Mysore Bonda

Ingredients:

1. 1 cup Maida,
2. 1/4 cup Rice Flour,
3. 1/2 cup Curd,
4. 1 pinch of Cooking soda,
5. 2 Green chillies,
6. Few Curry leaves,
7. 1 tbsp Cumin seeds,
8. 1/2 onion,
9. Ginger,
10. Oil to fry,
11. Salt.

Preparation: Mix maida, rice flour, curd, cooking soda, and salt to form a batter.The batter should not be too thin or too thick. Leave it to for about 4 to 6 hrs. Now, add finely chopped green chillies, cumin seeds, ginger, curry leaves, onions in batter prepared earlier and mix well. Accordingly add little water but not too much to form a thick batter without lumps and mix whole mixture well. Heat oil in a pan. drop spoonful or with hands. Fry on medium heat and keep rotating till it is golden brown . Enjoy your bonda with chutney and sambar.

Sambar

Ingredients:

1. 1 cup toor dal,
2. 4-5 strips tamarind soaked for 5 minutes
3. 1 tbsp. sugar,
4. 2 tbsp. sambar masala,
5. 1/4 tsp. turmeric powder,
6. 1 tsp. dhania powder,
7. 1 tsp. red chilli powder,
8. 1/2 tsp. each cumin and mustard seeds, ,
9. 3 whole red chillies,
10. 1 stalk curry leaves,
11. 4 onions,
12. 1/2 cup pumpkin or bottle gourd boiled and cubed,
13. 1 large tomato,
14. 1 tbsp. chopped coriander leaves,
15. 2-3 flakes garlic,
16. salt to taste,
17. 2 tbsp. oil.

Preparation:  Add tamarind, 1/2 tomato & 1 onion chopped, to the dal. Pressure cook till dal is done very soft. (Approx. 4 whistles). Remove dal and beat with a whisk or churner till smooth. Grind to a paste, 1 onion, 1/4 tomato, jaggery, garlic, all dry masalas. Chop the remaining onion and tomato to medium or fine pieces. Heat oil, add seeds , curry leaves and allow to splutter. Add onion, pumpkin, tomato and stir fry for 2 minutes. Add paste, and cook for further 2 minutes. Add dal and bring to a boil on high. Add enough water to get sambar consistency. Check and adjust masalas as required. Simmer for 12-15 minutes on low, till the aroma exudes. Add chopped coriander before serving. Serve steaming hot with hot idlis, coconut chutney and ghee.

Idli

Ingredients:

1. 3 cups parboiled rice (washed and soaked overnight),
2. 1 cup urad dal (washed and soaked overnight),
3. 1/2 tsp. soda bicarb,
4. salt to taste

Preparation:   Having soaked both rice and dal separately, wash well with plenty of water. Grind dal to a very fine paste. Grind rice till fine grains are left (like very fine semolina). Mix both rice and dal together after grinding. Add soda bicarb and salt and beat well. Add a little water if necessary. The batter should be fairly thick. Cover and keep aside for 7-8 hours, undisturbed. To make idlies, do not eat the batter again. Spoon batter onto an idli stand. Heat water in idli cooker, and place stand in. Steam for 5-7 minutes. Insert a clean matchstick (back end) or a skewer. The skewer should come out clean if the idlis are done.

Masala Dosa

Ingredients:

1. Rice 2 cups,
2. White Urad Dal 1/4 cup,  
3. Methy Seeds 2 t/s,  
4. Chana Dal 2 t/s,
5. Onion chopped 2,
6. Potato pieces 2,
7. Turmeric Powder 1 t/s,
8. Ghee half cup,
9. Urad dal 1 t/s,
10. Chana dal 1 t/s,
11. Muster seeds 1 t/s,
12. Red chilies 4,
13. Salt to taste.

Preparation:  Rinse Rice, Urad dal, Methy seeds, Chana dal up to 6-8 hours, Then Grind these materials to form a batter. Keep this batter overnight. Heat ghee put muster seeds in it, When it splits add urad dal, chana dal, red Chilies and turmeric, Add chopped onions.and fry it. Boil Potatoes l in cooker, remove skin. make paste of it. When onions becomes brown in color, Add potatoes inside the seasoning. and keep aside. Heat pan, put one cup of batter on the pan, make it round shape, sprinkle ghee over the surfaces, After some time put Masalas over that. fold and remove it. Remove the dosa when the outside surface becomes Golden yellow in color. Enjoy your masala dosa with Chutney .