Almond Burfi

Almond burfi is a perfect dessert for holidays and special occasions. I made this dessert for Diwali this year.

Almond Burfi

Ingredients:

Almonds - 1 cup
Sugar - 1 cup
Milk - enough to blend
Ghee/Butter - 2 tbsp
Saffron - a pinch

Method:
1.  Soak almonds in hot water.
2.  Peel the skin and blend with just enough milk and saffron to blend to a fine paste.
3.  Put the blend mixture and sugar in a anodized or nonstick pan and cook.
4.  Add the ghee/butter and keep stirring for about half an hour till the mixture leaves the pan.
5.  Spread the mixture on a greased tray and cut to desired shapes.

Raj Kachori Chaat

Raj Kachori is a delicious chaat from Rajasthan, the interesting factor being that though the name has kachori, this hardly has any kachori in it. This is a huge gol gappa sort of chat, that is filled in with delicious items in it.  This recipe is for the Indian Cooking Challenge.

Raj Kachori Chaat

Ingredients:


Kachori: 1 cup all purpose flour
¼ cup semolina
2 pinches baking soda


Filling:
Boiled potatoes chopped finely 
Boiled moong sprouts
Boiled black channa
Boondi, soaked for 10 minutes and squeezed
Dahi vada
Papadi

Sauces:
Fresh beaten curd
Sweet tamarind chutney
Spicy green chutney
Garlic chutney

Dry spices:
Salt
Chaat masala
Red chilly powder
Black salt

Garnish
Fine sev
Coriander leaves


Method:

Kachori:
1. Mix both the flours .
2. Add baking soda and knead into a semi soft dough.
3. Cover and leave for 30 minutes.
4. Divide the dough into 14 parts and make balls.
5. Flatten a ball and roll it into a disc about 3’’.
6.Deep fry , adjusting the flame from slow to medium and vice versa, till you get a real crisp golden kachori.
7. Make all the kachoris in the similar manner.
Once the kachori is made make sure you store them in an airtight container.
These can be prepared at least a week before.  
 

Filling the kachori:
1.Gently tap the upper layer of the crisp kachori and made a wide hole and fill it with dahi vada, papdi, boiled chopped potatoes, black channa, soaked boondi, sprinke spices, beaten yogurt, sweet chutney, spicy chutney, garic chutney, spices.
2.  Garnish with fine sev, and chopped corriander leaves.
3.  Serve IMMEDIATELY.

Potato Raita

Raita is a yogurt sauce seasoned with spices and herbs.  In South India the traditional yogurt is called pachadi. Raita is served as a side dish to be eaten with different main course dishes.  This recipe was given by my cousin Shyamala and I have added an additional twist to her recipe.

Potato Raita

Ingredients:

Boiled potato - 1 medium mashed
Yogurt - 3 cups
Ginger grated - 1 inch
Green chillies chopped - 2 or more (to taste)
Mint Chutney - 1 tsp
Salt to taste

Seasoning:
Olive oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 1 strand
Asafoetida - a pinch
Garlic - small piece (optional)

Garnish:
Cilantro leaves chopped - 1 tsp
Boondi - 2 tsp

Method:
1.  Mash the boiled potatoes.
2.  Whip the yogurt and add grated ginger, chopped green chillies, mint chutney and salt.
3.  Combine the boiled potatoes, yogurt mixture.
4.  Make a seasoning of mustard seeds, curry leaves and asafoetida. 
5.  Pour the seasoning on the raita.
6.  Garnish with boondi and chopped cilantro.

Dahi Vada

Dahi vada (also known as Dahi Bhalla in Punjabi and Urdu, Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Mosaru Vade in Kannada, Dahi Bara in Oriya and Doi Bora in Bengali) is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt) (Wikipedia).  Here is the recipe my mom makes which I have improvised.

