Chapathis, Kesarwala Amrass, Kasuri Methi Dhal n cold coffee

Multi grain Chapathi , Kesarwala Amrass, Kasuri Methi Dhal n cold coffee

Multi grain Chapathi 

• Multi Grain  Wheat Flour - 1 cup
• Oil- 2 tsp  
• Water as needed to prepare the soft dough 
• Salt to Tate 
• Oil as required to roast 

Method
In a bowl add the wheat flour, salt, ,oil  , water n knead to a soft dough .. keep aside for about 20 mts . 

Divide the dough into equal lemon sized balls .

Sprinkle little flour on the dry surface kitchen platform or a wooden chapthi maker n place the dough ball over it n roll with a rolling pin very gently n not too hard  to a round 5 inch disc . 

Heat a tawa n place the chapathi over it. Cook on one side for half minute and flip on the second side. Cook for another half minute and smear some oil  on one side. Now flip this oiled side onto the tawa. Now you will see the chapathi fluffing . Similarly add oil on the second side and fry both sides till chapathi is completely cooked and brown spots appear on it.  Move each edge to middle of the tawa and cook so that all the edges are evenly cooked. 

Kesarwala Aamras ( Mango Pulp with Saffron Strands ) 

• Alphonso Mangoes- 2 large or any other variety 
• Milk- 1/4 th cup 
• Sugar - Little  
• Saffron strands - a few .

Method 
Add saffron strands in little warm milk for about 10 mts .

Peel mangoes n chop them 

Blend the chopped mangoes, milk, saffron strands , sugar . Let the paste be thick 

Sprinkle a few saffron strands as garnishing . 

Rajasthani Dhal 

• Split Green Gram  (Green Moong ) -3/4 th cup
• Moong Dhal -2 tbsp
• Chana Dhal- 2 tbsp
• Turmeric-1/2  tsp

Seasoning

• Oil/Ghee-2tsp
• Cumin seeds-1/2 tsp
• Hing/ Asafoetida-1/2 tsp 
•  Dry Red chilies-2
• Tomato-2 
• Ginger-1 inch piece 
• Green chilly -2
• Chili powder-1/2 tsp
• Coriander powder-1 tsp
• Salt to taste    

 Garnishing  

Lime Juice -1 tbsp 
Fresh coriander leaves chopped  

Method 

soak all the 3 dhals  in water for 20 minutes .

Pressure cook the soaked dhal along with turmeric powder .

In  a kadai add oil /ghee , cumin seeds , hing n red chillies .. then add chopped  green chillies , ginger n fry for a minute , add tomatoes n cook till the raw smell goes n it becomes mushy , add salt n  the powders n fry for a minute . Now add the cooked dhal , water as needed  n boil well . switch off and do the garnishing . 

Cold Coffee 

• Milk- 2 Cups 
• Instant coffee powder- 2 tsp 
•  Sugar- 4 tsp or adjust according to the sweetness 
•  Ice cubes- a few 

Method

Blend the coffee powder , sugar and milk for 1 minute till the sugar and coffee are mixed well with milk. Add ice cubes  and blend again until frothy .

Pour the blended coffee in a glass  n serve chilled . 

Ukde seeth, Fresh Grapes Rasam ,Fresh Peas Potato Upkari , Kairichi Amti n Capsicum Fries

Ukde seeth, Fresh Grapes Rasam ,Fresh Peas Potato Upkari , Kairichi Amti  n Capsicum Fries 

Fresh Green Grapes Rasam 

• Fresh Green Grapes - 1 cup
• Thur Dhal water -2 cups
• Turmeric powder - a pinch
• Rasam powder - 1 tsp
• Pepper powder - 1/2 tsp
• Salt to tatse 

Seasoning 

• Oil- 1 tsp 
• Hing/ Asafoetida- 2 pinch 
• Mustard seeds- 1/2 tsp
• Curry leaves - 1 sprig 
• Red chilliy  - 1

Garnishing 

• Coriander leaves for garnishing

Method 
Wash grapes and blend it to puree .

