Riya's Cook Book

Masala dosa is very popular south Indian dish for Breakfast. It is crispy  dosa stuffed with potato sabji and folded from both sides, is masala dosa. it normally served with chutney and sambar  Dosa can be made with Idli rice and urad dal, the ratio should be 3:1. In this recipe I am adding flattened rice (Poha) to make the dosa crunchy. Serving: 03 Person Cooking time: 10 Minutes                                                            What we Need: Idli Rice-1.5 Cup Urad dal- 1/2 Cup Fenugreek seeds (Methi)-1tsp Poha/ Flattened Rice-1/2 Cup Clear oil-2-3 tsp Salt to taste Method: Making masala dosa batter First clean all the ingredients and soak for almost 5-6hrs 1.5 cups Idli rice ½ cup urad dal  1tsp Fenugreek seeds ⅓ cup thick Poha in other bowl, this you can soak just 30miute before preparing the batter Strain the water from the soaked lentils &  Fenugreek seeds and keep it ready for grinding with Rice as well. You can also grind them separately and later you have to mix it

Potato ki Sabji / Masala potato filling for dosa, is an  un​detachable recipe required for south Indian  Dish. This  P otato Masala   is served mostly with South Indian styled masala dosa  which may  include c oconut Chutney , sweet-sour tamarind sambar Serving: 03 Person Cooking time: 15 Minutes                                                            What we Need: Potato-3-4 medium size Chopped Onion-1 big Size Chopped Green Chilli-2 pcs  (If required you can add more) Mustard seeds- 1/3 tsp Curry Leaves-8-10 nos. Chopped Coriander leaves-1/3 Cup Urad dal-1/2 tbsp Clear oil-2-3 tsp Hing- a pinch of Salt to taste Method: First wash the potatoes and boil them in a pressure cooker, cook till 3-4 whistle. And once that done peels off potato skin and keep aside. Then in a bowl smash them roughly. As shown in below image. Heat 2tsp oil in a kadhai, First add the mustard seeds and let them crackle. Then you can add the Urad dal. Add dry red chilli and curry leaves and sauté for some secon

  Poha  is a popular Maharashtrian breakfast recipe made from white flattened rice. The Popular version of  M aharashtrian  Poha is with Onion but though other many other variations also exists. Other popular Poha  recipe I have came across is Indori Poha. Will share that recipe some day as well. So my today's recipe is Onion Poha or Kanda Poha. Kanda is marathi word for Onion. Serving: 03 Person Cooking time: 20 Minutes                                                            What we Need: Poha/ Flattend Rice-1 Cup  Chopped Onion-1 big Size Chopped Green Chilli-2 pcs  (if required you can add more) Peanuts-1 tbsp Mustard seeds- 1/3 tsp Sugar-1/2 tsp Lemon juice-2 tsp Salt to taste Curry Leaves-8-10 nos. Chopped Coriander leaves-1/3 Cup Clear oil-1 tsp Method: First rinse the Poha with a strainer, till it becomes soft. Poha should loose their crunchiness. Dry roast in a kadhai the peanuts till they becomes crunchy. Take a kadhai with 1 tbsp oil and heat it up, Add Jeera and musta

Coconut chutney for Idli and Dosa can be very simple and very easy. This is integral part of Dosa along with Sambar by side. So here is my recipe for coconut chutney.. Serving: 05 Person Cooking time: 15 Minutes                                                            What we Need: Grated Coconut-1/2 cup roughly chopped Urad dal- 1/4 tsp Tamarind / Emli paste-1 tsp Dry red chilli-1 nos. Mustard seeds- 1/3 tsp Green Chilli-2 Nos  (As I have not added red chilli powder, if required you can add) Ginger-A small piece Salt to taste Curry Leaves-8-10 nos. Fried chana Dal-1 tbsp Clear oil-1 tsp Method: Take a mixer grinder jar with a 1/2 cup roughly copped coconut, a piece of ginger, 2 green chilies, 1 tsp tamarind or emli paste. Add little water if required, grind them together. Transfer the coconut paste to a bowl. Now take tadka ladle heat it up with 1 tsp oil. Add 1/3 tsp mustard seeds & 1/2 tsp Urad dal, once seeds begin to crackle add curry leaves, dry red chilli. Saute them for 8

Sambar is lentil based stew, cooked with Toor daal (Arhar dal) & different vegetables. It is very much integral part of south Indian staple food. It generally tangy & sweet in taste for this authentic south Indian dish. It can be served with various types of Dosa, Idlli and Vada.  Steaming hot Sambar also can be enjoyed with rice as well. Here is my recipe for south Indian Sambar. Serving: 03 Person Cooking time: 40 Minutes                                                            What we Need: For Dal Toor Dal- 1/2 Cup Salt to Taste Turmeric-1/2 Tsp Tamarind Paste- 1 Tbsp Vegetables & Masala  Drumstick-1 pcs (Cut in 2 inches lengthwise equally) Red pumpkin -1/2 Cup Bottle gourd- 1/2 Cup Carrot-1/4 cup (Chopped in small dice) Tomato-2 small chopped Onion-1 chopped Eggplant (Baingan)- 1/4 Cup Curry Leaves-10-15 nos Cumin seeds (Jeera)- 1/2 Tsp Fenugreek Seeds (Methi)- 1/2 Tsp Turmeric-1/2 Tsp Sambar Masala- 1/2 Tbsp Jaggery-1 Tsp Dry red chilli-2 Nos. Mustard seeds- 1 Tsp G

Methi paratha recipe  is of the popular paratha / Indian flat bread recipe. Methi paratha is a healthy and tasty whole wheat flatbread made with Fenugreek leaves. These Fenugreek flatbread is a healthy alternative to plain Paratha / Alu Paratha  and packed with more flavors and nutrition. Methi paratha is a quick and healthy breakfast or Light dinner option. Fenugreek aka Methi leaves is easily found in Indian vegetable Market. And it also does not really demand any side dish or vegetables. Serving: 5 Parathas (For 3 Person) Preparation time:35 Minutes Cooking time: 25 Minutes                                                            What we Need: Methi- 1.5 Cup Whole Wheat Atta-2.5 Cup Ginger- 1/2 tsp Ajwain (Carom Seeds)- 1/2 tsp Water-1.5 Cup Chopped Green Chilli-2 pcs Clean oil-1/2 tsp (For kneading the dough) Salt to Taste Oil / Ghee- 5 Tsp Preparation:   Wash and rinse 1.5 cup tightly packed Methi leaves very well in water. Drain and chop the Methi leaves finely and keep aside.