Corn balls

Ingredients 

Sweet corn( boiled) - 1 cup

Besan - 1/2 cup

Rice flour - 1/2 cup

Corn flour- 1/4 cup

Onion - 1

coriander leaves

Chilli powder- 1/2 tsp

Oil- for deep frying

Salt - as per requirement 

Method 

1. Coarsely grind the sweet corn kernels.
2. Add the other ingredients except oil.
3. Mix well. Make small balls and deep fry till golden brown.
4. Serve with pudina raita or ketchup.

Notes 

     Can also keep a small piece of cheese in the center while making balls.

 

Barnyard millet dosa

Ingredients

Barnyard millet - 2 cups
Urad dal - 1/2 cup
Rice flakes - 1/2 cup
Salt - to taste
Fenugreek seeds- 1 tsp

Method

1. Wash barnyard millet 2 times.
2. Soak all the ingredients separately in sufficient water (except salt) for 2 hours
3. Grind dal, rice flakes and fenugreek seeds to a smooth paste with required amount of water.
4. Grind the millets to a fine paste. Mix both pastes together.
5. Add sufficient salt. 
6. Let it ferment for 6-8 hours or overnight.

Notes 

• Make sure the batter is not runny. 

Thalipeeth

Ingredients

Besan - 1 cup
Atta - 1/2 cup
Jowar flour -1/2 cup
Onion - 1
Methi leaves - 1 small bunch
Green chilli - 1
Jeera - 1/2 tsp
Ginger - 1/2 inch piece
Cooked rice - 1/2 cup
Oil - 1.5 tbsp
Salt - as per requirement

Method

1. Wash and chop methi leaves finely.
2. Grind ginger, chilli and jeera.
3. Mix all ingredients except oil.
4. Add water and knead into a dough.(it will be a little sticky.)
5. Apply oil to a kadai or a tawa. Take a small ball and press in with your fingers into a roti.
6. Keep the kadai on the stove. Switch it on and cook on a low flame.
7. Turn around and cook again.

Rice cutlets

Ingredients

Cooked rice - 1 cup
Boiled potatoes - 1 1/2
Besan - 1 tbsp
Green chilli - 1
Red chilli powder- 1tsp
Turmeric powder-1/4 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Onion - 1
Garam masala -1/2 tsp
Salt - as required
Coriander leaves
Oil- 2tbsp

Method

1. Mix all the ingredients except oil.
2. Make patties and shallow fry on both sides till brown.
3. Serve hot with pudina raita or ketchup

Badusha

I have always been fond of this sweet and so is my son. I had tried making this once but it was a bit hard and didn't absorb the syrup. Well after a long time thought of giving it a try again. So for this diwali I made badusha and it turned out well. ( recipe source- vahchef)

Ingredients 

Maida/ all purpose flour - 2 cups 

Sugar - 250g

Soft Butter / ghee - 50 g

Curd - 100g

Baking soda - a pinch

Baking powder- 1/4 tsp

Water - as per requirement 

Oil- for deep fry

Cardamom powder- 1/2 tsp

Lemon juice - 1/2 tsp

Method 

1. Add baking soda and baking powder to maida and mix it well.
2. Add ghee/butter and mix with fingers till it resembles bread crumbs.( to know if quantity of butter added is correct, try pressing a small quantity in your hand. If it holds shape, then it is correct otherwise adjust accordingly)
3. Add curd and mix well. Do not knead. Recipe does not call for water but I sprinkled a little water and kneaded it gently. 
4. Keep aside closed for 20 minutes.
5. In the meantime, make sugar syrup - take sugar in a kadai and add water till sugar is covered. 
6. Cook till one string consistency. ( take a spoon, dip it in the boiling syrup. Touch the syrup with your forefinger and rub it with your thumb. Try to stretch it. If you find a single thread form, then consistency is correct)
7. Switch off the stove and add lemon juice and cardamom powder. Keep it covered.
8. Make small balls from the dough. Flatten them by pressing between both palms and make a dent in the middle with your forefinger.
9. Deep fry in oil. For this, check whether oil is sufficiently hot. Take a small piece of dough and drop it in oil. If it rises immediately, then the temperature of oil is perfect.
10. Add 2-3 balls into the oil and immediately switch off the stove. Wait till the bubbles disappear and the sound reduces, then switch on the flame, flip and cook on a low flame till golden colour.
11. Take it out and add it to the warm syrup. Cover it and let it soak for a minute, then flip and keep in syrup till next batch is ready. 
12. Keep it aside for 2-3 hours for the syrup to soak well.

