Wadyache Kadvaan

Ingredients:

1/2 grated coconut
1/2 onion
8 pepperballs
1 tbsp coriander seeds
7 red chillies
1/2 tsp haldi

8 vadis
1/2 finely chopped onion
1/2 tsp methi seeds
3 tbsp jaggery

2 tbsp oil
salt to taste

Method:

1. Grind coconut 1/2 onion, 1/2 grated coconut, pepperballs, coriander seeds, red chillies and haldi into a very fine paste.
2. Heat a kadai and add the oil.
3. Add the methi seeds and let it change colour. Add the finely chopped onion and fry till it turns pink in colour.
4. add the vadis and fry till, the vadis are crisp and get a lovely brown coating.
5. Add the ground masala and fry. Add 1 cup of water and let it come to a boil.
6. Add the salt and jaggery and mix well. Let the Wadyos turn slightly soft.
7. Adjust the sweetness and consistency to your taste.
8. Enjoy this vegetarian delight with rice!

Tips:

• You can deep fry the wadyos.
• Sugar can be added instead of jaggery but jaggery tastes better. 
• you can add tefla. however i prefer it the way its written above.

Masala fried raw banana

Ingredients:

3 banana cut into chips
1/2 tsp jeera

1/2 tsp kashmiri mirch
1/2 tsp haldi powder
1/2 tsp jeera powder
1/2 tsp coriander powder

1 tsp oil
salt to taste

Method:

1. Heat oil in a pan. Add jeera and let it crackle. Add the banana chips and let it fry on medium high heat. Sprinkle few drops of water and cover the pan and simmer the gas.
2. Cook till the chips are almost done. Add the msala and a few drops of water along with the salt and toss. cover and cook till done.
3. uncover the pan and on a medium high heat cook the chips till the chips are crisp.
4. serve as an accompaniment!

Tips:

• the chips should be crisp. 
• you can increase the amount of oil that would make the dish really quick.
• Incase you want to control the amount of oil...keep sprinkling few drops of water to ensure that the chips do not burn.

prawn curry

Ingredients




heat the oil and add one medium sized onion finely diced. let it brown well. Add one cup of onion and prawns and let it cook.  you can add alan water. if ading bhindi add bhindi and tamarind water. once sumta is cooked add salt and alan. add tamarind if not added before

Daal Puri for adhra nakshatra

Ingredients

chana dal
haldi
salt
ghee
green chilli
 jeera
hing

Atta dough
oil for frying

Preparation

wash chana daal and cook in a pan with enough water and haldi and salt
once the dal is cooked sieve it. keep the water aside.
put the dal on a cloth and crush it.

heat ghee. add jeera and finely chopped green chilli and mix. add the dal and hing. and mix.
remove from fire and let it cool

stuff the dal in atta and make puris

Pongal

Ingredients

3/4th cup rice
1/4 th cup moong dal
1 tbsp ghee
4 cup water

tempering

3 tbsp oil
few curry leaves
2 inch finely grated ginger
pinch of haldi
crushed together 15 peppercorns and 1 tbsp jeera
salt to taste

Preparation

heat a cooker add ghee. add the washed dal and roast.
add the rice and mix well
add water

heat a pan for tempering.
add the oil once the oil is smoking hot take it off the gas
add the crushed peppercorns and jeera and curry leaves and ginger
add to the rice mixture
mix well add salt and turmeric
close the lid and on high flame cook till suuuu sound of cooker but not whistle. immediately sim the gas and cook for 10-15 mins on very low flame.
after 10-15 mins shut the gas and once the pressure drops open the cooker and add ghee and serve hot.

UPMA

Ingredients

1/2 tsp of Mustard seeds
2-3 green chillies, roughly chopped
2 medium onion, roughly chopped
1/2 cup green peas
3/4 th cup rava
4 tbsp grated fresh coconut
1/4 tsp haldi
1 tsp salt
1/2 tsp jeera powder
1/2 tsp sugar
1 tbsp oil
2 tbsp ghee
1 1/4 cup of hot water

garnishing

coriander leaves and fresh grated coconut
Method

1. Put oil in a pan add the mustard seed and let it splutter. add the jeera powder and mix well.
2. Add the green chilli and onion and mix well.
3. Add the green peas and mix, add little water if needed and cover and cook the peas.
4. once the peas are cooked add the suji and roast till it just changes the colour.
5. mix together the grated coconut, haldi powder, salt and sugar.
6. once the suji is roasted add the hot water and the grated coconut mix.
7. cover and let it cook for 5 minutes.
8. serve hot garnished with coconut and coriander.

PUNJABI KADHI

Ingredients

For the Kadi

2 cups curd
1/2 cup besan
1/2 tsp haldi powder
1/2 tsp red chilli powder
1/2 tsp garam masala
salt
water

First tempering

1 tbsp oil
1/2 tsp methi seeds
1/2 tsp coriander seeds
1/2 tsp finely chopped ginger
1/2 tsp finely chopped garlic
2 roughly chopped onion

second tempering

2 tbsp ghee
2 dry red chillies
1 tsp kashmiri mirch powder
1 tsp kasuri methi

pakoda

1 cup besan
1/2 tsp haldi powder
1/2 tsp coriander seeds
1/2 tsp kashmiri mirch powder
oil to fry
salt
water

Method

1. Mix all the ingredients to form the curd slurry.
2. Heat a pan and add oil. Add the methi seeds, coriander seeds and let it splutter.
3. Add the ginger and garlic and saute. Add the onion and saute till translucent.
4. Add the curd mixture and let it let it boil for 15-20 mins. keep stirring gradually.
5. Add the oil in a wok. and mix the ingredients of the pakoda. mix the batter until smooth and light.
6. deep fry the pakodas.
7. mix the curd mixture and let it cook further till the besan is cooked. it may take another 20 mins.
8. once the kadhi is cooked add the pakodas.
for the second tempering. heat the ghee. once it is hot add whole red chillies and shut the gas. Add the red chilli powder and kasuri methi and add to the kadhi.
9. cook for another 10 mins.
10. serve hot with Rice.