Dosa 3 .

Idli rice = 1 cup
raw rice - 1 cup
udad dal 1/2 cup
methi seeds a tspn
jeera seeds - a tspn

Soak for 4 hrs and grind smoothly for 45 mins at least . Leave it to ferment over night and roast as normal dosa .

Mysore Pak with a bitter sweet twist.

I was trying out the normal Mysore pak .
By mistake I mixed two ingredients together and I got this new dish which is not that bad after all .

Original Mysore Pak recepie.
1 cup Besan
2 cups Ghee .
1 cup sugar ( you can add or reduce as per your liking) .
A few saffron threads and cardamom pods.

Take a clean thick bottomed pan .
Fry the besan without lumps for a few minutes till it becomes very light brown in colour .
Remove it and keep aside.
Heat the sugar with very little water and keep stirring it till it is one thread consistency .Pour half the ghee and heat it up slightly .
Add the besan slowly and keep stirring so that lumps don't get formed.
Slowly add the remaining ghee and saffron and cardamom powder.
Heat it on a not very high fire ( a medium or low fire will do ) till it leaves the sides and slowly surf gets formed on the top.
Coat a thick bottomed steel plate with ghee or butter .
Slowly pour this thick besan and ghee batter on the plate . Tap it so that it spreads evenly all over the plate .
Keep aside for some time till it is half solidified.
Cut it into desired cake shapes and leave it to solidify fully.
The cakes will then come out easily .

Now to my own twist to this recepie :
Instead of 1 cup besan add 1/2 cup besan plus 1/2 cup fenugreek powder.
I made this by mistake but all my guests ended up liking this dish. Since both besan and methi powder look alike , I had mixed them both by mistake .
But it is definitely more nutritious than a full besan mysore pak .

Recepies .

I must thank my ma in law for most of these recepies. I deeply regret not collecting my mum's recepies. But then who knew she will leave me and go so soon.
Its our duty to pass on these age old tested and tried recepies to our children just like our mums and grand mums did.
So here we go ...

Paal poli : Sweet :
Rawa - 1 cup finely powdered.
Milk- 5 cups.
Sugar - To taste.
Add a pinch of salt and mix into a dough using milk or water.
Keep aside.
After some 10 mins, roll into small sized puris, fry till deep brown and keep aside.
Bring milk to a boil. Add powdered saffron , dry fruits of your choice, sugar and cardamom.
When the milk becomes slightly thick, turn off the heat and keep aside.
The milk and puris can be kept seperately overnight or for many days in the fridge.
Before serving , soak the puris in milk for some 30 mins.
It can be served hot or cold.

Saar powder:
Dhania - 1 cup
Pepper : 1/3 cup
Red chillies - 2 cups
Jeera - 1/6 cup
Methi seeds - 1 tsp
Rai - 1 tsp.
Finely powder all.

Sambar powder :
Dhania - 1 cup
Red chillies - 2 cups
Dry dessicated coconut - 1/4 cup
channa dal - 1 tsp
Methi seeds - 1 tsp
Rai - 1 tsp

Sambar with just tempering :
(Ponni sambar )

Boil tuar dal as usual. Keep aside.
Add tamarind paste as per your choice .
Fry split green chillies , methi seeds , hing , rai to the mixture . Boil for 5 mins.
No other powder required.

Methi sambar :
Boil tamarind water.
Add salt , turmeric.Fry 1 tsp tuar dal , mustard, methi seeds, 1tsp udad dal , hing , green split chillies . Add to the boiling water and let simmer for 5 mins.

Kola wada :
1 cup white udad dal :Soak for 1 hr.
Red chillies = 5/6
MEthi seeds - 1 tspSoak all this for 1 hr or so .
Grind coarsly .Add 1 cup finely chopped white pumpkin and salt to taste. Mix thoroughly and keep as vadas in the sun for a few days.

Besan kheer :
Fry 1 tbsp besan in 1 tbsp ghee till brown . Add to boiled milk with powdered dry fruits .

Sugar moulds for sankranti :
Boil 1 cup sugar to thick consistency .While hot add in moulds . Within 3 4 mins it will solidify, remove and dry.

Tamarind poha : Take thick tamarind water. Add salt , chilly powder, hind and soak poha . Within an hour , the masala will enter poha . coarsly grind this dry mixture .Temper with chana dal , udad dal, ground nuts , karepak and red chillies .

Sabudana kheer :
Roast sabudana in ghee and boil inw ater or milk. Then proceed as normal kheer.

Set dosa :
8 cups normal rice .
1 cup udad dal.
1 tsp methi.
Soak for 4 5 hours and grind as normal dosa dough . Add salt and keep overnight. Add a pinch of soda , 1 tbsp maida, 1 tbsp rice flour to the dough the next morning. Fry as normal dosa. While frying , cover with lid to sizzle.

Diwali rasa :
Garam masala, khus khus , dhania, channa dal , green chillies , bay leaf , clove, cardamom, cinnamon, dessicated coconut , tamarind water. Veg can be drumsticks, brinjals , onions .

Sabudana wada :
1 cup sabudana soak overnight. boil 1.5 cups water. Add to sabudana. Add finely ground salt ,green chillies, hing . STirr over fire till thick. In scorching sun, keep as small vadas for a cuople of days till very dry.

Curd chillies :Take finger sized green chillies. Slit a little and soak in watery curd. Add salt , 1 tbsp ground methi powder. Soak chillies in this mixture overnight. next day sqeeze all juice and leave in sun . At night again, soak overnight . Do the same for 3 4 days and dry thoroughly.

