Ribbon Pakoda

Ingredients:

Rice Flour - 2 cups
Gram Flour(Besan) - 1 cup
Chilli powder - 1/2 tsp
Salt - 1/2 tsp
Hing - A pinch
Butter - 2 tsp(optoinal)
Water - 1 and 3/4 cups








Method:

1. Mix all ingredients together and prepare dough(it will not be chappathi dough, it will be sticky)
2. Heat oil in a pan. Take a ball of the dough and put in the murukku vessal and squeeze it in oil.
3. Turn sides so that it will cook well.
4. Cool it, and then serve(otherwise it will not be crispy).


->A wonderful evening snack is simple to make and tastes good.

Ravai (Sooji) Upma

Ingredients:

Sooji(Ravai) - 1 cup - fry it adding 1 tsp of oil until sooji smell comes out.
Mixed vegetables - 1 cup(Carrot, beans, peas, capsicum...etc.,)
Onion - 1(big) - chopped
Green chillies - 3 nos - cut it length wise
Curry leaves - few
Coriander leaves - few
Salt - 1/2 tsp






For Seasoning:

Oil - 4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Urad dhal - 1/2 tsp
Hing - A pinch

Method:

1. Heat oil in a kadai, add mustard seeds, cumin seeds and urad dhal.
2. When they splutter, add hing, onion, green chillies, curry leaves and fry until onion turns golden brown.
3. Add mixed vegetables and salt now and fry until its cooked.(Do not add water, cook in a medium flame)
4. Now add 2 and 1/4 cups of water and let it boil.
5. When it is about to boil, add sooji(ravai) little by little and stir(keep the flame low)
6. Stir well and close the lid for 3 mins
7. Garnish with coriander leaves and serve hot

Note:

-> Serve with sambar, chutney, curd...

Poori Masal / Potato Masala Curry

Ingredients:

Potato - 2 nos - boil and break into pieces using hand
Green peas - 1/4 cup - boiled (optional)
Onion - 1 - chop the onions
Green chillies - 2 nos - cut into small pieces.
Turmeric powder - 1/4 tsp
Gram Flour - 1/2 tsp - dissolve it in water

For Seasoning:

Oil - 4 tsp
Mustard seeds - 1/2 tsp
Channa Dhal - 1 tsp
Curry leaves - few
Coriander leaves - few



Method:

1. Heat oil in a pan, add mustard seeds and wait until it splutters.
2. Add channa dhal, curry leaves, coriander leaves, onion and fry until golden brown in onion.
3. Now add the boiled green peas, turmeric and salt and let it boil.
4. Add the boiled potato now and mix well(add water if needed).
5. Let it boil for 5 mins, then add the gram flour water and mix well.
6. Let it boil for 2 mins, turn off and garnish with coriander leaves(Mix well as the mixture get thick after adding gram flour water)

Note:

-> Serve with poori(Bhatura), chappathi(Roti)
-> If you make it so thick, by adding less water you can also stuff this in dosai and serve as masala dosai.
-> If you like garam masala smell, add 1/4 tsp of garam masala to this and no need to add gram flour water when you add garam masala.

Bread Upma

Ingredients:

Bread slices - 8 nos - Toast the bread and make into slices
Capsicum - 1/2 - cut into small pieces(any color)
Onion - 1 - chop into pieces
Tomato - 1 - chop the tomato
Green chillies - 2 nos(optional)
Chilli powder - 1/4 tsp
Garam masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt - as per need

For Seasoning:

Oil - 4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - few
Coriander leaves - few

Method:

1. Heat oil in a pan, add mustard and cumin seeds and wait until it splutters.
2. Add curry leaves, green chillies and onion and fry until golden brown in onion.
3. Add tomato, turmeric powder, chilli powder, garam masala powder and fry until oil gets separated.
4. Add the toasted bread pieces and mix well until the masala get mixed with the bread.
5. Garnish with coriander leaves and serve hot.

Note:

-> you can add mixed vegetables also if needed.

Aloo Tikki

Ingredients:

Potatoes - 2 nos - Boil it and smash it
Onion - 1 nos - Chop the onion into small pieces
Ginger & garlic paste - 1/4 tsp
Green chillies - 2 nos - chop it finely(optional)
Chilli powder - 1/4 tsp or less
Turmeric powder - 1/4 tsp
Garam masala powder - 1/4 tsp
Cumin powder - 1/4 tsp
Armchur powder(Mango powder) - A pinch
Hing - A pinch
Salt - 1/4 tsp or as per need
Bread slices - 5 nos
Oil - for frying

Method:

1. Soak the bread in water and squeeze all water.
2. Mix all the ingredients leaving oil.
3. Take a small ball from the mixture and fry it in oil until brown color and serve hot.

