Green Pea Rice


  • 1 cup rice
  • A marble sized tamarind ball
  • 1 cup shelled green peas
  • 1 small potato, peeled and chopped fine
  • 2 small aubergines , chopped fine
  • 1 capsicum, chopped fine
  • 1 tsp turmeric powder
  • Salt to taste

Spice Paste –

  • 2 tsp oil
  • 3 tbsp coriander seeds
  • 2 tbsp urad dal
  • 3 tbsp Bengal gram dal
  • 1/2 tsp asafoetida powder
  • 5 red chillies

For Tempering

  • 3 tbsp oil
  • 2 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp Bengal gram dal
  • 1 dry red chilli, halved
  • A few curry leaves

Method –

  1. Pressure cook the rice and set aside to cool
  2. To make the spice paste – heat 2 tsp oil and fry all the ingredients. Grind fine, adding the tamarind
  3. Heat 3 tbsp oil and add all the ingredients for Tempering.
  4. When the mustard seeds splutter, add the green peas, potatoes, aubergine and capsicum
  5. Cook on low heat till all the vegetables are done, adding water if necessary
  6. Stir in the spice paste, turmeric powder and salt. Fry for 1-2 minutes
  7. Add the rice and stir gently till well blended

Masala Dosa


For the Batter –

  • Idli rice – 2 cups
  • Round white Urad dal – 1/2 cup
  • Thick poha (flattened rice) – 1/4 cup
  • Fenugreek seeds – 1/2 tsp
  • Salt & water – As needed

For the Potato Masala –

  • 500 gm potatoes, boiled, peeled and mashed
  • 2 onions, thinly sliced
  • 1” piece ginger, finely chopped
  • 2-3 green chillies, finely chopped
  • 1/4 tsp turmeric powder
  • A sprig of curry leaves
  • Salt to taste
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 3/4 tsp Bengal gram dal
  • 3/4 tsp urad dal
  • A pinch of asafoetida powder

Method –

  1. Wash the rice twice and soak it for 2 hours
  2. Wash the dal once and soak it in water for 2 hours along with fenugreek seeds and poha for 2 hours
  3. Drain the soaked water completely
  4. Take the dal mixture in a mixie jar. Add 1/2 cup of ice cold water and grind for 1-2 minutes
  5. Open the lid and add 1/4 cup water and grind another minute
  6. It will be a smooth paste. Remove the dal into a big vessel. If you can see small bubbles in the ground dal, then it is the correct consistency
  7. Now take the rice in the mixer. Add salt, 1/2 cup ice cold water and grind for 2-3 minutes
  8. Open the lid, add more water in regular intervals till a smooth batter is made. The batter should not be coarse or grainy
  9. In total, this batter takes a total of 1.5-2 cups of water for grinding dal and rice. Check the consistency. It should not be runny nor thick
  10. Now mix both the batters together. Keep the batter covered and leave it to ferment overnight or 12 hours. In cold climate, fermentation period should be considerably longer
  11. The next morning, the batter would be raised well
  12. Mix it well using a ladle
  13. For making dosa, take the required batter in a separate bowl, add little water (about 1/4 cup)
  14. Heat the tawa
  15. When the tawa is hot, reduce the flame and take a ladle full of batter.
  16. Pour the batter and spread it to make in thin
  17. Pour some oil around the dosa once it is half cooked on top Increase the flame to medium and cook till the sides of the dosa lift easily
  18. Fold the dosa and serve hot along with potato masala
  19. For the potato masala, heat oil in a pan
  20. Temper the oil with mustard seeds
  21. When the seeds splutter, add asafoetida powder urad dal, Bengal gram dal
  22. When the dals turn golden brown, add thinly sliced onions, green chillies and ginger. Sauté for a few minutes until onions turn pink.
  23. Add salt and turmeric powder
  24. Add 1/2 cup to 3/4 cup hot water. When the water starts boiling, add the mashed potatoes
  25. Mix well and cook for a few minutes till everything is well blended and the water dries up
  26. Serve with coconut chutney and sambhar
A glimpse of the process taken from Internet

Medu Vadai


  • 1 cup urad dal
  • 4 green chillies
  • Salt to taste
  • 1 tsp asafoetida powder
  • A bunch of finely chopped coriander leaves
  • Oil for deep frying

Method –

  1. Soak the urad dal in 2 cups of water for 3 hours
  2. Drain off excess water completely
  3. Add the green chillies, salt and asafoetida powder
  4. Grind to a smooth batter, using very little water
  5. Add the chopped coriander leaves and mix well
  6. Heat oil in a kadhai
  7. Take a tea strainer, invert it, wet it and place a ball of prepared mixture
  8. With wet finger, make a hole in centre
  9. Invert the tea strainer into the hot oil and drop the mixture ball
  10. Similarly, prepare 2-3 more vadas
  11. Deep fry on medium flame till golden brown in colour
  12. Serve with sambhar and chutney

Ven Pongal (Rice Lentil Dish)


  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 1 cup uncooked rice
  • 1/2 cup yellow moong dal
  • 1/2 tsp turmeric powder
  • 4 1/2 tbsp ghee
  • 2 tbsp oil
  • 1 tsp asafoetida powder
  • 1” piece ginger, grated
  • A few curry leaves
  • Salt to taste
  • 2 tbsp grated fresh coconut (optional)
  • 2 tbsp cashews, halved and fried in ghee

Method –

  1. Powder coarsely the cumin seeds and peppercorns. Set aside
  2. Roast the rice and dal separately
  3. Mix together, wash well, add turmeric powder and 4 1/2 cups of water
  4. Pressure cook and set aside
  5. Heat the ghee and oil in a pan
  6. Add the cumin pepper powder, asafoetida powder, grated ginger and curry leaves
  7. Stir in the cooked rice and dal and add salt
  8. Add the grated coconut.
  9. If desired, pour in 1/2 cup water
  10. Garnish with fried cashews