Curd Rice

• Rice - 1cup
• Water - 3 cup
• Milk - 2 cup
• Curd - 1/2 cup
• Green chilly - 2 (Chopped)
• Ginger - 1 small piece (Chopped nicely)
• Dry chilly - 2
• Oil - 1 tsp
• Butter - 2 tsp
• Mustard seed - 1/2 tsp
• Salt - To taste
• Coriander leaves - As required
• Curry leaves - As required

1. In the cooker put water, rice and salt. Let 3 whistle come and simmer the flame for another 5 min.
2. In the above cooked rice add milk, butter, curd, green chilly and ginger.
3. Heat the oil in the wok and add mustard seeds, let it spluter then add dry chilly,curry leaves and coriander leaves.
4. Now add this above mixture to the rice mixture.
5. It is ready to serve now.

NOTE: If you want to make it rich you can add cashewnuts, rasins in 3rd step.

Rava Uttapam

• Semolina - 1 cup
• Curd - ½ cup
• Onion - 2 (finely chopped)
• Tomato - 1small (finely chopped)
• Green chilly - 2-3
• Cabbage - ½ cup (finely chopped)
• Baking powder - ½ tsp
• Red chilly powder - ½tsp
• Cumin seed - 1 tsp
• Oil - as required
• Salt - to taste
• Coriander leaves - As required

1. In a large bowl mix curd with ½cup of water and then add semolina. The consistency should not be watery.
2. To the above add salt and baking powder, leave it for 15-20 min.
3. Meanwhile in a small woke put ½ tsp of oil and the cumin seeds, when it start to splutter keep a side to cool.
4. After 20 min, there will be no water and it will become soft. Now add onion, tomato, cabbage, green chilly, coriander leaves, fried cumin seed and chilly powder, now mix the batter once more.
5. Heat the non-stick tava on the stove and add a ladle full of batter on the pan and give a nice round shape. Cover the pan and let it become golden brown from the bottom.
6. Now turn the it so that it will become golden brown on both side.
7. Now it is ready to serve hot with chutney.

Dosa

 
It is a basic dosa batter.

• Idly rice – 4cup


• Urad dal – 1cup


• Fenugreek – ½ tsp


• Oil - as required

1. Soak rice and the urad dal with fenugreek for 4 hours.


2. Firstly grind urad dal and then rice in the grinder or mixer as a fine past.


3. Mix both together, beat till very light and fluffy, after adding salt.


4. Keep the batter thin, so that it will be easy to spread on the dosa pan or griddle.


5. Heat the pan or griddle and apply oil on it.


6. Now pour 1 big spoon full of batter at the center of the pan and spread it in the circular motionto make a thin dosa.


7. Now cook it on both the side till slight brown in colour.


8. Now ready to serve hot with chutney and Sambar.

Tomato dosa

• Idly rice - 2 cups
• Raw rice - 1 cup
• Toor dal - 1 cup
• Urad dal - 1/2 cup
• Channa dal - 1/2 cup
• Tomato - 3 No.
• Cumin seed - 1 tsp
• Coriander seeds - 1 tsp
• Dry chili - 3-4  No.
• Asafoetida - 1/4 tsp
• Salt - to taste
• Onion - 1/2 cup(Chopped)
• Coriander leaves - as required

1. Soak all the dal and the rice for 4 hours.
2. Now grind it with cumin seed, coriander seed, dry chilies, asafoetida, salt and tomato.
3. Make nice paste.
4. Before removing from the grinder add onion.
5. Now it is ready to make dosa.
   

Low fats: Wheat Dosai (or) Ragi Dosai

• Wheat flour or Ragi flour – 250gm
• Mustard – ½ tsp
• Ginger – 1 small piece(chopped)
• Onion – 1 big(chopped)
• Chilies – 2-3(chopped)
• Oil – for seasoning
• Curd – 1 tsp

1. Add water and salt to the wheat flour and mix well to make a pouring consistency batter.
2. Heat oil and sauté the chopped ingredients till the onion turn to golden brown.
3. Add this fried to the batter.
4. Add the curd to the batter and keep it for fermenting for 4 to 5 hours.
5. Now in non-stick dosa pan make dosa without oil and serve hot.

