Poha Aapam

Ingredients:

Idly Rice - 1 cup (Medium size)
Poha - 1/2 cup
Grated Coconut - 1/2 cup
Salt - 1 tbsp
Water - As reqd

Method:

• Wash and drain poha and set aside.
• Soak rice and poha in water for 4 hours.
• Drain the water and grind it with little water.
• Add in salt while grinding.
• After 8 mins add in grated coconut and grind well.
• It should be niether too thick nor too thin.
• Trasnfer to bowl and set aside to ferment.
• Heat aapa kadai and pour a laddle of batter.
• Swirl this and cover and cook in low flame.
• Serve hot with coconut milk and kurma or any sidedish of your choice.
• Yields around 10-12 aapams.

Rumali Roti

Ingredients:

Wheat flour - 240 g
Maida - 80 g
Salt - 1 1/4 tsp
Water - As reqd
Oil - 2 tbsp
Maida - 2 tbsp (for dusting)

Method:

• In a bowl add wheat flour, maida and salt.
• Mix well.
• Add water little by little and mix gradually.
• Add oil and make a soft dough.
• Cover and set this aside for 15-20 mins.
• Make medium sized balls out of it.
• Sprinkle maida and roll it thin.
• You can also do the same with your hands (refer video)
• Now heat a tawa and place this and cook for a second.
• Now invert the tawa and place the roti and cook both sides.
• It will take only few seconds.
• Roll it like rumali (handkerchief) and serve hot.
• Yields 10 rotis.

Note:
Tastes good when hot.

Godhumai Rava Upma

Ingredients:

Godhumai Rava - 2 cup
Onion - 1 1/2 (fine chop)
Green Chilly - 2
Dry red chilly - 1 (break and deseed)
Curry Leaves - a sprig
Coriander Leaves - Little (fine chop)
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1 tsp
Hot Water - 4 cups
Hing - a pinch
Ghee - 1 tbsp
Salt, Oil - As reqd

Method:

• Dry roast rava and set aside.
• I have used samba godhumai rava.
• Heat oil in pan and add mustard seeds, cumin seeds.
• Add in urad dal, curry leaves, dry red chilly.
• Add in green chilly and saute in low flame.
• Add in fine chopped onion and saute for a while.
• In other bowl boil water and set aside.
• Add boiling water to pan and add salt.
• Mix well.
• Add in hing and mix well.
• Now add godhuma rava and mix well.
• Cover and cook in low flame for 4-5 mins.
• Add in fine chopped coriander leaves and ghee and mix well.
• Serve hot.

Red Chilly Paste

Ingredients:

Kashmiri Dry Red Chilly - 25
Vinegar - 2 tsp
Oil - 13 ml
Water - As reqd

Method:

• Boil water in a pan.
• Once it starts to bubble add in chilly and vinegar.
• Cook in low flame for 5-6 mins.
• Drain the water and blend the chillies to fine paste.
• Heat oil in pan and add grinded paste.
• Cook in low flame for 10 mins.
• That is till oil oozes out.
• Let it cool and store in airtight container.
• Can use in recipes of your choice.

Godhumai Rava Payasam

Ingredients:

Godhumai Rava - 1/2 cup
Water - 1 1/2 cup
Jaggery - 1 cup
Milk - 1 cup
Coconut Milk - 1/3 cup
Cashews - 6 (fine chop)
Raisins - 6
Coconut Pieces - Little (fine chop)
Elaichi powder - a pinch
Ghee - As reqd

Method:

• Dry roast rava and transfer to a bowl.
• Add water and pressure cook for 4-5 whistles and set aside.
• Now to a pan add in ghee and roast cashews and raisins and set aside.
• Again add ghee and add coconut pieces and fry till coconut changes to mild brown color.
• Now to the same pan add cooked rava and jaggery and mix well.
• Cook in low flame.
• Once they are binded well, add in milk and cook in low flame for 6-8 mins.
• Add in elaichi powder and coconut milk and mix it.
• Add ghee and mix well.
• Let it boil for few seconds.

Transfer to serving bowl and add fried cashews, raisins and coconut pieces.

