Mysore Bonda

Ingredients:

All purpose flour (maida) - 1 cup
Rice flour - 1/4 cup
Yogurt - 1 cup
Water - 1 cup
Baking soda - 1/2 tsp
Carrot (finely diced) - 1/4 cup
Green chillies - 2 (finely chopped)
Ginger - 1 inch (finely chopped)
Salt - as per taste
Oil - for deep frying
Cumin seeds - 2 tbsp

Procedure:

1. In a bowl mix all purpose flour (maida), rice flour, baking soda and salt.
2. Add yogurt and water slowly and mix well.
3. Add carrots, green chillies, ginger and cumin seeds.
4. In a big wok take oil. Once it is hot reduce the flame to medium.
5. Wet your hands and take small quantities of mixture and put into the oil. Once they get golden color, remove them from oil and put on the blotting paper to absorb excess oil.
6. Serve hot with pickle or chutney.

Hint: For nice and round appearance of bondas, you can keep the mixture aside for 1hr before frying them.

Quick Tomato Pickle

Ingredients:

Tomatoes - 750 gr
Turmeric - 1 and 1/2 tsp
Salt - as per taste
Oil - 5 tbsp
Dried Red chillies - 3 (broken)
Red chilli powder - 3 tbsp ( or as per taste)
Asafoetida - 1 tsp
Mustard seeds - 2 tbsp

Procedure:

1. In a pan take 2 tbsp of oil. Once it is hot add diced/ cubed tomatoes along with salt and turmeric. Cover it and cook till the tomatoes are cooked.
2. Once tomatoes are done strain them so that excess liquid is gone.
3. In a pan take rest of the oil. Once it is hot add mustard seeds. When they splutter add red chillies and asafoetida. Fry for 1 min or so.
4. Now add the red chilli powder to it. And fry for about 1 min or so.
5. Finally add tomatoes and mix well till every thing is incorporated well. Continue cooking for about 4 min, by stirring continuously.
6. You can store the pickle for even 2 to 3 weeks. It goes well with plain rice, coconut rice or even dosa or idli

Coconut Rice

Ingredients:

Basmati Rice - 2 cups
Oil - 3 tbsp
Shredded coconut (fresh or dried) - 1 cup
Mustard seeds - 2tbsp
Urad dal - 2 tbsp
Chana dal - 2 tbsp
Green Chillies - 2 (chopped)
Dried Red chillies - 2 (split)
Onions - 4 (sliced)
Cashews - 1/2 cup (or as required)
Salt - as per taste
Cilantro - for garnish
Curry leaves - 12 to 14 no.

Procedure:

1. Cook the rice in a rice cooker with enough quantity of water and set it aside.
2. In a wok take oil. Once hot add mustard seeds. When they splutter add urad and chana dal. Fry till the dals start to change colour.
3. Now add cashews, green chillies and red chillies. Fry till cashews becomes crunchy.
4. Add onions and curry leaves. Saute till they become tender.
5. Add rice along with shredded coconut. Fry for about 7 to 10 min, so that everything is mixed well and rice his heated all the way through.
6. Finally add salt and mix well. Garnish with cilantro and serve hot with Rasam or any pickle.