1.

rava idli
1 cup rava(suji) 1 cup curd 1 sachet eno salt to taste jeera to taste seasonal vegetables(carrot,capcicum,beans,cauliflower) Method:mix rava and curd well and add finely chopped vegetables and salt jeera and again mix it well add little water for constitency now other side grease idli moulds with oil and in a large vessel put water to boil and then gas slow now add eno into the idli mix now mix it softly nd put in to idli moulds now put idli moulds into the vessel and cover the vessel with lid.it will take 15-20 min to cook after that check it with knife if the idli does not stick to the knife it means idli is ready.

2. cutlet
Incridents:-2 potatoes, jira, ha-lad, oowa, salt, rawa, oil. processed:-First boil the potatoes till it get soft enough to smash, then smash the potatoes and add all the Incridents in it, accept oil and smash it firmly, then on the other hand put the frying pan on the medium flame of the gas and then place it on the gas put a layer of oil on it, make rounds as we make for the cutlet, and squeez it a bit and put all the kutleets in the rawa. Put this cutlet on the frying pan when the oil gets heated. Fry it till its color become light yellowish.

3. Aloo paratha
1. 2. 3. 4. 5. 1. 2. 3. 4. 5. 6. Wheat flour - 3 cups Water - 1 cup Salt - a pinch Oil - 1 tsp Some flour - for dusting Potatoes - 2 Onion - 1 finely chopped Green chillies - 1or2 Garam masala - to taste Coriander leaves - few (finely chopped) Salt - to taste

Take a bowl and mix the flour,salt oil and water and make a dough. Cover the dough and keep it restly for 30 mins.Boil the potatoes, peel the skin and mash nicely with your hands and keep aside. Now add all the remaining stuffing ingredients to the mashed potatoes and mix well. Divide the dough and stuffing mixture into small and equal size balls. take one dough ball and roll out into a small poori.Place the stuffing ball in the centre of the

poori and close it from all sides. Gently pat the stuffed puri in the palms. Apply some flour on both sides and roll it gently into a paratha.Now take the tava and preheat.Place the rolled parata on the tava. Allow one side to cook when the color changes into light brown. Turn the aloo parata to the other side and repeat the same. Drizzle some ghee on each side and flip.

4. ADAI (DOSA MADE WITH DHALS)

Adai ingredients:
1. Raw rice - cup 2. Boiled rice - cup 3. Toor dal - cup 4. Urad dal - cup 5. Channa dal - cup 6. Red chillies - 7 7. Salt - to taste 8. Oil - for sprinkle 9. Asafoetida - a pinch 10. Curry leaves - 10 chopped 11. Coriander leaves - few chopped 12. Onion - 1 finely chopped

Preparation: soak rice and dals together for 2 hours.

Then wash at least three times. Now grind it in a wet grinder or mixer grinder with little amount of water. While grinding add red chillies. Grind till the batter turns into coarse. Once the batter is ready tranfer to vessel. Now add chopped onions and curry leaves. Now the adai batter is ready. Heat the pan (tawa) for two minutes. Wipe the pan with few drops of cooking oil and spread a ladle full of batter into dosa. Cook till the adai turns into light brownish color eitherside. Serve hot with aviyal or coconut chutney.

5.BREAD UPMA
1. 2. 3. 4. Bread slices - 10 (remove the edges) Onion - 1 finely chopped Green chillies - 2 Ginger - 1 inch piece

5. 6. 7. 8. 9. 10.

Turmeric powder - a pinch Oil - 3 tsp Salt - to taste Mustard seeds - tsp Urad dal - tsp Channa dal - tsp

Heat a pan with 3 tsp of oil. Then add mustard seed. When they start to splutter add urad dal and channa dal. Then add chopped onions. Fry till it becomes transparent. Then add ginger and green chillies. Saut for a min. Then add salt and turmeric powder. Stir well. Finally add the bread pieces and once again combine well.

