Almond Cookies

Ingredients :

Almonds - 1 and 1/2 pounds
All purpose flour - 2 and 1/2 pounds
Butter - 1 pound
Brown sugar - 1 pound
Powdered Sugar. 1/2 pound
Milk - 1/2 cup
Baking soda - 1and 1/2 tsp
Baking powder - 2 and 1/2 tsp
Vanilla Essence - 5 tsp

Procedure :

• Bring butter to room temperature.
• Ground almonds coarsely in a food processor and keep them aside.
• In a large bowl add all purpose flour, baking soda, baking powder, brown sugar, butter and mix thoroughly.
• Next add almond powder and knead it well.
• Mix milk and vanilla essence and sprinkle it all over the dough.
• Leave the dough for 5 to 10 minutes to set.
• Once the dough is set roll it into lemon sized balls. Place them on a cookie tray.
• Bake at 350 degrees F for 20 to 25 minutes.
• Once baked take them out of the oven and let them cool down.
• Once cooled down roll them in powdered sugar one at a time.

My grand children love these cookies. I got this recipe from my friend Kusum Behan.

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Pakodilu ( High protein Pakoras )

Ingredients:

Moong dal - 1 cup
Urad dal - 1 cup
Cumin seeds - 1 tsp
Ginger (grated) - 1 tsp
Green chilies - 1 or 2
Cilantro (finely chopped) - 1 cup
Oil to deep fry.

Procedure:

• Soak moong and urad dal in water for 5 to 6 hours.
• In a food processor grind together urad dal, moong dal, cumin seeds and green chilies into a smooth batter using required amount of water.
• Add grated ginger, chopped cilantro and salt to taste. Mix them well.
• Heat oil in a thick bottomed dish.
• When oil is hot put several spoonful of batter into oil and deep fry.
• Flip them half way through until they are golden brown on both sides.
• Drain them onto a paper towel.

A great tea time snack. Goes well with apple butter chutney. While grinding if you use a wet grinder instead of a food processor the dough comes out fluffy and pakoras will be softer.

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Kashi Halwa (Ash Gourd Halwa)

Ingredients:

Ash Gourd (Boodida Gummadi kaya) - 2 lbs Sugar - 2 cups
Ghee (Clarified Butter) - 2 Tbsp
Pistachios - 1/4 cup
Cashew nuts - 1/4 cup
Raisins - 1/4 cup
Cardamom powder - 1/4 tsp

Procedure:

• Peel the ash gourd and remove the seeds. Next grate the Ash gourd. Keep it aside.
• Place a thick bottomed pan on medium heat. Add grated ash gourd and sugar.
• Mix well and let it cook until it thickens stirring occasionally.
• Fry pistachios, cashew nuts and raisins in ghee and add it to the ash gourd along with the ghee.
• Mix well and continue to cook on medium heat until the mixture begins to leave the edge of the pan.
• Next add cardamom powder and mix well.

It is ready to be served. Can be served hot or at room temperature.

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Chaegodeelu

Ingredients:

Rice flour - 2 cups
Butter - 2 Tbsp
Curry leaves ( chopped coarsely ) - 2 tsp
Chili powder - 1/2 tsp
Coconut powder ( optional ) - 2 tsp
Cumin seeds - 1 tsp
Moong dal - 1 Tbsp
Salt per taste
Oil to deep fry.

Preparation:

• Bring a cup of water to boil in a medium bowl.
• Add butter, cumin seeds, chopped curry leaves, coconut powder, moong dal, red chili powder and salt.
• Lower the heat and add rice flour while mixing constantly. Turn off the heat.
• Knead it into a chapati dough. Cover and leave it for half an hour.
• Grease a flat surface ( either a cutting board or chapati board ).
• Take a small portion of this dough and roll it into a long rope 1/4" thick and form them into small rings 2" diameter.
• When all the dough is done into rings deep fry them till light golden brown in color.

