Ragi Adai Recipe / Kezhvaragu Adai / Ragi Roti / Murungai Keerai Ragi Adai / Finger Millet Adai

Ragi Adai

Ingredients
Ragi flour - 1 cup heaped
Salt to taste
Chopped onion - a handful
Chopped drumstick leaves - a handful
Crushed garlic - 2
Grated coconut - 2 tbsp
Green chillies - 4
Jeera - 1 tsp
Slightly hot water as needed
Method
Grind coconut and green chillies to a coarse paste transfer to a bowl.
Now add all the remaining ingredients to the coconut mixture.
Pour hot water little by little and form a soft dough.Divide the dough into equal size balls.
Wet your hand take a ball place it on a plastic sheet or banana leaf and pat to form a semi thick disc.Make a small hole in the center,gently lift the adai and place it on a hot tawa.
Pour oil in the center and around the adai and cook till crisp on both sides.
Serve hot!

Note:
a) You can also add finely grated cabbage and carrots.
b) Do not spread it thin as it will be difficult to handlr.
c) Always cook in medium low flame.

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Apple Malpua / Easy Apple Malpua Recipe

Apple Malpua

Ingredients for the batter
Maida/All purpose flour - 1/2 cup
Sooji/semolina - 2 tbsp
Corn flour - 1 tsp
Milk - around 1 cup
Salt a pinch
(Add all above mentioned ingredients together in a bowl.Add milk little by little and mix till you get a semi thin batter,rest it for 2 minutes)
Sugar syrup
Sugar - 1 cup
Water - 3/4 cup
Honey - 1 tsp
Cinnamon - a small stick
Lemon juice - 1 or 2 drops
(Add sugar,water and cinnamon stick into a pan and boil till you get a slight sticky syrup.
Switch off the stove add the honey and lemon juice, mix and keep it aside)
Other ingredients
Red medium size apples - 2
( skin removed and cut into semi thick slices,remove the seeds from the middle)
Chopped nuts for garnish
Saffron strings for garnish
Oil to seep fry
Method
Heat oil in a pan dip each apple slices into the batter and gently drop it into the oil.In medium high flame deep fry till light golden colour on all sides.
Drop all the hot apple pieces into the sugar syrup,leave till all the syrup is absorbed.
Garnish with saffron and nuts.
Serve hot or warm!

Note:
a) Do not add milk fully add little by little till it reaches to the right consistency.
b) You can serve these apple malpuas along with rabri.

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Indo Chinese and Soup

Roasted Pumpkin Soup
Indo Chinese Recipes

Rail Chutney / Railway Chutney - Chutney Recipes

Railway Chutney

Ingredients for grinding
Pottukadalai / Roasted Gram - 1/2 cup
Grated coconut - 1 tbsp
Green chillies - 6
Coriander leaves chopped - 1/8 cup
Ginger chopped - 1/2 tsp
Garlic - 2
Tamarind paste - 1/2 tsp
Salt to taste
Tempering
Oil - 3 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Hing - 1/4 tsp (optional)
Curry leaves - few
Method
Take a mixi jar and add all above ingredients,pour water and grind to a smooth chutney.Add water and dilute to the thickness you want.
Heat oil in a pan and temper it with above ingredients.
Pour it into the chutney,mix and serve with any tiffin.

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Roasted Pumpkin Soup / Roasted Yellow Pumpkin Soup / Pumpkin Soup Recipe / Healthy Roasted Pumpkin Soup

Roasted Pumpkin Soup

Ingredients

Yellow pumpkin skin removed and cut into cubes - 3 c4 cups
Onion powder - 1 tbsp
( If using freshly chopped onion then add a handful )
Garlic powder - 1 tsp
( if using freshj garlic then add 2 cloves)
Chopped celery - 1 tbsp
Salt to taster
Water/stock/broth as needed
Italian spice mix - 1/2 tsp crushed
Olive oil - 3 tsp

Method

Heat oil in a pan add the pumpkins and roast till light brown on all sides. Switch off the stove and add the celery, onion and garlic mix and let it cool completely.
Take a blender and blend to a smooth liquid, transfer to a pan add stock to the thickness you want add salt, Italian spice mix and give a boil and switch off the stove.
Garnish with some chilly flakes, herbs mix and few drops of olive oil and serve hot !

Version 2

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Chicken Curry / Quick Chicken Curry / Easy Chicken Curry

Chicken Curry

Tempering
Oil - 1 tbsp
Cloves -2
Cinnamon - a small piece
Cardamom - 1
Crushed fennel seeds - 1/4 tsp
Other ingredients
Chicken - 1 & 1/2 cups
( cut into small pieces)
Salt to taste
Chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Chopped onion - a handful
Tomato chopped - 1
Ginger and Garlic paste - 1 tsp
Curry leaves few
Thick coconut milk - 1/2 cup
Water- 1/2 cup
Coriander leaves for garnish

Method
Heat oil in a pressure cooker temper it with above ingredients
Add curry leaves and onion fry till light brown,then add ginger /garlic paste and saute till raw smell disappears.Add chopped tomato and saute for a minute.

Now add all the dry masala powders and mix it well,add chopped chicken and mix till all masala is coated to the chicken,
Pour coconut milk and needed water,pressure cook till done.
Garnish with coriander leaves and best served with rice or roti.


