ONION SALAD

Ingredients:
2 onions, medium sized - finely chopped
green chilli - finely chopped/minced/paste to taste
fresh mint, finely chopped - 1tbsp
fresh coriander leaves, finely chopped - 1tbsp
lemon juice - 1tsp
fresh grated coconut- 1tbsp(optional)
salt to taste

Method:
Mix all the ingredients - onions,greenchilli,mint,corianderleaves and lemon juice. Stir in the salt and coconut just before serving. Serve with all types of meal.

FRUIT SALAD

INGREDIENTS:

seedless grapes, halved - 1 cup
apple, diced - 1 cup
banana, peeled and sliced - 1 cup
strawberries, sliced - 1/2 cup
pineapple chunks - 1/2 cup
pomegranate seeds - 2tbsps
honey - 2tsps (optional)
sugar to taste

Preparation:
Mix well all the fruits, honey and sugar. Serve immediately or chilled.

HESARUKAALINA SALAD/SPROUTED SALAD

Ingredients:

Sprouted green gram / molake hesaru kaalu - 1 cup

grated carrots - 2 tbsps

grated coconut - 1tbsp

finely chopped onion - 2 tbsps

finely chopped / paste green chillies

finely chopped coriander leaves

1/4tsp lemon juice

pepper and salt to taste

Method:

Put sprouted gram, onions, green chillies, carrot and coconut into a serving bowl. combine the lemon juice, salt, pepper and coriander leaves. And mix well.

Serve with any meal and papad.

PALAK SOPPINA PALYA / PALAK SABJI

Ingredients:
Palak leaves/spinach-cleaned,washed and finely chopped (palak soppu)
2tbsps finely chopped -onions
finely chopped or slit lengthwise- green chillies
1/4tsp mustard
1/4 jeera/ cuminseeds
1/2tsp bengal gram
1/2tsp urad dal
few curry leaves
chopped coriander leaves
shredded  fresh coconut (optional)
salt to taste
oil as required

Method:
Heat the oil, add mustard, cumin seeds, when they splutter, add bengal gram,urad dal and curry leaves and fry for one minute. Add chopped greeen chillies and onions and fry for few minutes or until the onions are slightly browned. Then add salt and chopped palak leaves and mix well and cover it for few minutes or until leaves are cooked. Stirring occasionally. Remove from the heat. Stir coriander leaves and fresh coconut. Mix well and serve as a side dish or serve with chapati.

KHARA PURIS - MASALA PURIS

Ingredients:
Wheat flour - 1 cup
rice flour - 2tbsps
grated coconut - 2tbsps
coarsely chopped green chillies - 1tbsp
finely chopped onions - 3 tbsps
chopped coriander - 1tbsp
chopped curry leaves - few
salt to taste
----
oil for deep frying

Method:
Mix all the ingredients well except oil. Add little water to  the mixture, knead well .Make a soft dough. Make into small balls and press it down gently to make a flat. Dust each flattened small dough and roll out the puris.Repeat the procedure. Fry them in hot oil, until it turns lightly golden brown.

PUFFED RICE BHEL / BHEL PURI

(simple method):
INGREDIENTS:
2 cups or more - puffed rice /muri/puri
2tbsps- finely chopped onion
1tbsp - chopped tomato
2tbsps- grated carrot
1tsp - green chilli paste or finely chopped (to taste)
1/4 tsp - chilli powder
1/2 tsp - lemon juice
1tbsp - finely chopped coriander leaves
1tbsp - oil
1/4 tsp - chaat masala (optional)
1tbsp - shredded coconut (optional)
salt to taste.


Instructions:
Put the vegetables in a big bowl. Add chilli powder, chaat masala(if used),salt,oil,lemonjuice and coriander leaves and fresh coconut(if used) and mix well. Then add puffed rice to the mixture. Mix well again. And serve immediately.

CASHEWNUT BURFI

Ingredients:
Cashewnut- finely powdered - 1 cup
sugar - 2 cups
milk - 1 cup / condensced milk - 1cup
ghee - 1 cup
besan flour - 1 cup
cardamom powder - 1 tsp

Method:
Mix together all the ingredients. Put on a low flame. stirring continuously,when it leaves the side, put on a greased board or plate and level and cut. Cashewnut burfi is ready to eat.

