Somaas

Ingredients:

Stuffing - Same as Cutlet
Outer Layer:
Maida - 1 cup
Dalda - 4 tbsp
Salt, Oil - As reqd

Method:

• In a bowl add maida.
• Heat dalda and add it to maida and mix well.
• Add salt and water and make a dough.
• Knead this dough to poori shape and place the stuffing inside and close it.
• Heat oil in pan and fry this and serve hot somaas.

ThaenKuzhal

Ingredients:

Raw rice - 5 cup
Urad dhal - 1/2 cup
Raosted gram - 1/2 cup
Cumin Seed and Pepper (granules) or White Sesamae seeds - 1 tbsp (for 2 cups of powder)
Dalda/oil - depends on the amount of powder you take
Water, Salt - As reqd

Method:

• Wash the rice and spread in a cloth and keep it area of less sunlight.
•  Roast urad dhal in medium range.
• Turn off the range and add roasted gram.
•  Let it cool and then grind this with rice and store.
•  While making thenkuzhal take required amount of grinded powder.
•  If you roughly take 2 cups of the grinded powder, then heat 3 tbsp of dalda/oil and add it to      the mix and mix well.
•  Then add salt, sesamae seeds and mix well
•  Add water and make dough(chapathi dough consistency).
•  Make thaenkuzhal using that achu.

Note:

You can use butter instead of dalda.

OmmaPodi

Ingredients:

Basin flour - 2 cups
Rice flour - 1 cup
Omam - soak, filter and grind(optional)
Dalda - 3 tbsp
Salt, water, oil - As reqd

Method:

•   Heat dalda and add it to the flours and mix well.
•   Then add salt and water and make dough.
•   Use ommapodi achu and make ommapodis.

Naada Pakoda (Ribbon Murukku)

Ingredients:

Raw rice(Maav Pacharisi) - 6 cups
Channa dhal - 1 cup
Moon Dhal - 1 cup
Roasted gram (pottukadalai) - 1/4 cup
Red chilly powder, Salt, Oil, Water - As reqd
Dalda or Oil - 3  tbsp (Depends on qty of grinded powder you take)r
Garlic - Grind and add (optional)

Method:

• Wash the rice and spread in a cloth and keep it area of less sunlight.
• Dry roast channa and moong dhal.
• Turn off the range and add roasted gram.
•  Let it cool and then grind this with rice and store.
•  While making pakodas take required amount of grinded powder.
•  If you roughly take 2 cups of the grinded powder, then heat 3 tbsp of dalda/oil and add it to      the mix and mix well.
•  Then add salt, chilly powder and mix well.
•  Add water and make dough(chapathi dough consistency).
•  Add this to the muruku achu and make pakodas.   

Variation #1:

 If we have flour at home we can mix in the following quantity and do the same.

  Besan flour - 2 cup
  Rice flour - 1 cup
  Chilly powder - 1 tsp
  Salt - As reqd.

Curry Leaves Podi #1

Ingredients:

Curry Leaves - 1 cup
Thoor Dhal - 1/4 cup
Channa Dhal - 1/4 cup
Urad Dhal - 1/4 cup
Dry Red Chilly - 6
Pepper Corns - 1 tsp
Cumin seeds - 1 tsp
Oil - 1 tsp
Salt - as reqd

Method:

•  Wash the curry leaves and spread and keep aside for it to dry of(not in sunlight).
•   Heat oil in pan and roast all ingredients and let it cool.
•   Grind and store.

Note: 

•   Curry leaves should not be wet.
•   In same way we can do mint and coriander leaves powder.

Sambar Thool / Powder

Ingredients:

Dry Red Chilly - 1/4 kg
Coriander seeds - 1/2 kg
Pepper Corns - 1 cup
Cumin seeds - 1 cup
Methi seeds - 1/4 cup
Channa dhal - 1/4 cup
Thoor dhal - 1/4 cup
Urad Dhal - 1/4 cup
Raw rice - 1 cup
Turmeric (virali Manjal) - 100gm

Method:

•  Just mix all and blend.
•  Before blending keep it in sunlight for 1-2 days.

Banana Stem Juice

Ingredients:

  Banana Stem - 1/2 cup
  Lime Juice - 1 limes juice
  Sugar, Water - As reqd

Method:

• Blend all the above ingredients.
• You can also add fresh mint leaves.

Variation #1:

• You can cut the banana stem into pieces
• Add this to buttermilk and store it in refrigerator.
• You can take few pieces and add fine chop it.
• Add sugar to it and eat it raw.

