recipes
Rice
Dhirde
Rice Dhirde
Mix 2 cups of rice flour, 1/2 cup of semolina, salt, and water into a batter. Cook like a pancake on a griddle.
Serve Hot
Set
Dosa
Set Dosa
2 glass rice atta, make it paste with hot water, mix 2 glass rice atta, salt in a water. Roast them on tawa. Set and Serve with sambar & Chatani.
Serve Hot
Uttapam
Uttapam
2 glass udid dal & 1 spoon methi keep in water at morning. Mix them in
night. Mix 4 glass Rice atta, 1 glass besan & salt for taste. Keep overnight. Next morning mix small pieces of chilly & bake it on tawa
and serve hot.
Serve Hot
Idiyappam
Idiyappam
Ingredient: Ragi Flour 1 kg., Hot water: 300 ml. Sugar: 3 tsp, Salt: to taste Procedure: Make a smooth paste and cook the Ragi Flour till golden color. Strain the Ragi Flour with the help of a strainer. Add the hot water and mix it well. Make a smooth dough. Fill the iddiyappam maker with the above dough. Rotate the handle of iddiyappam maker in clock wise direction smoothly and close the maker tightly. Grease a steel plate and onto it press the handle of the iddiyappam maker and rotate the maker in the clock-wise direction and then. We will have the noodles coming out of the maker. Make two or three circular rounds of the noodle with the maker. Fill water in a steamer. When the water comes to a boil. Put the iddiyappam plate into the steamer. When the water comes to a boil. Put the iddiyappam plate into the steamer and allow it to cook. Serve it hot along with sweetened coconut milk or vegetable stew.
Serve Hot
Chakli
Chakli
4 glass rice atta, 1 glass maida, 1 glass dalda or butter (make it hot), 2 spoon chilly powder, 1 spoon turmeric powder, 1 spoon cumin seeds, jeera, salt for taste, 50 gms. jaggery & oil for fry.
Method Rice atta, dalda, chilly powder, turmeric powder, cumin, jeera powder & salt mix together. Make jaggery water and mix into that. Fry in oil with the help of chakali machine.
Serve Hot
Rice
Fulke
Rice Fulke
Mix 2 glass rice atta, salt in a water. Spread oil on tawa and bake. Serve with hot sambar.
Serve Hot
Rice
Roti
Rice Roti
4 glass rice atta, salt for taste. Mix with boiled water like chapati atta.
Press on Banana leaf nor on plate. Bake it on tawa.
Serve Hot
Red Millet
Pudding
Red Millet Pudding
200 gms Ragi flour 1tbsp fried cashewnuts 1/2 coconut scrapped 1 tsp sesame seeds 50 gms jaggery 2 cardamoms ghee as needed salt to taste Procedure: Dissolved a little salt in water. Mix enough salt water in the flour till it looks like breadcrumbs. Add the coconut, jaggery and sesame seeds. Mix well. Steam cook the puttu. When done, remove from the first and cool. Break up nicely, add the cardamom powder and fried cashewnuts. Serve hot with melted ghee.
Serve Hot
Rice
Shewaya
Rice Shewaya
4 glass water, 1/2 spoon ghee, salt for taste. Boil together on gas. Add 2 galss rice atta and mix it properly. Boil it in a cooker. Mix it like chapati atta & make tall piece, bake it in boiling water. Seperate the baked pieces and passed through shevaya net. Eat it with Coconut milk How to prepare Coconut Milk? Take 1/2 coconut and crusin it into mixer. Twist it & remove milk then add Joggery, Cardmom (laichi) & salt.
Serve Hot
Ghavan
Ghavan
2 glass rice atta, salt for taste, 1 spoon ghee mix into the milk. Bake ghavan on tawa. Surve with Jaggery milk & Ilachi powder.
Serve Hot
Thali
Pith
Thali Pith
3 glass rice atta, 1 glass besan, 2 big onion, chilly, green corrinder cut into small pieces. Mix in a water with salt. Put oil on tawa and spread atta with hands. Put oil around the tawa. Bake it till turn to brownish. serve hot.
Serve Hot
Rice
Wada
Rice Wada
3 Glass Rice Atta. 1 glass Udid dal or Besan. 1 Spoon Methi crush together in a mixer. Salt for a taste. Nicely mix it with water like chapati Atta. Make them like medium ball size. Press it on plastic paper & fry it in oil. Serve it with sambar.
