Paani Puri - Paani and Chutney

Ingredients:

Tamarind - size of a small lemon
Panipuri Masala - 2 tsp
Meethi Chutney - 3 spoons
Green Chutney - 3 tsp
Juice of one lemon (optional)
Salt to taste

Meethi chutney (sweet chutney):

Dates(pitted) - 1/2 cup
Raisins - 1/2 cup
Cumin seeds - 1 tsp
Tamarind - half the size of small lemon
Red chili - 2 to 3
Jaggery - size of a small lemon
Salt to taste

Procedure:

• Blend all the ingredients to a smooth paste with little water.

Green chutney:

Cilantro 1 cup
Mint. 1 & 1/2 cup
Cumin seeds. 2 tsp
Green chilies 3 to 4
Juice of one lemon
Salt to taste

Procedure:

• Blend all the ingredients to a smooth paste with little water.

Paani:

• Soak tamarind in hot water for a while.
• Add 3 cups of water and extract the juice. Strain the juice in a bowl.
• Add all the remaining ingredients. Mix well.

Click here for the recipe to make the puris.

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Raajma Curry (Kidney Beans Curry)

Ingredients:

Kidney beans (soaked overnight) - 1 cup
Tomatoes - 2 medium
Onion or Cabbage (finely chopped) - 1 cup
Green chilies - 2
Ginger - 2" piece
Curry leaves - 5 to 6
Cilantro (finely chopped) - 1 cup
Cloves - 2 or 3
Cinnamon - 1'' piece
Cumin seeds (Zeera) - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp

Preparation:

• Add 1 Tbsp of olive oil in a pressure cooker on medium heat.
• When the oil is hot add mustard seeds.
• Once mustard sputters, add cumin seeds, cardamom, cinnamon, curry leaves, green chilies (cut lengthwise), and onion (or cabbage).
• When the onion turns transparent add the soaked kidney beans, cut tomato pieces, grated ginger, turmeric, salt to taste and 3 cups hot water.
• Cover the lid and when vapor starts coming through the vent put weight.
• Cook till it whistles and then turn off the heat. Let it cool down for 10 minutes.
• Once the pressure is released open the cover of pressure cooker and add cilantro and mix well.

Rajma is ready to be served. Goes well with rotis and parathas.

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Plantain Kofta (Aratikaya Kofta)

Ingredients:

Plantain - 2
Tomatoes 2 Big
Carrot - 1
Cilantro (finely chopped) - 1 cup
Ginger (grated). 2 tsp
Red chilies (dry) - 3
Green chilies - 3
Almonds - 1/4 cup
Coconut (grated) - 1/4 cup
Cashew nuts - 1/4 cup
Peanuts - 1/4 cup
Cumin seeds (Zeera) - 2 tsp
Besan - 1 tbsp
Cloves - 8
Cinnamon stick - 1''
Cardamom - 3

Procedure:

• Peel the plantains and boil them in water with little salt and turmeric till they are tender. Drain the water, mash and make into balls.

• Put oil in a deep bottomed pan on medium heat for deep frying. When the oil is hot deep fry the plantain balls till they turn golden brown. Keep them aside.
  

• In the blender grind together tomatoes, carrot, ginger, red chilies, almonds, coconut, cashew nuts, peanuts, cumin seeds and 1/2 cup cilantro with a cup of water.Keep it aside.
• Add 2 Tbsp oil in a deep bottomed pan on medium heat. When the oil is hot add cloves, cardamom and cinnamon.
• Next add green chilies (slit them length wise) and the ground paste. Add salt to taste and let it cook for 5 minutes.
• Next add 2 cups of hot water and let it cook for another 10 to 12 minutes.
• Next add the deep fried plantain balls to this gravy and cook for another 2 to 5 minutes. Garnish with 1/2 cup finely chopped cilantro.

It is ready to be served. Goes well with rotis, puris and steamed rice.

