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.