Crispy Corn

Ingredients:
2 cups Sweet Corn seeds/ Jola
3/4 cup Rice flour
3/4 - 1 cup Corn flour
Big pinch of Asafoetida
1/2 tsp Turmeric powder
1 - 1.5 tsp Red Chilly powder
Pinch of Garam Masala
1 tsp Chat Masala

1 small Onion

5 - 6 strands of Coriander leaves
Salt to taste
Oil

Recipe:
Remove the outer cover of sweet corns and separate the seeds as shown in the picture below or use frozen Sweet corns.

Add salt, chilly powder, turmeric, asafoetida, garam masala and mix them well and keep it aside for about 30 mins.

Add rice flour, corn flour, little amount of water and mix well.

Keep oil in a thick bottomed vessel and heat. Put this corn seeds in oil and deep fry until they turn golden in colour.

Transfer this to a tissue paper to absorb the extra oil.

Sprinkle finely chopped onion, coriander leaves, chat masala as shown in the picture below. Mix them well and serve hot.

Milk Powder Burfi

Ingredients:
400 grams Milk powder
2 cups powdered Sugar
1/4 cup Ghee

2 cups Milk
4 - 5 Cardamoms / Elakki

Recipe:
Add ghee in a pan and heat. Add milk, powdered sugar, milk powder and mix them well.

Stir this mixture in low/medium flame until its thick. Add crushed/mashed cardamom seeds and mix them well.

Stir this in low flame until it leaves from the bottom as shown in the picture below.

Put this into a ghee applied plate and spread it evenly using one flat spoon as shown in the picture below.

Once its cooled to room temperature, cut it into diamond shaped pieces as shown in the picture below. Store them in an airtight container.

Hagalakayi Mosaru Gojju / Bitter Gourd Raitha

Ingredients:
1 cup chopped Bitter Gourd / Hagalakayi
2 cups Curd / Yogurt
1-2 Green Chillies
Pinch of Turmeric powder
Pinch of Asafotida powder
1/4 tsp Cumin seeds
1/2 tsp Mustard seeds
1 tsp Black Gram seeds
1 - 2 broken Red Chillies
2 strands of Curry Leaves
Salt to taste
2 - 3 Tbs Oil

Recipe:
Remove the seeds and cut the bitter gourd into small pieces as shown in the picture below. Chop green chillies into two halves.

Put 2 Tbs oil, mustard seeds, cumin seeds, black gram seeds, broken red chillies in a thick bottomed vessel/pan and heat.

Once it starts spluttering add pinch of asafoetida, green chillies, curry leaves and fry them for few seconds.

Add chopped bitter gourd, pinch of turmeric powder, salt and fry them for about 10 -15 mins in low/medium flame until it is cooked properly as shown in the picture below. Keep it aside till it comes to room temperature.

Put cooked bitter gourd, 2 cups of curd, required amount of salt in a bowl and mix well.(You can add little amount of milk if curd is too thick or it is sour.)  It goes well with rice/chapathis/paratas.

Siri Dhanya(Millets) Dosa Type -1

Ingredients:
1/4 cup Baragu / Proso Millet
1/4 cup Araka / Kodo Millet
1/4 cup Sajje / Pearl Millet
1/4 cup Udalu / Barnyard Millet
1 cup White Rice
1/2 cup Bombay Rava
2 - 3 Green Chillies
Small piece of Banana Stem / Bale Dindu
2 medium sized Onions
10 - 12 strands of Curry leaves
1/4 inch sized Ginger
8 - 10 strands of Coriander leaves
1.5 cups grated Coconut
Ghee/Oil
Salt to taste

Recipe:

Soak the millets, rice in water for about 4 - 5 hrs. Wash the millet grains properly in water for about 2-3 times.

Grind millet grains, grated coconut(1 1/4 cups), ginger, green chillies, 6-7 strands of curry leaves, banana stem into smooth thick paste by adding required amount of water as shown in the picture below.

Put 1/4 cup of grated coconut, remaining curry leaves in a mixer and crush them as shown in the picture below. Chop coriander leaves, onion into small pieces as shown in the picture below.

Add bombay rava, sufficient amount of water and mix them well. Keep this aside for about 30 mins. Add the ground batter, add required amount of water and mix well. The consistency of the batter should be like that of Milk. Add these chopped ingredients, crushed ingredients to the batter and mix well.

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 1-2 tsp of oil/ghee on top of 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 20 dosas.