Nice Pathiri

Ingredients

Roasted Fine Rice Flour -1cup Water-1cup +2tbsp Salt-
Coconut Oil-1tbsp

Method

Boil water in a cooker by adding salt and oil ..Then add roasted rice flour and mix well and stir ..Close the cooker and leave aside for 15 minutes ..Then open the cooker.Take the cooked flour into a wide vessel and knead well for 10 minutes to make a soft dough ..Then make small balls and keep them in a casserole ..Then press each ball in a press and then again roll with the help of rice flour into nice pathiri.. Heat tawa into medium heat..Rub excess flour from each pathiri before cooking ..Place the pathiri in the tawa and cook like phulka ..So the Nice pathiri is ready to serve ..

Pacha Manga Chammanthi

Pacha Manga Chammanthi

Ingredients

Raw mango-1 1/2 to 2 piece

Grated coconut-1/2 of 1 Small onion-1 Ginger-1 small Curry leaves -2 Green chilli-1 Roasted dry chilli-1 Salt-

Method

Crush chillies ,onion,ginger and mango .. Then add grated coconut and salt ..Just whip in the mixie .. Our tasty manga chammanthi is ready to serve...

Easy Ghee Rice

Ingredients

Rice(Jeeraka sala /Basmathi rice)-1 cup Water-1 1/2 to 2 cups Fennel seeds-1 pinch Cardamom-1 Cloves-2 Cinnamon-1 small Salt- Ghee-1 tsp Onion-1/2 For roasting Onion-1/2 Cashew nuts-10 Dry Grapes -10

Method

Wash and soak rice .drain and keep aside. In a cooker add ghee and roast spices ..Then add onion and saute till transparent .Then add water and salt. Boil well and add rice Again boil well and close the cooker and in high flame 3 whistle .And for each rice, water level may change. Then switch off the gas and remove the cooker from the stove and keep aside. Allow to sit and release its pressure by itself. Then open and with a fork fluff up the rice. Garnish with roasted onion, cashew and raisins.Our tasty ghee rice is ready to serve...

Vegetable Stew

Vegetable Stew

Ingredients

Potato-2 Carrot-1 Beans-6 Bin Onion-1 Ginger-1 tsp Green chilli-1-2 Curry leaves -1 string Coconut oil-1 1/2 tbsp Water-1/4 cup 2nd Coconut Milk-1 cup Thick coconut milk-3/4 to 1 cup Salt-

Method

Wash and chop all the vegetables into medium sized pieces.Take a pressure cooker ,add all the vegetables along with salt ,onion slices and 1/4 cup of water .1 whistle is enough..When the pressure settle down open the cooker , add thin coconut milk along with green chilly ,curry leaves and chopped ginger .Stir well.Allow it to boil and when it become very thick add thick coconut milk to this. Remove from the fire .Check the salt ..Finally garnish with 1 tsp coconut oil and string of curry leaves ..Close the cooker for 5 minutes .By this time the stew looks like very creamy and medium thick form ..So transfer the tasty stew to a serving dish.Our tasty vegetable stew is ready to serve..

 Perfect Palappam

Ingredients

Idly Rice-2 cup Coconut grated -1 small coconut Sugar-4tbsp Salt- Yeast-1/4tsp Water- as needed

Method

Wash rice thoroughly 3 to 4 times.Soak rice for minimum 3 to 4 hours .. Drain it and keep aside..Then grind rice along with grated coconut in 2 to 3 batches ..Grind to a fine smooth batter ...Take one ladle of batter and add 1 cup of water and mix well ..Heat a non stick pan and pour this mix and cook until it thickens ,by stirring continuously in low flame..After cooling this mix, add to the rest of the batter along with sugar ,salt and yeast ..Mix well ...If u can just give a blend for 1 minute so that it will get mix well...The consistency of the batter should be thinner than dosa batter..So add water if needed..Keep the batter in an airtight container till the batter get raised ..The quantity of the sugar is depending up on your taste ..And regarding the yeast ,that also depending up on the weather and room temperature.. So make changes up on according to your climate..So when the batter is ready ,heat a non stick appam chatty specially made for making appam . Drizzle some water in the appam pan and when u see the water is disappearing as soon as the water is dropped ,that is the right time to pour appam batter ..So pour 1 ladle of batter in the middle of the pan and rotate the chatty by holding both sides ..Now u can see tiny holes are coming in the sides of the appam ..After that close the pan with a lid and cook in medium heat ..mostly 1 minute ..you will know after cooking the very first appam ...Taste the first one and adjust sugar and salt .. If the batter is thick you can add water ..Make rest of the appam like that..So our perfect palappam is ready to serve...

