Rava Dosa

Ingredients:

Rava                               : 1 1/2 cup
Urad dal                          : 3/4 cup
Sour curds                      : 1 1/2 tbsp
Onion                              : 1 (finely chopped)
Green chillies                  : 2-3
Salt                                  : to taste

Preparation

• Soak urad dal overnight and then grind to a paste.
• Mix rava, salt, curd & urad dal paste and little water to make a thin batter.
• Leave for 6 hours or overnight.
• Mix chillies and onions to the thin batter.
• Heat tava with little batter. Spread the butter on the tava to make a dosa pattern.
• Cook on both sides if desired. Make all dosa in the same way.
• Serve hot with chutney.

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Stuffed Omelette

Ingredients:

Eggs                                                                            : 2

Mushrooms, Green peppers or cooked vegetables        : 4-5 tbsp

Onion                                                                          : 1 (finely chopped)
Dash of grated cheese
Dash of pepper
Salt to taste

Preparation

• Preheat frypan on medium heat for 2 1/2 minutes.
• With the fingers, sprinkle a few drops of water on the pan. When they dance in little beads, pan is properly preheated.
• Break egg into a bowl and whip briskly with a fork.
• Add other ingredients, stir quickly and pour into preheated pan. Tilt the pan, if necessary, to distribute the omelette evenly.
• Then heat to low and cook about 1 1/2 minutes or until the bottom of omelette is form and lightly browned.
• Turn omelette over and cook 1 to 1 1/2 minutes. Slip omelette out of pan into a plate.

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Paneer Paratha

Ingredients:

 

For the stuffing:

Paneer                                : 250 mg (finely chopped)
Onion                                  : 1 chopped
Corriander leaves               : 1 tbsp (finely chopped)
Chillies                                : 1 tsp

For the dough:

Whole wheat flour               : 3 teacups
Ghee                                    : 2 tbsp
Salt                                      : 1/2 tsp

Preparation

• Make the stuffing by mixing the paneer, onion, corriander leaves, chillies. Add salt to taste.
• Sieve the flour with the salt. Mix ghee to flour.
• Add water to make a dough and make into 8 – 10 small portions.
• Take a small portion and roll out into a thin round chapatti.
• Smear a little ghee in the chapatti and spread the paneer mixture.
• Fold the side to form a rectangle. Press sides lightly.
• On a tava smear ghee lightly. Place the paratha and fry both sides till brown patches appear.
• Repeat with rest of the dough. Serve hot.

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