Paneer sandwiches- tasty bhi healthy bhi

One of the quickest and easiest recipes which my folks enjoy and eat fondly. I prefer to make cottage cheese or paneer at home for fresh paneer tastes much better. I plan to make it for dinner tonight, I am writing the recipe in advance and shall add the pics later.
To make paneer- boil 1 ltr half creme or full creme milk. Add 2 tbspn white vinegar while boiling and stir so that the paneer separates from water. Filter it in a mesh strainer and wash it with cold water. Break the lumps into small flakes.
To this paneer, add :

1 large chopped onion
2 green chillies- finely chopped
1/5 cup chopped coriander
1 tspn -sugar
salt to taste
1 tspn- black pepper powder

Layer bread slices with butter and roast them over hot skillet to make them crispy  (Alternately you can toast them medium brown in electric toaster and apply butter). Layer the paneer mixture on one slice. Top it with sliced olives ( can use some jalepeno slices) and cover it with other bread slice. Cut in two pieces and serve with tomato sauce.

 (Or you can make simply  these sandwiches in sandwich maker/grill).

Chane di daal ke pakode

This is my Holi recipe.. I invariably make it on every holi…for it is a good serving to the Holi visitors....

• Soak 2 cups of chana dal in water overnight or  for 4-5 hours.
• Grind it with a pinch of heeng.
• Add finely chopped onion (1 cup), sabot dhania (2 tspn), grated ginger (1” shoot), chopped green chillies (two), Coriander powder (2 tspn), garam masala (1 tspn), chopped green coriander (1/4 cup). Add salt to taste, soda (1 tsp) and mix well. 
• Deep fry pakodas of 1” size on high flame. 

But today I tried it differently- mixed spinach to make vada (cutlet) and it worked well. Heres what I did:

• Took 1 1/4  cup chana dal (soaked it overnight).
• Kept aside two tb spoon soaked dal and grinded rest of the dal with a pinch of heeng (asofoetifa). (avoid adding any additional water)
• To this paste I added the coarse dal that I had kept aside, 1 cup chopped spinach, 1 onion chopped longitudinally, 4-5 chopped garlic flakes, 1 tspn garam masala, 2 tbspn chopped coriander, 2 tspn coriander powder,  2 tspn coriander seeds.
• I added two tspn besan (gram flour) to make the paste tough so that vadas can be made.
• Made vadas (cutlets) and deep fry them.
• Serve it with green chutney, curd chutney and tomato sauce.

Moong Dal cheela

I am putting up a healthy recipe for morning breakfast shared by my friend Rachna. I tried it sometime back and it turned out fantastic. Missed taking a picture. It is similar to pesserettu made in Andhra Pradesh.
You need: 
Chilka Moong daal (2 cups)
Garlic ( 5-6 cloves)
Onion (medium size - half)
Ginger (a small chunk)
green chillies (3-4)
besan- half a cup
salt,red pepper
Soak Moong dal overnight or for 4-5 hours.

Method:

• Blend Moong dal, onion (chopped) ,garlic,chillies,ginger in a blender
• When ready to make, take this mixture and add besan to it,
• Add salt, red pepper according to taste (since green chillies are already added)
• Spread on the skillet/tavaa like a dosa and turn sides when cooked.
• Enjoy with green corainder chutney or pickle.

You can garnish each cheela with grated paneer (cottage cheese) or a mixture of grated orange carrot, ginger, salt and garam masala.  I used paneer and it really worked out, and my friend once served us with the carrot topping which was something different and very tasty.

Pasta Lasagne with vegetables and cottage cheese

I have been trying to share this recipe for long..but just couldn't get a chance. Here it goes..

You need:

6 sheets of lasagne (3'X6")

walnuts: 3 tbspn

olive oil: 2 tbspn

cottage cheese (paneer): 100 gms

bread crumbs: 3 - bread slices

walnuts: 2 tb spn coarsely crushed.

