Recipies

eggless omelette | tomato omelette | besan ka cheela

Ingredients
 1 cup gram flour / besan
 ¼ cup rice flour
 2 medium size tomato, finely chopped
 1 medium size onion, finely chopped
 2 green chilli, finely chopped
 few coriander leaves,finely chopped
 ¼ tsp red chilli powder
 1 tsp coriander powder
 1 tsp cumin / jeera
 ¼ tsp oma / ajwain / carom seeds (optional)
 ¼ tsp kasoori methi (optional)
 salt to taste
 oil as required

Instructions
1. in a bowl and finely chopped onions, tomato, coriander leaves and chilli.
2. now add 1 cup of besan and ¼ cup of rice flour to the same bowl.
3. add red chilli powder, coriander powder, cumin seeds, ajwain, kasoori methi and salt to taste.
4. cautiously add water bit by bit so that no lumps are formed. mixing water to besan can easily
form lumps. you need to avoid it.
5. heat a tawa or non-stick pan. grease it with few drops of oil or butter.
6. pour and spread a ladle of batter on tawa to form a round dosa. spread some oil on top of the
dosa.
7. cover the omelette with a lid and let it cook.
8. once cooked in one side, flip over and cook on the other side.
9. both the side should be cooked and should be crisp.
10. your tomato omelette is ready and serve it with coconut chutney or any other chutney recipes.
 instant dosa recipe with left over rice | instant cooked rice dosa
recipe
Ingredients
 1 cup cooked rice
 ½ cup wheat flour
 1 cup rice flour
 1 - 1½ cup water, add as required adjusting consistency
 ¼ cup curd / yogurt
 salt to taste
 pinch of baking soda
 oil for roasting dosa
 chutney for serving

Instructions
1. in a blender take 1 cup of cooked rice, ½ cup wheat flour and 1 cup rice flour.
2. add ½ - to 1 cup of water to blend smooth.
3. add more water in batches if required and blend to smooth paste. i have used 1½ cup of water in
total to blend smooth.
4. transfer the smooth paste to a large mixing bowl.
5. add ¼ cup of curd. use normal or sour curd.
6. now add salt to taste and baking soda.
7. mix well and get to dosa batter consistency. add more water to adjust consistency.
8. heat the griddle. sprinkle some oil and wipe off with a tissue. (do not add oil if using non-stick
pan)
9. once the tawa is hot, smear some water over the tawa and wipe off with a tissue paper.
10. pour a ladleful of batter and spread out in a circular motion.
11. add some oil on top of the dosa
12. cook them covered for a minute or till it turns golden brown and crisp.
13. fold the dosa into half
14. serve dosa hot with coconut chutney and sambar
 easy rava dosa recipe | instant onion rava dosa recipe
Ingredients
 1 cup bombay rava / suji / semolina
 1 cup rice flour
 ½ cup maida / all purpose flour
 1 green chilli, finely chopped
 1 onion, finely chopped
 ½ inch ginger, finely chopped
 10 curry leaves
 few coriander leaves, finely chopped
 1 cumin seeds / jeera
 oil for roasting dosa
 salt to taste
 water as required

Instructions
1. in a mixing bowl, combine rava, rice flour, all maida (1:1:½) and cumin seeds, salt.
2. mix the ingredients with a cup of water. make sure there are no lumps formed.
3. add finely chopped onion, coriander leaves, curry leaves and chilli.
4. add more water to adjust the consistency of the batter. it should be watery like neer dosa batter.
else the dosa will not be crisp. keep aside for 30 minutes.
5. heat the tava or non-stick pan and spread 1 or 2 tsp oil. if using non-stick pan then no need to
spread oil.
6. pour batter from the edges towards the center.
7. sprinkle ½ or 1 tsp of oil from the top.
8. let the base turn crispy golden. keep on medium flame to cook.
9. serve the dosa. no need to roast on other side.
10. rava dosa has to be served immediately with coconut chutney.
 Raagi dosa recipe / instant raagi dosa recipe
Ingredients
 1 cup raagi flour
 1 cup unroasted rava / semolina
 ½ cup rice flour
 ½ cup maida / all purpose flour
 1 cup curd
 1 green chili
 1 medium finely chopped onion
 7-8 curry leaves
 1 tbsp finely chopped corriander leaves
 1 tsp cumin seeds
 6 tbsp oil
 salt to taste
 water as required

