Vangi bath powder

INGREDIENTS:
1 tsp Coconut oil
1 tbsp Chana dal
1 tbsp urad dal
few seeds Fenugreek seeds
2 1/2 tsp Coriander seeds
1/2- 3/4 tsp Cumin seeds
8-10 Red chillies (As per your spice tolerance)
2-3 Cloves
1/2 " Cinnamon
1 1/2 tsp Poppy seeds (i din had for today)
1/2 tsp Sesame seeds (so I increased the qty of sesame seeds to 11/2 tsp)


PREPARATION:

• Dry roast all the ingredients in the order and grind to fine powder. 
• Store it in a air tight container as required you can use.

Neerdose (HoyyangLe)

INGREDIENTS:
1 cup Dosa rice
salt to taste

MASALA:
1 tsp jeera
1 tsp coriender seeds
2 -3 tsp urad dal
3-4 red chillis ( as per your taste)

Preparation:

• Soak the rice overnite. while grinding if you want masala neer dosa mix the masla ingredients and grind it to a smooth batter.other wise grind only rice to a smooth batter. 
• Add water and make it thin batter(if the batter is thick then dosa will be rough.. For soft dosas batter should be thin. 
• Now heat the tawa (non stic no need of oil, if not then a drop of oil should be spread over the tawa) 
• Pour a ladleful of batter on tawa try to make it round as it will be spread in any shape(if it goes too out of shape removing from tawa will be a problem) 
• Cook for 2-4 mins.if you wish you can put a drop of coconut oil on the dosa.Dosa starts pulling out from the edges. 
• Now remove from the tawa. Serve hot with 
• Green chilli chutney or chutney podi. 

Tondekayi (Kundru)/Vangi Bath

This is a slight variation to Vangi bath as the same masala powder is used and instead of brinjal, tondekayi is used.The vangi bath recipe u can find by clicking the link. VangiBath from VeggieFloavours

INGREDIENTS:
1 cup-Rice
1/2 cup Peanut (soaked in water for 2 hours)(optional)
1 cup length wise cut tondekayi (kundru) or Brinjal cubed
2 -3 tbsp Vangi bath masala
1/2 cup grated coconut.
4-5 tbsp Oil
1/2 tsp of each Chana dal,urad dal,Turmeric powder
A pinch Asafoetida (Hing)
Curry leaves
1 tsp Mustard seeds
2-3 Red chilli
Cashew nuts fried in ghee(Optional)
salt to taste
1 tsp Jaggery

PREPARATION:

• Pressure cook rice and peanuts separately. Keep it aside.
• Now wet grind the ground masala powder, coconut and tamarind.paste should not be too smooth.keep aside. 
• For tempering heat oil in a vessel. Add the both dals and fry til they are brownish.
• Add cashew nuts and stir for a minute.
• Put in turmeric powder , asafoetida ,red chilli , curry leaves and mustard seeds. Once the mustard starts crackling add the chopped Tondekayi . cover and cook on low flame until tondekayi is cooked. (In between add a little of salt so that the tondekayi will absorb it.tondekayi should not be cooked too much.)
• Now add the masala paste and saute for 3-4 mins so that Tondekayi will absorb the msala too.
• Now add the rice, salt (remember little salt is there in Tondekayi too)and jaggery. Mix it up nicely and sautee it for another 3-4 minutes to blend in the flavours.
• Serve hot.

Junaka

INGREDIENTS:
3-4 tsp Besan
1-2 green chillis (chopped)
1 onion (chopped or cut lengthwise)
1 1/2 tsp coriander
1 tsp jeera
1 laddle ful of grated coconut
2 tsp lime juice
salt to taste
1/2 tsp jaggery
1-2 tbsp Oil
Mustered
curry leaves
A pinch termeric powder

PREPARATION:

• Wet grind the coconut, jeera, coriender, green chillis to a smooth masala paste. 
• Now add the besan tothe msala and grind it again. Adjust the mixture to a thin as dosa batter. 
• Heat the oil in a heavy bottom kadai. add mustered,termeric and curry leaves. 
• once the mustered splutters, add onionscook till they are transperent in color. 
• Now add the ground masala. Now add salt, jaggery, limon juice. 
• Cook it on a low flame for 5-10 mins.Check the thickness of the gravy. if needed add bit more water, adjust the grvy. cook till besan is cooked enough. 
• Serve with Normal Dosa or Rotis/ Pulkas.

Didheer Bhaji powder

INGREDIENTS:
1 ½ tsp Urad daal
1 tsp Jeera
1 ½ tsp poppy seeds(gas gasse) OR Sesame seeds
2 tbsp Channa daal
4 tsp Coriander seeds
2 cloves( lavanga)
1” Cinnamon( dalchini)

PREPARATION::

• Dry roast all above ingradients. And store in a air tight container.

Dosa(Doddhabbada dose)

This dosa is prepared specially on deepavali/Diwali morning.

INGREDIENTS:
1 cup dosa/Idli rice.
1/2 Raw banana
4-5 Tondekayi/ Kundru
1/2 cucumber (small size)
2" piece raw turmeric root (as i din get fresh one I added 2 tsp termeric powder)
salt tro taste

1 cup fresh grated coconut.
3- 4 tsp sugar

PREPARATION:

• Soak the rice for at least 6-7 hours (or soak overnight). 
• While grinding the rice add the vegitables and termeric. it will turn to yellow batter.it should not be too thin. 
• Now heat the dosa tawa,(if non stic oil is not neede or 1 drop of oil should be spread over the tawa. 
• Once the tawa is hot pour a laddle ful of batter one side and spread with a spatual tothe whole tawa.(edges should be taken care). 
• It should be very thin to get crispy dosa. cover the lid and cook for 2 mins. now reomve the lid wait till dosa is crispy. and remove from the flame. 
• Now in a mixing bowl add sugar and grated coconut. mix well. 
• While serving the dosa, serve it with this coconut. This combination goes well.

