Spinach Rice Cake

Ingredients:
2 cup Sona masoori rice
2 Red chillies
1tsp Coriander seeds
1tsp Cumin seeds
1/4 cup Poha (Avalakki)
1/2tsp Turmeric
grape size Tamarind
1 and 1/2 cup Spinach, chopped
Salt to taste
Cooking oil

Method:

• Wash and soak rice in water for around 3 -4 hrs
• Grind rice, chillies, cumin seeds, coriander seeds, tamarind, turmeric, salt into a smooth paste. Batter should be neither thick nor thin (as shown below); add around 1/2 cup of water while grinding. To the batter add chopped spinach

• Grease a vessel with 1tsp oil and pour the batter. Steam it for around 20-30mins in medium heat
• Cut into cubes and serve it hot
  

Malabar Spinach (Basale) Sambar

Ingredients:
1 medium bunch Malabar Spinach (Basale)
1/2 cup fresh/frozen/dried/canned Green Peas
1/2 cup chopped Onion
3/4 cup fresh/frozen shredded Coconut
1tsp Coriander seed
1/2tsp Cumin seed
2 Red Chillies
grape size Tamarind
grape size Jaggery
pinch of Asafoetida powder
Salt to taste

2tsp Canola oil (or any cooking oil)
1/4tsp Mustard seeds
1 red chilly
3 to 4 Curry leaves

Method:

• Wash and clean basale. Separate the leaves and stem. Cut leaves into medium size pieces and stem into 1 inch long. Cook leaves, stem, jaggery and peas (only if peas are fresh/frozen)
  
  
  
  
• If peas are dried then soak it in hot water for around 4hrs and cook it in the pressure cooker until tender. Once the basale is almost cooked add cooked peas
  
• Heat a pan with 1tsp oil in medium flame. To it add cumin seeds, coriander seeds and red chillies. Fry until it gives out a nice aroma
• To the pan add onions and fry for it for 5mins
• Grind shredded coconuts, tamarind, fried onions, fried seeds and chillies into a smooth paste with sufficient water {If coconut is frozen; use hot water}
  
• To the cooked spinach peas add salt and puree. Add water if required. Let it boil properly.
• Heat a pan with oil; add mustard & red chilly. Once mustard starts to splutter add curry leaves and asafoetida powder
• Add seasoning to the curry

Stuffed Brinjal Fry (Ennegayi)

Ingredients:
15 small Indian Brinjal
1tbsp chopped Cilantro
3tsp cooking Oil
1tsp Mustard seeds
2tbsp Cumin powder
2tbsp Coriander powder
1tbsp Red Chilly powder
1/2tbsp Amchur Powder (Dry Mango powder)
1/2tsp Asafoetida powder
Salt to taste
1/2 cup chopped Onion (optional)

Method:

• For stuffing: Mix salt, cumin powder, chilly powder, coriander powder, amchur powder, and asafoetida powder
  
• Wash brinjal and split into 4 keeping the stem
• Stuff the powder in the brinjal(as shown below)

• Heat oil in a large fry pan; add mustard. Once mustard starts to splutter, put all stuffed brinjal and fry for 10mins.
• Add around 1/4 cup of water and cover it with a plate. Once all water is evaporated and brinjal is cooked; open the lid. Mix it carefully.
  
• Add chopped onions (optional Step)
  
• Let it fry in medim-low heat for 10mins. Remove from heat and add cilantro
• Serve it with chapathi or rice

HuraLi Chutney /Horsegram Chutney

Ingredients:
1tbsp Horsegram
1/2 cup frozen/fresh grated Coconut
2 red Chillies
grape size Tamarind
Salt to taste

2tsp Canola oil (or any cooking oil)
1/4tsp Mustard seeds
1 Garlic clove
3 Curry leaves

Method:

• Heat a pan with 1tsp oil, add horse gram and fry in medium heat until it gives out nice aroma (around 7-8mins)
• In the same pan fry red chillies (around 2-3mins)
  
• Grind coconut, salt, tamarind, roasted horse gram and red chillies into smooth paste. Add little water (around 5tbsp) {For frozen coconut use hot water}
• Heat a pan with oil, add mustard and garlic. Once mustard starts to splutter add curry leaves. Add the seasoning to chutney.
• Serve it with dosa or idli

Thondekai Fry

Ingredients:
1lbs Thondekai / Tindora
3tsp red Chilly powder/Rasam powder
1tsp Turmeric powder
1tsp Amchur(dry mango) powder
Salt to taste

