RAVA DOSAI

        Whenever  I go to restaurants , I will order Rava Dosai. I love the thin crispy dosai which is served by the restaurants. Usually I buy MTR Rava Dosai mix and prepare crispy rava dosai. When I tried to prepare of my own,it did not come out well. Recently I found this recipe from Rak's kitchen, I got perfectly the taste,texture of Rava Dosai.

INGREDIENTS

RAVA	1 Cup
RICE FLOUR	1 Cup
MAIDA FLOUR	½ Cup
ONION	1
GREEN CHILLY	2
GINGER	1 Inch
SALT	To Taste
MUSTARD SEEDS	¼ Tsp
URAD DHAL	¼ Tsp
CUMIN SEEDS	¼ Tsp
PEPPER	¼ Tsp

STEP BY STEP PICTURES

Take Rice flour,Rava,Maida in a wide bowl. Chop the Ginger,Green chilly,Onion into fine pieces.

Add water,salt into flour & mix it. Keep it for 10 mins.

In a Kadai heat oil add Mustard seeds,Urad dhal,Cumin seeds,Pepper,Green chilly,Ginger,Onion & fry it. Pour it into batter.

The  batter should be watery to get crispy dosai. Add salt.

In a dosa pan pour the batter from outside to inside or you can aslo sprinkle the batter. No need to fill the holes. Drizzle oil.

Flip it & remove it when it turns golden brown.

Serve with Tomato chutney/Sambar.

VEGETABLE PUFFS

     I love to eat Puffs,Samosa. Nowdays preparing Puffs is a easy job because of the frozen sheet available in the market. I know that every one knows to make Puffs with the frozen sheet. This post is especially for the budding cooks.

STEP BY STEP PICTURES

First make your masala ready for stuffing. It may be a potato masala or any type of stuffing.

Pre heat the oven to 180 deg C. Cut the frozen puffs sheet into small squares.

Place the filling in the center.

Seal the edges. It will stick by itself or you can use little water also.

Place it in the oven. Keep it for 10 - 15 mins. It all depends on your oven timings. So keep an eye on it after 10 mins.

Serve hot with tomato Ketch up

TOMATO KURMA

    This Kurma has the wonderful aroma of fennel seeds with coconut. Try this kurma for a change. Now here the recipe goes on.

INGREDIENTS

TOMATO	3
ONION	2
COCONUT	½ Cup
SAMBAR POWDER	1 Tbsp
GREEN CHILLY	2 - 3
FRIED GRAM/POTTUKADALAI	1 Tbsp
FENNEL SEEDS	½ Tsp
SALT	To Taste
CINNAMON	1 Inch piece
CLOVES	2
OIL	1 Tbsp

STEP BY STEP PICTURES

  

Grind Coconut,Pottukadalai/Fried gram,Green chilly,Fennel seeds by adding little water to a smooth paste.

In a kadai heat oil & add cinnamon,cloves.

Add Onions. Fry till it turns pink. Then add Tomatoes,Salt.

Now add the Sambar powder.

Pour 1/4 Cup of water & allow it to boil.

Add the grounded mixture. Check for salt.

Allow it to boil till you reach the desired consistency.

Transfer to the serving bowl.

It goes well with Chappati,Idiyappam.