Kaju Burfi / Cashew Burfi

Ingredients

1. Cashew – 1 cup
2. Milk – 1 cup
3. Sugar – 3/4th cup
4. Ghee – 4 tsp
5. Cardamom

Method

1. Soak cashews for 10-15 minutes in hot water
2. Drain the water and grind them with little milk and sugar to a smooth paste
3. Transfer this paste to a pan, heat it in low flame. Keep stirring constantly by adding remaining milk
4. Add remaining ghee and cardamom when it starts separating for bottom of the pan
5. Transfer to a greased plate and let it cool
6. Cut into required size and shape

Basundi / Rabdi

Ingredients

1. Milk – 1 litre
2. Sugar – 1/2 cup
3. Condensed Milk – 1/2 cup
4. Vinegar or lemon juice– 1 tsp
5. Crushed cashews,almonds and cardamom

Method

1. Heat 3 cups of milk and add either vinegar or lemon juice
2. Heat till the water content and paneer separates completely
3. Drain out the water content and keep the paneer aside
4. Now take the remain milk in another vessel and start boiling
5. Add sugar, condensed milk and the paneer. Keep stirring frequently in low flame for 20-25 minutes (If you are using microwave, keep it on high for 15 min)
6. Milk condenses to 1/3rd of its original quantity
7. Remove from the stove/microwave, add cashews,almonds and cardamom
8. Keep it for cooling, serve cold

Note : Instead of condensed milk, you can even add 1 tsp of corn flour. In such case, add more sugar.

Maida Halwa / Maida Burfi

Ingredients

1. Maida – 1 cup
2. Sugar – 1 cup
3. Ghee – 3/4th cup
4. Water or Milk– 2 cup
5. Cashews,almond,cardamom and raisins – 1/4th cup

Method

1. Dry roast maida till it turns light brown
2. Add sugar and mix
3. Add either milk or water and stir well
4. Add ghee when the  the mix becomes thick and separating from the bottom of the pan
5. Add Cashews,almond,cardamom and raisins
6. Transfer this into a greased plate and cut into required size and shape

Simple Avalakki Vaggarane to serve with Upma

Ingredients

1. Avalakki / Poha / Rice flakes / beaten rice – 1 cup
2. Grated coconut – 1/4th cup
3. Chopped green chilly – 1 cup
4. Onion – 1 medium size
5. Sugar – 1 tsp
6. Salt to taste
7. Mustard seeds – 1 tsp
8. Oil – 2 tsp
9. Red chilly – 1
10. Curry leaves

Method

1. Heat oil in a pan, add mustard seeds. When it starts spluttering, add curry leaves and red chilly
2. Turn off stove
3. Now add grated coconut, green chillies, chopped onion, salt, sugar and rice flakes to the pan. Mix them well
4. You can also serve this with Upma

Simple Rava Upma / Sajjige Uppittu

Ingredients

1. Rava / Sooji / Semolina / Sajjige – 1 cup
2. Water – 2 cups
3. Salt to taste
4. Chopped green chilly – 1 tsp
5. Grated Coconut – 2 tsp
6. Curry leaves – 6 to 7
7. Red chilly – 2
8. Mustard seeds – 1 tsp
9. Oil – 3 tsp
10. Urad Dal – 1 tsp
11. Chana Dal – 1 tsp
12. Ginger – 1/2 tsp
13. Onion – 1 medium Size

Method

1. Dry roast rava till it turns light brown
2. Transfer it to a vessel
3. Now heat oil in the same pan. Add mustard seeds, Chana Dal and urad dal. When mustard seeds start spluttering, add curry leaves, red chilly, chopped onion, ginger and chopped green chillies and mix them
4. Add 2 cups of water and required amount of salt
5. When water starts boiling, add roasted rava and keep stirring till water evaporates completely
6. Add grated coconut
7. Serve hot

