Six Flavours

  Rava Kesari Ingredients             R ava - 100 gm                             C ardamom powder - 2 tsp             Sugar - 100 gm                      Cashew & raisins - 25 gm             Ghee - 150 ml                         Kesari powder - 1 pinch           O il - 2 tbsp                                   Water (boiled) - 150 ml Cooking Process Take a pan, add 75 ml of ghee allow it to heat, add cashew nut & raisins fry until shallow fry with low flame and put it in the bowl. In the same pan, add rava shallow fry in 5 mins.. add suga...

  BRINJI RICE Ingredients : Raw rice - 200 gm Onion - 3 nos (big) Tomato - 2 nos (medium) Ginger-garlic paste - 1 tbsp Green chili - 3 nos (big) Carrot - 3 nos (medium) Beans - 50 gm Potato - 1 (medium) Soya Chunks - 100 gm Green Peas - 100 gm Oil & ghee - 2 tbsp fennel seeds - 15 gm curry leaves & coriander leaves water - 800 ml Salt - as required bay leaf, cinnamon, clove & cardamom Cooking Process: Soak the raw rice & take the pressure cooker, add oil & ghee allow it to heat.   Add bay leaf, cinnamon, clove & cardamom, fennel seeds.   Add sliced onions with salt to shallow fry. add ginger garlic paste fry until raw smell goes away.    Add sliced tomato fry until smashed well.   Add green chilies, curry leaves,chopped carrot, beans, potato, peas, soya chunks with salt to shallow fry & add raw rice ,chopped coriander leaves to shallow fry.   Add water & check salt, allow it to half boil without lid in medium flame for 5...

 Onion Chutney Ingredients      Small onions -  2 cups      Red chili -15 no.s      Tamarind - 10 g    Hing powder - 2 pinches Grinding Process:      Take a pan, add oil allow it to heat, add small onions and salt to fry it .     A dd red chilies, tamarind and hing powder fry and grind it to fine paste .    Small onions gives good flavour & taste and also it helps to reduce the body heat .      Serve onion chutney with dosa and idly .

  Ingredients :         Onion - 3 no.s (chopped)                      Tomato - 2 no.s           Red chilies - 9 no.s           Oil - 4 tbsp           Mustard and Orid dhal            Curry leaves            Coriander leaves - 1 hand full Grinding process:                      Take a pan, add 3 tbsp oil allow it to heat, add onion with  salt,  tomato,  red chilies,curry leaves and coriander leaves to  shallow  fry.                A llow the mixture to reach room temperature,  add  little  water,   grind it to fine paste.                ...

    Coconut - 1/2 grated  Green chili - 5 no. S Fried gram - 30 g Salt and water - as required  Grinding process          Take the mixer,  add the coconut, green chili, fried gram, Salt and water to grind it  with fine paste .       Take frying pan add oil allow it to heat add mustard, orid dhal, curry leaves fry it and add to the chutney mixture .       This chutney is perfect match for pongal ,idly and dosa. 

  Raw rice - 150 gm  Moong Dhal - 75 g Ginger - 10 gm (grated) Green Chili - 3 no.s Asafoetdia - 1 tsp Pepper & cumin Powder - 4 tsp Ghee - 150 ml salt - as required Curry Leaves Cashew nut - 10 no.s Water - 750 ml Pepper corns and cumin - 1 tsp Take a pan, add raw rice and moong dhal shallow fry.(until raw smell-goes away) Take a Cooker, add 5 tbsp ghee allow it to heat, add ginger fry till golden brown, add green chili, asafoetdia, rice, dhal, salt, pepper & cumin powder, add water and 2 tbsp ghee allow it to boil ( 4 whistles). once cooked smash the pongal mixture, check the salt as needed add ghee and mix it well,make sure the consistency like thick paste. Take a pan,add 3 tbsp ghee allow it to heat add cashew, pepper corns,cumin seeds & curry leaves mix the fry and finally add remaining ghee to the pongal. Delicious pongal eat with sambar, tomato chutney, coconut chutney and vada. 

