Kulambhu Karuvadam / Kozhambu Vadaam / Kulambhu Vadam Recipe - Sun Dried Lentil Dumpling

Kulambhu Karuvadam

Ingredients
Karamani / Black Eye Bean / Lobia -1/2 cup
Urad dal - 1 cup
Red chillies-5
Curry leaves-few
Salt to taste
Hing- 1/4 tsp
Mustard seeds-1tsp
Method
Wash & soak lobia & urad dal separately for 7 to 8 hours or overnight.
Grind red chillies,salt,hing & curry leaves to a smooth paste.
Grind lobia & urad dal separately to a thick batter.Do not add water while grinding,sprinkle if needed.The batter should look like a vada batter.
Add the mustard to the ground paste & mix everything well till well combined.
Spread a plastic sheet in the sun.
Pinch out small balls from the batter or use a spoon to drop the batter on the sheet
Dry this in sun for 2 to 3 days till its crisp dry.
Store it in a container.
Deep fry in oil & add this to kara kuzhambu.

Courtesy:jeyashriskitchen

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Stuffed Mini Sweet Peppers /Stuffed Peppers Recipe /Stuffed Mini Peppers /Baked Stuffed Peppers

Stuffed Sweet Peppers

Ingredients for stuffing
Finely grated vegetables-1 cup
(I used beans,carrot)
Mashed potato-1
Chopped onion-1tbsp
Ginger & Garlic paste-1tsp
Red chilly powder-1/4tsp
Salt to taste
Jeera /cumin powder-1/2tsp
Amchur powder/Dry mango powder-1/2tsp
Garam masala-1/4tsp
Parmesan cheese-1/4cup
Other ingredients
Mini sweet peppers-12
(cut the top portion,scoop out the seeds,prick it once on both sides with a fork)
Oil-2tsp
Grated cheese for garnish
Method
Heat oil in a pan fry onion & ginger /garlic till raw smell disappears.Now add the grated vegetables & saute for a minute.
Add all the dry masala powders & give a stir.Switch off the flame & add the mashed potato & cheese,mix them well.
Cool the mixture,stuff these mixture into the peppers.Apply some oil all sides of the peppers,arrange these peppers on a tray.
Bake these peppers at 350 deg. for 10 minutes or till all sides are light brown & the skin is shrinked.
Serve them hot with some grated cheese sprinkled on top.
Note: 
a) You can also stuff in mini capsicums too.
b) Cheese is added just for extra taste,you can omit them if you don't like.
c) This can be served as a starter.
d) Meat eaters can stuff minced meat.

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Basil Seeds Lemonade / Lemonade With Chia Seeds / Chia Seed Lemonade Recipe / Sweet Basil Seeds Lemonade / Nimbu Pani with Sabja Seeds

Basil Seeds Lemonade

Ingredients
Lemon -1
Sugar to taste
( I used 4tsp)
Salt a pinch
Cold water-3 cups
Chia seeds/Sabja/Basil seeds-1tbsp
Ice cubes
Mint leaves for garnish
Method
Soak chia/basil seeds in 1/2 cup of water in a wide bowl,let it stand for 10 to 15 minutes it grows bigger in size.
Squeeze out juice from the lemon.
Pour water,salt & sugar mix till sugar has dissolved completely.
Filter this & mix in 2tsp of soaked chia/basil seeds in the juice.
Add mint leaves & ice cubes.
Serve them cold.

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Dosa Avakai Pickle Recipe / Dosa Avakaya Recipe / Dosavakaya Recipe / Instant Dosavakaya Recipe / Cucumber Pickle Recipe

Dosa Avakaya

Ingredients
Dosakaya / Yellow Cucumber -1 small
(I used the green with yellow striped one)
Salt-to taste,I used 1 & 1/2 tsp
Red chilly powder-1 & 1/2 tsp
Mustard-1tsp
Fenugreek/Methi-1/2tsp
Hing-a pinch
Turmeric powder-a pinch
Lemon juice -1tsp (Optional)
Sesame oil -1/8 cup
Method
Chop dosakaya with skin to small pieces.Place it on a cloth or kitchen tissue for 10 minutes to remove excess water.
Powder mustard & fenugreek to a fine powder.Do not dry roast methi & mustard.
Take a large bowl add the chopped dosakaya,mustard methi powder,salt,red chilly powder,hing,lime juice & oil.
Toss them well to make sure all the pieces are coated with the masala.
Cover with a lid & keep it overnight.Next day mix the pickle well.
Best served with Dal rice or Curd rice

Note:
a) Serve this pickle the next day
b) Add chilly powder & salt according to your taste.
c) Store it in fridge,will stay good for 3 to 4 days.

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Eggless Jam Biscuits / Jam Biscuits / Jam-Filled Thumbprint Cookies / Eggless Custard Thumbprint Jam Cookies

Eggless Jam Biscuits

Ingredients

Maida/ All purpose flour -1 cup
Vanilla instant pudding mix-3.4oz (96gms) packet
Corn flour-4tbsp
Butter-1/2 cup
Powdered sugar-1/2 cup
Curd-3tbsp
Vanilla essence-1/2 tsp
Filling
Jam any flavour-3tbsp
(I used strawberry flavour)
Before filling melt it in microwave for 10 seconds to loosen up.
Method
Beat butter,sugar & essence till frothy.
Now add the remaining ingredients & make a soft dough.
Roll the dough to 5mm thickness,cut it with a cookie cutter.
Make a small dent in the centre & fill it up with some jam.
Arrange it on a baking tray lined with an aluminium foil.
Bake it at 300 deg. for 10 minutes or till light brown.
Remove from oven & cool it on a rack,store it in an air tight container.
Note:
a) Add any flavour jam.

Courtesy: Rakskitchen(Made some changes.).........

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