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Showing posts from July, 2013

Curry Leaf Powder (Karivepaku Podi)

Ingredients:
Channa dal - 1 cup
Arhar dal - 1/2 cup
Curry leaves - 2 cups
Red chillies - 15 -20
Salt to taste
garlic cloves - 4
Oil - 1 tbsp

Method:

Heat oil and fry red chillies and keep them aside.In the same pan, add channa dal and arhar dal. Fry them till aroma comes.Remove and keep aside. Fry curry leaves in the same pan for  a minute.Now cool and grind all the ingredients to powder.Store in airtight container.Serve with steamed rice and ghee.

Gosht Biryani

Ingredients:
Mutton - 600 gms
Curd - 300 gm
Chilli Powder - 1 tbsp
Coriander powder - 1 tbsp
Salt to taste
Ginger garlic paste - 2 tbsp
Onions - 150 gm
Ghee - 100 gm
Basmati Rice - 500 gm
Milk - 500 ml
Water - 500 ml
Whole Garam Masala - 20gm
Mace - 1
Mint leaves - 1 tbsp (chopped)
Onion - 1 (sliced and fried)
Ginger julienne - 10 gm
Coriander leaves - 2 tbsp (chopped)
Cashew nuts - 1/2 cup

Method:

Marinate meat in curd, chilli powder, coriander powder, ginger garlic paste and salt. Leave it for 1 hour.Heat ghee and add half of whole garam masala, fry till it crackles.Add sliced onions and saute for 2 minutes.Add marinated mutton and cook in low flame till meat is tender. Add sufficient water to cook the mutton.Cook rice with milk, water and remaining whole garam masala. Add salt and cook rice till almost done.Put alternative layers of rice and mutton in a handi, first and last layers being of rice.Put the garnish of mint, brown onions, ginger julienne, coriander, mint leaves and cashew nuts between each…

Noodle Pakoras

Ingredients:
Cooked Noodles - 1 cup
Carrots and beans - 3 tbsp
(chopped very finely and cooked)
Ajino moto - a pinch
Maida - 1 tbsp
Corn Flour - 1 tbsp
Salt to taste
Green chilli paste - 1 tbsp
Oil for frying

Method:

Mix all the ingredients together. Add little water to form a smooth batter.Heat oil and drop spoonful of batter and deep fry till golden brown.Serve hot with tomato ketchup.

Kobbari Pulihora

Ingredients:
Rice - 250 gm
Green Chillies - 5-6 (chopped)
Peanuts - 2 tbsp
Ginger - small piece (chopped)
Fresh Coconut - 1 cup (grated)
Turmeric - 1/2 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1/2 tbsp
Channa dal -1/2 tbsp
Red chillies - 2
Salt to taste
Curry leaves - few
Oil - 2-3 tbsp

Method:

Wash and cook rice with enough water till done. Cool the rice in broad plate.Add salt and turmeric to the rice.Heat oil in a pan, add broken red chillies, urad dal,peanuts, channa dal, mustard and cumin seeds, curry leaves. Fry till mustard crackles.Add chopped chillies, ginger and grated coconut.Saute for 2 minutes.Pour this over rice.Mix gently and serve.

Karachi Burfi

Ingredients:
Wheat Rawa - 1 cup
Besan - 1 cup
Desiccated  Coconut - 1 cup
Sugar - 6 cups
Ghee - 3 cups
Cardamom Powder - 1/2 tsp
Cashew nuts - 1/2 cup

Method:

In a vessel put sugar and 2 cups of water. Bring to boil. cook till sugar dissolves. Cook for another 2 minutes then add rawa, besan and coconut. Mix well and cook in low flame by adding ghee slowly. Stir continuously  otherwise sticks to the vessel.Cook till it becomes thick and leaves the sides. Add cardamom powder.Mix well and remove from fire.Transfer to greased plate and press it evenly.Decorate with cashew nuts.cool and cut into pieces.