Ingredients:

Vada:
Black gram dhal dehusked- 1 cup
Salt - 1 tsp
Peppercorns - a few roughly crushed
Curry leaves - 1 string chopped
Ginger grated - 1/2 inch
Oil to deep fry

Gravy:
Yogurt - 3 cups
Cashewnut paste - 2 tsp
Whipping cream - 1/4 cup
Chilly powder - 1/2 tsp
Jeera powder - 1/2 tsp
Kala namak - 1/2 tsp
Salt - as required


Garnish:
Kala namak - a pinch
Jeera powder - 1/2 tsp
Chilly powder - 1/2 tsp
Boondi - 2 tbsp
Chopped corriander leaves  - 2 tsp
Mint chutney - 1 tsp
Tamarind date chutney - 1 tsp

Method:

1.  Soak blackgram dhal for 4 hours.
2.  Grind it by adding water slowly so the dough is fluffy.
3.  Add salt, grated ginger, crushed pepper corns and curry leaves.
4.  Deep fry the vadas.
5.  Whip the yoghurt and add salt, whipping cream, cashewnut paste, chilly powder, jeera powder, kala namak.
6.  Soak the vadas in warm water and squeeze out the water.
7.  Put the vadas in the yoghurt mixture and allow to soak for a couple of hours.
8.  Garnish with kala namak, jeera powder, chilly powder, boondi, chopped corriander leaves, mint chutney and tamarind date chutney.

Muruku

Ingredients:

Moong Dhal split - 1/2 cup
Rice flour - 2 cups
Salt - to taste
Chilly powder - 1 tsp
Cumin seeds - 1 tsp
Asafoetida - a pinch
Butter - 2 tbsp
Oil - to deep fry

Method:
1.  Pressure cook moong dhal with water till soft.
2.  Add rice flour, cooked moong dhal, salt, chilly powder, cumin seeds, asafoetida, butter and knead to a soft pliable dough.
3.  Heat oil in the pan.
4.  When the oil is hot press the murukus in oil.
5. Cook on medium flame till done.

Masala Khara Biscuits

I tried this recipe which I had learned from a cooking class which I had attended in Bangalore during my college days.

Masala Khara Biscuits

Ingredients:

All purpose flour - 3 cups
Butter/margarine/any fat of your choice - 1 cup softened
Sugar - 6 tsp
Salt - 2 tsp
Green Chillies - 6 chopped fine or more per taste
Ginger - 1/2 inch grated
Cilantro - 1/4 cup chopped
Curry leaves chopped - 3 strings
Mint leaves chopped - 12 leaves
Onion - 1/2 chopped (small onion) sauteed in a tsp of olive oil
Yogurt - to mix as needed
Baking powder - 3/4 tsp


Method:
1.  Sieve flour with baking powder and salt
2.  Cut the fat in the flour with sugar
3.  Do not knead it.  It must be bread crumb consistency
4.  Mix the chopped chillies, cilantro, curry leaves, mint leaves, grated ginger,sauteed onions
5.  Add a little yogurt to make the dough
6.  Roll it to 1/8 inch thickness  and cut to desired shapes
7.  Place on a baking sheet a little apart
8.  Bake at 350 degrees F for 20 to 25 minutes or till done.

Kodbale

This version is my mom's recipe  made with rice flour, fresh coconut, red chillies, asafoetida and deep fried.

Ingredients:

Rice Flour - 2 cups
Semolia fine variety - 1/4 cup
Oil - 4 tbsp for the dough
Fresh coconut grated -  1 cup
Red chillies - 6 or 7 as per taste
Asafoetida - a pinch
Butter - 1 tbsp
Salt to taste
Oil to deep fry

Method:
1.  Sauté semolina in a tsp of oil till warm and set aside.
2.  Blend coconut with red chillies and asafoetida.
3.  Mix the rice flour, salt, semolina, blend coconut with red chillies,asafoetida with butter and 4tbsp of hot oil.
4.  Knead to form a firm dough.
5. Take out a small ball, roll and coil it around in the shape shown. Repeat with the rest of the dough.
6. Heat enough oil for deep frying.
7. Drop the rings into the oil with out overcrowding and fry them on low to medium heat till they turn golden brown both sides.
8. Remove them with a slotted spoon and drain them on kitchen towel.

