Theplas

INGREDIENTS:
1 cup Wheat flour
1/3 cup Gram flour
1 cup finally chopped Methi leaves( i just run one round in blender to get greenish color)
11/2 tbsp Jeera seeds
1 1/2 tbsp sesame seeds
1/4 tsp turmeric powder
1 tsp chilly powder ( as per your taste buds)
Salt to taste
Oil or Ghee to shallow fry

PREPARATION:

• Take both the flour in a mixing bowl.Add turmeric powder, chilly powder,2 tsp ghee and salt to taste.Mix well 
• Once the mixture is ready add the jeera, sesame seeds, and methi leaves(chopped) add enough water and make a soft dough out of it. 
• Divide the dough into 8 - 10 portions. make small balls by rubbing between your palms. 
• Roll them in to 6" round shape or in triangular shape or in pentagon shape. 
• Heat the tawa cook the Theplas on both side by applying enough ghee or Oil. 
• Serve hot with curds or Pickle.

Kuchgayi Gojju (Raw mango in curd)

Kuchgayi means raw mango cooked and stored in salty water.This can be preserved up to an year or so.When we do not have the stock instantly we can prepare dish by pressure cooking a sour raw mango.

INGREDIENTS:
1 Raw mango-preferably sour in taste.
2 tbsp grated coconut
1/2 cup curd
1-2 green chillis
2 tsp coconut oil
2-3 red chillis
4-6 garlic cloves
1/2 tsp mustered seeds
1/2 tsp sesame seeds
salt to taste.

PREPARATION:

• Cook the mango till its soft. squeeze out the pulp and keep it aside.( mash the skin and keep with the pulp) 
• Grind the coconut and green chillis to a fine paste and keep aside. 
• Heat the oil in a small kadai. Add broken red chillis, garlic cloves.(u can crush the garlic to get more pungent taste.) 
• Once the garlic turns to brownish,add mustered and sesame seeds. 
• Now add the mango pulp into the kadai. and the ground coconut paste.cook for 3-4 mins and remove from the heat. 
• Now add the Curd and salt. mix it well. 
• Serve with hot rice.

Balehann Roti(Banana roti)

INGREDIENTS:
2 cups Wheat flour/ Rice flour
3-4 medium size ripe Bananas
2-4 tbsp jaggery(if banana is too sweet reduce jaggery qty)
Salt to taste.
Ghee/ butter (optional)

PREPARATION 1:

• Mash the banana or put it in a blender for 20 seconds. keep aside. 
• Heat 1 1/4 cups of water in a vessel. add jaggery and salt to it.when the water starts boiling, add the banana paste and about 1 cup of rice flour.mix well cook for another 2 mins and remove from the heat. 
• Once the mixture is cold enough, make the proper dough by adding the rest of the rice flour. 
• Now devde the dough in to 10-12 portions make each portions a small ball keeping in between your palms. 
• Roll the roti to around 6" diameter.cook on a tawa both side. 
• Put a tsp of Ghee on hot roti or serve with home made butter and greenchilli chutney. 

PREPARATION 2:

• Mash the banana or put it in a blender for 20 seconds. keep aside. 
• Take a mixing bowl put 2 cups of wheat flour, jaggery, salt and the banana paste.mix well and make a chapati dough. 
• Devide it into 10-12 portions and roll them int o6" chapatis.Cook both side on tawa and Serve hot with Home made butter or Ghee.

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.