Jowar Spinach Balls

Ingredients:
For the Spinach balls:
Spinach - 150 gm
Jowar Flour - 1/2 cup
Ajwain seeds - 1/2 tsp
Cumin powder - 1 tsp
Salt to taste
Green Chilli Paste - 1 tbsp
Oil for frying

For the Gravy:
Onion 1 (chopped)
Tomatoes - 2 (chopped)
Ginger garlic paste - 1 tbsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Coriander leaves - 1 tbsp (chopped)
Mint Leaves - 1 tbsp (chopped)
Oil - 2 tbsp
Cumin seeds - 1/2 tsp

Method:

Wash and chop spinach. Boil the spinach till tender. Drain the water as much as possible.Cool and grind spinach to paste. Add sufficient jowar flour for making balls. Add salt, green chilli paste, cumin powder, ajwain seeds. Mix well and shape into small balls.Heat the oil and fry the spinach balls few at a time till golden brown and keep aside.Heat 1 tbsp of oil in a pan, add chopped onion, tomatoes and mint leaves. Cook till vegetables are tender.Remove from fire and cool. Grind it to make paste.Heat remaining oil, add cumin seeds and fry till it splutters.Add ground paste, …

Macaroni with Minced Meat

Ingredients:
Minced Meat (Kheema) - 250 gms
Macaroni - 100 gms
Ginger garlic paste - 2 tbsp
Red chilli powder - 1 tsp
Salt to taste
Coriander and cumin powder - 1 tbsp
Cinnamon - 1" stick
Cloves - 2
Cardamom - 2
Tomato Puree - 4 tbsp
Oil - 4-5 tbsp

Method:

Heat oil in a pan and add cinnamon, cloves and cardamom.Add minced meat and salt. Cook in low flame, stirring constantly.Add ginger garlic paste, chilli powder, coriander powder and tomato puree.Mix well and cook for another 5 minutes. Add macaroni and mix well.Add 2 cups of water and close the lid.


Cook till meat is well cooked and water is absorbed.Serve hot with paranthas.

Muesli Bar

Ingredients:
Rolled Oats - 1 cup
Corn flakes - 1 1/2 cup (crushed)
Desiccated coconut - 1 tbsp
Mixed Dry fruits - 1 cup
Sugar - 6 tsp
Honey - 2-3 tbsp
Fresh Cream - 2 cups
Pine apple slices - 1 cup (chopped)
Tinned Cherries - 1/4 cup (chopped)

Method:

Mix sugar and cream till smooth. Add rolled oats, corn flakes, coconut, dry fruits and half of honey.Put it in a flat dish. Top up with honey.Garnish with pine apple pieces and cherries.Refrigerate for 2-3 hours and serve chilled.Note: It is nutritious and can be served as breakfast.

Surnoli (Sweet Dosa)

Ingredients:
Rice - 1 cup
Coconut - 1/2 cup 
Curd  1/2 cup
Bread slices - 2
Sugar - 1/2 cup
Salt -  a pinch
Cardamom Powder - 1/4 tsp
Mixed Dry fruits - 1 tbsp (chopped)
Ghee - 1/2 cup

Method:

Soak the rice in water for 2 hours. Drain the water then add curd and bread slices. Mix it and keep aside for 4 hours. Grind it along with coconut to make fine batter.Add salt and sugar and keep it overnight for fermentation.Heat a frying pan and grease 1/2 tsp of ghee to it. Spread the prepared batter evenly then add another spoon of ghe to make it crisp.Cook both sides till done. Do the same procedure for remaining batter.Once they are ready sprinkle dry fruits and cardamom powder.Serve hot with butter.

