BRINJAL THIRAKKAL.

BRINJAL THIRAKKAL.

NEEDED:- BRINJAL - 3 NOS, POTATO - 1 NO, BIG ONION - 1 NO, TOMATO - 1 NO. FOR GRINDING :- RED CHILI - 5 NOS, SCRAPED COCONUT - ONE CUP, SOMPH - 1 TSP, JEERA - HALF TSP, PEPPERCORN - 6 NOS, FRIED CHANNA GRAM - 1 TBLSPN,  SHALLOTS - 2 NOS, GARLIC - 1 POD, SALT - HALF TSP. FOR FRYING :- OIL 1 TBLSPN, MUSTARD, ORID DHAL, SOMPH  SMALL AMOUNT IF DESIRED. CURRY LEAVES - 1 ARK.

METHOD :- CLEAN, WASH AND CUT THE BRINJAL, POTATO,BIG ONION & TOMATO INTO HALF INCH CUBES. GROUND ALL THE INGREDIENTS WITH LITTLE WATER. HEAT OIL IN A PAN ADD MUSTARD, SOMPH, ORID DHAL. ADD CURRY LEAVES. THEN ADD THE CUBED VEGGIES. SAUTE FOR 3 MINUTES. ADD THE GROUND MASALA. SAUTE 2 MORE MINUTES. WHEN OIL SEPERATES AT THE SIDES ADD 2 CUPS WATER. WHILE BOILING ADD SALT. COVER IT WITH A LID AND SIMMER FOR 5 MINUTES. SERVE HOT WITH IDLIS AND DOSAS.  

EGG TUKDA

EGG TUKDA:-

NEEDED:- EGG - 4 NOS, BASEN/CHANNA DHAL FLOUR - 2 TBLSPN, RICE FLOUT - 1 TSP, RED CHILI PWDR - 1/4 TSP, SALT - 1/4 TSP OIL - FOR FRYING. 

METHOD :- BOIL EGGS AND MAKE THEM INTO 8 PIECES EACH. MIX CHANNA DHAL FLOUR , RICE FLOUR, CHILI PWDR, SALT. ADD HALF CUP WATER AND MIX WELL WITHOUT LUMPS. THIS BATTER SHOULD BE IN IDLI BATTER CONSISTENCY. DIP THE EGG PIECES IN THIS BATTER AND FRY THEM IN HOT OIL. SERVE HOT WITH GREEN CHILI CHUTNEY.

PUNJABI PANEER BUTTER MASALA.

PUNJABI PANEER BUTTER MASALA.

NEEDED:- PANEER - 200 GM, BIG ONION - 1 NO, TOMATO - 2 NOS, GINGER GARLIC PASTE - 2 TSP, RED CHILI PWDR - HALF TSP, DHANIYA PWDR - HALF TSP, GARAM MASALA - 1/4 TSP, KASURI METHI - 1/4 TSP, BUTTER - 1 TBLSPN, MALAI - 1TBLSPN, OIL - 1TBLSPN, MILK - 1 CUP, SALT - HALF TSP, BAY LEAF, CINNAMON - SMALL PIECES. 

METHOD :- WASH AND CUT THE PANEER INTO ONE INCH CUBES. GRIND BIG ONION AND TOMATO SEPERATELY. HEAT OIL IN A PAN. ADD BAY LEAF AND CINNAMON THEN THE GROUND ONION. WHEN IT BECOMES GLASSY ADD GINGER GARLIC PASTE.WHEN IT BECOMES BROWN ADD CHILI AND DHANIYA PWDR. ADD TOMATO PASTE AND SALT. SAUTE TILL THE OIL SEPERATES. ADD PANEER AND MILK.WHEN IT BOILS ADD KASURI METHI AND GARAM MASALA. IF NEEDED ADD WATER. WHILE COOKED ADD MALAI AND BUTTER. SERVE HOT WITH ROTI, NAN, GULCHA, CHAPPATHI, RUMALI ROTI, JEERA RICE.

ATTA RAGI DOSAI

ATTA RAGI DOSAI.

NEEDED:- ATTA - HALF CUP, RAGI FLOUR -HALF CUP, JEERA - 1 TSP, ASAFOETIDA - 1 PINCH, GREEN CHILI - 1NO CHOPPED,  BIG ONION - 1 NO CHOPPED, CURRY LEAVES AND CORIANDER LEAVES - 2 TSP CHOPPED, SALT -HALF TSP, OIL - 1 TBLSPN.

