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Ingredients:

1. 250 gms rava(Sooji)
2. 6 green chillies(diced)
3. 1 inch fresh ginger(diced)
4. 5-6 curry leaves
5. few coriander leaves(diced)
6. 1 tsp mustard seeds
7. 1 tsp channa dhal
8. 1 tsp urad dhal
9. 1 large onion
10. 25 grams of fried cashewnut
11. 1 tbsp ghee
12. 2 tbsp oil
13. salt to taste

Fry rava to a light golden color in 1 tbsp of ghee and set it aside. Heat 2 tbsps of oil and put the mustard seeds. After the mustard seeds have popped, put in the channa and urad dhal. When these dhals turn red, put in the ginger, curry leaves, green chillies and onion and fry till soft. Now add in the coriander leaves and pour 3 cups of water. Put in salt and bring it to a boil. Reduce heat and add rava stirring often until the rava turns thick and dry. Mix in cashewnuts. Serve immediately.

Dosa's look like pancakes and are made from rice.

Ingredients: (To Make : 12 to 18)

1. Rice -- 4 cups (If possible, add 1cup para boiled rice)
2. Urad dal -- 1 Cup
3. Methi Seeds, Chana Dal, Powa -- 1 and 1/2 tbsp each
4. Salt to taste -- approx 2 tbsp

Method:

1. Soak in water for 3 to 4 hours.
2. Wash and grind little by little until a smooth paste is obtained.
3. Keep outside until it ferments (overnight) . Keep in oven in winter.
4. Heat a skillet (tava). Spread a tsp of oil and pour about a cup of dosa batter using a rounded spoon. When it becomes brown, flip it over.

To make Potato Palya: Boil 3 potatoes. Take a tbsp of oil in a pan and heat it. Now, add chopped onions (1 cup) , chopped green chilli (2 to 3) and shredded ginger (1/2 tsp). Fry until the onions start turning brown. Now add turmeric powder(1/2 tsp), salt and a spoon of lemon juice. Finally, add roughly peeled and chopped boiled potato and mix well.

Upma is pretty easy to make. It is usually served as breakfast.

Ingredients: (To serve -- 4)

1. Rawa -- 1 and 1/2 cups
2. Oil -- 2 tbsp
3. Grated coconut and lemon juice -- 1 tbsp
4. Mustard seeds, Chana daal, Urad daal and cashews -- 1 tsp each
5. Chopped Tomatoes and peas -- 1/4 cup
6. Chopped onions -- 1/2 cup
7. Green Chilli (Chopped) -- 1 tsp
8. Turmeric powder -- 1/2 tsp

Method:

1. Dry fry rawa in a pan until it starts to turn brown. Remove from the pan and keep aside.
2. Heat oil (or ghee) in the pan. Add mustard seeds and when it crackles add chana daal, urad daal and cashews. Fry until it turns brown and then add green chilli and onion. Fry until it starts turning brown. Now, add turmeric powder, salt , lemon juice, tomatoes and grated coconut . Add about 2 cups (Approx) of water and allow it to boil. When it starts boiling add the rawa and mix well . Finally,garnish with chopped cilantro leaves.

Chutney can be served as an accompaniment to idly or dosa.

Ingredients: (To Serve -- 4)

1. Grated Coconut -- 1 cup
2. Green Chilli -- 2 to 4 (depending on size)
3. Dalia seeds -- 2 tbsp
4. Tamarind paste -- 1/2 tsp
5. Ginger, garlic(optional) -- 1/2 tsp each (Chopped)
6. Cilantro -- 1/2 cup
7. Salt to taste
8. Mint leaves -- 2 tsp (dry fry them)

Method:

1. Chop green chilli into big pieces. Dry fry the coconut for a while (5 minutes) . Now, add all the ingredients into a blender and grind until done.
2. Make vagarne with a tsp of mustard seeds, chana dal and urad dal. Note: Vagarne: This is a process where in you heat a little oil and add mustard seeds to it. When the mustard starts to crackle, add the other ingredients for vagarne and fry.

