Methi, Gajar Ka Paratha

Instruction:

Wheat Flour - 100 gm
Methi
Gajar (Carrot)
Green Coriender
Green chillie
Aajvain
Refined Oil
Salt to taste

Instruction:

1. Cut methi and gajar and chopped it thoroughly and mix in to wheat flour.
2. Add chopped green chillie and green coriender in to it.
3. Now add aajvain, salt and oil and make a fine dough.
4. Heat tawa and give the shape of paratha with the help of dough' ball.
5. Repeat the same and serve it hot.

Extra Advice:

You can add water to make dough if required.
Take paratha with Green coriender chatani.

Moong Dal Ka Halva

Ingredients:

Moong Dal (Uncovered) -100 gm.
Illaichi
Ghee
Cashew nut
Milk/Khoya
Sugar

Instruction:

1. Soak moong dal for 1 hour and grind in to mixi.
2. Heat ghee in pan and add illaichi and cashew nuts and moong dal in to it. Saute it till boecome brown.
3. Add Milk or khoya and saute it thoroughly.
4. Now add sugar in to it and mix it nicely.
5. Garnish with cashew and serve hot.

Extra Advice:

Do not put sugar before in halva.

Ghobhi Ka Paratha

Ingredients:

Wheat flour
Ghobhi (Cauliflower )
Cumin seeds
Mangrail
Aajvain
Ginger
Green chillie
Green Coriender
Ghee
Refined oil
Salt to taste

Instruction:

1. Crush the Gobhi in fine way, and add crushed ginger, green chillies, green coriander, cumin seeds, mangrail, aajvain, and salt in wheat flour and mix it thoroughly.
2. Add 1 tbsp ghee for softness and mash it nicely and make a soft dough.
3. Now make small ball out of that dough. And give shape like chapati.
4. Heat Tawa and put refined oil and cook it like paratha. Repeat the same for remaining dough.

Extra Advice:

Add water if required otherwise not.
People like to have Gobhi Paratha with Tomato Chatnee, Pickle or Green Chatani.

Mooli Ka Paratha

Ingredients:

Wheat flour
Mooli (Radish) - 1/2 kg
Cumin seeds
Mangrail
Aajvain
Ginger
Green chillie
Green Coriender
Salt (to taste)

Instructions:

1. Mix crushed radish, Ginger, Green chillie, Green coriander, cumin seeds, mangrail, aajvain and salt in wheat flour. Add 1 tbsp of refined oil (for softness) and make dough out of it.
2. Spread the dough in shape of chapati.
3. Cook it on Tawa with refined oil and repeat the same for rest all dough.

Extra Advice:

People like to have mooli paratha with Curd, Pickle, tea or tomato chatni.

Makuni, Sattu Bharavan

Ingredients:

Sattu (Chane ka aata)
Cumin seeds
Mangrail
Aajvain
Lemon
Onion
Garlic
Ginger
Green chillie
Green Coriender
Pickle Masala
Salt to taste
Refined oil

Instruction:

1. First of all, Add cumin seeds, mangrail, aajvain, lemon juice, baric onion, garlic, ginger, green chillie, green coriender, Pickle masala, salt and a teaspoon oil in sattu and mix it nicely.
2. Now prepare the dough of wheat flour.
3. Add a drop of ghee in wheat flour for moyan so that it become soft.
4. Now fill masala of sattu prepared in Step-1 and stuff into dough and make a round ball.
5. Heat oil in pan and fry it nicely. Repeat the same for remaining dough.

Extra Advice:

You can take it with Potato or Brinjal (Baigan) Bharta .

Kadhai Paneer

Ingredients:

Paneer - 100 gm
Capsicum - 1
Tomato - 2
Butter - 1 tbsp
Cream - 1tbsp
Tomato puree as required
Green Chillie to taste
Onion - 1
Ginger Garlic Paste
Red chillie
Cumin powder - 1 tsp
Termuric powder - 1tsp
sabji powder - 1tsp
Garam Masala - 1/2 tsp
Badi Illaichi - 2 (crushed)
Refined oil
Sugar (1 pinch)
Salt to taste

Instruction:

1. First of all, Heat refined oil in a kadhai and add tomato and onion and stir it for a while.
2. Now grind this fry onion, tomato in mixi.
3. In third step, Heat butter in kadhai and add capsicum and ginger garlic paste and stir till it become cooked.
4. Add tomato onion paste, sabji masala, termuric powder, cumin powder, crushed green chillie and stir it nicely.
5. Now add tomato puree, garam masala, red chillie powder, crushed badi illaichi, little bit suger and salt to taste.
6. Add paneer cubes and warm water if requried and cook it for 10 mins.
7. Finelly add cream and garnish with crushed peneer.

