AUTHENTIC MUSHROOM SOUP

I got this recipe from my friend at work when she gave me a bowl of this soup. It was really delicious! If you like mushrooms, you will enjoy this soup

- Slice portabella mushrooms, shitake mushrooms, crimini mushrooms ( This is the original recipie. I use whatever mushrooms I have or that which is on sale!)
- Slice ½ cup red onions and 3 cloves minced garlic and saute in butter till tender
- Saute mushrooms
- Stir in 2 tbsp all purpose flour, coarsely ground pepper and salt to above
- Add vegetable broth ( I make my own broth but you can add the canned version too)
- Cook over medium heat with constant stirring until bubbly
- Add turmeric and garlic powder (optional) and cook for 5 more mins
- Stir in 2 cups of half and half and 1 tsp gravy master with constant stirring over low heat .
- Do not boil! Switch off before it boils and serve

EASY VEGETABLE SOUP

This is a very flavorful and healthy soup. I like to make a big pot of it and take it over the week for lunch with some nice breads and cheese. It also makes for a good appetizer in a fall or winter party

- Chop into chunks carrots, potatoes, celery sticks (optional), onions
- Saute lightly in olive oil
- Pour enough water to cover the vegetables and place it on simmer with the lid for about 40 - 45 minutes
( Simmering the vegetables gives the soup a lot of flavor)
- Add salt, sugar, pepper, bay leaves and oregano (optional) while simmering
- When half done, add one can of tomatoes and continue to simmer
- Can also add a can of black beans or pasta just before it is done
- Serve steaming hot and enjoy!! ( Way better than Campbells - I can promise you that)

ORANGE THAIR PACHDI

- Take 1 tsp orange peel and cut into little pieces and saute with a little jeera
- Now grind in the mixer green chilies, kadipatha, 1tsp coconut, sauted orange peel and jeera, hing, salt, sugar as needed, 2tbsp plain yogurt
- Asdd ground mix to yogurt and serve as a pachdi
- Thadka mustard, jeera and add before serving

JALAPENO GOJJU

- Slice jalapeno and green peppers into big chunks
- Thadka mustrad seeds, pepper, ¼ tsp methi seeds, turmeric, hing, kadipattha, kadle purp and uddad dal
- Add jalapenos and capsicum and saute lightly till the raw smell goes away
- Add tamarind water as needed to bring upto the quantity of gojju that you need for serving (The thadka should match the gojju quantities as it is the most flavorful part of the recipe)
- Add salt and jaggery as needed and boil until the raw smell of the tamarind goes away
- Take 1tsp rice flour and add water to make it into a paste
- Add this to the gojju to make it thicken and bring to the right consistency

KICHDI

This rice dish is usually a hit at parties or for an everyday meal at home. It is a quickie and can be made in large quantities very easily. It can be served with a jalapeno gojju and/or orange thair pachdi (see separate recipes)

- Pour half cup rice, half cup toor dal and half cup moong dal directly into the pressure cooker
- Add water and milk as needed to cook : For example if you need 6 cups of water to cook the rice and dals together, use 4 cups water and 2 cups milk to make a total of 6 cups. Make sure that you add more than the usual amount of water/milk so that when it cooks you get a more liquid or gooey ( bisi bele like) consistency
- Add bay leaves, turmeric, salt, chili powder as needed, hing, 1tsp of any other powder like sambar/rasam powder directly to the rice/dal and water (Do not add too much of the powders as this dish is not a sambar like dish)
- Add 1 tsp ghee or dalda to the rice and dal
- Chop into chunks potatoes, green beans, peas (optional) and add into the pressure cooker
- Take half tsp of cumin and rub it in your hand and add to the cooker
- Now cover and cook all the above directly in the pressure cooker. (You may need to keep the cooker on simmer for longer to allow the dal/rice/vegetables to cook well)
IMPORTANT: Many a time, when you open the cooker, the rice and dhal is a thick non liquid mass. Don’t panic!! Just add water and a little milk as needed to bring it to a gooey consistency. You may also need to add more salt and powders as needed for taste. Often you may want to add a little water again before you serve in case the dish becomes too dry
- Before serving, tahdka half tsp ghee jeera, kadipattha, turmeric and pour onto the rice
- Serve with jalapeno gojju and /or orange thair pachdi

INDIAN GINGER WASABI

This is great with the sodhi. The ginger wasabi offsets the coconut milk beautifully. Also supposed to be really healthy!

- Slice about 2inches of ginger into circles
- Take 1tbsp grated coconut
- 3-4 red chilies
- Now take a little extra oil for thadka and add hing , sliced ginger and red chillies
- Saute until the ginger is slightly shriveled and browned
- Add grated coconut and saute till golden brown
- Grind in the mixer with salt and tamarind to chutney consistency

SODHI

This is a different and tasty recipe from the Tamil Nadu - Kerala border. I have made it to a south Indian or North Indian crowd and it usually gets comments. It has to be served with an Indian ginger wasabi ( see separate recipe)

- Cook about 1/3 cup paitham purp (moong daal) and keep aside
- Chop into chunks potatoes, carrots, beans
- Slice red onions
-Grind about 1”ginger and 4-5 green chilies to make a ginger chilly paste
- Now thadka mustard seeds, uddad dal and kadipattha
- Sauté sliced onions in the thadka
- Add chopped vegetables and little water and cook
- When half cooked add ginger and green chilly paste
- When about 3/4th done add cooked moong dal and cook for a few more minutes
- Take off the stove and cool
- When cool add half cup coconut milk with constant stirring
- When fully cool add lemon juice and serve

Kala's Ragada Patties

INGREDIENTS FOR RAGDA:
1 cup cooked ragda (small size beans)
1 onion chopped
2 tomatoes chopped
ginger/garlic paste
Masala powders
OTHER ITEMS
Alu Patties made out of 5-6 potatoes
Sweet/sour Chutney
Mint Chutney
chopped onion
Sev
Kothmir

PROCEDURE:
Fry in oil -> ginger, garlic paste
Add onions and fry nicely
Add tomatoes, fry nicely.
Add dhania, jeera pd, chili pd
Add cooked beans, salt.
Boil well. keep Aside
Make alu patties (shallow fry)

Serve 2 alu patties on a plate,Cover with curry.Sprinkle sev, chopped onions, chutneys, and kothmir.

Kala's Egg Roll

INGREDIENTS:
Eggs – 2
Milk little
Salt
Beat above mixture lightly.Keep aside
NOTE – for chappati, roll into small roll. Grease,cut a small slit and fold into a cone. Flatten and roll out again into a big chapati..

