Ingredients:
½ c chana dal
soaked overnight
¼ c tuwar dal, soaked for 1 hour
1
c cubed and cooked pumpkin
4 Tbsp heaped dry or fresh grated coconut
¾ + ¼
tsp cumin seeds
8 to 10 pepper corns
2+1 red chillis
¼ tsp haldi
a pinch of hing
½ tsp mustard seed
½ tsp udad dal
a few curry
leaves
salt
lemon juice if desired .
Method:
Pressure cook the two dals separately as channa dal takes longer to
cook. Then combine them together in a pan or kadai. Add the cooked
vegetable and haldi . Fry the ¾ tsp cumin , pepper corns and 2 red
chillis and the hing in a little oil and grind together with the
coconut. Add this masala to the cooked dals and bring to boil and switch
off. The “kootu” should be neither too thin nor too thick. Adjust salt
and add lemon juice if preferred . Temper with mustard seeds , ¼ tsp
cumin seeds . udad dal. 1 red chilli and the curry leaves. Serve hot
with rice or chappatis.
Note:
Any other vegetable like,potato, cabbage, sooran, brinjal, capsicum or
snake-gourd etc can be used for making this dish, either separately or
in combination. Any other dal or combinations of dals can be used along
with chana dal. Enjoy !
INGREDIENTS:
Wheat rava (dalia) – 1 cupGreen gram dal – ½ cupMixed vegetables – I cup (carrot, beans, potato, peas)Green chillies – 3 (slit)
Water– 4 cups
Salt to taste
Oil – 3 tbsp
Seasoning:
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Black gram dal – 1 tsp
Bengal gram dal – 1 ts
Heat oil in a pressure cooker.
Add seasoning,green chillies and vegetables.
Fry it for 2 to 3 minutes.
To this, add water and salt, and let it boil.
Add wheat rava, green gram dal and pressure cook for 3 whistles.
Serve with pickle .
Orange Mysore Pak
Makes -40 pieces (approx. 600grms) cooking time max. 1/2hr
Gram Flour – 1 cup
Sugar – 1 cup
Orange Juice – ¼ cup
Oil – 1cup
Ghee – ½ cup
Orange zest – 1tbsp
In a Pan heat sugar and orange juice along with ¾ orange zests in a medium flame. Heat till the sugar dissolves.
Lower the heat and pour in the Oil and Ghee. Let the mixture gently bubble.
Add gram flour and cook stirring continuously to avoid lumps( sieve in the flour).
After 5-7mins the mixture will look porous add in the leftover zest and stir well. Stir till the mixture begins to rise and leave the sides.
Remove from heat and pour in a ghee greased tray.
Cool and cut after 2mins.
Tip –
The actual recipe calls for 1 ½ cups of oil but for a better flavour I used the above mentioned ratio u can also substitute it fully with ghee for more richness and it will taste just like the once you buy in Sree Krishna sweets.
To make a normal mysore pak substitute juice with water. Don’t take excess water or juice.
INGREDIENTS:
lapsi
coconut milk
jaggery
elaichi powder
2-3 spoons of ghee
kaju
kismis
dry coconut pieces
METHOD:
Soak fistful of lapsi in little water. Cook in a vessel with little water n thin coconut milk. When 3/4 cooked , add jaggery, elaichi powder. Add 2-3 spoons of ghee. Keep add thin coconut milk, if too dry. Atlast add thick coconut milk to adjust the required consistency n remove from fire . Heat ghee in kadai. Then fry chopped kaju, kismis n chopped dry coconut pieces. Pour over payasam. Adjust jaggery as per reqd sweetness. Don't make too sweet.
INGREDIENTS:
baby potatoes
methi leaves
onion
ginger
garlic
green chillies
mustard oil
jeera
haldi powder
coriander powder
METHOD:
Boil, deskin the potatoes. Prick with fork n keep aside. Wash methi n keep aside. I have not chopped it. Chop onion roughly. Crush ginger, garlic n green chillies with pestle n mortar. Heat mustard oil. Add jeera. Then add chopped onion. Then add crushed items. Then add haldi powder n coriander powder. Then add methi leaves. Once the water is almost evaporated, add salt n baby potatoes. Keep covered till done. Enjoy with Roti n phulkas.
Ingredients :
8 or 9 Red Chillies (Bedgi Mirchi)
Ginger 1 inch
Garlic 6 to 8
Cilantro leaves 1 small bunch
Shahi jeera 1/2 tspn
Cloves 6
Corriander seeds 1 1/2 tspoon
3- 4 Cinnamon sticks
Black peppee 6 to 8
Poppy seeds 2 tspoon
Jaifal powder 1/4tspn
Green Cardamom 3
Black Cardamom 1
Onion
Turmeric pwdr ..1 tspn
Tomatoes. ..2
Method
1. Except Garlic,Ginger n Cilantro leaves, fry all the items in the oil.
2. Take 1 big onion...long slit and fry it in the oil.
3. Add the fried items, ginger, garlic , cilantro leaves and turmeric powder in a mixie and grind it till smooth.
4. Take a kadai...fry 2 chopped onions in it till it changes the the colour..
Add the tomatoes in it,at this point add salt ,chicken and lil haldi powder
and cook till done.
5. Garnish with cilantro leaves..
INGREDIENTS:
kappa
chena
2-3 tomatoes
haldi
mirchi powder
grated coconut
3-4 Green chillies
3-4 cloves of garlic
jeera
turmeric
chilly powder
coconut oil
mustard seeds
1/2 spoon pepper corns
curry leaves
red chillies
METHOD:
Take equal amount of kappa n chena ( tapioca n yam ). Clean , chop them in big chunks. Transfer it in a pressure cooker. Then add 2-3 tomatoes chopped in four halves, add haldi n mirchi powder n required water n pressure cook. In the meantime time grind grated coconut, 3-4 Green chillies, 3-4 cloves of garlic, jeera, turmeric and chilly powder. Don't add water. Grind coarsely like we do for aviyal. Better crush with pestle n mortar or grind in ammi. Then open cooker, transfer to a vessel, mash a bit with ladle, add required water n salt. This should be thick, so don't add too much of water. Then heat coconut oil in a kadai, add mustard seeds, 1/2 spoon pepper corns, then add curry leaves, red chillies, then add little grated coconut. Fry till coconut is brown, don't burn it. Pour over erissery. Mix n keep covered till consumed.
