Break fast

Vada:









ingredients:

• split black gram(skinless)-1cup
• greenchilli chopped-1
• coarsely crushed pepper corns-3
• coconut pieces small chopped-15 pieces
• ginger chopped-1/2 tsp
• coriander leaves chopped-1tsp
• oil for frying
• salt to taste

procedure:

firstly wash the black gram twice then soak with little water for 2 hours.then put it to a blender and grind to a thick dough(add water little by little) with a little grainy texture.stiff enough to stand on ur palm .allow the dough to ferment overnight ,in the morning add all the other ingredients mix well,heat up the oil ,then wet ur hands with water put a little dough on your palm,dip ur finger in water and make a hole in the center,if u don't want to do this then u can just put it like a bonda(drop a blob of dough roughly).fry on medium flame until golden brown.serve with chutney

tips:if you are preparing it for the evening snack then soak overnight and grind it in the morning and ferment it until evening.
because the dough for vada needs to be fluffy and  very thick its always good to add water little by little,grinding it in a blender is little bit tough,if you have a grinder its more easier.if you put a blob of dough on a plate it should sit stiff,and not

coconut chutney:

• coconut grated-1cup
• green chilli-1-2 or according to ur spice
• coriander leaves-4-5 tsp
• ginger-2 little pieces
• tamarind-tiny bit
• salt to taste
• water to grind

grind all the ingredients in a blender to a paste,tou can have it with vada ,idli,dosa, etc..

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Crepe:

ingredients:

•  maida-1cup 
• eggs-2
• milk-1/2 cup
• 1/2 cup water
• salt-1/4 tsp
• melted butter-2 tbsp.

procedure:

mix salt an maida then in another bowl mix wet ingredients then mix all together.then heat a pan on medium low .now pour one small ladle of the batter  and slowly rotate the pan so that the batter spreads all over the pan thinly flip for few secs and take it out

for stuffing in a pan add lil oil add lil chopped  onion fry until translucent add finely chopped capcicum ,chopped mushroom,chopped tomato( with out seeds) ,an one scrambled egg(how we make for egg burgee  just egg salt an lil pepper)cook well but lil crunchy

put a spoon of mixture in the middle of the crepe and fold like packet

tips:the temperature of the pan is key for the crepe to turn out thin and good,and also for the batter to spread allover.quickness is the key too

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Zucchini Bread: preheat 350F

ingredients: 

•  pecans or walnuts -1/2 cup (50 grams)
• 1 cup (240 ml) shredded raw zucchini (1-2 zucchini)
• 1/2 cup (120 ml) grated raw apple
• 1 1/2 cups (195 grams) all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• nutmeg powder 1 pinch optional but I used
• corn, vegetable or canola oil-1/2 cup-120ml
• granulated white sugar-2/3 cup
• large eggs-2
• vanilla extract-1teaspoon
• coconut grated-1/2 cup
• sweetned or un sweetened coconut-1/2 cup-25 grams

procedure

Toast the pecans or walnuts for about 10 minutes on low flame. Let cool and then chop coarsely.

Grate the zucchini, using a medium grater, and then peel and grate the apple. 

In a large bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. 

In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugar, eggs, and vanilla extract until well blended (about 1-2 minutes). Beat in the grated zucchini and apple. Add the flour mixture, beating just until combined. Then fold in the nuts and coconut. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes.

use a whisk for mixing  the egg mixture mix faster than u do and for the rest of the mixing u can use spatula but make sure u don't over mix like other dough

tips: adjust sweet accordingly,with sweetened or unsweetened coconut

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Whole moong(green gram) dosa:

ingredients:

•   green moong-1cup
•  cup rice-3/4 cup
•  split black gram-2teaspoon
• fenugreek seeds-1/2 tsp
• procedure:
• 
  
• firstly wash the grains then soak overnight then grind it in the morning,you can use the soaked water for grinding.grind it to dosa batter consistency, make dosas and serve with chutney

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Egg soufflé :

ingredients:

• frozen spinach thawed and squeezed-3 tbsp
• minced/finely chopped artichoke-3 tbsp
• onion minced/finely chopped-2 tsp
• red bell pepper finely chopped-1 tsp
• eggs-5
• milk-2 tbsp
• heavy cream/fresh cream- 2 tbsp
• cheddar cheese shredded/grated-1/4 cup
• grated monterey jack cheese -1/4 cup
• grated parmesan cheese- 1 tbsp
• asiago cheese-1/4 cup
• salt-1/4 tsp
• pillsbury cresent butter flake dough or any puff pastry dough

procedure:

preheat oven to 375 degrees farenheit

combine spinach ,artichoke,bell pepper and onion in a bowl 

add 2 tbsp of water and microwave for 3 minutes. beat 4 eggs  add milk ,heavy cream,and the 3 cheese, parmesan ,monterey jack and cheddar now add the microwaved mixture .and mix well microwave the mixture for 30 seconds on high ,take out and stir,repet the procedure 4-5 times,until you have a very runny scrambled egg mixture,this is to make the filling thick enough so that the dough wont get soggy or gets folded over into the mixture.

roll the dough after it is thawed ,some will have the triangle shaped cutting in them ,but we want a triangle.so roll the sheet to fill the gaps then cut rectangles ,you can dust the dough with flour for rolling. rectangles should be 6 by 6 inch

brush the baking stone wares or ramekins with butter  line it with the dough squares then add equal amount of egg mixtures ,sprinkle asiago cheese around a 1 tbsp then  gently fold the dough from the sides over the mixture in the middle.

beat the remaining one egg and brush them on to the top of the dough on each ramekin .

bake for 25-30 minutes ,serve hot

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Veggie and cheesy omlet:

• eggs-3
• red and green bellpeppers-2tsp
• smoked gruyere cheese-1tsp
• cheddar cheese-1tsp
• chopped button or portrabella mushrooms
• broccoli chopped-2tsp
• spring onion chopped-1tsp
• tomato chopped-1tsp
• pepper powder-1/4 tsp
• salt to taste
• oil-2tsp

procedure:

beat the egg then add all the ingredients together and mix .check salt coz cheese usually have salt in them.heat a pan add oil then pour the egg mixture ,close lid cook for 2 min on low flame then flip and cook for 3 mins

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 Savory potato pancake:

ingredients:

•  egg-1
• russet potato-1 medium
• grated gruyere cheese-3teaspoon
• chopped cilantro/coriander leaves
• pepper powder-1/4tsp
• salt to taste

procedure:

 heat oil in a pan,spread the mixture like dosa/pancake close lid for 5 mins in midlow flame flip an cook for 2 mins serve with tomato ketchup,if you want spicy you can add green chillies chopped.

