Chicken Gravy for Idly, Dosa, Rice

Ingredients:

1. Chicken                            1 kg
2. Small onion                      1 cup
3. Tomato                             1 
4. Roasted gram powder      1tbsp
5. Chilly powder                  2 tsp
6. Turmeric                          1/4tsp
7. Salt                                  2 tsp
8. Water                              6 cups
9. Castor oil                        1 tsp
10. Coriander leaves             handful

For Grinding:

1. Coconut                        1/2 grated
2. Coriander seeds            1 tbsp
3. Sombu[fennel seeds]    1 tbsp
4. Cinnamon                     2"
5. Lavang                          10
6. Ginger                           1"
7. Garlic                            10 pods
8. Khus-Khus                    1 tsp

For seasoning:

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

Method:

• Wash chicken. Cut onion, tomato.
• Grind masala ingredients to a smooth paste.
• Heat oil in a pressure cooker or in a Kadai.
• Add onion, curry leaves and tomato, fry well.
• Now add chicken, turmeric, chilly powder, castor oil.
• Fry chicken adding with masala, salt.
• Add water, stir well and close the lid.
• Cook for 1 whistle and keep it aside till pressure comes down.
• Open the lid, check salt and garnish with coriander leaves.
• Serve with rice and chapatis.

Fish gravy- 1

 Ingredients:

1.  Rog or kelithi Fish     1 kg
2. Tomato                        2 chopped
3. Small onion                 handful chopped
4. Tamarind                     big lemon size[soak in a cup of water]
5. Turmeric                      1/4 tsp
6. Salt                               2 tsp or to taste
7. Coriander leaves          handful
8. Water                            6 or 8 cups
9. Sugar                            2 tsp

For Grinding:

1. Coconut                             1/2 grated
2. Cinnamon                          1"
3. Rice                                   1 tsp
4. Jeera                                  1 tsp
5. Bengal gram Dal               1 tsp
6. Urad Dal                           1/2tsp
7. Curry leaves                      4 leaves
8. Oil                                     1 tsp
9. Red chilies 15
10. Small onion                       4
11. Pepper                               5 corns
12. Methi seeds                       8     
13. Ginger                              1/4"
14. Garlic                                4 flakes
15. Coriander seeds               1 tbsp

For seasoning:

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

Method:

• Heat oil, add seasoning, and splutter mustard seeds.
• Add curry leaves and onion fry until crisp.
• Now add turmeric and tomatoes, close the lid for 3 minutes.
• Open the lid and mash tomatoes, add masala paste and fry.
• Add tamarind water, sugar, and water.
• Stir well and boil for 20 minutes.
• Now add salt and boil for another 5 minutes.
• Add fish, cook on a low flame for 10 minutes.
• Garnish with coriander leaves.
• Serve with rice.

Uli bitambra- Thur Dal Sambar for rice

Ingredients:

1. Thur Dal              -    1 cup
2. Tomatoes            -    2 big
3. Turmeric              -    1/4tsp
4. Castor oil             -    1tsp
5. Water                  -    6cups
6. Small Onion         -    10
7. Drumstick            -    2
8. Raddish               -    1
9. Salt                      -    11/2tsp
10. Tamarind              -    lemon size
11. Curry leaves         -    few
12. Coriander leaves   -   for garnishing
13. Sugar                    -  1tsp[optional]  
14. Badaga                 -   little
15. Oil                       -   1tbsp

Method

• Wash Dal and cook in a pressure pan adding 6 cups of water, turmeric, castor oil, tomatoes.
• Drain Dal water in another container and mash dal. 
• Cut onion and sliced radish, cut drumstick to 2" in length.
• Add vegetables, chilly powder, salt to Dal and water, and cook for 15 minutes.
• Close the lid while cooking.[without whistle]
• Add tamarind water, sugar, and check salt.
• Heat oil in another container add Badaga, curry leaves and hing and pour Dal and close the lid immediately.
• Simmer on a low flame till orange bubbles form a layer on top of the sambar.
• Garnish with coriander leaves.
• Serve with rice, appalam and porial or palya.

Bun Egg Masala

Ingredients:

1. Bun                                 3 nos
2. Tomato                         1 chopped
3. Onion                             1 chopped
4. Coriander leaves          handful
5. Ginger, Garlic paste    1 tsp
6. Turmeric                        1/4tsp
7. Chilly powder                1 tsp
8. Salt                                  1/2tsp
9. Oil                                    1 tbsp
10. Eggs                                 3
11. Garam masala               1/2tsp
12. Tomato sauce                2 tsp
13. Water                              1/4 cup or 1 tbsp

Method

• Heat oil in a Kadai. Add onion and fry for a minute.
• Add tomato, ginger-garlic paste, and turmeric.
• Fry well till mashed. Now add chilly powder.
• Add eggs fry till crumbled.
• Mix well and add cut Buns. Sprinkle water.
• And now add garam masala, tomato sauce, and well.
• Fry on a low heat for 2 or 3 minutes.
• Garnish with coriander leaves.
• Serve hot.

