Green peas Appe (Matar Appe)

 Ingredients :

• Green peas - 1 Cup
• Semolina - 1/2 Cup
• Onion - 1
• Carrot 
• Coriander leaves
• Ginger
• Garlic
• Green chili
• Salt
• Oil

Procedure:

1.  Boil 2 Cup water. Add green peas,  cover the lid and turn off the flame.
2. After 10 min remove the water and grind it to make a coarse paste.
3.  Take 6-7 garlic cloves, 1/2 inch ginger and one green chili. Make fine paste and add it to the dough.
4. Add finely chopped onion, carrot and coriander leaves. Add salt and little water. Mix well.
5. Consistency of dough should be like idli dough.
6. Heat Appe pan. Add few drops of oil. 
7. Pour appe dough. Cover the lid. Cook on low to medium flame for 3-4 min. 
8. Remove the lid and cook the other side without lid.
9. Serve hot with tomato sauce or coconut chutney. 

Salichya lahi upama

Ingredients:

• Salichya lahya - 2 Cup
• Mustard seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Green chili - 1
• Buttermilk
• Oil
• Salt
• Coriander leaves
• Sugar -  1/2 tsp

Procedure :

1. Heat oil in a pan.
2. Add mustard seeds to splutter.
3. Add cumin seeds and green chili
4. Add sali lahi and mix well.
5. Add salt and sugar.
6. Pour buttermilk slowly.
7. Sali lahi should be wet but not soggy.
8. Cover the lead for 3-4 min.
9. Serve hot.

Jowar and Ragi noodles

Ingredients :

• Jowar flour - 1 Cup
• Onion - 1
• Tomato -1
• Vegetables - 1 Cup( carrot,  capsicum, beans)
• Green peas - 1/4 Cup 
• Cumin seeds
• Mustard seeds
• Ginger - 1 Inch
• Coriander powder
• Garam masala
• Curry leaves 
• Salt
• Oil

Procedure :

1. Boil water in a pan. 
2. Take flour in a bowl and salt as per taste.
3. Pour boiled water slowly in the bowl. 
4. Keep aside for cooling. 
5. Chop the vegetables.
6. Kneed soft dough.
7. Turn on steamer. Apply oil to the plate.
8. Using 'shev maker' prepare noodles.
9. Steam for 10 minutes.
10. Heat oil in a pan.
11. Add mustard seeds and cumin seeds to splutter.
12. Add curry leaves, grated ginger and chopped onion.
13. Add chopped vegetables, tomatoes , green peas, coriander powder, garam masala and salt.
14.  Already we have added salt while preparing noodles.
15. Cook vegetables for 7-8 minutes with closed lid.
16. Add noodles and mix well.
17. Cook again for 5-6 minutes.
18. Serve hot.
19. Same procedure is used to prepare Ragi noodles.

Curd Rice

Ingredients :

• Rice 
• Ghee
• Mustard seeds
• Cumin seeds
• Split Black gram( Urad dal)
• Split Bengal gram(Chana dal)
• Black pepper
• Green chili (optional)
• Ginger
• Coriander leaves
• Salt
• Curd

Procedure:

1.  Mix cooked rice and curd in a bowl.
2.  In a small pan heat ghee, add mustard seeds to splutter.
3. Add cumin seeds, urad dal, chana dal and black pepper.
4. Add grated ginger, curry leaves and green chili.
5. Pour this seasoning over the curd rice mixture.
6. Add salt as per taste. Mix well.
7. Garnish with coriander leaves and serve.

Ragi (Nachani) Ladoo

Ingredients :

• Ragi(Nachani) flour or satwa - 1 Cup
• Sugar or Jaggery - 1/2 Cup
• Ghee - 1/4 Cup
• Cardamom 1-2
• Dry fruits (optional)

Procedure :

1. Heat ghee in a pan.
2. Add Ragi flour and fry on medium flame till the flour starts leaving oil.
3. Keep aside for cooling.
4. Grind Sugar and cardamom.
5. Mix well with Ragi flour,
6. Prepare small rounds.
7. Keep it in an air tight container and use within a month.

Ukadiche Modak

Ingredients :

For fillings

• Grated fresh coconut - 1 Cup
• Jaggery - 1/2  or 3/4 Cup
• Ghee - 1Tsp
• Poppy seeds - 1 Tsp
• Cardamom powder 

For cover

• Rice flour - 1 Cup
• Ghee - 1 Tsp
• Water - 1 Cup
• Salt
• Banana leaf(optional)

Procedure :

1. Dry roast poppy seeds and keep aside.
2. Heat ghee in a pan and add jaggery.
3. Add grated coconut and roast it.
4. Add poppy seeds and cardamom powder.
5. Fry for 3-4 minutes so that it will become little dry.
6. Keep aside the filling for cooling.
7. Boil water in a pan. 
8. Add ghee and salt for taste.
9. Once it starts boiling turn of the heat and add Rice flour.
10. Mix well and cover the lid for 5 min.
11. After 5 min knead the dough.
12. Prepare Modak using  Modak mold or by traditional method.
13. Heat water in a steamer.
14. Place Modak on banana leaf and steam for 20 min.
15. Serve hot or after cooling.

