Curd rice

Ingredients:
                     Rice: 3 cups ( cooked and lightly mashed)
                     Curd: 2 and half cups
                     Green chilli: 2-3 (cut it lengthwise)
                     Ginger: 1/2 tspn (grated)
                     Oil: 3-4 tbspn
                     Mustard seeds: 1/4 tspn
                     Cumin(Jeera): 1/4 tspn
                     Urad dal: 1tspn
                     Asafoetida(hing): pinch
                     Red chilli: 2-3
                     Curry leaves: 1 sprig
                     Coriander leaves to garnish

Method:    
                1. Mix curd with the boiled rice. Add green chilli and salt. Mix well.
                2. Heat oil in a pan, add mustard and jeera. when mustard starts to splutter, add curry leaves, red chilli, ginger and asafoetida.
                3. Now add urad dal and fry till light brown in color.
                4. Switch off the flame. Add this tempering to curd rice. Mix well.
                5. Garnish with coriander leaves.  
                6. Serve with pickle.  

Mixed Flour Dosa

Ingredients:
                     Rice Flour: 1 cup
                     Wheat Flour: 1/2 cup
                     Maida: 1/4 cup
                     Medium Rava(Semolina): 1/2 cup
                     Onion: 1/4 cup (finely chopped)
                     Carrot: 2 ( finely grated)
                     Green chilli: 1( finely chopped)
                     Cumin seeds(Jeera): 1/4 tspn
                     Coriander leaves: 6-7 strands (finely chopped)
                     Salt to taste
                     Oil

Method:
               1. Mix all the flours. Add enough water to get a dosa batter consistency.
               2. Add jeera, onion, carrot, green chilli, salt and coriander leaves. Mix well.
               3. Allow it to rest for 15mins.
               4. Heat the tawa on medium heat. Pour a scoop of batter on the center of the tawa    and spread it in circular motion.
               5. Drizzle a tspn of oil on dosa. cover with a lid and cook for a min.
               6.  Flip the dosa and cook on the other side.
               7. Serve with chutney or pickle.
                 

Onion Dosa (Khara Uthappam)

Ingredients:
                        Rice: 2 cups
                        Urad dal: 1/4 cup
                        Channa dal: 1 tbspn
                        Fenugreek(menthya): 1/2 tspn
                        Onion: 1/2 cup( finely chopped)
                        Red chilli: 4-5
                        Turmeric: 1/4 tspn
                        Cumin(Jeera): 2 tspn
                        Coriander leaves: 7-8 sprig
                         Asafoetida: pinch
                        Salt to taste

Method:
                  1. soak rice, urad dal, channa dal and fenugreek for 4-5 hrs. Drain out the water.
                  2. Add the rice and dal mixture along with other ingredients  except onion and salt in a blender and grind with enough water to form a  dosa batter consistency.
                  3. Leave it for an hour.
                  4. Add finely chopped onion and salt. Stir well.
                   

                  5. Heat tava on a medium heat.

                  6. With a laddle, pour a scoop of batter on the center of the tava.

                  7. Spread it outward from the center ( this dosas are made smaller than  the regular dosa).

                                

                   8. Drizzle a tspn of oil on the dosa and cover with a lid.

                                  

                   9. Fry on both the sides. It should be light golden brown in color.
                  10. Serve hot with chutney or pickle.

Puri / Poori

Ingredients:
                     Wheat Flour: 2 cups
                     Water: 1 cup
                     Ajwain: 1/4 tsp ( Optional)
                     Salt to taste
                     Oil for deep fry
Method:
               1. Mix the flour, salt, water and ajwain.
               2. knead the dough well( It should be harder than the chapathi dough)
               3.Cover and allow it to rest it for 5-10 mins.

                    
               4. Heat oil in a pan/Kadai on medium heat.
               5. Make small balls out of the dough.

          
               6. Press it with your palm. Roll it out using rolling pin to form a even disc using very less flour.
               7. Check oil by putting a tiny bit of dough into the oil. If it raises immediately then oil is ready for frying.
               8. Slide a Puri in a hot oil and gently press with a frying laddle. This helps Puris to puff up.

                      
               9. Flip the puri and fry on the other side till light golden brown in colour.

                 
              10. Drain out the excess oil.
              11. Put it on a Paper towel.
              12. Serve with Vegetable Saagu, Potato Palya or Chutney.
              
