Tomato Rice

Ingredients:

• Tomatoes - 3
• Onion - 1
• Garlic - 4 pods
• Ginger - small piece
• Cinnamon - small piece
• Salt
• coriander leaves
• Cooked rice - 2 cups
• For Seasoning - Oil - 6-7 tsp,Mustard seeds,zeera,hing 

Method:

• Grind masala with 2 tomatoes,garlic,ginger,salt,cinnemon and keep aside
• Chop onions to thin pieces(vertically) and cut 1 tomato to quite big piece
• In a pan, add oil, zeera,mustard seeds,hing, once it splutters add chopped onions and tomato
• Fry till onion turns light brown and add grinded masala,coriander leaves and cook for 10-15 mins
• Mix this gravy with cooked rice and serve with raita 

Servings - 2

Mango Rice (mavinakayi chitranna)

Ingredients:

• Cocunut(shredded) - 1/2 cup
• Mango(shredded) - 1 cup
• Red chillies - 6-7
• Roasted methi seeds - 1/4 tsp
• Hing(for grinding) - 1/4 tsp
• Jagery - small piece
• curry leaves
• coriander leaves
• salt
• Cooked rice - 2 cups
• For seasoning - oil - 6-7 tsp,mustard seeds,hing,channa dal,peanuts

Method:

• Fry red chillies,methi seeds with little oil and grind it with coconut and hing
• In a pan, add oil,mustard seeds,channa dal,peanuts,hing
• Add grinded masala to the above seasoning, add salt,jagery,curry leaves,coriander leaves and fry for 5 mins
• Now add shredded mango and fry for 10 mins
• mix this with cooked rice

Servings - 2

Raagi dosa

 

 

Ingredients:

• Ragi flour - 1 and 1/2 cups
• Rice flour - 1/2 cup
• Curd - 1/2 cup
• Salt
• coriander leaves
• Green chillies - 2-3
• water - 2 cups

 

Method:

• Mix all ingredients and make smooth batter
• Keep batter aside for 30 mins(consistancy of batter should be thin compared to other dosa batters)
• Spread thin layer of batter on tawa, spread oil over it
• Serve with chutney

Servings - 5-6 dosas

 

Cucumber Dosa

Ingredients:

1. Rice - 2 cups
2. Cucumber - 1 (Medium size)
3. Onion - 1 (Medium size)
4. Ginger - 1 smal piece
5. Curry leaves - 10 nos
6. Salt

Method:

1. Peel off skin of cucumber and cut into pieces
2. Soak rice and cucumber pieces for 4-5 hrs
3. Together grind rice,cucumber,onion,curry leaves,onion, salt
4. Spread thin layer of batter on tawa, apply oil and cook on both side
5. Serve hot with chutney

Servings - 2

Dhokla

Ingredients:

1. 1 cup sooji (semolina flour) - 1
2. 1 curd – 1 cup
3. Salt – 1/2 tsp
4. lemon juice – 2 tsp
5. Pinch of turmeric (haldi)
6. Green chillies (chopped)
7. Sodium Bicarbonate – 1tsp
8. Chopped coriander leaves
9. For seasoning: oil, mustard seeds, green chillies

Method:

1. Mix all ingredients (add little water if needed) and the mixture should have a thick consistency and cover it and leave it for 30 mins.
2. Keep the steamer ready on the flame. (Can use thick bottom vessel or Idly cooker)
3. Grease a shallow container with a little oil and pour the mixture into it (Picture 1)
4. Place this shallow container inside and steam cook this for 10-15 mins
5. Once cooked completely, allow to cool for some time and transfer it to plate (Picture 2)
6. Spread seasoning on it and cut into pieces, serve hot with spicy chutney

Serving - 2

Rava rotti

Ingredients:

1. Rava - 2 cups
2. Carrot ( grated) - 1/2 cup
3. Onion (Chopped) - 1 cup
4. Green chillies - 10 nos
5. Coriander leaves (chopped) - 1/2 cup
6. Cumin seeds - 1 tsp
7. Salt
8. Oil - 1 cup