 Kuruma Ingredients Coconut - 1 cup (grated)     Onion - 2 (medium) Fennel seeds - 25 g    Tomato - 3 (small) Cumin - 20 gm Carrot - 2 (big) Poppy seeds - 20 gm Beans - 100 gm Green chili - 3 no.s  Potato - 1 (big) Ginger - 20 gm          Curry leaves  Garlic - 10 no.s C oriander leaves -1 hand full Salt - as required    Water - 250 ml Oil - 100 ml         Chilli powder - 1 tbsp Turmeric - 1 tsp    Bay leaf, Cinnamon, Cloves Grinding Process :                     Grated coconut, fennel seeds,   Cumin,  Poppy seeds,  Green chili,  Ginger and  Garlic  grind with water as required to fine paste. Cooking process: Take a pan, add carrot, beans and  Potato  with water Turmeric and start boiling vegetables. At the same time, take another pan, add oil   allow to heat, add b...

  Garlic chutney   Tomato -  5 no.s  (big)                            Salt- as required Garlic    -  2 bunches                              Gingelly Oil - 5 tbsp Red chilies -12 no.s                                 Hing powder-1.5 pinch Curry leaves                                           Mustard & orid dhal Cut the tomato and red chili, add with salt, skinless garlic and then grind it. Take pan add 2 tbsp oil, once the oil heats, add  mustard, orid dhal, Curry leaves fry it.then add grinded paste and stir well.  While boiling add hing powder and  add 1 glass of water and allow raw smell goes away....

 Idly flour chutney                        Onion - 3(medium)            Idly flour - 2 tbsp                       Tomato - 1(big)                   S alt - as required to taste                        Red chilies - 9 no.s.            Water - 1.5 glass Cut the onion, tomato, red chili and add salt to grind it . Add oil in the pan allow it to heat, then add mustard, orid dhal and curry leaves. Add the chutney mixture to the pan along with idly flour and water, allow it to boil until thick consistency, then turn off the flame.  Dosa with Idly flour chutney is a great combination .

 Orid dhal chutney                                    White Orid dhal - 50g                                            Onion - 2 no.s  Tomato - 1(big) Red chilies - 9 no.s Curry leaves Coriander leaves - 1 hand full Add oil in the pan allow it to heat,add white orid dhal fry it and then add chopped onions, tomato,red chilies, curry leaves, coriander leaves and grind it.  Add oil in a pan allow it to heat and then add mustard, orid dhal and curry leaves.Once fried add the grinded chutney mixture to the pan. Orid dhal chutney combination is a perfect match for both(idly & dosa)

  Tomato chutney with ginger                                 Onion - 2                    Ginger- 20  gm                                Tomato - 1                      Salt & water-as required                               Green chili - 4 Take a pan, add oil allow it to heat and then add Chopped onion,tomato, ginger and green chili along with salt and shallow fry it and finely grind.  Add water to the grinded mixture as required. Add oil in the pan allow it to heat,  then add mustard,orid dhal and curry leaves and then add the grinded chutney mixture. Serve tomato chutney wit...

 Kadamba chutney  Onion - 2 (medium)     Coconut -1/2(grated) Tomato -1                      Fried gram - 50g Red chilies -9                Salt-as required  Curry leaves                 Mustard and orid dhal Coriander leaves -1 hand full                        Take the pan add 2tbsp of oil, heat the oil, add the sliced onions, tomato. Fry until it is semi  cooked and add salt as required.  Add red chilli, curry leaves, coriander leaves to the fried mixture in the pan  Add the grated coconut fry till raw smell goes away. While turning off the flame add fried gram.  Allow the mixture until it reaches room temperature and grind it in mixer as fine paste. Finally take the pan, add oil,mustard and orid dal with curry leaves in the pan,once fried...

                        Traditional Sweet Pongal Raw rice      - 200g Jaggery        - 500g   (smashed) Ghee            - 250ml Cardamom   - 13 no.s (crushed) Cashew Nut - 15 no.s Raisins         - 7 no.s Soaked the raw rice for 10 mins before start cooking. Add 3 ltrs of water in the cooking pot and allow it to boil. Once the water is boiled, Add soaked raw rice and allow the rice to fully  cooked (20 mins). Once the rice is fully cooked, Add smashed Jaggery and  allow it to boil and add 7 table spoons of ghee. After boiling, add cardamom powder and  make the flame low. Take frying pan, add 2 table spoons of ghee,add cashew nut fry till golden brown once cashew golden fried,add to the Pongal. Add raisins in the frying pan and fry until its golden brown, add to the Pongal. Add remaining ghee to the Ponga...