Carrot Kosumalli

Ingredients:
Carrots - 2
Tender cabbage leaves - few
Coriander leaves - 1 tbsp (chopped)
Turmeric powder - 1/4 tsp
Mustard seeds - 1/4 tsp
Salt to taste
Chilli powder - 1/2 tsp
Lime Juice - 1 tbsp
Oil - 1 tsp

Method:

Peel and grate carrot and finely chop cabbage.In a mixing bowl, put carrot, cabbage and coriander leaves.Heat oil in a pan, add mustard seeds, turmeric, salt and chilli powder. Fry till mustard crackles. Pour this over carrot mixture.Add lemon juice and mix well.Serve.

Sprouted Moong Fry

Ingredients:
Whole Moong - 2 cups (sprouted)
Green Chillies - 4 (chopped)
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Salt to taste
Ghee -  1 tbsp
Lemon -1

Method:

Heat ghee in a pan, add chopped green chillies, turmeric. Saute for 1 minute.Add sprouted moong dal and cook in low flame till tender.Add salt and chilli powder, mix well and saute for 2 minutes.Remove it from fire. Cool and add lemon juice.Serve.

Maida Cake

Ingredients:
Maida - 250 gm
Ghee - 250 gm
Sugar - 350 gm
Cardamom Powder - 1/2 tsp
Cashew nuts - 10
Kishmish - 1 tbsp
Almonds - 10

Method:

Heat 1 tbsp of ghee and fry cashew nuts and kishmish till golden. Remove and keep aside.In the same pan, add maida and fry till the aroma comes.Blanch almonds, remove the skin and slice them.In another vessel, put sugar and 1 cup of water and bring it to boil. Cook till sugar syrup is one string consistency then add maida slowly. Mix well without lumps. Add ghee.Stir continuously till it becomes thick and leaves the sides.Add dry fruits and cardamom powder. Mix well and remove from fire.Transfer to greased plate.Cool and cut into pieces.

Kharjura Pakam

Ingredients:
Dry dates - 250 gms
Sugar - 200 gm
Cashew nuts - 200 gm
Kishmish - 10 gm
cardamom Powder - 1/2 tsp
Milk - 1 litre
Ghee - 4 tbsp

Method:

Dry the dates directly to the sun for 1-2 hours. Remove the seeds and powder the dates.Fry cashew nuts and kishmish in ghee till golden.In a vessel, boil the milk. When bubbles starts add sugar and date powder. Mix well and cook in low flame till it becomes thick like halwa.Add cashew nuts, kishmish and cardamom powder. Mix well.Transfer this to greased plate.Cool and cut into pieces.

Kanda Garelu (Elephant Yam Vada)

Ingredients:
Yam - 250 gms
Rice Flour 
Onions - 4
Green Chillies - 10-12
Coriander leaves - small bunch (chopped)
Curry leaves -  few
Salt to taste
Oil for frying

Method:

Peel and cut yam into small pieces. Wash the pieces in water.Grind yam pieces, green chillies and salt to make thick batter like Garelu Pindi.Add rice flour (2:1 ratio i.e., yam paste: rice flour), chopped onions, coriander leaves and curry leaves. Mix well.Heat oil in kadai, take lemon size ball and press it like vada, make hole in the middle and drop them in hot oil. Fry till golden brown.Serve hot with chutney.

Ragi Pindi Upma

Ingredients:
Ragi Flour -  250 gm
Butter Milk
Salt to taste
Onions - 3
Green Chillies - 10 -12
Oil - 4 tbsp
Urad dal - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few

Method:

Mix ragi flour,butter milk and salt to make hard dough.Grease round plate and press the dough evenly to the plate.Steam cook the plate for 15 minutes.Cool and crush it to make powder.Finely chop onions and green chillies.Heat oil in kadai, add urad dal, mustard seeds and curry leaves. Fry till mustard crackles.Add chopped onions and green chillies and Fry till onions are soft.Add ragi powder and mix well.Stir for 2-3 minutes then remove.Serve.