Method:

1. In a big container,except oil mix all other ingredients. Do not add water now.
2. Take tawa, spread 3-4 tsps of oil
3. Now take a small portion of the above mixture( about 1 cup) in a corner of same container and add little water sufficient to make it wet. ( Note: if water is added to the entire rava mixture, it becomes sticky and difficult to spread it on tawa.Hence the reason for mixing water to small portion of rava mixture)
4. Take this small portion of wet mixture and place it on tawa and spread it with hand ( by tapping on it), dip hand in water in between and continue spreading till done to the entire tawa.
5. Place tawa on stove,cover with lid
6. cook for 7-8 mins, take out lid in between and check if cooked completely , continue for on other side.
7. Serve with chutney

Servings - 4 rottis

Palak poppu ( Andra special )

Ingredients:

1. Toor dal - 1 cup
2. Palak(chopped) - 2 cup
3. Onion - 1
4. Tomato - 1
5. Green chillies - 4-5 nos
6. Garlic - 1 pod
7. Tamarind paste - 1/2 tsp
8. Ghee - 3 tsp
9. Termeric powdwer
10. Water - 1 cup
11. Salt

Method

1. Cook dal seperately and keep aside
2. In a pan add water,palak ( finely chopped),green chillies, tamarind, termeric powder,salt,tomatoes,garlic and boil it till all ingredients becomes soft
3. In another frying pan, add ghee, mustard seeds,onions ( finely chopped) and fry till it becomes light brown
4. Add this fried onions and cooked dal to the boiling palak and other ingredients (reff step 2), continue boiling for 10 mins.

Servings: 2

Note: Tastes good with rice/ragi ball/chapatis

Ash Gourd Dosa

Ingredients:

1. Rice - 1 cup
2. Coconut - 1/2 cup (grated)
3. White pumpkin ( Ash gourd) - 2 cup (Soft portion of ash gourd should be used)
4. Jagery - 2 tsp
5. Salt
6. Methi seeds - 1 tsp

 Method:

1. 
   
   Soak rice and methi seeds over night and grind with coconut,jagery ash gourd and salt
   
   
   
2. 
   
   Once batter is grinded, keep it aside for 2 hrs. (Adding ash gourd makes dosa very soft. Hence  fermentation not required)
   
   
   
3. 
   
   Spread batter on tawa by adding little oil
   
   
   
4. 
   
   Serve hot with coconut chutney
   
   
   

Servings  - 2

Adai

Ingedients:

1. Rice - ½ cup
2. Urad dhaal - ¼ cup
3. Chana dhaal - ¼ cup
4. Thoor dhaal - ¼ cup
5. Yellow moong dhaal - ¼ cup
6. Red chillis - 6-7
7. Onion - 1 (small)
8. Jeera - 1 tsp
9. Salt

Method:

1. Soak all dal and rice in water over night.
2. Grind with onion,jeera,salt,red chillis and little water.
3. Spread it on tawa and apply oil
4. Serve hot with chutney

Servings - 2

Pineapple Kesari bhath

Ingredients:

1.Rava ( Fine) - 1 cup

2.Ghee - 3/4 cup

3.Pineapple (chopped)  -  1/2 cup

4.Water - 1/2 cup

5.Milk - 1 -1/2 cup

6.Saffron - 2 pinches safforn soaked in 1 tsp of warm milk ( if saffron not avaiable, 2 pinches of termeric 

   powder can be used)

7.Cashews and Raisins - 10- 12 nos

8.Sugar - 1 cup

9.Cardomom powder - 1/4 tsp

Method:

1.In a pan, add ghee, add cashews and raisins. Once it turns brown, take out cashews and raisins and keep

   aside.

2.Add Suji/Rava to the ghee and keep stiring till rava turns light brown

3.Add milk,water,saffron/termeric powder,pineapple pieces and continue stiring till rava boils completly.

4.Add sugar,cardemom powder and mix well. continue cooking for 2-3 mins

5.Switch off stove, add fried cashews and raisins, mix well and serve hot.

