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 / Ven Pongal Recipe / 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 color 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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