Rawa Dosa

Rawa - 1 cup

Rice flour - 1 cup

Maida - ½ cup

Onion - 1, minced

Green Chillies - 2

Ginger - a small piece, grated

Curry leaves

Peppercorn - 10

Cumin seeds - 1 tsp

Coconut pieces – 1 tbsp. (Optional)

Salt

Oil

Mix Rawa, Rice flour and Maida along with required Salt. Add Water and make a thick batter. Leave it for an hour. Then add enough water to make it a thin batter like Neer Dosa batter.

Add chopped Onion, Green Chillies, Ginger, Curry Leaves, Peppercorn, Cumin seed and Coconut pieces; mix well.

Heat Dosa skillet and grease with Oil. Pour one ladle of batter starting from the edge of the skillet and finish it in the center. No need to spread the batter. Pour a teaspoon of Oil around on the top and sides of the Dosa. After it is cooked one side, flip over and cook other side.

Remove from heat and serve warm with Chutney.

Chapatti

Wheat Flour - 2 cup + for spreading

Butter - ½ tbsp. + for serving

Salt

Oil

In a food processor add the Wheat Flour along with Butter and required Salt. Run the processor for 30 seconds until the ingredients are just combined. Adding little Water at a time run the food processor until the Dough is kneaded soft and smooth. Smear the Dough with Oil and let rest for about 20 minutes.

Make small balls with the Dough and spread them into small discs. Sprinkle Flour on the Dough while spreading as needed to prevent the Dough from sticking to the Surface.

Heat a griddle on medium heat. Place the rolled Dough on the hot griddle. When small air pockets begin to form flip the Dough. Keep on flipping and cooking until the Dough is cooked through on both sides. Transfer the Chapatti to a serving platter and smear with Butter. Keep closed until ready to serve.

Grilled Potato Sandwich

INGREDIENTS

• 4 slices white firm bread I am using buttermilk bread

• 3 medium size potatoes boiled peeled and mashed, about 1-1/2 cups of mashed potatoes

• 2 tbsp chopped cilantro (hara dhania)

• 1 tbsp chopped ginger (adrak)

• 1 tbsp chopped green chili (hari mirch)

• ½ tbsp cumin seeds (jeera)

• ½ tbsp salt

• ½ tbsp mango power (amchoor)

• 2 tbsp melted butter

• 2 slices cheddar cheese

• 8 sliced tomato thinly

INSTRUCTIONS

• In a bowl mix potatoes, cilantro, ginger, green chili, salt, cumin seeds, and mango powder well.

•  Lightly butter the bread slices from one side and other side spread layer of thin potato mixture evenly, and brush the butter over the mixture.

• Heat the skillet over medium heat and put the bread slices over the skillet putting the potato mixture side down.

• Let it cook for about 2-3 minutes or till it is golden brown from bottom. Note: if you turn too quickly the spread will start coming out. Turn it over; put one slice of cheese and tomato slices covering the bread slice.

• Now put the other slice of bread potato side down over tomatoes and grilled both sides until sandwich is golden brown and cheese has melted.

• Potato Sandwich is ready, slice them diagonally. Serve the sandwich with Hari Cilantro Chutney and side of Carrot Pickle.

NOTES

Suggestions

1. Slice them in small squares and serve them as snack.

2. You may use leftover dry vegetables like Aloo Gobi (potatoes with cauliflower) or Aloo jeera, mash the left over vegetables and follow the same steps.

3. You can also use a multigrain or whole wheat bread of your choice.