Tomato Thokku

Ingredients :

• Red tomatoes - 1 k.g.
• Tamarind paste - 1 tbsp
• Salt  as required
• Turmeric powder - 1/2 tsp
• Red chili powder - 2 tbsp
• Asafoetida - 1/4 tsp
• Jaggery - 2 tsp
• Oil  [ seasame ] - 4 tbsp
• Mustard seeds - 2 tbsp
• Methi seeds - 1 tsp

For masala powder:

• Mustard seeds - 1 tsp
• Methi seeds - 1 tsp

[ fry both in the fry pan with out oil till nice aroma comes make it cool and grind it in the mixer to a fine powder. ]

Method :

First cut the tomatoes in to big pieces. Take a big kadai  or pressure pan, add tomatoes, tamarind , jaggery, salt, turmeric, and red chili powder. Mix well and allow to boil till it becomes dry [ don't close with a lid ] when the water completely dryed and the thokku becomes thick  add the mustard methi  powder  remove  from  the  gas.   Make it cool and grind it in the mixer to smooth paste. Keep the same kadai on the gas, add the seasame oil, when the oil becomes hot, add mustard seeds when its pop add asafoetida stir well and add the ground tomato thokku to that, keep the flame low mix nicely and allow to boil for 5 minutes. Switch off the gas your tasty thokku ready  store it in a container.

Lapsi Kesari

Ingredients :

• Lapsi big wheat rawa - 1 cup
• Milk - 1/2 cup
• Sugar  3/4 cup
• Cardamom powder - 1/4 tsp
• Ghee - 4 tbsp
• Chopped mix nuts - 1 tbsp
• Food  kesar  colour -  1/4 tsp

Method :

First take a small cooker, wash lapsi  2 to 3 times and add water and milk together [ if you put 1 cup lapsi then take 4 cups water and milk together ] mix well and close  the cooker and wait for 5 to 6 whistle to come. When the pressure goes, open the cooker, and add sugar and colour, mix well and keep it on the gas  again  and stir well. In between  add  ghee to that. When the sugar completely dissolwed and non sticky from the vessel remove from the gas and   add  cardamom powder and nuts. Your tasty lapsi  kesari  ready  to eat.

Rawa Vada

 Ingredients:

• Fine rawa - 1 cup
• Rice flour - 1/4 cup
• Onion - 2 [ finely chopped ]
• Curry leaves - little [ chopped ]
• Coriander leaves - little [ finely chopped ]
• Salt - as required
• Crushed pepper - 1 tsp
• Oil - enough for frying

Method:

Take a  bowl, add rawa, rice flour, salt and 1 tbsp of hot oil, crushed pepper and mix well. Then add chopped onion, green chilli, chopped curry leaves, coriander leaves and add little water and mix well. Make like a vada batter. Mean time keep oil in a kadai. When the oil becomes hot, make vadas and put it in the oil. When both sides becomes golden brown, remove from the oil. Serve with coconut  chutney and sambhar.

Hotel sambhar - Type 2

Ingredients:

• Tuvar dal - 1 cup
• Small onion - 1 cup [ peeled ]
• Radish - 1 [ peeled and chopped ]
• Brinjal - 1  cut in to cubes
• White pumpkin - small piece chopped 
• Drumstick - 1 [ cut in to small pieces.
• Tomato - 2 [ chopped ]
• Salt - as required
• Garlic - 2 flakes [ crushed ]
• Tumeric powder- 1/2 tsp
• Red chilli powder - 11/2 tsp
• Asafoetida - 1/4 tsp
• Jaggery -  small piece
• Tamarind paste - 1/2 tsp
• Chopped coriander  leaves - little
• Ghee - 1 tsp

For grinding masala:

• Coriander seeds - 3 tbsp
• Channa dal - 2 tssp'
• Methi seeds - 1/2 tsp
• Curry leaves - little
• Dry red chilli - 5 to 6
• Asafoetida - a pinch
• Grated coconut - 2 tsp

Method:

Take a pressure cooker, add  tuvarr dal along with  ghee, turmeric and required water. Mix well and close the cooker and wait for 6 to 7 whistles to come. Mean time take a pan, add little oil and fry all required ingredients till it change into golden brown, remove from the gas and make it cool and grind along with coconut to a smooth  powder and keep aside. Same kadai, add oil. When the oil becomes hot, add small onion, crushed garlic, stir nicely then add all other vegetables and mix well.  Add all dry masalas, tamarind paste, required water and ground masala powder. Mix well and allow to boil till all vegetables becomes soft. Now add mashed tuvar dal and stir well. Check salt when the sambhar gets ready. Then add chopped coriander leaves. Finely add 1 tsp of ghee and remove from the gas. Serve with idli, dosa, rice etc.

Mirchi Ka Achaar

Ingredients:

• Green chillies  -  200 gms. [less spicy]
• Cumin seeds - 1 tsp
• Methi seeds - 1 1/2 tsp
• Fennel seeds - 3 tsp
• Mustard seeds - 3 tsp
• Vinegar - 4 tsp
• Seasame oil - 1/4 cup
• Salt - as required
• Turmeric powder - 1 tsp
• Asafoetida - 1/2 tsp

Method:

Take the chillies and cut 1/2 inch pieces. Then take a pan, add cumin seeds, methi seeds, fennel seeds, mustard seeds and roast them, [light brown  colour] transfer it to mixer and blend it to smooth powder. Then heat the seasame oil to smoking point. Make it cool. Then take a mixing bowl, add chillies, oil, vinegar, powder mixture, salt, turmeric, and asafoetida and mix well.  Then transfer it to  air tight jar. Serve with thepla or dal rice.

Gobi Paratha

Ingrediens:

• Cauli flower - 250 gms. [ grated ]
• Green chili - 2 [ finely chopped 
• Ginger - small piece [ finely chopped ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Amchur powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Red chilli powder - 1 tsp
• Chopped coriander leaves - little
• Oil - as required

Method :

Take a kadai, add oil to that when it's becomes hot add chopped chili,  ginger. Mix well then add grated flower [ gobi ] to that, and add all other dry masalas. Keep the flame low, when the stuff becomes dry remove from the gas and garnish with chopped coriander leaves. Make it cool. Then make  paratha,  keep  the  stuff  in the center, close and make paratas. Roast both sides  and serve with curd and pickle.

Cauli flower Kurma

 Ingredients :

• Cauliflower - 250 gms [ make flowerts and keep in hot water. ]
• Salt - as required
• Oil - 2 tbsp
• Cinnamon - small piece
• Cloves - 2
• Fennel seeds - 1/2 tsp
• Curry leaves - little
• Chopped onion - 1/2 cup
• Chopped tomatoes - 1/2 cup
• Turmeric powder - 1/2 tsp
• Chopped coriander leaves - little

For grinding masala :

• Fresh grated coconut - 1/2 cup
• Green chilies - 2
• Ginger - small piece
• Chutney dal - 1 tbsp
• Cashews - 8 to 10
• Fennel seeds - 1/2 tsp
• Cinnamon - small piece

 [ grind all together to a smooth paste and keep aside ]

Method :

Heat 2 tbsp of oil in a thick pan, keep the  flame  low and add whole garam masalas along with fennel seeds. Fry till the spices splutter. Then add chopped onions and curry leaves. Stir till thay turn translucent then add chopped tomatoes along with turmeric. When tomatoes becomes pulpy and the oil leaves the sides, add coconut paste and mix well. Keep the flame low, now add blanched flowerlets. Season with salt, if required add little water and simmer the gas till cauliflower becomes soft. Do not over cooked. Garnish with chopped coriander leaves. Serve with roti, paratha and puri.