CHUTNEY DOSA

INGREDIENTS:-

1. Dosa batter                 1 cup
2. Coriander chutney     1 cup
3. Ghee                           1 tbsp

METHOD:-

• Heat tawa pour a ladleful batter on tawa and spread thin dosa.
• Roast on one side, apply the thick chutney on upside and turn.
• Fry on low heat add ghee, serve hot with any chutney, sambar.
• Potato masala can be kept in the middle and fold like masala dosa and serve with butter.
  

CHIKEN FINGER FRY

INGREDIENT:-

1. Chicken boneless               1 cup
2. Egg                                    1
3. Chilly powder                    2 tsp
4. Garam masala                    1 tsp
5. Ginger-garlic paste            1 tsp
6. Salt                                    1 tsp
7. Oil                                     for frying
8. Red color                          a pinch

METHOD:-

1. Cut into 2" long thin pieces as we cut for potato fries.
2. Mix all the ingredients and marinate for 1 hour.
3. We can fry the chicken immediately if necessary,
4. Heat oil and drop the chicken pieces one by one.
5. Fry crisp on both sides and serve.

GOAT LEG CURRY

INGREDIENTS:-

1. Goat leg pieces                  4 nos
2. Small onion                       1/2 cup
3. Tomatoes                           1 cup
4. Turmeric                            1 tsp
5. Chilly powder                    1 tbsp
6. Curry masala                     1 tbsp
7. Ginger-garlic paste            1 tbsp
8. Salt                                    3 tsp
9. Castor oil                           1 tbsp
10. Water                                 6 cups

FOR GRINDING:-

1. Coconut                          1 cup
2. Roasted gram                  2 tbsp
3. Bengal gram flour           2 tbsp
4. Cinnamon                       1"
5. Cloves                             5
6. Cardamom                      3
7. Mint leaves                    little

FOR SEASONING:-

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

METHOD:-

• Wash goat legs for 3 times, soak in turmeric water for 1/2 an hour.
• Cut onion, tomatoes, coriander leaves. Grind masala to a smooth paste.
• Pressure cook the leg pieces with turmeric, 8 cups water, castor oil for 8 whistles
• Cooldown and open the lid, transfer into another vessel.
• Heat oil in the same pan, add seasoning, splutter mustard seeds, fry dhal, curry leaves.
• Add onion and fry for a minute, add tomatoes, ginger-garlic paste, and fry a minute.
• Add the masala paste and fry for a while, add chilly powder, coriander powder, curry masala.
• Fry well and add the cooked leg pieces with water, add salt, and mix.
• Cook for 2 whistles, cool down until the pressure settles down.
• Simmer for 15 minutes, or until the curry thickens and oil floats on top.
• Garnish with coriander leaves, serve with chappati.

MASALA PADDU, PANIYARAM

INGREDIENTS:-

1. Idly rice             1 cup
2. Urad dhal           1/4 cup
3. Tur dhal             1 1/2 tbsp
4. Wheat flour       1/4 cup
5. Maida                1/4 cup
6. Rawa                 1/4 cup
7. Ginger               1/4"
8. Garlic                 3 flakes
9. Salt                    2 tsp
10. Curry masala     1 tsp
11. Chilly powder    2 tsp

METHOD:-

• Wash and soak rice, urad dhal, tur dhal, for 5 hours.
• Grind to smooth paste, with ginger, garlic, curry masala, chilly powder, and salt.
• Mix wheat flour, maida, rawa in 2 cups of water and add to the batter.
• Add water if the batter is thick. Keep it aside for 1 hour.
• Heat paddu tawa add 1 tsp of oil to each hollow.
• Pour batter in each and roast on one side and turn and on the other and fry.
• Fry on medium heat till crisp. Serve with chicken gravy or any other gravy.

