Special Laddu

Ingredients

·         Fried Gram                      1 Cup
·         Sugar                               1 Cup
·         Ghee                                3/4 Cup
·         Elachi (powdered)       1/2 T spoon
·         Cashews                        as required                      


Method:

Take the mixi jar and Powder the Fried gram & Sugar, take a mixing bowl and put the powdered fried gram and sugar. Heat the kadai and pour 1 Table Spoon of ghee and fry the cashews - keep aside, then pour the remaining ghee in the kadai and heat till it melts then pour it in the mixing bowl add elachi & cashews, mix well and make laddus. If you like you can add more nuts like walnuts and almonds. Easy and tasty laddu's are ready to eat.

Curry Leaves Chutney

Ingredients

·         Fresh Curry leaves               2 Cups·      
·        Dried Red Chillies                5 (as per your taste)
·         Tamarind                             1 Gooseberry size
·         Salt to taste                                    -
 Seasoning :

·         Oil                                ½ Cup
·          Mustard seeds             1 Tea Spoon
·         Asafoetida                    ¼ Tea Spoon      
       
Method:
Wash the curry leaves, fry the dried red chillies in 1 Tea spoon of oil then put in the mixie jar along with washed curry leaves, tamarind and salt¸grind to a smooth paste. Take the kadai and heat the oil add mustard seeds and Asafoetida when the mustard cracked add the curry leaves paste let it boil till the oil oozed out, turn off the flame let it cool. Now you can use this chutney for Idly Dosa or hot white rice with gingelly oil or ghee. This healthy chutney is very good for your eyes and hair.You can also keep this chutney in air tight container in fridge for 1 week.

Easy Curd Rice

Ingredients·         
Cooked Rice                    2 Cups·         Curd                                   ½ 
Cup
·         Milk                                      1 Cup
·         Salt to taste                       -
·         Coriander leaves             few

  For Seasoning :·         Ghee                                1 Table Spoon
·          Mustard seeds             1 Tea Spoon
·         Asafoetida                     ¼ Tea Spoon
·         Chenna Dhal                 1 Tea Spoon
·         Urad Dhal                       1 Tea Spoon 
·         Curry leaves                  few
·         Green Chillies               2
·         Red Chillies                   2       
        Method:

Heat the kadai with 1 table spoon of ghee, add all the above seasonings one by one, once the seasoning is fried pour it in cooked rice add curd, milk, salt and mix well with fork, finally add coriander leaves. Also you can add Cucumber, Carrot to this curd rice.  Now the Curd rice is ready to eat – serve it with pickle.

Red Capsicum chutney

Red Capsicum chutney

Ingredients

Onion                          - 2

Tomato                        - 1

Red Capsicum             - 1(small)

Dried red chillies         - 4

Tamarind                     - gooseberry size

Garlic                          - 3 or 4 pods (optional)

Salt to taste

For seasoning

Oil                               - 3 tablespoon

Mustard seeds             - ½ teaspoon

Urad dhal                    - ½ teaspoon

Curry leaves               - 1 string

Method

First cut onion, tomato, red capsicum into small pieces.

Take the kadai pour one table spoon of oil and fry all the cut veggies along with dried red chillies, tamarind & salt.

Finally add garlic pods and switch off the stove. Let it cool the fried ingredients. Once it get cool put it in the mixie jar grind the chutney. Don’t make smooth paste.

Meanwhile heat the kadai pour two table spoon of oil and add mustard seeds, urad dhal & curry leaves for seasoning the chutney.

Enjoy this tasty chutney with idly or dosa.  

ABC Halwa

ABC Halwa

Ingredients

• Apple              - 1
• Banana            - 1
• Carrot              - 1 cup Grated
• Sugar               - 4 table spoon ( as per your taste)
• Milk                 - 2 to 3 table spoon for grinding
• Ghee                - 3 table spoon
• Cashews          - few
• Raisins             - few
• Elachi              - ¼ teaspoon

Method:

• Grind the Apple, Banana & carrot with milk to a smooth paste.
• Heat the pan add one spoon of ghee, fry the cashew & raisins till golden brown and keep it aside.
• Same pan add the grinded paste, sugar, ghee and mix it well
• Cook this mixture for Halwa consistency.
• Finally add the fried dry fruits & Elachi and mix it well.
• Now Halwa is ready to eat. Enjoy this tasty Halwa.

