MIXTURE

Yields: 6 cups

Ingredients 

Avalakki puri : 4 cups
Peanuts: ½ cup
Ompudi: 1 cup (crushed to pieces)
Kara bhoondi: 1 cup
Curry leaves: 15 leaves
Hing powder: 1 tsp
Red chilli powder: 1-1½ tsp
Turmeric powder: ½ tsp
Salt: as required
Oil: for frying

Preparation 

1. Take a broad mixing bowl add avalakki puri and sprinkle turmeric powder, red chilli powder, salt, hing powder over it.
2. Heat oil and fry peanuts, add it on the avalakki puri. 
3. In the same oil fry curry leaves and add on the avalakki puri. Mix it properly.
4. Now add ompudi and kara boondi to avalakki puri mixture. Mix all over again properly.
5. A tasty mixture is ready to serve. 
6. Can be stored in an air tight container for almost a month.

Notes

• If avalakki puri is not available you may use thick avalakki (which can be fried in the oil and then used) instead. It will make the mixture more oily though. 

                                   Avalakki puri    Puffed rice(regular puri)

• Even regular puri can be used instead of avalakki puri. However it needs to be consumed within few days as it tends to become soggy very soon. .
• In this receipe you may add fried gram dal (dalia), dry coconut pieces(fried), dry fruits like cashews, raisins, almonds. 
• Mixture as the name suggests, is just a mixing of ingredients of our choice. Even leftover pieces of Tengul,  ribbon pakoda,  chakli can be added. 

                            Mixture with Cornflakes, Chakli and Tengul

COCONUT ALMOND PEANUT COOKIES

Yields: 10 to 12 cookies 

Ingredients

Dry ingredients 
Wheat flour: ½ cup
Peanuts: 2 tbsp (coarsely ground)
Desiccated coconut: 2 tbsp
Almond powder: 2 tbsp
Baking powder: ¼ tsp
Powdered sugar: ¼ cup

Wet ingredients 
Ghee: ¼ cup
Curd: 1 tbsp

Garnishing 
Almond pieces: 1 tsp

Preparation 

• Take a big bowl and beat both ghee and curd together till fluffy.
• Add powdered sugar and mix. 
• Now add rest of the dry ingredients, mix and make a dough(if needed add one or two tsp of milk).
• Rest the dough for 10 minutes.
• Take a small ball and give a shape of cookie.
• Arrange the cookies in a baking tray.
• Now bake the cookies for 15 minutes in a pre heated microwave at 170°C.
• If needed reduce the temperature to 150°C and bake for 5 more minutes.
• Switch off the microwave and leave the cookies in it for 10 minutes. Remove once the cookies are completely cool.

Notes 

• All ingredients should be at room temperature.

KHARA BOONDI

Ingredients 

Kadlehittu/Besan: ½ cup
Salt: as required
Chilli powder: ¼ tsp
Hing powder: ¼ tsp
Curry leaves: 10 nos.
Cashewnut pieces: 1 tbsp
Oil: for frying

Preparation 

1. Take a mixing bowl add kadalehittu, salt, hing powder and chilli powder, mix.
2. Add water and make a thick pouring consistency batter (batter should not fall immediately, should fall one by one like a drop from the holes of the spatula).
3. Heat oil and turn to medium flame.
4. Take a spatula with holes and pour 2 tbsp(depending on the amount of oil kept for frying) of batter at a time by holding the spatula over the hot oil. 
5. After a minute turn the boondi and once it is fried into crispy and golden color, drain excess oil and remove it in a paper towel.
6. Fry the curry leaves and cashewnut pieces in the same oil.
7. Mix boondi, curry leaves and cashewnut pieces.
8. A tasty crunchy khara boondi is ready for munching. 