Mutton Biriyani

Ingredients:

Mutton - 1/2 kg or 1 lb
Rice - 2 cups
Onion - 1(big)- cut it length wise
Tomato - 2 nos
Turmeric powder - 1/4 tsp
Ginger & Garlic paste - 2 tsp
Green chillies - 5 nos
Mint leaves - a bunch (around 30 leaves)
Coriander leaves - few
Salt - 1/2 tsp or as per need

For Seasoning:

Cloves & Cinnamon sticks - 2nos
Bay leaves - few
Cardamom - 2 nos
Oil/Ghee - 5 tsp

Method:

1. Soak the rice in water for 30 mins, drain the water and keep it aside.
2. Grind the green chillies and mint leaves
3. Heat oil in a big vessel, add cloves, cinnamon sticks, cardamom and bay leave and let it splutter.
4. Add onion and coriander leaves and fry until onion become golden brown color
5. Add ginger - garlic paste and fry until raw smell goes off.
6. Add tomato, turmeric powder and salt now and fry until oil gets separated.
7. Now add the mutton pieces and add 2 cups of water and pressure cook it.
8. Once the pressure goes off from the cooker, check whether meat is cooked or not. If not cook it again(add water if needed).
9. Measure the water in the cooker and keep it according to the amount of rice you have taken.(Remove excess water from cooker)
10. Now add rice to the cooked mutton soup and pressure cook it until rice cooks.
11. Once the pressure goes off, mix the rice well, add 2 tsp of ghee if needed and serve hot.

Note:

-> Saalna will be the best combo for this mutton biriyani
-> If you are adding ghee at the end, you can add less amount of ghee and the taste also will be good.

Masal Vadai

Ingredients:

Channa Dhal - 2 cups - soak in water for 1 hour
Onion - 1 - chopped
Red chillies - 8 nos
Gralic - 6 cloves - Cut into small pieces
Fennel seeds - 1 tsp
Turmeric powder - 1/4 tsp
Hing - A pinch
Coriander leaves - few (chopped)
Salt - 1/2 tsp or as per need
Oil - for frying







Method:

1. Grind channa dhal, garlic, fennel seeds and red chilles together.(If you use blender/mixi, do not add much water. If you use grinder, do not add water)
2. Add chopped onion, coriander leaves, turmeric powder, hing, and salt to the ground mixture and mix well.
3. Heat oil in a pan, take a ball of the mixture(lemon size), keep it in the center of the palm, press it to become flat and leave it in oil.(wipe you palm with little water to avoid sticking).
4. Turn the sides until you see brown color.


Note:

-> Serve it with coconut chutney, sambar, capsicum chutney, moore kuzhambu...
-> You can also add spinach to this mixture and also beet root...

Aloo - Palak Curry

Ingredients:

Potato/Aloo - 1 - remove skin and cut into small pieces

Boil these ingredients separately and mash this to a coarse paste:

Spinach/Keerai/Palak - 1 bunch
Tomato - 2(medium)
Green chillies - 5 nos
Fennel seeds(Soombu) - 1/2 tsp

For seasoning:

Onion - 1 - chopped
Ginger & Garlic paste - 1/2 tsp
Garam Masala powder - 1/2 tsp
Cloves & Cinnamon Sticks - 2 nos(each)
Fennel seeds - 1/2 tsp

Method:

1. Boil the slices potatoes until they are cooked.
2. Heat oil in a pan, add cloves, cinnamon, fennel seeds and wait until they splutter.
3. Add onion and fry until golden brown, then add ginger - garlic paste, garam masala powder and fry until the raw smell goes off.
4. Now add the cooked potatoes and the ground spinach/palak paste.
5. Add salt and let it boil for 2 mins.


Note:

-> Serve with Naan, roti, jeera rice, white rice....
-> Instead of potato, try with cooked channa....it will be yummy!

