Pasta Stuffed Pitas

Ingredients:

Cooked Bow tie pasta - 1 cupPitas - 4Broccoli - few floretsFinely chopped Onions -1/2 cupFinely chopped Garlic - 2 clovesChopped bell pepper - 1/2 cup Salt to taste 

Pepper powder -1/2 tspOlive oil -1 tbsp

Method:

1) Heat oil in a pan and add chopped Onions and garlic and fry well till they turn golden brown.
2) Add broccoli florets,sliced bell peppers, salt,pepper and Continue to stir often, until vegetables are crisp-tender, about 3 minutes.
3) Fold in cooked bow tie pasta and keep aside.
4) Preheat oven to 325°F. Heat pitas in oven until warmed through.
5) Place warm pitas on individual plates. Divide vegetable mixture into equal portions, and place each inside pita pocket to make a sandwich and serve.
6) Can sprinkle feta cheese too its optional.

French Toast with Cheddar cheese

Ingredients:

Italian bread -1 loaf (cut into slices)
Eggs - 3
Milk - 1/2 cup
Salt - a pinch 
Grated Cheddar cheese -1 cup
Unsalted butter - 1 tbsp
Dried Thyme - 1tsp

Roasted Tomato sides:

Tomatoes - 1 sliced into big circles 
Pepper powder - 1 tsp
Salt to taste

Method:

1) In a bowl beat eggs,salt and milk together.
2) Fold in grated cheddar cheese and thyme to the above mixture and keep aside.
3) Heat a pan and add small piece of butter and let it melt.
4) Dip slices of bread in egg mixture on both sides and let the excess mixture drip back into bowl.
5) Place them on pan and fry on both sides till they turn golden brown.
6) In the same pan add sliced tomatoes and sprinkle some salt and pepper and roast them for few minutes on both sides.
7) Remove roasted tomatoes and serve them with french toast.

Cranberry Muffins

Ingredients:

All purpose flour- 1 cup
Baking powder - 1-1/2 tsp
Dried chopped cranberries - 3/4 cup
Eggs-1
Salt - a pinch 
Vegetable Oil -2 tbsp 
Sugar -3 tbsp
Orange Juice -1/2 cup

Method:

1) Preheat oven to 400 F.
2) In a bowl sift flour,baking powder and salt and set aside.
3) In another bowl beat Oil and sugar together and add egg and beat until smooth.
4) Add orange juice and beat well.
5) Add the above mixture to flour and stir until well mixed.
6) Fold in cranberries and fill muffin pans 2/3 full with the mixture.
7) Bake for 25 to 30 minutes at 400 F.
8) Insert tooth pick in middle of the muffin and if it comes out clear then muffin are cooked perfectly.

Kandi ginjala koora

Ingredients:

Fresh kandi ginjalu - 2 cups (Boiled)
Chopped Onions -1
Chopped tomatoes -2
Chopped green chillies -4
Salt to taste
Turmeric powder - 1/4 tsp
Red chili powder -1/2 tsp
Coriander powder - 2 tsp
Cumin powder -1/2 tsp
Curry leaves - few
Boiled potatoes -1 (cut into cubes)
Grated coconut (dry or fresh)-1/2 cup
Ginger garlic paste -1/2 tsp
Mustard seeds -1/4 tsp
Coriander leaves - few for garnish
Olive oil - 1 tbsp

Method:

1) In a blender add red chili, coriander, cumin and grated coconut with little bit of water and grind it into a paste and keep aside.
2) Heat oil in a pan and add curry leaves, mustard seeds and once they start to splutter add chopped green chilies and onions and fry till golde brown.
3) Add ginger garlic paste,salt and fry tillraw smell goes away.
4) Add chopped toamtoes and let them cook for 5 to 7 minutes.
5) Add turmeric powder and the coconut mixture and mix well and let it cook for another 5 minutes with lid closed.
6) Add boiled kandi ginjalu and potatoes to the pan and mix well.
7) Let it cook on low flame for another 7 to 10 minutes and garnish with coriander leaves and serve hot with roti or chapati.

