Ingredients:
• 2 Cups grated dry coconut
• 10 Red chilies
• 50 gm Bengal gram, roasted
• 1 tbsp Cumin seeds
• Salt to taste
How to make Kobbari Karam:
• Combine the roasted Bengal gram and cumin seeds with red chillies.
• Blend it make a fine powder.
• Add grated coconut, salt and blend till smooth.
• kobbari Karam is ready to serve.
Ingredients:
• 6 to 8 Eggplants• 1 Onion small size, chopped• 5 Green chillies, chopped• 5 Cloves garlic, chopped• Tamarind, cherry size• 2 Tomato, chopped• 1/2 tsp Turmeric powder• 1 tsp Sambar powder• 1 tsp Red chilli powder• 1 tbsp Oil• Salt to taste• 1 tsp Brown SugarFor Tempering
• 1 tsp Mustard seeds• 1 tsp Channa dal• 1 tsp Urad dal• 1/2 tsp Fenugreek seeds• A pinch Asafoetida• Few curry leaves
How to make Kathirikai Kozhambu:
• Cut the eggplants into small pieces and keep it in a bowl of water to prevent turning brown and bitter.• Temper the ingredients and add chopped green chillies, onion and garlic to it.• Sauté it till it turns light brown.• Combine chopped tomato with it, fry well.• Add brinjal, sambar powder, salt, chilli powder, turmeric powder, sugar and tamarind to it.• Add a cup of water and let it simmer over medium flame till it cooked.
Ingredients:
• 1/4 cup Sugar• 2 tsp Corn Flour• 1/2 tsp Cardamom Powder• 100 g Almond Slivers (optional)• Few drops Orange or Red Food Color (optional)• 1 kg Grated Carrot
How to make No-Fat Carrot Halwa:
• Take a pressure cooker; add grated carrots and almonds.• Pressure cook for 3-4 whistles.• Extract ½ cup carrot liquid and allow it cool.• Now add sugar and heat (over low heat) until sugar dissolves.• Combine flour to make carrot liquid paste and add carrot mixture.• Sprinkle cardamom powder and switch off heat.• Stir well before serving.
Ingredients:
• Peel of one Orange• 1 tsp Bengal Gram Dal• 1 tsp Urad Dal• 1 tsp Mustard (seeds)• 2 Chili (red and dry)• Salt to taste
How to make Orange Chutney:
• Sauté orange peel, Bengal gram, urad dal, mustard seeds, and chilies for 2 minutes.• Grind them in a mixer and add salt.
Suggestions:
Serve it with dosas and idlis.
Ingredients:
• 1 tsp Cumin Seeds• 4 Bhavanagri Green Chilies (Slit)• 1 Medium Red Capsicum (Chopped into ¼ inch pieces)• ½ tsp Fennel Seeds• 8-10 Black Peppercorns• 2 medium Potatoes (Boiled and Grated)• 1 piece Ginger (Chopped)• ¼ tsp Carom Seeds• 1 tsp Red Chili Powder• 16 Salted Biscuit• 1 tbsp Oil• ½ cup Cottage Cheese (Grated)• ¾ tsp Dry Mango Powder• Salt to tasteHow to make Mirchi Roll:
• Slit the green chilies and remove the seeds.• Take a pan and heat cumin seeds, fennel seeds, carom seeds and black peppercorns.• Mix potato, cottage cheese and ginger in a bowl.• Pour the roasted spices in a mortar with a pestle with salt, red chili powder and dry mango powder.• Add the mixture into potato mixture and blend it well.
Suggestions:
Garnish with red capsicum and serve immediately.
