ALOO GOBI:-

ALOO GOBI:- 

NEEDED:-

POTATO - 2 NOS

CAULIFLOWER - 1 NO. SMALL

OIL - 3 TSP

JEERA - 1/2 TSP

JEERA POWDER - 1/2 TSP

RED CHILLI POWDER - 1 TSP

GARAM MASALA POWDER + AMCHOOR POWDER - 1/2 TSP

SALT - 1/2 TSP

METHOD:-

WASH , PEEL AND CUT THE POTATOS LIKE FOR FRENCH FRIES. SEPERATE THE FLORETS AND IMMERSE THEM IN HOT AND SALTED WATER FOR 5 MINUTES. TAKE OUT FROM WATER AND KEEP ASIDE. HEAT OIL IN A PAN ADD JEERA., THEN ADD THE ALOO AND GOBI. SAUTE FOR 2 MINUTES. ADD JEERA POWDER., RED CHILLI POWDER., GARAM MASALA POWDER., AMCHOOR POWDER AND SALT. STIRR WELL. AND KEEP COVERED. COOK IN SIM FOR 7 MINUTES AND SERVE HOT WITH ROTIES ., NAAN., OR KULCHAS.

TURKEYBERRY THUVAIYAL

TURKEYBERRY THUVAIYAL

NEEDED:-

TURKEYBERRY - 1/2 CUP

GREEN CHILLIES - 4 NOS

BIG ONION - 1 NO

TOMATO - 1 NO ( SMALL)

GRATED COCONUT - 1 TBLSPN

ASAFOETIDA - 1 PEPPER SIZE

SALT - 1/2 TSP

TAMARIND - 3 PODS.

OIL - 2 TSP

MUSTARD - 1/2 TSP

ORID DHAL - 2 TSP

METHOD:-

WASH AND CUT THE TURKEYBERRIES INTO TWO AND IMMERSE THEM IN WATER. PEEL AND CHOP THE CHILLIES, ONION AND TOMATO. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL AND ASAFOETIDA. WHEN IT BECOMES BROWN ADD GREEN CHILLIES, AND HALVED TURKEYBERRIES. SAUTE FOR 2 MINUTES AND ADD ONION & TOMATO. SAUTE FOR A MINUTE THEN ADD SALT, TAMARIND AND GRATED COCONUT. STIRR WELL AND REMOVE FROM FIRE. AFTER COOLING GRIND COARSLY AND SERVE IT WITH IDDLIS OR WITH PLAIN RICE AND GHEE.

CHOLE PURI:-

CHOLE PURI:-

FOR PURI:-

NEEDED:-
ATTA - 1 CUP
MAIDA - 1 CUP
SOOJI - 1 CUP
SALT - 1/2 TSP
OIL FOR FRYING.

METHOD:-
ADD ALL THE INGREDIENTS EXCEPT OIL. POUR ENOUGH WATER AND KNEAD WELL. KEEP COVERED FOR 10 MINUTES. MAKE EQUAL SIZE BALLS , ROLL THEM AND FRY THEM IN HOT OIL.

FOR CHOLE:-

NEEDED:-
CHANNA/RAW GREEN CHANNA- IS CALLED CHOLE) - 1 CUP
BIG ONION PASTE - 1 TBLSPN
GINGER GARLIC PASTE - 2 TSP
TOMATO PASTE/PUREE - 1 TBLSPN
ANAR DHANA ( POMEGRANATE SEEDS) - 1 TSP POWDERED.
TIL - 1 TSP POWDERED. ( OPTIONAL)
RED CHILLI POWDER - 1 TSP
CORIANDER POWDER - 1 TSP
TURMERIC POWDER - 1 PINCH
GARAM MASALA - 1/2 TSP
OIL - 2 TSP
JEERA - 1 TSP
SALT - 1/2 TSP
SUGAR - 1/4 TSP.

METHOD:-
SOAK CHANNA FOR 12 HOURS. PRESSURE COOK FOR 5 WHISTLES. HEAT OIL IN A PAN. ADD JEERA. ADD ONION PASTE AND SAUTE TILL IT BECOMES BROWN. ADD GINGER GARLIC PASTE & SAUTE  TILL OIL SEPERATES. ADD ANAR DHANA,TILL, SALT,SUGAR, RED CHILLI POWDER, CORIANDER POWDER, TURMERIC,GARAM MASALA, ADD TOMATO PASTE AND SAUTE FOR 2 MINUTES. ADD THE CHOLE OR COOKED CHANNA. ADD ENOUGH WATER. COOK TILL DONE AND SERVE HOT WITH PURI. ADD SOME CHOPPED CORRIANDER AND ONION FOR ADDITIONAL TASTE.

