Lemon Rice

Ingredients:
2 cups Rice cooked
1 Onion chopped
2 Green Chillies chopped
6 Curry Leaves chopped
2 spoons Coriander Leaves chopped
1 spoon Mustard seeds
1 spoon Turmeric Powder
1 spoon Urad dal split
1 spoon Peanuts
1 spoon Lemon Juice
3 spoons Oil
Salt

Method:
Heat oil in a pan on a medium flame, add mustard seeds, urad dal, peanuts and saute well.
Now add onion, chillies, curry leaves, turmeric powder and salt and cook for 2 - 3 minutes and turn off the flame.
Add cooked rice and mix it to the mixture.
Lastly add lemon juice and garnish it with coriander leaves.
Lemon rice is ready to serve.

Tips:
You can even add grated carrot or capsicum  while cooking. 

Holige

Holige/ Obattu/ Puran Poli 

Ingredients :
For Dough
1 Cup Maida
1 Cup Chiroti Rava/ Semolina
1 spoon Oil

For Stuffing :
1 Cup Toor dal
1 Cup Chana dal
1 1/2 Cup Jaggery powdered
2 Cardamom seeds powdered
Oil

Method :
Dough
Take a bowl mix maida and rava, add water and knead the dough. Put 1 spoon oil while kneading dough and make a soft dough, keep it aside for 1 hour.

Stuffing (Puran)
Cook Toor dal and Chana dal in a vessel.
Proportion of water is 1:4, 2 cups of dal add 8 cups of water. After adding water, cook dal on a medium flame.
Cook dal for 20 mins in between stir it.
Once dal is cooked, drain the water. Water can be used to make rasam.
Grind dal and jaggery into a fine paste in a mixer jar.
Add cardamom powder and mix well. Stuffing is ready.
Finally make small balls from the dough, flatten it.
Fill the puran in the centre and cover it by pressing sides.
Now gently roll to roti size on a plastic sheet, while rolling add 1/2 spoon oil.
Heat tawa and cook puran poli on a low flame both sides until it turns golden brown and add 1/2 spoon oil.
Puran Poli is ready to serve.

Note
Grind dal with jaggery when it is hot, immediately after draining water.

Dahi Vada

Dahi Vada

Ingredients :
1 cup Urad dal
1 spoon Rice Flour (optional)
1 Green Chilli chopped
5 Curry leaves chopped
1/4 inch Ginger chopped
1 cup Curd
Red Chilli powder
Salt
Oil for frying

Method
Soak urad dal in water for 3 - 4 hours.
Grind soaked urad dal finely in a mixer jar.
Batter should be thick.
Add rice flour, finely chopped ginger, chilli, curry leaves and salt into the batter.
Heat oil in a pan for deep frying.
Make vada shape by wetting your palms and fry on medium flame both the sides untill they turn golden brown.
Soak Vada in water for 15 minutes and squeeze out water.
Add 1/4 cup curd to Vada and garnish with a pinch of red chilli powder.
Curd Vada is ready to serve.

Tips
Do not add more water while grinding.
You can add sugar to the curd and serve.

Masala Powder

Masala Powder

Ingredients :

250 grams Coriander seeds

100 grams Jeera

100 grams Poppy seeds/ KhusKhus

50 grams Cinnamon sticks

50 grams Pepper

5 grams Clove

5 grams Cardamom

Salt

Method

Dry roast all the ingredients in a pan and let it cool for 5 minutes.

Transfer it to a mixer jar, add salt and make fine powder.

Masala powder is ready and  once it cools down store it in an airtight container. 

It can be stored for 3 months.

Note:

You can add it to Sambar, Curry and sabzis. 

Sprouted Horsegram Sambar

Sprouted Horsegram Sambar

Ingredients:
1 cup Sprouted Horsegram
1/2 cup Toor Dal
1 Onion chopped
1 Tomato chopped
3 Cloves
1 inch Cinnamon
1 spoon Coriander seeds
1 spoon Jeera
2 spoons Red Chilli powder
3 - 4 spoons Coconut grated
1 spoon Turmeric powder
1 lemon sized Tamarind extract
1 spoon Jaggery
1 spoon Mustard seeds
2 cloves Garlic chopped
Curry leaves
Salt
Oil

Method:
In a pressure cooker, cook sprouted horsegram and toor dal for 3 whistles on a medium flame.
In a pan roast onion, tomato, cloves, coriander seeds and cinnamon on low flame for 5 mins and keep it aside.
Now in a mixer jar, grind roasted onion, tomato, cloves, coriander seeds, cinnamon,jeera, red chilli powder and coconut and make a fine paste.
Pour the mixture into cooked horsegram, add tamarind extract, turmeric powder, jaggery salt  and 1/2 cup water, cook on a medium flame for 10 mins.
Lastly in tadka pan, heat 2 spoons oil and add mustard seeds, garlic and curry leaves on a low flame, pour it to sambar.
Horsegram Sambar is ready to serve with rice or ragi ball.


