Spice Gun Powder for idli and dosa [ dry roast ]

Ingredients :

• Dry red chilli - 9 to 10
• Channa dhal - 2 hand ful
• Urad dahl - 2 handful
• Black pepper - 5 to 6 [  melagu ]
• White seasame seeds - 1/2 tsp
• Curry leaves - little
• Daliya [ pottu kadalai ] - 2 tbsp
• Desicatted coconut powder - 2 tbsp
• Raw rice - 1 tbsp
• Hing [ asafoetida ] - 1/2 tsp
• Salt - as required

Method :

Dry roast all ingredients in low flame till it change into golden in colour. Then grind it in a mixer to a smooth powder. Your spice gun powder is ready.  Store it in a container and keep it in  the fridge you can use it for 15 days.

Hydrabad street spice powder Dosa

Ingredients :

• Dosa batter - 1 bowl
• Onion chopped - 1 [ finely ]
• Tomato chopped - 1 [ finely ]
• Amul butter - 2 tbsp
• Gun powder - 2 tbsp
• Thin upma - 2 tbsp [ make normal upma add more water 1isto 3 ]
• Corinder leaves - little
• Green chili - 1 finely chopped 

Method :

Heat tawa, put the dosa batter and spread it evenly  thin and put the butter on the top and add thin upma on it.   Then add gun powder and mix well, spread it  all over dosa and seprikle finely  chopped onion, tomato and coriander leaves. Close with the lid and wait fot 2 minutes till the dosa becomes crisp and transfer it into a plate. Serve with coconut chutney.

Cooker Chutney

Ingredients:

• Onion - 2 (chopped)
• Tomato - 2 (chopped)
• Green chilli - 2 or Capsicum - 1
• Brinjal - 1 (chopped)
• Coriander leaves - little
• Curry leaves - little
• Tamarind - 1/4 tsp
• Jaggery - 1 tbsp
• Salt - As required
• Red chilli powder - 1 tsp

Method:

• Take one small cooker, add all the ingredients & close the cooker.
• Wait for 2 whistles to come.
• Then add it to the mixer & grind smoothly.
• Then take a kadai, add tsp of seasame oil.
• When it becomes hot, add tsp of mustard seeds & a pinch of asafoetida.
• Then add the ground chutney & stir nicely till the water becomes dry & the chutney becomes thick.
• Once this is done, remove from the gas.
• Have it with rice, idli & dosa. 

You can keep this in the fridge for 3-4 days. 

Banana Vermicelli Custard

Ingredients:

• Ghee - 2 tbsp
• Cashew, Resins (Kismis), Pista & Badam - 1/4 cup (broken)
• Vermicelli - 1/3 cup
• Milk - 1/2 litre
• Milk maid - 1/4 cup
• Custard powder - 1 tbsp (Mix with milk)
• Cardamom powder - 1/4 tsp
• Banana ripe (chopped) - 1/4 cup

Method:

• Take one kadai & add ghee.
• When it becomes hot, add nuts & fry.
• When it changes into golden colour, add vermicelli & fry till it changes into golden brown colour.
• Then add milk & stir.
• When it starts boiling, add milk maid & mix well.
• Allow it to boil for 5 mins.
• Then add custard powder, cardamom powder( which mix in the cold milk  without lumps. )
• Allow to boil for 10 mins.
• When it becomes thick, remove from the gas.
• When it becomes completely cool, keep it in the fridge for an hour.
• Before serving, add chopped bananas.

P.S: If you need more sweet, add little sugar when its boiling.