Coconut milk gravy

Ingredients

1. Bottle gourd                           1 cup chopped
2. coconut milk                          1 cup
3. Onion                                     1 chopped
4. Sambar powder                      1 tsp
5. Turmeric                                1/2 tsp
6. Tamarind paste                      1 tsp
7. Salt                                        1 tsp
8. Bengal gram flour                 1 tsp
9. Coriander leaves                    little

For seasoning

1. Mustard seeds                      1/2 tsp
2. Urad seeds                           1/2 tsp
3. Curry leaves                         little
4. Asafoetida                            little
5. Oil                                        2 tbsp
6. Ghee                                    1 tsp

Method

• Heat oil in a pressure cooker add seasoning splutter mustard seeds and temper curry leaves.
• Saute onion sprinkle turmeric ,asafoetida.
• Add bottle gourd,sambar powder,bengal gram flour.
• Fry for 2 or 3 minutes and add coconut milk,tamarind paste,salt.
• Stir well cook for 2 whistle.Finally add ghee and coriander leaves.
• Serve hot with chapathi and rice.

Chow-Chow [mixture]

Ingredients

1. Bengal gram flour                2 cups
2. Rice flour                             2 tsp
3. Asafoetida                            1/4 tsp
4. Hot oil                                  1 tsp
5. Salt                                       1/2+1/2 tsp
6. Roasted gram                        1 cup
7. Groundnut seeds                   1 cup
8. Chilly powder                       1 tsp
9. Oil for frying

Method

For Sev

• Take 1 cup of bengal gram 1 tsp rice flour add hot oil,1/2 tsp salt, and sprinkle water.
• Knead as chapati dough.
• Using a multi holed disc in murukku maker.
• Squeeze directly into oil in a circular motion.
• Turn gently and fry until the spluttering sound stops.
• Remove and drain on a kitchen towel.

For Boondhi

• Sieve gram flour and rice flour add 1/2 tsp salt.
• Mix with enough water to a pouring consistency batter.
• Take a ladle which contains small holes.
• Keep the ladle over the hot oil in the left hand.
• Pour the batter on top of the laddle using the right hand.
• Tap the ladle with a spoon gently.
• Small drops fall in the oil and get fried.
• Turn over boondhis and fry till crisp.
• Drain excess oil in a colander.

Roasting ground nuts and Bengal gram

• Deep fry groundnuts in the same oil.
• Fry till golden brown. Drain in a colander.
• Fry roasted bengal gram in the same way.
• Drain oil from roasted gram. Add a little salt to both.
• Mix all the ingredients adding chilly powder.
• Serve hot.

Masala Semia[ Vermicelli] Bhath

Ingredients

1. Semia[vermicelli]                     1 cup
2. Onion                                        1 
3. Tomato                                     1
4. Tomato paste                            2 tbsp
5. Chilly powder                          1 tsp
6. Turmeric                                   1/4 tsp
7. Salt                                           1 1/2 tsp
8. Oil                                            2 tbsp
9. Coriander powder                    1 tsp
10. Garam masala                          1 tsp
11. Asafoetida                               a pinch
12. Coriander leaves                      little
13. Carrot                                      1 
14. French beans                           5
15. Water                                      1 cup

Method

• Roast vermicelli adding 1 tsp of oil.
• Chop onion, tomato, carrot, beans, and slit green chilies.
• Heat oil saute onion, tomato, chilies.
• Fry vegetables adding turmeric, chilly powder, salt, coriander, asafoetida, and garam masala.
• Close the lid and cook for 5 minutes.
• Add water bring to boil and add roasted vermicelli.
• Stir well and cook on low heat until done.
•  Garnish with coriander leaves.
• Serve hot with chutney and ghee.

Egg Chinese Gravy

Ingredients

1. Boiled eggs                    4
2. Onion                             1
3. Carrot                             1
4. Ginger                            1/4"
5. Garlic                             4 flakes
6. Coriander leaves            handful
7. Mint leaves                     little
8. Salt                                 1 tsp
9. Red chilies                     4 broken
10. Corn flour                      2 tbsp
11. Water                             4 cups
12. Black pepper powder     1/4 tsp
13. Oil                                  2 tbsp

Method

• Halve eggs. Chop finely onion, ginger, garlic, coriander leaves, mint, carrot, and break chilies.
• Heat oil in a Kadai saute onion, ginger, garlic, carrot, and chilies.
• Fry for few minutes add water and salt.
• Make a paste with cornflour and little water.
• Add to the boiling water and stir well.
• Simmer for 5 minutes or to a thick consistency.
• Garnish with coriander and mint leaves.
• Arrange eggs in a serving bowl and pour over it.
• Serve with chappati or dosa.

