ROASTED GRAM CHUTNEY

 INGREDIENTS:-

1. Roasted gram                 1 cup
2. Green chilies                  10
3. Garlic                              10
4. Ginger                             1/4"
5. Tamarind                         1/4"OR
6. Lemon juice                    1 tsp
7. Salt                                  1 tsp
8. Water                               1 cup

FOR SEASONING:-

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

METHOD:-

• Powder roasted gram, salt, garlic, ginger, tamarind, green chilies.
• Transfer to a container add sufficient water and mix well.
• Heat oil add mustard seeds and splutter, fry dal, hing, turmeric, and curry leaves.
• Pour over the chutney and serve with ragi paddu.

RAGI GULITU, PADDU, PANIYARAM

 INGREDIENTS:-

1. Ragi flour          2 cups
2. Curd                  1 cup
3. Water                 3 cups
4. Salt                    1 1/2 tsp
5. Baking powder  1 tsp
6. Oil                     for frying

METHOD:-

• Mix ragi flour, water, salt, and curd to a smooth paste, without lumps.
• Its better to whip 2 or 3 times in mixy.
• Keep it aside for 1 hour. Add baking powder 10 minutes before frying, mix well.
• Heat paddu tawa brush oil, mixthe batter once and pour in each hallow.
• Fry on one side and turn over. Add more oil if necessary.
• Serve hot with roasted gram chutney.

RED RICE MILLET NOODLES

 INGREDIENTS:-

1. Red rice noodles     1 packet
2. Water                       5 cups
3. Salt                          2 tsp
4. Turmeric                  1 tsp
5. Chilly powder          1 tsp
6. Garam masala          1 tsp
7. Onion                       2 nos
8. Tomatoes                  5 nos
9. Ginger-garlic paste   1 tsp
10. Green chilies             5
11. Coriander leaves       handful
12. Oil                            3 tbsp

METHOD:-

• Boil water add noodles, cook for 3 minutes, drain water and cool it.
• Cut onion, green chilies, and grind tomatoes.
• Heat oil, saute onion, green chilies, for a minute.
• Add ginger-garlic paste fry till good aroma comes up on low heat.
• Add tomato paste, chilly powder, salt, and garam masala.
• Close a lid and cook for 3 minutes or till oil separates.
• Add the boiled noodles and fry, mix well.
• Garnish with coriander leaves and serve hot with egg white omelette.

SALEM MUTTON BIRYANI

INGREDIENTS:-

1. Mutton                 1 kg or 5 cups 
2. Biryani rice          1 kg
3. Onion                   5 nos
4. Tomatoes             5 nos
5. Mint                     1 small bunch
6. Green chilies       25
7. Turmeric             1 tsp
8. Ghee                    5 tbsp
9. Oil                        1 cup
10. Water                   9 1/2 cups
11. Lemon                 2 nos

FOR SEASONING:-

1. Bay leaves             5
2. Cinnamon             5"
3. Cloves                   25
4. Cardamom            20
5. Marati moggu       25
6. Star Anise             5 whole
7. Kalpaasi                1"

FOR GRINDING:-

1. Garlic                  30 pods[ 60 gms]
2. Ginger                 5 " [ 40 gms]

METHOD:-

• Wash mutton and drain the water, wash and soak the rice.
• Slice onion, cut tomatoes, clean and wash mint leaves.
• Grind ginger, garlic to a smooth paste. Squeee lemon and extract juice.
• Heat oil in a cooker, add oil, fry the seasoning, then add green chilies and close the lid for few seconds. The chilies splutter, its safe to close the lid, and changes its color,
• Add turmeric and saute onion until light brown in color.
• Add ginger, garlic paste aand fry until good aroma comes out.
• Add tomatoes and close the lid and cook.
• Mash tomatoes and add motton, salt, mint leaves and fry.
• Cook and mix well the mutton and add water, lemon and stir.
• Close the lid and cook for 3 whistles, wait until the pressure to settle down.
• Open the lid, add rice and ghee, mix and cook for 3 whistles on high heat.
• Cool for another 15 minutes and mix well.
• Serve with boiled eggs and gravy.

BIRYANI OMELETTE

INGREDIENTS:-

1. Biryani           1 cup
2. Eggs               3
3. Oil                  1 tbsp

METHOD:-

• Beat eggs, pick and discard masalas in biryani.
• Mix biryani in beaten eggs.
• Heat tawa, brush oil and pour a ladleful.
• Fry on both sides and serve with tomato sauce.
  

