Karasev recipe

INGREDIENTS 

• 1 cup Besan or gram flour
• 3 tablespoons rice flour
• 2 tablespoons fried gram flour
• 1 ½ tablespoons hot oil
• 1 pinch cooking soda 
• ¾ teaspoon red chilli powder 
• 1 teaspoon garlic paste
• 1 to 1 ½ teaspoon ajwain 
• ½ teaspoon Salt (adjust to taste)
• water as needed to make dough
• Oil as needed

Preparation 

• Powder 2 tbsps of roasted gram in a mixer or spice jar. The powder must be fine.
  

  
• On a medium flame heat oil in a kadai for deep frying. While the oil heats, Place a sieve over a mixing bowl. Add besan, flour, soda and fried gram flour and sieve them together.
  

  
• Add red chili powder, ajwain, hing,salt, garlic paste and hot oil. Mix everything well. Pour water little by little and make a dough. It should not be sticky or too stiff.
  

  
• Sticky dough will make very oily karasev. Too stiff and crumbly dough will make hard karasev. If the dough turns sticky, just drizzle some dry flour and mix. If it turns too dry then just sprinkle little water and make mix it.Choose a murukku plate that has thick holes to make karasev. Grease the murukku mould and transfer half of the dough to it.
  

  
• Check if the oil is hot enough by dropping a small piece of dough in the oil. If it raises and doesn’t brown quickly the oil is hot enough & is right for deep frying.Hold the murukku maker with both your hands, 2 to 3 inches above the oil surface. Then press down gently in the oil. Squeeze them across the pan. When you see the sev is about 3 inches long, take a spoon and gently break them. Since the dough is very light, sev easily gets broken and falls off into the kadai.
  

  
• serve karasev as evening snack .
  

  

  
  

  
  

Gongura pappu

INGREDIENTS 

• ¾ cup toor dal 
• 1 cup gongura leaves chopped 
• 1 onion medium
• 6 green chili slit 
• 1 pinch turmeric

Seasoning

• Oil or ghee as needed
• ½ tsp cumin
• ¼ tsp mustard
• 2 Red chili broken
• 1 to 2 garlic pods
• 1 sprig curry leaves
• Salt as needed
• 2 Curd chilies 

Preparation 

• Wash dal and cook with 2 cups of water until smooth or for 2 to 3 whistles.
  

  
• Soak gongura leaves in salted water for some time. Wash them and drain aside.
  

  
• When the pressure goes off, open the lid and mash the dal if you desire smooth dal. Chop gongura finely, slice onions, slit chilli and add them to the dal along with salt.
  

  
• Cook until the leaves are fully cooked.Heat a pan with ghee or oil. Add cumin, mustard, garlic and red chili, curd chili. when the spices begin to splutter, add curry leaves .
  

  
  Switch off the stove and pour this to the dal. 
  

  

Tilapia fish fry

Ingredients:

• 1 lb tilapia fish peices
• 1 tbsp red chili powder
• 1 tbsp. ginger garlic paste
• 1 tsp turmeric
• 1 tsp lemon
• 4 tbsp oil
• salt

preparation:

1.  Marinate fish pieces with lemon, red chili powder, ginger garlic paste, turmeric and salt for 30 minutes.
   
2. Heat oil in pan for  shallow fry place fish pieces one by one.
   
3. serve hot fish fry with coffee.
   

Coconut Burfi

Ingredients:

•  4 cups coconut
• 1½ cups sugar
• 1 to 2 tablespoons ghee 
• ½ teaspoon cardamom powder or elaichi
• 2 tablespoons cashews chopped or pistachios
• 2 cups milk 

Preparation:

    

• • Add coconut and pour milk.
    

    
  • Mix and bring it to a boil on a medium flame.
    

    
  • Reduce the heat and cook until the milk is evaporated.Then add sugar and cook until the moisture is completely evaporated.
    

    
  • Add ghee and continue to cook stirring constantly until the mixture turns dry & leaves the pan.
    

