Godhumai Dosa

• 1 cup wheat flour + 1 cup rice flour
• Mix in 1/4 cup sour buttermilk
• chop ginger + green chillies + curry leaves + jeera + hing
• add diced onions
  
• Let it stand for 2 hours

Cabbage Baaji

• Cook 1/4 cup toor dal
• Shred cabbage and cook in salt water
• Fry 6 green chillies and add to cabbage
• Add the dal.
• Add rice flour to thicken if needed
• Boil fr few mts and take off
• Oil + mustard + chopped ginger + cashew
• Add to cabbage
• Add lemon juice + hing water if desired
  

Dal Ka Halwa

• Soak 250 gms moong dal for 4-5 hours
• Grind to medium fine paste
• Heat 200 gms ghee
• Stirring constantly add ground dal till light golden color
• Add 500ml hot water and stir for 5-10 mts
• Add 250 gms sugar and continue stirring
• Cook on medium heat till leaves the sides of pan
• Soak saffron tsp of milk
• Sprinkle over halwa + cardomom
• Serve hot
  

Sabut Moong Dal

• Soak 250 gms sabut moong dal (green full ones) for few hours
• Pressure cook with 2 cups water + ginger paste + turmeric + salt for 20 mts
• Heat ghee + hing + jeera + ginger + green chillies chopped
• Then add the stirred dal and boil
  

Lauki Kofta

• Grate l250 gms lauki and squeeze water
• Mix 1/2 tsp ajwain + 1/2 tsp red chilli powder + salt
• Mix 100 gms besan to dropping consistency
• Heat oil to medium
• Drop in the batter in batches and fry golden brown
• Serve as pakoras / some gravy
  

Katti Meeti Lauki

• Peel and chop 500 gms bottle gourd
• Wash in water
• Heat oil. Drop in mustard + jeera
• Add lauki + salt + manjal + red chilly powder
• Cover and cook till tender
• Add mango powder 1 tsp + sugar 1 tsp and simmer before serving
  

Pittor

• Mix 500 gms besan with 250 gms lightly beated curds
• Add 750 ml water
• Mix in 3 tsps ginger paste + green chillies ground with ginger
  
• Also add 1/2 tsp ajwain + 1.5 tsp salt + 1.5 tsp red chilly powder + 1/2 tsp manjal
• Mix well
• In a wok on fire cook this mixture continuously till it is thick
• Pour into a greased pan with shallow sides and let it set and cool
• Cut into pieces and store in airtight jar

Khandavi is made the same way except the last step it is spread thinly on a greased plate, then sliced and rolled instead of cutting

Jhaal Muri

• Soak 100 gms kala channa overnight. Boil in salted water. Drain and cool
• Put puffed rice in a bowl, add oil and mix.
• Add kala channa + boiled cubed potatoes + chopped cucumber +diced onions + green chillies
  
• Also add red chilly powder + mango powder + lemon juice
• Salt to taste
  

Karnakizhangu Masiyal

Preparation

• Cook kandha in cooker. Mash it
• Also pressure cook toor dal (3/4 cup)
  
• Dice green chillies (4) + ginger
• Add oil + mustard + urad dal + channa dal + hing + turmeric + green chillies + ginger + Curry leaves
  
• Add the mashed kandha + dal
• Also add water if needed
  
• Add salt + kothamalli
• Add lemon juice after taking off the stove
  

Mempodi

Ingredients

• Channa Dal
• Dhaniya
• Vendhayam
• Red Chillies
• Hing

Preparation

• Fry in oil and grind
• Garnish any sambar based dish before taking off flame for pleasant smell.
  

Kothamalli Thokku

• Grind Kothamalli (2 cups) + Red Chillies (10) + Puli (grape size) + salt in mixie
• Add oil + mustard + hing
• Fry the mixture in oil
  

Batura

Preparation

• Take maida 1/2 kg
  
• Add pinch of baking powder + salt to water (100ml)
• Add this water + 1 tbsp oil to the flour
  
• Can add 6 bread slices to this for the batura to rise fully
  
• Prepare the dough and let it rest for 2.5 hours minimum
• Make the baturas in a big pan of oil
  

Rava Dosa

Ingredients

• Rava - 3 cups
• Rice Flour - 1 cup
• Maida - 1/2 cup

Preparation

• Mix all with water
  
• Add salt
• Soak for half hour.
  
