DHAL KESARI AND KICHIDI

INGREDIENTS

FOR KESARi

1. 1/2 cup           green gram
2. 1 cup              Rava
3. 1 1/2 cups       sugar
4. 1 tsp               cardamom powder
5.  1/4 tsp           saffron color
6. 2 1/4 cup        water
7. 5 drops            rose essence
8. 1/4 cup            ghee or oil
9. 1/4 cup            milk

METHOD

• Boil green gram add 2 1/4 cup water.
• Fry Rava adding 1 tsp of ghee.
• Mix dhal, water, and cook for 3 minutes.
• Now add sugar, milk, essence and saffron color.
• Cook for 2 minutes and add ghee or oil.
• Add cardamom and fried cashew nuts and raisins.

FOR KICHIDI

1. 1 cup                       rava
2. 1/2 cup                    green gram
3. 1/2 cup                    tur dal
4. 1/2 cup                    bengal gram dhal
5. 2 tsp                        salt
6. 1/4 cup                    oil
7. 2                              onions chopped 
8. 5                              green chilies slit
9. 1                              tomato chopped
10. 6 leaves                   curry leaves
11. Handful                   coriander leaves
12. 4 cups                      water
13. 1/2                           lemon
14. 1 tsp                        ginger- garlic paste
15. 1/4 tsp                     turmeric
16. 1 tsp                        mustard seed
17. 1 tsp                        urad dhal
18. 1 tsp                        Bengal gram dhal

Method

• Fry rava in 1 tsp of oil.
• Pressure cook dhal adding turmeric.
• Heat oil add seasoning splutter mustard
• Add onion, green chilies, curry leaves, and ginger- garlic paste.
• Now add cooked dhal,rava and salt.
• Cook for 5 minutes and add lemon juice.
• Garnish with coriander leaves and ghee.
• Mix well and serve with Kesari bhath.

Veg rice with green kofta gravy

INGREDIENTS

1. 1 cup                 boiled rice
2. 1                       onion chopped
3. 1 tsp                 ginger- garlic paste
4. 1 tsp                 chilly powder
5. 1                      carrot chopped
6. 10                    beans chopped
7. 1/2                   cabbage
8. Handful           coriander leaves
9. 2 tsp                Salt                   
10. 1 tbsp              oil
11. 1/2 tsp             lemon

Method

• Heat oil add onion, ginger- garlic paste and fry.
• Add vegetables and close the lid for 3 minutes.
• Open the lid and add chilly powder, salt.
• Mix and keep the lid closed for again 3 minutes.
• Finally add rice, lemon, and fry.
• Garnish with coriander leaves.

RAW BANANA FRY [PODIMAS]

INGREDIENTS

1. 1               raw banana
2. 4              green chilies
3. Few               curry leaves
4. 1 tsp         ginger- garlic paste
5. 1/4 tsp      turmeric
6. 1 tsp         salt
7. handful    coriander leaves
8. 1 tbsp      grated coconut
9. 2              onions chopped
10. a pinch    asafoetida[ hing]
11. 1 tbsp      oil
12. 1 tsp        mustard seeds
13. 1 tsp       urad dhal
14. 1 tsp        lemon juice

METHOD

Halve banana and boil adding turmeric.
Cool and remove the skin and grate.
Add lemon juice .asafoetida, salt and mix.
Heat oil and splutter mustard seeds,
Then add onion, curry leaves, ginger-garlic paste and green chilies.
Fry well and add grated banana to it.
Fry till dry and at last add coconut and coriander leaves.

MIXED DHAL DOSA

INGREDIENTS

1. Tur Dhal                      1/4 cup
2. Red gram                     1/4 cup
3. Green gram                  1/4 cup
4. Bengal gram                 1/4 cup
5. Urad dhal                     1/4 cup
6. Rice                              1 cup

For Grinding

1. 
2.  4             red chilies
3.  1/2"        cinnamon
4.  4            cloves
5.  1 tsp       fennel seeds
6.  1/2 tsp    cumin seeds
7.  1/2"        ginger
8.  3 flakes  garlic
9.  1 tsp       rock salt

Method

• Soak rice and dhal together for 2 hours.
• Grind them adding the above masala.
• Add salt while grinding.

