Shaavige baath

Ingredients:

2 cups shaavige (vermicelli)
3 cups water
1 cup mixed vegetables - boiled to soften
(I used peas, corn, 1 carrot julliened)
1/2 onion finely chopped
1 tsp mustard seeds
2-4 green chilli - finely chopped
1/2 cup grated coconut
1tsp cumin seeds
1/4 tsp turmeric powder
1-2 dry red chilli
1-2 sprigs of curry leaves
Pinch of asafoetida
2 tbsp chopped coriander
1 tbsp chana dal
1 tbsp black dal
Salt
Oil

Method:
1) Dry roast shaavige in a pan until it starts to change colour. Bring water to boil.
2) In a frying pan, heat 2 tbsp oil. Add chana dal, black dal, dry red chilli and wait for it to change colour. Add mustard seeds and wait for it to splutter.
3) Add cumin seeds, curry leaves, green chilli, onion and fry until onion changes colour.
4) Add coconut, turmeric powder, asafoetida. Fry for a minute. Add mixed vegetables (except julliened carrot) and salt. Fry for another minute covered on medium heat.
5) Add vermicelli and mix. Add boiling water. Mix until vermicelli absorbs all the water.
6) Check for salt. Garnish with coriander leaves and julienned carrot.
Done!!!

Serve with a dash of yogurt :-)

Tip: To avoid having to dry roast at the start, buy pre-roasted vermicelli.

Akara

Ingredients:

1 cup black eyed peas - soaked overnight
1 onion - finely chopped
2 tbsp plain flour
2 tbsp rice flour
1/2 tsp baking soda
2 red chilli (Optional)
Salt
Oil

Method:
1) Grind black eyed peas, chilli to a fine paste
2) Mix with onion, flour, baking soda. Check for salt
3) Heat oil in a deep frying pan (medium heat). Once done, take a spoonful of batter and deep fry it until it turns reddish brown. Many akaras can be fried at a time in a batch and they do not stick together.
DONE!!!

Tip:
1) Serve with sweet chilli sauce :)
2) You may also add finely chopped herbs like coriander/curry leaves or spices like pepper powder, cumin seeds :)

Masala idli

Ingredients:

12 idlis - cut into chunks
1 medium sized onion - sliced along length
1 small tomato - finely chopped
1/2 cup sweet corn
1 green chilli - finely chopped
1/2 tsp red chili powder
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp fennel seeds
1/4 tsp grated ginger
2 tbsp kasoori methi/coriander leaves
Juice from 1/2 lemon
1/4 tsp turmeric powder
1/2 tsp coriander powder
Salt
Oil

Method:
1) Take 2 tbsp oil and heat in a pan. Add mustard seeds and wait for it to splutter. Add cumin and fennel seeds. Add green chili and ginger.
2) Add onion and fry until it changes colour. Add tomato and fry until it blends in.
3) Add corn, turmeric powder, red chili powder, coriander powder and 1/2 tsp salt. Fry for a minute.
4) Add idli and mix. Drizzle lemon juice and mix. Check for salt.
5) Garnish with kasoori methi
DONE!!
Serve with yogurt or raita :)

Tomato saaru

Ingredients: Serves 6

1 cup toor dal
9-12 cups water
2 tomato - sliced in half
1-2 tbsp rasam powder
1 tbsp jaggery powder - optional
1 tsp coriander powder - optional
Salt
3 tbsp oil
2 tsp mustard seeds
1 tsp cumin seeds
2-3 sprigs coriander leaves - finely chopped
3 dry red chilli - optional
1/4 tsp turmeric powder
1/4 tsp asafoetida

Ingredients:
1) In a pressure cooker, wash toor dal, add 8 cups of water and tomato. Close the lid, place the weight and wait for two-three whistles. Keep aside and wait for pressure to be released.
2) Open the lid, add more water if you want a thinner consistency. I added 2 more cups :)
3) Add 1 1/2 tbsp of rasam powder, jaggery powder, turmeric powder, coriander powder and bring to boil. Check for salt. Add remaining rasam powder if you want it spicy.
4) Heat oil in a skillet for a minute. Add mustard seeds and wait for it to splutter. Add cumin seeds, red chilli, asafoetida and fry for 10 seconds. Add it to saaru. Garnish with coriander leaves.
Done!

