Bitter gourd puri

Ingredients:

Wheat Flour - 1 cup
Besan - 2 tbsp (Optional)
Rava / fine semolina - 2 tbsp (Optional)
Bitter gourd peels - 1 cup
Tamarind Juice - 1 1/2 tsp
Fennel Powder - 1 tsp
Red Chilli Powder - 1 tsp
Salt - As required
Water for mixing the dough
Oil for deep frying

Method:

1) Mix the bitter gourd peels with salt and a pinch turmeric powder and keep it aside for 15 mins.
2) Rinse off the peels with water and drain to remove excess water.
3) Add wheat flour and rest of the ingredients to bitter gourd peels and mix to make a tight dough.
4) Let the dough rest the dough for 10 mins.
5) Pinch a lemon size dough and roll them into circles. Deep fry in hot oil on both sides.

Poori can be served as it is or consumed with Masala Tea.

Butter muruku - Version 1

Ingredients:

Rice flour - 3 cups
Roasted gram flour - 1 cup
Jeera - 1 tbsp
White sesame - 1 tbsp
Salt - As required
Water - As required
Butter - 1/2 cup (Melted)

Method:

1) Mix all the ingredients with Water.
2) Kneed well to get the soft dough.
3) Using the muruku mold and fix to the muruku maker.
4) Grease the muruku maker with some oil, this prevents dough from sticking to mold.
5) Now make a cylindrical shape out of dough and place the dough inside maker.
also tighten the lid and heat the oil.
6) Press the muruku onto butter / Parchment paper moving hand in circular motion.and then leave each muruku into hot oil. or it can also be left directly in oil.
7) Flip the muruku and fry in medium flame till they turn golden brown and crispy from both sides.
8) Drain them to the paper towel to remove excess oil.

Butter muruku is ready to be snacked.

Mixed Vegetable saagu

Ingredients:

Green beans - 1/2 cup 
Chopped Carrots - 1/2 cup 
Potato - 1 medium
Chopped onion - 1/2 cup 
Fresh / soaked peas - 1/2 cup 
Turmeric powder - 1/4 tbsp
Curry leaves - Few
Fresh/frozen coconut - 1/2 cup
Fried gram dal/hurigadale/pottu kadalai - 1 1/2 Tbsp 
Poppy seeds /khus khus/gasagase - 2 Tsp
Green chillies - 4
Cilantro/coriander leaves - 1 Tbsp (Finely chopped)
Water - As required
Salt - As required
Coconut oil - 1 tbsp
Hing - A Pinch
Mustard - 1/4 tbsp
Curry leaves - Few

Method:

1) Boil 2 cups of water.
2) Add all the vegetables to the boiling water. Then add salt, turmeric powder, and curry leaves, and mix well.
3) Let it boil on medium heat for 10 minutes or until the peas and beans become tender.
4) Grind coconut, fried gram dal, poppy seeds, green chillies, coriander leaves and a little bit of onion into a fine paste. Adjust the water to get the consistency when grinding.
5) Add this paste to the partially cooked vegetables.
6) Let it cook for another 8 to 10 minutes on medium low heat. Stir continuously.
7) In a small pan, add oil, Mustard, Hing, curry leaves and add this seasoning to the boiling saagu.

Garnish with coriander leaves and serve.


Note:

1)If using dry Peas, then soak 1/4 cup dried peas 3 to 4 hours,which yields 1/2 cup soaked peas.
2) Vegetables can be more or less than 1/2  cup.

Potato Batani sagu

Ingredients:

Potato - 4 medium (Boiled and peeled)
Green Peas / Batani - 1 cup
Green chillies - 4
Ginger - 1/2 inch
Onion - 1 medium
Chana dal - 1/4 tbsp
Urad dal- 1/4 tbsp
Mustard- 1/4 tbsp
lemon juice- 1/2 tbsp
Sambhar powder - 1 tbsp
Curry leaves - 6
Water - 200ml
Oil - 2 tbsp

Method:

1) In a pan add, Oil, mustard, chana dal, urad dal, ginger, green chillies, curry leaves . 
2) Add onion and fry until golden brown.
3) Once onion is fried, add Peas and fry until done.
4) Now add boiled and roughly mashed potatoes.
5) Now add Sambhar powder mixed in water. 
6) Mix well and boil until sagu gets thicken.
7) Turn off the flame and add the lemon juice.

Garnish it with coriander leaves.
Sagu can be served with rava idli, poori, chapathi. 


Note:

1) I have made it very thick. You can add more water to get the sagu consistency.

Cashew ladoo

Ingredients:

Cashew - 1 cup
Sugar - 3/4 cup
Elaichi / Cardamom - 1/4 tsp
Ghee - 1tbsp
Milk - 1 cup

Method:

1) Coarsely make powder of Cashew
2) Melt ghee and  add the powdered Cashew. Stir for 2-3 mins until chrisp.
3) Now add sugar and immediately add milk. Keep stirring until the entire content comes at once to the spatula (its of b/w Halwa and burfi consistency).
4) Take required amount and make ladoo. Be careful, as the mixture is too hot.

Yummy Cashew Ladoo is ready to eat.

