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Yeddyurappa defiant even after BJP asks him to resign

BJP asks Yeddyurappa to resign immediately

NEW DELHI: The BJP parliamentary board on Thursday asked tainted Karnataka chief minister BS Yeddyurappa to tender his resignation immediately, following the indictment by the Lokayukta over illegal mining in the state.

Briefing mediapersons, BJP spokesperson Ravishankar Prasad said that the party has decided that it was time for a change in the Karnataka BJP leadership. He also said that Arun Jaitley and Rajnath Singh will go to Bangalore on Friday to choose an alternative leader.

The meeting was attended among others by LK Advani, Sushma Swaraj, Arun Jaitley, Rajnath Singh and Venkaiah Naidu.

Even as BJP bosses have officially asked Yeddyurappa to step down, the Karnataka chief minister is defiant and is threatening to play spoil sport for the party.

Soon after his abrupt return from New Delhi, Yeddyurappa convened a meeting of MLAs at his residence and also announced he would go ahead with scheduled plans of his cabinet meeting.

State BJP unit KS Eshwarappa, who is also in Delhi issued stern warning to MLAs not to attend the meeting called by Yedddyurappa.

Though there are 25 MLAs and 6 ministers attending Yeddyurappa's meeting, party sources said it was just a courtesy call and many would side with the party once an alternative leader was announced.

Senior leaders Ananth Kumar, KS Eshwarappa and Jagadish Shettar are the frontrunners for the post of chief minister.

Former state BJP president D V Sadananda Gowda is seen as a dark horse.

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Yeddyurappa defiant even after BJP asks him to resign

BJP asks Yeddyurappa to resign immediately

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Methi Paratha (Fenugreek Flatbread)

Methi Paratha served with Dahi and Lima Beans Subzi (as side dish)

A paratha(also spelled as parantha) is an Indian flaky, flat-bread made up of whole wheat flour. Dough is first prepared, rolled out and then cooked over a flat pan/tava.; ghee or oil is added during the cooking process. Sometimes veggeis, greens like fenugreek, spinach are added to the dough making the parathas healthy and delicious. For this recipe of Methi Paratha, methi/fenugreek is added while making the dough and then the parathas are made the usual way. Spinach paratha can be made similar way.
My mom makes varieties of parathas for breakfast and she is an expert in making Aloo parathas and Methi parathas. (Don’t we all think the same way about our moms :-) ). I remember growing up my mom used to pack these for my lunch and my friends would finish them up in no time. They would even request me to bring more of them the next time around.
Fast forward few years (OK, 10 years to be precise) and I make these at home myself; of course nowhere near to what my mom makes. We get very good Methi/Fenugreek leaves during the fall, winter season here and so I make them whenever I can. The frozen methi variety does not have the same flavor, zest and aroma as the fresh ones and so do not yield good results.

( Methi Paratha served with Dahi and Lima Beans Subzi (as side dish))

The trick for making good parathas depends on the preparation of the dough (I do have to admit again, I am no expert in making parathas/rotis/chapathis), but these are some tips that I have learnt from my mother and MIL that work well for me.

Chop the leaves first, add salt, chilli powder and set aside; after a while it leavens water and that can be used for making dough.
Do not use too much water while making the dough, the chopped methi leaves will leave water and will make the dough more watery and we do not want that.
Knead the dough well, use as much elbow grease and make it as soft as possible.

Ingredients:

3 cups whole wheat flour( I used the atta from Indian store)
1.5 cups of packed methi/fenugreek leaves (remove the stems)
1 tsp grated ginger
Carom seeds/Ajwain
Turmeric
Chilli powder (depending on spice level)
2 tsp oil
Salt
Water for kneading

( Methi Paratha served with Dahi and Lima Beans Subzi (as side dish))

Method:

Dough:
Make sure the leaves are thoroughly cleaned and the stems are removed. Chop the fenugreek leaves finely. Add salt, chilli powder, turmeric, ginger, carom seeds to this and mix well.
Let this sit for about 30 minutes. The combination of chopped leaves and salt releases some of the water.
Now add the flour in small bits and mix with hands, because of the presence of methi water, you will be able to knead a bit. Doing this will also spread the fenugreek mixture through out. After all the flour is added, add oil to it and mix well.
Add water in intervals and knead thoroughly to make soft dough. Do not add too much water.
Keep aside covered for 2 hours or refrigerate. Note: the parathas come out best if the dough is refrigerated overnight.