Note
How to sprout Horsegram
Soak horsegram in water for 7 - 8 hours.
Drain the water and wash once in water and leave it to sprout for 8 hours.
After 8 hours, you can see sprouted horsegram.
You can follow same method of sprouting green gram, mote or moth bean, black channa.

You can store sprouted horsegram in refrigerator for 2 - 3 days.

Spring Onion Stir Fry

Ingredients
2 cups Spring Onion chopped
1 Onion chopped
1/4 inch Ginger
2 Green Chillis chopped
Coriander leaves chopped
1 spoon Mustard seeds
1 spoon Chana Dal
1/2 spoon Turmeric powder
1/2 spoon Masala powder
Salt
Oil

Method
In a pan, heat 2 spoons oil, add mustard seeds,ginger, chana dal, onion, green chilli and saute well.
Add spring onion,masala powder,  turmeric  powder, salt and cook for 2 minutes.
Spring Onion Stir Fry is ready.


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Curd Rice

Curd Rice
Lunch Box Recipe

Ingredients :
1 Cup Cooked Rice
1/2 Cup Milk
1/4 Cup Curd
2 spoons Oil
1 spoon  Mustard Seeds
1/2 spoon Urad Dal (split)
1 Green Chilli chopped
4 Curry leaves chopped
1 spoon Coriander Leaves chopped
6 Cashewnuts
2 spoons Pomegranate seeds(optional)
Salt

Method :
In a large mixing bowl, put cooked rice, milk, curd and mix well.
For seasoning, take a tadka pan, heat 2 spoons oil and add mustard seeds, urad dal, cashewnuts, green chilli, curry leaves and coriander leaves on a low flame.
Now pour it into the bowl, add salt and mix well.
Garnish it with pomegranate seeds and it is ready.

Note:
Do not add curd when rice is hot, add when rice cools down.

Bisibelebath

Bisibelebath

Ingredients:
1 cup Rice
3/4 cup Toor Dal
1 cup Beans chopped
1 cup Carrot chopped
1/2 cup Peas
1/2 spoon Mustard seeds
1/2 Onion chopped
1 Tomato chopped
2 spoons Tamarind juice/ extract
2- 3 spoon Dry Coconut grated
Pinch of Asafoetida
Salt
Oil

Bisibelebath powder (picture is shown above)
1 spoon Coriander seeds
1 spoon Chana Dal
1 spoon Urad Dal
3 Cinnamon
2 Clove
1/4 spoon Turmeric Powder
2 - 3 spoons Red Chilli Powder

Method:
Cook rice in a pressure cooker for 3 whistles on a medium flame.
Cook toor dal and vegetables in a pressure cooker for 2 whistles.
Roast all the ingredients in a pan for bisibelebath powder on a low flame for 3 minutes.
Grind all the ingredients into fine powder.
Now in a pan, heat 3 spoons oil, add mustard seeds, onion, asafoetide, tomato and saute well.
Now add cooked dal, vegetables, cooked rice and mix well.
Add tamarind extract, dry coconut, bisibelebath powder and salt, cook for 10 - 15 mins on low flame, stir in between.
Bisibelebath is ready to serve.

Knolkhol Sabzi

Knolkhol Sabzi/ Navilukosu Palya

Ingredients:
2 Knolkhol/ Navilu kosu
1 Onion chopped
2 Green Chillies chopped
1/2 Tomato chopped
4 Curry Leaves chopped
Coriander Leaves chopped
1/2 spoon Mustard seeds
1/2 spoon Turmeric powder
1 spoon Chana Dal
1 spoon Coconut grated
1/2 spoon Masala powder
1/2 spoon Roasted Chana Dal powder( optional)
Salt
Oil

Method:
Peel the skin of knolkhol and cut into 4 pieces.
Cook knolkhol in a pressure cooker for 2 whistles and keep it aside.
Cut cooked knolkhol into small pieces.
Now take a pan, heat 2 spoons oil ,for seasoning add mustard seeds, chana dal, onion, green chillies, curry leaves and saute well.
Now transfer cooked knol khol, add turmeric powder,masala powder, tomato, coconut, roasted chana dal powder, salt and mix well, cook for 5 minutes on a medium flame.
Knolkhol sabzi is ready to serve with roti, dosa, poori or rice.

