Jack Fruit seeds – 1 cup (Boiled and skin removed)
Salt – 1 teaspoon
Chilli powder – 1 teaspoon
Turmeric Powder – ¼ teaspoon
Modhull (Madhuli or lime) – half
Curry leaves – 5
Mustard seeds – ¼ teaspoon
Coconut – ¼
Oil – for seasoning
Onion – 1
Garlic – 1 clove
Method: Crush jack fruit seeds and powder it to a rough consistency (not fine powder). Add salt, chilli and turmeric powder to it. Season with mustard seeds, chopped onion and crushed garlic and two broken red chillies in oil. When this is cooked, add the crushed jack fruit seeds and stir well. Add water as required for gravy. Grind coconut finely. When the water boils, add the coconut paste. After some time add the juice of “Modhuli” and allow it to boil.
Kemb Stem – 4 (Take the stems before flowering . Once it flowers, it irritates the throat).
Hot chillies – 10
Sprouted Horse Gram – ½ cup (Optional)
Onion – 2
Garlic – 5 cloves
Limes – 2
Cumin seeds – 2 teaspoons
Mustard seeds – 2 teaspoons
Red Chillies – 2
Curry leaves – 6
Method: Remove the string from the “Kemb” steam and cut it into small pieces. Cook the sprouted Horse gram and “Kemb” well. Grind onion, garlic, cumin seeds and chillies. Add this to the cooked mixture and boil well. In a pan, season mustard, garlic, onion, red chillies and curry leaves in 4 teaspoons of oil, and put it in the curry. Keep it covered for 3 minutes and then remove from fire. Remember to add lime juice after the curry is cooked.
Kacham Puli – 5 teaspoons (Kacham Puli is a vinegar extracted from a wild fruit). Concentrated Tamarind juice could be used instead).
Cumin Seeds – 2 teaspoons
Garlic – 2 cloves
Raw Coriander Seed powder – 5 teaspoons
Small Onions – 10
Curry leaves – 10
Ginger – 2 inches
Green Chillies – 4
Cloves – 8
Cinnamon – 5 pieces
Salt – to taste
Method: Wash pork well twice. Drain out all the water by pressing the pork pieces. Rub salt, chilly and turmeric powder on it and keep for 10 minutes (The longer it is marinated the better). Cook on a low flame until all the water dries. Keep stirring or tossing, so that the pork does not get stuck to the bottom of the vessel. When all the water dries up, fat will start oozing out of the pork. At that time add a little water and keep the vessel covered. Finely chop and pound green chillies, onions, roasted cumin seeds, garlic, ginger and curry leaves. Add this when the water boils. To the boiling curry, add cloves and cinnamon and stir well. Keep it covered. Fry the raw coriander powder on a pan until it becomes coal black. Add it to the curry when all the water has dried up. When the pork is cooked, add puli juice. Stir well, dry well and remove.
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.