Milagu Kuzhambu / Easy Pepper kuzhambu Recipe / Molagu Kuzhambhu / Pepper Kuzhambu

Milagu Kuzhambu

Ingredients fried in 1tsp of oil & ground to a smooth powder.

Pepper-1tsp

Urad dhal-2tsp

Red chillies-2

Toor dal-1tsp

Hing -little

Curry leaves-little
(fry all ingredients till light brown)
Other ingredients
Oil-6 tsp
Mustard-1/2tsp
Salt to taste
Semi thick tamarind juice-2 cups
Method
Heat oil in a pan temper it with mustard.
Pour the tamarind juice,add salt & cook till raw smell disappears.
Now add the ground powder & give a nice boil till the gravy is thick.
Garnish with curry leaves & serve it with hot rice.

Courtesy:Shanti 

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Potato Vathal / Urulaikizhangu Vathal / Potato Vadam / Potato Chips

Potato Vathal

Ingredients
Large potato-3
Salt -1 & 1/2 tsp
Alum/Alam/Padikaram -1/2tsp
Method
Peel the potato & cut into small thin slices like we cut for making potato chips.
Immerse all the potato slices in water.
Wash the potato twice to remove starch from the potatoes.
Boil some water add salt & alum,add the potato.
In medium flame boil till its 1/2 cooked.
You should be able to tear the slice,then this is the right time to switch off the stove.
Rinse this 1/2 cooked potato in fresh water twice,drain out the water.
Spread these potato slices on a cloth.
Dry these in sun for 2 to 3 days till the potatoes are completely dry & crisp.
Store it in a container & deep fry when needed.
Note:
a) Do not over cook the potato.
b) Dry it on a cloth not on a plate or plastic sheet
c) Add salt according to your taste
d) After deep frying sprinkle salt & chilly powder on top & enjoy the potato vathal/chips.

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Coconut Poha Recipe / Coconut Aval / Thengai Aval Recipe

Coconut Aval

Ingredients
Thin Aval/Poha-2 cups
(sprinkle water generously,cover & keep it for 10 minutes till aval has absorbed all the water)
Salt to taste
Coconut oil-1tsp
Dessicated or fresh coconut-1/4 cup
(I used dessicated coconut)
Tempering
Oil-2tsp
Mustard,Urad dal ,Channa dal-each1/2 tsp
Jeera/cumin-1/8tsp
Cashew nut-1tsp
Curry leaves-little
Chopped green chillies-1
Pepper powder-1/2tsp
Hing-1/4tsp
Method
Heat oil in a pan & temper it with above ingredients.
Lower the flame add the coconut & fry for a minute.
Add the aval & salt,toss them well till everything is well combined.
Before switching off the stove pour coconut oil mix the aval well & serve.
Note:
For this recipe try to use fresh grated coconut.
If using thick aval then wash it, soak it in water for few minutes till soft,squeeze the water out & then use.

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Baked Tomato Eggs / Baked Eggs in Tomato Cups Recipe

Baked Tomato Eggs

Ingredients
Tomato-2
(cut off the top,scoop out the pulp)
Salt & pepper to taste
Dry basil-1/8tsp
Grated cheese-1tsp
Eggs-2
Butter-1/4tsp
Method
Beat the eggs with salt & pepper,mix in the basil.
Pour this mixture into the tomato cups,sprinkle the cheese & place a small piece of butter on top.
Bake it at 350.deg. for 10 minutes or till the eggs are cooked inside the tomatoes.
Serve it hot with bread.

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Poricha Kootu Recipe /Poricha Kuzhambhu Recipe / Easy Poricha Kuzhambu Recipe

Poricha Kootu

Ingredients

Cooked & mashed moongh dal with little turmeric -1 cup

Cooked ridge gourd-1 cup

(or any vegetables like snake or bottle gourd,cabbage,squash)

Salt to taste

Tempering

Coconut oil-2tsp

Mustard-1tsp

Jeera-1/4tsp

Curry leaves-little

Dry roast & powder it

Urad dal-2tsp

Jeera/cumin-1/2tsp

Pepper-5

Red chillies-2

Hing-1/4tsp

Grated coconut-1tbsp

Method

In a pan mix the cooked dhal,cooked vegetable & powdered ingredients together & give a nice boil,switch off the stove.
Heat oil in a pan & temper it with above ingredients.
Pour this tempering into the kootu ,mix well,garnish with curry & coriander leaves & serve.
Best served with hot plain rice.

