CAPSICUM BAJJI

INGREDIENTS:-

1. Bengal gram flour   2 cups               
2. Salt                          3/4 tsp
3. Baking soda            1/4 tsp
4. Cumin Powder        1/2 tsp
5. Hing                         1/4 tsp
6. Water                       1 cup
7. Capsicum                 2 nos
8. Oil                            for frying

METHOD:-

• Wash and cut into 4 parts, discard the seeds, and stem.
• Mix the flour, salt, cumin powder, soda, hing, and water.
• Mix to a batter and set aside for 10 minutes.
• Heat oil to a piping hot, reduce the flame, and take 1 piece of capsicum dip into the batter, and drop into the hot oil.
• Deep fry on both the sides and serve.

LADIES FINGER MUTTON GRAVY

INGREDIENTS:-

1. Mutton              500 gms
2. Ladies finger     250 gms
3. Onion                1 big
4. Chilly powder   3 tsp
5. Dhania powder  2 tbsp
6. Turmeric            1 tsp
7. Tamarind            4" piece 
8. Ginger-garlic     1 tbsp
9. Garam masala    2 tsp
10. Salt                     3 tsp
11. Water                  3 cups
12. Oil                      2 tbsp

FOR SEASONING:-

1. Fennel seeds       1 tbsp
2. Curry leaves        handful
3. Ghee                    1/2 cup

METHOD:-

• Wash mutton for 3 times and add turmeric, 1 1/2 tsp of salt, ginger-garlic, and 2 cups of water.
• Pressure cook for 4 whistles. Wash ladies finger, drain water, and spread on kitchen towel to dry.
• Cut ladies finger to 1" pieces, cut onion to small pieces. 
• Soak tamarind in 1 cup of water. Extract the tamarind juice.
• Heat oil and fry ladies finger, adding 1 1/2 tsp salt on a low flame, fry until oil coats, and half-cooked.
• Open the lid of the pressure pan and add fried ladies finger, tamarind water, chilly powder, garam masala, and dhania powder. Cook on a low flame for 5 minutes.
• Heat ghee in another Kadai, add fennel seeds, saute onion till translucent, add, curry leaves and fry till crisp.
• Add to the gravy and close the lid for 5 minutes.
• Serve hot with chapati.

NOTE:-

• Scraped coconut can be added, fry while adding curry leaves.

VEN PONGAL IN LEFTOVER RICE

INGREDIENTS:-

1. Leftover rice         1 cup
2. Split green gram   1/2 cup
3. Turmeric               1/4 tsp
4. Green chilies         3
5. Coriander leaves   handful
6. Salt                        1 tsp
7. Ginger                   1/4 tsp
8. Water                     5 cups

FOR SEASONING:-

1. Cumin seeds         1 tsp 
2. Peppercorns         1 tsp
3. Hing                     1/4 tsp
4. Oil                        2 tbsp
5. Ghee                     1 tbsp
6. Curry leaves          few

METHOD:

• Wash dhal and pressure cook rice, water, turmeric, scraped ginger, and dhal for 3 whistles.
• Let the pressure settles by itself.
• Open and add salt and mix and simmer on low heat.
• Heat oil add cumin, pepper, cut chilies, curry leaves, hing to the rice.
• Garnish with coriander leaves. Serve with ghee and chutney.

RED RICE THIN FLAKED RICE

INGREDIENTS:-

 

1. Flaked red rice            7 cups
2. Onion                           2 big
3. Green chilies               10
4. Coconut                       1/2 cup
5. Water                           1 1/2 cups
6. Turmeric                      1 tsp
7. Salt                               3 tsp
8. Coriander leaves          handful

FOR SEASONING:-

1. Mustard seeds             1 tsp
2. Urad dhal                    1 tsp
3. Bengal gram dhal       2 tsp
4. Hing                            1/4 tsp
5. Curry leaves               10
6. Oil                               3 tbsps

METHOD:-

• Mix water, salt, turmeric and dissolve salt.
• Mix the saltwater to flaked rice and soak for an hour.
• Slice onion, slit green chilies, scrape coconut.
• Heat oil add seasoning, splutter mustard seeds, fry dhal.
• Add onion, curry leaves, and fry till translucent.
• Add flaked rice and fry for 2 or 3 minutes with closed the lid, cook on low flame.
• Garnish with coconut and coriander leaves.

NOTE

• Add ginger-garlic paste, boiled peas, potato, channa dhal, black beans can be added.

POTATO DUM BIRYANI

INGREDIENTS

1. Potato                          1 big
2. Biryani rice                  1 1/2 cups
3. Onion                           1
4. Tomato                         2
5. Green chilies                5
6. Chilly powder              2 tsp
7. Curd                             1 cup
8. Mint leaves                   handful
9. Coriander leaves          handful
10. Salt                               3 tsp
11. Water                           2 cups
12. Oil                               1/2 cup
13. Ghee                            1/2

FOR GRINDING--1

1. Cashewnut                  15
2. Milk                             1 cup

FOR GRINDING--2

1. Ginger                         1/2"
2. Garlic                          10

METHOD:-

• Wash rice and soak for 20 minutes. Cut potato to 2" pieces.
• Slice onion, cut tomatoes, chop coriander, and mint leaves.
• Grind both separately to a smooth paste.
• Heat oil and ghee in a cooker pan, saute onion till light brown and crisp.
• Add ginger-garlic paste, and fry, add tomato, potato.
• Mix and close the lid and cook for 5 minutes, until tomato mashed.
• Add 1 1/2 tsp salt, cashew paste, curd, close the lid, and cook for 5 minutes on low heat.
• Meanwhile in another vessel add 3 cups of water, 1 1/2tsp salt, and cook on low flame.
• Mix rice to the gravy and sprinkle coriander, mint leaves.
• Close the lid, put on weight for dum, on a low flame for 5 minutes.
• Keep it in dum for 5 minutes, Serve with onion raitha.

