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Ingredients: Rawa 1/2 cup Maida 1/2 cup Rice flour 1 cup Jeera 1tbsp Peppercorns 3/4tbsp (optional) Chopped coriander 1/4 cup finely chopped chillies 2tbsp Sour buttermilk (as per need) Oil (To drizzle) Ghee (To drizzle) Method: Mix the rice flour, maida and rava in Buttermilk and salt to it. Now add chopped coriander, green chillies, jeera, peppercorns to the batter. Make sure that the batter is watery and flowing else add water to it & stir. keep aside for 20-30 mins Heat the tawa (the tawa should be very hot while u are pouring the batter) and take one ladle full of batter and spread on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa. Drizzle ½ tsp of oil and ¼ tsp of ghee on the sides. When it becomes golden brown turn it over. Note: - can add finely chopped onions as topping before turning. - Make sure the batter is very thin(thinner than the dosa batter). If the b...

Ingredients: Dosakai/cucumber – 1lb (approx 450g) Asafoetida (Hing) – 1/4 tsp Mustard Seed Powder (Rai Powder)- 1 tbsp Turmeric Powder (Haldi) – 1/4 tsp Coriander Powder (Dhaniya Powder)- 2 tbsp Red Chili Powder – 2 tbsp or to taste Fenugreek Seeds (Methi Seeds) – 1/4 tsp (powdered) Salt – 1 tbsp or to taste Sesame Oil (Gingily Oil) – 1/4 cup Dry mango powder (Aamchur powder) – 1/4 tsp OR Lemon Juice – 1 tbsp Method: Wash the Dosakai, wipe off & Cut into bite-size pieces after removing the seeds in centre. Make sure that there is less moisture. Using a Mortar and Pestle, powder the Fenugreek Seeds. Add in all the spices: Asafoetida, Mustard Seeds Powder, Coriander Powder, Red Chili Powder, Turmeric Powder, Fenugreek Powder, Salt and Aamchur powder (Or Lemon Juice). Mix well, add in the Oil and mix again. Cover and keep on the counter overnight. Stir periodically. transfer to a bottle and store Can be stored for 2-3 weeks under refrigeration. This goes great...

Ingredients: Whole wheat flour -2 cups Chilli powder (as req) Garam masala powder -1/2 tsp Hing -a pinch Salt to taste Turmeric powder -1/4 tsp Coriander powder -1 tsp 1 tsp oil (to fry) Spinach chopped-1 bunch Jeera -1 tsp water to make dough Method Mix the dry ingredients and set aside. Heat 1 tsp of oil in a pan. Add jeera. When it crackles, add chopped spinach. Fry well till spinach shrinks and loses its raw smell(about 5 minutes). Add it to the dry ingredients and mix well. Once Spinach releases water add it to the flour. Add water accordingly and make a soft dough. Add a tsp of oil to the dough and knead well. Set aside for 10 minutes. & Prepare rotis the usual way. Enjoy hot with Raita or Plain Curd!!!!!

Ingredients: Rava / Semolina - 1 cup Sugar - 1 cup Ghee - 25 gms Milk - 25 ml Cardamom powder - a pinch Cashew nuts - 10 whole nuts Raisins - 10 nos Grated fresh coconut - 25 gms Method: Heat 2 tsp of ghee in a kadai. Once the ghee is hot enough, simmer the flame and roast cashew nuts and raisins. Once the raisins balloon up, remove. Then roast the grated coconut. Remove once done. Keep all these aside. Add the remaining ghee and roast the Rava till its well roasted and aroma starts coming out. In a bowl, take all the roasted Rava, Nuts, Coconut and add the Cardamom powder. Then add the sugar. Mix well. Then slowly add the warm milk into the bowl. Check if you are able to gather as balls. When you find that milk added is enough to get you laddos, transfer it back to the kadai and cook in sim for 2 mins. Mix well and then cover it and let it rest for 2 mins. Then immediately make balls or laddoos...