INGREDIENTS :-
Oats - 1 cup
Sooji/Semolina - 1 cup
Curd - 1 cup
Water - 1 cup
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Channa dal - 1 tsp
Curry leaves - 6
Cashew - 6
Baking Soda - 1/4 tsp
Salt to taste.
METHOD :-
1. Dry roast the oats on medium heat and allow it to cool. Once cool, grind it to a coarse powder.
2. Heat oil in a pan and add mustard seeds, when the mustard seeds splatter, add the channa dal, cashew, curry leaves and saute.
3. Add the sooji to the mixture and roast on medium heat until the sooji releases a nice aroma. Allow it to cool.
4. Mix sooji and powdered oats & mix well.
5. Beat the curds and add the curd, water, seasonings and salt to the sooji oats mixture. Mix well and let it sit for about 30 mins.
6. Bring water to boil in idli pan, meanwhile grease the mould with little oil or ghee and pour ladle full of batter in each bowl and steam it for 20 minutes in medium heat. Turn off the heat and wait for 5 minutes. Cool the idly plate and take the idli from the mould.
Serve it hot with a chutney and sambar.
INGREDIENTS :-
Gullas (green Brinjal) - 2
Green chilies - 2
Tamarind - lemon sized
Asafoetida - 1/4 tsp
Salt to taste
Oil - 2 tbsp
Water - 1/2 cup
Onion - 2 tbsp
Cilantro - 1 tbsp
METHOD :-
1. Wash the Gullas and do not remove or cut the stalk – as with the help of this stalk you can easily roast the Gulla over the flame directly.
2. Smear the Gullas with little oil and then roast them over the gas directly. Alternatively, If you have a conventional oven, then cover these Gullas with aluminum foil and roast them in the oven till they are cooked which will take approximately about 20 -30 mins. depending upon the type of your oven and the temperature settings.
3. When cooled, peel the roasted Gullas and mash them and keep aside.
4. In a bowl, crush chopped green chilies, salt add to it tamarind pulp, asafetida and water. Mix well.
5. Add the peeled and mashed Gullas. Combine it well. Top it with 2 tsps of oil and mix again.
6. Garnish with chopped onions and coriander leaves.
Serve with rice.
INGREDIENTS :-
Chicken - 1.5 lb
Onion - 2 cups
Tomato - 3/4 cup
Ginger - 1 tbsp
Garlic - 5 cloves
Green chillies - 2
Cashew nuts - 15-20 no.
Turmeric powder - 1/2 tsp
Coriander powder - 3 tsp
Crushed Black pepper - 2 tbsp
Kasury methi leaves - 3/4 tsp
Garam masala powder - 1 tsp
Oil - 3 tbsp
METHOD :-
1. Soak the cashew in 1/2 cup of water for 30 min and grind it to smooth paste.
2. Heat oil in a kadai, add the chopped onions, salt and sauté until it turns to transparent.
3. Add the grated ginger, garlic, green chillies and sauté until the raw smell goes.
4. Add the crushed pepper, coriander, turmeric powder and sauté for 2 minutes.
5. Add the chopped tomatoes and cook until the tomatoes turns soft.
6. Add the chicken, saute well and cook on medium flame until chicken is cooked. If the gravy is getting dry then add 1/2 cup water.
7. Add the cashew paste, methi leaves and let it boil for 4 min.
8. Sprinkle the garam masala, close the lid and turn off the flame.
9. Fry cashew with 1 tbsp ghee.
10. Garnish with cashew.
Serve with roti or rice.
INGREDIENTS :-
Cardamom Powder - 1 tsp
Cashew Nuts - optional
Coconut - 1/2 cup
Jaggery - 2 cup
Boiled Rice (kerela rice)- 3 cup
Water less than 1/4 cup
Method :-
1. Wash the rice, strain and dry in the sun. Roast it on a hot thawa till it swells and becomes brown and powder it.
2. Grate the coconut.
3. Make a jaggery syrup till its sticky add coconut and cardamom powder and mix well.
4. Turn off the heat and add rice flour little at a time until all the flour is mixed.
5. Form balls and sprinkle a little dry flour on them. Can be kept for a week.
