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