Mundri kothu sweet

Ingredients:

• Green gram- 250 grams
• Coconut- 1 cup(Grated)
• sesame seeds-2tbsp
• Dry Ginger/Sukku- 1 inch
• Black Jaggery- 200gms
• Raw Rice flour- 1 cup
• Salt- 1/2 tsp
• Turmeric powder- 1/2 tsp
• Water- 1 cup
• Oil for frying 

Method:

• Dry roast the greengram for 10 min and let it cool
• Dry roast the coconut to  a golden color and  let it cool
• Dry roast the sesame seeds  and let it cool
• Grind roasted green gramwith dry ginger  to a coarse fine powder ,
• Mix roasted coconut and sesame seeds with green gram powder 
• Dissolve the black jaggery into cup of hot water, once the jaggery dissolved in the water ,strain it  to remove the dust particles.
• Mix this jaggery water with  prepared powder and make small balls
• In another bowl, add rice flour, salt,turmeric powder and little water to  make thick  rice batter
• For frying 
• Heat a frying pan ,pour the oil and boil it in medium flame.
•  Once the oil is hot, dip the balls into the rice batter ,make sure the balls covers well with the batter. Put this dipped balls into the oil, and fry until the color become golden color. 

Mango kesari

Ingredients :

• Rava(sooji)-1 cup
• Mango puree -1.5 cup
•  Sugar  - 1 cup
• Ghee  - 3 Tbsp 
• Milk -1cup
• Water -1cup
• cashew nuts and raisin- 2 Tbsp

Method

• Heat a  pan, melt a tbsp of ghee and fry cashew and raisin and keep aside .
• In the same pan, add one more tbsp of ghee and add rava and  roast it  for 5 min and keep aside 
• In a pan pour a cup of  milk  and a cup of water  and let it boil for a min then add mango puree and let it boil for 5 min
• Now add roasted rava , slowly and mix thoroughly till the rava gets cooked with mango puree mixture 
• Add sugar and mix till sugar  dissolves into the mango rava mixture.
• Add the remaining ghee and continue mixing till the kesari leaves the sides of the pan .
• Add  the nuts and raisins,then swich off the flame

Mango puree

  Puree of mango can be easily extracted by peeling any variety of mango and then crushing it. In order to extract mango pulp, crush using your hands or put the pieces in a mixer or food processor and blend to a pulp. 

Chilly parrotta

Ingredients:

• Parotta- 5 nos
•  Onion - 1 
•  Bell Pepper - 1 
• Ginger garlic paste- 1 tsp
• Spring Onions - 2
• Chilli powder - half tsp
• Coriander powder - half tsp
• Garam Masala - half tsp 
• Turmeric powder - 1/4 tsp 
• Chilly garlic  sauce
• Tomato ketchup
• curry leaves
• coriande leaves
• Salt - to taste
• Oil - 1 to 2 tbsp

Method:

•  Chop the onion and bell pepper into  1 inch cubes 
• Fry the frozen parotta in a dosa  tawa till they get crisp (instead of deep-frying). 
• Cut the parotta into cubes and keep aside.
• Heat a 2 tsp of oil and add curry leaves ,onions and  saute them .
• Then add ginger garlic paste and saute it &add bell pepper and saute it well.
• Add chilly powder ,coriander powder ,garam masala ,salt and saute it
• Then add chilly garlic sauce, tomato ketchup let it boil for a min &then add a cubed parottas and toss (mix) it well for 2 min 
• Switch off the flame and garnish with spring onion  and coriander leaves 

Note:

It will come for 2 servings 

Rava dosa with coriander chutney

Ingredients 

Rava                 1 cup
Rice flour          1/2 cup
Maida                1/2 cup
Ginger grated     1 tsp
Peppercorns      1tsp
Cumin seeds    1 tsp
Green chilly        2
Curry leaves
Coriander leaves
Onion finely chopped 1 cup
Salt


Method 

• In a bowl mix rava,rice flour,maida and salt 
• Then add finely chopped green chilly ,curry leaves,ginger,coriander leaves,pepper corns and cumin seeds .Mix all ingredients together 
• Pour water and  make it as like  dosa batter ..you can use either water or  butter milk for mixing
• Heat a dosa pan and  sprinkle the batter with hands and  sprinkle the  onions on top of it .
• serve with  chutney 

Coriander chutney
Ingredients 


Coriander finely chopped     1 cup
Garlic                                5 pods
Red chilly                           3
Onion                                 1
salt

Method

• Heat a pan ,pour oil and add  onion , red chilly, garlic and  saute for 5  min ,
• Then add chopped coriander leaves and saute for a min ,then switch off the flame 
• Let it cool and grind it with salt
• Tempering with mustard seeds , curry leaves and hing