Mango Rice

Ingredients:

Cooked rice - 1 cup
Green Mango - 1 - peel off skin and grate it.
Green chillies - 3 nos
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dhal - 1 tsp
Channa dhal - 1 tsp
Hing(Asafoetida) - A pinch
Green Kesar color - A pinch(optional) or turmeric powder - 1/4 tsp
Sugar - A pinch(optional)
Curry leaves - few
Coriander leaves - few
oil - 2 tsp
Salt - 1/2 tsp

Method:

1. Heat oil in a pan, add mustard seeds, cumin seeds and urad dhal. Wait until they splutter.
2. Add channa dhal, fry for 15 secs, add green chillies, hing and curry leaves.
3. Add grated mango, salt and sugar(only if mango is too sour), green kesar color(optional) and mix well for 2 mins in a medium flame
4. Add cooked rice, coriander leaves and mix well.

Note:

-> Easy, isn't it??? Preparation is same like lemon rice...
-> I used kesar color to enhance the color of mango. you can also add turmeric powder...

Egg dosai

Ingredients:

Dosai / idly batter
Egg - 1
Oil - as required
Method:

-> Heat a flat pan / dosai pan(keep it in medium / low flame), put a ladle of batter in the middle of the pan, and spread it gradually using ladle, break a egg in the middle of the spread dosai and rotate the pan to spread the egg around dosai.
-> Flip dosai to other side for the egg to cook well.
-> Serve it hot with all chutney varieties, sambar, chutney podi...etc.,

Idly Batter

Ingredients:

Idly rice/Boiled rice - 4 cups or Long grain rice - 3 cups
Urad dhal - 1 cup
Fenugreek seeds - 1 tsp

Method:

1. Soak all ingredients separately for 5 - 8 hours, grind it in a food processor/indian grinder/blender.
2. Mix salt to the batter and let it ferment over night or minimum 8 hours.
3. when batter is raised(see pic) its ready to prepare soft and fluffy idlyies....

Note:

-> Do not make it too thick(idly will be hard and become dry soon) or too thin(idly will become flat)
-> In the same batter we can prepare dosai, uthappam and paniyaram(click here to see those items breakfast)

Plantain Bajji

Ingredients:

Plantain(Raw Banana) - 1 -
Besan(Gram) flour - 6 tsp
Rice flour - 2 tsp
Corn flour - 1 tsp
Salt - 1/2 tsp
Hing(Asafoetida) - A pinch
Chilli powder - 1/2 tsp
Red Kesar color - A pinch(optional)
Baking Soda - 1/4 tsp(optional)
Oil - for frying






Method:

1. Peel off the skin of plantain and cut it as thin slices(length wise).
2. Mix besan, corn and rice flour together. Add salt, hing, chilli powder baking soda and 1/2 cup of water and mix well.
3. Heat oil in a frying pan(in a medium flame).
4. Dip each slice of plantain in the batter and slowly slide in oil. Fry it until plantain is cooked.(cook approximately for 4 min, turn the sides often).

Note:

-> Serve with tomato ketchup or with green chilli sauce or coconut chutney.
-> Same like we can prepare with onion, capsicum, potato, bread, cabbage, cauliflower...etc., as u like....Enjoy the snack!
-> But be cautious about oil, if you oil is more, press it in a tissue, take the excess oil out and have it.
-> Heart patients, person with high cholesterol, person who has gas trouble better avoid this.

Strawberry Milk Shake

Ingredients:

Milk - 1 cup
Strawberries - 6 nos. - cut into pieces
Sugar - 2 tsp

Method:

-->> Grind all ingredients in a blender/mixi/food processor until foam comes.
-->> Serve it cold...

Vanilla Kesari

Ingredients:

Rava(sooji) - 1 cup
Sugar - 1/2 cup
Elaichi - 2 nos.
Vanilla Essence - 1 tsp
Kesar color - A pinch
Water - 2 and 1/4 cup
Raisin - few
Cashew - few
Ghee - 2 tsp

Method:

1. Roast rava(sooji) until it start to turn brown, approx 5 - 8 mins.
2. Boil water in a pan, add color, elaichi and sugar.
3. Simmer the gas and start adding rava(sooji) slowly and stir while you add sooji(or else sooji will form as cubes and won't mix well).
5. Close the lid for 2 mins. Stir and check if rava(sooji) is cooked.
6. Mean while roast raisins and cashews in ghee and add to the kesari and mix well and serve hot.