Wheat Flour Au Gratin

• Milk – 4 cups


• Wheat flour – ½ cup


• Paneer or cottage cheese – 1tbsp (grated)


• Mixed vegetables – 2cups (chopped, boiled)


• Onion – 1 (finely chopped)


• Ginger – ½ “ piece (grated)


• Green chili – 1 (finely chopped)


• Salt - to taste


• Pepper - to taste

1. Put wheat flour in a dry pan to heat. Stir continuously, till aroma comes. Do not brown flour before that empty and keep aside to cool.


2. Add chopped onion to same pan, stir and cook till it become transparent, now add ginger, chilies and stir. Add 3 cups milk, bring to a boil.


3. Mix flour in remaining milk to make a smooth paste without lumps.


4. Add veggies to boiling milk and stir it. Add salt and pepper to make the milk floured. Stir continuously till boiling resumes.


5. Simmer till thick, stirring continuously.


6. Adjust taste with salt and pepper. When thick pour into a shallow casserole or baking dish.


7. Sprinkle cheese, allow cooling completely.


8. Bake in preheated oven at 200 degree Celsius for 15 minutes.


9. Serve hot with wheat bread toasts, or rye bread chunks.

Coconut Rice

Coconut rice is famous in the southern region of India. It is good for travel and lunch box.

• Rice - 2 cups


• Coconut – ½ cup(grated)


• Mustard – ¼ tsp


• Cumin seed – ½ tsp


• Channa dal - 1 tsp


• Urad dal – ½ tsp


• Green Chilies – 2 no(Small pieces)
  


• Hing - a pinch


• Onion - 1 (finely chopped)optional
  


• Curry leaves – as required


• Peanuts – 2 tsp


• Cashewnuts – 1 tsp(broken)


• Coconut oil -3 tsp


• Ghee – 1 tsp


• Salt – to taste

1. Boil the rice with half salt. When it is ready, transfer the rice in to big vessel so that it starts to cool down and won't stick with one another. Now keep it aside.
   


2. In a wok put oil,when it is hot add mustard seed.


3. When it pop up, add cumin seed, channa dal, urad dal, curry leaves, pea nut and cashew nut.


4. When all become golden brown add onion and green chilly.


5. When onion started to be golden brown, put hing, salt and the grated coconut.


6. Fry all the ingredients nicely. When nice roasted smell of coconut starts to come, add ghee and rice. Mix all together.


7. Now the rice is ready to serve.

NOTE :- If you are preparing this for travel then don't add onion to this.

Appam Batter

It is a basic batter for appam. This dish origin from Kerala, but in Tamil nadu they call as Aappam.In SriLanka also this dish is famous and they call it as Appa.

• Raw rice – 1 – ½ cups
• Parboiled rice – 1 – ½ cups
• Urad dal – 2 – 3tbsp
• Coconut – 1cup(grated)
• Coconut milk – 1cup
• Soda bicarbonate  or cooking soda– ½ tsp (optional)
• Salt – 1tsp
  

1. Soak both rice and urad dal for 4 hours in water.
2. With grated coconut grind to a fine thick paste, keep overnight to ferment.
3. Morning add coconut milk, soda bicarbonate, and salt. Beat well.
4. The batter for Appam is ready
5. Apply a little oil on a non-stick or heavy griddle.
6. Pour a ladle ful of batter on hot griddle.
7. Do not spread with spoon. Hold handle and rotate and tilt griddle quickly such that its full base is covered with batter.
8. A thin dosa like pancake will be the result.

Konkan Chicken Biryani

It is a chicken biryani from Konkoni's. It is very tasty but it is some what long process.

• Ghee - 200gm


• Chicken - 1 1/2kg(one and half kg)


• Rice - 1kg


• Onion - 4 (length wise)
  


• Lemon - 1


• Cashewnut - as required


• Raisins - as required


• Kaiser - 10gm
  


• Onion - 2(nicely chopped)


• Cinnamon - 2 to 3 pieces


• Cloves - 3 pieces


• Bay leaves - 1 pieces


• Cardamom - 2 pieces

To grind :-

• Onion - 1 no.
  


