Kollu (Horse Gram) Sundal

Ingredients:-

Kollu (Horse Gram) -1 cup
Onion - 1 small (chopped)
Oil - 1 tablespoon
Mustard - 1/4 teaspoon
Urad dal - 1 tsp
Red chillies - 2-3 nos.
Curry leaves-  1 sprig
Asafoetida -  a pinch
Salt to taste
Grated coconut, 3 - 4 tablespoons

Preparation:-
1. Wash and soak horse gram in enough water for  5 to 6 hrs and pressure cook it or until well cooked.Strain water completely and set aside.
2. Heat oil in a pan, add Mustard seeds, urad dal , Curry leaves , red chilli , onion and asafoetida and fry them for a minute.
3. Now add cooked horse gram(Kollu) and salt. saute for 2 or 3 minutes.
4. Turn off the heat, add grated coconut , mix well.
5. Serve Warm.

Egg Gravy

Ingredients:- 
4 large eggs
1 large onion, grated
2 cloves garlic, chopped
2 tsp  Ginger garlic paste
3 nos Green chilli 
1/2 cup coconut milk            
1 big chopped onion
1 big tomato
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
Salt
Oil

For Seasioning :-       

Mustard seeds - 1 tsp        
Cumin seeds - 1 tsp         
Curry leaves - handfull

For Garnishing:-     
 Mint and Coriander leaves - 1/4 cup

Preparation:-

1. Boil the eggs in water for 8 to 10 minutes. Remove to a bowl of cold water and peel when the eggs are cool. 

2. Heat the oil in a pan .

3.Add mustard seeds ,cumin seeds, Curry leaves, garlic and Green chilli.

4. Then add the chopped onions till it becomes translucent.

5. Add the ginger garlic paste followed by the chopped tomatoes and salt.

6. Then add the red chilli powder, coriander powder and turmeric powder.cook on medium heat for 6-8 minutes.

7. Add water . let it boil till it forms a thick gravy.

8. Then add boiled egg. cook for 5 or 6 minutes.

9. Garnish it with coriander leaves.

10.Serve hot with chapati or rice.

Arachuvitta Mullangi sambar

Ingredients:- 

Tamarind – lemon size

Turmeric powder – 1/4 tsp

Radish (Mullangi ) - 2 nos

Sambar powder - 2 tsp

To pressure cook:

Toor dal – 1/3 cup

Turmeric powder – 1/4 tsp

Oil – a drop

Hing – 1/4 tsp

Water – As needed

To roast and grind

Cooking oil – 2 tsp

Fenugreek seeds – 3/4 tsp

Dhania / coriander seeds - 1 tbsp

Channa dal – 1 tbsp

Red chillies - 3 nos

Grated coconut – 2 tbsp

For Seasioning:-

Mustard 1/2 tsp

Cumin seeds - 1/2 tsp

Curry leaf few

Green chilli - 3 nos

Small onion - 1/2 cup

Tomato - 1 

Hing a little

Coriander leaves - few (For garnishing)

Oil

Salt to taste

Preparation:- 

1. Pressure cook toor dal with about 3 cups of water till it is mushed up well.
2. In a pan, add the coriander seeds, channa dal, red chillies. Saute well. Add coconut and saute for a couple of minutes . Grind into a smooth paste adding a little water. set aside.
3. Heat a little oil in a pot. Add mustard seeds, cumin seeds, curry leaves, hind, green chilli  and small onions. saute well.
4. When Onion turns Golden brown , add tomato and radish. Saute for a little.
5. Add a couple of cups of water and cook till your radish is cooked,
6. Add the coconut paste, tamarind paste, dal and salt. Bring to a boil .
7. Finally add copped coriander leaves for garnishing.
8. Serve With Rice.

