BEET ROOT KICHADI

BEET ROOT KICHADI

INGREDIENTS

GRATED BEETROOT- 1; COOKED/ STEAMED

GRATED COCONUT- 1 CUP
GREEN CHILLIES- 2-4

SALT
CURD/ YOGURT- 1 1/2 CUPS

COCONUT OIL- 1 TABLESPOON

MUSTARD- 1 TABLESPOON
CURRY LEAVES- 1 SPRIG
DRIED RED CHILLIES- 3

PREPARATION

GRIND COCONUT AND GREEN CHILLIES INTO A PASTE

HEAT COCONUT OIL IN A PAN 
SPLUTTER MUSTARD, 
ADD CURRY LEAVES AND DRIED RED CHILLIES

NOW ADD GRATED BEET ROOT, GRIND PASTE , SALT AND COOK

WHEN IT IS COOKED WELL, ADD CURD
DO NOT BOIL

REMOVE FROM FLAME

PAVAKKA / KAIPAKKA - THAKKALI CURRY OR BITTER GOURD - TOMATO CURRY

PAVAKKA / KAIPAKKA - THAKKALI CURRY OR
BITTER GOURD - TOMATO CURRY

INGREDIENTS

BITTER GOURD- 2 ; CHOPPED IN CIRCLES
TOMATO- 1 ; CHOPPED IN CIRCLES

SHALLOTS- 8 ; CHOPPED
GREEN CHILLIES-5; CHOPPED
GINGER- 1 INCH PIECE- CHOPPED

RED CHILLY POWDER-1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON

THIN COCONUT MILK- 1 CUP
THICK COCONUT MILK- 1/2 CUP
SALT

FOR SEASONING

COCONUT OIL- 1 1/2 TABLESPOONS
MUSTARD- 1/2 TABLESPOON
FENUGREEK SEEDS- 1/4 TABLESPOON
DRIED RED CHILLIES- 3
CURRY LEAVES- 2 SPRIGS