For dosa batter

1. Onion                        2 chopped finely
2. Green chilis              6 chopped
3. Curry leaves             handful chopped
4. Coriander leaves       handful chopped

Method

• Mix the above ingredients to the batter.
• Add water if the batter is thick.
• Pour a ladle full batter on hot Tawa and roast on both sides adding ghee or oil.
• Serve with tomato chutney.

EGG PLANT GREEN CURRY

INGREDIENTS

1. 3 long   size eggplant cut lengthwise
2. 2           onions chopped
3. 1           tomato chopped
4. 1 tsp     salt to taste
5. 1/4 tsp   turmeric
6. 1 cup    water
7. 1 tsp     garam masala powder

FOR GRINDING

1. 3                green chilies
2. 1/2 "          ginger
3. 6 pods       garlic
4. 1 bunch     coriander leaves

FOR SEASONING

1. 1 tsp mustard seeds
2. 1 tsp urad dhal
3. curry leaves
4. 1 tbsp oil

METHOD

• Heat oil in a pan add seasoning, curry leaves and splutter mustard seeds.
• Add onion and fry for 2 minutes and mix with eggplant and tomato.
• Fry till eggplant changes its color.
• Add grounded masala, turmeric, salt, and fry.
• At last add water, boil, and simmer for 15 minutes.
• Serve with chapattis and curd rice.

BANGALORE MASALA DOSA

This is famous in my native place Bangalore. I love this dosa. So I want to share this recipe with all of them. In Hotels they grind the dough by adding different ingredients. There we get superb dosas. I do it in a simple method to satisfy ourselves at home. My children like it very much.

INGREDIENTS

1. 1 cup          Idli batter
2. 1 tbsp         rawa or wheat flour
3. 1 tbsp         sugar
4. 1 tsp           salt

• Mix and soak for 1 hour

Ingredients for grinding

1. 1 cup               Idly rice
2. 1/4 cup            urad dhal
3. 1/2 cup            rice flakes
4. 1 tsp               fenugreek seeds
5. 1 tbsp             tur dhal
6. 1 tsp               salt
7. 1 tbsp            sugar

Method

• Soak rice, urad dhal and fenugreek seeds for 2 hours.
• And rice flakes for 1 hour
• Grind all at once to a smooth paste.
• Add salt and sugar.
• Leave it to ferment for 10 hours.

For red masala

1. 1 tsp             chilly powder       
2. 1/2 tsp          turmeric
3. 1 tsp             salt
4. 2                  onion
5. 1/4 tsp         orange-red color

• Grind to a smooth paste.

For potato masala

1. 4                                boiled and mashed potatoes[boiled peas and carrots can be added]
2. 1/2 tsp                       turmeric
3. 2                                onion sliced
4. 4                                green chilies cut
5. 1 tsp                           ginger-garlic paste
6. 5                                 curry leaves
7. 1 tbsp                         oil
8. 1/2 tsp                        each of  mustard seeds, urad dhal, Bengal gram
9. 1 tsp                           salt to taste
10. Handful                      coriander leaves chopped

Method

• Heat oil in a pan splutter mustard seeds and fry dhals.
• Add onion, green chilies, turmeric, and ginger-garlic paste.
•  Fry and add mashed potatoes and salt.
• Mix well and garnish with coriander leaves.

For dosa

• Heat dosa pan and pour dosa dough on it, smear oil or ghee on the dosa.
• Take a tsp of red masala and spread on dosa and roast till crisp and turns red in color.
• Add a tbsp of potato mix on dosa and fold.
• Put 1 tsp butter on dosa and serve with chutney and sambar.

