Menthaya Puli Kuzambu

Ingredients :

• Cumin seeds - 1 tsp
• Coriander seeds - 1 tsp
• Black pepper - 1 tsp
• Methi seeds - 1/2 tsp
• Channa dahl - 3 tsp
• Dry red chilies - 6 to 7
• Garlic flakes - 2
• Grated coconut - 1/4 cup
• Small onion - 1/4 cup  [ here i used papdi and drumstick you can use any village vegetables ]
• Asafoetida - 1/4 tsp
• Salt - as required
• Tamarind - 2 tsp [ paste ] you can use pulp also
• Turmeric powder - 1/2 tsp
• Jaggery - little

For seasoning :

• Seasame oil - 2 tbsp
• Mustard seeds - 1 tsp
• Dry red chili - 1 [ broken ]
• Curry leaves - little

Method :

Take a vessel, add oil. When its becomes hot, add mustard seeds along with dry red chili. When the mustard seeds pop, add small onion, garlic flacks. Fry for 5 minutes in low flame. Then add tamarind paste along with required water. Add salt, turmeric, asafoetida, and jaggery. Mix well and allow to boil.  Mean time  dry roast  cumin seeds, pepper, coriander seeds, methi seeds,  channa dal till nice aroma comes.  Then fry dry red chilles and grated coconut in little oil till its change in to light brown. then grind all together adding little water and make a  paste.  Then add this ground masala to the kuzambu. Allow to boil 10 minutes more. When the kuzambu gets ready remove from the gas and add 2 tsp of seasame oil. Garnish with curry leaves.  Serve with hot steamed rice.

Aval Javvarisi Payasam

Ingredients :

• Aval [ poha ] - 1/2 cup [ washed and soaked ]
• Javvarisi [ sago ] - 1/4 cup
• Jaggery - 1/2 cup
• Milk - 1 cup
• Water - 11/2 cup
• Cardamom powder - 1/4 tsp
• Ghee - 1 tsp
• Cashew nuts - 2 tbsp

Method :

First soak jaggery in hot water, mash it well. Then heat till it completely melt. Then strain and keep aside.  Wash sago, add water and cooked well. It should be soft and transparent. Then take wash and soaked poha. Mean time keep a big vessel, add ghee and saute poha for 2 minutes, then add jaggery  allow to boil in low flame for 5 minutes.  Now add cooked sago  to  that,  and  allow to boil till it becomes thick. Fry cashews in ghee till it changes to golden brown and add it to the payasam. Finely add boiled and cool milk to the payasam along with cardamom powder. Serve warm and chilled. 

Kesar Lassi

Ingredients :

• Chilled thick curd - 1 cup
• Sugar - 2 tbsp
• Chilled milk - 1/2 cup
• Cardamom powder - 1/4 tsp
• Saffron [ kesar ] - a pinch [ soaked in a warm milk ]

Method :

Take a mixer grinder, add all ingredients and blend till it becomes thick and mixed nicely. Then pour it in a glass tumbler and garnish with chopped nuts or milk masala. served chilled. your tasty kesar lassi is ready.

Easy Masala Bath

Ingredients :

• Basmathi rice - 1 cup [ soaked in water for 20 minutes ]
• Onion - 1 big length wise cut 
• Tomato - 1 [ cut in to thin pieces ]
• Vegetables cut into cubes - 1/4 cup
•  [ flower, beans,  carrot,  peas, and potato ] 
• Salt - as required
• Cashews - 5 to 6
• Sugar - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Red chili powder - 11/4 tsp
• Coconut milk - 1/2 cup
• Curd [ or] fresh cream - 1 tsp
• Oil - 2 tbsp
• Ghee - 1 tbsp

Masala paste :

Grind 1 onion, 1 small tomato, ginger small piece, green chili 1, garlic flakes 1 grind all together in a mixer to a smooth paste. This you can prepare previous day and keep in frezer

Method :

Take a pressure pan,  add ghee and oil together. When its becomes hot, add sliced onion along with cashews, and fry till  its change in to golden in colour. Then add ground masala stir well. Then add all dry masalas and mix well. Add coconut milk and soaked rice and required water. Now add cut tomatoes and little sugar.  Sprinkle garam masala powder and close the pan. Wait for 3 whistle to come. Then remove from the gas. After the pressure goes, open the pan and gently mix up and down. Your tasty masala rice ready to serve.  Serve with wafers or papad. Garnish with chopped coriander leaves.

