Kumbala Kai Tovve (Pumpkin Sambar)

Ingredients:
Pumpkin- 2 cup (Chopped)
Salt
Coconut - 1/2 cup
Water - 1 cup
Moong dal - 1 cup
Jaggery - small piece
Coriander leaves - 1/2 cup

For Seasoning
Coconut Oil - 4 tsp
Curry leaves - 6
Mustard seeds - 1/4 tsp
Hing
Uradal - 1/4 tsp
Red chillies - 2

Method:
1. Pressure cook moong dal and pumpkin
2. In a pan make seasoning with the above ingredients and transfer
    dal and pumpkin to it
3. Add salt, jaggery, water and cook for 5 min
4. Finely add coconut, coriander and cook for 5 more min
5. Tastes good with rice and chapatis

Tomato Hasi Saaru (Tomato rasam - Raw version)

Ingredients:
Tomato - 1 Big
Salt
Coconut Milk - 1/2 cup
Water - 1/2 cup

For Seasoning
Coconut Oil - 2 tsp
Curry leaves - 4
Mustard seeds - 1/4 tsp
Hing
Uradal - 1/4 tsp
Red chillies - 2

Method:
1. Pressure cook tomato (whole) and once it gets cooled squeeze it nicely
    in a mixing bowl
2. Add coconut milk, salt and water to it
3. Make seasoning using ingredients mentioned above and add it to the
    mixing bowl
4. Serve with rice
Note: This rasam is a raw method and SHOULD NOT be boiled once the ingredients
          are mixed.

Karibevu Anna (Tangy curry leaves rice)

Ingredients:
Cooked rice  -2 cups
Jaggery powder - 1 tsp
Ghee - 1 tsp
Salt
Coconut (Grated) - 1/2 cup

Seasoning Items:
oil - 5tsp
mustard seeds-1/4 tsp
channa dal - 1 tsp
curry leaves -1 strand
hing - pinch off
peanuts - 4 tsp

To Powder:
Tamarind  - small piece
Curry leaves - 1 cup
Red chillies - 3
Hing

Method:
1. In a pan add oil 1 tsp, once heated up add all ingredients under To Powder and shallow fry till
    you get nice aroma from curry leaves.
2. Once it gets cooled, make a coarse powder and set aside
3. In a big pan make seasoning and keep heat in low
4. Now add cooked rice, salt and jaggery to above seasoning pan and mix well
5. Switch off stove and spread powder on rice, add ghee and coconut and mix well
6. Serve hot with curd

Serves for 2

Onion Rava Dosa

 

 

 

 

 

 

 

Ingredients:            

Rava - 2 cups

Rice flour - 1 and 1/2 cup

Chopped Onion - 1 cup

Chopped Coriander - 1/2 cup

Grated ginger - 1tsp

Grated carrot - 1/2 cup

Chopped curry leaves - 2 tsp

Salt

Chopped green chillies - 2 tsp

Water

 

Method:

1. Mix all ingredients (except onions) and add water to adjust batter consistancy to

     slightly thin

2. Heat tawa in medium low, apply 1/2 tsp of oil on tawa and rub with paper towel

     (This avoids dosa sticking to tawa)

3. Spread onions on tawa as shown and then spill thin layer of batter

4. Put oil and once cooked, flip the dosa and cook on other side

5. Serve with Chutney                                                                                  

                            

 

Beetroot Kootu

Ingredients:
Beetroot - 2 (Medium size)
Kabuli chana - 1/2 cup (Soak for 4-5 hrs)
Tamarind extract - 3 tsp
Salt
Green chillies - 3
Coriander leaves

For Masala Grinding:
Raw rice  - 1 tsp (Soak for 30 min)
Coconut (Shredded) - 1/2 cup
Dhania - 1/2 tsp


Method:
1. Grate beetroot and pressure cook along with kabuli channa and green chillies (cut length wise)
2. Once cooker gets cooled, take out green chillies and grind with the masala ingredients mentioned 
    above
3. In a cooking bowl add cooked beetroot, channa,salt and tamarind extract and boil for 5 min
4. Then add masala paste, coriander leaves and continue boiling for 10 more min
5. Make seasoning with oil ,mustard seeds, curry leaves,hing and add it to above kootu
6. Serve with rice

Serves - For 3

Navaratna Koorma(Method 2)

Ingredients:

• Chopped Vegetables - 2 cups (Beans,Carrot,Gobi)
• Chopped Onion - 1/4 cup
• Chopped Fruits - 1 cup (Apple,Grape,Pineapple,Banana)
• Kasuri methi - 1/4 tsp
• Salt
• Sugar - 1 tsp
• Heavy Cream - 1 cup (Note-Substitute for cream is 3/4 cup milk and 1/4 cup butter, mix both milk and butter and set aside to bring it to room temperature,DONOT HEAT IT)
• Curd - 3 tsp
• Star anise/Chakra Phool  - 2
• Ghee - 2 tsp
• Grated Ginger - 1/2 tsp
• Chopped coriander to garnish
• Turmeric powder - 1/4 tsp

To Grind:

• Cinnamon - 1/2 inch piece
• Cloves - 2
• Cardamom - 2
• Pathar Ka Phool/Kallu hoova - very small piece
• Tomato(Boiled) - 2
• Cashews(Soaked in milk for 2hr) - 1/2 cup
• Coriander Seeds - 1/2 tsp
• Cumin Seeds - 1/4 tsp

Method:

1. Grind all the ingredients under "To Grind" to a fine paste
2. In a heavy pan, add ghee,once heated up add Star anise/Chakra Phool,chopped onions and then ginger
3. Once onion turn light brown add cooked vegetables,salt and saute for 2 min
4. Add grounded paste and keep stiring till its cooked
5. Now add cream,curd,sugar,turmeric powder  and cook in low flame for 5-7 min
6. Switch off stove, add fruits,chopped coriander and crushed kasuri methi
7. Tastes good with Rotis/Naan

Serves for 3

Boondi Masala

Ingredients:
Khara Boondi - 2 cup
Chopped onion - 1 cup
Grated Carrot - 1/2 cup
Chopped coriander - 1/2 cup
Lemon extract - 1/2 tsp
Salt
Red chilli powder - 1/4 tsp
Sugar - 1/2 tsp

Method:

1. In a mixing bowl add onions,carrot,coriander,salt,lemon extract,sugar and mix well
2. Now add boondi and serve immediately else boondi becomes soft

Kottambari(Cilantro ) Tokku

Ingredients:
Coriander leaves - 1 bunch (Stem should be thin,soft and fresh)
Red chillies - 6
Coconut oil - 8 tsp
Hing
Tamarind - small portion
Jaggery - small piece
Mustard seeds - 1/2 tsp
Salt

Method:

1. With 1/2 tsp of oil, roast red chillies, tamarind, hing and grind with coriander leaves (Use little water)
2. In a pan add oil,mustard seeds,hing and once mustard seeds splutters add grounded paste,salt and jaggery and bring it to boil
3. Continue boiling till it leaves some oil at the sides
4. Now take it out from stove and allow it to cool
5. Store it in air tight box and refridgerate
6. Tastes good with parathas/curd rice

NuchiNunde

Ingredients:

• Toor Dal - 1 Cup
• Channa Dal - 1/4 Cup
• Moong Dal - 1/4 Cup
• Hing
• Chopped green chillies - 2 tsp
• Chopped ginger - 2 tsp
• Salt
• Chopped coriander and curry leaves
• Grated Coconut - 1/2 cup

Method:

• Soak all dal for 2 hrs and gring to coarse
• Add remaining ingredients to the grounded paste and mix well
• Make small dumplings and steam cook for 20 mins
• Serve hot with ghee and coconut chutney

Neer Dosa (Bariakki Dosa)

Ingredients:

1. Rice - 2 cups
2. Coconut - 1 cup
3. Salt
4. Water

Method:

1. Soak rice for 2 hr and grind it with coconut to smooth batter(This doesnt need fermentation, but if you are using less proportion of coconut (lets say 1/4 cup instead of 1 cup)then batter should be set aside overnight )
2. Before making dosa, add salt and sufficient water to the batter (consistancy should be slightly thicker than butter milk)
3. On a hot tawa, spill thin layer of batter,put oil and cover the tawa with lid(Covering with lid makes dosa very soft) Note: This dosa batter should not be spread as other dosas, just take small portion of batter in a ladle and spill batter evenly on entire tawa.
4. Cook dosa on only one side( Do not flip)
5. Serve with spicy chutney

Servings: Makes 8-10 dosas

Bread Masala toast

Ingredients:
Dill leaves / Sabsige soppu (Chopped) – 1 cup
Coriander leaves– 1 cup
Carrot (Grated)– 1 cup
Onion(Chopped) – 1 cup
Green chillies – 3
Tomato(Chopped)-1 cup
Ginger and Garlic(Crushed) – 1 tsp
Salt
Sugar
Oil – 4-5 tsp
Butter
Turmeric powder

Method:
1. In a pan, heat oil, then add green chillies, chopped onion and fry till light brown, then
   add ginger and garlic
2. Now add Carrot,dill leaves and fry for a min
3. Add tomato, turmeric ,salt, sugar and continue frying till raw smell of tomato goes off
4.Switch off stove then add coriander leaves and mix well
5. Set this masala gravy aside and now prepare bread slice by spreading butter on each slice and toast to light brown colour (Donot over toast it which spoils the taste)
6. On top of each slice, spread the masala gravy and serve after 15 min

 

Tomato Pulao

Ingredients:
Tomato - 1 big(Cut into medium size)
Cinnamon - small piece
Bay leaves
Coriander leaves
Bread crumbs
Kasuri Methi
Cooked Rice - 2 cups
Green Chilli - 2
Turmeric powder
Salt
Mustard seeds
Hing
Sugar

For grinding:
Tomato - 1
Ginger
Garlic

Method:
1. Grind tomato,ginger,garlic to coarse
2. In a frying pan, add 5 tsp of oil,mustard seeds,hing,cinnamon,Bay leaves,chopped green chillis
3. Now add grounded puree, salt, turmeric,sugar and cook for 10 min
4. Add kasuri methi, coriander and saute for a min
5. Mix this with Cooked rice and bread crumbs

Serves for 2