Aval Dosa

Ingredients:

Rice 2 cups
Aval 3/4 cups
Urad dhall 1/2 cup
Salt 1.5 t.spoons
Cooking Oil for making dosas

Method:

Rinse and soak rice, aval and urad dhall in water for 1 hour.
Wet grind the above with salt into a nice batter.
Keep at room temperature for 12 hours.

Method to make Aval Dosa:

Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 t.spoon of oil around it.
Close the dosa with acover and let it cook for a few minutes.
Do not turn the dosa.
Serve it hot with chutney

Atte ka seera

Ingredients:

2 tbsp. wheat flour
2 1/2 tbsp. ghee
3/4 to 1 cup sugar or molasses (jaggery)
elaichi powder
chopped pista and almonds

Method:

Add flour and roast on slow fire, stirring continuously
Side by side add to sugar 2 1/2 cups water and keep to boil
When the atta becomes a golden brown, add the boiling sweet water
Stir gently and continuously till excess water evaporates and the ghee separates.
Decorate with chopped nuts

Aratikaaya Masala Pulusu Spiced Raw Banana

Ingredients:

Oil -- 3 tbsp
Black Mustard Seeds -- 1/4 tsp
Curry Leaves -- 8
Red Chili Powder -- 1/2 tsp
Turmeric -- 1/4 tsp
Salt to Taste
Set 1
Raw Bananas (different than unripe bananas we eat) -- 4
Tamarind Paste -- 1.5 tbsp
Set 2
Cumin Seeds -- 1 tsp
Garlic -- 4 cloves
Ginger -- 1/2 inch piece
Cloves -- 2
Uncooked Rice -- 1 tsp

Method:

Make Set 2 into a paste (adding a few drops of water) and keep aside.

Raw bananas should be cut into four pieces each. Remove the skin and keep aside.

In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves and the
above paste
(of Set 2). Fry on moderate heat for one minute. Add 1.5 cups water, tamarind paste, and the banana
pieces. Also
add red chili powder, tumeric and salt. Let cook on low heat for 15 minutes or until the gravy thickens.

Note: Some tamarind paste can be very sour, so you may need to adjust according to your taste. You can
add a
spoon of sugar just before removing from heat.

Apple Banana Carrot Halwa

Ingredients:

1 cup chopped apple (without skin)
1 cup chopped banana
1 cup grated carrot
1 cup milk or 1/2 cup milk powder
1 cup coconut
3/4 cup ghee
2 cups sugar

Method:

Grind carrot & milk.
Mix all the Ingredients together except ghee.
Keep on stirring till the apple & banana pieces are cooked & the halwa
becomes one mass.
Then add ghee, cardamom powder.
Remove from the stove top & decorate with nuts of your choice.

Aloo Palak

Ingredients

3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

Method:

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.

Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.

Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh