Kara Bath

Ingredients :

• Basmathi rice - 1/2 k.g. [ soaked in water for 20 minutes ]
• Chopped mix boiled  vegetables - 1 cup [ beans, carrot, capsicum, peas ]
• Tomatoes - 2 [ chopped ]
• Salt - as required 
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1tsp ( only for giving colour )
• Onion - 2 [ peeled and chopped ]
• Green chillies - 3 to 4
• Ginger garlic paste - 1/2 tsp
• Butter - 1 tbsp
• Oil - 2 tbsp
• Fresh ghee - 2 tsp
• Fried cashewnuts - 10 to 12
• Mint leaves - 1/2 bundle
• Coriander leaves - 1/2 bundle

For masala :

Grind mint leaves, coriander leaves, green chillies and ginger garlic paste to a smooth paste in a mixer.

For seasoning :

• Oil - 2 tbsp
• Butter - 1 tsp
• Whole garam masala - 1 tsp
• Shai jeera - 1 tsp

Method :

First boiled the rice and keep aside. Then keep one fry pan, add oil and butter. When the oil becomes hot,  add  seasoning  and  shai  jeera. Then add chopped onion fry for 3 seconds when the raw smell goes, add chopped tomatoes, boiled vegetables, ground paste, salt, turmeric, and  red  chilli  powder. Mix well. Close with the lid and cook for 5 minutes more. At this time  add cooked rice and mix well.  Chek  and  add  required  salt.  Add  fried cashews and 2 tsp ghee. Mix well and close with a lid and cook for 5 minutes in low flame. Then remove from the fire. Your tasty kara bath ready to serve. Serve with curd or raitha.

Soft Poha Idli (Type 2)

Ingredients :

• Poha (White) - 1 cup
• Urad Dal - 1 cup
• Idli rawa - 2 cups
• Water & Salt - as required

Method :

For making idli in the morning, soak the rawa in a bowl & add the poha. Wash the dal well & soak with the poha. Soak for 7-8 hours. Grind in a wet grinder in the evening.

Grind half of the poha, dal combined with half of the idli rawa together in a mixer. Add little water & grind smoothly. Consistency should be thick like a normal idli batter. When you pour some batter back from a height, it should not leave a trial. If it does, you need more water. Pour the water into a big vessel. Add salt, mix well & set aside. Cover the same with a lid till next day morning. The next day morning the batter would have risen. Oil the idli plate, pour the batter to fill in the idli moulds. Boil for 7-8 minutes like normal idli. Your yummy soft idlis are ready. Serve with chutney & sambhar.

Instant idli mix

Making instant Poha idli mix (Powder Form)

1. Take equal measures of poha [ thin variety ] 
2.  Add idli rice rawa
3.  Powder the poha in a mixer till it is fine like rawa
4.  Now mix both the idli rice rawa and poha rawa

Store this mixture for use.


How to use the mix

1. Take required quantity of the instant poha idli mix
2. Add yogurt or even sour butter milk, pinch of salt, pinch of eno salt and make a batter for idli
3. Don't rest this mixture 
4. Spoon to greased idli plates and steam

Instant Poha Idli [Type 1]

Ingredients :

• Poha - 1 cup 
• Fine idli rawa -  cup
• Eno fruit salt or a pinch of baking soda - 3/4 tsp
• Salt - as required
• Butter milk - enough for soaking 

Grind the poha in mixer to rawa consistency


Method :


First soak the poha mixer in the butter milk and keep aside for 5 minutes. Then mash it well with a ladle till poha and butter milk mixture is smooth without adding too much water. Then add idli rawa and salt to the mixture. If the idli rawa and poha buttermilk mixture will be thick, add some more curd and mix well. Make like regular idli batter. Keep the idli plates greased ready. Just before making idlis, add the Eno fruit salt to the batter and mix well. Add little water if the batter appears thick, it will become light. Now immediately spoon the batter to the idli plates and steam like normal idlis. Soft spongy idlis ready to eat. Serve with coconut chutney and sambhar.

Ginger [ enji ] Kuzambu

Ingredients :

• Boiled thur dahl - 1 cup [ mashed ]
• Ginger -  chopped  - 2 table spoon
• Grated coconut - 2 table spoon
• Small onion -  8 to 10 [ peeled ]
• Red tomato - 2 [ chopped ]
• Salt - as required
• Mustard seeds - 1 tsp
• Cumin seeds - 2 tsp
• Asafoetida - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Sambhar powder - 11/2 tsp
• Tamarind paste - 1/2 tsp
• Oil - 3 table spoon
• Curry leaves and coriander leaves - little 

For grinding masala :

Keep one kadai, add little oil. When the oil becomes hot, add 1 tsp of cumin seeds and wait for a second and add chopped ginger, fry for 2 second and grind along with coconut and curry leaves to a smooth paste and keep aside.

Method :

Take one vessel, add remaining  oil. When the oil becomes hot add mustard seeds to that. When the seeds started to pop, add small onions, chopped tomatoes fry till its becomes soft. Then add tamarind paste, salt, turmeric, and  sambhar  powder.  Mix well  and  allow to boil for 10 minutes in low flame. Then add   the  mashed  dahl  to  that. Boil for 2 minutes,  then  add  the  ground  masala  to  that. When the  kuzambu  gets  ready  remove  from  the  gas  and  garnish  with  chopped  coriander  and curry  leaves. Serve with hot rice and roasted curry.

Kantola Subji

Ingredients :

• Kantola - 1/2 kg
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 2 tsp
• Oil - 3 tbsp
• Asafoetida - 1/4 tsp
• Curry leaves - little
• Black pepper powder - 1/2 tsp
• Mustard seeds - 1 tsp

Method :

First clean the subji and cut into round thin pieces. Then take one vessel, add enough water adding salt and turmeric. Boil the cut subji in the water for 10 minutes till it becomes soft. Then drain the water. After that, keep a kadai & add oil. When the oil becomes hot, add mustard seeds to that. When the seeds pop, add asafoetida and curry leaves. Stir well & then add boiled vegetables. Add dry masalas. Mix well and close with a lid and fry in a low flame till it becomes crispy. Remove from the gas. Serve with  sambhar, rasam rice as a side dish.

Cauli Flower Biriyani

Ingredients :

• Basmathi rice - 1 cup
• Cauli flower - 250 gms [ cut in to small pieces ]
• Ginger garlic paste - 1/2 tsp
• Green chilies - 2 [ chopped ]
• Onion - 2 [ peeled and chopped ]
• Tomato - 2 [ chopped ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 1/2 tsp
• Biriyani masala powder - 1 tsp
• Pomegranate seeds - 1/2 cup
• Chopped coriander leaves - little.

For seasoning :

• Cumin seeds - 1 tsp
• Cashew nuts - 2 tbsp
• Bay leaf - 2
• Oil - 2 tbsp
• Fresh ghee - 3 tbsp 

Grind to a paste :

Green chilli, onion, tomato and ginger garlic paste together in a mixer and form a paste.


Method :

First boil the soaked rice in a cooker for 3 whistles, adding little oil to that, so that the rice remains separate. Meantime boil the flower pieces in a vessel adding salt and turmeric. When it becomes soft, drain the water and keep aside. Take big pan, add oil and 2 tbsp of ghee. When the ghee becomes hot, add cumin seeds, bay leaf and cashew nuts. When the cashews changes into golden color, add the ground paste & mix well. Then add the boiled flower, dry masala powder and mix well. Finely add cooked rice along with biriyani masala powder, pomegranate seeds  and remaining ghee. Garnish with chopped coriander leaves. Serve with carrot raitha and wafers.