WHEAT ROTI

INGREDIENTS:-

1. Wheat flour           2 cups
2. Salt                        2 tsp
3. Water                     4 cups or more
4. Oil or Ghee           for brushing

FOR SEASONING:-

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

METHOD:-

• Mix wheat flour, salt and water to a smooth paste.
• Add more water if it is thick, it should be dropping consistency.
• Otherwise the roti will be thick and cannot spread easily.
• Slice onion, cut green chilies, curry leaves, coriander leaves to small pieces.
• Heat oil, splutter mustard seeds, fry dhal and add the cut ingredients, except coriander leaves.
• Fry onion till light brown and add to the dough and mix.
• Use a laddle to mix, and add coriander leaves.
• Keep water in a bowl, heat tawa, take handful of dough, and drop on tawa.
• Dip the fingers in water and spread slowly in circular motion.
• Don't put the fingers deep and touch tawa, take out the excess dough.
• Dip the fingers frequently in the water. 
• Add oil to the roti and roast on both sides till crisp.
• Serve with scrambled eggs and potato egg gravy.

MOONG DHAL FRY

INGREDIENTS:

1. Whole green gram   1 cup
   
2. Oil                             for frying
3. Salt                            1/2 tsp
4. Chilly powder            1/2 tsp

METHOD:-

• Wash and Soak green gram for 8 hours.
• Drain the water completely, wash once.
• Drain in a colander for 1 hour.
• Then spread on a cloth till it dries up.
• Heat oil to a medium hot, put handful of green gram.
• Do not stir, the cooked gram comes up.
• There will be no bubbles, and no noise.
• Drain the gram from oil, and put it in a colander for sometime.
• Transfer to tissue or news paper to remove excess oil.
• Sprinkle salt and chilly powder and mix well.
• Serve hot with tea or coffee.

POPPY SEEDS HALWA

 INGREDIENTS:-

1. Poppy seeds        1 cup        
2. Milk                    3 cups
3. Sugar                  3 cups OR
4. Jaggery               3 cups powder
5. Ghee                   1 tbsp

METHOD- 

PRESSURE COOK METHOD:-

• Grind poppy seeds adding 2 cups of milk to a smooth paste.
• In a pressure pan add the ground paste, milk and mix well.
• Cook for 3 whistles on high heat, let the pressure settle down.
• Open and add sugar, or jaggery, and mix for a minute.
• Again close the lid and pressure cook for 2 whistles on low heat.
• Open and mix and cook until the moisture evaporates.
• Close a lid if the halwa spills out. When halwa do not stick to the pan, then it is ready
• Add ghee and mix well, halwa looks to a coarse paste.
• Serve cold, it tastes good when it is cool.

KADAI METHOD:-

• Take a heavy bottemed kadai and add ground paste, milk, and mix.
• Bring to boil once, stirring continuously, reduce the flame.
• Close a lid and cook, stir in between. It will take 15 minutes to cook.
• Open and stir after 5 minutes once, let the milk evaporates.
• Add sugar, or jaggery, and mix, again close the lid and cook.
• Because the liquid of poppy seeds spill on hands.
• So you have to close the lid, the halwa changes its color.
• Looks to a coarse paste, add ghee and mix.
• When the halwa do not stick to the kadai, then it is ready.
• Serve cold, it tastes good when it is cool.

POTATO EGG GRAVY

 INGREDIENTS:-

1. Boiled potato             4
2. Boiled eggs                2
3. Onion                         1
4. Coriander leaves        handful
5. Kasuri methi              little
6. Chilly powder            1 tbsp
7. Dhania                        1 tbsp
8. Cumin powder           1 tsp
9. Garam masala            1 tsp
10. Salt                             3 tsp
11. Oil                              3 tbsp
12. Butter                         1 tbsp
13. Orange color              a pinch
14. Maida                        1 tsp

FOR GRINDING :-

1. Tomatoes                  3
2. Garlic                       10
3. Ginger                      1"
4. Cashew nuts             20
5. Cinnamon                 1"
6. Cloves                      5
7. Cardamom               3
8. Water                       5 cups

METHOD:-

• Boil water and pressure cook tomatoes, cashew nuts, spices, ginger, and garlic.
• Cook for 3 whistles, cool down the boiled tomatoes and masala.
• Remove the skin of tomatoes, and grind with other ingredients to a smooth paste.
• Cut onion to small pieces, cut coriander leaves and halve potatoes.
• Heat oil in a kadai, add onion, saute and brown, add potatoes and fry a minute
• Add masala paste, chilly powder, dhania, cumin and garam masala.
• Add salt, and cooked water, bring to boil once and reduce the flame.
•  Mix maida flour, orange color in little water and add to the gravy.
• Mix well and add kasuri methi, coriander leaves.
• Cook for 5 minutes, stir in between.
• Finally grate egg on top and serve with chapati, roti. 

