Ravva Dosa

Ingredients:

• Semolina  1Cup
• Rice Flour 1Cup
• All purpose flour(maida)  1/2Cup 
• Green Chili  1 Chopped
• Ginger 1/4" Piece Chopped
• Black Pepper Powder  1/4tsp
• Curry Leaves  Few Chopped
• Salt to Taste
• Onion  1 Chopped
• Coriander leaves chopped 4tsp
• Water 
• Oil 

Method: 

1. Take a bowl. Add semolina, rice flour and maida to the bowl and mix well.
2. Add black pepper powder, chopped green chili, chopped ginger,chopped onions, chopped coriander and chopped curry leaves. Mix all well.
3. Add water little by little and make a thin batter without any lumps. Add salt and mix well.
4. Heat a flat griddle. Mix the batter well with a ladle.
5. When the griddle is hot take a ladle full of batter and start pouring it from one edge of the griddle.
6. Do not spread the batter as you do in case of a regular dosa. Pour in circular motion and fill the gaps to get round & even dosa.
7.  Pour 3 to 4 tsps of oil all along and on the dosa. When the dosa is golden at the bottom, flip it.
8. Fry the other side also for some time so that the dosa will be crisp. 
9. Serve with Chutney and sambhar.

Note:

1. The batter should be thin. Once you pour on the griddle holes should be formed, this gives the crispiness to dosas. 
2. After preparing, say two dosas the batter will become thick. At that time add some more water to make the batter thin. Simultaneously check the salt.

Pineapple Cake

Ingredients:

• 2 sheets Sponge cake
• 1 ounce Fresh whipping cream
• 1 tin pineapple pieces 
• Sugar as needed
• Sweetened Cherries

Method: 

1. Whip the whipping cream and sugar with the hand mixer until the cream becomes fluffy.
2. In a bowl add the liquid from pineapple tin. Mix sugar in it and keep aside.
3. Take the cake sheets sprinkle the pineapple sugar liquid, this keeps the cake moist.

4. Spread the whipped cream evenly add some pineapple pieces. Now place the other layer of cake sheet on top of the applied cream.
5. Sprinkle the pineapple sugar liquid and finally spread the remaining whipped cream.
6. Decorate with chunks of pineapples and cherries.

7. Soft, moist fresh cream pineapple cake is ready.
8. Serve chilled.

  

Sponge Cake

 

Ingredients: 

• 6 Eggs  
• 1 cup All purpose flour (maida)
• 1 cup Powdered sugar
• 1/2 tsp baking powder
• 2 tbsp melted butter (optional)
• 1 tsp vanilla extract 
• A pinch of salt
• Baking tray
• Non stick spray

Method:

1. Preheat the oven to 375 F for 15 mins
2. Separate the egg whites from egg yolks and whisk the egg whites in the hand mixer, until the whites turn fluffy and stand.
3. Now whisk the yolks also separately, to it add sugar and butter, blend them well.
4. Take the yolk mixture and gently fold in to the egg whites, so that the egg whites does not loose its texture.

5. In a bowl add the flour, baking powder and salt. sieve them together so they easily fold into the egg mixture.
6. Now slowly add the flour in to the egg mixture and mix very gently. See that no lumps are formed.
7. Spread this mixture on the oil sprayed baking tray and tap it little to spread evenly and bake it in the oven for 22 to 25min
8. Check by putting a toothpick or knife through  the cake.ti should come out clean only then the cake is done.
9. This is the Sponge cake.
10. Using this  basic cake we can make different flavours of cake recipes.

  

Lemon Rice

Ingredients:

• Lemon 1 large
• Green chillies chopped 4
• Curry leaf 4
• Coriander chopped 2 tsp
• Urad dal 1 tsp
• Chana dal 1 tsp
• Peanuts 2 tsp
• Cashew nuts 4
• Mustard 1/2 tsp
• Oil 4 tsp
• Salt to taste
• Cooked Rice 2 cups
• Turmeric 1/2 tsp

Method: 

1. Heat the oil in a pan and add the mustard seeds, peanuts, cashew nuts, chana dal and urad dal. 
2. When they turn light brown add curry leaves and green chillies.
3. Fry them, add turmeric and turn off the stove. 
4. Add the cooked cold rice, squeeze the lemon, salt  and mix well. 
5. Garnish with coriander.
6. Serve with pickle and Poppadoms.

