Ingredients:
- Idli rice - 1 cup
- jaggery - 1 cup
- water - 5 cup
- cardamom powder - 1/8 tea spoon
- broken cashew nuts - 1 table spoon
- Ghee - 2-3 tea spoon
Preparation:
- Soak rice for 3 to 4 hour before and then grind it into fine paste with 5 cups of water.
- Add the paste to a nonstick pan and turn on the flame.
- Keep stiring contionusly and add jaggery, cardamun powder & cashew nuts to it.
- At last add ghee and mix it till it leaves the bottom of the pan.
- Now off the flame and spread it on a greased plate.
- Cut it into requried shape after it cools down.
- Serve it with ghee on top.
Ingredients:- Maida/All purpose flour - 1 cup
- Curd - 1/4 cup
- Idli batter - 1 table spoon
- Finely chopped green chili - 2-3 small
- Chopped cilantro
- Chopped curry leaves
- Salt to taste(1/8 tea spoon)
- Baking soda & hing a pinch
- Oil for frying
Preparation:
- Mix all the ingredients together in a mixing bowl.
- Make sure there is no lumps and consisteney is same as idli batter.(can add water or curd)
- Keep it aside for at least an hour.
- Then deep fry in oil by taking small amount of batter and droping in oil.
- Fry till they are golden brown and serve hot.
Ingredients:- Bread toast - 8 slice
- Corn - 2 -3 cups
- Chopped tomatoes - 1 cup
- Chopped onions - 1.5 cup
- Chopped cucumber - 1 cup
- cumin seeds - 1/4 tea spoon
- Oil - 2 -3 tea spoon
- Salt - 1/3 tea spoon
- red chili powder - 1/4 tea spoon
- Garam masala - 1/4 tea spoon
- Chopped cilantro - 1 -2 tea spoon
Preparation:
- Take oil ,cumin seeds in a frying pan.
- When it splitter add onions and salt and fry them.
- Now add corn and cook for few minutes.
- Add half of the chopped tomatoes, red chili powder and fry till its cooked.
- At end add garam masala and turn off the flame.
- And also add the cucumber, tomatoes &cilantro and mix it well.
- Now take the bread toast and spread the masala over it.
- Cover it with another bread slice and cut it diagonally and serve.
Ingredients:- Sooji - 1 cup
- mixed vegetable - 1 cup
- Oil - 3 to 4 tea spoon
- onions - 1 small
- salt - 3/4 tea spoon
- Masala powder(fine powder of Rasam powder & cinnamon) - 1.5 tea spoon
- mustard seeds, cumin seeds, curry leaves for seasoning
- Boiling water - 2 cups
- lemon juice - 1/4 tea spoon
- cilantro
Preparation:
- Place the seasoning items with oil in a pan and turn on the heat.
- When it starts to splitter add onions and fry till light golden.
- Then add sooji and fry till sooji is light brown.
- Add mixed vegetable and masala powder and fry for few more seconds.
- Add boiling water to it and mix it well.
- Turn off the flame and keep it closed for few more minutes.
- At end add lemon juice and mix it well.
- Garnish with cilantro and serve hot.
Ingredients:- Sweet corn - 4 -5 cups
- Pepper powder - 1/2 tea spoon
- Salt - 1 tea spoon(acc to taste)
- lemon juice - 1 table spoon (acc to taste)
- Dry Basil and Italian herbs - a pinch
Preparation:
- Pressure cook the sweet corns(3 whistle).
- Blend it into a paste and stain it .
- Now add enough water(close to 4 cups or acc to your consistence) and start to boil.
- Add salt, pepper powder & dry herbs .
- Turn off the flame after to boils and add lemon juice .
- Serve hot with some croutons.
Ingredients:- Tomatoes - 4 medium
- Onion - 1 medium
- Basmati rice - 2 cups
- ginger-garlic paste - 1 tea spoon
- turmeric powder - 1/8 tea spoon
- red chili powder - 1/2 tea spoon
- salt - 2 tea spoon
- Oil,cumin,curry leaves & mustard seeds for seasoning
Preparation:
- First cook rice and keep it aside.
- Take oil, cumin seeds,curry leaves & mustard seeds in a pan.
- When it splitters add onion,salt & ginger- garlic paste and fry till its transparent.
- Now make tomato puree and add it.
- When it looks to be cooked add red chili powder & turmeric powder.
- At last mix with cooked rice and turn off the flame.
Ingredients:- Small eggplant - 4 to5
- Coconut - 1 table spoon
- Red chili - 6 to7 long (acc to taste)
- Peanut - 2 to 3 tea spoon
- Sesame seeds - 2 tea spoon
- Cumin - 1 tea spoon
- Coriander - 1 tea spoon
- Methi seeds - a pinch
- Urad dal - 2 tea spoon
- Tamarind pulp - 1 tea spoon (thick pulp)
- Oil for shallow frying
- salt - 1/2 tea spoon
Preparation:
- Dry roast red chili,peanut, seame seeds,cumin,coriander,methi ,urad dal till light golden.
- Add coconut to that and fry for few more seconds and off the flame.
- Grind it to fine paste with salt,tamarind pulp and few spoons of water.
- Now make two slits on the eggplants,lengthwise such that the slits form a "+" sign on each ,Retain the stalk of the eggplant.
- Now stuff the masala inside the split eggplant.
- Pour the excess masala over the stuffed eggplant and place on a pan with enough oil.
- Then shallow fry the eggplant by turning to cook both the sides
