Potato Pancake

Ingredients:
1.Boiled potato mash 1 cup
2.Thick milk 2 cups
3.Fine rawa 1 tblsp
4.Grated onion 1 tblsp
5.Finely chopped coriander 1 tblsp
6.Baking powder a pinch
7.salt to taste
8.oil for frying
Method:
1.In a mixing bowl put in the milk,potato mash,rava,grated onion,chopped green chilli, chopped coriander,baking powder and salt to taste.The batter should not be too thick.
2.Film a non stick skillet with oil and put ladlefuls of the prepared batter into it.
Twirl and fry on both sides.
3.Serve hot with any chutney of your choice.

Potato Masala

Ingredients:
1.potato 5
2.Onion 2
3.Tomatoes 2
4.Green chillies 2
5.Garam masala powder 1 tblsp
6.Ginger garlic paste 1 tblsp
7.Curry leaves few
8.Chopped coriander leaves 1 tblsp
9.oil and salt as required

Method:
1.Peel the potatoes,chop the onion,tomato and green chillies fine.
2.Take a kadai add seasonings and fry onion till brown.
Add tomatoes and green chilllies and fry a little longer.
3.Add potatoes,garam masala powder and ginger garlic paste.
Add one cup of water and salt to taste.
Allow to cook for five minutes.
4.Sprinkle chopped coriander on top and serve with parathas.

Carrot Dosai

Ingredients:
1.Raw rice 1 cup
2.boiled rice 1/2 cup
3.grated carrot 1 cup
4.red chillies 5
5.cumin seeds 2 tsp
6.onion 1
7.salt and oil as required
Method:
1.Soak both the rice for four hours.
2.Grind it along with other ingredients except onion.
3.Add salt
4.Heat a heavy dosa pan.Pour dosa by spreading from centre.
Add little oil around.
Sprinkle chopped onion on top
Fry in medium flame till dosa becomes crisp
5.Serve hot with coriander chutney.

Mysore Masala Dosai

Ingredients:
.Raw rice 1 cup
Boiled rice 1 cup
Rice flakes half a cup
Urad dal 1 tblsp
Thuar dal 1 tblsp
Fenugreek seeds 2 tsp
Rawa 2 tblsp
Sugar 1 tsp
salt as required
Method:
1.Soak raw rice and boiled rice,fenugreek and both the dal together for four hours.
2.Soak rice flakes separately for half an hour
3.Grind everything to smooth paste.Add salt.
4.Allow to ferment for 15 hours.
5.Next day mix rawa and sugar.
6.Spread dosa as thin as possible.Fry on one side only with little oil.
7.Serve hot with coconut chutney and sambar

Kal Dosai

Ingredients:
1.Boiled rice 3 cups
2.Raw rice 1 cup
3.Urad dal 1 cup
4.Bengal gram 2 tblsp
5.Fenugreek 2 tsp
6.Salt as required
Method:
1.Soak rice and dal together for 4 hours.
2.Grind to smooth paste with enough water in a grinder for half an hour.
3.Add salt and allow to ferment for 16 to 20 hours.
4.Mix well.Nextday morning heat a Tawa and pour a laddlefull of dough
in the centre.Spread in a circular motion.Add oil around.
Turn over and fry for another minute.
5.Serve with onion chutney.

Ragi Roti

Ingredients:
1.Ragi flour 1 cup
2.Onion 1
3.Ginger small piece
4.Green chillies 2
5.hotwater,salt and oil as required
Method:
1.Add salt and oil to the ragi flour.
Mix chopped onions,crushed ginger and green chillies.
Knead to dough using hot water.
2.Make balls and pat on a wet cloth.
Put over a hot tawa.Add oil around and cook well turning both sides.
Serve hot with onion or tomato chutney.

Onion-tomato chutney

Ingredients:
1.Tomato 3 (chopped)
2.Onion 2 (chopped)
3.Red chilli 4
4.Garlic 3 flakes
5.Tamarind lime size
6.salt and oil as required
7.Urad dal 1 tblsp

Method:
1.Take a kadai and add little oil.
Put the tamarind in hot water for few minutes.Drain the water.
Add tomato with tamarind and make it to a paste.Keep aside.
2.Fry onion and garlic till brown.
3.Fry red chilli and urad dal with little oil.
3.Grind well the tomato paste,onion.garlic,red chilli,urad dal and salt.
This chutney is an apt choice as a side dish for morning tiffin.

Kadai Paneer

Ingredients:
1.Capsicum 3
2.Onion 2
3.Paneer 3 cups(cut into cubes)
4.Ginger garlic paste 2 tblsp
5.Tomato paste 1 cup
6.Jeera powder,Dania powder,Chilli powder each half tsp
7.salt and butter and oil as required
8.Cashew nuts few

Method:

1.Fry the paneer cubes separately with little oil and butter.
Fry till brown and set aside.
2.Cut capsicum and onion into long strips.
Microwave capsicum for five minutes to make it semi soft.
(capsicum should not be too soft)
3.Fry onion till brown.
Add dania,jeera and chilli powders.Stir well for few minutes and set aside.
4.Take a deep curved pan
Add the following
butter,tomato paste,ginger garlic paste.
Fry till the raw smell goes away.
5.Add capsicum,onion mixture and salt.
Add fried paneer cubes and stir well.
6.Garnish with fried cashewnuts.
Eat with chappathi.

Note: Never add water.Kadai paneer has to be dry.