Ingredients: Almond: 2 cups Sugar: 1&1/2 cup Ghee: 1 cup Milk: 1 cup Water: 1 cup Safron: 7-8 strings
Method:
Soak the almonds overnight(min of 6hrs), then remove the skin from the almonds. Once the almonds are peeled dry them with the help of a kitchen towel. Grind the almonds to a fine paste by adding milk in between.
Take a non stick vessle, add water and sugar and place it on heat. Keep stirring untill the sugar dissolves. Bring it to boil and add the safron strings.
Once the sugar syrup reaches to the one sting consistency add the badam paste, reduce the heat and keep stirring the mixture by adding ghee in between.
After 15-20 min you can notice that the mixutre stops sticking to the vessle and this is the time to turn of the heat and immediately transfer the mixture to a greased tray.Level it, cut it into desired shape and allow it to cool.
Ingredients: Hagalkai: 3-4 finely chopped Onions: 1 medium sized finely chopped tamarind: 1/2 cup Jaggery: 2 tb Roasted peanut powder: 3-4tbs Cumin seeds: 1tbs Mustered seeds: 1tbs Urad dal: 1tbs Curry leaves: 6-8 leaves Red chilly powder: 2 tbs or as per ur taste Salt as per ur taste Turmeric powder: 1/2 tbs Oil for seasoning
Method:
Take a pan n start frying the chopped bitter gourd by adding 2 tbs of oil. Fry them until they turn golden brown.
Heat oil in another pan n season it with mustered seeds, cumin seeds n urad dal.
Add curry leaves n onions to the season.Once the onions are fried add chilly powder, turmeric powder, salt n ginger-garlic paste.
Now add the tamarind juice n jaggery n bring it to a boil, then add the fried bittergourd pieces n cook on medium heat untill all the flavours blend togeather.
At the final stage add the roasted peanut powder which will not only add a good flavour but also hepls to thicken the gravy. After adding peanut powder turn off the heat.
serve it hot with any type of rotis or plain rice with ghee.
Note: Roasted peanut powder can be replaced with roasted sesame seeds.
Ingredients: Rice flour- 1cup Dry coconut powder- 1/2cup Powdered puttani or dhaliya- 1/4cup White seaseme seeds- 3tbs Cumin seeds- 2tbs Red chilli powder- 2tbs Salt as per taste Oil for deep frying Water for mixing the flour
Method: Mix all the above dry ingredients togeather in a mixing bowl along with 3tbs of hot oil. Add water to the mixture n mix it to form a firm dough. Wet your palms with 2-3 drops of oil n pull out little dough, roll it to make give it a pencil stick shape n then join the ends n form a circle shape by pressing both the ends togeather. Heat oil in a frying pan n deep fry these circles which are called as Kodubele, fry them until they turn golden brown.
Serve them along with tea/coffee as a crispy snack.
Ingredients: Kothumri/ Dhaniya leaves/ Coriander: 1 bunch washed n chopped along with the tender stems Green chillies: 15-20 Tamarind: 1 small lemon sized Garlic: 5 pods Dhaniya seeds: 2tbs Roasted peanuts: hand full Cumin seeds: 2tbs Urad daal: 1tbs Jaggery: 1" size Salt Oil: 5tbs
Method:
Heat 2tbs of oil in a pan, add cumin seeds, urad daal fry them for a min, to it add garlic n green chillies.
Once the green chillies are fried add dhaniya seeds, after 2 min add tamarind n fry them on a low flame by constantly stirring the mixture.
Once all the ingredients are fried remove from the pan n in the same pan add 2tbs of oil n add the chopped coriander leaves n fry it for 4-5 min n remove it from heat.
Let all the ingredients to cool n later grind them all together by adding roasted peanuts, jaggery n salt.
Note: Seasoning is optional after grinding the chutney as the ingredients required for seasoning are already in grinded chutney.
Serve it with dosa, idly , chapati or hot rice with ghee.
Ingredients: Paper avalakki/Thin poha: 3 cups Roasted peanuts: 1/2 cup Split dalia/urgadle/putani: 1/4 cup Green chillies: 10 nos Garlic: 5-6pods crushed Oil: 4-5tbs Curry leaves: 1strand Cumin seeds: 1tbs Mustard seeds: 1tbs Turmeric powder: 1tbs sugar: 1/2tbs Salt
Method: Dry fry the avalakki on a low flame till the avalakki becomes crispy and keep it aside. Heat 4tbs of oil in a big pan, add mustard seeds n when they splutter add cumin seeds,crushed garlics,green chillies n curry leave. Fry all this on a low flame. Once gralic are fried add roasted peanut n split dalia n fry them for 2 min. Add turmeric powder n salt. After 2min add the avalakki to the mix n keep mixing slowly if required add some extra oil. Add sugar n mix throughly.
While serving mix some chopped onions n squeeze 3-4 drops of lemon juice n enjoy the taste.
Ingredients: Bread: 1 loaf Milk: 6 cups Water: 2 cups Sugar: 1 cup Cardamom powder: 1 tbs(optional) Fried nuts for garnishing Ghee or butter: 1 cup
Method:
Take a bread slice n cut it into any desired shape. Few would like to remove the edges of the bread which is optional.
On a tava add ghee or butter n roast the bread slices until crisp n turns to golden brown.
On the other hand start preparing the sugar syrup by adding water-sugar in a vessel n keep it to boil until it thickens. At this point you add the cardamom powder.
Boil the milk on a slow flame until the milk becomes quite thick by reducing in its volume n its called kova.
Arrange the roasted bread slices in a deep vessel and pour the sugar syrup on it. Now spread the kova all over the bread.Finally garnish with fried nuts.
