Rawa laddu

A simple laddu made from semolina [rava]

Ingredients:
1 cup fine wheat sooji/rava
1 cup sugar
2-3 cloves
Few strands saffron(optional)
1 tea spn raisins
1/2 tea spn cardamom powder
1/2 cup water
1-2 tbl spn Ghee

Method:
Slightly crush cloves and keep aside.
Heat ghee and add cloves, raisins. The cloves and raisins slightly puff up in hot ghee. Add sooji and fry on medium heat mixing continuously till a nice aroma comes out of it. Take out the sooji in a plate.
In the same pan, add water, sugar and heat. Add the saffron strands. Boil it for few minutes.
Switch off the heat and add sooji and mix well. Add cardamom powder and mix well. At this stage, the mixture becomes too watery which is perfectly fine. It gets dry as time passes. Close the lid of the pan and let it sit for about 15-20mins.
When it is dried and can be handled, apply some ghee to hands and make laddoos.
When they are cooled to room temperature, store in air tight containers. Finish them within 1 week.

Makes about 8-10 laddoos

PS:
The cardamom powder should not be added till the end. If it is added before, theladdoos loose their aroma.
Some people add milk at the end when the laddoo mix becomes too dry. Avoid this situation as much as possible. This decreases the shelf life.
If the mixture does not get dry after keeping for about 20mins, you can slightly heat it to get it dry.
If the rava is not roasted properly, the laddoos

Rava dosa

Ingredients

Riceflour-1 cup
Rava or sooji- ½ cup
Maida- ¼ cup
Salt to taste

For seasoning

Mustard seeds- ¼ tsp
Green chillie-1 chopped finely
Pepper- a few
Curry leaves- a few
Ginger- a small piece chopped finely
Coriander leaves- a few chopped finely
Onion- ½ chopped finely
Oil and ghee

Method

Mix the rice flour, maida and rava and add water and salt to it. 

The batter should be watery and flowing. Heat 1 tsp of oil in a pan and add mustard seeds, when it splutters add onions and other ingredients .Fry for 2 minutes till the onion turns transparent. Add this to the rava batter.

Heat the tawa (the tawa should be very hot while u are pouring the batter) and take one ladleful of batter and spread on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa. 

Drizzle ½ tsp of oil and ¼ tsp of ghee on the sides. 

When it becomes golden brown turn it over.

Serve hot with sambar.

Aloo curry

Aloo curry

Ingredients

Potatoes- 5
Onions - 1 large chopped finely
Garlic- 5 cloves or garlic paste- 1 ½ tsp
Chilli powder- 1tsp
Turmeric powder- ¼ tsp
Garam masala -½ tsp
Mustard seeds- ¼ tsp
Curry leaves- 1 sprig
Coriander leaves- 2 tsp finely chopped
Oil - 4 tsp
Salt to taste


Method

Grind garlic to a paste. Pressure cook potatoes , peel the skin and cut them into cubes.
Heat oil in a pan add mustard seeds. When it splutters add the curryleaves and garlic paste. 
Fry till the raw smell of the garlic disappears and add onions . fry for some time and add chilli, turmeric ,garam masala powders along with salt. 
Then add the potatoes. Mix well, Simmer the flame , close with a lid and cook for 10 to 15 mins. Garnish with coriander leaves and serve hot

Masala Pachapayaru Sadam {green lentils rice ]

Masala Pachapayaru Sadam

Ingredients:

Pachaipayaru  - green gram
Green gram sprouts -    ¼ cup
Cooked rice -  1 cup (loose form)
Garlic  -   4 pods
Chilli powder - 1 spoon 
Garam masala powder - 1 spoon
Curry leaves
Tomato - 1
Ghee - 2 spoons
Salt
Small onion - 6
Green chilli - 1  

Method:

Cut green chilli, garlic, onion and tomato into pieces.
Heat oil in a pan and add green chilli, garlic, curry leaves,
onion, tomato and saute.
Add masla powder, chilli powder, salt and fry well.
Add cooked rice, sprouts mix well and remove from stove.