Ridge Gourd Skin Chutney / Hirekai Chutney

Ingredients

1. Ridge Gourd Skin – 1 cup
2. Grated Coconut – 1/2 cup
3. Tamarind paste – 1/2 tsp
4. Salt to taste
5. Green Chilly - 2
6. Mustard seeds – 1 tsp
7. Red Chilly – 2
8. Oil – 1tsp
9. Curry leaves – 5 to 6

Method

1. Cook Ridge Gourd skin to tender
2. Grind this skin with coconut, tamarind paste, salt, grated coconut and green chilly to a smooth paste
3. Pour this into a separate container
4. Heat the oil. Add mustard seeds. When they start spluttering, add curry leaves and res chilly
5. Garnish this over the ground paste
6. Serve with rice/Dosa/Idli

Easy and Quick Wheat Burfi

Ingredients

1. Wheat Flour – 1 cup
2. Jaggery – 1 cup (powder)
3. Water – 1 cup
4. Ghee – 3/4 cup
5. Cashew,Almond,Cardamom

Method

1. Roast wheat flour with little ghee for about 2 min. Dont allow it to turn brown
2. Meanwhile mix jaagery and water. Heat it in a separate container till jaggery completely melts
3. Add this Jaggery to the flour and keep stirring in medium flame
4. Add remaining ghee when the mix starts separating from bottom of the pan
5. Pour this into a greased plate and let it cool
6. Cut into required size and shape. Can garnish with cashews,almonds and cardamom

Spicy Peanut powder / Khara hindi / Shenga pudi / Chutney pudi

Ingredients

1. Peanuts / Shenga / Nelagadale – 1/2 cup
2. Chopped Garlic – 1 tsp
3. Red chilly – 4 to 5
4. Salt to taste

Method

1. Fry all 1-3 ingredients separately without oil
2. Mix them and add salt
3. Dry grind this mix into powder
4. Can store in airtight container which lasts for a week.Tastes good with rice, idli or dosa

Coconut Chutney (white)

Ingredients

1. Grated coconut – 1/2 cup
2. Ginger – 1/4th tsp
3. Coriander leaves – 1 tsp chopped
4. Green Chilly –1 to 2
5. Curry leaves – 5 to 6
6. Mustard seeds – 1 tsp
7. Red chilly – 2
8. Salt to taste
9. oil - 1tsp

Method

1. Grind coconut with green chillies, coriander leaves, ginger,salt and little water to a smooth paste
2. Heat oil. Add mustard seeds. When it starts spluttering, add curry leaves and red chillies
3. Pour it over coconut paste

Southekai Kadubu / Cucumber Rice cake

Ingredients

1. Rice flour – 1 cup
2. Cucumber – 1 small size (5 inches)
3. Jaggery – 4 tsp (powdered)
4. Salt – 1/4th tsp
5. Plantain / Turmeric leaf – 3 to 4

Method

1. Chop cucumber into small pieces
2. Add chopped cucumber, salt and jaggery to the rice flour and mix well
3. Make a thick batter with little water (since cucumber also has little water content)
4. Cut the leaf into 2”/4” or required size
5. Take little batter and pour on the leaf
6. Fold the leaf and steam cook for 15 min
7. Remove the cake from the leaf
8. Serve hot (also can serve with chutney)

 

Soutekai Neer Dosa / Cucumber Dosa

Ingredients

1. Rice – 1 cup
2. Cucumber – 1 small size ( 5 inches)
3. Salt – As required
4. Ghee – 3 tsp

Method

1. Soak Rice for 5 hours
2. Grind this to a thin batter with cucumber
3. Add salt and enough water to make the batter very thin (should be watery)
4. Heat the dosa pan and spread this batter thinly or can even splash it evenly over the pan
5. Cover it with a lid for a min. Remove the lid when cooked
6. Remove the dosa from the pan. If required, pour little ghee over dosa. Also you can grease the pan with ghee before pouring the batter which helps to remove the dosa easily
7. Serve with chutney

Tukkudi / Shankar Poli

Ingredients

1. All Purpose flour(maida) or wheat flour – 1 cup
2. Salt to taste
3. Ghee – 2 tsp
4. Pepper / jeera powder – 1 tsp
5. Red chilly powder - 1tsp
6. Oil for deep frying

