RAVA DOSAI

1/2 cup rice flour
1/2 cup maida / All purpose flour
3/4 cup rava (Can use fine rava or coarse rava or 1/2 cup fine rava and 1/4 cup coarse rava)
Salt to taste
1 medium size onion (Finely chopped)
3 green chillies (Finely chopped)
1/2 tsp jeera
1 tbp oil.

Method:
-Mix rice flour, maida and rava with salt.
-Add enough water to make a thick batter without forming lumps.
-Add chopped onion, cilantro and green chillies, add more water and make a thin batter of buttermilk consistency.
-Heat oil in a pan and add cumin seeds. Fry for about 10 seconds till nice aroma comes out. Pour it over the dosa batter and mix well.
-Heat a pan. Pour a laddle-full of batter in a circular motion and make the dosas.
-Add very little oil and fry till golden.
-Turn over and fry for another minute.
-Serve hot with chutney.

COCONUT BURFI

Ingredients:
2 Cups grated coconut
1 Cup sugar
1 tbsp Ghee

Method: (Microwave)
1. Mix the coconut, ghee and sugar in a bowl. 2. Keep in microwave for about 8 minutes on high power of 800 watts. 3. Remove and transfer immediately to a greased tray. 4. Cut into pieces when hot.

Method: (Stove)

Ingredients:
Grated coconut 1 Cup
Sugar 1 Cup
Water 1/4 Cup
Cardamom Powder 1/2 Teaspoon
Ghee 1 Teaspoon

Making:

Keep heavy bottomed pan on gas. Add sugar and pour the water . Dissolve the sugar and bring it to strings make it sugar syrup. Add the grated coconut and cardamom powder, mix well. Keep mixing till the coconut sticks on side. Spread ghee on a tray grease it nicely and pour the coconut. Make the slices immediately and cool it

SALT CHEEDAI

Ingredients -
- 2 Cups raw rice
-1/4 Cup urad dal
-1/4 Cup butter
- A pinch asafoetida
-2 table spoons of finely cut coconut
- Oil for deep frying
- Salt to taste
Cooking Instructions-
Soak rice in water for an hour and drain it.•Now spread it over a piece of cloth or paper.
After 2-3 hrs grind it in a mixie.
Fry the rice flour on low heat until brown. (You can use the packed rice floor to prepare the cheedai alternatively.
Sift through a coarse sieve so that there are no lumps.
Fry the urad dal until it is light brown and dry grind it in the mixie to a fine powder.
Mix it with the rice flour.
Add butter, asafoetida, and salt to taste.
Add water to make thick dough.
Make small balls of the dough and spread them on a wet towel.
Heat the oil and test fry one or two cheedai covering the oil partially with a lid because at times the dough splits miserably or even splutters.
Then fry remaining cheedai until golden colour.
Put 10-15 cheedai at a time in the oil.

VELLA (SWEET) DOSAI

Ingredients-
Wheat flour- 2 cups
Rice flour- 1/4 cup
Jaggery- 1 cup
Coconut, grated- half a coconut
Cardamom powder of 5 to 6 pieces
Ghee/Oil – as required

Preparation-

Mix jaggery with 2 cups of water. Add wheat flour, rice flour, coconut, & powdered cardamom . Mix well. Pour some batter in on hot tawa &roast with ghee. Serve hot.

VELLA CHEEDAI (Sweet Cheedai)

Ingredients-
Rice flour- 2 cups
Jaggery, grated- 1/2 cup
White sesame seeds- 1 tsp
Ghee- 2 tsp
Coconut pieces- 1 tbsp
Oil- for frying

Preparation-
Make thick & hot jaggery syrup. Add sesame seeds, coconut, & ghee. When cool, add riceflour & make small balls (Cheedais). Deep-fry

