Coconut Rice

Ingredients :

• Basmati Rice/long grain rice 1 cup


• Mustard seeds 1 tsp


• Urad dal (optional) 1 tsp


• Channa dal/yellow split peas 1 tsp


• Curry leaves few


• Green chillies/Serrano 4 nos


• Ginger 1' inch piece finely chopped


• salt acc to taste


• Cashews 1/4 cup


• Water 2 cups


• Shredded Coconut 1 cup


• Oil/Butter 1 Tbsp.

Method:

Wash & drain the rice. Cook the rice sepearately & allow it to cool.Substitute Long grain rice,take care to cook so that each grain is seperate.Heat Oil/Butter in a pan & season it with seeds,ginger,chillies,curry leaves,Cashew . Fry them for some time. Add salt & coconut switch off the stove .Take care not to burn the coconut.Add the rice , mix adjust the seasonings. Serve with chips or any pappad of your choice.

Gojju

Ingredients :

• Onions Big 1 No chopped finely


• Dry Tamarind big lemon size soaked in water


• Sambhar powder 1 Tbsp


• Salt to taste


• rice flour 1 Tsp

Seasoning :

• Mustard seeds 1 Tsp


• Toor Dal 1 Tsp


• Methi seeds 1/2 Tsp


• Green Chillies 2 Nos


• Oil 1 Tbsp
  

Method :

Extract the juice from Tamarind & set aside.Heat the oil in a pan & do the seasoning .Add Onions & fry briefly. Mix in Sambhar powder & stir to combine.Add salt,hing & tomarind juice & let it cook till the raw smell of tamarind diminshes. Make paste of rice flour with water & add .The dish is ready when it is combined & starts to thicken.Enjoy with hot Venn Pongal or with plain rice.

KASHMIRI PULAO

Ingredients:

• 500gms Long Grain (Basmati)


• 100gmsOnion sliced vertically


• 5gms Cinnamon (dalchini)


• 5gms cardamom (Elaichi)


• 5gms clovesa pinch of turmeric powder


• 1gm saffron (kesar)


• 10 ml Milk


• 20gms walnut


• 20gms cashew nut


• 1litre water


• 50gms oil


• salt to taste
  

Method:

Wash and soak rice.
Heat oil and fry onions till golden brown and remove.
Fry whole spices, turmeric powder, add rice and sauté.
Add half-saffron dissolved in little warm milk.
Add hot water and mix well.
Cook a little. Finish with remaining saffron and cook till grains are separated and done.
Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

Tomato Chutney

Ingredients :

• Tomatoes Fresh 6 Nos
• Green chillies 2 nos
• Red Chillies(dry) 2 nos
• mustard seeds 2 tsp
• urad dal 1 tsp
• methi seeds 1 tsp
• hing 2 tsp
• salt to taste
• brown sugar 1 tsp
• coriander seeds 1 tsp
• oil 1 tbsp

Method :

In a pan heat the oil & add 1 tsp of mustard seeds, urad dal,methi,coriander seeds ,hing, & chillies. Fry for a minute. Add the tomatoes ,brown sugar & salt.Fry till all the ingredients gets mixed & tomatoes are well cooked.Let it cool completely . Grind it to a fine paste.Do the seasoning with the other tsp of mustard seeds in a tsp of oil.Enjoy with steaming idlis or just plain rice.

Kesari Bhat (Saffron Rice)

Ingredents:

• 1 cup sela chawal (parboiled rice)-picked, washed and soaked for about an hour 1 1/4 cup sugar
• 4 cups water
• 1/2 tsp kesar (saffron)-soaked in hot milkhot milk - soaked with saffron for 15 minutes
• 2-3 laung (cloves)
• 4 chhoti elaichi (green cardamoms)
• 10-12 raisins
• 5 almonds shredded
• 1/4 cup (60 gm) ghee

Method:

Bring the water to a boil and add the drained out rice. When it comes to a boil, lower the heat and simmer till the rice is almost cooked (about 12 minutes).Drain the rice and rinse twice-in cold water and leave in a colander to drain.In a heavy based pan, heat the ghee and fry the raisins and the almonds and saut till they change colour a little. Remove the nuts and keep aside and add the rice, milk mixture, laung and elaichi. In the same ghee and mix well.Lower the heat, remove half the rice and sprinkle half the sugar, and then layer the rest of the rice and the rest of the sugar over it. Put the lid on and place the pan over a griddle (tawa) over low heat for about 1/2 an hour. Serve hot, garnished with the raisins and the nuts.

Avial

Ingredents:

• assorted boiled vegetables


• 2 tsp coconut oil


• 2-3 slit green chillies


• curry leaves to tasteboiled vegetables


• salt to taste


• 100 ml coconut paste


• 2 tsp yoghurt

Method:

Boil the vegetables and keep them aside. Heat coconut oil in pan. Add green chillies, curry leaves, boiled vegetables, salt and coconut paste.Let the preparation cook for 2-3 minutes on low flame till the vegetables and the coconut paste blend well.Put the preparation in a bowl, add yoghurt and mix it well.Avail is ready; garnish with curry leaves and enjoy this authentic South Indian dish.

Mysore Paak

Ingredents:

• 1 1/2 cups sugar


• 2 cups water


• 1 cup besan (chick-pea flour)


• 2 cups ghee

Method:

Sift the besan and keep ready. Dissolve sugar in the water over low heat and once it dissolves, increase the heat, bring to a boil and cook till it reaches a one-thread consistency. Add a tablespoon of besan and stir to mix well. Continue till all the besan is added, a tablespoon at a time. Add the ghee, one tablespoon a time till all of it is used. The color and texture will change by now. It will get more brown and crumbly. Set in a thali, patting to level. Do not remove ghee that may float on top, pat it back. Cool, cut and serve.

Papri Chaat

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Ingredents:

For papri

• 1 cup water chestnut flour
• tbsp potatoes-boiled, peeled and mashed very smooth
• 1 tbsp ghee
• 1 tsp rock saltcold water to mixghee/oil for deep frying

For sonth ki chutney

• 1 cup tamarind
• 3 tbsp gur (jaggery)
• 1 tsp sendha namak (rock salt)
• 1 tsp black rock salt
• 1 tsp sonth or powdered dry ginger
• 1/4 tsp black pepper
• 1/4 tsp chilli powder
• 1 tsp chaat masala

For chaat masala

• 2 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1tbsp thymol seeds
• 3 tsp black rock salt
• 3/4 tsp powdered black peppercorns
• 1 tbsp amchoor powder
• 8 paapries
• 1/2 cup yogurt-beaten smooth
• sonth ki chutneychaat masala- to taste
• chilli powder-to taste

Method:

For the papri, mix potato, ghee, and salt into the atta, and rub well. Add enough water and knead into a stiff dough. Roll out the dough as thin as you can without tearing, and cut into desired sized rounds with a cutter. Fry the paapris, till a golden colour on both the sides. Drain on absorbent paper before storing in an airtight container.For the sonth ki chutney, soak the tamarind and extract its pulp. Now mix all the ingredients and cook till slightly thick. Chaat MasalaRoast, separately, the dhania, zeera and ajwain till a dark brown, and leave to cool. After cooled, grind to a powder then add rest of the ingredients and store in an airtight jarFor the Papri Chaat Dip paapries in yogurt and arrange on a plate. Top it with sonth ki chutney, chaat masala, chilli powder. Garnish with fresh coriander.

Serve in a glass or ceramic designer plate/bowl.