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Tomato Korasu ( Tomato Curry )

Ingredients:

Tomatoes - 3 medium size
Cilantro (chopped) - 1 cup
Onion (chopped)- 1 cup
Red chilies - 1
Curry leaves - 6 to 8
Ginger - 2'' piece
Turmeric - a pinch
Mustard seeds - 1/2 tsp
Urad dal 1 tsp
Cumin seeds - 1/2 tsp
Salt to taste

Procedure:

• Add 1 tsp oil to a pan on medium heat. When oil is hot add mustard seeds.
• Once the mustard seeds start to sputter, add cumin seeds, urad dal, red chili (cut into pieces), curry leaves and grated ginger.
• Next add chopped onion. When the onion is translucent (about 3 minutes) add tomatoes cut into small pieces, turmeric powder and salt.
• Cover and let it cook for 10 to 12 minutes stirring occasionally.
• Garnish with chopped cilantro.

Korasu is ready to be served. Goes well with Pongal or steamed rice.

Tip: You can substitute chopped onion with chopped cabbage.

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Pongal

Ingredients:

Rice - 1 cup
Moong Dal (Pesara Pappu) - 1/2 cup
Ginger(grated) - 2" piece
Cumin seeds (Zeera) - 2 tsp
Peppercorn - 2 tsp
Bay Leaves - 2
Turmeric - 1/2 tsp
Clarified Butter (Ghee) - 3 Tbsp
Cashew nuts - 6 to 8
Water - 4 cups

Procedure:

• Add ghee to a pressure cooker on medium heat.
• When the ghee has melted, add cashew nuts, bay leaves, peppercorn and cumin.
• When they turn light brown add washed moong dal and fry for a few minutes.
• Next add washed rice, turmeric, grated ginger, salt and water. Mix well and cover the pressure cooker lid.
• Pressure cook the rice and dal mixture. On the first whistle turn off the heat.
• Once the pressure has released open the lid of the pressure cooker and add a spoonful of ghee.

It's ready to be served. It goes well with tomato korasu.

Note: In India we use pressure cooker. Instead you could use thick bottomed stainless steel vessel with tight lid.

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Pooris

Ingredients:

Whole Wheat flour - 2 cups
Butter or oil - 2 Tbsp
Oil to deep fry.

Procedure:

• In a mixing bowl add wheat flour, melted butter (or 2 Tbsp hot oil) and a pinch of salt. Mix well.
• Now knead it into a dough by adding water little at a time.
• Make a stiff dough and cover it with a wet cloth. Leave it aside for half an hour.
• After half hour make 1" diameter balls with the dough.
  
  

Roll each ball into a 4" diameter circle. You could use puri presser or a tortilla maker.

• When they are ready deep fry them on medium heat until they fluff up and turn golden brown on both sides.
• Place them on a paper towel to remove excess oil. Serve them hot.

Goes well with potato curry or any gravy curry of your choice.

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Masala Vada

Ingredients:

Chana dal - 1 cup
Moong dal - 1cup
Urad dal - 1/2cup
Rice - 1/2 cup
Ginger - 2" piece
Red chilies - 1 or 2
Green chilies - 5 to 6
Onion (finely chopped) - 2 cups
Cilantro (finely chopped) - 2cups
Cumin seeds - 2 tsp

Procedure:

• Soak all the dals together in water for 5 to 6 hours. In a separate bowl soak rice for 5 to 6 hours.
• Take a couple of handfuls of soaked dal and leave aside on a paper towel.
• Next blend all the soaked dals, rice, chilies, ginger and cumin seeds to a thick batter.
• To this add onion pieces, cilantro and the soaked dal which was kept aside and salt to taste. Mix well and make lemon sized balls.
• In a deep bottomed pan add oil on medium heat for deep frying.
• When the oil is hot, flatten each lemon size balls to 2" diameter on a plastic sheet and deep fry until it turns golden brown on both sides.

