Ingredients:

2 - Onion
15 nos – Red Chilly
1 tsp – Cumin seeds
1 1/2 tsp – Tamarind paste
To Taste – Salt

Method:

Add all ingredients in a mixer together. Grind to a fine paste without adding any water. Chilly chutney is ready. Serve along with idly and dosa.

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Ingredients:

2 Tomatoes
2 Red chillies
100gm Small onion
to taste Salt

Method:

1. Wash and cut tomatoes and onion. 2, Fry red chillies, tomatoes and onion.

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Ingredients:

Peel Potatoes Boil in salted water. Drain and dry Koftas

1/2gm – Potatoes

50gm – Onion (a)

2 – Green chillies

a few (a) – Coriander gram leaves

to taste – Salt

50gm - Bengal gram flour

1 cup - Water

Oil to fry

Green chutney:

½ bunch (b) – Coriander leaves

7 – Small onion (b)

a pinch – Cumin

1 tbsp - Cocount (a)

to taste - Lime juice

to taste – Salt

Curry

1 tsp 9leavel) – Chillies powder

1 tsp (leavel) – Coriander powder

¼ tsp - Turmeric

4 flakes - Garlic

1/4kg - Onion

2 (medium) – Tomatoes

150gm - Cocount(b)

1 (sliced) – Poppy seeds

1 tbsp - Oil

a few (c) - Coriander leaves

Method:

1,Peel potatoes.Boil in salted water. Drain and dry. Mash. 2, Add chopped onion (a), coriander leaves(a), green chillies and salt.3, Shape into balls. Press down in centre 4, Grind chutney ingredients a fine paste. 5,Stuff kofra balls with prepared chutney.Close. Dip in gram flour batter and deep fry.6Grind to a fine paste; chilli powder coriander powder, turmeric, garlic and onion (c ) 7, Grind coconut(b) and poppy seeds separately.8,Heat oil. Add sliced onion (d) and fry till golden brown. 9, Add ground spices. Fry well over slow fire. 10, Add chopped tomatoes. Cook for another 10 minutes, adding more water as desired. 11, Add poppy seeds mixed in 1 cup water .Simmer for 5 minutes.12, Add ground coconut mixed in another cup of water. Bring to boil. 13,add salt cheek for seasoning. Add fried koftas. Boil for 2 minutes. 14, Add chopped coriander leaves(c)and remove.

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Ingredients:

1/2 Kg Rice
25 gms Fat
200 gms Split black gram
For Filling:
200 gms Onions
3/4 kg Potatoes
2 spring Curry leaves
25 gms green chilly
5 gms Turmeric
5 gms Mustard seeds
20 gms Oil
Salt to taste

Method:

Soak rice and black gram separately. Make a frothy paste by grinding grams smoothly. Grind rice finely by adding water to form a pouring consistency. Add salt as required. Keep aside for 8 to 10 hours.

Now prepare for filling the dosai. Boil potatoes, peel, dice and slice onions, chop green chillies. Take 1/2 of the fat and heat and saute onions and add turmeric and green chillies. Now add potatoes and salt and cook for few minutes. Remove from fire, temper with mustard seeds and curry leaves.

Heat dosa griddle, smear with fat, pour a ladle of batter and spread it in form of oval. pour tsp of oil on sides to cook dosai properly. Now the outside becomes golden brown and crisp. Now place the fillings already prepared and fold like a panroll. Serve with coconut chutney.

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Ingredients:

5 Large Onoions (Sliced)
3/4 Cup Gram Flour
1 1/2 tsp Chilly Powder
1 1/2 tsp Cumminseeds
1/4 tsp Asafoetida
1/4 tsp Turmaric Powder
Garam Masala
Salt to Taste

Method:

Mix gram flour, chilly powder, turmeric powder, a pinch of garam masala, cummin powder, asafoetida and salt. Add the sliced onions and mix well. Sprinkle a little water so that the mixture will hold together. Heat oil in a kadai. Drop the onion mixture in small lumps into hot oil and fry till brown and done. Serve with Garlic Chutney.

Now the Fried Onion is ready to serve.