Caco Burfi (Carrot Coconut Burfi)

This recipe was posted by the Foodie group. Inspired by the recipe and pictures I tried this out.

Ingredients:

Grated carrot - 1 cup
Grated coconut - 1 cup
Evaporated milk - 1/2 cup
Sugar - 1 and 1/4 cup
Cardamom powder - 1/4 tsp

Method:
1.  In a heavy pan mix grated carrot, grated coconut, sugar, and evaporated milk.
2.  Keep stirring for about 20 to 25 minutes on medium flame.
3.  When it forms a ball add the cardamom.
4.  Set it on greased plate and garnish with cashew nuts.

Cilantro Sticks

This is a crispy, crunchy spicy snack made with flour, cilantro leaves, ginger, and green chillies created by me.

Cilantro Sticks

Ingredients:
All purpose flour - 2 cups
Cilantro - 1 big bunch
Ginger - 1/2 inch
Green chillies - 10 or more as per your taste
Butter - 1 tbsp
Salt to taste
Olive oil - 1 tbsp
Oil - to deep fry

Method:
1.  Blend cilantro, ginger, green chillies.
2.  Mix the blend mixture to the flour.
3.  Add the butter, salt and olive oil and knead to to tight dough.
4.  Roll the dough like a tortilla and cut to strips with a pizza cutter.
5.  Deep fry on medium heat till done.

Capsicum Paneer rolls

Capsicum Paneer Rolls

Ingredients:
Tandoori Naan/Garlic Naan - 4
Crumbled Paneer - from 1/2 gallon of milk
Red bell peppers (capsicum)- 1/2 sliced
Green bell peppers (capsicum) - 1/2 sliced
Cumin powder - 1tsp
Chilli Powder - 1 tsp
Turmeric - a pinch
Cumin seeds- 1 tsp
Lime juice - 1/2 from half a lime
Cilantro leaves - 2 tsp chopped
Olive oil - 1 tsp
Butter - 1 tsp to applty on naans
Salt to taste

Method:
1. Saute  bell peppers and set aside.
2, Take a tsp of olive oil in a pan and add cumin seeds, turmeric, crumbled paneer,and mix
3. Saute for a few minutes and add the cumin powder, chilli powder, lime juice, chopped cilantro and the bell peppers.  Cool it.
4,  Warm the naans and apply butter and cut in half
5.  Place the filling in the naan and roll it.

6.  Secure it with a toothpick and serve.

Maddur Vade

Maddur Vade is a famous snack from Maddur.  Maddur is a small town in Mandya district in Karanataka. It is located between Bangalore and Mysore. Maddur Vada is frequently sold on trains that traverse these two cities. This snack is made of rice flour, semolina and all purpose flour which are mixed with chopped onion, curry leaves, grated coconut and asafoetida.

Fried Maddur Vade

Baked Maddur Vade

Ingredients:

Semolina - 1 cup
All purpose flour - 1/2 cup
Rice flour - 1/4 cup
Onion - 1 medium chopped
Curry leaves - 6 strands chopped
Cilantro leaves - 1/2 bunch chopped
Ginger - 1/2 inch grated
Coconut - 1/4 cup grated
Green chillies - 8 to 10 or per taste
Cumin - a tsp
Sesame - a tsp
Butter & hot oil - 1 tbsp each to mix in the dough
Oil - to deep fry

Method:
1. Mix the semolina, all purpose and rice flour in a bowl.
2. Add the chopped onions, curry leaves, cilantro, grated ginger, coconut, chopped chillies, cumin, sesame, butter and hot oil.
3. Mix everything and add a little water as needed to make a soft dough.  Since the onion has moisture be careful when adding water.
4. Make small balls and flatten it
5. Deep fry in hot oil till crisp and brown.

