ADDAI [ THUR DHAL DOSA ]

 INGREDIENTS

1. Thur dhal               1 cup
   
2. Idly rice                 1 cup
3. Baking soda           1/4 tsp
4. Salt                         2 tsp

FOR GRINDING MASALA

1. Red chillies            5 broken
2. Cinnamon              1"
3. Lavanga                 5
4. Fennel seeds          1 tsp
5. Ginger                    1"
6. Garlic                     5 pods

FOR MIXING

1. Onion                    1 big
2. Curry leaves          10
3. Coriander leaves    1 cup
4. Mint leaves            1 cup
5. Green chilies          5

METHOD

• Wash and soak rice and dhal for 2 hours.
• Drain water and grind with the masala items  to a smooth paste.
• The batter should be as dosa consistency.
• Cut onion, chilies, coriander, curry, and mint leaves to a small pieces.
• Mix in the batter, add soda and keep it aside for 10 minutes.
• Heat tawa and pour ladleful batter and roast on both sides.
• Serve with chutney and sambar.

SOYA CHUNKS GRAVY

 INGREDIENTS

1. 
   Soya                   1 cup
   
2. Onion                 1 big
3. Tomato               2
4. Salt                     2 tsp
5. Chilly powder    2 tsp
6. Turmeric            1 tsp
7. Water                 5 cups
8. Dhania powder   2 tsp
9. Garam masala    2 tsp
10. Coriander leaves  little

FOR GRINDING

1. Oil                     2 tsp
2. Small onion       5
3. Garlic                10
4. Ginger               2"
5. Cinnamon         2"
6. Cloves              5
7. Fennel seeds     1 tsp
8. Jeera                  1 tsp
9. Roasted gram    2 tbsp
10. Coconut            1 tbsp

FOR SEASONING

1. Oil                    1/4 cup
2. Mustard seeds   1 tsp
3. Urad dhal          1 tsp
4. Bengal gram     1 tsp
5. Curry leaves     few

METHOD

• Wash soya for 3 times, boil sufficient water and cook soya until the water becomes frothy.
• Drain the water, again wash and squeeze the water from soya chunks.
• Fry the masala ingredients and grind to smooth paste.
• Cut onion, tomato, and coriander leaves
• Heat oil in a pressure cooker, add seasoning, onion, and tomato.
• Fry until tomato becomes soft, add masala paste, chilly powder, and turmeric.
• Fry for a while, add garam masala, coriander powder, and salt.
• Add water and cook for 3 whistles.
• Garnish with coriander leaves, it goes well with rice, chapati, idli, dosa.

KHARA BHATH

 INGREDIENTS

1. Rawa                          1 cup
2. Onion                         1 big
3. Tomato                       1 big
4. Green chilies              2
5. Chilly powder            1 tsp
6. Garam masala            1 tsp
7. Sambar powder          1 tsp
8. Ginger-garlic paste    1 tsp
9. Salt                             2 tsp
10. Water                         3 cups
11. Coriander leaves       handful
12. Mint leaves               little
13. Turmeric                   1/2 tsp
14. Lemon                       1/2

FOR SEASONING

1. Oil                            5 tbsps
2. Mustard seeds          1/2 tsp
3. Urad dhal                 1 tsp
4. Bengal gram dhal     1 tsp
5. Hing                         1/4 tsp
6. Curry leaves           little

METHOD

• Roast rawa adding little oil or ghee on low heat for 2 minutes.
• Cut onion, tomato, gree chilies, coriander and mint leaves.
• Heat oil in a pan, add seasoning, splutter mustard seeds, fry dhal.
• Add curry leaves, onion, green chilies, hing and fry for a minute.
• Add tomato, ginger-garlic paste and fry for a minute o low flame.
• Sprinkle chilly powder, turmeric, garam masala, sambar powder.
• Mix well, add salt, water and lemon juice.
• Bring to boil add rawa and stir until mixed up well.
• Close a lid and cook on a low flame for 5 minutes.
• Open the lid and mix again and cook for a minute.
• Garnish with coriander and mint leaves.
• Serve hot with chutey.

DUM COCONUT RICE

 INGREDIENTS

1. Rice                      1 cup
   
2. Coconut                1/4 cup
3. Salt                       2 tsp
4. Green chilies        5
5. Coriander leaves   little
6. Water                    3 cups for boiled
7.  Water                   2 cups for raw rice

FOR SEASONING 1

1. Oil                            2 tbsp
2. Mustard seeds          1 tsp
3. Urad dhal                 1 tsp
4. Bengal gram dhal    1 tsp
5. Hing                        1/4 tsp
6. Curry leaves            few

SEASONING 2

1. Bay leaf                 1
2. Cinnamon              2"
3. Cloves                   5
4. Cardamom            2

METHOD

• Wash and soak the rice for 2 hours, slit chilies and cut coriander leaves, scrape coconut.
• Heat oil in a pressure cooker, add seasoning, splutter mustard seeds, fry dhal, curry leaves, chilies and hing.
• Add patta, lavanga, and cardamom and fry for a while,
• Add coconut and fry on a low heat for a minute.
• Add water, salt and bring to a boil.
• Mix rice and cook for 2 whistles.
• Garnish with coriader leaves and serve with pickles.

