udina bele chutney (Thengai thuvayal)

INGREDIENTS:
* Grated coconut - 1/2 cup
* Urad dhal - 3 tbsp
* Salt - to taste
* Red chilli - 1 or 2
* Tamarind - small gooseberry size
* Asafoetida (hing) - a pinch
* Oil - 1 tsp
* Curry leaves - a sprig (optional)

METHOD:
* Heat 1 tsp oil in a pan and urad dhal, red chilli and tamarind till they are golden brown.
* Add curry leaves as well.
* Blend everything together with a little water
* Now add grated coconut and salt and blend well to a thick paste.
* Serve with idli or dosa.

Idli Manchurian

INGREDIENTS:
* Leftover idlis - 4-5 pieces cut into four pieces
* Onion - 1 finely chopped
* Oil - for frying idlis & for frying other ingredients
* Capsicum - 1 finely chopped
* Soya sauce - 1 tbsp
* Green chilli sauce - to taste (1/2 tsp)
* Tomato ketchup - 1/2 tsp (to taste)
* Salt - to taste

METHOD:
* In a small kadai, heat oil to fry the idlis.
* Fry till it is golden brown. Keep aside in an absorbent paper.
* In another pan, add oil.
* Add onion and fry till it is golden brown.
* Then add capsicum and fry for few minutes.
* After that, add salt, soya sauce, green chilli sauce, tomato ketchup and mix well.
* Later add the fried idlis to that mixture.
* Mix well.
* Serve hot with tomato ketchup.

Coconut Lemon Rice

INGREDIENTS:
* Grated coconut - 1 cup
* Mustard seeds - 1 tsp
* Urad Dhal - 1 tsp
* Groundnuts - Few
* Green chilli - 1 slit into half
* Dry red chilli - 2-3
* Cooked rice - 2 cups
* Oil - 2-3 tbsp
* Curry leaves - 1 sprig
* Coriander leaves - for garnishing
* Salt - to taste
* Red chilli powder (optional) - a pinch
* Turmeric powder - 1/2 tsp
* Lemon - 1/2 squeezed

METHOD:
* In a non-stick kadai, add oil.
* Then add mustard. Let it splutter.
* After that, add urad dhal, groundnuts, green chilli, dry red chilli, curry leaves and fry for few minutes.
* Then add rice, salt, turmeric powder, red chilli powder (optional), lemon and grated coconut.
* Mix well.
* Garnish with coriander leaves.

Udina methe dosa

INGREDIENTS:
* Urad dhal - 1/2 cup
* Raw rice - 1 cup
* Methi seeds - 1 tsp
* Salt - to taste
* Oil / ghee

METHOD:
* In a bowl, add raw rice, urad dhal and methi seeds soaked in water for 4hrs.
* Grind it in a mixie to make a fine paste.
* Keep it overnight outside the fridge to get the fermentation.
* In a non-stick tava, add a drop of oil.
* Then add the dosa batter to the tava and spread it roundly.
* Add ghee/oil to it.
* Cook till it is slightly brown downwards and flip it on the other side and cook till it is slightly brown.
* Remove from the tava.
* Serve hot with your any favourite chutney.

Mavinakai Lemon Rice

INGREDIENTS:
* Mavinakai - 1 small piece finely chopped
* Capsicum - 1 finely chopped
* Onion - 1 finely chopped
* Groundnuts - few
* Oil - 2-3 tbsp
* Mustard seeds - 1 tsp
* Urad dhal - 1/2 tsp
* Dry red chilli - 1 cut into pieces
* Salt - to taste
* Green chillies - 1 finely chopped
* Rice - 2 cups
* Turmeric powder - a pinch
* Lemon (half) - squeezed
* Coriander leaves for garnishing

METHOD:
* Cook the rice in a pressure cooker and keep aside.
* In a kadi, add oil.
* After that add mustard seeds.
* After it splutters, add urad dhal.
* Then add, green chillies, mavinakai pieces, onion, capsicum, groundnuts, dry red chilli.
* Fry for few minutes.
* Add turmeric and rice.
* Then add salt and lemon squeezed.
* Garnish with coriander leaves.
* Serve hot.

