Vegetable Uthappam

Ingredients:

Raw Rice-3 cups
Black Gram-1¼ cup
Onions2 -(finely chopped)
Tomatoes2- (finely chopped)
Coriander Leaves-2 tsp (finely chopped)
Salt-to taste

Method:

Wash and soak rice and gram seperately. Grind gram to a smooth batter and grind rice to a coarse batter.

Mix both the batters to gether and let it ferment for about 8-10 hours.

Just before making dosas, add salt and chopped onions and tomatoes.

Pour the batter on dosa tava and spread it to make thick dosas. Sprinkle oil and fry on both the sides. Serve with coconut or coriander chutney.

Sambar Vada

Ingredients:

urad dal -250grms
soda-bi-crab-a pinch
salt-To taste
Oil for deep frying

Method:
1)Soak black gram overnight. 2)Drain off the excess water. 3)Grind it in a grinder without using water. 4)Heat oil in a pan. 5)By the time the oil gets heated, beat the mixture with a little water till it becomes fluffy. 6)Add salt and soda-bi-carb. 7)Wet your palm and spread 1 tbsp of the mixture on it and make a hole in the center to get the desired shape. Carefully remove it from your palm and fry them to a golden brown colour. 8)While serving, put these vadas in a bowl of Sambar topped with chopped coriander leaves.
hot hot sambar vada ready.

Tomato Onion Paratha

Ingredients

For the dough :

1 Cup Of Plain Flour (Atta)

1 Tbsp. Oil

Water for kneading

For filling :

1/2 cup tomato finely chopped

1 cup onions finely chopped

1 tbsp. coriander finely chopped

1 tsp. red chili powder

1/2 tsp. cumin powder

Salt according to taste

Oil / Clarified butter for making the parantha

Method

1.Knead the flour as stated.
2.Mix Onion & tomato with all the other dry ingredients together.
3.Roll out the dough into small puris & spread some of the Onion tomato filling over it.
4.Make a tight Swiss roll. Press together and reroll to full size parantha.
5.Now cook on a tava (griddle) with Ghee (clarified butter) until light brown and serve hot. Both separately into thin chappatis.

Serve hot and crisp with butter or chutney.

Gobhi Ka Paratha

Ingredients:
DOUGH 4 cup whole-wheat flour 1 to 3 cups cold water 3/4 cup ghee
CAULIFLOWER FILLING
2 tablespoon ghee
1 tablespoon finely chopped fresh ginger root
1 teaspoon finely chopped garlic
1/2 cup finely chopped onions
1 teaspoon turmeric
1/8 teaspoon ground hot red pepper
1 medium cauliflower,
trimmed,
and coarsely; chopped
1 tablespoon finely chopped fresh hot green chil;
1 teaspoon ground cumin
1 teaspoon salt
6 to 8 tablespoons ghee

Directions:

How to Cook Gobhi Paratha:

DOUGH: Prepare the whole-wheat dough in the following fashion: In a small bowl, combine the whole-wheat flour and 1/4 cup of the ghee. With your fingertips rub the flour and fat together until they look like flakes of coarse meal. Pour 1 cup of water over the mixture all at once, knead together vigorously, and gather the dough into a compact ball. If the dough crumbles, add up to 2 cups more water, 1/4 cup at a time, until the particles adhere. On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand. Repeat for 7 or 8 minutes, until the dough is smooth and elastic. Again gather it into a ball. Place the dough in a bowl, drape a kitchen towel over the top, and let it rest at room temperature for at least 30 minutes before rolling it.

CAULIFLOWER FILLING:
Meanwhile, in a heavy 10 to 12-inch skillet, heat 2 tablespoons of ghee over high heat until a drop of water flicked into it splutters instantly. Stir in the ginger and garlic, then the onions. Lower the heat to moderate and, stirring constantly, fry the mixture for 7 or 8 minutes, until the onions are soft and golden brown. Watch carefully for any sign of burning and regulate the heat accordingly. Stir in the turmeric, red pepper, cauliflower, chili, cumin and salt. Reduce the heat to low, cover tightly and cook for 10 minutes, or until the cauliflower is tender but still slightly resistant to the bite. To make the parathas, divide the cauliflower mixture into 9 equal portions. Divide the dough also into 9 portions and drape a dampened kitchen towel over them to keep the dough moist. One at a time, on a lightly floured surface, roll a ball of dough into a round about 5 inches in diameter. Place a portion of the filling mixture in the center of the round and fold the edges over it, pressing them together to enclose the filling securely. Pat the filled paratha flat with your hands, then gently roll it again to make a round about 5 inches in diameter. As you shape and fill the parathas, set them aside, covered with a dampened kitchen towel to keep them from drying out. Heat an ungreased 10 to 12-inch skillet with a non stick finish or a well-seasoned cast-iron skillet or griddle until it is hot enough for a drop of water flicked into it to splutter instantly. Place one of the parathas in the pan and, moving it about constantly with your fingers or the edge of a metal spatula, cook for a minute or so. With a wide spatula, turn the paratha over and brush about a teaspoon of the ghee on the top. Cook for 2 minutes, then turn it over, spread with another teaspoon of ghee and cook for I minute. Turning frequently, continue to cook until the paratha is brown on both sides. Serve the parathas warm,They are traditionally accompanied by plain yoghurt or any raita.

Kadi Pakoda

Ingredients:
For pakodas:-
1 1/2 cups onion ( chopped ) ,
3 tbsp gram flour ,
1 tbsp coriander leaves ,
salt to taste ,
1/2 tsp garam masala ,
oil for frying ,
1 green chilli ( chopped )
For Kadi:- 2 cups fresh curd ,
2 tbsp gram flour ( besan ) ,
3/4 tsp cumin seeds ,
1 onion ( chopped )
3/4 tsp red chilli powder ,
1/2 tsp turmeric powder ,
1/2 tsp coriander powder ,
2 tbsp coriander leaves ( chopped )
1 tbsp ghee , salt to taste ,
1/2 tsp garam masala.

Method:

For Pakodas:-
Combine gram flour, onions , green chillies , salt , garam masala , coriander leaves and water
to make a thick batter. Take a spoonfuls of batter and fry in oil till they are golden in colour.
When all are done keep aside.
For Kadhi:
Mix the curd , gram flour , add 3 cups of water , beat well and keep aside. Heat the ghee in a pan ,
fry cumin seeds , until they crackle. Add onion and fry until golden . Then add the chilli powder ,
turmeric powder and coriander powder , fry for a few seconds. Add the curd mixture and boil for
20-25 mts on a low flame , stirring in between add pakodas and salt , cook for 3 more mts.
Sprinkle coriander leaves and garam masala . Serve hot with rice as a side dish.

Raddish Dal

Ingredients:

• 1 cup toovar dal (soaked in water for one hour)
• 2 radishes
• 1 large tomato
• 1 large onion
• 1 tbsps. sambhar powder
• 1 tsp. jaggery
• 2 tbsps. finely grated coconut
• A little mustard
• 2 sprigs of curry leaves
• 6 whole cashewnuts
• 2 tbsps. oil
• Salt to taste.

Method:
Scrape and cut radish into round pieces. Heat oil in a kadai. Put in the mustard. When it splutters add chopped onion. Fry till golden brown. Mix chopped tomato, curry leaves, sambhar powder and the grated coconut. Keen frying for a few minutes. Add drained toovar dal and the radish slices. Add salt to taste and about two cups of water. Simmer on a slow fire till cooked. Serve hot with rice.