Butter Naan

Ingredients:

• 2 cups All Purpose flour (maida)
• 1 tsp Active dry yeast
• 1/2 tsp Salt
• 1 tsp Sugar 
• 2 tbsp Oil
• 2 1/2 tbsp Yogurt
• 3/4 cup Lukewarm water
• 1 tsp Butter 
• 1/4 cup All Purpose flour for rolling

Method: 

1. In a bowl add active dry yeast, sugar and lukewarm water. Dissolve them well.
2. Close it and let it sit for 10 minutes or until the mixture becomes frothy.
3. In a large bowl add all purpose flour, yogurt and salt. Mix well. 
4. Now add the frothy yeast mixture and knead well. Add more water little by litle until the flour is kneaded together.

5. Knead to a soft dough. The dough will be sticky. Add oil and again knead it.
6. Close the lid and leave to rise until it becomes double of its volume. 
7. Heat the oven to 500 degrees with any flat baking tray for at least thirty minutes so the baking tray is hot. 
8. Next turn the oven to high broil.
9. Knead the dough for about two to three minutes and divide the dough into six equal parts.
10. Take each piece of dough, one at a time, dip it in the dry flour and roll into 8-inch oval shape.
11. Before putting the naan in oven, lightly wet the naan on both the sides with your hands and then place on the hot baking tray. 
12. Place this baking tray on the top rack of the oven.
13. The naan will take about 2 mins to cook, depending upon your oven. After the naan is broiled (naan should be golden brown color on top).

14. Take naan out of the oven and brush lightly with butter. 
15. Cut the naan into half and keep it closed container, so that they would not dry.
16. Repeat this process with other balls of dough.
17. Serve this butter naan with Dal, Chola, Palak Paneer or any curry.

Sweet Pongal

Ingredients: 

•  1 cup Rice 
•  1/4 cup Green Gram Dal
•  1 cup Milk
•  3 cups Jaggery (powdered)
•  4 tbsp Ghee
•  2 tbsp Cashew nuts
•  2 tbsp Raisins
•  5 no Cardamoms (powdered)
•  2 no Cloves (powdered)
•  4 tbsp Grated coconut
•  2 1/2 cups Water

Method:

1. Dry fry the green gram dal for a couple of minutes. 
2. Cook the rice and green gram dal with 2 1/2 cups of water and 1 cup milk in the microwave or pressure cooker and set aside. 
3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. 
4. Strain the jaggery to remove the dirt. 
5. Put the syrup once more on the heat and stir till it becomes slightly sticky. 
6. Add the cooked rice and dal. 
7. Heat the 4 tbsp ghee. 
8. Fry the cashew nuts and raisins and add to the pongal. 
9. Add the powdered cardamoms and  cloves. Now add the coconut.
10. Mix well and serve hot.

Note:

1. Remove the pongal for stove what it is semisolid consistency.
2. When it cools down it will be perfect, doesn't become hard.

Coconut Rice

Ingredients:

• Coconut grated 1cup
• Green chili 5nos.
• Ginger 1/2" piece
• Garlic 2cloves
• Cloves 2
• Cinnamon 1/4" piece
• Onion 1/4 cup
• Mustard 1 tsp
• Chana dal 1tbsp
• Urad dal 1tbsp
• Curry leaf 4
• Coriander chopped 2tsp
• Cooked rice 3cups
• Oil 6tsp
• Salt to taste

Method:

1. Grind coconut, cloves, cinnamon, green chilies, ginger, garlic and onion to a fine paste without water.
2. Heat a pan. add oil in it. Now add mustard, when splutters add chana dal, urad dal and curry leaf.
3. When they turn golden brown add the grounded paste and fry them well until the raw smell is out.
4. Add the cooked cold rice and salt and mix them well. Reduce the flame, close the lid and allow the rice to heat up.
5. Now garnish with coriander and serve.