Onion Chutney

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Ingredients:
Onions 2 medium sized
Green chillies  2
Tamarind        1/2 inch piece
Salt as needed


For Garnishing (optional)
Mustard seeds   1 teaspoon
Urad dal              1 teaspoon
Red chillies          2
Oil                        1 teaspoon


Preparation:
1. Cut onions and green chillies into small pieces.
2. In a mixie or blender add onions ,green chillies, salt ,tamarind, little water and make it into a coarse paste. 
3. Heat a pan add oil add mustard seeds ,urad dal and red chillies cut into three pieces when urad dal change the color.
4.Garnish the it on the chutney and mix well.

Alma Pickle

Amla is a good source of vitamin C. In US we dont get fresh amla so I made pickle with frozen  amla.

Ingredients:

Amla or Usirikaya frozen 7 big sized amla

Red chilli powder 3 teaspoons or 1 tablespoon

(adjust accordingly)

Mustard powder 2 teaspoons

Tumeric powder 2 pinches

Mustard seed 1 teaspoon

Oil 2 table spoons 

preferably sesame oil

Hing 2 pinches

Red chillies 2

Salt as needed

Preparation:

1. Add water to a bowl , after water is boiling put amla in boiling water for about 5 minutes. They will become soft .

2. Deseed the amla. Make it into a fine paste in mixie or grinder.

3. Heat a pan add oil to it after 2 teaspoons oil is heated add mustard seeds , slit red chillies into 3 or 4 pieces and hing.

4. When mustard seeds start to pop add the amla paste. When the paste thickness switch off the stove. 

5. Add red chilli powder, mustard powder,tumeric powder and salt to amla paste and mix well.

6. Heat a pan add the remaining oil and after oil is hot add to amla pickle. Refrigirate it.

Brinjal Coriander Chutney - Variety 1

Ingredients:

Brinjals 3 small

Coriander leaves 1/2 bunch

Tamarind 1/2 inch 

Ginger   1/2 inch

Green chillies 2

(adjust acoordingly)

Oil 2 teaspoons

Salt as needed

Preparation:

1. Wash and cut the brinjals into pieces. Heat a pan add oil after oil is heated add the brinjal pieces and  cover the pan. After the brinjal is cooked .Switch off the stove. Add coriander and tamarind. They soften because of heat of brinjal it will be easy while grinding.

2. In a mixie add the brinjal pieces ,ginger, green chillies, tamarind and salt . Add  very little water and make into a soft paste.

Instant Lemon Karam

Ingredients:
Red chilli powder 1 teaspoon
Jeera                     1/2 teaspoon
Oil                          1/2 teaspoon (optional)
Lemon juice          2 teaspoons
Salt as needed


Preparation:
1. In a bowl add red chilli powder ,jeera and salt. Mix well.

2. Add the lemon juice and oil (optional) and mix well.
Serve with dosas,rice or idlies .

Potato Fry

Ingredients:

Potatoes 1 pound

Turmeric powder 1 pinch

Red Chili powder 1 teaspoon

(adjust accordingly)

Oil 2 tablespoons

Salt as needed

Preparation:

1. Cut potatoes  into even sized cube pieces.

2. Heat a pan and add oil after oil is heated turn into medium low flame and add the potato pieces. 

3. After they turn into golden color add salt , turmeric powder and mix well.

4. When they are cooked and crispy add red chilli powder mix well and switch off the stove.

 

Dry Gobi Manchurian - Variety2

Ingredients:

Cauliflower 1 medium sized

Spring onion 2
Green chilli 4

Ginger garlic paste 2 teaspoon

Garlic cloves 3

Corn flour 1/2 cup

Onions 2 medium

Capsicum 1 small sized

If you dont have corn flour use maida

Red chilli powder 1/2 teaspoon

(adjust accordingly)

Curd 2 teaspoons

Salt as needed

Oil for frying

Preparation:

1. Cut the cauliflower into florets. Cut onions ,spring onions, green chillies, garlic cloves and capsicum into small pieces.

2. Boil the floretes for 5 minutes. Drain the water and make the florets dry with a tissue or soft cloth.

3. In a bowl ginger garlic paste,salt ,red chilli powder, curd, corn flour and add water mix well. Add the florets to the batter. Add gently or else they will break. Keep this aside for 2 hours it will marinate.

4. In a pan or kadai pour oil and heat it after oil is heated add the floretes dipped in batter one by one and deep fry. Turn the florets on the other side and fry it so that they are uniformly fried on all sides.

5. Keep the florets aside.

6. In a pan add 3 teaspoons of oil after oil is heated add the garlic,onions ,capsicum and spring onions. On a low flame fry them till the onions become soft and transulent in color.

7. Add the above items to the fried florets. Garnish with coriander.

Rava Dosa

I made this for my kid so I did not add green chillies and ginger.

Ingredients:

Sooji/Upma Rava  1 and 1/2 cup

Rice flour 1/2 cup

Maida 1/2 cup

Curd 1/2 cup

Green chillies 3 (optional)

Ginger 1 inch piece (optional)

Oil for spreading on dosas 1 to 1 and 1/2 teaspoon per dosa

Salt as needed

Preparation:

1. Cut ginger and green chillies into small pieces.

2. In a bowl mix  rava, maida, curd and  rice flour in water to make slightly watery batter. Mix green chillies and ginger to batter.

3. Apply 3 to 4 drops of oil and spread on the entire flat tawa. Heat a non stick tava in medium flame  for 3 to 4 minutes.On the tava sprinkle few drop of water if they move away then the pan is  ready to  make dosa.This is general tip for making any dosa. Sprinkle the batter on the tawa. 

 4. Add 1 to 1 and 1/2 teaspoon of oil around the dosa and center of the dosa. After it turns into light  golden brown color flip it over gently to the other side after it is ccoked on the other side. Serve the dosa with chutney or pickle.