:: Ingredients
Rice soaked for 3 hrs- 250gms
Grated cabbage – 150gms
Chilli powder- 3 tsp
Turmeric powder- 1/4tsp
Hing- 2tsp
Salt- 2tsp

:: Method
Coarsly grind all the ingredients except cabbage adding 1 cup water. The batter
must be thicker than that of idli batter. Add the grated cabbage into the batter
and mix well. Make idlis of this batter and cook for 15mns on simmer in an idli
cooker.
Pour a spoon of coconut oil over the idlis and serve hot with pickle or chutney.

:: Ingredients
Bread slices-8 cut to small peices
Onion- 1chopped
2 or 3 red chillies
1 tsp chilli powder
1 tsp garam masala powder
1 tsp mustard seeds
1 tsp urad dhal
1 tsp bengal gram dhal
Salt to taste
Oil

:: Method
Take oil in kadai, put mustard, add bengal gram dhal, urad dhal, red chillies and
fry. Then add onion pieces and fry till light brown. Add bread pieces, salt, chilli
powder,turmeric powder, garam masala powder, mix well. Sprinkle little water
and cook for few minutes. Serve Hot.

:: Ingredients
Aval 2 cups
Red chillies 4
Mustard 1/4 t.spoon
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Asefoetida – 1/4 tsp
Curry leaves a few
Salt – to taste
Oil

:: Method
Soak aval and salt in little water.
Fry mustard, hing, red chillies, channa dhall, urad dhall, and
curry leaves in oil. Add 1 cup of water, little salt,
to the above and let it boil for a few minutes.
Now add the soaked aval to this and simmer the stove, and mix well.

:: Ingredients
Rice 2 cups
Aval 3/4 cups
Urad dhall 1 tspoon
Salt to taste
Oil

:: Method
Soak rice, aval and urad dhall in water for 1 hour.
Grind the above well. Add salt into it..Cover and keep for 10-12 hrs.Make like
normal dosa. Close the dosa with a
cover and let it cook for a few minutes. Do not turn the dosa.
Serve it hot with chutney.

:: Ingredients
Rice flour – 1 cup
Grated coconut – 1/2 cup
Sugar – 50g
Salt – 1 pinch
cardomom – 3
Oil for frying

:: Method
Grind coconut and take the milk. Heat 1 cup of water and when it comes to boil,
add the rice flour to make a paste. To this, add the coconut milk, sugar, salt and
cardomom and mix to the consistency of Dosai batter. With a spoon, pour one by
one in oil and fry. Turn it over in oil until it is fully cooked.

:: Ingredients
Coconut milk – 1 cup
Baking soda – 1/4 tsp
Urud dal – 2tsp
Par boiled rice – 200g
Fenugreek seeds – 1/4 tsp
Salt – 1/4 tsp

:: Method
Soak par boiled rice, urud dal and fenugreek seeds for about 5
hours and grind nicely.
Leave this flour overnight.
Add coconut milk, salt and baking soda to the flour.
Heat a thick pan add a laddle of flour inside the pan.Turn the pan in a circular
motion so that the flour spreads and expands along the edges.Cover and cook for
a few minutes until the aappam becoms soft.

Method
1. Heat pan on gas. Add a tspful of oil.
2. Add sweet corn kernels and saute well for 5 minutes stirring continuously. Keep aside once done.
3. Chop onion and tomatoes.
4. Dice boiled potato in cubes.
5. In a bowl mix together corn kernels, chopped onion, tomato and potato.
6. Add red chilli powder, chaat masala and salt to taste.
7. Add lemon juice in this mixture and mix all the ingredients well.
8. Serve in bowls and garnish with chopped coriander and sev.

Method for making katori / Basket
1. Heat 4 tbsp. of oil well.
2. Sieve maida and salt together.
3. Add hot oil to maida and make a stiff dough using water in required quantity.
4. Divide this dough into 15 equal portions.
5. Roll into thin rotis and prick with a fork all over.
6. Heat oil in a kadhai.
7. Grease the outside of a medium size steel bowl.
8. Take one roti, stick on the outer side of the bowl so that it takes the shape of the bowl. Press well.
9. Put in the hot oil along with the steel bowl. Remove the steel bowl as soon as it separates. Fry the bowl-shaped roti to a light brown color. Prepare all the katoris similarly and keep aside.

Ingredients for Filling
Masala Chhole – 1 & 1/2 cup
Sweet Curd (beaten) – 500 gms
Chopped Onions – 2
Urad Dal ke small vade (bhalle) – 15
Tamarind Chutney – 1 & 1/2 cup(Tamarind + Jaggery + Dates)
Green Chutney – 1/2 cup (Corainder leaves + Mint leaves + Green chillies + Ginger + Salt to taste + Few drops of lemon juice)
Sev – 100 gms
Boiled and cubed Potatoes – 4
Roasted Coriander Powder – 2 tsp
Roasted Cumin Powder – 2 tsp
Chat Masala – 2 tsp
Plain Salt and Rock Salt – 1 tsp each
Red chilly powder – 1 tsp
Chopped coriander leaves – 1 cup
Pomegranate seeds – 1/2 cup

Serving Method
1. Apply Tamarind & Green Chutney inside of katori.
2. Now put katori in a serving plate.
3. Place urad daal ka vada (bhalla), one tbsp of masala chhole, some potatoes and onions.
4. Pour three tbsp of curd, one tbsp of tamarind chutney and one tsp of green chutney.
5. Sprinkle dhaniya powder, jeera poder and chaat masala on it.
6. Spread sev over the chat and garnish with coriander leaves and pomegranate seeds.

Cabbage – One medium (green)
Salt to taste (about 11/2 tablespoon)
Red Chilli Powder – 8-10 tablespoons
Roasted methi powder 1 teaspoon
Tamarind paste 1 tablespoon
Garlic – one whole
Oil 8 tbsp
Cumin seeds 1½ tsp
Urad dal 2½ tsp
Asafoetida 2 pinches

Method

Chop the cabbage, add salt and set aside for an hour.
Grind garlic (grate/chop into small pieces) and add it to the cabbage.
Add tamarind paste, chilli powder, methi powder and mix well.
Heat oil in a pan and add red chillies, urad daal, cumin seeds, and asafetida (and curry leaves if available). Mix this seasoning to the cabbage. Can be served right away or you can keep in the refrigerator up to 1-2 weeks.

*submitted by Jyothi! Thanks for this recipe!*

Method
Mix refined flour, carom seeds, salt and pure ghee in a bowl. Add cold water as required to knead a stiff dough.Heat oil in a pan. Add asafoetida and cumin seeds. When the cumin seeds begin to change colour, add ginger, green chillies, green peas and salt. Mix and cook. Take off the heat and add garam masala powder. Mix and set aside to cool.Divide the dough into equal portions. Roll each portion and press to make round puris.Add scraped coconut and crushed peanuts to the green pea mixture and mix.Stuff each puri with the stuffing and further shape into a kachori.Heat sufficient oil in a kadai and deep fry the kachoris in medium hot oil till crisp and golden.Drain and place them on absorbent paper.Serve hot with a chutney of your choice.

*submitted by Sunita! Thank you Sunita!*