Vaalaipoo Vadai

Ingredients:

Vaalai poo – 1

Gram dal/Kadalai Parupu– 1cup

Saunf – 1 teaspoon

Ginger – 1small piece

Asafetida – a pinch

Dry Red Chilli – 4

Curry leaves – a handful

Salt for taste.

Oil – required to fry


Method:

1.Soak Gram dhal for 1 hour and Remove the water completely and grind it coarsely with Ginger, Saunf & Dry red chillies.Note: There should be no sign of water in the ground mixture.
2.To this ground mixture add the cleaned washed and finely chopped vaalaipoo, Asafetida, and chopped curry leaves and mix it together.
3.In a pan heat required oil to fry. Add 1 tablespoon hot oil to the mixture and mix it again.
4.Now shape small balls of the mixture into vadai shape and fry it in the oil.
5.Tasty vadai is ready to serve with ketchup or chutneys

Read more »

Stuffed Chilli Bajji

Ingredients:

Bajji chilli – 10

For Outer layer:

Gram flour – 1cup

Salt for taste

Asafetida – a pinch


For Stuffing:

Onion – 2

Potato (Boiled) - 4

Carrot (Grated) – 1

Coriander Leaves – 1cup

Tamarind Chutney (Tamarind lemon size + 3 red chilli)-2tablespoon


Oil for frying.


Method:

1. In a pan heat two teaspoon oil and add chopped onions and fry till soft. Then add boiled potato required salt and fry for 5 mins. Now add 2 tablespoon tamarind chutney and mix till raw smell goes away and all comes together.Remove from Fire and Finally add coriander leaves and mix it .

2. Make a batter with gram flour, salt and Asafetida .

3. Slit the chillies vertically in centre and remove the seeds and wash it once to reduce the hotness

4. Pat it Dry and stuff it with the potato mixture.

5. Now dip it in the batter and deep fry.

6. Serve Hot with ketchup.

Read more »

Soya chunks podimas

Ingredients:

Soya chunks : 2cups

Onion (chopped):1/4 cup

Green chilli(chopped):3

Carrot(grated):1

Coconut(Grated):1tblspoon

Fried Cashew:10

Lemon Juice:2teaspoon


For Seasoning:

Oil – 2tblspoon

Mustard seeds:1/2 teaspoon

Jeera:1/2 teaspoon

Curry leaves:5 to 6

Coriander leaves to garnish


Method:

1. Add Soya chunks to boiling water, close it with a lid and keep it aside for 10minutes.

2. Then squeeze the water thoroughly from the soya chunks and grind it coarsely.(Note: No water should be there in the Soya chunks.Orelse it will spoil the dish).

3. In a pan heat required oil and season all the ingredients given in for seasoning.

4. Add onion, green chillies and fry till onion turns soft.

5. Now add carrot, Soya mixture and required salt and fry till carrot is cooked.

6. Sprinkle lemon juice and garnish with coriander leaves.

7. Easy and Healthy Podimas is ready to serve.

Read more »

Mangalore Bonda

Ingredients:

Maida – 1cup

Gram Flour – 2tablespoon

Curd – ½ cup

Ginger (finely chopped)-1 teaspoon

Green chillies – 1teaspoon

Cooking soda – ½ teaspoon

Curry leaves (chopped)– handful

Salt for taste

Oil required for frying.


Method:

1. Mix Maida and gram flour in curd. (Note: The batter should be thick then the Idly dosa batter).

2. Then add Ginger, curry leaves, cooking soda and required salt. Mix together.

3. Heat oil in a pan and make the mixture into small bondas and fry in the oil till it is done.

4. Serve with coconut chutney.

Read more »

Chikki(My Version)

Ingredients:

Fried Groundnuts: 1cup (remove the skin)
Sugar : 1/2cup

Note: Exact quantities.Sugar should always be less than groundnuts or any other dry nuts.

Method:

1.Fry the groundnuts till it gets hot.(Jus to gain back the crunchiness.)
2.You can either do the chikki using broken groundnuts or coarsed ground nuts.(I m doing coarsed version)
3.In a pan add sugar and heat it. There will be three stages here,viz.,
a)sugar joins together and becomes into lumps
b)then becomes like gum.
c)Completely dissolves and becomes yellow in color.
4. Once you see yellow color with sugar completely dissolved.switch of the stove and Add coarsely ground groundnuts and mix it together.
5.Once all comes together,Spread it on a cooking foil sheet and allow it to cool.
6.Then break into pieces and store it in a air-tight container.
Note:Jus packing these chikki's in a attractive gift pouch can be an instant gift to small kids.

