Bakesbae

Ingredients: Wheat Flour- 1 cup+ 2 tbsp Water-1 cup Salt- 1 tsp Oil- 1 tbsp Oil for applying on Chappatis while on tawa. Method: In a shallow pan boil water by adding salt to it..when the water begins to boil,simmer the fire and add the wheat flour to this stirring continuously. Turn of the fire now and transfer the mixture to a plate or another bowl for you to knead the dough. Apply some oil to your hand and start kneading the dough until you get a soft pliable chappathi dough. By applying oil to your hand, your hand will be clean as shown in the picture. Make small balls of big lemon size and roll into chappathis using little flour. You can also use a presser too. Place the Tawa on fire. The fire should be between medium and high heat. Place the chapatis on the Tawa, when small bubbles forms on the top of the chappatis, turn it to the other side and press it softly with the spatula.The Chappati will now begin to rise. Apply two three drops of oil on it and again turn it ...

Ingredients: For the bread: Flour-1.5 cups Dry yeast-1 tsp Warm water-1/2 cup Salt-1/2 tsp ( or to taste) Sugar-1 tbsp Sunflower oil- 1 tbsp+ more as required For garlic spread: Salted butter-4 tbsp Garlic-minced-2tbsp Coriander leaves-chopped-2 tbsp Method: In a mixer combine together all the ingredients mentioned for garlic spread,keep aside. In a large bowl combine together all purpose flour, yeast, warm water and salt. Knead to form a soft dough.It will be a bit sticky. Add oil to your finger and knead well to form a soft dough for about 4 to 5 minutes. Place the dough in a large greased bowl. Cover this with a towel or a cling wrap and leave to rise in a warm place until doubled (for about 1 ½ to 2 hrs). Punch down the dough with your fist and divide it into two equal parts. Transfer it onto a floured surface and roll out to form a 1/2" thick rectangle. Spread 2 tbsp of the prepared garlic spread in an even layer. Roll it up tightly to fo...

Ingredients: Bread: 8Slices( preferably a day old one) Onions-1 chopped Green Chillies- 2 nos chopped Ginger- 1tsp chopped Tomato-1 chopped Oil-1 tbsp Mustard Seeds- 1 tsp Cumin Seeds- 1 tsp Capsicum- 1 tbsp chopped Curry leaves- little Coriander leaves- little Turmeric Powder- 1/2 tsp Salt- as required Lemon Juice- 1 tsp(Optional) Grated Carrot- 2 tbsp(Optional) Method: In a Kadai add oil. Add mustard seeds. When mustards splutter, add cumin seeds, curry leaves. Sort Onions, green chillies, ginger, (Carrots) When it becomes tender, add tomatoes,capsicum, turmeric powder, salt and saute well. Soak the bread for a second in water and put the same into the kadai. Mix well until the onion mixture and bread mixes well.  Garnish with coriander leaves and (lime juice).

Ingredients: Rice Flour-1 cup Salt-1/4 tsp Water- as required Grated Coconut-1/4 cup Method: Take flour in a bowl, add salt and mix well To this gently sprinkle water and mix well so that no lumps are formed. You can add the water till the flour becomes little wet. To check the consistency of flour and water you can hold the mixture tight into your wrist, if it holds tight, then it is done.Too much water will spoil the flour. It should be like how u hold fresh grated coconut tight into your wrist. Add half of the coconut into this and mix well. Sprinkle some coconut on the bottom of the shell and fill the shell with the mixture of rice flour. Place a cooker with 3 cups of water removing the weight. When the steam comes through the nozzle, place the shell on top and cover the shell with a lid. Place the heat in medium heat. Cook for 5 mins and by pricking with a fork or toothpick you will come to know whether it is done. If the raw smell goes, then its done. Demould...

Ingredients: Idly Rice- 1 cup Salt- As required Oil- As required Method: Clean the rice and soak for about 4 hrs minimum. Grind the rice like a paste without any granules. Add enough water so that it is like milk. Heat the Tava on high flame. Put some Oil, and simmer the heat and pour one big spoon batter to the tava Rotate the tava, no need to spread the batter with the spoon. Now increase the heat and when Dosa gets cooked, then wrap it like a kerchief.  Have it with coconut chutney.