In vessel add thur dhal water , grapes puree , then add rasam powder,  turmeric powder and salt .cook on medium flame . 

When bubble starts appearing in the middle, switch off the stove. Add pepper powder n mix well . 

Give the seasoning n then garnish 

Note: Sour green grapes gives a good taste . If the grapes are sweet then add pea size tamarind while boiling the rasam for tangy  flavour . 

Fresh Green Peas Potato Upkari /Stir Fry

• Fresh Green Peas -1/2 cup 
• Potato -2 medium 
• Oil -2 tsp 
• Mustard Seeds -1/2 tsp
• Dry Red Chilly .3 broken
• Grated Coconut -1 tblsp 
• Salt to taste 

Method 
Wash the potatoes , peel them n chop into 2 inch cubical' s . 
In a kadai add oil n splutter mustard seeds, add torn red chilly n stir for few seconds. Then add cubed potatoes, fresh green peas , water as required n salt ..cook till it turns soft . Add grated coconut n mix well  .

Kairichi Amti ( Raw Mango cooked with coconut based gravy ) 

• Raw Green Mango-1 
• Coconut milk -1-1/3 rd cup 
• Rice flour - 2 tsp 
• Powdered jaggery-1 tsp 
• Salt to taste 

To Grind 

• Grated coconut -1/2 Cup 
•  coriander seeds- 3/4 th tsp 
•  Red chilly powder-1 Tsp or according to the spice  
• Turmeric powder-1/4 th tsp 

Seasoning 

•  Oil-1 tsp 
• Mustard seeds-1/2 tsp 
• Fenugreek seeds-3/4 th tsp
• Asafoetida/Hing - A pinch 

Garnish 

• Coriander leaves .

Method
Wash n peel the the raw mango and  cut into 2 inch chunks . 

Grind grated  coconut, turmeric powder, red chilly powder, coriander seeds to a smooth paste by adding little  water. 

To the coconut milk add rice flour n mix well .. 

Heat oil in a kadai splutter mustard seeds ,  then add fenugreek seeds and hing . When they splutter add the mango pieces and  ground paste. Mix well and  cook on low flame till the mango chunks  become tender to 5 to 7 min . Then add the rice flour mixed in coconut milk ,  jaggery and  salt and bring to a boil. Garnish with  coriander leaves.

Serve hot immediately.

If not  serving immediately remove the mango chunks and  keep aside and  add them while reheating because  the more they are kept in the curry the more tangy the curry will get. If the raw mango is very tangy use only half. The one i used was not  very  sour so i used whole.

Capsicum  Fries  

• Capsicum ..2 

To make a semi solid batter

• Besan /Gram flour- 1/4 th  cup
• Rice Flour -2 tsp 
• Hing/Asafoetida..2 huge pinch
• Chilly Powder - 1/2 tsp 
• Water as needed to prepare the batter
• Salt to taste 
• Oil as required to deep fry 

Method
Wash n Slice the capsicum to desired shape ..

Prepare a batter using besan, hing,chilly powder , rice flour salt n water to a medium consistency .

Heat oil in a deep kadai , dip the  sliced capsicum  in the batter few at a time n deep fry till crisp . 

Brinjal n Drumstick Kolmbo ( Sambar ) with home made Kolmbe pitti ( Sambar Powder ) has 2 types of home grown Brinjal ( purple n green ) home grown tomatoes n seasoned with home grown curry leaves

 Brinjal n Drumstick Kolmbo ( Sambar ) with home made Kolmbe pitti ( Sambar Powder ) has 2 types of home grown Brinjal ( purple n green ) home grown tomatoes n seasoned with home grown curry leaves 

Kolmbe Pitti ( GSB Style Sambar Powder ) 

• Dry Red Chillies - Both Long n Short - 1 fist 
• Coriander Seeds- 1 fist 
• Cumin Seeds- 1/2 tsp  
• Methi/fenugreek  Seeds- 3/4 th tsp 
• Mustard Seeds- 3/4 th tsp 
• Whole Black Chana - 2 tsp 
• Hing/Asafoetida - a generous pinch ( i use solid hing )
• Turmeric - 1/2 inch stick 
• Curry leaves -1/2 fist 
• Tamarind- Marble size 
• Oil - 1 tsp 

Method 
In a kadai add oil n roast all the ingredients separately . cool them .

