1/2 cup sabudana/sago/sabbakki 1 peeled boiled and mashed potato 3-4 chopped green chillies 1/2 tsp cumin seeds 1 tbsp roasted and coarsely powdered peanuts chopped coriander leaves salt to taste oil to deep fry
Soak the sabudana in water for about 2-3 hours. Drain and keep aside. Add boiled and mashed potatoes,green chillies,coriander,crushed peanuts,salt,cumin seeds and mix well. Make balls and flatten it with your hand. Heat oil in a pan, add the vadas 3 or 4 at a time and fry until golden brown. Drain on a paper towel. Serve with ketchup.
1 cup toor dal 1/4 cup chana dal 5-6 green chillies 2-3 red chillies 1-2 tbsp chopped coconut bits(optional) 1/8 cup shredded coconut 1 tbsp chopped coriander leaves 1 tsp chopped curry leaves hing ghee salt to taste
Soak the dals for an hour. Grind soaked dal, green chillies, red chillies, hing and salt together. Do not add too much water, it should be a thick coarse paste. Add coconut pieces, shredded coconut, coriander and curry leaves and mix well.
This is what it looks like before steaming
Steam for about 15 minutes. Let cool for 5-10 minutes and serve warm with a tsp of ghee and majjige huli or chutney.
2 cups chopped spinach 1/4 cup chana dal 1/4 cup shredded coconut 6-7 green chillies coriander leaves hing curry leaves 1 tsp cumin seeds 1 cup sour curd/yogurt 1-2 red chillies 1 tsp mustard seeds salt to taste 1 tsp oil
Soak chana dal for an hour. Grind dal with coconut, cumin seeds, salt, hing, curry leaves and coriander leaves to a fine paste. Keep aside. Heat oil in a pan, add mustard seeds. When it sputters, add red chillies and the chopped spinach. Saute for about 5 minutes. Add the ground paste, salt, water and bring to a boil. Switch off the heat and allow to cool a bit. Add the sour curd and mix well.
5 roma tomatoes chopped 1 red onion chopped 1 small garlic clove(optional) 1/2 tsp ginger minced 1 tsp brown sugar 1/2 cup basil leaves + 1 tbsp chopped, for garnish salt and pepper to taste 1 tbsp oil 1 tbsp cream(optional)
Heat oil in a pan, add the onion and brown sugar. Saute until the onions are caramelized. Add the ginger, garlic and saute for a minute. Add the tomatoes, salt and pepper and simmer for 20-25 minutes until the tomatoes are soft. Allow to cool. Blend the mixture along with basil leaves until smooth. Sieve through a strainer, so there are no lumps. Before serving, warm the soup and garnish with chopped basil leaves and cream.
2 cups uncooked farfalle(bowtie) pasta 1 onion 1 red bell pepper 1 green bell pepper 5-6 mushrooms sliced 1/2 cup broccoli florets 1/4 cup grated mozzarella cheese
For the pesto sauce:
1 bunch basil leaves 1 clove garlic 6-7 roasted walnuts 1/4 cup grated parmesan cheese 3-4 roasted red chillies 1/4 cup olive oil salt and pepper to taste 2-3 tbsp heavy cream
Place the roasted walnuts, garlic clove, basil leaves, parmesan cheese and red chillies in a food processor and pulse until well blended. With the machine running, gradually add the olive oil and pulse again. Transfer the paste into a bowl, add salt and pepper and keep aside.
Bring 4 cups of water to a boil. Add salt and the uncooked pasta. Cook the pasta according to the package directions. Reserve 1/4 cup of the pasta water. Drain and keep aside.
Heat oil in a pan, saute onion and the bell peppers until soft. Add the brocolli and mushrooms and saute until cooked. Lower the heat and add the pesto paste, reserved pasta water and salt. Now add the cream and the cooked pasta and mix until combined. Sprinkle grated mozzarella on top and serve!
1 cup all purpose flour 1/2 cup(1 stick) cold unsalted butter 2 tsp sugar 1 1/4 tsp salt 1 tsp baking powder 1 tbsp chopped green chillies 1 tsp chopped curry leaves 1/4 tsp ajwain seeds or cumin seeds 4 tbsp yogurt
Mix the flour with sugar, salt and baking powder. Cut the butter into cubes and mix it in with the flour using a hand held mixer. It should be a bread crumb consistency. Add the chillies,curry leaves, ajwain seeds, yogurt and mix until the dough comes together. Roll the dough into 1/8 inch thickness. Cut into desired shape and place on a baking sheet.
Bake at 350 degrees F for about 15-16 minutes or until golden brown. Cool on a wire rack.
Makes around 25 cookies
NOTE: Once the dough comes together, do not knead it too much or else the cookies are going to get hard once baked.
4 potatoes 3-4 green chillies chopped fine curry leaves chopped coriander leaves chopped 1/2 tsp mustard seeds pinch of hing(asafoetida) pinch of turmeric lemon juice salt to taste 1 tbsp oil
For the batter:
3/4 cup chana besan 1 tbsp chilli powder 1/4 cup rice flour salt to taste water as needed
Oil to deep fry
Wash and peel the potatoes. Remove the skin and boil them until soft. Mash and keep aside. Heat oil in a pan, when hot add the mustard seeds and allow to sputter. Add the chopped green chillies, hing, turmeric, curry leaves and saute for a minute. Add the mashed potatoes, salt and mix well. Turn off the heat and add the coriander leaves and lemon juice. Allow to cool and then divide into balls.
Sift the chana besan, rice flour, salt and chili powder together. Add water and make a thick batter. Heat oil in a deep fry pan on medium high heat. Dip the potato balls in the batter and deep fry, a few at a time. Keep turning until they turn golden brown on all sides. Drain on a paper towel. Serve as is or with chutney!
NOTE: The batter needs to be thick and does not require a lot of water. The rice flour makes it crisp.