MYSORE RASAM

INGREDIENTS:

For Rasam powder:

2 tsp toor dal
2 tsp dhaniya (coriander seeds)
2 tsp jeera
2 tsp methi seeds
2 tsp pepper
5 red chillies

Dry roast all the above ingredients and make into coarse powder

For Rasam:

3 to 4 Tbsp cooked toor dal
1 large tomato
2 tsp tamarind paste
1 tsp jaggery powder
Tadka - mustard seeds, jeera, urad dal
salt to taste
oil

METHOD:

1. Heat a bowl, add oil and make tadka.

2. Add chopped tomatoes and cooked toor dal in the bowl.

3. Add tamarind paste, water, salt and bring to boil.

4. Add rasam powder (mentioned above) and boil for 5 minutes and switch off the stove.

Serve hot with rice.

SESAME LADDU (NUVVULU LADDU)

INGREDIENTS:

1 cup sesame seeds
1 cup jaggery
2 tsp milk (optional)

METHOD:

1. Take a pan and dry roast sesame seeds till they are light brown. Keep aside and let it cool to room temperature

2. Grind the sesame seeds into coarse powder. Add jaggery and grind again.

3. Make into laddu's. Add milk if the powder is too dry.

Enjoy this quick and healthy sweet!

VEG DUM BIRIYANI (EASY METHOD)

METHOD:

STEP1:

1. Cut all vegetables (Cauliflower, beans, carrot, potato, onions) into slices

2. Take a large pan and saute them in oil until they are soft

3. Take a bowl, add the cooked vegetables, red chilly powder, turmeric, ginger garlic paste, elaichi, cinnamon, 1 cup curd and mix well and keep aside for 15 minutes in fridge - This is vegetable marinade.

STEP2:

1. Take a pan, add oil, elaichi, cinnamon, shah jeera and fry well

2. Add two cups basmati rice and fry well for 5 minutes.

3. Add 4 cups of water and boil till the rice is half cooked

STEP3:

1. Take a heavy bottom pan/bowl. Add oil, marinated vegetables and rice into layers

2. Cover with lid and cook for 20 to 25 minutes in low flame

Serve hot with raita, korma or mirichi ka salan!

MULLAKKADA RASAM(DRUMSTICK RASAM)

INGREDIENTS:

2 Drum sticks
1/4 cup raw rice
2 tsp sesame seeds
2 green chillies
1/4 cup coconut
curry leaves
5 cloves garlic
10 urad dal vadiyalu (urad dal badi)
salt to taste
oil
tadka - mustard seeds, jeera, red chillies, urad daal

METHOD:

1. Cut and boil the drumsticks until they are soft. Keep aside, along with water

2. Soak rice into water for 15 minutes

3. Grind sesame seeds, green chillies into fine paste.

4. To this, add soaked rice, coconut and water and grind into smooth paste. Keep aside.

5. Take a pan, add oil and make takda (mustard seeds, jeera, red chillies, urad daal), garlic, and curry leaves

6. Now add tadka into drumstick water.

7. Put the drumstick water on stove, and bring to boil. Now add the above paste and mix well with salt. Boil for 2 more minutes and switch off the stove.

8. Add the fried urad dal vadiyalu (urad dal badi) to the rasam.

Serve hot with rice and ghee!

SARVA PINDI (RICE FLOUR ROTI)

INGREDIENTS

1 CUP RICE FLOUR
1/2 CUP SPINACH
1/2 CUP CORIANDER LEAVES
3 TSP RED CHILLI POWDER
1 TSP SEASEME SEEDS
1 TSP JEERA
1/2 CUP WARM WATER
2 TSP SALT
OIL

METHOD:

1. MIX ALL THE INGREDIENTS (EXCEPT OIL) IN A BOWL

2. ADD WARM WATER AND MAKE INTO SOFT DOUGH

3. SEPARATE INTO 4 OR 5 LARGE BALLS

3. HEAT PAN, ADD OIL, TAKE 1 BALL AND PRESS WITH WET HAND LIKE ROTI

4. FRY BOTH SIDES WITH OIL AND REMOVE FROM THE PAN

SERVE HOT WITH ANY PICKLE OR CHUTNEY

BITTER GOURD MASALA (KAKARA KAYA)

INGREDIENTS:

3 Nos Bitter Gourd (Small)
2 big onions
1 tsp ginger garlic paste
1 tsp red chili powder
2 tsp tamarind paste
5 tsp jaggery powder
2 tsp turmeric powder
1 tsp garam masala powder
1 litre water
salt to taste
oil

METHOD:

1. Cut bitter gourd into rings and remove the seeds

2. Add turmeric and salt in water and boil the bitter gourd rings, till they are tender

3. Drain the water and keep them aside

4. Heat oil in a pan, add ginger garlic paste, chopped onions and fry till they become brown

4. Add red chilly powder, turmeric powder, garam masala and fry

5. Add bitter gourd rings, tamarind paste and jaggery powder and fry for 10 minutes with lid.

Serve hot with rice and ghee!

RAVVA IDLY

INGREDIENTS:

1 cup Sooji (Semolina)
1/2 cup yogurt (Curd)
1 tsp each mustard seeds, urad daal and jeera
2 green chillies
few curry leaves
salt to taste
2 tsp ghee
2 tsp oil
pinch of Fruit Salt (Optional)

METHOD:

1. Fry sooji in ghee until light brown and keep aside until it cools to room temperature

2. Add yougurt, salt and water to sooji and mix well into fine batter (idly consistency)

3. Keep aside the batter for 15 mins
(Optionally, you can add fruit salt after 15 mins, which helps to make fluffy idly's)

4. Heat oil in a pan and prepare tadka (mustard seeds, urad daal, jeera) and add to the idly batter

5. Grease idly plates, add batter and steam for 15 to 20 mins in idly cooker

Serve hot with tomato or coconut chutney!

PANEER TIKKA (USING PAN)

INGREDIENTS

10 large panneer cubes
1 large tomato (diced)
1 capsicum (red or orange will look good)
1 medium onion
4 Tbsp Besan
1/2 cup curd
2 tsp red chilli powder
1 tsp garam masala
1 tsp ginger garlic paste
lemon juice - few drops
salt to taste
oil or butter
ajawain

METHOD:

1. Dry fry ajawain and besan and keep aside and let them cool
2. Mix curd, red chilli powder, garam masala, ginger garlic paste, lemon juice, little water and above besan powder into smooth paste
3. Add some hot oil to the marinade paste
4. Marinate all diced vegetables for 15 minutes
5. Pierce panneer, capsicum, onion and tomato to barbeque sticks (skewers)
6. Heat a pan, add oil or butter and fry all 4 sides of skewers

Eat hot with tomato sauce!

PINDI MIRIYAM

INGREDIENTS

1 cup Toordal
1/2 cup Channa dal
1tsp Tamarind paste
1 Drumstick
2 Nos okra
1 potato
1 carrot
1 medium onion
salt to taste
oil
tadka - mustard seeds, turmeric, cumin seeds, asafoetida, curry leaves.

FOR MASALA PASTE
1 tsp coriander seeds
2 red chillies
2 tsp chana dal
1 tsp pepper corns
1 tsp raw rice
1/2 cup coconut (grated)

Dry roast all above ingredients in a frying pan, Grind all the ingredients with coconut powder and little water
and make a smooth paste.

METHOD:
1. Pressure cook both daals in a cooker
2. Heat oil in a pan and add the tadka ingredients, onions and vegetables (drumsticks, okra, potato and carrorts)
3. Fry well till they become soft
4. Add tamarind paste, salt and masala paste
5. To this, add the cooked daal, little water and boil for 8 to 10 mins

Serve hot with chapathi or rice!

