Jell-O Rolls

Ingredients

1. Orange Jell-O -1(3 oz) package(you can use any flavor)
2.  Water - 1/2 cup
3. Mini Marshmallows- 1 cup

Method

• Take a baking pan and grease it with oil.
• In a large bowl combine Jell-O and water.
• Microwave on high for 1 min.
• Stir to combine until all gelatin dissolves.

• Add mini marshmallows and mix it well.

• Microwave on high for 40 sec, just until marshmallows begins to puff.

• Whisk until marshmallows are dissolved into the jell-O.

• Pour into the prepared baking pan and refrigerate for 30 min.
• When the jello-o is set run a knife around the edges and roll the jello-o and transfer the roll to the cutting board and cut them into 1 inch slices.

Enjoy!!!!

Almond Kulfi

Ingredient

1. Half & Half -1 pint (2 cups) can substitute with 1 cup whole milk & 1 cup Heavy cream
2. Almond flour/meal- 1/2 cup (grind 1/2 cup blanched almond )
3. Condensed milk -3.5 oz or 100 g
4. Cardamon powder-1/2 tsp

Method

• In a large sauce pan heat half and half in low flame.
• When it starts to boil allow it to boil for 3 min.
• Now add the Almond flour and stir continuously.
• When thick film start to form on top add condensed milk.Adjust the sugar according to your taste.
• Cook in low flame for 20 min and stir continuously or else it will stick to the bottom of the pan.
• Switch of the flame and add cardamon powder and set it aside to cool.
• Transfer the contents to the Popsicle or kulfi mold and freeze for 6-8 hrs
• Unmold them by washing under running water or gently remove from sides using sharp knife  and Garnish with almonds.

                                                                                                                                                                                  

Papad Ki Sabzi

Ingredients

1. Papad – ½ cup (4 lijjat papad)
2. Tomato – 2 (grind to a paste in a blender)
3. Green chilly – 1 finely chopped
4. Ginger – 1 inch piece grated or finely chopped
5. Cumin seeds – ½ tsp
6. Turmeric powder – ¼ tsp
7. Coriander powder – 1 tsp
8. Red chilly powder – ¼ tsp
9. Curd-1/2 cup(room temperature)
10. Dry fenugreek(methi) leaves – 1 tbsp
11. Oil – 2 to 3 tbsp
12. Coriander leaves for garnishing 
13. Salt to taste

Method

• Roast the papads or microwave  2 papad at a time for 30sec turn them over and microwave for additional 30sec.
• Add 1/2 cup water to the 1/2 cup curd and whisk well and keep aside.
• Add 2 tbs oil in a pan. When the oil is hot, add cumin seeds. Saute for while and then add asafoetida, turmeric powder, coriander powder and dry fenugreek leaves.Do this process in a slow flame so that the masala doesn't burn.
• Add tomato's puree,ginger and green chilly mix well.
• Add chilly powder and saute the masala well till the oil separates.
• After the oil separates add 1 cup water, cover and allow it to simmer for  3-4 min. 
• Add curd, little by little and stir the gravy constantly until it simmers again, else curd will separate.
• Add salt and little coriander leaves to the gravy.
• Break the papads in small pieces and add them to the gravy.Cover and cook in low flame for 2 min.
• Garnish with coriander leaves.Enjoy the dish with Chapatti,rice,or naan.

Note:You can also add onions to the dish,add finely chopped onions after adding cumin seeds and saute till the            onions are golden brown.

Pineapple Souffle

Ingredients

1. Butter   - 1/2 cup +1 tbs
2. Sugar   - 1 cup
3. Eggs     - 4
4. Bread    -  5 slices
5. Crushed pineapple, drained - 1(20 oz) can
6. Brown Sugar - 1/3 cup

Method

• Preheat oven to 350 F(175 C). Grease a 6 x 10 baking dish.
• Toast the bread slices with butter and cut into cubes and keep aside.
• Cream 1/2 cup butter and sugar together in a bowl until fluffy and light.
• Beat in the eggs one at a time, stir in the bread and pineapple until well blended.
• Pour the mixture into the prepared baking dish. Sprinkle brown sugar evenly over the top.
• Bake for 45 to 60 minutes, until the top of the bread is golden brown.
• Cool before serving it can be used warm or cold.Enjoy!!!!