Making Parathas:

Heat a flat pan/tava on medium to high flame.
From the prepared dough, take out lemon sized balls and shape into balls.
Roll them into rounds with a rolling pin dusting little flour in between, to prevent it from sticking.
Add a 2 drops of oil on the rolled circle, spread it around and fold it into a triangle. Roll the triangle into flour again and then using the rolling pin, roll into kind of a circle.
Place this on the pan and after about 30 secs, the circle/paratha begins to cook on the bottom and begins to puff at different places.
Turn it over and let the other side cook. Spread around little oil and cook. Keep a close eye on the pan, else the parathas will brown and harden.
Take out from the pan and place them in box and cover it with a lid.
Follow the steps for the remaining dough and make the parathas.
Serve with any subji, pickle of choice and or with some spiced yogurt/ Dahi.

Cucumber Pancake/ Cucumber Rotti Recipe

Given a chance I would eat this everyday for either breakfast, or lunch or dinner. This is how fond I am of this Cucumber Rotti. It is easy to prepare, uses readily available ingredients, does not require any fermentation and the taste is delicious. It is light tasting and also healthy. It is also a good way of using up the cucumbers lying around.

This is a variation of the Cucumber Dosa that I have made before. This is traditionally eaten during breakfast. If you are skeptical of the taste of cooked cucumber then let me assure you that cooked cucumber lends a sweet taste to the dish, while imparting wonderful aroma while it is cooking. The sweetness is offset by the green chillies and also the different flours. The quantity and the different flours used here can be changed as per taste and availability.

I was planning to send this to AFAM-Cucumber, but now I realise that I have missed the deadline

Ingredients:

2 medium to small size cucumbers (Taushe in Konkani)
½ cup rava/ sooji (fine)
½ cup idli rava
½ cup rice flour
2 tbsp wheat flour
Coriander leaves
4-5 green chillies
oil, salt

Preparation:

Peel the cucumbers and grate them. Retain the seeds of the cucumber but drain part of the cucumber water.
Chop up the green chilies very finely. Chop the coriander leaves.
Add the idli rava, rice flour, sooji, wheat flour, coriander leaves, and green chilies to grated cucumber and mix well. Add salt as required
Let this whole thing rest for about 30 minutes. Note that the mixture in this case will be coarse and not “gooey” or watery like a dosa batter.

Procedure:

Heat a griddle /tava and grease it a little bit. When the griddle/tava is hot, take a handful of the cucumber mixture and place at the center.
Pat the mixture using finger tips and spread it around starting from the center to form a circle.
Use little water to spread this out if it becomes hot to handle.
This spreading should not be either too thick or thin, make it as even as possible.
Make about 4-5 small holes around the periphery and center of the circle using a spatula.
Put about 1 tsp of oil around the pancake (rotti) and also 1 tsp into the small holes.
Cover this with a lid and let it stay for a minute or so on high heat.
After a minute take a peek and check to see if the backside of the rotti has a brown color.
If it has not, then let it stay for a while or the rotti will break when trying to turn it around.
If it has browned then, turn the rotti around, put some more oil around it and let it cook for a while.

This can be eaten as is or with little ghee or coconut oil.

Akki Rotti / Thalipeeth and Coconut Chutney

Akki Rotti means rice flour pancake in Kannada and is a rice-based specialty breakfast item from the sate of Karnataka. This is also very similar to “Thalipeeth” made in Maharashtra. This is served along with chutney and a dollop of ghee or butter on the side.
As with every other recipe there are so many different ways of doing this “Rotti”, some add shredded carrots, papdi liva (avarekai), dill etc to the dough. I pretty much follow my mother’s recipe here using the basic ingredients like onion, coriander, cumin seeds. She adds some oil/butter and cream to the dough as it makes the “Rotti” little softer and not dry like cardboard. This also allows the “Roti” to be kept for a longer time as otherwise it gets hard.
There are also different ways in which the Rotti is made. Some of my friends pat the prepared dough directly over the girdle/tava and some make this on a Kadai/bandle. The later method is called “Bandle Rotti” in Kannada. But I follow another method in which the Roti dough is patted on to a shape of circle on a plastic cover. I then transfer the prepared circled dough onto the hot tava. I feel this method gives more flexibility as it is easy to control the shape and the thickness of the “Rotti”. My mother uses the milk covers (available in India), washes them thoroughly, dries them and then magically cuts the rectangular plastic bag into a circular one. No matter how many times I have tried I can never get a circular shape. So as a last resort, whenever we go to India, I get bagful of these circular bags and store it there. If this is not available then aluminum foil can be used instead.

