CARROT CASHEW HALWA


This is excellent in taste and texture .Made with fresh carrot juice and lots of cashew.I have posted many delights with

carrot but this recipe tops it all.

The extracted juice is cooked in ghee till the raw smell of the juice is gone.This step is more important as the raw smell

will not give good results.

Next the rest of the ingredients are added and cooked to perfection .Nutritious sweet recipe worth the try!

To the recipe now

INGREDIENTS

Juice of 7-8 carrots (250 gm)

1 cup sugar or to taste

2 heaped tbsp of cornflour mixed in 1/2 cup water

1/2 tsp salt

1/2 cup ghee (1/4 cup to cook the juice +rest to add later)

1/2 -3/4 cup cashew nuts

a pinch of edible camphor

1 tsp cardamon(elaichi)powder

1/4 tsp mace or nutmeg powder (optional)

METHOD

Heat half of the ghee and add the juice with salt and cook till the mixture bubbles well and raw smell is absent.

Next add sugar and cook till sugar is well dissolved .

Add the cornflour mixture and the rest of the ingredients and keep mixing till you see the bottom of the pan when the

spatula is slid through the mixture.

If needed you can add more ghee (the addition of ghee depends on the richness required )

Pour into a greased tray .Garnish with more cashew nuts if you like.

Allow to cool and then cut into desired shapes.

MORINGA RICE FLOUR ROTI


This is another version of the rice flour roti

recipe I have posted before,with moringa

leaves.

This roti can be made using red rice flour too.

Moringa emerging the star of herbs , has to be

included in your diet frequently.As I have a

moringa tree at my hands reach,I pluck

whenever it attracts me with its gleaming coin

like leaves. Nature’s gift to us .

So ..now to the recipe.

INGREDIENTS

500 gm rice flour

Moringa leaves

2-3 chilli flakes

1 cup grated coconut

1 egg ( optional)

1 tblsp ghee / butter ( optional)

Boiling hot water

Salt to taste

METHOD

Take half of the moringa leaves and pulse it in

a grinder for 1 second and set aside.

Take flour in a bowl, add salt and boiling water

gradually and mix with a spatula till it forms

together . Allow to cool for few minutes and

then add all the ingredients and mix to a soft

dough.

Divide portions and press on oiled sheets or on

the pan itself .No need to add oil . Just smear

the pan with a cloth dipped in oil. If it’s a non

stick pan , you can opt out the smearing.

Cook on both sides . Serve with curries of your

choice !

MYSORE MASALA DOSA


I tasted this for the first time in Coimbatore.It

tasted good and very much different from the

regular masala dosai with the yellow potato

filling .

This masala had the colour from the beetroot

included .The addition of vegetables is different

and the application of iddli podi with the

masala gives you an awesome taste. I have

added beaten egg for my version .

Non vegans will love with the egg.Vegans

please opt out the egg.

To the recipe now ( I will be giving the recipe

for the filling only )

INGREDIENTS

1-2 potatoes peeled and cut

1 drumstick cut

1 carrot chopped

1 small beetroot peeled and cut

1 big onion chopped

1 tomato

2-3 green chillies

1 tsp ginger- garlic paste

1 tsp chilli powder

1/4 tsp garam masala powder

1/2 tsp saunf

Coriander leaves for garnishing

1 tblsp ghee

Salt to taste.

1 tsp gram flour mixed in a little water.

METHOD

Heat the ghee in a pressure pan .Add saunf and

onions with salt and sauté till translucent.

Add the tomato and the rest of the ingredients

except gram flour and coriander leaves.

Mix well and cook for 5 minutes in its juices.

Add just 1/2 cup water and pressure cook for 2

whistles, till potato is cooked.

Allow steam to release on its own .

Add the gram flour and cook further till it

well corporates and thick .Garnish with

coriander leaves.

Prepare Dosa crisp ,add beaten egg and remove

from fire.

Smear a little ghee and iddli podi , add 2 tblsp

of the vegetable mixture .

Turn one side of the dosa to cover.

Serve with coconut chutney !

For the dosa batter ( same as iddli with a little addition of water) . Here’s the link to it

https://calinskitchen.com/2014/10/10/iddlis-south-indian-food/

For iddli podi link

https://calinskitchen.com/2017/04/12/iddli-podi-3-types/

VEGETABLE KORMA PULAO


This vegetable korma pulao turned awesome!

