Tofu Paratha

Ingredients:

Firm Tofu - 1packet
Frozen Peas - 1 cup
Chilli ginger paste - 1 tsp/to taste,/1 tsp chilli powder
1-2  tsp of Garam Masala
2-3 tsps of grated gruyer cheese,
1 tsp kasoori Methi
Salt to taste,
1 chopped onion,
1tsp - Lemon Juice.

 Dough
 wheat flour - 2 cups,
salt to taste
water for making the dough
oil for roasting paratas.



1.Steps.
In a bowl add all the ingredients for the dough and mix well like chapati dough.
Let it sit for at least 15 minutes.

For the Stuffing

2. In a hot pan add 2 tsp of oil and fry onions until translucent,
add chilli ginger paste and fry for 2-3 minutes
 add crumbled tofu,and mix well.
Add peas and fry for 2-3 minutes.
Add salt to taste.
Add Garam Masala. Mix well.
Add Kasoori Methi, lemon juice. Mix well.
Add gruyere cheese and mix well.
Switch of the stove and let it cool.
Make equal balls out of them.
I got 10 balls.
Option: you can even add 1 boiled potato to the mixture.

Dough:
Make equal balls of the dough mixture.
You should get 10 to stuff the 10 tofu balls.
Slightly  roll each ball to 2-3 inches wide, now stuff the tofu mixture in the rolled dough, make it like a cup and slowly close and make it like a ball and now roll it like parathas.
Roll all of the dough and fill the tofu balls and make them into parathas and roast each of the parathas
with a few drops of oil on each side.
eat it with spicy veges or pickles or chutney powder.
It is very tasty.

Chutney Powder.

Chutney pudi

Ingredients

·         1cups (50 grms ) Chana dal / Bengal gram / Kadale bele

·         1 Cup (50 grms) Urad dal / Black gram / Uddina bele

·         8-10 - Red chillies (dry) or (Byadagi chillies)to taste

·         1/2 Cup Curry leaves / Kari Baavu soppu

·         1 Cup Dry Grated Coconut / Dessicated / Kobri

·         Tamarind Paste 2-3 small piecces  or half tsp of Tamcon

·         1/2 tsp Asafoetida / Hing / Ingu

·         Jaggery / Bella to taste    

·         Oil - 2 tbspn

·         Mustard seeds - 1/2 tsp

·         Coriander leaves 1 cup washed and cut.(dried in shade remains green).
      salt to taste.

Method

·         Heat wok / pan roast bengal gram & black gram and also tamarind till light golden color.

          In the same wok add a spoon of oil and add hing and roast chillies on low flame & keep aside

·         Wash the curry leaves and dry fry for few minutes & keep aside

·         Fry coconut for few seconds on low flame

·         Mix all with salt (to taste) and jaggery or tsp of sugar, make a nice powder using mixer / blender and keep aside

·         Heat oil in a small pan add mustard seeds and hing allow to splutter then add the powdered mixture, mix well

      Mix well in the oil & remove from the flame, cool it .

Serve with hot rice and ghee.

you can spread ghee on chappaties and sprinkle the chutney powder, roll them and eat.

You can take it for lunch.

Thenga Pudi.

Thenga Podi/pudi

Ingredients

Grated/dessicated coconut  1 cup.

Urad dal  2 tablespoons.

Channa dal  2 table spoons.

Red chillies  3-4 nos.

Hing   1 small piece.

Oil  2 teaspoons.

Tamarind  2 inches. 

Salt to taste.

Method

In a pan  add a tsp of oil,fry red chillies and hing on a medium flame, remove and  dry roast  the dals. Stir continously until golden brown. Add the coconut and fry on a low flame for 2 minutes in a low flame. Put off the flame.

Add salt and tamarind and grind to a powder when cool. Store in an airtight container. Stays fresh for 2-3 weeks in the fridge. 

Serve mixed with rice or as a side dish.

Karivapale Powder/Curryleaves powder.

Ingredients required:

Curry Leaves - 2 bunches(washed and dried)
Urad Dhal - half cup
Coriander seeds - half cup
Chanadhal -1 tbsp
Cumin - 1 tsp
10 dry red chillies
small piece of tamarind
1 tsp of Oil
Salt to taste

Method:
Roast all the ingredients with 1 tsp of oil.Add the curry leaves and roast until dry and crunchy
add tamarind'and  salt to taste, roast for 2-3 mins.
Allow it to cool.
Powder it in the mixer.
It is very delicious to eat with hot rice and ghee.

Rawa Kesa/sajjige(Microwave)

Ingredients Needed:

1 Cup - Roasted Rawa
1 Cup - Sugar
2-3 tbs - Ghee
1 pinch -Saffron or food colour
1.5 cups boiling water.
Pinch of cardamom powder
2 spoons-Fried cashews and raisins for garnish

Method:

Mix all the ingredients in a microwave safe big bowl with lid.( except Cashews and Raisins)
Microwave high for 2 mins, take it out mix well.
Microwave again for 2.3 mins.
Add Cardamom powder and the garnishing ingredients and mix well.
Close the lid and allow it to sit for 5 mins.
Serve the delicious and easy to make Sajjige or Kesari made in minutes.