Rava Dosa

Ingredients

1 cup rava (Upma suji)
1/4 cup maida (all purpose flour)
1/2 cup buttermilk
1 inch ginger piece
salt, cumin seeds
1 large onion

Method:

Mix the rava and maida with the buttermilk.Add water to bring it to dosa consistency. Don't make it too thin or watery.Then grind the ginger and green chillies and add it to the batter. Add salt to taste.Nicely chop the onions and keep.Make thin dosas and sprinkle the cut onions and little cumin seeds over the dosa each time.Remove after they are nicely done and look crisp.

serve with coconut chutney

Paper Dosa

Ingredients:

1 Cup Rice
1/2 cup Urad Dal
1/2 cup Rice Powder
2 tsp Methi seeds
2 Tbsp Besan Powder
Salt as per

Method: Wash and soak rice, dal and methi seeds for about 4 hours in warm water.Grind all together into a smooth and thick batter along with salt, rice and besan powder.Set it in a warm place for 8 to 12 hours and let it ferment nicely.Heat up the griddle. Pour enough batter and roll it around quick from center going outwards. keep the flame on low when pouring the batter and once you roll it immediately turn the flame on high to let it roast well.Pour some Ghee/Oil and allow it to cook on high heat until nicely roasted on one side.Serve hot with chutney of your choice.

Beetroot Cutlet

Ingredients:

3 small beets
1 medium potato
1 medium onion
1/2 tsp grated ginger
1 tsp red chilly powder
1/2 tsp garam masala powder
1 tsp dhaniya powder
salt as required
1/2 tsp jeera
1 tbsp suji
1 tbsp purpose flour
oil

Method:
Pressure cook beets and potato. Peel skin from beets and potato. Grate beets and potato .Heat 1 tbsp oil in a deep pan and add jeera,grated ginger and then onion.Fry for few minutes untill onion is cooked and then add grated beets and potato. Add all dry powders and salt.Mix well and let this mixture cool. Now,make small lemon sized balls.Mix all purpose flour in water to make a thin batter.Spread suji on a palte.Take the veggie ball into your palm,flatten it like a tikki ,dip in flour batter and pat with suji on both sides and shallow fry this on a hot tawa and serve hot with tamarind sauce

Avial

Ingredients:

Mixed Vegetables - 3 Cups
Diced Medium Sized

Winter Melon
Potato
Carrot
Beans
Peas
Drumstick
Plantain
Yam

Grated Fresh Coconut - 1/2 Cup

Green Chillis - 2

Cumin Seeds - 1 tablespoon

Beaten Curd/Yogurt - 1/2 Cup

Curry Leaves

Coconut Oil - 1 tablespoon

Salt

Method:

Cook Vegetables with Salt, until tender. do not over cook the Vegetables. Do not add more water for cooking the Vegetables as the Avial will become too watery.Meanwhile, Grind Coconut along with Green Chillis and Cumin Seeds.When the Vegetables are cooked, add the Ground Coconut and Stir gently.When the content heats up, Reduce the heat completely.Stir in the Curd/Yogurt.Mix in the Curry Leaves and Coconut Oil. Serve hot with Rice

Mango, Beans,Carrot Chutney

Ingredients:

Raw Mango-sliced 1cup

2 Carrots-sliced 1/2cup

Green Beans-sliced 1cup

Oil for seasoning

Mustard Seeds - 1 teaspoon
Urud Dal - 2 teaspoons

2 Green Chillis slit vertically

Asafoetida Powder

Turmeric Powder

Curry Leaves
Besan Flour
Salt

Method:

Heat oil in a kadai and add Mustard Seeds, when it sputters, add urud dal, when it turns golden, add the Green Chillis and the Curry Leaves.Add the Diced Mixed Vegetables. Pour 2 cups of water and allow it to boil.When its boiling, add Salt, Asafoetida powder and Turmeric Powder.Cook till vegetables are tender.Take half cup Water and Whisk in the Besan flour. Add this to the Masala. Keep stirring. In a minute you will notice the masala thickening. Turn off heat when the desired consistency is reached. Garnish with Cilantro and Serve hot with Chapathis or Dosas.

Tindora Roast

Ingredients:

Chopped tindora - 2 Cups

Oil for seasoning Mustard Seeds - 1 teaspoon

Urud Dal - 1 teaspoon

Turmeric Powder

Asafoetida Powder

Red Chilli Powder

Salt

Method:

Put the chopped Vegetable in a Microwave Safe Bowl. Wash and Drain the Water. Close a Lid with a vent and cook in Microwave in High for 6 to 7 minutes.

