Bakesbae

Ingredients: Rice Flour-1 cup Salt-1/4 tsp Water- as required Grated Coconut-1/4 cup Method: Take flour in a bowl, add salt and mix well To this gently sprinkle water and mix well so that no lumps are formed. You can add the water till the flour becomes little wet. To check the consistency of flour and water you can hold the mixture tight into your wrist, if it holds tight, then it is done.Too much water will spoil the flour. It should be like how u hold fresh grated coconut tight into your wrist. Add half of the coconut into this and mix well. Sprinkle some coconut on the bottom of the shell and fill the shell with the mixture of rice flour. Place a cooker with 3 cups of water removing the weight. When the steam comes through the nozzle, place the shell on top and cover the shell with a lid. Place the heat in medium heat. Cook for 5 mins and by pricking with a fork or toothpick you will come to know whether it is done. If the raw smell goes, then its done. Demould

Ingredients: Idly Rice- 1 cup Salt- As required Oil- As required Method: Clean the rice and soak for about 4 hrs minimum. Grind the rice like a paste without any granules. Add enough water so that it is like milk. Heat the Tava on high flame. Put some Oil, and simmer the heat and pour one big spoon batter to the tava Rotate the tava, no need to spread the batter with the spoon. Now increase the heat and when Dosa gets cooked, then wrap it like a kerchief.  Have it with coconut chutney.

Ingredients: Basmati Rice-2 cups Onions-2 medium sliced thinely Cumin Seeds-3 tsp Salt- as required Oil/Ghee- 2 tbsp Dry fruits- Hand full( Optional) Method: Cook Rice seperately and drain thoroughly and keep aside. In a pan add ghee/Oil and add cumin seeds, nuts and onions Saute till onions become golden brown. Add salt to this Mix the rice well... Own recipe Note: You can add cloves, cardamom, bay leaves, coriander leaves, pepper, cinnamon etc as you like.

Ingredients: Sooji/Rava-1 cup Onions-1 chopped Green chilly-1 chopped Ginger- 1 inch chopped Urad Dal-1 tsp Chana Dal-1 tsp Oil/Ghee-2 tsp Sugar-1 tsp Mustard seeds-1 tsp Cumin seeds-1 tsp( Optional) Curry leaves- little Salt- As required Coriander leaves chopped-2 tbsp Water- 2 cups Method: Roast the sooji slight in a pan. In a Kadai, add oil, mustards, Cumin seeds, urad dal, chana dal. When the dal becomes light brown, then add onions, greenchillies, ginger, curry leaves and little salt. When onions turn transparent, then add water, sugar and salt as required. When the water begins to boil, add sooji little by little so that no lumps are formed.Mix well and cover for 1 min. Add coriander leaves and serve hot. Note: You can add ground nuts, cashew nuts, raisins, vegetables, peas. If you are adding 1/2 cup vegetables, then add 1/2 cup water also. If you want to make it very simple, then can avoid adding all dals and vegetables.

Ingredients: Banana(Kerala)-4 Overnight Soaked Moong-1/2 cup Grated Coconut-1/2 cup Jaggery syrup-1/2 cup Cardamom Powder-1 tsp Ghee/Oil- For Deep frying Method: Remove the head and tail of the banana and cook it in a Steamer/ pressure cooker. Mash the banana removing the centre nerve and keep aside. Cook the Soaked Moong. Heat a pan and add jaggery syrup, coconut, cooked Moong and mix well. Add a pinch of salt and cardamom and remove when the mixture becomes dry and thick. Take small portions of the mashed Bananas and make small well shape with it. Fill with the moong mixture and cover it well. Just like a Modak.You can make it in any desired shape. In a Kadai, heat ghee and deep fry the Banana balls till golden brown.You can also shallow fry it as the ingredients are already cooked. Note:  The bananas should not be too ripe and watery other wise it will not hold tightly. You can add dry fruits also with the Moong.  Another variation of this is by replac

Ingredients: Beaten Rice( Poha)- 2 cups Onions- 1 chopped Ginger- 1inch chopped Potatoes- 1 chopped Greenchillies-1 chopped Sugar-1 tsp Turmeric powder-1/4 tsp Curry leaves-2 steam Roasted Ground nuts-2 tbsp Chana dal- 1 tsp Mustard seeds-1 tsp Cumin seeds-1 tsp Oil-2 tsp Salt- as required Coriander leaves- hand full Method: Wash Poha in water and keep aside. This will make it softer. In a pan add oil, mustards,cuminseeds, chana dal and fry. To this add Onions and saute for a minute.  Then add potatoes,curry leaves, green chillies, ginger and saute till transparent and till the potatoes are cooked. Add turmeric, sugar and mix the Poha to it. Mix well and add the groundnuts. Garnish with coriander leaves and serve hot... Note: You can add grated coconut also. If you dont have ground nuts,potatoes and chana dal, then you can avoid it.

Ingredients Chana Dal - 1/2 cup Onion sliced - 3/4 cup Potato cubes - 1 cup Carrot cubes - 3/4 cup Tomato cubes - 1/2 cup Garlic slit - 5 flakes Green Chilly - 1 slit Coriander Leaves - 1/4 cup Mustard seed - 1/4 tsp Hing - 1/2 tsp Turmeric powder - 1/4 tsp Chilly powder - 1 tsp Coriander powder - 3 tsp Water - 3 cups Tamarind - lemon size Curry leaves - 2 stem Dry red chilly - 2 Nos Oil - 1 tbsp Salt - 1 tsp Method Wash and soak dal for half an hour. In a pan add 1tsp of oil and saute corriander powder, chilly powder and hing slightly, then keep it aside. Add the soaked dal along with 1 cup water in a cooker and cook for 2 whistle (1 whistle on full flame and second whistle on low flame).  Keep it aside for 5 minutes. To the cooked dal add 2 cup water, onion, potato, carrot, green chilly, garlic, turmeric powder and salt. Pressure  cook for 2 whistle (1 whistle on full flame and another whistle on low flame).  Keep it aside for 5 minutes. Keeping the cooker