Perfect Nadan Parippu Vada

Parippu Vada

Ingredients

Matter Daal/Peas Daal-1 cup Chana Daal-1/4 cup Green Chilli-6 Dry Red chilli-6 Small onions-15 or Big Onion-1 big Ginger-medium Curry leaves-2 strings Asafoetida powder-1/4 tsp Salt- Coconut Oil-for frying

Method

Soak both daal for 2 hours.Wash well and drain.Crush ginger chillies, curry leaves ,small onion together. In a bowl add these along with asafoetida powder. Reserve 2 tbsp dal and grind rest of the dal to coarse paste. Then mix this to the onion mix..Heat oil in a kadai..When the oil become medium hot, mix salt to the dal mixture.. Mix well.Make small balls and press between the palm and make vada. Deep fry in medium flame till it cooked well..So the tasty nadan parippu vada is ready to serve ..

Soft Rice Puttu

Soft Rice Puttu

Ingredients Roasted Rice flour -1cup Grated coconut -3/4 cup Water-3/4 to 1 cup Salt Coconut - Method In a bowl add coconut ,water and salt ..Mix well. Add rice flour into that and mix well .. Close the bowl for 20 minutes.. Then boil water in a cooker with weight .Then fill the puttu in the mould and steam for 5 minutes or until done. So our soft puttu is ready to serve..

Quick Eggless Banana Pancake

Banana Pancake

Ingredients

All Purpose Flour or Wheat flour -1 cup
Milk-1 cup Melted Butter or oil-2 tbsp Salt- Sugar-1 tbsp Banana-1 Vanilla essence -optional Baking Powder -1 tsp or Baking soda -1/4tsp

Method

In a blender add everything and make nice paste .Heat tawa in medium flame and pour the batter .Close and cook for 2 minutes in low flame and flip and cook for 1 minute.So the tasty egg less pancake is ready to eat...

Tomato Rice

Tomato Rice(Thakkali Sadam)

Ingredients

Rice -1/2 cup (ponni rice,white rice or basmathi rice)

Tomato-2 small big

Ginger-1 tsp Green chilli-2 Curry leaves-1 string Chana dal-1/2tsp Urad dal-1tsp Turmeric powder-2 pinch Garlic-1 tsp Ginger -1 tsp Mustard seeds-1/2 tsp Hing powder-2 pinch Dry red chilly-2(slits) Coriander leaves- Cashew nuts -5(chopped) Red chilly powder-1/4 tsp Or Kashmiri Chilli Powder-1/4 tsp Salt -to taste Ghee or Sesame oil -2tbsp Garam masala -one pinch Sugar-2 pinch Thick coconut milk-1/4cup Or Boiled Water-1/4 cup

Method
Cook the rice and keep aside .Heat oil in a kadai.Add dry red chilly , mustard seeds, cashew nuts and both the dals one by one ..Then add ginger ,green chilly ,hing and curry leaves and saute for a minute . Add powders and saute till the raw smell goes ..Then add the chopped tomato and mix well ..Add salt to the mixture and stir and cook the tomato by closing the kadai ..When it cooked add water or coconut milk and heat ..Check the salt and spices ..Adjust it ..Then add the cooled rice to this and mix thoroughly . Cook it for 2 more minute in low flame by closing the kadai and finally add chopped coriander leaves and mix well…Remove from the fire and transfer to a serving dish ..Our tasty tomato rice is ready to serve...

Soft Chapati

Soft Chapati

Ingredients Wheat flour -1 cup +1 tbsp Normal Water -1/2 cup Salt- Oil -3 to 4 tbsp Method In a bowl add water ,salt and oil .Mix well ..To that add wheat flour little by little and mix well .knead for 5 minutes to make a soft dough.Now close the bowl for 15 minutes .Then make small balls and keep aside for 5 minutes .Now roll each ball into medium disc by dipping in flour .All sides should have even thickness .Now heat tawa in medium flame ..Tawa should be medium hot .Place chapati and cook for 10 seconds and flip.Again cook for 10 seconds ,then flip .You can see brown small spots .now using a spatula press gently ..It will bloom like a phulka.. So easy soft chapati is ready ..

Ragi Porridge

Ragi Porridge(Panjapullu Kurukku)

Ingredients

Ragi-2 tbsp Water-1 1/4 glass Rock Candy -as needed Salt- Milk-1/2 glass Method In a bowl add ragi and mix it with water .. Then strain it ..Add more water and milk along with salt and Rock Sugar. Then slowly stir and cook it in medium flame for few minutes till u get the right consistency ..So our tasty panjapullu kurukku is ready to serve..

