VANTARUCHI

HAPPY PONGAL

noreply@blogger.com (Vantaruchi) — Thu, 14 Jan 2021 13:11:00 +0530

Vantaruchi wishes you and your family a very Happy Pongal

GUJIYA

noreply@blogger.com (Vantaruchi) — Thu, 14 Jan 2021 09:00:00 +0530

INGREDIENTS

for filling

Halftin/ 200g milkmaid sweetened condensed milk

25gms suji/upma rava 150g coconut grated

2tbsp almonds chopped

2tbsp cashewnuts chopped

1/4tbsp elachi powder

for dough

125g maida

oil for frying

1/4cup water

DIRECTIONS

Roast suji on low flame till it changes colour.
Add all other ingredients for the filling.Cook on medium/slow flame stirring occassionally till the mixture is dry.
To prepare the dough take a bowl , add oil and then water in maida and make into stiff dough.
Knead the dough till pliable.Keep aside covered for 10-15 minuts.
Knead dough once again .Divide into small number of balls.
Roll each ball into flat round.
Now keep the filling in the flat shaped ball and fold cover and shape into gujiya sealing the edges with little water.
Deep fry in hot oil till golden brown.NOW GUJIYA IS READY TO SERVE.STORE IN AIR TIGHT CONTAINER

SPINACH NEER DOSA

noreply@blogger.com (Vantaruchi) — Wed, 6 Jan 2021 08:09:00 +0530

INGREDIENTS

1.5cups rice flour

1 cup Baby spinach puree

3/4 cup coconut

2 green chilies

Salt as required

PREPARATION

Grind the coconut into fine paste.
Grind spinach into fine paste along with green chilies. (I used baby spinach you can use the normal spinach )
In a bowl mix the coconut paste, spinach paste, rice flour and salt with water. This batter is of much thin consistency than usual dosa batter. The thin consistency helps in the “lacy with holes” look of these dosas.
Make dosas on non stick pan coated with little oil.
Pour laddle full of batter in circular motion.
Fill large gaps with more batter. Roast on one side till crisped on the side and mildly golden brown.
Serve hot along with your favorite chutney.

#SPINACH NEER DOSA#

EGGLESS COCONUT COOKIES

noreply@blogger.com (Vantaruchi) — Mon, 4 Jan 2021 09:00:00 +0530

INGREDIENTS

1cup -Refined flour

1cup - Powdered sugar

1cup- Dessicated coconut

1/2 cup - Salted butter at room temp

1/2tsp - Baking powder

2 to 3tbsp - milk at room temp

PREPARATION

1. In a bowl add butter and beat till fluffy( approx 1 min with electric beater)

2. Add powdered sugar and again beat until its well combined with the butter and changes to a pale color.

3. Now add the dessicated coconut along with seived flour and baking powder.

4. Slowly fold everything and combine together to form a dough. You can add the milk while making the dough.

5. Line a baking tray with parchment paper and pre-heat oven at 180°C.

6. Make small bowl from the dough and give it a shape of ladoo and gently press on top and place it on the baking tray.

7. Now put them in the fridge for 10 to 15mins before baking.

8. Once out of the fridge, bake at 180°C for 15 to 20 mins.

9. Once baked, take the cookies out and place of wire rack and let it cool.

Enjoy these yummy cookies with some hot tea or coffee

#EGGLESS COCONUT COOKIES#

HAPPY NEW YEAR 2021

noreply@blogger.com (Vantaruchi) — Fri, 1 Jan 2021 09:00:00 +0530

Vantaruchi wishes you and your family a Very Happy and Prosperous New Year.

May this year bless with joy and happiness .