• Green chilly - 4 no.
  


• Zera - 1tsp


• Garlic - 10 pods


• Ginger - 1 small pieces


• Chilly powder - 1tsp


• Coriander powder - 1 1/2 tsp


• Pepper powder - 1tsp


• Coriander leaves - 1/2cup


• Mint leaves - 1/2cup

1. Grind the to grind masala.


2. Boil water nicely in that put cinnamon, cloves, bay leaves and cardamom.


3. Now put the rice. When it is half done put salt in it.


4. When 1/4th rice is cooked, strain the water and keep a side.


5. Heat the ghee and roast the cashew-nuts and raisins and keep aside.


6. In the same put onion cut in long, fry till golden brown and remove.


7. In the same oil put kaiser then put the cooked rice.


8. In another pan put the ghee(2tsp). In this put onion(chopped) in this put the grind masala fry till the raw smell goes then put salt and the chicken mix for 5 min.


9. In this add lemon juice and one and half cup water.


10. In another thick bottom vessel put the gravy of the chicken on that put rice then chicken pieces, raisins, fried onion then again rice, chicken, raisin and then onion.


11. Now close the vessel with lid.


12. Keep for 15 to 20 min in slow flame.


13. Now it is ready to serve hot with curd raitha.
    

Lemon Rice

It is a South Indian dish.It is a very easy thing in the kitchen to make. If you have cooked rice ready, then it will take only 5 min or less then that.

• Rice - 3 cups
• Lemon juice - 1no
• Chana Dal - 2tsp
• Urad Dal - 2tsp
• Mustard seeds - 1/2tsp
• Green chilly - 3 or 4(chopped)
• Onion - 1 (chopped nicely)
• Termaric - 1/4tsp
• Curry leaves - 2 or 3
• Oil - 1tbsp
• Groundnut - 2 or 3tsp
• Salt -to taste

1. Cook the rice as you wish by adding salt while cooking add some salt to the rice.
2. Now transfer that rice to some big plate and spread it so that  it won't stick to one another.
3. In a kadai put oil, when it is hot add mustard. When it starts to splutters put channa dal, urad dal, curry leaves and ground nut.
4. When it become golden brown, now add onion and green chilly. Soute' it nicely.
   
5. Now add termaric powder and salt.
6. Now swtich off the stove and add lemon juice.
7. Take the rice and mix this lemon mixture to that and serve with pappad.
   

Puri

It is a North Indian food but modified as south Indian recipe. Serve it with chole or other vegetables.In south India it is served with potato gravy.

• Wheat flour or atta - 1 cup


• Maida - 1cup


• Rawa - 2tsp


• Salt - to taste

1. Mix all together


2. Add water and make a tight dough.


3. Now it is ready to make puri


4. Take a small ball size dough and role it in a circle shape.


5. Now deep fry it in oil.

Bathura 2

• Maida - 1cup


• Curd - 3tsp


• Oil - 2tsp


• Salt - to taste


• Oil - to deep fry

1. Mix all together.


2. Add water to make a soft dough. And keep this for 10 min.


3. Now ready to make Bathura


4. Take a small portion and make as a ball and role it in a circle shape.


5. Now deep fry it till golden brown in color.


6. It is ready to serve.

Bathura 1

It is a North Indian dish. We can serve this with chole and raw onion.

• Maida - 1cup


• Yeast - 2tsp


• Rawa - 2tsp


• Oil - 2tsp
  


• Salt - to taste


• Sugar - 1/2 tsp


• Oil - To deep fry

1. To activate the yeast put sugar some warm water to yeast and keep aside for 10min.


2. Now in another bowl put maida, rawa and salt, mix all together.


3. Now add yeast, oil and make a soft dough.


4. Now keep this dough for at least 4 hrs.


5. Now it is ready to make bathura.


6. Take a small portion and make as a ball and role it in a circle shape.


7. Now deep fry it till golden brown in color.


8. It is ready to serve.