Tips
Knol khol is good for diabetes.

Methi Puri

Methi Puri 

Ingredients
1 cup Wheat flour
1/2 cup Methi Leaves chopped
1 clove Garlic
1/4 inch Ginger
1/4 spoon Turmeric powder
1/4 spoon Red Chilli powder
1 spoon Jeera
Coriander leaves
Salt
Oil for frying

Method 
Make fine paste of coriander leaves, jeera, ginger and garlic in a mixer jar.
In a bowl, put wheat flour, chopped methi leaves, fine paste, turmeric powder, red chilli powder, salt and water.
Combine and make dough and add 1 spoon oil.
Keep it aside for 10 - 15 mins.
Now divide dough into small balls and roll them into small thick circles.
Fry them in oil both the sides on a medium flame.
Methi Pooris are ready to serve.

Rava Upma

Rava Upma

Ingredients:
2 cups Rava/ Sooji ( Bansi)
1 Onion chopped
2- 3 Green Chillies chopped
2- 3  spoons Chana Dal
1 spoon Mustard Seeds
1/2 cup Carrot chopped
1/4 cup Green Peas
1 Tomato chopped
1/2 inch Ginger crushed
2- 3 spoons Coconut grated
Curry Leaves chopped
Coriander Leaves chopped
Salt
Oil

Method:
Take a kadai, roast rava on a low flame for 5 - 10 minutes.
In a kadai, heat 1/4 cup oil on a medium flame.
Add mustard seeds, chana dal, ginger, onion, green chillies, curry leaves and saute well for 2 minutes.
Add carrot, green peas, tomato and mix well.
Add 4 1/2 cups water to the mixture and salt.
When water starts boiling, add rava, coriander leaves and mix well until it doesn't stick to the kadai.
Garnish it with freshly grated coconut and serve hot.

Aloo Parota

Ingredients :
Dough
2 cups Wheat Flour
Salt
Oil

Stuffing
3 Potatoes
1/2 spoon Turmeric powder
1 spoon Chilli powder
Coriander leaves chopped
Salt

Method:
Take a bowl, mix wheat flour, salt and water.
Knead the dough and add 1 spoon oil while kneading. Keep it aside for 10 - 15 mins. Dough is ready.
Cut potatoes into 4 pieces . Cook potatoes in a pressure cooker for 3 whistles on a medium flame.
Mash the cooked potatoes finely and add salt, turmeric powder, coriander leaves and chilli powder to it and mix well.
Now take small portion of dough and make a ball. Roll it into small puri size and fill the potato mix into it. Now roll it gently and cook on roti tawa on a medium flame both sides.
Aloo parota is ready to serve with curd or raita.

Dosa Varieties

Ingredients :
2 cups Dosa Rice
1/2 cup Urad Dal
1/2 cup Moong Dal
1/2 spoon Methi seeds
1/2 cup Poha ( thin)
Salt
Oil
Options ( Carrot grated, Methi Leaves chopped, Onion chopped or Onion and Tomato chopped)

Method:
Soak dosa rice  in a vessel and keep it aside.
Soak urad dal, moong dal and methi seeds in a separate vessel for 7 - 8 hours.
After 7 hours, grind all the ingredients into a fine paste and add poha and little water while grinding.
Dosa batter is ready and it has to be fermented for 8 hours.
After dosa batter is fermented add salt.
Heat dosa tawa on a medium flame, spread dosa batter and make small dosa.
Spread grated carrot on batter and cook for 1 minute and flip other side, drizzle 1 spoon oil.
or you can even add chopped methi leaves or chopped onions or chopped tomato and onion.
Serve dosa with chutney or potato sabzi.

Tips:
You can even add dill leaves chopped or coriander leaves chopped to dosa.