SPICY OATS UPMA

INGREDIENTS-

Oats- 2 cups

Minced ginger- ½ tsp

Ghee- 3 tsp

Curry leaves—a few

Water- 4 and 1/2 cups

Urad dal- 1 tbsp

Salt- as required

Channa dal- 2 tsp

Asafeotida- a pinch

Mustard seeds- 1 tsp

Sliced green chilies- 3 (chopped)

Dried red chilies- 2

Sliced onion- 1

Oil- as required

PROCEDURE

Roast the oats in a pan without oil for about 3 mins and keep it aside. 

Heat some oil in the pan and add urad dal, chana dal, mustard seeds, green chillies, dry red chillies and fry for some time till the dal turns golden brown. 

Now add sliced onions, minced ginger and curry leaves.

Sauté the onions till they are tender, add asafetida and salt. 

Add water and allow it to boil for some time and then add the roasted oats.

 Keep stirring till all the water is absorbed and oats are thoroughly cooked and serve hot!!

SERVING TIPS- TASTES BEST WITH TOMATO CHUTNEY, AND SHOULD BE CONSUMED IMMIDIATELY WHEN HOT ONLY!!

Oats pongal

Ingredients

Oats - 1 cup
Bengal gram dal - 1/ 2  cup
Kaaramani ( black eye peas ) - 1/4 cup
Pepper powder - 1 tsp
Cumin powder -1 tsp
Asafoetida powder - a pinch
Salt - as needed
Ghee - as needed

Method

1. Heat a frying pan.
2. Add karamani, fry and pressure cook  with bengal gram dal.
3. Sprinkle water on oats and set aside.
4. Heat a frying pan.
5. Add oats, water and cook.
6. When oats are cooked, add karamani, dal, salt and stir well.
7. When the contents have mixed well, remove the pan from the stove.    
8. Heat ghee in a frying pan.
9. Add asafoetida, pepper powder, cumin powder and add to the contents.
10. Mix well and serve. 

Malpau

Malpau 

Ingredients :

1 kg khoya
250 gm refined flour
50 grm corn flour
10 gm cardamom powder
50 gm chopped pista
1 gm saffron
1 ltr water
50 grm fennel seeds

For sugar syrup :

1 ltr water
2.5 kgs sugar
1 gm saffron.

Method :

Boil the water and add the sugar and cardamom and let it boil for some time till all the sugar disolves and allow it to cool ..

Method :

Boil the water , grate khoya into it , mix with all the dry ingredients and make a smooth mixture.
Put oil in the pan on medium flame for frying , pour some mixture into the heated oil , the oil should not be very hot
Flip the malpau take it out when it becomes little stiff and golden brown in colour.
Drop thiss straight into the sugar syrup..

Gajar ka halwa

Gajar ka halwa

Ingredients :

1 kg grated carrot
1 litre milk
200 gm khoya
300 gm sugar
2 tsp ghee
1/2 cup dry fruits assorted
1/2 tsp cardamom powder.

Method :

Wash , peel and grate the carrots .
In a thick bottomed vessel , add 2 tsp of ghee and grated carrots and stir for five to seven mins , then add  the milk and cook on medium flame till the milk is absorbed totally .
Add the sugar and stir till the ghee leaves the bottom of the vessel , add the khoya and dry fruits and stir..
Add the cardamom powder and 2 tsp of ghee , mix well, cook for few mins and remove from flame
Serve hot garnished with nuts ...

Mulanghi chapathi {Radish chapathi }

Radish chapathi 

Ingredients :

2 radish
1 cup wheat flour
1 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp omam
1/2 tsp corainder powder
1 tsp oil
1/2 tsp salt

Method :

Wash the radish and grate it .
Add oil in the pan add chilli powder ,turmeric powder , coraiander powder , oman saute it well ..
Then add all the above powder , garated radish ,salt, in the flour and mix well adding little water {Note : add little water because there will be water in the grated radish itself }.
Mix all these well in the form of dough . make small balls and flatten these balls as chapathis.
Heat the pan and cook these by flipping on both sides  by adding little oil...