Brinjal & Drumstick Curry

Ingredients

• Brinjal (Egg plant)       - ¼ kg

• Drumstick                   - 1

• Big Onion                   - 1

• Big Tomato                 - 1

• Turmeric powder         - ¼ teaspoon

• Chilli powder              - 1 teaspoon

• Dhania powder            - 1 teaspoon

• Salt to taste.                -          

• Sugar                          - ¼ teaspoon ( optional)

For Seasoning

• Oil                               - 4 table spoon

• Mustard seeds               - ½ teaspoon

• Urad dhal                      - ½ teaspoon

• Crushed Garlic pods      - 5

• Curry leaves                 - few

Method:

 

• Cut the brinjal (eggplant) & drum stick in to medium pieces.

• Chop the onion & tomato in to small pieces

• Take the kadai put all the vegetables and all spice powders with salt add ½ cup of water

• Cook these vegetables.

• Once cook the vegetables transfer to one bowl keep aside.

• Heat the same kadai with 4 table spoon of oil, add mustard seeds, urad dhal & curry leaves, when the mustard seeds splutter add crushed garlic and fry,  then add the cooked veggies again cook for another 5 minuets.

• This curry goes well with all kind of rice.

    

Vermicelli Upma

Ingredients

• Vermicelli                    - 250 gms
• Onion                          - 1
• Green chillies               - 4
• Mixed vegetables         - 1/2cup
• Curry leaves                - few
• Ghee                           - 1 table spoon
• Salt to taste                 -

For Seasoning

• Oil                               - 3 table spoon
• Mustard seeds              - ½ tea spoon
• Cumin seeds                - ¼ teaspoon
• Channa dhal                 - ½ teaspoon
• Urad Dhal                    - ½ teaspoon

Method

• Heat the kadai add ½ table spoon of ghee fry the vermicelli to light golden brown,  keep aside.
• Cut the onion & green chillies in length wise.
• Heat the kadai with oil add the above seasonings, Fry till golden brown, add  onion, green chillies & mixed vegetables - fry for 1 minute, then add the fried vermicelli, mix it well, now add boiled water and add salt to your taste.
• Close the kadai with a lid cook it for 5 minutes. Finally add remaining ghee and switch off the stove. This upma goes well with any kind of pickle.
• Once you prepare this upma immediately transfer to serving dish. Don’t keep it in the same kadai.
• For this vermicelli upma use only boiled water. Never use cold water.

Idly Podi

Idly milagai podi

Ingredients

·       Urad dhal (with skin)   - 1cup

·       Channa dhal                - ½  cup

·       Horse gram                 - one fistful

·       Red chillies                 -12nos

·       Sesame seeds              - 1 tablespoon

·       Asafoetida                  - ½ teaspoon

·       Curry leaves               - ½ cup

·       Salt to taste

·       Oil for fry

Method

· Heat the kadai with oil and fry the above Ingredients in medium flame one by one till golden brown. let it cool

·  Don’t fry all together.

·  Don’t burn the ingredients.

·  Once it is cooled, put all in mixie jar add salt and make coarse powder. Store this podi in air tight container - very healthy & tasty podi is ready now. 

·  This podi goes well with hot idly or dosa with gingelly oil.

·  You can use this podi for hot rice with ghee.

Mor Kuzhambu

Mor kuzhambu (Majjige Huli)

Ingredients

·       Buttermilk                     - 2cups

·       Toor dhal                      -1 table spoon 

·       Raw rice                       - 1 table spoon

·       Coriander seeds             - 1 teaspoon

·       Cumin seeds                  - ½ teaspoon

·       Ginger                           - 1 inch piece

·       Green chillies                 - 2 nos.

