Egg Rava Dosa

Ingredients

• 2 cups semolina
• 1/2 cup rice flour
• 1/2 cup buttermilk
• 1/4 tsp hing powder
• salt to taste
• 1 inch ginger
• 4 green chillies
• 10 curry leaves
• 2 tbsp peppercorns
• 1 tsp cumin seeds
• eggs

Method

1. Blend rava, rice flour and buttermilk to make a thin batter, add hing powder and salt Let the batter stand for at least 6 hours.
2. Wash and finely chop the ginger, green chillies and curry leaves.Crush the peppercorns and cumin seeds.
3. Heat the ghee and roast peppercorn and cumin seeds in it and add to the batter.
4. Mix the chopped greens, into the batter. Stir well.
5. Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread by swirling the tava.
6. Pour a tablespoon oil around and on the dosai.
7. Break the egg onto the dosai. Cook till it is crisp and golden in color. Remove and serve hot with different type curries and Chutney.
8. use one egg for one dosa.

watermelon Skin Chutney

Ingredients

• Watermelon skin chopped-2 cups(only the green & white part)
• Salt to taste
• Tamarind paste-2tsp
• Oil-2tsp
• Uraddhal-2tsp
• Channadhal-2tsp
• Jeera-1tsp
• Coriander seeds-1tbsp
• Green chillies-4
• Ginger-1/2''
• Peanuts-1 hand full
• Coconut-2tsp
• Hing-1/2tsp

Tempering

• Oil-1tsp
• Mustard-1/2tsp
• Jeera-1/4tsp
• Red chilles-2
• Curry leaves-little
• Uraddhal-1/2tsp

Method

Heat oil fry the melon skin till its cooked ,keep it aside.Fry the other ingredients one by one.Cool everything & grind to a smooth paste.Temper it.Serve it with rice or any breakfast items.

Note

Watermelon skin will be very hard to cook fast,so grate it or chop it finely & then fry.

Lemon (or) Lime Pickle

Ingredients

• 10 lemons (thinner the skin the better)
• 1/4 - cup salt
• 1 cups dry red chillies
• 2tbsp cup mustard seeds1 tsp methi seeds
• 1 tsp turmeric powder
• 1/2 tsp asafoetida

Method

1. wash and dry lemons.
2. Squeeze juice from 2 lemons.
3. Cut the remaining 8 lemons. (each lemon into 16 pieces). Place it in a bowl and keep aside.
4. Dry roast all the spices one by one. First dry roast dry red chillies till crisp over a low heat. Then dry roast mustard, methi, turmeric and asafetida together. Do not burn the spices, else the pickle will taste bitter.
5. Allow to cool down to room temperature.
6. Put all the spices in to the blender and grind to a fine powder along with salt.
7. Add the spices to the cut lemon pieces, add lemon juice and mix well.
8. Transfer the pickles into an airtight glass container/porcelain container. Mix once a day with clean spoon for about a month. Cover and keep. Your pickle will be ready in a month.
9. You can refrigerate the pickle after about a month if needed.

Note:

• While making the pickle, make sure all the bowls, jars, blenders, knives, cutting boards and frying pans are dry. Even a single drop of water will ruin the pickle.
• While serving the pickle, make sure to use clean spoons. The spoon should be very dry.
• The best option is to transfer a small quantity of pickle in a separate small jar inorder to avoid accidentally using wet spoon and spoiling the whole preparation. It is easy for serving also.
• The pickle will be salty initially but blends together gradually as time passes.

Aviyal

Ingredients

• 2 cups mixed vegetables(drumstick,cluster beans,peas,beans,snake gourd,carrot,potato and plantain.Cut them into long strips )
• Curd-1/4 cup
• Curry leaves-1 sprig
• Coconut Oil-1 tsp
• Green chili slit-2 nos.
• Salt-As needed

To Grind

• Coconut-1/4 cup
• Green chili- 1
• Cumin seeds-3/4 tsp
• Rice four-1/2 tsp

To Temper

• Coconut oil-1 tsp
• Mustard-1 tsp(optional)
• Curry leaves-1 sprig

Method

1. Boil the vegetables in 1 cup of water until they are tender,add plantain lastly as it takes less time to get cook.You can pressure cook all the veggies together too for just two whistles with very little water, add required salt along with this.
2. Then after the veggies gets cooked,grind the coconut first with green chillies and rice flour with little water and then add the cumin to grind coarsely. And add this mixture to the cooked veggies,mix in some coconut oil and give it a boil.
3. Remove from fire and mix in the curd and temper the aviyal with coconut oil and curry leaves.(mustard if desired)
4. Serve this for rice , Adai.