Dhantina soppu Noodles[Arakeerai]

Ingredients

1. Green leaves                      1 cup chopped
2. Onion                                 1 chopped
3. Garlic                                 4 flakes
4. Tomato sauce                     2 tbsp
5. Turmeric                            1/4 tsp
6. Sambar powder                  1 tsp
7. Salt                                     11/2 tsp
8. Oil                                      2 tbsp
9. Noodles                             1 packet boiled
10. Ginger-garlic paste            1 tsp
11. Chilly powder                    1/2 tsp

Method

• Heat oil in a Kadai, add ginger-garlic paste, turmeric, sambar powder till good aroma comes out.
• Saute onion for 2 minutes add green leaves, garlic, chilly powder, and salt.
• Close the lid and cook for 5 minutes stir in between.
• Add noodles. tomato sauce and fry well until they are mixed together.
• Serve hot with any gravy.

Bajra upma

Ingredients

1. Bajra [Kumbu] powder               1 cup
2. Water                                           1 cup
3. Onion                                          1
4. Tomato                                        1
5. Red chilies 2
6. Curry leaves                               little
7. Turmeric                                    1/4 tsp
8. Salt                                             1/2 tsp
9. Oil                                              2 tbsp
10. Coriander leaves                        little   

For seasoning

1. Mustard seeds                         1/4 tsp
2. Urad dhal                                1/4 tsp

Method

• Chop onion, tomato, coriander leaves, and break chilies.
• Heat oil add seasoning, curry leaves and chilies.
• Sauté onion, tomato, turmeric.
• Add bajra, salt and water together
• Cook on a low flame for 5 minutes.
•  Garnish with coriander leaves.
• Serve with coconut chutney.

Uddina Gunji [Black gram dhal]

Ingredients

1. Urad dhal                     1 tbsp
2. Grated coconut            1 tbsp
3. Jaggery or sugar          1 cup
4. Water                           3 cup
5. Cardamom powder       1/4 tsp

Method

• Soak urad dhal for 2 hours.
• Grind to a smooth paste.
• Boil water and jaggery.
• Add urad dhal paste and boil for 5 minutes.
• Sprinkle cardamom powder and coconut.
• This is a traditional drink.

NOTE

• My grandma would say that this gunji is good to heart.
• And also for stamina. This is best to have in the early morning.

Wheat roti

Ingredients

1. Wheat flour                              1 cup
2. Salt                                           1/4 tsp
3. Water                                       1 cup
4. Coriander leaves                      little chopped

For seasoning

1. Mustard seeds    1/4 tsp
2. Urad dhal           1/4 tsp
3. Curry leaves       little cut into small pieces
4. Onion                 1 sliced 
5. Green chilly       1 chop
6.  Oil                     1 tbsp

 Method

• Mix wheat flour, salt, and water to a smooth paste.
• Heat oil in a pan add seasoning, onion, chilly and curry leaves.
• Fry for 2 or 3 minutes and add to the dough.
• Add coriander leaves and mix well.
• Heat dosa pan take 1 ladleful dough using hand
• Spread evenly on pan as dosa.
• Dip the fingers in water so that we can spread easily without sticking. 
• Take extra dough on top. Sprinkle oil while roasting on both sides.
• Serve with any chutney and gravy

Bhiranji rice bhath

Ingredients

1. Basmati rice                    1 cup
2. Onion                               1 small 
3. Oil or Ghee                      for frying
4. Turmeric                          1/4tsp

For grinding

1. Pepper                               4
2. Cinnamon                          1/2"
3. Cloves                               2
4. Fennel seeds                     1/2 tsp
5. Coriander                          1 tsp
   
6. Ginger                               1/2 "
7. Garlic                                4 flakes
8. Red chilies                        2

For milk

1. 1 coconut grated
2. Water 2 cups

For garnishing

1. Cashew nuts                    4
2. Badam                             4
3. Raisins                            little

Method

• Wash rice and soak. Extract coconut milk.
• Soak badam and remove skin and chop. Grind masala.
• Slice onion, Heat oil in a Kadai fry madam, cashew and raisin and keep aside.
• Fry onion in the same oil to a brown color till crisp.
• Add grounded masala fry for few minutes.
• Drain water completely and fry till oil separates.
• Sprinkle turmeric, coconut milk, and water.
• Cook on a low flame till done.
• Garnish with fried onion, cashew, madam, and raisins.
• This bhath tastes good.
• Serve with cucumber salad.

