Lemon Rice

Ingredients:

Boiled Rice - 1 cup

Mustard Seeds - 1/2 Teaspoon

Channa Dal - 1/4 Teaspoon

Urad dal - 1/4 Teaspoon

Cashew nuts - 10 (Broken into small pieces)

Green Chilli - 2 (Slit into 4)

Oil - 1 tablespoon

Curry Leaves - A few strands

Lemon Juice - To taste.

Turmeric - 1 pinch

Salt to taste

Tiny bit of sugar for a subtle taste. (Optional)

Method:

1. In a kadai add oil. Once the oil is hot add channa dal, urad dal, cashews, green chillies, and curry leaves. And add the lime juice. Add turmeric, sugar and salt.
2. Turn off the stove immediately.
3. Mix rice with this.
4. Lime rice is ready to eat.
5. Serve and Enjoy!

Parrupu sambar ( toor dal sambar)

Ingredients:

Toor dal - 1 cup

Red chillies - 5 nos

Coriander seeds -21/2 tbs

Methi seeds -1/2 tsp

Hing - 1/4 inch piece

Curry leaves - 3 tbs

Coconut scrapings - 2 tbs

Onions -1 no

Shellogs -1 small cup

Tomato - 1medium size

Salt to taste.

Method :

First dry roast coriader seeds, methi seeds ,red chillies, hing and one tablespoon of curry leaves.

Wash dal thoroughly and then put in pressure for one whistle to come.

And open after pressure is gone then add onion,tomato ,shellogs and one tablespoon of curry leaves and allow to boil for ten minutes till they becomes soft.

Now grind the roasted seeds finely and add 11/2 tablespoon of scraped coconut and again blend once , do not over grind.

Add these grinded mixture to the boiling dal and allow to boil for another five minutes.

And now the sambar is ready to tamper , take two table spoon of pure ghee allow to boil and add half spoon of mustard seeds,a pinch of hing and curry leaves and add it to sambar .

and now add vada to this sambar it tastes heaven!

Medhu Vada

Ingredients:

Urad dal - 250 gms

pepper corns -1 tsp

Green chillies - 2 nos

Rice flour -1 tbs

Refined oil - 1 lt

Salt to taste.

Method:

Soak urad dal for half an hour.

Then grind it to paste with pepper corns , do not add water ,if needed sprinkle some.

let the batter becomes fluffy and smooth ,then remove from grinder and add rice flour and required amount of salt.

Keep a deep pan with oil and allow it to boil .

Take a plantain leaf or a thick plastic paper apply oil in it and take a little amount of batter and put in the leaf to make a shape and deep fry in oil.

Now the yummy vadas are ready !

Ragi Puri

Ingredients
Wheat flour-11/2cup
ragi flour(millet)-1cup
Salt to taste
Ghee -1tsp
Water to bind the flour

METHOD
Mix all ingredients and make little soft dough.
Let it to rest for 10min.
Now flatten the dough into small puri shape and fry them in oil.
Serve it with any side dish of your choice and enjoy.

Herb pepper Chicken

Ingredient:

Chicken - 1/2 kg

Onion -2 medium

Garlic -15 pods

pepper powder- 2 tbs

Mixed herb -1/2 tbs

Green chilli - 2

Coriander powder -2 tbs

Salt to taste

Method:

Wash chicken thoroughly and keep aside.

Cut onion julliens ,and cut garlic finely.

Put oil in pan and let it heat and put chicken in it and let the oil seperate.

Now add garlic and onions , let it get fried ,then add pepper powder ,coriander powder and salt for taste ,stir for few minutes, then add little water and allow to boil.

Then add mixed herbs and put the flame low and keep for ten minutes.

And now its ready at this stage add some oregano and chillie flakes which enhance the taste of the dish.

