Bread bajji

Ingredients

Besan flour -1/2cup

Rice flour -1/4 cup

Bread slices-3 

Salt as req

Perungayam a pinch

Cooking soda -1/4 tsp

Chilly powder -1/2tsp

Method

1.Take a bowl add besan and rice flour.Add salt,chilly powder and perungayam.Mix well

2.Then add water little by little to form a batter.The batter not be thin consistency should be enough easily to coat the slices

3.Trim the edges of the bread slices.I cut it triangle shape bt its optional.

4.Add cooking soda to the batter

5..Dip each piece of bread slice in batter.

6.Deep fry it till golden .Drain in tissue paper and serve hot

7.Serve with jam or tomato sauce or dates syrup.I serve with dates syrup.

Notes

U can add pepper powder

Vendhaya keera poriyal / Fenugreek leaves poriyal or Thuvaram

Ingredients

Vendhaya Keerai / fenugreek leaves-1 bunch

Moong dal -2 to 3tsp

Turmeric powder -1/4 tsp

Coconut- 2-3 pieces

Red chilly -1 

Cumin seeds - 1/2 tsp

Mustard seeds-1 tsp

Urad dal -1 tsp 

Oil

Salt as per taste

Preparation

1. Cook the moong dal in pan. Dal should not be stick with each other

2. Wash the venthaya Keerai and chop it.

Method

1. Heat oil in pan, add mustard seeds after sputter, add urad dal. 

2. Add Keerai. Allow to cook. No need to add water.

3. Add salt , turmeric powder.

4. Grind coconut, red chilly and cumin seeds  without water

5. When venthaya Keerai are cooked add the cooked dal and mix well

6. Last add the grinded powder and mix well. Just wait one more minute

7. Now venthaya jeera poriyal was ready to serve

Carrot idiyappam / Carrot String hopper

Ingredients

Carrot - 1

Rice flour -3-4 tsp

Salt as req

Oil -1tsp

Method

1. Peel of the carrot.Boil the carrot or stream it

2.Grind it in the blender with little amount of water.Make it into smooth puree

3.Mix rice flour,salt and this puree.Mix well.puree should be hot.

4.When the dough becomes warm start kneading with your hands.Add oil and Knead it well

5.Take the idiyappam press,fill the dough .Squeeze it on to the idly plate.Steam it 10-15 mints.

6.Now carrot idiyappam was ready to serve.

7.Serve with sweetened coconut milk or gravy or milk n coconut

Notes

*Carrot puree should be hot then only ll get soft idiyappam.

*U can also squeeze as small idlis in each hole of idli plate.I done like that only    

*Oil is used for easy pressing 

Semiya briyani

Ingredients 

Semiya -1cup

Big onion -4

Tomato -2medium sized

Ginger garlic paste -11/2tsp

Coriander leaves -few

Mint leaves-few

Vegetables -as ur wish ( I used carrot,beans,cauliflower,potato)

Curd -1tsp

Red chilly powder -1tsp

Coriander Powder -1tsp

Briyani Powder -1-2 tsp

Turmeric Powder -1/4 tsp

Cloves -2

Cinnamon-1inch

Star aseed-2

Briyani leaves -1

Perungayam- a pinch

Water -2 cups n little 

Oil /ghee (I used oil only)

Method

1. Heat a oil in a pan,add cloves ,cinnamon, star aseed ,briyani leaves and perungayam

2. Add onions to it and sauté it well

3. Then add ginger garlic paste.saute till raw smell disappear.

4. Add tomatoes.Saute it till tomato mash

5. Add vegetables to above the mixture.Add coriander leaves and mint leaves.Allow to boil.After boiling add curd also.Now add turmeric,red chilly powder,coriander powder,Briyani powder.mix well

6. After tat add water.bring to boil.When water starts boiling add semiya ( I used roasted Semiya otherwise u roast and add it)

7. Cook covered it in low flame till ready.keep stirring now to prevent from sticking to the pan

8. Semiya briyani ready to serve.Serve with onion raita 

Notes

U can add boiled vegetables 

Carrot Paratha/Carrot Stuffed Paratha

Ingredients

Carrot -2

Cumin seeds -1/2tsp

Onion -1

Ginger garlic paste -1/2tsp

Turmeric powder -1/4tsp

Chilly powder -1/2tsp

Coriander Powder-1/4tsp

Coriander leaves -few

Curry leaves -few

Preparation

Dough

Stuffing

Carrot Paratha

Gobi Paratha

Ingredients

Wheat flour

salt

Oil

Gobi/ Cauliflower

Onion

Ginger Garlic Paste

Salt

Turmeric powder

Chilly powder

Coriander powder

Coriander leaves

Chicken Kofta Curry