The preparation was the same as making a

korma,the only difference was the addition of

rice,and the cashew paste. You could use

basmati or any quality pulao rice.

As,I was running out of biriyani masala,I added

a teaspoon of biriyani essence ( which is used

for mutton biriyani). Recently I came across

this essence, and I don’t follow the instructions

in the bottle as I feel the smell is strong , so only

a teaspoon .Only a teaspoon gives out a nice

aroma !

Now to the recipe

INGREDIENTS

250 gm basmati rice

1/2 cup cauliflower florets

1 carrot

1 potato

1 tomato

Beans/ peas ( I used soaked green channa)

1 tblsp ginger garlic paste

1 tsp garam masala powder/biriyani masala

Few whole garam masala ( saunf,cinnamon,cloves,black cardamon,sea moss,star anise )

1/4 cup curd

1/2 tsp turmeric

1 onion sliced

1 -2 green chillies slit

For the paste

1/2 coconut

10 cashewnuts

1 tsp saunf

2-3 green chillies

2-3 tblsp ghee / oil

METHOD

Parboil the vegetables and set aside.

Heat ghee in a wide pan, and add whole spices,

onions,salt, and green chillies .

Once, the onion turns lightly brown,add the

tomato,turmeric and sauté till tomato is soft.

Next add the ginger-garlic paste,and the soaked

rice and sauté for another five minutes.

Next add the vegetables with the little stock the

rest of the spices.Add water 1 inch above the

level of rice.

Once the water starts to boil add the cashew

paste and curd .Cover and cook on a very slow

flame for 10-15 minutes.

Add a little ghee on top and garnish with

coriander leaves.

Serve with raita or ‘ennai kathrikai ‘

https://calinskitchen.com/2017/04/04/peanut-ennai-kathrikai/

Send in your appreciated!

KEERAI ULUNDHU VADA


Is it a rule that keerai should be added to

masala vada ( split gram dal).?

Today,I tried adding keerai to ulundhu vada

mixture and it was very tasty.

I make this vada with variations like adding

flour,rice flour or only the lentil itself.

This time I made with the inclusion of a roasted

gram dal and ponnanganni keerai (dwarf

copper leaf ). As I liked the taste ,I immersed

some in curd (thayir vada,curd vada). You can

make sambhar vada or rasam vada with this

recipe.

To the recipe now

INGREDIENTS

1 cup urad dal ( ulundhu) soaked for minimum

20-25 minutes.

a handful of roasted gram dal

2 green chillies

Few peppercorns

A pinch of asafoetida

A pinch of baking soda

a small piece of ginger

Curry leaves

1 onion chopped

A handful of keerai (spinach, or your favourite

keerai can be addded)

Salt to taste

Oil for frying

METHOD

Wash the dal and grind to a paste with all the

ingredients except the onions and curryleaves.

Add the onions and curry leaves after you have

ground the dal.

Divide into portions, deep fry, or shallow fry to

a golden brown color.

Curd vada variation

Add the fried vadas to a bowl of hot water

for 5 minutes.Squeeze out the water lightly

and add to prepared curd.

To prepare curd

Beat the thick curd with salt, a little ginger-

garlic paste,a little sugar.

Garnish with sliced green chillies and

coriander leaves.

Sambhar vada ,and rasam vada can be made

with the same method.

OKRA BUTTER MASALA


This dish is no lesser a delight, than  any non- vegan butter masala or the paneer butter

masala.

Though the masala may be the same,ladies finger has an unique taste.

You can add cashewnuts , whole peanuts, corn,or green peas with the okra.

You can add the okra directly or slightly toss in oil before adding to the masala.

There are 2 methods of grinding the onion tomato masala for any butter masala.

1.Saute the tomatoes,onions in butter till soft.Fry the cashew nuts till light brown

and blend all 3 ingredients.

 2. Blend the onions ,tomatoes,cashewnuts raw and directly add to the butter.

Try your choice…..

Do try this with any pulao, or any type of rotis.

Surely a vegan treat.!

INGREDIENTS

250 gm ladies finger

2 onions chopped

3-4 tomatoes chopped

10 cashewnuts

1 tblsp Kashmiri chilli powder

1 tsp. garam masala powder

1/4 tsp pepper powder

1 tsp sugar

1-2 tsp amchur powder

1 tsp cummin seed powder

Few kasuri methi leaves

2-3 green chillies chopped

1 tblsp ginger -garlic paste

1 cup water

Salt to taste

Butter

coriander leaves to garnish

METHOD

Heat 2-3 tblsp. butter and add chilli powder.Immediately add tomato, onion,cashew nut

paste with sugar,salt.