PUMPKIN PALYA, PORIAL

 INGREDIENTS

1. 
   Pumpkin                    1 cup
2. Small onion               10
3. Garlic                        1 whole
4. Ginger-garlic paste    1 tsp
   
5. Chilly powder            2 tsp
6.  Salt                            1 tsp
7. Sugar                         2 tsp
8. Coriander leaves         little
9. Water                         1 cup
10. Badaga                       little[opt]
11. Castor oil                   1 tsp

FOR SEASONING

1. Oil                        2 tbsps
2. Mustard seeds       1 tsp
3. Urad dhal              1 tsp
4. Bengal gram         1 tsp
5. Himg                    1/4 tsp
6. Curry leaves        few

METHOD

• Cut pumpkin into 1 inch pieces.
• Peel and cut onion,  peel garlic, cut coriander leaves.
• Heat oil in a pressure cooker, add seasoning and splutter mustard and fry dhal.
• Add curry leaves and hing, fry and add onion and garlic.
• Fry for a minute, add badaga and castor oil.
• Mix and add salt, sugar, chilly powder, fry and add pumpkin.
• Mix well and add water, stir and cook for 2 whistles,
• Cool down and add coriander leaves, mix well.
• Serve as a side dish with any rice.

RAW RASAM

 INGREDIENTS

1. Tamarind               big lemon size
2. Water                    5 cups
3. Salt                       3 tsp
4. Sugar                    1 tsp optional
5. Coriander leaves   for garnishing
6. Curry leaves         little
7. Red chilly            1

FOR GRINDING

1. Dhania                  2 tsp
2. Jeera                     1 tsp
3. Pepper                  1 tsp
4. Hing                     1/4 tsp
   
5. Red chilly             1
6. Curry leaves          few
7. Garlic                    2 pod [opt]
8. Coriander leaves    little

METHOD

• Wash and soak tamarind for 1 hour.
• Grind the masala to a smooth paste.
• Squeeze tamarind juice and mix all the ingredients.
• Stir and check salt, serve with rice.

RIDGE GOURD GRAVY

 INGREDIENTS

1. Ridge gourd               1/2 kg
2. Small onion               20
3. Tomato                       2 nos
4. Ginger-garlic paste    1 tbsp
5. Chilly powder           2 tsp
6. Turmeric                   1 tsp
7. Curry masala            1 tsp
8. Dhania powder         1 tbsp
9. Salt                            3 tsp
10. Water                        5 cups
11. Badaga                      little
12. Castor oil                  1 tsp
13. Coriander leaves       handful

POWDER MASALA

1. Roasted gram dhal      3 tbsps
2. Cinnamon                   2"
3. Cloves                        5
4. Fennel seeds              1 tsp
5. Jeera seeds                 1 tsp

FOR SEASONING

1. Oil                          4 tbsps
2. Mustard seeds        1 tsp
3. Urad dhal               1 tsp
4. Bengal gram          1 tsp
5. Curry leaves           little
6. Hing                       1/4 tsp

METHOD

• Wash ridge gourd and scrape the skin, cut into cubes.
• Cut onion, tomatoes, and coriander leaves.
• Powder the masala given, heat oil in a pressure cooker or kadai.
• Add seasoning and splutter mustard seeds, fry dhal, curry leaves and hing.
• Saute onion for a while, add ginger-garlic paste, tomatoes.
• Add chilly powder, turmeric, curry masala, powdered masala, dhania powder.
• Fry on low heat for a minute, add the vegetables and fry.
• Add water, badaga, castor oil, salt and bring to boil.
• Cook for 3 whistles in a cooker or cook o medium flame for 15 minutes with closed lid.
• Cook until the oil floats on top, garnish with copriander leaves.
• Serve with rice, chapati, puri, ragi mudde.

CUCUMBER SALAD

INGREDIENTS

 For cucumber salad

1. Cucumber               1
2. Coconut scrape       1/2 cup
3. Coriander leaves     1/2 cup
4. Salt                          1/2 tsp
5. Pepper powder         a pinch

Method

• Cut cucumber add coconut, coriander, pepper, and salt.
• Mix all the ingredients and serve.

ASAFOETIDA POWDER

 INGREDIENTS

1. LG hing packet       1 packet

METHOD

• Break the solid hing and dry roast in a pan.
• Turn the hing after when one side puffs up.
• Off the stove and cool it for 1 hour.
• Powder in a mixy and store it in a airtight container.