Tomato puree: 3-4 medium sized skinned tomatoes blended (for skinning dip in hot water 4-5 mins and remove skin)

tomato sauce: 3 tbspn

capsicum, carrot, cabbage, sweet corn kernels: 3 cups chopped (all in equal quantities)

grated cheddar cheese: 100 gms

black pepper crushed: 1 tspn

oregano: 1/2 tspn

salt to taste

• Boil lasagne sheets in hot water in a large vessel for 5-7 minutes. When cooked, remove from water and place on cotton cloth separately.
• Heat oil, add vegetables and cook for five minutes.
• Add tomato puree and cook covered till vegetables are cooked properly and it thickens to a sauce.
• Add salt, oregano, 1/2 tsn black pepper, tomato sauce.
• Mesh cottage cheese, add 1/2 tspn pepper powder and salt 
• At the bottom of the vessel place vegetable sauce.
• Put a layer of lasagne sheets (two side by side). Put a layer of cottage cheese on top.
• Put alternate layers of lasagne sheets, sauce, lasagne, cottage cheese.
•  Top it up with bread crumbs and walnuts. Garnish it with a layer of cheese.
• Cover it with tin foil and grill it for 20 minutes.
• Serve hot.

DOZZA

A traditional uttapam with a cheesy touch to make it look like pizza from the toping and having a base of dosa- is what this recipe is all about. Both of us -me and Sanjeev  just love this, and I have to make this whenever I make dosa.

Try this as it tastes different from pizza or uttapam.

Dosa batter (Makes 10-12 dozzas) (To prepare dosa batter, soak 2 1/2 cups of boiled rice, 1/2 cup raw rice and 1 cup urad dal for 7-8 hours. Grind rice and dal separately, Mix after grinding , add salt and enough water to get the pouring consistency. Keep it in warm place overnight, or for 8-10 hours for the batter to ferment).


For dozza topping: (5-6 dozza)
Potato boiled: 3-4  medium sized (Meshed, add salt, 1/2 tspn black pepper powder)
capcisum (chopped): 1 large
onion (Chopped): 2 medium
Tomato sauce: 1/2 cup diluted with 2-3 tspn water
butter: 50 gms
cheddar cheese (Grated): 40 grams
Oil: 3-4 tb spn

• Heat a flat pan/ non stick tawa.
• Reduce the flame, put one cup batter and spread it evenly into a thick dosa.
• Top it with two tbspn potato masala, two tbspns capsicum, two tbspn onions.
• Put some butter at 2-3 places, tomato sauce in circles or drops, and top it with grated cheese.
• Circle the dosa with oil, so that it is cooked on edges and can be removed easily later.
• Cover the dozza and let it simmer for 5-6 minutes. The dozza will be cooked and cheese melts like pizza.
• Remove the cover, increase the flame for a minute. This makes the bottom of dozza crispy.
• Nudge at the edges and remove carefully, tranfer to a serving dish and serve hot.

Methi ke paranthe

Methi paratha is a favourite in winters...made it yesterday...missed to take a picture, but thought of posting the recipe...

Take:
Wheat floor: 4 cups
Gram floor: 3/4 cups
3 cups of chopped methi bhaji (fenugreek leaves)
Oil: 3 tbspn
Green chilly: 1
Ginger: 1/2 inch shoot
Coriander powder: 1 tspn
Garam masala: 1/2 tspn
Rai (mustard seeds): 1/2 tspn
Salt

• Crush ginger and green chilly in stone crusher to make a paste, or finely chop them.
• Heat oil, add rai to splutter.
• Add  ginger chilly paste, coriander powder and then washed fenugreek leaves.
• Add salt and cook for 5-6 minutes till cooked. Add garam masala and remove it from fire.
• Mix both wheat and gram floor, add cooked fenugreek  leaves. Knead it with warm water and make 10 balls from the dough.
• Roll a ball into a 4 inch dia roti, layer it with a coat of oil and then make it into a ball folding the edges in the center.
• Roll this ball into a 8 inch paratha after coating it with wheat floor (palethan).
• Put it on a hot tawa (flat pan) on high flame, roast both the sides on high flame.
• Reduce the flame and layer both the sides with oil . Make it crisp by cooking it on low flame.
• Serve hot with curd chutney. 
• 
  Make rest of the parathas similarly.

Creamy Pasta

After a good break at Andaman and Nicobar islands and defending my PhD thesis proposal, I was back in kitchen today...made creamy pasta, tangy pasta, salad and garlic bread in dinner ....Here is the creamy pasta recipe.

Onion : 1 (medium sized)
ginger: 1/2 tspn
butter: 2tbspn
maida (white floor): 2 tspn
oil: 1 tbspn
farfalle pasta: 1 1/2 cup
black pepper powder: 1 tspn
oregano: 1 tspn
sugar: 1/2 tspn
salt:  to taste

• Boil pasta in water with salt and a little oil. Strain and wash with cold water.
• Make paste of onion with ginger.
• Heat oil, and saute onion paste till it is golden brown.
• Heat butter in a thick bottomed pan, add maida and roast till golden brown.
• Add a little warm milk and mix it well with floor, see that no lumps are formed.
• Add remaining milk, sugar, salt, black pepper, cooked onion paste and mix well.
• Add pasta in this mixture and mix well. 
• Transfer in serving dish and serve hot with garlic bread.

