Sago and moong dal Payasam - Sabudana Kheer

Ingredients :

1 cup Sago (sabudana)
1/2 cup jaggery
1/2 cup boiled moong dal
1 cup thick coconut milk
1/2 cup thin coconut milk
1 tsp cardamom pd
1/2 cup dry fruit nuts (cashew, raisins, almomds)
1 tbsp Ghee
Salt a pinch
Water as required

Method :

Soak sago in water fr 2-3 hrs. Drain the water. Heat a big vessel with 3 cups of water. Cook sago for few minutes until soft and translucent. Stir continuously so that it does not stick to the bottom.

Then add jaggery to it. Stir till it melts. Add a pinch of salt. Then add cardamom pd. Boil in medium flame for 5-10 mins. Then add the boiled moong dal. Stir it occasionally. Now off the flame.

Add thick coconut milk and stir it. Then put on the flame and stir it on slow flame. Now add the thin coconut milk. Now boil it for few mins. 

Heat ghee in a small pan. Fry the dry fruits and add to the payasam and mix well.

Serve hot with a small tsp of ghee poured over it.

Semai da adai with sweet coconut milk (Rice Noodle with sweet milk)

Ingredients :

4 cups of  rice (parboil rice)
Salt to taste

For sweet milk :

1 cup thick coconut milk
1 tsp cardamom pd
1/2 cup thin coconut milk 
1 cup jaggery
1 cup ripe banana (optional)

Method :

Soak the rice into lukewarm water for more than 3 hrs.

Grind coarsely to a batter by adding little water. The consistency of the batter should not be watery. Add salt to taste and mix well.

Now divide the batter and roll into long shapes. Steam this rolls for 45 minutes in a steamer.

Now you'll need a rice noodle machine. The image is shown below.

Now you'll have to put one roll into the mould when it is ultra hot. Squeeze it hard to get a string like hoppers. Now operating the machine is not so easy, you'll have to put stress on your hands as parboiled rice gets dense once it cooked.

Usually this adai is prepared from parboiled rice not with normal rice. Because it comes softer through this machine.

And it is served the next morning along with Sweet coconut milk.

For preparation of Sweet Coconut Milk :

In a vessel melt jaggery. Add thick coconut milk and thin. Stir well.
Add cardamom powder. Mix well. Serve along with Semige.

Some add ripe bananas to it just to enhance flavour.

Kadle Suran Sukka

Ingredients :

1/2 cup black chana (soaked 6-8 hrs)
1/2 cup Elephant foot yam (suran)
1/2 cup grated coconut
5-6 dried red chillies
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp turmeric pd
1/4 tsp fenugreek seeds (methi)
1/4 tsp mustard seeds
1 sprig curry leaves
1 small ball tamarind
2 dried red chillies
1/2 tsp black pepper
1 pinch asafoetida (hing)
3-4 cloves garlic
1/2 chopped onion
1 tsp oil
Salt to taste

Method :

Pressure cook chana and suran with sufficient water. Add salt to taste. 4 whistles are enough to cook the chanas.

In a pan dry roast red chillies, coriander seeds, cumin seeds, pepper, fenugreek and mustard seeds.

Now add the above ingredients in a blender along with garlic, onion, tamarind and turmeric pd. Grind it coarsely.

Now add the grated coconut and grind it once. 

In another pan add 1 tsp oil, add mustard seeds, hing, curry leaves and 2 dried broken red chillies. Then add the cooked chana and yam. Mix well.

Then add the grated masala and mix well. Adjust the salt. Simmer till done.

Poached Egg Curry (South Indian Style)

Ingredients :

3-4 Eggs
1 cup grated coconut
5-6 dried red chillies
1 tbsp coriander seeds
1 tsp cumin seeds
2 tbsp chopped onion
1/4 tsp methi seeds (fenugreek seeds)
3-4 cloves garlic
1/2 tsp black pepper
Salt to taste

For Tempering :

1 tsp oil
1 tbsp chopped onion
1/2 tsp methi seeds

Method :

Dry roast red chillies, coriander seeds, pepper, cumin seeds and methi seeds.