This is an appetizer sure to please everyone's taste.

Ingredients:(To Make -- 10 to 20)

1. Chana daal -- 1 and 1/2 cups
2. Chopped onions -- 1 cup
3. Green chilli -- 2
4. Red Chilli -- 2
5. Salt to taste
6. Carrot (Grated) -- 1/2 cup
7. Curry leaves (Chopped) -- 7
8. Mint leaves -- 2 tbsp
9. Grated coconut -- 3 tbsp

Method:

1. Soak chana daal in water for upto 3 hours.
2. Drain the water and grind with the chilli into a thick paste. The paste should be thick and rough.
3. Add onions, salt , curry leaves, carrots, mint leaves and coconut to the paste.
4. Make small balls and flatten it. Now, deep fry in oil until golden brown. Serve hot.

You will need idli plates or any steaming vessel to make idli.

Ingredients: (To make: 15 to 25)

1. Rice -- 2 cups ( 1cup plain rice and 1cup para boiled rice)
2. Urad dal -- 1 cup
3. Powa -- 1 tbsp
4. Salt -- 1 tbsp (approx)

Method:

1. Soak rice, urad daal and powa separately in water for upto 3 hours.
2. Grind urad daal into a smooth paste with little water. Keep aside.
3. Now, grind the rice and powa until you obtain a rough paste. Mix with the urad daal paste. Add salt and allow it to ferment for upto 12 hours.
4. Pour into idli plates and steam for upto 15 minutes (approx) in a cooker. Remove with the edge of a knife and serve with sambar, chutney and butter. Note: You can also get already powdered rice known as idli rava at any indian stores. If you use that, just soak it in water ( about 1 and 1/2 cups rice only) and mix with the urad daal paste. Everything else is as said above. In winter, warm the oven for a couple of minutes and then keep the batter in it to ferment.

Ingredients:(To make : 8 to 12)

1. Urad daal -- 1 cup
2. Chopped Green Chilli -- 1 tsp
3. Hing -- 1/4 th tsp
4. Shredded Ginger -- 1/2 tsp
5. curry leaves -- 6 ( chopped)
6. Dry coconut flakes -- 2 tbsp
7. Oil for deep frying
8. Salt to taste

Method:

1. Soak urad daal in water for upto 3 hours. Grind into a smooth, thick paste and allow it to ferment for upto 10 hours.
2. Add green chilli, ginger, curry leaves, hing, salt and coconut flakes. Take one lime sized batter and make into round balls. Heat oil and deep fry the balls in it until golden brown. Serve with sambar and chutney.

Rice noodles prepared with vegetables.

Ingredients: (1 tsp=teaspoon,1tbsp=tablespoon)

1. Rice stick – 1 slab ( You can get that at any chinese or Indian stores)
2. Mixed vegetables(Frozen) – ½ cup (Or chopped bellpepper and peas)
3. Cashew nuts -- 8
4. Green chilli (Chopped) – 4 to 5 (depending on size)
5. Mustard seeds, chana and urad dal – ½ tsp each
6. Lemon juice – 1 tbsp
7. Salt to taste

Method:

1. Boil rice stick in hot water for 5 minutes. Heat two tbsp of oil in a pan. Add the mustard seeds and when it crackles, add chana daal, urad daal and cashew nuts. Fry green chilli and then add the vegetables. Sprinkle little water, cover and cook. Add salt and lemon juice. Also add half tsp of turmeric powder.
2. After boiling the rice stick, drain the water . Collect the noodles and mix with the cooked vegetables. Garnish with grated coconut.

