INGREDIENTS :-
Dates (seedless) - 1 cup
Coconut Milk (freshly sqeezed) - 1 cup
Water - 1 cup
Jaggery - 1/2 cup
Cardamom Powder - 1/4 tsp
Cashew - 10
Ghee - 1 tbsp
METHOD :-
1. Chop dates into small pieces and cook them in 1/2 glass of water till they become soft. It usually takes 8-10 minutes in medium flame.
2. Drain the remaining water and keep it aside.
3. Cool the cooked dates before grinding them to rough, coarse paste without adding any water.
4. Take the remaining 1/2 cup of water in heavy bottomed pan and add this date mixture to it.
5. To this add thin coconut milk, jaggery and keep stirring in medium heat.
6. In a pan heat ghee and fry the cashews.
7. When it starts boiling add cardamom powder and cashew and cook further for 2-3 minutes.
Serve it hot or chilled and enjoy.
INGREDIENTS :-
Basmati Rice - 2 cup
Onion - 3/4 cup
Salt to taste
Ghee - 1/2 cup
Bay leaf - 4
Cashew - 8-10
Cloves - 5
Black Pepper - 5
Water - 3 1/2 cup
METHOD :-
1. Heat Ghee in a cooker and fry cashews and keep aside.
2. In the same ghee and cloves, peppercorn, bay leaf and onion and fry till onion is slightly brown.
3. Now add rice and fry till it starts to splutter or fry for 8-10mins.
4. Now add water, salt and cashew and cook untill the rice is completely cooked.
INGREDIENTS :-
Chopped Cabbage - 1 1/2 cup
Besan - 3 tbsp
Cilantro - 1 tbsp
Ginger - 1 tbsp
Curry leaves - 6
A pinch of hing
Turmeric powder - 1/4 tsp
Red chili powder - 1/4 tsp
Salt to taste
Water - 1/4 cup
Oil for deep frying
METHOD :-
1. Mix cabbage, besan, cilantro, curry leaves, ginger, hing, turmeric powder, red chili powder and salt.
2. Let the mixture sit for about 10 minutes.
3. Add water, little by little, until a tough is obtained.
4. Make balls from the dough and deep fry it in medium high until it is brown.
Serve with ketchup and green chutney.
INGREDIENTS :-
Rice noodles/shavige - 1 1/2cup
Mustard Seeds - 1tsp
Urad dal - 1 tsp
Red chilli - 3
Oil - 2tbsp
Salt to taste
Curry leaves - 5
Grated coconut- 1/4 cup
Sugar - 2 tbsp
Onion - 1 cup
METHOD :-
1. Heat 5 cups of water in a vessel, and when the water starts to boil add shavige and cook for 4mins.
2. Drain the shavige and keep it aside.
3. In a pan heat oil and add mustard seeds, urad dal, curry leaves, red chilli.
4. Add the onions and fry for 5mins.
5. Now add the cooked shavige, salt, sugar and mix well and cook for 5mins.
6. Turn off the stove and add grated coconut.
INGREDIENTS :-
Channa dal - 5 tbsp
Grated coconut - 2 tbsp
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 5
A pinch of hing
Green chilli - 3 to 4
Coriander leaves - 3 tbsp
Cumin seeds - 1 tbsp
Salt to taste
Oil - 1 tbsp
Buttermilk/yogurt - 1 cup
Turmeric powder - 1/2 tsp
Ginger - 1 "
Vegetable like pumpkin, cucumber or celery
Peppercorn - 2
METHOD :-
1. Grind channa dal, coconut, coriander leaves, cumin seeds, ginger, 1/2 mustard seeds, green chilli and peppercorn.
2. Mix turmeric powder and buttermilk and keep aside.
3. Heat oil and add mustard seeds, urad dal, hing and curry leaves.
4. Add cucumber/ pumpkin and salt and fry for 10mins.
5. Add the grounded paste and cook till the veggies are cooked.
6. Now add the buttermilk and get it to a boil.
Serve with rice.