The coconut chutney is my MIL’s recipe. As the base coconut chutney itself has no special taste, the flavor is imparted from the tadka, so it has to be strong; a good quality of asafetida is recommended for this. The flavor for the chutney comes from hing and curry leaves.

This is my contribution to FIC-White, an event created by SunshineMom at TongueTicklers. This has been hosted this month by Lubna at Yummy Food.

Ingredients:

2 cups rice flour
¾ cup very fine chopped onions (more the better)
3-4 green chillies cut finely
1 Tbsp cumin seeds
Handful of chopped coriander leaves
Salt to taste
1 Tbsp warm butter/oil (while making the dough)
1 Tbsp cream (optional)
Little jaggery (optional)

Preparation: (making the dough)

Take a big flat plate and spread in the rice flour. Take the remaining ingredients (except oil and cream) and spread it over this. Mix well.
Warm the oil and pour it over this. Add the cream (if using) and mix well.
Make stiff dough out of this by adding warm water in parts. Do not add all the water at once.
This should have a consistently of chapathi dough. The more the dough is kneaded the better. Cover this dough and keep aside for about 30 minutes.

Method:

Heat a tava/gridle on medium flame. Meanwhile take a handful of the prepared dough and pat it on a plastic cover shaped into a circle (see above). Spread this around until medium thickness is attained.
Place this on the tava, pat round and remove the plastic cover. Spread oil around it and cover with a lid. There is no need to crank up the heat. This is usually cooked on medium to medium high flame.
Turn on the other side, add some oil and allow to cook on other side.
Proceed with the same method for the remaining dough.

Ingredients for coconut chutney:

1 cup shredded coconut
3-4 green chillies
1 tbsp tamarind paste
Salt to taste

Tadka

1 tsp Mustard seeds
3-4 Curry leaves
Asafetida (hing) a pinch
2-3 red chillies broken into an inch
oil

Method:

Grind the coconut along with green chillies, tamarind and salt adding sufficient water. Make sure there are no lumps and that it has become a fine paste.
For tadka heat oil, add mustard seeds, curry leaves, red chillies and asafetida. Pour this over the chutney and close this with lid immediately.

Sago Rotti (Sabudana Thalipeeth)

Tension filled engineering exams, vast syllabus, Parents care and concern; these are the memories that come to me whenever I cook this. Years ago I used to be a nervous wreck when it came to my exams, the last minute cramming, never ending studies, burning of midnight oil, lack of sleep etc.
As usual, my parents were concerned and wanted to alleviate my tension in ways they found feasible. Somewhere along the way they came with the idea of making my all time favorite dish “Sabudana Thalipeeth” during my exams, so that I could relax and take a break for a little bit. I now recall the way my Mom used to prepare it with so much warmth and care, while my Dad would try to calm me by saying some encouraging words. My Grandpa would crack some jokes and cheer me up while my younger brother as usual would complain that I was the center of attraction and that I hog the limelight as well as everybody’s attention at home.
I would then indulge myself in that Roti, taking small pieces at a time and relishing every bit of it, crispy on the outside and soft and gooey on the inside. The combination of cooked potato along with sago, peanuts gives it a unique taste. So with all the affection showered, lingering taste in my mouth, my mind would be deviated and that would calm me and give me a fresh approach to my studies.

Ingredients

1 cup sago/ tapioca / sabudana
1 medium potato
2 tbsps yogurt
Handful of peanuts
3-4 green chillies
Jeera,
Coriander leaves a handful
Oil
Salt to taste

Preparation:

Soak the Sago/ tapioca in enough water for about 2-3 hours.
Drain the water completely; making sure no liquid is left out.
Dry roast the peanuts until crunchy, remove skin and collect them together on a square of people. Use rolling pin to roll over it and make coarse powder.
Peel and grate the raw potato.
Also cut the green chillies into small pieces.
Cut the coriander leaves finely.
Mix all the ingredients (except oil) thoroughly and keep aside.
Taste to make sure the salt, spice is correct.

