Keerai vadai

Ingredients:

• Urad dal                                    - 1 cup
• Bengal gram dal                        - 1 cup
• Onion                                       - 2
• Green chilly                               - 2
• Red chilly                                  - 2
• Pepper pwd                              - 1 tsp
• Asafetida pwd                           - ¼ tsp
• Green leaves                             - 1 cup
• Oil to fry
• Salt to taste

Method:

1. Wash and soak urad dal and Bengal gram dal for 1 hr.
2. Strain water from it.
3. Grind in blender to thick batter by adding salt and red chilly.
4. Chop onion, green chilly and green leaves to small pieces.
5. Add this to the batter, add pepper pwd and combine well.

6. Take a small ball of the batter, pat it flat.
7. Transfer it in hot oil and deep fry to golden brown.

8. Hot n tasty keerai vadai is ready to relish…

Chicken dry fry

Ingredients:
Chicken: 250 grams
Red Chili powder: 1 teaspoon
Turmeric powder:1/4 teaspoon
Ginger Garlic paste: 1/2 teaspoon
Cumin powder : 1/4 teaspoon
Aniseed powder: 1/4 teaspoon
Salt: 1/2 teaspoon
Oil: 1/4 cup

Method:

Mix all the ingredients except the oil and marinate the chicken pieces in the mixture for half an hour.
Heat a skillet with oil and fry the chicken pieces over medium flame keeping it covered with a lid for 10 minutes. Stir occasionally.  Remove the lid and fry for another 10 minutes over low flame till the chicken pieces turn golden brown and crisp.
Drain the excess oil and serve hot.

Mango burfi

• Fully Riped Mango (Medium size) - 1
• Besan Flour - 1 cup
• Sugar - 1 cup
• Milk Powder - 4 to 5 tablespoons
• Ghee - 2 to 3 tablespoons
• Cashew Nuts - few
• Cardamom Powder - 1/2 teaspoon

Since it is mango season, we get fresh fruits. If it is off-season, we can use ready-made mango pulp available in stores and make this Burfi.

Method:

Wash the mango and peel the skin. Cut the flesh portion into medium size pieces. Put it in a mixie and make a fine paste. For one medium size mango, you will get one cup of mango pulp.

In a kadai put a tablespoon of ghee and add besan flour. Fry in a medium heat till nice aroma comes out and the colour changes to light brown. Remove and keep aside.

In the kadai put the mango pulp and sugar and stir now and then till it thickens.

Add fried besan flour and mix it well. Add one tablespoon ghee. Stir continuously till it leaves the sides of the vessel and becomes thick dough.

Now add milk powder, cardamom powder and cashew nuts chopped finely. Mix everything well and transfer to a greased plate.

Allow to cool and cut it into small squares.

Kootanchoru

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ingredients:Parboiled rice- 2 cups,

toor dal- 1/2 cup,

Mixed Vegetables (Beans, Carrot, Peas) - 2 cups

quartered, potato- 1(big), cut into (big) cubes,

salt to taste,

asafoetida- a pinch,

turmeric pwd- 1/4 tsp,

tamarind paste - 1 tbsp,

brinjal - 1(small), quartered.

To grind:

Pearl onions - 8 (or 1 big red onion),

dry red chillies- 8,

garlic- 6

cumin seeds- 1 tsp,

fresh grated coconut- 2 tsp.

Grind the onions, dry red chillies, garlic, cumin seeds & coconut to a smooth paste.

For seasoning:

Oil- 3 tbsp,

mustard seeds- 1/2 tsp,

urad dal- 1/2 tsp,

vadagam - 1 tsp (optional).

Method:

In a cooker (Stove top or electric) add the rice and dal and wash well. Now add the ground paste, turmeric pwd, chopped veggies, salt, asafoetida, tamarind paste & enough water to cooke the rice (usually 4 - 5 cups) & cover & cook till done. Season the cooked rice with mustard, urad dal & vadagam & serve hot with a tsp of melted ghee.