SAMBAR

Prep Time : 10 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Tuvar dal     -   1 cup
Turmeric powder   -  1/2 tsp
Red chilli powder   - 1/2 tsp
Chopped veggie
(Bringal,tomatoes,
onion,)   - 1 cup
Imli pulp  - 1 tsp
Water     -  3 cup
Salt       -  to taste
Sambar powder  -   2 tbsp

For the tempering
Coconut oil    -   1 tbsp
Dry red chillies  -    2
Mustard seeds   -  1 tsp
Hing   - a pinch
Curry leaves  -   8 - 10
Urad dal  -  1 tsp

METHOD
Heat oil add the chopped veggies and saute for 5 - 6 mins.
Pressure cook dal and all the shallow fry veggies,turmeric powder and salt with three cup of water.
After one whistle simmer the gas for ten minutes.
After some time we open the cooker lid
.Now we add sambar powder, red chilly powder and imli pulp and mix well..
To temper it with all spices and mix well in the sambar.
Garnish with coriander leaves and serve with dosa

PANEER BURFI

Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 4

INGREDIENTS
Fresh paneer  - 250 gms
Milk powder - 50 gms
Sugar - 1/2 cup
Vanilla essence - 1/8 tsp
Crushed almonds - 1 tbsp

METHOD
Heat sugar and 3 tbsp water in a pan.
When sugar dissolved add grated paneer and stir continuously.
Add milk powder and mix well
When mixture get thick turn off the flame.
Add vanilla essence and crushed almonds and mix well
Pour in the grease plate and spread it.
Once cooled cut in diamond shape.

KHASTA BISCUIT

Prep Time  : 15 mins
Cooking Time : 30 mins
Serve  : 7 - 8

INGREDIENTS
All purpose flour  -  1 cup
Suji/semolina  - 1/ 2 cup
Sugar powder - 3/4 cup
Clarified butter - 2 tbsp
Cardamom powder - 1/4 tsp
Oil - for frying

METHOD
Take a large bowl combine all purpose flour,sugar powder,suji,cardamom powder and clarified powder and mix well
The texture should be crumbly.
Make a stiff dough with the help of water.
Cover the dough and keep aside for 15 mins.
Divide the dough into equal size balls.
Make a flat patties of medium thickness
Then with palm gently press each roll in biscuit shape.
Heat enough oil in a pan.
Deep fry on low flame till golden n crispy.
Serve hot

PLAIN DOSA WITH SAMBAR AND RASAM

Prep Time : 30 mins
Cooking Time : 60 mins
Serve : 4


INGREDIENTS
For dosa batter
Rice    -  3 cup
Urad ki dhuli dal  -  1 cup
Methi seeds  -  1/2 tsp
Salt  -  to taste
Coconut oil  - 4 tbsp

For sambar

INGREDIENTS
Tuvar dal     -   1 cup
Turmeric powder   -  1/2 tsp
Red chilli powder   - 1/2 tsp
Chopped veggie
(Bringal,tomatoes,
onion,)   - 1 cup
Imli pulp  - 1 tsp
Water     -  3 cup
Salt       -  to taste
Sambar powder  -   2 tbsp

For the tempering
Oil    -   1 tbsp
Dry red chillies  -    2
Mustard seeds   -  1 tsp
Hing   - a pinch
Curry leaves  -   8 - 10
Urad dal  -  1 tsp

For rasam
Tomato - 1
Tamarind - lemon size
Water - 3 cup
Salt - to taste
Sugar - 1/2 tsp
Turmeric powder - 1/2 tsp
Curry leaves - 4 - 5
Coriander leaves - 1 tbsp
Oil - 1 tsp
For tempering
Clarified butter - 1 tsp
Whole red chilly - 1
Cumin seeds - 1/2 tsp
Black mustard seeds - 1/2 tbsp

METHOD
   Wash and soak rice, dal and methi seeds for 4 hours.Blend all the ingredients together.Add more water if necessary.
The batter should be relatively thin.
  Add salt and covered it for 12 hours fermentation.
  Heat non stick tawa to very hot sprinkle some coconut oil till sizzles and quickly pour a large spoon of dosa batter on it.
  Lower the heat but some oil over dosa.
 Serve them hot with sambhar and rasam

SAMBAR
Heat oil add the chopped veggies and saute for 5 - 6 mins.
Pressure cook dal and all the shallow fry veggies,turmeric powder and salt with three cup of water.
After one whistle simmer the gas for ten minutes.
After some time we open the cooker lid
.Now we add sambar powder, red chilly powder and imli pulp and mix well..
To temper it with all spices and mix well in the sambar.
Garnish with coriander leaves and serve with dosa

RASAM
Soak tamarind in hot water for 30 mins
Now squeeze the tamarind and reserve the water.
Wash and chop the tomato.
Heat oil in a pan and add chopped tomato and cook until soft.
Add curry leaves,coriander leaves and turmeric  powder and mix well.
Add tamarind water and bring to boil.
Once boiled add salt, sugar and rasam powder and mix well.
Heat one tsp clarified butter in a pan.
Add black mustard seeds,cumin seeds and whole red chilly and temper the rasam.

RAW BANANA KOFTA

Prep Time : 30 mins
Cooking Time : 50 mins
Serve : 4

INGREDIENTS
Raw banana - 4
Boiled potato - 2
Samak rice flour - 1 tbsp
Sendha salt - to taste
Oil - for frying
For stuffing
Finely chopped green chilly - 2 - 3
Finely chopped cashew nuts - 3 - 4
Raisins - 1 tbsp
For gravy
Roasted peanuts powder - 100 gms
Milk -  2 cup
Ginger - 1 inch stick
Fresh cream - 1/4 cup
Sendha salt - to taste
Whole black pepper - 4- 5
Cumin seeds - 1 tsp
Coriander leaves


METHOD
For kofta
Boiled the banana and potato in a pressure cooker with one cup of water.
Once cooled mash the banana and potato and add samak rice flour and sendha salt and mix well
Divide the dough into balls.
Stuff the filling in the banana balls
Heat oil for deep frying,deep fry these balls until golden and crispy.
Always cook in medium flame.
For gravy
Dry roast the peanuts in medium flame.
Once cooled to remove the skin of the peanuts and make the powder of roasted peanuts,ginger,cumin seeds and whole black pepper.
Also add fresh cream and milk.
Heat remaining oil in a pan,add cumin seeds to crackle.
Now add peanuts mixture and two cup of milk and stir continuously until thick and change the color
Add two cup of water sendha,salt and bring to boil
When it boiled turn off the flame.
Keep the kofta on a plate and pour the gravy.
Serve hot.