GREEN GRAM DAL RICE

INGREDIENTS :

1 cup Basmati rice

1/4 cup green gram dal

1 small onion

1 small tomato

1 Green chilli , Ginger , Garlic ( Sliced thinly )

For seasoning :

1 tbsp oil

1 tbsp mustard seeds , urad dal , jeera

METHOD :

* Soak dal overnight and cook till soft ( do take care that it is not over cooked )

* Cook rice and keep it seperately

* Heat a kadai , do the seasoning

* Fry the onions with salt

* Then cook the tomatoes till done

* Add the sliced spices and cook

* Add the dal and stir gently

* If needed add pepper powder

* Remove from heat , mix with rice and garnish with coriander leaves

* Serve hot with your favourite curry

PAVAKKAI THEEYAL

INGREDIENTS :
1 bitter gourd ( sliced to thin circles )
1 onion
1 tomato
tamarind pulp ( lemon size )
Salt as per taste
Chilli powder as per taste
1 tbsp rice flour
1 tsp Asafoetia powder

For grinding :
Coconut grated - 1 tbsp
1 tbsp chana dal , urad dal , coriander seeds ,
2 red chillies
Fenugreek seeds - few

For seasoning :
1 tbsp oil
1 tbsp mustard seeds, urad dal
oil for deep frying

METHOD :
* Coat the bitter gourd pieces with flour , chilli powder , salt , asafoetida with little water and let it be for 10-20 mins
* Deep fry them and keep aside
* Dry roast all the items for grinding and grind them with little water
* Soak the tamarind pulp in warm water for 20 mins and extract a thick juice, keep it aside .
* Heat a kadai , do the seasoning , fry the onions with little salt , add the tomatoes and cook till done
* Now add the fried bittergourd pieces , add the tamarind pulp and the grinded masala
* Stir gently and let it cook for some 4-5 minutes
* By this time the gravy would be thickenough
* Remove from heat and garnish with curry leaves
* Serve hot with hot rice !!!

CHANA DAL RICE

INGREDIENTS :

1 cup Basmati rice

1/4 cup chana dal

1 medium onion ( sliced lenghtwise )

1 green chilly , ginger , 1 clove garli ( sliced thin - lengthwise )

Salt as per taste

For seasoning :

1 tbsp oil ,

1 tbsp mustard seeds, urad dal

METHOD :

* Cook rice seperately and keep it aside

* Soak dal for 10 mins and cook it till soft and not smashed

* Heat a kadai , do the seasoning

* Fry the onions till trasparent with salt

* Add the sliced spices and stir well

* Add the dal and stir gently

* Remove from heat , add to the rice and mix well

* If needed u can add pepper powder

* Serve hot with ur favourite curry !!!!!!

CAPSICUM - CORN GRAVY / CURRY

INGREDIENTS :

1 large green capsicum ( sliced thinly )

1 corn

1 medium onion

1 medium tomato

salt as per taste

1 tsp turmeric powder

For grinding

1 tsp coconut

1 tsp chana dal , urad dal , coriander seeds , fennel seeds

1 small onion , small tomato

Ginger , garlic

1 red chilly ( as per taste u can increase/ decrease )

For seasoning :

1 tbsp oil

1 tbsp mustard seeds , urad dal

METHOD :

* Cook corn with little salt and keep it seperately

* Dry roast all the ingredients for grinding , let it cool and grind with very little water

* Heat a kadai , do the seasoning

* Fry the onions with salt and turmeric powder

* Then add the tomatoes and cook till done

* Add the capsicum and cook till soft

* Add the corn kernels and cook for aminute

* Finally add the masala and stir gently

* Let it cook for about 2-3 minutes

* Remove from heat , garnish with coriander leaves

* Serve with hot rice / chapathis !!!

CORN-PALAK GRAVY

INGREDIENTS :
1 bunch spinach
1 corn
1 medium onion , 1 medium tomato ( finely chopped )
1 Green chilly ,Ginger , 1 clove garlic
1 tsp fennel seeds
Salt as per taste

For seasoning :
1 tbsp oil
1 tsp mustard seeds , urad dal

METHOD :
* Chop and cook the spinach with salt
* Cook the corn kernels with some salt and keep it seperately
* Grind the cooked spinach , chilly , ginger , garlic, fennelseeds
* Heat a kadai , do the seasoning,
* Fry the onion and tomato by adding salt .
* Then add the grinded mixture
* Let t boil and then add the corn kernels
* Stir gently , let it cook for a minute
* Remove from heat and serve hot with rice / chapathis !!!