Ghee Rice

Ingredients
Basmati rice - 2 cups 

Cinnamon - 1
Cloves - 2
Cardamom - 1
Ginger garlic paste - 1 tsp
Sliced Onion - 1 1/2 cups
Green chilli - 3 
Mint and Coriander leaves (Chopped) - 1/2 cup
Ghee - 1/4 cup
Salt to taste

For the garnish

Fried Onion - 1/4 cup

Fried cashew nuts - 1/4 cup

Fried raisin - 1 tsp

Preparation:-

1. wash and soak the rice for 15 minutes. Drain and keep aside.

2. Heat the ghee in a pan, add the cinnamon, cardamom, cloves, ginger and garlic paste and cook for a couple of minutes.

3. Add the onions and cook till they turn golden brown.

4. Then add green chilli , mint and corainder leaves stir well and fry for a minute.

4. Add the 4 cups of water and salt stir well and allow to boil.

5. When the water starts boiling add the  rice and stir well and cook till rice is done.

6.  Garnish with the fried onions, cashewnuts and raisins .

7. serve hot with any curry.

Crispy Beans pakora fry

Ingredients:-
Beans - 1 cup chopped

Onion - 1/2 cup

Red chilli - 3

Urad dal - 1 tsp

Channa dal - 1/2 tsp

Mustard seeds - 1 tsp

Chopped Ginger - 1/2 tsp 

Curry leaves - handfull

Chilli powder - 1 tsp

Corainder powder - 1 tsp

Salt to taste

Oil

Corn flour - 1 tsp

Besan - 1 tsp

Rice flour - 1 tsp

Ginger garlic paste - 1 tsp

Cumin powder - 1tsp

Preparation:-

1. Wash and cut the beans into 1/2 pieces.

2. Mix besan, corn flour, rice flour, ginger garlic paster, cumin powder , chilli powder  and salt in a bowl .

3. Now add little water and mix well. set aside for 1-2 minutes.

4. Heat a oil in a pan.

5. Deep fry the batter coated beans pieces in oil until golden brown color. set aside

6. Heat oil in a some other pan. add mustard seeds,  urad dal, channa dal , red chilli , onion and curry leaves. saute for 3 -4 minutes.  

7. And then add fried beans and fry for 2-3 minutes and serve hot.

Maggi Masala Noodles

Ingredients:-Maggi Noodles - 1 packet (60g)
Oil - 1 tsp
Tomato - 1 chopped
Onion - 1 chopped
Green chilli - 1 chopped
Coriander leaves (Chopped)
Carrots - 1/2 cup
Peas - 1/2 cup
Corn - 1/2 cup
Salt - to taste
Maggi masala powder - 1 tsp

Preparation:-
1. Heat oil in a sauce pan , add  onions, green chilli and tomato . saute well. 
2. Then add carrot, peas and corn. stir fry for 1-2 minutes.
3. Now add 1 1/2 cup of water. Cook this on a low flame till the vegetables turn soft
4. Add Maggi Masala powder until it starts to boil.
5. Add the noodles now and cook on medium flame for about 2-5 minutes .
6. Remove from heat, garnish with some coriander leaves & serve.

Idly Podi

Ingredients:- 

Urad dal - 1 cup
Channa dal - 1/2 cup
Curry leaves - 3 or 5 leaves
Garlic - 5 or 6 cloves
Red chilli - 5 or 6 
Asafoetida - a pinch
Salt - to taste
Oil - 1 tsp

Preparation :-

1. Heat oil in a bottomed vessel.
2. Roast Urad dal and channa dal on medium heat for 5 - 6 minutes. set aside.
3. Then roast the Red chilli , curry leaves , garlic , asafoetida and salt  for 2 - 3 minutes.
4. Grind all the roasted ingredients into coarse powder.
5. Store Idly Podi in air tight container.
6. Serve with Idly and Dosa.