OATS FRIED CHICKEN

INGREDIENTS

1. 4 leg pieces
2. 1 cup oats
3. 1/2 cup milk
4. 1 cup all-purpose flour

TO MARINATE

1. 1 tsp ginger-garlic paste
2. 1 tsp salt
3. 1/2 tsp turmeric
4. 2 tsp chilly powder
5. 1 tsp garam masala powder
6. 1/2 lemon

Method

• Mix the above ingredients adding little water.
• Marinate the chicken pieces and keep it for 1 hour.
• After that take one leg piece and dust in the flour and later in milk.
• Now finish the leg pieces in oats. Press well and keep it for 1/2 an hour.
• And deep fry in oil or grill for 20 minutes, brush with oil.
• Serve with onion rings and mayonnaise

DHUM ROOT [PUMPKIN SWEET]

INGREDIENTS

1. 1/2 cup            semolina
2. 1 cup               pumpkin grated
3. 1 cup               carrot grated
4. 1 tbsp              raisin
5. 1 tbsp              broken cashew nuts 
6. 1 tbsp             grated Pista nuts
7. 1 tbsp             grated almonds
8. 1 tsp               rose essence
9. 1 tsp               vanilla flavor
10. 1 tsp               cardamom powder
11. 1/2 cup          oil or ghee
12. 1 cup             jaggery or sugar
13. 1 cup             milk

METHOD

• Mix all the ingredients and bake in a moderate oven for 20 minutes.
• OR
• Cook in a pressure pan on low flame for 20 minutes and put weight on it
• Mix well before serving. This is very easy to prepare and tastes good.

CORIANDER RICE

INGREDIENTS

1. 1 cup              Biryani rice
2. 1 3/4 cups      water
3. 1/2 tsp            turmeric
4. 1 tsp               ghee
5. 2 tsp               salt
6. 2                     potato 
7. 1/2 cup           paneer               
8. handful           peas
9. 1/2                 lemon

FOR GRINDING

1. 1 bunch          coriander leaves
2. 5                    green chilies
3. 1 tsp               jeera
4. 1"                  ginger
5. 6 pods           garlic
6. 1                   onion

FOR FRYING

1. Oil                        2 tbsp
2.  Bay leaves           2
3.  Marathi moggu    4
4.  Star anise             1
5. Cinnamon             1"
6. Clove                    5
7. Cardamom            2
8. Onion sliced          1
9.  Tomato                 1 cut into 4 pieces

METHOD

• Wash rice and cut potatoes.
• Heat oil in a pressure cooker, add spices and bay leaves. Fry well.
• Now add onion and fry till light brown.
• Add grounded masala and fry till good aroma comes out.
• Add tomato and potato, peas or paneer and mix well.
• At last add rice, turmeric, and salt to it and mix well.
• Add water, ghee, lemon, and salt. Stir well cook until 1 whistle.
• Serve with onion, carrot raitha.

MYSORE PAK

INGREDIENTS

1. 1 cup bengal gram flour
2. 1 1/2 sugar
3. 1 cup oil
4. 1/4 cup water

METHOD

• In a pressure pan add flour 1/2 cup oil fry till it changes its color.
• Fry on low heat for 10 minutes.
• Add sugar in another container with 1/2 cup water mix well.
• Now add sugar syrup to the flour little by little
• Keep on stirring. Bubbles pops out.
• Stir continuously and add the remaining oil.
• Stir until the sides leave out and change to yellow color.
• Pour on greased plate and cut into square shapes.

VARIETY NOODLES DOSA

1. PLAIN DOSA

INGREDIENTS

1. 1 cup                 boiled and cooled noodles
2. 1 cup                dosa batter
3. 1tsp                   salt
4. 1/2 cup             Water

Method

• Mix both together and pour as dosa.
• Roast on both sides adding oil or butter.
• Serve with green chutney, tomato sambar.

Ragi balls in microwave

INGREDIENTS

1. 1 cup      ragi flour
2. 2 cups      of water
3. 1/4 tsp    salt
4. 1 tsp       oil

Method

• Mix ragi flour with 1 cup of water in a glass bowl.
• Boil another cup of water adding salt and oil.
• Pour over ragi mixed with water.
• Stir until well mixed up and keep it in the oven.
• It takes exactly 6 minutes to cook.
• Each and every minute should be mixed up in a wooden ladle for flexibility.
• At the last minute close the bowl and cook.
• After 1 minute take ladle full ragi dough and make balls in a greased bowl.
• Serve with any gravy. Prepare this ragi balls weekly once for good health.

