Rawa Idli

Ingredients:

Bombay Rawa 1 Cup

Sour Curd 3/4 Cup

Oil 1 1/2 Tbl Spn

Jeera 1 Tsp

Pepper 1 Tsp

Curry leaves Few

Chopped Coriander leaves Few

Salt As Required

Method:

Take a kadai. Pour Oil. Add Rawa and fry it in low flame. In a vessel pour one day sour curd. Mix the fried rawa when it is hot with that curd. Add necessary water to make it in to thick dough. It should thicker than the ordinary idly dough consistency. Then fry pepper and jeer and put on that dough. Add salt and curry leaves and mix well. Keep it aside for 15 minutes. Take idli plates and grease the plates with oil. Then put few chopped coriander leaves on each idly hole. Then pour rawa idly dough on each hole. Cook it in an idli cooker. Eat these idlies with coconut chutney.

Pullani Murukku

Ingredients:

Rice flour 3 Cup

Uradgram dhal flour 1 Cup

Sour thick curd 1 Cup

Red chilli powder 4 Tsp

Salt As required

Seasame seeds 2 Tsp

Oil To deep fry

Method:

In a broad bowl put rice flour, uradgram dhal flour, seasame seeds, curd, salt and chilli powder. Mix well. In a small kadai boil one ladle oil and pour it on the flour. After it becomes cool mix well. Then sprinkle water and make it into stiff dough. Using 3 eyed plain disc in a murkukku maker squeeze murukkus directly in hot oil. Fry till it becomes crisp. When it is golden in colour remove it from fire and put it in a colander. Then store it in a airtight container.

Butter Murukku

Ingredients:

Rice flour 1 1/2 Cups

Bengalgram flour 1/2 Cup

Roastedgram flour 1/2 Cup

Cumin seeds 2 Tsp

Pepper powder 1 Tbl Spn

Salt As required

Butter 2 Tbl Spn

Oil to deep fry

Cooking soda 2 pinch

Method:

Sieve rice flour, bengalgram flour and roastedgram flour and mix. In a big bowl put butter, salt and soda. Mix well with your fingers. It will become like a cream. Then add all the above mentioned three flours and cumin seeds. Mix well. Keep the flour into 4 parts. Sprinkle water to one part, make a thick dough. Using star disc in a murukku maker squeeze the murukku directly into hot oil. Fry till it becomes golden in colour. Remove from fire. Put it in a colander. Drain excess oil. Keep it in a airtight container. Like that take each part of flour and prepare murukkus so that it won't turn into dark colour.

Carrot and Tomato Soup

Ingredients:

Carrot 2
Tomatoes 4
Onion 1
Salt and Pepper Powder for Taste
Corn Flour 2 Tsp
Butter or Ghee 2 Tsp
Fried Bread Pieces 1/2 Cup

Method:

Peel onion and carrot make it into big pieces. Cut tomatoes into big pieces. Adding little water Cook the pieces with the help of pressure cooker. After it becomes cool, remove the excess water and make it into paste with the help of mixie. Then adding water filter the paste. In a small vessel put the corn flour and add little water and make it into semisolid paste. In a big vessel pour the syrup and boil it. Now add corn flour paste and boil. Then add salt and pepper powder and remove it from fire. Pour it in serving bowls. Put little butter and fried bread pieces on the top. Healthy and tasty soup. Try it

Rice Flour Upma

Rice Flour 2 Cups
Sour Curd 1 1/2 Cup
Red Chillies 4
Green Chillies 4
Oil 2 Tbl Spn
Urad Dal 2 Tsp
Asafoetida 1/2 Tsp
Mustard 1/2 Tsp
Curry Leaves Few

Preparation:

In a bowl put rice flour, salt and sour curd. Add half cup water and mix well. Keep a kadai in stove. Put oil. Add mustard. Allow it to crackle. Put urad dal, curry leaves, red chillies and green chillies. Pour the mixed flour. Mix well. Keep it in low flame. Allow it to cook. Mix well in between. If necessary add little oil. If you touch it with your finger, if it is not sticky, remove it from fire. Eat this when it is warm.

