Dosa

Ingredients:

1. Rice :2 Cups
2. Urad dal:1 Cup
3. Chana Dal:1/4 Cup
4. Fenu greek Seeds:1 1/2 Tbsp
5. Salt
6. Oil
7. Water

Preparation Process:

• Take Rice,Urad dal,Chana Dal,fenugreek Seeds in a bowl,let them clean with water.
• Let them soak for 6-7 Hrs or overnight.
• Then Blend them finely by adding little water,Dont add too much water ,if you do batter will became loose.
• Allow the batter ro perment for 4-5 hours.
• Now add Salt to the Batter,Mix it well.
• Now take the dosa pan,keep it in medim flame.
• take a small bowl of batter,after the pan become finely heated pour this batter on to the pan,spread it over the pan in circular motion,then add little bit oil on the dosa.spread oil all over the dosa.
• let it fry finely,and fold it half,then serve it hot with chutney and sambar.

Idli

Ingredients:

1. Urad Dal:1 Cup
2. Idli Suji/Idli ravva:2 Cups
3. Salt:
4. Water

Preparation Process:

• Take urad dal into a bowl,add water to clean it,after cleaning let it soak for 6 hours by adding suffiecient water.
• Take Idli Suji/Idli ravva in another bowl,clean it for 2 to 3 times,then add water to it,and let it soak for 4-5 hours
• After urad dal soaked properly,squeeze out the water,and mix it well by adding little water(dont add much water)
• after uraddal become soften,take this into a big bowl.
• Now squeeze out the water from idli ravva and add that idli ravva to urad dal mixure.add salt to it.stir it well.
• Let it for permentation, after the batter has permented properly,again stir it well.
• now take the Idli cooker,add oil,ghee to that idli plates,then pour 3/4 of batter into the plates.
• add 1 tea glass of water in the idli cooker ,then place this idli plate stand in that cooker,keep the lid of idli cooker,let it cook for 10-15 minutes on low flame,then switch off the flame.
• After 5 minutes separate the idlis from the idli plates,had it with your favourite chutneys.

Vusirikaya Pachadi/Amla Pickle

Ingredients:

1. Amla/gooseberries/Vusirikaya :1kg
2. Salt:100 gms
3. Jeera
4. Musturd
5. Fenugreek seeds
6. Garlic-5
7. Lemon-2 o 3
8. Oil-400 gms
9. Red Chili Powder-200 to 250gms
10. Turmeric Powder-1Tbsp(Optional)

Preparation Process:

• Firstly rinse the Amla and dry them with a kitchen towel. there should be no moisture on amla's.
• Take a deep bowl add this amla in that and add 4 Spoons of Oil to it ,on the stove with Medium flame.
• Let it cooked until it became soften,then off the flame
• If you want you can separate the amla n its seed,and take off the seed in the amla or else just separate amla (not like tiny pieces).
• Now clean the garlic and keep it aside
• take 4 Tbsp Jeera,2 Tbsp Mustard seeds ,Let them dry with sunlight
• Take 2 Tbsp fenugreek seeds,fey them in a pan,Keep it aside
• Take Garlic (4-5) remove the rind of it
• mix the fenugreek,cumin,mustard ,Keep it aside
• Now mix the garlic (keep 10 pieces of garlic aside for batter)
• Now put a pan on medium flame,Add little amount Jeera,Mustard,Fenugreek seeds to the Oil.
• then add some garlic pieces to it
• Let the oil be cool Now
• Once the oil is cool,Add ginger garlic paste,Fenugreek,jeera,mustard mixture,turmeric to it.
• Then add Salt,Chili powder to it,Stir it well.
• then Add All those amla to it.
• Stir it well and kepp it aside .
• After 4 to 5 hours,Add extracted lemon juice to it,Mix well,Then take the Pickle to a glass jar.
• That's all amla pickle is ready to eat.

