KOTTHU PAROTTA

KOTTHU PAROTTA

Ingredients

3 Parotas

1 Onion-sliced

1 ½  cup Salna

2 Eggs

1 tsp Pepper powder

2 tsp Vegetable oil

Methods

1.      Mince the parotas into small pieces.

2.      In griddle heat oil, add the sliced onions, eggs and sauté well.

3.      Add the minced parotas, salna, pound the ingredients with heavy iron spatula for 4-5 minutes until all the ingredients are mix well.

4.      Add the pepper powder over the ingredients and mix well.

5.      Serve hot with onion raita.

BEETROOT HALWA

Beetroot Halwa

ingredients:

Beetroot - ½ kg
Milk - 750 ml
Ghee - 2 table spoon
Sugar - 3 cups

Garnishing ingredients:

Cardamom powder - a dash
Roasted Cashew nut – 6 Piece

Pista – 4 Piece
Badam – 4 Piece

Preparation:

Wash the Beetroot and then Peel and grate the beetroot.

Keep it separately.

Heat the pan and add 2 table spoon of ghee.

After the Ghee melted and add the grated beetroot.

Stir well for 5 to 10 mins in a low flame untill the raw smell disappears.

Now Add milk and cook on low flame till the beetroot is tender and smash well.

Once it starts thickening stir continuously do not stop stirring otherwise it will lump in it .

Then add sugar for your taste.

Cook further till thickness.

Again add ghee and cardamom powder.

Stir well in a low flame till the ghee Bubbles out.

Garnish with roasted cashew nuts, pista and almonds.

Now Halwa is ready to serve.

U can Serve the Halwa hot or cold.To be Note the Tips:
Roast badam, pista, cashew nuts in 1 table spoon of Ghee.

Then broken into small pieces.

Fry cardamom in ghee then powder it.

Serve hot beetroot halwa.

IDLI BURGER

IDLI BURGER

Ingredients: 

2 idlis

1 cup of grated paneer (optional)

1 cup of soaked soya granules

2 tbsp coriander leaves, chopped

1 potato, boiled and mashed

2 tsp corn flour

1 green chili, chopped

1 tsp amchur powder

1 tsp red chili powder (optional)

3 tsp tomato sauce 

2 slices of each tomato, onion, cucumber

1 tsp oil

1 cherry

salt to taste

1 toothpick

Preparation:

Take the Idlis and deep fry them till they become golden brown.

Mix the mashed potato, paneer, soya bean, chili powder, amchur powder, corn flour, and salt, soaked and then shape it like a tikki, the size of an idli.

Take a pan and put 1 tsp of oil and cook the tikki on both the sides till its golden brown and then drain on a paper towel.

Apply tomato sauce on one side of one idli and place the tikki on it. Place cucumber, onion and tomato slices over it and then place the other idli, one side applied with tomato sauce, over it.

Pin the cherry with the toothpick and insert it into the Idli Burger.

Your Idli Burger is ready to be served with tomato sauce.

SPICY KOZHI VARUTHA KUZHAMBU

SPICY KOZHI VARUTHA KUZHAMBU

Ingredients

Chicken pieces with bones: ¼ kilo or 250 grams.

Cooking Oil: 2-3 table spoons 

Seasoning Ingredients 

Cinnamon: 2 pieces
Saunf known as aniseed: ½ table spoons
Pineapple flower: half
Kalpaasi (Known as black stone flower): ½ table spoons
Dried red chilli: 5
Curry leaves: A Few Leaves

Cashew: 10 

Cut finely

Big Onions: 100 grams
Small Onions: 100 grams
Country tomato: 2 numbers
Coriander leaves: A Few Leaves
Chilli powder: ½ table spoon
Coriander powder: 1 table spoon
Turmeric powder: ½ table spoon
Ginger garlic paste: 1 table spoon

Salt: 1½ table spoons 

Grind to a paste

Coconut: ½ cup
Green chilli: 2

Poppy seeds: 1 table spoons

Method

Wash Chicken and cut into pieces.
Heat a table spoons of Cooking oil in a frying pan.
Add the seasoning items, one by one and fry.
Add small Chopped onion fry till golden.
Add chilli powder, coriander powder, turmeric powder.