Coconut Burfi
Easy Sweet Dish Recipe

Ingredients:
2 cups Coconut grated
1/2 cup Sugar
10 Raisins
2 Cardamom powdered
1 spoon Ghee

Method:
In a pan, over medium heat, bring sugar and water to boil.
Turn the heat to low and stir constantly until the sugar dissolves completely.
Sugar syrup should be one string consistency.
Now add grated coconut and mix well on a low flame.
Add cardamom powder, raisins and stir untill the mixture doesn't stick to the pan.
Now transfer to a greased plate and let it cool.
Cut into pieces and coconut burfi is ready to serve.

Vegetable Pulav

Ingredients :
2 cups Rice
1 cup Beans chopped
1 cup Carrot chopped
1/2 cup Peas
1 Onion chopped
1 Tomato chopped
3- 4 Green Chillis chopped
1 spoon Ginger and garlic paste
1/2 spoon Turmeric powder
1 spoon Mustard seeds
4 - 5 Cloves
1/4 inch Cinnamon stick
1 spoon Coriander seeds
1 - 2 spoon Coconut ( grated)
Salt
Oil

Method
Make paste of coconut, 3 cloves, cinnamon and 2 spoons of coriander seeds in a mixer jar.
In a vessel heat 4 - 5 spoons of oil, add for seasoning, mustard seeds, ginger - garlic paste, 3 cloves, 1 cinnamon, onion, chillies and saute till it turns golden brown.
Add vegetables( beans, carrot, peas, tomato) and stir well.
Now add water 1 : 2.5 ( 5 cups of water)
Cook for 10 mins on medium flame.
Add  turmeric powder, coconut paste, salt and rice.
Now cook  in pressure cooker for 3 - 4 whistles.
 Pulav is ready to be served with raitha.

Maddur Vada

Ingredients:
1 cup Rice Flour
1/2 cup Maida/ Refined (All Purpose) Flour
1/2 cup Semolina/ Fine Sooji/ Chiroti Rava
2 Onions finely chopped
1 spoon Jeera/ Cumin Seeds
1/2 spoon Khus Khus/ Poppy Seeds
2- 3 Green Chillies chopped
10 Curry Leaves finely chopped
1/2 spoon Ajwain
Salt
Oil for frying.

Method:
In a mixing bowl, mix rice flour, maida, semolina, onions, jeera, green chillies, curry leaves, poppy seeds, ajwain and salt.
Make a stiff dough by adding a little water and keep it aside for 10 minutes.
Now make small balls out of dough and pat on a plastic sheet with wet hands to poori size ( thickness should not be too thin).
In a kadai, heat oil and start frying vada on a medium flame both the sides until it turns golden brown.
Maddur Vada is ready to serve with tea or coffee.

Note
You can store maddur vada for a week in an airtight container.

Green Moong Sabzi

Green Moong Sabzi/ Hesarukalu Palya (with Dill leaves )

Ingredients:
1/2 cup Green Gram/ Moong
1/2 cup Toor Dal
3/4 cup Dill Leaves/ Sabasige soppu chopped
1 Onion chopped
2 Garlic cloves crushed
1 - 2 Green Chillies chopped
1 spoon Jeera
Coriander leaves chopped
2 spoons Coconut grated( optional)
Salt
Oil

Method:
In a pressure cooker, cook green gram, toor dal and dill leaves with 2 drops of oil for 3 whistles.
Drain the water and keep it aside.
For seasoning, heat 2 spoons oil in a pan, add mustard seeds ,jeera, garlic, onion, green chillies and saute well.
Add green gram dal mix to it and mix well.
Lastly add salt, coconut and coriander leaves and cook for 1 minute.
Serve Green moong sabzi with rice or roti.

Note:
Water which is drained is used for making rasam.
You can even add methi leaves and amaranth leaves to this sabzi.

Kara Sev

Ingredients:
2 cups Besan Flour
2 spoons Rice Flour (optional)
2 spoons Red Chilli powder
1 spoon Jeera powder
Pinch of Asafoetida
Pinch of Cooking Soda
Salt
Oil for frying

Method:
In a bowl, mix besan flour,rice flour,  red chilli powder, asafoetida, jeera powder,  cooking soda, salt and water.
Make soft dough by mixing well.
Heat oil in a kadai, with the help of chakli maker, use a plate of chakli maker which has medium size holes.
Put the dough into the chakli maker and press directly into the oil.
Fry until golden brown on a medium flame.
Kara sev is ready.

