BISI BELE BATH

KANCHIPURAM IDLI

GARLIC CHUTNEY

BREAD FRUIT PAKODA

Bread fruit -- 1/2 (peeled and sliced)

Coriander seeds -- 1 teaspoon
Asafoetida -- 1/2 teaspoon
Cumin seeds -- 1/2 teaspoon
Carom seeds -- 1/2 teaspoon
Red chilli powder -- 1 teaspoon

Chickpea flour (besan) -- 3/4 cup
Rice flour -- 1/4 cup (optional)

Lemon juice - 1 tablespoon
salt to taste
Oil for deep frying


Grind coconut with all the spices into a smooth paste with water. Take it in a bowl.

Add the flours, salt and lemon juice and mix it into a nice batter. Add water if required.

Heat oil in a pan. Dip the bread fruit slices in the batter to make a nice batter coating on it.
Now drop them into hot oil and fry them till they are cooked. Remove them on tissue papers.

Serve hot with any chutney of your choice or tomato sauce.
Other vegetables like potato, raw banana, capsicum etc. can be used to make pakoda.

ONION PAKODA

Onions -- 5-6 (sliced)

Coriander seeds -- 1 teaspoon
Asafoetida -- 1/2 teaspoon
Cumin seeds -- 1/2 teaspoon
Carom seeds -- 1/2 teaspoon
Red chilli powder -- 1 teaspoon

Chickpea flour (besan) -- 1/2 cup
Rice flour -- 2-3 tablespoons (optional)
Carom seeds -- 1/2 teaspoon

Lemon juice - 1 tablespoon
salt to taste
Oil for deep frying


Grind coconut with all the spices into a smooth paste with water. Take it in a bowl.

Add the flours , salt, Carom seeds and lemon juice and mix it into a nice batter. Add water if required.

Heat oil in a pan. Add the onion slices into the batter and mix nicely.

Now drop them into hot oil with a spoon and fry them till they are cooked. Remove them on tissue papers.

Serve hot with any chutney of your choice or tomato sauce.

KANNEKUDI KATNE

MOSARU AMBODE

MANGO RASAYANA

Ripe mangoes -- 2 (big)
Coconut -- 1/2 cup(freshly grated)
Milk -- 1/4 cup(optional)
Sugar -- 1/4 cup
Cardamom -- 1/4 teaspoon (powdered)


Peel and chop mangoes into small cubes.

Grind coconut to a smooth paste.

Mix all the ingredients together and serve. (Can be chilled before serving)

HERINDI

RAW MANGO CHUTNEY

Raw mango -- 1 (medium)

Jaggery -- 1 cup
Red chilli powder -- 2 tablespoon (or to taste)
Fenugreek seeds -- 1 teaspoon
Cumin seeds -- 2 teaspoon
Mustard seeds -- 2 teaspoons
Asafoetida -- 1/8 teaspoons

Coconut oil -- 2 tablespoons

Salt to taste


Peel and grate mango.

Dry roast cumin seeds on low flame. When it starts crackling add mustard seeds and asafoetida. Roast till mustard seeds start crackling. Turn off the heat and let it cool.

Powder the roasted seeds in a blender. Add the grated mango to this powder and run it again until the mango is a smooth paste. Add salt, chilli powder and jaggery to it and run it again until all the ingredients are nicely mixed.


Heat oil in a thick pan and add fenugreek seeds to it. When it starts crackling add the ground chutney paste to it and roast it on a low flame until it becomes thick. (Keep stirring it or it will burn.)
Cool it and store it in an airtight bottle. Can be refrigerated upto one year.

Goes well with dosa,chapati or rice.

KUTTAVALAKKI

BEATEN RICE SNACK

Beaten rice(poha) -- 1 cup

Coriander seeds -- 1 teaspoon
Cumin seeds -- 1/2 teaspoon
Green chilli -- 1

Coconut oil -- 1 teaspoon
Onion -- 1 (chopped)
Coriander leaves -- 2 tablespoons (chopped)
Coconut -- 1/4 cup (freshly grated)
Salt -- to taste


Powder Coriander seeds, cumin seeds and green chillies in a blender. Add beaten rice to it and powder coarsely.

Take the powder on a bowl. Add all other ingredients to and mix nicely.
Serve at tea time.

SWEET CORN CHAT

Sweet corn kernels -- 1 cup

Butter -- 1 teaspoon
Lemon juice -- 2 teaspoons
Chat masala -- 1/2 teaspoon(optional)
Pepper powder -- 1/4 teaspoon
Salt -- if required


Cook fresh sweet corn kernels.

Add butter, chat masala, pepper powder and lemon juice. Mix all the ingredients nicely.

Add salt only if required, as the chat masala already has black salt.

Serve hot.

BALEHANNU SUKKELI

SUN DRIED BANANAS

Bananas

Chop ripe bananas in to any shape and dry it in sunlight for a week/or until dry. Ready to eat.

