Strawberry Jam

Strawberry Jam 

• Strawberry,hulled n roughly chopped- 3 cup's
• Sugar-1-1/2 Cup's 
• Lemon juice-2-1/2 tbsp 

Method 

In a non stick pan/Kadai ,add the hulled n roughly chopped strawberry ,sugar and  on sim flame cook mashing it with the backside of a spatula n stirring . Half way thu add the lime juice n stir well again n cook till it turns thick n glossy . 
Cook until it turns thick and glossy. cool it n transfer the jam to an air tight  jar . 

Tendle Kothambari Methi Ghassi ( Ivy Gourd cooked in coriander seeds , fenugreek seeds in coconut based gravy )

Tendle  Kothambari Methi Ghassi ( Ivy Gourd cooked in coriander seeds , fenugreek seeds in coconut based gravy )

• Tendle/Ivy Gourd  ..1/4 th kg 

To grind to a  paste

• Oil..1 tsp
• Grated Coconut ..3/4 th cup
• Roasted Dry red chilly ..5 
• Coriander seeds..2 tsp
• Methi/Fenugreek seeds ... 1/4 th tsp
• Tamarind ..Tamarind seed size
• Salt to taste

Seasoning
Oil..1 tsp
Mustard seeds..1/2 tsp
Curry leaves..1 sprig

Method 
Wash n cut the end points of Ivy gourd n crush them lightly cook them in litle water .  

In a tsp of oil roast coriander seeds n Fenugreek seeds ..cool . 

Grind grated coconut, roasted dry red chilles n tamarind to a semi coarse paste n just before removing the masala add the roasted coriander n fenugreek seeds n grind . 

Remove the masala add salt , enough water for gravy consistency , cooked ivy gourd  n boil well . Then give the seasoning . 

Mango Rice ! Mavinakayi Chitrana..Version 4 

• Cooked Rice -2 cups 

To grind to a semi coarse paste 

• Sour Peeled grated raw mango-1 cup
• Coriander leaves-2 tsp
•  Mustard Seeds-1/2  tsp
• Grated coconut - 1/2 cup
• Salt to taste   

Seasoning

• Oil-1 Tblsp 
• Mustard Seeds-1/2  tsp
• Curry leaves -1 sprig
•  Onion ...1 large chopped  
• Peanuts-2 tsp 
• Green Chilly Slit ... 3 
• Bengal Gram (channa dhal)-1 tsp
• Urid Dhal ..1 tsp 
• Turmeric powder-1/4 th tsp

 Method
Soak the Channa Dal (Bengal Gram) in water for 10 to 20 mts
Grind grated sour raw mango  along with grated coconut ,mustard ,coriander leaves without adding water, to a semi coarse paste 

In a kadai add oil,splutter  Mustard seeds , then add chopped onion n fry till transparent , add curry leaves, slit green chilly ,  chana dhal, urid dhal, groundnuts ,turmeric powder, ground paste n fry for a while n then add the cooked rice n mix well !

White Rice,Kultha Kadi, Onion Sanna Polo , Paneer Chilly Burji n Pickle !

White Rice,Kultha Kadi, Onion Sanna Polo , Paneer Chilly Burji n Pickle ! 

Kultha Kadi ( Horse gram Plain Rasam )

• Kulithu/ Horse gram - 1 cup 
• Water as much needed 
• Green chilly-  3 slit 
• Salt to taste 

Seasoning for Saaru (Rasam) 

• Oil-1 tsp 
• Dry red chillies-  3 
• Crushed Garlic flakes - 6 to 8 

Method for Saaru ( Rasam ) 

Wash horse gram ( Kulithu ) n Pressure cook it for about 8 to 10 whistles or till completely cooked. ( dont over cook n make them mushy ). 

Separate the cooked liquid and the cooked horse gram ( Kulithu  , n use this cooked horse gram to prepare the coconut based gravy or palya  ) 

In a vessel add the cooked liquid along with slit green chilles , salt and water ( adjust the consistency as required ) . Boil it n later give the seasoning . 

Onion Sannapolo /Spicy Onion Dosa  

• Onion-2 
• Raw Rice-1 Cup
• Thur Dhal-1 fist
• Grated coconut-1/2 cup
• Dry red chillies -4 to 5 (dont roast them ) 
• Tamarind -Tamarind seed size 
• Salt to taste 

Method
Soak Raw rice n dhal for 2 hours !