STUFFED BRINJAL CURRY

Brinjals, small - 250 gms

Red chillies - 5

Dhaniya - 1 tbsp

Peppercorns - 1 tbs

Channal dal - 1 tbsp

Mustard seeds - 1 tsp

Curry leaves - a few sprigs

a small piece of tamarind

Salt - to tasteOil - 3 tbsp

To make this very simple preparation, first wash the vegetables well in water and dry them free of water. Slit brinjals into 4 pieces upto three fourths length and dip them in in salted water. Next, roast red chillies, dhaniya, peppercorns and channa dal in half a tablespoon of oil for a few minutes. Add the tamarind at the end and allow them to cool for a while. After a few minutes grind them coarsely, add salt and stuff them inside the cut brinjals, taking care not to break the vegetables. In the same kadai, take couple of tablespoons of oil and toss some mustard seeds and curry leaves in. Once the seeds stop spluttering, add the spice-coated brinjals to the kadai and mix well in the oil. Cook in a slow fire, tossing the shiny vegetables every so often till it is well cooked. Serve hot with rice and onion sambhar.

BISI BELE BATH

Ingredients:Basmati rice-1 cup(washed and drained)RedgramDal/Tur dal-
2 cupsTurmeric powder-1/2 tspOil-1tbsp
Mixed vegetables-1 1/2 cup(Chopped)(Drumstick,Potato,beans, carrots, bell pepper, ridge gourd, turnip, peas)Onion-1 (Chopped)Tomato-2 (Chopped)
Tamarind paste-1/2 tspJaggery powder-1tsp
Curry leaves-2 sprigsGhee-2tbsp Coriander leaves-2tbsp(Chopped)
Bisibelebath Masala-2tbspSalt -as required
Seasoning:
oil-1tspMustard seeds-1tsp
Dry Red chillies-2 or 3Curry leaves-1 sprig
Capsicum-1/2(Chopped into pieces)(optional)
Cashew nuts-25g Method:Pressure cook dal with 1tsp
oil and turmeric for 3 whistles.
Cook rice separately with a little salt added.
To the cooked dal add onions and vegetables and allow it to cook.
Once the vegetables are half done, add rice.(Alternatively you could pressure cook dal,rice and vegetables together till they are well cooked, a little experience is required to get the correct timing for it depends on the quality of your rice and dal)
Keep stirring, add water if required.
Now add the Bisibelebathmasala, tomato, tamarind paste,jaggery,curry leaves and add more salt,if required .
Mix it well and keep stirring so that it doesnt stick to the botttom of the vessel.
Add ghee and simmer it until the mixture becomes quite soggy.
Remove from the stove.Prepare the seasoning withHeat Ghee in a pan, add mustard seeds,dry red chillies,curry leaves and cashewnuts.
If you want to present a pleasant display and flavour, roast some capsicum also in the ghee.Pour the seasoning to the rice-dal-veg mixture and mix well.Garnish with coriander leaves.Serve hot hot with Raita.(Once cold, Bisibele bath doesnt taste good.)
BisibeleBath Masala:
I am not sure anyone has the patience to prepare the masala at home nowadays. If you are not patient, you could go for any standard BisibeleBath Masala available in Indian shops(like MTR for example).
But if you would like to prepare it at home, stick to the following recipe.
Ingredients:
Ghee-1tsp
Bengal gram-1tbsp
Black gram-1tbsp
Bayleaves-2Fenugreekseeds-1/2tsp(Methi)
Asafoetida-1pinch(Heeng)
Coriander seeds-1tbsp
Poppy seeds-1 tbsp (Khuskhus)
Copra/Dessicated coconut-1/2 cup
Dry red chillies-8-10
Cloves-3
Cardamom pods-2
Cinnamon stick (Chakke in Kannada)-1 inch-broken into pieces
Method:
Heat Ghee in a pan, add all the masala ingredients (except dry coconut) and roast until it becomes lightly brown in colour.Remove it from the stove and mix with dry coconut. Grind to a smooth paste with water.(If you want to store the masala,you could fry the coconut also lightly and grind together everything to a fine powder and store it in air tight container)