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Aapam / Appam Recipe / Plain Hoppers Recipe /Aappam Recipe/ Aapam Recipe-How to make Aapam / Appam Recipe

Appam

Ingredients

Sona Masoori rice-2 cups

Idly rice-2 cups
Urad dhal-a hand full

Methi-1tsp

Salt to taste

Cooked rice-1/2 cup

Coconut-1/2 cup

Sugar-1tsp
Cooking soda-less than 1/8 tsp (optional)

Method

Wash and soak both the rice, urad dal, methi together for 4 hrs.
Drain the water and add it into a wet grinder or mixi jar to this add the coconut and cooked rice , grind everything to a smooth thick batter.

Add salt & sugar to the batter and mix till combined and ,leave it to ferment overnight.
Next day beat the batter add some water and dilute to a semi thin consistency.
If using cooking soda add just before making appam.
Heat a appam kadai & smear oil,pour a ladle of batter & rotate it,close & cook it till light brown on all sides and center is cooked.Gently remove from the pan.
Serve hot with Vegetable Stew. or Salna.

Kerala Style Appam Recipe Click HERE

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Plain Salna / Empty Salna Recipe / Plain Salna / Chalna Recipe

Salna

Ingredients ground to a smooth paste 

Grated coconut - 1/4 cup heaped
Peanuts - 2 tsp
Pottukadalai - 1 & 1/2 tsp
Ginger and garlic paste - 1 & 1/2 tsp
Kalpasi/Black stone flower - a small piece
Cloves - 1
Cinnamon - a tint piece
Green chillies - 1
Fennel seeds - 1 tsp heaped

Tempering ingredients

Oil - 6 tsp
Cinnamon - a small piece
Cloves - 2
Cardamom - 1
Bay leaf - 1
Kalpasi - 1/2 tsp

Other ingredients

Chopped onion - 1/2
Chopped tomato - 1
Mint leaves few
Curry and coriander leaves few
Water as needed
Red chilly powder - 3/4 tsp
Kashmiri chilly powder - 1/4 tsp
Coriander powder - 1 & 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Salt to taste

Plain Salna

Method

Heat oil in a pan and temper it with above ingredients.
Add onions few curry leaves and mint leaves and fry till colour changes. 

Add the tomatoes and fry for a minute , add all the spice powders and sauté till raw smell has disappeared.
Now pour the ground masala pour water to the thickness you want and in low flame cook till the gravy is thick and oil floats on top.
Switch off the stove and add the garam masala powder, mint and coriander leaves and serve hot with Appam,Parota.Biriyani,Idli or Dosa.

Empty Salna

Note:

a)You can add vegetables if you like.
b)You can make this salna in pressure cooker too.

For Egg Salna Click HERE 

For vegetable salna click HERE

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Pavakka Kichadi / Pachadi Recipe / Bitter Gourd Pachadi / Kerala Onam and Vishu Sadya Recipe

Pavakka Kichadi

Ingredients ground to a smooth paste
Freshly grated coconut - 1/4 cup
Mustard seeds - 1/2 tsp
Curd - 1 tbsp
( Grind above ingredients to a fine paste)
Tempering
Coconut oil - 1 tsp
Mustard - 1/4 tsp
Jeera/Cumin seeds - 1/8 tsp
Urad dal - 1/4 tsp
Chopped small onion - 2
Red chillies - 1
Curry leaves few
( Heat oil in a pan and temper with above mentioned ingredients)
Other ingredients
Bitter gourd/Pavakai - 1 medium size chopped finely
Salt to taste
Coconut oil - 2 tsp
Thick beaten curd - 1 cup
Chopped curry and coriander leaves for garnish
Method
Heat oil in a pan add the bitter gourd and in low fame fry till its slightly crisp switch off the flame add salt and mix it.
Take a bowl add the beaten curd,ground paste and the fried bitter gourd mix it well.
Pour the hot tempering into the pachadi garnish with curry and coriander leaves,
Mix and serve them as a side dish for rice.
Note:
Instead of frying the bitter gourd you can also cook it till soft with some water and make this kichadi/pachadi

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Semiya Biriyani / Vermicelli Biryani / Seviyan Biryani / Semiya Vegetable Biryani

Vermicelli Biriyani

Tempering
Ghee - 3 tsp
Oil - 3 tsp
Cloves - 1
Cardamom - 1
Cinnamon stick - a small piece
Other ingredients
Semiya/Vermicelli roasted- 1 cup
Water - 1 & 3/4 cups
Salt to taste
Chopped onion - 1/4 cup
Chopped tomato - 1 small
Slit green chillies - 4
Ginger and garlic paste - 1/4 tsp
Mixed vegetables - 1/2 cup
( I used chopped carrots,potato,peas and capsicum
Chopped mint leaves - 1 tbsp
Cashew nuts - 6 (optional)
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Garam masala - 1/4 tsp
Lemon juice - 1 tsp
Ghee - 3 tsp
Oil - 3 tsp

Semiya Biriyani

Method
Heat oil in a pan and temper it with above ingredients.
Now add the onion,green chillies fry till onions change colour,add ginger and garlic paste saute till raw smell has disappeared.
Add the vegetables,tomato and saute for a minute.Add red chilly powder,turmeric powder,garam masala,salt and saute,cover it with a lid and in low flame cook for a minute.
Add water and let it boil,lower the flame and add the semiya.Mix well cover it with a lid.
Cook till done switch off the stove garnish with chopped mint leaves and squeeze out the lemon juice.
Mix and serve hot with raita.

Note:
a) Always roast the semiya and then add otherwise your biriyani will turn sticky.
b) For extra richness you can add coconut milk too.

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