Tosha

Maida - 150 gm
Salt - a pinch
Baking powder - 1/2 tsp
Sugar(White/Brown) - 120 gm
Ghee - 3 tbsp
Vanilla essence - 1/3 tsp
Water - for making dough
Oil - for deep frying

Method:-

1.Sieve the flour,salt and baking powder togehter.
2.Mix ghee,essence and enough water to make it into a medium soft dough.
3.Rub oil on your palms and make medium sized toshas(cylindrical shape or balls) of the dough.
4.Heat oil in a kadai and deep fry the toshas- add on high heat and lower as soon as the toshas are added and fry on low heat so that they get cooked from inside.
5. Fry till golden brown colour.
6.In another pan melt sugar with 3 tbsp water,when the sugar has melted add the toshas while the syrup is hot and stir gently.
7.Put out the flame so that the sugar coats all the toshas evenly.
8.Allow to cooland then store in an air-tight container.

Carrot-Beans Thoran

Carrots(grated)-2
French Beans(chopped)-1/2 cup
Coconut fresh or dessicated-2 to 3 tbsp
Green chillies-2
Haldi-1tsp
Mustard seeds-1 tsp
Urad dal-1 tsp
Rice-1 tsp
curry leaves
Salt
Oil

Method:-
 
Heat oil in a kadai,crackle mustard seeds,urad dal,curry leaves and rice.
Add carrots and beans,saute well.Cover and cook for 2 min.
Remove the lid,add haldi,chillies and salt.Cook for another 5 min.
Atlast when the veggies are cooked add coconut,mix well and remove from fire.

Appam

Rice - 2cups

Urad dal - a handfull

 Cooked rice -1 cup

Shredded Coconut - half(coconut)

Salt - as per taste

Sugar- 2 tsp
Dry Yeast - 1 1/2tsp
Water

Method:-

Soak rice and urad dal for 2-3 hrs or overnight.

Grind them together using enough water to make a thin battar.

Grind Cooked rice and coconut also and  mix to the battar.

Add salt ,sugar and yeast,mix well.

Keep aside till it ferments.

Take a deep bottomed spoon,fill it with the batter and pour it in a Appam-chatti(as shown in the pic) or U-shaped small kadai.
Put the lid and cook for 5 min.Take it out when the sides are crispy.

Serve it hot with Egg Curry(dry) or Kala chana or Potato stew or Chicken stew.

Egg Curry(Dry)

Boiled Eggs-2

Garlic-3

Onions-2 medium(sliced)

Tomato-1 big(sliced)

Coriander Leaves

Haldi-1/2tsp
Salt
Garam Masala-1tsp
Coriander powder-2tsp
Jeera powder-1/2tsp
Mustard Seeds
Oil

Method:-

Boil eggs and cut into half.

In a kadai,heat oil,crackle mustard seeds,add chopped garlic and onions.Cook till light brown in color.
Then add all the masalas,cook for 2 min.Later add the tomatoes.
Cook till the tomatoes are soft.
Remove from stove and add the eggs.

Garnish with coriander leaves and ghee(1tsp)/butter.

Serve hot with Chappati or Appam.

Bhindi Masala- my Style

Ladysfinger-250 gm
Onion(sliced)- 1 big
Salt
Haldi-1/2tsp
Red chilli powder-1 tsp
Garam Masala-1 tsp
Coriander powder-1 tsp
Mustard seeds
Oil

Method:-

Cut bhindi into small logs,as shown in d picture.
Heat Oil in a kadai,add mustard seeds and onions.When onions are light pink in color add bhindi and little salt.Mix properly and cook till bhindi leaves its stickiness.
Later add haldi and other masalas,mix well and cook covered for 5-10 min.

Serve with roti or puri.