Chapathi

Ingredients

Wheat flour-3cups

Salt

Oil

Warm water to knead the dough

Method

1.Mix wheat flour with salt well..

2.Add warm water little by little and knead a dough..Dough should be soft.Keep it for 30mints or u can to make chapathi immediately

3.Make balls from the dough….Dip it in dry wheat flour and start rolling out into thin circles

4.Toast in tawa on both sides

5.Soft chapathi is ready to eat

Note

1.U can use cold water instead of warm water while kneading the dough..

2.If u use cold water,slightly coat the ball with oil and then roll it..

3.Alwayz use separate tawa for chapathi making…

Fish Fry Method 2

Ingredients

Fish

To Grind

Small onions-10 to 12

Garlic-8

Cumin Seeds-1tsp

Fennel Seeds-1tsp

Turmeric Powder-1/2tsp

Chilly Powder-1tsp or as req

Coriander Powder-1tsp

Salt to taste


Method

1.Grind all the items with little water.

2. Wash the fish once, drain all water and apply the masala on the fish pieces carefully

3.Marinate it for 1-2hrs

4. In a flat pan, add oil and shallow fry the fish on both sides, for about 5-10 minutes.

5.Spicy fish fry is ready to eat

Cauliflower sukka

Ingredients

Cauliflower-1

Onion-1 finely chopped

Tomato-1 finely chopped

Green chilly-2

Curry leaves-1spring

Mint Leaves-few

Coriander leaves-few

Ginger garlic paste-1tsp

Chilly Powder-11/2tp

Coriander Powder-1tsp

Turmeric powder-1/4tsp

Soya sauce-1/2tsp(Optional)

Cloves-2nos

Cinnamon-2nos

Fennel Seed-1/4tsp

Salt to taste

Method

1.Cut cauliflower into small florets

2.Put these pieces in boiling water along with salt…

3.After boiling,remove from flame.Drain the water and keep it aside

4.Deep fry them in hot oil…

5.Heat oil in a pan,add clove,cinnamon,feenel seeds.

6.Now add green chillies,onions and sauté it well,until it turns golden brown.

7.Add ginger garlic paste and stir it until raw smell disappears..Add tomatoes and sauté it for it gets smashed.

8.Add curry leaves,coriander leaves and mint leaves.Fry it for few mints

9.Add turmeric Powder,chilly powder,coriander powder and salt.Stir it well until raw smell removes.Then add soya sauce and sauté it.

10.Add little water then add fried florets…Mix well

11.Garnish with chopped coriander leaves…

12.Cauliflower sukka is ready to serve with hot rice

Ribbon Pakoda

Ingredients

Besan – 2 cups

Rice flour – 1 cup

Chilly powder – 11/2tsp

Asafoetida -1/2 tsp

Butter – 1 tsp

Salt to taste

Oil for deep frying


Method

1.Take both flours in a bowl,add butter

2.Add chilly powder,salt and asafetida.

3.Mix well…Add water.Make a dough without crack..Dough should be soft

4. In your murukku press, place the pakoda plate.

5. Load the dough and press it directly into the hot oil.

6.Fry it until it is golden brown and crispy.

7. Hot and spicy ribbon pakoda is ready.

Green Curry leaves Thenkuzhal Murukku

Ingredients

Rice flour-2cups

Urad dhal(white)-1/2cup

Butter-1tsp

Cumin Seed or sesame seed-1tp

Perungayum-a pinch

Salt to taste

Curry leaves

Green chilly-1 or 2

Ginger –small piece

Oil for deep frying

Preparation

Make Green water

In a mixer add curry leaves,green chilly and ginger.Make a smooth paste with very little water.

If needed u can also strain with strainer

I strain and extract juice out of it

Method

1.Soak raw rice for 2to 3 hrs,wash it and dry it in the sun.Then powder it finely

2.Roast the dal slightly in a dry tawa until an aroma arises or till slight golden brown.Grind it into fine powder and sieve it

3.Take a bowl add rice flour,urad dhal flour,cumin seeds,perungayam,salt and butter.Mix it well

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

5.The dough should not be too sticky or too hard

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

7.Heat oil in the kadai. (To check if the oil is hot, just drop a small piece of murukku dough in the oil, if it raises to the surface immediately, it is an indication that the oil is hot).

8.Turn the heat to medium and fry the murukku both sides till golden brown.

9.Drain it from oil to paper towels

10.Crispy murukku ready to eat..Store in an airtight container(When it cools completely)

Note

If water is not sufficient,then add some more water to ground mixture and strain and add while preparing dough

Thakkali Kuzhambu

Ingredients

Tomato-2

Turmeric Powder-1/4tp

Chilly Powder-1/2 tsp or as req

Coconut-1/4cup

Small onion-5

Cumin seed-1/2tsp

Mustard seed-1/2tsp

Curry Leaves-1Spring

Oil

Salt to taste

Method

1.Boil the tomatoes with turmeric powder,chilly powder along with cup of water to two whistles in cooker

2.Remove the skin and mash the tomato with hand

3.Grind coconut,onion and cumin seed to a fine paste

4.Mix the coconut paste with tomato mixture.Bring it to a boil.

5.Allow to cook for 3 minutes.Then add salt

6.Heat oil,splutter the mustard and fry the curry leaves.

7.Pour over the boiling curry…Tasty tomato kuzhambu Is ready to serve

Parotta

Ingredients

Maida-1cup

Milk-1cup or a req

Baking Powder-a pinch

Salt

Oil 1tp,while kneading the flour

Method

1.Knead the maida using milk,salt,oil,baking powder to a dough

2.Dough should be soft

3.Knead with beating and punching to get a smooth dough

4.Close the bowl with it lid and keep it for 30-45mins



5.Make a balls from dough(without any cracks) and roll it.

6.After rolling,brush the top of the rolled dough with little more oil and then brush the top with little maida

7.Using a knife,slit into long ribbon like strips.

8.From centre strip is long strip.Take left strip and placed upon the center then right…



9.Fold it.Then roll it Softly

10.Heat the pan and apply a little oil over the surface.Peel off the parotta and place it on the hot tawa

11.Flip it again and again to get it cooked evenly

12.Take out.After taking from the pan,beat the parotta with both hands for releasing the layer of parotta.

13.Serve hot with any gravy…