Dhokla

Ingredients (Serves two):
1 cup semolina - coarse
3/4 cup thick yoghurt
3 green chilli - minced
1 Tbsp coriander leaves - minced
1 tsp ginger - grated
2 tsp yeast
1/2 tsp turmeric powder
2 tsp mustard seeds
2 tsp cumin seeds
1/2 tsp pepper powder
2 sprigs of curry leaves - chopped
1/2 tsp asofoetida
Water
Oil

Method:
1) In a pan, dry roast semolina until its characteristic aroma wafts out. Allow it to cool and mix it with yoghurt, turmeric powder, coriander leaves, ginger paste, pepper powder, green chilli, yeast. Add water to get a thick batter like consistency. Check for salt. Cover and let it ferment for an hour.
2) Take a pan and oil its insides. Pour the batter into it and place it in a steamer. Cover and steam for 10-15 minutes on medium heat
3) Once done, heat 2 tbsp oil in a skillet. Add mustard seeds and wait for it to splutter. Add cumin seeds, asofoetida, curry leaves. Spread it over the dhokla. Cut it into squares.
Serve with coriander-mint chutney and date-tamarind chutney
DONE!!!

Pineapple kairasa

Ingredients:
10 slices of Pineapple - cut to chunks
1/2 cup grated coconut
2 Tbsp roasted chana dal
1 Tbsp black gram
1 Tbsp toor dal
2 tsp cumin seeds
1 tsp coriander seeds
1-2 Tbsp red chilli powder / rasam powder
1-2 tsp tamarind concentrate
2 sugar
1 Tbsp oil
2 tsp mustard seeds
2 sprigs curry leaves
1 tsp asofoetida
1/2 tsp turmeric powder
2 dry red chilli
2 Tbsp oil
Salt
Water

Method:
1) Dry roast toor dal, black gram, cumin seeds, coriander seeds in a skillet.
2) Allow it to cool and grind along with chilli powder, coconut and 1/2 cup of water
3) In a sauce pan, heat 1 cup of water, add pineapple chunks, 1 tsp tamarind concentrate, 2 tsp sugar, 1 Tbsp chillli/rasam powder, turmeric powder. Boil it until pineapple becomes soft.
4) Add the paste and 1-2 cups of water depending on consistency. Bring to boil.
5) Check for salt. Add more tamarind/chilli powder if you want it to be more tangy/hot.
6) Heat oil in a frying pan, add mustard seeds. Once it splutters, reduce heat to medium and add asofoetida, curry leaves, dry red chilli and fry for a minute. Add it to kairasa
DONE!!
Serve with rice or ragi mudde

Red Lentil dosa

Ingredients:
1 cup red lentils - soaked overnight
2 Tbsp urad dal - soaked for an hour
3 Tbsp rice flour
Salt
Oil
Water

Method:
1) Grind red lentils and urad dal with water to a thick milkshake like consistency. Add rice flour. Check for salt.
2) Heat a frying pan (on full)Take a ladleful of batter and spread into a circular disc. Add few drops of oil on top. After a minute or two, flip to the other side and cook for a minute.
Serve with chutney :)
DONE!!!!

Aloo Gobi

Ingredients:
4 medium sized potato - diced
1 medium sized onion - diced
2 cups cauliflower florets
1 cup peas
2 Tbsp Oil
1 tsp cumin seeds
1 tsp ajwain seeds
2 Tbsp curry leaves
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala powder
1 tsp grated ginger
2 green chilli
1 tsp red chilli powder
2 bay leaf
1 tsp amchur powder
1 tsp finely diced coriander leaves
Salt

Method:
1) Heat oil in a pan. Add bay leaf, cumin seeds, ajwain seeds, ginger, curry leaves, green chilli. Add onion and fry until it turns translucent
2) Add turmeric powder, garam masala, red chilli powder. Remove bay leaf.
3) Add potato cover and cook until potato is half done. (I microwaved it potatoes for 4 mins to quicken the process)
4) Add cauliflower florets, peas, salt. Cover and cook until potato and cauliflower is done.
5) Mix in coriander leaves and amchur powder
DONE!!!

Palak Paneer with Pistachio

Ingredients:
1 bunch Spinach - coarsely chopped
1/2 onion - finely chopped
2 cloves garlic - finely chopped
1 tsp grated ginger
1 medium sized tomato
Oil - 1 Tbsp
Ghee - 2 Tbsp
Paneer - 10 to 15 cubes
Roasted Pistachio - 1/2 cup
Cumin seeds - 1 tsp
Green chilli - 3
Turmeric powder - 1/4 tsp
2 tsp lemon juice
Salt

Ingredients:
1) Take about 1 tsp of oil in a frying pan. Add green chilli and spinach and fry until spinach has wilted. Allow it to cool and grind it into fine paste.
2) Boil tomato until the skin can be removed. Squash it once skin is removed
3) Grind pistachios coarsely
4) In a frying pan, heat ghee add chopped garlic and fry until it begins to change colour. Add cumin seeds ginger and onion fry for 2 minutes.
5) Add turmeric powder, pistachio fry for a minute. Add spinach paste. Cook it for 5 minutes on medium heat
6) Add paneer and lemon juice. Cover and cook on low heat for 5 minutes
DONE!

Dahi bread upma

Ingredients:
4 Tbsp thick yoghurt
4 Tbsp water
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp amchur powder
6 slices of bread
1 tsp sugar
1/2 tsp pepper powder
1/2 tsp asafoetida
1 1/2 tsp cumin seeds
1 tsp mustard seeds
1 Tbsp oil
1 Tbsp ghee
1 green chilli
1 sprig of curry leaves
2 tsp coriander leaves for garnishing
1/2 onion chopped
1/2 potato boiled and chopped (optional)
Salt

Method:
1) Mix yogurt, water, 1 tsp salt, sugar, chilli powder, pepper powder, turmeric powder and amchur powder.
2) Cut bread slices into cubes and mix it with above.
3) Heat up oil in a frying pan, add mustard seeds and wait for it to splutter. Add cumin seeds, curry leaves, asafoetida, green chilli and onion. Fry until onion changes its colour
4) Add boiled potato and fry for 2-3 minutes. Add bread and ghee, fry for 5-7 minutes. Check for salt.
5) Garnish with coriander and serve hot :)
DONE!!!

Rava dosa

Ingredients:
1 cup semolina - fine
2 Tbsp maida
3 Tbsp rice flour
2 sprigs of curry leaves - minced
4 sprigs of coriander leaves - minced
2 green chilli - minced
1/2 small sized onion - minced
1 tsp grated ginger
2 tsp cumin seeds
Salt to taste
Water
Oil

Method:
1) Mix all the ingredients above except oil - Consistency should be like that of milk. Leave aside for 15-20 mins, add more water if semolina soaks up water
2) Heat a frying pan. Take a ladleful of batter and spread it. It's not possible to spread it like a normal dosa batter - I tilt the pan a bit and work from top to bottom, allowing the batter to flow downwards.
3) Sprinkle few drops of oil, after a minute or two flip to the other side and heat it for a minute.
DONE!!!

Serve with sambar/chutney pudi/chutney :)