DEVANGAS PANCHAMRUTHA

INGREDIENTS:-

1. Coconut                    1/2 cup
2. Banana                      2 nos
3. Milk                          1 tbsp
4. Honey                       1 tbsp
5. Raisins                      1 tbsp
6. Cardamom                2
7. Sugar                         2 tbsp

METHOD:-

• Scrape coconut, powder cardamom.
• Mash banana by a fork, add milk, sugar, and mix.
• Add coconut, raisins, honey, and mix well.
• In any function, this is served first. And it is served as Prasadam.

BROWN CHANNA RASAM

INGREDIENTS:-

1. Brown channa                    1 cup                    
2. Tamarind                            lemon size
3. Water                                 3 cups
4. Salt                                    2 tsp
5. Tomato                              1
6. Coriander leaves                little
7. Rasam powder                   2 tsp
8. Garlic                                4 flakes
9. Coconut                             1 tbsp

FOR SEASONING:-

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

METHOD:-

• Pressure cook brown channa, 2 cups of water, salt for 8 whistles.
• Drain water and retain the channa for palya.
• Soak tamarind in 1 cup of water. Extract the juice. Cut tomato.
• Heat oil, add Badaga, red chilies, curry leaves, and fry.
• Add hing, tomato and fry for a few seconds, pour tamarind juice, crushed garlic.
• Boil for a minute and add rasam powder, coconut, channa water, and boil for a minute
• Garnish with coriander leaves, and serve with hot rice.
• Refer rasam powder from this blog.

BROWN CHANNA PALYA, PORIAL

INGREDIENTS:-

1. Brown channa                 1 cup  
2. Onion                              2
3. Green chilies                  5
4. Coconut                          1 tbsp
5. Coriander leaves            little
6. Water                             2 cups
7. Salt                                1 tsp

FOR SEASONING:-

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

METHOD

• Wash and soak the brown channa for 8 hours.
• Pressure cook channa for 8 whistles adding 2 cups of water, and salt.
• Drain the water and retain it for preparing rasam.
• Cut onion, coriander leaves, slit chilies, scrape coconut.
• Heat oil add seasoning, splutter mustard seeds, fry urad and Bengal gram dhal.
• Add hing and curry leaves, onion, and green chilies and fry for a minute.
• Add cooked channa and mix and fry for a minute on high heat.
• Sprinkle coconut and mix, garnish with coriander leaves.
• Serve with gravy, sambar, curd rice.

TOMATO CHICKEN PEPPER FRY

INGREDIENTS:-

1. Breast piece chicken             2                        
2. Tomato                                  2 big
3. Green chilies                         6
4. Pepper powder                      1 tsp
5. Garlic                                    10 flakes
6. Butter                                    1 tbsp
7. Salt                                        1 1/2 tsp

METHOD:-

• Slice chicken to thin long ones.
• Grind tomato, green chilies, salt, garlic to a smooth paste.
• Marinate chicken pieces for 1 hour.
• Heat pan and add butter, arrange two slices one upon the other.
• Arrange all the slices on the pan and close a plate and place a stone over it.
• Fry on low heat for 2 minutes, turn the slices carefully and close the plate and keep the weight.
• Roast on the other side and serve with sauce, mayonnaise, or any dip.

BANANA RAITHA [MAHARASTRA]

INGREDIENTS:-

1. Banana        2 nos
2. Curd            2 cup
3. Salt              1/2 tsp
4. Sugar           1 tbsp
5. Coconut       1 tbsp

METHOD:-

• Slice Banana to ring shapes.
• Whip curd, salt, sugar, coconut.
• Add banana and mix before serving.
• Serve with masala rice.
  

POTATO PALYA [MAHARASTRA]

INGREDIENTS:-

1. Potato                        2 big
2. Onion                        1 big
3. Ginger-garlic paste    1 tsp
4. Turmeric                    1/4 tsp
5. Garam masala            1/2 tsp
6. Coriander leaves        little
7. Coconut                      1 tbsp
8. Green chilies               5
9. Salt                             1 tsp

FOR SEASONING:

1. Oil                               2 tbsp
2. Curry leaves               few
3. Mustard seeds            1 tsp

METHOD:-

• Boil potato cut onion, chilies, coriander leaves.
• Mash potatoes, heat oil, add mustard seeds and add ginger-garlic paste, and curry leaves.
• Add green chilies, onion, and fry for a minute.
• Add mashed potato and fry on a low heat, add salt, garam masala and fry for a minute.
• Garnish with coriander leaves and add lemon juice and mix.