CHICKEN LEG PIECE ROAST

INGREDIENTS:-

1. Chicken legs           10 pieces
2. Curd                        1/2 cup
3. Chilly powder         1 tbsp
4. Curry masala           1 tsp
5. Ginger-garlic paste  2 tsp
6. Salt                           1 tsp
7. Turmeric                  1 tsp

METHOD:-

• Mix the masala, chilly, turmeric powder, ginger-garlic paste with curd.
• Wash the leg pieces and add to the masala paste,\.
• Heat 1 tbsp of oil and cook in a pan on low heat for 10 minutes.
• The gravy left in the pan will be very tasty.
• Serve gravy with chapati, rice, dosa.

NOTE:-

• Wings can be cooked by this way, it will be very tasty.

MINT, CORIANDER CHICKEN FRY

INGREDIENTS:-

1. Chicken legs              3 nos
2. Mint                           1 cup
3. Coriander leaves        1 cup
4. Ginger-garlic paste    1 tbsp
5. Green chilies             5
6. Turmeric                    1 tsp
7. Salt                            1 1/2 tsp
8. Curd                          1 cup
9. Lemon                       2
10. Garam masala           1 tbsp
11. Cumin powder          1 tsp

METHOD:-

• Grind coriander, mint, and green chilies with curd.
• Wash and slit the legs, mix all the ingredients with the ground paste.
• Apply on the legs and marinate for 8 hours.
• Keep it in the fridge, take out 1 hour before frying.
• Heat 1 tbsp of oil and arrange the legs and pour the extra masala paste on the legs.
• Close a lid and cook for 30 minutes. Turn 15 minutes once.
• Cook until oil separates, take out the legs, use the gravy left in the pan for chapati.
• Place a rack for grill on stove, arrange legs, and roast on both sides.
• Serve with sliced onion, tomato, cut lemon, and chapati with gravy.

DRY FISH CURRY

INGREDIENTS:-

1. Nethile dry fish           1 packet
2. Small onion                 2 cups
3. Garlic                          40 flakes
4. Tomatoes                     6 nos
5. Sambar powder           1 tbsp
6. Chilly powder             1 tbsp
7. Turmeric                     1 tsp
8. Salt                              5 tsp
9. Tamarind                     handful
10. Water                          7 cups

FOR SEASONING:-

1. Mustard seeds           1 tsp
2. Urad dhal                  1 tsp
3. Bengal gram dhal     2 tsp
4. Curry leaves             handful
5. Oil                            1 cup

METHOD:-

• Cut heads of the dry fish and soak for 10 minutes.
• Again clean up the intestine and wash for 8 times.
• Grind 1 cup of onion with 30 garlic to a smooth paste.
• Cut another cup of onion, and 10 garlic, soak tamarind in 7 cups of water.
• Extract three times and discard the skin and seeds.
• Mix chilly powder, turmeric, sambar powder.
• Heat oil, add seasoning, splutter mustard seeds, fry urad dhal, Bengal gram.
• Add cut onion and garlic, fry for 1 or 2 minutes, add curry leaves and fry.
• Add ground paste and fry on low flame until the oil separates.
• Now add the tomatoes and cook until mashed up.
• Add the tamarind water, salt and boil for 15 minutes until it becomes thick.
• Finally, add dry fish and cook for 5 minutes.
• Serve with hot rice, ragi muddle. It tastes delicious.

TANDOOR CHICKEN STYLE

INGREDIENTS:-

1. Chicken legs                3 nos
2. Ginger-Garlic paste     1 tbsp
3. Curd                             1 cup
4. Lemon                          2
5. Dhania powder             1 tbsp
6. Cumin powder             1 tsp
7. Garam masala              1 tsp
8. Saffron color                1/4 tsp
9. Salt                               3 tsp
10. Chilly powder              3 tsp
11. Turmeric                      1 tsp 

METHOD:-

• Wash chicken legs and slit over the it.
• Mix all the ingredients and apply on legs.
• Marinate and keep it in the fridge for 8 hours.
• In a pressure pan add 1 tbsp of oil and arrange the legs and cook for 30 minutes.
• Turn 15 minutes once, cook until oil separates from the legs.
• Place a rack on the stove and arrange the legs, roast on both the sides,
• Serve with onion rings, cut lemon, sliced tomato.

GREEN GRAM IDLY

 
INGREDIENTS:-

1. Green gram           1 cup
2. Idly rice                 1/4 cup
3. Salt                        1 tsp
4. Water                     1 cup

TO GRIND:-

1. Ginger                   1"
2. Green chilies         5
3. Cumin seeds          1 tsp

METHOD:-

• Wash and soak green gram dhal, and rice for 8 hours.
• Grind rice and green gram, cumin, ginger, chilies, and salt to a smooth batter.
• Add 1/2 cup of water while grinding.
• Wash the grinder with another 1/2 cup of water and pour in the batter, and mix.
• Boil water in idly pour ladleful batter in idly plate and steam for 15 minutes.
• Serve with any sambar, chutney.

GREEN GRAM OMELETE

INGREDIENTS:-

1. Pesarattu batter             1 cup
2. Eggs                              4 nos
3. Onion                            2
4. Green chilies                 5
5. Coriander leaves           handful
6. Ginger-garlic paste       1 tsp
7. Garam masala               1 tsp
8. Salt                               1 tsp
9. Oil                                for roasting

METHOD:-

• Beat eggs and add to the batter.
• Cut onion, chilies, coriander leaves.
• Mix cut items and ginger- garlic paste, garam masala to the batter.
• Heat tawa and pour a ladleful batter on it and spread.
• Roast on both sides and serve hot with chicken gravy.

