Gud Papdi

RC:Vidya Nayak Shenoy
1 cup atta
1 cup powdered jaggery
1/2 cup ghee
Cardamom and nutmeg powder 1/2 tspn
Chopped almonds
Take ghee in a thick bottomed vessel and fry atta on low flame till golden brown.  Switch off the flame.  Add jaggery cardamom and nutmeg powder. Mix well and transfer it to a greased plate.  Press with a spatula. Add almonds on top and again press well. Cut into desired shape. Once cool, store in an air tight container

Green Peas Kachori

For the outer cover : 11/2 cups maida ,1 tbsp of chiroti rava ,2 tbsp of hot oil ,1/4 salt.mix all of this well till u get a breadcrumbs like slowly add water little by little and knead a stiff dough like for puri.keep covered with a moist cloth for an hour.
For the filling : In a blender blend 2 green chillies ,1" piece of ginger and 1 cup of cooked peas( all the water to be drained off completely from the peas ) into a coarse paste.keep aside.In a pan heat 2 tbsp of oil.Add 1 tsp of jeera when it changes color add the ground mix stir for a add 1 tsp dhania pd,1 tsp saunf pd, 1 tsp chili pd, little amchur and salt and fry till mix becomes dry.switch off flame and allow it to cool completely.
Make small puris of the dough ,keep a tsp of the filling in the centre and bring all the edges of the puri together.seal well.roll out carefully again into thick kachoris.deep fry on low heat till golden brown.

Sweet potato and beetroot cutlets

Sweet potato- 1 big
Beetroot- 2 washed and peeled
Sago - 1/2 cup cooked
Green chillies-3 finely chopped
Onion- 1 finely chopped
Ginger garlic paste- 1 tbsp
Garam masala powder 1 tsp
Coriander leaves finely chopped
Salt to taste
Bread crumbs for coating
Wash the sweet potato and cut into 2 or 3 big pieces.Cut the beetroot into 2 pieces.In a  pressure cooker cook both of these for 2 whistles.On cooling remove the skin of the sweet potato.Grate the potato and beetroot and keep aside.
In a pan heat 2 tbsp of oil.Once hot add the onions and fry till they turn golden brown.Add in the ginger garlic paste and saute till the raw smell goes.Add the finely chopped chillies fry a while then tip in the grated s.potato, beetroot and the boiled sago.Add the garam masala,salt and the coriander leaves and mix it well till it forms a lump.Allow the mix to cool a bit.Make balls out of it shape it into cutlets.Coat the cutlets with bread crumbs.Shallow fry these on both sides till done.Serve hot with ke…

Badam Laddu

1 cup almonds
Jaggery 50-60 gms
Raisins 10-12
Cardamom 3-4
Heat a pan.when hot add the badam and roast it for just 5 min on low flame till it gives off a nice aroma.Do not roast it more. Switch off the flame and then add the raisins n cardamom and allow to cool.In a mixer add all the ingredient and grind to a smooth powder.the badam will leave oil.bind the mix into laddus.

Masala Peanuts

RC : Shobha Hegde
1 cup Peanuts
1 tsp chili powder
1/ tsp jeera powder
1/2 tsp ajwain powder
2 tbsp gram flour or besan
salt to taste
Oil for deep frying
In a bowl make a thin paste of chili pd ,jeera ,ajwain pd salt and a little water.soak the peanuts in this mix for about 20 minutes. Sprinkle the besan over the peanuts and mix it with a light hand so that the nuts are coated well with the besan.If you want a thicker coating you can add little more besan. Heat oil for frying. When hot fry the nuts in batches till done. Allow to cool for a while .Serve with a hot cup of tea or coffee.