CHATPATA CHANA DAL

Ingredients 

Chana dal/kadlebelle: 1 cup
Baking soda: 1 tsp
Oil: for frying
Salt: as required
Asafoetida/hing: 1/2 tsp
Chilli powder: 1/2 to 3/4 tsp

Preparation

1. Soak chana dal by adding baking soda for 8 hours or overnight. 
2. Drain the water and dry on a cloth for an hour(in shade).
3. Heat oil and reduce the flame. 
4. In medium to low flame, fry the dal in batches.
5. Once the bubbles and the frying sound reduces, the dal is ready to be removed from the oil.
6. Remove the dal from the oil and transfer it to a paper towel.
7. Transfer the dal to a bowl and add salt, hing and chilli powder. 
8. Mix thoroughly and chatpata dal is ready to munch.

NAN KHATAI

Ingredients 

Kadale hittu/besan: ½ cup
Maida: ¼ cup
Chiroti rava: ⅓ cup
Baking powder: ¼ tsp
Cardamom powder: ¼ tsp
Butter: ½ cup (salted)
Powdered sugar: ⅓ cup+2 tbsp
Almond, cashew pieces: 1 tbsp (for garnishing)

Preparation 

1. Take a mixing bowl add powdered sugar, butter and mix well. 
2. Now add all the other ingredients and mix to make a smooth dough. 
3. Divide into small balls and a make a cookies shape.
4. Give impressions with a knife and garnish with almond and cashew pieces.
5. Arrange the nan khatai in nonstick plate by leaving 3 to 4 mm gap as the nan khatai will increase in size while baking.
6.  Bake in a pre heated oven at 190° for 15 minutes. 

INSTANT RAGI, WHEAT FLOUR DOSA

Yields: 5 nos 

Ingredients 

Wheat flour: ½ cup
Ragi flour: ¼ cup
Salt: as required
Hing powder: ¼ tsp
Curry leaves: 5-6 nos(chopped)
Jeera: ½ tsp
Red chilli powder: ½ tsp
Coriander leaves: 1 tbsp(chopped)
Water: as required
Oil: for roasting the dosa

Preparation

1. Take a mixing bowl and add all the ingredients.
2. Mix all the ingredients by adding water little by little.
3. Batter should be of pouring consistency(without lumps). No need to rest the batter.
4. Now heat a tawa and pour the batter in a circular motion (without touching the tawa by just pouring with the help of a ladle/spoon) to shape like a dosa.
5. After a couple of minutes or once dosa is cooked add 1 tsp of oil and flip over.
6. Cook for a minute or two and serve with Instant no cook tomato chutney.
7. It can even be had with Coconut chutney, Chutney powder, Dosa molaga pudi, Tomato chutney.

Notes

• Grated carrot, finely chopped onion and capsicum can be added for extra taste.

HEALTHY DRY FRUITS BAR

Yields: 6 nos

Ingredients 

Badam/almond: ½ cup
Kaju/cashew: ½ cup
Walnut: ¼ cup
Fresh dates: 10 nos
Oats: ¼ cup
Honey: 2 tbsp
Vanilla essence: 2-3 drops (optional)

Preparation

1. Coarse grind badam, cashew, walnut and add dates, grind just for mixing.
2. Dry roast oats slightly and transfer to a mixing bowl.
3. Transfer the ground ingredients to the mixing bowl. 
4. Add honey, vanilla essence, mix and make a ball.
5. Grease the chopping board or any plate and tap the ball flat.
6. Cut into a bar shape.
7. Pre heat microwave at 150° and bake for 8-10 minutes.
8. Cool and serve. Can be stored for a week at room temperature.

EGGLESS MULTIGRAIN BEETROOT CAKE

Ingredients 

Beetroot (finely grated): ½ cup
Multigrain flour: ½ cup
Cooking oil: ¼ cup
Powdered sugar: ¼ cup
Vanilla essence: ¼ tsp
Baking powder: 1 tsp
Baking soda: ½ tsp
Curd: 2 tsp
Milk: 3 tsp

Preparation 

1. Sieve multigrain flour, baking powder, baking soda and keep aside.
2. Take a mixing bowl add cooking oil, powdered sugar and mix.
3. Add vanilla essence, beetroot and mix.
4. Now add dry ingredients and mix it.
5. Add curd, mix. Now add milk and mix again.
6. Grease a baking tray with butter or line it with a butter paper and pour the cake batter.
7. Tap it lightly so that batter will spread evenly.
8. Pre heat microwave at 180° and  bake for 50 minutes.
9. Once done, remove form microwave and cool completely on a wire rack before cutting.
10. Should be consumed within 2 or 3 days.