Leftover Idli Fry

INGREDIENTS:
* Left over idli - 4
* Oil for deep frying
* Tomato ketchup

METHOD:
     In a kadai, add oil. Cut the idli into four pieces. Put it into the oil and deep fry till it is golden brown. Remove and put it into the absorbent paper to remove the excess oil. Serve hot with tomato ketchup.

Udinna Vada

INGREDIENTS:
* Urad dhal - 1 cup
* Ginger - 1" piece chopped
* Green chilli - 1 finely chopped
* Curry leaves - 1 string finely chopped
* Salt - to taste
* Oil for deep frying

METHOD:
* Keep urad dhal in water for 1 hour.
* Drain the water.
* In a mixie, add soaked urad dhal, curry leaves, green chilli, salt, ginger without water to a fine paste.
* In a kadai, add oil.
* Take small balls from spoon and put it in the pan.
* Fry till it is golden brown.
* Serve hot with tomato ketchup.

Potato Shallow Fry

INGREDIENTS:
* Potato - 2-3 medium cut into cubes
* Oil - few drops
* Pepper powder - a pinch
* Chilli powder - a pinch
* Salt - to taste
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp

METHOD:
* Peel the skin of potato and cut it into cubes.
* In a non-stick kadai, add few drops of oil.
* After that, add mustard seeds.
* After it splutters, add cumin seeds.
* Then add the potatoes.
* Add salt, pepper powder and chilli powder.
* Stir it well.
* Cook for 15-20 minutes.
* Serve hot with rice or as a snack.

Methi/palak Dhal

INGREDIENTS:
* Methi/palak leaves - 1 bunch finely chopped
* Tomato - 1-2 small chopped
* Onion - 2 small chopped
* Green chillies - 2-3 minced
* Garlic - 4-5 pods half-cut
* Ginger - 1" piece small minced
* Turmeric powder - 1/2 tsp
* Chilli powder - to taste
* Mustard seeds - for seasoning
* Oil - 1-2 tbsp
* Water - as required
* Moong dhal - 1 cup
* Cumin seeds - 1/2 tsp
* Coriander leaves - for garnishing

FOR GRINDING:
* Grated coconut - 1 cup
* Coriander seeds - 1/2 tsp
* Methi seeds - a few

METHOD:
* Pressure cook the moong ghal and keep aside. Don't remove the dhal water.
* In a kadai, add oil.
* After that, add mustard seeds.
* After it splutters, add cumin seeds.
* Then add onions and fry till translucent.
* In a seasoning pan without oil, fry coriander seeds and methi seeds.
* In a mixie, add coconut, coriander and methi seeds with little water and grind it to a paste.
* In a kadai, after onions, add tomato, ginger, garlic, green chillies.
* Then add methi/palak leaves and fry for few minutes.
* Add the grinded mixture to it and fry for few minutes.
* Then add little water.
* After that, add the dhal to it.
* After that, add turmeric and chilli powder, salt.
* Boil for few minutes.
* Garnish it with coriander leaves.

capsium sweet corn and baby corn pulav

INGREDIENTS:
* Rice - 2 cups
* Capsicum - 1 chopped
* Onion - 1 chopped
* Sweet corn - a few
* Baby corn - 3 - 4 pieces chopped
* Mustard seeds - 1/2 tsp (seasoning)
* Ginger garlic paste - 1/2 tsp
* Pulav powder (MTR) - 1 1/2 TSP
* Oil 2-3 tbsp
* Coriander leaves - for garnishing
METHOD:
* Cook the rice and set aside.
* Heat oil in a pan.
* Add mustard seeds.
* After they splutter, add onions and fry till translucent.
* Add ginger garlic paste.
* Add capsium, sweet corn and baby corn and fry for few minutes.
* Add salt.
* Then add cooked rice.
* Then add pulav powder.
* Mix well.
* Garnish with coriander leaves.