Thai Panang Curry

Ingredients:

Chicken - 3 breast pieces (cut into cubes)
Bell peppers - 2
Squash - 1
Brown sugar -1 tbsp
Coconut milk -1 cup
Basil leaves - 1 cup
Panang Curry paste -2 tbsp (store bought)
Water -1 cup
Fish Sauce -2 tsp
Kaffir lime leaves -5
Olive Oil -2 tbsp
Chunky Peanut butter -2 tbsp

Method:

1) Heat pan on low flame and add oil.
2) Once the oil is heated add Panang curry paste and fry well till raw smell is gone.
3) Add coconut milk,water and mix well and bring it to boil.
4) Add cubed chicken and cook well in coconut mixture.
5) Add fish oil, peanut butter,brown sugar,basil leaves,kaffir lime leaves and mix well.
6) Add sliced bellpepper and squash and close the lid and cook for anothe 5 to 7 minutes and serve hot with Jasmine Rice or Normal cooked rice.


 

Zucchini tart with lemon thyme and goat cheese

Ingredients:

Allpurpose flour- 1and1/4 cup
Cold Unsalted butter - 5 oz
Kosher salt - 2 3/4 tsp
White vinegar- 1/2 tsp
Cold water - 3 to 4 tbs
Zucchini-one and 1/2 lb
Kosher salt -2tsp
Olive oil - 1tbs
Plain goat cheese- 8 oz
lemon thyme - 1 tsp
Ground pepper for taste

Method:

1) In a food processor pulse all purpose flour,unsalted butter,kosher salt untill butter is in size of small peas.
2) Add white vinegar and cold water,pushing until the dough comes together.
3) Shape the dough into 1-inch thick disk,wrap in plastic and chill for 30 minutes.
4) Roll the dough on a well floured usrface into 11-inch round and 1/4 inch thick.
5) Place the dough on a baking sheet,cover with plastic wrap and chill for another 30 minutes.
6) Trim Zucchini and slice into 1/8th inch thick rounds.
7) In a bowl toss the zucchini with 2 tsp kosher salt and driain for 30 minutes.
8) Gently squeeze the slices with your hand to release excess water and trasfer to another bowl.
9) Pre heat the over to 400 F
10) Toss the zucchini with olive oil and freshly ground black pepper to taste.
11) In a small bowl mix softened plain goat cheese with chopped fresh lemon thyme or dried thyme,salt and pepper to taste.
12) Spread the cheese over the dough,leaving 1/2-inch border.
13) Arrange the zucchini roundsin tightly overlapping concentric circles all the way to the edge of the dough.
14) Drizzle 1 tbs olive oil and bake until zucchini is golden brown for about to 40 to 50 minutes.

Chocolate dipped strawberries

Ingredients:

Frest Strawberries - 1 lb
Semi sweet chocolate chopped -1 cup
Cookie sheet

Method:

1) In a microwave-safe bowl, add chocolate chips and microwave for 1 minute,check and stir.
2) If you need more time, do it in 10 to 20 seconds intervals.
3) Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring.
4) Wash strawberries and drain excess water by patting them with tissue paper.
5) Hold the stem and dip the strawberry in chcoolate and place them on cookie sheet.
6) Let them dry for 10 minutes.
 

Simple Peas Pulao

Ingredients:

Basmati Rice - 1 cup
Frozen or fresh green peas - 3/4 cup
Ginger garlic paste -1 tsp
Cloves - 4
Cinnamon - 1 stick
Cardamom seeds - 2
Cumin seeds - 1/2 teaspoon
Cashews - 6
Ghee / oil - 1 tablespoon
Salt to taste

Method:

1) In a bowl add basmati rice, wash it and soak for half n hour.
2) Cook green peas seperately and drain the water and keep aside.
3) In a round bottomed pan bring water to boil and add soaked basmati rice and cook well
4) Drain the water,spread the cooked rice on a plate and add little bit of oil so that the rice grains will not stick together and will be seperated.
5) Heat oil in a pan and add cumin seeds,cardomom,cinnamon and fry well.
6) Add ginger garlic paste and fry well.
7) Add salt and green peas and saute for a while.
8) Add coooked rice to the pan and mix well.
9) Garnish with fried cashews and serve.

Optional: You can also saute green chillies, onions along with peas.

 

 

Quick Pototo fry

Ingredients:

Potatoes(chopped  into cubes) -2
Salt to taste
Pepper powder - 1 tsp
Garam Masala powder -1 tsp
Red chili powder - 1 tsp
Curry leaves- few
Mustard seeds - 1/2 tsp
Olive Oil -1 tbsp

Method:

1) Heat oil in a pan and add curry leaves and mustard seeds.
2) Once mustard seeds start to pop add potato cubes and fry well for 5 minutes.
3) Sprinkle salt and fry them till they become tender and golden brown.
4) Sprinkle red chili powder, garam masala powder and pepper powder and toss them couple of times
5) Take it into bowl and serve as a side dish with rice.

