Coconut Burfi

INGREDIENTS;-

Scrapped coconut - 1 full
Sugar - 2 cups
Elaichi powder - 1 tablespoon
Ghee - for greasing the plate

METHOD OF PREPARATION:-

• In a kadai fry the scrapped coconut for 5 minutes.
• Add sugar and mix well.
• Add elaichi powder and fry till it gets thick.
• It needs to come to a sticky consistency.
• Meanwhile grease a plate with ghee and keep it aside
• When the mixture is thick and all moisture is gone, switch off the flame and put the contents in the greased plate and pat it well.
• Allow it to cool for 5 minutes and then take a knife and cut the burfi into the required shape.

Pesarattu- Andhra dish

INGREDIENTS:-

Rice - 2 cups
Green gram - 1 cup
Salt - as per taste
Ginger - 2 " piece
Green chillies -  4
Chopped onion - 1 cup
Chopped coriander leaves - 2 tablespoon
Water - as required for grinding and consistency


METHOD OF PREPARATION:-

• Soak rice and green gram for 6 hours or overnight.
• Grind the soaked rice and green gram along with ginger and green chillies by adding water to get a smooth dosa batter.
• Bring it to the required consistency by adding water and salt.
• Heat a nonstick tava and pour a spoon full of the dosa batter over it.
• Sprinkle chopped onions and coriander leaves over the dosa.
• Add 1 tablespoon of oil over the dosa and on the sides.
• Fry till it becomes brown and remove from flame.
• Serve hot with coconut chutney.

Onion Chicken

INGREDIENTS:-

Chicken - 2 Kg (cleaned and cut into pieces)
Onions - 4
Green chillies - 5
Red chillies -5
Ginger - 40 gm
Cardamoms - 8
Cinnamon - 1 stick
Cloves - 5
Tomatoes - 6 (blanched and chopped)
Coriander powder - 1 1/2 tablespoon
Turmeric powder - 1 teaspoon
Cumin powder - 3 teaspoon
Red chilly powder - 2 teaspoon
Aniseed -  2 teaspoon (coarsely pounded)
Ghee - 2 tablespoon
Oil - 4 tablespoon
Curry leaves - 2 springs
 Water - 400ml
Salt - as per taste
Onions - 4 (sliced and fried till brown)

METHOD OF PREPARATION:-

• Wash and clean the chicken and cut into pieces of required size.
• Grind together onions, green chillies, red chillies, ginger, cardamoms, cloves and Cinnamon with 250ml of water until it becomes a smooth paste.
• Mix the other spice powders with the blended mixture to form as paste.
• Heat oil and ghee in a pan. Fry the aniseed and curry leaves till fragrant.
• Add the above prepared paste and stir fry over gentle heat until fragrant and oil oozes out.
• Add the tomatoes and saute till gravy is thick
• Add the chicken pieces and water. Stir to coat the chicken with the curry paste.
• Cook over medium heat, covered, stirring occasionally until chicken is tender.
• When gravy is almost thick add in the fried onion slices and cook for about 5 minutes.

Kodubale

INGREDIENTS:-

Rice flour – 2 cups

Maida – 1/2 cup

Wheat flour – 1/2 cup

Pottukadalai (Fried Channa)- 1/2 cup

Dessicated dry coconut (Kopra) – 1/2 cup

Ghee – 1 table spoon

Hing – 1/4 teaspoon

Salt - as per taste

Chilly powder – 1 teaspoon

Oil –  for deep frying

 

METHOD OF PREPARATION:-

• Grind the pottukadalai and kopra to a fine powder.
• Lightly roast the wheat flour and maida together on a low flame till it turns light golden.
• In a large bowl mix the rice flour, ground pottukadalai and the roasted flours.
• Add ghee, salt, hing chilly powder and water and knead to a thick dough.
• Heat oil in a kadai on a medium flame.
• Take a little dough and shape into rings (Thickness of a pencil)
• Fry a few rings at a time on low to medium flame, stirring occasionally.
• When the sound subsides, drain and take out on a kitchen paper.
• Store in air tight containers.

The oil should be on medium heat while dropping the rings and reduced to low till it gets cooked

 

Rava Dosa

INGREDIENTS:-

Semolina/Sooji  - 2 cups
Rice flour - 1 cup
Buttermilk - 2 cups
Chopped onion - 1 big
Chopped green chillies - 3
Chopped curry leaves - 1 tablespoon
Chopped coriander leaves - 2 tablespoon
Scrapped coconut - 1/4 cup
Asafoetida - a pinch
Salt - as per taste
Sodium-bi-carbonate - 1/4 tablespoon
Oil - for frying

METHOD OF PREPARATION:-

• Mix semolina, rice flour, green chillies, onion, curry leaves, coriander leaves, asafoetida, sodium-bi-carbonate and salt in a vessel.
• Add buttermilk to the above mixture and make a batter of medium consistency.
• Add scrapped coconut to the batter and leave for at least 1 hour.
• Grease a non-stick tava with oil. Pour a large spoon of the batter over it.
• pour 1 tablespoon of oil on and around the dosa.
• Cook till it gets crisp and golden colour.
• Roll it in a cylindrical shape and remove it from the flame.
• Serve it hot with coconut or mint chutney.

Brinjal Masala

INGREDIENTS:-

Brinjal - 4
Onion - 5 to 6 small
Onion - 1 medium finely chopped
Tomato - 2 small finely chopped
Turmeric - 1/4 teaspoon
Chilly powder - 1/2 teaspoon
Ginger - 1" piece
Green chilly - 2
Cumin seeds - 1 teaspoon
Salt - as per taste
Mustard seeds - 1 teaspoon
Cooking oil - 5 to 6 tablespoon
Coriander leaves - 2 tablespoon chopped


METHOD OF PREPARATION:-

• Mix chilly powder, salt and turmeric powder in a bowl.
• Slice brinjal lengthwise till the tip (don't cut into pieces) and apply the above prepared spice mix on the inner faces of the brinjal and keep it aside for 30 minutes.
• Grind the small onions, ginger, green chillies and cumin seeds together to get a fine paste.
• Heat oil in a frying pan and shallow fry the brinjal pieces.
• Heat oil in a kadai and fry the chopped onions till they turn brown.
• Add the ground paste and fry till oil separates.
• Add tomatoes, salt and enough water. Mash the tomatoes well.
• Bring it to a boil as per the required consistency.
• Put the brinjal pieces and cook covered for 5 minutes on low flame.
• Remove from the flame and garnish with cilantro.

Banana buns

INGREDIENTS:-

Riped banana - 1 (preferably green banana)
Cumin seeds - 1 teaspoon
Sodium bicarbonate - 1 teaspoon
Salt - 1/2 teaspoon
Sugar - 1 cup
Maida - 2 to 3 cups
Curds - 2 tablespoon
Oil - for deep frying


METHOD OF PREPARATION:-

• In a big bowl, mash the banana and add all the above mentioned ingredients and mix well to get a dough type consistency.
• The dough must be of the same consistency  as per the chapati dough.
• Keep it closed for 6 to 7 hours.
• After that make small balls of the dough and flatten it into small puris.( same way as done for making puris but here the puris must be a bit thick.)
• Heat oil in a pan and deep fry the buns.

Malai Murg

INGREDIENTS:-

Chicken - 1 Kg ( cleaned and cut into pieces )
Chopped onion - 1 big
Chopped tomato - 2
Green chillies - 2 slit
Ginger - a small piece
Garlic - 4 cloves
Poppy seeds - 2 teaspoon
Curds - 1 cup
Coconut milk - of one coconut
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1 teaspoon
Coriander powder - 2 teaspoon
Saffron - a pinch
Salt - as per taste
Oil - 2 tablespoon
Lime juice - 1 tablespoon

METHOD OF PREPARATION:-

• Gring ginger, garlic and poopy seeds by adding a little water to form a paste.
• Heat oil in a pressure pan add onion and green chillies and fry until onion turns brown in colour.
• Add chicken pieces, the ground paste, turmeric powder, red chilli powder, coriander powder and salt and stir well.
• Pour curds into a bowl and beat well.
• Add the curds little by little to the pan and stir continously.
• Add chopped tomatoes, coconut milk and saffron. Mix well.
• Close the lid of the pan and cook till 2 whistles. ( the chicken should become tender)
• Remove from flame and squeeze juice of one lime.
• Check for salt and serve with rotis or rice.