Extra Advice:

1. If Paneer is hard then put it in warm water with salt. And do not put paneer in masala at first, otherwise it can be mashed up in it.
2. You can fry paneer if you want.

Bread Pizza

Ingredients:

Bread - 4 slice
Capsicum
Tomato
Cabbage
Potato(Boiled)
Cheese
Butter
Pepper powder

Instruction:

1. First of all In a bowl cut all vagetable in form of slices and add pepper powder.
2. Secondly prepare your boiled potatoes to fry in pan with butter and mash it nicely.
3. Take a slice of bread and spread butter, a lair of potato masala, a lair of vagetable and crushed cheese on it.
4. Now keep this slice bread in microwave and set time as required.

Extra Advice:

Do not leave bread slices in microwave more than enough.

Uttapam

Ingredients:

Suji - 200 gm
Curd - 1/2 cup
Cumin Seeds - 1tsp
Tomatoes
Onion
Pepper Powder
Chat masala
Red chillie powder
Mustard Oil
Green Coriander
Green Chillies
Salt (to taste)

Instructions:

1. Add Suji in curd and soak it for 30 mins.
2. Add some water and make the mix little diluted.
3. Chop onion and tomato in fine pieces.
4. Add the chopped onion and tomato into mixture and mix it properly after adding salt. Add Red chillie powder, chat masala, Green Chillies, Green Coriander and Pepper powder into it.
5. Put Tawa into flame and drop 1 tbsp mustard oil and spread it. Spread the prepared mixture on Tawa. Let it be there for 2 mins and reverse it.
6. Remove this and make several Uttapum out of the mixture.

Extra Advice:

Server it with Tomato Chatni or Sambar.

Palak Paneer

Ingredients:

Palak - 1 kg.
Paneer - 1oo gm.
Cumin Seeds - 1tsp
Ginger
Garlic
Tomatoes(If like)
Green Chillies
Black Pepper
Garam Masala
Coriander Powder
Cream or Butter
Salt (to taste)


Instructions:

1. Clean palak, cut it properly and boil it.
2. Add green coriander and palak into mixie and grind it.
3. Heat oil in a pan. Add some cumin seeds and ginger garlic paste and saute for sometime.
4. Add chopped tomatoes and cook it properly till tomatoes are well mashed.
5. Add Garam masala, Coriander Powder and fry it nicely.
6. Put grinded Palak (from step-2) and add some water and salt. Let it get cooked properly.
7. In the meantime, cut paneer into pieces and fry it separately. You may skip frying as you wish.
8. Once the palak is well cooked, add paneer and cook for sometime.
9. Once your palak paneer is well cooked, add butter in it.

Garnish it with cream.

Palak Chhola

Ingredients:

Palak
Baking Powder
Kabuli Channa 250 gm
Chilly Powder 1 tsp
Chhole Masala 1 tsp
Coriander for dressing 4 springs
Coriander Powder 1 tbsp
Garlic 6 clove
Ginger-Garlic Paste 1 tsp
Green Chilly fine copped
Jeera Powder 1 tsp
Kasuri Methi 1tsp

Instructions:

1. Soak Channa for 5-6 hrs. After this, boil it in cooker properly. Add some baking powder and salt in cooker along with channa.
2. Heat mustard oil in a pan and fry whole garam masala. Add chopped green chilly and let them fry for 3-4 mins.
3. Now add fine chopped onions and let them fry until they get brown. Add fine chopped tomatoes or tomato purie into it and let it cook till tomatoes get mashed-up.
4. Add Kasuri methi powder to bring nice flavor. Add chopped palak and let it cook until it shrinks. Add some water if needed.
5. While this is getting well cooked, now add half of the boiled channa cooked in step-1 and make a paste out of it.
6. Put mashed channa into pan. Add some water and cook for sometime. Then, add rest of whole channa in pan.
7. Add salt and chilly powder and cook for sometime.

Garnish with green coriander and server it with hot chapatis or plane rice.