   


  

Vegetable Saagu

Ingredients:
                     Mixed Vegetables: 2 cups (Beans, Carrot, Potato, Peas, Cauliflower)
                    Oil: 2-3 tbspn
                    Mustard Seeds: 1/4 tspn
                    Asafoetida(hing): pinch
                    Curry leaves: 1 sprig
                    Salt to taste




Masala to Grind:
                            Onion: 1/2 cup
                            Coriander Seeds: 2-3 tbspn
                            Cumin Seeds( Jeera): 1 tbspn
                            Black Pepper: 10-12
                            Poppy Seeds(gasagase): 2 tbspn
                            Whole split peas( Hurigadale): 1 tbspn
                            Green chilli: 2-3
                            Cinnamon: 1 inch piece
                            Cloves: 3-4
                            Coconut Powder: 1/2 cup
                            Tamarind Extract: 1 tbspn
                            Ginger: 1/2 inch piece
                            Garlic: 3-4 cloves
                            Coriander leaves to garnish
                    
                     
Method:
             1. Roast Onion, Coriander seeds, Jeera, Black Pepper, Cinnamon stick, Poppy seeds and cloves one by one.

             2. Grind roasted ingredients along with ginger, garlic, green chilli, tamarind, Coconut powder, whole split peas and Coriander leaves with little water and keep aside.
             3. Boil the mixed vegetables in a pan with enough water. add salt and do not over cook.
             4. Heat oil in a pan, add mustard. when mustard starts to splutter, add curry leaves and hing.
             5.  Add the grinded masala and cooked veggies. check for salt.
             6. Cook for few mins.
             7. Serve with Puri, Chapathi, Rava idli or Dosa.

Ash Gourd Sambar(Boodukumbala Kaayi Huli)

Ingredients:
                      Ash Gourd: 3-4 cups (chopped)
                      Toor dal: 1/2 cup
                      Peanuts: 2-3 tbspn (Optional)
                      Turmeric: pinch
                      Jaggery: 2-3 tbspn
                      Oil: 2-3 tbspn
                      Mustard seeds: 1/4 tspn
                      Curry leaves: 1 sprig
                      Asafoetida(hing): pinch
                      Salt to taste




  Ingredients to Grind:
                                    Coriander seeds(Dhania): 2 tbspn
                                    Urad Dal: 2 tbspn
                                    Red chilli: 5-6
                                    Black Pepper( Menasu): 10-12
                                    Cumin(Jeera): 1/2 tbspn
                                    Dry kopra( Kobbari): 1/2 cup
                                    Tamarind extract: 2-3 tbspn
     
Method:

               1. Dry Roast the ingredients to grind except tamarind.   
                                

2. Grind the roasted ingredients along with tamarind.     
3. Pressure cook toor dal and peanuts with 3-4 cups of water.
4. Heat oil in a pan, add mustard seeds. when mustard starts to splutter, add curry leaves and Asafoetida.
5. Add chopped Ash gourd, salt and turmeric. Fry till ash gourd is half cooked.

6. Add grinded masala, pressure cooked toor dal and jaggery.
7. Boil for 5 mins.
8. Serve with rice.
           

Whole moong dal (Hesaru kaalu dal)

Ingredients:
                    Whole moong: 1 cup
                    Water: 3 cups
                    Onion: 1/4 ( finely chopped)
                    Tomato: 1(finely chopped)
                    Green chilli: 1(finely chopped)
                    Ginger and garlic paste: 1 tbpsn
                    Turmeric: 1/4 tspn
                    Coriander powder: 1/2 tspn
                    Garam masala: 1/4 tspn
                    Oil: 2 tbspn
                    Cumin( jeera): 1/4 tspn
                    Curry leaves: 1 sprig
                    Asafoetida: pinch
                    Coriander leaves to garnish
                    Salt to taste

Method:
              1. Soak the dal for about an hour (if you are in a hurry, pressure cook for 2 whistles).
2. Add dal, salt, 3 cups of water in pressure cooker. Cook for 1 whistle or until mushy.
3. Heat oil in pan, add jeera and curry leaves.
4. Add onion, turmeric, green chilli and ginger-garlic paste and saute for 2 mins.
5. Add tomato and fry for sometime.
6. Add Coriander powder.
7. Add moong and boil for few mins.
8. Sprinkle garam masala
9. Garnish with coriander leaves.
10. Serve with Roti or Rice.