CARROT PALYA / CARROT BHAJI

Ingredients:
Finely grated carrots
Finely chopped onions
finely chopped green chillies
mustard
curryleaves
chopped coriander leaves
grated fresh coconut/coconut powder
salt to taste
oil

Method:
Heat the oil, add the mustard, curry leaves, chopped green chillies and add the chopped onions and fry for until onions are lightly brown. Then add the grated carrots and fry for 4-5 minutes, stirring frequently.
Add the salt to taste and cover for 1 or 2 minutes. Stir well and add the coriander leaves and grated coconut/coconut powder mix well. Serve with chapati or puris or side dish for any meals.

ALOO KI BHAJI / POTATO PALYA

Ingredients:

Potatoes - 500gms
Oil - 2tbsps
Mustard - 1/4tsp
Channa dal - 1tbsp
Urad dal - 1tbsp
Turmeric powder - 1/4tsp
Curry leaves- few
Green chillies - to taste,chopped
Onion - 2 or 3,chopped
Salt to taste
Coriander leaves - finely chopped

Method:

Boil the potatoes in their jackets and allow to cool throughly. Peel the potatoes and mash them. Heat the oil in a pan and fry the mustard seeds until they pop. Add the channadal,uraddal,curryleaves,green chillies and the onions. Fry the onions until they are golden brown. Then add the turmeric,salt and mashed potatoes. Stir and fry gently until the potatoes are heated through. Remove from heat and stir in the coriander leaves potato masala/aloo ki bhaji is ready. Serve with dosa, puri or chapati.

CHIKKI / GROUNDNUT TOFFEE

Ingredients:

Groundnuts/peanuts- 2 cups
sugar or crushed jaggery - 2cups

Method:

Roast peanuts, clean and pound roughly. In a pan take sugar or
jaggery and melt it on a slow flame. When it becomes watery,
pour powdered/crushed peanuts. Mix well and stir continuously.
When it leaves the sides pour on a greased plate or chopping
board and roll it with a rolling pin. Cut into desired shapes
when it cools.

RICE FLOUR ROTI / AKKI ROTTI

Ingredients:

Rice flour - 4 cups
salt to taste
Hot water as required

Method:

Mix the salt and water to the rice flour knead well and make a pliable dough. And make small balls. flatten them with your finger tips or roll and roast on hot tava/griddle. Serve hot with coconut chutney or brinjal curry.

CHAKLI

Ingredients:

Rice flour- 4 cups
gram flour - 1/2cup
chilli powder -2tbsps
jeera - 1 tbsp
ghee/butter/margarine - 2tbsp
hot oil - 2tbsp
hing/asafoetida -a pinch
salt to taste

Method:

Mix all the above ingredients using water. Knead to pliable dough. Press in chakli mould. Fry in preheated oil.

BANANA MILK SHAKE

Ingredients:


2 Banana
1cup milk
2tsp sugar
1tsp vanilla essence/ cardmom powder


Method:


Take all the ingredients and mix it in mixer then pour in a glass and put some ice cubes and serve cold.

COCONUT CHUTNEY

Ingredients:

2 cups - scraped coconut

5-6 greenchillies or to taste

1 inch ginger piece

4 garlic cloves

small marble size tamarind
2tbsps fried channadal(putani)
1/2 tsp -jeera
few curry leaves
few coriander leaves
salt to taste

Method:

Grind the all ingredients in a small grinder. chutney is ready.
Temper with little oil,urdadal and curry leaves(optional).

POTATO CHIPS

http://ourindianreceipes.blogspot.com/

Ingredients:
Big size Potatoes - 4
red chilli powder - 1tsp
turmeric powder a pinch
salt to taste
oil for deep fry


Method:
Slice the potatoes into thin long pieces using chips slicer or processor. Add 1tbsp salt and soak in water for 10 minutes. Dry it on a large sheet of paper or cloth. Once it is dried, then deep fry in oil until it turns crisp. Add red chilli powder and turmeric powder, salt and mix well.