Tip 1: Do what appa does and add 1 garlic pod to the tadka.
Tip 2: I like to try different herbs for garnish. Dill goes really well as well :)

Stuffed bull horn chilli

Ingredients:

5 ripe bull horn/sweet chilli

For the stuffing:
1/2 cup cottage cheese/pander - crumbled
1/2 cup peas
1/2 cup corn
1 coriander powder
1/4 tsp turmeric powder
1/2 tsp cumin seeds
1/4 tsp fennel seeds
1/4 tsp carrom seeds
Oil
Salt

For the gravy:
1 onion - diced
2 tomato - diced
1 garlic - diced
1/2 tsp grated ginger
1 tsp coriander seeds
1/2 tsp cumin seeds
4-5 pepper corns
1/4 tsp turmeric powder
1-2 hot green chilli
1/2 cup yogurt
3 tbsp finely diced coriander leaves
Oil
Water
Salt

Method:
Stuffed chilli:
1) Preheat oven to 180°C. Line a baking tray with aluminium foil.
2) Heat 2 tbsp oil in a pan. Add cumin, fennel and carrom seeds and fry for 10 seconds.
3) Add corn, peas, cottage cheese with coriander powder, turmeric powder and fry for a minute. Check for salt.
4) Remove the stalks of green chilli and cut vertically at the centre.
5) Stuff the filling above. Place in baking tray and bake for 10-15 minutes

Gravy:
1) Heat 1 tbsp oil in a pan. Fry garlic for a minute. Add ginger, green chilli, pepper corns, coriander seeds and fry for a minute.
2) Add onion and fry until it starts to turn brown. Add tomato and fry until it is soft. Add turmeric powder. Keep aside.
3) Once cool, grind it into a fine paste with sufficient water.
4) Bring this to a boil in a pan. Mix yogurt. Check for salt. Garnish with coriander leaves.

Done!!!
Serve with roti :)

Green gram Idli

Ingredients:

1 cup green gram - soaked overnight
1 cup idli rava
1/2 cup black dal(uddina bele) - soaked overnight
1 tbsp mustard seeds - soaked overnight
1/2 cm ginger
1/2 tsp cumin seeds
4-5 sprigs of coriander
1/2 tsp baking soda
Salt
Oil
Water

Method:
1) Grind green gram, black dal, mustard seeds, ginger, cumin seeds, coriander leaves with water.
2) Add idli rava and mix it into a thick idli batter like consistency.
3) Keep it aside and allow it to ferment. Add baking soda to the batter and check for salt.
4) Grease idli moulds with oil.  Fill the idli moulds with batter.
5) In a pressure cooker/steamer bring a glass of water to boil. Place the idli stand in it. Lower to medium heat. Cover and cook for 12-15 mins. Pierce a fork through the idli to check if it done (if done, it will come out clean).
Serve with chutney :)
DONE!!!

Karigadubu/Karjikai

Ingredients:

3/4 cup fine semolina (chiroti rava)
1/2 cup all purpose flour (maida)
1 cup grated desiccated coconut
1/2-1 cup powdered jaggery/sugar
1/2 tsp cardamom powder
Water
Salt
Oil

Method:
1) Mix semolina, maida, pinch of salt with sufficient water. Dough should be thicker than that for roti. Smear with a tbsp of oil. Cover and keep aside
2) For the filling, mix desiccated coconut with jaggery/sugar and cardamom powder. As I prefer a less sweet version, I used 1/2 cup of jaggery. Keep aside.
3) Take a small ball of dough and roll it into a thin circle. Cut it into a 7-8 cm circle(I used lid of a jar).
4) Place a Tbsp of filling slightly left of centre, fold over the right side onto the left to make a semicircle, with the filling inside.
5) Seal the sides. With a fork, crease the edges.
6) Do this for the rest of the dough. Keep aside.
7) Heat oil in a frying pan for deep frying (medium heat). Add the karigadabu and fry until golden brown.