1st grind roasted black chana , dry red chillies, turmeric stick  n tamarind to a fine powder . Then grind coriander seeds, cumin seeds, methi seeds, mustard seeds, curry leaves and hing to a fine powder. 

Store this powder in an air tight container . 

 Brinjal n Drumstick Kolmbo 

•  Drumstick pieces, -8 to 10 
• Brinjal Chopped , ... 2 cup's 
• Thur Dhal- 1/2 cup
• Onion ..1 
• Tomato-1
• Home made  Sambar Powder- 2 tsp
• Tamarind - Marble size
• Hing /Asafoetida- a pinch
• Salt to taste 

Seasoning

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

Garnishing

• Coriander leaves

Method 

Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well . 

Boil chopped drumstick , brinjal  , chopped onion n chopped tomato in little water ,till cooked but not mushy .

Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .

In a vessel add the cooked stuffs thur dhal n vegeatbles along with  tamarind sambar powder mix n salt . cook well , Add hing water . mix well . Then do the seasoning  n then garnish .

Ukde seeth ,Kultha Kadi Chaparadaavrekaayi Upkari, Pineapple Gojju and Cochin Amchi Style Mixed Fruit Sasam Kultha Kadi ( Horse gram Plain Rasam ) Kulithu/ Hors

Ukde seeth ,Kultha Kadi  Chaparadaavrekaayi Upkari, Pineapple Gojju and Cochin Amchi Style Mixed Fruit Sasam 

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 

Chapparada Avarekayi Upkari / Indian Flat beans Stir Fry  

• Chopped Chapparada, Avarekayi /Indian Flat beans -2 cups ( chopped it very fine ) 
• Oil-2 tsp
• Mustard seeds-1/2 tsp 
• Dry red chillies-3 according to the taste
•  Small Piece jaggery 
• Grated coconut - 1/4 th cup 
• Water little as needed to cook  
• Salt to taste 

Method 
In a kadai add oil, mustard seeds once it stops spluttering add red chillies n fry for a sec n then add chopped Indian Flat beans  along with water, jaggery  n salt ..stir once n cook it covered till all the water evaporates . add grated coconut n mix well .   

Pineapple Gojju ..

• Pineapple tinny  pieces- 1 cup 
• Oil- 2 tsp 
• Mustard seeds-1/2 tsp 
• Urid dhal- 1 tsp 
• Grated coconut- 4 tsp 
• Thick tamarind pulp - 1 tsp 
• Jaggery- small piece
• Rasam powder- 1 tsp 
• Salt to taste 

Method 
In little oil roast urid dhal ..cool and grind it with grated coconut  , rasam powder n salt. 

In a kadai add oil , splutter mustard seeds ..then add chopped tinny pieces of pineapple n fry for sometime till its soft  ,add tamarind pulp along with ground masala , small piece jaggery and water ..boil well ..till almost thick . 

Mixed Fresh Fruit white Sasam - Cochin Amchi style mixed fruits in coconut curd gravy 

• Pineapple- Chopped 1 cup
• Grapes- ( Green n Black ) - 1/4 th cup each
• Chopped Apples-1/2 cup 
• Chopped Bananas -1/2 cup
• Sugar- 3 tsp 
• Thick sweet Curds- 2 cup's
• Salt to taste

To Grind

• Grated fresh coconut- 1/2  cup
• Green chillies-2 or 3  

Seasoning

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

Method

Grind grated coconut to a fine paste n just before  removing the ground paste add green chillies n then grind for a minute ... remove it .

 In a bowl add thick sweet curds along with sugar n salt , stir it well , then add the  ground paste n add chopped pineapple, apples, banana n then add grapes ... mix well n then do the seasoning .