Tendli (Little Gourd) Masala Bath

Ingredients:

• Cooked rice - 1 bowl
• Little gourd (Tendli) - 1/2 kg (cut lengthwise) - Boil & keep
• Onion - 1 (cut thinly & lengthwise)
• Tomato - 2 (chopped)
• Salt - As required
• Turmeric - 1/2 tsp
• Red chilli powder - 1 tsp
• Goda masala - 1/2 tsp
• Oil + Ghee - 2 tbsp each
• Coriander leaves - little

For grinding masala:

• Onion - 1 (Chopped)
• Tomato - 1 (Chopped)
• Green chilli - 1 
• Goda masala 
• Coriander leaves - little
• Grated fresh coconut - 2 tbsp

Grind all together in a mixer to a smooth paste & keep aside.


Method:

• First take a deep bottom kadai & add oil.
• When the oil becomes hot, add onion, tomato & boiled tendli & mix well.
• Then add salt, turmeric, red chilli powder, little sugar & mix well.
• Then add 1 tbsp fresh cream & stir nicely.
• Finally add the cooked rice & mix well.
• Garnish with coriander leaves. 
• On the top, add fresh ghee & serve with raitha & waffer.

Thandai (Holi Festival Drink)

Ingredients:

• Badam - 1/4 cup
• Cashews - 1/4 cup
• Pista - 1/4 cup
• Black pepper - 1/4 tsp
• Fennel seeds - 1/4 tsp
• Melon seeds - 2 tbsp
• Sugar - 1 cup
• Kesar - A pinch
• Ice cubes - litlle
• Cold milk - 1/2 litre

For Garnishing:

• Grated cashews & badam - 2 tsp
• Dry rose petals - little

Method:

• Grind all the ingredients in a mixer to a smooth powder.
• Then take a glass, put ice cubes, 3 tbsp of thandai powder, pour cold milk & mix well.
• Garnish with grated nuts & dried rose petals.
• Your tasty thandai is ready.

Tomato Dosa

Ingredients:

• Tomatoes - 3 (chopped)
• Rava - 1/2 cup
• Rice atta - 1/2 cup
• Wheat flour - 1/4 cup
• Onion - 2 (finely chopped)
• Ginger - 1 small piece
• Dry red chilli - 3
• Crushed pepper - 1/2 tsp 
• Salt - As required 
• Water - 2 cups

Method:

• First grind tomato, red chilli in a mixer to a smooth paste.
• Pour it in a bowl.
• Then add rava, other flour's and wisk without any lumps.
• Then add onion, coriander leaves, cumin seeds, crushed pepper, salt & mix well.
• Then soak for 20 mins.
• Then add 1 cup of water & make the batter thin.
• Heat tawa & spread it like rawa dosa.
• Pour oil & simmer the gas for 3 mins.
• Then remove but do not flip.

Dal Pakwan [Sindhi dish]

Ingredients:

• Chana dal - 200 gms
• Green chili - 2 [ slit ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Finely chopped onion - 2 tsp
• Finely chopped tamatar - 2 or tamarind paste 1/4 tsp
• Finely chopped coriander leaves - little 
• Finely chopped green chili - 1/2 tsp
• Desi ghee  1tsp

For seasoning:

• Oil - 2 tsp
• Asafoetida - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Dry red chili - 2 [ broken ]
• Red chili powder - 1 tsp

Method:

• First soaked chana dal for 2 to 3 hours. 
• Then take a pressure pan and soak dal along with 2 slits of green chilli, salt, turmeric and 2 glasses of water. 
• Mix well, close the pressure pan and wait for 5 whistles to come.  
• Then open the cooker and mash the dal. 
• Take a pan & add oil. 
• When the oil becomes hot, add the seasoning, red chilli powder and add it to the cooked  dal. 
• Then garnish with chopped onion, green chilli, tomatoes and chopped coriander leaves.  
• Add a tsp of desi ghee on the top. 
• Serve with hot steamed rice and puri. 

Curd Dosa [ sweet & salty ]

ingredients :

• Raw rice - 1 1/2 cups
• Rice flakes [ poha ] - 3/4 cup
• Methi seeds - 1 tsp
• Whisked curd - 3/4 cup
• Fresh grated coconut - 1/2 cup

For sweet version :

• Jaggery -  2 tbsp
• Turmeric powder - 1/4 tsp
• Dosa batter - 1/2 cup

Method :

First wash rice, rice flakes, and methi seeds separately. Then take all three ingredients in a big bowl. Soak them together in whisked curd for about 4 hours. Don't use water, after four hours curd would  have been absorbed completely. Then add soaked ingredients and grated coconut in a mixer grinder and grind together fine batter. It should be normal dosa batter.  Then keep the batter  15 hours  for fermentation. Then devide the batter in to two bowls. Add jaggery and turmeric in one bowl and salt to other so that we can make two types. Keep tawa on the gas, spread little oil, and pour a ladle full of sweet dosa batter and donot spread. Cook it covered in medium flame once done remove from the tawa don't flip to cook other side. Same way make salt dosa also serve with butter and chutney.

Vendhya Dosa

Ingredients:

• Idli rice - 3 cups
• Urad dal - 2 tbsp
• Methi seeds - 3 tbsp
• Salt - As required

Method:

• Soak everything except salt for 3-4 hours.
• Grind in a grinder to a smooth paste adding required water.
• Finely add salt & mix well.
• Grind it before night.
• Next day morning mix well. If necessary, add little water.
• Heat dosa pan & grease it with little oil.
• Then spread dosa batter to a thick dosa & cover it with a plate in medium flame till it is cooked.
• No need to flip the same. Cook only on one side.
• The dosa will come very soft.
• Serve with melagai podi.

P.S : If your dosa appears to be hard, either it has not fermented properly or the water quantity is less. Hence take care of it.

Raw mango Rasam [ tangy, spicy & flavarful rasam ]

Ingredients :

• Moong dahl - 3 tbsp
• Raw mango - 1/2 [ peel and sliced ]
• Turmeric powder - 1/2 tsp
• Salt - as required
• Jaggery - 1/2 tsp
• Black pepper jeera powder - 1/2 tsp
• Tomato - 1 big [ chopped ]
• Curry leaves and coriander leaves -   little

For seasoning :

• Ghee - 2 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Green chili - 4 to 5 [ slit ]
• Ginger - small piece
• Dry red chili - 1 [ broken ]
• Curry leaves - little

Method :

First take moong dal and peel mango pieces in a vessel, add turmeric and boil in a cooker for 3 whistle. After the pressure goes open and mash and keep aside. Then take a deep bottom vessel, add ghee. When it's melt add  seasoning, wait for mustard seeds to spulter then add green chili, crushed ginger, dry red chili, and curry leaves. Then add chopped tomatoes and stir well and add 1/2 cup of water. When it's start boiling add mashed mango mixture along with salt, turmeric,  and little jaggery. Allow to boil for 5 minutes in medium flame. Add required water and garnish with coriander leaves. Finely add pepper jeera powder and remove from the gas. Your yummy rasam ready serve with hot steam rice and roasted papad.