GREEN PEAS MASALA

Green peas-1cups
Onion (chopped)-1
Tomato (chopped)-1
Ginger paste-1/2tsp
Garlic paste-1/2tsp
Green chillies-2
Turmeric powder-1/4tsp
Chilly powder-1/2tbsp
Coriander powder-1tbsp
Garam masala powder-1/4tbsp
Poppy seeds (khus khus)-1tbsp
Fresh cream-1/2 cup
Mustard seeds-1tbsp
Curry leaves-a few
Salt-as reqd
Oil-2tbsp

cooked green peas
1. Soak the poppy seeds in water for 1 hour and grind with all masalas and little water to a very fine paste.
2. Heat oil in a kadai.splutter mustard seeds.
3. sauté chopped onion till transparent
4. Add ginger –garlic paste, green chilies and tomato.
5. Add the masala paste and stir well until the oil starts separating from the mixture.

6. Add cooked green peas along with water in which it was cooked.
7. Stir well and cook over medium heat for 5-7 minutes.
8. When oil separates from the gravy add ½ cup fresh cream and remove from fire
9. Serve with chappathies.

SWEET BOLI

Bengal Gram (Kadala paripu)-1cup
Sugar-1cup
Cardamom powder-1tsp
Nutmeg powder -1/4tsp
Yellow food colour-2drops
Maida-1cup
Salt-1 pinch
Refined oil-1/2 cup
Rice flour-1/2 cup

1. Mix Maida with food color and salt, add enough water and make it in to soft dough. Then pour oil over the dough (the dough is completly dipped in oil).Keep it aside for 1 hour.

2. Pressure cooks the kadala parippu with food color and water until it is cooked soft. Strain it well.

3.1cup sugar to be mixed with cooked gram and allow it to cook in medium heat.
Stir continuously until the mix become thick. Add cardamom powder and nutmeg powder in to it.

4. if the mix is getting cool, grind it using a mixer.

5. Now make equal number of lemon sized balls with gram mix and ½ inch size balls with Maida mix


6. The gram ball to be covered with Maida ball.

7. Finally the ball is dipped in rice flour and rolls it out to make as thin as possible.

8. Heat a pan and cook the bolis like chapathis.Apply little ghee on both sides.



9.Serve with palpayasam

PINEAPPLE PRADHAMAN

INGREDIENTS
Pineapple (grated) -1
Jaggery -250gm
Cardamom powder -1tbsp
Cashew nut -15
Pea nut -10gm
Thin coconut milk -3cups
Thick coconut milk-1cup
Rice flour -2tsp
Ghee -4tbsp

GRATED PINEAPPLE

GRATED JAGGERY



• Heat ghee in a heavy bottom pan and fry cashew nuts and pea nuts.Keep aside.
• In the same pan add melted jaggery and grated pineapple

• It become a thick consistency add thin coconut milk


• When it thickens, add thick coconut milk mixed with rice powder

• When the payasam starts boiling remove from fire and add cardamom powder
• Garnish with fried cashew nuts and peanuts

Nadan Kadala Curry/Varutharacha Kadala Curry(Chick peas in Fried Coconut Gravy)

Black chickpeas (kadala)-1cup
Onion (sliced) -2
Tomato (sliced) -1
Ginger garlic paste -1tbsp
Coconut (small pieces) -½cup
Grated coconut -3tbsp
Turmeric powder -1/4 tsp
Chilly powder-1tsp
Coriander powder -2tbsp
Garam masala -½tsp
Coconut oil -2tbsp
Red chilly -2
Mustard seed -1tsp
Curry leaves -a few



Preparation
• Soak chickpeas over night. Pressure cook it with 1 cup water onion ,tomato ,ginger garlic paste ,coconut pieces,turmeric powder and salt

• Heat oil in a pan and add grated coconut, fry till  brown. Add turmeric powder, chilly powder, coriander powder and garam masala .Fry for a minute and remove from heat.
• Grind  coconut mixture with 3 tbsp of cooked chickpeas.
• Heat 1tbsp coconut oil in a pan and splutter mustard seeds.Fry red chilly ,chopped pearl onion and curry leaves. Add ground paste and cooked chickpeas with water .Mix well and allow it to boil for 5-10 minutes

You can also check 'Thenga Aracha  Kadala Curry"

BATTURA WITH CHANA MASALA

BATTURA

Maida -2cups
Semolina (rawa-3tbsp
Yeast -1tbsp (dissolved in½ cups of water)
Sugar -1tsp
Salt -to taste
Yoghurt (curd)-3tbsp
Oil -required
preparation
In a mixing bowl mix Maida ,semolina, yoghurt, salt and sugar together


 Add the yeast water into the mixing bowl and make a thick dough


 Cover the dough with a wet cloth and keep asidefor 2hours for fermentation
Divide the dough into 10 -12equal parts
 Roll it out to a dessert plate size

Heat oil in a deep frying pan and put battura in it
lightly press on the surface with a spoon, the battura will puff up






. CHANA MASALA

White chick peas-1cup
Onion -1
Tomato -1
Green chilly -1
Garlic -4
Ginger -1piece
Bay leaf -1
Red chilly powder -1tsp
Coriander powder-1tsp
Turmeric powder -1/2 tsp
Garam masala -1/2 tsp.
Vegetable oil -3tsp
Salt -to taste
Coriander leaves-2tbsp (chopped)

Method:
1. Soak chick peas in water for 8 hours or overnight.


2. Cut onion, tomato and green chilly. Heat little oil in a frying pan and fry for 1minutes.


3. Grind it with ginger and garlic into a smooth paste.

4. Heat oil in a pan and fry bay leaves for 30 seconds. Add the ground  paste and fry on medium heat until the oil starts separating from the mixture

5. Add red chilly powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
6. Add cooked chick peas along with the water in which it was cooked. Stir well and cook over medium heat for 5-7 minutes.adjust salt and water. Remove from heat and garnish with coriander leaves.
Serve with Battura