Naan Without Yeast

Prep Time: 3 Hr    |  Cook time: 15 mins    |  Makes: 6 

Ingredients

1. Maida/All pupose flour - 2 cups
2. Fresh thick curds - 1/2 cup
3. Milk,warm - 1/2 cup
4. Sugar - 1/2 tsp
5. Salt - 1 tsp
6. Baking powder - 3/4 tsp
7. Cooking soda - 3/4 tsp
8. Melted Ghee/Butter - 4 tsps

Method

1. Sieve maida with baking powder and cooking soda for 3 times.( to ensure even mixing) take the sieved flour in a bowl and make a dent in the centre. Pour milk,curd,salt,sugar in that dent.
2. Mix well after a minute,gather the flour with your finger tips and don't knead hard.Keep aside covered for 2-3 hours. (U can keep upto 7-8 hours)Knead the dough softly at the time of making and make even sized balls.The size should be larger than our chapatti making ball.
3. Dust the rolling platform generously with maida and roll it and pull one edge to make a tear shape.( I could not get that shape this time properly I don't know) Apply water on top of naan and turn over it to the hot tawa so that the water applied part sticks to the pan.
4. Cook covered in medium flame and after a minute if u open,u could see it has puffed up.Now turn the pan upside down and cook the otherside on direct flame till the other side becomes light golden in colour.If u r not comfortable in this u can simply take and put the nan in direct flame as u do for roties ,otherwise also u can turn over it in tawa itself and cook.Its your choice.But cooking in direct flame sure gives a good finish to the naan. Apply butter/ghee over both sides and serve hot.! I served with aloo gobi AngelIt is coming very very soft and please do try it and tell me how it came!!!

Sajjige Vade

Serves: 40 pcs.

Ingredients

1.       2 cup semolina

2.       ¾ cup curd

3.       1 tbsp grated coconut

4.       1 inch ginger

5.       1 tbsp curry leaves

6.       6-7 green chilies

7.       ¼ tsp asafoetida

8.      salt to taste

Instructions

1. Finely chop green chili and ginger.
2. In a mixing bowl combine all the ingredients. The amount of curd is decided to form smooth dough in order to form small discs of it.
3. Keep aside the dough for 5 minutes.
4. Take the dough and make small 5 cm diameter sized balls. Banana leaf or plastic sheet can be used to make small patties.
5. Heat oil in a heavy bottomed pan for deep frying vadas. After the oil gets heated add the patties carefully and fry until both the sides are little brownish. Remove vadas from oil once the sizzling sound stops and place them on kitchen tissues.

Notes

1. The dough should not be too watery as it would lead to oily crispies.
2. If you find it very sticky at the end, wet your hands with oil or water and then flatten it
3. Onion can be used as an ingredient too. But onions tend to make the krispies soft. So I do not usually prefer onions.
4. The green chili, ginger and curry leaves can be mixed ground into fine paste with coconut if found difficult to flatten the balls. But the taste enhances if added chopped.

Instant Bread Medu Vada

Prep Time: 10 mins

Cook Time: 10 mins

Serves: 5

Ingredients

1.       6 bread slices

2.       ¾ cup curd/yogurt

3.       ¼ cup suji / Bombay Rava / semolina

4.       ½ cup rice flour

5.       ½ onion finely chopped

6.       small piece ginger finely chopped

7.       2 tbsp coriander leaves chopped

8.      4 - 5 curry leaves

9.       2 medium finely chopped green chilies

10.   ½ tsp cumin

11.    salt to taste

12.    oil for deep frying

Instructions

1. In a large mixing bowl take 6 bread slices and crumble them into small pieces.
2. To the crumbled bread, add rice flour, Rava, curd, onion, ginger, coriander leaves, curry leaves, cumin seeds and salt.
3. Mix all the ingredients and form soft dough. If you feel the dough is dry, you can add 1 to 2 tsp of curd to make it smooth paste.
4. Divide the dough to large lemon sized balls.
5. Take 1 ball, roll out to smooth finish and gently make a whole at the centre to get a donut shape.
6. Heat oil in a pan or kadai, deep fry 3-4 vada at a time depending on the size of the kadai. Fry on both sides till it becomes golden brown on medium flame. Drain on paper towel.
7. Serve hot vada with chutney or sambar.