Somasa mixture :
1 cup channa dal roasted.
1 tbsp khus khus roasted
1/4 cup roasted dry coconut.
Sugar as per taste.
the dough should be made of rawa or maida .

Mum's somasa mixture :
Putani, dry coconut , elaichi.

Tengul :
6 cups rice flour
1 cup roasted udad dal flour
Powdered jeera , salt .

Ompdi :
3 cups besan .
1 cup rice flour
1 tbsp finely powdered oma
salt

KArlipena :

3 cups rice flour
1 cup besan
finely ground jeera, salt

besan laddoo:

1 cup besan
4 tbsp ghee
fry besan in ghee till brown. add powdered dry fruits.make paste with milk or water and form into laddoos while hot .

Til gul :fry white sesame , groundnuts, putani , dry coconut . Add powdered sugar, coloured sugar peppermints or other small sugar sweets can be added .


Daangar
! cup FINLEY grOUnd udAD DAL POWDER. MIX IT WITH THICk BUTTERMIlK <> in the end sqEEze some leMon JUICE .

Maharashtrain stuffed Brinjals

Take equal portions of Til and Dry coconut. Dry roast them and add little garlic and goda masal to this. Then grind all this . This is the stuffing. Stuff this into slit brinjals and fry it in little oil . Close the lid so that they can cook in some water. Add a bit of jaggery in the end.

Panak for Ram Navami

Sugar , Grated raw mango ( or lime juice) , saffron,cardamom powder, nutmeg powder. Mix with water.

Carrot Halwa :

Grate carrots after peeling them. Grate as fine as possible. In a thick bottomed kadai, add plenty of ghee and add the carrots and close the lid. Let the carrots cook fully. This will take some 20 - 30 mins. Keep turning in between. After it cooks , add sugar and condensed milk to taste. Add cardamom and saffron powder as required. Add fried raisins and cashews as desired. Add milk to thin consistency if required.Heat khova a bit and add in the end to the halwa to enrich flavour.For 1 kg carrots, add 250 gm khova.

Besan laddu ( 30 laddoos )

6 cups besan , 4 cups powdered sugar, 2 cups ghee.

Mix besan and ghee thoughtly and fry or microwave till golden brown . Crumbs should be formed . in microwave it takes around 8 - 10 mins.

Once it cools down, add powdered sugar and cardamom. Keep it aside for 15 mins. Make laddoos in the end. Keep them rolling in your hand till a little ghee comes out and the laddoos become shiny.

Anarsa :
Coarse rice flour, Jaggery. Mix two together. Mix one ripe banana. Keep aside for one hour . Mix nicely and make patty cakes and fry in oil.


sweet pumpkin raitha. boil pieces till tender. grind fresh coconut, green chillies, jeera and a little black pepper mix with well boiled pumpkin pieces, add fresh curds and salt. garnish with mustard, karepak leaves red chillies etc. has vitamin a good for eyes.

Mums gojju.

1. 5 tsp Tamarind extract
2. 8 tsp Jaggery or Brown sugar
3. 4 Green Chillies slit in the center
4. 4-5 curry leaves
5. 2 tsp Rasam powder or Sarina Pudi
6. 1/2 tsp Mustard seeds, 1/2 tsp urad dal, 1/2 tsp channa dal, 1/4 tsp turmeric or haldi, 1/2 tsp methi seeds
7. salt to taste.

Method:

Mix the tamarind extract in water and make sure all the tamarind is dissolved. In a vessel, heat 3 tsp oil. Add all the ingredients one after another as listed in 6 above. Next, add the curry leaves, green chillies, and the tamarind pulp. Add rasam powder and also the jaggery and let it boil for 4-5 minutes. Finally, add salt to taste.

Dosa1 :

Thanx to My aunt Renu for giving me this dosa recepie.

soak raw rice overnight. in the morn grind it in the mixie itself. separately grind cucumber (skin and seeds removed), a little coconut, green chillies, a piece of ginger. add to the batter make dosas cover it. dont flip it. the aroma of cucumber will be nice. likewise u can add dosakai also. if u want it with masala u can fry dhania, jeera red chillies etc and add. u can make rava dosa. easiest. 1 cup rava and 1 cup rice flour. make it watery and just pour dont spread. it will be crisp. of course u can grind karepak, kothmir, green chillies and ginger and add to the batter.

DOSA 2

for perfect dosa, soak 3 cups of idli rice 1/2 cup of raw rice, 3/4 cup of round ural dal a tspn of methi. soak for 4 hrs. grind altogether for atleast 40 mins. to a fine paste. let it be a bit thick dont add salt. it will be make it watery. it should be dosa batter consistency. after taking out mix it well with your hands. this is important because it helps in fermentation. keep it overnight. temperature for tava is very imp for dosa. u have to heat the tava well before starting. but when u make dosa the heat should be medium. pour a tspn of oil and spread it well, or u can sprinkle water and spread it with a towel so that the heat spreads evenly. then pour the thick batter and spread only slightly. pour a tspn of oil around the dosa. when bubbles start appearing close the tava with a lid. wait for a minute and take it off it is crisp on one side and soft on the other. somehow from the time i have started making this, everyone has liked it. now this has become a permanent item.

UDIPI SAAR

for udupi saar, u need dhania, urad dal, methi, red chillied, jeera. this should be fried in coconut oil. method: heat coconut oil and ghee add mustard curry leaves and one green chilli slit, when it splutters add tamarind juice. when it boils well add the saar powder when it boils add well mashed cooked toor dal and add more water salt jaggery coriander leaves. remember all these should come to a boil and u should remove before it boils.