Viral Cheesy Maggi Noodles

 

Ingredients:

Maggi pack - 1
Maggi Masala sachet - 1
Cheese - 3
Red Chilly flakes - 1/2 tsp
Pizza sauce - 1 tbsp
Red Chilly powder - 1/4 tsp
Garam Masala - 1 tsp
Fresh Cream - 2 tbsp
Milk - 1 cup
Unsalted butter - 1 tbsp

Method:

• Heat a pan and add in butter.
• Cook in low flame.
• Place the cheese slices.
• Add in sauces and spice powders and mix well.
• Add in fresh cream and milk and mix well.
• Add in maggi and maggi masala.
• Add in sesasoning and mix well.
• Serve hot.

Chapathi Noodles #2

 
Ingredients:

Chapati - 5
Onion -1 (thin slices)
Tomato -1 (deseed and thin slices)
Capsicum - 1 (thin slices)
Paneer Gravy - 2-3 tbsp

Coriander Leaves - Little (fine chop)

Salt, Oil - As reqd

Method:

• Roll chapati's and cut into thin strips and set aside.
• Heat oil in pan and add onion and saute for a while.
• Add the salt and paneer gravy and mix up.
• Add chapathi and mix well.
• Garnish with coriander leaves and serve hot.

Note:

We can add any leftover gravy and make this.

Karuvaepillai Pongal

 

Ingredients:

Raw rice - 1 cup
Moong dal - 1/4 cup
Curry Leaves - 
Cashews - 6-8
Black pepper corns - 1 tsp
Cumin seeds  - 1 tsp
Ginger - small piece (Crushed)
Salt, Water, Ghee - As reqd

Method:

• Wash and clean rice and dal.
• Add it to a bowl, to this add water, salt and mix well.
• Heat ghee in pan and add a cup of curry leaves.
• Saute it crisp and add to blender and powder it.
• Heat ghee in pan and roast cashews and set aside.
• To the same pan add in coarsely crushed pepper corns and cumin seeds.
• Add in ginger pieces and curry leaves and saute.
• Cook in low flame.
• Add in cooked and mashed rice and dal mix.
• Add in blended curry leaves powder and mix well.
• Add in ghee and mix it.
• Serve hot with coconut chutney.

Poha Veggie Paniyaaram

 Poha Veggie Paniyaaram

Ingredients:

Poha - 1 cup
Potato - 1 
Beetroot - 1/2
Onion - 1 (fine chop)
Garlic - 2 (crushed)
Red Chilly powder - 1/2 tsp
Cumin powder - 1/8 tsp
Garam masala  - a pinch
Curry Leaves - Little
Coriander Leaves - Little
Salt, Oil - As reqd

Method:

• Soak the poha in water and let it soften.
• Grate the beetroot and squeeze gently to remove little water.
• Now boil potato and mash it.
• In a bowl add in mashed potato.
• Add in mashed poha to this.
• Add in beetroot and spice powders.
• Add in chopped coriander leaves and curry leaves.
• Add in salt and mix well.
• Heat paniyaaram pan and add in oil in each case.
• Make small balls our the mixture and place in each case.
• Flip and cook in medium flame, until crisp.

Masala Stuffed Roti

Masala Sutffed Roti

Ingredients:

Onion - 1 (fine chop)
Ginger garlic paste - 1 tbsp
Tomato - 1 (fine chop)
Curry Leaves - a sprig
Coconut - 1/4 cup (grated)
Tumeric - 1/4 tsp
Chilly powder - 3/4 tsp
Garam Masala -  1/2 tsp
Salt, Oil, Water - As reqd

For Dough:

Wheat flour - 1 cup
Salt - As reqd
Oil - 1 tbsp
Water - 1/2 cup or As reqd

Method:

• Heat oil in pan and add in mustard seeds.
• Add in onion and saute in medium flame.
• Add in ginger garlic paste and saute in medium flame.
• Add in tomato and cook till it turns mushy.
• Add in spice powders, salt and chopped curry leaves.
• Let the masala cook for a while.
• Add in grated coconut and mix well.
• Let it cook for 2 mins.
• Transfer to bowl and let it cool.
• Now in a bowl, add in flour and salt and mix well.
• Add in oil and mix well.
• Add water little by little and make a soft dough.
• Make medium size balls out of it (not as big as chapathi and not as small as poori).
• Dust with flour and roll it thin.
• Place the sutffing in middle and  nring corners together and seal it.
• Pinch in centre such that stuffing does'nt come out.
• Gently flatten it and repeat the same with remaining dough.
• Add in 3 tbsp of oil in pan and place the prepared dough.
• Flip and cook both sides.
• Serve hot.
• Yields 8-9 stuffed roti.

MalliPongal

 

Ingredients:

Raw rice - 1 cup

Moong dal - 1/4 cup

Ginger - Little (crush)

Black pepper corns - 3 tsp (crush)

Cumin seeds - 1 tsp

Green Chilly - 2

Coriander leaves - Handful + Little

Curry Leaves -  a sprig

Cashews - 6-8

Hing - a pinch

Rock Salt - 3/4 tbsp

Water - 

Ghee - 4 tbsp

Method:

• In a bowl add in rice and dal and mix it.
• Add in coriander leaves, green chilly to a blender and blend them to a puree.
• Add this to rice and dal mix.
• Now add in hing, salt and mix well.
• Add required water and pressure cook for 5 whistles.
• Now heat ghee in pan and add in cashews.
• Roast them and set aside.
• To the same pan add in crushed pepper corns and cumin seeds.
• Add in crushed ginger pieces and curry leaves.
• Cook in low flame.
• Add in fine chopped coriander leaves.
• Now add in boiled rice and dal to this and mix well.
• Add in fried cashews and add little ghee.
• Cook for 2-3 mins.
• Serve hot with coconut chutney.

Godhumai Rava Masalabath

 

Ingredients:
SambaGodhumai Rava - 2 1/2 cups
Onion - 1 (fine chop)
Tomato - 1 (fine chop)
Green chilly - 1
Cashews - 5-6
Carrot - 1/2 (fine chop)
Beans - 4 (fine chop)
Green peas - 2 tbsp 
Ginger - Small piece (crushed)
Turmeric powder - 1/4 tsp
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Curry Leaves - A sprig (fine chop)
Coriander Leaves - Little (fine chop)
Salt, Water, Ghee - As reqd

For Masala:
Urad dal - 1 tsp
Channa dal - 1 tsp
Coriander seeds - 1 1/2 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Poppy seeds - 1 tsp
Black pepper corns - 1/4 tsp
Cloves - 2 
Cinnamon stick - small piece
Dry Red Chilly - 3

Method:

• Boil the veggies and set aside.
• Dry roast rava and set aside.
• Add items under "for masala" and dry roast it.
• Add the poppy seeds and the end.
• Let it cool and blend it to fine powder and set aside.
• Boil water in a pan and set aside.
• Heat oil and ghee in pan and add urad dal.
• Once color changes to mild brown add in mustard seeds and cumin seeds.
• Cook in medium flame.
• Add in onion, green chilly and ginger and saute well.
• Add in tomatoes and cook till it turns mushy.
• Add in boiled veggies (don't overboil).
• Add in turmeric powder, salt and grounded masala.
• Add in hot water.
• Add in roasted rave and mix gently and cook in low flame
• Cook till its done.
• Now heat ghee in a pan and roast cashews.
• Add this to masalabath.
• Serve hot with coconut chutney.

