Egg rice

Ingredients

1. Boiled rice                   1 cup
2. Boiled eggs                  4
3. Ginger-garlic paste     1 tsp
4. Onion                           1 sliced
5. Mint leaves                  handful
6. Coriander powder      1 tsp
7. Garam masala             1 tsp
8. Chilly powder              1 tsp
9. Salt                                1 tsp
10. Turmeric powder         1/2 tsp
11. Oil                                  1 tbsp
12. Green chilies                 2 slice

Method

• Heat oil and fry onion, chilies till brown.
• Add ginger-garlic paste, turmeric powder, garam masala, chilly and coriander powder.
• Fry for a minute and add mint leaves, rice and mix them well.
• At last add rice, salt, and mix.
• Add halved eggs and fry well.
• Serve hot.

Carrot yummy spicy soup

Ingredients

1. carrot              2 nos[medium]
2. big onion         2 nos
3. cinnamon        1 inch
4. cloves              5
5. garlic               3 pods
6. ginger              1/4"
7. jeera                 1/2 tsp
8. pepper              5
9. salt                   1 tsp
10. oil or butter      1 tbsp
11. water               1 liter

Method

• Heat oil in a pressure cooker.
• Add jeera, cinnamon, cloves and pepper and fry.
• Now add cut onion, carrot, ginger, and garlic.
• Fry well until good aroma comes.
• Add water and salt.
• Cook for 3 whistles.
• Cool and strain the water and grind it to a smooth paste.
• Mix the broth and again strain and bring to boil.
• Serve with bread crumbs or fresh cream.
• It tastes good.

Mixed dhal vada sambar

Ingredients

1. Thur dhal                   1/4 cup
2. Split green gram        1/4 cup
3. Bengal gram              1/4 cup
4. Tomatoes                   4 nos
5. Onion big                   2 nos
6. Small onion              10 nos
7. Pumpkin                   10 piece
8. Carrot                        2 nos chop
9. Beans                        4 cut each to 1"
10. Salt                            2 tsp
11. Jaggery                      1" piece
12. Coriander leaves        handful
13. Coriander powder      1 tbsp
14. Curry powder             1 tbsp
15. Chilly powder            1 tsp
16. Roasted gram dhal     1 tbsp 
17. Turmeric                    1/2 tsp
18. Coconut                       2 tbsp
19. Ginger-garlic paste      1tsp

For seasoning

1. Oil or ghee          2 tbsp
2. Red chilies 4
3. Curry leaves        handful
4. Mustard seeds   1/2 tsp
5. Urad dhal             1/2tsp
6. Asafoetida           a pinch

Method

• Boil dhals and tomatoes in a pressure cooker for 3 whistles. 
• Mash them and add chilly powder, turmeric powder.
• Grind coconut, curry masala, coriander powder and roasted gram dhal
• Add vegetables, onions,ginger-garlic and grounded masala to dhal.
• Add salt, jaggery, and sufficient water.
• Cook for 1 or 2 whistles.
• Check salt and add seasoning.
• Fry some urad vadas and add to sambar.
  
• Garnish with coriander leaves and serve with small idlis and dosa.

Tomato gravy

Ingredients

1. Tomatoes                         2 chopped
2. Onion                                1 chopped 
3. Ginger- garlic                   1 tsp
4. Chilly powder                   1 tsp
5. Turmeric powder              1/2 tsp
6. Dhania powder                 1 tsp
7. Garam masala                  1 tsp
8. Roasted gram powder      1tbsp
9. Salt                                    1 tsp
10. Water                                1 cup

For seasoning

1. Oil                                      1 tbsp
2. Mustard seeds                   1/2 tsp
3. Urad dhal                          1/2 tsp
4. Bengal gram                     1/2 tsp
5. Cloves                                5
6. Cinnamon                         1"
7. Star anise                          1 piece
8. Curry leaves                     10
9. Coriander leaves              handful

Method

• Heat oil in a pressure pan, add seasoning, and splutter mustard seeds.
• Add spices,ginger-garlic, onion and curry leaves.
• Add tomatoes, chilly, dhania,garam masala, turmeric powder.
• Fry well and add salt, roasted gram powder.
• Mix well and add water and cook for 3 whistles.
• Mash well and add coriander leaves.
• Serve with rice and chapatis.

mola keerai gojju

Ingredients

1. Mola keerai                   2 bunch
2. Garlic flakes                  15
3. Small onion                   10
4. Chilly powder                1 tsp
5. Turmeric powder           1/2 tsp
6. Salt                                 1/2 tsp
7. Oil                                  1 tbsp

For Seasoning

1. Mustard seeds                1/2 tsp
2. Urad dhal                       1/2 tsp
3. Bengal gram dhal           1 tsp
4. Asafoetida                     a pinch

Method

• Clean and wash green leaves.
• Heat oil in a pressure cooker, add seasoning.
• Splutter mustard seeds and add onion, garlic.
• Add turmeric, chilly powder and salt.
• Close the lid and cook for 1 whistle.
• Open and mash little. Serve with chappatis.