Serve Hot
Tel
Appe
Tel Appe
1/2 Glass Udid Dal, 1 Spoon Methi keep it into water in the morning. Crush it at night in a mixy. Add 4 glass of Rice Atta, 1 Glass Besan, salt for taste. Mix together and keep in a water for overnight. Next morning mix with Jaggery, Jeera, Coconut Pieces. Bake it in Aappe patra, serve it hot.
Serve Hot
Dosa
Dosa
Keep in a water 2 glass Udid Dal & 1 spoon Methi in the morning. Crush it at night in a mixy. Add 4 glass of Rice Atta, 1 Glass Besan, salt for taste. My together and keep in a water for overnight. Next morning bake it on non strick tawa with little oil.
Serve Hot
Amboli
Amboli
1 Spoon Methi & 1 Glass Udid Dal keep in water overnight. Next morning mix both of Udid & Methi crush it together with help of Mixer, 3 Glass Rice Atta, Salt for a taste and mix it properly with little more water.” Spread it on tawa & turn it. Serve with coconut chatani.
Serve Hot
Rice
Tikha
Shew
Rice Tikha Shew
2 glass maida, 3 galss rice atta, 1/4 spoon turmeric powder, 2 spoon chilly powder, 1/2 galss butter, salt, 4 spoon cumic oil and water. Mix together like chapati atta. Fry it in oil.
Serve Hot
Rice
Modak
Rice Modak
Two glass boiling water. 1 spoon Ghee & Salt for taste. Mix it with 2 glass of rice atta. Shape it like a glass & fill coconut masala and pack it properly. Steam it in cooker. Coconut Masala 1/2 Coconut, Jaggery, salt and make it hot.
Serve Hot
Ragi
Mudhe
Ragi Mudhe
Ingredient: One cup Ragi Flour, Salt, Oil 1 to 2 Teaspoon, Water.
Procedure: Make a batter (about idli consistency) Mix it well to remove all lumps, cover and cook it in the microwave at high for 15 to 18 minutes. Remove and shape into balls with the aid of cold water.
Serve Hot
Ragi
Adai
Ragi Adai
Ingredient: Ragi Flour – 1/2 cup, chana dal – 1 tbsp, garam dal – 1tbsp, curry leaves – 1 tbsp, onion 1 chopped, salt to taste, chilly powder to taste, oil – 1 tbsp, water as required.
Procedure: Soak chana dal and garam dal for 20-30 minutes and grind coarsely with the Ragi Flour add salt, chilly powder and the ground mixture and mix well with water to a thick consistency. In a hot tava pour this and sprinkle chopped onions and curry leaves on it. Add some oil to the sides and let it cook on a slow flame. Turn it around till done and serve hot with skimmed curd.
Serve Hot
Ragi
Roti
Ragi Roti
Ingredient : Fresh Grated Coconut 1/2 cup, chopped coriander – 1 bunch, chopped onions – 4, curry leaves, chopped green chillies, salt, sugar, water.
Procedure : Mix coconut, onions, curry leaves, green chillies, coriander leaves and salt properly with little water. Add the Ragi Flour with some more water and mix properly so that it mixes with other ingredients. This dough should be like chapati dough. Set aside for some time. Put some oil on cooled tava. Roll small portions of dough to form medium sized roti. Apply oil around the roti and bake at low flame till it is done. Serve with pudina chutney.
Serve Hot
Ragi
Ambil
Ragi Ambil
2 spoon Ragi flour, add water and salt to taste and boil. After it cools, add buttermilk and dilute it to drink. (Add garlic cloves or mint leaves to taste)
Serve Hot
Sweet
Ragi
Barfi
Sweet Ragi Barfi
Add jaggery, coconut juice or milk, cardamom powder, cashew seeds, salt and ragi flour to water, put it on heat and stir continuously, pour ghee in a plate and pour it. After cooling, cut with a knife.
Serve Hot
Patollya
Patollya
Two glass boiling water. 1/2 spoon Ghee, Salt. 2 glass rice atta mix them together. Press it on turmeric leaf. Fold it with coconut power. In a big bowel keep sum water & steam them on rice grass. (bake it into cooker like modak) Coconut Masala 1/2 Coconut, Joggery, salt and make it hot.
Serve Hot
Tomato
Omelette
Tomato Omlette
4 glass rice atta, onion, chilly, green corriander & tomato. Cut these all into small pieces & mix together in 1/2 spoon turmeric powder, salt & water. Roast them on tawa. Serve hot
Serve Hot