Kurkure

Ingredients:

Poha - 50 g
Besan Flour - 20 g
Corn Flour - 20 g
Salt  - 1/4 tsp
Water - 85 ml
Chaat Masala - 3/4 tsp
Kashmiri Chilly powder - 3/4 tsp
Oil - 2 tbsp  + for frying

Method:

• Blend poha to a fine powder.
• Add in besan flour and mix well.
• Heat a pan and add water to it.
• Add in salt and mix well.
• When it starts to bubble turn off range.
• Add in the fllour and mix well.
• It will be a like a sticky dough.
• Let it sit for 5-6 mins.
• Tranfer it to bowl and add in corn flour.
• Mix it well with spoon.
• Add oil and make a soft dough.
• Grease your hand with oil.
• Pinch a small size ball and shape it with fingers.
• Now heat oil in pan.
• Fry these kurkure in medium flame.
• Takes app 4 mins, fry them and set aside.
• Add in chaat masala and chilly powder and toss well.
• Yields aroung 135 g of kurkure.

Note:

After adding kurkures you can cover the pan with lid and fry.

Pyaz Ki Kachori

Ingredients:

Dates Tamrind chutney - As reqd
Green Chutney - As reqd
Oil - To fry

Dough:

All purpose flour - 200 g
Ghee - 4 tbsp
Salt - 1 tsp
Water - 150 ml

Filling:

Cumin seeds - 1/2 tbsp
Fennel seeds - 1/2 tbsp
Coriander seeds - 1/2 tbsp
Onion - 1 1/2 (fine chop)
Potato - 3 (boil & mash)
Besan flour - 1 tbsp
Amchur powder - 1 tsp
Kasoori Methi - 1 tsp
Green chilly sauce - 3/4 tbsp
Red chilly powder - 1/4 tsp
Kashmiri Chilly Powder - 1 tsp
Coriander powder - 1 tbsp
Black pepper powder - 1/2 tsp
Sugar - 1/2 tsp

Method:

• In a bowl add items under dough.
• Make a soft dough and let is sit for 30 mins.
• Boil potatoes and mash it and set aside.
• In a blender add in coriander seeds, cumin seeds and fennel seeds.
• Blend it coarse and set aside.
• Heat oil in pan and add the blended mixture.
• Add in green chilly sauce, ginger and garlic paste.
• Saute this in low flame.
• Add in fine chopped onion and saute for a while.
• Add in chilly powder, coriander powder, black pepper powder and amchur powder.
• Add in salt and besan flour and mix well.
• Add in sugar and mix well.
• Add in mashed potatoes and mix well.
• Add in kasoori methi and mix well.
• Trasnfer to plate and let it cool.
• Make small balls and set aside.
• Take the dough and make small balls out of it.
• Now flatten a ball and place the filling and seal it.
• Roll it or press it thick.
• Heat oil in pan and fry these in low flame till top turns mild brown.
• Serve with green chutney and dates tamrind chutney.

Murukku #2 - With Leftover Rice

                                      

Ingredients:

Cooked Rice - 1 cup
Besan flour -1/4 cup
Rice flour - 1/2 cup
White sesame seeds - 1 tsp
Red chilly powder - 1/2 tsp
Hing - 1/8 tsp
Salt, Oil - As reqd

Method:

• Add the cooked rice in blender and blend it.
• Transfer this to bowl.
• Add in besan flour, rice flour and salt.
• Add in sesame seeds, chilly powder and hing.
• Mix well and make a soft dough.
• Place the star achu in idiyappam maker.
• Grease it with oil and fill in the dough.
• Heat oil in pan and make murrukku.

Mini Bites - Cinnamon Rolls (No Yeast)

Ingredients:

For Dough:

All purpose flour -  140 g
Baking soda - 1/2 tsp + a pinch
Curd - 100 g
Sugar - 1 tbsp
Unsalted butter - 40 g

Filling:
Unsalted butter - 1 1/2 tbsp
Brown sugar - 50 g
Cinnamon powder - 1/2 tbsp
Corn flour - 1/4 tbsp
Salt - a pinch

Glaze:
Powdered sugar - 50 g
Milk - 2 tbsp

Method:

• In a bowl add in items under "for dough"
• Mix well and make a soft dough.
• Roll out and cut the edges.
• Now spread butter all over.
• In a bowl mix brown sugar, cinnamon powder, corn flour and salt.
• Spread this filling all over the dough and gently dab it.
• Now use a knife or pizza cutter and cut it into half and then thins strips.
• Roll each strip and pinch the corner.
• Refer pics.
• Arrange this in a greased and lined baking tray.
• Apply milk wash over the rolls.
• Bake this in a preheated oven(OTG) at 180 °C at for 5-6 mins.
• Now mix sugar and milk in a bowl.
• Drizzle this over mini cinnamon rolls and serve hot.
• Yields 26-28 rolls.