GINGER CHUTNEY

INGREDIENTS:-

1. Ginger                  5" long
2. Coconut               1/2 cup
3. Onion                   3 big
4. Red chilies          5
5. Tamarind              2"
6. Jaggery                1 tbsp
7. Roasted gram       2 tbsp
8. Salt                      1 tsp
9. Oil                        1 tbsp

FOR SEASONING:-

1. Oil                         1 tbsp
2. Mustard seeds       1 tsp
3. Urad dhal              1 tsp 
4. Bengal gram          2 tsp
5. Curry leaves          few
6. Hing                      1/4 tsp
7. 
   

METHOD:-

• Cut onion, scrape coconut, cut ginger.
• Heat oil add red chilies, ginger, onion and fry for a minute.
• Add tamarind, jaggery, salt, roasted gram, and coconut and fry for another minute.
• Cooldown and grind to a smooth paste.
• Heat oil add seasoning, splutter mustard seeds, fry dhal, curry leaves, and hing, and pour over the chutney.
• Mix and serve with pessarattu.

NOTE:-

• Grind chutney with coconut and roasted gram.

                       

PESSARATTU

INGREDIENTS:-

1. Green gram           2 cups
2. Idly rice                1 cup
3. Ginger                   1"
4. Cumin seeds          1 tsp
5. Green chilies         5
6. Water                    1 cup
7. Salt                       2 tsp

METHOD:-

• Soak green gram and rice together for 8 hours.
• Wash for 3 times, grind with cumin, green chilies, salt, and ginger.
• Grind to a smooth paste, add 1/2 cup of water.
• Wash the grinder in 1/2 cup of water and pour to the batter.
• Mix well, Heat the dosa tawa, and pour a ladleful of batter and spread as dosa.
• Roast on both sides till crisp, serve with ginger chutney, butter, and white chutney.

GROUNDNUT PALYA, PORIYAL

INGREDIENTS:-

1. Raw groundnut      1 cup
2. Onion                     1 
3. Green chilies          5 
4. Red chilly              2 broken
5. Coconut                 1 tbsp 
6. Coriander leaves   1 tbsp
7. Salt                        1 tsp + 1/2 tsp
8. Water                     3 cups

FOR SEASONING:-

1. Oil                         2 tbsp
2. Mustard seeds        1/2 tsp
3. Urad dhal               1/2 tsp
4. Bengal gram dhal  1 tsp
5. Hing                      1/4 tsp
6. Curry leaves          4

METHOD:-

• Soak the groundnut for 8 hours.
• Wash it for 3 times and pressure cook for 3 whistles adding 3 cups of water and 1 tsp salt.
• Let the pressure settle by itself, drain the water completely.
• Retain the water for preparing gravy or soup.
• Cut onion, green chilies, scrape coconut,
• Heat oil and add seasoning, splutter mustard seeds, fry dhal, curry leaves, and hing.
• Saute onion, chilies for a minute, and add cooked groundnut, salt and mix.
• Fry until the water dries up and add coriander leaves, scraped coconut.
• Mix and serve with rice, chapati.

GROUNDNUT CHAT

INGREDIENTS:-

1. Roasted groundnut             1 cup
2. Onion                                  1 tbsp 
3. Tomato                               1 tbsp
4. Coriander leaves                1 tbsp
5. Salt                                     1/2 tsp
6. Chilly powder                    1 tsp
7. Garam masala                    1 tsp
8. Chat masala                        1/2 tsp
9. Coconut oil                         1 tsp
10. Lemon juice                        1 tsp

METHOD:-

• Rub the groundnut by hand and remove the skin.
• Mix all the ingredients and serve.

NOTE:-

• Add cut raw mango, carrot, cucumber, and sev.

WHEAT FLOUR SAMOSA

INGREDIENTS:-

1. Potato                    6 nos
2. Onion                    1
3. Tomato                  1
4. Chilly powder       1 tsp
5. Garam masala       1 tsp
6. Turmeric               1 tsp
7. Dhania powder     1 tsp
8. Lemon juice          2 tsp
9. Jeera powder         1 tsp
10. Coriander leaves   handful
11. Mint leaves           little
12. Ginger-garlic        1 tbsp
13. Oil                         2 tbsp
14. Oil                        for frying

FOR SAMOSA PATTI:-

1. Wheat flour           1 cup
2. Maida                    1/2 cup
3. Cornflour              1 tbsp
4. Oil                         2 tbsp
5. Salt                        1 tsp
6. Soda                      1/4 tsp
7. Water                    1/4 cup

METHOD:-

• Mix wheat flour, maida, cornflour, oil, salt, soda, and water to a smooth dough.
• And set aside for 1 hour. Boil potatoes for 4 whistles, cool and mash.
• Cut onion, tomato, coriander and mint leaves.
• Add dhania, jeera, garam masala, turmeric, lemon juice, chilly powder, and salt to mashed potatoes and mix well.
• Heat oil and saute onion, tomato and fry ginger-garlic paste for few seconds.
• Add mashed potatoes, coriander, and mint leaves and fry for 1 minute. Cooldown.
• Make small balls out of dough, make thin small chapati dough.
• Fill a spoonful of mashed potato mix on it and close it, again wrap on the other side and make it triangle in shape.
• Heat oil to piping hot and reduce the flame.
• Fry slowly on low flame on one side, and turn on the other side.
• The samosa floats on oil, let it fry for 2 or 3 minutes.
• Again turn on the other side and let it fry for another 2 minutes.
• You will get crispy samosas. Serve with homemade tomato sauce.

NOTE:-

• Refer tomato sauce from this blog.