RAW TUR DAL GRAVY

Ingredients:

1. Raw Tur Da1 1 cup
2. Small onion 1/4 cup[chopped]
3. Tomato 1[chopped]
4. Coriander powder 1tbsp
5. Chilly powder 1tsp
6. Turmeric 1/4tsp
7. Salt 1 tsp
8. Roasted gram powder  1tbsp                                                
9. Curry masal powder 1tsp
10. Coconut 1/2 grated
11. Coriander leaves  handful
12. Oil  3 tbsp                                                                             
13. Ginger 1/4"                                                                                 
14. Garlic 4 pods
15. Water  3 cups
16. Mustard seeds 1/4tsp
17. Urad Dal 1/4tsp
18. Bengal gram Dal 1/4tsp
19. Patta 1"
20. Lavang 5                                                                         
21. kus-kus 1tsp   

                                                                                                                                                                      For Grinding:

• Coconut                                                                                                    
• Ginger,Garlic                                                                                                                                     
• Patta                                                                                                                                                
• Lavang
• Ghusa-Ghusa 
• Roasted Gram   

                                                                                                                                                                                
Method:

•  Heat oil  in pressure pan,add Mustard seeds,Urad Dal,Bengal gram Dal and
• Add onion, tomato ,Tur Dal ,curry leaves and fry.
• Now add grounded masala paste to it and fry.
• Add Chilly powder,Turmeric,Coriander powder,salt.
• Mix well with a ladle add water and cook for 3 whistle.
• Open the lid and add curry powder coriander leaves.
• Check salt and serve with Rice ,Puri and chapatis.

 

                                                  

Black Beans Kootu

Ingredients

1. Black beans                1 cup
2. Small onion                10 nos
3. Tomato                        3 medium
4. Brinjal                         300 gms 
5. Pumpkin                      100 gms   
6. Ginger                         1/4"
7. Garlic                          6    
8. Coriander leaves         Handful
9. Kootu masala             4 tbsp                                                         
10. Tamarind                    lemon size
11. Jaggery                       1 tbsp
12. Chilly powder            1 1/2tsp
13. Turmeric                    1/4tsp
14. Salt                             2tsp
15. Oil                             1 tbsp
16. Badaga                       little
17. Curry leaves              few
18. Hing                         a pinch
19. Red chilies               2 or 3
20. Water                       6 cups                  

Method:

• Soak black beans overnight. Soak tamarind in little water.
• Cut onion and tomatoes. Crush ginger and garlic.
• Cut brinjal to lengthwise and put it in a bowl of saltwater and keep aside.
• Cut pumpkin to 1" big pieces.
• Boil water in a pressure cooker add beans, turmeric, castor oil.
• Cook for 1 whistle. Open after 10 minutes.
• Add brinjal, ginger-garlic,onion,tomatoes,pumpkin ,chilly,turmeric powder,salt.
• Close the lid and cook for another 2 whistles.
• Mix kootu masala powder in tamarind water.
• Add it to the gravy with jaggery. Stir well. Check salt. Add if necessary.
• Simmer on low heat for 15 minutes.
• Heat oil add Badaga, hing, curry leaves, chilies to the gravy.
• Garnish with coriander leaves.
• Serve with rice, ghee, appallam.

Upma Roast

Ingredients

• Dosa batter            -5 cups

For Uppama

1. Rawa                      - 1 cup
2. Green chilies          - 5
3. Onion                     - 2
4. Curry leaves           - few
5. Coriander leaves    - little
6. Ginger                    - 1/4"
7. Cashew nuts           - 6
8. Coconut                  - 1tsp
9. Lemon juice           - 1tsp
10. Water                      - 21/2 cups
11. Ghee                       - 1tsp
12. Salt                         - 1tsp

Potato masala

1. Boiled potatoes          -      2 bi
2. Onion                         -     1 chopped                                       
3. Green chilies              -     1 chopped
4. Curry leaves               -      few
5. Coriander leaves         -      little
6. Salt                              -     1/2tsp
7. Turmeric                     -      a pinch
8. Oil                               -     1tbsp
9. Bengal gram flour       -     1tsp heaped

For seasoning:

1. Mustard seeds    -     1/4+1/4tsp
2. Urad dhal           -    1/4+1/4tsp
3. Channa dhal       -    1tsp
4. Curry leaves       -     few
5. Hing                   -    a pinch                                                        

For chutney

1. Green chilies           -  3
2. Coconut                      1 cup
3. Coriander leaves     -  handful
4. Ginger                     - 1/4"
5. Curry leaves            - few
6. Roasted gram          - 2tbsp
7. Salt                          - 1/2tsp                                                           

Preparation for Uppama

• Fry rawa adding 1tsp of oil. Keep aside.
• Heat oil add onion, chilies, cashew nuts, curry leaves and ginger.
• Fry well. Add water and salt. Bring to a boil.
• Add raw, stir well, close the lid and cook on low heat for 5 minutes.
• Open the lid mix well add ghee and 1tsp of oil.
• Garnish with coriander leaves.

For chutney

• Grind the chutney ingredients adding 1 cup of water.
• Add little seasoning with curry leaves.
•  You can add puli chutney[tamarind] or onion chutney with coconut.

For Potato Masala 

• Mash potatoes.
• Heat oil add seasoning[1/4tsp mustard, urad, Bengal gram]
• Fry onion, chilies,hing,  curry leaves, Bengal gram and fry for few minutes.
• Add 1 cup of water, salt, turmeric, and bring to a boil.
• Now add mashed potatoes, stir well until it thickens.
• Garnish with coriander leaves

Method

• Heat Tawa pour dosa batter and spread[like paper dosa]
• Add ghee and roast well.
• Meanwhile take 1 laddle full upma in a bowl.
• Add chutney and potato masala each 1tbsp and mix well.
• After roasting dosa put 1 or 2 tbsp of this masala in the middle of the dosa. 
• Fold dosa like Mysore masala dosa.
• Serve with sambar and chutney.

Paneer Kurma with chappatis

Ingredients

1. Paneer                           1 pack
2. Onion                            1 medium
3. Tomato                          3 medium
4. Ginger                           1/4"
5. Garlic                            6 pods 
6. Coriander powder         2tsp
7. Ga ram masala              1tsp
8. Fresh cream                  1tsp
9. Fresh curd                     1/4 cup
10. Chilly powder               1 tsp
11. Turmeric powder          1/4tsp
12. Sugar                             1tsp
13. Salt                                1tsp
14. Cinnamon                      1"
15. Cloves                            5
16. Cardamom                     2
17. Oil                                  1 tsp+2 tbsp
18. Coconut                          1 tbsp

Method :

• Fry onion, tomatoes, coconut, cinnamon, cloves and grind wit
• Whip fresh cream and curd and keep aside.
• Heat oil add the grounded paste and fry for 3 or 4 minutes.
• Add salt, chilly powder, turmeric and sugar.
• Mix well and add wiped cream and curd.
• Close the lid and simmer for 20 minutes.
• Deep fry paneer and add to the gravy.
• Stir well and add coriander and mint leaves.
• Simmer for 5 more minutes.
• Serve with chapatis

Vegetable Chukka

Ingredients

1. Carrot                    - 2 nos 
2. Potato                    - 2 medium
3. Peas                       -  handful
4. Brinjal                   - 2 nos
5. Onion                    - 2 nos
6. Mint leaves            - little
7. coriander leaves     - little
8. Ginger                    - 1/2"
9. Garlic                     - 6 pods
10. Tomato                   - 1
11. Lemon juice           - 1 tsp
12. Coconut                   -1 tbsp
13. Patta                       - 1"
14. Lavanga                 - 6
15. Sombu                   - 1 tsp[fennel]
16. Cashew nuts            -10 nos
17. Bay leaf                  -  1
18. Green chilies          - 4 nos
19. Dry rose petals       - 1tsp
20. Chilly powder        - 1tsp
21. Turmeric                - 1/4tsp
22. Salt                         - 2 tsp
23. Water                     - 3 cups

For grinding 1 masala

• Coconut                                
• Ginger
• Garlic
• Sombu
• Patta
• Lavanga
• Cashew nuts 

For grinding 2

• Mint leaves
• Dry rose petals
• Lemon juice
• Green chilies
• Coriander leaves

For seasoning

1. Bay leaf                  -1
2. Patta                      - small piece
3. Lavanga                 -  2
4. Oil                         -  3tbsp
5. Curry leaves          -  few
6. Coriander leaves    -  little
7. Mint leaves             -  little

Method

• Chop onion, tomato, and vegetables to a medium size.
•  Grind 2 masalas to a smooth paste.
• Heat oil, add seasoning and fry.
• After that add onion and fry for 2 or 3 minutes.
• Add vegetables, peas, tomato and fry well.
• Now add 1 masala, mix and add chilly powder,fry well.
• Add salt, turmeric,2 masala and water.
• Bring to a boil and simmer on low heat till vegetables are tender.
• simmer till oil comes up.
• Garnish with coriander leaves and 1tsp ghee.
• Serve rice or chappatis.