DONE!!!

Mandakki kosambari

Ingredients:

4-5 cups mandakki (puffed rice)
1 carrot - grated
1/2 medium sized onion - finely chopped
2 green chilli - finely chopped
1/2 cup grated coconut
Juice from 1/2 lemon
2-3 sprigs of coriander leaves - finely chopped
5-6 curry leaves
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
1/2 tsp cumin seeds
Pinch of asafoetida
2 tbsp oil
Salt

Method:
1) Mix carrot, onion, green chilli, coconut, lemon juice, coriander leaves in a salad bowl.
2) Heat oil in a skillet, add chana dal, urad dal and mustard seeds. Wait for it to splutter. Add asafoetida and curry leaves. Mix with above.
3) Add puffed rice. Check for salt.
DONE!!!

Tip: If you have coconut oil in stock, it would taste much better with it :)

Gobi Masala Dosa

Ingredients (Gobi Masala):

2 cups cauliflower florets
1 onion - finely chopped
1 tomato finely chopped
1 tsp cumin seeds
1/4 tsp fennel seeds
1/4 tsp carom seeds
1 tsp grated ginger
1/2 tsp turmeric powder
1/2-1 tsp red chili powder
1 tsp coriander powder
2-3 green chili - finely chopped
1/2 tsp garam masala powder
1/2 tsp sugar
Water
Oil
Salt

Method:
1) Boil cauliflower florets in water, along with 1 tsp salt, 1/4 tsp turmeric powder. Cook until cauliflower is tender. Drain and keep aside.
2) In a skillet, heat 2 tbsp oil and add cumin seeds, carom seeds and fennel seeds. Once it starts to splutter, add ginger, green chili and fry for 10 seconds. Add onion and fry until it starts to turn brown.
3) Add tomato and fry for 3-4 minutes.
4) Add 1/4 tsp turmeric powder, coriander powder, red chili powder, garam masala powder, cauliflower florets and mix. If its too dry, add 1/4 cup water. Add sugar and check for salt. Note: If this is not dry, the dosa will become soggy.
5) Cover and cook for another 4-5 minutes until it is done.


Ingredients (Red garlic chutney):
1 garlic pod
4 tbsp dry grated coconut
Water
Salt

Method:
1) Grind all the ingredients with 1/4 cup water and 1/4 tsp salt.


The final ensemble:
See dosa recipe here.
1) Heat a pan on medium, once done sprinkle some water and check that it sizzles. Take a ladleful of dosa batter and spread it evenly into a circle on the pan. Sprinkle oil/ghee, cover and cook for 10-15 seconds.
2) Take a tsp of red garlic chutney and spread it into a circle halfway from the centre. Cover and cook for 5-10 seconds.
3) Place gobi masala in the centre. Tease the dosa out from the sides and fold it such that it forms a semi circle. Remove from pan.

DONE!!!

Tip: If too lazy to make the red garlic chutney - add garlic to gobi masala. But its so worth to go that extra mile :)

Jowar Ragi rotti

Ingredients:

1 1/2 cup jowar flour
1 cup ragi
2 tbsp rice flour
1 medium sized onion - finely chopped
1/2 bunch coriander leaves - finely chopped
1 tsp cumin seeds
1/4 tsp black pepper powder
3 green chilli - finely chopped
Water
Salt
Oil

Ingredients:
1) Mix all of the above with water and 3 tbsp oil. Check for salt.
2) Cut out a square baking paper, spread a tsp of oil on it. Take a fistful of dough and pat it into a circle. If the dough is sticky, it would be best to dab your fingers in oil and then pat it.
3) Heat a frying pan, when hot enough place the rotti along with the baking paper. After about 2 minutes, remove the baking paper, add a few drops of oil on top and flip to the other side. Cook for a minute or two.
DONE!!!

