Roti - Flat Indian Bread

Wednesday, January 28, 2009

Ingredients

* 1 cup whole wheat flour
* 1/4 teaspoon salt
* 1/2 cup lukewarm water (Use more if required)
* Oil
* 1/4th cup whole-wheat flour for rolling
Method
1) Mix flour, salt and water to make a soft dough by adding more water as needed, cover and keep aside for 10 mins or more

2) Make the dough into 8 equal balls, take each ball and press with dry flour and roll it to a 6 inch circle by dusting it with the dry flour whenever you feel it is sticking.

3) Heat a skillset and place the Roti and once it starts puffing turn it other side by pressing the Roti either with spatula or with hand using the paper towel. You should see light brown spots on both sides of the Roti

4) Spread butter and keep in a covered container

Notes

> Iron skill sets works best for making Rotis
> always keep the rotis covered so that they will not become hard
> Rotis can be kept outside by wrapping with aluminium foil upto 2 days and can be refrigerated upto a week and heat in microwave before eating

Mushroom With Peas

Ingredients

3 cups of fresh mushrooms (chopped into bite size pieces)
1 cup green peas
1 tablespoon Oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
pinch of asafoetida
2 medium tomatoes
2 to 3 green chillies
1 " piece ginger
2 Tablespoons grated coconut
1 teaspoon garam masala
Salt to taste
Method

1) Blend tomatoes, green chillies, coconut and ginger into paste and keep aside.

2) Heat oil in a pan, add cumin seeds and once they crack add asafoetida and turmeric powder add tomato paste and cook until oil separates from the paste and then add salt, chopped mushrooms and peas

3) Cook for 10 mins by stirring in between and add garam masala at the end.

Serve hot with Roti/Chapati/Puri/White Rice

Bottle gourd(Sorakaya) Fry

Ingredients:

3 cups Bottle gourd chopped into bitesize pieces
1/2 teaspoon Mustad seeds
1/2 teaspoon cumin seeds
few curry leaves(optional)
Pinch of Turmeric powder & Asafoetida
1 Tablespoon Oil
Salt to taste

For podi (Powder)
1/2 cup dry roasted ground nuts (pea nuts)
2 tsp Chilli powder
1 tsp coriander powder
3 to 4 cloves of garlic
Method

1) Make a powder of the powder ingredients. Powder need not be very smooth.

2) Heat Oil in a pan, splutter mustard seeds, add cumin seeds, asafoetida, turmeric powder, curry leaves and fry for few seconds.Add the cut vegetables and cover and cook until they are soft.

3) Add the podi and salt. Fry for a couple of minutes until the vegetables are coved with powder.

Serve as a side dish with rice or Roti

Pesarattu

Ingredients

1 cup pesalu (whole green moong dal)
1 Tablespoon rice
small ginger piece
2 green chillis
1 Tablespoon cumin seeds
salt to taste
oil
Method

1) Soak Dal and Rice overnight or atleast 8 hours and Grind to a smooth paste by adding, ginger, green chillies, cumin seeds and salt. Do not make it too thin but similar to Dosa or pancake batter.

2) Grease a flat pan with some oil, pour the batter and spread it to make round shape and cook both the side until it turns light brown

3) Serve hot with your favourite chutney


Variations

You can also add chopped onions fried in little oil until transparent to the batter before making pesarattu

Dal Makhani

Ingredients:

* 1/2 cup whole urad dal (black gram dal)
* 1/8 cup red Rajma (kidney beans)
* 1 teaspoon grated ginger
* 1/2 teaspoon turmeric
* 1/2 teaspoon mango powder (Amchoor)
* 1/4 teaspoon garam masala
* 1/4 cup cream
* salt to taste
* 1 Tablespoon Oil or Ghee
* 1/2 teaspoon cumin seeds
* Pinch of asafoetida
* 3 to 4 whole red chilies

Method
1) Soak Urad Dal and Rajma overnight and pressure cook in 4 cups of water by adding ginger, turmeric powder and salt until Dal and rajma are soft and tender

2) Mash the dal and rajma slightly and again cook in medium heat for about 5 mins, add cream, garam masala, amchoor powder and cook in low heat for another 10 mins.

3) For tempering, heat ghee or oil, splutter cumin seeds, add asafoetida and red chillies and mix with the Dal.

