Kottu Chappathi

Ingredients

left over or fresh Chappathis- 4 cut into small squares
Eggs - 2
onion-1 chopped
tomatoes -1 medium sized chopped finely
capsicum - 1 small chopped into squares or lengthwise
green chillies- 1 cut
ginger- 1 " piece- crushed
garlic- 3 flakes - crushed
saunf- 1/4 tsp
mustard seeds- 1/4 tsp
curry leaves- a few
turmeric powder- 1/4 tsp
chilli powder- 1/2 tsp
oil- 2 tbsp
salt to taste
coriander leaves- a few chopped finely


Method

Heat oil in a pan and add the mustard and saunf seeds. When they sizzle add the chopped onions , curry leaves and green chilli. Saute for some time and when the onions turn transparent add the crushed ginger,garlic and chopped tomatoes. Fry till the tomatoes are mushy and then add the chopped capsicum pieces. Add turmericpowder,chilli powder and salt. Keep in a slow flame for a few minutes or till the oil comes on top and then add the chopped chappathi pieces. And then add the beaten eggs. Mix well and cook till done. Garnish with chopped coriander leaves.
Serve hot with raitha.
U can try this with parottas too to make kothu parotta

Soy chunks Pulao

Ingredients
2 onions thinly sliced
1 tomato chopped
2 bay leaves
3 Cloves
1 Cardamom pod
1” pc. Cinnamon stick
2 cups Basmati Rice
3-4 tbsps Oil or Ghee
1 tbsp Ginger Garlic paste
1 Cup Soya chunks
chilli powder 1 tsp
corriander pd 1 tsp
Salt to taste
Few drops lime juice
1/2 cup curd


Grind together :
2 Green chillies
1/2 cup Mint
1/2 cup corriander leaves

Wash and soak Basmati rice for 15 mins. Keep aside. Soak soya chunks in water for 10-12 minutes. Drain and give them a good rinse. Squeeze out excess water and keep aside.

Heat oil/ghee in a pressure cooker. Add Bay leaves, Cardamom, Cloves and Cinnamon. Fry for a minute till fragrant. Now add onions. Fry till onions are soft and become translucent. Add ginger garlic paste and saute for a couple of minutes. Add the mint paste, tomato, chilli powder, corriander powder, curd and stir in the soya chunks and add the required quantity of water ( 1:1.5 for most basmati rice).
When the water boils, add the washed, strained rice. Add salt and a few drops of lime juice. Stir and close the lid, turn heat to high and when the steam begins to rise , place the weight, reduce heat to low and cook for 8-10 mins.

Turn off when done and let sit for a few minutes before opening the lid. Mix well before serving. Garnish with corrander leaves and serve hot with onion raitha.

Spinach Chicken Curry

Ingredients
2 tablespoon(s) oil
2 onion(s) finely chopped
2 tablespoon(s) ginger & garlic paste
1 cup(s) yoghurt beaten till smooth
2 tomatoes finely chopped
1 teaspoon(s) red chilli powder
2 teaspoon(s) coriander powder
1 teaspoon(s) cumin powder
½ teaspoon(s) turmeric powder
salt and freshly milled pepper to taste
12 medium pieces (about 800 grams) of chicken
1 cup finely choppped spinach
1 teaspoon(s) curry powder or hot spice mix (garam masala) powder
finely chopped fresh coriander to garnish


Heat the oil in a heavy bottomed saucepan. Add the onions and fry for about 4 minutes or till rich golden brown.
Add the ginger-garlic paste and fry briefly till the raw smell goes away. Add the tomatoes and the yoghurt stirring briskly to avoid curdling. Fry for about 4 minutes or till oil separates.
Mix in the red chilli powder, coriander powder, cumin powder, turmeric powder, salt and pepper to taste. Add Spinach. Increase the heat and add the chicken pieces. Fry for about 5 minutes or till the chicken is lightly browned.
Add water and mix well. Bring to a boil. Cover and cook on very low heat for about 15 minutes or till chicken is well cooked and the oil has separated. Sprinkle the curry powder or hot spice mix (garam masala) and cover tightly for about 10-15 minutes for the aroma to blend well in the curry.
Serve hot garnished with coriander leaves.