Paneer Wrap

This yummy recipe makes a good light dinner. It does require some effort but it is worth it...

(serves 3-4)

Dough: To make dough, take 1 cup of white flour (maida), fine semolina (bareek suzi), 1/2 cup curd, 3 tb spn oil and salt. Mix them all. Knead it with warm water, keep it covered with soft wet cloth for 2-3 hours.

Filling: you need

1. Cottage cheese (paneer): 200 gms (chopped into 1/2 " cubes)
2. capsicum: 2 medium sized (chopped 1/2" size)
3. Onion: 2 medium sized (chopped)
4. ginger: 1" grated
5. garlic: 6-7 flakes finely chopped
6. green chilly: 1 large finely chopped
7. red chilly: 1 tspn (optional to make it spicy)
8. Tomato puree: 4tbspn
9. tomato sauce: 4 tbspn
10. sugar: 1/2 tspn
11. ajonomoto (mono sodium glutamate): 1/2 tspn (optional)
12. pepper: 1 tspn
13. soya sauce: 1 tspn
14. vinegar: 2 tspn
15. salt to taste
16. Oil: 4 tbspn

You will also need Green Chutney

Preparation:

Make 10 balls from dough and roll them into big chapatis/ pan cakes (around 10" dia). Cook them on both sides over a hot tawa/flat pan . Keep aside.

• Heat Oil.
• Add green chilly, ginger, garlic and saute for half a minute. Add Onion and cook for 2 minutes.
• Add capsicum, cook covered till capsicum is crunchy.
• Add cottage cheese cubes, mix well and cook for 2 minutes.
• Add tomato puree and tomato sauce.
• Add sugar, salt, pepper, red chilly powder and ajinomoto. Add soya sauce and vinegar. Mix well
• Take off from fire.
• Divide into ten portions.
• Heat a tawa/ flat pan. Reheat a Chapati/ wrap cover layering it with little oil on both sides.
• Put a layer of green chutney on one side. Put one portion of filling in the centre along the dia, leaving some space on one end to roll back. Roll back this end over filling. Now wrap in the filling by rolling the other two free ends. 
• Cover it with tissue paper or foil on the closed end.
• Serve hot with green chutney and tomato sauce.

To make egg wrap, reheat the wrap cover with oil. Take it off. Now beat one egg, add salt and  a pinch of red chilly and pepper to it. Put one tspn oil on it on hot pan and spread it to make an omelette of the size of wrap cover. After it is cooked on one side, lay the wrap cover on the other (uncooked) side. Turn over, put a layer of green chutney on the omelette. Add filling and wrap it as above. Serve hot with tomato sauce and green chutney.

Egg rolls make a healthy and tasty item for kids.

Pav Bhaji

Pav Bhaji is a simple, quick and very tasty delicacy from western India. It is healthy as well. My daughter likes it very much.

Bhaji is a mixed veg curry which is served with Pav (white bread/ bun). Pav are cut in two, toasted on a flat pan with  butter and served hot with hot bhaji.

Things you need to make Bhaji: (six servings)
Onion : 2 medium sized grinded
garlic: 5-6 flakes finely chopped/ meshed
green chilly: 1 large chopped
ginger : 1" grated.
Tomatoes: 4-5 medium sized (pureed)
Potatoes (boiled and meshed): 5-6 medium sized
Capsicum, peas, carrot, french beans, cauliflower(all chopped): 1 cup each
Bottle guard, white raddish (chopped) : 1 cup each (optional)
Pavbhaji masala: 4 tbspn
dry mango powder: 1 tspn
black salt: 1tbpn
salt: to taste
oil: 5-6 tbspn
butter: 100 gms.

Onion: 1 chopped for garnishing.

green coriander: 1/2 cup chopped for garnishing

Lemon: 1 cut in two pieces.

