Raagi Idli

Ingredients:

• Raagi - 3 glasses (soak for 4 hours)
• Idli rice - 1 glass 
• Urad dal - 1 glass
• Poha (Aval) - 1/2 glass
• Salt - as required

Method:

• Soak rice and raagi together
• In the meantime, soak dal separately, wash poha one time just before grinding
• First grind dal, poha, then raagi & rice together 
• Grind like normal idli batter 
• Mix salt & keep for fermentation upto 8 hours. Prepare this previous day
• Next day morning, make idlis (Don't stir the batter) 
• Without stirring, just pour the batter and make idlis 
• Serve with coconut chutney & sambar. 

Misal (Usal) Pav (A Maharashtra Dish)

Ingredients:

• Mixed Sprouts (Channa, Moong, Greenpeas) - 2 cups
• Fresh grated coconut - 2 tbsp
• Onion - 2 (chopped)
• Tomatoes - 3 (chopped)
• Green chilli - 2
• Ginger garlic paste - 1/2 tsp
• Salt - As required
• Turmeric - 1/2 tsp
• Red chilli powder - 1 tsp
• Misal masala powder - 1 1/2 tsp
• Pav - 2

For seasoning:

• Mustard seeds - 1 tsp
• Curry leaves - little

For garnishing:

• Chopped onion - 2 tbsp
• Lemon juice - little
• Mixture / Farsan (Used for snacks)  - little
• Coriander leaves - little

Method:

• First boil the mixed sprouts in a cooker & wait for 3 whistles to come.
• Take a kadai, add oil & fried onions till it changes into light pink colour.
• Then add coconut & fry for 3 mins.
• Add tomatoes, mix well & fry for 5 mins more.
• Allow it to become cool & grind in a mixer adding green chilli, ginger & garlic to a smooth paste.
• Then take a pressure cooker & add oil.
• When it becomes hot, add ground masala to it & stir well.
• Then add all the dry masalas & mix well.
• Then add boiled sprouts along with water.
• Check salt & close the cooker & wait for a whistle to come.
• Keep the flame low & wait for 15-20 mins.
• Then remove from the gas.
• Your misal (usal) is ready.

For serving, add misal in a bowl, garnish with chopped onion, lemon juice & mixture / farsan & enjoy with Pav / Bread.

Kootanchoru

Ingredients:

• Raw rice or boiled rice - 1 glass
• Tuvar dal - 3/4 glass

(Wash & boil together in a cooker & wait for 4 whistles).

• Vegetables - 1 cup [brinjal, carrot, potato, drumstick, raw banana & leafy vegetables (2 handful)]
• Grated fresh coconut - 2 tsp
• Small onions - 10 (peeled)
• Salt - As required
• Turmeric - 1/2 tsp
• Tamarind paste - 1/2 tsp
• Oil + ghee - 2-3 tbsp.

For grinding masala:

• Big onion - 1
• Garlic flakes - 2 
• Dry red chillies - 4
• Cumin seeds - 1/2 tsp
• Grated coconut 
• Water - little.

Grind all the above into a smooth paste.


For seasoning:

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

Method:

• First cut all the vegetables into small pieces.
• Then take a cooker, add oil & ghee together.
• When it becomes hot, add the seasoning & wait for a second.
• Then add small onion & fry till it changes into light brown colour.
• Then add all the vegetables one by one & mix well.
• Add salt, turmeric, ground masala along with tamarind paste & required water.
• Then add boiled rice, dal & mix well.
• Close the cooker & wait for 3-4 whistles to come.
• After the pressure goes, open the cooker & garnish with curry leaves.
• Serve with wafers, roasted papad & the above side dish (last image).

Tendli (Little-gourd) Pulav

Ingredients:

• Cooked rice - 1 bowl
• Tendli (little-gourd) - 1/2 kg (Cut it length-wise & boil)
• Onion - 1 (Cut it thinly length-wise)
• Tomato - 2 (chopped)
• Salt - As required
• Turmeric - 1/2 tsp
• Red chilli powder - 1 tsp
• Oil + ghee - 2 tbsp each
• Coriander leaves - little

For grinding masala:

• 1 chopped onion
• 1 chopped tomato 
• 1 green chilli
• Goda masala
• Little coriander leaves
• Grated fresh coconut - 2 tbsp

Grind all together in a mixer to a smooth paste & keep aside.


Method:

• First take a deep bottom kadai & add oil.
• When the oil becomes hot, add onion, tomato, boiled tendli & mix well.
• Then add salt, turmeric, red chilli powder, little sugar & mix well.
• Then add 1 tbsp fresh cream & stir nicely.
• Finally add cooked rice & mix well.
• Garnish with coriander leaves on the top.
• Add fresh ghee & serve with raitha & wafers.

Brinjal Drumstick Thokku

Ingredients :

• Drumstick  - 3 to 4 [ cut in to 1/2 inch pieces ]
• Brinjals - 2 to 3 [ cut into small pieces ]
• Onion  - 2 [ peel and chopped ]
• Tomatoes - 2 [ chopped ]
• Ginger garlic paste - 1/2 tsp
• Red chili powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Salt - as required
• Oil - 2 tbsp
• Sugar - 1/2 tsp
• Tamarind paste  1/2 tsp

For seasoning :

• Musted seeds - 1 tsp
• Curry leaves - few

Method :

Boil drumstick pieces and remove the plup and keep aside.  Then take a kadai, add oil. When the oil becomes hot, add seasoning wait for a second and add chopped onion fry for a minute and add ginger garlic paste stir nicely. Then add chopped  tomatoes, brinjals and  tamarind paste. Mix well and add salt, turmeric, red chili powder and sugar.  Add little water and close with the lid, After 5 minutes open the lid and stir well then add the drumstick plup and mix well check the salt keep the flame low in between stir when the oil comes out add curry leaves and remove from the gas. Serve with  rice , roti, and  dosa.

Roasted Gram Chakli

Ingredients :

• Roasted gram dahl powder - 1/2 cup [ pottu kadalai ]
• Rice flour - 1 cup
• Ajwan or jeera - 1/2 tsp
• Asafoetida - 1/4 tsp
• Salt - as required
• Oil - enough for frying

Method :

Mix all ingredients and make a soft dough. Mean time keep oil in the kadai, when it's becomes hot [ keep the flame medium ]  while kneeding  dough add little hot oil [ 1 tbsp ]. Put the dough in chakli maker, and make chakli and drop it  in the  oil.  Fry the chakli  till it's change in to gloden brown. Remove and place them on a obsorbed  paper to  get rid  of excess oil. When  it's become cool store it air- tight  container.

Dodha Barfi

Ingredients:

• Mawa (Unsweetened Koya) - 1/4 kg
• Paneer - 1/4 kg
• Powdered sugar - 450 gms
• Milk - 2 tbsp
• Baking powder - 1/2 tsp
• Cocoa powder - 2 tbsp
• Ghee - 2 tbsp
• Grated nuts - little

Method:

• First take one kadai & add ghee.
• When it melts, add mawa & stir nicely.
• Then add grated paneer & mix well.
• Pour milk so that both will mix well nicely.
• Then add baking powder & stir nicely (non-stop) so that it will raise nicely. 
• When it becomes normal, add sugar & mix well till the barfi becomes thick.
• Ensure that barfi doesn't stick to the pan.
• Then add cocoa powder & mix well.
• Place the aluminium foil paper (without pressing the paper) on the tray & finely pour the mixture. 
• Garnish with grated nuts.
• When it becomes cool, cut it into pieces.