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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Pumpkin Soup -1

Ingredients:(For 2)

1.250 gm sweet potato.
2.One medium size tomato.
3.3-4 garlic cloves
4.One cup coriander.
5.Salt according to taste.
6.Pepper one tea spoon.
7.Cumin seeds one tea spoon
8.7-8 soaked cashew nuts.
9.One small piece Cinnamon

Method :

1.Peel the skin on both Pumpkin and tomatoes and boil them separately.
2.Grind the soaked cashew nuts and keep it aside for dressing.
3.Grind the boiled pumpkin,tomatoes along with garlic cloves,pepper,salt,cumin and cinnamon.
4.Heat the paste in low flame for 2-3 minutes.
5.Serve it by dressing the soup with cashew paste and chopped coriander.

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Seegumbala kaai kadubu (Sweet pumpkin dessert)

For 2 people :

Ingredients:

1. Sweet pumpkin 250 gm
2. Jaggery powder 50 gm
3. 50 gm Semolina or rava (small size)
4. 1 Tea spoon cardamom powder

Preparation.

1. Finely grate pumpkin
2. To the above add Jaggery powder, semolin , cardamom powder and mix well(do not add water since water content in pumpkin will be sufficient to mix)
3. Make small balls and patter it
4. Steam cook the above for 10 mins.
5. Tastes better when its hot with ghee.

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Bassaru and Kaalu palya (Rasam and curry made from stock of boiled pulses/beans)

For 4 people :
Ingredients :
1. 200 gm sessile joyweed(Honagonne soppu)
2. 100 gm cowpea (Alasande kaalu)
3. 1 cup grated coconut
4. 2 table spoon rasam powder
5. 2 table tamarind paste.
6. Jaggery and salt according to taste.
7. Oil , mustard seed and curry leaves for tempering
8. 5-6 garlic cloves
9. One small onion roughly chopped
10. One cup toor dal.

Method of preparation for rasam :

1. Shallow fry finely chopped sessile joyweed in a vessel with 2 tea spoons of oil..
2. Pressure cook soaked cow pea(should be soaked 2-3 hrs prior cooking) and toor dal separately .
3. Keep the stock of the boiled cow pea aside.
4. Grind coconut,garlic cloves,onion,2-3 table spoons of the boiled cow pea and joyweed.
5. Heat a vessel and add oil,mustard and curry leaves to make the seasoning.
6. To this add the cow pea stock and the grinded paste and 2 table spoons of rasam powder.
7. Add jaggery and salt according to taste and boil for 2-3 min.


Method of preparation for Curry:

1. Heat a pan , add oil, mustard seeds for seasoning.
2. Add boiled toor dal(should not be like a paste), cow pea and cooked joyweed.
3. Add salt and mix.
4. Heat the pan for 2-3 min.


Note: I have used Sessile joyweed and Cow pea.Both can be changed to any other leafy vegetable
and pea respectively.U can also combine different varieties of the same.

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Majjige HuLi ( Veggies in yogurt sauce )

Ingredients for 2 :

1.1 small cup chana dal(Chickpeas lentils )
2.1 table spoon cumin/jeera
3.1 tea spoon fenugreek seeds(methi)
4.1 small cup grated coconut.
5.2-3 Green chilies.
6.1 cup Coriander leaves
7.Salt
8.200 gm of Winter Melon/Ash Guard
9.2 cups of yogurt.
10.2 table spoon oil,mustard seeds and asafoetida for tempering.
11.i tea spoon turmeric powder.

Preparation:
1.Chop Winter Melon into thick cubes and boil seperately.
2.Soak chana dal for 2 hrs.
3.Grind chana dal,grated coconut,fenugreek seeds,green chilies,turmeric powder ,cumin and coriander leaves into fine paste.
4.Add the paste to boiled vegetables and heat it in medium flame for 5-10 min.
5.Temper by adding oil, mustard seeds and asafoetida.
6.Lastly add salt as per the quantity and taste required.
7.Mix yogurt after bringing the pan down.

Note.Even Cucumber can be used instead of Ash guard.

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Mushroom Pepper Dry

Ingredients for 2 people :

1.Mushroom 200 gm medium size chopped
2.2 table spoon coriander seeds
3.2 table spoon pepper seeds
4.2 table spoon cumin/jeera
5.2 table spoon ginger garlic paste
6.Curry leaves as per taste
7.2 table spoon vegetable / oilve oil
8.Salt to taste
9.One medium sized onion long sliced
10.One medium sized capsicum long sized.

Preparation:

1.Dry roast coriander seeds ,pepper seeds and jeera. Make fine powder.
2.After heating 2 table spoons of oil in the pan, add mushroom and shallow fry till it releases all its moisture.Remove mushrooms and keep it aside.
3.Fry onions and capsicum for 2-3 min along with curry leaves.Let capsicum be a little crunchy.
4.Now add mushrooms into the pan.Add ginger garlic paste and grounded powder.Keep frying.
5.Add salt according to the taste required and serve hot.

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