Cooked Sweet Potatoes(Genasu)

Ingredients
2 - 3 medium sized Sweet Potatoes / Sihi Genasu
1/4 tsp Chilly powder
Large grape sized Jaggary
Pinch of Turmeric powder
Salt to taste
1/4 - 1/3 cup of Water

Recipe:
Peel the sweet potatoes, wash them and cut them into medium sized pieces as shown in the picture below.

Put 1/3 cup of water, salt, jaggary, chilly powder, turmeric powder in a pressure cooker and mix them well. Add diced sweet potatoes, mix them well and pressure cook. (1 whistle). Once the pressure goes off, keep them in low flame until all the water content gets evaporated. Transfer this two a serving plate and serve hot.

Sabudana(Sabbakki) Dose

Ingredients:
1.5 cups Sago / Sabudana / Sabbakki
1.5 cups Rice flour
1.5 cups Curd / Yogurt
2 - 3 Green Chillies
8 - 10 Curry leaves
10 - 12 strands of Coriander leaves
2 tsp grated Carrot
1 tsp grated Coconut
Salt to taste
Oil / Ghee

Recipe:
Soak sago in water for about 3-4 hrs. Wash them properly in water for about 2-3 times, drain the water and keep it aside.
Chop onion, coriander leaves, curry leaves and green chillies into small pieces as shown in the picture below.

Put soaked sago, rice flour, yogurt, salt in a vessel and mix them well. Add all other ingredients and mix them well. Add required amount of water and mix them well. The consistency of the batter should be like that of thick milk.

Heat the Tava(Iron Tava preferred). Stir the batter and take a spoonful of batter and splash it over the tava as shown in the picture below.

Add 1 tsp of oil/ghee on top of the dosa, cover it in a lid and cook it for a minute in medium flame. Roast other side of the dosa for about 2-3 mins in medium/low flame. Serve hot along with any chutney or sambar. The ingredients mentioned above will serve around 10 dosas. I tried this recipe from itslife. Thanks Nirupama for the recipe.

Mixed Vegetable Curry

Ingredients:
1/2 cup soaked Black Eyed beans / Alasande beeja
3/4 cup chopped Potato
1/4 cup chopped carrot
1/2 cup chopped Tindora / Thondekayi
1/2 cup chopped Long Beans / Alasande
1/4 cup chopped Beans
1 cup grated Coconut
2 - 3 Red Chillies
Pinch of Asafetida powder
Small grape sized Jaggary
Small grape sized Tamarind
1/2 tsp Mustard seeds
2 - 3 Curry leaves
1 tsp Oil

Recipe:
Soak the black eyed beans in water for about 5-6 hrs. Wash it properly in water for about 2-3 times and keep it aside. Peel the potato and chop it into small pieces as shown in the picture below. Chop long beans, beans, tindora, carrot into small pieces as shown in the picture below.

Put all chopped vegetables and soaked black eyed beans in a pressure cooker container. Add salt, jaggary, little amount of water and cook them well.(2 whistles)

Put red chillies, 1/2 tsp oil in a pan and heat. Fry them in medium flame until they give nice aroma. Add asafetida powder and fry them for about 20-30 seconds. Put fried red chillies, grated coconut, tamarind in a mixer and grind them to smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.)

Add this ground masala to the vessel containing cooked vegetables and bring them to boil. (Add water, salt if required.)

Put mustard seeds, 1/2 tsp oil in a pan and heat. As soon as it starts spluttering, add curry leaves and then add it to curry. It goes well with Rice, Chapathis, Rottis.

Mandakki Uppittu(Usli)

Ingredients:
7 - 8 cups Puffed Rice / Mandakki
1 large Onion
2 medium sized Tomatoes
3 - 4 tsp frozen Green Peas
Salt to taste
2 - 3 Green Chillies
Pinch of Asafetida powder
1 tsp Mustard seeds
3 - 4 strands of Coriander leaves
1 - 2 tsp Oil
4 - 5 Curry leaves

Recipe:

Chop onion, tomato into medium sized thin pieces, cut green chilly into two pieces as shown in the picture below. Chop the coriander leaves into small pieces as shown in the picture below.

Put mustard seeds, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add green chillies, curry leaves, chopped onion, frozen green peas. Fry them for about 4-5 mins in medium flame until onion turns golden in color. Add chopped tomatoes, salt and fry them for about 4-5 mins in medium flame.

Put puffed rice, around 7-8 cups of water in a vessel. Mix them well and remove the puffed rice from water.

Add soaked puffed rice and mix well. Keep the masala in low flame for about 1-2 mins.

Garnish with chopped coriander leaves and serve hot.