These are crispy and crunchy appetizers that go great with tea.

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Plaintain Tomato Curry (Aratikaya Tomato Koora)

Ingredients:

Raw plantains - 3
Tomatoes - 3
Onion - 1
Ginger - 1'' piece
Curry leaves - 6 to 8
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad Dal - 1 tsp
Turmeric powder - 1/2 tsp
Chili powder - 1/2 tsp

Procedure:

• Peel the plantains and cut them into 1/2" pieces.
• Put 2 teaspoons oil in a pan on medium heat. When oil is hot add mustard seeds.
• Once the mustard seeds sputter, add urad dal, cumin seeds, curry leaves and cut onion. Mix well.
• When onion turns transparent add turmeric, chili powder and grated ginger. Mix well and cook for a minute.
• Now add cut plantain pieces and salt to taste. Cover and cook for 5 minutes.
• Next add cut tomatoes and mix well. Cover and cook for 5 more minutes.
• Add a 1/2 cup of water and mix well and cook for couple more minutes.
• Garnish with cut cilantro. Goes well with steamed rice.
  
  

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Paani Puri

Ingredients:

Cream of wheat (sooji) - 1 cup
Maida - 2 tsp

Procedure:

• In a bowl mix sooji and maida. Add water little bit at a time to make a dough (mix delicately. The consistency should be similar to poori dough.)
• Make the dough into 1/2" balls.
• Using a poori presser or tortilla maker press these balls into 2" circles.
• Add oil to a deep bottomed pan on medium heat for deep frying.
• When the oil is hot deep fry the flattened pooris (5 to 6 at a time) until they turn golden brown on both sides.
• Drain them on paper towel to remove excess oil.

Paani puris are ready to be used. Serve them with the paani (spiced water) and the chutneys.


Source: This recipe is from my good friend Pramila.

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Paani Puri - Paani and Chutney

Ingredients:

Tamarind - size of a small lemon
Panipuri Masala - 2 tsp
Meethi Chutney - 3 spoons
Green Chutney - 3 tsp
Juice of one lemon (optional)
Salt to taste

Meethi chutney (sweet chutney):

Dates(pitted) - 1/2 cup
Raisins - 1/2 cup
Cumin seeds - 1 tsp
Tamarind - half the size of small lemon
Red chili - 2 to 3
Jaggery - size of a small lemon
Salt to taste

Procedure:

• Blend all the ingredients to a smooth paste with little water.

Green chutney:

Cilantro 1 cup
Mint. 1 & 1/2 cup
Cumin seeds. 2 tsp
Green chilies 3 to 4
Juice of one lemon
Salt to taste

Procedure:

• Blend all the ingredients to a smooth paste with little water.

Paani:

• Soak tamarind in hot water for a while.
• Add 3 cups of water and extract the juice. Strain the juice in a bowl.
• Add all the remaining ingredients. Mix well.

Click here for the recipe to make the puris.

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Dates Roll

Ingredients:

Pitted dates - 2 cups
Almonds - 1 cup
Sesame seeds - 2 Tbsp
Poppy seeds - 2 Tbsp
Butter - 1 Tbsp
Milk - 1 Tbsp

Procedure:

• Cut dates into small pieces and coarsely grind almonds and keep them aside.
• Put butter in a thick bottom pan on medium heat.
• When the butter melts add cut dates and milk. Stir occasionally till it becomes soft enough to make a dough.
• Remove from heat make it into a smooth dough.
• Grease a cookie sheet with butter. Spread the dates dough it on a greased sheet to 2 mm thick.
• Spread almond powder on it and roll it into 1 and 1/2 inch diameter log.
• Keep it in the refrigerator for one hour.
• Remove from refrigerator and cut into 1 cm thick rings.
• Sprinkle sesame seeds and poppy seeds on it and serve.

It is a great sugar free desert.

