Cornflakes Sweet Mixture

Ingredients:
2 cups Raw Cornflakes
2 tsp Groundnut / Peanuts / Shenga
1-2 tsp Dalia Split / Hurigadale / Putani
2 tsp Raisins / Ona Draakshi
3/4 tsp Chilly powder
10-12 Curry leaves
3/4 tsp Mustard seeds
1/2 tsp Fennel seeds / Sompu
1/4 tsp Black Pepper powder
Pinch of Turmeric powder
1/4-1/2 tsp Mango powder / Amchoor powder
3-4 tsp powdered Sugar
Salt to taste
Oil
Recipe:
Take 2 cups of raw cornflakes in a bowl.
Keep oil in a thick bottomed vessel and heat it. Fry the raw cornflakes in hot oil. Take them from the oil and put them in a tissue paper to absorb the oil content.

Put mustard seeds, fennel seeds, peanuts, 2-3 tsp oil in a pan and fry them for about 2 mins in medium flame. Add raisins, dalia split and fry them in medium flame. Once they turn light golden in color, add curry leaves and fry them for about 5-10 seconds. Add turmeric powder and fry them for about 5-10 seconds in medium flame.

Add fried cornflakes, chilly powder, salt, mango powder, pepper powder, powdered sugar and mix them well.

Once it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.

Cornflakes Khara Mixture

Ingredients:

2 cups Raw Cornflakes

2 tsp Groundnut / Peanuts / Shenga

1-2 tsp Dalia Split / Hurigadale / Putani

1 tsp broken Cashew nuts

1 tsp Chilly powder

10-12 Curry leaves

3/4 tsp Mustard seeds

1/2 tsp Fennel seeds / Sompu

1/2 tsp Black Gram seeds

Pinch of Turmeric powder

Pinch of Asafetida powder

1/4-1/2 tsp Mango powder / Amchoor powder

Salt to taste

Oil

Recipe:

Take 2 cups of raw cornflakes in a bowl.

Keep oil in a thick bottomed vessel and heat it. Fry the raw cornflakes in hot oil. Take them from the oil and put them in a tissue paper to absorb the oil content.

Put mustard seeds, fennel seeds, peanuts, black gram seeds, 2-3 tsp oil in a pan and fry them for about 2 mins in medium flame. Add broken cashew nuts, dalia split and fry them in medium flame. Once they turn light golden in color, add curry leaves and fry them for about 5-10 seconds. Add asafetida powder, turmeric powder and fry them for about 5-10 seconds in medium flame.

Add fried cornflakes, chilly powder, salt, mango powder and mix them well.

Once it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.

Kottambari Soppu Tambli

Ingredients:

1/4 bunch of Coriander leaves / Kottambari Soppu

1 cup Grated Coconut

2 Green Chillies

1 - 1.5 cups Yogurt / Buttermilk

Salt to taste

1/2 tsp Mustard Seeds

1/2 tsp Cumin seeds

1/2 Red Chilly

2-3 Curry leaves

1 tsp Oil

Recipe:

Clean and wash the coriander leaves.

Grind grated coconut, coriander leaves, green chillies into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.)

Add mustard seeds, cumin seeds, red chilly and oil in a pan. Once it starts spluttering, add curry leaves and then add it to tambli. Mix well before serving. It goes well with rice.

Vegetable Tempura

Ingredients:

1/2 medium sized Carrot

2 Beans

1 small Capsicum

1/2 medium sized Onion

1/2 small Potato

2-3 florets of Cauliflower / Gobi

4-5 florets of Broccoli

1/2 - 3/4 cup Rice flour/Akki hudi

1/4 cup Corn flour

1 - 1.5 tsp Chat Masala / Chunky Chat

2 tsp Vinegar

1 tsp Chilly powder

1/4 tsp Cumin seed powder

1/4 tsp Cumin seeds / Jeera

Salt to taste

Oil

Recipe:

Chop the capsicum, cauliflower, broccoli, beans into medium sized pieces as shown in the picture below. Cut the onion, carrot and potato into medium sized thin pieces as shown in the picture below. Sprinkle little amount of chat masala over the chopped vegetables. Apply little amount of chat masala, salt on both the sides of chopped capsicum. Keep them aside for about 5-10 mins.