Spinach and Vegetables Fry

Ingredients:
Spinach - 2 cup (chopped)
Onion - 1
Green Chillies - 4
Brinjals - 4
Carrot - 1 cup (chopped)
French Beans - 1 cup (chopped)
Coriander leaves - 1 tbsp (chopped)
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Gasrlic - 2 tsp (chopped)
Salt to taste
Mustard & Cumin seeds - 1/2 tsp
Channa dal - 1/2 tsp
Curry leaves - few
Oil- 1 tbsp

Method:





Boil carrot and beans till half tender. Drain the water and keep aside.Heat oil in kadai, add channa dal, cumin and mustard seeds and curry leaves. Fry till mustard crackles.Add chopped onion, green chillies and garlic. Saute till onions are transparent.Add brinjal pieces, turmeric and little salt. Saute for one minute.Add chopped spinach, carrot and bean pieces.Add salt, turmeric, red chilli powder and coriander powder.Close the lid and cook in low flame till vegetables are tender.Open the lid and fry till they are little dry.Lastly add coriander leaves.Serve with rice or roti.

Aarati Doota Perugu Pachadi (Banana Stem Chutnety)

Ingredients:
Banana Stem - 8"
Green Chillies - 8-10
Fresh Coconut - 1/2 cup  (grated)
Roasted Channa dal - 2 tbsp
Coriander leaves - 1/4 cup (chopped)
Salt to taste
Turmeric - 1/4 tsp
Curd - 2 cups
Butter Milk - 1 cup

For Talimpu:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Channa dal - 1/2 tsp
Cumin Seeds - 1/4 tsp
Red Chilli - 1 (broken)
Curry leaves - few

Method:

Cut banana stem into round slices. While cutting remove the fiber with fingers.Then cut the round slices into very thin pieces, soak them in buttermilk for 30 minutes.Drain the butter milk completely and keep the pieces aside.Grind green chillies, coconut, roasted channa dal, salt and turmeric,coriander leaves to fine thick paste.Now in mixing bowl, add curd, banana stem pieces and ground paste. Mix well.Heat oil in pan, add all talimpu ingredients and fry till mustard crackles.Pour this over chutney.Serve with rice.


Aloo Poha

Ingredients:
Poha - 1 cup
Potato pieces - 1 cup (boiled)
Green chillies - 3-4
Mustard seeds - 1/2 tsp
Curry leaves - few
Salt to taste
Oil - 2 tbsp
Lemon juice

Method:

Soak poha in water. Wash and drain the water completely.Heat oil in kadai, add mustard seeds, curry leaves. Fry till mustard crackles.Add finely chopped green chillies and saute.Add potato pieces then 2 minutes later add poha and salt. Mix well.cook for 4-5 minutes. Remove and add lemon juice.Serve hot.

Upma with leftover Idli's

Ingredients:
Idli's - 8
Ginger -  small piece
Green chillies -3-4
Onion - 1
Lemon - 1
Salt to taste
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Curry leaves - few
Red chilli - 1
Oil - 2 tbsp

Method:

Finely chop green chillies and ginger. Thinly slice onion. Lightly crush the idlis with hands.Heat oil in kadai, add channa dal, urad dal, red chilli, mustard seeds and curry leaves. Fry till mustard crackles.Add chopped ginger, chillies and onions. Fry till onions are transparent.Add idli pieces and salt. Mix well and fry in low flame for 5 minutes.Remove from fire and add lemon juice. Mix well.Serve hot.

Mango and Raisin Chutney

Ingredients:
Mango pieces - 4 cups
Raisins - 1 cup
Cloves - 6
Cardamom - 6
Cinnamon -  1 piece
Ginger - 1 tbsp (chopped)
Garlic - 1 tbsp (chopped)
Chilli powder -  2 tbsp
Salt to taste
Mace powder - 1 tsp
Cumin seeds - 1 tsp
Sugar - 4 cups
Vinegar - 1/4 cup

Method:

Mix all the ingredients except raisins and vinegar and put in a copper pan.Keep on low flame and let it cook until thick. Stir frequently then add raisins and vinegar.Cook for another 5 minutes.Bottle when hot.

