Bombay Chutney

Ingredients:

• Potato - 1 medium (1/2 big)
• Capsicum - 1/2
• Tomato - 1
• Besan - 4 tbsp
• Chilli powder - 1/4 tsp
• Garam masala powder - 1/4 tsp
• Water - 4 cups
• Salt - to taste
• Turmeric powder - 1/4 tsp 
• Coriander - 1 small bunch for garnishing

For garnishing:

• Ghee/Oil - 1 tbsp
• Mustard - 1/4 tsp
• Jeera - 1/4 tsp
• Channa dhal - 1/2 tsp
• Curry leaves - 1 stalk
• Hing - a pinch

Method:

1. Place kadai on medium flame and add ghee.
2. Splutter with mustard and jeera. Add channa dhal, hing and curry leaves and saute till you get a nice aroma.
3. Add capsicum, tomato and potato, salt, turmeric powder, chilli powder and garam masala powder. 
4. Saute till vegetables become soft.
5. Add 3.5 cups of water and bring to boil.
6. Mix besan in 0.5 cups of water and add to boiling mixture gradually, stirring.
7. Garnish with coriander leaves.
8. Serve hot with idlis.

Idli

Ingredients:

• Urad Dhal - 1 cup
• Idli rava - 2.5 cups
• Salt - to taste

Method:

1. Wash urad dhal well and soak with 4 cups of water.
2. Soak idli rava in a separate vessel.
3. Soak atleast for 3-4 hours.
4. Grind urad dhal into a fine paste. 
5. Drain water from idli rava and wash 2-3 times (allow rava to settle and drain water).
6. Add ground urad dhal into idli rava and mix well.
7. Leave mixture overnight to ferment (8 hours).
8. Smear idli cups with ghee and fill the cups with idli batter. Steam for 5-10 minutes.
9. Enjoy idlis hot with ghee, chutney/sambhar.

Bread Pizza

Ingredients:

• Bread - 1 loaf
• Rava (Semolina) - 3 tbsp
• Rice flour or Cornflour - 3 tbsp
• Butter - 3 tbsp
• Pepper - 1/2 tsp
• Salt - to taste
• Coriander leaves - 1/2 bunch
• Vegetables: Cabbage, Capsicum, Carrot

Method:

1. Chop cabbage, capsicum, carrots, coriander leaves into very small pieces.
2. Mix rava, riceflour/cornflour, butter, pepper and salt along with the vegetables evenly.
3. Place a tava on low flame
4. Take a slice of bread and apply the vegetable mixture on top of it.
5. Place the bread slice with the vegetables facing down. smear butter on the side facing up and toast till golden brown.
6. Turn the slice the other way around and continue to toast for few more minutes.
7. Serve hot with tomato ketchup or mint sauce.
8. Optional: Grate cheese while the pizza is hot before serving.

Baingan Barta

Ingredients

• Brinjal - 1 large
• Tomato - 2 small or 1 large
• Coriander leaves - 1/4 cup chopped
• Chilli powder - 1/4 tsp
• Curd - 2 tbsp
• Garam masala powder - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Salt - to taste

For garnishing

• Mustard - 1/4 tsp
• Jeera - 1/4 tsp
• Urad dhal - 1/2 tsp
• Curry leaves - 1 stalk
• Hing - a pinch
• Ghee - 1 tbsp

Method

1. Heat the brinjal on medium flame on a roti grill. Keep turning it so the heat is evenly spread on the vegetable. Heat till it becomes soft and the skin becomes dark brown.  
2. Place brinjal aside and let it cool.
3. Once cooled, peel the skin of the brinjal and mash well.
4. Chop tomatoes into fine pieces and place aside. 
5. Heat kadai and add ghee. Splutter mustard, jeera and add all other items for garnishing into the kadai.
6. Add garam masala, turmeric powder, salt, chilli powder.
7. Immediately, add finely chopped tomato and saute for few minutes till tomato becomes soft.
8. Add cooked and mashed brinjal into the kadai and mix well.
9. Garnish with chopped coriander leaves.
10. Optional: Add curd to the mixture and mix well.

Podi Dosa

Ingredients (for Dosa batter):

• Urad Dhal - 1 cup
• Rice - 3 cups
• Fenugreek - 1 tsp
• Salt - to taste

Ingredients (for Dosa powder):

• Roasted split gram - 1 cup
• Dry coconut - 1/2 cup
• Chilli powder - 1 tsp
• Salt - 1 tsp (to taste)
• Jeera - 1 tsp
• Hing - 1/8 tsp

Method (for Dosa batter):

1. Wash and soak urad dhal and methi in a vessel with sufficient water. 
2. Wash and soak rice in a separate vessel. 
3. Soak for atleast 6-8 hours.
4. Grind urad dhal/methi and keep aside.
5. Grind rice. 
6. Add salt and ground urad/methi paste to the ground rice and grind once again.

Method (for Dosa powder):

1. Add all ingredients for dosa powder into grinder and grind into fine powder.

Method (for Dosa):

1. Make dosa with the batter on a heated tava.
2. Once you turn the dosa, smear ghee/butter on the dosa surface and add 1 tbsp of the dosa powder.
3. Fold the dosa and serve hot with ghee/butter.

Parupu Dosa (Mixed lentils dosa)

Ingredients:

• Channa dal - 1/4 cup
• Moong dal - 1/4 cup
• Rice - 1/4 cup
• Urad dal - 1/4 cup
• Toor dal - 1/2 cup
• Coconut - 1/2 cup
• Red chilli - 2
• Hing - 1/4 tsp
• Salt - to taste

Recipe:

1. Soak channa dal, moong dal, rice, urad dal and toor dal together overnight.
2. Grind the soaked dals and rice with coconut, red chilli, hing and salt with sufficient amount of water (such that it grinds to a thick batter).
3. Make dosas with ghee/butter and serve hot with dash of butter on top.

Didhir Dosa (Instant Dosa)

Ingredients:

• 1 cup urad flour

• 2 cups rice flour

• 1/2 tablespoon fenugreek powder

• Salt to taste

Method:

1. Mix all the three ingredients together with water such that it forms a thick batter.
2. Mix well and grind it in a mixer for a minute or so.
3. Keep this batter aside for one hour.
4. Add salt and mix the batter.
5. Depending on the thickness of batter, you can add little water.
6. Make yummy dosas and serve them hot with sambhar or chutney or pickle or podi + ghee or all.