Wheat Flour Appam

INGREDIENTS:
* Wheat Flour - 2 cups

* Salt to taste

* Banana - 2 ripe mashed

* Oil - 1tsp

* Kuzhipaniyaram pan - for frying appam

* Cardamom powder - a pinch

* Water to make a dough

* Grated jaggery - 1-2tsp

METHOD:

* In a mixing bowl, add the flour, salt, banana, grated jaggery, cardamom powder and add little water to make a thick paste and it should not be too much watery.

* Now in a kuzhipaniyaram pan, heat with little oil to all the holes.

* Pour the mixture with a big spoon to all the holes.

* Keep it in medium flame and fry till they are golden brown.

* In between keep turning so that down part also become golden brown.

* Serve hot as evening snacks.

Tamarind Rice

INGREDIENTS:

* Mustard seeds - 1/2 tsp

* Urad Dhal - 1/2 tsp

* Dry red chilli - 1-2

* Puliyogare powder - 1/2 tsp

* Rice - 1 cup cooked

* Tamarind juice - a gooseberry size soaked in water for few mins

* Sambar powder - 1/2 tsp

* Grated coconut - a little for garnishing

* Oil - 1-2 tbsp

* Curry leaves - few

* Salt to taste

METHOD:

* Heat oil in a non-stick pan.

* Put mustard seeds.

* After they splutter, put the urad dhal, dry red chilli, curry leaves.

* Then add the tamarind juice.

* Now add the cooked rice, puliyogare powder, sambar powder, salt and grated coconut.

* Mix well.

* Serve hot.

Paneer Green Rice

INGREDIENTS:

* Paneer - cut into medium cubes

* Onion - 1 medium chopped finely

* Green peas - 1 cup soaked overnight

* Green chillies - 2

* Coriander leaves - 1 bunch

* Rice 1 1/2 cups

* Salt - to taste

* Oil - 2 tbsp

* Mustard seeds - 1/2 tsp

* Cumin seeds - 1/2 tsp

FOR GRINDING:

* Green chillies - 2

* Coriander leaves - 1 bunch

METHOD:

* In a pressure cooker, in different bowl, keep rice and green peas and cook till done.

* In a non-stick kadai, heat oil.

* Add mustard seeds, cumin seeds, onion.

* Now add the cooked green peas, paneer and mix properly.

* In a mixie, grind green chillies and coriander leaves with little water.

* Add the grind paste in a kadai.

* Now add the cooked rice and salt.

* Mix well properly.

* Serve hot.

Aloo Brinjal Sabzi

INGREDIENTS:


* Potatoes - 3 peeled and cubed chopped finely

* Brinjals - 3 chopped finely

* Onion - 1 medium chopped finely

* Green chillies - 2 finely chopped

* Garam masala powder - 1/2 tsp

* Cumin powder - 1/2 tsp

* Coriander powder - 1/2 tsp

* Salt - to taste

* Oil - 2-3 tbsp

* Ginger-garlic paste - 1/2 tsp

* Mustard seeds - 1/2 tsp

* Cumin seeds - 1/2 tsp

* Coriander leaves - for garnishing

METHOD:

* Heat oil in a non-stick pan.

* Add mustard seeds, cumin seeds.

* After they splutter, add green chillies, onion and ginger garlic paste.

* Now add potatoes, brinjal.

* Add salt, garam masala powder, cumin powder, coriander powder.

* Mix all properly.

* Serve hot with rice and chapati.

Hesarukalina Rice

INGREDIENTS:

* Sprouted moong dhal (soaked in the morning and drained the water in the night for sprouting) - 2 cups (cooked)

* Onion - 1 medium chopped finely

* Bay leaf - 1

* Cloves - 3-4 pieces

* Cinnamon - 1" piece

* Ginger garlic paste - 1/2 tsp

* Garam masala powder - 1/2 tsp

* Cumin powder - 1/2 tsp

* Coriander powder - 1/2 tsp

* Pulav powder - 1-2 tsp

* Ghee - 2 tbsp

* Onion - for garnishing

* Rice - 1 cup

* Salt - to taste

* Green chilli - 1 chopped finely

METHOD:

* Heat ghee in a pressure cooker.

* Add cloves, cinnamon, bay leaf.

* After that add the onion, green chilli, ginger garlic paste, cooked sprouted moong dhal.

* Put Garam masala powder, cumin powder, coriander powder and pulav powder and mix properly.

* Now add the cooked rice and salt.

* Serve hot.

Cabbage Tikki

INGREDIENTS:

* Cabbage - 1 chopped finely

* Besan flour - 2-3 tbsp

* Upma rawa - 1 cup

* Salt - to taste

* Green chilli - 1 chopped finely

* Garam masala powder - 1/2 tsp

* Black pepper powder - a pinch

* Oil - for deep frying

METHOD:

* In a mixing bowl, put the besan flour, upma rawa, salt, green chilli, garam masala powder, pepper powder and mix.

