BUTTER NAAN

INGREDIENTS
Maida   -   2 cup
Baking powder   -  1/2 tsp
Milk   -  2 tbsp
Curd   -  1 tbsp
Butter   -   1 cube
Oil        -  1 tbsp
Salt     -  to taste
Sugar    -  1/2 tsp
Mangrail/onion seeds    -  1 tbsp
Water   -   as required

METHOD
In a kneading bowl mix together maida,milk,salt,curd,oil and baking powder.Add little water and make a soft dough.Cover and keep for 4 - 5 hours.Knead it again.

Take some dough and make into balls.Roll out each dough into thin circle with the help of rolling pin.Grease oil in it and sprinkle dry flour then fold it.And again grease oil in the half circle and sprinkle the dry flour and fold it.

Now flattern the naan with rolling pin.Sprinkle mangrail seeds and roll out.Heat the kadai in a gas.Apply water to one side of the naan.Now put the water part of the naan on hot kadai.When bubbles come invert the kadai directly on flame.
Grease butter and serve.

SABUT MOONG DAL CHEELA

Prep Time     :15 mins
Cooking Time : 20 mins

INGREDIENTS
Saboot moong dal                                  -                                     1 cup
Cumin seeds                                         -                                     1 tsp
Salt                                                      -                                     to taste
Water                                                   -                                    as required

METHOD
 Wash and soak moong dal for 3 - 4 hours.Then drain moong dal completely and grind it.Add more water if necessary.Add salt and cumin seeds and mix well.

Heat non stick pan to very hot sprinkle some oil till it sizzles and quickly pour one large spoon of batter on it.

Spread by gently rotating the pan.Lower the heat put some oil over cheela and flip it.

Serve hot with chutney.

CARROT RAITA

Prep Time  : 10 mins
Cooking Time :10 mins

INGREDIENTS
Grated carrot                      -                          1 cup
Curd                                  -                          1 cup
Black salt                           -                          to taste
Sugar                                 -                          a pinch
Roasted cumin powder        -                           a pinch

METHOD
  Beat the curd till smooth.
  Sprinkle black salt, roasted cumin powder and sugar and mix well.
 Serve with biryani

COCONUT CHUTNEY

INGREDIENTS
Chana dal                            -                        100gms
Fresh coconut                      -                         100 gms
Green chillies                      -                         4 - 5 nug
Mustard seeds                      -                        a pinch
Mustard oil                          -                         1tsp

METHOD
Dry roast the chana dal.Blend all the ingredients to a smooth consistency.
Now temper the chutney with mustard seeds and serve with idly and dosa.

UTTAPAM

INGREDIENTS
Rice                                 -                                              3 cup
Dhuli urad dal                   -                                              1 cup
Fenugreek seeds                -                                              1/2 tsp
Finely chopped onion         -                                              1
Finely chopped tomato       -                                               1
Salt                                  -                                               to taste
Oil                                   -                                               4 tbsp
Chopped coriander leaves   -                                               1 tbsp
METHOD
Wash and soak rice,dal and methi seeds for 4 hours.Blend all the ingredients together. Add water if necessary.Add salt and covered it for 12 hours fermentation.

Heat non stick tawa to very hot sprinkle some oil till it sizzles and quickly pour a large spoon of uttapam batter on it.
Lower the heat but some oil over uttapam.
At the top the uttapam with onion, tomato and green coriander leaves.
Flip when done on one side.
Serve them hot with sambhar and chutney.

HARA KABAB

INGREDIENTS
Palak                                        -                              250gms
Mattar                                      -                              1 cup
Roasted chana powder                -                              6 tbsp
Ginger,garlic paste                     -                              1 tsp
Bread slice                                -                               1
Ajwain                                      -                               a pinch
Mangrail                                   -                               a pinch
Mashed paneer                           -                               3 tbsp
White pepper                             -                                a pinch
Salt                                           -                                to taste
Oil                                            -                                2 tbsp

METHOD
  Clean and wash the palak and mattar. Pressure cook the palak and mattar on a medium flame with one cup of water. After one whistle switch off the gas.
 Once cooled,open the lid. Drain water and mash it. Add all the ingredients except oil and mix well.
Shape each ball to flat patties of medium thickness.

Deep fry in hot oil until golden in color. Flipping once in between. Always cook in medium flame.Drain in paper napkin.
 Hara kabab is ready to serve.
Serve hot with tea.

PLAIN DOSA

INGREDIENTS
Rice    -  3 cup
Urad ki dhuli dal  -  1 cup
Methi seeds  -  1/2 tsp
Salt  -  to taste
Oil  - 4 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 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 chutney.