Add ginger garlic paste, pepper cumin paste, and fry till the raw smell goes off.

Add chopped tomatoes and fry till it is mashed.
Add Chicken, fry add water as needed and cook.
When the chicken is ¾ cooked, add salt.
Add Grind paste and let it boil for a few minutes.
Add coriander leaves and remove the pan from the stove.
Kozhi Varutha Kuzhambu can be served with Chapatti, Idly and Dosai.

RAVA UPPUMA

RAVA UPPUMA

Ingredients:

Rava (Semolina)  : 200ml or 1 cup
Water                 : 450ml or 2 ¼ cup
Onion                 : 1
Green Chillies     : 2
Ginger               : ½” piece
Curry leaves      : a few sprigs
Mustard seeds :  1 teaspoon
Black gram (urad dhal): 1 teaspoon
Salt   : ½ teaspoon

Method:

Roast rava (without oil) in a pan stirring it till you release the flavor and the rava is fried to a light brown color.
Chop onion, green chillies and ginger.
Heat oil in a non-stick pan. Add the mustard seeds and urad dhal. When the seeds start to crackle add the chopped onions, green chillies and ginger and sauté for a couple of minutes. Finally add the curry leaves, pour water into the vessel and add salt. Bring to boil on medium heat. When the water starts to boil, reduce heat and carefully add the fried rava. You will have to stir constantly to make sure that there are no lumps in the rava.
Tips: Fried cashews and ghee (clarified butter) can be added to the uppuma to add flavor and taste. Vegetables like French beans and carrots can also be added if desired (add along with the onions ).

TOMATO RASAM

TOMATO RASAM

Ingredients

3-4 tbsp: Red Gram Dal

4 (large & finely chopped): Tomatoes

1/2 tsp: Garlic paste

1-inch piece: Ginger (finely chopped)

1 tsp: Garlic grated

1-2: Green chilies finely chopped

Coriander leaves, finely chopped

1/2 tsp: Turmeric powder

1tsp: Mustard seeds

1tsp: Cumin seeds

1-2 : Whole dried red chili (halved)

A pinch: Asafoetida

Curry leaves few

Chili or pepper powder to taste

2 tbsp: Oil

21/2 cups: Water

Salt to taste

 

Method

 

Pick, wash and pressure cook the dal and keep side.

Heat 2 tbsp oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida. When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies. Add salt, chili & turmeric powder and a cup: of water. Simmer for 5-6 minutes and add the cooked dal and 11/2 cup of water and bring to boil.

Serve hot garnished with coriander leaves.

CAULIFLOWER PEAS EGG KAIMA

Cauliflower Peas Egg Kaima

INGREDIENTS:

1 cauliflower
1 cup peas
4 eggs

For paste:

2 big onions
1 tomato(big)
1 inch ginger
6 flakes of garlic
5-7 red chillies
few cinnamon,cloves,aniseeds

METHOD:

 Clean the cauliflower well. Finely chop the cauliflower to look like kaima.
Grind all the ingredients mentionded to a nice paste with little salt.
Place a pan in stove,pour 2tbsp of oil. Add the paste and saute well till the raw smell goes. Now add peas, add chopped cauliflower, turmeric powder, required salt and stir for 2 mts.
Add little water and cover the lid. Cook it ,allow the water to dry.
Beat the eggs lightly with salt and pepper powder(optional). Pour this mix in cooked cauliflower and keep on frying till it is well scrambled.
Sprinkle chopped coriander leaves, mix. It looks like kaima which is suitable with plain rice, roti, bread and even as dosa stuff-in (masal dosa).

BUTTER CHICKEN

 

Butter Chicken

Ingredients (serves 4)

125ml (1/2 cup) natural yoghurt
1 tbsp lemon juice
1 tsp turmeric
2 tsp garam masala
1 tsp chilli powder
2 tsp fresh ginger paste
2 garlic cloves sliced
1kg chicken cut into pieces
125g cashew
60g unsalted butter
1 tbsp sunflower oil
1 onion, finely chopped
1 tsp ground cardamom
1 cinnamon stick
1 Indian bay leaf or normal bay leaf
1/2 tsp pepper powder and salt to taste
425g of tomato puree or paste
150ml chicken stock or water
250ml (1 cup) thickened cream

Method :

