KARAPPUSA

required:oil-to deep fry,chickpea flour-2 glasses,riceflour-1 glass,red chilli pd-2 or 3 tsp,water-approximately-3/4th glass,butter-1 small lemon size,salt-according to taste,carom seeds-2 handfuls

method

pass the chickpea flour and riceflour through a sieve and mix with red chilli pd,salt,carom seeds and butter.heat up the oil.mix the dough like soft and sticky chapathi dough with enough water and put the dough in a design press.hold the press little above the oil and press the dough into the oil while making a circular motion with the press.once the karappusa changes colour flip slowly and fry on the other side.when it is light golden in colour remove with a slotted spoon and put the karappusa on a paper towel.store it in an air tight jar when it comes to room temperature. its optional to add white sesame seeds

also to the dough

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PAN FRIED MUSHROOMS WITH PEPPERS

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required:button mushrooms-500g halved,olive oil-1 tbsp,red pepper-1/2 diced,yellow pepper-1/2 diced,garlic cloves-finely chopped-3 or 4,green chilli sauce-1&1/2 tsp,salt-according to taste,light soya sauce-2 tbsp,onion-1 medium diced in cubes,mixed herbs-1 tsp,black pepper pd-1/4 th tsp

method

clean the mushrooms and dice them.heat up a pan with oil and when it is warm tip in the mushrooms.increase the heat and after half a min add the onions and stir fry on high heat.one by one add green chilli sauce,light soya sauce,mixed herbs,black pepper pd.tip in the peppers after the mushrooms are cooked.cook for few seconds and turn off.add salt at the end because soya sauce already has little salt in it.serve with fried rice.

DAL WITH SWISS CHARD

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required:toordal-1&1/4 th cups,water-3 cups,swisschard-1 bunch finely chopped along with stems,red chilli pd-1 heaped tsp,salt-according to taste,tamarind paste-2 tsp,turmeric pd-1/4 th tsp,green chillies-2 slit

tempering:garlic cloves-2 crushed lightly,mustard seeds-1 tsp,cumin seeds-1 tsp,curry leaves-1 sprig,oil-1 tbsp
method
wash and soak the toordal in water for 20 min in a pressure cooker.then pressure cook the dal with chard,onion,green chillies for a whistle.after pressure comes down open the lid and add red chilli pd,salt,turmeric pd to the dal and cook for another half minute.turn off again.
prepare the tempering with oil,mustard seeds,garlic cloves,cumin seeds,curry leaves.pour this tempering into the hot dal and mix well.cover for a min.

SEMOLINA PANCAKE

required:mtr rava idli mix,curd,oil-1 tsp
method
mix rava idli mix with enough curd and let it rest for 5 min and then make a pancake.
pour the oil around the pancake and cover to cook.flip it to cook on the other side also.serve with tomato chutney

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CHEKKALU OR RICE CRISPIES

required:2 glasses riceflour,chanadal soaked-2 handfuls,butter-2 tsp of unmelted butter,salt-according to taste,green chillies-12,ginger-1 big piece,curry leaves-5 sprigs washed and chopped,water-approximately 3/4 th glass,oil-to deep fry
method
wash and soak chanadal for 2 to 3 hours.drain and put them in a vessel.grind the green chillies and ginger together to a fine paste,pass the riceflour through a sieve. mix this flour with chanadal,ginger-green chilli paste,butter,salt,curry leaves.add enough water to make this like chapathi dough.pour water little by little to make the dough.take a ziplock cover and apply oil to it.make balls out of this dough.the balls should be of the size of big marbles.press them down evenly with fingers on the ziplock cover.heat the oil on medium flame and when oil is hot and drop these carefully into the oil.fry them until crisp and on medium heat.fry them in batches

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