Egg Kothu Idly

Ingredients:

Idly - 12

Egg - 2 - 3

Onion - 1 (fine chop)

Tomato - 1 (fine chop)

Green Chilly - 1

Ginger garlic paste - 1/2 tbsp

Garam Masala - 1/2 tsp

Turmeric powder - 1/ 4 tsp

Kashmiri chilly powder - 3/4 tsp

Chicken Masala - 1/2 tsp

Pepper Powder - 1/4 tsp

Fennel powder - 1/4 tsp

Coriander powder - 1 tsp

Coriander Leaves - Fine chop

Curry Leaves - Fine chop

Salt, Water, Oil - As reqd

Method:

• Roughly crumble idlies and set aside.
• Heat oil in pan and cook in medium flame.
• Add in curry leaves, onions and saute for a while.
• Add in chilly, ginger garlic paste and saute.
• Add in tomatoes and cook till it turns mushy.
• Now add in salt and spice powders and mix well.
• Add in idilies and mix well.
• Mince it well, can use two laddles and do this.
• Then make a well in center and add in eggs and mix well.
• Keep tossing and mxing.
• If you have any non veg gravy, you can add 1/4 cup of that and mix it.
• I did'nt use any gravy.
• Garnish with coriander leaves and serve hot.
• 
  

Aloo Paratha #2

 

Ingredients:

Wheat flour - 2 cup
Potato - 3

Onion - 1 (fine chop)
Red chilly powder - 1 tsp 
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp

Coriander Leaves - little
Salt,Water, Oil - As reqd

Method:

• Boil the potatoes and mash it.
• To it add turmeric powder, chilly powder and cumin powder.
• Add in coriander leaves.
• Mix this well.
• Add in flour and salt and mix well.
• Now add tsp of oil and then water little by little.
• Make a soft dough.
• I added fine chopped onions at this stage and mixed well.
• Using onions is optional.
• Make small balls out of the prepared dough.
• Dust with flour and roll out.
• Heat a tawa and drizzle ghee.
• Make parathas and serve hot with pickle or raita or as such.
• I served the parathas with garlic thokku.

Restaurant Style Crispy Dosa

Ingredients:

Raw rice - 1 cup
Idly rice - 1 cup
Urad dal - 1/4 cup
Channa dal - 2 tbsp
Fenugreek seeds - 1/4 tsp
Salt, Water - As reqd

Method:

• Soak rice, dal and fenugreek seeds in water.
• Soak it for min 3 hours.
• Then drain the water to a bowl.
• Add the content to blender and add required salt.
• Add water acc and blend to a coarse pate.
• Let it ferment overnight.
• Yields crispy dosa.

Note:

• You can add sugar(like 1 1/2 tsp) to the batter while blending, which is optional.
• Or at the time of making dosas add little rava and mix up, this is also optional.

Onion Paratha / Pyaaz Ka Paratha

 

Ingredients:

For Dough:

Wheat flour - 1 cup

Oil - 1 tsp

Water, Salt - As reqd

Masala:

Onion - 2 (thin slices)

Kashmiri Chilly powder - 1 1/4 tsp

Coriander powder - 1 tsp

Garam Masala - 1/2 tsp

Green Chilly - 1 (deseed and fine chop)

Coriander leaves - Little (fine chop)

Method:

• In a bowl add in wheat flour, salt and mix well.
• Add in oil and mix it.
• Add water little by little and make a soft dough.
• Set this aside.
• In other bowl add in ingredients under masala and mix it.
• Dust the surface with flour and roll out the dough.
• Place the masala on one end and sprinkle salt.
• Roll it tight and make roll it again.
• Refer pics above.
• Dust with flour and roll out the dough.
• Heat a tawa and brush with ghee.
• Place the paratha and cook in medium flame.
• Flip and cook both sides and serve hot.
• Yields 3 parathas.

Green Peas/Matar Poori

Ingredients:
Wheat flour - 1 1/4 cup
Green Peas - 1/2 cup
Green Chilly  - 1 (small)
Red Chilly powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Coriander powder - 1/2 tsp
Salt, Water, Oil - As reqd

Method:

• In a bowl add in peas and chilly and blend it.
• Now in a bowl add in flour, salt and mix well.
• Add in spice powders and mix it.
• Add in blended puree and mix well.
• Add water little by little to make a soft dough.
• Add little oil to the dough and set aside for 10 mins.
• Dust the surface with flour and pinch a ball size dough.
• Roll it out.
• Heat oil in pan.
• Fry them in low to medium flame.
• Serve hot with gravy of your choice.