2-3tsp Canola oil (or any cooking oil)
1/2tsp Mustard seeds
1/2tsp Urad Daal
3 to 4 Curry leaves

Method:

• Wash and remove top & bottom of the thondekai. Cut thondekai lengthwise into half, then each half into 2-3 lenghtwise pieces
• In a bowl mix thondekai with salt, amchur, chilly and turmeric powder. Set it aside for 15-30mins
• Heat a pan with oil, mustard, urad daal. when mustard starts to splatter; add curry leaves and thondekai mixture. Stir it. Let it fry in medium heat for around 10mins. Then add 1/2cup of water and cover the lid. Cook until all water evaporates
  
• Once water evaporates; open the lid and fry for about 15mins in low-medium heat
• Serve it with rice or chapathi
  

Masala Dosa

Ingredients:
3cup Sona masoori rice
1/2cup Urad Dal
1tsp Fenugreek seeds
1/4cup Poha/Avalakki
Salt to taste

Ghee/Butter
Red Chutney

2 medium size cooked Potatoes, chopped into small pieces
3/4 cup Onion, chopped
1/4 cup fresh/frozenn Green Peas
2 Green chillies, chopped
2tbsp grated Ginger
2tsp Canola oil (or any cooking oil)
1tsp Mustard seed
1/4tsp Urad dal
3 to 4 Curry leaves
2tbsp Cilantro, Chopped
1/2tsp Turmeric
Salt to taste

Method:
1. Batter :

• Wash and soak rice, urad dal and fenugreek seeds in water for around 4-5hrs. Then grind it along with poha and salt into a very smooth batter. Use water while grinding(around 1cup). Batter shouldn't be either too thick nor too thin. Keep it in warm place for fermentation for about 10-12 hrs.

2. Bhaji :

• Heat a pan with oil, mustard, urad dal. When mustard starts to splatter add curry leaves, onion, ginger, green peas, green chillies and fry for around 5-6mins.
  
• Then add potatoes and mix. Fry for a min or two. Then add cilantro and remove from the heat

3. Masala Dosa :

• Heat the Tava and pour a spoonful of batter at the center. Immediately spread it with the back of a spoon. Cover it with a lid and let it cook for a minute in medium heat. Then remove the lid and add little oil/ghee on top of dosa. Then add a spoon full of red chutney, spread it over the dosa as shown below. Then and bhaji as shown below. Fold the dosa from either side
  

• Serve it hot with chutney or sambar. Enjoy!
  

Paper Dosa

Ingredients:
3cup Sona masoori rice
3/4cup Urad Dal
1tsp Fenugreek seeds
1/4cup Poha/Avalakki
2tbsp Besan Powder
1/2cup Rice Flour
Salt to taste

Method:

• Wash and soak rice, urad dal and fenugreek seeds in water for around 4-5hrs. Then grind it along with poha and salt into a very smooth batter. Use water while grinding(around 3/4 cup)
• Mix rice and besan powder with 1/4cup water. Then mix it with the batter. It shouldn't be either too thick nor too thin. Keep it in warm place for fermentation for about 10-12 hrs
• Mix the batter thoroughly. Heat the Tava and pour a spoonful of batter at the center. Immediately spread it with the back of a spoon. Cover it with a lid and let it cook for a minute in medium heat. Then remove the lid and add little oil/ghee on top of dosa. Turn the dosa and cook it for about a min
• Serve it hot with chutney or sambar

Apple Banana Milk Shake

Ingredients:
1cup chopped Banana (around one and half banana)
1 1/2 cup chopped Apple (around one apple)
3 tbsp Sugar (optional)
1 1/2 cup cold Milk or 4 scoops of Vanilla Ice cream

Method:

• Grind chopped bananas and apples with sugar (optional) and milk or ice cream until smooth
  
• Serve it cold. Enjoy!!
  

Garlic Chutney

Ingredients:
4 cloves Garlic
1/2 cup frozen/fresh grated Coconut
1/2 tsp Ghee/Butter
2 red Chillies
grape size Tamarind
Salt to taste

2tsp Canola oil (or any cooking oil)
1/4tsp Mustard seeds
3 Curry leaves

Method:

• Heat a small pan with ghee/butter, add garlic and red chillies. Fry in medium heat until it gives out nice aroma/light brown ie about 4mins
• Grind all the fried items with coconut, tamarind and salt. Add little water (around 5tbsp) {For frozen coconut use hot water}
• Heat a pan with oil, add mustard. Once mustard starts to splutter add curry leaves. Add it to chutney
• Serve it with dosa or idli