Green Gram Dosa/Pesarattu/Pacha Pairu Dosa

Ingredients

Green gram-1cup

Raw rice-1/4cup

Green chilly-2

Garlic-2

Curryleaves-few

Ginger-1inch

Cumin seeds-1/2tsp

Onion-1 small finely chopped (optional)

Method

1.Soak green gram and rice together for 5-6 hrs or overnight...

2.Drain the water and grind it with cumin seeds,green chilly,garlic,curry leaves and ginger to a smooth batter.Add water to make batter consistency.

3.Add salt to the batter and mix well..Add water if the batter is too thick...



4.Heat a dosa tawa,take a laddle full of batter and spread it thin like dosa.

5.Drizzle a tsp of oil and cook on both sides...

6.Dosa was ready to serve.

Note

I didn't use onions..if u used grind it along with batter or sprinkle chopped onions on the top of dosa and press it lightly with a laddle.after it gets cooked,flip it over to the other side.Cook till done

Peanut Coconut Chutney

Ingredients

Peanut-1cup

Coconut-1/2cup

Red chilly-4 or as per taste

Garlic pods-2

Tamarind-little

Salt to taste

Mustard seeds-1/2tsp

Curry leaves-few

Urad dal-1/2tsp

Method

1.Dry roast the peanut and remove the skin of roasted peanuts...

2.Put coconut,peanuts,tamarind,red chilly,garlic and salt in a blender with little water and grind it...

3.Make it a smooth paste add some more water if u need.

4.Transfer it into a serving bowl.

5.Heat oil in a pan,add mustard seeds when mustard seeds splutters add urad dal and curry leaves..Pour it over the chutney

6.Spicy chutney was ready to serve...

Pasi Paruppu Gulab Jamun

Ingredients

Pasi paruppu-1/4kg

Maida-25gms

Salt-a pinch

Sugar as req

Water

Oil for deep frying (u can use ghee)

Kesari color-a pinch

Method

1.Dry roast the pasi paruppu till it turns little gloden brown.

2.Boil the paruppu with water.

3.After boiling,allow to cool then grind it into a paste.

4.Now mix grinded paruppu,maida and salt...

5.Dough should be soft and make a small balls.

6.Meanwhile make sugar syrup,Combine sugar and water in a pan.Cook for 5-10 mints or until it thickens slightly(one string consistency).Add cardamom and kesari color to it and keep aside...

7.Heat oil in a pan,deep fry the balls over medium high flame until it turns golden brown..

8.Drain these cooked balls into the sugar syrup...

9.Yummy jamun are ready to eat

Urad Dal Laddu

Ingredients

Urad dal-1cup

Sugar-3/4cup

Ghee as req

Method

1.Heat a tsp of ghee in pan,roast urad dal till it turns brown..

2.Allow it to cool...Then grind it along with sugar....

3.Melt the ghee and add little by little to that dal mixture...

4.Make laddu...

Milk Kesari

Ingredients

Rava-1cup

Sugar-11/4 to 11/2 cup

Milk-2cups

Ghee-3tsps

Cashewnut-5

Raisins-5

Kesari powder-1/4pinch

Method

1.Deep fry the cashew nuts and raisins in ghee and keep it aside.

2.Heat a tsp of ghee in pan,Roast the rava till nice aroma comes...

3.Add the milk to the pan and kesari powder.

4.When it starts boiling,change flame to medium

5.Add rava to it without forming any lumps..keep on stirring until rava absorbs allthe milk..

6.Add sugar and stir well...

7.After adding sugar,the kesari turns bit on runny side,but after it will get thickened..

8.Add fried cashew nuts and raisins..

9.Add remaining ghee also...Keep stirring..

10.Delicious kesari was ready....

Pasiparuppu Murukku

Ingredients

Rice flour-4cups

Gram flour/pasi paruppu -1/2cup

Kadala paruppu-1/4cup

Ghee/butter/hot oil-2tsp

Cumin seeds/sesame seeds-2tsp

Salt to taste

Oil for deep frying

Preparation


To make rice flour

1.Wash and soak rice in water for 1 to 2 hrs...

2.Drain the water and spread the rice on paper or absorbing cloth..

3.Let the water evaporate and when the rice is little moist..grind it to fine powder...sieve it...

4.Now heat a pan,add the powdered rice into it and stir continously till nice aroma comes from rice.

5.Store it in air tight box once cooled.


To make dal powder

1.Dry roast dal in pan till it turns light brown with a nice aroma..

2.Now grind it into a fine powder...

3.Sieve it and keep aside..

Method

1.Take rice flour,dal powder,salt,cumin seeds and butter.Mix well..

2.Knead a dough by adding little by little water.Dough should be soft.

3.Take a murukku press and drop some dough into it.

4.Heat oil in a pan..

5.Deep fry the murukku till it turns little brown..

6.Drain it and keep aside.

7.Healthy and crispy murukku was ready...


Note

1.U can add chilly powder or pepper powder to the dough

2.The oil should be medium hot to fry the murukku till crispy...

Athirasam

Ingredients

Rice flour-2cups

Jaggery-11/2cup

Dry ginger(sukku)-few

Cardamom-3

Ghee-1tsp

White sesame -1tsp(optional)

Preparation


To rice flour

1.Wash and soak raw rice for 1 to 2 hrs.

2.After 2hrs,drain the water completely and spread it on a cloth or paper,so that it will absorb the excess water.

3.After 15mints,dry grind the rice nicely.Sieve it.

To jaggery

1.Grate jaggery,add enough water to soak the jaggery..