Kozhi Milagu Varuval

Ingredients:

Chicken - 150 g (boneless)
Onion - 1 (fine chop)
Garlic - 2
Ginger - small piece
Curry Leaves - 2 sprigs (fine chop)
Black pepper corns - 3/4 tbsp
Turmeric powder - 1 tsp
Salt, Oil, Water - As reqd

Method:

• Clean and wash chicken pieces.
• Add in water, turmeric powder and salt.
• Pressure cook for 3 whistles.
• Strain the water and set aside.
• Heat oil in pan and add onion and saute for a while.
• Add in crushed garlic and ginger and saute.
• Cook in low flame.
• Add in boiled and crushed chicken pieces.
• Now add crushed pepper corns.
• Mix well and cook in low flame for 4-5 mins.

Tomato Groundnut Chutney - Andhra Spl

Ingredients:

Tomato - 2
Groundnuts - 1 cup
Garlic - 2
Dry Red Chilly - 3
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry Leaves - a sprig
Salt, Water, Oil - As reqd

Method:

• Heat oil in pan and add in tomatoes.
• Saute till it turns mushy.
• Transfer to plate.
• Now to the same pan add in oil and saute groundnut.
• Transfer to plate.
• Now add chilly and saute and transfer to plate.
• Let it cool and add salt and blend it to fine paste.
• Now heat oil in pan and add blended paste and saute.
• Cook in low flame for 2 mins.
• Transfer it to bowl.
• Heat oil in pan and mustard seeds, urad dal.
• Add in curry leaves and add this tempering to chutney.
• Goes good with idly/dosa.

Burger Bun Pizza

For Topping

Burger Buns

Ingredients:

Burger buns - 4
Onion - 1 (small dices)
Capsicum - 1 (small dices)
Tomato - 1 (deseed & small dices)
Paneer - 50 g (small dices)
Dry Red Chilly - 3
Pizza sauce - 6 tbsp
Mayonise - 6 tbsp
Italian seasonin - 2 tbsp
Kashmiri Chilly powder - 1/4 ts
Turmeric powder - 1/4 tsp
Kasoori methi - 1 tsp
Oil - As reqd

Method:

• Cut the burger buns into half and set aside.
• Grate the cheese.
• Boil water in a bowl and add dry red chilly.
• Let it sit for 30 mins. 
• After that time, cut them into small diamond pieces (refer pic).
• I removed the seeds.
• This acts as paprika substitute.
• Heat little oil in pan and cook in low range.
• Now add turmeric powder and chilly powder and mix well.
• Add in kasoori methi and mix it.
• Add in paneer cubes and toss and transfer to plate.
• Now grease a baking tray and place two cut buns.
• Bottom part of bun apply pizza sauce and spread cheese.
• Then add paneer, onion and tomato dices.
• Sprinkle italian seasoning.
• Then on top part of bun spread mayonise.
• Sprinkle italian seasoning.
• Add in grated cheese.
• Place the chilly pieces, capsicum and onion.
• Bake this in a preheated oven (OTG) at 250°C for 6-7 mins or till cheese melts.
• Now flip and place the top part of bun to bottom part.
• Serve hot.

Mango Nannari Sarbath

Ingredients:

Mango - 1 (1 cup, chopped)
Nanari Syrup - 2 tbsp
Lime juice - 1/2 limes
Water - 250  ml

Method:

• Peel the skin and chop mango.
• Add it to blender and  add 1/2 cup water.
• Now transfer this to bowl and add remaining water.
• Add nanari syrup and lime juice and mix well.
• Transfer this to serving glass and serve.
• You can also add ice cubes while serving.