METHOD :- MIX ALL THE INGREDIENTS WITHOUT OIL. ADD ONE AND HALF CUP WATER AND MAKE A LOOSE DOUGH WITHOUT LUMPS. HEAT DOSA PAN POUR ONE LADLE OF DOUGH AND MAKE THIN DOSAS. SPRAY OIL AROUNG THE DOSA FLIP AND TURN IT AND COOK THE OTHER SIDE ALSO. SERVE HOT WITH RED CHILI CHUTNEY AND TURKEYBERRY CHUTNEY.  

RIBBON PAKODA

RIBBON PAKODA:-

NEEDED:- CHANNA DHAL FLOUR ( BESAN) - 4 CUPS, RAW RICE FLOUR - 1 CUP, FRIED CHANNA DHAL PWDR - HALF CUP, RED CHILLI PWDR - 2 TSP, SALT - 2 TSP, OIL - FOR FRYING. 

METHOD :- MIX CHANNA DHAL FLOUR , RAW RICE FLOUR AND FRIED CHANNA DHAL PWDR WITH SALT AND CHILLI PWDR. ADD 2 CUPS OF WATER SLOWLY TO MAKE A ROUGH DOUGH. HEAT A TBLSPN OF OIL AND POUR THIS IN THE DOUGH AND MIX WELL. 

HEAT OIL IN A THICK BOTTOMED PAN. PUT THE DOUGH IN A RIBBON PAKODA MAKER AND SQUEEZE IT IN HOT OIL. FRY TILL GOLDEN BROWN . AFTER SOMETIME PACK IT IN A AIR TIGHT CONTAINER AND USE IT. 

SEMOLINA/SEMIA KICHADI - ELECTRIC COOKER RECIPE.

SEMOLINA/SEMIA KICHADI - ELECTRIC COOKER RECIPE. 

NEEDED:- SEMOLINA/SEMIA - 1 PACKET. CARROT - 1NO, BEANS - 4 NOS, BIG ONION - 1 NO, GREEN CHILLI - 1 NO, SALT - HALF TSP. FOR FRYING:- OIL - 1 TBLSPN, MUSTARD, ORID DHAL, CHANNA DHAL  -HALF TSP EACH, RED CHILLI - 1 NO, CURRY LEAVES - 1 ARK.

METHOD :- FRY SEMOLINA IN A PAN TILL THE AROMA COMES OUT OF IT. KEEP IT IN A AIR TIGHT BOTTLE. HEAT OIL IN A PAN ADD MUSTARD, ORID DHAL, CHANNA DHAL, SPLITED RED CHILLIES, CURRY LEAVES . AFTER COOLING TAKE IT IN A AIR TIGHT CONTAINER. 

WHENEVER & WHEREEVER ( OUTING OR PICNIC OR STAYING IN HOTEL OR IN A TOUR )  YOU WANT TO PEREPARE SEMOLINA KICHADI YOU CAN USE THE BOTH. WITHOUT GAS CONNECTION AND FRYING YOU CAN PREPARE THIS WITHIN MINUTES WITH THE HELP OF AN ELECTRIC COOKER. 

HEAT 2 CUPS WATER IN AN ELECTRIC COOKER. CLEAN AND CHOP CARROT, BEANS, BIG ONION. SLIT GREEN CHILLI. WHEN THE WATER BOILS ADD THE CHOPPED VEGETABLES. ADD SALT. WHEN IT BOILS FOR SOMETIME  ADD THE SEMIA BY TITLING WITH LADLE. COOK FOR 2 MINUTES BY CONTINUOS STIRRING. WHILE DONE IT LOOKS GLASSY AND ALL THE WATER SHOULD BE ABSORBED BY THE SEMIA. ADD THE SEASONING WITH OIL. ADD 2 TO 3 TSPS OF MUSTARD ORID DHAL CHANNA DHAL MIXED WITH OIL. MIX WELL.  SERVE HOT WITH TOMATO CHUTNEY. 

