Egg Bhurji Recipe

INGREDIENTS:

Egg - 4 Nos.
Onion - 1 No.
Capsicum(Any color) - 1 No.
Tomato - 1 No.
Green chilli - 2
Coriander leaves
Curry leaves - 1 sprg
Mustard - 1/2 tsp
Jeera - 1/2 tsp
Turmeric powder - A pinch
Pepper powder - 1/2 tsp
Oil - 2 tsp
Salt to taste


PREPARATION:

1)Heat oil in a pan. Add Mustard and Jeera.
2)Once mustard splits, add onion and saute for few minutes
3)Add pepper powder, tomato, capsicum, chopped green chillies, coriander leaves, curry leaves, turmeric, salt & fry for few minutes
4)Add beaten egg to the mixture and cook until its done.

Vadai Curry Recipe

INGREDIENTS:

Channa dal - 2 Cups
Onion - 1 No.
Tomato - 1 No.
Green Chilli - 4 Nos.
Curry leaves - 1 sprg
Ginger paste - 1/2 tsp
Garlic paste - 1/2 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Bay leaves - 1 No.
Cloves - 2 No.
Cinnamon - 1 No.
Mustard - 1/2 tsp
Oil - 2 tsp

PREPARATION:

1)Soak channa dal for at least 2 hours and grind it to coarse paste with little salt added
2)Option 1: Make ground paste to small balls and steam cook using idli pan
  Or
  Option 2: You can fry it in hot oil until half done
3)Smash the half cooked channa with your hands and keep aside
4)Heat oil in a pan. Add Bay leaves, cloves, Cinnamon & mustard.
5)Add chopped onion, ginger & garlic paste, green chillies, chopped tomato, curry leaves and saute
6)Add smashed channa(cooked) and fry for few minutes
7)Now add chilli powder, coriander powder, garam masala, salt & 2 cups of hot water.
8)Cook for 10 mins or until the curry becomes thick.
9)Serve with Dosa/Idli/Chappathi/Poori.

Bisi Bele Bhath Recipe

INGREDIENTS:

Rice - 1 Cup
Toor Dal - 1 Cup
Sambar Powder - 2 tsp
Potato - 1 No
Carrot - 2 Nos
Beans - 5 Nos
Onion - 1
Tomato - 1
Green Chilli - 4 Nos
Tamarind - 1 lemon size
Curry leaves - 1 sprg
Coriander leaves - to garnish
Cashews - 6 Nos
Jeera - 1 tsp
Mustard - 1/2 tsp
Asofoetida - A pinch
Turmeric powder - A pinch
Salt - to taste
Ghee - 1 tsp
Oil - 1 tsp

PREPARATION:

1)Pressure cook rice & dal with 6 cups of water by adding turmeric & salt.
2)Heat ghee & oil in a pan.
3)Add Mustard, jeera, Asofoetida, cashews, curry leaves, onion, tomato & saute.
4)Now add chopped vegetables and fry for few minutes.
5)Add tamarind juice, sambar powder & cook with 3 cups of water for 10 -15 mins.
6)Once the vegetables are cooked, add the cooked rice & dal.
7)Cook the mixture for 1 min.
8)Garnish with coriander leaves.

Soft Idli's recipe

INGREDIENTS:

Boiled rice - 4 cups
Urad Dal - 1 cup
Methi seeds - 1 tsp
White thick Poha - 3 tsp
Soda bicarb - pinch
Salt - to taste

PREPARATION:

1)Soak rice &  urad dal with methi seeds separately for at least 4-5 hours.
2)Soak Poha for 1 min just before grinding.
3)Grind urad dal & methi seeds to a fine paste
4)Grind rice, poha and mix with urad dal batter
5)Ferment the batter overnight
6)While preparing idli, add pinch of soda bicarb, salt to the batter and mix well
7)Grease the idli holder with little oil and fill each of them with 3/4th full of batter.
8)Cook idlis until done.

Mint Chutney

INGREDIENTS:

Mint - 1 bunch
Coriander leaves - 3 tsp Chopped
Channa Dal - 1 tsp
Urad Dal - 1 tsp
Onion - 1/2
Green chilli - 4 Nos
Grated Coconut - 1/4 cup
tamarind - 1 Gooseberry size
Salt - to taste
Oil - 1 tsp

PREPARATION:

1)Pour oil in a pan. Fry channa dal & urad dal.
2)Add onion, green chilli, mint leaves, coriander leaves, tamarind, grated coconut, salt and fry for 2 mins.
3)Let this cool for sometime & grind to a smooth paste by adding little water.