LENTIL BALLS GRAVY

INGREDIENTS

1. 1 cup                    lentils
2. 1 onion                chopped
3. Handful               coriander leaves
4. 1/4 tsp                 chilly powder
5. 1 tsp                    Salt

• Soak lentils for 1 hour and drain the water completely.
• Grind to a paste and mix with chopped onions, coriander leaves, chilly powder and salt.
• Mix well and shape into small balls.
• Steam them for 15 minutes and cool it.

FOR GRINDING

1. 
2. 1/2 cup                        coconut
3. 2 tbsp                          coriander seeds
4. 1 tsp                            fennel seeds
5. 1 tsp                            khus-khus
6. 1/2"                             ginger
7. 6 pods                         garlic
8. 2 tbsp                          roasted gram
9. 1"                                cinnamon
10. 6                                 cloves

• Grind to a smooth paste.

FOR GRAVY

1. 20 small onions or 2 big onions chopped
2. curry leaves little
3. 2 big tomatoes chopped
4. coriander leaves for garnishing
5. 3 tbsp oil
6. 1 tsp mustard seeds
7. 1 tsp urad dal
8. 1 tsp bengal gram dal
9. 2 tsp chilly powder
10. 2 tsp salt
11. 1/2 tsp turmeric
12. 2 cups water

METHOD

•  Heat oil in an iron Kadai, add seasoning and splutter mustard seeds and dals.
• Fry onion till light brown in color and add tomatoes, curry leaves, and turmeric.
• Mash tomatoes and add grounded masala, chilly powder, and salt.
• Mix well and add 2 cups of water and stir.
• Boil it for 5 minutes and now add steamed balls.
• Stir and cook on a medium flame for 20 minutes.
• Garnish with coriander leaves.
• Serve with rice and chapattis, cut onion and lemon.

GREEN GRAM SALAD

[This dish is one of the traditional and healthy food. This is prepared on festival time or in a function to serve and also a prasadam given to everybody on pooja days. This is a heavenly salad, very tasty. It is loved by everyone in Bangalore] 

INGREDIENTS

1. 1/4 cup          split green gram
2. 1                      cucumber chopped
3. 1/2 tsp           salt
4. 1 tbsp             grated coconut
5. Handful         coriander leaves
6. 1/4 tsp           pepper powder

FOR SEASONING

1. 1/4 tsp           mustard seeds
2. 1/4 tsp           urad dal
3. 1/4 tsp           bengal gram dal
4. 1 tbsp             oil
5. Few                 curry leaves
6. 2                      green chilies slit
7. 1                       red chilly broken

METHOD

• Wash and soak green gram for 1/2 an hour.
• Drain water completely and keep it in a bowl.
• Add chopped cucumber, grated coconut, coriander leaves.
• Heat oil and splutter mustard, dals, curry leaves and chilies.
• Add to the salad and mix well.
• Add salt before serving.

RAW LENTILS 2

INGREDIENTS

1 cup raw lentils

10 small onions sliced

2 tomatoes chopped

1 tsp chilly powder

1/2 tsp turmeric

1 1/2 tsp salt

1 tsp curry powder

1 tbsp coriander powder

2 tbsp roasted gram power

1 tsp garam masala powder

1 tsp Castor oil

1 tbsp oil

1 tsp mustard seeds, urad, Bengal gram dal

2 cups water

curry leaves

coriander leaves.

METHOD

• Heat oil in a pressure cooker. Add seasoning and splutter mustard seeds.
• Add onions and curry leaves, fry well and add tomatoes, cook, and mash it.
• Now add lentils, chilly powder, turmeric, salt, castor oil, curry, garam masala and coriander powder.
• Mix well and now add roasted gram powder and fry.
• Add water cook until 2 whistles. Garnish with coriander leaves.
• Serve with rice and chapattis.