Bombay Rawa Upma

Ingredients:

Bombay Rawa 1 Cup
Water 2 and 1/4 Cup
Green Chillies 4
Onion 1 Big
Chopped Coriander leaves 1 Tbl Spn
Oil 3 Tbl Spn
Mustard 1/4 Tsp
Urad gram dal 1 Tsp
Bengal gram dal 1 Tsp
Cashew Few
Curry leaves Few
Lemon 1

Preparation:

Keep a kadai, add 2 Tbl Spn of oil. Put mustard, allow it to crckle, add urad dal, bengal gram dal, cashew. Fry it Now add lengthwise slitted green chillies, curry leaves. Then add finely cut onions and Fry. Now add rawa and fry. Keep it low flame. ( No need to fry the rawa separately) Fry it well. Then add water and salt. Mix well. Once it cooked add the remaining oil if necessary. Squeeze the lemon and mix well. Garnish it with chopped coriander leaves.

Sago Upma

Ingredients:

Sago(small transparent ) 1 and 1/2 Cups
Moong Dal 1/2 Cup
Green Chillies 6
Grated fresh coconut 2 Tbl Spn
Lemon 1
Salt As Required
Oil 3 Tbl Spn
Water 1 and 1/2 Cups

For Seasoning:
Mustard, curry leaves and little urad dal(half ones), few cashew pieces

Preparation:

Wash the sago with water and soak it in 1 and 1/2 cups of water. Allow it for 4 hours. Cook the moong dal in pressure cooker. Allow it just for two whistle. After it becomes cool remove the excess water. Don't cook it much. It must be soft. Slit the green chillies lengthwise. Take the sago bowl, add salt and mix. In a kadai pour two tbl spn of oil, put mustard, allow the mustard to crackle, then add uraddal, cashew, green chilles, curry leaves and fry it for a minute. Then add sago and fry it for 5 minutes. If it is hard, sprinkle little water and make it soft. Then add boiled moong dal and mix well. Fry it for some time. Then squeeze the lemon. Remove it from fire.

Curd Upma

Ingredients:

Raw Rice 2 Cups
Green Chillies 8
Sour Curd 2 Cups
Salt As Required
Finely cut onions 2 Tbl Spn
Grated Fresh Coconut 2 Tbl Spn
Curry Leaves Few
Oil 4 Tbl Spn

To season:

Mustard 1/2 Tsp
Bengal Gram Dal 2 Tsp

Preparation:

Soak the roce for 2 to 3 hours. Then grind it with mixie adding green chillies, coconut and salt. When it is like fine rawa remove it from mixie. Then add curd and mix it well. Then in a kadai put the oil, add mustard and allow it to cracke, then put curry leaves and bengal gram dal. Then add onion pieces and fry it for 2 minutes. Then add that mixed dough and mix well. Keep it in low flame. Once it is cooked well remove it from fire.

6 Persons can eat

Rawa Pongal

Bombay Rawa 1 Cup
Moong Dal 1/2 Cup
Water 4 and 1/2 Cup
Salt As Required
Cashew pieces 1 Tbl Spn
Oil 2 Tbl Spn
Ghee 2 Tbl Spn
Pepper(crushed) 1 Tsp
Jeera 1 Tsp
Ginger fine pieces 1/2 Tsp
Curry Leaves Few

Preparation:

In a pressure pan put the moong dal add 1 and 1/2 glass water and cook it for just one whistle. In a kadai fry the bombay rawa with oil finely. Then add the remaining water. Keep it in medium flame. Mix well. Immediately pour the moong dal with the water. Add salt. Mix well. Keep it in low flame. You can remove it from fire after it cooked well. In a small kadai put 1 Tbl Spn ghee. Fry the ginger bits, cashew pieces, pepper, curry leaves and jeera. Pour this in the rawa pongal kadai and mix well. Pour the remaining ghee also in that and mix well. Goes well with coconut chutney.

Four persons can eat.

Pudina Poori

Ingredients:

Wheat flour 1 Cup
Pudina leaves 1 Tbl Spn
Green Chilli 1
Salt As Required
Oil to Deep Fry

Preparation:

In a bowl pour one cup of wheat flour. Wash the pudina leaves and grind it in a mixie with green chilli and salt. Put this paste in bowl. Mix well. Then add enough water and mix it to stiff dough. After half and hour make lemon size balls and roll it. Then deep fry it in oil in medium flame.