Vendakka Mezhukkupuratti

Vendakka Mezhukkupuratti(Lady's finger Stir Fry)

Ingredients Lady's finger-1/4 kg Small Onion-10 Crushed Chilli -1 tsp Curry leaves-2 string Salt- Coconut Oil-1 1/2 tbsp Method Wash and drain well .. Wipe with a kitchen tissue .. Cut it into medium size pieces .First crush small onion and dry red chilly together …(not grind so well)…Take a non stick kadai and heat oil and add this onion mix , curry leaves and saute well …Saute till the raw smell of onion and red chilly goes..You will get a good smell when it done ..Then add lady's finger and salt and stir well…In high flame cook for 2 minutes .Then turn into medium heat and cook it till the vendakka become bit crispy and dry..That time u can see the oil coming out from it ….Now transfer the vendakka mezhukkupuratti into a tissue paper.Our tasty vendakka mezhukkupuratti is ready to serve..

Vermicelli Upma

Vermicelli Upma(Semiya Uppumavu)

Ingredients Vermicelli -1 cup Carrot-1/2 Beans-5 Onion-1/2 Green chilli-1/2-1 Ginger-1tsp Curry leaves- Mustard seeds-1/2tsp Urad dal-1/4tsp Cashewnuts-5 Dry red chilli-1 Salt Water-1 -11/4cup Oil-2tbsp Hing Powder-2 pinch Method Roast vermicelli for 5 minutes in low flame ..Keep it aside .Heat oil in a kadayi. Splutter mustard seeds,urad dal and curry leaves .Then add cashew nuts and saute. Then add onion ,ginger and green chilli saute for few seconds .Then add carrots beans and salt .. Saute for few minutes.Then add hing powder and mix .Add boiled water and allow to boil. Add vermicelli and mix well ..After all the water has evaporated close the kadayi and cook in low flame for 5 minutes Then fluff up with a fork. Our tasty Semiya uppuma is ready to serve... ..

Ulli Bajji

Ulli Bajji

Ingredients

Big Onion-3 Basen powder/Chickpeas Powder-4tbsp Rice Flour-1tbsp Hing-1/4tsp Fennel powder-2pinches Chilli Powder-1/2tsp Green chilli-2 Curryleaves-2strings Ginger-small Salt- Sugar-2pinch Oil-for frying Method Peel and clean the onion…Cut them into fine slices ..To that add ginger, green chilli, curry leaves ,and salt Mix well..Then add chilli powder ,asafoetida powder and fennel powder ..Mix well..Keep aside for 10 minutes .Then add rice flour and basen flour to that and mix well.Finally add sugar and mix . Heat oil in a kadai.Then pour the coated  onion in small part  in to the  hot oil.Deep fry them  .Remove from the oil and drain …Our tasty ulli bajji is ready to serve..

Curd Rice

Curd Rice(Thairu Sadam)

Ingredients Curd-4-5 big spoon Rice-1/2cup Oil-2tbsp Mustard seeds-1/2tsp Urad dal-1/4tsp Cashewnuts-5 Kismiss-10 Green Chilli-1 Ginger-1tsp Asafoetida Powder-one pinch Salt- Dry Red Chilli-2 Curry leaves -1 string Method Wash and soak rice for 10 minutes.Cook for 3 whistle in medium flame by adding 2 glass of water ..Allow cooked rice to cool.Then heat sesame oil and fry cashew nuts and raisins.Remove them and keep aside .Then saute ginger and green chilli .. Keep them aside.Then splutter mustard seeds ,urad dal ,dry red chilli and curryleaves .Sprinkle some asafoetida powder too..Add this to the cooled rice.To that add curd and salt ..Mix well ..So the tasty Curd rice is ready to serve ..

Soft Kozhukkattai

Soft Kozhukkattai

Ingredients

Roasted Rice flour-1cup Coconut -1 1/2 cup Boiled water -1 1/4 cup+2tbsp Jaggery -1 1/2 piece Salt- Oil or ghee -1tsp Method Melt jaggery and strain ..Heat again and when it become bit thick ,add coconut and mix well.. Add cardamom powder too.. When it become dry switch off the flame and allow to cool. Boil water along with salt in a cooker.. When it boils well add rice flour and mix well.. Switch off the flame and close the cooker with weight on and allow to rest for 15 minutes ..Then open the cooker and transfer the cooked flour to another bowl.. Knead well for 5 minutes ..In between boil water in a steamer ..Take small balls and press between your palm and make small dics..Then fill one tsp of filling and close the edges and bake a ball...Steam for 8-10 minutes ..So easy and tasty sweet kozhukkattai is ready to serve ..