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 Ragi dosa/pancake:

ingredients:

• ragi flour/finger millet flour-1cup
• yogurt-2tsp
• cumin seeds-1/4tsp
• cucumber grated -1/2 cup
• water-
• salt to taste
• green chilli chopped-1
• coriander leaves-2tsp

procedure:

mix all the ingredients together,and water enough to mix it to pancake/dosa batter consistency.then pour enough batter and spread to make thin pancake/dosa .close lid and cook on low flame until slightly crisp then flip and cook for few more minutes. serve with pickle ,coconut chutney or chicken curry

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 Pancakes:

•   all purpose flour-1cup
• sugar-2 1/2tbsp
• baking powder-11/2tsp
• salt-1/4
• egg-1 large
• milk-1cup
• vanilla essence-1tsp
• melted butter-2tbs

procedure:

mix flour,baking powder and salt in another bowl mix melted butter, sugar, vanilla essence milk and egg , then mix both mixtures together and keepaside for 5 mins then heat a pan just pour a ladle of batter leave it untouched ,bubble starts to appear and break flip and cook for  1 more min -the heat must be medium low.serve with maple syrup,honey or melted butter

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Masala dosa: 

Dosa batter mesurements:

• sona massori rice or dosa rice-3 cups
• parboiled rice,whute-3/4 cup
• urad/blackgram split-1cup
• channa dal/Bengal gram split-2 tbsp
• fenugreek seeds-1 tbsp
• avalakki/beaten rice/flatten rice flakes-2tbs
• salt

procedure:

wash and soak rice for 1-2 hrs,wash twice and soak blackgram split-1 hr,and mix together fenugreek ,beaten rice,and Bengal gram split wash once and soak

then grind urad dal first, to thick and fluffy batter consistency  ,then grind rice until lightly grainy texture, finally grind the beaten rice, fenugreek and Bengal gram to almost fine and thick.mix all together then  allow it to ferment overnight

tips: fermentation depends on the weather and temp,if its cold then you need to grind the batter a few hrs early,like if you r making it for breakfast around 6 to 7 then grind it the previous day evening around 3to4 0 clock.if its hot then grind around 5.

 2.if you don't have par boiled rice(not the brown boiled rice) you can take 4 cups of sona massori rice,some dosa rice may be sticky which might change the texture of dosa,

avlakki speeds the process of fermentation and also helps in browning of dosa

Red chutney for masala dosa:

ingredients:

• Kashmiri/byadgi whole redchilies -5
• garlic cloves-3 -4
• ginger-2-3 slices
• salt
• lemon -1/2
• putani/roasted channa dal/roasted chickpeachickpea

procedure:

in a blender grind to paste all the ingredients with little water to a thick paste consistency,keep aside
tips:you can check the masala if you want spicy and more tangy adjust chillies and lemo juice accordingly

Potato masala for dosa:

ingredients:

• potato -2
• ginger chopped-1tsp
• greenchilli slit-2
• cashew nuts-5 whole cut to pieces
• channa dal/Bengal gram split-1/2 tsp
• curry leaves-1 big sprig
• asafetida powder -1 pinch
• turmeric powder-1/2 tsp
• urad dal/black gram split-1/4 tsp
• onion big pieces chopped-1 1/2
• mustard seeds-1/2 tsp
• cumin seeds-1/4 tsp
• salt to taste
• chopped coriander leaves/cilantro-3tbsp
• oil-3-4 tsp

procedure:

firstly boil potatos whole then chopp then roughly
in a pan heat oil add mustard,cumin,green chillies chopped ginger,urad dal,cashew nuts,curry leaves and turmeric powder fry for a min then add chopped onion fry for a minute or two just until raw smell is gone,add asafetida then add potatos and salt  mix well add 3-4 tsp of water (so that the masala is not very dry) ad chopped cilantro mix well cook for a minute or two

tips:if u don't have asafetida podwer then its better to dilute it in a teaspoon of water so thet it mixes well

Coconut chutney for dosa:

ingredients:

• grated coconut -1/2 cup
• ginger-1 piece
• tamarind -a bit
• green chillies-1
• coriander leaves chopped-2 tablespoons
• salt
• water -little

procedure:

if you want plain chutney then grind all ingredients together to a paste
if you want a plain chtney then exclude coriander leaves and add coriander seeds and grind
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Spinach pancake:

ingredients:

• whole wheat flour-1 1/4 cup
• baking powder-3/4 tsp
• salt to taste
• finely chopped spinach-1/2 cup
• milk-1 1/4 cup
• water-
• spring onion finely chopped-2 sprigs
• green chillies chopped-1
• olive oil-few teaspoons

procedure:

in a bowl mix wheat flour,baking powder,salt mix then add spinach and spring onion greenchillies and milk,and water as required mix well,see that ther is no lumps,to pancake batter consistency .keep aside for 20 mins
heat a pan add half teaspoon olive oil then pour a ladle of batter like a pancake,or u can just spread it to make it thinner.close lid cook on medium low for few mins then flip and cook on the other side too.serve with ketchup,sauce,sambar,chutney

tip: taste good with spicy lemon butter,see chutney and sides and dips

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Buttermilk pancake:

ingredients:

• all-purpose flour-2 cups
• castor sugar-2 1/2-3tbsp
• baking soda-1tsp
• salt-1tsp
• eggs-2
• baking powder-3/4tsp
• buttermilk-2cups

procedure:

in a bowl mix flour,salt,baking soda and baking powder.

in another bowl mix egg, butter milk,and sugar

then mix both together to form a batter

heat a iron skillet or a non stick pan on medium low .pour batter wait until lot of bubbles form then flip and cook until light golden brown on the other side.

