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Onion Rava Dosa

Rava (semolina) - 1 cup
Rice flour-1 cup
Green chilies- 3 (chopped)
Finely grated ginger- 1/2-inch
Black pepper- 1/2 tsp
Cumin seeds- 1/4 tsp
Salt to taste
A pinch of asafetida
Onions- 3 (finely chopped)
Cashew nuts- 3 tsp (roasted & broken)
Oil

Mix the rice flour and rava with some water and make it into a smooth batter. Add the asafetida, cumin seeds and salt. Cover and keep it in a warm place for about seven hours to ferment.
Mix the chopped onions, green chilies, ginger, cashew nuts and black pepper in a bowl and keep it aside.

Heat a flat pan (Thava) and Grease it with a spoon of oil. Add some water in the dosa batter and make it into a thin batter. Pour 1/2 cup of the batter in center of the pan (tava) and quickly spread with outward spiral motion to form a thin pancake of about 8 inches in diameter. Sprinkle some onion- green chili mixture on top of it. Dot the edges with little oil and cook until golden brown. Using a spatula carefully fold the dosa and remove from the pan. Repeat doing this with the remaining batter to make more dosas. Serve hot with chutneys or sambar.
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Rava Idli

Ingredients:
Rava - 1 cup
Grated Carrot - 1/2 cup
Green Chillies - 4
Salt to taste
Corriander leaves , curry leaves for flavour
urad dhal -1/2 tsp
Oil -1 tbsp
Cahewnuts - 5 (break into small pieces)
Mustard - 1/2 tsp

Directions:
Heat oil in a sauce pan,add urad dhal & mustard, allow it to get splitted and then add other ingredients except rava and fry for 5 minutes. Then add the rava and roast till dry. To this add the sour curd and leave it for 1 hr. Pour in idli moulds and cook in steam for 10 - 15 minutes. Serve with Idli sambar & Coconut Chutney
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Onion Uthappa

Ingredients

Idli Batter 2 cups (check Soft Idly)
Chopped Onions (4 medium size)
Minced Green Chilly (3-4 pcs)
Minced Ginger (1 inch size)
Oil as required
Salt to taste

Method:

Mix idli batter, chopped onion, minced chilly and minced ginger. (stir well)
Spread 1 spoonful of it to a heated frying pan. When the base is golden brown, turn the side and cook well.

Tips and Variations

Serve it with chutney.
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Poha

  This dish comes form the state of Maharashtra

You will need:  
Poha / Beaten Rice         1 1/2 cup
Onion (small)                  1
Frozen Peas                     1/4 cup
Potato (small)                  1/2                          (finely chopped)
Green Chilli                    1                              (finely chopped)
Coriander Leaves              2 tbsp                     (finely chopped)         
Lime Juice                      a few drops
Turmeric                         1/4 tsp          
Mustard Seeds                   1 tsp
Cumin Seeds                     1 tsp
Oil                                   2 tsp
Salt to taste

Method:

1) Heat oil in a Karai. Add the mustard seeds, when they stop spluttering, add the cumin seeds.

2) Add the onion ad sauté for a few mins. Add the green chilli and potatoes. Cover and cook on medium heat till done.

3) Add the peas cover and cook till tender. When the peas are cooking soak the Poha (beaten rice) in water and drain (this process takes just a few seconds)

4) Add this into the Karai. Add turmeric and toss the poha around till well mixed with all the ingredients.

5) Turn off the heat and season with lime juice and salt.
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MUTTON ULATHIYATHU
CHICKEN CHETTINAD
CHICKEN FRY
CHILLY CHICKEN
PEPPER CHICKEN
CHICKEN STEW
MUTTON CURRY

PULINKARI
SAMBHAR
THEEYAL
VEGETABLE STEW
MALAI KOFTA
BUTTER PANEER MASALA
CHICKEN CURRY
SPECIAL KERALA CHICKEN
MURG KALI MIRCH
MURG MIRCHI MASALA
CHICKEN WITH THICK GRAVY
SAAG CHICKEN
SPICY FRIED EGGS
KERALA CHICKEN
CHICKEN TIKKA MASALA
EGG KURMA
FRIED EGG & POTATO MASALA
EGG TIKKA
EGG&CHEESE
CURRIED OMLETTE