For the filling
Green gram ( moong)- 1 cup
Jaggery- 1 cup
Grated coconut - 2 tbsp (optional)
Cardamom pd-1 tsp
For the outer batter
1/2 cup maida
1/2 cup gram flour or besan
Pinch of turmeric
Pinch of salt
Water as needed
Wash and soak moong in water for about 2-3 hrs. Drain and then pressure cook till soft but not mushy.In a pan take the jaggery and add a little water.keep it on heat.Once the jaggery dissolves and reaches one string consistency add in the cooked moong and the coconut.Keep stirring till the mixture thickens and leaves the sides of the pan. Add the cardamom pd and remove from heat.Once the mixture cools make small balls and keep aside.
In a bowl mix together all the dry ingredients of the batter .Add water little by little till you get a thick batter slightly thicker than the bajji or bonda batter.Heat oil in a deep kadai.Once hot dip the balls in the batter and deep fry on medium heat till it turns golden. Drain out on paper towels.These sukrundos will keep for 2-3…

Vangi bath(Brinjal rice)

Cooked rice- 1cup
Long green brinjals -2.Cut into longish pieces and keep soaked in water
For masala :
Coriander seeds-1tbsp
Chana dal 1tsp
Urad dal 1 tsp
Methi- 1/4 tsp
Jeera -1/2 tsp
Cinnamon 1/4 " piece
Red chillies -4
Coconut gratings - 1 tbsp
Dry roast all of the above till it changes color slightly .cool and make a fine powder in a mixi.
Alternatively you can also use MTR vangi bath mix .
For seasoning:
2 tbsp oil
Mustard 1tsp
Urad dal 1tsp
curry leaves 1 sprig
Green chilli -1
Chopped onions -1 (optional)
Turmeric powder 1/2 tsp
Tamarind pulp 1 tbsp
Salt to taste.
In a pan heat oil .add the mustard ,dal , curry leaves and slit green chili. Add in the chopped onions and turmeric and fry till they are transparent.Squeeze out all the water from the brinjals and add it to the seasoning .Stir well and cover and cook till they become soft.Now add the masala powder, the tamarind pulp and the salt. Mix well. If too dry and masala sticks to the bottom add a tbsp of water.…

Mango Sheera

1 cup medium rava
1cup sugar(depending on sweetness of mango)
2 cups hot water
1/2 cup mango puree 
1/2 cup ghee
Cardamom pd.,few saffron strands soaked in milk
  In a kadai heat the ghee and fry the rava on medium flame till it gives off a nice aroma . Add hot water to this and allow it to cook .When all the water is absorbed add the sugar ,the puree and the saffron milk. keep stirring so that no lumps are formed.when the sugar dissolves and the mixture leaves the sides of the kadai add the cardamom pd and switch off flame.

Prawn and Potato Stirfry

200 gms prawns
2 potatoes
Onions sliced -2
2 tsp chili powder
1/2 tsp turmeric powder
2 tbsp oil
Salt to taste
Wash the potatoes well.Half them (1/4 them if big) and cut into thick slices with the skin on.Clean and wash the prawns too.Put both together in a pan add little salt ,turmeric and 1/4 tsp of chili pd along with little water.Cook till they are just done and all the water is absorbed.The potatoes should not overcook.They should be firm.
In a pan heat the oil.Add the sliced onions and fry till they turn slightly brown.Add the rest of the chili powder and fry till the raw smell goes.Slowly add the cooked prawn n potatoes along with salt .Stir carefully so that the potates don't break.Cover and cook for 5 minutes.Tastes delicious as a sidedish.

Drumstick Flowers Bhutti

Drumstick flowers 2 cups
Grated coconut 1 cup
Roasted red chillies -6
Coriander seeds 1 tbsp
Tamarind -marble size
Chopped onions- 2
Make a coarse masala with coconut, chillies ,tamarind and coriander seeds.In a pan heat 2 tbsp of oil and fry the onions till golden .now add the flowers and mix well. Add the ground masala ,1/2 cup water , salt to taste.Mix well cover and cook for abt 10 min till the flowers get cooked and the mixture becomes semi dry.Goes well as sidedish with rice and dal.