MOONG DAL KHEER

INGREDIENTS :

1 cup moong dal

1 tbsp chana dal

1 cup powdered jaggery

cardamon powder

METHOD :

* Cook moong dal & chana dal with enough water till they are very well cooked

* Add jaggery and stir well

* Add the cardamon powder and remove from heat

* Easy , simple & tasty kheer ready in minutes !!!!!!!!!!!

PINDI CHANNA

INGREDIENTS:

1 cup chickpeas ( kabuli chana)

Ginger,

3 tbsp oil

2 onions chopped

2 tsp garlic, finely crushed

2 green chilies,

3 medium sized tomatoes,

2 tsp ground coriander

1 1/2 tsp ground cumin

1/2 tsp turmeric powder

red chili powder as per taste

Salt To Taste

1/2 tsp garam masala

coriander leaves

METHOD :

*Soak Channa in water overnight .
*Cook the chole with salt and enough water until fully done.
*Drain, reserving 1 cup of cooking liquid.
*Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes.
*Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the oil separates.
*Add chole, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed.
*Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger.

POTATO PATTIES

This is one of my favourite snack , I used to ask for these patties every sunday to my mom , but she will manage to give me this atleast every alternative weekends !!!

INGREDIENTS :

2 Medium potatoes

1 medium onion

1 Green chilly

Ginger garlic paste

Salt as per taste

Oil for roasting

1 tbsp rice flour

METHOD :

* Boil , peel , smash the potatoes and keep it aside

* Chop the onion, chilly and mix all the ingredients except oil into a xoft mixture

* Heat a dosa tava in stove , apply oil in it

* Make a small all out of the mixture , pat it with your hands , and put it on the tava

* Pour some oil over the edges of the patties

* Cook for some 2-3 mins

* Turn it the other side

* Cokk for another 1-2 minutes

* Now both the sides should nave turned brown ( a little bit roasted like )

* Remove from heat and serve with ketchup !!!!

POTATO MASAL - 1

INGREDIENTS :

2 medium potatoes

1 medium onion

1 medium tomato

Ginger

Garlic 1 clove

Green chilly -1

Besan flour - 1tbsp

water - 2 tbsp

For seasoning:

1 tbsp oil

Mustard seeds , urad dal

METHOD:

* Boil , peel smash the potato and keep it aside .

* Heat a kadai and do the seasoing

* Fry the onion till transparent by adding salt and turmeric powder

* Add the chilly and ginger pieces

* Then add the tomato and cook till done

* Finally add the potatoes and stir well

* Dissolve the flour in water and add to the potato mixture

* Stir well , if needed add some more water

* Masala should be thick in consistency like a gravy

* Garnish with curry/coriander leaves

* Serve hot with chapathis / poori

GULAB JAMUN

INGREDIENTS :

1 cup milk powder
1/4 cup maida
3 tablespoons butter
1/4 cup whole milk

baking soda - pinch
1 3/4 cup sugar
1 1/2 cup water
cardamom seeds / rose essence
1 tablespoon sliced almonds and pistachio
Oil for deep-frying

Method:

Syrup:

*In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil.
*Let the syrup boil for a minute then remove it from the heat.
*Stir the syrup until the sugar is dissolved.
*Set the syrup aside.

Gulab Jamun:

*In a bowl, mix milk powder, flour and baking soda.
*Add the butter and mix well.
*Now add milk to make soft dough. The dough will be sticky.
*Let the dough sit for a few minutes. If the dough is dry, add more milk .
*Grease your hands with butter & knead the dough
*Divide the dough into about 20 equal portions and roll them into round balls.
*Heat the oil in a frying pan on medium heat.
*Place the gulab Jamuns in the frying pan.
*Deep fry until the gulab jamuns become dark brown.
*Let the gulab jamuns cool off for a few minutes before placing in the hot syrup.
*The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving.

*Decorate them with the nuts !!!!!!!!!!!