Pala talikalu

Ingredients

• Milk- 1 cup
• Rice flour - 1/2 cup
• Water - 1 cup
• Salt- a pinch
• Sugar - as per requirement
• Elaichi powder- 1 tsp

Method

1. Boil water in a vessel. Add a pinch of salt. Once it comes to a rolling boil, switch off the stove and add rice flour little by little. Keep stirring to make sure that the flour doesn't form lumps. 
2. Switch on the stove and cook for a minute or two. 
3. Once it become warm, knead a little and then make small balls and keep aside.
4. Boil milk till it reduces to half of its volume. Add sugar and elaichi powder. 
5. Add the balls and boil for some more time.

Korra biyyam kichdi

ingredients
Korra biyyam - 1/2 cup
Vegetables - carrot, beans, potato
Onion - 1
Tomato - 1
Green chillies - 2
Chilli powder- 1 tsp
Turmeric powder- 1/4 tsp
Coriander powder- 1/2 tsp
Salt - as per requirement
Mustard - 1/2 tsp
Coriander leaves

method

1. Soak korra biyyam for 1/2 hour
2. Heat a pressure cooker. Add oil and then mustard
3. Add onions and fry till translucent
4. Add tomatoes and chillies. 
5. Add the cut vegetables and fry till tender.
6. Drain the water from the soaked biyyam and add biyyam to the vegetables.
7. Add 4 cups of water and pressure cook for 3-4 whistles.
8. Garnish with coriander leaves.

Rava uthappam

Ingredients

Rava/ sooji - 1 cup
Water - 1 cup
Onions - 2
Tomatoes- 2
Green chillies - 2
Baking soda - a pinch
Lemon - 1/2
Coriander leaves
Oil & salt - as per requirement

Method

1. Soak rava in water for 1/2 hour.
2. Add salt, lemon juice and baking soda.
3. Pour the batter thick like that  for uthappam.
4. Top it with cut onions, tomatoes, chillies and coriander leaves.
5. Turn and cook on the other side also.

Moong dal halwa

Ingredients

Moong dal/ Pesarapappu - 1 cup
Water - 2 cups
Milk - 1 cup
Sugar - 1 cup
Ghee - at least 4 tbsp
Almonds / cashews / kismis - for garnish

Method

1. Soak moong dal overnight ( recipes on the internet say to soak from a minimum of 1/2 hour to overnight. I soaked overnight so that there wouldn't be any raw smell)
2. Grind it to a fine paste with as little water as possible.
3. Heat ghee in a pan.
4. Add the ground paste and keep stirring at regular intervals.
5. Initially all the ghee would be absorbed but after some time the ghee starts to ooze out and the texture also turns grainy.
6. By this time, boil milk, water and sugar and keep this ready.
7. Add the mixture to the moong dal and keep stirring again.
8. Again the mixture will absorb all the liquid and slowly start to ooze out ghee again. 
9. Halwa is ready at this stage. Can garnish with fried dried fruits.

Baingan bharta

Ingredients -

Brinjal - 1 ( long, oval variety)
Onion - 2
Oil - 1 tsp
Coriander seeds- 2 tsp
Saunf- 1 tsp
Red chillies- 2
Lemon -1/2
Salt - as per requirement
Coriander leaves - for garnish

Method

1. Dry roast coriander seeds, saunf and red chillies. 
2. Coat brinjal with some oil and roast it directly on the flame till you find cracks on the skin and turns black
3. Put the roasted brinjal in water. Keep aside for some time.
4. Remove the skin.
5. Grind the pulp along with the roasted coriander, saunf and chillies.
6. Add salt, lemon juice, onions and coriander leaves.

Susla

Tasted this dish when we went to Bidar from Hyderabad in 2015. We had asked the chef for the recipe and he very gladly obliged. He said it was a delicacy of North Karnataka.  From then its been a regular breakfast recipe in our house. 

Ingredients - 

Puffed Rice - 1 cup
onions - 1
peanuts - 2 tbsp
roasted gram dal - 1.5 tbsp
curry leaves - few
jeera - 1 tsp
oil- 2 tsp
salt - as required
green chillies - 2
coriander leaves - optional

Method -

1.  soak puffed rice for 10-15 min till it becomes soft.
2. squeeze out the water and keep aside.oasted gram dal into a coarse powder.
3. grind r
4. heat oil in a kadai and add jeera, curry leaves and green chillies.
5. add peanuts and fry till done.
6. add onions and fry till they turn translucent.
7. add salt and the soaked puffed rice and roasted gram powder.
8. mix well, cover and cook for a few minutes.
9. garnish with coriander leaves.

Ragi Mudde / Ragi Sankati

Ingredients- ·         Ragi Four – 1 cup ·         Water – 2 cups ·         Salt – a pinch

                                                                                                                 

Method -

1.       Add a tsp of ragi flour and salt to water in a container.

2.       Bring it to a boil.

3.       Once it comes to a rolling boil, switch off the flame and add the rest of the ragi flour to it. Mix well so that there are no lumps.