Notes

• Grated carrot can be used instead of beetroot or mixture of both can also be used.
• Maida or wheat flour can be used instead of multigrain flour.
• All ingredients should be at room temperature.
• Baking time may vary from oven to oven.
• Use fresh ingredients for best results.

METHI GOBI PARATHA/CABBAGE FENUGREEK LEAVES CHAPATI

Yields: 6 nos

Ingredients 

Multigrain atta/flour: 2 cups
Methi leaves/fenugreek leaves: ½ cup(chopped)
Cabbage/gobi: ½ cup(chopped finely/grated)
Coriander leaves: ¼ cup(chopped)
Curry leaves: 10 leaves(chopped finely)
Ginger: ½ tsp
Sesame seeds: ½ tsp
Chilli powder: 1 tsp
Hing powder: ½ tsp
Salt: as required
Curd: 2 tbsp
Water: for binding the dough
Oil/ghee: for roasting

Preparation 

1. Take a mixing bowl, add all the ingredients except oil and mix it.
2. Now add water and bind into a soft dough. Consistency should be like a chapati dough.
3. Let the dough rest for 15 to 30 minutes. 
4. Knead again by applying little oil to your palms.
5. Take small balls and roll into a chapati, by dusting with dry flour.
6. Now roast the chapati on a hot tawa by adding little oil on both sides.
7. Serve hot with tomato chutney.

Note

• Instead of multigrain atta, whole wheat flour can be used.
• If you don't prefer curd, you can replace it with oil (1 tbsp). Curd or oil is mainly used for softness, when we use curd it gives a little tanginess. The same taste of tanginess can be achieved when using oil too, just add 1 tsp of lemon juice to the dough mix.
• Resting the dough and kneading again makes the chapatis more softer.

RAW TUVER/TOGARI KAALU/FRESH PIGEON PEAS KACHORI

Yields: 10-12 nos

Ingredients

For stuffing: 
Tuver seeds/togari kaalu/Fresh Pigeon peas (raw): 1 cup
Green chilli: 3 nos
Ginger(chopped): ½ tsp
Coriander leaves(chopped): ½ cup
Garam masala: ½ tsp
Salt: as required
Oil: 1 tsp

For outer layer:
Maida: 1 cup
Oil: 2 tbsp
Salt: as required
Water: for binding the dough

Oil: for deep frying

Preparation

1. Take mixing bowl for outer layer, add maida, oil, salt and mix. Add water little by little and knead into a soft dough, like a poori dough.
2. Cover and give it a rest for 30 minutes. Meanwhile prepare stuffing.
3. Coarse grind togari kaalu, green chill, ginger.
4. Take a pan, add oil, ground mixture, salt and cook 5-6 minutes or till cooked. Keep aside for cooling.
5. Take small portion of the maida dough and roll into poori. 
6. Fill it with about 1 tbsp of the stuffing and fold it into a shape of kachori.
7. Now heat oil in a pan. Once hot, lower the flame and deep fry the kachori till crispy and golden color.
8. Serve hot with green chutney and meethi chutney or even with tomato ketchup.

RAISINS COOKIES

Yields: 12 nos.

Ingredients

Butter: ½ cup
Icing sugar or powdered sugar: ½ cup
Maida/all purpose flour: 1 cup
Black raisins: 2 tbsp
Badam pieces: for decoration(1 tbsp)

Preparation

1. Take a mixing bowl, add butter, icing sugar and mix well.
2. Now add maida, black raisins, mix and bind it into a dough.
3. Take small portions and shape into cookies.
4. Decorate the cookies with almond pieces.
5. Preheat microwave at 180° and bake for 20 minutes.
6. Remove from the microwave and leave it on rack till cookies cool completely.