Varutharacha Mutta Curry

Varutharacha Egg Curry

Ingredients

Egg-6 Grated coconut -1cup Ginger-small piece Garlic-2 Small onion-2 Green chilli-3 Curry leaves -3strings Fennel seeds-2pinch Chilli powder-3/4tsp Kashmiri chilli powder-1tsp Pepper powder-1tsp Coriander powder-1tsp Onion-2 Tomato-2 small Coconut Oil- Water-4cup Method

Heat 1 tbsp coconut oil  ,in to  that add small onion ,2-3 curry leaves, ginger,garlic and grated coconut ..Roast coconut till it become golden brown colour ,then reduce the heat and add turmeric powder ,coriander powder ,chilli powder and pepper powder..Roast till the raw smell goes ..Then remove from the stove and allow it cool ..Heat 3 tbsp of oil in a kadayi and add  finely chopped onion  and salt…Then add curry leaves ,crushed fennel seeds and one green chilli.. Saute till the onion become light golden brown colour ..Then add green chilli slits  and finely chopped tomato ..Stir well and close the kadayi for 5 minutes ,stirring occasionally ..By that time tomato will be cooked nicely.Then open the lid and saute for few more minutes or till u see the oil oozing out from the onion -tomato mix ..The raw smell of the tomatoes should be avoided .Make a fine paste of that coconut  mix which was set aside for cooling ,by adding enough water …Add this paste to the onion-tomato mix and add 3-4 glass of boiling water and allow to boil for 15-20 minutes ..After few minutes ,check the salt.. Now add eggs(can cut into half if u want ) and stir carefully and allow to cook for few more minutes or until u get a semi medium gravy..By that time the colour of the gravy would be dark brown and u can see  oil on the top ..By adding 1/4 tsp of sugar enhance the taste ,but not compulsory Finally sprinkle some pepper powder, curry leaves and coconut oil..Close for few minutes ..So the tasty egg curry is ready ..

Lemon Rice

Easy Lemon Rice(Naranga Sadam)

Ingredients Rice -1/2cup Peanut-1tbsp Cashewnuts-10 Chana dal-1/2tsp Urad Dal-1tsp Mustard seeds-1/2tsp Green chilli-3 Ginger -1 tsp Turmeric Powder-2pinch Lemon Zest-less than 1/4tsp Curry leaves Salt- Sugar-1/2tsp Oil-2tbsp Lemon Juice -1tbsp Coriander leaves- Asafoetida powder-2pinch Method Cook rice and keep it in the fridge or allow to cool .Heat oil and splutter mustard seeds,urad dal,dry red chilli,chana dal roast .(in low flame)Then add peanuts and cashews .Then add ginger ,green chilli, curryleaves saute well .Then add lemon zest and mix well .

Add Turmeric Powder and saute till raw smell goes .Then add asafoetida powder . Add salt and sugar . To that add cooked rice and mix well ..Check the taste .Transfer to another bowl ,then add lemon juice and mix well..Finally sprinkle coriander leaves .Our easy and tasty lemon rice is ready to serve..

Vanpayar Mezhukkupuratti

VANPAYAR MEZHUKKUPURATTI

Ingredients

Vanpayar-1 cup(240 ml)

Crushed small onion-12-15

Crushed chilly flakes-2 tsp

Coconut oil-2 tbsp

Method

Soak vanpayar for 3 to 4 hours.Take a cooker, add soaked vanpayar. 

1 1/2 cup of water,some salt and mix it well.Close the cooker and cook it on medium flame for 2 whistles.To garnish it,take a pan and add coconut oil.When it gets hot,add crushed onion and curry leaves to it.Add some salt and mix it well till the onion start to brown.Then add crushed chilly flakes to it.Stir till all the raw smell goes on medium flame.Then add the cooked beans and stir well for 5 minutes on low flame.Our tasty vanpayar mezhukkupuratti is ready to serve... 

Idiyappam

Soft Idiyappam

Ingredients Roasted Rice flour -1cup water-11/2cup salt- Oil-1tsp Method Boil Water in a cooker along with salt and oil..Lower the flame and slowly add rice flour and mix well with a wooden spatula ..Close the cooker and remove from the stove top and keep aside for 15 min ..Then open the cooker and transfer to a big bowl and continue mixing .. When the mix is still warm but not too hot to handle ,grease your hand and knead to a soft dough …Take one portion of the dough and close the remaining with a thin cloth and again with a lid to keep the moist ..Take the idiyappam maker and put the dough and press into desired shapes or if u r using idly steamer then shape of a idly …Steam for 5 minutes and take it out and transfer into a casserole or wide bowl and cover with a thin cloth ..Repeat the same procedure for rest of the dough …So our tasty and soft idiyappm is ready to serve ..

Brown Chana Stir Fry

Brown Chana Stir Fry

Ingredients Brown chana - 1cup Small onion-10 to 15 Crushed chilli -1 1/2tbsp Curry leaves - Salt- Water-2cups Coconut Oil-2tbsp+ Method

Soak kadala for 4-5 hours ..Pressure cook by adding 2 cups of water in medium flame for 6-8 whistles ..In a kadai heat coconut oil and heat.. Then add crushed small onion and curry leaves .Saute for few minutes ..Then add crushed chilli or chilli powder and saute till raw smell goes ..Then add cooked chana and mix well...Mash one table spoon of kadala and mix well and check the taste ..Cook till the curry become bit thick but don't dry too much .. Finally sprinkle some curry leaves and coconut oil.. Close for 5 minutes ..Our tasty kadala kuthikachiyathu is ready to serve..

