Taco seasoning mix

Taco seasoning mix formula
- Sangita Kalarickal:
change up the chilli powder proportion if you need more teekha
Taco seasoning
1 tablespoon chilli powder
1 1/2 teaspoons ground jeera
1/4 teaspoon ea of dried oregano, garlic powder, onion powder
Salt

Aviyal

Kerala Special - AVIAL
- Bindu Mohanan

veggies : white pumpkin ,red pumpkin,yam,kacha kela,beans,green chowli,carrot,drumsticks,
masala: coconut, jeera
coconut oil, kadipatta, imli juice and curd

cutting of veggies : see that u cut the veggies in same size and thin...especially the yam and kaccha kela..kaccaha kela cut and put into haldi ka pani.
Method: wash all veggies and put them in the big vok...with little imli the pani and little water. add into it haldi pwd and mirchi pwd and salt green Mirch slit and kaddipatta and on the gas. don't use a karchi to mix the veggies as the veggies will break . check the yam as it the toughest to cook . as the veggies are cooking make.the masala .grind the coconut and geera into a paste. when the veggies are done add a little curd and mix it well then add the coconut mix into it.and mix it slowly. last add two tsp of coconut oil.on top . yummy can HV with rice or hot Roti's..in Kerala it is one of the side dishes when u make sadhya.

Sabudana khichdi

Sabudana khichdi
- Deepa Borkar:
Wash and soak sabudana overnight. The trick is in washing it 5 to 6 times and leavubg behind just a bit of water. The starch drains out with the washing.  Next day before making Khichdi grind equal measure of roasted peanuts.  Boil and mash a potato. Then grind green chillies as per taste. Cumin seeds. And apply to soaked sabudana  if u like apply little chilli powder also.  Taste comes wow. Add a little sugar salt and lemon juice. You gat a proper mix of sabudana, potato, roasted peanuts, salt, sugar, green chillies.
Heat ghee to n hot kadai. Put cumin seeds and once they splutter add the sabudana  mix and stir it well. It takes about 10 mts to get sabudana cooked.

Tips for khichdi:
- Pallavi Ghorpade -
adding sabudana, keep stirring, but it is likely to stick. So just 2 minutes or so before turning off the gas, heat a tawa and keep the sabudana kadai on the tawa as you stir. The heat will reduce but you will still have some heat to allow it to cook. Then put off when it's ready. Use tips that work for you.

Sangita Kalarickal
- wash the sabudana a couple of times, lay it in a layer in a plate, add water, just enough to cover it. Then let it soak. Then add daanyacha kooth, salt, a wee bit sugar. Mix well. By this time the mixture will be nicely dry.
Then the usual...fry chillies, jeera in oil, add chopped potatoes, cover and cook potatoes, add black pepper powder, then the sabudana. Mix lightly. Cover and cook till sabudana is translucent.

Pallavi Ghorpade
- Until unless u want have early morning u soak overnight  otherwise  2- 3  hours soaking before making..
5--10  mins before making we drain it completely any extra water and keep it

Cheesy bites

Cheesy bites

- Aparna Rao Bhikshu:
Ingredients - 3 Potatoes -Boiled and mashed, 2 small onions, ginger garlic paste, 1 or 2 sliced green chillies, 1 cup sweet corn, 1 cup paneer pieces, mozarella cheese cut into pieces like paneer, maida, oil
Take one tsp oil in a pan, put in ginger garlic paste, onions, curry leaves, hing - roast lightly. Mix this in the mashed potatoes. Add salt, chilli powder, dhaniya powder, squeeze in a lemon ( I used aamchur), finely chopped green chillies. Mix in sweet corn. Add paneer pieces. Add cheese pieces. It will be whole pieces. Make small balls and roll them in dry maida/corn flour/rice flour so hat they are fully covered in the flour. Deep fry. Just be very careful that the corn may sputter and pop causing hot oil drops to splash. Serve and enjoy hot... 😊

Healthy option if you want to avoid fried food and maida- use the stuffing for sandwiches or parathas...