• Mix all the chopped vegetables and boil them for a whistle in pressure cooker or cook covered in a pan with water. Make sure they are cooked but don't mesh.
• Heat oil, add ginger, garlic and green chilly. Saute for a minute.
• Add onion paste and cook till golden brown. 
• Add tomatoes and cook till the masala leaves oil. 
• Add 3 tbspn pav bhaji masala, dry mango powder and saute for a minute.
• Add the boiled vegetables, salt,  and cook for 2-3 minutes.
• Add 4-5 cups of water and let the bhaji simmer for 10-15 minutes, till you get the desired consistency. The more the bhaji simmers on low heat, tastier it gets. 
• Add black salt, 2-3 tbspn butter (optional)
• For tempering: heat 2-3 tbspn butter in a thick pan, add 1 tbspn pav bhaji masala and top it on bhaji.
• Mix the tempering well, transfer in serving dish and garnish it with chopped coriander, spate of butter.
• Serve bhaji with toated pav.
• Chopped onion and lemon juice are topped on bhaji suiting to individual taste.

Sabudane ke Vade (Sago cutlets)

Another recipe for vrat/fast.

You need:
Sago: 1 cup (soak sago in water for 1/2 hr., drain water, and keep it in refrigerator for 6-8 hours in closed box)
potatoes: 6-7 medium sized (boiled, peeled and meshed)
Ginger: 1" grated
green chilly: 2 nos chopped
coriander leaves: 1/4 cup chopped
peanuts: 1/2 cup (roasted, peeled and coarsely grounded)
coriander powder: 2 tspn
mango powder: 1 tspn
black pepper powder: 1 tspn
salt: to taste
Mix all the ingredients and make into small flat balls with a hole in center. It is must to have a hole for proper cooking and to avoid bursting of sago.

Frying: Heat oil, add 3-4 vadas in very hot oil. If the oil is less hot then the vadas may spill. Turn over the vadas after half a minute and reduce the flame, frying frequently turning over on reduced flame till they are golden brown. Increase the flame, make fry them till crispy, remove from oil. Add another round of vadas in high heat.

Serve hot with curd chutney and green chutney.

Tip: Making the flame high in the end makes vadas crispy and prepares the oil for next round of frying. Vadas often burst due to sago so keep your face away from oil pan.

Dry chutney for idli

I must thank my colleague Mrs Kumar for teaching me South Indian recipes. She used to bring yummy soft idlis coated with dry chutney in tiffin and we all used to love them. Infact all of us waited for her to get these idlis. Here is the recipe of Dry Chutney.
I keep it all the time on dining table, and it adds taste to our snacks like sewai upma, upma, poha and other snacks with this chutney. I am a big time chutney, pickle fan so have many type of pickles and chutneys in my kitchen.

Things you need: 
Dhuli Urad dal: 1 cup
Chana dal(gram pulse): 1 cup
Peanuts: 1/2 cup
Til (sesame) seeds: 2 tb spn
Dry red chilies: 10-12 (can take more for making it more spicy)
salt: as per taste

Preparation:
Roast urad dal, chana dal and peanuts on slow flame in a thick bottom pan till light brown. Add til seeds and red chillies and roast further, till til seeds swell and urad/chana dals turn medium brown. Allow it to cool.
After cooling grind it in mixer. Add salt to taste. You can store this chutney for a month.

Serving:
Heat 3 tbspn ghee/oil  in a pan, add a pinch of asofoetida and 3 tbspn chutney. Wrap fresh hot idlis in this chutney and keep it for 5-10 mins for soaking. Serve them.
This is very good for carrying in tiffins/picnic/travel and works just like sandwiches.

Baked Spinach Mushroom

Another spinach mushroom recipe.. two in sequence.. but I couln't resist posting it.. I tried it last evening and it worked wonders..

what you need:(serves 2)
Button mushrooms: 7-8 washed and cut in four pieces
spinach: 200gms chopped
tomatoes: 2 small sized or one medium (finely chopped)
milk: 1 cup
ginger: 1/2 " piece grated
garlic: two flakes finely chopped (optional)
white floor (maida): 2 tspn
butter: 60 gms.
salt to tase
pepper: 1/2 tspn
sugar: 1/2 tspn
grated cheese: 25 grams approx.
what to do with these:
Take mushrooms with one cup water in a bowl and microwave for 2 minutes. Heat 20 gms (1/3 of total)butter in a pan till it melts, saute mushrooms till no water is left.
Heat 20 gms butter till it melts, add ginger and garlic, cook for one minute on slow flame add tomatoes and cook for 3-4 minutes till they are soft, add spinach and cook covered for 5 minutes.
Heat remaining butter in a pan, add white floor and roast it on slow flame till it turns brown, add milk and mix well till it thickens. Add sugar, pepper and salt. Add spinach and mushroom. Transfer it in  a bowl and top it with grated cheese. Grill it for 5 minutes in microwave or in a pre heated oven. Serve hot.
(The filling also tastes well in sandwiches)

Spaghetti with Spinach and Mushroom

Hey I tried this last evening and it came out really well. So thought of sharing this recipe.

