Pulikuthe uppery

Ingredients :

• Tamarind paste - 2 tsp
• Raw rice - 1 tbls.
• Asafoetida - 1 / 4 tsp
• Fenugreek seeds - 1 / 2 tsp
• Dry red chillies - 7 to 8
• Salt - as required
• Turmeric powder - 1 / 2 tsp

Used vegetables :

• Ladies finger - 4 to 5 [ cut in to 1 inch pieces ]
• Red pumpkin - 1 / 2 cup [ peel and cut intosmall pieces ]
• Green chillies - 2 [ slited ]

Grind together:
Red chilllies, fenugreek, asafoetida, and  raw rice [ fry above spices in little oil and grind in mixcer to smooth powder. ]

Foe seasoning :

• Coconut oil - 2 tsps.
• Mustard seeds - 1 tsp
• Urad dal - 1 / 2 tsp
• Curry leaves - little

Method :

Boil the vegetables in tamarind water, adding salt, turmeric powder. When the vegetables become soft add the ground  masala  powder to that. Allow to boil in low flame for 10 mints till the kuzambu becomes little thick. Season mustard seeds, and curry leaves in coconut oil and add to the kuzambu. Serve hot with steam rice.

Chikku milk shake

Ingredients :

• Sweet ripe chikkus - 2 to 3
• Concentrated cool milk - 4 cups
•  Chopped chikku pieces - few
• Sugar - as required

Method :

Wash chikkus, peel the  skin and cut into pieces. Put in a mixie, add sugar, milk and blend well. Add the remaining milk, chooped chikkus and mix well. Keep inside the fridge to cool till serving time. Serve in glasses.

Drumstick leaves poritha kootu

Ingredients :

• Drumstick leaves - 1 cup [ heaped ]
• Moong dal - 1 / 4 cup
• Potato - 1 big [ cut in to cubes ]
• Salt - as required
• Turmeric powder - 1 / 2 tsp
• Tamarind - gooseberry size
• Asafoetida - 1 / 4 tsp
• Curry leaves - little

For wet grinding :

• Urad dal - 1 tsp [ fried ]
• Red chillies - 2 to 3 [ fried ]
• Fresh grated  coconut - 1 cup

For seasoning :

• Coconut oil - 2 tspn
• Mustard seeds - 1 tsp
• Urad dal - 1 / 2 tsp
• Grated coconut - 1 tbls
• Curry leaves - few

Method :

Pressure cook moong dal, potato adding enough water, salt, turmeric powder , tamarind paste. Fry leaves separately in little oil till it shrinks.[ do not over fry ] Heat one tspn oil in a kadai, fry urad dal and red chillies till urad dal is golden in colour. Add grated coconut and powder finely or grind to a fine paste. Add this to the boiling vegetable mixture.Check for salt, and add more water to get required consistency. Simmer and boil for 5 mts. Season with mustard seeds, urad dal, curry leaves and 1 tbspn grated coconut in coconut oil. When the coconut turns golden, pour over along with drumstick leaves to  the  boiling mixture. Mix well and remove from the heat. Serve hot with rice.

Vengaya kara kuzambu

For this recipe seasoning is done in the beginning
For seasoning :

• Till oil - 3 tbspn
• Mustard seeds - 1 tsp
• Channa dal - 1 / 2 tsp

Other ingredients :

• Sambhar powder - 2 tsp
• Tamarind - lemon size [ extract the plup ]
• Turmeric powder - 1 / 2 tsp
• Salt - as required
• Asafoetida - 1 / 4 tsp
• Jaggery - 2 tbspn

Vegetables can be  used :
 [ red pumpkin, brinjal, drumstick cut it in a cubes ]

Grind together :

Grind 1 big onion, 1 big tomato, and 2 table spoon fresh grated coconut in a mixer and keep aside. 

Method :

Heat oil in a kadai, add the ingredients given in order. When channa dal is golden in colour, add sambhar powder and fry for 2 mintues in low flame. Then add any one  vegetables and fry some more time.When the diced vegetables are roasted well add the extracted tamarind plup. Add  salt, turmeric,asafoetida, jaggery and boil well till it is  reduced to 1 / 4 of the quantity. Now add the ground masala with required water and boil well adding curry leaves. When the required thickness is achieved, remove from the gas.Serve with hot rice, papads, wafers, kootu or roasted curry.