Semolina Naan

Ingredients:
Semolina - 2 cups
Sour Curd - 3/4 cup
Butter - 1/4 cup
Onions - 3
Garlic pod - 1
Green Chillies - 4
Salt to taste
Oil for frying

Method:-

Soak semolina in curd for overnight. Chop onions and green chillies finely. Grind garlic to make paste.Now mix all the ingredients to form a soft dough.Divide into equal portions and with the help of a little oil on your hands, flatten and press them evenly.Cook on a flat greased pan till brown.Alternatively arrange on a greased baking tray and bake in an oven for 20 minutes.





Achaari Potatoes

Ingredients:
Potatoes - 250 gm
Cumin seeds - 1/4 tsp
Fenugreek Seeds - 1/4 tsp
Aniseed powder - 1/2 tsp
Coriander powder - 1/2 tsp
Dry mango powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Chilli powder  -1 tsp
Green Chillies - 3-4
Salt to taste
Black salt - 1/4 tsp
Garam Masala - 1/4 tsp
Coriander leaves - small bunch (chopped)
Mango pickle masala
Oil - 2 tbsp

Method:

Wash and peel potatoes. Cut them into small pieces and keep aside in cold water.Heat oil in pressure cooker, add cumin seeds, fenugreek seeds and green chillies and fry.Add all other spices and 1 cup of water.Cook till oil leaves the sides.Add potato pieces and mix well.Close the lid and cook for one whistle.Once cooled open the lid and add mango pickle masala and coriander leaves. Mix well.Serve with rice or paranthas.

Spicy Apple Cake

Ingredients:
Flour  - 1 cup
Apple - 2 cups (grated)
Lemon rind of one
Lemon juice of one
Sugar - 1/4 cup
Salt -  a pinch
Egg - 1
Baking soda- 1 tsp
Cinnamon powder - 3/4 tsp
Cloves - 2-3 crushed
Nutmeg powder - 1/2 tsp
Vanilla essence - 1/2 tsp
Oil - 2 tbsp

Method:

Sift flour with baking soda, salt and spices.Beat egg with sugar and oil, stir flour mixture.Add grated apple, lemon rind and juice. Blend well.Bake at 350 degrees for 30 minutes or till firm and golden.

Moong Dal Halwa

Ingredients:
Moong Dal - 200 gm
Sugar - 250 gms
Ghee - 400 gms
Mixed dry fruits - 1 cup
Water - 350 gm
Cardamom powder - 1 tsp

Method:

Soak dal in water for 2-3 hours. Drain the water and grind it to a fine paste.Heat ghee in a heavy bottomed pan and fry moong dal paste on a low flame.Keep stirring till it is well roasted and starts giving aroma.Meanwhile, boil water, add sugar and stir till it dissolves.Pour sugar syrup into dal paste and stir well till water evaporates and halwa is thick.Add dry fruits and cardamom powder. mix well.Serve hot.

Green lentil Sprouts and Oats Dosa

Ingredients: Urad dal – 1 Cup Raw rice – 1 cup Parboiled rice – 2 cups Green moong lentils – 1 cup (sprouted) Oatmeal – 1 cup Ginger – small piece (chopped) Green Chilli – 5-6 (chopped) Salt to taste Oil
Method: Wash together urad dal, rice and parboiled rice. Soak for 2-3 hours. Grind to a smooth batter, adding water for a pouring consistency.Set aside the batter for 3-4 hours to ferment.Grind green sprouts, oatmeal, ginger and green chilli to a smooth paste.Add to the fermented dosa batter.Add salt and enough water to get a smooth flowing consistency.Heat a non stick dosa pan and smear with a few drops of oil.Pour a ladleful of batter in the center and spread thinly and cook till golden.Remove and serve hot with chutney and sambar.