Rice Idli

Rice Idli

Ingredients :
2 cups Idli Rice
3/4 cup Urad Dal
1 spoon Methi seeds
1 cup Poha
Pinch of Cooking Soda (optional)
Salt
Oil

Method:
Soak idli rice in water for 6 - 7 hours. Soak urad dal and methi seeds separately for 6 hours.
Grind urad dal and methi seeds, idli rice and poha together. While grinding add 1/2 cup water.
Mix and ferment for 8 hours.
After it is fermented, add salt and pinch of cooking soda.
Grease the idli plates with oil and pour idli batter to the plates.
Steam cook for 15 minutes on a medium flame.
Serve hot with chutney or sambar.

Note :

Idli rice is hard to grind in mixer jar, it grinds well in wet grinder. 

Eggless Cupcakes
With Chocochips

Ingredients:
1 1/4 cup Maida/ Refined Flour
50 g Butter melted
1/2 cup Sugar powdered
1/2 spoon Vanilla Essence
1/2 spoon Baking powder
1/2 spoon Baking Soda
1 spoon Cocoa powder
3/4 cup Milk
1 - 2 spoon Chocochips

Method:
In a bowl, sieve maida, powdered sugar, cocoa powder, baking powder and baking soda.
Add melted butter, milk and mix well.
Mix well by adding liitle water and see that there are no lumps.
Pour the batter into silicon moulds of cupcakes.
Spread chocochips on cupcakes batter.
Preheat oven and bake the cakes at 180 degrees centigrade for 20 minutes in the microwave oven.
After baking is done, let them cool down.
Cupcakes are ready to serve.

Roasted Gram Ladoo

Roasted Gram Ladoo/ Kadle Unde
Shivaratri Special

Ingredients:
3 cups Roasted Chana Dal/ Hurikadale powdered
2 cups Jaggery (powdered)
1/2 cup Dry Coconut/ Kopra grated
3 Cardamom powdered
2 Clove powdered
1 spoon Khus khus/ Poppy seeds

Method:
Sieve the powdered roasted chana dal .
Take a large mixing bowl, mix powdered roasted chana dal/ bengal gram dal, grated coconut, khus- khus, cardamom and clove, mix well and keep it aside.
In a pan, heat jaggery with 3/4 cup water on a low flame untill the jaggery completely melts.
When jaggery syrup consistency comes to one string, turn off the flame.
Pour the jaggery syrup to the mixture when it is hot and start making ladoos with wet palms and keep it aside for half an hour to dry.
Roasted Gram Ladoos are ready.

Note:
You have to make ladoos using hot jaggery syrup only.
Don't allow jaggery syrup to cool down.
Filter the jaggery solution with a strainer to remove impurities (optional).

Poha/Avalakki

Poha/Avalakki

Ingredients:
2 cups Poha/ Avalakki (Medium size)

1 Onion chopped

2 Green Chillies chopped

Curry Leaves chopped

Coriander Leaves chopped

1 spoon Mustard seeds

1 spoon Turmeric Powder

1 spoon Urad dal split

1 spoon Peanuts

1 spoon Lemon Juice

3 spoons Oil

Salt

Method:

Heat oil in a pan on a medium flame, add mustard seeds, urad dal, peanuts and saute well.

Now add onion, chillies, curry leaves, turmeric powder and salt and cook for 2 - 3 minutes.
Soak poha in water, drain the water and mix it to the mixture.
Heat poha on a low flame for 2 minutes and turn off the flame.

Lastly add lemon juice and garnish it with coriander leaves.
Poha is ready to serve.

Tips:
You can even add grated coconut while serving.

Moong Dal Upma

Moong Dal Upma/ Hesarbele Upittu
Healthy Dish Recipe

Ingredients:
1 cup Moong Dal
1 Onion chopped
2 Green Chillies chopped
4 Curry Leaves chopped
1 spoon Mustard seeds
1/2 spoon Jeera/ Cumin Seeds
1 spoon Urad Dal
1/2 spoon Turmeric powder
1 spoon Lemon Juice
Coriander Leaves chopped
Asafoetida
Salt
Oil

Method:
Take a vessel, soak moong dal for 4 hours, then grind it with salt and pinch of asafoetida, add a little water.
Now steam the batter in an idli cooker for 15 minutes on a medium flame.
Remove, cool slightly and crumble it into powder in a mixer jar (don't add water).
Heat 2 spoons oil in a pan. Add mustard seeds, jeera, urad dal, onion, green chillies, curry leaves, turmeric powder and salt.
Now add moong dal, lemon juice, coriander leaves and mix well.
Moong dal upma is ready to serve.