Baked Maddur Vade:
1.  Use the same dough and flatten it and bake it at 350 F for 20 minutes.  Alternatively, use the electric tortilla press and bake on medium heat for 5 to 7 minutes.

Karela Dosa

Karela is also known as bitter gourd.  It is a popular vegetable in India.  It has a unique bitter taste and it is used in curries,pickles and making other    dishes.  I tried making dosas with karela and it tastes delicious.

Ingredients:
Long grain rice - 1 cup
Karela - 2 medium
Tamarind - 1 tbsp
Green chillies - 2 or 3 (as per taste)
Coconut grated - 2 tbsp (optional)
Salt - to taste

Method:
1. Soak rice overnight
2. Clean the karela, chop and take out the seeds.
3. Blend rice with, green chillies, coconut, tamarind, and salt.
4. Heat the dosa griddle
5. Pour the dosa batter on the griddle and spread evenly and put a tsp of oil around it
6. Cover the griddle and cook
7. Flip the dosa and cook on the other side.
8. Serve dosa with chutney of your choice.

Marbled Biscotti

Biscotti is an Italian coffee bread.  These are twice baked biscuits.  The biscuits are oblong-shaped biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.  This recipe was shared by my friend Barbara.

Ingredients:
Butter softened - 1/2 cup
Sugar - 1 cup
Eggs - 2 large
Vanilla essence - 1 tsp
Flour - 2 and 1/4 cup
Baking powder - 1 tsp
Mini chocolate chips - 1and 3/4 cups
Unsweetened cocoa powder - 1/4 cup
Instant coffee powder - 2 tbsp

Prehead oven 350 degree F

Method:
1.  Lightly grease two cookie sheets and set aside.
2.  In a bowl cream butter and sugar till light and fluffy. Beat in eggs and vanilla.
3.  In another bowl combine flour, baking powder and baking soda, add to the creamed mixture.
4.  Dough will be stiff.  Stir in the mini chocolate.  Divide the dough in half.  Add cocoa powder and coffee granules to one half of the dough, mixing to blend.
5.  On a well floured surface gently knead the doughs together just enough to marble.
6.  Divide dough in half and gently roll into 12x2 inch log; place on prepared cookie sheets.
7.  Bake for 25 minutes.  Dough will spread.
8.  Cool logs 15 to 20 minutes.  Slice each log to 12 pieces.
9.  Turn biscotti on their side for additional baking
10. Bake an additional 10 minutes (for softer biscotti omit second baking).
11. Cool completely.  Store in airtight container.

Optional:  Add 1 cup slivered almonds, toasted, at the same time you add the chocolate chips.

Kale Chips

I adapted this healthy recipe from food network but tailored the recipe to suit my taste.

Ingredients:

Kale -1 bunch washed and dried
Olive oil -2 tablespoon
Salt and freshly ground black pepper - to taste
Chilli powder - 1/2 tsp
Asafoetida - a pinch

Method:

1. Preheat oven to 300 degrees F.
2. Tear the leaves off the center rib of the kale and tear into large pieces.
3. Place leaves in a large bowl and drizzle with olive oil and toss until completely coated.
4. Sprinkle salt, asafoetida, chilli powdder, pepper and toss.
5. Arrange in a single layer on a baking sheet.
6. Place in the oven and bake for about 25 minutes, or until crisp.

Zarda - Sweet Saffron Rice

The Indian Cooking Challenge for March is a delicious sweet dish with rice from the Kashmiri Cuisine, Zarda ~ Sweet Saffron Rice. This recipe is adapted from Vaishali. The name Zarda comes from Persian and Urdu 'zard' meaning 'yellow', hence named since the food coloring added to the rice gives it a yellow color. This recipe includes the rich inclusion of saffron, nuts and tutti fruity etc.

