Lapsi [ wheat rava ] Adai

Ingredients :

• Lapsi [ big wheat rava ] - 1 glass
• Bengal gram [ kadalai parupu ] - 1/4 cup
• Urad dal - 1/4 cup
• Tur dal - 1/4 cup
• Cumin seeds - 1/2 tsp
• Dry red chilies - 4
• Green chiles - 4 to 5
• Ginger - small pieces
• Asafoetida - 1/4 tsp
• Salt - as required
• Curry leaves - little
• Onion - 2 [ peel and finely chopped ]
• Carrot - 1 big [ peel and grated ]
• Oil and ghee mix together - as required

Method :

First soak wheat rava for 6 hours in enough water, soak all dals together for 4 hours seprately. Then grind the dal together along with chilies, cumin seeds, asafoetida, ginger, salt.  Finely add  rava  and grind for few seconds.  Mix all together nicely to adai batter consistency.  The batter should not  be too thick or too thin. Add water accordingly. No fermentation required. Now add chopped vegetables, curry leaves and mix well. Heat a tawa and pour a ladle of batter in the center of tawa and spread it thin as much you can. Pour oil ghee mixture in and out. Wait for few seconds when it's change light brown and roasted remove from the tawa. Serve  hot  with  melagapodi, sambhar, and jaggery.

Allu methi bhindi fry [ sukka subji ]

Ingredients :

• Bhindi - 1/4 k.g. [ 1/2 inch piece ]
• Alu [ potato ] - 2 [ peel and cut into 1/2 inch ]
• Methi leaves  - 2 tbsp [ wash, dried  and chopped 
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tsp
• Asafoetida - 1/4 tsp
• Oil - 2 tsp
• Sugar - 1/4 tsp
• Cumin seeds - 1 tsp

Method :

First take a bowl, add potato, bhindi, and methi. Keep this bowl in a oven for 2 minutes, this help us to use  less oil for the subji.  After 2 minutes remove from the oven. Then take a kadai,  add 2 tsp of oil. Wait for a second, when the oil becomes hot, add cumin seeds. When its pop, add all dry masalas in the oil and mix well, then add subji to that. Stir well and close with a lid. Keep the flame low and  cook for 10 minutes . The subji will turn crisp and nice aroma will come. Remove from the gas. Your tasty sukka dry subji is ready. Serve with roti and rice as a side dish.  

Masala Pav (Mumbai Style)

Ingredients:

• Onion - 2 (finely chopped)
• Capsicum - 1 big (finely chopped)
• Tomatoes - 2 to 3 (finely chopped)
• Salt - as required
• Red chilli powder - 1 tsp
• Pav Bhaji Masala - 1/2 tsp
• Amul butter - 2 tbsp
• Garlic Paste - 1/2 tsp

Method:

Take a tawa. When it becomes hot, add butter. When it melts, add onion & garlic paste. Fry till it changes into light pink in colour. Then add capsicum, mix well & stir for 2 minutes. Then add tomatoes along with salt, red chilli powder, pav bhaji masala, water & mix well. Mash with masher. Add coriander leaves & make thick sabhji. Meantime, toast pav with butter & put the bhaji inside & outside the pav. (As shown in the images above). Sprinkle with chopped coriander leaves & serve hot. 

Moong Dal Cakli Recipe

Ingredients :

• Rice flour - 2 cups
• Moong dal paste  1/2 cup
• Salt - as required
• Oil - 2 tsp
• Cumin seeds or ajwain seeds - 1/2 tsp [ optional ]
• Red chili powder - 1 tsp
• Asafoetida - 1/4 tsp
• Water - as required
• Turmeric powder - 1/2 tsp
• Oil - enough for frying

Method :

Boil the moong dal with enough water to a paste consistency. Then take a big bowl add rice flour, moong dal  paste, turmeric, salt, chili powder  and mix gently.  Meantime heat oil in the kadai, take 2 tsp of sizzling hot oil and add it to the rice flour  mix. Add water as needed to make a stiff  dough, kneed throughly with hand  [ not in food processor ] Take a lemon size dough and place it in a chakli mould.  Heat oil for frying. Test the oil by dropping small piece of dough and wait for a second , if it does not rise to the top, then the oil needs to be more  heated. Then gently make caklli with caklli mould and deep fry till it changes in  to golden brown. Cool the caklli completely before storing in a air- tight container.

Masala Rice

Ingredients:

• Basmati rice - 1 glass (soaked in water for 20 mins)
• Mix vegetables - 1 cup
• Onion - 3 [cut length wise & fry in a oil (See image above)]
• Tomatoes - 2 big (chopped)
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 1/2 tsp
• Garam masala powder - 1/4 tsp
• Cashewnuts - 6-8
• Saunf powder - 1/2 tsp
• Oil - 2 tbsp
• Ghee - 1 tbsp
• Coriander leaves - for garnishing

For grinding masala:

1 Onion, small piece ginger, garlic, tomato.
Fry them in a little oil & grind them into a small paste.


Method:

Take a cooker, add ghee & oil. When it becomes hot, add cashewnuts, stir till it changes to light brown colour. Then add vegetables along with tomatoes. Mix well. Then add all dry masalas. Fry till the tomatoes becomes mushy. Then add that ground masalas and fried onions. Mix well. Then add the soaked rice. Add water till all the ingredients gets covered. Close the cooker & allow for 3 whistles to come. After the pressure leaves, open the cooker, garnish with coriander leaves. Serve with raitha & papad / waffers.

Instant Dosa

Ingredients :

• Cooked rice  1 bowl
• [ you can use morning cooked remaining rice ]
• Curd - 3 to 4 tbsp
• Besan [ kadalai mavu ] - 3 tbsp
• Finely chopped onion - 2 
• Maida - 2 tbsp
• Salt - as required
•  Green chilli = 1 finey chopped
• Ginger = small piece [ finely chopped ]
• Oil + ghee - as required for roasting

Method :

Take a mixer or grinder and grind  cooked rice, green chilli, giner salt, curd, besan, maida  to a smooth batter. Add chopped onion to  the batter or sprinkle on   the hot  tawa before making dosa.  When the tawa  becomes hot first apply little oil, then sprinkle onion wait for a second, then take a full  landle  of  dosa  batter  and spread thin,  wait  to  roast  nicely [ both sides ]  remove from  the tawa  and  serve  hot   with  onion  chutney and  sambhar.

Allu Chat

Ingredients :

• Potato - 1/2 k.g. [ peel and cut in to cubes ]
• Salt - as required
• Red chilli powder - 1/2 tsp
•  Chat masala - 1/2 tsp
• Oil - enough for frying
• Sweet [ meeta ] chutney - as required
• Green [ theka ] chutney = as required
• Beaten curd - 1/4 cup
• Finely chopped onion - 2 tbsp
• Finely chopped tomato - 2 tbsp
• Barek sev - little
• Chopped coriander leaves - little

Method :

First boil the potatoes in enough water adding  salt  [ just half boil ] Then drain the water. When it's become cool deep fry in hot oil [ light brown ] don't fry golden brown.  Remove from the oil and keep it in the bowl. Add red chilli powder, chat masala,  both chutneys   and  mix well. Before serving take a serving plate, add  allu,  garnish  with  chopped  onion,  chopped  tomato  sev  and finely chopped coriander leaves.