MASHED POTATOES

 INGREDIENTS

1. Potatoes               5 big
2. Milk                     2 cups
3. Butter                   50 gms
4. Salt                       2 tsp
5. Pepper                  1 tsp
6. Garlic                   6

METHOD

• Peel and crush garlic.
• Wash potatoes and boil until tender.
• Peel and mash well with fork or masher.
• Heat milk with butter, boil and garlic, salt and pepper.
• Add potatoes and cook on low heat.
• Stir untill mixed well.
• Serve hot with steamed chicken.
• This is thanks giving day dish.
  

STEAMED WHOLE CHICKEN

 INGREDIENTS

1. Whole Chicken       1
2. Potatoes                   5 medium
3. Carrot                      2 medium
4. Onion                      1 big
5. Garlic                      10
6. Unsalted Butter       100 gms

FOR MARINATING

1. Garlic paste              1 tbsp
2. Ginger paste             1 tbsp
3. Chilli powder           2 tsp
4. Garam masala          1 tbsp
5. Salt                           1 1/2 tbsps
6. Turmeric                   1 tsp

METHOD

• Wash the whole chicken and drain for 1 hour.
  
• Wash and peel the potatoes, carrot, onion.
• Keep the potatoes and onion whole, cut carrot into 2" pieces
• Prick the chicken by knife or with fork.
  
• Apply the masala paste well on outside and inside the chicken.
• Fill the vegetables and butter.
• Wrap the chicken with aluminium foil.
• Keep the chicken in a bowl, add water in a pressure cooker.
• Keep a stand and place the bowl.
• Pressure cook for 3 or 4 whistles.
• Cool down, open the lid and remove the chicken.
• Keep chicken stock for soup or for sauce.
• Serve hot with mashed potatoes.

DRUMSTICK LEAVES CHAPATI

 INGREDIENTS

1. Drumstick leaves            1 cup
2. Wheat flour                     3 cups
3. Water                               1 cup
4. Salt                                  1 1/2tsp
5. Oil                                    1 tbsp
6. Turmeric                          1/2 tsp

METHOD

• Clean and wash drumstick leaves in a colander.
• Mix all the ingredients and knead to a soft dough.
• Keep it aside for 1 hour and make 12 balls out of it.
• Roll as chapati and roast on a hot tava.
• Roast on both sides and serve with tomato chutney.

DEHUSKED BEANS GRAVY

 

INGREDIENTS

1. Beans                 1 cup
2. Small onion       10
3. Small brinjal      6
4. Turmeric            1/2 tsp
5. Water                  5 cups
6. Salt                     3 tsp

FOR MASALA

1. Coconut                  2 tbsps
2. Coriander seeds      1 tbsp
3. Patta                        1"
4. Lavanga                  5
5. Fennel seeds           1 tsp
6. Garlic                      10 pods
7. Small onion             5
8. Bengal gram            1 tbsp
9. Rice                         1/2 tsp
10. Urad dhal                 1/4 tsp
11. Red chilies               10
12. Curry leaves             10
13. Oil                            1 tsp

FOR SEASONING

1. Badaga                   little [optional]
2. Oil                         3 tbsps
3. Mustard seeds       1/2 tsp
4. Urad dhal              1/2 tsp
5. Bengal gram          1/2 tsp
6. Curry leaves           10
7. Hing                       1/4 tsp

METHOD

• Soak the beans over night and dehusk.
• Press a bean in between the fingers, the outer skin will peel off.
• Fry the masala ingredients adding oil until the rice puffs.
• Cool and grind to a smooth paste. Cut onion, slit brinjal.
• Heat oil in a cooker, add seasoning, splutter mustard, and fry dhal.
• Add curry leaves, hing and fry onion, brinjal for a minute.
• Add masala paste and beans to it, add turmeric, salt and water.
• Mix and cook for 3 whistles, cool down and garnish with coriander leaves.
• Serve hot with rice and ghee, it tastes yummy.

PLAINTAIN STEM GRAVY STUFF DOSA

FOR STUFF DOSA

• Heat tawa and pour a ladleful batter, let it be thick.
• Turn over and roast lightly, turn again and put a ladleful of the stem gravy on it.
• Fry on low heat and fold, smear ghee or oil.
• Serve with garlic chutney.
• Refer chutney from this blog.

VALAI THANDU KURMA[ PLAINTAIN STEM ]

 INGREDIENTS

1. Plaintain stem           scale size
2. Curd                         1 tbsp
3. Water                        5 cups

CUTTING METHOD

• Peel the outer thick skin, cut into wheel shapes in 1/4" size.
• Discard the fibre, pull and twist in a circular motion from each wheel.
• Mix curd and water,Cut into small pieces and add to the curd water.
• Soak for 15 minutes, take tomato knife dip and move into circular motion and pull.
• Remaining fibres from it will come out, do it for 6 or 7 times.

