Ajwan leaf Bhajji

Ingredients:
Ajwan leaf
Gram flour
Turmeric powder : a generous pinch
Soda                   : a pinch
water                  : to make the paste
Salt                     : as per taste
Oil                      : for deep frying

Method:

• Wash the ajwan leaf and spread on a plate to dry
• keep the oil for boiling
• Take gram flour, haldi, soda and salt in a bowl
• Add water little by little to make a lump free paste( paste consistency should neither be too thick nor too runny)
• Add 2-3 spn of boiling oil into the paste and give a good mix quickly (be careful)

• Dip 1 leaf or 2 at a time in the batter and leave in hot oil
• fry on both sides till golden brown

• prepare the bhajjis just before having it, else it turns soggy

Corn Methi Pulao

Ingredients:
Basmati rice              : 1 cup
pepper corns            : 4-6
cinnamon                  : 1 inch
cloves                       : 4
green cardamom pods: 4
onion sliced               : 1
methi/fenugreek laeves, chopped: 1 cup
sweet corn kernels    : 1/2 cup
turmeric                    : 1/4 tspn
ghee                         : 1 tbspn
oil                            : 1 tbspn
salt                           : to taste

Method:

• Wash rice n keep aside
• put 2 cups of water to boil
• heat oil in a pressure cooker, add pepper corns, cinnamon , cloves, cardamom. Let these sizzle 
• Then add onion n fry for some time
• add in the fenugreek leaves, corn kernels and turmeric. stir for a few seconds

• finally add rice n 2 cups of hot water along with salt n pressure cook for 1 whistle
• allow the steam to escape before opening. Add a tbspn of ghee and gently fluff the pulao with a fork to loosen the rice grains
• serve hot with fresh curds

Sweet Coconut milk/ Kai halu

Ingredients:
coconut shredded  -1 half
jaggery      - 1/2 cup
water         - 1 cup
Cardamom - 5

Method:

• Heat and dissolve jaggery in a cup of water. Bring to boil. 
• grind together coconut and cardamom to super fine paste. ( or else replace with store brought coconut milk )
• pour the paste into the cooled jaggery syrup

• add pinch of salt and mix
• It is served cold
  
  
  
  
• makes a great combo with Idlis
• Serves 4