Chocolate Cake Flan

Ingredients

For the Cake

1. Chocolate Cake Mix - 1 pack( I used Pillsbury Moist Supreme Devils Food Premium Cake Mix or use any chocolate cake recipe)
2. Water- 1 cup
3. Vegetable oil-1/2 cup
4. Eggs-3

For Caramel sauce (You can also use the Caramel Topping in Jars)

1. Sugar-3/4 cup
2.  Water-1/3cup

For the Flan

1.  Sweetened Condensed milk (not evaporated milk)-14 oz can
2. Milk-1 cup
3. Eggs-4
4. Cream cheese -4oz( optional) 
5. Vanilla extract-1 tsp

 Method

     

• Heat oven to 350°F. 
• Grease  cake pan with butter. 
• Pour 1/4 cup of the caramel topping in bottom of pan. 

 For preparing the Caramel Sauce(skip this step for preparing the sauce if using the ready made Caramel)

• Stir sugar and water in a small saucepan over  low heat until sugar dissolves. Increase heat to medium and boil without stirring. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes until liquid is a deep golden brown.
• Quickly Pour the Syrup to the prepared pan, swirling it around to coat the bottom.

  For the cake

•  Prepare the cake mix according to the package direction using  water, oil and 3 eggs with electric mixer on medium speed about 2 minutes, scraping bowl occasionally.
• Pour batter over caramel topping in pan.
• Combine cream cheese(if using), eggs, sweetened condensed milk,  milk and vanilla in blender container. Cover; blend on high speed until smooth, about 40 seconds. Slowly pour mixture over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.)
• Coat piece of foil with no-stick cooking spray .Cover cake pan with foil coated side down. 
• Place in large roasting pan; add 2 inch of hot water to roasting pan.
•  Bake about 1 hour or until toothpick inserted in cake comes out clean. Remove cake pan from water bath to cooling rack.
•  Cool 15 minutes. Remove foil and invert onto serving plate(loosen the sides using a knife,be careful while inverting the pan). Cool 1 hour at room temperature. Chill 4 hours or overnight.

 

Cream Cheese Flan

 

Ingredients  

     

1. Cream cheese- 8ounce( at room temperature)
2. Large Eggs -      3(at room temperature)
3. Sweetened condensed milk-1can (12-ounce)
4. Evaporated milk -1can(14-once)
5. Milk- 1 cup (at room temperature )
6. Vanilla Extract-1 tsp

For the Caramel Sauce

1. Sugar-3/4 cup
2.  Water-1/3cup

Method 

  For preparing the Caramel Sauce

• Stir sugar and water in a small saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes until liquid is a deep golden brown.
• Quickly Pour the Syrup  into a flan dish, pie plate or round souffle baking dish with shallow sides, swirling it around to coat the bottom.

 For Preparing the Custard

•  In a blender or large bowl combine condensed milk, cream cheese, eggs, and vanilla. Blend until smooth, about 30 seconds.
•   Pour the mixture into the prepared baking dish(coated with caramel sauce)

For preparing the Flan

• It will need to bake in a water-bath in the oven. Set the dish into a large baking pan with sides And carefully pour boiling water around the flan to come 2/3 the way up the sides. Carefully transfer to the preheated oven 325 degree F. 
• Bake for about 1 hour.
• Bake until sides are firmly set and only the very center of custards jiggle slightly (custards will firm up as they cool).
• Remove from the oven and water-bath and allow to cool completely.
• Refrigerate until cold, at least 4 hours and up to 24 hours. 
• Run small sharp knife around sides of custards. Invert each cup onto a dessert plate, shaking gently to release custard from pan.
•  Drizzle caramel sauce over custard. Serve cold.  
  
   
  
  
   

Rava Idly

Ingredients

1.  Rava-1cup
2.  Curd-1 1/4 cup
3.  Mustard Seeds-1 tsp
4. Oil-2tsp
5. Urad Dal-1tsp
6. Green chillies sliced -2-3 (finely sliced)
7. Curry leaves- 1 string(chopped)
8.  Baking soda-1/2 tsp (not baking powder)
9.  Water-6-8 tbs (sometime you may need more to make a smooth batter)
10.  salt to taste

Method:

•  In a pan heat oil and splutter mustard seeds and urad dal.After the mustard seeds crackle and urad dal turns golden brown, add chopped curry leaves and chillies. Sauté for 1min.
• Now Add Rava and saute for 3-5 minutes in medium flame.
• Switch off the gas and  let it cool for 5 minutes.
• Now add in salt and baking soda and mix well. 
• Add curd just before making the idly's and add required water to make smooth batter.
• Lightly oil the idly pans and pour the batter halfway in the moulds and steam for 10 – 12 minutes or until firm. Serve warm with Tomato chutney and coconut chammanthi.