Serve with coconut chutney :)

Kancheepuram idli

Ingredients:

½ cup black dal / urad dal
½ cup rice
1 cup idli rava
2 tbsp thick beaten rice/poha
4 tbsp Yogurt
1 tsp fenugreek seeds
2-3 tbsp ghee
1 tsp cumin seeds
1 tsp crushed pepper
1 tbsp grated ginger
2 Tbsp chana dal
Salt
Water

Method:
1) Soak the dal, rice, idli rava, thick beaten rice, fenugreek seeds for 4-5 hours. Grind it into a batter by adding water. Note: Consistency should be thicker than Dosa batter. Mix with yogurt and allow it to ferment for 8-10 hours in a warm place.
2) Take a plate/bowl that fits into a steamer or pressure cooker and line it with plastic cling wrap. Note: the sides should be at least 5 cms high.
3) Heat ghee in a skillet. Add cumin seeds, ginger, pepper, chana dal. Allow it to splutter. Add this to the batter and mix. Check for salt.
4) Pour the batter into the cling wrap lined bowl to a depth of 1 cm.
5) Get 2-3 cups water boiling in a the pressure cooker. Place the bowl/plate in it. Cover and steam for 15 mins on medium heat. Note: Do not use weight if steaming with a pressure cooker.
6) Remove the pressure cooker lid, pierce a fork through the idli. If nothing sticks to the fork - consider it done. Allow it to cool for a minute. Remove the idli from the bowl along with the cling wrap. Cut it into pieces.
Done!!!!
Serve with coconut chutney.

Tip: If the batter cannot ferment well due to cold weather- add a tsp of baking soda to the batter just before making idli.

Baghrir - Moroccan pancakes

Ingredients:

1 1/2 cup semolina
3/4 cup all purpose flour
3 cups water
1 Tbsp sugar
1/2 tsp salt
1 tsp baking soda
1 sachet dry yeast
1/4 tsp turmeric - optional
Olive Oil - optional

Method:
1) Warm 3-4 Tbsp of water, add yeast and wait until it is frothy (10-15 mins). Mix this with remaining ingredients. Either mix with hand to remove any lumps. or use a blender - easier this way.
3) Put the batter in a large container (The batter will raise at least 3 folds) - cover with plastic cling wrap and keep it in a warm place for an hour.
4) Remove the plastic wrap, and mix the batter with a ladle.
5) Heat a pan (medium heat), pour a ladle-ful of batter and ease it into a circle. Add 3-4 drops of olive oil on the top.
6) Flip to the other side once the underside is done (2-3 minutes). Remove within 5-10 seconds.
DONE!!!

Tip 1: Traditionally, it is served with a syrup of honey and butter.
But if you are troubled by a lack of sweet tooth like me - serve with chutney/saagu ( as it is quite similar to set dosa) ;-)
Tip 2: Pancakes usually use eggs - the flour here serves as a vegan substitute :)

Masala semiya (Pakistani style)

Ingredients:

300 g thin vermicelli (Its much thinner than Indian variety)
1 large onion - finely chopped
4 medium sized tomato  - finely chopped
1 cup peas
2 green chilli - chopped
1 tsp cumin seeds
1 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1 - 1 1/2 cups of water
2-3 Tbsp oil
1 tsp grated ginger
2 Tbsp finely chopped coriander/kasoori methi
Salt