This is a mouth watering snack. It melts in the mouth as we start eating. Store them in a glass jar at room temperature.

Tip: Same dough could be made into appams. Take 1" ball and flatten into small round, about 2" wide. Deep fry till light golden brown.

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Sorakai pulusu (bottle gourd pulusu)

Ingredients:

Bottle gourd (cut Sorakaya) - 2 cups
Tomato puree - 1 cup
Ginger (grated) - 1 tsp
Green chili - 1
Curry leaves - 8 to 12
Mustard seeds - 1/4 tsp
Urad dal - 2 tspFenugreek seeds (Mentulu) - 1/2tsp
Chana dal (Senega pappu) - 3 tsp
Cumin seeds (zeera) - 1 tsp
Red chilies - 1 or 2
Asafoetida (Ingua) - a pinch
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Jaggery - 1" piece
Tamarind - Size of a lemon ball
Cilantro (chopped) - 1 cup

Procedure:

• Peel bottle gourd and cut into 1" pieces. Keep aside.
• Soak tamarind in hot water and squeeze out 2 cups of tamarind juice. Set aside.
• Add 2 Tbsp oil to a pan on medium heat.
• When oil is hot add mustard seeds, urad dal, chana dal, fenugreek seeds, curry leaves, asafoetida and red chilies.
• When the dal turns golden brown add bottle gourd pieces, cut green chili, grated ginger, turmeric powder and salt to taste.
• Mix well, cover and cook for 15 to 20 minutes.
• Next add tamarind juice, tomato puree, chili powder and jaggery.
• Mix well and cover and cook for another 10 to 15 more minutes.
• Garnish with chopped cilantro. Goes well with steamed rice.

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Okra Fry (Bendakaya Vepudu)

Ingredients:

Okra (benda kaya ) - 1 pound
Besan (Senega pindi) - 1 Tbsp
Curry leaves - 8 to 10
Dhaniya-Zeera powder - 1 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp

Procedure:

• Cut okra into 1/2" pieces and keep aside.
• Add 2 Tbsp oil to a thick bottomed pan on medium heat.
• When oil is hot add curry leaves, turmeric powder, cut okra, salt to taste and mix well.
• Cook uncovered for 12 to 15 minutes mixing occasionally.
• Next add besan, chili powder and dhaniya-zeera powder. Mix well to make sure the okra are coated evenly.
• Now cover and cook for 10 more minutes on low heat.
• Next add ghee (optional) and cook for couple more minutes till besan is giving a good aroma.

The curry is ready to be served. It is good as a snack or as a side dish to the main course.

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Vangi Bhath Powder

Ingredients:

Almonds - 1 Tbsp
Cashew nuts - 1 Tbsp
Cumin seeds - 2 tsp
Red chilies - 2 or 3
Curry leaves - 8 to10
Cloves - 3
Cinnamon - 2" piece
Cardamom - 2

Procedure:

• Dry roast all the above ingredients and grind them into a fine powder. Coffee grinder seems to work the best for grinding spices.

Vangi Bhath powder is readily available in most Indian grocery stores. I usually use the MTR brand. If you cannot find it follow the above recipe.

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Vankaya Vepudu ( Indian Eggplant Fry )

Ingredients:

Indian Egg plant - 6 to 8
Besan - 2 Tbsp
Rice flour - 2 Tbsp
Red chili powder - 1 tsp
Coriander powder (Dhaniya) - 1 tsp
Cumin powder (Zeera) - 1tsp
Salt to taste.

Procedure:

• Add 2 Tbsp oil in a pan on medium high heat.
• Cut eggplants in half lengthwise and add to the pan. Add turmeric and salt.
• Cook for 5 to 7 minutes and flip them and cook for 5 to 7 more minutes.
• In the meantime heat besan in microwave for a minute.
• To this add rice flour, cumin powder, coriander powder, chili powder and mix well.
• Sprinkle this powder on the eggplant pieces.
• Cover and cook on low heat for 5 minutes.