Ginger Chicken

INGREDIENTS:-

Boneless chicken - 1/2 kg
Red chilli powder - 1 tablespoon
Turmeric - a pinch
Salt - as per taste
Ginger-garlic paste - 2 tablespoon each
Red colour - a pinch
Tomato sauce - 1 tablespoon
Soya sauce - 1 tablespoon
Vinegar - 2 tablespoon
Cloves - 2 to 3
Cinnamom - 2
Cardamom - 2Coriander leaves - a bunch
Oil - for deep frying
Onion - 2 big
Garlic - 6 cloves
Ginger - a big piece


METHOD OF PREPARATION:-

• Wash and cut the chicken into small cubes.
• Marinate it with red chilli powder, turmeric powder, salt and ginger-garlic paste for 1/2 an hour.
• Deep fry in oil after marination.
• Grind together ginger, garlic and onions to a paste and keep aside.
• Heat oil in a kadai and put the ground paste, cloves, cinnamon and cardamom and fry well.
• In a pan add 1/2 tablsespoon oil , tomato sauce, soya sauce, red chilli powder, salt, vinegar and colour one by one and mix well.
• In the kadai when the raw smell goes, add the above prepared mixture and fry till oil floats.
• Add the fried chicken pieces and mix well.
• Put the chopped coriander leaves and remove from the flame.

Vegetable cutlet

INGREDIENTS:-

Boiled vegetables - 1 cup (beans,carrot,green peas,potato,beetroot and cauliflower)
Chopped onions - 1/2 cup
Coriander leaves - 1 bunch
Green chillies - 3 to 4
Garlic flakes - 5 to 6
Fennel seeds - 1 teaspoon
Maida - 2 tablespoon
Bread crumbs - for coating
Cooking oil - 2 tablespoon
Salt - as per taste

METHOD OF PREPARATION:-

• Smash the boiled vegetables well and keep aside. There should not be any water content.
• Grind green chillies, coriander leaves, fennel seeds and garlic flakes in a mixer and keep aside.(do not add water)
• In a kadai, heat oil and fry the chopped onions till they turn brown.
• Add salt and mix well.
• Add the grounded mixture and mix well.
• Let it boil until all the moisture is absorbed.
• Add maida and mix properly.
• Remove from the flame and allow it to cool.
• Make small round balls with the mixture and give it the required shape using moulds.
• Pour breads crumbs in a paper or a plate and roll the cutlets over it until both sides are properly coated with bread.
• Heat a frying pan and shallow fry the cutlets well until both sides become brown in colour. Put little oil on the sides.
• Serve hot with mint chutney and tomato ketchup or sweet tamarind chutney.

Bread Channa

INGREDIENTS:-
Bread slices - 3 to 4
Boiled potato - 1
Boiled chik peas - 1 cup
Red chilli powder - 1 teaspoon
Dhania powder - 1 teaspoon
Cumin ppowder - 1 teaspoon
Amchur powder - 1 teaspoon
Ginger-garlic paste - 1 tablespoon
Chaat masala powder - 1 teaspoon
Chana masala powder - 1 tablse spoon
Chopped onions - 1 cup
Chopped coriander leaves
Tamarind chutney - 2 tablespoon
Curds - 1 tablespoon

Green chutney - 1/2 tablespoon

Shev - 1 cup

Salt - as per taste

METHOD OF PREPARATION:-

• Boil potatoes and mash them properly.
• Boil chik peas and keep aside.
• In a kadai, heat oil and add 1/4th  of the chopped onions and fry till golden brown.
• Add ginger-garlic paste and stir fry.
• Add mashed potatoes and boiled chik peas and mix properly.
• Add all the above mentioned masal powders except chat masala powder.
• Add water and bring it to a consistency.
• In a plate, place 1 bread slice and add the above prepared chana masala mixture over it. Let it cover the bread slice properly.
• To this add tamarind chutney and green chutney.
• Pour thick curds mixed with sugar over this.
• Put chopped onions on top of this
• Sprinkle chopped coriander leaves and chaat msala powder.
• Put the shev on top of this.
• Bread chana is now ready to serve.