Poori

Ingredients:

Wheat Flour 1 Cup
Salt As Required
Water 1/2 Cup
Oil To deep fry

Preparation:

Mix wheat flour and salt in a bowl, then add water. Mix well. Knead it with your fingers. Keep it aside for halfan hour. Then again knead the dough and make it into lemon size balls. Either press it with poori presser or roll it. Don't make it very thin. Then deep fry it in oil one by one in medium flame.

Nan

Ingredients:

Maida 2 Cup
Milk 2 Tbl Spn
Curd 2 Tbl Spn
Oil 2 Tbl Spn
Baking Powder 1 Tsp
Dry Yeast 1 Tsp(soak it in warm water for 15 minutes)

Preparation:

Mix the all the items mentioned in a bowl with your fingers gently. Then add water little and make it into dough. Don't knoead much. Do it softly. Cover the dough with wet towel. And close it with lid. Then keep the dough around 10 to 12 hours aside. When you open it and see after 12 hours it will become like sponge. Gently make balls and roll it to oval shape with the roller. Fry this in roti pan both the sides with little oil. Remove it from fire and apply little butter on the top. You can serve it hot with any north indian curries.

Steam Dosa (Aval Aapam)

Ingredients:

Raw Rice 1 Cup
Boiled Rice 1 Cup
Rice Flakes 1 Cup
Urad Dal 2 Tbl Spn
Fenugreek 1/2 Tbl Spn
Oil and Salt As Required

Preparation:

Soak raw rice rice and boiled rice in water for 4 hours. Wash the rice flakes and soak it in water for 1 hour. Soak Urad Dal and Fenugreek separately for four hours. Grind in mixie all three soaked items separately into soft dough and mix all well adding salt. Keep it aside. Then next day Prepare thick dosa in dosa pan. Close it with lid. You can see the wholes in the dosa. Then you can take it. No need to turn. Serve it with Red Chutney or coconut chutney.

Set Dosa

Ingredients:

Raw Rice 2 Cups
Boiled Rice 2 Cups
Urad Dal 1 Cup
Oil and Salt As Required
Cooking Soda 1/4 Tsp

Preparation:

Soak raw rice, boiled rice and urad dal together in water. After 4 hours grind it with wet grinder till it comes into nice dough. Before removing it from grinder add salt and run it for a minute and take it in a vessel. Keep it aside for 12 hours. Before preparing dosas add cooking soda and mix it well.Then next day you can prepare thick dosas. Toast it both the sides by adding water.

Four In One Dosa

Ingredients:

Rice Flour 1 Cup
Wheat Flour 1 Cup
Rawa 1/2 Cup
Bengal Gram Flour(Besan Flour) 1 Cup
Fine cut Onions 1/2 Cup
Finely cut chillies 1 Tsp
Curry Leaves Few
Mustard
Sal and Oil As Required


Preparation:

Mix all the four flours and salt with water to rawa dosa consistency. Then add onions, chillies, curry leave. Add cracked mustard. Then prepare dosa like rawa dosa in circular manner.

Sago Dosa(Javarisi Dosai)

Ingredients:

Rice Flour 3 Cups
Sago 1 Cup
Sour Curd 3/4 Cup
Finely cut onions 1/2 Cup
Chopped green chillies 1/2 Tbl Spn
Salt As Required
Mustard

Preparation:

Soak the sago in sour curd. After two hours grind it in mixie by adding necessary water. Then mix it with rice flour and salt. Make it like a plain dosa dough consistency. Then add onions, chillies. Season it with mustard. Immediately you can prepare dosas. Make it like thick dosa(Utappam).

Curry Leaves Dosa

Ingredients:

Boiled Rice 1 Cup
Fresh Curry Leaves 1 Cup
Red Chillies 4
Jeera 1/2 tsp
Pepper 6 to 8

Preparation:

Soak the rice in water for 3 hours. Then grind it with mixie adding curry leaves, red chillies, jeera and pepper. Keep the dough for 6 hours. Then prepare dosas like rawa dosa in circular way. Close it with lid. After sometime remove the lid and turn the dosa, keep it for some time. Remove it.

