Paruppu Poli/Holigge/Bobbatlu

INGREDIENTS:

DOUGH: 

Maida-1 cup
Oil- As needed
Salt-1 tsp

POORNAM/SWEET STUFFING:

Channa dal- 1 cup
Grated Coconut- 1/2 cup to 3/4 cup
Ghee- 1 tbsp
Cardamom powder- 2 tbsp
Jaggery-1/2 cup
Cane sugar-1/2 cup

PROCEDURE:

• Knead a soft dough and pour some oil so the dough is elastic. Add some extra oil and allow to ferment for a 8 hours or a whole day.
• Pressure cook channa dal until mushy. 
• In a pan add ghee, radd dal and remove any excess water in the dal. Add jaggery, cane sugar and mix till water is reduced. Keep stirring till all water is gone. Add coconut and mix and turn off stove. Allow to cool completely.
• Using parchment paper, spread the dough and add a ball of poornam and make poli. Use oil to spread the stuffed poli. 
• On a hot pan, add ghee and fry the poli. Eat hot and enjoy.
  
  
  
  

Medhu vadai

INGREDIENTS

Urad dal- 1 cup
Channa dal- 1 tsp
Rice flour- 1-2 tsp as needed
Ginger-1 bit
Green chilli-2 small
Onion-1 small
Pepper corn- 1 tsp, crushed or whole
Asafoetida- As needed
Curry leaves- 1 spring cut into small pieces
Cilantro- cut into small pieces
Salt-To taste

PROCEDURE:

1. Soak Urad dal, channa dal in room temperature for 2-4 hours.
2. Grind in grinder along with ginger and green chilli by adding small drops of ice cold water.Do not pour too much water at a time or your batter will be runny. The batter has to soft and fluffy. 
3. Add onions, cilantro, salt, hing, curry leaves, pepper corns and mix the batter with a whisk so air incorporates into the batter. This makes the vadas fluffy and soft.
4. Take a small bowl of water and touch the water with your wrist and make balls first, then a hole and fry till golden brown in hot oil.
5. Serve hot with sambar and chutney.
6. If you are making ahead for party. Turn on oven to min heat like 100 F and keep the vadas in tray. This will keep it crispy.

Keera Pakoda/Palak or Spinach pakora

INGREDIENTS

Baby Spinach-1/2 packet
Onion-1 big,full sliced thin
Besan or chickpea flour- 3/4 cup
Rice Flour-3/4 cup
Saunf or Fennel Seeds-1 tbsp
Hing- Some
Salt-To taste
Chilli powder-1 tbsp
Turmeric powder-1 tsp
Hot oil- 1 full ladle

PROCEDURE:

1. Mix all ingredients together to make a tight batter without adding much water.
2. Fry till crisp and serve with hot chai or coffee.

Fish balls curry with coconut milk

FISH BALL CURRY WITH COCONUT MILK:

INGREDIENTS:

Salmon Fish Balls- 1/2 bag from costco

Onion- 1 medium cubed
Garlic- 6 or 7 no crushed
Tomatoes- 3 small cubed
Red chili powder, Turmeric powder, Coriander seed powder,pepper powder- To taste
Thick Coconut Milk-1/4 cup
Tamarind juice

TEMPER:

Pearl Onion-  5 or 6 nos sliced
Mustard seeds, fenugreek seeds-1 tsp

PROCEDURE:

• In a pot, add sesame oil or coconut oil and add onion, garlic and saute till golden brown.
• Add tomatoes and mix until well done.
• Add all the spice powders, salt and tamarind water and more water and cook until oil separates.
• Add the fish balls and some pepper powder and cilantro and curry leaves and cook for a min or two.
• Add coconut milk and let it boil.
• Turn off stove and serve with hot rice, idly or ghee rice or any main dish.

