Tomato Pulao

Ingredients:
Tomato - 1 big(Cut into medium size)
Cinnamon - small piece
Bay leaves
Coriander leaves
Bread crumbs
Kasuri Methi
Cooked Rice - 2 cups
Green Chilli - 2
Turmeric powder
Salt
Mustard seeds
Hing
Sugar

For grinding:
Tomato - 1
Ginger
Garlic

Method:
1. Grind tomato,ginger,garlic to coarse
2. In a frying pan, add 5 tsp of oil,mustard seeds,hing,cinnamon,Bay leaves,chopped green chillis
3. Now add grounded puree, salt, turmeric,sugar and cook for 10 min
4. Add kasuri methi, coriander and saute for a min
5. Mix this with Cooked rice and bread crumbs

Serves for 2

Khali Dosa

Ingredients:
Dosa Rice - 1 and 1/2 cup
Boiled Rice(Kusublakki) - 1 and 1/2 cup
Poha - 1/2 cup
Urad dal - 3/4 cup

Method:

1. Soak urad dal seperately and together soak Dosa Rice,Boiled Rice and poha for 8 to 10 hr
2. Grind uradal first, set it aside and grind other ingredients(Rice and poha) to smooth and then mix both the batter
3. Allow batter to ferment(needs at least 8 hr)
4. On medium heat spread thick and even layer of batter, holes starts forming as dosa gets cooked
5. Now spread oil on dosa
6. Flip the dosa and cook on other side too.
7. Serve with butter and chutney

Hasi Avalakki (Raw Poha)

Ingredients:

1. Avalakki - 2 cups
2. Chopped Onions - 1/2 cup
3. Shredded Coconut - 1 cup
4. Green chilli - 3
5. Sour curd - 1/4 cup
6. Salt
7. Coriander leaves
8. For Seasoning:- Coconut oil - 3 tsp, Uradal - 1/2 tsp, Mustard seeds - 1/4 tsp, hing, curry leaves - 7 nos

Method:

1. In a mixing bowl add Avalakki / Poha wash it for 2-3 times and drain the water
2. Mash green chillies with hand and mix it with washed Avalakki , then add salt, curd, chopped onions to the avalakki
3. Add little water to the mixing bowl (sufficient enough to soak Avalakki), mix well and set aside for 30 min
4. Finally make seasoning and add it to the mixing bowl, mix well and garnish with coriander leaves

Servings - For Two

Idli Sambar

Ingredients:
1.Onion - 1(Medium size)
2.Tomato - 1(Medium Size)
3.Toordal(cooked) – 1/2 cup
4.Coriander leaves
5.Tamarind juice – ¼ cup
6.Oil – 2 tsp
7.Mustard seeds
8.Uradal – ½ tsp

For masala grinding:
1.Channa dal – 2 tsp
2.Uradal – 1 tsp
3.Red chillies – 4 nos
4.Dhania – 2 tsp
5.Jeera – 1/2 tsp
6.Fried gram – 1 tsp
7.Curry leaves – 10 nos
8.Coconut(grated) – ½ cup
9.Methi seeds - 2-3 nos
10.Whole Pepper -2-3 nos
11.Cinnamon - small piece

Method:
1.Fry masala ingredients(except coconut) with little oil and switch off stove. Now add coconut to the same 
   frying pan and saute it for 1 or 2 times.
2.In a pan add 2 tsp of oil, mustard seeds, hing, uradal. Once they splutter, add
   chopped onions and tomato, fry till it becomes soft.
3.Now add cooked dal, tamarind, salt, jagery , salt and once it starts boiling add grinded masala and bring 
   it to boil.
4.Garnish with coriander leaves and serve hot with Idli/vada

Servings – For Four

Menthya Tambuli

Ingredients:

1. Methi seeds - 1/2 tsp
2. Curd - 1/2 cup
3. Shredded coconut - 4 tsp
4. Salt
5. Red chilli -1
6. Ghee - 1/2 tsp
7. hing

Method:

1. In a frying pan add ghee, once its heated up add methi seeds and red chilli and shallow fry for 1-2 min ( do not burn seeds) , switch off the stove
2. Now add coconut and hing to the pan and just saute it for 1 or 2 times
3. Grind the above ingredients with curd and salt
4. Add 1/2 cup of water to dilute it.
5. Serve with rice

MaavinaHannu Saasme (Ripe Mango Curry)

Ingredients:
Ripe Mango - 1
Green chillies - 4
Mustard seeds - 1/4 tsp
Coconut - 1/2 cup
Salt
Jaggery - Small piece
For Seasoning -  Oil - 2tsp, Mustard seeds -1/4 tsp,hing, Uradal - 1/2 tsp, curry leaves

Method:

1. Remove the pulp from mango 
2. Grind green chillies, mustard seeds first then add coconut, mango pulp,salt and jaggery and grid to paste
3. Make seasoning and add it to the paste
4. Serve with rice (Adding coconut oil on top of rice gives additional taste)

Note:  Mango should be little bit sour in taste

Basale Soppu Palya

Ingredients:

1. Basale Soppu (chopped) - 3 cups
2. Grated coconut - 1 cup
3. Red chilli powder - 1 tsp
4. Jagery powder - 1 tsp
5. For seasoning - Oil - 3 tsp, Mustard seeds - 1/2 ts, Uradal - 1/2 tsp, hing
6. Salt

Method:

1. In a frying pan, add oil, mustard seeds, once it splutters add uradal and hing
2. Add chopped basale soppu, salt and fry for 5 min
3. Mix grated coconut and chilli powder and add it to the above frying pan
4. Add Jagery powder and fry till raw smell goes off.
5. Tastes good with chapati and rice