Tomato Thokku

Serves 2

Ingredients:

Tomatoes (thakaali) – 5 (grinded or finely chopped)

Chilli powder or Sambhar powder – 1 ½ tbsp

Mustard seeds – 1 tbsp

Urid dhal – 1 tbsp

Jeera (cumin seeds) – 1 tbsp

Turmeric powder – 1 tbsp

Asafoetida – pinch

Curry leaves (optional) – 5 – 6

Oil – 2 tbsp

Salt – to taste

Coriander – for garnishing

Preparation of Thokku:

  1. Heat oil in a pan and add mustard seeds.
  2. After it crackles, add urid dhal, jeera, curry leaves, asafoetida and fry lightly.
  3. Now add the chopped or grinded tomatoes with some little water to cook.
  4. Add chilli or sambhar powder, turmeric powder and salt. Mix well.
  5. Cook it for 10 – 15 mins in a medium flame.
  6. When it starts to thickens, lower the flame. Stir it occasionally and cook till it becomes a thick paste. Remove from flame and garnish with coriander.

Additional Info:

You can add some tomato puree (3-4 tbsp) just for some added taste.

You can have this with Dosai, Idly, adai. You can even mix this with plain rice and enjoy the tomato rice.

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Pudhina Paratha

Serves 2

Ingredients:

Wheat Flour – 2 cups

Maida (all purpose flour) – 1 cup

Pudhina(Mint leaves) – 1 ½ cup (finely chopped)

Jeera (cumin seeds) – 3 tbsp (optional)

Baking soda – 1 pinch

Water – To knead

Salt – to taste

Oil or Ghee – for cooking parathas

Preparation of Pudhina Paratha:

  1. Heat 2 tbsp ghee in a small pan, add jeera (optional), chopped pudhina, fry for a min and keep it aside.
  2. Take a big bowl or basin, add wheat flour, maida, fried pudhina, baking soda, salt and mix well.
  3. Add water and oil little by little and knead the flour by hand till it becomes soft dough. Close the bowl or basin and leave it for 15 – 20 mins.
  4. After that, make medium size balls. Take a ball, dip it in wheat flour on both sides and roll it over a clean surface to make a 2 inch circle.
  5. Now roll the circle from one end to join the other end so that it will be like a pipe. Now place one end of the pipe shaped dough in the surface and hold it tightly by one hand.  By the other hand, hold the 2nd end and roll it tightly in clock wise along the side of the first end. It’s like making swirls. Now it will be round again. Repeat this process twice. This will help in getting layered paratha.
  6. Now finally, roll it to make a 4 – 5 inch circle. Do the same for all dough balls.
  7. Heat tava well in medium flame, put a paratha and add 1 tbsp oil or ghee on sides and cook for a min. Turn it on other side and cook for a min. Take out when both sides are cooked well and repeat the same for all.

Serve hot………………

Additional Info:

You can avoid the 5th step, if you are not particular about layered paratha.

You can also add chopped coriander with mint leaves, just to add flavor.

Mysore Pak

15 – 20 pieces

Ingredients:

Gram Flour (Besan) – 1 cup

Sugar – 1 ½ cup

Ghee – 1 ½ – 2 cups

Water – ¼ cup

Preparation of Mysore Pak:

  1. Heat the ghee in a pan and keep it aside. Make sure it is hot till it is used.
  2. Grease a flat plate with 1 tbsp ghee and keep it aside.
  3. Take gram flour in a basin, add 2 tbsp of hot ghee and mix it without lumps. Keep it aside.
  4. Add sugar, ¼ cup water in a non-stick pan and heat it in medium flame. Stir it continuously with a spatula.
  5. After the sugar is dissolved lower the flame and stir well. Take a bowl of water and add a drop of the sugar syrup in it. Then try to make a ball out of it. If u can make a ball, then it is in perfect stage to add the gram flour. If you can’t make it heat it for some more time and test it again till you can make a ball.
  6. After the above said stage is reached, add the gram flour little by little and by stirring it continuously to avoid forming of lumps.
  7. After mixing all the gram flour add the hot ghee little by little. Do not stop stirring. Once it starts bubbling and ghee starts to separate out, remove from flame and pour it in the greased plate.
  8. Spread it lightly over the plate and cool it for 2 mins. Then make pieces with a knife.

Additional Info:

Don’t keep the mixture too much in the flame. Once the ghee separates, remove immediately and pour it in the plate.

You can also use some vanaspathi or oil along with ghee. But the catch is it should be hot when it is added to the mixture.

Do not spread the mixture too much in the plate. Just by tilting the plate, you can spread the mixture.

You can cut into any shape. I poured half of the mixture into a tumbler (drinking stainless steel glass) greased with ghee. And after 2 mins I inverted the glass and the mixture came out in that shape. See the centre one in the picture. You can try it other ways too.

