Siri Dhanya (Millets) Rotti

Ingredients:
1/2 cup Baragu / Proso Millet
1/2 cup Araka / Kodo Millet
1/2 cup Sajje / Pearl Millet
1/2 cup Udalu / Barnyard Millet
1/2 cup Rice flour
1/2 cup Wheat flour
1/2 cup Finger Millet Flour / Ragi
4 - 5 Green Chillies
2 Large Onions
10 - 12 strands of Curry leaves
1/4 inch sized Ginger
8 - 10 strands of Coriander leaves
1 large Carrot
2 cups grated Coconut
Ghee/Oil
Salt to taste
Banana leaves / Aluminium foil/ Wax paper

Recipe:

Soak the millets in water for about 4 - 5 hrs. Wash the millet grains properly in water for about 2-3 times.

Grind millet grains, grated coconut(1 3/4 cups), ginger, green chillies, curry leaves into smooth thick paste by adding required amount of water as shown in the picture below.

Add rice flour, wheat flour, finger millet flour, salt and mix them well.

Chop coriander leaves, onion, 3-4 strands of curry leaves into small pieces as shown in the picture below.

Add these chopped ingredients, 1/4 cup of finely grated coconut to the dough and mix well.

Take one banana leaf/ aluminium foil (For aluminium foil: put 1 tsp of oil and spread it over the foil). Take handful of dough and spread it over the banana leaf evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the Rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the banana leaf and spread 1-2 tsp ghee/oil over the Rotti and cook other side of the Rotti for about 1-2 min in medium/low flame.

Serve hot along with any curry or chutney. The above mentioned ingredients will serve 12-15 Rottis.

Aloo Palak Lobia

Ingredients:
4 medium sized Potatoes
2.5 cups soaked Black Eyed Beans / Alasande Beeja / Lobia
1/2 bunch of Spinach leaves / Palak
1.5 medium sized Tomatoes
1 medium sized Onion
1.5 tsp Kasuri Methi / Dried Fenugreek leaves
1/2 tsp Ginger Garlic paste
Pinch of Turmeric powder
1/2 tsp Pav Bhaji Masala
1/2 - 3/4 tsp Chana Masala
1/2 tsp Sugar
8 - 10 cashew nuts
1/4 cup Cream of Milk
4 - 5 strands of Coriander leaves
Salt to taste
3 - 4 tsp Oil

Recipe:
Soak black eyed beans in water for about 8-10 hrs. Wash them in water for 2-3 times put it in a pressure cooker, add required amount of water, salt and cook.(3 whistles)

Peel the potatoes and chop them into medium sized pieces as shown in the picture below. Chop onion, tomato, spinach leaves into small pieces as shown in the picture below.

Put oil in a pressure cooker and heat. Add ginger garlic paste and fry them for about 1 min in medium flame. Add chopped onion, turmeric powder, kasuri methi and fry them for about 3-4 mins in medium flame, until onion turns golden in colour.

Add chopped tomato and cook them for about 3-4 mins. Add chopped spinach leaves and fry them for about 3-4 mins in medium flame.

Add pav bhaji masala and channa masala, salt, sugar and mix them well.

Add chopped potatoes and mix well.

Add required amount of water(2-3 cups) and cook them well. (2-3 whistles)

Once the pressure goes off, mash them and add the cooked black eyed beans. Add water, salt if required.

Put cream of milk, cashew-nuts in a mixer and grind them into smooth paste as shown in the picture below.

Add this to the gravy and mix them well. Add chopped coriander leaves and mix them well and bring it to boil.

Serve hot. It goes well with Chapathi/Poori/Rotti.

Paneer Pulav

Ingredients:
2 cups White Rice(Preferred: Sona Masuri)
400 grams Paneer
30 - 40 Beans
4 medium sized Carrot
1.5 - 2 cups of soaked/frozen/fresh Green Peas
1/4 tsp Turmeric powder
1 - 2 Green Chillies
10 - 12 strands of Coriander leaves
6 - 8 strands of Mint Leaves
2 medium sized Onions
1 large Tomato
2 tsp Dried / Fresh Fenugreek leaves or Kasuri Methi
1 small Capsicum
4 - 5 Cloves / Lavanga
1 Ansi seed
2 Bay leaves
1.5 inch sized Cinnamon / Chekke
8 - 10 flakes of Garlic
2.5 - 3 tsp MTR Pulav Mix
6 - 8 tsp Ghee/Oil (Preferred: Ghee)
Salt to taste

Recipe:
Chop beans, carrot, paneer into small pieces as shown in the picture below.

Cut the onion into medium sized thin pieces as shown in the picture below

Chop coriander leaves, tomato into small pieces. Separate the mint leaves and keep them aside. Cut the green chillies into two halves. Cut the capsicum into medium thin pieces. Remove the outer skin of garlic flakes and keep them aside.

Wash rice in water for about 2-3 times, drain the water and keep it aside.
Apply little ghee on Tava and heat. Place the paneer pieces and roast both the sides of paneer as shown in the picture below.

Add 6-8 tsp ghee/oil, mashed garlic, dry masalas(bay leaf, cloves, ansi seed, cinnamon) in a pressure cooker and fry them for about 2-3 mins in low/medium flame until garlic turns into light golden colour.