RICE URUNDAI BREAKFAST

 INGREDIENTS:-

1. Rice flour               1 cup
2. Onion                     1 
3. Green chilies          5 
4. Curry leaves           few 
5. Coriander leaves    little
6. Salt                        1 tsp
7. Water                     1+ 1 tbsp cup

FOR SEASONING:-

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

METHOD:-

• Cut onion, curry leaves, green chilies, and coriander leaves into small pieces.
• Heat oil in a kadai, add seasoning, splutter mustard seeds, fry dhal.
• Add onion, curry leaves, and green chilies, fry for a minute.
• Boil water add salt, mix in rice flour and close a lid for 1 hour.
• Add seasoned onion, coriander leaves to the rice flour and mix.
• Make oval shaped balls, arrange in a idl.y pan
• Steam for 10 minutes, serve hot with garlic chutney.

GARAM MASALA

INGREDIENTS

1. Green Cardamom            10                                
2. Cinnamon                         10 sticks
3. Cloves                               20
4. Pepper                               1 tbsp
5. Nutmeg                             1 small
6. Nutmeg flower                  5
7. Star anise                          5     

METHOD

• Dry roast all the ingredients except salt.
• Powder the ingredients, and store in an airtight bottle.   

MAIDA OM PUDI

 INGREDIENTS:-

1. Maida                1 cup
2. Rice flour          1 tbsp    
3. Chilly powder    1/2 tsp
4. Hing                  1/2 tsp
5. Salt                    1 tsp
6. Water                 3 tbsp
7. Soda                  a pinch
8. Oil                     for frying

METHOD:-

• Boil water in an idly cooker, put maida flour in a cloth and tie.
• Place a colander in idly pan and keep the maida bag inside the colander and close the lid.
• Steam for 5 minutes. Take out the bag and open, spread on a table with cloth.
• Let it cool for 1/2 an hour. Mix the other ingredients to maida.
• Knead it to a dough and put into the murukku press.
• Heat oil, and squeeze into the oil in a circular motion.
• Turn over gently, fry till spluttering sound stops.
• Remove from oil and put on a tissue paper to remove excess oil.
• Serve with chats on top.

TOPIACA CURD CHAT

 INGREDIENTS:-

1. Topiaca cutlet      1
2. Tamarind sauce   1 tsp
3. Garam masala     a pinch
4. Chilly powder     a pinch
5. Salt                      a pinch
6. Om pudi              handful
7. Onion                  little cut
8. Tomato                little cut
9. Coriander leaves   little

FOR CURD MIX:-

1. Curd           1 cup
2. Salt             1/4 tsp
3. Sugar          1 tbsp

METHOD:-

• Mix curd with salt and sugar to a smooth paste.
• In a serving bowl, add cutlet , tamarind sauce on top.
• Sprinkle chilly powder, garam masala, and pour curd mix.
• Sprinkle onion, tomato, coriander leaves, and om pudi on top.
• Refer tamarind sauce, and topiaca cutlet from this blog.

BROWN CHANNA GRAVY FOR CHAT

 INGREDIENTS:-

1. Brown channa           1 cup
2. Turmeric                   1 tsp
3. Salt                            2 tsp
4. Chilly powder           2 tsp
5. Oil                             2 tbsp
6. Water                        5 cups

FOR GRINDING-1

1. Onion                        1 big
2. Tomato                      2 
3. Ginger                       1"
4. Garlic                        10

FOR GRINDING-2

1. Coconut                     2 tbsp
2. Dhania powder          1 tbsp
3. Cinnamon                  1"
4. Fennel seeds              1 tsp
5. Jeera                          1 tsp
6. Roasted gram             2 tbsp

METHOD:-

• Soak channa for 8 hours, wash and cook in 5 cups of water for 8 whistles.
• Heat oil in the same pan, add onion masala and fry for 2 minute on low fire.
• Then add the channa and mix, add 2 masala and fry for a minute.
• Add turmeric, chilly powder, salt and water.
• Cook for another 3 whistles. Garnish with coriander leaves.
• Serve with cutlets, masla puris, mix in any chat.