Carrot Halwa

Carrot Halwa

Ingredients:
2 cups grated Carrot
1/4 cup Sugar
1/2 cup Milk
2- 3 spoons Ghee
5 Cashew
5 Raisins
Pinch of Cardamom powder

Method:
Heat pan, add 2 spoons ghee, cashew and raisins on a low flame.
Now add milk and grated carrot in the pan, cook on a low flame for 5 minutes.
Add sugar and stir in between for 10 minutes on a low flame until it starts to thicken and add cardamom powder and mix well.
Carrot halwa is ready to serve.

Tips:
You can even garnish with almonds and pista.

Radish Sambar

Ingredients:
2 Radish  sliced
1 cup Toor Dal
1 Tomato
1/2 Onion chopped
2 cloves Garlic chopped
2 spoons Coconut grated
2 spoons Sambar powder
2 spoons Red Chilli powder
1 spoon Turmeric powder
1/2 spoon Mustard seeds
1/2 spoon Jeera
Tamarind extract
Curry Leaves
Pinch of Asafoetida
Salt
Oil

Method:
In a pressure cooker, cook toor dal, radish, tomato and 2 drops oil in a vessel for 2 - 3 whistles on a medium flame.
Now in a mixer jar grind coconut and cooked tomato and make a fine paste.
For seasoning, in a tadka pan, heat 2 spoons oil add mustard seeds, jeera, garlic, onion, curry leaves, asafoetida, turmeric powder and red chilli powder.
Now in a pan pour cooked toor dal, add coconut paste, tamarind extract, sambar powder, seasoned mixture and salt and mix well.Cook for 5 minutes untill it starts boiling on a low flame.
Radish Sambar is ready to serve with rice

Sajjaka

Sajjaka
Kesari bath prepared by using jaggery

Ingredients:
1 cup Rava/ Sooji ( Bansi)
1/2 cup Jaggery powdered
1 cup Dry Coconut grated
2- 3 spoons Ghee
10 Cashewnuts chopped
20 Raisins
2 Cardamom powdered

Method

1. Dry Roasting:

    - Roast Sooji in a pan on medium flame for 2 minutes. Keep aside.

2. Tempering:

    - In a pan, add Ghee and fry Cashew and Raisins on low flame.

3. Jaggery Syrup:

    - Add Jaggery and Water to the pan. Stir until Jaggery dissolves and water boils.

4. Cooking Sooji:

    - Add roasted Sooji to the pan and stir to prevent lumps.

5. Finishing Touches:

    - Add Dry Coconut, Cardamom Powder, and mix well. Cook for 3 minutes on low flame.

Serving:

    Serve Sajjaka hot with 1/4 spoon Ghee.

Channa/ Chickpeas Usili

Ingredients:
1 cup Channa/ Chickpeas
1/2 spoon Mustard seeds
1 Red Chilli
1/4 spoon Turmeric powder
4 Curry Leaves
Coriander Leaves chopped
Salt
Pinch of Asafoetida
Oil

Method:
Soak channa in a bowl for 4 - 5 hours. Cook in a pressure cooker soaked channa for 2 - 3 whistles.
Heat 2 spoons oil in a pan  and add mustard seeds, red chilli, curry leaves and asafoetida on a low flame.
Now add cooked channa, turmeric powder, salt, coconut, coriander leaves and mix well.
Channa usili is ready to serve.

Besan Ladoo

Besan Ladoo

Ingredients :
3 cups Besan Flour
1 1/2 cups Sugar
200 grams Ghee
10 Cashewnuts
10 Raisins
2 Cardamom powdered

Method :

1. Preparation:

    - Sieve Besan Flour and keep aside.

    - Grind Sugar in a mixer jar until finely powdered and sieve.

2. Roasting:

    - Heat Ghee in a pan on low flame.

    - Add Besan Flour and stir continuously for 15 minutes, until the raw smell disappears and turns light golden.

3. Cooling and Mixing:

    - Let the mixture cool.

    - Add powdered Sugar and mix well.

