Dried Grapes Gojju

Dried Grapes Gojju

• Dried Grapes ( Kismis ) - 1tblsp ( a few for garnishing )  
• White Sesame seeds- 1/4 th tsp 
• Dry Red chillies- 3 or according to the taste 
• Urid Dhal - 1/2 tsp 
• Cumin seeds-1/4 th tsp
• Coriander seeds-1/2 tsp
• Fenugreek seeds- 2 pinch 
• Grated Coconut- 4 tsp 
• Tamarind pulp - 1 tsp 
• Jaggery - chick pea size
• Oil- 2 tsp 
• Mustard seeds- 1/2 tsp 
• Curry leaves- 1 sprig
• Turmeric powder-1/4 th tsp 
• Salt to taste

Method
Soak dry grapes in water for about 2 hours .

In a pan , dry roast  the white sesame seeds n take it out .

In a pan add little oil n roast  dry red chilles, urid dhal, coriander seeds, cumin seeds, fenugreek seeds ... cool it .

Grind grated coconut along with the roasted ingredients to a fine paste n then add the soaked kismis n grind it coarsely .

In a kadai add oil, splutter mustard seeds ,add  curry leaves , tamarind pulp , jaggery and the ground paste along with salt n turmeric powder ... n boil well , lastly garnish with few soaked Kismis .

Goes well with Rottis as well as Rice too .

Heralekayi Chitrana

Heralekayi  Chitrana 

• Heralkai  Fruit -1(  Extract the juice )  
• Cooked Rice -2 cups 
• Oil- 2 tbsp 
• Mustard seeds-1/4 th tsp 
• Urid Dhal-1 tsp
• Chana Dhal- 1 tsp 
• Groundnuts- 2 tsp 
• Green Chillies -2 
• Dry red chillies- 3 
• Curry leaves-1 sprig  
• Turmeric Powder- 1/4 th tsp 
• Coriander leaves - 2 tsp chopped
• Salt - to taste 

Method 
In a kadai add oil, splutter Mustard seeds, then add chana dhal, urid dhal n groundnuts n fry for a minute , add curry leaves , slit green chillies, dry red chillies n fry again for a minute . Add salt n turmeric powder ,then the  cooked rice  , add Heralkai fruit juice , chopped coriander leaves n mix well . 

Brined Bamboo shoot fries

Brined Bamboo shoot fries 

• Brined Bamboo Shoots- 15 

To grind to a paste 

• Raw Rice- 1 cup 
• Dry red chilles- 10 to 12 or according to the taste 
• Hing-2 pinch 
• Salt only if required  

Method 
Soak Brined Bamboo shoot pieces in water overnight . wash it well n rinse around 4 to 5 times to remove excess salt . crush them roughly .keep aside . 

Soak Raw rice for about 2 hours n then grind it with dry red chilly , hing to a very fine paste ( dont add much water while grinding )  check salt n add only if required as the brined bamboo shoot already has enough salt .

Apply this ground paste to the roughly crushed bamboo shoot n keep aside for 1/2 an hour n then deep fry till crisp .  

Mango Vermicelli Kheer

Mango Vermicelli Kheer 

• Full Fat Milk - 3 cups 
• Vermicelli - 4 tbsp  
• Sugar   - 1/4 th  cup or 1/2  cup ( according to the sweetness ) 
• Mango Puree -   1/2 cup 
• Ghee -  1 tsp
• Cashew nuts  - a few 
• Raisins  - a few  
• Cardamom  powder-1/2 tsp   

Method 

Melt ghee in a pan, add cashew nuts n Raisins n take it out .. In the same ghee pan , roast the vermicelli  till brown n then keep aside . 

Boil Milk , then add the roasted vermicelli  n cook for about 3 to 5 minutes, then add sugar n cook again for about 5 minutes . Add the ghee roasted cashew nuts , raisins along with cardamom power ..allow it to cool completely n then add the mango pulp n mix well .

Serve chilled ! 

Groundnut Roasted Gram Chutney Powder

Groundnut Roasted Gram Chutney Powder 

• Groundnuts- 1 cup 
• Roasted Gram ( Hurikadale )-1 cup 
• Red Chilly Powder- 1 or 11/2 tsp 
• Curry Leaves- 2 sprigs 
• Cumin Seeds- 1/2 tsp 
• Garlic Flakes- 10 /12 
• Salt to taste 

Method 
Dry roast groundnuts ..cool n peel them 

Remove the skin of garlic flakes

Dry roast Curry Leaves 

Grind Roasted gram, peeled roasted groundnuts, garlic flakes, curry leaves, cumin seeds, red chilly powder n salt to a semi coarse powder . keep it in a air tight container .

Goes well with rice drizzled with ghee/oil, dosa, idly ... 

Varahi Shevai ( Barnyard Millet Shevai )

Varahi Shevai ( Barnyard Millet Shevai  )

• Varahi /Barnyard Millet  -2 glass 
• water -3 glass
• Grated coconut -2 glass or little more as this will make shevai softer 
• salt to taste

Method
Wash Varahi n soak it in  water for about 1/2  an hour .

Grind grated coconut .

in a kadai, boil water, add salt , Soaked varahi  n ground grated coconut  ,stir continuously till it forms a dough .. apply little oil to the palms n knead the dough well n form into balls n steam it for 10 to 15  mts 

Grease Idiyappam mould ,add the steamed ball n press it gently ! 

Serve it with chutney/sambar/pickle

This is my own innovation 

Vaigana Podo - Brinjal in dry Masala .

Vaigana Podo - Brinjal in dry  Masala .

• Brinjal / Baingan - 1/4 th kg 
• Green chilles-2 
• Turmeric powder-1/4 th tsp

To Grind to coarse powder

• Coriander seeds- 1 tblsp 
• Urid dhal- 1 tbslp
• Dry Red Chilly- 4

Seasoning 

• Oil- 1 tsp
• Mustard -1/2 tsp
• Hing Powder- a pinch

Garnishing 

• Oil- 1tsp

Method
Cut brinjals  lenghtwise , apply salt n keep aside for 1/2 an hour .

Slit green chillies.

In little oil roast coriander seeds, Urid dhal n dry red chillies ... cool and grind it to a coarse powder . 

In a kadai add oil,  splutter mustard seeds,add slit green chilles   then add salted brinjal pieces along with turmeric n little water n when half cooked add the coarsely ground powder , hing n cook till done n then add a tsp of oil n mix well .