MaavinaHannu Saasme (Ripe Mango Curry)

Ingredients:
Ripe Mango - 1
Green chillies - 4
Mustard seeds - 1/4 tsp
Coconut - 1/2 cup
Salt
Jaggery - Small piece
For Seasoning -  Oil - 2tsp, Mustard seeds -1/4 tsp,hing, Uradal - 1/2 tsp, curry leaves

Method:

1. Remove the pulp from mango 
2. Grind green chillies, mustard seeds first then add coconut, mango pulp,salt and jaggery and grid to paste
3. Make seasoning and add it to the paste
4. Serve with rice (Adding coconut oil on top of rice gives additional taste)

Note:  Mango should be little bit sour in taste

Basale Soppu Palya

Ingredients:

1. Basale Soppu (chopped) - 3 cups
2. Grated coconut - 1 cup
3. Red chilli powder - 1 tsp
4. Jagery powder - 1 tsp
5. For seasoning - Oil - 3 tsp, Mustard seeds - 1/2 ts, Uradal - 1/2 tsp, hing
6. Salt

Method:

1. In a frying pan, add oil, mustard seeds, once it splutters add uradal and hing
2. Add chopped basale soppu, salt and fry for 5 min
3. Mix grated coconut and chilli powder and add it to the above frying pan
4. Add Jagery powder and fry till raw smell goes off.
5. Tastes good with chapati and rice

Rave Unde / Rava laddu

Ingredients:
Fine Rava - 1 cup
Sugar - 1 and 1/2 cup
Cardomom - 10 (powdered)
Ghee - 2 tsp
Cashewnuts - 10 nos
Raisins - 10 nos
Grated Coconut - 1 cup

Method:
1.In a pan heat ghee,add small pieces of cashews and raisins,fry till brown and take
it out from pan
2.Now add fine rava to the ghee and roast it till golden brown or till it leaves raw smell.
3.To this add finely powdered sugar, cardomom powder,fried cashews,raisins,coconut and
saute it for a minute in  low flame.
4.Take out pan from the stove and allow mixture to get cooled for 5-10 mins and when
its medium hot,make even sized balls ( Sprinkle few drops of water if required while making balls)

Makes 10 laddus

Butter Milk Rasam - Majjige Saaru

Butter Milk - 1 cup
Water - 1 cup
Coconut milk - 1 cup
Green chillies - 2-3 Nos
Salt
Jaggery - small piece
For Seasoning - Coconut oil - 3 tsp, mustard seeds, hing, Uraddal - 1/2 tsp, Curry leaves

Method:
1. Take Heavy pan, make seasoning with above ingredients
2. Add water to the seasoning and then add vertically slit green chillies, salt and jaggery
3. Boil till chillies become soft
4. Now add butter milk and coconut milk and bring it to one boil.
5. Tastes good with rice.

Note: For preparing coconut milk, grind shredded coconut with little water and filter the same
      to extract milk.

Makes - for 3

Kanjeevaram Idli

Ingredients:

Idli Sooji / Idli Rava    -  2 cup

Curd – 2 cup

Salt

Thick Poha (Gatti Avalakki) – 1 cup

Grated coconut – 1 cup

For seasoning – ¼ cup of oil, mustard seeds - 1 tsp , uradal – 1 tsp, hing, finely chopped green chillies and coriander leaves

Method:

1. Wash Idli Sooji  or Idli Rava  or Idli tari in kannada and drain water.

2. Soak Poha with 1 cup of curd for about 30 min and grind it without using water.

3. Mix grounded poha with washed Idli Sooji ,add salt and set aside for 30 min

4. Make Seasoning with all mentioned ingredients and finely add coconut to the seasoning, sauté for a minute  and switch off stove.

5. Add this seasoning to the poha and idli rava mixture from step 3

6. Now add remaining 1 cup of curd and mix well.

7. Grease Idli plates with oil and pour the above mixture and steam cook for 20 min.
8. Serve with ghee and chutney

Note: The consistency of this kanjeevaram idli mixture will be thicker than the normal Idli batter.

Makes – 12 Idlis

Palak Paneer

Ingredients:
Chopped Palak - 2-3 cups
Paneer cubes
Onion - 1
Tomato - 2
Ginger - Small piece
Garlic - Small piece
Green chilli - 3
Salt
Butter - 4 tsp
Cardamom powder - 1/4 tsp
Garam masala - 1/4 tsp
Red chilli - 2
Coconut - 1/2 cup
Cashews - 1/2 cup

Method:

1. Pressure cook tomato,onion,green chilli,ginger and garlic, once it gets cooled grind it to fine paste.
2. In a vessel add little water and chopped palak, cook for 10 min
3. Grind the palak to fine paste.(Drain out excess water before grinding)
4. Grind coconut,red chilli and cashews with very little water and make fine paste.
5. Take a heavy pan,add butter, once butter melts add paste from step 1 and fry for 2 min
6. Now add palak paste and salt, cook for 2 min
7. Add paste from step 4 and continue cooking for 5 min
8. Now add garam masala and cardamom, cook for 1 min and switch off stove
9. Add paneer cubes just before serving (Paneer can be shallow fried with little oil)

Serves: for 3

Rasmalai

Ingredients:

For Rabri (Thickened sweet milk)

Milk - 1/2 ltr

Sugar - 100 gms

Crushed Cardamom - 2 tsp

Turmeric powder

For Sugar Syrup

Sugar - 2 cups

Water - 5 cups

For Paneer (Cheese)

Milk - 3/4 ltr

Lime juice - 4-5 tsp

Method: 

For making rabri

• Add milk, sugar and pinch of turmeric in a heavy bottomed pan, start boiling milk on medium low heat.
• Keep stirring and once milk starts leaving thick cream at the edges, stir continuously
• Add Cardamom and continue boiling till the milk gets condensed. Once done turn off heat and allow it to cool

For making Paneer

• Start boiling milk on medium low heat and while milk about to reach boiling level, add lime juice little by little and keep stirring on very low heat for about 2 min
• Once it starts curdling, switch off stove and filter the mixture using a  muslin cloth ( or thin white cloth) and squeeze out the water.
• Make sugar syrup simultaneously by mixing water and sugar in a heavy big vessel and boil it on medium high heat.
• Place the cheese (paneer) on a board and while still hot, knead it till no granules are left, make small balls from the mixture and flatten it
• Once sugar syrup comes to complete boil, add these flattened paneer to sugar syrup and close the lid and continue boiling for 10 min (till paneer absorbs syrup)
• Take out paneer, squeeze it lightly and put it in rabri
• Sprinkle nuts over it and refrigerate for 4 hrs
• Serve chill