Vijaya's Cookbook

1 cup moong dal 1 cup broken wheat 1 1/2 cups of powdered jaggery ( more or less acc. to taste) 1/2 cup grated coconut Ghee 3-4 tbsp ,pd cardamom ,few raisins and cashew nuts fried in ghee.   In a pan dry roast the moong dal till golden and gives off a nice aroma.To this add washed broken wheat and 4 cups of water and cook  in a pressure cooker for 4 whistles. In a kadai take the pd. jaggery add abt 1/2 cup water and stir till jaggery melts completely and mix becomes slightly thick. Now add the cooked dal- wheat mixture and mix well .add the grated coconut,ghee and keep stirring till u get the right consistency.finally add the cardamom pd.and garnish with cashews and raisins.

Neeli ( mussels ) -10-15 cleaned Coriander seeds 2 tbsp Jeera. 1tsp Methi.  1/2 tsp Peppercorns. 5-6 Red chillies 7-8..Fry all of the above in little oil till it gives off a nice aroma.cool then grind this with 1/2 raw onion,turmeric pd and little tamarind into a smooth paste.Marinate the neeli in this mix with salt for 1/2 hr. Meanwhile grate 1/2 coconut and coarsely grind with 8-10 garlic pods and 1/2 tsp cumin.(just pulse once).In a pan heat oil, fry abt 2 chopped onions till slightly brown.Now add the marinated neeli and fry for a while .add little water cover and cook till done.check salt.Finally add the coconut and fry the curry till it becomes semi dry.

Prawns 20 medium size Byadgi chilli 12 Dhania 11/2 tsp Jeera1/2 tsp Methi1/2 tsp Peeled garlic 12 to 15 cloves Marble sized ball of tamarind Roast ingredients 2-4 in little oil till it changes color.cool and grind this with garlic and tamarind to a smooth paste with just enough water.meanwhile to the prawns add some lemon juice ,turmeric pd and salt and keep for 10 min.then add the ground masala and marinate for abt 1/2 hr. Heat ghee or oil( here I have used 1 tsp ghee and 2 tsp oil) add the prawns with the marinade and 1/2cup water and fry for sometime.cover and cook till the prawns are done and gravy becomes thick.

Maida-1cup Sugar -2cups Ghee 3-4 tbsp Boost 1/2 cup(dissolved in water to make a paste) 1/2 cup water In a non stick kadai heat ghee and fry the maida on slow fire till it gives a nice aroma.keep aside.In the same pan take sugar and water and stir till sugar dissolves and u get syrup of one string consistency.now slowly add the maida and boost mix stirring constantly.keep stirring till the mixture thickens and leaves the sides of the pan.pour into a greased plated and cut into pieces when cool.

1 cup rice flour,1/4 cup of groundnuts,1/4 cup fried gram( both coarsely powdered ),finely chopped curry leaves,green chillies,1tsp butter,salt.mix all together and make a dough like chapathi dough.make small balls of this dough.take 2 plastic sheets.grease with oil ,keep the balls and flatten them into small rounds.Deep fry in hot oil till golden brown .

Take about 4-5 medium sized phagil.wash well and chop them into small even pieces.apply a bit of salt and keep for 5 min.In a nonstick pan heat abt 2-3 tbsp of oil .squeeze out water if any in the chopped pieces and then fry them on low heat till crisp and brown.Allow to cool. For masala grind together 1 cup grated coconut ,3-4 roasted red chillies and a bit of tamarind.when masala is almost smooth add 1 tsp of coriander seeds and salt and again grind till smooth.Take the masala add just enough water to make it semi thick.add a seasoning of mustard and curry leaves.Just before serving add the fried phagila pieces,mix well n serve.

In a pan heat oil,add 1 big onion finely chopped.when golden add a tsp of ginger garlic paste.fry till raw smell goes.now add some finely chopped capsicum and fry till it softens a bit.add red chili pd ,haldi,jeera pd ,dhania pd ,garam masala pd and fry a bit.finally add grated paneer salt to taste and finely chopped coriander.mix well cover n cook for 5 min. Take burger buns .cut horizontally into two.smear some butter on one side.spread burji on one half.cover with the other half.now on a heated tava spread little oil and fry evenly on both sides.