Method

1. Add Ghee, pepper/jeera powder, salt, red chilly powder to the flour and make a sough by adding little water
2. Keep this dough for half an hour
3. Make small balls from this dough
4. Roll these balls into chapati size and cut into required shapes
5. Deep fry them till they turn golden brown
6. This can be stored in airtight container and will last for 2-3 weeks

Genasale / Stuffed Rice cake

Ingredients

1. Rice – 1 cup
2. Grated coconut – 1/2 cup
3. Jaggery – 3 tsp
4. Cardamom – 4
5. Salt – 1/4 tsp
6. Plantain leaves / Turmeric leaf– 7 to 8 cut into 2” / 4” size

Method

1. Soak rice for 3 hours
2. Grind this into a very smooth and thick paste with little water
3. Add salt and mix, keep it aside
4. Now for the stuffing – Mix grated coconut, jaggery and crushed cardamom
5. Cut the plantain leaf/turmeric into 2” / 4” size or as required
6. Spread the rice batter thinly and evenly over the leaf
7. Now spread the coconut mix on top of this batter
8. Fold the leaf or roll it
9. Steam cook this for about 10 minutes. The colour of the leaf starts fading
10. Remove it from the container, remove the leaf
11. Tastes good both if hot or cold

Rava Idli

Ingredients

1. Rava / Sooji / Semolina – 2 cups
2. Urad Dal – 1 cup
3. Salt – 1 tsp
4. Mustard Seeds – 1 tsp
5. Chana Dal – 1 tsp
6. Chopped Coriander leaves – 2 tsp
7. Chopped Green Chilly – 2 tsp

Method

1. Soak Urad Dal for an hour
2. Grind Urad Dal to a smooth paste and add rava to this paste and mix to a smooth batter ( add water if needed)
3. Keep this for 6-7 hours to ferment
4. Heat oil in a pan. Add muster seeds. When it starts spluttering, add chana Dal, green chillies and coriander leaves
5. Add this to the fermented batter. Add salt and mix
6. Pour this into the greased idli mould and steam cook for 15 minutes
7. Remove from the mould using greased spoon, serve it with Chutney

Sooji Rotti / Rava Rotti / Sajjige Rotti

Ingredients

1. Sooji/semolina/ Rava – 2 cups
2. Onion – 1 ( chopped)
3. Salt as required
4. Curry leaves – 5 to 6
5. Coriander leaves – 2 tsp (chopped)
6. Green chilly – 2 (chopped)
7. Water – 2 cups
8. grated coconut – 2 tsp
9. Ghee/oil

Method

1. Mix Sooji , chopped onion, chopped green chillies, coconut, curry and coriander leaves and salt with water
2. Prepare a thick batter
3. Heat dosa pan and pour handful of batter on pan
4. Moist palm with water and spread this batter to dosa size
5. Pour 1/2 tsp ghee over this, close the lid
6. When cooked, remove the lid and turn it and cook
7. Remove from pan, serve with chutney

Kulfi

Ingredients

1. Milk – 2 cups
2. Condensed Milk – 1/2 cup
3. Sugar – 4 tsp
4. Cardamom powder – 1/2 tsp
5. Crushed Almond – 1/2 tsp

Method

1. Boil Milk, condensed milk and sugar together
2. Keep stirring till it turns thick
3. Add cardamom powder and crushed almond, mix well
4. Keep for cooling
5. Pour thin into kulfi mould/ ice cube tray or any container
6. Freeze 6-7 hours
7. Remove from mould. You can cut in required size and shape

Murukku / Chakli

Ingredients

1. Rice flour – 1 cups
2. Salt – 1 tsp
3. Urad dal - 1/2 cup
4. Butter- 5 tsp
5. Til / Gingelly – 1 tsp
6. Cumin seeds - 1 tsp
7. Hing/ asafoetida - 1 pinch
8. Oil – to fry