Read more »

Nuts Puttu

Ingredients:

Rice Flour : 1cup

Sugar:1/2 cup

Grated coconut :1/2cup

Dry nuts(almonds,pistachio,cashews,groundnuts):1tblspoon each

Elaichi powder :1teaspoon

Tri color tooty fruity:1tblspoon

Salt:1/2teaspoon


Method:

1.Fry Rice flour in a pan till it becomes hot and stop when it is about to change color.

2.Fry the nuts in ghee and grind it coarsely.

3.To the ground nut mixture, add the rice flour.

4.Now dissolve ½ teaspoon salt in 1cup hot water.

5.Pour the salted water to the mixture, mix it, cover it and keep it aside for 10mins.

6.Steam the mixture till it gets cooked and garnish it with sugar, grated coconut,elaichi powder and tooty fruity.

7.Healthy puttu is ready to serve.

Read more »

Corn Cheese sandwich

Ingredients:

Corn Kernels: 1cup

Bread:1pack

Green chillies:3

Sugar:2teaspoon

Riceflour/gramflour:3 tblspoon

Grated Cheese:1cup

Ghee:2tblspoon

Milk: 2cups

Salt for taste


Method:

1.Heat pan and add ghee. Add either rice flour or gram flour and fry it till the raw smell goes.

2.Remove it from fire and immediately add milk and mix without lumps.

3.Again keep it in the stove and stir continuously till it transforms to a paste consistency.

4.Add cooked corn kernels, green chilies, grated cheese, and sugar. Mix it and remove from fire.

5. Now spread the corn mixture on one slice and cover it with an other slice.

6.Toast it in sandwich /Panini maker.

7.Serve it with Ketchup.

Read more »

Chicken Salna

This generally tastes good when prepared with chicken/Mutton bones.Salna is served mostly with Parotta’s and biryani.But the truth is, it goes well with everything. The recipe goes like this,

Ingredients:
Chicken bones : ½ kg
Onion - 2
Tomato – 2
Green chillies - 3
Ginger Garlic Paste – 1 teaspoon
Curry leaves – 6 to 8
Chilli powder-1tblspoon
Sambhar Powder – 1tblspoon
Coriander Powder – 1tblspoon.
Mint leaves – a handful
Garam Masal Items – 1 teaspoon.
Bay leaf – 1
Oil – 4tblspoon
Coriander leaves - a handful.

Coconut Paste:
Coconut (grated) – 1cup
Cashews – 4
Saunf – ½ teaspoon

Method:
1.Grind Onion and Tomato.(Don’t grind to a smooth paste.)
2.Heat Oil in a pan. Add the Garam masal items and bayleaf.fry it for a minute.
3.Add the ground onion tomato paste. And fry till they turn color.
4.Add split green chilies, ginger garlic paste,chilli powder,sambhar powder, coriander powder and salt .
5.Add chicken bones and fry for 2mins.
6.Add required water and cook it till chicken is done.
7.Now add ground coconut paste and wait until the raw smell goes away.
8.Garnish with coriander leaves.
9.Serve Hot with Parotta or Biryani.

Read more »

Kathrika/Brinjal/Eggplant Gothsu (Tasty combination For Biryani)

Ingredients:

Brinjal/Eggplant/Kathrika – 1/2kg
Onion – 2
Tomato – 2
Green Chilli – 4
Tamarind juice – 1cup(thick)
Jaggery – 1small piece
Curry Leaves – 6 to 8
Chilly powder – ½ teaspoon
Cumin powder – a pinch

Method:

1.Cut brinjal into small cubes.
2.Heat oil in Pan. Add sliced onion, Tomato and curry leaves. Stir fry.
3.Add chopped Green Chillies.Add brinjal, Chilli powder and cumin powder. Fry till oil separates.
4.Add required Salt, tamarind water and Jaggery.
5.Bring it to boil. Wait till the raw smell of tamarind goes away.
6.Garnish with fried curry leaves.
7.Serve with Biryani.

Read more »

Chicken Biryani

Ingredients:

Chicken – 1Kg (Big Pieces)
Basmati Rice – 3Cups
Onion (Big) – 5
Tomatoes – 3
Garam masala items : 1tablespoon
Red Chilli Powder – 2tablespoon
Coconut Milk(Instead of water.):6cups.
Pudhina/mint leaves & Coriander Leaves – 1cup
Bay leaf – 2
Saunf – 1teaspoon
Lemon - 1
Oil – 3tblspoon
Ghee – 2tblspoon

Marination:

Curd – ½ cup
Green Chillies – 6 to 8
Pudhina/mint leaves & Coriander Leaves – 1cup
Ginger Garlic Paste – 2tablespoon
Salt


Method:

1.Marinate chicken in fridge for 2hours with the ingredients given for Marination.
2.Heat oil & ghee in pressure pan and add all the Garam masala items,bayleaf and Saunf.
3.Add Sliced Onions and fry till golden brown.Add tomato and chilli powder and fry till oil separates from it.
4.Add the marinated chicken and fry till raw ginger garlic smell leaves.
5.Fry till it becomes dry. Now add washed rice and mix it. Add salt to rice.
6.Add coconut milk, Pudhina coriander leaves and lemon juice.Stir and check salt.
7.Pressure cook until 2 whistles.
8.Serve with raitha,kathrika gothsu,chicken65 or salna.

