Ingredients
Whole black urad dal with skin / Ulundhu - 1/4 cup
Naatu sarkarai - 1/2 cup
( If using jaggery or palm jaggery add only 1/4 cup)
Sesame oil - 1/4 cup
Water - 1 & 1/2 cups
Method
Heat a pan add the urad dal and in low flame dry roast till nice aroma comes out and light brown. Do not over fry and burn.
Cool completely and dry grind to a semi smooth powder.
Add water and nattu sarkarai or jaggery in a pan once they dissolve filter to remove impurities.
Now pour the liquid in a heavy bottomed pan add the powdered urad dal and mix till there are no lumps.Now switch on the stove and in low flame cook the kali till its thick.
Slowly add the sesame oil and mix till the kali leaves the sides of the pan.
Switch off the stove and enjoy!
Ingredients Frozen cauliflower rice-2 cups heaped
( If using fresh cauliflower then grate the cauliflower and steam till cooked and then use)
Thoor dhal - 1/4 cup
Water - 1 & 1/2 cups
Turmeric powder-1/2 tsp
Salt to taste
Diced tomato-1
Chopped onions - 1/2
Curry leaves-little
Chopped garlic-4 Tempering Oil -6 tsp Mustard-1tsp
Urad dal-1tsp
Channa dal-1tsp
Jeera - 1/4 tsp
Hing-1/4 tsp
Red chillies - 3
Method Wash thur dal and add it into a pressure cooker,pour water add turmeric powder pressure cook.Do not cook till the dal is soft and mashed. Heat oil in a pan temper it with above ingredients.Next add the onions,curry leaves,tomato & garlic fry till onions are light brown.
Now add the cauliflower rice,salt and turmeric powder and saute for 2 minutes,lastly add the cooked dal and in low flame cook till well combined.
Garnish with curry leaves and enjoy with any side dish you like.
Ingredients
Rice flour - 1 cup
( i used the store bought)
Boiling water - 1 cup
(quantity depends upon the quality of the rice)
Black sesame seeds - 1 tsp
( as i did not have i used white sesame seeds)
Oil to deep fry as needed Ingredients to be crushed
Jeera /Cumin seeds - 3/4 tsp
Garlic - 1 large clove or 2 small cloves
Small red pearl onion - 3
( as i did not have i used chopped 2 tsp of white onion)
Fresh grated coconut - 2 tsp
Salt to taste
(Take a mixi jar add the above ingredients and crush them,do not add any water)
Method
Take a pan add the rice flour dry roast till its hot,do not over fry and burn it.
Take a wide boil add the roasted rice,crushed ingredients and sesame seeds.
Pour the boiling water and mix it up well using a wooden spoon.
Cover it with a lid and rest it for a minute,using your palm while still warm knead to a smooth dough.
Divide the dough into small balls,take a ball and place it on a greased plastic sheet and gently flatten it.Cover it with another oiled sheet and press to get a semi thick disc.
Roll the disc like a tube and press the overlapped edge to stick.
Heat oil in a pan and deep fry in medium low flame till crisp and light brown on all sides.
Remove it on a kitchen tissue,cool completely and store it in an air tight container!
Note:
a) Quantity of water will depend upon the quality of rice.Add water little by little,the dough should look like a non sticky smooth soft dough.
b) Always use only boiling water do not add cold water.
c) Keep the kneaded and rolled dough covered always
Ingredients
Boiled potatoes - 1 large
Powdered thin poha / Flattened rice - 1/2 cup
(add according to the need,consumption of poha depends upon the quality of the potato)
Salt to taste
Red chilly flakes - 1 tsp heaped
Jeera powder - 1/2 tsp
Chaat masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Sesame seeds - 1 tsp
Chopped spring onions - 1 tsp
( you can replace with coriander leaves)
Oil to deep fry as needed
Poha Fingers
Method
Take a bowl mash the potatoes till smooth.Make sure there are no lumps.
Now add all the mentioned above ingredients, mix and form a dough.
Do not add any water or oil to mix.
Take small portion of the mixture and roll it out to the thickness you want,cut it into finger size.
Heat oil in a pan and deep fry these in medium flame till crisp and light brown on all sides.
Remove and serve these poha sticks hot with ketchup.
This is a perfect evening tea time snack.
Tempering ingredients
Oil - 1 tsp
Ghee - 2 tbsp
Crushed whole black pepper - 3/4 tsp
Jeera - 1/2 tsp
Cashew nuts - 8 chopped
Grated ginger - 1 tsp
Slit green chillies - 2
Curry leaves few
Hing - 1/8 tsp Other ingredients
Frozen cauliflower rice - 2 cups
( If using freshly grated cauliflower then steam till cooked or microwave for 5 to 6 minutes)
Yellow moongh dal - 1/4 cup
Salt to taste
Turmeric powder - 1/4 tsp
Cauliflower Ven Pongal
Method
Add moongh dal to a pressure cooker and dry roast till nice aroma comes out,pour 1 & 1/2 cups of water and turmeric powder pressure cook till soft.