Beetroot Poori

                                         

Ingredients:

Wheat flour - 1 1/4 cup

Beetroot - 1 (small size)

Salt, Water, Oil - As reqd

Method:

• Peel the skin and chop beetroot roughly.
• Pressure cook them till in boiled.
• Strain the water and set aside.
• Now add the strained beetroot to blender and make puree.
• In a bowl add in flour and salt and mix well.
• Add in puree and mix well.
• Add the beetroot water little by little and make soft dough.
• Set aside for 10 mins.
• Dust the surface with flour and pinch a ball out of dough.
• Roll it (not too thin and not too thick).
• Heat oil in pan and fry them in low to medium flame.
• Serve hot with gravy of your choice.

Coriander/Malli Chutney & Podi Idly

 

Ingredients:

For Podi Idly:

Idly  - 4-5 

Idly podi - 4 tbsp

Ghee - 1 1/4 tbsp

For Chutney:

Coriander - a bunch (medium size)
Tomato - 1 (if small 2)
Garlic - 4
Green Chilly - 1
Dry Red chilly  - 1
Coriander seeds - 1 tsp
Urad dal - 2 tbsp
Channa dal - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Curry Leaves - a sprig
Oil, Salt, Water - As reqd

Method:

• Heat oil in pan and add in urad dal and  channa dal.
• Cook in medium flame.
• Once color changes to mild brown add in ginger, garlic and saute.
• Add in coriander seeds and tomato and cover and cook.
• Cook till tomatoes turn mushy.
• Add in coriander leaves and toss it.
• Let this cool.
• Add salt and water and grind it.
• You can grind it coarsely as they give in hotel.
• Now heat oil in pan add in urad dal, mustard seeds and cumin seeds.
• Deseed and add dry red chilly .
• Add in curry leaves.
• Now add  this to chutney.
• This is the one served in murgan idly Kadai.
• Now for podi idly, take a plate and add podi idly.
• Add in ghee and mix it.
• Now take idly and coat each in ghee podi.
• Serve hot with chutney.

Sooji Vegetable Adai

Ingredients:

Sooji/Rava - 1 cup
Rice flour - 2 tbsp
Curd  - 1 tbsp
Onion - 1 (fine chop)
Carrot - 1 (small, grate)
Beetroot - 1/4 (grate)
Chilly powder - 3/4 tsp or Green Chilly - 2 (fine chop)
Cumin powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Curry Leaves - a sprig(fine chop)
Coriander Leaves - Little (fine chop)
Salt, Water, Oil - As reqd

Method:

• Dry roast rava and add it to a bowl.
• Add in salt and mix it.
• Add in rice flour and curd and little water and mix it.
• Set this aside, app 5-6 mins.
• Now water will be absorbed.
• Add in other ingredients and mix well.
• Add water to get the desired consistency.
• It should be neither thin nor thick.
• Heat a tawa and drizzle oil.
• Pour a laddle of batter and spread.
• Flip and cook both sides.
• Serve hot with coconut chutney.
• Yields 8 medium size adai.

Sooji Potato Masala Poori

 

Ingredients:

Wheat flour - 1 /2 cup

Rava/Sooji -  1/2 cup

Potato - 1 (boiled)

Coriander leaves - 2 tbsp (fine chop)

Red Chilly flakes - 1 tbsp

Cumin powder - 1/2 tsp

Water - 1 cup

Salt, Oil - As reqd

Method:

• Boil the potato and mash it and set aside.
• In a bowl add in hot water and sooji.
• Mix this and set aside for 10 mins.
• Add in wheat flour, salt and boiled and mashed potato.
• Add in chilly flakes, cumin powder and coriander leaves.
• Mix well and make a dough.
• Add water only if needed.
• Apply oil to the dough and set aside for 10 mins.
• Heat oil in pan and fry the pooris.
• Serve hot with potato masala or gravy of your choice.

