Neeru Sole Rotti

Ingredients

1. Jackfruit in brine – 4 cups
2. White Rice – 4 tsp
3. Grated Coconut – 1/2 cup
4. Green Chilly – 2 chopped
5. Coriander leaves – 3 tsp chopped
6. Curry leaves – 3 tsp chopped
7. Chopped ginger – 1/4 tsp
8. Onion – 1 medium size chopped
9. Oil/ Ghee

Method

1. Soak white rice for 5-6 hours. Remove jackfruit from brine and keep in water
2. Drain water, grind rice, jackfruit and coconut together to a smooth and thick paste by adding very little water
3. Taste for salt. If needed then add as per taste
4. Add chopped onion,ginger, green chilly, coriander and curry leaves to the thick paste
5. Heat the pan, pour little paste on it and spread thick and evenly on the pan
6. Close the lid, when cooked pour little oil/ghee, turn upside down and cook for another minute
7. Serve hot with chutney

Halasinakai Dose / Jackfruit Dosa

Ingredients

1. Chopped Raw Jackfruit – 2 cups
2. White Rice – 1/2 cup
3. Salt to taste
4. Ghee/oil

Method

1. Soak white rice for 5 hours
2. Grind this with chopped jackfruit and salt by adding water to a thin paste
3. Add little water to make thick batter
4. Heat tava and pour little batter over it and spread thinly and evenly over the pan
5. Close the lid and allow to cook till it starts roasting
6. Pour little ghee over this, remove dosa from pan
7. Serve hot with chutney or sambar

Neeru Sole Palya

Ingredients

1. Jackfruit in brine – 2 cups
2. Grated Coconut – 4 tsp
3. Red Chillies – 2
4. Red Chilly powder – 1/2 tsp
5. Pinch or turmeric powder
6. Blackgram Seeds - 1tsp
7. Mustard Seeds – 1 tsp
8. Curry Leaves – 4 to 5
9. Ghee/ Oil – 2 tsp

Method

1. Remove the brine and soak jackfruit in water for about a day
2. Drain water and chop into thin and long pieces
3. Heat oil in a pan, add blackgram and mustard seeds. When starts spluttering, add red chilly, curry leaves then red chilly powder and turmeric powder
4. Add chopped jackfruit and mix well
5. Add little water and allow to cook closing the lid
6. When cooked, add coconut add mix well. Cook for another 2-3 minutes
7. Serve hot with rice

Alsande Palya / Long Beans Sabji

Ingredients

1. Long Beans/ Alsande – 2 cups chopped
2. Grated Coconut – 4 tsp
3. Green Chillies – 2
4. Ginger – 1/4 tsp grated
5. Red Chilly powder – 1/2 tsp
6. Blackgram Seeds - 1tsp
7. Mustard Seeds – 1 tsp
8. Curry Leaves – 4 to 5
9. Ghee/ Oil – 2 tsp

Method

1. Heat oil in a pan, add blackgram and mustard seeds. When starts spluttering, add curry leaves then red chilly powder, ginger and green chillies
2. Add chopped beans and mix well
3. Add little water and allow to cook closing the lid
4. When cooked, add coconut add mix well. Cook for another 2-3 minutes
5. Serve hot with rice or chapati

Undlekaalu

Ingredients

1. Jackfruit in brine – 1 cup
2. Cumin Seeds – 1 tsp
3. Dried Coconut cut into small pieces – 1/4 cup
4. Rice flour – 4 tsp
5. Oil to deep fry

Method

1. Remove Jackfruit from the brine and soak it in water for a day or two. Change the water atleast twice
2. Grind jackfruit to smooth paste
3. Add rice flour, cumin seeds and coconut pieces and make a soft dough. Check if the salt content in Jackfruit sufficient, else add per taste
4. Make small balls from the dough
5. Heat oil in medium flame and carefully drop these balls into it
6. Deep fry till they turn brown
7. Serve cold. You can store in airtight container which lasts for a month

Aloo Bonda

Ingredients

1. Potatoes - 2 medium sized, cooked and mashed
2. Bengalgram flour / Besan – 1 cup
3. Green Chillies - 2
4. Coriander leaves – 3 tsp chopped
5. Curry leaves – 4 to 5
6. Red chilly powder – 1tsp
7. Cumin seeds – 1/2 tsp
8. Pinch of Asafoetida
9. Ginger – 1/4 tsp
10. Pinch of Cumin seed powder
11. Salt to taste
12. Oil

Method

1. Add mashed potatoes, chopped green chillies, red chilly powder, asafoetida, cumin seeds, chopped ginger,salt, curry and coriander leaves. Mix well
2. Make lemon size balls and keep aside
3. Add little water, little red chilly powder and salt to gram flour/besan and make a thick batter
4. Heat oil in a pan, dip potato balls in gram flour batter and drop them in oil
5. deep fry till they turn golden brown
6. Serve hot with ketch up or chutney