FOR GRINDING MASALA

1. Coconut                     1 cup
2. Jeera seeds                 1 tsp
3. Fennel seeds              1 tsp
4. Coriander seeds         1 tbsp
5. Cinnamon                  2"
6. Cloves                       10
7. Garlic                        10 pods
8. Ginger                       2"
9. Roasted gram            2 tbsps
10. Bengal gram flour     1 tbsp

FOR GRAVY

1. Onion                       1 big
2. Tomatoes                  3 nos
3. Chilly powder          1 tsp
4. Turmeric                   1 tsp
5. Coriander powder     1 tsp
6. Garam masala           1 tsp
7. Salt                            4 tsp
8. Water                        5 cups
9. Coriander leaves      little
10. Mint leaves              little

FOR SEASONING

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

METHOD

• Chop onion, tomatoes, coriander and mint leaves.
• Heat oil in a pressure cooker, add seasoning, splutter mustard seeds.
• Fry urad and bengal gram, add onion, tomatoes, turmeric and hing.
• Cook tomatoes amd mash it, drain the curd water and add the cut plaitain.
• Fry for a while and add ground masala paste, chilly powder, garam masala,and coriander powder.
• Add salt, water and stir well, cook for 3 whistles.
• Wait until the pressure settles down, open the lid.
• Garnish with coriander and mint leaves.
• Serve with chapati, roti, dosa and idly.

KOTHAVARE KAI PALYA [ CLUSTER BEANS]

 INGREDIENTS

1. Cluster beans          250 gms
2. Onion                      1 big
3. Garlic                      6 pods
4. Tamarind                 lemon size
5. Sambar powder       1 tsp
6. Rasam powder        1 tsp
7. Chilly powder         2 tsp
8. Turmeric                  1/2 tsp
9. Water                       1 cup
10. Salt                          1 tsp
11. Sugar                       1 tsp     
12. Coriander leaves      little

FOR SEASONING   

1. Oil                           2 tbsps
2. Mustard seeds         1 tsp
3. Urad dhal                1 tsp
4. Channa dhal            1 tsp
5. Curry leaves            few

METHOD

• Wash and cut the beans, chop onion, garlic, and coriander seeds.
• Soak tamarind and, extract the water and filter it.
• Heat oil in a kadai, add seasoning and splutter mustard seeds.
• Add urad and bengal gram, fry and add curry leaves.
• Add onion, garlic and fry for a minute, add cut beans.
• Stir and add turmeric, chilly powder, sambar powder, and rasam powder.
• Add tamarind water, salt, sugar and mix well.
• Cook on low heat for 10 minutes or cook in a pressure cooker for 1 whistle.
• Simmer till it dries up and garnish with coriander leaves.
• Serve with chapati, rice.

ADDAI [ THUR DHAL DOSA ]

 INGREDIENTS

1. Thur dhal               1 cup
   
2. Idly rice                 1 cup
3. Baking soda           1/4 tsp
4. Salt                         2 tsp

FOR GRINDING MASALA

1. Red chillies            5 broken
2. Cinnamon              1"
3. Lavanga                 5
4. Fennel seeds          1 tsp
5. Ginger                    1"
6. Garlic                     5 pods

FOR MIXING

1. Onion                    1 big
2. Curry leaves          10
3. Coriander leaves    1 cup
4. Mint leaves            1 cup
5. Green chilies          5

METHOD

• Wash and soak rice and dhal for 2 hours.
• Drain water and grind with the masala items  to a smooth paste.
• The batter should be as dosa consistency.
• Cut onion, chilies, coriander, curry, and mint leaves to a small pieces.
• Mix in the batter, add soda and keep it aside for 10 minutes.
• Heat tawa and pour ladleful batter and roast on both sides.
• Serve with chutney and sambar.

SOYA CHUNKS GRAVY

 INGREDIENTS

1. 
   Soya                   1 cup
   
2. Onion                 1 big
3. Tomato               2
4. Salt                     2 tsp
5. Chilly powder    2 tsp
6. Turmeric            1 tsp
7. Water                 5 cups
8. Dhania powder   2 tsp
9. Garam masala    2 tsp
10. Coriander leaves  little

FOR GRINDING

1. Oil                     2 tsp
2. Small onion       5
3. Garlic                10
4. Ginger               2"
5. Cinnamon         2"
6. Cloves              5
7. Fennel seeds     1 tsp
8. Jeera                  1 tsp
9. Roasted gram    2 tbsp
10. Coconut            1 tbsp

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

• Wash soya for 3 times, boil sufficient water and cook soya until the water becomes frothy.
• Drain the water, again wash and squeeze the water from soya chunks.
• Fry the masala ingredients and grind to smooth paste.
• Cut onion, tomato, and coriander leaves
• Heat oil in a pressure cooker, add seasoning, onion, and tomato.
• Fry until tomato becomes soft, add masala paste, chilly powder, and turmeric.
• Fry for a while, add garam masala, coriander powder, and salt.
• Add water and cook for 3 whistles.
• Garnish with coriander leaves, it goes well with rice, chapati, idli, dosa.