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Ingredients:

50gms Ginger (Chopped)
10 Green Chilly (Chopped)
Tamarind Paste (Lemon Size)
Small Jaggery (Soaked)
1 tsp Chilly Powder
1 tsp Mustard seed
1 tsp Raw Rice
1 tsp Seasame Seeds
3/4 tsp Fenugreek Seeds
Curry Leaves
Asafoetida
1/4 tsp Turmaric Powder
Salt to Taste

Method:

Dry roast raw rice, sesame seeds and fenugreek seeds till crisp and powder them finally. Extract thick tamarind pulp. Boil tamarind pulp with jaggery, chilly powder, asafoetida, turmaric powder and salt till well cooked and the jaggery is well mixed. Add rice, sesame and fenugreek powder. Mix well and boil till well mixed.

Heat the pan add some oil and season with mustrad seeds. When they splutter, add ginger, green chillies and curry leaves. Fry well till green chillies are cooked. Remove from heat to the tamarind pulp.

Now the Ginger Chutney  is ready to serve.

Serve along with Curd Rice.

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Ingredients:

1 Cup Coconut
50 gms Channa Dal
6 Green Chilly
Small Ginger
1 Pods Garlic
1/4 Cup Coriander Leaves
1/2 tsp Mustard Seed
1/2 tsp Urdu Dal
Asafoetida Powder
Salt to taste
Curry Leaves

Method:

Grind coconut, channa dal, green chilly, ginger, garlic, coriander leaves, salt and collect this mixture in a bowl. Coconut Chutney is Ready.
Heat the pan and add some oil, mustard seed, urdu dal, asafoetida powder, curry leaves and fry this and then add the coconut chutney.

Serve with Idly, Dosa, Ven Pongal

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Ingredients:

1 Cauliflower (Boil)
1 Onion
1 Tomato
2 Chilly
1 tsp Garam Masala
1/2 tsp Ginger Garlic Paste
Salt to Taste

Method:

Add oil in a pan and add chopped onions, tomato, chillies and make a fry. Then add salt, garam masala, ginger garlic paste, boiled cauliflower and fry them. Collect them in a bowl. Now place the dosa pan, and heat it. Now spread the dosa batter in the pan and after few minutes spread the fried cauliflower mixture on the dosa. Allow this for few minutes, now Cauliflower Dosa is ready to serve.

Serve along with Coconut Chutney, Tomato Chutney

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Ingredients:

100 gms Rava
100 gms Semiya (Vermicelli)
1 Big Onion
1 Tomato
1 Cup Vegetables (Beans, Carrot, Potato, Peas)
6 Green Chilly
4 Cups Water
4 tsp Ghee
1/4 tsp Turmaric Powder
1 1/2 tsp Ginger, Garlic Paste
1 tsp Mustred Seed
1 tsp Urdu Dal
1/4 tsp Channa Dal
Curry Leaves
Coriander Leaves
Mint leaves
Salt to Taste

Method:

Add some oil in a pan and fry rava and separately fry semiya (vermicelli) and collect these in a bowl.
Now add oil in the pan and add mustred seed, urdu dal, channa dal, green chillies, chopped onions, ginger garlic paste, tomato, turmaric powder, vegetables and fry them. Then add curry leaves, mint leaves and coriander leaves to these mixtute. Add four cups of water and allow to boil for few minutes. Add rava and semiya and add salt and cook for few minutes. Finally add Ghee and coriander leaves. Now Kichadi is ready.
Serve along with Coconut Chutney

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Ingredients:

4 Corn Pieces (Small)
100gms Urdu Dal
6 Green Chilly
2 Big Onion
1 Cup Coconut
1  tsp Jeera
Curry Leaves
Coriander Leaves
Salt as required

Method:

Soak urdu dal and corn  for 1 hours and after draining the water grind and add chillies.

Chopped onion, curry leaves, coriander leaves, coconut  and add required salt to this and mix some water and now the Corn Dosa batter is ready. Heat the griddle and pour corn batter and spread it evenly and allow for few minutes and turn over and cook the other side for a minute. Now hot Corn Dosa is ready for serve.

Excellent combination would be Coconut Chutney.

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