Butter Naan

Ingredients:

1. Self-raising flour (maida) - 2 cups
2. Butter - 2 tsp
3. Curds (fresh)  - 1/2 cup
4. Salt to taste
5. Yeast - 1/2 tsp
6. Water for mixing
7. Sugar - 1/2 tsp

Method:

1. In a 1/2 cup of warm water dissolve yeast,salt,sugar and keep aside for 10-15 mins
2. In a mixing bowl, add maida, dissolved yeast, curd,butter and mix well with lttle water till a soft pliable dough is formed
3. Cover the dough with wet cloth and keep aside for 5-6 hrs
4. knead dough lightly, take small potato size dough and roll it into thick round/triangle shape (use maida flour to dip in between)
5. On a hot tawa, place this rolled dough and apply oil (roast on both sides)
6. Before serving, spread butter over naans

Servings - 4

 

Ridge gourd Dosa (Heerekai dosa)

Ingredients

1. Rice – 1 cup
2. Tamarind paste – 2 tsp
3. Grated coconut – 1/2 cup
4. Dhaniya/coriander seeds - 1/4 tsp
5. Red chilli - 3 nos
6. Ridge gourd  - 20-25 pieces
7. Jagery
8. Termeric
9. salt 

Method:

1. Soak rice for 3-4 hrs
2. Grind rice with above ingredients (except ridge gourd)
3. Add required amount of water to the batter( consistency of batter should be slightly thinner than other dosa batter)
4. Peel and cut ridge gourd into thin round pieces (Similar way while preparing bajjis)
5. Heat the tawa, once it gets heated up, spread little oil over it and dip each piece of ridge gourd in dosa batter and place it on tawa as shown in picture ,spread oil over it and cover dosa with lid.Cook dosa on both sides 
6. Serve hot with butter and Jagery 

Note:No fermentation required, dosa can be prepared immediately after grinding batter.

Serves - 2

Khara Pongal

Ingredients:

1. Moong dal - 1 cup

2. Rice - 2 cups

3. Ghee - 1/2 cup

4. Jeera - 1 tsp

5. Black pepper  - 1 tsp

6. Salt

7. Cashews - 10 nos

8. Curry leaves

 

Method:

1. Dry roast dal and cook rice and dal seperately

2. In a pan, add ghee, once ghee melts add cashews and fry till golden brown

3. Drain the cashews from pan and keep aside

4. To the same pan add black pepper,jeera, once it splutters, add curry leaves

    dal,salt

5. Cook for 5-10 mins, then add cooked rice to the dal and continue boiling for 15 mins (If required 

    add little hot water)

6. Finally garnish with cashews and serve hot with raita/chutney

Servings - 2-3

Mango Chutney

Ingredients:

1. Mango(Raw) - 1 (small size)
2. Coconut - 1 cup
3. Green chillies - 4-5 nos
4. Hing - 1/4 tsp
5. Fried gram(Optional) - 1 and 1/2 tsp
6. Seasoning - Oil -1 tsp, curry leaves,uradal,mustard seeds,hing

Method:

1. Grind all the ingredients with little water
2. Add seasoning to the chutney before serving

Tomato Soup

Ingredients:

1. Tomato - 2
2. Onion - 1
3. Carrot - 1/2 (or one small carrot)
4. Capsicum - 1/4
5. Sugar - 1 tsp
6. Jeera - 1 tsp
7. Butter - 5-6 tsp
8. Ohma(Ajwain) - 1/4 tsp
9. Whole pepper - 8-10 nos
10. Mint leaves - 4-5
11. Maida paste- (1/2 tsp of maida mixed with 3-4 tsp of milk)
12. Salt
13. Kasuri methi
14. water
15. Milk cream(Optional) - 1/4 cup 

Method:

1. In a pan, add 3 tsp of butter and jeera
2. Add chopped onions and once it turns translucent,add chopped tomato , capsicum and carrot
3. Add little water, salt,mint leaves , whole pepper,ajwain and continue boiling till vegetables become soft
4. Switch off stove and allow vegetables to get cooled
5. Blend all the above boiled ingredients to smooth liquid(do not add water)
6. In a pan add 3 tsp of butter,maida paste and blended mixture and boil for 5 -10 mins, keep stirring in between
7. Now add milk cream , sugar , kasuri methi and continue boiling for 5 more mins
8. Serve hot with bread crums

Uradal Dosa (Uddina dosa)

Ingredients:

1. Rice - 2 and 1/2 cup
2. Uradal - 1 cup 

Method:

1. Soak above ingredients over night and grind it to fine paste
2. Allow batter to ferment for 6-8 hrs
3. Adjust batter with water and spread it on hot tawa and put oil over it
4. Flip the dosa and cook on other side
5. Serve hot with spicy chutney

Rava vada

Ingredients:

1. Rava - 1 cup
2. Rice flour - -½ cup
3. Maida  - ¼ cup
4. Oil for mixing  - ¼ cup
5. Oil for deep fry
6. Finely Chopped onions  - 1 cup
7. Green chilies - 5 nos
8. Coriander leaves
9. Curry leaves

Method

1. Squeeze the chopped onions with fingers till it leaves some water (Advantage of doing this is vada will not consume more oil)
2. Mix rava, rice flour, maida, chopped green chilies, coriander leaves, curry leaves and salt
3. Heat little oil, pour it to the above mixture and mix it well. Now add required amount of water for further mixing and kneed it for 2 mins (consistency of dough should be similar to chapati dough)
4. Make small vada shape dough and deep fry till brown.

Servings - Makes 10 vadas

Vegetable Tovve

Ingredients:

1. Cooked moong dal - 1 and 1/2 cup
2. Green chillies - 4 nos
3. Vegetables(chopped carrot,tomato,capsicum) - 1 cup
4. Onion(chopped) - 1/2 cup
5. water - 2 cups
6. Curry leaves
7. coriander leaves
8. Salt
9. Lemon
10. Jeera and Dhania powder - 1 tsp
11. For seasoning - oil - 5 tsp,jeera,mustard seeds,uradal,hing

 

Method

1. In a pan, add oil,mustard seeds,hing,uradal,once it splutters add green chillies
2. Add onion, fry till golden brown, add vegetables,water and cook till it becomes soft
3. Add salt,cooked dal,curry leaves,jeera and dhamia powder,coriander leaves and continue cooking for 15 minutes
4. Once cooled, squeeze lemon
5. Serve with rice 

Servings - 3

Green gram Usuli (Hesaru Kaalu Usuli)

Ingredients:

1. Green gram - 1 cup
2. Shredded coconut - 1/2 cup
3. Salt
4. Coriander leaves
5. lemon extract - 2 tsp
6. Green chillies - 4-5 nos
7. For seasoning -Mustard seeds,oil-4 tsp, urad dal,hing, curry leaves

Method:

1. Soak green gram over night
2. In a ppressure cooker, add oil,mustard seeds,uradal,hing, once it splutters add green chillies and fry for few seconds
3. Add soaked green gram,coriander leaves,salt,water(sufficient enough to cover green gram) and pressure cook for 2 whistle
4. Once it gets cooled, add lemon extract, coconut 

Servings - 2