Mushroom Pepper Fry

   Ingredients      
   
  Mushroom 250 grams cut into pieces (can be prepared for more quantity as it shrinks)
  Oil 2 table spoon
  Green chillies 1
  Coriander leaves chopped
  Pepper powder 1/4 to 1/2 tsp
  Vinegar 1/2 tsp or lemon juice 1/2 tsp
  Soya sauce 1/2 tsp (contains salt)
  Salt to taste

 
Procedure

• Heat oil in a pan. Add green chillies and coriander leaves (50%). Fry a little. 
• Add mushroom and fry it in high flame. 
• Add pepper powder, vinegar, soya sauce and salt to taste. Fry until crispy.
• Garnish with coriander. 

Khara/Savory Pongal

  
  Ingredients - Serves around 4 people         
  
  Rice 1 cup (about 150 grams)
  Moong dal 3/4 cup
  Cashew broken into pieces 10-15
  Pure ghee 4-5 tablespoon
  Fresh coconut 3-4 tablespoon
  Pepper corn 1/2 to 1 tsp (about 10-15 corn)
  Cumin seeds (jeera) 1 tsp
  Ginger grated 1/2 inch
  Salt to taste
  Coriander leaves few
  Turmeric powder 1 pinch

  Procedure

• Wash rice and keep it aside for 10 minutes.
• Heat 1 tsp ghee in a pan. Add turmeric powder. Add washed rice & fry until it becomes warm. Keep it aside.
• Heat 1 tsp ghee in a pan. Add & fry moong dal until you get a little aroma. Don't fry too much. Keep it aside.
• Mix fried rice and dal in a pressure cooker. Add water in 1:3.5 ratio and cook under pressure for 4 to 5 whistles until it becomes soft.
• Heat 2 tsp of ghee. Add pepper corn & fry a little. After it splutters add cumin seeds (jeera) & fry a little. Coarsely powder it in a mixer.
• Fry split cashew in 2 tsp ghee and keep it aside.
• Pour cooked rice and dal to a pan. Add pepper-cumin powder, salt, grated coconut, fried cashew, coriander leaves, grated ginger and left over ghee. Mix it. Heat it by adding a little water if necessary until it is soft.
• Serve with sweet chutney (recipe already published), chutney, raita, etc.

Sweet Pongal

   
  Ingredients         

  Rice 1 cup (150 grams)
  Moong dal 3/4 cup
  Jaggery powdered 3 1/2 cups
  Cashew broken into pieces 10-15
  Raison 10-15
  Cordamom powder 1 tsp
  Saffron 1 pinch
  Ghee 1/4 to 1/2 cup
  Dry coconut 1/2 cup
  Turmeric powder a pinch  

 
Procedure

• Wash rice and keep it aside for 10 minutes.
• Heat 1 tsp ghee in a pan. Add turmeric powder. Fry washed rice until it becomes warm. Keep it aside.
• Heat 1 tsp ghee in a pan. Fry moong dal until you get a little aroma (don't fry too much). Keep it aside. 
• Heat 1 tsp ghee. Fry cashews and raisins. Keep it aside. 
• Mix fried rice and dal in a pressure cooker. Add water in 1:3.5 ratio and cook under pressure for 4-5 whistles until it becomes soft.
• Take a pan. Add 3/4 cup of water. Add powdered jaggery. Bring it to boil until jaggery is completely dissolved. Strain the syrup to get rid of impurities. 
• Add this syrup to cooked rice and dhal and add ghee. Mix well. Bring it to boil until the syrup is absorbed. 
• Add dry coconut, cardamom, saffron, fried cashew and raisins and mix well. 
• Adjust the level of taste as needed by adding jaggery, cashew, raisins, ghee, etc. Serve hot.

