COCONUT RICE

Long grain rice -- 1 cup (i used basmati)
Coconut milk -- 1 cup
Coconut -- 1/2 cup (fresh, grated)

Oil -- 3-4 tablespoons (preferably coconut oil)
Split black gram(Urad dal) -- 1 teaspoon
Cashew nuts -- few
Cumin seeds -- 1/2 teaspoon
Mustard seeds -- 1/2 teaspoon
Green chillies -- 2-3
Red chilly -- 1
Curry leaves -- few
Asafoetida -- 1 pinch
Frozen green peas -- 1/2 cup (optional)

Salt -- to taste
Lemon juice -- juice of half lemon


Wash and soak rice in salted water for 30 minutes. Drain and keep aside.

Heat oil in a thick pan. Add the dal and cashew nuts. Once both are slightly golden add the cumin and mustard seeds. Let them crackle.

Add both the chillies curry leaves and asafoetida. Stir for a minute. Add the green peas and stir for another minute.

Now add the rice and slowly mix it with the seasonings Taking care to make sure that the grains are not breaking.

Add the coconut milk and a little water(around 1/2 cup). Add salt and cook the rice covered on low flame.
When the rice is 1/2 done add the lemon juice and a little more water if required.

Cook until the rice is done but grains are separate. Add the grated coconut and carefully mix it with the rice. Turn off the heat.

Serve hot with a side dish of your choice.

BHINDI FRY WITH A TWIST

Okra (bhindi)-- 1/2 kg

Oil -- 4-5 tablespoons
Mustard seeds -- 1/2 teaspoon
Cumin seeds -- 1/2 teaspoon
Turmeric powder -- 1/4 teaspoon
Curry leaves -- few

Onion -- 2 medium
Coriander powder -- 1 1/2 teaspoons
Cumin powder -- 1 teaspoon
Garam masala powder -- 1/2 teaspoon (optional)
Red chilli powder -- 1/4 teaspoon
Chick pea flour (Besan) -- 2 tablespoons (optional)
Coconut -- 1/4 cup (freshly grated)

Salt to taste
Jaggery -- 1/2 teaspoon


Wash and dry okras with paper towels.
Cut them into one inch pieces.

Heat oil in a pan and add mustard and cumin seeds. When they start crackling add turmeric, curry leaves and okra.
Stir nicely, cover and cook on low flame until the okras are done.

Add salt and onion and fry bhindi until the onion is cooked. (about 4-5 minutes on low flame)

Spinkle coriander powder, cumin powder, red chilly powder and garam masla to the bhindi. Fry for a minute. Sprinkle the besan and cook it for a couple of minutes.

Finally add the coconut gratings and jaggery. Mix well. Cover and cook for a minute. Serve hot.

TOVVE (DAAL- SOUTH INDIAN STYLE)

Toor dal /or/ Mung dal -- 1/2 cup

Ghee -- 2-3 tablespoons
Cumin seeds -- 1 teaspoon
Asafoetida -- 1 pinch
Turmeric powder -- 1/4 teaspoon
Red chilly (broken)/or/ green chilly(slit) - 2
Onion -- 1 (medium)
Tomato -- 2 (optional)

Salt -- to taste
Jaggery -- 1/2 teaspoon (optional)
Lemon juice -- 2 tablespoons

Coriander leaves -- for garnish


Pressure cook the dal with water. Mash slightly with a spatula and keep aside.

Heat ghee in a vessel. Add cumin seeds and let it crackle.

Add asafoetida , turmeric and chilly and stir for a minute on medium flame.

Put in the onion and tomato and cook it until soft.

Now add the dal, water(about1/2 cup), salt, jaggery and lime juice. Bring the dal to boil.

Finally add the chopped coriander leaves and serve hot.


Entering this recipe in TASTE OF PEARL CITY'S

RICE RAVA UPMA

Rice rava (idli rava) -- 1 cup
Cucumber -- 2 (small) (grated)

Oil -- 5-6 tablespoons
Split Black gram (Urad dal) -- 1 teaspoon
Split chick pea (Chana dal ) --1 teaspoon (optional)

Red chilies -- 2 (broken)
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leaves -- few
Asafoetida -- 1 pinch


Sugar -- 1/2 teaspoon
salt to taste
Lemon juice -- 1-2 tablespoons
Coconut -- 1/3 cup (grated)


Home made rava (as in kadubu ) is best used for this upma. Ready made rava can also be used but as it might have boiled rice in it and might give not so nice smell to the upma. Taste will not be much different.


Dry roast rava on medium flame until light brown.

Heat oil in a pan and add urad dal and chana dal.
When the dals are little brownish add red chilies and mustard seeds and let them crackle.