PROCEDURE:
Heat tava.
Pour 1 karandi egg mixture.
Put chappati on it. Press a little. Let it cook until egg mixture does not fall off.
Turn and cook.
Spread ketchup, onion slices with lemon & salt, cheese shredded and kothmir and finely chopped green chilies.
Roll like a kathi roll and serve. Roll a napkin on side to hold and eat!

Instead of egg ---
Alu, peas and tomato
Add jeera pd, mirchi pd and salt. Add green chutney & sweet chutney
Fill chappati with this mixture and same toppings.

Fruit Saasam

This is a Konkani dish. First we tasted this in Sarathy-Sucheta's wedding. This is a side dish with chapathis or puris.

INGREDIENTS:

• Fruits:- Banana 2, Mosumbi -1 or Oranges 4-5 (small), Apple - 1, Pineapple pieces- 1 small can, grapes -black or green-1 big bunch.
• To grind: 1Tbsp mutard, 2 red chillies, 1/2 cup coconut, little haldi, a piece of jaggery to taste.

METHOD:

• Cut all the fruits into 1 inch pieces and mix them ina bowl.
• Grind the spices to a fine paste with little water.
• Mix the paste with the fruits in the bowl.
• Add little salt to taste, and toss the salad uniformly.

This dish looks very delicious and goes very well as an extra dish with rotis. It is nice to eat as salad also.

NORTHY VERSION OF TOMATO BHAAT

To Grind:
Tomato - 2 med
Clove - 2
Cinnamon - 1/2 inch stick
Yelakki - seeds of 2 pods
ginger - 1 large circle

Season:
jeera
Bay leaf
Green chillies - 3-5

Other:
Onion - 1 chopped
dhana-jeera powder - 1 tsp
Peas - 1 cup cooked

Grind all the ingredients. Set aside.

Season- jeera, bay leaf and green chillies (can include green chillies in ground mixture if you want more khaara). Fry chopped onions. Add microwaved peas. Add ground mixture and fry until nicely uduru (similar to uppittu consistency). Add dhana-jeera powder.

Cook rice uduru. While hot add a little salt, turmeric and bay leaf to the rice. Wait to cool. Add to the cooked mixture. Add some ghee, mix well and serve hot with Lijjat paapad! :)

CRANBERRY CHUTNEY

I have tried several varieties of Cranberry Chutney but this one is my favorite. For a party, it works very well on a table of chutneys – Cranberry (hot pink), Pumpkin (yellow), Kotambari (green) Tomato (red) and Coconut (white).



1 cup cranberries.

3-4 green chillies (jalepenos work too)

½ cup cut coriander

1 large piece ginger (sliced)

3-4 pods garlic (optional)

jeera

Jaggery

Salt



Add oil to the pan. Season Jeera. And garlic and ginger and fry. Add cranberries, green chillies. Keep tossing on medium heat. Let it cook till cranberries get soft. Now add coriander, salt. Cover and simmer until mushy. After about 2-3 minutes add ½ cup water. Cover and cook some more (about 3-4 mins). Add jaggery at the very end and cook for another 2 minutes. Cool and grind to a smooth paste. Taste – if very sour add a little sugar.

JUANITA'S PINK STUFF

This is Raghu’s nurse’s recipe. Works very well at kid’s parties.



¾ cup sugar

8 oz Philadelphia Cream cheese

1 tub Cool whip (regular!)

¾ cup pecans chopped

1 15oz can crushed pineapple with juice



Cream the cream cheese with sugar. Add cool whip, pineapple and juice. Add red food coloring (for pink color – can make it any color you want!). Add nuts. Serve cold.



Note: If there are fewer kids, I avoid the sugar completely. The sweetness of the Cool Whip is more than enough for me! J

MUSHROOM FRY

Originally lamb fry, this dish is a vegetarian version using Portabella mushrooms. The spice levels on this one are high – so you may want to tone it down (or kick it up a notch!) based on your target audience.



Whole Garam Masala – Bayleaf-3, cloves-2, Pepper powder– 1/2tsp, cinnamon – ½ inch stick.

Jeera- ½ tsp

Onion – 1 cup chopped

Turmeric

Ginger-garlic paste- 1 Tbsp

Curry leaves – 8-10

Green chillies – fine chopped 4-5

Chopped tomatoes – 1 cup

Portabella mushrooms – Washed, air dried and cut into large chunks

Additional masala (“Indian pesto”) – garlic, cumin, black pepper corns – crushed coarsely with pestle.

Coriander leaves – ½ cup

Dhania powder – ½ tsp

Jeera powder – ½ tsp

Red Chili powder – ½ tsp

Lime Juice



In a heavy pan heat oil. Add the whole garam masala, jeera. Add ginger-garlic paste. Fry. Add onions and fry. Add turmeric, salt. Add curry leaves and green chillies.



Add chopped tomatoes when onions are slightly cooked. Allow tomatoes to cook till mushy.



Now add mushroom chunks. Add water (approx 1 cup), salt. Cover and cook for about 10 mins. Reduce flame.



Make “Indian Pesto”. Crush garlic, cumin, black pepper corns with pestle. In a small pan add a cube of butter. Fry this coarse paste. Add chopped coriander leaves. Now add a little dhania powder, jeera powder and red chili powder.



Now pour this into the cooked mushrooms and let it cook for about 4-5 mins. Squeeze lime juice. Serve hot with rice or rotis.

CORN BREAD PAKODA

Use unsweetened canned or frozen corn

In a kadai, Fry one cup chopped onion, green chillies and salt. Add some pepper powder and frozen corn. May even add some oregano for flavor.

In a kadai , roast 2tbspn of maida in 1 tbspn of butter. Switch off. To this add a mix of milk and water little by little constantly stirring. Return to fire and cook slowly . Add this white sauce to the cooked corn and make a thick paste.

Toast bread slices. Spread the corn mixture . Sprinkle grated cheese. Bake till cheese melts,
Cut into bite size triangles.

KHARA AND SWEET CHITUNDES

KHARA AND SWEET CHITHUNDES


KHARA FILLING:

Make dry aalu palya with out onions.
Instead of kothambari add chopped pudina.
Make balls and keep aside.

SWEET CHITHUNDE FILLING:
In a kadai mix 2 cups grated coconut and 1 cup bella and 1 tbspnroasted gasa gase. Stir till dry. It should not be stirred till mithai.
Remove a little earlier.
Should be able to make balls when cooled add elaichi powder and make balls and keep aside.

