Ingredients:
1 cup crushed Corn
1 cup Daria (roasted Chana Dal)
1 Inch Ginger
1tsp chopped Green Chillies
Chopped Coriander leaves
Salt as per taste
Method:
Grind ginger, chilly, daria. Add crushed corn, salt, coriander leaves and mix well. Make small balls and deep fry until golden brown. Serve hot with tamarind chutney or tomato ketchup.
Ingredients:
2 cups of Dosa Batter
½ cup Tomato Puree
1 tbsp Cumin and Coriander powder
1 tsp Turmeric powder
Salt to taste
Method:
Mix all the above ingredients well. Grease a shallow pan with a little oil. Rubbing it with a cut potato prevents the dosa from sticking to the pan. Heat a non-stick Tawa. Take a ladle of batter and spread it on the tawa making a nice round dosa. Pour 1 tsp oil around the dosa so that th edge can be lifted up easily. Turn the dosa very lightly and apply some oil at the edges. Serve hot with chutney or Idli Chutney Powder (Malagapudi/ Idli Pudi).
Ingredients:
2 cups beaten rice
1 tsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Urad Dal
2 tsp Coriander Seeds
1/4 tsp Cumin Seeds
3 Red Chillies,
4 Curry Leaves
3 tsp Sugar
Salt to taste.
1/4 cup Fresh Grated Coconut
Method:
Keep a pan on medium flame, add oil. When the oil is hot, add mustard seeds and urad dal, fry for a few seconds. Add curry leaves. Now add coriander seeds, cumin seeds and red chillies and roast for 2 minutes. Put the above spices in a mixer jar and grind to a fine powder. Add the coconut, sugar and salt into the ground powder and grind again. Mix the above ground masala into the beaten rice and mash with hand till it blends well.
Serve with Upma (Sajjige) and Hot Tea.
Ingredients:
1 cup curd
1 cup water
Salt to taste
A handful of Mint leaves
Roasted cumin seed powder
Method:
Blend curd and mint to a smooth consistency. Add water and other ingredients and blend again. Pour in glass and garnish with mint leaves. Serve chilled……
Note:
To spice up the Mint Lassi, you can add in green chillies when you blend the curd and mint.