RAW MANGO MOONG DAL RASAM – INSTANT POT – LUNCH/DINNER

Raw Mango Moong dal Rasam – Instant Pot 

Our meal is incomplete without rasam or Sambar or Chutney . Now and then I prepare Moong dal rasam on stove top . For today’s Lunch I tried in Instant pot . It’s not regular Moong dal rasam . I squeeze Juice of lime or add tamarind juice . Instead I added grated raw mango . Check my recipe for the amount of water, Vegetables and other ingredients to add to enjoy a tasty and right consistency rasam . You can add store bought rasam powder or Homemade fresh rasam powder by roasting and grinding Spices. Serve with STEAMED RICE or as a side for Lunch / dinner . Even with Appetizers. You can even drink it like a soup by adding Pearl Barley or QUINOA. It’s a Healthy , tasty One pot meal. Here is the Simple recipe with EVERYDAY INGREDIENTS from your Pantry.

Recipe for 4 to 6 . Preparation and Cooking time : 30 minutes

LEFT OVERS WILL TASTE GOOD NEXT DAY . DON’T ADD ANY VEGETABLES. IT WILL TASTE WITH THESE INGREDIENTS.

INGREDIENTS : 

One cup – Measuring cup

1. Yellow Moong dal – 1/4 th cup ( Soak for 30 minutes) Wash before and after soaking

2. Water – 4  measuring Cups

3. Vegetables – onion – 1 ( finely chopped) , Tomatoes – 4 ( chopped) , Garlic – 6 cloves( Peeled and Crushed)  and Curry Leaves

4 . Rasam Powder – 1 tbsp ( store bought or Homade Rasam Powder ) , Red chilli powder – 1/2 tbsp( HOMEMADE RASAM POWDER – DRY ROAST 1/2 tbsp Cumin seeds, 1/2 tbsp coriander seeds , 2 Red chillies , few peppercons, 5 Fenugreek seeds and 5 Curry leaves . Cool and grind .)

5. Oil- 2 tbs[ and Ghee- 1/2 tbsp to add at the end .

6. Grated raw mango – 1/2 cup or Juice of Lime – One 

7. Finely chopped Coriander 

8. Seasoning – Black split urad dal – 1 tbsp , Cumin seeds and Mustard seeds – 1/2 tbsp each and Red chillies – 2 

METHOD: 

1. Turn Instant pot on saute mode . when warm add Oil followed by Split Black urad dal , Cumin seeds, Mustard seeds and Broken red chillies.

2. Add chopped Curry leaves , Crushed garlic and ginger. Fry for a minute . 

3. Add finely chopped Onions . Season with Salt and Turmeric. Mix well , Close with lid and fry till Onions are light brown , 

4. Add 4 Chopped tomatoes, Rasam powder, red chilli powder, soaked Moong dal and water. Close the lid .

5 . Manual 10 minutes. Unplug when you see low.

6. Open the lid and add finely chopped Coriander leaves and 1/2 or 1 tbsp ghee. 

7. Cool some time and add grated Raw mango or squeeze juice of Lime. 

                        SERVE with STEAMED RICE and PAPAD or as a side for your Lunch/Dinner or With Grains of your choice.

NOTE : YOU CAN ADD TADKA (SEASONING) ONE MORE TIME AT THE END for extra TASTE N FLAVOR .

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KIDS LUNCH BOX WITH MIXED BEANS -5 MAIN INGREDIENTS -INSTANT POT

 Kids Lunch Box with Mixed Beans  –  5 Ingredients – Instant pot

 

 Taste good at room temperature so you can pack for KIDS LUNCH BOX with PLAIN CURD . Simple recipe prepared with 5 main ingredients and Less than 15 minutes COOKING TIME .This is a simple , easy and One pot meal  to prepare and pack for Kids Lunch Box or for any one in your family  .  Wash Puffed rice 3 to 4 times and squeeze out of water placing between your  hands so they will hold shape  . I soaked Mixed  Beans overnight so they will cook in less time  .  You can mix Puffed rice in the same pot or transfer to a Big Bowl . So it will cool faster to pack for Lunch Box. I usually add grated raw mango at the end for tangy taste. You can squeeze Juice of lime  or add Puligore powder if you don’t have raw mango . Add roasted Peanuts at the end and Optional if your child’s classroom is not nut free.  You can even add Roasted channa dal fried in a little Oil   for little crunch in between  . Here is the Simple recipe prepared with everyday  ingredients from your pantry .