BISIBELABATH

INGREDIENTS :
1 Cup rice
21/4 cup water

For Pressure cooking :
3/4 cup toor dal
Vegetables - carrot , beans , peas , potato , onion, tomato , 1 clove garlic (Finely chopped )
1 tbsp sambar powder
salt as per taste
1 tsp turmeric powder

For griniding :
1 tbsp chana dal ,
1 tbsp urad dal
2-3 red chillies
1 tsp coriander seeds
4-5 pepper corns
1 tsp jeera

For seasoning :
1 tbsp oil
1 tsp urad dal , mustard seeds
1 tsp fenugreek seeds
1 tsp fennel seeds

METHOD :

* Pressure cook the rice and keep it seperately
* Pressure cook the items for pressure cooking for 7-8 whistles and keep it seperately
* Roast the items for grinding and make a fine powder out of it
* In a big kadai heat the oil and prepare the seasoning
* Pour in the cooked vege / Dal in the kadai and let it boil
* Add in the powdered masala and let it cook for 2 minutes
* Then add the well cooked rice and stir well
* Let it cook for a min , remove from stove and garnish with curry/ coriander leaves
* Serve hot with Potato curry / Chips

MILK BURFI

INGREDIENTS :

1 cup coconut ( grated )

3+3 tbsp ghee

7 oz condensed milk

1/4 cup whole milk

1 1/2 cup sugar

1 cup water

Essence 1 tsp

METHOD :

* Roast the coconut in 3 tbsp of ghee

* Add the condensed milk and mix well

* Meanwhile make the sugar syrup to 1 string consistency

* Add the essence in it

* Now add the coconut mixture in the syrup stir continously

* Add the milk and stir well

* Stir continously by adding the remaining ghee

* When it forms a lump , transfer it in to a greased plate and cut it into small pieces !!!!

COCONUT BURFI

INGREDIENTS :
1 cup grated coconut
1 1/2 cup sugar
1 cup water
3 tbsp ghee
2 tbsp milk
cardamon powder / any essence

METHOD :

* Make the sugar syrup in a vessel and add the essence
* Roast the coconut in the ghee
* Mix the coconut in the syrup and mix well
* Add the milk and stir again in a low flame
* When it forms a lump , transfer it into a greased plate and cut into smal pieces !!

POHA UPMA

INGREDIENTS :

1 cup thick Poha

1 medium onion

1 medium tomato

1/2 cup mixed veges ( optional )

Salt as per taste

1 tsp lemon juice

Peanuts hand ful

For seasoning :

Oil 1 tbsp

Mustard seeds , chana dal , turmeric powder

METHOD :

* Soak poha for half-an-hour in warm water

* Chop the onion , tomato , mixed veges finely

* Heat a kadai , do the seasoning

* Add and fry the peanuts .

* Fry the onion by adding salt , turmeric powder

* Add tomatoes and fry till done

* Add the mixed veges, cook till soft .

* Finally add the poha and stir gently

* Remove form heat , add the lemon juice and garnish with coriander / curry leaves !!!!

BADHUSHA

INGREDIENTS :

1 Cup maida flour

1/2 cup ghee

salt a pinch

Baking soda 1/2 tsp

2 cup sugar

1/2 cup water

Rose essence

Oil for frying

Grated , sweetened coconut

Sliced nuts ( optional )

METHOD :

* Mix Ghee , salt , baking soda

* Add the flour litle by little and make a soft dough , by adding little water

* Keep it covered for 15-30 mins

* meanwhile make the sugar syrup , till 1 string consistency

* Make small balls out of the dough

------------ for softer badhshah u can roll the dough with the rolling pin to a disc , then fold the edges roll again and then roll the mix into a ball . This will gve u a layered badhushah.

* Make a small press in the center with ur hand

* Heat oil in a kadai

* Deep fry the balls till brown

* Drain the excess oil and put it into the sugar syrup

* After 15-20 mins remove them , place it in a plate and pour some more sugar syrup on each piece , decorate with the grated coconut and nuts .

* Yummy badhushahs ready !!!!!!!!!!!!!!!!!!

DIWALI MIXTURE

We make many sweets for diwali , but the savoury i like is the mixture . Love to have my curd rice with little of this mixture . My mom used to do this mixture in a drum when we were small and it will be gone within a week . Mixture contains many ingredients like omapodi , ribbon bakoda , Boondhi , Peanuts, Chana dal , Poha . Here am going to give the method to prepare all these items and the final finishing of the tasty mixture !!!

OMAPODI :

INGREDIENTS :
1 Cup Besan flour
1 1/2 Cup rice flour
Salt as per taste
Asafoetida
Chilli powder ( optional )
1 tbsp butter
Water to mix
Omapodi plate with the murukku press
Oil for frying

MEHTOD :
* Mix all the ingredients with little water so that the dough is soft and little sticky .
* Grease the murukku press & Omapodi press and place a small amount of dough in it
* Heat oil in a kadai
* You can use a greased plate to press out the omapodi and then transfer it into the oil.
* You can also press directly to the oil ( need to be realy careful )
* Fry till crisp
* Remove from the stove , drain the excess oil and store it in a air-tight container.