It is ready to be served.

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Moong Dal Barfi

Ingredients:

Moong Dal - 1 cup
Milk - 4 cups
Ghee - 1 cup
Mawa - 1/2 cup
Sugar - 1 cup
Cardamom - 2 or 3
Cloves - 2 or 3
Cinnamon - 2" piece
Saffron ( optional) - a few strands
Almonds - 6
Pistachios - 10

Procedure:

• Soak saffron in 1/4 cup of warm milk. Keep it aside.
• Soak moong dal for about 6 hours. Grind it into a coarse paste in a food processor. Set it aside.
• Add ghee to a thick bottom pan on medium heat.
• Add cloves, cinnamon pieces and ground cardamom.
• Next add ground moong dal. Keep stirring until it turns light golden brown and ghee starts to separate.
• Next add milk keep stirring until the milk is almost absorbed.
• Add saffron and sugar. Keep stirring until ghee separates.
• Add Mawa and mix well.
• Next spread on a butter coated tray and garnish with sliced almonds and crushed pistachios. Cut into desired shapes and serve.

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Firni (Rice Pudding)

Ingredients:

Rice Flour - 1 cup
Sugar - 2 cups
Milk - 9 cups
Almonds - 10 to 12
Pistachios - 10 to 12
Cardamom - 3

Procedure:

• Bring 6 cups milk to boil in a thick bottomed pan on medium heat. Continue to boil for 10 minutes stirring frequently.
• In the meantime add the rice flour to the remaining cold milk and mix well.
• Reduce heat and add this mixture to the boiling milk while stirring.
• Next add sugar and keep stirring until it thickens (approximately 10 minutes).
• Add cardamom powder and remove from heat.
• Pour into a serving bowl and garnish with sliced almonds and crushed pistachios.
• Refrigerate for an hour or more before serving.

Easy and yummy dessert for any time of the day.

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Vangibhat

Ingredients:

Cooked Rice - 2 cups
Eggplant - 1 lb
Cilantro (chopped) - 1 cup
Cashew nuts - 1/2 cup
Cumin seeds - 1/2 tsp
Bay leaves - 2
Cloves - 2
Cardamom - 1
Cinnamon piece - 1"
Vangi bhat powder (MTR) - 2 Tbsp
Oil - 2 Tbsp
Ghee - 1 Tbsp
Turmeric powder - 1/2 tsp
Fresh lime juice - 1 tsp
Salt per taste

Procedure:

• Add oil to a large pan on medium heat.
• When oil is hot add bay leaves, cloves, cardamom, cinnamon, cumin seeds and cashew nuts.
• When the nuts are golden brown add eggplant pieces, salt and turmeric.
• Mix well and cover and cook for 10 to 15 minutes stirring occasionally or till the eggplant pieces are tender.
• Now add cilantro and MTR vanghibhat powder and mix well. Cook for 3 to 5 minutes.
• Turn off the heat. Add cooked rice , lime juice, ghee and mix well. It's ready to be served.

You can serve with plain yogurt or any raita.

Note: If you cannot find MTR Vangibath powder, you can follow my recipe for Vangibath powder.

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Senaga Pappu Paalakoora ( Spinach With Chanadal )

Ingredients:

Chana dal - 1 cup
Spinach (chopped) - 2 cups
Heavy cream - 1/2 cup
Ghee (optional) - 1 tsp
Cumin seeds - 1/2 tsp
Cloves - 2
Cinnamon - 1"piece
Turmeric powder - 1/4 tsp
Red chilies - 2

Procedure:

• Add 2 tsp oil in a small pressure cooker on medium heat.
• When oil is hot add cumin seeds, cloves, cinnamon, red chilies.
• Next add washed chana dal, spinach, turmeric and 3 cups water.
• Pressure cook and turn off the heat after 2 whistles.
• Once the pressure has released open the lid and add salt and let it cook for 3 minutes.
• Next add heavy cream and cook for 2 more minutes.