Rice Flour Upama

Ingredients :

• Rice flour - 1 Cup
• Buttermilk - 2 Cup
• Ginger grated - 1 Tsp
• Asafoetida -1 Pinch
• Curry leaves 
• Cumin seeds
• Mustard seeds
• Red Chili
• Salt
• Oil

Procedure :

1. Heat oil in a pan. Add mustard seeds and cumin seeds to splutter.
2. Add asfoetida, red chili, ginger and curry leaves.
3. Add buttermilk and bring it to boil.
4. Mix rice flour slowly. Add salt and mix well.
5. Cover the lid and cook for 5 min.
6. Serve hot with chutney.

Note : It should be cooked nicely after covering otherwise it will be raw.

Whole Mung Dosa

Ingredients :

• Green gram - 1/2 Cup
• Garlic clove - 10-12
• Ginger - 1 Inch
• Green chili
• Coriander leaves - 1/2 cup
• Cumin seeds
• Curry leaves (optional)
• Asafoetida - 1 Pinch
• Salt
• Oil

Procedure :

1. Wash and soak green grams for 8-10 hours.
2. Grind all the ingredients except oil.
3. Add little water to prepare soft paste.
4. Consistency of dough should be like dosa dough.
5. Heat flat pan.
6. Pour 1 Tbsp dough and spread.
7. Cover the lid for 1 min.
8. Put oil or ghee.
9. Serve hot with chutney or sambar.

Note:

• You can also use sprouted green gram.

Coriander Rice

Ingredients :

• Rice - 1 Cup
• Coriander leaves- 1/2 cup
• Onion - 1 small
• Ginger - 1 Inch
• Green chili
• Muster seeds - 1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Chana dal (Split Bengal gram) - 1/4 Tsp
• Urad dal( Split black gram) - 1/4 Tsp
• Oil
• Salt

Procedure :

1. Wash Rice and cook it by adding salt.
2. Grind Coriander leaves, Onion, garlic and green chili to prepare paste.
3. Heat oil in a pan.
4. Add Mustard seeds to splutter.
5. Add cumin seeds, chana dal and urad dal.
6. Add Coriander paste and fry for one minute.
7. Mix cooked rice and mix it well.
8. Cover the lid and cook for 2 min.
9. Serve hot with Raita.

Potato Pancake

Ingredients :

• Grated Potato - 1 cup
• Rice flour - 2 Tsp
• Cilantro
• Cumin seeds - 1 Tsp
• Red chili powder / green chili(optional)
• Salt
• Oil

Procedure :

1. Mix all the ingredients.
2. Apply oil on the surface of pan and palm.
3. Prepare small rounds of dough.
4. Spread the rounds. you can use snack maker pan.
5. Cover it using lid.
6. Roast both the sides. Serve hot.

Chakali - Jowar Flour

Ingredients :

• White millet flour (jowar) - 1 Cup
• Sesame seeds - 1/2 Tsp
• Cumin seeds - 1/2 Tsp
• Carom seeds - 1/4 Tsp
• Red Chili Powder - 1/4 Tsp
• Asafoetida - 1 Pinch
• Salt
• Oil
• Water - 1/2 Cup

Procedure :

1. Put White millet flour into clean cotton cloth. Tie to make a pouch.
2. Keep it in a pressure cooker pot and cook flour up to 3-4 whistles. 
3. It should not be wet.
4. The flour will become hard.
5. Crumble the block of flour. Sift through a fine mesh.
6. Add sesame seeds, cumin seeds, carom seeds, red chili powder, asafoetida, salt. mix well.
7. Add water and kneed. Make medium consistency.
8. Grease chakli mold and prepare chakli as usual.
9. Deep fry.
10. Keep in a air tight jar after cooling.

Note :

•  Jowar flour has less stickiness. Hence you may find it difficult to shape chakli (They may break.) In this case, use little water and knead the dough again.