Next add ginger garlic paste,and cook till oil separates.

Add the okra , amchur powder and rest of the ingredients except kasuri methi leaves.

Add water, and cook on a low flame for 5 minutes.

Add the methi leaves , and remove from fire.

Garnish with coriander leaves.

A little butter may be added while serving for richer taste.

CAULIFLOWER,CARROT,POTATO MASALA


This is another version of potato masala which could be served with poori,chappathi,and

masala dosai.Poori and potato masala is a delight in the South Indian platter.This is served at

breakfast,dinner ,and also at tea.The puffed up steaming poori and this masala aroma ,surely

kindles up your taste buds.This is a one pot dish,easy and quick. (Pressure cooker is best)

For the recipe now..

INGREDIENTS

3-4 potatoes peeled and cubed (drop in water to avoid browning)

1 cup cauliflower florets

1 big carrot cut into cubes

2 onions chopped

2-3 green chillies chopped

1 inch piece ginger chopped

1/2 tsp.mustard

2 red chillies

1 small piece cinnamon

1 tomato

2-3 cloves

Curry leaves

1/4 tsp asafoetida (optional)

2 tblsp ghee / oil

1/2 tsp turmeric

1 tsp peppercorns

Curry leaves/mint leaves

1 tblsp.gram dal flour/or wheat flour(atta) mixed in quarter cup of water.

Salt to taste.

METHOD

Heat oil in a pressure pan.Add mustard,curry leaves,asafoetida ,cinnamon,cloves,and onions.

When the onions are translucent add the ginger and green chillies with turmeric,and tomato.

Sauté for 2 minutes.Next add the vegetables and the peppercorns and cook for another 5

minutes .Add 1 cup water.Cover and cook for 2-3 whistles.

Allow steam to escape on its own.

Mix in the gram flour mixture,and cook on a slow flame till thick (not very thick).Serve hot.

If you want a rich taste ,add a tsp.or more of ghee on top while serving.

ORANGE N HORSE GRAM RASAM


Rainy days,monsoon times call for comfort foods like hot steaming rasam with rice ….I

thought to share with you all today an awesome orange rasam recipe loaded with

Vitamin C.

I used the tropical Kamala orange,you can use any orange.This is a combination with

horsegram which is good for fat loss,and a good source of energy.Horsegram rasam is

considered to be a good remedy for cough and colds too.It is also a good relief for those

with arthritis….and many more benefits if you search.So let’s move on to this simple and

easy recipe.

INGREDIENTS

Extract of one orange

1 tblsp.peppercorns

2 tblsp.horsegram or Kollu

1 tsp cummin seeds

1 tsp.coriander seeds

8-9 pips of garlic

1 -2 dry chillies

1/2 a tomato

1/4 tsp.asafoetida

Curry leaves

1/4 tsp.turmeric

light tamarind water 2-3 cups

salt to taste.

1/4 tsp.mustard

1/4 tsp.methi

2 red chillies

2 tsp.oil

METHOD

Grind the bold listed coarsely and set aside.

Heat oil ,add asafoetida,curry leaves,mustard,chillies,and methi and sauté for a minute.

Next add the ground mixture and sauté for a further two minutes.Add 1/2 cup water and

boil for 5-10 minutes.Next Add tamarind water and allow to reach a boil.Add salt to

taste.Add orange juice and remove from fire.Serve hot with plain or steamed rice.

HORSE GRAM LIME RASAM- click on for lime and horsegram rasam

MANGO PULAO


I have posted before the traditional mango rice.This mango rice has a different

flavour,and is prepared with fine cubed raw mango.

Dwelling on the health benefits of this sour treat is,that it helps in weight loss,builds up

energy,prevents sunstroke ,treats blood disorders (rich in vitaminC),constipation ,liver

disordersand many more.Diabetics can take it with yoghurt to control sugar levels.

Constipation can be treated with raw mango with salt,pepper and honey.It is also a body

Coolant,and a good summer treat.Moving on to the recipe now..