POTATO SAMBAR IN COCONUT MILK

Ingredients

1. Potatoes          -        1/4kg
2. Coconut          -        1 whole
3. Red chilies -            10
4. Badaga           -         little
5. Rice               -        1tsp
6. Bengal gram    -        1tbsp
7. Curry leaves    -        few 
8. Oil                  -        2tbsp
9. Turmeric         -        1/4tsp 
10. Salt                 -        to taste

METHOD :

• Boil potatoes and mash well.
• Extract milk from coconut adding 4cups of water.
• Fry rice, bengal gram, Badaga, few curry leaves adding 1tsp of oil and grind.
• Mix potatoes, coconut milk, and ground masala.
• Add 1 cup of water and turmeric to it. 
• Heat oil in a Kadai add mustard and splutter it.
• Now add curry leaves and fry.
• Pour coconut to it.
• Add salt mix well.
• Bring to a boil on slow heat.[boil for 2 or 3 minutes]
• Remove from fire and add lemon juice.
• Serve with idly and ghee dosa.
• This sambar tastes good. Children love it.

Tomato Sambar for Idly,Dosa

Ingredients

1. Tomato                 -   2 or 3
2. Onion                    -   2 chopped
3. Water                    -   6 cups
4. Turmeric                -   1/4tsp
5. Curry leaves           -   few
6. Coriander leaves    -   little
7. Oil                         -   3tbsps
8. Chilly powder        -   11/2tsps
9. Salt                       -    2tsps or to taste

For Grinding

1. Coconut               -    1/2
2. Roasted gram       -    11/2tbsps
3. Sombu                 -    1tsp
4. Cinnamon               -    1"
5. Cloves                  -    5
6. Garlic                   -    6 pods

For Seasoning 

1. Mustard seeds  -     1/4tsp
2. Urad dhal         -     1/4tsp
3. Channa dhal     -     1/4tsp
4. Curry leaves     -     little
5. Hing                 -     pinch

Method

• Grind the above ingredients to a smooth paste.
• Grind tomatoes separately.
• Chop onion and coriander leaves.
• Heat oil add seasoning. Wait until mustard seeds splutter.
• Add onion and curry leaves and fry for three or four minutes.
•  Add masala, tomato paste, water, chilly powder, turmeric, and salt.
• Mix well. Bring to boil and simmer for 15 minutes.
• Garnish with coriander leaves.
• Serve with idly,dosa,paniyaram.

IDLY

Ingredients

1. Idly rice-         5 cups heaped
2. Urad dhal        3/4 cup 
3. Methi seeds     2 tsp
4. Rock salt        4 tsp

Method

• Wash and soak rice separately.soak together methi seeds and urad dhal for 3 hours.
• Grind rice and dhal separately for 45 minutes in grinder,15 minutes in ultra grinder. 
• Collect batter in a large vessel add salt and mix by hand or laddle thoroughly.
• Ferment for eight hours.
• Pour batter in idly plates steam for 10 minutes in a idly cooker
• Serve with tomato sambar and chutney.

BADAGA RECIPE

Ingredients

1. Onion              -1 kg
2. Garlic              -100 gm
3. Ginger             -50 gm
4. Curry leaves    -handful
5. Urad dhal        -50 gm
6. Mustard           -25 gm
7. Castor oil        -25 ml
8. Groundnut oil -25 ml
9. Hing                -15 gm
10. Crystal salt      -handful
11. Turmeric         -1 tsp heaped

Method 

• Clean onion, remove skin, and cut head and tail. Crush garlic.
• Pound or crush onion in a mixie and put in the grinder
• Grind for 5 or 6 minutes
• Put grounded onion in a plastic container
• Dry roast and powder jeera and pepper
• Add salt, turmeric, hing, jeera and pepper, urad dhal, mustard seeds, and garlic.
• Wash ginger, curry leaves, dry on a towel
• Cut ginger and curry leaves to small pieces
• Heat groundnut oil and pour over onion, mix well
• Take a big tray, put a plastic cover on it 
• Make a big ball of onion mixture and arrange one by one
• Keep in sunlight. after one or two days turn over. keep on doing this for 15 or 20 days until dry
• For the last 2 or 3 days brush castor oil nicely on each ball and dry again for another two days
• Preserve it in a plastic, pot or glass container.