Thavse-Layi Polo/Cucumber-Puffed Sorghum pancakes

Recipe Type : Indian                                                                     Yield : 2
Preparation Time : 10 mins                                                          Cooking Time : 2 mins each

Ingredients :
1 cup white rice
1 small cucumber
1 tbsp grated coconut
1/2 cup lay/puffed sorghum
salt
oil for cooking
water as required

Method :
1. Soak white rice for 3 hours.
2. Grind soaked rice, cucumber, grated coconut, salt, water and puffed sorghum into fine paste.
3. Batter consistency should not be too thin or thick.
4. Heat a griddle. Sprinkle little oil.
5. Pour one ladle of batter. Cover pan with a lid. Cook dosa on both sides.
6. Serve pancakes with curry or chutney.

Ivy gourd Stir Fry

Recipe Type : Indian                                                                 Yield : 4
Preparation Time : 10 mins                                                      Cooking Time :25 mins

Ingredients :
1/2 kg Ivy gourd
12 almonds (dry roasted)
2 tbsp peanuts (dry roasted)
3 garlic pods
8 Byadagi chilies (dry roasted)
1/4 tsp tamarind paste
1 tbsp coriander seeds
1 tsp cumins seeds
salt to taste
1 tbsp oil
1/2 tsp mustard seeds
6 curry leaves
water for cooking

Method :
1. In a mixer jar add roasted peanuts, almonds, 3 garlic pods, Byadagi chilies, tamarind paste and coriander seeds, cumin seeds, little water. Grind to fine paste.
2. Heat a pan. Add oil, mustard seeds and curry leaves for tempering.
3. Now add chopped ivy gourd, water, salt and ground masala. Cover the pan with a lid. Cook until done.
4. Serve with rice, pancakes or Indian roti.

Rice-Puffed Rice Pancakes

Recipe Type : Indian                                                                      Yield : Count of 20
Preparation Time : 15 mins               Soaking Time : 4 hrs            Cooking Time : 3 mins each


Ingredients :
2 cups white rice
1 cup puffed rice
1 cup grated coconut
1/4 cup cooked white rice
pinch of baking powder
salt to taste
water as required
oil for frying

Method :
1. Soak rice for 4 hours.
2. In a mixture jar add rice, water, grated coconut, cooked white rice, and puffed rice, and grind to fine paste.
3. Take this batter in a bowl. Add salt and baking powder. Mix well.
4. Heat a pan. Sprinkle little oil.
5. Pour one ladle of batter. Cover pan with a lid. Cook pancakes on both sides.
6. Serve with chutney.

Spicy coconut milk

Recipe Type : Indian                                                                     Yield : 4
Preparation Time : 10 mins                                                          Cooking : 5 mins

Ingredients:
1 cup grated coconut
1/4 tsp tamarind paste
8 green chilies (seeds removed)
salt
1/2 tsp asafoetida
water
1/2 tsp oil

Method :
1. Heat a pan. Add little oil.
2. Put deseeded chilies, tamarind paste and grated coconut. Fry 4 mins. Allow to cool.
3. In a mixer jar add fried ingredients, water, asafoetida and salt. Grind to fine paste.
4. Sieve it. Consistency should be watery. Serve with shevai or dosa.

Hayagreeva

Recipe Type : Indian                                                                                Yield : 4

Preparation Time : 10 mins                                                                     Cooking Time : 40 mins

Ingredients :

1/2 cup chanadal (spilt chickpeas)

1 big banana

1/4 cup chopped dates

1/4 cup raisin

1/4 cup cashew nuts

1/4 cup clarified butter

1/4 grated coconut

2 cups water (as required)

6 cardamom pods

1 clove

2/3 cup jaggery

1/4 cup honey

Method :

1. In a pan add 1/4 tsp clarified butter and split chickpeas. Fry for 2 mins. Keep aside until it comes to room temperature. 

2. In a frying pan add cut banana pieces and little clarified butter. Fry for 2 mins. Keep aside.

3. Adding little clarified butter, fry remaining ingredients (chopped dates, raisins, and cashew nuts) individually.

4. In a pressure cooker add water and fried split chickpeas. Cook until split chickpeas are cooked. Afterwards, mash the split chickpeas and keep aside.

5. Heat a thick bottom pan. Add clarified butter. 

6. Add mashed split chickpeas, and all fried ingredients. Cook for 20 mins. 

7. Stir it occasionally. Add jaggery, cardamom powder and clove. Mix well. Cook for 10 more minutes. 

8. Once it comes to room temperature add honey and mix well.