Coconut Til Pitha (Coconut Sesame seed Pancake)

Ingredients:
Rice Flour - 1 cup
Maida - 1/2 cup
Fresh Coconut - 1 cup (grated)
Roasted sesame seeds - 1/2 cup
Milk - 1 cup
Sugar - 1 cup
Butter - 2 tbsp
Oil for frying

Method:

Mix milk, maida and rice flour. Add sufficient water to make medium consistency batter.Mix sugar, grated coconut and sesame seeds. Keep aside.Heat a non stick dosa pan and grease with oil.Pour a ladleful of batter an make a round thin pitha.Cook lightly on both sides.Keep 2 tbsp of coconut mixture on one half and fold another half over it and pour a little butter over it.Serve hot.


KARKARIAS

Ingredients:
Milk - 1 cup
Semolina - 2 tbsp
Corn Flour - 2 tbsp
Sugar - 3 tbsp
Butter -1 tbsp
Almonds - 1 tbsp (chopped)
Cashew nuts - 1 tbsp (chopped)
Kishmish - 1 tsp
Nutmeg powder - a pinch
Ghee or oil for frying

Method:

Roast semolina and corn flour slightly. Mix semolina, corn flour, sugar and milk. Bring to a boil. Cook on low heat till thick.Add butter and cook for another 2 -3 minutes.Add nutmeg and dry fruits. Let it cool.Take lemon size ball of mixture. Flatten it.Keep a piece of cashew nut inside and press. Prepare all karkarias like this.Deep fry these karkarias till golden brown.Cool and serve.

Curried Chicken Sandwiches

Ingredients:
Buttered Toast - 8 slices (trim crusts)
Cooked Chicken cubes - 3 cups
Salad dressing - 1 1/2 cup
Celery - 1/2 cup (finely chopped)
Green onions with tops - 1/2 cup (sliced)
Curry powder - 1 1/2 tsp
Slat - 1 tsp
Pepper

Method:

Arrange toast on baking sheet.Cover with chicken, sprinkle with salt and pepper.Cut each sandwich in half diagonally.Mix remaining ingredients , spread over chicken to edges of toast.Bake at 375 for 15 minutes.

Tomatoes with Mixed Dal

Ingredients:
Arhar Dal - 50 gms
Moong Dal - 50 gms
Masoor dal - 50 gms
Onions - 2
Green Chillies - 5-6
Tomatoes - 100 gms
Garlic Pod - 1
Red chilli powder - 2 tsp
Salt to taste
Turmeric - 1/2 tsp
Coriander powder - 2 tsp
Cumin Seeds - 1/2 tsp
Coriander leaves - Small bunch (chopped)
Oil - 2 tsp

For Talimpu:
Ghee - 2 tsp
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Fenugreek Seeds - 1/4 tsp
Broken red chilli -1
Curry leaves - few



Method:

Wash and soak dals for 15 minutes. Pressure cook the dals with sufficient water till tender and soft.Heat 2 tsp of oil in kadai, add cumin seeds and fry till it splutters.Add chopped onion, garlic and green chillies. Saute till onions are transparent. Add chopped tomatoes, salt, turmeric, chilli powder and coriander powder. Add 1/2 cup of water and cook till tomatoes are soft and tender.Add mashed dal and mix well.Add 2 cups of water and chopped coriander leaves.Cook for 5 minutes or until dal becomes little thick.Remove from fire.Heat ghee in a pan, add all talimpu ingredi…

Beetroot - Carrot Fry

Ingredients:
Beetroot - 250 gms
Carrot - 150 gms
Onion - 1
Green Chillies - 4-5
Ginger garlic paste - 1 tsp
Salt to taste
Pepper  powder -1/2 tsp
Turmeric  powder - 1/4 tsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Channa dal - 1/2 tsp
Curry leaves - few
Oil - 2 tbsp
Coriander leaves - 1 tbsp (chopped)

Method:

Peel and cut carrot and beetroot into small pieces. Finely chop onions and green chillies.Heat oil in kadai, add channa dal, cumin and mustard seeds, curry leaves. Fry till mustard crackles.Add onions, green chillies and ginger garlic paste and saute for one minute.Add beetroot and carrot pieces and cook in low flame till they are tender.Add salt, pepper and turmeric and fry till they are soft.Lastly add coriander leaves and mix well.Serve with rice or roti.

