Tomato onion uttappam

Ingredients:

Content	Quantity	Comment
Simple Dosa batter	As required
Tomato	2 medium	Finely Chopped
Onion	2 medium	Finely Chopped
Coriander leaves	5 tbsp	Or 1 very small bunch finely chopped
Jeera powder	2 tbsp
Coriander powder	2 tbsp
Salt	To taste
Chilli powder	2 tbsp

Method:

Grease a tawa with oil and heat it on medium flame for a minute. 

Mix the chopped onions, tomatoes, coriander leaves, jeera powder, chili powder, coriander powder and salt (use less as the batter already contains salt). 

Pour a laddle of dosa batter and spread evenly but the dosa should be thick.

Spread some tomato-onion mixture evenly on the dosa and press lightly.

Pour oil on the dosa and on the edges and cook on low flame. Alternatively you can cook on medium flame by covering the dosa with a lid. It will take some time to cook as the dosa is thicker. Flip the dosa carefully and cook on the other side for 2-3 minutes.

Serve hot with chutney, ghee.....

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Mango lemon rice / Mavinakayi chitranna

Servings: 2

Ingredients:

Content	Quantity	Comment
Raw mango	1 small	Grated
Lime juice	1 tbsp
Rice	2 cups	Cooked
Peanuts	2-3 tbsp
Oil	2-3 tbsp
Jeera	1 tbsp
Mustard	1 tbsp
Curry leaves	1 sprig
Onion	1 large
Coriander leaves	2-3 tbsp
Salt	To taste
Green chilies	3 medium	Slit
Turmeric	A pinch
Sugar	A pinch

Method:

Heat oil in a kadai. Add mustard. Once they start popping, add jeera, peanuts, curry leaves and fry for a minute on low flame.

Add the onions, green chilies, grated mango, salt, turmeric, and sugar and fry till onions are translucent.

Add the cooked rice, coriander leaves, and lemon juice and mix well.

Serve hot with chutney, pickle....

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Rice Idli

Servings: 4

Ingredients:

Content	Quantity	Comment
Rice	2 cups
Water	To soak
Urad dal	½ cup
Poha	1-2 tbsp
Salt	To taste

Method:

Wash and drain rice and keep it aside to dry.

Wash and soak urad dal and poha together.

After 4 hours grind the dried rice to coarse powder. Make sure it is not too coarse and not fine powder.

Grind soaked urad dal and poha to a smooth paste and pour it on the ground rice powder.

Mix well and make sure the mixture is neither too thick nor too thin.

Cover it and set it aside overnight to ferment. Once fermented bring the batter to a pouring consistency. 

Add water to idli cooker and keep it on low flame.

Grease the idli plates with oil or butter or ghee and pour the idli batter to it.

Place the stand in the cooker and cook covered for 10-15 mins.

Check if the batter is cooked by poking a fork or knife. If the knife comes out without any batter stuck to it, the idli is ready, else let it cook for 5mins more.

Serve hot with green chilly chutney.

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Hitakida Avarekalu / Split Vaal beans

Ingredients:

Content	Quantity	Comment
Vaal beans	1 cup	Peeled
Water	to soak

Method:

Soak vaal beans in water  for 2 hours.

Squeeze the beans using your thumb and index finger and transfer the beans to an empty bowl.

Use it in upma, curries or any sabzi.

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Simple Jeera Rice

Servings: 2

Ingredients:

Content	Quantity	Comment
Rice	2 cups	Cooked
Jeera	2-3 tbsp
Ghee	3-4 tbsp
Salt	To taste

Method:

Heat ghee in a pan and add jeera. Once it starts popping, add rice, salt and mix well. Serve hot with raita, pickle, any sabzi....

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Roti

Servings: 2

Ingredients:

Content	Quantity	Comment
Wheat flour	2 cups
Water	As required
Salt	½ tsp
Oil	½ tsp

Method:

Take a mixing bowl and add wheat flour, salt, oil and mix well. Add water little by little and knead the flour till soft. Set it aside covered for 5-10 mins.

Make small sized balls and roll it using a rolling pin.

Heat a tawa and cook both the sides of the roti till half done. Take the roti and put it on direct flame and cook on both sides. Remove and repeat the same with other roti's.

Serve hot with curry of your choice.

Tip:

1. You can add a teaspoon of kasuri methi for flavour. 
2. You can add jeera/ajwain for flavour.

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Dill leaves and baby corn pulav

Servings: 2

Ingredients:

Content	Quantity	Comment
Dill leaves	1 cup	Chopped
Onion	1 medium	Sliced thinly
Ginger	1 inch piece	Grated
Salt	To taste
Jeera	1 tsp
Mustard	1 tsp
Oil	2 tbsp
Rice	1 cup	Washed and soaked in 1 cup water for 10mins
Water	2 cups
Baby corn	½ cup	Quartered
Green chillies	2-3 large	Cut into small pieces
Lime juice	¼ lemon

Method:

Heat water with a pinch of salt. Add the quartered baby corn and boil it for 2-3 mins. Drain and keep aside.

Heat oil in a pan. Add mustard. Once they start popping, add jeera, curry leaves.

Add onions, ginger, a pinch of salt, green chillies and saute till translucent. 

Add the dill leaves, corn and mix once.

Add the soaked rice and mix.

Add the remaining water,salt to taste and mix well. Cook covered till the rice is soft. Check in between if water is required and the rice doesn't stick to the bottom of pan. Switch off the heat and add 1/4 lemon juice  (you can add more lime juice if you like) and mix. Cover and set aside for 2 mins.

Serve hot.

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