KALE LEAF PATRA

INGREDIENTS:

Big Kale leaf                       20 nos
( Cleaned,washed dried in a
paper towel)

Toor dhal                             1/2 cup

Channa dhal                         1/2 cup

Green chili                           6 nos

Ginger                                  a bit

Rice Flour                             1 Table spoon

Asafoetida                             1/4 Teaspoon

Salt                                       To taste


PROCEDURE:


Soak both dals for 2 hours. Was and drain the water. Grind to a paste with salt,chili,ginger and Asafoetida. Remove and add rice flour. Mix well and spreadit on one side of kale leaf.Like this spread the whole paste on all the leaves.Keep one kale leaf over Now slowly roll the kale leaf to aspring roll.Prick with atooth prick other.Like this make three leaves one over the other.Prick with a tooth pick so that patra roll wonbecome loose.Steam all the rollsfor 15 minutes.Remove and keep aside. Cut the patra rolls into 2" pieces..Keep a shallow pan and heat it. Arrange the patras 4 pieces at a time. Spread olive oil so that it will be fried uniformly.Turn all the sides to get a unique look. Remove and serve with sweet or spicy sauce.

BEATROOT &POTATO CUTLET

INGREDIENTS:

Potato                                     1/4 kg

Beetroot -Grated                     1no

Ginger                                      A bit

Garlic                                       4 pods

Coriander powder                    1 Teaspoon

Chillipowder                             1 Teaspoon

Garam Masala Powder             1/2 Teaspoon

Salt                                            To taste

Chopped Coriander leaf            3 Table spoon

Sooji(Rava)                                For dusting the cutlet

Oil                                              For frying

Bread slices                                2 nos


PROCEDURE:

Cook the potatoes soft and peel. Keep aside.Grind the  Beetroot with ginger and garlic without water.Masn the potatoes and add the Beetroot mixture with two Bread slices,salt,coriander and Garam Masala powder,Chilli powder and chopped coriander leaf and knead to a ball.Divide to lemon sized balls.Heat the oil in apan.Dust the balls liberally with Rava and prees it to desired shape.Deep fry themby adding4 to 5 pieces at atime ,to golden colour.Remove and serve with spicy Mint chutney or Tomato Ketchup

URAD CHUTNEY

INGREDIENTS: 


Small onion                          1/2 cup

Urad dal                                 1/4 cup

Red chili                               8 nos

Tomato                                  2 nos

Tamarind                                Bit

Salt                                         To Taste

Oil (For Saute)                       2 Table spoon

Oil( For seasoning)                 2 Tea spoon

Mustard seed                          1 Tea spoon

Curry leaves                            10 ns


PROCEDURE:


Heat the oil for seasoning The add Mustard to splutter. Add 1 teaspoon of urad dal and roast it by adding Asafoedita and keep aside.Again keep te pan ,add 2 Table spoon of oil,add urad dal and start stirring by adding Red chili.When the urad dal becomes golden colour add onion till it becomes transparent. dd salt and cut Tomatoes with a bit of Tamarind and stir for 5 minutes. llow it to cool .Then grind it to a paste and Transfer it to seasonings.      

ONION KOTSU

INGREDIENTS:

Onion                                   3 nos

Tomato                                 3 Nos

Chili Powder                         1 1/2 Teaspoon

Garlic                                     6 Nos

Curry Leaves                         6nos

Poppy seeds                           1 Table spoon

Cashewnut                              8 nos

Oil                                           3 Tablespoon

Sombu                                     1 Teaspoon

Cuminseed                               1 Teaspoon


PROCEDURE:

Heat the oil and add sombu and cumin seed and season it..Add cut onions and garlic with little salt and saute this.Meantime make a paste of chili powder with water and keep aside. Add cut Tomato and mix well by adding the prepared chili paste with salt to taste. Now grind coconut , poppy seed  and cashew nut together and extract the juice, Add to the mixture in the pan and allow it to simmer for 5 minutes. Add curry leaves and remove. It is ready for serving. This is good for Idli and Dosai.

MOONG DHAL IDIAPPAM

INGREDIENTS:


Idiappam                             4

Moong dhal                         3/4 cup

Red chili                              5 nos

Green chili-splitted              2 nos

Mustard                                1 Teaspoon

Channa dal                         3 Teaspoon

Asafoedita                            1/2 Teaspoon

Oil                                         2 Tablespoon

Salt                                        To Taste

Curryleaves                           10 Nos

Turmeric Powder                   1/2 Teaspoon

Coconut Scrapings                 4 Table spoon(optional)



PROCEDURE 

Loosen the Idiappam.Heat the oil and add Mustard,Chana dal,Red chili,green chili and Asafoedita,When the seasoning turns golden colour add the Turmeric powder,curry leaves and salt.
Add the loosened Idiappam to the pan and slowly urn it and mix well.Drain the water from the cooked Idiappam . Remove and serve.Adding 1 teaspoon of lemon juice and coconut scrapinggs is optional.

