Corn Dosai

Ingredients:

Raw Rice	1 cup
Corn Kernels	2 cups
Green Chilly	2
Ginger	1 inch
Coconut (optional)	¼ cup
Cumin Seeds	1 tes
Curry Leaves	1 spring
Coriander leaves	1 tbs
Salt	To Taste
Oil	2 tbs

Procedure:

1. Wash and soak the raw rice for 2 hours. Then grind it with green chilies and ginger. [should not grind it into a fine paste]

2. Grind the corn kernels along with cumin seeds, coconut, salt and little water into a smooth paste.

3. Mix the rice and corn batters together  with water and make the batter to dosa batter consistency.

4.  Add finely chopped coriander leaves and curry leaves.

5. Heat the tawa and pour one ladle full of batter into a thin circular shape.

6.  Pour few drops of oil along the sides of the dosa. Turn over once it reaches golden color. Then remove from the tawa, when it is golden on both sides.

     This is a very soft, aromatic and healthy dosai. Goes well with spicy chutney.

Note:

If you are using dry corn kernels, soak it in water for 5 hrs before use.

Onion Garlic Kuzhambu

This kuzhambu is remedy for cough. I learnt this recipe from my Bangalore neighbor and friend Vijaya Amma. My hearty thanks to her.

Ingredients:

Sambar Onion / Big Onion (cut them into small pieces)	¼ cup
Garlic	¼ cup
Tamarind	Gooseberry Size
Red chilly and Coriander seeds Powder mix	3 tsp
Sesame Oil	2 tbs
Cooking oil	1 tsp
Mustard seeds	1 tsp
Salt	As required

Procedure:

1. Soak the tamarind in warm water for 5 mins. Then extract the juice completely. Add 2 cups of water.

2. Add red chilly, coriander powder mix and salt with tamarind water. Mix them well and keep it aside.

3. In a pan, add garlic and onion, sauté till the onion becomes translucent. Allow it to cool down and grind them into fine paste using little water.

5.  Heat the sesame oil in a pan, add mustard seeds and wait for popping.

6. Add ground paste and fry for a min. Then add tamarind mix and mix them well. Close the lid of the pan and cook till the mixture becomes 1/3 of it or till the oil separates.

   Now the onion garlic kuzhambu is ready to serve. Serve it with rice or parathas.

Tri Color Poriyal

Ingredients:

Carrot	1
Beans	10
Cabbage	100gms
Sambar Onion / Big Onion	10 / ½
Red Chilly	2
Mustard Seeds	¼ tea spoon
Bengal Gram / Channa dal	2 tsp
Curry Leaves	1 spring
Grated Coconut	1 tbsp
Salt	Required
Oil	1 tsp

Procedure:

1. Wash and peel the skin of the carrot. Cut it into small cubes.

2. Wash and remove the head and tail ends of the beans. Then remove the string from the beans and cut them into small pieces.

3. Clean and wash the cabbage and cut it into small pieces.

4. Chop the onion into very small pieces.

5. Steam cook the vegetables for 5- 7 mins.

6. Now add oil in a pan, splutter mustard seeds, Bengal gram, curry leaves, split red chillies and chopped onion. Fry until the onion turns into translucent.

7. Then add steam cooked vegetables and salt. Mix them well and cook for 2-3 mins.

8. Finally add grated coconut and mix well and switch off the stove.

     Tri Color Poriyal is ready to serve.