INGREDIENTS

1 big raw mango chopped

4-5 green chillies

2 tblsp white khus khus(poppy seeds)

3 tblsp coconut

1 tsp saunf

Curry leaves/ mint leaves

1 inch piece ginger chopped

Cashews ( optional)

250 gm basmati rice / any pulao rice soaked for 10 minutes

Small piece of cinnamon,

2 cloves

Salt to taste.

Ghee or oil 3 tblsp

METHOD

Grind to a paste the bold listed ingredients

Heat oil in a thick bottomed vessel.Add ginger,whole spices,and the cut mango and sauté

for a minute.Next add the soaked and drained rice and cook for another minute.Add the

ground paste,and mix well.Add warm water 1 inch above rice level.Add salt to

taste.Cover and cook on a very slow flame for 10- 15 minutes or till done.Garnish with

fried cashewnuts if you like.

Serve with any curry ,raita,mint chutney.

MANGO RICE-click for mango rice

ENNAI KATHRIKAI SAMBHAR


There are some days when you like to do things with a difference,when your energy and

spirit is packed.It was a holiday,and there was no need of hurried routines,and these tiny

tender brinjals ,which i always love to make ‘ennai kathrikai ‘spicy hot gravy were

attracting me to be used in the sambhar.Normally when you make brinjal sambhar i use

the normal sized brinjals,but these cuties made me to innovate this simply superb

sambhar.No need of any sambhar masala ,just the normal ingredients.If you are lucky to

get vadagam(dried onion balls with mustard,fenugreek ,garlic and other spices,it will be

still fine,but no worries will give recipe without that too.Let’s get into the recipe now.

INGREDIENTS

100-200 gm toor dal (tuvaram paruppu)pressure cook and mash

15-20 small red onions

2 green chillies

2-3 pips garlic

1 tsp chilli powder

1.5 tsp.coriander powder

1/2 tsp.turmeric powder

1/4 tsp pepper powder

1/2 tsp.cummin seed powder

Ghee

2-3 dry red chillies

1/2 tsp.mustard

1 tsp.fenugreek seeds

curry leaves

2 tomatoes pureed

1 tblsp.grated jaggery

salt to taste

a pinch of asafoetida

half a vadagam (optional)

To prepare the brinjal first

INGREDIENTS

Few tiny tender brinjals cut into fours from the bottom (keep the stalks intact)

1 tsp.red chilli powder

1 tsp.coriander powdeer

1/2 tsp turmeric powder

salt.

half lemon sized tamarind

5 tblsp.gingelly oil

few coriander leaves

METHOD

Mix all spices with salt together except the tamarind,and apply on the inner sides of the

brinjal and set aside.

To start the preparation

Heat gingelly oil in a kadai,add the bold listed or the vadagam(if using).Add the onions

green chillies ,garlic and the brinjal and saute for a minute.

Cover and allow to cook in the oil .When you see the brinjals turning color ,add the tomato

puree and tamarind ,cover again and cook till the brinjals are very tender.Whilst this is on

the fire,add the ingredients in the italics list  to the dal and mix well.

Once the brinjal is cooked and oil separates,add the dal mixture ,  1-2 cups water, ghee,and

jaggery.,asafoetida and cook  to reach a boil.Add coriander leaves,and remove from fire.

Can be served with iddli,dosai,rice or rotis.

 

 

 

 

 

 

VATHAL KULAMBU


This is always seen in the south Indian platter,and those who have tasted the south Indian

food,would not have missed this curry.With hot steaming rice this is awesome.You can try

the same with ladies finger,drumstick ,or any dried vegetables like figs ,bittergourd ,or

only small onions,it gives a good flavor.Today i’m going to give you a recipe with

dried turkeyberry /bitterberry (sundakai in tamil).

Turkey berry has a slight bittertaste,and is widely used in ayurvedic medicines too.It is

good for stomach ailments like ulcers,and also to get rid of intestinal worms.It is

considered to be a powerful antioxidant and a relief for kidney and liver

disorders,diabetes,heart ailments,and many more benefits.

This curry taste depends on the spice powder you are  going to prepare beforehand.So now

for the recipe.

INGREDIENTS

A handful of dried berry (if using fresh crush lightly ,wash and soak in light buttermilk)

8-9 whole garlic peeled

10-15 whole red onions(small)

1 tblsp.gram dal

1/2 tsp.mustard seeds

1/2 tsp fenugreek seeds(optional)

1/4 tsp.asafoetida powder

1-2 dry chillies

few curry leaves

1 tomato(optional)

2-3 tblsp.gingelly/sesame oil

1 lemon sized ball of tamarind thick extract (1 cup)

1-2 tblsp jaggery grated

salt to taste.