tips:

too much time on the skillet your pan cake might turn dry

you might also add pure vanilla extract for extra  flavor

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Olive spread with baguette

ingredients:

• green and black olives chopped or sliced-1 cup
• baguette- sliced into 2 half
• green onion/spring onion /scallions-2 stalk chopped
• butter-1/2 stick softened
• mayonese-1/4cup
• Monterey jack cheese -3/4 cup  grated
• chopped cilantro/coriander-5tsp
• pepper-1/2tsp
• preheat oven to 325F

procedure:

mix all the ingredients together untill all incorporated then take desired amount and spread on the bread bake in the preheated oven

tips: you can try this with any loaf bread ,but the cooking time might vary

apply a thick coat as the spread soaks in the bread ,so the whole bread gets flavourful

3.you can also use chilli flakes if you want some spice

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Ragi dosa/finger millet dosa:

ingredients:

• ragi/finger millet flour-1 cup
• dosa rice or sina massori rice -1 cup
• urad dal/black gram split-1/2 cup
• flattened rice/poha/avalakki-1/4 cup
• methi/fenugreek seeds-3/4tsp
• salt
• butter-as required

procedure:

first wash rice and soak with poha. wash blackgram split twice and soak with fenugreek seeds. soak them  for 4-5 hours

then  grind black gram and fenugreek seeds with enough water to a smooth fluffy  batter (same as you do for regular dosa) take it out to a bowl

grind poha and rice with enough water  until fine granular consistency take it out to the same bowl

then add the ragi flour mix well  add water if reqired to get dosa batter consistency

add salt and close lid keep it overnight in a warm place

next morning mix the batter once again heat a pan pour a ladle of batter spread in circular motion apply some butter then close lid for a minute (medium heat) take out and flip the dosa after a minute take out on to a plate serve with coconut chutney or coriander coconut chutney

tips:1.fermentation of the batter depends on the weather too so if its very cold grind the batter a little early so that it ferments well next morning

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Egg muffins/cups:

ingredients:

• eggs-4-5
• onion finely chopped- 1
• red and green bellpeppers finely chooped-4tbsp
• pepper powder-according to your taste
• green chillies or jalapenos-your taste-optional
• salt
• olives finely chopped-2-3 tbsp.
• olive oil or veg oil-5 tbsp.
• chopped coriander leaves-2-3 tbsp.
• grated mozzarella and mild cheddar cheese-4-5 tbsp mixed together
• preheat oven to 180 C /350 F

procedure:

grease the cupcake moulds with oil
in a bowl mix all igredients except oil and cheese then pour the mixture to the moulds  top each with the cheese and drizzle olive oil on top bake in the preheated oven untill done about 15-20 mins

tips:cheese have salt in them so carefully add salt to the egg

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Red bellpepper-egg burji:

ingredients:

• egg-3
• red bellpepper-1/2 of 1
• tomato chopped -1
• onion chopped-2 medium
• chicken masala powder-3/4 to 1 tsp/kundapur chicken masala/mix of 1/2 tsp coriander 1/2 tsp cumin powder ,garam masala powder 1 pinch and 1/2 tsp redchilli powder.
• oil-3-4tbsp
• salt
• bread slices and cheese spread,butter,tomato ketchup -optional

procedure:

heat up a pan add oil then add chopped onion and close lid and fry untill translucent then add chopped tomato and bellpepper add salt and cook untill tomatos are soft and mushy then add chicken masala powder and fry for  2-3 mins then break egg on the masala untill the eggs turn white on sides then mix well the texture should be like scrambled eggs ,make sure its moist ,over cooking might leave the mixture dry(lil chunks of eggs should be visible)
you can serve this with dosa ,or chapathi

for bread- you can butter bread slices on both sides and toast them on both sides on a pan , then apply cream cheese on one side then spread the mixture evenly and cover with another slice of bread.you can also grill this sandwich in a sandwich maker

tips:1. ofcourse the taste will differ with use of different masala.you can use which ever available
2. you can increase the redchilli for a spicy kick

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Beaten rice with yougurt-(mosaru avalakki)

ingredients:

• beaten rice-(thick variety)-1 cup i took 1 baking measurement cup
• yogurt/curd-1 to 1 1/2 cup
• salt
• asafoteida-1/4 tsp 
• ginger chopped -1/4 tsp
• oil-2tbsp
• curry leaves- 5-6 leaves
• dry red chilli-1 broken into 2-3 pieces
• green chilli - 1
• cumin seeds-1/2 tsp
• mustard -1/4tsp
• turmeric- 2 pinch
• peanuts-3tbsp
• bengal gram split/channa dal-1/4 tsp
• chopped corriander leaves-2
• pineapple chopped-3-4 tbsp

procedure:

firstly wash beaten rice twice then soak it for 6-8 mins (properly soft but not mushy)

then in a bowl add beaten rice 

heat up a pan add oil add channa dal.mustard seeds,cumin seeds ,turmeric,curry leaves,peanuts ,little salt,green chilli,ginger chopped,dry red chilli broken fry for 2-3  mins then take off heat add asafoteida and chopped corriander 

then add it to beaten rice along with yogurt  and mix well check for salt and  leave it for 5 mins check if it needs more yogurt add if necessary add some.finally add pine apple and mix

tip:1.pineapple tastes relly good with this dish  but if you dont want pineapple leave it out

2.this is a tummy cooling dish,best when you have indigestion problem,or feel heavy,this a light and filling dish. .you can leave out peanuts

3.remember to add salt to penuts or else they will not taste good salt less

4. you can make the same with left over white rice

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Sandwich:


ingredients:

• bread slices-4-6 slices
• cabbage chopped- 1/2 cup
• salt
• oil
• tomato slices 4-6
• cucumber slices-4-6
• butter-2tbsp
• pudina/mint chutney-2-4 tbsp
• tomato sauce or ketchup or chilli sauce-2-3 tbsp
• eggs-2
• cheese slices-2 or shredded mozzarella cheese-4-6 tbsp

procedure:

to begin with ,chop cabbage and wash them well then heat up a pan add oil then add cabbage ,salt (very little)and fry it for 4-5 mins on medium to high heat(do not close lid .cooking on high heat the water evoperates quick and gives a smoked flavour)

heat up a pan add oil break a egg add salt and pepper flip (just leave the yellow part  3/4 cooked)

in another pan add oil then add chopped   take bread slices butter on both sides then apply mint chutney 1tbsp then spread 2 tbsp of fried cabbage then place slices of cucumber and tomato,egg then cheese now place  the apply ketchup on the other slice of bread and place  on top and press firm .you can make it with a sandwich maker or also on stove top on medium low heat.cut diagonally and serve hot

tips: if you are doin on stove top then just toast the bread in a pan on both sides with low medium heat(to get slightly crispy)
2.mint chutney tastes awesome with this sandwich but if you dont have you can use chiili sauce and tomato ketchup combination
3. you can leave out cheese if you dont like 

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Zucchini pancake:

ingredients:

• zucchini-2 medium
• potato-1 medium
• eggs-2
• salt
• oil-2-3tsp
• whole wheat flour/atta-1tbsp
• chopped corriander/cilantro leaves-3tbsp
• pepper-1/4 to1/2 tsp

procedure:

wash and grate zucchini,peel and grate potatoes then transfer them to a bowl add chopped cilantro ,pepper and salt mix then add eggs and flour mix well leave aside for 10 to 15 mins

then heat up a pan add a tsp of oil then take a ladle full of mixture and spread it to desired thickness, close lid and cook for 3-4 mins on low flame (raise the heat for few sec to get golden clour) then flip cook for a minute or two ,take out to a plate serve with hot chilli sauce or ketchup. this a quick recipe for breakfast or a snack ,even for lunch boxes,

tip: you can also use green chillies instead of pepper powder
you can also call this a zucchini omlet 


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Tangy potato curry:for dosa

ingredients:

• boiled and chopped potatos-2
• tomato chopped-2
• pearl onions/sambar onions-optional -4-5
• green chilli half of 1
• ginger garlic paste -1/2 tsp
• fennel seeds-lil less than 1/4tsp
• cumin seeds-1/4tsp
• mustard seeds-1/4 tsp
• turmeric powder-less then 1/4 tsp
• asafoteida powder- 2 pinch
• curry leaves-1 sprig
• corriander powder-1/2tsp
• cumin powder-1/2 tsp
• kashmiri redchilli powder-1/2 tsp or more depending on spice
• garam masala powder - 2 pinch
• chopped corriander leaves-2tsp
• salt
• oil-3tbsp

procedure:

heat up a pan add cumin and mustard seeds then add curry leaves,turmeric powder,pearl onion,green chilli  saute for a minute then add ginger garlic paste cumin powder and corriander powder saute untill raw smell  is gone then add chopped tomato add salt cover lid cook untill tomatos are slightly soft then add red chilli powder and the boiled and cubed potatos  

 mix well for 3-4 mins then add water as required(or about 3/4 cup) bring ot to boil and simmer(lower heat)cook untill well blended and creamy(to gravy consistency,you can also mash 2 tbsp of potato pieces and add to get the creamy texture)add garam masala powder,asafoteida powder and chopped corriander mix and and cook for 2 more minutes 

serve with dosas

tips:if you dont like the tangy taste you can add pinch of sugar to cut the acidity of the dish

do not boil too much or else the potatos will get too much mushy

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Cabbage paratha:

ingredients:

• whole wheat flour/chapathi flour-2 cups
• cabbage  grated or finely chopped-3/4 cup
• chopped corriander leaves-3tbsp
• cumin seeds-1/2 tsp
• garam masala powder-2 pinch
• redchilli powder- 1/4 tsp
• green chilli chooped -little
• turmeric powder- 1.4tsp
• salt
• oil 1tsp

procedure:

mix all the dry ingredients  except oil then slowly add water and bind it to a soft and firm dough then add oil and knead the dough for a minute and rest it for atleast half hr

then make balls and roll them ,you can add oil/butter or ghee slightly on both sides and cook untill done (cook on medium and low flame so that the cabbage cooks well)

serve with cucumber raitha,plain yougurt/curd and pickle

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Aloo/potato paratha:

ingredients:

• boiled potato-2 big
• green chilli chopped -1
• chopped ginger-1/2tsp
• chopped cilantro/corriander leaves-3-4tbsp
• turmeric-1/4 to 1/2 tsp
• cumin seeds-3/4tsp
• garam masala powder-1/4tsp
• salt
• oil-21/2 tbsp

for chapathi dough:

• chapathi/wheat flour-3 cups
• water as required
• salt-1/2 tsp

procedure:

first mix enough water to flour and salt mix to form a firm and soft dough(not sticky)

knead well to develop gluten then rest for atleast half hour

mash the potatos well,make sure there are no big lumps or pieces (or else the paratha will tear while u roll it)

then heat up a pan , add oil,add cumin chopped ginger and chopped greenchilli saute for a minute add turmeric powder saute then

 add mashed potato  mix well also add chopped corriander leaves and garam masala mix well for 2-3 minutes then keep aside to cool

take a portion lil more than chapati dough dust it with flour 

then with a rolling pin just roll out the edges ,leaving the centre thick enough to stuff a ball of potato mixture-centre is thicker though its not visible clearly in this pic

stuff the potato mixture and just fold in the sides to the centre so as to cover and form a ball again

dust it with flour again and slowly roll out ,(do not apply too mush pressure like rolling chapathis).

then  put it on hot pan/tawa apply butter or ghee/clarified butter on both sides and cook untill done

serve with pickle ,or yogurt or ant kind of chutney powders

tips:1. how perfect your paratha turns out will all depend on the the firm and softness of the dough and the stuffing(make sure that the potatos are well cooked ,the lesser the lumps better the paratha-i mean less tearing while rolling). 

just keep trying,practice makes paratha perfect :)

2.you can you a lil red chilli powder if you want it spicy and if your using yogurt

3.a tip for better potato masala-make sure potatos are cooked through,dont boil potatos the previous day or way ahead of time the potatos will have more lumps when you mash coz it'l be stiff. the starchiness will be less

its better if you cook potatos whole in a pressure cooker ,and remove it from water soon after and mash.

