Green Moong Dosa

Ingredients:

• Green moong (Pachai Paruppu) - 1 cup
• Raw rice - 1/2 cup
• Dry red chilli - 2-3
• Green chilli - 2
• Cumin seeds - 1/4 tsp
• Small onion - 6-7
• Grated coconut - 2 tbsp
• Ginger - small piece
• Coriander leaves - little
• Curry leaves - little
• Salt - as required

Method:

• Soak both rice & dal for 4 hours.
• Then grind in a mixer to a smooth paste (course) like adai.
• Mix salt in that & keep for 5 hours.
• Then grind small onion, ginger, jeera, green chilli, red chilli & coconut to a smooth paste.
• Then add it to the batter.
• Add coriander leaves & curry leaves to that & mix well.
• Make the dosa.

Capsicum Thokku

Ingredients :

• Capsicum - 1/4 kg [ finely chopped ]
• Lemon juice - 1/4 cup
• Red chili powder - 1 tsp
• Methi powder - 1/2 tsp [ roast dry and make powder ]
• Asafoetida - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Salt - as required

For seasoning :

• Mustard seeds - 1 tsp
• Seasame oil - 2 tbsp

Method :

Cut capsicum and remove seeds. Chop  finely and keep aside. Then take a bowl add lemon juice, salt, methi power, turmeric, chili powder, asafoetida  mix well and grind in a mixer to a smooth paste. Then take a kadai, add oil to that. When the oil becomes hot, add seasoing. When the seeds pop, add chopped capsicum fry till the capsicum becomes soft. Now add the ground masala and stir nicely and closed with a lid. Keep the flame low. Cook for 5 minutes when the oil leaves  sides  remove from the gas.  Serve with roti, dosa and  curd rice.

Coriander seeds chutney

Ingredients:

• Grated coconut - 1/2 cup
• Coriander seeds - 1 hand full
• Urad dal - 1 hand full
• Channa dal - 1 hand full
• Tamarind paste - 1/s tsp
• Dry red chillies - 3 to 4
• Salt - As required

For seasoning:

• Seasame oil - 2 tbsp
• Mustard seeds - 1 tsp
• Curry leaves - little

Method:

• Take one kadai, keep on the gas & dry roast coriander seeds, urad dal & channa dal.
• Then add red chilli, tamarind paste, grated coconut, fry for 3 mins & keep aside.
• When it becomes cool, add salt & grind in the mixer to a smooth paste. 
• Then keep one small kadai & add seasame oil. When it becomes hot, add mustard seeds & curry leaves.
• Then add it to the chutney.
• Have it with idli or dosa.

Palakadu Mambhaza Sambhar

Ingredients:

• Ripe mango - 2 [ medium size peel or without peel cut into cubes 
• Drumstick - 2 [ cut into 1/2 inch pieces ]
• Tomato - 1 big [ cut in to cubes ]
• Papdi - 5 to 6 [ broken ]
• Red pumpkin - small piece ( cut into cubes )
• Arbhi - 2 [ peel and cut into cubes ]
• Tamarind paste - 1/2 tsp
• Tuvar Dal (boiled) - 1/2 cup
• Salt - as required
• Turmeric powder - 1/2 tsp
• Sambhar powder - 1tsp
• Red chilli powder - 1 tsp
• Asafoetida - 1/4 tsp

For grinding masala:

• Channa dal - 1 tbsp
• Corriander seeds - 1 1/2 tsp
• Methi seeds - 1/2 tsp
• Dry red chillies - 5 to 6
• Grated fresh coconut - 1/2 cup 

(Fry all these in a little oil & keep aside)


For seasoning:

• Coconut oil - 2 tbsp
• Mustard seeds - 1 tsp
• Curry leaves - little

Method:

• Take a pressure pan & add the mashed tuvar dal along with required level of water. 
• Add all the vegetables including riped mango, tamarind paste & all other dried masalas. 
• Mix well & close the cooker. Wait for 3 whistles to come. 
• After the pressure leaves, open the cooker, add the ground masala & mix well. If required, add little water. Allow to boil for 5 mins. 
• Then keep a small kadai, add coconut oil. 
• When the oil becomes hot, add mustard seeds, 1 broken red dry chilli, curry leaves. 
• When it pops, pour it to the sambhar. Your tasty palakadu mambhaza sambhar is ready.

Tomato Dosa

Ingredients :

• Dosa batter - 2 cup
• Red tomato - 2 big
• Onion - 1 [ finely chopped ]
• Green chili - 1 [ finely chopped ]
• Mustard seeds - 1 tsp
• Cumin seeds - 1/2 tsp
• Asafoetida - 1/4 tsp
• Curry leaves - little
• Coriander leaves - little

Method :

First take a big bowl, add dosa batter. Then grind tomatoes in the mixer to a smooth paste and keep aside. Then take a small kadai, add oil to that. When the oil becomes hot, add seasonings to that, wait for a second and add chopped onion, green chili and curry leaves fry for 2 minutes and add it to the batter along with tomato paste. Mix well and keep for 10 minutes.  Then make thin dosa and serve with chutney and sambhar.

Karuvapalai (Curry leaves) Thogayal

Ingredients:

• Fresh curry leaves - 2 cups
• Tamarind paste - 1 tsp
• Urad dal - 2 tbsp
• Channa dal - 2 tbsp
• Black pepper - 1/4 tsp
• Asafoetida - 1/4 tsp
• Seasame oil - As required
• Jaggery - little
• Dry red chilli - 7 to 8

Method:

First take a kadai & add oil. When the oil becomes hot, add curry leaves. Fry till it becomes crisp. Remove from the oil. In the same oil, fry all the ingredients till it changes into golden brown color. Remove & grind it in a mixer along with tamarind, curry leaves & keep aside. Then keep the same kadai & add oil. When the oil becomes hot, add mustard seeds, channa dal & urad dal. When it pops, add the ground mixer & mix well. Add salt, tamarind, jaggery & fry till the oil leaves aside / sideways. Remove from the gas.

Instant Rawa Uthappa

Ingredients:

• Rawa - 1 cup
• Curd - 1 cup
• Water - 1 cup
• Salt - As required
• Soda - 1/4 tsp

For topping (All finely chopped):

• Onion - 1  cup
• Tomato - 1 cup
• Green chilli - 2
• Coriander leaves - little
• Curry leaves - little
• Salt - As required

(Mix them & keep aside)

Method:

• Take a bowl & mix rawa, curd, soda, water & salt together dosa batter consistently for 20 minutes. 
• Then keep tawa, apply little oil & wipe. 
• Pour ladle-full of batter, spread gently along with the toppings. 
• Press gently, pour oil & cover for 1 minute. 
• Flip over, press gently, remove & serve with chutney.