This recipe i learnt  from  my  elder  sister  lakshmi.

Home made cookies

Ingredients :

• Maida flour - 2 cups
• Dalda ghee - 2 cups
• Powdered  sugar - 1 3 / 4 cup
• Rawa - 1 / 2 sp
• Baking powder - 1 / 4 tsp
• Vanilla essence - 1 / 2 tsp
• Cardamom powder - 1 / 2 tsp
• Almonds - 1 / 4 cup [ blanched and chopped finely ]

Method :

Preheat oven to 350 degrees farenheit. Cover a baking tray with foil neatly and grease the foil. Blend sugar and dalda ghee smoothly. Add vanilla essence, maida flour, baking powder and mix well without lumps and kneed a dough. Make small pedas from that.  Press in the middle with thumb and keep little grated almonds. Bake in a heated oven for 30 mts. When a good smell  check with a sharp knife.If the knife comes out without sticking, it means the cookies are ready.When completely cooled it becomes  more crisp.Store in an air- tight container. 

Cauli flower masala subji

Ingredients :

• Cauli flower - 1 / 2 k. g. [ cut into small pieces ]
• Big onions - 2 to 3
• Big red tomatoes - 3
• Turmeric powder - 1/ 2 tsp
• Salt - as required
• Red chilli powder - 1 1 /2 tsp
• Garam masala powder - 1 / 2 tsp
• Sugar - 1 / 2 tsp
• Cumin seeds - 1/ 2 tsp
• Oil - 2 tbl. sps.

Method :

First grind onions and tomatoes together  in  mixer. Keep aside.  Then take one deep bottom kadai heat oil and add cumin seeds. When it pop add ground masala and fry till raw smell goes. Then add cut flower pieces, salt, turmeric, red chilli powder, sugar and enough water. When the flower become soft and the gravy becomes thick remove from the gas.  Garnish with coriander leaves. Serve with roti, paratha, and rice.

Channa pulav

Ingredients :

• White kabuli channa - 1 / 2 cup [ boiled ]
• Basmathi rice - 1 cup
• Tomatoes - 3 big
• Coconut milk - 1 cup
• Small onions - 1 / 2 cup [ peeled ]
• Garlic flakes - 4 to 5
• Oil - 3 tbl. sps.
• Coriander leaves - 1 / 2 bunch
• Green chillies - 2 to 3
• Kasoori methi - 1 tbl. sp.
• Garam masala powder - 1 / 2 tsp
• Cinnamon - 1 inch piece
• Cardamoms - 2 to  3
• Cloves - few
• Bay leaf - 1
• Ghee - 2 tsps.

Grind together :

• Small onions - 8
• Dry red chillies - 4 to 5
• Cumin seeds - 1 / 2 tsp
• Garlic flakes - 3
• Fresh grated coconut - 2 tbl. sps.

[ heat a tsp. of oil, fry red chillies, cumin seeds, garlic, and onion. Cool and grind along with coconut. ]

Method :

Soak rice for 15 minutes. Drain water completely, heat a tsp. of ghee and fry the rice for 1 or 2 minutes. [ till the moisture is absorbed. ] Then soak channa for 10 hours before and pressure cook for 15 to 20 minutes. Blanch tomatoes in hot water for few minutes. Remove skin and grind into paste. Heat oil in a pressure pan and fry cardamom, cinnamon, cloves and bay leaf. Add garlic and fry till brown and then add slit green chillies and small onions. Fry for a minute and add ground masala paste. Fry till good smell comes in medium flame. Add tomato paste, kasoori methi, salt, little sugar, garam masala powder and boil for few minutes. Then add cooked channa and coconut milk. When it starts boiling add rice, mix well and reduce flame. Close the cooker and  wait  for 2 whistle to come. Remove from the gas. When the pressure goes open the lid and garnish with chopped coriander leaves and fried cashewnuts.  Serve hot with raitha.