* Now added the chopped cabbage.

* Mix properly and no need to add water, because in cabbage water comes out.

* Heat oil for frying.

* Make round balls and flatten like tikki with your palms.

* Now add the tikki's to the frying till golden brown.

* Remove and put into a absorbent paper.

* Serve hot for the evening snack.

Paneer Masala

INGREDIENTS:

* Paneer - 1 packet (cut into cubes)

* Onion - 2 (one for frying and another for paste)

* Tomatoes - 3 finely chopped

* Oil - for frying

* Dry red chillies - 2

* Cashew - 10 (halves)

* Ginger - chopped

* Garlic - chopped

* Garam masala powder - 1/2 tsp

* Salt - to taste

FOR THE MASALA PASTE:

1. Take 1tsp oil in a non-stick pan.

2. Add dry red chillies, cashew, garlic, ginger.

3. Fry for sometime.

4. Add onion and fry for few minutes till brown.

5. Add chopped tomatoes and fry for few minutes.

6. Cool.

7. Grind all.

METHOD:

1. In a kadai, add little oil.

2. Add chopped onion and fry till brown.

3. Add the masala paste.

4. Fry the masala paste for sometime.

5. Add the paneer pieces.

6. Add the garam masala.

7. Add salt.

8. Boil for two minutes.

Cabbage Carrot Rice

INGREDIENTS:

* Cabbage - small finely chopped

* Carrot - 1 finely chopped

* Ginger garlic paste - 1/2 tsp

* Onion - 1 medium finely chopped

* Mustard seeds - 1/2 tsp

* Oil - 2 tbsp

* Rice - 1 1/2 cup cooked

* Salt - to taste

* Pulav powder - 1-2 tbsp

* Green chilli - 1 finely chopped

METHOD:

1. Heat oil in a non-stick kadai.

2. Add mustard seeds.

3. After they splutter, add onions, ginger garlic paste, carrot, green chilli and cabbage and fry for sometime.

4. Add salt and pulav powder and mix.

5. After that add the cooked rice and mix properly.

6. Serve hot.

Potato Shallow Fry

INGREDIENTS:

·        Potatoes – 3 peeled and cubed

·        Mustard seeds – ½ tsp

·        Cumin seeds – ½ tsp

·        Pepper powder – a pinch

·        Red chilli powder – a pinch

·        Garam masala – ½ tsp

·        Salt – to taste

·        Oil – 1 tbsp

·        Coriander leaves – for garnishing

METHOD:

·        Cut the potatoes into cubes.

·        Heat oil in a non-stick kadai.

·        Add mustard seeds.

·        After its splutters, add cumin seeds.

·        After that, add the potatoes.

·        Put salt and the masalas and keeping stirring in medium flame.

·        Keeping stirring till they r golden brown and soft.

·        Garnish with coriander leaves.

·        Serve hot with rice and roti.

Palak / Methi Dhal

INGREDIENTS:

·        Palak / methi leaves – 2 bunches finely chopped

·        Onions – 2 finely chopped

·        Tomatoes – 2 finely chopped

·        Green chillies – 2 finely chopped

·        Ginger – a small piece finely chopped

·        Garlic – 4-5 flakes finely chopped

·        Coriander leaves – finely chopped for garnishing

·        Moong dhal – 1 cup

·        Mustard seeds – ½ tsp

·        Cumin seeds – ½ tsp

·        Turmeric powder – ½ tsp

·        Red chilli powder – a pinch

·        Oil – 2 tbsp

·        Water – as required

·        Salt – to taste

METHOD:

·        In a pressure cooker, cook moong dhal for 3 whistles and keep aside.

·        In a non-stick kadai, heat oil.

·        Add mustard seeds.

·        After it splutters, add cumin seeds.

·        Later add onions till they are translucent.

·        Then add green chillies, ginger, garlic, palak/methi leaves.

·        Then add turmeric powder, salt, red chilli powder.

·        Add as much as required water.

·        Later add cooked moong dhal and stir.

·        Bring it to a boil.

·        Then add the coriander leaves.

·        Serve hot with rice or roti.

Khara Pongal

INGREDIENTS:

·        Moong dhal – 1 cup

·        Mustard seeds – ½ tsp

·        Cumin seeds – ½ tsp

·        Peppercorns – 4-5

·        Ginger – a small piece finely chopped

·        Cashews – 4-5 pieces cut into halves

·        Ghee – 2 tbsp

·        Salt – to taste

·        Green chillies – 2 finely chopped

·        Rice – 1 cup washed

·        Water – 6-8 cups

·        Coriander leaves – for garnishing

·        Turmeric powder – ½ tsp

METHOD:

·        In a pressure cooker, add ghee.

·        Add moong dhal and fry till light brown and till aroma comes.

·        Then add mustard seeds, cumin seeds, green chillies, cashews, peppercorns, rice, turmeric powder and salt.

·        Now add water and coriander leaves.

·        Cook till they are done.

·        Serve hot with ginger chutney.