Instant Rava Idli (Dhideer Rava Idli)

Ingredient
3 cups sooji (rava)
1 cup idli rava
1 to 2 cup yogurt or curd (mosaru)
1 tsp mustard seeds (sasuve)
1 stalk curry leaves (karibevu)
1 tsp black gram (uddina bele)
1 tsp bengal gram (kadle bele)
Pinch of asafetida (ingu)
1 tbsp oil (enne)
2 tsp ENO (fruit salt)
Salt to taste

Method
Pour oil into the pan or pot.When oil heats up add mustard seeds, curry leaves, black gram, bengal gram  and fry until golden brown, then add sooji and idli rava fry until fine aroma comes.Take of from the stove. let it cool. Add the yogurt or curd (mosaru), if requires add water and mix it well. Put it aside for 30 to 40 minutes. Now add ENO and mix it well. Take idli stand ,put the rava idli batter into it, then steam it for 8 to 10 minutes. Rava idli ready to eat. Serve with coconut chutney and sambar.
Serving size ; 2 to 4

Split Pigeon peas and Spinach thick Sambar (Bele Palakna Massoppu)

Ingredients
3/4 cup split pigeon peas or toor dal (thogari bele)
1 bunch spinach (palak soppu)
1 medium size onion (erulli)
1 tomato
1 tsp mustard seeds (sasuve)
1 tsp cumin seeds (jeera)
1 stalk curry leaves (karibevu)
2 pinch of asafetida (ingu)
1 tbsp oil (enne)

Masala
1/2 cup fresh or frozen shredded coconut (kayi thuri)
1/2 tsp cumin seeds (jeera)
10 to 12 green chillies (hasi menasu)
1 tsp turmeric powder (arishina)

Method
Wash and cook the split pigeon peas (bele) with adding 1 to 2 cup of water in the pressure cooker.
For masala, blend coconut, cumin seeds, green chillies and turmeric powder with little water. Blend until smooth paste and put it aside.
Pour oil in a pot or pan, place it on the stove. When oil heats up add mustard seeds, cumin seeds, asafetida (ingu), onion, curry leaves. fry until onion turns pinkish brown, then add tomato and spinach (palak) and stir it for 10 to20 seconds. Now add ground
                                              masala fry for 2 to 3 minutes, then add cooked split pigeon peas or toor dal (bele) and bring it to boil. Your masoppu is ready to eat. Serve with Rice, Roti, and Chapathi. It goes well with everything.

Serving size ; 4 to 6

Nargis Spicy Puffed Rice / Nargis Mandakki

Ingredients
3 to 4 liter puffed rice (puri or mandakki)
1 or 2 stalk curry leaves (karibevu)
10 to 12 chopped green chillies (hasi menasu)
1 tsp mustard seeds (sasuve)
1 tsp turmeric powder (arishina)
1/2 cup roasted gram (hurigadale)
1 tsp sugar (sakkare)

Salt to taste (uppu)
 1 to 2 tbsp oil (enne)

Method
Preheat the oven for 250 degree and Then turn it off. Keep the puffed rice (mandakki) in a big pot or pan. Place it
in the oven for 20 to 30 minutes.
Add roasted gram or daliya (hurigadale) to the coffee grinder (for dry grinding). Grind it until it becomes a fine powder. Put it aside.
Pour oil to big pot or pan. Place it on the stove. When oil heats up add mustard seeds, curry leaves and green chillies.Fry until green chillies turn little brown, then turn off the stove. Now add the turmeric powder, salt and sugar stir it. Now add the puff rice mix it well, then add roasted gram powder or daliya powder (hurigadle pudi). Your nargis puffed rice or nargis mandakki is ready to eat. Serve with Coffee or Tea or any hot drink.
Serving size ; 6 to 8

Easy Coconut Chutney (easy kobari chutney)