Curd rice

Ingredients:

Cooked Rice - 1 cup

Curd / Yogurt - 1/2 cup

Milk - 1/4 cup

Oil - 1/2 tbsp

Mustard - 1/4 tbsp

Jeera - 1/4 tbsp

Urad dal  - 1/4 tbsp

Chana dal  - 1/4 tbsp

Curry leaves - few

Hing  - 1/4 tbsp

Green chillies - 2

Coriander leaves / cilantro - 1/4 cup (Finely chopped)

Salt - As required

Ginger - 2 tbsp (Finely chopped)

Method:

1) In a pan, add oil, mustard, jeera , chana dal, urad dal, curry leaves, hing.

2) Fry ginger, green chillies well.

3) Add the tempering to the cooked rice. Along with salt and mix well.

4) Add 1/4 cup of curd to the rice and mix well. Now add milk and mix until its completely mixed.

5) Add more curd only if necessary.

6) Top it up with cilantro and serve.

Paan coconut ladoo

Ingredients:

Condensed milk - 400 gms

Desiccated coconut - 250 gms

Cardamom (elaichi) powder - a pinch

Beetel leaves (paan) - 5

Edible green colour - A pinch (Optional)

Desiccated coconut -  for rolling

Ghee - for greasing

Dry fruits (cashew , walnut , pistachios , almonds) - 2 tbsp chopped 

Method:

1) Roll the paan leaves together and finely chop them.

2) Pour the condensed milk in heavy bottom pan. Add desiccated coconut to it and mix well.

3) Cook the condensed milk and coconut mixture in the heavy bottom pan, on medium low flame. 

4) Stir the mixture continuously to avoid burning. Add the chopped paan leaves and a pinch of green food color and cardamom powder to it.

5) Within 2 to 3 minutes, the mixture will start leaving the sides and come together as dough.Switch off the gas and let rest for 3 to 4 minutes.

6) Grease your palms with ghee. Pinch a small portion of the mixture and make a depression with your thumb on it and place dryfruits mixture inside and roll between your hands into balls like ladoos.

7) Roll the ladoos in desiccated coconut and keep aside.

Tasty ladoos are ready to be served.

Note:

1) Dry betel leaves can also be added.

2) Gulkand can also be stuffed.

Pepper rice

Ingredients:

Pepper corns - around 20

Salt - As required

Garlic - 4 cloves

Oil - 1 tbsp

Mustard - 1/4 tbsp

Jeera - 1/4 tbsp

Hing- 1/4 tbsp

Curry leaves - Few

Urad dal - 1/4 tbsp

Chana dal - 1/4 tbsp

Groundnuts - 4 tbsp

Cooked Rice - 1 cup

Method:

1) Crush pepper corn into powder and keep it aside.

2) Crush garlic cloves too.

3) In a pan , add tempering and add crushed garlic and pepper corns.

4) Add this tempering to cooked rice along with salt. Mix well.

Serve this hot.

Note:

1) Dry coconut can also be added.

Gori kayi chutney

Ingredients:

Cluster beans/ gavar/ gorikayi - about 15 nos ; tender ones
Green chilly - 4 
Groundnuts (dry roasted) - 2-3 tablespoons
Corinader seeds / dhania - 1/4 tsp
Cumin seeds / jeera - 1/2 tsp
Tamarind pulp - 1/2 cup
Oil - 2 tbsp
Salt - As required
Mustard - 1/4 tbsp
Hing/ Asafoetida  - 1/4 tbsp
Curry leaves- Few

Method:

1) Wash and cut the beans roughly.
2) In a pan, add 1 tbsp of oil and saute beans until soft.
3) In a separate pan, dry roast Cumin, coriander seeds, groundnuts separately.
4) Add the dry roasted ingredients and beans with salt and tamarind pulp in a mixer with little water and grind into fine paste.
5) Make sure to mix the paste in between to make sure its finely done.
6) For Tempering, heat oil and add mustard seeds. When they splutter, add hing and curry leaves.
7) Add this to the chutney.

Gorikayi chutney is ready to be served with hot steamed rice / chapathi / sandwich / dosa.

Cucumber huli

Ingredients:

Cucumber - 1 medium
Onion - 2 Medium
Garlic cloves - 4
Toor dal - 1/2 cup
Sambhar powder - 2 tbsp
Coconut - 1/4 cup (Grated) 
Tamarind Pulp - 1/4 cup
Salt - As required
Turmeric - 1/4 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Channa Dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - 1/4 tbsp
Oil - 1/2 tbsp
Coriander / Cilantro - 1 tbsp (Finely chopped)

Method:

1) Cook Toor dal, cucumber and onion and garlic with turmeric and add water until it sinks. In a pressure cooker, cook for 2 whistles.
2) Grind coconut and sambhar powder with salt.
3) Once the pressure is release, Add Tamarind pulp to the cooked vegetables.
4) Mix the grinded mixture. Adjust consistency by adding water. Huli mixture is ready.
4) Place the huli on stove and boil well for 5 mins in medium flame.
5) Meanwhile, in a pan, add oil and when it heats up. Add Mustard, jeera, channa dal, urad dal, hing, curry leaves.
6) Top this seasoning on huli. Boil huli for another 2 mins.
7) Turn off the flame and add grated coconut and chopped coriander / cilantro.

Cucumber Huli is ready to be served.

Note:

1) Any sprouted lentils or vegetables can be replaced with Cucumber.