Panagam

Ingredients:

• Jaggery powder - 1/2 cup
• Lemon - 2
• Dry ginger powder - 1/4 tsp [ sukku podi ]
• Cardamom powder - 1/4 tsp
• Pachai karpuram - a pinch
• Water - 3 cups
• Tulasi leaf [ basil leaves ] - few

Method:

First dissolve the jaggery in water. Then squeeze lemon, and add  powdered elachi , dry ginger powder, camphor and mix well. Filter it using strainer and add thulasi leaves. Served chilled.

P. N.  Adjust jaggery and lemon juice to your taste.

Dosa batter Mixie.

Ingredients :

• Raw rice - 2 cups
• Urad dahl - 1 cup
• Poha - 2 hand full
• Methi seeds - 1/4 tsp

Method :

Wash and soak rice, dahl, poha, and methi seeds together in a big  vessel for 5 hours. Once soaked, drain water completely and grind in a mixer using ice cold water. Add water little by little in short intervals. Batter should be smooth. Ferment for 10 hours.  Batter should raise and be airy, light and fluffy.  Before  making  dosa  add little water to the batter.  Then keep non- stick  tawa on the gas,  pour a ladle  of batter and spread thin dosa  add oil to the dosa. When its change in to golden in colour  remove from the tawa  and serve with chutney and sambhar.

Raw Jack Fruit Biriyani

Ingredients:

• Jack fruit - 1 cup [ peel the skin and make it small pieces and boiled in the cooker adding salt and turmeric  for 2 whistle drain the water and keep aside. 
• Fried onion - 1 cup
• Basmathi rice - 1 glass [ soak in the water for 15 minutes and cooked in the cooker and make it cool.
• Whole garam masala - 1 tbsp [ cinnamon small piece, cloves 2, black cardmom 1, green cardamom 2 and 2 bay leaf ]
• Salt - as required
• Ginger garlic paste - 1/2 tsp
• Cashew nuts - 6 to 7
• Resins - 1 tbsp
• Green chili - 2 [ slit ]
• Mint leaf - 1/2 cup [ chopped ]
• Coriander leaf - 1/2 cup [ chopped ]
• Beaten curd - 2 tbsp
• Biriyani masala powder - 1/2 tsp
• Red chili powder - 1/2 tsp
• Kesar - a pinch [ soaked in a milk ]
• Ghee  1 tbsp
• Oil - 2 tbsp

Method:

Take a big non-stick vessel & add oil to that. When the oil becomes hot, add whole gram masala,  cashews, resins, ginger garlic paste, slit green chili and boiled jack fruit. Mix well and add mint leaves, coriander leaves, and beaten curd. Then add fried onion [ spread ] then add cooked rice, red chili powder, again spread fried onion  then cooked rice , sprinkle kesar, biriyani masala powder [ sprinkle ] on top sprinkle ghee, close with tight lid and keep for 15 minutes in low flame. Then remove from the gas. Your tasty jack fruit biriyani is ready.

Simple Brinjal Chutney

Ingredients :

• Brinjal - 4 to 5 [ boiled and remove the skin ]
• Onion - 1 big [ chopped ]
• Dry red chiles - 4 to 5
• Cumin seeds - 1/2 tsp
• Grated fresh coconut - 2 tbsp
• Tamarind paste - 1 tsp
• Salt - as required
• Asafoetida - 1/4 tsp
• Oil - 2 tsp

For seasoning :

• Mustard seeds - 1 tsp
• Urad dal - 1/2 tsp
• Curry leaves - little 
• Oil - 2 tbsp

Method :

First take a kadai, add oil to that. When the oil becomes hot, add cumin seeds, red chili, when it 's crackle add chopped onion to that and grated coconut also. Fry till onion change in to light brown remove from the gas and keep aside. Then grind  in a mixer along with tamarind paste, cooked brinjal and salt to a smooth paste.  Then take a small pan, and  add oil to that. When the oil becomes hot add seasoning along with asafoetida, and curry leaves. When the mustard seeds pop and the dal change in to golden brown  add it to the ground chutney and mix well. It's goes  well with idli, dosa and hot steamed rice. Add little desi ghee to the rice and mix with the chutney. It's tastes yummy.