For the vathal kulambu powder

5-6 dry red chillies

2 tblsp.coriander seeds

2 tblsp.urad dal (ulundu)

2 tblsp.tuvar dal

1/2 tsp.fenugreek seeds(venthiam)

1 tblsp rice

1 tsp.cummin seeds

1/2 tsp peppercorns

few curry leaves (optional)

METHOD

Dry roast all the ingredients and powder.This can be made beforehand and stored.

For the curry

Heat oil,add the onions and saute till its translucent.Add tomato and saute with a little salt

Remove from pan ,and grind this coarsely (you can make without grinding too).In the

same oil ,add the mustard seeds,asafoetida,fenugreek seeds dry chillies,gram dal,the berry

and the garlic (if using fresh berry saute a few minutes more).

If you are not grinding the onion and tomato ,add the berries  directly to the onion.

Now add tamarind extract ,and enough water.Allow to boil and add the prepared powder

and simmer till thick.Add jaggery and remove from fire.Serve with hot rice.

Note:If you are using drumstick or ladies finger or any vegetable ,substituting berry,saute

the vegetables till they are cooked tender  in the oil,and then add the powder.

 

 

 

 

 

GOOSEBERRY OR AMLA RASAM


Gooseberry /Amla/Nelli are an excellent source of vitamin C,and as society now is

gradually turning back to basics seeking for organic and healthy cuisines,i thought to

upload this recipe .Gooseberries can be used for making jams,fruit fools,pickles preserves

and many more.Now for this recipe.

INGREDIENTS

3-4 amla (remove seed )

2 tsp pepper

2 tsp.cummin seeds

1 tsp.coriander seeds

5-6 pips garlic (peel on)

1/2 of a tomato

2 cups water

a pinch of turmeric

few curry leaves

a pinch of asafoetida

2 dry chillies

1/4 tsp.mustard seeds.

coriander leaves

salt to taste.

2 tsp.oil

amla-hair-oil-treatment

METHOD

First coarsely grind pepper,cummin,coriander and tomato .Boil the amla in 1 cup water,till

tender.Heat oil,add mustard,curry leaves,asafoetida turmeric,dry chillies and the ground

mixture,and saute for 2 minutes.Add  water, boiled amla water and the amla pieces.

Check for salt.Let it come to a boil.Add coriander leaves,and remove from fire.

Serve hot with rice.

STEAMED VADA KORMA


This is a very famous dish in india served mainly with iddli ,or dosa.

It can be served with chappathis or any rice you prefer.

This is similar to any meat ball curry,kofta curry .The authentic recipe has fried

vadas or pakoras (pakodas)  CRUNCHY PAKODAS OR PAKORAS  in the  spicy curry,but i

wanted to steam it in the shape of vada ,and  make this korma.

So let’s get into the recipe.(with variations)

Ingredients for the vada

2 cups bengal gram dal (kadala paruppu/channa dal)

2 pips garlic with peel on.

1 tsp cummin seed powder

1/2 tsp peppercorns.

few curry leaves

salt to taste.

Method

Soak the dal for 20 minutes.Grind dal coarsely with the rest of the ingredients.(without

adding water.Add salt to taste and form into vadas.

Steam for 10 minutes  and set aside.

For the korma

2 onions chopped

3 tomatoes chopped fine

1 tblsp.ginger garlic paste.

1/2 tsp.turmeric powder

1 tsp chilli powder

1 tsp.garam masala powder

few chopped mint leaves

2 tblsp.oil/ghee

1/2 tsp.aniseeds

1/2 coconut

3-4 ladies finger/drumstick cut into 2 inch pieces (optional)

salt to taste

Method

Heat oil and add onions and saute till light brown . Add tomatoes and mint leaves and

cook till the tomatoes look very soft and pulpy.If you are using ladies finger ,put it at this

stage.

Next add the rest of the spices and the ground coconut.

Add the required amount of water .

Add the steamed  vadas and cook for 5-10 minutes on a low fire.

Garnish with coriander leaves or curry leaves

Note:When you grind coconut ,grind in the same jar with a little leftover dal.This is done

to get a thick korma.