Ingredients:
• 50 g Methi seeds (fenugreek)• 150 g red Chilli powder• 1 tsp Cumin seed powder• 1 tsp Garlic powder• 1 tsp Sesame (roasted)• 1 tsp Aamchur powder (dry mango powder)• A pinch of Hing (asafetida)• Salt as per taste• 1 tsp OilHow to make Methi Chutney:
• Heat oil in a pan and roast the methi seeds.• Then add chilli powder, garlic, seasame, cumin, amchur and a pinch of asafetida and roast for one minute. Grind them together.• The chutney is ready to serve. It can be stored for a long time.Suggestions:
Serve it wit pancakes, dosas, rice, or idlis
Ingredients:
• 1½ cup Avalakki (Poha)• 1 Onion ( chopped)• 1 tsp Asafoetida (Hing)• 1 Potato (grated)• 4 green Chilies• ½" Ginger( chopped)• 1 tsp Cooking Soda• 1 tbsp Lemon Juice• 2 tbsp Coriander Leaves• 2 tbsp Pudina (chopped)• Salt to taste• 2 tbsp Maida (Refined flour)
How to make Avalakki Cutlet:
• For five minutes, soak avalakki in a mixing bowl.• Drain the water.• Now add, potato, onion, green chilies, ginger and asafoetida.• Stir the mixture well.• Now, add coriander leaves, cooking soda, maida, pudina, lemon juice and salt.• Stir the batter well.• Divide this mixture into 7 to 8 equal portions• Flatten each portion into the shape of cutlet.• Deep fry each until golden brown.• Avalakki cutlet is ready!
Suggestions:
Serve with tomato sauce.
Ingredients:
• 2 Mangoes (peeled, pitted and cut into 1 inch chunks)
• ¾ Coconut Milk
• 2 tbsp fresh Lime juice
• ¾ cup Heavy Cream
How to make Mango Coconut Sauce:
• Put the mangoes in a blender and blend them until smooth.
• Pour the mango puree, coconut milk, heavy cream and lime juice into a saucepan and blend thoroughly. Bring it to boil over medium heat and serve immediately.
Ingredients:• 10 juicy Lychees (peeled and deseeded)
• 2 tender Coconuts
• Sugar if required
• 1 tbsp fresh Whipping cream
• 300 ml chilled Water
How to make Lychee-Coconut Mocktail:
• Break open coconuts.
• Strain coconut water and keep it aside.
• Scrape out inner tender layer of coconut.
• Make sure its soft, thin and tender.
• Now add this to a blender along with lychees, whipping cream and sugar.
• Whirl until it form a smooth paste.
• Now, add coconut water, chilled water and blend again till frothy.
• Add ice cubes and serve immediately
Ingredients:
• 3-4 Brinjals/ Eggplant (cut into big pieces)• 1/2 cup Red Gram• 2-3 Red Chilies (chopped)• 1 tbsp Tamarind Pulp• 2 tbsp Kholamba Powder• 1/2 tsp Mustard Seeds• A few Curry Leaves• A pinch of Asafoetida• 1 tbsp Oil• Salt (to taste)For Kholamba Masala
• 200 gm Coriander Seeds• 25 gm Red Chilies• 5 gm Mustard Seeds• 5 gm Cumin Seeds• 1 tsp Black gram• 1 tsp Bengal gram• 1 tsp Fenugreek Seeds• 1/2 tsp Turmeric Powder• 1/2 tsp Black Peppercorns• 1/2 tsp Asafoetida• 2 tbsp Curry Leaves• Oil (for frying)
How to make Kholamba:
• For preparing the Kholamba masala, fry all the listed ingredients on low heat, until they assume a light brown color. Then, pound them together and sieve.• Blend the Kholamba masala well and store in an airtight container or jar.• Wash red gram and cook to make dal.• Cook the brinjal with enough water separately, till it is soft. Set aside.• Add salt, tamarind pulp, and 1 tsp kholamba powder to the dal. Stir well and add enough water to bring the dal to a boil.• Heat oil to prepare the seasoning. Add in mustard seeds, red chilies, curry leaves and asafoetida.• Finally, add brinjal. Fry for 1-2 minutes.• Add the seasoning to the dal.
Ingredients:
• 1 cup Rice• 1 cup Urad Dal• 1/2 tsp Pepper• 1/2 tsp Jeera• 1/2 cup Coconut• 2 tbsp Oil• 1/2 tsp Channa Dal• A pinch of Hing• A pinch of Turmeric• 3/4 tsp Salt• Green Chilli• 1/2 inch Ginger• A few Curry leavesHow to make Kanjeevaram Idli:
• Soak the rice and urad dal in water for a few hours. Then, wash and grind into a coarse batter adding enough water. Keep it to ferment overnight.• In the next morning, heat oil in a pan and add the rest of the ingredients, fry a bit, and then mix into the batter along with the salt. The batter will be thick.• After that, steam in idli moulds or greased plate for almost 10-20 minutes.• Serve hot with tomato chutney or sambhar.
