Hot Pongal

Ingredients

1. Rice -  1cup
2. Moong daal  - 3/4cup
3. Salt - as per the taste

Ingredients for Seasoning/Tadaka/Talimpu

1. Mustard seeds - 1/2tsp
2. Jeera         - 1/2tsp
3. Channa daal   - 1/2tsp
4. Green chillies - 4no
5. Red chilles    -  3no
6. Peppercorns  -  1/2tsp
7. Curry leaves   - 6 no
8. Oil            - 2 or 3tsp
9. Ghee           - 2 tsp 
10. Coriander leaves  - few
11. Cashew-nuts     - few
12. Salt            -  as per the taste

Procedure

1. Mix rice and moong daal, add some around 2 or 3cups of water, salt and put it pressure cooker for 2-3 whistles(make sure the rice should cook very softly).
2. For preparing tadaka/seasoning/thalimpu, take a kadai and put 2 or 3 tsp of oil into it and add ghee, mustard seeds, jeera, peppercorns, greenchilles, redchilles, cashew-nuts and suate them well.
3. Now add the above tadaka to the rice mixture and add some coriander leaves while removing from stone.
4. Pongal is ready!! You can add more ghee for better taste.
5. Serve the hot pongal with peanut chutney.

Dosa

Ingredients

1. Urad daal - 1cup,
2. Rice - 1 and 1/2 cup,
3. Channa daal -1/4 cup or (handfull),
4. Toor dal -1/4 cup (handfull),
5. Fenugreek seeds 1/2 tsp,
6. Salt (as per the taste),
7. Oil or ghee (as per ur taste 1 or 2 tsp),
8. Cooked rice - half cup

Procedure

• Soak the urad daal,rice, channa daal, toor daal, fenu-greek seeds in a bowl containing water for 5 to 6 hours
•  Use grinder or mixie to grind the above mentioned ingredients to make firm dosa batter.Add some water and cooked rice (as shown in the below figure) while grinding.

•   After making smooth dosa batter.Pour the whole batter into a bowl, as shown below.

• Now add salt (as per ur taste) and baking soda (pinch) into the batter.
• Now keep the bowl inthe warm place overnight.
• Next day, mix the batter well. Place tawa/non stick pan on the stone, brush with little oil.
• Now put some around one cup of dosa batter on to the pan and spread around into a thin layer.(if required put some oil or ghee around the dosa)
• Let it cook for 3-4 min util you see the bottom of the dosa color changes to burnish color.
• Now turn the dosa and cook for another 3 min.
• Now fold the dosa and serve hot with peanut or coconut chutney.

Aloo Paratha

Ingredients for Dough

1. Wheat flour -100gms,
2. Salt - as per the taste,
3. Oil -1 tsp,
4. Water - 55 ml

Ingredients for potato stuffing

1. Grated boiled potates - 3 or 4 no
2. Cumin powder - 1 tsp
3. Coriander powder -1 tsp
4. Chat masala - 1/2 tsp
5. Chilli powder -1 tsp
6. Green chilli -finely chopped
7. Corinander -finely chopped
8. Lime juice - 1 tsp
9. Salt - based on ur taste

Procedure to prepare stuffing

1. Put a bowl on medium flame and add 1 tsp oil,ginger-garlic paste,cumin powder,coriander powder,chopped coriander,chilli powder,chooped green chilli's, chat masala,salt.
2. Saute them well and finally add grated boiled potates and mix them well.
3. Before removing it from stove add few drops of lime juice.

Procedure to make paratha

1. Mix the wheat flour,salt,oil (1tsp) by pouring water little at a time to make firm dough and knead well to make a smooth dough and add some oil on the top the dough.Cover it with a lid keep it aside for 15 min.
2. Take the dough and cut into small pieces (equal size)
3. Spread the dough initially by using fingers make thinner at the edges, thicker in the center after that use chapathi roller to spread the dough gently up to puri size.
4. Now put small quantity of potato stuffing in the center of the puri sized dough and pull the edges over it, and seal the edges by gathering it together at the center and twisting them leaving layer evenly all around.
5. Now take chapathi roller and spread the dough equally.(put some wheat flour over the paratha while rolling to avoid sticking)
6. Then tap the paratha with the help of hand so that the excess of wheat flour with drop down.
7. Now heat the tawa and place the paratha over the tawa and turn it over when it changes the color slightly.
8. Cook the other side in the same way and brush oil on both sides gently.
9. Remove the paratha from tawa and server hot with raitha and pickle.

Idly

Ingredients

1. 1 cup Urad daal
2. 1 ½ cup of Idly Rava (ground rice)
3. 1 1/2 tsp Salt
4. A pinch of baking soda
5. Oil for greasing.
   
   
   
    Procedure
   1.  Soak the urad daal overnight or for 10 hours.
   2.  Grind the daal into a smooth and forthy paste.
   3.  Wash the rava with water and add the rava  (make sure rava is separated from water) to the urad daal paste along with pinch of baking soda and salt.
   4. Keep the batter in a warm place overnight.
   5. Grease the idly stand with oil or gee, Steam them for around 10mins.
   6.  Leave it for around 5-10mins before opening the Idly cooker.
   7. Remove the idly from the stand with spoon.
   8. Serve then hot with chutney.