Method

1. Grind urad dal without water to powder
2. Fry rice flour and urad dal powder separately
3. Now mix them
4. Add salt, til , Cumin seeds, hing and mix well
5. Kneed this into a soft dough using only butter
6. Heat oil
7. Place the dough inside murukku presser/mould
8. Press and drop it into the boiling oil
9. Fry till they turn to golden brown
10. You can store them in airtight container and will last for 2-3 weeks

 

 

Sweet Corn Pakoda

Ingredients

1. Sweet Corn – 1 cup
2. Gram flour (Besan powder) – 2 tsp
3. Onion – 1 (chopped)
4. Salt – 1 tsp
5. Green chilly – 1
6. Red chilly powder – 1 tsp

Method

1. Cook sweet corn to tender
2. Drain water
3. Grind this with green chilly, red chilly powder and salt without water
4. Add besan powder (just for binding) to this paste and mix
5. Add chopped onion and mix
6. Heat oil
7. Drop this into oil using spoon and deep fry till they turn golden brown

Nippattu

Ingredients

1. Rice Flour - 2 Cups
2. Gram Flour (Besan) - 2 tsp
3. Bengal Gram Dal (Chana Dal) - 2 tsp
4. Crushed and roasted Groundnuts - 4 tsp
5. Chopped Green Chillies – 2 tsp
6. Curry Leaves(Chopped) - 1tbsp
7. Salt - 1 tsp
8. Til / Gingelly – 2 tsp
9. Ghee/butter – 5 tsp
10. Oil - To Fry

Method

1. Mix all the ingredients(1 to 8)
2. Add ghee/butter and kneed to a soft dough(similar to chapati)
3. Make lemon size balls from this dough
4. keep oil for heating
5. Moist both the palms with water. Press these balls using both palms to about 4-5 cm diameter
6. Drop these into oil and deep fry till they turn to golden brown
7. Store this in airtight container. This will last for a week

Uddina Vada

Ingredients

1. Urad dal  - 1 cup
2. Cumin Seeds – tsp
3. Chopped green chilly – 1 tsp
4. Crushed pepper – 1 tsp
5. Crushed Coconut  - 1 tsp
6. Rice flour – 2 tsp
7. Salt to taste
8. Oil for deep fry
9. polythene sheets - 2

Method

1. Soak Urad dal for an hour
2. Drain water and grind to a smooth and thick paste
3. Add cumin seeds, crushed pepper, crushed coconut, chopped green chillies and salt
4. Add rice flour and mix
5. Moist hands with water and make balls from this thick paste
6. Grease polythene sheets with water
7. Keep this ball over one polythene sheet, cover this with another sheet. Press this gently
8. Meanwhile keep the oil in low flame
9. Remove the uncooked vada slowly from the sheet, make a small hole in the middle and drop this into oil
10. Deep fry till it turns to golden brown
11. Serve hot with chutney or sambar

Chitranna / Lemon Rice

Ingredients

1. Rice – 1 cup
2. Lemon juice – 1 tsp
3. Peanut – 2 tsp
4. Turmeric powder – 1/2 tsp
5. Grated coconut – 1/4 cup
6. Mustard seeds – 1tsp
7. Urad dal – 1 tsp
8. Salt – 1 tsp
9. Curry leaves – 5 to 6
10. Oil – 2 tsp
11. Red chilly – 3
12. Chopped green chilly - 2

Method

1. Cook rice such that grains remain separate
2. Grind coconut, 1 tsp of mustard seeds, turmeric powder, red chillies and salt without water
3. Mix this to cooked rice
4. Heat oil in a pan. Add mustard seeds, urad dal and peanuts. When mustard seeds start spluttering, add curry leaves and green chillies
5. Pour this over the rice mix
6. Add lemon juice and mix
7. Serve hot