                    Puffed rice is widely used in countries like India. It is made from rice. It is usually made by heating rice kernel under high pressure of steam . Puffed rice is formed by the reaction of both starch and moisture when  heated within the shell of the grain .  It is low in Calories, fat free and Low in sodium. It is high in GI and absorbed and digested easily . So choose Brown Puffed rice instead White. Brown rice is the whole kernel high in fiber, vitamins and Minerals. To make it NUTRITIONAL for Kids Lunch Box I added more VEGETABLES , Cooked Beans, Boiled  and Raw Mango for sourness. The Vitamin C in raw mangoes help to improve the Immune system. Unripe mangoes helps in treating liver disorders because it increases the secretion of bile acids and cleans the intestines of bacterial infections.  Do preparation ahead of time night before. Cooking Beans  . Wash puffed rice and squeeze water by placing between Palms and store in box. Chop vegetables . It is a simple and easy recipe you can prepare with everyday ingredients. Source : HM 

Recipe for  2  :

INGREDIENTS : 

1. Brown Puffed rice  – 4 measuring cups 

2.Mixed Beans – 1/2 cup ( soak overnight )

3. Vegetables – Onion (  finely Chopped)  Chopped or grated Carrots  , Chopped Green beans ,Tomato – 1 (  finely chopped)

4. Oil – 2 to 3 tbsp, Salt and Turmeric 

5.   Sambar powder – 1/2 to 1 tbsp and Puligore powder – 1 to 2  tbsp 

or HOMEMADE  Curry Powder – 1 tbsp ( Blend of red chilli powder , Coriander and Cumin powder , Garlic and coriander in a MORTAR n PESTOL) 

6. Roasted Peanuts – Handful or Roasted Cashews   

7. Juice of Lime or Grated raw mango 

8.  Finely Chopped Coriander 

METHOD :

SERVE FOR DINNER with PANFRIED ZUCCHINI FRITTERS , CUCUMBER and FRUIT 

1. Pour One  and half cup water in inner pot  . Add soaked beans . Season with salt. Close lid and Pressure cook 10 minutes .  Unplug when you see low . NPR .  Take out beans . Transfer to a bowl . Discard water.

2. Turn IP on saute mode . When warm add oil followed by Black split Urad dal , Cumin seeds and Mustard seeds. Add finely chopped Onions. Season with salt and turmeric.

3. When Onions are light brown , add finely chopped Vegetables and fry for couple of minutes. Add chopped  tomatoes . Cook until soft . 

4. add  Sambar powder  . Mix well .

5. Add cooked Beans , Puffed rice. Mix gently . Make sure it’s coated well with the cooked vegetables .  Add Puligore powder .

6.  If needed Squeeze juice of Lime or grated raw mango  and finely chopped coriander and mint . Taste for salt and Spices and add accordingly .

50  BEST INDIAN INSTANT POT RECIPES FOR KIDS LUNCH BOX – VEGETARIAN – 5 MAIN INGREDIENTS and LESS THAN 15 MINUTES COOKING TIME .RECIPE LINK :

https://vegetarianhomestylecooking2015.wordpress.com/2018/01/24/Ten 

STOVE TOP: 

1. Brown puffed rice  – 4 measuring cups 

2.Mixed Beans – 1/2 cup ( soak overnight ) and cook in pressure cooker 

3. Vegetables – Onion (  finely Chopped) , Chopped Carrots  , Chopped Green Beans ,Tomatoes – 3 (  finely chopped) and Vegetables of your choice.

4. Oil – 2 to 3 tbsp, Salt and Turmeric 

5. Green chillies – 2 ( Zero spicy ) ,  Sambar powder – 1/2 to 1 tbsp and Puligore Powder – 2 tbsp

6. Roasted Peanuts – Handful or Roasted Cashews   

7. Juice of Lime or Grated raw mango 

8.  Finely Chopped Coriander 

METHOD:
Heat a wide pan and when  warm add oil followed by Black split Urad dal , Cumin seeds and Mustard seeds. Add finely chopped Onions. Season with salt and turmeric.

3. When Onions are light brown , add finely chopped Vegetables and fry for couple of minutes. Add chopped  tomatoes . Cook until soft . 

4. Add Curry Powder or Sambar powder. Mix well .

5. Add cooked Beans , Puffed rice. Mix gently . Make sure it’s coated well with the cooked vegetables .  

6. Squeeze juice of Lime or grated raw mango or Puligore Powder and finely chopped coriander. Taste for salt and Spices and add accordingly .

