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Ingredients : Chopped Fenugreek / Methi Leaves 2 to 3 cups Toor Dal /Kandipappu 1 cup Onion 1 big sized Tomatoes 2 medium Tamarind Extract (thick) 2 Tsp Slit Green Chillies 4 to 6 no's Red Chilli Powder 1/4 tsp (Optional) For Tadka/ Seasoning: Mustard Seeds 1/2 tsp Cumin Seeds 1/2 tsp Dried Red Chillies 1 no's A big pinch of turmeric powder Salt to taste A pinch of hing Garlic Pods 2-3 no's crushed Oil 1 tsp Method : Put the toor dal, chopped methi leaves, chopped tomato, chopped onion, green chillies, 2 cups of water in a pressure cooker and cook for 3 whistles. Switch off the flame and wait until the pressure go off Remove the dal mixture from the cooker and add the salt, turmeric powder and red chilli powder and set aside. Heat oil in a pan and add the mustard seeds, Cumin Seeds and let them splutter. Then add the red chilli and hing and fry for few seconds. Add the dal mixture and Tamarind Extarct, mix well & cook for another few...

Ingredients: Oats - 1 cup Poha - 1/4 cup Curd - 1 cup Rice flour - 2 + 1/2 cups Salt - to taste Cumin seeds chopped Green chillies Method: Soak oats,Poha in curd for 1hr. Grind the mixture to a smooth paste without adding water. To this mixture add rice flour (mix well without lumps) and set aside for 1 more hr. Now Add water and make the batter to a dosa batter consistency (thinner than normal dosa batter). Add salt,cumin seeds,green chillies to the batter. Take a non stick griddle and heat it up.Pour the batter on the griddle and spread it .Add oil.Fry dosa on both sides,if needed. Goes great with sambar & chutney

Ingredients: idlis, crumbled 6-7 no's finely chopped onion 1 no's chopped green chilli 1-2 big pinch turmeric pwd salt to taste chopped coriander leaves for garnish oil 1 tbsp For tempering/poppu/tadka: mustard seeds 1/2 tsp urad dal/minappa pappu 1 tsp few curry leaves pinch asafoetida (optional) Method: Heat oil in a kadai, add mustard seeds and let them splutter. Add urad dal and let it turn red. Add curry leaves, asafoetida and turmeric pwd. Add chopped onions and saute till they turn transparent. Add the crumbled idlis and combine. Cook for 2 mts. Adjust salt and garnish with coriander leaves. Note: you can use left over idlies also

Ingredients: raw rice 2 cups fresh curry leaves 10-12 grated fresh coconut 1 cup salt to taste For poppu/tadka/seasoning: coconut oil OR (oil + ghee - 1/2 tsp each) 1 tbsp channa dal 1 tbsp urad dal 1 tsp broken cashew nuts 1 1/2 tbsps mustard seeds 1/2 tsp cumin seeds 3/4 tsp asafoetida 1/4 tsp green chillis, slit lengthwise 3-4 dry red chilli, tear and de-seed 1 no's fresh curry leaves 7-8 Method: wash & cook rice , cook such that each grain is separate. Spread the cooked rice on a wide plate and allow to cool. Season with salt and add fresh curry leaves. Keep aside. Heat coconut oil OR oil+ghee in a vessel, add mustard seeds and as they jump around, add the cumin seeds, urad dal, channa dal and cashewnuts allow them to turn red. Add the red chilli, green chillis, curry leaves and asafoetida and roast for a few secs. Now Add grated coconut, combine & saute for 2-3 mts on low flame. Turn off heat. ...

