Crispy Methi Khakra / Methi Khakra / Crispy Fenugreek Leaves Khakra

Ingredients

1 cup Wheat flour

1/3 Cup Methi leaves

3 pinch Haldi

1 tsp Chili paste / Red chili powder (Quantity varies as per your preference)

2 – 3 tsp Cooking Oil / Ghee

Salt to taste

Oil to fry

Method:

1.  Combine all the ingredients and make stiff dough. Leave the dough for 15 – 20 minutes to rest.

2.  Divide the dough into small lemon sized equal balls.

3.  Now use pastry roller pin and roll out each ball into thin disc by dusting on flour.

4.  Heat a Tawa on a medium heat; turn the disc immediately once you see the white spots and repeat for the second side also and remove it from the tawa and apply oil.  (Repeat this process with rest of the rolled disc)

5. Now again on the same tawa on a low flame put the half done disc and press it with potato masher (turn and press, repeat the process from edge to center). Repeat this process till you get the crispy texture or till you reach crisp stage. (Repeat the same process with rest of the half done disc.

6.  Serve these crispy Khakra with hot tea/coffee or once cooled completely store it in an air tight container.

Note: You need to roll out each ball into very thin disc then only you will get the crispy and crunchy Khakras.

Thanks and Regards,

Latha

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Soft Idli / Idli

INGREDIENTS

1 cup Idli / Dosa Batter

Laddle

Idli Cooker / kadali / pressure cooker/ steamer

Muslin cloth

METHOD

You can make it in Idli cooker/Kadai /steamer / pressure cooker without weight for steaming.

1.  Take an idli pot and put some water with one slice of lemon or small piece of tamarind and bring the water to boil, then put the damp muslin on the idli plate or mould; now pour the batter with the help of big spoon.

2.  Place the filled idli plate in the cooker and cover it with lid and leave it 10 – 12 minutes. Insert a tooth pick to check the idlis, if it comes out clean then idlis are done, else need to cook few more minute.

3.  Sprinkle some water and separate the cloth from the idlis.

4.  Serve this hot idlis with tomato chutney or coconut chutney or sambar or else with idli podi and gingerly oil.

Thanks and Regards,

Latha

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Copyright © Latha’s Kitchen

If you like this post, please consider sharing it with others.  I would love to hear you via E Mail. And show your love to my Facebook Page if you like the content here J

Veg Cutlet / Veg Tikki / Aloo Tikki / Aloo Cutlet

Ingredients

1 ½ Cups Boiled and mashed potatoes

½ cup blanched mix vegetables (Green peas, Beans and Carrot)

2 tsp Garlic and coriander leaves paste

1 tsp Roasted Cumin powder

½ spoon red chili powder

2 tbsp bread crumbs

Salt to taste

Oil for cooking

Method

1.  Combine all the ingredients in a bowl and mix well except oil.

2.  Divide the mixture into equal parts and shape each part into a round flat tikki.

    

     

  

3.  Heat a non-stick pan on a medium flame and cook each tikki, using a little oil, till both sides are golden brown in color.

 4.  Drain on an absorbent paper and serve hot with green chutney and tomato sauce.

Thanks and Regards,

Latha

Idiyappam

INGREDIENTS

Idly Rice - 2 cups
Salt - to taste

Coconut Milk / Normal Milk - 1/2 cup

Fresh grated Coconut - 1/2 cup (as per personal preference quantity can be increased or decreased)
Sugar - 1/4 cup (as per personal preference quantity can be increased or decreased)

Ghee - as required

METHOD

1. Mix Rice flour, salt and water together to make soft dough

2. Divide the dough into equal parts.

3. Fill the dough into the idiyappam maker.

4. Place the wet cotton cloth on the idly plate and now press it as noodles.

5. Steam it for 10-12 minutes, keeping the heat at high for 5 min and at medium till done.

6. Take out the idly plates and flip it on a plate remove the idly plate and sprinkle some water on the dried cloth to make them wet. (It will help you to remove the idiyappams safely)

7. Now finally remove the cloth carefully.

8. Serve hot with grated coconut, sugar and ghee or with coconut milk / Milk and sugar.

Thanks and Regards,

Latha