GOJJU AVVALAKKI

This delicious tangy poha upma is popular breakfast delicacy in Karnataka.

INGREDIENTS

FLATTENED RICE OR POHA-1 CUP

TAMARIND SYRUP+WATER- 1 1/4 CUP

JAGGERY POWDERED-1 TSP
                                                                           

SAMBAR OR RASAM POWDER- 4TSP

SALT TO TASTE

COCONUT GRATINGS-1 TBSP

SEASONING
 
OIL-1 TBSP'

MUSTARD-1 TSP

GROUNDNUT-3 TSP

URAD DAL-1 TSP

GRAM DAL-1 TSPASAFOETIDA-1 TSP

TURMERIC POWDER-1/2 TSP

CURRY LEAVES-1 SPRIG

METHOD-In a mixer take 1 cup of poha and run the mixie for a minute,till the poha becomes coarse mixture.Take care not to powder it.Soak the coarse mixture in tamarind syrup,jaggery powder along with salt,rasam powder for half an hour and keep it aside.In a pan heat oil add the seasoning and add the softened poha saute well at last add the coconut grating and serve.

ADHIRASAM

Adhirasam is a traditional delicacy in South India.Its prepared during all festive occasions in every household.

INGREDIENTS

RAW RICE- 1 CUP

JAGGERY POWDERED-3/4 CUP

WATER- 1/2 CUP

DRY GINGER POWDER- 2 TSP

WHITE SESAME SEEDS- 3 TSP

OIL FOR FRYING

PROCEDURE

Soak raw rice in water for an hour.Drain water and spread it on a cotton cloth so that water from the rice is absorbed in the cloth.At the same time rice grain should retain moisture.So do not dry it under fan or sunlight.

Take rice in a mixer and grind to powder.In pan add water and dilute jaggery and strain to remove impurities.Now add 1/2 cup water and add jaggery and keep stirring till it becomes slightly thick.To check the correct consistency of jaggery syrup drop the syrup in a cup of water,if you are able to roll the jaggery syrup to jelly ball,it is the right consistency.If the syrup disintegrates in the water,and unable to roll it means you have to heat the syrup for some more time.

When the syrup reaches the right consistency,then switch off the stove,add cardamom powder,dry ginger powder,white sesame seeds and transfer the vessel from the stove.Now to the jaggery syrup slowly add the rice flour and mix well .Dough will be of chapati dough consistency.Now keep the dough in a air tight container and after a day or two take the dough and divide into equal balls.Apply ghee on your palm and flatten the balls on a zip lock cover or plastic cover to small chapatis.

In a pan add oil and heat till it starts to smoke.To check the temperature of the oil,drop a liitle portion of flour in the oil.When the four comes to the top immediately,after dropping,then it is ready for frying.Fry all the flattened flour in the oil ,till it turns brown in color.Press each adhirasam in between two ladles to remove excess oil.

WHEAT SEVAI UPMA

INGREDIENTS


WHEAT FLOUR-2 CUPS

WATER-4 CUPS

SALT ACCORDING TO TASTE

OIL- 4 TSP

ONION-2 NOS

GREEN CHILIES- 2 NOS

COCONUT GRATED- 1 TBSP

ASAFOETIDA- 1 TSP

OIL FOR COOKING- 1 TBSP

PREPARATION
In a dry pan roast wheat flour till nice flavor emanates from the flour.In pan heat water along with salt and 4 tsp oil and allow the water to boil well.Then slowly add flour and mix well.Now place the flour into the murukku maker and make sevvai on the greased idli plates.Steam the idli plates for 5 minutes and keep it aside. In a pan heat 1 tbsp oil add mustard when it starts to crackle add urad dhal,cumin seeds,asafortida,curry leaves,green chilies,chopped onion,salt when it turns translucent add the steamed wheat sevai ( after steaming break the steamed sevai to small pieces) and add the grated coconut and stir well and serve.

