Malvani Egg Curry

Ingredients:

Eggs -2 hard boiled, peeled

Onion - 2

Ginger -  ½ inch

Garlic - 5to 6 cloves

Fresh coconut -  ½ cup

Curry leaves - 7 to 8

Coriander - ¼ cup

Black pepper corn - 5 to 6

Cinnamon- ½ inch

Cloves- 3 to 4

Malvani masala -  2tspn

Turmeric - ½ tsp

Garam masala -1 tspn

Oil -  2 tbsp

Recipe:

• Heat 2 tspn of oil. Add 1 sliced onion , ginger and garlic.
• Saute till onion is translucent.
• Add whole spices, coconut and roast till the coconut is golden brown in color.
• Keep it aside and let it cool down.
• Add this to blender and make a smooth paste.
• In another pan heat 1 tbsp of oil.
• Add curry leaves . once curry leaves started to splutter add 1 finely chopped onion.
• Once onion is nice brown in color add malvani masala , turmeric powder.
• Saute till oil starts to separate.
• Then add ground paste and 3 cups of water.
• Bring the curry to boil.
•  Add eggs and simmer for about 5 mins on low heat.
• Garnish with fresh coriander.
• Serve hot with steamed rice.

* you can add red chilly powder instead of malavani masala.

Rava Uttapam

Ingredients:

Semolina -1 cup

Yogurt - ½ cup

Tomato – 1 small

Onion - 1

Green chilli  – 2

Coriander leaves – ¼ cup

Salt

Oil

Recipe:

• In a large mixing ball add semolina, yogurt and salt.
• Mix well by adding water until the batter is slightly thicker than dosa batter.
• Now add finely chopped tomato,Onion, green chillies and coriander.
• Mix all together and keep it aside for 10 mins.
• Mix well and check the consistency. It should be thicker than dosa batter.
• Heat pan on medium flame.
• When the pan is hot, reduce the flame to low and pour the ladle full batter and spread into the circle.
• It should be smaller and thicker than dosa.
• Dizzle oil around the edge.
• Cook until it is brown. Flip it and cook the other side till it is brown in color.
• Serve hot with chutney/ tomato ketchup.

Prawns Pulav

Ingredients:

Prawns -200 grams

Rice - 1 cup

Onion - 2

Green chillies -  2

Mint leaves - 10 to 15

Biryani Masala - 2 teaspoons

Red chilly powder - 1 teaspoon

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Tomato - 1 medium sized

Coriander Leaves - 2 tablespoons

Turmeric powder - 1/2 teaspoon

Ginger Garlic paste - 2 teaspoons

Lemon Juice - 1 tablespoon

Yogurt - 2 tablespoon

Oil - 2 tablespoon

water - 2 cups

salt

Recipe:

• Wash and soak the rice for 30-40 mins.
• Wash prawns thoroughly under running water.
• Marinate the prawns with turmeric powder, salt and lemon juice. Keep it aside for 30 mins.
• Heat oil in a pressure cooker.
• Add sliced onion and saute till brown and crisp.
• Add ginger garlic paste and saute for about 5 mins.
• Now add chopped tomato, green chillies and fry till it turns mushy.
• Add biryanimasala, red chilly powder, turmeric powder, coriander powder and cumin powder.
• Fry well till the raw smell goes off.
• Now add curd and mix everything well.
• Add soaked rice and marinated prawns. 
• Mix well and fry for about 4-5 mins
• Add salt, coriander leaves , Mint leaves and mix it all well.
• Once everything is mix well add boiled water.
• Cover the pressure cooker with the lid and pressure cook for 1 whistle on medium flame.
• Simmer and cook for 5 mins.

Rice Vermicelli Upma

Ingredients:

Rice Vermicelli – 2 cups

Onion -1

Mustard seeds – 1 tsp

Urad Daal – 1 tsp

Curry leaves – 8-10

Green Chilly – 2

Ginger – ½ Inch

Water – 5 cups

Salt

Recipe:

• Boil 5 cups of water and add rice vermicelli.  Boil for 5mins on medium flame.
• Transfer this to a colander and drain the water.
• Keep cooked sevai aside
• Heat oil in a pan
• Add mustard seeds, urad daal, curry leaves .
• Once urad daal turns light brown ,add green chilly.
• Add onion and saute for 5 mins, till the onion become translucent.
• Add freshly grated ginger.
• Add the cooked vermicelli and salt to this, stir continuously breaking any lumps (on medium heat) and the cooked onions incorporates into the vermicelli.
• Garnish with nylon sev or freshly grated coconut.