BLACKGRAM AND RAJMA CURRY

INGREDIENTS:


Blackgram(full)                   1 cup

Rajma                                   2 Tablespoon

Tomato Puree                        1 cup

Fully chopped Onion            1 cup

Chopped Coriander leaves     2 Tablespoon

Fully chopped Garlic              2 Tablespoon

Chopped Ginger                     1/2 Teaspoon

Salt                                          To Taste

Turmeric Powder                     1 Teaspoon

Chilli powder                            2 Teaspoon

Coriander Powder                    2 Teaspoon

Jaggery -powdered                   1/2 Teaspoon

Oil                                             2 Tablespoon

Cuminseed                                1 Teaspoon

Slit Green chili                          3 nos

Fresh cream                               3 Tablespoon

Butter                                         1 Tablespoon


PROCEDURE:


Wash and soak both dhals for 6-8 hours.Pressure cook with 1/2 Teaspoon salt for 5 whistles.Noe keep a pan on the stove and heat the oil. Now add cumin seed,green chili,garlic,ginger, onion and saute for 10 minutes.Now remove the dhals and mash it coarsely with a spoon and add to the pan in the stove. Add 3 cups of water and allow it to simmer, Add tomato puree,salt to taste,Turmeric powder,Dhania powder,Chilli powder,jaggery. Keep it on the stove till the curry become like idli batter consistency. Remove from the stove and add chopped coriander leaves.Adding Butter and Fresh cream is optional during serving. This can be taken along with Chapppathis, Naan and with Dosai



                

ACHU MURUKKU

INGREDIENTS:

Maida flour                         1 cup

Sugar                                    1/2 cup

Seasame seeds                     1 1/2 Teaspoon

Coconut Milk                       2 cups

oil                                         for frying


PROCEDURE:


Mix all the ingredients by adding coconut milk to a batter consistency.Keep oil and heat it by dipping the Achu in the hot oil.When the oil reaches the frying temperature,Dip the Achu in the mixed Batter  to 3/4 th depth of the Achu, tranfer it to the hot oil.When the Murukku come out of the achu turn it and remove when it is golden colour.When it becomes cold the Murukku will be crispy and ready to use.This can be stored in an airtight contained ans can be stored for 2-3 weeks

COCONUT AND CASHEW NUT BURFI

INGREDIENTS:

Fine coconut scrapings                1cup

Cashewnut(powdered)                 1/2 cup

Sugar                                             1cup

Rose Essence                                1/2 Teaspoon or

Cardamom powder                       1 Teaspoon


PROCEDURE:


Mix all the ingredients by adding 2 Table spoon of water.Now keep them in a pan and heat them by stirring constantly. When the mixture becomes nonstick to the pan,Remove and transfer it to a greased plate with Ghee and flatten it uniformly. After 5 minutes cut them to a square or diamond shape pieces. Now it is ready to serve.

KARA THUKKADA

INGREDIENTS:


Maida                            8 Tble spoon

Rice                              4 Table spoon

Channadhal powder      2 Table spoon

Ajwain                          1 Tea spoon

Chillipowder                 2 Tea spoon

Salt                                To taste

Oil                                  For frying

Cooking soda                 1/4 Tea spoon

Ghee or Butter                25gm or 3 Table spoon


PROCEDURE:    


Mix well all ingredientsexcept oil.Now sprinkle waterlittle by little and mix well thoroughly to  get Poori like consistency.Now make the dogh into 4  equal parts.Make each one like a ball.Now roll each  ball to a chappathi 1/8" thick.Cut them into a diamond shape pieces.Keep them aside for 15 minutes.. Heat the oil. When it is moderately hot ,drop the diamond shaped Thukkadas and fry them to a golden colour. When it is fried well,they will become light weight. Remove them from the oil and spread them over a papertowel to absorb excess oil.Keep them in an airtight container. This can be stored for a month.                

BADUSHA

INGREDIENTS:

Maidaflour                            1cup+ 1teaspoon sugar

Ghee                                       7teaspoon

Sugar                                     1cup

Cookingsoda                          1/4 Teaspoon

oil                                           Forfrying



PROCEDURE :


 OMix all the ingredients except sugar and oil.by adding 3-4 Tablespoon of water to make like apoori doughconsisitency. Keep it aside for 10 minutes. NOW make a syrup with sugar by adding 3/4 cup of water. When the syrup gets to thr Double thread consistency remove it from the stove. Then make the dough to alemon size balls. Then slowly make a depression in the center so that balls will get 1/2 "
thicklike vadai.Heat the oil to a moderate temperature and fry the Badushas by turning both sides to a light gold colour.Remove and put them one by one in sugar syrup and allow it to be immersed for 5 minutes. Remove and arrange neatly in aplate to get the sugar syrup spreaduniformly.Garnish with some cardomom powder and Badam scrappings at the top, It is ready for serving

DAHIVADAI(THAYIRVADAI)

INGREDIENTS:

VADAI                       required quantity

green chili                   1no

Coconut Scrapes          3Teaspoon

Ginger                          1/2"Bit


PROCEDURE:

Prepare Vadais and transfer them one by one to a pan having  YOGURT DRINK and remove and  arrange in a shallow BOWL.Grind greenchili,coconutscrapes and ginger and mix this  with 3 cups of yougurt( curd)and add little salt and a pinch of sugar. Pour the mixture into the vadai in the bowl and sprinkle coriander leaves. Season with mustard and little Asafoedita and transfer this to Dahivada. Garnish with carrot sacrapings or 3 tablespoon of karaboondi,Now it is ready to serve

SAMBAR VADAI

PROCEDURE:


Prepare required no of  vadais.as per procedure listed elsewhere.  This can be added to the Boiling Sambar and allow it to be soaked for 15 minutes. Now Sambar vadai is ready to serve

ULUNDU VADAI(Urid dhal vadai)

INGREDIENTS:

Urid dhal             1cup

Ginger                  1/2" Bit

Green chili           1

Pepper                   1/2 Teaspoon

Cuminseed             1/2 Teaspoon

Salt                         To taste

Rice flour               1 Tablespoon

Asafoedita               1/4 Teaspoon

Curry leaves            10 nos

Refined oil              3 cups

chopped corianderleaves 1Tablespoon


PROCEDURE:

Wash and soak Dhal for 2 hours.Without adding more water Grind it to a soft dough for about 20 minutes  .Add chili,ginger Asafoedita, and grind it for 3 minutes. Now add salt,pepper, cuminseeds, curryleaves and coriander leaves and rice flour and  mix well. If dough is not very loose, you need not add water.  Heat the oil in deep frying pan,When it is hot make the dough to small orange size ball. Take a plastic sheet of your hand size and put the dough and flatten it to 1" thick, press a hole in the center,transfer the vadi to the oil.slowly. Like this put 4-5 vadais in oil at a time.and fry them to golden yellow colour.by turning them slowly both the sides. Remove when it is doneand spread them to a plate layered with a paper towelto absorb excess oil from the vadai. You can serve vadai with coconut chutneyor coriander chutney or tomato ketchup.

PICNIC THUVAIYAL

INGREDIENTS :


Grated Coconut;               4 cups

Green chilli                       12-15 nos

Tamarind                           Amla size Balll

Salt                                    To taste

Urid Dhal                         2 Table spoon

Channa Dhal                     2Table spoon

Mustard                             2 Teaspoon

Curryleaves                        15 leaves

Oil                                       1 1/2 Tablespoon

Asafoedita                           1 Teaspoon

ginger                                   1/2 " piece

coriander leaves                    optional


PROCEDURE:    

Heat 11/2 Tablespoon oil and season mustard,channadhal,uriddha land Asafoedita. When the mustard splutters and the dhals change to golden colour,add curry leaves.Transfer them to a cup..Now again keep the same pan on the stove and saute the chilli and ginger for 3 minutes. Remove and add the coconut scrappings to the pan and saute that for 5 minutes at low heat.Now add chilli,Tmarind ginger
and salt with 3 table spoon of water. After 3 minutes of grinding  add the sauted coconut scrapings with 4 tablespoon of waterand grind coarsely.Then add all fried seasonings and allow the mixie to run for 3 minutes. Now remove the mixture from the grinder and is ready to use with iddli,Dosa  and uthappam.Eve you can mix with hot rice and a teaspoon of oil and eat along with fried  pappads.or fried rice vadams.                                

LEMON RICE

Ingredients:

Rice                                    4cups

Water                                  3cups
Peanut                                 1/4 cup
Channadhal                         1/4 cup
Uriddhal                              3Tablespoon
Mustard                               2Tablespoon
Redchilli(split)                    10 nos
Greenchilli(spilit)               4nos
Ginger                                 2"bit(finely chopped)
Asafoedita                           1 1/2 teaspoon
Curryleaf                             20 nos-chopped
Gingeley oil or cookingoil  6tablespoon
Turmeric powder                 3teaspoon
Lemonjuice                          3/4 cup
Salt                                       to taste
Sugar                                    1/2 teaspoon

Taste Enhancing Powder:

Dry roast 10 nos Redchilli ,2tablespoon coriander seed,
1tablespoon Uriddhal,1/2 teaspoon fenugreek.Dry grind coarsely and Keep it aside

Procedure:

Cook the rice in the given amount of water.Keep it in a tray and spread well.Heat the oil in a pan and do the seasoning with Mustard,Redchiili,Channadhal,Uriddhal,asafoedita,ginger,greenchilli Curryleaf and switchoff the stove.Now add  turmericpowder,salt, Lemonjuice and sugar and mix well.Transfer the seasoning to the spreaded rice and add the taste enhancingpowder.Mix uniformlywell without smashing the rice.Garnish with chopped corianderleaf and serve withfried Vathal,Vadam and pappad.