Ingredients
2 cups fresh or frozen shredded coconut (kayi thuri)
10 to 12 green chillies (hasi menasu)
2 inch ginger (shunti)
1/2 cup roasted gram (hurigadle)
Salt to taste

Method
Add above mentioned all ingredients into the blender. Add water as required for smooth blending. Blend until smooth paste. If you want you can give seasoning to this chutney . This chutney goes well with Dose, Idli, Roti, Chapathi and Rice too.
Serving size ; 4 to 6

Masala Coconut Chutney (Masala Kayi Chutney)

Ingredients
2 cups shredded fresh coconut (kayi thuri)
1/2 cup raosted gram or daliya (hurigadle)
8 to 10 green chillies (hasi menasu)
2 clove (lavanga)
1/2 inch cinnamon (chakke)
4 to 5 black pepper (kalu menasu)
1 inch ginger (shunti)
1 stalk curry leaves (karibevu)

Salt to taste

Method
Add above mentioned ingredients to the blender. Add water to ensure smooth blending. Blend it into a smooth paste. Masala coconut chutney is ready to eat.
Serve with Dosai, roti, and chapathi

Serving size ; 6 to 8

Sweet Pongal

Ingredients

1/4 cup rice (akki)
1/4 cup green gram dal (hesaru bele)
1/4 cup ghee (thuppa)
1/4 cup dry shredded coconut (ona kobbari thuri)
1/2 cup brown sugar or jaggery (bella)
1/4 cup sugar (sakkare)
Cashew nuts and raisins (godambi, drakshi)
1/2 Liter milk

Method
Take a pan add cashew nuts and raisins fry in 1/4 tsp ghee until golden brown, take out from the pan. Put it aside. Now add the green gram dal (hesaru bele) fry until aroma comes, take the green gram dal out of the pan. Then add the rice, fry for five minuets, take the rice out from the pan. Take pressure cooker pan add shallow fried rice and green gram dal with 1 to 1 1/2 cups of water. Cover the cooker and cook until 1 or 2 whistles, let it cool down. Take pot or pan place it on the stove, add cooked rice, green gram dal, milk, brown sugar, sugar, dry sredded  coconut and bring it boil. If requires add more milk or water. Now add ghee (thuppa). Take out from the stove. Garnish with cashew nuts and raisins. Sweet pongal is ready to eat.
Serving size ; 4 to 6

Vegetable Pulav (Tharakari masale Anna)

 Ingredients

1 cup rice (Akki)
1 large onion (Erulli)
1 potato
2 carrots

15 green beans

Masala

1/2 cup fresh or frozen shredded coconut (kayi thuri)
1/2 onion (erulli)
1 to 1 1/2' inch ginger (shunti)
10 to 12 green chillies (hasi menasu)
1 tsp cumin (jeera)

Seasoning
1 to 1 1/2 tbsp oil (enne)
1 tsp mustard seeds (sasuve)
1 stalk curry leaves (karibevu)
2 tsp chopped garlic(belluli)
4 to 5 clove (lavanga)
2 to 3 whole cardamom (elakki)
6 to 8 black pepper (kalu menasu)
1 to 1 1/2 inch cinnamon (chakke)
Salt to taste

Method
Wash the rice put it aside. Slice the onion, potato, carrot and beans put it aside. Then make the masala, in a blender add coconut, onion, ginger, green chillies and cumin with little water blend together until smooth paste(masala finished). Pour oil in a pressure cooker pan and place it on the stove top. When oil heats up add mustard seeds, curry leaves, cloves, cinnamon stick, black pepper, cardamoms and stir it. Now add the  onions fry until pinkish brown, then add garlic, stir it, then add potato, carrot and green beans stir it for few seconds then add washed rice stir for two minutes, now add the ground masala and fry until raw smells(smell of onions) goes away. Then add salt and 2 to 2 1/2 cups water, cover the pressure cooker. Cook until 1 to 2 whistles.Take off from the stove and let it cool. Your pulav is ready to eat.
Serve with raitha.
Serving size; 2 to 4