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Raw Chilli Onion Chutney - A Simple Chutney Recipe.

Ingredients
Green chillies-6-8
(I used 6)
Small onions -12
(I used chopped red onions 1/2)
Salt to taste
Sesame oil-1tbsp
Method
Crush salt ,chillies & onion in a chopper to a coarse mixture.
Mix the sesame oil & serve it with Idly or Dosa.

Note:
While grinding do not add water.
Top with lots of sesame oil while eating
Use small onions for best taste.
Add enough salt to balance the heat of the chilli.

Courtesy:Rakskitchen

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Instant Ragi Dosa / Ragi Dosa Recipe / How to make Ragi Dosa / Quick Ragi Dosa Recipe

Instant Ragi Dosa

Ingredients
Ragi flour-1 cup
Wheat flour-1/2 cup
Thick buttermilk-1/2 cup
Water required amount
Salt to taste
Cumin/Jeera-1tsp
Chopped onion-a handful
Chopped curry & coriander leaves-1tbsp
Chopped green chillies-2
Oil-to cook dosa
Method
Mix all above ingredients together in a bowl.
Pour water little by little & mix to get a semi thin batter.
Rest it for 10 minutes.
Heat a tawa,pour a ladle of batter & spread it to the thickness you want.
Pour oil around it & in low flame cook both sides till done.
Serve them hot with any chutney you prefer.

Note:
If your make the batter very thin then pour the batter like we do rava dosa.
Instead of wheat flour you can also add rice flour.
You can use only water while making batter,if you don't want to use buttermilk

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Rava Upma Recipe / Sooji Upma / Simple Suji Upma / Rawa Upuma Recipe / Uppuma Recipe

Step by step method/picture to make easy breakfast recipe - Rava Upma

Ingredients

White Rawa/Rava/Suji/Sooji - 1 cup
Water-2 & 1/2 cups
Salt-to taste
Chopped onion-1/4
Curry leaves-few
Chopped tomato(optional)-1/2
Chopped green chillies-3
Chopped ginger-1/2tsp

Tempering

Oil-5tsp
Coconut oil-1tsp (just for flavour,totally optional)
Mustard-1tsp
Urad dhal & channa dal-each 1/2tsp

Method

Heat 5tsp of oil & temper it with above ingredients.
Now fry the above ingredients except rava till light brown.
Lower the flame & add the rava,fry for 1 or 2 minutes & switch off the flame.
Mean while heat water in a pan,when boils immediately pour it into the rava mixture,add salt & stir it well to make sure there are no lumps.
Now switch on the flame,cover it with a lid.
In low flame cook till all water has absorbed & rava is cooked well.
Switch off the flame & add the coconut oil,mix well & serve hot.

Note:

Always cook upma in low flame.
Water measurement differs according to the quality of rava.
You can also add vegetables if you wish.
Adding coconut oil gives a nice flavour,its optional.
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Ven Pongal Recipe / Khara Pongal Recipe / Kara Pongal / Milagu Pongal Recipe / Ghee Pongal Recipe

Step by step method /picture to make ven pongal/kara pongal /milagu pongal.

Ven Pongal

Ingredients

Sona masoori rice-1 cup
Yellow moongh dal -1/4 cup
Salt to taste
Grated ginger-1tsp
Turmeric powder-a pinch (optional)
Water- 5 cups

Tempering

Ghee-5 tsp
Oil-1tsp
Jeera/cumin seeds-1tsp
Whole pepper-1/2tsp
Cashew nuts-1tbsp
Curry leaves-few

Ven Pongal

Method

Dry roast moongh dal till nice aroma comes out, do not burn them or fry till colour changes to brown.
Add the washed rice,salt,water,turmeric powder & grated ginger. Pressure cook till its mushy.
Heat oil & ghee in a pan & temper it with above ingredients.
Pour this tempering into the cooked rice/dal mixture, mix well & serve them hot with chutney,sambar or brinjal gothsu.