Fish Puttu

Ingredients:
shark/tilapia/salmon - 1/2 kg
onion- 1 (small,chopped)
garlic- 5(finely chopped)
curry leaves
turmeric- 1/2 tsp
green chillies- 3
powdered pepper - 1/4 tsp
salt to taste

Procedure:
Cook fish in a water with some turmeric and salt. (you can also microwave)
Remove from water peel skin if any and mince the fish and set aside.
Heat 2 tsps oil in pan. Add curry leaves, green chillies and saute onion & garlic
Add the fish, turmeric and salt. Keep sauteing until color changes.
Finally add pepper and coriander leaves.

Bread Pudding

Ingredients
Serves 5
3 piece Bread
2 tbsp butter
pinch cinnamon powder (optional)
1 tbsp custard powder
3 number eggs
2 cup Milk
1 cup Sugar
2 drops vanilla essence
2 tsp nuts and raisins

Method
1. In a bowl take milk, eggs, butter,vanilla essence, sugar and blend well.
2. Take custard powder in a small cup, add milk and make a paste. Add this paste with the above mixture.
3. Now in a microwavable bowl, arrange bread cut into small pieces, add nuts and raisins.
4. Pour the mixture over the layer of bread.Make sure the bread is completely dissolved in milk mixture. put the nuts and raisins over the mixture
5.Cook at 340 f heat for 40 min or till the top layer turns golden brown.

Tips:1) The traditional conventional oven also works best.
2) One can repeat the layers of bread and milk mixture alternatively for more quantity.

Aapam

Ingredients:
makes 10 appams

Par-boiled Rice - 1 cup
Raw Rice - 1 cup
Aval (Poha) - 1/4 cup
Urad Dhal - 1/4 cup
Methi (fenugreek) seeds - 1 tsp
Coconut Milk - 1/4 cup (Optional)
Salt - to taste
Baking Soda - 2 pinches

Method:


1)Soak the rice, aval, dhal and fenugreek seeds together for a minimum of 4 hrs .

2) Grind it well like dosa batter

3) Add required salt and allow to ferment for atleast 6 hrs.

4) When ready to make aapams, add baking soda and coconut milk diluted with some water and mix well to a consistency of thin dosa batter .

5) Heat an aapam pan (I have a non-stick one and it makes life so much easier and requires no oil at all). Pour about 2 scoops of the batter and swirl the aapam pan in a clockwise manner so the batter spreads to the edges of the pan. If the pan is hot enough, the batter will coat well along the sides of the pan. The middle of the aapam is usually thicker and spongy while the edges are thin and crispy.

6) Cover and let cook on a medium to med-high flame until the middle portion is done. Remove from pan. (Aapams are not flipped over like dosa).

7) Serve with sweetened coconut milk , egg curry, Vegetable/ chicken stew.

Cabbage kootu

Ingredients:

Cabbage : 2 cups(finely chopped)
Channa dal : 1/2 cup
Moong dhal : 1/4 cup
Onion : 1/2(finely chopped)
Tomato : 1/2
Green chilies : 2
Curry leaves : 4 to 5
Oil : 2 tsp
Turmeric powder : 1/4 tsp
Jeera : 1tsp
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Asafoaetida : a pinch
Ghee : 1 tbsp
Coconut : 3tbsp shredded (optional)
Ginger : 1/2 tbsp(finely chopped)
Salt to taste

Method

1.Pressure cook the dals with onions ,chopped tomatoes, green chilies, ginger, turmeric powder , salt with a cup of water and 1 tsp of oil.
2.Add cabbage to the cooked dhal and mix well.
3.Boil the whole mixture for about 10 minutes .Make sure that the dal is mashed well and cabbage is cooked.
4. Heat oil in a pan add mustard seeds , urad dal, jeera, curry leaves, asafoetida after the seeds splutter put it in the dhall and cabbage mixture .
5. Add the shredded coconut and remove from heat.
6. Garnish with corriander leaves.