Put chopped vegetables in a vessel. Add salt, chilly powder, cumin seeds, cumin seed powder, asafetida, vinegar and mix them well. Add rice flour, corn flour and mix them well and keep it aside for about 3-4 mins.

Sprinkle little amount of water(3-4 tsp) and mix them well.(Don't make the batter too thin.)

Keep oil in a thick bottomed vessel and heat it. Take the vegetables along with the batter and put them in oil one by one. Fry them in oil until they turn golden in color.

Sprinkle little amount of chat masala and serve hot along with tomato ketchup.

Pulinkote / Roasted Tamarind Seeds

Ingredients:
1/2 cup raw Tamarind seeds / Hasi Hunase Hannina Beeja

Recipe:
Remove the tamarind seeds from tamarind fruit, wash them and put them in a tissue paper to dry.

Dry roast the raw tamarind seeds in a pan for about 15-20 mins in medium high flame until it starts spluttering.

Once they are cooled to room temperature, remove the outer cover and enjoy! This can be preserved in an airtight container.
This is the real test for teeth as it is very hard and crunchy.

Kayi Tomato Majjige Huli / Raw Tomato Buttermilk Coconut Gravy

Ingredients:
3 medium sized Raw Tomato / Kayi Tomato
1 - 1.5 cup grated Coconut
4-5 Green Chillies
1/2 cup fresh Buttermilk / Yogurt /Curd
Grape sized Jaggary
Pinch of Turmeric powder
1/4 tsp Chilly powder
Salt to taste
1 tsp Mustard seeds
1/2 Red Chilly
1 tsp Oil

Recipe:
Cut raw tomatoes into medium sized pieces as shown in the picture below. Cut 3 green chillies into two halves.

Put chopped tomato, green chillies, chilly powder, turmeric powder, jaggary, salt in a vessel. Add sufficient amount of water and cook them well by covering a lid.

Grind grated coconut and 2 green chillies into smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground coconut to a vessel containing cooked tomato and mix them well. Add buttermilk, pinch of salt to the same vessel, mix them well and bring them to boil. (If it is yogurt/curd put it in a mixer for few seconds before adding it to majjige huli.)

Add mustard seeds, red chilly and oil in a pan. Once it starts spluttering, add it to majjige huli. It goes well with rice.
Note: This recipe can also be prepared with the combination of raw tomato and capsicum.

Kharjura Payasa / Dates Payasa

Ingredients:

1 cup Dates / Kharjura

3/4 - 1 cup Jaggary / Bella

1.5 - 2 cups Coconut Milk

1-2 Cardamoms / Elakki / Elachi

1.5 tsp broken Cashew nuts / Godambi

1 tsp Raisins / Ona Draakshi

Pinch of Salt

Recipe:

Remove the seeds from dates and chop them into medium sized pieces as shown in the picture below.

Put the chopped dates, 1/2 cup water in a pressure cooker container and cook.(3-4 whistles) Once the pressure goes off, grind them coarsely as shown in the picture below.

Put 1 tsp ghee in a pan and heat. Add broken cashew nuts, raisins and fry the in medium flame until they turn light golden in color.

Cook this ground dates in a vessel by adding around 1 cup of thin coconut milk and jaggary for about 5-10 mins in medium flame. Add thick coconut milk, pinch of salt and bring them to boil. Keep the payasa in low flame for about 3-4 mins. Keep stirring the payasa once in a min.

(For Coconut milk: Grind 1.5 - 2 cups of fresh grated coconut into smooth paste by adding little amount of water. Squeeze the ground coconut, by placing it in a clean cotton cloth. Note: After this process, add little amount of water to the squeezed coconut, mix well and squeeze it again. This thin coconut milk can be used while cooking the payasa along with jaggary)

Add mashed cardamom seeds, fried cashew nuts, raisins and keep the payasa in low flame for about 1-2 mins.

