1. Carrot - 1/2 kg.
2. Sugar - 1/4 kg.
3. Ghee - 100gms.
4. Cardamom powder - 1/2 tsp.
5. Cashew nuts -15 gms.
6. Milk - 1/2 cup.

Method:

1. Peel off the skin of the carrot.
2. Grate the carrot in a vegetable grater.
3. Add 1/2 cup of milk to the grated carrot and cook for 20 minutes.
4. Add sugar to the cooked carrot in a frying pan and heat for 10 minutes.
5. Mix well and after 10 minutes of mixing on heat, add ghee, Cardamom powder and mix well.
6. Fry the cashew nuts in a teaspoon of ghee separately and add these to the above mixture.
7. Mix well.
8. Remove from heat and serve hot or cold.

1. Ghee - 1 cup
2. Sugar - 3 cup
3. Coconut gratings - 1 cup
4. Gram Flour(Besan) - 1 cup
5. Milk - 1 cup
6. Elachi - 3

Method:

1.In a thick pan mix besan and sugar.
2.Add coconut gratings,, Milk and ghee to it.
3.Mix well and put the pan on slow flame, and stir continuously.
4.Stir gently till a soft lump forms.
5.When it leaves the pan add elachi powder, and remove from the fire.
6.Spread it on a plate greased with ghee.
7.Cut in to pieces when it partially cools
8.Enjoy the taste!

1. Curd -1/2 liter
2. Urad Vada - 10 to 15
3. Chopped coriander leaves, Ginger

For Seasoning:

1. Ghee 1 - 1tsp
2. Mustard - 1 tsp
3. Black gram dal - 1 tsp
4. Red Chili - 2 pieces
5. Curry leaves

Method:

Take the curd in a vessel, add chopped coriander leaves, Ginger, salt. For seasoning, heat 1 tsp of ghee, mustard, black gram dal, and red challis. When mustard splutters, add curry leaves. Put this to the curd. Mix well and keep aside. Now prepare Vada as the procedure. Now take about 3 to 4 cups of water in a separate vessel and keep it for boiling. Dip the vadas in boiling water for a minute, and add this to the curd.

Note:

You can add about 10 vadas to 1/2 liter curd. The curd should not be sour.

1. Black gram (Urad) dal - 1 Cup
2. Rice(floor) -1 tsp
3. Chopped ginger -2 tsp
4. Chopped Green chilli -2 tsp
5. Chopped Curry leaves - 2 tsp
6. Chopped coriander leaves - 2 tsp
7. Oil: For deep frying - 2 cups
8. Salt - To taste.

Method:

Wash and soak Urad dal and rice for 3 to 4 hours. Grind this to a fine paste using a very little water(about 1/2 cup) and salt. Now add the chopped curry leaves, ginger, green leaves, coriander leaves. You can also add pepper powder or pepper to this batter as taste. This batter should not be watery - it should be thick.
Now take about 2 spoons of batter, keep it in a small plastic sheet and make it a circle shaped and hole in the middle. Heat the oil in the pan, put the vada and fry till it turns light golden color. If you cant make the circle and a hole in the middle, just take about 1 tsp batter in hand and put it to the oil to fry. You will get the vada of the small balls shape. Serve this with Chutney or Sambar.

Note:

You should not keep the batter for more than 3 hours, because it absorbs lot of oil while frying.

1. Vermicelli (Bambino etc) -1 cup
2. Vegetables: fresh green piece, potato, carrot - cut to 1/2 cup
3. Onion (optional) -1 small
4. Green chili - 1 or 2
5. Gated coconuts - 2 tsp

For seasoning:

1. Oil + Ghee - 4 tsp,
2. Mustard - 1 tsp
3. Black gram dal - 1 tsp
4. Red Chili - 2 pieces
5. Curry leaves - about 10

Method:

Half cook the vegetables and keep aside. In a pan put the seasonings, add curry leaves, green chilies when mustard splutters, and fry a little. Add vermicelli and fry for a minute. Now add the partially boiled vegetables and the boiled water about 1.5 cups. Cook this in medium flame till the water evaporates. Garnish with 1 tsp of chopped coriander leaves and 2 tsp of grated coconuts.