Garnish with grated ginger and Serve hot with Roti/Chapathis/Puris

Bisibela bath with Broken Wheat

Friday, January 23, 2009

This is a healthy and tasty dish and tastes as good as the one which we make with rice and also good for health to consume wheat more than rice especially for diabetic people. I made this last night and liked it very much and brought the same for today’s lunch too. Easy alternative for chapattis at nights. It is always a healthy idea not to eat rice at nights so we can make dishes with broken wheat or pasta as alternatives instead of spending lot of time for making rotis/chapathis.

Ingredients

1 cup broken wheat
1/2 cup Red gram dal (Tur dal)
Vegetables - Beans, Peas and Carrot - chopped
Tamarind- a small lemon size
1 teaspoon Mustard seeds
1 teaspoon Urud Dal (Black gram dal)
Curry leaves (optional)
1/2 teaspoon Turmeric powder
pinch of asafoetida
Salt to taste
1 tbsp Oil

1 1/2 Tablespoon Bisibela bath mix powder

Or make Bisibela bath mix (paste) with the below ingredients

1 teaspoon Bengalgram dal
1 teaspoon Urud Dal (Blackgram dal)
1/2 teaspoon Coriander seeds
2 whole Red chillis
small piece of Cinnamon
2 Cloves
2 Cardamom
3 teaspoons grated Coconut

Method

1) Clean Dal and pressure cook with broken wheat in 3 to 4 cups of water. It is a good practice to soak Dal for 15 mins to 30mins in water before cooking so that Dal cooks soon and soft.

2) Extract the juice from tamarind and keep aside. Heat tamarind with water in microwave for a min and extract juice immediately instead of waiting for tamarind to soak in water

3) Heat Oil, splutter mustard seeds, add urud dal and once it turns brown add curry leaves, turmeric powder and asafetida and fry for few secs

4) Add chopped veggies fry for couple of mins and then add Bisibela bath mix (readymade or homemade paste) and 1 cup of water and cook until vegetables are cooked. Now add tamarind juice, cooked wheat/Dal, salt. Mix and cook in medium-low heat for another 5 mins.

Garnish with coriander leaves and ghee and serve hot.

Vegetable Sandwich

Thursday, January 22, 2009

Vegetable sandwich for today's lunch. Very quick and easy to make. I like the sandwich maker i bought recently which really makes a crispy sandwiches without using any oil. If you are going to eat fresh then you can use spicy coriander chutney as a spread or if you want to pack for a lunch then you can avoid this to maintain the crispy texture.

I am sure even without using the sandwich maker this tastes good as it is.

I used sliced cucumber, black olives, sliced yellow bell peppers and sliced beetroot to fill in the sandwich. Also used coriander chutney as a spread last night for eating fresh and did not use the same to bring for lunch. Also white bread tastes great for this sandwich but you can use wheat bread which is more healthy. I used white :-)
Ingredients to make 2 sandwiches

Your choice of chopped vegetables
4 bread slices
coriander chutney
chat masala
salt and pepper

Method

Spread coriander chutney to 2 slices and arrange veggies on the other 2 slices by spreading salt, pepper and chat masala. sandwich the slices and eat as it is or use sandwich maker until they turn brown and crispy

Chickpeas Soup

Chickpeas soup is another tasty and healthy soup i made last night

Ingredients

1/2 cup chickpeas(soaked overnight and pressure cooked)
1 green chilli
small piece of ginger (1 teaspoon grated)
1/2 teaspoon olive oil
1/2 teaspoon cumin powder
salt and pepper to taste

Method

1) Heat oil and throw in cumin powder and rest of the ingredients, fry for a min.

2) Cool and grind to a paste with some water. Strain the liquid to the same pan with a strainer and add more water if required and bring to boil. Add salt and pepper to taste.

server hot with croutons of your choice

Notes

Make sure the green chilli is very small and do not add more than one. We can add pepper to adjust the taste but if chilli is more we cannot do anything except throwing the soup. Even without chilli it will taste good. So think about your spice level and decide whether to add chilli or not

Beetroot-Carrot soup

Wednesday, January 21, 2009

I am trying various soups to replace dinner so these trails with different vegetables. Last night soup is with Beetroot and Carrot. Turned out great taste and color too.