PREPARATION

HEAT COCONUT OIL
SPLUTTER MUSTARD AND FENUGREEK SEEDS
ADD DRIED RED CHILLIES, CURRY LEAVES

FRY GINGER, GARLIC AND SHALLOTS

NOW ADD BITTER GOURD PIECES, WHEN IT IS ALMOST COOKED ADD ALL POWDERS 
FRY FOR 2 MINUTES

NOW ADD THIN COCONUT MILK AND SALT

CLOSE WITH A LID AND COOK WELL

WHEN HALF OF THE GRAVY DISAPPEARS ADD THICK COCONUT MILK AND TOMATO
COOK FOR 5 MINUTES

CHEERA/ PALAK KUZHAMBU CURRY

CHEERA/ PALAK KUZHAMBU CURRY

INGREDIENTS

PALAK- 1 BUNDLE; FINELY CHOPPED

RED CHILLY POWDER- 1 1/2 TABLESPOON
CORIANDER POWDER- 1 TABLESPOON
SHALLOTS-4
GARLIC- 1 CLOVE

THICK COCONUT MILK- 1/2 CUP
YOGURT / CURD- 1/4 CUP
WATER-1/2 CUP
SALT

FOR SEASONING

COCONUT OIL- 1 TABLESPOON
MUSTARD- 1/2 TABLESPOON
DRIED RED CHILLIES- 2
CURRY LEAVES- 2 SPRIGS


PREPARATION


GRIND RED CHILLY POWDER, CORIANDER POWDER, SHALLOTS AND GARLIC INTO A FINE PASTE

COOK PALAK WITH SALT, HALF CUP WATER AND GROUND PASTE

WHEN WATER BEGINS TO DISAPPEARS , ADD 1/2 CUP THICK COCONUT MILK

WHEN CURRY BOILS REMOVE FROM FLAME

AS IT IS COOLED, ADD THICK CURD TO IT

SAUTE IT WITH MUSTARD, DRIED RED CHILLIES AND CURRY LEAVES IN COCONUT OIL

HOW TO BARBECUE CHICKEN USING CHARCOAL GRILL

HOW TO BARBECUE CHICKEN USING CHARCOAL GRILL

EQUIPMENT AND  SUPPLIES

    CHARCOAL GRILL

    CHARCOAL

    CHARCOAL STARTER

    MATCHES

    TONGS

     CHICKEN BARBECUE SAUCE

      MARINATED CHICKEN

PREPARATION

 SPREAD CHARCOAL EVENLY AT THE BOTTOM OF THE CHARCOAL GRILL

ADD CHARCOAL STARTER TO IT

LET IT SETTLE FOR 45 SECONDS

NOW LIGHT

ALLOW THE CHARCOAL TO TURN WHITE IE ABOUT 15 TO 20 MINUTES

PLACE CHICKEN PIECES ON THE RACK DIRECTLY ABOVE THE BURNING CHARCOAL

TURN THE CHICKEN TO GET WELL COOKED OCCASIONALLY

  IT  MAY TAKE 25-35 MINUTES TO GET COOKED ACCORDING TO SIZE

WHEN CHICKEN IS ALMOST DONE, ADD THE BARBECUE SAUCE TO EACH SIDE TO 

ALLOW MEAT TO COOK WITH SAUCE

WHEN CHICKEN BURST OR CRACK IN DIFFERENT AREAS THAT MEANS IT IS ALMOST DONE

REMOVE AND PLACE ON SERVING DISH

TOMATO CURRY

TOMATO CURRY

INGREDIENTS

TOMATOES-3-4; CHOPPED
ONION-1; CHOPPED
TURMERIC POWDER- 1/4 TABLESPOON
SALT

COOK TOMATOES AND ONION WITH SALT AND WATER AND TURMERIC POWDER PREFERABLY IN AN EARTHERN POT


GRATED COCONUT- 1/2 CUP
SHALLOTS-4
GARLIC-1-2 CLOVES
CUMIN SEEDS- 1/4 TABLESPOON
CURRY LEAVES- 1 SPRIG

GRIND THESE INGREDIENTS INTO A SMOOTH PASTE

ADD IT TO TOMATOES WHEN COOKED
MIX WELL

FOR SEASONING

COCONUT OIL- 2 TABLESPOONS

MUSTARD- 1/2 TABLESPOON
SHALLOTS- 4 CHOPPED OR CRUSHED
CURRY LEAVES- 1 SPRIG
DRIED RED CHILLIES- 2

SAUTE THESE IN COCONUT OIL AND MIX WITH TOMATO CURRY

MURINGAKKAI MANGA CURRY / DRUMSTICK - RAW MANGO CURRY

MURINGAKKAI MANGA CURRY / DRUMSTICK - RAW MANGO CURRY

INGREDIENTS

DRUM STICKS- 2; CUT INTO PIECES
RAW MANGO - 1; CUT INTO PIECES

SALT
TURMERIC POWDER- 1/4 CUP

COOK CHOPPED DRUMSTICK WITH WATER AND TURMERIC POWDER AND SALT
WHEN THREE - FOURTH COOKED ADD MANGO PIECES AND COOK

GRATED COCONUT- 1/2 CUP
SHALLOTS-4
GREEN CHILLIES-2-3
GARLIC-1-2 CLOVES
CURRY LEAVES- 1 SPRIG

GRIND THESE INGREDIENTS INTO A FINE PASTE

ADD THIS TO THE COOKED VEGETABLES

FOR SEASONING

COCONUT OIL- 3 TABLESPOONS

MUSTARD- 1/2 TABLESPOON
SHALLOTS-4 ; FINELY CHOPPED OR CRUSHED
CURRY LEAVES - 1 SPRIG
DRIED RED CHILLIES- 3

ADD OIL IN A HOT PAN 
SAUTE WITH THESE INGREDIENTS
ADD INTO THE CURRY

MIX WELL

CHICK PEAS CUTLET

CHICK PEAS CUTLET


INGREDIENTS

 FRENCH BEANS-8-10
 CARROT-1 BIG


GREEN PEAS-A HANDFUL

POTATOES-1

ONION-1 SLICED (OPTIONAL)

GARLIC-3-4 CLOVES CHOPPED

GINGER-3 INCH PIECE CHOPPED

GREEN CHILLY 5 CHOPPED

CURRY LEAVES 7

GARAM MASALA /ALL SPICES POWDER-1/2 TABLESPOON

TURMERIC POWDER-A PINCH

PEPPER POWDER-1/2 TABLESPOON [OPTIONAL]

CORN FLOUR- 1 -2 TABLESPOONS

SALT

OIL

CORIANDER LEAVES- 2 TABLESPOON CHOPPED

BREAD CRUMBS-1 CUP

EGG- 2 

PREPARATION

SOAK CHICK PEAS OVERNIGHT
DRAIN WATER

COARSELY GRIND IT WITHOUT ADDING WATER

BOIL THE POTATO UNTIL TENDER. THE PEEL OFF THE SKIN AND LET IT COOL. THEN MASH IT.

