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.