Read more »

Oats Soup

Ingredients:

Oats – ½ Cup.

Water – 1Cup.

Milk – 1cup

Garlic – 2Cloves

Salt for Taste.

Pepper for Taste.

Butter – 1tblspoon

Butter Fried Bread Cubes – 1 cup

Method:
1.Heat butter in a pan. Add finely chopped garlic and fry till light brown.

2.Add Oats and fry for 5mins in lowflame.

3.Add milk and water. Bring it to boil.

4.When the soup thickens, add required salt and pepper.

5.Garnish with Butter fried bread cubes.

Read more »

Chilli Cheese toast

Ingredients:

Bread – 2 slices
Cheese slice – 1
Green Chilli – 1

Method:
1.Place the cheese slice on one slice of bread and place finally chopped green chilies on top of the cheese slice.
2.Now cover with the other bread slice.
3.Toast it in sandwich maker/panini grill.
4.Chilli cheese toast can be served with Tomato sauce/ketchup.

Read more »

Royal Roll

Ingredients:
Almonds – 1/2cup
Pistachi –1/2cup
Cashews – 1/2cup
Walnut – 1/2cup
Dried Cucumber Seed(Optional) - 1/2cup
Sugar – 1/2cup
All purpose Flour/Maida – 1cup
Ghee – 1cup
Elaichi powder – ½ teaspoon
Salt – pinch
Water to knead dough

Method:
Maida Dough:
1.Make Dough(Like chapatti dough) using Maida, salt,1/2 cup ghee and elaichi powder.
2.Keep it aside for 1hour.

Nuts paste:
1.Soak almonds in hot water for an hour and remove the outer skin. Soak all the other dry fruits for 2hours in water. After 2hrs grind all the nuts including almonds into a smooth paste.
2.In a non-stick pan, add sugar,2teaspoon ghee and dry nuts paste and stir it continuously in slow fire till it becomes thick and separates ghee.

To make Royal Roll :

1.Now make small balls from Maida dough. Take1ball and roll it to a medium size chapatti.

2.Now take a teaspoon from the Nuts Paste and keep it in centre and close it.(Just do the same as you do for stuffed chapattis)

3.Again roll it like chapatti but carefully coz the stuff may come out if u give pressure.

4.Now heat a pan. Cook both sides. Add ghee on both sides for richness.

5. Remove from fire and immediately roll it and cut it into pieces.

6.Tasty and Healthy Royal Roll is Ready.

Read more »

Corn sundal

Ingredients:
Corn:1cup (cooked)
Green chillies:2
Ginger:1small piece
Mango grated:2tblspoon
Coconut grated:2tblspoon
Coriander and curry leaves for garnish.
Oil -1 teaspoon
Salt for taste
Mustard seeds:1/2 teaspoon

Method:
1.Pressure cook corn kernels.
2.In a pan,heat oil and add mustard seeds,curryleaves and green chillies.
3.Add pressure cooked corn kernels and fry.
4.Add Ginger,grated mango,grated coconut and fry.
5.Garnish with coriander leaves.
6.Healthy snack is ready to serve.

Read more »

Corn salad

Ingredients:
Corn kernels : 1packet
Carrot:1
Cabbage:1
Beetroot:1
Capsicum:1
Mango: half cup
Onion:half cup
Coriander:2teaspoon
Lemon:1
Chat masala:half teaspoon
Green chillies:1 (optional)

Method:
1.Grate all vegetables using a grater.
2.Marinate the vegetables with half lemon juice for 15mins.
3. Now add the cooked corn kernels to the vegetables and mix it.
4.Add onion,grated mango, chat masala and mix it.garnish with coriander.
5.Serve it with papads & soup.

Read more »

Poondu Kolambhu/Garlic Gravy:

Ingredients:
Garlic/Poondu – 1cup
Small onions – 1 cup
Tomatoes - 2
Tamarind – Lemon size
Red chilli powder – 2tablespoon
Seasoning:
Mustard Seeds – 1teaspoon
Asafetida - pinch
Curry leaves – handful

Method:
1. Heat 4teaspoon oil in a pan. Add mustard seeds, curry leaves,garlic & asafetida.
2. Now add small onions and tomatoes and fry till the mixture separates oil.
3. Add red chilli powder to the tamarind water and mix it without lumps.
4. Now add the tamarind water to the fried mixture.
5. Wait until it boils and separates oil.
6. Garnish with curry leaves & serve with hot rice.