Ingredients:

Basmati rice - 2 cups
Sugar - 1 cup
Pistachio (chopped) - 6 to 8
Almond (chopped) - 6 to 8
Candied fruits, raisans, tutti fruity - handful
Cloves - 3
Cinnamon - 2"
Ghee - 3 tsp
Green cardamoms - 4 to 6
Milk - 1/2 cup
Yellow Food Color - a pinch
Saffron Strands - a pinch

Method:

1. Wash and soak the basmati rice for 15 mins.
2. Take sugar and enough water to cover, make syrup. Set aside.
3. Soak the saffron in a tsp of warm milk, keep it aside.
4. Take ghee and heat it. Add cinnamon, clove, and cardamoms and saute, then add drained rice and 1 cup of water.
5. When the water starts drying then add milk, yellow colour. Cover and cook in simmer. Finally add sugar syrup.
6. Roast all the dry fruits in ghee.
7. When the rice is cooked garnish with nuts, raisans, and tutti fruity.

Mango Bread

Mangoes are widely used in Indian cuisine. I tried making mango bread with the pulp of this delicious fruit. The bread was soft, sweet, and full of flavor and bits of the mango bar enhanced the taste.

Ingredients:
Mango Pulp - 1/2 cup or substitute with fresh blend mangoes
Soy milk/skim milk - 1/2 cup
Salt - 1 tsp
Butter – 3 tbsp
Sugar - 1 tbsp
Bread Flour – 3 cups
Yeast – 3 tsp
Mango essence - few drops
Yellow food color - few drops


To be added during during the mixed bread cycle when the machine beeps

Dehydrated mango pieces - 1/4 cup
Cashews chopped - 1/4 cup


Method:

1. Add all the ingredients for the bread in the bread machine in the order given above.
2. Set the setting to mix bread and dark crust.
3. Start the bread machine.
4. Make sure the dough is soft elastic ball, if necessary add a tsp of oil if the dough is tight or a tsp of flour if the dough is sticky.
5. When the machine beeps add the mango bar pieces and chopped nuts.
6. Cool completely when done and slice to pieces.

Sandwich Dhokla

Recipe:

For Batter:
Besan - 250 gms (1 & 1/2 cup)
Yogurt - 1/2 cup
Water - 1/2 cup
Cooking Soda - 1/2 tsp

To be mixed to the batter just before cooking
Oil - 1 -2 tbsp
Turmeric a pinch
Sugar - 1 tsp
Citric acid - 1/2 tsp

Eno - 1 tsp + sprinkle or dust few bits on the plate

For the green portion of sandwich dhokla blend together:
Coriander leaves - 1/2 bunch
Green chillies - 3
Ginger - 1/4 inch

Seasoning:

Sesame seeds - 2tsp
Urad dhal - 1 tsp
Cumin seeds - 1 tsp
Mustard Seeds - 2 tsp
Green chillies - 3 or 4
Grated coconut - 1 tblsp
Coriander leaves - Corriander leaves
Jeera - 1/2 tsp

Method to prepare:

1. Mix 1/2 cup yogurt with 1/2 water.
2. Add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. Slowly add more water if needed else.
3. Add the cooking soda. Keep it aside to rise for 1 hour.
4. To the batter mix in the citric acid, oil, salt, sugar, turmeric powder. Mix well.
5. Divide the dough into two portions.
6. Add the blend coriander, green chillies and ginger paste to half of the dough.
7. Mix the eno to both the batters and a little of eno for dusting on the plate mix gently.
8. Pour the plain batter to the plate.
9. Steam for 5 minutes. Pour the green batter mixed with coriander paste on top of the dhokla and continue to steam for another 20 minutes or till done.
10. Remove the lid and test with a toothpick. If it comes out clean and does not have any batter sticking, then its done.

Seasoning:
Heat a pan with oil, add mustard seeds , cumin seeds, sesame seeds, urad dhal, green chillies When mustard starts popping, remove and pour over the dhokla. Garnish with coriander leaves and grated coconut.

