Breakfast

Pudina Puris
Ingredients
2 cups plain flour (maida)
1/2 cup mint leaves (pudina)
1 teaspoon cumin seeds (jeera)
2 green chillies, chopped
1 tablespoon lemon juice
1 teaspoon sugar
salt to taste
oil for deep frying

Method
Pound the mint leaves, cumin seeds, green chillies, lemon juice, sugar and salt together.
Combine this mixture with the flour, add enough water and knead into a firm dough.
Divide into small portions
Roll out on a lightly greased surface into thin circles
Deep fry in hot oil till golden brown and drain on tissue paper


Rava Idly
Ingredients:

Rava/sooji(course) -2cups
Ghee-2tbsp
Mustard-1tsp
Hing-pinch
Uraddal-1tsp
Channadal-1tsp
Dry redchilli-1
Broken cashewnut pieces-1tbsp
Curryleaves-few
Greenchillies-4
Ginger-1tsp
Coriander-1tbsp
Eno salt-2tsp
Yoghurt-1cup
Salt to taste

Sliced tomatoes ,grated coconut and coriander for garnishing

Method:
Heat the ghee in a kadai and add mustard seeds.
When they start popping, add hing, channa dal,uradal, dry
chillies,cashewnuts and allow them to splutter.
Reduce the heat,add rava fry until you get nice aroma.transfer the mixture to another bowl,leave it cool.
To the yoghurt add salt,greenchillies, coriander leaves, curryleaves and mix well,add this to rava mixture and add water to get right consistency.
Smear idli plates with oil.Place one tomato slice and sprinkle coconut and coriander to each cups on top of that pour the mixture to each cups.
Steam for 10-15 minutes in a pressure cooker (without whistle) like normal idli's.
Serve hot with coconut chutney.

Spicy Masala Idly

Ingredients:

Leftover idlis -8
Onion sliced- 1large
Tomatoes-2medium
Green chillies chopped- 2
Dill greens-1cup
Coriander leaves- 2 sprigs
Curry leaves- 8-10
Ginger- Garlic paste- 1tsp
Chilli powder-1tsp
Garam masala-1/2tsp
Turmeric-1/4tsp
Cuminpowder-1tsp
Mustard seeds-1tsp
Urad and channadal 1tsp each
Oil-1tbsp

Method:

1.Cut idlis into four pieces each.keep it aside.
2.Heat oil in a pan add musturd,dals fry until brown.
3.Add onions,greenchillies,curryleaves fry untill onion become transparent.
4.Add ginger garlic paste, dill leaves and all masalas.
5.Now add tomatoes and little water to bring all masalas together,add salt and cook until it thickens.
6.Add idli pieces, mixwell with the gravy and close the lid for 2-3minutes,cook on alow flame.
7.Serve piping hot as evening chaat.