Method:
1) Heat oil in a pan. Add cumin seed and wait for it to splutter. Add onion and fry until it changes colour.
2) Add ginger, green chilli and fry for another minute.
3) Add tomato and fry for 3-4 minutes (tomato by now would have blended in). Add peas and fry for another minute
4) Make a thick paste of red chilli powder, turmeric powder, corainder powder and 1 Tbsp salt. Mix and fry for a minute. Lower the heat if it starts sticking to the bottom of the pan.
5) Add the vermicelli, add 1 cup of water initially - cover and cook on lowest setting for 3 minutes.
6) If water is not enough, and it feels a bit dry - sprinkle about 1/4 cup of water. Check for salt. Mix it up - cover and cook for another 3 minutes.
7) Garnish with coriander/kasoori methi
DONE!!! :)

Tips:
1) Most Indian stores stock the Pakistani variety of vermicelli - its golden brown in colour and much more thinner than the Indian variety
2) I feel its easier if you crush the vermicelli in the packet before taking it out - it's much easier to mix in the pan once crushed.

Soya chunks biryani

Ingredients:

15 soya balls - soaked in water for 20 minutes
1 cup finely chopped spinach
1/2 peas
1/2 onion - finely chopped
1 tomato - finely chopped
2 cups basmati rice
1 cup thick coconut milk
3 cups water
3 green chilli
1/2 Tbsp ginger garlic paste
3 cloves
Seeds from 2 cardamom pods
1 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp coriander powder
Pinch of asafoetida
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/4 tsp pepper powder
2 slices of bread - cut into 1 cm cubes
1 Tbsp coriander leaves - finely chopped
1-2 Tbsp ghee
2-3 Tbsp oil
Salt

Method:
1) Wash basmati rice, add 3 cups water, coconut milk, 1/2 tsp salt and cook (I used microwave). Keep aside
2) Squeeze out water from soya balls and keep aside. If you have the time, halve it - so that it can absorb flavors better. Heat ghee in a small frying pan, fry bread pieces and keep aside
3) In a mortar, take cumin seeds, cloves, cardamom seeds, fennel seeds and pound - until it has broken into pieces (need not be fine)
4) Heat oil in a pan, add the coarsely ground spices from step 3 and wait for it to splutter. Add onion and fry until its starts to turn golden brown.
5) Add green chilli, soya chunks and fry until the chunks start to change colour. Add ginger garlic paste and fry for another minute.
6) Add tomato and fry until it blends well with the rest. Reduce heat to medium - add spinach, peas and fry for a minute.
7) Add the remaining spice powder, 1/2 tsp salt and mix.
8) Once the rice has cooled a bit, mix it with above. Check for salt. Add more of red chilli/pepper powder if you like it more spicy.
9) Mix fried bread pieces and garnish with coriander.

DONE!!!

Mango Lassi

Ingredients:

1 ripe mango - peeled and cut into pieces
1/2 cup thick yogurt
1/2 cup milk
1/4 tsp cardamom powder
2-4 tbsp sugar

Method:
1) Blend all of the above with 2 Tbsp sugar. Depending on how sweet the mango is or how much of a sweet tooth you have ;) - add more sugar :)
DONE!!!
Serve chilled

Note: In total add about a cup of milk and yogurt. So, if the yogurt is not thick - add more yogurt and reduce the milk.

Ma Po Tofu

Ingredients:

6-8 shitake mushrooms - minced
4-6 button mushrooms - minced
1/2 cup peas
3 Tbsp ma po tofu sauce :)
3 garlic pods - minced
1 tsp grated ginger
300 ml stock
50 1cm cube tofu
1 medium sized scallion - minced
1/2 medium sized scallion - sliced and deep fried
4 Tbsp oil

Method:
1) Heat oil in a wok or wide bottomed pan. Add ginger, garlic and fry for a minute. Add scallion and mushrooms and fry until it starts to change colour (approximately 10 mins)
2) Add ma po tofu sauce and stir for a minute or two.
3) Add the stock, tofu and peas - bring to boil. Check for salt.
DONE!!!!