It is ready to be served. Goes well with rotis or steamed rice.

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Vegetable Pilaf

Ingredients:

Rice ( Basmati) - 2 cups
Mixed Vegetables - 2 cups
Cashew nuts - 1/2 cup
Cumin seeds (Zeera) - 1/4 tsp
Ground pepper - 1/2 tsp
Turmeric - a pinch
Cloves - 2 or 3
Cardamom - 2
Cinnamon - 2"
Bay leaves - 2
Cilantro (finely chopped) - 1 cup
Milk - 1 cup

Procedure:

• In a rice cooker add 1 Tbsp oil, cloves, cardamom, bay leaves, cinnamon, cashew nuts and cumin seeds.
• When the cashew nuts turn light brown add cut mixed vegetables, ground pepper, turmeric and salt to taste. Let it cook for 8 to 10 minutes stirring once in a while.
• Add rinsed rice and let it cook covered for 5 minutes.
• Next add 2 cups hot water, 1 cup warm milk and chopped cilantro. Stir well and cover it and let cook until done. You may add 1 Tbsp of ghee (clarified butter) if desired.

Serve hot with raita or gravy curry.

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Palak Paneer ( Spinach with Paneer )

Ingredients:

Spinach - 1 Packet
Paneer - 1 pound
Green Pepper - 1 or 2
Ginger - 1" piece
Heavy cream - 1/2 cup
Cashew nuts - 8 to 10
Red chili powder - 1/2 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Onion - 1 medium
Bay leaves - 2
Cloves - 3 or 4
Cardamom - 2
Cinnamon - 1" piece
Besan - 1 Tbsp

Procedure:

• Clean and cook spinach in a cup of water for 3 to 5 minutes on medium high.
• Grind it into smooth paste in a blender and keep it aside.
• Cut paneer into 1'' cubes. Soak the panneer pieces in hot water with a little turmeric for 3 minutes.
• Drain them and shallow fry until they turn light golden brown.
• In a medium pan put 2 table spoons of oil on medium heat. when it is hot add cloves, cardamom,cinnamon and cashew nuts.
• As the cashew nuts turn light golden add cut green pepper, ginger paste, cut onion pieces. Once the onion pieces are transparent add besan mix well. Let it cook for a minute.
• Next add spinach paste, paneer cubes, heavy cream, salt per taste, red chili powder, cumin powder and turmeric.
• Mix well and cover. Let it cook for 5 to 8 minutes. If You want the curry to be thinner, add 1 cup of hot water while cooking.
  

Its ready to be served.

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Paneer Kofta Curry

Ingredients:

Paneer - 1 lb
Bottle gourd (Anapakaya) - 1 lb
Carrots - 2 large
Tomatoes - 8 medium
Sooji - 1/4 cup
Besan - 1/4 cup
Ginger paste - 1 tsp
chili Paste - 1 tsp
Almonds - 1/2 cup
Cashew nuts - 1/2 cup
Milk - 1 cup
Cilantro (grated) - 1 cup
Cardamom - 2
Cloves - 4
Cinnamon - 1" piece
Cumin powder - 1 tsp
Turmeric powder - 1/4 tsp
chili powder - 1 tsp
Pancake Mix (optional) - 1 Tbsp

Procedure:

• Grate paneer, bottle gourd and carrots into a bowl. Add sooji, besan, ginger paste, chili paste, pancake mix (optional) and salt to taste. Mix well.
• To this add water a little at a time and make it into a dough. Make 1" diameter koftas (balls or oval shaped koftas ) with the dough.



• Add oil to a deep bottomed pan on medium heat for deep frying. When oil is hot deep fry the balls and set them aside.
  