PANCHAMRUTHA [MAHARASTRA]

INGREDIENTS:-

1. Green chilies              5 long
2. Groundnut                  1 cup
3. Coconut                      1/2 cup
4. Coriander leaves         little
5. Sesame seeds             1 tbsp
6. Tamarind                   1 tbsp
7. Jaggery                      1 tbsp
8. Oil                             4 tbsp
9. Mustard seeds           1 tsp
10. Garam masala           1 tsp
11. Turmeric                   1 tsp
12. Water                        1 cup

METHOD:-

• Soak tamarind and extract, powder jaggery.
• Cut green chilies and coriander leaves.
• Dry fry groundnut and sesame seeds and powder coarsely,
• Heat oil, add mustard and splutter, add chilies, groundnut powder.
• Add tamarind, jaggery, salt, turmeric, garam masala., hing, and coconut.
• Add water and boil, reduce the flame and cook for 10 minutes with closed lid.
• Cook until the oil floats on top of the gravy.
• Garnish with coriander leaves.

MIXED GREEN LEAVES GRAVY[MAHARASTRA]

INGREDIENTS:-

1. Green leaves             5 types
2. Green chilies            8
3. Tamarind                  lemon size
4. Jaggery                    1 tbsp
5. Bengal gram flour   4 tsp
6. Curd                        1/2 cup
7. Groundnut               1/2 cup
8. Bengal gram            1/2 cup
9. Turmeric                  1/2 tsp
10. Salt                           1 tsp
11. Chilly powder          1 tsp
12. Water                        2 cups

FOR SEASONING:-

1. Oil                            1/2 cup
2. Mustard seeds          1 tsp
3. Jeera                         1 tsp
4. Hing                          1/4 tsp

METHOD

• Soak Bengal gram, groundnut for 5 hours. Soak tamarind and extract the juice.
• Wash green leaves, and cut. Chop chilies.
• Pressure cook Bengal gram, groundnut, green leaves for 3 whistles.
• Mash Bengal gram, groundnut and green leaves, or whip 2 or 3 times with water.
• Heat oil, add mustard and jeera and splutter.
• Add green chilies, hing and add tamarind juice, turmeric, jaggery, salt, and mix.
• Mix Bengal gram flour with curd and add to the tamarind and boil.
• Then add the mashed green leaves mashed, chilly powder.
• Mix and boil until thick. This is Maharastra special gravy on the festival days.

BENGAL GRAM RASAM [MAHARASTRA]

INGREDIENTS:-

1. Bengal gram              1 cup
2. Green chilies             5
3. Tamarind                   1 tbsp
4. Jaggery                      1 tbsp
5. Salt                            1 tsp
6. Garam masala            1 tsp
7. Hing                           1/2 tsp
8. Oil                             2 tsp
9. Coconut                     1 tbsp

METHOD:-

• Soak Bengal gram for 2 hours.
• Pressure cook for 2 whistles, cooldown.
• Drain water and retain the boiled gram for preparing pooran poli.
• Add tamarind, jaggery, salt, garam masala and bring to boil.
• Heat oil add hing, green chilies, coconut, fry and add to the boiling water.
• Boil for 2 minutes and garnish with coriander leaves.

BENGAL GRAM THOVVE [MAHARASTRA]

INGREDIENTS:-

1. Bengal gram           1 cup
2. Coconut                  1/2 cup
3. Coriander leaves     little
4. Green chilies          6 nos
5. Salt                         1 tsp
6. Chilly powder        1 tsp
7. Jaggery                   1"
8. Lemon                    1

FOR SEASONING:-

1. Oil                          1/2 cup
2. Mustard seeds        1 tsp
3. Jeera                       1 tsp
4. Hing                        1/2 tsp
5. Curry leaves            few

METHOD:-

• Soak Bengal gram for 5 hours, drain the water completely.
• Grind to a smooth paste, cut chilies, coriander leaves, and scrape coconut.
• Heat oil add seasoning, splutter mustard, jeera, curry leaves, and hing.
• Add green chilies fry for a while and add ground paste and fry.
• Keep on stirring to avoid burning. Add 1/2 cup of water and cook.
• Add chilly powder, salt, coconut, and jaggery, mix and fry.
• Fry until and there should be no moisture.
• Garnish with coriander leaves and add lemon juice.

POORAN POLI [MAHARASTRA]

INGREDIENTS:-

1. Boiled Bengal gram       1 cup  
2. Jaggery                           3/4 cup
3. Nutmeg                          a pinch
4. Maida                             2 cups
5. Salt                                 1/4 tsp
6. Ghee                               1/2 cup
7. Oil                                  1/2 cup
8. Water                              2 cups

METHOD:-

• Soak Bengal gram for 2 hours and pressure cook for 1 whistle.
• Drain the water completely and retain for preparing rasam.
• Powder jaggery and grind with cooked Bengal gram.
• Heat 4 tsp of ghee in a pan, add the ground dhal mix and fry for a minute.
• Cool down. Add little water to nutmeg and rub and add the water to the paste and mix.
• Mix maida, salt, and ghee to a dough and keep it aside for 2 hours.
• Make small balls and press like puri and keep a spoonful of the ground paste in the middle.
• Close the sides of the dough and make it to a round shape.
• Apply oil to the fingers and press in a circular motion, and make thick chapati
• Heat tawa, fry the poli on both sides adding oil.
• Fry on low flame until crisp. Serve with ghee.