CAULIFLOWER KHEEMA FRY

noreply@blogger.com (Vantaruchi) — Fri, 1 Jan 2021 09:00:00 +0530

INGREDIENTS

100gms kheema

1/2 cauliflower

1nos onion

2nos greenchillies

1/2tsp masala paste

1tsp redchilli powder

1/4tsp turmeric powder

Salt as required

3tsp oil

For Masala paste ingredients

Masala Ingredients

6nos Cloves

6nos cardamom

6nos garlic cloves

1tbsp cuminseeds

1tbsp poppy seeds

1/2inch garlic

1tbsp coriander seeds

Cinnamon small piece

PREPARATION

In a pan heat oil and add onion and saute .Now add kheema and fry for 5mins

Add cauliflower and cook on low flame for 5mins

Now add greenchillies, masala paste ,redchilli powder, turmeric powder, salt and mix well and close the lid and cook for 10 minutes on low flame

After 10mins add some water and close the lid and cook for 10 more minutes. Stir in between.

Finally garnish with coriander leaves

#CAULIFLOWER KHEEMA FRY#

CHEPALA PULUSU

noreply@blogger.com (Vantaruchi) — Thu, 31 Dec 2020 09:00:00 +0530

INGREDIENTS

1nos Fish

2nos onion paste

3nos greenchillies

2tbsp redchilli powder

1/2tbsp turmeric powder

1cup tamarind juice

1tsp masala paste

1nos lemon

5tbsp oil

1/2tsp gingergarlic paste

Rock Salt as required

Masala Ingredients

6nos Cloves

6nos cardamom

6nos garlic cloves

1tbsp cuminseeds

1tbsp poppy seeds

1/2inch garlic

1tbsp coriander seeds

Cinnamon small piece

Few coriander leaves

Grind all the above masala ingredients to paste and keep aside

PREPARATION

Cut the fish into pieces, to that add redchilli powder, turmeric powder, salt,lemon juice and marinate and keep aside for 15 to 20mins.

Now in a pan/vessel heat oil and add onion paste and fry till raw smell turns off
Now add gingergarlic paste ,masala paste and fry till its smell turns off

Add greenchillies and saute
Add redchilli powder, rock salt and mix well.If rock salt not available you can use normal salt

Now add the marinated fish and cook for a minute and then add tamarind juice and blend well. Dont use spatula or spoon to mix jst take the vessel(use cloth while holding as it will be hot) and turn the vessel round with ur hands

Watch the video at the end

Cook for 10 to 15mins
Finally add few coriander leaves
Chepala pulusu ready to serve

BREAD HALWA

noreply@blogger.com (Vantaruchi) — Wed, 30 Dec 2020 09:00:00 +0530

INGREDIENTS

1 packet bread

1.5liters milk

1cup sugar

5tbsp vanaspati

2tbsp ghee

Few dry fruits

1tsp cardamom powder

PREPARATION

Boil milk by adding sugar(add if require ),let it boil till it becomes thick(almost to half of the milk we boil)
In a pan heat vanaspati and fry bread slices
Now in a bowl add fried bread slices and milk and close with lid/plate and keep aside for few hours(till bread absorbs the milk completely and it becomes soft)
Now in a pan add ghee and fry dry fruits and mix
Finally add cardamom powder and mix well
Keep in refrigerator
Yummy and tasty BREAD HALWA ready!!!

#BREAD HALWA#

LEMON SEVAI

noreply@blogger.com (Vantaruchi) — Sun, 27 Dec 2020 09:00:00 +0530

INGREDIENTS

4 cup rice flour

3 nos Lemon

1tsp Chana dal

1/2tbsp Urad dal

Few Peanuts

Few Cashew

1/2inch ginger

Few curry leaves

1nos green chilli

2nos red chilli

1/2tsp Hing

Salt as required

Sesame oil as required

PREPARATION

Method 1:

Dry roast the flour in medium flame.
In a wide bowl add this flour with little salt. Add hot water little by little and mix with a ladle.
Allow the dough to cool for few minutes then knead well and make a soft dough.
Place the dough in a murukku presser, keep the small holes mould ( idiyappam mould )
Grease the idli plate with oil and press the dough in it.
Steam cook the sevai for five to seven minutes.
Take out the sevai in a plate. Let it get cooled.
Grease oil in hands and crumble the sevai gently.
Heat oil in a pan, add hing , mustard seeds, chana dal, urad dal, peanuts, cashew, red chilli, green chilli, chopped ginger ,curry leaves one by one and saute for one minute
Add turmeric powder,then add lemon juice and salt.
Now add the sevai and mix well