Banana Halwa

"The Indian Cooking Challenge" for February is "Banana halwa" also known as "Pazham Varatti". This dessert is a specialty from Kerala. It tastes absolutely delicious and is a must try recipe.

Recipe:

Ripe Kerala plantains - 2
Sugar - 1 and half cup
Ghee - 1/4 cup to 1/2 cup as required
Cardamom powder - 1/2 tsp
Nuts to decorate

Method:
1. Peel bananas and blend without water.
2. Cook on a heavy bottom vessel or non stick pan in high flame stirring constantly.
3. Add sugar and continue stirring.
4. Lastly add ghee gradually and cardamom powder and cook till it leaves the sides and forms a ball.
5. Spread on a greased plate and cool it.
6. Cut it to pieces when completely cooled.
7. Garnish with nuts as desired.

Daal Baati

The cooking challenge for the month of January is "Daal Baati". It is hosted by Srivalli of "Spicing Your Life" It is a popular dish from Rajasthan. Usually Daal Baati is served with churma, rice, mint chutney, raw mango chutney, green salad with onion and fresh buttermilk. This recipe is adapted from "Mharo Rajasthan's" recipes.

Baati:

Ingredients:

Whole wheat flour - 1 cup
Besan (Chick Pea Flour) - 1/4 cup
Sooji (Semolina) - 1 tbsp
Ghee (Clarified Butter) - 1/2 cup (melted to mix in the dough)
Saunf (Fennel Seeds) - 2 tsp crushed coarsely
Ajwain (Carom Seeds) - 2 tsp crushed coarsely
Salt - as per taste
Ghee - 4 to 5 tsp to brush the baatis before putting them in oven and afterwards before eating

Method:
1. Mix the wheat flour, besan, sooji, ghee, sauf, ajwain, salt and little water. Knead well to make a stiff dough.
2. Make lemon size balls and flaaten it and press in the middle.
3. Brush baatis with ghee.
4. Heat the oven to 350 degree F.
5. Place baatis on a baking tray and bake for about 20 minutes till they are golden brown.
6. Take it out of the oven and brush with ghee.

Panchmel Daal: (5 lentils)

Ingredients:

Toor Dal - 1/4 cup
Moong Dal - 1/4 cup
Masoor Dal - 1/4 cup
Chana Dal - 1/4 cup
Green Whole Moong Dal - 1/4 cup (washed and soaked for 8 hours)
Onion (Finely Chopped) - 1 cup
Tomatoes (Finely Chopped) - 1 cup
Red Chilli Powder - 1 tsp
Turmeric Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Garam Masala - 1/2 tsp
Salt - Per taste
Oil - 1 tsp

For Seasoning:

Mustard Seeds - 1 tsp
Jeera(Cumin Seeds) - 1 tsp
Green Chillies - 2-3 split
Ginger - 1 inch piece crushed
Garlic - 5-6 cloves crushed
Ghee - 2 tsp
Cilantro - 1/2 cup finely chopped (for garnishing)

Method:

1. Take a pan and add chopped onions and let them fry till translucent.
2. Add chopped tomatoes and cook. Add all dry masalas and sauté for 2 min.
3. Meanwhile cook the daals in cooker for about 12 minutes.
4. Add the cooked daals to the onion tomato mixture and add water to the desired consistency.
5. Take a tsp of ghee and make a seasoning with mustard seeds, jeera, green chillies, ginger, garlic and add to the daal.
6. Garnish with chopped cilantro.

Quinoa Pulao with Tomatoes and Red Bell pepper

Ingredients:
Quinoa - 1 cup
Tomatoes - 2 big chopped
Red Bell Pepper - 1
Onion - 1 medium chopped
Ginger grated - 1 inch piece
Red Chillies - 2
Salt to taste
Olive oil - a tbsp
Cashews - a few for garnish.