TAMARIND CHUTNEY:-

• Make pulp of tamarind by adding little water.
• To this add jaggery pieces and dissole well.
• Bring it to a boil to make the mixture thick.

GREEN CHUTNEY:-

• Grind together 2-3 green chillies, coriander leaves, few fennel seeds and a bunch of mint leaves.

Chicken Sukka

INGREDIENTS:-

Ghee - 6 tablespoon
Chopped onions - 4 big
Ginger-garlic paste - 2 tablespoon
Chicken sukka masala powder - 80 gms
Dressed chicken - 1 1/2 kg
Tomato - 4 (chopped)
Grated coconut - 1
Coriander leaves - 20 gms (chopped)
Lime - 1

METHOD OF PREPARATION:-
For chicken dry-

• Heat ghee in a vessel, fry chopped onions till it becomes golden brown.
• Add ginger-garlic paste.
• Add sukka masala powder
• Stir well at low flame for a while and add chopped tomatoes.
• Stir till tomatoes are cooked.
• Add chicken pieces.
• Cook till chicken becomes tender and then add grated coconut
• Give one boil without closing the lid of the vessel.
• Add juice of one lime and chopped coriander leaves.
• Stir well and remove from heat.

For chicken gravy-

• Prepare as above but instead of grated coconut add milk of one coconut or one litre dairy milk.
• Give one boil and remove from heat.

Chicken Chilli

INGREDIENTS:-

Chicken - 1 1/2 Kg
Chilli chicken masala powder - 100 gms
Ginger-garlic paste - 1 tablespoon
Raw eggs - 2
Oil - to deep fry chicken
Chopped Onions - 6 ( chopped length wise)
Garlic - 2 big(60 flakes)
Ginger - 20 gms(finely chopped)
Green chilli - 4 (cut length wise)
Capsicum - 2 (chopped length wise)
Tomatoes - 4 (chopped into quarters)
Ghee - 10 gms
Chilli powder - 1 tablespoon
Curds -  2 tablespoon
Soya sauce - 1 tablespoon
Chilli sauce - 1 tablespoon
Lime - 1
Salt - as per taste
Coriander leaves - 20 gms (chopped)


METHOD OF PREPARATION:-

• Clean the chicken and cut into small pieces. Squeeze out the water content completely.
• In a bowl, add chilli chicken masala powder , 2 raw eggs and ginger-garlic paste and mix properly. Do not add water.
• Put the chicken pieces into this bowl and apply the paste to coat all the pieces properly.
• Marinate for 30 minutes.
• Then deep fry in oil and keep aside.
• Now heat ghee in a vessel and fry chopped onions and garlic till golden brown. Fry for 2 minutes.
• Add chopped green chillies, tomato, capsicum, ginger and red chilli powder and mix well.
• Add salt, curds, soya sauce and chilli sauce and stir well.
• Add fried chicken pieces and mix well.
• Squeeze juice of lime and add chopped coriander leaves.
• Remove from flame and serve hot.