Ingredients: Ragi Flour 2 cups Rice Flour 1 cup Beaten Curds 1 cup Salt to taste Cumin Seeds 1 tsp chopped Green Chilies 5-6 no's finely chopped Coriander Leaves 20-25 strands Oil to sprinkle on dosa Method: Add ragi flour and rice flour with the beaten curds. Mix well with a whisk by adding water (it takes approximately 5-6 cups --- [adjust]) to make a thin batter like ravva dosa. Add the cumin seeds, chopped green chilies & coriander leaves also to the batter. Mix well & let it sit for 15-30 minutes. Heat a non-stick griddle and pour the batter on to the sizzling hot pan (as you do for Rawa dosa). Holes will form by itself. Fry both the sides by adding little oil. Serve hot with chutney

Ingredients: vermicelli 2 cups roasted peanuts 3-4 tbsps juice of 1 large lemon, adjust salt to taste Tempering/Poppu/Tadka: oil 1 tbsp mustard seeds 1 tsp urad dal/minappa pappu/split gram dal 1/2 tbsp channa dal/senaga pappu/bengal gram 1 tbsp dry chillis, tear and de-seed 2 hing 1/4 tsp grated ginger 1/2 tsp slit green chillis 2 haldi/turmeric pwd/pasupu 1/4 tsp curry leaves 8-10 Method: Bring 5 cups of salted water to a boil. Add the vermicelli and cook for just under 4 mts. Turn off heat and strain. Pour 2 cups of cold water and strain the water completely. Add 2 tsps of oil and combine. While the vermicelli is cooking in the hot water, prepare the seasoning. Heat oil in a vessel, add the mustard seeds and as they begin to sizzle, add the dals and allow them to turn slightly red, add curry leaves, green chillis, grated ginger, red chillis and stir fry for 30 secs. Add asafoetida and turmeric pw...

Ingredients: fresh spinach/palakura leaves 2 big bunches Finely chopped onion 1 big pinch turmeric pwd roasted chickpea/dalia/putnala pappu pwd 1 1/2 tbsps salt to taste oil 1 tbsp For poppu/tadka/tempering: mustard seeds 1/2 tsp cumin seeds 1/2 tsp split gram dal/minappa pappu/urad dal 1 tsp dry red chillis de-seeded, torn 2 no's green chillis, slit 2 no's garlic flakes, crushed 5-6 no's curry leaves 10-12 Method: wash the Spinach/ palakura thoroughly and blanched in hot water for 3-4 mts. Chop the blanched spinach and keep aside. Heat oil, add the mustard seeds and once they splutter, add the cumin seeds and urad dal, once the dal turns red, add the garlic flakes, red chillis, green chillis and curry leaves and saute for half a minute. Add the onions and saute till transparent, approx 4-5 mts. Add salt and turmeric pwd. Add the chopped spinach leaves and saute for 10 mts and till most of the ...

Ingredients: For batter: Raw rice 2cups urad dal/minappa pappu/black gram dal 1 cup channa dal/senaga pappu 2 fistfuls methi/fenugreek seeds 1 tsp To add in batter: finely chopped onion 1 no's green chilli-ginger paste 1 1/2 tsps cumin seeds 1 tsp chopped coriander leaves 1 tbsp oil for frying salt to taste Method: Soak rice, urad dal and methi seeds for 7-8 hrs. Strain and grind the soaked dal and rice to a fine paste. Ferment the batter for 6-7 hrs. Add salt to taste and combine well. Add chopped onions, green chilli-ginger paste, soaked channa dal, cumin seeds and coriander leaves to the batter and combine well. Pour few drops of oil into each depression of the ponganalu penam. Place flame on medium high for a mt. Pour batter into each depression and allow to cook with lid for 4-5 mts undisturbed and cook on low to medium flame. It will cook to a golden brown shade. Flip over with help of a spoon or fork and allow to cook f...

Ingredients: Okra/Ladiesfinger/ bendakai/Bhindi - 1/2 kg Onion - 1 medium sized Green chillies - 2 slit lengthwise Turmeric powder - 1/2 tsp Red chilli powder - 1 tsp Mustard seeds - 1 tsp Urad dhal - 1 teaspoon Curry leaves - 1 sprig Oil - 3,4 spoons Method: Wash the ladiesfingers/okra and wipe them dry with a kitchen towel. Slice the okra into small pieces . In a vessel, heat the oil and add the mustard seeds and urad dal. Once they start spluttering, add the curry leaves followed by the onions. Saute till they turn slightly brown. Add the green chillies followed by the ladiesfinger/okra. Keep on medium flame and fry till the stickiness of the okra disappears and gets cooked well. Add the salt, turmeric powder and red chilli powder and mix well. Cook for two more minutes on a medium flame and remove from heat. Serve warm with dal and rice. Tip: If Okra's remain wet they turn mushy while cooking