Chicken Roast Or Fry

Ingredients:

• Chicken - 1/4 kg
• Small Onions - 5 nos
• Tomato - 1 medium sized
• Garlic - 4-5 cloves
• Ginger - 1.5 inch long
• Turmeric powder - 1 teaspoon
• Chili powder - 2 tablespoons
• Coriander powder - 1-2 tablespoon
• Clove - 1
• Cinnamon - a small stick
• Curry leaves - few
• Yoghurt - 2 tablespoons
• Salt - To taste
• Fried cashew for garnishing or fresh coriander
• Oil - 3-4 tablespoons

Method

1. Wash Chicken and drain water.
2. Add turmeric powder and curd and marinate it well.
3. Grind small onions, tomatoes, ginger, garlic, clove, cinnamon into a fine paste without water.
4. Add the paste, chili powder, coriander powder, salt to the chicken and mix well. Let it marinate for 1-2 hours.
5. Heat a heavy bottomed pan and add oil. Put each piece of chicken and fry on a low flame.
6. Add curry leaves. Turn the pieces so that all sides are cooked.
7. Once they are cooked, garnish with fried cashew or coriander leaves .
8. Serve hot with rice, biryani.

Dal Makhani

Ingredients

• 1 1/2 cup Whole Black Urad dal
• 1/2 cup Chana dal
• 1/2 cup Rajma
• 1 cup finely chopped onion
• 4-5 cloves of garlic chopped
• 1 inch piece of ginger chopped
• 2-3 cloves
• 4-5 black peppercorns
• 4-5 green chillies slit
• 1 1/2 cups tomatoes chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon Garam Masala
• 1/2 teaspooon Cumin seeds
• pinch of Hing
• Salt to taste
• 3 tablespoon oil
• 2 tablespoon butter
• freshly chopped Cilantro for the garnish

Method

1. Combine Black urad dal, Chana dal and Rajma with water and soak it overnight.
2. Now pressure cook the mixed dals along with salt, turmeric, chopped garlic , ginger , cloves, peppercorns and about 5-6 cups of water. Cook till 6-7 whistles.
3. Heat oil in a pan. Add jeera. Once jeera splutters add hing.
4. Add the onion and saute till golden brown.
5. Add the tomatoes and green chillies and fry till the oil leaves the masala.
6. Add red chilli powder . Mix well. Fry for about a minute or two and add the boiled dal mix. Bring it to a boil. You could add a little water as this dal thickens quickly. Let it simmer for about 10-15 minutes. This is a slow cooking dal. The slower you cook the tastier it gets. Add Garam Masala, butter and the chopped Cilantro. Simmer for another 2-3 minutes.
7. Ready to serve with Jeera Rice , Parathas, Phulkas , Naan .

Chicken Kurma (or) Chicken Curry

Ingredients:

• Chicken- 1/2 kg
• Small onion- 100 gram
• Tomato- 2(medium)
• Garlic- 4
• Ginger- one small piece
• Green chilies- 2
• Turmeric powder- a pinch
• Chicken masala powder- 1 spoon
• Grated coconut- 3-4 Spoon
• Oil - 3 Spoon
• Salt- As required

Method

1. Half cook the Chicken in 3-4 cups Water with a pinch of Turmeric powder and keep this aside.
2. Heat Oil in a pan add Garlic, Ginger, Small onion and Green chilies. Fry till it becomes golden brown in color.
3. Then add Tomato and fry till it becomes soft.
4. Then add Turmeric powder, Chicken masala powder, Grated coconut and fry for few seconds.
5. Make a paste of the fried items.
6. Heat the pan and pour 3 spoons of oil.
7. Fry the ground paste in oil till the raw smell of paste goes,add required salt.
8. Once raw smell goes add half cooked Chicken with the water. Cook for 15-20mins.
   