Note:

-> you can add any kind of essence like mango, orange, rose, pineapple...etc.,

Cauliflower Pakod(r)a

Ingredients:

Cauliflower - 1 - Make them into pieces
Besan(Gram) Flour - 4 tsp
Rice Flour - 1 and 1/2 tsp
Corn Flour - 1 tsp
Baking soda - a pinch (optional)
Chilli powder - 1/2 tsp or as per need
Turmeric powder - 1/4 tsp
Hing - A pinch
Kesar color - A pinch(optional)
Water - 1/4 cup
Salt - 1/2 tsp or as per need.
Oil - for frying


Method:

1. Mix all ingredients leaving oil. Add little more water if needed. Mixture should not be watery as like bajji.
2. Heat oil in a pan, fry adding little by litte.

Note:

-> Serve with hot sauce or tomato sauce or with chutney....
-> Same way we can prepare onion pakod(r)a. See pic below.

Onion Pakod(r)a:

Idly Upma

Ingredients:

Idly - 8 nos
Onion - 1 - chopped
Carrot & Beans - few - cut into small pieces
Ginger - 1 inch - finely chopped
Red Chilli - 2 nos
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dhal - 3/4 tsp
Hing(Asafoetida) - A pinch
Oil - 2 tsp
Salt - 1/4 tsp or less
Coriander leaves - few



Method:

1. Try to smash idly using hand, you will get finely spluttered idly pieces.Watch the pic closely to find the desired state.
2. Heat oil in a pan, add mustard seeds, cumin seeds and urad dhal. Wait until they splutter.
3. Add onion, chopped ginger, red chillies and hing. Fry until golden brown in onion.
4. Add carrot & beans now and fry until they are cooked.(Simmer gas and close the lid of the pan to cook the vegetables.)
5. Add the spluttered idly pieces and mix well for 3 - 4 mins.(simmer gas now, or else it will stick to the bottom).Garnish with coriander leaves and it is ready to serve.

Note:

-> Serve hot with coconut chutney, sambar....
-> For better taste use the day before idly to prepare this. Even the dried corners will become soft after heating. So hear after there is no need to eat dry idly's, eat it hot as idly upma.
-> Fresh idlies will stick to hand and won't splutter well or leave 8 hours gap to prepare this.

Pudhina Rice / Mint Rice

Ingredients:

Unboiled Rice - 1 cup - Soak rice for 45 mins
Puchina(Mint) - A bunch
Green Chilli - 8 nos
Onion - 1 - cut it length wise
Ginger & Garlic paste - 1 tsp
Cloves & Cinnamon Sticks - 2 nos.
Cardamom(Elaichi) - 2 nos.
Bay leaves - few.
Curd - 2 tsp
Oil/Ghee - 3 tsp
Salt - 1/2 tsp







Method:

1. Grind pudhina and green chilli and keep it aside.
2. Heat oil in a pan, add cloves, cinnamon, cardamom, and bay leaves.
3. Add onion and fry until golden brown.
4. Add ginger - garlic paste and fry for 2 mins.
5. Add the ground pudina and greenchilli paste and fry for 5 mins. until oil gets spearated.
6. Now add rice and 2 cups of water and curd mix well.
7. Keep it in a pressure cooker or rice cooker until rice is cooked.

Note:

-> Serve with any kind of raitha, chicken 65....etc.,

Keerai Kuzhambu / Spinach Gravy

Ingredients:

Spinach / Keerai - A bunch - Separate leaves and wash well.
Onion(small) - 12 nos
Garlic - 6 nos
Green chilli - 5 nos
Tomato - 2
Salt - 1/2 tsp

For Seasoning:

Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Red Chilli - 2 nos - remove the seeds
Hing(Asafoetida) - A pinch
Oil - 1 tsp

Method:

1. Boil all the ingredients until spinach leaves are cooked. Do not cook too much, as the color of the leaves change and taste differs from original recipe.
2. Once cooked, smash them in a blender(just one round). Do not grind finely.
3. Heat oil in a pan, splutter mustard and cumin seeds, add red chillies, hing and add it to the ground spinach paste.

Hint:

-> Boil 1/2 cup of toor dhal and add to this mixture to prepare keerai paruppu kuzhambu. (see pic below)
-> Serve with rice...more of this spinach gravy and less amount of rice. People who are in diet can follow this.(see pic below)

Keerai Paruppu Kuzhambu...














Keerai Saatham / Spinach Rice:

Ennai Kathrikai / Brinjal Fry

Ingredients:

Brinjal - 4 nos - cut it length wise.
Turmeric powder - 1/4 tsp
Chilli powder - 1/4 tsp
Tomato - 1 - Squeeze it and extract juice, leaving skin.
Salt - 1/4 tsp
Oil - 3 tsp

Method:

1. Heat oil in a pan(non-stick is better), add all ingredients and cook well until oil ooze out.

Note:

-> Serve with Moore kuzhambu, curd rice, rasam rice, and more....