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Whole green moong(green gram)dosa-version-2-serves2-3 people


ingredients:

• green gram-3/4 cup
• moong dal-1/4cup
• rice sona massori or dosa rice-31/2tbsp
• tomato-half of one medium
• onion-1/2 of 1 medium
• green chilli-1
• corriander leaves chopped-3tbsp
• salt
• oil ,butter or ghee

for chutney:

• coconut-1 cup
• green chilli- 1/2 to 1
• roasted corriander seeds -1/2tsp
• ginger -small piece
• salt

for tadka/tempering

• mustard seeds-1/2 tsp
• urad dal/split black gram-1/2tsp
• curry leaves-6-7
• dry redchilli-1
• oil-2tsp

procedure:

soak whole moong,moong dal and rice together overnight then wash 

in a mixer /blender take the soaked dal and rice also add onion,tomato,corriander chopped and green chilli along with salt,grind to paste (when you rub between two fingers it should feel slightly grainy)similar to dosa batter.

grind all ingredients together for chutney then take out to a bowl

heat up a small pan add oil add all the ingredients and when the urad dal turne slightly brown add the tadka to the chutney

heat up a dosa tawa or a pan ,if you are using a nonstick its fine,but for iron griddle just rub on a little oil evenly before spreading the batter, now pour enough batter (same as other dosa) and spread in circular motion. close lid for a minute then just add few drops og ghee or melted butter on the dosa for a good taste and crispness then flip cook for a minute on other side too,then serve with coconut chutney

tips:cut onion tomato and onion roughly before adding it to the mixer/blender

2. let the batter be thick

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Mushroom and egg sandwich:

ingredients:

• mushroom- 8 quartered or chopped to small pieces
• green chilli- 1/2 of one
• garlic chopped-1tsp
• onion thick slices-1/2 of 1 big onion
• soy sauce-2tsp
• pepper powder -1/4tsp or as required
• eggs-2
• salt
• oil-2-3 tsp
• mayonaise- to spread on the sandwich 

procedure:

heatup a pan add oil then add chilli and onion saute for a minute then add chopped mushroom and fry for 4-5 mins then add soy sauce ,garlic chopped ,pepper powder and mix well and cook untill soy sauce coats well and mushrooms are done

heatup another pan then add a tsp of oil break 2 eggs sprinkle some salt  when the egg turns white all over then scramble them with the spoon ,eggs should look like small  blobs

now add the scrambled eggs to the mushroom mixture.

then lightly butter  the bread on both sides and toast them apply desired mount of mayonaise then spread the mushroom and egg mixture and place the other slice of bread and serve .

tips: soy has salt in it so check before you add additional salt

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Onion rava dosa: serves-4-5 

ingredients:

• rava-1 cup
• maida- 1cup
• rice flour-1/2 cup
• onion finely chopped-1 big
• chopped cilantro/corriander leaves-4tbsp
• chopped green chilli-1
• cumin seeds-3/4 tsp
• white sesame seeds-3/4tsp
• salt
• water-3 1/2 to 4 cups or more

procedure:

in a bowl take all ingredients along with salt add water and mix untill thin batter leave aside for 30 mins.add water if you feel batter is thick.

heat up a pan(medium high heat)then then spread (spill) 2-3 ladle of batter (fill in big holes if any)to form a dosa . now just apply butter(melted) or ghee lightly all over with a spoon . after it turns golden (underneath) and crisp then flip and cook on the other side, cook for a minute -minute and a half then take out and serve with coconut chutney

tip: every time you make a dosa make sure you mix batter or coz the rava will settle down in the bottom

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Peas upma:

ingredients:

• upma rava/sooji-1 cup
• boiling water-2 cups
• peas -frozen /fresh-1/2 cup
• green chilli-1-2
• cinnamon stick-1inch
• cloves-2
• chopped onion-1
• tomato chopped -1 big
• ginger-1/2 tsp chopped
• mustard seeds-1/2tsp
• turmeric-1/4tsp
• chopped corriander leaves-3tsp
• salt
• clarified butter/ghee-1tbsp
• oil-2tbsp

procedure:

dry roast rava/sooji in a pan on medium heat untill crisp ,slightly changed colour ,keep aside

then in another pan add oil then add mustard turmeric ,green chilli,cinnamon and cloves when they sizzle add chopped onion fry untill they turn translucent then add chopped tomato and peas add enough salt mix close lid and cook untill tomato is soft and peas is done.then add boiling water .bring the mixture to a boil then add roasted sooji mix add ghee and salt as required. close lid and cook on low heat untill done(the granules are puffed and there is no white spots visible)

tips:the key to get a perfect upma is to fry the rava just right ,if the rava is not fried enough then it gets mushy and sticky and if its over fried itll be too dry

2. just have some extra hot water incase your upma is dry you can add it when necessary

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Masala chapathi:

ingredients:

• chapathi flour/whole wheat flour-2-3 cups
• redchilli powder-1/4-1/2 tsp
• ginger garlic paste - 1tsp
• crushed fennel seeds- 1/2tsp
• turmeric powder- 1/4tsp
• garam masala powder- 1/4 tsp
• cumin powder- 1/4tsp
• chopped corriander leaves- 4-5 tbsp
• clarified butter/ghee- 1/2tsp
• salt
• water-just enough top make the dough

procedure:

     in a bowl take flour then add,salt redchilli powder,turmeric powder,garam masala powder,ginger garlic paste,crushed fennel seeds,cumin powder,chopped corriander leaves and ghee ,roughly mix all ingredients together then slowly add water little by lilltle and make a soft dough(just like plain chapathi dough) then make balls , dust with flour and roll like chapathis .fry on tawa on both sides you can spread a little butter on the hot chapathis.serve with pickle and curd/yogurt

