Potato Dosa

Potatoes - 2 (medium size)
Rice flour - 1 cup
Rava - 3/4 cup
Yogurt - 1 cup
Cumin seeds - a pinch or according to taste
Curry leaves / coriander leaves chopped
Salt
Water

1) Cook the potatoes well. Peel it and mash it after it cools a bit.
2) Mix the rice flour, rava and yogurt very well in the mixer by adding a little bit of water to make it smooth.
3) Add the mashed potatoes and a little more water into the mixer and mix till the batter becomes very smooth and lumpless.
4) Pour the smooth batter out into another vessel and add the cumin seeds, salt to taste and curry leaves or chopped coriander leaves.
5) Heat the tava well and smear it with oil.
6) Pour out the batter to make potato dosas. The dosas become crispy when spread thinly and brown a bit like naans when spread a bit more thickly.

Rava Dosa

Ingredients :
Rava -1 cup
Rice flour - 1 cup
All purpose flour - 1/2 cup
Ginger - 1 finger length piece chopped
Green chilies - 2-3 chopped
Curry leaves - 4-5
Onion - 1 big chopped
Cashew nuts - chopped small
Pepper powder - 1/4 tsp
Asafoetida - 1 pinch
Salt - to taste
Ghee

Preparation -
1. Mix all the ingredients except the chopped onion with 5 glasses of water. The batter should be the consistency of buttermilk.
2. Heat the tava very well amd rub it with oil.
3. Sprinkle the chopped onion on the tava according to taste.
4. Sprinkle the batter on the tava like watering plants.
5. Rava dosa takes double the time of a normal dosa to get crisp.
6. Once one side has become cooked rub on some melted ghee and flip it over.

Guacamole

Ingredients : soft avocado, onion, tomato, lemon juice, chilly powder, salt, tortilla chips

1. Scoop and mash avocado.
2. Add finely chopped onion, skinless tomato
3. Add pinch of salt and chilly powder.
4. Squeeze lemon juice to this.
5. Mash and mix everything finely together.
6. Eat with tacos or tortilla chips.

Time taken : 5 mins

Chorakka/ louki masala curry

Ingredients:
1 medium sized chorakka/ louki. (snap attached)
1 onion (savala)
1/2 a tomato
Mustard seeds to sputter
Salt to taste
3-4 curry leaves
Masala powders: ( these 3 can also be replaced with 1 tsp of chicken masala powder)
1/2 tsp coriander powder
1/2 tsp chilly powder
1/4 tsp turmeric powder

1. Heat some vegetable oil and sputter the mustard seeds in it followed by the curry leaves.
2. Add the onions and saute them till they become soft.
3. Add the tomato and saute it for a min or 2 along with the onions.
4. Add the salt and curry powders. Mix well.
5. Add the chorakka which has already been chopped into very small pieces. Mix well.
6. Cover it with a lid and let it cook for about 10-15 mins or until the chorakka becomes soft.

Prep time: 2 mins
Cooking time: 10 mins
Veg, Very easy

Chorakka/ louki curry

Recipie courtesy my meena aunty :-)

1 medium sized chorakka/ louki. (snap attached)
4 green chillies
1/2 an onion chopped finely
1/4 tsp of Jeera
1 tsp of pure ghee not oil
Salt to taste

1. Chop the chorakka into very small pieces.
2. Heat the ghee in a pot and sputter the jeera.
3. Add the split green chillies and saute for a couple of seconds.
4. Add salt, chopped onion mix it well and cook it with the lid down for 10-15 mins until it becomes soft.
5. At the end you may add milk. ( I have not added milk)

Prep time: 2 mins
Cooking time: 10 mins
Veg, Very easy

Semiya Payasam

Semiya payasam

Ingredients

Milk, cashew, raisins, semiya, cardomom, sugar, ghee

1. Boil and cool milk. stir to make sure it does not birn and stick.
2. Roast cashew and raisins separately in ghee
3. Roast the semiya in ghee.
4. Add the milk to the roasted semiya. Stir it continuosly.
5. After it thickens a bit, add sugar.
6. Add nuts and raisins.
7. Add smashed cardomom.
8. If it thickens too much after cooling, add milk and reheat before serving.

Total time: 1.5hrs

Superfast Mango curry

Serves: 4 people
Ingredients:
Mango - 1
Green chilly - 3 medium size
Coconut - 1 cup grated
Curd - 1/2 cup
Water - 3/4 cup
Salt - to taste
Garnishing:
Mustard
Curry Leaves
Dry red chilly
Method:
1. Put the mango pieces, salt, green chillies and coconut in the grinder and blend till smooth.
2. Add the curd and water and again blend till smooth.
3. Pour into a pan and put on a small flame. Keep stirring so that the mixture does not stick onto the pan for about 5 mins.
4. Sputter the mustard seeds, red chillies and curry leaves and garnish the curry.
Note:
Using green mangoes is the best and will give a spicy sour taste. Using sweet mangoes will give a sweet touch to the curry. It looks like a mango shake with mustard seeds in it but tastes quite different!! Best with rice :-)

Parippu-Cheera Curry

Serves: 4 people
Ingredients:
Parippu (dal) -1.5 cups
Cheera (Spinach) - 1 bunch
Coconut - 1 cup grated
Onion - 1 big chopped
Chilly powder - 1/5 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - few
Salt to taste
Method:
1. The dal has to be soaked in wtaer for abt 1 hr before using. Will help in geting cooked easily.
2. Wash and rinse the spinach leaves thoroughly and chop them into small pieces.
3. Add the spinach and dal into a pressuer cooker. Add salt and half chilly powder and turmeric powder into. Allow it to cook for 2-3 whistles.
4. By then sputter some mustard seeds in a pan. Sautee the onions till tehy become brown add the remining salt , chilly powder and turmeric powder to this.
5. Add the shredded coconut to this. Cook for 2 mins.
6. Add the cooked parippu and cheera mix to this. Mix it well with the onions and coconut.
7. Let it cook for about 2 mins and then its done! :-)