Egg Kuruma

Ingredients:

Boiled Egg - 4 nos
Onion - 1 - chopped
Tomato - 1 - chopped
Turmeric powder - 1/4 tsp
Green chilli - 4 nos
Mustard seeds - 1/4 tsp
Salt - 1/4 tsp or as per need
Oil - 2 tsp

For Grinding...

Grated coconut - 2 tsp
Cloves & Cinnamon stick(small) - 1
Aniseed(Fennel seeds) - 1/4 tsp
Cumin seeds - 1/4 tsp(optional)
Garlic - 2 nos
Ginger - 1 inch

Method:

1. Heat oil in a pan, splutter mustard seeds, add onion and green chilli. Fry until golden brown.
2. Add tomato, turmeric powder, salt and fry until oil gets separated.
3. Add the ground coconut paste and 1/4 cup of water let it boil for 5 mins.
4. Meanwhile cut the boiled eggs as required.
5. When the gravy become thick add the sliced eggs and mix gently.
6. Simmer gas and let it for 2 mins.

Hint:

-> When you boil eggs, add salt to it so that it wont crack.
-> Serve with aapam, idly, dosai, rice, roti/chappathi, biriyani, fried rice....Perfect match to all dishes.

Poori/Bhatura

Ingredients:

Wheat flour - 1 cup
water - 1/2
Salt - 1/4 tsp
Oil - for frying


Method:

1. Mix wheat flour and salt together. Add water and prepare dough.
2. Take a small amount of dough and roll it flat.
3. Heat oil in a pan, and fry one by one.


Hint:

-> Serve with channa, potato masal, kuruma....

Rasam Powder

Ingredients:

Cumin seeds - 1 cup
Black pepper - 1 cup
Corinader seeds - 1/2 cup
Toor dal/ Thuvaram paruppu - 1/2 cup
Red chilli - 15 nos or less

Method:

1. Heat a pan, and fry each ingredient separately without adding oil.
2. Grind them coarsely.




Hints:

-> when u prepare rasam, add 1 tsp of this powder. you will definitely feel the difference. Post your comment after that. People who never like rasam will become a fan of rasam soon....

Sweet Paniyaram

Ingredients:

Boiled rice/Ponni arisi - 1 cup
Un-Boiled rice/Pachai arisi - 1 cup
Urad Dal(Uzhundhu) - 1 tsp
Fenugreek seeds - 1/4 tsp
Jaggery - 1/4 kg or 250mg or as per need
Oil - as per need
Salt - as per need






Method:

1. Soak rice(both), urad dal and fenugreek seeds for 4 hours and grind.
2. Add salt, mix well and keep it for 8 hours or whole night.
3. Mix the jaggery in water(1/4 cup) and heat it to melt it. Filter it to remove dust.
4. Add it to the batter in medium heat and mix while adding. Do not add it too hot, as it may cook the batter and it'll be difficult to mix.
5. In the paniyaram vessel, add a drop of oil in each round(add oil even if it is non stick).
6. Add a scoop of batter in each round and close the lid. Cook in low flame.
7. Flip each paniyaram so that the other side also gets cooked. Serve hot.....

Raagi Batter

Ingredients:

Raagi flour - 1 cup
Onion - 1 - chopped
Spinach - chopped(optional)
Cumin powder - 1/2 tsp(optional)
Salt - 1/4 tsp or as per need
Water - 1/2 cup or little more.

Method:

1. Mix all ingredients together by adding water. Batter should be in semi-solid form(as in pic) and prepare adai(refer breakfast lable for raagi adai in my blog).

Batter Consitency....

RaagiAdai

Ingredients:

Raagi flour - 2 cups
Onion - 1 - chopped
Spinach - 1 cup - chopped (optional)
Salt - 1/2 tsp or as per need
Oil - As per need

Method:

1. Mix raagi flour, onion, spinach, salt with 1/2 cup of water(or little more). The batter should be in semi solid form.(see picture below).
2. Heat tava, take the batter in you hand, place it in the tava, and spread gently. If it is sticky, touch water(keep a bowl of water beside tava) and do the same.
3. Spread oil around adai. Let it cook for a minute and flip the adai, and let it cook for 1 min.

Raagi Batter consistency.....











Spread like this on tava.....












Suggestions:

-> Serve it hot with sambar, coconut chutney...
-> Sugar patients can take this often.
-> Also people who follow diet can add this in their menu.

StuffedBrinjal

Ingredients:

Brinjal - 5 nos (medium size)
Onion - 1 - chopped
Ginger garlic paste - 1 tsp(optional)
Oil - 3 tsp

For grinding....

Urad dal - 1 tsp
Channa dal - 2 tsp
Corriander seeds - 2 tsp
Cumin seeds - 1 tsp
Red chilli - 5 nos
Grated coconut - 3 tsp




Method:

1. Fry all ingredients for grinding and grind them.
2. Add onion, gingergarlic paste and salt to the ground paste and mix well.(see pic below)
3. Slice the brinjal and stuff the mixture into it.(see pic)
4. Heat oil in a pan, add the stuffed brinjal and the remaining stuffing and close the lid. Cook it in a low flame, so that it wont stick...
5. Turn often until cooked.

Stuffing...













Sliced Brinjal...






After Stuffing...