1 cup raw rice 1/2 cup grated coconut 1/4 cup tur dal 1/4 cup poha 1/2 cup grated jaggery Cardamom powder and oil or ghee for frying Soak rice and dal together for 2 hrs.Drain water and grind this along with coconut and washed poha using very little water.when almost smooth add the grated jaggery,cardamom and a pinch of salt and grind again till u get a smooth but thick batter. In a kadai heat oil for frying. When hot slowly pour a ladle of the batter into the oil.when one side is done flip on to the other side and fry till golden.appos will be soft in the center and crispy on the outside.

Boil horsegram in cooker till soft. Drain off the water( can be used for saaru) and keep aside. For masala grind together grated coconut,roasted red chillies bit of tamarind and coriander seeds coarsely with just 1or 2 spoons of water(masala should be dry).mix the masala with the boiled horsegram and add salt.just before serving add finely chopped onions give it a toss and serve.

Drumstick leaves Sanna Idli Soak together 1 cup of the tur dal and 1 cup of rice for 2 hrs. Drain and grind this along with 1 cup grated coconut ,10-12 roasted red chillies and little tamarind into a coarse paste with very little water.To this paste add 1 bunch of washed and finely chopped drumstick leaves,little hing and salt to taste.mix well.Grease idli moulds, put a spoonful of batter into the moulds and steam the idlies for 10-12 min.

1kg carrot grated 250 ml milk 200 gm milkmaid 4 tbsp ghee Cardamom pd and some dry fruits for garnish Cook the grated carrots along with milk in a heavy bottomed pan.cook till all the milk is absorbed and the carrots become soft.Now add the milkmaid and stir again till it dries up.add the ghee and stir for 7-8 min.Take it off fire,add the cardamom pd,and garnish with slivered pista or almonds or any dry fruits of ur choice.

Kadagi chakko 2 cups of kadgi (raw jackfruit)-boiled and lightly mashed 1 cup grated coconut 6-7 roasted red chillies Small bit of tamarind 1 tbsp of urad dal roasted in little oil till light brown Coarsely grind ingredients 2-4 with just little water.masala should be quite dry.In a pan heat oil add mustard when it splutters add some curry leaves .Now add the mashed kadgi along with the masala and salt to taste.mix well and sprinkle some water if it is too dry.cook covered on slow flame for sometime till it is done.

For the sanna polo batter: soak together rice and turdal 1:1for 2 hrs.grind together 1 cup grated coconut,10-12 roasted red chillies ,little tamarind coarsely.now drain the water from the soaked rice dal  mixture.add this to the ground coconut and grind this with just enough water to a batter of rava consistency. (This is generally used to make sanna polo after adding chopped onions or finely chopped cabbage or grated carrots) To the sannapolo batter I added 1 tbsp of besan and 1tbsp of rice flour for binding,salt and lots of finely chopped spring onions. Makee tikkis and shallow fry on both sides till crisp.

In a pressure pan heat abt 2 tbsp of oil.add mustard when it splutters add jeera, finely chopped green chillies,finely chopped ginger,curry leaves and finely chopped onions fry till it becomes translucent, now add little haldi and the jeev tori.add enough water for it to cook.pressure cook for 2 whistles.once cool if any water left ,heat till it dries up.finally add fresh grated coconut,finely chopped dhania and some lemon juice.

For masala: in a little oil fry1/2 tsp of methi seeds,1 tsp of urad dal ,1 tsp dhania  till it changes color and finally 1 cup grated coconut for just 2 min.separately dry roast 1 tbsp of black til.cool and grind to a smooth paste with 8 roasted red chillies.(byadgi) Boil karmbal pieces in little water till soft.add abt 3 tbsp of pd jaggery and salt.finally add the ground masala give a good boil.season with mustard and curry leaves phanna.

