Sundal with Whole moong dal

Ingredients:

1.Whole moong dal-1cup
2.Green chilli-3
3.Mustard and cuminseeds-1/2 tsp
4.Onion-1 mediumsize
5.Curry leaves-6
6.Oil-1tbsp
7.Lime juice-1/2 tbsp
8.Salt to taste
9.Turmeric powder

Preperation method:

1.wash and soak moongdal in water for 8 to 10hrs.
2.Pressure cook the soaked moong and keep aside.
3.Chop the green chilli and onion.
4.Take a pan and heat the oil.Fry the mustard and cumin seeds when they started popup add onion ,green chilli and curry leaves.
5.Add cooked moong after onion fries well and add a pinch of turmeric powder and salt,stir well.
6.Cook this for 4 min and turnoff the stove and add lime juice and mixwell.

Serve this hot or cool.
(We can prepare inthe same way chickpeas,kidney beans(small and whiteone)etc),

Bobbatlu

Ingredients:

1.Maida(all purpose flour)-1.5 cup

2.Chana dal-1cup

3.Sugar-1.5 cup(or jaggary 2cups)

4.Cardamon powder- apinch

5.Oil

Preperation method:

1.Take a bowl and mix maida,2tbsp of oil and a pinch of salt.

2.Add enough water to bowl to make soft dough.

3.Pour 3 tbsp of oil on the dough ( dont mix this oil with dough) and keep aside for 2 hour.

4.Wash and pressurecook the chana dal(dal should not be mashy after cooking).

5.Drain the extra water from cooked dal.

6.Now grind the cooked dal and sugar together.

7.Take a pan and heat 1tbsp of ghee and roast the the grinded dal and also mix cardamom powder .(stir continuously till grinded dal becomes thick).This is called poornam.

8.Prepare small balls with poornam.

9.Now take dough and make ball a little biggerthan poornam ball.

10.Take a polythene sheet and apply oil on it.

11.Place the dough ball on sheet and press it with fingers like small poori and place the poornam ball on it.

12.Now gently cover the poornam ball with dough edges and again make it as a ball and press it like poori.(Make sure that poornam should not come out).

13.Take a wide pan and heat it,and place the bobbatt on it.

14.Fry 2 sides of bobbatu by spreading a little oil on eithersides of bobbattu.

These bobbatlu can be served hot with butter on it or cool with hotmlik.

Bottle gourd halwa

Ingredients:

1.Bottle gourd-1cup(grated)

2.Sugar-1cup

3.Milk-1cup

4.Cashew-10

Preperation method:

1.Take a pan and heat the ghee.

2.Roast the cashew till it changes to golden brown colour and keep aside.

3.In the same ghee roast the grated bottle gourd(before doing this sqeezout the water from grated bottlegourd)stir continuosly.

4.Now add milk to it,when it starts boiling add sugar also.

5.Turn off the heat after sugar disolves completly.

6.Garinsh with cashew and serve.

Coconut chutney

Ingredients:


1.Coconut-1/2
2.Green chilli-3
3.Coriander leaves-1/4 bunch
4.Garlic flakes-2
5.Ginger-1/2 inch
6.Yogurt-1tbsp
7.Salt to tatse
8.Cumin seeds-1tsp


Preperation method:


1.Chop coconut,chilli and corinder leaves.
2.Grind all the ingredients and mix well.
3.Season the grinded chutney with uraddal,mustard,cumin seeds and curry leaves.


Serve this chutney with dosa,idli or with rice.

Ground nut chutney

Ingredients:

1.Ground nut-1/2 cup(roasted)

2.Onion-1 medimsize

3.Coriander leaves-1/4 bunch

4.Green chilli-2

5.Cumin seeds-1tsp

6.Garlic flakes-2

7.Salt to taste

8.Oil

Preperation method.

1.Chop the onion and fry them with a 2 tsp of oil .

2.Grind the all ingredients to make smooth paste by adding little water.

3.Seson it with cumin seeds,mustard,curry leaves and one red chilli with 2 tsp of oil.

Serve this chutney with idli or dosa.

Besan burfi

Ingredients:

1.Besan(gram flour)-1 cup

2.Sugar-1 cup

3.Ghee-1/2 cup

4.Cashew

Preperation method:

1.Take a pan and heat the ghee.
2.Roast the cashew till it changes to golden brown colour and keep aside.
3.In the same ghee roast the besan till it changes to golden brown colour(a nice aroma spreads in the kitchen),While doing this stir constantly.
4.Now sprinkle a little water and add the sugar and mix well.
5.Turn off heat and spread the besanmix in a plate.(apply the ghee to plate before pouring the besanmix).
6.Cut into diamond shapes after it had cooldown.

Set dosa

Ingredients:

1.Rice-2cups
2.Poha-1 cup
3.Yogurt-1 cup
4.Fenu greek seeds-1/2 tsp
5.Salt to taste
6.Oil

Preperation method:

1.Wash and soak the rice and fenugreek seeds for 2 hrs.
2.Wet poha with little water and grind the rice,fenugreek seeds and salt to taste together.
3.Keep the batter aside for 8 to 10 hrs.
4.Add the yogurt to the batter before making dosa.
5.Take a pan and heat it,and pour 1 tsp of oil and spread it.
6.Now pour the spoonful of batter on the pan and donot spread it .(The thickness of the batter should be such as when poured on the pan it should automatically set itself into fine thick circle).
7.Cook the dosa on bothsides on medium flame.

Serve this dosa with coconut chutney.