STEAM THE OTHER VEGETABLES.

MIX ALL THE VEGETABLES AND ADD SALT AND PEPPER POWDER.

NOW TAKE A FRY PAN. ADD 3 TABLESPOONS OIL. WHEN OIL HEATS, ADD SLICED ONION . FRY TILL LIGHT GOLDEN COLOUR.

ADD CHOPPED GINGER, CHOPPED GARLIC, CHOPPED GREEN CHILLIES.  SAUTE IT

ADD CURRY LEAVES AND CORIANDER LEAVES.

ADD MASHED POTATOES AND VEGETABLES AND CORN FLOUR

ADD SALT AND GARAM MASALA POWDER

ALLOW ALL OF THEM TO MIX FOR SOME TIME IN LOW FLAME.

DIVIDE THE BATTER INTO SMALL EQUAL BALLS.

TAKE 2 EGGS AND BREAK AND MIX SOME SALT AND BEAT WELL.

SPREAD SOME BREAD CRUMBS IN A PLATE.

HOLD A BALL OF CUTLET MIXTURE IN YOUR HAND

PRESS IT GENTLY IN YOUR ARM TO GET A THE CUTLET SHAPE.

DIP IT FIRST IN EGG

THEN ROLL IT IN BREAD CRUMBS.

AGAIN TAKE A FRY PAN. ADD SOME OIL. YOU CAN NOW FRY YOUR CUTLET UNTIL GOLDEN BROWN O N BOTH SIDES.  

YOU CAN SERVE IT WITH TOMATO SAUCE.

TIPS

IF OIL NOT HOT, CUTLET WILL BREAK.BREAD CRUMBS CAN BE BOUGHT READYMADE OR IF YOU PREFER HOMEMADE JUST TAKE SOME RUSK AND GRIND IT IN THE GRINDER AND YOUR  BREAD CRUMBS ARE READY

DILKUSH CUTLET

DILKUSH CUTLET

INGREDIENTS


 FRENCH BEANS-8-10

 CARROT-1 BIG


GREEN PEAS-A HANDFUL

POTATOES-3

ONION-1 SLICED
TOMATO-2

GARLIC-3-4 CLOVES CHOPPED

GINGER-3 INCH PIECE CHOPPED

GREEN CHILLY 5 CHOPPED

CURRY LEAVES 7


LIME JUICE- 1/2 TABLESPOON
SUGAR- 1/2 TABLESPOON

SALT

OIL-10 TABLESPOON

CORIANDER LEAVES- 2 TABLESPOON CHOPPED

GHEE- 1 TABLESPOON


PREPARATION

BOIL ALL THE POTATOES UNTIL TENDER. THE PEEL OFF THE SKIN AND LET IT COOL. THEN MASH IT
MIX IT WITH LEMON JUICE AND SALT

STEAM THE OTHER VEGETABLES.

MIX ALL THE VEGETABLES AND ADD SALT 

NOW TAKE A FRY PAN. ADD GHEE. WHEN OIL HEATS, ADD SLICED ONION . FRY TILL LIGHT GOLDEN COLOUR.

ADD TOMATOES

ADD CHOPPED GINGER, CHOPPED GARLIC, CHOPPED GREEN CHILLIES.  SAUTE IT

ADD CURRY LEAVES AND CORIANDER LEAVES.

ADD MASHED POTATOES AND VEGETABLES

ADD SALT  AND SUGAR
ADD A LITTLE MASHED POTATOES


ALLOW ALL OF THEM TO MIX FOR SOME TIME IN LOW FLAME.

DIVIDE THE BATTER INTO SMALL EQUAL BALLS.

PRESS 2 BALLS
TAKE A SPOON OF  VEGETABLE MASALA MIXTURE
PLACE IT BETWEEN TWO CIRCLED BALLS


PRESS IT GENTLY IN YOUR ARM TO GET A THE CUTLET SHAPE.


AGAIN TAKE A FRY PAN. ADD SOME OIL. YOU CAN NOW FRY YOUR CUTLET UNTIL GOLDEN BROWN ON BOTH SIDES.  

YOU CAN SERVE IT WITH TOMATO SAUCE.

TIPS

YOU CAN ADD PEPPER POWDER, GARAM MASALA POWDER ACCORDING TO YOUR TASTE

IF OIL NOT HOT, CUTLET WILL BREAK.