ONION SAMOSA

 

INGREDIENTS



( For making 12 samosas)

MAIDA-150 GRAMS

ONION MEDIUM SIZED- 3 NOS

CHILI POWDER- 1 TSP

CORIANDER POWDER- 2 TSP

GARAM MASALA POWDER- 3/4 TSP

SALT ACCORDING TO TASTE

OIL FOR KNEADING DOUGH-1 TBSP

OIL FOR FRYING

CUMIN SEEDS- 1 TSP


PREPARATION


FOR THE STUFFING

In a kadai heat 1 tbsp oil add cumin seeds when it starts to splutter add sliced onion salt saute till onion turns translucent add chili powder,coriander powder ,garam masala powder and saute well and keep it aside

.

FOR THE OUTER COVERING-


In a bowl add maida,salt,oil,little water to form tight dough.Roll into thin chapatis .Use oil for rolling instead of using flour for dusting,as flour will change the color of oil while frying.  And cut the chapati to two equal halves.Then place 2 tsp of stuffing and gently seal the corners using so that the stuffing stays intact.Now heat oil in a kadai .Main the heat in medium level .Test the temperature of the oil by dropping little dough and when the dough comes on to the top immediately,the oil is ready for frying.Now gently drop samosas and fry till golden in co lour.

ARI PATHIRI (Kerala Rice Flour Chapati)

                      



 INGREDIENTS




 RICE FLOUR- 1 CUP 


WATER- 1 1/4 CUPS

COCONUT OIL- 2 TSP

SALT ACCORDING TO TASTE

RICE FLOUR FOR DUSTING- 2 TBSP



PREPARATION
Heat water in a kadai along with salt and coconut oil and boil water,when the water starts to boil add rice flour little by little and gently stir using the ladle and switch off the stove.Now allow the dough to cool and divide into balls .Take each ball and gently roll between the palm to make it smoother.Using rolling pin make chapatis,use rice flour for dusting     Now place the   lid with sharp edges   on the rolled chapati and cut the uneven edges.Now transfer the chapatis to tawa and heat the tawa on medium flame.Serve with onion or tomato chutney.

CHETTINAD STYLE LADY'S FINGER CURRY

INGREDIENTS TO GRIND

COCONUT GRATED- 2 TBSP

CORIANDER POWDER- 3 TSP

CHILI POWDER-2 1/2 TSP

CARDAMOM- 3 NOS

CINNAMON- 1 PIECE

CLOVES-3 NOS

GINGER -1/2 INCH

GARLIC CLOVES-6 NOS


OTHER INGREDIENTS

LADY'S FINGER- 400 GRAMS

TOMATOES- 2 NOS

ONION- 2 NOS

SALT ACCORDING TO TASTE

OIL FOR COOKING- 3 TBSP

CUMIN SEEDS-1 TSP


                                                                    






PREPARATION

Grind all the ingredients and keep it aside.In a kadai heat 1 1/2 tbsp oil and saute chopped lady's finger add salt .saute till the veggie is cooked and keep it aside.In another pan add 1 1/2 tsp heat oil add cumin seeds,when it starts to splutter add sliced onion,salt when onion turns translucent add chopped tomatoes and saute till tomatoes turns mushy then add the ground paste saute well till the raw smell goes off and oil starts to collect on the side of the pan.Now transfer the lady's finger to this gravy and mix well.

LAUKI CHANNA MASALA

INGREDIENTS TO GRIND


COCONUT GRATED-1 1/2 TBSP

RED CHILIES- 4 NOS

CORIANDER SEEDS- 5 TSP



OTHER INGREDIENTS


BOTTLEGOURD- 1 NO

CHIKPEAS GRAM -2 TBSP

ONION- 2 NOS

TOMATO-2 NOS

GREEN CHILIES- 2 NOS

FENNEL SEEDS-1 TSP

CURRY LEAVES- 1 SPRIG


SALT ACCORDING TO TASTE

OIL- 2 TBSP

CILANTRO

PREPARATION

Soak and steam cook chickpeas and keep it aside.Grind all ingredients in raw form to paste.In pan heat oil add fennel seeds when it splutters add chopped onion ,chopped tomato,salt when it becomes mushy add the ground paste saute well  till the raw smell goes off then add steamed channa,boiled bottlegourd and stir well till the masala blends well with the veggie and steamed channa.Garnish with cilantro.