Notes

• Black raisins tastes best and is preferred, however even normal raisins can be used instead. 

HEALTHY OATS DHOKLA

Yields: 25 pieces (approximately 1.5"cube) 

Ingredients 

Instant oats: ½ cup
Rava(medium)/semolina/suji: ½ cup
Curd: 4 tbsp
Idli rava: ½ cup
Green chilli: 2 nos(chopped)
Ginger: 1 tsp(chopped)
Salt: as required
Coriander leaves: ½ cup(chopped)
Hing powder: ½ tsp
Jeera/cumin seeds: 1 tsp
Turmeric powder: ½ tsp
Fruit salt/baking soda: 1 tsp
Oil: 4 tbsp
Mustard seeds: 1 tsp
Red chilli powder: 1 tsp
Curry leaves: 10 leaves
Water: as required

Preparation 

1. Take a pan and dry roast oats till it slightly changes colour.
2. Take a mixing bowl, add roasted oats, rava, 2 tbsp of curd, mix and give it a rest for 10 minutes. If its dry then add 1 or 2 tbsp of water.
3. Meanwhile take a broad vessel/pressure pan with water. Keep a smaller vessel in it with water such that a 2" deep steel greased plate can rest over it. Cover the greased plate with a bigger plate. Switch on the stove so that the greased plate will be hot by the time other ingredients are mixed(preheating). (Do not use gasket and whistle weight if pressure pan is used). If water starts boiling reduce the flame, don't switch it off.
4. After 10 minutes of resting add idli rava, green chilli, ginger, coriander leaves, jeera, hing powder, turmeric powder, salt,  remaining 2 tbsp of curd and mix. 
5. If required add 1 or 2 tbsp of water. Batter should be of pouring consistency (Idli batter consistency).
6. Now add fruit salt/baking powder, mix and pour in the hot plate.
7. Cook for 20 minutes in medium to high flame. Check by using a knife, if it comes out clean then it's cooked. If not cooked keep for 5 more minutes.
8. After dhokla cools a little, cut into pieces and keep aside.
9. Now time to prepare tempering. Add oil to a wide pan, once heated add mustard seeds, after mustard seeds crackles add curry leaves, red chilli powder and mix.
10. Switch off the stove, add cut dhokla and mix in such a way that tempering gets evenly coated on dhokla. 

MULTIGRAIN METHI COINS

Yields: 30-35 coins(old 1 rupee coin sized)

Ingredients 

Multigrain atta/flour: ½ cup
Maida/all purpose flour: ½ cup
Methi/fenugreek leaves(chopped): ½ cup
Coriander leaves(chopped): ½ cup
Curry leaves(chopped): 10 leaves
Green chilli(chopped finely): 2 nos (or as required)
Ginger: ½ tsp(chopped)
Salt: as required
Ghee/oil: 2 tbsp(for binding the flour)
Water: as required
Oil: for frying

Preparation

1. Take a mixing bowl, add multigrain atta, maida, methi leaves, coriander leaves, curry leaves, green chilli, ginger, salt and mix it.
2. Add 2 tbsp of ghee/oil and mix properly. Now add water and bind into a soft dough(consistency should be like chapati dough).
3. Let the dough rest for 10 minutes.
4. Take ball sized dough and roll into chapati. Prick the chapati with a fork or a knife.
5. Take a cookie cutter or any bottle cap and cut the chapati into coin or any shape of your choice.
6. Now heat oil and fry the coins in medium to low flame till it is crispy and golden color.
7. A very tasty snack, ready to munch at any time of the day. 

Notes

• To reduce the bitterness of methi leaves, while washing squeeze the leaves well in the water and then drain it. This process will also help in removing the fine mud struck to the leaves.
• Instead of multigrain, wheat flour can also be used. 

