Bisibela bath

I should say this is a famous recipe of karnataka,only then brought to all other places(i think so!!! :-).For sure the traditional taste differs from ours due to the spices and proportions.Now i'm posting the tamil nadu version here.This is my hubby's favorite,he often says that his mom's preparation is the best than anyone else's.Of course,she does this very well,each time the taste and texture remains the same.I got the measures from her and posting it on my blog!!

Ingredients:

1.Rice(sona masoori)-  1 cup

2.Thoor Dhal - 1/2 cup

3.Tamarind - a medium lemon size

4.Gingely oil(sesame oil) - 4 spoons

5.Salt to taste.

6.Coriander leaves a little.

7.Asafotida - 1 pinch

8.Turmeric powder - 1/2 spoon

To grind:

1.Dry chilli - 8 to 10 nos

2.Channa dhal - 1 1/4 Spoon

3.Coriander seeds - 1 1/4 spoon

4.Menthya/fenu greek seeds  - 1 spoon

5.Dried coconut (shredded) / thick coconut (shredded) - 1 1/2 cup

Procedure :

1.Fry all the "To grind" ingredients with half spoon of oil except the coconut.Grind fried items with coconut to a paste form,with little water.

2.Mix rice and dhal and boil them with 4 cups of water.

3.Soak tamarind for 1/2 hr and squeeze juice out of it.Make 2 to 2 1/2cups of juice.

4.Add turmeric powder,asfoetida,salt and coriander leaves to the tamarind juice and allow this to boil on a low flame until the raw smell leaves.

5.Later add the grounded paste and let it boil for another 10 minutes.

6.Now add in the cooked rice-dhal and mix well for 10 more minutes in a low flame.Keep on stirring to avoid blackening.

7.In the mean time,heat oil in a kadai,add mustard seeds and splutter,fry cashew with this.Add this to the bisibela bath.

8.Mix well and serve hot with simple carrot raita or rich tasty avial,even appalam goes well sometimes.

Note:

If raita is the side dish,then add boiled veggies like carrot,beans,peas,drumstick,potato etc before adding the grounded paste.The bath will now be balanced with healthy veggies and dhal .



Literally this was little tedious to do for the first time,but the outcome was so pleasing.Try this out once and do give some comments.

Ashoka Halwa /Moong dhal Halwa

Ashoka halwa is one of my fav sweet,n i will proudly say that my mom is an expert in doing this.The measures & method are given by her(not me).So even a beginner can make it easily.I bet u that,the texture n taste will be great.Try it out once.

Successfully did halwa yesterday.Halwa came out very well and here i've posted the snaps!!

Ingredients:

1.Moong dhal - 1 cup(say 150 gms)

2.Sugar - 2 cups(300 gms)

3.Ghee - 1 1/2 cups

4.Cardamon powder - 1 tsp

5.Fried cashew nuts - 15 - 20 nos

6.Food color - any(optional) dissolve 1/2 a pinch of color in water.

7.4 tbsps of wheat flour(roast the flour thoroughly till the color changes lightly).

Method / Procedure:

1.Firstly,fry the moong dhal dryly until it becomes light golden yellow.

2.Soak it for 15 mins.Steam cook this with 3 cups of water.Switch off the flame,once it is done.

3.Add all the sugar to the steam cooked dhal.Mix it fastly.Dhal mashes well n sugar dissolves immediately due to heat.

4.Now place a thick bottomed kadai on flame,add a spoon of ghee,pour in the dhal-sugar mixture and keep on stirring.If u want u can add any food color(water solved)after a while.

5.Keep on adding ghee,in a 5 mins interval.Always do it in a low flame.

6.Almost after 15 minutes,the mixture becomes non-sticky.At this stage add cardamon powder n fried cashew nuts.

7.U don hav to wait until the ghee separates out.The non-stickyness is the halwa's right consistency,the halwa has to come like a ball,when it is rolled between ur thumb n fore finger.So switch off the flame at the right time.

8.Transfer the halwa to a greased plate.

9.Have it hot / cold.

This is little time consuming,but the taste really worth it :-) !!!

This is a famous recipe/sweet of thanjavur district(tamil nadu).Also,this wont be ghee dripping,like the other halwas we purchase outside.Consume it with in 3 to 4 days.Can be stored in refrigerator.Enjoy this protein rich sweet n have a gr8 day!!

Vegetable Cutlet

I guess,i was doing my 6th standard,when i tasted cutlet for the first time.But,I didnt like the taste and the color.It was horrible as it was over cooked n cold.So i never loved to eat it anywhere.But during my college days,my friends took me to "the sangeetha restaurant" trichy(one of my fav hotels in trichy) for a birthday party.Party went well,there cutlet was served as the starter,again after a long gap i had to eat it,but to my surprise,it tasted very delicious,texture n taste was tempting too.Then whenever i visit any chat corner,i started ordering for it.My friend used to prepare this in a very simple way,and here i'm sharing the yummy recipe with u all......

Ingredients:

Makes 8 medium sized cutlets

1.Bread(whole wheat/maida) - 4

2.Boiled n mashed potato - 3/4 cups

3.Boiled green peas - 1/4 cup

4.Half cooked chopped carrot - 1/4 cup

5.Chopped Onion - 1/2 cup

6.Red chilli powder - 1 tbsp

7.Salt to taste

8.Oil for frying.

9.Coriander leaves,sliced carrot,sliced onion for presentation.

Method:

1.Dip bread slices one by one in water,squeeze out the water from the bread and keep this damp bread aside.

Note: Don cut down the edges of the bread,bcoz it has high nutritional value.

2.Heat kadai,pour 3 spoons of oil,add onion once heated.

Once the onion is cooked,add red chilli powder,salt,carrot,peas n mashed potato.

3.Mix it well,Switch off the flame.Mix the damp bread to the veg mixture,mix it well and let it cool down.

4.Now take a lil portion of it,roll it on a greased plate to any shape(food moulds help u here,to get variety of shapes).Dough should be thick enough,so that they look like a cutlet,at the same time,it should stay together when they r deep fried.

5.In the mean time heat oil,on a deep frying pan.Fry cutlets one by one,so that they are not broken at any point.

6.Fry till golden brown.Serve it hot with sliced veggies,hot chilli sauce and tangy tomato sauce.

Have this spicy cutlet with hot masala tea on a weekend evening.Ohh!! that will be so enjoying :-)

Vegetable Pulav

Ingredients: 


Serving 2 persons


Step1:

1.All cut vegetables like carrot,beans,cauli flower,green peas,potatoes,bell pepper(yellow,green and red)(avoid beet root,otherwise the dish would look full red) - 2 cups
2.Chopped Onion-2 big
3.cardamon-3
4.Sounf-1tea spoon
5.Cinnamon sticks(pattai)-1 inch(1) (optional)
6.Cloves-5
7.Sunflower oil- 4 to 5 full spoons
8.Ghee-2 spoons
9.Curd-2 spoons
10.Basmati rice-1 cup
11. water-2 1/2 cups.
12.Green chillies-4 or 6
13.Cashew nuts - 10 no

Step2 :To grind:

1.Mint leaves-1 cup
2.Cilantro-1/2 cup
3.Ginger-1 inch
4.Garlic-5 nos

In mixer make a fine paste with all the step2 ingredients.

