Friday, 20 March 2009

Banana Sooji Bath / Balehannina Sajjige

Sooji Rava (Fine) - 1 Cup
Sugar - 3/4 Cup
Ghee - 3/4 Cup
Milk - 1 Cup
Water - 1 Cup
Banana - 1
Cardamon powder - 1/2 Tspn
Raisins - 1/2 Tblspn
Cashewnuts - 1/2 Tblspn
Salt - 1/2 Tspn
Heat 2 Tblspn of ghee in a kadai. Roast Rava till nice aroma
comes. Keep aside. Cut Banana into small pieces. Heat 1
Tblspn Ghee and roast Raisins and Cashewnuts. Keep aside.
Heat Milk, Water, Sugar, Salt, Banana, 2 Tblspn Ghee in a
kadai till it starts boiling. Now slowly add Rava and keep
stirring. Add remaining Ghee and mix nicely. At last add
fried Raisins and Cashewnuts. Add cardamon powder.
Mix nicely. Serve warm.

Friday, 27 February 2009

Majjige Huli / More Kulambu ( Iyer Stlye )

Ladiesfinger (cut) - 1 Cup

(or any Boiled Vegetable)
Curds - 1 Cup
Coconut - 1/2 Cup
Red Chillies - 2
Urad Dal - 1 Tspn
Fenugreek Seeds - 1 Tspn
Jeera - 1 Tspn
Mustard - 1 Tspn
Curry Leaves - Few
Hing - a pinch
Turmeric - a pinch
Oil - 2 Tblspn
Salt - According to taste
Roast Ladiesfinger in 1 Tblspn Oil till all the stickiness goes.
Keep aside. Roast Redchillies, Urad Dal and Fenugreek Seeds
without oil and grind along with Coconut and Jeera. Keep aside.
Heat remaining Oli in a kadai. Add Mustard Seeds, Curry Leaves
and Hing. Now add the ground paste, turmeric and boil. Later add
Ladiesfinger, Salt and boil. At last add Curds and one cup water.
Mix nicely. Simmer for few min. Serve hot.

Thursday, 19 February 2009

Onion and Pudina Pakoda

Gram Flour - 1 Cup
Pudina (chopped) - 1/2 Cup
Onion (chopped) - 3/4 Cup
Fine Semolina - 1/4 Cup
Jeera - 1 Tblspn
Chilli Powder - 1/2 Tblspn
Salt - According to taste
Oil - For deep frying
Mix all the ingredients except Oil and keep aside for
15 min. Later mix with little water and make it like a
thick paste.Heat Oil in a Kadai. Take the pakoda mixture
in a small spoon little by little and put in the Oil.
Deep fry till they turn golden brown and crispy.
Serve hot.

Mavinakayi Chitranna

Rice - 1 Cup
Raw Mango (small) - 1
Oil - 2 Tblspn
Mustard Seeds - 1 Tspn
Urad Dal - 1 Tspn
Channa Dal - 1 Tspn
Ginger - 1 inch piece
Green Chillies - 2
Turmeric - 1/4 Tspn
Curry Leaves - Few
Coriander Leaves (cut) - 1 Tblspn
Coconut (grated) - 2 Tblspn
Groundnut - 2 Tblspn
Sugar - 1 Tspn
Salt - According to taste
Cook Rice. Let it cool. Grate Mango and keep aside.
Chop Ginger and Green Chillies finely. Heat Oil in a Kadai.
Add Groundnuts and roast. Take it out groundnuts and

keep aside. To the same kadai add Mustard seeds, Urad
Dal and Channa Dal. Roast till dals turn golden brown.
Now add Green Chilles, Ginger, Grated Mango and
turmeric. Roast nicely. Now add cooked rice and mix well.
At last add Coriander Leaves, Curry Leaves,
Groundnuts, Coconut, Sugar and Salt. Mix well.
Serve hot.

Wednesday, 18 February 2009

Fruit Salad

Apple (cut) - 1 Cup
Bananna (cut) - 1 1/2 Cup
Grapes - 1 Cup
Orange (peeled) - 1 Cup
Pineapple (cut) - 1/2 Cup
Raisins - 1/4 Cup
Cashewnuts - 1/4 Cup
Dates (cut) - 1/4 Cup
Mango Pulp - 1/2 Cup
Sugar - 1 Cup
Prepare Sugar syrup. Let it cool.
Take a bowl and add all the fruits.
At last add Sugar syrup and mix well.
Keep refrigerated for atleast 3 hrs.
Serve chilled.

Thyar Semiya

Semiya - 1 Cup
Curds - 1 1/2 Cup
Coconut (cut into small pieces) - 2 Tblspn
Coconut (grated) - 2 Tblspn
Tomato - 1
Mustard Seeds - 1 Teaspn
Urad Dal - 1 Teaspn
Channa Dal - 1 Teaspn
Green Chillies - 2
Ginger - 1 inch piece
Curry Leaves - Few
Coriander Leaves (cut) - 1 Tblspn
Sugar - 1 Tblspn
Salt - According to taste
Oil - 1 Tblspn
Roast Semiya to golden brown without oil. Boil Semiya in
water by adding little salt, drain and keep aside. Grind together
grated coconut and ginger. Cut tomato into small pieces.
In a bowl put the ground paste, Tomato, Semiya and Curds.
Add little water if needed. Mix well. Add Salt according to taste.
Heat Oil. Add Mustard Seeds, Urad Dal, Channa Dal.
Roast till golden brown. Add slit Green Chillies.
Add this to Semiya mixture. At last add Coriander Leaves,
Sugar, Curry Leaves and Coconut pieces.
Thyar Semiya is ready to serve.

Tuesday, 17 February 2009

Curd Rice

Rice - 1 Cup
Curds - 1 1/4 Cup
Milk - 1/4 Cup
Salt - According to taste
Sugar - 1 Tblspn
Raisins - 1 Tblspn
Cashewnuts - 1 Tblspn
Ghee - 2 Tblspn
Mustard seeds - 1/2 Tspn
Urad Dal - 1 Tspn
Channa Dal - 1 Tspn
Ginger - 1 inch piece
Green Chillies - 2
Curry Leaves - Few
Coriander Leaves (cut) - 1 Tblspn
Cook Rice and keep aside. Let it cool.
Heat 1 Tblspn ghee. Roast Raisins and Cashewnuts.
Take it out and keep aside.
Chop Ginger and Green Chillies.
Heat remaining ghee. Add Mustard Seeds, Urad Dal,
Channa Dal, Ginger and Green Chillies. Roast nicely.
Mix Rice, Curds and Milk. Add Sugar and Salt according to
taste. Now add all roasted ingredients to it and mix nicely.
At last add Curry Leaves and Coriander Leaves and mix.
Curd Rice is ready to serve.