Onion Dosa

Ingredients

For Batter

1.Idly Rice-4 Cups

2.Urad dal-1 cup

3.Salt-2 tsp

4.water-1 cup(adjust according to the rice)

5.Onion Curry-1 cup

Method

1.Soak the idly rice and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,water and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.If you are grinding in the mixer grind it half portion of idly rice first and then the rest,else it will not grind properly.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5.Add salt and stir it well so that it gets mixed completely.

6.Allow the batter  to ferment overnight.

7.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

8.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.
9.Sprinkle 1 tsp of oil around the dosai.
10.When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.
11. Once it is cooked on the other side also just turn the dosa again and  add 2 tbsp of Onion curry and fold the dosa.(Recipe of Onion Curry is available in this link http://charanyaskitchen.blogspot.ch/2013/07/onion-curry.html).
12.Repeat the same process until the batter gets finished.
13.Onion Dosai is ready to serve.

Onion Dosa can be served with chutney/sambar/yogurt/milagai podi.

Onion Curry

Ingredients

1.Onion-3 medium sized

2.Garlic-5 to 6 Cloves

3.Green Chilly-2 medium sized

4.Salt-adjust to your  taste.

5.Turmeric Powder-1 tsp

6.Oil-1 tsp

7.Hing-a pinch

8.Mustard seeds-1 tsp

Method

 1.In a dry pan add oil wait until it gets heated 

2.Then  add mustard seeds, chopped green chilly,Chopped Garlic allow it to cook until garlic color changes to golden brown.

3.Then add chopped onion,turmeric powder,hing,pinch of salt to the pan and stir it well and allow it to cook until Onion is shallow fried.

4. Onion Curry is ready to serve.

Onion Curry can be served with rice/dosa/chappathi

Chola Vegetable Rice/White Chick peas vegetable Rice

Ingredients

1.Chick Peas/Chola-1 cup

2.Tomato-2 medium sized

3.Carrot -1 medium sized

4.Beans-4 to 5 medium sized

5.oil-1 tsp

6.Mustard seeds-1 tsp

7.Red Chilly powder-1 tsp

8.Hing/asafoetida-0.25 tsp

9.Ginger-0.5 tsp

10.Garlic-0.5 tsp

11.Onion-1 medium sized

12.Potato-2 medium sized

13.Turmeric Powder-1 tsp

14.Bell Pepper/Capsicum-1 medium sized

15.coriander leaves-1 tsp finely chopped

16.Basmathi Rice/Jasmine Rice-1 cup

17.Water-2 cup

 18.Salt-adjust to your taste.

Method

1.Soak the Chick peas/chola in water for 4 to 6 hrs.

2.Drain the water from  Chick peas/chola after 4 to 6 hrs.

3. In a pressure cooker/micro wave oven proofed container add the Basmathi Rice.Jasmine Rice and add water and allow it to cook.(If you are using micro wave oven cook for 15 minutes,If you are using pressure cooker allow it to cook for 2 whistles).

4.Meantime in a dry pan add oil and wait until it gets heated and then add mustard seeds,ginger,garlic and allow it to cook until its color changes to golden brown.

5.Meanwhile chop the beans,carrot,potato,onion,tomato,bell pepper.capsicum.

6.Now add the chopped onion,turmeric powder,red chilly powder,pinch of salt  to the pan and allow it to cook for 2 to 3 mins.

7.Now add the chopped tomato and allow it to cook for 4 to 6 mins.you will notice that the tomatoes will become soft and juicy.

8.Now add chopped beans,carrot,potato,soaked Chick peas/chola and add 0.5 cup of water and allow it to cook until it becomes soft(adjust water accordingly).

9.Now add the bell pepper,salt and mix it well and allow it to cook for 2 mins.

10.Then add the cooked rice to the pan and stir it well at once.

11.Chop the corriander leaves and spread it over the rice.

12.Chola Vegetable Rice/White Chick peas vegetable Rice is ready to serve.

Chola Vegetable Rice/White Chick peas vegetable Rice can be served with vegetables/appalam/vadam/chips.

