Vanilla Cake

Red chilly powder

Ingredients:
250 gm Red chilly

Method:
1. Spread the red chilly in sun light for 6-7 hours.
2. Dry roast the red chilly in low flame.
3. Make powder of roasted red chilly in mixer.
4. Get the fine powder by sieving.
5. Store the fine red chilly powder in air tight container.

Sweet corn masala

Ingredients:
1 cup Sweet corn
1/2 teaspoon Garam masala
1/2 teaspoon Chat masala
1/2 spoon Red chilly powder
1 spoon butter
1 cup Water
1/2 spoon Lemon juice
Salt

Method:
1. Cook sweet corn in water by adding 1/2 spoon salt.
2. Drain the water using colander. 
3. Melt butter in pan.
4. Add sweet corn, garam masala, chat masala, red chilly powder. Mix well.
5. Add salt if required. Cook for 2 min.
6. Turn of stove.
7. Add lemon juice. Mix well. Serve hot.

Note:
1. Black salt can be used instead of normal salt.

Sajje Khichadi (Pearl Millet Khichadi)

Ingredients:
1 cup Sajje (Pearl Millet)
1 cup Hesarubele (Green gram dal)
3 cup water
1 medium size onion
1 medium size tomato
2 Green chilly
1 spoon Red chilly powder
1 pinch Hingu (asafoetida)
4-5 spoon oil
Salt

Method:
1. Soak Sajje for 2 hours.
2. Add soaked sajje, hesarubele, salt and water in pressure cooker.
3. Cook till 2-3 whistle comes. Turn off stove.
4. Wait till pressure of cooker is released.
5. In pan, Heat oil.
6. Add chopped onion, garlic pieces. Fry till onion become translucent.
7. Add chopped tomato. Fry till tomato become soft.
8. Add green chilly paste.
9. Add red chilly powder and hingu.
10. Add cooked sajje and hesarubele.
11. Cook for 3-4 mins.
12. Serve with ghee.

Kadle kalu usli (Black Channa usli)

Ingredients:
1 Cup soaked Kadle kalu (Black channa)
1 Medium size Onion
2-3 Green Chilly
1/4 cup grated Coconut
5-6 Curry leaves
5-6 Spoon Oil
1 teaspoon Mustard seed
Coriander leaves
Salt
1 cup water


Method:
1. Add soaked kadle kalu and water into pressure cooker. Cook till 2 whistle come.
2. Turn off stove and wait till pressure is released.
3. Drain the water using colander.
4. Finely chop onion. Make long cut slices of chilly 
5. Heat oil in pan. Crackle mustard seed.
6. Add onion, green chilly and curry leaves. Fry till onion become transparent.
7. Add cooked kadle kalu. Fry for 4-5 min.
8. Add grated coconut. Cook for 2 min.
9. Add salt according to your taste.
10. Turn off stove. Garnish with coriander leaves

Note:
1. Soak kadle kalu (Black channa) overnight.

Ghee (Thuppa / Clarified butter)

Ingredients:
500 gm Unsalted butter
5-6 Garlic clove
5-6 curry leaves

1/2 teaspoon Turmeric powder
1/2 teaspoon menthya powder (Fenugreek powder)
Salt
Optionally 1/2 betel leave

Method:
1. Wash the butter using water. Drain the water.
2. Melt the butter in low flame.
3. Add crushed garlic, curry leaves and betel leave.
4. Add turmeric powder, menthya powder and salt.
5. Cook in low flame with constant stirring till large bubbles comes.
6. Filter into glass jars when it is still hot.

Note:
1. Dry roast fenugreek seed. Allow it to cool. Make fine powder.

Shavigebath (Vermicelli bath)

Ingredients:
2 cup Shavige (Vermicelli)
1/2 cup beans, carrot
1/4 cup Capsicum
1/4 cup Green peas
1 medium size onion
4-5 Green chilly
1/4 cup grated Coconut
1 spoon Channa dal
1 spoon Urd dal
1 tea spoon Mustard seed
1/4 cup Oil
7-8 curry leaves
1/2 spoon Turmeric powder
4 cup water for cooking vermicelli
Coriander leaves 
1 spoon Ghee
9-10 Cashew nut

Method:

Cooking Vermicelli:
1. Bring water to boil in a vessel. 
2. When water starts boiling add vermicelli and cook for 2-3 min. It should not be overcooked.
3. Now drain the water using colander.
4. Pour some cold water over vermicelli in colander.
5. Allow the water to drain for 4-5 mins. This make vermicelli non-sticky.
6. This cooked vermicelli has to be used immediately, otherwise it will stick to each other.

Preparing Bath:
1. Heat oil in pan. 
2. Crackle mustard seed. 
3. Add channa dal and urd dal. Fry till it become golden brown.
4. Add chopped onion, green chilly and curry leaves. Fry till onion become translucent.
5. Add beans, carrot, green peas and cook well.
6. Add capsicum and cook for 3-4 min.
7. Add turmeric powder and salt.
8. Add cooked vermicelli and grated coconut. Mix well. 
9. Garnish with coriander leaves.
10. Heat ghee in small pan. Roast cashew in low flame.
11. Serve hot with roasted cashew.

Note:
1. Beans and carrot can be cooked in pressure cooker to reduce time.
2. Cashew nut is optional but it give great taste.
3. Channa dal and urd dal is optional when green peas is used.