Note: With the same receipe, banana can be used instead of pineapple.

Servings:2 nos

Veg Cutlet

 

Ingredients

1. 1 medium size carrot
2. 1 medium size potato
3. 1 medium size beet root (optional)
4. 4-5 Beans
5. Peas
6. One medium size onion finely cut
   
   
   

To Grind

1. Garlic 1 small piece
2. Fennel seeds 2-3
3. Green chili 2-3
4. Coriander leaves little bit

To dip

1. 2 tablespoon of Maida & add little bit of water and mix them well (it should be pouring like idli flour)
2. Take 3-4 slices of bread & powder them. (you can use either breads crumbs)

Method

1. Finely cut all the above said vegetables.
2. Wash & Pressure-cook with little bit of water, turmeric powder & salt.
3. Smash them & keep it aside (if there is any excess wate rin the cooked vegetables just drain).
4. Heat 2-3 tablespoon of oil.
5. Fry onions till it turns into brown & add the grounded paste. Just fry for few seconds.
6. Then add the smashed vegetables & fry till it gets thickened. Wait to cool.
7. Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.
8. Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the thava.
9. serve hot with Ketchup, Chilly chutney

 

Servings: 4-5 (depends upon the balls you are making)

Spinach Rice

Ingredients:
1. Spinach(chopped) – 1 cup
2. Rice(raw) – 2 cup
3. Water – 5 cups
4. Cashews – 10 nos
5. Garlic – 1 pod
6. Green chilies – 5-6 nos
7. Ghee – 4 tsp
8. Jeera – 1 tsp
9. Black pepper(crushed/powdered) – ½ tsp
10. Mustard seeds,turmeric powder,hing

Method:
1.In a pan, heat ghee,once it melts add cashews and fry till golden brown
2.Take out the cashews from ghee and keep aside
3.Now add mustard seeds,hing,jeera,black pepper.Once it splutters add green chillies
garlic(crushed),chopped spinach,turmeric powder and fry for 5 mins.
4.Add water to the pan, when water starts boiling add soaked rice(raw rice should be
soaked before for 30 mins) ,cover the lid and continue boiling rice on moderate
heat till done.
5.Once rice is cooked well, add cashews, mix well and serve hot with raitha.

Servings: 2-3 nos

Spicy Vegetable Rasam

Ingredients:
1.Water - 4-5 cups
2.Finely chopped onion - 1/2 cup
3.Finely chopped tomato - 1/2 cup
4.Finely chopped carrot - 1/4 cup
5.Jeera powder - 1 tsp
6.Dhania powder - 1/4 tsp
7.Roasted methi seeds powder - 1/4 tsp
8.Black Pepper(crushed/powdered) - 1 tsp
9.Tamarind Juice - 4 tsp
10.Garlic(chopped) - 1 pod(small size)
11.Red chillies - 3-4 nos
12.Termeric powder
13.salt
14.Curry leaves
15.For seasoning-Ghee,mustard seeds,hing,Jeera

Method:
1.Boil onions,tomatoes,carrot with little water
2.Once it becomes soft, add remaining ingredients and continue boiling for 15-20 mins
3.Once rasam is ready,add seasoning(Heat 1 tsp of ghee,add hing,mustard seeds,jeera)
4.Tastes good with rice and papad.

Servings: 2 nos

Ridge gourd sabzi

Ingredients:
1.Chopped onion - 1 cup
2.Chopped ridge gourd - 1 cup
3.Green chilles - 4-5 nos
4.For seasoning - Oil(6-7 tsp),mustard seeds,channa dal,termeric powder,hing.

Method:
1.In a pan add oil,mustard seeds,channadal,hing.
2.Once seasoning is ready,add chopped onions and fry till golden brown.
3.Now add chopped ridge gourd,termeric,salt and fry for 2 mins.
4.Cover lid and cook in sim till ridge gourd becomes soft.
5.Serve with hot pulkas.