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Upma

Ingredients:

Cream of wheat (sooji) - 1 cup
Milk - 1 cup
Mustard seeds - 1/2 tsp
Cumin seeds (Zeera) - 1/2 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Cashew nuts - 6 to 8
Cabbage - small piece
Green chilies (or red chilies) - 1 or 2
Ginger - 1" piece
Curry leaves - 5 to 6
Chopped cilantro - 1/2 cup
Ghee (clarified butter) - 3 Tbsp

Procedure:

• In a thick bottom pan fry sooji till it turns golden brown. Keep it aside.
• In a pan put ghee (could use oil in place of ghee) on medium heat. When its hot add mustard.
• When the mustard splits add cashew nuts, chana dal, urad dal, zeera, green chilis cut into small pieces, cabbage pieces (could use onion in place of cabbage), grated ginger and curry leaves.
• When the urad dal turns light golden brown add 1and a half cup hot water and 1 cup hot milk. When it comes to a boil add salt to taste.
• Next add fried sooji slowly to boiling water while constantly stirring. Mix well and cover.
• Simmer on low to medium heat and let it cook for 5 minutes. Once all the water evaporates it is done. Season with chopped cilantro.

Mix thoroughly and serve with the chutney of your choice.

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Dahi Vada (Perugu Garelu)

Ingredients:

Urad Dal - 1 cup
Yogurt - 4 cups
Mustard seeds - 1/2 tsp
Cumin seeds (Zeera) - 1/2 tsp
Red Chilies - 2
Curry leaves - 8 to 10

Procedure:

• Soak urad dal for 6 hours in water. Grind to a smooth thick paste with very little water. Set it in refrigerator for half an hour.
• Blend yogurt using a hand blender for couple of minutes. Add salt to taste. In a small pan add 2 tsp oil on medium heat. To the hot oil add mustard.
• Once mustard sputters add 1 tsp urad dal, cumin, red chilies and curry leaves. When it turns golden brown add it to yogurt and mix well. Set it aside.
• Take oil in a deep bottomed pan on medium heat for deep frying. Add salt to the urad dal batter and mix well. Make into lemon size balls.
• On wet hand place urad dal batter ball and shape it like a donut. Place it into the hot oil and deep fry it until both sides turn golden brown.
• Take it out and dip it in a bowl of water and right away put it in seasoned yogurt. Let the Vada soak in yogurt for at least half hour.

It is ready to be served.

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Sambaar Powder

Ingredients:

Chana dal (bengal gram) - 2 cups
Urad dal (black gram) - 1 cup
Tuvar dal - 1 cup
Black pepper - 1/2 cup
Red chili (1"pieces) - 4 cups
Coriander seeds (Dhaniya) - 4 cups
Cumin seeds (Zeera) - 1 cup
Mustard seeds - 1/2 cup
Fenugreek seeds (Methi) - 1/2 cup
Curry leaves - 1 cup
Cinnamon stick - 8'' piece
Cloves (Lavang) - 16
Cardamom - 4
Asafotida (hing) - 1 tsp
Turmeric powder (Pasupu) - 4 tsp

Procedure:

• Add 1 Tbsp oil to a thick bottomed pan on low heat.
• Roast each ingredient separately and set them aside.
• Ground all the roasted ingredients into a smooth powder.

Store it in a dry glass container. Can be stored up to 1 year in refrigerator.

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Sambaar

Ingredients:

Tuvar dal - 2 cups
Drumsticks (cut into2''pieces) 2
Indian eggplant - 3
Tomatoes - 4
Squash (cut into 1'' cubes) - 1 cup
White pumpkin (cut into 1'' cubes) 1 cup
Fresh grated coconut - 1/2cup
Cilantro (chopped) - 1 cup
Tamarind - 1 small lemon size
Sambar powder - 2 Tbsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Red chilies - 2
Curry leaves - 6 to 8
Hing powder (optional) - a pinch

Procedure:

• Pressure cook dal in 5 cups of water. Set it aside.
• Cut all the vegetables into 1" pieces. Set them aside.
• Grind together tamarind, coconut, tomatoes with 2 cups water. Set it aside.
• Add 2 cups of water to a deep bottomed pan and bring it to a boil. To this add the cut vegetables and boil for 3 to 5 minutes.
• Next add the ground paste, cooked dal, cilantro, turmeric, salt to taste and mix well.
• Next add sambar powder mixed in 2 cups of hot water to this. Let it boil on high for 5 minutes. Set it aside.
• In a small pan add 2 Tbsp ghee (clarified butter) on medium heat. To this add mustard seeds.
• Once the mustard sputters add urad dal, cumin seeds, cut red chilies, curry leaves and a pinch of hing powder if desired.
• When the urad dal turns slightly brown add this to sambaar.

Serve it hot with idli, vada or steamed rice.

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Ginger Chutney (Allam Pacchadi)

Ingredients:

Ginger (grated) - 2 cups
Jaggery (grated) - 1 cup
Curry leaves - 1 cup
Cumin seeds - 1/2 cup
Tamarind - 1 lemon sized ball
Red chilies - 4 to 5
Mustard seeds - 2 tsp
Methi (Fenugreek seeds) - 2 tsp
Urad dal - 1 tsp
Sesame oil - 1 cup

Procedure:

• In a pan add 1/2 cup of oil on medium heat. To this add 1tsp mustard seeds, methi seeds, 4 red chilies and curry leaves (save 4 or 5 leaves for seasoning) and roast for just couple of minutes.
• In a blender grind together ginger, jaggery, tamarind (soaked in a cup of warm water), salt to taste and the above roasted ingredients with 1/4 cup sesame oil. Make it into a smooth paste. Set it aside.
• In a pan add 1/4 cup sesame oil on medium heat. When oil is hot add 1 tsp of mustard seeds and wait until they sputter. Next add urad dal, 1 red chili and curry leaves. When they turn golden brown add this to the ground ginger paste and mix well.

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Gobi Manchoori (Cauliflower Manchoori)

Ingredients:

Cauliflower - 1 medium
Rice flour - 2 Tbsp
Cilantro (finely chopped) - 1 cup
Ginger - 1'' pieces
Cumin powder - 1/2 tsp
Red chili powder - 1 tsp
Olive oil - 1/4 cup

Preparation:

• Cut cauliflowers into medium sized florets. Put these pieces in boiling water with a spoonful of salt. Boil for three minutes.
• Drain the cauliflower pieces and put them in a bowl. Add olive oil, chili powder, cumin powder, grated ginger, rice flour and cilantro. Mix thoroughly.
• Preheat the oven to 400 degrees Fahrenheit. Place the cauliflower pieces on a cookie sheet lined with aluminium foil. Bake for 30 minutes. Let it cool for 5 minutes before serving.

It is a great appetizer.

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Eggplant Fry (Menthi Vankai Vepudu)

Ingredients:

Long egg plant - 5
Chana dal - 2 Tbsp
Urad dal - 2 Tbsp
Red chilies - 2 or 3
Methi (Fenugreek) - 2 tsp
Coriander Powder - 1/2 tsp
Turmeric powder - 1/2 tsp

Procedure:

• In a pan add 1 tsp oil on low heat. Roast chanadal, urad dal, fenugreek seeds and red chilies.
• Once roasted grind them into a smooth powder with coriander powder. Set it aside.
• In a pan heat 1 Tbsp oil on medium heat. Add eggplant (cut into big chunks), turmeric and salt to taste. Mix well and cover and cook for 5 minutes.
• When the eggplant turns golden brown turn them over to the other side. Cover and cook for 3 more minutes.
• Sprinkle the dry roasted powder. Mix gently and let it cook for 2 more minutes. It is ready to be served.