You need:

Spaghetti: 150 grams

Spring Onion: 1 Cup chopped with some green leaves also

Ginger: 1 tspn grated

Tomato pasta sauce: 4 tbspn (you can use tomato puree also, use 1/2 tspn more pepper and oregano in this case)

Tomato sauce: 1 tbspn

Mushrooms: 7-8 medium sized cut in four pieces vertically

Spinach: 250 grams. (remove stalks and chop finely)

Cheddar cheese: 40grams

Butter 40 grams

Oregano: 1 tspn

Black pepper: 1 tspn

salt to taste

Preparation:

Boil spaghetti in hot boiling water with 1 tbspn oil and salt till cooked. Drain, wash with cold water.

Heat 1 tspn butter in thick bottomed pan and saute mushrooms till there is no water and they are soft.

Heat rest of the butter and add ginger, saute for a minute. Add spring onions and cook for 3 minutes . Add spinach and cook till spinach is cooked. Add pasta sauce (tomato puree),tomato sauce, salt, pepper, oregano and cook for two mins. Add one cup water and wait till it boils, add spaghetti and grated cheese. Cook for 3 minutes and serve hot.

Bread Poha

Things required:

Sandwich bread:14-16

onion: 1 cup chopped

green chilly: 2

curry leaves: 6-8green

coriander to garnish

lemon: 1

mustard (rai): 1/2 tspn

groundnut: 1 tb spn (optional)

haldi (turmeric): 1/2 tspn

sugar: 1 tspn

Oil: 4-5 tbspn

salt : to taste

garam masala: 1 tspn

Preparation: Crush bread slices with both the hands. You can use grinder to crush but take care to keep it coarse. Heat Oil , add rai till it splutters, green chilly and curry leaves. Add groundnuts, cook for 1/2 minute, add haldi, onion and little salt just enough for onion . Cook for 3-4 minutes, stirring in between till onion are golden brown. Add bread crums and salt. Cook covered for 4-5 minutes, stirring in between. Remove from fire, add garam masala, sugar. Tranfer in serving dish, garnish with chopped coriander. Serve hot with lemon slices. Add lemon as per indivudial taste.

Pizza

Things required:

Pizza base: 4 nos

Capsicum chopped: 1 cup

Onion Chopped: 1 cup

Tomato chopped: 1 cup

Pepper: ½ tspn

Oregano: ½ tspn

Pizza pasta sauce/ tomato puree: 2 tbspn

Salt: to taste

Oil: 2 tbspn + to cook pan pizza

Finely chopped capsicum, onion for garnishing.

Butter: for layering pizza base

Mayonnaise: for layering on pizza base
Grated pizza cheese: 100 gms

Preparation:

Heat oil, add onion and cook till golden brown, add capsicum, cook for two minutes. Add tomato and cook for 10 minutes stirring in between or til it is cooked well. Add pizza pasta sauce, and salt. Add pepper and oregano and mix well. Layer the pasta base with butter and then mayonnaise. Divide masala in four portions. Place a layer of prepared one part of masala on pizza base, top it with grated cheese and chopped onion and capsicum. Heat thick bottomed pan, put some oil and place pizza. Cook covered for 5-7 minutes on slow flame till cheese melts and it is crispy at the base. Serve hot with tomato sauce, chilly flakes and oregano. Prepare other pizzas similarly.

Tangy Pasta

Things required:

Pasta Fusilli: 1 cup
Pasta Farfalle: 1 cup
Capsicum chopped ; 1 cup
Onion Chopped: 1 cup
Tomato chopped: 1 cup
Pepper: ½ tspn
Oregano: ½ tspn
Pizza pasta sauce/ tomato puree: 2 tbspn
Mayonnaise: 1 tbspn
Ginger garlic paste: 1 tsp
Salt: to taste
Oil: 3 tbspn

Preparation:

Boil 1 ½ lts of water, add pasta and boil on slow flame till cooked. Strain and wash with cold water. Heat oil, add ginger garlic paste, fry for 1 minute. Add onion and cook till golden brown, add capsicum, cook for two minutes. Add tomato and cook for 5 minutes stirring in between. Add pizza pasta sauce, mayonnaise, boiled pasta and salt. Add pepper, oregano, mix well and serve hot.

