Maddur Vada

   Ingredients - Serves around 4 people         

   Maida 1 cup (approximately 100 grams)
   Rice floor 1/2 cup
   Chiroti rava (Suji) 1/2 cup
   Onion finely chopped 1 big
   Green chillies chopped 2
   Curry leaves chopped 2 strings
   Coriander leaves chopped 3 tsp
   Hing (Asafoetida) pinch
   Red chilli powder 1/4 tsp
   Salt to taste
   Oil 3 table spoon for dough
   Oil for deep frying

 
Procedure
 

• Add Maida, rice floor Suji, salt, hing and red chilli powder to a mixing bowl. Add hot oil (3 table spoon) to the above and mix with a spoon.
• Add onion, green chillies, curry leaves and coriander leaves. Mix well and keep aside for 15-20 minutes to let the onion and salt flavours to soak in. Mix the contents by sprinkling water to make a little hard dough (i.e. little harder than chapati dough) . Cover and keep it aside for 10 minutes
• Make lemon sized balls from dough. Take a plastic sheet, add few drops of oil and keep the dough and flatten it with your finger by making it round and thick shape.
• Heat oil in a pan and fry the Vada in a medium flame till both sides turns brown.
• Place the Maddur Vada on paper till it absorbs excess oil. Serve with chutney.

Tawa Pulao

   Ingredients - Serves around 4 people 
   
   Basmati rice 250 grams ( water ratio 1:1.5)
   Butter 2 table spoon
   Oil 3 table spoon
   Cumin seeds (jeera) 1/2 tsp
   Ginger garlic paste 2 table spoon
   Green chillies 1 (chopped finely)
   Onion 1 (chopped finely)
   Tomato small 2 (chopped)
   Capsicum 1/2 (chopped)
   Potato small 1 (half boiled and cut)
   Frozen green peas 1/2 cup
   Red chilli powder 1 tsp (may vary according to spicy taste)
   Pav bahaji masala powder 1-11/2 tsp
   Salt to taste
   Lemon 1/2 ( extract juice)
   Coriander leaves for garnishing
   Curry leaves 1 string
   Turmeric 1/4 tsp   
    

Procedure

• Heat oil and butter in a Kadai. Add cumin seeds , allow to splutter. Add ginger garlic paste, onion and fry little. Add green chillies and curry leaves and fry for a minute
• Add tomato, capsicum , red chilli powder, Pav Bhaji Masala powder, turmeric powder, little salt, potato and mix well. Sprinkle little water and close lid , cook for 2-3 minutes.Again Sprinkle little water if necessary.Add green peas and cook for 2-3 minutes more by closing lid.
• Mix cooked rice and required salt to above. Add lemon juice and mix well.
• Garnish with chopped coriander.
• Serve with Raita

Vegetable Paneer Momo / Dumpling

   Ingredients - Serves around 4 people  
 

   For outer layer

   Maida 1 small cup

   Salt pinch

   Oil 3-4 tsp

   For filling

   Grated cabbage 4 tsp

   Grated carrot. 4 tsp

   Chopped beans 3tsp

   Grated Paneer ( optional ) 4tsp

   Salt to taste

   Soya sauce 1/4 to 1/2 tsp

   Chopped garlic 1 tsp

   Sugar 1/4 tsp

   Green chillies chopped 1/2 tsp

   Oil 1 tsp

   Chopped coriander 1 tsp

   Ginger 1/4 tsp

   Pepper 1/4 tsp

Procedure

• Mix Maida, salt and oil with water and knead to a dough ( more softer than chapati dough). Cover with damp cloth and keep aside for 15 to 20 minutes
• Heat oil in kadai, add green chillies, garlic, ginger and then all vegetables. Saute for 2-3 minutes until all the water evaporates. Then, add Paneer, coriander , salt, soya sauce pepper and sugar. Mix it well and saute for a minute and keep it aside.
• Make the dough into small lemon size balls and roll it into small circles of poori size. (While doing so, keep rest of the dough covered with damp cloth since Maida dries up quickly)
• Add one table spoon of vegetable filling to each disc and fold the dough disc with the vegetable filling to a half moon. Seal the edges by hand. (Like Kadabu)
• Heat water in Idli stand or Idli cooker. Smear oil to the plates and place the Momos on the Idli stand. (Kon't keep one above the other) and cook it for 8-10 minutes in steam.
• Serve hot with garlic red chili sauce or tomato sauce.