Method 2 :

Soak the rice and grind it into a smooth batter.
Add the rice batter in a pan with two tsp sesame oil and keep stirring until the batter into a soft dough consistency.
Mix well without any lumps. The dough is thick and once it is cool put the dough in murukku press and make sevai.
Repeat from step 5 from method1

#LEMON SEVAI#

MERRY CHRISTMAS

noreply@blogger.com (Vantaruchi) — Fri, 25 Dec 2020 11:03:00 +0530

Wishing you and your family Merry Christmas

SPICY CHICKEN FRY

noreply@blogger.com (Vantaruchi) — Mon, 21 Dec 2020 09:00:00 +0530

INGREDIENTS

1/2kg chicken

2nos onions

3-4nos greenchillies

1tbsp gingergarlic paste

1tbsp turmeric powder

3tbsp redchilli powder

2tbsp coriander powder

1/2tsp garammasala

1/4cup oil

Few curry leaves

PREPARATION

Soak chicken in salt water for an hour
In a pan heat oil and add curry leaves, greenchillies sliced onions and saute
Now add salt
Add gingergarlic paste and fry till raw smell turns off
Add turmeric powder, red chilies and fry
Add redchilli powder and fry
Add coriander powder and saute
Now add soaked chicken and mix well and close the lid and cook for 30mins on medium flame.(stir in between if required)
Finally add garammasala and coriander leaves and cook for 1minute

#SPICY CHICKEN FRY#

HOMEMADE KALAKAND

noreply@blogger.com (Vantaruchi) — Fri, 18 Dec 2020 14:34:00 +0530

INGREDIENTS

2.5 cups milk powder

1 cup sugar

1 cup raw milk

1/4 cup melted ghee

1tsp cardamon powder

Few pista

PREPARATION

Take a thick bottom pan and pour milk
Add milk powder sugar and ghee and mix properly until no lumps.It looks like creamy texture
Now place the pan on the stove with medium to low flame and stir continuously.
After 3 minutes sugar metls completely
Now reduce the flame to low completely and mix continuously ,you can see curdling in the mixture and formation of kalakand.
Mix until it separates from the sides of the pan
Now add cardamom powder, mix and pour the mixture in ghee applied rectangle shape box
Sprinkle some pista pieces and press with spatula.
Let it cool completely for 2 hours then cut into desired shapes.
Can have a taste when it's hot too!!

#KALAKAND#

#HOMEMADE#

CHICKEN KHEEMA FRY

noreply@blogger.com (Vantaruchi) — Mon, 14 Dec 2020 09:00:00 +0530

INGREDIENTS

300grams chicken

1nos onion

2nos greenchillies

1tbsp redchilli powder

1tbsp turmeric powder

1tbsp coriander powder

1tsp garam masala

1/2tsp gingergarlic paste

2tbsp oil

A pinch jeera

Salt as required

Few curry leaves

Few coriander leaves

PREPARATION

Mince chicken
Heat oil in a pan add jeera, greenchillies, curry leaves and saute
Add chopped onion(small pieces) and fry till it changes its colour
Add ginger garlic paste and fry till raw smell turns off
Now add turmeric powder and mix well and fry for 2mins
Now add minced chicken and mix well and close the lid and fry for 5 to 10mins
Now add salt, redchilli powder, coriander powder, garamasala powder(optional)and mix well and close the lid and cook for 3mins
Finally add lemon juice and garnish with coriander leaves
Adjust spices according to taste
Kids love this for its suttle and yummy taste.