Ingredients: Arbi/Colocasia/chamadumpalu - 1/2 kg Chilli powder - 1 tsp Coriander powder - 1 tsp Cumin/Jeera powder - 1/2 tsp Turmeric powder - 1/2 tsp Rice flour - 1 tsp Salt to taste Amchur pwd/ dry mango pwd - 1/4 tsp ( optional ) Oil enough for deep fry Method: Boil the arbi in a pressure cooker for few whistles. Peel the skin and cut each into quarters or into half inch thick pieces. Heat the oil in a pan, once the oil is hot, add the chopped arbi, with lille salt. Shallow fry for about ten minutes Add the spice powders, Rice flour to coat the arbi and turn them crispy and golden brown. Serve warm with rice or rotis.

Ingredients: chukka kura (greens), washed and chopped fine 3 big bunches green chillis 3-4 (adjust) cumin seeds 2 tsps garlic cloves 2-3 finely chopped onion - 1 small ( optional ) For seasoning/poppu/tadka: mustard seeds 1/2 tsp split black gram dal (urad dal/minapappu) 1 tsp channa dal (senaga pappu) - optional dry red chillis 1-2 few fresh curry leaves oil 1 tsp Method: Heat one tsp oil in a pan, add green chillis and fry on medium heat for 3-4 mts. Remove from pan and cool. In the same pan, add the chopped greens (drizzle some oil if necessary) and saute for approx 5 mts or till the leaves wilt and rawness disappears. Turn off heat and cool. First grind the cumin seeds, garlic and sauted green chillis till almost coarse. Add stir fried greens to this ground mixture along with salt and combine grind again for few seconds. Take the chutney into a bowl add the finely chopped onions and mix well. ( optional to add finely chopped raw on...

Ingredients: Indian Brinjals/Eggplants 3 no's Capsicum/Bellpepper 1/2 cup chopped Onion 1/2 cup Tomato 2 medium (cubed) Ginger Garlic paste 1/2 tsp Green Chilli - 1 Oil 2-3 tbsp Jeera 1/2 tsp Salt to taste Red Chilli powder 1/2 tsp 1/2 tsp Coriander powder Coriander leaves to garnish Method: Heat oil in a pan. Add jeera and allow it to crackle. Add onion, ginger garlic paste, green chilli and saute till onion turns transparent. Add sliced brinjal. Sprinkle salt and fry till brinjal is partially cooked. Add capsicum, tomato and spice powders and some salt. Fry till the veggies turn soft. Finally Garnish with coriander leaves and serve hot with chapathis / Rice.

Ingredients: skin of 2 large ridge gourds (wash and peel the skin) green chillis 2 dry red chillis, tear and de-seed 1-2 split gram dal/minappa pappu 1 tbsp cumin seeds 1 tsp tamarind very small lemon sized oil 2 tsps For seasoning/poppu/tadka: mustard seeds 1/2 tsp dry red chillis 1-2 asafoetida/inguva/hing big pinch fresh curry leaves few oil 1/2 tsp Method: Heat a tsp of oil in a cooking vessel, add split gram dal, cumin seeds and red chillis and stir fry for a few seconds till the dal turns red. Remove and keep aside. In the same vessel, add another tsp of oil and add the green chillis and saute for a mt. Add the ridge gourd peels (chop them into small pieces) and fry on medium heat for 4-5 mts. Add the tamarind to it and leave aside to cool. Once cool, grind the dal-cumin-red chillis first till coarsely ground, add the rest of the sauteed ingredients along with tamarind and salt and grind to a slightly coarse paste. Heat h...