Brinjal Bhath

Ingredients

1. Brinjal                         1/4 kg
2. Rice                             1 cup
3. Garam masala             1 tsp
4. Turmeric                     1/2 tsp
5. Salt                              2 tsp
6. Asafoetida                   a pinch
7. Lemon                         1/2
8. Mustard seeds             1/2 tsp
9. Curry leaves                10 leaves
10. Chilly powder             1 tsp
11. Ghee                           1 tsp
12. Oil                               2 tbsp

Method

• Cook rice drain water spread on a plate and add lemon, ghee.
• Cube brinjal and cut coriander leaves.
• Heat oil splutter mustard add turmeric, curry leaves and asafoetida.
• Add brinjal,salt,chilly and garam masala close the lid.
• Cook for 5 minutes. Add rice mix well.
• Garnish with coriander leaves.

Vadevu [urad sweet vadas]

Ingredients

1. Urad dhal                                        1 cup
2. Sugar                                               1 cup
3. Cardamom                                      5
4. Idly rice                                           1 tbsp
5. Oil                                                   for frying

Method

• Soak urad dhal and rice together for 2 hours.
• Grind adding cardamom, sugar without adding water.
• Fry like vadas till crisp and golden brown.
• Serve with sugar and ghee.
  

Uddin puttu[urad dhal puttu]

Ingredients

1. Urad dhal                                 1 cup
2. Cardamom                               5
3. Jaggery or sugar                      1 cup
4. Idly rice                                   1 tbsp
5. coconut grated                         1 tbsp
6. Salt                                           a pinch

Method

• Soak urad dhal and rice for 2 hours.
• Grind urad dhal, rice, cardamom, sugar or jaggery without adding water.
• Add salt and grated coconut mix well and steam as idlis.
• Serve with coriander chutney.
• This is good for health and also for female complaints.

Ellichi [ ragi sweet]

Ingredients

1. Ragi flour                          1 cup
2. Palm jaggery                     1 cup
3. Sesame seeds                   1/2 cup
4. Water                                 1/2 cup
5. Oil                                     for brushing

Method

• Mix ragi flour and water to a dosa consistency.
• Fry sesame seeds till it puffs 
• Heat dosa pan make ragi rotis.
• Roast till crisp on both the sides. Add oil on both sides. Cool the rotis.
• Cut the rotis to small pieces.
• Grind Rotis, and jaggery,
• Apply oil on both hands to make small balls.
• This is one of the healthiest sweet to everyone and also delicious.

Potato dry fry

Ingredients

1. Potatoes                    4 nos
2. Onion                        1
3. Chilly powder           1 tsp
4. Coriander leaves       handful
5. Turmeric                   1/2 tsp
6. Garam masala           1/2 tsp
7. Jeera powder            1/2 tsp

For seasoning

1. Oil                          2 tbsp
2. Mustard                  1/4 tsp
3. Urad dhal               1/4 tsp  
4. Curry leaves           little

• Cut onion and slice potatoes with skin.
• Heat oil add seasoning,curry leaves and onion.
• Add potatoes and fry well for 2 minutes.
• Sprinkle chilly ,turmeric powder and little water.
• Close the lid and cook on low flame for 10 minutes.
• Open and add salt,jeera ,garam masala powders.
• Mix well and close the lid for another 5 minutes.
• Garnish with coriander leaves

Tuvar Dhal with Snake Gourd

Ingredients

1. Small onion          5 chopped
2. Snake gourd         1 chopped
3. Big onion             1 chopped
4. Garlic                   6 flakes
5. Salt                      1 tsp
6. Turmeric             1/2 tsp
7. Chilly powder     1/2tsp
8. Dhania powder   1 tsp
9. Sambar powder   1 tsp
10. Asafoetida           a pinch
11. Water                   5 cups
12. Coconut scraped  1 tbsp