Servings: 2 nos

Pineapple Gojju

Ingredients:
Methi seeds - 1/4 tsp
Uradal - 2 tsp
Dhania - 2 tsp
Red chillies - 6-7 nos
Jeera - 1/4 tsp
Pineapple - 1/2
Coconut - 1 cup
Jagery(powdered) - 3/4 cup
Termeric - 1/4 tsp

Method:
1.Boil finely chopped pineapple with jagery by adding little water and termeric
powder
2.Fry methi seeds,uradal,dhania,jeera,red chillies and grind it with coconut
3.Mix the grinded masala paste with pineapple,add tamarind,salt and continue boiling
for 10-15 mins
4.Add seasoning with mustard seeds,hing,uradal,curry leaves.
5.Tastes good with chapathi

Servings: Two

Papdi Chat

Ingredients:
Papdi
onions - 1
tomato - 1
Potato - 1
Coriander(chopped) - 1 cup
Curd - 1 cup
Chilli powder
Sweet chutney
Green chutney
Salt
Sev

For papdi:
Maida - 1 cups
Rava - 1/2 cup
Ghee - 3 tsp
Salt

For Sweet chutney:
Tamarind Juice - 1 cups
Jagery - 1 tsp
Chat masala - 1 tsp

For Green chutney:
Mint - 3-4 leaves
Coriander leaves - 3-4 strands
Jeera - 1/2 tsp
Green chilli - 2 nos

Method:
For papdi:
1.Prepare dough by mixing maida,rava,ghee,salt with little water
2.Make small puris (roll small balls and flatten them with a rolling pin and deep fry in oil)

For Sweet chutney:
1.Grind the ingredients mentioned for sweet chutney and boil it for 5-10 mins

For Green chutney:
1.Grind the ingedients mentioned for green chutney with little water

Papdi chat:
1.Place papdies in a plate as shown in pic 1
2.Mash boiled aloo and place it on papdies as shown in pic 2
3.Pour green chutney,sweet chutney on papdies
4.Spread chopped onions,tomatoes on the papdies and sprinkle chat masala,chilli powder on it
5.Add curd on each papdi and cover papdies with lot of sev
6.Garnish with chopped coriander leaves

Servings: 2

Spring Onion Gojju

Ingredients:
Spring Onions(Finely chopped) - 1 cup
Chilli powder - 1/2 tsp
Jagery powder - 1/2 tsp
Tamarind - Small lemon size
Salt

Method:
1.Soak tamarind for 10 mins and dilute it with 2 cups of water
2.Add salt,jagery,chilli powder to tamarind juice and mix well till the jagery
disolves completly
3.Add finely chopped spring onions and eat it with curd rice

Simple-Easy Vegetable pulao

Ingredients:
Basmati/Sona masoori rice - 2cups
Chopped Beans and Carrot - 1 cup
Peas - 1/2 cup
Ginger-Garlic paste - 1/2 tsp
cinammon - 2-3 small pieces
Cloves - 2-3 nos
cardommom seeds - 2-3 nos
Black pepper - 4-5 nos
Jeera - 1/2 tsp
Cashews - 7-8 nos
Bay leaves
Coriander leaves
Oil - 1/2 cup

Method:
1. In a pan add oil,mustard seeds,Jeera,black pepper.Once it splutters add
Ginger-Garlic paste,cinammon,cardommom,cloves,cashews and fry for 1-2 mins
2. Add chopped vegetables and continue frying for 2 mins
3. Add bay leaves,above masala to the rice and pressure cook till done.
4. Serve with Raita.