 

Mini Podi Idly

Ingredients:-
Idly batter - 2 cup (20 or 25 Mini idlis)
Seasame Oil- 2 or 3 tsp
Idly podi - 4 or 5 tsp

Preparation:-
1. Heat enough water in the idly cooker .
2. Spray little oil in a  mini idly plate and  then take a spoon of batter and fill in the mini idly plate with the batter and steam it for 10 - 12 minutes or until well cooked.
3. Add seasame oil and idly podi and mix well without breaking the idlis.
4. Serve hot.

Creamy Mashed Potatoes

Ingredients:-

Potatoes - 2 big
Garlic powder - 1 tsp
Dried Basil Flakes - 1 tsp
Pepper powder - 1/2 tsp
Salt - a pinch
Unsalted Butter - 2 tsp
Whole milk - 1/2 cup
Cream cheese - 2 tsp

Preparation:-

1. Boil potatoes in a pressure cooker for 15 minutes. or until very soft.
2. Peel the potato skin and mash the potatoes well.
3. Add garlic powder, milk, cream cheese and butter into the pot with the potatoes.  Mix well.
4. Season with Dried basil flakes, salt and pepper.
5. Put all in blender , press 2 or 3 seconds until smooth and fluffy.

Grilled Chicken

Ingredients:-
Boneless skinless chicken breast - 4 ( 6 ounce)
Garlic paste - 1 tsp
Dried Basil flakes - 1/2 tsp
Dried Parsely flakes - 1/2 tsp
Pepper - 1/2 tsp
Red chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Onion paste - 1 tsp
Lime juice - 1 tsp
Sugar - a pinch
Olive oil - 1 tsp
Salt

Preparation:-

1. Combine all the Ingredients in a large bowl.
2. Add boneless Skinless chicken breast . Mix well.
3. Allow to marinate atleast 1 or 2 hours.

4. Heat oil in a grill pan over medium heat. 
5. Add chicken and cook for 5 or 6 minutes on each side or cook until done.

6. Serve on plate with Mashed potatoes and grilled broccoli.

Cluster beans (Kothavarankai) poriyal

Ingredients:-

Cluster beans (Chopped) - 1 cup

Small onion - 6 or 7

Red chilli - 3

Urad dal - 1 tsp

Mustard seeds - 1 tsp

Moong dal - 1 tsp

Curry leaves - 3 or 5 leaves.

Coconut (grated) - 3 tsp

Asafoetida - a pinch

Salt to taste

Oil - 2 tsp

Preparation :-

1. Wash and drain the cluster beans and chop all the beans. keep aside. 

2. Heat oil in kadai, add the mustard seeds, urad dal, moong dal, asefeotida and let it splatter.

3. Now add the red chilly, curry  leaves,and salt and saute for 2mins.

4. Add  Chopped Cluster beans and fry for 3 minutes.

5. Sprinkle little water, cover and cook for 7 or 8 minutes.

6. Then add the grated coconut and saute for 2mins.

7. Now turn off the flame. Serve with Rice , Sambar, Karakuzhambu and Rasam.

Soft Idly

Ingredients :- 

Idly rice / Boiled rice - 4 cups
Urad dal - 1 cup
Aval or Cooked rice - 1/2 cup
Fenugreek seeds - 1 tsp
Salt to taste.

 

  

  

Preparation :-

1. Wash rice and dal.
2. Soak rice, aval and Fenugreek seeds in one bowl and urad dal in seperate bowl for 6 - 8 hours.
3. First Grind the urad dal into fine paste.
4. Now Grind Rice , Aval/cooked rice and Fenugreek seeds .It should be smooth and thick.
5. Mix Rice batter and  urad mixture, add little salt mix well , cover and keep in warm place.
6. Let it ferment for 8 more hours.
7. Spray some  oil to each of the idli plate and put the batter to each cup  of the idli plate.
8. Steam this in a idly cooker  for about 10-12 minutes.
9. Now turn off the flame.
10.After 2 or 3 minutes,  remove the idlies.
11.Serve hot with Sambar, Brinjal Gosthu and any other chutney.

