PODI IDLY

INGREDIENTS

1. Idly                           4
2. Chutney powder       3 tbsp
3. Sesame or ghee        3 tbsp

METHOD

• Cut idlies to 1" pieces.
• Heat oil or ghee on low flame.
• Add cut pieces and fry for a minute, add chutney powder and mix.
• Serve with Coffee or Tea.

ONION SET DOSA

INGREDIENTS

1. Dosa Batter            1 cup
2. Onion                     1
3. Salt                         1 tsp
4. Oil                          1 tbsp

METHOD

• Grind onion and mix into the batter adding salt.
• Heat Tawa, pour a ladleful batter and smear oil.
• Roast on low heat, ground onion will burn soon.
• Serve with chutney and sambar.

SAMBAR POWDER--1

INGREDIENTS

1. Coriander seeds         1 cup
2. Cumin seeds              1 tbsp
3. Tur Dal                      1 cup
4. Urad dal                     1 tsp
5. Rice                            1 tsp
6. Curry leaves               handful
7. Cinnamon                  1"
8. Cloves                        5
9. Red chilies                 10
10. Salt                            1 tsp
11. Turmeric                   1/2 tsp
12. Asafoetida                1 tsp

METHOD

• Dry fry the above ingredients till rice puffs up.[except salt]
• Fry curry leaves till crisp.
• Powder adding salt. Preserve in an airtight container

CHICKEN PALLIPALAYAM

INGREDIENTS

1. Chicken  Boneless      500 gms
2. Small onion                 10
3. Tomato                         1
4. Ginger-Ginger paste    1 tbsp
5. Coconut                       1 cup
6. Turmeric                      1 tsp
7. Chilly powder              3 tsp
8. Salt                               2 tsp
9. Castor oil                     1 tsp
10. Badaga                         1 tsp
11. Curry masala                1 tsp
12. Water                            1 cup

FOR SEASONING

1. Mustard seeds              1 tsp
2. Urad dal                       1 tsp
3. Bengal gram                1 tsp
4. Curry leaves                little
5. Oil                               3 tbsp

METHOD

• Wash and cut the chicken into 1" pieces.
• Cut onion, tomato, coriander leaves and coconut.
• Heat oil in a pressure pan, add seasoning, curry leaves, onion and fry.
• Add tomato, ginger- garlic paste, and chicken to it.
• Fry chicken and add castor oil, Badaga, turmeric, salt, chilly powder, and coconut
• Add water and stir, cook for 2 whistles. Cooldown and add curry masala.
• Simmer on a low flame for 2 or 3 minutes, until the water dries up.
• Garnish with coriander leaves. Serve with rice, chapatis.

CHICKEN LIVER FRY

INGREDIENTS

1. Chicken Liver               4
2. Small Onion                  10
3. Garlic                            10 flakes
4. Ginger- Garlic paste      1 tsp
5. Pepper powder               1/2 tsp
6. Curry masala                  1 tsp
7. Turmeric                         1 tsp
8. Chilly powder                 2 tsp
9. Badaga                            little
10. Castor oil                        1 tsp

FOR SEASONING

1. Mustard seeds                1 tsp
2. Urad dal                         1 tsp
3. Bengal gram dal             1 tsp
4. Oil                                  3 tbsp
5. Curry leaves                   little
6. Coriander leaves            for Garnishing

METHOD

• Wash and cut liver into 1" pieces, cut onion, tomato, coriander leaves.
• Heat oil in a cooker, add seasoning, splutter mustard and fry dal.
• Add curry leaves, onion, garlic, curry leaves, tomato, ginger-garlic paste, and fry 
• Add cut liver, Badaga, castor oil, chilly powder, pepper, turmeric, salt, and fry.
• Add water and cook for 3 whistles. Open the lid and simmer on low flame till liquid dries up.
• Finally, add curry masala, Garnish with coriander leaves. 
• Serve hot with rice and chapati. 

CHICKEN DRY FRY

INGREDIENTS

1. Chicken                    4 legs
2. Salt                            1 tsp
3. Water                         1 cup
4. Turmeric                    1/2 tsp
5. Chilly powder            1 tsp
6. Ginger- Garlic paste   1 tsp

FOR FRYING

1. Oil                            2 cups
2. Curry leaves            handful
3. Curry masala           2 tsp

METHOD

• Cook chicken legs for 2 whistle adding, salt, turmeric, chilly powder, ginger-garlic paste.
• Cooldown and cut the chicken into thin slices. add curry masala, curry leaves and mix.
• Heat oil and fry handful at a time till crisp.
• Serve with parotta, chapati.

LEFT OVER BATTER BONDA

INGREDIENTS

1. Bajji batter                1 cup
2. Onion                        2
3. Coriander leaves       handful
4. Green chilies            4
5. Salt                           1/2 tsp
6. Oil                            for frying  
7. 
   

METHOD

• Cut onion, coriander leaves, chilies into small pieces.
• Heat oil to a piping hot otherwise bonda will not come in shape.
• Mix the cut ingredients to the batter.
• Drop a spoonful of batter into the hot oil.
• Fry 8 to 10 Bhondas at a time. After removing the Bondas again heat the oil.  
• Low the flame and fry till crisp on both sides.

UNSHAPE BHONDA

• If the oil is not heated the Bondas will come out like this.
  