Peas Pulav

Serves 2

Ingredients:

Basmati Rice – 1 cup

Peas – ½ cup

Water – 2 ½ cup

Red or Green chillies – 4 – 5 (chopped)

Jeera (cumin seeds) – 1 tbsp

Sombu (fennel) – ½ tbsp

Clove – 2 – 3

Pudhina (mint leaves) – 4 – 5

Salt – to taste

Asafoetida – pinch

Ghee – 2 tbsp

Milk Cream – 1 tbsp

Coriander – for garnishing

Preparation of Peas Pulav:

  1. Heat ghee in a pressure pan or cooking vessel, add jeera, sombu, pudhina(mint leaves), clove, red or green chillies, asafoetida and fry lightly.
  2. Now add the basmati rice and fry for 30 sec. Add water and peas to it.
  3. Add salt, milk cream and cook. If it is in a pressure pan, remove from flame after 4 whistles. If it is in cooking vessel, close it with a lid and cook for 15 – 20 mins. Stir it occasionally.
  4. Make sure the rice is cooked well.  Garnish it with coriander.

Serve it with raita or chips.

Additional Info:

You can also add cashews along with Jeera and fry.

You can also add garam masala powder – ½ tbsp for a different taste. But in general there is no need  for it.

Badam (almond) Kheer

Serves 2

Ingredients:

Badam (almond) – 25 – 30 almonds.

Milk – ½ litre

Sugar – ¼ cup

Elachi (cardamom) powder – 1/ tbsp

Ghee – 2 tbsp

Preparation of Payasam (kheer):

  1. Soak almonds for 30 mins and grind it as a paste.
  2. Heat ghee in a pan, elaichi powder, almond paste and fry lightly.
  3. Add milk and boil it for 30 – 35 mins in a medium flame. Stir it frequently so that it will not get stick to the bottom of the vessel.
  4. Boil it well till it becomes slightly thick. Remove from flame.

Cool it and serve.

Additional Info:

You can add 3 tbsp of fresh milk cream to it.

You can also use ¼ cup of powdered or shredded almond instead of paste.

Aloo Paratha

Serves 2

Ingredients:

For stuffing:

Potato (aloo) – 6 medium sized (boiled)

Jeera (cumin seeds) – 1 tbsp

Green chillies – 4 – 5 (chopped) or Sambhar powder – 2 tbsp

Turmeric powder – 1 tbsp

Asafoetida – pinch

Curry leaves – 5 – 6 (chopped)

Oil – 2 tbsp

Salt – to taste

Coriander – as per taste

For Paratha:

Wheat Flour – 1 ½ cup

Maida (all purpose flour) – 1 ½ cup

Salt – to taste

Water – enough to knead the flour

Oil – 5 tbsp

Wheat flour – 5 tbsp (for rolling)

Preparation of Paratha Dough:

  1. Take a basin, add wheat flour, maida, salt and mix it.
  2. Add oil and water little by little and knead the flour by hand.
  3. Knead it well till all gets mixed well and becomes soft dough.
  4. Make medium size balls and keep it aside.

Preparation of Aloo stuffing:

  1. Remove the skin and mash the potatoes.
  2. Heat oil in a pan, add jeera, curry leaves, green chillies, asafoetida and fry lightly.
  3. Now add the mashed potatoes (if you are adding sambhar powder, add now).
  4. Mix well and cook in a medium flame for 5 – 6 mins.
  5. Remove from flame and make balls which are 1 time larger than the dough balls.

Preparation of Aloo Paratha:

  1. Take one dough ball and dip it in wheat flour on both sides and roll it in a clean surface to make a 3 inch circle. Place potato (aloo) stuffing in the middle and cover the edges in a way that it becomes a ball again. Repeat the same procedure for all.
  2. Now take a stuffed ball and roll it to make a 2-3 inch circle. Do not press so much. Sprinkle the wheat flour if it becomes sticky while rolling.
  3. Heat tava or skillet in a medium flame. Once it is heated up, put the paratha and add oil on sides. Cook it till it starts to puff on edges. Turn it to the other side and cook for 1 min.
  4. Repeat the process for all parathas.

Serve hot………

Additional Info:

Make sure you do not press so much while rolling the stuffed ball. The aloo might come out of the dough.

Taste well with Tomato sauce or any chutneys……

Paal Payasam (Rice Kheer)

Serves 2

Ingredients:

Raw rice – ¼ cup

Milk – ½ litre

Sugar – ¼ cup

Elachi (cardamom) powder – 1/ tbsp

Cashew – 5 – 6

Dry grapes (raisins) – 5 – 6

Ghee – 2 tbsp

Preparation of Payasam (kheer):

  1. Heat ghee in a pan, add cashews, raisins, elachi powder and fry lightly.
  2. Add raw rice, fry for a min and add milk.
  3. Boil it in a medium flame for 15 – 20 mins. Stir occasionally.
  4. Boil it well till it becomes thick and rice is cooked. Remove from flame.

Cool it and serve.

Additional Info:

Boil well, so that it becomes like cream and the rice can be seen.

You can add ¼ cup of condensed milk if needed.