Vallarai keerai & Moongh Dhal Poriyal

Ingredients

Vallarai Keerai chopped (Penny Wort)-2 cups

Yellow moongh dhal-1/2 cup

(Soaked for 30 minutes)

Salt to taste

Grated coconut-2tsp

Onion chopped-1/2

Garlic crushed -4

Tempering

Oil-1tsp

Mustard-1tsp

Jeera-1/2tsp

Urad dhal-1tsp

Red chillies-2

Method

Heat oil in a pan temper it.Fry the onion,garlic & keerai till its light brown colour.Add salt & dhal,cover & cook it till done.Garnish it with grated coconut.

Multi Colour Idiappams

We wish you all a Happy Independence Day..........

Ingredients For tomato Idiappam(Orange)
Home made Idiappams- required quantity.
(mix orange food colour to the rice flour dough before steaming)
Chopped tomato,onion,Curry leaves,green chillies & ginger-required quantity
Tempering
Oil,mustard,jeera,Fennel seeds
Method:Heat oil temper it.Fry tomato,onion,Curry leaves,green chillies & ginger till light brown.Mix the idiappam with the above masala.



Ingredients for Egg Idiappam(White).
Home made Idiappams- required quantity.
Egg,salt & pepper,onion,green chillies & oil-required quantity.
Method:
Heat oil fry onion,green chillies till light brown.Add the egg & seasoning mix till its scrambled.Add the Idiappam & mix it well.

Ingredients for Parsley Idiappam(Green)Home made Idiappams- required quantity.(mix green food colour to the rice flour dough before steaming).
Chopped Parsley,sliced onion &garlic,salt to taste,green chillies chopped,oil & biriyani or garam masala-required quantity.
Method:
Heat oil fry the above ingredients till slightly cooked then mix the idiappam with it.

Kondai Kadalai Gravy

Ingredients
Kondai Kadalai-1 cup
(Soaked overnight & cook it with salt & turmeric powder)
Tempering
Oil-1tsp
Mustard-1tsp
Curry leaves little
Fry in 1tsp of oil till light brown & grind it to a smooth paste.
Onion-1/2
Tomato-1/2
Cinnamon-1/2''
Cloves-2
Coriander seeds-1tsp
Cumin-1/2tsp
Fennel seeds-1tsp
Garlic-2
Red chillies-2
Pepper-1/2tsp
Method
Heat oil in a pan temper it.Add the kadalai & ground masala & cook it till its thick.Garnish it with curry leaves.

Mixed Flour & Vallarai Dosa

Ingredients
Powdered Oats-1 cup

Rice flour-1 cup

Ragi flour -1/2 cup

Besan-1/4 cup

Wheat flour-1/2 cup

Salt to taste

Jeera-1tsp

Chilly powder-1tsp

Chopped Vallarai Keerai-1/2 cup

Method

Mix all above ingredients together.Pour water & dilute to a dosa batter consistency.Heat a tawa pour a ladle of batter & make dosa. Pour oil & cook on both sides till done.Serve it with any chutney

Squash & Carrot Stir fry

This is a quick side dish......Can be eaten with rice or roll it inside a chapathi for kids lunch box.

Ingredients

Squash sliced-1cup

Carrot sliced-1 cup

Turmeric,hing & Chilly powder-little

Salt to taste

Mustard & Jeera-each -1/4tsp

Oil-1/2tsp

Method

Heat oil temper it.Add the remaining ingredients fry a bit.Sprinkle very little water & cook it till done.

Cabbage Thogayal

Ingredients

Cabbage chopped-1 cup

Chopped spring onion-1/4 cup

Urad dhal-1/2tbsp

Channa dhal-1/2tbsp

Mustard-1/4tsp

Methi-1/4tsp

Coriander seeds-1/2tsp

Hing-1/2tsp

Salt to taste

Green chillies-2

Ginger-1/4''

Tempering (Optional)

Oil-1tsp

Curry leaves

Mustard-1/4tsp

Jeera-1/4tsp

Method

Heat 1tsp of oil fry urad,channa dhal,methi,mustard & coriander seeds till light brown.Keep it aside.In same pan fry other ingredients till slightly cooked.Cool everything & grind it to a smooth paste.Temper it.

Chegodilu (Rice Flour Rings)

Ingredients

Rice flour-2 cups

Boiling water-2 cups

Sesame seeds-1tsp

Ajwain-1/4tsp

Hing-1/2tsp

Butter-1tbsp

Salt & Chilly powder to taste

Soaked yellow moongh dhal-1tbsp

Oil to deep fry

Method

In a bowl mix rice flour,salt,chilly powder,moongh dhal,ajwain,sesame seed & hing.Add boiling water and mix it well .Cover & keep it for 5 minutes.Knead it well so that there are no lumps.Grease your hands & take small ball roll it like a rope ,then join both the ends like a ring(see the picture).Make all the rings & cover it with a wet cloth so that it doesn't dry.Heat oil & deep fry them in batches in medium high flame.Cook it both sides till its brown in colour.Cool & store it in a air tight container.

Note:Deep fry your chegodilu immediately otherwise it will start to drink oil.

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Rava/Semolina/Sooji Ladoo

Ingredients

Rava(Semolina)-4 cups

Powdered Sugar-4 cups

Desiccated coconut-1/4 cup

Cardamom powder-3tsp

Raisins-2tbsp

Fried cashew nuts-3tbsp

Ghee-1 cup

Milk for binding

Method

Heat 1tbsp of ghee & roast the rava till raw smell goes off switch off the gas.Add the coconut & mix it with rava.Cool & grind it to a powder.Add the remaining ingredients & sprinkle milk little by little & make ladoos.

Note:As we are adding milk finish it fast or store it in fridge for shelf life.My mom uses only ghee for binding.As every one is health conscious I have used milk.

Broccoli & Potato Poriyal

Ingredients

Chopped broccoli-1 cup

Chopped potato-1 cup

Chopped onion-1/2

Chopped tomato-1

Ginger & Garlic paste-1tsp

Red chilly powder-1/2tsp

Turmeric powder-1/4tsp

Salt to taste

Tempering

Oil-1tsp

Mustard-1tsp

Jeera-1/2tsp

Curry leaves-little

Method

Heat oil temper it.Add onion,ginger & garlic paste fry till light brown.Add the vegetables & dry masala powders.Sprinkle water cover & cook it till done.Serve it with rice or chapathi.

Parsley Parupu Rasam

Grind to a coarse paste

Chopped parsley-2tbsp

Garlic-4

Pepper-1tsp

Jeera-1/2tsp

Turmeric powder-little

Hing-little

Salt to taste

Green chillies-1

Curry leaves-4

Coriander seeds-1/4tsp

Other ingredients

Masoor dhal-1/4cup

Tomato big-1

Coriander leaves -little

Oil-1tsp

Mustard-1/4tsp

Method

Heat oil in a pressure cooker temper it with mustard.Add the ground paste & fry for 1 minute.Add the tomato & dhal.Pour water & cook it till done.Mash & dilute it. Garnish it with coriander leaves.

Note:You can also drink it like a soup......