·       Asafoetida                     - ½ teaspoon

·       Turmeric powder            - ¼ teaspoon

For Seasoning

·       Oil                          - 1 table spoon

·       Mustard seeds         - ½ teaspoon

·       Urad dhal                - ½ teaspoon

·       Curry leaves            - few

·       Red chillies             - 2 nos.

Method

·    Soak toor dhal, raw rice, coriander seeds & cumin seeds in    water for one hour.

·    Beat the Buttermilk well and keep aside.

·    Take the mixie jar put all the soaked items along with green chillies, ginger & asafoetida make a smooth paste, mix it with buttermilk.

·    add salt & Turmeric to the above mix.

·   Heat the kadai with oil, add mustard seeds, urad dhal, red chillies & curry leaves.

·    When the mustard seeds splutter add buttermilk.

·   Don’t boil this too long. When the buttermilk start to boil switch of the stove.

·   Add finally chopped coriander leaves, serve it with white rice & aloo fry.

Tandoori Aloo roast.

Tandoori Aloo roast.

Ingredients

·       Potato   -   1 kg

For marinating

o      Curd                                    - ½ cup

o      Ginger & garlic paste            - 1 teaspoon

o      Chilli powder                        - 1 teaspoon

o      Coriander powder                 - 1 teaspoon

o      Cumin powder                      - ½ teaspoon

o      Turmeric powder                  - ¼ teaspoon

o      Tandoori masala powder       - 1 teaspoon

o      Salt to taste

For seasoning

o      Oil                               - 5 table spoon

o      Mustard seeds              - ½ teaspoon

o      Sonf  (Fennal seeds)     - ½ teaspoon

o      Curry leaves                 - few

Method

·       Boil the potatoes & let it cool

·       Peel the skin & cut to big pieces

·      Take the mixing bowl put all the above marinating ingredients add potato mix it well &      keep in the fridge for 1 hour.

·       Heat the kadai with oil add mustard seeds, sonf & curry leaves

·       When mustard seeds start to splutter add the potato fry till golden brown.

·       Now tasty & Flavorful tandoori potato roast is ready to serve.

Corn poha

Corn poha.

Ingredients

·       Corn poha           - 2 cups

·       Raw peanuts       - ½ cup

·       Fried gram          - ½ cup

·       Curry leaves       - few

·       Chilli powder     - as per your spice level

·       Sugar                   - ½ teaspoon

·       Citric acid           -1 pinch

·       Oil for deep fry  --  

Method

·       Heat the kadai with oil for deep fry the corn poha, peanuts, fried grams & curry leaves.

·       Fry all three ingredients one by one and spread it in tissue paper.

·       Take the mixing bowl put the fried mixture add chilli powder, sugar, salt & pinch of citric acid and mix it well.

·       Store In airtight container. You can enjoy this mixture with hot coffee in the evening time.

  

Spinach with dhal

Spinach with dhal

Ingredients

·       Spinach               - 1 big bunch

·       Toor dhal            - ½ cup

·       Big onion            - 1

·       Small tomato       - 1

·       Green chillies      - 3

·       Garlic pods         - 5

·       Cumin seeds       - ½ teaspoon

·       Tamarind pulp    - 2 teaspoon

·       Salt to your taste -

For seasoning

·       Oil                   - 2 table spoon

·       Mustard seeds  - 1 teaspoon

·       Cumin seeds     - ½ teaspoon

·       Red chillies      - 2

Method

·  Wash the spinach & chop finely

·  Cut the onion, tomato & green chillies into small pieces

·  Heat the kadai with one tablespoon of oil add cut vegetables, garlic & cumin seeds fry for 2 minutes then add chopped  spinach again fry for 1 minute

·  Take the pressure cooker put washed toor dhal & fried spinach mixture add some water let it cook for 2 whistle, let it cool. Open the cooker add tamarind pulp and salt - mash the cooked dhal with hand blender.

·  Heat the kadai with one table spoon of oil, add mustard seeds, cumin seeds & red chillies

·  When the mustard seeds start splutter switch of the stove add this to the mashed dhal. If you need more spicy sprinkle some red chilli flakes on top of the dhal.

·  This spinach dhal goes well with white rice & ghee.