Khoya Pudding

Ingredients: Bread pieces – 2 cups Milk – 2 cups Sugar – ¾ cup Butter – 1 tbsp Khoya – 250 gm Chopped mixed nuts – ½ cup Vanilla essence - few drops
Method: ·Heat the butter, add bread pieces and fry for 2-3 minutes. ·Add milk and cook for another 5 minutes. ·Now add sugar and khoya, lower the heat, and simmer till thickens. ·Remove from fire and transfer to greased dish after adding vanilla essence. ·Sprinkle nuts on top and bake for 30 minutes.
·This can be served hot but tastes as delicious if chilled.

Oatmeal Drop Cookies

Ingredients: Rolled oats – 2 cups All purpose flour – 1 ¾ cup Sugar – 1 ¼ cup Shortening – ½ cup Eggs – 2 Molasses – 1/3 cup Baking soda – 1 tsp Salt – 1 tsp Cinnamon powder – 1 tsp Raisins – 1 cup Chopped nuts – ½ cup
Method:
·Heat oven to 400 D. mix shortening, sugar, eggs, and molasses thoroughly.·Sieve flour, soda and salt together twice.·Stir dry ingredients together and blend in.·Stir in oats, nuts and raisins.·Drop batter by rounded teaspoonfuls about 2” apart on lightly greased baking sheet.·Bake for 8 to 10 minutes or until lightly browned.

Kandi Attu (Arhar dal Dosa)

Ingredients:
Arhar dal - 500 gm
Red Chillies - 6
Ginger - small piece
Cumin seeds - 1/2 tsp
garlic cloves - 2
Salt to taste
Turmeric - 1/4 tsp
Curry leaves  - few
Coriander leaves - 2 tbsp (chopped)
Oil

Method:

Soak arhar dal for 4 hours. Wash and grind dal, ginger, cloves, salt, turmeric, cumin seeds and red chillies. Add sufficient water to make medium thick batter.Add chopped coriander leaves and curry leaves.Heat the pan, Pour 2 ladle fulls of batter to make thick dosa. Apply oil and cook both sides until red colour.Serve hot with chutney.

Cold Lemon Tea

Ingredients:
Lemon - 1
Tea leaves - 2-3 tsp
Water - 250 ml
Sugar as per taste
Crushed ice

Method:

Boil the water and tea leaves and close with lid after removing from heat.When a strong brew is obtained, strain it and squeeze the juice of a lemon into it after removing the seeds.Then, add the required sugar and mix well.Drop some crushed ice and serve the tea without milk.It is good for headache and fever.

Corn onToast

Ingredients:
Corn cobs - 3 (tender and milky)
Butter - 2 tbsp
Water - 2 cups
Corn flour - 1/2 tbsp
Milk - 1 cup
Green Chillies- 3 (chopped)
Salt to taste
Bread slices - 8

Method:

Grate the corn off the cobs.Cook it soft in butter and water in pressure cooker. Mix cornflour in the milk and add to the corn.Heep stirring till it gets thick.Remove.Add green chillies and salt. Mix well.Spread corn on toast ad put in the oven so as to serve piping hot or grilled.Serve.

Non Veg Bisi Bela Bhat

Ingredients:
Rice - 400 gm
Arhar Daal - 50 gm
Broad beans - 50 gm
Green Peas - 50 gm
Carrots - 100 gm
French Beans - 50 gm
Onion - 1
Boneless Mutton - 200 gm
Tamarind - 40 gm
Ghee/Oil - 3 tbsp
Red chillies - 4
Cloves - 4
Cardamoms - 4
Cinnamon, Pepper and cumin Powder - 2 tsp
Salt to taste

Method:

Soak tamarind in hot water for 15 minutes then extract juice.Cut and parboil all vegetables.Boil mutton pieces till tender.Cook rice and dal separately till done.Heat ghee in a vessel, add cardamom, cloves, red chillies. Fry.Add chopped onions, cinnamon powder and fry.Add vegetables and mutton pieces, salt. Stir and cook for 2 minutes then add rice and dal.Stir for 5 minutes on slow fire.Add tamarind juice, close the lid and cook.Remove from fire and keep covered for 10 minutes then open and serve hot.


