Jowar Dosa

3/4 cup Jowar flour

1/4 cup rice flour

1 Tbsp semolina/rava

1/4 Tbsp cumin

2 small curry leaf copped

1/4 Tbsp Salt

1/4 onion chopped

1/4 chili chopped

Coriander leaf  chopped

2 Cup water

Mix and rest for 15 min

Chutney

1/2 Cup Fresh Coconut

4-5 steam with leaves of coriander 

1/4 green chili

1/8 Tbsp ginger

1 Tbsp roasted chana

1/8 Tbsp tamarind

1/3 Tbsp salt

Dingri Masala

 Udupi, Hotel Diana style Dingri Masala 

Take 1 packet of button mushrooms n wash it thoroughly to remove dirt ..slice into desired pieces... 

In a kadai add butter  I took 2 cubes of Amul butter n add the sliced mushrooms n saute well ...till aroma oozes n mushrooms shrink  ..remove it 

In the same kadai add 1 tblsp of oil n add 1 tsp of cumin seeds n allow it to sweat..add 1 medium chopped onion n fry till pinkish red ...add 1 tsp of ginger garlic paste n stir for few seconds ...add 1 medium sized chopped tomato n fry till mushy n raw smell goes adding salt to taste ..add 3/4 th tsp of saunf powder (I took 2 tsp of whole saunf n pounded it well to powder form )..now add lil turmeric powder ,red chilly powder ,coriander powder n stir ..add 1/4 th cup of cashewnut paste (take about 1/2 fist of cashewnuts ,add lil water n grind in small mixie jar to a fine paste ) ..stir again ..now add fresh green peas about 1/2 cup along with lil water n cook till soft ,add butter sautéed mushrooms n cook for few mts ...add garam masala lil n 1 tblsp of fresh cream n give a quick boil stirring .. switch off n garnish with freshly chopped coriander leaves ..keep covered for sometime before serving

Src ;Archies Authentic Touch 

White Wine sauce for Pasta

 Ingredients

4 cloves garlic

1 shallot (¼ cup finely chopped)

4 tablespoons salted butter

1 tablespoon flour (or gluten-free flour)

¼ cup white wine

½ cup heavy cream (or milk)

¼ cup shredded Parmesan cheese

¼ teaspoon kosher salt

Instructions

Mince the garlic. Finely chop the shallot.

In a saucepan, melt the butter over medium low heat. Add the garlic and shallot and saute for 1 minute, stirring, until fragrant but not browned. Add the flour and cook 1 more minute.

Add white wine and cream and cook on a low simmer for 3 to 4 minutes.

Add the Parmesan cheese and salt and whisk until it melts. Taste and adjust salt if needed. If desired, serve with 8 ounces pasta of any shape.

Matki Usal

 • 2 tsp Oil

• 1/2 tsp Mustard seeds

• 1/2 tsp Cumin seeds

• A pinch of Asafetida

• 3 tsp  chopped Onion

• Curry leaves

• 1 tsp Goda masala

• 1 tsp Red chili powder (optional)

• 1/4 tsp Turmeric powder

• 250 gm Sprouted Matki / Moth beans

• Salt to taste

• 1/2 tsp Gudh / Jaggery

• 1 tbsp Fresh grated Coconut

• 1 tsp coconut milk

• A little less that 1/2 cup Water

• Finely chopped Coriander leaves