POTATO BHONDA

INGREDIENTS:-

1. Potatoes                      6 nos
2. Onion                          2 big
3. Chilly powder             1 tsp
4. Curry masala               1 tsp
5. Jeera powder               1 tsp
6. Dhania powder            1 tsp
7. Salt                               1 tsp
8. Tomato                         2 nos
9. Coriander leaves           handful
10. Curry leaves                 5
11. Mint leaves                   little
12. Ginger- garlic paste     1 tbsp
13. Turmeric                      1 tsp
14. Oil                               for frying
15. Oil                               2 tbsp
16. Lemon juice                1 tsp

FOR BATTER:-

1. Bengal Gram Flour       2 cups
2. Baking Soda                  3/4 tsp
3. Salt                                1 tsp
4. Water                             1/2 cup

METHOD:-

• Mix Bengal gram flour, water, soda, and salt to a batter.
• Boil potatoes in 5 cups of water for 4 whistles, cool and mash.
• Cut onion, tomatoes, cut coriander leaves, curry leaves, and mint leaves.
• Heat oil in a Kadai add onion, curry leaves, and saute, add tomatoes, and cook until mashed.
• Add ginger-garlic paste and fry for few seconds, add curry masala, turmeric, chilly powder, dhania powder, salt, and mix.
• Add mashed potatoes, coriander, mint leaves, lemon juice, and mix well.
• Cooldown, and make small balls out of potato mix.
• Heat oil until piping hot and reduce completely.
• Take one ball and dip into the batter and drop one by one in hot oil.
• Fry slowly on one side and turn on the other side and fry till crisp.
• Serve with homemade tomato sauce.

NOTE:-

• Refer tomato sauce from this blog.

GOAT INTESTINE CHUKKA

INGREDIENTS:-

1. Intestine            2 nos
2. Small onion      1 cup
3. Tomato             2 nos
4. Badaga              little[opt]
5. Turmeric           1 tsp
6. Chilly powder   2 tsp
7. Salt                    1 1/2 tsp
8. Castor oil          2 tsp
9. Curry masala    1 tsp
10. Water                2 cups

FOR GRINDING:-

1. Coconut             1 tbsp
2. Coriander seeds  2 tbsp
3. Fennel seeds      1 tbsp
4. Cinnamon           1"
5. Cloves                5
6. Ginger                1"
7. Garlic                 10 flakes
8. Roasted gram     2 tbsp

FOR SEASONING:-

1. Mustard seeds          1 tsp
2. Urad dhal                 1 tsp
3. Bengal gram dhal    1 tsp
4. Curry leaves             handful
5. Coriander leaves      handful

METHOD

• Wash intestine for 4 times and cut into 1" pieces.
• Cook intestine adding water, turmeric, Badaga, castor oil, salt for 5 whistles.
• Cut onion, tomato, and grind masala to a fine paste.
• Heat oil in a cooker pan add seasoning, splutter mustard seeds, fry dhal, curry leaves.
• Saute onion, tomato, and add ground masala, fry for a minute.
• Add cooked intestine and stir, add chilly powder, curry masala, close the lid and cook for 10 minutes on high heat.
• Reduce the flame and simmer until the oil separates and dries up.
• Garnish with coriander leaves and serve with chapati, rice, bread.

GOAT LIVER CHUKKA

INGREDIENTS:-

1. Goat liver               1 
2. Onion                     1'
3. Turmeric                14 tsp
4. Tomato                   1
5. Garlic                     5
6. Green chilies          2
7. Chilly powder        1 tsp
8. Curry masala         1 tsp
9. Salt                        1 tsp
10. Water                     1 cup

FOR GRINDING:-

1. Mint leaves           few
2. Green chilies        2
3. Cinnamon             1"
4. Cloves                  5
5. Cardamom           1    
6. Ginger                  1"
7. Garlic                   5
8. Coconut               1 tbsp
9. Roasted gram       1 tsp

FOR SEASONING:-

1. Mustard seeds        1 tsp
2. Urad dhal               1 tsp
3. Bengal gram dhal   1 tsp  
4. Curry leaves           few
5. Oil                          2 tbsp
6. Coriander leaves    for garnishing

 METHOD:-

• Wash liver and cut into 1" pieces. Cut onion, green chilies, garlic, and tomato.
• Grind the masala to a smooth paste. Cook liver adding chilly powder, turmeric, for 4 whistles.
• Heat oil in a Kadai, add seasoning, splutter mustard seeds, fry dhal, and curry leaves.
• Saute onion, tomato, cut garlic, chilies, and ground masala, fry for a minute.
• Add cooked liver, salt, close a lid and cook on a low flame for 10 minutes.
• Cook until dry, and oil separates.
• Open and add curry masala, coriander leaves.
• Serve with rice, chapati, ragi mudde.

MAIDA CHAPATI

INGREDIENTS:-

1. Maida                     1 cup
2. Curd                       1/2 cup
3. Salt                         1 tsp
4. Oil                          2 tsp

METHOD:-

• Mix the above ingredients to a smooth dough.
• Keep the dough in a hot box for 3 hours.
• Knead the dough for 5 minutes.
• Make 4 balls out of dough. dust in maida flour.
• Press to a puri shape and smear oil on it and fold in half.
• And apply oil and fold again to a triangle shape.
• Press and dust on both sides, shape as a traingle chapati.
• Roast on both sides. Serve with chicken gravy.

ROASTED GRAM SWEET

This Sweet is a traditional one, in olden days this was the sweet for marriage function and for distributing also. They powder the sweet, add ghee, and banana and mash. Mix them and have, It tastes yummy, and this was the sweet given to bridegroom in his Mother-in-laws house.

INGREDIENTS:-

1. Roasted Gram flour            1 cup
2. Sugar                                   1 cup
3. Water                                   1 cup
4. Coconut                               1/2 cup grated                                
5. Cardamom                          4
6. Ghee or oil                          1 tsp

METHOD:-

• Take a cooker pan, add water and sugar.
• Bring to boil on high heat for 1 minute. Add coconut.
• Reduce flame and add roasted gram flour and mix by whisk.
• And cook until the bubbles raise up and leave out the pan.
• Off the stove, brush plate with oil, and pour on it.
• No need to smooth, it will set by itself.
• After a minute brush oil to a knife and mark lines on it.
• Cooldown and brake them to pieces.
• Be careful while cutting, spoil one piece, another will get neatly.

