Fried Rice

INGREDIENTS:

2 cups cooked long grained rice(it should not be very soft and salt to be added while cooking)
1 cup mixed vegetables cooked medium(carrot,Beans,Spring onions,Green peas)
3-4 bay leaves
2" dalchini
3-5 cloves
1 tsp garlic paste(optional)
2 tsp of roughly ground pepper
Sal to taste
Butter or ghee(Clarified butter)

PREPARATION:

• Heat a portion of butter in a heavy bottomed pan. Add vegetables saute for a minute to evaporate the water contents.
• Now add the half of pepper powder and salt to taste( remeber salt is added to rice also).
• and mix it thoroughly.Remove the vegieables and keep aside.
• Now add the remaining butter, once its melted add bay leaves,cloves and dalchini (break them into small pieces)
• Add the garlic paste saute for a minute and add remaining pepper powder.
  
• Now add the rice and mix it properly with butter. Finally add the vegetables. Mix well.
• Adjust the salt if needed. Serve with raita.
  

Tellevu (Cucumber dosa)

INGREDIENTS:

2 cups Dosa rice

2 tbsp urad dal (optional)

1 cucmber

salt to taste

PREPARATION:

• Soak dal and rice for at least 6 hours.
• wash the cucumber nicely if you want to put with skin. Or peel off the skin and cut the cucumber .
• Grind the rice dal and cucumber to very smooth paste.(do not add much water)
• Now add the salt. Batter can be adjusted only one dosa is prepared( this is for me)
• Now the main part comes.
• Take a banana leaf .in that cut 5 inch width with full lenth. Fold in middle to make the dosa.
• heat the dosa tawa. pour one laddle of batter. take the folded leaf part from fold side spread the batter to whole tawa. it should be very thin layer.
• (I don get banana leaf so easily so i use cleaned expired credit card :) )
• Cover the dosa for 2-3 mins to avoid white surface forming on the dosa.
• Remove the lid. another mnute later daos will be crispy and comes out in edges..
• Now remove the dosa (you try with hands also by just holding the edge and peeling like ) serve with greenchilli coconut chutney(if chutney is bit spicy will taste good.
• Veriation : after removing b4 folding the dosa spread 2 -3 drops of coconut oil on the dosa and serve.

Goli Baje

INGREDIENTS:
1 cup Maida
1/2 cup Curds/Yogurt
1-2 green chillis cut into small
4-8 curry leaves
1/2" ginger grated
salt to taste
Oil to deep fry
Tomato Sause or spicy coconut chutney

PREPARATION:

• mix all the ingredients except oil and sauce/chutney. 
• keep it aside for 1 hour. 
• heat the oil in vessel. take a spoonful of batter pour it in the oil or u can use hands 
• fry it both side till light brown color. 
• Serve hot with Sause or chutney

Baingan Bharta

INGREDIENTS:
2 Brinjals
1 Onion chopped
1 Tomato chopped
1-2 green chillis
Coriender leaves (optional)
1/2 tsp red chilli powder
1/2 tsp garam masala
1/4 tsp corinder powder
1 tsp Tamerind pulp
hing a pinch
termeric a pinch
Oil
Salt to taste

PREPARATION:

• Keep the brinjal in Oven for 7 mins tern the side and keep it again for 4 mins or dry roast on gas till the skin peels off by itself 
• By holding by stem peel off the skin smoothly. 
• take a spatula and crush and mash roughly. keep aside 
• Take heavy bottomed vessel heat the oil. put hing and termeric. 
• Then add the cut green chillis and chopped onions. saute till golden brown color 
• Then add tomatos cook till gravy is prepared, add Tamerind pulp. 
• Now add all the masalas and salt.
• Finally add the Brinjal and mix it well cook for 10 mins.
• Garnish with coriender leaves and serve.

Note:First photo Baingan roasted on Gas stove and the 2nd one roasted in Oven

Methi Parata

INGREDIENTS:
3 cups Wheat flour
1 cup chopped methi leaves
1/2 tsp turmeric
1/2 tsp garam masala
1 1/2 tsp chilli powder
1/2 tsp jeera
salt to taste
Ghee

PREPARATION:

• Mix all the masalaas and methi leaves keep in microwave oven for 1 -2 mins ( Optional). 
• Take flour in a big bowl, add 2 tsp of ghee mix it well. Now add the methi leaves mixture to it. 
• Add water make soft dough. Keep aside for 1/2 hour. 
• Devide the atta into small portions (tennis ball sized) shape them round and roll them into thick paratas.. 
• Cook on both side using applying ghee on a hot tawa. 
• Serve with chilled dahi(yogurt) or mango pickle.