Walnut Chutney

Ingredients:
Walnuts - 50 gm
Red chilli powder - 1/2 tsp
Salt - 1/4 tsp
Curd - 4 tbsp

Method:

Grind walnuts, salt and chilli powder to make fine powder.Add curd and blend once.Serve.

Mushroom Stew

Ingredients:
Mushrooms - 250 gms (boiled)
Coconut milk - 2 cups
Green chillies - 4
Ginger - 1 tbsp (grated)
Capsicum - 1
Carrot - 1
Salt to taste
Oil - 2 tbsp

Method:

heat oil in a pan, add chopped ginger and green chillies and stir fry.Add boiled and chopped mushrooms and fry for some time.Add 1 cup of water and salt and cook for 7-8 minutes.Add chopped capsicum and carrot.Now stir in coconut milk and cook for another 10 minutes.Remove and serve hot with rice.

Macaroni Salad

Ingredients:
Macaroni - 1 Cup (boiled)
Cabbage - 1/4 Cup (Shredded)
Tomato Ketchup - 2 tbsp
Salt to taste
Red chilli powder - 1/4 tsp
Vinegar - 1/2 tsp
Sugar - 1 tsp
Coriander leaves - 2 tsp (chopped)

Method:

In a bowl, mix all the ingredients with macaroni. Toss well.Serve cold.

Dahi Bhallas

Ingredients:
Bread - 8 slices
Curd - 300 gm
Cream - 1 tbsp
Sugar - 1 tbsp
Salt - 1/4 tsp

For the filling:
Potatoes - 2 (boiled)
Fresh Coconut - 2 tbsp (grated)
Cashew nuts - 1 tbsp(chopped)
Kishmish - 8-10
Salt and pepper to taste

For Garnishing:
Cumin Powder - 1/2 tsp
Red chilli powder -  a pinch
Coriander leaves - 1/2 bunch (chopped)

Method:

Tie the curd in a cloth to drain the excess water. Then beat the curd with cream, sugar and salt.To prepare the filling mash the potatoes coarsely and mix with grated coconut, kishmish, cashew nuts, salt and pepper.Soak the bread pieces in water and squeeze gently. Take a piece of squeezed bread, place the filling mixture in the center and roll it up.Shape them round or cylindrical shape. Prepare all the bhallas like this.Arrange them in flat plate and pour the beaten curd over them.Garnish with cumin powder, chilli powder and coriander leaves.Serve immediately with tamarind chutney.

Sonti Charu (Dry Ginger Rasam)

Ingredients:
Tamarind - lemon size
Red chillies - 4
Urad dal - 1 tsp
Pepper - 1 tsp
Dry ginger - 2 pieces
Coriander seeds - 1 tbsp
Salt to taste
Turmeric - 1/4 tsp

For Talimpu:
Oil/Ghee - 2 tsp
Asafoetida -  a pinch
Mustard seeds  -1/4 tsp
Curry leaves - few

Method:

Soak tamarind in hot water and extract juice completely.Dry roast red chillies, urad dal, pepper, coriander and dry ginger. Cool and grind to make powder.Now mix tamarind juice, spice powder, salt, turmeric and sufficient water.Bring it to boil.Cook for 10-12 minutes.Heat oil in pan, add mustard seeds, asafoetida  and curry leaves. fry till mustard crackles then pour over rasam.Serve hot with steamed rice.This rasam is  gives relief to body pains.