Paneer Bhurji

Ingredients:

Paneer 150 gm
Ginger
Garlic
Tomato
Onion
Garam Masala
Turmeric Powder
Coriander Powder
Red chilly powder
Almond
Cashew
Black Pepper Powder
Bada Ilaichi
Saunf
Salt

Instructions:

1. First of all, put Paneer in hot water for some time. Make sure to add salt in water.
2. Heat oil in pan and add onion, tomatoes. Saute it for sometime and add scrubbed ginger garlic. Saute it properly.
3. Add Garam masala, turmeric powder, coriander powder and cook it for sometime.
4. Grind Cashew, Almond, Saunf and Bada Ilaichi. Add them into pan. Add Red chilly powder and Black pepper powder into gravy.
5. Add paneer and mix it properly with mixture so that paneer gets crushed into small pieces.

Server it hot.

Chana ka Nimona

Ingredients:

Channa
Turmeric
Asafoetida
Sabji Masala
Tomato
Mustard Oil
Salt

Instructions:

1. Soak channa into bowl for 2 hrs.
2. After this, grind channa in mixie. Make sure to grind it bit coarse.
3. Take mustard oil in a pan, fry above paste with turmeric powder, asafoetida and sabji masala.
4. Add tomato after a while and fry it properly. Add salt to taste.
5. Add water into it and cook for sometime. Server hot.

Suji Ka Cake

Ingredients: 

Suji 2 cups
Milk 2 cups
Sugar 1 cup
Ghee 1/2 cup
Curd 1/2 cup
Baking Powder 1/2 tsp
Crushed Coconut 1/2 cup

Instructions:

1. Add milk, curd and sugar in Suji. Soak it for 5-6 hrs.
2. After this, add ghee, baking powder and crushed coconut into it. You may add 5-6 drops of green color if you want.
3. Bake it for 180 degree centigrade.

Serve it hot.

Chocolate Cake

Ingredients:

Maida 2/3 cup
Baking Powder 1(1/2) tsp
Coco-Powder 1 tbsp
Chocolate Powder 1 tbsp
Soda 1/2 tsp
Water 100 ml
Vanilla Essence 5-6 Drops
Milkmaid 3/4
Butter 75 gm

Instructions:

1. Mix Coco-powder, chocolate powder, baking powder and Maida together.
2. Mix vanilla essence in water, add milkmaid into it.
3. Add liquid and dry items and mix them together. While mixing, take 1 tbsp Maida and liquid mixture one by one till it finish.
4. Put it into microwave tray and bake it for 150 degree centigrade for 35 min.

Mini Bhakarvadi

Ingredients:

Wheat flour
Refined oil
Besan
Salt(to taste)
Red Chilli
Cumin
Mangrail
Sesame seeds
Dry Mango Powder
Sugar (to taste) 

Instructions:

1. First of all Prepare the masala of Bhakarvadi.
2. Heat refined peanut oil in Kadai and add red chilli, cumin seeds,sesame seeds and dry 
mango powder and saute till it gets brown.
3. Add Grinded sugar and salt in to the above masala.
4. Make dough from besan and wheat flour. Add some ghee and mangrail along with for moyan.
5. First spread the dough in rounded shape and spread masala on it. Roll it properly and 
make sure masala doesn't come out. Use ghee to stick the roll finally. 
6. Cut the roll into small pieces as shown in picture.
7. Fry this in Refined oil.

Extra Advice:

1. Make sure your dough should not get open, otherwise it would break into Kadhai. 
2. People use Peanut oil to fry. 

Imlee ki Chatni (Tamarind Chatni)

Ingridients:

Tamarind - 100 gm
Sugar (to taste) 
Saunf 
Mustard Seeds
Red Chillies (Whole)
Cumin Seeds
Vegetable oil

Instructions:

1. Soak tamarind in water for 1/2 hr.
2. Remove pulp and extra fibres and squeeze it to get juice out of it.
3. Heat oil in a pan and add red chillies, cumin seeds, mustard seeds and saunf and saute for a while.
4. Add tamarind extracts prepared in step-2 and add some extra water into pan.
5. Add sugar finally in pan and cook for a while.

Extra Advice:

You may add cashew nuts for better taste. 

Aam ka Pana

Ingridients:

Mango Carrie
Mango Powder
Jeera Powder
Black Pepper
Kala Namak
Green Pudina
Lemon (juice) 1 tsp

Instructions:

1. Boil mango carries properly and let it get cold. Add some cold water and mess the mango pulp properly. Remove the kernel and fibre and also remove mango cover.
2. Grind green pudina into mixer.
3. Add pudina into mango pulp and add Jeera Powder, Black Pepper, Kala Namak into it.
4. Squeeze lemon into it. 
5. You may add ice cubes into it. 

