Pumpkin soup -2

3 Servings :

Ingredients :

1.200-250 gm sweet pumpkin

2.Pinch of rosemary , thyme and oregano-Dry or fresh

Anyone  of the above will also work  if all are not available.

3.Salt                                                                               

4.Pepper

5.Cream- 2table spoon (optional)

6.2 cloves of garlic

Preparation :

Peel the pumpkin skin ,deseed and cut them into cubes.

Boil them for 5 minutes , add garlic cloves, pinch of  rosemary, thyme and oregano.

Let it test for 5 minutes. Later grind into smooth paste.

Add salt and pepper .Heat for 2 minutes by adding water as per required consistency.

Serve hot.

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Carrot Soup

3 Servings :

Ingredients :

1.4 medium size carrots

2.Pinch of rosemary , thyme and oregano-Dry or fresh

Anyone  of the above will also work if all are not available.

3.Salt

4.Pepper

5.Cream- 2table spoon (optional)

Preparation:

Peel the carrot skin  and cut them into cubes.

Boil them for 5 minutes and add pinch of rosemary, thyme and oregano.

Let it test for 5 minutes.Later grind into smooth paste.

Add salt and pepper .Heat for 2 minutes by adding water as per required consistency.

2 table spoon cream can be added.

Serve hot.

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Cucumber – Mint Soup

3 Servings :

Ingredients :

1.2 small size cucumber

2.10-12 mint leaves

3.Salt

4.Pepper

Preparation :

Peel the cucumber skin ,deseed and cut them into cubes.

Boil them for 5 minutes and add mint leaves.

Let it test for 5 minutes.Later grind into smooth paste.

Add salt and pepper .Heat for 2 minutes by adding water as per required consistency.

Serve hot.

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Multi Grain Dosa

Ingredients :

        1 cup Black eyed bean(Alasande kaaLu)

        1 cup Horse gram (Hurali kaaLu)

        1 cup Green gram(Hesaru kaaLu)

        1 glass Urud dal (Uddina beLe)

        Half glass rice

       2 table spoon Fenugreek seeds( Menthya )

       1 cup puffed rice (Avalakki)

       OPTIONAL - ½ cup Toordal (Togari beLe), Chana dal(Kadale beLe ) , Moong dal (Hesaru beLe)

Preparation :

Soak all the above ingredients in water for 4 -5 and grind them until smooth paste .

Add 2 table spoon salt and mix well.

Let it ferment for 5 hours and not more since there is a possibility of the mixture to turn sour due to grains.

You may also add jeera and green chillies while grinding for that special taste.

The mixture is then ready for dosa !

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Jackfruit payasa/Kheer

Ingredients for 4 bowls of Payasa :

1.10-12 jackfruit finely or roughly chopped.

2.3 table spoon Khaskhas(Gasagase) lightly roasted.

3.Jaggery according to taste.

4.Dry fruits – Crushed Cashew, Raisins , Crushed Almonds etc 2 table spoon each roasted in ghee.

5.One glass boiled milk.

6.half cup grated coconut.

Preparation:

1.Boil jackfruit in a vessel and let it cool.

2.Grind grated coconut with khaskhas and make a thick paste.

3.Add the grinded mixture to the boiled jackfruit and start simmering .

4.To this add jaggery and dry fruits roasted in ghee.(You may also heat the jaggery with little water and strain before adding.)

5.Add one glass of boiled milk in the and and simmer for 10 min.

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Rava Dosa

Ingredients for 10 – 12 dosas

1.Chiroti rava / small size rava – one glass

2.One cup coriander leaves chopped

3.Half cup Curry leaves chopped

4.5 green chilis chopped (optional)

5.Salt – 2 tea spoon(as per taste)

6.Cumin seeds 2 table spoons.

7.Water 5 glasses.

8.2 table spoon Besan powder.

Preparation :

1.Mix all the above ingredients in a vessel such that there are no lumps and

  bring it to water level consistency .(Add more water if needed)

2.Heat the pan and make the dosas as thin as possible for crispiness.

 (Rava dosas never spread unlike the others so just pour the dough on the pan )

 (Make sure to heat dosa more for crispiness)

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Masappu

Ingredients :

1.2 or more varieties of leafy vegetables( one cup each)/can be made with one type as well.

2.3 table spoon tamarind paste

3.Salt to taste

4.4-6 green chilies

5.2-3 garlic cloves

6.One onion

7.One cup toor dal.

Seasoning-2 table spoon oil,mustard seeds and asafoetida.


Preparation.

1.Boil toor dal and keep aside.

2.Boil leafy vegetables with onion,garlic,green chili and tamarind paste.Grind them after cooling. to fine paste by adding half of boiled toor dal .

3.Bring the paste to a pan and heat it again by adding remaining toor dal.

4.Add salt as per taste and season with oil,mustard seeds and asafoetida.

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