BREAD UTTAPAM

Ingredients

·      Bread: 4-5 pieces,

·      Thick yogurt/ curd: ½ cup,

·      Coarse rava/ sooji/semolina: ½ cup,

·      All purpose flour/ maida: 2 tbsp,

·      Water: ½ cup,

·      grated carrots: ½ cup,

·      Fine chopped tomatoes: ½ cup,

·      Chopped cabbage: ½ cup,

·      Chopped bell pepper or capsicum: ½ cup,

·      Salt to taste,

·      Cooking Oil

  Instructions

 
1.   Take out the bread crusts and break it into small pieces.
2.   In a grinder add curd, rava, all-purpose flour,bread pieces, water.
3.   Grind everything to a thick, smooth and even paste.
4.   Take out the mixture in a bowl.
5.   Add chopped tomatoes, chopped cabbage, grated carrots, chopped capsicum and little salt.
6.   Mix everything and make a thick batter.
7.   If you think batter is too thick add little water at this time.
8.   Heat the pan at medium heat and spread some oil on it.
9.   Pour spoonful of batter and spread it to make a small and thick bread uttapam.
10.  Pour some oil around uttapam to make it crispy.
11.  Flip it over and cook till bread uttapam or pancake become nice and crispy from both sides.
12.  Serve bread uttapam with your favorite chutney or sauce.

Notes

v Grinding the bread mixture to smooth paste will give nice sponge and crispy uttapams.

v Batter should be of medium consistency, it should not be too runny or thick otherwise bread uttapams or pancake will not come out good.

ROTI NOODLES

Ingredients:

• 3-4 roti or wheat tortilla
• 2 tbsp olive oil
• 1 tbsp soya sauce
• 1/2 cup cabbage shredded
• 1 medium sized carrot cut into thin strips
• 1 small green and yellow capsicum cut into thin strips
• 1/4 tsp white or black pepper powder
• 1 tbsp lemon juice
• 1 tsp chili sauce
• cilantro 
• salt to taste

Method:

1. Roll all the chapatis together and cut thin noodles like strips out of them.Keep aside.
2. Heat the olive oil in a pan add carrots and capsicum and cook these for two minutes now add cabbage and the thinly sliced strips of chapati and stir the chapati noodles with vegetables.
3. Add soya sauce, chili sauce, lemon juice and salt and cook for 2-3 minutes on high flame stirring continuously
4. Do not serve immediately because the chapati noodles will take 5-10 minutes to absorb the sauces.
5. Add cilantro before serving.
6. So make them 5-10 minutes before serving and heat them before serving.

MORAIYA TIKKI

Ingredients

•   Samo or moraiyo, Varai -1/2 cup

•   Potatoes boiled-4 medium size

•   Green chilies,chopped-1.5 tsp

•   Ginger chopped- 1tsp

•   Fresh coriander chopped- 3 tbsp

•   Pepper powder - 1tsp

•   Cumin seeds - 1 tsp

•   Mango powder - 1.5 tsp

•   Salt to taste

•   Cooking oil/Ghee- 3 tbsp 

Method

1  Add sama and 1 and 1/4 cup water in the pressure cooker and pressure cook for 3 whistles on medium heat.

2  When cooker cooled down completely then take out the cooked sama in a bowl and mash with a spoon and then let it come to room temperature.

3  Mix together grated potato, sama and all the ingredients and mash well.(the proportion of cooked sama and boiled potato mixture should be almost same)

4  Grease your palms and make patties of same size from the mixture.

5  Heat oil/ghee in a flat nonstick pan and shallow fry the patties on medium flame till  they become golden and crisp from both the sides. avoid deep frying

6  Drain on a paper napkin and serve hot.

Note

you can also add 2 tbsp of crushed peanuts

POTATO HALWA

INGREDIENTS

• Potatoes, boiled-3 medium size
• Sugar-3/4 cup to 1 cup
• Pure ghee-4-5 tbsp
• Cardamom powder-1/2 tsp
• Water-1 tbsp 
• Almonds-10
• Pistachios-10

PROCEDURE

1. Peel and mash the boiled potatoes.
2. Heat ghee in a heavy bottom pan or use a non stick pan.
3. Now add the mashed potato and saute on medium heat.
4. Keep stirring the halwa else it will start charring and sticking at the bottom.
5. After approximately 10 minutes it will change colour and turn light golden and start giving out a nice aroma.
6. Add sugar and water and keep stirring till it starts leaving the sides of the pan .
7. Now add cardamom powder and chopped almonds and pitachios.
8. Mix well and serve hot.

Note-
 you can also make this halwa with boiled sweet potato, then you have to use little less quantity of sugar.
You can adjust the quantity of sugar according to your taste.

MANGO AND CHICKPEAS PICKLE

Ingredients

•   Grated raw mango-3 cup

•   Chick peas-1/2 cup

•   Turmeric powder-2 t.s

•   Chilli powder-2 tbls

•   Fenugreek seeds-2 tbls

•   Fenugreek seed powder-2 tbls

•   Fennel seeds(saunf)- 2 tbls

•   Whole red chillies-12

•   Salt-2 tbls

•   Mustard oil-3 cup

Method

1.   Peel and grate raw mangoes.
2.   Slightly dry roast fennel, whole red chillies and fenugreek seeds to remove the moisture
3. Take a big bowl and mix together grated mango, salt and turmeric powder and keep aside for 2 hour.
4.  Squeeze out the  the water from grated mango, and keep aside the water and grated mangoes seperatly.
5.  Wipe the chick peas with a moist cloth.and soak them with fenugreek seeds in the mango water overnight.
6.  Keep the grated manogoes in the refrigerator.
7. Next day add fenugreek powder,chilli powder, fennel seeds, whole red chillies(broken into 2,3 pieces) soaked chick peas and fenugreek seeds into the grated mango and mix well.
8.  Heat the mustard oil till smoking point. let it cool down completely then add in the mango mixture.
9.  Keep in a sterilised glass jar and put in sunlight for few hours daily for 1 week.
10.  Your pickle is ready to eat after 1 week.
11. Store in a cool and dry place and enjoy for up to 1 year.
12.  Remember to keep the pickle covered with oil,  keep refrigerated.  

suggestions-serve with any time of paratha.poori, rice or with any meal .