EGG VEG WHEAT DOSA

 INGREDIENTS

1. Wheat flour             2 cups
2. Water                      4 cups
3. Salt                          1 1/2 tsp
4. Eggs                        6 nos
5. Cabbage                  1 medium
6. Carrot                      3 nos
7. Onion                      1 big
8. Green chilies           2
9. Tomato                    2
10. Coriander leaves      handful
11. Mint leaves              little
12. Ginger-garlic paste  1 tsp
13. Garam masala          1 tsp
14. Chilly powder          1 tsp
15. Salt                           1 tsp
16. Dhania powder         1 tsp
17. Cumin powder          1 tsp
18. Lemon juice              2 tsp
19. Oil                             2 tbsp
20. Water                         1 tbsp

METHOD:-

• Scrape cabbage, carrot, slice onion, cut tomato, green chilies, coriander leaves and mint leaves.
• Heat oil saute onion, ginger-garlic paste for a minute and add tomatoes, green chilies.
• Add cabbage, carrot and fry for a while, and add chilly powder, dhania powder, cumin powder, garam masala, salt, water and lemon juice.
• Close a lid and cook for 5 minutes on a low flame.
• Finally add coriander and mint leaves.
• This fry can be stuffed in chapati or side dish for chapati, sprinkle on dosa.

METHOD:-

• Mix wheat flour, water and salt to a smooth batter without lumps,
• Heat tawa brush oil and pour a laddleful batter.
• Roast underside and turn over.
• Sprinkle the cabbage-carrot on it.
• Break 3 eggs over it and close a lid.
• Cook on a low heat until the eggs are cooked.
• This chapati looks like pizza.
• Serve hot with or without sauces.
• This chapati tastes yummy.
  

CARROT AND CABBAGE FRY

 INGREDIENTS

1. Cabbage                  1 medium
2. Carrot                      3 nos
3. Onion                      1 big
4. Green chilies           2
5. Tomato                    2
6. Coriander leaves      handful
7. Mint leaves              little
8. Ginger-garlic paste  1 tsp
9. Garam masala          1 tsp
10. Chilly powder          1 tsp
11. Salt                           1 tsp
12. Dhania powder         1 tsp
13. Cumin powder          1 tsp
14. Lemon juice              2 tsp
15. Oil                             2 tbsp
16. Water                         1 tbsp

METHOD:-

• Scrape cabbage, carrot, slice onion, cut tomato, green chilies, coriander leaves and mint leaves.
• Heat oil saute onion, ginger-garlic paste for a minute and add tomatoes, green chilies.
• Add cabbage, carrot and fry for a while, and add chilly powder, dhania powder, cumin powder, garam masala, salt, water and lemon juice.
• Close a lid and cook for 5 minutes on a low flame.
• Finally add coriander and mint leaves.
• This fry can be stuffed in chapati or side dish for chapati, sprinkle on dosa.

LARGE SAGO PAYASAM

 INGREDIENTS

1. Big sago                      1 cup
2. Milk                            5 cups
3. Water                           3 cups
4. Badam milk powder    1 cup
5. Sugar                           3 cups
6. Chironji seeds             1 tbsp
7. Ghee                            1 tbsp

METHOD:-

• Wash and soak sago for 3 hours.
• Cook sago adding 3 cups of water for 5 minutes.
• Add sugar and stir until it dissolves.
• Mix badam powder with milk and add to the sago.
• Cook on low flame for another 5 minutes.
• Heat ghee and fry chironji seeds until the seeds looks small.
• Pour over the payasam and serve hot with rice.

SMALL POTATOES FRY

 INGREDIENTS

1. Small potatoes                   1 cup
2. Curry masala                     1 tsp
3. Turmeric                            1/2 tsp
4. Salt                                     1 tsp
5. Ginger-garlic paste             2 tsp
6. Chilly powder                    2 tsp
7. Oil                                      1/2 cup
8. Water                                  2 cups

METHOD:-

• Soak the potatoes for 1 hour, wash for 3 times.
• Cook for 1 whistle adding 2 cups of water.
• Drain the water do not peel the skin, keep it as it is.
• Heat oil add ginger-garlic paste, chilly powder, turmeric, salt and curry masala.
• Fry for a minute and add potatoes, mix well.
• Fry on low heat until it looks crispy.
• It takes 10 minutes to fry.
• Serve with chapati, curd rice.

CHINESE CABBAGE PICKLE

 INGREDIENTS

1. Cabbage                 1 cup
2. Chilly powder        5 tsp
3. Salt                          2+3 tsp
4. Turmeric                  1 tsp
5. Hing                         1 tsp
6. Ginger-garlic paste  1 tbsp
7. Lemon                      1

TO POWDER:-

1. Mustard seeds          3 tsp
2. Methi seeds              1/2tsp

FOR SEASONING:-

1. Mustard seeds          1/2 tsp
2. Oil                            1 cup

METHOD:-

• Separate the flowers and soak in water adding 3 tsp of salt for an hour.
• Drain the water and dry on a kitchen towel for 1 hour.
• Cut into square pieces and put in a glass bowl.
• Heat little oil and add ginger-garlic paste and fry for a minute.
• Pour on the cabbage, add chilly powder, turmeric, 2 tsp salt, lemon juice.
• Dry fry mustard seeds, methi seeds, powder and add to the cabbage.
• Mix well and heat the remaining oil, crackle the mustard seeds and add hing.
• Pour on the cabbage and mix thoroughly. Let it cool down.
• Close the lid and keep it in an airtight container.
• Use it after 15 days. Serve with chapati, dosa ad curd rice.

RAW PEPPER CORN PICKLE

 INGREDIENTS

1. Raw pepper corn             250 gms
2. Chilly powder                 50 gms
3. Salt                                  50 gms
4. Lemon juice                    10

FOR POWDER:-

1. Mustard seeds                 3 tsp
2. Fenugreek seeds             1 tsp
3. Hing                                1 tsp

FOR SEASONING:-

1. Mustard seeds                1 tsp
2. Oil                                  1 cup

METHOD:-

• Wash and separate corns and spread on kitchen towel to dry for 1 hour.
• Dry fry mustard, methi seeds, and powder with hing.
• In a glass bowl add pepper corns, salt, chilly powder, and powdered masala.
• Squeeze lemon and mix well.
• Heat oil crackle mustard and add to the pepper corns.
• Let it cool for an hour and close the lid for sometime.
• Transfer to an airtight container and use it after 15 days.
• Serve with curd and sambar rice.

ONE SIDE DOSA

 INGREDIENTS:-

1. Idly rice                       5 cups
2. Urad dhal                    3/4 cup
3. Methi seeds                 1 tsp
4. Castor seeds                12
5. Salt                              5 tsp
6. Water                           2 cups

METHOD:-

• Wash and soak rice, urad dhal, methi seeds together for 5 hours.
• Break castor seeds and separate the seeds and soak it.
• Grind together to a coarse paste, add salt and water.
• Mix well and ferment overnight.
• Mix the batter and check the consistency of the batter for dosa.
• Heat dosa pan, brush oil and pour laddleful of batter.
• Do not spread, close a lid on pan and roast on medium heat.
• Take out the dosa, don't turn, serve as it is with kurma and chutney.