Ingredients:
• 1 raw Kerala Banana (Nendra pazham) or 2 green Plantains (medium size)• 200 g Yam• !/2 tsp Turmeric Powder• 2 cup Curd/ Yogurt (sour)• Salt to tasteFor Masala Paste
• 1 cup Coconut (grated)• 1/2 tsp Turmeric Powder• 1 tsp Pepper Corns• 6 Green Chilies• 1 sprig Curry LeavesFor Seasoning
• 2 tbsp Coconut Oil• 1 tsp Mustard Seeds• Curry Leaves (few)
How to make Kalan:
• Firstly, cut banana and yam into small cubes.• Boil them, with turmeric and pepper powder added to the water. Add salt to it.• Grind all the masala ingredients to a paste.• Add this masala to cooked vegetables.• Simmer for a few minutes.• Add beaten curd, stir well and remove from heat.• For seasoning, heat oil in a pan. Add mustard seeds and curry leaves.• Add this seasoning to the Kalan.• Sere hot.
Suggestions:
Serve witn plain rice or roti.
Ingredients:
• 2 cups Rice
• 1 cup Split Gram Lentil (Urad Dal)
• 1 Onion (chopped)
• 2 Tomatoes (finely chopped)
• 2 Green Chilies (sliced)
• 1 tbsp Coriander Leaves (chopped)
• 1 inch Ginger (paste)
• 15 Cashew Nuts (chopped)
• 2 tbsp Oil
• Salt
How to make Kaju Uttapam:
• Soak rice and the dal separately for 6 hours or overnight.
• Blend them separately to a smooth paste.
• Put them together in a bowl and mix salt.
• Ferment them for 12 hours.
• Now, add red chili powder to the rice bowl.
• Heat oil on a flat pan and spread the mixture over it.
• Spread all the other ingredients over it.
• Fold it when it becomes golden on one side.
Suggestions:
Serve with coconut chutney.
Ingredients:
• 1 cup Rice (cooked)• Coriander Leaves (chopped)• 2-3 Green Chillies (chopped)• 2-3 boiled Potatoes (diced into small cubes)• 1/2 tsp Chilli Powder• 1/2 tsp Turmeric Powder (Haldi)• 2 Onion ( sliced)• 1’’ Ginger (chopped)• 1 cup Besan (Gram flour)• 1 tsp Chaat Masala• 1/4 tsp Amchur Powder (Dry Mango )• Salt to taste
How to make Jhatpat Rice Pakoras:
• Take besan in a bowl. Add turmeric, chilli, amchur powder and chat masala.• Add little warm water to make a batter.• Now, add onion, ginger, green chilies, coriander, potato cubes and rice.• Instantly, deep fry in hot oil.• Garnish with coriander leaves
Suggestions:
Serve with pickle or tamarind chutney.
Ingredients:
• 1 cup Onion (chopped)• 1 cup Tomato (chopped)• 6 Idlis• 1 tbsp Coriander Leaves (chopped)• 1 tbsp Tamarind Chutney (Imli)• 1 tbsp Cashew Nuts (roasted)• Oil (for deep frying)• 1 tbsp Mint Chutney (Pudina)
How to make Idli Chaat:
• First, cut the idlis into small pieces.• Heat oil in a kadhai.• When hot, add idli pieces and deep fry.• Now, add onion, tomato, tamarind and mint chutney.• Mix well.• When done, remove from heat.• Garnish with coriander leaves, roasted cashew nuts.
Ingredients:
• 1/4 kg green Tomatoes• 6 Garlic cloves• 4 green Chilies• 1 tsp Cumin seeds (Jeera)• 100g Sesame seeds (roasted)• 1 inch Tamarind (ripe, soaked)• 1 tbsp Oil• Salt to taste
How to make Green Tomato Chutney:
• Add oil in kadai and roast the jeera, garlic, and green chilies. Keep them aside.• Cut tomatoes into 4 pieces and add them in the same oil.• Cook them till they become tender.• Cool the tomatoes and grind them together with the roasted ingredients in a mixer and add salt to it. .
