Brown Rice Dosa/ Uttappam

For Dosa Batter:
Wash and soak for 5 hrs 3 cups of Rice (2 cups brown rice+1cup white rice)
1 cup of urad dal

You can add fenugreek seeds and channa dal if required.
Adding 2 tablespoons of sago gives crisp dosas.
Grind them to smooth batter, add salt and let it ferment for 7-8 hrs or overnight.

Uttappam:
Onions chopped finely from: 5 onions
Green Chillies Paste from: 20 chillies
Coriander leaves finely chopped
Curry Leaves finely chopped
Salt
Mix all the above to dosa batter and make small uttappams. Alternatively, you can make small dosas and spread the onions over dosa.

Avarekalu Rotti

Ingredients:

Rice Flour: 2 cups
Skinned, cooked beans: 1/2 cup
Green chilli paste according to your spice levels
Onions, curry leaves, coriander leaves finely chopped according to taste
Jeera: 1 tsp
Salt to taste

How to make:

Mix all the ingredients with water to make dough. You should be able to make a firm ball out of the dough.
Grease the laminated paper with a teaspoon of oil. Take one orange sized dough and pat it evenly with your fingers to make a round. Pour a teaspoon of oil on the pat rotti and transfer it on a hot tava along with the paper with rotti facing tava and paper facing outside.
Remove the paper once the rotti is transferred on to the tava. Roast it on both sides. Serve with any chutney of your choice.

Akki Poori and Hasi Menasinakayi Gojju

Akki Poori Ingredients:
Rice Flour: 2 cups
Jeera: 1tsp
Salt and luke warm water
Oil to deep fry


How to make:

1. Mix rice flour, jeera, salt with luke warm water to make a soft dough. The dough should look like the one shown below:

2. Take a small lemon size dough and pat them to make pooris using your hands on a plastic cover or a laminated paper as shown below.


3. Take the flattened dough away from the paper and dip it into hot oil and fry till golden brown on both sides.
4. Alternatively you can pat them on your palm and dip them into the oil which yields the same results.

Hasi Menasinakayi Gojju Ingredients :

Green Chilli - 10
Onion - 1 medium size, cubed
Wet Coconut - 3 tbsp
Tamarind juice: 1tbsp
Oil - 1/2tbsp
Mustard and curry leaves for tampering
For Gojju Powder:
Coriander seeds: 1tbsp roasted
Roasted gram dhal/Hurikadale/pottukadale-4bsp/one fistful
Powder the above two ingrediants and keep it ready for gojju making

How to make:

1. Wash chilli and take it in a blender along with salt and we coconut and blend it to a coarse paste.
2. Cube onions.
3. Do tampering with mustard and curry leaves. Add onion and sautee till they become transcluscent, chilli paste goes in, sautee it for 2 more mins and add water. Adjust the water level to make sufficiant amount of gojju.
4. Allow this to boil for 3 mins or till onions becomes soft.
5. Powder the gojju ingrediants and mix the powder with tamarind juice.
6. Add this paste to boiling water and stirr well.
7. Serve Hot and enjoy

A tip: Do not add too much water as the final product may turn watery. If you happen to end up with watery gojju, dont panic. Add powdered gramdhal/pottukadalai powder. Always mix the powder with water before you add to hot gojju. Adding powder directly to hot water results in lumpy endproduct.

Onion Idli

Ingrediants :

Idli Batter - 4 cups (a day old batter which has taken sour taste is preferred)
Onions - 1 big (cut into small pieces)
Green Chilli paste - 1 tbsp
Coriander leaves - 3tbsp (chopped finely)
Channadal - 1 tsp
oil - 1tsp
curry leaves - 1 line (chop finely)

Preparation:


Dice onions into small pieces and keep it aside. Blend green chilli with enough salt to make green chilli paste. Chop coriander and curry leaves finely and add them to batter. Heat oil in pan, add chana dal and fry till it is golden brown, add onion and sautee till onions are transclucent. Transfer the onions to idli batter. Mix the idli batter and keep it aside for 5 mins. Check the batter for salt before you start pouring the batter into idli plates. Steam idlis for 7 mins. Serve hot with ghee and chutney.

Potato and Peas Sagu

Veggies I used:

Potato's - 2 medium sized
Peas - 1 small cup

For Gravy:

Coconut : 2 heaped tabsp (dry/wet)
Hurikadale/dalia : 1 tbsp
Sambhar Pudi: 2 tsp (adjust according to your taste)
Coriander Powder : 2 tsp (roasted coriander seeds powder)
White Sesame seeds : 1.5 tsp (roasted)
Tamarind Juice : 2 tbsp
salt

For Tadka:
Oil - 2 tbsp
Mustard
Turmeric : one pinch
Curry leaves

Wash Potatoes and cube them. I had kept the potato skin intact. Pressure cook potato cubes, peas and salt with enough water. 3 whistles were enough to cook potatoes and peas. Blend all the ingrediants for gravy, use the stock water from potato and peas and make a thick paste. Keep it aside. Do tadka, and add the blended paste and fry the paste for about 30 sec. You can see the paste changing its color. When it starts turning dark brown add boiled peas and potatoes and mix well. Cover cook the mixture for 4 -5 mins. Check for salt and spice levels. Remove from fire and garnish with coriander. Serve hot.

Tip: Add enough water while cooking potatoes and peas and use stock water for grinding, making up volume etc.

Qty : Serves two hungry people.

Pudina Flavored Adai Rotti

(Use same cup for measuring all ingredients)
You need :
Kadalebele/Chanadal : 1/4 cup
Togaribele/Toordal : 2tbsp
Hesarubele/dhuli moong dal : 2tbsp
Uddinabele/Urad dal : 1tsp
Rice : 1cup

Pudina/Mint : 1.5cups
fresh/wet coconut grated : 1/2 cup
Green Chillies : 8 (8 chillies makes rotti very spicy, so adjust according to your taste)
salt
Onions : 2 Chopped

Soak Rice separately. Mix all bele/dal's and soak them. Soak for about 4hrs.

Remove water from rice and dal and grind them separately using very little water.

Let the mixture be coarse, do not grind it like dosa batter.

Grind Pudina, coconut and green chillies to a smooth paste. Mix it with rice and lentil batter and add salt. Refrigerate the dough for 1 -2 hrs.

Remove the dough from refrigerator add chopped onions. Mix.

Smear little oil on non-stick paper. Take a handful of dough and pat it into 1/2" thick circle.

Transfer this to hot tava with rotti side facing the tava. Peel off the paper.
Roast rotti on both sides till is red.

Enjoy Hot! Eat it with ghee.

Note: Make only as many as you want. You can refrigerate the dough and use whenever you want.

Kusum's Thondekayi(Kovakkai/Dondakaya/Tindora) with Cashewnut

Ingredients :

¼ Kg Thondekayi
Handful of cashew halves
1 tablespoonful grated fresh coconut
3 Green chilies (use according to your taste)
Curry leaves
1 teaspoonful mustard seeds
Salt to taste
1 tablespoonful oil for seasoning

Method :

Soak cashew halves in enough water.
Wash Thondekayi thoroughly and cut each one lengthwise into six pieces.
Slit green chilies.
Heat oil in a shallow pan and add mustard seeds splutter add slit green chilies and curry leaves.
Sauté the green chilies and curry leaves a little.
Add cut Thondekayi and sauté them until translucent.
Add soaked cashew nuts and sprinkle a little leftover water over the mixture
Add coconut and salt and mix well.
Cook covered on a low flame until the