Neeru Dosa

Ingredients:
Rice 2 cups
1 shredded Coconut
pinch of salt

Method:
Soak the rice in water overnight. Just before preparation, grind the rice with coconut to a fine paste. Add water to the paste. It should be watery consistency and not thick like the normal dosa. Add salt to taste.
Now heat the dosa tava and splash the dosa batter on the tava. You may move the tava to give the batter some shape. put a little oil around the dosa and cover the tava with a lid. Once its cooked remove the dosa from the tava.

Serves about 6 people

Palak Matar

Ingredients:
2 cuts of Palak leaves
Matar/ Peas as required
1 small Onion
Small piece of Ginger. Garlic can be added as well.
1/2 tsp mustard & Jeera
Salt to taste
1 tbsp oil
Turmeric- a pinch
Lemon for taste
Curry leaves
Coriander Leaves for garnishing

Method:
Boil the palak leaves and Grind the palak leaves to a fine paste along with Onion, ginger and green chillies.
In a pan put oil, and add Mustard & Jeera. Once it splutters, add the curry leaves and the peas and saute till cooked. Now put the turmeric and add the palak gravy into the pan and add salt. Once the gravy comes to boil, remove from fire. Garnish with coriander leaves & lemon juice. Water can be added if required.
Serve with hot phulkas.

Cabbage Sabji

Ingredients:
Cabbage finely chopped
2 tbsp of cooking Oil
Mustard, 1/2 tsp
Salt to taste
Hing, a pinch
Broken Moong gram, 1 tbsp
Turmeric, 1/2 tsp
1 Long green chilly
Coconut & Coriander leaves for garnishing & Lemon for taste

Method:
Put the oil in a pan, add mustard, chopped green chillies, & broken moong gram into the oil. Put hing. Add the Cabbage and saute till cooked. Can cover the pan for sometime for faster cooking. Add Turmeric & Salt. Once the cabbage is cooked, garnish with Coconut & Coriander and remove from flame. Add lemon juice for taste.

Beetroot sabji

This I thought was the simplest way to prepare Beetroot sabji.

Ingredients:
2 Beetroots cut into small pieces.
for the tadka: 2 tsp oil, mustard, jeera, hing for taste, curry leaves, 1-2 green chillies, shredded coconut, turmeric powder, salt to taste

Method:
Boil the the cut beetroot in a cooker (easiest), else in a pan let the beetroot be cooked.
Note, Do not add water for cooking the beetroot.
Take oil in a pan, add the mustard & Jeera. Once it starts popping, add the green chillies and turmeric, now add curry leaves and hing. Now add the boiled beetroot(without any water) and stir. Add salt to taste. Once the beetroot heats up, add the shredded coconut and mix it. Garnish it with cut coriander leaves. Serve it with hot rice.

Kashi Halwa

My husband & my bro-in-law, both love this dish. After my marriage, this was the first time we prepared Kashi Halwa at home..and it was a success :-)

Ingredients:
1 kg White Pumpkin
1 1/4 cup Sugar
1/2 tsp Elaichi/ Cardamom
2 tsp Ghee
Dry fruits- kismis, Badam, Cashewnuts

Method:
Remove the skin & seeds from the pumpkin and grate it. Squeeze out the water from the grated pumpkin. Put it a tumbler and start heating till its cooked. This may about 20-30 minutes in medium/ low flame. Once cooked, add the sugar and start mixing. Keep stirring till the sugar melts and mixture starts becoming dry. Add Ghee into this and stir again. Now roast the dry fruits in a little ghee and add it to the above mixture along with Elaichi powder. Kashi halwa is ready.
Note, do not add sugar until the pumpkin is cooked properly.