Kheerni

Kheerni
- Shobha Tuliani,
Home made pure ghee 2 tbl spoons. Half a cup of rice, chana dal, moong dal n tur dal each. Soak for an hour or so. Jaggery, handful of raisins, cashews, few almonds n pistachoos, few strands of kesar, powder of 10 to 12 cardamoms.
Heat ghee in a pressure cooker n add cardamom powder. One bowl of grated coconut to be added n roasted in ghee. Add the soaked dal n chaval all together. Roast on medium flame for some time.  Keep stirring frequently.  Add more ghee if required. Add soaked raisins, kesar strands n broken cashew pieces. Add gur as per the sweet taste you like.  Add lots of water. Pressure cook it for half n hour. Simmer it for some time. The consistency should be thicker than normal kheers n thinner than pongal rice. Garnish it with grated almonds n pistachios n enjoy!

Raw mango rice

Raw Mango Rice
- Aparna Rao
Ingredients:
3 small bowl fulls cooked rice, 3 raw mangoes, ginger, chillies, peanuts;
Cook rice and set aside,
Peel and grate mangoes, fine chopped ginger and chillies. Seasoning- heat 2/3 spoons oil, add in a spoonful of chana dal, when it's semi roasted add a spoonful of udid dal, add the peanuts, let these roast well. Add in rai, jeera, sukha mirch, ginger chillies, kadi patta, hing and stir up the seasoning. Add in grated mango and haldi, and let this simmer. The entire process takes about 12 minutes. Put off the stove and mix in the rice. Add ghee and salt while mixing.  The rice should be separate and full. The texture has to be not too dry not too sticky. Add the right quantity to the mixture so that the khatta taste is just right.
Note - salt is to be added to the rice and not the raw mango seasoning. If salt is added to the seasoning, its colour changes due to some reaction.

Carrot cake

Carrot cake:
- Sangita Kalarickal

2.5 cups AP flour
2.5 cups grated carrots
1-1/3 cup white sugar
1/4 cup brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp vanilla extract
1 tsp baking powder
1 tso baking soda
3 eggs (or 3/4 cup apple sauce)
6 ounces (about 1-1/4 cup) yogurt
6 ounces (about 1-1/4 cup) olive oil

Mix carrots, flour, spices, baking powder and soda nicely. In a separate bowl mix eggs, sugars well until smooth, then add yogurt and oil. Combine well until you get a nice mixture.

If you want some additional texture add 1/2 cup chopped nuts.

Pour into cake pan, bake at 350 deg

Inspired by recipe from Alton Brown.

Drumstick sabji

Drumstick sabji
- Bindu Mohanan
Drumstick medium. Size about 500 cut into medium. Pieces.  Onion three big ones and tomotoes 2 big ones .  ginger garlic green chili paste and salt to taste  and regular masalas.

Grind the onions into a rough paste and add in the hot oil with kadipatta.  Sauté the onions till brown now add the tomato puree and  ginger garlic and green chilli paste and sauté it.  Now add 1 tsp haldi pwd 1 tsp mirchi pwd and 2 tsp of corriander pwd and 1 tsp of garam masala pwd and saute it .   now add 1 galss of water and ket it boil and. Add salt and the drumsticks into it.  Close and cook for 30. Mins.  Check thw drumstick if cooked add corriander leaves and serve. 😋😋😋😋😋

Grated raw mango/kairi pickle

Grated raw mango/kairi pickle
- Aparna Rao
Masala- salt, chilli powder- equal quantities, as per taste, methi powder, 1/2 spoon haldi, methi powder one teaspoon flat for 3 vatis of grated mango.  Peel and grate 2 to 3 mangoes... Mix the masala and stir in. Now heat 1/2 to 3/4 of vati oil in a deep pan, sputter a spoon ful of rai, add hing, add in the grated mango and let it simmer for a minute, mix well. Done... Enjoy with parathas, rotis dal rice, plain rice and ghee...

Crab curry thalaserry style

Crab curry thalaserry style
- Bindu Mohanan
Small size crabs wash and cut and wash nicely and set it aside
Three orions .  two tomatoes.  Ginger lasoon paste.

In a vok pour two tsp oil and cut one onion into thin slices and fry till transuslent.  Two onions two tomatoes make a paste .  when the onion are light brown pour in the onion tomato paste and add in the ginger garlic paste and mix it well.  Add red chilli pwd.  1tsp haldi pwd 1 tsp dhaniya pwd 2 tsp and chiken masala 1 tsp and mix well .  add salt to taste.  Now add the crabs and let it boil until they are cooked.   Whwn cooked add some. Pepper pwd and mix well.  Garnish it with corriander leaves and kadipatta and serve yummy😋😋😋😋