BISI BELE GOJJU

Toor dal -- 3 tablespoons
Coriander seeds -- 2 teaspoons
Red chillies -- 5-6
Sesame seeds -- 1 1/2 teaspoons
Coconut oil -- 1 teaspoon

Tamarind pulp -- 1 1/2 tablespoons
coconut -- 3/4 cup (freshly grated)

Onion -- 2 large
Jaggery -- 1/2 teaspoon
salt to taste

Fry dal and spices in coconut oil.(Put them in to the pan in the same order as listed)

Grind the coconut with the fried spices, dal and tamarind pulp.

Slice onion and cook it in a vessel. Once the onion is cooked add the ground masala and cook it on low flame. Add water as required.

Add the salt and jaggery and bring the gojju to boil. (make it medium thick)


Serve hot with rice.

CABBAGE DOSA

Dosa batter

for filling

Cabbage -- 1 small

Oil -- 4 tablespoons
Split black gram (urad dal)-- 1 teaspoon
Mustard seeds -- 1 1/2 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leaves -- few
Onion -- 2 medium (optional)
Green chili /red chili -- 3
Lemon juice -- 2 tablespoons
Sugar -- 1/2 teaspoon

Salt to taste

Ghee/oil -- for greasing and cooking

Wash and chop the cabbage finely.

Heat oil in a pan and add urad dal. When the dal turns reddish add mustard seeds.

When Mustard seeds start crackling add turmeric powder, curry leaves, slit green chilies OR broken red chili and curry leaves. Stir for 1 minute.

Put in onion and fry until it turns brownish.

Put the chopped cabbage now and stir. Cover and cook on low flame until the cabbage is cooked but still crispy.

Sprinkle sugar, salt and lemon juice and cover and cook for a couple of minutes more.
Keep it aside.

Take dosa batter and make thin dosas on hot tawa. Cover abd cook for a minute.

Now remove the cover and spread the cabbage filling on the dosa. Sprinkle ghee or oil on top of it and fold it in the center.

Serve hot with coconut chutney.

HALASINA BELE BUDNA

Jack fruit seeds(j. f. seeds) -- 20-25 (washed and dried for a week after removing from fruit)

Jaggery -- 1/2 cup
Coconut -- 1/4 cup (optional)
Cardamom powder -- 1/2 teaspoon

Oil to grease the griddle

Peel and pressure cook j. f. seeds until it is very soft. Remove the brown husk and powder /grind them into as smooth a powder as possible.

In a thick pan heat jaggery and coconut together until the jaggery melts. Now add the powdered j. f. seeds and keep stirring the mixture until it starts leaving the pan. (should take about 10 minutes on medium flame.)
Once done turn off the heat and cool it a bit.

Make small patties from this dough and shallow fry them on a hot greased griddle. Brown them on both sides.

Serve hot with ghee/butter.

JHUNKA

Chickpea flour (besan) -- 4-5 tablespoons

Oil -- 3-4 tablespoons
Split Black gram (Urad dal) -- 1 teaspoon
Mustard seeds -- 1 teaspoon
Red chilli -- 1 broken
Turmeric powder -- 1/2 teaspoon
Curry leave -- few
Onion -- 2 medium( sliced)

Coconut -- 1/2 cup (grated)
Cumin seeds -- 1/2 teaspoon
Green chilies -- 2-3

Lemon juice -- 1 1/2tablespoon
Sugar -- 1/4 teaspoons
salt to taste

Add 1/2 cup water to the chickpea flour and make a paste with out lumps.

Grind coconut cumin seeds and green chilli to a fine paste and keep aside.

Heat oil in a pan and add urad dal.
When the dal is little brownish add mustard seeds and let them crackle.

Add red chilli, curry leaves, turmeric powder.
Stir for a couple of minutes.

Add onions and stir for 2-3 minutes until light brown.

Add the ground coconut paste and cook for 2-3 minutes more.

Now stir in the the chick pea flour paste and cook slowly until the jhunka becomes thick. Add 1/2-3/4 cup of water while cooking.

Now sprinkle lemon juice, sugar and salt on the jhunka. Mix all the ingredients nicely and leave it on low flame for a couple of minutes.

Serve hot with dosa.

HALASINA BELE USLI

JACK FRUIT SEED SALAD

Jack fruit seeds -- 30-35 (washed and dried for a week after removing from the fruit)

Oil -- 3-4 tablespoons
Split Black gram (Urad dal) -- 1 teaspoon
Green chilies -- 4-5 (slit)
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leave -- few

Sugar -- 1/4 teaspoons
salt to taste

Coconut -- 1/3 cup (grated)
Lemon juice -- 1 1/2tablespoon


Peel and cook the jack fruit seeds until soft and roughly chop them.


Heat oil in a pan and add urad dal.
When the dal is little brownish add mustard seeds and let them crackle.

Add green chilies, curry leaves, turmeric powder.
Stir for a couple of minutes.

Add the jack fruit seeds, stir and keep it covered and cook for 2 minutes on low flame.
Now sprinkle coconut, lemon juice, sugar and salt on the jack fruit seeds . Mix all the ingredients nicely and leave it on low flame for a couple of minutes.

Serve hot.