SOOJI VEG KICHADI - ELECTRIC RICE COOKER RECIPE

SOOJI VEG KICHADI - ELECTRIC RICE COOKER RECIPE

NEEDED:- SOOJI -1 CUP, CARROT - 1 NO , BEANS - 4 NOS, ( YOU CAN ADD PEAS, CAULIFLOWER ALSO ) BIG ONION - 1 NO, GREEN CHILLI - 1 NO, SALT - HALF TSP. FOR FRYING:- OIL - 1 TBLSPN, MUSTARD, ORID DHAL, CHANNA DHAL  -HALF TSP EACH, RED CHILLI - 1 NO, CURRY LEAVES - 1 ARK.

METHOD :- FRY SOOJI IN A PAN TILL THE AROMA COMES OUT OF IT. KEEP IT IN A AIR TIGHT BOTTLE. HEAT OIL IN A PAN ADD MUSTARD, ORID DHAL, CHANNA DHAL, SPLITED RED CHILLIES, CURRY LEAVES . AFTER COOLING TAKE IT IN A AIR TIGHT CONTAINER. 

WHENEVER & WHEREEVER ( OUTING OR PICNIC OR STAYING IN HOTEL OR IN A TOUR )  YOU WANT TO PEREPARE SOOJI KICHADI YOU CAN USE THE BOTH. WITHOUT GAS CONNECTION AND FRYING YOU CAN PREPARE THIS WITHIN MINUTES WITH THE USE OF AN ELECTRIC COOKER. 

HEAT 2 CUPS WATER IN AN ELECTRIC COOKER. CLEAN AND CHOP CARROT, BEANS, BIG ONION. SLIT GREEN CHILLI. WHEN THE WATER BOILS ADD THE CHOPPED VEGETABLES. ADD SALT. WHEN IT BOILS FOR SOMETIME  ADD THE RAVA BY TITLING WITH LADLE. COOK FOR 2 MINUTES BY CONTINUOS STIRRING. WHILE DONE IT LOOKS GLASSY AND ALL THE WATER SHOULD BE ABSORBED BY THE SOOJI. ADD THE SEASONING WITH OIL. ADD 2 TO 3 TSPS OF MUSTARD ORID DHAL CHANNA DHAL MIXED WITH OIL. MIX WELL.  SERVE HOT WITH TOMATO CHUTNEY OR SAUCE . 

RAGI PUTTU KOLUKKATTAI.

RAGI PUTTU KOLUKKATTAI. 

NEEDED:- RAGI FLOUR - 1 CUP, SCRAPPED COCONUT - 2 TBLSPN, POWDERED JAGGERY - 1 TBLSPN, GHEE - 1 TSP.

METHOD:- SEIVE RAGI. ADD HALF CUP WATER AND MIX WELL. IT SHOULD BE IN A STATE OF NEITHER WET NOR DRY. PUT IT IN A IDLI PAN AND COOK FOR 20 MINUTES IN STEAM. REMOVE FROM FIRE ADD SCRAPPED COCONUT , PWDRED JAGGERY , GHEE. MIX WELL AND MAKE KOLUKATTAIS OF YOUR DESIRED SHAPE. ( ROUND OR OBLONG ) 

CABBAGE KOOTU

CABBAGE KOOTU :-

NEEDED:- CABBAGE - 150 GMS, MOONG DHAL - 1 TBLSPN, BIG ONION - 1 NO ( SMALL), JEERA - HALF TSP, GREEN CHILLI - 1 NO, SALT - 1/3 TSP. FOR SEASONING :- OIL - 1 TSP, ORID DHAL, JEERA - HALF TSP, CURRY LEAVES - 1 ARK.

METHOD :- CLEAN AND CHOP CABBAGE AND BIG ONION. SPLIT THE GREEN CHILLI. PLACE THE MOONG DHAL IN A PRESSURE PAN.ADD HALF CUP WATER. SPREAD THE CHOPPED ONION AND CABBAGE. SPRAY JEERA AND COOK FOR ONE WHISTLE. REMOVE LID ADD SALT AND MIX WELL. SEASON IT WITH ORID DHAL, JEERA AND CURRY LEAVES IN OIL AND POUR THIS TO THE KOOTU . THIS KOOTU IS BETTER MENU FOR FEVER TIME WITH RASAM SATHAM. 

SAGO KHEER

SAGO KHEER:-

NEEDED:- SAGO 200 G. COCONUT - HALF, SUGAR - 50 G, GHEE - 2 TSP, CASHEW AND KISMIS - 6 NOS EACH, CARDAMOM PWDR - 1 PINCH.

