2 cups Gram Flour/ Besan/Senaga Pindi
2 cups grated Jaggery
1 pinch Elaichi Powder
Oil for deep fry
Water for batter & syrup

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How to make Jaggery Boondi

. In a wide bowl add besan and add enough water and mix well to make a thick batter like bajji batter without lumps.
. Heat oil in a wide pan & take the batter with a small cup and pour in the boondi ladle into the hot oil in the form of small boondis.
. Deep fry them in light colour and keep aside, repeat the same process till the batter over.
. Now boil a cup of water & add jaggery into it and make a thick syrup.
. Switch of the flame and add elaichi powder & boondi into it and mix well and pour on a wide plate to cool.
. Now Jaggery boondi is ready to serve, store it in an airtight container.



3 cups rice
1 orange carrot
2 green chillies, chopped
1 tbsp ginger, chopped
2 cups Curd
1½ cup corn
Salt to taste

For tempering:

2 tbsp oil
7-8 curry leaves
4-5 kaffir lime leaves, shredded
1 tsp mustard seeds
1 tbsp chana dal
1 tbsp urad dal

   For garnish:


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How to make Carrot & Corn Curd Rice

. Wash rice and place it in a pan for boiling. Strain the water when rice is cooked. Transfer rice to a bowl and mash the rice.
. Peel the carrot and slice in thin ribbons. Chop the green chillies and ginger.
. Heat oil in a pan. Add mustard seeds. chana dal and urad dal to the hot oil.
. Add curry leaves and chopped kaffir lime leaves. Add the chopped ginger and green chillies.
. Add corn and carrot ribbons and mix. The tempering is ready.
. Mix the rice in the bowl with curd and salt. Pour the tempering on the rice and gently mix again.
. Transfer the curd rice to a serving plate.
. Garnish with a coriander and serve with homemade pickle.


 Ingredients :

Raw Rice : 1 cup
Moong Dal : 1/2 cup
Sugar : 1 cup
Ghee : 4 tbsp
A pinch of Edible Camphor ( Pachha Karpooram ) – optional
Cashews and Raisins

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How to make Chakra Pongali

. In a pan, heat a teaspoon of ghee on medium flame.
. Add and roast the moong dal until light golden color. Switch off the flame and set aside.
. Put the rinsed rice, roasted moong dal and 3 cups water in a pressure cooker and cook till 3 whistles.
. Turn off the flame and wait until the pressure go off.
. Heat the ghee in a pan. Add and fry the cashew nuts and raisins. Set aside when the nuts turn golden brown color.
. Mix the sugar and 1/2 cup of water in a vessel and cook on a low flame till the sugar melts.
. Now add the cooked rice, edible camphor, fried cashews, raisins and ghee and mix well.
. Cook for 5 minutes and switch off the flame.



Chana Dal – 1 cup
Oil – To Deep Fry
Salt – 1/4 tsp or To Taste
Chilli Powder – 1 tsp
Amchur (Dry Mango) Powder – 1/2 tsp (optional)

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How to make Chana Dal Namkeen

. Wash and soak chana dal 3-4 hours or over night.
. Rinse again 2-3 times and spread evenly washed dal in a kitchen towel or thick cotton cloth for 15-20 minutes so all the water is absorbed and dal becomes dry.
. If required, change towel to make dal dry.
. Heat oil in a wok(kadai) until smoking point, add dal in batches and fry until golden brown/crispy or until the ‘shh’ sounds eases from oil and keep in kitchen tissue to remove excess oil.
. Repeat same for rest of dal.
. Once all the dal gets fried, add salt, chilli powder and amchur powder and mix well.
. Allow the mixture to cool completely before storing in air-tight container.
. Here our chatpata Chana Dal namkeen is ready.



Semolina/Rava/sooji – 1 cup
Ghee – 1 cup
Sugar – 2 cups
Water – 3 cups
Cashew nuts – 10
Raisins -10
Cardamom – 3 to 4 (powered)
Kesari Powder or Orange food color –a pinch (optional)

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How to make Rava Kesari

. Dry roast rava (semolina) for a few seconds till it gets slightly heated. (Do not roast more than that)
. Heat a little ghee, fry cashew nuts and raisins separately and keep it aside.
. Add the remaining ghee, add rava and fry for a few minutes.
. Boil 3 cups of water, add a pinch of kesari powder to it.
. Then add the boiling water to the rava, simmer and cook.
. After all the water evaporates, add sugar, mix well and cook on low flame until the kesari starts to leave the sides of the pan.
. Add cardamom powder, cashew nuts, raisins
. Serve hot or warm.