Stuffed chilli bhajjis

Stuffed chilli bhajjis

Ingredients

Long green chillies- 6

Salt- little

oil for deep frying

For stuffing

Potatoes- 2 medium ,cooked and mashed

Cumin seeds- 1/2 tsp

Coriander leaves- a few chopped finely

Turmeric powder- less than 1/4 tsp

Ginger grated- 1/2 tsp

For the batter

Besan/gram Flour - 1 cup

Rice Flour-2 tsp

salt to taste

chilli powder- 1/4 tsp

water to make a thick paste

Method

Wash the chillies ,make a slit in the center and remove all the seeds. Rub little salt inside the chillies. The chillies I used were very long and so I had to cut them into two.

Mix all the ingredients for stuffing and then stuff the chillies with it.

Mix all the ingredients for the batter( U can use Sakthi masala's bajji bonda mix too) .

Dip the stuffed chillies into the batter and deep fry in hot oil.

Serve hot with ketchep.

Appam

Appam

Ingredients

Raw rice- 1 cup

Jaggery- 3/4 cup

dry coconut(copra)- a few pieces

ghee- 2 tbsp

cardomom powder- 1/2 tsp

Method

Soak raw rice in water for 2 to 4 hrs. Drain it well and grind it in a mixie adding very little water.

When it becomes a fine paste add the jaggery to it and grind .

chop the dry coconut into small bits and fry it in ghee till golden brown.

Add the coconut bits and cardomom powder to rice and jaggery batter. The consistency of the batter should be like the dosa batter.

Heat the kuzhi paniyaram pan and add little ghee to all the potions of the pan. Add the batter to each portion of the pan . Turn over and cook till the appams are golden brown on both sides.

Kothu Chappathi

Kothu Chappathi

Ingredients

left over or fresh Chappathis- 4 cut into squares

onion-1 chopped lengthwise

tomatoes -1 medium sized chopped finely

tomato sauce- 1 tsp

capsicum - 1 small chopped into squares or lengthwise

green chillies- 1 slited

ginger- 1 " piece- crushed

garlic- 3 flakes - crushed

saunf- 1/4 tsp

mustard seeds- 1/4 tsp

curry leaves- a few

turmeric powder- 1/4 tsp

chilli powder- 1/2 tsp or acc to taste

oil- 2 tbsp

salt to taste

coriander leaves- a few chopped finely

Method

Heat oil in a pan and add the mustard and saunf seeds.When they sizzle add the chopped onions , curry leaves and green chilli. Saute for some time and when the onions turn transparent add the crushed ginger,garlic and chopped tomatoes. Fry till the tomatoes are mushy and then add the chopped capsicum pieces and tomato sauce.Then add turmericpowder,chilli powder and salt. Keep in a slow flame for a few minutes or till the oil comes on top and then finally add the chopped chappathi pieces. mix well and garnish with chopped coriander leaves.

Serve hot just like that or with raitha.

U can try this with parottas too to make kothu parotta.

Masal Vadai

Masal Vadai

Ingredients

Channa dal- 1 cup

red chillies- 2-3 or acc to taste

saunf- 1/2 tsp

hing- a pinch

onions- 1 chopped finely

curryleaves- a few,chopped finely

coriander leaves - a few chopped finely

oil for deep frying

salt to taste

Method

Soak channa dal in water for 2 hours. Grind dal along with red chillies, saunf , hing and salt to a very coarse paste.

Add chopped onions,curry leaves and coraiander leaves to the paste and mix well. Make small balls and flatten it with ur palm.

Heat oil and deep fry the vadais. Serve hot with or without coconut chutney.