Ingredients

2 Beetroots chopped
2 Carrots chopped
1/2 teaspoon Olive oil
salt and pepper to taste
2 cloves of garlic (optional)
Dried Basil or Oregano to garnish (optional)

Method

1) Heal oil and add chopped vegetables and garlic and fry for 1 to 2 mins. Pressure cook with 1 cup of water, cool and blend to a smooth puree

2) Bring the puree to boil by adding 2 more cups of water, salt and pepper at the end.

3) Garnish with Dried basil or Oregano and serve hot with your favorite bread

Variations:

1) Add the lemon juice at the end if required.
2) you can avoid using garlic if you don't like them
3) You can also add a green chilli to compensate the sweet taste of Beet, i added more pepper and tasted good.

Bell Pepper Soup (Capcicum)

Tuesday, January 20, 2009

This is another soup which i tried and is a big hit. Quick and healthy made with very less & fresh ingredients. I used 1 yellow and 1 red pepper, but it is okay to use both red or both yellow. I felt this is the best way we can consume healthy vegetables. This soup with a your choice of bread makes a complete healthy low fat meal. Good for weight watchers.

Ingredients

2 large peppers chopped, 1 Yellow and 1 red (capcicum)
2 garlic cloves peeled
1 small onion (1/2 cup chopped)
1/2 teaspoon olive oil
1/2 teaspoon cumin powder
1 teaspoon fresh ground pepper
1 teaspoon dried basil
salt to taste

Method

1) heat Oil olive and throw in cumin powder, add chopped onion and fry for a minute and then add chopped red and yellow bell peppers, garlic and cover and cook in medium-low heat for around 10 mins

2) Once the ingredients are cooled, blend them into smooth paste with 2 cups of water and Strain the juice to the same pan you used for frying the veggies.

3) Bring the soup to boil, add salt and pepper. At the end add dried Basil and serve Hot with your choice of bread

Notes:

You can avoid garlic/Onion if you don't prefer to eat

Rice with 3 bell peppers (Capcicum)

Monday, January 19, 2009

If you have not tried this then it is something which you have to try. This is one of those quick to make with great health benefits. I used 3 colors(red, yellow and green) of bell peppers or capcicums for this recipe but this can be made with any one color.

Bell peppers are low in Saturated Fat, Cholesterol, and Sodium, high in Dietary Fiber, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Vitamin B6, Potassium, Manganese, Thiamin, Riboflavin, Niacin, Folate, Pantothenic Acid and Magnesium

The nutritional value of bell pepper makes it ideal for Maintaining optimum health & Weight loss. They are good for eye sight, heart and lung health.

Ingredients

2 cups raw rice (cook in such a way that each grain is seperate)
3 to 4 large Bell peppers (I used red, yellow and green) (thinly sliced)
1 Tablespoon Ghee(Clarified butter) or oil
1/2 teaspoon mustard seeds
curry leaves (optional)
1/2 teaspoon turmeric powder
pinch of asafoetida

For Spice Powder (Podi)

2 whole red chillies (adjust to your spice level)
1 teaspoon coriander seeds
1 tsp black gram dal (minappappu)
1/2 teaspoon cumin seeds
1/2 teaspoon pepper corns
4 cloves
1 " piece cinnamon stick
2 Tablespoons sesame seeds
2 Tablespoons cup roasted groundnuts
Method

Keep the rice in pressure cooker, meanwhile prepare for the spice and vegetable mix.

1) Heat 1/2 teaspoon oil and add cumin seeds and black gram Dal, once Dal turns light brown add red chillies, coriander seeds, black pepper, cloves and cinnamon and fry for a min. At the end add roasted peanuts and sesame seeds and fry for few seconds, remove from flame and cool

2) Grind the above ingredients into powder and keep aside

3) Heat 1 tablespoon Ghee, splutter mustard seeds add curry leaves, asafoetida and turmeric powder.

4) Now add the sliced Bell peppers and fry for 3 to 4 mins. Do not fry for long time to maintain the crispy texture. Add the spice powder and salt and mix for a min.