Baby corn manchurian- dry

INGREDIENTS:-
Baby corn - 12 to 15
Chopped onions - 1/2 (cut length wise)
Chopped capsicum - 1/2(cut length wise)
Green chillies - 2 to 3(cut length wise)
Garlic cloves - 5 to 6 (skin peeled and chopped)
Cumin seeds - 1 teaspoon
Cooking oil - 1 table spoon and for deep frying
Stir fry sauce -  2 tablespoon
Green chilli sauce -  1 tablespoon
Soya sauce - 2 tablespoon
Salt - as per taste
Red chilli powder - 2 teaspoon
Ginger-Garlic paste - 1 teaspoon
Maida - 1 cup
Corn flour - 1/2 cup
Water - as required
Tomato ketchup -  1 tablespoon
Lemon juice - 1 tablespoon
Chopped coriander leaves - 1 tablespoon
Turmeric powder - 1 teaspoon

METHOD OF PREPARATION:-

• Cut baby corn into lengthy pieces and add to a bowl of  boiling water  containing turmeric powder and salt and boil until they become little tender.Clean it well and drain the water.
• Prepare batter from maida, corn flour, salt, red chilli powder and ginger-garlic paste by adding required amount of water.
• Keep oil for deep frying in a kadai.
• Dip the baby corn pieces into the above prepared batter and coat it well and deep fry them and keep it aside.
• In a pan heat 2 tablespoon oil and add garlic flakes and fry well.
• Add chopped onions and fry till they turn golden brown.
• Add chopped capsicum and fry again.
• Mix thoroughly and add little salt.
• Add stir fry sauce, green chilli sauce, soya sauce, tomato ketchup all one by one and mix everything.
• Let it be little liquid.
• Add the fried baby corn pieces and mix well until all the pieces get coated with the masala.
• Check for salt and spicy and remove from the flame.
• Garnish with chopped coriander leaves, lime juice and spring onion leaves.

Gobi manchurian- dry

INGREDIENTS:-
Cauliflower - 1 small
Chopped onions - 1/2 (cut length wise)
Chopped capsicum - 1/2(cut length wise)
Green chillies - 2 to 3(cut length wise)
Garlic cloves - 5 to 6 (skin peeled and chopped)
Cumin seeds - 1 teaspoon
Cooking oil - 1 table spoon and for deep frying
Stir fry sauce -  2 tablespoon
Green chilli sauce -  1 tablespoon
Soya sauce - 2 tablespoon
Salt - as per taste
Red chilli powder - 2 teaspoon
Ginger-Garlic paste - 1 teaspoon
Maida - 1 cup
Corn flour - 1/2 cup
Water - as required
Tomato ketchup -  1 tablespoon
Lemon juice - 1 tablespoon
Chopped coriander leaves - 1 tablespoon
Turmeric powder - 1 teaspoon

METHOD OF PREPARATION:-

• Cut cauliflower into small florets and add to a bowl of  boiling water  containing turmeric powder and salt and boil until they become little tender.Clean it well and drain the water.
• Prepare batter from maida, corn flour, salt, red chilli powder and ginger-garlic paste by adding required amount of water.
• Keep oil for deep frying in a kadai.
• Dip the cauliflower pieces into the above prepared batter and coat it well and deep fry them and keep it aside.
• In a pan heat 2 tablespoon oil and add garlic flakes and fry well.
• Add chopped onions and fry till they turn golden brown.
• Add chopped capsicum and fry again.
• Mix thoroughly and add little salt.
• Add stir fry sauce, green chilli sauce, soya sauce, tomato ketchup all one by one and mix everything.
• Let it be little liquid.
• Add the fried cauliflower  pieces and mix well until all the pieces get coated with the masala.
• Check for salt and spicy and remove from the flame.
• Garnish with chopped coriander leaves, lime juice and spring onion leaves.

Masala puri

INGREDIENTS:-
Readily available puris - 20
Boiled and mashed potatoes - 2 big
Oil - 2 tablespoon
Cumin seeds - 1/2 teaspoon
Chopped onions - 1 1/2
Tamarind chutney
Green chutney
Chick peas ( soaked over night and boiled) - 1 cup
Salt - as per taste
turmeric powder - 1 teaspoon
Red chilly powder - 1 teaspoon
Garam masala powder - 1 teaspoon
Channa masala powder - 2 tablespoon
Water - as required
Chopped coriander leaves - 1/2 cup
Curds
Sugar - 1 tablespoon
Ginger-Garlic paste - 1 tablespoon
Chat masala powder - 1 teaspoon
Sev