Ragi (Nachani) Idli

Ingredients :

• Ragi flour or ragi satwa - 2 Cup
• Split black gram (Urad dal) - 1 Cup
• Poha - 1/4 Cup
• Salt
• Oil

Procedure :

1. Wash and soak split black gram for 2-3 hours.
2. Wash poha.
3. Grind split black gram and poha to prepare fine smooth paste.
4. Add ragi satwa and mix well.
5. Add water if necessary.
6. Keep aside for 7-8 hours for fermentation.
7. Add salt as per taste.
8. Apply oil to idli mold.
9. Pour the batter and steam for 15 min.
10. Serve hot with Coconut Chutney or Sambar

Veg Fried Rice

Ingredients :

• Long Grain Rice - 1 Cup
• Carrots - 1 Cup
• Capsicum - 1 Cup
• Cabbage - 1 Cup
• French Beans - 1 Cup
• Onion - 1 Cup
• Spring Onion - 1/2 cup
• Ginger - Garlic Paste - 1 Tsp
• Green chili - 2
• Pepper powder - 1/4 Tsp
• Soya sauce - 1 Tbsp
• salt

Procedure :

1. Wash rice and boil in a salty water for 8- 10 min.
2. Drain water and keep aside.
3. Cut all vegetables, onion and green chili lengthwise.
4. Cook all vegetables in a boiling water for 2 min or Microwave it for 2 min.
   
5. Heat oil in a pan.
6. Add ginger garlic paste and green chili.
7. Fry for a minute.
8. Add all vegetables and fry well.
9. Now add cooked rice and mix well.
   
10. Add Soya sauce, salt and pepper powder, Mix well.
11. Cover the lid for 2 min.
    
12. Serve hot with tomato sauce.
    

Note :

• Rice is cooked in salt and soya sauce is also salty so add little amount of salt just for vegetables.

Cabbage Rice

Ingredients :

• Basmati rice - 1 Cup
• Chopped cabbage - 2 Cups
• Coconut grated - 3/4 Cup
• Green chillies - 3-4
• Roasted Bengal gram (Dalve) - 2 Tbsp
• Mustard seeds - 1/2 Tsp
• Split Black gram (Urad dhal) - 2 Tsp
• Split Bengal gram (Chana dhal) - 2 Tsp
• Red chillies - 1-2
• Asafoetida - 1/4 Tsp
• Turmeric - 1/4 Tsp
• Coriander leaves - 2 Tbsp chopped
• Salt
• Oil - 3 Tbsp

Procedure :

1. Wash rice and boil in a salty water for 8- 10 min.
2. Drain water and keep aside.
3. Grind grated coconut , green chillies & Roasted bengal gram, keep aside.
4. In a deep pan heat oil, add mustard seeds to splutter.
5. Add urad dhal, chana dhal, red chillies, asafoetida ,turmeric & finally add chopped cabbage.
6. Cover the lid & cook cabbage in its own steam.
7. When done, add ground paste & salt.
8. Add Rice and mix.
9. Stir the mixture thoroughly from top to bottom so that cabbage & paste become a homogeneous mixture with rice.
10. Garnish with chopped coriander leaves.
11. Serve with any raita.

Keshar Bhaat

Ingredients :

• Rice - 1 Cup
• Sugar - 1/2 Cup
• Milk - 1/4 Cup
• Saffron - 1 Pinch
• Cardamom - 6-7
• Clove - 3-4
• Cinnamon - 1/2 Inch
• Almond - 1 Tsp
• Cashew - 1 Tsp
• Raisins - 1 Tsp
• Salt - 1 Pinch
• Water - 2 Cup
• Ghee - 3 Tbsp

Procedure :

1. Wash and soak Rice for half an hour.
2. Add two cup of water and cook rice on medium heat.
3. In a pan lightly roast raisins, almonds and cashew, keep aside.
4. In a pan Mix milk and sugar to prepare syrup.
5. Add cardamom, saffron and clove in the syrup.
6. When saffron and sugar dissolve completely add ghee into it.
7. Mix this syrup in rice when the rice is cooked completely.
8. Add all nuts and mix well.
9. Cook for 2-3 min on low heat.
10. Serve hot.

Matar Pulav

Ingredients :

• Basmati Rice - 1/2 Cup
• Green peas - 1/2 Cup
• Onion (Diced) - 1/2 Cup
• Cumin seeds - 1 Tsp
• Black pepper - 2-3
• Clove - 2
• Cinnamon - 1 Inch
• Cardamom - 2ice
• Bay leave - 1
• Green Chili - 1
• Ginger Garlic Paste -1 Tsp
• Water - 1 Cup
• Salt
• Oil
• Ghee

Procedure :

1. Wash rice, drain water and keep aside.
2. Heat oil in a pan, add ghee.
3. Add cumin seeds to splutter.
4. Add Bay leaves, cardamom, cinnamon, clove, green chili and black pepper.
5. Add Onion and fry until it turns golden.
6. Add ginger garlic paste.
7. Add green peas and mix well.
8. Add Rice, mix well.
9. Add water and salt.
10. Cover the lid and cook well.
11. Serve hot with Raita.