Grind grated coconut , red chillies n tamarind to a fine paste n then add the soaked rice n dhal n grind to a little coarse paste with very little water . Remove it  ,add salt .. the batter has to be thick .. 

Chop the onion n add it to the ground batter .

Heat a Tawa n smear oil , now take handful of batter n pat it with fingers  , dipping fingers in water .. close the lid n roast ! drizzle little oil on d edges n then toss the dosa on the other side n roast till done ! 

Paneer Chilly Burji

•  Paneer - Crumbled , 2 cup's 
• Oil..3 tsp
•  Mustard seeds..1/2 tsp 
• Cumin seeds..1/2 tsp  
•    Onion - 1 chopped 
•    Ginger- 1/2 inch piece ( chopped ) 
• Garlic ...4 flakes ( chopped ) 
•    Tomato - 1 chopped 
•    Turmeric powder - a pinch
•    Chilly powder -1/2 tsp
•    Garam Masala -1/2 tsp 
• Chopped coriander leaves... 2 tsp 
• Salt to taste 

Method 

In a kadai add oil n splutter mustard seeds then add  cumin seeds, when it sizzles, add finely chopped onion and saute till pinkish red . Add chopped ginger n garlic n fry for few seconds . Then add finely chopped tomato n cook till mushy , add all the powders along with salt , add the crumbled paneer ,mix well n cook for few seconds . Garnish with coriander leaves. .

Paneer Chilly Burji

Paneer Chilly Burji

•  Paneer - Crumbled , 2 cup's 
•    Capsicum - 1/2 cup (chopped) 
• Oil..3 tsp Mustard seeds..1/2 tsp Cumin seeds..1/2 tsp  
•    Onion - 1 chopped 
•    Green chilly - 1 finely chopped
•    Ginger- 1/2 inch piece ( chopped ) 
• Garlic ...4 flakes ( chopped ) 
•    Tomato - 1 chopped 
•    Turmeric powder - a pinch
•    Chilly powder -1/2 tsp
•    Garam Masala -1/2 tsp 
• Chopped coriander leaves... 2 tsp 
• Salt to taste 

Method 

In a kadai add oil n splutter mustard seeds then add  cumin seeds, when it sizzles, add finely chopped onion and saute till pinkish red . Add chopped green chilly , chopped ginger n garlic n fry for few seconds . Then add finely chopped tomato n cook till mushy , add all the powders along with salt , add chopped capsicum n cook till tender but retain the crunchiness, so dont over cook it . Add the crumbled paneer ,mix well n cook for few seconds . Garnish with coriander leaves. .

Kultha Kadi /Horse gram Plain Thick Rasam )

Kultha Kadi ( Horse gram Plain Rasam )

• Kulithu/ Horse gram - 2  cup's  
• Water- 4 to 5 cup's 
• Green chilly-  4 slit 
• Salt to taste 

Seasoning  

• Oil-1 tsp 
• Dry red chillies-  3 
• Crushed Garlic flakes - 10 to 12 

Method ) 

Wash horse gram ( Kulithu ) n Pressure cook it for couple of whistle's  .. as for Kadi we need thick residue of Horsegram unlike kultha saaru . 

Separate the cooked liquid and the cooked horse gram ( Kulithu  , n use this cooked horse gram to prepare the coconut based gravy or upkari   ) 

In a vessel add the cooked liquid along with slit green chilles , salt and water ( adjust the consistency as required ) . Boil it n later give the seasoning . 

Note : Kulta Kadi is a litter  thicker n dark compared to kultha saaru 

Left Over Little Millet Idly Batter Utappa

Left Over Little Millet Idly Batter Utappa 

• Left over Little Millet Idly Batter.. 2 cup's
•  Methi leaves( roughly chopped with hands )  ... 1/2 cup 
• Grated carrot ...1/2 cup 
• Chopped Onion ...1/2 cup 
• Chopped tomato.. 1/2 cup 
• Green chilly chopped ..2 

Method
 In a bowl add all the chopped vegetables,mix well 

.Heat a dosa tawa , pour a ladleful batter ,n cook for few mts , then sprinkle the mixed vegetable mix over it , cook again for few seconds n then flip n roast on other sides adding oil at the edges .