Tamalapaku

Wash and soak rice, fenugreek seeds, chana dal and urad dal in about 3-4 cups of water for about 4-5 hours.

Wash poha in water, drain and set aside.

In a blender add the soaked rice, chana dal,  urad dal, fenugreek seeds and the washed poha. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt as needed and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.

Grind the onions and Red Chilies into a coarse paste. Mix in salt and set aside.

It can be used as is or it can be cooked in a teaspoon of oil until the raw smell of the onions disappears.

Make a slurry of besan and water and set aside.

In a heated pan add oil and sauté the onions until they are translucent. 

Slowly pour the besan slurry and salt and mix well. Keep stirring until the besan is cooked well. Adjust water so that the chutney is slightly runny. Keep in mind that besan thickens upon cooling.

Allow the chutney to cool before using in the Dosa Prep.

Blend the ingredients by pulsing them in the grinder. Transfer into an air tight container.

To Make Erra Karam Dosa - 

Wash and soak rice, fenugreek seeds and urad dal in about 3-4 cups of water for about 4-5 hours.

Wash poha in water, drain and set aside for 10-15 minutes.

In a blender add the soaked rice, urad dal, fenugreek seeds and the washed poha. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt and yogurt and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.

Refrigerate the fermented batter until ready to make Dosas.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make thick dosas. Place a few butter cubes on the dosa and let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required. Refrigerate any left over batter.

Serve with Aloo Palya (Aloo Muddha Koora) and any choice of chutney.

Boiling Water 8-10 cups 

Oil 1/2 tsp

Cloves 3-4

Cinnamon 1 inch piece

Cardamom 2-3

Salt 2 tsp

Basmati rice 2 cups

Raw Jackfruit 300 grams (I used a frozen pack)

Salt 1 tsp

Turmeric 1/4 tsp

Oil 2 Tbsp + 1 tsp of Ghee

Onions sliced 1/2 cup

Ginger-Garlic Paste 2 tsp

Cloves 4-5

Cinnamon 2 inches

Cardamom/Elaichi 3-4

Star Anise 1 

Marathi Mogga 2-3

Shahjeera 1 tsp

Japatri / Mace 1 strand

Salt as needed

Turmeric 1/2 tsp

Mint and Coriander leaves 2-3 handfuls

Yogurt 1/2 cup

Biryani Masala Powder 1 tsp

Fried Onions handful (Store Bought)

Rose Water 1 Tbsp (Optional)

Few Saffron strands soaked in 1/4 cup of warm milk (Optional)

Wash and soak basmati rice and set aside for 30 minutes.

In a heated pan add 2 tbsp of oil + 1 tsp of ghee, sauté sliced onions, ginger-garlic paste, cloves, cinnamon, elaichi, star anise, shajeera, marathi mogga, japatri, salt, and turmeric.

After the onions are sautéed well add 1/2 cup of yogurt, salt, coriander-mint leaves, biryani masala powder and the cooked raw jackfruit cubes. 

Cook well on low heat. Remove half the mixture into a small bowl and reduce the heat. 

In a huge pot boil water adding cloves, cinnamon, elaichi , oil and salt. When it comes to a rolling boil, add the drained rice and cook on high heat for 10-12 minutes.

When the rice is 80% cooked, drain the water and gently spread the rice on top of the raw jackfruit mixture in the pan. Top it with mint-coriander leaves, fried onion. Also sprinkle some rose water and the saffron infused milk. 

Add in the the raw jackfruit mixture that was set aside and the remaining rice with some more fried onions and coriander-mint leaves. Sprinkle some rose water and the saffron infused milk.

Cover making sure the steam doesn't escape and cook on the lowest heat setting for about 10-12 minutes. Remove from fire and allow about 10-15 minutes for the flavors to blend. 

Fluff gently just before serving with Raita.

Oil 2 Tbsp + 1 tsp of Ghee

Onions sliced 1/2 cup

Ginger-Garlic-Green Chili Paste 3 tsp

Cloves 4-5

Cinnamon 2 inches

Cardamom/Elaichi 3-4

Star Anise 1 

Shahjeera 1 tsp

Japatri / Mace 1 strand

Nutmeg Powder a pinch

Tomatoes 1/2 cup

Yogurt 1/4 cup

Salt as needed

Turmeric 1/2 tsp

Red Chili Powder 1 tsp

Mint and Coriander leaves 2-3 handfuls

Wash and soak basmati rice and set aside for 30 minutes.

