Parupu Thogayal

Ingredients
Masoordhal or Thoordhal-1/4 cup
Coconut-1/4cup
Red chilles-2
Hing-1/4tsp
Garlic-1
Jeera-1/4tsp
salt to taste
Oil-2tsp
Method
Heat oil in a pan fry all above ingredients to light brown colour.Cool & grind to a fine paste.

Unniappam

Ingredients
Rice flour-2 cups
Maida-1/2cup
Jaggery-1/2cup or Brown sugar-3/4 cup
Soda bi carbonate -1/4tsp
Banana-1
Cadamom powder-1tsp
Cashewnut-2tsp
Coconut bits fried in ghee-3tsp
(I used shredded coconut fried in ghee)
Oil to fry
Method
Mix above ingredients to a smooth batter(like dosa batter consistency).Heat oil in a paniyaram pan pour a laddle full of the batter in each hole.cook it both sides till done.This ia a tasty sweet from the state of Kerala.

Turnip & Shrimp fry

Ingredients
Turnip chopped-2
Onion chopped-1/2
Tomato chopped-1
Garlic crushed-4
Curry & corriander leaves-little
Dry shrimp or fresh shrimp-1/4cup
Chille powder-1/2tsp
Corriander powder-1tsp
Turmeric powder-1/2tsp
Tempering
Oil-4tsp
Mustard-1/2tsp
Jeera-1/4tsp
Uraddhal-1/4tsp
Method
Heat oil in a kadai temper it.Add other ingredients one by one.Fry it well till raw smell goes.Pour little water,cover & cook it till done.Garnish it with curry & corriander leaves.This is a dry dish.
Tips
You can use other vegetables like brinjal,bottle gourd or cabbage instead of turnip.

Mirchi Ka Salan Recipe / Hyderabadi Mirchi Ka Salan Recipe

Mirchi Ka Salan

This is an authentic dish of Hyderabad.Usually it is served with Biriyani.Instead of Mirchi(chilly) you can also make it with brinjal .
Ingredients
Bajji Chilly or Jalapeno chilly(remove seeds cut into 1/2'')-4
(fry it in oil till light brown)
Coriander leaves-little
Sliced onion(fry it brown )-1/2
Oil-6tsp
Grind to a smooth paste
Tomato-1 or a small lime size ball of tamarind soaked in water.
Tamarind paste-1/4tsp
Coconut-2tsp
Sesame seeds-2tsp
Roasted peanut-1tsp
KhusKhus(poppy seeds)-1/2tsp
Coriander seeds-1/2tsp
Chilly powder-1/2tsp
Turmeric powder-1/4tsp
salt to taste
Ginger & Garlic-1tsp
Garam masala (optional)1/4tsp
Tempering
Mustard-1tsp
Jeera/Cumin-1/2tsp
Methi/Fenugreek-1/4tsp
Method
Heat oil in a pan temper it with above ingredients.
Now add the ground masala and fry till oil separates the pan.
Pour water add fried chilly & onion,leave it to thicken.
You can also add grind the fried onion to a paste and add.Its basically to give volume to your gravy and adds an extra flavour to your dish.
Switch off the stove and garnish with coriander leaves.
Serve it with hot rice or with Biriyani.

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Rajma Vada / Kidney Beans Vada / How to make Rajma Vada.

Rajma Vada

Ingredients

Rajma/Kidney beans - 1 cup
(soaked overnight)
Salt to taste
Chopped onion-1
Chopped curry & Coriander leaves-little
Jeera/cumin-1/2tsp
Oil- to deep fry
Besan-1tbsp
Grind ingredients to a smooth paste
Fennel seeds-1 & 1/2tsp
Ginger-1/4''
Cinnamon-1/4''
Cloves-2
Green chilles-2
Garlic-2
(Do not add water while grinding,just sprinkle if needed)
Method
Grind rajma with the ground masala to a coarse mixture,do not add water,just sprinkle if needed.
Mix other ingredients to the batter,mix well.
Heat oil in a pan,take small amount of batter,wet your palm & flatten the batter.
Slowly slide them in the medium hot oil & deep fry till crisp & light brown on all sides.
Remove them on a kitchen paper for excess oil to get absorbed.
Serve hot with any chutney you like.

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Keerai Poriyal / Greens Stir Fry / South Indian Poriyal Recipe

Ingredients
Thandu Keerai-2 bunches
Chopped onion-1
Chopped garlic-8
Salt to taste
Coconut-4 tsp
Pepper powder-1tsp
Tempering
Oil-4 tsp
Mustard-1tsp
Urad dal-1/2tsp
Red chilles-2
Method
Wash & chop the greens finely.
Heat oil in a pan temper it mustard,red chillies and urad dal,
Add onion and garlic fry till light brown.
Add the chopped keerai fry till its cooked in medium low flame.Do not add any water.
Switch off the stove add coconut and pepper powder mix it well.
Best served as side dish for rice.

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Nethili meen Kuzhambu (Anchovies)

Ingredients

Nethili Meen (dry)-1 cup

Onions-1

Tomato-1

Garlic chopped-6

Curry & Corriander leaves little

Salt to taste

Chille powder-1 &1/2tsp

Dhania powder-1tsp

Turmeric powdert-1/2tsp

Drumstick-1/4cup

Tamarind paste-3tsp

(dilute it with water)

Pepper powder-1/4tsp

Oil-6tsp(i added a bit more)

Vadavam for tempering

(mustard,methi,jeera,uraddhal)

Method

Heat oil in a pan add vadavam & temper it.Add the chopped onions fry till light brown.Add other ingredients fry till the raw smell goes.Pour the tamarind juice ,cook till Nethili meen is cooked.Garnish it with curry & corriander leaves.serve it with hot rice.

Tips

I usually make it the previous day and eat it the next day.These fishes are very small,you can eat it with bones.

RidgeGourd thogayal

Ingredients
Ridgegourd(peerkangai)-1
Ginger-1/2''
Greenchilles-1
Tamarind paste-1/4tsp
Salt to taste
Curry leaves-little
Hing-1/2tsp
Channadhal-2tsp
Uraddhal-2tsp
Jeera-1/2tsp
Oil-2tsp
Method
Heat oil in a pan fry the above ingredients one by one ,till light brown.Cool it & grind it to a smooth paste.Serve it with rice or tiffins.