Heat 2 -3 tsp of oil.When hot add 1tsp of jeera and 1/4tsp of hing pd.Now add puree made of 3-4 tomatoes and 1tsp of cashew. Fry for a while till raw smell goes and it thickens. Add 1 tsp of red chili pd. 1/4 tsp turmeric,1/2 tsp dhania pd, 1/2 tsp garam masala pd.,and little crushed kasuri methi and fry a bit.Now add boiled baby corn pieces,paneer pieces ,salt and 1/4 cup water .Give it a good boil and then remove from flame.Goes well with rotis.

Marinate about 10-15 big prawns in salt,turmeric,chili pd,and lemon juice for 15 min.then pan fry them lightly and keep aside. For masala: cloves- 2,cinnamon 1/2 ",peppercorns-5-6,dhania-1 tbsp,red chili-6-7,ginger1/2",garlic-5. Roast all this and then make a smooth paste.f Take 1 tbsp of oil in a pan .add 1/2 tsp mustard .when it splutters add 1/4 tsp methi seeds,some curry leaves and 5-6 finely sliced shallots.fry till slightly brown then add the masala little tamarind juice and 1/2 cup coconut milk ,prawns and salt to taste. Adjust thickness of gravy and boil for 5 min.goes well with rice.

Ingredients 2 cups raw rice 1/2glass fermented coconut water(break coconut ,collect water In a glass and keep covered for a day.It ferments) 1/4cup coconut milk. Salt ,sugar and cooking soda. Soak rice for 3-4 hrs.drain and then grind this along with coconut milk,fermented water to a smooth paste.Take 1 tbsp of ground batter add 4 tbsp of water to this .mix well.now keep this on gas on low flame and allow to thicken slightly(should be of pouring consistency).allow this to cool completely and then mix this with the ground batter along with salt and 2 tsp of sugar.allow to ferment overnight.In the morning add 1/2 tsp soda,mix well and make aapams.

Pedvo                       1/2 kg cut and cleaned Ingredient for dry roast masala Coconut                                    2 tbsp Red chilly                                  10 to 12 Coriander seeds                       1 tsp Methi seeds                              10 Garlic cloves      ...

Recipe- Knead wheat flour as usual. Prepare sate- take a spoon full of pure ghee , keep on adding  cornflour to it. Beat it with your finger tips, until it becomes a thick paste. Now  roll a medium sized chapati. Apply sate. Fold the chapati like a fan, applying sate on every fold. Make round of that fan by folding it. Now roll the chapati again lightly. Apply ghee while roasting it on the tava. Crush it slightly  to see  the lachchas.

Seer fish fry Make a  paste of chili pd. ,turmeric pd.,jeera pd.,hing,some crushed garlic,little tamarind juice and salt.marinate the fish pieces in the paste for 1/2 hr.Heat 2-3 spoons of oil in a pan( I have used olive oil).when oil is hot add some broken curry leaves and fry till crisp.now keep the fish pieces in the oil and cook covered on each side for 5 min.serve hot.

11/2cups raw rice 1/2 cup boiled rice (white) 1 cup grated coconut 1cup jaggery  1 cup grated cucumber Soak rice together for 2-3 hrs.Drain and grind this along with coconut and jaggery with just enough water and a pinch of salt..now add the grated cucumber and mix well.No need to ferment the batter.Make dosas and serve with a dollop of butter or ghee.

Boiled rice (red)-1cup Jaggery-1 cup  Grated coconut-3-4 tbsp Cardamom pd. Wash rice and spread it on cloth to dry.when it is semi dry take little at a time and dry roast it in a pan.the rice will start spluttering and puffing.take it off fire.allow it to cool.powder in  a mixi. In a pan melt jaggery with little water and make a syrup of 1 string consistency.take it off the fire add the rice pd.coconut and cardomom pd.and mix well.grease ur palms and make pedas  with this mix.