SUTTEVU

JACKFRUIT FRITTERS

Rice -- 1/2 cup
Jackfruit bulbs -- 12
Cardamom seeds-- 2
Jaggery -- 1/4 cup
Salt to taste

Oil for deep frying


Soak rice for 8-10 hours.
De seed the jack fruit bulbs and run it in a blender until smooth paste.
Now add rice, cardamom and grind until the rice is also smooth. Use water only if required.

Add jaggery and salt to this batter and mix nicely.

Heat oil in a frying pan. Keep the heat medium and drop in a spoonfuls of the batter into the oil. Fry it on low flame until both sides turn brownish.

Serve hot.

KODUBALE (with RICE AND CUCUMBER)

Rice flour -- 1 cup
water -- 1 cup
Cucumber -- 1/2 medium
Salt to taste
Sesame seeds -- 2 teaspoons


Wash and grate cucumber.

Heat water in a deep vessel and add salt and cucumber gratings to this.

Now lower the heat and add sesame seeds. Now slowly add rice flour to the water. Keep stirring to avoid lumps. Once the rice flour is cooked cover it and leave it aside for 15-12 minutes.

Once the dough is cool enough knead it. Add a little rice flour if required.
Take a small portion of the dough and roll it between the back side of a plate(or on a smooth cutting board) and your palm to make it thick sized thread like shape.
Roll this thread into circular shape like chakli.
Use a chakli mold if u cannot get it right.

Heat oil in a pan and fry these kodubales' in batches until both sides are browned.

Ready to serve. It can be stored up to a fortnight in a airtight container.

STUFFED CAPSICUM

Capsicum -- 10 (hot variety works best)
Palya powder -- 1/2 cup
Amchur -- 1 teaspoon
Jaggery -- 1 teaspoon
Salt to taste

Oil -- 1/4 cup


Wash the capsicum and take out the stem. If using the hot variety remove the seeds as well.

Mix all other ingredients except oil. Fill the powder in the capsicum and add 1/2 teaspoon of oil on top of this stuffing.

Heat a thich pan and spread some oil on it. arrange the capsicum in the pan and sprinkle little water in them. Cover and cook until the capsicums are cooked. Sprinkle oil or water in between if necessary.

Serve hot with rice or chapatis.

JAGGURI

RICE ROTI

Rice -- 1 cup
Salt to taste
Rice flour -- 2-3 tablespoon
Cucumber -- 1/4 cup (chopped) (optional)
Coconut oil/sunflower oil -- 4-5 tablespoon (for rolling and cooking)

Soak rice for 8-10 hours. Grind it to a smooth paste with little water.(add cucumber, if you are using it, while grinding)

Take the ground rice in a thick bottomed pan. Add about 1/2 cup of water and salt and mix it nicely.

Keep the pan on a flame and cook the rice paste. Keep stirring the mixture to avoid forming lumps. Keep the flame low all the time.

When the rice paste becomes thick like roti dough, turn off the heat. Keep the dough aside, covered, to cool.

Once it is cool add a little rice flour and knead it.
Take a small portion of the dough, and flatten it on a parchment sheet. Drip a couple of drops of oil on it and roll it into 6-7 inch discs.

Cook it on a hot riddle with little oil on both sides until light golden spots appear.

Serve it hot with coconut chutney.

ALOO PARATHA

for the stuffing
----------------
Potato -- 5 (medium)

Ginger -- 2-3 teaspoons (grated)
Carom seeds -- 2 teaspoon
Onion -- 2 (chopped finely)
Green chilli -- 4(chopped finely)
Coriander leaves -- 3-4 tablespoons (chopped)
Salt to taste

for dough
----------
Wheat flour -- 2 cups
Salt -- 1/4 teaspoon

Ghee/oil for cooking paratha


Cook and peel the potatoes. Grate and mash them.(Grating makes the mashing job easy)

Lightly crush green chilli,onion, ginger and carom seeds. Mix all the ingredients for the stuffing with th.e mashed potato.

Add salt and water to the wheat flour and make a dough.

Take a portion of the dough and flatter it a bit.
Take a small ball of the stuffing and place it in the center of the flattened dough.
Cover the stuffing with the dough.
Dip it in the dry flour and roll it into 6-8 inch discs.

Cook it with ghee on a hot griddle.
Serve hot with curd and pickle, or any side dish.

HAGALAKAI KAYIRASA

BITTER GOURD IN COCONUT GRAVY

Bitter gourd -- 2
Oil -- 2 tablespoons

Tamarind paste -- 3 tablespoons
Salt to taste
Jaggery --- 4 tablespoons (powdered)

Coconut oil -- 1 teaspoon
Split chickpea(chana dal) -- 3 teaspoons
Asafoetida -- 1 pinch
Split black gram(Urad dal) -- 2 teaspoons
Coriander seeds -- 2 teaspoons
Red chilly -- 5-6 (broken)
Sesame seeds -- 1 teaspoon

Coconut -- 1/4 cup (grated)

Wash and slit he bitter gourd. Remove the seeds and cube it into small cubes.
Heat oil in a pan and fry these cubes until it turns brownish.

