Jowar roti ..

Ingredients :

Jowar flour : 3/4 cup
Ashirwad wheat flour : 1/4 cup
Water : 1 cup
Salt : 1/2 teaspoon
Oil : 1/4 teaspoon

For dusting roti :
Wheat flour : 1/8 cup

Method :

In 2 or 3 litre pressure cooker add 1 cup water, oil  and salt.

Cover and cook for 1 whistle.

Switch off the flame and using spatula release cooker pressure manually.

Add in flours and use fork and quick stir it.

Close the cooker with lid and weight. Keep it aside for 20 minutes.

After 20 minutes open cooker and knead the dough for 5 minutes.

Make lemon sized balls and dust it in flour and roll it using rolling pin , in between sprinkle flour and roll like the same way you do chapathi.

While transfering roti to tawa be very gentle as it's so soft and it will break.

Refer the video for cooking roti.

Serve it with chutney or any curry.

Few tips :

Please follow measurements properly for roti .
Tawa must be very hot once and reduce flame to medium while cooking roti.
Roll roti very thinly then only it will puff and stay soft for hours.

Serve with little spicy curry specially with brinjal curry .

Brinjal chutney ..

Ingredients :

Chopped brinjal : 1 cup
Chana dal : 1 tablespoon
Green chilli : 2 ( increase if you like spicy chutney )
Salt : 1 tablespoon
Tamarind paste : 1/2 teaspoon
Curry leaves : 10
Chopped cilantro : 1 tablespoon
Jaggery : 1/8 teaspoon
Fresh grated coconut : 1/2 cup
Coconut oil : 1 teaspoon
Water : 1/8 cup

Seasoning :

Coconut oil : 1/2 teaspoon
Mustard Seeds : 1/4 teaspoon
Curry leaves : 4 - 5

Water for grinding : 1 tablespoon

Method :

In a pan add oil and add in curry leaves and green chillies fry for 20 seconds then add in chana dal and roast till you get nice aroma then add in chopped brinjal, jaggery, salt, cilantro and saute for 2 minutes.
Add in tamarind paste and 1/8 cup water, cook brinjal until all the water get evaporated. Switch off the flame.

Once the mixture turns to room temperature add it into mixi jar along with coconut and make chutney using 1 or 2 tablespoon of water.

Seasoning :

Heat oil add in mustard seeds and curry leaves wait until mustard seeds splutters.

Switch off the flame and add it to chutney.

Serve this chutney with Jowar roti, dosa , chapathi or with white rice.

Nellikaayi tokku ..

Ingredients :

Nellikaayi or gooseberries : 6
Fenugreek seeds : 1/2 teaspoon
Cumin seeds : 1 teaspoon
Byadagi red chilli : 4 ( increase if you like spicy tokku)
Salt : 1 and 1/2 tablespoon

Water 1 and half cup for boiling

Seasoning :
Coconut oil : 1 tablespoon
Mustard Seeds : 1/2 tablespoon
Asafoetida : 1/8 teaspoon
Turmeric powder : 1/8 teaspoon

Method :

Boil water and add in gooseberries cover the lid and cook for 5 minutes or until gooseberries cooked 75%.

Switch off the flame and wait till it reaches room temperature. Now open gooseberries and remove the seeds and discard the water.

In a pan dry roast Fenugreek seeds until it turns little reddish or till you get nice aroma.
Dry roast cumin seeds and red chilli for 1 minute in low flame.

Once the roasted spices turns to room temperature add them to mixer jar and make a fine powder.
Then add in salt, cooked gooseberries and grind it until you get crumbs texture without adding any water.

Heat oil in a pan add in mustard seeds, once mustard seeds splutters add in asafoetida, turmeric powder and gooseberry paste and cook for 2-3 minutes in low flame.
Switch off the flame and wait until it turns to room temperature, then transfer it air tight container.

Kanchipuram idly ..