Bombay Sweet Toast

Bombay Sweet Toast

Ingredients

Round Rusks- 10

milk- 2 cup

sugar-3 tbsp or to taste

ghee- 1/4 cup or to taste

Method

Boil the milk in a wide vessel. Add sugar to it and mix well.

Dip the rusks one by one for a couple of seconds and keep seperately in a plate.

Heat the tava and arrange 3 to 4 rusks in it. Melt ghee and add it liberally to the sides and the centre. Flip it over add little ghee and cook till golden brown on both sides.

Serve hot for an evening snack. Kids will love it!!!

Masala Oat Pancakes

Masala Oat Pancakes

.

Ingredients

Oats- 1 cup ground to a powder in a mixer

Onion- 1 chopped finely

Tomato - 1 chopped finely

green chilli- 1 deseeded and chopped finely

Kasoori methi- 1 tsp

coriander leaves- 1 tbsp chopped

red chiili powder- 1/2 tsp

turmeric powder- 1/4 tsp

garam masala- 1/4 tsp

Salt to taste

water- 1 1/2 cups approx

Method

Mix all the ingredients in a bowl and beat well adding enough water to make a batter of pouring consistency.

Heat a tawa or a non stick pan and add 1/2 tsp of oil in the center. spread the batter to make a thin pancake.add oil to the sides of the pancake. when the top is cooked turn over and cook.

Serve hot with tomato or mint chutney

Adai Dosa

Adai Dosa

Ingredients

Raw rice-1/2 cup

Boiled rice or Idly rice- 1/2 cup

channa dal - 1/2 cup

toor dal- 1/4 cup

urad dal- 1/4 cup

red chillies- 4 to 5 or acc to taste

onion-1 chopped finely ( u can use sambar onions too)

curry leaves- a few chopped finely

coconut- 2 tsps grated(optional)

asafoetida- a pinch

salt - to taste

garlic-1 small clove (optional)

Method

Wash and soak the rice and dals for 2 to 3 hours.

Grind it along with salt, asafoetida, coconut ,red chillies and salt into a coarse paste by adding little water.The batter should not be thin and should be thicker than the dosa batter.Add the onions and curry leaves to the batter and mix it well.

Heat the tava, pour a ladleful of the batter and spread it thick.Drizzle some oil on the sides and flip over when it is golden brown.

Serve hot with coconut chutney or avial.

Note:

If you want the adai to be more crispy add 3/4-1 cupof channa dal and 1-2 tbsp each of toor and urad dal.

If you want the adai to be more healthy , you can add more dals like masore and moong dals too.

You can cut the coconut into teeth like pieces and add to the batter along with onions(instead of grinding).

Vegetable Rava Uppma

Ingredients :


Vegetables like onions, carrot, peas, potatoes, bell pepper, beans, and cauliflower, chopped
2 cup rava
¼ tsp mustard
½ tsp urad dal
½ tsp channa dal
a small pinch hing
3 green chillies
a small piece ginger
a few washed curry leaves
1 tsp ghee
3 tsp cooking oil
¾ tsp salt


Method :
Dry roast rava in a pan for 5 minutes and keep it aside.
Boil all the vegetables with ½ tsp salt.
Boil 3½ cups of water.
Sauté mustard, urad dal, channa dal, hing, green chillies, ginger, and curry leaves in oil.
Add the boiling water to the above, and allow it to boil.
Now add vegetables, salt, ghee, and 1 tsp cooking oil.
After a few minutes put the roasted rava, and stir it continuously until the rava gets cooked.

Idly

 

Ingredients :


3 cups par boiled rice
1 cup urad dal
2 tsp salt

Method:


Soak rice and urad dal separately in water
for 2 hours.
Grind the two separately.
Mix them together with salt.
Keep it overnight, before making idlis.

