Green Gram Dosa

Ingredients:

Green Gram Dhal - 1 cup

Raw Rice - 1/4 cup

Green Chilly - 4 to 5

Ginger - 1 inch peace

Cumin Seeds - 1/2 tsp

Salt to taste

Water as needed

Preparation:

1) Soak the dhal and rice for 8 hrs or 1 night.

2) Grind soaked dhal, rice, chilly, ginger, cumin seeds and salt by adding water till it get dosa consistency.

3) Heat tawa and pour small amount of dosa batter in the middle and spread it like dosa. Fry it by applying oil on the sides of edges and turn around. Serve hot with chutney, sambar.

Aloo Tehri

Ingredients:

Basmathi Rice - 1 cup
Potato & Onion - 1 chopped
Turmeric Powder - 1/4 tsp
Chilly & Garam Masala - 1 tsp
Coriander Powder - 1 1/2 tsp
Coriander & Mint Leaves - 1/2 cup 
Butter - 5 tsp
Salt to taste
Whole Garam Masala:
Bay Leaf & Cardamom - 2 nos
Cinnamon - 1 inch stick
Cloves - 3 nos

Preparation:

1) Soak the rice for 30 mins.

2) Melt butter in a pan/cooker add whole garam masala fry till aroma release, add chopped onions and potato's saute for 5 mins, add all powders, leaves and salt mix it well and saute for 5 mins.

3) Add 1 1/2 cup of water and soaked rice mix it and close the pan/cooker and leave it for 10 mins or 2 whistles.

4) Serve hot with raitha.

Milagu Vadai

Ingredients:

Urad Dhal - 1 cup
Rice Flour - 1/4 cup
Pepper & Cumin Seeds - 1 tsp
Asafoetida/Hing - a pinch
Salt to taste
Oil for deep fry

Preparation:

1) Soak the dhal for 30 mins. Drain water and grind into a coarse paste. Grind pepper & cumin seeds into a coarse powder.

2) Mix grinded paste, powder, rice flour, salt and hing. You can sprinkle some water but the batter should be thick.

3) Heat oil in a frying pan. Take one small lemon size of batter and keep it on the plastic sheet/cloth and flatten it with fingers like thattai and make a hole on the centre. And gently take out and slip into the hot oil.

4) Turn the vada to cook other side. Take out once the vada becomes crispy golden brown color. You can fry more vadai depending on your pan size.

Lemon Rice

Ingredients:

Boiled Rice - 1 bowl
Lemon Juice - 1 full lemon
Red Chilly - 1
Green Chilly - 3
Ginger - 1 tsp chopped
Broken Cashew nuts - 10 nos
Channa & Urad  Dhal - 1 tsp
Turmeric Powder - a pinch
Mustard & Cumin Seeds - 1/2 tsp each
Coriander Leaves chopped
Oil - 3 tsp
Salt to taste

Preparation:

1) Heat oil in a pan add mustard & cumin seeds after they crackle add red chilly, curry leaves, channa dhal fry for few seconds and add urad dhal, cashew nuts saute till nuts color changes into lite brown color and add green chilly, ginger saute it for few seconds.

2) Add turmeric powder, salt and mix it well, then add lemon juice and boil till it starts frothing and finally add boiled rice, coriander leaves and mix it well. Serve hot.

Beans Paruppu Usili

Ingredients:

Beans - 10 nos ( Chopped & Boiled )
Channa & Toor Dhal - 1 cup
Dry Red Chilly - 5 nos
Asafoetida/Hing - a pinch
Curry Leaves
Mustard & Cumin Seeds - 1/2 tsp
Salt to taste
Oil - 2 tsp

Preparation:

1) Soak the dhal & 2 red chilly for 2-3 hrs. Drain water and grind into a fine coarse paste.

2) Place the dhal paste on idly plate and steam for 15 mins. Remove from idly plates and after it cool break into very small pieces using your fingers.

3) Heat oil in a pan add mustard & cumin seeds after they crackle add hing, red chillies and curry leaves after they fried add boiled beans, & steamed dhal mix it well and saute for 10 mins in medium flame.