Add salt,jaggery and tamarind paste to the bitter gourd and simmer it for 5-10 minutes on low flame.
Heat coconut oil and fry the channa dal and asafoetida until the dal is lightly browned. Take the dal aside and fry urad dal in the same oil until brown again. Add coriander seeds,red chilli and fry for 3-4 minutes. Add sesame seeds in the end and turn off he heat.

Grind all the fried spices and dals with the coconut to a coarse paste.

Add this paste to the cocked bitter gourd and bring it to boil. Adjust the salt and jaggery if needed.

Serve with rice.

CUCUMBER SALAD

Cucumber -- 3-4 (small)

Coconut -- 4-5 tablespoons(grated)
Amchur -- 1 teaspoon
Sugar -- 1/2 teaspoon
salt -- to taste

Coconut oil -- 2 teaspoons
Split black gram (Urad dal) -- 3/4 teaspoon
Green chilli -- 1 (chopped)
Red chilli -- 1 (broken)
Sun dried curd chilli -- 1 (broken)
Curry leaves -- few
Mustard seeds -- 1/2 teaspoon
Sesame seeds -- 1/2 teaspoon

Finely chop cucumber. Add salt, sugar, coconut and amchur to the cucumber.

Heat oil and cook urad dal until light brown. Add the chillies and curry leaves. Fry for a minute. Finally add mustard seeds and sesame seeds. Pour it over the cucumber mixture once the mustard and sesame seeds start crackling.

Mix all the ingredients nicely. Crush the chillies if u like it hot.

Serve immediately.

HALASINA HANNINA DOSA

JACK FRUIT PANCAKE

Rice -- 1 cup
Jackfruit bulbs -- 2 cups (deseeded)
Coconut -- 1/2 cup (grated)
Jaggery -- 3/4 cup (or to taste)
Cardamom powder -- 1 teaspoon
Salt to taste


Wash ans soak rice for 6-8 hours.

Roughly chop jackfruit bulbs. Grind it with the rice, and coconut to a smooth paste.

Add all of the other ingredients and leave it for fermantation in a warm place for 4-5 hours.

Heat tawa. Spread the batter like the set dosa. Cook on medium flame until both the sides are a golden brown.

Serve hot with ghee and coconut chutney.

CORN USALI (SALAD)

Corn kernels -- 2 cups

Oil -- 2-3 tablespoons
Split Black gram (Urad dal) -- 1 teaspoon
Green chilies -- 3 (slit)
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leave -- few

Sugar -- 1/4 teaspoons
salt to taste
Coconut -- 1/3 cup (grated)
Lemon juice -- 1 tablespoon

Cook the corn kernels for 10-15 minutes.

Heat oil in a pan and add urad dal.
When the dal is little brownish add mustard seeds and let them crackle.

Add green chilies, curry leaves, turmeric powder.
Stir for a couple of minutes.

Add the cooked corn and keep it covered and cook for 5 minutes on low flame. Now sprinke coconut, lemon juice, sugar and salt on the corn. Mix all the ingredients nicely and leave it on low flame for a couple of minutes.

Serve hot.

SCHEZWAN FRIED RICE

Rice -- 1 cup
Salt -- 1/2 teaspoon
Oil -- 1 teaspoon


Oil -- 2 tablespoons
Garlic -- 1 teaspoon (chopped)
Celery -- 2 tablespoos ( chopped)
Vegetables -- 1 cup (like carrots, capsicum, cabbage)( finely sliced)
Bean sprouts -- 1/2 cup

Schezwan sauce -- 2 tablespoons (or to taste)
salt to taste


Wash and soak rice for 20 minutes. (I have used jeera rice here which is aromatic as well as medium grain.)
Bring water to boil and add salt and oil in it. Pour the rice in and cook until cooked but firm and each grain seperate.
Now drain it and run cold water and make sure no water is left in the rice.
Keep it aside.

Heat oil in a pan. Add garlic and brown it.Add celery, vegetables and saute for 2 to 3 minutes.

Now add the schezwan sauce and cook for one more minute.Add the rice, bean sprouts and salt and mix well.

Toss for a minute until all the ingredients are mixed nicely.

Serve hot.

VEGETABLE HONG KONG STYLE

Oil -- 2-3 tablespoons

Mixed vegetables -- 2 cups
(carrots, French beans, baby corn,) (choppped and parboiled)
Capsicum -- 1 (chopped )

Ginger -- 2 teaspoons (grated)
Garlic -- 1 teaspoon (finely chopped)
Red chillies -- 2-3 (broken)
Soya sauce -- 1 tablespoon
Vinegar -- 2 teaspoons
Red chilli sauce -- 2 teaspoons (to taste)
Vegetable stock / water -- 1 cup
Cornflour -- 2 tablesspoons (mixed in 1/4 cup water)
Sugar -- a pinch

Salt to taste
Pepper to taste
MSG -- 1 pinch (optional) (I don't use it!)


Heat the oil in a wok on a high flame. Add the vegetables, capsicum, ginger, garlic and dry red chillies (and MSG) and stir-fry over a high flame for 2 minutes.