Murukku #1 - Instant Murukku

Ingredients:

Idiyappam flour - 150 g
Water - 250 ml
Salt - 3/4 tsp
Ghee - 2 tsp
White sesame seeds - 1 tsp
Red Chilly powder - 3/4 tsp
Hing - a pinch
Oil - To fry

Method:

• Boil water in a pan.
• Add in salt and ghee and mix well.
• Add in idiyappam flour and turn off range.
• Add in sesame seeds, chilly powder and hing.
• Mix well with spatula and cover and set aside for 5 mins.
• Once the heat is reduced, use your hands and mix the dough.
• It will be a soft dough.
• Now place the star achu (mould) in idiyappam maker.
• Grease it with oil.
• Fill the dough.
• Squeeze the murukku shapes in a greased butter paper.
• Heat oil in pan.
• Drop in murukku and cook in low flame.
• Flip and cook both side.
• Once the sizziling sound settles transfer it to plate.
• Store in an airtight container.
• Yields 18-20 murukku.

Note:

• While making murukku with idiyapam maker, if the dough breaks then collect the dough in a bowl.
• Sprinkle little water and then proceed.

Chilly Flakes

Ingredients:

Dry red chilly - 25

Method:

• Heat a pan and dry roast chillies.
• Roast in low flame.
• The color should not change to black.
• After 4 mins, turn off range and try to break chilly.
• If it breaks then it is correct state.
• Break all the chillies and set aside for 2 mins.
• Now trasnfer this to blender and use pulse mode and blend it.
• Homemade chilly flakes ready.

ThanduKeerai Sambar

ThanduKeerai

Ingredients:

Thandu Keerai - Handful

Thoor dal - 1 cup

Onion - 1

Tomato - 1

Turmeric powder - 1 tsp

Hing - 1/8 tsp

Sambar thool - 1 tbsp

Tamrind -  small piece

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Curry Leaves - a sprig

Coriander Leaves - Little (fine chop)

Salt, Oil, Water - As reqd

Method:

• Wash the thandukeerai and remove the thick (naar) part
• In a pan add dal and water.
• Add in turmeric powder, hing and pressure cook or 5 whistles.
• Soak tamrind in water.
• Once done, strain the water and collect the dal.
• Mash the dal and set aside.
• Heat oil in pan and add mustard seeds, cumin seeds.
• Add in curry leaves and thin sliced onions and saute.
• Add in fine chopped tomatoes and cook till it turns mushy.
• Add in the chopped thandukeerai and saute for a while.
• Strain the tamrind pulp and add the tamrind water to pan.
• Add in mashed dal, dal water and mix well.
• Add in sambar thool, salt and mix well.
• Cook in low flame for 4 mins.
• Garnish with coriander leaves and serve hot with rice.

Veg Uthappam

Ingredients:

Paniayaram batter - As reqd

Method:

• You can use the paniyaram batter.
• Heat dosa tawa and drizzle oil.
• Pour a laddle of batter and spread it thick.
• Drizzle oil.
• Flip and cook.
• Serve hot with chutney or sambar.

Groundnut Corn Chaat

Ingredients:

Groundnut - 1 cup
Corn kernels - 1/4 cup
Onion - 1 (fine chop)
Tomato - 1 (deseed & fine chop)
Coriander Leaves - Little (fine chop)
Cumin powder - 1/4 tsp
Turmeric powder - a pinch
Red Chilly powder - 1/4 tsp
Lime juice - 1/2 tsp
Salt, Water - As reqd

Method:

• Add salt and pressure cook groundnuts.
• Strain the water and set aside.
• Boil water in pan and add corn kernels.
• Let it boil for 3-4 mins.
• Strain the water and set aside.
• Now in a bowl add groundnuts and corn kernels.
• Add in onion, tomato, spice powders.
• Add in coriander leaves, lime juice and toss well.
• Serve hot.

