Recipe: Rava Toast / Sooji Bread Toast
Prep time: 15 mins
Cooking time: 15 minutes
- Bread Slices: 8
- Rava (Semolina / Sooji) ½ cup
- Curd (Plain Yogurt): 2 Tablespoon
- Water: ½ cup or as required
- Salt: ½ teaspoon or as required
- Red Chili Powder: ¼ Teaspoon
- Chaat Masala: ½ Teaspoon
- Butter: as required to roast
- Onion: ½ of a medium one, finely chopped
- Bell Pepper: 1/4th of a medium one, finely chopped
- Tomato: 1, finely chopped
- Green chili: 1, finely chopped
- Coriander leaves: 1 tablespoon, finely chopped
- In a bowl whisk curd. Add rava, salt, red chili powder, chaat masala, chopped onion, bell pepper, tomato, chili and coriander leaves in the bowl. Mix well.
- Add water to make a thick batter like toothpaste. Keep this aside for 10 minutes.
- Heat a non-sticky tawa.
- Once the tawa is hot, grease it with butter.
- Place as many bread-slices on it separately as you can. I used 4 slices at a time.
- Add 2 tablespoon of the rava batter on top of each bread-slices and gently spread it all around.
- Wait for 1 minute, when the rava layer starts to dry up a little, apply litter butter on each slice and flip them all carefully.
- While you are waiting for the rava layer to become dry, keep an eye on the bottom part of the bread-slices, they might over-cooked, so adjust the heat accordingly.
- Roast for 1 minute.
- Flip and roast until both sides are done well.
- Take them out. Serve with green chutney or tomato ketchup.
Recipe – Chia Seeds’ Paratha
Prep Time: 15 mins
Cook Time: 16-18 mins
Serves: 8 Parathas
- Whole wheat flour (Aata): 2 cups
- Chia Seeds: 2 Tablespoon
- Salt: ¼ Teaspoon
- Water: As required
- Ghee / Butter / Oil: as required to roast.
- Dry roast the chia seeds for 3-4 minutes. Grind it to coarse powder.
- In a bowl, add wheat flour, chia powder and salt. Mix well.
- Using water knead a soft dough. Cover it with a wet cloth and keep aside for 10 minutes.
- Take the aata dough, divide into eight equal portions.
- Roll out wheat balls to small discs, spread little ghee evenly on 2 side. Seal the edges in the middle and lightly roll out into thick paratha. Use dry flour while rolling, if required.
- Heat a tawa. Once tawa is hot, place the rolled paratha on it. Flip it after 30 seconds. Apply some ghee or oil. Flip and apply ghee or oil. Now roast till both sides are done evenly.
- Serve hot with curd or any curry.
- You may use the ready-made chia seeds powder as well. No need to roast it, directly add in the dough.
Recipe – Potato Brinjal Curry
Prep Time: 2 minutes
Cooking time: 15-18 minutes
- Baingan (Eggplant / Brinjal): 6-8 small sized
- Potato: 6-8 small sized
- Mustard Oil: 1 Tablespoon
- Onion: 1 medium sized, chopped
- Ginger: ½ Teaspoon, chopped
- Garlic: ½ Teaspoon, chopped
- Tomato: 2 medium sized, chopped
- Green chili: 2, chopped
- Cumin seeds: ½ Teaspoon
- Salt: 1 Teaspoon or to taste
- Turmeric: ¼ Teaspoon
- Red chili powder: ½ teaspoon
- Coriander powder: 2 Teaspoon
- Garam Masala Powder: ¼ Teaspoon
- Water: As required
- Coriander leaves: 1 tablespoon, chopped
- Trim the edges of brinjals and cut into small pieces. Soak in water.
- Peel and chop the potatoes. Soak in the water.
- Drain water from potato and brinjal pieces. Keep aside.
- Heat oil in a pan.
- Add cumin seeds.
- After 30 seconds, add the chopped onion, garlic and ginger. Sauté for 3 minutes.
- Add tomato and green chili. Sauté for another 3 minutes.
- Add the potato and brinjal pieces, salt, turmeric powder and 1 cup of water. Mix well. Medium the heat and cover the pan. Cook for 9-10 minutes or till cooked.
- Remove the cover. Add red chili powder, garam masala powder, coriander powder. Cook in high heat for 2-3 minutes.
- Turn off the heat.
- Add coriander leaves and serve with rice or chapati.