Rice Man In a pool of Raddish Sambar !

Rice Man In a pool of Raddish Sambar !

• Sambar-1 cup 
• Cooked white rice- 1/2 cup
• Cloves- 4
• Tomato
• Green Capsicum
• Carrot
• Pomegranate

Aaloo Gobhi

Aaloo Gobhi 

• Cauliflower florets- 2 cup's
• Potato - 2 Medium
• Oil-2 tsp
• Mustard seeds-1/2 tsp
• Cumin seeds-1/2 tsp
• Cloves-2
• Hing/Asafoetida- 2 pinch
• Tomato- 1
• Chopped Ginger- 1/2 tsp
• Chilly Powder- 1 tsp
• Turmeric powder- 1/4 th tsp
• Garam Masala Powder- 1/2 tsp
• Kasuri Methi- 1/2 tsp
• Chopped coriander leaves- 2 tsp
• Lime juice-1 tsp
• Salt to taste .

Method 

Boil water , add salt, turmeric powder n then add the cauliflower florets in it ..keep covered for sometime . Drain it .

Wash n peel the potatoes n chop it to 2 inch square pieces .

In a kadai add oil , splutter mustard seeds , then add the cumin seeds , hing , cloves n then add chopped tomatoes n cook till the raw smell goes . Add chopped ginger n fry for a minute . Add all the powders, salt n then both the veggies , little water, crushed kasuri methi  n cook till done . switch off and garnish with coriander leaves and add lime juice ..mix well .

Rawa Carrot Ladoo !

Rawa Carrot Ladoo !

• Rawa- 1 cup
• Sugar-1/3 rd cup
• Grated carrot- 2 tbsp
• Ghee- 3 tbsp
• Grated coconut-2 tbsp
• Milk-1/4 th cup
• Cashewnuts- 10 (halved )
• Raisins-12 
• Cardamom powder- 1/2 tsp 

Method
Heat ghee in a kadai and fry raisins on low flame , remove once they puff up . Toss in cashewnuts, fry n remove. Roast the grated coconut for a while n remove . Add the grated carrots n fry till all the water evaporates . Remove n keep aside . 

Add the rawa to the remaining  ghee n  roast till the color changes very lightly n you get a nice aroma , then add the sugar n continue to cook for 2 mts .Add milk , mix well n continue to stir . Add all the above roasted stuffs n mix well, add the cardamom powder n mix again  ... grease the palm with ghee n bind the mix into round shaped Ladoo . 

Varahi Appo ( Barnyard Millet Gundponglu

Varahi Appo ( Barnyard Millet Gundponglu )

• Varahi ( Barnard Millet )- 2 cups
• Urid dhal-3/4 th cup
• Methi/Fenugreek seeds-1 tsp
• Thin phova /Beaten Rice- 4 tsp
• Chana Dhal- 2 tsp 
• Salt to taste 

Method
Soak all the above ingredients together for about 3 to 4 hours n then grind to a fine paste..Remove the batter , add salt n ferment overnight . 

Heat an Appa /PadduTawa , smear  oil in each moulds n pour in the batter .. n roast on both the sides ! 
Serve hot with chutney ! 

Mooga Pathrado ( Whole Green Gram Pathrado )

Mooga Pathrado ( Whole Green Gram Pathrado )

• Pathrade paan /colacacia leaves - 20 /25 
• Whole Green Gram - 2 cups
• Grated fresh coconut- 1 cup
• Hing/Asafoetida- 2 pinch
• Tamarind- Marble size
• Roasted dry red chillies- 10 to 14
• Salt per taste 

Method 
Soak whole Green Gram Overnight  .  

Grind grated coconut, roasted dry red chillies,hing n tamarind to a fine paste ... then add soaked whole Green Gram  n grind to a medium paste ( neither coarse nor fine ) without adding water . Can sprinkle water if required ! take the batter and add salt ! 

Remove fibre from the leaves n wash thoroughly .

Place a huge leaf on the wooden board with back surface up and stalk end towards you . Smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,d shape of a cylinder .. n steam it for 20 mts . 

cool n cut into slices of desired thickness . 

serve with coconut oil .

Matti Gulla (Seasonal round green Brinjal ) n Drumstick sambar with ground masala !

Matti Gulla (Seasonal round green Brinjal ) n Drumstick sambar with ground masala !

• Matti Gulla - 2 
• Drumstick- 3
• Thur dhal- 1/4 th cup 

To grind 

• Grated coconut- 3 tsp 
• Whole black chana ( 5 counts ) or Chana Dhal-1/4 th tsp 
• Hing/Asafoetida - 2 huge pinch 
• Mustard seeds- one pinch 
• Methi seeds- 1/4 th tsp
• Cumin seeds- 2 pinch 
• Coriander seeds- 2 tsp 
• Turmeric - 1/4 th inch piece 
• Curry leaves - 2 sprig 
• Dry red chillies- 6 to 8
• Tamarind- Tamarind seed size 
• Oil- 2 tsp 
• Salt to taste 

Seasoning

• Oil- 1 tsp 
• Mustard seeds-1/2 tsp
• Curry leaves- 1 sprig

Garnish 

• Coriander leaves 

Method 
Pressure cook thur dhal n churn it .

Chop Matti gulla n drumstick . Boil it 

In oil fry all the ingredients meant for grinding one by one ... n grind to a fine paste except coriander seeds ... n just before removing the ground paste add the coriander seeds n grind for a minute or two ..this will enhance the taste of the sambar .

Add the boiled vegetable along with cooked thur dhal , ground paste n boil well with salt  ( add water for consistency ) then do the seasoning n garnish .