Method:

Heat a tava/flat pan and grease it a little bit. When the tava is hot, take a handful of the sago mixture and place at the center.
Pat the mixture using finger tips and spread it around starting from the center to form a circle.
Use little water to spread this out if it becomes hot to handle.
This spreading should not be either too thick or thin, make it as even as possible.
Make about 4-5 small holes around the periphery and center of the circle using a spatula.
Put about 1 tsp of oil around the Roti and also 1 tsp into the small holes.
Cover this with a lid and let it stay for a minute or so on medium heat.
After 2 minutes take a peek and check to see if the back of the Roti has a brown color.
If it has not, then let it stay for a while or the Roti will break when trying to turn it around.
If it has browned then, turn the Roti around, put some more oil around it and let it cook for a while.

The Roti can be served as is as it has all the flavorings and does not need any accompaniment.
NOTE: The roti has to be cooked on medium heat for a long time on both sides. If left un-cooked or half done it tastes bitter.

Instant Sooji Onion Appe /Paniyaram

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I was going through the food pictures I had taken a while ago and realized that I had not yet blogged the recipe for this Instant Appe. It was intended to be a part of the trilogy series, the others be Chana Daal Appe and Dahi Vada Appe.For this Appe I was thinking of a way of making a healthier version of the famous “Rave vade” of Karnataka. The batter is made of Sooji, onion, green chilies and it is deep fried.

Of course, this version is no where close to the original, but nevertheless a healthier version to snack on. Also as a note of caution these cannot be let out for a long time as they do not maintain their crispness for a long time.

Ingredients

1/2 cup fine Sooji (rava)
1 small onion
½ cup idli rava
½ cup rice flour
2 Tbsps yougurt/cream
3-5 green chillies
1 Tbsp jeera (cumin)
¼ tsp baking soda
Coriander leaves
Salt, oil
Curry leaves

Method:

Chop the onions and coriander leaves finely.
Mix all the above ingredients except oil into a thick paste. Add little water to thin it out a little.
Check for salt and other seasonings. Add more as per taste.
Heat the Appe/ Appam pan and add 1 tsp oil into each groove.
Make sure that the oil has become hot (not smoking hot). Drop a bit of batter to test and if you hear the sizzling sound, the oil is of the right temperature.
Add the prepared sooji batter into each of the grove, so that ¾ of the grove is covered and then cover it with a lid.
Reduce the heat a little bit at this time. After a minute or so, open the lid and with a kitchen knife, run it around the edge of the appe, to see if it is browning.
Make sure the appe does not turn dark brown or black in color. The one in the middle is the one that gets dark fast.
If some of the appe can be easily displaced from the grove turn it on the other side, add oil and cook until done. Let the remaining appe cook correctly and turn them when done.
When turned on the other side, add oil again and reduce the heat even further and there is no need to cover with lid. This side gets done pretty fast.

Chana Daal Appe : Low fat Masala Vada

Masala vada is an all time favorite snack in our family, but since it is deep fried I don’t make it a lot. I make it during festivals and special occasions but most of the time I tend to look for healthier alternatives. After I made the urad daal appe, this was a natural extension to that idea and I decided to give this a shot. The batter that is used is the same as Masala vada. The final verdict is that, the taste is great, can be made when ever you want to make something healthy, can be used as a finger food, snack for kids etc. However this is no substitute for the actual Masala Vada and there is no reason to throw the deep fryer yet !

Ingredients

1 cup chana daal
1 medium onion
2-3 green chillies
2-3 pods garlic
Coriander leaves
Jeera
Cloves
Salt

Preparation:

Soak the chana daal in enough water for about 4-5 hours.
Meanwhile dice the onion into small pieces.
Grind the soaked chana daal along with green chillies, jeera, garlic, cloves with little water in the grinder to a semi smooth paste. (The batter should be a bit coarse)
Add the diced onions and mix thoroughly and keep aside.
Check for taste; if necessary add salt, chillies etc.

Method:

Heat the Appe/ Appam skillet and add 1 tsp oil into each groove.
Make sure that the oil has become hot (not smoking hot). Drop a bit of batter to test and if you hear the sizzling sound, the oil is of the right temperature.
Add the prepared chana daal batter into each of the grove, so that ¾ of the grove is covered and then cover it with a lid.
Reduce the heat a little bit at this time. After a minute or so, open the lid and with a kitchen knife, run it around the edge of the appe, to see if it is browning.
Make sure the appe does not turn dark brown or black in color. The one in the middle is the one that gets dark fast.
If some of the appe can be easily displaced from the grove turn it on the other side, add oil and cook until done. Let the remaining appe cook correctly and turn them when done.
When turned on the other side, add oil again and reduce the heat even further and there is no need to cover with lid. This side gets done pretty fast.

