Ricotta Fritters

• Vegetable oil, for frying

• 3 large eggs

• 1/4 cup granulated sugar

• 1/2 teaspoon pure vanilla extract

• 1/2 pound whole milk ricotta cheese (1cup)

• 1 1/4 cups all-purpose flour

• 2 teaspoons baking powder

• Confectioners' sugar, for dusting

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Directions

1. In a large saucepan, heat 2 inches of vegetable oil to 375°. Set a large wire rack over a baking sheet, top with paper towels and position it near the saucepan.

2. Meanwhile, in a large bowl, beat the eggs, granulated sugar and vanilla with a wooden spoon. Add the ricotta and beat until smooth. Add the flour and baking powder and beat just until blended.

3. Using a very small ice cream scoop or 2 teaspoons, slide 8 walnut-size rounds of batter into the hot oil. Fry over moderate heat until deep golden all over and cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the fritters to the rack to drain. Continue frying the remaining fritters in batches of 8. Arrange the fritters on a platter and dust well with confectioners' sugar.

Ghee Rice

• 1 cup basmati rice – 200 grams

• ▢ 1 cup onions – thinly sliced or 1 medium to large onion

• ▢ 1 inch ginger – peeled

• ▢ 2 to 3 garlic cloves – small to medium-sized, peeled

• ▢ 1 green chilli or 1 teaspoon chopped green chilli

• ▢ ½ cup green peas use about ¾ to 1 cup of any mixed chopped vegetables – fresh or frozen

• ▢ ⅓ cup chopped french beans

• ▢ 5 to 6 curry leaves or 1 medium sized tej patta (Indian bay leaf)

• ▢ 3 to 4 cloves

• ▢ 3 to 4 green cardamoms

• ▢ 1 inch cinnamon

• ▢ 1 single strand of mace

• ▢ ½ teaspoon cumin seeds

• ▢ ¾ cup Coconut Milk (Thick) – fresh or canned

• ▢ 1 to 1.25 cups water or add as required

• ▢ 2 tablespoons oil

• ▢ coriander leaves – chopped (cilantro) or mint leaves for garnish

• ▢ salt as required

INSTRUCTIONS

Preparation

• Rinse basmati rice very well in water till the water runs clear of the starch. Soak the rice in enough water for 20 minutes. After 20 minutes, drain the rice and keep aside.

• When the rice is soaking, prep the vegetables by chopping them. Slice 1 medium to large onion thinly (1 cup thinly sliced onions).

• Crush 1 inch ginger + 2 to 3 peeled garlic cloves + 1 green chili in a mortar-pestle. Set aside.

Making thengai paal sadam

• Heat oil in a 2 litre pressure cooker and add the whole spices – cloves, green cardamoms, cinnamon, mace strand and cumin seeds.

  Fry the spices till they splutter and become fragrant on a low heat.

• Now add the thinly sliced onions and curry leaves. If you do not have curry leaves, then add 1 medium sized tej patta when you fry the whole spices. Stir very well.

• Sauté till the onions turn light golden or translucent stirring often on a low to medium-low heat.

• Then add the crushed ginger-garlic-green chili paste. Stir and sauté for 10 to 12 seconds till the raw aroma of ginger and garlic goes away.

• Now add cashews, which have been chopped. Cashews are optional and you can skip them. Stir again.

• Now add the mixed vegetables. You can add any mixed vegetables that you like. I added green peas and chopped french beans.

• Stir and sauté the vegetables for a minute.

• Then add the soaked basmati rice.

• Gently mix and stir the basmati rice with the rest of the ingredients.

Cooking coconut milk rice

• Now pour ¾ cup of thick coconut milk. You can also add 1 cup thick coconut milk.

• Add 1 to 1.25 cups water. Stir and mix well. If using 1 cup coconut milk, then add 0.75 to 1 cup water.

• Then season with salt. Taste the stock , it should feel slightly salty.

• Cover and pressure cook for 1 to 2 whistles or for 8 to 9 minutes on medium to medium-high heat.

• When the pressure settles down naturally, then only open the lid and gently fluff the rice.

• Garnish with some chopped coriander or mint leaves. Serve coconut milk rice with salad, raita, pickle or a biryani shorba gravy.

VIDEO

NOTES

• Use aged basmati rice for the best texture and flavor. Any Indian variety of non-sticky short-grained or medium-grained rice also can be used in the recipe. 

• Feel free to include vegetable of your choice or you can skip them altogether. 

• Remember to add the correct amount of liquids (both coconut milk and water) depending on the quality and type of rice will be using. In this recipe, for 1 cup of basmati rice, you need to add about 1.75 to 2 cups of the liquids.

• This recipe can be easily doubled or tripled to make a larger serving. You can also halve the recipe. 

Adai

Idly Rice – 1 cup

Thuvar Dhal – 1/4 cup

Channa Dhal – 1/4 cup

Urad Dhal – 1/4 cup

Moong Dhal - 1/8 cup

Red Chilli – 5

Fennel - 1 tsp

Ginger - a small pc.

Onion – 1, chopped

Coconut – ¼ cup, grated

Curry Leaves - chopped

Drumstick Leaves / Spinach - 1 cup, chopped (optional)

Asafetida – 1 tsp

Salt

Gingelly Oil

In a medium bowl add Idly Rice, Thuvar Dhal, Channa Dhal, Urad Dhal and Moong Dhal. Wash the Rice and Dhal well until the water runs clear; then let soak in Water along with Red Chillies for at least 4 hours.

Grind the soaked Rice and Dhal to a fine paste along with Fennel seeds and a small piece of Ginger.

Transfer the Batter to a bowl and add Onion, Coconut gratings, Curry Leaves, Drumstick leaves, Asafetida and required Salt. Mix well.

Heat Dosa Tawa in medium heat. Grease with Oil. Pour a big ladle of Batter in the tawa and spread evenly. Pour Gingelly Oil around the corners of the Adai. Turn over and cook other side also.

Serve warm with Aviyal, Butter and Jaggery or any other South Indian Chutneys.