COOKED RICE WATER

This water is very healthy. My Grandma used to drink daily, and make us to drink. This drink increases immune power in our body, and cools down the heat inside our body. At the same time, we look beautiful, and our skin looks healthy and we will become old lately. It was true when my Grandma died at 95 age, she used to force us to drink, but I neglected her, so many years after I'm drinking this water. In the morning we get angry and tense, this glass of water makes us calm and happy in doing our routine work. And also my Grandma said it takes away morning sickness in pregnancy, and those who are allergic to some kind of foods, this drink gradually decreases. It is the greatest boon to us without medicine we get antibiotics, the healthy uterus, fertility and it's sure we get happy life, long life, immune power, and happy mood in daily life. You feel relax, and happy, without knowing the reason. First of all this drink cures urine system and also constipation.

INGREDIENTS:-

1. Boiled rice                   1/2 cup
2. Salt                              1/4 tsp
3. Water                           1 1/2 cups

METHOD:-

• Soak rice at night before going to bed.
• In the early morning drain the water.
• Mash by hands or spoon, it should be mashed.
• Add water, salt, and stir, drink in a bare stomach.
• First, sip the water then drink.

AGATHI SOPPU OMELETE

INGREDIENTS:-

1. Egg                        2 nos
2. Agathi soppu         1 cup
3. Turmeric                1/2 tsp
4. Water                     2 cups
5. Tur dal                   1/4 cup
6. Onion                     1
7. Coconut                  1 tbsp grated
8. Chilly powder         1 tsp
9. Curry masala          1 tsp
10. Salt                         1 tsp
11. Idly podi                 1 tsp

FOR SEASONING:-

1. Badaga             1 tsp
2. Oil                    1 tbsp
3. Hing                 1/2 tsp

METHOD:-

• Soak the leaves and wash, drain, and cut into pieces.
• Pressure cook dhal, turmeric, and cut Agathi leaves for 2 whistles.
• Drain the dal and retain the water for rasam or sambar.
• Cut onion, heat oil in a Kadai, add seasoning and fry.
• Add onion and fry till light brown in color.
• Add cooked dal and leaves, chilly powder, curry masala, coconut, salt and fry until the excess water dries up.
• Cool it. Heat tawa, in a bowl, beat eggs, and add the palya or poriyal and mix.
• Pour on the tawa, roast on both sides, sprinkle idly podi on it.
• Serve with rasam or sambar, and rice.

NOTE:-

• Any other green leaves can be prepared in the same method.
• Any seasoning can be added instead of Badaga.
• Any left over side dish can be done like this.

AGATHI SOPPU PALYA, PORIYAL

Agathi means, a kind of spinach, on AMAVASYA day, in south INDIA, We prepare this dish. Because on that day our body gets poisoned, and to get rid of this we should take this rasam. It clears the unwanted waste in the body, it gives us positive energy, clears negative energy, and makes us powerful, and also it is a saying that ancestors blessings will be there for us. So whenever you get this holy spinach, don't forget to cook and prepare this PORIYAL. PALYA.

INGREDIENTS"-

1. Tur dhal                1/4 cup
2. Coconut                 1/2 cup grated
3. Agathi soppu        1 bunch
4. Water                    5 cups
5. Turmeric               1 tsp
6. Onion                    1 big
7. Salt                       1 1/2 tsp

FOR SEASONING:-

1. Badaga                 1 tbsp
2. Hing                     1/2 tsp
3. Oil                        2 tbsp

METHOD:-

• Soak Agathi soppu for 1 hour, wash, and drain water and chop into pieces.
• In a pressure cooker add water, tur dhal, Agathi soppu, turmeric.
• Cook for 2 whistles, let the pressure come down, open and drain completely.
• Retain the water for rasam, cut onion, heat oil in a Kadai,
• Add seasoning, fry onion to light brown, add the cooked dhal, and leaves.
• Sprinkle salt, and chilly powder and fry for 1 minute.
• Fry on low heat until the water dries up completely.
• Now add the grated coconut and mix well.
• Serve with rice, chapati, roti.

AGATHI SOPPU RASAM

Agathi means, a kind of spinach, on AMAVASYA day, in south INDIA, We prepare this dish. Because on that day our body gets poisoned, and to get rid of this we should take this rasam. It clears the unwanted waste in the body, it gives us positive energy, clears negative energy, and makes us powerful, and also it is a saying that ancestors blessings will be there for us. So whenever you get this holy spinach, don't forget to cook and prepare this rasam

INGREDIENTS:-

1. Tur dhal           1/2 cup
2. Water               5 cups
3. Tomato            5 nos
4. Agathi soppu   1 bunch
5. Turmeric          1 tsp        
6. Salt                   1 1/2 tsp
7. Rasam powder  2 tsp
8. Garlic                5

FOR SEASONING:-

1. Badaga                 1 tsp
2. Hing                     1/4 tsp
3. Red chilies           2 broken
4. Curry leaves         few
5. Coriander leaves   little
6. Oil                        2 tsp

METHOD:-

• Soak and wash the Agathi leaves, drain the water completely.
• Wash tur dhal, add water, Agathi leaves, whole tomatoes, turmeric, and cook for 3 whistles in a pressure cooker. Let the pressure settle down.
• Drain water and keep it for rasam, Retain the cooked dhal and Agathi leaves for poriyal or palya.
• Grind cooked tomatoes with garlic and rasam powder.
• Stir in the Dhal water, heat oil in a Kadai, add seasoning, fry curry leaves, red chilies, and hing.
• Pour the water into the Kadai, add salt and mix. Reduce the flame.
• Bring to the boil slowly until the small bubbles appear on rasam.
• Garnish with coriander leaves, serve with rice and palya.