KHARA BHATH

 INGREDIENTS

1. Rawa                          1 cup
2. Onion                         1 big
3. Tomato                       1 big
4. Green chilies              2
5. Chilly powder            1 tsp
6. Garam masala            1 tsp
7. Sambar powder          1 tsp
8. Ginger-garlic paste    1 tsp
9. Salt                             2 tsp
10. Water                         3 cups
11. Coriander leaves       handful
12. Mint leaves               little
13. Turmeric                   1/2 tsp
14. Lemon                       1/2

FOR SEASONING

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

METHOD

• Roast rawa adding little oil or ghee on low heat for 2 minutes.
• Cut onion, tomato, gree chilies, coriander and mint leaves.
• Heat oil in a pan, add seasoning, splutter mustard seeds, fry dhal.
• Add curry leaves, onion, green chilies, hing and fry for a minute.
• Add tomato, ginger-garlic paste and fry for a minute o low flame.
• Sprinkle chilly powder, turmeric, garam masala, sambar powder.
• Mix well, add salt, water and lemon juice.
• Bring to boil add rawa and stir until mixed up well.
• Close a lid and cook on a low flame for 5 minutes.
• Open the lid and mix again and cook for a minute.
• Garnish with coriander and mint leaves.
• Serve hot with chutey.

DUM COCONUT RICE

 INGREDIENTS

1. Rice                      1 cup
   
2. Coconut                1/4 cup
3. Salt                       2 tsp
4. Green chilies        5
5. Coriander leaves   little
6. Water                    3 cups for boiled
7.  Water                   2 cups for raw rice

FOR SEASONING 1

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

SEASONING 2

1. Bay leaf                 1
2. Cinnamon              2"
3. Cloves                   5
4. Cardamom            2

METHOD

• Wash and soak the rice for 2 hours, slit chilies and cut coriander leaves, scrape coconut.
• Heat oil in a pressure cooker, add seasoning, splutter mustard seeds, fry dhal, curry leaves, chilies and hing.
• Add patta, lavanga, and cardamom and fry for a while,
• Add coconut and fry on a low heat for a minute.
• Add water, salt and bring to a boil.
• Mix rice and cook for 2 whistles.
• Garnish with coriader leaves and serve with pickles.

PUMPKIN PALYA, PORIAL

 INGREDIENTS

1. 
   Pumpkin                    1 cup
2. Small onion               10
3. Garlic                        1 whole
4. Ginger-garlic paste    1 tsp
   
5. Chilly powder            2 tsp
6.  Salt                            1 tsp
7. Sugar                         2 tsp
8. Coriander leaves         little
9. Water                         1 cup
10. Badaga                       little[opt]
11. Castor oil                   1 tsp

FOR SEASONING

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

METHOD

• Cut pumpkin into 1 inch pieces.
• Peel and cut onion,  peel garlic, cut coriander leaves.
• Heat oil in a pressure cooker, add seasoning and splutter mustard and fry dhal.
• Add curry leaves and hing, fry and add onion and garlic.
• Fry for a minute, add badaga and castor oil.
• Mix and add salt, sugar, chilly powder, fry and add pumpkin.
• Mix well and add water, stir and cook for 2 whistles,
• Cool down and add coriander leaves, mix well.
• Serve as a side dish with any rice.

RAW RASAM

 INGREDIENTS

1. Tamarind               big lemon size
2. Water                    5 cups
3. Salt                       3 tsp
4. Sugar                    1 tsp optional
5. Coriander leaves   for garnishing
6. Curry leaves         little
7. Red chilly            1

FOR GRINDING

1. Dhania                  2 tsp
2. Jeera                     1 tsp
3. Pepper                  1 tsp
4. Hing                     1/4 tsp
   
5. Red chilly             1
6. Curry leaves          few
7. Garlic                    2 pod [opt]
8. Coriander leaves    little

METHOD

• Wash and soak tamarind for 1 hour.
• Grind the masala to a smooth paste.
• Squeeze tamarind juice and mix all the ingredients.
• Stir and check salt, serve with rice.