Banana Halwa

Ingredients

1. Banana - 3 ripe, peeled and mashed

2. Ghee – 4 tsp

3. Sugar – 1 cup

4. Cardamom , Cashews

Method

1. Heat 2 tsp of ghee in a pan

2. Add mashed bananas to this pan. Keep stirring constantly as tendency to stick to the bottom of pan is more

3. Stir till the colour changes to brown

4. Now add the remaining ghee and mix

5. Garnish with cardamom and cashews

6. Pour this to a greased plate. Cut into required sizes

Akki Unde / Rice ball

Ingredients

1. Rice – 1 cup

2. salt – 1tsp

3. water – 2 cups

4. Mustard seeds – 1 tsp

5. Curry leaves – 4 to 5

6. Grated coconut – 2 tsp

7. Black gram seeds – 1 tsp

8. Ghee/ oil – 1 tsp

Method

1. Grind rice coarsely to the size of rava / sooji / semolina without water

2. Fry this in a pan without oil to take the raw smell off(fry for about a min in medium flame) and keep it aside

3. Heat oil in a pan, add mustard seeds and black gram seeds. When mustard starts spluttering, add curry leaves.

4. Add water and salt to the above and boil

5. Add fried rice powder to this water and stir

6. Remove when water evaporated and powder is cooked

7. Keep it aside for 5 min to cool

8. Make lemon size balls from this mix

9. Steam cook these balls for 10 min

10. Serve with chutney

Sprouted Greengram Usli / Hesaru Kalu Usli / Moong Usli

Ingredients

1. Sprouted Greengram(Moong) – 2 cups

2. Salt – 1 tsp

3. Ghee/oil – 2 tsp

4. Grated coconut – 2 tsp

5. Curry leaves – 4 to 5

6. Chopped Green chilly – 1

7. Mustard seeds - ½ tsp

8. Coriander leaves

Method

1. Cook sprouted green gram till they become tender by adding salt

2. Remove the extra water content

3. Heat ghee/oil in a separate pan. Add mustard seeds. When it starts spluttering, add curry leaves. Add cooked green gram and to this and mix

4. Garnish with chopped green chillies, coriander leaves and grated coconut

5. Serve hot

Idli

Ingredients

1. Idli rice – 2 cups

2. Urad Daal – 1 cup

3. Salt – 2 tsp

Method

1. Soak rice and urad daal separately in water for about 3-4 hours

2. Grind rice coarsely

3. Grind urad daal to a smooth paste

4. Mix rice and urad daal pastes into a batter. Add salt

5. Keep this for about 6-7 hours

6. Pour this into greased idli container

7. Steam cook for about 10 minutes in medium flame

8. Remove them from container

9. Serve them with sambar or chutney

Rava Halwa / Sooji Halwa / Ksheera

Ingredients

1. Rava / sooji / semolina– 1 cup

2. Sugar – 1 cup

3. Ghee– 4 tsp

4. Water – 1 cup

5. Cashew – 4

6. Cardamom - 2

7. Raisin – 5 to 6

8. Kesar food colour - pinch

Method

1. Fry cashews and raisins in 1 tsp of ghee and keep it aside

2. Heat 1 tsp of ghee in a pan, add rava into it and fry till it starts changing the colour

3. Boil water in a separate pan. Add pinch of kesar food color and boil

4. Add fried rava to this boiling water. Keep stirring

5. When rava is fully cooked, add sugar and stir

6. Add the remaining ghee and mix

7. Remove this when the rava starts separating from bottom of the pan

8. Garnish with cardamom, fried cashews and raisins

 

Banana Idli / Bale hannu idli

Ingredients

1. Idli rice – 2 cups

2. Urad Daal – 1 cup

3. Salt – 1 tsp

4. Ripe banana – 5 to 6

Method

1. Soak rice and urad daal separately in water for about 3-4 hours

2. Grind rice coarsely

3. Grind urad daal to a smooth paste

4. Mix rice and urad daal pastes into a batter. Add salt

5. Keep this for about 6-7 hours

6. Grind bananas to smooth paste. Add this to the batter and mix well

7. Pour this into greased idli container

8. Steam cook for about 10 minutes in medium flame

9. Remove them from container

10. Serve them with sambar or chutney

Beetroot Halwa

Ingredients

1. Grated beetroot – 2 cups

2. Milk – 1 cup

3. Water – 1 1/2 cup

4. Sugar – 1 cup

5. Ghee – 2 tsp

6. Cashew, raisins, cardamom

 

