Kokum curry/Sol Kadhi

Ingredients:

Kokum(Soaked in water)- 10-12
Coconut milk- 1 cup
Oil- 1-2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves 5-6
Green chillies 1-2
Asafoetida - 1/2 tsp
Red chillies - 1-2
Ginger(finely chopped) - 1/2 tsp
3,4 Garlic(finely chopped)
Jaggery - 1 tsp

Method:

Soak the kokum in 1 cup of water for 15-20 minutes. Then strain and squeeze it completely. Keep the kokum water aside.

Heat oil in a kadai. Add mustard seeds and cumin seeds. When they splutter add curry leaves, red chilly, asafoetida, finely chopped ginger, garlic, and green chillies. Saute them for few seconds on medium flame. 

Add the kokum water, coconut milk and little slat. Add 1 tsp of Jaggery(optional). Jaggery adds taste and balances the tanginess of kokum. 

Mix well and cook on medium flame for 3-4 minutes. 

When it comes to a boil, switch off the flame. Finally garnish with coriander leaves and serve. This curry goes well with rice. You can also keep this in fridge and serve cold after lunch, as it helps in digestion and keeps your body cool.

Chikoo Ice Cream

Ingredients:

Full fat milk - 1/2 litre
Corn flour - 2-3tbsp
Custard powder - 1-2tbsp
Gms - 1 tsp
Cmc - 1/4 tsp
Sugar - 6-7 tbsp
Milk powder - 2-3 tbsp
Fresh cream - 100gms
Chikoo pulp(4-5 chikoos chopped and boiled with little sugar and blended in mixer grinder)

Method:

Take milk in a vessel and allow it to boil. Add sugar, corn flour, custard powder, gms, cmc and milk powder to the boiling milk and stir well on medium flame. There should be no lumps. When it thickens, remove from fire and allow to cool.

Pour this in to air tight plastic container. Keep it in freezer to set for about 3-4 hrs.

When set, take it out from the fridge. Churn it well with electric blender/mixer for 2-3 minutes or until it becomes fluffy.

Add fresh cream,vanilla essence,chikoo pulp and mix well. (To prepare the chikoo pulp, boil chopped chikoo with little sugar until it becomes soft and then grind it in to smooth paste using mixer grinder).

Add dry fruits of your choice. Again pour this mixture in to the container and keep it in the freezer for 6-7 hours (Repeat the churning process 2,3 times at intervals of 3-4 hrs for good result. This process is done to avoid crystallization of the ice cream. Finally freeze for 6-7 hours).
Note: Freezer should be at maximum temperature and freeze the ice cream in air tight container.

Peanuts Ladoo

Ingredients:

Peanuts - 1 cup
Grated jaggery - 1/4 cup
Cardamom

Method:

Take raw peanuts in a thick bottomed pan. Roast them in medium flame until they become crunchy.

• Once the peanuts are roasted well and crunchy, switch off the stive and let the peanuts cool at room temperature.
• Once it cools, peel off the skin by rubbing the peanuts between palms.

• Grind the peanuts with grated jaggery and cardamom. Grind it in to coarsely(Here I have used 'pulse' option in my mixer-grinder).

• Take the ladoo mixture in a plate. Take small portion and shape it in to ladoos. Now, healthy and tasty peanut ladoo is ready to be served.

You can store these peanut ladoos in an air tight container.

Methi leaves tambuli/Menthe soppu tambuli

Ingredients:

Methi leaves / Menthe soppu - 1 cup
Grated coconut - 1/2 cup
Green chilli - 1-2
Buttermilk - 3/4 cup
Salt to taste
Mustard Seeds - 1tsp
Oil

Method:

• Put oil in a vessel and heat it. Add methi leaves, green chilli. Fry them for few seconds. Switch off the flame. Let it cool.

• Grind the fried methi leaves, green chilli and grated coconut in to smooth paste by adding buttermilk, salt and little water.
• Take oil in a pan. Add mustard seeds, curry leaves. Add this in to tambuli. 
• Serve this healthy methi leaves/menthe soppu tambuli with rice.

Mooli Thepla

Ingredients:

Radish(grated)- 1 cup
Wheat flour-1.5 cups
Gram flour- 2-3 tbsp
Coriander powder- 1/2 tsp
Cumin powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Red chilli powder- 1/2 tsp
Green chilli(finely chopped)- 1tsp
Ginger(Minced)- 1tsp
Curd- 2-3 tbsp
Salt

Method:

Wash, peel and grate the radish. Add turmeric powder, chilli powder, coriander powder, cumin powder, green chilli, ginger and little salt to the grated radish. Mix well and keep it aside for 5 minutes.

In another bowl, take wheat flour and gram flour. Add grated radish, 2-3 tbsp of curd and a little salt and mix well. Knead it in to smooth dough.

While you knead the dough add water little little by as needed. Because the radish will have moisture in it.
Make lemon sized balls. Dust with some flour and flatten it in to thin circle.

Heat the tava. Place the theplas, cook both sides by adding little ghee/oil until it becomes golden brown.
Serve the radish theplas with plain curd/Masala curd or any curry/pickle of your choice.

Beetroot Phulka/Chapati

Ingredients:

Beetroot- 1
Tomato-1
Green chilli-1
Wheat flour 2 cups
Salt

Method:

• Peel the beetroot. Roughly chop the beetroot, tomato, green chilli. Grind them into a smooth paste by adding little water.
• In a bowl take wheat flour, add the ground paste, salt and mix well. Knead it into a chapathi dough, Add water if needed.

• Make lemon sized balls out of it, roll out the chapatis.
• Heat the tava. Place the chapatis on hot tava.

• Let it cook for 15-20 seconds until the bubbles start to form. Then place it on direct flame to make it in to phulkas. Flip the chapatis and cook both sides until it fluff up.

• Serve this Beetroot phulkas/Chapatis with any of the veg curries/gravies of your choice.