Ingredients:
Al purpose flour: 2 1/2 cup
Yeast: 1/2 tbsp
Sugar: 1 tbsp
Salt: to taste
Sausage: 10 nos
Olive oil: 1 tbsp
Beaten egg white: 1 no
Milk: 1/2-3/4 cup
Seasme seed: for topping
Method:
Combine al purpose flour, yeast, salt and sugar. Pour milk to the flour and knead well till the dough turns soft. Add the olive oil and knead again for five minutes. Cover the dough with wet cloth or kling wrap and allow to ferment for 2 hours. Knead and divide the dough into 08-10 rounds. Roll each dough into thinner and longer strips with your hands. Wrap the dough over the sausage. Simply press the two ends. Preheat the oven to 180 degree c. Place all the rolls on a greased baking tray. Brush egg white on each rolls and sprinkle seasme seed on top. Bake for 10-12 minutes or till golden brown. Serve hot.
Ingredients:
Apple chopped: 1cup
Banana chopped: 1cup
Oats : 3 tbsp
Milk: 2 cup
Honey: 2-3 tbsp
Cold water: 1/4 cup
Method:
Cook oats with 1/2 cup milk and set aside. Boil milk and allow it to cool. In a blender, blend all the ingredients until smooth. Serve immediately.
Ingredients:
Al purpose flour/ Maida: 2 cups
Semolina: 2-3 tbsp
Salt: to taste
Oil: for deep frying
Water(kneading)
Method:
Mix al purpose flour, semolina and salt . Pour the required water to the flour and knead well till the dough turns soft. Add little oil and knead again for another 2-3 minutes. Cover the dough with kling foil or wet cloth, keep aside the dough for 1/2 to 1 hrs. Divide the dough into small lemon size balls and roll it into small circle shape. Heat oil in a pan, fry both sides till light brown color. Serve with potato bhaji..
Potato Bhaji
Ingredients:
Potato: 3 medium
Onion chopped: 1 big
Green chilli: 2-3 nos
Garlic: 1 tsp
Ginger: 11/2 tsp
Cumin seeds: 1/2 tsp
Red chilli flakes: 1-2 nos
Mustrad seeds: 1 tsp
Turmeric powder: 1/2 tsp
Salt: to taste
Oil:
Coariander leaves chopped: 2 tbsp
Method:
Clean and cut the potato into small cubes. Pressure cook potato with little water, onion, green chilli, garlic, ginger, turmeric powder and salt till it turns soft. Heat oil in a pan, splutter mustard seeds and cumin seeds. Add redchilli flakes, saute for a minute. Add the cooked potato, stir well cover and cook for 5 minutes. Remove from fire when the gravy turns thick. Add coriander leaves. Serve with puris..
Ingredients:
Ginger thinly sliced: 1 cup
Coconut thinly sliced: 3/4 cup
Small onion chopped: 3/4 cup
Tamarind: small lemon size
Jagerry: 2 tbsp
Red chilli powder: 2 tbsp
Turmeric powder: 1 tsp
Feenugreek powder: 1 tsp
Asafoetida powder: 1 1/2 tsp
Salt: to taste
Oil: 3 tbsp
Water: 1 cup
Method:
Heat oil in a pan, Fry ginger, coconut slices and small onion seperately till golden color and grind the fried ingredients coarsely, set aside. Add the tamarind to the water and squeeze the pulp, strain it and keep aside. Heat oil in a pan, add fenugreek powder, turmeric powder, salt, red chilli powder and asofetida powder to this, saute well. Add the ground paste, then add tamarind pulp and jagerry, stir continously until the curry turns thick. Remove from fire. Serve with rice.
