Ingredients
Broccoli florets - 20
Besan / gram flour - 5 tsp heaped
Rice flour - 3 tsp
Corn flour - 1 tsp
Baking soda/Cooking soda - 1/4 tsp
Salt to taste
Chilly powder - 3/4 tsp
Jeera powder - 1/4 tsp
Ajwain - 1/2 tsp
Crushed kastoori methi - 1 tsp
Ginger and Garlic paste - 1 tsp
Oil to deep fry
Water as needed
Method
Take a wide bowl add all the above ingredients and mix.
Sprinkle water little by little till all florets are well coated with the batter.
Heat oil in a pan gently drop each florets and in medium high flame deep fry till all sides are light brown colour and crisp.
Remove it on a kitchen tissue and serve it hot with any dip you like.
Tempering ingredients
Oil - 2 tbsp
Ghee-1tbsp
Bay leaf - 1
Marati moggu - 1 Ingredients to powder Cinnamon - a medium size stick Cloves - 6 Cardamom -6 Star anise - 1 Kalpasi/Dagad phool - 1/4 tsp Nutmeg powder - less than - 1/8 tsp ( Dry grind to a fine powder)
Dry masala ingredients
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Salt to taste
Turmeric powder-1/8 tsp
Other ingredients
Seeraga samba rice- 1 & 1/2 cups
Hot water-3 cups
Chopped mushrooms - 8 oz packet ( around 225 gms)
Sliced onions - 1/2
Chopped tomato - 1
Mint leaves-a handful
Coriander leaves- a handful
Crushed green chillies - 2,
Ginger /Garlic paste - 1 tsp heaped
Lemon juice - 2 tsp
Method Heat oil & ghee in a pan add the tempering ingredients and the ground spice powder,fry for a minute.
Add the onions fry till its light brown,next add the crushed green chillies,ginger/garlic paste,saute till raw smell disappears.
Add tomato,mint and coriander leaves saute for a minute,add the mushrooms and all dry ingredients.
Saute well pour the curd and quickly give a nice mix.
Drain water from the rice and add the rice,pour boiling hot water.
Squeeze lemon juice mix, cover it with a lid and cook it in very low flame till done.
Switch off the stove garnish with mint leaves,mix and serve it hot with raita.
Ingredients
Besan/Gram flour - 2 cups
Ghee - 1 cup + 3 tbsp
Sugar - 1 cup
Milk - 3 tbsp
Chopped almonds and pistachio - 4 tsp together
Saffron strings - few
Cardamom powder - 3/4 tsp
Water - 3/4 cup
Method
Grease a tray with ghee and keep it aside.
Take besan in a plate add 3tbsp of ghee and milk,mix it with your fingers till it reaches to a coarse crumble.Pat it well cover it with a lid and rest it for 5 minutes.
Take a mixi jar and pulse it well or sieve the mixture.
Take ghee in a non stick pan or a heavy bottom pan add the sieved/pulsed besan mixture and keep mixing it till it changes colour to light golden brown.Switch off the stove.
Dissolve sugar in water in medium high flame cook the syrup till it reaches 2 string consistency.
( Take a plate pour some water add a drop of syrup into the water,using your fingers try to gather the syrup.If it forms a soft ball consistency then your syrup is ready.Another method is take some syrup on your fingers and press with another finger and try to pull the syrup.If it forms threads then the consistency is right ).
Add cardamom powder and saffron strings mix it well.
Now pour this hot syrup into the fried besan and keep mixing till the mixture thickens.
Transfer it into a greased tray and pat it well,sprinkle the nuts on top and slightly press it.
While still warm gently cut into squares.
Cool and serve this yummy sweet. Note:
You can also add some khoya for extra riches,
Ingredients slightly dry roasted and finely powdered
Kandanthipilli - 1/2 small stick
Arisithipilli - 1 stick
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Coriander seeds - 1/4 tsp
Ajwain - 1/4 tsp
Chukku/Dry Ginger powder - 1/4 tsp
Athimadhuram - 1/2 small stick
( Dry roast slightly and fine powder them.These are herbs you will get it in Nattu Marundhu / Herb Store) Other ingredients
Chopped tomato - 1 large
Crushed garlic - 2
Thur dal water - 2 cups
( Cook thur dal in water,filter the water for rasam.Cooked dal can be used it for making sambar)
Turmeric powder - 1/4 tsp
Hing - a generous pinch
Salt to taste
Curry and coriander leaves for garnish Tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Red chilly - 1
Jeera - 1/4 tsp
Methi/Fenugreek seeds - 5 Method
Heat ghee in a pan and temper it with above ingredients.
Add tomato and garlic and saute for a minute pour the thur dal water.
Now add the salt,hing and the ground powder,bring it to a boil.
Switch off and garnish with curry and coriander leaves.
Enjoy this rasam with rice or drink it like a soup Note:
a) This Rasam is very good for fever,cold,cough or body pain.
Ingredients
Sago / Sabudana / Javvarisi - 1 cup
Thick Poha / Aval / Beaten Rice - 1/2 cup
Ground nut - 1/4 cup
Pottukadalai/Roasted gram dal - 1/8 cup
Cashew nuts - 10
Curry leaves few
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Sugar a pinch
Hing - a generous pinch
Oil to deep fry
Sabudana Mixture
Method
Heat oil in a pan fry sago in batches till they puff up,remove it on a kitchen paper.