PURIS

INGREDIENTS:

Maida / all purpose flour - 1 cup

wheat flour - 1 cup

ghee/butter - 2tbsp

salt -1/2tsp

sugar-1/4tsp

oil for deep frying

Method:

In a bowl, mix flour,butter or ghee, salt and sugar and mix well. Now add the water and mixing and kneading until a stiff dough has formed. cover and set aside for 20 - 30 minutes. Divide the dough into small lime size portions and make the balls. Flatten the ball into a round cake. Roll out the puris to about small disc size. Heat the oil and fry the all puris. Serve with aloo ki bhaji / any curry or chutney.

MIXED VEGETABLE MASALA / CURRY

Ingredients:

Potatoes - peeled and diced

carrots - scraped and diced

beans - chopped tomatoes - chopped

peas - 1 cup

onion - finely chopped

greenchillies - 2-3

ginger paste
garlic paste

turmeric

coriander - 1tbsp

chilli powder - 1tsp

cumin powder - 1tsp

garam masala - 1tsp

oil - 4 tbsps

water

salt to taste

Method:

Heat the oil and fry the onions they are lightly browned. Add the ginger and garlic and fry for a minute. Add the tomatoes, green chillies and fry for 2-3 minutes.Add the turmeric,chilli powder, coriander and cumin powder. Add the vegetables and fry for few minutes. Then add the water and garam masala and mix well. Cover and cook until the vegetable are tender. Stir in the coriander leaves and remove from heat. Serve with chapati, roti, naan or parotha.

ONION BAJJI

Ingredients;

Onions - large, sliced into half rings
green chillies -2, finely chopped
Besan /chick - pea flour
chilli powder - 1tsp
cumin powder - 1tbsp
coriander powder - 1tsp
rice flour - 1tbsp
pinch of baking soda
salt to taste
oil for deep frying

Method:

In a bowl mix all the ingredients besan, greenchillies, chilli powder, cumin powder, rice flour, 2 tbsps of hot oil , salt and soda mix well. Now add the sliced onions and little water and mixing until a soft but thick batter is formed and the onions are coated with this batter. Heat the oil (using a big spoon put in as many small amounts of the onion batter as the pan.) And fry for outside turns golden brown and crisp. Drain the bajjis on absorbent paper.

GULAB JAMUN

Ingredients for dough:


All purpose flour or maida - 2tbsps
Semolina or soji or rava - 2tbsps
Khova or khoya - 500gms
Baking soda or baking powder - 1/2tsp


Ingredients for Syrup:


Sugar - 21/2 cups
Water - 2 cups
Kewra water (drops) -1/4tsp(optional)
Saffron a pinch or little
Cardmom powder -1/4tsp


Preparation Method:


1. Make the syrup, take a wide and deep saucepan, put sugar and water boil to 7-8 or more minutes till the syrup turns lightly chage the colour. Then add cardmompowder, kewrawater and saffron mix and keep aside.
2. Mix khova, maida and semolina and soda mix all well and add a little water or milk, knead to a smooth,soft dough like consistency. Let it stand for only five minutes.
3. Then form small balls and smoothen by rolling between your palms. Put a little sugar in the centre of each ball,seal and roll into balls again.
4. In a frying pan heat a oil or ghee , then deep fry all balls on a low flame until golden brown or more.Remove the balls with slotted spoon. keep aside.
5. When slightly cool. Put into the sugar syrup.
6. Serve after 30minutes or 1 hour ,hot or cold.

GREEN BEANS FRY

Ingredients:

Green beans - 1/2 kg
garlic - crushed
butter - 2tbsps
cuminseeds - 1/2tsp
chilli powder - 1/4 tsp
samber powder - 1/2tsp
salt to taste
water - 2tbsps
grated coconut - 2 tbsps (optional)
chopped coriander leaves
oil- 1tsp

Method:

Heat the butter and oil and fry the cumin seeds, add the garlic and fry. Add the chilli powder and add the beans. Stir and fry for 3-4 minutes. Add the salt and water and mix well. cover the pan and simmer, until they are tender. stirring occasionally. Remove from the heat and stir in the coriander leaves and coconut.

