Ingredients:
Boiled potatoes: 6
Dried peas: soaked overnight and cooked in a pressure cooker.
Tomatoes: 2
Yoghurt: 1/2 cup
Onions: 1
Chillies: 2
Ginger garlic paste: 2tbsp
Poppy seeds and coconut paste: ½ cup.
Cashewnuts: broken into small pieces
Chilli powder: 1 tsp
Turmeric: 1 tsp
Bay leaves: 2
Cinnamon, cardamom and cloves : few each
Salt to taste

Fry Bay leaves, cinnamon, cardamom and cloves in oil, add onions and chillies and fry until they are brown, now add cashewnuts, ginger garlic paste and sauté for few min.
Now add potato pieces, dried peas, tomatoes, chilli powder, turmeric and salt and fry for 2 min and then add coconut and poppy seeds paste and sauté for few more min and then add water and cook in medium heat.

When the oil starts oozing, switch it off and add the yoghurt, mix it and garnish with coriander.

Serve hot with chapathis, they taste heavenly!!!!!

Many of my North Indian friends didn’t know about these dosas until they tasted at our place and in an instant they have become a huge hit around here

Ingredients:
Moong dal: 2 cups
Chillies : 3 to 4
Jeera: tsp
Ginger: an inch

Soak moong dal overnight and grind it the next day with chillies, jeera and ginger.
My sis suggested to use sprouts which are quite healthy so this time, I soaked overnight and drainded the water out and left for couple of hrs and then grind it.

Upma:

Ingredients:

Semolina: 2 cups
Onion: 1 cut into small pieces
Chillies: 2
Curry leaves: 2 sprigs
Urid dal, chana dal, mustard seeds: 1 tsp

Fry urid dal, chana dal and mustard seeds in oil until mustard seeds start to splutter, add curryleaves, onion and chillies and fry for some time.
Add salt and 2 cups of water.
As soon as the water starts boiling, add semolina and keep on missing it in the water, if u don’t mix then u get lumps so make sure to mix through out.
Cook for few min and that’s it really, u’r tasty upma is ready.

Now take a tawa and when it is hot add a spoonful of batter and spread it around and put some upma in the middle and close from either sides when its brown.

Serve hot with coconut chutney, ginger and sambhar.
This was a hit this weekend when friends were around. Found time to actually take couple of pics before serving them.