Procedure:

1.Soak basmati rice for 10 mins.Drain it and keep it aside.

2.Heat 3 spoons of oil,add sounf,cardamon,cinnamon sticks & cloves.

3.Then add chopped onion,green chillies and a little salt,to avoid browning.Fry it for 5 mins till it turns to a pinkish color.

4.Add the grounded paste to the fried onion,fry this for 10 mins(till the raw smell goes off).

5.Now add curd.After 2 mins,add all the cut vegetables to this mixture.Mix well, so that the spices spread evenly.

6.Switch off the flame after 5 mins.

7.Now in an electric cooker add rice,water,salt&veggie mix.

8.Add 1 spoon full of ghee.Close the lid.

9.Once the pulav is done,add fried cashew & chopped cilantro on top.

10.Serve this SPICY PULAV with RAITA,SLICED CUCUMBER AND CARROT.

Note:

This pulav will have a greenish texture due to cilantro and mint paste.If u want a white pulav as shown in the photograph,chop cilantro&mint instead of grinding.And fry it with ginger-garlic paste.

Carrot - Apple Shake

Carrot - apple shake is my new invention and i've done it in my own style n taste.As always my husband was my testing machine that day :-)...but he said that it tasted too good.So today,i'm posting it for u all.

Recipe ingredients:

Serving 2 persons

Half boiled carrots - 2

Apple - 1/2

Badam-3 or 5 nos

Sugar/honey  for taste

Milk - 3/4 cup

Procedure:

1.Half boil the medium sized carrrots(pressure cooking is the best choice to save the vits n minerals).

2.Mash it in blender.

3.Grate apple n badam.Add the mashed carrot,grated apple n badam in a container.

4.Add sugar n milk.Mix well.

5.Serve it chilled.This will look like a smoothy with less milk,so if u like,have it in a cup "with a big scoop of ice cream" on top.Ohh it wud taste yummy....

Healthy Sprouts SALAD

Ingredients:

Sprouted Moong beans - 1/2 cup

Sprouted black channa - 1/4 cup

Grated carrot - 1/2 cup

Grated beet root - 1/4 cup

Finely chopped cucumber - 1/2 cup

Finely chopped onion - 1/4 cup

Finely chopped tomato - 1/4 cup

Finely chopped cilantro and coriander leaves  - 1/4 cup

Lime juice - 2 spoons

Black pepper - 1/2 spoon

Salt to taste.

Procedure:

1.The procedure is so simple,mix all the ingredients together...the salad is ready!!!Need no gas :-) !!

2.This salad has all the goodness like protein,minerals,keratin etc.Have this tasty salad twice a week.Make life healthy.Gud day!!!

Coconut Rice

Ingredients:
Serving 2 persons

1.Cooked Rice..........2 cups

2.Grated Coconut ........1 cup

3.Oil..........3 - 5 spoons

4.Mustard seeds.....1 spoon

5.Coriander leaves...... a little

6.(Chopped) Green chillies........2

7.Cashew nuts and channa dhal(split).........2 spoon each

8.Salt to taste

Procedure:

1.Place a kadai on flame,heat oil,add mustard seeds and wait till it splutter.

2.Now add channa dhal and cashew nuts and fry till it get golden yellow.

3.Then add green chillies,coriander leaves and grated coconut.Fry for 2 minutes.

4.Now add cooked rice and needed salt.Mix well.Now the coconut rice is ready to serve.

5.Serve hot with any curry, papad or even with pickle.

Lemon Rice

Ingredients:

Serving 2 persons

1.Boiled rice - 4 cups

2.Lemon - 1(Big size)

3.Chopped green chillies - 5

4.Coriander leaves

5.Salt to taste

6.Mustard seeds - 1 spoon

7.Channa(besan) - 3 spoons

8.Ground nuts - 10 gms

9.Cashew nuts - 5 gms

10.Turmeric powder - 1/4 spoon

11.Hing/Asafotidea - 1/4 spoon

12.Oil - 3 spoons

Procedure:

1.Place a kadai on flame,add oil,mustard seeds,allow this to splutter.Then add channa,ground nuts and cashews.Fry till golden.

2.Now add green chillies,corainder leaves,hing and turmeric powder.Switch off the flame in a minute, otherwise turmeric may turn black.

3.Immediately add hot boiled rice and salt to the mixture,squeeze lemon juice on to this.Now mix well.

4.Mouth watering lemon rice is ready now.Serve with bendhi/lady's finger curry.Best is with lemon pickle and papad.

Capsicum Rice 2

INGREDIENTS:

1.CHOPPED CAPSICUM - 1 CUP

2.GREEN CHILLIES - 2

3.CASHEW NUTS - 10 NO

4.SALT NEEDED

5.OIL - 2 SPOON

6.SPLIT CHANNA DHAL AND URAD DHAL - 2 SPOON

7.CORIANDER LEAVES - 1/4 CUP

8.GHEE - 1 SPOON

9.BOILED RICE- 3 CUPS

POWDER TO ADD:
1.CHANNA DHAL - 2 SPOON

2.URAD DHAL - 2 SPOON

3.CORIANDER SEEDS - 1 SPOON

4.DRY RED CHILLIES - 5

FRY ALL THE ABOVE SAID DRYLY AND GRIND IT TO A FINE POWDER.

PROCEDURE:
1.HEAT OIL IN A KADAI,ADD MUSTARD & ALLOW THIS TO SPLUTTER.

2.ADD CHANNA DHAL,URAD DHAL,CASHEW.FRY TILL THEY REACH GOLDEN BROWN.

3.ADD CHOPPED CAPSICUM,CORIANDER LEAVES,GREEN CHILLIES AND LITTLE SALT.FRY TILL CAPSICUM IS FULLY COOKED.

4.ONCE CAPSICUM IS DONE,ADD THE GROUNDED POWDER.SWITCH OFF THE FLAME.

5.ADD BOILED RICE,NEEDED SALT AND GHEE.MIX WELL TOGETHER.

6.SERVE HOT WITH APPALAM/CARROT RAITA/POTATO CHIPS.

Capsicum Rice 1

INGREDIENTS:
1.FINELY CHOPPED CAPSICUM - 1 CUP

2.FINELY CHOPPED BIG ONION - 1 CUP

3.FINELY CHOPPED GREEN CHILLIES - 2 SPOON FULL

4.CHANNA DHAL - 2 SPOON

5.OIL - 3 SPOONS FULL

6.MUSTARD SEEDS  1 SPOON

7.CASHEW NUTS - 8 TO 10 NO

8.GRATED CARROT - 5 SPOON FULL(OPTIONAL)

9.SALT NEEDED

10.BOILED RICE - 3 CUPS

11.CHOPPED CILANTRO AND CORIANDER LEAVES.

12.GHEE - 1SPOON

PROCEDURE:

1.HEAT OIL ON A KADAI,ADD MUSTARD SEEDS,ALLOW THIS TO SPLUTTER.