Extra Advice:

Do not too much water otherwise it will become more diluted.
Use bit bigger mango carries, basically very small carries can not be used to make Pana.

Stuffed Capsicum

Ingredients:

1. Capsicum - 5
2. Potatoes - 2 ( boiled )
3. Green peas ( boiled ) - 2 tbsp
4. Onion (finely chopped) - 1
5. Termuric powder - 1/4
6. Red chillie powder to taste
7. Garam masala - 1/4 tsp
8. Dry mango powder -1/4 tsp
9. Salt to taste
10. Oil/ Ghee for frying

Instruction:

1. Wash the capsicum and boil them whole till they are tender (not too much) , drain water and keep aside to cool.
2. Mash the boiled patotoes.
3. Now in a pan heat 2tbsp oil/ghee and add chopped onion and fry till it turns golden brown.
4. Now add all spices, mashed potatoes and peas and fry for few moments.
5. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it.
6. Now take oil in kadhai and fry the stuffed capsicums on all sides.
7. Garnish the Bharavan Capsicum with grated paneer, chopped coriender leaves and serve hot.

Extra Advice:

Capsicum should not be much boil.

Suji ka Halva

Ingredients:

Suji - 100gm
Ghee - 2tbsp
Sugar - 50gm.
Ilaichi - 2
Milk - 2 cup
Cashew

Instruction:

1. First of all, heat the ghee in Kadhai and roast suji nicely.
2. When ur suji take brown colour then add milk ,casew and ilaichi.
3. Atlast you have to add sugar sothat it could mix it nicely.

Your Suji is ready.

Extra Advice:

Do not put sugar first otherwise it will not mix finely.

Kadhai Bhindi

Ingredients:

Bhindi  - 1/2 kg
Tomatoes - 2-3
Onion - 1
Ginger garlic Paste
Green chillies 
Whole red chillies 
Methi
Badi Ilaichi
Kasoori Methi
Garam Masala
Coriender Powder
Lemon juice 1 tsp
Salt to taste

Instruction:

1. Heat 3 tbsp oil in kadhai ,add methi dana and whole red chillies.Let the methi dana turn golden.
2. Add Onion and Ginger Garlic paste and saute over medium heat for couple of minutes.
3. Add Garam masala , Red chilly powder and coriender powder.
4. Add lemon juice and fine chopped tomatoes and saute for 5-7 minuts.
5. Add Ladyfinger and salt to taste.
6. Add crushed seeds of 1 Badi ilaichi,kasoori methi, green chillie and fresh green coriender.
7. Stir fry for 10 minutes.

Serve hot with Paratha or Roti.

Extra Advice:

1. Do not fry ladyfinger somuch, it may be take form of paste.
2. You may put potatoes to taste.

Matar ka Nimona

Ingridients:

Peas - 250 gm
Green Coriander
Ginger
Garlic
Green Chillies
Asafoetida
Potato - 2 medium
Tomato - 1
Sabji masala
Turmeric
Mustard oil
Salt (to taste)


Instructions:

1. Prepare peas by grinding in mixie with some water. Do not grind too much, let it be bit coarse.
2. Grind green coriander, green chilly, ginger, garlic and tomato seperately.
3. Heat oil in a pan and put asafoetida and put the paste prepared in step-2. Add turmeric and sabji masala and saute for a while. Do it till oil comes out of mix.
4. Add peas paste prepared in step-1. Saute for sometime till oil comes out of mix.
5. Finally, when well cooked, add some warm water.
6. Add some salt (to taste) when it is well cooked.
Serve it with Rice or roti.

Extra Advice:

Do not grind peas too fine. Basically we should use old stone grinder (manual) to grind, but as we are using mixie here, grind it bit less.

Kadhai Matar

Ingridients:

Peas 2 Cups
Oil 3 tblsp
Methi dana 1/4 tblsp
Dry Red Chilly (whole) 1-2
Ginger-Garlic Paste 1 tblsp
Garam Masala 3/4 tsp
Red Chilly Powder 1/2 tsp
Dhania Powder 1 tsp
Lemon Juice 1 tsp
Tomatoes 3
Badi Ilaichi 1
Kasoori Methi 1 tbsp
Green Chilly
Fresh Coriander (Chopped) 2 tbsp
Salt 3/4 tsp or to taste

Instructions:

1. Heat 3 tbsp oil in a Kadhai, add methi dana and whole red chillies. Let the methi dana turn golden.
2. Add Ginger-Garlic paste and saute over medium heat for couple of minutes.
3. Add Garam masala, Red chilly powder and Dhania powder.
4. Add lemon juice and fine chopped tomatoes and saute for 5-7 mins until tomatoes get well blended.
5. Add peas and salt to salte.
6. Add crushed seeds of 1 badi ilaichi, kasori methi, green chillies and fresh green coriander.
7. Stir fry for one minutes.