SALMON CHAMPAL PULUSU- FISH CURRY

INGREDIENTS:

FISH MARINADE:

Salmon Fish- 2 small portions cut into small pieces
Kashmiri CHilli powder- 1 tbsp
Turmeric Powder- 1 tsp
Salt-Little bit to taste
Lemon Juice- 1/2 a lemon


CURRY:
Tamarind pulp- Goose berry size ball
Sesame Oil- 1/4 cup
Mustard Seeds- 1 tsp
Uttidam or vadagam- 1/4 of a ball
Curry Leaves- 1 Spring
Onion- 1 small cut into very small pieces
Tomatoes- 2 small
Garlic-5 or 6 pods
Green Chillies- 3 nos cut into small pieces
Asafoetida-1 small pinch
Fenugreek seeds- 1 tsp
Sambar powder- 1 tbsp
Kolambu powder- 1 tbsp
Turmeric Powder-1 tsp
Red chilli powder- 1 tsp
Coriander seed powder- 1 tbsp
Jaggery- 1 small piece
Salt-To taste

PROCEDURE:

1. Cut Fish into small pieces and marinade with all the ingredients in fish marinade sections  for half an hour or so.
2. In a small pot, boil water and add tamarind and the tomatoes (split the top of the tomato in the stem side into a cross very lightly). Once the water is tolerable to touch, remember the tomato skin and keep aside. Extract the tamarind pulp to tamarind water.
3. In a stone grinder, mash garlic and green chillies to smooth paste by smashing well with hands.
4. In a pot, add sesame oil and allow to heat. Once oil is hot, add vadagam, mustard seeds, fenugreek seeds, curry leaves and allow to splutter.
5. Add diced onions and garlic green chilli paste and allow to cook completely. 
6. Add tomatoes by smashing it with your hands in the pot without the skin.
7. Now close the pot and make sure the mixture is cooked well.
8. Add Turmeric powder, sambar powder, red chilli powder, coriander seed powder, salt and mix well.
9. Once raw spice smell goes, add the tamarind water and allow to boil.
10. If the curry is too watery, add rice flour maybe a 1/4 tsp to thicken the curry. If the curry is too tangy you can add jaggery to cut the tanginess.
11. Close the lid of the pot and allow curry to cook for 30-45 mins in medium heat. Add kolambu powder now and mix well to keep the flavor intact.
12. Once the oil separates, add the marinaded fish and cook for an additional 5 minutes. Turn off stove and rest in stove itself.
13. Make this curry a day before so the spices and tanginess of the curry settles down with the fish and serve hot with rice or idlies/dosas.

Sweet Potato Fry

INGREDIENTS:

Sweet Potato- 4 nos diced into cubes
Mustard seeds- 1 tbsp
Urad Dal- 1 tbsp
Curry Leaves and Cilantro-To Garnish
Asafoetida and Salt- To taste
Red chilli powder- 1 tsp
Sambar Powder- 1 tbsp
Turmeric Powder- 1 tsp
Saunf Powder- 1 tsp

PROCEDURE:

1. In a pan with oil, add mustard seeds, urad dal, curry leaves, asafoetida and let it splutter.
2. Now add the sweet potato and saute and close the lid and allow vegetable to cook 50%.
3. Add salt and all spice powder and saute and keep the pan open to let it fry to crunchy texture.
4. Once fried, garnish with cilantro and turn off stove. Serve hot with rice and any curry of your choice. 

Keera Masiyal

KEERA MASIYAL

INGREDIENTS:

Spinach- Any kind one bundle
Garlic- 2 pods
Onion- 1/4 of a whole onion or 5 small pearl onions
Tomato- 1 nos small in size
Tamarind- small blue berry size
Turmeric powder-1 tsp
Salt- To taste

TEMPER:
Oil- 2 tbsp
Mustard Seeds- 1 tsp
Cumin seeds-1 tsp
Split Urad Dal-1 tsp
Red chilli- 1 broken into 2 pieces
Asafoetida powder-  To taste

PROCEDURE:

1. In a pan, add a tbsp of cooking oil of your choice, add onions, garlic and saute till golden brown. 
2. Add tomatoes and saute and then add spinach and turmeric powder with salt and saute till all the water is evaporated.
3. Now add  tamarind and turn off the stove.
4. In a mixie, grind this into a smooth paste.
5. Now temper with all ingredients in temper section and serve with hot rice.