Mushroom Fry

Serves 2

Ingredients
Button Mushrooms 15 nos
Red chilli powder - 1/2 tsp
Garam masala/curry powder - 1/2 tsp
Ginger garlic paste - 1/2 tsp
salt to taste

Method

1. Wash, cut and marinate the mushrooms with all the above ingredients for not less than 15 min.
2. Add a tsp of oil to a saucepan or kadai and shallow fry the mushrooms.
3. Garnish with corriander leaves and serve hot.

Black gram vada (Ulundhu/Medhu vadai)

Ingredients

Urad dhal - 1 cup
Green chilli - 2
Fresh ginger - a small piece
Garlic - 2 cloves
Hing - 1 pinch
chopped onions - 1/4 cup (optional)
few curry leaves and coriander leaves - finely chopped
Salt - half teaspoon
Oil - for frying


Method

Soak urad dhal in water for two hours. Wash well and grind to a soft paste along with salt, hing, ginger, garlic and green chillies. The dough should float on water. This is the right consistency. Remove and add chopped onions,curry leaves, coriander leaves and mix well.

Heat oil in a kadai. Take a lemon size ball and slightly flatten it and make a hole in the centre (you can also use a plastic sheet to do this). Drop gently in the hot oil and deep fry till it becomes golden brown. Make sure the oil is in medium heat and not to be smoking hot.

serve hot.

Tips : vadas can be made in two ways. Take out a small portion of banana leaf or a thick plastic paper. Wet the leaf or plastic paper. Dip you hands in the water so that your hands will also be wet. Take out a lump of batter and make a ball. Put the ball in the leaf or sheet and gently press with your fingers and make a hole. Take the leaf or sheet along with vadai in one hand and gently lift the vadai using your thumb of other hand and remove the leaf or sheet. Now the vadai will be in your hand. Drop it in the hot oil and fry.

The other way is, Wet your hand and take out the batter and make a lemon size ball and gently push the ball from your palm to the end of the fingers (top of the four fingers) and press with your thumb and make a round and make a hole with your thumb and put it hot oil. This will come with practice and is a quick method also.

To get crispy vadai, you can add a teaspoon of rice while soaking urad dhal or add a teasoon of rice flour while grinding. The batter also should be very fine.

Healthy Adai / Navadhaania Adai

This adai is made with 9 cereals and pulses and is loaded with nutrients.

Ingredients

1.Rice - 1 cup
2.Thoor dhal - 1/2 cup
3.Bengal gram - 1/2 cup
4.Black gram whole or split - 1/4 cup
5.Moong dhal whole or split - 1/4 cup
6.Horse gram - 1/4 cup
7.fenugreek seeds - 2 tsp

Soak the above ingredients for 3 hrs and then grind them along with the ingredients given below to dosa batter consistency.

8.Aval - 1/4 cup
9.Roastedgram, Pottu kadalai - 1/4 cup
red chillies - 3
ginger - 2 inches
hing - 1 pinch

After 2 hrs of fermentation add salt to taste and make dosas.
Chopped oninons, shredded coconut, finely chopped curry leaves and corriander leaves can also be added to the batter.
Serve with avial/ coconut chutney/ idli milagai podi

Channa Masala/Chole

Ingedients
Chick peas (kabuli chana) 1 cup
Onion 1
Tomato 2
Green chilli 1
Garlic 4-5 cloves
Ginger an inch
Bay leaves 1
cinnamon 1 inch
cloves 1
jeera 1 tsp
Red chilli powder 1 tsp.
Turmeric Powder 1/2 tsp.
Coriander powder 1 tsp.
Channa masala powder or Garam Masala powder 1 tsp.
oil 3 tbsp.
Salt to taste
Coriander leaves for garnishing

Method:

1. Soak chick peas in water overnight. Cook till soft in pressure cooker
2. Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
4. Heat oil in a pan and fry bay leaves, cinnamon, clove and jeera for 30 secs. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5. Add red chilli powder, turmeric powder, coriander powder, channa masala/garam masala and salt. Mix well. Fry for 2-3 minutes.
6. Add water enough to make thick gravy. Bring the gravy to boil.

