BHINDI MASALA

required:oil-2 tbsp,cumin seeds-1/2 tsp,onion-1 big finely chopped or ground,tomatoes-3/4 th kg,turmeric pd-less than 1/4 th tsp,grated ginger or ginger&garlic paste-1/4 th tsp,salt-according to taste,red chilli pd-1&1/4 th tsp,bhindi or ladies finger-1/4 th kg
method
fry the bhindi in little oil and remove to a plate.sprinkle little salt on the bhindi.in the same pan pour the remaining oil and fry the cumin seeds,onion with turmeric pd and little salt until nicely golden.tip in the ginger&garlic paste and fry until the raw smell is gone.add the tomatoes,red chilli pd and cook covered until oil appears on the surface.this cooked paste can be used for other purposes also.seperate a little of this mix to a bowl and toss the bhindi in the remaining mixture
for a min.serve with rice or roti

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TOMATO DOSA

required:dosa batter,tomato paste
method
prepare the tomato paste following the above recipe[bhendi masala].spread this paste on the dosa or mix this paste with the dosa batter and prepare the dosa.fry until crisp on the bottom by adding oil.

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DOSA

required:uraddal-1 cup,idli rice or boiled rice-2 cups,sonamasoori rice-1 cup,methi seeds or fenugreek seeds-less than 1/4 th tsp,water-to grind,oil-to fry,salt-according to taste
method
wash and soak the dal in water along with methi seeds.in a seperate vessel soak the rice in water,after washing nicely.after 4-5 hours grind the dal in a wet grinder or mixie by adding water little by little until smooth but thick paste is formed.remove this to a vessel and grind the rice in the same jar by adding water again.wait until the texture will be slightly coarse.the consistency will be thin.mix both ground rice, dal paste,salt and leave to ferment for 5 hours or overnight.when its fermented the batter rises and bubbles are formed on the surface.this batter can be frozen without fermenting and whenever required it should be thawed and fermented overnight to use.this frozen batter has to be used within 15 days.
before preparing the dosa add salt and water as required to the batter.the batter should not be very thick or runny.heat the dosa pan and rub it all over with a small piece of onion.pour a ladle of this batter in the middle of the tawa and evenly spread the batter from inside to the outside in a quick circular motion.pour a tsp of oil around the dosa and also fewdrops in the middle for it to become crisp and wait for it become golden.

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BANANA OOTAPPAM

required:dosa batter-2 ladles,banana-1 large,salt-according to taste,walnuts chopped-optional,sugar-1 tsp,ghee or oil-to fry
method
mash the banana and mix with dosa batter.add salt and sugar to this.this mixture should be slightly thicker in consistency than the dosa batter.pour this on a heated pan and do not spread.add the chopped walnuts on top.pour little oil around the oothappam and when it's golden on the bottom
flip it over and pour few drops of oil again.when it's cooked on both sides remove to a plate.serve with grated jaggery

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