Rava dosa as per Sangi's mom-in-law

2 cups rice flour

1 cup rava

About a handful of atta to bind

Mix.  Give tadka of jeera, ginger, green chilies

Ragi dosa per Sangi's mom-in-law

2 cups ragi

1 cup urad dal

Soak both separately for a couple of hours.  Grind urad first, then add ragi and grind. 

Chithi's tinda and aloo curry 

Main ingredient is tinda, just a little aloo

Grind tomatoes, garlic, onion, green chillies, cloves, cardamom and cinnamon.  Then sauté in a little oil until it separates and raw smell goes.  Add turmeric pwdr, chili pwdr, jeera and dhania pwdr. 

Then add aloo and tinda.  Sauté for a few minutes, add water and pressure cook for 2 whistles.  Might require one more whistle.  If too watery, can boil off the water or add wheat flour to thicken. 

Adai with millet

1 cup different dals, 1/2 cup rice, 1/2 cup millet

Sangi's Bajra kitchdi

Bajra (instead of rice), moong dal (she uses yellow, can use any - maybe try green skin moong)

Pressure cook both Bajra and dal in separate vessels.  After cooking, the water is not to be thrown, so don't use too much water to cook.

Tadka in ghee - jeera seeds (can also add sesame seeds and ajwain).  Add ginger, turmeric and pepper. Can add veggies like beans, carrot, peas.  Either pressure cook the veggies or add with tadka.  Add salt, Bajra and dal along with water and cook for some time.

Amma's small onion Sambar 

Roast Chana dal, red chili, coriander seeds and coconut.  Sauté the small onions.  Grind few onions along with the spices.  Boil the rest of the onions in tamarind water until raw smell goes.  Add the paste and boil for a few mins.

Amma's Vetha Kuzhambu

Soak tamarind.  Heat a little Idhayam oil and add hing.  Keep it aside.  Grind 1/4 cup coconut and keep aside.  Burst 1 tsp mustard seeds, 1 1/2 tsp methi seeds, 1 red chili, 3 tsps tuar dal. Grind into a paste. In some regular oil, saute some vethal.  Once done, add coconut paste, tamarind water and salt and if needed some jaggery.  Then add seed paste.  Boil until raw smell goes.  

Mom just added hing to the oil before adding coconut.  

Pudina Chutney

2 handfuls of pudina leaves

One small onion - chopped

One big tomato

1 tbsp grated coconut

Green chilli/red chilli per taste

Hing

½ tsp tamarind paste

A small piece of jaggery

Heat oil.  Burst urad and channa dal.  Add hing. Add onion and
chilli.  Saute. Then add tomato, coconut, tamarind and jaggery
and salt to taste.  Turn off the gas and add pudina leaves.
Once cool, grind.

Note:  Can saute baby potatoes with the pudina chutney

Amma's Tomato Masala

Grind coconut, dhania, red chillies, tamarind (all without roasting).  Add cinnamon and cloves to oil, then saute onions. Then add masala and salt.  Add tomatoes.

Seven Cup Sweet

1 cup besan
1 cup coconut
1 cup milk
1 cup ghee
3 cups sugar

Add everything to a pan and cook.  When it thickens, pour onto a greased plate and cut.

Ragda

1/2 cup dried peas
2 big onions
2 big tomatoes
1 piece ginger
4 cloves garlic (optional)
lime size piece of tamarind
coriander leaves
1 tsp cumin seeds
1 tsp turmeric pwdr
1 tsp chilli pwdr
1 tsp garam masala pwdr
salt to taste

Soak peas overnight.  Pressure cook for 15 mins with a little salt.  Chop tomatoes.  Grind together onion, ginger, garlic, tamarind and coriander leaves.  Heat oil.  Add cumin seeds, then the chilli and turmeric pwdrs.  Add ground paste and saute until raw smell goes.  Add garam masala, boiled peas, a little water and salt to taste.  Garnish with chopped tomatoes.