2.NOW ADD CHANNA DHAL AND CASHEWS,FRY TILL GOLDEN BROWN.NOW ADD CHOPPED CAPSICUM,ONIONS,GREEN CHILLIES AND CORIANDER.

3.FRY UNTIL CAPSICUM IS FULLY COOKED,ADD LITTLE SALT TO AVOID BROWNING.

4.AT LAST ADD,CHOPPED CILANTRO AND GRATED CARROT.SWITCH OFF THE FLAME.

5.QUICKLY ADD GHEE,SALT AND BOILED RICE ON TOP OF THIS.MIX WELL AND SERVE HOT WITH RAITA / APPALAM / POTATO CHIPS.

Bahela Bath / Creamy Curd Rice

Ingredients:

Serving 4 persons

1.Boiled rice......3 cups

2.Milk............1 1/2 cups

3.Curd...........1/2 cup

4.Butter / Fresh cream......2-3 spoons

5.Green chillies...........2

6.Chopped coriander and cilantro......  little

7.For seasoning-Oil-2 spoon,mustard seeds,raisins.

8.Fruits like- pomegranate and green grapes.

9.Salt to taste

10.Grated carrot ............ 3 Spoons full

Procedure:

1.Mash boiled rice nicely,like a thick hard paste.

2.Add milk and salt beat it well.

3.Now in a kadai heat oil,add mustard and let it splutter,add green chillies and raisins.Put this to the milk rice.

4.Just before serving add curd,butter / fresh cream,grated carrot and fruits.Mix it well.Decorate it with chopped cilantro and coriander leaves.

5.Serve this with any pickle (avakai and lemon pickle are the perfect choice).

Puliyogare

Puliyogare is a traditional south indian recipe,and in most of the perumal temple in tamil nadu this tasty dish is the prior prasadha.I usually go to the sakrathazhvar temple(at kumbakonam-my home town) during "margazhi" maasam mornings.After the dharshan devotees will be offered with hot puliyogare with channa sundal,sometimes with sakkara pongal and curd rice.. but puliyogare is my all time fav,always makes me ask for some more.

This was one of my favourite lunch box item during my school days.Tastes heaven with Urad Papad.My aunty is a gr8 expert in doing this.This recipe(measures) was given by her.Hope u all like this.Come,lets do it now.

Ingredients:
Serving 4 persons.

1.Tamarind paste - 4 spoons(medium sized) / tamarind-1 big lemon size(soak in 350 ml of water for 1/2 hr,then squeeze it to get a thick tamarind (paste)water)
2.Dry red chilly-18-20 no
3.Channa dhal(splitted)-5 spoon full
4.Sesame seed-2 spoons
5.Fenugreek-1 spoon
6.Gingelley oil- 40-50 ml
7.Coriander seeds-2 spoons.
8.Jaggery-2 smal peices(20 gms)
9.salt to taste.
10.cahsew nuts-8-10
12.curry leaves-2 strands.
13.Mustard seeds-1 spoon
14.Ground nuts-50 gms
15.Turmeric powder-1/2 spoon.
16.Asefotidea powder-1/2 spoon.
17.Urad dhal-1 spoon


Step 1: (Puliyogare powder)

1.Take 12 dry chillies(out of 18),splitted channa dhal,sesame seeds,fenugreek&coriander seeds.

2.Fry the above(step1-1) said things with little oil in a kadai.Fry chillies separately to avoid blackening.

3.Then grind all together in mixer and make it a fine powder.Keep it aside.


Step 2: procedure:

1.Place a kadai in low flame.Add 2 spoons of gingelly oil,after it is heated,add mustard seeds,allow it to splutter.

2.Add splitted channa dhal,urad dhal,ground nuts&cashew nuts fry till golden brown.Now add the remining dry chiilies and curry leaves.

3.Then add tamarind paste(dissolved in water) / tamarind water into kadai,also add turmeric powder,salt and asefotidea to this.

4.Make the flame high,allow the tamarind mixture to boil for 10-15 minutes,till the raw smell leaves.

5.After 15 mins, add the grounded spicy puliyogare powder to the boiling tamarind mixture.Again leave this in medium flame for 8-10 mins.

6.Now add 2 spoons of jaggery to the mixture.Now you can add little curry leaves & asafotidea for a nice aroma.

7.Ok It is almost done now.Atlast add the remaining gingelley oil and stir it continously till it turns to a thick paste.Turn off the flame now.

8.U can store this paste in refrigerator for 7-10 days.

9.Mix this paste with hot boiled rice( if needed can add ghee/gingelley oil).And now serve this Yummy Hot Puliyoagare with urad papad.

10.This paste can also be used as a side dish for creamy curd rice.

11.Enjoy ur day.Thanx.

Home Remedies For HeadAche

Remedies for Headache

Causes: Stress,nausea,sinusitis,fever,sleeplessness,sitting close to television,reading in a moving car/bus/train,reading in insufficient light and excess consumption of coffee,nicotine and aspirin.

Remedies for Headache

Try the following tips.Hope,at least one will help u!

• Do wash ur face with COLD WATER.
• Have a cup of HOT Ginger-Mint Tea without milk.Green tea is also a best remedy.
• Apply Dried ginger (SUKKU) paste on fore head.
• Deficiency of oxygen in blood also causes headache,so go for a walk.
  
• Try to keep ur mind free from anxiety, anger, mental tension and worry.
• Dip 2 pieces of cotton in cold water,squeeze out the excess water,place them on eyes,sit back and relax.
• Keep your legs in a tub of hot/warm water for 20-30 minutes.
  
• Drink hot vegetable soup .
• Don't eat/drink anything cold.Avoid spicy-oily food.Avoid meat,fish,pork and other non-veg items.

Bendhi Masala (Dry & Gravy Style)

Ingredients:
Serving 2 persons

1.Bendhi/Okra/Lady's finger............250 gms

2.Onion...................... 150 gms(finely chopped)

3.Tomato puree...........150 gms

4.Onion puree...............50 gms(boiled and ground onion paste)

5.Green chilly diced...............5

6.Red chilly powder................2 spoons

7.Oil..................50 gms(or more)

8.Salt to taste.

9.Garam masala powder........1/2 spoon

10.Very finely chopped ginger and garlic.......... 2 spoon

11.Jeera/cumin seeds..................1 spoon

DRY BENDHI MASALA





GRAVY STYLE

Procedure:

1.Cut the top and bottom portion of the okra.Cut the okra length-wise from TOP.Then cut them into 2 halves.

2.Place a kadai on flame.Add 3 spoons of oil.Fry okra,till it is fully cooked.Keep them separately in a plate.

3.Now place the same kadai on flame add all the remaining oil and heat it.Add cumin seeds and wait till it is fried.

4.Add chopped onion and green chillies,and fry till translucent.Add onion puree and tomato puree,fry till the raw smell goes off.

5.Now add red chilly powder,garam masala powder and chopped ginger garlic.

6.At last add fried bendhi/okra and salt.Mix it well.Switch off the flame.