CURD RICE / MOSARANNA

Ingredients:

Cooked rice
salt to taste
curd/mosaru/yoghurt/laban
milk -1/4cup

For seasoning:
oil
mustard
jeera/cumin seeds
curry leaves
ginger, finely crushed
red chillies
green chilles
cashew nuts

For garnishing:
pomegranate and seed less grapes ( optional)
coriander leaves -finely chopped

Method:

Heat the oil and fry the mustard and jeera until the are brown. Add the chillies, curry leaves, red chillies, green chillies,crushed ginger and cashew nuts and fry for 1 minute. Remove the pan from the heat. Pour this seasoning to the rice and add curd/yoghurt, salt and milk and mix well. Add coriander leaves, pomegranate and grapes and mix well. Serve with any meals.

KAJJAYA / SWEET NIPPATTU

Ingredients:
Rice flour - 1cup
Wheat flour - 1/2 cup
jaggery powder/paste - 1/2cup
grated dry coconut - 1/4cup (desiccated coconut)
cardamom powder-1/2tsp
gasgase/poppy seeds/khuskhus- 2tbsps
hot ghee - 1tbsp
a pinch of baking soda
oil for deep frying

Method:

Mix rice and wheat flour, Then add coconut, cardamom powder, hot ghee, poppyseed, jaggery powder and mix well . Add little water at a time to make smooth dough and knead well. Leave for 30 minutes. Cut into lemon sized balls. And flatten lightly into small puris in medium thickness. Then deep fry on medium flame until golden brown or more both sides, do not let it burn. Place them in a plate, drain and store when it cools. Very tasty to eat and enjoy!

CASHEW BURFI / KHAJU BURFI

Ingredients:

.Cashew nuts - 100gms
.Evaporated milk or condensed milk or milk powder - 2tbsps
.Sugar - 2 cups
.Ghee - 2tbsps

Method:

.Grind the cashew nuts into a fine paste.
.In a vessel or pan keep the cashew paste on a low flame and keep on stirring until it becomes thick.
.Add sugar and milk while stirring.
.When the paste turns into a stiff ball add ghee.
.Remove from the stove and roll on a plate and cut them into required shape.

MILK BURFI:

Ingredients:

Evaporated milk - 1 tin or 1cup - thick milk powder milk
Butter 100grms
Sugar powder 1 cup
cocoapowder 2tbsp
Maida (all purpose flour) 2tbsps

Method:

1.Take a thick pan and add all the above ingredients.
2.Stir constantly on gentle heat till the mixture leaves the side of the pan (approximately
15 to 20 minutes).
3.Pour evenly into a buttered dish. Allow to cool and set,cut into squares or diamondshapes.

JEERA RICE

Ingredients:

Basmati rice /long grain rice - 1 cup
cumin seeds - 1tsp
butter/ghee - 1tbsp
oil - 1tbsp
salt to taste
water - 1 and 1/2 cup

Method:

Soak the rice for 30 minutes and drain the rice and set aside.
Heat the oil and ghee over medium heat and fry the cumin seeds until they are brown. Add the rice and salt, stir and fry for 2-3 minutes. Add the water and bring to the boil. Cover the pan and cook for 20 minutes. Serve with any masala gravies and raita.

JEERA SHARABAT

Ingredients:

Lemon juice - 1tbsp
cumin seeds/jeera - 2 tbsps
red chillies - 1-2
few mint leaves, chopped
salt - 1/4tsp
sugar-1tsp

Method:

Heat a pan and dry roast the cumin seeds until they are light brown, and crush them lightly.
Put the water in a saucepan and bring it to the boil. Add the crushed cumin, red chillies, mint, salt and sugar. Cover the pan and simmer for 15-20 minutes.
Stir in the lemon juice and remove from heat. Allow the drink to cool and serve to drink.