METHOD OF PREPARATION:-

• Soak chick peas for around 6-8 hours, boil along with potato and keep aside.
• heat oil in a kadai and add cumin seeds to it
• Add 1/2 of the chopped onions and fry till brown.
• Add ginger-garlic paste and mix well.
• Add red chilly powder, channa masala powder and garam masala powder and mix well.
• Add little water and bring it to a consistency. (not too liquid)
• Add salt and turmeric powder.
• Let it come to a boil, remove from the flame.
• In a bowl beat curds by adding little sugar to it.
• Keep ready chopped onions and coriander leaves
• Prepare tamarind chutney by boiling tamarind pulp with jaggery, cumin seeds and a pinch of red chilly powder. Filter and pour into a cup.
• Prepare green chutney by grinding mint leaves with one green chilly and a tablespoon of scrapper coconut.
• In a plate, powder the puris and add the channa masala over it.
• Add tamarind chutney, green chutney and curds over it.
• Put the chopped onions and chopped coriander leaves over it.
• Add sev on top of it and sprinkle chat masala powder.

Pani puri

INGREDIENTS:-

Puris - 10 to 12
Potatoes - 2 big(boiled and smashed)
Green moong dal - 1/2 cup(soaked and sprouted)
Sev - 1 cup
Chopped onions - 1 cup
Chopped coriander leaves - 1/2 cup
Salt - as per taste
Tamarind chutney - 1/2 cup
Pani puri masala powder - 3 tablespoon
green chillies - 2
Mint leaves - 1/4 cup
Red chilly powder - 1/2 tea spoon
Cumin seeds - 1 1/2 teaspoon
Fennel seeds - 1/2 teaspoon
Water - 3 cups

METHOD OF PREPARATION:-

• Prepare tamarind chutney by boiling tamarind pulp with jaggery. Add 1/2 teaspoon of red chilly powder and 1/2 teaspoon of cumin seeds while boiling. After it is cooled strain it into a container and keep it aside.
• Grind together mint leaves, green chillies and fennel seeds. Add this to a bowl containing 3 cups of water and mix well. Add 3 tablespoons of pani puri masala which is readily available in the market. Mix well and keep it in the refrigerator to cool.
• In a bowl take the boiled and mashed potato. Add sprouted moong, remaining cumin seeds and salt  into this and keep it aside.
• All the ingredients required for making pani puri is now ready.
• In a plate  place the puris by making a hole in the centre for the fillings.
• Put the potato mixture inside the puris first.
• Then put the chopped onions and coriander leaves.
• Then put the sev.
• Serve tamarind chutney and the pani that is kept in the refrigerator separately in small bowls.
• Chat masala powder can be sprinkled on the top if required.

Avial

MIXED VEGETABLE GRAVY

INGREDIENTS:-

Cubed white pumpkin - 1 cup

(Chopped french beans, cauliflower

Drumsticks, potato, carrot) - mixed together 3 cups

Plain yogurt - 2 cups

Curry leaves - 10

Mustard - 1 teaspoon

Cooking oil - 2 tablespoon

Dried red chillies - 2

Asafoetida - a pinch

Salt -  as per the taste

For the paste:

Cumin seeds - 1 teaspoon

Green chillies - 4

Grated coconut - 1 cup

Turmeric powder - 1/2 teaspoon

Coriander leaves - 4 teaspoon

Water - as required

METHOD OF PREPARATION:-

• Grind the ingredients  for making a paste together in a mixer by adding water. At the end add yogurt and blend for a minute.
• Boil the vegetables in a vessel with a cup of water until tender. Keep it aside, do not discard the water.
• Pour the blended mixture into the vessel having vegetables and stir in low flame. Add salt as required.
• Stir frequently as yogurt tends to stick to the bottom of the vessel.
• Remove from the flame and keep it aside.
• Heat 2 tablespoons of oil in a small pan, add mustard seeds.
• When they pop add curry leaves, red chillies, asafoetida and put it into the vessel.
• This goes well with white rice or rotis.