7.Now it is done.Serve this with chapathis,naans,rotis and rice.This is dry bendhi masala.

Note:If u want it in gravy style,just add a cup of thick coconut milk & 1/2 a cup of water before adding okra and salt.Allow this to boil for 5 minutes on a closed pan.Then add okra and salt.Mix well and serve.Simple isn't it!

Mixed Vegetable Kuruma

Ingredients:

1.Finely chopped Onion-2 (big size)

2.Chopped Green chilies-2

3.Carrot-2

4-Beans-5-6

5.Potato-1(big size)

6.Coriander leaves-2 strands

7.Turmeric powder-1/2 spoon

8.Besan flour- 3-4 spoons full

9.Salt to taste

10.Water-250 ml

11.Oil-3 spoons

12.Mustard seeds-1 spoon


Procedure:

1.Chop the onions,green chillies&coriander leaves.Cut the vegetables into fine small pieces(any vegetables of ur choice).

2.Place a kadai on flame,add oil once it is heated.Then add mustard seeds,allow it to splutter.

3.Now add turmeric powder,coriander leaves,chilies and chopped onion.Fry it for 2 minutes.Add all the cut vegetables.

4.Fry this for 5 minutes,then add little water to boil.Let it boil for 10-15 minutes.

5.Mix besan flour with water(150 ml),and add this to the veggie mix (before adding besan water,check whether the vegetables are boiled).

6.Allow this mixture to boil for 10 minutes,add water if the the gravy gets thicker.Dont forget to add salt.

7.Now the most simple "mixed veggie gravy" is ready.

8.This can be served hot with idlis,dosas,pooris & chapathis.

9.Try this out with idlis & dosas,instead of regular sambar and chutneys.Can be prepared within 15-20 minutes.

Paneer-Mutter Masala

Ingredients:

Serving 2-4 persons

1.Paneer cubes......1/2 cup(50 gms)

2.Green peas(boiled)........1 cup

3.Green chillies........4

4.Red chilli powder........1 spoon

5.Garam masala powder...........1/4 spoon

6.Chopped onion.................1 cup(2 big onions)(make it as puree)

7.Tomato puree..........3/4 cup

8.Oil................ 7 to 9 spoons

9.Salt to taste

10.Water

11.Chopped cilantro

12.Cumin seeds.....1 spoon

13.Ginger-garlic paste....1 spoon

14.Turmeric powder.

15.Kasuri methi.....1/2 spoon


Procedure:

1.Fry paneer cubes in hot oil, till it gets golden yellow.Keep them aside.

2.Heat oil add cumin seeds,onion puree and green chillies.Now add ginger-garlic paste and fry till raw smell goes off.

3.Add tomato puree and stir well,till it gets completely cooked.Put all the masalas(turmeric powder,paav baaji masala,garam masala powder,red chilli powder)and salt.Cook it well for 15 mins or until the tomato puree is fully cooked.

4.Mix it well continously now add boiled green peas and a cup of water.

5.Let this boil for 10-15 more minutes.Once it is done,add the fried paneer and chopped cilantro.Mix well and swtich off the flame.

6.Should be in gravy style,so add water according to that.

7.Serve hot with chapthis,naan,rotis and even with rice.Njoyy...

Easy Carrot rice

This quick recipe could be made in minutes,and here u go....

Ingredients:

Serving 2 persons

1.Long carrots-2
2.Big onion-1
3.Green chillies-3 no
4.garlic pieces-8 cloves
5.cilantro-finely chopped for topping
6.channa dhal- 2 spoons
7.cashew nut-8-10 nos
8.Boiled rice-2 cups full
9.Salt- to taste
9.Oil(sun flower oil)-3 medium spoons full.
10.ghee-2 spoons
11.Mustard-1 spoon

Procedure:

1.Grate the carrots finely in grator.Chop the onions finely.Also chop garlic,cilantro.Cut green chillies into two halves(length wise).

2.Make all the ingredients ready.Keep them aside.

3.Place a kadai on stove.In low flame,add oil to it.Once the oil is heated add mustard seeds and let them splutter fully.Add channa dhal&cashew nuts to it and fry it till golden brown.

4.Now add garlic,fry nicely till the color changes.Then add finely chopped onion to this mixture.Fry it gently till the color turns to light pink.(here onion should not be fried deeply,this should be in a boiled state).so to avoid browning,add little salt to the onion.As the salt leaves water in heat,the onion wont get crisped/brown.

5.Once the onion is done,add grated carrot.Mix it well and close the kadai with a lid for only 2 minutes(Make sure it doesn't get blackend in the bottom).Again mix it well,now carrot changes its color from dark orange to light orange(boiled color).

6.once all done,add ghee to this mixture and needed salt to taste.Switch off the flame.Now add boiled rice and chopped cilantro to this mixture and mix well.

7.Serve after 5 minutes.This hot-hot yummy carrot rice can be served with cucumber raita/potato chips/papad/also with any pickle.

8.So enjoy this mouth watering,easy to make recipe.Thanx.

Navratan Kurma

This north indian dish is a perfect combination of sweet 'n hot ,tastes delicious with rotis,naans and all type of indian breads.Come lets do it...


Serves 4 persons

Ingredients:

STEP 1

Potatoes................ 2
Chopped beans.........1/2 cup
Chopped carrot.........1/2 cup
Chopped capsicum......1/2 cup
Green peas................1/4 cup
Cauliflower...........1/4th of a Medium flower
Paneer.................Just 5-7 pieces
Chopped Apple.....1/4 of an apple
Chopped Pineapple....5-8 pieces
Ginger Garlic paste......... 2 Spoons

Cashewnuts........5

Raisins............5

Chopped onion ............ 2 cups

Chopped tomato...............1 cup
Fresh cream......... 4 spoons
Salt .......as required
Turmeric powder....1/2 spoon

STEP 2
(for seasoning)

Oil...........6 to 8 spoons

Cinnamon..........1

Cloves..................2

Bay leaves...............1

Cardamom..........3

Star anis............1

Jeera-1 Spoon


STEP 3
(to grind)

Cloves...............2
Cinnamon.............1 large stick
Elaichi.................2
Shajeera(Black jeera)............1/4 th tsp
Jeera.................1 tsp
Green chillies........5
Coriander seeds..........1 spoon
Cashew nuts(soaked)....... 10 nos
Coconut...... 25 gram
Fennel seeds.....1 Spoon


Procedure:

1.Firstly, Half cook all the chopped Vegetables.Fry paneer cubes with oil separately.Now keep these ingredients aside.

2.Secondly, Fry all the STEP 3 ingredients with little drops of oil.Then grind it with little water to a fine paste.

Note:This can also be grounded raw,but the taste will be gud if fried & grounded.

3.Now comes the main part, Place a kadai on flame,add oil and heat it.Add all the seasoning ingredients(step 2).

4.Once fried,add chopped onions and little salt to avoid blackening.Then add ginger garlic paste & turmeric powder,fry till raw smell goes off.

5.Now add chopped tomatoes,fry till oil separates out.Then add the grounded paste and fry it for 5-7 mins till the raw smell leaves.