Method:

1. Take a pan and add a tbsp of olive oil and chopped onions and let them sauté till translucent.
2. Add grated ginger and chopped tomatoes and cook.
3. Blend half of a bell pepper with red chillies in one cup of water.
4. Add salt, blend mixture, one cup of quinoa and one cups of water and cook.
5. When done garnish with the remaining red bell pepper, cilantro, and cashew nuts.

Rice Flour Vada

Akki Vada is one the traditional recipes from Karnataka. It is very easy to make and tastes delicious.

Ingredients:

Rice Flour - 2 cups
Coconut fresh - 1/2 cup grated
Red chillies - 3 or more per taste
Cumin seeds - 1 tsp
Salt - to taste
Oil - 2 tbsp for the dough
Oil - to deep fry

Method:
1. Blend coconut and red chillies.
2. Add 2 tbsp oil, cumin seeds, blend coconut, salt, to the rice flour adding water.
3. Knead to a stiff dough.
4. Make small balls and flatten the dough with puri press or roll it.
5. Deep fry in medium heat till golden brown.

Dill and Onion Masala Bread

I tried this masala bread and added my personal touch to the recipe by adding dill, onions, cilantro, and spices. The flavor of dill leaves adds a nice taste to this bread and the bread turned super soft, fluffy and light.

Ingredients:
Yogurt - 3 oz
Skim milk - 5 oz
Salt - 1 tsp
Olive Oil/Butter – 3 tbsp
Cilantro/mint chutney - 1 tblsp
Bread Flour – 3 cups
Sugar - 1 tbsp
Yeast – 3 tsp



To be added during during the mixed bread cycle when the machine beeps

Asafoetida - a pinch
Chopped curry leaves- 2 strings
Cilantro leaves chopped - 2 tblsp
Grated ginger - 1 inch
Chopped Onion - 1/4 cup
Chopped Dill leaves - 1 bunch
Olive oil to saute - 2 tsp


Method:
1. In a pan take 2 tsp of olive oil add asafoetida.
2. Saute the chopped onion and dill leaves to be added during the mixed bread cycle.
3. Add the chopped cilantro, green chillies, curry leaves, grated ginger and set aside.


For the Bread:

1. Add all the ingredients for the bread in the bread machine in the order given above.
2. Set the setting to mix bread and light crust.
3. Start the bread machine.
4. Make sure the dough is soft elastic ball, if necessary add a tsp of oil if the dough is tight or a tsp of flour if the dough is sticky.
5. When the machine beeps add the sauteed dill, onion, curry leaves, cilantro leaves, ginger.
6. Cool completely when done and slice to pieces.

Spinach and Mushroom Chillas

I tried this recipe of chickpea flour pancake from north India. I adapted the recipe from Sanjeev Kapoor and experimented with different fillings.

Ingredients
Besan/Chickpea flour - 2 cup
Chopped Spinach - 1 cup
Firm Tofu grated - 2 cup
Olive oil as required to shallow fry
Onion ,chopped 1 medium
Mushroom,sliced - 8-10
Black pepper powder - 1/4 teaspoon
Red chilli powder - 1/2 teaspoon
Asafoetida - a pinch
Salt to taste

Method:

1. Heat one tablespoon olive oil in a pan and sauté onions till translucent.
2. Add chopped spinach and cook. Add mushrooms and sauté.
3. Add salt and black pepper powder as per taste.
4. When cooled mix in grated tofu. Set aside.
5. In a bowl mix together besan flour, salt, red chilli powder, asafoetida, and sufficient water to make a batter of pouring consistency.
6. Make sure that there are no lumps.
7. Heat a nonstick skillet, drizzle a few drops of olive oil, pour a ladle full of batter into the pan and spread it evenly and thinly using the back of the ladle.
8. Cook the chillas on both sides, till golden brown.
9. Place a portion of the spinach mushroom stuffing on one side of the cheela, fold the other side over it and serve immediately.