Palak(Spinach) Soup

INGREDIENTS:-

Spinach leaves - a bunch

Pepper corns - 10 to 12

Onion - 1 big

Bay leaves - 1

Garlic - 4 flakes

Salt - as per taste

Sugar - 1 tablespoon

Corn flour - 2 tablespoon

Butter - 1 tablespoon

Water - 4  to 5 cups

METHOD OF PREPARATION:-

• Wash and chop palak leaves and keep aside
• Chop onions and keep aside
• Heat butter in a pan and add bay leaves
• Add pepper corns and fry for half a minute
• Add chopped onions and fry well till they turn brown in color.
•  Add chopped palak leaves and mix well
• Add 4 cups of water and bring to a boil
• Keep in sim and let it boil for 10 minutes
• Turn off the flame, drain the content and allow it to cool
• Preserve the liquid.
• Grind the contents in a mixer after removing the bay leaf.
• Again drain the mixture back into the pan and add the previously kept liquid into the pan and bring to a boil.
• Add salt and sugar.
• Mix corn flour with little milk and add it to the pan.
• Let it boil until it gets a little thick consistency.
• Check for salt and pepper.

mangalorean potato gravy

BATATE SONG

INGREDIENTS:-

Potatoes- 4 large( cut into cubes )

Chopped onions - 2

Red chilly - 10 to 12

Tamarind - 1 lemon sized

Oil - 3 tablespoon

Salt - as per taste

Grated coconut - 2 tablespoon

METHOD OF PREPARATION:-

• Lightly roast red chillies and grind with tamarind, grated coconut and a little water to make a fine paste.
• Heat oil in a frying pan and fry the chopped onions until they become brown.
• Add the ground paste and saute till the raw smell is gone.
• Add the cubed and boiled potatoes and mix well.
• Add one cup of water and salt and cook on low heat till a thick gravy is formed. Add more water if required.
• Season it with mustard seeds, curry leaves and asafoitida fried in little oil.

Rava Idly

INGREDIENTS:-

Rava/semolina sooji - 2 cups
Yogurt - 2 cups
Salt - as per taste
Curry leaves - 5
Coriander leaves - chopped
Green chillies - 2 chopped
Groundnuts - 10 to 15 roasted and skin peeled
Mustard seeds - 1 teaspoon
Urad Dal - 1 teaspoon
Grated coconut - 2 tablespoon
Oil - 1 tablespoon
Ghee - for greasing the idly moulds

METHOD OF PREPARATION:-

• Roast the groundnuts, cool and remove the skin and keep aside.
• Heat oil in a kadai, add mustard seeds. After they spatter add urad dal, curry leaves and green chillies.
• Add rava and fry well.
• Add salt and mix well.
• After it has been fried well remove from the flame.
• Add coriander leaves, grated coconut and groundnuts and saute nicely.
• Add yogurt and make a batter. Add water if required.
• A pinch of ENO can be add to get more smoothness.
• Keep it for 5 minutes.
• Meanwhile grease the idly moulds and keep the cooker on the flame.
• Check the batter for proper consistency and salt. Add little water if required.
• Pour the batter in the mould and keep inside the cooker and close the lid.
• Boil for 10 to 15 minutes.
• Remove the lid after 5 minutes and rava idly is ready for serving.
• Can be served with mint or coriander chutney.

Vegetable cutlet

INGREDIENTS:-

Boiled vegetables - potatoes, carrot, beans, beetroot, green peas.
Coriander leaves - a bunch
Fennel seeds - 2 teaspoon
Garlic - 5 flakes
Green chillies - 4 to 6
Chopped onions - 1 big
Maida flour - 4 tablespoon
Water
Salt - as per taste
Bread crumbs or small rava - for coating
Oil - 2 tablespoon