7. Add cooked chick peas (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes.

Garnish with chopped green coriander leaves and serve hot.

Homemade Chana Masala Powder
Makes 1/2 cup channa masala

1 tablespoon of coriander seeds
2 tablespoons of cumin seeds
2/3 teaspoons of black cardamom seeds
1/3 teaspoons of yellow cardamom seeds
1 2/3 teaspoons of black peppercorns
2 - 3 dried red chillies
1/3 teaspoons of whole cloves
pinch of ground ginger powder
pinch of mace
pinch of nutmeg
1/3 teaspoon of ground cinnamon
1/3 teaspoon of amchoor powder

Roast them dry and grind them into fine powder. Store in a air tight container.

Masal Vadai

INGREDIENTS:
Makes 10 vadai

Bengal gram dal - 1 cup
Red chillies - 2
Ginger – 2 inch piece
Garlic - 2 cloves
Asafoetida – 1 pinch
Curry leaves – a few
Fennel seeds - 1tsp
Salt to taste

METHOD:
1. Soak Bengal gram dal for half an hour.
2. Grind ginger,garlic, asafoetida, fennels and chillies with little of the soaked dal.
3. Now add the remaining soaked and drained dal and salt to the mixer and grind into a coarse mixture. Do not add water, as the mixture should be thick.
4. Mix in the shredded curry leaves and corriander leaves to the dough and mix well. The vadai mixture is now ready.
5. Heat oil in a kadai.
6. Take a ¾ tablespoon of the vadai mixture and shape into a small ball, with your hand.
7. Keep the ball in the palm of one hand, and lightly press and flatten with three fingers of your other hand, giving the vadai its shape and deep fry.
8. Vadais can be cooked in batches of four or six.
Enjoy them plain or savour it with mint or coconut chutney.

Tip : one can add chopped onion, grated coconut, grated carrot, mint leaves and other greens.

Rava Ladoo

Ingredients

1 cup rava
3/4 cup sugar
2 tbsp. ghee
1/4 cup milk
1/2 tsp cardamom powder
2 tsps cashews and raisens roasted in ghee


Method

Take ghee in a deep saucepan and heat.

Add rava and cook on low heat. Stir continuously.
When the rava turns light brown add the sugar. Stir for 3-4 minutes.
Keep aside cool for some time. Add cardomom powder, coconut flakes ( if desired) and nuts.
Add half the milk. Mix well.

Wet hand with milk and shape the mixture into ladoos.

Shrimp curry (yera kaara kozhambu)

Ingredients:

Pearl onions - 10 peeled
Tomato chopped - 1/2 cup
Garlic - 8 pods
Tamarind - lime size
Era (srimp) cleaned and washed - 1 cup
Sambar powder - 1 T spoon
Turmeric powder - 1/4 teaspoon
oil - 3 T spoon
chopped coriander leaves a handfull
mustard and curry leaves for seasoning

Method:

Squeeze the tamarind and take out 5 cups of tamrind juice.
Heat oil in a pan,add mustard, curry leaves and add the pearl onions and saute.
Add the garlic pods and saute till they turn golden brown.
Now add the tomatoes and cook till they turn mushy.
Add era and fry till they turn opaque.
Now add the sambar powder, turmeric powder, salt and the tamarind water.
Allow to cook in sim.
By this time the oil will be seen separated on the top.
If not wait till it reaches that stage.

Jeera Rice

Ingredients
Basmati rice-1 cup
Salt to taste

Tempering :
Ghee-1tsp
Oil-1tsp
Jeera-1tsp
Cloves-1.Cardamom-1,Cinnamon-a small piece.
Sliced onion-1tsp
Method
Heat oil & ghee in a pan, add the spices .Add rice ,salt & water.Cover & cook it in medium flame till done.

