MADDURU VADE

Ingredients:

Rice flour - 1cup
fine semolina-1/4cup
all purpose flour/maida-1/4cup
very finely chopped onions - 2 large
finely chopped green chillies to taste
chopped curry leaves
2tbsps hot oil
chopped coriander leaves
salt to taste

Method:

Mix all the ingrediens well and add little water, mix and knead well. Make a pliable dough.Cut into lemon sized balls. Flatten them into a medium sized puris with your hand. Fry on medium flame in hot oil. Fry 4-5 discs together at a time. Fry the vada both sides until the vadas are uniformly golden brown. Serve hot or cold with chutney.

VEGETABLE PULAO/PALAV


INGREDIENTS:

Bamati Rice- 2 cups
chopped vegetables ( carrot, beans,potatoes,tomatoes) - 2 cups
fresh peas - 1cup
finely sliced onion
chopped green chillies
curry leaves
ginger and garlic paste
bayleaves, cloves,cinnamon,cardamoms,pepper corns( whole masala)
cumin seeds - 1/2tsp
turmeric powder - 1/2tsp
chilli powder to taste
coriander powder- 1tbsp
garam masala -1tsp
water (as required)
salt to taste
oil - 3tbsps
ghee - 1tbsp
lemon juice and coriander leaves

METHOD:

Heat the oil and ghee in a pressure cooker. Add whole masala and jeera fry for 1 minutes, add onions, green chillies and curry leaves and fry for until the onions are golden brown. Add turmeric,ginger paste,garlic paste ,chilli and coriander powder, garam masala, coriander leaves and fry for 1 minute. Add chopped vegetables and fry for few minutes, add peas and mix well. Add salt and water, bring to the boil and add lemon juice and mix well. Now cover the lid and cook for one whistle. Remove the cooker from the heat. Serve with chutney or raita and salad.

LEMON RICE

Ingredients:

Onion - finely chopped
green chillies - finely chopped
mustard
jeera/cumin seeds
bengal gram - 1tsp
urad dal - 1tsp
ground nuts - 2 tbsps
cashewnuts (optional)
curry leaves
coriander leaves - finely chopped
grated coconut
Cooked Rice - 3-4 cups

Method:

Heat oil in a kadai / pan. Add mustard and cumin seeds, when the seeds splutter add bengal gram, urad dal, curry leaves, greenchillies and fry for a minute. Add onions and fry for 4-5 minutes. Add salt and turmeric powder. stir well and remove from the heat.

Pour this seasoning over the cooked rice and add lemonjuice and mix well. Add coriander leaves, grated coconut and fried groundnuts and cashew nuts and mix throughly. Garnish with coriander leaves.

RAWA BURFI / SOJI BURFI

Ingredients:


Soji / rawa / semolina - 1 cup
grated coconut - 1 cup
sugar - 1cup
condensced milk - 1 cup
cashewnuts
raisins
cardamom powder
ghee - 1cup


Method:


Mix soji, ghee, coconut gratings, sugar and condensced milk in a thick bottomed pan. Stir well on a low flame. Add cardamom powder and stir well. When the mixture leaves the side of a pan pour it on a greased plate. Decorate with raisins and cashewnuts ,cut into desired shapes.

ALOO KI BHAJI / POTATO PALYA

Ingredients:

Potatoes - 500gms
Oil - 2tbsps
Mustard - 1/4tsp
Channa dal - 1tbsp
Urad dal - 1tbsp
Turmeric powder - 1/4tsp
Curry leaves- few
Green chillies - to taste,chopped
Onion - 2 or 3,chopped
Salt to taste
Coriander leaves - finely chopped

Method:

Boil the potatoes in their jackets and allow to cool throughly. Peel the potatoes and mash them. Heat the oil in a pan and fry the mustard seeds until they pop. Add the channadal,uraddal,curryleaves,green chillies and the onions. Fry the onions until they are golden brown. Then add the turmeric,salt and mashed potatoes. Stir and fry gently until the potatoes are heated through. Remove from heat and stir in the coriander leaves potato masala/aloo ki bhaji is ready. Serve with dosa, puri or chapati.

PONGAL / KHARA PONGAL

Ingredients:

Rice - 1 cup
Moong dal - 1 cup
turmeric powder -1/4tsp
Ghee/oil - 2tbsps
few curryleaves
few cashewnuts
pepper corns -1 tsp, lightly crushed
jeera / cumin - 1 tsp, lightly crushed
hing / asafoetida - 1/4 tsp
salt to taste

Method:

In a pressure cooker mix rice ,moong dal , little oil, turmeric powder,salt and 3 cups of water and close the lid, cook for 1 whistle. keep it aside.
For seasoning take a pan , put ghee or oil , add cashews,curry leaves, crushed pepper, crushed jeera and hing , stir for 1 minute. Add this seasoning to cooked rice and dal mixture and mix well.
Serve with curd raita and coconut or coriander chutney.

RICE KHEER / AKKI PAYASA

Ingredients:

Milk - 1lt
Rice - 1 cup
Ghee - 2tbsps
sugar to taste
Milk maid /condensced milk-1tin
cardamom powder
cashewnuts
raisins/sultans

Method:

Add boiled milk to condensced milk. Cook with rice till done . Then add sugar, cardamoms powder, fried cashewnuts and raisins. Boil for few minutes on low flame . Rice kheer ready to eat.
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