Instructions
1. finely chop onion, coriander leaves, chilli, curry leaves and keep it aside.raagi dosa
2. in a large vessel take raagi flour, semolina, rice flour, all purpose plain flour and cumin seeds,
salt.
3. mix the ingredients with curd and a cup of water.
4. there should not be any lumps in the dosa batter.
5. add finely chopped onion, coriander leaves and chilli to the batter and mix it well.
6. the dosa batter consistency should be watery or otherwise the dosa would not be crispy.
7. keep aside for 20 to 30 minutes.
8. heat dosa tava and spread 1 or 2 tsp oil. skip this step if you are using non stick pan.
9. start pouring the dosa batter from the corner and then fill at the centre.
10. spread some oil on top dosa.
11. the base should be golden in colour and dosa should be crisp. no need to flip over on the other
side as dosa is thin.
12. raagi dosa is ready and serve it immediately. serve the raagi dosa hot with coconut chutney.
 tomato onion chutney to accompany Indian breakfasts like idli, dosa,
pongal.
Ingredients
 1 finely chopped medium onion
 1 finely chopped tomatoes
 ¼ cup of fresh or desiccated coconut
 1 tbsp red chilli powder
 1 tbsp urad dal
 ½ to ¾ inch ginger
 salt as needed
 small lemon sized tamarind
 pinch of turmeric
 1 tsp oil
for seasoning
 1 tsp.oil
 ¼ tsp urad dal
 1 sprig curry leaves
 ¼ tsp mustard
 pinch of hing
 1 red chili

Instructions
1. finely chop onions, tomato and ginger
2. in a frying pan add oil. once oil gets heated add urad dal.
3. also, add the chopped onions and fry for 2 - 3 minutes.
4. now, add finely chopped ginger and continue to fry for a minute.
5. it is time now to add the chopped tomatoes and continue to fry.
6. now, add salt and turmeric to the mixture and continue to fry.
7. add coconut and continue to fry until forms a paste. i have used dedicated coconut, yo can use
freshly grated coconut.
8. set aside to cool.
9. transfer all the fried mixture to blender. add red chilly powder, tamarind and salt.
10. grind them to a smooth paste.
11. heat oil in a pan and temper with the tempering ingredients. refer the tampering ingredients in
the recipe card.
 curd sandwich recipe | yogurt sandwich recipe - kids lunch box
recipe
Ingredients
for sandwich spread:
 ¾ cup thick curd / hung curd / yogurt
 ¼ cup mayonnaise, eggless
 ½ tsp pepper powder
 ¼ cup carrot, finely chopped
 salt to taste
 ¼ cup cabbage, finely chopped
 ¼ cup capsicum, finely chopped
 ½ tsp ginger, finely chopped
 ¼ cup corn
for sandwich:
 6 slices bread, white / wholegrain
 2 tsp butter
 1 tsp sesame seeds, til

Instructions
sandwich spread recipe:
1. in a large mixing bowl take thick curd. best if you use hung curd.
2. also add mayonnaise sauce. skip if you do not have mayonnaise. however, it does add lots of
flavour.
3. add crushed / powdered pepper according to your spice level.
4. sprinkle some salt to taste. and give a good mix.
5. now add few finely chopped vegetables like carrot, cabbage, capsicum.
6. add some corn and ginger if you like.
7. give a good mix and keep aside.
sandwich recipe:
1. take any bread and cut the edges of them. this is optional. you can even do with the edges.
2. now spread sandwich spread generously over one side of bread slice.
3. cover and press with other bread slice over it.
4. heat the tawa or use sandwich maker. add some butter.
5. when the butter begins to melt, sprinkle some sesame seeds over it.
6. now place the prepared sandwich and spread over butter. so that butter and sesame seeds coats
uniformly.
7. once, one side of bread turn golden brown, repeat the same step of adding butter and sesame
seeds. toast the other side of bread by pressing gently.
8. to serve, cut the sandwich in half or serve as it is.
9. enjoy the curd sandwich with tomato ketchup. you can also pack it into your kids snack box.
 aloo masala grilled sandwich recipe | potato grilled sandwich recipe
Ingredients
 2 small sized potato, boiled and pealed
 ½ onion, finely chopped
 ½ cup paneer / cottage cheese, crumbled
 salt to taste
 ½ tsp kashmiri chilli powder
 ¼ tsp chaat masala
 butter to grill
 ¼ tsp mixed herbs (thyme, rosemary, marjoram, basil, oregano, sage)
 4 bread slices
 2 tsp green chutney
 2 tsp tomato sauce

