Hithkidabele Saaru

Ingredients:

Hithkidabele: 2 cups

Onion(medium): 1/2  to grind + 1/2 oggarane

Oil: 1 tbspn

Butter: 2 tbspn

Mustard seeds: 1/4 tspn

Curry leaves: 5-6

Salt to taste

Ingredients to grind:

Masala 1:

Onion: 1/2 ( fry)

Turmeric Powder: 1/4 tspn

Chilli Powder: 1 tbspn or according to taste

Coriander Powder: 1 tbspn

Masala 2 : 

Coconut: 1/4 cup

Cinnamon:  1'' piece

Cloves: 3-4

Poppy seeds:  1 tspn

Hurigadle: 1 tbspn

Ginger: 1/2 '' piece

Method:

1.  Grind the ingredients of masala 1 and 2 seperately. keep them aside.

2. Heat oil in a Pan and add mustard seeds, curry leaves, onion and hithkidabele . fry for few mins.

3. Add butter  and  masala 1 . fry till raw smell disappears.

4. Add enough water and cook bele partially.

5. Now add  masala 2 and boil for few mins.

6. Serve hot with rice,  chapathi or dosa.

kancheepuram idli

Ingredients:

              1. Rice: 1 cup

              2. Idli Rava: 1 cup

              3. Urad dal: 1 cup

              4. Black peppercorns: 1 tspn (slightly crushed)

              5. Cumin seeds: 1 tspn (slightly crushed)

              6.  Oil: 2 tbspn

              7. Mustard seeds:  1/2 tspn

               8. Curry leaves: few chopped

               9.  Ginger: 1 '' piece grated

              10. Asafoetida: Pinch               

              11. Curd: 1 cup

              12. Channa dal: 1 tbspn

              13. Coriander leaves: 1 tbspn chopped

              14. Salt to taste

Method:

                

1.  Soak rice for 3 hrs. Grind urad dal to a fine paste and rice to a lightly course paste. mix both.

2. Add idli rava and mix well. 

3. Keep it  overnight for fermentation. 

4. Heat oil in a pan and fry channa dal till light brown in color.

5. Add mustard seeds, curry leaves, cumin seeds, crushed black peppercorns, grated ginger and asafoetida . fry for few seconds.

6. Add  seasoning mixture, curd, salt to batter and mix well. 

7. Grease idli plates with oil. Pour the batter into idli moulds and steam for 20 mins.

 8. Serve hot with chutney and sambar.

Carrot Obbattu/ Carrot Poli

Ingredients:
                       
                       Wheat Flour: 3/4 cup
                       Maida/ All purpose flour: 1/4 cup
                       Water to knead the dough
                       Carrot: 2 cups grated
                       Dates: 3 chopped ( Optional)
                       Sugar: according to taste
                       Cardamom Powder: 1/2 tspn
                       Ghee: 3 tbspn
                       Oil: 1 tbspn
                       Salt: Pinch
                       Extra Wheat flour for dusting
                       Ghee for pan frying




Method:
                  
                1. Mix wheat flour, maida and salt in a bowl.
                2. Add oil and mix to incorporate the oil into the flour.
                3. Add enough water to form a dough. Knead it well.  Cover and let the dough rest for 30 mins.
                4. Heat ghee in a pan and add grated carrot . cook till soft. 
                5. Now add cardamom powder, sugar and dates.  Fry for another 2-3 mins.
                6. Make small balls out of the filling and keep it aside. 
                7. Heat tawa on medium heat.
                8. Divide the dough into equal parts. Make small balls and flatten them.
                9. Roll out the dough into a small disc. Place the filling in the center of the disc.
                10. Wrap the dough around the mixture to form a small ball. Dip the ball into wheat flour and roll into a roti. 
                11. Place this on tawa and spread ghee on the top. 
                12. Flip the poli on the other side and apply ghee. cook on both sides.
                13. Serve hot with ghee. 
         







                       

Kidney Beans and Palak Curry

Ingredients:
                      Kidney Beans: 1 cup 
                      Palak leaves/ spinach: 2 cups chopped
                      Tomato: 2 chopped
                      Garlic: 2-3 cloves lightly crushed
                      Ginger: 1/2 '' piece grated
                      Turmeric Powder: Pinch
                      Coriander Powder: 1 tspn
                      Cumin Powder: 1 tspn
                      Amchoor Powder; 1/4 tspn (Optional)
                      Chilli Powder: 1/2 tspn or according to taste
                      Oil: 1 tbspn
                      Cumin Seeds: 1/4 tspn
                      Curry leaves: 3-4
                      Asafoetida: Pinch
                      Salt to taste
               
Method:
                1. Pressure cook kidney beans until soft. 
                2. Heat oil in a pan and add cumin seeds, asafoetida, curry leaves, garlic and ginger.
                3. Add chopped tomato and Palak leaves. Saute for few mins.
                4. Add coriander powder, turmeric powder, cumin powder, amchoor powder and chilli powder. Fry for a min.
                5. Add this mixture to pressure cooked kidney beans.
                6. Boil for few mins.
                7. Serve hot with Rice or Chapathi.
                
                
                
                

Tomato Saaru

Ingredients:
                        Tomato: 2 (cut into big cubes)
                        Green chilli: 1-2
                        Garlic: 2-3 cloves crushed 
                        Sambar Powder: 1 tspn
                        Jaggery: 1 tspn
                        Turmeric Powder: Pinch
                        Oil: 1 tspn
                        Mustard seeds: 1/4 tspn
                        Cumin Seeds: 1/4 tspn
                        Asafoetida: Pinch
                        Curry Leaves: 4-5
                        Salt to taste
                        Coriander leaves to garnish
                       
Method:
                 1. Heat oil in a pan and add mustard seeds, cumin seeds, Asafoetida and curry leaves.
                 2. Add chopped tomatoes, garlic, green chilli and water.
                 3. Cover and cook till tomatoes becomes soft.
                 4. Add sambar powder, salt and jaggery. Boil for few mins.
                 5. Garnish with coriander leaves.
                 6. Serve hot with rice.


                 
                      
                        

Urad dal Laddu

Ingredients:
                        Urad dal: 2 cups
                        Powdered Sugar: 1 cup or according to taste
                        Ghee: 1/2 cup
                        Dry Fruits: handful
                        Cardamom Powder: Pinch


Method:
                 1. Dry roast urad dal till light brown in color. Cool and grind it to a fine powder.
                 2. Fry dry fruits in 1 tspn ghee.
                 3. Combine urad dal powder, ghee, sugar, cardamom powder and dry fruits. Mix well and make small laddus. Store it in a air tight container.

Mooli Paratha

Ingredients:
                        Radish/ Mooli: 1 cup grated
                        Green chilli: 2 finely chopped
                        Coriander leaves: 2 tbspn chopped
                        Chapathi Flour: 2 cups
                        Oil: 1 tbspn
                        Warm Water to knead
                        Salt to taste


Method:
                 1. Take a bowl, add chapathi flour, salt and warm water. knead it well.
                 2. Squeeze out the water from grated radish and keep it aside. Mix green chilli, coriander leaves with grated radish.
                 3. Take a lemon sized ball out of the dough and roll into a small disc. Add 1 tbspn of filling and pull the edges of the dough around the filling, completely enclosing it. Twist the dough ends together and pinch off the excess.
                 4. Flatten it and dust it with wheat flour and roll into a chapathi.
                 5. Place it on the skillet and apply oil. Cook on both the sides.
                 6. Serve hot with Raitha or dal.