Add the soya sauce, vinegar, chilli sauce, sugar, salt and pepper and mix well.

Now add the cornflour paste and stock and simmer for some time, till the sauce thickens.

Serve hot.

POORI

Wheat flour -- 2 cups
Semolina -- 1/3 cup
Chickpea flour -- 1/2 cup
Oil/ghee -- 2 tablespoons
Salt to taste

Oil for deep frying


Mix both the flours and semolina. Add salt and oil/ghee and mix it into the flour.

Now add water and make dough.

Take a small portion of the dough, and roll it out into discs of 4-5 inches diameter.

Heat oil and fry the poories untill golden brown on both sides.

Serve hot with Chana Masala or any other side dish.

ALOO - METHI

POTATO WITH FENUGREEK LEAVES

Potato -- 4-5 big
Fenugreek leaves (methi) -- 1 cup (fresh and chopped)

Oil -- 4-5 tablespoons
Cumin seeds -- 1/2 tsp
Ginger garlic paste -- 1 teaspoon
Onions -- 2 medium (finely chopped)
Tomatoes -- 2 big (finely chopped)

Turmeric powder -- 1/4 teaspoon
Red chilli powder -- 3/4 teaspoon
Coriander powder -- 1 teaspoon
Asafoetida -- 1 pinch
Garam masala -- 1/2 teaspoon

salt to taste
Boil potatoes, peel and cube them.

Heat oil in a pan and add cumin seeds. Once the cumin starts crackling add the ginger-garlic paste and onions. Saute until the onion turns brownish.

Now add the tomatoes and saute until the tomatoes are soft. Now add all the powders and cook until oil seperates.
Mash the tomatoes lightly with a ladle and add methi leaves. Cook for some more minutes until the methi leaves wilt.

Now add the potatoes, salt and mix all the ingredients nicely. Saute for a couple of more minutes and torn off the heat.

Serve hot.

AVIAL

Mixed vegetables all cut into 2 inch sticks

Drum sticks -- 4
Raw Banana -- 2
Carrot -- 2 (medium)
Ivy gourd (tondekai) -- 1/2 cup
Cucumber -- 1
French beans -- 1/2 cup
Snake Gourd –- 1/4 cup
Coconut oil -- 2 tablespoons
Curry leaves -- 2 stems
Chilly Powder -1 tsp
Turmeric Powder -1/2 tsp


Coconut(grated) -1 cup
Green Chilly -3
Turmeric Powder -1 tsp
Cumin seeds – 1 tsp
Curry leaves -- 2 stems


Curd – 4-5 tablespoons
Coconut oil – 2 tbsp
Salt to taste

Heat coconut oil in a pan and add all the vegetables. Add turmeric powder,curry leaves and chilli powder and cook it on low flame covered for 10 minutes.
Now add a little water and cook all the vegetables until they are tender.

Grind together coconut, cumin seeds, turmeric, curry leaves and green chilles together to a coarse paste.
Add this to the cooked vegetable. Add curd and mix it together. Pour 2 more tablespoons of coconut oil on top, add salt and water and bring the mixture to boil.

Simmer it on a low flame until the raw cumin smell disappears (for about 15-20 minutes).

Serve hot with rice.

BHEL PURI

Puffed rice –- 2 cups

Carrot -– 1
Potato -- 1 (boiled )
Cucumber -- 1
Raw mango -– 1/2
Tomato -– 1
Onion -– 1

Chat masala – 2 teaspoons
Black salt/salt – to taste
Green chutney -- 2 tablespoons |Recipe is given below|
Sweet chutney -- 2-3 tablespoons |Recipe is given below|

Coriander leaves -– a small bowl for garnish
Sev –- 1/2 cup


| For green chutney |

Coriander leaves -- 1 bunch (medium)
Mint leaves -- 1 bunch (small)
Ginger -- 1" piece
Green chillies -- 4-5
Lemon juice -- 2 tablespoons
Black salt -- 1/8 teaspoon

Grind all the ingredients to a fine paste. Add minimum water. It can be diluted while using. Store the chutney in freezer.

| For Sweet chutney |

Dates -- 10 (seedless)
Tamarind -- 1 lemon size
Jaggery -- 4 tablespoons
Chilli powder -- 1/2 teaspoon
Black salt -- 1/8 teaspoon

Soak tamarind and jaggery in warm water for 15 minutes and extract the juices of tamarind. It should make a thick paste. Blend it with dates , strain and add salt and chilli powder. Use as required. Store it in the freezer.




Finely chop tomato, onion, mango and cucumber. Roughly mash the potatoes. Grate carrot.

Just before serving add the vegetables, chutneys , salt, chat masala and puffed rice in big bowl. Mix all the ingreadients nicely with a spoon. (The puffed rice will turn soggy if u mix it in advance)
Serve it immediately topped with sev and coriander leaves.