9. Garnish with coriander leaves and serve hot.

Andhra Mutton Pepper Fry

Ingredients

• Mutton -1/2 kg
• Onion - 200 gms
• Tomato - 100 gms
• Ginger - Garlic paste - 1 tsp
• Turmeric powder a pinch
• Chilli powder - 1/2 tsp
• Pepper powder - 2 tsp
• Salt to taste
• Curry leaves
• Coriander leaves
• Oil for cooking

For dry roast

• Poppy seeds - 1 tsp
• Fennel seed 1/2 tsp
• Pepper corns - 4 nos
• Coriander Seeds - 1 tsp
• Cumin 1 tsp
• cinnamon - 1 small piece
• cloves - 2
• cardamom - 2

Method

1. Wash and pressure cook Mutton pieces with 2 cups of water, salt and turmeric. Drain the cooked mutton from water and keep the water aside.
2. Chop Onions, Tomatoes. Keep aside
3. Take a Kadai, dry roast all the masala. Once cool, grind to a fine powder.
4. Then heat Oil, add curry leaves. Then add onions. Sauté till the onions are brown. then add ginger garlic paste. cook well. Then add tomatoes and mutton pieces, cook on high flame till the tomatoes are soft.
5. Then add the ground masala and sim for 5 mins, then add the water and bring to boil. Cook on high flame until the water evaporates leaving a nice thick gravy. Now fry the pieces until oil comes out. Once the water is completely gone, each piece gets a nice coating around it. In the end, add the remaining pepper powder over the pieces and stir it well.
6. Finally garnish with finally chopped coriander leaves and with lemon, onions.

Mutton Fry

Ingredients

• mutton -1 kg or 2 pounds
• 1/2 cup of curry leaves - about 30 leaves
• 2 tbsp coriander seeds (dhaniya)
• 2 tbsp coriander powder
• 6 - red chillies
• 3 tbsp ginger garlic paste
• 1 tbsp cumin (jeera)

Method

1. If you think the meat is tough and not tender, pressure cook the meat before using it for the fry(Save the broth obtained from pressure cooker for soups etc)
2. In pan, dry roast the coridaner seeds, jeera, curry leaves and red chillies and grind into a paste with the other ingredients.
3. Wash meat appropriately and coat with 2 tbsp of salt and 1tsp of turmeric.
4. Heat oil in a non stick pan and add the mutton pieces. You will notice the pink meat will slowly start turning to brown color.
5. After 5 minutes, add 1/2 cup of water, cover the pan, lower the heat to "medium" and let the meat cook for about 15 minutes. Keep an eye that the water doesnt evaporate completely from the pan. At this point add the masala paste and mix with the mutton pieces. Saute the mixture for 5 more minutes and cover the pan for 10 minutes on low heat.
6. The raw taste of the masala paste should be gone by now. If the meat is still undercooked, keep adding 1/2 cup of water and allow the meat to cook and then remove the lid and allow the water to evaporate to get "fry" texture.
7. Sprinkle with cilantro and serve with warm rice, chapati, Dosa , idly.

Curd or Thayir Vada

Ingredients

• Urad dal -300 gms
• Curd (thick) - 500 gram
• Green chillies - 2
• Salt as per taste
• Oil - for deep frying

Seasoning

• Urad dal - 1/2 tsp
• Mustard - 1/4 tsp
• Red chilly dry - 2
• Curry leaves few
• Oil - 2 tbsp

Method

1. Soak urad dal for 3-4 hours.

2. Blend yogurt for few minutes.Add salt and mix well.

3. Heat oil add all the seasonings and when they splutter add it to the yogurt.Keep aside.

4. Grind urad dal into thick paste without adding water.

5. Wet a plastic sheet with little water and take a lemon sized balls and flatten it on the sheet and make a hole in the center so that vada cooks evenly.

