RAVA DOSA

Serves : 4, Preparation Time: 30 minutes , Health Caution Rating : Category 4

Ingredients:
Rava(Semolina) : 2 cups
Skinless Urad Daal: 1/4 cup
Salt : 2 tsp
Water : 2cups
Ghee/ oil : 3-4 tsp ( for making Dosa)
Carrot:: 2tbsp ( Grated)
Onion :2tbsp ( Finely Chopped)
Pepper cons: 10
Green Chillies: 2 ( Finely Chopped)
Method:

Batter Preparation:-
1) Wash the  Urad Dal &soak  for about 6 hours ( or overnight)
3) Drain all the water and put them in to a food processor and grind into a fine paste (Grind  Urad Daal  in to a fine paste and add Rava in to it  and again grind for one minute ). Add 1 cup water& salt.  check the consistency of the batter(it should thickly coats the finger once you touch the batter)Add more water if required.
4) Once the batter is done , immediately you can start making dosas. ( no need to ferment)

Dosa Preparation:-

1)Take a large, flat nonstick pan and keep it in the stove on a medium heat.
2) Dip a paper towel or cotton ball to the cooking oil / ghee and squeeze out any excess oil and rub it all over the surface of the pan. ( This is to grease the pan , other wise the Dosa will not come out properly)
3) Now fill a ladle with dosa batter and pore this batter gently onto the center of the hot pan, till
the ladle is empty.
4) Start spreading the in a sweeping circular motion. (you can spread up to 7" to 8" diameter).
5) Once you finish spreading the batter,immediately spread the grated carrot, onion , pepper corn and  green chillies over the dosa and after that dip the basting brush in to the oil or Ghee and drizzle the it all over the surface of the dosa.
6) When the upper surface of the dosa begins to look cooked, Flip the dosa and allow to cook it for Two more minute.
7) The Hot Rava Dosa is ready now you can serve it with Coconut chutney,Tomato chutney or
Sambar.

FRIED CHICKEN ROAST

Serves : 2, Preparation Time : 40 minutes, Health Caution Rating : Category 2

Ingredients:

Chicken : 1kg ( Cut In to small Pieces)
Pepper Powder: 1tsp
Cumin Powder: : 1/2 tbsp
Garam Masala : 1//2 tsp
Chicken Masala: 2 tsp
Ginger Paste : 1tsp
Garlic Paste : 1tsp
Lime Juice/Vinegar : 2-3 tsp
Onion: 2 ( sliced)
Tomato Ketchup: 2 tbsp
Salt : 1 tsp( As required)
Coriander Leaves: 2 tbsp (Finely chopped)
CanolaOil: 3tbsp
Whole Spices
Cardamom:3
Cloves:3
Dry Red chilies:6
Cinnamon Sticks:2
Pepper Cones:10
Bay Leaves:2

Method:

1) Wash the chicken pieces, drain the water completely and keep it aside.
2) Fry the whole spices for two minutes( Without oil)
3)Blend the whole spices  in to a fine powder and this to the chicken along with all other masalas
4)Rub all spices well in to the chicken  ( till it coats the chicken pieces evenly)
5) keep aside the marinaded chicken for 10 minutes .
6)Heat the 2 tbsp oil in a  pan and deep fry the chicken pieces( fry them until it become lightly brown)Flip the chicken pieces and fry the upper side .
7) Take a pressure cooker, heat 1 tbsp oil. put sliced onion in to it and roast it until it became soft and tender.
8 now add the fried chicken pieces in to the cooker. close the cooker and cook for  two whistles( don't  put water).
9)Allow the cooker to cool gradually and  remove the chicken from the cooker and put it back to the pan.Dry up all the gravy on a high heat.
10) Now simmer the flame and put tomato ketchup & Coriander Leaves.keep stringing until the ketchup is completely absorbed.
11) Serve  hot with Rice or chappathi.

UPMA

Serves : 2, Preparation Time : 20 minutes, Health Caution Rating : Category 3

Ingredients:

Rava (Roasted Semolina): 1 cup
Carrot : 1/4 cup (Finely Chopped)
Onion : 1 (big-Finely Chopped)
Tomato: 1(chopped)
Ginger : 1tsp (Finely Chopped)
Green Chillies: 1 tsp (finely Chopped)
Salt : 1 tsp( As required)
Curry leaves: 2 springs
Urad Daal: 1 tsp
Oil/Ghee : 2tsp

Method:
1) Heat 2 tsp Oil In a pan, add Urdudal, green Chillies, curry leaves and Ginger in to it and stir it for one minute.
2)Add Onion & Carrot in to it and roast it well, 1/2 tsp salt.
3) Now add the Roasted semolina and stir for a while, add water & Salt, stir for a while and close the pan with a tight lid 
4)Simmer the flame nad cook for 3 to 4 minutes. 
5) Now remove the lid and stir  well and add chopped tomatoes in to it.
6) Upma Is ready to serve.

