food-1

 

Veg :

1) Masala dosa. 

2) Tomato amlet
3) Idli sambar 
4) Batata Vada pav.
5) Paratha - Batata, Methi, 
6) Upma
7) Chana
8) Chaulai
9) Mataki
10) Akkhi  Mugh
11) Aloo Bhajiya
12) Kanda bhajiya
13) Kadi Bhajiya
14) Poha
15) Sabudana
16) Aloo muttor
17) Pav Bhaji
18) Misal Pav
19) Pani puri
20) Paneer sabji,
21) Palak paneer
22) Bhindi masala
23) Dal chawal
24) Tej dal
25) Mixed Veg

 
Non-Veg:

1. Biryani-Mutton
2. Dalcha Khana
3. Khichada
4. Kheema
5. Seekh kabab
6. Kabab
7. Mutton curry
8. Kaleji
9. Fish curry
10. Fish fry
11. Prawn curry
12. Prawn Fry
13. Chicken tikka
14. Chicken biryani
15. Chicken Tandoori
16. Chicken 65
17. Chicken curry
18. Chicken chilli
19. Egg curry
20. Egg Bhurji 
21. 
    

1) Masala dosa :

 Masala Dosa is a south Indian Dish.  It is a type of dosa and has its origin the state of Karnataka in India. It is made from rice, lentils, Urad dal, Chana dal, fenugreek, puffed rice, Toor dal, dry red chilli and served with potato curry and chatnee.  It is nowadays made of added ingredients and known with the different names.  Dosa is rich in healthy carbohydrates & proteins, which makes it a healthy as it has everything to keep your nutrition count in balance.  Ragi dosas can be particularly helpful in weight loss, keeping diabetes and cholesterol in check. 

 

Ingredients for Dosa Masala:

1.    2 large potatoes (boiled and mashed)

2.    1 medium onion (finely chopped)

3.    Half a spoon of mustard

4.    1 tbsp green peas

5.    Half a teaspoon of turmeric

6.    1 to 2 green chillies (finely chopped)

7.    Salt to taste

8.    1 tablespoon of oil

9.    Coriander

 

1. Wash rice, udi dal, gram dal separately and soak in water for 5 to 6 hours.

2. Remove the water from all the ingredients properly and grind them separately in a mixer. Add little salt and cumin and mix all this mixture. Ferment well for 10 to 12 hours.

3. Add little salt and water and stir the mixture well. The mixture should be well combined.

4. Now keep the pan on the gas. A non-stick pan should be used to prepare the dosa. Spread the dosa batter evenly without oiling the pan. When it gets a little reddish color, release the oil from the sides.  

The difference between Masala Dosa, Rava Dosa and Mysore Dosa:

Masala Dosa: Made from uddi dal and rice. In which it is used by mixing onion and potato.

Rava Masala Dosa: This is also prepared like any other dosa. But semolina is mixed in this. Also, a mixture of chilli and onion is used in this.

Mysore Masala Dosa: This masala dosa is prepared similarly. But in this paste of onion, red chilli and tomato is used. Also fresh coconut is used in roasting it which is a huge favorite with many people ordering Mysore Dosa. The method of making Rava Masala Dosa is very different from other dosa. It is specially made from semolina. There is no need to soak the flour while making this dosa.

2) Tomato amlet

A tomato omelette is a breakfast dish prepared mostly in Maharashtra.

When the monsoons season begun, Indian people want to eat something like Tomato Amlet.  You can also make a vegetarian omelette made from tomatoes along with evening tea. So let's know the ingredients and recipe :

material-

1 cup gram flour,

1 tomato finely chopped,

1 onion chopped,

ginger green chili paste,

1 tsp turmeric,

1 tsp chili powder,

1 tsp garam masala,

pinch of asafoetida,

salt to taste,

Cooking oil

coriander.

In a large bowl add gram flour, tomato, onion, ginger green chili paste, turmeric, garam masala, red chillies, turmeric, salt, asafoetida, and a little oil and mix well. Add ½ cup water and make a paste. Coriander Chop finely and add. Heat the pan on gas and when the pan is hot, add a little oil and spread the prepared mixture with a spoon. Fry it from both sides on medium heat. Serve this ready hot tomato omelette with green chutney after browning.

3) Idli sambar 

While both the states of Karnataka and Tamil Nadu in India claim to have invented the idli recipe, according to food historian KT Achai, idli may have come to India from present-day Indonesia around 800–1200 CE.

It seems that this food prepared from dal rice would have got the boon to satisfy the Indian tongue very easily. A 30 to 40 gram idli contains only 1 gram of protein and 7 to 8 grams of carbohydrates. Along with vitamin A and folic acid, idli is also rich in minerals like potassium and phosphorus.  

To make Idli:

1 cup idli rice

1/2 cup urad dal

1/4 cup poha

1 tsp fenugreek seeds

Salt to taste.

To make Sambar

1/2 cup curd

1 small onion

2 tomatoes

1 carrot

9-10 pieces of red pumpkin

1-2 tablespoons of sambar masala

1/2 tsp turmeric

1 tsp mustard

2-3 dry red chillies

9-10 leaves kadipatta

Coriander as needed

As per oil requirement

Salt to taste

1) First wash the rice and dal and soak them separately. After seven to eight hours, separate it from the mixer. 

2) Put curd in it and ferment the dough. Then add soda and salt to it while making idli and stir. 

3) After applying oil to the idli patra, put a little flour in each mold and make idlys. Steam it for seven to eight minutes. 

Recipe - Cook dal, tomato, 1/2 onion together in a cooker. Once cooked, mix onion, tomato and some dal in a mixer. Grind the remaining dal and add the mixture to it. Add water as needed and keep it boiling in a heavy bottomed pan. Add salt, chillies, sambar masala, tamarind pulp to it. Thinly slice the remaining onion and add it to the boiling sambar. When the sambar comes to a boil, add cumin seeds, mustard seeds, asafoetida, curry leaves and red chillies and pour it into the oil.  

Idli is the life and glory of the breakfast table. It is raved all over India as a hugely popular snack that tastes great with sambar and tangy coconut chutney. You can see many hawkers carrying idli sambar on Gallogalli cycles in the morning.

4) Batata Vada pav.