Goli Baje

Ingredients

1. All Purpose flour / Maida – 1 cup
2. Curd – 1/2 cup
3. Ginger – 1/2 tsp grated
4. Green Chillies – 2 to 3 chopped
5. Cumin seeds – 1 tsp
6. Curry leaves – 6 to 8
7. Sugar – 1 tsp
8. Pinch of Baking powder
9. Salt to taste
10. Oil for deep fry

Method

1. Mix all the ingredients (1 to 9) making a smooth batter
2. If needed add little water, but don’t make it too thin
3. Keep this batter aside for 10-15 minutes
4. Now heat the oil in a frying vessel in medium flame
5. Drop the batter slowly into the oil using spoon to a lemon size balls
6. Deep fry them till they turn light brown
7. Serve hot with chutney

Vegetable Pulao

1. Chopped vegetables like carrot, beans, potato, cauliflower etc – 1 cup
2. Basmati white rice – 3 cups
3. Onion – 1 medium size
4. Cumin seeds – 1 tsp
5. Ginger garlic paste – 1 tsp
6. Cinnamon – 1 small
7. Cardamom – 2
8. Garlic – 3 flakes
9. Clove – 2
10. Cashew – 5 to 6
11. Ghee – 3 tsp
12. Salt to taste
13. Chopped coriander leaves for garnishing
14. Roasted cashews – 2 tsp
    

Method

1. Cook the vegetables and keep aside
2. Heat the ghee in a pan and add ginger garlic paste,cumin seed,cardamoms, cinnamon, cloves, cashews and chopped onions for about a minute
3. Add rice and 5 cups of water and salt
4. Close the lid and cook ( about 15 minutes in medium flame)
5. Add cooked vegetables and mix. garnish with coriander leaves and cashews
6. Serve hot with vegetable raitha

Another Method – you can fry the vegetables along with the ingredients mentioned in method 2 and cook along with the rice as mentioned in method 3 onwards.

 

Palak Paneer

Ingredients

1. Cooked Palak / Spinach – 1 cup
2. Paneer cubes – 1 cup
3. Onion – 1 medium size - chopped
4. Ginger-garlic paste – 1/2 tsp
5. Red Chilly powder – 1 tsp
6. Butter – 2 tsp
7. Bay Leaves – 2
8. Cumin Seeds – 1 tsp
9. Garam Masala Powder – 1tsp
10. Oil – 1 tsp
11. Salt to taste

Method

1. Grind cooked spinach to a smooth paste and keep aside
2. Heat oil in a frying pan.
3. Fry the paneer cubes till they turn light brown
4. Transfer them to a separate plate
5. Heat butter in the same pan and fry the chopped onion till they become transparent
6. Add bay leaves and cumin for frying
7. Add garam masala powder,red chilly powder and ginger garlic paste
8. Now add fried paneer,spinach paste and salt. Mix well
9. Heat for another 5 minutes
10. Serve hot with chapati/roti

Peas Pulao

Ingredients

1. Cooked Green Peas – 1 cup
2. Basmati white rice – 3 cups
3. Onion – 1 medium size
4. Cumin seeds – 1 tsp
5. Ginger garlic paste – 1 tsp
6. Cinnamon – 1 small
7. Cardamom – 2
8. Garlic – 3 flakes
9. Clove – 2
10. Cashew – 5 to 6
11. Ghee – 3 tsp
12. Salt to taste
13. Chopped coriander leaves for garnishing
    

Method

1. Heat the ghee in a pan and add ginger garlic paste,cumin seed,cardamoms, cinnamon, cloves, cashews and chopped onions for about a minute
2. Add rice and 5 cups of water and salt
3. Close the lid and cook ( about 15 minutes in medium flame)
4. Add cooked green peas and mix. garnish with coriander leaves
5. Serve hot with vegetable raitha

Mutter Paneer

Ingredients

1. Green Peas  - 1 cup
2. Paneer – 200 grams
3. Onion – 1 medium size
4. Tomato – 1 medium size
5. Turmeric powder – 1 tsp
6. Red chilly powder – 1 tsp
7. Ginger Garlic paste – 1 tsp
8. Garam masala powder – 1 tsp
9. Oil – 5 tsp
10. salt to taste
11. Coriander leaves

Method:

1. Fry chopped onion and tomato with 2 tsp oil and grind them to smooth paste. Keep it aside
2. Cook green peas in a vessel
3. Heat 1 tsp oil in a pan
4. Cut paneer into small cubes and fry them till they turn light brown by turning the sides
5. Heat remaining oil in another pan, add ginger garlic past,Turmeric powder, red chilly powder, garam masala, ground onion and tomato paste.
6. Mix cooked green peas, fried paneer and salt. Add 1 cup of water and cook for another 5 minutes.
7. Garnish with chopped green coriander leaves and serve hot with roti

