Chakka (Jack Fruit) Ela Adai

Ingredients :

• Roasted rice flour / Appam powder - 1 cup
• Salt - As required
• Water - 1/2 cup
• Banana leaf - 6-7 pieces

Filling :

• Chakka varati - 1/4 cup
• Jaggery (Grated) - 1/4 cup
• Coconut (Grated) - 1/2 cup
• Cardamom powder - 1/2 tsp
• Salt - A pinch

Method :

Take one bowl, add chakka varatti, grated jaggery, and mix well with a spoon with out any lumps of jaggery.  Now add grated coconut,  cardamom powder and salt, mix well and keep aside. In another bowl add a cup of roasted rice flour and add water little by little till you get the roti dough (the dough should not stick in hands, for easy spreading).

Divide the dough into small size balls. Cut the banana leaf uto 15-20 cms (length & width). Spread the balls into round shape on the banana leaves as a thin layer. With the fingers in the water & spread if needed. Keep the tbsp full of filling, lightly spread the filling on one side & close with the other side. Heat the water inside the idli steamer & allow the water to boil. Spread the ella ada evenly over the idli steamer base plate. Close with the lid & steam for about 15 mins till the ada gets cooked properly. If the ada cooks, you would be able to peal the banana leaves from the ada easily from both the sides. Your yummy ela ada is ready to eat.

Laknovie dahl [ yellow dal]

Ingredients :

• Thuvar dal - 1 cup [ boiled in cooker along chilli and turmeric]
• Water - 3 cup
• Green chilli - 4
• Garlic flakes - 2
• Salt - as required
• Asafoetida - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Ghee - 1 tbsp
• Dry red chilli - 2 [ broken ]
• Sugar - 1/2 tsp
• Fresh cream - 1 tbsp
• Coriander leaves - little

Method :

Take one pan, add 1 tbsp of ghee when it's becomes hot, add chopped garlic and dry broken chilli,  fry for 3 seconds till it changes in to brown  add asafoetida. Then add  boiled mashed dal to that and mix well. Add sugar, required salt, turmeric and allow to boil for 10 minutes in low flame. Finely add fresh cream and mix well and remove from the gas.  Garnished with chopped coriander leaves. Serve with roti jeera rice.

Bhindi Egrew

Ingredients :

• Bhindi - 1/4 kg
• Onion - 2 [chopped ]
• Tomato - 1 [ chopped ]
• Coconut [ grated ] - 1/2 cup
• Cashewnuts - 30 gms
• Ginger garlic paste - 1/2 tsp
• Oil - enough for frying
• Salt - as required
• Turmeric - 1/2 tsp
• Chilli powder - 1 tsp
• Dhaniya powder - 1/2 tsp

For seasoning :

• Mustard seeds - 1 tsp
• Cinnamon - 1 small stick
• Cloves - 1
• Cardamom - 1
• Curry leaves - little

For grinding :  grind cashews and coconut to a smooth paste and keep aside.

Method :

Take one pan & add oil. In the meantime, take another pan & deep fry the ladies finger.

When it becomes hot, add cinamon, clove, cardamom, mustard seeds, curry leaves, chopped onion & mix well. When it changes into golden brown color, add ginger garlic paste, Cook till the raw smell goes. Then add chopped tomatoes, turmeric, 1/2 tsp dhaniya powder, chilli powder & fry for 5 mins.
Add little water, mix well & add the ground paste to that. Add required salt. Cover the same with a lid & allow them to cook for 5 mins.

Then add the fried bhendi to that. Garnish with chopped coriander leaves. Serve with roti or Jeera rice. 

Bitter Sweet Coffee Paratha

                 

Ingredients :

• Rusk (Toast) - 4 (Big size)
• Instant coffee powder - 3 tsp
• Powdered sugar - 5 tsp
• Milk - 2-3 tsp
• Salt - A pinch
• Flour - 1 1/2 cup
• Oil - Enough for dough
• Ghee or oil - For roasting

Method :

Powder the rusks, add coffee powder, powdered sugar, a pinch salt, add little milk at a time & mix well. Make a mixture & the same should not be too wet so that you can spread it easily. It shall come out if the same is too wet. Bind the flour like a normal dough. 