RIBBON BAKODA :

INGREDIENTS :
1 Cup Besan flour
1 Cup rice flour
Salt as per taste
Asafoetida
Chilli powder ( optional )
1 tbsp butter
Water to mix
Omapodi plate with the murukku press
Oil for frying

MEHTOD :
* Mix all the ingredients with little water so that the dough is soft and little sticky .
* Grease the murukku press & ribbon bakoda press and place a small amount of dough in it
* Heat oil in a kadai
* You can use a greased plate to press out the omapodi and then transfer it into the oil.
* You can also press directly to the oil ( need to be realy careful )
* Fry till crisp
* Remove from the stove , drain the excess oil and store it in a air-tight container.

BOONDI :

INGREDIENTS :
1 Cup Besan flour
Cup rice flour
Salt as per taste
Asafoetida
Chilli powder ( optional )
1 tbsp butter
Water to mix
Omapodi plate with the murukku press
Oil for frying

MEHTOD :
* Mix all the ingredients with little water so that the dough is soft and little watery.
* Heat oil in a kadai
* In a jaarni ( a karandi with lots of small holes ) pour a small amount of the mix , by keeping the jaarni as low as you can in the oil kadai . If kept in height the boondhi may become little lengthy.
* Fry till crisp
* Remove from the stove , drain the excess oil and store it in a air-tight container.

PEANUTS , CHANNA DAL :

* In a kadai dry roast the peanuts and chana dal ( potukadalai ) till they turn crisp and add to the air-tight container

POHA :

* Take a handful of thick poha and roast in oil , drain the oil and add to the mixture air-tight container

FINAL GARNISHING :

Shake the container very well that all the items mix together ,
* Powder some pepper , jeera and add to the mixture , add some salt if needed.
* Fry some curry leaves and add to the mixture
* You can also add maida biscuits to the mixture .
* Enjoi ur diwali with my favourite savoury!!!

MULLU MURUKKU

INGREDIENTS :
1 cup rice flour
1/2 cup urad flour
1/2 cup gram flour ( potukadalai podi )
salt for taste
Asafoetida a pinch
2 tbsp butter
Oil for frying
Chili powder ( optional )

METHOD :
* Make a soft dough out of the above ingredients with a little amount of water
* Heat oil in a kadai
* Place the dough in the murukku press with the plate having a star like hole
* Press gently in circular form, and fry it in the oil .
* Take care that the mururkku is not turning brown .
* Store it in a air-tight container or a ziploc bag !!

THENKUZHAL

INGREDIENTS :

1-cup of rice flour
1½ tbsp of urud flour
Asafoetida - a pinch
Jeera – 1 tbsp
Salt as per taste
Butter – 11/2 tbsp
Oil for deep-frying

MEHTOD :

* Mix all the ingredients with little water into a soft dough
* Heat the oil in a kadai
* Place a small amount of dough in the murukku press and press in a circular motion
* Put it carefully in the oil and fry , be careful that it does not turn brown
* Remove from stove, drain the oil and store it in a air-tight container !!!

MICROWAVE DOODH PEDAS

INGREDIENTS-
1.MILK POWDER -1 CUP
2.CONDENSED MILK -7oz CAN
3.BUTTER -2 ounce (4 Table Spoon)

METHOD :
1.Take a Glass BOWL which should be big enough to mix the whole mixture.
2.Add butter in a Bowl,put it in a MICROWAVE for one minute and remove it out it should be in liquid form now.
3.Add milk powder in it and Mix it very Well.
4.Now Add condensed milk in It. Mx it again very Well.
5.Now Put this Mixture Bowl in a Microwave for 1 Minute.
6.Take it out from microwave and mix it neatly so that no lumps should form.
7.Put in microwave again for 1 minute and take it out mix it again. The mixture should be thicker at this stage .
8.Put in Microwave again for 1 minute and remove it out . Thats it !!!!
9.Let the Mixture cool down.. You may also keep this mixture in Refrigerator for 10 to 15 mins to cool down,When it is cool down remove it out n now start making Peda balls.
10.Apply Ghee to ur hands now make Small balls and decorate it with nuts if you wish !!
11.Delicious pedas are ready !!!