Serve with hot steamed rice :)

Tip: If you like it more spicy - add a hot red chilli in the beginning or sprinkle pepper powder in the end.
Tip: The sauce I used had starch in it already which acts as a thickener. If there's no thickener in the sauce you are using - mix 1 or 2 Tbsp corn starch in water and add accordingly.

Gobhi-Pyaaz Kachori

Ingredients:

For the dough:
2 cups maida/all purpose flour
1/4 tsp salt
Pinch of baking soda
Water
5-6 Tbsp melted ghee

For the stuffing:
1/4 cauliflower - minced
1 small onion - finely chopped
1 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp coriander powder
1 Tbsp amchur powder
1/4 tsp pepper powder
1/2 tsp red chili powder
1/4 tsp turmervic powder
1 green chili - finely chopped
1 tsp grated ginger
1/2 tsp salt

Oil

Method:
1) Mix the flour, salt, baking soda, ghee. Add water and make a dough. Cover in muslin cloth and set aside for 15-20 mins
2) Heat 2 Tbsp oil in a frying pan. Add cumin seeds and fennel seeds - wait for it to splutter.
3) Add onion, grated ginger and green chilli. Fry until onion changes colour.
4) Add all the powders and cauliflower. Mix and fry for a minute or two. Check for salt.
5) Divide the dough and stuffing into 12 equal parts.
6) Roll a ball of dough into a 2  inch circle. Place stuffing in the middle and cover it by bringing the sides together and sealing the edges.
7) Pat it into a 2 1/2 inch circle.
8) Heat oil in a frying pan on slow flame. Once heated, place the kachori until it turns into golden brown.
9) Do the same for the rest.

DONE!!!
Serve with green chutney and tamarind chutney.

Channa Tomato Baath

Ingredients:
1 cup chick peas (channa)
1 tomato - finely chopped
1 onion - finely chopped
2 Tbsp tomato paste
1 tsp grated ginger
1 tsp cumin seeds
1/4 tsp fennel seeds
2 Tbsp kasuri methi
1 cup rice
1/4 tsp tumeric powder
1/4 tsp garam masala powder
3 green chilli - finely chopped
1/4 tsp pepper powder
Salt
Oil

Method:
1) Soak chick peas overnight. Boil to soften in microwave for 5-10 minutes or in a pressure cooker (1 whistle) with a pinch of salt
2) Cook rice. Spread it on a plate - to cool it down and ensure it does not clump.
3) Heat 2-3 Tbsp oil in a frying pan. Add cumin seeds, fennel seeds and fry until it splutters. Add ginger, onion, green chilli and fry until it changes colour. Add chopped tomato and fry until water leaves the sides
4) Add turmeric powder, garam masala powder and pepper powder and fry for a minute. Mix with tomato paste, 1 tsp salt and fry for a minute.
5) Mix with rice. Check for salt. Garnish with kasuri methi
DONE!!!

Serve with raita.
Tip: If you prefer it more tangy, add an extra spoon of tomato paste :)

Stuffed Okra with Sesame seeds

Ingredients:
Okra - 20 pieces
2 Tbsp sesame seeds

For the stuffing:
2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp fennel powder
1/2 tsp garam masala powder
1/2 tsp salt
1/4 tsp turmeric

For the tempering:
2 green chilli
1 dry red chilli
1/2 cm ginger
1 Tbsp sesame seeds
1/2 tsp cumin seeds
3-4 sprigs of coriander
2-3 Tbsp oil
Salt to taste
Water

Method:
1) Wash okra and dry. Cut the edges and slit it lengthwise but not completely such that masala can be stuffed
2) Mix all the stuffing ingredients and stuff it into slit okra. Keep aside for 10 mins and cut it into chunks. I just sectioned it into two.
3) Dry roast 2 Tbsp sesame seeds. Keep aside
4) Grind green chilli, red chilli, ginger, coriander and 1 Tbsp sesame seeds into a fine paste with 2 Tbsp water
5) Heat 2 Tbsp oil in a shallow pan. Add cumin seeds and fry. Add the ground paste and fry for another 30 seconds. Reduce the heat (to medium).
6) Add okra and fry for a minute. Check for salt. Cover and cook for 15-20 minutes - stirring every 5 minutes. Garnish with roasted sesame seeds in the end
DONE!!

