Rama's yumminess 😋

Get's it's name from Maddur Town in present day Karnataka.....made from urad dhal....can be had as a snack by itself , pairs excellently with sambar, curd,chutneys....the list is endless!!! Ingredients Urad dhal 1 cup Salt to taste Pepper powder 1 tsp Oil for frying Method Soak urad dhal for 3-4 hours and grind to a smooth batter.Do not add lot of water while grinding, Just sprinkle as required.Batter should hold shape for vadas.sprinkling cool water increases its softness by reducing heat produced in the mixer.Batter should be in white  color and fluffy. Add salt and pepper powder to the batter.Heat oil in a Kadai,keep low to medium flame. Take a small amount of vada batter in your palm and pat it into vada shape,make a hole in the middle with finger  and gently drop in oil from sides.keep a bowl of water beside you,to wash your hands inbetween,if vada batter sticks to your palm. When golden brown on both sides,your vadas are ready to serve.

Reminiscing beaches of chennai.....beach sundal..... coconut,mango,peas blended into a crisp, subtle flavoured sundal!!! Ingredients Dry green peas 1 cup(boiled) Oil 3 tbsp Mustard seeds 1 tsp Curryleaves few Grated mango 2 tbsp Salt to taste Dry red chilli powder 1 tsp Dry red chilli 1 Asafoetida 1 pinch Grated Coconut 2tbsp Method Soak dry green peas overnight or for 8 hrs and boil in pressure cooker for 3 whistles and keep aside. Heat oil in a pan add mustard seeds after they crackle add red chilli , curry leaves and boiled peas. Saute the peas till they turn crispy and oil spesprates,add mango coconut,salt,chilli powder, give a through mix and remove from fire.serve tangy sundal!!

 Made with rava sauteyed in ghee and pineapple .....golden hued ,for your sweet cravings. Ingredients Rava 1 cup Sugar 3/4 cup Pineapple pieces 1 cup Ghee 5tbsp Cashew 10 Milk 3tbsp Water 2 cup Kesar /saffron soaked in warm milk 1 pinch Method Heat 2tbsp ghee in a Kadai,fry the cashews till golden brown and keep aside for garnishing. Boil chopped pineapple pieces along with 2tsp sugar and 1/4 cup water until soft(pressure cook for 3 whistles). Let it cool and keep aside. Saute the rava in the same ghee in which cashew was sauteyed,until aromatic and keep aside.Do this step in low flame. Boil 11/2 cup water in a bowl , bring to a rolling boil,add it to the rava slowly and stir continuously,until water is absorbed and rava is cooked completely. Add the pineapple pieces along with sugar syrup, sugar and cook till done.Add the ghee while cooking in batches and continuous stirring.Add kesar milk and cook till ghee seperates. Garnish with cashews and chopped pineapple pieces, relish with fam

Soothing color, refreshing taste,delicate subtle flavour, relaxes your mind.... must try this tea!! Ingredients Butterfly pea flower 7 Water 1 cup Green tea bag 1  Honey 2 tsp Method Simmer the flowers in a cup of water  for 3-5 mins add a tea bag to  warm concoction add honey ,after few mins your green tea is ready to sip

Green gram sundal..... sprouted and boiled green gram legumes sauteyed and cooked with simple spices make for a healthy snack!!! Green Gram sundal Sprouted green gram Ingredients Green gram (whole) 1 cup Mustard seeds 1 tsp Salt to taste Dry red chilli powder 1 tsp Lemon juice 1 tbsp Oil 1tsp Curryleaves few Mint leaves for garnish Method Sprout green gram overnight. For sprouting soak the legumes for 8 hours ,then drain the water and wrap them in a muslin cloth and cover with a colander.Leave overnight ,your sprouts are ready to use. Heat oil in a pan add mustard seeds,after they crackle add green gram and saute few mins ,add some water and cook with lid closed till dal is tender.Add salt,chilli powder, lemon juice and mix well.Garnish with mint leaves and serve.

Creamy, thick milkshake with  chickoo ....tasty pleasure!!! Ingredients Chikoo fruit  7  Sugar /honey 2tsp Milk(full cream) 1 cup Kiwi slice 2 Method Blitz peeled and deseeded chikoo fruit with sugar , icecubes for few min ,then add milk and blitz until frothy. Add a slice of kiwi fruit and serve chilled.

