Makes about 20 Adais

Directions:
Soak rice and dhal together for 2-3 hours. Grind it along with coconut and chillies till it becomes a thick paste. Mix in the other ingredients. Heat a heavy dosa pan and spread little batter on it using the ladle into a thick circular adai. Add a teaspoon of oil around and fry on both sides in medium flame. Serve hot with chutney or tomato sauce.

Ingredients :
900 grams potatoes, finely chopped (2 pounds)
350 grams seeded green peppers (3/4 pound)
7 tbsp cooking oil
2 small onions, finely chopped
½ tsp fenugreek seeds
1 tsp white cumin seeds
1 tsp crushed garlic
1 tsp haldi
1 tsp red chilli powder
225 grams tomatoes, finely chopped (1/2 pound)
½ cup fresh coriander, finely chopped
salt to taste

Directions :
Heat the oil in a saucepan and brown the onions.
When they are golden put the fenugreek and cumin seeds and stir until they turn a shade or two darker.
Put the garlic, haldi, red chilli powder and salt and stir together for a few minutes.
Put the chopped potatoes and green peppers and simmer over low heat in a covered pan.
After 5 minutes, put the tomatoes, replace the lid and cook until both the potatoes and peppers become tender.
Stir in the fresh coriander before removing from the heat to serve.

Ingredients:
1 large cauliflower
2 potatoes, boiled & peeled
1 tbsp coriander, finely chopped
1 green chillies
1 onion, finely chopped
¼ tsp turmeric powder
½ tsp dhania powder
1 tsp lemon juice
2 tbsp curds
½ tsp cumin seeds
3 tbsp oil or ghee

To be ground into paste:
2 tbsp coconut, grated
¼ cup coriander, chopped
3 green chillies
½ tsp ginger grated
1 tsp garlic grated
1 onion
½ tsp wheat flour

Directions:
Break cauliflower into florettes. Simmer in boiling water for 3 to 4 minutes.
Drain, keep aside. Chop potatoes into medium chunks.
Heat oil in a pan, add cumin seeds, allow to splutter.
Add onion and green chilli, saute till pink.
Add paste, turmeric powder, dhania powder, saute for 2-3 minutes.
Add curds, stir continuously, till boiling resumes.
Add potatoes, cauliflower, cook till gravy thickens.
Stir occasionally to avoid burning.
When gravy is thick and oil separates, add lemon juice and it is done .
Garnish with coriander, serve hot.

Method:
Put the washed spinach in a pan, add very little water and a pinch of salt.
Cover and boil over a high flame for 2 minutes.
Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute.
Keep slightly coarse, do not make very smooth. Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside. In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates. Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes.
Add lemon juice. Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently. Serve hot.

Spices:
1¼ tsp red chili powder
¼ tsp turmeric powder
1 tsp jeera
salt to taste

Method:
Pressure cook arabi. Remove the skin and mash the arabi, keep aside.
Grind the spinach in a food-mixer and pressure cook with a pinch of salt and keep it aside.
Drain all the water from the rice and throw away the water.
Take a non-sticking skillet and place it on medium heat.
Pour oil and when it is hot, put jeera. When they crackle, put onions and sauté till onions are brown.
Add tomatoes to the fried onions. Add spices and little water
Add the mashed arabi. Stir it well and mix it well for 5 minutes.
Ready to serve.

Method :
Take out the skin and pulp the brinjal.
Heat the ghee and sauté the onion till it becomes translucent.
Put the ginger, garlic and green chilies and fry for a minute.
Put the chilli, coriander and cumin powders.
Put the garam masala, salt and cilantro.
Cook for a minute. Add the eggplant pulp, mix and cook for about 5 to 10 minutes.
Combine the beaten yogurt.
Ready to serve.

Method:
Cut the onions, tomato and beetroot into small pieces.
Heat ghee in a tava, allow the curry leaves to splutter.
Add the onions first, when golden brown tomato and then beetroot.
Grind chillies, pepper, rice and cumin seeds in the mixie and add it to the vegetables.
Add sugar. Add salt and allow the ingredients to cook to 10 – 15 minutes, till beetroot is cooked.
Add cooked moong dal to the cooked vegetables for 5 minutes in low flame.
Remove it from the tava and add lime.
Garnish it with corrinder.

Method :
Wash bhindies and chop them into small pieces.
Take ½ of onions and grind with ginger and spices.
Add this to the yogurt. Put some water and mix well to make a paste.
Heat a non-sticking skillet and pour oil. When oil becomes hot add the remaining onions.
Fry on medium heat till the onions turn light brown
Put the yogurt paste and fry for 5 to 7 minutes while stirring.
This will result into a mesh texture separating oil.
Add bhindies and mix well. Add remaining water and cover it with a lid.
Allow it to cook for about 5 minute on medium heat.
Take out from flame and sprinkle coriander leaves.

Method:
Roast the brinjal over fire till it is nicely cooked.
Cool and remove the skin.
Mash the roasted brinjal.
Mix in the mustard oil, chillies, onion pieces and salt to taste.
Mix well and serve.

Method:
Cut the brinjals into medium size pieces
Put the brinjals in a glass bowl and pour one cup of water in it.
Place the bowl in microwave oven and boil it for 7 minutes.
After boiling take it outside the oven and mix the soya sauce, chillipowder, ginger garlic paste, garammasala, corn flour and salt.
Keep it aside. Now cut the capsicum and onion into small pieces.
In a glass bowl take 1 tsp oil and put the capsicum and onion in it and cook in microwave for 2 minutes.
Mix the cooked capsicum and onion with the cooked brinjals and put these in the microwave and again cook it for minutes.
After taking it outside mix the coriander leaves and serve hot.