 

Vegetable Corn soup

Ingredients

1.Corn-2 medium sized stick

2.salt-adjust to your taste

3.Sugar-1 tsp

4.Beans-3 medium sized

5.Carrot-1 medium sized

6.Pepper-adjust to your taste

7.Tomato-1 medium sized

8.Oil-1 tsp

9.Ginger-0.5 tsp

10.Garlic-0.5 tsp

11.water-0.25 cup

12.Cumin seeds-1 tsp

 

Method

1.In a dry vessel chop the corn from the stick  and allow it to cook until it becomes soft.

2.In a dry pan add oil,cumin seeds,chopped ginger,chopped garlic and wait till it gets fried or its color changes to golden brown.

3.Mean while chop the carrot,beans,Tomato into small pieces.

4.Then add the chopped carrot,beans,water to the panand allow it to cook until it becomes soft.

5.Grind the corn into a fine paste leaving 10 to 15 pieces of corn without grinding(it will add to the taste).Dont add too much of water during grinding.Use the same water which we used for boiling the corn.

6.Then filter it out the corn paste ,extracting all the water from the corn and then add it to the pan containing boiled vegetables and allow it to cook for 4 to 5 mins,till it comes to boil. If you want add 0.5 cup of water(adjust according to the consistency you need,if you want it to be thick add less water and vice versa).

7. Now add boiled corn pieces,chopped tomato to the pan and allow it to cook for 2 mins.

8.Then add salt,sugar,pepper to the pan containing the soup and stir it well and allow it to cook for 2 mins.

9.Vegetable Corn soup is ready to serve.

If you want you can add rusk pieces.

 

 

Tomato Soup

Ingredients

1.Tomato-5 medium sized 

2.salt-adjust to your taste

3.Sugar-1 tsp

4.Beans-3 medium sized

5.Carrot-1 medium sized

6.Pepper-adjust to your taste

7.Rusk Pieces- 4 to 5 Pieces(For Garnishing)

8.Paprika Powder-adjust to your taste(Optional)

9.Oil-1 tsp

10.Ginger-0.5 tsp

11.Garlic-0.5 tsp

12.water-0.25 cup

Method

1.In a dry pan add oil,chopped ginger,chopped garlic and wait till it gets fried or its color changes to golden brown.

2.Meanwhile chop the  carrot , beans,tomato to fine pieces.

3.Then add chopped carrot and beans and allow it to cook for 2 to 3 mins.

4.Then add the chopped tomato,sugar,salt.paprika powder and close the pan with the lid and allow it to cook for 5 to 10 mins.

5.Allow it to cool at room temperature for 5 mins.

6.Then add it to the blender and blend it well.

7.Now add the blended tomato soup,water(adjust according to the consistency you need,if you want it to be thick add less water and vice versa) to the pan and allow it to cook for 4 to 5 mins,till it comes to boil.

8.Now add pepper to Tomato soup and allow it to cook for 2 mins.

9.Now transfer the soup to the bowl and add rusk pieces.

10.Tomato soup is ready to serve.

 

Soya Sabji

Ingredients

1.Soya Balls-1 cup

2.Oil-1 tsp

3.Cumin seeds-1 tsp

4.Red chilly powder-1 tsp

5.Turmeric powder-1 tsp
6.Gram Masala powder-1 tsp

7.Salt-adjust to your taste

8.Onion-2 medium sized

9.Tomato-3 medium sized

10.Green chilly-2 medium sized

11.Coriander-1 tsp(finely chopped)

12.Ginger-0.5 tsp(finely chopped)

13.Garlic-0.5 tsp(finely chopped)

14.Water-1 cup

Method

1.Soak the Soya Balls in adequate water for 2 to 4 hrs.
2.After 2 to 4 hrs drain the water from the Soya Balls.
3.In a dry pan  add oil and wait till oil gets heated and then add cumin seeds,red chilly powder,turmeric powder.
4.Meanwhile chop the onion and green chilly and grind it well in the mixer(dont add water while grinding).

5.Now add the grinded onion paste to the pan and stir it once and allow it to cook for 2 mins.
6.Meanwhile chop the tomato and grind it well into a thick paste (dont add water while grinding).

7. Now add the grinded tomato paste to the pan and stir it once.

8.Grind the ginger garlic into a thick paste and add it to the pan and stir it well.
9. Now add  Soya Balls,water,salt and stir it well and allow it to cook until the Soya Balls becomes soft.
10.Now add the Gram Masala Powder and stir it well and allow it to cook for 2 mins.
11.Meanwhile chop the coriander and just spread it out on the Soya shabji  for garnishing .
12. Soya shabji is ready to serve.