Method

1. Fry beetroot in a pan without ghee for about 2 minutes to take its raw smell off

2. Add water to this. Close the lid and cook till the water gets evaporated. Keep stirring occasionally

3. Add milk and sugar, mix well and cook again. The mixture gets thickened and reduces to 1/3^rd of its initial quantity

4. Once the water content completely evaporates, add ghee

Banana Flower Chutney / Bale Hu Chutney / Pume chutney

Ingredients

1. Banana flower – 4 florets

2. Grated Coconut – ½ cup

3. Tamarind paste – ½ tsp

4. Salt – as required

5. Ghee/Oil – 1 tsp

6. Mustard seeds – ½ tsp

7. Curry leaves – 3-4

8. Buttermilk – 1 cup

9. Red chilly or green chilly – 2

 

Method

1. Cut banana florets into small pieces and put them in buttermilk for 5 minutes
2. Grind them with coconut, salt, red/green chillies, tamarind paste and little water to a smooth paste
3. Put this paste in a vessel. Garnish with fried mustard seeds and curry leaves
4. This tastes good with Dosa, idly and rice

Banana Buns / Banana Sweet Puri / Mangalore Buns

Ingredients

1. Banana – 2 to 3 medium size (ripe)
2. Wheat flour or all purpose flour – 1½ cup
3. Sugar – 2-3 tsp
4. Salt – 1 tsp(as required)
5. Oil to fry

Method

1. Grind banana with sugar and salt to a smooth paste without water
2. Mix wheat or all purpose flour to this paste and knead to a thick dough(similar to chapatti/puri)
3. Keep this dough for 6-7 hours

If you want to prepare it quickly, you can add a pinch of baking soda while making the dough. So you have to just keep the dough for about half an hour

1. Make small balls and roll them to puri size
2. Heat oil and fry them till they turn golden brown
3. Serve them with chutney/saagu/kurma

Coconut Burfi

Ingredients

1. Shredded Coconut – 3 cups
2. Sugar – 1 cup
3. Ghee – ½ cup
4. Cardamom – ½ tsp
5. Water – 1 1/2 cup

Method

1. Fry shredded coconut in a pan till it starts changing colour to golden brown
2. Take sugar in a separate pan , add water and heat in a low flame
3. Keep stirring the sugar syrup till it becomes sticky
4. Now add fried coconut to the sugar syrup, add ghee, mix well and heat till it starts separating from bottom of the pan
5. Add cardamom and mix
6. Spread this mix evenly over a greased plate. Keep it for cooling
7. Cut this into required square or diamond shapes

Kodubale / Crunchy Rings

Ingredients

1. Rice flour – 2 cups
2. Maida flour (all-purpose flour) – 1 cup
3. Onion – 2 sliced
4. Red Chilly – 4 to 5
5. Hing / Asafoetida - ½ tsp
6. Curry leaves – 7 to 8
7. Butter – ½ cup
8. Oil
9. Salt – as required

Method

1. Grind sliced onion, red chillies, hing and curry leaves to a dry mix

2. Mix rice flour and maida, fry in a pan without oil for about 2 min

3. Add the ground paste to the flour. Add salt

4. Add butter and little water to this mix and knead to a thick dough(similar to chapati)

5. Make small balls from this dough, roll them using palms and join both the ends making a ring

6. Heat oil in a pan, drop these rings in boiling oil and fry till they become golden brown

7. You can store this for about a week

Banana Rasayana / Balehannu rasayan / Rasayana

Ingredients

1. Banana – 2 to 3 medium size
2. Coconut milk – ½ cup
3. Milk – ½ cup
4. Til / Gingelly – 1 tsp
5. Jaggery – ½ cup

Method

1. Cut banana into small pieces
2. Mix jaggery, coconut milk and milk. Stir till jaggery completely dissolves
3. Add banana pieces and til/gingelly to this
4. Serve cold. This can be served as desert. Few like this with Neer Dosa instead of eating dosa with Chutney
5. We can even use mango instead of banana here