Serve it hot or chilled. The above mentioned ingredients will serve 3-4 cups of Payasa.

Vegetable Pulav - Using Home Made Masala

Ingredients:
1.5 cups White Rice(Preferred: Basmathi or Sona Masuri)
20 - 25 Beans
2 medium sized Carrots
1 - 2 floret of Cauliflower (Optional)
1/2 - 3/4 cup soaked / frozen Green Peas
1 inch sized Cinnamon / Chekke / Dalchini
2 Cardamoms / Elakki / Elachi
3 Colves / Lavanga
1/2 tsp Coriander seeds
1/2 tsp Fennel seeds / Sompu / Saunf
4 - 5 Black Peppers / Kaalu Menasu / Kari Menasu
2 Garlic pods / Bellulli
Small piece of Ginger
6-8 Coriander leaves
4 - 5 Mint leaves
2 Green Chillies
1/3 - 1/2 cup grated Coconut
1/2 medium sized Tomato
1 medium sized Onion (1/3 for Masala + 2/3 for Frying)
1 Bay leaf / Dalchini Ele
5 - 6 tsp Ghee/Oil (Preferred: Ghee)
Salt to taste

Recipe:
Chop beans, carrot, cauliflower and 2/3 onion into medium sized thin pieces as shown in the picture below.

Chop tomato, remaining 1/3 of onion, coriander leaves as shown in the picture below. Remove the outer cover of garlic and mash. Mash the ginger and cut the green chillies into two halves as shown in the picture below.

Wash rice in water for about 2-3 times, drain the water and keep it aside.

Put all the dry ingredients(cinnamon, cardamoms, cloves, coriander seeds, black peppers and fennel seeds), 1 tsp oil/ghee in a pan and fry them in medium/low flame until they give nice aroma. Add mashed ginger, garlic and green chillies and fry them for about 1-2 mins in medium flame. Add 1/3 of chopped onion and fry them for about 2 mins in medium flame. Add coriander leaves, mint leaves and fry them for about 1-2 mins in medium flame. Add chopped tomato and fry them for few seconds. Add grated coconut, mix well and switch off the flame.

Grind this fried masala into smooth paste by adding very little amount of water.

Put 4-5 tsp ghee/oil, bay leaf in a pressure cooker and fry for few seconds. Add 2/3 of chopped onion and fry them in medium flame until they turn light golden in color. Add rice and fry them for about 2 mins in medium flame. Add ground masala and fry them for about 2 mins in medium flame. Add chopped vegetables, green peas and fry them for about 2 mins in medium flame. Add 3 cups of water(It may vary depending upon the quality of rice), salt, mix them well and cook.(3 whistles in pressure cooker.)

It goes well with any kind of Raithas/ Mosaru gojju. Above mentioned ingredients will serve 4- 5 plates of vegetable pulav.

Tomato Methi Rasam

Ingredients:

1 medium sized Tomato

1/4 bunch of Fenugreek leaves / Menthe soppu

1/4 small sized Onion

2-3 Green Chillies

1-2 Red Chilly pieces

Small piece of Ginger

Small piece of Garlic

4-5 strands of Coriander leaves

5-6 Curry leaves

Grape sized Tamarind

1 tsp Sugar / Small piece of Jaggary

Salt to taste

Big pinch of Asafetida powder / Hingu

Pinch of Turmeric powder

1-1.5 cups cooked Yellow Lentils/Toor dal /Togaribele

1 tsp Mustard seeds

3/4 tsp Cumin seeds

2 tsp Oil

Recipe:

Chop fenugreek leaves, onion, ginger, garlic into small pieces as shown in the picture below. Chop the tomato into long thin pieces as shown in the picture below. Cut the green chillies vertically into two long halves as shown in the picture below.

Put tamarind in a bowl and add little amount of water. Squeeze it and keep it aside.

Put mustard seeds, cumin seeds, red chilly pieces and oil in a thick bottomed vessel/pan. Once it starts spluttering, add finely chopped ginger, garlic and fry them for about 1 min. Add curry leaves, green chillies, asafetida powder, chopped onion and turmeric powder. Fry them for about 3-4 mins in medium flame until onion becomes light golden in color. Add chopped fenugreek leaves and fry them for about 2-3 mins in medium flame. Add chopped tomato and fry them for about 1 min.