Mango Tokku

   
   Ingredients - Serves around 4 people
         

   Raw mango 1 big size (Totapuri)

   Red chilli powder 1-11/2 tsp

   Methi powder 1/2 tsp( fried)

   Jaggery powder 2tsp

   Sugar 2-3 tsp

   Mustard 1/2 tsp

   Hing (asafoetida) 1 pinch

   Turmeric powder 1/4 tsp

   Oil 3-4 tsp

   Salt to taste 

Procedure

• Peel the skin & grate the mango ( cook it in a microwave for 3 min - optional)
• Heat oil in a pan. Add mustard. Allow it to splutter. Add hing & turmeric. Add grated cooked in
• Microwave mango. If uncooked fry until soft in medium flame.
• Add red chilli powder, methi powder,sugar, jaggery powder,salt.mix well and cook it in low flame for 3-4 min.
• Use it with roti chapati, dosa, rice and little oil.
• Can be preserved in fridge

Mint (pudina) rice bath

   Ingredients - Serves around 4 people 
       
  Basamati or Jeera or Sona Masoori rice soaked in water 1/2 hour -250grams
  Pudeena leaves (mint leaves) small bunch
  Coriander leaves little 
  Green chillies 2
  Ginger small piece
  Garlic 4-5 cloves
  Garam masala 1tsp
  Salt to taste
  Peas normal baked or frozen 1 small cup
  Onion 2 sliced length wise
  Oil 4 table spoon
  Ghee 2 tsp 

Procedure

• Grind mint leaves, coriander leaves,ginger,garlic,green chillies in a mixee to make smooth paste. Keep it aside.
• Heat oil & ghee in a pressure cooker
• Add sliced onion. Fry until brown
• Add ground masala paste. Fry for 2 minutes. Add garam masala
• Add soaked rice and peas. Mix well. Fry 1-2 minutes. Add water (1:2 ratio of rice) . Add salt to taste. Mix well and cook in pressure cooker for 3 whistles.
• Serve with raita

Stuffed Brinjal

   
  Ingredients - Serves around 4 people        

 Small round brinjal approximately 8-10
 Onion medium size 2 finely chopped
 Jaggery big marble size (powdered) 
 Tamarind big marble size (soaked and squeezed)
 Oil 4 tablespoon
 Dry coconut powder 3 tsp
 Red chilli powder 1/2 tsp
 Coriander powder 1 tsp
 Salt to taste
 Turmeric powder 1/4 tsp
 Mustard 1/4 tsp
 Ginger garlic paste 1 tsp (optional)
 Chopped coriander leaves
 For masala powder

•  Groundnut seeds 3 tsp
•  Jeera 1/2 tsp
• Fried gram dal 2tsp
• White Sesame seeds (Til) 1 tsp 

Procedure

• Prepare masala powder by frying all masala powder ingredients without oil till good aroma comes. Mix it with dry coconut and make powder.
• Mix masala powder with chopped onion,tamrind juice, jaggery, red chilli powder, coriander
  powder, turmeric, salt and ginger garlic paste (optional) to make a paste
• Cut small brinjals vertically and horizontally all the way to the bottom  but do not cut completely. Fill it up with the above paste
• Heat oil in pressure cooker. Add mustard and allow to splutter. Add remaining masala paste. Fry 1or 2 minutes. Place stuffed brinjal in it. Add 1 or 2 cup of water to make gravy
  (little watery).
• Cook in pressure cooker for 2 whistles and allow to cool.
• Garnish with coriander leaves and serve with chapati, roti, poori, etc.