Heat Oil in a wide Non Stick Kadai and tamper the Mustard Seeds, then add the Urud Dal. When it turns golden brown, add the cooked vegetable. Stir and add the other Ingredients. Fry until the Vegetable is roasted.serve hot with Rice or Roti

Beans Kootu

Ingredients:

1 Cup Lima Beans
Chopped Cabbage - 1 Cup
Chopped Beans - 1 Cup
Tomato - 2 (Chopped)
Tamarind Concentrate - 1 teaspoon
Sambar powder - 1 teaspoon
Oil for seasoning
Mustard Seeds
Urud Dal
Asafoetida
Turmeric Powder
Curry Leaves
Salt as required

Method:

Soak Lima Beans in water overnight.Pressre Cook Lima Beans and Mash it well.
Fry the chopped tomato (no oil or water required) and add the mashed lima beans and stir until it blends well with the Tomato. Keep it aside.
Heat Oil in a kadai and tamper the Mustard seeds. Add the Urud Dal and when it turns golden, add the Cabbage and Beans. Pour some water and allow it to boil.
While the vegetables are boiling, add the Tamarind Concetrate, Turmeric Powder, Asafoetida Powder, Curry Leaves and Salt.When the Vegetables become tender, add the Kootu or Sambar Powder .Stir well and add the Mashed Lima Beans. Stir until the beans blends well to become a gravy.Garnish with cilantro and serve hot with Rice or Roti.

Capsicum Rice

Ingredients:

Rice – 1 cup
Capsicum –3 thinly sliced
Oil – 2-table spoon
1 teaspoon – mustard seeds
1 teaspoon – urud dal
Turmeric powder
Asafoetida powder
2 pods cardamom
Salt – as required
Ghee and coriander leaves

Method:

Cook rice and allow it to cool. Separate grains.Heat little oil and add mustard seeds, when it sputters, add urud dal. When it starts turning light brown add the capsicum. Sauté in medium heat and when its done add turmeric, salt, asafoetida powder and Cardamom. Stir and now add 2 to 3 spoons of the ground powder. Mix well and now add the cooked rice. Stir very gently and when its ¾ mixed, add 2-table spoon ghee and then mix again. Garnish with coriander leaves

Channa Dal Payasam

Ingredients:

1/2 cup Split Bengal Gram
1 cup grated Coconut
4 tblsp Clarified Butter
1 cup Jaggery
5 crushed Cardamoms
2 tblsp Coconut cut into cubes
5 Cashewnut

Method: Wash and soak the gram. melt a part of the ghee in a pan , add the coconut pieces and fry till golden brown over a medium flame drain, remove and keep aside. In the same ghee add the cashew nuts and over a low flame fry till golden brown and keep aside. Extract coconut milk by soaking the grated coconut in about half a cup of hot water for 10 minutes and then pass the mixture through a strainer. Boil the gram in a sauteuse with just sufficient water to cook the gram. When the gram is cooked add the jaggery and the coconut milk. Cook till the mixture is thick stirring once in a while so that it does not get burnt.Add the remaining ghee and the cardamoms. mix thoroughly. Serve garnished with the fried coconut pieces and the cashew nuts

Kadhai Chicken

Ingredients:
Whole Chicken
Chopped Onions (medium size) 3-4
Chopped Tomatoes (medium size) 6-7
Ginger Paste 2 tsp.
Garlic Paste 2 tsp
Chopped Green Chilli 3
Coriander Powder 2 tsp
Garam Masala Powder 2 tsp
Red chilli powder 1-1/2 tsp
Turmeric Powder 1/2 tsp
Salt to taste
Vegetable oil as required
Coriander leaves for garnishing

Method: Thoroughly clean the chicken and cut into pieces.Heat oil in a kadhai. Add chopped onions and green chilli and fry until light golden brown in color.Add red chilli powder, turmeric powder, garam masala, coriander powder and salt. Mix well.Add tomatoes, ginger, garlic paste and cook until the tomatoes become tender.Add little water and bring it to boil.When the gravy becomes slightly thick, add chicken pieces and mix well.Reduce the heat. Cover and cook for 10-15 minutes.Then garnish with coriander leaves and serve hot.