Soya shabji can be served with Roti Varieties /Rice

 

Black Eye Beans Sabji

Ingredients

1.Black eye Beans-1 cup

2.Oil-1 tsp

3.Cumin seeds-1 tsp

4.Red chilly powder-1 tsp

5.Turmeric powder-1 tsp
6.Gram Masala powder-1 tsp

7.Salt-adjust to your taste

8.Onion-2 medium sized

9.Tomato-3 medium sized

10.Green chilly-2 medium sized

11.Coriander-1 tsp(finely chopped)

12.Ginger-0.5 tsp(finely chopped)

13.Garlic-0.5 tsp(finely chopped)

14.Water-1 cup

Method

Closed Cooking Method

1.Soak the Black eye Beans in adequate water for 4 to 6 hrs.
2.After 4 to 6 hrs drain the water from the Black eye Beans.
3. In a pressure cooker add oil and wait till oil gets heated and then add cumin seeds,red chilly powder,turmeric powder.
4.Meanwhile chop the onion and green chilly and grind it well in the mixer(dont add water while grinding).
5.Now add the grinded onion paste to the pressure cooker and stir it once and allow it to cook for 2 mins.
6.Meanwhile chop the tomato and grind it well into a thick paste (dont add water while grinding).

7. Now add the grinded tomato paste to the pressure cooker and stir it once.

8.Grind the ginger garlic into a thick paste and add it to the pressure cooker and stir it well.
9.Now add small amount of salt,gram masala powder,Black eye Beans,water and stir once and close the pressure cooker.
10.Allow it to cook for 2 whistles in the pressure cooker and then switch off the flame.
11.Once you are able to open the pressure cooker keep the pressure cooker on the medium flame and add salt(adequate amount)and stir it well and allow it to boil for 2 mins in open pan method.

12.Meanwhile chop the coriander  and just spread it out on the Black eye Beans shabji is ready to serve for garnishing .
13.Black eye Beans shabji is ready to serve.

Open Cooking Method

1.Soak the Black eye Beans in adequate water for 4 to 6 hrs.
2.After 4 to 6 hrs drain the water from the Black eye Beans.
3.In a dry pan  add oil and wait till oil gets heated and then add cumin seeds,red chilly powder,turmeric powder.
4.Meanwhile chop the onion and green chilly and grind it well in the mixer(dont add water while grinding).

5.Now add the grinded onion paste to the pan and stir it once and allow it to cook for 2 mins.
6.Meanwhile chop the tomato and grind it well into a thick paste (dont add water while grinding).

7. Now add the grinded tomato paste to the pan and stir it once.

8.Grind the ginger garlic into a thick paste and add it to the pan and stir it well.
9. Now add  Black eye Beans,water,salt and stir it well and allow it to cook until the Black eye Beans becomes soft.
10.Now add the Gram Masala Powder and stir it well and allow it to cook for 2 mins.
11.Meanwhile chop the coriander and just spread it out on the  Black eye Beans shabji  for garnishing .
12. Black eye Beans shabji is ready to serve.

 Black eye Beans shabji can be served with chappathi/Rice.

Coriander stem chutney/Kothamalli thandu chutney

Ingredients

1.Onion-1 medium sized

2.Green chilly-2 medium sized

3.oil-1 tsp

4.Red chilly powder-1 tsp

5.Hing-1 tsp

6.Salt-as per your taste

7.Ginger-0.5 tsp(finely chopped)

8.Garlic-0.5 tsp(finely chopped)
9.Coriander stem/ Kothamalli thandu-1 cup

Method

1.In a dry pan ,medium flame add oil,chopped onion,red chilly powder,pinch of salt,hing.Allow it to cook well for 3 to 5 mins till onion is shallow fried.

2.Now add the fried onions,Chopped Coriander stem/ Kothamalli thandu,chopped green chilly,chopped ginger,chopped garlic,salt to the mixer and grind it well.

3. Coriander stem chutney/Kothamalli thandu chutney is ready to serve.

Coriander stem chutney/Kothamalli thandu chutney can be served with dosa/idly/upma/chappathi.