BHINDI POUNDED MASALA CURRY

INGREDIENTS TO POWDER COARSELY

CORIANDER SEEDS- 1/2 TBSP

GROUNDNUTS-1 TBSP

URAD DHAL- 6 TSP

GRAM DHAL-4 TSP

FENNEL SEEDS- 3 TSP

CUMINS SEEDS- 1 TSP

CURRY LEAVVES-1 SPRIG

OTHER INGREDIENTS

LADY'S FINGER- 400 GRAMS                          

ONION-2 NOS

TOMATO- 2 NOS

GARLIC CLOVES-6 NOS

CHILI POWDER-2 TSP

SALT ACCORDING TO TASTE

OIL-2 TBSP


PREPARATION

In a pan heat 2 tsp oil and roast all the ingredients cited in the column to powder.After roasting allow the ingredients to cool and grind to coarse powder and keep it aside.In the same pan heat 2 tbsp oil add onion,crushed garlic cloves along with chopped lady's finger and close the lid when its 3/4th cooked add the chopped tomatoes,salt and saute well then add chili powder and saute till the raw smell of the powder goes off.At last add the coarse powder and mix well.

POTATO BRINJAL GARLIC CURRY

INGREDIENTS TO GRIND

COCONUT GRATED- 1 1/2 TBSP

RED CHILIES- 7 NOS

GARLIC CLOVES- 5 NOS

CURRY LEAVES-


OTHER INGREDIENTS

BRINJAL- 200 GRAMS

POTATO- 150 GRAMS

ONION- 2 NOS

CUMIN SEEDS- 1 TSP

TURMERIC POWDER-1/2 TSP

CURRY LEAVES-1 SPRIG

OIL- 2 TBSP

SALT ACCORDING TO TASTE

PREPARATION

Wash and chop potato and brinjal lengthwise and keep it aside.In a pan heat 2 tbsp oil add cumin seeds when it starts to splutter add onion curry leaves salt,add chopped veggies and close the lid of the pan and reduce the heat to sim and allow the veggie to cook well.When the veggies turn soft add the ground paste and saute for 2 minutes till the raw smell of the paste goes off and the masala blends well with the veggies.

RIDGE GOURD CURRY ANDHRA STYLE

INGREDIENTS TO ROAST AND GRIND

RED CHILIES- 7 NOS


GROUNDNUTS- 1 1/2 TBSP


GRAM DHAL- 4 TSP


URAD DHAL-4 TSP


FENUGREEK SEEDS- 3/4 TSP


ONION- 1 NO




OIL FOR ROASTING-4 TSP







OTHER INGREDIENTS

RIDGE GOURD- 2 NOS


OIL- 2 TBSP


MUSTARD- 1


 CURRY LEAVES-1 SPRIG
                                                                                     
SALT ACCORDING TO TASTE
                                                
                                                                                          

PREPARATION

In a pan   heat 4 tsp and roast all ingredients cited under the column roast and grind till golden brown along with chopped onion and little water and grind to paste and keep it aside.Wash peel and chopped ridgegourd to cubes and keep it aside.In a pan heat 2 tbsp oil and saute diced veggie till soft and transfer the veggie to another container.In the remaining oil add mustard when it starts to splutter add curry leaves and add ground paste salt and saute well add the sauteed veggie to the paste and mix well,garnish with cilantro.

