Kiran's Cuisine

INGREDIENTS :

Rice flour – 2Cups
Coconut Oil – 1tsp +3tsp
Grated coconut – 1 1/2Cup
Jaggery – 200g
Ghee – 2tsp
Cardamom Powder – 1tsp
Kissmiss
Jackfruit Halva or ripe jack fruit sliced – 1/2 cup
water – as required for preparing a thick batter
Salt – 1/4 tsp
Sugar – 1/4 tsp
Banana Leaf without central strip or Aluminium Foil

METHOD

1. Mix the Rice Flour with salt, sugar and 1 tsp of grated coconut.Add boiling water to the mix, and carefully stir well with a spoon.

2. When it turns warm, mix the dough with hand(preferably) and keep aside.

3. For filling of the Ada,in another pan mix the grated coconut with the grated jagery,jackfruit halva or sliced jack fruit and cardamom Powder.

4. Now on banana leaf or aluminuim foil spread coconut oil. From the dough take a handful spread it on banana leaf. If you find difficulty in spreading the dough dip your fingers in water and then try to spread again.

5. Spread 2 spoonfull of filling on it and fold the leaf carefully. Press the sides of the ada and carefully to seal it and place them in a steamer.

6. After 15 minitues ada will be completely cooked. To check whether its completely done, you just try to remove the sides of the leaf from ada. if its coming out clean, then ada is done and you can enjoy a sweet breakfast.

Recipe By
Kiran Mary

INGREDIENTS

1) Apple – 1 no ( sliced into small cubic pieces)
2) Green & Red Grapes – 1/2 cup
3) Pear – 1 no ( sliced into small cubic pieces)
4) Plum – 1 no ( sliced into small cubic pieces)
5) Honey Dew – 1/2 cup ( sliced into small cubic pieces)
6) Straw Berry – 6 to 8 no
7) Water Melon – 1/2 cup ( sliced into small cubic pieces)
Corn Flakes – 1/4 cup
9) Honey – 3 tbsp

METHOD

1) Mix all the sliced fruit pieces, corn flakes and honey in a pan.

:- Serve it as a healthy meal.

Recipe By
Kiran Mary

INGREDIENTS

1. Tomato (Medium Sized) – 1
2. Garlic pods – 4 or 5
3. Dry Red Chillies – 2
4. Mustard Seeds – 1 tsp
5. Turmeric Powder – 1/4 tsp
6. Chilly Powder – 1 tsp
7. Rasam Powder – 2 tbsp
8. Dal (Sambar Parippu) – 1/4 cup
9. Coriander Leaves/Cilantro (Malli yilla) – A few
10.Tamarind Extract / Paste – 1tsp
11.Salt – As required
12.Water – 2 cups
13.Pepper powder – 1/2 tsp
14.Asafoetida – 4 pinch

METHOD

1. Cook the dal in a pan sprinkle little bit of asafoetida along with it.
2. Heat 2 tbsp of oil in a thick bottom pan.
3. Crackle Mustard seeds and add the dry red chillies and saute.
4. Add Chopped garlic and tomatoes and saute.
5. Add turmeric, chilly and rasam powder and stir for a few seconds.
6. Add cilantro and saute.
7. Add the cooked dal and add the Tamarind Paste and pour 2 cups of water and add salt to taste.
8. Keep it on low flame for 7-8 mins and bring it to a boil.
9. Finally, sprinkle some pepper powder and asfoetida.

:- Take 1 tsp of the Tamarind Paste or extract and dissove it in quarter glass of water. You may add more Tamarind extract if you like the sour taste.I used only very less sourness.

:- Rasam powder is a mixture of coriander powder, chilly powder, cumin powder, fenugreek and asafoetida. It is readily available. Instead of using Rasam powder, you can use a blend of the above powders. I used Readymade Rasam powder.

Recipe By
Kiran Mary