BATTER

Soak urad dhal and make uddina vade batter, Mix a pinch of salt , one spoon of rice flour. Use little rice flour according to quantity of urad batter. If too much is added the casing becomes hard.

Deep fry till golden brown,

Cut the balls in halves to make it look more colorful and serve. bite size.

COLORFUL VEGETABLE PICKLE

Chayote, carrot, white turnip, granny smith apple ,ginger, jalopeno peppers, water chest nut, bamboo shoot………….

In the mixie add chilli powd, haldi, mustard, hing grind to paste. Add this to vegies. Add water and make proper kadushar . Put sufficient quantity salt. Squeeze lemons to taste. Citric acid could be added so that the kadushar takes more salty. Add a pinch of preservative to be on the safe side.


This can be served very next day. No need to wait.

BROCCOLI MORKOLUMB

Season mustard, jeera. Add broccoli cover and cook with salt.

Roast and grind to paste: 2 tbsp dhania, 1tbsp urad, ½ tspn methi, 2 red chilles,and 1tspn rice, hing. Add haldi, 2 green chillies, 2 tbsp coconut and grind to paste. Add curds and give one more jirrrrr
Pour this on veggie and give only one boil.
Garnish with curry leaves , kothambari.

BABY LIMA CURRY OR RICE

Cook baby lima.

In a kadai saute onions, green chillies, lots of kotambri and garlic (optional).
Grind this to a paste.
Mix the paste to lima and cook.


Variation :Baby lima rice.

Make plain palav and add the above curry and mix. Add ghee and lime juice.

CHAYOTE AND LIMA NALUHAREMDU

Cook Chayote squash separately. Cook Lima or soya granules in pressure cooker.

Roast and grind to paste: 2tbsp urad dal, 1tbsp channa dhal, 1tsp methi, curry leaves, red chillies, hing,1tspn haldi, 2 tbsp copra and 3 tbsp coconut.

Add this paste to vegetable and lima. Add tamarind and salt, and jaggery. Give it a boil, add curry leaves and season.

Note: This is basic naluharemdu recipe. Try it with sweet potato and black eyed pea.

ARVI FRY (SHEPAM KALANGU)

Cook arvi like potatoes in cooker . Peel and cut into cubes.

Deep fry the cubes.
In a kadai with little oil season mustard and curry leaves. Switch off.
Mix salt,chilly pwd, any masala like garam and little amchoor pwd to taste.
Add the mixture to the fries well while hot.

WHITE TURNIP PALYA

1 cup soaked moong dhal
2 white turnips cut into cubes.

In a kadai season for palya as usual add lots of grated ginger.
Add soaked moong dhal, haldi salt.
Add a little water cover cook.
When 3/4ths cooked add the veggie, more salt and chilly pwd. Cover and cook till dry. Sprinkle kothambri, curry leaves , hing, and lime juice.

Note variation: Other veggies could be used instead of white turnip: Spinach or any greens, Broccoli spears(don’t know spelling), Asparagus, Mooli grated etc

ZUCCHINI PAAL KOOTU

2 cups whole masoor
Soak and pressure cook with just enough water.
The masoor available in US need not be soaked.

Take two thenga pal extractions from 2-3 tbsp of thengai.
2 green chillies and a tsp jeera. With the 2nd extraction cook cut zucchini.

In a kadai season mustard, jeera, red chilly, green chillies, lots of ginger.
Add one chopped onion and saute till golden brown.
Add cooked dhal and zucchini.
Boil till good consistency.
Lower the flame .
Mix a tsp rice flour to the 2nd thenga pal and add to the dhal .
Bring it to boil but do not boil.
Sprinkle kotambari and hing powder.

SHUNDAL KOZHUMBU

Ingredients:
2cup kabuli channa (soak over night)
Germinate (optional)
1 or 2 cups of cut brinjal, alu, and Drumsticks

Pressure Cook channa with salt .

Saute Vegetables in a little oil

In a bowl mix tomato paste, tamarind juice, salt, haldi, chilli pdr, 1 tbspn dhania powder, ½ tspn jeera pwd. Mix with hand mixer or grinder.
Add this to the veg.
Grate 1 big red onion and add.
Add water and cover and cook.
Now add channa and let it boil.
Add more masala as needed.
Lower the flame and add ½ cup thenga pal.
When it is about to boil switch off the gas.

Seasoning: mustard, jeera, methi powder, curry leaves, onion powder, (till gold brown)and hing powder. Switch off and add a drop of pure ghee for flavor.

Note: This sambhar is not very thick. Do not add too many veggies. Nugge is a must. Frozen nugge will do.

YELLOW OOTAPPA

Ingredients:
Channa Dal
Tur Dal
Mung Dal
Herbs (Dil or Pudina or Methi)

Soak channa dal, tur dal, mung dal in equal quantity.
Grind with green chillies ginger, red chillies, coconut , salt, hing to ambvade consistency.

Add finely chopped onions,and dil OR pudina OR methi (fresh or kasuri)
Make otappas on a wet cloth and transfer to a hot thava. Turn and cook both sides. With oil.

SPICY MOORU DOSA

Ingredients:

1 cup whole moong (soak 1 or 2 hrs)
1 tbsp rice flour
1 inch ginger (optional)
4-5 green chillies
Red chillies

Filling:
Aalu palya or any other mixed veg palya
Any chutney

Make dosa batter like ade

Heat Tava.
Make a small dosa (as big as puri ).Spread chutney. Put filling in the middle (palya).
Pour one karandi of batter on top of palya .
Turn the dosa carefully and cook on the other side.
Use oil as much as u like.

Serve hot with green chutney or puli gojju and ghee.

ROTTI BISCUIT

Maida - 2 cups
Godi - 1/2 cup
Sugar - 1 1/2 cups
Butter - 1 stick

Melt butter. Add sugar and cream well. Add godi and maida, pinch of salt, pinch of kesari, yelakki. Add water little by little to make rotti like dough. (Uses very little water).

Make a large ball of dough and roll out about 1/4 inch thick into a large pizza size roti. Use a lid or cookie cutter to cut small circles (approximately poori size). Roast on a chapati tava - until both sides are golden brown (no ghee necessary). Store in air tight container.

KOTHAMBARI RASAM

Tomatoes- 2
Kotambari soppu- 1/2 katt
Black Pepper- 1 tsp
Jeera - 1 tsp
red chillies - 1-2
puli - 1 small ball
bella- to taste
toor daal (cooked) - 1 Tbsp


Grind all the ingredients with a 1 Tbsp of cooked toor daal. Heat this ground mixture over medium heat. Add water as required. Add bella, salt and 1/2 tsp rasam powder.