Kollu Saatham / Horse Gram Rice

Ingredients:

Horse Gram - 1/2 cup - Roast it until color changes
Uncooked Rice - 1/2 cup
Water - 5 cups
salt - 1/2 tsp

Method:

1. Mix all ingredients and pressure cook it.

Serving Suggestion:

-> Serve with curd, or any thovaiyal(chutney) variety.

Kollu Thuvaiyal / Horse Gram Chutney

Ingredients:

Horse Gram - 1 cup
Garlic - 3 nos
Red chilli - 4 nos
Tamarind - 1 Amla size / 1/4 tsp of paste
Salt - 1/4 tsp

Method:

1. Roast horse gram, garlic and red chilli in a pan and let it cool.
2. Grind them along with tamarind paste and salt and with required amount of water.

Note:

-> Serve with rice, dosai, idly, etc.,
-> Best side dish for rasam saatham, kollu saatham, curd rice.

Keerai Poriyal / Spinach Poriyal

Ingredients:

Spinach/Keerai(Any kind) - 1 bunch - chop them
Garlic - 2 nos
Grated or sliced coconut - few
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Urad dhal - 1/2 tsp
Red Chilli - 2 nos - Remove seeds
Hing(Asafoetida) - A pinch
Salt - 1/4 tsp
Oil - 2 tsp

Method:

1. Heat oil in a pan, add mustard seeds, 1/2 tsp cumin seeds, urad dhal and wait until they splutter.
2. Add redchill, hing, salt and add the chopped spinach and close the lid of the pan.
3. Reduce to medium/low flame and let it cook. Do not add excess water.
4. Now grind garlic and 1/2 tsp of cumin seeds and coconut without adding water.
5. When the spinach is cooked, add the ground mixture and mix well.
6. When there is no water left in the pan you can turn off gas.

Lemon Rice

Ingredients:

Cooked Rice - 1 cup
Lemon juice - 3 tsp / extract juice from half lemon
Mustard Seeds - 1/2 tsp
Channa Dhal/Urad Dhal/Both - 1 tsp
Red chilli - 2 nos. - remove the seeds
Hing (Asafoetida) - A pinch
Curry leaves - few
Turmeric Powder - 1/4 tsp
salt - 1/4 tsp


Method:

1. Heat oil in a pan, splutter mustard seeds, add urad dhal/channa dhal or both, add red chilli, curry leaves, hing, and lemon juice.
2. Add turmeric powder, salt and let it boil for 1 minute in a medium flame.
3. Turn off gas and mix rice and serve hot.

Boonthi Raitha

Ingredients:

Boondhi(Plain) - 2 cups
curd - 1 cup - Mix in a blender/food processor to make it loose
Black Salt - 1/4 tsp
Cumin powder - 1/4 tsp - Roast the cumin seeds and make powder
Salt - A pinch

Method:

1. Mix all ingredients well and raitha is ready to serve





Note:

-> Serve with rice, poori/Bhatura, or have as a snack.

Veg - Fried Rice

Ingredients:

Cooked Rice - 2 cups
Mixed Vegetables - 1 cup(Carrot, Beans, Cauliflower, Capsicum, Peas, Cabbage...& more as per your choice. chop them into small pieces.)
Spring Onions - few - cut into pieces.
Crushed Pepper - 1 tsp
Vinegar - 3/4 tsp
Dark Soya Sauce - 1/2 tsp(optional)
Ajinamoto - A pinch(optional)
Salt - 1/2 tsp
Oil/Ghee - 2 tsp





Method:

1. Heat oil in a pan, add vegetables, spring onions, salt and fry well until half-cooked.
2. Add ajinamoto, vinegar, soya sauce and mix well.
3. Add crushed pepper, cooked rice and mix well.

Note:

-> Serve hot with raitha, any vegetarian gravy....
-> Ajinamoto is not good for health. So do not use too much. Here we add to bring chinese taste. you can also avoid that when you prepare. Also the dark soya sauce, it just give color and bitter taste.

