Tomato Idiyappam

Ingredients:

• 1 cup Vermicelli roasted or Sevai
• 3 medium sized Tomato chopped
• 2 Green Chilli chopped
• 1/4 cup Peanut 
• 1 spring Curry leaves 
• 1 tablespoon Oil
• 1&1/2 teaspoon Mustard seeds
• 1/4 teaspoon Turmeric powder
• A pinch Asafoetida
• 2-3 teaspoon Lemon juice as  per taste
• 2 cups Water
• Salt as per taste 
• Fresh Cilantro for garnishing

Direction:

1. Heat 1/2 tablespoon of oil in a pan and roast the peanut until they are light golden brown. 
2. Take out the peanut from pan.
3. In the same pan, add remaining oil, heat the oil over medium heat. 
4. Add mustard seeds, when seeds start cracking add asafoetida, curry leaves, green chilli, tomato, salt and turmeric and fry for few seconds. 
5. Add vermicelli and mix it, add water and cook till water evaporates. 
6. Keep stirring in between so that it does not stick.
7. While serving sprinkle lemon juice, garnish with roasted peanut and cilantro.

Thattai

Ingredients:

• 1 cup Rice flour
• 1/4 cup Gram flour (besan)
• 1 tablespoon Channa dal 
• 1/4 teaspoon Asafoetida
• 1 teaspoon Red chili powder
• 1/2 teaspoon Turmeric powder
• 1 tablespoon Kasuri methi
• 2 tablespoon Ghee/Butter
• 1/2 cup Luke warm water (as needed)
• Oil to fry 
• Salt as per taste

Direction:

1. Soak channa dal for 30 minutes.
2. Mix rice flour,gram flour,asafoetida, red chilli powder, salt, turmeric, Kasuri methi, ghee, and soaked dal.
3. Slowly add water to make a smooth dough. 
4. Make equal sized balls of it and keep it covered. 
5. Take a zip loc cover, grease it from inside with few drops of oil. 
6. Keep one ball at a time in it and use a flat bottomed bowl to press it. 
7. After flattening with the bowl, it is a must to flatten with your fingers to make it thin and even. 
8. Carefully take it out from zip lock cover. 
9. Heat oil, keeping in medium flame carefully drop the thattais and fry until they turn golden brown from both the sides.

Palak Idli with Peanut Chutney In Microwave

Ingredients:For Palak Idli

• 1 cup Suji/rava (semolina)
• 1 cup Yogurt (curd)
• 1/2 cup Palak puree (spinach puree)
• 1&1/2 tablespoon Oil
• 1 teaspoon Mustard seeds
• 1/2 teaspoon Baking soda
• Salt as per taste

Direction:For Idli

1. In a dish put oil.Microwave uncovered for 1 minute.
2. Add mustrad seeds and  suji,mix it well.Microwave uncovered for 2 minute.
3. Add salt and mix well.
4. When suji cool down,add curd and spinach puree mix it well.
5. Add baking soda and mix it well.
6. Keep aside for 20 minute.
7. Grease 4 katoris of microwave safe idili box.
8. Pour 3-4 tablespoon mixture into each katori.
9. Arrange katoris in idili box, cover it and microwave it for 2 minute and 30 seconds.
10. Serve hot with chutney. 

Ingredients:For Peanut Chutney

• 3 medium sized Tomatoes
• 1/2 cup peanuts (roasted)
• 2 green chilies
• 1/4 teaspoon Turmeric powder
• 3 dry Red Chilies
• 2 tablespoon Oil
• Salt as per taste

Ingredients:For Tempering

• 1 teaspoon oil
• 1/2 tsp mustard seeds
• Pinch of Asafoetida (hing)

Direction:For Chutney

1. Heat oil in a pan, add red chilies and fry for a 30-40 seconds. Add the chopped tomatoes and cook till they turn soft.
2. Add the green chilies,turmeric powder and salt mix it well. Turn off heat and let it cool.
3. Grind the roasted peanuts and then add the cooled tomato mixture and make a paste.
4. Heat oil in a pan, add the mustard seeds and once they splutter add asafoetida.
5. Pour the tempering on chutney and mix it well. 