CABBAGE CUTLET

CABBAGE CUTLET


ingredients


CABBAGE-1/4 TO 1/2 ; FINELY SLICED

oil - 40 ml
ginger- 1 inch piece; chopped
garlic - 4 cloves chopped
green chillies- 8 chopped
curry leaves-5
onion- 2, finely sliced

turmeric powder- half teaspoon
all spices powder/garam masala powder- half teaspoon
salt - according to taste

chilly powder- 1/4th tablespoon
black pepper powder- 1/4th tablespoon

potato- 3 
green peas- a handful (optional)
eggs- 3 

bread crumbs_ 2 cups

coriander leaves- chopped


PREPARATION
.

Preparing  potatoes

cook potatoes with salt in a pressure cooker .  you can also add a pinch turmeric powder.  let 4 -5 whistles come.  remove from flame.  after cooling, peel off skin and mix and crush well.

Preparing cutlet masala

Take a pan.  add 2 tablespoons of oil.  
Fry onion till its raw smell goes.

add cabbage leaves
fry till it is steamed well

Then add chopped garlic-ginger, green chillies and curry leaves.  Fry for 2 minutes.

Add salt, all spices powder, black pepper powder, chilly powder and turmeric powder.  fry till raw smell of these powders disappears.

Add crushed potatoes
Add coriander leaves.

Remove from flame.


Preparation of cutlets

Roll the masala into equal balls and press into cutlet shape.

Beat 3 eggs in a bowl.  add a pinch salt and mix well.

Take bread crumbs in a plate and spread it.

Take a pan.   heat  4 tablespoons oil.  

Dip each cutlet first in egg mixture and then roll in bread crumps.  fry till slight brown on both side in a medium flame.

BEET ROOT JUICE

BEET ROOT JUICE

INGREDIENTS

BEET ROOT-1
SUGAR- 1/2 TO 1 CUP
GINGER- A SMALL PIECE
LEMON -2
WATER- 2 CUPS


PREPARATION

PEEL OFF SKIN FROM BEET ROOT
WASH WELL
CUT INTO PIECES

COOK IT WITH SUGAR, CHOPPED GINGER,  AND WATER

WHEN THICKENS ADD LEMON JUICE AND REMOVE FROM FLAME

WHEN COOLED, STRAIN IT AND STORE IN A GLASS BOTTLE

MIX IT WITH WATER AND SERVE CHILLED

KAIPAKKA/ PAVAKKA/ BITTER GOURD THEEYAL

KAIPAKKA/ PAVAKKA/ BITTER GOURD THEEYAL

INGREDIENTS

BITTER GOURD- 1
 GRATED COCONUT-  1/2 CUP

RED CHILLY POWDER- 1/2 TABLESPOON
CORIANDER POWDER- 1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON

SMALL ONION- 4
GINGER- 1 INCH PIECE
GARLIC-1 CLOVE
GREEN CHILLIES-2

TAMARIND - 1 INCH PIECE

MUSTARD - 1 TABLESPOON
CURRY LEAVES

SALT
COCONUT OIL

PREPARATION

FRY COCONUT TILL GOLDEN BROWN

ADD  CHILLY POWDER, CORIANDER POWDER AND TURMERIC POWDER
FRY WITH STIRRING TILL DARK BROWN

WHEN COOLED GRIND IT INTO POWDER

KEEP ASIDE

SOAK TAMARIND IN WATER

COOK PAVAKKA WITH CHOPPED SMALL ONIONS, GINGER, GARLIC AND GREEN CHILLIES AND SALT

ADD TAMARIND WATER

ADD FRIED COCONUT MIXTURE WHEN IT BOILS
MIX WELL
LET IT BOIL

SAUTE WITH MUSTARD AND CURRY LEAVES

CHURAYKA-PARIPPU CURRY / BOTTLE GOURD WITH MASOOR DAAL CURRY

CHURAYKA-PARIPPU CURRY /
BOTTLE GOURD  WITH MASOOR DAAL CURRY


INGREDIENTS

BOTTLE  GOURD-1
MASOOR DAAL - 1/2 CUP

GRATED COCONUT- 1/2 CUP
SHALLOTS- 3 
GINGER- 1 INCH PIECE
CUMIN SEEDS - 1 TABLESPOON
RED CHILLY DRIED -3 

SALT WATER- ENOUGH TO COOK

TURMERIC POWDER-1/2 TABLESPOON
RED CHILLY POWDER-1/4 TABLESPOON

MUSTARD- 1 TABLESPOON
CURRY LEAVES- 8

COCONUT OIL- 2 TABLESPOONS


PREPARATION

PEEL SKIN OFF FROM BOTTLE GOURD
CUT IT INTO SMALL PIECES

CLEAN MASOOR DAAL AND COOK IT WITH SNAKE GOURD TURMERIC POWDER, CHILLY POWDER AND SALT.  