#CHICKEN KHEEMA FRY#

BELLAM ARISELU

noreply@blogger.com (Vantaruchi) — Fri, 11 Dec 2020 09:18:00 +0530

INGREDIENTS

500grams raw rice

250gms jaggery(bellam)

100ml water

Oil for deep fry

PREPARATION

Soak rice overnight or for 12 hours
After 12 hours wash the rice and drain the water and place the rice on cloth and let it dry
Once the rice is dried, grind it to fine powder and seive 3 times
Now for syrup preparation add jaggery to 100ml water and boil to slight thick syrup (the syrup when you touch with two fingers should form like a ball )
Now add the grinded rice powder and mix well

Now grease your hands with oil/ ghee and take the mix andmake balls and press on cover(grease with oil /ghee) to round shape and deep fry in oil on low flame

#ARISELU#

#ADHIRASAM#

VEG SALAD

noreply@blogger.com (Vantaruchi) — Wed, 9 Dec 2020 09:00:00 +0530

INGREDIENTS

1/4cup cucumber

1/4cup carrot

1/4cup sweetcorn

1/4cup tomato

1/2nos lemon

Blacksalt as required

PREPARATION

In a bowl add all the above ingredients and mix well.
Simple and healthy veg salad ready

#VEG SALAD#

INSTANT POHA UTTAPAM

noreply@blogger.com (Vantaruchi) — Mon, 7 Dec 2020 09:00:00 +0530

INGREDIENTS

1cup poha

1cup sooji

1/2cup curd

1nos onion

2nos greenchillies

1tbsp jeera

Carrot as required

Salt as required

Oil as required

Water as required

PREPARATION

Wash poha and drain the water
In a bowl add poha and 1/4 cup curd and mix well and keep aside(rest) for 15 minutes
Wash sooji and drain the water
In another bowl add sooji and 1/4 cup curd and mix well and keep aside(rest)for 15mins
After 15mins take the poha bowl and add to sooji bowl and mix all together and prepare like slight thick batter. Add water if required
Now add salt, jeera/cuminseeds, chopped onions, greenchillies,grated carrot and mix well
Now grease the tawa with oil and once the tawa is hot ,take the batter with laddle and spread over the tawa and add oil round the uttapam and close the lid
Cook for 1 to 2mins and open the lid and flip on the other side n cook for 2mins
Poha uttapam is ready
Serve hot
Adjust salt and you can add vegetables of your choice
Have with pickle or coconut chutney

#INSTANT POHA UTTAPAM#

COCONUT MILK BIRIYANI

noreply@blogger.com (Vantaruchi) — Sun, 6 Dec 2020 09:00:00 +0530

INGREDIENTS

Rice 2 cups(250ml cup)

Coconut 1 nos

Onion 1 big size

Mint leaves 1cup

Ghee 2 tbsp

Oil 1tbsp

Bay leaf 2nos

Cloves 4nos

Cardamom 2nos

Green chillies 9 nos

Ginger Garlic paste 1tsp

Cinamon small piece

Garammasala 1tbsp

Cashew as required coriander leaves few

Procedure to prepare Coconut milk :

Cut the coconut into pieces and wash the pieces.
Grind the pieces into paste by adding water.
Take the paste into the filter or handkerchief and extract the coconut milk from the paste.
Grind the paste again by adding water to get more coconut milk.

Procedure to prepare coconut milk biryani:

Place the pressure cooker on the stove and add 2 tbsp of ghee and 1tbsp of oil and add bay leaf, cloves, cardamom,Cinamon.
Add sliced onion and green chillies(reduce the number of chillies if its spicy) to the oil.
After onion turns brown colour add ginger garlic paste and saute ,later add cashew and fry for a min
Now add 2 cups of washed rice and fry for 2mins
Add 4 cup of Coconut milk (as required) to the rice.
If Coconut milk is not sufficient, add water in addition to the Coconut milk.
Add mint leaves, salt,garam masala and coriander leaves to the rice.
Close the cooker lid and let one whistle to come.
Serve the dish.
Have with raita
Adjust spices as required.