Read more »

Mint/Pudhina Chutney

Ingredients:

Mint/Pudhina leaves – 2cups
Coriander leaves – 1cup
Curry leaves – 6 or 7 leaves.(optional)
Urad dal – 2 teaspoon.
Onion – 1
Coconut(scrapped) – 1/2 cup
Green Chillies – 3.

Seasoning:

Mustard – 1Teaspoon
Urad dal – 1 teaspoon
Dry Red Chilli – 1.

Method:

1.Dry roast the Urad dal and grind it into powder.

2.Add 1 teaspoon oil in the pan and fry green chillies and add it to the mixer.

3.Now fry onions in 1 teaspoon oil.wen half done add mint,coriander and curry leaves and fry it.Once it is cooked add coconut and fry for 2 mins.

4.switch off the stove and let it cool.

5.Add the mixture to the urad dal and chillies in the mixer and grind it to a chutney consistency.

6.Season it with the ingredients given for seasoning.

7.Serve hot with Dosa,Idli,Chapathi,Rice.

Read more »

Ulundhu vadai/Urad Dal Vada

Ingredients:

Ulundhu/Urad Dal – 2cups
cooked Rice-1 handful (Gives a Hotel vadai texture)
Methi seeds – ½ teaspoon
Onion – 1
Green Chillies – 2
Ginger – 1piece
Coriander and curry leaves (Optional)
Salt for taste.
Banana Leaf(2 pieces) – needed to shape vadai.


Method:

1.Wash & soak Ulundhu/Urad Dal with ½ teaspoon of methi seeds for 4hours.
2.After 4hours remove the water and grind the ulundhu/Urad Dal along with cooked rice,green chillies,ginger and salt.
3.Add onions,coriander and curry leaves(for added taste) to the mixture.
4.Heat Oil in a Pan.
5.Take a handful from the mixture and place it on a piece of banana leaf and shape it into a vadai putting hole in the centre.
6.Deep fry in the oil.
7.Hot and spicy vadai is ready to serve.Serve with sambhar or mint chutney.

Read more »

Meen Kulambu/Fish Curry

INGREDIENTS
Vanjram - ½ kg
Onion- 2
Tomato – 3
Chilli powder –4 teaspoon
Turmeric powder -1teaspoon.
Tamarind – soak a lemon sized in 2 cups of water.
Coconut paste – 3teaspoon.
Green chillies – 4
Brinjal(small ones) – 5 or 6
Salt to taste.

To season:
Mustard seeds – 1teaspoon
Fennel seeds – ½ teaspoon
Pepper corns(crushed) – ½ teaspoon
Jeera(crushed) – ½ teaspoon
Red chillies – 4
Garlic(crushed) – 6pods
Curry leaves- a handful
Oil – 2tablespoons.

Method:

For fish fry:
1.Transfer the fish pieces in the bowl. Add a pinch of turmeric,1 teaspoon of chilli powder, and salt to taste and marinate the fish for ½ an hour.
2.Now heat a tawa and add required oil to fry the fish.
3.Once the oil gets heated. Fry the fish till it is crisp and cooked inside.

For the Kuzhambhu or Gravy:

1. Pour oil in a pan and let it heat. Add all the ingredients in To season one by one and fry till they release flavor into the oil.
2. Add onion and fry till they turn transparent. Then add chilli powder and stir it for a minute. Add brinjal and fry till it is half done. Immediately add tomatoes. (don’t fry the tomatoes too much or mash it).
3)Add tamarind water and allow it to boil till the raw smell goes off.
4)Add the fried fish into the gravy.
5)Add coconut paste and bring it to boil.
6)Check the salt and serve it with hot rice.

Read more »

Rich Sweet Corn Soup

Ingredients:


Sweet corn Kernels:1 packet
Vegetables(carrot,beans,cabbage):1cup
Garlic:2 Cloves (chopped)
Butter:2tbl spoon
Coriander: 1 tbl spoon (chopped) or Spring onions.
Corn flour:1teaspoon
Water/vegetable stock cube:3 cups
salt for taste
Pepper for taste
Ajinomotto:a pinch

Method:
1.Cook sweet corn kernel as per packet instructions in microven.
2.Take handful of corns and grind it into paste.
3.Heat Pan and add butter.Add garlic and fry till the garklic turns little golden brown.
4.now add all the vegetable (finely chopped) and fry until half done.
5.Add corn paste and corn kernels.and stir fry.
6.Add water or veg.stock cube dissolved in 3cups water.
7.Bring it to boil by continuously stirring.
8.Add salt,pepper & ajinomotto for taste and stir.
9.mix iteaspoon corn flour in 2teaspoon of water.and pour it into the boiling soup.
10.Stir till it gets into soup consistency.garnish with corriander or spring onions.serve hot with french fries or spring roll.

Read more »