    
  • If it still has moisture then cook further to dry it. Keep stirring continuously at this stage and cook until the mixture turns dense, thick and sticky. It also turns very aromatic and leaves the pan. If you prefer a very soft set burfi then take it off a bit early.
    
  • Transfer the mixture to the greased pan and press down with a spatula. 
    

    
  • Sprinkle nuts and keep aside at room temperature for 3 to 4 hours to set.
    

    
  • Slice the coconut burfi. Leave it at room temperature for 8 to 10 hours to set completely.Cool and store.
    

    

Cauliflower curry

Ingredients 

• 250 grams cauliflower florets  
• 2 tablespoon oil 
• ¼ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 sprig curry leaves 
• 1 cup onions chopped finely 
• 1 tablespoon ginger garlic paste 
• ¾ to 1 cup tomatoes fine chopped 
• salt 
• ¼ teaspoon turmeric 
• ½ to ¾ teaspoon red chilli powder
• 1 teaspoon garam masala
• ½ teaspoon coriander powder
• ¾ to 1 cup coconut milk 

HOW TO MAKE THE RECIPE

• Heat oil in a pan. Add mustard and cumin. When they begin to sizzle add the curry leaves and fry for 30 seconds.
  

  
• Add onions  Saute until pink or golden.
  

  
• Stir in ginger garlic and saute till a nice aroma comes out .
  

  
• Then add tomatoes and salt. Saute until the tomatoes turn soft and mushy.
  

  
• Add turmeric, red chilli powder, garam masala and coriander powder. Saute for 1 minute.
  

  
• Then add cauliflower florets and saute for 2 mins.Pour to 1 cup  coconut milk and give a good mix. 
  

  
• Cover and cook until the cauliflower is tender but not mushy.If needed add more coconut milk to bring the curry to a desired consistency. I added half cup coconut milk at this stage.
  

  
• Taste the curry and add more salt if needed. Garnish cauliflower curry with coriander leaves.
  

  

Gutti vankaya gasagasala kura

Ingredient 

• 250 grams  vankayalu
• 50 grams poppy seeds 
• 2 large onions chopped 
• 1 large tomato chopped  

• 1 tbsp ginger garlic paste 
• 1.5 tbsps Lemon juice
• 1 sprig curry leaves
• 1 tsp mustard
• 1 tsp Cumin
• 3 tsp Oil
• ½ tsp red chili powder
• 1 tsp gram masala
• 1 tsp coriander powder
• Coriander leaves for granish 

Preparation:

• Wash brinjals under running water. Chop or slice 2 of them and add to salted water. Slit the rest in a cross shape, keeping the stems intact, add them to the salted water.
  

  
• Roast  poppy seeds till crunchy, powder finely and then make a smooth paste and set asid.
  

  

Making gutti vankaya gasagasala kura

• Heat oil in a deep pan, add mustard and cumin, and allow them to splutter, add curry leaves. Fry until the leaves become crisp.
  

  
• Add onions, chilies, salt and fry till the onions become golden.
  

  
• Add ginger garlic paste and fry till it turns fragrant.
  

  
• Add tomatoes, turmeric and bit more salt. Fry till they turn mushy and very soft.
  

  
• Add garam masala or coriander and cumin powder, red chili powder, poppy seeds paste, Stir everything well and fry evenly for about 3 to 4 minutes. Off the stove
  

  
• Remove the brinjals from water. Take a spoonful each time and stuff the brinjals in the slits and add them back to the pan along with cubed brinjal pieces. Fry for 3 to 4 minutes without burning.
  
• Add 1.5 cups of water. Mix, Cover and cook on a low flame till the brinjals are done till soft and tender. Keep stirring occasionally to prevent burning. If needed adjust the consistency by adding a bit more water.
  

  
• Add the lemon juice and garnish with coriander leaves.
  

  
• Serve gutti vankaya gasagasala kura with rice .