Basmathi Rice , Dhal Rasam ,Pumkin Leaves Podi , Ventipanna Sanna Muddo , Cheppi kheeri n Curds .

Basmathi Rice , Dhal Rasam   ,Pumkin Leaves Podi , Ventipanna Sanna Muddo , Cheppi kheeri n Curds . 

Dhal Rasam 

• Thur Dhal ..1/2 cup 
• Tomatoes ...3 fully ripened 
•   Tamarind ...Goose Berry size 
• Rasam Powder..2 tsp 
• Salt to tatse 

Seasoning 

• Oil 2 tsp
•  Garlic Flakes ...6 

Garnishing

•  Coriander leaves ...2 tsp chopped . 

Method
 Wash thur dhal .. 

Chop Tomatoes roughly 

Pressure cook thur dhal n chopped tomatoes .. Cool n churn it well . 

Soak Tamarind in little water for 10 mts , squeeze it well . Add rasam powder to it n mix well . add this to the cooked ingredients , water for consistency ,salt n boil well . Give the seasoning n then garnish 

Crispy Pumkin leaves fries

• Pumkin leaves -12    
•  Raw rice-1 cup
•   Urid dhal -1/4 th cup
•  Dry red chilles -6 to 8 or according to the taste 
• Salt to taste .

Method  
  Soak raw rice for 2 hours .. 

 Dry roast urid dhal till it gives a nice aroma n changes its colour .cool n powder it .. 

 Grind the red  chilles to a fine paste n then add the soaked rice n grind it to medium coarse  paste . Dont add water ..only sprinkle if required .. remove the batter ,add salt n then the ground urid flour n mix well .

Place a  leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place another leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,and form the shape of a cylinder ..  slice it n deep fry till crisp .

Venti Panna /Kalalva Paan Sanna Muddo Steamed in  Plantain Leaves 

• 1 cup -Green Gram ( Moong )
•  2 tsp - Raw rice 
•  2 cups -Grated Coconut 
• 8/10 - Dry red chilies or according to the taste  
• Hing/asafoetida-very tinny piece 
•  Tamarind -Tamarind seed size 
• Chopped Venti pana / Kalalva Paan /Seasonal Colocasia leaves-2 cups 
• Banana leaves -2 
• salt to taste

Method
Soak green gram /moong overnight 
Soak raw rice for 2 hours 
Grind dry red chillies with grated coconut ,tamarind, hing  to a fine paste n then add soaked moong n raw rice n grind to a coarse paste without adding water ( sprinkle water only if required ) the batter has to be thick ... remove the batter n add salt n  chopped colocasia leaves 

Cut the Banana leaves into reasonable size and pour the batter in it ..fold n steam for 20 mts or till done 

Serve hot with coconut oil . 

Note :
Venti panna/Kalalva Paan  is a kind of Colasia leaves found abundance during monsoon n itch free unlike other varieties of Colasia leaves and the   stem is called venti which is again used to make Amchi delicacies .

Cheppi Kheeri ( Unsweetened kheer using turmeric leaves ) 

• Raw Rice...1 cup
• Water ..3 cups 
• Thick Coconut milk..1 cup
• Turmeric leaves ... 4 to 5 

Method
Wash n soak raw rice for about 1 hour n cook till the rice is soft or u can cook directly without soaking . Add washed torn turmeric leaves n cook for about 10 mts ,Then  add the coconut milk n boil for just a minute . 

Normally eaten as it is. But then can be eaten adding a pinch of salt n with pickle or with sugar ...