#COCONUT MILK BIRYANI#

GINGER PICKLE

noreply@blogger.com (Vantaruchi) — Sat, 5 Dec 2020 09:00:00 +0530

INGREDIENTS

100gms ginger

100gms redchillies

100gms tamarind

100gms garlic

100gms salt

200gms jaggery

200gms oil

1tbsp methi seeds

1tbsp mustard seeds

For temper

Few redchillies

1tbsp mustard seeds

1tbsp urud dal

1tbsp channa dal

Few curry leaves

PREPARATION

Fry methi and mustard seeds in oil
In the same pan fry redchillies and keep aside
In a bowl soak seedless tamarind in water and keep aside
Slightly peel of the ginger skin and fry in oil
Once the fried ingredients are cooled (redchillies, methiseeds, mustard seeds) grind them to powder adding salt(small amount) and garlic and keep aside
Now add ginger and salt(small amount) and grind
Add tamarind juice,salt to that and grind
Now add grinded powder and grind once again
Now add jaggery and grind
Now pickle ready..
Once the pickle is cooled temper with redchillies, mustard seeds, urud dal(split),channadal and curry leaves and mix in pickle
This can be stored in jar and can be used for 1month

#GINGER PICKLE#

#ALLAM NILVA PACHADI#

VEG MOMO

noreply@blogger.com (Vantaruchi) — Fri, 4 Dec 2020 09:00:00 +0530

INGREDIENTS

For dough

1cup maida

1/2tsp salt

1tbsp oil

For stuffing

1/4cup grated cabbage

1/4cup grated carrot

1/4cup onion chopped

1/4cup capsicum

1/2tbsp chopped ginger

2nos chopped garlic

2nos greenchillies

1/2tbsp pepperpowder

1tbsp soyasauce

Salt as required

1tbsp oil

PREPARATION

In a bowl add the dough ingredients and mix well and rest for 10mins
In meanwhile,we will prepare stuffing. Take a pan and heat oil
Now add chopped ginger, garlic, greenchilles and saute
Now add chopped /grated onions , cabbage, carrot ,chopped/grated capsicum and saute well for few minutes on low flame
Now add salt,black pepperpowder and soyasauce and fry well for a min and off the flame and keep aside
Now take the dough and make small balls and roll like small poori
Now keep the stuffing in the middle of the rolled dough and fold the edges.
Check the video below for better idea
Now steam the momos for 15minutes
Veg Momos ready
Serve hot.Have with sauce

#VEG MOMO#

AUTHENTIC HYDERABADI CHICKEN DUM BIRIYANI

noreply@blogger.com (Vantaruchi) — Wed, 2 Dec 2020 09:00:00 +0530

INGREDIENTS & PREPARATION

1kg chicken
1 kg basmati rice
4-5 onions (large) sliced finely and fried reddish brown keep it ready along with the oil (3 tbsps)

First marinate :

chicken, ginger garlic paste (ginger and garlic to be taken equal amount homemade fresh will be great)
salt( as per taste)
red chilli powder(3 tbsp).I prefer Kashmiri red chilli powder 3-4 tbsps less spicy one)
turmeric powder (2tsps)
coriander leaves (1/2 bunch)
mint leaves (half bunch)
1 big lemon
garam masalapowder 1.5tsps
garam masala whole - 5 green cardamom pods big ones
5 cloves
1.5 inc cinnamon stick
2 tsps shahi jeera (black caraway seeds)
butter 1 dollop
5 cut greenchillies
2 teaspoons of kasuri methi (dry fenugreek leaves)
Now mix all these nicely and set aside for 2-4 hrs

Now on a stove take water sufficient for 1 kg rice and add salt
2 tsp oil
5 pods of cardamoms
5 cloves
1.5 inch dalchini
1.5 tsp shahi jeera and leaves ( coriander n mint)
lemon ( empty pods,without juice)
5 greenchillies slit
bring to boil till color changes of the water.

