Jackfruit Fritters/ Mulik

Recipe Type : Indian                                                                        Yield : 15 nos.
Preparation Time : 5 mins                                                               Cooking Time : 3 mins

Ingredients:
1 cup chopped jackfruit
2 tsp sugar
1 tbsp jaggery powder
4 tbsp semolina (if required)
5 cashew nuts
1 tbsp sesame seeds
1/4 tsp cardamom powder (optional)
1/4 cup + 1 tbsp white rice (soak)
salt to taste
1/2 cup frying oil

Method:
1. In a blender add chopped jackfruit and soaked white rice. Make a fine paste. Don't add water.
2. Add salt, cardamom powder (optional), sesame seeds, jaggery powder, sugar, cashew nuts, and semolina. Mix well.

3. Heat a pan containing oil.
4. Drop lemon size mulik batter into frying pan.

5. Deep fry until mulik becomes golden brown color or fully cooked.

Mushroom Masala

Recipe Type : Indian                                                                       Yield: 5
Preparation Time: 15 mins                                                             Cooking Time: 25 mins


Ingredients:
1 tbsp dried fenugreek leaves (Kasuri methi)
1 tomato
1 onion
1 tsp chilly powder
1/4 tsp turmeric powder
5 cashew nuts
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 cup water
1 tbsp clarified butter
1/2 inch cinnamon stick
2 big cardamom
1/2 tsp garam masala
2 garlic
1/2 inch ginger
200g chopped mushrooms
1/2 tsp salt
2 tbsp chopped coriander leaves

Method:
1. Heat a pan. Add clarified butter.
2. Add cinnamon stick, and big cardamom. Fry for 30 seconds.
3. In a blender add ginger, garlic, cashew nuts, chopped onion, and chopped tomato. Make a fine paste.
4. Now add ground masala into cooking pan. Cook for 6 mins.
5. Add dried fenugreek leaves, salt, turmeric powder, chilly powder, cumin powder, coriander powder, and garam masala. Cook for another 2 mins.
6. Now add chopped mushrooms and pour water. Cook for another 6 mins.
7. Garnish with coriander leaves.

Cocoa-Wheat flour Ladoos

Recipe Type: Indian                                                          Yield: 20 ladoos
Preparation Time: 5 + 20 mins                                         Cooking Time: 20 mins

Ingredients:
2 cups of wheat flour
2 cups of sugar powder
1 tsp of cardamom powder
1 tbsp pieces of cashew nuts
15 raisins
1/2 cup of clarified butter (ghee)
1/4 cup cocoa powder

Method:
1. Heat a nonstick pan. Add 1 tbsp of clarified butter, raisins and cashew nuts. Fry for 2 mins.
2. Now put wheat flour and pour remaining clarified butter. Mix well. Fry for 15 min on a low flame.

3. Add sugar powder, cocoa powder and cardamom powder. Mix well.

4. Switch off gas. Let it cool.
5. Prepare small round ladoos.

Alsande Upkari/ Long beans Saute

Recipe Type : Indian                                                                          Yield : 4
Preparation Time : 15 mins                                                               Cooking Time : 15 mins

Ingredients:
250g long beans
2 Byadagi chilies
1/2 tsp salt
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
3 tbsp water (if required add more)
6 curry leaves
1 tsp black lentils
1 tbsp grated coconut

Method:
1. Heat a pan. Add oil. Put mustard seeds, black lentils, curry leaves, Byadagi chilies, asafoetida for tempering.
2. Now add chopped long beans, grated coconut and salt. Cook until long beans are done.

Vegetable Idli

Recipe Type : Indian                   Soaking Time : 3 hrs                            Yield : 12 nos.
Preparation Time : 10 mins        Fermentation Time : 6 hrs                  Cooking Time : 20 mins

Ingredients :
1 and 1/4 cup idli rice
1/2 cup black lentils (urad dal)
water (as required)
1 tsp salt
2 tsp oil
2 tbsp grated carrot
1 tbsp finely chopped green bell pepper
1 tbsp finely chopped red bell pepper
1 tsp finely chopped green chilly
1 tbsp coriander leaves


Method :
1. Soak idli rice and black lentils for 3 hours.
2. Grind soaked idli rice and black lentils using little water coarsely.
3. Add salt. Batter should be in thick. Adjust the batter consistency using water. Mix well.
4. Ferment batter for 6 hours.
5. Now add all finely chopped veggies into idli batter. Mix well.
6. Grease idli molds with oil or clarified butter (ghee).
7. Heat idli cooker with water.
8. Fill batter into the idli molds. Steam for 20 mins.