METHOD :- SCRAP AND GROUND THE COCONUT. TAKE 3 CUPS MILK OUT OF IT. KEEP THE FIRST TAKEN THICK MILK ASIDE. HEAT GHEE IN A KADAI AND FRY THE CASHEWS AND KISMIS. TAKE THEM IN A PLATE KEEP ASIDE. PUT THE SAGO IN THAT GHEE WHEN THEY SPLUTTER ADD THE THIRD TAKEN MILK AND COOK FOR SOME TIME. THEN ADD THE SECOND MILK. COOK TILL THE SAGO LOOKS GLASSY. THEN ADD THE SUGAR. AFTER IT MELTS ADD THE FIRST TAKEN THICK MILK AND SWITCH OFF THE GAS. ADD THE KISMIS AND CASHEWS. SPRINKLE THE CARDAMOM PWDR AND SERVE HOT.

CHICKEN CHUKKA

CHICKEN CHUKKA

NEEDED:- CHICKEN - 250 GMS. RED CHILLIES - 10 NOS, SALT - HALF TSP, OIL - 2 TBLSPN.

METHOD :- CLEAN THE CHICKEN. GRIND THE RED CHILLIES WITH LITTLE WATER. PUT THE CHILLI PASTE AND CHICKEN IN A KADAI WITH ONE CUP OF WATER. BRING TO BOIL. THEN SIMMER THE GAS. COVER THE KADAI WITH A LID. COOK TILL ALL THE MASALAS ABSORBED BY THE CHICKEN. 

HEAT OIL IN A TAWA AND FRY CHICKEN PIECES ONE BY ONE. SERVE HOT WITH RICE AND RASAM. 

VEG & EGG KOTHTHU PARATHA.

VEG & EGG KOTHTHU PARATHA. 

NEEDED:- MIXED VEGETABLES - 2 TBLSPN ( CARROT, BEANS, PEAS), BIG ONION - 2 NOS, PARATHAS - 2NOS, EGGS - 2 NOS, TOMATO - 1 NO, CHILLI PWDR - HALF TSP, PEPPER PWDR - 1/4 TSP, CURRY LEAVES - 1 ARK, SALT - 1/2 TSP, OIL - 3 TSP.

METHOD. CHOP THE VEGETABLES AND BIG ONION. PUT THEM IN MEDIUM HOT TAWA AND SAUTE FOR 5 MINUTES WITHOUT OIL. ADD THE FINELY CHOPPED PARATHAS ALONG WITH ADD EGGS, CHILLI PWDR, OIL AND SALT. FLIP IT AGAIN AND AGAIN & FINELY CHOP THEM WITH DOSA LADLE. ADD DICED TOMATO, PEPPER PWDR AND CURRY LEAVES. SERVE IT WITH  MAGGI HOT AND SWEET TOMATO CHILLI SAUCE. 

RED RADISH SAMBAR

RED RADISH SAMBAR:- 

NEEDED:- RED RADISH - 200 GMS, THOOR DHAL - 1 TBLSPN, SMALL ONION/SHALLOTS - 6 NOS, TOMATO - 1 NO, SAMBAR PWDR - 2 TSP, TURMERIC PWDR - 1 PINCH, ASAFOETIDA - 1 SMALL PIECE . TAMARIND - 1 AMLA SIZE BALL, SALT - 1 TSP, OIL - 2 TSP, MUSTARD, ORID DHAL , JEERA - HALF TSP EACH. CURRY LEAVES - 1 ARK. 

METHOD :- WASH AND COOK THOOR DHAL WITH HALF CUP WATER. KEEP IT  IN A PRESSURE PAN FOR THREE WHISTLES. AFTER COOLING ADD THE SLICED RED RADISH, CLEANED AND HALVED SHALLOTS, DICED TOMATOS. ADD A PINCH OF TURMERIC AND ASAFOETIDA. AGAIN COOK FOR ONE WHISTLE. SOAK TAMARIND IN HALF CUP WATER . SQUEEZE THE TAMARIND PULP ADD  SALT AND SAMBAR PWDR. POUR THIS MIX AFTER OPENING THE COOKER. BRING TO BOIL. HEAT OIL IN A SMALL VESSEL ADD MUSTARD, ORID DHAL, JEERA. WHEN THEY SPLUTTERS AND BECOMES BROWN ADD CURRY LEAVES.  POUR THIS SEASONING TO THE SAMBAR. SERVE HOT WITH IDLIES OR DOSAS OR WITH PLAIN RICE.  