Set the Instant Pot to Saute mode. In the inner pot of Instant Pot, add 2 tbsp of oil + 1 tsp of ghee, sauté sliced onions, ginger-garlic-green chili paste, cloves, cinnamon, elaichi, star anise, shajeera, japatri, nutmeg powder, red chili powder, salt, and turmeric.

After the onions are sautéed well add chopped tomatoes and allow the tomatoes to cook well. 

Add 1/4 cup of yogurt, coriander-mint leaves, cook well on low heat.

After the oil separates, add the soaked and drained rice. Add about 2 cups of water and close the lid.

Set it to Manual or Pressure Cook for 4 minutes.

Quick release after 6-7 minutes. Open the lid after a couple minutes and gently fluff.

Serve with Vegetable Kurma and Raita.

Boiling Water 8-10 cups 

Oil 1/2 tsp

Cloves 3-4

Cinnamon 1 inch piece

Cardamom 2-3

Salt 2 tsp

Basmati rice 3 cups

Oil 3 Tbsp + 1 tsp of Ghee

Onions sliced 1/2 cup

Ginger-Garlic Paste 2 tsp

Cloves 4-5

Cinnamon 2 inches

Cardamom/Elaichi 3-4

Star Anise 1 

Shahjeera 1 tsp

Japatri / Mace 1 strand

Salt as needed

Turmeric 1/2 tsp

Mint and Coriander leaves 2-3 handfuls

Gongura Pickle (Store bought) 1/4 cup (adjust as needed)

Biryani Masala Powder 1 tsp

Fried Onions handful (Store Bought)

Marinate the paneer - Mix all the ingredients listed under 'To Marinate Paneer' in a deep dish or in a ziploc bag. Toss and set aside for at least 30 minutes.

Wash and soak basmati rice and set aside for 30 minutes.

In a heated pan add 3 tbsp of oil + 1 tsp of ghee, sauté sliced onions, ginger-garlic paste, cloves, cinnamon, elaichi, star anise, shajeera, japatri, salt, and turmeric.

After the onions are sautéed well add 1/4 cup of gongura pacchadi, salt, coriander-mint leaves, biryani masala powder and the marinated paneer. Cook well on low heat. Remove half the mixture into a small bowl and reduce the heat. 

In a huge pot boil water adding cloves, cinnamon, elaichi , oil and salt. When it comes to a rolling boil, add the drained rice and cook on high heat for 10-12 minutes.

When the rice is 80% cooked, drain the water and gently spread the rice on top of the paneer gongura mixture in the pan. Top it with mint-coriander leaves, fried onion. Add in the the paneer gongura mixture set aside in a bowl and the remaining rice with some more fried onions and coriander-mint leaves. 

Cover and cook on the lowest heat setting for about 10-12 minutes. Remove from fire and allow about 10-15 minutes for the flavors to blend. 

Fluff gently just before serving with Raita.

Wash and soak rice, and urad dal in about 3-4 cups of water for about 4-5 hours.

In a blender add the soaked rice and urad dal. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt as needed and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.

After the batter is fermented, mix in the coconut milk and set aside for about an hour.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make dosas. Spray some oil if preferred. Let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required. Refrigerate any left over batter.

Garnish the Pithas with grated coconut and serve with Ghughni.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make dosas. Spray some oil if preferred. Let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required. Refrigerate any left over batter.

Serve with any choice of chutney.

Rice Noodles 3-4 servings

Tofu cubed 2 cups

Sesame Oil 2 Tbsp

Carrot and Peas 2 cups

Ginger and Garlic grated 2 tsp

Boil 6-8 cups of water. Cook the rice noodles al dente as per the instructions on the package. Drain and set aside.

In a heated wok, add sesame oil. Sauté ginger and garlic. Sauté the cubed tofu until the cubes are golden brown all around.

Add in the diced carrots and peas. Let them cook but still retain the bite.

Pour in the sweet and sour sauce, salt, pepper and soy sauce. Let it come to a boil.

Toss in the drained rice noodles. Cook on a low heat until the sauce is all absorbed. Remove from heat. Cover and allow the flavors to blend.

Serve warm.