Dish Ingredients Method of cooking Method of serving

Hariyala Rava Uttapam
Time for preparation
30 Minutes
•2 Cups - Rawa
•1 Tbsp - Maida
•2 Tbsp - Besan
•1 Cup - Spinach 'Finely Shredded'
•1 - Onion'Finely Chopped'
•1-2 - Green Chillies
Method of cooking
•In A Bowl Mix Rawa, Besan And Maida.
•Soak In Water And Leave For 15 Minutes.
•Add Finely Shredded Spinach, Onions, Green Chilies, Salt.
•Mix Well. If Consistency Is Thick Add Some Water To Make
•Heat And Grease A Non Stick Tava.
•Pour 2 Serving Spoons Of The Batter On The Tava And Spread
Evenly Giving It A Round Shape.
•Cook On Medium Flame. Put Two Drops Oil On The Upper Side
And Turn.
•Cook On Both The Sides Till Pink.
Method of serving
Serve Hot With
•Salt To Taste
•1.5 Cups - Water
Banana Cream
20 Minutes
Beetroot Urad Dosa
30 Minutes
•8 Ripe Bananas.
•1 Cup Cream.
•1/3 Cup Sugar.
•12 Shortbread Biscuits.
5 •Beetroot 1/2 Of Medium Size
•Urad Dal1/2 Cup
•Rice Flour1 Cup
•Green Chiles 2 - 3
•Cumin Seeds1 Tsp
•Cilantrofew Leaves
•Salt To Taste
•Oil As Required
•Peel And Mash 4 Bananas In A Bowl.
Serve Hot.
•Add Cream And Sugar, And Mix Well.
•Crush 8 Biscuits And Divide Among 4 Parfait Glasses.
•Peel And Slice Remaining Bananas, And Place On Top Of Biscuits
Reserving 4 Slice For Decoration.
•Pour Banana Cream Mixture On Top And Decorate Each Glass
With A Whole Shortbread Biscuits And A Slice Of Banana.
•Soak Urad Dal In Water For Around 3 Hours. Refresh The Urad
Serve Beetroot Dosa
Dal In Fresh Water And Grind It Into Fine Paste Adding Enough
With Coconut Chutney.
Water. Remove The Urad Dal Onto A Mixing Bowl, Add Rice Flour
And Salt. Mix Everything Thoroughly And Keep Covered In A Dark
Place For 6 - 8 Hours. Wash And Finely Chop Cilantro Leaves.
•Peel, Remove Ends, Wash And Roughly Chop Beetroot. Remove
Stems, Wash And Roughly Chop Green Chiles. Grind Chopped
Beetroot, Green Chiles And Salt Into Paste Using A Grinder. Mix
The Fermented Dosa Batter With Ground Beetroot Mixture And
Keep Aside.
•Heat A Flat Pan On Medium - High Heat. Pour A Ladle Full Of
Beetroot Dosa Batter And Spread With Back Of The Ladle In
Circular Motion Into Thin Dosa. Layer The Dosa With Chopped
Cilantro And Cumin Seeds. Pour Few Drops Of Oil Around The
Dosa And Fry Till It Turns Golden Brown In Color.
•Turn The Dosa On Other Side, Fry For Couple More Seconds And
Carefully Remove The Dosa From Heat. Repeat The Same With
Remaining Beetroot Dosa Batter For More Dosas. Also, Store The
Dosa Batter Covered In A Refrigerator For Couple More Days If
Required. Serve Beetroot Dosa With Coconut Chutney Or With
Chutney Of Your Choice Or With Sambar.
Paper dosa
Time for preparation
6 Hours
6 For Dosa Batter
• 150 G. Raw, Boiled Rice
• 50 G. Urad Dal
• 15 G. Cooked Rice
• 10 G. Poha, Pressed Rice
• 5 To 7 Methi Seeds
• Salt To Taste
• Oil Or Ghee
• 1 Tablespoon Butter
Method of cooking
Method of serving
Heat oil on a tawa and roast the chana dal and urad dal till golden Serve immediately with
brown. Add the red chillies and fry for two minutes. Add tamarind, coconut chutney and
peppercorns, jaggery and grated coconut and fry for a while.