Note: 

a) Water measurement varies depending upon the variety of rice. If the pongal is a bit tight then add some boiling water and mix to get a pouring consistency.
b) Some add  1/2 cup of moongh dal for 1 cup of rice. Roasting of dal is optional, roasting gives a nice flavor to your dish.
c) If serving kids then you can add crushed pepper instead of whole pepper.
d) While pressure cooking the rice you can add a teaspoon of tempering & remaining you can mix once rice is cooked ,this gives a nice flavor .
e) Lastly adding a teaspoon of freshly grated ginger gives a nice smell to your pongal.
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Kadai Paneer Recipe / Kadai Paneer- Restaurant Style

Kadai Paneer

Ingredients
Cubed Onion-1/2
Cubed coloured Capsicum / Bell pepper - 2 cups
Cubed tomato-1
Cubed homemade paneer -2 cups
Ginger cut into strips-1tsp
Chopped coriander leaves-2tsp
Slit green chillies-2
Ketchup ( optional) -1/2tsp
My Kadai Paneer Masala - 1 & 1/2 tsp
Sugar a generous pinch
Salt to taste
Oil-2tsp
Method
Heat oil in a pan & saute onion in high flame for a minute,now lower the flame & add the tomato.cook till its slightly mashed.
Now add the capsicum,kadai paneer masala powder,salt,sugar,ketchup if adding & half of the ginger.Toss it well till everything is mixed well.
Lastly add the paneer & toss it well,make sure you don't break the paneer by mixing it with a ladle.
Garnish with ginger & coriander leaves.
Best served with roti.
Note:
a) Adding ketchup is optional,as i usually prepare for my kids so i add ketchup.
b) You can grind the tomato & also add instead of cut tomatoes.
c) Do not mix the paneer too much with a ladle,it may break.Just toss after adding paneer.

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Broccoli Paneer Cutlet / Paneer Broccoli Cutlet Recipe

Left over potato fry got converted into Broccoli Paneer Cutlet.

Broccoli Paneer Cutlet

Ingredients
Left over simple dry potato fry-1 cup
(Boiled cubed potato fried in oil with little red chilly,turmeric powder,salt,fennel powder & ginger/garlic paste)
Grated broccoli -1/2 cup
Crumbled paneer-1/4 cup
Oil-1tsp+ for deep frying
Salt to taste
Red chilly powder to taste
Garam masala to taste
Chopped mint leaves- 6 leaves
Maida diluted with little water-1tbsp
Bread crumbs for rolling-as needed
Method
Mash the left over potato in a chopper or by hand.
Grate the broccoli,heat 1tsp.of oil in a pan fry the grated broccoli & mint leaves till raw smell disappears.
Now add the seasoning according to your taste,panner & mashed potato,mix till everything is well blended.
Cool the mixture,take small portion of the mixture.
Shape it out to desired shape,dip it in semi thick maida liquid,roll it out in bread crumbs.
Heat oil in a pan in medium heat deep fry the cutlets till crisp & golden brown on all sides.
Remove them on a kitchen paper & serve them with any dip you like.

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Paneer Pulao Recipe / Paneer Rice Recipe

Paneer Pulao

Ingredients
Paneer cubes-1 &1/2 cups
(slightly saute it in oil till light brown on all sides)
Basmati rice-1 cup
Water-2 cups
Salt to taste
Sliced onion-1tbsp
Chopped mint leaves-1tsp
Slit green chillies-2
Tempering
Oil & Ghee-each 1tsp
Shajeera-1/2tsp
Whole pepper-5
Bay leaf,cardamom,cloves- each 1
Cinnamon-a very small piece
Method
Heat oil & ghee in a pan, temper it with above ingredients.
Fry onion,chillies & mint till light brown in colour.
Add the rice fry for a minute,pour water add salt to taste.Add the fried paneer pieces,cover it with a lid.
In low flame cook till the rice is done.
Serve hot with any side dish you like.

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Pavakkai Vathal / Bitter Gourd Vathal / Sun Dried Bitter Gourd

Pavakkai Vathal

Ingredients
Medium size bitter gourd -6
Salt-2 tsp or little less
Water -5 cups
Turmeric powder-1tsp
Method
Cut the bitter gourd into semi thick circles.
Boil water with salt & turmeric powder.
Add the cut bitter gourd & in medium high flame boil till its 3/4th cooked or for 5 minutes.
Switch off the stove,drain out the water completely.
Spread these semi cooked bitter gourd in a tray.
Dry these for couple of days in hot sun till its crisp.
Store it in a container.
Deep fry in medium hot oil when needed.
Can be eaten with sambar rice or add it to Puli kuzhambu.