Notes:

1. To make it fluffier, add a pinch of baking soda.
2. if the dough is sticky, grease your palm with oil and make round vadas
3. if the batter becomes watery, then the instant relief would be to add some semolina and rice flour
4. If you do not like spiciness then you can skip chilies.
5. Alternatively you can add veggies of your choice to make it healthier. Like coconut pieces, grated carrot, mint etc.
6. You can also replace green chili with pepper.

Akki Uppittu

Serves: 4 – 6

Instructions

1. 1 cup rice (200 grams) which yields 1 cup rice and 1 cup + ½ tablespoon of broken rice
2. 2 teaspoon whole peppercorns
3. ¾ cup skinned lilva beans (avrekaalu / hyacinth beans) (you can use frozen or fresh ones. I used frozen beans)
4. 1 tablespoon oil
5. 1 teaspoon mustard seeds
6. 1 teaspoon split yellow peas/chana dal
7. 1 teaspoon split black gram/urad dal
8. 1 finely chopped green chili
9. 1 halved spicy dry red chili
10. 2 tablespoons of curry leaves/kadi patta
11. salt to taste
12. 2½ cups of water

How to make the recipe:

1. Prepping rice:
• Firstly, powder 1 cup of raw rice using an electric blender or food processor, running it briefly at first speed only. Do not make a fine powder. The grains need to resemble coarse semolina. You can also pulse the rice a few times instead. 
• Coarsely powder the whole peppercorns next. You can even powder both the rice and peppercorns together.
2. Preparing Upma:
• In a deep, thick bottomed pan, heat 1 tablespoon of oil.
• Add mustard seeds, split chana dal, urad dal, stir them for a few seconds.
• Add finely chopped green chili, curry leaves and stir until the chana dal turns golden brown.
• Then add ¾ cup of lilva beans, stir so that they get mixed in with the tempering.
• Following this, pour in 2 and ½ cups of water. Add salt to taste. Bring this to a boil.
• Then simmer until the lilva beans cook through.
• Then add the powdered rice and peppercorns, give it a mix using a spatula.
• Cook stirring now and again very well. Break lumps if any. Continue to cook until all the water gets absorbed and the broken rice cooks through.
• This should take around 7 to 9 minutes at low-medium to medium heat. Once the grains are cooked through, turn off the heat. Cover with a lid for another 2 minutes.
• Serve rice rava upma with curd or chutney powder or pickle of your choice.
• Adding a teaspoon of ghee while serving enhances the flavor. But this is optional.

Notes

1. As an optional addition, you can add 1 tablespoon of tuvar dal/split pigeon peas while grinding the rice and peppercorns and follow the rest of the recipe as mentioned.
2. You can also add 1 to 2 tablespoon of grated fresh coconut to the dish. If you wish to add, add the same when the water comes to a boil.
3. Adding a teaspoon of ghee while serving, adds a lovely flavor. This is however optional.

Instant Poha Idli

Prep Time: 20 mins

Cook Time: 10 mins

Serves: 3o idlis

Ingredients

1. 1 cup beaten rice / poha / avalakki (thin variety)
2. 1.5 cup rice rawa / idli rava
3. 2 cup sour curd / buttermilk
4. pinch of baking soda / eno fruit salt
5. water as required
6. salt to taste
7. oil to grease idli moulds

Instructions

1. Soak 1 cup of poha in curd for 10 mins.
2. Make sure it will turn mushy. you can also mash nicely using potato smasher.
3. Add rice rava, curd and water.
4. Mix and allow to sit for 10 mins. poha n rice rava will drink in all the liquid content.
5.  Add water as required and get idli batter consistency. Instant idli batter is ready, no fermentation required.
6.  Also add salt to taste and baking soda / eno fruit salt and mix, it will become frothy. after adding baking soda do not let it sit for more time.
7.  Grease the plates with oil and pour the batter immediately into the idli moulds and steam it for 8-10 mins
8. Allow it to rest for 5 mins then unmold.