1. Step 1

   Mix all the dry ingredients well. Chop the curry leaves and split the red chili. Cut the cashews into small pieces. Chop the onion, ginger, green chili and coriander leaves to very fine pieces.

2. Step 2

   Use the items given in “To Season Rava dosa Mix “. In a pan heat oil, when hot add mustard, cumin. When mustard splutters, add the red chili, pepper, curry leaves and cashews. Fry for 20-30 and add this to the dry ingredients mix and mix well.

3. Step 3

   Mix the chopped onion, green chili, ginger and coriander leaves with the above mix. Add salt, curd and enough water ( around 3-4 cups). Mix them well and make a lump free watery mix.

4. Step 4

   Heat the stove top griddle in medium flame, when hot, spill the mix all over, note the word, just spill them all over the griddle in any shape, make sure you don’t spread them out like you make ordinary Dosa. Spray some oil on top and allow it to cook for at least 5 min – 10 min or till they turn golden brown on the first side in medium flame and turn the other side. They would be very soft and break apart if turned before it’s done crisp on the first side. So care should be taken to cook properly till they turn golden brown on the first side before turning over.

1. Step 1

   Soak dhals in water for 30 min. Pressure cook them by adding 3 cups of water and salt for 3 whistles. After the pressure is released mash them gently. Chop the onion given in both the sections. Split open green chili. Chop the coriander leaves. Chop the ginger and garlic into a fine pieces.

2. Step 2

   In pan heat ghee given in the 1st section. When hot, add 1st section of chopped onion, turmeric, hing and fry till onion turns brown. Add the coriander powder, Cumin powder and garam masala. Fry for 30 sec – 1 min in medium flame. Add the mashed dhal, If the dhal is too thick add little hot water. Allow it to mix up well on stove for 2-3 min.Check for the salt, if required add them.

3. Step 3

   In the meanwhile, in another nonstick pan, heat ghee given in the 2nd section. When hot, Add the mustard and the cumin seeds. When they splutters, add asefoetida. Add the chopped ginger and garlic and fry for 1 min in medium flame. Add the curry leaves, green chili, red chili and fry for 30 sec.

4. Step 4

   Add the seasoning to the cooked dhal. Garnish with Coriander Leaves.

1. Step 1

   Roast vermicelli in a pan by adding little ghee until golden brown spots are visible. Boil 2 cups of water in a vessel add the vermicelli, salt and allow it to boil for 3-4 min in medium flame. Drain the water from the vermicelli using food strainer. Mix 2 cups cold water and drain them too. Chop green chili and coriander leaves.

2. Step 2

   In a non-stick pan, add ghee and fry Cashew nuts and raisins till golden brow. Keep it aside.

3. Step 3

   In the same pan add oil, when hot. Add mustard seeds, when it splutters add curry leaves, red chili. Take it out from stove.

4. Step 4

   Add green chili, coriander leaves, curd and mix the cooked vermicelli. Add salt if required. Add cashews and raisins. Mix well.

1. Step 1

   In a wide open bowl take the wheat flour and salt. Add water little by little and knead it to a soft dough. It would be little sticky, add the extra flour and knead well to a non- sticky flour. Pat the dough with your hands or with the vessel to mix well. Apply the oil on top and knead once more. Refrigerate it for 30 min.

2. Step 2

   Take a small lemon sized flour and make a round shape. Flatten it using ur hands, dust the ball with some extra flour. Place it on the rolling surface, using the chapathi roller spread the flour into a flat thin paper like bread. When rolling, the chapathi should not stick to the rolling floor to get evenly rolled chapathi. So dust with extra flour accordingly.

3. Step 3

   Heat the griddle with medium high heat, place the rolled chapathi. When it small bubbles pop up on top, turn it to the other side. After 20-40 sec, turn back once again. Now the chapathi starts puffing else give it a gentle press with the kitchen towels. Don’t let it for too long on the pan as it tends to become crispy. Add ghee / butter on top of it to keep it soft for longer.

1. Step 1

   Cook the rice and allow it to cool down completely by spreading it in a plate. Chop the onion. Chop carrot, beans and spring onion in to small pieces. Cut the cabbage length wise. Seperate the broccoli florets into smaller pieces.

2. Step 2

   In a non-stick pan heat oil. When hot add the onions and saute till it is half fried. Add the beans and cook for 1 min in the oil. Add the carrot, cabbage and cook this for about 1-2min till it’s half cooked. Add the soy sauce, red chili sauce, black pepper powder,sugar and salt. Mix it well and add the broccoli. Allow this to cook for 1 min.

3. Step 3

   Mix the rice and the fried vegetables well. Allow it to stay on stove for 1 min. Stir gently. Add spring onions at the end.

1. Step 1

   Fry the onion in the ” To Fry Section ” to golden brown and grind them with the cashews to a very fine paste. Chop the Onion finely. Grind Ginger, Garlic and green chili to a fine paste. Chop the coriander leaves.

2. Step 2

   In a wok heat oil, when hot add cinnamon, cloves, black stone flower and onion. Fry till onion turns brown. Add the ginger garlic paste and fry till the raw smell leaves. Add the tomato puree and fry for 2 min. Add the ground onion paste and fry till oil separates. Add the channa masala , red chili powder, sugar, salt and fry for 1 min, stir continuously to avoid burning the bottom.

   Step 3

   Add the green peas, coriander leaves, water and cook for about 2 min. Add the ghee and fresh curry leaves at the end Take out from the Stove.

