STUFFED BRINJAL/VANKAYA POORNAM CURRY

INGREDIENTS:

Violet Brinjals--------------10-12 fresh& small

Peanuts--------------------1/8 cup of standard measuring cup

Sesame seeds--------------1/4 cup of standard measuring cup

Tamarind------------------key lime size

Cashew nuts---------------8-10

Onion----------------------1 medium one chopped

Red chillies-----------------7-8

Coriander seeds-----------1 tbp

Mustard seeds-------------1/4 tsp

Cumin seeds---------------1/2 tsp

Cloves----------------------3

Cinnamon stick------------1 small one

Cardommon---------------1

Turmeric powder-----------1/4 tsp

Coconut powder------------2 tsp

Ginger garlic paste----------1 tsp

Methi seeds----------------few

Salt-------------------------to taste

Water-----------------------as required

Oil-------------------------as required

Sugar/Jaggery------------1/2 Tsp

DIRECTIONS:

1.Dry roast sesame seeds,peanuts,cashewnuts,coriander seeds,methi seeds seperately one by one.Donot try to roast them combinely.

2.Let them cool down and then transfer to blender.

3.Now seperately roast cloves,cardammon,cinnamon,redchillies,dry coconut powder together.

4.After cooling transfer them too to blender and make fine powder.

5.In 3 tbp of oil fry curry leaves,green chillies,chopped onions and fry till done.Transfer to the above ground powder after cooling and blend again together.Clean and extract thick tamarind juice.

6.Take about half the powder and mix with little tamarind juice and some water.See that the paste doesnot become watery.It should be thick enough.

7.Add enough salt to it and taste.It should be exactly little tangy,little sweet,little spicy.

8.Place a small amount of paste in each of the slit brinjals(slit them in perpendicular directions)

9.In a pan heat 2 tbp of oil and shallow-fry the stuffed brinjals till 3/4 th done and set aside.

10.Heat 1tbp of oil in a wide vessel and fry mustard,cumin seeds,onions,ginger-garlic paste for few mins.

11.Now add the other half of peanut-onion paste and let it boil with some water,salt,turmeric,remaining tamarind extract for 5-6 mins.

12.When done taste and add the spices accordingly and add the fried brinjals and mix well..owder,remaining tamarind juice,curd,turmeric and enough salt.

14.If neede add somewater and let it boil for 15 mins or so till they become tender.

14.Garnish with coriander leaves and serve hot with roti or rice.

Sending this to State special event

MANGO UPSIDE DOWN CAKE

INGREDIENTS:

Ripe mangoes sliced-------------1cups of standard measuring cup

All purpose flour-----------------3/4 cup of standard measuring cup

Lemon juice--------------------- 1tbp.

Butter----------------------------1/4 cup

Sugar-----------------------------1/2 cup of standard measuring cup or less

Vanila extract--------------------2 tsp

Salt-------------------------------1/4 tsp

Egg-------------------------------1

Milk------------------------------1/4 cup of standard measuring cup

Baking powder------------------2 tsp

DIRECTIONS:

1.Clean and peel the skin of mango.

2.Slice them into small chunks and Pour lemon juice over it.

3.Now allow it to stand for atleast 15 minutes.

4. Melt 1 tbp of butter in small pan .

5. Add 3tbsp of sugar and cover with the layer of mango slices.

6.Turn the flame to medium low.

7.Now take baking powder,salt,all purpose flour in a wide bowl and mix well.

8.Melt the remaining butter and add sugar,vanila extract,egg,milk and beat well.

9.Mix the wet ingredients with dry ingredints and make a smooth batter.

10.Take a wide baking plate and smear butter on the bottom of the plate.

11. Pour the batter first followed by the mango mixture on the top.

12.Place in preheated oven and bake 50 to 60 minutes at 375 degrees F.

13.Check with a knife or fork if its done.

14. When the cake is done, turn it out upside-down and serve while still warm.

15 Serve with whipped cream .

SET DOSA

INGREDIENTS:

Raw rice---------------------1 cups of standard measuring cup

Poha/atkulu-----------------1/2 cup of standard measuring cup

Channa dal------------------2tbp

Methi seeds-----------------1/2 tsp

Urad dal---------------------1/2 cup of standard measuring cup

Baking soda-----------------1/4 tsp

Water-----------------------as required

Salt--------------------------as required


DIRECTIONS:

1.Wash and soak rice , methi seeds,urad dal,channa dal,poha in warm water for 8 hours.

2.If u wish to make dosa its better to make batter the day before..So soak them for min 8 hrs and let it ferment overnight .

3.Grind soaked rice along with poha ,urad dal,channa dal,methi seeds to a very smooth thick batter.Donot add more water.

4.Add salt and baking soda. Donot mix batter with spoon.Use hands.It is very imp for making batter ferment.

5.Keep it for fermentation for about 8-12 hrs. ie overnight.

6.The batter will come up nicely if it is fermented well. Dont refrigerate.Keep in a warm place for fermenting.

7..The thickness of the batter should be such as when poured onto a heated griddle it should automatically set itself into a nice thick circle.

8.Cook both sides on medium flame.

9..Serve hot with chutney.

PLAIN DOSA

INGREDIENTS:

Raw Rice------------------------1 cups of standard measuring cup

Cooked Rice--------------------1/4 cup of standard measuring cup


Urad Dal------------------------1/2 cup of standard measuring cup



Methi/Fenugreek seeds-------1/2tsp

Baking Soda--------------------1/8tsp


Salt -----------------------------to taste

Water---------------------------required


DIRECTIONS:

1.Clean and wash rice,dal seperately.

2.Soak raw rice,urad dal,methi seeds together in warm water for a min of 6 hours.

3.Grind the soaked rice and urad dal,cooked rice along with methi seeds to a fine thick paste using the same soaked water.Make sure the batter is not thin.So use water accordingly.

4.Mix the paste properly and transfer to a large bowl and let it ferment overnight .

5.Make sure that the batter is not too thick nor too thin.Donot add any water after grinding. In the morning the batter is correct enough.Add salt,baking soda and enough water to make a consistency batter just before making dosas.

6.Heat Non sticky pan and pour the batter.

7.Spread them round and pour 1/2 tsp oil.

8.Fry on both sides till they turn light brown on high flame.




9.Serve with chutney.