KHUMBU RICE GUNJI

INGREDIENTS;

1. 1 cup                Khumbu powder[Bajra]
2. 3 cups               water
3. 1 cup                curd
4. 1 onion            chopped into small pieces
5. 1 cucumber     chopped
6. mango pickle
7. salt                   1 tsp

METHOD

• Mix Khumbu and 3 cups of water.
• Pressure cook for 2 whistles.
• Cool it and add curd, salt, water, and mix to a thick paste.
• Add more water if necessary.
• Add onion, cucumber. Stir well.
• Serve with mango pickle.\

BASSARU THE LENTILS GRAVY

This is a traditional sambar in Karnataka. My native place is Bangalore. Here we used to cook this recipe once or twice in a week. This gravy can be prepared by using other pulses and vegetables. This is a very healthy dish. This is served with ghee, rice and ragi balls.

INGREDIENTS

1. 2 bunch                    Spinach or any greens
2. 3 nos                        Tomato
3. 1 cup                        Lentils
4. 2 nos                        Onions
5.  Few                         Curry leaves
6. 1 bunch                    Coriander leaves
7. 2 tbsp                       Sambar powder
8. 1 tsp                         Chilly powder
9. 1/2 tsp                      Turmeric
10. 2 tsp                         Salt
11. 3 tbsp                       Oil
12. 6 cups                      Water
13. 1 tsp                         Castor oil
14. 1 tbsp                       Coconut

FOR SEASONING

1. Mustard seeds             1 tsp
2. Urad dhal                    1 tsp
3. Bengal gram dhal       1 tsp
4. Curry leaves                few
5. Coriander leaves         handful
6.  Red chilly                  2 broken                                   
7.  Asafoetida                  1/4 tsp

METHOD

• Wash and chop the greens. Prick onions by using chopsticks and keep over direct flame.
• Until the skin turns dark. Immerse the onions in water for a while and remove the skin.
• Cook lentils adding 6 cups of water, Castor oil, and turmeric. Don't overcook.
• Separate the dhal from dhal water and add the greens to it and cook.
• Again separate greens and drain water. Keep the boiled greens for side dish[palya]
• Now take half of the cooked dhal, little greens, smoked onions, tomato, coriander leaves and coconut and grind to a smooth paste.
• Add tamarind water to the grounded paste and mix with dhal water, salt, chilly powder, sambar powder and stir well.
• Heat oil in a Kadai add seasoning. After spluttering mustard seeds add curry leaves, red chilies asafoetida, and coriander leaves.
• Pour the mixed masala water to it and boil for 15 minutes or until pleasant aroma.
• Serve with rice. This is a traditional sambar and good for health too.

CHOW-CHOW SPICY GRAVY

INGREDIENTS

1. 1  big chow-chow     cut into pieces
2. 2 onions                    chopped
3. 1 tomato                    chopped
4. coriander leaves        for garnishing
5. 1 tbsp                        coriander powder
6. 1 tsp                          curry masala
7. 2 tbsp                        roasted gram powder
8. 1 1/2 tsp                    salt
9. 3 tbsp                        oil
10. 1/2 tsp                        jeera powder
11. 1/2 tsp                        turmeric
12. 1 1/2 tsp                     chilly powder
13. 1 1/2 cups                  water

FOR SEASONING

1. 1 tsp mustard seeds
2. 1 tsp urad dhal
3. 1 tsp bengal gram dhal
4. curry leaves
5. 1/2 tsp hing

METHOD

• Heat oil in a pressure pan add seasoning.
• After spluttering mustard seeds add onion and fry for a while.
• Then add tomato,chow-chow, coriander powder, chilly powder, turmeric, and salt.
• Fry for 2 minutes and now add jeera powder, curry masala and roasted gram flour.
• Mix well and add water and stir well and cook for 2 whistles.
• Garnish with coriander leaves and serve with rice or puri.