RAGI PUTTU.

RAGI PUTTU

NEEDED:- RAGI FLOUR - 1 CUP, SCRAPPED COCONUT- 1 TBLSPN, SUGAR - 1 TBLSPN, GHEE - 2TSP. 

METHOD :- SPRAY QUARTER CUP WATER IN RAGI FLOUR . MIX IT WITH HAND. MAKE IT WET BUT IT SHOULD BE FLOWN FROM HAND. COOK IT IN A IDLI VESSEL FOR 20 MINUTES. ADD SUGAR, GHEE, SCRAPPED COCONUT. SERVE IT AS A SWEET ALONG WITH IDLI/ MORNING TIFFIN. 

KAIMA ( STUFFED ) BAROTTA.

KAIMA (STUFFED) BAROTTA.

NEEDED:- ATTA - 1 CUP, COOKED KAIMA MASAL - HALF CUP , OIL - 2 TBLSPN, WATER - HALF CUP, SALT - HALF TSP.

TO PREPARE KAIMA MASAL - KAIMA - 100GMS CHANNA DHAL - 2 TSP, BIG ONION SMALL SIZE - 1 NO.  RED CHILLI PWDR - 1/2 TSP, OIL - 2 TSP, SOMPH - 1/2 TSP, BRINJI, BAY LEAVES, CINNAMON - LITTLE. SALT - 1/4 TSP.

METHOD  FOR PREPARING KAIMA MASAL :- PRESSURE COOK KAIMA AND CHANNA DHAL SEPERATELY. CHOP ONION. HEAT OIL ADD SOMPH, BRINJI, BAY LEAVES, CINNAMON . ADD CHOPPED ONION. SAUTE WELL. ADD CHILLI PWDR, SALT.THEN ADD THE KAIMA AND CHANNA DHAL. MIX WELL. ADD LITTLE WATER . COVER IT WITH A LID. COOK TILL THE OIL SEPERATES. 

METHOD FOR PREPARING BAROTTA  :- ADD SALT AND WATER IN ATTA. MIX WELL TO MAKE A ROUGH DOUGH. ADD LITTLE OIL TO SOFTEN THE DOUGH. MAKE LEMON SIZE BALLS. MAKE EACH BALL AS A CUP AND PUT THE KAIMA MASAL INSIDE IT. ROLL WELL LIKE CHAPPATHI BY DUSTING FLOUR IN THE CHAPPATHI BOARD. HEAT THE DOSA PAN AND COOK THE BAROTTA. SPRAY OIL AROUND THE BAROTTA. COOK TILL GOLDEN BROWN BY FLIPPING THE TWO SIDES. 

SERVE HOT WITH PICKLES, SAUCE AND CURD/YOUGART. 

EGG KOTHTHU BAROTTA

EGG KOTHU BAROTTA.

NEEDED:- BAROTTA - 2NOS , EGG - 2 NOS, BIG ONION - 1 0R 2. GREEN CHILLIES -2 NOS, PEPPER PWDR - 1 TSP, SALT - 1/3 TSP, RED CHILLI PWDR - 1/3 TSP, TOMATO - HALF, CURRY LEAVES -1 ARK, OIL - 2 TSP.

METHOD :- CHOP BAROTTA INTO BITS. CHOP ONION AND CHILLIES. CUT THE TOMATO INTO PIECES. HEAT HEAVY BOTTOMED PAN IN STOVE. PUT CHOPPED ONION WITHOUT ADDING OIL. SAUTE FOR 2 MINUTES. THEN ADD CHOPPED BAROTTA, MIX FOR A SECOND. ADD THE EGGS, GREEN CHILLIES, RED CHILLI PWDR, SALT WITH OIL. CHOP WITH DOSA LADLE WELL WITH MEDIUM FLAME. TURN AND CHOP FOR FIVE MINUTES. ADD PEPPER PWDR, TOMATO AND CURRY LEAVES. MIX WELL. AND SERVE WITH MAGGI HOT AND SWEET TOMATO CHILLI SAUCE.