Rava dosa – a thin, crispy and delectable crepe made from rava/sooji and rice flour. This is an instant dosa and can be made within few minutes. Rava aka sooji or semolina has a distinct taste and gives a crunchy bite to this dosa. This instant rava dosa is made by mixing the rava/sooji, rice flour and maida/all purpose flour with water and yoghurt to make a thin dosa batter. This thin batter is then poured over a hot tawa/griddle, drizzled with oil to get a thin, crispy golden brown crepe. The addition of sautéed onions, ginger, herbs and other seasoning gives an extra crunch and flavour to this dosa. Serve this rava dosa with piping hot sambar or chutney.
Chilli Paneer – a trendy and delicious Indo-Chinese starter that is popular in Indian restaurants. The paneer aka Indian Cottage cheese is coated with corn flour and then shallow fried. The fried paneer is then tossed in a flavourful spicy sauce mixture. This chilli paneer can be served as a starter or as an accompaniment to main course.
Instant Amla pickle – a tangy and spicy condiment made from amla/gooseberry/nellikai. This amla pickle can be made within minutes and is an instant version that is prepared by steaming the amla and then tossing it with salt and few spice powders. The shelf life of this instant version of pickle is about 10 to 15 days. It pairs well with yoghurt rice or any other rice variety.
Ajwain / Omam Rasam – a flavourful, comforting and soothing rasam. Ajwain seeds are widely used in Indian cuisine for its distinctive taste, aromatic flavour and medicinal value. This ajwain rasam is prepared by roasting and grinding the ajwain seeds along with few other spices. Roasting the ajwain seeds helps in refining the aroma and flavour. The freshly made spice powder is then added to the tamarind extract which is simmered for few minutes. This refreshing ajwain rasam can be served as a soup or with steamed rice and a dash of ghee.
Kale – a cruciferous leafy green packed with all the nutrients has a strong and earthy taste. This nutrient dense dark leafy green when cooked along with some lentils like black-eyed bean becomes a wholesome food. This Kale & black-eyed bean curry /dry subzi is made by sautéing the kale leaves along with already cooked black-eyed beans, grated carrot, ginger and spices. The addition of lemon juice before serving adds some tanginess and brightness to this earthy green. It can be served along with South Indian meals as dry curry / porial or as a dry subzi with roti /jeera rice.
Aloo Gobi – a vegetarian classic in the North Indian cuisine. This is a semidry gravy and is prepared by cooking the the potatoes and cauliflower along with onions, tomatoes and few spices. The addition of spices – turmeric powder, coriander powder, kashmiri chilli powder and garam masala brings out the best of aroma and flavour apart from the enchanting yellow colour it imparts to the dish. This delicious semidry gravy pairs well with all the Indian flatbreads, jeera rice or pulav rice.