scrambled tofu

onion - 1 chopped
tomato - chopped ( equal to onion)
garlic 1
ginger little
Tofu - 1 box cubed finely
sambar powder - 2 tsp
tumeric - 1/2 tsp
salt to taste
curry leaves 1 spring
mustard - 1/2 tsp
briyani leaf - 1
sombu 1/2 tsp
oil - 2 tsp

Method:
Heat  oil , add mustard , briyani leaf , sombu and curry leaves.Once they splutter , add onion and saute well , later add grated garlic and grated ginger , add tomatoes.Add  turmeric , salt and sambar powder  .Saute until raw smell leaves.Add 1/2 cup of water and let it thicken.Now add finely cubed tofu .Adjust salt and spice level.simmer and saute for long time in low flame until it becomes like egg burjii.

Rava dosa / Onion rava dosa

Ingredients:
Rava - 1 cup
Rice flour - 1 cup
All purpose flour (maida) - 1/2 cup

Pepper jeera powder - to taste 

Optional incidents : 

Onion - little Finley chopped

finely chopped cilantro - few strands grated ginger - small piece

finely chopped green chilly - 1

Method :

Add water and mix all three together along with salt and pepper powder.The consistency should be too thin , almost similar to thin butter milk. 

Add the optional ingredients and make the dosas right way.

You can spread ghee on top when cooking the dosa.

To make onion rava dosa . 

Heat the griddle, sprinkle some finely chopped onion. To top of this using a ladle spread the dosa batter . Sizzle some oil .

Cover and cook on both sides .

Serve hot !!!

Aapam/kulipaniyaram

Ingredients:

Raw rice ( sona masoori ) - 1 cup heap
Boiled rice ( idli rice ) -  3/4 cup
Urid dhal - 1/3 cup
Fenugreek seeds - 1/2 tsp

Soak all together for 4 to 6 hours and grind to a fine batter.Ferment it over night and use the next day.

Easy Adai

Raw rice -1 cup
Idli rice - 1 cup
Thoor dhal -1cup
Channa dhal -1 cup
Urid dhal - 1 cup

Soak all together along with few red chillies for few hours.Grind all together along with fennel seeds and salt .This batter can be used right away and there is no need for fermenting.

Add Chopped onion, grated carrot, chopped cilantro , grated ginger or chopped spinach to the batter before making the Adai.
Take a ladle full of batter pour them in the tava, sizzle some oil , cook both sides and serve.