Season: In ghee (!!) mustard seeds, jeera and karibevu.

TAJ OKRA MORKOLUMB

The chef of a local Indian restaurant shared this recipe with us. I love the combination of okra, mosaru and black pepper!

Okra- fried
coconut - 2 Tbsp
Ginger- 1 inch piece
Black pepper- 1/2 tsp
green chillies- 2-3
Kotambari- 1/2 kattu
jeera - 1/2 tsp
tomato diced - 1(optional)
Curds

Season mustard, karibevu, perengayam,. Fry okra. Add salt, turmeric. When almost done, add diced tomatoes and cook for about a minute. Allow to cool well.

Grind to a fine paste all the other ingredients with curds (do not use water). Use a little water to clean the grinder (keep this water to use later!).

In a separate bowl, take curd and add salt, turmeric, red chilli powder and perengayam. Beat well. Add the ground paste and masala water to this curd. Pour on to cooled fried okra. Mix well. Heat VERY briefly on very low heat. Serve hot.

Note: The tomatoes may sometimes make the curd curdle (!!), so the heat has to be really low and you have to carefully watch it. To avoid it, you can avoid the tomatoes all together (though I like that taste!).

Alex’s All-Purpose Salad Dressing

Great on greens for a simple salad. OR

For a colorful veggie salad -- grate equal parts carrots and purple cabbage, and add one, cored and grated apple.

Drizzle this dressing on the raw veggies for a healthy salad.

Add 1/2 cup chopped coriander, ½ cup pumpkins seeds and ½ cup walnut seeds to make it even better!



1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

1/4 cup balsamic vinegar (you can use 1/2 cup of one of these types of vinegar, if you only have one)

2 tbsp maple syrup (you can use honey mustard instead, if you have no syrup, and want more "bite")

2 tbsp water

1/2 tsp sesame oil

2 tbsp soy sauce

1-2 crushed garlic cloves

ground pepper to taste

Moong Misal

1 teacup sprouted moong
1 teacup fresh curds
sweet and sour chutney
2 chopped tomatoes
2 chopped onions
little cumin seed pd
oil
salt and chilli pd to taste

Heat the oil, add the moong, 1/2 teacup of water and salt. Cover and cook on a low flame until the moong is soft.
beat the curds with a pinch of salt.

How to serve:
Spread the hot moong on a serving bowl (remember aunty Latha`s famous BTT?!?!)
Top with the beaten curds, the chutney, tomatoes, onions, cumin seed pd, chilli pd and salt.

High Protein low carb healthy dish!!!!..I would suggest this for her evening snack also!!! This is like chat without oily puris

Damroot

INGREDIENTS:
Ashgourd 1.5 kg
Chiroti rave 1 cup
Sugar 2 cups
Khova 200gms
Raisins, cashew, elaichi, kesari for taste.

1. Grate ashgourd and take out the water. Use the water for cooking other things and keep the ashgourd aside.
2. Fry chiroti rave nicely in 3 tbsps of ghee, put ashgourd, sugar, grated khove into the rave and fry till the water content reduces and ashgourd is somewhat cooked.
3. Add fried raisins, cashew. Add elaichi and kesari.
4. Mix well and press it in a greased plate around 2" thick and put in the oven for 15 mins or till the top is slightly brown.
5. You can serve this hot on its own or with icecream.

TOFU UPITTU

Ingd: Extra Firm Organic Tofu
Veggies: Potato , Onions, peas, Red Bell peppers (anything you fancy really but potatoes taste really good)

- Cut veggies into small cubes
- Season with Mustard seeds, green Chillies, Ginger
- Saute and cook nicely (3/4 done)
- Shred and add in Tofu
- Add Turmeric + Salt
- Saute now on medium high (we want some of the water from the Tofu to dissipate)
- Cover and cook for few more minutes and then garnish with coriander leaves

WALNUT BURFI

This recipe makes a lot of pieces and is VERY VERY EASY. I love this for big parties.

1 cup graham cracker crumbs
1 stick margarine/butter melted
mix together.

1 cup sweetened coconut
1 can condensed milk
1 cup walnut pieces

Take a rectangular baking dish. Grease it lightly. Pour the following ingredients in this order into the dish.
Melt butter and press firmly with cracker crumbs.
Spread coconut evenly.
Pour condensed milk evenly over. Pat gently.
Top with walnuts.
Bake at 350F for 20 mins.


ANOTHER VARIATION:(more chocolate)
¾ stick butter melted
1 cup Graham cracker crumbs
1 cup white chocolate chips
1 cup brown chocolate chips
1 cup almond slivers
1 tin condensed milk

Take a rectangular baking dish. Grease it lightly. Pour the following ingredients in this order into the dish.
Melt butter and press firmly with cracker crumbs.
Spread chocolate chips evenly.
Pour condensed milk evenly over. Pat gently.
Top with slivered almonds
Bake at 350F for 20 mins.

PINEAPPLE RASAM

Makes nice Drinking Rasam

1 can pineapple - > drain and save the juice
4 g chilies
1 small ginger
Kothmir
3 tomatoes
Tur dal ½ cup

Method:

1.Cook tur dal with lots of water.
2. Chop tomatoes and put to cook in water and haldi
3. Grind green chilies, ginger, ½ cup chopped pineapple pieces
4. Once the tomato is cooked add the ground mixture
5. Add the rem pineapple pieces chopped
6. Add tur dal water and salt
7. Boil well together. (If you want more spicy, add some rasam powder also.)
8. Add 3 lemon juice
9. Add chopped kothmir and switch off
Season.

Baked Nipattu

I tried out this recipe and we loved it. It comes out quite crunchy and seems more healthy than the fried version. Tastes similar to Iyengar bakery Khara Biscuit.