6. Slowly drop the vada in the oil and cook till golden colour on both sides.

7. Take it out and immediately dip it in a bowl of water and transfer it to the yogurt mixture. Let the vada soak in yogurt for atleast half hour.

Note:1. By dipping the vadas in the water will keep vada soft in the yogurt or else vada will become thick after dipping in the yogurt.

2.The yogurt mixture should not be too thick. It should be slightly thicker than buttermilk.

Carrot Dosa

Ingredients

• Carrot , grated - 2
• Green chillies , cut round or chopped - 2
• Ghee
• Dosa batter

Method

1. Heat some Ghee in a nonstick pan.
2. Spread a spoon of dosa batter using a deep spoon. .
3. Pour the grated carrot on top of the batter.
4. spread chopped green chilli over the carrot.
5. Spread a little bit of the Ghee .
6. Turn it around for a while, so that the batter on top will be cooked.
7. Be alert not to burn the carrots.

Scrambled Egg Curry

Ingredients

• Eggs - 4
• Onion - 1 medium size chopped
• Tomato – 2 chopped
• Green chillies - 2
• Garlic finely chopped - 4
• Tamarind juice - to taste
• Chilli powder - 1/2 tbsp
• Coriander powder - 2 tbsp
• Turmeric powder - 1/4 tbsp
• Coconut paste - 2 tbsp
• Mustard seeds - 1/4 tsp
• Black gram - 1/4 tsp
• Curry leaves - 8-10 leaves
• Oil - 2tbsp
• Salt – to taste

Method

1. Heat a pan and add oil and splutter mustard seeds and black gram.
2. Add curry leaves and garlic cloves and fry till garlic turns brown.
3. Add chopped onions and sauté till they turn golden brown.
4. Then saute the tomatoes and green chillies.
5. Add turmeric powder, coriander powder, chilli powder and stir for few min.
6. Add half cup of water to the mixture and let it cook.
7. Add the coconut paste to the boiling mixture. Mix it well and add salt to taste.
8. Add the tamarind juice and allow it to cook.
9. As the gravy begins to thicken and starts boiling, reduce the flame.
10. Break the eggs into the gravy. Do not stir.
11. Simmer the flame, close the pan and let the eggs cook in the gravy.
12. Make sure the eggs don’t burn or get stuck to the pan.
13. Do not stir and scramble the eggs too much.
14. Garnish with coriander leaves.

Poori or Puri

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup water (lukewarm)
• 1/2 teaspoon salt
• 1 teaspoon oil
• Oil to deep fry

Method:

1. Mix whole-wheat flour and salt . Add water as needed to make firm dough.
2. Oil your palm and knead the dough until it is pliable. Dough for puri should be firm but smooth.
3. Set the dough aside and cover with a damp cloth. Let the dough rest for 15 minutes or longer.
4. Divide the dough in 10 equal parts.
5. Take couple of drops of oil on your palm and roll the dough in balls and press it between your palms.
6. Roll the dough into about 7-inch circule. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.
7. You can roll 4 to 5 purees before you start frying, but do not roll all the puries at once or they will begin to dry and not puff.
8. Heat the oil in a frying pan on high heat; frying pan should have atleast 1 1/2 inch of oil. To check if oil is hot enough place a small piece of dough in oil and dough shpuld float to the top right away.
9. Place the puri in the frying pan and press it with a skimmer, puri should puff right away.
10. Tturn puri over. Puri should be light creamy brown from both sides. Take the puri out and place it on paper towels to absorb the excess oil.
11. Serve puri hot or store in covered container after they cool to room temperature.

Cauliflower Curry

Ingredients

• Cauliflower - 1 medium size
• Onion -1 finely chopped
• Tomato - 1 big - finely chopped
• Potato - 1 Cut it into small cubes
• Ginger -1 inch piece finely chopped
• Green chillie - 1 finely chopped
• Coriander Powder -1 1/2 tsp
• Chillie Powder -1/2 tsp
• Salt to taste
• Oil -1 tbsp

For seasoning

• Cumin seeds -1/2 tsp

Method

1. Wash cauliflower well. Boil water with a little salt, a pinch of turmeric powder and add cauliflower florets to it. Keep it closed for 10 minutes. Drain the water and keep it aside.
2. In a pan, heat 1 tbsp of oil, add cumin seeds, when it splutters, add onion and saute till it turns transparent. Add ginger, chillies, tomatoes and potatoes.
3. When potatoes are half cooked, add cauliflower florets.
4. Add chillies powder, coriander powder and salt needed.
5. Mix well and cook covered till done adding little water when needed. Enjoy Cauliflower curry with chappati or rice or roti.