Suggestions:
Serve with plain rice.
Ingredients:
• 500 g Fish (cut into pieces)• 2 Onions (paste)• ½ cup Water• 1 tsp Ginger (paste)• 1 tbsp Vinegar• 4 Green Chilies (paste)• 1/2 tsp Turmeric• ½ cup Coconut (grated)• ½ tsp Mustard Seeds• 2 tbsp Oil• Few Curry Leaves• ½ cup Coriander Leaves (finely chopped)• 1 tsp SaltHow to make Fish Putto:
• Cook the fish in water, salt, vinegar and turmeric. Cook till the water evaporates.• Keep aside the cooked fish.• Now heat oil in a pan and put mustard seeds and curry leaves.• Add chili, ginger, and onion paste to the oil and fry till oil separates in the pan.• Now add coconut and fish in the pan.• Simmer the flame and cook till it becomes crispy brown.• Garnish it with coriander.Suggestions:Serve hot with rice.
Ingredients:
• ½ kg Fish (King fish or Butter fish)• 2 medium-sized Onions, sliced• 6 Green Chilies, slit• 2-inch piece Ginger, chopped• 4 Garlic Pods, chopped• 2 tsp Vinegar• 12 Curry Leaves• 1½ cups Thin Coconut Milk• ¾ cup Thick Coconut Milk• 1 tbsp Kashmiri Chili Powder• ½ tsp Turmeric Powder• 1 tsp Coriander Powder• ½ tsp Cumin Powder• Salt, to taste• 3 tbsp Oil
How to make Fish Mappas:
• In a small bowl, prepare a paste of kashmiri chili powder, turmeric powder, coriander powder, salt, and cumin powder, with 4 tsp water.• Heat oil in a pan and saute onions, green chilies, garlic, ginger and curry leaves together.• When the onions start turning purple, put masala paste in it (prepared earlier) and mix.• Now, put in thin coconut milk, vinegar and salt and mix. Cover it and let it boil.• When the mixture has boiled, put fish in it and let it cook for about 10 to 15 minutes.• When the fish is tender and the gravy thickens, put thick coconut milk in it and let it cook on simmer flame for 3 minutes.• Remove from flame and serve hot with rice.
Ingredients:
• ½ cup Honey• 4 Wheat Bread• ½ cup Almonds, Cashews, Pistachios (Finely Chopped)
How to make Dry Fruits Sandwich:
• Take one slice of bread and spread honey all over.• Put the mixture of all dry fruits and cover it with another slice of wheat bread.• Toast it in a toaster and serve it immediately.
Ingredients:• ½ big Onion (chopped finely)• 1 cup Chana Dal (soaked in water for 3-4 hrs)• 3-4 Curry Leaves (chopped finely)• 2 Green Chilies (low spiced)• Oil for deep frying• Salt as per taste• ½ tbsp Grated Coconut (fresh/frozen)• Pinch of Asafetida (Hing)• ½ tsp Red Chili Powder• 1 tbsp Rice Flour
How to make Dal Vada:
• Pulse the green chilies in a blender till they are coarsely grounded.• Drain out water from the soaked dal and pulse it a couple of times. The dal should not become a paste it should be just coarsely ground.• Mix all ingredients except oil.• Take a heavy bottomed pan and heat oil in it. Alongside take small dumplings out of dal mixture and flatten them in between your palms.• Drop these dumplings or Vada into the oil and depp fry them. Make sure the heat is between low-medium, because if the heat is high the outer portion cooks faster than the inner one giving you a semi-cooked or burnet Vada.• Once done remove the Vada from oil and drain it on a paper towel.• Serve it hot with coconut chutney.
Ingredients:
• 3 cups Plain Curd• 6 cups Uncooked Rice• 1 twig Curry Leaf (Kadipatta)• 1 tsp Mustard Seeds• 2 tsp Coriander Leaves (chopped)• 2-3 Dry Red Chilies• 2 tbsp Cooking Oil• Salt to taste
How to make Curd Rice:• Wash rice, put it in a pressure cooker and cook it till done.• Take a small pan and put some oil into it. Heat the oil.• When the oil becomes hot, put mustard seeds, curry leaves and dry red chilies into it. Cook till the chilies are almost black.• While stirring, add curd and salt to it.• Now, add the cooked rice to the curd mixture and mix them well.• Garnish the rice with coriander leaves.• Curd Rice is ready to serve.