Moong Dal Idli In Microwave

Ingredients:For Idli

• 2 cup Moong Dal
• 3 Green chilli chopped
• 3 tablespoon Ginger paste
• 4 tablespoon water
• 3 teaspoon salt
• 2 teaspoon Eno Fruit Salt

Direction:

1. Wash and clean moong dal. Soak in 5 cups of water for 5 hours. 
2. Drain out water. Transfer all the  ingredients except eno fruit salt into a mixer bowl and make a smooth paste with water. 
3. Batter should be just like idli batter.

Ingredients:For the seasoning 

• 5 tablespoon Oil
• 2 teaspoon Mustard seeds
• 2 tablespoon Green chili
• 1 cup chopped Cilantro

Direction:

1. Heat oil in a pan, add mustard seeds. When they start to splutter,add green chili and fry for 30-40 seconds.  Switch off the heat then add chopped cilantro. Remove and pour it over moong dal batter. Mix well.
2. Pour eno salt in batter and mix it well.
3. Grease 4 katoris of microwave safe idili box.
4. Pour 3-4 tablespoon mixture into each katori.
5. Arrange katoris in idili box, covered it and microwave it for 2 minute.
6. Serve hot with sauce or chutney.  

Tomato Idili

Ingredients:

• 2 cup Semolina (suji)
• 2 cup Yogurt (curd)
• 5 tablespoon Oil
• 1 teaspoon Baking Soda
• 1 cup Water
• 4 teaspoon Salt (as per taste)
• 2 medium Tomato (cut into slices)
• 2 tablespoon Green Chili chopped
• 1/2 cup Cilantro chopped
• 1/4 cup Cashew-nut chopped

Direction:

1. Take microwave safe dish put oil.Microwave for 2 minute.
2. Add semolina and mix it well.Microwave uncovered for 4 minute.
3. Add salt and mix it well.
4. Cool down the mixture then add yogurt, water,cilantro and green chili.Mix till there no lumps.
5. Add baking soda and mix it well.Keep aside for 30 minute.
6. Grease 4 katoris of microwave safe idili box.Arrange slice of tomato,cashewnut at the bottom of the katori
7. Pour 3-4 tablespoon mixture into each katori.
8. Arrange katoris in idili box, covered it and microwave it for 3 minute.
9. Serve hot with sambhar or chutney.  

Green Gram Dosa

Ingredients:for Dosa

• 1 cup Moong Bean (Whole Green Gram)
• 1 medium size Onion (chopped)
• 3-4 tablespoon Ginger Shredded 
• 1 teaspoon Cumin seeds 
• 4-5 Green chilies
• 1 tablespoon Red Chili Powder
• 1 cup Cilantro chopped
• 2 teaspoon  salt or as per taste 

Ingredients:for Peanut Chutney

• 1 cup Tomato (chopped)
• 3/4 cup Peanut 
• 2 Dry Red Chilies
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Cumin Seeds
• 1 teaspoon Red Chili Powder(if you need more hot then add more powder)
• 1 tablespoon Tamarind Paste
• 1 tablespoon Oil
• 1/4 cup Water
• 1 teaspoon Salt or as per taste

Direction:for Dosa

1. Soak moong bean in a wide bowl for overnight or 7-8 hours.
2. After that grind the moong bean with green chilies,ginger,cilantro and salt.
3. Make smooth paste.Add cumin seeds, onion and red chili powder mix it well.
4. Heat a non-stick pan and grease the pan. 
5. Pour a ladle of batter on the pan and spread it in a circle.
6. Drizzle a teaspoon of oil around the dosa and cook it for 2-3 minute until it turns golden brown.
7. When it gets cooked,flip it over to the another side and cook for another 1-2 minute.

Direction:for Chutney:

1. Roast the peanut, peel the skin out and grind them.
2. Heat oil in a pan, add cumin seeds,dry red chili and stir fry for few seconds.
3. Add tomato ,turmeric powder and salt. Fry for 2-3 minute.
4. After that add red chili powder and tamarind paste, mix it well.
5. Fry for 1-2 minute,turn off the heat.
6. Cool down the tomato mixture.
7. Grind this mixture with peanut powder and water.
8. Chutney is ready. Serve with hot dosa.