BHASUNDHI

INGREDIENTS:-

1. Badam              2 broken                                                                            
   
2.  Milk                  1 liter 
3. Sugar                2 cups
4. Cardamom        1/2 tsp
5. Nutmeg             a pinch
6. Chironji seeds   little
7. Pista                  4 cut
8. Raisins              4
9. Cashew nuts     4 broken

METHOD:-

• Boil milk once and add sugar, simmer on low flame until half done.
• Fry nuts and raisins and keep it aside.
• Powder nutmeg, cardamom, and add to the milk.
• Mix well, serve with fried nuts, and raisins on top.

KESARI BHATH MAHARASTRA]

INGREDIENTS:-

1. Rice                       1 cup
2. Sugar                     1/4 cup
3. Cardamom            2
4. Cinnamon             1"
5. Cashewnut            4
6. Raisins                  4
7. Red color              a pinch
8. Ghee                     1 tbsp
9. Salt                       1/4 tsp
10. Ghee                     1 tbsp
11. Lemon                  1 tsp
12. Water                   4 cups
13. Milk                      1/4 cup

METHOD:-

• Heat ghee in a pressure pan, fry cashew nuts and raisins, keep it aside.
• Fry cinnamon, cloves, and cardamom in the same pan.
• Add washed rice and fry for a while, add sugar and mix.
• Add water, milk, red color, and cook for 4 whistles.
• Mix fried cashew nuts, raisins, and lemon juice.
• Serve with ghee. 

CAULIFLOWER MASALA BHATH MAHARASTRA]

INGREDIENTS:-

1. Rice                             1 cup      
2. Groundnut                   1 tbsp
3. Cashew nut                  4
4. Raisins                         10
5. Cinnamon                    1"
6. Cloves                         5
7. Marati moggu             4
8. Bay leaf                      1
9. Onion                          1                                              
10. Ginger-garlic paste     1 tsp
11. Turmeric                     1/4  tsp
12. Salt                             2 tsp
13. Garam masala            1/2 tsp
14. Coconut                      1 tbsp
15. Coriander leaves         little
16. Lemon juice                1 tsp
17. Ghee                           1 tbsp

FOR SEASONING:-

1. Cinnamon                   1"   
2. Cloves                         3
3. Marati moggu              3
4. Bay leaf                       1
5. Mustard seeds              1/2tsp
6. Jeera                             1/2 tsp
7. Oil                                1 tbsp

METHOD:-

• Slice onion, cut cauliflower, and soak in salted water.
• Cut cashewnut, scrape coconut, cut coriander leaves.
• Heat oil in a pressure pan, splutter mustard, and jeera seeds.
• Add groundnut, cinnamon, cloves, bay leaf, marati moggu, and fry
• Add ginger-garlic paste, fry until good aroma comes out.
• Add onion, fry till light brown, and add cauliflower, fry, and close the lid.
• Reduce the flame, add turmeric, garam masala, salt, and coconut.
• Fry once and add water, cook for 3 whistles.
• Let the pressure settle down by itself.
• Fry cashewnut, and raisin in ghee, and add to the rice.
• Garnish with coriander leaves and lemon juice.
• Mix and serve with banana raitha.

ATHIRASA

INGREDIENTS:-

1. Rice                         2 cups                                                                    
   
2. Maida                      1 cup
3. Sugar                       2 cups
4. Cus-cus                   1 tbsp
5. Oil                           for frying

METHOD:-

• Wash rice and soak for 2 hours.
• Drain water and dry on a wet cloth.
• Powder rice, sugar separately. Mix with maida flour.
• Sprinkle water and knead a dough.
• Take a small amount of dough pat small puris out of it.
• Sprinkle cus-cus on top of the dough.
• Heat oil to a piping hot, reduce the flame, and drop the puris and fry.
• Fry on both sides until crisp.
• Serve with sugar, banana and ghee.

MAHARASTRA THALI

THALI RECIPE NAME:-

1. Banana Raita
2. Panchamrutha
3. Bengal gram thovve
4. Potato Palya
5. Bengal gram Rasam
6. Masala Bhath
7. Green leaves gravy
8. Pooran Poli
9. Kesari Bhath
10. Basundhi
11. Athirasa

VARAGU MILLET NOODLES

INGREDIENTS:-

1. Varagu noodle                1 packet
2. Onion                             2
3. Tomato                           1
4. Ginger-garlic paste        1 tbsp
5. Chilly powder                1 tsp
6. Green chilies                 4
7. Carrot                            1
8. Beans                            4
9. Coriander leaves           little
10. Mint leaves                  little
11. Turmeric                       1/2 tsp
12. Garam masala               1 tsp
13. Salt                               2 tsp

FOR SEASONING:-

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

METHOD:-

1. Brake and boil the noodles for 3 minutes. Drain the water completely, cool it.
2. Cut onion, tomato, coriander, mint leaves, carrot, beans, and slit chilies.
3. Heat oil, add seasoning, splutter mustard seeds, fry dhal, curry leaves, and hing.
4. Add onion, green chilies and fry for a minute.
5. Add carrot, beans, tomato, and fry, add salt, turmeric, ginger-garlic paste.
6. Fry and add chilly powder, garam masala, and close the lid.
7. Cook for 1 minute on low heat, add noodles and mix.
8. Fry on high heat for 1 minute, garnish with coriander, and mint leaves.
9. Serve with any chutneys, and sauce.