4. Adding Nuts and Spices:

    - Add Cashew Nuts, Raisins, and Cardamom Powder. Mix well.

5. Shaping:

    - Make small balls (ladoos) from the mixture.

Tips:

Roast Cashew Nuts and Raisins in Ghee before adding to the mixture for enhanced flavor.

Result:

Besan Ladoo is ready to serve!

You can prepare 25 ladoos from above measurement.

Akki Roti

Rice Roti/ Rice Thalipeth

Ingredients:
1 cup Rice Flour
1 Onion finely chopped
2 Green Chillies chopped
3 spoons Coconut grated
1 Carrot grated
1 spoon Jeera/ Cumin seeds
3 spoons Peanuts coarsely ground
4 Curry leaves chopped
Coriander leaves chopped
Salt
Oil

Method:
In a pan, boil 1/2 cup water, once water starts boiling add salt and rice flour on a low flame, mix well and turn off the flame.
Transfer rice flour into a bowl, add onion, carrot, peanuts, coconut, curry leaves, coriander leaves, jeera and green chillies.
Add salt and little water and mix well to make a soft dough.
On a banana leaf / plastic sheet take a small ball of dough, make rotis by patting.
Heat  tawa and cook rotis both sides with 1 spoon oil and cook until it turns golden brown on a medium flame.
Akki roti is ready to serve with chutney or butter.

Tips
You can even add chopped dill leaves to akki roti.
You can even add 1/4 cup ragi flour, jowar flour and any millet flour.

Lachha Paratha
Step by step pictures

Ingredients :
2 cups Wheat Flour
Salt
Oil/ Ghee

Method :
In a bowl, make dough by adding wheat flour, salt and water.
Add 1 spoon oil while kneading the dough.
Divide into small portions, roll into chapati/ roti size.
Spread oil/ ghee on roti and start folding from one side and make pleats.
Roll in a circular shape as shown in picture.
Make parathas and cook them on heated tawa on a medium flame both sides and add 1 spoon oil.
Lachha parathas are ready to serve with Sabzi.

Red Chilli Powder
Homemade red chilli powder is an essential ingredient in Indian kitchen.

Ingredients
100 grams Byadgi Chilli
1 Garlic bulb
2 Curry Leaves sprigs
Salt

Method
Take a pan, roast chillis for 1 minute on a low flame until they turn crisp.
Transfer it to a mixer jar, add garlic cloves, curry leaves and salt.
Grind it to a fine powder.
Red Chilli powder is ready and can be stored for a month.
Note: Byadgi Chilli is used here, we get many types of red chillis.

Shankarapali (spicy)
Snacks Recipe

Ingredients:
1 cup Maida (Refined flour)
1 cup Chiroti Rava/ Fine Sooji
1 spoon Jeera
2- 3 spoons Red Chilli Powder
1/2 spoon Ajwain
Pinch of Asafoetida
Oil
Salt

Method:
Take a bowl, put maida, chiroti rava, jeera, chilli powder,ajwain, asafoetida, salt and 2 spoons of warm oil.
Add little water and mix well and make a dough.
Keep the dough for 20 minutes.
Now take a kadai, heat oil for frying on a medium flame.
Take small portions of dough and make a ball and roll roti size.
Now with a knife first cut vertically and then cut diagonally, you get diamond shape.
Fry the cut pieces both the sides on a medium flame untill it turns golden brown.
Shankarapali is ready  and it can be stored for 2- 3 days.

Dal Palak

Dal Palak

Ingredients
1 cup Moong Dal
1 cup Palak chopped
1 Onion chopped
2 Green Chillis chopped
1 Tomato chopped
1 spoon Mustard seeds
1 spoon Jeera
1 spoon Ginger and Garlic paste
10 Curry Leaves chopped
Coriander leaves chopped
1 spoon Turmeric powder
1 spoon Garam Masala powder
Oil
Salt

Method
In a pressure cooker, cook moong dal for 1 whistle and keep it aside.
Take a pan, heat 2 spoons oil, add mustard seeds, jeera, ginger and garlic paste, onion, green chilli, curry leaves and saute well.
Add palak, cook for 1 minute and mix well.
Now add cooked moong dal, tomato, garam masala powder, turmeric powder, salt and 1/4 cup water.
Cook for 2 minutes on a low flame.
Lastly garnish it with coriander leaves and serve hot with chapati.