Mysore Sada dosai

Ingredients

For Batter

1.Idly Rice-4 Cups

2.Urad dal-1 cup

3.Salt-2 tsp

4.water-1 cup(adjust according to the rice)

5.Mysore chutney-1 cup

Method

1.Soak the idly rice and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,water and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.If you are grinding in the mixer grind it half portion of idly rice first and then the rest,else it will not grind properly.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5.Add salt and stir it well so that it gets mixed completely.

6.Allow the batter  to ferment overnight.

7.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

8.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.
9.Sprinkle 1 tsp of oil around the dosai.
10.Sprinkle 1 tsp of  Mysore Chutney  over one side of dosai.(Recipe of Mysore Chutney is available in the link http://charanyaskitchen.blogspot.ch/2013/07/mysore-chutney.html)
11. When the dosai becomes light brown just fold it.
12.Repeat the same process until the batter gets finished.
13. Mysore Sada dosai is ready to serve.

Mysore Sada dosai can be served with sambar/chutney.

Mysore Chutney

Ingredients

1.Channa Dal-1 tsp

2.Urad Dal-1 tsp

3.Red Chilly-2 medium sized

4.Coconut-1 tsp

5.Ground nut/pea nut/varu kadalai-2 tsp

6.Garlic- 6 to 8 cloves

7.oil-2 tsp

8.water-0.25 cup

9.Salt-adjust to your taste

Method

1.In a dry pan add 1 tsp of oil and add the garlic and wait until it gets fried.

2.Transfer it to the bowl and then add Ground nut/pea nut/varu kadalai to the pan and stir it and allow it to cook  until it becomes golden brown.

3.Then Transfer this to the bowl containing fried Garlic.

4.Then add 1 tsp of oil and add Channa Dal,Urad Dal,Red Chilly and allow it to cook until it becomes golden brown.

5.Then Transfer this to the bowl containing fried Garlic and Ground nut/pea nut/varu kadalai.

6.Now add coconut to the pan and allow it to cook until it becomes golden brown.

7. Then Transfer this to the bowl containing mixture.

8.Allow it to cool at the room temperature for 5 mins.

9.Then add the mixture,salt,water to the blender and blend it well.

10.Mysore Chutney is ready to serve.

Mysore Chutney can be served with dosa/idly/upma.

Masala Dosai

Ingredients

For Batter

1.Idly Rice-4 Cups

2.Urad dal-1 cup

3.Salt-2 tsp

4.water-1 cup(adjust according to the rice)

5.Masala Curry-1 cup

Method

1.Soak the idly rice and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,water and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.If you are grinding in the mixer grind it half portion of idly rice first and then the rest,else it will not grind properly.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5.Add salt and stir it well so that it gets mixed completely.

6.Allow the batter  to ferment overnight.

7.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

8.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.
9.Sprinkle 1 tsp of oil around the dosai.
10.When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.
11. Once it is cooked on the other side also just turn the dosa again and  add 2 tbsp of masala curry and fold the dosa.(Recipe of Masala Curry is available in this link http://charanyaskitchen.blogspot.ch/2013/07/masala-curry.html).
12.Repeat the same process until the batter gets finished.
13.Masala Dosai is ready to serve.

Masala Dosai can be served with chutney/sambar.

Masala Curry

Ingredients

1.Potatoes-4 Medium sized

2.Onion-2 medium sized

3.Green Chilly-2 medium sized

4.Hing-a pinch

5.Salt-adjust to your taste 

6.Red Chilly Powder-1 tsp

7.Turmeric Powder-1 tsp

8.Oil-2 tsp

Method

1.Wash and pressure cook the potatoes for 2 to 3 whistles.(Easy way of making it soft).

2.Once you are able to open the pressure cooker,Take out the potatoes and peal off the skin.

3.In a dry pan add oil wait until it gets heated now add chopped green chilly,chopped onion,red chilly powder,turmeric powder,hing,pinch of salt and stir it well and allow it to cook until Onion is shallow fried.

4.Now cut the potatoes into pieces add it to the pan and add adequate salt and stir it well and allow it to cook for 5 to 7 mins,in medium flame.
5.Masala Curry is ready

Masala Curry can be served with dosa/chappathi/Side dish for Rice.