Ingredients : [ To Serve -- 4]

1. Tomatoes -- 4 to 6 (depending on size)
2. Coconut gratings -- 1 cup
3. Green chilli -- 2 to 4 (depending on size)
4. Ginger (Chopped) -- 1/2 tsp
5. Salt to taste
6. Jeera (Cummin seeds) and mustard seeds-- 1 tsp
7. Dahlia -- 2 tsp

Method:

1. Cook the tomatoes in water until its skin start peeling off.
2. Grind all the other ingredients (except mustard seeds) with the water in which the tomatoes were cooked.
3. Now, take a tbsp of oil in a pan and add the mustard seeds. When the mustard starts to crackle, add the ground paste to it. Now, grind the tomatoes and add it to the pan. Allow it to boil for 5 minutes. Serve with rice or drink as soup.

Ingredients : [ To Serve -- 4]

1. Tomatoes (chopped) -- 2 and 1/2 cups
2. Chopped onions -- 1 and 1/2 cups
3. Red chilli powder -- 1 tsp
4. Turmeric powder -- 1/2 tsp
5. Salt to taste
6. Chana dal and urad dal -- 1 tsp each
7. Mustard and methi seeds -- 1 tsp
8. Oil -- 3 tbsp
9. . Brown sugar -- 1 tsp

Method:

1. In a pan , fry methi and mustard seeds (Dry fry ) till they crackle. Then grind them into a powder. Keep aside.
2. Take the oil in the pan and fry a tsp of mustard seeds, chana dal and urad dal till it becomes brown. Now add chopped onions, red chilli powder and turmeric powder. When the onions start turning brown, add the chopped tomatoes and salt to it. Cover and allow it to cook on medium heat for 10 minutes (approx).
3. Mash the tomatoes slightly when cooked and add brown sugar and the methi and mustard powder to it. Garnish with cilantro.

A delicious rice dish made with a variety of vegetables. Serve it with raita or chips.

Ingredients:(To Serve -- 6)

1. Uncooked Rice -- 1 and 1/2 cups (For every cup of rice add 4 cups of water)
2. Toor Dal -- 1 and 1/2 cups
3. Beans, Carrot, Potato, Bell Pepper (chopped) -- 1/2 cup each
4. Shelled peas -- 1/3 cup
5. Onions (Cut lengthwise) -- 1/3 cup
6. Tamarind Paste -- 1 and 1/2 tbsp
7. Salt to taste
8. Sambar Powder -- 4 to 5 tbsp ( depends on how spicy you want the rice to be)
9. Oil -- 1/3 cup
10. For Vagarne -- 2 Red Chilli, Mustard Seeds, Cashew halves & Curry Leaves.

Method:

1. Wash the toor dal and rice. Wash all the vegetables and chop them.
2. Cook the dal, rice, sambar powder , vegetables, salt, water and oil in a cooker. Allow the cooker to whistle thrice.
3. Make vagarne with the above said ingredients and add onions. Fry for a while. Add it to the cooked rice. Serve hot coz the word "Bisi" means hot !

If you don't have a cooker you can make bisi bele bhath in a covered pan. If more water is required you can add it. Bisi bele bhath should have a flowing consistency. Sometimes if you cook the vegetables with the rice it becomes too soft. To avoid that, you can cook the vegetables separately and add it to the rice at the very end.

Khara pongal is a spicy rice dish which tastes great with tomato goju.

Ingredients (To serve: 4)

1. Moong daal -- 1 cup
2. Rice -- 1 cup
3. Water -- 3 to 3 and 1/2 cups
4. Cashewnuts -- 10 to 12
5. Cummin seeds, Pepper powder -- 1 tsp each
6. Chopped Green Chilli -- 3 to 4 (Depending on size)
7. Salt to taste
8. Dry coconut flakes -- 2 tbsp
9. Turmeric powder -- 1/2 tsp

Method:

1. Take a cooker and heat two tbsp of oil in it. Wash moong daal and the rice and keep it separately.
2. Roast cashew in the oil and keep aside. Now, add mustard seeds and cummin seeds. When the mustard seeds start to crackle, add green chilli and fry for a few seconds. Now, add the moong daal and fry for a minute.
3. Add water and the washed rice. Also add coconut, salt and turmeric powder. Close the cooker and allow it to whistle thrice. After the cooker cools down, add the pepper powder, cashews and chopped cilantro leaves.