Nellikai Tambli / Gooseberry buttermilk soup

Ingredients:

1. Nellikai [Gooseberry] - 10 medium size
2. Shredded Coconut – 1 cup
3. Buttermilk – 1 cup
4. Green chilly – 2
5. Salt – as required
6. Ghee/Oil – 1 tsp
7. Mustard seed – ½ tsp
8. Red chilly – 1
9. Curry leaves – 3 to 4
10. Cumin Seeds – 1 tsp

Method:

1. Cook Gooseberry/Nellikai to tender. Remove the seeds
2. Grind Gooseberry, green chilly, coconut and cumin seeds to smooth paste
3. Add buttermilk and salt to the paste
4. Heat ghee/oil in a pan. Add mustard. When mustard starts to splutter, add curry leaves and red chilly
5. Garnish this over the paste
6. This tastes good with rice

Menaskai – Sweet and Spicy gravy

Ingredients

1. Chopped vegetables – 1 cups ( bitter gourd or raw mango or pineapple)
2. Shredded coconut – 1 cup
3. Red Chillies – 3 to 4
4. Til / Gingelly – 1 tsp
5. Tamarind paste – 1 tsp
6. Salt – 1 tsp
7. Curry leaves – 5 to 6
8. Mustard seeds – ½ tsp
9. Ghee/oil – 2 tsp
10. Jaggery – 1/3 cup

Method

1. Cook chopped vegetables with jaggery, tamarind paste and salt till it becomes tender
2. Fry gingelly(til) and red chillies with 1 tsp of oil for about a minute
3. Add this fried mix to shredded coconut and grind to smooth paste with little water
4. Add this paste to the cooked vegetables and mix
5. Garnish with fried mustard and curry leaves

Majjige Huli

Ingredients

1. Chopped vegetables – 2 cups
2. Grated coconut – 1 cup
3. Green Chillies – 3 to 4
4. Cumin Seeds – 1 tsp
5. Buttermilk/Yogurt – 1 cup
6. Mustard seeds – 1 tsp
7. Curry leaves – 5 to 6
8. Red chillies – 2 to 3
9. Salt – as required
10. Ghee/oil – 1 tsp

Method

1. Cook chopped vegetables to tender
2. Grind grated coconut, cumin seeds and green chillies with little water
3. Add this paste and salt to cooked vegetables. Boil for 5 min
4. Remove the vessel from the stove. Add buttermilk/yogurt and mix well
5. Garnish with fried mustard seeds,curry leaves and red chillies

Easy Neer Dosa Recipe - How to prepare delicious Neer Dosa?

Ingredients

1. Rice - 2 cups

2. Salt – as required

3. Ghee/oil

Method

1. Soak rice in water for 3-4 hours

2. Grind it to a fine paste

3. Add water to make it a very thin batter.

4. Add salt

5. Heat the pan, splash the batter over the pan. Make sure you spread the batter thin and evenly on the pan. As the batter starts to cook, the pours will start to bobble out.

6. You can spread ghee/oil over the spread

7. Remove dosa when the edges start to separate from the pan

8. You can eat with chutney or rasayana (recipe is under 'sweets')

Kharjura Payasa(Dates Kheer)

Ingredients

1. Kharjura/Dates – 7 to 8
2. Jaggery– 3 tablespoons
3. Milk – 1 cup
4. Cashew, almond, cardamom – as required
5. Ghee to fry

Method

1. Remove the seeds and cook dates in little water till they become soft
2. Grind them to smooth paste
3. Empty the paste into the pan. Add milk and jaggery to the paste. Heat in a medium flame
4. If the mixture is too thick, add milk and boil for some more time
5. Add cardamom, fried cashews and almonds. Raisins are not needed
6. Serve either hot or cold

Sabbakki Payasa/ Sabudana Payasa (aka Kheer)

Ingredients

1. Sabbakki or Sabudana (pearl tapioca or sago rice) – 1 cup
2. Sugar – 1 cup
3. Milk – 3 cups
4. Raisin, Cashew, almond, cardamom – as required
5. Ghee

