AVALAKKI DOSA (POHA DOSA)

INGREDIENTS :-

Rice - 1 cup
Avalakki/ poha - 1/2 cup
Urad dal - 1/4 cup
Fenugreek  seeds - 1/2 tsp
Curd - 1/2 cup
Oil 
Salt to taste.

METHOD :-

1. Wash and soak rice, urad dal and fenugreek seeds for 3-4 hours.
2. Mix avalakki and curd. Set aside for 1 hour.

3. Grind rice, urad dal and fenugreek seeds together with little water.
4. Grind avalakki and curd.
5. Mix both the grind paste and salt. The batter should be neither thick or thin.

6. Ferment overnight or for 7-8 hours.

Serve hot with chutney.

ASPARAGUS SUBZI

INGREDIENTS :-

Asparagus - 2 cup
Tomato - 1
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Ginger - 1 tsp
Garlic - 1 tsp
Chilli powder - 1 tsp
Oil - 1 tsp
Salt to taste.

METHOD :-

1. Wash the Asparagus and cut the white hard ends. Cut and keep aside.
2. Heat oil in a pan, add cumin seeds and allow them to splutter.

3. Add fennel seeds, ginger and garlic and cook for a minute.

4. Add tomatoes, cook until the oil starts to separate.

5. Add Asparagus, salt and chilli powder. Cook uncovered for 5 minutes.

Serve hot with chapati.

BEETROOT PULAV

INGREDIENTS :-

Beetroot - 1 cup
Green peas - 1/4 cup
Basmati rice - 2 cup
Onion - 1/2 cup
Bay leaf - 2
Cinnamon - 1 inch
Clove - 3
Cardamon - 1
Cashew -7
Cumin seeds - 1/2 tsp
Ginger garlic paste - 1 tbsp
Green chilli - 3
Turmeric powder - 1/4 tsp
Coriander powder - 1 tbsp
Garam masala - 1/2 tsp
Water - 2 cup
Oil - 1 tsp
Ghee - 1tbsp
Salt to taste

METHOD :-

1. Wash rice and soak in water for 15minutes.

2. Wash, peel and chop beetroot and set aside.
3. Heat oil, add bay leaf, cinnamon, cardamon, clove and cumin seeds. Saute for a minute.

4. Add chopped onion and slit green chilli. Saute till the onions are translucent.

5. Then add cashew and saute.
6. Add ginger garlic paste and saute till the raw smell goes off.

7. Now add the chopped beetroot, green  peas. Saute for a minute, add turmeric powder, coriander powder and garam masala.

8. Lastly add water, soaked rice, salt and pressure cook for one whistle. In instapot, pressure cook in high for 6 minutes.

Serve hot with raita.

VANGI BATH

INGREDIENTS :-

Brinjal - 3
Cooked rice - 3 cup
Vangi bath masala - 2tsp
Onion - 1/2 cup
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Channa dal - 1 tbsp
Cashew - 10
Tamrind - 1/2 tsp
Turmeric powder - 1/2 tsp
Oil - 1 tsp
Salt to taste.

METHOD :-

1. Heat oil, add mustard seeds. When the mustard seeds starts to splutter at urad dal and channa dal, saute till its slightly brown.

2. Add cashew and saute for a minute.

3. Add onion and saute till it turns lightly golden.

4. Add chopped brinjal, tamrind pulp, turmeric powder, salt and vangi bath masala. Cover and cook for 5minutes.

5. Add the cooked rice and mix well.

Serve it hot.

BRUSSELS SPROUT MASALA

INGREDIENTS :-

Brussels sprout - 15
Green peas - 1 cup
Onion - 3/4 cup
Tomato - 1
Cumin seeds - 1 tsp
Saunf / Fennel seeds - 1 tsp
Ginger garlic paste - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Oil - 1 tbsp
Salt to taste.

METHOD :-

1. Wash and slice Brussels sprouts and keep it aside.

2. Heat oil and saute cumin seeds and fennel seeds.

3. Add onion and saute until lightly golden.

4. Add ginger garlic paste and saute for a minute.

5. Add turmeric, cover and cook until tomatoes turn mushy.

6. Add chilli powder, coriander powder, turmeric. Saute until the masala smells good.

7. Add brussel sprout, green peas and salt. Cover and cook for 4 minutes.

 

Serve hot with roti.

AVALAKKI IDLI

INGREDIENTS :-

Rice - 2 cup
Avalakki/ poha - 1 cup
Urad dal - 1/2 cup
Fenugreek  seeds - 1 tsp
Curd - 1 cup
Oil 
Salt to taste.

METHOD :-

1. Wash and soak rice, urad dal and fenugreek seeds for 5 hours separately.
2. Mix avalakki and curd. Set aside for 1 hour.

3. Grind rice and fenugreek seeds together with very little water.
4. Grind urad dal.
5. Grind avalakki and curd.
6. Mix all the grind paste and salt. The batter should be thick(idli consistency).

6. Ferment overnight or for 7-8 hours.

MUSHROOM MASALA

INGREDIENTS :-

Mushroom - 2 cup
Onion - 1 cup
Tomato - 1 cup
Ginger - 1 tsp
Garlic - 1 tsp
Chilli powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil - 2 tbsp
Cilantro - 2 tbsp

METHOD :-

1. Heat 1 tbsp oil and saute onion for 2 minutes. Add ginger garlic paste and tomato, saute till the raw smell disappears or till the tomato turns pulpy.

2. Grind this into a smooth paste.

3. In a same kadai heat 1 tbsp oil, add the sliced mushroom and stir fry till tender.

4. Add turmeric, garam masala, chilli powder and salt, saute for 5 minutes.

5. Add the ground masala, 1/2 cup water, cover and cook till the mushrooms are done.
6. Garnish with cilantro.

Serve hot with roti.

Egg 65

INGREDIENTS :-

Boiled egg white - 4

Ginger -2 tbsp

Garlic - 2 tbsp

Oil - deep fry

Green Chilli - 3

Curry leaves - 7

Kashmir chilli powder - 2 tsp

All purpose flour - 2 tbsp

Corn flour - 2 tbsp

Egg white - 1

Garam masala - 1/2 tsp

Salt to taste.

METHOD :-

1. Chop the boiled egg white.

2. In a bowl, mix 1 tsp kashmir chilli, corn flour, All purpose flour, egg white, 1/2 tsp salt, 1 tsp garlic minced, 1 tsp ginger minced, egg white.

3. Now add chopped boiled egg .

4. Heat oil in a kadai and deep fry the egg mixture.

5. In a pan add 1 tbsp oil, add minced ginger and garlic, green chilli and curry leaves and saute.

6. Now add kashmir chilli powder, garam masala, salt and saute for a minute.

7. Add the deep fried egg pakoda and saute for 3 minutes.

Serve it hot.