Low Fat Methi Pakodas (Appey/Paddu/Paniyaram Style)

My dear friend Upsi makes the best Methi (Fenugreek leaves) Pakodas. Whenever she makes them at home, she is sweet enough to bring some for us as well. Pakodas made with Fenugreek are new to us and we had not tasted it before. Of course, we have had onions pakodas and they are our all time indulging favorites.

The Methi Pakodas that Upsi makes are crispy, spicy with strong flavors of fenugreek, fennel complementing the sweet taste of cooked onions. The bitter taste of fenugreek is no where to be found. All in all a deadly combination J.Suffice to say that we all including the little one waste no time in polishing off the container clean and clear. That is how good they are!

Last Thursday I came back early from work and had that craving to indulge on something crispy and yummy. It was too early for dinner, but about the right time for evening tea. With the impending long weekend in mind, I was all set to do some experimenting in the kitchen. The first thing that came to my mind were these pakodas and also I had been meaning to try them for a long time. However with not–so-happy thought of bulging waistline I decided to make it the low-fat Appe Style way.

For all those new to this method, I use the Aebleskiver Pan to make low-fat version of pakodas, vadas, bhajjis. The Appe (Konkani cooking word) is also referred to as “Ponganalu/Paniyaram/Uniyappam”. I have found very favorable results by using this pan and this forms a healthier alternative to the deep fired variety. To see how the Aebleskiver pan/skillet looks like check here.

You can also check other recipes using this skillet: Dahi Vada (Appe ), Malai Kofta Curry, Masala Vada.

My son also liked this and ate it with some ketchup. This week I also packed some for him in his lunch box as one of the items. It has the same taste and this is crispy on the outside, with spongy idli like texture on the inside and definitely worth a try.

This is my contribution to the event CFK: Healthy Lunch Boxes guest hosted by Neha. This is a monthly event started by Sharmi of Neivedyam.

Ingredients:

1 ½ cup Besan (Gram flour/Chickpea flour)
2 Tbsp rice flour
1 cup of chopped onion
1 cup of pressed fenugreek leaves chopped (I used ½ cup of frozen Fenugreek leaves)
Turmeric
Red chili powder
Salt per taste
2 tsp fennel seeds
Sugar a pinch
½ tsp Baking soda
Water to make the batter

Yields:

Approximately 30 appes.

Method:

· Note: If using the frozen fenugreek, thaw it first and microwave it until the water content is gone.

· In a bowl mix together Besan, Rice flour, baking soda, salt, red chili powder, turmeric, fennel, sugar. Add water so that it has a consistency of pakodas/bhajji (Neither thick nor runny)

· Add the diced onions, fenugreek and mix thoroughly and keep aside for 10 minutes. Check for taste; if necessary add salt, chillies etc.

· Heat the Aebleskiver pan/ Appe skillet and add 1 tsp oil into each groove.

· Make sure that the oil has become hot (not smoking hot). Drop a bit of batter to test and if you hear the sizzling sound, the oil is of the right temperature.

· Add the prepared batter into each of the grove, so that 2/3 of the grove is covered and then cover it with a lid.

· Reduce the heat a little bit at this time. After a minute or so, open the lid and with a kitchen knife, run it around the edge of the appe, to see if it is browning.

· Make sure the appe does not turn dark brown or black in color. The one in the middle is the one that gets dark fast.

· If some of the appe can be easily displaced from the grove turn it on the other side, add oil and cook until done. Let the remaining appe cook correctly and turn them when done.

· When turned on the other side, add oil again and reduce the heat even further and there is no need to cover with lid. This side gets done pretty fast.

Eat them warm as is or with ketchup. Do not forget to drink with some tea J

Appe with a twist: Dahi Vada (Appe)

Update: In this recipe I first make the Medu Vada as an Appe (Konkani cooking word) in a Aebleskiver Pan. This ‘Appe’ is also referred to as “Ponganalu/ Paniyaram/ Uniyappam/ Gundupongalu or Gundpaanglu”. After that I dip them in the seasoned yogurt/curd. I have found very favorable results by using this pan and this forms a healthier alternative to the deep fired variety. There is also no difference in taste. To see how the pan/skillet looks like check here.

