Deepa's Culinary Delights

Ingredients

• Fine Rice flour – 1 kg (roasted)
• Water – 1.5 litre
• coconut – 1.5 grated
• Bulb onion minced – 1 cup
• Jeera (cumin) – 1 tbsp
• Salt
• Coconut oil – 2 tbsp

Method

• Boil water in a pan.
• When boiling, turn flame to sim, add salt, then add rice flour stirring continously.
• Remove from fire.
• Add coconut, jeera, onion, 1 tbsp oil and mix well to make  smooth dough.
• Make small balls.
• Press each ball with hand to make thick rotis.
• Heat a tawa.
• Sprinkle some oil, roast rotis till both sides are done.
• Serve hot with curry.
• This roti goes well with mutton/ potato curry.

Ingredients:

• 200gms Tamarind (Imli)
• 300gms Jaggery grated
• 2 tsp Roasted cumin Powder
• 2 tsp Red chilli powder
• Salt To Taste
• 1 tsp Garam masala

Method

• Add 5 cups of water to tamarind and and cook in sim for 10 minutes.
• Strain it and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well.
• Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick)
• Take out the pulp from the tamarind mixture.This Chutney thickens more on cooling so check for consistency when using.

Ingredients:

• 1 bunch fresh mint leaves
• 2 green chillies
• 1 tbsp tamarind pulp
• Salt To Taste
• little water

Method :

• To make tamarind pulp soak little tamarind in water and keep aside for 2 hours.
• Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little water to the pulp.
• These days ready made pulp is available in the market. Wash the mint leaves well.
• Grind it to a smooth paste with green chillies, salt and tamarind juice.
• You can add water if the mixture is thick.

Ingredients

• 1. Mutton – 1/2k
• Chopped bulb onion – 100 gm
• Chopped green chilli – 6
• Ginger garlic paste – 1 tbsp
• Salt
• Water
• 2.  Oil- 4 tbsp
• 3. Pepper powder – 2 tbsp
• 4.  savola(onion)- 1 (sliced and fried)
• 5. Coriander leaves chopped – 2 tbsp

Method

• Mix together items in ‘1′ .
• Pressure cook for 15 minutes.
• Heat oil in a pan.
• Add pepper powder and fry for a minute.
• Add cooked mutton and saute in sim.
• When oil separates, add coriander leaves, fried inion and remove from fire.
• Serve hot with rice / roti.

Ingredients

• Netholi – 1/2 kg
• Grated coconut – 1 cup
• Red chilli powder – 3 tsp
• Turmeric powder- 1/2 tsp
• Crushed bulb onion – 10 no.s
• Chopped green chilli – 2 no.s
• Mustard – 1/2 tsp
• Curry leaves
• Salt
• Oil- 1 tbsp

Method

• Clean fish. Remove head, tail and thorn. Keep aside.
• Heat oil in a pan.
• Add mustard. When it splutter, add greenchilli, onion,curry leaves and saute for a minute.
• Mix together coconut, redchilli powder, turmeric powder and crush in mixie.
• Add fish, salt and  crushed coconut mix to the sauted onion.
• Mix well.
• Cook in sim for 10 minutes.
• Sprinkle water if required. Dish should be dry.
• Serve hot with rice / roti.

Ingredients

• Green gram – 1 cup
• Rice – 1 cup (chemba rice is the best)
• Bulb onion – 10 no.s
• Red Chilli – 5 no.s
• Grated coconut – 1 tbsp (optional)

Method

• Mix together rice, green gram, onion and red chilli.
• Add 10 cups of water.
• Cook in pressure cooker for 25 minutes.
• Add coconut, salt and serve hot with chutney or papad.