Sev Plain

Ingredient

1. Besan-1cup
2. Oil-3tb
3. Asafoetida-A pinch
4. Pepper or Chilly -1/2 tsp
5. Baking soda-A pinch
6. Salt-1tsp
7. oil for deep frying

Method

•  Mix everything together with enough water the dough should be soft , Keep aside for 5min(it will be very sticky but after 5 min you will be able to handle it).
• Heat oil  in a pan.
• Fill half of the dough in the sev maker or sev presser ,do it with small holes.
• Press into hot oil ,cook for 1/2 min on one side turn to other side and cook for 1/2 more min ,do not allow it to become golden, remove when it is white ,adjust the flame accordingly
• Drain to a paper towel.
• Store as it is or break them into small pieces.

Rava Ladoo

Ingredients

1. Sooji or Rava -2cups
2. Sugar            -2cups
3. Dry Shredded Coconut -11/2 cups(If using fresh coconut fry lightly before adding )
4. Butter-1/2 cup or 1/2 stick
5. Raisins -1/4 cup
6. Nuts-1/4 cup ( cashew and almonds coarsely chopped and roasted in ghee)
7. Cardamon powder -1/2 tsp
8. Milk -1/2 cup

 Method

• In a heavy bottom pan add ghee and fry raisins and fry till golden brown and raisins have puffed up, remove from ghee and keep aside .
• Add sooji to ghee and fry till nice aroma come (light brown), stir frequently sooji tends to burn fast .
• Add shredded coconut and fry for 3min ,now add sugar and stir for few min.
• Add nuts and raisins and cardamon powder and fry for 1min.
• Add milk and switch of the gas,and  mix well.
• Let it cool down for few min.
• Now start making ladoo ,first by dipping your hand in cold water and take some mixture and make lemon size balls .

Ada Dosa

Ingredients

1. Raw Rice -1/2 cup
2. Whole Moong (cherupayar) -1/2 cup
3. Toovar dal-1/2 cup
4. Channa Dal-1/2 cup
5. Urad dal-1tbs
6. Onions -1/2
7. Coriander leaves-2tbs
8. Ginger-1tbs
9. Green chilies-2num
10. Hing(kayam)-1/2 tbs
11. Turmeric-1tsp
12. salt to taste

 Method

• Wash and soak Rice and dal  for 7hrs or overnight 
• Grind the dal and rice with rest of the ingredients onions ,coriander leaves,ginger.green chillies,hing and turmeric,the batter should not be watery it should be thick and  coarsely ground .
• Heat a griddle on medium to high heat.Once it is hot pour a scoop of batter in the center of the griddle spread the batter evenly in circular motion.
• Drizzle oil on the dosa and cook for 2min.Then flip over to the other side .Cook for couple of minutes, it should be golden color .Serve immediately.
  

Panang Curry

Ingredients

1. Oil – 1 tbsp
2. Red Curry Paste – 2-3 tbsp
3. Coconut Milk – 1 cans or 1 1/2 cups
4.  Chicken (Cut into bite size cubes) or Tofu extra firm(for Vegi version) -1/2 pound
5. Sugar – 2 tbsp
6. Soy Sauce -1tbs
7. Fish Sauce (optional) – 1 tbsp
8. Hot chilly Sauce =1tbs
9. Salt -to taste
10. Red and green Bell Pepper – 1/4, sliced length wise
11. Carrots – 1/2 thin slices
12. Sweet Onion  – 1/4, sliced
13. Thai Basil Leaves – 4-6, torn up(if fresh is not available use dried basil)

Method

• Heat  oil in a pan add curry paste fry for  3min
• Then add the coconut milk ,fish sauce,chilly sauce and soy sauce when it start boiling add chicken when it is half done add the vegetable onions,carrots and bell pepper and cook for 5-7min add basil leaves
• For Vegetarian version add all the vegetables to the coconut milk cook for 5min and then add tofu and cook for another 2-3min ,add basil leaves

Pakkavada

 Ingredients

1.  Rice flour -1cup
2.  Besan       -2cups
3.  Red chili powder-2tsp
4.  Hing(kayam)    -1/2 tsp
5. Salt to taste
6. Oil for deep frying

Method

• Take the rice flour in a bowl. Add boiling water and mix well using a spoon to make a soft dough.
• Let it cools down a little, add the Besan , salt, hing, red chili powder and mix well to form a dough add 1tbs oil to the dough ,add  room temperature water if needed.
• Take a chakli press and use the one with narrow slit which results in a tape shape.
• Heat oil in Deep bottom pan(kadai).
• Add the dough prepared  into the chakli press , close and press directly into the oil in a circular motion .
• Fry until golden brown .Remove onto a kitchen towel.
• Once cooled , break into smaller pieces .

Muli Paratha

Ingredients

1. Raddish (Muli)- 1medium size
2. Green chillies-3 finely chopped
3. Coriander leaves-1/4 cup finely chopped
4. Carom seeds( ajwain ,Imodakam)-1/4 tsp
5. Onions -1/2 finely chopped
6. Salt-to taste
7. Roti Dough

Method

• Grate radish and put some salt and keep aside for 15min
• Squeeze out the water from radish (Don't throw away the water this water can be used to make the dough)
• Heat a non-stick pan and add radish(don't add any oil) and stir for 5min in low flame ,switch off the flame
• After  radish is cooled add the onions,carom seeds ,green chillies and coriander leaves keep aside
• Take the roti dough make a lemon size ball and roll them keep aside, repeat with another lemon size roti dough
• Place  about 2tbs filling evenly on the roti sprinkle salt on top(it's important that you add salt at this point ) place another roll out roti on top and seal the edges
• Sprinkle some flour and roll the roti again on both side 
• Heat a Tawa when it's hot put the Paratha and cook for 1min flip them add ghee or oil and cook for another 1min , Continue to flip and press till it's cooked.
• Serve the paratha with curd