Chicken Bartha

Ingredients

1. Chicken - 2 lbs(cut into bite size cubes)
2. Onions - 2(medium size,one roughly chopped and other finely chopped)
3. Tomatoes - 1 num(medium size)
4. Green chilly - 4 
5. Ginger - 1 piece or 1tbs ( roughly chopped)
6. Garlic - 4-5 cloves(roughly chopped)
7. Turmeric powder - 1/4tsp
8. Chilly powder - 1tbs
9. Garam Masala - 1tsp
10. Cumin powder - 1ts
11. Kasoori Methi - 3/4 tsp
12. Cashew(optional)-5-8 num
13. Tomato ketchup - 3tbs
14. Water - 1/2 cup
15. Oil - 2tbs
16. Cilantro or coriander leaves-2tbs
17. salt to taste

Method

• Heat 1tbs oil in a pan and saute onions(1 onions roughly chopped),ginger and garlic till they turn pink, now add tomatoes , green chilly and cashew and fry for few min.Now puree them and keep aside.
• Heat oil in another pan and add onions (finely chopped ),turmeric and salt and fry for 1min ,now add chicken and stir well ,cover and cook for 10min(until chicken is cooked) ,chicken will release lot of water and let the chicken cook in that water.
• Remove the lid and cook till the water is dried out and chicken become brownish.
• Add chilly powder ,Garam masala,kasoori methi and cumin and stir well for 1min.
• Add ketchup and fry for 1min,add masala puree and water mix well,check salt if needed add more salt, cook for 5min.
• Garnish with coriander leaves.

Source=Lekshmi Nair

Tiramisu

Ingredients

1. Mascaponia cheese or Cream cheese-8 oz pack (room temperature) i used both the cheese 4 oz each
2. Egg Yolks-3 num
3. Whip cream-1 1/2 cups
4. Sugar-6tbs
5. White cake mix(1/2 pack) or Lady finger cookies-1 pack
6. Coco Powder-for garnishing
7. Strong Coffee -1 1/2 cup (if using cake mix you may need more coffee)

Method

• Mix mascaponia or cream cheese(room temperature)and 3tbs sugar and mix well.
• In another heat proof bowl mix 3egg yolk and 3tbs sugar and mix well, place this in a double boiler system (the water should not touch the bowl) and cook the egg for 1-2 min stir continuously  until the egg yolk turn lemon yellow.
• Pour the egg mixture into cream cheese mixture and mix well,now add 2tbs strong coffee and mix well
• Mix whip cream into cream cheese  mixture .
• Dip lady finger in the coffee mixture [(if using cake mix bake the cake according to the package direction,cut the cake into half in the middle so that it forms two layer,place one layer and brush with coffee and place 1/2 of cream cheese mixture and dust with cocoa powder.place the other layer and brush the coffee over the cake and rest of the cream cheese mixture and dust with cocoa owder )]in a square tray until the bottom of the tray is fully covered.
• Now spread half of cream cheese mixture on top of the lady finger dust with cocoa powder ,now repeat a second layer by placing the lady finger dipped in coffee and spread the rest of the cream cheese mixture.
• Dust with cocoa powder and chill atleast for 8hrs.
• Enjoy your tiramisu 

Corn In Peanut And Tomato Sauce

Ingredients

1. Corn -4 (husk and corn silk removed and cut into 4-5 pieces)
2. Tomatoes-2 medium size (finely chopped and blanched)
3. Onions-1 medium finely chopped
4. Garlic-3-4 cloves (minced)
5. Ginger-1 small piece (grated)
6. Green chillies-3 num(finely chopped)
7. Coriander Powder -2tsp
8. Cumin Powder -2tsp
9. Turmeric Powder-1/4 tsp
10. Chilly Powder-1tsp
11. Peanuts-1/2 cup (dry roasted,skinned and ground)
12. Oil-1 tbs
13. Coriander leaves-to garnish
14. salt to taste
15. Water-1 cup

Method

• Add oil in a pan, add onion and fry till golden brown.
• Now add tomatoes,garlic,ginger and green chilly and fry for about 5min
• Add turmeric powder,coriander powder,cumin and chilly powder and fry for another 5 min.
• Add the ground peanuts and mix well.
• Add corn and mix until the corn is coated with the peanut and tomato gravy .cook for 5min.
• Now add 1 cup of water and cover and simmer for about 10-15min until the corn is cooked(if necessary add more water).
• Garnish with coriander leaves, enjoy the dish with roti.