SAMBER

Ingredients:

Toor dal - 1cup
chopped vegetables (potatoes,tomatoes, carrots,beans,brinjals,etc)
grated fresh coconut - 1/2 cup
tamarind pulp - 1tbsp
jaggery crushed - 1tbsp
red chillies - 6-8 or to taste
coriander powder - 1tbsp
fenugreek seeds/ methi-1/4tsp
cuminseeds/jeera - 1/2tsp
mustard seeds - 1/2tsp
turmeric powder - 1/2tsp
sesame seeds/til - 1/2tsp
a pinch of hing/asafoetida
few curry leaves
few coriander leaves , chopped
salt to taste
oil

Method:
Heat little oil in a pan and add fenugreek ,cuminseeds,mustardseeds,sesameseeds,redchillies and coconut and fry for 1 minute, and grind all the fried ingredients with coriander powder and water into a smooth paste. Pressure cook the dal with turmeric powder & 1tsp oil and cook for until dal is tender. Add vegetables, stir well and cook for 5-10 minutes. Add the ground paste, salt tamarind pulp and jaggery and mix well. And boil for few minutes. Heat the oil in a another small pan add mustard seeds,curryleaves and hing. Then pour the samber. stir well and add coriander leaves. Remove from the heat. Serve with plain rice or Idli or dosa.

MALAI KOFTA

Ingredients for Koftas:

Plain flour - 4 tbsps
paneer - 4oo gms
green chillies - 4, finely chopped
baking powder - 1tsp
chopped coriander - 1tbsp
salt to taste
ghee / oil for deep frying

Method:

Crumble the paneer and knead well. Mix the paneer, plainflour, baking powder, chillies, corriander and salt. Make into small balls and deep fry in ghee / oil , keep aside these koftas.

Ingredients for gravy:

chopped tomatoes
fresh cream - 1 cup
ghee / oil - 4 tbsp
chilli powder - 1tsp
salt to taste.

Grind the following ingredients in a mixie ;( for the gravy)

grated fresh coconut, chopped onions, garlic cloves, green chillies, red chillies, corianderseeds, cumin seeds, khuskhus ( gasagase), ginger chopped coriander leaves.

Preparation Method:

In a sauce pan add tomatoes and water and cook. until tomatoes are soft, prepare a soup.
Heat the oil/ghee in a vessel and add ground masala paste and fry the paste very well. Add the chilli powder and fry for 1 minute. Add the tomato soup, cream and salt and boil the gravy for 10 minutes. Stir once and add the koftas. Bring to the boil, cover and simmer for 5 minutes or until the koftas are firm. Remove from heat. Add coriander leaves and stir well. Serve with naan, chapati, roti or parathas and salad.

CORRIANDER CHUTNEY

Ingredients:

corriander leaves - 1 cup
methi seeds - 1/4 tsp
tamarind - about the size of small marble
mustard - 1/4 tsp

Method:

Wash the corriander leaves with water. Roast the methi and mustard till it spurts. Mix with the corriander leaves and grind to a smooth paste.

Cabbage Palya or Cabbage with Aloo and cinnamon

Ingredents:

1small cabbage, finely shredded
1 large onion, finely sliced
3 fresh green chillies, slit lenghtwise
2 medium potatoes, peeled and cut into 1" cubes
3 or 4 cinnamon sticks
1/2tsp turmeric powder
1/4tsp chilli powder
1 cup water
salt to taste
4 tbsps oil
few chopped coriander leaves
1tbsp grated fresh coconut (optional)

Preparation:

Heat the oil over medium heat and fry the onions, green chillies and cinnamon sticks until the onions are pinkish colour or soft.
Add the potatoes, stir and fry on low heat for 5 minutes. stir in the turmeric and chilli powder.
Add the water and bring it to the boil, cover the pan and simmer until the potatoes are half cooked.
Add the cabbage and salt, stir and mix well, adjust the heat and cover the pan. cook until the vegetables are tender.
The cabbage should not be mushy, the finished dish should be fairly moist but not runny, take the lid off and let the liquid evaporate.
Stir in the coriander leaves and remove the pan from heat. If you want more taste add the grated fresh coconut.
Serve with chapati, naan, paratha, bread or any meals for side dish.

PEAS ALOO MASALA/ ALOO MATTAR

Ingredients:

1/2kg potatoes, peeled and cut into 1" pieces
1 onion medium, finely chopped
2-3 green chillis, whole or slit
1 cup peas - fresh or frozen
1tbsp tomato puree or paste
1or2 chinnamon sticks,
ginger 1 inch, crushed or chopped
1/2 tsp turmeric powder1
/4tsp chilli powder
2tsps cumin powder
1/4tsp blackpepper
salt to taste
1 cup water
coriander leaves for garnishing.