Ingredients :

3 to 3.5 cups grated bottle gourd or lauki or dudhi
500 ml milk, which has been already boiled before
7 tbsp sugar – if you wish increase to 8 tbsp for a very sweet taste
3-4 tbsp ghee/clarified butter
4-5 greencardamoms/chotti elaichi, powdered or crushed
½ cup chopped almonds/badam and cashews/kaju

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How to make lauki ka halwa

. In a kadai or deep pan combine milk and grated lauki or bottle gourd.
. Bring the whole mixture to a boil and then lower the flame.
. Simmer the mixture on a low flame and keep on stirring in between.
. The bottle gourd will cook in the milk and the milk will start to reduce and evaporate.
. When the milk has 75% reduced, add crushed cardamom, chopped almonds and cashew nuts to the mixture.
. Add ghee when the all the milk has evaporated.
. Mix the ghee with the rest of the mixture and cook for a minute
. Lastly add the sugar and mix it with the halwa.
. The sugar will melt and the halwa becomes a little liquidy.
. Cook the lauki halwa for a few minutes. do keep on stirring the lauki halwa.
. When you know by looking at the lauki halwa that the consistency is just right, switch off the burner.
. Serve lauki halwa hot or you can also serve the lauki halwa cold.



1 Cup Peanuts
2 – 3 tbsp Grated Fresh Coconut (optional)
1/2 tsp Mustard Seeds
1/2tsp Urad Dal
2 Dried Red Chillies
1 Sprig Curry Leaves
2 tsp Oil
A pinch of hing
A pinch of turmeric powder
Salt to taste

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How to make Peanut Sundal

. Soak the peanuts for 1 – 2 hours.
. Drain and pressure cook it with salt and water just to immerse it for 3 – 4 whistles.
. Drain and keep them aside.
. Heat oil in a pan. Add the mustard seeds and urad dal. Let them splutter.
. Add the curry leaves, broken red chillies and hing to it and stir for a couple of seconds.
. Now add the peanuts and stir for 1 – 2 minutes.
. Add the turmeric and coconut and mix well for a minute.
. Switch off the flame and serve.



½ cup sabudana/tapioca pearls
1 medium sized potato, boiled and peeled
a pinch of red chili powder
1 tbsp peanuts
1 tbsp cashews
1 tbsp chopped coriander leaves
½ tsp chaat masala
2 tsp oil
few drops of lemon juice or as required
rock salt or namak as required

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How to make sabudana bhel

. Rinse the sabudana well in water till the water runs clear.
. Soak the sabudana in enough water overnight or for 4-5 hours.
. Chop the potatoes and keep aside.
. Instead of using boiled potatoes, you can also fry the potatoes in oil.
. Drain and keep aside.
. In a pan, dry roast the peanuts till they are browned and crisp.
. Remove and keep aside.
. In the same pan, roast the cashews till golden.
. Remove and keep aside.
. Heat 2 tsp of oil in the same pan.
. Add the sabudana and continue to stir while sauting them.
. Stir and cook till the sabudana pearls become transparent, softened and completely cooked.
. Mix the chopped potatoes, peanuts, cashews, coriander leaves, lemon juice, rock salt, red chili powder, chaat masala.
. Garnish with a few coriander leaves. an optional step.
. Serve the sabudana bhel in bowls and serve immediately.



1 cup wheat flour (gehun ka atta)
1 cup refined flour (maida)
1/2 cup pea seeds (matar)
1/2 cup sago (saboodana)
1 green chilly (hari mirch)
1 tsp salt (namak)
1 tsp red chilly powder (lal mirch)
1/4 tsp asafetida (hing)
1 tsp coriander powder (dhania)
clarified butter (ghee)/oil for frying

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How to make Sabudana Puri

. Soak sabudane for an hour.
. Boil pea and then mash them.
. Finely chop hari mirch.
. Mix atta and maida along with salt and 1 tbsp oil.
. Knead into dough and leave it covered for 1/2 an hour.
. Heat 1 tbsp ghee in a pan and fry hing, lal mirch, dhania, 1/2 tsp namak, hari mirch, matar and sabudana for 1-2 minutes until water dries up.
. Remove it from the flame and let it cool.
. Make small balls of the dough and roll each into small chapatti.
. Stuff these with the above mixture and again roll into thin and small puri.
. Heat ghee in a pan.
. Fry each puri in ghee.
. When cooked on one side turn it and cook on the other side also until it turns light brown.
. Serve them hot.



2.5 cups Cooked Rice
1 cup Fresh Coconut
3 – 4 tbsp Lemon Juice
1 tsp Mustard Seeds
1 tsp Urad Dal
2 tsp Chana Dal
2 tbsp Peanuts
10 Cashews
2 Green Chillies
2 Dried Red Chillies
1/2 tsp Turmeric Powder
1/8 tsp Hing
3 tbsp Oil
Salt to taste
1 sprig Curry Leaves

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Coconut Lemon Rice

. Spread the cooked rice in a wide plate and set aside.
. Heat oil in a pan and add the mustard seeds, chana dal, urad dal and peanuts. Fry till they start to brown a little.
. Then add the cashews and fry until they are golden browned.
. Now add the slit green chillies, red chillies, hing and curry leaves and fry for a few seconds.
. Then add the grated coconut to it and mix. Fry for 2 minutes.
. Add turmeric powder and combine well.
. Now add the cooked rice and salt and mix until combined.
. Turn off the flame.
. Add the lemon juice and combine everything.
. Serve!


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