Oil - 1 tsp
Ghee - 1 tbsp
Whole pepper - 1/2 tsp
( I usually crush and add )
Jeera - 3/4 tsp
Cashew nuts - 8
Grated ginger - 1 tsp
Chopped green chillies - 1
Curry leaves few
Hing - a generous pinch
Other ingredients
Varagu arisi / Kodo millet - 1/2 cup
Yellow moongh dal - 3 tbsp
Water - 3 cups
Salt to taste
Turmeric powder - 1/8 tsp
Method
Add moongh dal to a pressure cooker and dry roast till nice aroma comes out.
Add the kodo millet and saute till its just hot.
Pour water add salt and turmeric powder, pressure cook till cooked.
Heat ghee/oil in a pan and temper it with above ingredients.
Pour the tempering into the pongal mix and serve hot with any chutney you like.
( wash the leaves and wipe well to make sure there is no water )
Sesame oil - 1 cup
Crushed garlic - 4
Method
Take a pan pour the oil add the mudakathan leaves and garlic, in medium low flame boil till the leaves become crisp and garlic is light brown.
Switch off the stove and filter the oil. Store it in a clean glass jar.
Warm needed oil and massage gently to your body joints or knee. Massage twice a day to get best result. This oil removes pain from joints and knee pain. Use regularly for best result.
Note:
To make this oil you can use a combination of mustard, coconut and castor oil.
Heat 1 tsp of ghee in a pan add besan and fry till raw smell disappears and the colour changes.
Dry roast rava till colour changes.
Take a food processor or blender add the cardamom, nuts, sugar and dry grind to a fine powder.
Heat ghee in a pan add khoya and roast till its light pink.
Take a bowl and mix all the ingredients and the crushed saffron.
If your mixture is dry fry for a minute, switch off the stove.
Sprinkle few drops of milk to the mixture.
While warm divide the portion into equal portion.
Ingredients for the outer covering
Maida / All purpose flour - 1 cup
Ghee - 3 tsp
Salt a pinch
Milk - 1/2 cup add more if needed
Surati Ghari
Method
Take a bowl add maida,salt & ghee.Mix to resemble bread crumbs.
Now add milk little by little to form a soft dough.
Cover and rest for 10 minutes.
Divide the portion into small equal balls.
Ingredients for the coating
Melted ghee - 6 tbsp
Powdered sugar - 6 tsp
Method
Add the powdered sugar to the melted ghee and beat it well and keep it aside.
Other Ingredients
Oil as needed for deep frying
Ghee- 1 tbsp
Chopped pistachio and almonds chopped - each 5
Surati Ghari
Method
Roll out each ball of dough into a thick circle and slightly flatten.
Place the filling ball mixture in the middle of the dough.
Cover the dough completely make sure its well sealed ( see the above picture).
Heat oil and ghee in a pan when hot drop the ghari slowly into the oil.
In medium low flame fry till light brown on all sides.
Remove it on a kitchen paper , cool them completely.
Once cooled dip the fried ghari into the ghee/sugar mixture, make sure both sides are well coated.
Place it on a plate & sprinkle the chopped nuts.
Allow the ghari to set for 12 hours to become firm then cut and enjoy !
Wash and soak urad dal for 3 hours then grind to a smooth fluffy light batter.
Remove the batter into a bowl add the ragi flour and salt mix well till combined , cover and let the batter to ferment for 8 hours or overnight.
Next day mix the batter well add water if needed to get a semi thick dosa batter consistency.
Heat a tawa take a ladle of batter and spread it to the thickness you want. Pour a teaspoon of oil around the dosa , When light brown at the bottom flip and cook till done.
Wash the rice and drain out the water, add the wet rice into a pan.
In medium high flame roast the rice till they splutter. Make sure you don't over fry and burn the rice then the upma will taste bitter.
Cool the mixture and dry grind to a coarse rava consistency and keep it aside.
Heat coconut oil in a pan and temper it with above ingredients.
Add onion , green chilly, ginger and curry leaves fry till onion changes it's colour.
Now pour the water add salt and grated coconut when it starts to boil reduce flame and add the ground rice rava stir it to make sure there are no lumps.
Close it with a lid and in low flame cook till it's done, switch off the stove.
Garnish with few curry leaves mix and serve hot with any chutney or pickle.
Mutton with bones - 250 gms
Salt to taste
Pepper to taste
Ginger and Garlic paste - 1/2 tsp
Water - 7 to 8 cups
Method
Take all the ingredients in a pressure cooker or Instant pot and cook for 30 minutes.
Once cool remove the mutton from the broth. your broth is ready to use.
Don't throw away the mutton use it in making mutton kurma / fry or gravy.
Other ingredients
Sesame oil - 2 tsp
Fennel seeds / Somph - 1/2 tsp
Barley - 2 tsp
Thur dal - 1 tsp
Pepper powder - 1 & 1/2 tsp
Jeera/cumin powder - 1 tsp
Salt to taste
Coriander powder - 1/2 tsp
Chopped onion - a handful
Chopped tomato - 1 small
Chopped mint.curry and coriander leaves - 1 tbsp
Ginger and garlic paste - 1/2 tsp
Method
Heat oil in a pressure cooker temper it with fennel seeds.thur dal and barley fry till its light brown.
Now add onion,tomato,mint,curry leaves,ginger and garlic paste.Fry till raw smell has disappeared.
Add the dry masala powders and saute for couple more minutes.
Pour the broth and in low flame cook for 10 minutes.Once cooked mash the ingredients well.
Filter the soup this step is optional garnish with coriander leaves and serve hot.
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