Veg Paniyaaram

Ingredients:

Raw rice - 1 cup 
Idly rice - 1 cup 
Urad dal - 1/4 cup
Avul/ poha - 1/4 cup
Fenugreek seeds - 1/2 tsp
Salt, Oil, Water - As reqd

For Paniyaaram:

Onion - 1 (fine chop)
Carrot - 2 (grate)
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Curry Leaves - a sprig (fine chop)

Method:

• Soak rice, dal and fenugreek seeds in water for 3 hours.
• Wash poha and soak for 15 mins in water.
• Strain the water and blend add rice, dal, fenugreek seeds.
• Add in salt, squeeze and add poha to grinder.
• Add little water and blend it to a smooth batter.
• Set aside to ferment min 6 hrs -8hrs.
• To make paniyaram, heat oil in pan.
• And add mustard seeds and cumin seeds.
• Add in chopped curry leaves and onion and saute for a while.
• Add in grated carrot and saute for a min.
• Add this to batter and mix well.
• Heat paniyaram pan and add oil in each case.
• Fill in each case with batter and cook in low flame.
• Serve hot with kaara chutney.
• I used big cup (holds 180 g) for this.

Sweet Paniyaaram / Nei Appam

Ingredients:

Raw rice - 1 cup
Jaggery - 1 cup
Coconut - 4 tbsp
Elaichi powder - a pinch
Baking soda - 1/8 tsp
Salt - a pinch
Ghee - As reqd

Method:

• Soak rice for 3 hours.
• Strain water and grind it to a thick paste.
• Now add jaggery to pan and add very little water like 1 tbsp or so.
• Let jaggery melt.
• Strain this to remove impurities.
• Now add this to batter.
• When you are ready to make appam, add coconut.
• Add in salt, elaichi powder and baking soda.
• Mix well and let is site for 2 mins.
• Heat paniyaram kadai and add ghee in each case.
• Pour batter in each case and cook in low flame.
• Cook for 2 mins for each side.
• Serve hot.

Aval/Poha Vadai

Ingredients:

Aval - 1 cup

Rice flour - 2 tbsp

Rava - 1 tbsp

Green chilly - 2 (fine chop) or Green Chilly sauce - 1 tbsp

Onion - 1

Thick Curd - 1 tbsp

Hing - Little

Curry Leaves - 2 sprig (fine chop)

Salt, Oil, Water - As reqd

Method:

• In a bowl add aval and add little water.
• Soak for 2 -3 mins.
• Then squeeze the water and take the aval/poha out.
• Add this to a bowl and mash it with your hand.
• Add in onion, chilly, rice flour, rava and salt.
• Add in hing and curry leaves and mix well.
• Add in curd and make the dough.
• Now heat oil in pan.
• Dip hands in water and make vada shapes and fry this in hot oil.
• Cook in medium flame.
• Serve hot with chutney or sambar of your choice.

Udupi Tomato Rasam

Ingredients:

Udupi Rasam Powder - 2 tbsp
Moong dal - 2 tbsp
Dal water - 1 cup
Tomato - 2 1/4
Green Chilly - 1 (slit & deseed)
Garlic - 3 (crush)
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Curry Leaves - a sprig
Corinader leaves - Little (fine chop)
Jaggery - small piece
Salt, Water - As reqd

Method:

• Add water, turmeric powder and hing to dal and pressure cook.
• While pressure cooking add in 2 tomatoes and pressure cook.
• After pressure cooking, strain the water and collect in a bowl.
• To this hot dal water add in udupi rasam powder and mix well.
• Mash the dal and tomato and set aside.
• Heat oil in pan and add mustard seeds, cumin seeds.
• Add in curry leaves and green chilly.
• Add in fine chopped 1/2 tomato.
• Saute for a while in low flame.
• Add in crushed garlic, dal water and mashed dal.
• Add in mashed tomato and mix well.
• Let it boil for 3-4 mins.
• Add in jaggery piece and let it boil for 2 mins.
• Transfer to serving bowl and add fine chopped coriander leaves.
• Serve this with hot rice.

