RAGI ROTTI

required:finely chopped onions-2 handfuls,soaked chanadal-3 handfuls,green chillies-6 or 7 finely chopped,water-to make dough,salt-to taste,ragi flour-3 handfuls,riceflour-1 handful,curry leaves-chopped-few,oil-5 or 6 tbsp to fry
method
soak the chanadal for 2 hours and drain.mix all the above items with enough water and knead like chapathi dough.this makes 4-5 rotti's depending on the size.heat a pressure pan with half the oil and turn off the heat.use a handful of the dough to make a rotti.when the oil is warm spread the dough with fingers evenly while turning the vessel and taking care that the rotti is not thick or very thin in some places.make a hole in the center.put the pan back on heat,reverse the lid and cover.intially use medium to high flame and then reduce the flame.after a min remove the lid and sprinkle few drops of water in the hole and again cover.check in between and when the edges easily come off the vessel turn the rotti and let it rest on the spatula in the same pan so that the oil goes back into the pan.repeat the procedure until all the rotti's are done adding little oil for each rotti.the heat has to be turned off after finishing each rotti and only when the oil is warm the next one can be prepared.

MY CLICKS

TOMATO CHUTNEY

required:tomatoes-2 big,water-to blanch tomatoes,oil-1&1/2 tbsp,mustard seeds-1/4 th tsp,dry red chilli-1 broken,turmeric pd-2 pinches,red chilli pd-1/4 th tsp,salt-according to taste,hing-a pinch,curr leaves-few
method
put the water for boiling.make a cross like cut on tomatoes and blanch for 2 min or until the skin curls up.remove from water and peel.now grind to a puree after they cool down.heat the oil and tip in mustard seeds,dry red chillies,hing.when the mustards pop,add the curry leaves and pour the puree into the pan.tip in salt,red chilli pd,turmeric pd.cook on medium flame until the oil seperates.if using sour variety no need for tamarind paste.if the tomatoes are not sour then add the tamarind paste before the oil seperates from the chutney.this stays good for 20 days.serve with pesarattu 

MY CLICKS

MANGO KESARI

required:mango juice-readymade-1 cup,water-3 cups,white rawa or sooji-1 cup,ghee-2 tbsp,cane sugar-3/4 th cup,cashews-few,kissmiss-few,cardamom pd-2 pinches
method
fry the cashews and kissmiss seperately in ghee and remove to a plate.now fry the rawa until the roasted smell emanates from it on a medium flame.remove to another plate.now in the same pan start boiling the mango juice and water together.when the liquid is hot add sugar.when it starts to boil
tip in the roasted rawa.mix continuously so that no lumps are formed.lastly add the cardamom pd.turn off after the rawa is cooked.If adding mango pieces instead of the juice they should be added at the last before turning off  the stove and the mango juice should be replaced with water initially

MY CLICKS

SPINACH AND CHEESE STUFFED ROTI

required:readymade roti's-2,baby spinach leaves-few,grated cheese-to sprinkle,red chilli flakes-little,salt-a pinch,oil-1 tsp
method
place a roti on a mildly hot tawa and place the spinach leaves on top.now sprinkle cheese, chilli flakes and salt on top.close with another roti.pour the oil around and press them down.fry on both sides.

MY CLICKS