Ingredients: sago (medium size pearls) wash, drain and let it stand overnight 1 1/2 cups yellow moong dal/pesara pappu, soak in water for 30 mts 1/2 cup Onion, 1 small sliced coarsely pound roasted peanuts 2 tbsps sugar 1/2 tbsp salt to taste coriander leaves, finely chopped 1 tbsp lemon juice 1 tbsp oil 1 tbsp For poppu/tempering/tadka: mustard seeds 1/2 tsp cumin seeds 1 tsp urad dal/minapappu 1 tsp channa dal/senaga pappu 1 tsp green chillis, finely chopped 3-4 fresh curry leaves 10-12 Method: Wash the sago thoroughly, drain off the water and let it stand over night. Next day morning, run your fingers through the sago pearls and loosen the lumps if any. The sago should appear clear, translucent, swelled up and separate pearls. Combine coarsely pounded roasted peanuts, sugar and salt to the sago and keep aside. Heat both oil and once hot, add mustard seeds and let them sputter, add the cumin seeds, urad dal and channa dal and allo...

Ingredients: maida (all-purpose flour) 500 gms ghee 4-5 tbsps salt to taste oil (for deep frying) For the filling: dry coconut finely grated 1/4 cup sooji/semolina 1 cup sugar 1 cup cardamom pwd 1 tsp finely chopped cashewnuts 3 tbsps Raisins/ Kishmish 3 tbsps Badam Grated 3 tbsps Method: Mix the maida with salt, 2-3 tbsps ghee and enough water to make a pliable dough, not too soft. Divide the dough and shape into small balls as shown in the picture. Keep aside covered for half an hour. Meanwhile, heat a pan, add 1 tbsp ghee and add the grated coconut and roast over medium flame for a few minutes, approx 3-4 mts. Remove and keep aside. (Note: If using fresh coconut, roast the coconut till golden brown. Ensure that its well roasted, it takes longer time to roast than dry coconut.) In the same pan, add 1 tbsp ghee and add the sooji and roast over medium flame till it turns light pink, approx 7-8 mts. Remove, cool and keep aside. Powder the sugar and ...

Ingredients: Babycorn cut into thin Strips (1 cup ) garlic Cloves 2 ginger 1' Red Chillies 2 no's coriander leaves (1 tbsp) Gramflour (1/2 cup ) salt to taste water for binding oil for deep frying Method: Grind red chilli, coriander leaves, garlic cloves, ginger to a fine paste adding little water. Now add this to the Gramflour and mix , add salt and add water little by little till you get a semi thick consistency . Heat oil in a kadai. Now Dip babycorn in the prepared batter and deep fry them in small batches till crisp Serve with Spicy Ketchup.....

Ingredients: Sago (sabudana, tapioca ) 1 1/2 cups Potatoes, boiled and mashed 3 medium Green chillies, finely chopped 3 Finely chopped coriander leaves, 2 tbspoons Lemon juice 1 tbspoon Salt to taste Oil for deep-frying Method: Soak the sabudana, in enough water to cover it, for about 3 to 4 hours.. Drain off excess water. Mix together sabudana, potatoes, green chillies, coriander leaves, lemon juice and salt. Mix thoroughly. Divide into sixteen lemon sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown. Drain on absorbent paper. Serve hot with chutney of your choice. Green chutney goes great....

Ingredients: Onions- 2 medium (sliced) Tomato - 1 small (chopped) Carrot- 2 -3 small (small pieces) Potato- small (small pieces) Fresh Green Peas- 50 gms Capsicum- 1 small (small pieces) Ginger garlic Paste 1 Tbspoon Rice 2 cups (medium size) Water 3 1/4 Cups (medium size) oil - 4-5 Tsp Salt - to taste Garam masala: Biryani Leaf- 1 big green chilli medium 1(if want spicy) pepper seeds -6 Cinnamon stick- 1 inch Elaichi- 2-3 Cloves- 5 Method: Wash rice and set aside. heat oil, add garam masala ingredients, fry and then add onions, fry till golden brown, Now add ginger garlic paste saute for few mins, add all the vegetables, fry till soft, add salt . Add Washed Rice to the fried vegetables, fry for 2 mins , add water. cook till rice is done if pressure cooked, 3 whistles should be fine Serve hot with any Raita or Gravy curry.......