Ingredients:
• 1 cup Parboiled Rice• 1/2 cup skinless Split Black Gram (Dhuli Urad Dal)• 2 stalks Green Garlic (finely chopped)• 2 tsp Red Chilli Flakes• Salt to taste
How to make Chilli Garlic Idlis:
• Soak the rice and black gram separately, at least four hours before the preparation and then drain off the water.• In a grinder, grind rice and black gram separately to make a smooth paste.• Take a bowl and mix the two batters together adding sufficient water to get a nice consistency. Add salt to it and leave it to ferment overnight.• Mix the chopped green garlic to the fermented batter.• In a steamer, pour sufficient water and bring it to boil.• Take the idli moulds and grease them lightly.• Scoop the batter into the moulds and top it with chopped green garlic and red chilli flakes and put it in the steamer.• Steam the idlis for twelve to fifteen minutes.• Serve hot with chutney.
Ingredients:
• 2 Tomatoes (pureed)
• 1 Onion (finely chopped)
• 1 cup Cooked Chickpeas
• 3 Green Chilies (chopped)
• 1 tsp Garam Masala
• 1 tbsp Pepper Powder
• 1 tbsp Oil
• 1 cup Spinach (chopped)
• 1 tsp Ginger Garlic Paste
• Salt to taste
How to make Chickpea And Spinach Curry:
• Take a kadai and pour oil into it. Add finely chopped onions.
• Put ginger garlic paste and fry for a few minutes.
• Add green chilies, tomatoes, garam masala, salt and pepper. Add some water and let it cook for 2-3 minutes.
• Add spinach leaves to it after cooking for 3 minutes and leave it again for 2 minutes.
• Add cooked chickpeas and some water and let it cook for 10 minutes.
Ingredients:
• 1 Celery Stem (with edges removed)
• 2 Green Bell Peppers
• 2 Tomatoes
• 1 small Onion
• 2 Green Chilies
• 3 tbsp Coriander Seeds
• 1 tsp Fenugreek Seeds
• 1 tsp Tamarind Pulp
• ½ tsp Cumin Seeds
• ½ tsp Turmeric
• 5 dry Red Chilies
• ¼ tsp Asafetida
• 2 tsp Oil
• Salt (as required)
• Water (as required)
How to make Celery Chutney:
• Wash celery, green bell pepper, tomatoes, onion and green chilies thoroughly.
• Chop the vegetables into medium pieces. Set aside.
• Place a saucepan over heat and heat oil.
• Add coriander seeds, fenugreek seeds, cumin seeds and dry red chilies. Stir fry.
• Add the chopped vegetables, turmeric and asafetida. Stir fry till the veggies appear a little cooked.
• Remove the saucepan from heat and transfer the contents onto a plate. Leave it for cooling.
• Now, add the contents to a blender and grind into a fine paste, adding water as required. Do not add too much water since the chutney should be of thick consistency.
• Add salt and tamarind pulp. Blend.
• Serve the spicy chutney with rice or chapatti.
Ingredients:
• 3 cups of washed and grated Carrots• 1 Onions (cut into pieces)• 1 cup grated coconut• Curry leaves• 1 tsp of Chana dal• 1 tsp Urad dal• 1 tsp Mustard seeds• A few Red chilly pieces• 1/2 tsp of Jeera• 1/2 tsp Turmeric• 1 tsp Chilly powder• A pinch of Hing• 3 tbsp Oil• Salt
How to make Carrot fry:
• In a pan, heat oil and add curry leaves, chana dal, urad dal, jeera, mustard seeds, red chilies and hing.• As the mustard seeds starts to splutter, add onion and fry until it turns light brown.• Now add carrot and fry for some time.• Add turmeric and salt and fry for 10 minutes more.• When carrots are cooked, add chilly powder and the grated coconut to it and fry for 5 minutes.• Now Carrot fry is ready.