Ingredients : [ To Serve -- 4]

1. Chopped Vegetables -- 4 cups (Cauliflower, Carrots,Peas, Beans & Lima beans)
2. Grated Coconut -- 1 cup (Approx)
3. Green Chilli -- 4 to 6 (Depending on size)
4. Cilantro -- 1/2 cup
5. Khus - Khus -- 1 tsp
6. Cinnamon stick -- 1 inch stick
7. . Ginger and garlic -- 1/2 tsp (Chopped)
8. Dahlia -- 1 tbsp
9. Tomato -- 1
10. Chopped onion -- 3/4 th cup
11. Salt to taste

Method:

1. Heat a tbsp of oil and add mustard seeds and jeera. When the mustard seed starts to crackle, add onions and fry. Add the vegetables and cook for about 15 minutes (Approx). Add salt while cooking.
2. Blend all the remaining ingredients with little water and add the paste to the pan. Add about a tsp of lemon juice and cook until done.

A delicious gravy dish made from pineapples. It is not very spicy.

Ingredients: (To serve : 5)

1. Crushed pineapple -- 1 can
2. Mustard seeds -- 1 tsp
3. Chana daal , urad daal and sesame seeds -- 1 and 1/2 tsp each.
4. Rasam powder or chilli powder and Brown sugar --1/2 to 1 tsp
5. Tamarind paste -- 1/4 tsp
6. Dry coconut flakes -- 2 tbsp

Method:

1. Fry (dry fry) chana daal, urad daal and sesame seeds separately.
2. Grind chana daal, urad dal, sesame seeds and coconut using little water.
3. Heat a tbsp of oil in a pan and add mustard seeds. When the seeds start to crackle add the pineapple along with its juice. Add the tamarind paste. Cover and cook(approx 5 minutes). Now, add the ground paste, rasam powder and salt. Cook for another 10 minutes on low heat.

Lemon rice is easy to prepare. You could serve it with tomato goju.

Ingredients: (To serve -- 4)

1. Cooked rice -- 2 cups
2. Oil -- 2 tbsp
3. Grated coconut and lemon juice -- 1 tbsp
4. Peanuts -- 1 tbsp
5. Mustard seeds, Chana daal, Urad daal -- 1 tsp each
6. Ginger , garlic (Chopped) and turmeric powder -- 1/2 tsp each
7. Chopped onions -- 1/2 cup
8. Green Chilli (Chopped) -- 1 tsp
9. Cooked and chopped Bell Pepper (or peas) -- 1/2 cup (Optional)

Method:

1. Heat the oil in a pan. Add mustard seeds and when it crackles add chana daal, urad daal and peanuts. Fry until it turns brown and then add green chilli, ginger and garlic. Fry for a minute and add onions and fry until brown. Now, add turmeric powder, salt , lemon juice and grated coconut . Mix with rice and garnish with chopped cilantro leaves.

Ingredients : [ To Serve -- 4]

1. Chopped Vegetable -- 2 cups (Any one of these vegetables : bell pepper and peas, eggplant, cabbage or methi leaves)
2. Sambar powder or Vangi bhath powder* -- 3 tbsp
3. Lemon juice -- 1 and 1/2 tsp
4. Salt to taste

Method:

1. Heat a tbsp of oil and add mustard seeds and chana and urad daal. When the mustard seed starts to crackle, add the vegetable and cook for about 15 minutes (Approx). Add salt while cooking.
2. Meanwhile cook rice separately. When the vegetables are almost cooked, add the vangi bhath or sambar powder and lemon juice. Now, add the cooked rice and mix well. Serve with raitha.