Thoor Dhal Kuzhi Paniyaram

Ingredients
Idly rice-2 cups
Thoor dhal-3/4 cup
Urad dhal-1/4 cup
Salt to taste
Oil-to cook the paniyarams
Method
Soak rice & dhals separately for 2 hours.Grind the dhals till fluffy & keep it aside.Grind the rice to fine rawa consistency.Mix everything together,add salt & let it ferment overnight.Heat a paniyaram pan,pour 1tsp of oil in the holes.Pour a ladle of the batter in the wholes & cook it till crisp on both sides.Serve it with any chutney or idly milagai podi.
Note:You can even make Idlys out of this batter(Courtesy: Mrs.Mallika Badrinath)

Watermelon Lassi

Ingredients
Seedless watermelon chopped-1 cup
Thick curd-1/2 cup
Sugar-1 or 2 tsp
Crushed cardamom powder-a pinch(optional)
Method
Blend all above ingredients together in a blender till smooth and frothy.Serve it cold with ice cubes....

Kara Sev

Ingredients
Besan-1 & 1/2 cup
Rice flour-1/2 cup
Hing-1/2tsp
Red chilly powder-1tsp
Jeera-2tsp
Crushed pepper-2tsp
Salt to taste
Butter-1tbsp
Oil-to deep fry
Method
Mix all above ingredients together.Add water little by little & mix it to a dough(this dough will be a bit sticky).Fill it in a sev press which has bigger holes in it.Press it directly into the hot oil.Deep fry it in medium flame till crisp & light brown on all sides.Cool & store it in an air tight container.
Inspired by Tasty appetite

Rajma Sundal / Kidney Beans Sundal

Rajma Sundal

Ingredients

Cooked rajma/kidney beans with salt-2 cups
(do not over cook the beans)

Desiccated coconut-1tbsp

Chopped curry & coriander leaves-little

Tempering

Oil-2tsp

Mustard,Urad dhal.Jeera/cumin-each 1/4tsp

Chopped green chillies-1

Method
Heat oil in a pan & temper it.Add the cooked rajma &coconut,saute for 2 minutes.Switch off the stove garnish with chopped curry & coriander leaves & serve......

Brinjal Paratha / Eggplant Paratha Recipe / Baingan Paratha

Brinjal Paratha

Ingredients for brinjal masala
Big eggplant chopped-1/2
Turmeric powder-1/4tsp
Red chilly powder-1/2tsp
Roasted jeera powder-1/4tsp
MDH Kitchen king masala-1/8tsp
(or any garam masala-optional)
Chopped coriander leaves-3tsp
Oil-1tsp
Other ingredients
Whole wheat flour-1 & 1/2 cup
Salt to taste
Oil-to cook parathas
Method
Heat oil in a pan fry the brinjals till slightly cooked.Add all the dry ingredients & fry a bit.Cool & grind to a coarse paste.Add coriander leaves & mix it.Add wheat flour,salt to the mixture add very little water if required & make a soft dough.Take a small ball roll it out into circles.Cook it on tawa/griddle with little oil till coked & light brown on all sides.Serve it hot with any side dish.........

Mango Thokku / Mango Pickle

Mango Thokku

Ingredients

Raw mango grated-2

(skin removed and grated)
Garlic sliced-6
Salt to taste
Red chilly powder-3tsp
Turmeric powder-1/2tsp
Hing-1tsp
Dry roasted & powdered fenugreek seeds(methi)-1tsp
Tempering
Oil-1 cup
Mustard-2tsp
Curry leaves-little
Method
Heat oil in a pan & temper it with above ingredients.

Fry the grated mango till slightly cooked,add all the dry powders except fenugreek powder.

Fry a bit and switch off the stove,mix in the fenugreek powder & garlic.

Cool completely & store it in fridge.

Recipe for Mango Thurumu Pickle HERE

Jicama Raita

Ingredients

Grated & slightly squeezed jicama-1/2 cup
Thick curd-1 cup
Salt to taste
Chopped coriander leaves-little
Tempering
Oil-1/2 tsp
Mustard-1/4tsp
Jeera/Cumin-1/4 tsp
Chopped onion-2tsp
Red chillies-1
Hing-a pinch
Method
Mix all above ingredients together.Heat oil in a pan & temper it.Mix it with the above ingredients & serve it cold.

Mysore Bonda

Ingredients

Maida/all purpose flour-1 cup

Rice flour-1/4 cup
Buttermilk to make a thick batter
Salt to taste
Jeera/cumin seeds-1tsp
Baking soda-1/2 tsp
Chopped green chillies-2 small
Chopped ginger-1tsp
Chopped coconut-3tsp
Method
Mix all above ingredients together.Add butter milk & make a thick batter like urad dhal vada batter.Heat oil in a pan,wet your hands & take smalls ball & drop it in hot oil.In medium flame fry it till brown on all sides.Serve it with any chutney.