Source-chachi's kitchen

ROSEMARY BISCOTTI

Ingredients

1. Unsalted Butter-1/4 cup(room temperature)
2. Olive Oil- 2tbs
3. Sugar-1/4 cup
4. Rosemary-1tbs (finely chopped)i didn't have fresh i used dried
5. Baking Powder-2tsp
6. Salt-1/4 tsp
7. Eggs-2 num
8. Cornmeal-1/3 cup
9. Unbleached All Purpose flour-1 2/3 cup
10. Milk-to brush the dough

Method

• Heat oven at 375 degree.
• Beat olive oil and butter using a electric mixture until smooth.
• Add sugar ,baking powder,salt and rosemary and mix until combined.
• Beat in egg and blend in cornmeal and flour,mixing until combined .Scrap down sides and bottom of bowl.
• Divide dough in half, working on a parchment paper-lined baking sheet with floured hands, form each piece of dough into flattish log -9"long by 1 1/2 "wide.
• Arrange the long in a cookie sheet (leave enough space in between the 2 logs),flatten slightly then brush with milk.
• Bake for 20 min, until cooked(until a  toothpick inserted comes out clean.Cool on wire rack for 1 hr.
• Reduce the temperature to 325 degrees
• Carefully remove the logs, one at a time to a cutting board.Cut the logs (with a serrated knife) diagonally to 1/2" thick. Arrange the biscotti,cut side down on the cookie sheets and bake for 10-12 min on each side or until light golden brown.
• Cool 1min, then remove from cookie sheets to wire racks to cool completely. Make about 2 dozens.

Green Peas And Mint Rice

Ingrediants

1.  Leftover rice-2 cups
2. Bay leaves-1
3. Cinnamon stick-1 piece
4. Cloves-2
5. Green Peas(frozen)-1/2 cup
6. Red chilly Powder-1/4 tsp
7. Turmeric powder-1/2 tsp
8. Pepper Powder-1 tsp
9. Garam masala-1 tsp
10. Mint leaves and Coriander leaves- to garnish
11. Oil-1 tbs
12. Salt to taste

Method

• Add oil in a pan when the oil get hot, add Cinnamon,cloves and bay leaves, for 1min.
• Add Turmeric powder and green peas cook for 2 min.
• Now add red chilly powder,pepper powder and garam masala fry till the raw smells goes.
• Add the cooked rice and stir well .
• Garnish with mint and coriander leaves.

Source-Priya's easy and tasty recipes

Cornmeal And Oats Idli

Ingredients

1.  Cornmeal -1 Cup
2.  Oats  -1 Cup
3. Yogurt -2 Cup
4. Green Chilly-3 -4 num(chopped finely)
5.  Mustard Seed-1 tsp
6. Urad Dal -1 tsp
7. Eno Salt or Baking Soda -1 tsp
8. Cashew Nuts -1 tbs (broken into small pieces)
9. Curry leaves-few
10. Oil-1tbs
11. Salt-to taste

Method

• Mix Cornmeal,oats,yogurt in a bowl.
• Add oil in a pan ,add mustard seeds,urad dal  let it  splutter, now add cashew green chillies,curry leaves and fry for few min
• Add the tempered mixture to the cornmeal and oats and mix well.
• Add baking soda and stir .
• Pour batter to the greased idli plates.
• Steam cook  the idly  for 15-20minutes
• Serve with chutney.

Source: Priya's recipe

Baked Rice /Arroz al Horno (Spain)

Ingredients

1. Olive Oil- 1tbs
2. Chicken Sausage-2 links(optional)
3. Potatoes-2 medium ,peeled and thickly sliced
4. Garlic-1 whole head  (outermost skin removed)
5. Tomatoes-2 medium (cut into wedges)
6. Basmati rice -2 Cups
7. Chickpeas-1 cup(soaked overnight and cooked)
8. Chicken broth(optional)or water -4 cup
9. Paprika-1 tsp(chilly powder)
10. Salt -To taste