Serve hot with paratha or roti.

Extra Advice:

1. Do not put peas before cooking masala and tomatoes as peas get cooked before them.
2. You may put some potatoes to taste better.

Saloni

Ingredients:

Potatoes
Peas
Pepper Powder
Cumin Powder
Salt to taste
Green Coriander
Mustard oil

Instruction:

1. Cut the potatoes in small pieces.
2. Heat the oil in pan and put potatoes and peas into it.
3. When potatoes are well cooked, then add Salt, Pepper powder and Cumin powder.
4. Serve it with green coriander.

Extra Advice:

You should cook saloni bit dry - do not add water. If some moisture is required to cook potato, add a little water only.

Aloo Paratha

Ingredients:

Wheat flour -300 gm.
Patotoes - 500 gm.
Coriender Powder -1 tsp
Red chillie - 1-2
Cumin seeds
Termuric
Sabji Masala
Green Coriender
Ginger And Garlic Paste
Mustard oil
Refined oil
Salt to taste
Instruction:
1. First of all ,boil all patotoes in a cooker.And remove cover of patotoes.
2. Afterthat,heat oil in pan and give tadka of cumin seeds,red chillie and ginger garlic paste.
3. Put Ginger, garlic, salt, coriender powder and all Masala in this paste and fry.
4. When ur masala became fry,put all patotoes in this masala and cooked it nicely.
5. Put Green coriender in this aloo masala, now Filling is ready.
6. Take the doe of ata and fill masala in this doe and cooked on tava with oil.

Tahari

Ingredients:

1. Rice - 2 cup
2. Matar - 100 grm.
3. cauliflower -50 grm.
4. carrot
5. Garlic
6. Ginger
7. Green chillies
8. Onion
9. Cumin seeds
10.Badi Ilaichi
11. laung (clove)
12. Mustard Oil
13. Salt to taste

Instruction:
1. Heat oil in cooker and put tadka with cumin seeds, badi ilaichi and laung.
2. Now put onion, ginger and garlic paste and fry it. After that put all vagetable in cooker and cook it nicely.
3. When all Vegetable cooked nicely, put rice and salt for cooking. Add sufficient water (required to cook rice).
4. Wait for 2 Cooker-whisles and garnish with green coriander.

Extra Advice:
1. Do not put extra water in step-3, rice will get more wet like dalia.
2. Vegetable should be bit less cooked before adding rice and water.

Bread Roll

Ingredients:

1 . Bread loaf
2. Potato (medium size)
3. Cumin seeds
4. Green or Red chiilie
5. Mustard seeds
6. Tomatoes
7. Green Coriender
8. Sabji masala
9. Termuric powder

Instructions:

1. First off all cut the sides of bread and keep it aside.
2. Now heat oil in a pan and put few mustard seeds,cumin seeds,red chillie for tadka.
3. Add termuric, sabji masala, tomatoes and green coriender in hot tadka.
4. Now put potatoes in this masala and fry till it become cooked.
5. Now your filling is ready to stuff in Bread.
6. Make the roll of bread with filling and deep fry in to Oil.

Extra advice:

Bread roll can be served with sauce and green chillies. This is a breakfast item.

Mini Samosa

Ingredients:

1. Maida - 1/2 kg.
2. Urad dal
3. Mango powder
4. Roasted coriender powder
5. Roasted cumin powder
6. Saunf
7. Red chillie powder
8. Cashew
9. Kismish
10. Grind Sugar to tast
11. Salt to taste
12. 1 Tbsp. Mango pickle masala
13. Oil for fry
14. Ghee
15. Baking Powder

Instruction:

1. First of all soak urad dal in water for 3hours and drain.
2. Take a pan and put some oil and fry Urad dal for a while. Add roasted coriander powder, Cashew nuts, Kismis, roasted cumin powder, Saunf, mango powder, red chilly powder, a pinch of salt and one tablespoon mango pickle masala. Fry it till it gets brown.
3. At last, add some grinded sugar when the above mix is well cooked. Please avoid adding sugar when above mix is not completely well fried. Your filling is ready to stuff in samosa.
4. Take maida and add a pinch of salt, a pinch of baking powder and little ghee for moyn. Make dow out of it.
5. Now, stuff the filling into maida and make it as shape of samosa. Deep fry into oil. Your samosa is ready now.

