Corn and Cucumber Chat.

Corn and cucumber Chat/Kosumbari can be served as one of the side dish during feast/festival lunch/dinner.

Corn and Cucumber kosumbari/chat/salad can be eaten just before the lunch. It can be eaten at dinner time too. It is stomach filling and energy giving dish. Corn isfull of carbohydrates and helps to stay strong for a long time. Cucumber is dietary fiber and helps the food to digest easily.
I have used boied corn, small cucumber, pepper and chat masala.
It is easy, simple and quick to prepare, you can stuff them into chapati and have chapati roll.
OR]
You can spread on bread and have as sandwich. No need to add any butter or ghee. It will be one of the healthy salad that can be eaten at any time of the day.

Things needed :
Corn : 1 cup
Cucumber : 2
Coriander leaves : 2 to 3 sticks.
Pepper powder : 1/4 tea spoon.
Chat masaala powder : 1/4 tea spoon
Salt : to taste
Potato chips : 1/2 cup ( option )

Method :

1.Wash corn and boil with little water. ( very little water ) Cook for 2 to 3 minutes. Let it cool.
2 Cut or great cucumber
3. Mix cooked corn, coriander leaves, salt, pepper powder and chat masala powder.
4. Mix well and serve You can add any potato chips if you like. (Optional)

Note :
Can use jeera powder instead of chat masala powder. Can use Sev ( fried item ) instead of potato chips or you can use roasted papad or roasted groundnuts. (Healthy option). Check cucumber that it is not bitter content. Use of pepper helps to avoid cold. (Eating cucumber might cause cold in some people). I have not used any fried items or nuts since we had this one as one of the side dish during our lunch.
Time : 10 Minutes
Serves : 2 to 3 .

Cheese and Spring onion Dosa

Cheese and Spring onion Capsicum filled Methi dosa is yummy and stomach filling.
I Have used Methi/Fenugrik seeds, rice and a fistful of urid dal to prepare dosa dough.

Grated capsicum,, cut spring onions (Leaves only) grated cheese and some spices are spread after preparing dosa. It is nicely cooked and served with chutney or ketchup.
Lets see the recipe Now:
Methi dosa dough : 2 Cups
Thin cut capsicum : 1/2 Cup
Thin cut Spring Onion Leaves : 2 to 4 sticks.
Grated cheese : 1/2 Cup
Pepper powder : Very little
Coriander leaves : 2 to 3 Tablespoons
Salt : As required :

Method : 
1. Wash and cut capsicum into thin pieces. Wash and cut spring onion  leaves into thin and keep it aside.

2. Wash and cut green chilly (Optional) into very small pieces.
3. Grate cheese and keep it aside.
4. Keep a pan on the fire and heat. Sprinkle oil on the pan.
5. Take a ladle full of methi dosa dough and just put and spread a very little. (Let it be thick)

6. Now put some capsicum, coriander leaves and cheese on the top and sprinkle little pepper on the top.
7. Cover and cook dosa for 1 to 2 minutes (on low flame),

8. Put little oil on the top and turn the other side slowly and cook for 10 seconds.

9. Remove it from the pan and serve with the curry of your choice.

10. Repeat the same with remaining dough.
Note :
Do not press or spread the dough on the pan. Let it be thick. Add little butter on the top and then add vegetables and cheese. The aroma adds to the taste. Adding any vegetables are your choice.
Time : 20 Minutes
Serves : 2 to 3  (According to the serve.
Methi dosa dough preparation.
Soak 3 glasses of raw rice , 1/3 of methi seeds and a fistful of urid dal for 3 to 4 hours. Grind the ingredients and leave it for ferment. Next day morning or after 6 to 8 hours it starts to ferment and dosa turns soft adn fluffy.
Time : Soaking time : 4 hours, Grinding time 15 minutes and + Ferment time  :  5 to 6 hours.