Rajma Curry/Kidney Beans Curry

Ingredients

1.Rajma/Kidney Beans-1 cup

2.oil-1 tsp

3.cumin seeds-1 tsp

4.red chilly powder-1 tsp

5.Hing-a pinch

6.turmeric powder-1 tsp

7.salt-adjust to your taste

8.Onion-2 medium sized

9.Paprika Powder-0.5 tsp

10.Green chilly-2 medium sized

11.coriander-1 tsp(finely chopped)

12.Ginger-0.5 tsp(finely chopped)

13.Garlic-0.5 tsp(finely chopped)

14.water-2 cups 

15.Coriander Powder/Dhania-1 tsp

 

 

Method

1.Soak the  Rajma/Kidney Beans in adequate water for 4 to 6 hrs.

2.After 4 to 6 hrs drain the water from the Rajma/Kidney Beans.

3.In a pressure cooker add oil and wait till oil gets heated and then add cumin seeds,red chilly powder,turmeric powder,Chopped Green chillies,finely chopped onions,chopped ginger,chopped garlic and stir it well and allow it to cook till onion gets shallow fried.

4.Once onion is fried add  Rajma/Kidney Beans,paprika Powder,salt,Coriander Powder/Dhania,hing and water and stir it well it everything gets mixed up,then close the lid and presure cook it for 3 to 4 whistles.

5.Then switch off the flame.

6.Once you are able to open the pressure cooker keep the pressure cooker on the medium flame and add salt(adequate amount)and stir it well and allow it to boil for 2 mins in open pan method.

7.Meanwhile chop the coriander and just spread it out on the Rajma/Kidney Beans for garnishing .

8.Rajma Curry/Kidney Beans Curry is ready to serve.

Rajma Curry/Kidney Beans Curry can be served with Roti Varities/rice/dosa.

 

 

 

Papaya Milkshake

Ingredients

1.Papaya-1 medium sized

2.Milk-1 cup

3.Sugar-2 tsp

4.Vanilla essence-2 drops 

 

Method

1.Chop the Papaya into very fine pieces.(Take out all the seeds).

2.Add the Chopped papaya,Milk,sugar,Vanilla essence to the Blender and blend it well.

3. Papaya Milkshake is ready to serve.

Instead of Vanilla essence you can use Vanilla Scope Ice cream also.

 

Eggless Black Forest Cake

Ingredients

1.Yogurt-2 cup

2.All purpose flour-3 cups

3.Baking soda-0.5 tsp

4.Baking Powder-0.5 tsp

5.Vanilla essece-2 tsp

6.oil-0.5 cup

7.Sugar-2 cup
8.Cocoa Powder-2 tsp 

9.Cherry-6 to 8 pieces

10.Heavy cream-1 cup

11.Shredded Choclate-2 tsp

 

Method

1.Just prepare 2 Eggless chocolate cake of round shape(same size).(Recipe for Eggless chocolate cakeis available here http://charanyaskitchen.blogspot.ch/2013/06/eggless-chocolate-cake.html).Just do it in a round shaped vessel so that you will get a Eggless chocolate cake of round shape.

2.Allow it to cool at room temperature for half an hour.

3.Then Just take out both the cake gently from the vessel(since you have greased it will come out if u upside down the vessel and tap it).

4.Then line up the cake and then apply cream in between the cakes.

5.Then using the Heavy cream  decorate the cake.

6.Place cherries on each corner of the cake.

7.Spread the Shredded Chocolate pieces over the cake.

8. Eggless Black Forest Cake is ready to serve.

Eggless Black Forest Cake can be served as a dessert.

 

Mixed Vegetable Durum

Ingredients

1.Durum-3 large sized

2.Chilly powder-2 tsp(as per your taste)

3.Green Chilly-2 medium sized

4.Onion-2 medium sized

5.Turmeric-As per your taste

6.Oil-2 tsp

7.Mustard seeds-As per your taste

8.Salt-1 tsp

9.Curry leaves-As per your taste

10.Groundnut-4 to 5 pieces
11.Beans-5 to 6 pieces
12.Carrot-1 medium sized
13.Green peas-2 tsp
14.Ginger-0.5 tsp
15.Garlic-0.5 tsp
16.water-0.75 cup

Method

1.In a dry pan ,in a medium flame add oil,wait till the oil is heated.

2.In the meantime chop the green chilly,Durum,Onion,garlic,ginger into fine pieces.Once it is heated add the mustard seeds,groundnut,chopped greenchilly,turmeric,chilly powder,Chopped Onion,chopped ginger,chopped garlic.(If u want the recipe for Durum it is here http://charanyaskitchen.blogspot.ch/2013/04/durumfalafelwrap.html)

3.Stir it well until it is onion is shallow fried.