Method:

1. Soak Sabudana in water for about 30 mins.
2. Once they soaked, cook them till they become transparent. It usually takes about 15 mins.
3. Add milk and sugar. Again Heat on a low flame for few more mins.
4. Keep stirring since the cooked Sabbakki has the tendency to burn and might get stuck to the pan.
5. As you cook Sabbakki, its consistency becomes thicker. So, if you feel, you could add a little bit of milk as required.
6. To garnish, roast few cashews, almonds in ghee (clarified butter) and add to Payasa. Also add raisins and cardamoms.
7. That's it! you’re done. Serve cold or hot.

Bread Pakoda / Bread Pakora

Bread Pakoda is a tasty snack for the evenings along with hot cup of coffee or tea. I have always enjoyed having Bread Pakoda as snacks while it is raining outside. Southern Indian Monsoon season sometimes can be notoriously wet and fried Bread Pakoda adds a sense of warmth.

Ingredients

1. Bread – 3 slices
2. Gram flour (Besan) – 1 cup
3. Asafetida – 1/3 tsp
4. Cumin seeds – 1tsp
5. Green chilly – 2 finely chopped
6. Coriander leaves – ¼ cup chopped
7. Red chilly powder – 1 tsp
8. Salt – 2 tsp or as required
9. Water and oil to fry

Method:

1. Cut bread slices into 2 or 3 equal parts after removing the 4 sides.
2. Mix gram flour, asafetida, salt, cumin seeds, red chilly powder.
3. Add water to the above dry mix slowly till it becomes a smooth batter.
4. Add green chilies and coriander leaves and mix.
5. Heat oil in a Frying Pan.
6. Dip bread pieces in the batter till batter covers all sides of bread piece and drop into the frying pan on medium flame.
7. Fry till it becomes golden brown.
8. Serve with sauce or Green Chutney

del.icio.us Tags: Snacks,Bread Pakoda,Fried Snacks

Mixed Vegetable Raita

Raita is Southern Indian dish based on Yogurt which is often used as a sauce or side dish for Rice based dishes like Vegetable Biriyani.

Here is how you could make a simple, healthy and delicious Mixed Vegetable Raita.

Ingredients:

• Chopped Tomato, Cucumber, Onion (1 Cup)
• Salt – 1tsp or as per your taste
• Curd (Yogurt or Vegan Yogurt) - 1 Cup
• Green chilly – 1 (Chopped)
• Red chilly powder- ½ tsp
• Chat Masala – ½ tsp

Method:

1. Add salt to the chopped Vegetables, Green chilly and mix well.
2. Add Curd (Yogurt) to the Vegetables mix. If you need you could add a little bit of water to reduce the consistency.
3. Sprinkle red chilly powder and Chat Masala over it.

del.icio.us Tags: Vegetable Raita,Salad,Indian Cooking,Sauce,Biriyani,Vegan

Lemon Rasam / Nimboo Rasam

Lemon Rasam is a traditional South Indian side dish which can be eaten along with rice or as a soup. It is watery, tangy and  a little spicythat gives an amazing taste to the rice.

Ingredients:

1. Lemon- 2
2. Water- 4 cups
3. Salt- 1 tsp
4. Jaggery- 4 tsp
5. Green chilly- 1
6. Curry leaves- 4 to5
7. Red chilly- 2
8. Sesame seeds – 1 tsp
9. Ghee- 1 tsp
   

Method:

1. Take out the lemon juice (from 2 Lemons)
2. Mix Lemon Juice with about 4 cups of water, add salt, Jaggery and chopped green chilly. Boil on high flame for 10 minutes
3. Now take a separate pan, boil ghee. Add Sesame Seeds, red chillies, curry leaves. Take out the pan once sesame seeds start popping and add to the above lemon water that we prepared.
4. Boil for another 5 minutes.
5. It can either be eaten with rice and Papad or be served as soup.

del.icio.us Tags: Curries,Apetizers,Rasam,Indian Cooking