Moong Dal (Whole green gram) - 1cup
Rice               - 1tsp
Green Chillies - 6
Ginger           - 1 piece
Cumin seeds - 1tsp
Salt               - to taste
Chopped onions - 2 nos
Chopped coriander leaves - 1/4 bunch
Method:
1. Wash and soak moong dal along with 1tsp rice over night.
2. Drain and grind dal together with green chillies and ginger into a fine paste of medium consistency. Later add cumin seeds and salt and mix well.
3. Heat a flat pan and pour a spoonful of batter into the center of the pan. Spread batter into a thin pancake. Spread a tsp of oil over the edges of the pancake. Reverse it and cook the pancake on medium heat until greenish brown.
4. Mix chopped onions and coriander leaves and sprinkle the mixture evenly on the pancake. Roll or fold it into half and remove from flame. Repeat the same for rest of the batter.

INGREDIENTS:
TOMATOES-4 BIG SIZE
ONION-1(FINELY CHOPPED)
MUSHROOM(FINELY CHOPPED)
BREAD-1 SLICE(CRUMBLED)
LOW FAT COTTAGE CHEESE-1 CUP
SALT-1 TSP
PEPPER-1/2 TSP
CORIANDERLEAVES-FEW(CHOPPED)
BUTTER-1 TBSP
PROCEDURE:
1.WASH TOMATOES AND CUTOFF  A THIN SLICE ON THE TOP OF EACH TOMATO AND KEEP THAT TOP SLICE ASIDE.IT SEVES AS A CAP FOR STUFFED TOMATO.
2.SCOOP OUT PULP FROM EACH TOMATO.KEEP TOMATO SHELLS ASIDE.CHOP PULP.
3.MELT BUTTER IN A PAN.ADD ONIONS,MUSHROOMS,TOMATO PULP AND FRY IT UNTILL THICK.NOW ADD CRUMBLED BREAD,COTTAGE CHEESE,SALT,PEPPER AND MIX WELL.
4.NOW DIVIDE THE COOKED CURRY INTO 4 PORTIONS AND STUFF IT INTO 4 TOMATOES.GARNISH WITH CORIANDER LEAVES ON TOP.
5.NOW TAKE PRESSURE COOKER AND POUR 1/2 CUP WATER INTO IT.PLACE A GRID IN COOKER.NOW KEEP THE STFFED TOMATOES ON THE GRID.
6.CLOSE COOKER AND COOK FOR 1 WHISTLE.
7.OPEN COOKER AND SERVE HOT.

SWEET CORN(CREAM STYLE)-400 GMS TIN.
CORNSTARCH-10 TBSP,A LITTLE TO DUST
SALT-FOR TASTE
WHITE PEPPER POWDER-1/2 TSP
OIL- FOR DEEP FRYING
PROCEDURE:
1. MIX SWEETCORN,CORNSTARCH,SALT,PEPPER,1 CUP OF WATER AND COOK UNTILL THICK
2.SPREAD THIS THICK MIX ON A GREASED PLATE,SMOOTHEN THE TOP AND KEEP IT IN THE FRIDGE UNTILL IT SETS PROPERLY.
3. NOW CUT INTO SQUARE SHAPED PIECES AND DUST WITH CORN STARCH.
4. NOW DEEP FRY IN OIL.DRAIN ONTO AN ABSORBENT PAPER.
5.SERVE HOT

MAIDA-100GMS
CHEESE-75 GMS
BUTTER-50 GMS
EGGS-2
OIL-1 TSP
WATER-150ML
GARLIC PASTE-1 TSP
CHILLIES-1(CHOPPED)
ONION-1(CHOPPED)
CORRIANDER LEAVES-FEW(CHOPPED)
TOMATO PUREE-2 SPOONS
PROCEDURE:
1. TAKE A COOKING VESSEL AND ADD BUTTER,HOT WATER TO IT.
2.NOW BOIL IT FOR 10 MIN AND ADD MAIDA TO IT.
3.NOW REMOVE FROM FIRE AND LET IT COOL.
4. NOW ADD 2 EGGS(BEATEN),GARLIC PASTE,CHILLI,CHILLI POWDER,ONION,CORIANDER,CHESSE  AND MIX THROUGHLY.
5. NOW ADD TOMATO PUREE.
6. NOW IT BECOMES LIKE A THICH DOUGH.
7. DIVIDE THIS DOUGH INTO SMALL BALLS SHAPE .
8. TAKE A KADAI AND DEEP FRY THESE BALLS IN OIL.
                                  MASALA CHEESE BALLS READY.