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Paneer chapathi:

ingredients

• grated paneer - 1 cup
• chapatti flour /whole wheat flour- 3 cups
• cumin powder- 3/4tsp
• finely chopped coriander leaves- 3-4 tbsp.
• sesame seeds-1 1/2 tsp
• turmeric powder- 1/4 tsp
• salt
• water

procedure:

in a bowl add grated paneer ,chopped coriander leaves,cumin powder,sesame seeds, turmeric powder and salt mix well  then add the flour now add water little by little and knead  it well to a soft dough .rest the dough for half hour,

then make balls, dust with extra flour and roll it into chapathis.fry on tawa on both sides dry or with butter.serve with any gravy or chutney

tip: this is good tiffin box recipe for kids,you can just spread cheese spread and spread chopped olives and then roll, and  also with sweet pickle relish ,pickle or ketchup

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Veg stuffed green masala dosa:

ingrdients:

• dosa batter-same as for masala dosa
• grated carrot- 1 cup
• finely chopped onion-1 big
• butter or clarified butter/ghee- as required

for the green masala /chutney:

• chopped corriander leaves- 5 tbsp
• mint leaves- 12
• cumin seeds- 1/4 tsp
• chat masala powder- 1/4 tsp
• hung yogurt- 1 tbsp
• cocnut grated - 1 tbsp
• chilli- 1/2 to 1 whole
• ginger- 1 small piece
• lemon juice- 4-5 drops
• salt

procedure:

 for hung yogurt :

 you can take a cup of yogurt into a muslin cloth let the water strain a little then  tie it and hang it so that all the excess water drains of(same like how you do it for home made paneer).thers another way but itll take a little longer -incase you dont have a muslin cloth you can put the yogurt in  a tea stainer and let the excess water content drain off well,itll take around 1 1/2 to 2 hrs

for chutney : grind all ingredients with very little water to a thick paste

for dosa:

just spread the dosa thinly on the hot tawa spread butter evenly with a spoon .because we wont flip this dosa  and we want it to be fully cooked ,so with the help of the same spoon just with little pressure even the puffness if any on the dosa 

then spread a tsp or more, of the green chutney evenly  ,

then spread grated carrots and onion

 (though you have added salt to the batter and also to the chutney coz onions and carrots are sweet sometimes it might get bland so sprinkle salt if necessary)

serve with plain coconut chutney or eat it as it is ,tastes awesome when served hot

tips:1.the ingredients mentioned above for chutney will be enough for 8-9 dosas .you can double it if your making more.and also this chutney can be used as a topping or dip for chats or samosas and kachoris or even for chapathis

2. this can be a lunch box recipe for kids ,but leave out the onions as itll make the dosas soggy when kept for long /it wont be as crispy 

3. masla dosa batter will taste good but you can make this with normal crispy dosa batter

4. dosas turn out crispier on iron tawas

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Cucumber  rava rotti:

ingredients:

• cucumber grated- 3/4 th cup
• rava/sooji/wheat semolina-  2 cups
• yogurt/curd- 1/2 cup
• onion finely chopped- 1
• green chilli- 1-2 adjust according to ur taste
• chopped corriander leaves- 2-3 tbsp
• salt
• oil
• ghee/clarified butter
• water- to mix

procedure:

in a bowl add all ingredients then add water just enough to make a thick batter 

heat up an iron griddle add 1-2 tsp oil then add a ladle of batter on to the tawa and spread thinly by hand or by a spoon . make three- four holes then add 1/4 to half tsp  ghee (put few drops on the holes too)

 cook on low to medium heat untill golden brown then flip and cook for 4-5 mins more

serve with coconut  or corriander coconut chutney

tips: 1.using iron griddle/pan will give you a crisp rotti,

2. you can use chiroti rava or upma rava ,

3. for chiroti rava -it needs less water and needs no resting time you can make immedeatly.

4. for upma rava-it needs a little more water and rest for 5 mins ,rava soaks up the water and gets thick .you might have to add some more water to get the consistency of the thick batter

5. closing lid might make the rotti soft
6. makes 3 big rottis

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Onion rotti: plain

ingredients:

• onion chopped finely- 1 big
• sooji/semolina/rava- 2 cups
• yogurt/curd-1/2 cup
• chopped corriander leaves- 2-3 tbsp
• chopped green chillies- 1-2
• cumin seeds- 1/2 tsp
• salt
• oil-1-2 tsp per rotti
• ghee- according to your taste
• water- enough to make a thick batter

procedure:

mix all the ingredients together then add enough water to make a thick batter

heat up a pan spread a ladle full of batter and spread thinly make holes in between and spread the ghee (put some drops on the holes )helps in crisping rotti

cook untill tht side is golden brown and crisp then flip and cook for few more minutes and serve with chutney or sambar 

procedure is same as the cucumber rava rotti -tips -same

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Tomato-peanut upma:

ingredients:

• roasted upma sooji- 1 cup
• boiling water - 2 1/4 cup
• peanuts- 2-3 tbsp
• green chilli slit- 1-2
• onion chopped- 1 medium
• tomato chopped- 2 medium
• cumin seeds- 1/4tsp
• turmeric powder- 1/4 tsp
• urad dal/black gram split- 1/2 tsp
• mustard seeds- 1/4 tsp
• chopped corriander leaves- 3tbsp
• ginger chopped- 1/2 tsp
• curry leaves- 1 sprig
• salt
• ghee/clarified butter- 1tsp
• oil-3-4 tbsp

procedure:

firstly heatup oil in a pan then add mustard seeds ,cumin seeds,urad dal and peanuts also add 2 pinch of salt (for peanuts to taste well),  fry on low for a minute then  add green chilli slit ,ginger chopped,curry leaves,turmeric powder fry for a minute 

next add chopped onion fry untill just translucent then add chopped tomato fry untill soft then add chopped corriander leaves and the boiling water ,next when the mixture comes to a boil then add the roasted rava mix with a spatula so that the rava doesnt become a lump. close lid on a low flame ,cook untill done finally add the ghee and mix well serve hot

tips: 1. roast your sooji untill slightly change colour and crisp

2.you can keep extra hot water if necessary,coz some sooji /rava need less water and some need more and also it depends how well you have roasted the sooji

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Aloo bhaji: for poori

ingredients:

• boiled potatoes- 3
• onion- 2 big
• green chilli- half slit-3
• curry leaves-1 sprig
• chopped corriander leaves- 2-3 tbsp
• mustard seeds- 1/4 tsp
• fennel seeds- 1/2 tsp
• black gram split/urad dal- 1/2 tsp
• cashew- 4 whole cut to pieces
• garam masala powder-1/4 tso
• oil-4-5 tbsp
• salt

procedure:

smash the potatoes to big and small chunks(do not make a paste).or you can chope roughly with a knife then once you add to the masala you can smash rougly with the spatula

heatup the pan add oil ,take mustard seeds,fennel seeds,cashew curry leaves ,urad dal in a small bowl.then add them to the oil ,when they sizzle and the  cshew starts to turn slightly golden then add chopped onion, turmeric, fry for a minute then add the half slit green chillies.fry until the onion are translucent .

next add a glass of water and bring the mixture to a boil .then add the potatoes add salt , 

chopped corriander,and garam masala powder. cook until desired consistency 

serve with hot pooris!

tip: tastes good with everest garam masala coz it is not too strong.

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Scrambled masala egg sandwich:

ingredients:

• eggs-4
• onion sliced-2 medium
• tomato sliced-3 medium
• green chilli-1
• chopped coriander leaves-2 1/2 tsp
• ginger garlic paste- 1tsp
• fennel seeds- 1/4tsp
• red chilli powder- 1/2 tsp
• garam masala powder- 1/4 tsp
• roasted coriander and cumin powder-1/2 tsp
• tomato ketchup
• shredded lettuce
• cheese spread

procedure:

 heat up a pan add oil add fennel seeds when they sizzle add sliced onions and chopped green chilli .fru until translucent then add ginger garlic paste and fry for 3-4 minutes next add sliced tomatoes

close lid and cook until the are soft then add red chilli powder ,roasted cumin and coriander powder  and garam masala powder cook for another 4-5 mins

 then break in eggs and let cook when it turns white on the bottom layer

just run the spatula through randomly once leave for a minute then repeat to get the right consistency (do not do continuously or else you will just get paste like consistency, it should have small lumps of eggs)

next spread cheese spread on the toasted bread then spread the egg masala ,then spread shredded lettuce and lastly ketchup .place another slice of bread on top and serve

tip: you can use thin slice of cucumber instead of lettuce and  a cheese slice
2. I have used pepper flavor cheese spread

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Fluffy avalakki dosa:

ingredients:

serves 4-5 people
rice- 4 cups
beaten rice thin/avalakki- 1 1/2 cup
urad dal-1cup
methi/fenugreek seeds-1 tbsp.
cumin seeds-1/2 tsp
salt
(I used a steel tumbler /glass ,1 heap glass rice , 1/4 cup urad dal,1/2 cup beaten rice

procedure:

take a bowl and add all the ingredients ,add water and wash twice or thrice then add enough water and let it soak for 3-4 hours(you can use the soaked water for grinding)
next blend with enough water and grind to a smooth thick batter.
let this ferment overnight or atleast 8-9 hours

then on a hot iron griddle just pour enough batter just make small thick dosas (just give a slight spread) do not spread like normal dosa. cover lid and cook (you can see lot of holes on the dosas

flip when one side is golden and cook on the other side too. adjust the heat accordingly

serve with chutney or sambar

tips: fermentation is the key for the dosas to be fluffy,during winter grind the batter a little early and keep the batter in a warm place

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Kayi dosa/coconut dosa:

rice- 1 glass
coconut grated- 3/4 glass
methi seeds- 1tsp
thin avalakki/beaten rice- 3tbsp
bread slices- 2 edges removed
salt

procedure:

wash and soak rice for 3-4 hours along with methi
also add avalakki to a bowl then add little water to soak it
in a blender add rice and methi along with coconut bread and avalakki together add enough water and grind it to make  batter (when you rub between your fingers its ok if you can feel tiny rice and coconut particles).the batter should not be too thick just enough to spread- medium consistency

 you might have to grind it in two parts or you can also grind the coconut bread and avalakki first  and then grind rice and methi  - take out to the same bowl and mix 


let it ferment overnight and when you are ready to prepare add salt
serve with chutney or sambar

tip: i used the steel glass/tumbler for measuring

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Stuffed Special dosa:

ingredients:

what ever size - cup you use -ratio is same- for urad dal,coconut,rice ,and beaten rice

urad dal/black gram split-1 cup
rice- 3 1/2 cup
coconut grated- 1 cup
beaten rice/ avlakki- 1 1/2 cup
fenugreek seeds-3/4 tbsp.
ghee- 4-5 tbsp
salt

for potato masala:

potato boiled and peeled-2
sliced onion-2
broken cashew pieces- 2tsp
urad dal/black gram split- 3/4 tsp
mustard seeds - 1/2 tsp
cumin seeds- 1/4 tsp
turmeric powder- 1/4 tsp
coconut grated- 2tbsp
green chili- 2
oil- 3-4 tbsp.
chopped coriander leaves- 2tbsp
hing / asafoteida - 1/4 tsp

for chutney:

grated coconut - 1 cup
ginger- inch piece
green chilli- 1-2
salt

procedure:
wash and soak urad dal ,rice, beaten rice and fenugreek seeds for 2-3 hours then grind it along with water and coconut, to dosa batter consistency and leave it to ferment overnight.

take a pan, heatup oil then add mustard seeds,black gram split,cumin,broken cashew pieces,green chillies,fry for few seconds then add turmeric powder and onion sliced fry until the raw smell of onions is gone or turns pale coz the onions should be crunchy for this recipe.

then add coconut and saute for few seconds next add asafoteida powder also add the boiled and chopped potato along with coriander leaves and salt mix well and saute for 2-3 minutes then turn off the heat

for chutney- in a blender grind  the ingredients together with little water ,and keep the chutney aside

make small dosas and cook on one side then apply melted ghee on top and with a spoon just evenly spread with a little pressure to smoothen the surface.then place tablespoon of potato mix .

when the bottom side is dark golden and crisp just fold it to half and serve with chutney

tip: cook on low flame and adjust heat. the dosa will cook evenly and  will come out crispy