6.PARATHA
1. 2. 3. 4. 5. 6. All purpose flour - 4 cups Melted butter- 3 tbsp Water- 11/4 cup Some flour- for dusting Oil- for basting the paratha Salt- 1 tsp

Take a bowl and mix the flour, salt, oil and water and make dough. Cover the dough with a wet cloth and keep it for 2 hours restly. Now the dough is divided into lemon size balls. Keep the ball in a flat surface and Roll out approximately in 4 inch diameter. Now fold it into half. Again roll it. Roll it to a small round and apply some butter or ghee to it. Fold into two again fold the same. Start rolling and to form a round shape or a triangle shape paratha. Heat a flat pan and add the paratha and let it cook for a minute. When bubbles appear on top add a small teaspoon of oil around the paratha. Then turn it over. Bubbles colour change into light brown then remove the paratha from the pan and keep it in a covered box.serve with channa.

7.PESARATTU
1. 2. 3. 4. Moong dal 1 cup Green chillies 3 Ginger inch piece Salt to taste

5. Onion 1 (finely chopped) 6. Cumin seeds 1 tsp 7. Oil For sprinkle Soak the moong dal over night. Then wash the dal. Then grind the dal along with green chillies, ginger and salt into a fine paste of medium consistancy. Now remove the batter form the blender and transfer into vessel. Now add cumin seeds and mix the batter thoroughly. Now heat the flat pan or tawa and spread with some oil. The pan must be hot for pesarattu to come out in good shape. Now pour one laddle full of pesarattu batter in the centre of the pan and spread into circular motion. Sprinkle 1 tsp of oil on the top and around the edges. When the bottom colour changes to golden brown colour then reverse it and cook the otherside for few mins. Now reverse it back and sprinkle finely chopped onions on the top and fold it half. Remove from the pan and serve with ginger chutney.

8.PUTTU
1. Raw rice or chemba rice - 2 cups 2. Coconut - 1 cup 3. Salt - to taste Soak the rice for 2 to 3 hours then wash twice or thrice and strain it. Now spread the rice in a dry cloth and allow them to dry. Then grind the dried raw rice or chemba rice to a fine powder in a mixer grinder. Now mix salt and water little by little to the rice flour and mix well. Carefully mix the water because it should be in a powdered form wet enough for steaming. Now add handful of grated coconut in the puttu maker then the rice flour till half. Then add another handful coconut. Do like this till you reach the top of the puttu maker. Now close the lid and steam for 5 mins.

9.RAVA DOSA
1. Rava - 1 cup 2. Rice flour - 1 cup 3. Maida - cup 4. Mustard seeds - tsp 5. Green chillies - 4 6. Onion- 2 (finely chopped) 7. Pepper corns - 10 8. Salt - to taste Fry rava slightly and grind it with little amount of water. Then mix with rice flour and Maida. Now take a kadai and heat with 1 tsp of oil. Add chopped onions and green chillies.

Fry until onion colour change into brown colour. Now put this into rava mixture. Now add the pepper corns and salt. The batter should be watery. Now Heat the tawa and pour the rava dosa batter and spread on the tawa. Rava dosa cannot be spreaded like ordinary dosa. Drizzle tsp of oil on the sides. Cook till the rava dosa turns into light brown colour and turn it to other side. Repeated the same for the next side. Serve hot with coconut chutney or sambar.

10.RAVA KHICHADI
1. Rava - 2 cups 2. Onion - 1 (vertical chopped) 3. Tomato - 1 (finely chopped) 4. Ginger - 2 inch piece 5. Vegetables - 2 cups (half boiled) (Carrot, beans, peas) 6. Oil - 2 tbsp 7. Salt - to taste 8. Mustard seeds - tsp 9. Urad dal - tsp 10.Channa dal - tsp 11.Curry leaves few Dry roast the rava in a heavy bottomed vessel till the rava turns into very light brown colour. Then take a deep pan and heat with 2 tbsp of oil. Then add mustered seeds. When they start to splutter add channa dal, urad dal and curry leaves. Saut for few seconds. Then add chopped onions, ginger and green chillies. Fry till the onions become transparent. Now add tomatoes and saut for a min. Then add half boiled vegetables. Combine well. Now add 5 cups of water and salt. When it boils add rava and keep stirring till the mix gets thick. Serve with coconut chutney.

11.UTHAPPAM
1. 2. 3. 4. 5. 6. Idly batter - 1 cup Onion - 1 finely chopped Green chillies - 2 (minced) Ginger - inch (minced) Coriander leaves - few Curry leaves few

Mix chopped onion, minced chillies and minced ginger with idly batter. Stir well. Now heat the tava and spread 1 spoonful of batter. When the base is golden brown colour then turn other side and cook well. Serve with coconut chutney.

