Puffed Rice Jaggery Ladoo


1/2 cup liquid jaggery or 1/2 cup jaggery mixed with 1/4th cup water
4 cups of puffed rice

Cook jaggery on low flame in a kadai till it starts forming bubbles.
Take few drops and pour in cold water in a bowl. If it clings together and take small lump like shape, switch off the flame and pour puffed rice into it.
Mix well as fast as you can and pour the entire content into a steel plate. This stops the cooking processing.
Grease your hands, take small portions and shape into round ball shapes.

Zero Oil Curry Leaves Tandoori Pomphret


2 medium size pomphret. Make deep cuts horizontally.
Juice of 2 lemon
1/2 cup beaten hung curd
salt to taste
1/2 tsp turmeric powder
1/2 tsp red chili powder
2 tbsp tandoori chicken powder
15-16 curry leaves chopped very finely
1 tbsp ginger garlic paste

Mix everything except fish together
Rub it against the fish and marinate for 1 hour
Heat oven at 180 degree centigrade for 10 minutes.
Place fish on steel rack and cook on both sides till done.
Turn the fish at regular intervals to cook it evenly.
Serve with salad and green mint chutney

Note: You can also pan fry the same. Use sunflower or peanut oil. Do not use Olive or Mustard oil for cooking pomphret. It kills the entire taste of pomphret.

Andhra Pesarattu - Special Healthy Moong Daal Dosa

Ingredients :

1 cup whole green gram daal soaked in water for 8 hours
1 green chili chopped
1/4 inch ginger
pinch of hing

Grind everything to a fine paste by adding 1/2 cup water

Add 2 tbsp rice flour
Add salt to taste.

Heat a flat pan.
Add few drops of oil and spread evenly with half cut onion.

Pour 2 serving spoon of batter on the pan. Spread it evenly into a thin round layer.
Spread finely chopped onions evenly on the Dosa.
Cover and cook on high for 2 minutes.

Turn upside down and cook other side as well for half a minute

Serve with jaggery/honey or Podi

Ragi Dosa

One of the many ways to use Ragi is to make Ragi Dosa

Ingredients :

For the Batter :
1 cup urad daal
1/2 cup rice
Soak overnight and grind to a fine paste.

Mix 1/2 cup ragi and salt to taste to the above, mix well and allow it to ferment for 8 hours.
Heat a flat pan on low.
Grease the pan with half cut onion.
Apply few drops of oil and spread it evenly on the pan.
Sprinkle some cold water.
Now add 1 big serving spoon on the pan and spread it gently and evenly to form a thin layer.
Increase the heat , cover and cook for a minute.
Add 1 tsp butter on the top and spread it gently above the dosa.
Once dosa starts leaving the pan, add cooked potato masala.
Roll the dosa and serve with Sambhar.

Raddish and Fenugreek Leaves Thepla


2 big raddish grated finely
3 cups wheat flour
1 cup fenugreek leaves chopped
2 tsp chaat powder
salt to taste
1 tsp ajwain
1 tsp cumin coriander powder
1/2 tsp turmeric powder
2 tsp oil

Ghee for cooking

Mix everything well. Add water and knead to a smooth dough.
Make lemon size balls, roll with a rolling pin .
Heat a flat pan. Cook theplas both side by applying ghee.
Press the sides while cooking so that theplas are cooked well.