Obbut and Obbut Sar

Ingredients for obbut:

Toor dal - 250 gms

Jaggery -300 gms

Plain Chicken gravy

Ingredients:

Tender chicken -1/2 kg

Onion -1 no

Corriander powder - 2 tbs

Jeera powder -1/2 tbs

Garam masala -1 tbs

Chilli powder - 1 1/2 tbs

Green chilli - 2-3 nos

Tomato -1 no

Salt to taste

Method:

Wash chicken thoroughly and keep aside.

Cut onion and tomato finely .

keep kadai in stove and put 2table spoon of oil and allow it to boil .

Put the washed chicken into it and let it boil in high flame till oil seperate from it.

now add the cut onion and fry till it turns brown then add spice powders given above ,fry few seconds and then add tomato and allow oil to seperate .

At this stage pour required amount of water ie : some one and half tumbler of water and add the salt and simmer for5-10 minutes.

And garnish with corriander leaves and now ready to serve with chapathis or rice.

RELISH IT !

Sweet Lentil Balls (Purnam Burelu )

Ingredients

200 grams channa dal

200 grams jagery

1 pinch salt

 To fry oil

1 cup rice

1 tbsp rice flour(If needed)

1/2 cup urad dal

Method

Boil channa dal and cook till it is well cooked and drain all water and let it dry on paper towel .
Powder it in food processor
Add jagery to channa dal powder and cook till it thickens ,flavor with cardamom powder
Batter is same as dosa batter but less fermented
Make dumplings
Dip them in the batter and deepfry in  hot oil .( add rice flour in the batter if the batter is thin or not coating the sweet dough properly)
serve hot.

Aviyal

Ingredients

beans -10 no

carrots - small piece

raw banana - 1(small)

potato - 1(small)

coconut milk - 2 cups(make thin and thick milk)

ginger(grated) -1/2 inch

green chili - 2to3(chopped)

turmeric - 1pinch

lemon juice to the taste.

coriender leaves for garnishing

for seasoning

mustard,hing,curry leaves and coconut oil(coconut oil is optional u can use any oil for seasoning)

Method

Cut vegetables in length wise.

In a kadai put vegetables add thin coconut milk ginger,green chili ,turmaric and close with lid let it cook for 5 to 7 min (vegetables should be cooked at the same time it should be over cooked).

Now add thick coconut milk once it comes to boiling point turn off the stove and squeeze lemon little add salt and mix

do the seasoning and garnish with coriender leaves.

enjoy with adai ,dosa, rice .

Vegetarian Omelete ( Without Eggs )

INGREDIENTS


Gram flour (besan) -1 1/2 cups

Moong sprouts , blanched -1 cup

Salt to taste

Chaat masala -1 teaspoon

Red chilli powder -1 teaspoon

Carom seeds (ajwain) -1/4 teaspoon

Turmeric powder -1/4 teaspoon

Green chillies, chopped- 5

Fresh coriander leaves, chopped -2 tablespoons

Onion , chopped -1 medium

Yogurt -3 tablespoons

Tomatoes, seeded and chopped -2 medium

Lemon juice- 1 teaspoon

Oil to shallow fry

METHOD

Take gram flour in a bowl.
Add salt, half teaspoon chaat masala, red chilli powder, carom seeds, turmeric powder, half the green chillies, half the coriander leaves, onion and yogurt and mix.
Add sufficient water and mix to make a smooth batter.
Take sprouted moong in a bowl.
Add tomatoes, remaining green chillies, remaining coriander leaves, salt, remaining chaat masala and lemon juice and mix.
Heat oil in a pan. Pour a ladle full of batter in the pan and spread it all around. Drizzle a little oil all around and cook till the underside is done.
Flip over and cook the other side too. Place the stuffing on one side.
Fold the other side over the filling.
Transfer into a serving plate and serve hot.

Adai and Aviyal

INGREDIENTS:

Tuvar dal - 3/4 cup

Yellow Split - 3/4 cup

Moong Dal

Urad Dal - 3/4 cup

Rice  - 1/4 cup

Green Chillies - 5

Asafoetida (Hing) - a pinch

METHOD:

Soak Dals and rice together for two (2) hours.