TOPIACA CUTLET CHAT

 INGREDIENTS:-

1. Topiaca cutlets              2
2. Tamarind sweet sauce   1 tbsp
3. Onion                            1 tbsp
4. Tomato                         1 tbsp
5. Garam masala              1 tsp
6. Brown channa gravy    1 cup
7. Coriander leaves           little
8. Om pudi                        little
9. Curd                             1 tbsp
10. Salt                               a pinch
11. Sugar                            a pinch

METHOD:-

• In a serving bowl, arrange the cutlets.
• Pour gravy on it, sprinkle cut onion, tomato, coriander leaves.
• Add tamarind sweet sauce, garam masala.
• Mix curd with salt and sugar, add it to the cutlet on top.
• Sprinkle om pudi on top. Refer brown channa gravy from this blog.

TOPIACA CUTLET

 INGREDIENTS:-

1. Boiled topiaca          5 long pieces
   
2. Onion                       2
3. Green chilies            5
4. Chilly powder          2 tsp
5. Garam masala          1 tsp
6. Cumin powder         1 tsp
7. Dhania powder         2 tsp
8. Ginger-garlic paste   1 tbsp
9. Coriander leaves       handful
10. Turmeric                   1 tsp
11. Oil                             3 tbsp
12. Bengal gram flour     1 cup
13. Salt                             2 tsp 
14. Bread crumbs             1 cup
15. Oil                              for frying

METHOD:-

• Mash topiaca without any lumps, Cut onion, chop coriander leaves, and green chilies.
• Heat oil, fry onion till light brown, and add chilies, ginger-garlic paste and fry.
• Add chilly powder, dhania, cumin, garam masala, turmeric and mix.
• Add mashed topiaca and mix well, sprinkle salt, coriander leaves.
• Mix well and keep it aside, let it cool down.
• Add bengal gram flour and mix to a thick dough.
• Make big balls, pat and coat with bread crumbs on both sides.
• Heat oil in a kadai, place a cutlet on ladle and drop slowly.
• Otherwise the oil spills on you, because of the cutlet weight.
• Deep fry on low heat till crisp on both sides.
• Serve with tomato sauce, cut onion, and tomato.

GANESHA CHATHURTHI RECIPES

 RECIPES                                                   

1. RICE KOLUKATTAI
2. KARJIKAI
3. SWEET BOONDHI
4. BALL KOLUKATTAI
5. KARA KOLUKATTAI
6. MASALA CHANNA
7. LEMON RICE
8. PULIYOGERE
9. JAGGERY PONGAL

SIMPLE IDLY SAMBAR

 INGREDIENTS:-

1. Small onion               10
2. Big onion                   1
3. Tomatoes                   2
4. Chilly powder            2 tsp
5. Salt                             2 tsp
6. Jaggery                       1 tbsp
7. Tamarind paste           1 tbsp
8. Turmeric                     1 tsp
9. Water                           8 cups
10. Coriander leaves         little

FOR GRINDING:-

1. Coconut                      1/2 cup
2. Bengal gram flour      1/2 cup
3. Coriander powder       1 tbsp
4. Jeera powder               2 tsp
5. Pepper powder            1/2 tsp
6. Curry leaves                little
7. Ginger                         1/4"
8. Garlic                           5

FOR SEASONING:-

1. Mustard seeds             1 tsp
2. Urad dhal                    1 tsp
3. Curry leaves                 few
4. Hing                             1/2 tsp
5. Red chilies                   4
6. Oil                                 1 tbsp+2 tbsps

METHOD:-

• Grind masala to a smooth paste.
• Cut both onions, cut tomatoes, coriander leaves.
• Heat 2 tbsps of oil saute onion for 1 minute.
• Add tomatoes and fry till it becomes soft.
• Add ground masala, mix and add water, chilly powder, turmeric, tamarind paste, jaggery, and salt.
• Bring to boil and cook on low fire for 10 minutes with closed lid.
• Finally heat 1 tbsp of oil in a seasoning pan, splutter mustard seeds, fry dhal, red chilies, curry leaves, hing and pour on the gravy.
• Garnish with coriander leaves and serve with vada, idly, dosa.

1. 
   

BARLEY GUNJI

 INGREDIENTS:-

1. Barley powder        1 tbsp        
2. Water                      2 cups
3. Salt                         3/4 tsp

METHOD:-

• Mix barley powder, salt, and water.
• Bring to boil stiring without leaving hands.
• Simmer for 5 minutes on low heat.
• Serve with mild hot.

BARLEY GUNJI POWDER

 INGREDIENTS:-

1. Barley rice         1 cup
   

METHOD:-

• Dry fry barley rice for 2 minutes on low flame.
• It gives good aroma after fried.
• Spread on a plate and cool it for 2 hours.
• Powder coarsely, store in a air tight container.