Then take a dough ball, a little bigger than lemon. Roll it into a big puri. Spread a teaspoon of coffee mixture of the puri evenly. Sprinkle flour over it. Make a tight roll of the puri & then make a ball again & then spread like a paratha. Roast both the sides on a non-stick tawa using few drops of ghee. Serve with homemade butter or ghee. It tastes super yummy. 

Veg Shahi Kurma [ Navabi Special ]

Ingredients :

• Mix vegetables* - 1 cup  (cut into small pieces)
• Paneer - 100 gms (cut into cubes)
• Onion - 2 (finely chopped)
• Green chillies - 2 (slit)
• Shahi jeera - 1/2 tsp
• Ginger garlic paste - 1/2 tsp
• Cashew - 15 (soak in hot water for 20 mins & grind to a smooth paste)
• Jeera powder - 1/2 tsp
• Cardomom powder - 1/4 tsp
• Saffron - pinch (soak in 2 tsp of warm milk)
• Salt - As required
• Ghee - 2 tbsp
• Fresh cream - 2 tbsp
• Corriander leaves - little (for garnishing)

*Note (For Vegetables) : Carrot, French beans, Potato, Cauliflower, Green peas


Method :

Take one pan & keep on the gas. When the pan becomes hot, add 2 tbsp of ghee. Then add shahi jeera to that along with slit green chillies. Wait for a second & add the chopped onions. When it finely changes into pink color, add the ginger garlic paste & mix well. Then add cashew paste along with required water. Then add all the dry masala powder along with saffron & little sugar. Then add the boiled vegetables & paneer. Close the same with a lid & boil for 15 mins in a low flame. Finely add fresh cream to that & garnish with chopped coriander leaves. Serve with stuffed or normal parathas.

Kothamir vengaya Kura

Ingredients :

• Brinjal (small) - 1/4 kg
• Coriander leaves - 3 tbsp
• Onion - 2 [ peeled and chopped ]
• Tomatoes red - 2 [ chopped ]
• Green chilli - 2
• Cashews - 15 [ soaked in water and grind to a smooth paste ]
• Ginger garlic paste - 1/2 tsp
• Salt - as required
• Coriander powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Mustard seeds - 1 tsp
• Oil - 3 tbsp

[First grind coriander leaves and green chilli to a smooth paste and cut the brinjals to a four without removing the stem and deep fry in oil and keep aside].


Method :

Take a pan & add oil to that. When the oil becomes hot, add mustard seeds. When the seeds pop, add onion, tomato, ginger garlic paste and mix well. Fry till it changes to a mushy paste and then add dry masala powders to that along with required water and mix well. Allow to boil for 5 to 7 minutes. Then add coriander chilli paste and cashew paste. Mix well and add the fried brinjals to that. Close with a lid and allow to boil for 5 minutes more. When the oil gets floated up, remove from the gas and garnish with chopped coriander leaves. Your yummy subji is ready. Serve with roti and rice.

Tomato puppu [ andra special ]

Ingredients :

• Moong dal - 1 cup
• Tomatoes - 3 [ red big chopped ]
• Onion - 1 [ big peel and chopped finely ]
• Green chilli - 2 [ slit ]
• Garlic - 3 to 4 flakes [ chopped ]
• Salt - as required 
• Turmeric powder - 1/2 tsp
• Dhaneya powder = 1/2 tsp
• Red chilli powder - 1 tsp 
• Curry leaves - little 
• Coriander leaves - little 

For seasoning :

• Ghee - 3 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Dry red chillies - 2 [ broken ]
• Asafoetida - 1/4 tsp

Method :

Take one cooker, add 1 cup moong dal along with 3 cups of water. Add turmeric and close the lid. Wait for 6 whistles to come. Then keep aside. Take a pan & add ghee to that. When it becomes hot, add seasoning one by one.  Then add chopped garlic. When it changes into golden brown color, add green chilli, chopped onion and then chopped tomatoes. Cook till it becomes mushy. Then add all the dry masala powders and mix well. Then add cooked mash dal to that. If required, add little water to that and mix well.  Allow to boil for 5 minutes more. Your dal is ready. Garnish with curry leaves and coriander leaves. Serve with hot steamed rice and roti. Before removing, add asafoetida to that.