BEETROOT AND BROCCOLI GRAVY

INGREDIENTS

1. 
2. 1 small broccoli cut into flowerets
3. 1 beetroot cut into 1/4" pieces
4. 1 tsp garam masala
5. 1 tsp chilly powder
6. 1/2 tsp turmeric powder
7. 1 tsp salt
8. 2 tbsp oil
9. 1 tsp coriander powder
10. 2 tbsp cornflour
11. 1/2 tsp ginger- garlic paste
12. 2 cups of water
13. 2 onions sliced
14. 1 tomato chopped
15. curry leaves
16. coriander leaves for garnishing

METHOD

• Heat oil in a pressure pan fry onions, curry leaves and tomato till crisp.
• Add vegetables,turmeric,chilly powder,coriander powder,ginger-garlic paste and fry.
• Now add cornflour, salt,garam masala and fry for a minute and add water.
• Cook until 1 whistle. Garnish with coriander leaves and with dosa or chappatis.

RICE CAKES IN RICE FLOUR [ELABALITTU] IN MICRO WAVE

INGREDIENTS

1. 1 cup             rice flour
2. 21/2 cups      jaggery and 1 cup of water
3. 4 cups           water
4. 1 tsp              cardamom powder
5. 1/2 cup          coconut cut into small pieces
6. 1 tbsp            roasted gram

METHOD

• Soak rice flour and 4 cups of water for 1 hour.
• In a glass bowl put jaggery and 1 cup of water.
• Boil for 2 minutes on high power.
• Then add soaked rice flour stir well and cook for 5 minutes.
• Stir in between for every minute and add coconut, roasted gram and mix well.
• Cook for another 5 minutes on high power. Stir well.
• Now add cardamom powder and mix thoroughly.
• Again cook for 5 minutes on high power.
• Arrange on a wet cloth or on a greased plate, cool and cut into shapes as you wish.

Coriander tamarind gravy

INGREDIENTS

1. 1 bunch coriander leaves
2. 8 red chillies
3. 10 small onions
4. 1 tomato
5. 3 pods garlic
6. 1 cup tamarind water
7. 1 tsp sambar powder
8. 1 tsp roasted gram powder
9. 1 tsp salt 
10. 1 tbsp oil
11. 1/2 tsp turmeric
12. 1 tsp badaga or mustard seeds
13. curry leaves

METHOD

• Wash coriander leaves thoroughly.Drain well.
• In a pressure cooker add 2 cups of water.
• Add red chillies,coriander,onions,tomato,garlic,tamarind water,turmeric.
• Cook for 1 whistle.Cool and transfer to another container.
• Heat oil add seasoning , curry leaves and pour boiled coriander to it.
• Now add salt ,sambar powder, roasted gram powder and stir well.
• Bring to boil and mash the coriander till it looks like gravy.
• This tastes well with rice and ragi mudde.

RICE CAKES [ELABALITTU]IN MICROWAVE

INGREDIENTS

1. 1 cup           raw rice
2. 3 cups         sugar or palm sugar
3. 1 tsp            cardamom powder
4. 6 cups        water
5. 1/2             coconut cut into small pieces
6. 1 tbsp         roasted gram

METHOD

• Soak rice for 3 hours and grind to a smooth paste.
• In a pressure pan take sugar and 1 cup of water mix and boil it.
• Add water to the dough and stir well and pour into the sugar syrup.
• Keep on stirring on a medium heat .
• After 10 minutes add coconut and roasted gram and keep on stirring for another 10 minutes.
• Wait until the bubbles pops out and turns shiny in appearance.
• Now add cardamom powder and mix thoroughly.
• Keep it on low flame.Take a white wet cloth and spread.
• Take ladle full and put on the wet cloth.Cool it.
• This dish will  be very tasty and for health.

Tattu Vada Set , Bun Chat ,Murukku Set

INGREDIENTS

1. 1 Packet                Murukku[chakli]
2. 1 packet                Tattu vadai[nippattu]
3. 1 packet                Bun
4. 1 carrot                  grated
5. 1 big beetroot        grated
6. 1 bunch                 coriander leaves chopped
7. 2 big onion           sliced

FOR GREEN CHUTNEY

1. 1 small bunch mint leaves
2. 1/2 cup coconut
3. 1/4" ginger
4. 4 green chilly
5. 1 tsp roasted gram
6. salt

• Fry the above ingredients by adding little oil.
• Cool and grind adding little water.

