Vijaya's Cookbook

Bhindi- 200 gm grated coconut 1 cup Roasted red chillies -8 Tamarind- chana sized ball Urad dal -1 tbsp( roast in a little oil till golden brown) Mustard - 1 tsp Curry leaves - 1 sprig Wash bhindi and dry it well.Snip off the ends and cut into two length wise and then chop finely.Keep aside. Grind the coconut ,chillies ,tamarind and urad dal into a coarse paste with just a tsp of water.keep aside. In a hot nonstick pan add 2 tbsp of oil.add in the mustard and once it splutters add the curry leaves.Now tip in the chopped bhindi and fry for a while.Add the masala ,salt and mix well.Cover with a lid and cook stirring often in between.Once the bhindi is cooked switch off the flame.Goes well with rice or rotis.

Ragi - 1 cup Grated coconut- 2 tbsp Jaggery - 1 cup Cardamom powder - 1/2 tap Ghee - 1 tbsp Wash ragi well and soak in water for an hour. Drain off the water and grind along with coconut to a smooth paste.Add about 2 cups of water and strain to extract the milk.Add the jaggery and keep it on low heat.Keep stirring the mixture till it thickens.Add the ghee and cardamom powder ,stir and once it becomes glossy switch off flame.Spread evenly on a greased thali. Once cool cut into pieces.

Recipe 1 cup of fine rice rava ( here I have washed raw rice , dried for 1/2 hr and powdered in mixi to rava consistency.) Grind together 11/2cups of jackfruit pieces ,1 tbsp grated coconut and jaggery (adjust acc. to sweetness of jackfruit)to a smooth paste.add the rava to this along with a pinch of salt and mix well.the batter should be  thick.keep aside for 1/2 hr and then make small balls and deep fry on medium heat to golden brown.

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

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 texture.now 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 minute.now 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- 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 ho

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.

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