Rava Dosa

Ingredients:

• Local/Bombay Rava - 1 cup (around 100gms)
• Fresh Curd - 2cups
• Water - 2-3 cups
• Salt - 3/4 sp
• Baking soda- 1/4 sp
• Green Chili - 2
• Fresh Coriander leaves/Cilantro - 3-4sp (Finely Chopped)
• Jeera - 1-1and 1/2 sp
• Oil - 1 Bowl

Method:

• In a big mixing bowl add Rava, Curd and mix well without forming any lumps.
• Add Jeera, Salt, Baking Soda, Sliced Green Chili, finely chopped Cilantro and mix well. Add water to make it to very thin in consistency and allow to set for 30 mins
• Now spread a small cup full of dough on pre-heated griddle, spread 2sp of Oil, and cook on Low flame. Compared to regular rice dosa it take time to become brown and crispy.Add Ghee and serve hot along with Potato Sagu. 

Masala Vada

Preparation Time: 30 mins

Ingredients:

• KadaleBele/Channa Dal - 1 cup
• Onion - 2 medium size
• Green Chilies - 5-6
• Ginger Garlic Paste - 1sp
• Cilantro - 1/2 Cup
• Mint Leaves - 1/2 Cup
• Salt - As per taste
• Oil - 2 Cups (For Deep fry)
• Cooking Soda - 2 pinch

Method:

• Soak Channa Dal in water for about 30-40 mins. Drain excess water and grind the dal using mixer to a coarse texture.No need to add water and care should be taken to see that its not grind to a smooth paste. Transfer the mixture to a large mixing bowl.
• Finely chop Onions, Green Chilies, Cilantro and Mint leaves. You can replace Cilantro and Mint combination with a bunch of Dill Leaves/Sabsige Soppu too.
• To a bowl containing Dal, add finely chopped Onions, Green Chilies, Cilantro and Mint leaves or Dill Leaves. roughly crushed Ginger, Garlic, Salt to taste and pinch of Baking Soda. Mix well using Spatula. Roll out ping pong ball size mixture and make them round patties. Deep fry and serve hot along with Green Chutney. Hot Vada is a treat during rainy day. 

Cauliflower and Cabbage Sabzi

Preparation Time: 30 mins

Ingredients:

• Cauliflower - 1 bowl
• Cabbage - 1 bowl
• Jeera/Cumin - 1sp
• Urad Dal - 1sp
• Channa Dal - 1sp
• Green Chilies - 5-6
• Oil - 5sp
• Garam Masala - 1/2-1sp
• Salt - As per requirement
• Turmeric powder - a pinch
• Sugar - 1/2 sp

Method:

• Clean the Cauliflower Florets. Place Cauliflower florets in boiling water with a sp of table salt for 5 mins, remove florets, pat them dry and grate/finely mince, and keep it aside in a bowl.
• Finely chop cabbage and Green Chilies too.
• Heat oil in a pan, add Jeera or Cumin Seeds and allow to splutter.
• Add Green chilies and Turmeric powder and fry for a while.
• Add Urad Dal and Channa Dal and fry till they are light brown in color.
• Add finely chopped Cabbage and Cauliflower, sprinkle 3-4 sp of Water, cover lid and cook on low flame for about 15 mins.Cabbage and Cauliflower will be cooked by this time.
• Add Salt as per taste, 1/2 sp Sugar and 1/2 or 1 sp of Garam Masala (according to your taste) and mix well. Cook for another 2-3 mins on low flame. Goes well with Chapati, Phulka or as a sidedish with rice and Sambar.