Navane Akki Payasam ( Fox tail millet Payasam )

Navane Akki Payasam ( Fox tail millet Payasam )

• Navane Akki /Fox Tail Millet without husk - 1 cup
• Sabudana /Tapioca - 1/4 th cup
• Jaggey - 2  huge lemon size ( adjust according to the sweetness )

To grind

• Grated coconut - 1/2  cup
• Cashew nuts - 6 
• Poppy seeds- 3 tsp

Garnishing 

• Ghee- 2 tsp 
• Cashew nuts- a few
• Raisins a few 
• Cardamom powder- 1/2 tsp 

Method 
Soak cashew nut in hot water for about 20 mts .

Wash Navane akki n Sabudana ... pressure cook it ... 

Dry Roast poppy seeds on low flame ...cool it 

Grind grated coconut, roasted poppy seeds, soaked cashew nut to a fine paste . 

Add jaggery along with little water to the cooked stuffs n allow it to melt , Add the ground paste n boil well . 

In a pan melt ghee , add cashew nut , raisins n pour this over the payasam n then add the cardamom powder ..mix well n serve . 

Cabbage Songa

Cabbage Songa 

• Cabbage - 1 Medium 
• Oil - 3 tsp 
• Onion - 1 Huge 
• Tomatoes-2 
• Red chilly powder- 2 tsp or according to the spice
• Coriander powder- 1 tsp 
• Salt to taste .

Method 
Wash the cabbage , chop it  n put in salt water for sometime ...

Boil the chopped cabbage in little water , but dont over cook ..retain the crunchiness .

In a kadai add chopped onions n fry till transparent . Add chopped tomatoes n fry till the raw smell goes n it becomes mushy . Add red chilly powder, coriander powder , salt n fry for  a while ..add the cooked cabbage , stir well n switch off .  

Dried Peas Raw Mango Sundal

Dried Peas Raw Mango Sundal 

• Dry white peas/ dry green peas  - 2 cups 
• Raw Mango - 1 medium size ( not too sour ) 
• Salt to taste 

Seasoning 

• Oil - 2 tsp
• Mustard seeds -1/2 tsp
• Urid Dhal  - 1 tsp
• Green chillies - 3
• Turmeric powder - 1 pinch
• Asafoetida /Hing- 2 pinch 
• Curry leaves - 1 sprig 

Garnish 

• Grated coconut- 1 tbslp  
• Chopped coriander leaves - 3 tsp 

Method 

 wash n Soak the dried peas over night .

Pressure cook the dried peas for about 4 to 5 whistles or till cooked ( dont over cook n make it mushy )
Wash the raw mango , chop it into small cubicals , retain the skin . 

In a kadai add oil, splutter  mustard seeds, then add urid dhal n fry for a while , add in hing, then  chopped green chilles, curry leaves , turmeric powder n add the chopped raw mango pieces ... cover n cook for about 2 or 3 minutes so that it oozes the raw mango flavour . Add the cooked peas along with salt n mix well ... take care not to mash the cooked peas . Switch off n do the garnishing . 

Garlic Chutney Powder - version 2

Garlic Chutney Powder - Version 2

• Garlic bulbs - 3
• Dry Red chillies- 10 long n 5 short  or according to the taste
• Dry copra   - 1 
• Tamarind- Marble sized 
• Oil - 2 tsp
• Salt to taste 

Method
Grate the dry copra  . 

Peel garlic flakes , crush them a little and in  little oil roast them till brown .Remove it 

In a pan add little oil n roast the dry  red chillies . Remove it . 

Dry roast the grated copra  on low flame till it gives a nice aroma ( dont burn it )   . 

Allow all of it to cool.

Now in a dry mixer , 1st grind the roasted red chilly to a fine powder, then add roasted garlic flakes, tamarind n grind again , lastly add roasted  grated dry copra   along with salt n grind . 

Remove , mix well n store in an air tight container !

Set Dosa

Set Dosa 

• Dosa rice- 1 cup 
• Parboiled rice- 1/4 th cup 
• Urid dhal- 1/4 th cup 
• Thin phova/ Beaten Rice- 1/4 th cup 
• Fenugreek seeds- 1 tsp 
• Salt to taste 

Method 
Wash both the rice , urid dhal , fenugreek seeds n  soak them all  together  for about 4 hours .

Wash n soak thin phova just for 10 mts . 

Grind all the above to a fine batter . Remove the batter  add salt n ferment overnight .

Heat a dosa tawa , smear oil n pour a ladle full batter ,  dont spread too much n keep it a little thick  , cover n cook only on one side . 

Serve hot with sambar/chutney/Saagu . 

Mixed Vegetable Saagu Masala

Mixed Vegetable Saagu Masala 

• Mixed Vegetables (Carrot, French Beans,  Potato, semebadane ( Chayote squash ) , Navil kosu ( Knol Kol ),  ) - 1/2 cup each
• Fresh Green Peas - 1/2 cup
• Salt to taste

For Masala to grind 

• Grated Coconut  - 1 cup
• Hurikadale/Roasted fried gram- 3 tsp 
• Poppy seeds- 1 tsp 
• Green Chillies - 4 or according to the spice 
• Cinnamon - 1 inch long piece
• Cloves - 4 
• Turmeric Powder - 1/2 tsp
• Cumin Seeds - 1/4 th tsp
• Coriander leaves-1/2 fist 

For seasoning 
Oil- 2 tsp  
Onion - 1 medium
Mustard Seeds - 1/2 tsp 
Urid dhal- 1 tsp 
Curry Leaves - 1 sprig 

 Garnishing
Coriander Leaves
Lime juice - 1 tsp ( for that yum feel ;) ) 

Method 
Pressure cook all the vegetable just for 1 whistle ( Dont discard the water ) 

Grind all the ingredients meant to grind to a fine paste . 

In a kadai add oil , add chopped onion n fry till transparent , then add the ground masala n fry well till the raw smell goes , add the water in which the vegetables was pressure cooked do add  add more water to get a desired consistency along with salt boil for a while  , then add the cooked vegetables .. then give the seasoning n garnish . 

Note : U can add chopped tomatoes n chopped onions with other vegetables n pressure cook , if so then no need for lime juice n even frying the onions while seasoning . 

Achari / Pickle Paratha !

Achari / Pickle Paratha !

• Whole wheat flour- 2 cup 
• Chopped Coriander leaves- 1/ 4th cup 
• Any Oily Pickle Masala (Only masala to use ( i used Priya Mango Pickle) -1/2 cup 
• Salt to taste 
• Oil/Ghee for roasting the paratha 

Method 
In a wide vessel , add wheat flour, salt , chopped coriander leaves along with enough water n knead well to a soft dough ..keep aside under moist cloth for about 1/2 an hour . 

Make equal sized  balls of the dough, dust the balls n roll out into 5 inch disc , then smear  the pickle masala evenly on the surface , roll it into cylinder shape n then coil it . Again dust , flatten it a bit n gently  roll out like paratha .

Heat a tawa n place the above on it n roast on both sides ..adding little ghee or oil .

As such this needs no side dish but can be served with curds .