Udupi Rasam Powder

Ingredients:

Coriander seeds - 100 g
Cumin seeds - 30 g
Fenugreek seeds -15 g
Baigadi Chilly - 20-25
Curry Leaves - 20-25
Hing - 1 1/2 tsp
Oil - 5 tbsp

Method:

• Heat oil in pan and once it is hot reduce the flame to medium
• Add in coriander seeds and saute/ fry for 2 mins.
• Now use a strainer and filter the oil and seeds.
• Dap the strainer and transfer the seeds to plate.
• Now add the oil back to pan.
• Add in cumin seeds and saute for 45 secs.
• Now use a strainer and filter the seeds.
• Transfer the seeds to plate.
• Now add oil again to pan.
• Add in fenugreek seeds and saute a for a min.
• Use a strainer and filter the seeds and add to plate.
• Now add the oil in pan and fry chillies for a min and 30 secs.
• Now use a strainer and filter the chilly and transfer it to plate.
• Add a drop of oil to pan.
• Add in curry leaves and hing and fry in low flame.
• Transfer it to plate.
• Let this cool.
• Then blend it to fine powder.
• Let it cool and store in an airtight container.

Gobi #65 - #2

Ingredients:

Cauliflower - 1 (small) / 250 g
Turmeric powder - 1/2 tsp
Onion - 1 (fine chop)
Garlic - 4 (fine chop)
Ginger - 1 inch piece (fine chop)
Green Chilly Sauce - 1 tbsp or Green Chilly - 2 (slit,deseed and fine chop)
Dry Red Chilly - 1 (break and deseed)
Coriander Leaves - Little (fine chop)
Curry Leaves - a sprig
Sugar - a pinch
Salt, Oil - As reqd

For Marination :
Dry Red Chilly  - 2
Kashmiri Red Chilly  - 1
Garlic - 4
Ginger - 1 inch piece
Besan flour - 4 tbsp
Rice flour - 2 tbsp
Corn flour - 1 tbsp
Kashmiri Chilly powder - 1/4 tsp
Garam Masala - 1/4 tsp
Coriander powder - 1/4 tsp
Lime juice - 1/2 tsp
Salt - As reqd

Method:

• In a bowl soak chilly (2 + 1) mentioned in "for marination" in hot water.
• Soak it for 15 mins.
• Strain water and add to blender.
• To this add ginger and garlic as mentioned.
• Blend this to a fine puree and set aside.
• In a pan add water and turmeric powder and boil.
• To this add in florets and let it boil for 3 mins.
• Turn off range and over with lid for 5 mins.
• Then strain the florets and transfer to a plate.
• Now to this ad blended puree and mix well.
• Let it sit for 5 mins.
• Then add other ingredients  mentioned in "for marination".
• Let it sit for 30 mins.
• Now heat oil in pan and fry these florets and set aside.
• Now in a pan add little oil.
• Add in onion, garlic and ginger and saute for a while.
• Cook in low flame.
• Add in dry red chilly and sauce and mix well.
• Now add the fried florets and toss well.
• Finally add little pepper powder and mix well.
• Transfer this to plate.
• Heat little oil in pan and fry curry leaves and add to gobi.
• Serve the gobi 65 with sauce.

Mixed Fruit Juice #1 - Apple & Orange

Ingredients:

Orange - 1
Apple - 1
Honey - 2 tsp or Sugar - 2 tsp
Water - As reqd

Method:

• Squeeze the orange juice and set aside.
• In a blender add the peeled and chopped apple, sugar.
• To this add orange juice and blend it.
• Add sugar to your taste while blending.
• Transfer this to a serving glass.

Note:

You can add a tsp of lime juice for the extra punch.

Kaara Boondhi

Ingredients:

For Batter:
Kadali Maav - 1 cup
Rice flour - 1/4 cup
Chilly powder - 1 tsp
Hing - a pinch
Baking soda - a pinch
Salt, Water, Oil - As reqd

Others:
Groundnuts - 1/2 cup
Curry Leaves - 2 sprig
Salt -  As reqd
Hing - a pinch
Red Chilly powder - 1 tsp

Method:

• In a bowl add dry ingredients under "For Batter".
• Then add water little by little.
• Make a semithick batter (refer pic).
• Now heat oil in pan and use poondhi laddle or any laddle with small holes.
• Cook in medium flame.
• Now take a laddle of batter and spread in boondi laddle.
• Once the sizzling sound reduces,take it off from oil.
• Repeat the same with remaining batter.
• Now spread the boondi in a plate.
• To the same oil add groundnuts and fry for 2 mins and transfer to plate.
• Turn off range and add curry leaves.
• Transfer this to plate.
• Now in a big bowl add boondi, groundnut and curry leaves.
• Add little salt, hing and chilly powder and toss well.
• Yummy boondhi ready.