PACK for KIDS LUNCH BOX with PLAIN CURD

 

 

INSTANT POT KARELA(BITTER GOURD) RECIPES – 99 PERCENT BITTER FREE- SIDE FOR ROTI – 5 MAIN INGREDIENTS

INSTANT POT KARELA(BITTER GOURD) recipes- 99 percent bitter free – Side for roti – 5 main Ingredients .

Do you like Karela and doesn’t like bitterness. Try my recipes . They are 99 percent bitter free . Even kids will like eating with Steamed rice or grains of your choice. I shared a Soaking tip which reduces the bitterness and softens Karela and cooks fast with minimum Oil . I tried few recipes in Instant Pot and shared how to cook crispier ( they will  taste like as if they are deep fried) . Here are few recipes I tried and it takes 10 minutes to cook and saute . One pot to cook from start to finish. 

It is one of nutritious vegetable and not deep  frying retain the required nutrients of the vegetable . Bitter Gourd is very less in Calories ( If not deep fried) carrying just 17 Calories per 100 grams . Some People may not like it because of bitterness . Adding Spices makes it more palatable . Outer skin and seeds are discarded due to high alkaloid content ,but can be enjoyed by marinating with correct Ingredients . Marinating reduces bitterness and Cooks fast. Discard the liquid after Marinating.

                           According to some Clinical studies Polypeptide , Charantin, Vicine present in it are believed to help in maintaining normal Blood Glucose . Because of its bitterness it is a good source of disease preventing and health promoting phyto chemical compounds. It is a unique vegetable fruit that can be used as food or medicine. If you are thinking of adding Bitter gourd or Bitter Melon to your diet , make sure you limit yourself for 4 to 5 times in a month.  Source :  HM.

SOAK KARELA FOR One or Two hours or Overnight in the refrigerator. If they are big I recommend to soak overnight . If they are medium and thin One or two hours is sufficient . Flip in between . You can pour the marinade liquid in the slit of Karela so they get soft in less time. This Soaking will reduce the bitterness( The Karela I buy here are tooo bitter and not good for Stomach) . Discard the marinade liquid before Cooking.

MARINATING WHOLE BITTER GOURD  FOR STUFFED BITTER GOURD RECIPE and for Stir fry Bitter gourd in INSTANT POT :

 

  1. STUFFED KARELA( BITTER GOURD) – 99 PERCENT . Check my recipe for Soaking and Cooking tip to enjoy a tasty and Crispy Bitter gourd( karela) 

Recipe :

https://vegetarianhomestylecooking2015.wordpress.com/2018/04/26/Stuffed

2. INSTANT POT KARELA( BITTER GOURD) .It’s a sweet and sour bitter gourd recipe. I cooked in One pot from start to finish . It’s a tasty recipe you can serve with Steamed rice. Stays good for 4 to 5 days in refrigerator .

RECIPE: 

https://vegetarianhomestylecooking2015.wordpress.com/2018/03/06/Karela

3.KARELA PICKLE . IT stays good for more than a week. Simple recipe prepared with few ingredients and Everyday Ingredients from your Pantry. check recipe for Soaking and Cooking tip  in Instant Pot .

RECIPE: 

https://vegetarianhomestylecooking2015.wordpress.com/2018/08/29/I

4. STUFFED KARELA( BITTER GOURD) MASALA STIR FRY with HOMEMADE MASALA POWDER. Prepare the stuffing in your free time. Takes less to Cook and stuff. Check recipe how to build pressure by adding minimum water. No burnt bottom. Follow my recipe to enjoy a tasty stuffed Karela stir fry .

RECIPE :https://vegetarianhomestylecooking2015.wordpress.com/2018/10/22/Karela

5.

 

 

6.

LAUKI MANGO SPINACH MIXED DAL – PRESSURE COOKER – SIDE FOR ROTI

 Lauki Mango Spinach Mixed Dal – Pressure Cooker – Side for Roti ( Indian Bread) 

 After I came to USA I do all my house hold work at my leisure time . I can do in the  morning or evening or I can postpone for next day . No need to depend on Maid . Once we finish cooking  , we need to clean  Vessels, Either in  dish washer or hand wash and sometimes big vessels occupy more space and need to  hand wash them instead of cleaning in dish washer. Today I’m sharing Lauki mango Spinach Mixed dal recipe in pressure cooker from start to finish and 2 vessels to clean at the end. Though I cook a lot in INSTANT POT , sometimes I like cooking in Pressure Cooker. Dal in pressure cooker cooks perfectly with right consistency , not too thick and not too thin .