FOR RED CHUTNEY

1. 2 onion
2. 1 big tomato
3. little tamarind
4. 3 red chilly
5. salt
6. 1 tbsp coconut
7. 1/4" ginger 

• Fry the ingredients by adding little oil.
• Cool and grind without adding water.

FOR SERVING

• Arrange the tattu vada in a plate.
• Mix grated carrot, beetroot, onion and coriander leaves.
• Brush green chutney on one side of one tattu vada.
• Again put red chutney on one side of another tattu vada.
• Take one tattu vada brushed with green chutney and put some vegetables on it.
• And keep the red chutney tattu vada on it.
• Take two muruku and prepare like tattu vada.
• Halve the bun and prepare as it is and serve.
• In Salem it is a roadside snack. Everybody likes it.

HORSE GRAM-URALI PORUPPU

INGREDIENTS

1. 1      cup sprouted horse gram
2. 6      green chillies
3. 10    small onion
4. 6     cups water
5. 1     tsp Castor oil

For grinding

1. 1       tbsp coriander seeds
2. 1/4    turmeric
3. little   badaga
4. 1        tbsp oil

METHOD

• Boil sprouted gram by adding chillies and Castor oil.Drain water.
• Keep the water for rasam.
• Heat oil add coriander seeds,badaga and turmeric.
• Grind to a smooth paste ,add salt.
• Serve with rice or lemon rice and ghee.

HORSE GRAM RASAM

INGREDIENTS

1. 1 cup boiled horse gram broth[water]
2. 1 cup tamarind water
3. 1 tsp salt
4. 1 green chilly
5. 1 red chilly
6. 1 tsp badaga[or any seasoning]
7. 1/4 tsp hing
8. curry leaves
9. coriander leaves
10. 1/2 tsp sugar[optional]
11. 2 pods garlic
12. 1 tsp oil
13. 2 tsp rasam powder

METHOD

• Heat oil add Badaga, chilies, curry leaves,hing and fry.
• Add tamarind water and bring to boil.
• Now add boiled gram water, salt, rasam powder. Stir well.
• Boil on low heat until a layer on rasam looks frothy.
• Garnish with coriander leaves.

Ridge gourd gravy

INGREDIENTS

1. 1 cup cut ridge gourd
2. 2 cut onions
3. 1 tomato
4. 1 tsp salt
5. 1 cup water
6. coriander leaves for garnishing

FOR SEASONING

1. 1/2 tsp mustard seeds
2. 1/2 tsp bengal gram dhal
3. 1/2 tsp urad dhal
4. little badaga[optional]
5. curry leaves
6. 2 tbsp oil or more

FOR POWDERING

1. 1 tsp sombu[fennel seeds]
2. 1 tsp coriander seeds
3. 1 tsp khus-khus
4. 1" cinnamon
5. 4 cloves
6. 3 tbsp roasted gram

• Dry fry the above ingredients and powder it.

METHOD

• Heat oil in an iron kadai or in a pressure pan.
• Add seasoning,after mustard splutters add onion,turmeric,curry leaves and fry.
• Add vegetable ,tomato, salt ,chilly powder and fry for 2 minutes.
• Now add water and boil for 10 minutes.
• Finally add spice powder and mix well.
• Simmer on low flame for 10 minutes.
• Garnish with coriander leaves.
• Serve with rice and chappathi.

chicken kabab

INGREDIENTS

1. 1/2 kg        chicken cut into 8 pieces
2. 1/2 cup      maida
3. 1/2 cup      cornflour
4. 1/2 cup      curd
5. 1 tsp          sambar powder
6. 1 tsp          garam masala
7. 1/2             lemon
8. 1/2 tsp       orange-red color
9. 1/2 tsp       salt
10. 2 tsp         chilly powder
11. 1/4 tsp      Ajinomoto
12. 1/2 tsp       baking powder

Method

• Mix all the ingredients and marinate for 3 hours and deep fry.
• Serve with onion rings and cut lemon.

