Mysore Vadai

Ingredients:
Bengal Gram Dal/Kadalai Paruppu - 1/2 cup
Thuvar Dal/Thuvaram Paruppu - 1/2 cup
Urad Dal/Ulutham Parupu - 1/2 cup
Moong Dal/Siru Paruppu/Payatham Paruppu - 1/2 cup
Onion (finely chopped) - 1 big
Ginger - 1piece
Green Chillies - 4
Coriander Leaves - 1cup
Curry Leaves - a Handful
Salt required
oil for deep frying

Method:
1.Wash and Soak all the dal/Lentils for 4hours.
2.In a blender add ginger,salt,coriander curry leaves and green chillies.Grind it coarsely.
3.Add all the dal/lentils and grind it coarsely.
4.Transfer all the contents to a bowl.Add finely chopped onions and check salt.
5.In a pan,heat oil for deep frying.Once the oil is hot,take a lemon sized ball,shape into a vada and put it in the oil carefully.Fry till golden brown.
6.Put it in a kitchen tissue and wait till it absorbs excess oil.
7.Serve hot with Tea.

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Hummus

Hummus is prepared using chickpeas and sesame seeds.The Hummus is originated from Middle eastern countries namely Arab,Palestinian,Turkey and Egypt.It is now widely used in several restaurants world wide.It is an accompaniment for flat breads.It also goes very well with Indian breads.In restaurants it is generally served as appetiser.Here I made this Hummus for Kati roll.

Ingredients:
Chickpeas-1cup(Soaked overnight and pressure cooked for 3 to 4 whistles)
Sesame seeds - 1 1/2 tablespoon

Lemon Juice - 1 1/2 tablespoon
Salt - Required
Pepper - 1teaspoon
Garlic - 2cloves

For Garnishing:
Coriander Leaves - 1 teaspoon(Finely Chopped)
Red Chilli Flakes(Optional)
Parsley(Optional)
Olive oil/Refined oil - 1tablespoon

Method:
1.In a blender,add boiled chickpeas,sesame seeds,Garlic,lemon juice,salt,pepper and grind to a smooth paste.
2.Garnish with the ingredients given in 'for garnishing'.
3.Serve with Chips,Indian breads.

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Mutton Clear soup

Who is not fond of soup???...I am a soup lover...I will never forget to order a soup when i visit restaurants.
If  I am affected by cold....This soup is the first thing that my mom prepares.She has adviced me not to run behind medicines for a simple cold or headache.After having this hot soup,u vl have tears rolling out of ur eyes not coz of ur mom's affection(LOL:-)) but for the pepper's hot.Then a sound sleep.It kicks the cold and brings back freshness.Try it.U vl know the truth behind the quote "FOOD AS MEDICINE"....

Ingredients:
Mutton bones - 1/2
Small onions - 10 to 12 (Finely chopped)
Tomato- 1(Finely chopped)
Pudhina leaves - 1/2 cup
Coriander Leaves - 1/2 cup
Ginger and garlic - crushed
Turmeric powder - 1teaspoon
Oil required
salt required

For seasoning:
Cinnamon - 1stick

Saunf - 1/2 teaspoon
cloves -2


To coarsely grind:
peppercorns - 1 1/2tablespoon
Cumin seeds/jeera - 1/2 tablespoon
Green Chilli - 2

Method:
1.In a pressure pan,heat oil,add ingredients given in 'for seasoning'.

2.Add crushed ginger garlic,grounded mixture and fry till the ginger garlic turns color.
3.now add onion,pudhina coriander leaves and fry till transparant.add tomatoes and little salt and fry till the tomatoes turn mashy and oil seperates.
4.put in washed mutton pieces and turmeric powder.fry till mutton leaves water.
5.Now add required water,check salt and close with the lid.put it in simmer and cook till 3whistles.
6.Open the lid when the pressure is released.Strain the contents with a soup strainer.
7.Garnish with coriander leaves and serve hot with a starter.

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Brinjal Fritters

It was a cold winter evening and my toungue was tickling to have something hot and crispy.When my brother searched the fridge,he found a bottle of hummus which i made for kati roll the previous evening.well the dip is ready...Wat about the crunchiesss he asked...yeahhh...found out...a big Brinjal...why dont you make some frittersss he said....Voila!! that evening was wonderful.......But how come without a fight for the fritters... after all we are cats and dogs.

Ingredients:
Big Brinjal - 1
Red Chilli Powder - 2tablespoon
Gram Flour - 2cups
Rice Flour - 1tablespoon
Salt Required
Ginger Garlic Paste - 1tablespoon
Oil to deep fry.

Method:
1.Wash the big brinjal thoroughly.Cut into round pieces and again cut the round pieces into 1inch cubes.
2.In a bowl,prepare a batter with gram flour,rice flour,salt,chilli powder,ginger garlic paste.
3.In a pan,heat oil for deep frying.Once the oil is hot,Dip the brinjal pieces in batter and deep fry till golden brown.
4.Serve hot with Hummus or green chutney or ketchup.
5.You can also roll it in chappati with onion and hummus with a gentle sprinkle of chat powder.Yummmmm......