Tip: If you feel this to be a bit spicy to your liking, dip it in yogurt while having with rotis :)

Tomato onion chutney

Ingredients:
1 Tomato - coarsely chopped
1 onion - coarsely chopped
2 Tbsp peanuts
1 garlic pod - coarsely chopped
3 green chilli
1/2 tsp jaggery powder
4-5 pepper corns
1/2 cm ginger
2 Tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 dry red chilli
9-10 curry leaves
1/4 tsp asafoetida
1/2 cup water
Salt

Method:
1) Heat 1 Tbsp oil in a frying pan. Fry garlic pod, ginger, 1/2 tsp cumin seeds, pepper corns, green chilli and peanuts for a minute.
2) Add onion and fry for a minute. Add tomato and fry for 3-4 mins. Allow it to cool.
3) Grind it into a fine paste with jaggery. Add water if you want to water it down. Check for salt.
4) Heat 1 Tbsp oil in a skillet. Add mustard seeds - wait for it to splutter. Add red chilli, cumin seeds, asafoetida and curry leaves. Mix with chutney.
DONE!!!

Tip: I like this chutney lil more spicy than usual - so I use 3 green chillis. If you like it a lil bit mild, use 2 instead.
This chutney goes well with dosa, chapati, rotti.. but I feel it goes best with ragi dosa and ragi rotti :)

Onion paratha

Ingredients (Serves 4):
For the dough:
3 cups atta(wheat flour)
Water
Oil
Salt

For the stuffing:
1 medium sized onion - finely chopped
2 green chilli - finely chopped
5-6 sprigs of coriander - finely chopped
1 tsp cumin seeds
1/2 tsp ajwain seeds
1/4 tsp turmeric
Salt

Ghee
3 Tbsp atta

Method:
1) Mix atta, 1 to 1 1/2 cups water, 2 Tbsp oil, 1 tsp salt to make the dough. Cover and keep aside
2) Mix ingredients for stuffing with 1/2 tsp salt. Keep aside for 5-10 minutes. Drain excess water.
3) Take a fistful of dough and roll it into a circle of about 6-7 cms. Place 1 tsp of the stuffing at the centre and cover it by bringing the edges of the dough together.
4) Roll it into a paratha, dabbing it in wheat flour as and when necessary.
5) Heat up a frying pan, place the paratha on it. Add a few drops of ghee on top. Flip to the other side in a minute.
6) Now add a few drops of ghee and flip to the other side once the underside is done.
7) Remove from pan and place it in a container - covered.
DONE!!!
Serve with yogurt and pickle or coconut chutney :)

Tip: As I did not drain enough water from stuffing, while rolling it would become sticky. I used kitchen paper towel to dab the water and then apply some atta on it.

Maavina midi tambli

One of my favorite dishes by amma :)

Ingredients:
3 pickled maavina midi
2 Tbsp grated coconut
1 cup thick yogurt
1 cup water
1 tsp cumin seeds
2-3 green chilli
1 dry red chilli
1 tsp mustard seeds
9-10 curry leaves
2 tsp oil
Salt.

Method:
1) Wash the maavina midi and cut into pieces. Dry it and fry in 1 tsp oil.
2) Grind this with coconut, cumin seeds, green chilli and 2 Tbsp water.
3) Mix this with yogurt and 1/2-1 cup of water (depending on the consistency you need). Check for salt.
4) Heat 1 tsp oil in a skillet, add mustard seeds and wait for it to splutter. Add cumin seeds, curry leaves and red chilli. Mix with tambli.
DONE!!!
Serve with rice

Tip: As I wanted it to be a bit more spicy, I added half a tsp of red chilli powder. If pepper powder is available, that would be better as well.
Substitute buttermilk instead of yogurt if available.