Instructions
1. firstly, in a large mixing bowl mash boiled potatoes.
2. also add in chopped onions.
3. furthermore, add crumbled paneer.
4. also add chilli powder, chaat masala, mixed herbs and salt.
5. mix and mash the potatoes well.
6. further take bread slices and spread green chutney and tomato sauce.
7. spread the generous amount of prepared potato stuffing.
8. cover with the other bread slice and press gently.
9. then grill or toast on tawa adding some butter.
10. spread butter on both the outer sides of bread to make sandwich more crispy and golden.
11. furthermore, close the griller and grill till the cheese melts and bread turn golden brown.
12. now cut the bread into half and serve.
13. finally, serve hot or pack for kids lunch box.
 easy bombay veg grilled sandwich recipe | vegetable grilled
sandwich recipe
Ingredients
for bombay sandwich masala:
 1 tsp cumin seeds / jeera
 1 tsp fennel seeds
 2 tsp black pepper
 ½ inch cinnamon stick
 1 tsp chaat masala
 ¼ tsp salt
for bombay veg grilled sandwich:
 3 sandwich bread slices, white / wholemeal
 ½ cup mozzarella / cheddar cheese, grated
 2 tsp green chutney
 2 tsp unsalted butter
 8 slices potato, boiled and thinly sliced
 7 slices tomato, thinly sliced
 10 slices cucumber, thinly sliced
 1 tsp sandwich masala
 4 slices beetroot, thinly sliced (canned / cooked beetroot)
 4 slices onion, thinly sliced

Instructions
1. firstly, take 3 large bread slices and spread green chutney to one bread slice. and for the other 2
bread slices spread butter.
2. then place 4 slices of boiled potatoes over green chutney bread slice.
3. followed by, sprinkle generous amount of bombay sandwich masala.
4. furthermore, place tomato slices
5. also place cucumber slices.
6. then cover it with butter bread slice facing butter side downwards.
7. after that, spread green chutney over the bread slice.
8. furthermore, place beetroot slices.
9. followed by onion slices.
10. then again sprinkle generous amount of bombay sandwich masala.
11. after that, grate generous amount of cheese over it.
12. cover with the final butter slice facing the butter side downwards.
13. then grill in sandwich maker till they turn golden brown and cheese starts to melt.
14. furthermore, cut to 2 pieces.
15. finally, serve bombay grilled sandwich with masala chai.
 easy jeera rice recipe | jeera pulao recipe | steamed zeera rice
Ingredients
 1 cup basmati rice
 2 cups water
 1 tbsp ghee / clarified butter
 1 tsp jeera / cumin seeds
 salt to taste
 1 bay leaf / tej patta
 few coriander leaves, for garnishing

Instructions
1. soak the basmati rice for 30 minutes and rinse the rice till the water runs clean. drain off the
water and keep aside.
2. in a large non stick pan / kadai add a tbsp of ghee. also add cumin seeds and bay leaf. saute for
a minute till they begin to splutter.
3. now add the soaked basmati rice.
4. saute on medium flame for a minute. saute it gently so that you do not break rice.
5. add 2 cups of water and salt to taste. always maintain the proportion of 1:2 (rice : water). close
the lid and allow to cook on low flame for 20 minutes.
6. after 20 minutes, gently fluff the rice with a fork.
7. garnish with coriander leaves and serve jeera rice hot with dal fry, or dal tadka.

easy carrot rice recipe | carrot pulao recipe | carrot pulav recipe
Ingredients
 1 cup basmati rice, cooked
 1 carrot, grated
 2 tsp ghee / clarified butter
 ½ tsp mustard seeds
 ½ tsp jeera / cumin seeds
 few curry leaves
 10 cashews, whole / cut
 ¼ onion, finely chopped
 2 green chilli, slit lengthwise
 ¼ tsp turmeric powder
 salt to taste

Instructions
1. firstly, in wide pan, take a tsp of ghee. optionally, you can use oil.
2. furthermore, add mustard seeds, jeera and curry leaves. allow to splutter.
3. additionally, add cashews and fry till they turn golden brown.
4. once the cashews turn almost golden brown, add chopped onions and green chilli. fry till they
turn translucent.
5. time to add grated carrot and fry for a minute till they shrink and change its colour.
6. once the carrot are cooked, add turmeric powder and salt to taste. give a good stir.
7. also add cooked rice.
8. furthermore, mix well without breaking rice grains. cook for a minute.
9. finally. serve carrot rice with raita or as it is.