 

RAVA PAKODA/SUJI PAKODA/SEMOLINA PAKODA

Yields: 15 nos 

Ingredients 

Rava (medium)/suji/semolina: 1 cup
Capsicum: ¼ cup (chopped finely)
Cabbage: ¼ cup (chopped finely)
Curry leaves: 10 nos (chopped)
Coriander leaves: ¼ cup (chopped)
Ginger: ½ tsp (chopped)
Green chilli: 2 nos
Red chilli powder: ½ tsp or as required
Hing powder: ½ tsp
Salt: as required
Baking soda: ¼ tsp
Oil: for frying
Water: for binding the dough

Preparation 

1. Take a wide bowl, add rava, capsicum, cabbage, curry leaves, coriander leaves, ginger, green chilli, red chilli powder, hing, salt and mix all.
2. Add baking soda on the mixed ingredients and a tsp of hot oil over it.
3. Mix properly, add water and bind into a dough(consistency should be like a chapati dough).
4. Make small balls and fry in a medium flame.
5. Once golden colour and crispy, drain oil and remove on a paper towel.
6. Serve hot with coconut chutney, tomato chutney or ketchup.

Notes

• Finely chopped onion and grated carrot can be added. It makes the pakoda even more tasty.

CORNFLAKES MIXTURE / MAKAI CHIVDA

Yield: 3-4 cups

Ingredients 


Raw Cornflakes: 1 cup  (to be fried)
Peanuts: ¼ cup
Avalakki puri: 1 cup  (store bought)
Curry leaves: 10 nos
Hing power: ½ tsp
Salt: as required
Red chilli powder: ¾-1 tsp
Oil: for frying


Preparation

1. Take a mixing bowl add avalakki puri and sprinkle salt, red chilli powder, hing all over it(add amount of spices required for avalakki puri).
2. Heat oil and fry cornflakes in batches, after every batch drain oil and add it to the bowl with avalakki puri. Cornflakes when fried, more than doubles in size.
3. Now sprinkle salt, red chilli powder, hing required for the cornflakes and mix.
4. Fry peanuts, curry leaves and add it to the mixture.
5. Mix all properly, cool and store in a air tight container.

Notes:

• The Avalakki puri used in the recipe is not the same as puffed rice/regular puri. While puffed rice is made of rice, Avalakki puri is made of flattened rice. A single puffed rice when pressed gets powdered easily than avalakki puri. Avalakki puri may not be easily and readily available in all markets. If unavailable you can skip the ingredient and make cornflakes mixture even without using it.

 Avalakki puri              Puffed rice(regular puri)

• I have used Avalakki puri in this recipe because it can absorb the oil from the fried cornflakes making the mixture a little lighter.
• Mixture recipes, as the name suggests is just a mix of many ingredients, often crunchy and does not necessarily follow a strict recipe. You can customize mixture recipes based on your liking and the ingredients available on hand. Similarly cornflakes mixture can be customized to your liking but the most popular addition is to include dry fruits like cashews, raisins, almonds.  

CASHEW VANILLA COOKIES

Yields: 18-20 cookies

Ingredients:

Maida: 1 cup
Icing sugar: 1/4 cup
Vanilla custard powder: 1/2 cup
Salt: a pinch
Butter: 100 gms
Cashewnut pieces: 1 tbspn(for garnishing)

Preparation:

1. Take a bowl, add maida, icing sugar, vanilla custard powder, salt and butter.
2. Keep mixing, butter will melt with icing sugar and make a soft dough.
3. Make balls and roll into thick chappati. 
4. Shape it into cookies and garnish with cashewnut pieces
5. Place the cookies in a non-stick baking tray. 
6. Pre-heat microwave at 200° and bake for 10 minutes. Lower the temperature to 180° and bake for 10 more minutes.
7. Once done leave it  in microwave for 10 minutes.