12.WHEAT FLOUR DOSA

1. Wheat flour - 1 cup 2. Rice flour - cup 3. Onion - 1 finely chopped 4. Green chillies - 2 5. Salt - to taste Take a bowl and add wheat flour and rice flour. Mix well. Then add finely chopped onions, green chillies and salt. Add water to this mixture slowly and mix it well till it gets consistency of dosa batter. Then heat a flat pan. When it becomes hot pour a spoon full of this batter and spread it. Sprinkle oil around the dosa. When it turns golden brown on the bottom then turn it the other side and remove it in 5 seconds.

13. Banana Dosai

Ripe bananas - 2 Rice flour - 1/4 cup All purpose flour (Maida) - 2 tblsp Cardoman powder - 1 pinch Sugar - to taste Raisins - 2 tblsp (chopped) Cashews - 2 tblsp (chopped) Ghee - to fry 1. Mash the bananas nicely with a masher or with hands. 2. Add rice flour, maida, sugar and cardomon powder. 3. Mix everything together to get a thick batter. You can mix with your hands or use a blender. 4. Mix the raisins and cashews with the batter. 5. Heat a griddle and pour a spoonful of batter and spread gently. It will be thicker than normal dosa. 6. Pour few drops of ghee on top. Fry on medium flame till the dosa is completely cooked and golden brown on both sides.

14 . Puttu
Puttu Flour - 2 cups (Home made or Store Bought) Salt - 1 tsp Grated Coconut - 1/4 cup + 1/2 cup Water - as needed

1. If you dont get puttu flour, you can also make with raw rice flour. Dry roast the flour for few minutes. This step is optional but roasting brings out a nice nutty flavour and improves the taste of the puttu. 2. Take the roasted flour in a mixing bowl. Add the salt and 1/4 cup of grated coconut with the flour. Mix together. 3. Sprinkle water little by little while mixing the flour till the flour is moist. 4. The puttu flour should be crumbly (and not form a dough). It should be moist enough such that when you press the flour with your palms it should hold together. 5. In the mean time, boil the water in the lower vessel of the puttu stand. 6. In the upper cylinder, add half an inch of grated coconut as the bottom layer. Put two handfuls of the prepared puttu flour as the next layer. 7. Continue layering with grated coconut and puttu flour alternatively till you reach the top. 8. Cover and put the filled cylinder on the lower vessel so that the steam passes through and cooks the puttu. 9. Once you see the steam coming out of the lid of the upper vessel, the puttu is pretty much done. Let the steam come out for another minute or so and switch off.

15.Onion Uttappam
Par boiled rice 4 cups, Urud dal 1/2 cup, fenugreek seeds 2 tsp Big Onion 1 ( chopped finely. 1. 2. Soak the rice,dal and fenugreek seed in water for about 4 - 5 hours and grind into a fine flour. Leave it for about 8 hours to become sour. Heat a dosa tawa and spread a tsp of oil over it. When it becomes hot enough, place a laddle of flour and spread on it. Spread onion on the top of it. When it is cooked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked.

3.

16.Vegetable Dosa
Par boiled rice 4 cups, Urud dal 1/2 cup, fenugreek seeds 2 tsp Peas, carrots, beans, tomato as required Green chillies 5-7 nos Coriander leaves a few Salt to taste 1. 2. 3. 4. Soak the rice,dal and fenugreek seed in water for about 4 - 5 hours and grind into a fine flour. Leave it for about 8 hours to become sour. Cut all vegetables into very small cubes. Heat a dosa tawa and spread a tsp of oil over it. When it becomes hot enough, place a laddle of flour and spread on it. Add the vegetables on the top of the Dosa and cook both sides of the dosa.

5.

17.Ragi Puttu
Rice Flour 1 cup Ragi Flour 1 cup Coconut shredded 1 cup Salt to taste Water 1. 2. 3. 4. Mix the rice flour and the Ragi Flour together. Mix salt in water and add the water little by little to the flours and mix it. Put the flour to the puttu maker adding shredded coconut in between. Boil water in the pot under the cylinder and place the puttu maker and cook over steam.