FRIED IDIYAPPAM / THALICHA IDIYAPPAM

FRIED IDIYAPPAM / THALICHA IDIYAPPAM

NEEDED:- 

IDIYAPPAM FLOUR - 1CUP ( SOAK IDLI RICE DRY IT. POUND AND SEIVE WELL ). CURD - 1TBLSPN, BIG ONION - 1NO, GREEN CHILLY - 1 NO, CURRY LEAVES - 1 ARK, SALT - HALF TSP, OIL - 2 TSP, MUSTARD  AND ORID DHAL - HALF TSP EACH. 

METHOD:-

KEEP IDIYAPPAM FLOUR IN A BASIN ADD SALT AND 3/4 TH CUP OF BOILING WATER. MIX WELL WITH A WOODEN STICK. ADD SOME OIL AND  KNEAD WELL. HEAT IDLI MAKER WITH WATER . SQUEEZE THE DOUGH INTO FINE NOODLES LIKE WITH A IDIYAPPAM MAKER. 

MAKE IDIYAPPAM LIKE THIS AND SEPERATE THIS AS NOODLES WITH THE HELP OF CHURNED CURD , WATER AND SALT.  HEAT OIL. ADD MUSTARD AND ORID DHAL WHEN THEY SPLUTTERS AND BECOMES BROWN ADD THE SLITED GREEN CHILLI, CURRY LEAVES, CHOPPED OINION. SAUTE WELL THEN ADD THE IDIYAPPAM. OFF THE GAS AND MIX WELL. 

SERVE IT WITH KOSAMALLI OR PACHADI. ITS CHETTINADU SPL ITEM. 

 

MEALMAKER/SOYA CHUNKS BIRIYANI

MEALMAKER/SOYA CHUNKS BIRIYANI:-

NEEDED:- MEALMAKER -30 , BOILED CHANNA - HALF CUP ( SALTED), BASMATI RICE, 2 CUPS, BIG ONION - 2 TOMATO - 2, CINNAMON, CLOVE,CARDAMOM - 2 NOS EACH, GINGER GARLIC PASTE - 2 TSP, 

FOR GROUND - GREEN CHILLIES -6 NOS SOMPH - 1 TSP, COCONUT -2 TBLSPN, CASHEW - 6 NOS, POPPY SEEDS - HALF TSP, CORIANDER AND PUDINA LEAVES - 1 HANDFUL, OIL+ BUTTER - 2 TBLSPN, SALT- 1 TSP.

METHOD:- PUT MEALMAKER IN HOT WATER FOR THEREE MINUTES. THEN SQUEEZE AND WASH THRICE. CUT INTO 2 AND KEEP ASIDE. WASH AND SOAK BASMATI RICE.GROUND THE GIVEN MASALA. POUR OIL AND BUTTER IN A PRESSURE PAN. ADD CINNAMON, CLOVES, CARDAMOM WITH CHOPPED ONION. SAUTE IT TILL GLASSY. THEN ADD THE GINGER GARLIC PASTE. SAUTE TILL IT BECOMES BROWN. THEN ADD THE MEAL MAKER AND CHOPPED TOMATO WITH GROUND MASALA. SAUTE WELL THEN ADD THE SOAKED RICE. ADD CHANNA , SALT AND FOUR CUPS OF WATER.SPRAY CHOPPED CORIANDER AND PUDINA LEAVES. COOK FOR ONE WHISTLE. REMOVE FROM FIRE AND SERVE HOT WITH HOT AND SWEET TOMATO CHILLI SAUCE & FISHFRY. 

RAGI & MILLET ( KAMPU) POORI.

RAGI & MILLET ( KAMPU) POORI

NEEDED:- KAMPU FLOUR - HALF CUP RAGI FLOUR - HALF CUP, ATTA - HALF CUP, SALT - 1/2 TSP, OIL - FOR FRYING.

METHOD :- MIX RAGI, MILLET, ATTA FLOUR WITH SALT IN A BASIN.ADD A CUP OF WATER AND KNEAD WELL. MAKE LEMON SIZE BALLS. SPREAD THEM AS POORI AND FRY THEM IN HOT OIL.SERVE HOT WITH POTATO MASAL & TOMATO THIRAKKAL.