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Vermicelli Pulihora

Ingredients:

1. Vermicelli-1/2 kg
2. Water-sufficient for Boiling vermicelli
3. Oil-3 tbsp
4. Cumin Seeds-1/2 tbsp
5. Mustard Seeds-1/4 Tbsp
6. Ground Nuts -2 Tbsp
7. Chana Dal-1 Tbsp
8. Cashew Nuts-5 to 7
9. Green Chili-3 to 5 Chopped
10. Red chili-2 to 3(optional)
11. Lemon- 1 or 2 (as per your taste)
12. Curry Leaves
13. Coriender Leaves
14. Turmeric-1/4 tbsp

Preparation Process:

• Take a pan ,Pour water in it,Let the water to boil,add 1/4 Tbsp of oil,1/4 tbsp of salt  to it.
• Once the water is boiled then add Vermicelli to it,just cook it for few seconds,And separate the vermicelli from water(don't cook vermicelli for more time,It will became like a dough) and take this vermicelli in a plate spread it all over the plate and let it cool.
• Now Take another pan put it in a medium flame,add oil to that pan then add cumin,Musturd seeds to it,let it splutter
• Then add ground nuts to it 
• After few seconds add chana dal,Cashew Nuts,Green Chili,Red Chili ,Curry Leaves to it
• let them fry for some time
• Then Add turmeric to it
• Now off the flame and add salt,Lemon Juice to it.
• stir it well
• Now add this oil mixture to vermicelli mixture completely,now add chopped coriender leaves stir it well
• If you want you can heat this vermicelli for few minutes
• That's all Vermicelli pulihora is ready to eat.

Jeera Rice / Cumin Rice

Ingredients:

1. Rice(Cooked/Uncooked we will see both ways)
2. cumin seeds
3. Salt
4. Curry Leaves
5. Coriander leaves
6. Oil/Ghee
7. Cashew Nuts

Preparation Process:

• Put the pan on medium flame add oil/ghee to it.
• Add cumin Seeds,after it little bit flutters,add chopped green chilies,Sliced Cashew nuts,Chopped Coriander,Curry leaves to it.(If you want you can add mint leaves also)
• In case of already cooked Rice: add salt to above mixture and off the flame,Then add this mixture to already cooked rice mix it well.Your jeera rice is ready.
• In case of Not cooked rice: Wash the rice with water,keep it aside
• add Water to above fried mixture
• If you take 1 glass o rice add 2 glass of water to it
• add salt to it,let the water to boil.
• after the water boils add rice to it,cook it in medium flame,Cook it like normal rice preparation.
• Thats all your Jeera Rice is ready to eat

Note:  If You Want You can First fry the cumin seeds without oil,and mix it slightly,Then add this in the oil,When the time of adding curry leaves,This will give much better flavor  to your Rice

Gobi 65

Ingredients:

• Gobi
• Salt
• Ginger Garlic Paste
• All Purpose Powder
• Corn Flour
• Red Chili Powder
• Coriander Powder
• Pepper Powder
• Water
• Red Color
• Green Chili-2 or 3
• Curry Leaves

Preparation Process

1. First clean the Gobi,For this Boil it for 2-3 mins so that it will nicely cleaned,keep it aside
2. Take 3-4 Tbsp of all Purpose flour in a bowl
3. For this add 4-5 Tbsp of corn Flour
4. mix it well ,Now add salt as for your taste,2 tbsp of Red chili powder ,1/2 tbsp of pepper powder,1 tbsp coriander powder,pinch of red color to it, stir it well.
5. Add little bit water to it,make a thin batter,Now add Gobi to this batter,make a not that your batter should cover Gobi nicely.
6. Put a pan on medium flame,add oil for deep fry
7. Now deep fry the Gobi in the oil,then take this into a paper towel ,so that excess amount of oil will be observed by the paper towel.
8. Now add chopped green chili,curry leaves fry it in the same oil pan ,take them into the same paper towel
9. that's all your crispy Gobi 65 is ready to eat.

Carrot Halwa / Gajar Halwa

Ingredients:

• 2 and ½ cups grated carrots or gajar
• 2 and ½ cups milk
• 8 tbsp  sugar ( or You Can Add as for your taste)
• 5-6 cardamom powdered or crushed
• 7-10 chopped cashews
• 5-7 pista sliced or chopped
• 7-10 golden raisins
• saffron Color (optional)
• 2 tbsp ghee

Preparation Process:

1. Peel the carrot outer layer ,wash it grate the carrots (gajar).
2. Put a pan with low flame add 2 Tbsp ghee to it.
3. Add grated carrot in a pan,mix it well,simmer the flame,stir in between.
4. After 5 Mins add milk to it(if you want you can add saffron color),stir it well.
5. after 15-20 minutes add cardamom powder and mix it well.
6. when the mixture has started thickening, add sugar .
7. Take another pan add remaining ghee to it,fry all chopped cashew,pista,raisins.
8. Add this to carrot mixture.
9. stir and cook further for 2-3 minutes.

