Pulusu Atukulu

Ingredients:

250 gms thick Rice flakes (poha)
150 gms onion - cut

4 gms red chilli
2 gms methi
4 gms jeera
3 gms while til
10 gms dry coconut

20 gms tamarind
18 gms jaggery
18 gms salt

60 gms oil
1/2 tsp mustard
1/4 tsp jeera
1/2 tsp channa dal
1/2 tsp urad dal
20 gms groundnuts
3 strands curry leaves

2 pinch turmeric powder
10 gms fresh grated coconut

Method:

Soak together tamarind, jaggery and salt.

Coarsely powder rice flakes in a mixer, sieve to remove the fine powder. Weigh 250 gms. Wash this twice and use a strainer to remove excess water. Squeeze tamarind pulp to this along with salt and jaggery. Mix well and keep aside.

Fry without oil red chilli, jeera, methi and lastly add til and switch off. Powder all these along with dry coconut.

Heat oil, add one by one mustard, jeera, channa dal, urad dal, ground nuts and curry leaves. Add onion and fry till done.

When the onion is tender, add the prepared powder, fresh coconut, little turmeric powder, mix well and add the rice flakes and heat it. Serve hot.

Khus Khus Payasam

Ingredients:

35 gms Khus khus
70 gms fresh grated Coconut
20 gms Cashew
200 gms Jaggery
2 pinch cardamom powder
300-400 ml Milk

Method:

Powder khus khus in a mixer. Add cashew and powder again. Add grated coconut, little water and make a paste. Mix this with 250 ml water and boil till good smell comes (15-20 minutes), on a low flame.

Add jaggery and boil till it melts. Switch off, add cardamom powder. When it is cool, add milk to the required consistency.

Serve cold. Goes well with Otthu Shavige.

Ash Gourd Halwa

Ingredients:

500 gms Ash gourd - grated
(weigh after squeezing the water)
80 gms Ghee
500 ml milk
200 gms Khoya
220 gms Sugar

10 gms ghee
10 gms cashew
10 gms raisins

Method:

Cut ash gourd into small pieces (3"X3") with the skin, remove the seeds and grate it. Take this in a muslin cloth and squeeze out all the water from it. Weigh it, and then steam the grated ash gourd. (Or spread on a microwavable plate and micro for 2+2 minutes)

Divide into 2 portions. For one portion, add half the ghee and in a thick pan fry on a low flame, till the colour changes and the strands separate. Do the same for the second portion also.

Boil milk till it reduces to half.

Take the prepared gourd in the same pan, add thickened milk, sugar and mix well till it is dissolved. Add khoya and fry for some more time.

Heat 10 gms ghee, add pieces of cashew and fry till golden. Switch off and add raisins. Mix everything and serve hot.

Ragi Roti

Ingredients:

300 gms Ragi flour
125 gms Rice flour
40 gms Wheat flour
500 gms Onion
30 gms Oil
15 gms Coriander - chop finely
120 gms Carrot - grate
140 gms Cucumber - grate
100 gms cooked rice - mash
25-28 gms green chilli paste
8-10 gms salt

Method:

Mix all the flours together, add oil, green chilli paste, salt and mix again. Add finely chopped onion, coriander and grated carrot and cucumber and finally mashed rice and mix well.

Boil little water, add little at a time, mix and prepare a dough. Apply oil and spread the dough on a banana leaf or teflon sheet and transfer it to the hot tawa. Roast on both sides. Serve with chutney, or curd.

Makes around 12 or more rotis.

Note: Keep a bowl on the digital scale and add all the ingredients one by one.

Multi-Grain Roti

Ingredients:

150 gms Chiroti Rava
125 gms Rice flour
80 gms Wheat flour

700 ml water
15 gms oil
10 gms Salt

Method:

Mix all the flours together in a bowl.

Boil water, salt and oil in a thick vessel. When the water starts boiling, switch off, pour the flour and stir continuosly, without forming lumps. Switch on the stove again and on a low medium flame cook the dough till it thickens, for about 2-3 minutes.

Let it cool for sometime, and when it is still warm, knead well. About 18-20 rotis can be made. Use rice flour to roll them. Fry both sides on a tawa, apply ghee on one side and serve hot with any veg gravy or dal.

Sappe Rotti

Ingredients:

400 gms Rice flour

800 ml water
10 gms channa dal
10 gms jaggery
10 gms oil
5 gms jeera
20 gms fresh grated coconut

Method:

In a thick vessel boil together - water, channa dal, jaggery, oil, jeera and fresh coconut. When it starts boiling pour rice flour in a heap, in the centre.

On a low medium flame, cover a lid half way and boil for 5 minutes. Switch off and mix well with a wooden ladle. Keep the lid and keep aside for 10 minutes.

Knead to a smooth dough. Add water if necessary, while kneading. Divide into 12 portions.

Before making each roti, knead the dough again, and on a banana leaf or a teflon sheet, apply oil and roll it as thin as possible. Use your fingers to make it round and uniform. Transfer directly on to the tawa, apply oil on both sides and fry till done.

Serve hot with any veg gravy, or dal.

Note: While rolling the rotis, the rolling pin has to be made wet now and then. Otherwise the roti will stick to it.

Moong Dal Payasam

Ingredients:

270 gms Moong dal
15 gms Khus Khus
2-3 gms Rice flour
20 gms Cashew
40 gms Fresh grated coconut
170 gms Jaggery
150 gms Sugar
300 ml Milk
1/4 tsp Cardamom powder

2 tbsp ghee
20 gms cashew
20 gms raisins

Method:

Fry moong dal in a thick pan, on a low flame, till it changes colour slightly. Boil 1.2 lts of water and when it starts boiling add moong dal and boil on a medium flame, till they are cooked.

Powder khus khus in a mixer, add rice flour, cashew, fresh coconut and a little water and grind it to a paste.

When moong dal is cooked, add the ground paste, and boil till it is cooked completely. Lastly add jaggery and sugar and cook till they melt. Switch off. Cool and add milk, and cardamom powder.

Heat ghee, add cashew bits and fry till golden, switch off, add raisins, mix to the prepared payasam.