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Brown Rice Dosa Recipe / Crispy Brown Rice Dosa Recipe

Brown Rice Dosa

Ingredients
Brown rice-3 cups
Urad dal-1 cup
Channa dhal, moongh dal,Thur dhal- Each-1/3 cup
Poha/beaten rice-1 cup
Methi / fenugreek seeds-1tsp
Salt to taste
Oil-to make dosa.
Method
Wash & soak rice,dals & methi together for 6 hours & soak poha separately for an hour.
Grind everything to a smooth semi thick batter.
Add salt to the batter mix & leave it to ferment for 8 hours.Next day mix it well,if your batter is very thick add some water & dilute.
Heat a tawa pour a ladle of batter,spread it to a thin circle.Pour oil around the dosa,cook till crisp & light brown on all sides.
Do not flip the other side,your crispy dosa is ready to serve with any chutney you like.

Courtesy:thechefandherkitchen....

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Rava Vadiyalu Recipe / Rawa Vadiyalu / Sooji ke Papad / Bombay Rava Vadiyalu / Rava Odiyalu / Rava Vadam

Rava Vadiyalu

Ingredients
Sooji / Rava / Semolina -1 cup
Water-8 cups
Salt - to taste ( about 3/4 tsp)
Jeera/cumin seeds -1tsp
Green chillies-2
Ginger -a small piece

Rava Vadam

Method
Grind ginger,green chillies & salt to a smooth paste.
Boil water in a heavy bottom pan add the jeera & ground paste.
Reduce the flame & add the rava ,stir it continuously to avoid forming of lumps.
Cook this mixture till rava is cooked & its slightly thick.
Switch off the flame,while still warm spread a plastic sheet & drop a spoon full of batter & spread.Do not spread it very thin.
Dry these for 2 days or till its completely dry & crisp.
Remove from the sheet & store them in a container.
Deep fry these vadiyalu/Vadam in hot oil & enjoy!

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Paneer Korma Recipe / Paneer Kuruma / Paneer Kurma Recipe

Paneer Korma

Ingredients fried in 2tsp of oil till light brown & ground to a smooth paste
Chopped onion-1/4
Chopped tomato-1 large
Salt to taste
Red chilly powder-1/2tsp
Turmeric powder-1/8tsp
Coriander powder-1/2tsp
Green chillies-2
Ginger & Garlic paste-1tsp
Fennel seeds-1tsp
Cloves-2
Cinnamon-a small piece
Poppy seeds-1tsp
Coconut-2tsp
Almonds-6
Other ingredients
Paneer cubes-1 & 1/2 cup
(slightly tossed in oil)
Tempering
Oil-4tsp
Cinnamon-a small piece
Bay leaf-2
Cloves-2
Cardamom-2
Method
Heat oil in a pan temper it with above ingredients.
Pour the ground paste & saute for couple of minutes till oil separates the pan.
Pour enough water for making the gravy,cover & in medium low flame cook the gravy till its semi thick.
Add the paneer cubes & give a boil,switch off the stove.
Garnish with curry leaves,serve it with roti or poori......

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Palak Raita Recipe / Palak Ka Raita / Spinach Raita - Spinach In Yogurt

Palak Raita

Ingredients
Steamed & finely chopped spinach/palak-1/2 cup
Chopped fresh mint leaves-10
Chopped green chillies-1
Thick beaten curd-1 cup
Black pepper powder & Salt to taste
Black salt-a pinch
Roasted & powdered jeera/cumin -1/2tsp
Method
Beat the curd with salt,pepper powder,jeera powder & black salt.
Add the chopped spinach,mint & green chillies,mix it well..
Serve the raita cold with any flavoured rice or roti.

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Vegetable Cutlets /Mixed Vegetable Cutlets - How to make Vegetable Cutlets.