Ingredients

· 2 cups of maida (All purpose flour)

· 1/4 cup water (warm)

· 4 tsp sesame seeds

· 1/3 cup oil

· 4 Tbsp butter (melted)

· 1 big red onion(finely chopped)

· 1 tsp baking soda

· 6 green chillies (finely chopped)

· Handful of chopped coriander leaves

· 2 tsp Sugar

· 2 tsp Salt


Method

1. Take a big bowl and put in maida, sesame seeds, onions, salt, sugar, soda, chopped coriander leaves, green chillies and mix well. Add the oil and spread it to the mix. Do the same thing with melted butter also, big and uneven lumps will form but that is ok.
2. Now add the warm water and make thick dough. At this point if you feel there is too much onion, do not worry, the more the better taste. Knead well for about 2-3 minutes and cover this with a damp cloth. Keep it aside for 30 minutes.
3. Pre-heat the oven to 325 F.
4. Now from the dough that is already prepared, we need to roll out flat discs. Rolling out like Chapathi did not work out for me as it sticks to the rolling pin.
5. So instead take small ball of dough and place it in between 2 greased plastic sheets. Apply pressure and make it into flat disc. Remove the top cover and with the tip of your hands flatten the rolled dough and make it as flat and even as possible.
6. Take a round cookie cutter or any small round lid and cut out small rounds. Repeat this process for the remaining dough as well.
7. Place the round cut outs on a greased cookie sheet. Make sure to poke holes on all of them with a fork, this way the cracker will not puff and also the air will go out while baking.
8. Bake for about 25 to 30 minutes until they are brown.

TIPS:

1. It is best to take these crackers out of the oven when the crackers are light brown in color, otherwise the Onion burns and tastes bitter.
2.While making the dough, as less water as possible. Knead extremely well and keep the dough completely covered in a damp cloth.
3. Roll the discs out as thin as possible, the thinner the better. Use a Rolling pin if necessary. If the discs are thick, they tend to get soft and not crispy.
4. I cannot stress this enough. Do not forget to prick on the circular discs with fork before keeping in the oven.

Baked cutlet

6 big potatoes
Carrots – can use frozen
Peas - can use frozen
Beans
Little beetroot – optional but adds nice color
1 ½ sticks butter
¾ can Progresso bread crumbs
Salt
G chilies
Ginger
Kothmir
Kadipatha
Amchur
Mix all together

Put on tray.
Sprinkle with some more crumbs for color.
Bake first at 450deg then 400 deg for approx 20 mins uncovered

Note : No need to mash the vegs too much. Also, keep it a little thick – and not to put too much bread crumbs on the top.

Bowl Thumba Tharakari (BTT)

I got a nice simple recipe in my mind for Aunty Latha....since she loves "BTT"-Bowl Thumba Tharakari!!!!!

cut beans, carrot and cabbage into small cubes.( My mind can`t think of any more vegetables than these!!!)

Take only 1 tsp oil in a kadai and heat it...add mustard seeds, hing Green chili and curry leaves. Now add moong daal and saute for a few mins and then throw in all the cut vegetables and peas (optional). Add salt to taste and enough water to cook all the vegetables. garnish with coriander (aunty kala need not!!) and lime juice.

Serving Tips: SERVE IT IN THE BOWL, Top it with yogurt and Viola , enjoy the wholesome meal!!!!!

Congress Kadlekai

If you have access to lots of Karibevu and a grinder that makes really fine powder - this recipe turns out REALLY well.

Kadle kai - 2 cups

red chilli pwd - based on khaara

Karibevu - lots

Manjal - 1 tsp

perengayam

salt

Roast peanuts ( can use microwave method). Remove peel. Break into half. In grinder make a fine dry powder of karibevu. Run through sieve if necessary to get a really fine powder.

Now, grind karibevu powder, red chlli powder, manjal, salt and perengayam. Add 1Tbsp oil to kadai. Add the peanuts. Add powder. Keep stirring on low heat till peanuts are well coated.

Amma's chikki

I make this quite often when I go to people's houses and it is a BIG hit. It is very easy and takes less than 10 mins to make. A little preparation time involves peeling the roasted peanuts.

Crushed roasted peanuts - 1 measure

Sugar - 3/4 measure

ghee - 1 tsp

Elaichi powder - 1/2 tsp

Roast the peanuts. I usually roast them in the microwave. Spread evenly as one layer on a thick glass/pyrex baking pan and run in microwave for 2-3 mins. Remove, toss around and repeat until done. It usually takes about 6-8 mins.

Peel the peanuts. Crush so that they are crunchy. Spread the nuts on flat surface and crush using rolling pin (not grinder). Prepare a greased tray.

In a heavy sauce pan, heat sugar over a very low flame, stirring continuously. Add 1 tsp ghee to the melting sugar (this gives the chikki a nice shiny finish).

When all of the sugar has melted and the liquid turns a dark brown, add peanuts, elaichi and mix well for a few seconds. Turn off. Pour onto the greased tray. Roll out with greased rolling pin. Make grooves when hot. After it all cools down, break into pieces.

Fool proof dark chocolate fudge

Lives up to its name! My kids love it. It is one of my default Krishna jayanthi sweets!! Works very well for occasions at school/girl scouts etc.

3 cups (18 oz) semi sweet chocolate chips

1 (14 oz) can Sweetened condensed milk

1/2-1 cup chopped nuts (optional)

1 1/2 tsp vanilla essence

Pinch of salt (optional)

In a heavy sauce pa, over low heat, melt the chocolate chips with sweetened condensed milk and salt. Remove from heat, add and stir in nuts and vanilla essence. Spread evenly onto waxed paper-lined 8-9" square pan. chill in fridge for about 2 hours (or until it is firm). Turn fudge onto a cutting board. Peel off the paper. Cut in squares. Store in airtight container.

Quick and easy Paneer Butter Masala (PBM)

I learnt this from an internet website and my favorite part is that you can make a really tasty PBM in less than 15 mins!!

A.1-2 tsp dhania

1 tsp garam masala

1/2 tsp chilli pwd

1/2 tsp Kasuri methi

1 Tbsp ketchup

1 Tbsp tomato puree (can use paste/sauce)

B. 2 cups - milk

1 cube butter

1 1/2 tsp ginger garlic paste

1/2 onion finely chopped

cubed paneer - 1 cup

In a bowl, whisk together. Carefully add approximately 1 cup of milk and whisk well. Set aside.

Fry chopped onions till brown. Set aside.

Lightly toss paneer cubes in butter/oil till golden brown. Set aside on paper napkin. Can also use the paneer directly without frying.

Heat a cube of butter in a pan. Add ginger garlic paste. Saute for 2 mins. Add fried onions. Add liquid mixture (A). Cover and simmer over a low flame. Add salt.

Cook until butter leaves the sides of the pan. Add milk little by little with continuous stirring to get desired consistency.

Add paneer. Bring to a nice boil.

Thumbgaai

This I learnt from a North Karnataka friend. I personally prefer the non-fried version. It goes very well with both chapati and rice.

