Popiah/Spring Roll Wrappers/Skin

Popiah/Spring Roll Wrappers/Skin

Ingredients
500 grams All-Purpose Flour
1 tsp Sea Salt
450 ml Water

Method
Dissolve the salt with water. Pour the water into the flour, and mix with your hand until you have a thick batter. Then pick up same batter from the edge of the bowl and drop it into the center of the batter. Repeat the process a few  times and beat the batter with your hand for a few times. Continue both processes for about 10 minutes, until batter is smooth and elastic. Let the batter rest for about 20 to 30 minutes.
When ready to make the wrapper. Place the pan on a medium heat. Once the pan is hot, set the heat to low. Using one hand, coat the batter and rub onto the pan with a circular motion. As the sides of the wrapper begin to curl up, use the other hand to peel off the wrapper. Place on the plate.
If the pan is too hot, the batter will not stick to the pan. So adjust the temperature accordingly.
Any filling can be added;  roll the sheet and serve.

Ghee Mysore Masala Dosa

Ghee Mysore Masala Dosa
Ingredients
1 big bowl of Dosa Batter
1/2 cup Ghee
1 of each vegetables sliced - Onion, tomato and capsicum
1 of each vegetables grated - Carrot and beetroot
Garlic chutney- (5 garlic cloves, 4 dry red chillies and salt to taste) - add little water and grind all the ingredients together
Mullapudi powder
Method
Take a dosa tawa. Add the dosa batter, spread the dosa batter and wait for few minutes. Add 1/2 tbsp of ghee, 1/2 tsp of Mullapudi powder and 1 tbsp of garlic chutney. Spread the chutney all over on the dosa. Add little of all the vegetables. Mash the vegetables with the masher. Let the dosa cook for 3 to 4 minutes till brown in colour. Roll the dosa and server it with Sambar and coconut chutney....

Instant Lapsi and Rawa Mini Uttapa

Instant Lapsi and Rawa Mini Uttapa
Ingredients
1 cup Lapsi
1 cup Rawa
Salt to taste
1/2 tsp grated ginger
1 cup butter milk or more
1 tsp Eno
1 onion chopped
2 green chillies chopped
2 tbsp coriander leaves chopped
Ghee
Method
Clean the Lapsi and Rawa. Grind the Lapsi and Rawa with butter milk and ginger. If required add more butter milk to get a medium thick consistency. Add salt, Eno, chopped onion, chopped chillies and coriander leaves. Mix it and keep the batter for 15 minutes. Take a Mini Uttapa tawa, apply ghee in the cavities . Put spoons of batter in the cavities. Cook the Uttapa and serve it with green chutney.....

Healthy Malai kofta

Few day back on Food Food Chef Saransh Goila had shown his way of making Healthy Malai kofta on Food Food  #HealthChallenge.. Here is my way of making Healthy  Malai kofta without the Malai....It's a very healthy and Jains can enjoy it to as has no garlic and onions...

For the Kofta
Ingredients
3 raw bananas grated
1  potato grated
2 tbsp home made paneer
Salt to taste
1/2 tsp ginger
1 tbsp corn flour
1 tbsp wheat flour
1/2 tsp garam masala powder
1 tsp green chilli chopped
2 tsp oil
Method
Pre heat the oven at 200 degrees. Take the grated raw banana and grated  potato and add 1/4 cup water and boil it on slow flame till the water dries up. Take of the gas and add the rest of the ingredients except oil. Mix it properly. The mixture should bind properly. Grease a non stick baking tray. Make small balls. Arrange the balls on a tray. Bake the kofta ball at 200 degrees for 25 minutes. In between after 15 minutes spray the kofta balls with oil from top and bake till done. Keep it aside.

For the gravy
1/2 tsp ghee
1/4 tsp cumin seeds
1 bay leaf
1/2 tsp garam masala powder
Salt to taste
1/2 tsp Sugar

For the paste
2 tbsp milk
1/2 tetra pack coconut milk
2 tbsp hung curd
1/2 ginger
2 tbsp paneer
2 tbsp kaju
1 green chilli
1/2 tsp coriander powder
1/2 tsp cumin powder
Grind and all the above ingredients together to make a paste.
1 tbsp chopped coriander leaves...
1/2 tsp paneer grated for garnishing...

Method
Take a non stick pan and add cumin seeds and bay leaf. Add the paste and on a low flame cook the gravy stirring the gravy constantly. As the gravy thicken up very fast, add 1/4 cup water and keep cooking for 5 minutes. Add salt,sugar and garam masala powder. Add 2 cup of water and boil the gravy for another 10 minutes on low flame. As the gravy thickens,  add the kofta balls and let it simmer for few minutes. Add the ghee and sprinkle a pinch of garam masala powder from top and garnish with chopped coriander leaves and paneer. Have it with hot chappatis...

Guava and Pineapple squash

Guava and Pineapple squash
Ingredients
3 ripe Guava peeled and chopped
2 cups Pineapple chopped
2 tsp roasted jeers powder
1 tsp black salt
2 lime juice for squash
2 cups of sugar

Method
Blend the fruits in the blender and strain the liquid in a strainer till most of the pulp is collected in a vessel.... add 2 cups of water and strain the pulp till only seeds remain. Take the vessel with water added to the pulp. Add sugar, black salt, roasted cumin and lime juice. Add 3 more cups of water. Boil the liquid till it reduces to half. Cool it. Strain the liquid and store it in a bottle. While serving pour the squash to 1/4 of the glass, add cold water, ice, few mint leaves crushed and a dash of black salt. Or apply black salt on the rim of the glass and enjoy...