           . Dal is a must in our meal along with stir fry vegetable and Rasam. I cook dal in pressure cooker . Then cook vegetables and add dal to cooked Vegetables and again tadka. I don’t know why I cooked in 3 different vessels. At the end 6 vessels to clean . After I bought Instant pot I bought a small pressure cooker too  . Cooked everything in One pot i.e Pressure Cooker. Check my recipe how much dal  , water and vegetables to be added to get right consistency .  Number of Whistles. Not too thick and not too thin. I like adding Green chilli paste along with Curry Powder and Rasam powder . Ginger too . Adds little spiceness to dal and not too Spicy. Here is the recipe for EVERYDAY DAL in PRESSURE COOKER . Clean Cooking and dal is not going to Splutter . 

Recipe for 4 to 6 .

Preparation time – 15 minutes and Cooking time – 15 minutes

INGREDIENTS:

1. Mixed dals ( Toor dal , Channa dal and Yellow Moong dal  – 3/4th  cup ( Soak for half hour. Wash before and after soaking)

2. Water – 1 1/2 measuring cups ( Just sufficient) Don’t add more 

3. Vegetables – Onion – medium ( finely chopped) , tomatoes – 3 ( chopped) , Lauki ( green squash ) – Medium ( Peeled and Chopped into big pieces) , Mango – medium ( peeled and chopped)

4. Spinach – 3 big handfuls chopped ( add at the end) 

5. TADKA( seasoning ) – Garlic – 6 cloves ( Peeled and crushed ) , Split black urad dal – 1 tbsp , 1/2 tbsp Cumin and Mustard seeds each , Red chillies – 3 to 4 and Hing – Pinch

6. Green chilli paste – 3 green chillies  , Ginger – small piece ( crushed ) , Sambar or Rasam Powder – 1/2 tbsp , Curry powder – 1 tbsp

7. Juice of Lime – One 

8. Oil – 2 tbsp or 1 tbsp and Ghee – 1/2 to 1 tbsp to add at the end 

9. Finely chopped coriander 

METHOD: 

1. Soak dals for half hour . Wash before and after soaking. Add 1 1/2 measuring cup water to washed dal .

2. Chop vegetables .

3. Heat Pressure cooker on medium heat . Add Oil . When Oil is warm add Crushed garlic followed by Black Split urad dal , Mustard  seeds, Cumn seeds and Broken red chillies. 

4. Add finely chopped Onions. Season with salt and turmeric. Fry for couple of minutes.

5. Add chopped tomatoes , Lauki and mango . Green Chilli paste and Crushed ginger. 

6. Add curry powder and Sambar powder . Add Dals with water . Mix well .

7. Close lid . Pressure cook for 2 whistles on medium high heat.

 8. Once Pressure comes down . Open the lid and add chopped Spinach. Taste for salt and Spices and add accordingly .

                     If needed squeeze juice of lime and add 1 tbsp GHEE . 

SERVE with Steamed rice or Phulka or Plain Paratha . 

 

 

BREAKFAST IN 5 MINUTES WITH INSTANT OATS VERMICELLI MIX – KIDS LUNCH BOX/DINNER – 5 INGREDIENTS -INSTANT POT

Breakfast in 5 minutes  with Instant Oats Vermicelli Upma Mix  – Kids Lunch Box/ Breakfast/Dinner  – Instant pot 

 Just 5 main INGREDIENTS is all you need to enjoy this tasty porridge( Instant Upma mix, Vegetables and Water ) for Breakfast/Lunch/Dinner   .  Check recipe for the amount of Water , Upma mix and vegetables to add . If you like Upma do try my version of Upma  with Vegetables to pack for Kids Lunch Box with Plain Yogurt or for Breakfast or Dinner . It’s One pot meal and I added good amount of Vegetables . I roasted Sooji and Vermicelli with seasoning and stored in a box. This Instant Upma mix stays good for months in refrigerator and saves time for you in the morning.

                  It’s easy to prepare in the morning. Just add vegetables , Instant upma mix and water. I tried in INSTANT POT without any water left and no burnt bottom. Don’t forget to squeeze juice of Lime at the end.  It won’t build pressure as Sooji and Vermicelli absorbs all water  and unplug when see  count down. Take out inner pot immediately . Fluff up with steel fork Cool sometime and squeeze juice of Lime . I guarantee you won’t stop eating this. Here is the simple recipe with everyday ingredients from your pantry .

RECIPE FOR 3 .

INGREDIENTS :

One cup – Measuring cup 

1. UPMA MIX – 1  Cup ( Heat 1 tbsp Oil and add Urad dal – 1 tbsp , 1/2 tbsp Cumin seeds , 1/2 tbsp Mustard seeds. Broken red chillies – 2 to 3,  curry leaves and handful of Peanuts  .  Fry for couple of minutes . Add 1/2 cup whole wheat Vermicelli , 1/2 cup  Sooji or Semolina or Oats  . Fry till light brown . Cool and store in air tight container)   

2. Vegetables –  2 tomatoes ( chopped) , 10 green beans ( chopped) , Carrots – chopped , frozen green peas – 1/2 cup and Onion – Medium ( thinly sliced ) 

3. Green chillies – 4 ( light green are mild or zero spicy . Adds taste and flavor to upma) , Ginger – small piece ( chopped) 

4. Water – 2 1/2 measuring cups 

5. Oil – 4 tbsp  and Salt accordingly

6. Finely chopped coriander to add at the end 

7. Juice of Lime – One 

METHOD : 

1. Turn Instant pot on saute mode . When warm add Oil . Add Onions ,green beans, chopped carrot , Chopped tomato and frozen green peas. Fry for couple of minutes .

2. UNPLUG ( If you Unplug it cools down and you don’t have any burnt bottom ) and add water  and salt .  Mix well . Taste water for salt and add accordingly . Add Upma Mix 

3. Close lid . Manual 2 minutes .After 2 minutes time   Unplug .

4.  It won’t build pressure . Open lid . Take out the inner pot. Check bottom . Mix gently Cool sometime and squeezeJuice  of Lime and chopped Coriander .

5. Mix gently . Taste for salt and add accordingly . 

                     PACK for KIDS LUNCH BOX with Plain curd .

                                           Or for Breakfast or for Dinner. It’s One pot meal . 

STOVE TOP : 

Recipe for 3 

INGREDIENTS :

One cup – Measuring cup 

1. UPMA MIX – 1  Cup ( Heat 1 tbsp Oil and add Urad dal – 1 tbsp , 1/2 tbsp Cumin seeds , 1/2 tbsp Mustard seeds. Broken red chillies – 2 to 3,  curry leaves and handful of Peanuts  .  Fry for couple of minutes . Add 1/2 cup whole wheat Vermicelli , 1/2 cup  Sooji or Semolina or Oats  . Fry till light brown . Cool and store in air tight container)   

2. Vegetables – One tomato ( chopped) , 10 green beans ( chopped) , Carrots – chopped , frozen green peas – 1/2 cup and Onion – 1/2 cup ( chopped ) 

3. Green chillies – 4 ( light green are mild or zero spicy . Adds taste and flavor to upma) , Ginger – small piece ( chopped) 

4. Water – 3 measuring cups 

5. Oil – 4 tbsp  and Salt accordingly

6. Finely chopped coriander 

7. Juice of Lime

METHOD : STOVE TOP with INSTANT UPMA MIX 

1. Heat a wide pan on medium high flame . When warm add Oil . Add  Chopped Onions, green beans, Carrots and frozen green peas, Cook for 2 minutes.

2. Add water and salt . Taste water and add accordingly .

3. Add Instant Upma mix. Mix well . Cook until the ingredients absorbs all water.

4. Switch off the stove. Cool and squeeze juice of Lime and finely chopped coriander .

5. Taste for salt and add accordingly . 

PACK for KIDS LUNCH BOX with Plain curd .

                                           Or for Breakfast or for Dinner. It’s One pot meal . 

ALOO METHI( POTATO WITH FENUGREEK LEAVES) WITH INSTANT GREEN DOSA AND MIXED NUTS CHUTNEY – INSTANT POT – LUNCH /DINNER

Aloo  Methi ( Potato with Fenugreek Leaves ) with Instant Green Dosa ( Masala Dosa ) .- INSTANT POT – Lunch / Dinner . With MIXED NUTS CHUTNEY 

Aloo Methi ( Potato with fenugreek leaves) is a dry curry I tried in Instant pot without adding water. I added whole bunch of Methi leaves and it’s not bitter. The ingredients I added has supressed the bitterness . I didn’t get any burnt sign and no water left. Happy about the outcome. Unplug when silver button Pops up and QPR after 5 minutes. The moisture from washed Potatoes will build the pressure. . The spices will  add flavor and taste to the curry.  Here is the Simple recipe with 5 main ingredients and Less cooking time.You can use Aloo Methi to stuff Paratha ( Indian Bread) or stuff in  Instant Dosa ( prepared with 2 lentils and grains  and soak for an hour ) or serve with Phulka or Steamed rice. I stuffed the Potato curry in Dosa and served with MIXED NUTS CHUTNEY. I’m sharing Dosa recipe and Chutney recipe in the same post. Here is the Simple recipe with everyday ingredients from your Pantry . 

Boiled Potato:   One Cup of Boiled Potato provides 293 micrograms of Copper and 69 milligrams of Phosphorous the two essential minerals . Need of Phosphorous helps to make several important Biological compounds including the lipids in your Cell membranes , Hemoglobin and DNA .It also contributes to Bone tissue . Copper supports several aspects of Brain function.Adding Boiled Potato’s to your diet boosts your Vitamins and Minerals intake which contributes to your overall Health.

INGREDIENTS AND METHOD FOR ALOO METHI : 

INGREDIENTS:

1.  VEGETABLES : Potato – 4 big or 8 Medium and Frozen green peas – 1/2 cup ,                        Onion – One big ( Finely chopped ) , Green chilli paste – 1 tbsp , Crushed Garlic – 4 cloves , Crushed Ginger – 1 tbsp

FENUGREEK LEAVES ( METHI) – ONE BUNCH 

2. Spice powders – Red  chilli powder , Coriander and Cumin powder – 1 tbsp 

3.  Dry mango powder or Juice of Lime or Grated raw Mango OR Sambar powder and MTR PULIGORE POWDER 

4. Oil – 2 tbsp , Salt and Turmeric – 1 /4 th tbsp

5. Seasoning – Mustard seeds – 1/2 tbsp , Cumin seeds – 1/2 tbsp and  Broken Red chillies – 4 

METHOD : 

1. Peel the Potatoes and cut into small cubes . Keep them in water till you are ready to cook and to avoid discoloration. Moisture  from potatoes will help build the pressure without adding any water .

2. Turn Instant Pot to saute mode . When warm add Oil . Splutter Mustard seeds, Cumin seeds, Red chillies. 

3. Add crushed garlic, Ginger and green chilli paste. Fry for a minute.

4. Add finely chopped Onions . Season with Salt and Turmeric. Mix well . Close with lid and cook for 2 minutes. Uncover and fry till onions are light brown.

Add washed FENUGREEK LEAVES ( METHI LEAVES) . Fry for couple of minutes .

5. Add cubed potato . Mix  well . DON’T ADD ANY WATER . Close the  instant pot lid. Manual 4 minutes. Unplug when silver button pops. QPR after 5 minutes. 

6. Open the lid . Saute for 2 minutes ( Optional) . Add  frozen green peas , red chilli powder , Coriander and Cumin powder .  Add Chopped coriander and Mint leaves.

7. Squeeze Juice of lime or dry mango powder or grated raw mango or MTR PULIGORE POWDER . Mix gently .

                            TASTE for Salt and Spices and add accordingly .

Use as STUFFING for Plain Paratha ( Indian Bread)  or as Stuffing for DOSA ( Lentil crepes) 

RECIPE FOR INSTANT DOSA :

  1. Soak 1/2 cup Split green moong dal and 1/2 cup Yellow moong dal and handful of Brown Basmati rice for One hour .

2. Grind with 2 green chillies, small piece of ginger, salt and sufficient water. 

3. No need to rest the batter . You can prepare Dosa immediately .

4. Stuff with ALOO METHI CURRY and

                                 SERVE with  Raw Mango Mixed NUTS CHUTNEY .

RECIPE FOR  RAW MANGO Mixed nuts CHUTNEY : 

1. Grind half cup mixed nuts , Handful of peanuts, handful of peanuts , 2 red chillies, 2 Green chillies , salt and 1/2 cup raw mango pieces with sufficient water. You can add handful of Coriander leaves .

2. Add 2 tbsp Oil . When warm add 1 tbsp Black split urad dal , 1/2 tbsp Cumin seeds, 1/2 tbsp Coriander seeds and 4 Broken red chillies.

3. Add this tadka to the Chutney .

           SERVE with MASALA DOSA .