Mango Rice

Ingredients:

Cooked rice - 1 cup
Green Mango - 1 - peel off skin and grate it.
Green chillies - 3 nos
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dhal - 1 tsp
Channa dhal - 1 tsp
Hing(Asafoetida) - A pinch
Green Kesar color - A pinch(optional) or turmeric powder - 1/4 tsp
Sugar - A pinch(optional)
Curry leaves - few
Coriander leaves - few
oil - 2 tsp
Salt - 1/2 tsp

Method:

1. Heat oil in a pan, add mustard seeds, cumin seeds and urad dhal. Wait until they splutter.
2. Add channa dhal, fry for 15 secs, add green chillies, hing and curry leaves.
3. Add grated mango, salt and sugar(only if mango is too sour), green kesar color(optional) and mix well for 2 mins in a medium flame
4. Add cooked rice, coriander leaves and mix well.

Note:

-> Easy, isn't it??? Preparation is same like lemon rice...
-> I used kesar color to enhance the color of mango. you can also add turmeric powder...

Egg dosai

Ingredients:

Dosai / idly batter
Egg - 1
Oil - as required
Method:

-> Heat a flat pan / dosai pan(keep it in medium / low flame), put a ladle of batter in the middle of the pan, and spread it gradually using ladle, break a egg in the middle of the spread dosai and rotate the pan to spread the egg around dosai.
-> Flip dosai to other side for the egg to cook well.
-> Serve it hot with all chutney varieties, sambar, chutney podi...etc.,

Idly Batter

Ingredients:

Idly rice/Boiled rice - 4 cups or Long grain rice - 3 cups
Urad dhal - 1 cup
Fenugreek seeds - 1 tsp

Method:

1. Soak all ingredients separately for 5 - 8 hours, grind it in a food processor/indian grinder/blender.
2. Mix salt to the batter and let it ferment over night or minimum 8 hours.
3. when batter is raised(see pic) its ready to prepare soft and fluffy idlyies....

Note:

-> Do not make it too thick(idly will be hard and become dry soon) or too thin(idly will become flat)
-> In the same batter we can prepare dosai, uthappam and paniyaram(click here to see those items breakfast)

Plantain Bajji

Ingredients:

Plantain(Raw Banana) - 1 -
Besan(Gram) flour - 6 tsp
Rice flour - 2 tsp
Corn flour - 1 tsp
Salt - 1/2 tsp
Hing(Asafoetida) - A pinch
Chilli powder - 1/2 tsp
Red Kesar color - A pinch(optional)
Baking Soda - 1/4 tsp(optional)
Oil - for frying






Method:

1. Peel off the skin of plantain and cut it as thin slices(length wise).
2. Mix besan, corn and rice flour together. Add salt, hing, chilli powder baking soda and 1/2 cup of water and mix well.
3. Heat oil in a frying pan(in a medium flame).
4. Dip each slice of plantain in the batter and slowly slide in oil. Fry it until plantain is cooked.(cook approximately for 4 min, turn the sides often).

Note:

-> Serve with tomato ketchup or with green chilli sauce or coconut chutney.
-> Same like we can prepare with onion, capsicum, potato, bread, cabbage, cauliflower...etc., as u like....Enjoy the snack!
-> But be cautious about oil, if you oil is more, press it in a tissue, take the excess oil out and have it.
-> Heart patients, person with high cholesterol, person who has gas trouble better avoid this.