Heat ghee and oil in a pan and temper it with above mentioned ingredients.
Now add the cooked dal,cauliflower rice and salt mix well.
Pour 1 cup of hot water and in low flame cook till cauliflower rice is cooked and well combined.
Switch off the stove garnish with curry leaves and serve hot.
Ingredients
Butter pound cake - 1 medium size
(I used store bought,trim the cake and cut into 3 semi thick square pieces))
Ripe sweet mango - 1 small size chopped
( peeled and chopped)
Cardamom powder - 1/4 tsp
Milk - 1/2 cup
Rose syrup / Rooh Afza - 2 tsp
Sugar - 1/2 tsp ( optional)
Chopped nuts - 2 tsp
( I used almonds and pistachio)
Honey - 1 tsp
( add only if your mangoes are not sweet)
Mango Delight
Easy Mango delight
Method
Take a mixi jar add the mango cubes (save some for garnish) ,honey and cardamom powder.Blend to a fine puree,keep it aside.
Add the sugar and rose syrup to the milk mix till sugar has dissolved.
Take a tray or shallow plate place a cake piece and spread the mango puree evenly on top.sprinkle some nuts.
Place the second cake slice on top and repeat the same.Finish it off with the 3rd slice.
Sprinkle chopped mango cubes and nuts on top.Drizzle some rose syrup.
Slowly pour the rose milk at the base.Keep it in fridge for 30 minutes and serve cold.
Enjoy this easy mango rose delight!
Note:
Use your imagination and create with different fruits and the base liquid.
Ingredients
Frozen cauliflower rice - 2 cups ( heaped)
( If using fresh cauliflower then grate the cauliflower and steam till cooked and then use)
Freshly grated coconut - 1/2 cup
Salt to taste
Pepper powder - 3/4 tsp
Chopped green chilies - 2
Curry leaves few Tempering
Oil - 1 tbsp
Mustard - 1/2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Hing - 1/4 tsp
Chopped cashew nuts - 8
Cauliflower Coconut Rice
Method
Heat oil in a pan temper with mustard,urad dal,channa dal,cashew nuts and hing saute till light brown.Add green chillies,few curry leaves and fry for a minute.
Now add the cauliflower and grated coconut,in low flame saute till raw smell has disappeared and cauliflower is dry and cooked.
Lastly add salt and pepper powder,toss them well.
Garnish with curry leaves & serve them warm.
Ingredients for marination
Vegetables of your choice - 4 cups
( I used cubed colored bell peppers,squash,beetroot,mushroom,onion,sweet peppers ,cauliflower)
Salt to taste
Pepper powder - 1 tsp
Cardamom powder - generous pinch
Garam masala powder - 1 tsp
Crushed kastoori methi - 1 tsp
Chopped mint leaves - 1 tbsp
Ginger and garlic paste - 1 tsp
Grated jalapeno chilly - 1
Thick hung curd - 1/ 2 cup
Corn flour - 1 tsp
Cheddar cheese - 3 tsp
Lemon juice - 2 tsp
Oil - 3 tsp
Grilled Vegetable Tikka
Method
Take a wide bowl mix all above ingredients together, cover and rest them for 10 minutes.
Spread the marinated vegetables evenly in a baking tray.
Broil in low temperature till vegetables are grilled well.In between mix and broil the other side too.each oven is different so keep an eye on the cooking time.
Once well cooked and top is light dark colour remove from oven.
Sprinkle chaat masala on top (optional) and enjoy:
Serve hot with mint curd chutney Note:
Alter the spice and masala level according to your taste.
Ingredients
Button mushrooms sliced - 15
Salt and Pepper powder to tasre
Chopped spring onions - 1/4 cup
Soy sauce - 1 tbsp
White vinegar - 1 tsp
Water or Broth - 6 cups
Ginger and garlic paste - 1/4 tsp
Sesame oil - 1 tsp
Corn flour - 1 tsp ( optional)
( diluted with 2 tbsp of water)
Clear mushroom soup
Method
Heat oil in a sauce pan add some spring onions and saute,next add the ginger /garlic paste and saute till raw smell has disappeared.
Add the sliced mushrooms and saute for a minute.
Pour the water/broth add soy sauce,vinegar and seasonings,simmer the soup for 5 minutes.
Lastly add the diluted corn flour mix and give a boil.
Switch off the stove garnish with spring onions and serve hot.