2.Bring it to boil..once jaggery dissolves,filter it to remove any impurities...

Method

1.Mix flour,cardamom powder,sukku and sesame seeds..

2.Boil the jaggery water and check the consistency of the syrup to get a two string consistency.Don't allow to burn the syrup..

3.Pour the hot syrup over the flour and mix well with a ladle..

4.Cover it with a tight lid and let it rest for 1-2days..

5.I left it only for one day.after one day

This is the dough for athirasam...

6.Take the dough out and knead again...

7.Grease ur hands with ghee or oil.

8.Make balls from the dough and flatten the ball with ur hands and a small hole in the center.(u can use banana leaf or plastic cover with ghee)

9.Gently slip it into the oil.Fry both sides till it turns brown colour.

10.Remove from oil.Athirasam has tendency to absorb the oil.

11.Press the athirasam between two slotted ladles to remove

12.Then put it on a paper towel to drain excess oil and let them cool

13.Store them in airtight containers.


Note

1.If the flour is sticky or loose and u are unable to make balls,then add a little wheat or maida flour to it to get the right consistency.

2.If the dough is too tight,then add some milk to it

Besan Flour/Gram Flour Murukku (kadala Mavu Murukku)

Ingredients

Rice flour-2cups

Besan flour-1/2cup

Cumin seeds or sesame seeds-1tsp

Perungayum-a pinch

Butter/ghee/hot oil-1tsp

Salt as req

Oil for deep frying

Method

1.Take a bowl,add rice flour,besan flour,cumin seeds,perungayam,salt and butter.

2.Mix it well.

3.Add some water slowly and mix all together to the dough consistency.

4.Dough should not be too sticky or too hard.

5. Take the 3round holes or star holded plate in the murukku press and fill it with the dough..

6.Heat oil in the kadai.Turn the heat to medium and fry the murukku both sides till golden brown..

7.Drain it from oil to paper towels.

8.Crispy murukku was ready to eat

Nellikai Halwa/jam (Gooseberry/amla Halwa)

Ingredients

Nellikai/gooseberry-8big

Sugar-2cups

Cashew and raisins-5

Honey-2tsp

Ghee-2tsp

Food color-a pinch (optional)


Preparation

1.Steam the amla for about 10 to 15mints...

2.Remove the seeds and grind the flesh in the mixie..


Method

1.Heat a tsp of ghee in pan and fry the cashew nuts and raisins.

2.In same pan,add sugar and enough water and food color...


3.No neccessary to check any consistency...

4.To the boiling syrup add grinded amla and stir well.


5.Add fried cashewnuts and raisins..Keep stirring it until the mixture turns medium thick.

6.Finally add 2tsp of honey..

7.Once halwa starts to thicken,switch off the stove..

8.Allow to cool...

9.Amla halwa/jam ready to serve...

Oats Stuffed Paratha

Ingredients

Wheat flour-1cup

Oats-1/2cup

Chillypowder-1/2tsp

Turmeric powder-1/4tsp

Coriander powder-1/2tsp

Salt as req

Curry leaves-few string

Coriander leaves-few

Water as req

Oil/ghee as req

Preparation

For Dough

Take a bowl mix wheat flour,salt,2tsp of oil and water.Make a dough.Dough should be soft.keep aside it for 30mints.

For stuff

Take abowl,add oats,coriander leaves,curry leaves,chilly powder,turmeric powder,coriander powder(u can use chaat masala) mix well by adding little by little water.This is the stuff.Make small balls from this..

Method

1.Divide a dough into equal portions.

2.Flatten the dough and fill the stuff and seal it.

3.Now roll it into a paratha of desired thickness on a floured surface.

4.Cook it on both sides.Drizzle a tsp of oil..

5.Serve it with any curries..

Mutton Vindaloo

Ingredients

Mutton-1/4kg

Onion-1finely chopped

Lemon/Vinegar

Coconut milk (optional one)

Vindaloo Masala

Redchilly-6to7

Ginger-1inch

Garlic-5 to 6

Cumin seeds-1/2tsp

Pepper corns-1/2tsp

Mustard seeds-1/2tsp

Salt to taste

Sugar-1/4tsp

Cinnamon-1

Cloves-2

Method

1.Soak the above vindaloo masala ingredients in vineger and coconut milk for 30mints

2.Grind it into fine paste...

3.Wash the mutton apply salt and keep it aside for 30mints...

4.After 30mints,take the mutton add vindaloo masala and mix well...

5.Keep this mixture for 30mints to 1 hr...

6.Heat oil in a pan,add the mutton mixture to it.. Allow to cook for few mints...



7.After that add chopped onions...

8.Add some water and cover the pan with lid..Allow to cook...

9.Cook in a low flame...Cook till the mutton is tender...



10.Mutton vindaloo are ready to serve

Egg Kabab

Ingredients

Boiled egg-2

Onion-1

Green chilly-2

Ginger garlic paste-1tsp

Coriander leaves-few

Mint leaves-few

Salt as per taste

Gram flour-2tsp (binding agent)

Corn flour-1tsp

Chilly powder-1tsp

Coriander powder-1tsp

Turmeric powder-1/2tsp

Kasuri methi leaves-few

Method

1.Boil the eggs and grate them into a medium bowl.

2.Chop the chillies,onion,mint and coriander leaves...

3.Combine all the above ingredients together..

4.Mix well and make a smooth dough(if it is dry,add some water)

5.Make a small balls and flatten each of these in ur palm.

6.Heat oil in a pan and fry kababs,few at a time until crisp and golden brown.

7.Tasty kababs was ready to serve and eat