Blend all the above ingredients along with coconut, garlic and onion to a fine paste by adding water.

Transfer the above ground masala to a vessel and bring it to a boil.

Once it simmers, break eggs into the gravy one by one. Let it boil for few minutes till the broken egg boils. Add salt to taste.

Finally for tempering, in a pan add 1 tsp oil, methi seeds and chopped onion. fry till the onion turns crisp and golden.

Pour this to the above egg curry and serve with rice or roti.

Khandvi

Ingredients :

1 cup Gram flour (Besan)
1 tbsp ginger-garlic-green chilly paste
1 cup curd
1/4 tsp turmeric pd
1/4 tsp asafoetida (hing)
Salt to taste

For Tempering :

1 tsp mustard seeds
2-3 chopped green chillies
a pinch of asafoetida
5-6 curry leaves
1 tbsp oil
1 tbsp coriander leaves (for garnish)

Method :

In a bowl combine besan, curd, ginger-garlic-green chilly paste, turmeric pd, asafoetida, salt and little water. Mix well to make a smooth batter.

Cook on a slow flame continuously till it becomes thick.

Grease a plate on reverse side with 1 tsp of oil and spread the batter on the plate and wait for few seconds. Now try to roll up. If it doesnt, then cook for some more time and check till done.

Repeat the same when the batter is still hot. When cool, cut the khandvi into equal portions and roll it up gently.

For tempering heat 2 tbsp oil. Add mustard seeds, hing, curry leaves and green chilies. Pour this over the khandvi and serve immediately.

Garnish with coriander.

Navratan Korma

Ingredients :

1 cup chopped carrots
1 cup chopped potatoes
1/2 cup shelled green peas
1/2 cup cauliflower florets
1/2 cup french beans 
1/2 tbsp raisins
1/4 cup cashew nuts
1/2 tbsp poppy seeds
1 cup chopped onion
1/2 tsp ginger garlic paste
2 green chilies (slit)
2.5 inch cinnamon stick
2 cloves
2 green cardamom pods
3 black pepper
1/4 cup cream
1/2 cup yoghurt (unsweetened)
1 tbsp pomegranate seeds (for garnish)
Pistachios and almonds (for garnish)
Salt to taste
Oil

Method :

Cook potatoes, green peas, carrots, cauliflower florets and french beans in water with salt. When the vegetables are tender, drain them and run cold water over them. Keep aside.

Soak cashew nuts and poppy seeds for 1/2 an hour in warm water and then grind into fine paste. Keep aside.

In a large pan heat oil. Add raisins, cloves, cardamom pods, cinnamon sticks and pepper and saute for few seconds. Add chopped onion and saute till it turns brown. Then add ginger-garlic paste, green chillies, cashew and poppy seed paste. Cook for 5 mins. Add the blanched vegetables and cook for few mins. Add salt and water. Cook the korma for few secs and bring to boil. Then add cream and yoghurt and stir well. 

Garnish with pomegranate, almonds and pistachios before serving.

Goes well with Nan or Rotis.

Egg Bhurji

Ingredients :

3-4 Eggs
1 cup chopped onion
1 cup chopped tomatoes
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig curry leaves
1 tsp red chilly pd
1/2 tsp turmeric pd
1/2 tsp garam masala pd
coriander leaves (for garnish)
Salt to taste
Oil

Method :

Heat oil in a pan. Add mustard seeds. After they splutter add cumin seeds, onion and saute till translucent. Add curry leaves and tomatoes and saute till it melts. Then add red chilly pd, turmeric pd and garam masala pd. Break eggs into this gently one by one. Stir vigorously. Then add salt to taste and garnish with coriander leaves.

Serve hot with Pav or Roti.