Carrot Fry

Ingredients:

Carrots cut into cubes - 3
 Salt - 1/4 tsp
 Curry leaves - few
Mustard seeds -1/2 tsp
Turmeric powder -1/4 tsp
Finely chopped Onions - 1/2 cup
Chik pea powder -2 tbsp (check my blog for Pappula podi / Chikpeas powder recipe)
 Olive Oil -1 tbsp

Method:

1) Heat oil in a pan and add curry leaves and mustard seeds.
2) Once mustard seeds start to pop add chopped onions and fry well till they turn golden brown.
3) Add carrot cubes, salt to the pan and fry well for 5 to 7 minutes.
4) Sprinkle a little bit of water,turmeric powder and close the lid and fry well till carrots become tender.
5) Spinkle water in between if carrots become too dry.
6) Once carrots are cooked spinkle chikpeas powder and mix well.
7) Serve hot with rice.
 

Egg Bhajia

Ingredients:

Boiled Eggs - 6
Bengal gram flour - 1 cup
Salt to taste
Baking powder -1 pinch
Oil to deep fry
Green masala - 1tbs
Pepper powder -1/2 tsp
Red chilli powder -1 tsp
Turmeric powder -1/4 tsp

Green Masala:

In a blender add 1/2 cup mint leaves and 1/2 cup coriander leaves with some water and grind to paste.

Method:

1) Take out the shells of the boiled egg and make four pieces each lengthwise carefully with a knife.
2) In a bowl mix bengal gram flour,salt,green masala,pepper,chillipowder and baking powder together adding little water to make a smooth batter.
3) Heat oil in a pan,dip egg peices in the batter and deep fry till golden brown.
4) Serve hot with chilli and tomato sauce.

Blueberry Muffins

Ingredients:

Fresh blueberries - 2 cups
Eggs -2
All purpose flour - 2 cups
Sugar -1 cup
Milk -1/2 cup
Unsalted butter -1/4 cup
Baking powder- 2 tsp
Vanilla essence- 1 tsp
Salt -1/2 tsp

Method:

1) Preheat  oven to 350F. Grease a muffin pan and set aside.
2) In large bowl combine unsalted butter, eggs, salt and sugar.
3) In small bowl combine baking powder and flour. Add this mixture to butter mixture, alternating with milk, until just combined and still lumpy.
4) Add vanilla until just combined, and fold in blueberries.
5) Fill each muffin pan about 2/3 of the way full. Bake for 20-25 minutes or until browned, and a toothpick inserted into the center of a muffin comes out clean.

Drumstick Fry

Ingredients:

Drum sticks- 10 (scrapped and cut into 3 inch pieces)
Salt to taste
Chikpeas powder - 2 tbsp
Turmeric powder - 1/4 tsp
Red chilli powder -1 tsp
Curry leaves - few
Olive Oil -2 tbsp

Method:

1) In a pan add water and bring it to boil.
2) Add salt,turmeric powder and drumsticks and cook them till they become tender.
Make sure they do not become mushy.
3) Drain water and keep them aside.
4) Heat oil in a pan and add curry leaves and cooked drumsticks and fry well till the skin turns golden brown colour.
5) Add red chilli powder and mix well.
6) Sprinkle chikpea powder and toss the drumsticks well and serve with rice.

 

Black bean soup

Ingredients:

Finely chopped Onions - 1 
Finely chopped celery -1 stem
Chopped garlic - 3 cloves
Vegetable broth - 2 cups
Pepper powder - 1 tsp 
Red chili powder - 1 tsp
Tomatoes  chopped - 1
Cumin powder - 1 tsp
Corn - 1 cup
Black beans - 1 can 
Olive Oil - 1 tbsp

Method:

1) Heat oil in a pan and add onions,celery and garlic and fry well for 5 minutes.
2) Add red chili powder, cumin powder and black pepper and stir well.
3) Add chopped tomatoes and cook them for a minute.
4) Add vegetable broth , can of black beans and corn and bring it to boil and simmer for 15 minutes and serve hot.

Minestrone soup

    Ingredients:

Chopped Onion -1 

Chopped Celery- 1 stem

Grated carrot- 2 tbsp

Vegetable broth - 2 cup

Chopped garlic- 3 cloves

Tomato sauce - 1 cup

Basil leaves - few

Dried Oregano -1 tsp

Oil - 1 tbsp

Zucchini - 1 sliced

Pepper powder -1 tsp

Cooked shell pasta - 1 1/2 cup

Salt to taste 

Method:

1) Heat oil in a pan add onion,garlic,celery, and fry them till onions are clear for about 7 to 10 minutes.