6.Pour 1/4 litre of water,allow this to boil for 5 minutes.Once it gets thick,add all the vegetables,cashew,raisins,fruits& paneer.Also at this stage don forget to add fresh cream/curd.

7.Add required salt.Again add water if the kuruma gets hard.Close the kadai with a lid and Let it boil for 10-15 minutes.

8.Once it is done,garnish this with chopped cilantro and fresh cream.And now the sweet 'n hot Navratan kuruma is ready.

9.Hav a gud day.

Gooseberry Pickle

Ingredients:

1.Gooseberry............ 250 gms

2.Red chilli  ......15-20 nos

3.Fenugreek.........1 TO 2 Spoons

4.Salt needed

5.Oil..........150 gms

6.Hing/Asafotidea........... 1/2 spoon

7.Mustard seeds............ 2 spoons

Procedure:

1.Firstly,fry red chillies(15 to 20 nos),fenugreek seeds(2 spoons) with a spoon of oil.Grind this to a powder.

2.Wash gooseberries and half cook them on steam..

3.Heat oil,add mustard seeds,wait till it splutters.

4.Add half cooked goose berries,hing,red chilli&fenugreek powder and salt,one after the other.

5.Allow this to cook for 8 to 10 minutes.Keep on stirring the pickle to avoid blackening in the bottom.

6.Ok,now the pickle is done.This yummy pickle tastes perfect with curd rice / bahela bath.

Note:

Once it is cooled,store them in an air-tight container.Preserve this in refrigerator.

Dont do this in bulk quantity bcoz this pickle has no special preservative(other than oil).Small quantity will taste gr8 always.

Consume within a week.

Hot Bajjis

Ingredients:
Serving 2 persons:

1.Thinly sliced onion.............. 4 slices

2.Thickly sliced potato.............. 4 slices

3.Thickly sliced plantain............4 slices

4.Thickly sliced brinjal................4 slices

5.Bajji chilli(green)...... 4

6.Oil for deep frying.

Bajji Batter ingredients:

1.Besan flour.......... 1 cup

2.Rice flour.............1/4 cup

3.Red chilly powder........1 spoon

4.Hing powder....... 1/4 spoon

5.Baking soda(optional)... 1 pinch

6.Salt to taste.

7.Water

Procedure to prepare bajji batter:

1.Mix all the bajji batter ingredients in a bowl.Add water and stir well.It should be in a dosa batter consistency or little more looser.Bajji batter is ready.

Procedure to make bajji:

1.Heat the oil in a frying pan.

2.Dip the sliced vegetables one by one in bajji batter(make sure that the vegetable has batter coat over it).Put them in hot oil,fry till golden brown.

3.Filter out the extra oil and serve hot with tamarind chutney / coconut chutney / mint chutney.

4.Make ur evenings special with bajji and hot cofe / tea.

Note:Vegetables like onion,potato and brinjal should be cut thin,and whole round in shape.Other than vegetables even boiled egg slices can also be used for bajjis.

Masala Corn

Spicy corn is a snack item,can be had in the evenings/mornings with breakfast.This tastes similar to the one u get as" american sweet corn " in stalls outside malls,streets...

Ingredients:
Serving 2 persons.

1.Sweet corn kernels(frozen)-200 gms
2.Salt to taste
3.Red chilli powder - 1/2 tea spoon
4.Chat masala-1/4 tea spoons
5.Lime juice-1/2 tea spoon(optional)
6.Best choice is butter-2 spoon (if u dont hav in hand use ghee)

Procedure:

1.Boil the corn kernels separately.

2.Place a pan on flame,add butter/ghee,red chilli powder,chat masala to this.

3.Add boiled corn kernels to the pan before the masala powders blacken.

4.Add lime juice & salt.

5.Serve Hot-Hot.

6.This is a quick snack that even a school kid can do in minutes.Njoy this healthy dish!!

Crispy Pakoda

Ingredients:

Serving 2 persons

1.Besan flour.........1 cup

2.Rice flour..............1/4 cup

3.Onion (Thinly chopped).......1 cup

4.Green chilies(finely chopped).... 2

5.Coriander leaves(finely chopped)...... a little

6.Chopped ginger and garlic.....2 spoons

7.Red chilly powder..........1/2 spoon

8.Salt to taste.

9.Oil fry deep frying

10.Water

Procedure:

1.Firstly,put besan flour,rice flour chopped onion,green chilly,coriander leaves,ginger garlic,salt & chili powder in a bowl,and mix well.

2.Since onion naturally has got some water in it, the mixture binds together well,if need, u can sprinkle a spoon of water to it.

3.In the mean time heat oil in a deep frying pan.

4.Once the oil is heated,put the pakoda mixture (just like sprinkling) in oil.Fry till it turns golden yellow color.

5.Filter out the extra oil and place the fried pakodas on a tissue paper.

6.Serve hot or after it cools down.This does not need any side dish.

7.Easy to make,can be prepared in minutes.The best snack for evenings with hot tea :)

8.If u want pakodas to be soft-soft,then add little more water to the mix,the batter should be like little pasty.This will make the pakodas soft enough.

Paal Paayasam

This is one of my favorite paal payasam which my mom used to prepare often for festivals/poojas.I should say my mom is a professional in this "payasam area".She has made more than 8 varities of paal payasam,each has different taste and aroma... I'm here posting one of her variety (payasam), uniquely prepared in my mom's way!!

Ingredients:(serving-2 persons)

1.Boiled Milk.......... 250 ml

2.Sugar............ 150 gms

3.Soaked Rice............. 5 Table spoons

4.Soaked Channa dhal(besan)................. 3 table spoons

5.Cardamon................. 5 nos

6.Cashew,Raisins.............. 10 nos

7.Ghee................... 1 table spoon

8.Grated coconut.................. 50 gms

9.Water.........2 cups

Procedure:
1.Soak rice and channa dhal separately for 1 hr.

2.Grind soaked rice,grated coconut not to a fine paste(rice should be in rava(sooji) /broken consistency,add 2 -4 spoons of water)

3.Place a medium sized bowl on stove,add 1 table spoon of ghee,then add cashew & raisins to it.
Add boiled milk to the golden fried cashew.After 2 minutes add the grounded paste and soaked channa to the milk and stir continously.Add 1 or 1 1/4 tea cups of water to it.

4.Let the Paayasam to boil for 8-10 minutes,then add 170gms of sugar to it,allow it to boil for 10 more minutes.Atlast add cardamon powder to it.

5.Sweet Paal paayasam is ready.

Note:
Before adding sugar,make sure that the grounded rice is fully boiled,bcoz after adding sugar,the uncooked rice will not get fully boiled.

Enjoy the recipe.

THANX.

Spicy Chutneys

India is famous for its chutneys.Chutney usually has appetizing flavor or pleasing taste. The art of making chutneys dates back hundreds of years. In India, there are more than 3,000 varieties of chutney, and each family makes their own version.And Here are my tasty,tangy varieties..