IDLY MANCHURIAN

1. Idlies                          6 nos
2. Onion                         1
3. Tomato                       2
4. Ginger-garlic paste    1 tbsp
5. Salt                            1 tsp
6. Chilly powder           1 tsp
7. Green chilies             4
8. Soya sauce                1 tsp
9. Palm sugar                1 tbsp
10. Coriander leaves       little
11. Mint leaves               little
12. Corn flour                 2 tbsp + 1 tsp
13. Water                        1/4 cup
14. Oil                            1 tbsp + frying
15. Red color                 a pinch

METHOD:-

• Cut idlies to 1" pieces, cut onion, tomatoes, coriander, mint leaves, slit chilies.
• Add 2 tbsp of cornflour to idlies and mix evenly.
• Heat oil and fry the idlies to crisp.
• Heat 1 tbsp of oil in a pan, add onion, green chilies and fry.
• Add tomatoes, palm sugar, soya sauce, salt, red color, and fry for a minute.
• Mix cornflour with water and add, boil till thick gravy.
• Finally add fried idlies, coriander, mint leaves, and fry.
• Serve hot with raitha or sauce.
• Vegetables like cabbage, carrot, beans can be added.

BUTTER PEPPER CHICKEN

INGREDIENTS:-

1. Boneless chicken                 1 cup
2. Butter                                   1 tbsp
3. Pepper                                  1 tsp
4. Curry masala                        1 tsp
5. Salt                                       1 tsp
6. Bread crumbs                       1 cup
7. Oil                                        for frying

METHOD:-

• Cut chicken to one-inch pieces.
• Add butter, salt, pepper, curry masala, and marinate for 1 hour.
• Coat chicken pieces in bread crumbs and keep it aside.
• Heat oil fry the chicken pieces until crisp.
• Serve with sauce, dip, mayonnaise.

MINT LEAVES BONDA

INGREDIENTS:-

1. Wheat flour                    1 cup
2. Maida                             1/2 cup
3. Rice flour                       1/4 cup
4. Onion                             1 big cut
5. Green chilies                  5 cut
6. Mint leaves                    1 cup chopped
7. Ginger-garlic paste        1 tbsp
8. Cumin powder               1 tsp
9. Garam masala                1 tsp
10. Hing                               1/4 tsp
11. Turmeric                        1/4 tsp
12. Baking soda                   1/2 tsp
13. Salt                                 2 tsp
14. Water                             1/2 cup

METHOD

• Mix all the ingredients to a smooth dough.
• The dough should be thick. Keep it aside for 2 hours.
• Heat oil to a piping hot, reduce the flame.
• Wet fingers, and drop a spoonful of dough one by one.
• Fry till crisp on both sides. Serve hot with curd rice. 

MINT SAUCE

INGREDIENTS:-

1. Mint leaves           1 cup
2. Curd                      1 cup
3. Green chiles          4
4. Salt                        1/2 tsp
5. Sugar                     1 tsp
6. Ginger                   1/4"
7. Cumin Powder      1/4 tsp

METHOD:-

• Wash mint, chilies. grind all the ingredients except curd.
• Mix the curd at last and whip once.
• Serve with bread and bun snacks or any other chats.

BUN EGG MASALA

INGREDIENTS:-

1. Bun                        2
2. Onion                     1
3. Carrot                     1
4. Coriander leaves     little
5. Mint leaves             little
6. Tomato                   1
7. Salt                         1/2 tsp
8. Turmeric                1/2 tsp
9. Chilly powder        1/2 tsp
10. Garam masala        1/2 tsp
11. Eggs                       2
12. Cumin Powder       1/2 tsp

METHOD:-

• Beat eggs, cut onion, tomato, coriander and mint leaves. Scrape carrot.
• Mix all the ingredients except bun.
• Heat tawa, halve bun, and spread the egg mix on halved bun.
• Put upside down the bun on hot tawa.
• Fry on one side, serve with mint sauce and tomato sauce

BREAD BHONDA

INGREDIENTS:-

1. Bread                   10 slices
2. Water                   2 cups

FOR FILLING:-

1. Potato                       2 big
2. Onion                       2
3. Green chilies            4
4. Ginger-garlic paste   1 tsp
5. Curry leaves              few
6. Coriander leaves       handful
7. Mint leaves               little
8. Cumin powder          1 tsp
9. Chilly powder           1 tsp
10. Garam masala           1 tsp
11. Tomato                      2
12. Carrot                        2

METHOD:-

• Boil potatoes, cut onion, green chilies, curry leaves, mint, and coriander leaves.
• Scrape carrot, and cut tomatoes to a small pieces.
• Peel potatoes and mash, add all the ingredients and mix.
• Make small balls and keep it aside.
• Cut the sides of bread slices, dip one slice in water, keep it on palm and squeeze by another hand.
• Keep one potato ball in the middle and close it together, and make it to a ball shape.
• Do as it is until all the slices are finished.
• Heat oil in an iron Kadai, drop the balls one by one and fry in dark brown in color.
• Serve with mint sauce and tomato sauce.