Grind coarsely with chilli and hing.

Add salt to taste.

Season it with mustard seeds, coriander leaves and curry leaves.

The Adai batter is ready. Just keep a Dosa pan and make tasty adais.

Serve Hot with Butter on top.

Enjoy! It is as tasty as those served in Chennai hotels.

Goes well  with Aviyal,

Check back later for The Upcoming Recipe : Aviyal

Chili Dosa with a Thai Twist

INGREDIENTS:

• Dosa(s)
• Red Chili Paste (1 Table Spoon)
• Soy Sauce (1 Table Spoon)
• 1 Onion (Diced)
• Tomato Puree (1/4 cup)
• Garlic (1 Pod, cut into small pieces)
• Ginger Garlic Paste (1 Teaspoon)
• Oil
• Salt to taste.
• Green Chillies (4, deseeded and sliced)
• Coconut Milk (3/8 Cup and some)

METHOD:

1. Make small bite sized dosas.
2. In a kadai fry the chopped garlic, onion and the ginger garlic paste, let it cook till the onion turns brown.
3. Add the tomato puree and the chili paste, cook till the raw smell is gone.
4. Add one of the green chillies and mix well.
5. Add the soy sauce and mix for a minute.
6. Add the dosas to the mixture and mix well.
7. Add the coconut milk, sprinkle salt if needed and mix for 2 or 3 minutes.
8. Add the remaining chillies to the mixture and mix once again.
9. Garnish with Coriander leaves and Onion(Optional)
10. Serve piping hot.

Enjoy!

! The Coconut milk is just to add a subtle flavor, don't add too much of it. 

Corn chat (Quick Recipie)

INGREDIENTS:

• Corn
• Diced Onion
• Diced Tomato
• Cut Coriander Leaves (Optional for Garnishing)
• Chat Masala
• Lime Juice
• Salt
• Chili powder
• Nylon Sev

METHOD:

1. Boil the corn, remove the kernels, Drain the water if any, Transfer them into a bowl.
2. Add the Other ingredients except the coriander leaves and nylon sev and mix well.
3. Now add nylon sev to taste and garnish with the cut coriander leaves.

Enjoy.

! You can scale the amount of ingredients depending upon how much people your serving or to make your own variation. 

Coliflor stuffed Roti (Cauliflower Parata)

INGREDIENTS :

• Whole wheat flour (atta) 3 cups + for dusting
• Salt to taste
• Ghee to shallow fry
• Cauliflower 1 (medium)
• Fresh coriander leaves 1/2 bunch
• Green chilli 3 number
• Ginger 1/2  inch pieces
• Dry mango powder (amchur) 1 tablespoons
• Red chilli 1/2 teaspoon
• Gram masala powder

METHOD

1. Mix together salt and flour and rub in two tablespoons of ghee, then add enough water to make a stiff dough.
2. Keep covered for fifteen to twenty minutes.
3. Wash and grate cauliflower. Clean, wash and finely chop coriander leaves . Remove stems, wash and crush green chillies. Peel, wash and grate ginger.
4. Mix these ingredients together adding amchur,  Gram masala,salt to taste and red chilli powder. Divide dough in lemon-sized balls, roll out each ball into a medium thick chapati using flour for dusting.
5. Keep cauliflower stuffing in the middle and make balls again and roll it into chapathis ,take little care that stuffing shouldn't come out of the dough while rolling.
6. Heat a tawa and cook the parantha on both sides. Shallow fry to golden brown using a little ghee. Serve hot with butter and a bowl of raita.

! Also, as a variation, you can saute the Cauliflower (Gobi) before making it into stuffing.

Back from the Break

Hello Everyone, its been a long time since i posted, I'll be posting some new recipies soon once i find a better Layout for the blog. Thanks for visiting!