Now second marinate:

Add yogurt 2.5 tablespoons of yogurt big heaps and 1/2 of the fried onion and 3 tbsps of onion fried, oil and mix well and set aside.

Meanwhile when ur water on the stove boils add rice and cook only till ur rice is 1/4th cooked it shouldn’t be soft but yet the grain should be breakable ( depends on ur basmati) almost raw

Take a heavy bottom dish and spread marinated chicken and keep ready, before adding 1/4th cooked rice strained rice water is to be stored( u may need it after layering ur rice) after rice is ready, spread it in layers in between add fried onions and lime juice of half lemon or you can also take 1 full lemon juice and add in between rice layers, make three layers.
After that add a dollop of ghee and spread 1 tsp rose water and kewra water.
Mix orange food color in milk and pour over the rice making small hole in the as it will penetrate inside and close the lid.

Tip 1:

Drained starch should be saved to sprinkle over the 1/4th cooked rice to ensure ur grains are soft n will cook in enough moisture while giving dum to ur biryani just while u add rose and kewra water sprinkle the starch.

Tip2:

I prefer mixing orange color in starch and adding it to the rice, you can mix in milk too, if you like saffron smell you can add saffron strings to milk and add that for natural saffron color instead of artificial food color.

Timing:

place the biryani pot on high flame for 5 mins
Then slow the flame and cook for 10 mins
While on medium slow flame place an old tava or pan on another burner and heat it on high
As the above mentioned ten mins finish lift the biryani pot and place this hot tava or pan under it on that medium slow flame and cook for 20 mins(overall 35-40 mins) and as time finishes,off the stove and don’t open the lid till 15 mins after that u can serve or
If you wish to give charcoal fusion burn two charcoals and place a small bowl of ghee in the biryani pot after opening the lid and place the charcoal in that bowl of ghee and close the lid for 10 mins, later u can remove the lid and serve

Serving Tip:

fry some cashews and almonds in ghee and garnish them over your biryani after you dish out the biryani, add some chopped coriander leaves along with the cashews and almonds too.

PALAK PANEER

noreply@blogger.com (Vantaruchi) — Mon, 30 Nov 2020 09:00:00 +0530

INGREDIENTS

1bunch palak/spinach

100grams paneer

1nos big onion

3-4nos garlic cloves

1/2inch ginger

2nos greenchillies

1/4tbsp jeera

33-4nos cloves

1/4tbsp turmeric powder

1/2tbsp redchilli powder

1/4tbsp coriander powder

1/4tbsp garammasala

Few kasuri methi

Salt as required

3tbsp oil

PREPARATION

Boil palak and drain the water,once palak/spinach cooled add greenchillies, garlic and chopped ginger and grind to paste and keep aside
Now take a pan and heat oil
Add jeera and cloves and saute
Now add onions,salt and saute till it turns soft
Now add turmeric powder, redchilli powder and saute
Now add palak paste and fry till the ginger and garlic raw smell turns off
Add water and cook for 3mins
Add panner/cottage cheese and cook for 7 to 10 mins
Finally add kasuri methi and garammasala powder and cook for 2mins and off the flame
Have with roti

#PALAK PANNER#

CHANNA PATHOLI

noreply@blogger.com (Vantaruchi) — Sun, 29 Nov 2020 09:30:00 +0530

INGREDIENTS

1cup black channa

1tbsp cuminseeds

1tbsp mustardseeds

1/2tbsp urad dal

1/2tbsp channa dal

1/2tbsp turmeric powder

1nos chopped onion

3nos greenchillies

Few ginger pieces

Few chopped garlic

Few curry leaves

Few coriander leaves

Salt as required

1tbsp lemon

3tbsp oil

PREPARATION

Soak channa(chickpea) overnight
Take a pan heat oil and add mustard seeds, urad dal,channa dal,cuminseeds and saute well
Now add chopped greenchillies and saute
Now add chopped ginger and garlic, curry leaves and saute well
Now add chopped onion and fry till it turns partially golden brown colour
Now take the soaked channa (chickpea) and blend
Once its blend, steam for 15 to 20 minutes
Now add the steamed channa(chickpea) to the fried items(pan) and fry for 10 minutes without forming lumps(break the lumps)
Now add salt and lemon and cook for 10 minutes
Finally garnish with coriander leaves (optional )
Have with Rice or Roti

