Ridge Gourd Spicy Dosa..

Ridge gourd is full of fiber content vegetable. Using this particular vegetable in your daily diet will help to avoid constipation. Ridge gourd Dosa is easy to prepare and good to eat for breakfast or as evening snack.
Here I am going to use only the outer layer of Ridge gourd. We can also prepare chutney with the skin of Ridge gourd.
Things Needed:
Ridge gourd skin :  1 cup.
Urd daal : 2 Tea spoons.
Red chillies: 4 to 6
Tamarind pulp: 2 Table spoons.
Coriander seeds: 1 tea spoon.
Salt : to taste.
Coconut: 2 Table spoons.
Rava ( Samolina ) : 1 cup.
Wheat flour: 1cup.
Maida ( All purpose flour). : 1/2 cup.
Water: 2 cups.
Curry leaves : 8 to 10
Ingh : a pinch
Oil: 4 to 6 Table spoons.
Method : Wash and feel off the edges of ridge gourd. Now wash again and wipe out the water. Remove the outer layer of ridge gourd  and keep it aside. Now add salt. coriander seeds and  tamarind pulp to and little water to the ridge gourd skin and cook all together in a pressure cooker for 8 to 10 minutes.
Roast  Urd daal  till brown, add ingh, red chilies and curry leaves and roast . Add coconut to this mixture . Leave it for cooling.
Now add cooked  ridge gourd mixture and the coconut mixture in the mixi jar and grind nicely. No need to add much water to grind this mixture. pour this spicy chutney in a big bowl. Now add samolina( medium sized) , wheat flour and maida  with coconut ground masala nicely adding required water. ( The batter consistency should be like neer dosa batter).
keep a dosa pan and heat it. Pour a spoonful of dosa batter and spread it. Sprinkle a spoon of oil on the top and cook till its brown. Turn the other side of dosa and cook for 10 seconds and remove from the pan and serve with Honey or jaggery.  Repeat the same procedure to prepare dosa with remaining batter.
Note : Cook Dosa on medium heat. Can use Ridge gourd chutney with rice or chapatis too. We can make use of left over chutney for this dosa, but surely not the stale chutney. Can use more coconut.
Serves: 3 to 4.

Easy Vangi Bath( Vegetable Masala Baat).

Vangi baat is normally made of Rice, Vegetables and spices.  We can have Vanghi baat for breakfast, lunch or dinner. Vangi baat is usually prepared by using Brinjals. (Vengai means brinjals). Now a days we use other vegetables like carrots, beans, potatoes, capsicum, cabbage and even different kinds of edible leaves too. Here is a recipe for you to prepare Vaangi baat with carrots, capsicum and potatoes.
Things Needed:
Rice :1 Cup.
Carrot: 1
Capsicum : 1
Potato : 1
Beans : 6 to 8.
Vangi baath Powder : 3 Table spoons.
Curry leaves: 8 to 10
Coriander Leaves: 2 Table spoons.
Oil : 3 to 4 Tablespoons
Salt : to taste.
Ingh or Asafoetida : a pinch
Urd Daal : 1 Teaspoon.
Mustard seeds: 1 Teaspoon
Tamarind Pulp : 2 Tablespoons.
Turmeric Powder:  a pinch.
Water: 3 cups.

Method :
Wash rice and keep it aside. Cut carrot, beans, capsicum and potatoes according to your wish.
Now keep a pan on the fire and heat. Put oil and mustard seeds and urd daal and let it spurt. Add curry leaves and Ingh to it. Add cut vegetables and fry them for 4 to 5 minutes. Add washed rice to it and fry them for 2 minutes. Add vangibaath powder and turmeric powder to it and put off the gas. Now put all the fried rice mixture to the pressure cooker or rice cooker. Add water and salt to it and cook . ( Using the rice cooker will be better. Its switched off automatically after the rice is cooked).  Mix  well the baat after its cooked, spread coriander leaves on the top and serve with cup of curd.
Note: Do not fry the rice for long time.  Vangi baath powder can be prepared and kept previously . ( Roast 2 tea spoons of coriander leaves, 1 spoon of channa daal, 1 tea spoon of urd daal and 4 to 5 cloves one by one until its brown and then roast 6 to 8 red chillies , powder them when they are cool to get the vangibaat powder. ). You can also use 2 tablespoons fresh coconut to get the better taste. Can use a table spoon of ghee  also.

Serves