Mogalaya Gobi

Ingredients:

• Cauli flower -  1 small flowerest
• Potato - 2 [ peel and cut in to cubes ]
• Green peas - 1 small cup [ boiled ]
• Fried onion - 1 small cup [ grind in a mixer to a smooth paste ]
• Ginger - a tiny piece
• Onion - 1 [ finely chopped ]
• Ginger garlic paste - 1/2 tsp
• Ghee - 1 tsp
• Salt - as required
• Curd - 2 tbsp [ beaten ]
• Fresh cream - 2 tsp
• Chopped coriander leaves - little

For grinding masala:

• Coriander seeds - 1 tsp
• Cloves - 4 to 5
• Dry red chilies - 4 to 5

 [ Dry roast in a kadai, till nice aroma comes. Then grind in a mixer along with ginger to a smooth paste and keep aside ]

Method:

First cut the flower into medium flowerets and dissolve the same in hot salt water for 10 minutes.  Then take one deep bottom vessel & add ghee to that. When the ghee becomes hot, add chopped onion and fry till it changes into brown in colour. Then add ginger garlic paste and mix well. Then add the vegetables [ flower, potato, and green peas ]. Add the ground masala and fried onion paste along with little water and mix well. Before closing the vessel with a lid, add salt and little sugar.  Allow to boil for 10 minutes. When the subji becomes soft, add beaten curd and fresh cream to that. Then wait for a second and remove from the gas. Garnish with chopped coriander leaves and a spoon of fresh cream.

Vazakkai Puli Kuttu

Ingredients :

• Raw banana- 2 to 3
• [ peel and chop in to cubes and soak  in turmeric water. ]
• Thur dahl - 1/2 cup [ boiled in cooker for 5 whistle and keep aside ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Sambhar powder - 11/2 tsp
• Tamarind paste - 1/4 tsp
• Grated fresh coconut - 1/2 cup
• Asafoetida - 1/4 tsp
• Ghee - 2 tsp
• Jaggery - small piece
• Curry leaves - little

For seasoning :

• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Ghee - 2 tsp
• Curry leaves - little

Method :

First boil the raw banana in a kadai, adding turmeric, salt, sambhar powder and  tamarind paste and required water.  Cook till the raw smell goes and the subji becomes soft. Then add boiled thur dal and mix well.  The subji should be thick don 't add too much of  water while boiling.  Mean time take a small kadai, add ghee to that. When the ghee becomes hot, add seasoning along with grated coconut. Fry the coconut till its change in to  light brown. Mix with the subji and let it be in the gas for 2 minutes. Remove from the gas. Serve it with roti, and as side dish for rasam rice.  

Arbi Roast [ Hydrabadhi style ]

Ingredients :

• Arbi - 250 gms. [ boiled peel and cut in to round pieces ]
• Green chili - 2 [ slit ]
• Oil - enough for frying
• { fry the arbi in the hot oil till it change in to crisp and gloden brown and keep aside in a tishu paper ]
• Salt - as required
• Cumin seeds - 1 tsp
• Turmeric - 1/2 tsp
• Red chili powder - 1 tsp
• Garam masala powder - 1/4 tsp
• Tamarind paste - 1/4 tsp
• Ghee - 1 tsp

Method :

First fry the arbi in oil and keep aside. then take a pan, add a tsp of ghee  to that, when the ghee  becomes hot, add cumin seeds. Then add all dry masalas along with tamarind paste in the ghee,  mix well.  Then  add  fryed  arbi to that.  Mix  gently till all masalas nicely coated to arbi. Keep in the gas for 2 minutes more. Garnish with coriander leaves.