Kodbale

   Ingredients - Serves around 4 people    

   Chiroti rava 50 grams (1 small cup)
   Maida 50 grams
   Rice flour 50 grams
   Grated coconut 11/2 cup
   Byadgi chillies 4-5(normal red chillies 2)
   Salt to taste
   Jeera 1/4 tsp
   Sesame ( white till) 1/4 tsp
   Hing pinch (asafetida)
   Oil to fry   

Procedure

• Fry rava and maida separately for a little while. Keep it aside
• Take coconut, chillies and salt in a mixee, add little water and make smooth paste
• Take a bowl, mix paste, rava, maida, rice flour, jeera, sesame, hing, and little hot oil(2-3tsp). Mix well if necessary with little water and kneed well. ( the consistency has to be little harder than chapathi dough) . Make them into small size lemon.
• Roll the above lemon sized dough on a cutting board by smearing little oil on your palm, then shape them into round ring as bangles.
• Heat oil, fry rings to golden brown color, drain on paper towel, cool and store it in a airtight container.
• Serve as snacks with coffee or tea

Gas-Gase Payasa (Poppy seeds Kheer)

   Ingredients - Serves around 4 people         

   

   Poppy seeds (Gas Gase) 1/2 cup (50 gram)
   Jaggery powdered 2 cups
   Fresh grated coconut 2 cups
   Cashew nut 7-8
   Milk 1/4 cup
   Cardamom powder 1/4 tsp

Procedure

• Powder poppy seeds and cashews in a mixer. Soak  the powder in little water for one hour. Then grind it with coconut and little water till it becomes a smooth paste. Keep it aside .
• Heat jaggery with little water in a container and boil it until it dissolves. Strain the syrup and keep it aside.
• Add both the paste and the jaggery syrup to a non stick pan. Further add cardamom powder and little water. Bring it to boil in medium flame by continuously stirring. Then, stir in low flame for 5 more minutes as it continues to boil. 
• Finally add milk. Serve it hot .
Note-the final consistency of the Kheer should be like Dosa batter.

Garlic Rasam

   Ingredients - Serves around 4 people            

   Tomato 1 big sized
   Tamarind 1 small sized piece
   Jaggery powdered 1 big lemon size
   Sugar 1 tsp
   Curry leaves 1 string
   Broken red chillies 1
   Garlic 3-4 cloves (cut into small pieces)
   Salt to taste
   Ghee 1 tsp
   Mustard 1/4 tsp
   Jeera 1/4 tsp
   Hing (asafoetida ) pinch
   Rasam powder 1 tsp 

  Procedure

• Cook tomato in water. Cool it, remove the skin and mash it.
• Soak tamarind in hot water and extract the juice.
• Heat ghee in kadai. Add mustard, allow to splutter. Add jeera, hing, curry leaves, broken red chillies and garlic in low flame and fry a little.
• Add tamarind juice and cooked tomato. Add 2-3 cups of water, salt, sugar, jaggery and rasam powder. Boil for 3-4 minutes.
• Serve hot with rice or drink it as soup. 

Adai dosa (Dal dosa)

   Ingredients - Serves around 4 people 
       

   Dose rice 2 cups

   Toor dal 1/2 cup

   Urad dal 1/2 cup

   Chana dal 1/2 cup

   Moong dal 1/2 cup

   Poha 1/2 cup

   Black pepper corn 8-10

   Red chillies and green chillies 2+2

   Coriander leaves little

   Hing (asafetida ) pinch

   Salt to taste

   Grated coconut 1 cup

   Oil

Procedure

• Soak dal, poha, rice, chillies, peppercorn in water for 5-6 hours. Drain and grind nicely in mixer or grinder by adding hing, salt, coriander leaves, coconut and little water . Keep the batter for 2 hours in summer and 4-5 hours in winter.
• Make dosa from above batter.
• Serve with chutney.