Besan Ladoo

Ingredients :

Besan - 2 cups
Fine semolina - 1/2 cup
Powdered sugar - 1 cup
Cardamom powder - 1 teaspoon
Nutmeg powder - 1/2 teaspoon
Ghee/ clarified butter - 1/2 cup
Cashewnuts and almonds - 1/2 cup
Raisins - 1 tablespoon

Recipe :

• Put 3 tablespoons of ghee in a pan.
• Once heated add besan and roast on low flame for 10-15 mins
• Keep on stirring continuously.
• Once besan turns deep golden in color and aromatic, take out in a mixing bowl to cool down.
•  In the same pan add some ghee and roast the semolina. 
•  Roast the sooji with stirring constantly till it changes its color slightly. 
• You will get a nice aroma of roasted sooji.
• Add semolina to besan, cool down and sieve it well.
• Add nutmeg powder, cardamom powder, powdered sugar, roasted dry-fruits. 
• Mix everything well.
• Heat some ghee and pour on the mixture and make ladoo. Add ghee little by little.

*Take care not to burn the flour, as well as make sure roasted well. 

*If not roasted properly, then the raw smell  and taste of besan will not be pleasant.

Coconut Ladoo

Ingredients:

Desiccated Coconut -2 cups

Condensed Milk – 1 cup

Cardamom Powder

Saffron

Recipe:

• Into a thick bottom Kadai add 2 cups of desiccated coconut and 1 cup of sweetened condensed milk.
• Heat the mixture, stirring constantly, so that it does not stick to the bottom of the pan.
• Once heated, cook on slow flame till the mixture starts leaving the sides of the kadai ( for about 5 minutes)
• Remove from the fire and let it cool down.
• Add cardamom powder and saffron.
•  Pinch small to medium balls from the mixture and form ladoos.
• Roll the ladoos in desiccated coconut
•  stays good for 4 to 5 days in the fridge.

Biryani Masala Powder

Ingredients:

Fennel seeds -2 tablespoon

Star anise - 2

Cumin seeds -1teaspoon

Green Cardamon - 5 to 6

Coriander Seeds - 3 tablespoon

Cloves – ½ teaspoon

Cinnamon sticks - 2 to 3

Black pepper corn - 1 teaspoon

Black cardamon - 4

1 nutmeg crushed

Red chilly - 5 to 6

Bay leaves - 2

Mace - 2 to 3

Stone flower – 1 teaspoon

Recipe:

• Dry Roast all the ingredients on low heat till it is well roasted.
• Remove them to a plate and let it cool down completely
• Make a fine powder in a blender
• Store the powder in air tight container
• You can use this powder to make different types of biryani.

Sukhdi/ Gud Papdi

Ingredients:

Wheat Flour - 1 cup

Jaggery - 1/2 cup
Ghee - 1/2 cup
Cardomom powder
Almonds for garnishing

Method:

• Grate jaggery very finely..Grease a plate with ghee and set aside.
• Heat ghee in a pan and roast the wheat flour on medium flame till it changes the colour to golden brown and u get nice aroma .
• Keep stirring to avoid getting burnt
• Switch off the flame and quickly add grated jaggery , cardomom powder and mix well.
• Mix till the jaggery melts completely 
• Put this mixture into the ghee greased plate and level it with the back of spatula .
• Do it quickly.Else u can’t level it. Add sliced almonds on the top. 
• After 2-3 minutes,mark the shapes using a knife. If it cools down completely, you cannot slice it properly.
• Let it cool down completely, remove the pieces gently

*you can also sprinkle some poppy seeds on the greased tray.. and then pour the mixture.

Tomato Chutney

                    

Ingredients:

Tomato - 4

Mustard seeds - 1 teaspoon

Urad daal - 1 teaspoon

Curry leaves - 7 to 8

Kashmiri Red Chilly Powder - 1 teaspoon

Fenugreek - cumin seeds Powder - 1 teaspoon

Sambar Masala - 1/2 teaspoon

Oil - 2 teaspoons

Salt to taste

Recipe:

• Heat the oil in a pan.

• Add mustard seeds, urad daal and curry leaves. Let them splutter.

• Add coarsely ground / finely chopped tomatoes and cook till it becomes soft.

• Then add kashmiri red chilly powder, fenugreek -cumin seeds powder , sambar masala and salt

• Cook until oil starts to separate. 

• Add some water to adjust the consistency

• Enjoy the chutney with dosa or with the steamed rice.

Mixed Daal Dosa

Ingredients:

 Rice -1 cup

Toor Daal     - 2 tbsp

Urad Daal     - 2tbsp

Chana Daal   - 2tbsp

Moong Daal  - 2 tbsp

Red chilly      - 2

Curry leaves - 5

Cumin Seeds - 1tsp

salt to taste

oil/ghee or butter as required

Recipe:

Rinse the lentils and rice for a couple of times in water.

Then soak all the lentils,rice, red chillies and curry leaves overnight in enough water or for 7 to 8 hours

Discard this water, the next day.

Wash the lentils in clean water. drain well.

Then add lentils along with cumin seeds in a grinder jar

Grind till smooth paste. 

Season the batter with salt.

Heat a tava or thick bottomed griddle.

Take a ladle of the batter. pour the batter on the tava and spread the batter in a round circular portion with the ladle.

Cook till it is crispy

Serve with sambar or chutney