Panchmel dal

5 dals - each 1/4 cup 

Onion - 2

Tomato - 2

Green Chilli - 3

Garlic - 10

Ginger - 1 inch 

Red chilli powder - 1 tsp

Coriander powder - 2 tsp

Corn flakes chivda

Corn flakes - 2 cup

Groundnut - 1/2 cup

Putani - 1/2 cup

Curry leaves - 3 strands

Cashew -20

Raisins - 20

Salt - 1 tsp try reducing to 3/4 tsp

Chilly powder - 1 tsp try reducing to 3/4 tsp

Coriander powder - 0.5 tsp

Jeera powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Sugar powder-  2.5 tbsp

Brinjal yengai

 

Dry roast ground nuts (0.5 cup) and sesame(bili yellu) seeds (1 tbsp) , and gurellu  (1 tbsp)

Heat 1-2 spoon oil fry green chillies (3-4),kadi patta,  little grated coconut (2 tbsp) , little termeric powder and put it in mixy , add roasted ground nuts , sesame seeds, coriander leaves, little water and make a paste 

Heat oil in a kadai, add 2-3 chopped onion, fry till golden brown , add grinded paste and  fry.. Then add tamerin juice, little bit jagery , gurellu powder , mix nicely  .. Then stuff this masala in small brinjal and little water close the lid and boil for 15 mins..

Mente Hittu

1)Channa dal - 1/2 cup

2)Toor dal - 1/4 cup

3)Moong dal - 1/4 cup

4)Urad dal - 1/4 cup

5)Coriander seeds - 1.5 Tbsp

6)Jeera - 1.5 Tbsp

7)Mente - 0.5 tbsp

8)Byadagi chilli - 6-8

9)Curry leaves - 1/4 cup

10)Chakke - 2 pieces (thin piece which is 1/3 of a finger)

11)Lavanga/Cloves - 4

12)Kaalu mensasu/ White Pepper - 20

13)Wheat flour - 1.5 Tbsp

14)Rice flour -1.5 Tbsp

15)Ginger powder - 1/2 tsp

16) Turmeric - 1/2 tsp

17) Salt - 1 Tbsp

1)Dry roast all dals / masala seperately from Channa dal to curry leaves (serial number 1 to 9 from ingredients section)

2) Dry roast chakke, cloves, white pepper together 

3) Switch off the flame and add wheat flour, rice flour, ginger powder, turmeric to hot tawa. Mix it well

4) Pour all the roasted ingredients to dry mixi jar, add salt and make fine powder 

Tomato Hashi

Tomato - 2 medium sized

When finely chopped it comes to 1 cup

2 tsp coconut oil 

1/4 tsp mustard 

1/2 tsp urad dal

1 mild spicy green chilly 

1 byadagi red chilly 

Grated coconut 1/2 cup

Curd 1/4 cup

Salt

Jaggery 

1)Add 2 tsp of coconut oil in kadai

2)When oil gets hot, add 1/8 tsp mustard seeds. Once it starts cracking add 1/2 tsp urad dal

3)Then add 1 small mild spicy green chilly 

4) Then add one byadagi red chilly 

5)Once red chilly slightly changed its colour add chopped tomatoes and mix well for couple of minutes.

Tomato should not be fully cooked.

6) Switch off the gas. Cover the lid

7) once tomato is coller, Grind the coconut into fine paste and add it to the cooked tomato.

8)Add 3-4 tbsp of curd

9) Adjust salt and jaggery as per taste 

Halasina hannina kadubu

Jackfruit pulp - 2 cup (1 large jackfruit)

Akki kadi - 3/4 cup

Jaggery - 3/4 cup

Salt - 1 tsp

Cardamom powder - 1 tsp

1) Open jackfruit and keep aside the jackfruit seedling (sole)

2) Take a large vessel and keep a strainer on top of the vessel

3)Place a handful of jackfruit seedling on top of strainer and tightly squeeze and remove the pulp. Sometimes keep rotating the seedling so that max pulp is removed.

Sample pic is shown below

4)Once all the jackfruit pulp has been taken, measure the pulp to 2 cups

5)Add 3/4 cup akki kadi, 3/4 cup jaggery, salt, cardamom powder and mix well until all the jaggery dissolve well

Note: It is recommended to put akki kadi slowly. First put just 1/2 cup of akki kadi & jaggery. If it's not sufficient add remaining part. Once everything is mixed, and you squeeze it in your hand and leave it should appear as below. Few particles of akki kadi should remain on your hand

6) Add 2 tsp coconut oil and mix well 

7) Take a vessel and apply coconut oil. Place a heated banana leaf on top of the vessel and pour the jackfruit pulp mixture.

8) Paralllely place a steamer and boil the water. Once water gets boiled, place the jackfruit pulp vessel in the steamer and steam it for 3 hrs

Fruit custard

Milk - 600 ml 

Sugar - 6 tsp

Custard powder - 6 tsp (60 ml)

Orange - 1.5 with 3 tsp sugar ( can be reduced to 2 tsp)

Apple - 1 large sized

Banana - 2 medium sized

1) Add 6 tsp sugar to 600ml milk and keep it for boil

2) In the mean time take 6 tsp of custard powder and mix it with cool milk slowly,so that it forms a slurry like smooth texture

There should not be any lumps.

(Somewhat like dosa batter consistency, neither too thick not too thin)

3)once the milk comes to boil, make the gas flame very low

4) Now with one hand slowly add the custard slurry to the boiling milk and with other hand keep stirring the milk mixture

5)Keep stirring until the milk thickens.

May be 2-3 minutes

There should not be again any lumps

6) once it cools down, refrigerate the custard mixture for atleast 2 hours

(you can keep the mixture overnight)

7) Once the mixture gets cold prepare the fruits

8)In a plate, add 2 to 3 tsp of sugar. Peel the orange skin and add it on top of sugar. Once all the orange is peeled, mix it well with sugar and refrigerate it for around 1 hr

After 1 hr, It will be sugar syrup kind. Mix all the orange along with its sugar syrup to the custard mixture 

9) Finely chop Apple and banana, and add it to custard mixture.

10) mix everything well. For crunchiness, add cashew.

Note: If the consistency is little thick, refrigerate it again for 1 hr so that water content in all fruits mix well with the custard.