Ragi Dosa

Ingredients:

Raw Rice 1 Cup
Ragi 1 Cup
Urad Dal 1/4 Cup

Preparation:

Soak all the three items separately in water and keep for 3 hours. With the help of wet grinder grind urad dal coarsely. And take it in a vessel. Then grind Ragi for ten minutes then add rice and grind. When the flour is like fine rawa remove it from grinder and mix it with urad dal dough and mix well. Keep it aside till the next day morning. Before preparing dosas add salt and mix well. In the centre you pour the dough and spread it like plain dosa and put oil. Then turn it and keep for sometime. Krispy dosa is ready

Rawa Dosa

Ingredients:

Rice Flour 1 Cup
Bombay Rawa 1/2 Cup
Maida 1/2 Cup
Salt As required
Pepper 1 tsp
Jeera (cumin seeds) 1 and 1/2 tsp
Finely chopped green chillies 1 tsp
Finely cut onions 3 Tbl Spn
Curry leaves Few
Oil As required
Mustard little

Preparation:

Mix rice flour, rawa, maida and salt with water. Keep it for half an hour. Add pepper, jeera, chopped chillies, curry leave. Season it with mustard. Make it into a thick liquid. In dosa pan put it in circular way. Add oil. After some time turn the dosa. We will get crispy rawa dosa. Prepare one by one.

Tomato Dosa (Thakkali Dosai)

Ingredients:

Raw Rice 1 Cup
Toor Dal 1/4 Cup
Riped tomatoes 2
Tamarind 1 inch soaked piece
Red chillies 4
Salt As required
Grated fresh coconut 1 Tbl Spn
Curry Leaves 1/2 Tbl Spn
Jeera 1/2 tsp
Finely chopped coriander leaves 1 Tbl Spn
Mustard 1/2 tsp
Oil As required

Preparation:

Soak raw rice and toor dal in water for 4 hours. Cut tomatoes into big pieces. In mixie put raw rice, toor dal, tomato pieces, tamrind, red chillies, jeera, salt, curry leaves. Then grind well and make it into fine dough. Season it with mustard. Add chopped coriander leaves and add water and made it to a thick liquid. In dosa pan, put it from corner and add oil. Then close it with lid. After sometime remove the lid and turn the dosa. So that you can make thin dosas.

Adai

Ingredients:

Raw Rice 3/4 Cup
Boiled Rice 3/4 Cup
Toor Dal 1 Cup
Red chillies 8
Cumin seeds(Jeera) 1 tsp
Salt As required
Asafoetida 2 Pinches
Finely cut spring onions 2 bunches

Preparation:

Soak in water, rawrice, boiled rice and toor dal for three hours.Then put in mixies add redchillies, salt, cumin seed and asafoetida and grind into a coarse dough with water. Don't add much water. Pour it in a vessel then add finely cut spring onions and mix well. You can prepare thick dosas in dosa pan. You can eat it with onion chutney and grated jaggery.

Pick & Move

Ingredients:

Apple 1
Seedless Black Grapes 200 gms
Salt 2 pinches
Dates Syrup 2 Tsp
Finely grated cashew 1 Tsp
Crushed Ice

Preparation:

Keep the grapes in water for 1/2 an hour. Wash the apple then remove the seeds and skin from it and cut it into small pieces. Put the grapes and apple pieces in juice extractor and extract the juice. Transfer it to a bowl. Add salt and dates syrup and mix well. Serve it in lengthy glasses. Garnish it with finely grated cashew and crushed ice.

Relax with Sappotta

Ingredients:

Sappotta 4 big size
Fresh Curd 1/2 Cup
Water 1/2 Cup
Honey 1 Tsp
Dates Syrup 1 Tsp
Salt 1 Pinch
Ice Cubes Few

Preparation:

Wash sappottas well in water and remove the skin and seeds. In mixie put sappottas, curd, water. Run the mixie. Then shift it to a vessel. Add honey, dates syrup and salt and mix it well. Serve it in glasses with ice cubes on top.

Double Fruit Punch

Ingredients:

Pomegranate 1 Big Size
Seedless Green Grapes 200 gms
Ginger small bits 1 Tea spn
Sugar 2 Tea Spns
Salt 2 Pinch

Preparation:

Wash the fruits. Cut the pomegranate into two pieces. Take the seeds separately and keep it in a vessel.

