Radish & Squash Poriyal

Ingredients
Radish chopped-1 cup
Squash-1/2cup
Onion chopped-1/2
Garlic crushed-5
Curry leaves little
Salt to taste
Chille powder-1/2tsp
Turmeric powder-1/4tsp
Tempering
Oil-2tsp
Mustard-1/2tsp
Jeera-1/4tsp
Uraddhal-1/2tsp
Method
Heat oil temper it.Add remaining ingredients fry a bit.Sprinkle water,cover & cook it till done.Garnish it with curry leaves.

Oats Kuzhi Paniyaram

Ingredients
Oats (powder it in mixi) -1 cup
Rice flour-1/2cup
Ragi flour-1/4 cup
Rawa(semolina dry roasted)-1/4cup
Curd-2tbsp
Salt to taste
Jeera-1tsp
onion chopped-1/4
Green chilles chopped-1
Curry & Corriander leaves-little
Oil to cook
Method
Mix all above ingredients to a thick smooth batter.Rest it for 1o minutes.Pour oil in the holes of the paniyaram pan.Pour a laddle full ,cook it both sides till done.Serve it with my Bottle gourd chutney.
Tips
This is a very quick & healthy tiffin.

Oats Burfi

Hey Hurray!!!!!!!!!!!! I have completed 100 posts in my Cookery site.To celebrate this I am making Oats Burfi today. Try it & enjoy !!

Ingredients
Quick oats (powder it in mixi))-2 cups
Milkmaid tin (14 oz)-1
Milk-3tsp
Ghee-6tbsp
Cardamom powder-1tsp
Sliced almonds-21tbsp
Chironji (saraparupu)-1tsp
Method
Heat ghee in a non stick pan fry the oats till light brown & gives a good aroma.Pour the milkmaid ,cardamom powder & milk.Stir it in low heat till it leaves the sided of the pan.Add the nuts & pour it on a greased plate or aluminium foil.Cool & cut into desired shapes.
Tips
This dish has very mild sweet, if you want more sweet add extra 3tsps of sugar.This is a soft & a bit sticky burfi.

Bottle gourd ( Sorakai) Thogayal

Ingredients
Bottle gourd ( chopped with skin)-1/2
Salt to taste
Curry leaves-little
Turmeric powder-1/2tsp
Green chilles-2
Ginger-1/2''
Uraddhal-1tbsp
Channadhal-1tbsp
Tamarind paste-1/4tsp
Peanut-2tsp
Tempering
Oil-2tsp
Mustard-1tsp
Hing-1/2tsp
Jeera-1tsp
Curry leaves-little
Method
Heat 1 tsp of oil fry the above ingredients till light brown.Cool & make a smooth paste.Temper it.Serve it with hot rice or Tiffins.

Aloo Bonda

Ingredients for the filling

Boiled & Mashed Potato-4

Onion chopped-1

Greenchilles-4

Curry & Corriander leaves-little

Ginger chopped-1/2''

Turmeric powder-1/2tsp

Salt to taste

Hing-1/4tsp

Mustard-1tsp

Uraddhal-1tsp

Jeera-1/2tsp

Oil -for deep frying

Ingredients for the Covering

Besan-2 cups

Rice flour-1/2cup

Baking soda-1/2tsp(optional)

Chille powder-1/4tsp

Salt to taste

Ajwain-1tsp

Yellow food colour-a pinch(optional)

Method

Heat oil in a kadai temper it with mustard,uraddhal & jeera.Now fry other ingredients till done.Make small balls & keep it aside.Pour water & mix the covering ingredients to a thick dropping consistency with out any lumps.Heat oil in a kadai dip the potato balls in the besan mixture & deep fry it till done.Serve it with ketchup or corriander & tamarind chutney.

Chicken Kurma

Ingredients
Chicken cut into small pieces-1 pound
Onion chopped-1
Tomato chopped-1
Turmeric powder-1/2tsp
Chilly powder-1 & 1/2tsp
Coriander powder-1/2tsp
Salt to taste
Oil-4tsp
Cinnamon-1,Cloves-3,Cardamom-1.Bay leaf-1
(Whole garam masala)
Garam masala (optional)-1/2tsp
Coriander leaves-to garnish
Grind to a fine paste
Coconut-1/4cup
Fennel seeds-2tsp
Ginger & Garlic-2tsp
KhusKhus or Cashew nut-1tsp
Method
Heat oil in a pan add the whole garam masala.Fry onions till light brown colour.Add tomato,dry powders , ground masala & Chicken .Fry it till oil separates.Pour enough water and cook the gravy till done.Garnish it with coriander leaves.

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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