ChurChur Paratha

ChurChur Paratha

Ingredients:

Wheat flour - 1 cup
Salt, Water, Oil - As reqd
Garlic - 10-12 (grated)
Coriander Leaves - Handful (fine chop)
Kashmiri Chilly powder - 1 tsp
Cumin powder - 1/2 tsp

Method:

• In a bowl add in flour, salt and mix well,
• Add in water and make a soft dough.
• Now make balls out of it.
• In a bowl mix the chilly and cumin powder and set aside.
• Now take a ball and roll it thin.
• Apply little oil all over it and sprinkle little spice mix.
• Then sprinle little flour.
• Use knife or pizza slicer and make slits.
• Now roll it.
• Or fan fold and roll as we do for parotta.
• Now top the rolled dough with little garlic and coriander leaves.
• Gently press it and roll it.
• Heat a tawa and drizzle oil.
• Place the paratha and cook in medium.
• Flip and cook both sides.
• Serve hot with gravy of your choice.

Tomato/Thakaali Dosa

Ingredients:

Dosa Batter - 3 cups
Rava - 1 tbsp
Besan flour - 1 tbsp
Tomato - 1 
Dry red Chilly - 2
Kashmiri chilly - 1 or Kashmiri Chilly powder - 1/4 tsp
Hing - Little
Garlic - 2
Salt, Water, Oil - As reqd

Method:

• In a blender, add in tomato ( if tomato is big, add one if not 2 medium size).
• Add in dry red chilly,  kashmiri chilly, garlic, hing and salt.
• Blend this to a puree.
• Now in a bowl add in dosa batter and blended puree.
• Mix well.
• If it is thick can use to make dosas as such.
• If not, add in rava and besan flour and mix well.
• If you find the batter to be thin even after adding these two.
• Then add in a tbsp of rice flour.
• Set this aside.
• Heat a dosa tawa and pour a laddle of batter.
• Drizzle oil and cook in medium flame.
• Serve hot with chutney/sambar/podi.

Pudhina Dosai

Ingredients:

Dosa Batter - 1/2 cup
Mint leaves - Handful or small bunch
Coriander leaves - Little
Green chilly - 2
Garlic - 3
Ginger - small piece
Salt, Water, Oil - As reqd

Method:

• In a blender add in washed mint leaves and coriander leaves.
• Add in chilly, garlic and ginger.
• Add in little salt and little water and blend it.
• Add this to a bowl.
• To this add in 1/2 cup or more as per your taste.
• Heat dosa tawa and pour in a laddle of batter.
• Spread it thin and drizzle oil.
• Cover and cook in medium flame.
• Serve hot with chutney of your choice.

Masala Kaara Kozhukattai - Leftover Rice

                                   

Ingredients:

Leftover Rice - 1 1/2 cup

Rice flour - 1 cup

Onion - 1

Tomato - 1

Turmeric powder - 1/4 tsp

Coriander powder - 2 tsp

Red chilly powder - 2 tsp

Curry leaves - a sprig

Coriander leaves - Little

Salt, Water, Oil - As reqd

Method:

• To the blender add in rice and blend it to fine paste.
• Don't add any water 
• Transfer this to bowl.
• Add in salt, rice flour little by little.
• Make a soft dough.
• Now grease your hands and make small balls.
• Place this in greased plate.
• Steam for 10 mins.
• Heat oil in pan and add in mustard seeds.
• Add in fine chopped curry leaves.
• Add in onion puree and saute in medium flame.
• Add in tomato puree and little water.
• Cook in medium flame.
• Add in required salt, spice powders and mix well 
• Once oil oozes, add in steamed balls.
• Toss well.
• Garnish with coriander leaves and serve hot.