2) Add grated carrot, tomato sauce,vegetable stock,basil leaves, oregano and pepper and mix them well.

3) Simmer for about 10 to 15 minutes.

4) Add zucchini and simmer them till they are tender.

5) Add cooked shell pasta and cook until tender.

6) Adjust the salt as required.

7) Serve with Parmesan cheese if required.

Aloo Bajji

Ingredients:

Thinly sliced potatoes - 2
Besan Flour- 1 cup
Water as required 
Rice flour - 2 tbsp
Backing soda - a pinch 
Red chili powder - 1 tsp
Salt to taste 
Oil for deep fry

Method:

1) In a bowl add besan, rice flour, chili powder,baking soda,salt and mix well.
2) Add water to the mixture and make batter.Remember batter should neither be thin or thick.
3) Heat oil in a round bottomed pan.
4) Dip the potato slices into the batter and drop in oil slowly.
5) Fry them on both sides till they turn to golden brown color.
6) Remove them from oil and place them on kitchen towel to drain excess oil.
7) Serve with ketchup or any sauce.

Fish Puttu

Ingredients:

Tilapia Fish fillets - 4
Finely chopped Onions - 1
Finely chopped green chilies- 5
Finely chopped garlic- 3 cloves
Curry leaves - few
Mustard seeds - 1/2 tsp
Urad dal - 1 tbsp
Channa dal - 1 tbsp
Cumin seeds - 1/2 tsp
Red chili powder -1/2 tsp
Turmeric powdr -1 tsp
Coriander powder -1 tsp 
Salt to taste 
Oil - 1 tbsp
Coriander leaves for garnish

Method:

1) Clean the fish and keep the fillets aside.
2) In a round bottomed pan add water, salt and turmeric powder and add the cleaned fish to the pan and boil the fillets till they are well cooked.
3) Drain the stock and scramble the fish once cooled and keep aside.
4) Heat oil in a pan add curry leaves,mustard and cumin seeds. Once they splutter add channa and urad dal and fry for 2 minutes.
5) Add chopped onions, green chili and garlic and fry well till they turn golden brown.
5) Add  red chili powder, coriader powder and mix well.
7) Add the scrambled fish and adjust salt if required and fry the mixture for another 5 to 7 minutes.
8) Garnish with coriander leaves and serve hot with rice or Chapati.

Guntha Ponganalu

Ingredients:

Dose Batter - 2 cups
Finely chopped Onions - 1 
Finely chopped green chillies - 4 
Salt to taste 
Cumin seeds - 1 tsp
Roasted Peanuts - 1/2 cup
Curry Leaves - few
Finely chopped Coriander leaves - handful 

Method:

Dose Batter: In a bowl soak 2 cups rice,3/4th cup urad dal over night.
Strain and grind the soaked dal and rice to a fine paste.
Ferment the batter for 6-7 hrs. Add salt to taste and combine well. 

1) In a bowl add Dose Batter, onions,green chilies cumin seeds,salt,curry leaves, coriander leaves and roasted peanuts and mix well.
2) Place ponganala penam as shown in pic on medium high flame.
3) Add few drops of oil into each depression of the ponganalu penam. 
4) Pour mixed batter into each depression and allow to cook  for 5 minutes undisturbed and cook
5) It will cook to a golden brown colour. 
6) Flip over with help of a spoon or fork and allow to cook for 2-3 minutes and serve hot with any chutney or sauce.


Tip: Dose batter can also be replaced with left over idly batter.

Alasanda Vadalu

Ingredients:

Black eyed beans (alasandalu) -2 cups

Green chillies - 4

Ginger (chopped to pieces) -1 inch

Finely chopped Onions -1 

Salt to taste

Cumin seeds - 1 tsp

Curry leaves - few

Oil for deep fry

Method:

1) Soak black eyed beans over night and drain water.

2) Grind the black eyed peas, ginger, salt and green chillies into coarse batter in a mixer without adding water.The batter must be solid and  not runny.

3) Remove the batter to a bowl and add cumin seeds, curry leaves and Onions and mix well. Taste the batter and adjust the salt as needed.

4) You can use your hands or small cotton cloth to make vadas. 

