Golden Dosa

Recipe Ingredients:

2 cup golden gram

1/4 cups rice

1 inch ginger

4 green chillies

1 tbsp cumin seeds

salt (according to taste)

5-6 tbsp oil

How to Prepare:

Soak golden gram, rice, ginger and chillies in enough water overnight or for at least 4-6 hours. Drain the water and keep the drained water aside, grind the soaked golden gram into silky smooth batter add the drained water that had kept aside, as needed to the batter or till soft and fluffy. Add salt and cumin seeds, mix well untill well combined.

Preheat a heavy-base cast-iron griddle (tawa) or a large heavy-base frying pan over a medium-high heat, add 1/2 tbsp oil.Spread oil all over the pan. Pour 2 or 3 ladelful of dosa batter on the griddle and spread it all over the pan, cook for 2-3 minutes. Using a thin spatula, turn over and cook for 30 seconds.Remove from the pan and keep hot by covering in a piece of foil lined with kitchen paper. Repeat with the remaining dosa batter.

Place 1 or 2 dosa on serving plate and serve with chutney.

Pea nut Sundal

Recipe Ingredients:

1 cup pea nuts, soaked and cooked

2 tbsp oil

5 curry leaves

1/2 tbsp mustard seeds

1/2 tbsp cumin seeds

1/2 tbsp split black gram

1/2 tbsp split golden gram

1/2 tbsp split bengal gram

1/2 tbsp red chilli powder

2 dry red chillies, broken into two

salt (according to taste)

How to Prepare:

Heat oil in a small saucepan over medium heat, when hot add cumin seeds and mustard seeds followed by adding curry leaves, dry red chilli, split black gram, split bengal gram and split golden gram, cook untill bengal gram turns golden in colour. Finally add pea nuts, mix well untill combined, cook for about 5 minutes and remove from heat. Serve hot.

Moong dal Rasam

Recipe Ingredients:

1 cup moong dal

1 onion, finely chopped

2 garlic cloves finely chopped

4 green chillies finely chopped

1 tbsp turmeric powder

1 tbsp mustard seeds

1 tbsp cumin seeds

10 curry leaves

2 dry red chillies, broken into two

4 tbsp oil

salt (according to taste)

How to Prepare:

Wash dal untill water runs clear and leave to soak for 30 minutes. Pressure cook moong dal, 3/4 of the chopped onions (reserve the remaining chopped onions) turmeric and green chillies with 2 cups of water and cook for 40 minutes or untill 3 whistles. Mash moong dal into smooth paste with the laddel

In a large saucepan add 2 cups of water bring it boil and add cooked moong dal and allow to boil, reduce the heat to low for 15 minutes. Now add salt and let it for another 10 minutes.

Heat oil in a small saucepan over a medium heat, when hot add mustard seeds and cumin seeds. As as the mustard seeds pop add dry red chillies, reserved chopped onions, chopped garlic and curry leaves. Let the seasonings sizzle untill dry red chillies have lightly darken in colour.

Pour the contents of seasoning over the moong dal rasam, scraping off every bit from the saucepan. Turn off the heat and keep the saucepan covered untill you are ready to serve.

Serving Suggestions:

Serve with hot rice and ghee.

Beetroot & Chickpea

Recipe Ingredients:

2 cups beetroot

1 cup chickpea, soaked and cooked

1 tbsp red chilli powder

10 curry leaves

1 tbsp cumin seeds

1 tbsp mustard seeds

4 tbsp oil

salt (according to taste)

How to prepare:

Heat oil in a medium saucepan over a medium low heat, when hot add cumin seeds, mustard seeds and curry leaves, once mustard seeds start spluttering add chopped beetroot and salt, stir well, close the lid and allow the beetroot to sweat. Once when the beetroot is almost cooked add cooked chickpea and mix well. Add red chilli powder, stir well untill well combined, cook for another 8-10 minutes. Serve hot.

Serving Suggestions:

Serve with rice or chapati.

Almond Prawns

Recipe Ingredients:

500 gm raw prawns

1 cup ground almonds

5 tbsp oil

1 medium onions,diced

2 tbsp ginger garlic paste

5 small green chillies finely sliced

2 tbsp red chilli powder

1/2 tbsp cumin seeds

1 tbsp turmeric

250 ml water

salt (according to taste)

almond flakes (for garnish)

How to Prepare:

Heat oil over a medium heat then add onions,chillies and ginger garlic paste. Cook for approx 8-10min or untill the onions are soft.

Add turmeric, red chilli powder, salt, cumin seeds and cook for a further 5min.

Add prawns and then simmer on a low heat for 25-30min.Add 250ml water and ground almonds. Cook untill 85% of water is absorbed by the prawns.

Garnish with almond flakes. Serve hot.

Serving Suggestions:

Serve with rice .

Ridge Gourd & Scrambled Egg

Recipe Ingredients:

1 cup chopped ridge gourd

3 eggs

1 onion, finely chopped

2 green chillies, finely chopped

1/4 tbsp turmeric powder

1 tbsp garam masala powder

4 tbsp oil

salt (according to taste)

How to prepare:

Heat oil in a pan, add the onions and saute till light brown in colour. Now add the chillies, salt and turmeric powder and fry for 2 - 3 minutes. Add chopped ridge gourd and cook for 15-20 minutes or untill ridge gourd is well cooked.

Now add eggs, do not stir immediately, let the eggs settle for few minutes. Now stir the eggs so that eggs will mix with the onion mixture. Once done add red chilli power and garam masala powder, mix well. Serve hot.

Serving Suggestions:

Serve with rice or chapati.

Baby Potato, Fenugreek leaves & Corn

Recipe Ingredients:

12 baby potatoes

1 cup chopped onions

1 cup fenugreek leaves

1/2 cup corn kernels

4 dry red chillies, broken into two

1 tbsp cumin seeds

4 tbsp oil

salt (according to taste)

How to Prepare:

Cook potatoes in their skins in a heavy vessel of boiling water for 20 minutes, or untill tender. Drain, then soak in cold water for 30 minutes, peel the skin, then halve or quarter according to their size.

Heat oil in a pan, add cumin seeds and broken dry red chillies, when the cumin seeds crackle  add chopped onions and and cook, stirring, for 10-12 minutes or untill browned. Add fenugreek leaves and mix well, add salt cover the lid and allow to sweat, once done add potatoes and cook for a while, then corn kernels and mix well. Cook for about 10 minutes, mix well. Serve hot.

Serving Suggestions:

Serve with hot rice.