Chitranna - Lemon Rice !

Rice - 2 Cup
Musturd - 3 tea spoon
Coreander Seeds - 3 tea spoon
Jeera - 3 tea spoon
Salt to taste
Turmeric - half tea spoon
Jaggery - size of 1 lemon
Coconut - 1 cup
Groundnut - 1 cup
Lemon - 3 (extract juice out of this)
Red Chilly - 2, if you like spicy, add more :-)

Cook Rice in cooker with little less than 4 cup water. Grind all indidients in mixer without adding much water. Make sesoning in a cooking pan and put ground nut into it - fry for 5 mins. Add the paste from the mixer onto the Pan and cook for 2 mins. Add Rice and mix well. Eat with cutney for dinner / lunch / breakfast.

Baked Gobi Pakora

Ingredients:

Gobi - 1
Besan - 1 Cup
Bread crumbs - 1/2 Cup
(OR Poha ground into coarse soji like)

Preparation:

Take Besan into a small bowl and add little water to make a thick paste. Add Chilli powder, salt and haldi - mix well. Apply little oil and spread on the oven sheet so that it doesn't stick.
Pre-heat the oven to 400F.
Cut large pieces of Gobi. Dip Gobi in the Besan mix and place it in Oven sheet. Place this in oven for 30-40 minutes.

Tofu-Gobi Masala

Ingredients:

Gobi - 1
Extra Firm Tofu - 1 Pkt
Red Chili
Coriander seeds - 5 tsp
Jeera - 2 tsp
Urad Dal - 3 tsp
Split Chana - 3 tsp
Tomato - 1 large
Onion - 1
Ginger - 1 tsp (finely chopped)
Garlic - 3

Preparation:

put 1 tsp oil in a pan and heat it. Add Coriander seeds, urad dal and split chana and red chill - fry with low heat for 5 mins. Add Jeera, ginger, garlic and fry for a minute. Keep this aside in a bowl. Cur onions and Tomato and cook with 1/2 tsp haldi. Let it cool down a bit and grind it to make a paste with fried chill + dhal (masala). Cut Tofu into 1 cm square pieces. Cut Gobi into large pieces. Add 4-5 pieces of tofu into the masala and grind well.

Half cook gobi and then add the masala paste into this. Add salt to taste. After it starts boiling, add tofu pieces. Add little water and cook well for 15 mins in medium heat.

Papaya Sabzi (Palya)

Ingredients:

Green Papaya - 1

Preparation:

Cur Papaya in to 1 inch square slices. Thinner the slice, it will be better. Prepare seasoning with 1 tsp oil, Urad dal + Red Chill + Curry Leaves. Put the Papaya into this add salt + red chilli powder + haldi and small piece of Jaggery (1 tsp). Don't add water to this. Cook for 20 mins. You are all ready to eat very simple and tasty sabzi with Chapati or Rice.

Steamed Gobi

Ingredients:

Gobi - large pieces
Ginger – finely chopped
Lemon juice - I tsp
Curry leaves
Green chilli

Preparation:

Prepare seasoning – heat 1 tsp oil and add curry leaves, green chilli and ginger. Add Washed and drained Gobi. Sprinkle salt over Gobi and Steam it for 5-10 mins until Gobi is half cooked. Sprinkle lemon juice on top of Gobi and you are set to eat with chapatti or even as a salad !

Tofu Khadi

Ingridients:

1 pkt Extra Firm Tofu
Curd / Buttermilk 1 or 1 1/2 cup
Besan (Gram Flour) - 1/2 Cup
Curry Leaves
Ginger
Green Chilli - 4 to 6

Preparation:

Mix Besan in curd to make a paste. Don't add water while making this paste. If needed add more curd or butter milk. Cut Topfu into square pieces and keep aside.

Prepare seasoning in a flat pan with Curry leaves, jeera, sassme seeds, green chilli - put curry leaves and finely chopped ginger once the seasoning is almost done. mix well and add haldi and salt to this. Add the Besan+Curd paste you had prepared earlier to this. Add some water (1 cup) and boil for 10 mins. If it is too thick, add little (not too much) water or butter milk to make it thin. Besan has a property where the gravey becomes thick once it cools down. Add Tofu into this boiling gravey and cook for 15 mins.

Server hot with Chapati, Dosai or Rice etc.. It only takes 30-45 mins to cook this dish..

Tophu Burji

For vegitarians who don't eat egg !

Ingredients:

1 pkt Firm Tofu
1 Onion finely chopped
1/2 tomato finely chooped
1 tbs finely chopped ginger
2 green chilli finely chopped
some finely chopped curry leaves

Preparation:

Dry out the Tofu and make small pieces of it.
Fry onion with little oil and add ginger and green chilli to that, curry leaves
Add little hing, haldi (turmerric powder), tomato, black pepper powder
mix well with light heat
Add the finely chopped tofu into this and fry for 10 mins - untill tofu is completely dry.
Once cooked - add finely chopped coriander leaves.
Ready to serve hot with Chapati OR rice. This burji can be used for making chapati rolls OR bread sandwitch etc..

Watermelon crust palya (sbazi)

Ingridients:

Watermelon's outside crust.
Seasonings: Red chilling, urad dhal..etc

Preparation:

Peel off the skin of the watermelon crust and cur into very small pieces. Prepare seasoning in a frying pan and add watermelon pices into it. Don't add water to this. Add salt, haldi and chilli powder. Let it cook for 10-15 mins.
Ready to server it with chapati or rice.

Watermelon dosai

Ingridients:

Watermelon fruit
Rice soaked in water for 3-4 hours

Preparation:

Grind rice with watemeolon in to smooth batter. Donot add water, watermelon will have enough water to grid rice. Make crispy dosai and serve with chutney !

Papaya Halwa

Bappankai Halwa !!

Ingredients:

Papaya : 1
Ghee : 1/4th cup
Sugar : 1 Cup
Yelakki : 4

Preparation:

Peel off the skin of papaya. Skin should be removed very well.
Shred Papaya after removing its seeds. Cook Papaya without or very little water for 15-30 mins. Once it is cooked very well and water is completly dried up, ad sugar. Mix it very well for 5-10 mins. Add Ghee and cook for 5-10 mins. Add powdered yelakki and mix well.

Serve hot as desert..

Spicy Rice Dosai

Kharada Tellavu !

Ingredients:

Rice Soaked in water : 2Cup
Dhania (Kothambri seeds) :1/4th cup
Jeera (Jeerige seeds) : 1/8 Cup
Red Chilli : 10 in number

Grid all the above smoothly to prepare batter.

Preparation:

Add more water to make it very watery (like water dosai). You could add finely cut onion and kothambri soppu to the batter.

Pour in the same style as water dosai to make very thin and crispy dosai. serve with sambar or chutney or curd.

Capsicum/bell pepper Dosai

Ingridients:

Capsicum : 2-3
Wheat Flour : 2 Cup or Rice soaked in Water : 2 Cup
Green chilli : 3
Grated coconut : 1/2 Cup
Add salt for taste.
Grind smoothly, all the above in grinder with some water

Preparation:

Spread Dosai in the pan. Serve with Chutney.