Poka Mithoi (Rice Flour Laddoos)

Ingredients

  • 2 cups rice
  • 3/4 – 1 cup jaggery
  • 1 tsp black peppercorns
  • 1/2 tsp cumin seeds
  • 1/2 tsp carom seeds

Method –

  1. Wash and soak the rice for 2 hours
  2. Drain the water completely and spread it on a muslin cloth overnight
  3. Once it is completely dry, grind it finely in a mixer
  4. Dry roast the spices
  5. Grind the spices in a mortar and pestle and mix it with the rice flour
  6. In a pan, add the jaggery and a few spoonfuls of water
  7. Heat the pan and cook till no lumps are there taking care not to make it watery
  8. Add the liquid jaggery in batches to the rice flour and make it into a dough
  9. Apply oil to the palms, pinch out little bits of dough and form into round balls

Bisibelabath (Hot Lentil Rice)

Ingredients

  • 1 cup cooked rice
  • 1 cup cooked toor dal (pigeon peas)
  • 2 cups of chopped vegetables ( I used carrots, potato, bottle gourd)
  • 1 medium onion, chopped
  • 3 green chillies
  • 4 tbsp tamarind paste
  • 2 tbsp jaggery
  • 3 heaped tsp sambhar powder
  • 1 tbsp ghee
  • Curry leaves
  • 1 tsp mustard seeds
  • 2 cups water

For the Tempering

  • 1 tbsp ghee
  • 3-4 dry red chillies
  • Curry leaves
  • 1 tsp mustard seeds
  • 2-3 tbsp cashew nuts

Method –

  1. Parboil the vegetables and keep aside
  2. In a pan, add the ghee and splutter mustard seeds
  3. Add curry leaves, green chillies and onions and sauté
  4. Add in the rice and dal along with the water
  5. Add in tamarind paste, jaggery, sambhar powder and salt
  6. Cook this on low flame for 10-15 minutes
  7. Add the vegetables, adjust the seasoning
  8. Cook for another 10-15 minutes
  9. Now prepare the tempering
  10. In a ladle, add ghee
  11. Add mustard seeds, curry leaves and dry red chillies
  12. Turn off the heat and add cashew nuts
  13. Once it turns brown, pour the tempering over the mixture

Rohu Fish Curry with Summer Veggies

Ingredients

  • 500 gm Rohu fish
  • 150 gm potatoes, cut into wedges
  • 150 gm pointed gourd, peeled in alternate strips and cut into half lengthwise
  • 100 gm ridge gourd, peeled and cut into 2” pieces lengthwise
  • 3-4 tbsp mustard oil
  • 6 pieces bori (sun dried lentil dumplings)
  • 1/4 tsp nigella
  • 2 green chillies
  • 16 gm cumin powder
  • 4 gm turmeric powder
  • 10 gm salt
  • 10 gm ginger paste
  • 1/4 tsp wheat flour

Method –

  • Marinate the fish with salt and turmeric powder
  • Make a paste of cumin powder, turmeric powder and salt with a little water
  • Heat oil in a Kadhai
  • Fry the bori and set aside
  • Fry the fish and set aside
  • Fry the pointed gourd on medium heat for 4 minutes and sprinkle salt on it
  • In the same oil, add nigella seeds and green chillies
  • Add potatoes and fry on medium heat for 4 minutes
  • Add ridge gourd and fry on medium heat for 4 minutes
  • Pour the masala paste into the pan
  • Sauté the spices on medium heat for 4 minutes
  • Add ginger paste and sauté for 2 minutes
  • Add 350 ml hot water
  • Let it come to a boil
  • Add the boris and pointed gourd and fish
  • Sprinkle wheat flour
  • Cook covered on medium heat for 6 minutes

Keerai Masial (Mashed Amaranth)

Ingredients

  • 1/4 cup green gram dal
  • 2 bunches amaranth leaves
  • Salt to taste

For Tempering

  • 2 tsp ghee
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp black gram dal
  • 1 dry red chilli, halved
  • 1/2 tsp asafoetida powder

Method –

  1. Pressure cook the green gram dal and set aside
  2. Wash the amaranth leaves and chop fine
  3. Cook the leaves taking care they do not lose their green colour
  4. Blend and set aside
  5. Mix the amaranth with the green gram dal and salt and reheat
  6. Heat the ghee and all the ingredients for tempering.
  7. When the mustard seeds splutter, add to the mashed amaranth
  8. Serve hot with rice

Naga Smoked Pork Curry

Ingredients

  • 300 gm smoked pork, cut in 1/2” pieces
  • 6 dry red chillies (Bhut Jolokia preferred)
  • A pinch of cooking soda
  • 150 gm tomatoes
  • 3 medium potatoes, halved
  • 1” piece of ginger, made into a paste
  • Salt to taste

Method –

  1. Place the pork in a cold pan and slowly start heating the pork.
  2. Stir the meat every 2-3 minutes till lightly seared on all sides
  3. Add the dry red chillies and 1 cup of water
  4. Cover the pan and let it simmer for about 10 minutes
  5. Add the baking soda
  6. Add 2 tomatoes and salt
  7. Cover and simmer for another 10 minutes
  8. Now, take the chillies and tomatoes out and make a rough paste
  9. Once done, pour it into the pan with another cup of water
  10. Add the potatoes, cover with lid and simmer
  11. After about 20 minutes, mash a couple of potatoes lightly and add ginger
  12. Stir and adjust salt
  13. Cover and cook for another 3-5 minutes till ginger is infused