INSTANT RAGI TATTE IDLY

 INGREDIENTS

1. Ragi flour               1 1/2 cups
2. Idly batter               5 cups
3. Water                      1/2 cup
4. Salt                          to taste

METHOD

• Heat a pan and dry roast the ragi flour for 2 minutes on low heat.
• Cool down and mix with to a smooth paste.;
• Add to the batter, add salt if necessary and mix well.
• Keep it aside for 1/2 an hour and steam in an idly cooker.
• Steam for 10 minutes, serve with coriander chutney and tomato chutney.

MASALA RICE BALLS

 INGREDIENTS

FOR RICE BALLS

1. Rice flour            2 cups
2. Water                   2 cups
3. Ghee                    1 tsp
4. Oil                       1 tsp
5. Salt                      1 tsp

FOR GRAVY

1. Water                         2 liters
2. Tomato                      3
3. Onion                        2
4. Green chilies             5
5. Chilly powder           1 tsp
6. Sambar powder         1 tsp
7. Turmeric                   1/2 tsp
8. Garam masala           1 tsp
9. Ginger-garlic paste   1 tsp
10. Salt                            2 tsp
11. Coriander leaves       little
12. Mint leaves                little

FOR SEASONING

1. Oil                          4 tbsp
   
2. Mustard seeds        1 tsp
3. Bengal gram          1 tsp
4. Urad dhal               1 tsp
5. Curry leaves           little

METHOD

• Dry roast the rice flour for 2 minutes on low flame.
• Spread on a towel or plate and cool it.
• Boil 1 1/2 cups of water with ghee, oil and salt.
• Add rice flour and stir quickly and mix well.
• Off the stove and close a lid and keep aside for 10 minutes.
• Knead like chapati dough, make it to a smooth dough.
• Make small balls as marble size and keep it aside.
• Cut onion, tomatoes, slit chilies, cut mint and coriander leaves.
• Heat oil in a cooker pan, add seasoning, splutter mustard seeds, fry dhal and curry leaves.
• Add onion, fry for a while and add tomatoes, ginger-garlic paste, green chilies and fry.
• Close a lid and cook until tomatoes are mashed on a low heat.
• Add garam masala, sambar powder, chilly powder, and turmeric.
• Mix and add water, Stir well, add salt and bring it to boil.
• Now add the balls, stir and cook for 15 minutes.
• Garnish with coriander and mint leaves.
• It looks like soup, serve hot like soup or as a gravy for main dish.

DRY PEAS GRAVY

 INGREDIENTS:-

1. Dry peas                     1 cup
2. Water                         5 cups
3. Turmeric                    1 tsp
4. Salt                            3 tsp
5. Onion                        1 big
6. Tomatoes                   3
7. Ginger-garlic paste   1 tbsp
8. Coriander leaves       for garnishing

FOR POWDER MASALA:-

1. Dry chilies               10
2. Cinnamon                 2"
3. Cloves                      6
4. Fennel seeds            2 tsp
5. Pepper                      5
6. Cardamom               2
7. Roasted gram          4 tbsps

FOR SEASONING:-

1. Oil                         1/4 cup
2. Mustard seeds       1 tsp
3. Bengal gram          1 tsp
4. Urad dhal               1 tsp
5. Hing                       1/4 tsp
6. Curry leaves          few

METHOD:-

• Soak the dry peas for 8 hours.
• Wash and cook for 3 whistles, cool and drain the water completely.
• Dry fry the masala ingredients and powder it.
• Slice onion, tomatoes and cut coriander leaves.
• Heat oil in a cooker, add seasoning, splutter mustard seeds, fry dhal, hing, and curry leaves.
• Saute onion for 1 minute, add ginger-garlic paste, tomatoes and fry for a minute.
• Add salt, turmeric, dhania powder, and powdered masala.
• Mix well and add cooked peas, water.
• Stir well and cook for 3 whistles.
• Cool down and check for gravy consistency.
• Garnish with coriander leaves and serve with mixed flours chapati.
• Serve with cut onion, tomatoes, lime and cucumber.

FIVE FLOURS CHAPATHI

 INGREDIENTS:-

1. Wheat flour            1 cup
2. Maize flour             1 cup
3. Rice flour                1/4 cup
4. Maida                      1 cup
5. Rawa                       1/4 cup
6. Oil                           1/4 cup
7. Salt                          3 tsp
8. Water                       1 1/4 cup

METHOD:-

• Mix all the ingredients to a smooth dough.
• Keep it in the hot box, let it soak for 2 hours.
• From this measurement you will get 10 to 12 chapatis.
• Make thin chapatis and roast on high heat.
• Roast on both sides, apply ghee or oil.
• Serve with dry peas gravy, onion and tomatoes.