Method

• Preheat oven at 400 F.
• In a Skillet, heat oil over medium heat.Add sausage(optional)and  potatoes and saute 5min or lightly browned.
• Add whole head garlic to pan and saute 2-3 min.
• Add tomatoes wedges to pan and saute another 2 to 3min ,remove from heat and keep aside.
• Place rice,chickpeas,broth/water,Paprika and salt in a saucepan .Bring to boil an dcook uncovered,10 min.
• Pour rice mixture into a baking dist(about 12 inch square).Arrange sausage(if using),potatoes,and tomatoes on top of rice,placing garlic in the center.Cover with aluminium foil an dbake for 25 min ,or until liquid is nearly absorbed.
• Remove from oven and allow to sit,still covered ,10 min.Uncover and serve from baking dish (do not serve garlic)

Peach Smoothie

Ingredients

1. Peaches-6 (Frozen or fresh)
2. Banana-1(peeled and cut into chunks)
3. Plain Yogurt-1/2 cup
4. Apple Juice-1 Cup
5. Ice cubes-6
6. Sugar-2tbs(optional, only if needed) 

Method

• Put the Peaches,ice ,banana.Apple juice and yogurt onto the blender container.
• Cover the blender with th elid and hold down the lid while you blend ,blend on high speed.
• Blend until the mixture is forthy and there are no big chunks of fruit and ice .
• Pour the smoothie into 2 glasses and serve right away.

KULCHA

Ingredients

1. Wheat Flour-2 1/2 cups
2. Flour(Maida)- 1cup
3. Yeast- 1 1/2 tsp
4. Baking Powder-1 tsp
5. Curd-1/4 cup
6. Milk-3/4 cup( warm milk)
7. Sugar-2tbs
8. Salt-1 1/2tsp
9. Butter or oil-2tbs

Method

• Add yeast to the warm milk and keep aside for 15min.
• Now take a large bowl and add both flour ,baking powder ,sugar and salt and mix them together.
• Add oil and mix well ,now add the curd and milk (milk with yeast) and make a soft dough, add some oil and let the dough sit aside for 6hrs .The dough will rise double in size.
• Take the dough and knead once again to break the air bubbles.
• Make 13-15 lemon size balls and dust them in  flour and roll them round like chapathi.
• Drizzle some oil in a hot griddle and put the kulcha's and cook on both side.
• Serve with Spicy Chole.

Source:Priya's easy and tasty recipe

Chicken Shawarma

Ingrediants
    For chicken:

1.  Chicken thighs-1 pound
2. Potatoes-2 num(cubed)
3. Curd-2tbs
4. Lime Juice-2tbs
5. Garam Masala(all spices)-2tsp
6. Vinegar-1tbs
7. Salt-To taste
8. Pepper-1tbs
9. Oil-to fry (shallow fry)

                        Marinate the chicken with all the ingredients  for 4 hrs or overnight.

 

  For Hummus:

1. Chick peas (Garbanzo beans)-1 Cup (soaked overnight and cooked)
2. Tahini paste-2tbs (Dry roast sesame seeds and grind them with little oil).
3. Mint leaves-3-4 num
4. Curd or Sour Cream-1/2 cup
5. Garlic-2 cloves
6. Lemon juice-1 lemon
7. Olive oil-3tbs
8. Red Pepper Flakes-2 tsp
9. Salt -To taste

  For Garlic Sauce:

1. Garlic-7-8 cloves
2. Mayonnaise(or yogurt)-3tbs
3. Vegetable Oil-2/3 Cup
4. Lemon Juice-1 lemon
5. Parsley-1tbs
6. Salt -to taste
7. Pepper-2tsp

For Serving:

1. Pita bread -4 num
2. Sliced Tomatoes -2
3. Onions-1 sliced length wise
4. Cucumber-1 Sliced 
5. Hummus,Garlic sauce and Chicken

Method

  For Hummus:

• In a food processor blend together Chickpeas,Tahini,Mint leaves,Curd,Garlic ,Lemon juice,Salt and 1 tbs Olive oil. Blend to a   smooth paste.
• Spread the mixture to a serving plate ,Sprinkle chilly flakes and add the olive oil on top of hummus. 

 For Garlic Sauce: 

 

• Finely slice Garlic and add oil little at a time and mix with spoon  until it stops absorbing.
• Keep adding the oil until it runs out.
• Now add Mayonnaise and mix well, if it is too mayonnaise add more oil.
• Add Parsley ,salt and pepper
• Put them in a jar and refrigerate.