In a juice extractor put pomegranate seeds, washed seedless green grapes and ginger and extract the juice. Add salt and sugar to the juice and stir it well to get resolved. There is no need anything in top. As it is very tasty. You can drink it even without ice cubes.

Tomato Refresher

Tomatoes 1/4 Kg
Dates Syrup 1 Tea Spn
Honey 1 Tea Spn
Pepper Powder 1 Pinch
Salt 1 Pinch
Lemon Juice 1/2 Tea Spn

Preparation:

Take riped tomatoes. Wash it well and make it into big pieces. Put it in mixie. Strain it with big hole strainer. Pour it in a vessel. Add dates syrup, honey, salt and pepper powder and mix well. Finaly add lemon juice to reduce the sweetness. Serve it in seethrough glass.

Water Melon Juice

Ingredients:

Water Melon 1/2 Kg
Mint leaves few
Ginger 1/2 inch piece
Salt a pinch
Palm sugar 1 Tbl Spn

Preparation:

Remove the skin and seeds in water melon and make it into big pieces. Remove the skin in ginger and make it into small pieces. Put both in mixie and make it into juice with juice blender. Then shift it to a vessel. Add salt, chopped mint leave and palm sugar and mix them well. Serve it in a broad mouth glass with ice pieces.

Three in One (Healthy Juice)

Ingredients:

Tomatoes 200 gms
Cucumber 200 gms
Carrot 100 gms
Salt 1/4 Tea Spn
Coriander leaves few
Honey 1 and 1/2 Tea Spn

Preparation:

Wash all the vegetables and cut it into pieces. Put it in juice extractor and extract the juice. Add honey and salt. Mix well. Garnish with chopped coriander leaves. While serving it in glass add ice cubes.

Kanchi Idli

Ingredients:

Raw Rice 1 Cup
Purboiled Rice 1 Cup
Urad Dal 1 Cup
Oil 3 Tbl Spn
Powdered Salt 2 Tea Spn
Pepper 2 Tea Spn
Jeera 2 Tea Spn
Sour thick curd 1 Cup
Cooking soda 2 pinch

Preparation:

Soak in water both the rice together and urad dal separately for 2 hours. Then grind rice in mixie with water like big rawa. Grind uraddal finely in mixie. Add minimum water to grind. Dough must be thick. Keep it aside for 24 hours. Next day add sour curd salt, cooking soda and oil. Then fry jeera and pepper with oil and pour it in the dough. Add few curry leaves also. The dough should be thick than the ordinary idly dough. Then prepare idlies like ordinary idli. You can eat this with idly mirchi powder or garlick mirchi powder.

Idli

Ingredients:

Purboiled Rice 3 Cups
Urad Dal 1 Cup
Salt 3 Tea Spn

Preparation:

Soak rice for three hours and Urad dal for one hour in water. Then first grind urad dal with wet grinder adding water little by little(mostly it will take 30 minutes) and then keep it in a vessel. Then grind rice like fine rawa and add with urad dall dough and mix with salt. You have to keep it in a big vessel. The dough should come only for half level in that vessel. Keep it aside for 15 to 16 hours. Then next day in oil greased idly plates you can pour(in each cup you have to pour the dough only 3/4th of the size of the cup) and steam it in cooker for 10 to 15 minutes in medium flame. If you keep full flame the water will come into the idly plates and the idlis will become sticky. Then take the idly plates from the cooker wait for 1 or 2 minutes and remove it from plate. You take water in a cup, then dip the spoon in that water and take the idlies from the plate and you can keep it in hot box.

Pongal

Ingredients:

Raw Rice 1 Cup
Moong Dal 1/2 Cup
Ghee 1 Tbl Spn
Jeera 1 Tea Spn
Pepper 1 Tea Spn
Finely cut ginger pieces 1 Tea Spn
Cashewnut pieces 1/2 Tbl Spn
Curry leaves few
Water 5 Cups
Powdered Salt as required

How to Prepare:

1.Mix raw rice and moongdal add 5 cups of water and cook as how you used to cook your plain rice with cooker.
2.Fry with ghee jeera crushed pepper, ginger and cashewnut pieces.
3.Take the cooked stuff from cooker add this fried ingredients, curry leaves, salt as required and the remaining ghee and mix very gently. If it is very tight then add little warm water and mix. It is an healthy tiffen.