Ingredients:

Raw mango Pulp – 1 cup.
Jaggery or sugar – 1/2 to 1 Cup – Quantity will depend on the sourness of the mangoes. Jaggery tastes better, gives good color and is more nutritious than sugar.
Saffron strands – 1/4 tsp
Cardamom powder – 1/2 tsp
Salt – a pinch

Method:

Wash the mangoes. Boil water in a pot. Remove skin and put mangoes in that and boil till mangoes are soft. It will take about 10-15 minutes. You can pressure cook the mangoes. Let the mangoes cool. Blend the pulp well with the jaggery in the blender or you can mash it well with your hand. Add cardamom powder and saffron. The thick pulp is ready. You can prepare the thick pulp and keep it in the fridge. When you want to serve, add about ¼ glass pulp into a glass, top with cold water. Stir to mix well. Add ice cubes and serve.

Ingredients:

Potatoes or soya nuggets
(you can also add vegetables of your choice like beans, carrots green peas along with potatoes)
Ginger cut into long strips
Green chillies (Cut into long strips)
Onions (thinly chopped)
Coconut milk (any coconut milk powder)
Kadipatta
One spoon coconut oil (preferable)
Salt and quarter glass milk

Method :

Mash the boiled potatoes.
In a kadai, pour 2 cups of water.
Put the mashed potatoes, ginger, green chillies and onions and let it boil well. Till it condenses.
Take one pack of coconut milk powder add half cup watar to it, dissolve it and pour it in the boiling mixture.
Let it boil for not more than 5 minutes.
Then lower the flame, add the milk.
Leave it for 2 mins or till you get the taste.
Switch off the stove. Take a spoon of oil, put the kadipatta in the spoon and pour it in the stew.
C Lose it with a lid so that the flavor remains in the stew.
Done.. serve it with idlis, rice noodles or dosas.

Ingredients:

* 1 bunch fresh mint

* 1 bunch fresh coriander

* 6-8 cloves garlic

* 1″ piece of ginger

* 2 or 3 green chilli

* 1 table spoon sugar

* 1/2 table spoon salt

* 2 table spoons lime juice

Method:

Wash all the ingredients and grind in food processor. Keep in Freeze for 1 hr and server chill pudina chatni with dosa or Idili.

Ingredients:
1 cup boiled corn
2 cup boiled and mashed potato.
1 cup curd (Dahi).
1 cup chopped onion.
1 cup chopped tomato.
1 cup chopped fresh coriander.
1 cup seve.
2 table spoon Garam Masala.
2 or 3 Green Chili.
1 Table Spoon red Chili Powder.
1 Tea Spoon turmeric.
Salt and Chat Masala to taste

Method:
Mix the mashed potatoes, corn, gram masala, green chili, red chili powder, termric, half cup coriander and salt to test. Make into a smooth paste, from this paste make equal sized patties. Heat oil on Tava and shallow fry these patties till golden and crispy.

How to Serve:
Take two piece of patties in a bowl add curd, chat masala, pinch of salt, chopped onion, chopped tomatto, seve and finally fresh coriander on it. Now it’s ready for serve.

Method:
First grate the coconut and roast it in little ghee until slightly little brown on slow flame.Fry the gum in ghee still, it’s fry very fast and burn too so keep the flame slow when you fry the gum and put minimum because it fluff up very fast so take care at when you cook gum (Gond).then in 2 or 3 spoon ghee cook dried dates powder for 2/3 minute.when you do all this three things mixed with each other properly just make a powder of this ingredients after that great the jaggery and add it in the mixture and roll into the balls (Ladoo).

For Sugar Syrup:
One Cup Sugar.
Two Cup Water.

Method:          

           Boil the washed gooseberries (Avala) in water for 10/15 minutes. After that take out all the Avala (gooseberries) from warm water and leave it for cooling for 10 minutes, they get tender easily.
          At the same time make sugar syrup. For making this syrup just put 2 cup of water and one cup of sugar in a pan and boil it on a slow flame. When water lever soak from two cup into one cup low off the flame and put the Avala pieces in that syrup, keep a side this mixture for 4 hrs. After that filter the Avala from syrup completely, just drain the syrup completely and keep a side for 2 hrs. And your vita Avala is ready to eat.

Ingredients:

• 1 cup Cashew Nuts
• 1/2 cup Sugar
• 1 tbsp Ghee
• 1 cup Boiling Water
• 1 Sheets of Silver Leaf

How to make Kaju Katri:

Ingredients

1. 8 fresh tomatoes .
2. 1 medium onion .
3. 1 tbsp honey .
4. 3 tbsps brown sugar .
5. 3/4 c vinegar.
6. 1 tsp salt .
7. 1 tsp garam masala

Directions

Chop tomatoes & onions.Combine with other ingredients  in a large stockpot.Cook, lower heat then simmer 30 minutes.Mash or Grind. Simmer until thickened.

serve with idli or dosas.

Cooking Time : 10 min.
Preparation Time : 10 min.

Ingredients

Riceflour-1 cup
Rava or sooji- ½ cup
Maida- ¼ cup
Salt to taste

For seasoning

Mustard seeds- ¼ tsp
Cashewnuts 10-12
Green chillie-1 chopped
Pepper- a few
Curry leaves- a few
Ginger- a small piece chopped
Coriander leaves- a few chopped
Onion- ½ chopped
Oil and ghee

Method

Mix the rice flour, maida and rava and add water and salt to it. The batter should be watery and flowing. Heat 1 tsp of oil in a pan and add mustard seeds, when it splutters add onions and other ingredients .Fry for 2 minutes till the onion turns transparent. Add this to the rava batter.Heat the tawa (the tawa should be very hot while u are pouring the batter) andSpread chopped onion mixture and little cashewnuts, on a pre-heated greased dosa tawa.Pour enough thin rava dosa batter over it in a circular manner. Drizzle ½ tsp of oil and ¼ tsp of ghee on the sides. When it becomes golden brown turn it over.

Serve hot with sambar and chatni Yummy !!!

Note:

Make sure the batter is very thin. If the batter becomes thick after making few dosa’s add some water to it.Much faster to make than the ever popular South Indian Dosa.

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