Appam Dosa - Version 1

Ingredients:

Parboiled Rice – 2 1/2 cups
Urad dal – 1/2 cup
Methi seeds – 1 tsp
Poha  – 2 tbsp
Salt – as required

Method:

1) Wash, Soak rice and urad dal and methi seeds together for 6 to 8 hours.
2) In another bowl soak washed rice and poha for 6- 8 hours.
3) Wash and grind urad dal and methi seeds till smooth. It should double up the original quantity.(depends on the quality of urad dal). Do not add more water. Just sprinkle when needed.
4) Grind rice and poha till smooth with required water.
5) Take it in same bowl with ground urad dal.
6) Add salt. Ferment overnight.
7) Once fermented, Check for consistency. Add water only needed.

Notes:

1) Add poha to rice only before grinding.
2) Instead poha , you can also add cooked rice.
3) Batter will be good in first day to make idli.
4) The following days will be good for making dosa, paniyaram or uthapam.
5) For dosa the batter should be in flowing consistency.
6) For idli, should be thicker than that.
7) I have used mixer or blender to make batter.
8) I have placed the grinded batter in Oven overnight.

Mango chutney

Ingredients:

Oil - 3 tbsp 
Whole kashmiri red chilli, dried - 5 or 6
Channa dal - 1 tbsp
Urad dal - 1/2 tbsp
Cumin seeds / jeera - 1/2 tbsp
Coriander seeds - 1 tsp
Methi / fenugreek seeds - 1/4 tbsp
Raw mango - 1 cup (Roughly chopped)
Garlic - 3 cloves 
Salt - As required
Mustard - 1/4 tbsp
Curry leaves - Few
Turmeric - 1/4 tbsp

Method: 

1) In a pan, add oil followed by 5-6 red chilli, 1 tbsp channa dal, ½ tbsp urad dal, ½ tsp cumin seeds, 1 tsp coriander seeds and ¼ tsp methi.
2) Roast in low flame for 2 minutes or till the spices turn aromatic.
3) Transfer to the blender. To this, add in 1 cup raw mango, 3 cloves garlic and salt to taste.
4) Blend to coarse paste without adding any water. keep aside.
5) in a pan, heat oil. Once the oil is hot, add in 1 tsp mustard seeds, 1 dried red chilli and few curry leaves. allow to splutter.
6) Now add grinded mango mixture along with turmeric and saute well.
7) Saute on low flame for 2 minutes.

Mango Chutney is ready to be served with rice, idli or dosa.

Akki Rotti / Rice flour Rotti

Ingredients:

Rice flour - 1 cup
Finely chopped green chillies - 4
Grated fresh coconut - 1/4 cup
Curry leaves - Few
Finely chopped coriander leaves - few
Cumin seeds - 1/2 tbsp
Crushed black pepper - 1/2 tbsp
Water - 1 cup
Salt - As required

Method:

1) Take the rice flour in a bowl, add salt, jeera, chillies, coriander leaves, curry leaves, coconut, crushed pepper, and mix it well.
2) Add the boiling water little by little and mix it with a spoon. add water until you get soft dough.
3) Grease tava and take the desired amount of dough, make a ball, and press with palm to make a circle, make few holes as shown,
4) Heat the tava on medium heat.
5) Once it is cooked flip it to the other side and let it cook on both sides.
6) Now the rotti is cooked well on both sides, remove it from the tava.
7) Repeat the same procedure with the remaining dough.

Serve hot rotti with ghee, or butter and chutney.

Note:

1) With this measurement you can make around 9 medium size rotti
2) Banana leaf can be used to spread the rotti. Transfer the rotti onto the hot tava and gently remove the banana leaf. Before making the next rotti, grease the banana leaf and make rotti, keep it ready.
3) You can prepare directly on banale too or can use parchment/baking paper.

Fresh orange juice

Ingredients:

Oranges: - 6 small
Sugar - 2 tbsp (Optional)
Water - 1 cup
Preethi Blue Leaf Platinum Juice Extractor

Method:

1) Wash and peel oranges.
2) Add them to the juice extractor jar as per instructions mentioned in manual.
3) Add sugar and water and blend for around 2-3 mins.
4) Pour in the juice to an empty glass.

Fresh orange juice is ready to be served.

Adai Dosa with a twist

Ingredients:

Sona masoori rice - 1/2 cup
Toor Dal - 1/2 cup
Bengal gram/channa dal - 1/4 cup
Urad dal - 1 tbsp
Green gram - 1/2 cup (Twist ingredient)
Green chilli -2
Red chilli -3
Ginger -1 small bit
Asafoetida/hing -1/4 tsp
Salt - As required
Oil  - As required

Method:

1) Soak rice and all dal together for 4- 5 hours.
2) Grind it coarsely along with red chilli, green chilli, ginger, hing and salt. The batter should neither be too thick nor too watery.
3) Heat a griddle or a non stick tawa and pour a ladle of batter and spread it in circular motion. 4) Drizzle a tsp or sufficient amount of oil around the adai. Let it get cooked.
5) Once cooked, flip it over to the other side and drizzle another tsp of oil around the adai. Let it get cooked.
6) After both sides are cooked well, remove from tawa 

Serve it hot with chutney or butter.