Note: carrot halwa stays good in the refrigerator for 3-4 days.

Leafy Vegitable Sambar

Ingredients:

1. Spinach (Palakura)
2. Chinese Spinach(Bachali Kura)
3. Amaranthus(Thotakura)
4. Fenugreek Leaves (Menthi Kura)
5. Tamrind
6. Ginger Garlic Paste
7. Cumin Seeds
8. Mustard Seeds
9. Oil
10. Salt
11. Turdal Powder
12. Jeera powder-1/2Tbsp
13. Coariender Leaves
14. green chili-5 to 6
15. onion-1 big sized ,nicely chopped

Preparation Process

• Take All Leafy vegetables with Equal Quantities(Spinach,Chinese Spinach,Amaranths,fenugreek Leaves) ,Separate all leaves with stems clean the leafs.
• Take a big bowl add 3 to 4 glasses of water and add this leafs,green chili,onion to it
• Boil it for 10 to 15 mins until leafs will cooked,off the flame
• Then separate leafs and mix them well,keep the water in low flame
• Add tamarind juice, ginger,garlic paste to it bowling water
• Now add that blended leafs juice to this mixture.
• Then add Turmeric,Salt,jeera powder to it.
• Add some water to turdal powder mix it well then add this to those mixture(fry 3 tbsp of turdal in a pan,then mix well to make turdal powder)
• Keep this mixer on medium flame for 10 mins then off the flame

For Tempering:

• Take a pan let it heat,then add 3 Tbsp of oil to it.
• Add cumin,Musturd seeds,Red Chili To it
• Add Coriander Leaves,Pinch of turmeric it
• The Pour this mixture to that Sambar
• That's all your leafy Vegetable Sambar is ready

Note:  Because this recipe contain all leafy vegetables its good idea to have weekly once.You can give this to kids who are generally not interested to eat leafy vegitables ,I am sure your family will like this

Masala Dal

Ingredients:

1. Tuvvar Dal :200gram
2. Onions-3-4  (medium sized ,Chopped)
3. Green Chili -7 to 10(Chopped to small pieces)
4. Oil-2 1/2 Tbsp
5. Cumin Seeds-1/2 Tbsp
6. Mustard Seeds -!/2 tbsp
7. Coriander Powder-1 Tbsp
8. Garam Masala-1/2 Tbsp
9. Coconut Powder-1/2 Tbsp
10. Curry Leaves-2 sprig
11. Water
12. Salt -2 Tbsp
13. Turmeric -1/2 Tbsp

Preparation Process:

• Clean the tuvvar dal .add water to it,and boil it in cooker,keep it aside
• Put a pan with medium flame.
• Add oil to it,let it heat for some time.
• Add cumin,mustard seeds let it fry,then add chopped onion,green chili to it.
• Add half of the salt to this.keep the lid,let it until onions become fried.
• Add turmeric powder,curry leaves to it,mix it well ,let it for few seconds then add boiled tuvvar dal,remaining salt to it,stir it well.
• Keep the lid and boil it for more 7 to 10 minutes.
• After that open the lid ,add coriander ,coconut,garam masala to it.mix it well.off the flame.
• That's all masala tuvavr dal is ready.
• Its tastes good with chapati,rice also.

Note: You can also add red Chili Powder by avoiding green chili as per your taste(add red chili after the adding of turmeric to onion mixture)

Lemon Rice

Ingredients:

1. Rice
2. Lemon(Take juice from lemons without seeds)
3. Salt to Taste
4. Oil
5. cumin Seeds
6. Mustard Seeds
7. Green chili-4 Chopped
8. Red Chili-2-3
9. Ground Nuts
10. chana dal,tur dal
11. Curry leaves
12. Turmeric Powder

Preparation Process

• Cook The Rice.
• Put the Pan on the stove with medium Flame,let it heat,Add Oil to it
• add cumin,Mustard seeds,Ground Nuts  in oil.after Ground nut become little fried
• Add chanadal,Tur dal to it
• Add chopped Green chili,red chili ,curry leaves to it.
• Let it fry for sometime. Dont put until tempering become black.
• Now add turmeric ,salt to it
• Off the flame,add lemon juice to it.Mix it well
• Add whole of this mixture to cooked rice,Stir it well.
• That's it your delicious lemon rice is ready to serve.

