Yoghurt Sambar (Majige pulusu)

Ingredients:

Chana dal - 1 tsp
Toor dal -1 tsp
Jeera - 1-2 tsp
1/2 cup of coconut
Green chillies 2-3
Salt according to taste

Yoghurt 2 cups (Use sour curd. Keep it outside overnight)

For seasoning:

Oil
Mustard seeds
Lady's finger 7-8
Curry leaves
Coriander leaves

Procedure:

Soak chana dal, toor dal and jeera for half an hour. Grind chana dal, toor dal and jeera with green chillies and coconut. Mix it with curd. Heat the oil. Add mustard seeds, curry leaves and lady's finger and fry after sprinkling some water. Then add the curd mixture. Add salt. Simmer for 5 minutes till it starts foaming. Do not overcook as it will become watery. Also do not reheat this sambar

Aloo Parantha

Ingredients:

Potatoes (boiled)-2
salt 1/4th tsp
1/4th tsp Cumin seeds
1 tsp chopped green chillies
2 tbsp of dhania leaves
one and a half cup of potato mixture

For the dough:

Wheat flour - 1 cup
Warm water -1/2 water
Salt
Oil

For roasting:
Oil/ Ghee

Procedure:

Prepare potato sabji by mixing all the ingredients. Prepare the dough. Divide the dough into equal parts before rolling.Fill the mixture after rolling. Close it . Let the filling rest for 3-4 minutes. Roll out the paranthas using a dry flour. Heat the griddle and cook the paranthas using oil/ghee

Potato sabji for Masala Dosa

Ingredients:

Boiled potatoes 3
Chopped Onion 1 cup
Green chillies 3
Ginger 1/2 tsp
Salt according to taste

For seasoning
Oil
Udad dal
Mustard seeds
turmeric powder

Procedure

Heat the oil. Add udad dal and mustard seeds. Add ginger and green chillies. Then add onions. Saute for five minutes. Then add turmeric powder, salt and boiled potatoes. Add some water and cook for 2 minutes till the water gets absorbed

Onion tomato raita

Ingredients:

Yoghurt 1 cup (Add little water to thick yoghurt)
Chopped onion 2 tbsp
Chopped tomatoes 3 tbsp
Chopped coriander leaves 1 tsp
Chopped mint leaves 1 tsp
Cumin powder 1/8th tsp
Salt according to taste

Procedure:

Mix all the ingredients and serve

Pav Bhaji

I was not having pav bhaji powder at home. So I prepared pav bhaji using bisi bele bath powder. Here's the recipe.

Ingredients:

Cumin seeds 1 tsp
Capsicum 1/2 (pressure cooked until one whistle)
Onion 1/2
Tomatoes 2
Boiled potatoes (pressure cooked until three whistles)
a handful of boiled peas
ginger 1/2 inch
2 tsp Bisi bele bath powder
one and a half teaspoon salt.
Lemon juice - 2 tablespoons
Coriander leaves

Procedure:

Heat the oil. Add cumin seeds and allow it to splutter. Fry onion and ginger for 2-3 minutes. Add chopped tomatoes and fry till it gets mashed. Then add masala powder and saute for few minutes.Add mashed vegetables and salt and water and simmer for 10 minutes. Garnish with coriander leaves, lemon juice. Also amul butter can be added for a rich taste.

Bisi Bele Bath

Proportion:

Onion 1/2 cup
Boiled potatoes 1/2 cup
Boiled peas 1/2 cup
Tomato 1
Tamarind juice 1 tablespoon(Soak lemon size tamarind in little water and extract the juice)
Bisi Bele Bath powder 2 teaspoon
Salt one and a half teaspoon
Rice 1/2 cup
Toor Dhal 1/2 cup

For seasoning
Oil
Groundnuts
Mustard seeds
a pinch of bisi bele bath powder

For Garnishing:
Coriander leaves

Procedure

Cook diced potatoes. Pressure cool toor dhal with turmeric powder. Cook rice separately. Soak tamarind and extract the thick juice. Heat oil. Add mustard seeds, groundnuts and a pinch of bisi bele bath powder. Then add onions and fry for a while. Add tomatoes and cook for three minutes.Add peas, potatoes and dal . Add bisi bele bath powder, tamarind juice and 1/2 cup of water and bring it to boil. Add salt. When it starts boiling, add cooked rice and simmer for five minutes. Garnish with coriander leaves.

Vermicelli Kheer

Proportion:

1/4th cup of Vermicelli (roasted)
Sugar less than 1/4th cup
2 cups of milk
a pinch of salt
Crushed cardamom -2

Ghee - 1 tbsp
Cashewnuts - 5-6

Procedure

Boil the milk. Cook on low heat for seven minutes with roasted vermicelli. If roasted vermicelli is not available in your area, fry vermicelli in ghee and then use it. Add sugar, crushed cardamom, salt and when it starts boiling, turn off the gas. Also fry cashewnuts in ghee till golden brown and add it to vermicelli kheer.