  
• Puree almonds and cashew nuts into a smooth paste with milk and set it aside. Puree Tomatoes and set them aside.
• Add 2 Tbsp olive oil in a pan on medium heat. When the oil is hot add cardamom, cloves, cinnamon.
• Next add pureed tomatoes, almond and cashew nut paste, chili powder, cumin powder, turmeric and salt to taste. Let it cook for 5 minutes.
• Next add 3 cups of boiling water and cut cilantro and let it cook for 10 more minutes.
• Next add the deep fried koftas to the gravy and let it simmer for 3 minutes. Serve it hot.

Good with Puris, Rotis and hot steamed Rice.

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Green Apple Chutney

Ingredients:

Green Apples - 3 medium
Fresh coconut (grated) - 1/2 cup
Cilantro (chopped) - 1 cup
Ginger - 1" piece
Green chilies - 1 or 2
Cumin seeds (Zeera) - 1/2 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Curry leaves - 6 to 8
Red chilies - 2

Procedure:

• In the blender add green apple cut into pieces, grated coconut, grated ginger, cilantro, green chilies and salt to taste.
• Blend all the above ingredients into a smooth paste with half a cup of water.
• On low heat add 2 tsp olive oil in a pan. When the oil is hot add mustard, urad dal, cumin seeds, curry leaves and red chilies. After a minute turn off the heat.
• Add the above seasoning to ground chutney and mix well. Chutney is ready to eat.
  

Goes well with samosas, pakoras, bhajiyas or even chips.

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Whole Radish Gravy Curry

Ingredients:

Red radish - 1 pound
Cashew nuts - 1/2 cup
Almonds(soaked in water for 2 hours) - 1/2 cup
Yogurt (curds) - 1 cup
Tomatoes - 3 medium
Cabbage (chopped) - 1 cup
Green chili (cut into pieces) 2
Curry leaves - 6 to 8
Ginger (grated) - 2'' piece
Cilantro (chopped) - 1 cup
Cumin (Zeera) - 1 tsp
Cloves - 5
Cinnamon stick - 2" piece
Cardamom - 2
Red chili powder - 1/2 tsp
Oil - 2 Tbsp
Turmeric - 1/4 tsp
Salt to taste.

Preparation:

• Make a smooth paste of cashew nuts, almonds, tomatoes, ginger and yogurt with little water, and set aside.
• Heat 2 table spoons of oil in a pan on medium heat. Add cloves, cinnamon, cardamom and cumin.
• As the cumin turns little bit golden add cabbage, green chili and curry leaves.
• Pierce the radish with a toothpick or fork. When the cabbage turns translucent add radish, turmeric and salt.
• Cover and let it cook for 15 minutes. Turn the radish from time to time.
• Once they are soft add the ground paste, 2 cups of hot water, red chili powder, salt and cilantro, leaving little bit of cilantro for garnishing.
• Let it cook for 15 more minutes or until the radishes are soft.

It is ready to serve and tastes great with rotis or steamed rice.

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Paani Puri - Paani and Chutney

Ingredients:

Tamarind - size of a small lemon
Panipuri Masala - 2 tsp
Meethi Chutney - 3 spoons
Green Chutney - 3 tsp
Juice of one lemon (optional)
Salt to taste

Meethi chutney (sweet chutney):

Dates(pitted) - 1/2 cup
Raisins - 1/2 cup
Cumin seeds - 1 tsp
Tamarind - half the size of small lemon
Red chili - 2 to 3
Jaggery - size of a small lemon
Salt to taste

Procedure:

• Blend all the ingredients to a smooth paste with little water.

Green chutney:

Cilantro 1 cup
Mint. 1 & 1/2 cup
Cumin seeds. 2 tsp
Green chilies 3 to 4
Juice of one lemon
Salt to taste

Procedure:

• Blend all the ingredients to a smooth paste with little water.

Paani:

• Soak tamarind in hot water for a while.
• Add 3 cups of water and extract the juice. Strain the juice in a bowl.
• Add all the remaining ingredients. Mix well.

Click here for the recipe to make the puris.

