Kadhi

   Ingredients - Serves around 4 people         
   

   Curd/yoghurt 2 cups

   Water 2 cups

   Gram flour (Besan)  3-4 tsp

   Red chilli powder 1/2 tsp

   Turmeric powder 1/2 tsp

   Salt to taste

   Clove 2-3

   Cinnamon 2-3 small pieces

   For seasoning
   Oil 2 tsp
   Mustard 1/4 tsp
   Jeera (cumin seeds) 1/4 tsp
   Curry leaves chopped 1 spring
   Hing powdered 1 pinch
   Red chillies broken 1
   Green chillies sliced 1

Procedure

• Take a bowl and mix all ingredients with water without making lumps (except seasoning ingredients).
• Heat oil in a kadai, add mustard and allow to splutter. Add jeera, curry leaves, hing and both chillies. Fry a little. Add the above liquid to kadai, boil it with constant stirring for 2-3 minutes till medium consistency.
• Serve with rice, chapati, etc.

Tomato Rice Bhath

   Ingredients       

   Rice 250 grams (sona-masuri or basmati. Water ratio is 1: 2.5 for sona-masuri and 1:2 for basmati.)
   Tomato sliced medium sized 4
   Onion sliced medium sized 1
   Potato medium sized 1 (half baked in microwave for 3 minutes and then sliced)
   Red chilli powder 1/2 tsp
   Garam masala 1/4 tsp
   Salt to taste
   Oil 5-6 table spoons

 For grinding masala
   Green chillies 2-3
   Coriander leaves 3 tsp
   Ginger small piece
   Cinnamon small piece
   Marath moggu 2
   Star Anise 1 small piece

 Grind all of these coarsely in a mixer with 2 tsp water

Procedure

• Prepare rice in a cooker and cool it. 
• Heat oil in a kadai. Add the ground masala and fry in a low flame for 2 minutes.
• Add chopped onion and fry until it's a little brown. Add tomato and mix well.
• Add potato, red chilli powder and Garam masala. Fry until tomato and potato are cooked. 
• Add cooked rice and salt to the above. Mix well. Adjust spice and salt to your taste.
• Serve with a raita.

Ragi Rotti

   Ingredients          
   
   Ragi flour 3-4 cups (quality of the flour is very important for this dish)
   Water 1:1 i.e. 3-4 cups
   Salt 1/2 tsp
   White sesame (til) seeds 1 tsp
   Oil 1 tsp

Procedure

• Boil water in a kadai with oil, sesame seeds and salt. 
• Add ragi flour slowly by continuously stirring to avoid lump forming. Allow to cook for 2 minutes in low flame. Cool it. Knead well.
• Take small tennis ball sized dough and roll it like chapati . Heat it on tawa like phulka.
• Serve with a little ghee and chutney/gojju/etc.

Gujarati Khandvi

  Ingredients - Serves around 4 people         

  Gram flour (basen)  1 small cup
  Buttermilk 2 small cups
  Salt to taste
  Turmeric powder 2-3 pinches
  Oil 1 tablespoon
  Red chilli powder 1 tsp
  Hing 1 pinch
  Grated coconut 1 tablespoon
  Coriander leaves 1 tablespoon

Procedure

• Mix gram flour (basen), buttermilk, turmeric, salt, red chilli powder and hing into a batter (no water). 
• Heat oil in a heavy pan, add the batter and stir continuously in a medium flame to avoid lump formation. 
• Cook for about 8-10 minutes until batter becomes thick (no raw smell).
• Spread a little oil onto the back of a big plate, spread the batter on top of it, as thin as possible in a circular motion with a flat spatula. (Remaining batter can be spread on a separate plate.) Cool it. 
• Cut length wise into 1 inch wide strips with a knife. Roll each strip carefully without breaking. Keep all the rolls in a serving plate.
• Season it as follows. Heat oil in a small kadai. Add mustard. Allow it to splutter. Add seasame seeds, chopped green chillies, curry leaves. Fry a little. Sprinkle on the rolls. 
• Also sprinkle grated coconut and finely chopped coriander leaves. 
• Serve with green chutney, tomato ketchup, meetha chutney, etc.