Fried mini Idly

This is a healthy snack that my family loves very much. I must thank my friend Mahima for this recipe.

Things required:
Coarse grained Rawa (Semolina): 2 cups
Curd: ½ cup
Fruit salt (eno): 1 tspn

For tempering:
Vegetables (shredded/ grated): 2 cups (French beans, capsicum, cabbage, carrot)
Onion (chopped long): 1 medium sized
Green chilly: 1 (chopped)
Curry leaves: 7-8
Green coriander for garnishing
Til (sesame) seeds: 1 tb spn
Poppy seeds (optional): 1 tbspn
Mustard (rai): 1tspn
Garam masala: 1 tspn
Oil: 3-4 tbspn
Salt to taste

Preparation:
Roast rawa slightly for 5 minutes on slow flame, add curd, salt and luke warm water to make idly batter of dropping consistency. Keep for five minutes. Add fruit salt and if required more water (rawa may soak water). Steam it in greased mini idly pans.

For tempering heat oil, add mustard to splutter, green chilly, curry leaves, til seeds and poppy seeds. Add onion and cook till golden brown, add French beans and cook for 2-3 minutes. Add other vegetables and cook stirring till they are tender. Add salt for vegetables. Add mini idlys, mix well and add garam masala. Garnish with green coriander and serve hot.

Instant Rawa Idly

Things required:
Rawa (Coarse ): 3 cups
curd: 2 cups
green chilly: 1 finely chopped
chana dal: 1 tspn
curry leaves: 8-10
Mustard seeds (Rai): 1/2 tspn
Fruit salt/ Eno: 1/2 tspn
Oil: 2 tbspn
salt: to taste

Preparation:
Heat oil, add rai to splutter, green chilly, chana dal, curry leaves and rawa. Mix rawa well, and roast for 4-5 minutes on slow flame. Remove from fire, transfer in a bowl, add curd and enough water to make it a dough with pouring consistency. Keep for 5minutes, Rawa may soak water so add more water. Add fruit salt/ eno; salt and mix well. Transfer in greased idly cooker dishes and steam idlys. Serve hot with coconut peanut chutney.

Can also add chopped vegetables- frenchbeans, capsicum, carrot, peas in idlys.

Yummy Sandwiches

Things Required: Makes 7-8 sandwiches
Bread: 16 slices
Filling:
Boiled mashed Potatoes: 3 medium sized
Boiled chopped vegetables [bottlegourd (lauki), carrot, french beans, peas]: 2 cups
Capsicum (chopped): 1 small sized
Milk: 300ml
Maida : 2 tbspn
Butter: 40 gms
Grated cheese : 40 gms
black pepper: 1/2 tspn
salt to taste
sugar: 2 tspn

Preparation
Roast maida in butter till it is light brown and stops smelling raw. Add milk continously stirring to avoid forming lumps and cook till it becomes a smooth sauce. Add sugar, pepper and capsicum and cook for 2 mins. Add potatoes, vegetables and grated cheese, mix and cook for 2 mins.
Use this filling to make sandwiches preferably in electric grilled sandwich maker using butter on the outer bread covers. Serve hot with tomato sauce and green chutney.

Crispy Rawa Cheela

Things required:(makes 6-8 cheelas)

Rawa: 2 cups

Besan (gram flour): 1/2 cup

Carrot (grated): 1/2 cup

Cabbage (grated): 1/2 cup

Capsicum (grated): 1/2 cup

ginger (grated): 1tspn

green chilly (finely chopped): 2 pcs

curd: 1 cup

salt to taste

cooking oil : to make cheelas

Preparation:

Beat curd , mix it with rawa. Add all other ingredients. Add water to make a smooth batter to make cheelas (not very thin). Keep it for 30 minutes.

Heat tawa and make cheelas like dosas. Serve it with green chutney and tomato sauce.

(Tips: To make them crispy, initially heat tawa very hot, put some oil all over, sprinkle water over it and then lay cheela on high flame. When the cheela leaves surface or it is brown on one side, turn it upside and let it cook on slow flame for 1-2 minutes. Turn it again and keep it on high flame, till it is crispy. Fold it and serve this cheela hot. On high flame lay another cheela, and follow same procedure.)