Chitranna

Ingredients :

• Basmati Rice - 1 Cup
• Split black gram (Urad dal) - 1 Tsp
• Bengal gram (Chana dal) - 1 Tsp
• Mustard seeds - 1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Coriander leaves -
• Lemon Juice - 1 Tbsp
• Turmeric - 1 Pinch
• Oil
• Salt

Procedure :

1. Wash rice and boil in a salty water for 8- 10 min.
2. Drain water and keep aside.
3. Heat oil in a pan.
4. Add mustard seeds to splutter.
5. Add cumin seeds, urad dal, chana dal and turmeric.
6. Mix cooked rice and mix well.
7. Cover the lid for 1 min.
8. Add lemon juice and chopped coriander leaves.
9. Add salt if required.

Pohe

Ingredients :

• Flatten Rice(Thick Pohe) - 1/2 Cup
• Onion - 1/4 Cup
• Tomato - 1/4 Cup
• Peanut - 1/4 Cup
• Green chili - 1
• Coriander leaves -1/4 Cup
• Dry coconut grated - 1 Tbsp
• Sugar - 1/2 Tsp
• Mustard seeds - 1/2 Tsp
• Lemon juice - 1 Tbsp
• Salt
• Oil - 1 Tbsp
  

Procedure :

1. Wash pohe, drain the water and keep aside for 15 min.
2. Dice onion and tomato.
3. Cut green chili into small pieces.
4. Chop coriander leaves.
5. Heat oil in the pan.
6. Add mustard seeds to splutter.
7. Add green chili and onion, fry till it comes golden.
8. Add peanuts and fry.
9. Add pohe, mix well.
10. Add salt, sugar and lemon juice, mix well.
11. Close the lid and cook for 2 min.
12. Mix well.
13. Garnish with coriander and coconut.

Veg Pulav

Ingredients :

• Rice - 3/4 Cup
• Onion - 1/2 Cup
• Beans - 1/2 Cup
• Carrots - 1/2 Cup
• Green peas - 1/2 Cup
• Cauliflower - 1/2 Cup
• Cloves - 2
• Cardamom - 2
• black pepper - 4
• Cinnamon - 1/2 inch
• Ginger paste - 1 Tsp
• Bay leave - 1
• Coriander seeds Powder -1 Tsp
• Cumin seeds powder - 1/2 Tsp
• Coriander leaves
• Mustard seeds - 1/2 Tsp
• Cumin seeds - 1/2 Tsp
• Turmeric - 1/4 Tsp
• Oil - 1 Tbsp
• Ghee - 1 Tbsp
• Salt

Procedure :

1. Wash rice and Put it into boiling salted water for 8-10 minutes.
2. Cut beans, carrots, cauliflower into small pieces.
3. Wash and cook in microwave for 1-2 min.
4. Drain rice and keep aside.
5. Heat oil and ghee in a pan.
6. Add mustard seeds to splutter.
7. Add cumin seeds, cinnamon, Cardamom, bay leave, clove and black pepper.
8. Add Onion and fry till it turns golden in color.
9. Add ginger paste and fry well.
10. Add turmeric and all vegetables.
11. Fry well and add cumin and coriander powder.
12. Add cooked rice mix well.
13. Add little salt (as rice is cooked in salted water) and cover lid for 2 min.
14. Garnish with finely chopped coriander leaves.
15. Serve hot with Raita.

Khichadi

Ingredients :

• Rice - 1/2 Cup
• Split green gram(mung dal) - 1/2 Cup
• Vegetables - 1 Cup ( potato, cauliflower, carrot, broccoli)
• Tomato - 1/2 Cup
• Green chili - 2
• Curry leaves - 5-6
• Mustard seeds - 1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Asafoetida - 1 Pinch
• Garlic clove - 2
• Ginger pieces - 4-5
• Turmeric - 1 Pinch
• Coriander leaves
• Salt
• Oil

Procedure :

1. Wash and cut all the vegetables into medium size pieces.
2. Wash Rice and dal.
3. Heat oil in a pan or cooker.
4. Add mustard seeds to splutter.
5. Add cumin seeds, diced garlic cloves, green chili and ginger.
6. Add curry leaves, turmeric and asafoetida.
7. Add vegetables and fry well.
8. Add Tomato and fry well.
9. Add 2 cup water, rice and mung dal.
10. Close the lid and cook well.
11. Serve hot with ghee, curd and papad.