NOTE:-

• Refer Rasam powder, and Badaga from this blog

AGATHI SOPPU GRAVY FOR CHAPATI

Agathi means, a kind of spinach, on AMAVASYA day, in south INDIA, We prepare this dish. Because on that day our body gets poisoned, and to get rid of this we should take this rasam. It clears the unwanted waste in the body, it gives us positive energy, clears negative energy, and makes us powerful, and also it is a saying that ancestors blessings will be there for us. So whenever you get this holy spinach, don't forget to cook and prepare this GRAVY.

INGREDIENTS:-

1. Agathi soppu              1 cup
2. Tur dhal                      1 cup
3. Water                          4 cups
4. Tomato                       5 nos
5. Sambar powder          1 tbsp
6. Curry masala              1 tsp
7. Garlic                          1 pod
8. Small onion                10
9. Chilly powder             2 tsp
10. Turmeric                     1 tsp
11. Castor oil                    1 tsp
12. Salt                             1 1/2 tsp

FOR SEASONING:-

1. Badaga                    1 tsp
2. Red chilies              2 broken
3. Curry leaves            few
4. Hing                        1/4 tsp
5. Coriander leaves     for garnishing

METHOD:-

• Soak the leaves for 1/2 an hour and drain the water.
• In a pressure cooker, add tur dhal, turmeric, water, castor oil, Agathi leaves, sambar powder, curry masala powder, onion, garlic, and chilly powder.
• Cook for 3 whistles, open the lid after the pressure settles down.
• Add salt and boil once, off the stove, cool down.
• Whip once in a mixy, Add seasoning, and garnish with coriander leaves.
• Serve with chapati, cut onion, lemon.

.

NOTE:-

• Refer sambar powder, curry masala from this blog.

MUSHROOM BIRYANI-1

INGREDIENTS:-

1. Mushroom                     1 packet
2. Onion                             1 big
3. Tomatoes                        2 big
4. Biryani rice                     2 cups
5. Water                              4 cups
6. Ginger- garlic paste       2 tbsp
7. Turmeric                        1 tsp
8. Chilly powder                1 tsp
9. Green chilies                  4
10. Biryani masala powder   1 tsp
11. Salt                                 2 tsp
12. Lemon juice                    1 tbsp

FOR SEASONING:-

1. Bay leaf                      1 big
2. Stae anise                   2
3. Marati moggu            4
4. Cinnamon                  2"
5. Cloves                        5
6. Cardamom                 4
7. Mint leaves               handful
8. Oil                             4 tbsp
9. Ghee                         1 tbsp

METHOD

• Wash and soak rice for 1 hour.
• Slice onion, slit chilies, cut tomatoes, and cut mushrooms into 4 pieces.
• Heat oil in a heavy-bottomed vessel, add seasoning and fry.
• Add onion, and fry for a minute till light brown color.
• Add tomatoes, ginger-garlic paste, biryani masala powder, and fry for a minute.
• Now add mushroom, turmeric, chilly powder, salt, and fry.
• Add water and stir for 3 or 4 times and bring to boil.
• After boiling water add rice, lemon juice and keep on stirring until the rice comes up.
• The water and oil bubbles settle on top, now close the lid. Reduce the flame.
• Cook for 5 minutes, open the lid and mix once, and cook for another 5 minutes.
• Off the stove and leave it for 5 minutes.
• Serve with onion raitha, mushroom gravy, and mushroom fry.

CURRY LEAVES MUSHROOM GRAVY

INGREDIENTS:-

1. Mushroom                   1 packet
2. Onion                           1
3. Salt                               1 1/2 tsp
4. Water                            4 cups
5. Turmeric                       1 tsp
6. Curry masala                1 tbsp

FOR GRINDING:-

1. Onion                         1 big
2. Tomatoes                    4
3. Red chilies                 6
4. Ginger                        1"
5. Garlic                         9 flakes
6. Cinnamon                  2"
7. Cloves                        5
8. Fennel seeds              2 tsp
9. Cumin seeds              1 tsp
10. Kalpasi                      1"
11. Curry leaves              handful
12. Roasted gram            3 tbsp
13. Oil                             1 tbsp

FOR SEASONING:-

1. Oil                         3 tbsp
2. Mustard seeds       1 tsp
3. Urad dhal              1 tsp
4. Bengal gram         2 tsp
5. Curry leaves          little
6. Hing                      1/4 tsp

METHOD:-

• Fry the masala items given above for grinding in 1 tbsp of oil, cool down.
• Grind to a smooth paste, cut onion, chop coriander leaves.
• Heat oil in a pressure pan, add seasoning, splutter mustard seeds, fry dhal, curry leaves, and hing for a few seconds.
• Add onion and fry for a minute, add mushroom, salt, turmeric, and fry.
• Add the ground masala paste and fry for a minute.
• Add water and stir for 3 or 4 times and cook for 3 whistles.
• Garnish with coriander leaves, serve with mushroom biryani rice, chapati, idly, dosa.

