Rava Dosa

Ingredients:

Semolina (fine) - 1 cup
Rice flour - 1 cup
All purpose flour (maida) - 1/2 cup
Cumin seeds - 1 tbsp
Asafoetida - 1 tsp
Ginger - 1 tbsp (finely chopped)
Oil - as required
Salt - as per taste
Onions - 2 (finely chopped)
Carrot - 1 big one ( shredded)
Green Chillies - 3 (finely chopped)
Cilantro - as required


Procedure:

1. In a bowl take semolina, rice flour, all purpose flour, cumin seeds, asfoetida, ginger, salt and green chillies.
2. Mix them well with enough quantity of water. The batter should form a consistency such that it can be poured or sprinkled over tawa (flat pan).
3. Put the tawa on the stove. Once it is hot enough sprinkle onion and shredded carrots.
4. Sprinkle or pour the batter to cover all the onions and carrots. Do not worry about the appearance.
5. Sprinkle oil on the dosa along with cilantro (finely chopped).
6. Take out from the tawa once it turned brown (no need to flip to the other side) and serve with any pickle.

Potato Curry

Ingredients:

Potatoes - 250 gr
Salt - as per taste
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp ( or as per taste)
Oil - 1 and 1/2 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Chana dal -  1 tsp
Green chillies - 2 ( chopped)Dried Red chillies - 1 (broken into pieces)
Curry leaves - 8 to 10
Lemon juice - 1 tsp ( or as per taste)
Cilantro - for garnish


Procedure:


1- Boil the potatoes, once they are cooled take the skin off and mash them.
2. In a pan take oil, once it is hot enough add the mustard seeds. When they start to splutter add the urad and chana dal. Fry them till they turn little brown.
3. Add the chopped green chillies and the broken red chillies . Fry for a little bit. 
4. Add the curry leaves and the mashed potatoes. Mix it well.
5. Finally add the salt, turmeric powder and red chilli powder. Mix well and let it cook for 2 min.
6. Switch off the stove, add the lemon juice and mix well. Garnish with cilantro and serve.

Tomato Dal

Ingredients:

Toor Dal - 1 cup
Tomatoes -  2 (Diced)
Tamarind - 1/2 small lemon size
Green chillies - 2 or 3 ( as per taste)
Salt - as per taste
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Cilantro - for garnish
For tempering:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Dried Red chillies - 1 (broken into pieces)
Garlic - 2 cloves (optional)
Asafoetida - 1/2 tsp
Curry leaves - 8 to 10

Procedure:

1. Pressure cook the dal with enough quantity of water along with green chillies and tomatoes. (or) In a pan take dal and water. When the dal is just about the verge of being done add tomatoes. Then add green chillies and continue cooking for another 10 min.
2. After the dal is cooked put that on the stove and add salt, chilli powder, turmeric and tamarind and continue to cook for about 5 to 7 min.
3. Mean while in a small pan take oil for tempering. Once the oil is hot enough add mustard seeds, once they start to splutter add dried red chillies, garlic (optional) and asafoetida. Fry till the garlic turns little brown. Add the curry leaves.
4. Add this tempering to the dal and garnish with cilantro. Serve with rice or roti.