GOOSEBERRY CHUTNEY

Required:
Gooseberry-2
Chilli powder-1/4 tsp
Asafoetida-2 pinches
Salt to taste

Preparation:
Remove seed and chop gooseberries. Grind coarsely with all the other ingredients without water. Serve with Black gram dal rice.

CABBAGE EGG

Required:
Egg-2
Cabbage (chopped)-3 tbsp
Salt to taste
Green chilly-2
Curry leaves-4 leaves
Oil-1/2 tsp
Mustard seeds-1/4 tsp

Preparation:
Cook cabbage separately with little quantity of water. Beat egg well with salt dissolved water. Chop green chilly and curry leaves. In a fry pan heat oil and splutter mustard seeds. Add green chilly, curry leaves and cabbage. Immediately add beaten egg and stir until it is cooked.

CRISPY DOSA

Required:
Partially boiled rice-1 cup
Raw rice-1 cup
Black gram dal-1/2 cup
Bengal gram dal-3 tbsp
Salt to taste

Preparation:
Soak both rice together for 2 hours and urad dal and bengal gram dal for 1/2 an hour. At first grind the rice with bengal gram dal to a fine paste. Keep this batter seperately. Grind urad dal into fine paste and mix with rice batter. Add salt and stir well. Allow to ferment for 8 hours. Prepare thin dosa. Sprinkle few drops of gingelly oil and allow to cook. Serve hot with sambar and chutney.