KADHI

INGREDIENTS:

2 Cups curd (dahi)
3 1/2 tblsp besan (bengal gram flour)
1" ginger and 2 green chillies grind into a paste
5 curry leaves (Kadipatha)
3 tblsp sugar
hing powder one pinch
turmeric powder 1/4 tsp
salt to taste
2 tsps ghee
1/2 tsp mustard seeds
1/2 tsp jeera (cumin seeds)
1 red chilli
coriander leaves little

METHOD:

1) Combine the curds, besan, hing powder, turmeric powder and 3 1/4 cups of water in a deep non-stick pan or kadai and whisk well till no lumps remain.
2) Add the ginger-green chillies paste, sugar and salt, mix well and cook on a low flame stirring continuously till it starts to boil.
3)Heat the ghee in a small pan and add mustard seeds and jeera.
4)When the seeds begin to crackle add curry leaves and red chilli.
5) Add this to the kadhi, mix well and simmer again for 5 mins. on a low flame.
6) Garnish with coriander leaves.

You can have kadhi with roti or rice.

LEMON RICE

INGREDIENTS

Rice 1 cup
Oil  3 tsps
Haldi powder 1/2 tsp
Mustard 1/2 tsp
Urad dal 1/2 tsp
chana dal 1/2 tsp
peanuts little
cashewnuts little(optional)
Green chillies 2 or 3 (cut into small pcs)
Red chillies 1
Kadi patha little(curry leaves)
Hing powder little
Lemon one big or 2 small lemons
Salt to taste

First cook the rice and then spread it in a plate to cool. Add 1 tsp oil so that the rice does not stick to each other.

In a pan put 2 tsps oil and then add mustard, urad dal, chana dal.   When it splutters add peanuts, cashewnuts, cut green chillies, red chillies and kadi patha.  Put haldi powder, hing powder and then add the cooked rice, salt and mix it well.  Put off the gas and then squeeze the lemon juice. Mix it well.  Garnish it with coriander leaves.

KARTHIIGAI DEEPAM

GREEN PEAS PULAV

INGREDIENTS:


1 teacup basmati rice
250 gms cauliflower
150 gms  green peas
2 sticks cinnamon
2 cloves
3 cardamons
2 chopped onions
2 bay leaves
4 tblsps ghee
water 2 1/4 cups
salt to taste

To be ground into a paste:
1 big bunch fresh coriander leaves
6 green chillies
1 inch piece ginger
6 cloves garlic

METHOD:

Heat the ghee in a vessel and fry the onions for 1 minute.
Add the paste and fry for at least 3 to 4 mins.
Add the cinnamon, cloves, cardamoms and bay leaves and fry for 1 minute.
Add the rice, vegetables, salt and water to cook.
Cover and cook slowly until the water is absorbed and the vegetables are cooked.

Serve hot with kadhi or curd.

VEGETABLE MASALA MINI IDLIS

INGREDIENTS:

5 tsps of oil

1 onion
1/2 tsp of mustard seeds
1/2 tsp of cumin seeds
1/2 tsp of garlic paste
2 red chillies
3 tblsp of cabbage (cut into small pcs)
1/2 piece of capsicum (cut into small pcs)
1 spring onion
1 tomato
3 tbsp of boiled green peas
2 tbsp of peanuts
1tbsp of red chilli powder
1 tbsp of coriander leaves
15 small steamed idlis
1 tsp of lemon juice
salt to taste

METHOD:

Heat oil in a pan.  Add onion, mustard seeds, jeera, garlic paste, cabbage, capsicum, spring onion, tomato, boiled green peas, salt and saute for 3 minutes. Add half crushed peanuts, red chilli powder, coriander leaves and steamed idlis and cook for 3 minutes.Add lemon juice and serve.

RAWA KESARI

INGREDIENTS:


Rawa (Samolina)   1 cup
Sugar                      2 cups
Kesari colour powder  little
Cardamom   3
Cashewnuts  and kismis
Water   2 1/4 cups
Ghee         8  heaped tblsps

METHOD:


In a pan roast the rawa adding 2 tsps ghee until it is light brown.
Then put sugar and add 2 1/4 cups of water and boil till the sugar melts.
Add rawa little by little so that lumps are not formed.   Add 5 tblsps of ghee,(the more ghee you add the more softer the kesari will be)  kesari colour powder mixed in little water.  Then add cardamom powder. Keep stirring the mixture. In a small pan add ghee and fry the cashewnuts and kismis and add it to the rawa kesari. Keep stirring till the mixture becomes soft and non-sticky.

Yummy rawa kesari is ready!!!!!!

SET DOSA

INGREDIENTS:

3  Cupsof raw rice
1 cup tightly packed poha

1 tsp methi seeds
1/4 cup urad dal
1/4 cup beaten yogurt
1/2 tbsp salt
a pinch of baking soda

METHOD:

Soak rice, methi seeds and urad dal together for 4-5 hours.
Soak poha in separate bowl with beaten yoghurt for 1-2 hours.
Grind soaked poha to a smooth paste and set aside.
Grind soaked rice mixture into ver smooth paste adding water.  Do not add too much water just add enough water to grind.
Add salt and baking soda.
Mix well with hands and keep in a warm place overnight.
Heat tawa in medium heat.  Pour a laddleful of batter DO NOT SPREAD and let it cook gradually over medium heat.
It should look like a thick pancake.  Add very little oil inside the edges of dosa.  Flip and cook on the other side.
Serve hot with coconut chutney, ginger chutney.