  

Brinjal Gosthu

Ingredients:-

Brinjal -  5 or 6 medium size 
Onion - 1 large
Tomato - 1 medium size
Salt - as required
Green chilly - 2 or 3
Turmeric powder - 1 tsp
Coriander powder - 1 tbsp
Red chilly powder - 1 tbsp
Tamarind Paste - 2 tsp
Oil - 2 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaves - to temper
Roasted gram (Pottukadalai) - 1/4 cup
Red chilli - 2 or 3

Preparation:-

1. Grind  Roasted gram (pottukadalai) and red chilly together to a fine powder.keep aside.
2. Chop the brinjal and then boil it with little water and salt. mashed it well. set aside.
2. Heat oil in a kadai, put mustard seeds, urad dal , hing and curry leaves. 
3. Add Green chilly , Onion and tomato. saute well.
4. Now add mashed brinjal and saute for few minutes.
5. And then add Tamarind paste, turmeric powder and salt and let it to boil.
6. Now add Red chilly powder and coriander powder and boil it for 4 or 5 minutes.
7. Finally add Roasted gram powder . mix well and boil until like a thick gravy.
8. Serve hot with Idly and Dosa.

Chickpea (Kondakadalai) Sundal

Ingredients:


Chickpeas - 1cup
Coconut - 1/2cup
onion - 1/2 cup
Hing - 1/2tsp
Mustard seeds - 1tsp
Urad dal - 1 tsp
Oil - 2tsp
Red chilly - 2nos
Curry leaves - few
 Salt - to taste

Preparation:

1. Wash and Soak the chickpeas overnight and next day boil them with water and salt,cook till it becomes soft and keep aside.
2. Now heat oil in a pan.
3. Put mustard seeds, urad dal and hing.
4. Add Onion, red chillies, grated ginger and curry leaves.
5. Add chickpeas and saute them for few mins.
6. Finally add coconut and saute them for 2-3mins
7. Serve Hot.

Chicken Briyani

Ingredients :- 

1 large chicken, cleaned and cut into pieces

Basmati rice, washed and drained - 2 cups
Red onions,  thinly sliced - 2 Large
Yoghurt-1 cup
Cashewnuts- 5 or 6
Raisins- 3 or 4
Ginger garlic paste - 2 tsp
Cloves - 3 or 4
Cinnamon stick - 1
Cardamom pods - 3 or 4
Bay leaves - 3

Red chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Garam masala - 2 tsp

Ghee - 2 tsp

salt to taste

freshly chopped coriander and mint leaves

To marinate Chicken:-
Curd – 2 cups, beaten

Coriander Leaves – 1 tblsp
Red Chilli Powder – 1 tsp
Garam Masala Powder – 2 tsp
Turmeric Powder – 1/2 tsp

Lime juice - 1 tsp
Salt – 1 tsp

Preparation:-

1. Wash and soak  basmati rice in water for 15 mins.
2.  Mix all the ingredients and let the chicken marinade for 1/2 hour. 
3.  Heat 1 tsp of oil and 1 tsp of  butter in a deep frying pan.
4.  Add bay leaves, cashewnuts, raisins, Cinnamon stick, cloves, cardamom and sliced onions. saute well.
5. Add ginger garlic paste,Green chilli ,Coriander leaves, mint  and saute for 3 minutes.
6. Add tomato until the tomatoes are mashed well .
7. Now add the marinated chicken, red chilly pwd,  garam masala pwd, curd  and fry for  few minutes.
8. Add Salt and 4 cups of water until its boil.
9. Add the rice and mix gently.
10. Close the vessel  and cook on medium flame.
11. cook the biryani  for  20 mins. Keep the flame on medium until the rice is done.
12. Now turn it off the heat and remove the vessel.
13. Let the biryani rest for 10 mins.
14. Open the lid and add 1 tsp ghee . mix weell.
15. Garnish with freshly chopped coriander leaves.
16. Serve hot with onion raita and Salna.