KEERAI KOOTU (Amaranthus lentil gravy)

INGREDIENTS

AMARANTUS -1 BUNCH

ONION- 2 NOS

TOMATOES-2 NOS

GREEN CHILIES-3 NOS

GARLIC CLOVES-8 NOS

TOOR DHAL-1 1/2 CUPS

                                                                              
TURMERIC POWDER-1/2 TSP

CHILI POWDER-1 TSP

SALT ACCORDING TO TASTE

SEASONING

OIL- 1 1/2 TBSP

MUSTARD-1 TSP

CUMIN SEEDS-1 TSP

CURRY LEAVES-1 SPRIG

VADAGAM- 3 TSP


(can be substituted with urad dhal fennel seeds,red chilies)

(Vadagam is mainly used as seasoning in south Indian cuisines like sambar,kootu. Its made of mixing raw onion, raw garlic cloves,mustard,urad dhal,cumin seeds,fennel seeds with castor oil and dried in sunlight for many days till it turns dark brown in colour and then preserved and used for seasoning)

PREPARATION

In a pressure cooker add toor dhal,salt,little oil,minced garlic water and pressure cook till the lentil is half cooked then remove the lid of the cooker add sliced onion,chopped tomato,slit green chilies and cook again till the onion and tomato is mashed then add the chopped amarantus leaves ,turmeric powder,chili powder,and cook for 2 whistles and remove the lid and add the seasoning and mix well.

SPICY STUFFED CHAPATI

FOR THE STUFFING

DRY COCONUT GRATED- 2 TBSP

ROASTED GROUNDNUTS- 2 TBSP

ROASTED SESAME SEEDS- 4 TSP

GARLIC CLOVES- 6 NOS

CHILI POWDER- 3-4 TSP

AAM CHUR POWDER- 1 TSP

SALT ACCORDING TO TASTE


FOR THE CHAPATIS

WHEAT FLOUR- 2 1/2 CUPS

OIL-4 TSP

SALT ACCORDING TO TASTE

WATER FOR KNEADING DOUGH





PREPARATION

In a mixer take all the ingredients cited under stuffing column and grind to powder and keep it aside.Mix oil,salt and little water to the wheat flour and knead the dough and keep it aside.Divide the dough into uniform balls and take each ball and flatten and place 3 tsp of the powder and close tightly so that the powder remains intact.Now roll the stuffed balls into chapatis and heat on tawa and apply ghee/butter and serve.

VAZHUTHANANGA THEEYAL (Kerala Style Egg plant curry)

INGREDIENTS TO ROAST AND GRIND

COCONUT GRATED- 1 1/2 TBSP

ONION SMALL SIZED-1 NO

GARLIC CLOVES-5 NOS

CHILI POWDER- 2 TSP

DHANIYA POWDER- 2 1/2 TSP


TAMARIND- GOOSEBERRY SIZED

JAGGERY POWDERED- 2 TSP

OIL- 3 TSP

In a pan heat 3 tsp oil add grated coconut and saute till brown in colour.In the same oil saute chopped onion,garlic cloves and grind all the ingredients along with tamarind and jaggery to paste using little water and keep it aside


OTHER INGREDIENTS
BRINJAL- 400 GRAMS

ONION- 2 NOS

SEASONING

COCONUT OIL- 2 TBSP

RED CHILIES- 2 NOS

PEPPER- 1 TSP

GARLIC CLOVES- 5 NOS

CURRY LEAVES-1 SPRIG


RED CHILI POWDER- 2 TSP

DHANIYA POWDER- 3 TSP

TURMERIC POWDER- 1/2 TSP

SALT ACCORDING TO TASTE


PREPARATION

In a pan heat 2 tbsp coconut oil add pepper, red chilies,curry leaves,sliced onion,garlic minced,diced brinjal,salt saute well till the brinjal turns soft then add ground paste all the spice powders and saute well 3 minutes till the veggie absorbs all the masala.Switch off and serve.