4.Mean time Chop beans and carrot into fine pieces.

5.Now add Green peans,chopped beans,chopped carrot ,water,pinch of salt to the pan and stir it well.

6.Once the beans and carrot is cooked nicely then add the Chopped Durum Pieces and stir it well till it is completely mixed.

7. Then keep it in a low flame,add salt and keep it  for about 5 minutes, stir it occasionlly.

8. Mixed Vegetable Durum is ready to serve.

Mixed Vegetable Durum can be served with Raita.

 

 

Onion Chutney/Vengaya chutney

Ingredients

1.Onion-1 medium sized

2.Green chilly-2 medium sized

3.oil-1 tsp

4.Red chilly powder-1 tsp

5.Hing-1 tsp

6.Salt-as per your taste

7.Ginger-0.5 tsp(finely chopped)

8.Garlic-0.5 tsp(finely chopped)

Method

1.In a dry pan ,medium flame add oil,chopped onion,red chilly powder,pinch of salt,hing.Allow it to cook well for 3 to 5 mins till onion is shallow fried.

2.Now add the fried onions,chopped green chilly,chopped ginger,chopped garlic,salt to the mixer and grind it well.

3.Onion Chutney/Vengaya chutney is ready to serve.

Onion Chutney/Vengaya chutney can be served with dosai/idly/upma/chappathi.

 

Fenugreek seeds dosai/Methi seeds dosai/Vendhaya dosai

Ingredients

For Batter

1.Idly Rice-4 Cups

2.Urad dal-1 cup

3.Salt-2 tsp

4.water-1 cup(adjust according to the rice)

5. Fenugreek seeds/Methi seeds/Vendhayam-2 tbsp

Method

1.Soak the idly rice, Fenugreek seeds/Methi seeds/Vendhayam and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,Fenugreek seeds/Methi seeds/Vendhayam  and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.If you are grinding in the mixer grind it half portion of idly rice first and then the rest,else it will not grind properly.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5.Add salt and stir it well so that it gets mixed completely.

6.Allow the batter  to ferment overnight.

7.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

8.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.

9.Sprinkle 1 tsp of oil around the dosai.

10.When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.

11.Repeat the same process until the batter gets finished.

12.Fenugreek seeds dosai/Methi seeds dosai/Vendhaya dosai  is ready to serve

 Fenugreek seeds dosai/Methi seeds dosai/Vendhaya dosai can be served with sambar/chutney

Ground nut chutney/Peanut chutney/varu kadalai chutney

Ingredients

1.Ground nut/peanut/varu kadali-1 cup

2.Onion-1 medium sized

3.Green chilly-2 medium sized

4.oil-1 tsp

5.Red chilly powder-1 tsp

6.Hing-1 tsp

7.Salt-as per your taste

8.Ginger-0.5 tsp(finely chopped)

9.Garlic-0.5 tsp(finely chopped)
 10.oil-1 tsp

11.channa dal-1 tsp

12.urad dal-1 tsp

 

Method

1.In a dry pan ,medium flame add oil,chopped onion,red chilly powder,pinch of salt,hing.Allow it to cook well for 3 to 5 mins till onion is shallow fried.

2.Transfer it into the fried onions into the  bowl.

3.In the pan ,in a medium flame add Ground nut/peanut/varu kadali and stir it frequently till it becomes golden brown.(If the Ground nut/peanut/varu kadali is with skin peel of the skin and then fry it).

4.Now add the fried onions,fried Ground nut/peanut/varu kadali,chopped green chilly,chopped ginger,chopped garlic,salt into the mixer and grind it well.

5.Transfer the grinded chutney into the bowl.
6.In a dry pan add oil and wait until it gets heated and then add mustard seeds,channa dal,urad dal and allow it to fry until it becomes golden brown.
7.Transfer the fried dal and red chillies to the bowl containing chutney .This is for garnishing the chutney.
8.Ground nut chutney/Peanut chutney/varu kadalai chutney is ready to serve.

Ground nut chutney/Peanut chutney/varu kadalai chutney  can be served with dosa/idly.