MUSHROOM FRY-1

INGREDIENTS:-

1. Mushroom                1 packet
2. Ginger-garlic paste   1 tbsp
3. Chilly powder           2 tsp
4. Curry masala             2 tsp
5. Salt                            1 1/2 tsp
6. Cornflour                  1 cup
7. Red color                  1/4 tsp
8. Oil                             for frying

METHOD:-

• Soak mushroom for 1 hour and wash for 3 times.
• Drain water and cut each into 4 pieces.
• Marinate mushroom by adding salt, curry masala, chilly powder, red color.
• Mix well and keep it aside for 1/2 an hour. 
• The mushroom leaves out the water.
• Add cornflour before frying, no need to add water. 
• If added more water the mushroom splutters while frying.
• Heat oil in a Kadai and fry till crisp

POTATO GRAVY FOR WHEAT ROTI

INGREDIENTS:-

1. Potatoes                2 nos
2. Onion                    1
3. Tomato                  2 nos
4. Coriander leaves    handful
5. Chilly powder        1 tsp
6. Green chilies          5
7. Turmeric                1 tsp
8. Curry masala         1 tsp
9. Water                     5 cups

FOR  GRINDING:-

1. Cinnamon               2"
2. Cloves                    5
3. Cumin seeds           1 tsp
4. Coriander seeds      1 tbsp
5. Fennel seeds           2 tsp
6. Kalpasi                    little
7. Ginger                     1"
8. Garlic                      9 flakes
9. Coconut                   1 cup
10. Roasted gram           2 tbsp

FOR SEASONING:-

1. Mustard seeds          1 tsp
2. Urad dhal                 1 tsp
3. Bengal gram dhal     1 tsp
4. Curry leaves             few
5. Hing                         1/4 tsp
6. Oil                            3 tbsp

METHOD:-

• Cut potatoes, onion, tomatoes into 1" pieces. Chop coriander leaves, and halve chilies.
• Powder cinnamon, cloves, cumin, coriander seeds, fennel seeds, kalpasi and roasted gram.
• Grind coconut, ginger, and garlic to a coarse paste.
• Heat oil in a cooker add seasoning, splutter mustard seeds and fry both dhal.
• Add onion, curry leaves, fry for a while, add tomatoes, salt, chilly powder, and turmeric.
• Mash tomatoes, add potatoes, and curry masala fry for 1 minute.
• Add powdered masala first and mix up well, secondly add coconut ground paste.
• Fry for a while, add water, and stir for 3 or 4 times.
• Cook for 3 whistles, wait until the pressure settles.
• Open, and garnish with coriander leaves.
• Serve with Wheat roti, and, chappati.

AGATHI KEERAI WHEAT ROTI

Agathi means, a kind of spinach, on AMAVASYA day, in south INDIA, We prepare this dish. Because on that day our body gets poisoned, and to get rid of this we should take this rasam. It clears the unwanted waste in the body, it gives us positive energy, clears negative energy, and makes us powerful, and also it is a saying that ancestors blessings will be there for us. So whenever you get this holy spinach, don't forget to cook and prepare this ROTI.

INGREDIENTS:-

1. August tree leaves       1 cup
2. Wheat flour                  3 cups
3. Salt                               2 tsp
4. Water                           4 cups + 1/2 cup
5. Cumin powder             1 tsp

FOR SEASONING:-

1. Onion                       2 big
2. Green chilies            4 
3. Curry leaves             few
4. Mustard seeds          1 tsp
5. Urad dhal                 1 tsp
6. Bengal gram dhal    2 tsp
7. Oil                           2 tbsp

METHOD:-

• Wash Agathi leaves for 3 times and chop.
• Slice onion, cut chilies, and curry leaves.
• Cook the Avathi keerai in 4 cups of water for 3 whistles.
• Drain the water and retain it for mixing the wheat flour, and cool it.
• In a mixing bowl add wheat flour, salt, cumin powder, and boiled Avathi keerai water. 
• Add 1/2 cup of water and mix without lumps. Keep it aside for 1 hour.
• Heat oil add seasoning, splutter mustard seeds, fry urad dhal, Bengal gram dhal.
• Add sliced onion, chilies, curry leaves and fry for 1 minute.
• Add the fried onion, and cooked Avathi keerai to the wheat batter and mix.
• Heat tawa, take a bowl of water to dip your hand, and keep it beside the batter bowl.
• Brush with oil, take a handful or a ladleful batter and pour on tawa.
• Wet the hand and spread by hand to circular motion and remove the excess batter.
• Put ghee or oil on the roti and roast on both sides.
• Serve with Potato gravy with cut onion, and lemon.

NOTE:-

• Any other Green leaves can be added instead of Avathi keerai.

Rawa Paniyaram, Paddu, Gulittu

INGREDIENTS

1. Rawa                         1 cup
2. Rice flour                  1 cup
3. Maida                        1 cup
4. Baking Soda              1 tsp
5. Salt                            2 tsp
6. Water                         6 cups or more

FOR SEASONING

1. Oil                        2 tbsp
2. Onion                   2 chopped
3. Green chilies         4 chopped
4. Curry leaves          few chopped
5. Coriander leaves   handful
6. Cumin seeds         1 tsp
7. Mustard seeds       1 tsp
8. Urad dhal              1 tsp
9. Bengal gram         2 tsp

METHOD

• Mix rawa, rice flour, maida, salt, baking soda, and water.
• There should be no lumps, soak for 1 hour.
• The batter should be thin by pouring consistency.
• Heat oil in a Kadai, splutter mustard seeds, and cumin seeds.
• Fry urad dhal, and Bengal gram dhal.
• Saute onion, curry leaves, chilies, and pour in the batter.
• Heat the paddu or gulittu stone or pan, spray oil and pour ladleful of batter in each hollow space.
• Fry on one side and turn on the other and roast.
• Fry on low heat and roast till crisp.
• Serve with thick chutney.