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Aloo Paratha (Stuffed Potato Paratha)

Ingredients:

Whole Wheat flour - 4 cups.
Olive oil - 4 Tbsp
Potatoes (boiled&mashed) 4 large
Green peas - 1 cup
Onion (chopped) 1 cup
Green chili - 1
Ginger - 1'' piece
Cilantro (finely chopped) - 1 cup
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Ghee or butter - 1 Tbsp

Procedure:

• In a bowl mix together wheat flour, hot ghee and a pinch of salt. To this add water and make the dough (which is easy to roll on a board with rolling pin). Keep it in the refrigerator for at least half an hour. Take the dough and make them into lemon sized balls.
  
  
• Next we will make potato for stuffing the paratha. Peel and cut the potatoes and boil them in water for 10 minutes. Keep them aside.
• Put 1 tablespoon oil in a pan on medium heat. When the oil is hot add cumin seeds, onion pieces and cut green chili pieces.
• When onion turns light brown add peas, cook for 3 to 4 minutes. Next add mashed potatoes, grated ginger, turmeric powder and salt to taste. Mix well and cook for 5 to 7 minutes. Add cilantro and mix well.
• The stuffing is ready. Make the stuffing into lemon sized balls.
  
  
  
• Dust the rolling board with flour and place a ball of dough in the center. Roll it into a 5" diameter circle.
  
  
• Place potato ball in the center and cover it with the same flattened dough. Dust again with the flour and roll into a 6" to 7" diameter circle dusting it with flour whenever its sticking to the board.
  
  
• Next place a tava on medium heat and brush it with oil. Place the rolled paratha carefully.
  
  
• When it turns golden brown turn it over to the other side and let it cook to the same golden brown color. Brush it with oil on both sides.

Serve it hot with chutney or yogurt.

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Raw Mango Pickle (Mamidikaya Pacchadi)

Ingredients:

Raw mango - 1
chili powder - 1 tsp
Mustard - 1 tsp
Fenugreek (mentulu) - 1 tsp
Urad dal - 1/2 tsp
Turmeric - 1/2 tsp
Red chilies - 1
Curry leaves - a few

Procedure:

• Cut mango into small pieces. Set them aside.
• Roast fenugreek and mustard seeds. Save half of it for seasoning and grind the other half into dry powder.
• Add 1 tablespoon oil to a pan on medium heat. When it is hot add roasted mustard, fenugreek, urad dal, red chili and curry leaves.
• When the urad dal turns light brown (may take a minute or two) add turmeric powder and salt to taste and turn off the heat. Next add roasted mustard, fenugreek and cut mango pieces and mix well.
  
  
  It is ready to be served. This pickle goes very well with yogurt rice. Could be stored in the refrigirator for 5 to 7 days.

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Sooji Halwa

Ingredients:

Sooji (cream of wheat) - 1 cup
Milk - 1 and 1/2 cups
Water - 1 and 1/2 cups
Sugar - 1/2 cup
Ghee (clarified butter) - 1/2 cup
Cashew nuts - 8 to 10
Raisins - 15
Cardamom - 1

Procedure:

• Peel the cardamom and grind the seeds into a smooth powder. Keep it aside.
• Put ghee (you could substitute ghee with butter) in a pan on medium heat. When it melts add cashew nuts and raisins.
• Cook for 2 minutes until raisins plump up into round shape.
• Add sooji and fry till it turns to golden brown. Turn off the heat and set it aside.
• In a separate pan add water and milk and bring it to a boil.
• Into the boiling liquid start adding sooji gradually as you keep stirring. Once all the sooji is added cover and cook for 2 to 3 minutes.
• Next add sugar and cardamom powder and mix well. Cover and cook for 3 more minutes
• It is ready to be served. Could be rolled into balls
  
  

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Cracked Wheat Pulav (Goduma Nooka Pulav)

Ingredients:

Cracked wheat - 1 cup
Mixed vegetables - 2 cup
Cumin seeds - 1 tsp
Cloves - 3
Cardamom - 2
Whole black pepper - 1 tsp
Curry leaves - 6 to 8
Cashew nuts - 10
Ghee (clarified butter) - 2 tsp

Procedure:

• In a pan add 2 tsp of ghee on medium heat. When it is warm add cracked wheat and fry for 3 minutes. Set it aside.
• In another pan add 2 Tbsp of oil on medium heat. When the oil is warm add cloves, cardamom, cumin seeds, black pepper, curry leaves and cashew nuts. Mix and cook for a minute.
• Next add mixed vegetables of your choice and salt to taste. Cover and cook for 5 minutes.
• Add fried cracked wheat and 2 cups of hot water. Cover and simmer for 5 to 8 minutes until all the water is absorbed.
  
  

Serve it hot with any chutney.

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Pressed Rice Pilaf( Atukulu Pulav)

Ingredients:

Pressed Rice - 2 cups
Black chana (Kala chana) - 1cup
Moong dal (whole) - 1 cup
Peanuts - 1 cup
Pamogrenate seeds - 1/2 cup
Cilantro(finely chopped) - 1 cup
Onion - 1
chili - 3
Curry leaves - 6 to 8
Mustard seeds - 1/2 tsp
Cumin seeds (Zeera) - 1 tsp
Ginger - 1'' piece
Turmeric - 1/2 tsp

Procedure:

• Soak peanuts, moong and kala chana in water overnight. Let them sprout. Keep them aside.
• In a bowl wash and keep aside the pressed rice.
• Put 2 tablespoons of oil in a pan on medium heat. When the oil is hot add mustard.
• Wait for the mustard to sputter. Then add cumin seeds, cut chilies, curry leaves and onion cut into small pieces.
• When the onion turns transparent add turmeric powder, grated ginger, sprouted peanuts, sprouted green gram, sprouted chana and salt to taste. Mix well.
• Then add pressed rice. Mix well and cover and cook for 8 to 10 minutes.
• Add pomegranate seeds, chopped cilantro, mix well and serve.

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Drumstick Curry (Mulankada Koora)

Ingredients:

Drumsticks - 4
Tomatoes - 4 large
Ginger - 1 inch
Mustard - 1/4 tsp
Chana dal - 1 tsp
Cumin seed - 1/2 tsp
Curry leaves 8 to 10
Onion (cut into small pieces) - 1
chili powder - 1 tsp

Procedure:

• Peel the drumsticks and cut them into 2" pieces as shown. Set them aside.
• In a pan add 1 tablespoon oil on medium heat. When the oil is hot add mustard. When it sputters add cumin seeds, chana dal, curry leaves and cut onions. Fry the onion for 5 minutes.
• To this add a pinch of turmeric, chili powder and mix well for a minute.
• Next add cut drumsticks, grated ginger and salt to taste. Mix well. Cover and cook for 10 minutes.
• Next add cut tomatoes and mix well. Cover and cook for 10 more minutes.
• Garnish with cut cilantro. It is ready to be served. Goes well with rice.
  

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Dosa

Ingredients:

Urad dal - 1 cup
Rice - 1 cup
Idli ravva (cream of rice) - 2 cups

Procedure:

• Soak urad dal and rice in one dish and idli ravva in a seperate dish for 8 hours.
• Once soaked grind the three ingredients with little water into a smooth batter. Add 1 teaspoon of salt to the batter.
• Transfer into a container and cover it with an air tight lid and leave it in a warm place (like an oven) over night for fermenting. Once the batter ferments it is ready for making dosas.
• Place a tava on medium heat and apply oil evenly on the tava.
• Pour 2 to 3 tablespoons of batter on the tava and spread it into a circle (like a crepe). Pour 2 tsps of oil all around the dosa. Cover and cook for 3 to 4 minutes. If you want dosa to be crispy, turn it over and cook for 2 more minutes without cover.
• You could stuff potato curry as shown and serve it with chutney.

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