Eggless Chocolate Honey Cake

Ingredients:
2 cups All Purpose flour
2 cups powdered Sugar
1/2 cup Cocoa powder
1/2 cup Choco Chips
1/2 tsp Baking Powder
1/2 tsp Cooking Soda
1/2 tsp Venilla Essence
3 - 4 tsp Coffee Decoction
Pinch of Salt
1/2 cup  melted Butter

1-1.5 cup Milk

4 tsp Chocolate Syrup
4 tsp Honey

Recipe:
Put sugar in a mixer, grind it to very fine powder. Sieve the all purpose flour, cocoa powder, sugar, salt, baking powder, cooking soda as shown in the picture below.

Mix them well, add melted butter, coffee decoction, venilla essence, required amount of milk and mix them well. The consistency of the batter should be as shown in the picture below.

Apply little ghee to microwave safe pan, and pour this in a pan and put the choco chips on top of it.  Preheat the oven at 540/600W and microwave this for around 20-25 mins at 540 / 600 W temperature. (Put the knife/tooth pick and make sure that the cake does not stick to it. If it sticks, still microwave it for few more mins.)

Remove the pan from microwave and pour the honey and chocolate syrup on top of it as shown in the picture below.

Keep this aside for few mins and allow it to cool. Put it in an airtight container and refrigerate for longer shelf life.

Mandakki Unde / Puffed Rice Laddu

Ingredients:
5 cups puffed Rice / Mandakki
1/4 cup Sesame seeds / Bili Ellu
1.5 cups Chikki Jaggary / Antu Bella
3 - 4 Cardamoms / Elakki / Elachi
1.5 tsp Ghee
1 tsp Water

Recipe:
Put sesame seeds in a pan and fry them for around 4-5 mins in medium flame until they start spluttering. Put the puffed rice in microwave for 2-3 mins or dry roast in a pan for few mins and keep it aside.

Put 1 tsp of water and jaggary in a thick bottomed vessel and heat in low flame. Keep stirring in low flame until the syrup is thick and sticky.

Add puffed rice, sesame seeds, mashed cardamom seeds to the same vessel, mix it properly and transfer it to one plate.

Apply some ghee/rice flour to your palms and make small balls from the mixture. Once it is cooled to room temperature store it in an airtight container.

Pudina(Mint) Kharada Kaddi

Ingredients:
7 cups Bengal Gram flour / Besan / Kadle hudi
1 cup Rice flour
2 - 3 Garlic cloves
Small piece of Ginger
2 Red Chilies
1 cup Mint Leaves
1/4 tsp Turmeric powder
1 - 1.5 tsp Chilly powder
1/3 tsp Carom seeds/ Ajwain seeds / Oma
1/2 tsp Cumin seeds / Jeera
1/2 tsp Asafetida powder
Salt to taste
Oil

Recipe:

Put mint leaves, red chilies, ginger, garlic in a mixer and crush them as shown in the picture below.

Put bengal gram flour, rice flour, salt, chilly powder, asafetida powder, carom seeds, cumin seeds, 1/2 cup of hot oil, salt, crushed mixture in a vessel and mix them well.   Add sufficient amount of water and prepare the dough. (Don't make the dough too thin.)

Keep oil in a thick bottomed vessel and heat. Fill the Chakkuli maker having Kahra Kaddi disc(The disc with many big round holes in it.) with this dough.


Press the Khara Kaddi directly to the vessel containing hot oil. Fry until they turn golden in color.

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Beans Kayirasa

Ingredients:
1/2 kg of tender Beans
Pinch of Turmeric powder
Salt to taste
1.5 tsp Black Gram seeds
2 - 3 Green Chillies
1 cup grated Coconut
4 - 5 strands of Coriander leaves
1 tsp fresh Lime Juice
1 tsp Mustard seeds
1/4 tsp Cumin seeds
10 - 12 Curry leaves
1 - 2 broken Red Chillies
1 tsp Butter
4 - 5 tsp Oil

Recipe:
Remove the finer and chop the beans into small pieces as shown in the picture below.

Add 2-3 tsp oil in a heavy bottomed vessel and heat. Add chopped beans, salt, turmeric powder and stir fry in medium / low flame until its cooked.

Put 1 tsp oil in a pan, add black gram seeds and heat. Once it turns into light golden collar, add the finely chopped green chillies and fry them in medium flame for about 2-3 mins.

Put grated coconut and fried masala in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.)

Pour this ground mixture to the vessel containing cooked beans. (Add salt, water) Bring it to boil and mix well.

Put chopped coriander leaves and mix them well.

Put butter, red chilly pieces, mustard seeds, cumin seeds in a pan and heat. Once it starts spluttering, add curry leaves and add it to Kayirasa. Mix well before serving. It goes well with Rice/Dosas/Chapathis/Rottis, etc.

Kadi Type 2

Ingredients:
3/4 cup Bengal Gram flour / Kadle Hudi
2 cups sour Buttermilk
3 - 4 Green Chillies
1/2 inch sized Ginger
1 tsp Kasuri Methi / Dried fenugreek leaves
1 small Carrot
2 tsp grated Coconut
3 - 4 strands of Coriander leaves
Pinch of Turmeric powder
Salt to taste
3/4 tsp Mustard seeds
3/4 tsp Cumin seeds
10-12 Black Pepper seeds
2 broken Red Chillies
10 -12 Curry leaves
Big pinch of Asafoetida powder
1 tsp Butter

Recipe:
Grate the carrot, cut the green chillies, coriander leaves and mash the ginger as shown in the picture below.

