Palak Puri

Palak  Puri
- Pallavi Ghorpade
large portion  *
Wheat atta
very little of
besan  rava maida
palak blanch chopped fine
Chilli  haldi dhana jeera powder
very little  of methi powder
Little jaggeerry melted or crushed
salt
mix all ingredients in atta
pour little hot vegetable oil in mixture
Add water
knead dough Tight  KADAK  not soft...
And
Set aside for 10 mins
And den make or roll  puris little thick n deep fry ...
They taste yummy
go in fast to your tummy
Can store 1-2 days .
* proportions s per requirement

Veggie pulav in pressure cooker

Veggie pulav in pressure cooker
- Bindu Mohanan
veggies: onions, Simla mirchi, carrot, cabbage, cauliflower, green peas, French beans...cut them all in long slices and thin...one tomato cut into small pieces.

take oil or ghee in the handi cooker....put tej patta star anize, cinnamon stick  and let the oil or ghee Get the flavour of it..now add little sauf seeds in it...add the veggies all washed and sauté it...add little mirchi pwd haldi pwd and garam masala pwd... wash the basmati chawal ...for two vatki chawal four vatki water . as u HV veggies add five vatkis of water add salt and mix them well.  two whistles and the pullav is ready to serve...eat with achar or curd or salad😋😋😋😋😋😋

Rushi Panchami bhaji

Rushi Panchami bhaji

- Pallavi / Deepa

basically Rishi panchami comes on 2nd day of Ganpati festival. It  is celebrated in remembrance of our ancient rishis n dey r  worshipped offering dem this rushi panchami bhaji  .

Clean n chopp all vegetables

Aluche paane
lal maath sticks
kanis  Corns pcs
suran yam
raw banana
red pumpkin
shirali ridge gourd
karela bitter gourd
okra big ladies finger
ghevda /shravan ghevda.

ambadi vegetable ( sour ) / tamrind pulp or both in proper proportion , otherwise bhaji will be sour too much .

little jaggery optional.

mix all dis vegetables add green chilles salt.

peanuts soaked overnight n peel before adding.

cook together
finally add grated fresh coconut

Vegetables which require lesser time to cook are to be  added later..
corns pcs  to be boiled separately.

rushi panchami bhaji tastes yummy.

can have with chappati bhakri rice or just can have aisehi  or with curds .

yummy  yummy

Thalipeet

Thalipeet Garma Garam
(  5 - 6 thalipeths ) 

- Pallavi Ghorpade

1/4 Kg  Thalipeeth bhajni (Flour)
2 Onions
1 Cup finely chopped coriander leaves
Dark green chillies 2 -3 Red chilli powder 2 teaspoons as required
1/4 Spoon turmeric powder Lemon juice 1 Spoon

salt

mix  the ingredients w water in bowl n knead the dough soft  let it rest 10 Mins
make 5- 6 dough balls of bhajni

take plate put white  thin Plastic  sheet or use the one of milk  packet  one  cut it.

press the the dough with lightly w palm n roll to size of small or  medium pancakes size thickness may b 3-4 mm.

Then slowly take the pancake on palm and put on tava and make hole in middle put cooking oil in middle n little drops at all sides

lit the gas n cover the tava with lid and cook it on  medium flame. when u hear oil crackling ( surrrrr) sound or see bubbles rising one side little brown flip over other side n cook both side brown pressing lightly

serve hot with homemade white butter. or chutney or sauce.. 

( White home made butter preffered Loni )

tips 

one can add garlic ginger paste little / brown  Seasame seeds for taste .

Punugulu (Andhra style vadas)

Punugulu (Andhra style vadas)
-  Aparna Rao
Ingredients - 1 cup udad, 1/2 cup ric, mrthi seeds soaked overnight, wash and drain the water; grind; add in adrak mirchi namak, grind one round... it should be thick batter not runny; le is sit for 2 hours or so. Mix in 2 to 3 tea spoonfuls of rava. Heat oil in a pan and deep fry.

Photo credit: Vaishali Joshi

Kotimbir Vadi/ Cabbage Vadi

Kotimbir Vadi
- Pallavi Ghorpade:

Basic preparation

1 vati baseen
1 vati kotimbir finely chopped
Green chilli lasoon 2-3
paste
Haldi  red chilli daniya jeera powder salt

Make consistency thick
Grease w oil the vessel n steam it 7-10 mins
Let it cool n then make rectangle vadis chopping cross n deep/ shallow fry and eat it w fresh green chutney or sauce.

Cabbage vadis:
---------------------------
One can add finely chopped cabbage / with half vati kotimbir .
Cabbage vadis deep or shallow fry crisp taste also good.

Tips
Do not remove the vadis from steam cooker immediately let it remain der for some time  .

Mushroom soup: Variant II

Cream of Mushroom
- Sangita Haria                                 Ingredients:                          
1 pkt mushroom
1 large onion
1 big boiled potato
1/2 litre milk
1tblsp olive oil
Saute mushroom&onion in olive oil till it turns brown. Add boiled potato,milk &1 cup water&blend it to smooth puree. Add salt&pepper&give it a boil.

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.

