Kara Kaddi

Kara Kaddi
Snacks

Ingredients

1 cup Besan Flour

2 spoons Rice Flour

1- 2 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  plate which has medium size holes.

Heat oil in a frying pan, press kara kaddi into the oil in a circular motion.

Fry both sides of muruku on a medium flame until golden brown.

Kara kaddi is ready to serve.

Tips

You can store kara kaddi in an airtight container for 1 week.

You can even add pepper powder instead of red chilli powder.

Lunch Menu
Chapathi, Sprouted Moth Bean Sabzi, Rice and Green Leafy Vegetables Sambar.

Recipe Link for Sprouted Moth Bean Sabzi
https://palateobypushpa.blogspot.com/2018/03/sprouted-moth-bean-sabzimaki-sabzi-side.html


Recipe Link for Green Leafy Vegetables Sambar
https://palateobypushpa.blogspot.com/2019/02/lunch-menu-rice-carrot-stir-fry-gren.html


Note
Here for sambar, palak, amaranth leaves, dill leaves and methi leaves are added.
You can store fresh sprouts in the refrigerator for 1 or 2 days and use.

Plantain Bajji/ Balekayi Bajji

Plantain Bajji/ Balekayi Bajji

Ingredients :

1 Plantain/ Raw Banana ( sliced )

2 cups Besan Flour ( Gram flour )

2 spoons Rice Flour (optional)

1 spoon Jeera

2 spoons Red Chilli powder

Pinch of  Asafoetida

Pinch of Cooking Soda

Salt

Oil for frying

Method :

Peel the skin of plantain and slice and keep it aside.

In a mixing bowl, put besan flour, rice flour, jeera, red chilli powder, asafoetida, cooking soda, and salt.

Add water and mix well and make thick batter.

Heat sufficient oil in a kadai for frying.

Now dip plantain slices in the batter and start deep frying  on a medium flame.

Fry both sides till it turns golden brown.

Tasty plantain bajji is ready to serve.

Note:

Slices of plantain should not be too thick or too thin.

Sabudana Kheer/ Sabakki Payasa

Sabudana Kheer/ Sabakki Payasa

Ingredients

1/2 cup Sabudana

1/4 cup Sugar

2 Cardamom powdered

8 Cashewnuts

5 Raisins

4 Almonds ( chop into pieces)

1 - 2 spoon Ghee

3/4 cup Milk

Method

Soak sabudana in water for 4 hours.

In a pan, heat 1- 2 spoon ghee, roast almonds, cashew and raisins.

Add 2 cups water and once it starts boiling add soaked sabudana.

Cook sabudana for 2 minutes on a medium flame, it turns transparent.

Add sugar and cardamom, mix well and cook for 2 to 3 minutes.

Add milk and cook for 1 minute.

 Sabudana kheer is ready to serve.

Note

Add warm milk before serving kheer.

Black Channa Usli

Black Channa Usli
No Onion No Garlic 

Ingredients:

1 cup Black Channa/ Chickpeas/ Kadlekalu

1/2 spoon Mustard seeds

1 Green Chilli chopped

1/4 inch Ginger finely chopped

1/4 spoon Turmeric powder

1 spoon grated Coconut

4 Curry Leaves

Salt

Oil

Method:

Soak black Channa in water in a bowl for 4 - 5 hours. Cook in a pressure cooker soaked channa for 2 whistles.

Heat 1 spoon oil in a pan  and add mustard seeds, ginger, green chilli, curry leaves and saute on a low flame.

Now add cooked channa, turmeric powder, salt, coconut, mix well and cook for 2 minutes on a low flame.

Black Channa Sabzi is ready to serve.

Little Millet Paddu

Little Millet Paddu

Millet Recipe

Ingredients :

1 1/2 cups Dosa Rice

3/4 cup Little Millet

1 cup Urad Dal

1/2 spoon Methi seeds

1/2 cup Poha ( thin)

Oil

Salt

Method:

Soak dosa rice, little millet in water and keep it aside.

Soak urad 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.

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 little millet paddus with chutney.

Tips
Paddu batter can be used to make dosa.
You can add 1/4 cup red raw rice with dosa rice.

Little Millet Pongal

Little Millet Pongal/ Samae Pongal
Millet Recipe

Ingredients :

1/4 cup Little Millet/ Samae

1/4 cup Moong Dal

1/2 spoon Jeera

1/2 spoon Pepper (powdered)

1 Green Chilli chopped

10 Cashewnuts

Curry leaves

2 - 3 spoons Ghee

Salt

Method :

Wash little millet and moong dal in water twice.

Cook little millet and moong dal with 2 1/2 cups of water in a pressure cooker for 3 whistles and keep it aside.

Now heat 2 spoons of ghee in a pan, add jeera, green chilli, cashewnuts and curry leaves and  pour it to cooked little millet.

Lastly add 1/2 cup water to it and salt, cook for 5 mins on a low flame and mix well. Serve hot.