Dosa with difference(Curry leaves dosa)

Dosa with curry leaves, a very neutriotious dish. Grind a huge bunch of curry leaves, green chilies, dhania, onions, and garlic and add it to any dosa batter and make dosas and serve with low fat yogurt.

In this way you can also make your kid eat different kind and dosa with full of  Iron.

Green Banana Fry

Ingredients:

• 1 spoon dania powder.
• 1spoon Jeera powder.
• 1/ 2 spoon haldi powder.
• 1/2 spoon lalmirchi powder.
• 1/2 garam masala powder.
• 1/2 spoon amchur powder.
• 1/2 spoon namak.
• 2 spoons besan.
• 2-3 tejpatta.
• 2 spoons coriander leaves chopped.
• 2-3 hara katcha kele. (Raw banana)

Method:
Take little oil in a kadai. Add tejpatta, put the raw banana. (cut it according to ur choice). Leave it to cook for 5 minutes.Add all the above ingredients. Add little water and again cook it for 5-10 minutes. Serve hot with roties.

Urud Vadai (Medhu vadai)

Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. Add 1 tsp salt, 2-3 chopped green
chillies, 1 tsp whole black peppers, a bunch of curry leaves and mix well. On a plastic piece of paper place a ball of this and
flatten it by hand. Deep fry this in oil and turn over until the vada turns golden brown.

Cabbage Vadai

Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste.
To 1 volume of this add I volume of finely cut cabbage pieces ,add salt - 3/4 spoon and mix well
Take a plastic sheet of paper and put even sized balls of this and flatten it. Deep fry this in boining oil. Turn Turn over until golden brown in colour and it is fully cooked…

Cauliflower Curry

(serves 6)
Ingredients 

Cauliflower - 3 cups (in flowerets)
Peeled and cubed potatoes - 2 cups
Oil  4 tablespoons
Coriander leaves - 1 tablespoon
Rasam powder - 2 teaspoon
Cummin seeds - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1 teaspoon
Turmeric powder  1/4 teaspoon
Hing powder - 1/4 teaspoon
Onion - 2
Green chillies - 2
Capsicum - 1
Ginger - 1 cm

Method:

Chop all vegetables.
Heat three tablespoons oil in a kadai, add the cummin seeds and hing powder. When the cummin seeds
splutter add the onions, capsicum, green chillies and ginger into the hot oil and fry till the onion turns golden. Add tomatoes and fry till it becomes mushy. Add cauliflower, potatoes and turmeric powder, fry a bit, add salt, sugar and quarter cup of water. Cover and cook till the vegetables are cooked and the curry is dry. Add the rasam powder, coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. Remove and serve piping hot with rotis or rice. (Plain potato curry can also be made the same way).

Basic Curry Sauce

Ingredients

· 3 tablespoons vegetable oil or ghee (clarified butter)

· 1 medium onion - finely chopped

· 4 cloves garlic - peeled and sliced

· 1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)

· (optional) 2 mild fleshy green chillies - de-seeded and veined then chopped

· half teaspoon turmeric powder

· half teaspoon ground cumin seed

· half teaspoon ground coriander seed

· 5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water.

Method

Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.

Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low.

Cook for 15 minutes stirring from time to time making sure nothing browns or burns.

Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the

sauce will taste horrid - sprinkle on a few drops of water if you're worried.

Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir.

Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally.

You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce.

which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup.

Warning - it WILL gloop occasionally and splatt.

Horsegram Sprouts Masala ( Hurulikalu Palya) and Rasam

Ingredients:

Soaked and sprouted Hurulikalu 2 cups

Grated coconut ½ cup

Mustard seeds 1table spoon

Jeera 1 table spoon

Hing (astofodia) a pinch

Tamarind water   10 tablespoons.

Green or Red chilles 2-3

MTR rasam powder 2 table spoons.

Turmeric powder 1/2 table spoon.

Curry patta little.

Coriander leaves chopped little.

Jaggery 1 tablespoon 

Salt to taste.

2-4 table spoons of oil.

For Rasam:

Pressure cook the sprouted kalu drain the water and keep the kalu aside. Take a kadai and little oil, add mustard, jeera, tamarind water, rasam powder, turmeric powder, curry patta, coriander leaves  and jaggery. Do not forget to add hing.  When it comes to boil add the drained water.  And take a little kalu and grind it to paste and mix to the rasam.

For playa:

Take little oil and add mustard, jeera, red or green chilles, curry patta, and hing. Add the boiled and drained sprouts mix it well. Add grated coconut and mix it well.