Bread rolls

Ingredients

1. Bread                                      12 slices
2. Onion                                      1 big chopped
3. Ginger-Garlic paste               1 tsp
4. Green chilies                          4 seeded and chopped
5. Coriander leaves                    handful chopped
6. Mint leaves                             handful chopped
7. Garam masala                         1 tbsp
8. Salt                                           1/2 tsp
9. Bread crumbs                          1 cup
10. Oil                                            for frying
11. Water                                       2 cups

Method

• Take water in a bowl immerse bread slices and squeeze out the water completely.
• Take squeezed bread in a container add all the ingredients except oil and bread crumbs.
• Mix thoroughly and shape it and roll in bread crumbs and deep fry.
• Serve with tomato sauce.

Cluster beans gravy

Ingredients

1. Fresh cluster beans              1 cup
2. Onion                                     1 cut into cubes
3. Tomato                                  1 cut into big pieces
4. Potato                                    1 cut into big pieces
5. Green beans                         5 cut 1" pieces
6. Brinjal                                   1 cut into small pieces
7. Chilly powder                       1 tsp
8. Garam masala                      1 tsp
9. Coriander powder                1 tsp
10. Turmeric powder                 1/2 tsp
11. Roasted gram powder         1 tbsp
12. Salt                                       1 tsp
13. Oil                                         1 tbsp
14. Coriander leaves                 handful
15. Ginger-Garlic paste            1 tsp
16. Water                                   3 cups

For seasoning

1. Mustard seeds                1/2 tsp
2. Urad dhal                         1/2 tsp
3. Bengal gram dhal            1/2 tsp
4. Star anise                        1 piece
5. Curry leaves                    little

Method

• Heat oil in a pressure pan add seasonings sputter mustard seeds.
• Add onion,tomato,ginger- garlic paste and vegetables.
• Fry well adding chilly and turmeric.
• Mix and add garam masala, roasted gram powder.
• Add water and salt. Cook for 3 whistles.
• Garnish with coriander leaves and serve with rice, chapattis.

SALEM Potato masala for puris

 Ingredients

1. Boiled potatoes                4 nos
2. Carrot                               1 chopped
3. Green chilies 10 slit
4. Onion                                2 sliced
5. Ginger-Garlic                   1 tsp
6. Bengal gram flour            4 tbsp
7. Water                               4 cups
8. Turmeric                          1/4 tsp
9. Salt                                   1 tsp
10. Tomatoes                         cut halves

For seasoning

1. Oil                                  1 tbsp
2. Cinnamon                      1"
3. Star anise                       1 piece
4. Cloves                             5 
5. Cardamom                     2
6. Curry leaves                   handful
7. Coriander leaves            handful
8. Mint leaves                      handful
9. Mustard seeds                 1/2 tsp 
10. Urad dhal                         1/2 tsp
11. Bengal gram                    1/2 tsp 
12. Bay leaf                            1 

Method

• Heat oil add seasoning and spices.
• Fry well and add onion, tomato, chilies,ginger-garlic paste, and carrot.
• Add curry leaves, mint leaves, turmeric, and Bengal gram flour.
• Now add water, salt and bring to boil.
• Mash potatoes and add to the gravy.
• Garnish with coriander leaves.
• Serve with puris. 

Methi leaves dhal poruppu

Ingredients

1. Tur dhal                     1 cup
2. Fenugreek leaves     2 cups
3. Ginger                        1"
4. Garlic                         6
5. Castor oil                   1/2 tsp
6. Turmeric                    1/2 tsp
7. Jeera seeds                1 tsp
8. Coriander seeds         1 tsp
9. Small onion                 10
10. Green chilies 10
11. Water                          2 cups
12. Oil                               1 tbsp
13. Badaga                       [optional] 
14. Salt                              2 tsp

Method

• Boil water in a pressure cooker and add dhal, turmeric, castor oil.
• To that add fenugreek leaves, onion, chilies, ginger, and garlic.
• Cook for 2 whistles.
• Heat oil fry Badaga, jeera and coriander seeds.
• Cool and add to the dhal and mash or grind for a minute.
• Serve with ghee, rice, and ragi mudde.

Bread fry

Ingredients

1. Bread                                12 slices
2. Onion                                2 sliced
3. Tomato sauce                   1/2 cup
4. Chilly sauce                      1 tsp
5. Soya sauce                       1 tsp
6. Ginger-garlic paste          1 tsp
7. Salt                                    1/2 tsp
8. Water                                1/2 cup
9. Oil                                      1 tbsp
10. Garam masala                   1 tsp
11. Coriander leaves               handful
12. Oil                                    for frying

Method

• Cut bread slices into 4 parts each.
• Heat oil and fry the bread pieces to golden brown.
• In another Kadai heat 1 tbsp of oil and fry onion.
• Add 3 sauces, ginger- garlic paste and garam masala.
• Fry well and add water and salt.
• Boil and add bread pieces. Mix well.
• Garnish with coriander leaves.

Semia Idiyappam

Ingredients

1. rice flour              3 cups
2. water                    1 1/2 cups
3. salt                        1/2 tsp
4. oil                          1 tsp

Method

• Boil water add salt and oil to it.
• Add flour and mix gently.
• Now off the stove.
• Close the lid for 10 minutes.
• knead to a smooth dough.
• Divide into 4 parts.
• Take one part and fill the dough in greased murukku maker.
• Using small-eyed disc squeeze in the idly pan and steam for 12 minutes.
• Prepare the remaining dough in the same manner.
• Serve with chutney or sweetened coconut milk.