Channa Usuli

Ingredients:
kabuli channa - 1 cup
Green chillies - 4nos
Grated coconut - 1/2 cup
For seasoning - oil,mustard seeds,hing,chopped coriander leaves,curry leaves

Method:
1.Soak channa over night
2.Put the soaked, washed channa in a cooker with enough water, salt and Pressure
cook till done.(approx. 2-3 whistles).
3.In a pan add oil,mustard seeds.Once it splutters add green chilles,hing,chopped
coriander leaves,curry leaves
4.Add cooked channa(drained) and coconut for the above sesoning and mix well

Crispy Vada

Ingredients:
Urad dhal - 2 cups
Green chillies - 4 nos
Black pepper(crushed) - 1 tsp
Rice flour - 4 tsp
curry leaves
Coriander leaves
cumin seeds
Cooking soda - 1/4 tsp
Salt
Oil(for deep fry)

Method:
1.Soak dhaal in water over night.
2.Grind dhaal with little water
3.Add finely chopped green chillies,pepper,curry leaves,salt,cumin seeds,soda,rice flour
  and mix well with batter (consistancy should be thick enough to hold it in hand)
4.Make fingers wet in water,take small portion of batter,make vada shape as shown,
 and deep fry till golden brown
   

Fried Rice

Ingredients:
Onion - 1 (Small)
Beans and Carrot (cut it length wise), - 1/2 cup
Spring onions - 1(small bunch)
Capsicum - 1(small)
Green chillies - 3-4 nos
Jeera - 1 tsp
Ginger Garlic paste - 1/2 tsp
Butter - 7-8 tsp
Soy sauce - 4-5 tsp
Cooked Basmati rice - 2 cup
Salt

Method:
1. In a pan add butter and jeera once it splutters add green chillies,Ginger-Garlic paste,onions and fry for 2
    min
2. Add chopped carrot , beans,capsicum and continue frying
3. Now add spring onions(do not let it become soft)
4. Add cooked rice,salt. soy sauce and mix well

Red bell pepper and cashew curry

Ingredients:
Red bell pepper - 1/2 ( Medium size)
Onion - 1 ( Medium size)
Tomato - 1(Medium size)
Cashews - 100 gms
Jeera and Dhania powder - 1 tsp
Red chillies - 4 nos
Oil - 6 tsp
Kasoori methi(for garnishing)
Salt

Method:
1.In a pan add oil, once it gets heated up add red chilles,chopped onions and fry until translucent.
2.Add chopped tomato and red bell pepper and fry till it becomes soft.
3.Now grind fried onion,tomato and red pepper along with cashews(Do not fry cashews)
4.Boil grinded paste, add jeera and dhania powder, salt, small pieces of bell pepper ( To make it colorful) and continue boiling for 10-15 mins
5.Once curry is ready, mash kasoori methi leaves, sprinkle over the curry(adding Kassori methi brings unforgettable exotic flavour)

Carrot Payasa

Ingredients:
Carrot - 2 nos
milk - 5 cups
water - 1 cup
cashews - 1 cup
sugar - 1 and 1/2 cup

Method:
1. cut thin slices of carrot and boil it( either in pressure cooker or in microwave) with 2-3 cups of milk
2. Once carrot and milk gets cooled, grind it with cashews and sugar
3. Add little water while grinding to make it thin liquid.
4. Boil this liquid for about 10-15 mins ( Add milk if the consistancy becomes thick )

Heerekai / Ridge Gourd Tovve

Ingredients:
Ridge gourd - 1( Medium Size)
Red chillies - 4
Moog Dal - 1 cup
Finely choped ginger - 1 tsp
Coriander leaves
Lemon
Termeric
Hing
Salt
Cumin seeds - 1/2 tsp (Seasoning)
Uradal - 1/2 tsp (Seasoning)
oil - 2 tsp

Method:
1. Cook Dal and Ridge gourd seperately, mash dal to fine paste and keep it aside
2. In a pan add oil,mustard seeds,Hing, cumin seeds, uradal, red chillies, ginger
3. Add dal and cooked ridge gourd to the above seasoning.
4. Add little termeric,salt and coriander leaves to the above mixture and continue boiling for 5- 10 mins
5. Once stove is switched off add lemon juice to this.
6. Tastes good with rice
Note: Instead of ridge gourd other vegetables like pumkin, cucumber can be used.