CHANNA DHAL GRAVY FOR CHAT

INGREDIENTS

1. Channa Dhal            1 cup
2. Water                        5 cups
3. Salt                           1 1/2 tsp

FOR SAUCE

1. Tamarind                  big lemon size
2. Jaggery                     1 cup
3. Fennel seeds             1 tsp
4. Oil                             2 tsp

FOR GRINDING

1. Onion                      3
2. Tomatoes                5
3. Garlic                     1 pod
4. Ginger                     2"
5. Turmeric                 1 tsp
6. Chilly powder         2 tsp
7. Coriander powder   1 tbsp
8. Garam masala         1 tsp
9. Curry masala           1 tsp
10. Pav Bhaji masala     1 tsp
11. Roasted gram           1 tbsp

FOR SEASONING

1. Cinnamon              1"
2. Cloves                    4
3. Cardamom              3
4. Fennel seeds           2 tsp
5. Oil                           2 tbsp

FOR SERVING

1. Onion                  1 chopped
2. Tomato                1 chopped
3. Coriander leaves  handful  chopped
4. Carrot                  1 grated

METHOD

• Soak Channa Dhal for 8 hours, discard the water.
• Cook adding 5 cups of water for 5 whistles.
• Grind the above ingredients to a  smooth paste.
• Open the lid and add the ground masala and salt.
• Mix and cook for another 4 whistles.
• After the pressure settles down, add seasoning, stir and close the lid until serving.
• In another small cooker add tamarind and jaggery, cook for 3 whistles.
• Strain the liquid, fry fennel seeds in 2 tsp of oil, and pour on the sauce.
• Serve with puri, channa dhal gravy, cut onion, carrot, coriander leaves, tamarind sauce, tomato.
• Garnish with sev, and sprinkle garam masala. 
• This gravy is very tasty and loved by everyone.

COCONUT PORUPPU, THOVEYAL

INGREDIENTS

1. Coconut                 1/2 grated
2. Red chilies             5 nos
3. Coriander seeds      1 tbsp
4. Bengal gram           2 tbsp
5. Badaga                    1 tbsp
6. Salt                          2 tsp
7. Oil                           1 tbsp
8. Hing                        1/2 tsp
9. Curry leaves            few
10. Tamarind                 4"piece

METHOD

• Heat oil in a Kadai, add Bengal gram and fry until it decreases in size.
• Next add Badaga, chiles, coriander seeds, and curry leaves.
• Then add tamarind, coconut, hing and fry for 2 minutes.
• Fry until the coconut changes its color to light brown.
• Off the stove, spread the masala on a plate, and cool down.
• Add salt and grind to a smooth paste.
• It's better to grind in a wet grinder, and it tastes amazing.
• Serve with rice, ragi mudde.

VAALAI POO RASAM

This rasam helps infertility, by eating this flower uterus problem will be cured.

INGREDIENTS

1. Plantain Flower            1 cup
2. Tur dhal                        1/4 cup
3. Turmeric                       1 tsp
4. Rasam powder              2 tsp
5. Garlic                            6 flakes
6. Tamarind                       1 tbsp
7. Salt                                2 tsp
8. Water                            5 cups

FOR SEASONING

1. Red chilies                    2 broken
2. Badaga                          1 tsp
3. Curry leaves                  few
4. Hing                              1/4 tsp
5. Oil                                 2 tsp
6. Coriander leaves           for garnishing

METHOD

• Peel flower soak in buttermilk, wash, cut, and cook.
• Pressure cook tur dhal, turmeric, flower for 3 whistle.
• Drain water completely, retain the dhal and flower for palya, or porial.
• Mix tamarind paste, tur dhal boiled water, rasam powder, and salt.
• Heat oil add Badaga, hing, curry leaves, red chilies and fry.
• Pour the tamarind mixed water to it. Boil on low flame.
• Just bring to boil, the bubbles should settle on top of the rasam. Off the stove.
• Garnish with coriander leaves. Serve with rice. 

VALAIPOO PALYA, PORIAL[PLANTAIN FLOWER]

INGREDIENTS

1. Valaipoo               1
2. Tur Dal                 1/4 cup
3. Onion                    1 big
4. Rasam powder      1 tsp
5. Chilly powder       1 tsp
6. Curry masala        1 tsp
7. Coconut                1/4 cup
8. Water                    3 cups
9. Buttermilk            3 cups
10. Salt                       1 tsp
11. Coriander leaves   handful
12. Turmeric              1/4 tsp

FOR SEASONING

1. Mustard seeds        1 tsp
2. Urad dhal               1 tsp
3. Bengal gram           2 tsp
4. Curry leaves            few
5. Oil                           3 tbsp
6. Hing                        1/4 tsp

METHOD

• Peel flower and chop, soak in buttermilk for 1 hour
• 
  
• .
• Cut onion, coriander leaves, and grate coconut.
• Remove flower from buttermilk, drain water and wash with water once
• Cook dal, Plantain flower, turmeric, for 3 whistles.
• Wait till the pressure settles down, open and drain the dal water.
• Retain for rasam, Heat oil add seasoning, splutter mustard seeds,
• Fry urad dhal and Bengal gram, curry leaves for few seconds.
• Add onion and fry for a minute, add chilly powder, rasam powder, curry masala.
• Fry and add cooked flower and dal, stir well and add salt and fry for 2 minutes.
• Fry on low flame for 2 minutes, and add coconut, coriander leaves and fry for 1 minute.
• Serve with rice, chapati.

NOTE:-

• Refer Rasam powder, Curry masala, chilly powder from this blog.

RAWA DOSA

INGREDIENTS:-

1. Rice flour              1 cup
2. Rawa                     2 cups
3. Maida                    2 cups
4. Salt                        2 tsp
5. Onion                    1 
6. Green chilies         5 
7. Cumin                   1 tsp
8. Pepper                   1 tsp[ optional ]
9. Ginger                   1/4" 
10. Coconut                 2 tbsp
11. Curry leaves          few
12. Coriander leaves   handful
13. Oil                         for frying

METHOD:-

• Mix rawa, rice flour, maida, and salt in a bowl add sufficient water.
• Mix without lumps and keep it aside for 2 hours.
• Chop onion, chilies, curry leaves, coriander leaves, grated ginger, and grated coconut.
• After 2 hours add onion, cumin, pepper, ginger, coconut, curry, and coriander leaves.
• Add water to make thin consistency and mix well.
• Heat dosa pan pour a ladleful by the side in circular motion.
• The batter fills by itself in the middle, spray oil or ghee and roast on one side till crisp.
• Turn the dosa and fry for one minute and fold.
• Serve with sambar and chutney.