Ingredients:

• Oats flakes – 2 cups
• Onion – 1 no finely chopped
• Carrot – 1 no finely chopped
• Green Peas – 1/2 cup(optional)
• Green chillies – 3 to 4 finely chopped
• Ginger – a small piece

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Ingredients:

• 3 Cups Idli batter
• 3 Tsp Tomato Chutney
• 3 Tsp Green Chutney

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This recipe  basically from Andhra, i learned this recipe from one of my close friends. I tried this recipe today, it is so yummy

Ingredients:

• 4 cups moog dal ( green )
• ½ cup rice
• 12 to 15 green chillies
• 4 to 5 medium- sized onions , finely chopped
• A piece of ginger ( about 2 cm long ), finely chopped
• 5 tablespoon cumin seeds
• Salt to taste
• Cooking oil ( sesame preferably ) or ghee

Method:

• Soak the moong dal and rice for four to five hours. Grind them together to a coarse paste to obtain a thick consistency. Set aside.

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Ingredients:

• Moong dal 1 cup
• Rice 1 cup
• Pepper 1 tsp
• Cumin seeds 1 tsp
• Curry leaves few
• Cashew 5 nos
• Raisin few
• Green chilies (chopped) few
• Asafoetida a pinch
• Salt to taste

Method:

• Add about 4 cups of water and pressure cook the rice and dal together.
• Heat Ghee in a pan and then add cashew nuts, raisins fry till it lite brown and keep aside.
• Heat ghee in a pan and add cumin seeds, pepper, curry leaves, green chilies and asafoetida.
• Remove it from the stove when you smell the aroma of the ingredients in the melted ghee.
• Mix it thorougly.
• Finally garnish with fried cashew’s and raisin’s
• Serve hot Pongal with Chutney.

Ingredients:

• 3 cups self-raising flour (maida)
• 1 tbsp oil
• 2 tbsp butter
• 1/2 cup curds fresh
• salt to taste
• 1/2 tsp baking soda (soda – bicarb)warm milk for kneading.

Method:

• Sieve together dry ingredients into a large rimmed plate.
• Add butter curds, oil and crumblewith fingers.
• When does is like course crumbs, add milk a little at a time, till a soft pliabledough is formed.
• Cover with wet muslin cloth. Cover with another plate and keep aside for 5 – 6 hours.
• Knead dough lightly.
• Break of piece, the size of a medium potato and roll into a thicktriangle, using dry dough if required.Place on a pre-warmed griddle (tawa).
• Apply water on the top part with hands invert naanand stick to griddle.Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-quecoals).
• Serve hot with a blob of butter on it.

Ingredients:

• chapati atta – 200 gms
• jeera – 1 tsp
• chilli powder – 2 tsp
• turmeric powder – 1/2 tsp
• yoghurt (dahi) – 3 – 4 tbsp
• cooking oil – 2 tbsp
• potato – 2 – 3 medium sized
• salt to taste

Method:

• Boil 2 – 3 medium sized potato, remove skin and mash it.
• In one bowl take 200 gms chapati atta.
• Add jeera, chilli powder, turmeric powder and salt.Mix it well.
• Add mashed potato, mix it with 3 – 4 tbsp yoghurt, 2 tbsp cooking oil.
• Add little water tomake a soft dough.
• Keep a side for about 15 to 20 minutes.Make frying pan (tava) hot on medium heat.
• Take small ball from dough and roll it for a while.
• Then just apply a little oil by four fingersand fold it into half.
• Again apply little oil and fold it. It will get triangular shape.Roll it in triangular way.Place it on hot tava. When it gets little brown, apply oil or ghee.
• Turn it and again apply oilor ghee on other side.
• Keep turning simultaneously until it gets golden brown.Ready