Bajji

Besan flour - 1 cup

Rice flour - 0.25 cup (which is 4 tbsp)

Baking soda - 0.25 tsp

Salt - 0.25 tsp

Red chilli powder - 0.75 tsp

Ajwain - 1/8 tsp

Hing - 0.25 tsp

Mix all the dry ingredients. Add water. 

Mix with hands to make sure no lumps. 

Add a tsp of hot oil and mix with spoon.

Make bajji right away.

Fry in medium flame or low to med. Don't go above medium.

Venpongal in IP

Millet pongal tried below recipe in 2025. came out well.

little millet - soak overnight - 0.5 cup

mong dal - 1/3rd cup

PIP - made it in IP with a Pot inside IP vessel.

In a PIP vessel, add soaked millet, washed mong dal. 

millet/mong dal: hot water = 1:3.5   (USE hot water)

add shredded ginger, pepper (20 pieces)

PIP - low pressure 14 mins. wait for pressure to release naturally.

mask cooked millet and dal.

in 0.5 cup hot water, add salt. add salt water to the cooked millet and mong dal.

in ghee, do tadka of jeera/cumin seeds, 15 pieces of black pepper, little bit of hing.

in ghee, saute cashews and add it all to the pongal.

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below is old recipe

Rice 1.5 cup

Mong dal 0.5 cup

Dry roast both and then wash.

Rice and dal: water - 1: 3.5. 

Add shredded ginger, whole pepper, optional 1/2 or 1 g chilli.

Make in ip vessel directly. 

Rice mode LP 12 mins. 

Mash and Add salt. Ghee - roast jeera, curry leaves and cashew

dokhla

recipe card from hebbars kitchen

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INGREDIENTS

  

for batter:

• ▢1½ cup besan / gram flour
• ▢3 tbsp rava / semolina / suji, fine
• ▢½ tsp ginger paste
• ▢2 chilli, finely chopped
• ▢¼ tsp turmeric
• ▢1 tsp sugar
• ▢pinch hing / asafoetida
• ▢½ tsp salt
• ▢1 tbsp lemon juice
• ▢1 tbsp oil
• ▢1 cup water
• ▢½ tsp eno fruit salt

for tempering:

• ▢3 tsp oil
• ▢½ tsp mustard
• ▢½ tsp cumin / jeera
• ▢1 tsp sesame / til
• ▢pinch hing / asafoetida
• ▢few curry leaves
• ▢2 chilli, slit
• ▢¼ cup water
• ▢1 tsp sugar
• ▢¼ tsp salt
• ▢1 tsp lemon juice

for garnishing:

• ▢2 tbsp coconut, grated
• ▢2 tbsp coriander, finely chopped

INSTRUCTIONS

 

• firstly, in a large mixing bowl sieve 1½ cup besan and 3 tbsp rava.
• add ½ tsp ginger paste, 2 chilli, ¼ tsp turmeric, 1 tsp sugar, pinch hing, ½ tsp salt, 1 tbsp lemon juice and 1 tbsp oil.
• prepare a smooth batter adding 1 cup of water or as required.
• additionally, add ½ tsp of eno fruit salt. you can alternatively use a pinch of baking soda.
• immediately steam the dhokla batter for 20 minutes.
• further, cut the dhokla and pour tempering.
• garnish the dhokla with 2 tbsp chopped coriander leaves and 2 tbsp fresh grated coconut.
• finally, serve instant khaman dhokla with green chutney and tamarind chutney.

Powder to add to butter milk

Sukku

Jeera powder

Curry leaves powder

Hing

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Pepper

Salt

manam kamazhum rasam

Manam kamazhum rasam (no rasam powder rasam recipe):

In a vessel, add puli thanni, tomatoes, half green chilli, 1 red chilli, turmeric powder, salt, hing. let it boil.

Add parupu thanni. Let it froth and form a layer on top. Turn off the stove.