CHUTNEYS FOR TIFFIN ITEMS

Coconut chutney

Ingredients:

1.Grated coconut/sliced coconut-1 cup
2.Green chilies-3-4
3.Split channa dhal(Pottu kadalai)-3 to 4 spoons
4.Garlic -3 to 5 cloves(optional)
5.Salt to taste.
6.Ginger - 1 inch small piece(optional)

Procedure:

1.Put all the ingredients in a mixer and grind well.Add water to make it as a paste.

2.Seasoning:Splutter mustard seeds and coriander leaves in 2 or 3 spoons of oil and mix with grounded chutney.

3.Now the Coconut chutney is ready.

Note:Usually this chutney will be in white color.If u want in green color,grind coriander leaves with the ingredients.Also coriander has more medicinal values(helps in hair growth,purifies blood,helps in digestion etc).Use dry red chillies instead of green chillies to get red color chutney.

4.Serve this chutney with idli,dosa,vada,pongal and all other varieties of food u like.


Mint chutney

Ingredients:

1.Mint leaves/Pudhina leaves - 1 cup

2.Coconut slices - 3/4 cup

3.Split channa dhal (potukadalai) - 3 or 4 spoons

4.Green chillies - 3

5.Salt to taste.

6.Cilantro leaves - 1/2 cup

Procedure:

1.Fry mint leaves in a kadai with few drops of oil.Fry it for a minute or two,till shrinks or till the raw smell leaves.

2.Now put all the ingredients in a mixer including fried mint and grind well.Grind it to a paste.

3.Mint chutney is now ready.This tastes gud with idli and dosa.

Note:Grind mint chutney without channa dhal and also add a little/pinch tamarind while u grind,that will do best for samosas and cutlets.


Tomato chutney

Ingredients:

1.Big Tomatoes - 5

2.Red chilli powder - 1 to 2 spoons

3.Few Coriander leaves

4.Salt to taste

5.oil - 4 or 5 spoons

6.Mustard seeds - 1 spoon

Procedure:

1.In a mixer,Grind chopped tomatoes&corinader to a fine paste.

2.Place a kadai on medium flame,heat oil,add mustard seeds and allow this to splutter.

3.Then add tomato paste and stir well.Allow the paste to boil,until the raw smell goes off.

4.Now add red chilli powder and needed salt.

5.Cook this in low flame until the oil separates out.

6.This goes well with idlis,dosas and chapathis.


Onion-Tomato Chutney

Ingredients:

1.Big Onions - 5

2.Medium size Tomatoes - 2

3.Dry chillies - 3 or 4

4.Salt to taste

5.Oil - 5 spoons

6.Channa dhal - 3 spoons

Procedure:

1.Cut onions and tomatoes to a medium size slices.

2.Heat 2 spoons of oil,fry channa dhal till it gets golden.Then add dry chillies and cut onion,fry till it changes its color(to white or pinkish white).

3.Keep this separately.

4.Again heat 2 spoons of oil and fry chopped tomatoes.

5.Now allow this to cool down.Later grind all the fried items with little water and salt to a fine paste.

6.Splutter mustard seeds with a spoon of oil and mix this with chutney.

7.That's it.Serve this with hot idlis and dosas.


Imli chutney

Ingredients:

Tamarind syrup - 1/2 cup(350 ml)

Red chilli powder - 1 spoon

Green chilli - 3

Coriander leaves - few

Salt to taste

Asefotidea/Hing - a pinch

oil - 5 spoons

Jaggery - 25 gms

Mustard seeds - 1 spoon

Procedure:

1.Do seasoning with oil,mustard seeds and coriander leaves.

2.Add tamarind syrup and boil this for 10 to 15 minutes,untill the liquid starts becoming a paste.

3.Now add hing,green chillies,chilli powder,Jaggery and salt to taste.Let this boil for 8 to 10 minutes.

4.Now the tamarind chutney is ready to serve with idli,dosa,samsos,cutlets and even for curd rice.


Raw chutney

Ingredients:

1.Onion - 3

2.Tomato - 1

3.Green chillies - 1

4.Garlic cloves - 5

5.Cilantro - 1/2 cup

6.Salt to taste.

7.Oil and mustard for seasoning - 1 spoon

Procedure:

1.Grind all the ingredients(except oil & mustard) without water.

2.Do seasoning-splutter mustard in oil.Mix with grounded chutney.

3.Finished,this tastes delicious with hot idlis and dosas.


Chutneys that go with cooked rice

Thoor Dhal / Urad dhal Chutney

Ingredients: Serving 4 persons

1.Thoor dhal / Urad dhal - 100 gms

2.Grated coconut - 1 cup(250 gms)

3.Dry red chillies - 10-12

4.Salt to taste

5.Oil - 3 spoons

Procedure:

1.Heat oil in a frying pan,add thoor dhal / urad dhal and dry chillies.Fry till it gets golden color.

2.Now grind all the ingredients with little water.This chutney should not be a fine paste(80% broken state :) .This chutney doesn't need seasoning.

3.Serve this with hot cooked rice and ghee.Rice papad/urad papad is the perfect side dish for this chutney rice.


Mint chutney

Ingredients:

1.Cleaned Mint leaves - 1 cup

2.Urad dhal / thoor dhal - 100 gms

3.Grated coconut - 1 cup(250 gms)

4.Dry red chillies - 4 to 6

5.Salt to taste

6.Oil - 3 spoons

7.Tamarind - 1 small piece(optional)

Procedure:

1.Fry mint leaves with a tea spoon of oil.Fry for a minute or two,until the leaves shrinks.

2.Then fry dhal and chillies separately with 2 spoons of oil(tamarind adds sour taste to chutney & can be used if needed).

3.Now grind all the ingredients together with little water.

Note:1. Mint is well known for its properties related to indigestion, stomach cramps, menstrual cramps, flatulence, upset stomach, nausea, vomiting, and colic in children.

2.New research indicates that mint oil used externally in a cold compress or rubbed directly into the skin can significantly reduce pain in cases of arthritis and chronic joint pain, with few if any side effects.


Ginger chutney

Ingredients:

1.Ginger - 5 to 8 peices(each of 1 inch size)

2.Urad dhal / thoor dhal - 100 gms

3.Grated coconut - 1 cup(250 gms)

4.Dry red chillies - 4 to 6

5.Salt to taste

6.Oil - 3 spoons

7.Tamarind - 1 small piece(optional)


Procedure:

1.Fry finger with a spoon of oil for 2 to 5 minutes.

2.Then,rest of the procedure is same as that of "mint chutney"'s.

Note:1.Ginger root is used today to provide relief for symptoms of motion sickness including sweating, vomiting, dizziness, and nausea.

2.Gastrointestinal problems including heartburn and gas can also be treated with ginger.


Note:Coconut boost up immune system, assists constipation or digestive problems, assists weight control, anti-cancer agents, anti-ageing properties and many more.