Note:

1) Finely chopped onions, few tender curry leaves, grated coconut and drumstick leaves can be added to the batter. 
2) Add finely chopped onions and coconut only to needed batter. You can refrigerate the rest of the batter. The batter stays good for 2-3 days if onions or coconut are not added to it. 
3) Once the dosa is spread, you can make 3-4 holes with the back of the ladle and drizzle little oil on the holes as well.
4) Green gram can be avoided too. Can be replaced with horse gram or Moong dal too. Can add in some quinoa too.

Vegetable maggi noodles

Ingredients:

Maggi noodles - 1 pack

Water - 120ml

Sambhar powder - 1/4 tbsp

Salt - a pinch

Green peas - 1/4 cup

Chopped tomato - 1/4 cup

Onion - 1/4 cup (Finely chopped)

Jeera - 1/4 tbsp

Oil - 1/4 tbsp

Turmeric - 1/4 tbsp

Method:

1) In a pan, add oil followed by jeera once oil is hot.

2) Add onion and fry until golden brown. 

3) Now add peas and tomato and fry well.

4) Add the magic maggi masala from the pack, salt, turmeric, sambhar powder..

5) Measure and add water. Allow it to boil.

6) Add the maggi noodles and boil until its done.

Vegetable maggi noodles is ready to be served.

Note:

1) Sambhar powdeer can be replace with chilly powder or coriander, jeera powder.

Beerakayi (Ridge gourd) and palakayi(snake gourd) bajji

Ingredients:

Beerakayi - 1 medium
Palakayi - 1 medium
Chilly powder - 1/4 tbsp
Salt - as required
Oil - for deep frying
Gram flour / chick pea flour - 1 cup
Rice flour - 1/4 cup or 1 tbsp
Baking soda - a pinch
Jeera - 1/4 tbsp
Hing / Asafoetida- 1/4 tbsp

Method:

1) Chop beerakayi and palakayi into thin slices.
2) In a bowl, mix gram flour, rice flour, salt, red chilly powder (a pinch), hing, jeera, baking soda and mix with water adding very little by little to get the flowing consistency.
3) In another pan, add oil and wait for it to be heated up.
4) Dip the beerakayi and palakayi slices in the gram flour batter and deep fry in oil until golden brown.

Beerakayi and Palakayi  bajji is ready to be served.

Note:

1) Chilly powder can be replaced with sambhar powder.
2) Bottle gourd, bitter gourd, potato, sweet potato can also be used.

Wonders using Left over's

Idly Upma
Cooked Rice Vada

Idly / Dosa batter using Sona masoori rice

Ingredients:

Sona masoori Rice – 2 1/2 cups
Urad dal – 1/2 cup
Methi seeds – 1 tsp
Poha  – 2 tbsp
Salt – as required

Method:

1) Wash, Soak urad dal and methi seeds together for 6 to 8 hours.
2) In another bowl soak washed rice and poha for 6- 8 hours.
3) Wash and grind urad dal and methi seeds till smooth. It should double up the original quantity.(depends on the quality of urad dal). Do not add more water. Just sprinkle when needed.
4) Grind rice and poha till smooth with required water.
5) Take it in same bowl with ground urad dal.
6) Add salt. Ferment overnight.
7) Once fermented, Check for consistency. Add water only needed.

Notes:

1) Add poha to rice only before grinding.
2) Instead poha , you can also add cooked rice.
3) Batter will be good in first day to make idli.
4) The following days will be good for making dosa, paniyaram or uthapam.
5) For dosa the batter should be in flowing consistency.
6) For idli, should be thicker than that.
7) I have used mixer or blender to make batter.
8) I have placed the grinded batter in Oven overnight.

Gobi Manchurian

Ingredients:

Gobi - 2 cups (Medium sized Florets)
Salt - As required
Siracha sauce - 4 tbsp
Soy sauce - 4 tbsp
Corn flour - 2 tbsp
Chilly powder - 1/4 tbsp
Turmeric - 1/4 tbsp
Lemon juice - 1/4 tbsp
Coriander - cumin powder - 1/4 tbsp
Oil - For frying
Green chillies - 2
Onion - 1 medium
Ginger - 1 inch
All purpose flour / Maida - 4 tbsp
Spring onions - 1/4 cup

Method:

1) Cut the Gobi into medium sized florets.
2) Boil water in a pan, add gobi florets. Let it rest and boil for 3-4 mins. Turn off the flame and remove it from water.
3) In another bowl add all purpose flour, corn flour, salt and mix well. Add water slowly to make a thin paste, similar to bajji batter.
4) Meanwhile heat oil in a kadai, Dip the boiled Gobi pieces into the maida batter and drop one by one into oil.
5) Fry until golden brown. Keep this aside.
6) In another pan, add 2 tbsp of oil, add chopped green chillies, ginger garlic paste, spring onions, Finely chopped onions. Fry until golden brown.
7) Now add siracha sauce, soy sauce, and a pinch of salt. toss well.
8) Now add the fried Gobi pieces and toss well, so that the sauce coats all over Gobi. Garnish with spring onions.

Gobi manchurian is ready to be served.

Note:

1) Gobi can be replaced with Paneer or Tofu.
2) Gobi can be marinated too. Marinating is optional.
(In a bowl add Chilly powder, pinch of turmeric, coriander cumin powder, salt, lemon juice and the gobi. toss well and marinate well. Let this rest for 15-30 mins.
3) Spring onions can be avoided too.
4) Capsicum / Green bell pepper can also be added when tossing with onions.
5) We have added salt, to batter, for marinating, so watch out when adding to the manchurian.
6) Tomato sauce can also be added.
7) If you want to make it gravy, add 1/4 cup of water and gradually reduce the consistency.