BADAM ROLL

INGREDIENTS :

1 cup badam ( soaked overnight , peeled and grinded )

1 1/2 cup sugar

Vanilla essence

Ghee 4-5 tbsp

Food colour , chopped nuts (optional )

METHOD :

* In a kadai mix the paste and sugar and keep in the stove in low flame

* Stir continously by adding ghee till it forms a lump .

* Remove from the stove , spread it in a greased plate ,

* Cut into pieces when still hot !!

FOR ROLL :

* If desired to make rolls , divide the lump into two portions ,

* Add the desired food colour and mould it into desired shapes !!!

SABUDHANA KHEER

INGREDIENTS :

1 cup sabudhana

1 cup water

1 cup milk

1 cup sugar

1 tbsp ghee

1 tsp cardamon powder

handful of chopped nuts



METHOD :

* Soak sabudhana in 1 cup of warm water overnight

* Cook the sabudhana in the water till it becomes transparent

* Start adding milk little by little and cook till the kheer becomes thick and leaves out nice aroma

* Remove from heat

* Heat ghee in a kadai , fry the nuts, cardamon powder and add to the kheer

* Serve hot / cold !!

POHA KHEER

INGREDIENTS :

1 cup thick poha

2 cup milk

1 cup sugar

1 tbsp ghee

handful of chopped nuts

cardamon powder

METHOD :

* Heat one cup of milk and soak the poha in the milk for about 1/2 an hour

* In a kadai heat another half of milk and keep it seperately

* Mis this soaked poha and sugar and stir continously in the stove

* Add the remainig milk little by little and stir slowly

* The kheer will become thick and will give out a nice aroma

* Remove from fire

* Heat the ghee in the kadai , fry the chopped nuts , cardamon powder and pour it into the kheer

* Serve hot or cold !!

BEANS PARUPPU USLI

This is one of my favourite curry again , I hate to eat beans curry , so my mom used to do beans paruppu usli to make me eat beans , she also does this with vazhaippoo , capsicum , kothavarangaai . In general i love parupu usli made with any vege !!!

INGREDIENTS :

1 cup beans ( or any other vege cut into very fine pieces )

1 cup dal ( 1/2 cup toor dal and 1/2 cup chana dal )

1 red chily

Asafoetida

salt as per taste

Oil - 1/4 cup

For seasoning

oil 1 tbsp

Mustard seeds , urad dal

METHOD :

* Soak the dal in warm water for 1 hour and grind coarsely along with the chilly

* Mix the vege with the mixture and steam it as small idlies

* Let it cool and mash it with hands

* In a kadai do the seasoning and fry this mixture till it turns light brown by adding oil

* Garnish with coriander leaves and add asafoetida when removing from the stove

* Serve hot with moor-kuzhambu , this is a perfect combiantion for moor kuzhambu !!

MOOR KUZHAMBU

INGREDIENTS :

1 cup sour buttermilk

5 ladys finger ( chopped for 1 inch length )

salt as per taste

1 tsp turmeric powder

For seasoning :

1 tbsp oil

mustard seeds , urad dal , fenugreek seeds

For grinding :

1 tbsp coconut - grinded

1 tbsp toor dal ( soaked in warm water for 1o mins )

1 green chilly

ginger

METHOD :

* Grind the ingredients to grind and mix it with the buttermilk

* In a kadai do the seasoning and fry the vege with salt and turmeric powder till done

* Now add the buttermilk mixture and let it cook for a minute

* Remove from heat and garnish with coriandr leaves

* Serve hot with rice

Spinach - Noodle soup

INGREDIENTS :

1 bunch spinach

1 packet noodles

1 cup mixed vegs ( optional )

For grinding :

1 medium onion , 1 medium tomato , 1 piece garlic , 1 green chilli ,ginger , fennel seeds ;

For seasoning :

1 tbsp oil

mustard seeds , urad dal

METHOD :

* Cook noodles as per directions and keep aside

* Cook the spinach in a kadai , let it cool and grind it well with the ingredients for grinding .

* Cook the mixed veges till done, let it cool and grind it well and keep it aside

* In a kadai do the seasoning and pour in the spinach mix , let it cook for a min

* Then add the mixed vege mix and let it cook for another min

* Finally add the noodles , stir gently and let it cook for one more min ,

* Add some curd / coconut milk as per taste ( if you dont like more spice )

* Remove from heat and serve hot

* If done without noodles it serves as snack , when we add noodles it serves as a full meal!!!