          

BREAD BAJJI

INGREDIENTS

1. Bread                           4 slices
2. Bengal gram flour       1 cup
3. Water                           1 1/4 cup
4. Salt                              1 1/2 tsp
5. Baking Soda                1/2 tsp
6. Asafoetida                   1/4 tsp
7. Chilly powder             2 tsp
8. Oil                               for frying

METHOD

• Halve bread, Mix flour, water, chilly powder, salt, asafoetida, and soda.
• Batter should be smooth and without lumps.
• The batter should be a little watery, so that the bread absorbs the batter.
• Heat oil to a piping hot, Dip bread and turn in the batter for 2 times.
• Drop into the oil and low the flame while frying.
• Turn after till one is crisp and fry on the other side.
• The oil bubbles slow down when they are cooked.
• Serve with chutneys, tomato ketchup.

COCONUT, PALAK THUMBULI

INGREDIENTS

1. Coconut                 1 cup
2. Curd                      1 cup
3. Red chilies            2
4. Green chilies         2
5. Cumin                   1 tsp
6. Garlic                    3 flakes
7. Ginger                   1/4"
8. Small onion           2
9. Palak                     10 leaves
10. Oil                         1 tsp
11. Salt                        1 tsp

FOR SEASONING

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

METHOD

• Heat 1 tsp of oil and fry the ingredients except palak.
• Boil 1/2 cup of water immerse palak for 5 minutes.
• Grind fried ingredients with palak, and salt.
• Mix the ground paste with curd.
• Add seasoning and serve with hot rice and mudde.

NOTE:-

• This gravy cools down the heat from the body. So prepare weekly once and have it.

MASALA FISH FRY

INGREDIENTS

1. Mrigal carp fish        1 kg
2. Salt                            1 tbsp
3. Turmeric                   1 tsp
4. Castrol oil                 1 tsp
5. Lemon                       1 tbsp 
6. Oil                             for frying

FOR GRINDING

1. Coconut                  1/2 cup
2. Dhania powder       2 tsp
3. Chilly powder         2 tsp
4. Roasted gram          1 tbsp
5. Ginger                     1"
6. Garlic                      10 flakes
7. Cinnamon               1"
8. Cloves                     5

METHOD

• Wash the fish rub with castor oil, turmeric, lemon, and salt.
• Grind masala and marinate fish for 3 hours.
• Deep fry fish on both sides, serve with cut onion, lemon, and tomato.   

NOTE

• Substitute roasted groundnut for coconut. It tastes good.
• Any kind of fish is ok for this recipe.

GRAVY DOSA

INGREDIENTS

1. Dosa Batter             1 cup
2. Gravy                      1 cup
3. Oil                           2 tbsp

METHOD

• Pour a ladleful batter on a hot tawa.
• Roast on both sides, Smear gravy on one side.
• Turn the dosa and roast on the gravy side.
• Serve with gravy.

SALEM OBITTU IN WHEAT FLOUR

INGREDIENTS

1. Wheat flour       2 cups
2. Salt                    1 1/2 tsp
3. Water                 1/2 cup + 1 tbsp
4. Oil                      2 tsp + 2 tsp

METHOD

• Mix oil, salt. water for 1 minute.
• Add flour and knead to a smooth dough.
• Keep it aside for 3 hours.

FOR POORNA[STUFFING]

1. Tur Dhal                    1 cup
2. Water                         1 cup
3. Turmeric                    1 tsp[opt]
4. Jaggery                       1 cup
5. Cardamom                  6 powder
6. Roasted gram flour     1 tbsp powder

METHOD

• Pressure cook dal for 2 whistle. Cool down.
• Powder jaggery, add to the dal and cook on a low flame for 1 minute.
• Cool and grind for a minute, add roasted gram and cardamom.
• Make equal balls from the dough and shape as puri.
• Stuff a spoonful of filling and bind it. Shape it as a ball without any gap.
• Press by hand applying oil, and roast on a tawa on both sides.
• Serve with Ghee, Banana, Badam milk.

NOTE:- 

•  Our Devangas mash Banana in every sweet and it is a traditional way to eat sweet.
• It tastes very very yummy when mixed up with Banana, Ghee, and Sweet.
• Try once and will have it again and again.

STUFFED CHAPATI--1

INGREDIENTS

1. Wheat flour       2 cups
2. Oil                     2 tsp+ 2 tsp
3. Salt                    1 1/2 tsp
4. Water                 1/2 cup + 1 tsp

METHOD

• In a mixing bowl add water, oil, salt.
• Mix by hands for 1 minute until salt dissolves.
• Add flour and knead to the dough. Smear oil after kneading.
• Keep it aside for 1 hour.

FOR STUFFING

1. Potatoes                         6 nos
2. Onion                             2 nos
3. Ginger- Garlic                1 tsp
4. Tomato                           2 nos
5. Chilly powder                2 tsp
6. Garam masala                1 tsp
7. Lemon                            1 tsp
8. Turmeric                        1 tsp
9. Salt                                 1 1/2 tsp
10. Coriander leaves            handful
11. Oil                                 2 tbsp

METHOD

• Cut onion, tomato, coriander leaves.
• Boil potatoes and mash, mix salt to it.
• Heat oil saute onion, ginger-garlic paste.
• Fry tomatoes, mix in turmeric, chilly powder and garam masala.
• Finally, add lemon juice and coriander leaves.
• Make equal balls from the dough and make chapati, stuff spoonful of potato mix and bind.
• Apply oil on palm and shape to a roti, and roast on a hot tawa.
• Serve with curd, ghee.