Balekai Podi / Banana Pakoda / Banana Bajji

Ingredients

1. Raw Banana / Balekai – 2
2. Gram Flour – 1/2 cup
3. Rice Flour – 1 tsp
4. Red Chilly Powder – 1 tsp
5. Asafoetida/Hing – pinch
6. Salt to taste
7. Oil for deep fry

Method

1. Peel of the fibre from banana skin. Cut into 1/2cm thick and long slices. Keep them immersed in buttermilk
2. Mix gram flour,rice flour,red chilly powder, asafoetida and salt. Add water and prepare a thick paste
3. Coat this paste over banana slices. Meantime heat oil in medium flame
4. Drop them into oil and deep fry till they turn golden brown
5. Serve hot with ketchup or chilly/mint chutney

Timare Tambli / Ondelaga Tambli / Brahmi Tambli

Ingredients

1. Timare / Ondelaga / Brahmi leaves – 1 cup
2. Grated coconut – 3/4th cup
3. Curd – 4 tsp
4. Salt to taste
5. Cumin seeds – 1 tsp

Method

1. Grind all the ingredients with little water to a smooth paste
2. If you want it to be thin, then add little buttermilk. Also can season it with fried mustard, cumin and curry leaves in ghee/oil
3. Serve it with rice

Halittu Payasa

Ingredients

1. White Rice – 1 cup
2. Jaggary – 1 cup
3. Coconut Milk - 2 cups
4. Cardamom / Cashews / Almond

 

Method

1. Soak rice for 3-4 hours in water
2. Grind this to a smooth paste
3. Transfer this to a pan. Heat this in low flame and keep stirring till it water content evaporates and becomes a thick dough
4. Fill this into Chakli maker(a mould having different size and shapes of holes. Here use a thick noodle size). Else, you can even make small balls from this dough and roll using your palm to prepare  inches thick noodles with 3-4 inches in length. Keep this aside
5. Add coconut milk and jaggary and 2 cups of water. Heat till jagger melts by stirring frequently
6. Add the noodles. Mix them and cook for 10 minutes
7. Add cardamom, cashews and almond
8. Serve either hot or cold according to your preference

Punarpuli Saru / Kokum Rasam

Ingredients7-8 Kokum, Wet/Dry

1. Punarpuli / Kokum – 7 to 8(wet or dry) skin

2. Jaggery – 4 tsp

3. Mustard seeds – 1 tsp

4. Cumin seeds – 1 tsp

5. Red chilly – 2

6. Green chilly - 1

7. Curry Leaves – 5

8. Garlic flakes – 5 to 6

9. Ghee/Oil – 1 tsp

10. Salt as per taste

Method

1. Boil kokum skin with 3 cups of water for 10 minutes. Separate skin and water using strainer
2. Heat oil in a vessel, add mustard seeds. When it starts spluttering, add cumin seeds, red chillies, curry leaves, garlic and green chilly.
3. Add kokum water, salt and jaggery
4. Boil for another 10 minutes
5. Serve hot

How to Prevent Milk from Spoiling?

If the milk is outside the refrigerator for long time, there is chance that it might spoil while boiling. In such case you can add pinch of baking soda to avoid it from curdling.

How to keep onion fry crunchy?

Onions wont be crunchy most of the times even after frying them in oil. Such cases, you can soak chopped onions in milk for 5-10 minutes and then fry. It remains crunchy. You can garnish this over pulao or Biriyani which tastes really good.

Sambar Powder

Ingredients

1. Coriander seeds- 6 tsp
2. Red chilly- 5 to 6
3. Channa dhal- 2 tsp
4. Urad dhal- 2 tsp
5. Fenugreek seeds- 2 tsp
6. Jeera / Cumin seeds- 2 tsp
7. Asafoetida - 1tsp
   

Method

• Dry roast (1 till 6) ingredients
• Grind them together with asafoetida to a powder
• Store them in airtight container and use when you need. It will last for few weeks

Basale Soppu (Malabar Spinach) Sambar

Ingredients

1. Chopped Basale Soppu / Malabar Spinach – 2 cups
2. Grated coconut – 1 cup
3. Sambar powder – 2 tsp
4. Salt to taste
5. Red Chilly – 2 to 3
6. Curry leaves – 6
7. Mustard seeds – 1 tsp
8. Garlic – 1 small size
9. Ghee/oil – 1 tsp

Method

1. Wash the leaves and cook with little water and salt
2. Add sambar powder to grated coconut and grind to smooth paste with water
3. Add this paste to cocked leaves, mix well and heat for about 5 minutes
4. Heat ghee/oil is a pan, add mustard seeds and when they start spluttering, add red chillies, curry leaves and garlic
5. Pour this over sambar and mix
6. Serve hot with rice