Easy Cooker Kandvi Recipe

Ingredients :

• Besan - 1 small glass
• Curd - 3 cups [ thick ]
• Ginger chili paste - 1 tsp
• Haldi - 1/2 tsp
• Salt - as required
• Water - little
• Coriander leaves- 1 tsp [ finey chpped ]
• Carrot - 1/2 [ peel and grated ]
• Fresh grated coconut - 1 tsp

For seasoning :

• Mustard seeds - 1 tsp
• Curry leaves - little
• Oil - 1 tbsp

Method :

Take one vessel add  besan, curd, turmeric salt and mix well  [with the help of  whisk ] just add little water. Then keep it on the pressure cooker. Allow to come 5 whistle. Then remove from the gas. When the pressure leaves open the cooker and nicely whisk. Mean time greased the plates with oil. [ both sides ] Put the batter [ should be thick ] on the plate, spread the batter very thin and  allow to become cool, then make a lines  then   roll  the kandvi and arrange in the plate.  Season the mustard seeds and pour on the  top of kandvi.  Garnish with chopped coriander leaves, grated carrot and fresh coconut.

Lapsi [ wheat rava ] Adai

Ingredients :

• Lapsi [ big wheat rava ] - 1 glass
• Bengal gram [ kadalai parupu ] - 1/4 cup
• Urad dal - 1/4 cup
• Tur dal - 1/4 cup
• Cumin seeds - 1/2 tsp
• Dry red chilies - 4
• Green chiles - 4 to 5
• Ginger - small pieces
• Asafoetida - 1/4 tsp
• Salt - as required
• Curry leaves - little
• Onion - 2 [ peel and finely chopped ]
• Carrot - 1 big [ peel and grated ]
• Oil and ghee mix together - as required

Method :

First soak wheat rava for 6 hours in enough water, soak all dals together for 4 hours seprately. Then grind the dal together along with chilies, cumin seeds, asafoetida, ginger, salt.  Finely add  rava  and grind for few seconds.  Mix all together nicely to adai batter consistency.  The batter should not  be too thick or too thin. Add water accordingly. No fermentation required. Now add chopped vegetables, curry leaves and mix well. Heat a tawa and pour a ladle of batter in the center of tawa and spread it thin as much you can. Pour oil ghee mixture in and out. Wait for few seconds when it's change light brown and roasted remove from the tawa. Serve  hot  with  melagapodi, sambhar, and jaggery.

Allu methi bhindi fry [ sukka subji ]

Ingredients :

• Bhindi - 1/4 k.g. [ 1/2 inch piece ]
• Alu [ potato ] - 2 [ peel and cut into 1/2 inch ]
• Methi leaves  - 2 tbsp [ wash, dried  and chopped 
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tsp
• Asafoetida - 1/4 tsp
• Oil - 2 tsp
• Sugar - 1/4 tsp
• Cumin seeds - 1 tsp

Method :

First take a bowl, add potato, bhindi, and methi. Keep this bowl in a oven for 2 minutes, this help us to use  less oil for the subji.  After 2 minutes remove from the oven. Then take a kadai,  add 2 tsp of oil. Wait for a second, when the oil becomes hot, add cumin seeds. When its pop, add all dry masalas in the oil and mix well, then add subji to that. Stir well and close with a lid. Keep the flame low and  cook for 10 minutes . The subji will turn crisp and nice aroma will come. Remove from the gas. Your tasty sukka dry subji is ready. Serve with roti and rice as a side dish.