Karutha Halwa

KARUTHA HALWA

Ingredients Rice flour-1 1/4 cup Jaggery -600 to 700 gm Salt-one pinch Thick Coconut Milk-1cup Thin Coconut Milk-5cups Cardamom Powder-1tsp Cumin Powder-1/4tsp Ghee-2tbsp Cashew nuts-10

Method

Melt jaggery by adding 1 glass of water.Then sieve it.Take a thick bottomed pan,add half of the thin coconut milk.Add rice flour to the rest of the milk.Mix well and sieve it.Then add the rice flour mix to the coconut milk in the pan.Then add the melted jaggery syrup to it.Keep stirring continuously.Add a pinch of salt if needed.Keep the gas on medium flame.After 15 minutes add thick coconut milk to it.Keep stirring continuously.Then add cardamom powder and cumin powder to it.Roast the cashew nuts with ghee.Then add the cashews to the mix.When it thickens , transfer it to a greased plate.Level it with a spoon.After 1-2 hours ,cut it into pieces.Our tasty karutha halwa is ready to serve..

Tasty Bombay Halwa

TASTY BOMBAY HALWA

Ingredients

Cornflour-1 cup Sugar-1 1/2 -2 cup Salt-one pinch Food colour -2 pinch Lemon juice -1 tbsp Ghee-2 tbsp Cardamom powder-1/2 -1 tsp Water -2 cups Cashewnuts-10

Method

Take a bowl and add cornflour to it.  Then pour 1/2 cup water and mix well. Remove lumps.Then add 1 cup water and mix well.Then add food colour and cardamom powder to it.Keep it aside.Take a deep bottomed kadayi for making the halwa.Then add 1/2 glass water to it.Keep the gas on high flame.Add sugar to it.Stir well till it melts.When it boils add lemon juice to it.Then add a pinch of salt to it.Then add cornflour mix to it.Mix the cornflour mix well before adding it to the sugar syrup.Stir continuously.Keep the gas on medium flame.After 10 minutes,add ghee to it.Keep stirring continuously.Then add cashewnuts to it.Put some halwa to a plate to see if its ready.Wet your hands and make a ball of it.If you can do it .That means its ready.Then transfer the halwa to a greased dish.Level it with a spoon.After 2-3 hours ,we can cut it into pieces.So our tasty bombay halwa is ready to serve...

Rasam

NADAN RASAM

INGREDIENTS

Coriander seeds(Malli) - handful Garlic - 2 cloves Dry Red Chilli - 2 Turmeric Powder - 1/4tsp Kayam/Asafoetida powder - one pinch Uluva podi/Fenugreek powder - one pinch Tomato - 2 Cumin seeds - 1/4tsp Salt - to taste Coriander leaves - few Pepper(kurumulaku) - 1/4tsp Tamarind - small ball Oil - 1tsp Mustard seeds - 1/4tsp Curry Leaves - 2 strings Water - 3cup

METHOD Take a blender and add coriander seeds, pepper, red chilly(1), turmeric powder, cumin seeds and garlic. Grind it well .Keep it aside .In the same blender add chopped tomato and make it a puree.Then take a kadai and add all the crushed mix and tomato puree along with water salt, curry leaves ,coriander leaves and tamarind . You can add one tomato sliced into this , depending upon how sour the tomato puree is.Boil for 15 to 20 minutes in medium flame.Check the salt and sourness.Then filter the rasam.Heat oil in a kadai and splutter mustard seeds,dry red chilli slits and curry leaves and finally uluva podi and kayam podi. Quickly pour this to the rasam.You can also add coriander leaves to garnish.So quick and easy nadan rasam is ready to serve..

Egg Roast

EGG ROAST

Ingredients Egg-6 Big Onion-4 Ginger-one medium piece Garlic-4 cloves Green chilli-3 Fennel seeds-1/4tsp Pepper-1/2tsp Curry leaves - Kashmiri chilli powder-1tsp Chilli Powder-1tsp Coriander Powder-2tsp Garam Masala-1/2tsp Coconut Oil-3tbsp Tomato-1 Salt- Sugar-1/4tsp (opt)

Method Heat oil and add ginger-garlic-fennel-pepper mix and saute ..Then add onion ,green chilli ,curry leaves and salt..Saute till brown shade comes .Then add powders and saute well .. Then add tomato and cook well..Then add boiled water and cook ..Finally add boiled egg and roast well..Our tasty egg curry is ready to serve..