Plain Rava Dosa

Ingredients:

1. Rava - 2 cup
2. Rice flour - 1 cup
3. coriander leaves - 1/2 cup
4. cumin seeds - 1 tsp
5. salt
6. curd - 1/4 cup

Method:

1.  Mix all the ingredients and add water to make consistancy slightly thinner than normal dosa   batter
2. Heat the tawa and spread batter over tawa and put oil
3. Once its cooked flip the dosa and cook on other side (Note Keep heat in medium low)
4. Serve with butter and chutney/ chutney pudi

Crispy Masala Dosa

Ingredients:
Sona masuri rice – 3 cups
Uradal – 1 cup
Poha / Puffed rice – 1/2 cup
Channa dal – 1/2 cup
Methi seeds – 1 tsp

Method:
1. Soak the above ingredients overnight and grind it to fine paste.
2. Add 1 tsp of sugar to the batter( Adding sugar makes dosa crispy and brown)
3. Once dosa batter ferments, add salt and spread it on tawa ( Use ghee/butter to make it more tasty)
4. Serve hot with chutney and Aloo subji.

Set Dosa

Set Dosa



Ingredients:
Sona masuri rice – 1 cup
Uradal – 1/4 cup
Poha / Puffed rice – 3/4 cup
Methi seeds – 1/4 tsp

Method:
1. Soak the above ingredients overnight and grind it to fine paste.
2. Add 1 tsp of sugar to the batter
3. Once dosa batter ferments, add salt and spread it on tawa ( Use ghee/butter to make it more tasty)
4. Serve hot with chutney and Vegetable saagu.

Navaratan Korma

 

Ingredients:

1. 2 cups peas boiled
2. 1 large carrot chopped and boiled
3. 1/2 cup tomato sauce
4. 1/4 cup curd
5. 1/4 cup malai(cream)
6. 3 tbsp. butter
7. 1 small sweet lime
8. 1 small apple
9. 1 banana
10. 2 slices pineapple
11. 10-15 cashewnuts
12. 20 raisins
13. 2 glaced cherries for decoration
14. 1 tbsp. coriander chopped
15. 1 tbsp. ghee
16. salt to taste

 

Masala:
1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms
1 large onion
1/4 cup coconut shredded
3 green chillies
10 cashews

Method:

1. Grind the masala with above ingredients.
2. Chop all the fruit fine.
3. Heat ghee and fry 7-8 cashews and raisins, drain and keep aside.
4. Add butter to ghee and heat, add the masala and fry for 2 minutes. 
5. Add the carrots and peas, mix together curd ,cream , tomato sauce and add to gravy.
6. Allow to thicken a bit, add chopped fruits, cashews and raisins and boil till the gravy is thick and the fat separates.
7. Garnish with coriander and chopped cherries.
8. Serve hot with Chapati/naan/roti or paratha.

Spring Onion Dosa

Ingredients:
Sona masuri rice – 1 cup
Tamarind paste – 2 tsp
Grated coconut – 1/2 cup
Dhaniya/coriander seeds - 1/2 tsp
Red chilli - 4-5 nos
Spring onions/ Green onions - 2 bunch
Jagery
Termeric
salt

Method:
1)Soak rice for 3-4 hrs
2)Grind rice with above ingredients except spring onions
3)Add required amount of water to the batter( consistency of batter should be thinner than other dosa batter)and keep batter aside for about 1 hr
4)Add finely chopped spring onions to the batter and spread it on tawa
5)Serve hot with butter and chutney

Sweet Pongal

Ingredients:

Jagery – ½ cup
Sugar - 3 tsp
Ghee - ½ cup
Rice – 1 cup
Moong Dal – 1/2 cup
Cashews – 5 pcs
Raisins – 5 pcs
Cardamom for taste

Method:

1. Dry roast dal and cook rice and dal separately
2. In a frying pan, heat ghee and fry cashews, raisins
3. Strain the cashews and raisins and set aside
4. To the same pan add jagery, little water and sugar to it.
3. Once jagery mealts, add cooked dal and allow it to boil for 5 mins( stir occasionally so that dal will
    not stick to the container)
4. Now add cooked rice and boil for 5-10 mins
5. Switch off stove, add cardamom powder, cashews and raisins and mix well