4.       Once it is mixed well, bring it to the center. Switch on the stove and cook till it is done. Make sure that it doesn’t get burnt at the bottom.

5.       Switch off the flame and keep it covered for some time.

6.       Once it becomes warm, apply some oil to your hand and make into small balls.
              Serve with sambar or buttermilk.

Biyyam vadiyalu

ingredients
Rice flour - 1 cup
Water - 2.5 cups
Salt - as per requirement
Jeera powder - 1 tsp
Asafoetida - 1/4 tsp

Method

1. Boil water in a vessel. 
2. Once it comes to a boil, add salt, jeera powder and asafoetida. Check for salt and adjust accordingly. 
3. Add rice flour, stir well.  Switch off the flame and cover with a lid. 
4. Keep aside till it is warm. Knead it a little and then make vadiyalu on a plastic sheet or a cloth.
5. Dry it in sun for 2 days till it is completely done.
6. Deep fry in hot oil and serve.

Drumstick Curry

My son's favourite curry. We had this for the first time from a curry point. It was initially a little tough to have this curry as there seemed to be too many drumsticks but then got so used to it now that every time we go to the market, buying drumsticks has become a must. Usually I make this without sweet corn but it turned out to be good with corn as well. The recipe for this curry is quite simple. Size of the drumsticks does matter so make sure they are small so that it looks good and of course would be easier for us to eat too ...

Ingredients- ·         Drumsticks – 2 ·         Onions – 1.5 ·         Tomatoes – 2 ·         Green chilli – 1 ·         Garlic – 2 cloves ·         Oil – 3 tsp ·         Mustard – 1 tsp ·         Urad dal(split) – 1tsp ·         Curry leaves – few ·         Red Chilli – ½ ·         Turmeric – ½ tsp ·         Sweet corn – 2 tbsp(optional) ·         Chilli powder – 2 tsp ·         Salt – as per requirement ·         Coriander - optional

Drumstick Curry

                                             

Method -

1       Wash the drumsticks and chop into very small pieces.
2.       Heat oil. Add the mustard seeds, urad, red chilli and curry leaves.
3.       Add green chilli and garlic and fry well.
4.       Add onions and fry till translucent.
5.       Add tomatoes and fry till they become mushy.
6.       Add drumstick and corn. Add salt, turmeric and required amount of water. Cover with a lid and cook till drumstick become tender.
7.       Add chilli powder, stir well.
8.       Serve hot with white rice

Bendakaya Palli Curry

Ingredients- ·         Ladiesfinger - 1 cup ·         Amchur powder- 1 tsp ·         Putnala podi - 3 tsp ·         Salt -  as per requirement ·         Oil - 2 tsp + for deep frying ·         Urad dal ( split) - 1/2 tsp ·         Jeera - 1/2 tsp ·         Roasted peanut - 3 tbsp ( coarsely powdered ) ·         Putnala podi - 1 tsp ·         Chilli powder- 1/2 tsp ·         Turmeric- 1/4 tsp ·         Ginger - 1/2 inch piece ·         Garlic - 1/2 tsp ·         Curry leaves - few ·         Onion - 1/4 cup ·         Corainder ·         Dania powder- 1/2 tsp

                                                                                                                  

Method -

1. Chop Ladiesfinger into small pieces.
2. Add amchur, besan and salt to the pieces and keep aside for a minute.
3. Deep fry the pieces till done.( need not fry till crisp)
4. Heat oil in a kadai. Add urad dal and jeera. 
5. Add coarsely powdered peanuts and besan. 
6. Add chilli powder and turmeric, ginger and garlic pieces along with curry leaves.
7. Add finely chopped onion pieces and cook till onion turns light pink.
8. Add coriander and dania powder.
9. Add fried ladies finger.

Paneer Kofta curry

Ingredients- For Paneer kofta : ·         Paneer – from 1 ½  liter milk ·         Coriander – as required (optional), finely chopped ·         Methi leaves – small bunch (optional), finely chopped ·         Maida – 1 – 2 tbsp ·         Bread crumbs ·         Salt – as per requirement ·         Green chillies – 2 ( optional) For gravy : ·         Onion – 3 big ones ·         Ginger- garlic paste – 1 tbsp ·         Cashews – 8-10 ( optional) ·         Kashmiri Chilli powder – 1 ½ tsp ·         Garam masala – 2 tsp ·         Kasuri methi – 1 tsp ·         Curd – ¼ cup ·         Salt – as per requirement ·         Coriander – for garnish (optional), finely chopped ·         Oil – 2 tbsp + for shallow frying

                                                                                                                  

Method –

 Kofta preparation

1.       I used fresh paneer. If using cubes, take out from fridge and keep outside for some time. Crumble it.

2.       Add the crumbled paneer to a mixie jar and run the mixie at pulse mode 2 -3 times. This is an optional step.

3.       Add the rest of the ingredients except for bread crumbs and mix well.

4.       Make small balls, flatten it a little and roll it in bread crumbs.

5.       Shallow fry them on a tawa and arrange these in  a bowl.

Gravy preparation

1.       Heat oil and fry ginger garlic paste, onions, cashews till done.

2.       Cool this and then grind it into a fine paste.

3.       Fry this mixture again till oil separates, then add beaten curd and salt, chilli powder, kasuri methi and garam masala.