Combine yoghurt, lemon juice, turmeric, garam masala, chilli, ginger paste and garlic in a bowl. Add chicken and stir well. Cover and refrigerate for 5-6 hours.
Grind the cashews without water in the small jar of a mixer.
Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Reduce heat to low, then add chicken and marinade, pepper powder, tomato puree, cashew powder,salt and stock.Cook covered until the chicken is soft. Simmer for 5 minutes. Stir in cream and cook for a further 3 minutes. Taste to see if salt is enough.Add more if needed. It can be garnished with small butter pieces and chopped coriander leaves.Butter chicken would taste excellent with any kind of Indian food like rice,paratha,chapatti or roti.

TOMATO POORI

 

Tomato Poori

Ingredients:

2 Big tomatoes

1 tsp Cumin seeds

2 Green Chillies

1/2 Inch Ginger(Grated)

1 tsp Coriander leaves

1 tsp Turmeric Powder

1 tsp Red Chili Powder

salt to taste

Wheat Flour

Procedure To Make Tomato Puri:

1. Take Tomato,cumin seeds,chillies,ginger,coriander,turmeric powder,red chili powder and salt.Grind together to form fine pourie.

2. Add some wheat flour in it, and kneed softly.Keep adding wheat flour to form a soft dough,like chapati.

 3. Take a small ball of it and roll like chapati,Make small Puri of diameter approx. 3-4 inch.

 4. Take Cooking Oil in a pan/kadhai.Heat it,and fry the puries till reddish brown in colour.

 5. Tomato Puri is ready.Serve hot with Pickle or chutney.

SPICY POORI

 

Spicy Poori

INGREDIENTS:

maida-1 cup
salt
water
to paste: green chilly-4, jeera-1/4 tsp, curryleaves-few,

METHOD:

 

mix all the ingredients to soft dough.do poori.

can do in panipoori size also. in case if u want crispy like snacks,knead the dough to thin flat poori ,make some tiny holes using fork inbetween and fry in oil till crispy. when we go out for picnics,we can do these type of pooris and take with us.

Spinach Pakora

Ingredients:

Spinach Leaves - 1 Bunch
For Batter :
Besan - 1 Cup
Red Chili Powder - 1/2 Tsp
Soda Bi Carb - ¼ Tsp
Oil - 1 Tbsp
Water As Required For Making The Batter
Oil For Frying The Pakodas
For Topping :
Chinese Manchurian Sauce - 3 Tbsp
Tamarind Chutney - 2 Tbsp
Chili Sauce - 1 Tbsp
Chopped Coriander Leaves - 1 Tbsp
Salt To Taste

Method:

Clean, Wash And Pat Dry The Spinach Leaves. Prepare The Besan Batter As Per List . Dip The Spinach Leaves In It And Deep Fry In Medium Hot Oil, Until Well Fried And Crisp. Drain Off Excess Oil And Arrange On A Serving Plate. Just Before Serving, Top With The Readily Available Chinese Manchurian Or Schezuan Sauce, Chili And The Tamarind Or Imli Chutney And Serve.

WHEAT ADAI

WHEAT ADAI

INGREDIENTS

Wheatflour-1 cup
Coconut scrapped-2 tbsp
Greens(drumstick leaves or methi leaves) chopped-1/4 cup
Ginger,greenchiily paste-1 tsp
Curryleaves,coriander leaves-chopped
Salt
Oil

 

METHOD:

Mix all the ingredients to soft dough.
Do balls,press in plastic sheet to little thick by applying oil.
Cook in tawa both the sides with oil.

WHEAT IDLI

Ingredients

Wheat- 2 cups
Udad Dal- ¼ cup
Rice- 1 tsp
Chilli

Curry Leaves

Ginger Paste- I tsp
Jeera- 1 tsp
Coriander- 1 tsp
Salt to taste

Method

Roast wheat grains in a pan ( no oil or ghee) and soak for 8 hours. Also soak udad dal for 3 hours. Coarsely grind wheat using water. Add udad dal and make a fine paste. To this add chilli, ginger , curry leaves, jeera and paste it again. To this add salt. Let it ferment for 6 to 8 hours. When it is set, pour into idli plates and make wheat idlis. Tastes good with sambar, tomato or coconut chutney.