IdliFor making fluffy soft idlis you need:
4 cups idli rice
1 cup split urad dal
1\2 cup Fenugreek (methi) seeds
Soak:
* Wash and soak the urad dal, idli rice and fenugreek seeds separately in water for at least 6 hours.
To Grind:
* Drain the extra water from fenugreek seeds, rice, urad dal and mix all together.
* Grind this material in mixer with adding minimum water.
* Make a smooth batter and add salt. The final batter should not be too thick or too watery. 
To make idlis:
* Allow the batter to ferment for at least 12 hours.
Preparation:Step 1: Heat 1 cup of water in idli cooker.
Step 2: Add the 3 tablespoons of batter in each of the idli plate and put it in idli cooker. Close the idli cooker with lid.
Step 3: Cool for about 10-12 minutes. Let stand for 1 minute and unmould.
Step 4: Serve hot with chutney of your choice and sambhar.
Cooking Tip:
* Well fermented flour will give really fluffy and soft idli’s.
* If you live in US or any cold country, try keeping the flour in a conventional oven and keep the light on inside the oven.
* Fenugreek seeds is good for health so I add this in batter.
Sambhar
Step 1: Roast all the ingredients individually in a pan.
Step 2: Grind them together in a grinder.
Step 3: Make smooth powder. If you made more than you required than you store it in an air-tight container and use it when required. I was always made fresh smabhar masala for nice aroma.
Ingredients for sambhar:
1\2 cup chopped white gourd
1\2 cup chopped carrot
2 big size drumstick (diced)
1 big size finely chopped onion
2 cups tuvar dal
3 tbsp sambhar masala
Few curry leaves
1\2 tbsp cumin seeds
1\2 tbsp mustard seeds
1\2 tbsp turmeric powder
1 tbsp red chilli powder
A pinch of hing
2 tbsp oil
Salt to taste
Coriander leaves for garnish.
Method for the Sambhar:
Step 2: Boil the vegetables and add salt to taste.
Step 3: Drain extra water form cook vegetables.
Step 4: Heat the oil in another pan and crackle mustard seeds. Then add cumin seeds and a pinch of hing.
Step 5: Add finely chopped onion in it and fry for few minutes.
Step 6: Now add the vegetables in it and cook for one minute.
Step 7: Pour the tuvar dal and add turmeric powder, red chilli powder in it.
Step 8: Add sambhar masala and simmer over medium flame for 15 minutes.
Step 9: Turn off the flame and garnish with coriander leaves. Serve hot with Idli and dosa.
Tips:
* To ensure that the smabhar tastes fresh, do not use sambhar masala that is over two month-old.
* If you prefer your smbhar strong, then add a pinch of clove powder to tuvar dla while soaking it.
* If the smabhar is too thick, dilute milk in water and add it to the smabhar.
* If you add more water while cook the tuvar dal then can be reused to cook vegetable this will help retain the flavor and nutrition of the sambhar.
Ingredients:
For seasoning:
Method:
Step 1: Grind coconut, ½ cup dalia, salt and chilies to a smooth paste adding required amount of water.
Step 3: When dal turns slightly brownish, add curry leaves. Fry for a little while. Pour this seasoning over chutney.
Ingredients for sambhar masala:
2 tbsp cumin seeds
2 tbsp coriander seeds
6 curry leaves
1\2 tbsp asafetida powder
1 tbsp urad dal
4 cloves
2 small pieces of cinnamon
Method for the sambhar masala:
2 tbsp cumin seeds
2 tbsp coriander seeds
6 curry leaves
1\2 tbsp asafetida powder
1 tbsp urad dal
4 cloves
2 small pieces of cinnamon
Method for the sambhar masala:
Step 1: Roast all the ingredients individually in a pan.
Step 2: Grind them together in a grinder.Step 3: Make smooth powder. If you made more than you required than you store it in an air-tight container and use it when required. I was always made fresh smabhar masala for nice aroma.Ingredients for sambhar:
1\2 cup chopped white gourd
1\2 cup chopped carrot
2 big size drumstick (diced)
1 big size finely chopped onion
2 cups tuvar dal
3 tbsp sambhar masala
Few curry leaves
1\2 tbsp cumin seeds
1\2 tbsp mustard seeds
1\2 tbsp turmeric powder
1 tbsp red chilli powder
A pinch of hing
2 tbsp oil
Salt to taste
Coriander leaves for garnish.
Method for the Sambhar:
Step 1: Wash the tuvar dal. Cook it in cooker with sufficent water. Grind with grinder.
Step 2: Boil the vegetables and add salt to taste.Step 3: Drain extra water form cook vegetables.
Step 4: Heat the oil in another pan and crackle mustard seeds. Then add cumin seeds and a pinch of hing.Step 5: Add finely chopped onion in it and fry for few minutes.Step 6: Now add the vegetables in it and cook for one minute.Step 7: Pour the tuvar dal and add turmeric powder, red chilli powder in it.Step 8: Add sambhar masala and simmer over medium flame for 15 minutes.Step 9: Turn off the flame and garnish with coriander leaves. Serve hot with Idli and dosa. Tips:
* To ensure that the smabhar tastes fresh, do not use sambhar masala that is over two month-old.
* If you prefer your smbhar strong, then add a pinch of clove powder to tuvar dla while soaking it.
* If the smabhar is too thick, dilute milk in water and add it to the smabhar.
* If you add more water while cook the tuvar dal then can be reused to cook vegetable this will help retain the flavor and nutrition of the sambhar.
Idli Chutney
Ingredients: 1 cup fresh/frozen coconut
½ cup dalia (Pottu Kadali/ fried gram dhal)
4 green chilis
Salt to taste
For seasoning:
2 tbsp oil
1/2 tbsp mustard seeds
1/2 tbsp urad dal
3-4 curry leaves
Method:
Step 1: Grind coconut, ½ cup dalia, salt and chilies to a smooth paste adding required amount of water.
Step 2: Heat oil and add mustard seeds. When they start popping, add urad dal.
Step 3: When dal turns slightly brownish, add curry leaves. Fry for a little while. Pour this seasoning over chutney.Step 4: Mix well and serve with hot dosa or idli.
'Navratri' to Goddess Ambica, where women dance gracefully in circles sometimes also using, 'Bedu, Kanjari' or just 'Taali' and 'Chapti'. The word Garba is derived from the word Garba Deep meaning a lamp inside a perforated earthen pot. The light inside the perforated earthen pot symbolized the embryonic life. In this folk dance, ladies place the pot with 
the lamp on their heads and move in circles, singing in time measure by clapping their palms or snapping their fingers, to the accompaniment of folk instruments. Formerly associated with the legend of Krishna, Garba is now a regular feature during the Navratri puja (nine nights in honor and worship of the goddess Durga)
Ingredients:
Step 2: Heat the oil in thick bottom pan and add mustard seeds and cumin seeds when the pop up then add garlic paste in it.
Step 3: Add the finely chopped chori in it and close with lid for 2 minutes.
