Vijaya's Cookbook

For the outer cover : 11/2 cups maida ,1 tbsp of chiroti rava ,2 tbsp of hot oil ,1/4 salt.mix all of this well till u get a breadcrumbs like texture.now slowly add water little by little and knead a stiff dough like for puri.keep covered with a moist cloth for an hour. For the filling : In a blender blend 2 green chillies ,1" piece of ginger and 1 cup of cooked peas( all the water to be drained off completely from the peas ) into a coarse paste.keep aside.In a pan heat 2 tbsp of oil.Add 1 tsp of jeera when it changes color add the ground mix stir for a minute.now add 1 tsp dhania pd,1 tsp saunf pd, 1 tsp chili pd, little amchur and salt and fry till mix becomes dry.switch off flame and allow it to cool completely. Make small puris of the dough ,keep a tsp of the filling in the centre and bring all the edges of the puri together.seal well.roll out carefully again into thick kachoris.deep fry on low heat till golden brown.

Sweet potato- 1 big Beetroot- 2 washed and peeled Sago - 1/2 cup cooked Green chillies-3 finely chopped Onion- 1 finely chopped Ginger garlic paste- 1 tbsp Garam masala powder 1 tsp Coriander leaves finely chopped Salt to taste Bread crumbs for coating Wash the sweet potato and cut into 2 or 3 big pieces.Cut the beetroot into 2 pieces.In a  pressure cooker cook both of these for 2 whistles.On cooling remove the skin of the sweet potato.Grate the potato and beetroot and keep aside. In a pan heat 2 tbsp of oil.Once hot add the onions and fry till they turn golden brown.Add in the ginger garlic paste and saute till the raw smell goes.Add the finely chopped chillies fry a while then tip in the grated s.potato, beetroot and the boiled sago.Add the garam masala,salt and the coriander leaves and mix it well till it forms a lump.Allow the mix to cool a bit.Make balls out of it shape it into cutlets.Coat the cutlets with bread crumbs.Shallow fry these on both sides till done.Serv...

RC : Shobha Hegde 1 cup Peanuts 1 tsp chili powder 1/ tsp jeera powder 1/2 tsp ajwain powder 2 tbsp gram flour or besan salt to taste Oil for deep frying In a bowl make a thin paste of chili pd ,jeera ,ajwain pd salt and a little water.soak the peanuts in this mix for about 20 minutes. Sprinkle the besan over the peanuts and mix it with a light hand so that the nuts are coated well with the besan.If you want a thicker coating you can add little more besan. Heat oil for frying. When hot fry the nuts in batches till done. Allow to cool for a while .Serve with a hot cup of tea or coffee.

1 cup -Wheat flour 1/4 cup - chiroti rava 1 very ripe banana 1 cup powdered jaggery 1/2 cup grated coconut Pinch of salt ,ghee for frying In a mixi grind together banana ,coconut and jaggery to a smooth paste.Add a pinch of salt and then the flour and rava.Mix well and see that the batter is of dropping consistency.If not you can add a bit of water.Keep this covered for about 2 hrs. Heat a appe kayli ,grease it with ghee and then drop in the batter.cover and cook till once side is done.then flip over and cook on the other side without covering.Serve hot .

1/2 cup curds 4 tbsp sugar 1/2 tsp salt 1/2 tsp pepper powder 1/2 tsp cooking soda 1 small very ripe banana Maida- 2 cups or slightly more ( u can add half and half of maida and wheat flour) In a big bowl take curds and tip in the sugar, salt ,pepper and whisk well till the sugar dissolves. Add the soda and mash in the banana.Add maida little at a time and make a dough which is soft.Smear some oil on the dough and keep covered at least for 5-6 hours.Make balls of the dough roll out into thick puris and then deep fry in hot oil.These can be served either with sambar or dalithoy.

1 cup urad dal 2 tsp finely chopped green chillies 1 tsp finely chopped fresh ginger 3 tsp finely chopped Curry leaves Asafoetida (hing) Salt to taste Oil for frying Wash the dal well and soak for 2 hours.Drain off all the water in a colander.Grind in a wet grinder adding spoonfuls of water at a time(Do not add much water) to a thick fluffy batter.Add in the rest of the ingredients except oil and mix well.Take little of the batter ,shape into vadas or bondas and deep fry till crisp.Serve hot with chutney or sambar.