METHI CHAPATI

INGREDIENTS:-

1. Wheat flour           2 cups
2. Methi leaves          1 cup
3. Salt                        1 tsp
4. Turmeric powder   1/2 tsp
5. Cumin Powder       1/2 tsp
6. Garam masala       1/2 tsp
7. Ghee                      1 tsp
8. Oil                          1 tsp
9. Water                     1/2 cup

METHOD:-

• Wash methi leaves and cut into pieces.
• Mix all the ingredients, knead to a smooth dough.
• Make 6 balls out of it, roll thin chapatis.
• Heat tawa and roast the chapati adding ghee or oil and fry both sides.
• Roast on high heat, otherwise the chapati will not roast and will be hard.
• Serve with homemade tomato sauce and ghee.
• Refer tomato sauce from this blog

MARIE BISCUIT CHOCOLATE

INGREDIENTS:-

1. Marie biscuit           1 packet
2. Milkmaid                 1/2 cup
3. Cocoa powder         1 tbsp
4. Vanilla essence        few drops
5. Butter                       3 tbsps
6. Nuts and raisin         optional

METHOD:-

• Brake biscuits and powder without lumps.
• Mix butter, essence, milkmaid, cocoa powder, and biscuit powder.
• Knead to a dough, and keep it in the fridge for 1 hour.
• Let it come to room temperature.
• Knead and take about a small lemon size dough and shape it to a ball. 
• Make to different shapes. If you are using nuts, fry lightly, brake, and add.
• This is my children's favorite chocolate. 

SPRING ROLL

INGREDIENTS:-

FOR FILLING:-

1. Eggs                           3 nos
2. Onion                         1 big
3. Ginger-garlic paste    1 tsp
4. Salt                            1 tsp
5. Green chilies             2
6. Coriander leaves       handful
7. Mint leaves               little             
8. Pepper powder         1 tsp
9. Butter                       1 tbsp

FOR THE BASE:-

1. Maida flour              2 cups
2. Corn flour                1 tbsp
3. Salt                          1 tsp
4. Water                       1/2 cup

METHOD:-

• Mix maida, cornflour, salt, and water to a dough and keep it in a hot box for 1 hour
• Julienne onion, coriander leaves, and green chilies.Beat eggs till frothy.
• Heat butter saute onion for 1 minute, add green chilies, ginger-garlic paste.
• Fry for a minute, add beaten eggs and mix thoroughly.
• Add pepper powder, coriander leaves and keep it aside and let it cool.
• Make small balls out of the dough and press as thin as possible as chapati.
• Take a spoonful of filling and fill in the middle of the roll.
• First close on top, fold on the sides, again turn and pinch the sides and paste the sides so that the filling shouldn't come outside while frying.
• Complete all the filling and keep it aside.
• Heat oil, not piping hot but medium heat is enough as for Gulab jamoon we do.
• Drop three at a time and fry on one side, turn on the other side and fry till crisp.
• Serve with homemade tomato sauce and mayonnaise.

EGG Mayonnaise

INGREDIENTS:-

1. Egg                 1
2. Lemon juice    1 tsp
3. Salt                  1 tsp
4. Sugar               1 tbsp
5. Oil                   1 cup
6. Pepper             1/2 tsp crushed
7. Mustard           1 tsp roasted and powder[opt]
8. Garlic               2 crushed

METHOD:-

• Take a mixie jar with the hole on top of the lid.
• Close the small lid on top.
• Add egg, salt, sugar, lemon juice, garlic, and pepper powder.
• Blend for a second, open the small hole lid.
• Pour oil little, thin string until finished.
• Don't turn off the mixie in between, run it until the mayonnaise becomes thick.
• Serve with bread, fried chicken, pizza, burger.

MEXICAN CHICKEN RICE

INGREDIENTS:-

1. Biryani rice             1 cup
2. Chicken boneless    1 cup
3. Tomato                    1 cup
4. Ginger-garlic paste  1 tsp
5. Coriander leaves      little
6. Chilly powder          1 tsp
7. Salt                           2 tsp
8. Water                        2 cups
9. Butter                       2 tbsps

METHOD:-

• Wash rice and drain the water completely, keep it dry.
• Grind tomato, cut coriander leaves. Cut chicken into small pieces.
• Heat 1 tbsp of butter in an iron pan, Fry rice until the oil coats and changes its color.
• Transfer to a plate, heat butter and add chicken, ginger-garlic paste, and fry for 1 minute.
• Add tomato paste, chilly powder, and fry for a minute, add water and bring it to boil.
• Add rice, salt, and mix for 2 or 3 times, and close the lid.
• Cook on a low flame for 15 minutes. Garnish with coriander leaves.
• Serve hot with any soup and salsa.
• Refer salsa in my blog.
  