For Chicken:

• Put oil in a pan and fry the chicken (shallow fry) or grill them until they are cooked.
• Cook the potatoes separately.
• Cut the chicken pieces  to thin Strips.Keep aside.

TO SERVE:

         Take Pita bread and spread hummus.Add chicken,Potatoes,onions,tomatoes and cucumber and garlic sauce.

Granola Bars

Ingredients

1.  Oats-2 Cups
2.  Almonds-1Cups(sliced)
3. Coconut Shredded -1 Cup
4. Wheat Germ-1/2 Cup (Toasted)
5. Unsalted Butter-3 Tbs
6. Honey-2/3 Cups 
7. Light Brown Sugar -1/4 Cups
8. Vanilla Extract-1 1/2 Tsp
9. Salt-1/4 teaspoon 
10. Pitted Dates-1/2 cup(chopped)
11. Dried Apricots-1/4 Cups(chopped)
12. Dried Cranberries-1/2 cups
13. Raisins-1/4 cups

Method

• Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper. 
• Toast Oats,Almonds and coconut together in baking sheet  for 10-12 min until light brown,Stir occasionally.
• Transfer the mixture to a large bowl and mix in the wheat germs.
• In a sauce pan add Butter ,Brown sugar ,Vanilla and Salt and bring to a boil in medium heat.
• Then pour over the toasted oats mixture.
• Add the dried fruits and mix well.
• Reduce the oven temperature to 300 F .
• Pour the mixture into a baking pan (8 by 12 inch).
• Wet your fingers and press the mixture evenly into the pan.
• Bake for 25-30 min until lightly brown.
• Cool for 2 to 3 hrs before cutting into squares.
• Store in a airtight container.

Source:Food Network( Ina )

 

Idly (Patriotic idly)

Ingredients

1. Raw rice or idly rice or Long grain rice-3 cups
2. Urad dal- 1cup
3. Fenugreek seeds(uluva)-2tbs
4. Carrot -2 (cooked and pureed)
5. spinach-1 cup(cooked and purred)
6. Salt -to taste

Method
         For Idly Batter :

• Soak Urad dal and Fenugreek overnight .soak rice separately over night.
• Grind urad dal and Fenugreek mixture to a smooth paste keep it aside.
• Now add rice and grind to a smooth mixture add enough water(add add to much water as idly need less water .
• Mix both mixture together in a big bowl and keep aside in a warm place to ferment,about 8hrs. (you will see the batter has risen).

      For Preparing Idly :

• Take the Ferment batter and add salt and mix well.
• Take a small bowl add 3 cups of batter and now add the carrot puree and mix well.
• Take another bowl and add 3 cups of batter and add the spinach puree and mix well.
• Heat the pressure cooker or idli cooker, grease the idly plates .
• Fill with the  idly batter(spinach and carrot) and cook them for about 10 minutes.
• Take out the plates n remove the idlis with spoon carefully.
• serve them hot with coconut chutney.

note:The leftover batter can be used for preparing dosa.

Tindoora(kovaka) Thoran

Ingrediants

1. Tindoora or Kovaka -1/2 pound (cut length wise or round)
2. Onions-1 num(medium size )
3. Tomatoes-1 num(medium size )
4. Green chillies-3 or 4  (if you like more spicy can add more)
5. Garlic-4-5 num(crushed)
6. Coconut Grated-1cup
7. Mustard seeds-1 tsp
8. Channa dal(kadala parupe)-1 tbs
9. Turmeric powder-1 1/2tsp
10. Chilly powder-1/2 tsp
11. Sugar-1/2 tbs
12. Lime-1 num
13. Coriander leaves-2tbs (finely chopped)
14. Salt -to taste
15. Oil-1tbs

Method

• Finely chop Onions ,tomatoes and green chilly and mix them together.
• In a sauce pan cook tindoora(kovaka) by adding enough water along with 1 tsp turmeric powder, chilly  powder and salt,keep aside
• Add oil in a pan and add Mustard seeds.
• Now add garlic and fry for 1/2 sec and add channa dal and fry till the channa dal turns light brown.
• Now add the onion,tomatoes and green chilly ,add turmeric and salt and fry until the onions and tomatoes are cooked, about 3 min, stir occasionally.
• Now add the cooked tindoora(kovaka) and sugar mix well.
• Add coconut and mix well and cook for 1 min.
• Add lime juice(2 tbs) and coriander leaves mix well  .Switch off the gas .
• Enjoy the dish with rice.

Source-Lekshmi Nair Recipe