CHICKEN KEBAB

Serves : 2, Preparation Time : 40 minutes, Health Caution Rating : Category 2

Ingredients:

Chicken Boneless cubes : 1/4 kg
All Purpose Flour: 4tsp
Corn Floor : 3 tsp
Cumin Powder : 1 tsp
Chilly Powder : 2 tbsp
Coriander powder : 1 1/2 cup
Garam Masala: 1 tsp
Egg : 1
Ginger Paste : 1tsp
Garlic Paste : 1tsp
Lime Juice: 2-3 tsp
Green Chillies: 1 tsp (finely Chopped)
Salt : 1 tsp( As required)
Coriander Leaves: 2 strings (for Garnishing)
Onion rings: 3-4 ( For Garnishing)
Oil: For deep frying

Method:

1) Break the egg an put it in to a bowl. whisk it nicely using a spoon.
2)Add all the ingredients(except Chicken) and make it in to a think paste add little water if the paste is too thick.
3) Add chicken pieces to the mixture and mix well ( till it coats the chicken pieces evenly)
4) keep aside the marinaded chicken for 2 hours .
5)After two hours heat the oil in a deep bottomed pan and deep fry the chicken pieces.
6) Pat the chicken with a paper towel to remove excess oil.
7) Serve hot Chicken kebab with onion rings and coriander leaves.

TOMATO CHUTNEY

Serves : 4, Preparation Time : 20 minutes, Health Caution Rating : Category 3

Ingredients:

Tomato(big) : 1( Chopped)
Shallots: 10
Dry chillies : 5
Salt : 1 tsp
Canola/Vegitble Oil : 3 tsp
Curry Leaves : a small bunch
Mustard: 1tsp

Method:

1) Take a small pan, put 2 tsp oil and make it hot on a medium flame.
2) Once the oil is hot Put Shallots and roast it until its become golden brown
3) Remove the shallots from the pan and keep it aside and add now Tomatoes and red chillies to the pan roast it for 3 -4minutes.
4) Blend the roasted Tomatoes , Red chillies and shallots together and make a fine paste.
5) Add the remaining one Tsp oil to the pan, once the oil is hot put mustard and let it splutter.
then add the curry leaves and the blended mixture in to it. add salt and stir for 2 minutes.

Tomato chutney is ready.. You can serve with hot dosa or idly

DOSA (Crispy Savory Pancakes)

Serves : 4, Preparation Time: 12 hours( for the Dough) and 3 minutes for a single Dosa, Health Caution Rating : Category 4

Ingredients:

For dough
Doda/ idly Rice : 3 cups
Skinless Urad Daal: 1 cup
Fenugreek Seeds : 1 tsp
Salt : 2 tsp
Water : 2cups
Ghee/ oil : 3-4 tsp ( for making Dosa)

Method:

Batter Preparation:-
1) Wash the Rice Urad Dal and Fenugreek Seeds well.
2) Soak them separately for about 6 hours ( or overnight)
3) Drain all the water and put them in to a food processor and grind into a fine paste ( while grinding , grind rice separately and Urad Daal and Fenugreek seeds together). Add water if necessary. When all the rice and daal is ground in to a smooth paste, put it together into a large mixing bowl , check the consistency of the batter(it should thickly coats the finger once you touch the batter)Add more water if required.
4) Keep the dosa batter aside in a dark spot ( room Temperature), covered for 6-7 hours.After this fermentation add salt and Stir the batter well. now it is ready to make Dosas.

Dosa Preparation:-

1)Take a large, flat nonstick pan and keep it in the stove on a medium heat.
2) Dip a paper towel or cotton ball to the cooking oil / ghee and squeeze out any excess oil and rub it all over the surface of the pan. ( This is to grease the pan , other wise the Dosa will not come out properly)
3) Now fill a ladle with dosa batter and pore this batter gently onto the center of the hot pan, till
the ladle is empty.
4) Start spreading the in a sweeping circular motion. (you can spread up to 7" to 8" diameter).
5) Once you finish spreading the batter,dip the basting brush in to the oil or Ghee and drizzle the it all over the surface of the dosa.
6) When the upper surface of the dosa begins to look cooked, Flip the dosa and allow to cook it for one more minute.
7) The Hot Dosa is ready now you can serve it with Coconut chutney,Tomato chutney or
Sambar.

CARROT HALWA

This Carrot Halwa reminds me the good time with Soverign Health India Team, Mavelikara...
This i made for my colleagues as they just wanted to test whether i know cooking ( before my wedding)....!!!!

Serves : 8, Preparation Time : 40 minutes, Health Caution Rating : Category 2

Ingredients:

Grated Carrot : 8 cup
Condensed milk: 1 cann( 400 ml)
Ghee : 3 tbsp
Cardamom Powder : 1 tsp
Sugar : 2 tbsp
Milk : 1 1/2 cup
Cahew nuts : 6
Resins : 10
Cherry : 2 (for Garnishing)

Method:

1) Take a thick& deep bottomed pan and add the grated carrot and milk in to it.
2) Stair it occasionally and cook in a lower flame till the complete milk is absorbed.
3) Add the condensed milk& sugar in to it and stair continuously.
4) Once it becomes dry add ghee.
5) In a small pan Heat little ghee and fry the cashews and resins.
6) Transfer Carrot Halwa to the serving bowl and then sprinkle the roasted resins and
cashewnuts.
7) Garnish with the cherries.
8) Serve it hot or Refrigerate for at least an hour and serve chilled with ice cream scoop.