INGREDIENTS:

WHITE BUTTER-100 GMS
MAIDA                  -100GMS
SUGAR POWDER-100GMS
VANILLA ESSENCE-1/2 TSP
EGGS-2
BAKING POWDER-1/2TSP
PEPSI OR MILK -1/2 TUMBLER

CORN IS TASTY AND HEALTHY FOOD. CORN SOUP IS MOST POPULAR SOUP.
INGREDIENTS:
WATER-1 1/2 CUPS
FRESH CORN-2 CUPS
CURRY POWDER-41/2 TSP
SALT-1 1/2 TSP
BUTTER-1 1/2 TSP
BAY LEAF-1
ONION-1 CHOPPED
GARLIC-6 CLOVES CHOPPED
POTATO-PEELED AND CHOPPED
CURD-1 1/2 CUPS
PROCEDURE:
1. PUT CORN,WATER,CURRY POWDER,SALT IN COOKER AND BOIL IT FOR 10 MIN.
2. AFTER COOLED ,OPEN COOKER AND DRAIN WATER EXCEPT CORN.PUT THE CORN IN A BOWL.
3. NOW MELT BUTTER IN  RINSED COOKER.ADD BAYLEAF,ONION,GARLIC.STIR FRY TILL ONION IS TRANSPARENT.ADD POTATO,REMAINING CURRY POWDER,SALT AND STIR.
4. NOW CLOSE COOKER AND BOIL FOR 5 MIN.
5.WHEN COOLED ,OPEN COOKER ,REMOVE BAY LEAF FROM SOUP AND BLEND THE SOUP.
6.AFTER BLENDING BOIL THE SOUP ,ADD CORN TO THE BLENDED MIXTURE AND BOIL FOR 5 MIN.REMOVE FROM HEAT.
7. NOW ADD CURD AND SERVE HOT.

HOW TO PREPARE DOSA BATTER:

URAD DAL-1 CUP
RICE-2 CUPS
WASH AND SOAK URADDHAL FOR 5 HOURS. NOW  GRIND  IT TO FORM A SMOOTH BATTER. DO THIS ALL ONE DAY BEFORE EVENING TO SET.NEXT DAY MORNING  YOU FIND THAT BATTER IS  FERMENTATED. NOW ADD SALT ACCORDING TO TASTE. NOW TAKE A NON -STICK DOSA PAN AND SPREAD THE BATTER ON THE PAN.PUT LITTLE GHEE ON THE EDJES OF THE DOSA.AFTER IT GETS TO GOLDENBROWN COLOUR, REMOVE FROM PAN. SERVE HOT WITH COCONUT CHUTNEY AND SAMBHAR.
WHEN I WAS NEW TO COOKING,I FELT VERY DIFFICULT TO PREPARE DOSA BATTER AND IDLI BATTER. BUT AFTER KNOWING HOW SIMPLE THE TECHNIQE IS.......I FELT VERY EASY. SO I AM DEDICATING THIS RECIPE FOR MY FRIENDS WHO ARE BEGGINERS TO COOKING                          

Directions:
·  Soak the urad dal in hot water for about 1 hour.
·  Blend in a food processor using very little water till you get a smooth dough.
·  Mix in all the remaining vada ingredients.
·  Make small balls of the dough and deep fry in hot oil till golden brown. Drain and set aside.
·  Let it cool to room temperature.
·  Add the ginger and salt to the diluted yoghurt and whisk well till it becomes very smooth.
·  Prepare the seasoning with mustard seeds, curry leaves and hing.
·  Add to the curds and mix well. Now add the cooled vadas and mix well.

Ingredients
250g green gram
25g ginger
5 green chilies
1 tsp cumin seeds
2 onions, chopped
2 sprigs curry leaves
oil for frying
salt to taste
Method :
Wash the green gram and soak in water overnight. Drain all the water and blend them for
25-30 seconds. These should not be blended to fine paste.
To this batter, add chopped green chilies, onions, ginger pieces, cumin seeds, curry
leaves, salt and mix well
Heat oil in a pan, place the batter on your palm, form an oval shape, insert your finger to
form a hole in the middle of the batter and drop into the oil.
Fry them on both sides until golden brown in color and crispy.
Serve hot with any chutney.