Kanchipuram idli

Ingredients:
idli Rice - 200
Urud dal - 50g
Thick curd - 2 tbsp(if u like curd flavor u can add up to 1/2 cup of curd)
Black peppers - 1/2 tbsp
Cashewnuts - 6
Cumin seeds - 1/2 tbsp
Ginger - small piece.
Ghee - 2to4 tsp



Method:
1. Soak the dal and rice separately for 2 hours. Grind them separately to a coarse thick paste.
2. Add 1/2 tsp salt and mix well. Keep it overnight. Next day, when you are about to make idli, add 2tbsp of thick curd.
3. In ghee roast 6 cashew nuts, whole black peppers - 1/2 tsp, cumin seeds - 1/2 tsp, and a small piece of ginger in ghee and add it to the batter.
4. Take a deep plate and pour 4 laddles of batter in it. Steam it in a pressure cooker or idli cooker for about 20-30 min. Remove from the stove.
Serve it with gunpowder or chutney and enjoy break fast in kanchipuram style.

Moog dal dosai(andhra pesarattu)

Ingredients (moong dal dosa) :
Whole Moong dal - 2 cups
Rice -2tbsp
Ginger - small piece
Green chillies - 10
Salt - 2 tbs
Seasoning:
Cumin seeds - 2 tbls
Oil/ghee - 4 tbls
Onions - 2 (finely chopped)optional
black pepper-1tsp


Method:
1. Soak moong dal and rice for 4 to 5 hours and drain the water , add 6 green chillies , ginger piece, salt and grind into smooth paste adding little water.
2. Transfer the batter to the bowl and add seasoning, jeera (cumin seeds) ,black pepper to the batter.
3. Heat an iron pan till hot . Now prepare as dosa and add chopped onions and green chilies (optional)pieces for topping.
4. Add oil/ghee on top and edges of pesarattu.
5. Allow the pesarattu to turn on golden brown colour at the bottom and then turn it back.
6. Allow pesarattu to fry for a minute and then turn it back again. Fold into two halves and serve hot with upma and ginger chutney.

Green cabbage

Ingredients:

• Cabbage-50gm
• Coconut-2tbs
• Cumin seeds-1/4tsp
• Curry leaves-few strands
• Dry chhili - 2
• For seasoning-mustard seeds,urad dal, channa dal.
• oil -2tsp

Method:

•    Grind Coconut,Jeera,Red Chili,Curry leaves and make paste.
•    Chop Cabbage into small pieces and stem it.
•    Know  keep the  kadai on the stove put  oil and seanoning now put the grinded paste and cook 2to 3 min and add the steamed cabbage.Mix well till it becomes dry.
• It goes well with rice and chapati.

Plantain stem poriyal (vaazhaithandu poriyal)

The outer one should be removed completely.It will be brittle in nature and will break if you try to.The inner layer will be firm and solid and this is the edible section of the stem.Cut the stem into discs... a sticky thread like structure will cling on to your knife..basically the fibre part.Remove it and continue cutting.Once done with the stem cutting completely ,assemble the cut discs in groups of 3-4 and cut them into cubes. The cut cubes should be immersed immediately in a bowl of water mixed with a drop of curds or turmeric to prevent the discolouration of the cut pieces.Replace the water with fresh water before cooking then proceed.
Ingredients:
Banana stem diced -1 cup
mustard seeds -1/2 tsp
urad dal -1/2tsp
Channa dal -1/2tsp
Curry leaves -few
red chili -2 or 3
Oil -1tsp
salt to taste,but be care full while adding salt it will consume only very little salt.
Turmeric is optional.
Coconut grated -1/2 cup.
method:

• In a kadai put oil once its hot add all other ingredients one by one.
• Strain diced banana stem and add it to the kadai and mix well and close it with a lid and simmer the stove.(you can also cook vegetable in boiling water for 2to3 min and strain it and add to the seasoning )
• Once vegetable is done go head and add coconut and turn off the fire .
• Onion is optional.If u need u can add before adding vegetable.
• If u need protein to be add to this u can add half cooked dal before adding coconut.
• Enjoy with rice and sambar .

Chocolate cake

Ingredients:

Maida -1 1/2cup

Coco powder-1/3cup

Sugar -1cup

Oil -1/2cup

Cold milk -1/2cup

Cold water -1/2cup

Baking soda -1tsp

Salt -1/2tsp

Vanilla extract-2tsp

Vinegar-2tsp

Method:

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
Grease a 9 inch (23 cm) cake tin.
Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl.
Add milk/water, vegetable oil .
Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. If the batter is too runny you may add slightly more flour.
Add vinegar at the end mix vigorously

Transfer to bake tin and bake immediately at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
If needed add 1/3 cup of unsweetened choco chip to add extra flavour and richness.

zucchni dip(zucchini chutney)

Ingrediants:

Zucchni - 1(remove the skin and dice the vegetable)

Urad dal -1tsp

Red or green chili -2(you can add more if u need more spice)

hing -2pinch

Coconut grated-4tblsp

oil -1tbs

Salt to taste

Method:

In a kadai put oil ,once its hot add chili and hing fry for 1 min .

Add urad dal and fry till it turns light brown .Now add zucchni and cook till vegetable is cooked well.

Now add coconut and mix well .

Once its cooled grind it,with water if needed.Add salt to taste.

Enjoy with chips ,rice and Chapathi.

cauliflower utthapam

Ingredients:
You need regular dosa batter -1cup
Cauliflower-small flower
Ginger,garlic paste-1tsp
Onion diced-1
Chili powder-1tsp
Turmeric-1/4tsp
Salt to taste
Oil-2tbs
Coconut - 3 tbs
Cinnamon-small piece
Clove-2piece
Fennel(snoof)-1/2tsp
poppy seeds-1/2tsp
Now grind ingredients from coconut to poppy seeds with water and make paste.

Method:
Cut cauliflower into small florets and steam it till its half cooked.
In a kadai put some oil add onion,ginger,garlic paste,curry leaves,chili powder,turmeric powder and grinded masala and cook till raw smell is gone.
Now add cauliflower and salt and mix well .
If needed sprinkle very little water and close it with a lid and simmer the stove,cook till the masala becomes semi dry.
Now last part make dosa like uthappam (like pan cake)and spread masala on dosa,turn the side and cook both sides.
Serve with any kind of chutney and enjoy!