Ginger Pickle

INGREDIENTS:

Cut Ginger   - 1 cup
Tamarind - lemon size
Jaggery  - lemon size
Chilli Powder - 2 tsp
Salt - to taste

For the seasoning:

Sesame oil - 3 tsp
Mustard    - 1/2 tsp
Asofoetida - A pinch
curry leaves


PREPARATION:

1)Cut Ginger into small pieces and grind it to coarse paste along with tamarind juice
2)Boil jaggery in a pan with little water added.
3)Add ginger paste, chilli powder & salt to the boiling jaggery
4)Cook until the gravy becomes thick
5)Add the seasoning and cook for 5 mins.

Aviyal Recipe

Choice of Vegetables :
      
Raw green plantains
Potatoes
Carrots
Beans
Drumsticks
Snake Gourd
White pumpkin
Raw Mango


INGREDIENTS:(For 2 serving)


Cut Vegetables - About 2 Inch long
Curd - 1/2 cup
Coconut - Grated 1/2 cup
Green Chillies - 4
Cumin seeds - 1 tsp
Turmeric powder - A pinch
Curry leaves - 1 sprg
Cocunut oil - 2 tsp
Salt - to taste


PREPARATION:


1)Pressure cook all the vegetables with salt added(for 1 whistle)
2)Grind coconut, green chillies, cumin seeds & keep aside
3)Remove excess water, add turmeric powder, curd, ground cocunut paste into it. Cover & cook for 5 mins.
4)Add cocunut oil & curry leaves just before switching off.

Beetroot Halwa

INGREDIENTS:

Beetroot(grated) - 1 cup
Sugar - 3/4 cup
Milk - 2 cups
Ghee - 4 tsp
Cashews - 6 Nos
Cardamom - 2 Nos

PREPARATION:

1) Grate Beets and pressure cook with milk till tender(2-3 whistles).
2) Roast Cashews & Cardamom with ghee and keep aside.
3) To the cooked beets add sugar and let it cook until all the milk is absorbed and sugar is dissolved, for about 20-30 mins.
4) Then add ghee and cook till the beetroot starts leaving the sides.
5) Garnish with roasted nuts.
6) Serve hot.

Shrimp/Prawn Masala

INGREDIENTS:

Prawns - 1 lbs
Onions - 2 Nos. Chopped
Tomatoes - 3 Nos. Chopped
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Peppercorns(crushed) - 1/2 tsp
Garam masala powder - 1/2 tsp
Chilli powder - 2 tsp
Coriander powder - 2 tbsp
Turmeric powder - 1/2 tsp
Lemon juice - 1 tbsp
Curry leaves - 1 sprig
Mustard - 1/2 tsp
Bay leaves - 1
cloves - 2 Nos
Oil - 1/4th cup
Salt

PREPARATION:

1)Clean & marinate Prawns with lemon juice & turmeric powder for atleast 15 mins.

2)Heat oil in a pan. Add mustard, once it splutters add bay leaves, cloves, crushed peppercorns, chopped onions, curry leaves and saute till onion becomes brown.

3)Add ginger paste, garlic paste and fry till the raw smell goes.

4)Add tomatoes and fry.

5)Add marinated prawns and fry.

4)Add the chilli powder, coriander powder, garam masala & salt to taste.

7)Cover and cook till the prawns are nicely done(15-20 mins). Over cooking will make the prawns tough

8)Serve with Hot rice or chappathis.

Vazhaipoo Vadai(Banana Flower Vadai)

INGREDIENTS:

Banana flower- 1/2(Cleaned & Chopped)

Channa dal - 2 Cups

Onion - 1 No. Chopped

Green chillies - 3 No.

Garlic pods - 2 No. crushed

Ginger - Grated half spoon

Curry leaves Chopped

Coriander leaves chopped

Mint leaves (Optional) - Chopped

Salt

Asofoetida -a Pinch

Oil

PREPARATION:

(1)Soak Channa dal for atleast 2 hours & grind it to coarse paste.

(2)Mix ground channa dal with all the ingredients above.

(3)Take small amount of dough, flatten it in your palms & drop one by one in the hot oil

(4)Fry until they turn brown on both sides.