Pisrat Andhra Dosa (pan cakes)

Serves 4 Persons

Ingredients:
Rice 2cups
Moong dal 1 cup
Redchilli 3
Asafoetida 1 tsp
Salt to taste
Curry leaves handful
Onion finely cut (1 cup)
Oil

Method:
Soak the rice and moong dal together for 4 hours.
Grind the redchillis and Asafoetida with salt first.
Add the rice and dal mixture and grind it into a fine dough.
Add required amount of salt and curry leaves.
Mix the onion to the dough and use it.
Take a pan. Spread 2 serving spoons of dough uniformly.
Add oils to the corners. when one side is done turn it to the other side and add oil to the corners.
Serve hot with sambhar and Jaggery.

Plain Dosa (Pan cakes)

Serves 4 persons:

Ingredients:
Rice 2 Cups
Urad dal 1 cup
Poha 2 tbsp
Toor dal 1 tbsp
Salt
Oil

Soak the rice and dal separately for 6 hours.
Mix the poha an hour before grinding to the rice.
Grind the rice and dal separately and then mix together in a big bowl. Add salt to it.
It can be left for fermantation for 4-5 hours or can be immediately used.
Take a nonstick pan. Add 2 serving spoons of dough and spread it uniformly.
Add little oil to the corners. Then turn the side and add oil.
Serve hot with sambhar, chutney and chutney powder.

Tom yum Soup

Serves 4:

Ingredients:
Basil leaves 4-5
Lemon leaves 2-3
Galang 1 inch
Ginger 1 inch
Lemon grass powder 1 tsp
Thai Green chilli 1
Carrot 1
Baby corn 2-3
Capsicum 1/2
Cabbage 50g
Broccoli 5-6 florets
Mushroom 5
Milk 1/2 cup
Water 2cups
Salt
Pepper powder
Corn flour 1 tbsp

Method:
Mix the milk and cornflour.
Boil together all the leaves, vegetable, lemongrass powder and  salt.
When halfcooked add the milk cornflour to it and cook for 3 minutes.
Serve hot with pepperpowder and green chilli sauce.

Thai Green Currysauce

Serves 4 persons:

Ingredients:

Green curry paste
Basil 1 cup
Garlic 3 Pearls
Onion 1/2
Ginger 1 inch
Galang 1 inch
Green Thai Chilli 2
Lemon leaves 4
Lemon grass 1 Stalk
Turmeric 1 tsp
Coriander seeds 1 tsp
Peppercorns 1 tbsp
Lemon Juice 1 tbsp

Tofu or Paneer 200g
Carrot 1
Beans 50g
Zucchini 1/2
Baby corns 6
Broccoli  5-6 florets
Cauliflower 5-6 florets
Onion 1
Coconut milk 2 cups
Fresh basil few
Green chillies 2
Salt to taste
Sesame oil

Method:
For the green curry paste, dry roast the coriander seeds. Put all the other ingredients in a blender and grind together into a paste with little water and salt.
Cut all the vegetables in diagonal slices.
Take  a pan.  Add the green curry paste. Saute for 2 mintues.
Add  Onion and Green chilli and saute for 2-3 minutes.
Add the other vegetables and fry for 2-3 minutes.
Add the coconut milk to it and cook for 5 more minutes.  Add salt and mix well.
Add the  tofu or paneer to it.
At the end add basil leaves and serve hot with Jasmine rice.

Vermicelli Upma (Semia Upma)

Serves 4 Persons

Ingredients
Vermicelli 2 Cups
Mustard Seeds 1 tsp
Urad dal 1 tbsp
Chana dal 1 tbsp
Green chilli 3
Ginger 1 inch
Peas 1 cup
Potato 1 medium
Onion 1
Carrot 2
Beans 100g
Salt
Curry leaves Handful
Oil or ghee
Cashew nut 5

Method:
Cut all the vegetables in small cubes. Break the Cashewnuts in small peices.
Roast the vermicelli in 1tsp Ghee or oil till it is light brown. Keep aside.
Take a big pan. Add 2-3 tbsp of oil, add mustard seeds and allow it to splatter.
Add urad dal and chana dal to it and saute till it is light brown. Add ginger, chilli, curry leaves and cashew nuts and fry for sometime.
Add onions and saute till brown.
Add the other vegetables and saute for 3 minutes.
Add 5 cups of water and salt.(1 cup vermicelli:2 1/2 cup water).
Boil the vegetables till  soft. Add the vermicelli and keep stirring till it becomes semisolid.
The vermicelli separates from eachother after few minutes when removed from heat.
Serve with lemon pickle.

Cauliflower curry

Serves 4

Ingredients:
Caulfilower florets 250g
Ginger 1 inch
Mustard seeds 1 tsp
Urad dal 1 tsp
Turmeric powder 1 tsp
Sambhar powder 1 tsp
Salt
Oil
grated Coconut 1 tbsp
Asaofoetida 1/2 tsp
Curry leaves 1 strand

Method
Remove the florets of cauliflower.
Take a pan. Add 1 tbsp Oil to it. Add mustard seeds and allow it to splatter.
 Add urad dal to it and wait till it turns light brown .
Add turmeric powder, asafoetida to it.
Add the sliced ginger, florets, curry leaves and mix well. Add sambhar powder, salt and mix well.
Add half cup water and cook well.
Add coconut at the end and mix well.
Serve hot with roti or rice.

Navratan Korma

Serves 4 persons

Ingredients:
Potatoes 2
Beans 100g
Cauliflower 100g
Carrot 2
Onion 2
Ginger 1 inch
Garlic 2 pearls
Pineapple 100g
Cream 3 tbsp
Raisins 2 tbsp
Cashewnut 10
Almonds 10
Green chilli 4
Bay leaf 1
Garam masala 1 tbsp
Coriander powder 1 tbsp
Coriander leaves
Oil
Salt
Saffron Milk
Fried Paneer

Method:
Cube the vegetables. Boil potatoes, beans and carrots.Add Salt. When half done add cauliflower and cook together till the vegetables are well cooked.Filter the excess water and  keep aside;
Cut the onions. Take the onions, half the cashewnuts in a small vessel and add half cup water and cook till cashewnuts are soft. Grind it into a paste.
Grate the Garlic and ginger.
Soak few strands of Saffron in milk for 30 mintues.
Fry the paneer cubes and keep aside.
Fry the rest of the Cashew nut, Almonds and Raisins and keep aside.
Take  a pan. Add oil to it Add the ground paste and saute till onion paste turns brown.
Add ginger garlic paste to it and cook well. Add the green chillies and saute for 2 minutes.
Add garam masala and coriander powder to it and saute for 2 mintues.Add little water, salt  and cook for a minute.
Add the cooked vegeatbles to it.
Add cream, Saffron milk and cubed pineapples and mix well.
Add the cooked vegetable stock (water filtered from boiling the vegetables) and add it to the curry to get the gravy consistency.
Add the fried nuts to it.
Garnish with coriander leaves and serve hot with rice or roti.