Chutney Dal Kuruma

Ingredients:

Grated coconut - 4 tsp
Chutney dal - 2 tsp
Green chilli - 3 nos
Turmeric powder - 1/4 tsp
Hing - A pinch
Aniseed(Sombu) - 1/4 tsp
Garlic - 1 nos.
Big Onion - 1(chopped)
Tomato - 1 (chopped)
Oil - 2 tsp
Salt - 1/2 tsp or as per need

Method:

1. Grind coconut, green chilli, chutney dal, garlic and aniseed
2. Heat oil in a pan, add aniseed, and onion. Wait for golden brown of onion.
3. Add tomato and fry well.
4. Add grinned coconut paste now and one cup of water and stir well. Else it will stick to the bottom.
5. Add turmeric, hing and salt and let it boil for 5 mins.
6. Finally add coriander leaves and mix well.

Note:

Chutney dal kurma suits idly and dosai. All my family members like this kurma. You feel like eating the kurma. Try it and tell me the fact.

Tomato rice

Ingredients:

Rice - 1 cup
Onion - 1 - cut it length wise
Tomato - 2 - chopped
Ginger garlic paste - 1 tsp
Green chilli - 4 - cut it length wise
Coriander leaves - A hand full
Lemon - 1/2 or 1 tsp of lemon juice
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp or less
Salt - 1/2 tsp or as per need
Cloves, Bay leaf - 2 nos
Cinnamon sticks - 2" - Break into pieces
Oil - 3 tsp


Method:

1. Soak rice in water for about 30 min, drain the water and keep it aside
2. Heat oil in a vessel, add cloves, cinnamon and bay leaves. wait until cloves splutter.
3. Add ginger garlic paste and fry for one minute. stir well, or else it will stick to the bottom.
4. Add onion, green chilli and coriander leaves and fry until you see golden brown in onion.
5. Add tomato now, then add, turmeric powder, chilli powder, salt and fry till oil gets separated.
6. Add 2 cups of water and let it boil. Then add the soaked rice, add lemon juice and close the lid.
7. Cook until you see no water in rice. Stir now and simmer the gas for 5 minutes

Note:

Very tasty tomato rice is ready to have with your favorite side dish. Say, onion raitha, carrot raitha, cucumber raitha, all fried veg and non-veg items, and especially with everyone's favorite item potato chips. I added little kesar color, if you like you can also add color. Most important thing to note in this, if you use more cups of rice, reduce 1/2 cup of water than to the usual.

10mis Potato Fry

Ingredients:

Potato - 2 nos (cut it like small fries, see picture)
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1/4 tsp
Sombu - 1/4 tsp(powdered)[optional]
Garlic - 2 nos(Thatti kollavum)[optional]
Oil - 2 tsp
Salt - 1/4 tsp or as per need

Method:

1. Heat oil in a pan, add sombu and garlic
2. Add potoato, turmeric, chilli and coriander powder and salt.
3. Simmer the gas, mix well and close the lid for 5 mins. Do not add water.
4. Open lid, mix well and close the lid again for 5 mins. Check for salt now and add if needed.
5. Now its ready....

Note:

Yummi combination with dal rice, rasam and curd rice. Hope you like it!

Carrot Rice

Ingredients:

Cooked rice - 1 cup
Grated Carrot - 1 cup
Small onion - 10 nos(chopped)
Red chilli - 2 nos
Turmeric powder - 1/4 tsp
Hing - A pinch
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Curry leaves - few
Coriander leaves - few
Oil - 2 tsp
Salt - 1/4 tsp or as per need
Lunch podi(powder) - 2 tsp(refer "lable:podi" in my blog)



Method:

1. Heat oil in a pan, splutter mustard seeds and urad dal.
2. Add onion, red chillies, turmeric powder, hing and curry leaves.
3. Fry till the onion becomes golden brown. Now add the carrot, salt and mix well.
4. Do not add water. In a low flame cook the carrot.
5. Turn off gas, add rice, masala powder and coriander leaves and mix well.

Note:

Potato fry, pappad are the suitable side dish for carrot rice.

Pal Kozhukattai

Ingredients:

Rice Flour - 1 cup
Jeera(vellam) - 2 cups
Elaichi - 2 nos
Grated coconut - 5 tsp
Raisin - few
Cashew - few

Method:

1. Prepare rice dough by adding 1/3 cups of water(3 cups rice flour means 1 cup water)
2. Prepare small rice balls. Also you can roll it length wise and put it in news papers. so that excess water will be drained and shape will be maintained after cooking.
3. In a vessel add 4 cups of water and let it boil.
4. Add elaichi to the boiling water, and add the rice balls gradually one by one. so that it wont stick to each other.
5. Wait until the rice balls are cooked well.
6. Now add powdered jeera and grinned coconut paste.
7. Dissolve one tsp of rice flour in water and add to this mixture, so that it becomes more thick. Mix well so that it wont stick to the bottom of the vessel.
8. Finally roast raisin and cashew in ghee and add.

Note:

Wonderful desert item for get together. Prepare morning it self if you have get together in the evening, so that jeera gets into rice balls. Also you can prepare as evening snack.

PineApple Kesari

Ingredients:

Rava(sooji) - 1 cup
Sugar - 1/2 cup
Elaichi - 2 nos.
PineApple - 1 cup(chopped)
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 pine apple.
3. Close the lid for 5 mins, now add sugar and stir well
4. Simmer the gas and start adding gradually and mix well
5. Close the lid, it will take time for the rava to cook. check for it often.
6. Mean while roast raisins and cashews in ghee and add to the kesari and mix well and serve hot.


Note:

Wonderful starter and also a desert in parties and get together. In most of the south indian wedding and house warming parties we will have this sweet.

SweetBhoondhi

Ingredients:

Besan Flour - 1 cup
Sugar - 1 and 1/2 cup
Elaichi - 3 nos
Ghee - 2 tsp
Raisin - few
Cashew - few
Kesar Color - A pinch(optional)

Method:

Boondhi Preparation:

1. Mix the besan flour with 1/2 cup of water. Batter should be like dosai batter.
2. Take a scoop of besan batter and spread around the "boondhi prepareing vessal"[it'l be like a kadai having holes, u'l get in all indian stores]
3. Take out immediately, it should not cook too much. Then it will become crispy.
4. Spread the boondhi in a news paper, so that excess oil will be drained.

Jeera Preparation:

1. Add the sugar to one cup of water and boil well.
2. Add Elaichi too.
3. Let it boil for 20 mins, now in a plate keep a drop of jeera. Touch and see it should be thick and sticky.

Boondhi Preparation:

1. Take boondhi in a vessel and add roasted raisins and cashew.
2. Now add the hot jeera and mix well.

Note:

Excellent summer holiday snack. Kids love if it is in different color. For different colors you can use different kesar colors. Differnce between laddu and Boondhi is only the jeera preparation. Very easy to prepare.