Variation #2:

• You can finely chop the banana stem.
• And add add buttermilk to it and add a pinch of  a sugar and blend it.

Rich Juice

Ingredients:

Dried Fig - 2 
Dates - 2-3 (seedless)
Badam - 2
Milk - 1 cup
Honey - 1 tbsp or Sugar - 1 tbsp
Ice Cubes - As reqd.

Method:

• Soak dried fig, dates and badam in 3 tbsp of milk.
• After a while blend them.
• Add ice cubes, sugar and milk.
• Healthy milkshake is ready.

Quick Paal Kova

Ingredients:

Condensed milk - A tin
Curd - 2-3 tbsp (optional)
Ghee - 1 tsp   
Nuts - Fried (cashews, badam or any other nuts of your choice)

Method:

• Add the condensed milk to microwave safe bowl.
• Add Curd to this and mix well and microwave for 2 mins. 
• Now take it from microwave and mix well and add ghee.
• Mix nicely and mivrowave for 2 mins.
• If it is thick then it is done, if not just microwave for 2 more mins.
• Delicious paal kova is ready.
• Add the fried nuts and serve.

Egg Pancake

Ingredients:

  Egg - 1 -2
  Maida - 1 cup
  Milk - 1 cup
  Butter - 5 tbsp
  Baking soda - pinch
  Salt - pinch

Method:

• Beat the eggs and add all ingredients.
• Set this aside for 1/2 hr.
• If batter is too thick, add milk accordingly.
• Heat the pan and add a spoon of butter to it,
• Then add this batter and toast both sides.
• While serving sprinkle powdered sugar and serve.

Simple Recipes With Egg

Recipe #1 -  Omelette: 

• Beat the egg and add turmeric powder.
• Add pepper powder and salt.
• Heat pan and add this mixture.
• Simple omelet ready.

Recipe #2 - Veg Omelette:

• Same as recipe #1.
• Add finely chopped onion, grated carrot and curry leaves.
• Make Veg omelette.

Recipe #3 - French Toast:

• Beat the eggs and add sugar to it.
• Dip the bread pieces and toast it.

Recipe #4 - Pepper Egg:

• Take boiled eggs and slit it.
• Heat oil in pan and add pepper powder and salt.
• Saute for a min and then add eggs and mix well.

Recipe #5 - Scrambled Egg:

• Heat a pan and directly crack eggs to pan.
• Keep stirring for few mins.

Recipe # 6 - Egg dosa:

• Take a spoon of dosa batter.
• Add beaten egg to it.
• Then add veggies, salt, pepper powder.
• Heat tawa and make dosa.

ABC Juice

Ingredients:

Apple - 1/2
Carrot - 1/2
Beetroot - 1/4
Sugar - optional
Water - as reqd

Method:

• Peel the skin and make into small pieces.
• Add required water and blend it.
• If you like to have sugar, then add sugar while blending.
• Healthy juice.

Curry Leaves Chicken Thokku

Ingredients:

  Chicken - 1/4 kg
  Onion - 1 (diced)
  Tomato - 1/2 (diced)
  Garlic pods - 6
  Ginger - small piece
  Curry leaves - 3/4 cup
  Turmeric powder - 1 tbsp
  Chilly powder - 2 tsp
  Pepper powder - 1 tbsp
  Salt, Oil - As Reqd

Method:

• Grind onion, tomato, ginger, garlic and curry leaves to a paste.
• Add this to chicken.
• Then add turmeric, chilly, pepper powder and salt and mix well.
• Let this marination for 15-20 mins.
• Heat oil in a pan and add few curry leaves.
• Once it splutters add the marinated chicken.
• Cook this in medium range for 10 mins.

Dahi Kebab

Ingredients:

  Hung Curd - 1 cup
  Basin Flour - 3/4 cup
  Chilly powder - 1 tbsp
  Garam Masala - 1/2 tsp
  Cashew - 6-7 (finely chopped)
  Badam - 6-7 (finely chopped)
  Rice Flour - 4 tbsp
  Coriander leaves - Handful(finely chopped)
  Salt - to taste
  Oil - as reqd.


Method:

• Put the curd in muslin cloth and hand it for 2-3 hrs and collect the hung curd.
• Dry roast basin flour for 2-3 minutes and transfer to bowl.
• Add hung curd and mix this to a paste.
• Then add chilly powder, garam masala, salt and ginger garlic paste.
• Then add the nuts and mix well and make to kebab shapes.
• Dust this in rice flour and shallow fry.

