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.