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.