Nimbe Hannu(Lemon) Tokku

Ingredients:
10 medium sized Lemon / Nimbe Huli
10 - 12 Green Chillies
3/4 cup Table Salt
1.5 tsp roasted Fenugreek seeds powder
1/4 tsp Asafoetida powder or grape sized Asafoetida
1/4 tsp Turmeric powder
1 tsp Cumin seeds
3 tsp Oil
1 - 2 broken Red Chillies

Recipe:
Clean and wipe the lemons, green chillies using a clean cotton cloth.

Remove the seeds, chop the lemon into medium sized pieces as shown in the picture below. Cut the green chillies into medium sized pieces. Add salt and mix them well.

Keep this in an airtight container and mix this once in a day using a dry spatula for next 1 week.

Put this in a mixer and grind them coarsely without adding any water as shown in the picture below.

Put cumin seeds, oil, broken red chillies in a heavy bottomed vessel and heat. Once they starts spluttering, add asafoetida powder, turmeric powder, keep it for few seconds and then add the crushed lemon pickle, mix them well bring it to boil. Add dry roasted fenugreek seeds powder and mix well.

Once its cooled to room temperature, store it in an airtight container. It goes well with Rice.

Coconut Cookies

Ingredients:
2 cups grated Dried Coconut / Kopra
4 cups All Purpose flour
1/2 cup Cashew nuts
3 cups powdered Sugar
5 - 6 Cardamom / Elakki
1/2 tsp Baking Soda
3 cups melted Ghee

Recipe:
Put sugar in a mixer, grind it to very fine powder and keep it aside. Put cashew nuts in a mixer and crush it for few seconds. Put dried coconut(grated) in a mixer and crush it for few seconds.

Put all purpose flour, powdered sugar, mashed cardamom powder, crushed coconut, cashew nuts and baking soda in a vessel and mix them well. Add melted ghee little by little, kneed and prepare the soft dough as shown in the picture below.

Preheat the microwave to 160 degree C in convection mode. Take lemon sized dough and make a round ball. Press it little bit to a round shape(1/4 inch thick) and place it over the microwave safe tray as shown in the picture below. (For oven, please follow the steps mentioned in Almond Cookies recipe.)

Place this cookies in a microwave (Lower shelf) and cook them at 160 degree C temperature for about 20 mins until the bottom part of the cookies turn light golden in colour.

Take the tray outside from the microwave and once they are cooled to room temperature, store them in an airtight container. The above mentioned ingredients will serve around 100 cookies.

Seme(Vermicelli) Payasa / Sevai Kheer

Ingredients:
2 cups Vermicelli / Seme / Sevai
6 - 7 cups Milk / Fresh Coconut milk
3.5 - 4 cups Sugar
3 tsp cashew nuts
3 tsp Raisins
2 tsp Nandini/MTR Badam powder
5 - 6 Cardamoms
2 - 3 tsp Ghee

Recipe:

Put vermicelli in a heavy bottomed vessel, add 2 tsp ghee and fry them in low/medium flame for about 5-8 mins until they turn light golden in colour as shown in the picture below.

Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add 6-7 cups of water to the squeezed coconut, mix well and squeeze it again.
Put this thin coconut milk in a vessel and bring it to boil. Add vermicelli and cook them well by covering a lid.

Add sugar and bring them to boil. Keep this in medium/low flame for about 10 mins.

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

Add the coconut milk/milk, stir the Payasa and bring it to boil. 

Add mashed cardamom seeds, fried cashew nuts, raisins, badam powder and keep the Payasa in low flame for about 1-2 mins. Mix well before serving. Serve hot or chilled.

Kori Rotti(Crispy Rice Crapes) Bath(Upma/Oggarane)

Ingredients:
1 packet of Kori Rotti / Crispy Rice Crapes (Available in Grocery Stores)
1 large Onion
2 medium sized Tomatoes
1/4 tsp Turmeric powder
1/2 tsp Garam Masala
1/2 tsp Sugar
Salt to taste
2 Green Chillies
Pinch of Asafetida powder
1 tsp Mustard seeds
3 - 4 tsp grated Coconut
3 - 4 strands of Coriander leaves
6 - 8 Curry leaves
2 tsp Oil

Recipe:
Mash the rice crapes as shown in the picture below.

Chop onion, tomato into medium sized thin pieces, cut green chilly into two pieces as shown in the picture below. Chop the coriander leaves into small pieces as shown in the picture below.

Put mustard seeds, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add green chillies, asafoetida powder, turmeric powder, curry leaves and chopped onion. Fry them for about 4-5 mins in medium flame until onion turns golden in color. Add chopped tomatoes, salt, garam masala, sugar and fry them for about 2-3 mins in medium flame. Add around 2 cups of water and cook them well by covering a lid.

Put mashed rice crapes, grated coconut and mix well. Keep the bath in low flame for about 1-2 mins.

Garnish with chopped coriander leaves and serve hot.

Mambala(Sun Dried Mango Pulp) Sasive

Ingredients:

1.5 inch long piece of Sun dried Mango Pulp / Mambala
1/2 cup Jaggary
1 cup grated Coconut
1 Red Chilly
Salt to taste
3/4 tsp Mustard seeds(1/4 tsp for Grinding + 1/2 tsp for Seasoning)
1 - 2 broken Red Chillies
4 - 5 Curry leaves
1 tsp Oil

Recipe:

Put Mambala in a bowl and add around 1.5 cup of warm/hot water and keep it aside for about 30ms. Mash it properly or put it in a mixer and grind it for few seconds. Add grated jaggary and mix well.

Put grated coconut, red chilly and 1/4 tsp mustard seeds in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.)

Add ground coconut to the vessel containing mashed Mambala and mix well. Add water and salt if required.

Put oil, 1/2 tsp mustard seeds, broken red chillies in a pan and heat. Once it starts spluttering, add curry leaves and keep it for few seconds and then add it to Sasive. Mix well before serving. It goes well along with rice