METHI LEAVES PULAV

1 bunch methi leaves[seperate leaves from stem and clean]
1 1/2 cup rice[washed]
1 big tomato [cut to small cubes]
1 big onion[sliced finely]
2-3 tbsp garlic[chopped lengthwise]
1 tsp chilly powder
1/2 tsp haldi
2 tbsp oil
salt

In a pressure cooker, heat oil add onions and saute till transparent.
Add garlic and saute for 2-3 minutes.
Add methi leaves and saute for 4-5 minutes.
Add haldi and chilly powder followed by tomatoes.
sprinkle water if necessary.
saute till it gives out oil.
add rice and saute for some time. add salt and 2 3/4 cup water.
close the pressure cooker lid and cook in a high flame until 1 whistle. then simmer and cook for another 3 minutes. turn off the heat.
serve hot with raitha.

CURRY LEAVES DOSA

[IN THE PICTURE--CURRY LEAVES DOSA DOUGH]

1 cup dosa rice

1 cup curry leaves[use tender leaves]

5 red chillies or green chillies

1/2 tsp jeera seeds

1/4 tsp whole pepper corns

salt

Soak rice for about 2 hours, grind it with rest of the ingredients.prepare dosa immediately after grinding.

Spread like rawa dosa.

ONION RAAGI ROTI

1raagi flour

1 medium onion[chopped]

3 green chillies[chopped]

small piece ginger 

3 curry leaves[hand torn] 

1/4 cup fresh coriander [finely chop][opt]

salt

oil [about 2 tbsp for the dough] 

hot water

Add salt and oil to the raagi flour. Mix onions, ginger, curry leaves,green chillies salt and fresh coriander.

Knead the dough using hot water.

Grease a plantain leaf and spread small portion of  dough over it  to round shape.

Put this over a hot tava and carefully remove the leaf.

Roast roti on both sides applying oil.

Serve hot with onion chutney.

IDLI-CHILLY FRY

[done with leftover idli]

cut each idly to bite size pieces.

either roast on a skillet applying oil..OR deep fry till golden brown. keep aside.

Heat oil in a pan, add chopped onion[1 no.] till transparent.

Add capsicum slices [and carrot slice(opt)] and saute lightly.

Add 1/2 tsp garam masal powder, 1/4tsp pepper powder and about 1 tsp red chillysauce. mix quickly and saute gently.

Finally add in idli pieces and little fresh coriander. mix well and serve hot.

MIXED DAL DOSA

This dosa is usually prepared at the end of month when u have a little of  different kinds of dal.

Soak all kinds of dal u have[measurement actually do not matter] for 3-4 hours.

wash and grind adding 3-4 red dried chillies,  to fine paste .

add salt and spread dosa roasting on both sides, applying oil.

Serve hot with chutney.

NOTE:---for a change, instead of red dry chillies u can also add a small piece of hing and green chillies.

POTATO ROLLS

3 medium potatoes[boiled and cut to small cubes]

1 medium onion[finely chopped]

1tsp curry powder[or sambar powder]

1/4 tsp haldi

1tsp jeera seeds

1/2tsp pepper powder

1/2tsp lemon juice

pinch sugar

salt

1tsp ginger-garlic paste

fresh coriander[chopped]

wonton sheets or samosa sheets.

oil for deep frying

POTATO STUFFING--Heat oil in a pan, add  jeera seeds. when crackles, add onions and saute till transparent.

Add in ginger-garlic paste and saute till brown.

Then add all dry masala powders n saute.

add boiled potatoes, sugar and salt.

mix well add fresh coriander and lemon juice.

Take a wonton sheet and place stuffings and roll. seal both ends and fry till golden brown and crispy. serve with chutney or tomato sauce.

ALU-LAUKI[BOTTLE GOURD] SUBZI

1medium size lauki/bottlegourd[chopped thinly]

2 potatoes[chopped thinly]

1tsp chilly powder

1/4tsp haldi powder

3-4 garlic pods[crished lightly]

1tbsp oil

salt

Mix chilly powder and haldi powder add water  to form a paste. keep aside.

Heat oil in a pan and add crushed garlic. fry on med heat until golden brown.

Add chilly-haldi paste , lower the flame and saute till it gives out oil.

Add chopped lauki ,potatoes and salt.

cover and cook in a low flame.[try not to add water]

once cooked, serve hot.