MILK BURFI

Milk -- 2 liters (around 8 cups)
Lemon juice -- 2-3 tablespoons
Sugar -- 2 1/2 cups (more if u like it sweet)
Vanilla pod -- \1 / cocoa powder -- 2 teaspoon -- for flavoring (optional)
Coconut -- 4-5 tablespoons ( grated )



Boil milk and simmer it for 5-10 minutes. Turn off the heat.

Add lemon juice to the milk once it is a bit cool. Now reheat the milk, which will curdle.

Continue to boil the milk on low flame stirring once in 2-3 minutes until almost all the water evaporates.

Now add the sugar and the vanilla or cocoa flavoring and coconut.
Keep stirring the mixture until it thickens and starts leaving the bottom of the pan.
When the mixture starts rolling around in the pan like a ball turn off the heat and spread it in a greased plate. Parchment paper and rolling pin can be used to give burfi a smooth look. Cut in to any shape of your liking.

Cool it to room temperature and serve.

SPICY GARLICKY POTATO

Baby potatoes -- 500 grams

Oil -- 3-4 tablespoons
Fenugreek seeds (methi) -- 1/2 teaspoon
Cumin seeds (jeera) -- 1/2 teaspoon
Mustard seeds -- 1/2 teaspoon
Garlic -- 15-20 pods (small)
Green chillies -- 2 (slit)
Asafoetida -- 1 pinch
Turmeric powder -- 1/4 teaspoon
Coriander -cumin powder -- 1 1/2 teaspoon
Garam masala powder -- 1/2 teaspoon
Chilli flakes -- 1 teaspoon
Salt to taste

Curd -- 2-3 tablespoons
Coriander leaves for garnish


Cook potatoes, peel them and keep it aside.

Heat oil in a pan and add methi seeds and cook it for 2 minutes. Now ass cumin and mustard seeds and let it crackle.

Add garlic and green chilles and cook it for 2 minutes. Now add the potatoes and asafoetida. Mix nicely to coal the potatoes with the spices.

Add turmeric powder, coriander-cumin powder, garam masalaand chilli flakes. Add salt and mix all the ingredients nicely.

Before serving beat the curd and mix it with the potatoes. Garnish with coriander leaves and serve with roti/phulkas.

AKKI ROTTI

RICE ROTI

Rice flour -- 2 cups + 1/2 cup for kneading and rolling
Water -- 2 3/4 cup
Cucumber -- 1/2 cup (grated)(optional)
Coconut oil (optional)
Salt to taste


Boil water in a pan. Add salt. (Add cucumber if u r using it and cook it for 5 minutes. Use more water for cooking cucumber. Cucumber gives a nice aroma to the roti.)

Lower the heat and slowly add the rice flour, continuously mixing. Cook it on low heat for a couple of minutes, all the while mixing the dough. Turn off the heat.

Let the mixture stand for 5 minutes. Keep it covered.

Now remove the cover and let it cool. Once sufficiently cool knead the dough nicely. Add a little rice flour if required. Dough should be little tighter than the pulka dough.

Now take a small portion of the dough and make a round ball and flatten it slightly with your palm. Dip it in rice flour and roll it out on a parchment sheet.

Cook it slowly on a hot griddle until both side are cooked. Drizzle with coconut oil for extra flavor. Serve hot with coconut chutney or Hesaru kalu bhaji

CELERY SOUP

I had some celery and didn't know what to do with it. Finally i tuned to the net and found this nice looking soup recipe. It turned out very nice even as i omitted a couple of ingredients.

This recipe is from 101 cookbooks, chunky celery soup



Onion -- 1 large
Potato -- 1 large
Carrots -- 2-3
Celery -- 10 medium-length stalks
Extra-virgin olive oil -- 2 tablespoons
Garlic -- 2 cloves(chopped)
Vegetable stock -- about 5 cups /or water
Parmesan cheese, freshly grated (optional)

Celery leaf pesto -- 1/2 cup (optional)

for pesto
Celery leaves -- one cup (lightly packed)
Garlic -- 1 large clove
Salt -- 1 pinch
Olive oil
Puree all of these ingredients in a food processor for about 30 seconds.


Chop the onion, potato, carrots, and celery into pieces that are about 1/2-inch or smaller.

In a large thick-bottomed pan over medium high heat combine the olive oil, onion and garlic and fry for a couple of minutes.


Now add potato, carrots, celery and salt. Saute for about ten minutes or until the onions and celery wilt a bit.

Stir in the stock. Bring to a simmer and let cook for another 10 minutes or until the celery, carrot and potatoes are just cooked. Do not over cook them.

Remove the soup from the heat and ladle into soup bowls. Top each with a generous drizzle of the celery leaf pesto (opt) and/or some Parmesan cheese.

PEANUT CHUTNEY POWDER

Peanut -- 500 grams
Garlic -- 6-8 cloves
Cumin seeds -- 3 tablespoons
Chilli powder -- 7-8 table spoons /or to taste
Salt to taste


Roast Peanuts on medium flame until they become crispy.
Cool it and remove the skin.

Dry roast cumin seeds until it gives a nice aroma.

Put all the ingredients in a dry grinding/powdering jar of a food processor and run it until the peanuts are coarsely powdered.