GOAT LEG PIECE GRAVY

INGREDIENTS:-

1. Goat leg piece      4 nos
2. Black Beans         1 cup
3. Small onion          1 cup
4. Tomatoes              2 nos
5. Turmeric               1 tsp
6. Kootu masala       2 tbsp
7. Castor oil              2 tsp
8. Badaga                  little
9. Chilly powder       1 tbsp
10. Salt                        3 tsp
11. Water                     8 cups
12. Tamarind              lemon size

FOR GRINDING MASALA:-

1. Coconut                    1/2 cup
2. Roasted gram           1 tbsp
3. Ginger                      1"
4. Garlic                       10

FOR SEASONING:-

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

METHOD:-

• Wash leg pieces for 3 times, wash black beans. Soak tamarind in a cup of water.
• Cut onion, tomatoes, coriander leaves. Extract the tamarind and strain it.
• Pressure cook leg pieces, turmeric, castor oil, Badaga, and black beans together for 8 whistles.
• Let the pressure settle down, open and add onion, tomatoes, chilly powder, kootu masala, salt, and tamarind juice, and masala paste and mix well.
• Cook for another 3 whistles, cool down, check salt, add if necessary.
• Heat oil add seasoning, splutter mustard, fry dhal, curry leaves, red chilies and pour over the gravy and mix.
• Serve with hot rice, mudde.

NOTE:-

• Refer Kootu masala and Badaga from this blog.

 

GOAT LEG PAYA

INGREDIENTS

1. Goat legs                      6 nos
2. Small onion                  1 cup
3. Tomatoes                      4 nos
4. Turmeric                      1 tsp
5. Chilly powder              3 tsp
6. Salt                              3 tsp
7. Water                           8 cups
8. Castor oil                     2 tsp

FOR GRINDING:-

1. Coconut                    1/2 cup
2. Cinnamon                 2 "
3. Cloves                      6
4. Fennel seeds             1 tbsp
5. Cumin seeds             1 tsp
6. Ginger                      1"
7. Garlic                       1 whole pod
8. Cardamom               3
9. Coriander seeds       1 tbsp
10. Roasted gram          3 tbsp

1. FOR SEASONING:-
2. Mustard seeds          1 tsp
3. Bengal gram            2 tsp
4. Urad dhal                 1 tsp
5. Red chilies               5
6. Curry leaves             handful
7. Coriander leaves      handful
8. Oil                           1/2 cup

METHOD:-

• Wash leg pieces to 3 or 4 times and soak in turmeric water for 1/2 an hour.
• Cut onion, tomatoes, coriander leaves. Grind masala to a smooth paste.
• Pressure cook goat legs, water, turmeric, castor oil for 8 whistles.
• Transfer the cooked legs to another container.
• Heat 2 tbsp oil in the same pan, add onion, fry for a few seconds.
• Add tomatoes and fry for a while and add masala paste and mix.
• Stir in the cooked leg pieces and water to it.
• Cook for another 3 whistles. let the pressure settle down by itself.
• Heat oil in a seasoning pan, splutter mustard seeds, fry the dhal, curry leaves, red chilies, add to the gravy.
• Garnish with coriander leaves and serve with idiyappam, idly, rice.

GOAT LEG SOUP

INGREDIENTS:-

1. Goat legs                       4 nos
2. Small onion                   10 cut
3. Tomato                           1 cut
4. Castor oil                       1 tsp
5. Ginger-garlic paste        1 tsp
6. Chilly powder                1 tsp
7. Pepper                            1 tsp
8. Turmeric                        1 tsp
9. Coriander powder         1 tbsp
10. Water                             5 cups
11. Salt                                2 tsp

FOR SEASONING:-

1. Oil                               1 tbsp
2. Curry leaves                few
3. Coriander leaves         little

METHOD:-

• Wash goat legs, soak in turmeric water for 1/2 an hour.
• In a pressure cooker add leg pieces, castor oil, water, and cook for 8 whistles.
• Open the lid after the pressure settles down.
• Add, onion, ginger-garlic paste, chilly powder, pepper powder, coriander powder, tomato, salt.
• Cook for 2 whistles, and let the pressure settle by itself.
• Heat oil fry curry leaves, and coriander leaves, add to the soup.
• Add more salt, and pepper if necessary.