Vegetable Cutlet

Ingredients
Potato boiled & mashed-4
Finely chopped or grated mixed Vegetables of your choice -1 cup
Ginger & Garlic-1tsp
Green chillies crushed-2
Coriander leaves-1/4 bunch
Mint chopped -1tsp
Turmeric powder-1/4tsp
Garam masala powder-1/2tsp
Amchur powder-2 pinch (optional)
Salt to taste
Onion chopped-1/2
Jeera-1 tsp
Oil to deep fry
Outer covering ingredients
Maida/All purpose flour-3tsp
(dilute it in little water)
Bread crumbs for coating required amount
Method
Heat 1 tsp of oil temper it with jeera & garam masala powder.
Add the onions fry it till light brown,now add the ginger & garlic paste,green chillies & the mixed vegetables,fry it till the water has evaporated from the vegetables.
Add salt ,turmeric powder,coriander leaves,mint & potato,mix it well .
Switch off the stove & cool the mixture.
Take small balls from the mixture & shape it into desired shapes.
Dip it in maida paste then roll it in bread crumbs,keep it in fridge for at least 10 mins.
Then shallow fry them in little oil till crisp & light brown on all sides.
Serve it with ketchup.
Tips
If you don't have bread crumbs substitute with rava.
Deep fry them in medium high flame.

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Crab Pepper Masala / Nandu Milagu Masala Recipe / Crab Masala Recipe

Crab Pepper Masala

Ingredients
Blue crabs-3
(cleaned & cut)
Salt to taste
Turmeric powder-1/2tsp
Pepper powder-1tbsp
Coriander powder-1 & 1/2tsp
Dessicated coconut-1tbsp
Chopped onion-1
Chopped tomato-3
Ginger & Garlic paste-1tsp
Tempering
Oil-1tbsp
Fennel seeds-1tsp
Cinnamon-a small piece
Green chillies-3
Red chillies-3
Curry leaves-little
Method
Heat oil in a pan temper it with above ingredients.
Add onions & fry till light brown,now add the tomato,ginger ,garlic paste,coconut & all dry masala powders.
Fry till raw smell disappears,sprinkle very little water
Add the cleaned crabs,cover & in low flame cook.
Cook it till the masala leaves the sides of the pan & its dry.
Garnish with curry leaves & serve hot with hot rice.

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Koozh Vadam Recipe / Koozh Vathal / Arisi Vathal Recipe / Rice Vathal

Koozh Vadam

Ingredients
Raw rice- 1 cup
( I used sona masoori rice)
Sago/sabudhana/Javvarisi-1/4 cup
( I used milk white big variety sago)
Salt to taste- I added 1tsp
Hing-1tsp
Small green chillies-4
Jeera/cumin-1 tsp
Water- 3 cups
Method
Wash rice & sago together,pour water just above the rice & leave it overnight.
Next day grind the soaked rice,sago,hing,salt & green chillies to a very smooth paste.You can add water while grinding
Consistency should look like a semi thick dosa batter.
Boil 3 cups of water in a heavy bottom pan,add the jeera now reduce the flame & pour the ground mixture.
Keep stirring constantly in medium low flame , cook till the mixture thickens & no lumps formed.
Wet your hands take a small ball from the mixture to check if cooked.The dough should not be sticky & its easy to roll like a ball then your dough it ready.
Fill the murukku press with the dough,i used single star shaped plate.
Squeeze it out directly onto a wet cloth or on a thick plastic sheet.
Dry it in hot sun for at least 3 days,then peel it out from the sheet & dry till crisp.
Store it in a container.
Deep fry in oil when ever needed & enjoy!
Note:
a) Amount of water depends upon the quality of rice & sago,so keep some hot water ready while cooking the dough.
b) Add chillies according to your taste.

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Sesame Ladoo Recipe / Nuvvula Unda / Til Ka Ladoo Recipe / Til Ke Laddoo

Sesame Ladoo

Ingredients
Roasted & powdered  white sesame seeds -1 cup
Brown sugar-1 cup
Melted ghee-3tsp
Method
Mix above ingredients in a bowl.
Pour the warm melted ghee & mix it well.
Roll it out into tight balls while still warm.
Store it in a jar.
Note:
You can also use grated jaggery in this recipe.
Do not burn the sesame seeds while frying.Sesame should be just light golden brown.
You can add cardamom powder for flavour.

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