Ingredients: Sooji/Rava-1 cup Onions-1 chopped Green chilly-1 chopped Ginger- 1 inch chopped Urad Dal-1 tsp Chana Dal-1 tsp Oil/Ghee-2 tsp Sugar-1 tsp Mustard seeds-1 tsp Cumin seeds-1 tsp( Optional) Curry leaves- little Salt- As required Coriander leaves chopped-2 tbsp Water- 2 cups Method: Roast the sooji slight in a pan. In a Kadai, add oil, mustards, Cumin seeds, urad dal, chana dal. When the dal becomes light brown, then add onions, greenchillies, ginger, curry leaves and little salt. When onions turn transparent, then add water, sugar and salt as required. When the water begins to boil, add sooji little by little so that no lumps are formed.Mix well and cover for 1 min. Add coriander leaves and serve hot. Note: You can add ground nuts, cashew nuts, raisins, vegetables, peas. If you are adding 1/2 cup vegetables, then add 1/2 cup water also. If you want to make it very simple, then can avoid adding all dals and vegetables.

Ingredients: Beaten Rice( Poha)- 2 cups Onions- 1 chopped Ginger- 1inch chopped Potatoes- 1 chopped Greenchillies-1 chopped Sugar-1 tsp Turmeric powder-1/4 tsp Curry leaves-2 steam Roasted Ground nuts-2 tbsp Chana dal- 1 tsp Mustard seeds-1 tsp Cumin seeds-1 tsp Oil-2 tsp Salt- as required Coriander leaves- hand full Method: Wash Poha in water and keep aside. This will make it softer. In a pan add oil, mustards,cuminseeds, chana dal and fry. To this add Onions and saute for a minute.  Then add potatoes,curry leaves, green chillies, ginger and saute till transparent and till the potatoes are cooked. Add turmeric, sugar and mix the Poha to it. Mix well and add the groundnuts. Garnish with coriander leaves and serve hot... Note: You can add grated coconut also. If you dont have ground nuts,potatoes and chana dal, then you can avoid it.

Ingredients: Ponni Rice/Idly Rice-2 cups Urad Dal-1 tbsp Yeast-1/4 tsp Sugar- 2 tbsp Warm Water-1/4 cup Salt- As required Method: Soak the rice and urad dal for 6hrs and grind it to a batter. Add sugar & yeast to the warm water and keep it aside for 10 mins.  After that add this mixture to the batter prepared and add salt and keep it aside for 4 hrs. Take an Idly mould and grease it with coconut oil and pour the batter and cook it for 15 mins. You can prick with a fork or tooth pick to see whether its done. If its done, the fork/toothpick will come out clean. You can serve hot with curry. Note:  I have made Sannas in a frying pan also. the picture is shown here. Its looks like Idly or Dosa but it tastes different.

Ingredients: Ponni Rice/Idly Rice- 3 cups Coconut grated- 2 cups Cooked Rice- 1 cup Yeast- 1 tsp Sugar-1 tsp Salt- 1tsp Method: Soak the rice in water for 6-8 hours Grind the rice first Then grind the coconut and cooked rice with salt and sugar Add yeast and mix well. the batter should not be too thick and should not be too loose also. Keep the batter for 6-8 hours to ferment.Check the salt also. You can take little in a different vessel and add adequate water for the batter. And then make the appam in frying pan or Appachatti.. When you make it in Appachatti, then it becomes paalappam There are versions of Appam. Egg Hopper- making Egg omelette in the centre of the appam and cooking it together, Coconut Milk Hopper- pouring coconut milk mixed with sugar on to the centre and cooking it. Vegetable hopper - putting vegetable masala mix in the middle of the appam etc. You can have your version to it also..Like pouring honey etc. You can also mix the batter with s...

Ingredients Rice Flour- 1 cup Water- 1 1/2 cup Salt- a pinch Method: In a deep vessel boil the water adding the salt.  When the water boils, then add rice flour and stir well. Let it cool down for a while Then make it as  big balls  and steam it for 10 minutes as   Idly and kozhukkatta Remove it from the pan and put them in the   seva nazhi   and make   seva. It will be softer than the regular Idiyappam.