METHOD OF PREPARATION:-

• Cut the vegetables into tiny pieces and boil and smash it well.
• Grind green chillies, garlic flakes, fennel seeds and coriander leaves to a fine paste by adding only a little water.
• Heat oil in a kadai and fry the chopped onions till light brown.
• Add the ground paste and mix well.
• Add the boiled vegetables and fry till the water evaporates.
• Add salt and mix thoroughly.
• remove from the flame and allow the mixture to cool.
• Meanwhile add maida to a bowl, add salt and water and form a consistency and keep aside.
• Spread bread crumbs or rava in a plate and keep aside.
• After the above mixture is completely cooled, take a fistful and form into a shape using moulds. Dip it in the maida mixture to give a coating.
• Roll the coated cutlet over the bread crumbs or small rava.
• Heat a tava and shallow fry the cutlets till golden brown by adding little oil on both sides.

Puran poli

HOLIGE

INGREDIENTS:-

Chana dal - 2 cups

Jaggery - 2 cups

Cardamom powder - 1 teaspoon

Maida - 2 cups

Turmeric powder - a pinch

Salt - a pinch

Sooji - 2 tea spoon (for more smoothness)

Oil - 2 teaspoon

METHOD OF PREPARATION:-

• Cook chana dal in pressure cooker and drain excess water.
• Cook the dal mixed with jaggery for 10 minutes and allow it to cool.
• Grind without adding water. Add cardamom powder and mix well.
• Mix maida with sooji and turmeric powder and form a dough by adding water and oil. Keep this covered for at least 2 hours.
• Take a ball of dough and spread with hands. Take a ball of chana mixture and keep inside the this. Cover the dough and seal at the ends.
• Apply oil on a plastic cover, keep the filled ball on it and roll it flat like you do for chapati.
• Fry on tava and add ghee on both sides.

USEFUL TIPS:

• Can use milk instead of water to form the maida dough.
• Use toor dal along with chana dal to get more smoothness.

Maddur Vada

INGREDIENTS:-

Maida - 3/4 cup
Rice flour - 1/4 cup
sooji - 1/2 cup
Finely chopped onion - 1 cup
Chopped curry leaves - 10
Chopped coriander leaves - 2 tablespoon
Salt - as per taste
Green chilly - 3 to 4
Cumin seeds - 2 teaspoon

Oil - 1/2 cup

Oil - for deep frying

Grated coconut - 2 tablespoon

METHOD OF PREPARATION:-

• Grind green chillies, cumin seeds and grated coconut to a fine paste.
• Mix the ground mixture with all the other ingredients except oil.
• Heat oil, add to the mixture and mix well to form a dough and check for salt.
• keep aside for 15 minutes.
• Heat oil for deep frying.
• Take a fistful of the dough and pat it into a circle. Not too thin.
• Place the vada carefully and deep fry it until it gets golden brown on both the sides.

Carrot halwa

INGREDIENTS:-

Carrots - 1/2 Kg
Sugar - as per taste (nearly 2 cups)
Cashew nuts - 10 to 12
Raisins - 6 to 8
Cardamom - 10 medium
Milk - to boil carrot
Ghee - 5 tablespoon

METHOD OF PREPARATION:-

• Grate  carrots and boil them in pressure cooker by adding little milk or water.
• Transfer the boiled carrots into a kadai, add ghee and fry thoroughly.
• Add sugar and stir fry till water content is gone.
• Powder the cardamoms and add it to the mixture in the kadai.
• Fry cashew nuts and raisins in ghee and add them into the kadai.
• Check for sugar and remove from flame.
• Allow to cool and refrigerate after that.
• Tastes good when eaten cold.
• Can also add condensed milk  (milk made) for more taste instead of milk.

Almond Honey Shake

INGREDIENTS:-

Milk - 2 cups
Honey - 3 tablespoon
Sugar - 2 tablespoon
Almonds - 18 to 20
Fennel seeds - 2 teaspoon
Poppy seeds - 1 teaspoon

METHOD OF PREPARATION:-

• Grind almonds, poppy seeds, fennel seeds and sugar in a blender till they become powder.
• Add milk and honey and again run the mixer till milk gets blended properly.
• In a glass put ice cubes and pour the blended mixture
• Milkshake is now ready to serve.