Kacche kele ki sabji

Kacche kele ki sabji

- Bindu Mohanan

Serves 4

500 GMs kaccha kele cut into pieces. Wash and add little water and microwave them.for 10 min with salt. Or u can do it on gas.
Add oil 1tsp rai 1tsp urad dal when they spultter add kadipatta and alka mirchi and lasoon and mix it well. Add the kaccha kela and little haldi.pwd and mirchi pwd and mix it week. Ready to eat😋😋😋😋😋

Paneer Bhurji

Paneer Bhurji,

Bindu Mohanan

Paneer. I use goverdhan Paneer or can buy from the dairy. For four people.

Two.onions, two tomatoes, ginger garlic paste, and coriander leaves

In a pan pour two tsp.of.oil and diced onions and saute it till.pink . now add the tomotoes and fry till.the oil is seen. Add the ginger lasson paste and saute it. Paneer crush it and add it to the masala and saute it for some time till you feel it is cooked.. Add the dry masalas chilli powder haldi powder and coriander powder and garam masala powder and saute it. Now add the coriander 😋😋😋

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.

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. 😋😋😋😋😋

Saunf Masala Karela

Saunf Masala Karela
- Shobha Tuliani
Take 5 to 6 small karelas and wash the. No need to peel or use salt.  Cut  into 1.5 inch size.
Slit these and remove seed if hard. In a pan roast corriander seeds 2 tblspoons. Saunf - 2 teapoons. Red chilli powder 2 teaspoons. Coarse grind this masala. Fill the slit karelas with this masala. In a pan heat 2 tblspoon of oil n add these karelas n cover it with some weight on the top. keep pressing the karela in regular intervals. In another pan take 2-3 chopped onions, curry leaves n green chillies and shallow fry in little oil till golden brown n soft.  Add turmeric powder jeera salt. Chk karelas if done. Add onion masala to karela masala n mix thoroughly. Add jaggery ' 1 big piece. Mix again for all ingredients to blend well.  V little water if you want karelas to be softer. Well cooked karelas would be tastier.  Cooking time 30 -35 mins. Have with garam phulkas😋😋

Raw jackfruit bhaaji: Variant 5

Jackfruit vegetable
- Farzana Shaikh
Cut jackfruit in bite sizes...cut lots of onions........ginger garlic paste, bay leaves, garam masala powder, chilli powder, turmeric powder, coriander powder, cumin powder ...salt , fry the onions
Into a big vessel with lots of oil.....add ginger garlic paste...then all the dry masalas...alongwith little water...so that it does not burn or stick at the bottom of the vessel....fry the masalas till it gives out the oil.......then add the jackfruit....add little water...mix well....let it simmer for 1 hr....and make it dry...or semi dry...as per your choice....add coriander on the top......eat it with chapatis.....😋😋😋

Jackfruit seeds curry: Variant 3

Jackfruit seeds bhaji,
Sangita Kalarickal's Mom's recipe:
Clean seeds and scrape off the brown skin wash.
Cut seeds into small pieces, cook and add salt.
Then ulliyum mulakum kaachuka..(i.e. heat oil, fry chopped onions, add chilly pwdr, fry a wee bit).
If  you want to add drumstick and dal add cooked drumstick and dal. Then ulliyum mulaku kachuka, Finish by adding scraped coconut.

Jackfruit seeds curry: Variant 2

Jackfruit Seeds curry
- Anu
Pressure cook  jackfruit seeds and tuvar dal  salt .haldi. chilli pwdr and onion too. 3 whistles thn grind coconut , Haldi pwdr, Chilli pwdr to a fine paste and add to the dal. Let it simmer and thn fry mustard seeds and red chilies.  Add kadipattha too

Jackfruit seeds curry: Variant 1

Jackfruit seeds  kerala style
- Anu
Clean and cut seeds length wise. Add salt  Chilli pd  haldi pd and  pressure cook 2-3 whistles . Thn add grated coconut. Garlic . Kadipattha and lastly add coconut oil

Raw jackfruit bhaaji: Variant 4

Jackfruit Bhaji
- Sujata Maselkar
Pressure cook and cut into pieces. Heat oil. Give methi ka tadka. Add haldi and jackfruit. Let it cook on slow gas covered. Add all dry masalas. Dhaniya powder chilli powder amchoor salt. Cook well. Add lots of dhaniya.switch off the gas

Raw jackfruit bhaaji: Variant 3

Jackfruit Bhaji
- Aparna Rao
  Pressure cook jackfruit, cut into pieces. seasoning- chana dal, udad dal, peanuts, ginger, green chillies, akhi mirchi, kadi patta, hing, haldi, tamarind paste- add in chopped jackfruit, stir well, cover and low flame cooking for 5-7 minutes. Eat with rice and the dahi mirchis... Yummmmmmmmmm

Raw jackfruit bhaaji: Variant 2

Jackfruit Bhaji
- Sujata Maselkar.
Pressure cook. Cut into pieces. Fry n keep aside. Now make the usual kaanda tamatar adrak lehsun masala and add fried jackfruit. Mix and cook well till it blends. Garnish with coriander. Looks like mutton.