Poppy Seeds and Dal Kheer

Ingredients
green gram dal - 1/2 cup
milk - 1 litre
bengal gram dal - 1/4 cup
jaggery powder - 1 cup
poppy seeds - 4 tbsp
cardamom seeds - 1/2 tsp
grated coconut - 1/2 cup

Method
Lightly roast the poppy seeds and cardamom seeds without oil or ghee.
Cool slightly and powder in the chutney jar.
Add grated coconut and grind to a smooth paste with a little milk.
In a thick bottomed pan, roast the green gram dal over a low flame till pale brown.
Add the bengal gram dal and 2 1/2 cups of water. Cook till the dals are soft.
Meanwhile, melt jaggery in 1 cup of water, cook till syrupy, strain and keep aside.
When the dals are soft, add the jaggery syrup.
When it starts boiling, add the ground paste. Simmer for 5 minutes.
Add the milk, give one boil and remove from fire. Serve hot or cold.
Bisi Bele Hulianna
Ingredients
rice - 1 cup For Masala Paste :
dal - ½ cup grated copra (dry coconut) - 4 tbsp
vegetables - 1 cup red chillies - 5
tamarind - size of a small lime corriander seeds - 1 tbsp
pepper corns - ¼ tsp
For Seasoning : cinnamon - 2 pieces
ghee - 3-4 tbsp maratha moggu - 2
mustard - 1 tsp black gram dal - 1 tsp, heaped
cashew nuts - few bengal gram dal - 1 tsp, heaped
curry leaves - few asafoetida - little

Method
Wash dal and place in a thick bottomed pan with 4 cups of water.
Add 1 tsp turmeric powder and 1 tsp ghee. Bring to a boil.
Reduce the fire and let the dal simmer gently.
Meanwhile wash and cut the vegetables
Roast the masala ingredients with little ghee and grind to a coarse paste with some water.
Soak tamarind in ½ cup water and extract the juice. (or use 1 Tbsp ready made tamarind
paste
Wash the rice and drain. Add it to the dal when it is ½ cooked. Add more water if neces-
sary.
When rice is ½ cooked add the vegetables.
When the vegetables are cooked, add salt and tamarind juice.
Simmer without covering for 5 minutes.
Add the masala paste. Simmer for 3 more minutes and remove from fire.
Heat ghee in a small fry pan and season with mustard, cashew nuts and curry leaves.
Add to the rice and cover immedieately.

Note: Add enough water as and when necessary so that the rice does not stick to the
bottom of the pan and remains moist even when cooled.
Sojjiappalu
Ingredients
rawa (semolina) - 1 cup
ghee - 2 tbsp
sugar - 1/2 cup
water - 1 cup
milk - 1/2 cup
cardamom powder - 1/2 tsp
maida - 1 ½ cup
salt - a pinch
oil - to deep fry

Method
Roast rawa with ghee. Add sugar, water and milk. Cook till thick.
Add cardamom powder. Allow to cool.
Add salt to maida. Add enough water and knead into soft dough.
Take a small portion of dough and flatten on greased palm.
Place some rawa mixture on it. Fold the dough over it and cover completely.
Flatten this ball on a greased plastic sheet like a small , thick puri.
Deep fry in hot oil till golden brown. Make all the sajjiappalu in the same way.
Madgane
Ingredients
coconut - 1 big
bengal gram dal - 1/2 cup
powdered jaggery - 1 cup
rice flour - 2 tbsp
cardamoms - 4-5
cashew nuts - 3 tbsp

Traditionally tender cashew nuts are used in this kheer.

Since they are not available easily roasted cashew nuts are used in this recipe.

Method
Soak cashew nuts in hot water for 1-2 hours.
Extract 2 cups of thick milk and 2 cups of thin milk from the coconut.
Wash the dal and add the cashew nuts drained from water.
Add thin coconut milk and pressure cook for 10-15 minutes.
The dal and nuts must be soft but not mushy.
Add jaggery, stir till dissolved and simmer for 5 minutes.
Mix rice flour with 2 tbsp of water and add to the simmering kheer.
Cook for 2 minutes. Add the thick coconut milk and cardamom powder.
When the kheer begins to boil again, remove from the fire. Serve hot or cold.
Sunni Undralu
Ingredients
husked black gram (ulundu, urad) dal - 1 kg
rice flour - ¼ kg
jaggery - ¾ kg
ghee - ½ kg, approximate

Method
Dry roast the dal till golden brown.
Cool and grind into coarse ( like fine sand ) powder.
Dry roast the rice flour till pale brown. Mix both these together.
Grate the jaggery and add to the flour mixture. Melt the ghee.
Add little at a time, mixing well, till the mixture holds together.
Shape into laddoos.
Patholi
Ingredients
raw rice - 1 cup
thick beaten rice(poha, aval) - 1/2 cup
coconut - 1 big
jaggery powder - 1 cup
cardamom powder - 1/4 tsp
salt - a pinch

Banana leaves or aluminum foil to steam the batter.

