Ragi idiyappam / Finger Millet idiyappam / Steamed ragi noodles

Ingredients

      Ragi flour - 2cups

     Rice flour - 1cup

     Hotwater ( Enough  to make the dough )

      Salt as req

      Oil - 1tsp

Method

1. Dry roast ragi flour in low flame till nice aroma comes.Keep aside

2. Heat water in pan. Take a bowl mix ragi flour ,rice flour and salt.

3.When it is boiling, add small quantity of water slowly to the flour mix. Start mixing it using a ladle or fork. 

4. If you are able to handle the flour with hand, start mixing it using your hand. If required add more water and make smooth dough.

5. Before finishing it, add a teaspoon of oil and knead it for few minutes.

6. Divide the dough into equal parts and stuff the divided dough into the idiyappam maker

7. Press it as idiyappam in the idly moulds.

8. Stream it for 10-15mints.After 10mints transfer the idiyappam to a plate.

9. Idiyappam ready to serve.Server hot with grated coconut,sugar and milk.Otherwise serve with any chutneys.

French fries

Ingredients

Potatoes  -2 

Salt as per taste

Turmeric powder -1/4 tsp

Pepper powder as per taste

Oil for deep frying

Method

1. Wash and peel the skin.

2. Then slice it half. Now cut it again like fingers.

3. Rinse it well .

4. Boil water in a pan with salt and turmeric powder.

5. When water starts boiling ,add the potatoes.

6. Cook the potatoes until soft not fully

7. Drain the water completely. Spread it on a plate and cool it well.

8. Once cooled, ready to be fried.

9. Heat a oil,add the potatoes and fry until golden brown.

10. Drain the fries. Use paper tow to absorb excess oil.

11. When the fries are hot sprinkle pepper powder.

12. Mix it well so tat fries are well coated.

13. Now fries are ready to eat. Server with ketchup.

Notes

Don't over cook potatoes.

Pottukadalai urundai/ Roasted gram ladoo

Ingredients

Pottukadalai / gram dal - 1cup

Powdered sugar -1/2cup

Ghee - 1/4 cup maybe vary

Cardamom powder -1/4 tsp

Method

1. Dry roast pottukadalai till nice aroma comes.dont let it change its color.

2. Grind it to a fine powder.

3. Sieve flour with powdered sugar for mixing. In a bowl add flour ,sugar, cardamom powder and keep it ready

4. In pan heat ghee for a min and pour it  in to mixing bowl

5. Mix well.when it's warm start shaping them into ladoos.

6. Store in an airtight container.

Notes 

U cad add cashew nuts and rasins.

Paneer Paratha

Ingredients

Wheat flour -1cup

Salt as req

Oil -1tsp

For stuffing

Paneer

Onion -1 

Coriander leaves few

Red chilly -1/2tsp

Turmeric powder-1/4tsp

Coriander powder-1/2tsp

Pepper powder-1/4tsp

Jeera -1/2 tsp 

Ginger garlic paste -1/2 tsp

Method

1. Mix flour,salt,oil and water.Knead the dough.

2. Crumble paneer with hand or grind it in mixer. In a mixing bowl, mix paneer,onion,chilly powder,coriander powder,pepper powder,turmeric powder,coriander leaves,ginger garlic paste,salt. Keep it aside.

3. Make small balls from the dough. Roll it out into small circle.

4. Place a stuffing in the centre. Gather and close it from all sides.

5. Now dust wheat flour and roll it gently with the stuffing.

6. Heat a tawa.cook the parathas on both sides in medium flame.Press gently to ensure even cooking while it's getting cooked.

Notes 

1. U can use green chilly instead of chilly powder

2. Make sure that there is no water in paneer.

Meal maker kabab/soya chunks kabab

Ingredients

Soya chunks-1/2cup

Fenugreek seeds-1/4tsp

Onion -1/2 

Coriander leaves -few

Red chilly powder -1/4tsp

Turmeric powder a pinch

Coriander powder-1/4tsp

Pepper Powder-1/4tsp

Ginger garlic paste-1/2tsp

Salt as req

Oil for deep frying

Rice flour-2-4 tsp

Besan flour-2tsp ( used for binding agent)

Preparation

Cooking soya chunks / meal maker

1.  Boil soya chunks in water with little bit salt until it's cooked 

2. Drain water and wash it in running water.Squeeze it well.keep aside

Method

1 . Take cooked soya chunks in blender.Grind it along with fenugreek seeds,Make them into coarse form

2. Then add onion,coriander leaves,salt, ginger garlic paste,red chilly powder,pepper powder,coriander powder,turmeric powder and grind again to a coarse mix

3. Take them in a bowl mix rice flour and besan flour.Mix well 

4. Divide into small balls or whatever shape u want.

5. Heat oil,drop the balls in and fry till golden brown,

6. Extract oil and serve 

Notes

U can adjust spices

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