1. Bombay rava(Semolina) or soji - 1 cup
2. Onion - 1 (optional)
3. Oil + ghee - 2 tsp
4. Lemon - 1/2

For seasoning:

1. Peanuts - 8 to 10.
2. mustard - 1/2 tsp
3. Urad dal - 1/2 tsp
4. Channa dal - 1/2 tsp
5. Jeera -1/4 tsp
6. Coriander leaves
7. Curry leaves
8. Chopped ginger
9. Coconut gratings

Method:

In a pan roast the rava without oil for about 3 to 4 mins till becomes warm (It should not become brown or black.) and keep it aside. Now heat the pan with oil / Ghee add mustard, Channa dal, Urad dal and jeera. When mustard splutters, add curry leaves, green chilly and onion pieces. Fry a little and add 2 cups of water, salt and boil it. Pour the roasted rava slowly from the plate when water is boiling. Should stir the water while adding the rava. Now keep the flame in sim. Now add fine cut coriander leaves, coconut gratings, chopped ginger and finely squeezed juice of half a lemon. When all the water evaporates, switch the stove off and serve upma.

Note:

You can also put one tomato cut into pieces after adding onion. You can add the rava to the boiling water using left hand and at the same stir using the right hand.

1. Pav buns or Sandwich buns
2. Potato - 2 (Medium size)
3. Tomato - 2
4. Cauliflower - 1/4
5. Onion - 2 to 3
6. Green pieces - 100 gms.
7. Pav baji masala - MTR /Everest / MDH.
8. Lemon - 1
9. Green chili - 1 to 2.
10. Coriander leaves
11. Ginger - a small piece.
12. Garlic - 7 to 8 flakes.
13. Jeera - 1 tsp

Method:

Baji: Soak green piece for about 7 to 8 hours and cook till it becomes soft. Mesh it partially and keep it aside. Cook potatoes and Cauliflower, mesh it and keep it aside. Cook onions, tomatoes, and green chilies and keep aside. In a pan, heat about 2 to 3 tsp of butter or Ghee. Add Jeera and paste of Ginger - garlic, then fry a little, add onions and green chilies, then fry for sometime. Add tomato pieces and fry till it becomes soft. Now, add partially meshed vegetables and green pieces, some water, add salt, turmeric powder(1/2 tsp) and pav baji masala (about 4-5 tsp). Add finely chopped coriander leaves, Stir it and boil it for about 5 mins.

Pav: Now heat the tava. split the bun into 2 pieces, apply some butter and keep it on the tava. Fry both the sides till it turns brown. Serve this with baji, lemon pieces, onion pieces.

1. Rice - 2cups
2. Black gram (Urad Dal) Dal - 1 cup
3. Salt - 2 tsp

Method:

Wash and soak Black gram dal and rice separately for about 5 to 6 hours. Grind black gram dal to a fine paste using enough water. keep this in a large vessel. Also grind rice and put it in to the same vessel. Add salt for taste. You should keep this batter in a warm place for about 10 hours(or overnight) for it to ferment well.
Now take the idly plates and apply a little oil. Mix the batter well and put the batter to the plates and steam boil it for about 10 to 15 mins (in a pressure cooker or Idly cooker)When it is done, remove baked idlys using spoon. Serve this with Sambar, Chutney or Ghee.

Note:

1. You should not grind rice to of very fine paste, Rava should be felt when you touch that.
2. Do not make the batter very watery.
3. If you keep idlys in a pressure cooker, do not put weight.

1. Potato - 1 big
2. Bombay Rava(Semolina) - 1 cup
3. Sugar - 1 tsp.
4. Methi leaf - 1/4 cup finely chopped(Optional)
5. Onion - 1 big
6. Coriander leaf
7. Green chilly - 2 to 3 finely chopped

Method:

Roast the rava without oil for 5 minutes then mix this with boiled potato, salt, sugar, methi leaf, chopped onion, coriander leaf and green chilly. Mix it well. Make small bolls of lemon sized and flatten this to the small circle shape. Now deep fry in oil till it becomes golden brown. Serve plain or with tomato souse.

Note:

Add enough Rava to the boiled potato instead of water.

1. Banana - 1 big
2. Maida - 250 gm
3. Curd - 1/2 cup
4. Sugar - 4 to 5 tsp.
5. Jeera - 1tsp.
6. Salt - 1 tsp.
7. Cooking soda - 1/4 tsp.
8. Oil for frying

Method:

Take 1 very ripe banana, mash it properly in a bowl. Add curd, salt, sugar, soda, jeera and mix it well.(Do not add water). Now add enough maiida and mix it well. This dough should be slightly thinner than the puri dough. Keep this for 6 - 7 hours. Now take a small ball of this, sprinkle some maida over that and roll it to the circle shape (around 0.5 cm thick and 8cm in diameeter) and deep fry in oil until it gets golden brown colour. Serve plain or with coriandar chutney.

Note:

1. You can either rol it or make it thin with your hand.
2. When you are rolling, sprinkle some floor so that it wont stick to the hand or roller.