#CHANNA PATHOLI#

GHEE BOBBATLU/PURAN POLI

noreply@blogger.com (Vantaruchi) — Sat, 28 Nov 2020 09:00:00 +0530

INGREDIENTS

250gms maida

250gms channadal

250gms jaggery

6nos cardamon

100gms oil

100gms ghee

PREPARATION

Soak channadal for 3 hours and then boil or pressure cook for 2 whistles and later drain the water and let it get cooled
In a bowl add maida and water (add water in small intervals) and mix to prepare smooth dough .Add ghee at last and mix well and rest for 1 to 2hours(the more time you rest the dough will become more soft and we will get soft puran poli)
Once the channadal is cooled grind it to paste adding jaggery and cardamom
Now prepare the paste(slight thick paste to form balls) into balls
Now take a plastic sheet and apply ghee to it
Apply ghee to your hands
Take maida dough and make a ball and press gently and in that keep the channadal ball and cover and keep the ball on plastic sheet and press gently to round shape
Heat the tawa/pan and grease with ghee and place the bobbatlu (puran poli)on the tawa and fry till it changes it colour and flip and fry the other side

#GHEE BOBBATLU#

#PURAN POLI#

INSTANT OATS DOSA

noreply@blogger.com (Vantaruchi) — Fri, 27 Nov 2020 09:00:00 +0530

INGREDIENTS

1 cup oats

1 cup rice flour

1/2cup sooji

1 tbsp jeera

Salt as per taste

2nos greenchillies

1nos grated onion

1nos grated carrot

Few coriander leaves

3cups water

PREPARATION

Take a bowl add all the ingredients(add water if require) and make into a batter similar to that of rava dosa
Rest for 5 minutes,so that oats will soak.
Now its ready to make dosa..
Take flat dosa pan grease some oil on the pan
pour the dosa batter when the pan is hot from outer side of the pan.. like rava dosa.
Cook on medium flame until done..
Once done remove it from pan..
Its ready to serve
Have with instant onion chutney (watch chutney video below )

#INSTANT OATS DOSA#

#INSTANT ONION CHUTNEY#

ALOO METHI PARATHA

noreply@blogger.com (Vantaruchi) — Wed, 25 Nov 2020 09:00:00 +0530

INGREDIENTS

For dough

2cups wheat flour

2bunch methi leaves

1.5cup water

Salt as required

For stuffing

3nos boiled aloo

1tsp garammasala

1/2tsp coriander powder

1/2tsp carom seeds

1/4tsp methi seeds

1/4tsp turmeric powder

1/4tsp pepper powder

3nos garlic cloves

Salt as required

Few sesame seeds(opt)

PREPARATION

Take a bowl add all the dough ingredients and mix well(add water if required) and prepare soft dough and rest for 20mins
Take another bowl and add the boiled peeled and smashed potatoes and to that add all the remaining stuffing ingredients and mix well and prepare medium size balls
Now take the methi dough and make medium size ball
Now take 1 ball and roll to small chapati and in that keep the stuffing ball in the middle and close the edges by folding like filts and remove the excess dough
Now add pinch of flour to the stuffed dough and press it with hand slowly and make round shape (by pressing with hand) and later roll it slowly
Now add sesame seeds on top of it and press gently(optional)
Repeat the process for remaining balls
Heat the tawa and then roast the paratha on both sides and add butter to it on one side and later flip and add butter to other side and roast
Tasty Aloo Methi Paratha ready.Add sesameseeds on top of it(optional)
Serve hot.
Adjust spices according to your

#ALOO METHI PARATHA#