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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...