Keerai vada(lentil & greens ).You can transform this keerai vada recipe ,to this korma

recipe.Send me your comments and ideas.

Variation of lamb mince vada korma:After grinding dal you could add 150 gms mince to

the ground dal and steam.

For non vegetarian korma add 10-12 cashewnuts or almonds ground with the coconut.

This a basic korma recipe .You can innovate your ideas for the koftas .

 

 

 

 

 

WHITE PUMPKIN AND CHICK PEA KORMA


Kormas are basically  coconut based ,and a good match to chapathis,parathas,and

pooris. This recipe with this combination was really good,and i thought to share with you

all!

Ingredients

1 cup chick peas (brown/green) soaked overnight and boiled

100 gm pumpkin cut into cube.

1 tblsp.ginger garlic paste

2 onions chopped

1 tomato chopped fine

3-4 green chillies

2 tsp.white khus khus (poppy seeds)

1 tsp.fennel seeds

1 cup grated coconut

few almonds or cashewnuts

1/2 tsp.chilli powder

1 tsp.garam masala powder

1/4 tsp turmeric

a few fennel seeds for tempering

salt to taste

2 tblsp.ghee/oil

Mash the chick peas slightly (coarse)and set aside.

Grind  the bold listed fine.

Heat the oil in a pan add a few fennel seeds,and onions and saute till light brown .

Add the tomato,ginger garlic paste,turmeric,salt and the pumpkin( one by one in this

order).Now add the coconut paste and the rest of the spices.and saute well for 5 minutes

Add the mashed chick pea and water(amount of gravy you require.and not watery)

Simmer on a low flame till the pumpkin is tender.

This same recipe can be tried using other vegetables of your choice.

Even plain boiled potatoes can be used  for this korma.

 

 

 

 

 

 

BABY CORN FRITTERS (corn bajji )


This is a’ quick dip and fry’ recipe.Kids will love it,and a healthy snack too.

Simple and easy crunchy snack or starter..

For the recipe now

INGREDIENTS

10 -15  baby corn

1 tsp.chilli powder

salt to taste

For the batter

1 cup besan flour/gram dal flour

2 tblsp.rice flour

1 tblsp.plain flour (maida)

1 tsp.chilli powder

a pinch of asafoetida

1/4 tsp.fennel seeds

a pinch of soda bi carb(optional)

salt to taste

oil

METHOD

Mix all the ingredients for batter with a little water.(like dosai batter)

Mix the chilli powder and salt to the corn.

Heat oil .Take two tblsp.from the  heating oil and pour into the batter and mix.

Now dip each corn in the batter and fry on a medium flame till golden brown.

Serve with any sauce of your choice.

Tip: You could add 3-4 tblsp.of grated cheese to the batter or dip  in cream cheese

and then in the batter and fry.

This batter can be used to make fish,meat or any vegetable fritters of your choice.

If using fish or prawns crush 2-3 pips of garlic and add to batter.

 

 

 

 

 

 

 

KEERA VADA (Lentil+greens)


This is a very easy recipe, to make and can be

served as a snack or with iddlis or vegetarian

dishes.If you are serving it as a snack ,you

could serve it with coconut chutney,or any

spicy chutneys of your choice.

You could use any type of greens of your

choice .To name a few,spinach,spring

onions,amarnath leaves(arai keerai),fenugreek

leaves(methi or venthiya ),ponnaganni keerai

Those who don’t like greens will definitely love

this crunchy snack.

For the recipe:(makes 12-15)

INGREDIENT

2 cups channa dal (bengal gram/kadala parippu)

1 tblsp.raw rice

1 cup cut greens

2-3 green chillies sliced

10 -15 small onions or shallots (if adding spring onions with the greens then you could opt out the onions)

6-7 dry red chillies

2-3 pips garlic crushed

1/2 inch piece ginger

1 tsp cummin seeds

1 tsp.jeera or saunf

1 tsp peppercorns

a pinch asafoetida

salt to taste

oil for frying

METHOD

Soak the rice with the dal and the red chillies

for 15-20 minutes.Wash and drain the water.

Grind to a coarse paste(no need to add water)

with ginger,cummin seeds,peppercorns and

jeera.(bold listed).

Add the rest of the ingredients and bind well to

make tiny balls flattened.

Fry till golden brown on medium heat.

Serve hot .

Note :You could add finely chopped coconut /grated coconut before frying.