Ingredients:
• 1 cup Carrot (grated)• 1 tsp Bengal gram Dal• 1 tsp Mustard seeds• Asafetida (a pinch)• Curry leaves (few)• 4 dry Chilies• 2 tsp Oil• Salt to taste
How to make Carrot Chutney:• Heat oil in a kadai or a wok.• Add muster seeds and let it splutter.• Add Bengal gram, curry leaves, dry chilies, carrot and asafetida.• Cook them for 5 minutes and grind them in a mixer.• This chutney goes well with dosas and idlis
Ingredients:• 3 Eggs
• 3 tbsp All Purpose Flour• 1 (9 inch) unbaked Pie Crust• 1 cup Buttermilk• 1/2 cup Butter (softened)• 1 1/2 cups White Sugar• 1 tbsp Lemon Juice• 1/8 tbsp Nutmeg (freshly grated)• 1 tsp Vanilla Extract
How to make Buttermilk Pie:
• Preheat the oven at 175 degrees C.• In a bowl, whisk the eggs until they turn frothy and add butter, sugar, and flour. Blend them all well until they form a smooth consistency.• Next, stir in the buttermilk, the lemon juice and the nutmeg and pour it into the pie crust.• Bake it for about 40 mins to one hour or until its centre is firm
Ingredients:
• 6-8 slices White Bread• 1 medium Potato (boiled and diced)• 1 medium Onion (chopped)• 2 Green Chillies (chopped)• 1/4 tsp Mustard Seeds• 1/2 tsp Cumin Seeds• 1/4 tsp Turmeric Powder• 1/2 tsp Red Chilli Powder• A pinch of Asafoetida (Hing)• 4 tbsp Oil• 1 tsp Lemon Juice• 2 tbsp Fresh Coriander Leaves (chopped)
How to make Bread Upma:• Cut the bread slices into small cubes without crumbling them.• In a wok (kadhai) heat oil and add a pinch of asafoetida, cumin seeds and mustard seeds and cook till it starts to splutter.• Add onion to it and sauté for some time till pink. Add boiled potatoes to it and sauté again.• Add turmeric powder, red chilli powder and mix well. Toss in the bread and mix again without breaking them. Cook for 2 minutes. You can add a little water to it if required.• Add lemon juice, green chillies and coriander leaves and toss.• Serve hot.
Ingredients:
• 1 peeled Beetroot• 2 finely chopped Green Chillies• 1/2 tsp Urad Dal• 2 tsp Refined Oil• 1 tsp Mustard Seeds• A pinch of Asafoetida• 6 to 8 Curry Leaves• Finely chopped Coriander• 2 tsp Lime JuiceHow to make Beetroot Salad:
• Grate the beetroot into thin juliennes. Take a pan and heat oil in it. Add mustard seeds to it when hot enough. When they begin to crackle, add the urad dal and asafoetida.• Wash the curry leaves and add them when the urad dal turns red to brown in colour, followed by green chilies, but make sure no to let the chilies fry all the way. The chilies should be half done so that they lose their pungency.• To this tempering, add the grated beetroot, the salt and the chopped coriander and toss on high flame for a few seconds, till the beetroot becomes crisp.• Remove from the stove and transfer into a serving bowl.• Add the lemon juice and toss once again to mix the flavour.
Ingredients:
• 5 cups Milk• 2 Bananas (Peeled & Sliced)• ½ cup Sugar• 6 Ice-cubes
How to make Icy Banana Milkshake:
• Combine together bananas, ice cubes, milk and sugar in a blender.• Cover and blend for 2 min or until finely crushed.
Ingredients:
• 4 cups Idli batter• 1 cup Onion (chopped finely)• 1/2 tsp Garlic paste• 1/2 tsp Ginger paste• 1/2 tsp green Chili (chopped finely)• 1 tbsp Coriander leaves (chopped finely)• Asafetida (a pinch)• Oil to fry• Salt to taste
How to make Fried Idli Patties:
• Blend all the ingredients with the batter.• Heat oil in a kadai. Take a spoonful of batter and deep fry in oil.• Serve hot.Suggestions:Serve hot with mint chutney or tomato sauce.