Paddu

   Ingredients - Serves around 4 people       
   
  Dosa rice 150 gram
  Urd dal (white lentils)  4 tsp
  Chana dal (Bengal gram) 2tsp
  Toor dal 2tsp
  Fenugreek (Methi) seeds 1/4 tsp
  Poha (beaten rice) 2tsp
  Oats 2tsp (optional)
  Soji (Chiroti Soji prefered) 2tsp
  Onion finely chopped 1
  Chopped coriander leaves 2-3 tsp
  Fresh coconut pieces chopped 2 -3 tsp
  Salt to taste

 For seasoning

  Oil 1 tsp
  Mustard 1/4 tsp
  Chana dal 1 tsp
  Curry leaves 5-6 leaves finely chopped

 
Procedure

• Soak dosa rice, urd dal, chana dal, toor dal and methi seeds in water for 4-5 hours.
• Add to it poha and oats. Soak for further 10 minutes.
• Grind it in a mixer with water to make a smooth paste like dosa batter. Add salt to taste
  and keep it overnight.
• Next morning add chopped coriander leaves, fresh coconut pieces and season it.
• For seasoning - Heat oil. Add mustard. Allow it to splutters. Add chana dal and curry leaves.
  Fry until little brown. Mix it with batter.
• Heat paddu pan and grease all moulds with oil. Now slowly pour the batter into each of
  the moulds upto 3/4th of the mould.
• Reduce heat to medium flame and leave the batter to cook for 2-3 minutes. Add little oil to
  each of them. Once cooked on one side flip the paddu over to other side and cook the other
  side on low flame for 2-3 minutes.
• Once cooked on both sides, remove paddu from pan and serve hot with any chutney.
• Batter can be kept in fridge and used on other days.
  
  
  
  
  
  

Paneer Burji

   Ingredients - Serves around 4 people         

   Panner 200 grams
   Oil 2 table spoon
   Jeera 1/4 tsp
   Green chillies 1
   Onion 1 big chopped
   Turmeric 1/4 tsp
   Garam masala 1/2 tsp
   Ginger garlic paste 1 tsp
   Tomato 1 chopped
   Salt to taste
   Coriander leaves for garnishing

Procedure

• Heat oil in a kadai. Add jeera,,chopped onion,ginger garlic paste,green chillies,turmeric .
• Fry until little brown.
• Add chopped tomato, fry until soft
• Add garam masala.salt and little water.mix well
• Add crushed Paneer , mix well. Fry 2-3 minutes
• Garnish with coriander leaves and serve with chapati/ roti

Chatapat peas corn pepper

   Ingredients - Serves around 4 people

 

   peas ( fresh/ frozen) 1 small cup

   American sweet corn 1 small cup

   onion small 1

   capcicum sliced 1/4 cup

    ginger small piece sliced

    zeera 1/4 tsp

    oil 1tsp

    salt to taste

    pepper powder 1/4 tsp

    nimbu juice 1 tsp

    coriander leaves for garnishing

For masala powder

   groundnut seeds 2 tsp

    til white 1/2 tsp

    zeera 1/4 tsp

   grated dry coconut 2 tsp

Procedure

• Prepare masala powder by frying groundnut seeds,til,zeera. Add dry coconut and powder it
• Heat oil in a pan. Add jeera,chopped onion,ginger,chopped capcicum . Fry until crispy.
• Add boiled peas & sweet corn. Add masala powder, pepper powder, salt . Mix well & add lemon juice
• Garnish with coriander leaves & serve hot

Mango Chutney

   Ingredients - Serves around 4 people

   Raw mango 1

   Byadgi or red chillies 4-5

   Fenugreek (methi seeds ) 1/4 tsp

   Grated coconut 1small cup

   Salt to taste

   Jaggery 1-2 small pieces

   For seasoning

   Oil 1tsp

   Mustard seeds 1/2 tsp

   Hing pinch

   Curry leaves

Procedure

• Peel skin of mango & cut it into pieces.
• Fry fenugreek in a pan & keep it aside.
• Fry red chillies in the pan until roasted. Add mango fry for 1-2 min. in low flame remove.
• Add grated coconut, jaggery and salt. Cool it and add fenugreek.
• Grind above in a mixer to make paste (not too smooth ). Add little water if necessary.
• Season it by heating oil. Add mustard seeds. Allow it to splutter. Add hing, curry leaves, fry little add to chutney