5) Take small amount of batter in a ball shape, put that ball on your left palm and flatten it lightly and make a hole in the middle. Drop gently into hot oil from the side of kadai or pan.

6) Fry well till they are golden brown and serve with chicken curry or have it as it is.

Vegetable Biryani

Ingredients:

Basmati Rice -1 cup
Ghee- 1 tbsp 
Carrots (cut into big pieces) - 3 
Potato (cut into big pieces) -1 
Bell pepper (cut into big pieces) - 1 
Paneer pieces- few
Green peas - 1/2 cup
Cloves- 3 
Cardamon - 2
Cinnamon stick -1 
Javethri -3 
Kala Jeera -2 tsp 
Ginger Garlic paste -1 tsp
Curd -1 cup 
Bay Leaves -3 
Cumin powder -1 tsp 
Coriander powder -1 tsp
Red chili powder -1 tsp
Garam Masala powder -1/2 tsp
Pepper powder -1/2 tsp 
Salt to taste 
Coriander leaves -1 cup 
Chopped Mint leaves -1 cup 
Big chunks of Green chilies - 5
Fried Onions - 1 cup
Cashew nuts -2 tbsp
Saffron 

Method:

1)  Soak Basmati rice for 1/2 hour in water.
2) In a round bottomed pan add 5 cups of water and bring it to boil.
3) Add 1 tsp of oil, 2 cloves, 1 tsp of kaala jeera and soaked rice and cook it till its done up to 70%.
4) Drain the water completely and spread the rice on the plate so that they do not stick together.
5) In a small cup take 1 tbsp of water and add saffron to it, this will be later added to rice.
6) Heat a pan and add ghee , once its melted add kaala jeera, cloves, cardomon,cinnamon stick, bayleaves and Javethri and fry well.
7) Add ginger garlic and fry well.
8) Add carrots,potato,green chillies, Paneer,Green peas and bell pepper and fry well and add salt.
9) Add 1/2 cup of mint and 1/2 cup of coriander leaves and mix well.
10) Once they are half cooked add cumin, coriander, red chilli,pepper,garama masala powder and mix well.
11) Add half cup of curd and let the vegetables cook till they are 70 to 80% done and keep it aside.
12) Clean the pan used to cook rice and add half of the cooked vegetable mixture to the pan and spread it on bottom of the pan and add cashew nuts.
13) Add remaining 1/2 cup of curd to the vegetable mixture and cook for 3 minutes.
14) Sprinkle Mint and coriander leaves on top of the vegetable mixture.
15) Sprinkle fried onions on top of the leaves.
16) Now add half of the cooked rice on top of the Onions to the pan.
17) Repeat the above layers again with remaining vegetable mixture, mint,coriander leaves, fried Onions and cooked rice.
18) Pour the saffron watr on top of the rice , it jut adds colour to the rice.
19) Close the lid and let it cook for 15 to 20 minutes on low flame and serve hot.

Tip: In order not to burn the bottom of the biryani once all the layers are created, place a pan filled water on flame and place the biryani pot in watered pan and cook for 15 to 20 minutes.

Rava Dosa

Ingredients:

Rice Flour - 1cup
All purpose flour/Maida - 1/2 cup
Sooji - 1cup
Salt to taste
Finely chopped onions- 1 cup
Finely chopped Green chillies- 4
Finely chopped Ginger - 1 tbsp
Cumin seeds - 1tsp
Pepper powder - 1 tsp
Hing - a pinch
Water
Oil/Ghee - 1 tsp

Method:

1) In a bowl add all above ingredients mentioned till Hing.
2) Add water and mix well till it forms into thin liquid similar to butter milk consistency.
3) Heat dose pan to medium high flame, sprinkle chopped onions on a dose pan and sprinkle the liquid with your hand on top of spread onions on the pan. 
4) It should look like a net with small holes.
5)With a spoon just apply small amount of ghee or oil on top of dose.
6) Check by lifting the dose with spatula to see if its golden brown on the bottom and  fold the dose and place it on plate and serve with any chutney or pickle.

Stuffed Jalapenos

Ingredients:

Cream Cheese- 1/2 cup
Jalapenos - 10
Salt to taste
Roasted Cumin powder - 1/2 tsp
Garam Masala - 1/2 tsp
Cilantro - finely chopped handful
Onions- Finely chopped
Bell peppers - Finely chopped
Corn - 2 tbsp
Lime Juice - Optional
Oil - 1tsp

Method:

1) In a bowl add cream cheese, salt, cumin powder, garam masala powder and cilantro and mix well.