Ingredients :

For batter :

Urad dal : 1/2 cup
Dosa or idly rice : 1 and 1/2 cup
Salt : 1 tablespoon

For sesoning :

Ghee : 2 tablespoon
Fresh crushed peppercorn : 1 teaspoon
Cumin seeds : 1/2 teaspoon
Curry leaves : 8
Mustard seeds : 1/4 teaspoon
Asafoetida : 1/8 teaspoon
Urad dal : 1/2 teaspoon
Chana dal :1/2 teaspoon
Chopped Cashew nuts : 1/2 tablespoon

Other ingredients :

For greasing  :
Ghee 1 teaspoon
Banana leaves : 2

Method :

Wash and soak urad dal and rice seperately for 3 hours.

Using blender blend urad dal till it turns to creamy texture.
Add in the rice to same jar and grind the rice until rice turns to grits consistency.

Transfer the batter to bowl add salt and mix it, close it with lid and ferment the batter for 6-7 hours or overnight.

While making idly, heat ghee and add in all the seasoning ingredients and add the seasoning to idly batter and give a quick mix .


Take a pan and grease it with ghee and arrange the banana leaves to cover the base and it's sides.

Pour idly batter till half of the pan.

In a idly maker add water and keep the pan and steam it for 15-17 minutes in medium flame.

If you are using pressure cooker instead of idly maker add 1 cup water and keep the pan and close the lid. Don't use weight instead keep a small cup and steam it for 15 minutes in medium flame.

Once done cut and serve with chutney.

Badanekaayi ennegayi..

Ingredients :

For masala :

Peanuts : 2 tablespoon
Grated coconut : 2 tablespoon
Black sesame seeds : 1 tablespoon
Byadagi red chilli : 2 or 1 tea spoon red chilli powder

For garnish :

Chopped fresh cilantro : 1 tablespoon

For seasoning :

Oil : 1 tablespoon
Mustard Seeds : 1/2 tablespoon
Cumin seeds : 1/2 tablespoon
Curry leaves : 10
Turmeric powder : 1/4 tea spoon

Other masala :

Sambhar powder : 1 and 1/2 tablespoon (I used mtr sambhar powder)

Jaggery : 1/2 tablespoon
Salt : 1 tablespoon
Tamarind juice : 1/2 cup ( soak 2 tablespoon tamarind in 1/2 cup water and squeeze the juice after 15 minutes )

Chopped brinjal : 2 cups

Method :

Heat a pan and roast the ingredients one by one until you get nice aroma.

Make a powder of it without using water.

In a pan add oil and seasoning ingredients.
Once the mustard seeds splutters add chopped brinjal and saute on a medium flame for 1 minute.

Add in tamarind juice, salt , jaggery and cover with lid and cook for 5 minutes or until brinjal gets half cooked.

Now add in sambhar powder and the masala powder and 1 and 1/2 cup of water.

Cook in a low flame for 3-4 minutes.

Add in cilantro leaves and quick stirr it and switch off the flame.

Serve with, roti, chapathi or rice.

Orange Rasam ..

Ingredients :

Cooked toordal :   1/4 cup
Water : 2 cups
Salt : 3/4 tablespoon
Sugar : 1/8 teaspoon
Crushed black pepper : 1/2 tea spoon
Cumin seeds : 1/2 tea spoon
Rasam powder : 1/2 tea spoon
Green chilli : 1 (make a slit)
Curry leaves : 6

Seasoning :

Heat 1 tea spoon ghee and add in 1/4 teaspoon mustard seeds wait until mustard splitters,switch off the flame.

Garnish :

2 tablespoon chopped cilantro with stem

1/4 cup fresh orange juice without seeds

Method :

In a 2 litre pressure cooker add all the ingredients mentioned under ingredients list.

Close the lid with weight and cook for 1 whistle.

Switch off the flame and wait until pressure settles on its own.

Once the pressure settles make fresh seasoning add it to Rasam also add in the cilantro and fresh squeezed orange juice.

Serve it with rice or drink it as a soup.

Tips :

If orange is not sour, along with orange juice add 1/2 tea spoon fresh squeezed lemon juice.