Badhusha

Ingredients:
Maida flour 2 cups
Sugar 2 cups
Curd 1 1/2 cups
Ghee 1/2 cup
Baking soda 1/2 tsp
Elachi powder 1 tsp
salt a pinch
Oil for deep frying
Method:
Mix maida,ghee,baking soda,salt and curd like a chappati dough.No water.
Cover it with a wet cloth for 15 minutes.
Divide the dough into small balls.
Flatten slightly and make a hole in the centre.
Boil water in a pan and add sugar.
Allow to boil till it becomes a thick syrup.
Add elachi powder.
Heat oil.Deep fry the prepared badhushas until golden brown.
Put them immediately into the sugar syrup for about five minutes.
Place them on a plate and serve.

Palak Moongdal Fry

Ingredients:

Palak 2 cups (chopped)
Onion 1 (sliced)
Split moongdal 1/2 cup
Garlic cloves 5
Green chillies 3
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
salt and oil as required

For seasoning:
Mustard 1/2 tsp
Urad dal 1/2 tsp
Curry leaves few
Method:

Soak moongdal in water for ten minutes.
After ten minutes drain it and keep aside.
Take a pan.
Add seasonings.Saute it.
Then add garlic cloves,green chillies,sliced onions.
Cook till onions are transparent.
Add moongdal and turmeric powder.
Cook for few minutes.
Add chopped palak,coriander powder,cumin powder,red chilli powder with salt.
Stir well
Palak will ooze out water.Cook till all water is evaporated.

Green Chilli Pakoda

Ingredients:
Large green chillies 10
Tamarind Lime size
Onion 1 (chopped finely)
Red chiili powder 2 tsp
Chaat masala 1 tsp
Bengal gram flour 1 cup
Turmeric powder 1 tsp
Cumin seeds 1 tsp
salt and oil as required
Method:
Extract juice from tamarind and keep aside.
Take a bowl.Put the gram flour,one tsp red chilli powder,turmeric powder,cumin seeds, and salt to taste.Add warm water.Blend well.The resulting batter should be like idli batter.
In another bowl mix onion,one tsp red chilli powder,chat masala powder and tamarind juice with little salt.Mix well.Keep aside.
Make one slit along the length of the chillies.Fill the slit with onion,masala and tamarind juice mix.Repeat it for all the chillies.
Heat oil in a pan.Dip one chilli in the gram flour batter.Put it into the oil and fry till brown.Remove and drain on paper towel.Fry the remaining chillies in the same way.
Serve hot with mint-coriander chutney.

Coconut Milk Rice

Ingredients:
Basmati rice 1 cup

Onion 1/2 cup (cut lengthwise)

Green chilli 2 (cut lenghwise)

Mint leaves few

Cashewnuts 5

Coconut milk 1 cup

Bay leaf 1

Ghee 1 tblsp

coriander leaves for garnishing

salt as required

for grinding:

Cinnamon 1"stick

Cloves 2

ginger 1" piece

garlic flakes 3 peeled

Method:

Soak rice in water for 1/2 hour.

Grind cinnamon,cloves,ginger and garlic into a fine paste.

Heat ghee ina pan.Saute the onion,ground paste,green chillies, and mint leaves.

Drain wate from the rice and add it to the sauted onion .

Stir well and saute for few minutes.

Add one cup of coconut milk and one cup of water.

Add salt and bay leaf and close the lid.

Reduce the flame and keep it for 20 minutes.

Cook till it is done.

Garnish with coriander leaves and fried cashewnuts.

Celery Soup

Ingredients:
Celery 2 cups (chopped)
Potato 1 (chopped)
Onion 1 (peeled and chopped)
Garlic cloves 3 (crushed)
Butter 2 tblsp
Veg.stock 3 cups
Ground pepper 1 tsp
Cream 2 tblsp
salt to taste
Method:
Cut the root and leaves of the celery.Wash well and chop.
Heat butter in a heavy pan.
Add onion and crushed garlic cloves.Fry till brown.
Add chopped celery and cook for few minutes.
Add vegetable stock,potato and salt.
Allow to boil for ten minutes.
Remove from heat and puree in a blender.
Add ground pepper.
Stir cream into the soup just before serving.

Blackgram Dosai

Ingredients:
Parboiled rice 3 cups
Blackgram 1 cup
Fenugreek seeds 1 tsp
Toor dal 1 tblsp
salt and oil as required
Method:
Wash and soak rice for 2 hours and blackgram and fenugreek for half an hour.
Grind blackgram and fenugreek first by adding soaked water itself so that the batter will be soft.Take the batter and keep aside.
Grind soaked rice with toor dal and salt until smooth.
Mix both the batter.
The batter for Dosai should be more dilute than Idli batter.
Allow the batter to ferment for 10 hours.
Heat a flat pan.Pour half cup of batter and spread it.
Pour oil around the batter.When the sides turn brown flip and cook the other side.