BRINJAL CORN FRY

INGREDIENTS:

Brinjal - 1/4kg
American sweet corn -1/4th cup
Chutney powder - 1 tbsp
Sambhar powder - 1 tbsp
Chilly powder - 1 tbsp
Salt
Oil - 2 tbsp

METHOD  :

1. Chop brinjal into cubes.

2. Take a pan add 2 tbsp oil and heat it .

3.Add chop brinjal .

4. Fry nicely until it becomes soft.

5. Then add sweet corn and mix well.

6. Then add chutney powder, sambhar powder and chilli powder and mix well.

7. Fry nicely until crispy.

And serve hot with hot rice.................................

LEMON MINT ICED TEA

INGREDIENTS:

Lemon - 2

Mint leaves - 6-8
Sugar - 6tbsp
Ice cubes
Tetley tea bags - 2
Water

METHOD:

1. In sauce pan add 2cups water and boil.

2. In another jar add  2 teabags, teared pudina leaves(mint leaves) and keep a side.

3. Add  boiled water and let it set for 5mins.

4. In another bowl add 6 tsp sugar and in it filter the tea decotion.

5. Add juice of 2 lemons  in the decotion and mix well untill sugar dissolves.

6. You can store this tea decotion in a pitcher in fridge and use whenever needed.

SERVING  :

1. Take a tall glass fill half the glass with ice cubes.

2. Pour the tea decotion and lemon rind and serve chilled.

NOTE : This taste good after 24 hrs.

ULLI GARELU (MEDU VADAI)

INGREDIENTS:

1 1/2 cup whole urad dal (black gram dal,minappappu)
1 tbsp raw rice
2" ginger very finely chopped
2-3 green chillies very finely chopped
1 big onion finely chopped
salt to taste
oil for deep frying


METHOD:

1. Soak whole black gram dal and 1 tbsp raw rice for 5-6 hours.
2. Strain the water from the dal and grind to a paste sprinkling little water and salt.Dont grind all the dal at once,use small portions to grind batch wise as its easier to grind into a soft paste.Add salt while grinding to a fluffy paste.
3. Then add chopped onions,finely chopped ginger and green chillies to the batter and mix well.
4. Take a deep frying vessel and add enough oil for deep frying and the oil should be really hot.
5. Wet your hands with water and take a lemon sized ball and flatten it into a vada on a greased sheet or banana leaf.
6. Make a hole in the centre of the vada or gare so that it cooks evenly all over.
7. Slowly drop it into the hot oil carefully and fry it on both sides on medium heat to a golden brown colour.

8. Serve hot with onion chutney or sambar.

ONION CHUTNEY

INGREDIENTS:

Onions - 2

Tomatoes - 2

Channa dal - 2tbsp

Coconut grated - 2tbsp

Red chillies - 5

Tamarind paste - 1tsp

Salt

FOR TEMPERING:

Mustard seeds - 1tsp

Curry leaves

Oil - 1tsp

Hing pinch

METHOD:

1. slice onions and tomatoes aand keep aside.

2. keep red chillies and channa dal in the plate.

3. Take a pan and keep it on the stove.

4. Add oil heat it and fry  channa dal, onions nicely then add tomatoes, redchillies.

5. Then  let it cool.

6. Grate coconut and keep aside.

7. Grind the fried onion mixture and grated coconut adding tamarind paste.

8. Heat oil in a pan and give tadka to the chutney with mustard and curry leaves.

CORN RAVA UPMA

INGREDIENTS:

Sooji (bombay rava) - 1cup
Onion - 1 sliced
Green chillies slit - 5
Channa dal - 1tbsp
Urad dal - 1/2tbsp
Cashew nuts - 6
Mustard seeds - 1tsp
Curry leaves
Salt
Oil + ghee - 2tbsp
American sweet corn - 1/4cup

Water - 1:2 (icup rava 2 cups water)

METHOD:

1. Heat a pan with 1 tsp of ghee, roast the rava till it starts getting well roasted. Remove and keep aside.

2. Chop onions,greenchillies, and keep aside.

3. Heat the same pan with the oil. Temper with Mustard Seeds, Urad Dal, Channa Dal and Cashew Nuts along with curry leaves.

4. After a minute, add the onions and sauté till they are pink. Then add all the chopped greenchillies, american sweetcorn, along with tomatoes, chopped coriander. You need not get the tomatoes mushy.

5. Fry well, simmer for 5 mins with a lid covered. This way the vegetables will get soft.
6.  Then add the water, salt. Bring to boil in high. Then simmer again with a lid covered for 5 mins. If you want your kichidi to be gooey, you can add 3 cups, else you can do away with 2 and half cups of water

7. Once the water comes to boiling, slowly add the roasted rava, making sure it doesn't get lumps.

8. Mix well, sprinkle the remaining ghee over it and cook it covered for 5 mins and serve hot......................