Kollu (Horse Gram) Dosa

Ingredients

Kollu-1/2 cup
(soaked overnight)
Idly rice-1 cup
(soaked for 3 hrs)
Red chillies-3
Ginger-a small piece
Hing-little
Curry leaves-6
Salt to taste
Oil-to make dosa

Method
Grind every thing together to a semi smooth batter.Fermentation is not required.Make dosas as usual.

Potato Masala ( uralai puttu)

Ingredients:
Boiled potatoes- 4(medium size)
Grated carrot 1/2 cup
cooked peas 1/4 cup
onion- 1 (medium,sliced)
tomato-1 (medium,chopped)
chopped ginger- 1 tsp
chopped garlic - 1 tsp
green chillies- 2 chopped
turmeric powder- 1/4 tsp
curry leaves - few
urad dal and channa dal - 1 tsp
water
salt

Method

Heat oil in kadai and splutter mustard seeds, urad dal and channa dal. Add onions,chillies,ginger, garlic, turmeric powder and curry leaves. Now add mashed potatoes , grated carrot cooked peas, required salt and water. Bring to boil. Serve with hot pooris.

Bisi Bela Bath

Ingredients

Broken cashews 2 Tsp

For the masala :
Chana Dal - 1Tsp
Cinnamon - 1inch piece
Cloves - 2
Coriander seeds - 1 Tsp
Cumin seeds or some fennel - 1 Tsp
Dessicated coconut - 1tbsp
Dry red chillis - 4


Rice - 1 cup
Toor dal - 1/2 cup
mixed vegetables (carrots, beans, radish, tomatoes, drum stics, peas, potato)- 2 cups
peeled small onions - 5 nos or chopped onions - 1/2 cup
Few curry leaves
Mustard seeds - 1/2
Oil - 1 Tbsp
Salt to taste
Tamarind juice 2 tbsp
Hing (Asafoetida) - 1 pinch
Turmeric - 1/4 tsp
Urad Dal - 1tsp

Method
1. cook rice with thoor dhall in 6 cups of water and keep aside

2. Roast all spices, mix with coconut, turmeric powder, grind it to a powder. keep this masala aside.

3. Heat the oil in pan and add the cumin and mustard seeds and curry leaves, after spluttering add the onions and fry till soft. Add all the chopped vegetables and cook them with little water.

4. Add tamarind juice, hing and salt.

5. Add the mixture to the cooked rice and dhall

5. Garnish with coriander leaves and cashews fried in ghee and serve it hot.

Tip : You can also dry roast all the spices, grind it without coconut and store it in the fridge for a month.

Vadai Curry made easy with microwave

To Make Vada's:

Bengal Gram-1 cup(soaked well for 1 hour)
Fennel seeds/sombu-1 spoon
Red Chilli-1
Curry leaves finely chopped- 2 spoons
Salt- to taste

Method:
Grind the above ingredients together with two to four spoons of water.Make sure you do not grind them tight or runny.Also take care that they are coarsely ground with some whole lentil ungrounded.
Now make small pacodas with the grounded paste and arrange in a wide microwavable bowl or plate and cook them in microve high for 4 min.

To Make Curry:
Onion-1(Big one)
Tomatoes-2
Curry leaves-8
Fennel Seeds-1/4 spoon
Oil-4tsp
Grind Together: Ginger-1 inch,Garlic-5 pieces,Onion- 3 spoon's
cinnamon,cloves and bay leaf - 1 each

Powder's list to be added:
1. Salt as per the taste
2. Turmeric Powder- 1/4 spoon
3. Chilli Powder-1 spoon
4. Dhania Powder-2 spoons

Method:

Heat oil in a kadai.When the oil gets heated, add cinnamon,cloves and bay leaf , add fennel seeds and curry leaves. fry them well. Now add the Ginger-Garlic-Onion paste to it and saute well, add the finely chopped onions and saute them, add tomatoes. when the tomatoes are cooked add the powder's as per the order and mix well.It should mix with each other.add little water and let it boil for a minute and add the vada pieces into the curry.mix well, add sufficient water as per the consistency you require and close the kadai with a lid and let it rest for five more minutes in the stove in low flame.
Garnish it with Corriander Leaves before serving.