Easy Mexican Rice

• 1.5 cups Basmati Rice
• salt
• 1 tbsp Butter/oil
• 1 tbsp garlic
• 1 chopped onion
• 2 green chillies
• 1/2 tsp oregano
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp pepper powder
• 3 tbsp tomato sauce
• 1 tomato
• 1 carrot
• 1/4 cup green peas
• 1/4 cup corn
• 1/2 cup capsicum
• 1/2 cup red cowpeas
• ( vanpayar)
• coriander leaves

Bhindi Masala

Ingredients

•  20 lady's finger (Okra)
• 1/4 tsp salt
• 1/4 tsp turmeric powder
• 1+2 tbsp refined oil
• 1 tsp cumin seeds
• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• 2 green chillies
• 2 medium onions
• 1/4 cup yoghurt
• 1/4 tsp turmeric powder
• 1 tsp Kashmiri chilli powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp cumin powder
• 2 medium tomatoes
• 1 tbsp tomato sauce
• Salt
• Coriander leaves

 How to prepare

• Cut the okra into one and a half inch lengths.  Add a little turmeric powder and salt and leave for 10 minutes.
• Heat a tablespoon of oil in a heavy-bottomed pan and fry  okra for 5 minutes over high heat.
• Heat 2 tbsp oil in a saucepan and add cumin seeds.When the cumin seeds splutter, add finely chopped ginger, garlic and green chillies.
•  Add chopped onions and sauté until soft.Add the spices and fry. 
• Add the tomato paste.When the water in the tomatoes dries and the oil starts to clear, add the tomato sauce, yoghurt and mix well.
• Add half a cup of water and enough salt and when it starts to boil, add the roasted okra.
• Cover and cook for 5 minutes.  When the curry starts to boil, turn off the heat and garnish with coriander leaves.

Thattil Kutti Dosa

Thattil Kutti Dosa

• 1 cup raw rice
• 1 cup white parboiled rice
• 3/4 cup Black gram
• 1 tsp cumin seeds
• 1/4 cup cooked rice
• Salt
• Water

Wash and soak raw rice and parboiled rice  for 8 hours.Soak black gram and fenugreek for 4-6 hours.

Grind the black gram,fenugreek and cooked rice to a very fine paste. Add a little water while grinding. Remove and keep aside in a big vessel.

Then grind raw rice and parboiled rice. Mix with dal paste . Keep the batter aside in a warm place and allow it to ferment for 8-10 hours. 

Add  salt to the fermented batter and mix well.

Heat a non-stick pan or cast iron over medium high heat. Grease the pan with sesame oil.

Pour a ladleful of batter onto the pan.Let the bottom side cook well and turn golden brown in color.Flip it over and let the other side cook as well.

Transfer the cooked dosa to a plate.

Serve the warm dosas with sambar or chutneys.

Pazham Pori with Dosa Batter ( Plantain fritters)

Pazham Pori with Dosa Batter

Ingredients

1. 5 ripe plantains
2. 2 cup dosa batter
3. 3/4 cup maida
4. 1/4 cup sugar
5. 1/4 tsp salt
6. 1/4 tsp turmeric powder
7. 1/2 tsp cumin seeds
8. oil for frying

Peel and slice plantains lengthwise

Combine 2-8 ingredients and make a smooth batter.( Idli batter consistency)

Dip sliced ​​bananas in batter and deep fry in hot oil until golden brown.