Small round eggplants - 10-12

Hurigadle- 1 Tbsp

Coconut grated - 2 Tbsp

Puli= good amount

Bella - accordingly

Red chillies - 6-8

Dhaniya - 2 tsp

Jeera - 2 tsp

Menasu - 1 tsp

Yellu - 2 tsp

Kotambari - 1 kattu

Onion - 1 chopped

.Taalip - mustard seeds, karibevu, red chillies, manjal and hing

Slit the eggplants in half keeping stalk intact. Smear salt on the insides and set aside.

Grind all the ingredients (except the onions) into a gatti but fine paste. Fill eggplants with the paste.

Chop onions. Taalip - mustard seeds, Karibevu, Turmeric, red chillies and hing. Add the onions and fry for about 3 mins.

Option 1: Shallow fry the eggplants and add to the paste.

Option 2: Add the stuffed eggplants and saute for just 2-3 mins. Add the remaining paste, water, and pressure cook. Switch off after 2-3 whistles.

Tip: I have always followed option 2. I use the pressure pan to saute the onions, etc. And cook the eggplants directly in it.

Authentic Punjabi Chhole (non-tomato)

Chickpeas - soaked overnight.

Tamcon - 1 Tbsp (works better than regular puli)

Onions - 1 small

Garlic - 3-4 cloves

ginger- 1 inch piece

Green chillies - 2-3

Karibevu - 1 stem

Kotambari - 2 Tbsp

Channa masala powder - 3-4 tsp (approx)

Salt to taste

Cook the chickpeas in pressure cooker with salt. When done, add 1 Tbsp Tamcon to the cooked chickpeas. Set aside.

When channa is cooking, chop onions. Fine chop ginger, garlic, green chilies,and karibevu. Keep aside.

In pan, tadke jeera. Add onions. Add all the fine chopped ingredients. Let it get done well. When onions are nicely done (almost brown) add channa masala and let it all get done for about 5 mins.

Now add this entire onion mix to the cooked chickpeas (with the water and tamcon). Add kotambari. Simmer for about 15-20 mins. Taste, and add whatever is needed. The Channa begins to thicken nicely. Add water if necessary.

When done, turn off. When still hot ,garnish with large slices of tomato and onions- cover.

Serve with pooris/Bathura.

Madamangalam Kotambari Chutney

Kotambari- 1 large kattu

Tamarind (fresh brown) - 1 ping pong ball size!

Green chillies - LOTS!

Dhania- 1 Tbsp

Mentya- 1 tsp

perengayam - lots

Wash Kotambari and allow it to dry. Spread the kotambari. Take approx as much Tamarind as the kotambari is (when spread on the table, both have to be vidi-vidi!!). The tamarind measurement is very important, otherwise it will turn out very sour.

Chop kotambari. Fill grinder with kotambari, green chilies, salt. Do not grind yet.

In a small kadai, add about 2 Tbsp oil. When hot add dhania, mentya and perengayam. After about a min turn off and. Pour this taalip oil into the mixer and grind. Carefully grind until it becomes a fine chutney like paste. Absolutely no water is added.

Will store like oorgai for years! :)

Uddina Vade (no frying), Rasa vade and Thyer Vade

NO FRYING, NO SMOKE IN THE KITCHEN!!
Use Pancake Puff Pan, i.e. "APPAM KULI". When we were making pancake puff for kids, Sowmya and I thought we should try this pan for vade!

It comes out very well, and same size vades.


Ingredients:

VADE
1 cup udadh dhal
Salt to taste and Hing

Rasa Vade:

Regular Rasam with onions. Watery Rasam, because Vades absorb lots of water.

Thyer Vade:


1 cup plain yogurt, 1/2 cup butter milk, 1/2 cup sour cream.
Salt to taste, chopped coriander leaves, and curry leaves.
Season the yogurt with mustard and redchillies.


Method:

1. Soak Udadh Dhal for 2 hours.
2. Remove water, grind the dhal with salt and Hing.
3. You know what is the consistancy for Vade, thick paste.
4. Keep the Pancake Pan on the stove.
5. When the pan is hot, just put 1/4 spoon of oil in the cups, and put the paste in the cups, just 3/4 of the cup of the pan.
6. Cover the pan with domed lid.
7. After 2 mins flip the vades, they will get fried to golden brown. Put very little oil on vades before flipping.
8. when the other side is also fried nicely, keep flipping 2-3 times so that the vades are all golden brown. Use a tooth -pick to see if the vades are cooked.
9. Remove the vades from the pan, now vades are ready.
10. You can make chatni and enjoy the vades with chatni.

Rasa Vade:

Method:

1. Make regular rasam with onion, with little extra water.
2. Keep the rasam hot, put the vades in the rasam
3. Serve awesome RASA VADE!

Thyer Vade:

1. Thyer is ready, for thyer vade.
2. Keep some water on the stove and let it boil.
3. Put the vades in the boiling water, just for 5 to 10 secs, (not for very long time), and immediately put it in the thyer.Thyer vades will be very soft if we put it in the boiling water and then put in the thyer.

Please let me know and write some comments on this method of vades.

TIPS:

Sometimes if Idli Mavu, Ade Mavu are sitting in the frig ,left over, Just add some chopped onions, coriander leaves chopped, and Jheera, and then make the puffs in the pancake pan.

And you can make some chatney to go with it.

RUKKU'S SPECIAL SWEET DELICACY

The next is my own recipe and very tasty. worth trying it .you can name it yourself...

Ingredients:

cashew and almond powder ( mixed ) 1 cup

maida 1/2 cup roasted

chiroti rava 1/2 cup ( roasted)

sugar 1 cup

For the covering:

khova 200 gms

sugar powder to taste

rice flour about 2 tbsp

elaichi powder

saffron powder

Method:

1. Boil 1 cup sugar with 1/2 cup water till white bubbles come.
2. Reduce heat and add cahew almond powder roasted rava and maida .
3. Cook till the mixture leaves the side. ( it is better if it is soft and you can make balls) add elichi powder before removing from fire and mix well keep the mixture aside to cool.
4. Then make little balls and keep aside.
5. Mix khova with rice flour ,sugar powder and knead well till it becomes soft dough , add saffron powder mix well.
6. Pat the khova mixture in to a small round in the hand and keep a almond ball in the middle and cover it , cut it in half and refrigerate it till it becomes firm.
7. Best of luck to who ever makes this I hope you like it .

TOMATO YENNEGAI

Ingredients:
Tomato half KG cut into 4 peices

Grind to paste:

2 tsp roasted bengal gram
2 tbsp ground nut ( roasted)
red chillies to taste
garlic 2pods
copra 2 tb sp grated.

