CORN GRANULES IDLY

 INGREDIENTS

1. Corn granules          1 cup
2. Idly rice                   1 cup
3. Urad dhal                 1 tbsp
4. Salt                          2 tsp
5. Water                       2 cups

METHOD

• Soak corn granules in 1 cup of water separately.
• Soak rice and urad dhal for 5 hours.
• Grind rice, urad dhal to a smooth paste
• Mix the batter and salt to the soaked corn granules.
• Ferment for 11 hours and pour in a idly mould and steam for 15 minutes.
• You will get 12 idlies from this batter.
• Serve with veg kurma, chutney.

CHICKEN BALLS GRAVY

 INGREDIENTS

FOR BALLS:-

1. Minced meat                 250 gms
2. Onion                            1
3. Ginnger-garlic paste     1 tsp
4. Dhania powder              1 tsp
5. Garam masala                1 tsp
6. Turmeric                        1 tsp
7. Chilly powder                1 tsp
8. Roasted gram powder    1 tbsp
9. Mint leaves                    little
10. Coriander leaves           little

METHOD:-

• Grind meat, with onion, dhania, garam masala, turmeric, salt, ginger-garlic and chilly powder.
• Cut mint and coriander leaves and add to the ground meat.
• Add roasted gram flour and make small balls and keep it aside.

FOR GRAVY

1. Coconut                   1 cup
2. Small onion             1 cup
3. Tomato                    2
4. Ginger-garlic paste  1 tbsp
5. Chilly powder          2 tsp
6. Turmeric                  1 tsp
7. Salt                           3 tsp
8. Water                        5 cups
9. Garam masala          2 tsp
10. Dhania powder        1 tbsp
11. Coriander leaves      little
12. Mint leaves              little
13. Badaga                     little
14. Castor oil                 1 tbsp

FOR POWDER MASALA:-

1. Roasted gram            3 tbsp
2. Fennel seeds              1 tsp
3. Cinnamon                  2"
4. Cloves                        5

FOR SEASONING:-

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

METHOD:-

• Extract 2 types of milk from coconut, powder masala and keep it aside.
• Peel and cut onion, chop coriander and mint leaves.
• Heat oil, crackle mustard seeds, fry urad and bengal gram.
• Add curry leaves and onion, fry tomatoes, ginger-garlic paste and mash.
• Add powder masala, chilly powder, garam masala, turmeric and dhania powder.
• Fry for a while, add water, salt, badaga, castor oil, mix and bring to boil.
• Drop the balls one by one and cook for 5 minutes on medium heat.
• Add coconut milk and cook for 10 minutes on low flame until the floats on top.
• Garnish with coriander and mit leaves.
•  Serve with rice, biryani, chapati, puri, idly, dosas.

CHICKEN MINCED MEAT FRY

 INGREDIENTS:-

1. Minced meat             1 cup
2. Salt                            2 tsp
3. Ginger- garlic paste   1 tbsp
4. Chilly powder            2 tsp
5. Curry masala OR       1 tsp
6. Garam masala
7. Onion                         1
8. Green chilies              optional
9. Corn flour                   1 cup
10. Kasuri methi                little
11. Egg                              1
12. Lemon juice                1 tsp

METHOD:-

• Grind meat, with onion, salt, chilly powder, curry masala to a smooth paste.
• Cut chilies, and mix with ground meat add egg, corn flour, lemon juice, and ginger-garlic paste.
• Finally add methi leaves and keep it in the fridge for 2 hours.
• Heat oil, once again mix the meat paste and drop them into the oil like pakoras.
• Fry till crisp, serve with sliced onion and cut lemon.
  

VEG WHEAT RAVA BHAT

 INGREDIENTS:-

1. Wheat rava                   1 cup
2. Onion                            1 big
3. Tomato                          1
4. Water                             2 1/2 cups
5. Green chilies                 5
6. Chilly powder               1 tsp
7. Turmeric                       1/2 tsp
8. Salt                                2 tsp
9. Coriander leaves           handful
10. Lemon juice                 1 tsp

FOR GRINDING:-

1. Garlic                         5
2. Ginger                        1/4"
3. Small onion                5
4. Cinnamon                   1/2"
5. Cloves                         4
6. Cardamom                   1
7. Mint leaves                   little

VEGETABLES:-

1. Green peas                 1/2 cup
2. Carrot                         1
3. French beans              10

FOR SEASONING:-

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

METHOD:-

• Wash and cut all the vegetables, onion, tomato, mint and coriander leaves.
• Grind the masala ingredients to a smooth paste.
• Heat oil in a pressure cooker, crackle mustard, fry dhal, curry leaves, hing and green chilies.
• Add onion and saute till light brown, add tomato, ground masala and fry for a minute.
• Add cut vegetables and fry for a minute.
• Add water, turmeric, salt, and chilly powder.
• Bring to boil and add wheat rava, lemon juice.
• Mix well and close the lid and cook for 2 whistles.
• Cool and garnish with coriander leaves.
• Serve with curd, chutney and pickle.

