Ghee rice

Ingredients:
2 Tbsp Ghee
2 cardamom pods
2 clove
1 garlic - minced
1 inch ginger - minced
1 tsp crushed pepper
1 bay leaf
2 Tbsp cashew nuts
2 tsp cumin seeds
1 tsp fennel seeds
1 cup mixed vegetables
1 medium sized onion - diced
1 cup rice
2 1/2 cup water
Salt (appr. 1 tsp)

Method:
1) Heat ghee in a pressure cooker (low heat). Add cardamon, cloves, bay leaf, garlic, ginger, pepper and fry for a minute. Add cumin and fennel seeds and fry until it turns golden brown. Add onion and fry until it turns translucent.
2) Add mixed vegetables and rice - fry for a minute. Add water and salt. Close the cooker and switch off after 2-3 whistles.
DONE!!!

Pesarattu

Ingredients:
1 1/2 cup moong dal. Soaked overnight.
1 inch ginger
5 green chilli
1/4 tsp Turmeric
5-6 coriander sprigs
Water
Salt to taste (appr. 1 1/2 tsp)

Method:
1) All the ingredients mentioned above to dosa batter like consistency. No need to for it ferment
2) Heat a non-stick pan (on high). Take a ladle-ful of batter and spread it into thin circular disc. After 2 mins, flip to the other side.
DONE!!!
Serve with any kind of coconut chutney.. yum!!! :)

Mangalooru gole bajje

Ingredients (Serves 4):
6 Tbsp Maida
1 Tbsp besan (chickpea flour)
1 Tbsp rice flour
2 green chilli - finely diced
1/2 medium sized onion - finely chopped
2 sprigs of curry leaves - finely chopped
1 tsp ginger - finely grated
4 Tbsp yoghurt
1/4 tsp turmeric
1 tsp cumin seeds
1/4 tsp baking soda
Pinch of asofoetida
1 tsp salt
Water (if required)
Oil for frying

Method:
1) Mix all the above ingredients and knead. Consistency should be like that of a dough. Add water if yoghurt is thick.
2) Heat oil in a frying pan (medium heat). Once, oil has heated up sufficiently, take a lemon-sized dough and  drop it into the pan. Fry until it turns golden brown. Do the same for the rest.
DONE!!!

Serve with chutney..

Chole masala

Owe this delicious recipe to Archana's (Urs) MIL :) Thanks aunty! :)

Ingredients(Serves 6):
3 tomato -chopped
2 medium sized onion - chopped
1 cup chickpea - Soak overnight.
1/2 tsp ginger - chopped
1 Tbsp kasoori methi
1 tsp garam masala
3 tsp red chilli powder
1 tsp cumin seeds
1 tsp fennel seeds
2 Tbsp oil
1 cup water
Salt (~1tsp)

Method:
1) Cook chickpeas until soft
2) In a wok, heat 1Tbsp of oil. Add ginger abd fry for a minute. Add onion fry until it turns translucent. Add tomato fry for 3-4 mins.
3) Once cool, grind this into a smooth paste along with 2 Tbsp of boiled chickpeas, 1 cup water, salt, chilli powder. Add more water if you need the garvy to be more thin.
3) Add 1 Tbsp oil in a wok. Fry cumin and fennel seeds. Add the paste and remaining chickpeas. Bring it to boil
4) Garnish with kasuri methi
DONE!!!
Serve with hot chapathi.. :)

Methi Thepla

Ingredients: (Serves 2)
2 cups wheat flour
1/2 to 1 cup methi leaves
4 green chilli - finely diced
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp asofoetida
1/2 tsp turmeric
1 tsp chilli powder
1 inch garlic - grated
1 clove garlic - grated
1 Tbsp kasuri methi
1 Tbsp oil
Salt (appr 1 tsp)
Water
1 Tbsp ghee

Method:
1) Mix all the above ingredients with sufficient water to get consistency like a chapati dough.
2) Take a small lemon sized dough and roll it into a circular disc.
3) Heat non stick pan (on high). Place the thepla on the pan sprinkle ghee on it. Flip to the other side after 2 mins. Sprinkle ghee on the thepla again. After 1-2 mins flip to the other side. Remove after 1/2 a minute.
DONE!!!

Serve with yoghurt and pickle..

Akki rotti

Ingredients: (Serves 2)
2 cups rice flour
1 medium sized onion finely chopped
1 small carrot - grated
2 Tbsp finely chopped coriander leaves
5 green chilli - finely chopped
2 tsp cumin seeds
1/2 tsp turmeric
2 Tbsp yoghurt
1 Tbsp oil
Salt to taste (Appr. 1 1/2 tsp)
Water

Method:
1) Mix all the above ingredients into a paste.
2) Take a baking paper and oil it. Take a fistful of this mix and spread it into a disc.
3) Heat a non stick pan (on high). Put the exposed side of rotti on the pan (along with the baking paper). Remove baking paper after a minute. After 1-2 mins flip to the other side and add a few drops of oil. Flip it again after a 1-2 mins. Remove from pan after 1/2 a minute.
DONE!!
Serve with chutney/chutneypudi :)

Pani puri

Bought the puris off-the-shelf ;) So this is pretty much the rest thats required and is fairly simple :)

Tamarind chutney:
1/2 cup tamarind

1 cup pitted dates
1/2 tsp red chilli powder
1/2 tsp salt
1/2 tsp rock salt
1 tsp chat masala powder

1) Take tamarind in a cup and soak it in hot water filled to the brim. Wait for 2-3 minutes. Squeeze the pulp. Strain it into a container. Repeat the process thrice.
2) Take the dates in a bowl, add about 1 cup of hot water and let it stand for 30 mins. Blend it into a fine paste.
3) Mix tamarind juice, date paste and powders mentioned in the chutney ingredients. Microwave for a minute or two.
DONE!!

Pani:
2 Tbsp of tamarind concentrate
1/2 cup mint leaves
1 cup coriander leaves
1 Tbsp chat masala powder
3-4 green chilli
1 Tbsp rock salt
1 tsp salt
6-8 cups water (adjust to taste)

1) Blend everything mentioned in the Pani ingredient list (except water) into a fine paste.
2) Add 6-8 cups of water and refrigerate.
3) While serving, add boondi to the pani (else it gets soggy)
DONE!!!


Stuffing:
4 medium sized potatoes - boiled and mashed
1 Tbsp green chutney (strained from the pani)
1 tsp tamarind chutney
1/2 tsp turmeric powder
1 tsp salt

1) Mix all the ingredients for the stuffing,
DONE!!!

Garnishing:1 medium sized onion - finely diced
4-5 sprigs of coriander - finely diced

Stuff the puri with potato stuffing, finely chopped onions. Garnish with coriander leaves. Finally fill with paani and enjoy! :)