Add chopped green chilly, onions, little amount of salt and fry them in medium flame for about 3-4 mins until onion turns into light golden colour.

Add fenugreek leaves, mint leaves, capsicum, coriander leaves and fry them in medium low flame for about 3-4 mins.

Add rice, turmeric powder, MTR pulav mix and saute them well in low flame for about 2-3 mins.

Add chopped tomato and fry them well for about 2 mins.

Add chopped vegetables, green peas, fried paneer pieces, salt and mix them well.

Add around 5 cups of water and mix them well and cook. (3 whistles - 2 whistles on high flame and 1 whistle on medium/low flame)

Once the pressure goes off, mix them well and serve it along with any kind of Raithas/ Mosaru Gojju. Above mentioned ingredients will serve around 8-10 plates of Paneer Pulav.

Uppu Neeru Sole(Brined Raw Jackfruit) Ribbon Pakoda

Ingredients:
3 cups Uppu Neeru Sole / Brined Raw Jackfruit
5 cups Rice flour
2 cups Bengal gram flour / Besan / Kadle hudi
1/2 - 1 tsp Red Chilly powder
15 - 20  strands Curry leaves
2 medium sized Onion
3 - 4 Green Chillies
1/2 inch sized Ginger
Big Pinch of Asafoetida powder
Salt to taste
Oil

Recipe:
Put rice flour, bengal gram flour, little amount of salt, chilly powder, asafoetida in a bowl. Pour the 1/4 cup of hot oil and mix them well.

Grind brined raw jackfruit, green chillies, curry leaves and ginger into smooth paste as shown in the picture below.

Add required amount of water and mix them well. Don't make the dough too thin.

For making ribbon pakoda use Chakkuli maker machine with the disc having two flat holes as shown in the picture below.

Keep oil in a thick bottomed vessel and heat it. Fill the Chakkuli maker with this dough and press the ribbon pakoda directly to the vessel containing hot oil.

Fry until they turn golden in colour. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Vegetable Pizza (Thin Crust)

Ingredients:

Common Ingredients:

1.5 cups All Purpose flour
1.5 cups Wheat flour

3 - 4 tsp Oregano Mix / Piza Seasoning 

1 - 2 tsp Chilly flakes

Ingredients for Pizza Base using Yeast:

1/2 tsp Dry Yeast

1 tsp Sugar

2 tsp Oil

Ingredients for Pizza Base using Baking Powder / Cooking Soda:

1 tsp Baking powder
1/3 tsp Cooking Soda
3/4 - 1 cup Curd / Yogurt

3 - 4 tsp Oil

Ingredients for Topping:

1 medium sized Onion
1 medium sized Tomato
Few spinach leaves (Optional)
1/2 medium sized Capsicum
Few pieces of Cauliflower

Small Eggplant / Brinjal / Badanekayi (Optional)
150 grams of Mozzarella Cheese
8 - 10 tsp Pizza Sauce

Salt to taste

Butter

Recipe:
Chop vegetables into thin slices as shown in the picture below. Add little buttermilk, water, salt in a vessel and put the chopped eggplant and keep it aside for 5-10 mins. Drain the water and keep it aside. Put the cauliflower in a boiling water, add salt, little turmeric powder, boil it for 1-2 mins. Drain the water and keep it aside. Do the same step even for spinach. Sprinkle little salt over the remaining chopped vegetables.

Recipe of Pizza Base using Cooking Soda / Baking Powder:
Mix wheat flour, all purpose flour, salt, 1 tsp oregano mix, coking soda, baking powder in a vessel. Knead the dough by adding sufficient amount of curd and prepare a smooth dough(let it be little sticky). Add 3-4 tsp oil and mix them well.

Recipe of Pizza Base using Yeast:
Put dry yeast, sugar in a bowl. 

Add around 1/4 cup of lukewarm water and keep it aside for about 15 mins until yeast gets activated as shown in the picture below.

Mix wheat flour, all purpose flour, salt, 1 tsp oregano mix, yeast mix in a vessel. Knead the dough by adding sufficient amount of water and prepare a smooth dough(let it be little sticky). Add 2 tsp oil and mix them well.

Keep this aside at least for 2 hrs until it doubles in size. Mix them well and divide the dough into 3/4 equal parts. 

Divide the dough into 3 equal parts and take one part and make a round ball. Roll the ball to a thick Chapathi(Nearly 1/4 inch thick) by using sufficient amount of dry wheat flour as shown in the picture below.  Place the chapati in microwave safe plate(Preferred: Nonstick).

Prick it using a fork and spread around 3 tsp pizza sauce as shown in the picture below.

Add the vegetable toppings, sprinkle little oregano mix, apply little oil/butter to the edges of the pizza.

Sprinkle around 3-4 tsp grated mozzarella cheese as shown in the picture below. Apply little amount of melted butter to the edges of the pizza base.

Preheat the oven in convection mode in 200 degree Celsius temperature. Bake the pizza for about 12- 15 mins. Sprinkle red chilly flakes, oregano mix and serve hot. The above mentioned ingredients will serve 3 think crust pizzas. I tried this recipe from CookingShooking. Thanks for the recipe. 

Below are the pictures of Pizza prepared using the pizza base with yeast and baking powder respectively.