Coriander chutney,mango chutney(with oil fried grated mango,*avoid coconut for mango chutney) and many other chutneys can be prepared with the above basic procedures.These chutneys usually contain enough protein,as we use thoor dhal / urad dhal.And the other main ingredients like ginger,mint,coconut etc contain medicinal values too.So include any of these chutneys to ur lunch / dinner menu(do hav twice a week).Keep u healthy and fit!! :)

Adai

INGREDIENTS: (TO MAKE 8 MEDIUM SIZED ADAIS)

TO SOAK:

1.RICE - 1 CUP

2.THOOR DHAL - 1/4 CUP

3.URAD DHAL - 1/4 CUP

4.CHANNA DHAL - 1/2 CUP

5.DRY RED CHILLY - 5

SOAK THE RICE FOR 4 HRS AND DHALS SEPARATELY TOGETHER FOR 2 HOURS IN WATER.

OTHER INGREDIENTS:

1.CHOPPED ONION - 1 CUP

2.JEERAGAM - 3/4 SPOON

3.SALT TO TASTE

4.OIL TO FRY

5.CHOPPED CILANTRO,SCRAPPED COCONUT (3 TO 5 SPOONS-OPTIONAL),GINGER AND CORIANDER LEAVES -1/4 CUP(ALL TOGETHER)

PROCEDURE:

1.AFTER 4 OF SOAKING,WASH THE RICE & DHALS FOR 2 TO 3 TIMES(TAKE OUT THE CHILLIES WHILE U WASH).

2.IN A MIXER,PUT ALL THE RICE & DHALS,RED CHILLIES,3/4 SPOON OF JEERAGAM AND NEEDED SALT. GRIND THIS WITH NEEDED WATER.THE BATTER SHOULD BE LITTLE THICKER THAN IDLI BATTER.

3.TO THIS ADD A CUP OF CHOPPED ONIONS,GINGER AND CHOPPED CILANTRO / CORIANDER AND MIX IT WELL.

5.MAKE ADAI ON HOT TAWA,SPREAD THE BATTER IN DOSA SHAPE.... ADD NEEDED OIL.FLIP IT AND ADD A SPOON OF OIL.TAKE OUT WHEN THEY REACH GOLDEN BROWN.

6.SERVE WITH AVIYAL / POWDERED JAGGERY OR SIMPLY WITH SUGAR.

Masala Dosa

Dosa batter Ingredients:

1.Idli Rice..........4 cup
2.Urad dhal........1 cup
3.Menthya/Fenugreek seeds .....2 spoons
4.Salt to taste


Masala ingredients:

1.Chopped carrot......1/4 cup
2.Onion.........................1/4 cup
3.Red chilli powder.....1 spoon
4.Oil............................... 2-4 spoons
5.Salt to taste
6.Cilantro chopped
7.Mustard seeds.......... 1 spoon
8.Boiled & mashed potatoes....1 cup

Procedure to prepare Dosa Batter:

1.Soak rice for 5 hours separately.

2.Soak urad dhal and fenugreek seeds together for 1 hour.

3.Grind urad dhal and rice separately,then mix both the batter.Add salt and stir well.Allow this to ferment for a whole nite.

4.Next day the batter will be ready to do dosas.


Procedure to prepare MASALA:

1.Place a kadai on flame,heat the oil,add mustard seeds and wait till it splutter.

2.Now add chopped onion and fry till it changes its color(pink/whitish).Then add all the chopped vegetables.Allow this to cook for 10-12 mins(sprinkle little water if necessary).

3.Finally add salt,chilli powder and chopped cilantro,mix this well.Switch of the flame in a minute or two.

4.Stuffing is ready now.


Procedure to prepare Masala Dosa:

1.Place a dosa tawa on flame,grease it with drops of oil,before u start.

2.Pour 2 big spoons of batter on to the tawa,spread it thin round the tawa.

3.Add a spoon of oil around the edges of the dosa.Once it starts turning golden yellow,turn it and toast the other side of the dosa,again with a spoon of oil.

4.Again reverse it,make sure that the golden side lies down.Now place 2 or 3 spoons of masala in the middle of the dosa,roll it into two.

5.Thats it.Serve with coconut chuteny and hot sambar.

Masala Bonda

Masala ingredients:

1.Chopped carrot......1/2 cup
2.Onion.........................1 cup
3.Red chilli powder..................1 spoon and turmeric powder ...........1/4 spoon
4.Oil............................... 2-4 spoons
5.Salt to taste
6.Cilantro chopped & green chillies (2)
7.Mustard seeds.......... 1 spoon
8.Boiled & mashed potatoes....1 cup

9.Besan flour..........1 cup
10.Rice flour............4 spoons
11.Salt to taste
12.Red chilli powder.... 1/2 spoon
13.Hing/asafotidea.........1/4 spoon

14.Vegetable oil / sunflower oil for deep frying.

Procedure to prepare MASALA:

1.Place a kadai on flame,heat the oil,add mustard seeds and wait till it splutter.

2.Now add chopped onion & chopped green chillies and fry till it changes its color(pink/whitish).Then add all the chopped vegetables and little turmeric powder.Allow this to cook for 10-12 mins(sprinkle little water if necessary).Once it is half cooked add mashed potatoes.

3.Finally add salt,chilli powder and chopped cilantro,mix this well.Switch of the flame in a minute or two.

4.Stuffing is ready now.

Procedure to Prepare masala bonda:

1.Mix the ingredients(9 to 13) ie., besan flour,rice flour,salt,chilli powder,hing.Add water and make a batter just like dosa batter(should not be too watery or too thick).

2.Now take little masala,Place them betwen ur palm and make a ball(round shaped).

3.Now immerse this round ball in besan flour mix.This forms a coat over the masala ball.

4.Deep fry this coated masala ball in oil.Fry till they turn to golden yellow color.

TIPS:First make all masala to round shapes,keep them in a plate,so that u can fry them continously(without wasting time in rolling one by one).

Also do the besan batter after making masala,if besan is soaked for long time,it sucks more oil.So do besan batter lastly,just before frying.

5.Serve them with coconut chutney.

Urad vada

Ingredients:

Serving 4 persons

1.Urad dhal - 1 cup (200 gms)

2.Black pepper corn - 10

3.Salt to taste

4.Red chillies - 5

5.Chopped coriander - little.

6.Oil for deep frying

7.Rice flour - 5 spoons

Procedure:

1.Soak urad dhal for 1 hour.

Note:The quantity of urad batter will be less,if u soak dhal for more than 1 hour.

2.Grind soaked dhal,red chillies together into a smooth,thick batter.

Note:Just sprinkle water while grinding,the batter should not be very loose.

3.Add salt,broken pepper corn,Rice flour,chopped corinader to the batter and mix well.

4.Take a round ball of batter-mix,slightly flaten it,make a small hole in the center.

5.Deep fry the vadas in well heated oil.

6.Fry until they turn golden yellow.

7.Golden-crispy urad vadas do well with coconut chutney & mint chutney.

Masala Vada

Ingredients:

Serving 4 persons


1.Soaked Channa Dhal - 2 cups (300 gms,soak it for 30 mins only)

2.Dried chillies - 5 to 8

3.Chopped onion - 1/2 cup

4.Chopped Coriander leaves - little

5.Cilantro leaves - little

6.Salt to taste

7.Cumin seeds - 1 spoon

8.Chopped ginger and garlic cloves - 1 spoon

9.Oil for deep frying

Procedure:

1.Grind soaked channa dhal,chillies,cumin seeds and salt in a mixer.

