Ingredients:

Rice Flour – 1cup

Milk – ½ litre

Coconut Milk – 1cup

Coconut (Grated) – ½ cup

Jaggery – 1cup (acc to your preference)

Hot Water – 1cup

Cardamom/Elaichi – 1teaspoon

Salt – ½ teaspoon


Method:

1.Knead Rice Flour along with salt into a dough using Hot water. Roll beads size balls out of the dough.

2.Boil milk in a pan. Once the milk boils add a handful of balls and wait till it rises up (maybe 3mins).Again add a handful of balls and repeat till all the balls go into the milk.

3.In a separate pan, add Jaggery pieces and 1 ½ cup water, and allow it to melt. Strain the Jaggery syrup and pour it into the milk with rice balls.

4.Once the raw smell of the Jaggery goes away, add cardamom powder, grated coconut and coconut milk. Simmer the gas. When a boil comes, turn off the gas.

5.It tastes good when served mild hot.


NOTE:

1. Never keep the gas in high after the coconut milk is added.

2. Stir only with the back side of a ladle.Orelse the rice balls will lose its shape and gets dissolved in milk.

3. You can also steam cook rice balls and then add to the milk & coconut milk mixture. It should stand at least for 1 to 2 hours, so that the rice balls get soaked in milk.

Ingredients:

Maida/All purpose Flour – 1 1/2 cup

Gram dal – 1cup

Sugar – 1cup

Grated Coconut – 2tblspoon

Elaichi – 1teaspoon

Turmeric Powder – a pinch

Ghee – Required

Oil – Required

Method:

1.Make a chapatti like dough using Maida, turmeric powder and water. Apply 2 tablespoon of oil on the Dough. Keep it in room temperature for an hour or two (For softness & elasticity).
2.Wash Gram dal and pressure cook for 3whistles.Drain the excess water and allow it to cool and dry.
3.Once it is cool, put the dal in mixer and grind it to a soft texture.
4.Heat a pan; add the ground dal,Grated Coconut, cardamom and the sugar. Using a ladle mix continuously till all comes together and does not stick to the pan. Make small balls out of it.
5.Now take a lemon sized ball of Maida dough. Make a cup out of it, keep a dal ball into it and close the cup to make it again like a ball (like u do for stuffed chapatti).
6.Now roll it (like chapatti) to the size u prefer either thick or thin.
7.Put it in Non – stick pan and cook both sides and remove it.
8.Garnish with Ghee. Serve Hot.

Ingredients:

Sura or shark – 3 to 4 pieces

Onion – 2

Green Chillies – 3

Ginger garlic paste – 1tblspoon

Curry Leaves – 1handful

Saunf – 1teaspoon

Cinnamon – 1piece

Red Chilli Powder – 1teaspoon

Salt Required.


Method:

1.Add sea salt, lemon juice and turmeric powder to the shark pieces and keep it aside for 10 to 15mins and then wash it thoroughly. This will kill the germs and remove the sand from the fish. Now boil water in a pan. When it boils add the fish pieces and wait till it turns white which is the sign that the fish is cooked. Remove from gas, strain water, pat dry and remove the skin off from the fish.
2.Shred the fish and keep it aside.
3.Heat oil in a pan. Add saunf, cinnamon and curry leaves. Fry for a minute.
4.Now add finely chopped onion and green chillies.Fry till the onion turns transparent.
5.Add Ginger Garlic Paste, turmeric powder, red chilli powder and fry till raw smell goes away.
6.Now add the shredded fish and salt.Fry till the excess water goes away from the fish.
7.Continue to fry till the fish slightly changes color and comes to puttu texture.
8.Serve hot with rice.

Ingredients:

Cabbage – 1

Cooked Green Peas – 1kg

Chilli Powder – 1 tablespoon

Green chillies – 2

Sal to taste


Seasoning:

Mustard Seeds – 1teaspoon

Urad dal – 1teaspoon

Cumin/Jeera – 1teaspoon

Dry Red chillies – 2 to 3

Curry leaves - handful


Method:

1.Heat Oil in a pan. Season with ingredients given For seasoning.

2.Add cabbage and sauté till it is half cooked.

3.Add slit green chillies, salt, chilli powder and cooked green peas. Cook till the raw smell from chilli powder goes away. You can drizzle some water. Avoid pouring water.

4.Once done, serve it with hot rice and Sambhar.

Ingredients:

Button Mushroom – 1Kg
Capsicum – 1 (cut into bite-size)
Ginger – 1teaspoon(finely chopped)
Garlic – 1 teaspoon(finely chopped)
Onion – 2(sliced length wise.)
Turmeric powder – a pinch
Peppercorns – 2 tablespoon (crushed coarsely)
Jeera/cumin powder – 1 teaspoon

Method:

1.Wash mushroom thoroughly and cut each button mushroom into two.
2.Heat oil in a pan. Add chopped ginger garlic and fry for 2 mins
3.Add sliced onion and fry it till transparent.
4.Add mushrooms, capsicum, turmeric powder, jeera powder and salt. Mix it and close with a lid. Allow the mushrooms to cook in the water it lets out while cooking.
5.Once the mushrooms are cooked, add the pepper powder and fry it for 2 to 3 minutes.
6.Serve Hot with rice.