Potato Dosai

Potato (Medium size) - 2

Maida - 2 tablespoons

Green Chillies - 2 small size

Coriander leaves - few

Oil - 2 to 3 teaspoons

Salt - 1/2 teaspoon or as per taste

Method:

Wash, peel and grate the potatoes finely. Put it in a bowl. Add maida and salt. Mix it well. Add little water and make a thick batter like idli batter. Chop green chillies and coriander leaves and add it to the batter.
Heat a tawa and grease it with little oil. Pour a laddle of the batter and spread it like dosa. Pour little oil around the dosa and cook it on medium flame. When one side is cooked to light brown, flip it over and cook another side also.

Murukku

Raw Rice - 2 cups

Green Gram Dhal (Moong dhal) - 1/2 cup

White til seeds - 1 tablespoon

Asafoetida Powder - 1/2 teaspoon

Salt - 1 teaspoon or as per taste

Oil for deep frying

Method:

Soak rice for one to two hours. Wash well and drain the water. Allow to dry in a shade for half-an-hour. Put it in a mixie and grind it to a fine powder and sieve it. OR you can use store bought rice flour too.
Put green gram dhal (Moong dhal) in a vessel and add two to three cups of water. Cook till it is very soft. Allow to cool.
Add rice flour to the cooked dhal along with til seeds, asafoetida powder and salt. Knead it well. If necessary sprinkle little water and make a soft dough.
Heat oil in a Kadai. Take small quantity of dough and put it in the Murukku Press with “single star” plate and squeeze it in circular motion directly to the hot oil. Fry till it becomes crispy and nice golden yellow.

Apple Halwa

 Red apple (big size) - 3 Nos
Sugar - One and half cups
Ghee - 3 to 4 tablespoons
Cardamom Powder - 1/2 teaspoon
Cashewnuts - few
Kesar Powder OR Orange red colour - little

Method:
Wash the apples and wipe it. Peel the skin and remove the seeds. Cut it into medium size pieces. Put it in a mixie and grind it to a fine pulp.
In a thick bottomed kadai (preferably non-stick kadai) put one teaspoon ghee and fry the cashew nuts. Remove and keep it aside. Same kadai put the remaining ghee and add the apple pulp. Fry it on medium flame till the water content in the pulp is evaporated and it becomes slightly thick. (It will take 10 to 15 minutes). Add sugar and mix well. Add food colour and stir it continuously till it leaves the sides of the kadai. Add cardamom powder and fried cashew nuts. Mix everything well and transfer it to a greased bowl.

Gooseberry Pickle

Gooseberry - 10 Nos
Turmeric Powder - 1/4 teaspoon
Chilli Powder - 2 to 3 teaspoons
Asafotida Powder - 1/4 teaspoon
To fry and grind:
Fenugreek seeds - 1 teaspoon
Mustard - 1 teaspoon
For seasoning:
Gingelly Oil - 4 to 5 tablespoons
Mustard - 1 teaspoon
Salt - 1 teaspoon or as per taste
Lemon juice - 1 tablespoon

Method:
Pour 3 to 4 cups of water in a vessel and bring to boil. Add the whole gooseberries along with little salt and turmeric powder. Allow to cook for five minutes. Then switch off the stove and close the vessel with lid. Let it stand for few more minutes.
Then remove the gooseberries from the water. Take the gooseberry and gently press it on the top. The seed will come out and pods get separated. This is an easy method. If you cannot do this, then just remove the seed using knife and separate the gooseberry pods. Put it in a mixie and grind it to a paste.
In a dry kadai put fenugreek seeds and fry till it become light brown. Remove. Sale kadai put mustard separately and fry till pops up. Remove. Put both the fried fenugreek and mustard in a mixie and grind it to a powder. Or using a morter and pestle pound it.
In a kadai put the oil and when it is hot add mustard. When it pops up add asafoetida powder and then gooseberry paste and fry for few seconds. Then add red chilli powder, turmeric powder and salt. Stir continuously till it blends well and become thick. Add fenugreek and mustard powder and stir well. Finally add the lemon juice and switch off the stove. Mix it well and store it in a clean jar.

Masala Dosa

Ingredients
For the dosa
Dosa batter - as needed
Oil - as needed

For the masala
Potatoes - 3
Onion - 1
Green chilies - 3 or 4
Curry Leaves - 1 strand
cilantro - handful
Mustard seeds - 1/4 tsp
Chana dal - 1/2 tsp
Turmeric powder - 1/4 spoon
Green Peas - 1/4 cup (optional)
Close the other side

Method
Making the potato masala
1. Boil the potatoes and mash them coarsly.
2. In a kadai heat little oil, temper the mustard seeds and chana Dal.
3. Add curry leaves, slitted green chillies and sliced onion. Saute it until the onion is transparent.Add turmeric to it.Add 1/2 a cup of water and salt to taste,let it boil.
4.Add the mashed potatoes and green peas to the mixture. Let it cook together for 2 mintutes, Spinkle soome chopped cilatro on top.

Making the masala dosa
1. Pour a spoonful of batter on a hot dosa griddle. Immediately spread it using the back of the spoon using concentric circular motion.
2. Add few drops of oil/ghee/butter on top.
3. Once the first side is cooked, you can flip the dosa or let it cook as it is.
4. Once the dosa is completely cooked add the masala in the center as shown.
5. Cover the masala with the dosa as shown in the picture.
6. Serve with hot sambhar and chutney varieties.

Make a dosa

Put some masala in the center

Fold one side of the dosa to cover the masala

Fold over the other side

Banana Dosai

Ingredients Ripe bananas - 2
Rice flour - 1/4 cup
All purpose flour (Maida) - 2 tblsp
Cardoman powder - 1 pinch
Sugar - to taste
Raisins - 2 tblsp (chopped)
Cashews - 2 tblsp (chopped)
Ghee - to fry

Method
1. Mash the bananas nicely with a masher or with hands.
2. Add rice flour, maida, sugar and cardomon powder.
3. Mix everything together to get a thick batter. You can mix with your hands or use a blender.
4. Mix the raisins  and cashews with the batter.
5. Heat a griddle and pour a spoonful of batter and spread gently. It will be thicker than normal dosa.
6. Pour few drops of ghee on top. Fry on medium flame till the dosa is completely cooked and golden brown on both sides.

Serving Suggestions
      - This dosa can be served as a dessert or snack with some maple syrup or honey.
      - Top the dosa with whipped cream or ice cream and berries. This brings out a whole new flavour.
      - It can also be served as a tiffen with some chutney.

Microwave Recipe*******Rava Kesari

Ingredients  
Roasted rava - 1 Cup
Sugar - 1 Cup
Ghee - 2 tblsp
Water - 1 ¼ Cup
Food Color (Kesari powder) - a pinch
Cashew nuts, Almonds and Raisins - as needed (about 1/4 cup)

Method
1. Mix all the ingredients together and transfer it to a microwave safe tray.
2. Microcook on micro Power "high" for 4 minutes.
3. Let it rest for 5 minutes and cut into pieces. Garnish with chopped nuts and raisins.