Preparation method:

Heat the oil over medium heat and fry the onion, cinnamon and ginger for 3-4 minutes. stirring frequently.Reduce heat to low and add the turmeric, cumin, chilli powder and pepper. stir and fry for 1 minute.Add the potatoes and the green chillies, stir and cook until the spices are blended throughly.Stir in the tomato puree and salt, after 2 minutes add the water, bring to the boil,cover the pan and cook over medium to low heat,then after two minutes, add the peas,cover the pan and cook until the potatoes are tender.Remove the pan from the heat. stir in the coriander leaves. serve with chapati, parota and puris.

YOGURT RAITA OR CURD RAITA

Mosaru bajji /Raita/pachadi

Ingredients:

onion – 1 small , chopped finely
Tomato – 1 small , chopped to small pieces
Coriander leaves
Mosaru or curd or Yogurt – ½ cup (beaten by adding 2 tb spoon water or laban)
cumin powder 1/2tsp OR jeera (cumin seeds) - 1/2 sp roasted and crushed
Salt

Method:
·
Mix all the above ingredients and serve with meals or pulao or any dish. Pachadi or Raita is one of the side dish of any meals.

GREEN GRAM CHAPATHI

Ingredients:

Green gram ( hesaru kaalu) - 1 cup
Chapathi flour/wheat flour - 2 cups
jeera powder - 1tsp
salt to taste
oil - 2tbsps

Method:

Soak green gram ( hesaru kaalu) for 24 hours. Cook in  cooker and paste and mix with wheat flour, salt & jeera powder and make a dough. Roll chapathi and roast. Serve with coconut chutney or any curry.

KHARA PONGAL OR KHICHDI

Ingredients:

Rice - 1 cup
Moong dal - 1 cup
turmeric powder -1/4tsp
Ghee/oil - 2tbsps
few curryleaves
few cashewnuts
pepper corns -1 tsp, lightly crushed
jeera / cumin - 1 tsp, lightly crushed
hing / asafoetida - 1/4 tsp
salt to taste

Method:

In a pressure cooker mix rice ,moong dal , little oil, turmeric powder,salt and 3 cups of water and close the lid, cook for 1 whistle. keep it aside.
For seasoning take a pan , put ghee or oil , add cashews,curry leaves, crushed pepper, crushed jeera and hing , stir for 1 minute. Add this seasoning to cooked rice and dal mixture and mix well.
Serve with curd raita and coconut or coriander chutney.

VERMICELLI / SHAVIGE KHEER

Ingredients:

Vermicelli/shavige - 50 gms
Ghee - 2tbsps
Fresh milk - 2 cups
Sugar to taste
Cashewnuts - few
Raisins / sultanas - 2 tbsps
cardamom powder
cinnamon powder -1/4tsp
almond powder /coarsely crushed
rose water -1/2tsp

Method:

Melt the ghee over low heat and add the vermicelli, raisins and cashewnuts. Stir and fry until the shavige is golder brown. Then add the milk, sugar and ground almonds, bring to the boil and simmer gently for vermicelli till cook, stirring frequently. stir in the cardamom powder and cinnamon and remove the pan from heat. Allow the kheer to cool slightly and stir in the rose water.

RAITA

CUCUMBER RAITA:

Ingredients:
1 small cucumber
1tsp cuminseeds
150g or 1cup thick curd or yogurt
1/4 tsp salt
1/4 tsp paprika or red chilli powder
few coriander leaves finely chopped

Method:

Peel the cucumber and cut lengthwise into two halves. Slice each half finely.
Heat a small pan over low heat and dry roast the cumin seeds until they turn a light darker. keep it aside, then crush the cuminseeds.
Beat the yogurt or curds until smooth,stir in the cumin along with the salt.
add cucumber to yogurt and mix well. Put the raita into a serving bowl, then arrange some plain cucumber slice on top and sprinkle the paprika evenly on the sliced cucumber. Garnish with coriander leaves. serve with any dish.