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Mutton pepper fry

Ingredients:
Mutton - 1/2 kg
Onion - 2
Tomatoes - 1
Ginger Garlic Paste - 1teaspoon
Pepper Powder-  1tablespoon
Jeera powder - 1teaspoon
Coriander Powder - 11/2teaspoon
Red chilli powder - 11/2teaspoon
Turmeric Powder - 1teaspoon
Oil - required
Salt for taste

For Seasoning:
Cinnamon - 1stick
Cardamom - 2pods
curry leaves - a handful
Saunf - 1teaspoon

Method:
1.In a pressure pan,add mutton,chilli powder,coriander powder,salt,turmeric powder and ginger garlic paste and pressure cook for three whistles.
2.in a seperate pan,add ingredients for seasoning,fry onions and tomatoes till done.
3.Add the mutton mixture and fry till the water gets evaporated.add pepper powder and fry for five minutes
4.Serve hot.

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Mutton Curry

Ingredients:
Mutton - 1/2 Kg
Onion - 2(Chopped)
Tomato - 1
Potato - 2(skin pealed and diced)
Green Chilli - 1(slit lengthwise)
Ginger Garlic paste - 1 1/2 tablespoon
Red Chilli Powder - 1tablespoon
Coriander Powder - 1/2 tablespoon
Turmeric powder - 1teaspoon
Mutton curry/Masala Powder - 1tablespoon
Salt for taste

For Seasoning:
Cinnamon - 1stick
Cardamom - 2
Cloves - 3pods
Saunf - 1teaspoon
Curry leaves - 6 to 7

Pudhina and coriander leaves - 1cup each


Method:
1.In a vessel,add mutton,salt,red chilli powder,coriander powder,1tablespoon ginger garlic paste and turmeric powder.mix well.marinate for 1 hour.Add the marinated mutton in pressure pan with required water and cook for three whistles(whistles in respect to the quality of mutton).
2.In a wide pan, heat oil and add all the ingredients given in 'For seasoning' and fry for 1minute.
3.Add onions and fry till transparent.Then add tomatoes and remaining ginger garlic paste,fry till raw smell goes away.Add diced potatoes and fry for 2minutes.Pour in the excess water from the cooked mutton gravy and add mutton masala/curry powder.wait till the potatoes are done.
4.Now add mutton.check salt and let it cook in simmer for 5minutes and becomes thick.
5.Garnish with coriander leaves and serve hot with rice,idiyappam or any indian bread.

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Oats Pongal~~~HAPPY PONGAL~~~~

Oats is always considered to be a healthy and dietary food.It is enriched with fibre and nutrients.There were times when people get ready for diet plans..the first thing that enters into their food catalog was wheat... now oats is treated as the foremost dietary food.There are two types of oats,oatmeal and rolled oats..The most common in India is first...latter is used in certain north western countries.Oats can be substituted to rice.

Wish you all a very Happy Pongal....!

                       

Ingredients:

Oats(Quaker) - 2cups
Green gram dal/moong dal/paasi paruppu - 1/2 cup
Jaggery - 11/2cup
Milk - 1cup
water - 11/2 cups
Ghee - 2tablespoons
Cardamom -2pods
cashewnuts - 10 to 15

Method:
1.Heat a pan and fry the moong dal for 5minutes in simmer till its raw smell goes away.Pressure cook till it turns mashy.
2.Heat a pan and fry the oats for 2 to 3 minutes in simmer and keep it aside.
3.In a small pan,melt the jaggery in half cup of water,strain it and keep it aside.
4.Heat a pan. Add fried oats,milk and water.Cook till the oats are done.
5.Add the cooked moong dal and stir well.Pour in the jaggery syrup,cardamom powder and stir continously till the mixture turns thick.
6.Add fried cashews,melted ghee and serve hot.

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Oats Pongal

Oats is always considered to be a healthy and dietary food.It is enriched with fibre and nutrients.There were times when people get ready for diet plans..the first thing that enters into their food catalog was wheat... now oats is treated as the foremost dietary food.There are two types of oats,oatmeal and rolled oats..The most common in India is first...latter is used in certain north western countries.Oats can be substituted to rice.

                       

Ingredients:

Oats(Quaker) - 2cups
Green gram dal/moong dal/paasi paruppu - 1/2 cup
Jaggery - 11/2cup
Milk - 1cup
water - 11/2 cups
Ghee - 2tablespoons
Cardamom -2pods
cashewnuts - 10 to 15

Method:
1.Heat a pan and fry the moong dal for 5minutes in simmer till its raw smell goes away.Pressure cook till it turns mashy.
2.Heat a pan and fry the oats for 2 to 3 minutes in simmer and keep it aside.
3.In a small pan,melt the jaggery in half cup of water,strain it and keep it aside.
4.Heat a pan. Add fried oats,milk and water.Cook till the oats are done.
5.Add the cooked moong dal and stir well.Pour in the jaggery syrup,cardamom powder and stir continously till the mixture turns thick.
6.Add fried cashews,melted ghee and serve hot.

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