Ingredients: Lady's finger (okra/bhindi ) 20nos Potatoes medium 2nos Onion(big & chopped finely) 1no Tomatoes (chopped finely) 2no Turmeric powder 1/2tsp Red chilly powder 1/2tsp Amchur powder 1/4tsp Coriander powder 1/4tsp Oil Cumin seeds 1tsp Coriander leaves (chopped) 2tbsp Method: Cut Lady's finger into 1" length pieces & Potatoes as 1/2" wedges fry the bhindi and potatoes until slightly brown and keep aside. heat few teaspoons of oil and let crack the cumin seeds, add immediately the chopped onions and chopped tomatoes,until the veggies turns mush Now add the veggies and saute along with turmeric powder, red chilly powder, coriander powder and amchur powder with enough salt.. cook until the veggies get well coated with the spice powder and finally add the chopped coriander leaves... Tastes great with rotis, or rice...

Ingredients: Channadal (1+1/2cups) Roasted rava (2tbsp) Sugar (1cup) Cardamom powder (1tsp) Ghee (1/2cup) Cashew nut pieces (15nos) Method: Dry roast channadal in simmer until they turn golden brown, keep aside and let them cool... Meanwhile grind the sugar as fine powder with cardamom powder and keep aside..in the same mixie jar grind the channadal until they turn as bit coarse powder(grind thrice or twice to get coarse powder).. Heat the ghee in a pan, fry the cashew nuts until brown, add these fried cashew nuts to the channadal powder.. combine now the powdered sugar, rava and channadal powder together..add the hot ghee and mix everything, make out 10-12 medium sized laddoos...

Ingredients: Basmati rice (2 cups) Ghee (clarified butter) (2 tbsp) jeera (1 tbsp ) Shredded ginger (1 tbsp) shelled green peas (2 1/2 cups) dhania pwd (2 tbsp) Garam Masala (1 tsp ) salt turmeric pwd (1 tsp) Method: wash and soak the Basmati rice for an hour atleast. In a heavy based pan, heat the ghee and add the jeera and the ginger. When the ginger becomes a little brown, add the peas, dhania, garam masala, salt and turmeric pwd, and stir-fry till well mixed. Add Rice, 4 cups water, and bring to a boil uncovered, then lower the heat and cover. The rice should be done in 10 mins. Serve hot with any Raitha !!!

Ingredients: Eggplants 2nos Potatoes 2nos Onions(chopped) 1/2cup 1/2cup Tomatoes 1/2cup Red chilli powder 1/2tsp Coriander powder 1tsp Cumin seeds 1/tsp Ajwain seeds 1/2tsp Oil Salt Chopped coriander leaves 2tbsp Method: Chop the Eggplant lengthwise, Potatoes as Wedges and keep aside Heat oil and let splutters cumin seeds and ajwain seeds... Add the onions and saute until till transculent, add the chopped tomatoes and cook until they turn soft.. Add the chopped eggplants and potato wedges and saute everything well..saute the veggies with red chilly powder, coriander powder and salt.. Add a cup of water and cook until the veggies get well cooked.. Serve with Rice or Rotis!!!!!!!

Ingredients: Bread slices (5nos) Sweet corn (1cup ) Onion (chopped, 1no ) Green chillies (chopped, 2nos) Garam masala powder (1tsp ) Cumin seed powder (1/2tsp ) Salt Few curry leaves Oil for shallow frying Method: Heat few drops of oil, saute the chopped onions, chopped green chillies until the onions turns translucent and keep aside, also soak the bread slices and squeeze out the excess of water... Now take the bread, sweet corn, garam masala powder, cumin seed powder,curry leaves, salt and sauteed onions, green chillies in a bowl, mix well.. make a medium sized cutlets from the mixture, heat enough oil for shallow frying, fry the prepared cutlets and cook on both sides until the crust turns golden brown.. Enjoy warm with ketchup/Sauces or Green Chutney !

Ingredients: Mixed beans (any type & soaked) 2cups Raw banana 1no finely chopped Onion 1no Garam masala powder 1/2tsp Turmeric powder 1/4tsp Red chilly powder 3/4tsp Bread slices 3nos Salt Oil finely chopped Coriander leaves 2tbsp Method: Pressure cook the mixed beans with enough salt and water upto 3 hisses, keep aside and let them cool, meanwhile peel the skin of raw banana, cut as large pieces and pressure cook (dont add water to the raw banana pieces but dont forget to add water in the pressure cooker) upto 3 hisses, drain the excess of water from the cooked beans..take the cooked beans and cooked raw banana pieces, mash everything nicely with ur fingers as coarse paste.. heat few drops of oil and saute the chopped onions with garam masala powder, turmeric powder,salt and red chilly powder, add this spiced onions to the already mashed paste, soak the bread slices in water and press the soaked bread slices to squeeze out the excess of water...