Choley Masala

INGREDIENTS:
2 cups Choley soaked over night
1 onion chopped
1 Tomato chopped
1/2 tsp jeera
1/4 tsp turmeric
1/2 tsp red chilli powder
1/2 tsp coriander powder
1 tsp ginger garlic paste
pinch hing
1 1/2 tsp chole masala or(2 tsp of powdered mixture of bay leaves,cloves, cardamom, cumin seeds,mustered,methi seeds,red chillies, cinnamon,peppercorns,amchur)
salt to taste
Oil for tadka
pinch of cooking soda(optional)

PREPARATION:

• Put channa in cooker add the cooking soda and bit of salt,Pressure cook for 3-4 whistles.remove the water. 
• Take a handful of cooked channa grind it in a mixture grinder. keep aside. 
• Now in a kadai heat the oil and add jeera. 
• Now add Hing and onions to it.once the onions turned to golden brown, add turmeric,ginger garlic paste as well tomato to it.(add a bit of water to make it paste) 
• Mash the tomatoes with a ladle to make fine paste in kadai. now add the grind channa paste cook for a minute. 
• now add coriendar powder,red chilli powder and chole masala mix well add the cooked channa. 
• Add water,salt as per the taste. 
• Cook the gravy to the required thickness.Serve with Rotis or Batooras

Potato Podi

INGREDIENTS:

2 potatoes/sweet potatoes /arabi
1 cup rice flour/ Rawa(Sooji)
1 tsp red chiili powder
1 tsp amchur
1/2 tsp garam masala(optional)
salt to taste
Oil

PREPARATION:

• Mix all spices and salt . add water to make a thin paste.adjuct the chilli powder as per taste. 
• Keep the tawa on flame to heat. 
• Now slice the vegetables. dip in the paste. remove and dip in the rice flour or sooji/rawa. 
• Make a proper coat to the veggis. place it on tawa. 
• Sprinkle some water. add a drop of oil for each piece and clos the lid. 
• keep cooking for 2-5 mins. now turn the veggies once again sprinkle some water and put a drop of oil and cook for some time. 
• Then remove from tawa and repeat for all the other pieces. 
• Serve with sauce or coconut chutney.

Onion Uttappam

INGREDIENTS:
2 cups of Dosa batter (well fermented)
2-3 onions finally chopped
2-4 green chillis finally chopped
2-4 strands of curry leaves chopped
dal podi
salt to taste,
ghee/ Oil

PREPARATION:

• Mix all the ingredients except dal podi and ghee. 
• Heat the tawa, Pour a ladleful of batter on the tawa spread it in round shape not too thin. 
• Put dal Podi on it. Cover the lid. 
• After 2 mins remove the lid put Oil / Ghee on edges or on it. turn it. cook for about one more minute and remove from the tawa. 
• Serve with Chutney or sambhar.

Pongal

INGREDIENTS:
1 cup Rice
2/3 cup Moong dal
2-3 tbsp Ghee
1-2 green chillis
10-15 pepper
2 tsp jeera
1 tsp ginger garlic Paste
1 tsp pepper powder.
1 cup milk
salt to taste

PREPARATION:

• Heat a tbsp of ghee in cooker. add jeera and ginger garlic paste. 
• Add cut green chillis and pepper corns 
• Now add washed dal and rice to it. Pour milk on it. 
• strill prperly. add pepper powder to it. 
• Now add about 4 cups of water. add salt. cover the lid. 
• wait for 3-4 whistles from the cooker then remove from the fire. 
• when u serve add rest ghee mix well and serve hot.

Dosa

INGREDIENTS:
1 cup Rice(Dosa/Idli rice)
1/4 cup Urad dal
1 tsp fenugreek seeds
1 tsp channa dal
salt to taste
oil/ ghee

PREPARATION:

• wash the rice, dal, channa dal and fenugreek seeds together in a vessel and soak 4-6 hours. 
• in the night grind it to a fine paste not adding much water. 
• keep over night for fermenting. 
• In the morning add salt to taste add water if the batter is too thick. mix well 
• Now heat the tawa , pour a ladle full of batter , spread it to thin and almost round in shape. 
• cover with a lid. keep a minute. remove the lid. 
• put some oil or ghee on the dosa(only option). if u want turn it upside down cook for around 30 seconds. 
• Remove from tawa serve hot with chutney/ sambhar/ Idli podi