Extra Advice:
You can server samosa with Tomato chatni or Tamarind chatni.

Jalebi

Ingredients:
1. Maida -1 cup
2.Besan -1 small spoon
3.Fresh yeast- 1/2 tsp
4.Melt Ghee - 1 tbs
5.Sugar - 1ts
6. Jalebi colour - 3 drop
7. 1/2 cup sugar -for chasani
8.Little bit kesar
9. 1/4 tsp - lemon juice

Instruction:
1.first of all mixed Besan and Maida nicely.
2.now mix 1tbsp yeast in water.
3. Take ur Maida and add yeast water, Ghee, Sugar and jalebi colour with 2/3 water.
4. Mix all ingredients nicely, sothat equaly diluted ur mixture.
5.Leave it for 10 minutes.
6. Make ur jalebi and put it in hot chasani.

Microwave Bhindi Recipe

Ingredients:

300 gram bhindi finely sliced
1 Tbsp oil
1/2 Tsp Coriender powder
1/2 tsp Garam Masala
1/2 tsp Dried mango powder
1/2 tsp Red chillies
2 to 3 fresh Green chillies
Salt to taste

Instruction:

1. In A Non stick frying pan heat the oil and put all masalas (except the salt and mango powder).
2. Stir fry for one minute and then add bhindi.
3. Mix well and microwave for five minutes uncovered.
4. Let it stand for 2-3 mins and then serve.

Mixed Paneer Vagetable Curry

Category: Paneer Tamilnadu, South Indian lunches.

Serving : 4 People.

Time: 15 -30

Ingredients:

Paneer Cubes - 1 cup
Finely Chopped Onians - 1/2 cup
Finely Chopped tomato - 1/2 cup
Finely chopped Capsicum - 1/2 cup
1/2 cup - boiled peas
American Sweetcorn -tbsp
Ginger garlic paste - 2 tsp
Chille powder -2tsp
Chopped coriander leaves -1 tsp
Oil -1 tsp
Salt to taste

Instruction:

1. Heat the oil in a kadai and saute the onions.
2. Add the other ingredients except paneer.
3. Add a little Water cook for 3-4 minutes.
4.Now add the paneer cubes and cook for another 2 minutes.
5. Serve hot with Rice or Roties.

Onion Masala Vada

Ingredients:

Chana dal - 1 cup
Chopped onions - cup
Green chillies to your Taste
A Handful of chopped coriender leaves
Salt
Hing - 1/2 tsp
Ginger and Garlic finely minced -1 tbsp

Instruction:

1. Soak chana dal exactly for 1 hour and drain it.
2. Grind it without adding Water, the mixture should be course.
3. Add rest of the ingredients and mix well.
4. Make small balls and flatten them.
5. Heat oil and deep fry the balls.

Extra Advice:

Onion Masala Vada can take with tea.

Tomato Dosa

Ingredients:
Tomato - 3 -4
1/2 cup - raw rice
1/2 cup - boiled rice
4 tsp - Urad dal
3 - medium sized tomatoes
3 -red chillies
1/2 tsp - asafoetida
Salt to taste

Instructions:

1. Soak rice and dal for 2-3 hours and drain.
2. Add chopped tomatoes, red chillies and grind to a smooth paste without adding water.
3. Add salt and asafoetida.
4. Rest for 4-5 hours and make dosa with usual method.

Extra Advice:

People take sambhar and coconut-chatni.

Tomato Chatnee

Ingridients:

Tomato 1/2 Kg
Sugar (to taste)
Salt (a pinch)
Ginger and Garlic paste
Mustard Seeds
Cumin Seeds

Instructions:

First of all, cut all tomato in little pieces after that put pan on stove. Put a tablespoon mustard oil in pan and put all ingredients such as Mustard seeds, cumin seeds, Ginger-Garlic paste and fry it for a while till get brown. Put all tomatoes in pan.

When tomato is well cooked, put some amount of sugar with taste and pinch of salt as you like. Cook it for some time till it is properly cooked and serve it.

Extra Advice:

People basically like tomato chatnee with Aloo-Paratha or you can have it Samosa also.