Method: Soak rice and poppy seeds separately in water for three hours. Then grind both with grated coconut to a fine paste. Add a little more water when grinding. Strain the finely ground paste and remove the juice. Cook the juice with milk and ghee. Add raisins and cashewnuts fried in ghee, stirring well all the time.
Method: Mix salt and daida with maida. Sprinkle a little water to the mixture and knead well for 10 minutes. Divide into lime size balls. Roll each ball into a betel leaf size disc (about 2” diameter). Roast the gingelly. Roast the grated coconut on a flat pan until it is absolutely dry. Mix the coconut, gingelly, sugar and cardamom powder. On each rolled disc place about one teaspoon full of the coconut mixture and fold it into half moon shape to make karjikai. Press the curved edges and twist to keep the mixture in. (Moulds to make karjikai shapes are available in shops). Fry the kargikai in deep oil till they turn golden brown in colour.
Method: Soak Chiroti Rava in water (just enough to cover it), for one hour. Then sprinkle a little water, and knead the rava with maida, salt and two teaspoons of ghee. Knead well. Divide the dough into lime size balls and roll into thin discs with a rolling pin. After four discs are rolled out, apply ghee on top of each disc and place the 4 discs on e on top of another. Roll all the four discs together (like you would roll a bedding). With a sharp knife cut the roll into ½ inch width pieces to make 10-12 pieces. With the cut side facing up roll again rubbing a little ghee on the rolling pin. Each chiroti should be the size of a small betel leaf (about 2 inches in diameter). Fry the chiroti in oil. Then, sprinkle the sugar powder on both sides, cool and store carefully so that the chirotis do not break.
Thambuttu powder – 1 cup (Method : Roast 1 seer or about 4 cups of par-boiled rice. Powder with seeds of 12 cardamom pods and 1 teaspoon of fenugreek seeds)
Ripe bananas – 10
Salt – to taste
Sugar – 1 teaspoon (If the bananas are not sweet, more sugar may be added)
Cardamom powder from – 1 pod
Coconut (grated) – ½ cup
Gingelly (sesame) seeds (roasted) – 1 tablespoon
Method: Place the bananas, salt and thambuttu powder on a large plate. Squeeze and knead well until it gets a soft consistency. Mix grated coconut, roasted gingelly, sugar and a pinch of cardamom separately. Serve this on top of the Thambuttu. The coconut mixture can also be mixed with the Thambuttu mixture. Serve with hot ghee.
Method: Chop tender bamboo into tiny pieces. Keep in water for a day. Change the water the next day. Keep in a warm place for 3 days so that it turns sour. Squeeze all the water out. Fry well in oil. Grind the ginger, salt, red chillies, mustard and fenugreek seeds in vinegar to a fine paste. Season mustard seeds, garlic and curry leaves in a little oil and add the masala paste to it. Stir for a while. Remove and let it cool. After it cools add tender bamboo pieces, mix well and store in an airtight jar.
Method: Prepare jaggery syrup by dissolving jaggery in boiling water and strain to remove all the dirt particles. To check if the syrup is ready, put a drop of the syrup in a saucer of cold water. The drop should remain hard and not dissolve in the water.
Soak rice in water for one day. The following day drain the water out and keep it under a weight. Once all the water is drained from the rice, pound it to a fine powder. Sieve it. Boil the granules of powdered rice that do not go through the sieve with ½ seer (about 2 cups) of water, cardamom and jaggery syrup. To prevent it from getting stuck to the bottom of the vessel and to prevent lumps, pour a teaspoon of ghee and keep on stirring. Remove the vessel from fire. Add the rice powder a little at a time and keep on stirring. Then add Maida.
Once again keep it on the fire. As soon as it is cooked a little (i.e., just becomes hot) remove it from the fire. Stir well and cool. Then put the dough in a jar and press it firmly. Pour 2 teaspoons of vegetable oil on top to preserve it. When required take out the dough and knead well. Make lime size balls. Dip in poppy seeds or gingelly. Flatten, make a hole (kanna) in the center of each ball and deep fry in hot oil until dark brown in colour.
Method: Wash and wipe the limes well. Cut into finger length pieces with the peel. Roast red chillies, pepper, cumin seeds, fenugreek and mustard seeds. Powder them together. Mix the powder with the lime pieces. Roast salt. Let it cool and mix it with the lime pieces. Season it with curry leaves, mustard and garlic fried in a little oil. Mix well, cool and store in an air-tight jar.
Rice – 1 cup (fine quality, Jeera Sanna or Basumathi)
Ghee – 1 ½ cups
Onions – 3
Ginger – 1 small piece
Green Chillies – 2
Salt – ½ Tea spoon ( or to taste )
Cardamom – 5 pods
Cinnamon – 1 piece
Cloves – 4
Raisins – 15
Cashew nuts – 12
Garlic – 4 cloves
Water – 1 ¼ cups
Method: Wash rice well and set aside. Pour ghee into a broad mouthed vessel and keep it on the fire. When the ghee is hot add chopped onions, garlic, ginger, green chillies, cardamom, cinnamon and cloves. Fry till they turn light brown in colour. Add the washed rice and stir for a little while. Add salt, water and stir. Keep it covered. When it begins to boil, stir again and reduce the heat. When the rice is partially cooked add to it the raisins and cashew nuts fried in a little ghee. The rice will be cooked in about ½ an hour. When it is done, stir again and serve hot.
Sugar – ¼ cup (based on the sweetness of the banana)
Vegetable or cooking oil – 1 cup
Method: Mix all the ingredients well (except the oil) so that there are no lumps. Heat the oil. Deep fry by pouring marble size portions of the smooth dough (do not make them into balls), stirring with a slotted ladle or a ladle with holes in it. Remove from the fire when it is cooked and turns brown.