SOMAS / KAJJIKAYA

Ingredients

For dough

Maida 1 cup

Ghee 1 tsp

For stuffing

Sooji (rava) 1 cup

Sugar 3/4 cup

Cashew nuts 10

Raisins 10

Cardamom powder 1 tsp

Grated coconut 1/4 cup

Ghee 2 tbsp

Milk 1 tsp

Oil for fry

Preparation

1. To a bowl, add maida and ghee. Mix well.

2. Make this into a dough by adding water.

3. Heat a pan, add ghee. cashew nuts and raisins. Fry them.

4. Add sooji and coconut and fry well till the colour of sooji turns into light brown.

5. Now add cardamom powder. Add sugar and turn off the flame.

6. Sprinkle some milk. Mix well.

7. Divide the dough into 6 or 8 equal balls.

8. Roll the balls, apply 2 tsp of the sooji stuffing inside.

9. Apply water around the edges and seal the edges. ( You can give any shape to the edges)

10. Fry them in medium hot oil till the colour changes into golden brown.

MUTTON CHUKKA

Ingredients

Mutton 250 gm

Small onion 100 gm

Tomato 50 gm

Chilli powder 2 tsp

Coriander powder 3 tsp

Turmeric powder 1/4 tsp

Ginger garlic paste 1 tsp

Aniseeds 1/4 tsp

Curry leaves 5 leaves

Coriander leaves

Salt to taste

Oil 2 tbsp

Preparation

1. To a pressure cooker, add chopped mutton, turmeric powder and salt. Turn off the flame after 3 whistles.

2. Heat a pan, add oil, aniseeds and chopped onion. Fry well.

3. Then add chopped tomatoes. Fry well.

4. Now add turmeric powder, chilli powder and coriander powder. Fry in a low flame till the oil seperates from it.

5. Add cooked mutton and sprinkle hot water and mix well.

6. Add curry leaves and coriander leaves.

7. Serve it with rice or roti.

MILAGA KICHADI

Ingredients

Small onion 15

Channa dal 1 tbsp

Red chilli 3 or chilli powder 2 tsp

Curry leaves 5 leaves

Tamarind paste 1/2 tsp

Hing pinch

Mustard seeds 1 tsp

Gingelly oil 1 tbsp

Salt to taste

Preparation

1. Heat oil in a pan, add 10 chopped small onion, red chilli and channa dal. Fry well.

2. Grind the above fried contents finely by adding water.

3. Heat another pan, add oil, mustard seeds, after it crackle, add curry leaves, chopped small onion and salt. Fry well.

4. To this add grinded paste, tamarind juice and water. Mix well.

5. Serve it with idli or dosa.

CAPSICUM FRY

Ingredients

Capsicum 1

Onion 1

Chilli garlic sauce 2 tsp

Chilli powder 1 tsp

Mustard seeds 1 tsp

Salt to taste

Oil 2 tsp

Preparation

1. Chop capsicum and onion.

2. Heat a pan, add oil, mustard seeds, after it crackle, add onion. Fry well.

3. Add capsicum and salt. Fry well till it turns tender.

4. Add chilli garlic sauce and chilli powder. Mix well.

5. Turn off the flame.

6. Serve it with rice or roti.

MUSHROOM FRY

Ingredients

Mushroom 200 gm

Onion 1

Tomatoes 1

Garlic 3 flakes

Cumin seeds 2 tsp

Pepper corns 1 tsp

Curry leaves 5 leaves

Green chilli 2 slit in centre

Coriander powder 2 ts

Cumin powder 2 tsp

Chiili powder 1 tsp

Coriander leaves 1/4 bunch

Cinnamon 1/2 stick

Cloves 3

Bayleaf 1

Aniseed 1 tsp

Salt to taste

Oil 2 tbsp

Preparation

1. Cut mushrooms into small pieces.

2. Heat a pan, add oil, cinnamon, cloves, aniseed, bayleaf and green chilli. Fry well.

3. Add Chopped onion. Fry well till it turns into golden brown.

4. Then add chopped tomatoes and fry.

5. Now add mushrooms, salt and little water and cook.

6. Once the water gets evaporated, turn off the flame.

7. Grind garlic, cumin seeds and pepper coarsely.

8. Heat another pan, add oil, grinded garlic mixture and chopped coriander leaves. Fry well.

9. To this add chilli powder, cumin powder and coriander powder. Fry in medium flame.

10. To this, add cooked mushroom mixture. Mix well.

11. Turn off the flame. Garnish with coriander leaves.

12. Serve it with rice.

MUSHROOM BIRIYANI

Ingredients

Mushroom 250 gm

Long grained rice 2 cups

Onion 1

Tomato 1

Green chilli 2 slit in centre

Ginger garlic paste 2 tbsp

Chopped coriander leaves 3 tbsp

Chopped mint leaves 3 tbsp

Curry leaves 5 leaves

Cumin powder 1 tsp

Coriander powder 2 tsp

Garam masala powder 2 tsp

Chilli powder 1 tsp

Cinnamon 1 stick

Cardamom 2

Cloves 3

Aniseed 1 tsp

Bay leaf 1

Rose essence (optional) 1/2 tsp

Salt to taste

Oil 3 tbsp

Preparation

1. Wash and soak rice for 30 mts.

2. Chop onion and tomatoes finely.

3. Cut mushrooms into 4 equal parts.

4. Heat a cooker, add oil, cloves, cardamom, cinnamon, aniseeds and bay leaf. Fry well.

5. Add chopped onion, green chilli, curry leaves, salt and ginger garlic paste. Fry well.

6. Add tomatoes, mushroom, coriander leaves and mint leaves. Mix well.

7. Add chilli powder, cumin powder, coriander powder and garam masala powder. Mix well.

8. Add 2 cups of water. Cover it and cook.

9. After 1 to 2 whistle, Turn off the heat.

10. Transfer the biryani into a pan and add rose essence and mix.

11. Serve mushroom biriyani with raita or papad.

AVAL UPMA

Ingredients

Rice flakes (aval) 1 cup

Onion 1

Green chilli 1

Curry leaves 5 leaves

Grated coconut 1/4 cup

Mustard seeds 1 tsp

Urad dal 1 tsp

Salt to taste

Oil 2 tsp

Preparation

1. To a bowl, add rice flakes and sprinkle little water to make them soft.

2. Chop onion and green chilli into small pieces.

3. Heat a pan, add oil, mustard seeds, urad dal, curry leaves, green chilli, salt and onion. Fry well.

4. Add aval and grated coconut. Mix well.

5. Turn off the flame.

6. Serve hot.