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Raajma Curry (Kidney Beans Curry)

Ingredients:

Kidney beans (soaked overnight) - 1 cup
Tomatoes - 2 medium
Onion or Cabbage (finely chopped) - 1 cup
Green chilies - 2
Ginger - 2" piece
Curry leaves - 5 to 6
Cilantro (finely chopped) - 1 cup
Cloves - 2 or 3
Cinnamon - 1'' piece
Cumin seeds (Zeera) - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp

Preparation:

• Add 1 Tbsp of olive oil in a pressure cooker on medium heat.
• When the oil is hot add mustard seeds.
• Once mustard sputters, add cumin seeds, cardamom, cinnamon, curry leaves, green chilies (cut lengthwise), and onion (or cabbage).
• When the onion turns transparent add the soaked kidney beans, cut tomato pieces, grated ginger, turmeric, salt to taste and 3 cups hot water.
• Cover the lid and when vapor starts coming through the vent put weight.
• Cook till it whistles and then turn off the heat. Let it cool down for 10 minutes.
• Once the pressure is released open the cover of pressure cooker and add cilantro and mix well.

Rajma is ready to be served. Goes well with rotis and parathas.

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Plantain Kofta (Aratikaya Kofta)

Ingredients:

Plantain - 2
Tomatoes 2 Big
Carrot - 1
Cilantro (finely chopped) - 1 cup
Ginger (grated). 2 tsp
Red chilies (dry) - 3
Green chilies - 3
Almonds - 1/4 cup
Coconut (grated) - 1/4 cup
Cashew nuts - 1/4 cup
Peanuts - 1/4 cup
Cumin seeds (Zeera) - 2 tsp
Besan - 1 tbsp
Cloves - 8
Cinnamon stick - 1''
Cardamom - 3

Procedure:

• Peel the plantains and boil them in water with little salt and turmeric till they are tender. Drain the water, mash and make into balls.

• Put oil in a deep bottomed pan on medium heat for deep frying. When the oil is hot deep fry the plantain balls till they turn golden brown. Keep them aside.
  

• In the blender grind together tomatoes, carrot, ginger, red chilies, almonds, coconut, cashew nuts, peanuts, cumin seeds and 1/2 cup cilantro with a cup of water.Keep it aside.
• Add 2 Tbsp oil in a deep bottomed pan on medium heat. When the oil is hot add cloves, cardamom and cinnamon.
• Next add green chilies (slit them length wise) and the ground paste. Add salt to taste and let it cook for 5 minutes.
• Next add 2 cups of hot water and let it cook for another 10 to 12 minutes.
• Next add the deep fried plantain balls to this gravy and cook for another 2 to 5 minutes. Garnish with 1/2 cup finely chopped cilantro.

It is ready to be served. Goes well with rotis, puris and steamed rice.

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Tomato Korasu ( Tomato Curry )

Ingredients:

Tomatoes - 3 medium size
Cilantro (chopped) - 1 cup
Onion (chopped)- 1 cup
Red chilies - 1
Curry leaves - 6 to 8
Ginger - 2'' piece
Turmeric - a pinch
Mustard seeds - 1/2 tsp
Urad dal 1 tsp
Cumin seeds - 1/2 tsp
Salt to taste

Procedure:

• Add 1 tsp oil to a pan on medium heat. When oil is hot add mustard seeds.
• Once the mustard seeds start to sputter, add cumin seeds, urad dal, red chili (cut into pieces), curry leaves and grated ginger.
• Next add chopped onion. When the onion is translucent (about 3 minutes) add tomatoes cut into small pieces, turmeric powder and salt.
• Cover and let it cook for 10 to 12 minutes stirring occasionally.
• Garnish with chopped cilantro.

Korasu is ready to be served. Goes well with Pongal or steamed rice.

Tip: You can substitute chopped onion with chopped cabbage.