Method
Soak rice in water for 3-4 hrs.
Soak beaten rice in water for 15 minutes.
Grate coconut.
Grind rice with 4 tbsp of coconut till very smooth. Add beaten rice and 1 tbsp of jaggery
powder and grind till smooth. Add enough water to make a creamy batter.
Mix together the remaining coconut and jaggery. Cook stirring till moisture is absorbed.
Add cardamom powder.
Take about 6-8" pieces of banana leaves and soften them over a flame. Spread spoonfuls
of batter thinly on them. ( or spread the batter on aluminum foil) place some coconut
mixture in centre and fold the leaves or foil pieces to enclose the batter with the filling.
Place the folded parcels carefully in a steamer and steam for 15 minutes.
Peel away the leaves or foil and serve patholis with hot, melted ghee

Note : The batter may be steamed in turmeric leaves which impart a delicious fragrance
to patholis.
Dhapalam
Ingredients
yam - 200 gm jaggery - 2 tsp
okra - 200 gm tamarind - size of a small lime
spinach - 200 gm rice flour - ½ cup
pumpkin - 200 gm gingelly oil - 2 tbsp
brinjal - 200 gm mustard - 1 tsp
green chillies - 8-10 fenugreek - ½ tsp
turmeric powder - 1 tsp red chillies - 2-3, broken into pieces
coriander leaves - 4 tbsp, chopped asafoetida - ¼ tsp
salt - to taste curry leaves - few

Method
Peel and cut yam and pumpkin into 1" cubes. Cut okra into 1" pieces. Chop spinach
roughly.
Cut brinjal into cubes. Combine all of them with slit green chillies. Add 4-5 cups of water
and turmeric powder.
Cook till vegetables are soft. Meanwhile, soak tamarind in ½ cup of water and extract the
juice.
When the vegetables are cooked, add salt , jaggery and tamarind juice. Simmer for 2-3
minutes.
Mix rice flour with some water to make a paste and add to the vegetables.
Simmer for few more minutes till the rice flour cooks and thickens the curry. Remove
from fire.
Heat oil in a small fry pan and season with mustard, fenugreek, red chillies, asafoetida
and curry leaves.
Add to the curry and cover immediately. Serve with rice.
Val Val
Ingredients
red pumpkin - 100 gm
sweet potato - 100 gm
potato - 100 gm
ash gourd - 100 gm
yam - 100 gm
string beans ( karamani, barbathi ) - 100 gm
gherkins ( kovakkai, tondli) - 100 gm
coconut - 1 large
rice flour - 2 tbsp
green chillies - 6-8
asafoetida - ¼ tsp
salt - to taste

Method
Peel and cut pumpkin, sweet potato, potato, ash gourd and yam into thin and long pieces
like finger chips.
Cut beans into 2" long pieces. Cut gherkins into quarters, lengthwise.
Grate the coconut and extract 1 cup first milk and 3 cups of second milk. Slit the green
chillies.
Combine all the vegetables and chillies with the second coconut extract.
Simmer till the vegetables are cooked.
Add salt, and rice flour, mixed with ¼ cup of water.
Simmer for 2-3 minutes. Add the first extract of coconut and asafoetida.
Just as it begins to boil, remove from fire. Serve with steamed rice.
Mamirikayala Pulihora
Ingredients
cooked rice - 3 cups For Dal Mixture :
grated mango - 1 cup bengal gram (chana) dal - 4 tbsp
black gram (urad) dal - 1 tsp
For Dry Masala : roasted gram - 1 tbsp
cumin - ½ tsp chilli powder - ½ tsp
fenugreek - ¼ tsp turmeric powder - ½ tsp
coriander seeds - 1 tsp grated copra (dry coconut) - 2 tbsp
salt - to taste
For Seasoning :
oil - 2 tbsp
mustard - 1 tsp
cumin - 1 tsp
black gram (urad) dal - 1 tsp
small round red chillies - 2
green chillies, slit - 2
curry leaves - few

Method
Mix grated mangoes with dry masala powder and salt to taste.
Spread in a wide plate.. Cover with hot cooked rice and keep aside.
Cook Bengal gram dal with black gram dal, chilli powder, turmeric powder and salt till soft
but not mushy, adding the roasted gram towards the end of cooking.
Mix in the grated coconut.
Heat oil for seasoning in a kadai and add all the seasoning ingredients one by one in the
given order.
Add the rice with the mango and the dal mixture.
Mix gently and keep covered on a low flame for 5 minutes. Serve hot.
Vangi Bhath
Ingredients
raw rice - 1 1/2 cups For Masala Powder :
water - 3 cups grated copra (dry coconut) - 5 tbsp
ghee - 2 tbsp coriander seeds - 2 tbsp
cloves - 2 cumin seeds - 1 tsp
salt to taste red chillies - 6-8
small brinjals - 300 gm turmeric powder - 1/2 tsp
tamarind - size of small lime cloves and cardamom - 2 each
grated coconut - 1/2 cup saha jeera - 1/4 tsp
nutmeg - a small piece
For Seasoning :
oil or ghee - 3 tbsp
mustard seeds - 1 tsp
black gram (urad) dal - 2 tsp
peanuts - 2 tbsp
curry leaves - few

Method
Roast all the masala ingredients with 1 tsp oil and powder together.
Wash the rice, drain and mix with 1/2 the powder and salt to taste.
Heat 2 tbsp ghee, fry cloves for 1/2 minute, and add to rice.
Add 3 cups water and cook till done. Allow to cool.
Soak tamarind in 1/2 cup water and extract the juice. ( or use 1 tbsp of ready made
tamarind paste)
Wash and slit brinjals from top towards stem, but do not to separate into segments.
Mix remaining masala powder with salt and stuff the brinjals.
Heat oil or ghee and season with mustard, black gram dal, peanuts and curry leaves.
Add brinjals and fry for a few minutes.
Add tamarind juice , cover and cook on a low flame till they soft but not mushy.
Add the cooked rice, keep covered on a low flame for 5 minutes.
Add grated coconut, mix and serve hot.