Add lots of chopped coriander leaves.

In a mortar, add 2 tsp jeera and 2 tsp pepper. Crush it with pestel.

In a mortar, add 5 garlic pieces. Crush it with pestel.

In ghee, add mustard seeds, crushed jeera and pepper powder, curry leaves. Add this to the rasam. In the same vessel add some more ghee and add crushed garlic and add it to rasam.

idiyaapam and thenga paal

For 4 of us, use 2.5 cups idiyappam maavu for dinner.

Idiyaapam maavu: water = 1:1.25

Dry roast idiyaapam maavu. Add little salt to maavu. Mix water. Whisk it. Add coconut oil.  Cook in a heavy bottomed vessel. Keep stirring continuously until it rolls into a ball. 

Puzhunga Vai. Keep stove in low, sprinkle water. Cover with a lid. After 5 minutes. Repeat it one more time.

Wet cloth and squeeze water. Wrap the maav with a wet towel on a plate. Pesanjify the maavu while it is wrapped in a cloth.

Maavu shouldn't stick. U can dip your hand in cold water if maavu is hot.

 After it is warm to touch. Remove the towel. Spread some coconut oil in ur hands. Knead the dough well. Wrap in a wet cloth and keep aside.

Oil and grease the twisting achu. Use the smallest hole plate. Oil and grease idli plate. 

Steam cook after the water comes to a boil for 6 to 7 mins. 

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Thenga paal:

Grind coconut, elachi and water. Take paal 2 times. 

Add jaggery to thenga paal and simmer.

millet upma

Wash millet multiple times.

Soak millet for 15 to 20 mins. 

Millet: water - 1:2.5. Boil the water with 1 tsp salt. 

Saute veggies. Add oil and ghee,  mustard,  1 g chilli, curry leaves,  hing,  onion,  diced carrots, peas. Add soaked millet and hot water.

Pressure cook in Small cooker for 3 whistles.

Methi Paratha

2 cups wheat flour

1/3 cup besan flour

1 tsp salt

1/4 tsp turmeric powder

1 tsp red chilli powder

little less than 1/2 tsp carrom seeds (ohmam seeds).

Dry kasoori methi - 2 tbsp

Mix all above dry ingredients. then add all wet ingredients.

1 tbsp giner paste

1/3 cup yogurt

 wash and finely chop methi leaves

2 tbsp oil

1/3 cup water

let it sit for 20 minutes.

Add finely chopped g chilli for some portion (for adults) before making balls.

Dont press with laddle while cooking in tawa. If pressing, do very gently. Flip it quickly in tawa. Dont make it crisp. 

arugula salad

Lemon basil vinegerette dressing with arugula, shaved carrots, cherry tom, parmesan cheese slices torn to small pieces, almonds.

We can add baby spinach.

tiffin sambar

For tiffin sambar use only half the puli u use for regular sambar . 

Pressure cook 0.5 cup toor dhal and 0.5 cup mong dal.. toor can be a little more dhan mong.. 

Soak 1 lime size puli in hot water. 

Splutter kadugu,  mendhiyam , 1 green chilli slit, curry leaves in nallenai 

Add 2 onions cut into long slivers , 2 tomatoes cut small & sauté . Add 1/2 tsp turmeric & 1/4 tsp hing . Sauté till the tomatoes are a little tender . Add extracted puli pulp., sambar powder 2 tsp, salt to taste. 

Add green capsicum & carrots as thaan 

Let it simmer till the thaan is cooked

Meanwhile dry roast 1 1/2tbsp coriander seeds1/2tsp pepper corns,1tbsp toor dhal & grind to a coarse powder . Can use curry podi instead

Add this powder to the boiling sambar

Let it simmer for a minute . Then add cooked dhal . Add enough water to get a consistency thinner than regular sambar . Let it simmer for 5 to 10 mins

Garnish with a lot of cilantro . Add a tsp of ghee