Recipe: Broken wheat appo Soak about 1 cup of broken wheat in water for an hour. Drain and grind it along with 4-5 tbsp of grated coconut, enough jaggery , a fistful of soaked poha and a pinch of salt into a thick batter( idli batter consistency). Keep for 1/2 hr and then make appos .

Small purple brinjals -6 . Wash and make 2slits from the base up to the stalk. Stalks should be in place .keep the brinjals soaked in  water or they will discolour For masala: 1.peanuts-roasted n pd -2 tbsp 2.til seeds-roasted n pd-1tbsp 3.methi seeds-1/2 tsp 4.cloves-2 5.cinnamon-1/2" 6.shahijeera-1tsp 7.jeera-1tsp 8.dhania-1tbsp 9.garlicflakes-8-10 10.red chilli. ---10-12 11.tamarind juice-2 tbsp 12.chopped onions -2 Dry roast ingredients3-10 until it gives off a nice aroma and slightly brown Cool and powder in a mixi.remove and add the tamarind juice,peanut pd, til pd,salt and just enough water to make a thick paste.Stuff the masala into  the slits made in the brinjal.In a pressure pan heat 2 tbsp of oil.Add the onions and fry till golden.Now arrange the brinjals in a circle with the stalks towards the center.add half a cup of water.pressure cook for 1 whistle.Garnish with coriander leaves. Goes well with Rotis.

Mushroom bhutti mushroom- 200 gm washed and sliced Onions- 2 big chopped For masala:grind to a paste 1/2 grated coconut ,6-7 roasted red chillies,small piece of tamarind ( I do not add coriander seeds to this bhutti ) Take 2 tbsp of oil and fry the onions till golden brown.now add the sliced mushroom ,ground masala and salt.mix well and then add abt 1/4 cup of water.allow it to cook and become almost dry.Bhutti ready to serve with rice or roti.

Grind together 1/2 grated coconut ,10-12 roasted red chillies ,small piece of tamarind into a smooth paste . add enough water to the paste to make it to gravy consistency. add salt to taste ,prawns and keep it to boil. after one boil reduce flame and simmer for 5 min. now add hing dissolved in water or powder. simmer for 1 more min, then add 1tsp of coconut oil and switch off flame..... Gassi ready

Recipe..Mix together 1 cup grated carrot,1 cup grated coconut, 1 cup grated jaggery, 1 cup fine Rava,(local rava),2 tbsp curds, a pinch of salt, a pinch of cardamom pwd and cashewnuts and raisins. Mix well and keep it aside for 15 mins and make idlies. Serve with ghee.

Surnali: Ingredients 2 cups dosa rice 1 tsp methi 1 tsp turmeric pd 2 tbsp curd 1/2 cup grated coconut 1/2 cup soaked poha 1 cup jaggery ( acc.to taste)   Soak rice along with methi ,turmeric pd ,curd and just enough water for 4-5 hrs.Grind  this along with coconut ,poha and jaggery and little salt  into a smooth and thick paste.(use the soaked water for grinding).Allow to ferment overnight .Heat a tava pour a ladleful of batter.Do not spread.Cover and cook on one side only.Serve with a dollop of butter.

11/2 cups maida ,2 tbsp ghee, 11/2 tbsp oil ,2 tbsp curds ,1/4 tsp cooking soda,oil for deep frying For sugar syrup : 1 cup sugar , 1/2 cup water,cardamom pd and 1 tsp lime juice In a bowl mix together ghee,curds, oil and soda.now slowly add the maida with just enough water to make a smooth soft dough.Do not knead hard. Allow to rest for 20 min.In the meanwhile add water to sugar in a vessel .boil till u get syrup of one string consistency ( very important).add the lime juice now to avoid crystalization Take the dough and make small balls.flatten a little and press a little in the center.heat oil in a kadai.the oil should be hot just enough that a small bit of dough when put in oil comes up to the surface.fry the balls on slow flame till golden.immediately put them in the sugar syrup and see that syrup coats both the sides.keep for 3-4 min.take it out onto a plate.ready to eat once it cools down. Recipe credit sharmis passion.