Method:
1. Fill the tomatoes with ground paste.
2. Put 2 tbsp of oil in a degchi and keep it on the stove ( lit of course) when the oil is hot add half tsp of mustard, half tsp of jeera, kadi patha .
3. Add the filled tomatoes in it . Cover the degchi and cook on low fire for 10 mins, now add the rest of the ground mixture , add a pinch of turmeric powder salt and a tsp of grated jaggery . cook till soft.
4.Serve with fresh hot chapathis . mmmmmmmmmmmmm enjoy.

SABHUDANA KICHADI AND POTATO RAITA

This is popular dish in Pune. Maharashtrians make this specially for fasting days.


Ingredients:
2 cups Sabhudana (Sabbakki)
1 cup peanuts
1 potato (big), boiled and cut onto cubes.
Seasoning: 2 tablespoons oil, 2 tsp jheera, 2 green chillies chopped.
Coriander leaves- chopped.

Method:

1. Soak Sabhudana in a microwavable bowl in water. Microwave for 2 mins. Then let it soak for 15 mins. Drain the water, and spread the sabhudana in a plate. Keep it for 30-45 mins, till the grains get soaked and separates out.
   
2. Roast peanuts, powder them very coarsely.
   
3. Mix peanut powder with the sabhudana in the plate evenly.
   
4. Keep a pan on the stove, add oil , when the oil is hot put jheera and green chillies and fry them for few secs.
   
5. Pour sabhudana mix in the kadai and keep mixing it with the seasoning slowly, Keep mixing carefully, so that NO LUMPS ARE FORMED. Add salt as per your taste. Sabhudana is very sticky, so keep separating the grains so they are cooked nicely and till all the grains are transparent.
   
6. Now add the potato pieces and Garnish with chopped coriander leaves.
   
7. Remove from the stove.

Batata Raita

Ingredients:

2 cups plain yogurt,

2 medium size boiled potatoes and

seasoning-mustard and red chillies.

1. Mash potatoes in a bowl.
   
2. Beat the yogurt and add it to the potatoes.
   
3. Season with mustard and red chillies.
   
4. Garnish with khadi patta and coriander leaves.
   

Serve hot kichadi with raita, and a piece of lemon.
I hope you will enjoy this Marathi dish!!

THENGA MAANGA CHUTNEY

Thatha likes this name and likes the taste too! He says a hotel named this way will make a lot of money. Its a Charlu Khandan recipe.
Grated Coconut 1/2
Gili Moothi Mavinkai, peeled, cut into pieces 1/2
Red Chillies 4-5
Methi Seeds 1 tsp
Hing, Sasuve, oil, Salt and Jaggery
Method:
1. Take oil in a pan. Add Sasuve, Menthya,Hing and red chillies.
2. When roasted add coconut, mango pieces. Stir for a few minutes.
3. When cool, add salt and jaggery and grind to a fine paste.
4. Its yummy!

ANNIES EGGLESS CHOCOLATE CAKE

Here is Kala's "Favorite" eggless cake recipe!. This cake recipe is from Annie John of ICI Gomia. Many don’t know her personally but let it be known as Annies Eggless. I got in touch with her yesterday through FB

Ingredients:
Maida 3 1/2 cups
Cocoa Powder 1/3 cup
Powdered Sugar 1 cup
Cooking Soda 2 level teaspoons
Any light cooking oil 1 cup
Curd ½ cup
Milk ¾ cup
Vanilla Essence 2 tsps

Method:
1.* Baking tray is better than a deep baking dish since it cracks in a deep dish. Grease the tray and sprinkle some dry maida.
2. Put all the four dry ingredients one after the other into a bowl.
3. Add the cooking oil in to the bowl and overturn the cup on to a baking tray.
4. Add all other wet ingredients one after the other and beat it lightly with a bubble whisk
5. Bake it at 170 degrees for just 15-20 minutes. Your cake is ready in a jiffy!

CORN BHEL

( a delicious variant of the regular bhel - my aunt Rekha taught me this)
Ingredients:

Boiled American corn (room temperature)
Finely chopped raw onions
Boiled potatoes diced small (room temperature)
Sev
Chopped coriander leaves
Papdi (flat puris) - Optional

For green chutney:
Coriander leaves
Green chillies
Mint leaves
Lemon juice
Salt to taste

For tamarind chutney
Tamarind paste
Jaggery
Ginger paste
Cumin (jeera) seeds

Method:

1. To make green chutney, grind all ingredients together, add salt and lemon juice
2. To make tamarind chutney, splutter cumin seeds in a bit of oil, add ginger paste, tamarind paste and jaggery and boil like a gojju. Cool.
3. Toss the corn, onion, potatoes, papdi, green chutney and tamarind chutney together.
4. Sprinkle sev and chopped coriander leaves on top. Serve immediately.

MENTHYA OGRE

This is originally Rukku Pati's recipe :) but one of Mridula's Favorite recipes!

Ingredients


Cleaned and chopped methi leaves: 1 bundle
Boiled peas: 1 cup
Rice: 1.5 - 2 cups
Grated copri
Tamarind : lemon sized ball made into a paste
Jaggery
Oil
For seasoning: Channa dal, mustard seeds

For Yengai pudi
Channa dal - 2 tsp
Coriander (dhania) seeds - 3 tsp
Dried red chillies: 3-4
A pinch of asafoetida (hing)
Cinnamon - 1" stick
Curry leaves - lots and lots

Method:

1. Roast all the yengai pudi ingredients, cool and grind
2. Chop and saute methi leaves
3. Cook rice
4. Boil tamarind paste + jaggery. Switch off and add yengai pudi. Allow to cool
5. Mix methi, rice, peas, tamarind-jaggery paste, raw oil, copri, salt to taste
6. Add seasoning and mix again (splutter mustard seeds and channa dal in oil and add to rice)

CORN KICHADI

Ingredients:

2 cups boiled American corn kernels
1/2 cup milk
1/2 cup water
For seasoning: Curry leaves (karube), 1-2 green chillies slit lengthwise, finely chopped ginger, 1/2 tsp cumin seeds, a pinch of asafoetida
Salt to taste

Method:

1. Coarsely grind the boiled corn in a mixer. There should be some whole corn kernels as well. It should not become pasty.
2. Add the seasoning ingredients to some oil in a pan. When the jeera seeds start spluttering and you get the aroma of curry leaves and ginger, add the semi-ground corn.
3. Saute for two minutes and add milk and water and salt.
4. Bring to a boil and simmer for 4-5 minutes.
5. Tastes yummy on its own, is normally eaten as one dish among the regular rotli-shaak-dal-bhaath.