MAIDA BURFI/ CAKE

This is one my favourite sweet right from my childhood . My grand father is a great cook and he used to prepare tri-colour maida cake for all my birthday's . I tried to do double layered cake but it didnt work out for me , so just did the maida cake with chocolate flavour .



INGREDIENTS :

1 Cup maida

1/2 cup ghee

3/4 cup sugar

1/2 cup water

Vanilla essence

Cocoa powder ( optional )



METHOD :

* Roast maida in ghee until nice aroma arise( keep aside some 3-4 tbsp ghee )

* Make sugar syrup in a thick bottomed vessel

* Add the vanilla essence and cocoa powder ( if needed chocolate flavour ) to the syrup and remove from heat

* Mix the maida in the syrup and stir well

* When it forms a lump , pour it in to a greased plate

* When it is still hot cut it into desired shape and decorate with chopped nuts .

KAJU DHIYA

This is my first attempt to make a kajju dhiya !! One of my special innovation for this diwali !!!

INGREDIENTS :

1 cup cashews

1 cup sugar

Food colour

Raisins for decoration

7 tbsp ghee

METHOD :

* Soak the cashews for 2 hours and grind it into a thick paste .

* In a kadai mix the cashews and sugar , heat the kadai and mix till a lump is formed in the middle

* Divide it into two portions and to one portion mix the food colour ( I used yellow colour)

* Make a diya out of the uncoloured portion ( like a cup shaped diya )

* Fill out the center part with the coloured cashew lump .

* Decorate it with the raisins

* If possible u can wrap it with the silver foil paper

* Celebrate the diwali with these special dhiyas !!!

Broken Wheat upma

This is one of the favourite dish of my Mom , I used to make fun of her that she will live only on this upma . This is a very healthy and tasty dish .

INGREDIENTS :

1 Cup Broken wheat

1 cup Mixed vegetables ( finely chopped )

1 medium onion , 1 tomato ( finely chopped )

Ginger , 1 Green chilli ( Finely chopped )

Salt ( as per taste )

1 1/2 cup water

Coriander leaves for garnishing

For seasoning :

1 tbsp oil

Mustard seeds , urad dal

METHOD :

* Heat a kadai and prepare the seasoning

* Fry the onions by adding salt till transparent

* Add the tomatoes and fry till done

* Add the mixed veges and fry for a min or two

* Add the water and let it boil

* Now add the broken wheat and cook till all the water is absorbed

* Remove from heat and garnish with curry/ coriander leaves

* Serve hot with ur favourite chutney !!!

PAVAKKAI PITLAI

INGREDIENTS :

1 bitter gourd

1 cup chick peas ( soaked overnight )

1 cup toor dal

salt for taste

Tamarind pulp ( small lemon size )

Turmeric powder

For seasoning :

1 tsp oil

Mustard seeds , urad dal .

For grinding :

1 tbsp channa dal

1 tbsp urad dal

1 tsp coriander seeds

1 tsp fenugreek seeds

1 tsp cumin seeds

2/3 red chillies

METHOD :

* Soak tamarind pulp for 10 mins in hot water and take the juice and keep it seperately

* Dry roast the ingredients to grind ane when cooled finely powder it in a blender

* Pressure cook toor dal and chick peas seperately and keep aside

* Cut the bitter gourd into thick circles .

* Heat a kadai , do the seasoning and then fry the bittergourd pieces for a minute

* Add the tamarind juice, salt and turmeric powder and let it cook till the raw smell is gone

* Now add the cooked chick peas and let it cook for 5 minutes

* Add the tooe dal and the grinded mixture and let it cook for 2 minutes

* Remove from the stove and serve hot with rice .

Note :

you can substitute chick peas with peanuts

Soak the peanuts in hot water for 10 mins and then pressure cook it till done and add in the place of chick peas !!!

ASHOKA HALWA

I made ashoka halwa for my hubby's star birthday , this was my first try to do asoka , by Gods grace it came out very well . Again got a ' sabash ' from my hubby :-)

INGREDIENTS :

1 cup yellow moong dal

1 1/2 cup sugar

little water

cardamon powder

Food colour ( optional )

Raisins , Nuts ( for garnishing )

METHOD :

* Pressure cook the dal till it is cooked very soft , smash it well .

* Make sugar syurp in a vessel .( till kambi paagu )

* Remove it from the heat and stir in the smashed moong dal into it .