MoongDal Sambar

Ingredients:

To Pressure cook:

Moong dhal - 1 cup
Water - 2 cups
Garlic - 4 nos
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Tomato - 1 - chopped

For Seasoning:

Onion - 1 - chopped
Rec chilli - 2 nos
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Hing/Asafoetida - 1/4 tsp or less
Sambar powder - 1/2 tsp(optional)
Curry leaves - few
Coriander leaves - A hand full

Method:

1. Cook dal in a pressure cooker and wait until the steam goes off.
2. Heat oil in a pan, splutter mustard and cumin seeds. Add red chillies, onion, curry leaves and fry well.
3. Mix the cooked dal well and add it to the pan.
4. Add hing, salt, and little sambar powder(if needed) and let it boil for 5 min.
5. Garnish with coriander leaves and turn off.


Note:

-> Serve with rice, pongal, roti....

Chicken Kuruma

Ingredients:

Chicken - 1/2 pound
Onion - 1 - chopped
Ginger and Garlic paste - 1 and 1/2 tsp
Tomato - 1 - chopped
Fennel seeds - 1/2 tsp
Cloves & Cinnamon Stick - 2 nos
Bay leaves - few
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp(if needed)
Garam Masala powder - 1/4 tsp
Coriander powder - 1/4 tsp
Oil - 3 tsp
Salt - 1/2 tsp or as per need
Coriander leaves - A hand full

For Grinding:

Grated Coconut - 3 tsp
Fennel seeds - 1/2 tsp
Clove and Cinnamon Stick - 1 nos.
Green chilli - 8 nos. or as per need
Almonds - 10 nos(optional)

Method:

1. Heat oil in a pan, add cloves, cinnamon, fennel seeds and bay leaves.
2. When it splutters add onion, and fry until golden brown.
3. Add ginger garlic paste and fry for 2 mins.
4. Add tomato now and then turmeric powder, salt and fry until oil gets separated.
5. Add the ground coconut paste and 3 cups of water.
6. Add chicken and let it cook. Add chilli powder and salt if needed.

Note:

-> Serve with rice, roti, all kind of biriyani, uthappam, idli...etc.,

Gothumai Ravai Kanji

Ingredients:

Wheat Ravai - 1 cup
Water - 4 cups
Milk - 1/2 cup(optional)
Salt - 1/2 tsp

Method:

1. Boil water in a pan, and add wheat ravai and salt.
2. Cook in a medium/low flame for 5-10 mins.
3. When ravai is cooked, add milk and let it boil for another 3 mins and serve hot. Stir continuously to avoid cream of the milk(aadai).



Hint:

-> stir until it cools to avoid aadai.
-> while eating mix curd and have it, Mmm...Yummy taste.
-> Even if you avoid milk try with curd.
-> Very healthy and a good diet meal.

Vegetable Kuruma 3 (Without Coconut)

Ingredients:

Mixed vegetables - 1 cup (carrot,beans, peas, corn, potato, cauliflower, etc.,-your choice)
Chilli powder - 1/2 tsp or as per need
Garam masala powder - 1/4 tsp(optional)
Bay leaves - 2
Coriander leaves - A hand full
oil - 2 tsp
salt - 1/2 tsp or as per need.

For grinding:

Oil - 3 tsp
Fennel seeds - 1/2 tsp
cloves & cinnamon stick - 1 each
Onion - 1(big) - chopped
Ginger & Garlic paste - 1 tsp
Tomato - 2 - chopped
Turmeric powder - 1/4 tsp

Method:

1. Heat 3 tsp of oil in a pan, add fennel seeds, cloves, cinnamon stick. Wait to splutter and then add onion and turmeric powder and fry until golden brown.
2. Add ginger - garlic paste, and fry for a min.
3. Add tomato and fry until tomato is cooked well.
4. Let is cool and grind it to a paste.
5. Heat 2 tsp of oil in a pan, add bay leave and then the mixed vegetables.
6. Add salt and fry for 2 min. Then add the ground paste, and then add chilli powder, garam masala powder and let it boil until the vegetables are cooked.
7. Garnish with coriander leaves and serve hot.

Note:

-> Serve with roti, rice...

Chicken Fry

Ingredients:

Chicken(Boneless) - 1/2 lb
Ginger & Garlic paste - 1/2 tsp
Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Lemon - 1/2 Lemon
Kesar color - A pinch(optional)
Salt - 1/4 tsp
Oil - 4 tsp

Method:

1. Mix all ingredients, except oil. Leave the marination for whole night in freezer.
2. Heat oil in a pan, and fry until cooked.



Hint:

-> Excellent combo for Biriyani, fried rice, and try with curd rice....Mmmm...yummy!!

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.