• Soak varagu rice separately  and urad dal and fenugreek seeds seperately  for 3 hours.
• Drain urad dal & fenugreek and grind it in a mixie or grinder to a smooth paste.  Transfer to a container.
• Drain varagu and grind it to a paste and add this to the dal paste. Add salt and keep it for fermentation at least for 8 hours.
• when it fermented mix it well. 

 

• Grease the idli plates and pour one ladleful of batter on the plates and steam it for 7 mins.
• Remove from the steamer and dip a spoon in water and take out the idlis with this. 
• Serve with chutney & sambhar!! 
  

Paneer                               : 4 cubes, crush it and keep aside.

Oil                                     : 2 tbsp

Onion                                : 1 chopped finely

Tomato                              : 1 chopped finely

Cumin seeds                     : 1/4 tsp

Red chilli pdr                   : 1/2 tsp

Green chilli                      : 1 chopped finely

Ginger garlic paste           : 1 tsp

Turmeric  pdr                   : 1/8tsp

Garam masala                  : 1/8 tsp

Kasoori methi                  : 1 tsp

Coriander leaves chopped  for garnishing 

Heat oil in a kadai fry cumin seeds and   add chopped onion, chopped green chillies and ginger garlic paste to this and saute well till the onion changes its colour. Now add the chopped tomatoes and saute it till mushy. Now add the spice powders to this and mix well. Add the crushes paneer  to this and mix gently. Cover for 2 mins and cook, dont overcook it as paneer become hard. Now add the crushed kasoori methi and mix it. Switch off and transfer it to the serving bowl. Garnish with chopped coriander leaves. Serve it with roti, nan or chappathi!!

Method:

•   Soak rice for one hour.  Drain it and grind  it along with the moon sprouts. Then add the cooked rice and grind it again to a smooth batter.  Add salt and mix well. 

 

• Heat dosa tawa, pour a ladle of batter on the tawa and spread it in circular motion to make a thin dosa.  Drizzle half tsp of oil on the sides of the dosa. When it changes the colour slightly flip it and fold it, remove from the tawa. 

• Make dosas with the remaining batter. Serve it with coconut chutney or onion chutney!  

Method:

• Prepare  moong sprout by soaking whole moong  for a whole day. 
• Drain it and keep in a small tiffin box like vessel with holes, specially for making this sprouts, we can buy it from any steel store. Keep it for one day, it will start germinating. For longer sprouts keep it for one more day. Then keep it in fridge. For 3 to 4 days we can use this.  

   

• You can also use a muslin cloth for germinating this. Drain the moong and hang it in a muslin cloth, when cloth dries sprinkle some water. 
• Wash cucumber,  remove the skin and cut it into small pieces.
• Wash and cut carrot into small pieces. In a pan boil some water and put the broccoli florets  and a little salt, boil for 3 mins. Remove from the water and keep aside.
• From the pomegranate remove seeds and keep aside.
• Now mix the veggies, pomegranate, peanuts and squeeze the lemon juice over it......

  Tasty  & Nutritious salad is ready to serve!!