Add tamarind water, salt, jaggary/sugar and sufficient amount of water and cook them well by covering a lid for about 20-30 mins. Add cooked yellow lentils and bring them to boil. (Cook the yellow lentils in a pressure cooker (3-4 whistles)by adding sufficient amount of water. The cooked yellow lentils can preserved in refrigerator for about 8-10 days.) Add salt, tamarind pulp, water if required. Keep the rasam in medium/low flame for about 4-5 mins. Add chopped coriander leaves, mix them well and cover the lid. Mix well before serving. It goes well with Rice.

Sabudana Vada / Sabbakki Vade

Ingredients:
1/2 cup Sago / Sabudana / Sabbakki
2 medium sized Potatoes
4-5 tsp Rice flour
1 small Onion

5-6 Green Chillies

8-10 Curry leaves
Small piece of Ginger
10-15 Coriander leaves
1/2 tsp Red Chilly flakes
Salt to taste
Oil

Recipe:
Soak sago in water for about 3-4 hrs. Wash them properly, drain the water and keep them aside. Cook the potatoes in pressure cooker by adding sufficient amount of water(2-3 whistles). Once the pressure goes off, remove the outer cover of cooked potatoes and grate them.

Chop onion, curry leaves, coriander leaves, ginger and green chillies into small pieces as shown in the picture below.

Put all the chopped ingredients, soaked sago, grated potato, salt, red chilly flakes in a bowl and mix. Add rice flour and mix.

Take one plastic sheet and apply 1 tsp oil over the sheet. Make lemon sized balls from the mixture and pat them on plastic sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put patted vada in oil and deep fry until they turn golden in color.

Serve hot along with coconut chutney or tomato ketchup.

Huli Gojjanna

Ingredients:

4-5 tsp Huli Gojju

2 cups cooked White Rice (Preferred: Sona Masuri)

1/2 tsp Mustard seeds

1/2 tsp Black Gram seeds

1 tsp Bengal Gram seeds

1-2 tsp Peanuts / Ground nuts

1 Red Chilly

4-5 Curry leaves

2 tsp Oil

Recipe:

Put cooked rice in a bowl. Add huli gojju and mix them well. Keep this mixture aside.

Put mustard seeds, black gram seeds, peanuts, bengal gram seeds, red chilly, oil in a pan and heat. Once it starts spluttering, add curry leaves, prepared rice mixture and mix them well. Keep the rice in low flame for about 3-4 mins. Serve hot.

Huli Gojju

Ingredients:
Large lemon sized Tamarind
2 medium lemon sized Jaggary
Pinch of Turmeric powder
1 tsp Chilly powder
1 tsp Rasam powder
2-3 tsp Peanuts / Ground nuts
1 tsp Sesame seeds
1 tsp Mustard seeds
1-2 tsp Black Gram seeds
2 tsp Bengal Gram seeds
2 Red Chillies
2-3 tsp finely grated Coconut
10-12 Curry Leaves
Salt to taste
2-3 tsp Oil
Recipe:
Add tamarind and 1/4 cup of water in a bowl, squeeze it and keep it aside.

Put red chillies, mustard seeds, black gram seeds, peanuts, bengal gram seeds, sesame seeds, oil in a pan and heat. Once it starts spluttering, add curry leaves and mix well. Add finely grated coconut and fry them in low flame for about 3-4 mins.

Put tamarind juice, jaggary, salt, turmeric powder, chilly powder, rasam powder and bring them to boil. Keep the gojju in medium flame for about 15-20 mins until the syrup becomes medium thick in consistency.

Add fried ingredients and mix well. Keep the gojju in low flame for about 3-4 mins.

Once it is cooled to room temperature, it can be preserved in refrigerator in an airtight container for about 1-2 months. This gojju can be used to prepare Huli Gojjanna recipe. It also goes well with white rice and ghee.