Add curry leaves, turmeric powder and asafoetida.
Stir for a couple of minutes.

Now pour 2 cups of water into this pan. Add the grated cucumber,keep the pan covered and bring the water to boil. Simmer for 2-3 minutes.

Now lower the heat to minimum and slowly pour the rava into the water. Keep stirring the mixture while adding rava to avoid the lumps.

Covere and cook it on low flame for 5 minutes.

Sprinkle sugar,salt and coconut gratings. Squeeze the lemon juice. Mix the upma nicely to blend in the salt and sugar.

Now mix in the coconut gratings and coriander leaves.

Serve hot.

APPEHULI

(GREEN SOUR LIME SOUP-indian style)

Kanchikai -- 1
Sugar/jaggery -- 4-5 teaspoons
Salt -- 1/8 teaspoon (more if required)
Coconut milk -- 3 tablespoons
Green chilli -- 1 small

Garlic -- 3-4 cloves
Coconut oil -- 1 teaspoon
Mustard seeds -- 1/4 teaspoon
chilli powder -- 1/4 teaspoon


Peel and cut the kanchikai in to two halves. Add salt and jaggery in a bowl.Squeeze out the juice from the fruit throgh a strainer.
Add approximately 1 cup of water(250 ml) to this juice. Add the coconut milk to it. Crush a greenchilli to add flavour.

Heat oil in a temparing pan. Cook garlic until light brown. Add mustard. When the mustard is crackling add the chillii powder and turn off the heat within few seconds.

Add it to the appehuli. Ready to serve.

Kanchikai is a variety of citrus fruit. It is very similar to a sweetlime but it is not sweet even when it ripens. It is mainly used for cooking and making pickles in my native. (I am sorry i don't know any other name for this as well!)

MYSORE PAK

Chick pea flour(besan) -- 1/2 cup
Sugar -- 1 cup
Ghee (clarified butter) -- 1 cup
(OR
Ghee --1/cup + Sunflower oil -- 1/2 cup)
Water -- 1/2 - 3/4 cup just enough to dissolve sugar.

Sieve chick pea flour and keep aside.

In a thick bottomed wok add sugar and water.
Dissolve the sugar on low flame.

Bring this sugar syrup to boil on high flame. See to it that it doesn't overflow.
Once the syrup is bubbling and boiling again lower the heat and let it simmer for 6-8 minutes.

Now slowly sift in the chickpea flour. Keep stirring the mixture to avoid forming lumps.
Once all the flour is in, take ghee in a vessel and keep it on a slow flame.

Keep stirring the mixture to avoid burning. Pour a couple of tablespoons of hot ghee
on top of the mysore pak mixture every 3-4 minutes and keep stirring.

When the mixture becomes thick and starts leaving the bottom of the pan pour in all the remaining ghee and keep stirring.

When the mixture moves with the stirring spoon and feels kind of porous or bubbly turn off the heat and immediately pour it in flat plate. Don't try to level it off with the spatula. Just wait for 20-30 seconds and upturn it on a second plate.

Cut it into pieces after a couple of minutes. (Once cool it will not cut into smooth pieces.So it should be still hot.)

Serve it hot or at room temperature. Can be stored up to 3-4 days.

CURD RICE-1

Rice -- 2 cups (cooked)

Curd (yogurt) -- 1 to 1 1/4 cup

Oil -- 3-4 tablespoons
Split black gram (Urad dal) -- 1/2 teaspoon
Mustard -- 1/2 teaspoon
Dry curd chilli (mosaru menasu) -- 3-4 (soaked in spiced curd and sundried)
Sesame seeds -- 1/2 teaspoon
Curry leaves -- few

Onion -- 1 (chopped finely)
Coriander leaves -- 3 tablespoons (chopped)
Salt to taste

Heat oil in a pan and add the black gram. When it becomes brownish add mustard, chilli , Sesame seeds and curry leaves.

When the mustard and sesame start spluttering add onion and curd and turn off the heat immediately.


Add rice and salt and mix all the ingredients nicely.

Top with chopped coriander and serve.

DRY COCONUT (COPRA) CHUTNEY POWDER

Dry coconuts (Copra) -- 2 cups (grated/powdered)

Split chickpea(chana dal) -- 1/2 cup
Split black gram (urad dal) -- 2-3 teaspoons
Curry leaves -- 20-30
Chilli powder -- 2-3 tablespoons (or to taste)
Tamarind -- little
Salt to taste
Sugar -- 1-2 teaspoons


Grate or chop and run the copra in a processor to make powder.

Dry roast both lentils and slightly dry the curry leaves and tamarind.

Now mix all the ingredients and run it in the processor until it is powdered. (coarse)

Can be served with dosa, along with ghee or oil.