Egg rice

Ingredients:

Boiled rice - 1 cup
Egg - 2 nos
Big onion - 1(chopped)
Turmeric powder - 1/4 tsp
Garam masala powder - 1/4 tsp(optional)
Green chilli - 2 nos
Mustard seeds - 1/4 tsp
Oil - 2 tsp
Salt - 1/4 tsp or as per need
Curry leaves - few
Coiander leaves - few





Method:

1. Heat oil in a pan, splutter mustard seeds, add onion, green chilli, curryleaves, turmeric powder, garam masala powder, salt and fry till oil gets separated.
2. Break 2 eggs on this and mix well. Fry till it is boiled.
3. Simmer the gas and add rice and coriander leaves now and mix well.

Note:

Most important thing about this dish is "eat it hot...hot", with chips or any gravy item. Oops...! Though its a high calorie food, you can have it monthly once in your home itself, instead of going to a restaurant. Why i am saying this is, if we go to restaurant and thought of having this dish, that day definitely we will consume high calorie food . yes, with starters and deserts, do you agree this?? Hope you are ready for a lovely week end dish. You can prepare this dish for kids in a different way. Add egg, tumeric, pepper, and prepare egg poriyal first and then mix it with rice. Very healthy food for them, without spiciness, definitely they will love to have this egg rice.

GreenChilli Kaara chutney

Ingredients:

Small onions - 15 nos
Garlic - 5 nos
Ginger - 1 inch
Green chilli - 4 nos
Tomato - 1 nos
Coconut - 2 tsp
Fennel seeds - 1/4 tsp
Urad dal/Uzhundu - 1/2 tsp
Oil - 4 tsp
Salt - 1/2 tsp or as per need
Curry leaves - few




Method:

1. Heat 2 tsp of oil in a pan, add onion, ginger, garlic, green chilli,fennel seeds and coconut. Fry well and keep it aside.
2. In the same pan, fry urad dal until the color changes slightly brown.
3. Now add 1 tsp of oil and add chopped tomatoes and fry till the skin pealed off from tomatoes.
4. Cool and grind everything except urad dal. Once everything is ground finely, then at last add roasted urad dal and grind everything once again.
5. Heat 2 tsp of oil in a pan, splutter mustard seeds and add curry leaves.
4. Add the ground paste, salt and very little amount of water(1/4 cup or less).
5. Let it boil for 1 - 2 mins. and check for salt.

Notes and Secrets:

-> Don't think that chutney is in mild red color, that's because of tomato.
-> This is kuruma come chutney and vise verse. Can have along with idly and dosai.

RawSpicyChutney - 2

Ingredients:

Big onion - 1 chopped
Garlic - 6 nos
Tomato - 1 (big)
Red chilli - 4 nos
Oil - 3 tsp
Mustard seeds - 1/4 tsp
Curry leaves - few
Salt - 1/4 tsp or as per need

Method:

1. Grind garlic, redchilli, and tomato finely.
2. Heat oil in a pan, splutter mustard seeds and add curry leaves.
3. Add onion, and fry until oil gets separated.
4. Add the grinned paste, 1/4 cup water, salt and let it boil until oil gets separated.

RawSpicyChutney - 1

Ingredients:

Small onion - 10 nos
Garlic - 6 nos
Red chilli - 4 nos
Tomato - 1
Oil - 3 tsp
Mustard seeds - 1/4 tsp
Salt - 1/4 tsp or as per need.
Curry leaves - few

Method:
1. Grind onion, garlic, red chilli and tomato finely.
2. Heat oil in a pan, splutter mustard seeds, add curry leaves.
3. Add the grounded paste and let it boil until oil gets separated.

Note:

People who like garlic, will definitely like this chutney. Very tasty, but take a mint candy or gum after having this. Because the smell of onion and garlic will come from your mouth.

Kaara chutney/Red chilli chutney

Ingredients:

Small Onions - 15 nos
Garlic - 10 nos
Red chilli - 4 nos
Tomato - 1(big)
Oil - 5 tsp
Mustard seeds - 1/4 tsp
Salt - 1/2 tsp
Curry leaves - few

Method:

1. Heat 2 tsp of oil in a pan, add onion, garlic, red chilli, tomato and fry well until the color of the onion changes.
2. Let it cool for 10 mins, and grind finely.
3. Heat 3 tsp of oil in a pan, splutter mustard seeds, add curry leaves and add the grinned paste.
4. Add 1/4 or less amount of water. Add salt and let it boil for 3-4 mins.

Notes:

-> If you feel more spicy add a table spoon of gingley oil and have along with idly, dosai.
-> More varieties of kaara chutney's are there. Try all of them!

Malli Rice/GreenCoriander Rice

Ingredients:

Boiled rice - 1 cup
Coriander leaves - 1 bunch
Garlic - 2 nos
Green chilli - 3 nos
Coconut - 2 tsp
Tamarind paste - 1/4 tsp or 1/2lemon size
Mustard seeds - 1/2 tsp
Urad dal - 1/4 tsp
Hing - A pinch
Salt - 1/4 tsp or as per need.
Curry leaves - few




Method:

1. Heat 1 tsp oil in a pan, fry coriander leaves and keep it aside.
2. In the same pan, add coconut, garlic and green chilli and fry until you get the nice aroma of coconut oil.
3. Let every thing cool for some time and grind everything together finely with tamarind and salt.
4. Heat 1 tsp oil in a pan, splutter mustard seeds, add urad dal, hing and curry leaves.
5. Add this to the grinned paste and mix well. Add salt if needed.
6. To the cup of rice, add 3 tsp of this green coriander paste and mix well. Add more if needed.

Note:

Green coriander paste can also be served with dosai and idly. This goes well with curd rice and rasam rice.

Cauliflower-Peas Masala/Curry

Ingredients:

Cauliflower - 1 nos
Peas - 1/4 cup
Ginger garlic paste - 2 tsp
Big Onion - 2 (chopped)
Tomato(Big) - 2 (Chopped)
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Garam masala powder - 3/4 tsp
Cloves - 3 nos
Cinnamon - 2 nos
Sugar - 1/4 tsp or less
Grated Coconut - 3 tsp
Poppy seeds - 1/2 tsp
Cashew - 2 tsp(optional)
Kesar color - A pinch(optional)
Oil - 3 tsp
Salt - 1/2 tsp or as per need.
Coriander leaves - A hand full

Method:

1. Take hot water in a vessel, not too hot. you should be able to keep your hands. Add a tsp of salt and soak cauliflower in that for 10-15mins and keep it aside.
2. Soak dry green peas in water for whole night, boil it and keep it aside. You can also use fresh green peas or frozen green peas.
3. Grind coconut, poppy seeds and cashew(optional) and keep it aside.
4. Heat oil in a pan, add cloves, cinnamon and wait for some time.
5. Add onion and fry for some time, then add ginger garlic paste and fry until raw smell goes off.
6. Add chopped tomato, turmeric, chilli powder, garam masala powder,Kesar color, sugar and salt and fry until oil gets separated.
7. Add coconut paste, and vegetables and wait until it gets cooked.
8. In between check for salt and spiciness. If you want you can add 2 tsp of butter now to bring restaurant taste. Finally add coriander leaves and mix well.

Note:

Best side dish for Naan, Roti/Chappathi, Pulav, Fried rice, Jeera rice. Bring restaurant in your home!