2) In a pan add 1 tsp oil and fry Onions, bell pepper and corn slightly till they become soft and let them cool later add them to the bowl of cream cheese and mix well.

3) Remove top of Jalapenos,cut them into halves and  remove seeds (Always wear gloves while slitting and removing seeds of  Jalapenos, else your hands will be on fire for hours).

4) Preheat the oven  to 375°.

5) Stuff the Jalapenos with the mixture and place them on foil-lined baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked.

6) Allow them to cool for 5 minutes, squeeze lime juice and serve.

Masala Vada

Ingredients:

Channa dal- 1 cup
Rice flour/sooji/Rava- 1 tbs
Onion finely chopped-1
green chillies - 5
Coriander and mint leaves,chopped each- 2 tbsp
Salt to taste
Curry leaves -few
Ginger -1 inch
Garlic - 3 big cloves

Method:

1) Soak channa dal for 3-4 hours.Grind ginger, garlic, chillies coarsely.
2) Drain channa dal completely and grind coarsely.One or two channa dal can be whole.
3)  Mix finely chopped onion, coriander and mint, salt, rice flour/sooji and curry leaves.
4) Heat oil in a pan for deep fry and make small balls with above mixture and press thme flat with hand.
5) deep fry in hot oil until golden in colour,flipping once in between.    
6) Drain in paper towel and serve hot with tea or Coffee.

Dahi Poori

Ingredients:

Chick Peas  Cooked - 1 cup 
Potato Peeled and cooked - 1 
Finely chopped Onions
Sweet Chutney 
Vurd/Yogurt- Sweetened
Sev - 1/2 cup
Salt to taste
Pooris - Check the recipe for pooris in Pani Poori post.
Chat Masala 
Coriander Powder 
Red chili powder
Coriander leaves for garnish

Method:

1) In a bowl add cooked Potato and mash slightly.
2) Add cooked chick peas, Salt to mashed potato, mix well and keep aside.
3) Arrange Poori's in a plate and make small hole in middle of each poori.
4) Fill them with aloo and chick pea mixture.
5) Top them with Sweet chutney.
6) Sprinkle chopped Onions over the chutney and pour curd over it with a spoon.
7) Sprinkle with Sev, chat masala, coriander powder, red chili powder and garnish with coriander leaves.

Tamarind Rice

Ingredients:

Cooked Rice - 2 cups
Tamarind- Size of a big lemon
Oil - 2 tbsp
Curry leaves- handful
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Peanuts - 2 tbsp
Red chillies - 10
Green chillies- 5
Salt to taste 
Asafoetida - a pinch 
Water as required

For powder :

Red chillies - 3
Sesame Seeds - 2 tbsp

Method:

1) Dry roast Sesame seeds and red chillies and keep it aside to cool and grind them to make fine powder.
2) Soak Tamarind in water and extract the pulp and keep aside.
3) Spread cooked rice on a plate and add oil so that rice grains are separate.
4) Heat oil in a round bottomed pan and add curry leaves, mustard seeds,urad dal, channa dal, peanuts and asafoetida and fry well rill they turn golden brown.
5) Add the tamarind pulp, salt and water as required to the above and bring it to boil.
6) Once the above mixture boils well add the grinded powder and cook for about 10 to 15 minutes on low flame.
7) Once the mixture starts coming out from sides, remove and mix well with cooked rice and let it rest for few hours.

Coconut Rice

Ingredients:

Raw rice -1 cup
Grated coconut –3/4 cup
Mustard seeds –1 tsp
Channa dal/Bengal Gram – 1 tbsp
Cashew nuts -few
Urad dal – 3 tsp Red chillies – 5
Green chillies -2
Curry leaves – few
Ginger (finely chopped ) – 1 inch
Oil  - 1 tbsp
Salt to taste
Asafoetida/Hing – a pinch
Coriander Leaves - for garnish

Method:

1) Cook rice, spread it in a plate and keep it aside.
2) Heat oil in a  pan, add mustard seeds, when they splutter, add channa dal, urad dal, cashew nuts and roast till it becomes slightly brown.
3) Add red chillies, green chillies, ginger, asafoetida and curry leaves and sauté for a few more seconds.
4) Add grated coconut and sauté for a few minutes till it becomes slightly brown. Add salt needed.
5) Add cooked rice and mix it well. Garnish with coriander leaves and serve with vada or chips.