Capsicum stuffed with potatomasala sabji.....crispy,spicy,smoky flavours ...goes well with rotis and rice!!! Stuffed capsicum Ingredients Capsicum 3 Boiled potato 3 Garam masala powder 1tsp Onion 1 Salt to taste Tumeric powder 1 tsp Dry red chilli powder 1 tsp Chickpea flour/besan 1 tbsp Mustard seeds 1tsp Lemon juice 1tsp Method Heat oil in a pan add mustard seeds after they spaltter add  onions and saute few mins,add all  masala powders saute till raw smell goes.Add Besan, helps in binding and also gives a crispy texture to the sabji , saute for 2-3 mins and let the mix cool. Cut capsicums into 3inch thick roundels,stuff enough potato filling into the capsicums. Heat oil in a tava ,keep the stuffed capsicum rings and fry in medium flame until golden brown on both sides.Enjoy with any meal,can be had as a snack too.

Mixed Rice varieties are an essential part of our lunch boxes....so in that series Tomato rice is a tangy, spicy rice with the goodness of lycopene....an antioxidant abundant in tomatoes,helps is removal of free radicals from our systems!!! Tomato Rice Ingredients Tomatoes 500 gms Boiled raw rice 1 cup Onion1 Garlic 4 cloves Ginger  Green chilli Salt to taste Dry red chilli powder 1 tsp Sugar 1/2 tsp Tumeric 1 tsp Oil 2 tbsp Cloves 3 Cinnamon small piece Curryleaves  Coriander Mustard seeds 1/2 tsp Method To make tomato gojju,heat oil in a pan add mustard seeds,add cinnamon, cloves,oinon, Curry leaves,Ginger, Garlic ,green chilli and saute for few mins. Puree tomatoes and add it to the onions and saute,add tumeric powder, salt, sugar,red chilli powder and saute till cooked and oil seperates  your  gojju is ready. Tomato Gojju Mix the boiled rice with sufficient amount of gojju,garnish with coriander and your favourite crispies and serve.

snacking..... binging ..... Mini picnic!!!VEG BURGER  is on the menu with a healthy twist of hung curd dip, here's how.... Veg Burger Ingredients For veg patties Boiled potatoes 4 Diced mix veges 1cup (Carrot, cabbage, capsicum,peas) Garam masala powder 1 tsp Salt to taste Tumeric powder 1 tsp Ginger garlic paste 1 tbsp Green chilli Chopped 4 Dry red chilli powder 1 tsp Chaat masala 1 tsp Mayonnaise /hung curd dip 2tbsp Pepper powder 1 tsp Lemon juice 1tsp Bread crumbs Maida 1 tbsp Corn flour 1tbsp Veg patties mix Veg patties For salad Onion 1 Tomato 1 Cucumber 1 Cabbage/lettuce leaves For hungcurd dip Hung curd 1/2cup  Salt to taste Pepper powder 1 pinch Mixed herbs 1 tsp Hung curd is made by straining 1cup fresh curd in a muslin cloth and allow it to stand for 2 hrs ,the creamy thick curd is your hung curd. Hung curd dip For Burger Burger bun 3 Butter 1tbsp Tomato sauce 1 tbsp Salt to sprinkle Pepper powder 1 tsp Cheese slice 3 Method for making veg patties Boil and mash potatoes

Noodles.... twisted and tossed,saucy threads of joy!!!Its a welcome dish when served as any meal, so here's  veg hakka noodles , let's get started.. Veg hakka noodles Ingredients Mixed chopped veges 1 cup (Carrot,cabbage, Onion, capsicum) Oil 1tbsp Salt to taste Pepper powder 1 tsp Soya sauce 1 tsp Tomato sauce 1 tbsp Chilli sauce 1 tsp Hakka Noodles pack 1 Method Chop veges lengthwise,as thin as possible and keep aside. Chopped veges Heat oil in a wok add the veges and stir fry them on high flame ,cook for few mins ,veges need to retain their crunch (don't overcook).Add the sauces , salt and toss it on high flame. Boil noodles in a large pan with 10 cups water,bring water to boil and cook noodles for 10 mins until they are Al dente.Drain excess water and keep aside. Mix the boiled noodles with sorteyed veges,toss for few mins,mix thoroughly and serve hot!!