Serve it with roti/chapati or dosa. Goes well mixed with ghee or oil.(sunflower or coconut)

DILL-ONION DOSA

Dosa batter -- 1 big bowl. (about 4-5 cups)
Onion -- 2-3 medium (chopped finely)
Dill -- 2 cups (chopped)
Oil/ghee -- for roasting dosa


Mix Onion and dill to the dosa batter and make a little thick dosas. Pour a teaspoon of oil/ghee on it and cook it covered on medium flame. Once coked turn it and cook on the other side until it is lightly browned.

Serve hot with chutney and sambhar.

CHURMURI UPMA

PUFFED RICE UPMA

Puffed rice -- 200 gms

Oil -- 4-5 tablespoons
Split Black gram (Urad dal) -- 1 teaspoon
Peanuts -- 2-3 tablespoons (optional)
Green chilies -- 3 (slit)
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leave -- few
Asafoetida -- 1 pinch
Onion -- 1 (optional) (chopped)

Sugar -- 1/4 teaspoons
salt to taste
Coconut -- 1/3 cup (grated)
Coriander leaves -- 3 tablespoons (chopped)

Soak puffed rice in water.

Heat oil in a pan and add urad dal.(and peants)
When the dal is little brownish add mustard seeds and let them crackle.

Add green chilies, curry leaves, turmeric powder and asafoetida.
Stir for a couple of minutes.(now add onion and fry until onions are cooked)

Squeeze out the excess water from the puffed rice and add it to the the pan. Sprinke coconut, coriander leaves, sugar and salt. Mix all the ingredients nicely and leave it on low flame for a couple of minutes,stirring occasionally.

Serve hot garnished with more coconut and coriander leaves.

BRUSCHETTA

Bread (French Loaf/Wholemeal Bread) -- 1 loaf
Olive oil -- 1/4 cup
Garlic -- 4-5 cloves
Tomato --5-6
Basil -- 2-3 teaspoons (chopped)
Balsamic vinegar -- 1 teaspoon
Pepper powder/chilli flakes -- 1/4 teaspoon
Salt to taste


Slice bread in to 1/2 inch thick slices and toast it. When done rub it with garlic and drizzle olive oil on top.

For tomato topping, chop sweet and ripe tomatoes into cubes. Add basil and vinegar. Sprinkle it with salt and pepper.

Top it on the bread toast and serve.

FRUIT CHAT

Mixed fruits -- i big bow (apple, orange, watermelon, papaya, grapes, banana,pineapple)
Chilli powder/pepper powder -- 1/2 teaspoon
Black salt -- 1 pinch
Chat masala -- 1/2 teaspoon
Lemon juice -- 1 teaspoon
Sugar/honey -- 1/2 teaspoon


Cube/chop all the fruits. Mix them with the rest of the ingredients.

Chill it for an hour in a refrigerator. ready to serve.

METHI PARATHA

FENUGREEK LEAVES PARATHA

Wheat flour -- 2 cups
Methi (fenugreek leaves) -- 2-3 cups (chopped)
Cumin powder -- 1/4 teaspoon
Coriander powder -- 1/2 teaspoon
Turmeric powder -- 1/2 teaspoon
Curd -- 1/2 cup (optional)
Oil/Ghee -- 3-4 tablespoons
Salt to taste

Pour in some water to the chopped methi and cook it covered for 5-6 minutes. Turn the heat off and let it cool a bit.

When the methi is still warm add the flour and other ingredients except oil and make the dough.

Roll it out like regular parathas and cook it with oil or ghee until light brown on both sides.

Serve hot.

CABBAGE PAKODA

Cabbage -- 2 cups (chopped)

Asafoetida -- 1/2 teaspoon
Coconut -- 1/4 cup
Cumin seeds -- 1/2 teaspoon
Ginger -- 1/2 inch
Carom seeds -- 1/2 teaspoon
Red chilli powder -- 1 teaspoon

Chickpea flour (besan) -- 3/4 cup
Rice flour -- 1/4 cup
Oil for deep frying

Green chillies -- 2
Coriander leaves -- 1 small bunch
Onion -- 2 (medium)
Lemon juice -- 1 tablespoon

Chop green chillies, coriander leaves and onion finely. Add it to the chopped cabbage.

Grind coconut with all the spices into a coarse powder without adding water.
Add it to the cabbage . Add salt and lemon juice, and mix all the ingredients nicely.

Now slowly sprinkle a little besan and rice flour on the cabbage and mix nicely. Continue this process until cabbage has enogh flour to hold it together when shaped into a small ball.

Heat oil in/a deep frying pan. Make small balls from the dough , flatten it slightly and deep fry on medium heat, until pakodas are golden brown on both sides.

Serve hot withtomato sauce or any chutney of your choice.

GREEN CORIANDER CHUTNEY

Coconut grated - 1 cup
Roasted chana dal (dalia) -- 2 tablespoons
Green chillies -- 2-3 (according to taste)
Coriander leaves -- 4 tablespoons (chopped)
salt to taste


Grind together all the ingredients. The chutney is ready.

