Aloo Bonda

Ingredients:


1/2 kg boiled potatoes
1/2 tsp lemon syrup
2 tsp oil for cooking and more to fry
1 cup bengalgram flour (besan)
1/2 tsp red chilli powder
Few curry leaves
Green chillies as per taste
1/2 tsp turmeric powder
Finely chopped coriander leaves
1/2 tsp mustard seeds
2 tbsp rice flour
Salt as per taste
Bit of asafoetida


Method:

Heat oil, add mustard. When it splutters, add green chillies, turmeric, curry leaves and boiled mashed potatoes. Add salt and cook for 2 minutes. Add lemon juice and finely chopped coriander leaves. Make balls of these.

Make a thick batter of bengalgram flour, rice flour, salt, asafoetida and red chilli powder. Heat oil, dip the potato balls in the batter and deep fry till golden brown all over.

Whole Moong Curry

Ingredients:

1/2 cup whole Moong
1 small cup Red gram dal
¼ tsp Turmeric powder
½ lemon size Tamarind
Sambar powder- 2 tsp
¼ tsp Mustard seeds
¼ tsp Fenugreek
Salt to taste
Asafoetida- a pinch
2 tsp oil
Curry leaves and coriander leaves

Method:

Pressure cook whole moong or payaru and red gram dal. Soak tamarind in water and extract the juice.

Heat oil, add mustard seeds and fenugreek seeds. When it starts spluttering, add the tamarind juice, turmeric powder, sambar powder, salt, curry leaves and asafoetida.

When it starts boiling, add cooked dal and whole moong.

If required add dilute paste of rice flour to make the Curry  thick.

Moru Curry

Ingredients:

2 cups Sour curd

1/2 tsp Turmeric powder

Salt to taste

Asafoetida- a bit

2 tbsp Rice flour

Curry leaves-few

2 tsp Oil

1 tsp Mustard Seeds

To be grinded to a paste-

1/2 tsp Cumin seeds

2 Green chillies

1 tsp Coriander seeds

1 tsp Bengalgram dal

2 tsp Grated coconut

Method:

Roast coriander seeds and bengalgram dal till golden brown. Now grind it along with other masala ingredients to a fine paste.

Add turmeric powder, salt, asafoetida, curry leaves and rice flour to the curd along with some water and mix well.

Now add the masala paste to the buttermilk and cook till it becomes thick. Dont cook it for long.

Heat oil in a seperate pan and add mustard seeds. Add this to the Curry.

You can add cooked ladies finger or pumpkin to this Curry.

Rava idli

Ingredients:

2 cups roasted rava

2 tsp oil

1 tsp mustard seeds

1 tsp bengalgram dal

1 tsp blackgram dal

Few curry leaves

Bit of ginger paste

Finely chopped coriander leaves

Few roasted cashew pieces

1/4 tsp eno fruit salt

1/4 cup beaten curd

Salt to taste

Method:

Mix the rava with curds, salt and 1 cup water. Heat oil and add mustard seeds. When it splutters, add bengalgram dal, blackgram dal, curry leaves and ginger and add to the rava batter. Add coriander leaves, cashews and mix well. Let it stay covered for 10 minutes. Add more water if required to get a thick batter. Grease idli plates with a drop of oil. Add eno to the batter and mix. Pour immediately into idli moulds and steam cook for 5-7 minutes. Insert a toothpic to check if it comes out clean, else cook for another 1 or 2 minutes.

Serve hot with chutney/sambar of your choice.

Kancheepuram Idli

Ingredients:


1 cup Boiled rice
1 cup raw rice
1 cup blackgram dal
1 tsp cumin seeds
Few curry leaves
Little grated ginger
2 tbsp ghee
1 tsp pepper
A bit of asafoetida
Salt to taste


Method:

Soak both the rice and dal together for atleast 2 hours. Grind it to get a coarse batter.

Add salt, asafoetida and allow it to ferment for atleast 8 to 10 hours.

Before making idlis, add the cumin seeds, pepper, finely chopped curry leaves, ginger and ghee.

Steam them in an idli cooker, preferably in a plate. When the idli is done, cut them into pieces and serve with chutneys and sambhar.