When cool, grind with salt to taste to a smooth paste, adding a
little water as required. Wash the urad dal, raw rice and methi
seeds. Soak them in a little water along with poha and cooked
rice for at least an hour. Grind to a smooth paste with a little
water. Cover and keep aside for at least five hours. Add salt to
taste and mix well.
This batter can be used as basic batter. Use a stainless steel cup
to pour the dosa batter onto the tawa. Heat and grease a non
stick tawa or a dosa plate. Pour 300 ml. dosa batter over it in an
oval shape. Allow it to cook on a low flame for 1 and a half
minutes. Scrape the upper layer to get a thin and crisp dosa roll it
20 Minutes
Vrat Dosa With Peanut Chutney
For Dosa•1 Cup - Rajgiri Flour 'Vrat Atta'
•Sour Buttermilk As Required
•Rock Salt To Taste
•Black Pepper Pinch
•Cooking Oil As Required
For Stuffing•2 Medium - Boiled Potatoes
•2 Small - Green Chillies
•1 Tbsp - Chopped Coriander Leaves
•1/4tsp - Cumin Seeds
•1/2tsp - Cooking Oil
•1/4tsp - Turmeric Powder
•Rock Salt To Taste
For Chutney•1/2 Cup - Roasted And Husked Peanuts
•1/2 Cup - Grated Coconut
•2 Small - Green Chillies
•1tbsp - Tamarind Pulp
•Rock Salt To Taste
Green Peas Stuffed Idli
30 Minutes
3 •Idli Batter 3/4 Cup
•Dry Green Peas 1/4 Cup
•Green Chiles 1
•Turmericpowder A Big Pinch
•Cumin Seeds1/4 Tsp
•Cilantrofew Sprigs
•Salt To Taste
Serve Hot With Peanut
•Mix Rajgiri Flour With Buttermilk, Salt And Pepper And Make A
Batter Of Pouring Consistency And Keep Aside.
•Mash Potatoes, Add Finely Chopped Green Chillies And Salt And
•Heat 1/2 Tsp Oil In A Frying Pan, Add Cumin Seeds When They
Begin To Sputter Add Turmeric Powder
•Stir A Little, Now Add Mashed Potato Mixture And Stir Till Cooked
Evenly And Slightly Browned
•Add Chopped Coriander Leaves And Remove From Heat.
•Grind All Ingredients For Chutney In A Blender Adding Sufficient
Water To Make A Medium Thick Chutney.
•Now Take A Dosa Tawa Or Non Stick Pan, Heat On Medium And
Lightly Grease It With Cooking Oil.
•Add A Ladle Full Of Batter And Spread It Make A Dosa.
•When One Side Is Cooked, Flip Very Carefully To Cook The Other
•Flip Back, Add A Tbsp Of Potato Filling In The Middle And Fold
Dosa Over.
•Remove From Heat.
•Soak Dry Green Peas In Water Overnight And Pressure Cook In 1/2 Cup Of Water
For 2 Whistles. Remove Stem, Wash And Finely Chop The Green Chile. Wash And
Finely Chop The Cilantro.
•Grind Green Peas, Green Chiles And Salt Without Adding Any Water Until
Extremely Necessary. Heat Oil In A Pan, Add Cumin Seeds When Cumin Seeds
Change Color, Add Ground Green Peas Mixture, Turmeric Powder And Cilantro.
•Stir Well And Fry Till Any Excess Moisture Is Evaporated And Remove From Heat.
Once The Green Peas Stuffing Is Warm Enough To Handle. Take A Big Spoonful Of
Mixture And Form Into Thick Disc. Repeat The Saem With Remaining Green Peas
•Grease Idli Moulds With Few Drops Of Ghee. Spread A Tbsp Of Batter In Each Idli
Mould. Layer Each Mould With Prepared Green Peas Disc. Layer Few More
Tablespoons Of Idli Batter On The Green Peas Disc To Cover It. Place The Idli Stand
In Steamer. Steam The Idli For Around 8 Minutes.
•Leave The Idli Outside For A Minute Or Two To Cool Down After Applying A Drop
Of Ghee On Each Idli So It The Top Layer Doesn't Dry Out.. Carefully Remove The
Idli From Idli Mould With Help Of A Spoon.