Avacoda Milkshake

Ingredients:

Avacoda - 1
Sugar - 1/4 cups
Raisins - 5-6
Milk - 1 1/2 cups
Ice cubes - 2-3

Method:

• Cut the avacoda and remove the seed.
• Scoop the fruit.
• Add sugar, milk and ice cubes and blend it.
• Serve with raisins topping.

Note: Increase or decrease sugar content to your taste.

Carrot Kheer

Ingredients:

Carrots - 8
Sugar - 1/2 cup
Milk - 1 cup

Method:

• Boil the carrot for one whistle and strain the water.(peel skin and cut it)
• Now heat a pan and add this carrot paste and cook in low range.
• Now add sugar and mix well and let it cook for 5 mins.
• Let it cool. 
• You can store this in refrigerator and mix in milk when needed.
• You can mix this in cold milk or hot milk.

Pesarattu

Ingredients:

  Green gram (pachai payaru) - 1 cup
  Raw Rice - 1/4 cup
  Onion - 1 (diced)
  Green Chilly - 5
  Ginger - 1/4 inch 
  Cumin Seeds - 1/2 tsp
  Salt - As reqd

Method:

• Soak green gram and rice for 6-8 hrs.
• Take a jar add onion,chilly, ginger,cumin seeds and salt and grind.
• Then drain water and add green gram and rice and grind. 
• Add water accordingly.
• Batter should be of dosa maav consistency.
• Heat the oil and make dosas. 
• Serve it Allam Chutney or podi.

Note: You can immediately grind and use or you can let it ferment and then use.

Variation #1:

• Heat oil in pan.
• Add mustard, cumin seeds and curry leaves.
• Then add finely chopped onion and saute.
• Add this to batter and then make dosas.

Variation #2:
                       

• Make rava upma or arisi upma and take a cup of it and place inside dosa.
• This is pesarupma.

Allam / Ginger Chutney #1

Ingredients:

Dry Red chilly - 5
Urad dhal - 2 tsp
Ginger - 1 1/2 tbsp (finely chopped) 
Coconut - 1 1/2 tbsp
Jaggery - Little
Tamrind - Lemon size
Temper - Mustard, cumin, red chilly.
Salt, water, oil - As reqd

Method: 

• Heat oil in pan.
• Add chilly, urad dhal, ginger and saute.
• Transfer this to jar.
• Then add coconut, jaggery, tamrind and  salt.
• Grind it to a paste.
• Heat oil and add tempering items and add to chutney.
• Allam chutney goes good with pesarattu.

Variation #1:

• I added 1 1/2 tbsp of channa dal and 1/4 tsp of fenugreeek seeds.
• Also added little mustard seeds.
• Sauted all this and added while blending.

Maravalli Kaelangu Vadai

Ingredients:

  Maravalli kaelangu - 1 (big size, peel skin and grate it).
  Urad dhal - 1 1/2 cups
  Channa Dhal - 2 tbsp
  Raw rice - 1 tbsp
  Red Chilly - 5
  Fennel Seeds - 1 tbsp

  Salt,Oil - As reqd
  Onion - 1 (finely chopped)
  Curry Leaves - Handful (finely chopped)

Method:

• Soak urad dhal and raw rice for 2 hours.
• First grind salt, chilly and fennel seeds.
• Then drain water and add the soaked content and grind it for a while.
• Add in grated kaelangu and grind batter to vada batter consistency.
• Transfer this to a bowl.
• Add in fine chopped onions and curry leaves and mix well.
• Heat oil in pan and make vadas and fry it.

Tomato Thokku #2

Ingredients:

Tomato - 8
Red Chilly powder - 1 tsp
Coriander powder - 1 tbsp
Salt, water - As reqd
Oil - 1 tbsp

Method:

• Boil water in a pan and add tomatoes.
• Let it boil. After a while peel the skin and mash tomatoes.
• Heat the pan and add mashed tomatoes.
• Cook in low range till raw smell goes.
• Now add chilly powder, coriander powder and salt.
• Mix well. Add oil and mix well.
• Cook for few mins.

Tomato Thokku #I

Ingredients:

Tomato - 4 (finely chopped)
Garlic pods - 10-12 (finely chopped
Red Chilly powder - 1 - 1 1/2 tbsp
Temper - mustard and cumin seeds
Salt, oil and water - as reqd.

