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.