TOMATO RASAM

Ingredients:

Ingredients:

Tomatoes - 4 (large)
oil - 1tbsp
mustard - 1/4 tsp
jeera - 1/4 tsp
curry leaves
a pinch of hing ( asafoetidea)
crushed garlic
tamarind pulp/extract - 1tbsp
chilli powder - 1/2tsp
rasam powder - 1/2tsp
garam masala - 1/4 tsp
salt to taste
chopped coriander leaves

Method:

Grind the tomatoes in a blender.
Heat the oil and add mustard and jeera fry for until they pop, add crushed garlic, curry

leaves, dry red chillies and hing and fry for a minute. Now add the tomatoes puree/mixture, tamarind pulp/extract, salt, chilli powder and rasam powder and water,bring to the boil and add garam masala and mix well and remove from the heat. Add the coriander leaves and stir well. Serve hot with plain boiled rice and pappad.
Allow the drink to cool.A very popular rasam in Karnataka.

USEFUL TIPS

BAKING SODA TIPS: Uses of baking soda:

BakingSoda removes freezer smells:

1.Does your freezer give off a nasty odour?
All you need to do is spread bicarbonate of soda on shallow foil plates and place them on the freezer shelves. The baking soda will actually absorb the odors.

2.When defrosting your freezer, clean and deodorise the freezer with a solution of 2 tablespoons baking soda in 2 pints/1litre warm water. If you have a frost-free freezer, wash the interior with a baking soda solution at least once a month.

BISI BELE BATH - B CUBE

Ingredients:

Raw rice - 1 cup
toor dal - 1 cup
chopped mixed vegetables,(potatoes,carrots,beans)- 1cup
fresh peas - 1/2 cup
few small onions
oil - 1tbsp
turmeric powder
tamarind pulp-1tbsp
jaggery ,grated or crushed - 1tbsp
salt to taste

Fry and Grind the following all ingredients in a mixie.:

red chillies to taste
coriander seeds-1tbsp
fenugreek seeds-1tsp
cuminseeds - 1tbsp
poppy seeds- 1/2tsp
cardamoms-2
cloves-4
cinnamon-1 stick
pepper corns - 7-8
coconut powder-1/2 cup

For seasoning:
oil
ghee
mustard
hing
cashewnuts
curry leaves
red chillies

Preparation Method:

Cook the dal and rice with chopped mixed vegetables and turmericpowder, small onion, fresh peas and little oil and water. keep it aside.
Heat the oil in a sauce pan and add mustard, hing,cashewnuts, curryleaves and redchillies and fry for 1 minute. Add ground masala paste and fry for 2 minutes. Add tamarind pulp, jaggery and salt and cooked rice and dal and vegetable mixture and add 1 cup water and stir well and cook for few minutes. And stirring occasionally.Remove from fire. Add chopped coriander leaves and fried cashewnuts and 2 tbsps of ghee and mix well.
Serve hot with potato chips or pappad or menasinakaayi bajji. This is one of the very popular dish in the Karnataka.

TOMATO RICE / TOMATO PALAV

Ingredients:

Basmati rice- 2 cups( washed and soaked for 30 minutes)
Finely chopped tomatoes - 2 or 3 large
finely chopped 2 onions
finely chopped green chillies to taste
whole masala (bayleaves,cloves,cardamoms,cinnamon)
turmeric - 1/2tsp
chilli powder to taste
garam masala - 1 tsp
coriander - 1/4 tsp
oil
salt to taste
jeera
chopped coriander leaves
fried cashewnuts (optional)

Method:

Heat oil/ghee in a heavy bottom vessel or pressure cooker and add whole masala,jeera, green chillies, onions and fry for until onions are light brown. Add chopped tomatoes and fry until they are soft. Add the turmeric, chillipowder,coriander powder, garam masala and salt and mix well. Now add the water, bring to the boil.Add the rice and cover the pan and cook. Remove from heat. Garnish with corianderleaves and cashewnuts. Serve with raita and cucumber.