Beetroot Pakoda

Ingredients:

Channa dal - 1 1/4 Cup
Dry red chilly - 5
Fennel seeds - 1 tsp
Curry Leaves - Little(fine chop)
Small Onion - 15-20 (fine chop)
Beetroot - 1 (grate)
Salt - Little

Method:

• Soak dal,chilly and fennel seeds for 2 hours.
• Grate the beetroot (small) and blend it in pulse mode and set aside.
• Drain water and add salt and blend coarsely.
• Add onions and curry leaves and mix well.
• Add in beetroot (like 3/4 cup) and mix well.
• Add a tsp of ghee and mix well.
• Heat oil in pan to fry these.
• Add in batter by hand and fry them in low flame.
• Yummy pakodas ready.

Kaara Chutney #4

Ingredients:

Onion  - 2
Tomato - 2
Garlic - 6
Dry Red Chilly - 6
Kashmiri Red Chilly - 2 (optional)
Tamrind - small piece
Jaggery - Little
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1/2 tsp
Curry Leaves - a sprig
Nalennai - 4 tbsp
Salt - As reqd

Method:

• Heat oil in pan, add in onions, tomato, garlic.
• Add in tamrind piece, jaggery piece, dry red chilly.
• Pressure cook for 3 whistles.
• Then let it cool and add salt and blend to a fine paste.
• Add very little water.
• Heat oil in pan and add mustard seeds, cumin seeds.
• Add in urad dal and curry leaves.
• Add this to chutney.

Note:
Tempering is optional

Corn Salsa

Ingredients:

Corn - 1 Cup
Onion - 1 (fine chop)
Tomato - 1 (Deseed & Fine chop)
Green Capsicum - 1/2 (fine chop)
Cumin powder - 1 tsp
Kashmiri Chilly powder - 1 tsp
Black pepper powder - 1/4 tsp
Coriander Leaves - Little (fine chop)
Lime juice - 1/2 limes
Olive Oil - 1 tsp
Salt - As reqd
Sugar - a pinch

Method:

• Boil corn kernels and set aside.
• In  bowl add fine chopped onion, tomato, capsicum.
• Add in coriander leaves, boiled corn kernels.
• Add in cumin powder, chilly powder and pepper powder.
• Add in salt and sugar.
• Add in olive oil and mix well.
• Now add lime juice and toss it.
• Let it sit for 15-20 mins.
• Then serve this yummy snack.

Fruit Custard

Ingredients:

Milk - 500 ml
Custard powder - 2 tbsp (vanilla flavour)
Sugar - 1/2 cup
Banana - 1
Apple - 1
Mango - 1/2
Pomegrante - 3 tbsp
Pistachios - 8-9 (fine chop)

Method:

• Boil milk and take 1/4 cup of this.
• To this add custard powder and mix well, lump free.
• Now again add the rest of the milk to pan.
• Add sugar and mix well.
• Boil this in low flame.
• Add in custard milk and whisk well.
• The milk will become semi thick.
• Transfer to the bowl and let it cool.
• Refrigerate till serving.
• Before serving whisk well.
• Add the chopped fruits of your choice and serve chill.

Onion Mint Bonda

Ingredients:

Besan flour - 1/2 cup
Rice flour  - 2 tbsp
Rava - 1/2 tbsp
Onion  -1 1/2 (fine chop)
Green Chilly Sauce - 1/2 tbsp
Chilly powder - a pinch
Curry Leaves - Little (fine chop)
Mint Leaves - handful (fine chop)
Ginger - Small piece (fine chop)
Hing - a pinch
Baking soda - a pinch
Hot oil - 1 tbsp
Salt, Oil, Water - As reqd

Method:

• In a bowl add besan flour, rice flour and rava.
• Add salt and mix well.
• Add in sauce, chilly powder, hing.
• Add in onion, ginger, mint leaves and curry leaves.
• Mix this well.
• Add hot oil to this and mix with spatula.
• Now add water little by little and make a semi-thick batter.
• Add in baking soda and mix well.
• Heat oil in pan and make small bondas and add to oil.
• Cook in low flame.
• Deep fry these and serve hot with chutney.