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oats dosa/omlet

ingredients:

oats- 2 cup
yogurt/curd-1/2 cup
eggs -2
onion finely chopped-2
tomato finely chopped-2
coriander leaves chopped-3tbsp
green chilli-1
Kashmiri red chilli powder-1/2 to 3/4 tsp
garam masala powder- 1/4tsp optional
salt
oil for greasing the pan
water for mixing

procedure:

in a bowl mix all the ingredients then add water and mix to dosa batter consistency. grease the iron griddle with oil then add a ladle full of batter and spread it like dosa .close lid and cook on one side then flip and cook on the other. serve with tomato ketchup or any sauce. this can also be a good evening snack for kids . and also for their lunch box. it makes 8-10 dosas .

tip: if you have normal rolled oats you can pulse it in a processer and use, in USA its also called one minute oats-thats in semi crushed form

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Broccoli potato sandwich

ingredients:

bread slices- 8
eggs-2
onion chopped-1
green chili-1
red chili powder-1/4 tsp
garam masala powder-1/2 tsp
pepper powder - little
broccoli- 4-5 florets
boiled potato- 2
chopped coriander leaves-2-3tbsp
honey mustard sauce
cheese spread
tomato ketchup/sauce
salt
oil-3-4 tbsp.

procedure:

chop broccoli florets to small pieces ,discarding the stem part.

 mash potatoes ,(do not mash it fine )

scramble eggs separately with little salt and pepper .keep aside

add oil to a heated tawa ,next add chopped onion and green chili fry until they turn translucent .next add broccoli and fry for 2 minutes next add red chili powder and garam masala powder , saute for few seconds then add boiled and mashed potato along with chopped coriander ,scrambled eggs and  salt mix well ,and done

Take bread slices toast it and apply cheese spread then spread the mixture, squeeze the sauces then place the other slice of toasted bread on top and cut diagonally .and serve

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semiya pulav:

ingredients:

rice semiya
carrot- 2 finely chopped
beans -15-18 finely chopped
tomato-1 finely chopped
boiled peas- 1 cup
onion long sliced- 2
tomato- 1 big
cashews bits- 2tsp
green chili- 2
chopped coriander leaves- 2-3tbsp
pepper powder- 1/4tsp
ghee/clarified butter- 1/2tsp
oil- 5-6 tbsp.
salt

procedure:

add oil to a heated pan then add sliced onions also half way through frying onions add cashews and fry until onions are golden on the edges then add the tomato ,cook for 2 minutes .next add carrot and beans ,fry them until 3/4th cooked . next add the cooked peas ,coriander leaves, pepper powder,ghee and the cooked vermicelli now mix gently until everything is well incorporated. serve hot


tips:1. I have used dry peas, soaking them overnight and pressure cooking for 2-3 whistles with salt. dry cooked peas tastes better than frozen or fresh peas.

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Masala methi paratha:

ingredients:

wheat atta/flour-
methi/ fenugreek leaves - 1 bunch medium
tomato chopped-1
onion chopped-1
cumin seeds- 1tsp
red chili powder- 1/2 tsp
green chilli chopped-  1
turmeric powder- 1/4 tsp
ginger garlic paste - 1/2 tsp
garam masala powder- 3/4 tsp
paneer grated- 3-4 tbsp
oil- 3-4tbsp
water

procedure:

clean the methi leaves ,take of the stems and finely chop

in a pan heat up oil then add onion fry until translucent then add tomato chopped cook until soft then  add red chili powder, green chili ,turmeric powder,garam masala powder,ginger garlic paste mix and leave for 2 minutes ,

next add methi leaves and salt finely chopped close lid and cook for 4-5 minutes ,if its too watery then cook for a minute or 2 extra

cool them a little ,take the flour in a bowl ,add the cooked mixture,cumin seeds,salt and paneer mix well add water little by  little and bind to a soft dough

roll it  round ,not too thick or too thin.and serve with pickle and curd

tip: 1.take flour as needed . 
2. for these kind of parathas you need to add exact amount of salt , or else it will taste bland 

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Ragi dosa:

ingredients:

ragi/finger millet flour-1 1/2 cup
rice flour-1/2 cup
yogurt/curd-1/2 cup
onion finely chopped -2
chili finely chopped-2
coriander chopped-4tbsp
sesame seeds-1 tbsp.
cumin seeds- 3/4tsp
salt
butter melted

coconut chutney:

grated coconut-1 cup
green chili-2-3
yogurt-2-3 tbsp.
coriander leaves chopped-2-3 tbsp.
salt
grind all together


procedure:

in a bowl add all the ingredients except butter ,add water and mix to dosa batter consistency .

grease the iron griddle lightly with oil .then spread the dosa batter as thin as possible. close lid and cook on one side for 2 minutes .spread butter then flip it cook on the other side

 and serve with coconut chutney.

tip: this is an instant recipe,mix everything and leave for 15 minutes ,you can make dosa's .

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Special omelette :

ingredients:

eggs- 2
finely chopped mushrooms- 2
finely sliced onion-1
finely chopped broccoli floret- 1
processed cheese slice-1
coriander leaves chopped- 3/4th tbsp.
black olives slices- 4 olives
dried oregano- 1/4tsp
oil- 2tsp
salt


procedure:

make small pieces of the cheese slice

In a bowl break in eggs  all the ingredients except oil. heat up a pan add oil then pour in the egg mixture and spread. close lid and cook on low until the edges are cooked and a little undone in the middle, then fold the omelette in half and cook on both sides until done

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nutty oats:

oats- 11/4 cup
milk- 1 cup or more
chopped almonds-2 tbsp
raisins-2 tsp
ghee/clarified butter- 3/4 tsp
sugar-1-2 tsp depending on your taste and portion
cardamom powder-1 pinch
salt- pinch

procedure:


heat up a pan add oats, chopped almonds,raisins and the ghee ,fry on low heat for 8-10 minutes,you can see a change in aroma and colour.

you can store this in an airtight jar for few days if you are making more quantities

to make it immediately- take the portion you want to make.on a heated pan add the oats  add enough milk and sugar add small pinch of salt and cardamom mix and cook until milk is absorbed but  the oats are still crunchy,that is about 3-4 minutes.eat hot