5) Mix the above spice/vegetable mix with the rice and server hot with Raita

Notes:

This can be made with most of the vegetables like carrots, beans, peas etc

Chick Peas Masala

Friday, January 16, 2009

Nutrition benefits here

This goes good with bhaturas. Chole (white / black peas) give good flavor when soaked in tea water. Heat water and dip 2 tea bags for sometime and then use this water to soak the beans over night or upto 8 hrs

Ingredients

1 cup Chick peas (Garbanzo beans, Kala chana)
2 tea bags
1 tablespoon Oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 medium onion finely chopped
3 to 4 cloves of crushed garlic
2 medium tomatoes
2 to 3 green chillies
1 " piece ginger
1 tablespoon coriander powder
1 teaspoon garam masala
1 teaspoon dry mango powder
Salt to taste

Method

1) Boil 5 cups of water and put tea bags in for about 10 mins.

2) Wash Chick peas and soak in the above tea water for 7 to 8 hrs or overnight. The quantity will increase 2 to 3 times. Pressure cook the chickpeas and keep aside

3) Blend tomatoes, green chillies and ginger into paste and keep aside.

4) Heat oil in a pan, add cumin seeds and once they crack add onions and stir-fry until they are transparent. Add the garlic and fry for couple of mins

5) Now add the tomato paste and cook unti oil seperates from the paste and add salt, garam masala, dry mango powder and chick peas and let it cook for 10mins on medium or low heat. Mix inbetween and mash the peas lighly while mixing.

Notes

1) You can avoid onions and garlic and use 1 tablespoon of besan (Bengal gram flour)

2) Add 1/2 cup of milk at the end and cook in low heat for 5 mins.

Sword Beans Dry Curry (Chikkudukaya)

There are 2 variations I make this curry. One using the roasted groundnut powder (Podi) other using coconut.

With ground nut podi (Verusenaga podi)

Ingredients

3 cups chopped beans (Top, tail and remove the strings from both the sides)
1/2 teaspoon mustard seeds
pinch of asafoetida
pinch of turmeric powder
1 teaspoon oil
curry leaves (optional)
salt to taste

For podi (Powder)
1/4 cup dry roasted ground nuts (pea nuts)
1 tsp Chilli powder
1 tsp coriander powder
3 to 4 cloves of garlic
Method

1) Make a powder of the powder ingredients. Make sure the powder is not too smooth

2) Pressure cook chopped beans without water for one whistle and keep in SIM for another 5 mins.

3) Heat oil in a pan, splutter mustard seeds, add asafoetida, turmeric powder, curry leaves, cooked beans and salt.

4) Now add the groundnut powder and stir fry for couple of minutes until the beans are covered with powder.

with fresh grated coconut

1 Tablespoons of grated coconut
1 teaspoon urud dal

Method

1) Pressure cook chopped beans without water for one whistle and keep in SIM for another 5 mins.

2) Heat oil in a pan, splutter mustard seeds and then add urud dal and fry until light brown, add asafoetida, turmeric powder, curry leaves, cooked beans and salt.

3) Stir-fry for a mins and garnish with fresh grated coconut

Broccoli fry (Curry)

Some facts about Broccoli are it is high in vitamin C, vitamin K and soluble fiber and contains multiple nutrients with potent anti-cancer properties including diindolylmethane and selenium. Broccoli is usually boiled or steamed, but may be eaten raw. The benefits of broccoli are greatly reduced if the vegetable is boiled more than ten minutes.

I started liking this when I had first time in one of my client's home in UK, they just steamed with little bit of salt. it was crunchy and not cooked too much. From that day I started buying Broccoli and made many variations in Indian style. If you want to reduce weight this is a great vegetable to eat because it contains very less calories.
Method

Fry it for less than 10mins with littie bit of oil and salt. Add some drops of water if required in middle so that it will not burn. If you like it spicy just add some chilli powder.

Notes

1) You can garnish with grated coconut at the end

2) You can also use pressure cooker to steam them but make sure they are half cooked then only they taste good. I have tried cooking completely but it did not taste good

Corn vegetable Soup

Wednesday, January 14, 2009

This creamy corn vegetable soup is a great starter and healthy since we cook all the fresh vegetables.

Ingredients

1 1/4 cup corn
1 Tablespoon corn floor
1/4 cup each of carrot, beans and cabbage cut into small pieces
1 teaspoon olive oil
1/2 teaspoon cumin powder
1/2 teaspoon ground pepper
salt to taste

Method

1) Boil the corn in 1 cup water and remove 1/4th cup of corn and set aside.

2) Blend the remaining 1 cup of corn with 1/4th cup of water and strain and extract the liquid.