Onion Coriyander seeds Chutney (Vengaya Dhaniya Chutney)

Ingredients:

• Onion 2 large chopped
• Garlic 6 cloves chopped
• Fresh red chilies 3-4 chopped( depends your spice)
• Coriander seeds 1 fistful
• Tamarind - small size
• Salt
• Sesame oil few spoons

For Sesonning:

• Sesame oil few spoons
• Mustard seeds- 1/2 tsp
• Cumin seeds -1/2 tsp
• Chana dal- 1 tsp
• Urad dal- 1 tsp
• Dry red chilies - 2
• Curry leaves few
• Asafoetida -1/2 spoon

Method:

• In a pan, heat oil. Add coriander seeds and fry them till fragrant.
• Now add garlic and fresh chilies and fry for few seconds.
• Then add onion, salt and tamarind paste to this. Fry till onion turns color and till tamarind's raw smell leaves.
• In a blender....blend all the item into thick paste, add 1/4 cup of water. Set this chutney aside.
• In a fresh pan, heat oil,add mustard and cumin seeds, let it pop well, then add asafoetida, chana and urad dal. Let it turn to golden color. Then add red chilies and curry leaves. Fry till they are crisp and aromatic,add the fried seasoning in chutney.
• Serve with idli, dosa.

Rava Kitchedi

Ingredients:

• Rava (Semolina) : 1 cup
• Onion : 1 (Medium)
• Tomato : 1 (diced)
• Oil : 1tbsp
• water : 2 cup
• Ghee : 1/2 tbsp (optional)
• Curry leaves : 4 to 5
• Ginger : 2 tsp (finely chopped)
• garlic : 3 (whole)
• Green chili : 4
• Vegetables : 1 cup (carrot, beans, green peas)
• Salt : required for taste

For seasoning:

• Mustard seeds : 1 tsp
• urad dal : 1tsp

Method

1. Roast the rava in a dry pan till it becomes light golden color and keep them aside.
2. Heat oil in a pan add seasonings after it sputter add ginger and garlic fry them for few seconds .
3. Now add the onions, followed by tomato,curry leaves, green chilies and fry them for a while or till the onions become golden color.
4. Now add the vegetables and fry them for 3 minutes or till it becomes tender.
5. After that add 2 cups of water, little turmeric powder , salt mix it well and allow it to boil .
6. When it boils add the rava slowly and keep stirring to avoid forming lumps. This should be done in low flame.
7. Cook till it done and all the water is absorbed.
8. Garnish with coriander leaves.
9. Serve hot with coconut chutney or pickle(lemon/mango)

Instant Mango Pickle

Ingredients

• Raw mango (Big) - 1
• Chilli powder - 1/2 tsp.
• Salt - 1/2 tsp. OR as per taste
• Asafoetida powder - 1/4 tsp.
• Mustards seeds - 1/2 tsp.
• Oil - 2 tsp.
• Turmeric powder - little

Method

1. Wash the mango and pat it dry. Dice the mangoes carefully into fine cubes (one centimeter size). Do not peel the skin.
2. Transfer it to a mixing bowl.
3. Mix in red chilli powder, turmeric powder and salt.
4. Top it with asafoetida powder and keep it aside.
5. For the seasoning, heat oil and add mustard seeds.
6. When it pops, pour the seasoning carefully on the mango.
7. Mix well and the instant mango pickle is ready to go especially wtih curd rice.
8. Wrap it in-between a roti or make a bread sandwich with this pickle.
9. For variation, ground roasted fenugreek seeds can be added to this pickle. 1/4 tsp dry roast and grind fenugreek powder can be added before seasoning, for long life.