SAMAI NOODLES [ LITTLE MILLET] PLAIN

INGREDIENTS:-

1. Samai noodles                1 packet
2. Onion                              1 big
3. Chilly powder                 2 tsp
4. Turmeric                         1/2 tsp
5. Coriander powder           1 tsp
6. Curry masala                  1 tsp
7. Ginger- garlic paste        1 tsp
8. Salt                                 2 tsp
9. Oil                                  2 tbsp
10. Curry leaves                   few
11. Coriander leaves            little
12. Water                             2 liters

METHOD:-

• Boil noodles in 2 liters of water for 3 minutes.
• Drain water completely, and cool down for some time.
• Cut onion, coriander leaves, coriander powder, chilly powder, and curry masala powder. 
• Heat oil in a Kadai, saute onion, ginger-garlic paste, turmeric, and curry leaves.
• Add the masala powders and saute, add salt and fry on high heat for a minute.
• Add the noodles and fry on high heat for a minute.
• Garnish with coriander leaves and serve hot with egg gravy.

DRUMSTICK FLOWER PALYA, PORIAL

INGREDIENT:-

1. Drumstick flower          1 cup
2. Tur dhal                         1/2 cup                  
3. Onion                             1 big
4. Chilly powder                1 tsp
5. Green chilies                  2
6. Coconut                         1/4 cup
7. Coriander leaves            handful
8. Turmeric                       1/4 tsp

FOR SEASONING:-

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

METHOD:-

• Wash drumstick and add turmeric and soak for 1/2 an hour.
• Wash dhal and soak for 1/2 an hour.
• Cook tur dhal and drumstick flowers adding salt.
• Close the lid while cooking, let the water dries up.
• Heat oil, add mustard seeds, urad, Bengal gram and fry.
• Saute onion, brown and add curry leaves, cooked drumstick flowers.
• Add chilly powder, and coconut and fry.
• Garnish with coriander leaves.

EGG VEG KICHIDI

INGREDIENTS:-

1. Biryani rice                    1 cup
2. Onion                             1
3. Turmeric                        1/2 tsp
4. Salt                                 3 tsp
5. Water                             2 cups
6. Potato                            1 big
7. Peas                               1/2 cup
8. Egg                                1

FOR SEASONING:-

1. Red chilies                   4 broken
2. Green chilies                2 cut
3. Curry leaves                 few
4. Ginger paste                 1 tsp
5. Bay leaf                        1
6. Ghee                             2 tsp
7. Oil                                2 tbsp

METHOD:-

• Wash tur dhal and rice separately, and soak for 2 hours.
• Wash potato and cut into 1" pieces. Cut onion, coriander leaves, slit green chilies.
• Heat oil, ghee in a pan add onion and fry till light brown, add seasoning.
• Fry all the ingredients, add rice and tur dhal, turmeric, salt, potato, and peas.
• Fry for a minute and add water and bring to a boil and reduce the flame.
• Beat the egg till frothy, and add when the rice is half cooked.
• Mix well and close the lid and cook for 5 minutes.
• Garnish with coriander leaves. Serve hot, add ghee.

RICE TATTUVADA

INGREDIENTS:-

.

1. Rice flour               3 cups
2. Urad dhal flour      1/4 cup
3. Salt                         2 1/2 tsp
4. Chilly powder        1 tbsp
5. Water                      1/2 cup
6. Hing                       1/4 tsp
7. Roasted gram         2 tbsp
8. Butter                     1/4 cup
9. Curry leaves           few cut into pieces
10. Oil                          for frying

METHOD:-

• For urad dhal powder, fry 1/4 cup urad dhal and powder.
• Except oil mix all the ingredients to a dough.
• Let the dough rest for 10 minutes.
• Make small balls out of the dough.
• Take a plastic cover, place one ball on the left side of the cover.
• Close the other side of the cover, and flatten the ball.
• Heat oil to a piping hot, reduce the flame.
• Drop one by one, fry on low heat, once fried the vadas will come up.
• Turn on the other side and fry till crisp.
• Heat oil again and reduce the flame and drop the vadas.
• Cooldown completely, Serve as evening snacks.

BESAN LADOO

INGREDIENTS:-

1. Besan flour              1 1/2 cups
2. Sugar                       2 cups
3. Cardamom               6
4. Ghee or Dalda          1 cup
5. Cashew nuts             handful
6. Raisin                       handful

METHOD:-

• Powder sugar and cardamom. cut cashew nuts into pieces.
• Heat little ghee in a Kadai, and fry cashew nuts to light brown, fry raisins. 
• Put the cashew nuts and raisins in a bowl.
• Fry the besan flour in the same Kadai, till good aroma, comes out.
• Transfer to a plate, add sugar, and sieve.
• Add cardamom powder,  fried cashew nuts and raisins, and mix well.
• Heat the remaining ghee, pour a spoonful of ghee over a little flour at a time.
• Mix the ghee and make a ball out of it.
• Do as it is until the flour is finished up.