SABUDANA VADA

INGREDIENTS

1 cup Sabudana
3 – 4 potatoes (boiled)
1/2 cup roasted groundnuts powder
1-2 green chillies finely chopped
1 tsp finely chopped ginger
2 tsp lime juice (optional)
few chopped coriander leaves (optional)
1 and half tsp sugar
salt to taste
oil for frying

METHOD

1. Soak the sabudana in water for 5 hours and drain the water

2. Mix all the above ingredients along with Sabudana into a thick batter

3. Make round balls and flaten by hands like patty

4. Heat oil on high flame and fry till golden brown

Serve hot with tomato or mint chutney

CORN MASALA (EASY & QUICK SNACK)

Ingredients:

1 cup boiled corn (or frozen)
1 cardamon
1/2 inch cinnamon stick
3 elaichi
1/2 cup grated coconut (dried or fresh)
4 tsp seaseme seeds
2 green chillies
1/2 tsp red chilly powder
2 medium size onions (sliced)
oil
salt to taste

Method:

1. Grind cardamon, cinnamon, elachi into powder
2. Add seaseme seeds, green chillies and grind again
3. Next, add onion, grated coconut, redchill powder and salt and grind into fine paste.
4. Heat oil in a pan and add the paste, fry well till the raw smell disappears.
6. Add corn and fry well for 5 mins.

APPAALU (WHEAT FLOUR)

Ingredients:

1 1/2 cup wheat flour
1 cup jaggery
1 cup water
2 tbsp ghee
pinch of salt
oil for frying

Method:
1. Add jaggery, salt and ghee in boiling water

2. Let the jaggery dissolve in hot water

3. Add wheat flour and mix well into a fine batter (without lumps)

4. Switch off the stove immediately

5. Let the batter cool to room temperature

6. Apply ghee to hands and make into round balls and press as patties

7. Deep fry in medium heat oil

SAMOSA

INGREDIENTS
1 cup all-purpose flour
2 tablespoons oil
1 tsp ajwain

For Filling
2 large potatoes (boiled)
1 onion, chopped
2 green chilies, finely chopped
3 tablespoons oil
1/2 teaspoon ginger, grated
1/2 teaspoon garlic, crushedturmeric
1/2 teaspoon garam masala
salt to taste

METHOD:1. Mix together the flour, oil, ajwain and salt.
2. Add a little water, until mixture becomes crumbly.
3. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
4. Cover with a moist cloth and set aside for 20 minutes.
5. Beat dough on a work surface and knead again.
6. Cover and set aside.

METHOD FOR FILLING.
7. Heat 3 tbsp oil.8. Add ginger, garlic, and green chillies.
9. Stir fry for 1 minute, add onions and saute till light brown.
10. Add turmeric, salt and garam masala.
11. Fry for 2 minutes.
12. Add potatoes.
13. set aside and cool
14. Use a rolling pin, roll a piece of dough into a 5" oval.
15. Cut into 2 halves.
16. Moist your finger and run along the edge.
17. Roll around finger to make a cone.
18. Place a tablespoon of the filling into the cone.
19. Seal the third side using a moist finger.
20. Deep fry the samosas on low to medium heat until light brown.

Serve with tomato or pudina chutney

PATOLI (LENTIL FRY)

Ingredients:
1 cup chana daal
1 cup moong daal
1 large onion
2 red chillies
garlic
curry leaves
hing
mustard seeds and jeera (for tadka)
oil - 50 ml

Method:
1. Soak Chana daal and Moong daal for 1 hour

2. Grind the daal and red chillies with salt, into fine batter

3. Heat oil in a large pan (heavy base)

4. Add tadka, curry leaves, garlic and finely chopped onions and fry until golden brown

5. Add the daal batter and cover with lid for 2 minutes

6. After that, mix the batter, until the texture becomes dry (like in the picture)

Serve with ghee and hot rice!