More Kozambhu

Ingredients :
Vegetables like white pumpkin, chopped
1 tsp cumin seeds
4 red chillies
½ tsp rice flour
4 tsp coconut
1 tsp coconut oil (optional)
4 cups butter milk
¼ tsp haldi
¼ tsp mustard
1 tsp salt to taste
a few curry leaves
a small bunch cilantro, finely chopped


Method :
Wet grind cumin seeds, red chillies, rice flour, coconut, and little salt in buttermilk.
Heat some coconut oil and put the mustard in it.
When they crackle, put curry leaves, little hing, salt, haldi, and the vegetables and sauté this for a few minutes.
Now put the ground paste and the remaining buttermilk to the above and bring this to a boil.
Boil this just for a few minutes. Garnish with cilantro.

Moor Kozambhu

Ingredients :
Vegetables like white pumpkin, chopped
2 tsp toovar dal
1 tsp rice
1 tsp urad dal
½ tsp methi
3 red chillies
2 green chillies
4 tsp coconut
1tsp coconut oil
4 butter milk
¼ tsp haldi
¼ tsp mustard
1 tsp salt to taste
a few curry leaves
a small bunch cilantro, finely chopped

Method :
Soak toovar dal and rice in little water.
Fry urad dal, methi, red chillies and green chillies in coconut oil.
Grind this mixture with the soaked dal, coconut and little salt in butter milk.
Heat some coconut oil, splutter mustard, then add curry leaves, little hing, salt, haldi and the vegetables and fry this for a few minutes.
Add the ground paste and the remaining buttermilk, to the above and bring this to a boil.
Boil this just for a few minutes. Garnish with cilantro.

Moor Kozambhu

Ingredients :
Vegetables like white pumpkin, chopped
2 tsp channa dal
4 red chillies
2 green chillies
½ tsp methi
a small pinch hing
4 tsp coconut
1 tsp coconut oil (optional)
4 cups butter milk
¼ tsp haldi
¼ tsp mustard
1 tsp salt to taste
A few curry leaves
A small bunch cilantro, finely chopped

Method :
Fry channa dal, red chillies, methi, hing and green chillies in little oil.
Grind this mixture with coconut and little salt in buttermilk.
Heat some coconut oil and put the mustard in it.
When they crackle, put curry leaves, little hing, salt, haldi and the vegetables and fry this for a few minutes.
Now put the ground paste and the remaining butter milk to the above and allow it to boil.
Boil this just for a few minutes and garnish with cilantro.

Eggplant Podi Curry

Ingredients :
250 g eggplant, chopped
1 tsp urad dal
1 tsp channa dal
1.5 tsp coriander seeds
4 to 5 red chilli
¼ tsp mustard
4 tsp cooking oil
a small pinch hing
¼ tsp turmeric
¼ tsp tamarind paste
¾ tsp salt

Method :
Dry roast urad dal, channa dal, coriander seeds, red chillies and hing.
Dry grind the above with ¼ tsp salt.
Heat some oil in a pan and put the mustard.
When they crackle, put turmeric, hing and eggplant to this.
Sprinkle little water, and cover it slightly until the eggplant gets cooked.
Now put the remaining salt, tamarind paste, and the ground masala powder.
Stir well and add a 5 tsp of cooking oil.

Cauliflower Manchurian

Ingredients :

Cauliflower florets 1 Cup.
All Purpose Flour 1/2 Cup.
Corn Flour 2 Tbsp.
Oil For Deep Frying.
Chilli Powder 1 Tsp.
Salt To Taste.
Green Chillie,Ginger
& Garlic Paste 1 Tsp.

For Gravy :

Oil 2 Tbsp.
Tomato Sauce 2 Tbsp.
Soy Sauce 1/4 Tbsp.
Salt To Taste.
Corn Flour 1 Tbsp.
Garlic chopped 1 No.
Ginger Chopped 1 Small piece.
Spring onions chopped 1/4 Cup.

Method :

Heat Oil for Deep Frying .
Mix flours,salt & half of ginger,garlic,chilli paste.
Add water to make a thick batter. Dip the flowrets.
Deep fry in oil till crisp & golden brown & drain.

Heat a pan with tbsp of oil & fry the chopped ingredients & set aside.
In the same pan add remaining ginger,garlic,chilli paste,tomato sauce & fry.
Add soy sauce,salt & cornflour mixed with a cup of water. Simmer till thick.
Add Cauliflower fritters, fried ingredients & toss till well coated.
Serve hot.

Fry the cauliflower just before serving ,else they tend to loose their crispness.

www.youtube.com/watch?v=FjLrVethvZY

Dal Rasam

Ingredients:
½ tsp fenugreek seeds
1 tsp jeera
12 pepper corns
1 tbsp (heaped) coriander seeds
1 piece turmeric
¼ pav toovar dal
salt to taste
a piece asafoetida (bengal gram size)
4 red chillies
2 sprigs curry leaves
1 tsp oil
½ bunch coriander leaves
2 green chillies.
4 tsp ghee
1 tamarind lump (marble size)

Method:
Put oil in frying pan.
Roast fenugreek, cumin, pepper, coriander, turmeric, asafoetida, 1 tsp toovar dal, red chillies and curry leaves with oil, in the same sequence, till it becomes brown.
Powder the roasted ingredients together in mixer.
Put the washed toovar dal in boiling water. Cook till half done.
Put slit green chillies and boil well.
Put salt to taste and chopped coriander leaves.
Take out juice from tamarind in a bowl.
Combine the above rasam powder and put the mixture to boiling toovar dal.
Cook till done. Season with mustard and curry leaves in ghee.
Put coriander leaf bits. Cover vessel.

Tomato Soup

Ingredients:
4 large tomatoes
Mint leaves
salt & pepper

Method:

Keep tomatoes in a heavy pan.
Put water and allow it to boil.
Put salt, mint and continue boiling
for 10 minutes.
When cool, blend the tomatoes in a mixer.
Sieve to separate seeds and skin.
If mixer is not available use a soup strainer for 2 minutes.
Ready to serve hot.