54. Rawa Idli 55. Onion chutney 56. Mint flavor curd/ Pudina Raitha 57. Green chutney

54. Rawa Idli

Heat the oil and put 1 tsp mustard seeds, curry leaves, 1 tsp urad and chana dal for seasoning, 10-15 cashew nuts, green chillies. Roast the 2 cups rawa in it. Mix the 4 cups of curd and soak it for one hour in summer and 4-5 hours in winter. While making idlies, mix a pinch of soda and salt according to taste. Same way, we can make rawa dosa but take fine rawa for dosa.

55. Onion chutney

Fry onions, red whole chilli and fried chana dal in little oil. Grind them in grinder and add tamarind juice and salt. Season this chutney with mustard seeds.

For variation in onion chutney as a dip- finely chopped onion, finely chopped green coriander, finely chopped capsicum and carrot (less), tomato sauce, worstshire sauce. Mix all of them well and have it with wafer or boiled potatoes or eggs.

56. Mint flavor curd/ Pudina Raitha

1 cup curd, 5-8 mint leaves, 1 green chili, little jeera.

Grind and blend.

57. Green chutney

2-3 green chilies, some coconut-1/3^rd of coconut and tamarind, salt. Mint leaves.

Grind well.

Add pudina/mint and do a quick grind.