Ingredients: Basmati rice (2cups) Long purple brinjals (4nos) Tamarind pulp (1/4tsp ) Dry red chillies (6nos ) Coriander seeds (2tsp) Grated coconut (1/2cup) Cumin seeds (1tsp) 2nos Whole spices (bay leaves, cloves, green cardamoms) Turmeric powder (1tsp) Few Cashew nuts Salt Oil Method: Wash and soak the rice in water for 15minutes, meanwhile chop the brinjals as cubes and let them sit in water with pinch of salt and tamarind pulp.. Mean while roast the red dry chillies, coriander seeds, grated coconut ,cumin seeds one by one and grind as fine paste with some water.. In a pan, heat enough oil and fry the cloves, cardamoms, bay leaves until they turns brown, add the chopped brinjal, turmeric powder and cook for few minutes, add the grounded masala and sauté for few minutes in medium flame...now gently add the rice, 4 cups of boiling water and salt.. Cook everything in high flame for 5minutes, put the flame to simm...

Ingredients: Carrots - 6 big Sugar - 1 1/2 cups Cardamom - 1/2 tsp Milk - 1 1/2 cups Ghee - 7-8 tbsp To garnish: Roasted nuts and raisins - a handful Method: Wash & Peel the skin of Carrots, Finely Grate them Now Heat 3-4 tbsp ghee in a wide pan. Roast the nuts till golden brown and set aside. In the same pan, add remaining ghee, add grated carrots and Saute till the raw smell is gone. Add milk and cook on low flame for 40-45 minutes till all milk is absorbed and the mixture becomes thick. Now add sugar, cardamon pwd and cook till carrots leave the edges of the pan. Simmer for 5 minutes. Garnish with roasted nuts before serving.

Ingredients: Large Eggplant (1no) Onion (big & chopped) Green chilly (chopped, 1 tsp) Red chilly powder (1tsp) Coriander powder (1tbsp) Turmeric powder (1/2tsp) Amchur powder (1/2tsp) Mustard seeds (1/4tsp) Cumin seeds (1/2tsp) Urad Dal (1/2tsp) Asafoetida powder (1/4tsp) Salt Oil Coriander leaves (chopped, 2tbsp) Method: Apply oil to the Eggplanyt & Roast on medium Flame directly on stove burner or Poke 2-3 holes on the eggplant and microwave in high for 5minutes,take out the eggplant and spray some oil over the eggplant, broil the eggplant in oven for 30-40minutes on turning the eggplant every 15 minutes.. Take out and keep aside..let it cool, peel the skin off the eggplant and scoop out the flesh and keep aside.. Heat oil in a pan, add Urad Dal, cumin seeds, mustard seeds and stir until the seeds crackle,add asafoetida powder, add immediately chopped green chillies, saute until they turns golden brown, add the chopped onions,turmeric powder, salt an...

Ingredients: Rice - 1 cup Moongdal - 1/2 cup Water - 4 & 1/2 - 5 cups Ginger (Peeled and chopped finely) - 1 Tbsp Pepper Corns - 1 /2 tsp Ground Pepper - 1/2 tsp Cumin seeds (Jeera) - 1 tsp Ghee - 1/4 cup Cashews - 1 /4 cup Salt - 1 & 1/2 tsp Curry leaves - A few Turmeric Powder - 1/4 tsp (Optional) Method: Dry roast moong dal on a medium flame till it turn red. Wash the rice with water if needed and drain the water. Now Add rice, moongdal, salt , turmeric powder and water to a pressure cooker and cook till you hear 2 whistles. Do the tadka. Heat ghee in a small pan. Add cumin seeds, pepper corns, pepper powder, cashews, curry leaves in that order. turn off the stove. Add this to the cooked rice - dal mixture and stir. Again turn on the stove and let this mixture / pongal simmer on low flame for 5 minutes so that it can absorb the flavors of the spices added. Serve hot pongal with peanut chutney or coconut chutney or Any Pickle. Note: Pongal is more...