Caramel Bread Pudding

Ingredients –

For the Caramel Sauce –

  • 1/2 cup sugar
  • 1/8 cup hot water

For the Pudding –

  • 1.5 cups milk
  • 1/2 cup sugar
  • 4 tbsp custard (vanilla flavour)
  • 1/2 cup water
  • 6 slices of bread

Method –

  1. Put the sugar and hot water in a heavy bottomed saucepan over medium heat
  2. Swirl the pan occasionally
  3. Once the caramel is done, pour it into the mould and set aside
  4. Cut the edges of the bread
  5. Cut into small pieces and grind it in the mixer
  6. In a bowl, mix custard powder and 1/2 cup of water
  7. Mix well so that there are no lumps
  8. Heat milk and sugar in a pan
  9. Cook it on medium flame and let it come to a boil
  10. Add the custard mixture and cook on medium flame
  11. Keep stirring and once the consistency is achieved, lower the flame
  12. Add the bread crumbs in batches and mix well
  13. Pour this mixture into the mould
  14. Tsp the mould, smoothen the top and cover it with aluminium foil
  15. Steam it on medium flame for 30 minutes
  16. Bring it to room temperature and refrigerate for 2 hours

Rawa Uttappam (Semolina Pancakes)

Ingredients

  • 1 cup rawa (semolina)
  • 1/2 tsp baking soda
  • Salt to taste
  • 1/2 cup curd
  • Finely chopped onion, chilli and coriander leaves
  • Refined oil

Method –

  1. In a bowl, add rawa, baking soda and salt
  2. Mix well
  3. Add curd and mix well
  4. Add water to make a batter of medium consistency
  5. Cover and rest the batter for 20 minutes
  6. Heat up a pan
  7. Add oil and spread it
  8. Wipe the oil with a tissue
  9. Add the batter at the centre of the pan and spread it
  10. Once bubbles appear on the top, add chopped onions, chilli and coriander leaves
  11. Press the onions with a spatula
  12. Drizzle a little oil over the uttappam and on the edges
  13. Flip the uttappam after about 3 minutes
  14. Cook the other side too for about 3 minutes
  15. Serve with chutney

Curry Leaf Fried Chicken

Ingredients

  • 250 gm boneless chicken, cut into small to medium pieces
  • 2 whole green chillies
  • 1 cup curry leaves
  • 20-25 cloves of garlic
  • 1/2 tsp turmeric powder
  • 1 tbsp salt
  • Juice of 1 lemon
  • Rice flour to coat
  • Oil to deep fry

Method –

  1. Cut the chicken, wash, drain and set aside
  2. Coarsely grind the green chillies, curry leaves, garlic, salt and turmeric powder in a blender
  3. Put this mixture into the chicken and add lemon juice
  4. Marinate for at least 3-4 hours or overnight
  5. Heat oil
  6. Coat each piece of chicken with rice flour and fry for 3-4 minutes
  7. Remove on to an absorbent paper
  8. Fry some garlic cloves and curry leaves and add to the chicken before serving.

Chicken Stuffed Buns

Ingredients

For the Buns –

  • 2 cups all purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tsp yeast
  • 2 tbsp oil + 1 tsp oil
  • 1 egg
  • 1/2 cup warm milk
  • Water as required

For the Filling –

  • 1-2 tbsp oil
  • 1 tsp finely chopped garlic
  • 1 medium onion, finely chopped
  • 1 cup boneless chicken
  • 2 tbsp all purpose flour
  • 1 cup milk
  • 1 tsp black pepper powder
  • Salt to taste
  • 1/2 tsp red chilli flakes
  • 2 tsp red chilli sauce
  • 1/2 cup mozzarella cheese
  • 1 egg
  • Sesame seeds for sprinkling

Method –

  1. In a large bowl, add flour, salt, sugar, yeast and mix well
  2. Add 2 tbsp oil, egg, milk and knead well
  3. Add water and mix well into dough
  4. Add 1 tsp oil, knead again
  5. Cover the dough and set it aside for 2 hours
  6. Heat oil in a pan
  7. Add garlic and onions and fry till it becomes brown
  8. Add chicken and salt to taste
  9. Sauté on high heat for 2 minutes.
  10. Cook covered on low heat for 5 minutes
  11. Add flour and cook till raw smell goes away
  12. Add milk, pepper, chilli flakes, chilli sauce
  13. Cook till sauce thickens and add mozzarella cheese
  14. Switch off the flame
  15. After 2 hours, knead the dough again till smooth
  16. Make equal sized balls
  17. Press the balls with fingers and widen it a little
  18. Put the filling in the middle and close the dough from all sides
  19. Form into round balls again
  20. In a baking tray, place the balls with gap between them
  21. Cover and set aside for 15 minutes
  22. Beat an egg and brush it over the balls
  23. Sprinkle sesame seeds
  24. Bake in a preheated oven at 180°C for 20-25 minutes

Banana Fritters

Ingredients

  • 2 overripe bananas
  • 100 gm flour
  • 1/2 tsp baking soda
  • A pinch of salt
  • 2 tsp sugar
  • Oil to fry

Method –

  1. In a bowl, mash the bananas and add flour, soda, salt and sugar to it.
  2. Make a nice thick batter
  3. Heat oil in a pan
  4. Drop the batter in small spoonfuls
  5. Fry on each side for 3-4 minutes
  6. Drain and serve