MEANWHILE GRIND COCONUT, SHALLOTS, GINGER, CUMIN SEEDS AND 1 RED CHILLY IN MIXER.
GRIND WELL INTO A SMOOTH PASTE
YOU CAN ALSO ADD GREEN CHILLIES FOR RED CHILLY

ADD THIS PASTE TO BOTTLE  GOURD - MASOOR DAAL WHEN IT IS COOKED

SAUTE IT WITH MUSTARD, CURRY LEAVES AND RED CHILLY IN COCONUT OIL.

YOU CAN ADD TOMATO IF YOU PREFER

KARA CHIPS

KARA CHIPS

INGREDIENTS

MAIDA/ ALL PURPOSE FLOUR- 1 CUP

GHEE- 3 TABLESPOONS
SALT- 1/4 TABLESPOON
ASAFOETIDA POWDER- 1/4  TABLESPOON
RED CHILLY POWDER- 1/4 TABLESPOON
CUMIN SEEDS POWDER- 1/4 TABLESPOON
BLACK SESAME SEEDS- 1/4 TABLESPOON


PUTTU POWDER- 3 TABLESPOONS
OIL- FOR DEEP FRY

PREPARATION


SPREAD ALL PURPOSE FLOUR IN A BOWL
MAKE A DEPRESSION IN THE CENTER
NOW ADD ALL THE INGREDIENTS, 1 TABLESPOON GHEE EXCEPT PUTTU POWDER AND OIL

NOW ADDING WATER LITTLE BY LITTLE PREPARE A SMOOTH DOUGH

MAKE 4 BALLS

ROLL FIRST BALL LENGTH WISE
SPREAD GHEE AND SPRINKLE SOME PUTTU POWDER ON IT
REPEAT THIS WITH OTHER BALL
AND PUT IT OVER FIRST ONE

ROLL CAREFULLY
NOW PRESS IT TILL IT FORMS 2 1/2 INCH

NOW CUT IT USING A KNIFE SLIGHTLY IN SLANTING POSITION

DEEP FRY TILL LIGHT BROWN

RIBBON PAKODA / KOKKU VADA / NADA THENKUZHAL

RIBBON PAKODA / KOKKU VADA / NADA THENKUZHAL

INGREDIENTS

RICE FLOUR- 1 CUP
BESAN FLOUR / KADALA MAVU / BENGAL GRAM FLOUR- 1/2 CUP

RED CHILLI POWDER- 1 TABLESPOON
ASA FOETIDA - A PINCH
SESAME SEEDS/ ELLU- 1/2 TABLESPOON
MOLTEN BUTTER - 1 TABLESPOON

SALT
OIL

PREPARATION

MIX RICE FLOUR IAN D BESAN IN A LARGE BOWL
NOW ADD RED CHILLI POWDER, ASAFOETIDA POWDER, BUTTER,SESAME SEEDS AND SALT TO IT
BY ADDING WATER LITTLE BY LITTLE FORM A SMOOTH DOUGH

HEAT OIL IN A KADAI
PUT A PORTION OF DOUGH IN MURUKKU PRESS WITH RIBBON PAKODA FRAME  OR SLIT IN POSITION
MAKE A ROUND LAYER IN OIL