• As it soaks the batter will thicken
  
• Then add water if required
• Add diced onions + green chillies
• The pan should be very hot before rava dosa is prepared
• Note that the batter should be watery

Other Version from here

Ingredients

Riceflour-1 cup
Rava or sooji- ½ cup
Maida- ¼ cup
Salt to taste

For seasoning

Mustard seeds- ¼ tsp
Green chillie-1 chopped finely
Pepper- a few
Curry leaves- a few
Ginger- a small piece chopped finely
Coriander leaves- a few chopped finely
Onion- ½ chopped finely
Oil and ghee

Method

Mix the rice flour, maida and rava and add water and salt to it. The batter should be watery and flowing. Heat 1 tsp of oil in a pan and add mustard seeds, when it splutters add onions and other ingredients .Fry for 2 minutes till the onion turns transparent. Add this to the rava batter.
Heat the tawa (the tawa should be very hot while u are pouring the batter) and take one ladleful of batter and spread on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa. Drizzle ½ tsp of oil and ¼ tsp of ghee on the sides. When it becomes golden brown turn it over.

Set Dosa

Ingredients

• Raw Rice - 3 cups
  
• Urad Dal - 1.25 cups
• Getti Aval - 1 cup

Preparation

• Soak for 4 hours rice and urad dal.
  
• Soak aval for 1 hour (if paper aval)
• Grind all and add soda, salt and let if ferment
• Once it pongafies can be used for making set dosas

• Set dosa
  
• Pour a small pancake sized batter on pan
• Cover and let it steam
• Turn it over
• Serve with Dangar chutney

Carrot Soup

Preparation

• Skin carrot and cook it with salt & pinch of sugar
• Puree this in a blender
• Add oil + ginger-garlic paste + finely chopped onion. Fry lightly
• Add cubed, boiled potato, beans, and carrot. Saute them.
• Add salt + pepper
• Add 2 cups water and let the veggies cook for a while
  
• Then add tomato puree and saute
  
• Finally add carrot puree
• To thicken the soup add 1 tbsp cornflour + 1/2 cup milk/ water
• Boil and serve.
  

Maragatha Masala Vendakai Curry

Can be done with other veggies too : Brinjal / Potato / Cauliflower

Masala Preparation

• Onion big - 1
• Kothamalli - 1 bunch
• Green Chillies - 4-6
  
• Cashewnuts - 10
• Kasa Kasa - 4 tsp
• Coconut grating - 2 tbsp
• Dhaniya - 1 tsp
• Jeera - 1 tsp
• Ginger - Garlic -small pieces
• Yellaka, Krambu, Patta - each 4

Grind all the above to a smooth paste

Dish

• Cut vendakkai into long pieces
• Add oil + mustard + jeera
• Add vendakkai + manjal podi+ salt. Fry well on low flame
  
• When the pieces have softened add the ground masala, and lemon-sized butter
  
• Fry again for 6-7 minutes.
  
• In the end add 3/4 cup of curds and stir for a minute
• Garnish with curry leaves

Side dish for poori, chappati, dosa, pulao.

Olan

Ingredients

• White pumpkin (or Chow Chow) cut in big pieces - 250 gms
  
• Coconut Milk - 1.5 cups
• Slit green chillies - 6
• Boil Black Eyed Peas - 100 gms
• Coconut Oil , Salt
  

Preparation

• Take 2 portions of coconut milk (first stronger than second)
• Cook the pumpkin pieces in second portion of coconut milk with green chillies
• Add the boiled peas to this
• Then add the first portion of coconut milk
• After it boils add some coconut oil + salt
  

Kadhambha Kootu Curry

Ingredients

• Channa Dal - Soaked in hot water and then boiled - 1 cup
• Senakizhangu - 200 gms
• Vellai Pusini / Chow Chow - 200 gms
• Vazhakkai - 1
• Red Pumpkin - 100 gms
• Dhaniya - 2 tsp
• Red Chillies - 4
• Pepper - 1/2 tsp
• Urad dal - 2 tsp
• Coconut oil , turmeric, salt
  

Preparation

• Cut all veggies and pressure cook them with salt and turmeric
• Fry the spices in coconut oil and grind them
• Mix the boiled veggies + channa dal + masala + extra water, and cook
• Add mustard + urad dal + slices of coconut to the dish (splutter in coconut oil)