TATTE IDLI

I am not a big fan of idlis. And i could never stomach the hotel idlis.
No idea how this happened , but when i was in my mom's place my brother persuaded me to taste tatte idli and i loved it.

From that day onwards i have always had it whenever i went to mom's place, and always wanted to try it at home. But didn't know the recipe. Finally i digged the net and found it in these two places.

1. visorview

2. Chitra Amma's Kitchen


I have clubbed and changed the recipe a bit.
Hmmmm.... this is yummmm.
Here it goes.

Idli rice (Ponni rice) -- 3 cups
Split black gram (urad dal) -- 3/4 cup
Cooked rice -- 1 cup
Fenugreek seeds (methi) -- 2 teaspoons
Beaten rice or rice flakes – 1/4 cup
Salt as per taste

Soak idli rice and methi together in water for about 5-6 hours.Soak urad dal in water for 3 1/2 hours.

Drain the water from urad dal and grind it in a wet grinder with little water. Fine grind it until the mixture is frothy. Keep aside.

Now drain water from soaked rice and methi.
Grind these along with cooked rice, beaten rice and little water in the grinder.

Now mix the ground items and add salt. Allow it to ferment for 10 - 12 hours (in warm place).

Pour the batter in tatte idli stand and steam it for 20-25 minutes until cooked. Serve it hot with green coriander chutney.



GREEN CORIANDER CHUTNEY

Coconut grated - 1 cup
Roasted chana dal (dalia) -- 2 tablespoons
Green chillies -- 2-3 (according to taste)
Coriander leaves -- 4 tablespoons (chopped)
salt to taste


Grind together all the ingredients. The chutney is ready.

RAS MALAI

Milk --1 1/2 liters.
Lemon juice --of 1/2 lemon
Sugar --1 cup.
Cardamom --3-4 powdered.
Sugar --1 tbsp.
Semolina --1/2 tsp.
Creamy milk --1 liter.
Rose essence--few drops.(optional)
Saffron -- few strands

Boil milk. Let it cool a bit. Now squeeze the lemon juice and reheat it slowly until it curdles. Hang up the milk curds for 2 hours. Knead thoroughly and keep aside.

Put sugar with 2 cusp of water in a deep pan. Bring to a fast simmer. Once the sugar is dissolved completely, turn the heat to low and let the syrup simmer for 2 minutes. Turn off the heat.

Take the hung milk and add the semolina as well as the rose essence to it. Knead well and make small balls (around 20)and flatten them a little.


Bring the sugar syrup to simmer once again and drop the balls in to it. Adjust the heat to let the syrup simmer slowly for 5 minutes. Now turn the heat up and bring the syrup to a brisk simmer. The syrup should not boil over. Sprinkle 2 tablespoon of water, cover and cook for 10 minutes or until the paneer balls are swollen up.


Uncover and sprinkle the paneer with 2 more table spoons of water. Cover and cook on high flame for another 10 minutes. Turn off the heat.


Place these paneer balls in a flat dish while still hot. Pour the warm creamy milk over it and let the paneer soak the milk for about 3 hours.


Now take out the paneer balls gently and boil the remaining milk with saffron until it is reduced to about 2 cups. Add 1 tablespoon sugar and cardamom powder to this milk. Pour it over the paneer balls and serve chilled.

MOOLI PARATHA

(RADISH PARATHA)

for the stuffing
------------------
Radish (mooli) -- 3 (medium)

Chilli powder -- 1/2 teaspoon
Coriander - cumin powder -- 1 teaspoon
Coriander leaves -- 3-4 tablespoons (chopped)
Ginger -- 2 teaspoons (grated)
Carom seeds -- 1 teaspoon
Onion -- 1 (optional)(chopped finely)
Green chilli -- 2 (optional) (chopped finely)
Salt to taste

for dough
----------
Wheat flour -- 2 cups
Salt -- 1/4 teaspoon

Ghee/oil for cooking paratha


Grate radish and squeeze out the water. Reserve about a cup of water for making the dough.

Mix all the ingredients for the stuffing and refrigerate it for half an hour.

Add salt and radish water to the wheat flour and make a dough.

Take a portion of the dough and flatter it a bit.
Take a small ball of the stuffing and place it in the center of the flattened dough.
Cover the stuffing with the dough.
Dip it in the dry flour and roll it into 6-8 inch discs.

Cook it with ghee on a hot griddle.
Serve hot with curd and pickle, or any side dish.

BASUNDI

Milk (full fat)-- 1 liter (around 4 cups)
Sugar -- 1/2 cup (or more according to taste)
Cardamom powder -- freshly ground from 2-3 pods
Saffron -- few strands
Almond OR Pistachio -- 1 tablespoon (sliced)

Take milk in a wide, thick bottomed pan. Heat it on medium heat.
Keep stirring the milk continuously.

Once the milk is thick and about less than 1/2 liter in quantity and becomes thick add sugar and cardamom powder. Once the sugar is completely dissolved, bring the milk to boil and turn off the heat.

Chill it in a refrigerator. Serve garnished with saffron and dry fruits.