GREEN GRAM RAVA DOSA

 INGREDIENTS:-

1. Green gram                 1 cup
2. Idly rice                       1 cup
3. Rice flour                    1/2 cup
4. Maida                          1 tbsp
5. Salt                              2 tsp
6. Baking soda                1/4 tsp
7. Water                           6 cups

FOR MIXING:-

1. Coconut                    1 tbsp
2. Cumin seeds             1 tsp
3. Pepper corns             1 tsp
4. Ginger                       1/4"
5. Green chilies             5
6. Curry leaves              few
7. Coriander leaves       handful

METHOD:-

• Wash and soak rice, green gram together for 8 hours.
• Grind to a coarse paste, add salt and water. Mix well.
• Scrape coconut, julienne ginger, green chilies, curry and coriander leaves.
• Mix the above ingredients to the batter and mix well.
• Add cumin, pepper, rice flour, maida and baking soda.
• Heat tawa and pour a laddleful batter, spray oil and fry till crisp.
• Serve with any sambar, chutney.

WHEAT RAVA IDLY

 INGREDIENTS:-

1. Wheat rava                 1 cup
   
2. Urad dhal                   1/4 cup
3. Salt                             1 tsp
4. Water                          2 cups

METHOD:-

• Soak urad dhal for 2 hours. Soak rava with 2 cups of water.
• Grind dhal to a smooth paste and add to the rava.
• Add salt and mix well, ferment for 12 hours.
• Steam in a idly cooker for 15 minutes.
• Serve with dhal sambar, tomato chutney.

RAGIFLOUR EGG GRAVY

 INGREDIENTS:-

1. Boiled eggs              6 nos
2. Raw egg                   1
3. Onion                       1
4. Tomato                     2
5. Ginger-garlic paste  1 tbsp
6. Chilly powder          2 tsp
7. Dhania powder        1 tbsp
8. Curry masala           1 tsp
9. Garam masala          1 tsp
10. Salt                           3 tsp
11. Ragi flour                 2 tbsp
12. Turmeric                   1 tsp
13. Water                        6 cups
14. Coriander leaves       handful
15. Mint leaves               little

FOR SEASONING:-

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

METHOD:-

• Slice onion, tomato, chop mint and coriander leaves.
• Heat oil and splutter mustard seeds and fry dhal.
• Add curry leaves, onion and fry till light brown.
• Add tomato, turmeric, ginger-garlic paste and fry on low flame for 1 minute.
• Add chilly powder, dhania, garam, curry masala and mint leaves.
• Add 5 cups of water, salt and bring to boi, for 1 minute.
• 
  
  Mix ragi flour in 1 cup of water without any lumps.
• Pour into the gravy, stir while pouring,
  cook on low flame, mix well.
• Cook for 5 minutes, do not close, let the bubbles come up.
• Beat egg and pour into the gravy, stir while pouring.
• Mix well and cook for a minute, garnish with coriander leaves.
• Off the stove when the gravy is thick enough.
• Serve with chapati, idli, dosa or any rice.
• This gravy will be very tasty and healthy for all.

MUTTON KHOTHUKARI GRAVY

 INGREDIENTS:-

1. Minced meat                    2 cups
   
2. Small onion                     1 cup
3. Ginger-garlic paste          1 tbsp
4. Turmeric                          1 tsp
5. Chilly powder                  2 tsp
6. Dhania powder                 2 tsp
7. Salt                                   3 tsp
8. Badaga                             1 tbsp
9. Castor oil                         1 tbsp
10. Water                                5 cups

FOR POWDER MASALA:-

1. Cinnamon                        3"piece
2. Lavang                             10
3. Fennel seeds                     1 tbsp
4. Roasted gram                    3 tbsps

FOR GRINDING:-

1. Small onion                     1 cup
2. Green chilies                    5

FOR SEASONING:-

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

METHOD:-

• Peel and cut onion, coriander leaves, grind masala and powder masala.
• Heat oil, add mustard seeds and splutter, add urad and bengal gram and fry.
• Add curry leaves and fry for a while, add chopped onion and fry till golden brown.
• Add ground masala paste and ginger-garlic paste, fry till good aroma comes out.
• Now add minced meat, chilly powder, turmeric, dhania, badaga, castor oil, and salt.
• Mix well and fry for 2 minutes on low heat.
• Sprinkle powder masala, mix well and add water.
• Stir and cook for 8 whistles. Cool and garnish with coriander leaves.
• Serve with puri, idly, dosa, chapati, roti.

