Ingredients:
• 3 Egg yolks
• 30 gms Gelatine
• 140 ml Lemon juice
• Thin rind of 1 lemon
• 175 gms Sugar
• 400 ml Water
How to make Amber Jelly:
• Put the above ingredients in a pan and allow the mixture to soak for about 5 minutes.
• Whisk it over the flame till it reaches near boiling point.
• Avoid boiling because it may lead to the curdling of the eggs.
• Allow to cool , decorates with lemon rind and serve.
Ingredients: • For the batter:• 1 cup Sooji (semolina)• 1/4 cup Curd• 1 cup Water• 1 tbsp Coriander Leaves (chopped)• Salt to tasteFor the tempering:• 1/2 tsp Mustard Seeds• 1/2 tsp Cumin Seeds• A pinch Asafetida• 1 tsp Urad Dal (split black lentils)• 1 tbsp Broken Cashew nuts• 4 to 6 Curry Leaves• 2 Green Chilies (chopped)• 1-1/2 tsp Oil
How to make Suji Idli:
• Combine all ingredients of the batter together in a bowl and leave aside for 10 minutes.• Now heat oil in a pan and add oil in it.• Add in mustard seeds, cumin seeds, allow spluttering.• Add dal, asafetida, cashew nuts, curry leaves, green chilies, fry a little and then add the sooji.• Fry stirring continuously till it gives off a distinct smell. Put off the flame and allow cooling.• Grease the idli moulds using little oil.• Add the tempering to the batter and mix well.• Pour 2 tablespoons of batter into each greased cavity of the idli moulds and steam for 5-7 minutes.• Repeat with the remaining batter to make more idlis.Suggestions:Serve hot with coconut chutney and sambhar.
Ingredients:
• 2 Cups rice• 1 Cup poha• 1 Cup butter milk or yogurt• 1 tsp Fenugreek seeds• Salt to taste• Oil as needed
How to make Set Dosa:
• Wash and soak rice and fenugreek seeds in warm water for about 2 hours.• Wet poha with little water and then grind the rice and methi seeds along with poha and salt into a very soft thick batter.• Put it in a warm place for fermentation for 8 to 12 hours.• Combine the yogurt or buttermilk with the batter, mix well.• Pour the batter into the griddle.• The thickness of the batter should be such as when poured on the heated griddle it should automatically set itself into a fine thick circle.• Cook both sides over medium heat, use little oil.• Set Dosa is ready to serve.
Ingredients:
• ½ cup Cabbage• ½ cup Sprouted Green Gram• 1 cup Rice• 1 Green Capsicum• 1 Onion• 1 Carrot• 2 tsp Soy Sauce• 2 tsp Oil• Salt to taste• Ajinomoto, optionalFor Grinding
• Ginger• 3 Green Chilies
How to make Sprouted Green Gram Pulav:
• Take a large pan and heat oil.• Chop vegetables and add to pan along with chili paste.• Stir fry for 5 to 10 minutes and add cup of sprouted green gram• Add rice and salt and mix properly.• Add soya sauce and ajinomoto (if required).• Mix all the ingredients thoroughly.• Keep on heat for 2 minutes and serve hot.
Ingredients:
• 1 cup Toovar Dal• 1/ 4 cup Coconut (grated)• 3 Red chilies• 1 Green Pepper (cut into pieces)• 1 Onion (chopped)• 1 Tomato (chopped)• 1 tsp Mustard Seeds• 1 tsp Tamarind Paste• 1 Pinch hing• 2 tsp Channa dal• 3 tsp Dhania seeds• Pinch of turmeric Powder• Coriander leaves• 3 tsp Salt
How to make Sambar:
• Wash toovar dal and boil it with 3 cups of water.• Fry chana dal, hing, dhania seeds and red chilies for few minutes.• Add grated coconut and fry again.• Grind the mixture with sufficient water.• Heat oil in a frying pan and fry green peppers.• Boil vegetables, tomatoes, tamarind paste, turmeric and salt in water.• Add to it the mixture of third step and cook again for 5 minutes.• Add boiled dal to it and again boil it.• Meanwhile fry the mustard seeds and onions.• Add the above contents along with coriander leaves to the mixture and mix well.• Sambar is ready to serve.
Ingredients:
• 1 cup Raw Rice• 1 tsp Moong Dal• 1 cup Milk• 4-1/2 cups Water• 2-1/2 cups Jaggery (grated)• 10 Cashews• 10-15 Raisins• 3 tbsp Ghee• 1 tsp Cardamom Powder
How to make Sakkarai Pongal:• Take rice and moong dal in a pressure cooker.• Add milk with 4 cups of water in it. Cook it.• Now add 1/2 cup of water to the jaggery and heat it.• When the jaggery melts completely in water , remove from fire.• Filter it and add to the cooked rice.• Stir for 3 mins so that the rice and the jaggery blend together.• Heat ghee in a pan and add cashews and raisins to it.• Fry till it becomes golden brown and add to the pongal.• Finally sprinkle cardamom powder all over and serve.
Ingredients:
• 1/4 tsp Fenugreek Seeds• 1/2 cup split & dehusked Black Gram• 1-1/2 cups Rice• Salt• Oil for frying
How to make Rava Urad Dosa:
• Soak rice, black gram, and fenugreek seeds for about 3 hours.• Then, wash and grind to thick paste and allow it to ferment overnight .• Next morning, add salt and enough water to make it a medium thick batter.• Take a pan and heat it. Pour a laddle full of batter in the center of the hot pan.• Lift the pan from fire and tilt it in circular motion to form a dosa.• When the one side of the dosa is cooked, add 1/2 a tsp of oil and turn over and cook on a medium flame till golden.• Serve hot with coconut chutney.