WHEN 1 SIDE FRIED, TURN OTHER SIDE
WHEN SIZZLING SIDE SUBSIDES, REMOVE FROM FLAME

DRAIN OIL

CUT IT INTO PIECES


STORE IN A N AIR TIGHT CONTAINER

KARA BOONDI

KARA BOONDI 

INGREDIENTS

BESAN / GRAM FLOUR/ KADALAMAVU- 1 CUP

RICE FLOUR- 3 TABLESPOONS

RED CHILLI POWDER- 1 TABLESPOON

BAKING SODA - A PINCH

ASAFOETIDA -2 PINCHES

CURRY LEAVES- 1 SPRIG

NUTS

SALT

OIL

PREPARATION

MIX BESAN AND RICE FLOUR WELL

ADD SALT, ASAFOETIDA POWDER AND RED CHILLI POWDER TO THIS

FORM A THICK BATTER LIKE DOSA BY ADDING  WATER LITTLE BY LITTLE

NOW MIX BAKING SODA

POUR 2 TABLESPOONS OF HOT OIL TO THE BATTER 

MIX WELL

TO CHECK THE CORRECT CONSISTENCY OF BATTER 

TAKE A SPOON 

WITH THE BACK OF THE SPOON , MIX THE BATTER .   JUST HOLD  IT ON TOP OF THE OIL

A. IF IT FORMS NICE ROUND BALL - CORRECT CONSISTENCY

B. IF FORMING TAIL- WANT TO NEED EXTRA WATER

ADD 1 TABLESPOON WATER AND CHECK AGAIN

C. IF FORMING THIN ROUNDEL, WATER IS MORE

ADD 1 TABLESPOON BESAN FLOUR AND CHECK AGAIN

FINAL PREPARATION

WE NEED PERFORATED LADLE FOR THIS

HEAT OIL IN A KADAI

POUR A LADLE OF BATTER  THROUGH THE PERFORATED LADLE, WHICH IS KEPT ON THE TOP OF THE OIL

LET BOONDIS FALL OUT

FRY TILL OIL SOUND SUBSIDES

TAKE OUT FROM OIL

DRAIN OIL

DEEP FRY NUTS AND CURRY LEAVES

SPREAD IN A PLATE

MIX IT WITH BOONDIS

STORE IN AN AIR TIGHT CONTAINER

BESAN BURFI

BESAN BURFI

INGREDIENTS

BESAN/GRAM FLOUR- 1 CUP
SUGAR- 1 CUP
GHEE- 1/2 CUP
CARDAMOM POWDER- 1/2 TABLESPOON
NUTS- TO GARNISH

PREPARATION

HEAT A NON STICK PAN
REDUCE THE FLAME TO LOW

ADD BESAN FLOUR. FRY UNTIL IT GIVES AN AROMA WITHOUT CHANGING ITS COLOUR

ADD GHEE
MIX WELL WITHOUT FORMING ANY LUMPS

ADD SUGAR 
MIX WELL WITHOUT FORMING ANY LUMPS

REMOVE FROM FLAME
ADD CARDAMOM POWDER

NOW EMPTY INTO A GREASED PLATE
DECORATE WITH NUTS

WHEN COOL CUT INTO SQUARE OR DIAMOND SHAPE

TAPIOCA/ KAPPA/ KOLLI CHIPS

TAPIOCA/ KAPPA/ KOLLI CHIPS

INGREDIENTS

TAPIOCA- 1 BIG
SALT
WATER
OIL

PREPARATION

PEEL OFF SKIN FROM TAPIOCA
CUT INTO PIECES 

COOK IT WITH SALT AND WATER
DRAIN WATER

SLICE TAPIOCA LENGTHWISE
DRY IT IN SUNLIGHT FOR 2-3 HOURS

HEAT OIL IN A KADAI
