Method

• Dry roast khus-khus in a pan and mix with jaggery and coconut, while stirring constantly.
• Make small balls of the mixture.
• In a kadhai, boil water and add rice flour, salt and stir well. 
• Knead the dough well and roll into small circular discs.
• Stuff the filling and seal the edges at the top.
• Steam the sweet modak for 15-20 minutes.
• Modaks are ready to be served with desi ghee.

Method

• In a kadhai, boil the milk on a medium flame till it has reduced to half its original volume. Keep stirring intermittently to prevent the milk from scorching. Once done, let the milk cool to a lukewarm temperature.
• Meanwhile, add jaggery to a heavy saucepan and let it melt. Use 2 tbsp of water if required.
• Next, add the reduced milk to the melted jaggery and mix well till they have blended.
• Then, add some dahi to the mixture and stir gently to mix.
• Next, pour this mix into a handi and keep in a warm, dark spot for the Mishti Doi to set.
• When the Mishti Doi has set (it takes a few hours), refrigerate it for a few hours and then serve.

Method

• Heat a kadhai and dry-roast the sesame seeds in it on a medium flame till they have turned pinkish in colour. Take off the flame and keep aside in a paraat (big, flat plate with shallow edges). 
• Heat the ghee in the same kadhai and add the jaggery. Mix well and cook on a medium flame for 3 to 4 minutes. Keep stirring continuously. 
• Then, add in the roasted sesame seeds and mix well. 
• Once the mixture is ready, transfer it onto the greased back of an overturned thali. 
• Roll out the mixture like you would a chappati and then using a knife, cut it into squares of preferred size. 
• Let it cool and then store in an air-tight container.

Method

• In a kadhai, boil water and add in the ripe mango pieces, salt, MTR Haldi/Turmeric Powder, MTR Lal Mirch/Red Chilli Powder and MTR Sambar Powder and allow it all to cook.
• In a cup, carefully mix the rice flour with water and the powdered jaggery, while avoiding forming lumps. Keep aside.
• Once the mango pieces have cooked well and turned mushy, add in rice flour water and tamarind pulp and cook for a minute more. Turn off the flame.
• In a separate kadhai, heat oil and add in the methi dana. Once it has turned maroon in colour, toss in the sarson. When it starts to splutter, add in the jeera, kadipatta, green chillies and hing, and then turn off the flame.
• Add this seasoning to the Pulusu.
• Serve hot with hot rice and ghee.

Method

• Wash the rice and soak it in water for an hour. 
• Drain out the excess water and spread out the rice on a plate. Let it dry a bit under the shadows. 
• When the rice is still a bit damp, toss it into a mixer-grinder and grind it to a fine powder. 
• In a bowl, mix the jaggery with ½-a-cup of water and then put it to heat. 
• Once the jaggery has dissolved, turn off the flame and strain the liquid to remove any dust particles. 
• Further heat this jaggery water to form a thick syrup. To check if the syrup is of the right consistency, take a spoonful and pour it in some water. Ideally, the syrup should float up shaped like a ball. 
• At this point, take the syrup off the flame, and add in the elaichi powder and ginger powder. Then, slowly start adding the rice powder to the mix. 
• Keep stirring while adding the rice. The powder will get cooked in the heat of the syrup.
• Next, pour enough oil into a kadhai to allow for deep-frying and then add the ghee to it. Heat the kadhai on a medium flame. 
• Take a plastic paper sheet and smear it with oil. Take a small ball of the dough and using your palms, flatten it on the plastic paper till it is shaped like a roti. 
• Deep-fry these in the oil.
• Remove when done and drain out any excess oil.
• Serve hot, and store the remaining ones when they have cooled down in an airtight container

Method

Method

• In a frying pan, dry roast the chana dal on a low flame till it begins to change colour and starts giving off a heady aroma. Take care that it doesn’t turn brown, or else it will overpower the dish’s taste in an unpleasant way. Once done, transfer to a plate and allow it to cool. 
• In the same frying pan, dry roast the urad dal till it turns pinkish in colour. Transfer to a plate and allow it to cool.
• Again, in the same pan, dry roast the arhar dal and transfer to a plate for cooling.
• Next, dry-roast the grated coconut till the strands turn crisp. Transfer the coconut onto a separate plate.
• Add 1 tsp of oil to the frying pan and fry the sabut lal mirch and the Kashmiri mirch on a low flame, stirring continuously. After about half a minute, add the kadipatta and continue to stir till the mirch and the leaves turn crisp. Transfer them to the roasted coconut plate.
• Now, dry roast the imli on a low flame till it turns crisp and loses all its moisture. Transfer it to the plate with the roasted mirch. Allow everything to cool.
• Once the ingredients have reached room temperature, coarsely grind each dal separately and transfer both into one big bowl.
• Next, grind together the mirch, kadipatta, imli, coconut and salt to get a coarse powder. Transfer to the bowl containing the dal powder and mix well.
• Prepare the tempering. Heat 1 tbsp oil in a kadhai and add the mustard seeds. As they start spluttering, add hing and the MTR Haldi/Turmeric Powder and switch off the flame. Pour this tempering over the mixture in the bowl and mix well again. 
• Check for and adjust the seasoning if required. 
• The Chutney Pudi is ready to be served with idlis, dosas, or steaming hot white rice with a dollop of ghee on it.
• Store the remaining Pudi in an air-tight container.

Method

• Thoroughly wash the chana dal in water and pressure cook it on a high flame, timing it to 3 whistles.
• Allow the steam to escape naturally and then drain out the water from the pressure cooker. Add the gud to the dal and cook it for another 10 minutes on a medium flame or till it dissolves. Then, take it off the flame and set it aside for cooling.
• When the gud-dal mix has cooled down, put it through a mixer-grinder and work up a smooth paste without adding any water.
• Transfer it to a vessel and add the elaichi powder. Mix well and keep aside.
• Next, mix the maida with the sooji, MTR Haldi/Turmeric Powder, and salt. Then, add a bit of oil and water as required to make a roti-like dough.
• Cover and set aside for an hour.
• Make small 1-inch balls of the dough and flatten them into small circles using your palms.
• Now, place a teaspoon of the chana mixture at the centre of a flat dough circle. Cover it with another flat circle. Seal the edges by deftly pressing down with your fingertips.
• On a plastic sheet, apply an even coat of oil. Now, place the stuffed flat dough circle on it and gently roll it out like a chapati, making sure that the stuffing doesn’t spill out.
• Heat a flat tawa on high flame. Place the chapati on it and cook till both sides have turned golden brown.
• Serve the Holige hot or cool.