RECIPES: – SUGAR-COATED DOUGHNUTS ; POMELO ORANGE SMOOTHIE ; CHATTI MASIYAL :
Maida-3 cups; eggs-3; sugar-1/2 cup; baking powder-3 tbsp; melted butter (unsalted) – 3 tbsp.
Beat the eggs well ad mix with maida, sugar, melted butter and baking powder. The consistency should be like that of chapatti dough. If it is too thick, add very little milk and knead the dough. Roll it out and make thick small chapattis of this dough. To get perfect circles, use a bangle. Then use a small bottle cap and carve out the centre of the dough. Deep fry in oil in low heat and keep turning the sides till golden brown. Remove on to a tray of powdered sugar or icing sugar and coat on both sides. Enjoy your mouthwatering doughnuts round the year.
POMELO ORANGE SMOOTHIE:
½ pomelo, peeled and deseeded; 1 orange peeled and deseeded; 2 small bananas; 1 cup fresh baby spinach, finely chopped; 1 tsp Chita seeds( soaked in water for a few minutes); water as required; ice cubes.
Place all ingredients in a blender. Blend until smooth. Serve in chilled serving glasses with ice cubes.
Colocasia /Taro root-100gms; turmeric powder- ½ tsp; red chilli powder-1/2 tsp; sambar powder-3 tsps; jiggery-2 tsps grated ; a lemon-sized ball of tamarind; a generous pinch of asafetida; salt to taste.
Mustard seeds, fenugreek seeds; dry red chillies, a bunch of curry leaves , coconut oil.
Pressure cook colocasia for 3 whistles, peel and cut into medium bite-sized pieces. Extract tamarind juice with 2 cups of water and bring it to a boil in an earthen pot. Add the boiled colocasia to the tamarind water. Add turmeric powder, salt and chilli powder and cook until the gravy thickens a little. Gently mash some of the colocasia pieces. Add sambar powder and jiggery. Continue to cook for a few more minutes. You can add a little rice flour mixed in water to thicken the gravy further. Season with mustard seeds, fenugreek seeds, curry leaves and red chilies in coconut oil.