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.

Dabheli

   Ingredients          

   Pav bun 6
   Onion chopped 1
   Butter
   Coriander chopped 3-4 tsp
   Sev 1/2 cup (small)
   Roasted peanut split 1/2 cup (small)
   Pomogranate 1/2 cup (small)
   Sweet chutney (recipe here) or bhel chutney (I prefer the brand Smith and Jones)
   Mint chutney (recipe here)
   Red chilli & garlic sauce
   Salt to taste
   Jeera 1/4 tsp
   Potato baked 3 (skin removed and mashed)
   Hing (asafoetida) 1 pinch
 
   For Dabheli masala
   
   (Byadgi) red chilli 1
   Cinnamon stick 1/2 inch
   Coriander seeds 1/4 tsp
   Cumin seeds 1/4 tsp
   Cloves 2
 
   (All Dabheli masala ingredients to be roasted together and powdered)

  Procedure

• Heat 2 tsp oil in a kadai. Add jeera and allow to splutter. 
• Add mashed potatoes, hing, dabheli masala powder (2 tsp), salt and sweet chutney. Sprinkle a little water, mix well and keep aside. 
• Add pomogranate and some chopped coriander to the above. Mix well and make 6 balls and tap it into patties.
• Roast it on a tava with a little oil (don't roast too much) and keep it aside.
• Cut pav buns into halves and heat it on a tava with little butter on both sides.
• Take one piece of the bun half and spread some sweet chutney, mint chutney and  red chilli & garlic sauce. 
• Keep a patty on it, spread chopped onions, chopped coriander, roasted ground nut, pomogranate and sev on top. Keep the other bun half on top.
• If necessary heat again, preferably in a microwave for 30 seconds.
• Serve hot with tomato ketchup and other chutneys.

Ambode (Masala Vade)

   Ingredients          

   Chana dal 1 cup (100 grams)
   Green chillies 3
   Chopped coriander leaves 2 table spoon
   Chopped pudina (mint)  leaves 2 table spoon
   Ginger 1 small piece
   Salt to taste
   Grated coconut 4 tsp
   Finely chopped onion 1
   Oil for deep frying

 
Procedure

• Soak chana dal in water for 3-4 hours and drain it.
• Grind chana dal, green chillies, ginger and grated coconut with a little water if necessary until medium consistency (neither too nice nor too coarse).
• Add to the above chopped coriander and pudina and grind little.
• Remove to a container and add salt and chopped onion and mix well. Make medium sized balls, flatten it and deep fry in hot oil until dark brown and well cooked. Serve hot.

Oats Pongal

   
   Ingredients - Serves around 4 people
        

   Oats 150 grams

   Moong dal 100 grams( Hesaru Bele)

   Pure ghee 2-3 table spoon

   Black pepper corn 20 seeds

   Cumin seeds 1 tsp

   Ginger grated 1/2 inch

   Salt to taste

   Coriander leaves little

   Turmeric powder pinch

   Hing ( Asafoetida ) pinch 

 
Procedure

• Heat one tsp ghee in a pan .add turmeric powder, moong dal. Fry until brown in colour . Keep it aside
• Heat 1 tsp ghee in a pan, fry oats for 2-3 minutes
• Mix both in a pressure cooker and cook directly (with out container) by adding 1:3 water and pinch of hing. Cook under pressure for 4-5 whistle (until soft).
• Heat one tsp ghee . Add pepper corn ,fry little and allow to splutter . Add cumin seeds ( jeera) , fry little. Courtly powder in a mixer.
• Add grated ginger,salt, coriander leaves, pepper jeera powder to the cooked oats and dall. Mix well. Serve hot. Add further ghee if you don't mind.
• Serve with any raita.

Besan Laddu

  Ingredients          

  Besan (chana dal floor) 1 cup (approx 100 grams)
  Sugar (powdered in a mixer) 3/4 cup
  Ghee 1/2 cup
  Cardamom powder 1/4 tsp
  Dry coconut powder 1/4 cup (optional)

Procedure

• Heat ghee in a kadai. Add besan powder. 
• Fry in a medium flame until you get a good aroma and you see a change in color. Remove from the flame.
• Add powdered sugar, coconut powder and cardamom powder. Cool it and make balls.

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.