OM SHRI GANESHAYA NAMAH:

 

KOODUBALE - SPICE-TASTY CRISPY RINGS

Ingredents:

Rice flour - 2 cups
Roasted urad dal - 1/4 cup
channa flour - 1/4 cup
butter / margarine-1tbsp
salt to taste
sesame seeds - 2tbsps
jeera/cuminsees-2tbsps
red chilli powder - 2tbsps /to taste
oil for deep frying
water

Method:

Mix all the flours, salt, chili powder, sesameseeds, cuminseeds and salt. Add boiled water and butter and mix well and knead the dough well. Cut into small balls. Make them elongated. Take two of thes pieces, keep together, make into ropes joining the ends. And deep fry in heated oil, remove and serve.

MADDURU VADE

Ingredients:

Rice flour - 1cup
fine semolina-1/4cup
all purpose flour/maida-1/4cup
very finely chopped onions - 2 large
finely chopped green chillies to taste
chopped curry leaves
2tbsps hot oil
chopped coriander leaves
salt to taste

Method:

Mix all the ingrediens well and add little water, mix and knead well. Make a pliable dough.Cut into lemon sized balls. Flatten them into a medium sized puris with your hand. Fry on medium flame in hot oil. Fry 4-5 discs together at a time. Fry the vada both sides until the vadas are uniformly golden brown. Serve hot or cold with chutney.

VEGETABLE PULAO/PALAV

INGREDIENTS:

Bamati Rice- 2 cups
chopped vegetables ( carrot, beans,potatoes,tomatoes) - 2 cups
fresh peas - 1cup
finely sliced onion
chopped green chillies
curry leaves
ginger and garlic paste
bayleaves, cloves,cinnamon,cardamoms,pepper corns( whole masala)
cumin seeds - 1/2tsp
turmeric powder - 1/2tsp
chilli powder to taste
coriander powder- 1tbsp
garam masala -1tsp
water (as required)
salt to taste
oil - 3tbsps
ghee - 1tbsp
lemon juice and coriander leaves

METHOD:

Heat the oil and ghee in a pressure cooker. Add whole masala and jeera fry for 1 minutes, add onions, green chillies and curry leaves and fry for until the onions are golden brown. Add turmeric,ginger paste,garlic paste ,chilli and coriander powder, garam masala, coriander leaves and fry for 1 minute. Add chopped vegetables and fry for few minutes, add peas and mix well. Add salt and water, bring to the boil and add lemon juice and mix well. Now cover the lid and cook for one whistle. Remove the cooker from the heat. Serve with chutney or raita and salad.

LEMON RICE

Ingredients:

Onion - finely chopped
green chillies - finely chopped
mustard
jeera/cumin seeds
bengal gram - 1tsp
urad dal - 1tsp
ground nuts - 2 tbsps
cashewnuts (optional)
curry leaves
coriander leaves - finely chopped
grated coconut
Cooked Rice - 3-4 cups

Method:

Heat oil in a kadai / pan. Add mustard and cumin seeds, when the seeds splutter add bengal gram, urad dal, curry leaves, greenchillies and fry for a minute. Add onions and fry for 4-5 minutes. Add salt and turmeric powder. stir well and remove from the heat.

Pour this seasoning over the cooked rice and add lemonjuice and mix well. Add coriander leaves, grated coconut and fried groundnuts and cashew nuts and mix throughly. Garnish with coriander leaves.

RICE KHEER / AKKI PAYASA

Ingredients:

Milk - 1lt
Rice - 1 cup
Ghee - 2tbsps
sugar to taste
Milk maid /condensced milk-1tin
cardamom powder
cashewnuts
raisins/sultans

Method:

Add boiled milk to condensced milk. Cook with rice till done . Then add sugar, cardamoms powder, fried cashewnuts and raisins. Boil for few minutes on low flame . Rice kheer ready to eat.

RAWA BURFI / SOJI BURFI

Ingredients:


Soji / rawa / semolina - 1 cup
grated coconut - 1 cup
sugar - 1cup
condensced milk - 1 cup
cashewnuts
raisins
cardamom powder
ghee - 1cup


Method:


Mix soji, ghee, coconut gratings, sugar and condensced milk in a thick bottomed pan. Stir well on a low flame. Add cardamom powder and stir well. When the mixture leaves the side of a pan pour it on a greased plate. Decorate with raisins and cashewnuts ,cut into desired shapes.