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It is funny how I came up with this idea of “Dahi Appe” and I have to thank my toddler for that. Strange, but sometimes their stubbornness, fussiness challenges you to think outside the box and come up with creative ways of feeding them healthy and nutritious food. Their temper tantrums, constant whining, screaming, terrible two’s syndrome …….. now that is a different story altogether and makes you want to sit inside a box forever.

Anyways, so S as any other toddler has this nasty habit of turning his head around in a 180 turn, the moment I take food to him. So I usually have to tax my brain to try something new to allure his taste buds. I thought about the usual vadas, bhajjis etc but did not want to give him deep fried food as it is very easy to fall into that temptation and then hard to get them out of it. So somewhere along and had this idea of making “Urad daal vada (medu vada)” as appe.

I was so excited with this idea, that I could not wait to try it. In fact, when I made them I was surprised as they tasted pretty good by themselves. It is good idea for a healthy wholesome snack even for the adults. Of course, they do not taste anywhere near the deep fried ones but nevertheless a filling snack and a healthy substitute.

But then while munching on those goodies I had another wicked idea and that was to put it in the yogurt mix to make “Dahi vada”. After all, anything dipped in yogurt goodness has to taste good, right?

. This tastes exactly like Dahi Vada/ Dahi Bada/ Thayir Vada.

Ingredients for the urad vada ( appe )

1 cup urad daal
Curry leaves
Ginger
2-3 green chillies
Pepper corns
Salt

Ingredients for the yogurt sauce

1 cup yogurt (if thick thin it out with little milk)
2-3 red chillies
3-4 curry leaves
Mustard
Salt, oil

Soak the urad daal in enough water for about 4-5 hours.

Grind the soaked urad daal with little water in the grinder to a smooth paste. The batter should not be flowing or too thick either.

Add salt, diced green chillies, ginger, curry leaves. Mix thoroughly and keep aside.

Yogurt sauce: The yogurt should not be very thick, thin it out a bit with milk.

Prepare a seasoning of oil, mustard, curry leaves, red chillies and pour it into the yogurt.
Method:

Heat the Appe/ Appam skillet and add ½ tsp oil into each groove.

Make sure that the oil has become hot (not smoking hot). Drop a bit of batter to test and if you hear the sizzling sound, the oil is of the right temperature.

Add the prepared urad daal batter into each of the grove, so that ¾ of the grove is covered and cover it with a lid.

Reduce the heat a little bit at this time. After a minute or so, open the lid and with a kitchen knife, run it around the edge of the appe, to see if it is browning.

Make sure the appe does not turn dark brown or black in color. The one in the middle is the one that gets dark fast.

If some of the appe can be easily displaced from the grove turn it on the other side, add oil and cook until done. Let the remaining appe cook correctly.

When turned on the other side, reduce the heat even further and there is no need to cover with lid. This side gets done pretty fast.

After done, place it in the already prepared yogurt mixture.
This can be served after an hour or so after the yogurt mixture is absorbed into the appe / vadas.

Update: In this recipe I first make the Medu Vada as an Appe (Konkani cooking word) in a Aebleskiver Pan. This ‘Appe’ is also referred to as “Ponganalu/Paniyaram/Uniyappam”. After that I dip them in the seasoned yogurt/curd. I have found very favorable results by using this pan and this forms a healthier alternative to the deep fired variety.

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Yeddyurappa defiant even after BJP asks him to resign

Yeddyurappa defiant even after BJP asks him to resign

Methi Paratha (Fenugreek Flatbread)

Methi Paratha served with Dahi and Lima Beans Subzi (as side dish)

( Methi Paratha served with Dahi and Lima Beans Subzi (as side dish))

( Methi Paratha served with Dahi and Lima Beans Subzi (as side dish))

Cucumber Pancake/ Cucumber Rotti Recipe

Akki Rotti / Thalipeeth and Coconut Chutney

Sago Rotti (Sabudana Thalipeeth)

Instant Sooji Onion Appe /Paniyaram

Chana Daal Appe : Low fat Masala Vada

Low Fat Methi Pakodas (Appey/Paddu/Paniyaram Style)

Appe with a twist: Dahi Vada (Appe)

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