CAPSICUM PAKODA

Yields: 15 nos 

Ingredients 

Capsicum: 1 no (big, chopped finely)
Besan/Kadalehittu: ½ cup
Rice flour/akki hittu: 2 tbsp
Salt: as required
Red chilli powder: ½ tsp
Hing: ½ tsp
Curry leaves: 5 nos (chopped)
Coriander leaves: 2 tbsp (chopped)
Baking soda: a pinch
Oil: for frying


Preparation

1. Take a mixing bowl add kadalehittu, akki hittu, capsicum, chilli powder, salt, hing, curry leaves, coriander leaves and mix well.
2. Add a pinch of baking soda and a tsp of hot oil over it. Mix it properly.
3. Add water (approximately 2 tbsp or just enough to hold the dough together) and knead into a thick dough.
4. Heat oil and add small portions of the mixture (irregular shape) to the oil.
5. Fry in medium flame. Remove once it is crispy and golden color. 
6. A very tasty evening snack is ready to be enjoyed. 
7. Can be had as it is or with tomato chutney, tomato sauce, coconut chutney. 

AKKI ROTI/RICE FLOUR ROTI

Yields: 4 nos (5"diameter)

Ingredients 

Rice flour: ¾ cup
Cooked rice: ½ cup
Green chilli: 1 no  (chopped finely)
Curry leaves: 6 nos (chopped)
Cumin seeds/ jeera: ¼ tsp
Coriander leaves: 2 tbsp (chopped)
Carrot: 2 tbsp(grated)
Fresh grated coconut: 2 tbsp
Salt: as required
Oil: 1 tbsp
Butter paper

Preparation 

1. Take a mixing bowl add cooked rice and mash it properly.
2. Add rice flour, green chilli, curry leaves, cumin seeds, coriander leaves, carrot, fresh grated coconut, salt to the cooked rice and mix it. 
3. Sprinkle warm water and knead into a soft dough (may require 2 tbsp of water).
4. Give it a rest for 15 minutes.
5. Take the dough of tennis ball size and tap it into shape of chapati on a butter paper.
6. Transfer it to a hot tawa and cook on a low flame by adding oil on both the sides. Cook till lightly golden color.
7. Akki roti is served best with coconut chutney.

Notes

      Chopped onions, chopped capsicum can be added for making it more tastier.

KALLE SUNDAL

Ingredients

Brown Kalle/Kala chana: 1 cup(soaked overnight)
Salt: as required
Turmeric powder: 1/4 tsp
Water: as required
Oil: 1 tsp
Mustard seeds: 1/4 tsp
Green chilli: 2 nos(cut into pieces)
Ginger: 1 tsp(chopped)
Curry leaves: 5-6 leaves
Hing powder: 1/4 tsp
Fresh grated coconut: 2 tbsp
Coriander leaves: 1 tbsp (chopped)


Preparation

1. Pressure cook kalle by adding salt, turmeric powder and water(kalle should be fully immersed in water). Once done drain water and keep aside.
2. Make tempering by adding oil, mustard seeds to a pan. After mustard seeds splutters, add green chilli, ginger and saute for a minute. Add curry leaves, hing powder and mix.
3. Now add cooked kalle to the tempering, mix it and cook for couple of minutes(till water evaporates fully).
4. Switch off stove and add lemon juice.
5. Garnish with fresh coconut and coriander leaves.
6. A healthy evening snack is ready to serve.

OMPUDI/SEV

Ingredients 

Kadlehittu/Besan: 2 cups
Akki hittu/rice flour: ¼ cup
Omaha/ajvain powder: 1½ tbsp
Salt: as required
Hing: ½ tsp
Butter: 2 tbsp
Water: for binding dough
Oil: for frying

Preparation 

1. Take a mixing bowl, add kadale hittu, Akki hittu, omaha powder, salt, hing, butter and mix properly.
2. Add water and knead into a soft dough. Consistency should be soft enough to come out of the ompudi machine(softer than chapati dough).
3. Heat oil(don't over heat) and put the dough into the ompudi machine. Now directly press into the oil.
4. Flame should be medium. Flip over the ompudi, fry till golden color, drain oil and remove.
5. Cool and store in an air tight container.

Notes

1. Fry in low to medium  flame. 
2. It gets cooked fast so after flip over do not keep for long.