EGG VARUVAL

INGREDIENTS:-

1. Eggs                     5 no
2. Onion                   1
3. Tomato                 3 nos
4. Green chilies       2
5. Coriander leaves   handful
6. Oil                         3 tbsp
7. Salt                        1 tsp

FOR GRINDING:-

1. Coconut               1 cup
2. Water                   1 cup

FOR GRINDING MASALA:-

1. Fennel seeds         1 tsp
2. Pepper                   10
3. Chilly powder       2 tsp
4. Dhania powder      1 tbsp

METHOD:-

• Grind coconut and extract the first milk.
• Cut onion, green chilies, tomato, and, coriander leaves.
• Grind masala to a smooth paste.
• Boil eggs and shell them.
• Mix ground masala, and mix with the coconut milk.
• Heat oil fry onion to light brown and add tomatoes, green chilies, and curry leaves.
• Fry tomatoes until mashed, add the masala mixed coconut milk, and bring to a boil.
• Reduce the flame and simmer until the gravy becomes thick.
• Cut eggs into 4 pieces and add to the gravy.
• Mix carefully and garnish with coriander leaves.
• Serve with chapati, dosa.

PALM JAGGERY THENKULAL

This sweet is our traditional sweet made out of palm jaggery, rice and urad dhal batter, it looks crispy fried murukku and dipped in palm jaggery sauce. It is very healthy sweet and tasty.


INGREDIENTS:-

1. Idly rice             1 cup
2. Urad dhal           1/4 cup
3. Salt                     1/2 tsp
4. Palm jaggery      1/2 kg
5. Water                  1/2 cup
6. Oil                      for frying

METHOD:-

• Wash rice and urad dhal, soak together for 3 hours.
• Grind to a smooth paste, adding less water.
• The batter should be thick that we can make a ball out of it.
• And should be easy to squeeze by murukku press, or punch a hole in the middle of a cloth, or by a cream bag.
• Powder the jaggery add 1/2 cup of water and bring to a boil.
• Strain the syrup into another container and again boil to 1 string.
• Heat oil to a piping hot, reduce the flame, squeeze the batter like murukku directly to oil.
• Fry till crisp on both sides, the oil gets calm when they are fried.
• Dip the fried thenkulal in jaggery syrup for 1 minute and transfer to another plate.
• Fry the remaining dough, as the same process, to be done.
• Serve hot or cold, can be kept for 15 days or more when kept in the refrigerator.

POTATO FRY

INGREDIENTS:-

1. Big potato                3 nos
2. Curry masala            2 tsp
3. Turmeric                   1/2 tsp
4. Chilly powder           3 tsp
5. Salt                            2 tsp
6. Oil                             2 tbsp
7. Ginger-garlic paste    1 tsp

METHOD:-

• Wash potatoes and cut into 1/2" size.
• Heat oil in a heavy-bottomed iron pan.
• Add turmeric, ginger-garlic, curry masala, and fry for a while.
• Add cut potatoes and mix well and add chilly powder, salt.
• Cook on a low heat with closed lid, mix in between.
• Cook for 2 minutes, press one potato to check whether it is cooked.
• Serve hot with rice and any gravy.

FOX MILLET UPMA

INGREDIENTS:-

1. Fox millet                  1 cup
2. Big onion                   1
3. Red chilies                 5 broken
4. Turmeric                    1/2 tsp
5. Salt                             2 tsp
6. Water                          2 1/2 cups
7. Ginger-garlic paste     1 tsp
8. Coriander leaves         little
9. Lemon juice                1 tsp

FOR SEASONING:-

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

METHOD:-

• Wash millet for 2 times, cut onion, and coriander leaves.
• Heat oil in a pressure pan, add mustard and splutter, fry urad dhal, curry leaves, and hing.
• Add turmeric, red chilies, and saute onion, ginger-garlic paste for 1minute.
• Add millet and fry for a while, add water, salt, lemon juice, and stir well.
• Close the lid and cook for 3 whistles.
• Cooldown and garnish with coriander leaves.
• Serve hot with white chutney.

BRINJAL ENNEKKAI

INGREDIENTS:-

1. Long baby brinjal              10 nos
2. Small onion                       10 nos
3. Garlic                                10 flakes
4. Tomato                              4 nos
5. Turmeric                           1 tsp
6. Chilly powder                   5 tsp
7. Ginger-garlic paste          1 tsp
8. Tamarind                          big lemon size
9. Water                               1 cup
10. Oil                                   1/4 cup
11. Salt                                   4 tsp
12. Coriander leaves             little

FOR SEASONING:-

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

METHOD

• Wash brinjal, and slit into 4 parts without cutting the top.
• Cut onion, tomatoes, coriander leaves.
• Soak tamarind in one cup of water. Extract the juice and filter by strainer.
• Heat little oil in a heavy iron pan, add seasoning, splutter mustard and add dhal, fennel seeds, methi seeds, and fry.
• Add onion, garlic, and fry for a minute, add tomatoes, ginger-garlic paste, curry leaves, hing, and fry.
• Add turmeric, chilly powder and mix, add brinjal, salt, and fry.
• Saute well and the oil should coat on all the brinjal.
• Close the lid and cook for 1 minute, open, and mix.
• Add tamarind juice, and bring to boil on high heat.
• Cook for 2 minutes stirring in between on high heat.
• Let the tamarind water dries to half the quantity, add remaining oil.
• Simmer for 1 minute, garnish with coriander leaves.
• This gravy should be served with oil. Serve with hot rice and potato fry.
• This gravy is very tasty with brinjal oil.

