Chutney

Curd Rice

Mysore Masala Dosa

Tamarind Rice

Rasam

Avial

Bisi Bele Bhath

Kesari

Ingredients:

Grated Coconut - 4 tsp
Red Chilli - 4 to 6
Ginger and Garlic Paste - 2 tsp
Black Gram (Udad Daal) - 3 tbsp
Coriander Leaves
Pudina Leaves
Salt to taste

Recipe:

Grind all ingredients and serve with masala dosa.

Ingredients:

Rice - 2 large curry bowlful
Sweet curd - 2 large curry bowlful
Fresh cream - 1/2 large curry bowlful
Milk - 1 large curry bowlful
Red Chillies - 5 to 6 pieces
Curry Leaves - 10 to 12 pieces
Asafotida (Hing) - 1 pinch
mustard seeds (Mohri/Rai) - 1/4 tsp
Coriander Leaves
Oil
Salt to taste

Recipe:

Cook rice and cool it.
Mix rice, salt, curd, cream and milk well.
Heat oil. Add asafotida, mustard seeds, red chillies and curry leaves.
Pour this mixture over the rice.
Add coriander leaves on top.

Ingredients:

Rice - 2 Cup
Black Gram (Udad Daal) - 1 Cup
Fenugreek Seeds (Methi) - 1 tsp
Oil
Salt to taste

Recipe:

Soak rice, black gram and fenugreek seeds for at least 3 to 4 hours and then grind.
Keep the mixture for 6 hours and add salt.
Sprinkle a little salt water on a non-stick pan and heat it.
The moment water starts to evaporate, spread it over the entire pan.
Coat the pan with oil and pour a little dosa batter on it.
Spread the batter over the entire pan evenly.
When the dosa is cooked from one side, turn it over and pour a little oil from all sides to cook it from other side as well.
Serve hot with chutney.

Ingredients:

Rice - 2 large curry bowlful
Red gram (Tual Daal) - 1/2 large curry bowlful
Tamarind pulp - 1/2 large curry bowlful
Turmeric powder - 1/4 tsp
Asafotida (Hing) - 1 pinch
mustard seeds (Mohri/Rai) - 1/4 tsp
Curry Leaves - 5 to 6 pieces
Red Chillies - 4 to 5 pieces
Peanuts - 1 small curry bowlful
Sambar Masala to taste
Oil
Salt to taste

Recipe:

Wash rice and red gram.
Boil water (twice the amount of rice).
Add tamarind pulp, turmeric powder, asafotida, red chilli pieces, sambar masala, curry leaves and salt to it.
Add rice and red gram.
Heat oil. Add asafotida, mustard seeds and peanuts to it.
After the rice is cooked, pour the mixture over it.
Serve hot.

Ingredients:

Red gram (Tual Daal) - 1 large curry bowlful
Dry red Chillies - 5 to 6 pieces
Tomato - 1 medium
Garlic paste - 2 tbsp
Turmeric powder - 1/2 tsp
Curry Leaves - 10 to 12 pieces
Asafotida (Hing) - 1 pinch
mustard seeds (Mohri/Rai) - 1/2 tsp
Tamarind pulp - 2 tbsp
Black pepper - 1/2 tbsp
Water - 1 and 1/2 cup
Coriander Leaves
Oil
Salt to taste

Recipe:

Cook red gram in the pressure cooker.
Boil water. Add tamarind pulp, garlic paste, turmeric powder, black pepper and salt to it.
Add finely chopped tomato.
Bring to a full boil.
Add mashed cooked red gram.
Heat oil. Add asafotida, mustard seeds, curry leaves and chillies to it.
When gram is cooked to required thickness, pour above mixture over it.
Add coriander leaves on top.
Serve hot.

Ingredients:

Potatoes - 2 small or 1 big
Brinjals - 2 small or 1 big
Cucumber - 2 small or 1 big
Sweet potatoes - 2 small or 1 big
Radish - 2 small or 1 big
Carrots - 2 small or 1 big
Yam - 6 small pieces

Red gram (Tual Daal) - 1 large curry bowlful
Green Chillies - 7 to 8
Grated coconut - 2 small curry bowlful
Curry Leaves - 12 to 15 pieces
Water - 1 cup
Jaggery (Gud) - 1 tsp
Tamarind pulp - 1 tsp
Asafotida (Hing) - 1 pinch
Mustard seeds (Mohri/Rai) - 1/2 tsp
Cumin seeds (Jeera) - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander leaves
Butter(Ghee)
Water
Salt to taste

Recipe:

Cut radish into large pieces. Add turmeric powder to red gram. Cook radish and gram in a pressure cooker.
Wash all vegetables and cut into large pieces.
Boil water. Add carrot, yam, potato and sweet potato pieces. Remove the cooked vegetables.
Cook brinjal and cucumber pieces in same water.
Add all these vegetables to gram.
Heat butter. Fry chillie pieces and grated coconut. Make a paste out of this mixture.
Add the paste to gram.
Add salt, jaggery and tamarind pulp. Bring to a boil.
Heat butter. Add asafotida, mustard seeds, cumin seeds and turmeric powder.
Pour it over gram. Boil to required thickness.
Add coriander leaves on top.

Ingredients:

Rice – 1 cup
Red gram (Tuar Daal) – ½ cup
Tamarind – 1 big lime sized
Potatoes – 2
Fresh peas – ¼ cup
Small onions – ½ cup (peeled)
Butter (Ghee) – 3 tbsp
Cashewnuts – 2 tbsp
Salt to taste

For Masala:

Red Chillies – 10
Coriander seeds – 1.5 tsp
Fenu greek (Methi) – ¼ tsp
Black gram (Udad Daal) – 1 tsp
Bengal gram Daal – 1¼ tsp
Cinnamon – 1 inch piece
Cloves – 2
Grated dry cocunut – 1½ tbsp

Recipe:

Fry the ingredients for masala in ½ tsp oil till light brown and then add dry coconut.
Fry for another minute and powder it.
Dice the peeled potatoes, shell peas, and pressure cook till it is three fourth cooked.
Cook red gram with rice by adding six cups of water in the pressure cooker till soft for about 10 minutes.
Soak tamarind and extract thick juice from it.
Heat oil and fry the peeled onions for 2 to 3 minutes.
Add tamarind extract and boil till raw flavor goes from it.
Mix salt, asafoetida, cooked peas, potatoes and powdered spices in it.
Pour this mixture on cooked rice as soon as it is removed from the pressure cooker.
Garnish with cashewnuts fried in ghee.
Serve hot with crisp potato chips and onion raitha.