Soft Rava Upma

RAVA UPMAVU

Ingredients Big Onion-1 Semolina-1cup Ginger chopped-2tsp Green chilli -3 Grated coconut-2tbsp Oil-2tbsp Ghee-1tsp Hot water-1 3/4 cup Salt Mustard seeds-1tsp Urad dal-2tsp Dry red chilli-1 Method Roat rava until light golden shade and keep aside Heat oil in a pan ,sputter mustard seeds, dry red chilli and urad dal .. Then add sliced onion, green chilli and ginger .Saute till onion become translucent.Then add salt and grated coconut .Saute for few second .Then add hot water and 1 tsp of ghee and allow to boil well .Check the salt and adjust .Then lower the flame and to that add roasted sooji and mix well ..Close the pan and cook for 2 minutes in low flame .Then remove from the stove and keep aside and allow to cook for 5-1o minutes Then open the pan and with a fork puff up the upmava ..So our tasty upma is ready to serve...

Egg Curry

TASTY EGG CURRY

Ingredients Egg-4 Onion-3 big Ginger-small Garlic-3 Green chilli-2 Curry leaves- Coconut Oil-2 tbsp Tomato-1 med Fennel Seeds-1/4 tsp Cashew nuts-12 Sugar-2 pinch Salt- Kashmiri Chilli powder-1 tsp Turmeric powder-1/4 tsp Coriander powder-1 1/2 tsp Thick coconut milk-1 cup From 1 cup grated coconut Hot Water-1 cup
Method
Heat coconut oil and onion,ginger ,garlic,green chilli,fennel seeds,cashewnuts ,salt and curry leaves ..Saute till brown colour ..Then add powders and saute till raw smell goes . Now add tomato and cook well..Cool this mix and grind to a fine paste ..To this paste add water and boiled egg ..Cook for 5 minutes ..Then add coconut milk and heat ..Finally sprinkle coconut oil and curryleaves ..So Our tasty egg curry is ready to serve..

Potato Stew

POTATO STEW

Ingredients Potato-3 Onion-1 Green Chilli-3-4 Curry leaves- Sugar-one pinch Ginger -1small piece Coconut Oil-1tbsp Water-1/2cup Thin Coconut Milk-1cup Thick coconut Milk-1cup Salt-
Method
Peel and cut potato into medium pieces .In a cooker add potato along with onion,
water ,curry leaves ,salt and coconut milk. Cook for one whistle in medium flame . Then add ginger ,green chilli and sugar to that. Boil for 10 minutes .Then add thick coconut milk and just heat it. Then switch off the flame ..Add coconut oil and curry leaves .Close for 10 minutes .Our tasty potato stew is ready to serve . . .

Rava Dosa

EASY RAVA DOSA

Ingredients
Rava/Semolina unroasted -1/2cup Roasted Rice flour-1/2cup Maida-1/4 cup water-2 1/2 cup to 2 3/4 cup Curd-1 1/2tbsp Salt Cumin-1/4tsp Asafoetida Powder-2pinch Ginger-1/2tsp Green chilli-3 Pepper-few Cashewnuts-5 Curryleaves Coriander leaves Oil/ghee Method Mix rava,maida,rice flour ,curd , green chilly ,curry leaves ,hing,ginger ,cashew nuts ,pepper,salt ,cumin seeds and mix well.Add 2 cups of water and mix .. Soak for 20 minutes Then mix and add 1/2 to 3/4 cup of water and mix well..Heat the tawa and when it is hot. Take one ladle or small cup full of batter and just pour from outside to inner side of the tawa.Then sprinkle ghee or oil and cook ..Then turn it to other side and cook .. So the tasty ,crispy Rava dosa is ready to serve ..

SOFT VATTAYAPPAM

SOFT AND FLUFFY VATTAYAPPAM


Ingredients Idli Rice-2cups
Grated coconut-1/2 of 1 Coconut Milk-1cup Salt- Sugar-
Instant Yeast-1/2tsp
Water-2cups Cardamom Powder-1/4 to 1/2 tsp
Method
Soak Idli rice for 3 hours ..Wash well and drain ..Make coconut milk by grinding 1 cup water in 1/2 coconut ..Strain the milk ..In a grinder grind rice ,1/2 grated coconut and coconut milk to a fine paste ..From this batter take one ladle of batter in a sauce pan.Add one cup of water and mix well..Then slowly stir and cook ..Allow this cooked mix to cool..Add this cooled mix in a grinder along with one ladle of batter ,sugar and yeast ..Grind well .. Mix this to the batter .. Stir well .Keep in a warm place for 3-4 hours for fermentation ..Then cook in a steamer for 15 to 20 minutes ..When done allow to cool ,then turn up side down ..Cut into pieces and enjoy ..