                                     

9. Serve hot vegetable idlis with sambar or chutney.

                                     

Mango-Avocado Chat

 Yield : 4                                                                            Preparation Time : 10 mins        

Ingredients:
1 green chilly
2 mangoes
2 avocado
1/4 tsp salt
1 tbsp coriander leaves
2 tbsp sev

Method:
In a bowl add chopped avocado, chopped mangoes, sev, finely chopped green chilly, salt, and coriander leaves.

Mango-Avocado Salsa

 Yield : 4                                                                            Preparation Time : 10 mins        

Ingredients:
1 green chilly
2 mangoes
2 avocado
1/4 tsp salt
1 tbsp coriander leaves


Method:
In a bowl add chopped avocado, chopped mangoes, finely chopped green chilly, salt, and coriander leaves.
                                         

Leftover chapati makeover using gunpowder/mooligai podi

Recipe Type : Indian                                                                           Yield : 2
Preparation Type : 2 mins                                                                   Cooking Time : 5 mins

Ingredients:
2 tbsp gunpowder/mooligai podi (Recipe link)
2 tbsp finely chopped onion
salt to taste
2 tbsp butter
1 tbsp coriander leaves
6 chapati (Indian bread)

Method:
1. Heat a pan. Add butter. Once butter melts add mooligai podi and chopped onion. Cook on a low flame for 2 mins.

2. Now add chopped Indian bread. Cook for 2 minute.

3. Finally garnish with coriander leaves.

Masala Roti

 Recipe Type : Indian                                                                             Yield :8 nos.
 Preparation Time : 10 mins                                                                  Cooking Time : 3 mins

Ingredients:
1 and half cup wheat flour
1/2 tsp chilly powder
1/2 tsp turmeric powder
water
1 tbsp dried fenugreek leaves (kasuri methi)
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp carom seeds (ajwain seeds)
3/4 tsp salt

Method:
1. In a bowl add all ingredients. Mix well. Pour water as required to form a dough.

2. Prepare medium sized dough balls.

3. Use the rolling pin to flatten each dough ball into round shapes.
4. Heat a flat-pan. Apply butter or oil and place the roti. Fry it on the pan.
5. Cook on both sides.

6. Serve hot roti with curd, chundo or chutney.

Tawa Idli

Recipe Type : Indian                                                                      Yield : 2
Preparation Time : 5 mins                                                             Cooking Time : 7 mins

Ingredients:
8 idlis  (Check my blog post for idli recipe: http://avanicancook.blogspot.com/2016/05/idli.html
2 tbsp finely chopped onion
2 tbsp gunpowder/mooligai podi (Check my blog post for mooligai podi recipe : http://avanicancook.blogspot.com/2016/06/gunpowdermilagai-podi-mooligai-podi.html )
3 tbsp butter
1 tbsp coriander powder

Method :
1. Heat a flat-pan (tawa). Add butter.
2. Once butter melts, add mooligai powder and finely chopped onion. Cook on a low flame.

3. Fry for 2 to 3 mins. Now add chopped coriander leaves.

4. Place idlis on the flat-pan and fry for 3 mins (Fry each idli on both the sides.)

Enjoy!!!

Gunpowder/Milagai Podi/ Mooligai Podi

Recipe Type: Indian                                                                   Yield : 1 and half cup
Preparation Time : 3 mins                                                         Cooking Time : 15 mins

Ingredients:
1/4 cup sesame seeds
1/4 cup split bengal gram (chana dal)
1/4 cup split black gram (urad dal)
2 tsp white rice
1/4 tsp asafoetida
15 Byadagi chilies
1 and 1/2 tsp salt
1 tsp sugar
5 black peppercorns

Method :
1. Heat a frying pan. Add black peppercorns and sesame seeds. Fry for 2 mins on a low flame.
2. Fry all these ingredients -- split bengal gram, split black lentils, white rice, and Byadagi chilies -- separately for 3 to 4 mins on a low flame.
3. Fry asafoetida for 10 seconds.
4. Allow to cool down.
5. In a blender add all fried ingredients, salt and sugar. Make a fine powder.