Ingredients:
• 1 ½ cup Rice (cooked)• 2 cups Rice Flour• 1 ½ tsp Salt• Water (as required)• Ghee/oil (as required)
How to make Coorgi Roti:
• Take a bowl and mix the rice flour and salt. Don't forget to sieve the rice flour before using.• Blend the cooked rice with two tablespoons of water in a mixer.• Now add the cooked rice mixture to the rice flour and mix well.• Knead it into a dough by mixing enough water.• Cover the dough with a wet muslin cloth and keep it aside for some time.• Now take a small portion of the dough and make a round ball.• Then roll it up giving it the shape of a roti• Repeat the process with the rest of the dough.• Cook the rotis in a tawa with little oil or ghee till brown specks appear.• Smear the rotis with ghee and serve them hot with chutney or pickle.
Ingredients:• 1 ½ Desiccated Coconut
• ½ cup Almonds (Coarsely Grounded)
• 1 cup Chocolate (Grated)
• ¼ cups Walnuts (Crushed)
• 2-3 tbsp Condensed Milk
• Pistachios (Blenched and Peeled) as required
How to make Choco Coconut Laddoos:
• Melt the grated chocolate in a microwave on high for a min.
• Take two cups of desiccated coconut in a bowl. Add almond powder and walnut powder and mix.
• Take the chocolate out of the microwave oven and whisk with a spoon till it smoothens. Add it to the desiccated coconut mixture.
• Add 2 tbsp of condensed milk and mix well. Add one more tbsp of condensed milk if required.
• Shape them into small laddoos, roll them in the remaining desiccated coconut and arrange on a plate and serve.
Ingredients:
• 200 g Boneless Chicken
• 500 g Chicken Bones
• ½ Coconut (Scraped)
• 1 Lemon Sized Ball
• 1 tsp Rasam Powder
• 2 medium Tomatoes (Chopped)
• 20 Curry Leaves
• 2 tbsp Pure Ghee
• Salt to taste
• ¼ cup Fresh Coriander Leaves (Chopped)
• 1 tsp Mustard Seeds
• 2 dry Red Chili
• A pinch of Asafetida
How to make Chicken Coconut Rasam:
• Soak tamarind in half liter warm water; remove the pulp, strain and reserve.
• Clean and wash chicken bones properly.
• Grind the scraped coconut with warm water, extract coconut milk and keep aside.
• Reserve the coconut residue as well.
• Boil the chicken bones in one and a half liter of water for fifteen minutes.
• Add the tamarind water, tomatoes, boneless chicken, salt, Rasam powder, asafetida, ten curry leaves and continue cooking.
• Cover it and simmer till the liquid becomes half and you get a good aroma. Add the coconut residue, sprinkle chopped coriander and simmer for about three to four minutes.
• Remove the vessel from heat and add cooked chicken.
• Heat up the ghee and temper with mustard seeds, red chilies and the remaining curry leaves.
• Add the mixture to the prepared Rasam and cover immediately to trap the flavor. Serve hot.
Ingredients:
• 2 Cups rice flour• 4 tbsp Bengal gram• 2 tbsp Ground nuts• 6 Green chilies• 1 tsp Salt• Oil for frying• Water to make dough
How to make Chekkalu:
• Grind green chillies to make a fine paste.• Combine rice flour, ground nuts, roasted Bengal gram, salt and chilli paste, mix well.• Add sufficient water and knead the mixture into soft and stiff dough.• Make lime sized balls from the dough.• Now flatten each ball into a circle using your fingers and palm.• Heat oil in a skillet and deep-fry them until golden brown.• Now Store Chakkalu in an airtight container.
Ingredients:
• 5 Big brinjals• 8 Green chillies, finely chopped• 1 Big onion, finely chopped• 1 Sprig curry leaves, chopped• 1 tbsp Coconut scraping• Tamarind, gooseberry size• A pinch of turmeric powder• A pinch of asafoetida• 1 tsp Urad dal• 1 tsp Mustard• 1 tsp Salt• 1 tbsp Oil
How to make Brinjal Kotsu:
• Cut brinjals into big pieces and cook till soft.• Grind together coconut, tamarind and cooked brinjal to form smooth paste.• Heat oil in a kadai and add mustard.• When it pops up, add asafoetida and urad dal and fry until golden brown.• Add green chillies, curry leaves and onion. Fry it for five minutes.• Now mix the brinjal paste, salt, turmeric powder and little water.• Reduce the heat and keep it on fire for two to three minutes.• Egg Plant Kotsu is ready to serve.