CABBAGE MANCHURIAN

 INGREDIENTS:-

1. Cabbage                            1 big
2. Ginger-garlic paste            1 tbsp
3. Chilly powder                    1 tbsp
4. Garam masala                    2 tsp
5. Red color                           1/4 tsp
6. Salt                                    2 tsp
7. Lemon                               1 tsp
8. Corn flour                          3 cups
9. Maida                                 1/2 cup
10. Kasuri methi                      1 tbsp
11. Soya sauce                         1 tbsp
12. Worchestire sauce             1 tbsp
13. 
    Tomato sauce                    1 tbsp
14. Oil                                     for frying
15. Water                                 1/4 cup

FOR FRYING:-

1. Onion                           2 big
2. Ginger                          1"
3. Garlic                           6
4. Coriander leaves          handful   
5. Mint leaves                  little              
6. Green chilies               10

METHOD:-

• Wash and chop cabbage to a small pieces.
• Cut onion, coriander, mint leaves,green chilies, julienne ginger and garlic.     
• Mix corn flour, maida, kasuri methi leaves, chilly powder, salt, garam masala.
• Add ginger-garlic paste, cabbage and mix.
• Sprinkle water, lemon juice and mix to a thick paste, make small balls.
• Heat oil, drop the balls and deep fry till crisp.
• Heat 3 tbsps of oil add chopped ginger, garlic and fry for a while.
• Add onion, chilies and fry for a minute on low heat.
• Add the fried balls, soya sauce, worchestire sauce, and tomato sauce.
• Mix well on high heat for a minute, garnish with coriander, and mint leaves.
• Serve hot.

GINNU, SEEM PAL[colostrum milk]

 INGREDIENTS

1. Seem paal                 2 cups
2. Sugar                        2 cups

  FOR POWDER:-

1. Dry ginger                 1"
2. Pepper                        1 tsp
3. Cardamom                 10

METHOD:-

• Mix sugar and milk until sugar dissloves.
• Powder ginger, pepper and cardamom, sieve and add it to milk.
• The masalas can be added directly without seiving.
• Or mix the powder and stir well, filter the milk to a vessel.
• Boil water in a idly pan, keep the milk bowl ad close a lid.
• Stean for 20 minutes on medium heat.
• After 20 minutes insert a knife or tooth pick.
• It should come out neatly without any milk paste on it.
• Cool down completely. Keep it fridge for 1 hour and serve.

POTATO GRAVY FOR MINI RAVA IDLIES

 INGREDIENTS:-

1. Potatoes                        4 big
2. Onion                            1 big
3. Tomato                         1
4. Ginger-garlic paste       1 tsp
5. Salt                                3 tsp
6. Chilly powder               2 tsp
7. Turmeric                       1/2 tsp
8. Water                            5 cups
9. Lemon                          1 tsp

FOR MASALA POWDER:-

1. Roasted gram               3 tbsps
2. Dhania powder            3 tsp
3. Jeera powder               1 tsp
   
4. Pepper                         5
5. Cinnamon                    1"
6. Lavang                         5
7. Fennel seeds                1 tsp

FOR SEASONING:-

1. Oil                             3 tbsps
   
2. Mustard seeds           1 tsp
3. Urad dhal                  1 tsp
4. Bengal gram             1 tsp
5. Curry leaves              little
6. Mint leaves               little
7. Coriander leaves       little

METHOD:-

• Wash and cook potatoes for 3 whistles.
• Peel and cut potatoes, onion, tomato, coriander, mint leaves. Powder masala.
• Heat oil add seasoning, curry, mint leaves and fry.
• Add onion and saute for 1 minutes on low heat.
• Add tomato, ginger-garlic paste and fry for a minute.
• Add powder masala, turmeric, chilly powder, fry for a while.
• Add water, potatoes and stir well, squeeze lemon juice and boil.
• Reduce the flame and cook for 15 minutes.
• Garnish with coriander leaves. Serve with mini rava idlies.

MINI RAVA IDLY

 INGREDIENTS:-

1. Rava                    1 cup
2. Rice flour            1 tbsp
3. Curd                    1 cup
4. Water                   1 cup
5. Salt                      1 tsp
6. Baking soda        1/4 tsp
7. Baking powder   1/2 tsp  

FOR SEASONING:-

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

METHOD:-

• Heat oil add seasoning, splutter mustard and fry dhal
• Add cut green chiolies, curry leaves, fry and add rava.
• Fry for 2 minutes on low heat until it changes its color and good aroma comes out.
• Cool and mix with curd, salt, coriander leaves and 1/2 cup water, close a lid and keep it aside for 1/2 an hour.
• Mix baking soda, baking powder in 1/2 cup of water and add to rava mix before 10 minutes to steam.
• Pour the batter in small idly pan and steam for 5 minutes.
• Serve with potato gravy, chutney, ghee.

PAN FRIED CHICKEN

INGREDIENTS:-

1. Chicken with skin         6 big pieces
2. Bread crumbs                1 cup
3. Maida                            1 cup
4. Eggs                              3 nos
5. Salt                                1 tsp+1/4tsp
6. Chilly powder               2 tsp+1/4tsp
7. Garam masala               1 tsp
8. Turmeric                       1 tsp  
9. Ginger-garlic paste       2 tsp
   

 METHOD:-

•  Marinate chicken with salt, chilly powder, garam masala, turmeric, ginger-garlic paste.
•  Keep it the fridge for 1 day and keep it outside before 1 hour for frying.
•  Beat eggs and keep it aside, mix maida and 1/4 tsp of salt.
•  And bread crumbs in another bowl.
• Coat chicken in maida flour, then in egg mix, then in bread crumbs.
•  Heat pan add 4 tbsp of oil arrange the chicken pieces and fry on low heat.
•  Fry on one side for 5 minutes, turn over and fry for another 5 minutes.
• Serve with ketchup and mayonaise.