                 

OPEN BUTTER MASALA DOSA

INGREDIENTS:-

1. Idly batter                3 cups
2. Wheat flour             1/2 cup
3. Maida                      1/2 cup
4. Rawa                       1/2 cup
5. Rice flour                1/2 cup
6. Sugar                       3 tsp
7. Tur dhal                   1 tbsp
8. Salt                          1 1/2 tsp
9. Water                       1/4 cup
10. Butter                      1 cup

FOR FILLING:-

1. Boiled potatoes         6
2. Onion                       1 big
3. Green chilies            5
4. Ginger-garlic paste   1 tsp
5. Coriander leaves       handful
6. Mint leaves               little
7. Curry leaves             few
8. Coconut                    2 tbsp grated

FOR SEASONING:-

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

FOR GRINDING MASALA:-

1. Onion                          1 big
2. Ginger                         1/2"
3. Garlic                          4 flakes
4. Cinnamon                   1"
5. Cloves                        4
6. Cardamom                 3
7. Bengal gram flour      1/2 cup
8. Salt                             1 tsp
9. Chilly powder            2 tsp
10. Red color                   1/4 tsp

METHOD:-

• Soak tur dal for 1/2 an hour, and grind to a smooth paste.
• Mix wheat flour, maida flour, rawa, tur dal paste, sugar, and salt, to idly batter.
• First mix flours separately with little water and then add to the batter.
• Keep it in the fridge for more best results, you get smooth and crispy dosa. 
• For morning breakfast, mix and keep it overnight.
• Mix rice flour 1/2 an hour before frying dosa.
• Grind the masala paste to a smooth paste. Mash potatoes.
• Cut onion, green chilies, mint, coriander, curry leaves together.
• Heat oil in a Kadai, splutter mustard, fry dal, hing, add the cut items and fry for 2 minutes on a low flame.
• Add ginger-garlic paste, turmeric, salt, mashed potatoes to it and fry for a minute.
• Mix well and keep it aside. Heat tawa, Mix the dough for 2 times.
• Pour a ladleful on tawa and spread thinly, fry on low heat to make it crisp.
• Apply the red masala paste on dosa and turn over for few seconds.
• Turn and add little butter, add a spoonful of potato mix in the middle.
• On the top of the potato mix put a spoonful of butter on it.
• This is open dosa in Bangalore, grated carrot, cabbage can be added.
• Serve with chutney, sambar.

MTR HOTEL STYLE CHUTNEY

INGREDIENTS:-

1. Coconut                      1/2 grated
2. Green chilies              10
3. Ginger                         1"
4. Mint leaves                 few
5. Coriander leaves          handful
6. Roasted gram               7 tbsp
7. Salt                               2 tsp
8. Garlic                           2 flakes
9. Small onion                 2 nos
10. Roasted groundnut       1 tbsp

FOR SEASONING:-

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

METHOD:-

• Grind all the ingredients to a smooth paste.
• Add seasoning and serve with masala dosa.

SNAKE GOURD PALYA, PORIAL

INGREDIENTS:-

1. Snake gourd               3 small
2. Onion                         1 big
3. Split green gram        1 tbsp
4. Ginger-garlic paste    1 tsp
5. Chilly powder            1 tsp
6. Turmeric                    1 tsp
7. Salt                            1 1/2 tsp
8. Water                         1/4 cup
9. Coconut                     2 tbsp
10. Coriander leaves       little

FOR SEASONING:-

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

METHOD:-

1. Scrape the skin of snake gourd, remove seeds, and cut into pieces, cut onion.
2. In a cooker, add water, green gram, and vegetable.
3. Cook for 1 whistle, drain the water and keep it.
4. Heat oil add seasoning, splutter mustard seeds, urad and Bengal gram.
5. Add hing, curry leaves, onion and fry for a minute.
6. Add the water, salt, turmeric, chilly powder, and boil.
7. Boil until the water evaporates, add vegetable and fry.
8. Mix well and add coconut, coriander leaves.
9. Serve with rice, chapati.