Put Bengal gram flour, buttermilk, salt in a vessel and mix them well. 

Add around 2-3 cups of water, cut green chillies, mashed ginger pieces, grated carrot, kauri methi, grated coconut, turmeric powder in a vessel and bring them to boil.

Keep this in low flame for about 5 mins. Add water, salt, buttermilk if required. Add chopped coriander leaves and mix well.

Put butter, red chilly pieces, mustard seeds, cumin seeds, asafoetida powder in a pan and heat. Once it starts spluttering, add curry leaves and add it to Kadi. Mix well before serving. It goes well with Rice, Chapathis, Paratas, etc.

Kadi Type 1

Ingredients:
3/4 cup Bengal Gram flour / Kadle Hudi
3 - 4 cups sour Buttermilk
3 - 4 Green Chillies
1/2 inch sized Ginger
3 - 4 strands of Coriander leaves
Pinch of Turmeric powder
Salt to taste
3/4 tsp Mustard seeds
3/4 tsp Cumin seeds
10-12 Black Pepper seeds
2 broken Red Chillies
10 -12 Curry leaves
Big pinch of Asafoetida powder
1 tsp Butter

Recipe:
Put Bengal gram flour, buttermilk, salt in a vessel and mix them well. 

Add around 1 litre of water, cut green chillies, mashed ginger pieces, turmeric powder in a vessel and bring them to boil.

Keep this in low flame for about 5 mins. Add water, salt, buttermilk if required.

Add chopped coriander leaves and mix well.

Put butter, red chilly pieces, mustard seeds, black pepper seeds, cumin seeds, asafoetida powder in a pan and heat. Once it starts spluttering, add curry leaves and add it to Kadi. Mix well before serving. It goes well with Rice.

Bamboo Rice(Bidirakki) Payasa

Ingredients:
1 cup Bamboo Rice
1/2 - 3/4 cup broken Cashew nuts
2.5 - 3 cups fresh/frozen Coconut or 2.5 cups Coconut Milk
1.5 - 2 cups Jaggary
2 - 3 Cardamoms / Elakki / Elachi
2 - 3 Cloves / Lavanga
Pinch of Salt (optional)

Recipe:

Crush the bamboo rice in a mixer 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 2 cups of water to the squeezed coconut, mix well and squeeze it again and keep it aside. Add 6-7 cups of water and repeat the step.

Wash the crushed bamboo rice in water for 2-3 times and put this in a cooker. Add broken cashew nuts, around 6-7 cups think coconut water and cook them well. (After one whistle, keep this in low/medium flame for about 15 - 20 mins.) Once the pressure goes off, put 2 cups of thin coconut milk to a cooked bamboo rice, add jaggery, pinch of salt and bring it to boil.

Keep this in low flame for about 10-15 mins until jaggery dissolves.

Add thick coconut milk, stir the Payasa and bring it to boil. Add the mashed cardamom, cloves and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving. Serve hot.

Elephant Yam Stem(Suvarnagadde Dantu) Sambar

Ingredients:
3 medium sized tender Elephant Yam Stems / Suvarnagadde Dantu / Kene Pille
1 cup grated Coconut
1-2 medium sized Onion (Optional)
1/4 - 1/2 cup cooked Yellow Lentils
1/4 tsp Chilly powder
Pinch of Turmeric powder
2-3 flakes of dried Turmeric
Large grape sized Jaggary
Small grape sized Tamarind
3 - 4 Red Chillies
1.5 - 2 tsp Coriander seeds
1/2 tsp Cumin seeds
3/4 tsp Fenugreek seeds
1 tsp Black Gram seeds
1.5 tsp Mustard seeds (1/2 tsp for Masala + 1 tsp Seasoning)
Big pinch of Asafoetida powder
Salt to taste
2 strands of Curry leaves(Half for Masala and remaining half for Seasoning)
2-3 tsp Oil

Recipe:

Remove outer skin, innermost part of the breadfruit and put them in water for about 3-4 mins. Chop them into medium sized pieces as shown in the picture below. Chop the onion into medium sized pieces as shown in the picture below.

Put chopped elephant yam stem, onion in a vessel. Add chilly powder, jaggary, salt, 1/4 tsp turmeric powder, required amount of water and cook them well.

Once it is cooked, add cooked yellow lentils and bring it to boil.

Put red chillies, cumin seeds, coriander seeds, fenugreek seeds, black gram seeds, 1/2 tsp mustard seeds, 10-12 curry leaves, turmeric flakes(if its turmeric powder add it along with asafeotida), 1-2 tsp oil in a pan and fry. Once it starts giving nice aroma, add asafoetida and fry them for about 1 min in low flame.

Put grated coconut, fried sambar masala, tamarind in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.)

Add this ground masala to the vessel containing cooked breadfruit and bring it to boil and stir well. (Add water, salt if required.) Keep the sambar in low flame for about 2 mins.

Put 1 tsp mustard seeds, oil in a pan and heat. Once it starts spluttering, add 5-6 curry leaves and add it to Sambar. It goes well with Rice/Dosas/Chapathis.