Ragi sprouts                     : 2 cups

Urad dal                           : 1/4 cup

Salt to taste

Oil as needed

Soak ragi for  12 hours. Then drain the water and tie it in a muslin cloth and hang it. Spray little water every 5 hours.  After 24 hours you can see tiny sprouts. Keep it for more time to get longer sprouts.

Soak urad dal for 1 hour.  Grind urad dal and sprouted ragi  seperately. Add salt and keep the batter overnight to ferment. 

Next day morning mix the batter well.  Heat a dosa tawa and pour one full ladle of the batter and make thin round dosa,  drizzle oil on the sides.  When it becomes crispy  remove it from the tawa. 

Serve it with coconut chutney or onion chutney  or any chutney of your choice.

Moong dal sprouts                          : 1/4 cup

Unnithandu chopped finely            : 1/2 cup

Green chillies                                 : 1 big 

Lemon juice                                   : 1tsp

Salt                                                 : very little

Soak whole moong for overnight and drain it  and tie it in a muslin cloth.  The moong dal will start germinating from the next day itself. 

Mix chopped unnithandu, these moong sprouts, chopped green chilli and salt together and finally sprinkle lemon juice over it. A tasty and healthy salad is ready!!

Ragi                                       : 1 cup

Salt to taste

Water as needed

Grated coconut                      : 3 tbsp

Soak ragi in water for 24 hours.  Then  drain it and tie it in a cloth and hang it till it germinates.  After one or two days it will start germinating. 

Then grind it in a mixie, to make a coarse powder.

Mix salt with the powder and sprinkle water slightly and mix it or rub it with finger tips. The flour should have a crumbled texture, do not add too much water.

Take the puttu mould / puttu kutti (a cylindrical vessel with a lid) put one tablespoon of grated coconut first, then add 2 handfuls of the flour and then again coconut scrapings and then the flour, finally some more coconut scrapings and close the puttu kutti with lid. 

Take the pressure cooker, remove the weight and boil some water in it. Then place the puttu kutti over it.  When the steam starts coming  reduce flame and steam it for few more seconds. Remove from fire and push out the steaming puttu with a skewer to a plate.  Serve it with Kadala curry!!

Urad dal                              : 2 cup

Salt to taste

Oil for frying

Soak urad dal  dor one or two hours. Drain the water and grind it in a mixie  to a smooth and fluffy batter.  Sprinkle water in the middle and salt, when it ground properly remove from the mixie. 

Heat oil in a kadai,  take the batter and make a ball shape and make a hole in the middle with the finger,  drop it hot oil, reduce  heat and fry till it became golden brown.

Drain the vada in the kitchen paper towel. 

Repeat the process with the remaining batter.

Make  sambhar,  I have already posted in this blog,  just check it... Moong dal sambhar.

Dip the vadas in warm water and squeeze out the water,  place it in a bowl and pour the hot sambhar over the vadas. Let it soak for sometime.  

Garnish with finely chopped onion and  coriander leaves!!

Paneer   cubes                    : 1 cup

Peas                                    : 3/4 cup

Green chillies                    : 2 nos

Ginger garlic paste            : 1 tsp

Red chilli pdr                    : 1/2 tsp

Coriander pdr                   : 1 tsp

Turmeric pdr                    : 1/4 tsp

Lemon juice                     : 1tsp

Kasoori methi                  : 1/4tsp

Oil                                    : 2 tbsp

Cashew paste                   : 1 tbsp 

Cream                              : 1 cup

Salt to taste 

Coriander leaves for garnishing

To fry and grind:

Onion                              : 2nos

Tomatoes                        : 2 nos

Cloves                            : 2 nos

Cinnamon                       :1/2" pc 

Heat oil in a pan and fry cloves and cinnamon, add sliced onion and fry till golden brown. Then add diced tomatoes to this and fry for a minute. Let it cool and grind it to a paste.

Shallow fry  paneer cubes in a pan  till it starts browning and keep aside. 

Heat oil add finger garlic paste and fry it till raw smell goes. Then add the onion paste to this and saute it for a minute or two.  Add chilli pdr, coriander pdr and turmeric pdr. Add the cashew paste along with a cup of water.

When it boils  add the peas and paneer to this.  when it starts boiling  add the cream to this and mix well.  Finally add the crushed kasoori methi and sprinkle garam masala over it.  Switch off the flame. 

Transfer it to the serving bowl and garnish with coriander leaves.