PUT DRIED TAPIOCA INTO HOT OIL
FRY UNTIL GOLDEN BROWN AND CRISPY

SPRINKLE SALTY WATER AND FEW CURRY LEAVES

IF YOU WANT SPICY YOU CAN ADD CHILLY POWDER WITH SALT WATER

DRAIN OIL
COOL IT
STORE IN AN AIR TIGHT CONTAINER

JACKFRUIT CHIPS/ CHAKKA UPPERI

JACKFRUIT CHIPS/ CHAKKA UPPERI

INGREDIENTS

RAW JACK FRUIT-2 CUPS; CUT INTO PIECES LENGTHWISE

OIL
SALT- MIXED WITH WATER


PREPARATION

HEAT OIL IN  A KADAI

WHEN IT BECOMES HOT ADD THE SLICED JACKFRUIT PIECES LITTLE BY LITTLE
NOW FRY TILL CRISPY AND GOLDEN COLOUR

JUST BEFORE REMOVING FROM FLAME, SPRINKLE SALT WATER 

DRAIN THE EXCESS OIL 

ALLOW IT TO COOL
STORE IN AN AIR TIGHT CONTAINER

MADHURA SEVA SWEET

MADHURA SEVA SWEET

INGREDIENTS

RICE FLOUR- 1/2 CUP
BESAN/ GRAM FLOUR- 1/2 CUP

SUGAR- 1/2 CUP
CARDAMOM POWDER-


PREPARATION

PREPARE DOUGH BY MIXING BOTH FLOUR AND SALT FIRST
NOW POUR HOT WATER LITTLE BY LITTLE AND KNEAD TO FORM  A SMOOTH DOUGH

NOW PUT IN THE SEVA PRESS
HEAT OIL IN A KADAI

NOW PRESS THE DOUGH THROUGH SEVA MOULD TO THE KADAI

FRY TILL GOLDEN BROWN

MEANWHILE PREPARE SUGAR SYRUP OF 2 THREAD CONSISTENCY
PUT THE FRIED SEVA IN THIS SUGAR SYRUP
STIR WELL

ALLOW IT TO COOL

WHEN COOLED STORE IN AN AIR TIGHT CONTAINER

KOSAMBARI- A KARNATAKA VEGETABLE SALAD RECIPE

KOSAMBARI- A KARNATAKA VEGETABLE SALAD RECIPE

INGREDIENTS

GREEN GRAM- 1/4 CUP; SKIN PEELED
GRATED CARROT- 1
CUCUMBER-1 ; CHOPPED

GRATED COCONUT- 2 TABLESPOONS
LEMON JUICE- 1 TABLESPOON
SALT

FOR SEASONING

MUSTARD- 1/2 TABLESPOON
BLACK GRAM- 1 TABLESPOON
GREEN CHILLY- 1 ; SPLIT LENGTHWISE


PREPARATION

SOAK GREEN GRAM IN WATER  FOR HALF A N HOUR
DRAIN WATER 

MIX IT WITH GRATED COCONUT, CARROT AND CUCUMBER

ADD SALT AND LEMON JUICE

HEAT 1 TABLESPOON OIL 
SPLUTTER MUSTARD , GREEN CHILLIES AND URID DAL/ BLACK GRAM

MIX IT WITH GREEN GRAM MIXTURE

GARNISH WITH CURRY LEAVES AND CORIANDER LEAVES

GOBI 65

GOBI 65

INGREDIENTS

FOR MARINATING GOBI / CAULIFLOWER

CAULIFLOWER-1; SEPARATED INTO FLORETTES

RED CHILLY POWDER- 1 TABLESPOON
TURMERIC POWDER- 1 /4 TABLESPOON
GARAM MASALA POWDER/ ALL SPICES POWDER- 1/2 TABLESPOON
PEPPER POWDER- 1/2 TABLESPOON