Method:

• Heat oil in pan and add tempering items.
• Then add tomato and garlic and saute for a while.
• Close the pan and cook in low range.
• All the water should dry off.
• Now add salt and chilly powder and mix well.
• Cook for few mins.
• Goes good with idly,dosa and upma.

Aloo Dum Gravy

Ingredients:

  Baby potatoes - 6
  Paneer - 1/4 cup (grated)
  Nuts - cashew, badam (finely chopped)
  Garlic pods - 8 (finely chopped)
  Green chilly - 2 -3 (finely chopped)
  Cashew paste - 1-2 tbsp
  Fresh Cream - 1 tbsp
  Turmeric powder - 1/2 tsp
  Coriander and curry leaves - to garnish
  Salt, Water, oil - as reqd

Method:

• Add turmeric powder and boil potatoes.
• Scoop on top(potato) and stuff paneer and nuts.
• Fry it and keep aside.
• In a pan add oil, then add garlic, curry leaves and green chilly.
• Saute for a while and then add salt and turmeric powder and mix well.
• Now add cashew paste and fresh cream and mix well.
• Let it boil for few mins.
• Garnish with coriander leaves and serve.

PMC Masala

Ingredients:

  Paneer - 150 gms
  Mushroom - 150 gms
  Green Capsicum - 150 gms
  Onion - 2 (finely chopped)
  Tomato - 2 (finely chopped)
  Green chilly - 2
  Fennel seeds - 1 tbsp
  Brinji leaf - 1
  Cloves and Lavangam - 2 each
  Coriander powder - 3 tbsp
  Turmeric powder - 1/2 tbsp
  Pepper powder - 3 tbsp
  Salt, Oil - As reqd.
  Curry Leaves - Little

Method: 

• Heat oil and add brinji leaf, cloves, lavangam and fennel seeds.
• Then add onion and tomato and saute for a while.
• Add  diced paneer, mushroom and capsicum and saute.
• Add green chilly and then let it boil for few minutes.
• Now add the pepper, coriander and turmeric powder and mix well.
• Add salt and curry leaves and mix well and serve hot.

Pav Bhaji #1

Ingredients:
  
 Onion - 2 (finely chopped)
 Tomato - 4 (finely chopped)
 Ginger garlic paste - 1 1/2 tbsp
 Green chilly - 4 (finely chopped) or Red chilly powder - 1 tsp
 Pav Bhaji Masala - 1 1/2 tbsp
 Green capsicum - 1 (finely chopped)
 Green peas - 1/4 cup
 Cauliflower - 1/4 cup
 Potato - 1/4 cup
 Tomato puree - 1/4 cup
 Butter - 2 tbsp
 Lime - squeeze a quarter and keep
 Coriander leaves - to garnish
 Pav buns - As reqd (apply butter and toast it)
 Oil, Water, Salt - As reqd.

Method:

• Boil the veggies(other than capsicum) and mash it,
• Heat oil in pan and add onion and saute.
• Then add gingergarlic paste and other ingredients one by one.
• Add the boiled veggies to the gravy and then capsicum.
• Let it boil.
• Finally add lime juice and turn off the range.

Pav Bhaji Masala

Ingredients:

Cinamon Stick - Small piece
Cloves - 3
Elaichi - 2
Fennel seeds - 1/4 tbsp
Marati Mokku - 1
Amchur Powder - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Dry Red Chilly - 3 - 4
Cumin seeds - 1 tbsp
Hing - a pinch
Turmeric Powder - a pinch

Method:

• Dry roast all the ingredients other than amchur powder and hing.
• After roasting add amchur powder and hing.
• Let it cool.
• Grind and store it.

Simple Gravy

Ingredients:

  Onion - 1
  Tomato - 1
  Green chilly - 2 - 3
  Temper - Mustard, cumin seeds, curry leaves and coriander leaves.
  Salt, Oil, water - As reqd.

Method:

• Heat oil in pan and add tempering items.
• Then add onion and saute.
• Then add chilly and tomato and saute till raw smell goes.
• Then add little water and required salt.
• Goes good with chapati.

Note: You can add boiled egg to this gravy or directly add beaten egg to this gravy.

Channa Masala # 1

Ingredients:

  Channa - 1 cup(soak in water overnight)
  Tomato - 1
  Onion - 1
  Cloves - 2
  Cinnamon stick - small piece
  Green chilly - 2 or Red chilly powder - 1tbsp
  Curd - 1/2 tbsp
  Cashews - 6
  Chat Masala - Pinch(optional)
  Salt, Water, Oil - As reqd.