DEVANGAS SWEET SEMIA

INGREDIENTS

1. 1kg  boiled rice[ for 5 members]

FOR JAGGERY SYRUP

1. 1kg                jaggery
2. 1 cup              water
3. 6 powdered    ellachi[cardamom]
4. 1                     banana
5. cut apple       [optional]

FOR POWDER

1. 1 cup        roasted gram 
2.  50gm       sesame seeds

METHOD

• Wash and soak rice for 3 hours and grind to a smooth paste.
• Add sufficient water so that the dough should be in pouring consistency. 
• If the consistency is thick the idly comes out harder and we cannot press out easily.
• Pour into idly pan and steam for 10 minutes.
• Take out the idlis and put in semia grinder and press.
• So the idlies come out as semia.
• Take a heavy vessel add jaggery and water, bring to a boil.
• Off the heat and strain the liquid to another vessel because there will be dust and stones.
• Again boil for another 10 minutes until for 1 drop consistency.
• Now add ellachi powder, sliced banana, or apple.
• Wash sesame seeds and dry under sun heat and dry roast till the seeds puff up. cool it.
• Powder roasted gram and sesame separately.
• For serving take semia in a plate put 1tsp of sesame and roasted gram flour and upon it pour jaggery syrup.
• This will be very delicious.

This is a traditional recipe. This sweet is served to newly married couples. And mainly to the bridegroom on his first visit to his in-laws house.

Salem chicken biryani

INGREDIENTS

• 250 gm  Chicken 
• 2 small onion
• 1 big onion
• 5 green chilies
• Little mint leaves
• 1 tomato
• 1/4 tsp turmeric
• 2 tsp salt
• 1 cup rice[ biryani]
• 1 tsp ghee
• 2 cups of water
• 1/4 cup oil
• 2 boiled eggs
• 1/4tsp Ajinomoto
• 1 tbsp ginger-garlic paste
• 1 tsp lemon juice

FOR SEASONING

• 2 bay leaves
• 6 Marathi moggu
• 1 small star anise
• 1 tsp dry rose petals
• 1" cinnamon
• 6 cloves
• 1 piece kadalpaasi
• 2 ellachi
• 2 nutmeg outer part 

METHOD

• Heat oil in a heavy-bottomed vessel.
• Add seasoning and fry till it splutters.
• Add both onions, green chilies, turmeric, and fry for 2 minutes.
• Now add ginger- garlic paste and fry for 2 or 3 minutes.
• After that add tomato, mint leaves, chicken, salt and fry well.
• Close the lid. Cook for 10 minutes. Stir in between.
• Open the lid and add water, lemon juice, and ghee. Boil it.
• Add rice and mix well.
• Cook for 10 minutes and again mix the rice properly without any lumps.
• Close the lid and keep a stone or heavyweight on the lid.
• Cook on low heat for 10 minutes. Serve with onion raitha and boiled eggs.

Salem chilly chicken

INGREDIENTS

1. 1 kg chicken cut into small pieces 
2. 4 tsp ginger-garlic paste
3. 1 lemon juice
4. 1 egg

For powder

1. 100 gms cornflour
2. 5 tsp chilly powder
3. 1 tbsp salt
4. 1/2 tsp turmeric
5. 1 tsp garam masala powder
6. 1 tsp red color
7. 1 tsp Ajinomoto
8. Handful of Kasuri methi leaves

Method

• Mix all the ingredients and keep in a closed bowl for 3 hours.
• Deep fry in oil. Serve with onion rings and lemon.

RAGI MUDDE

INGREDIENTS

1. 1 cup                  ragi flour
2. 2 1/2 cups          water
3. 1/2 tsp                salt
4. 1 tsp                   oil

METHOD

• Boil 3/4 cup of water adding salt and oil in a cooker pan.
• Take ragi flour and remaining water in a bowl and mix without lumps.
• Add to the boiling water and stir.
• Keep on stirring until it changes its color.
• It shouldn't stick underneath the bowl.
• It should resemble like halwa.
• Off the heat. Take a round bowl and put a laddle full of dough and shape it like a ball.
• Serve with spicy curry.