Rice Puttu

Ingredients:

• 1/2 kg Rice
• Water to sprinkle
• 1/2 Grated coconut
• Salt to taste

How to make Rice Puttu:

• Soak rice in water for about 4 hours, drain and grind it to make powder.
• Cook the powder for about 5 minutes, while heating stir it.
• Let it cool.
• Combine salt with little water and sprinkle this to the powdered rice just to make the powder wet.
• Place a handful of grated coconut in the puttukutty (special utensil) and then put rice powder till half, now add another handful of grated coconut.
• Close the lid and steam Puttu for about 2 minutes.

Badam Pak

Ingredients:

• 500 gms Khoya
• 700 gms Sugar
• 300 gms Almonds
• 250 gms Ghee
• 1 Cup rose water
• 2 tsp Cardamom powder
• 1/2 tsp Nutmeg powder

How to make Badam Pak:

• Mix sugar and rose water.
• Boil it.
• Add khoya to make it smooth.
• Put blanched almonds and add ghee.
• Cook over medium flame till the mixture leaves the sides of the pan.
• Mix cardamom and nutmeg powder.
• Spread the mixture on it.
• Keep it for cooling.
• Cut into squares.
• Badam Pak is ready.

Blueberry Cobbler

Ingredients:

• 2-1/2 Cups fresh or frozen blueberries
• 1-3/4 Cups all-purpose flour
• 1/2 Lemon, juiced
• 1 Cup white sugar, or to taste
• 1 tbsp Butter, melted
• 4 tsp Baking powder
• 6 tbsp White sugar
• 5 tbsp Butter
• 2 tsp Sugar
• 1 tsp Vanilla extract
• 1/2 tsp All-purpose flour
• 1 Pinch ground cinnamon
• 1 Cup milk

How to make Blueberry Cobbler:

• Preheat the oven to 375 degrees F.
• Grease the 8 inch square baking dish.
• Mix the blueberries with lemon juice and vanilla.
• Now place the blueberries into the baking dish.
• Sprinkle with 1 cup of sugar and 1/2 tsp of flour, then stir in the tbsp of melted butter, keep aside.
• Take a bowl, and add 1-3/4 cups of flour, baking powder, and 6 tbsp sugar.
• Rub in the 5 tbsp butter using fingers or cut in with a pastry blender in small pieces.
• Make a well in the middle and stir in the milk.
• Mix just till moistened.
• Cover and let batter rest for about 10 minutes.
• Spoon the batter over blueberries, leaving only a few tiny holes for the berries to peek through.
• Combine together the cinnamon and 2 tsp sugar, sprinkle over the top.
• Bake for about 20 to 25 minutes in the preheated oven.
• Let it cool till just warm before serving.

Chekkalu

Ingredients:

• 2 Cups rice flour
• 4 tbsp Bengal gram
• 2 tbsp Ground nuts
• 6 Green chilies
• 1 tsp Salt
• Oil for frying
• Water to make dough

How to make Chekkalu:

• Grind green chillies to make a fine paste.
• Combine rice flour, ground nuts, roasted Bengal gram, salt and chilli paste, mix well.
• Add sufficient water and knead the mixture into soft and stiff dough.
• Make lime sized balls from the dough.
• Now flatten each ball into a circle using your fingers and palm.
• Heat oil in a skillet and deep-fry them until golden brown.
• Now Store Chakkalu in an airtight container.

Afelia

Ingredients:

• 750 gm Pork fillet
• 2 tsp Coriander Seeds(crushed)
• 500 gm Potatoes (peeled and chopped)
• 1/4 cup Butter
• 1 cup Red Wine
• 250 gm Small Mushrooms
• Black Pepper(Freshly grounded)
• Salt as per taste

How to make Afelia:

• Chop the pork into 3 cm pieces.
• Melt half of butter in a pan and fry potatoes.
• Take out the potatoes and keep aside.
• Melt remaining butter and fry pork pieces on each side. Leave aside.
• Clean and trim mushrooms and saute them in the pan next to pork.
• Combine the mushrooms and meat. Reduce the flame to low.
• Add pepper and salt. Pour wine and put fried potatoes on top.
• Add coriander seeds and cover with lid.
• Cook for about 45 minutes.
• Afelia is ready. Serve it with green salad

Beans Poriyal

Ingredients:

• 1/2 Kg Carrots
• 1/2 Kg Beans
• 2 Onions (medium)
• 1 tsp Coconut oil
• 1 tsp Mustard seeds
• 1 tsp Red chilli powder
• 1 tsp Turmeric powder
• Few curry leaves

How to make Beans Poriyal:

• Wash carrots and beans properly.
• Cut them into small pieces.
• Cut onion into slices
• Add chilli powder, turmeric powder, onion slices and salt.
• Pour some water and cook the mixture till vegetables are cooked.
• Heat the oil.
• Put mustard seeds and curry leaves.
• Saute it well.
• Pour it over the cooked vegetables.
• Beans Poriyal is ready.

Egg Drop Soup

Few Soups Can Be Prepared as quickly or hit the spot quite like this one.Halve the recipe if you want just 2 servings.

Prep and cook time: 10 minutes
4 Servings

2 Cans (14 1/2 Ounces Each) Reduced-Sodium Chicken Broth
2 Thin Slices Fresh Ginger (Optional, but recommended)
2 Eggs, Beaten
2 Green Onions, Chopped
1/2 Seasame Oil

1: Bring Broth and Ginger To a Boil In a Small Saucpen
2:Hold a Serving spoon upside down over the pan and slowly pour the eggs over the spoon so they drip in the ribbons into the simmering soup.
3: Add Green Onions and seasame oil, Remove Ginger, Serve Immediately

Total Carbohydrates Per Serving: 2 Grams (Count Only 2 "Digestibnle" Carbs when doing Atkins); Protein: 6.5 Grams Fat; 4 Grams; Calories: 74