Ingredients:• 10 slices White Bread• 1/2 cup Semolina (rawa/suji)• 1 tsp Rice Flour• Salt to taste• 2 tsp Split Black Gram Skinless (Dhuli Urad Dal)• 1 medium Onion (chopped)• 1-2 Green Chillies (chopped)• 1/2 inch piece Ginger (chopped)• 2-3 Curry Leaves (chopped)• 1 tsp Mustard Seeds• 2 tsp Yogurt (whisked)• Oil to deep fry
How to make Bread Dosa:
• Take the bread slices, cut the brown edges and soak it in water for two minutes. Squeeze out the excess water and gently crush the bread. Keep aside.• In a bowl, take semolina, rice flour, salt and water and make a thin batter. Add the crumbled bread and yogurt to the batter and blend it well in a mixer. Pour it out in a clean bowl and check the consistency.• In a pan, heat two tablespoons of oil and add mustard seeds, black gram, curry leaves, chopped ginger, green chillies, onion and sauté till light brown. Allow it to cool a little and then mix it to the batter.• Take a dosa tawa, dab it with a little oil and wipe it with a clean wet cloth.• Pour a big spoonful of the batter onto the hot tawa and spread wide.• Drizzle a little oil on top and sides and cook for two to three minutes. Turn and cook the other side till brown and crisp.• Serve with chutney.
Ingredients:
• 3 Green Chilies• 1 small Onion (finely chopped)• 1/4 tsp Cumin Seeds• 1 cup Rice Flour• 1 cup Besan (Gram Flour)• A few sprigs Coriander Leaves (chopped)• 3 cups Water• Salt to taste• Oil as required
How to make Besan Dosa:
• Make a paste of the green chilies.• In a mixing bowl, add besan, rice flour, green chili paste, cumin seeds, coriander leaves and salt.• Add water to the mixture and make it into a thin batter.• Keep a flat pan on medium high heat; apply a little oil on the pan.• When the pan gets hot, pour a ladle full of the batter on the pan and spread in circular motions.• Layer the dosa with chopped onions.• Once the lower side becomes brown put some oil around the dosa and slowly turn it on to the other side for a minute.• Note: You can make your own improvisations by adding grated cucumber, grated carrot, or grated coconut to your batter.
Suggestions:Serve with sambhar or chutney
Ingredients:
• 1 Banana Flower (cut and soak in water, mixed with buttermilk)• 1 cup Coconut (grated)• 1/2 tsp Mustard Seeds• 3 Red Chilies• 1 sprig Curry Leaves
• 2 tsp Coconut Oil
• Salt to taste
How to make Banana Flower Curry: • Boil the banana flower pieces in water for 7 minutes.• Strain the water.
• Heat 2 tsp of coconut oil in a kadai or wok. Add mustard seeds, curry leaves and red chilies.
• Next, add boiled banana flower, reduce the heat and cook for 5 minutes.
• Mix in salt and grated coconut.• Stir well and serve.
Suggestions:
Serve hot with roti, parotta or plain rice.
Ingredients:
• 2 medium Apples
• 1 medium Beetroot
• 3 medium Cucumbers
• Few drops of Lemon Juice
How to make Apple, Beet And Cucumber Juice:
• Grate the apples coarsely along with the peel and transfer it into a bowl.
• Grate cucumber and beetroot in the similar way and add to the grated apples. Add lemon juice and mix everything well.
• Transfer the mixture to the muslin cloth and squeeze out the juice into a fresh bowl. Pour into individual glasses and serve chilled.
Ingredients:
• 1 Mango
• 1 tbsp Sugar
• 1 cup Yogurt
• 2-3 strands Saffron (kesar)
• A pinch of Green Cardamom Powder
How to make Aam Ki Lassi:
• Wash the mango properly and then peel it and remove its seed.
• Grind its flesh into a mixer to make a paste out of it and transfer it into a bowl.
• Take yogurt, sugar and ice cubes and blend it properly in the same mixer for a minute.
• Add the mango paste and blend again for half a minute on minimum speed.
Suggestions:
Garnish with saffron strands and serve chilled.
