Jackfruit (Deseeded)- 6-7 Ghee - 1 tblsp Grated coconut - 1/2 a shell Jaggery - as per taste Elaichi(powdered) - 1/2 tsp Maida - 2 tblsp
METHOD :
Cut the jackfruits in 1/2 inch cubes. In a pan add ghee and jackruits and saute well for 10-12 mins. ( This is done so as to make jackfruit little soft and it purely depends on the type of jackfruit. If its soft enough then u can skip this step). In a wok add the jackfruits and little water and boil it for 10 mins. Add the grated coconut to the a mixer jar, add little water and grind it. Squeeze the residue and take the thick coconut milk. Keep this aside. Add the coconut residue again to mixer jar, add little water and grind again. Take the coconut milk in a separate vessel. Mix maida in 3 tblsp water. Make sure no lumps are formed. In the same wok add coconut milk, jaggery, jackfruit and boil it untill bubble starts appearing. Add maida mixture to this and keep stirring it. Be careful not to burn the mixture :) Now add thick coconut milk and elaichi and bring to a boil. Jackfruit payasam is ready to be savoured :)
Urad dal - 1/2 cup Semolina (Bansi sooji) - 1 cup Salt For Tempering : Oil Mustard Seeds
METHOD :
Soak urad dal in water for 5-6 hrs. Grind urad dal along with salt to a smooth paste. In a pan take semolina and fry until nice aroma comes out of it. Cool it. Add semolina to the urad dal. Ferment this mixture overnight. In a tawa add 1.5 tsp of mustard seeds and 2 tsp oil. When it tempers take a laddle full of batter and spread it evenly and thick as seen in the pic. Roast well on medium flame until the dosa starts turning into golden brown. Now turn the other side of dosa and roast it well. Serve the dosas with a chutney of your choice :) :)
Rice flour - 1 cup Roasted gram / putani - 1/2 cup Butter - 2 tblsp Sesame seeds - 1 tsp Cumin seeds - 1 tsp Chilli powder - 1 tsp Hing - a pinch Salt - as per taste Water - to knead the dough Oil for deep frying
METHOD :
In a bowl put all the dry ingredients. Add butter to this and mix well. Put water and knead to a soft dough and keep aside for 20 mins. Heat oil and deep fry to golden brown colour Once done store it in airtight container.
Semolina - 1.25 cups Curd - 1/2 litre Green chillies - 1 and 1/2 Salt - as per taste Cooking soda - 1/2 tsp Broken cashews - 1.5 tblsp Corriander leaves
For Tempering :
Ghee Mustard seeds - 2 tsp Chana dal - 1.5 tsp Curry leaves - one spring
For garnishing :
Grated carrot Cashews
METHOD :
In a pan add ghee. Once the ghee is hot add mustard seeds, chana dal and fry until the chana dal turns to golden brown. Add green chillies and fry for a min. Once the mustard seeds splutter add curry leaves , cashews and mix. Add semolina to this and fry until nice aroma is felt. Cool the mixture and add corriander leaves, salt, cooking soda and mix well. Add curds to this and mix well. Keep this mixture aside for 30 mins. In the meantime grease the idly plate with oil and add grated carrot and cashews used for garnishing. After 30 mins check the idly batter. The batter consistency should be thinner than regular idly batter. If not u can add little curd and mix well to get the required consistency. Add little water to the pressure cooker and bring it to boil. Add the idly batter to idly plate and steam the idlys for 10-12 mins. Once the idlys are cooled serve them with chutney.
Besan - 1 cup Milk - 1 cup Ghee - 1 cup Sugar - 3 cups Grated coconut - 1 cup
METHOD :
Dry roast besan to remove the raw smell. Take care not to burn it. The colour should remain the same. In a pan add all the ingredients and mix well. Make sure no lumps are formed. Cook this mixture in medium flame. The burfi is done once the mixture becomes thick and it starts leaving the sides of the pan ghee starts separating from the mixture. Grease a plate with ghee spread the mixture evenly. Let the mixture to cool down. Once its cooled cut into required shapes and enjoy :)
Take chakrika powder in little water and mix well such that a thick paste is formed. In a pan heat ghee and add garlic and red chilli and saute untill the garlic turns golden brown. Add curry leaves and saute for 10 secs. Add the paste and paneer and mix well untill the mixture forms as a semi gravy type. Paneer Gheeroast is ready. Enjoy with rotis or fried rice :)
Ingredients : Chana dal - 1 cup Green chillies - 1 chopped (I am adding red chilli powder here so used only 1. You can adjust the spice according to your taste bud :) ) Red chilli powder - 1/2 tsp Dry coconut/ Copra - 3 tblsp (Cut it into very thin slices) Hing - a generous amount Salt Oil - for frying
In a mixer jar add chana dal and salt and grind it to a course paste. Donot add water while grinding. If you find some chana dal in the paste need not worry. It will add crunch to the vadas while you fry it.
In a bowl add the above paste, green chillies, red chilli powder, hing, copra and mix well. You can add onions and dill leaves at this stage though I haven't added it here.
Make round balls and flatten it.
Heat oil and drop the vadas in and fry untill the colour changes to brown. Serve it with dip of your choice.