1. Step 1

   Soak rice for 30 min, wash it thoroughly and drain the water. Chop the vegetables into small pieces. Chop Onion, tomato, coriander leaves and mint leaves. Slit open green chili. Grind ginger and garlic paste.

2. Step 2

   In a pressure cooker add oil. When hot, add Bay Leaves, cloves, cinnamon, cardamom and star anise. Add the chopped Onion immediately and 1/4 tsp of salt. When the onion turns brown, add the ginger garlic pate. Fry this till raw smell leaves, approximately 3 min in medium flame. Stir often to avoid the burn. Add the green chili, mint & coriander leaves and fry for 1 min. Add chopped tomatoes and cook till it becomes gravy.

3. Step 3

   Add the chopped vegetables leaves and fry for 3 minutes until it’s half cooked in the oil. Add the rice and mix well for 2 min in Medium flame. Add the water and check for salt. If it’s not spicy enough then add red chili powder. Allow it to cook open until the rice absorbs the water. Stir gently often. Add ghee and mix well.

4. Step 4

   Close the cooker lid with whistle on and reduce the flame to the lowest setting and allow it to stay for 30 min. Garnish with extra coriander leaves and add cashewnuts.

1. Step 1

   Soak Channa the day before night. Pressure cook it with 3 cups of water for 3 whistles or more till it is cooked. Separate the fenugreek leaves from the steam and chop them finely. Chop Onion, tomato, coriander leaves and slit open the green Chilies. Grind the ginger and garlic to a fine paste.

2. Step 2

   In a non-stick pan add oil. When hot, add cumin and Curry Leaves. Add the chopped Onions immediately and 1/4 tsp of salt. When the onion turns brown, add the ginger garlic paste. Fry this till raw smell leaves, approximately 3 min in the medium flame. Stir often to avoid the burn. Add the green chili and Chopped tomatoes and cook till oil seperates.

3. Step 3

   Add the chopped fenugreek leaves and fry for 3 minutes until it’s cooked well in the oil. Add the turmeric powder, Coriander Powder, red chili powder and amchur powder and fry for a min.

4. Step 4

   Add the cooked channa along with little water ( around 1/4 cup ) from the cooked and mix well. Add the salt & honey. Cook it covered for 3 min. Add the chopped coriander leaves. Remove from the fire.

Poori:

1. Step 1

   In a pan or vessel, mix Wheat flour, Rava and Salt together. Add water little by little and mix the dough. This dough should be little harder than the Chapathi dough. Add oil & mix the dough until no flour is sticking at the bottom of pan. Keep this aside for 1 hr. After an hr, take the dough and knead it well once again. And seperate into small half lemon sized balls.

2. Step 2

   In a wide open pan, add Oil for frying. Let it get ready, It’s shouldn’e be too hot. Meanwhile, take a ball, and roll it in ur Palm to make to a rounded ball. Press it in the middle of ur palm once. Strech this using the Chapathi roller. Streach it to the even thickness but little thicker than Chapathi. Use Oil if it’s sticking while rolling. Prepare at least 5 or 6 before you start placing in oil.

3. Step 3

   Place the streached dough in the oil and deep fry it. Let it completely immerse in oil. When it starts bulging, by using the spatula press gently on top the bubble. Continue pressing until it bulges all over. Turn the other side. Fry not more than 2 min on both sides. Repeat the same & fry the remaining dough.

Tips :

• Don’t use wheat flour while rolling the dough, it leaves the black traces while frying and discolors the puri.
• Try to prepare puri 5 min before you start eating else Poori wont be puffed and looks oily.
• Dont over fry the poori for long time and make sure oil isn’t too hot otherwise the skin would become dark and will not be cooked inside.
• Don’t streach the dough little more than ur palm size else you won’t get the puffed Poori.

Poori Masala:

1. Step 1

   Peel the potatoes skin and cut into small cubes. In a pan add water( to fill the potatoes ), salt-1/4 tsp and potatoes. Cook for 15 min and dont drain the water. Chop onion, tomato, green chili and Ginger. Mix the gram flour in 4 tbsp of water and make it as a paste.

2. Step 2

   In a pan add Oil. When the oil is hot, add Mustard, Urad dhal, Channa dhal. When mustard crackles add Green Chili, Curry Leaves. Add the chopped Onion immediately and fry till translucent. Add Ginger and the tomatoes and cook till it makes a gravy. Add Turmeric, Salt. and fry for a min.

3. Step 3

   Add the cooked potato along with the water, gram flour paste and leave for 5 min. Add coriander leaves and switch off.

1. Step 1

   Soak Rice in water for 30 min and drain the water. Keep it aside. Grind Ginger, Garlic and green Chili together. Chop onion, tomato. Split open green chili. Chop Mushroom length wise.

2. Step 2

   In a pressure Cooker pour oil, ghee and add the items in the section ” For Seasoning” . Add onion and fry till translucent. Add the ginger garlic paste. Fry this till raw smell leaves. Add tomato and fry till they are mashed. Add chopped Coriander and Mint Leaves.

3. Step 3

   Add mushroom, green peas and fry for a min. Add the rice and fry for 2 minutes in low flame. Add water ( Rice 1 cup : Water 2 Cup ) , salt and boil for 8 minutes in Medium Flame. Close the lid and Place the whistle, keep on the stove for 10 min. Remove from heat and mix them.