Wheat flour dosa

Wheat flour dosa ingredients:

1. Wheat flour - 1 cup
2. Rice flour - ¼ cup
3. Onion - 1 finely chopped
4. Green chillies - 2
5. Salt - to taste

Preparation:

Take a bowl and add wheat flour and rice flour. Mix well. Then add finely chopped onions, green chillies and salt.

Add water to this mixture slowly and mix it well till it gets consistency of dosa batter.

Then heat a flat pan. When it becomes hot pour a spoon full of this batter and spread it.

Sprinkle oil around the dosa. When it turns golden brown on the bottom then turn it the other side and remove it in 5 seconds.

Serve hot.

Ven pongal

Ven pongal ingredients:

1. Rice – 1 cup
2. Moong dal - ¼ cup
3. Cumin seeds - 1 tsp
4. Mustard seeds - 1 tsp
5. Ginger - 1 inch piece
6. Pepper corns - 1 tsp
7. Cashew nuts - 10
8. Water - 6 cups
9. Ghee - 5 tsp
10. Curry leaves - few
11. Salt - to taste

Preparation:

Wash the rice and dal together. Add 6 cups of water and salt pressure cook for 10 mins.

Then remove the lid. Now take a pan and heat with 5 tsp of ghee.

Then add mustard seeds, cumin seeds.

When they start to popping add curry leaves, cashew nuts, and ginger and pepper corns.

Fry till the cashew nuts colour change into golden brown colour.

Remove the pan from the stove and pour this over the rice and dal mixture.

Mix well.

Serve hot with coconut chutney or sambar.

Onion Uthappam

Onion Uthappam ingredients:

1. Idly batter - 1 cup
2. Onion - 1 finely chopped
3. Green chillies - 2 (minced)
4. Ginger - ½ inch (minced)
5. Coriander leaves - few
6. Curry leaves - few

Preparation:

Mix chopped onion, minced chillies and minced ginger with idly batter. Stir well.

Now heat the tava and spread 1 spoonful of batter.

When the base is golden brown colour then turn other side and cook well.

Serve with coconut chutney.

chappathi

Ingredients for roti or chappathi:

1. Wheat flour - 3 cups
2. Water - 1 cup
3. Salt - a pinch
4. Oil - 1 tsp
5. Some flour - for dusting

Preparation for chappathi:

Take a bowl and mix the flour,salt oil and water and make a dough.Cover the dough and keep it for 2 hours restly.

Now the dough is divided into small balls.Take some flour and dip the ball.

Keep the dipped ball in a flat surface and take a rolling pin and roll out into a thin ,round shape.

Now take the tava and preheat. Place the rolled dough on the tava.when bubbles appear on top then turn it over.

Bubbles colour change into light brown colour then remove the chappathi from tawa.Now chappathi is ready to eat.Serve with aloo.

Rava upma

Rava upma ingredients:

1. Rava - 1 cup
2. Onion - 1 lengthwise chopped
3. Green chillies - 3
4. Ginger - 1 inch piece
5. Oil - 3 tbsp
6. Water - 2 cups
7. Mustard seeds - 1 tsp
8. Urad dal - 1 tsp
9. Chana dal - 1 tsp
10.Curry leaves - few
11.Coriander leaves - few
12.Cashew nuts - 10
13.Salt - to taste
14.Ghee - 2 tsp

Preparation:

Take a kadai and dry roast the rava till golden brown colour. Keep it aside.

Now take a vessel and heat with 3 tsp of oil. Then add mustard seeds, urad dal, chana dal, cashew nuts and curry leaves. Fry for few mins.

Then add ginger, green chillies and onion. Saute until the onions are transparent.

Now add 2 cups of water and salt. Boil it for 2 mins.

When the water starts to boiling add rava and keep stirring for 2 mins. (Add rava slowly in continuous flow while stiring).

Now cover it cook for 5 mins. Finally add 2 tsp of ghee and coriander leaves.

Serve hot with coconut chutney or mango pickle.

Rava khichadi

Rava khichadi ingredients:

1. Rava - 2 cups
2. Onion - 1 (vertical chopped)
3. Tomato - 1 (finely chopped)
4. Ginger - 2 inch piece
5. Vegetables - 2 cups (half boiled) (Carrot, beans, peas)
6. Oil - 2 tbsp
7. Salt - to taste
8. Mustard seeds - ½ tsp
9. Urad dal - ½ tsp
10.Channa dal - ½ tsp
11.Curry leaves - few

Preparation:

Dry roast the rava in a heavy bottomed vessel till the rava turns into very light brown colour.

Then take a deep pan and heat with 2 tbsp of oil. Then add mustered seeds.

When they start to splutter add channa dal, urad dal and curry leaves. Sauté for few seconds.

Then add chopped onions, ginger and green chillies. Fry till the onions become transparent.

Now add tomatoes and sauté for a min. Then add half boiled vegetables. Combine well.

Now add 5 cups of water and salt. When it boils add rava and keep stirring till the mix gets thick.

Serve with coconut chutney.

NOTE:

Adding rava and stirring is a simultaneous process.

Rava idly

Rava idly ingredients:

1. sooji (semolina or upma ravva) 1 cup
2. mustard seeds - 1 tsp
3. channa dal - 1 tbsp
4. fresh ginger root - 1 " (grated)
5. green chilies - 3(finely chopped)
6. a big pinch of soda
7. carrots - 2(peeled and grated )
8. few curry leaves
9. few coriander leaves
10. salt to taste
11. well beaten thick yogurt (curd) - 1 cup
12. water - 1/4
13. cashewnuts - 10(roasted)
14. ghee or oil - 1 tbsp

Ravva idli preparation:

Take a pan and heat with ghee.

Add mustard seeds.

When they start to crackle add channa dhal and saute till they turn into light golden brown colour.

Then add green chillies, ginger, curry leaves and mix well.

Now add rava and stir continuously for 3-4 mints on medium flame.

Remove from heat and allow it to cool for 10 mins.

Finally add grated carrot, chopped coriander leaves, well beaten curd, required quantity of water, a pinch of soda and salt.

Mix well and keep restly for 20-30 mins.

Now grease the idli plates with oil or ghee and place the roasted cashewnuts on each of the plate.

Pour the ravva idly batter in the moulds and steam in idly cooker for 7 to 10 mins.

Remove from heat and allow it to cool for 5 mins.

Dip a spoon in cold water and run it around the idlis in the mould and flip them out using a spoon.

Now your fluffy rava idlis are ready.

Serve with chutney and sambar.