Seasoning

1. Mustard seeds      1/4 tsp
2. Urad dhal              1/4 tsp
3. Bengal gram         1/4 tap
4. Curry leaves         little
5. Red chilly            1
6. Coriander leaves   for garnishing

Method

• Pressure cook dhal adding turmeric.
• Scrape and cut Snake gourd.
• Cut both onions and garlic.
• Mash dhal add snake gourd, onion, dhania, sambar, chilly powder.
• Cook for 1 whistle and add coconut, salt.
• Mix and simmer for another 2 minutes.
• Add seasoning, curry leaves, asafoetida.
• Garnish with coriander leaves.
• Serve with chappati, rice, cut onion, and lemon.

Macaroni palak breakfast

Ingredients

1. Pasta                                 1 cup
2. Palak                                1 bunch
3. Onion                               1
4. Small onion                     5
5. Tomato                            1
6. Ginger-Garlic paste         1 tsp   
7. Chilly powder                  1/2tsp
8. Turmeric powder             1/4 tsp
9. Garam masala                  1/2 tsp
10. Salt                                   1 tsp
11. Oil                                    2 tbsp
12. Asafoetida                        a pinch  

Method

• Boil pasta drain water and cool down,
• Wash palak, cut both onion and tomato.
• Heat oil and saute onion to golden brown.
• Add palak,ginger-garlic paste, tomato, and close the lid.
• Cook for 5 minutes and add asafoetida, chilly,garam masala powder.
• Fry well and add turmeric, salt.
• Finally add pasta and mix. Close the lid for another 5 minutes.
• Serve with cucumber salad.

   

Dhal rice

Ingredients

1. Lentil[tur dhal]                          1 cup
2. Rice                                           1 cup
3. Tomato                                      3
4. Small onion                              1 cup
5. Garlic                                        15 flakes
6. Salt                                           2 tsp
7. Turmeric                                  1/2 tsp
8. Chilly powder                          1/2 tsp
9. Oil                                            3 tbsp
10. Water                                       6 cups

For seasoning

1. Mustard seeds                        1/2 tsp
2. Urad dhal                               1/2 tsp
3. Badaga                                   little
4. Red chilies 2 broken
5. Curry leaves                          little
6. Asafoetida                             a pinch
7. Coriander leaves                   for garnishing

Method

• Wash rice and dhal together. Chop onion, tomato and coriander leaves.
• Heat oil in a pressure cooker add seasoning and splutter mustard seeds.
• Add onion, tomato, garlic, rice and dhal.
• Fry for 2 minutes and add chilly powder, turmeric, salt.
• Add water and stir well and cook for 3 whistles.
• Garnish with coriander leaves.
• Serve with brinjal gojju and ghee.

soppu saaru [paiak gravy]

Ingredients

1. Palak[Spinach]           1 bunch
2. Tur dhal[lentils]          1 cup
3. Garlic                          10 flakes
4. Small onion                 10
5. Green chilies               5
6. Salt                              1 tsp
7. Turmeric                      1/2 tsp
8. Castor oil                     1 tsp
9. Water                           2 cups

Seasoning

1. Oil                             1 tbsp
2. Mustard seeds           1/2 tsp
3. Urad dhal                  1/2 tsp
4. Badaga                      little
5. Asafoetida                 a pinch

Method

• Pressure cook dhal, garlic, small onion, green chilies, turmeric, castor oil, and water for 2 whistles.
• Cool and add salt. Mash well add seasoning.
•  Serve with rice and ghee.

PALAK PORUPPU

INGREDIENTS

1. Palak                   1 bunch
2. Small onion        10
3. Garlic                  10
4. Jeera                    1 tsp
5. Tur dal                1 cup
6. Green chilies       10
7. Water                   4 cups

FOR SEASONING

1. Badaga                     1 tbsp
2. Coriander powder    1 tbsp
3. Hing                         1/2 tsp
4. Oil                            2 tbsp

METHOD

• Wash dal and palak. Boil water in a cooker.
• Add Dal, Palak, Onion, Garlic, Jeera, Chilies.
• Cook for 2 whistles, cool down.
• Add seasoning and whip 2 times in a mixy or by whipper.
• Serve with rice, ghee, mudde.

NOTE:-

• Substitute any Greens instead of PALAK.