Patishapta (Bengali sweet)

INGREDIENTS:
1 cup maida
1/2 cup sooji rawa
1/2 cup rice floor
2-3 tsp sugar
milk
Any dry powdered sweet or
1/2 cup grated coconut
100 gms jaggery
1/4 tsp cardemom powder
oil

PREPARATION:

• Heat the khadai put the greated jaggery and coconut. fry till jaggery disolves in coconut. then add the cardemom poweder mix once and turn off the heat. 
• Now in a mixing bowl add maida, rawa, rice floor, sugar and milk.make the paste to smooth daosa batter thickness. 
• Now heat the tawa. For non stck tawa no need to put oil, if itsd not then put 2 drops of oil and spread it evenly. 
• Once the tawa is hot. take a ladle ful of batter and pour on tawa spread it as shown in photo. put the cocnut mixture or dry sweet whoich ever you have kept on one edge of the dosa. 
• Cover the lid and cook for 2 mins. 
• Now remove the lid. and roll it from the sweet side. it should look like the one in picture. 
• If you want still more sweetness then remove the patishapta from tawa and dip in sweetened milk before sreving. or Serve directly. 

Variation: If you like to have it spicy. then add some sev/ mixture or bhujiya inplace of sweet filling. in place of sugar you can add salt to the batter.

RasGulla

INGREDIENTS:
2 ltr milk
1/2 tsp vineger
2 tsp maida
3 cups sugar
1-2 cardomoms / 20-25 pista/broken badam
Kesar (Optional)

PREPARATION:

• Disolve the kesar in milk and boil it. 
• When the milk comes to boiling point, add vineger and stirr the milk slowly.Turn off the heat. 
• Let the milk curdle fully to seperate from water. 
• Now filter the water ad keep in the filter for 1/2 hour to 1 hour so that all water will be drained. 
• Now take the paneer in a vessel add the maida and knead it throughly to make a soft dought out of it. (Some time paneer is so hard u might need to put it in processor for a while to make a soft dough.) 
• In a big vessel add 5 cups of water and add the sugar.(if you like more sweet then ad only 4 cups of water). Put it on heat.let it boil. 
• It should be broken, devide the the dought into 20 portions. 
• Take a portion in between hands and make the round shaped balls by rubbing slowly. 
• While making u can insert eithder a cardomom seeds, pista piece or broken badam/ Almond piece into each balls. 
• Repeat for all 20 portions. 
• Now add all the paneer balles one by one into boiling sugar syrup. 
• Cover the lid and cook it for next 10 mins. now add 1/2 cup of water to the boiling sugar syrup. 
• Cook for next five mins and again add 1/2 more cup of water. 
• Paneer baals will be cooked and swollen to almost double the size. 
• After 5-6 mins turn off the heat. and let the syrup cool down. 
• Refrigerate it and sreve chilled.

Dokla

INGREDIENTS:
2 cups Besan
2 tsp Lime juice
1-2 tsp sugar
1 tsp Baking soda
1-2 green chillis chopped
1 tsp mustered
1-2 tbsp Oil
Salt to taste

PREPARATION:

• In a small bowl mix sugar and lime juice keep aside. and in another mix baking soda with water and keep aside. 
• in a mixing bowl add besan,green chillis and salt. Add water,mix well adjust the paste to idli batter thickness. 
• Now add the lime juice mixture and soda. Mix well s othat small bubbles comes out of the mixture. 
• Now transfer the paste into greased container.Keep it in the cooker cook it for about 12-15 mins with out putting the whistle. 
• Once the heat is off remove the container and get it cooled. Cut it in small square or dimond shaped. 
• Heat the kadai add oil. once oil is hot add the mustered. then the cubed doklas. 
• Mix well to get coated with mustered. 
• Serve garnished with dhaniya leaves if needed. 

Variation: Vegitables like chopped beans,grated carrot, greenpeas can be added for children

Veg Rolls

INGREDIENTS:
2 cups mixed Vegetables( Cauli flower,beans, carrot,potato, green peas etc)
1 1/2 cups Maida
1 1/2 tsp chaat masala
2 tsp garam masala
1/2 tsp jeera powder
1/2 tsp chilli powder
salt to taste
Oil to deep fry.

PREPARATION:

• Cook the vegetables very soft.Heat the kadai. pur 2 tbsp oil.when the oil is hot. add the vegitables, all dry maslas and salt tot taste. mix and roughly mash them. fry for another 3-5 mins and turn off the heat. 
• In a big bowl make the dough. should not be too thick or too soft. devinde it into 10-12 portions make them in round shape. 
• Roll the balls into lengthwise with aourn 3-4 inch width. 
• Now take 2 spoons of vegitable mixture spread it in one edge of the rolled roti. now roll the roti to cover the msala and to make into tube shaped.close the both ends by edges of roti. 
• Deep fry these rolls till light brown or crispy.If it is too long then cut them in between or if it is aound 4 inch lenth leave it like that Serve hot with tomato sauce or pudina chutney.