Same way fry the poha till crisp.Remove it on a kitchen paper.
Now fry the peanuts,cashew nuts & roasted gram dal separately till light brown.
Fry the curry leaves till crisp
Take a bowl add all the above fried ingredients,add the spices,salt & sugar,
Gently mix till everything is well combined.
Cool completely & store in a clean dry bottle or container.
Tempering
Oil - 2 tbsp
Mustard - 1/2 tsp
Jeera - 1/4 tsp
Cinnamon - a small stick Other Ingredients Chopped nethi beerakaya / Loofah/Silk Squash/Chinese okra/Sponge gourd - 1 medium size ( no need to remove skin just chop) Chopped onion - a handful Chopped tomato - 1 small Curry leaves few Ginger and Garlic paste - 1 tsp Dry shrimp/prawn - 1/2 cup ( soak it in hot water for 5 minutes) Salt to taste Red chilly powder - 1/2 tsp Coriander powder - 1/4 tsp Turmeric powder - 1/4 tsp Coriander leaves for garnish
Method Heat oil in a pan temper it with mustard,jeera and cinnamon stick. Next add the onions ,curry leaves and fry till onions are transparent.Add the ginger garlic paste and fry till raw smell has disappeared. Discard the water and add the shrimp and fry till its half cooked.
Now add all the dry masala powders and mix it well.
Now add the sponge gourd and tomato saute for a minute and in low flame cook till the mixture is dry.Water is not needed for cooking the vegetable it will leave water.
Switch off the stove garnish with coriander leaves.
Best served as side dish for plain rice
Ingredients
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Jeera/cumin seeds - 1/4 tsp
Hing - a generous pinch
Chopped green chillies - 2
Chopped ridge gourd - 1
( wash and scrape out the skin from the ridge gourd use the flesh,don't throw the skin make chutney with it)
Salt to taste
Beaten curd - 1 cup
Curry and coriander leaves
Method
Heat oil in a pan and temper it with mustard,urad dal,jeera and hing.
Add the chopped green chillies and curry leaves saute for a minute.
Add the chopped ridge gourd and salt fry till its half cooked.
Switch off the stove and let it cool completely.
Add the cooled vegetables into the beaten curd and mix it well.
Garnish with coriander leaves and serve with roti or as a side dish for rice.
Ingredients roasted and ground to a smooth paste
Oil - a drop
Channa dal - 1 tsp
Urad dal - 1/4 tsp
Jeera - 1 tsp
Whole pepper - 3/4 tsp
Red chillies - 2
Coconut - 2 tsp Method
Heat oil in a pan dry roast above ingredients till light brown.
Switch off the flame and add the coconut,mix it well.
Cool the mixture,pour some water and grind to a smooth paste. Tempering
Coconut oil - 1 tbsp
Mustard - 1 tsp
Hing - 1/2 tsp
Curry leaves few Method
Heat oil in a pan and temper it with above ingredients.
Peerkangai Milagu Kootu
Ingredients to be pressure cooked
Ridge gourd/Peerkangai - 2 medium size
( scrape out the skin and chop into small cubes)
Yellow moongh dal - 1/2 cup
Turmeric powder - 1/2 tsp Method
Wash dal well pour some water add the chopped peerkangai and turmeric powder.
Pressure cook till done.Open the lid once pressure releases and slightly mash.
Pour the ground masala and add salt as needed and just give a boil,switch off the stove.
Pour the hot tempering into the dal mixture.
Your tasty kootu is ready to serve with rice or as a side dish for chapathi. Note:
Do not throw the skin you can make chutney/thogayal with it.
Ingredients
Chopped onion - 1/2
Chopped roma tomato - 2
Mint leaves - a handful
Red chillies - 4
Urad dal - 1 tsp
Channa dal - 1 tsp
Dhania/Coriander seeds - 1/4 tsp
Chopped ginger - 1 tsp
Tamarind - a very small piece
Oil - 1 tsp Tempering
Oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Red chillies - 1
Curry leaves few
Method
Heat oil in a pan add urad dal,channa dal,red chillies,dhania fry till light brown.
Now add the onion,ginger and fry till transparent,add the tomatoes and mint leaves fry till tomatoes are soft.Add salt and tamarind fry till raw smell has disappeared.
Switch off the stove and cool the mixture.
Grind this to a smooth paste.
Heat oil in a pan and temper it with above ingredients.
Pour it into the chutney mix and serve with any tiffin.
Idly rice-1 cup
Raw rice-1 cup
Thur Dal-1 cup
Channa Dal- 1/2 cup + 2 tbsp
Urad Dal - 1/4 cup
Red chillies-8 to 10
Hing - 1/2 tsp
Chopped curry leaves - few
Desiccated coconut or fresh coconut - 2 tbsp
Chopped onion - a handful
Salt to taste
Oil-to deep fry
Method
Wash and soak everything for 4 hrs in water.Today i soaked it overnight.
Drain out the water and add the soaked rice/dal into a grinder or mixi jar.
Sprinkle water in intervals and grind it to a coarse thick batter.
Mix desiccated coconut,curry leaves,salt,hing and chopped onion ,mix it well.
Heat oil in a pan drop small balls with a spoon or hand.
Deep fry it till all sides are golden brown & crisp.Remove it on a kitchen paper.
Serve it hot with any chutney.