Serve Green Peas Stuffed Idli
With Sambar Or With Ginger
Potato Noodle Cutlet
Time for preparation
20 Minutes
Vegetable Burgers
30 Minutes
2 •6 Medium Size Potatoes
•1 Instant Noodle Packet
•Coriander Leaves
•100 Gms Maida
•4-5 Green Chillies
•Oil To Deep Fry
•Salt To Taste
2 For Vegetable Cutlets•4 Teacups Mixed Boiled Vegetables
•3 Boiled And Mashed Potatoes
•2 Slices Bread
•2 Teaspoons Chilli-Ginger Paste
•2 Teaspoons Lemon Juice
•1 Teaspoons Garam Masala
•Salt To Taste
•Bread Crumbs
For The Salad•3 Teacups Shredded Cabbage
•2 Grated Carrots.
•200 Grams Fresh Cream
•3 Teaspoons Sugar
•1 Teaspoons Mustard Powder
•1 1/2 Teaspoons Salt
•3 Tablespoons Salad Oil
Method of cooking
•Mash Boiled Potatoes, Add Coriander Leaves, Chopped Green Chillies And Salt.
Make The Paste Into Cutlet Shapes.
•Cook The Noodles According To The Instructions And Keep Aside.
•Batter Maida In Water Into A Running Consistency. Roll The Cutlets In Maida And
Again Roll In Cooked Noodles.
•Deep Fry In Oil.
Method of serving
Serve Hot With Tomato Sauce.
For Vegetable Cutlets•Dip The Bread Slices In Water For The A Few
Serve Hot In Folded Napkins.
Seconds.Squeeze Out The Water.
•Mix The Vegetables, Potatoes, Bread, Paste, Lemon Juice, Garam Masala And Salt
And Shape Into Small Flattened Rounds.
•Sprinkle Bread Crumbs All Over.
•Cook In Pan With Oil.
For The Salad•Beat The Cream With The Sugar.
•Add The Remaining Ingredients And Mix Thoroughly. Chill.
For Burger•Cut Each Bun Horizontally Into Two.
•Spread A Little Tomato Ketchup And Mustard Sauce On The Lower Half.
•Place A Lettuce Leaf And Vegetable Cutlet On Top.
•Spread A Little Salad And Put A Few Cucumber Slices And One Tomato Slice On
•Cover With The Upper Half Of The Bun.
•Heat Below The Grill For Few Minutes.
For The Burgers•10 To 12 Buns
•Cucumber Slices
•Tomato Slices
•Lettuce Leaves
•Tomato Ketchup
•Mustard Sauce
Roti Upma
20 Minutes
Spicy Poha
20 Minutes
•8-10 Rotis
•1-2 Red Onions Chopped
•5 Green Chillies Chopped
•1 Tsp. Cumin Seeds
•1 Tsp. Whole Mustard Seeds
•1 Tbs. Red Chilli Powder
•1/2 Tsp. Turmeric Powder
•2 Tbs. Coriander Leaves Chopped
•2 Tbs.Oil
•A Little Water
2 •1 Cup Poha
•1 Small Onion Chopped
•1/4 Cup Fresh Coriander Chopped
•1 Medium Potatoe Cut Into 1" Cubes
•1 Tbs Oil For Seasoning
•1/4 Tsp Chilli Powder
•1 Tsp Mustard Seeds
•1 Tsp Coriander Seeds Powdered
•1 Tsp Urad Dal
•2 Green Chillies
•A Pinch Of Turmeric
•Heat Oil In A Frying Pan And Add Cumin Seeds, Mustard And Turmeric Powder.
Serve Hot.
•When Mustard Crackles Add Green Chillies And Onions. Fry Until Light Brown.
•Cut The Rotis Into Bite-Size Pieces And Add The Same To The Pan. To This Add Red
Chilli Powder And Salt. Stir Well. Sprinkle Water And Close The Pan.
•Cook For A Minute.
•Garnish With Coriander Leaves
•Wash Poha In Cold Water Drain And Keep Aside.
Serve Hot.
•Heat A Pan On Medium Add Oil, Urad Dal, Mustard Seeds.
•When Mustard Seeds Splash Put Onions Once Onions Are Soft Add Salt, Turmeric,
Coriander Powder, Chilli Powder And Potatoes Allow It To Cook.
•When Cooked Add Poha.
•Mix Well Cook For 2 Min On Medium.
•Sprinkle Coriander Leaves.