Note : Make a coarse paste.(no water plsss)

2.Now mix onion,coriander,cilantro,ginger,(minced garlic & cumin) to the channa paste.Mix well.

3.Take a small lemon size 'mix',make it flat to a round vada shape.

4.In the mean time heat oil in a kadai for deep frying.

5.Fry those vadas in the hot oil until they turn golden brown.

6.Now spicy masala vadas are ready to eat.

7.This doesnt need any side dish,if u want,have it with coconut chutney.

This is always a perfect evening snack to have with hot tea/cofe.

Kerala Aapam

Kerala Aapam is one of the famous dishes in kerala.This goes well with sweetend Coconut milk or coconut chutney.

Ingredients:

1.Idli rice.....1 cup
2.Urad dhal.....1/4 cup
3.Boiled rice.....1 cup
4.Fenugreek seeds.....3/4 spoon
5.Salt to taste


Coconut milk ingredients:

1.Grated Coconut.....1 cup
2.Cardomon powder.....1/4 spoon
3.Sugar..........5-8 spoons(its up to u)

Procedure:

To do Aapam:

1.Soak idli rice,urad dhal,fenugreek seeds together or separately for 4 hours.

2.Grind it in mixer to a dosa batter consistency.Now add salt,and leave this for one whole night to ferment.

3.Next day the batter will be ready.Take 2 medium scoops of batter and do aapam.

a.Pour 2 big spoons of batter,hold kadai with two hands,round it,so that the batter spreads over the aapa kadai in a circular form.


Note:If the aapa kadai is not made of non-stick,then grease it with oil before u start.

4.Then close it with a lid,always do this in low flame.

5.Once it starts turning golden,take out the aapam from kadai(this should not get brown).Serve hot.


To do coconut milk:

1.Grind the grated coconut with little water in a mixer.

2.Now filter out the coconut milk using a tea filter.

3.Add water if the milk is so thick.

4.Add sugar and cardamon powder,mix it well.

5.Now the coconut milk is ready to serve.

Pongal

Pongal is One of my favorite breakfast items.Very easy to make,need no special side dish,can be had even with a spoon of sugar...A healthy,filling food here u go....

Ingredients:

1.Rice....1 cup
2.Moong dhal....1/2 cup
3.Ghee.... 25 gms
4.Pepper corn.... 8 - 12
5.Cumin seeds.... 1 spoon
6.Salt to taste
7.Coriander leaves(chopped)... 3 spoons
8.Water.... 3 1/2 cups
9.cashew nut.... 10 gms
10.chopped ginger... 1 spoon

Procedure:

1.Roast moong dhal for 2 minutes and soak it for 15 minutes.(Soaking is optional.If u don hav time,no need for roasting too.)

2.Now cook rice and moong dhal together in a cooker with 3 1/2 cups of water.

3.In the mean time,fry grounded pepper corn & cumin seeds,chopped ginger,coriander leaves and cashew together with 3 spoons of ghee.
(Note: pepper corn and cumin seeds should be in splitted state... "dont make it a fine powder".)

4.Once the rice is done,add the fried items(pepper,cumin etc) and needed salt to this.

5.Stir this nicely,so that all the spices mixes well with the rice.

6.Now the pongal is ready.Add 2-3 spoons of melted ghee while serving.Enjoy with chutney and sambar.

Note:Usually people used to say that pongal is a heavy food for tiffin.I don add vanaspathi as it has more cholestrol.Also add ghee when u serve.It consumes more ghee if u add while cooking.

Rava Dosa

Rava dosa is a perfect dish for evening tiffin and breakfast.Goes well with coconut chutney and onion-tomato chutney.

Ingredients: serving 2 persons(8 dosas)

1.Roasted Upma rava.... 1 cup
2.Rice flour....... 1/2 cup
3.Wheat flour.... 4 spoons
4.Maida flour..... 1 spoon(optional)
5.Pepper corn.... 1/2 spoon(broken)
6.Salt to taste
7.Green chillies... 3 (chopped)
8.Coriander leaves.. 2 strands(chopped)
9.oil... to toast

Procedure:

1.Soak upma rava,rice flour,wheat flour,Maida flour,Pepper corn,salt,green chillies & coriander leaves together for 2 - 3 hours.

2.The batter should be little watery,so that,it can be poured gently over the tava.

3.Pour batter from the edges of tava to around shape,batter will start spreading,leaves holes inbetween.Now pour a spoon of oil around it.Leave this for 5 minutes in medium flame,till it get golden.

4.Both side of the dosa should be toasted.(Usually one side will be in golden color and the other in white color.

5.Once it is done,serve hot with spiced chutneys.

6.Hav a pleasant day.

Crispy Dosa

Dosa batter Ingredients:

1.Idli Rice..........4 cup
2.Urad dhal........ 3/4 cup
3.Menthya/Fenugreek seeds .....2 spoons
4.Salt to taste

Procedure to prepare Dosa Batter:

1.Soak rice and fenugreek seeds together for 5 hours separately.

2.Soak urad dhal for 1 hour.

3.Grind urad dhal+fenugreek and rice separately,then mix both the batter.Add salt and stir well.Allow this to ferment for a whole nite.

4.Next day the batter will be ready to do dosas.Beat well the batter before u start.


Procedure to prepare Dosa:

1.Place a dosa tawa on flame,grease it with drops of oil,before u start.

2.Pour 2 big spoons of batter on to the tawa,spread it thinly.

3.Add a spoon of oil around the edges of the dosa.Once it starts turning golden yellow,turn it and toast the other side with a spoon of oil.

4.After a minute,reverse it again.Roll it and serve.

5.Traditional side dishes for dosa are coconut chutney,tomato-onion chutney and sambar.

Masala Idli

Ingredients:

1.Idli batter

Masala ingredients:

1.Chopped carrot......1/4 cup
2.Chopped beans.....1/4 cup
3.Onion.........................1/4 cup
4.Red chilli powder.....1 spoon
5.Oil............................... 2-4 spoons
6.Salt to taste
7.Cilantro chopped
8.Mustard seeds.......... 1 spoon

Procedure to prepare MASALA:

1.Place a kadai on flame,heat the oil,add mustard seeds and wait till it splutter.

2.Now add chopped onion and fry till it changes its color(pink/whitish).Then add all the chopped vegetables.Allow this to cook for 10-12 mins(sprinkle little water if necessary).

3.Finally add salt,chilli powder and chopped cilantro,mix this well.Switch of the flame in a minute or two.

4.Stuffing is ready now.

Main procedure:

1.Grease the idli moulds/plates with drops of oil,now pour 2 spoons of idli batter,then top this with 2 spoons of vegetable masala,again pour little idli batter on top of this.

2.Steam cook this for 10-12 minutes.

3.And now the masala idlis are ready to serve.Serve this with coconut chutney/mint chutney/onion chutney or with anything of ur choice.

4.Hav a gr8 day.