Ennai kathrikaai (எண்ண கத்திரிக்காய்) / Stuffed brinjal curry

Ingredients:

1. Violet brinjal - 6 nos
2. Cooking oil - 3 tbs
3. Gingelly / Sesame oil - 3 tbs
4. Mustard seeds + urad dal (white lentil) - 1/2 tbs
5. Finely chopped onion - 2 tbs
6. Finely chopped tomato - 2 tbs
7. Curry leaves - 4 nos
8. Salt to taste

To grind

1. Big brown onion - 1/2 roughly chopped
2. Grated / shredded coconut - 3/4 cup
3. Red chilli (big & dried) - 5 nos (no other spice will be added to the dish, based on ur taste adjust the red chilli nos)
4. Ginger - 2 nos small
5. Garlic - 2 nos small
6. Peanut (dry roasted) - roughly 1 handful
7. Turmeric powder - pinch
8. Mint & cilantro - 1/2 handful (optional)
9. Sesame seeds - 1 1/2 tbs (if u dont have sesame seeds, can use sesame oil instead)
10. Salt to taste

Method:

1. Heat 2 tbs sesame oil in a pan and saute the ingredients mentioned under to grind. Grind well the sauted ingredients into a fine paste. Keep this aside.
2. Wash and slit the brinjal at the centre (cut the brinjal from top like spliting it into 2 halfs but do not complete the cut. Stop at half inch above the bottom. Do similarly, perpendicular to the above cut) as shown below and stuff the brinjal with grinded paste.

3. Heat cooking oil + remaining sesame oil in a pan and add mustard seeds + urad daal + curry leaves. Once mustard seed pops add chopped onion and tomato. Cook till the tomato gets smashed.

4. Add 1 cup of water to the remaining grinded paste and add it to sauted tomato. Add little salt and wait till the gravy boils. Now place the stuffed brinjal inside it carefully and close the pan with a lid.

5. Cook the dish completely in medium flame. For every 2 mins open the lid and stir well without disturbing the brinjal. If required, sprinkle oil consiously.

6. Cook till oil seperates out. Sprinkle chopped cilantro and serve hot.

Tip:- Place the cut brinjal inside water before stuffing.

BINDI MASALA

ngredients:


INGREDIENTS :
1. Vendaikka / Bindi / Okra - 1/2 kg or 1 pack
2. Cooking oil - 4 tbs
3. Mustard seeds + urad dal - 1/2 tbs
4. Curry leaves - 5 nos
5. Big Onion - 1 no - chopped
1. Vendaikka / Bindi / Okra - 1/2 kg or 1 pack
2. Cooking oil - 4 tbs
3. Mustard seeds + urad dal - 1/2 tbs
4. Curry leaves - 5 nos
5. Big Onion - 1 no - chopped
6. Tomato - 1 - chopped
7. Garam masala - 2 tbs
8. Dhania / Coriander powder - 2 tbs
9. Red chili powder - 1 tbs
10. Salt to taste
11. Cashew nuts - 6 to 8 nos
12. Grated fresh coconut - 1/2 handful

Method:
1. Soak cashew nuts in warm water. Do this as a first step of preparing the dish.
2. Wash whole Okras, dry & cut them into small pieces. Usually i used to wash the vegetable and spread it on a newspaper overnight. If you are using a frozen okra pack, keep the washed vegetable in air for atleast 30 mins.
3. Heat 2 tbs oil in a non stick pan and saute the okra till the sticky liquid from it vanishes. Keep this aside. (you dont have to stir the vegetable continously for this. Once in every 5 mins gently stir).
4. Heat 2 tbs oil in a pan. Add mustard seeds + urad dal, Curry leaves and onion @ 30 sec interval. Cook till onion turns transparent. Now add chopped tomato and cook till its smashed. Now add sauted okra and add all powders + salt. Cook in medium flame for 10 mins.
5. Grind the soaked cashew nuts and grated coconut together into a fine paste. Add 2 tbs of water if required. Add this paste to okra and cook for 10 more mins.