Coconut chutney/Thengai chutney

Ingredients

1.Coconut-1 cup

2.Green chilly-2 medium sized

3.Hing-1 tsp

4. Fried Gram dal-2 tsp

5.Salt-as per your taste

6.Ginger-0.5 tsp(finely chopped)

7.Garlic-0.5 tsp(finely chopped)

8.oil-1 tsp

9.channa dal-1 tsp

10.urad dal-1 tsp

11.Red Chilly-2 medium sized

Method

1.In a mixer add shredded coconut and grind it once.

2.In a mixer add chopped green chilly,chopped ginger,chopped garlic,salt,hing,fried gram dal and grind it well.(If u need u can add small amount of water).

3.Transfer the grinded chutney into the bowl.
4.In a dry pan add oil and wait until it gets heated and then add mustard seeds,channa dal,urad dal,red chillies and allow it to fry until it becomes golden brown.
5.Transfer the fried dal and red chillies to the bowl containing chutney .This is for garnishing the chutney.
6.The coconut chutney is ready to serve.

 coconut chutney can be served with dosai/idly.

Methi Thepla

Ingredients

1.Whole wheat Flour-2 cups

2.Oil-2 tsp

3.Yogurt- 0.5 cup
4.Salt-1 tsp 

5.Methi leaves dried/fresh- 1 tsp

6.Red chilly powder-1 tsp

7.Turmeric Powder-1 tsp

Method

1.In a Dry bowl add the whole wheat flour,salt,oil,red chilly powder,turmeric powder,Methi leaves.If it is fresh Methi leaves just fry it in a pan without oil and then add it.

2.Just mix it well and squeeze it and  then add Yogurt gently(dont add too much Yogurt then you will not be able to roll the pieces,so gently add Yogurt).

3. Then mix it well and make the dough.

4.Divide the dough into medium sizedballs.

5.Keep the dry pan in the medium flame.

6.Meantime Roll the balls in a round shape with the help of dry whole wheat flour.

7.Add the rolled Thepla in a pan allow it t cook till you get the brownspots on the side.Do the same on both the sides.Sprinkle little oil so that it wont become like papad.

8.Methi Thepla is readyto serve. 

Methi Thepla can be served with potatoes,channa masala,panner,dal.yogurt,pickle,onion chutney.

Podi Dosai/Milagai Podi Dosai

Ingredients

1.Idly Rice-4 Cups

2.Urad dal-1 cup

3.Salt-2 tsp

4.water-1 cup(adjust according to the rice)

5. Idly/dosai Milagai Podi-3 tbsp

Method

1.Soak the idly rice and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,water and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.If you are grinding in the mixer grind it half portion of idly rice first and then the rest,else it will not grind properly.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5.Add salt and stir it well so that it gets mixed completely.

6.Allow the batter  to ferment overnight.

7.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

8.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.

9.Meanwhile just mix the Idly/dosai Milagai Podi in half cup of water.Mix it well.(Recipe of  Idly/dosai Milagai Podi is available in this link http://charanyaskitchen.blogspot.ch/2013/06/dosaidly-milagai-podi.html)

10.Sprinkle 1 tsp of oil around the dosai.

11.Sprinkle 1 tsp of  Idly/dosai Milagai Podi mixed in water over one side of dosai.

12.When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.

13.Repeat the same process until the batter gets finished.

14. Podi Dosai/Milagai Podi Dosai is ready to serve.

Podi Dosai/Milagai Podi Dosai can be served with sambar/chutney.

Fried Gram dal chutney/pottu kadalai chutney

Ingredients

1.Fried Gram Dal-1 cup

2.Hing-1 tsp

3.salt-adjust to your taste

4.Green chilly-2 medium sized.

5.Ginger-0.5 tsp(finely chopped)

6.Garlic-0.5 tsp(finely chopped)

7.oil-1 tsp

8.channa dal-1 tsp

9.urad dal-1 tsp

10.Red Chilly-2 medium sized

Method

1.In a mixer add fried Gram Dal,chopped green chilly,chopped ginger,chopped garlic,hing,salt and grind it well.

2.Transfer the grinded chutney into the bowl.

3.In a dry pan add oil and wait until it gets heated and then add mustard seeds,channa dal,urad dal,red chillies and allow it to fry until it becomes golden brown.

4. Transfer the fried dal and red chillies to the bowl containing chutney .This is for garnishing the chutney.

5.Fried Gram dal chutney is ready to serve.

Fried Gram dal chutney can be served with idly/dosai/upma.