Chappathi rolls

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Ingredients
For chappathi
Wheat flour: 1 cup
Oil: 2 tsp
Salt: 1/2 tsp
Sugar: 1/2 tsp
Water: 1/2 cup(Approx)


For stuffing
Potato: 3 medium sized
Carrot: 1 big
Onion: 1 small sized
Tomato: 1 small sized
Peas: 1/4 cup
Lime juice: 1/2 tsp
Salt: to taste
Chopped coriander leaves: 1 tablespoon
Coriander powder: 1/2 tsp
Chilli powder: 1/2 tsp
Oil: 2 tsp
Cumin seeds: 1/2 tsp
Curry leaves: a sprig


Procedure:
Step1:
Make the chappathi dough with warm water and divide into 6 rolls. Make the chappathis


Step2:
Heat 2 tsp of oil and add cumin seeds. Once it starts spluttering add curry leaves and onion and saute until onion is cooked

Step3:
Add chopped carrot and tomato and saute for couple of minutes. Cover the pan and cook for 5 minutes

Step4:
Now add chopped potato and sprinkle 1 of water and cover and cook until all the vegetables are cooked

Step5:
Add frozen peas and cook for a couple of minutes. Now add chilli powder, salt and coriander powder and fry for a couple of minutes


Step6:
Add lemon juice and mix well and garnish with coriander leaves

Step7:
Divide this stuffing into six and place on top of chappathi. Roll the chappathis tightly


Note:
This is ideal for lunch box. The individual roll can be wrapped in aluminium foil
Other vegetables like beetroot can also be added
The chappathis remain soft for a long time as they are stuffed with the curry

Mango dhal

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Ingredients:
Mango: 1 small sized
Toor dhal: 3/4 cup
Turmeric powder: 1/4 tsp
Chilli powder: 1/2 tsp
Asafoetida: a pinch
Salt: to taste
Shallots(small onions): 2
Cumin seeds: 1/2 tsp
Oil: 1 tsp
Mustard seeds: 1/2 tsp
Curry leaves:a sprig


Procedure:
Step1:
Cut the mango into small cubes

Step2:
Take toor dhal, mango,chilli powder, turmeric powder, hing,cumin seeds, onion in a pressure cooker
Add 3 cups of water

Step3:
Cook for 3 whistles


Step4:
Once the pressure is released, open the lid, add salt and mix well

Step5:
Heat oil in a pan and add mustard seeds.Once it starts spluttering add curry leaves and add it to the cooked dhal

Recipe Source: Mahanandi

Mango Halwa

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This is a delicious halwa that is very easy to make.Anyone who loves mango will surely like this.

I followed similar procedure as that of banana halwa. This one was more softer and delicious. It will literally melt in the mouth!

Ingredients
Kesar mango pulp:  3 cups
Sugar: 1/4 cup
Ghee:  5 tablespoons
Cardamom powder: a pinch (optional)


The above measurement serves 9 pieces


Procedure:
Step1:
Heat 2 tablespoon of ghee and add the kesar mango pulp and sugar

Step2:
Simmer for around 30 minutes stirring once every 10 minutes

Step3:
Add the remaining ghee little by little and simmer for another 20- 30 minutes until the whole mixture changes color and becomes glossy
Note: There is no food color added. The color should change by itself to dark

Step4:
Switch off the flame and pour the halwa into a greased plate


Step5:
Allow it to set for 2 hrs and then cut it into desired shapes


Notes:
I have used Kesar mango pulp. If using fresh mango puree it in a blender
Cashews fried in ghee can be used for garnishing
The whole mixture will become frothy and shiny once it is done. Do not cook more than that.Otherwise the halwa might turn out hard
This halwa takes some time to set. Allow 1 or 2 hrs

Tomato Pulav

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Ingredients
Basmati Rice: 1 cup
Tomato puree: 1 cup (Blanch 3 tomatoes in hot water and grind it)
Onions: 1 small sized
Green chillies: 2
Ginger: a small piece
Coriander leaves: 3 tablespoon
Frozen peas : 1/4 cup (optional)
Salt: 1.5 - 2 tsp
Cashewnuts: 1 tablespoon
Chilli powder: 1/2 tsp
Bay leaf: 1
Cinnamon: 1 small piece
Cloves: 2
Cardomom: 2
Lemon juice: 1/2 tsp(optional)
Oil: 3 tablespoon


Procedure:
Step1:
Wash and soak the rice for 1 hr


Step2:
Grind Coriander and ginger together and keep at aside
Grind the cashewnut to a fine paste separately and keep it aside


Step3:
Heat oil in a pan and fry the onions until translucent.Add bay leaf, cinnamom as well

Step4:
Add tomato puree and cook for a couple of minutes. Add chilli powder, salt, ginger coriander paste,cashew nut paste and cook for another 5 minutes. 

Step5:
Add frozen peas and cook for a couple of minutes


Step6:
Add the rice and cook for 15 minutes

Step7:
Add lemon juice to the cooked rice and mix well and garnish with coriander leaves

Note:
I used 2 cups of water for cooking the rice.
After adding the rice, I transferred everything to the rice cooker and cooked

Alternatively this can also be cooked by closing the lid of the pan

Vella dosai

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A versatile dosa that can be had either as breakfast or evening snack.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4 medium sized dosa

Ingredients

Wheat flour	1/2 cup
Rice flour	2 tablespoons
Grated jaggery	1/4 cup
Cardomom powder	1 tsp
Grated coconut (optional)	2 tsp
Ghee/Oil	as required

Procedure:
Step1:
Add 1/4 cup of water to the grated jaggery and melt it in a pan.
No need to check for any consistency.Once the jaggery is melted completely switch off the flame

Step2:
Once cooled add wheat flour, cardomom powder and mix well. Add required amount of water and mix to dosa batter consistency. I added approximately 3/4 cup of water.


Step3:
Heat a tawa and pour a laddle of batter and spread well. Add required amount of ghee/oil on the sides

Step4:
Once it is cooked, flip the dosa and cook on both sides


Notes:

1. Slightly fried grated coconut can also be added to the batter
2. This dosa is trypically served with butter.But can be had as such as well

Pal payasam -Pressure cooker method

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Ingredients:
Milk:  4 cups
Basmati Rice: 1/4 cup
Sugar: 1/2 cup
Cardomom powder: a pinch
Cashewnuts: 1 tablespoon
Raisins: 1 tablespoon
Ghee: 1 tsp


Procedure:
Step1:
Wash the basmati rice and keep it aside


Step2:
Boil 2 cups of milk in a pressure cooker.Once the milk comes to a boil add the washed rice.
Close the cooker with the weights on and cook in a very low flame for 20 minutes (on gas mark 2)

Step3:
Switch off the flame after 20 minutes. Once the steam has come out of the cooker open it.The milk would have turned pink by now.Add the sugar and mix well. Add the remaining milk as well and bring it to a boil

Step4:
Close the cooker again with weights on cook for another 20 minutes in low flame

Step5:
Open the cooker after 10 minutes and add cardamom powder.


Step6:
Fry the cashews in little ghee and add it to the payasam


Note:
Basmati rice gives a nice flavour and taste.Raw rice can also be used
I used a 3 liter cooker for the above measurement