INGREDIENTS :-
Rava/ semolina - 1 cup
Mustard - 1 tsp
Urad dal - 1 tsp
Cashew - 5
Curry leaves - 4
Green chilli - 2
Oil - 1 tsp
Curds - 2 cup
Baking soda - 1/4 tsp
Grated ginger - 1 tsp
Cilantro - 1 tbsp
METHOD :-
1. Heat oil in a pan, add mustard seeds, when it starts to splutter add urad dal, chopped curry leaves, sliced chilli, broken cashews. Saute for a minute.
2. Add semolina and fry until it turns light brown. Keep aside and let it cool.
3. Add baking soda, ginger, cilantro and salt, mix well.
4. Now add the curd and mix well. Keep aside for 20 minutes.
5. Grease the idli plates, add a spoonful of batter to each idli plate.
6. Heat water in a pressure cooker and place the idli stand. Cover and cook without the whistle for 10- 15 minutes.
Serve with potato Sagu.
INGREDIENTS :-
Mango - 2
Evaporated Milk - 1 cup
Sugar - 1/4 cup
Sago - 1/4 cup
METHOD :-
1. Soak sago for an hour and remove extra starch.
2. Boil enough water and add the soaked sago. Cook until its soft and translucent.
3. Drain sago in a running water to wash off the excess starch.
4. In a blender add, 1 1/2 mango, evaporated milk and sugar(instead of sugar you can use 1/2 cup condensed milk).
5. Now add the cooked sago to the ground paste.
6. Mix well and keep refrigerated.
Garnish with chopped mangoes before serving.
INGREDIENTS :-
Prawns - 1 1/2 cup
Onion - 1 cup
Tomato - 1 cup
Ginger Paste - 1 tsp
Garlic Paste - 1 tsp
Chilli Powder - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Bay leaf - 2
Cinnamon - 1"
Clove - 3
Cardamon - 2
Cilantro - 1 tbsp
Oil
Salt to taste
METHOD :-
1. Marinate prawns with 1/2 tsp chilli powder, 1/4 tsp turmeric, salt and keep it aside for 20 minutes.
2. Heat oil in a pan and shallow fry marinated prawns and set it aside.
3. Heat oil in a pan, add bay leaf, cardamon, cinnamon, clove and when it starts to splutter add onion. Saute till the onions are golden brown.
4. Add ginger garlic paste and saute for a minute.
5. Add the remaining chilli powder, turmeric and saute for a minute.
6. Add tomatoes and cook till the oil starts to seperate.
7. Now add the fried prawns, cook for 5 minutes.
8. Garnish with cilantro
Serve with hot rice or roti.
INGREDIENTS :-
Okra / Ladies finger - 1 cup
Onion - 1/2 cup
Tomato - 1/2 cup
Coconut - 3 tbsp
Coriander seeds - 3/4 tsp
Cumin seeds - 1/2 tsp
Red chilli - 3
Peppercorn - 3
Garlic - 1 pod
Turmeric - 1/4 tsp
Curry leaves - 5
Tamrind - 1 small marble size
Oil - 1 tbsp
Salt to taste
METHOD :-
1. Dry roast and grind red chilli, coriander seeds, cumin seeds, peppercorn, 1/4 cup onion, 1 curry leave, coconut, garlic, tamrind into a fine paste and keep aside.
2. In a pan add oil and fry okra for 5 minutes and keep aside.
3. In a same pan add mustard seeds, when it starts to pop add red chilli, curry leaves.
4. Add the onions, saute for 2 minutes.
5. Now add okra, salt, ground paste and tomato, turmeric with 3 cups of water. cover and cook.
Serve with hot rice.
INGREDIENTS :-
Chicken - 1 lbs
Onion - 1 cup
Red bell pepper - 1 cup
Curd - 1/4 cup
Cumin Seeds - 1/2 tsp
Cardamon - 2
Red chillie powder - 1 tsp
Garam Masala - 1/2 tsp
Oil - 1 tbsp
Cilantro - 1 tbsp
Salt to taste
METHOD :-
1. Grind red bell pepper, cardamon and curds, into fine paste.
2. Heat oil in a kadai, add cumin seeds, saute for 30 sec.
3. Add onion and fry till its golden brown.
4. Add chicken and cook for 2 - 3minutes.
5. Add red chilli powder, garam masala and salt and cook for 3 minutes.
6. Now and the grounded paste and cilantro, cover and cook.
Serve with Roti.
INGREDIENTS :-
Jackfruit - 2 cups
Rice - 1 cup
Grated coconut - 1/2 cup
Jaggery - 1/2 cup
Oil to deep fry
METHOD :-
1. Wash and soak rice in water for 3 to 4 hours.
2. Grind the rice with jaggery, coconut and rice without water to a very thick paste.
3. Heat oil in a pan, when hot, heat a spoon full of batter and drop.
4. Fry the mulkas till dark brown.
Serve hot.
INGREDIENTS :-
Cabbage - 2 cups
Peas - 3/4 cup
Onion - 1/2 cup
Tomato - 1/2 cup
Red chillie powder - 1 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Turmeric - 1/4 tsp
Garlic - 2 to 3 pods
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Oil - 1 tbsp
Salt to taste
Cilantro - 1 tbsp
METHOD :-
1.Heat oil in a pan, add mustard seeds, when it starts to pop add cumin seeds, garlic and cook till the garlic turns brown.
2. Add chopped onions and saute till it turns transparent.
3. Add turmeric, red chillie powder, coriander powder and garam masala, saute for a minute.
4. Add tomato, cover and cook till tomato gets soft.
5. Now add peas, cabbage, salt and cover and cook till cabbage is tender.
6. Garnish with cilantro.
Serve with roti.
