Kalyana Vatha Kuzhambu - Different Type

Ingredients:

• Sambhar Onion - 1 cup
• Papdi ( avaraikai ) - 1 handful
• Tamarind paste - 1 1/2 tsp
• Turmeric - 1/2 tsp
• Sambhar powder - 1 1/2 tsp
• Salt - As required
• Jaggery - 1 small lemon size

For grinding masala:

• Coriander seeds - 1 tsp
• Channa dal - 1/2 tsp
• Cumin seeds - 1/4 tsp
• Small onion - 1 hand full

Fry all the ingredients & grind to a smooth paste & keep aside.


For seasoning:

• Sesame - 2 tbsp
• Mustard seeds - 1 tsp
• Channa dal - 1 tsp
• Curry leaves - few

Method:

• First take a vessel & add sesame oil.
• When it becomes hot, add the seasoning.
• When the seeds pop & the dal changes its color, add small sliced onionand papdi
• Stir in low flame & add tamarind paste along with required water.
• Add the dry masalas.
• Allow to boil for 10 mins till the raw smell goes.
• Then add the ground masala & mix well.
• Allow to boil for 5 mins.
• When the kuzhambu gets ready, garnish with curry leaves & coriander leaves.
• Before removing from the gas, take 1/2 tsp mustard seeds & methi seeds, make powder & add it to the kuzhambu.
• On the top, finely add a tbsp of sesame oil.
• Your kuzhambu is ready.

Chetinadu Takkali Kurma.

Ingredients :

• Red tomatoes - 10 [ chopped ]
• Cinnamon - 2 small pieces
• Poppy seeds - 1 tsp
• Mustard seeds - 1 tsp
• Oil - 2 tbsp
• Cashews  - 8 to 10
• Garlic flakes - 2
• Fennel seeds [ sombu ] - 1/2 tsp
• Grated fresh coconut - 1/4 cup
• Salt - as required
• Green chili - 2
• Onion - 1 [ big ]

Method :

First chopped  the tomatoes. Peel and cut onion in lenth wise. Then grind coconut, poppy seeds, cashews, cinnamon, fennel seeds, green chili and garlic to a smooth paste and keep aside.  Then take a kadai, add oil.  When the oil becomes hot, add mustard seeds.  Wait for a second, and add onion fry for 2  minutes till it change in colour then add tomatoes. Stir well till tomatoes becomes soft.  Now add ground masala along with water. Allow to boil for 5 minutes more. Add required salt  your tasty kuma is ready. Serve with roti and paratha.

Papad Paratha

Ingredients:

• Urad dal papad - 2
• Salt - As required
• Red chilli powder - 1/2 tsp
• Ghee or oil - 1/2 tsp
• Wheat flour - 2 cups
• Oil - As required
• Chat masala - 1/4 tsp

Method:

• First prepare dough with little normal paratha & keep aside
• Then take the papad, roast  it in the gas & keep aside
• Then powder the papad & into the powder, add ghee, red chilli & mix well
• Your stuffing is ready
• Then remove on small ball from the dough, spread & stuff the papad powder, make it round again like a paratha & roast it in hot tawa on both the sides
• Serve with curd

Karachi Halwa

Ingredients:

For Sugar Syrup:

• Sugar - 1 1/4 cup
• Water - 1 cup
• Constarch (Cornflour) - 1/2 cup (Mix in water without any lumps)
• Ghee - 3-4 tsp
• Orange food colour - few drops
• Lemon juice - 3 drops
• Dry fruits (finely chopped) - little

Method:

• First add water to the sugar & boil till the sugar is dissolved.
• Now add the cornflour mixture to this.
• Stir continuously in low flame.
• Once it becomes thick, start adding ghee in small portions & mix well.
• Finely add colour, dry fruits & transfer to a plate.
• Leave it for an hour.
• Then put pieces.

Idli mavu bonda

Ingredients :

• Idli batter -  2 cup
• Onion - 1 [ finely chopped ]
• Green chili -  1 [ finely chopped ]
• Coriander leaves - 2 tbsp [ finely chopped ]
• Rice flour - 2 tbsp
• Baking soda - a pinch [ optional ]
• Oil - enough for frying

Method :

First take a kadai, add  required  oil. Wait for the oil to become hot. Mean time take bowl, mix all ingredients without adding water. Make like a vada batter. When the oil becomes hot put the bondas [ shape round ] in to the hot oil. Wait for the bondas to turn golden brown when the bondas become crisp and golden brown remove from the oil and serve with coconut chutney and sambhar. 

Boondhi Laddu

Ingredients :

• For boondi [ besan ] 11/2 cup
• Water  3/4 cup
• Food color [ kesar, green ]
• Cashews and kis mis - 1/2 cup
• Ghee - enough to fry

For sugar syrup :

• sugar -  cup
• Water - 1 cup
• Camphor [kacha karpoor ] - pinch
• Cloves - 3 to 4
• Food color - kesar [ pinch ]

Method :

For boondhi add the besan to a mixing bowl, with the  kesar color. Pour water and mix without lumps and keep the batter for 10 minutes aside, after that add little more water to adjust the consistency for a flowing consistency batter. Then heat up ghee in high flame, once it's becomes hot, take a boodhi jhara and keep it above 4 inches above the ghee and pour in some batter to the jhara. once sufficient boondhis  have dropped  it  to the ghee, let them cook for a minute till boondhis creating bubbles.  take down to a plate. Divide the batter in a small bowl mix green color follow the same procedure to make color boondis. Once boondis  are ready fry cashews, kismis in ghee and add it to the boondhi.
For making sugar syrup take a pan, add sugar and water and heat in medium flame. Once small bubbles surfacing in the syrup turns in to large bubbles and you get one  string  turn off the flame and add 1/2 tsp of water to that. Mix all prepared boondis to the sugar syrup. Mix well, get your hands in and take a portion in your finger and shape into ladoo using your other hand. You can garnish with grated nuts. Your tasty ladoos  ready to eat.