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Pongal

Ingredients:

Rice - 1 cup
Moong Dal (Pesara Pappu) - 1/2 cup
Ginger(grated) - 2" piece
Cumin seeds (Zeera) - 2 tsp
Peppercorn - 2 tsp
Bay Leaves - 2
Turmeric - 1/2 tsp
Clarified Butter (Ghee) - 3 Tbsp
Cashew nuts - 6 to 8
Water - 4 cups

Procedure:

• Add ghee to a pressure cooker on medium heat.
• When the ghee has melted, add cashew nuts, bay leaves, peppercorn and cumin.
• When they turn light brown add washed moong dal and fry for a few minutes.
• Next add washed rice, turmeric, grated ginger, salt and water. Mix well and cover the pressure cooker lid.
• Pressure cook the rice and dal mixture. On the first whistle turn off the heat.
• Once the pressure has released open the lid of the pressure cooker and add a spoonful of ghee.

It's ready to be served. It goes well with tomato korasu.

Note: In India we use pressure cooker. Instead you could use thick bottomed stainless steel vessel with tight lid.

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Pooris

Ingredients:

Whole Wheat flour - 2 cups
Butter or oil - 2 Tbsp
Oil to deep fry.

Procedure:

• In a mixing bowl add wheat flour, melted butter (or 2 Tbsp hot oil) and a pinch of salt. Mix well.
• Now knead it into a dough by adding water little at a time.
• Make a stiff dough and cover it with a wet cloth. Leave it aside for half an hour.
• After half hour make 1" diameter balls with the dough.
  
  

Roll each ball into a 4" diameter circle. You could use puri presser or a tortilla maker.

• When they are ready deep fry them on medium heat until they fluff up and turn golden brown on both sides.
• Place them on a paper towel to remove excess oil. Serve them hot.

Goes well with potato curry or any gravy curry of your choice.

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Masala Vada

Ingredients:

Chana dal - 1 cup
Moong dal - 1cup
Urad dal - 1/2cup
Rice - 1/2 cup
Ginger - 2" piece
Red chilies - 1 or 2
Green chilies - 5 to 6
Onion (finely chopped) - 2 cups
Cilantro (finely chopped) - 2cups
Cumin seeds - 2 tsp

Procedure:

• Soak all the dals together in water for 5 to 6 hours. In a separate bowl soak rice for 5 to 6 hours.
• Take a couple of handfuls of soaked dal and leave aside on a paper towel.
• Next blend all the soaked dals, rice, chilies, ginger and cumin seeds to a thick batter.
• To this add onion pieces, cilantro and the soaked dal which was kept aside and salt to taste. Mix well and make lemon sized balls.
• In a deep bottomed pan add oil on medium heat for deep frying.
• When the oil is hot, flatten each lemon size balls to 2" diameter on a plastic sheet and deep fry until it turns golden brown on both sides.

These are crispy and crunchy appetizers that go great with tea.

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Plaintain Tomato Curry (Aratikaya Tomato Koora)

Ingredients:

Raw plantains - 3
Tomatoes - 3
Onion - 1
Ginger - 1'' piece
Curry leaves - 6 to 8
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad Dal - 1 tsp
Turmeric powder - 1/2 tsp
Chili powder - 1/2 tsp

Procedure:

• Peel the plantains and cut them into 1/2" pieces.
• Put 2 teaspoons oil in a pan on medium heat. When oil is hot add mustard seeds.
• Once the mustard seeds sputter, add urad dal, cumin seeds, curry leaves and cut onion. Mix well.
• When onion turns transparent add turmeric, chili powder and grated ginger. Mix well and cook for a minute.
• Now add cut plantain pieces and salt to taste. Cover and cook for 5 minutes.
• Next add cut tomatoes and mix well. Cover and cook for 5 more minutes.
• Add a 1/2 cup of water and mix well and cook for couple more minutes.
• Garnish with cut cilantro. Goes well with steamed rice.
  
  

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