Kaala Jamun

Ingredients:

Kova (Milk Solids)- 2 Tbsp
Milk Powder-2 Tbsp
Corn Flour -2 Tbsp
Sugar - 2 tsp
All Purpose Flour -6 Tbsp
Baking Soda-1/8 tsp
Cardamom Powder-1/4 tsp
Whipping Cream - Enough to make stiff dough
Sugar for syrup - 2 cups
Water for syrup - 2 cups

Method:

Mix sugar and water boil and make a syrup, and set aside.

Mix Kova, Milk Powder, Corn Flour, Sugar, All Purpose flour, baking soda, cardamom powder with whipping cream and make a stiff dough and make into a smooth ball.  Take little amount at a time make into a small balls. Heat oil on medium heat, before coming to boiling point, add few dough balls fry until  they become double in size and float to the top, then increase the heat to medium high and fry the balls until dark brown and take out from the oil , and drain all the oil and place them in syrup. Do all the dough in the same manner until done. After the syrup absorbs into the Jamuns (after 10 minutes) serve Jamuns hot or cold.

Murukulu (Gram Flour Pretzels)

Ingredients:

Gram Flour ( Besan ) - 1 cup 

Rice Flour -3 cups

Softened Butter-1/4 stick

Red pepper powder-1/2 Tbsp

Ajwain seed powder -1 tsp

Cumin powder-1/2 tsp

Salt-1/2 tsp or to taste

Oil for deep frying

Warm Water to make a dough

Muruku Press

Method:

Mix all the dry ingredients in a bowl, add softened butter and mix well. Add warm water little at a time and make a firm dough. taste the salt, Heat oil for deep frying. Take a Muruku Press and use star shaped single hole plate and fill the container. Press the dough through the star hole slowly to the hot oil while making 3-4 rounds. Make each one like that. At a time depend on the frying pan size 4-6 Murukus we can make. Fry until they become golden brown, Make Murukus with all the remaining dough by batches. Let them cool down and store in air tight container for long time storage.

Cashew Pakodi (Cashew Fritters)

  Ingredients:    

                       Gram Flour-1 cup    
                       Rice Flour-1/4 cup
                       Cashews -1/2 cup

                       Ginger garlic paste  -1/2 tsp
                       Finely Chopped green chllies-1/2 tsp

                       Diced Onions-1 cup

                       Coriander Powder-1/2 tsp

                       Chopped Mint leaves-few

                       Curry Leaves-few 

                       Chopped Cilantro-1 tsp

                       Salt-1/2 tsp or to taste
                       Water- enough for making dough

                       Oil for deep frying

Method-

Soak Cashews for 20 minutes. Mix ginger garlic paste, Green chillies, Onions, Coriander Powder, Cilantro, Mint, Curry Leaves, salt and cashews in a bowl very well. Add gram flour and rice flour to that. Heat oil for deep frying. When oil is hot add 2 Tbsp of hot oil to flour, mix well and add water little at time until hard dough, Make small portions and release into hot oil slowly and deep fry until they turn light brown. Serve hot or room temparature as snack.

    

Cabbage & Potato Curry

Ingredients:

Shredded or Finely diced Cabbage - 2 Cups
Diced Potatoes - 3/4 cup
Grated fresh ginger - 1tsp
Grated fresh jalapeno or any hot green pepper- 1tsp
Grated fresh or dry Coconut - 2Tbsp(Optional)
Turmeric- Few pinches
Salt-1/2 tsp or to taste

Seasoning:

Oil-1 1/2Tbsp
Chana dal-1Tbsp
Urad dal-1tsp
Mustard Seeds- 3/4tsp
Cumin Seeds -1/4tsp
Dry Red chili pieces -3-4
Curry Leaves-few

Method:

Heat oil in a pan and add all the seasoning ingredients except curry leaves, when both dals turn little brown and mustard seeds splatter add curry leaves and potato pieces and turmeric. Saute for 4-5 minutes and add the cabbage and mix well. Cover the pan and lower the heat and cook for 4-5 minutes. Make sure it doesn't burn in bottom. Add the salt, coconut, green chillies and ginger and cook the curry for 2-3 minutes more or until done. Serve hot with Rice or Roti.

Note: Cabbage cooks very fast. Still at the end should be little crunch. If it is going to be less amount one can reduce the cooking time.

Spinach Pappu or Dal

Ingredients:

Toor dal -1cup
Spinach - 1 bunch
Diced Onions - 3/4 cup
Green chillies- 2
Diced Tomatoes - 1/4cup
Turmeric - 2-3 pinches
Salt-1 1/2tsp or to taste

For seasoning:

Chanadal-1tsp
Urad dal -1 tsp
Mustard seeds- 1tsp
Cumin seeds - 1tsp
Dry red chillies- 1 or 2
Oil - 1- 11/2 Tbsp
Minced garlic -1/2tsp or Hing (Asafoetida)-2-3 pinches
Curry leaves- few

Method-1 :


Pressure cook Toor dal, spinach, onions, green chillies, tomatoes, turmeric together.
Fry all the seasoning ingredients in oil and add the seasoning to the cooked dal at the end.salt to taste.cook for 5 minutes. Serve hot with rice or Roti.

Method-2 :

Cook Toor dal in a pot, until dal is half cooked, add spinach, and cook well together until dal is soft. In a separate pan saute onions, green chillies, tomatoes, turmeric together in little oil and add to the spinach dal. Fry all the seasoning ingredients in remaining oil and add the seasoning to the cooked dal at the end. salt to taste. cook for 5 more minutes. Serve hot with rice or Roti.

Method-3 :

Cook Toor dal, spinach, onions, green chillies, tomatoes, turmeric together in a slow cooker, until dal becomes soft (Takes Usually 4 hours in high 6 hours in low). Fry all the seasoning ingredients in oil and add the seasoning to the cooked dal at the end.salt to taste.cook for 5 more minutes. Serve hot with rice or Roti.

Beans coconut Curry

Ingredients: 

 Cut Beans- 2 Lbs 

Finely Chopped Onions -1cup 

Grated Coconut (Dry or Fresh)- 2-3Tbsp 

Dry Red Peppers-4 (Use 1 for seasoning) 

Coriander Seeds- 1Tbsp 

Mustard Seeds- 1tsp 

Cumin Seeds-1tsp 

Oil-1 1/2 Tbsp 

Salt-1tsp or as per taste

  Method: 

 Heat oil in a pan, add mustard seeds, dry red pepper pieces and cumin seeds. When they are splattering add cut beans, saute for 2- minutes, cover and cook until beans are almost tender. Meanwhile take remaining dry red peppers, Coriander seeds and grated coconut, grind into powder, and transfer to a bowl and mix with chopped onions, add to the beans, saute altogether for 7-8 minutes or until onions becomes tender. Serve hot with Rice or Chapati.

  Note: Eggplant, Potato, Tindora, Okra, Bell Pepper, Zucchini can be cooked in the same manner.

Veggie Patties

Ingredients:

Grated Sorakaya - 1cup
Grated Carrot - 1cup
Boiled and mashed potato-1cup
Rice flour-1cup
Green chilli paste-1 1/2 tsp
Sesame seeds-1Tsp
Finely Chopped Onions- 1cup
Curry Leaves-few
Chopped Cilantro- 1/4 cup
Salt-1tsp or as per taste
Oil for deep frying

Method:

Mix all the above ingredients together except oil and make patties and deep fry them or can be pan fried also, to reduce the calories. Serve hot with Ketchup or Coconut chutney.