Method:

• Pressure cook channa (add little salt) and set aside.
• Heat oil in pan and add cloves, cinnamon.
• Then add onion and tomato and saute.
• Add the chilly or chilly powder, cashews, salt.
• Let it cool and then  add few boiled channa to it and grind it.
• Heat oil in pan and add the grinded paste.
• Let it boil for few mins, then add curd and boiled channa.
• Cook for few mins. Add Chat masala.
• Garnish with coriander leaves(you can also garnish with finely chopped onions).
• Goes good with Parota, chapati and poori.

Variation #1:

• Instead of channa, you can add finely chopped cauliflower.
• Add turmeric powder, salt and boil cauliflower.
• Finely chop it and add to gravy.
• And that's Cauliflower chops gravy.

Variation #2:

• Instead of channa you can add paneer.
• Saute Paneer in oil and put in luke warm water.
• Add this to gravy.
• And that's Paneer Gravy.
• If you use butter instead of oil then its paneer butter masala.

Potato Masala

Ingredients:

  Potato - 3 (Boil & mash it)
  Green chilly - 2
  Turmeric powder - 1/2 tbsp
  Raw Rice flour - 1/2 tbsp (mix in water and keep aside)
  Onion - 1 (finely chopped)
  Tomato - 1 (finely chopped)
  Temper - mustard, cumin seeds, curry leaves.
   Oil, water, salt - As reqd

Method:

• Heat oil in a pan and add tempering items.
• Add onion, tomato and chilly and saute for a while.
• Then add salt, mashed potato and water.
• Add turmeric powder and let it boil for 5 mins.
• Now add the rice flour mix and mix it.
• Garnish with coriander leaves and serve.
• Goes good with poori.

Vegetable Kurma #1

Ingredients:

Carrot - 1
Beans - 3
Potato - 1-2
Onion - 1
Green Chilly - 3
Tomato - 1/2
Coconut - 1 cup(grated)
Garlic pods - 3 - 4
Ginger garlic paste - 1 tbsp
Roasted gram - 2 tbsp
Cashew - 4-5(optional)
Cloves - 2
Cinamon stick -small piece
Fennel seeds - 1 tbsp
Coriander powder - 1 - 2 tbsp
Salt, water - As reqd

Method:

• Heat oil in pan and add the garam spices.
• Then add chilly, tomato, onion, garlic and ginger garlic paste.
• Saute for a while and then add coconuts.
• Add required salt and cumin powder.
• Let it cool and then grind it to paste.
• Heat oil to pan and add the grinded paste.
• Add the boiled veggies and water.
• Let it boil.
• Goes good with chapati, poori, dosa and rice.

Variation #1:

• Instead of veggies you can add boiled eggs.
• And thats egg kurma.

Variation #2:

• Similarly you can add chicken pieces to it.
• Marinate chicken with ginger garlic paste, turmeic powder and little salt.
• Dont add ginger garlic paste to gravy as we have used for marination.
• And thats chicken kurma.

Avial

Ingredients:

  Boiled Veggies - Of your choice
  Green Chilly - 2
  Garlic pods - 6 (optional)
  Coconut - 1/2 cup (u can increase or decrease acc)
  Curd - 2 cups
  Cumin Seeds - 2 tbsp
  Salt - As reqd

Method:

• Grind coconut, green chilly and cumin seeds.
• Heat oil in pan and add the veggies and the grinded paste.
• Saute till raw smell goes.
• Add  salt and curd and cook in very low range.
• Serve it with Adai.

Mor Kozhambu

Ingredients:

  Coriander seeds - 1 tbsp
  Channa dhal - 1 tbsp
  Raw Rice - 1/2 tbsp
  Coconut -2 tbsp(grated)
  Butter milk - 1 1/2 cups
  Turmeric powder - 1 - 2 tsp
  Green Chilly - 5
  Temper - mustard, cumin, curry leaves and red chillies
  Salt, Oil, water - As reqd

Method:

• Soak the first 3 ingredients in water for 1/2 an hour.
• Grind the soaked ingredient with coconut and chilly.
• Heat the pan and add the grinded paste and cook in low range.
• Then add salt, turmeric powder and butter milk.
• When butter milk raises turn off the range.
• Heat oil in pan and add tempering items.
• Add this to the gravy.
• Goes good with rice and idly.

Note: 

• I have boiled and added chau chau.
• You can add white pumpkin or bindhi or broad beans.