* Add the foor colour and keep it in the stove and stir in frequently by adding ghee

* When it forms a lump in the middle of the vessel , add cardamon powder and remove from the heat .

* Place it in a greased plate / vessel adn garnish as you wish .

Note : I did not have food colour in my home , so i added a pinch of turmeric powder .

RAJMA SUNDAL

INGREDIENTS :

1 cup rajma

salt for taste

1 tbsp grated coconut

Asafoetida

For seasoning :

oil 1 tbsp

mustard seeds , urad dal

curry leaves

METHOD :

* Soak the rajma overnight and pressure cook it till it is soft ( along with salt )

* Preapre the seasoning , add tht cooked rajma and mix well

* Finally add the grated coconut , asafoetida and remove from the stove

* Garnish with curry leaves and serve hot !!!

CHANNA DAL SUNDAL

INGREDIENTS :
1 cup channa dal
1 green chilly , ginger (finely chopped )
1 tbsp coconut grated
salt for taste
asafoetida
Curry leaves

For seasoning:
1 tbsp oil
mustard seeds , urad dal

METHOD :
* Pressure cook the dal with salt for 2 whistles ( keep water only till the dal soaks )
* Heat a kadai and prepare the seasoning
* Add the dal and stir for a minute
* Add the coconut and then the asafoetida
* Garnish with curry leaves and serve hot !!

CHICK PEAS SUNDAL

INGREDIENTS :
1 cup chick peas
1 tbsp coconut ( grated )
1 green chilly , ginger ( finely chopped )
salt for taste
1 tsp turmeric powder
asafoetida

For seasoning :
1 tbsp oil
mustard seeds , urad dal

MEHTOD :

* Soak the chick peas overnight and pressure cook till tender with salt .
* Prepare the seasoning , add the turmeric powder , chillies , ginger , cook for a mintue
* Add the chick peas and cook for a minute.
* Finally add the coconut and cook for a minute
* Add the asafoetida and remove from the stove .

VAZHAKKAI PODIMAS

INGREDIENTS :

2 raw banana

1 tbsp oil

mustard seeds , urad dal , 2 red chillies ( for seasoning )

salt for taste

1 tbsp grated coconut

Asafoetida

METHOD :

* Pressure cook the bananas for 1 whistle

* Let it cool , peel the skin and grate it finely

* Heat oil in a kadai , splutter mustard seeds, fry urad dal and red chillies

* Add the grated banana , stir for a minute and add salt .

* Mix well and fry for 1 minute

* Finally add the coconut , asafoetida and remove from the stove

* Serve hot with sambar rice .

VERMICELLI IDLY

This week I forgot to make the idly batter , so thought of making a different idly . I love to have rava idly , but wanted to make it in a little bit of different way . So here come my Vermicelli idly :

INGREDIENTS :

1 cup Vermicelli
1 cup rava
2 tsp ghee
1 1/2 cup curd
1 onion , 1 green chilli , Ginger ( Finely chopped )
1 carrot ( Grated )
Salt as required

Seasoning :
1 tbsp oil ,mustard seeds , urad dal .

METHOD :

*Roast the vermicelli in ghee for 2 mins , then add the rava and fry till nice aroma arises.
* Remove from heat and add the curd to it .
* Let it be for 30 minutes
* Then do the seasoning : Heat oil , splutter mustard seeds and fry urad dal .
* Add this seasoning to the batter
* Add the chopped onions , chillies, ginger, carrot to the batter
* Batter should be in the consistency of idly batter , if not add some more curd to it .
* Grease the idly plate and steam the idlies for 12-15 minutes .
*Serve hot with coconut chutney !!!

OATS BURFI

Oats is a very healthy food , I used to take it in the morning as breakfast with buttermilk and salt . Recently I saw a recipe called oats halwa . Wanted to try it with my own additions. Today i did for prasadam , and it came out very well . Here it goes :

INGREDIENTS :

1 Cup Oats ( Powdered )
.5 cup sugar ( Powdered )
.5 cup Milk
1 tsp cardamon powder
5 tbsp Ghee
10-15 Nots ( For decoration )

METHOD :

* Heat 3 tbsp ghee in a kadai and roast the oats in it till a nice aroma arises .
* Add the milk and sugar and stir well as no lumps are formed
* Add the remaining ghee little by little and stir well
* When the mix forms a big lump in the middle of the vessel remove from heat and transfer it into a greased plate
* Let it cool for 10 - 15 mins
* Cut it into pieces and decorate it with the nuts .
* Enjoy the delicious and healthy oats burfi !!!