4.       Fry again for some time, add water and cook till the required gravy consistency is reached.

5.       Pour this hot gravy on the koftas, garnish with coriander.

Notes –

• ·        We can add boiled potatoes and other veggies to the koftas instead of maida.
• ·         Koftas can be deep fried. In that case, koftas should be dipped in maida paste and then        rolled in bread crumbs to avoid crumbs coming out in oil.
• ·         We can use tomatoes in the gravy for a tangy flavor.
• ·         Curd should be beaten well, otherwise it would curdle when boiled.

chikkudu curry

CHIKKUDU BANGALADUMPA KURA

Ingredients- ·         Potatoes –  2-3 ·         Chikkudu ( Broad beans) – ¼ kg ·         Chilli powder – 1 tsp ·         Turmeric – ½ ts ·         Mustard – 1 tsp ·         Urad dal(split) – 1 tsewp ·         Red chilli – ½ ·         Curry leaves - few ·         Oil – as per requirement ·         Salt  - as per requirement

                                                                                                                 

Method -

1.       Wash chikkudu and break into small pieces. Wash potatoes, remove skin and cut into medium sized pieces

2.       Heat oil in a kadai. Add mustard, urad dal, red chilli and curry leaves.

3.       Add potato and cover the kadai with a lid

4.       After 5-10 minutes, add chikkudu, salt, turmeric and chilli powder. Cover and cook till the vegetables become tender(sprinkle little water if it sticks to the pan)

5.       Serve with white rice

Ragi Dosa

Ragi Dosa

Ingredients

Ragi flour - 2 cups
Urad dal - 1 cup
Onions - 1 finely chopped
Coriander - small bunch
Salt - as required

Method

1. Soak urad dal for 1 hour.
2. Grind the dal to a soft paste.
3. Add the rest of the ingredients except oil. 
4. Add water to get a consistency similar to a dosa batter. 
5. Spread the batter on a hot tawa.
6. Flip it and cook few seconds.

Dibbarotte

Dibbarotte / Minapa Rotte

Ingredients

Urad Dal - 1 cup

Rice Rawa - 2 1/4 cups 

salt - as required

oil 

Method 

1. Soak urad dal for 2 hours
2. Grind it to a smooth paste. Add salt at the end and mix well.
3. Soak rava for 15 minutes. 
4. Squeeze out the rava from the water and add to the dal paste.
5. Heat a kadai with 2 tbsp of oil.
6. Add a ladleful of batter to the hot oil. Keep it on a sim flame and keep covered with a plate.
7. Cook till it is brown and crisp on the underside. Once done, flip it over and donot cover the kadai. Cook for another 5-10 minutes

Notes

• For Rice Rava - wash rice, let it dry on a cloth in shade. Grind it to a coarse powder. 
• You can make the rotte thin or thick according to your taste. Thin ones are crispier.
• Use a stone grinder for grinding. Dibbarotte made out of batter ground in a mixie turns out a little hard.

Dosakaya Tomato Pachadi

Dosakaya Tomato Pachadi

Ingredients

Dosakaya - 1
Tomato - 1
green chillies - 3
Red chilli- 1
jeera - 1tsp
garlic - 2 cloves
oil - 1/2 tbsp
mustard seeds - 1 tsp
salt - as required

Method

1. Wash Dosakaya well. Peel the skin and taste a piece. If it is sweet or sour, then cut into small pieces.
2. Heat oil in a kadai. Fry g. chillies and keep aside
3. In the same oil, fry dosakaya pieces till tender and then  add tomato. fry till done.
4. cool and grind with jeera, salt, chillies and garlic(if reqd) 
5. Add thalimpu ( mustard seeds)

Pudina Podi / Mint powder

Pudina Podi

Ingredients

Pudina / Mint - medium bunch

oil - 1 tsp

urad dal(split) - 1 tsp

dania - 1 tbsp

channa dal - 1 tbsp

tamarind - small marble size

red chillies - 6-7 or according to taste

salt - according to taste

Method

1. Wash the pudina well and pluck the leaves. Spread the leaves on a cloth and leave it to dry in shade till it becomes brittle.
2. Heat oil in a pan. Add the rest of the ingredients except tamarind and fry well.
3. Add tamarind and pudina leaves and keep aside to cool down.
4. Grind it into a fine powder.

Notes

• Can serve with steamed rice or idlis with a spoonful of ghee.