EGG-1

CORN FLOUR- 1 TABLESPOON
ALL PURPOSE FLOUR/ MAIDA- 1 TABLESPOON

GINGER - GARLIC PASTE- 2 TABLESPOONS

LEMON JUICE- 2 TABLESPOONS
SALT
OIL


MIX ALL THE INGREDIENTS EXCEPT OIL 

WASH CAULIFLOWER WELL
DRAIN WATER

MARINATE THE CAULIFLOWER FLORETTES WITH THE MIXTURE
KEEP ASIDE FOR 2 HOURS PREFERABLY IN A REFRIGERATOR

DEEP FRY IN OIL


CURD MIX

THICK YOGHURT - 1/2 CUP
RED CHILLY POWDER-  1/2 - 1 TABLESPOON
CORNFLOUR/ ALL PURPOSE FLOUR- 1 TABLESPOON

MIX THE INGREDIENTS
KEEP ASIDE


FOR SEASONING

OIL
GREEN CHILLIES- 3
CAPSICUM- 1 CHOPPED
ONIONS-1 TO 2

HEAT 2 TABLESPOONS OIL IN A PAN
FRY ONION FOR 1 MINUTE
NOW ADD GREEN CHILLIES AND CAPSICUM
FRY FOR 2 MINUTES

ADD CURD MIXTURE
NOW ADD FRIED CAULIFLOWER
MIX WELL

YOU CAN ADD SALT IF NEEDED

AVAL/ RICE FLAKES PAYASAM

AVAL/ RICE FLAKES PAYASAM

INGREDIENTS

AVAL-1 CUP
WATER- 1 CUP

SALT- A PINCH
JAGGERY- 2 

COCONUT MILK
FIRST MILK- THICK- 1/4 CUP
SECOND MILK- THIN- 1/2 CUP

                    OR

MILK- 1 CUP

CARDAMOM CRUSHED-3
RAISINS- 1 TABLESPOON
CASHEW NUTS-5

GHEE/ BUTTER- 4-5 TABLESPOONS


PREPARATION

CLEAN THE RICE FLAKES WELL
DRAIN WATER

FRY IT IN GHEE TILL IT BECOMES FLUFFY

COOK WITH WATER.  ADD A PINCH SALT
IF YOU ARE USING FRESH COCONUT MILK, COOK IT IN SECOND MILK

MEANWHILE, DISSOLVE JAGGERIES IN LITTLE HOT WATER

ADD IT WHEN AVAL  IS COOKED
STIRR WELL

WHEN BECOMES THICK ADD THICK FIRST COCONUT MILK OR COWS MILK

ALLOW IT TO BOIL IN LOW FLAME

ADD THE CARDAMOM POWDER

FRY RAISINS AND CASHEW NUTS IN GHEE/ BUTTER SEPARATELY

POUR IT INTO THE PAYASAM

GREEN PEAS PALYA CURRY

GREEN PEAS PALYA CURRY

INGREDIENTS

GREEN PEAS- 1 CUP
URID DAL /BLACK GRAM- 1 TABLESPOON

ONION- 1; FINELY CHOPPED
 TOMATO - 1 CHOPPED
GREEN CHILLIES- 3; CHOPPED

TURMERIC POWDER- 1/4 TABLESPOON

SUGAR- 1-2 TABLESPOONS
SALT

MUSTARD- 1/2 TABLESPOON
DRIED RED CHILLIES- 2
CURRY LEAVES- 1 SPRIG
CORIANDER LEAVES- TO GARNISH

OIL- 3 TABLESPOONS


PREPARATION

COOK GREEN PEAS

HEAT OIL IN A PAN
SPLUTTER MUSTARD AND ROAST BLACK GRAM
WHEN BLACK GRAM TURNS LIGHT BROWN , ADD DRIED RED CHILLIES, CURRY LEAVES
FRY FOR A MINUTE

NOW ADD ONION
WHEN ITS COLOUR BEGINS TO CHANGE, ADD TOMATOES, GREEN CHILLIES, TURMERIC POWDER
COOK IN LOW FLAME

NOW ADD GREEN PEAS, SUGAR AND SALT
COOK TILL WHOLE CURRY  MIX WELL

GARNISH WITH CORIANDER LEAVES

MILAGU KUZHAMBU/ PEPPER CURRY

MILAGU KUZHAMBU/ PEPPER CURRY

INGREDIENTS

CORIANDER SEEDS- 2 TABLESPOONS

TOOR DAL- 2 TABLESPOONS

BLACK PEPPER- 1/2 TO 1 TABLESPOON

DRIED RED CHILLIES- 3-4

ASAFOETIDA - 1 PINCH

CURRY LEAVES

OIL

TAMARIND - A SMALL PIECE

SALT

PREPARATION

DRY FRY FIRST CORIANDER SEEDS

THEN FRY TOOR DAL , PEPPER, DRIED RED CHILLIES IN LITTLE OIL

GRIND ALL OF THEM INTO A PASTE WITH TAMARIND JUICE AND WATER

HEAT IT UNTIL RAW SMELL GOES

SEASON IT WITH MUSTARD, CURRY LEAVES AND ASAFOETIDA IN OIL

CHICKEN 65 GRAVY

CHICKEN 65 GRAVY 

INGREDIENTS

FOR MARINATING CHICKEN

CHICKEN- 1/2 KG; BONELESS OR WHOLE

RED CHILLY POWDER- 1 TABLESPOON
TURMERIC POWDER- 1 /4 TABLESPOON
GARAM MASALA POWDER/ ALL SPICES POWDER- 1/2 TABLESPOON
PEPPER POWDER- 1/2 TABLESPOON

EGG-1

CORN FLOUR- 1 TABLESPOON
ALL PURPOSE FLOUR/ MAIDA- 1 TABLESPOON

GINGER - GARLIC PASTE- 2 TABLESPOONS

LEMON JUICE- 2 TABLESPOONS

SALT
OIL


MIX ALL THE INGREDIENTS EXCEPT OIL 

MARINATE THE CHICKEN WITH THE MIXTURE
KEEP ASIDE FOR 2 HOURS PREFERABLY IN A REFRIGERATOR

DEEP FRY IN OIL

CURD MIX

THICK YOGHURT - 1/2 CUP
RED CHILLY POWDER-  1/2 - 1 TABLESPOON
CORNFLOUR/ ALL PURPOSE FLOUR- 1 TABLESPOON

MIX THE INGREDIENTS
KEEP ASIDE


FOR SEASONING

OIL
GREEN CHILLIES- 3
CAPSICUM- 1 CHOPPED
ONIONS-1 TO 2

HEAT 2 TABLESPOONS OIL IN A PAN
FRY ONION FOR 1 MINUTE
NOW ADD GREEN CHILLIES AND CAPSICUM
FRY FOR 2 MINUTES

ADD CURD MIXTURE
NOW ADD FRIED CHICKEN
MIX WELL

YOU CAN ADD SALT IF NEEDED