Rava Ladoo

Rava Ladoo

Ingredients :
2 cups Rava (medium)
1 cup Sugar
1 cup grated Dry Coconut/Copra
2 spoons Ghee
10 Cashewnuts
10 Raisins
Pinch of cardamom and clove powder

Method:
Take a vessel, roast rava with ghee on medium flame.

Add 1/4 cup water to 1 cup sugar to make sugar syrup. 
Make sugar syrup and consistency should be one string.
Mix roasted rava, grated coconut, cashew, grapes, cardamom and clove powder to sugar syrup.
Take some water in a bowl for binding rava laddoos.
Without adding water, start making laddoos when it is hot.
Rava Laddoos are ready.

Tips:

Use dry coconut in this laddoo.
You can even roast cashewnuts and raisins in 1 spoon Ghee and add to rava mix before binding.

Masala Paddu

Masala Paddu 

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)
Oil
Salt

Other Ingredients
1 chopped Onion
1 Green Chilli chopped
2 - 3 spoons Coriander leaves 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 and add poha while grinding.
Paddu batter is ready and it has to be fermented for 8 hours.
After  batter is fermented add salt.
Add chopped onion, green chilli, coriander leaves to 3 cups of fermented batter and mix well.
Heat paddu tawa on a medium flame and add 1/2 spoon oil and pour batter into the moulds. Cook both the sides untill it turns golden brown.
Serve hot paddus with chutney.

Note:
You can add more chopped onion, green chilli, coriander leaves and even grated carrot to the batter. I have taken portion of the batter and added onions etc. 

Urad Dal Vada

Urad Dal Vada 
Batter consistency should be thick as shown in the pic below.

Ingredients :
1 cup Urad dal
1 spoon Rice Flour (optional)
1 Green Chilli chopped
5 Curry leaves chopped
1/4 inch Ginger chopped
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.
Serve hot Vada with Sambar or Chutney. 

Aloo Palak

Aloo Palak 
Side Dish

Ingredients
2 cups Palak/ Spinach
2 Potatoes
1 Onion chopped
2 Green Chillis chopped
1/2 spoon Ginger and garlic paste
1/2 spoon Turmeric powder
1/2 spoon Masala powder
1 Tomato chopped
1/2 spoon Jeera/ Cumin seeds
2 Cloves
1/2 inch Cinnamon stick
1/2 spoon Kasuri Methi
Oil
Salt

Method
Cook potatoes in pressure cooker for 4 whistles.
Peel the skin of cooked potatoes and cut into pieces and keep it aside.
In a vessel, cook Palak with 1 cup water for 5 minutes on a medium flame.
In a mixer jar, grind cooked Palak without adding water into a fine paste.
In a pan, heat 2 spoons oil, add Jeera, cloves, cinnamon, ginger garlic paste and onion and saute for 1 minute.
Add green chilli, tomato, potato and Palak puree and mix well.
Add turmeric powder, masala powder, kasuri methi, salt and 1/2 cup water and cook for 5 - 10 minutes on a medium flame.
Aloo Palak is ready to serve with chapati or poori.

Mysore Pak

Mysore Pak
Sweet Dish

Ingredients
1 cup Besan Flour/ Gram Flour
3/4 cup Sugar
3/4 cup Ghee

Method
In a thick bottom kadai, roast besan flour with 1 spoon ghee on a low flame for 2 - 3 minutes.
Transfer it to a plate.
In a thick bottom kadai/pan, make sugar syrup by adding 3/4 cup water for 3/4 cup Sugar. Sugar starts dissolving and you get one string consistency.
Add besan flour when you get one string consistency and keep stirring on a low flame.
Add ghee little by little into the kadai and keep stirring.
For 10 - 15 minutes keep stirring and you can see besan starts separating from kadai and forms solid.
Transfer it into a greased plate/ tray. Once it cools down, you can cut into desired shapes.
Mysore Pak is ready and can be stored  in an airtight container for 1 week.

Note
When you add besan flour to the sugar syrup, keep stirring or else lumps will be formed. Mysore Pak

Purple Cabbage Sabzi

Purple Cabbage Sabzi
Side Dish

Ingredients :
2 cups Purple Cabbage grated/ shredded
1 Onion ( chopped )
2 Green Chillis chopped
1 spoon Chana Dal
1 spoon Turmeric powder
1 spoon Masala powder
4  Curry leaves
2 spoons Coriander leaves
1/2 spoon Mustard seeds
Oil
Salt

Method :
 Heat 2 spoons of oil in a vessel.
Add mustard seeds, chana dal, onion, chillies and curry leaves and saute well. Now add grated cabbage and stir in between for 15 mins.
Lastly add turmeric powder, masala powder, salt, coriander leaves and cook for 5 mins.
Sabzi is ready to serve as side dish with  chapathi or rice.

Tips
You can even add 2 spoons grated coconut.
Saute in between so that cabbage does not stick to the pan. 

Ribbon Pakoda/ Ribbon Murukku
Snacks

Ingredients
1 cup Besan Flour
1/2 cup Rice Flour
1 spoon Red Chilli powder
1 spoon Jeera
Pinch of Cooking Soda
Pinch of Asafoetida
Salt
Oil for frying

Method
In a mixing bowl, mix besan flour, rice flour, red chilli powder, Jeera, cooking soda, asafoetida and salt.
Add little water and make a stiff dough.
Take small portion of dough in muruku maker with ribbon shape plate.
Heat oil in a frying pan, press muruku into the oil in a circular motion.
Fry both sides of muruku on a medium flame until golden brown.
Ribbon muruku is ready to serve.

Tips
You can store muruku in an airtight container for 1 week.

Lunch Menu 
Rice, Radish Sambar, Carrot Kosambari and Curd.

Radish Sambar
https://palateobypushpa.blogspot.com/2018/02/radish-sambar-ingredients-2-radish.html