Brown Chana Dosa

 3 cups idly rice

1 and 1/2 cup brown chana

1 tsp fenugreek seeds

Rinse all the above well and overnight soak the above together in water.

Grind to a slightly coarse paste.

1 and 1/2 tbsp salt

Mix with the salt. Cover and ferment for 8 hours.

Taste Note: Tastes 

Source: hebbarskitchen

Carrot Chutney

1 tsp oil

1/2 tbsp urad dal

1/2 tbsp chana dal

5 dry red chilies (I added 4 and it was sweet)

Roast urad dal, chana dal, red chilies in oil.

2 garlic cloves

1/4 cup onion, finely chopped

Add onion, garlic, sauté till onion turns light brown.

1 and 1/2 cups carrot, chopped

1/4 cup water

Add carrots, sauté for 2 minutes, add water, mix well, close and cook for 3 more minutes.

1/2 cup coconut

tamarind

1 tsp salt

2 and 1/4 cup water

Add all the above and blend to a smooth paste.

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Dry Peas Curry (Pattani Kulambu)

1 cup dry peas

Overnight soak peas. 

2 cups tomatoes

1" ginger

5 garlic cloves

1" cinnamon

1 clove

1 cardamom

Grind all the above to a smooth paste.

1 tbsp oil

1 onion, chopped

2 green chilies

Heat oil in pressure pan, add onion, green chilies, saute for 5 minutes in medium flame.

1 and 3/4 tsp salt

1/2 tsp turmeric powder

1 and 1/4 tsp red chili powder

2 tsp coriander powder

1 cup potato, diced

2 cups water

Add ground masala, soaked peas, all the above, mix well. Allow to cook for 20 whistles (otherwise, the peas won't be cooked). Allow the pressure to release.

1/4 cup coconut

1/4 cup cashew nuts

1 tbsp pottu kadalai

1 tsp fennel seeds

3/4 cup water

Grind all the above to smooth paste.

1/2 cup water

Open the cooker, add the ground coconut masala, allow to boil for 5 minutes.

Taste Note: Tastes AWESOME

Source: kannammacooks

Everyday Tea

3 spitfire cups water

1 tbsp coriander seeds

1/2 tbsp fennel seeds

1/2 tbsp cumin seeds

Overnight soak all the above.

Use 1 cup for gargling.

Drink 1 cup per person for drinking in empty stomach.

Beetroot Chutney

1 tbsp oil

1 tbsp urad dal

1 tbsp chana dal

1/2 tsp cumin seeds

3 dry red chilies

Heat oil in a pan, add roast urad dal, chana dal, cumin seeds and red chilies.

1" ginger

1 and 1/2 cup beetroot, chopped

1/2 tsp salt

Add ginger, beetroot, salt, saute for 2 minutes.

1/4 cup water

Add water, cover and cook for 10 minutes.

1 cup desiccated coconut

1/4 tsp salt

tiny bit tamarind

2 and 1/2 cups water

Add all the above, blend to smooth paste.

Taste Note: Tastes AWESOME

Source: hebbarskitchen