 Note: You can use this powder for preparation of tawa idli or spicy dosa.

Onion Adai

Recipe Type : Indian                   Soaking Time : 4 hrs                  Yield : 8 nos.
Preparation Time : 10 mins        Fermentation Time: 3 hrs          Cooking Time : 4 mins

Ingredients:
1 cup rice
2 tbsp black lentils (urad dal)
2 tbsp split Bengal gram (chana dal)
3 Byadagi chilies
1/2 cup water
1 tsp salt
1 finely chopped onion
1 tbsp coconut oil

Method:
1. Soak rice, urad dal, and chana dal for 4hours.
2. Grind all ingredients to make paste.
3. Ferment the batter for 3 hours.
4. Now mix chopped onion into batter.
5. Heat a griddle. Add little oil.
6. Pour one ladle of batter. Cook on both sides.

7. Serve with chutney.

Vegetable Masala

Recipe Type : Indian                                                                    Yield : 6
Preparation Time :10 mins                                                          Cooking Time : 25 mins

Ingredients:
1 red onion
2 tomatoes
1 tbsp cashew nuts
2 tsp water melon seeds (optional)
2 tbsp chopped coriander leaves
1 tsp garam masala
1 cup water
10 long cut slices of green bell pepper
5 long cut slices of red bell pepper
7 cauliflower florets
6 long cut carrot slices
6 potato slices
1 tsp cumin seeds
1 tsp cumin powder
1 tsp coriander powder
2 tsp chilly powder
1/2 tsp turmeric powder
5 garlic cloves
1 inch ginger chopped
2 tbsp yogurt
3 tbsp clarified butter (ghee)
1 & 1/2 tsp salt
1 chopped green chilly
1/2 tsp asafoetida

Method:
1. In a blender add chopped tomatoes and make it's puree.
2. Prepare cashew nuts and water melon seeds paste.
3. Prepare onion paste.
4. Make ginger-garlic paste (1 inch ginger + 5 garlic cloves).
5. Heat a pan. Pour 3 tbsp of clarified butter (ghee).
6. Put cumin seeds. Fry for 15 sec.

7. Add onion paste. Fry for 3 mins.

8. Add chopped green chilly. Cook for 3 mins.

9. Add ginger-garlic paste. Fry for 2 mins.

10. Add garam masala, chilly powder, asafoetida, turmeric powder, coriander powder, cumin powder, and salt. Cook for 1 min.

11. Pour tomato puree. Cook for 3 mins.

12. Add yogurt, cashew nuts and water melon seeds paste. Cook for 3 mins.

13. Put all vegetables and 1 cup of water. Mix well. Cover pan with a lid and cook for 12 mins.

14. Garnish with coriander leaves.

Brinjal Fritters/ Vaigana Podi

Recipe Type: Indian                                                                     Yield: 4
Preparation Time: 10 mins                                                          Cooking Time: 20 mins

Ingredients:
10 Eggplant (Brinjal) round circles
3/4 tsp of chilly powder
1/2 tsp of salt
1/4 tsp of cumin powder
1/4 tsp of coriander powder
1/4 tsp of turmeric powder
1/4 tsp of garam masala
1/2 cup of semolina (rawa or suji)
1 cup of coconut oil
2 tbsp of rice flour
1/2 tsp asafoetida
1 tbsp of water

Method:
1. Cut eggplant into thin round circular slices.
2. In a bowl add salt, chilly powder, garam masala, asafoetida, coriander powder, cumin powder and rice flour.

3. Add little water. Mix well. Put the eggplant slices into the bowl. Mix well. Keep this bowl aside for       5 mins.

4. In a plate add rawa, pinch of salt and 1/4 tsp of chilly powder.
5. Dip the eggplant slices on both sides in the rawa mixture.

6. Heat a pan containing oil.

7. Deep fry eggplant slices in the oil.

8. Serve with tomato ketchup.