Thursday, October 30, 2014

Mushroom Kathi Rolls /Frankie Rolls

Mushroom Kathi Rolls /Frankie Rolls
For the Dough 

  • Whole wheat flour-1 cup
  • Maida/All purpose flour-1/2 cup
  • Oil-1tblsp
  • water as needed to prepare a soft dough 
  • Salt to taste 
  • Butter to roast .

For the stuffing

  • Button Mushroom- 2 cups sliced .
  • Oil - 3tsp  
  • Onions- 1 huge long sliced
  • Tomato firm- 1
  • Ginger Garlic Paste -1/2 tsp  
  • Turmeric Powder-1/4 th tsp 
  • Pepper Powder-1/2 tsp 
  • Garam Masala - 1/4 th tsp
  • Lime juice - 1/2 tsp (optional ) 
  • Kasuri Methi- 1/2 tsp 
  • Salt to taste .

Method for dough
In a bowl add whole wheat flour, Maida, oil , salt and mix well till all the oil is mixed well with the flour. Then gradually add water to the dry flour mixture n  make a soft but stiff dough . Keep aside for about 1/2 an hour under moist cloth . 

Method for stuffing 
wash the mushrooms thoroughly , drain n slice it .

In a kadai add oil, add long sliced onions n saute till it turns pink , add cubed tomatoes n fry for a while . Add ginger garlic paste, turmeric powder, pepper powder, garam masala , salt n sliced mushroom , sprinkle little water ... cook well but retain the crunchiness of the mushrooms . Add crushed kasuri methi .. mix well .. switch off n stir in lime juice . 

To prepare the Rotti 

Divide the dough into equal sized balls . Smoothen it well .

Roll out chapathis  n roast them with butter on both the sides .. spread a spoonful of the filling evenly and then roll it tightly n wrap  the end with butter paper . 

Serve hot immediately with chutney/ketchup / sauce. 

Kelipannari rakoche ( Boiled rice batter poured on Plantain leaf and steamed )

Kelipannari rakoche ( Boiled rice batter poured on Plantain leaf and steamed ) 

  • Urid Dhal- Little more than 1/2 cup . 
  • Boiled Rice -2 cups 
  • Salt to taste 
  • Banana Leaf -1 ( cut into square pieces ) 


Soak Urid dhal for 3 hours .

Soak Boiled rice for about 6 hours .

Grind urid dhal to a fine paste .

Grind Boiled rice to a coarse paste ( idly rawa consistency ) .

Mix both the batter , add salt and ferment overnight.

Heat a idly steamer with enough water ,then  place a cotton cloth n then arrange Plantain leaf pieces . Pour the ground batter and then cover the cotton cloth n steam for 1/2 an hour to 40 mts . 

Serve hot with chutney /sambar .

Broken Wheat Idlies

Broken Wheat Idlies 

  •  Broken wheat -2 cups
  •  Urid dhal-1cup
  •  Phova /Beaten rice - 1/2 cup
  •  Methi seeds/Fenugreek seeds- 1tsp
  •  Salt to taste . 

 Soak urid dhal , Phova n fenugreek seeds for about 3 hours and broken wheat  separately soak for about an hour .

Grind urid, phova and fenugreek seeds to a fine paste ... then later grind the broken wheat . 

 Mix both the batter well , add salt n ferment overnight .

Grease idly mould n steam for about 15 to 20 mts .

Wednesday, October 29, 2014

Varahi ( Barnyard millet ) Dosa

Varahi ( Barnyard millet ) Dosa 

  • Varahi ( Barnyard Millet )-2 cups 
  • Urid Dhal-1/2 cup 
  • Chana Dhal-1/4 th cup
  • Methi Seeds-1/2 tsp 
  • Salt to taste 

Soak Varahi, Urid dhal, chana dhal, Methi seeds for about 4 hours and then grind to a smooth paste . add salt n ferment overnight .

Heat a dosa tawa, smear oil n pour a ladle full of batter , spread evenly ,cover and cook only on one side .

Serve hot with chutney /sambar .  

Note: My own innovation 

Tri-coloured Bell Pepper Creamy Cheesy Pasta .

Tri-coloured Bell Pepper Creamy Cheesy Pasta . 

  • Pasta- 2 cups 
  • Butter- 2 tsp 
  • Green Capsicum- 1 
  • Yellow Capsicum-1
  • Red Capsicum-1 
  • Fresh cream- 1 cup 
  • Milk -1/4 th cup ( optional ) 
  • Italian spice Red chilly flakes - 2 tsp 
  • Cheese-2 cubes . 
  • salt to taste .


Cook Pasta according to the instruction on the pack ..Drain n keep aside .

In a kadai add butter and add chopped capsicum's n saute well , but retain the crunchiness . add cooked pasta , fresh cream, chilly flakes , milk n mix well , add salt and then grate cheese. 

Serve hot . 

Mysore Pak

Mysore Pak 

  • Besan /Gram Flour-1 cup
  • Ghee-2 cups
  • Sugar-11/2 cups
  • water- 1 cup


Sieve Besan and dry roast it for about 2 mts on a low flame . Remove n keep aside .

In a thick bottomed kadai , add water , sugar n stir till sugar dissolves . Add 1/2 cup of ghee n stir for 3 mts on low flame . Add roasted gram flour n stir continuously well so that no lumps are formed . Add rest of the ghee , stir well continuously n keep cooking till whole mixture becomes porous  n ghee leaves the sides . 

Grease a tray and pour the above mixture and allow it to cool for 10 mts n then cut into desired shape , let it stay for 10 more mts n then carefully remove and arrange each piece on a tray  .

Garlic Chutney

Garlic Chutney 
  • Garlic Pod - 1 
  • Oil-2 tsp
  • Grated Coconut-1 cup 
  • Roasted Dry Red chillies- 6 or according to the taste 
  • Tamarind- Tamarind seed size 
  • Salt to taste .

Peel n crush a little the garlic flakes n fry in oil till reddish brown .. keep aside.

Grind grated coconut, roasted dry red chillies , tamarind n salt to a paste n just before removing the ground paste add the roasted garlic flakes n grind for a minute .