CHICKEN PAKORAS

INGREDIENTS:-

1. 1 cup       boneless chicken 
2. 1/4 cup   cornflour
3. 1/4 cup   maida
4. 1 tbsp    ginger-garlic paste
5. 2           eggs 
6. 1 tsp      salt
7. 10         green chilies chopped
8. 2           onions chopped
9. 10          curry leaves 
10.  little      coriander leaves 
11. 1/2 tsp   red food color 
12. 1 tsp      garam masala
13. oil        for frying

METHOD:-

• Cut chicken into small pieces.
• Mix all the ingredients, except oil, and marinate for 2 hours and deep fry.
• Serve with tomato sauce.

CHAPATI FLAKED RICE ROLL

INGREDIENTS:-

1. Chapati                    4 nos
2. Egg omelet              4 nos
3. White chutney         1 cup
4. Coriander leaves     handful

FOR FILLING:-

1. Flaked rice              1 cup
2. Salt                          1 tsp
3. Turmeric                 1/2 tsp
4. Water                       1 cup

FOR GRINDING MASALA:-

1. Onion                    1 
2. Ginger                   1/2"
3. Garlic                    5
4. Curry leaves          few
5. Curry masala         1 tsp
6. Lemon                   1 tsp

FOR SEASONING:-

1. Mustard seeds      1 tsp
2. Urad dhal             1 tsp
3. Hing                     1/4 tsp
4. Oil                        2 tbsp

METHOD:-

• Wash and soak the flaked rice, turmeric, and salt for 1 hour.
• Grind masala to a smooth paste, heat oil, add seasoning, splutter mustard seeds, add urad dhal, hing and fry.
• Add the masala paste and fry until good aroma comes up.
• Add flaked rice and fry, reduce the flame and cook for 2 minutes.
• Garnish with coriander leaves.

TO SERVE:-

• Take one chapati, spread 1 spoonful of chutney, place an omelet, and fill 1 tbsp of flaked rice, and roll.
• First roll on one side, and fold the sides of chapati, and roll again.
• Serve with homemade tomato sauce.
• Refer tomato sauce from this blog.

RICE OMELET

INGREDIENTS:-

1. Eggs                           3 nos
2. Cooked rice               1 cup
3. Onion                         1/2 cut
4. Garam masala            1 tsp
5. Turmeric                     1 tsp
6. Salt                             1 tsp
7. Coriander leaves         handful
8. Mint leaves                 little
9. Tomato sauce             1 tbsp
10. Ginger- garlic paste   1 tsp
11. Oil                            for frying

METHOD:-

• Mix all the ingredients except oil to a batter,
• Heat tawa, pour a ladleful of batter, add oil, and roast on both sides.
• Serve with tomato sauce.

AADI COCONUT PONGAL

Aadi Festival is a day for frying coconut, a stick is inserted into the hole of coconut and kept on flame for frying. After frying, the people go to the Ganesha temple, do pooja and break the coconut on the head of Ganesha,  come and eat Prasadam together. There is a saying that the coconut braked on the head of the God, is that the bad things upon us will be erased by God. New married couples are invited to this festival, they are gifted with new dhoties and sarees, and authentic food will be supplied to them.

INGREDIENTS:-

1. Tender Coconut       1 whole
2. Flaked rice               1/2 cup
3. Split green gram      1/4 cup
4. Powder jaggery        1/4 cup
5. Roasted gram           1 tbsp
6. Sesame seeds           1 tbsp

FOR SEALING:-

1. Wheat flour              1/2 cup
2. Water                        2 tbsp

METHOD:-

• Pluck the tail of coconut. Open one eye and save the coconut water in a tumbler.
• Keep it upside down over tumbler, so the water will fill neatly.
• Dry fry the green gram, and sesame seeds, cool it.
• Mix all the ingredients, fill into the hole of coconut.
• Just put it by fingers and it will fall inside, Stuff with a chopstick.
• After filling, pour the coconut water inside the hole.
• Half water is enough, mix wheat flour in water and make a sticky paste.
• Close the hole by dough, and seal it for 1" thickness.
• For baking in oven use aluminum foil, wrap neatly.
• Keep in the tray and bake for 1 hour, in 250 degrees.
• Wrap aluminum foil, keep it straight on the stove, and cook on low heat.
• Turn by the skewer and fry on all the sides, Should be careful while turning.
• It takes 1/2 an hour to bake on the stove. Cool it and cut into two.
• Coconut Pongal is ready to eat. Serve with coconut and Pongal.