WHEAT FLOUR HALWA

INGREDIENTS :
1 cup Wheat flour
1 cup Ghee ( divided into two halves )
1 cup sugar
1 cup water
Handful of chopped nuts
1 tsp cardamon powder

METHOD
* Heat a kadai and roast the wheat flour in 1/2 cup of Ghee.
* Meanwhile mix the sugar and water in a vessel and make syrup , add the cardamon powder in it.
* When nice aroma comes from the flour and the colour changes into light brown add the syrup to it and stir continously so that no lumps are formed .
* Stir by adding the remaining ghee little by little .
* When the mixture leaves the vessel and forms a big lump in the centre of the vessel , remove it from the heat and transfer into a greased tray.
* Divide into desired shapes and decorate it with nuts .
* When cooled transfer it into a airtight container and will be good for a week !!!!!

CABBAGE RICE

INGREDIENTS :

1 cup Basmati rice

1 cup finely chopped cabbage

1 tbsp pepper powder

oil

mustard seeds

Urad dal

salt for taste

METHOD :

* Cook the basmati rice and keep it seperately

* Heat oil in a kadai splutter mustard seeds and fry urad dal

* Cook the cabbage in the kadai with no water

* Add the salt and that water will be enough to cook the cabbage.

* Finally add the pepper powder and remove from the heat

* Mix it with the rice and the simple , healthy , delicious cabbage rice ready

* Serve hot with any curry . thogayal.r

PEANUT RICE

INGREDIENTS :
1 cup peanuts ( divide into two halves)
1 cup basmati rice
1 tbsp cumin seeds
1 tbsp til
Asafoetida
oil
Mustard seeds
urad dal

For grinding :
1/2 cup peanuts
2 tbsp coconut ( grated )
2 red chillies

METHOD :
* Roast the ingredients to grind and let it cool
* Grind them coarsely
* Cook the rice and keep it seperately
* Heat oil in a kadai , splutter mustard seeds , fry the urad dal , cumin seeds , til .
* Add the peanuts and roast well
* Add salt and little more oil
* Add the grinded mixture and cook for a minute
* Take it from the heat and mix it with the rice
* Put some powdered asafoetida over the rice ( will increase the flavor )
* Your awesome peanut rice ready , serve hot with thogayal !!

CHICK PEAS PULAV

INGREDIENTS :
1 cup chick peas
1 cup basmati rice
1 medium onion( chopped lengthwise )
1 garlic clove ( finely chopped)
1 piece ginger ( " ")
1 green chilly ( Chopped lenghtwise )
Pepperpowder
1 tsp cashews
oil 1 tbsp
mustard seeds , urad dal
salt for taste
Cilantro leaves for garnishing

METHOD :
* Soak the chick peas overnight , boil till tender and keep it aside
* Cook the basmati rice and keep it aside
* Heat oil in a kadai , splutter mustard seeds , fry the urad dal
* Add the onions, chilli , garlic and ginger, salt and fry till onions are transparent
* Add the chick peas and fry a little more
* Add the pepper powder and add this to the rice
* Fry the cashews seperately and add finally to the rice
* Garnish with the cilantro leaves and serve hot with your favourite curry .

PEAS MASALA

INGREDIENTS :
1 cup peas
2 large onions
2 tomatoes
2 red chillies
1 tsp fennel seeds
2 garlic cloves
1 tsp coriander seeds
1/2 potato
1 tsp Turmeric powder
1 tsp garam masala
1 spoon lemon juice
cilantro leaves for garnishing
oil 1 tbsp
Mustard seeds , urad dal .
salt for taste.

METHOD :

* Soak the peas overnight and boil ,and keep it aside
* Boil , mash the potatoes and keep it aside
* Grind 1 onion , 1 tomato , red chillies , garlic, fennel seeds , coriander seeds till smooth paste
* Finely chop the remaining onion and tomato and keep it aside .
* Heat oil in a kadai , add mustard seeds and let it splutter.
* Fry the urad dal till brown.
* Add the finely chopped onion , salt and fry till transparent
* Add the tomatoes , trumeric powder , garam masala and cook till done .
* Add the grinded mixture and let it cook .
* Now add the boiled peas and let it cook for 5 minutes.
* Finally add the potatoes and stir well , let it cook for 5 more minutes.
* Switch off the stove and add lemon juice according to taste .
* Garnish with cilantro and serve hot with roti /rice.