3) Mix the cornflour in 1/4th cup of water and keep aside.

4) Heat oil in a pan, add cumin powder and cut vegetables with 1/4th cup of water and cook on medium heat until vegetables are cooked.

5) Now add the stained corn (liquid), corn and cornstarch, 2 cups of water and bring to boil. Bring the heat to low and add ground pepper and salt and serve hot

Bitter Guard Pitlai

Monday, January 12, 2009

Here is another way of making bitter guard. The ingredients are almost similar to sambar but with the fresh ground spices instead of using readymade sambar powder. since we add Dal also in this it is perfectly healthy dish along with loads of medicinal benefits of Bitter guard.

Ingredients

2 cups of bitter guard chopped into thin round pieces
1 cup Toor Dal
3 whole dried red chillies
1 Tablespoon coriander seeds
1 Tablespoon urud dal
1 Tablespoon Chana dhal (Bengal Gram)
1 teaspoon black pepper corns (reduce if you want less spice)
2 Tablespoons grated coconut
2 Tablespoons thick tamarind paste or tamarind extracted from a big lemon sized tamarind pulp
1 teaspoon oil
1/2 teaspoon mustard seeds
pinch of asafoetida
1/2 teaspoon turmeric powder
salt to taste

Method

1) Pressure cook Toor Dal until it is cooked and keep aside.

2) Dry roast redchillies, lentils (urud dal and chana dal). coriander seeds and black pepper until Dal turns light brown

3) Blend the above dry roasted ingredients with the tamarind paste and coconut into paste by adding 1/4 cup water and keep aside

4) Heat oil in a pan, splutter mustard seeds add asafoetida and then add the chopped Bitter guard, turmeric powder. Stir fry for about 5 mins and now add the ground paste along with 2 cups of water and cook until bitter guard is cooked

5) Add the cooked Dal and adjust salt.

This goes well with Hot Rice.

Bitter Gourd Pulusu(Gravy with ground spices)

Friday, January 9, 2009

Here is another way i made Bitter Guard last night. I was reading in the net about the uses of bitter guard and decided I should start eating once in a week. I usually make dry curry or stuffed curry with bitter guard but yesterday i want some what gravy to eat with Sangati and made this. I felt the bitterness was very much tolerable. I did not add jaggery which would have reduced the bitterness further. Usually I cook food which takes less time and easy to make. I think just cutting vegetables is the main time taking process here. Here is the recipe

Go through this for Bitter Gourd or Bitter Melon Medicinal uses

Ingredients

2 cups of bitter Melon sliced
1 cup onions sliced
2 cups of tomatoes sliced
1/4th cup Tamarind paste
1 " piece ginger
3 to 4 cloves of garlic
1/2 tsp turmeric powder
salt to taste

spices

3 to 4 whole red chillies
1 tsp coriander seeds
1 tsp cumin seeds
4 to 5 cloves
1 " cinnamon stick
pinch of asafoetida
Method

1) Cook sliced bitter guard with 1/2 tsp turmeric powder in 2 cups of water until they are somewhat cooked and soft but need not cook completely. I just cooked in microwave for 8 mins

2) Heat 1tsp oil in a pan, splutter cumin seeds and add all the remaining spices and fry for 30 seconds and then add onions and fry for 4 to5 mins until they turn light brown. Add tomatoes, ginger and garlic and cook for 3 to 4 mins and cool it and grind to a smooth paste

3) Now mix the ground paste and cooked bitterguard, tamarind paste and salt and cook until the bitter guard is completly cooked.

this goes well with Hot rice or sangati.

We (me and my sister) really enjoyed this with sangati and even my husband had nicely with white rice and he suggested me to make "Bitter guard pitlai" which I am going to try in next 2 days and post the recipe :-)

Notes:

Add jaggery to reduce the bitterness further

Yellow Fried Rice with peas

I was in hurry today but need to make something for lunch very quick and made this very simple rice with peas and great blend of spices. It is very very easy to make, delicious & packed with flavors. I was able to wrap up in 5 mins and kept in rice cooker which got cooked by the time I got ready to work.

