Jeere Meerya Kadi
Ingredients
1 cup fresh/frozen coconut
1 tsp coriander seeds
1 tsp cumin seeds
8-10 peppercorns
3-4 red chillies
6-8 mashed cloves of garlic
2 tsp oil (coconut oil will give it a distinct flavour)
Salt to taste
Tamarind extract
Method
Heat 1 tsp of oil and fry the coriander seeds, cumin, pepper corns and red chillies. Grind the spices with coconut and tamarind to a smooth paste. Use as little water as possible while grinding. Heat this smooth ground masala with two cups of water for about 10 minutes. Heat a tsp of oil in a pan and fry the mashed garlic pods till they turn deep brown. Add this to the boiling masala. Serve with hot rice, papad and pickle.
Hot Buttermilk Rava Soup
Ingredients
2 cups rava (semolina)
3 glasses thick buttermilk
4 glasses water
A pinch of asafoetida
4 red chillies
Salt to taste
Cooking oil
Method
Heat two tsps of oil and fry red chillies. Add water and let it boil. Add salt and slowly add rava. The mixture should be watery. Stir continuously for three minutes and add butter milk. Stir for two minutes. Add asafoetida. Garnish with coriander leaves and serve hot.
Masala Vada
Ingredients
1 cup yellow gram (chana dal)
1/2 cup onion, finely chopped
1/2 cup coriander, finely chopped
1/2 cup dill leaves, finely chopped
3-4 green chillies finely chopped
1/2 tsp cumin seeds
Cooking oil to deep fry
Method
Wash and soak the dal for 3-4 hours. Set aside two tbsps of it and grind the rest coarsely. Mix all other ingredients including the whole dal. Add 2-3 tbsp of hot oil to the mixture. Take small bite-sized pieces of the mixture and roll into balls and flatten slightly. Deep fry in a pan till golden-brown. Serve with hot tea.
Carrot Rolls
Ingredients
10 medium carrots, peeled and sliced
2-3 tbsp fresh bread crumbs
8 dried apricots, chopped
4 onions, sliced
2 tbsp pine nuts
2 tsp garlic paste
1 tsp paprika
1/4 tsp chilly powder
Salt
Pepper
250 g all-purpose flour
Oil
Method
Cook carrots in a pressure cooker and drain. Mash them in a bowl. Mix all the ingredients except oil, bread crumbs and all-purpose flour in the same bowl. Knead well and add bread crumbs as required. Shape it into oblongs and coat with all-purpose flour. Heat oil in a pan and shallow fry the rolls in it. Drain it on the paper towel and serve hot with sauce.
Fish Frikadeller
Ingredients
1 pound cod fillets
1 small onion (quartered)
1 tsp salt
½ cup flour
1 egg
1/8 tsp white pepper
½ tsp baking powder
1 cup milk
1 tsp curry powder (optional)
Butter (for frying)
Method
Grind fish and onion in a food processor until pureed. Combine the pureed mixture, salt, flour, egg, baking powder, half a cup milk and curry powder. Spoon the mixture into a small bowl and place it inside a large bowl with crushed ice. Chill until the mixture becomes thick. Keep stirring. Stir in the remaining milk slowly. Cover and chill for 20 minutes. Refrigerate two spoons and use them to shape the fish mixture into eggs. Melt butter in a large skillet over medium heat. Fry each side for 4-5 minutes and serve hot.