TAMARIND EGG GRAVY

INGREDIENTS:-

1. Eggs                             10
2. Small onion                 10
3. Tomato                         3
4. Ginger-garlic paste      1 tbsp
5. Turmeric                      1 tsp
6. Sambar powder           1 tbsp
7. Coriander powder       2 tbsp
8. Chilly powder             1 tbsp
9. Tamarind                     big lemon size
10. Coconut                      1 cup
11. Rice flour                    1 tbsp
12. Water                          8 cups

FOR SEASONING:-

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

METHOD:-

1. Boil eggs, shell and prick by fork on all the sides.
2. Soak tamarind in 4 cups of water for 1 hour.
3. Extract and filter the water in a strainer.
4. Grind coconut with 4 cups of water, and extract the first milk.
5. Keep the coconut for chutney or for grinding masala for kurma, store in freezer.
6. Cut onion, tomatoes, mix rice flour to coconut milk.
7. Heat oil in a pressure pan, add seasoning, splutter mustard, fry urad dal, curry leaves.
8. Add onion and fry for a while, add tomatoes and fry for few seconds.
9. Stir in the tamarind juice, salt, chilly powder, coriander powder, sugar, and turmeric.
10. Mix and close the lid and cook for 4 whistles.
11. After the pressure settles down, open and bring to boil.
12. Add the coconut milk, boiled eggs, simmer on low heat for 5 minutes, or until the oil floats,
13. Garnish with coriander leaves and serve with hot rice.

POTATO CHUTNEY CHAPATI

INGREDIENTS:-

1. Wheat flour               1 cup
2. Salt                            3/4 tsp
3. Water                         1/4 cup
4. Oil                             1 tsp
5. Potato chutney          4 tbsp

METHOD:-

1. Mix wheat flour, salt, oil, water to a smooth dough.
2. Keep it aside for 1 hour.
3. Make 4 balls out of the dough,
4. Flaten like chapati, Heat tawa and roast on one side.
5. Take it and apply a spoonful of potato chutney to half side of chapati.
6. Close the half side and press it.
7. Roast on both sides with or oil on it.
8. Serve with tomato sauce, curd. It tastes yummy.

NOTE

• Refer Potato chutney from this blog. Any chutney can be added.

URAD DHAL CURD VADA

INGREDIENTS:-

1. Urad dhal              1 cup
2. Tur dhal                1 1/2 tsp
3. Salt                       1 tsp

FOR GRINDING:-

1. Green chilies        5
2. Ginger                  1"
3. Curry leaves         few
4. Hing                     1/4 tsp

FOR MIXING:-

1. Curd                      3 cups
2. Carrot                    2
3. Coriander leaves   handful
4. Kara bhoondhi       1 cup
5. Small onion            10

FOR GRINDING:-

1. Coconut                1/2 cup
2. Curry leaves         few
3. Ginger                  1"
4. Water                    1 cup

FOR SEASONING:-

1. Oil                       1 tbsp
2. Mustard seeds     1 tsp

METHOD:-

• Soak urad dhal and tur dal for 5 hours. Drain water completely.
• Grind urad dhal, with tur dhal, ginger, green chilies, hing, and salt.
• Grind to smooth paste for at least 20 minutes without adding water.
• Heat oil to a piping hot, reduce the flame while dropping the batter.
• Take a spoonful of batter in the right hand and keep it on the fingers, make a hole by the middle finger and drop into the hot oil.
• Fry on one side, turn over and fry on another side till crisp.
• Slice onion, coriander leaves, scrape carrot.
• Grind coconut, curry leaves, ginger to a smooth paste.
• Add it to the curd with a little salt and water.
• Heat oil in a seasoning pan, add mustard seeds, splutter, and pour into the curd.
• Put in the vadas and soak for 10 minutes.
• In a serving plate arrange 3 vadas, pour curd over it, sprinkle carrot, coriander leaves.
• And add kara bhoondhi on it.