Ingredients: Rawa 1/2 cup Maida 1/2 cup Rice flour 1 cup Jeera 1tbsp Peppercorns 3/4tbsp (optional) Chopped coriander 1/4 cup finely chopped chillies 2tbsp Sour buttermilk (as per need) Oil (To drizzle) Ghee (To drizzle) Method: Mix the rice flour, maida and rava in Buttermilk and salt to it. Now add chopped coriander, green chillies, jeera, peppercorns to the batter. Make sure that the batter is watery and flowing else add water to it & stir. keep aside for 20-30 mins Heat the tawa (the tawa should be very hot while u are pouring the batter) and take one ladle full of batter and spread on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa. Drizzle ½ tsp of oil and ¼ tsp of ghee on the sides. When it becomes golden brown turn it over. Note: - can add finely chopped onions as topping before turning. - Make sure the batter is very thin(thinner than the dosa batter). If the b...

Ingredients: Dosakai/cucumber – 1lb (approx 450g) Asafoetida (Hing) – 1/4 tsp Mustard Seed Powder (Rai Powder)- 1 tbsp Turmeric Powder (Haldi) – 1/4 tsp Coriander Powder (Dhaniya Powder)- 2 tbsp Red Chili Powder – 2 tbsp or to taste Fenugreek Seeds (Methi Seeds) – 1/4 tsp (powdered) Salt – 1 tbsp or to taste Sesame Oil (Gingily Oil) – 1/4 cup Dry mango powder (Aamchur powder) – 1/4 tsp OR Lemon Juice – 1 tbsp Method: Wash the Dosakai, wipe off & Cut into bite-size pieces after removing the seeds in centre. Make sure that there is less moisture. Using a Mortar and Pestle, powder the Fenugreek Seeds. Add in all the spices: Asafoetida, Mustard Seeds Powder, Coriander Powder, Red Chili Powder, Turmeric Powder, Fenugreek Powder, Salt and Aamchur powder (Or Lemon Juice). Mix well, add in the Oil and mix again. Cover and keep on the counter overnight. Stir periodically. transfer to a bottle and store Can be stored for 2-3 weeks under refrigeration. This goes great...

Ingredients: Whole wheat flour -2 cups Chilli powder (as req) Garam masala powder -1/2 tsp Hing -a pinch Salt to taste Turmeric powder -1/4 tsp Coriander powder -1 tsp 1 tsp oil (to fry) Spinach chopped-1 bunch Jeera -1 tsp water to make dough Method Mix the dry ingredients and set aside. Heat 1 tsp of oil in a pan. Add jeera. When it crackles, add chopped spinach. Fry well till spinach shrinks and loses its raw smell(about 5 minutes). Add it to the dry ingredients and mix well. Once Spinach releases water add it to the flour. Add water accordingly and make a soft dough. Add a tsp of oil to the dough and knead well. Set aside for 10 minutes. & Prepare rotis the usual way. Enjoy hot with Raita or Plain Curd!!!!!

Ingredients: Rava / Semolina - 1 cup Sugar - 1 cup Ghee - 25 gms Milk - 25 ml Cardamom powder - a pinch Cashew nuts - 10 whole nuts Raisins - 10 nos Grated fresh coconut - 25 gms Method: Heat 2 tsp of ghee in a kadai. Once the ghee is hot enough, simmer the flame and roast cashew nuts and raisins. Once the raisins balloon up, remove. Then roast the grated coconut. Remove once done. Keep all these aside. Add the remaining ghee and roast the Rava till its well roasted and aroma starts coming out. In a bowl, take all the roasted Rava, Nuts, Coconut and add the Cardamom powder. Then add the sugar. Mix well. Then slowly add the warm milk into the bowl. Check if you are able to gather as balls. When you find that milk added is enough to get you laddos, transfer it back to the kadai and cook in sim for 2 mins. Mix well and then cover it and let it rest for 2 mins. Then immediately make balls or laddoos...