Sweet corn dosa

Sweet corn dosa

Ingredients

Sweet corn( boiled) - 1 cup

Soaked moong dal(split)-1 cup

Rice flour - 3 tbsp

Onion - 1

Ginger- small piece

Green chilli - 1-2

Salt

Method

• Soak yellow moong dal for half an hour. 
• Grind onion, ginger, green chilli and sweet corn to a paste.
• Add moong dal and grind again.
• Take this in a bowl. Add rice flour, salt and mix well.
• Make dosas with this batter

Oats paniyaram

Oats paniyaram

Ingredients

Oats - 1 cup

Rice flour - 3 tbsp

Rava - 1 tbsp

Curd - 1/2 cup

Onion - 1

Carrot - 1

Chilli powder - 1/2 tsp

Coriander leaves - few

Mustard - 1 tsp

Curry leaves - few

Oil- as per requirement

Salt - as per requirement

Method

• Dry roast oats in a pan till they become warm. Make sure they don’t turn brown.
• Take the roasted oats in a bowl. Add rice flour, rava and curd. Mix well.
• Heat a spoon of oil and add mustard along with curry leaves. Add onions and grated carrot.
• Fry till onions turn translucent. Add this to the oats batter.
• Add salt, chilli powder and coriander leaves.
• Heat a paniyaram pan and make oats paniyaram.
• Serve hot with coconut chutney.

Koora kaaram

Koora kaaram

Ingredients 

Channa dal - 1 tbsp

Urad dal - 1 tbsp

Dania - 2.5 tbsp

Red chillies - 5-6

Raw rice - 1 tsp

Tamarind - very small gooseberry sized ball

Salt 

Oil - 1 tsp

Method

• Heat oil and fry all the ingredients in oil till the dals turn brown.
• Keep aside to cool and grind to a smooth powder along with tamarind and salt.

This powder can be used for veggies like brinjal, cluster beans and plantain.

Brinjal curry

Vankaya podi kaaram kura

Ingredients 

Brinjal - 1/4 kg

Onion -1

Turmeric - 1/4 tsp

Koora kaaram - 1.5 tbsp

Mustard seeds -1 tsp

Urad dal -1 tsp

Red chilli -1/2

Curry leaves -few

Oil - 2 tsp

Salt 

Method

• Wash and slit brinjal into small pieces and keep the pieces in water till they are used.
• Heat oil in a pan. Add mustard, urad, red chilli and then curry leaves.
• When the dal turns brown, add onion pieces and fry till they turn translucent.
• Add brinjal pieces along with required salt and turmeric.
• Keep covered and cook till the pieces turn soft.
• Add the koora kaaram powder, mix well and keep covered for a few minutes.

Kandi pachadi

Kandi pachadi

Ingredients 

Kandi pappu/ toor dal - 1 cup

Red chilli - 8

Jeera - 1 tsp

Garlic - 3-4

Tamarind - small gooseberry sized ball

Salt 

Method

• Dry roast dal till golden brown. Keep mixing it to ensure even roasting.
• Transfer to a bowl and add water to soak the dal.
• After some time, take the dal along with the soaked water in a mixie jar. Add red chillies, tamarind, jeera, salt and garlic.
• Grind to a smooth paste.
• Serve with hot rice

Notes 

I usually grind it to a thick paste so that leftover pachadi can be deep fried as vadas. I add a little water while having with white rice

Sarva pindi

Sarva pindi

Ingredients 

Rice flour - 1/2 cup

Bengal gram dal - 2 tsp

Peanuts - 2 tsp

Sesame seeds - 2 tsp

Chilli powder - 1/2 tsp

Onion - 1

Curry leaves - few

Coriander leaves- few

Oil - 2 tsp

Salt 

Method

• Dry roast peanuts and remove skin.
• Soak bengal gram dal for 1/2 an hour.
• Add all the ingredients (except oil) in a bowl.
• Add water slowly and make a smooth non sticky dough. (do not add more water as it will become difficult to spread)
• Take a pan and add 1 tsp of oil.
• Take a large ball of the dough and spread it evenly on the pan. 
• Make holes in it and add the remaining oil in them.
• Place the pan on a low flame and keep it covered.
• Cook till it turns crisp and also gets a nice golden colour.(Can be flipped also

Veg poha cutlet

Veg Poha cutlet

Ingredients

Poha / Atukulu - 1/2 cup

Potato - 1 medium sized

Peas - handful

Sweet corn - handful 

Carrot - 1

Coriander leaves- few

Amchur powder - 1/2 tsp

Coriander powder - 1 tsp

Garam masala - 1/2 tsp

Chilli powder - 1/2 tsp

Turmeric - 1/4 tsp

Salt 

Oil - for shallow frying

Method 

• Boil potatoes, corn and peas.
• Wash poha under running water and keep aside. 
• Mash the potatoes well. Add grated carrot, poha and all powders and salt and mix well.
• Make small cutlets and shallow fry.
• Serve hot with mint raitha.

Nalla kaaram

Nalla kaaram

KAARAM

Ingredients ( for 250g of kaaram)

Oil-1/2 tsp

Tamarind - small piece

Channa dal -3 tbsp

Urad dal -3 tbsp

Dania -8 tbsp

Jeera - 1.5 tbsp

Methi seeds - 1/4 tsp

Garlic - 4

Curry leaves - few

Red chilli - 10

Method

• Heat oil in a kadai.
• Add the ingredients in the same order given above with a few seconds time interval.
• Fry till they are done. Keep aside to cool.
• Grind it to a coarse powder.
• Serve as side dish for idli, dosa, upma etc

Peanut sesame ladoo

Peanut sesame ladoo

 Ingredients

Peanuts - 1 cup

Sesame seeds - 1 cup

Jaggery - 1 cup

Cardamom powder - 1/2 tsp

Method

• Dry roast peanuts and keep aside to cool. Once cool, remove the skin.
• Dry roast sesame seeds.
• Grind peanuts to a powder. Add jaggery and grind till they mix well.
• Grind sesame seeds and add to the above mixture. Add cardamom powder.
• Mix well and make ladoos. 

Smileys

Ingredients

Potatoes -2 

Corn flour - 1 tbsp

Bread crumbs - 1/2 cup

Salt - as per requirement

Chilli powder - 1/4 tsp

Oil for deep frying

Method

• Boil potatoes and grate them.
• Mix other ingredients except oil. Knead into a non sticky dough.
• Refrigerate for half an hour.
• Spread into a slightly thick circle. Cut small circles using a cutter.
• Make eyes and mouth with a straw or a toothpick.
• Deep fry.