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....