YOGURT ONION DIP

Ingredients:

500 ml plain yogurt
2-3 large onions
Salt to taste

Method:

1. Hang the yogurt in a fine cloth to drain all the water
2. Finely chop the onions. It's important to chop the onions fine.
3. Mix thickened yogurt, chopped onions and salt to taste
4. Serve chilled with veggie sticks, chips etc...
You can make variants by adding herbs etc. along with salt but just the yogurt, onion and salt is amazingly delicious

SEEMEBADNEKAI KADAG PACHADI

4 Seemebadanekai (cut into cubes and cooked)
*1 tbsp Mustard
*1 Green chilli
*2 Red chilli
*A pinch Hing
*2 tbsp grated Coconut
*Tamarind
* ½ tsp Turmeric
Salt to taste
Kothmir and Kadipatha
Oil, Mustard seeds for Baghar

Method:
1. Cook the vegetable. Cool it.
2. Grind together ingredients with a "*" nicely, add it to the cooked veg.
3. Add Kothmir and Kadipatha.
4. Heat oil in a small kadai, splatter mustard seeds, pour it into the veg.
5. Serve either with rice and rasam or with Roti.

BADAM KHEER (Extraordinarily yummy)

INGREDIENTS
1 tin milkmaid
1 liter milk
Cashewnuts 50 gms
Almonds 50 gms
Rasins 2 tbsp
Almond essence 1/4 tsp

Blanch almonds and remove skin
Soak almonds and cashewnuts in 2 cups hot milk for 30 mins. Grind to paste along with milk.
Heat the remaining milk to boil. Add milkmaid and the ground almond/cashew paste and cook for another 5 mins with constant stirring. Mixture will thicken.
Remove from fire and add the almond essence.
Serve hot or cold.

CREAM CHEESE BRUCCHETTA

Very simple dish and a hit as an appetizer at most parties.

INGREDIENTS:
Bread slices trimmed
Cream cheese (I use the laughing cow brand 12 triangles)
Pam butter spray
1 onion
1/2 green pepper
2 tomatoes de-seeded
salt and pepper to taste

Finely chop all your veg
Beat cream cheese in bowl till smooth
Add veggies salt and pepper
Cut bread into triangles and spray one side with pam and place on baking tray lined with silver foil
Spoon a layer of your cheese mixture on each bread piece.
Bake in oven at 450 for 5 mins or till underside of bread is well toasted. Set aside for 5 mins and serve.
Other veg can also be used eg. boil some broccoli and add. Grilled chicken also tastes great in this dish too.

RICH MUSHROOM AND PEAS KORMA

This can be done with any vegetable of your choice. It is extremely tasty and the curry base can be made before hand and frozen. I normally use this to make a mushroom and peas korma, but feel free to experiment, it comes out wonderfully with any veg.

INGREDIENTS
3pk sliced mushrooms
3 cups tender peas (frozen)
FRY (I normally use a non stick wok and no oil, just sprinkle a little water to help it along)
3 onions
6 tomatoes
Once you have fried well, grind in mixer, this will form the base of your curry
GRIND TO PASTE
2 tsp dhana jeera
1/2 " cinnamon
2 peppercorns
4 pods garlic
1 elaichi
3/4 tsp chilli powder
3 tbsp coconut powder
3 tbsp cilantro
1 1/2 tsp kitchen king masala (or garam masala)
10 cashew nuts

Combine the ground onion tomato, ground masala and 1/2 tin of tomato sauce in vessel and boil covered for about 25-30 mins stirring occasionally(no oil necessary)

Separately fry mushrooms with a little salt and add peas and saute till cooked. Add to sauce and boil 5 mins. Add 11/2 tbsp full cream and salt and sugar to taste. At the very end turn of stove and add 1 tbsp homemade ghee. Eat hot with pulkas or chappati

BAINGAN BHARTHA

Ingredients:

2 large Eggplant
1 chopped Onion
3-4 cloves chopped fine Garlic
8-10 thin slices of Dried coconut
Cashews pieces - as needed
Raisins - as needed
1 or 2 Dried whole red chilies
Salt - per taste
1/2 tsp Jeera (cumin seeds)
Garam masala - as needed (1/4 teaspoon recommended)
Red Chili powder - as needed (1/4 teaspoon recommended)
1/4 tsp Turmeric
10-12 tsp Oil


Method:
1. Cut medium size Eggplant into 10-12 pcs
2. Put 8-10 tea spoons of oil in a deep vessel (depending on the quantity of eggplant)
3. Add jeera and eggplant ones the oil is hot and cover it for 35-40 mins on medium heat till it is soft and can be mashed easily ( Instead you can also put the whole egg plants in the oven till it is done and the skin can be peeled. You can avoid so much oil. Add jeera in the next step
4. Add 1 teaspoon oil in another vessel and add chopped onions and garlic in it.
5. Sauté for some time and then add coconut, resins, cashews, red chili(s), garam masala, red chili powder and salt. Sauté till it is brown.
6. Check the eggplant if it is soft.
7. Add eggplant to the onion and other ingredients and cook on slow heat for 20 mins till oil separates.
8. Serve hot.

TENDER COCONUT MOUSSE

Ingredients:
2 Tender coconuts
1 Tbsp or 1 pkt Gelatin
½ Tin Milk Maid
Few nuts finely chopped

Method:
1. Break the coconut, take out the water in a vessel, and keep the coconut part separate.
2. Grind the coconut in the mixer, add double boiled and melted gelatin and run the mixer for a few minutes.
3. Add Milk maid and again mix in the mixer for a few rounds.
4. Add this to the tender coconut water and nicely stir.
Put it in the freezer. When it is half set add the nuts and set it till it is firm. This can be set in separate serving bowls or in a big bowl and served cold.

PARP PAYASAM

Ingredients:

½ cup Moong dal
½ cup Channa dal
1 cup jaggery
1 packet Coconut milk
½ cup milk
Cashew and raisin for taste
Elaichi and saffron
1 tsp Ghee

Method:

1. Boil Moog dal and Channa dal in a vessel with water till it is soft (do not pressure cook it) Mash them up slightly.
2. Boil jaggery in another vessel and strain it into the cooked dal.
3. Pour coconut milk into it and boil for a few minutes till the raw smell of coconut goes.
4. Switch off the stove and then add milk.
5. Heat ghee brown cashew till golden and add to payasam along with raisin.
6. Add powdered elaichi and saffron.
7. You can serve it either hot or cold.