Omapodi

Ingredients:

Besan flour - 100 g
Rice flour - 1/4 cup
Turmeric powder - 1/2 tsp
Hing - a pinch
Water - 1/4 cup
Salt - 3/4 tsp
Hot Oil - 1 tbsp
Curry Leaves - a sprig
Oil - To deep fry

Method:

• In a bowl add besan flour, rice flour and turmeric poowder.
• Add in hing, salt and mix well.
• Add hot oil to this and mix with spatula.
• Now add water little by little and make a soft dough.
• Grease the omapodi mould and fill the dough.
• Heat oil in pan and make omapodi.
• Fry them in low flame.
• Now turn off range and fry curry leaves.
• Crush the omapodi (you can have as such too).
• Add in curry leaves and toss well.
• It weighed around 160 g.

Note:

• We can also add omam water.
• In that case soak 1 tbsp omam (ajwain) in half cup water.
• Now add soaked omam to blender and add water and blend it.
• Strain and take the clean omam water.
• Add required amount to flour and make soft dough.

Onion Bonda #2

Ingredients:

Besan flour - 1/2 cup
Rice flour  - 2 tbsp
Rava - 1/2 tbsp
Onion  -1 1/2 (fine chop)
Green Chilly Sauce - 1/2 tbsp
Chilly powder - a pinch
Curry Leaves - Little (fine chop)
Coriander Leaves - Little (fine chop)
Ginger - Small piece (fine chop)
Hing - a pinch
Baking soda - a pinch
Hot oil - 1 tbsp
Salt, Oil, Water - As reqd

Method:

• In a bowl add besan flour, rice flour and rava.
• Add salt and mix well.
• Add in sauce, chilly powder, hing.
• Add in onion, ginger, coriander leaves and curry leaves.
• Mix this well.
• Add hot oil to this and mix with spatula.
• Now add water little by little and make a semi-thick batter.
• Add in baking soda and mix well.
• Heat oil in pan and make small bondas and add to oil.
• Cook in low flame.
• Deep fry these and serve hot with chutney.

Garlic Rice

Ingredients:

Rice - 1 cup
Garlic - 12
Small onion  - 10
Dry Red Chilly - 4
Ginger - small piece
Curry Leaves - two sprig
Tamrind - small piece (pea size)
Urad dal - 1 tbsp
Channa dal - 1 tsp
Mustard seeds - 1 tsp
Hing - a pinch
Salt, Oil - As reqd

Method:

• Heat oil in pan and add urad dal and channa dal.
• Cook in low flame.
• Once it turns into mild brown color, transfer to plate.
• To the same pan add dry red chilly and ginger and saute for few seconds.
• Transfer to plate.
• Now to the same pan add garlic, onion and saute for a while.
• Add in tamrind and curry leaves(a sprig) and saute.
• Transfer this to plate.
• In a blender add salt, roasted dal and chilly and blend it.
• Then add other ingredients and blend it coarsely and set aside.
• Add required amount to the boiled rice and mix well.
• Now heat oil in pan and add mustard seeds.
• Add in curry leaves and once it splutters and add it to rice.
• Serve hot.

Note:

• I made half quantity of this.
• Also the thokku will go good with idly/dosa too.

Lemon Rice

Ingredients:

Rice - 1 cup (boiled)
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Chann dal - 1 tsp
Dry Red Chilly  - 1
Green Chilly  - 1
Lemon juice - 1 Limes
Turmeric powder - 3/4 tsp
Hing - Little
Curry Leaves - a sprig
Salt, Oil - As reqd

Method:

• Heat oil in pan and add mustard seeds.
• Add in cumin seeds, urad dal and channa dal.
• Add in dry red chilly and green chilly and saute.
• Cook in low flame.
• Add in curry leaves, turmeric powder and hing.
• Mix well and turn off the range.
• Add in lime juice and mix well.
• Now add this to boiled rice and add required salt.
• Mix this well and serve with papad or poreyal of your choice.

Pulikaichal #2

Ingredients:

Dry Red Chully - 5
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Curry Leaves - a sprig
Turmeric powder - 1 1/2 tsp
Hing - a pinch
Nalennai - 2 - 3 tbsp
Tamrind - lemon size
Jaggery - small piece

Pulikaichal podi:

Dry Red Chilly - 6
Coriander seeds - 1 tbsp
White Sesame seeds - 1 tsp
Pepper corns - 10-12 corns
Fenugreek seeds - 1 tsp
Salt - 1 1/2 tsp

Method:

• Soak lemon size tamrind in a water.
• Strain the water and set aside.
• In a pan dry roast ingredients under "podi" and set aside.
• Let it cool and grind it to fine powder.
• Now heat oil in pan.
• Cook in low flame.
• Add in mustard seeds, cumin seeds.
• Add in urad dal,channa dal and curry leaves.
• Add in dry red chilly (break into half, deseed and add).
• Add in turmeric powder, hing and mix well.
• Now add tamrind water and let it boil in high flame.
• Once it is reduced to half, reduce the flame.
• Cook in low flame and add in podi and keep stirring.
• Or else it might get burnt easily.
• Add in jaggery piece.
• Once it is of thick consistency,turn off and let it cool.
• This yielded app 175 g.
• When needed mix in rice and add tempering to it.