Take 1 cup of fresh corn and 1 cup of chopped beetroot.cook them for 1 whistle in the cooker.In a mixi pulse 3 bread slices to crumbs and keep aside .Now in the same jar take abt 2 g.chillies  small piece of ginger and the boiled veggies ( drain off the water ) and pulse coarsely.Mix this with the bread crumbs, add salt, some garam masala powder and shape into cutlets.if mix is watery u can add some more breadcrumbs or cornflour.shallow fry them on a nonstick tava.this just needs abt 2-3 tsp of oil.serve hot with sauce or chutney.

For the outer cover : 11/2 cups maida ,1 tbsp of chiroti rava ,2 tbsp of hot oil ,1/4 salt.mix all of this well till u get a breadcrumbs like texture.now slowly add water little by little and knead a stiff dough like for puri.keep covered with a moist cloth for an hour. For the filling : In a blender blend 2 green chillies ,1" piece of ginger and 1 cup of cooked peas( all the water to be drained off completely from the peas ) into a coarse paste.keep aside.In a pan heat 2 tbsp of oil.Add 1 tsp of jeera when it changes color add the ground mix stir for a minute.now add 1 tsp dhania PD ,1 tsp saunf PD , 1 tsp chili PD , little amchur and salt and fry till mix becomes dry.switch off flame and allow it to cool completely. Make small puris of the dough ,keepa tsp of the filling in the centre and bring all the edges of the puri together.seal well.roll out carefully again into thick kachoris.deep fry on low heat till golden brown.

Corn - 1 cup parboiled drained and pulsed coarsely Grated paneer-100gm Green chili- 2 finely chopped Chili powder- 1/2 tsp Garam masala pd-1tsp Coriander leaves finely chopped Cornflour 2 tbsp Breadcrumbs 3 tbsp ,salt to taste Mix all of the above into a smooth mixture.Make small balls of the mix,dip these in a little milk or cornflour slurry,roll in breadcrumbs and deep fry till golden brown. Once u dip the balls in milk and roll in breadcrumbs just roll it between ur palms so that all the crumbs stick to it.this will help in giving the balls a smooth finish and also keeping the oil less residue free.

For Dhokla 1 cup besan 11/2 tbsp Rava 1 tbsp ginger green chili paste 1 tbsp sugar 21/2 tbsp oil A pinch of hing 11/2 tsp of Eno fruit salt 3/4 -1 cup water Salt to taste For tempering: 1 tbsp oil 1 tsp mustard Few curry leaves 1-2 green chillies 1 tsp sugar ( optional) 2 tbsp water. Mix all the ingredients listed under Dhokla except Eno to a smooth batter.lastly add the Eno mix well and pour into a greased shallow pan and steam for 15-20 min .check with a toothpick to see if done.allow to cool for 10 min and then unmould it on a plate and carefully cut into squares. In a pan heat the oil add the mustard , when it splutters add the g.chili, curry leaves sugar and water stir well and then pour the tadka over the dhokla.garnish with some  chopped coriander leaves.

Boil about 2 cups of water in a nonstick pan. Add 1 cup of Bombay rawa into this Add salt to taste + jeera pwdr + red chilli pwdr + hing. Mix well & cook till it gets into a consistency of a dough Allow this to cool slightly Then add 1 cup of rice flour + 2tsp melted butter + roasted sesame seeds + whole jeera Mix well Put in chakli mould & fry them to a golden brown color

In a pan heat 2 tbsp of oil.add 2 big finely chopped onions and fry till golden brown.now add 2 tsp of g g paste fry well and then add 1 tbsp of chili PD and 2 tbsp of pav bhaji masala PD .fry for 2 min.now add 3 big grated tomatoes and fry for a while and then add 2 cups of cooked and mashed veggies(here I have used peas carrots and cauliflower, avoiding potatoes) and 1/2 cup grated paneer.mix all well add 1 cup of water,salt and allow to boil.serve with chopped onions and lemon.

Recipe: Broken wheat appo Soak about 1 cup of broken wheat in water for an hour. Drain and grind it along with 4-5 tbsp of grated coconut, enough jaggery , a fistful of soaked poha and a pinch of salt into a thick batter( idli batter consistency). Keep for 1/2 hr and then make appos .

Recipe..Mix together 1 cup grated carrot,1 cup grated coconut, 1 cup grated jaggery, 1 cup fine Rava,(local rava),2 tbsp curds, a pinch of salt, a pinch of cardamom pwd and cashewnuts and raisins. Mix well and keep it aside for 15 mins and make idlies. Serve with ghee.