SOFT IDLI

SOFT IDLI

INGREDIENTS


Idli Rice -2cups
White Poha-3/4cup
Urad dal-1/2 cup plus 2tbsp
Fenugreek seeds-3/4tbsp
Salt-1tbsp
Ice water -1/2cup
Water -as needed


METHOD

Soak idli rice, white poha, urad dal, fenugreek seeds separately by washing thoroughly for 4 hours ..Soak poha in 1 cup drinking water ..all others in tap water Then after 4 hours  first grind poha and fenugreek seeds together to a fine paste .Transfer this batter  to a big container ..Then grind urad dal by adding ice water to a fluffy consistency  ..I added 1/2 cup of ice water .. It may vary ,but don't put too much water ..Then batter should be thick .Pour that also to the  container ..Then grind rice in two - three batches by adding enough water..Grind to not that very fine paste ..but grind nicely.Then pour that too to the container ..Finally add rock salt  and mix thoroughly with hand for 2-3 minutes The batter should be thick ..So very careful while adding water when making idli ..Close the container and allow to ferment for 10 to 12 hours .. After the fermentation ,boil a steamer by adding enough water and place the idli mould ..Pour batter to each mould and steam for 7 to 10 minutes ..
When u insert a skewer it must come out cleanly ..Then remove from the steamer and allow to sit for 5 to 10 minutes Then de-mould them ..So our soft spongy idli is ready to serve ..
..

PERFECT GOTHAMBU DOSA

PERFECT GOTHAMBU DOSA

Ingredients

Wheat flour/Atta-1 cup
water-1 1/4 cup
Salt

Method
In a wide bowl add water and salt ..Mix well.Then add atta and mix well.In a mixie jar,pour this mix and whip for few seconds.Heat dosa tawa in medium heat.Then spread one ladle of batter and spread.Cook both sides.Then transfer to a plate.Our perfect gothambu dosa is ready to serve..

EASY VEGETABLE BIRIYANI

EASY VEGETABLE BIRIYANI

Ingredients

Basmati Rice -2cups
Onion-2 small
Onion-2 for frying
Cashew nuts-handful
Raisins-handful
Tomato-one
Your choice of vegetables -
Ginger-small piece
Garlic-4 cloves
Green chilli-4
Turmeric powder-1/4tsp
Chilli Powder-1/2tsp
Garam masala-1tsp
Coriander leaves-
Mint Leaves-
Curd-1 tbsp
Cardamom-3
Cloves-3
Cinnamon-1 stick
Fennel seeds-few
Bay leaf-1
Salt
Ghee
Lemon Juice -1tbsp
Water-3 3/4 cups

Method
Wash rice thoroughly and soak for 20 minutes ..Then roast thinly sliced onion(1) till golden colour ..remove and keep aside in a kitchen tissue.Roast cashew nuts and raisins in ghee and keep aside ..

For the masala preparation
Soak soya chunks in hot water for 20 minutes and then squeeze the water out and again wash well for 2-3 times and drain them ..keep aside.Heat ghee or dalda in a cooker ..
To that add add whole spices and roast ..Then add  ginger-garlic-green chilli mix..
Saute for 2 minutes in medium flame ..Stir continuouslyThen add finely sliced onion (2) and add some salt and saute until golden colour ..Then add mint-coriander leaves and saute ..
Then add turmeric powder ,chilli powder and garam masala powder and saute until the raw smell goes ..Now add finely chopped tomato ..Cook until oil oozes out ..Now add curd and mix well ..Then add  all vegetables and soya and mix well..Cook for 2-3 minutes in medium flame ..Then add water and mix well..Check the taste .. Add salt and spices if u need.
Then allow this to boil well.Then add drained rice and mix well.. Close the cooker with out the weight and cook in low flame for 7 minutes .Then off the flame and remove the cooker and allow to sit for 15 minutes ..After 15 minutes and open the cooker ..Using a fork puff up the rice ..Finally sprinkle roasted cashew nuts,raisins ,onions.You can add some more mint and corinander leaves ..Sprinkling some ghee will enhance the taste ..So the easy cooker biriyani is ready to serve..

POTATO BRINJAL MASALA

EASY POTATO BRINJAL MASALA Ingredients
Potato-2 medium

Brinjal -4 small

Big Onion-1

Oil-2tbsp

Tomato-2 medium

Kashmiri Chilli Powder- 1/2tsp

Chilli Powder- 1/2 tsp

Turmeric Powder-1/4 tsp

Garam Masala -2 pinch

Coriander Leaves-

Kasoori Methi- optional

Salt-

Green Chilli-2

Dry Red Chilli-3

METHOD

Heat oil in kadayi and add dry red chillies to it.Saute it on medium flame.Then add chopped onion and saute it well.Add some salt till it reaches a golden colour.Then add green chilly and saute it.Then reduce the  flame to low.Then add kasmiri chilli powder,chilly powder,turmeric powder.Saute all these till the raw the smell goes.At the end sprinkle garam masala to it and saute it on low flame.When the raw smell goes,add tomatoes and mix well.Close it and cook on medium flame.When the tomatoes become cooked well add the chopped potatoes and brinjal to it.mix all these well and cook it on medium flame.After 10 minutes,we shall check how far its cooked and then shall mash it slightly.Then close and cook it again for 10 minutes.When it cooked well,then sprinkle some coriander leaves and kasoori methi.Our tasty potato brinjal masala is ready to eat.