Ingredients:

* 1 cup basmati rice
* 1/2 cup green peas ( I used frozen peas)
* 2 cups water
* 1 Tablespoon Oil ( I used Ghee to get nice aroma)
* salt to taste

Spices

* Pinch of asafetida
* 1 teaspoon cumin seeds
* 1 teaspoon mustard seeds
* 4 whole red chilies
* 1/2 teaspoon turmeric
* 2 bay leaves
* 5 to 6 cloves
* About 1 inch piece of cinnamon stick
Method

1) Wash the rice, drainand keep aside.(if you have time it is better to soak rice for 15 mins to 30 mins)

2) Heat Oil (or Ghee) in a pan and splutter cumin and mustard seeds. Add all the remaining spices and fry for 30 seconds or less then add green peas and salt and fry for 2 mins

3) Add rice and fry for another minute and then add water and cook until rice is cooked. I used rice cooker to cook this since i did not have time to monitor pressure cooker or to cook directly in the same vessel.

This goes well with Raitha (perugu pachadi) but I just packed lunch with plain Yogurt :-)

Notes:

you can use vegetables like beans, carrot etc along with peas.

Dondakaya Curry

Thursday, January 8, 2009

I searched in Internet to know what this vegetable is called in english and below is the info on how it is called in various Languages

Gherkins, Ivy Gourd, Gentleman’s Toes (English)
Dondakaya(Telugu)
Kovaikai (Tamil)
Tindora/Kundru/Tondli (Hindi / North India)

Dondakaya is abundantly available in india, it grows very fast. Just having one plant will give you 1 to 2 Kgs per week. We use to have just 1 plant at our home and use to give others in our village too. We can use these vegetables in sambar too. Today's recipe is for dry curry. I usually make most of the dry curries by adding the powder made with peanuts and spices. We can make this powder and store for couple of weeks in air tight box and can use for various curries like Dondakaya, Beans, bitter guard, ridge gourd etc.

Here is the recipe

Ingredients
1 pound Kundru washed and sliced according to your choice
1/2 cup onions sliced
1/2 tsp mustard seeds
1/2 tsp cumin seeds
pinch of asafoetida (optional)
curry leaves (optional)
1/2 tsp turmeric powder
salt to taste
For podi (Powder)
1/2 cup dry roasted ground nuts (pea nuts)
1 tsp Chilli powder
1 tsp coriander powder
3 to 4 cloves of garlic
Method
1) Make a powder of the powder ingredients. Make sure the powder is not too smooth.

2) Heat Oil in a pan, splutter mustard seeds, add cumin seeds, asafoetida, turmeric powder and fry for few seconds. Add onions and fry for 3 to 4 mins

3) Add the cut vegetables and cover and cook until they are soft. Now add the powder, salt. Fry for a couple of minutes until the vegetables are coved with powder.

Sangati (Rice cooked with Ragi(Millet) flour)

Wednesday, January 7, 2009

Sangati is usually made in villages of Andhra/Karnataka. I like it very much and it tastes good only when it is very hot and best when eaten immediately after cooking. I don't think re-heating in microwave is a good Idea so only make this just before you can eat it. This goes well with any chutneys or any vegetable gravy.

It is very nutritious and healthy. Ingredients used for making this are rice and Ragi(Millet flour) flour. The proportion of the flour and rice varies based on how you like, I usually make with 1 cup rice and 1/2 cup flour but you can even make with 1/2 cup rice and 1 cup flour, more the flour it is more healthy.

I use to make this for around 30 people who use to work in our farms and use to eat along with them. They eat with lot of interest and we feel like eating seeing them. They eat this because it makes them not to feel hungry for long time and also affordable, easy to make, healthy and tasty too. Once if i make this then I will loose interest in white rice and keep making this continuously for 4 to 5 days. But again since my husband doesn't eat this I don't like to make just for 1 person and will eventually endup eating rice.

here is the method.

Ingredients

1 cup rice
1/2 cup flour
4 cups water



Method

1) Soak rice in water for 30 mins. I usually soak rice in water for making normal rice also which gives very soft rice and I also heard that we get more qualtity when it is soaked in water.

2) Cover and cook the rice until it is cooked and not cooked too soft. Now add the flour and cover and keep in low heat for 5 mins

3) Mix the rice and flour making sure there are no lumps of flour and again cover and keep in low heat for another 5 mins.

4) Make this into round shape according to your desired size and eat with any chutney or any gravy.

For Making rounds, use any bowl and wet with water and scoop the desired quanty and rotate the bowl which makes it a round.