Ennegai

Owe this awesome recipe to Anamika Digge :)

Ingredients:
1 large sized onion - finely chopped
2 large sized tomato - finely chopped
10-12 baby brinjal
1/2 cup peanuts
1 garlic pod
3-4 dry red chilli
2-3 green chilli
1 tsp cumin seeds
1/4 tsp turmeric powder
1 tsp coriander seeds
1/2 tsp tamarind concentrate
1 cm ginger
1 Tbsp jaggery
Oil
Salt

Method:
1) Grind peanuts, red chilli, green chilli, garlic pod, coriander seeds, cumin seeds, turmeric powder, 1/2 tsp salt, tamarind concentrate, ginger, jaggery into a fine paste with little water. Mix with 2 Tbsp of finely chopped onions
2) Slit baby brinjal from top to bottom in a cross - keeping the stem intact. Stuff the paste above. Keep aside the remaing paste.
3) Take 5-6 Tbsp of oil in a pressure cooker, add onion and fry until its starts to change colour.
4) Add tomato and fry until the water separates out, add the remaining mixture fry for a minute.
5) Place the stuffed brinjal in the cooker and fry for a minute.
6) Add 2 cups of water, 1/2 tsp salt, give a stir - close the lid of pressure cooker, place the weight on top. Wait for a whistle and remove immediately.
7) Once the cooker's pressure has been released, remove the weight. Check for salt.
DONE!!!

Handy tip: I am not sure if it happens to all pressure cookers - but mine is prone to getting charred at the bottom. If you find the case, just transfer ennegai to another bowl without scratching the bottom 

Paneer Masala

Ingredients:
20-30 1cm cubes of paneer
1 medium sized onion - coarsely chopped
1 tomato - coarsely chopped
2 green chilli
1/2 to 1 tsp red chilli powder
4-5 pepper corns
1 garlic pod
1 cm ginger
1 tsp cumin seeds
1 tsp coriander seeds
1/4 tsp turmeric powder
2-3 Tbsp of thick yogurt
1/2 tsp garam masala powder (optional)
2 Tbsp kassori methi (optional)
Water
Oil
Ghee
Salt



Method:
1) Take 2 Tbsp oil in a pan. Add garlic and fry until it changes colour. Add ginger, pepper corns, cumin seeds, coriander seeds and fry for another minute.
2) Add onions - fry until it starts to change colour. Add tomato and fry for another 3-4 mins, until the oil begins to separate out.
3) Allow it to cool and grind into fine paste with garam masala, turmeric and red chilli powder
4) Meanwhile, take 1 Tbsp of ghee in a frying pan and fry paneer until it changes colour.
5) Add the ground paste to this, yogurt, 1-2 cups of water depending on the consistency needed. Bring this to boil.
6) Check for salt and garnish with kasoori methi
DONE!!!

Eggplant peanut masala

Ingredients:
1 big eggplant - finely chopped
1 tomato - finely chopped
1 onion - finely chopped
1/2 cup peanuts - finely ground
1 garlic pod
1 cm ginger
3 green chilli
1-2 dry red chilli
1 tsp coriander seeds
1 tsp cumin seeds
4-5 pepper corns
1/4 tsp turmeric powder
1/2 tsp tamarind concentrate
Water
Salt
Oil

Method:
1) Grind garlic pod, green chilli, dry red chilli, coriander seeds, cumin seeds, pepper corns, ginger and fry with 3 Tbsp oil in a pan
2) Add onion and fry until starts to change colour
3) Add peanut and turmeric powder and fry for 2 mins. If it becomes dry while frying, add another Tbsp oil.
4) Add tomato and fry for 2-3 mins.
5) Add brinjal and fry for a minute. Add 2-3 cups of water, tamarind and bring to boil. Check for salt
6) Close the pan and simmer for 10-15 minutes until the eggplant is cooked.
DONE!!!