MASALA KAPPALANDI

MASALA KAPPALANDI


Ingredients

Peanuts - 1cup
Ginger Garlic Paste -1tsp
Kashmiri chilli powder-1/2tsp
Fennel seeds crushed - 2 pinch
Curry leaves crushed -
Salt-
Turmeric Powder-1pinch
Water -2tbsp
Besan Powder-2tbsp
Rice Powder-1tbsp
Cornflour -1/4tsp
Asafoetida powder-1/4tsp
Curry leaves -
Kashmiri chilli powder-1tsp
Chilli powder-1/4tsp
Salt-
Oil-

Method

Roast the peanuts on medium flame in a pan for 2 minutes.Then transfer it to a bowl.Add ginger garlic paste,kashmiri chilly powder and add litttle salt to that and mix it well.Add little water just around 1tsp.Add fennel seeds crushed and little curry leaves and mix it well.It should be slightly wet.Keep this closed for 5 minutes.Then take a bowl and add   besan powder ,rice flour, corn flour, kashmiri chilli powder,asafoetida powder,turmeric powder and salt as needed and mix it well.Add 1 tbsp water to the peanuts if it become dry.Make sure after mixing our hands should be wet.Then add the powders to it and mix it well and keep it closed for 5 minutes.Then heat a pan and add add oil to it.In order to get a good flavour fry some curry leaves in this oil.Then transfer it to a strainer.Then fry the peanuts in 2-3 batches.After frying, transfer it to a strainer.Our tasty masala kappalandi is ready to eat.

CHINESE POTATO STIR FRY

CHINESE POTATO STIR FRY(KOORKKA MEZHUKKUPURATTI) Ingredients

Chinese Potato-1/2kg
Small onion/Big onion-15/1
Crushed chill flakes -2 1/2tsp
Curry leaves -
Salt-
Water -
Coconut Oil-3tbsp Method Peel skin from the koorkka.Cook koorkka in a pot along with salt and turmeric powder by closing the pot.Stir occasionally .When cooked  well, keep it aside. Crush onion.Heat oil in a kadai.Add curryleaves .Then add crushed onion and saute for few minute till the raw smell goes .Now add crushed chilli and mix well.Then saute until the raws smell goes .To that add cooked koorkka and mix well.Mash few koorkka with the spatula .Mix well .Check the salt.Finally sprinkle some oil and curryleaves .Close the pan for 5 minutes.Our tasty koorkka mezhukkupuratti is ready to serve.

SPICY POTATO CURRY

SPICY POTATO CURRY

Ingredients

Potato-2
Onion-2
Ginger garlic fennel Crushed -1tbsp
Chilli Powder-1/2tsp
Kashmiri chilli Powder-1tsp
Coriander Powder-1 1/2tsp
Turmeric Powder-1/4tsp
Garam Masala-1/2tsp
Coconut Oil-2tbsp
Salt-
Green chilli-2
Curry leaves-
Tomato-1 Water-1 1/2cups
Oil -for frying

For marination

Chilli powder-1/2tsp
Turmeric powder-1/4tsp
Salt-
Garam masala -1/2tsp Method First of all marinate potato for 10 to 20 minutes by adding chilly powder, turmeric powder, salt and garam masala. For making masala,heat a kadayi and add coconut oil.Then add crushed ginger garlic fennel mix to it.Then add chopped onion and green chilly to it.Saute it until it becomesa light golden colour.Then add chilly powder,kashmiri chilly powder,coriander powder,turmeric powder and garam masala to it.Saute it in low flame until the raw smell goes.Then add chopped pieces of a well ripe tomato.Mix it well and cook it in medium flame by keeping the pan closed.Then heat another pan and add enough oil to fry the potato pieces.When the oil become medium hot,add the potato pieces into it. Flip the sides and fry well and take it out of the oil when it is done.It should be fried upto its 3/4th level..When the tomato masala become cooked enough,add the fried potato pieces directly to the tomato masala.Mix the whole potato in the masala properly.Cook it in the masala for five minutes. Then add hot water to it.Cook the potatoes in the gravy for sometime.Then turn off the flame and add some curry leaves and sprinkle 1 tsp coconut oil.Keep it closed for five minutes then mix it well.Our delicious potato curry is ready to serve.