Ingredients:

Cauliflower – 1 medium(clean and break into big florettes)

Ginger finely chopped – 1 tsp

Garlic finely chopped – 1/2 tsp

Besan/gram flour – 1/4 cup

Corn flour – 2 tablespoon

Red chilli powder – 1/4 tsp

Oil – 3 tablespoon

Water – little

Milk – 1 tablespoon

Salt-to taste

Method:

1. Boil the florettes for 3-4 minutes in plenty of water, to which add tablespoon of milk.

2. Drain and pat dry on a clean cloth.

3. Make thin batter out of besan flour and 2 tbsp cornflour, adding 1/4 tsp each of ginger and garlic and red chilli powder and salt to taste.

4. Dip the florettes in the batter one by one and deep fry in hot oil.

5. Serve hot with toothpicks or miniforks and chilli,garlic sauce or tomato sauce.

Spicy gobi 65 ready for parties.

Ingredients:

Wheat flour – 2 cups

Grated radish – 1 cup

Chilli powder, salt – as required

Oil – little (at the end before serving)

Method:

1. Prepare chappathi dough adding the grated radish, chilli power, salt and little water to wheat flour.

2. Leave it for sometime to soften.

3. Now make small balls with the dough and prepare chappathi and serve with vegetables or with raita or dhaal.

4. Do not add oil to the chappathi as done for ordinary ones.

Tasty, spicy and healthy radish chappathi can be served.

Ingredients:

Raagi flour- 2 cup

Chopped Onion – 1/2 cup

Finely chopped Green Chilli – 2

Salt – to taste

Drumstick leaves – 1 cup

Curry leaves – to garnish

Water – as required

Oil – 1 tsp

Mustard – 1/2 tsp

Urad dhal – 1 tsp

Method:

1. Take a tawa, heat 1 tsp oil and add mustard and allow it to pop and add urad dhal, onion, green chilli, drum stick leaves and pinch of salt.

2. Fry them and add to the raagi flour.

3. Add required salt to the flour and add water and prepare dough.

4. The dough should be comparatively soft that chappathi dough.

5. Take in small portions and flatten it(use grease plantain leaf or clean plastic sheet or a flat plate)

6. Do not make it too thin.

7. Cook it in a dosa pan like ordinary dosa allowing it to cook well on both sides.

8. Serve hot with tomato sauce or can even be had plain.

It is a very healthy and delicious dish which will be filling and good for all age group as raagi is rich in fibre.

Ingredients:

Rice – 2 cup

Toor Dhal – 3 tsp

Pepper – 1/2 tsp

Jeera – 1/2 tsp

Salt – as required

Red Chilli – 4

Water – 4 cup

Grated coconut – 4 tsp

Oil, mustard, urad and channa dhal – 1 – 2 tsp each

Asafoetida – a pinch

Curry leaves – 1 tablespoon

Method:

1. Grind the rice, toor dhal, pepper, jeera into a rough powder.

( Rice should be broken to half and not to be made into a fine powder)

2. Take a tawa, add oil, mustard, urad and channa dhal along with red chillies and coconut.

3. After sorting, add water, asafoetida, salt, curry leaves and allow it to boil.

4. Now add the half borken rice materials and stir well and turn off the stove when the water is absorbed.

5. Allow it to cool for sometime and start making balls and steam cook it.

Kids will love to have these kind of rice balls as their lunch box dish or as an evening snack or breakfast.

Traditionally this is prepared without salt and had during the fasting days and served with jaggery.