Note:You can add cashews with ground Nuts for more delicious look.

You can add salt,lemon to cooked rice directly instead of adding it to oil

Curd Rice

Ingredients:

1. Rice
2. Water
3. Curd
4. Oil
5. Mustered Seeds
6. Cumin seeds
7. Red Chili 
8. Curry Leaves

Preparation Process:

• wash The rice cleanly,Cook the rice.
• Let it cool for sometime,then add salt as for your taste.
• Then add curd to rice,mix it well.add more curd to make rice soften.

For Tempering:

• Put  a pan on stove with low flame ,let the pan to heat.
• Add cumin,mustard seeds,Red Chili(If you want you can add chanadal).
• When your about to off the flame ,add curry leaves.
• Add this to curd rice mixture.

         

Note: If you preparing curd rice for lunch boxes ,just add some milk to it,so that it will stay soften long time.

Aloo Fry

Ingredients:

1. Potatoes - 2 large, peeled ,Chopped
2. Turmeric powder - 1/2 tbsp
3. Green chilies - 5
4. Salt to taste
5. Coriander powder -1 tbsp
6. Garam Masala
7. coriander leaves

For tempering

1. Oil - 1 1/2 tbsps
2. Mustard seeds - 1/2 tsp
3. Cumin seeds - 1/2 tsp
4. Curry leaves - 1 sprig

Preparation Process:

1. Heat oil in a heavy bottomed non stick pan. Once the oil turns hot, reduce flame, add mustard seeds ,Immediately add cumin seeds and curry leaves and let it for few seconds.
2. Add the Chopped potatoes and the Chopped green chilies,salt to taste and mix it well(cook on medium flame for 5 to 7 minutes)
3. add turmeric powder and mix it well. Place lid and cook on low flame for 10 minutes.Continue cooking on low flame until potatoes become soften.  just allow them to turn a brown shade.now add coriander,pinch of garam masala ,coriender leaves for good flavor.
4. Turn off flame and take the mixture to a serving bowl.

You can add only red chili powder instead of green chili after adding of turmeric powder

Tindora / Dondakaya Chutney

Ingredients:

1. Tindora/Dondakaya 
2. Tamarind-2 to 3 petals
3. Green Chili-6 to 10
4. Garlic-4 to 6 pieces
5. Ground nuts-1 Tbsp
6. Sesame-1/2 Tbsp
7. Oil-3 Tbsp
8. cumin seds
9. musturd seeds
10. urad dal
11. red mirchi
12. curry leaves

Preparation Process:

• Fry the ground nuts without oil,keep it aside.
• Chop the tindora as medium pieces 
• Put the pan add 1 1/2 tbsp of oil,after the oil boils add some cumin ,add garlic as the garlic turns to golden add tamarind,green chill ,mix it well
• After  2 to 3 minutes add tindora in the above mixture,add salt as for your taste and mix it and let it for 5 to 10 minutes
• Then keep that mixture aside and let it cool for 5 minutes then pour this mixture in mixi jar n mix it well(don't mix it for very smooth paste ) and take it in a bowl

For Tempering:

• Put another pan pour 1 tbsp of oil add mustard,cumin seeds,urad dal ,red chilies let it fry and add curry leaves when you are about to stop the flame
• Add the entire mixture to tindora mixture.
• now your tindora chutney is ready

Note:you can add tomato instead of tamarind as per your taste

Semiya Payasam

Ingredients for Semiya Payasam:

1. Roasted Vermicelli-250
2. Milk
3. Sugar
4. cardamom Powder
5. Cashew
6. Almond
7. Raisin
8. Pista
9. Ghee/Butter
10. Saffron Color (Optional)

Preparation Process:

• lighten the Gas,Put the pan on the stove,Pour two tablespoons of ghee/butter.
• Fry the available chopped cashews,chopped nuts,raisins in the ghee/butter and keep it aside.
• Pour the milk in the pan,mix it well(you can add 1 cup water if you want)
• Add Sugar to the mixture ,stir it for sometime
• add vermicelli in the milk pan stir it well and simmer the gas.add little bit of saffron color if you want.
• Add cardamom powder,fried cashews 
• let it for 10-15 mins in simmer.
• off the flame and serve it after 5 mins

If your vermicelli is not roasted one,just simply fry it with ghee till it turns to golden color.then pour milk to that pan.

That's it simple and easy semya payasam is ready to eat .
enjoy with your family