KOODUBALE - SPICE-TASTY CRISPY RINGS

Ingredents:

Rice flour - 2 cups
Roasted urad dal - 1/4 cup
channa flour - 1/4 cup
butter / margarine-1tbsp
salt to taste
sesame seeds - 2tbsps
jeera/cuminsees-2tbsps
red chilli powder - 2tbsps /to taste
oil for deep frying
water

Method:

Mix all the flours, salt, chili powder, sesameseeds, cuminseeds and salt. Add boiled water and butter and mix well and knead the dough well. Cut into small balls. Make them elongated. Take two of thes pieces, keep together, make into ropes joining the ends. And deep fry in heated oil, remove and serve.

CORRIANDER LEAVES CHUTNEY

Ingredients:

corriander leaves - 1 cup
methi seeds - 1/4 tsp
tamarind - about the size of small marble
mustard - 1/4 tsp

Method:

Wash the corriander leaves with water. Roast the methi and mustard till it spurts. Mix with the corriander leaves and grind to a smooth paste.

YOGURT RAITA OR CURD RAITA

Mosaru bajji /Raita/pachadi

Ingredients:

onion – 1 small , chopped finely
Tomato – 1 small , chopped to small pieces
Coriander leaves
Mosaru or curd or Yogurt – ½ cup (beaten by adding 2 tb spoon water or laban)
cumin powder 1/2tsp OR jeera (cumin seeds) - 1/2 sp roasted and crushed
Salt

Method:
·
Mix all the above ingredients and serve with meals or pulao or any dish. Pachadi or Raita is one of the side dish of any meals.

TOMATO RICE / TOMATO PALAV

Ingredients:

Basmati rice- 2 cups( washed and soaked for 30 minutes)
Finely chopped tomatoes - 2 or 3 large
finely chopped 2 onions
finely chopped green chillies to taste
whole masala (bayleaves,cloves,cardamoms,cinnamon)
turmeric - 1/2tsp
chilli powder to taste
garam masala - 1 tsp
coriander - 1/4 tsp
oil
salt to taste
jeera
chopped coriander leaves
fried cashewnuts (optional)

Method:

Heat oil/ghee in a heavy bottom vessel or pressure cooker and add whole masala,jeera, green chillies, onions and fry for until onions are light brown. Add chopped tomatoes and fry until they are soft. Add the turmeric, chillipowder,coriander powder, garam masala and salt and mix well. Now add the water, bring to the boil.Add the rice and cover the pan and cook. Remove from heat. Garnish with corianderleaves and cashewnuts. Serve with raita and cucumber.

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.