Rasam  is served as a second course in South Indian Thali meals along with rice,it's an aromatic concoction of spices, tamarind, jaggery!!!It aids in digestion,keeps your sniffles at Bay,boosts immunity! Rasam Ingredients Tamarind pulp 3tbsp Rasam powder 2tbsp Tomato 1 Boiled tur dal 2tbsp Salt to taste Jaggery 1tsp Mustard seeds 1/2tsp Jeera 1/2tsp Oil for tempering 1 tbsp Curry leaves Coriander leaves Asafoetida 1 pinch Tumeric powder 1 tsp Method Mix all the ingredients with 500ml water in a bowl,add boiled tur dal,diced tomatoes to make rasam mix. Temper oil with mustard seeds,jeera, Curry leaves , add it to rasam mix and bring it to a boil,close lid and simmer for 5mins.Rasam is ready to serve.

Rasam masala powder  is traditional combo of spices,easy to prepare and can be stored for a month.Homemade masalas always are a class apart....fresh,no preservatives,ready to use. Ingredients Dhania seeds 1 cup Jeera  1/2 cup Pepper 1/2 cup Tur dal 1/4 cup Dry red chilli powder 1/4 cup Method Dry roast all the ingredients until warm ,no oil is required.Blend to a fine powder.

Palak paneer.... green,creamy , soft blended palak with spices and paneer into a aromatic sabji. INGREDIENTS Palak leaves 1 bunch Onion 1  Tomato 1 Jeera 1 tsp Oil 2 tbsp Cream 1 tbsp Salt to taste Green chilli 1 Ginger paste 1tsp Garlic paste 1 tsp Dry red chilli powder 1/2 tsp Bay leaf 1 Cinnamon 2 inch piece Tumeric powder 1 tsp Paneer 200 gms Palak paneer served with poori and cococnut chutney Palak paneer Method Blanch palak leaves ,blanching is a process where vegetable is added in boiling water for 1 min and then plunged  into ice cold water.This process retains the colour , nutrients of the vegetable and also flash cooks the veges.Its suited for veges which doesn't require lot  of cooking.Blend the blanched palak leaves into paste and keep aside. Dice paneer into cubes and sortey in oil till golden brown.This step us optional,you can even add raw diced paneer. Heat oil in a pan add jeera,bay leaf, Cinnamon and sortey till aroma is released.Add the diced onion, green chilli,

Unniappam/Neyyappam  is a kerala sweetdish with  a crispy golden outer layer and soft spongy inside,emenating flavour of cocount and ghee.lts a childhood favourite, we used to go with family to Ayyappan Temple to savour finest unniappam prasadam.So made them to relive those moments!!!! Unniappam Ingredients Raw rice 1/2 cup Jaggery 1/2 cup Ghee 3tbsp Coconut(diced) 1tbsp Salt 1 pinch Baking soda 1/4 tsp Sesame seeds 1/2 tsp Banana 1/2  Cardamom 2pieces Method Soak raw rice for 4-5 hours and grind to a slightly coarse paste along with banana and cardamom. Melt jaggery in a pan until dissolved completely and slightly thick.Let it cool.sortey diced coconut in ghee until golden brown. Mix the melted jaggery and cococnut pieces well.To this mix add sesame seeds, baking soda, salt and mix well. Rest the batter for 5mins ,the consistency should be like dosa batter. Instead of adding baking soda you could alternatively ferment the batter overnight. Heat an appe pan on low flame,add a tsp of gh

Methi Pepper kulambu/menthulu miriyala pulusu Pulusu/kulambu is generally  gravy without dal.Its a tangy  variation to our dal, very aromatic because of predominance of spices. Menthulu miriyala pulusu..... is a stimulus for your taste buds,the medicinal properties of spices to boost immunity. Methi pepper kolambu For dry masala powder Ingredients Jeera 1/2tsp Methi seeds 1/2 tsp Pepper 1/2 tsp Rice grains 1/2 tsp Dry roast all the ingredients and grind it to coarse powder. For wet masala paste Ingredients Small onion 5 Garlic cloves 4-5 Dhania seeds 2 tbsp Jeera 1 tsp Methi seeds 1/2 tsp Pepper seeds 1 tsp Dry Red chilli 3-4 Oil(prefer gingelly oil) 1 tbsp Curryleaves few Asafoetida 1 pinch Tamarind small lemon size  Urad dal and bengal gram dal 1 tsp  Heat oil in a pan add all the ingredients and sortey till golden brown grind to a fine paste. Ingredients for kolambu Oil 1 2 tbsp Tamarind pulp 1 cup Dry red chilli 1  Mustard seeds 1 tsp Urad dal 1 tsp Bengal gram dal 1 tsp Asafoetida