SEMOLINA ( VERMICELLI) VEG UPMA:-

SEMOLINA ( VERMICELLI) VEG UPMA:-

NEEDED :-

SEMOLINA - 1 PACKET.

BIG ONION - 1 NO .CHOPPED

GREEN CHILLY - 1 NO . HALVED

CARROT - 1 NO CHOPPED

BEANS - 4 NOS. CHOPPED.

OIL - 1 TBLSPN

MUSTARD - 1 TSP

ORID DHAL - 1 TSP

CURRY LEAVES - 1 ARK

SALT - 1 TSP

WATER - EQUAL TO SEMOLINA.

METHOD :-

HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL AND GREEN CHILLIES. THEN ADD CURRY LEAVES., ONION., CARROT AND BEANS., SAUTE WELL. POUR WATER AND ADD SALT. BRING TO BOIL. ADD SEMOLINA AND STIRR WELL. SIMMER THE GAS, COVER AND COOK FOR 5 MINUTES. SERVE HOT WITH CHUTNEYS AND SAMBAR .

SNAKE GOURD KOLA

SNAKE GOURD  KOLA:-

NEEDED:-

SNAKE GOURD - 250 GMS., CHOPPED.

THUVAR DHAL - 1 CUP SOAKED.

ONION - 2 NOS PEELED ., CHOPPED.

RED CHILLIES - 5 NOS

SOMPH - 1 TSP

JEERA - 1/2 TSP

SALT - 1 TSP

CURRY LEAVES - 1 ARK.

COCONUT CRATED - 1 TBLSPN (OPTIONAL.)

MUSTARD - 1 TSP

ORID DHAL - 2 TSP

SOMPH 1/2 TSP

OIL - 100 GMS

METHOD :-

GRIND RED CHILLIES., SOMPH., JEERA., SALT .,COCONUT TOGETHER. GRIND THE THUVAR DHAL COARSLY. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL & SOMPH. WHEN IT BECOMES BROWN ADD CURRY LEAVES ., ONION AND CHOPPED SNAKE GOURD.  SAUTE WELL FOR 5 MINUTES. ADD THE CHILLI MASALA AND SAUTE WELL. AFTER 5 MINUTES ADD THUVAR DHAL AND STIRR WELL. SIM THE STOVE AND COOK IT FOR 20 MINUTES. STIRR OCASSIONALY. SERVE HOT WITH SAMBAR RICE., RASAM RICE AND CURD RICE..

PUDINA CHUTNEY

PUDINA CHUTNEY

NEEDED:-

PUDINA - 1 BUNCH WASHED AND CLEANED.

GREEN CHILLIES - 4 NOS.

TOMATO - 1 NO

BIG ONION  - 1 NO.

SALT - 1/4 TSP

ASAFOETIDA - 1 PINCH.

OIL - 1 TSP

MUSTARD & ORID DHAL - HALF TSP EACH.

METHOD :-

WASH, CLEAN AND CHOP ONION, TOMATO AND PUDINA. MIX ALL INGREDIENTS TOGETHER AND GRIND COARSLY. SEASON MUSTARD AND ORID DHAL IN OIL AND POUR THIS TO CHUTNEY. SERVE IT WITH HOT IDDLIES., DOSAS ., CHAPPATHIS AND WITH CURD RICE TOO. PUDINA HAS RICH IRON CONTEND.

ONION TOMATO GRAVY

ONION TOMATO GRAVY

NEEDED :-

BIG ONION - 2 NOS (FINELY CHOPPED.)

TOMATOES - 4 NOS ( FINELY CHOPPED)

RED CHILLI POWDER - 2 TSP.

SALT - 1 TSP.

OIL - 1 TBL SPN

MUSTARD - 1 TSP

URAD DHAL - TSP.

CURRY LEAVES - 1 ARK.

METHOD :-

HEAT OIL IN A PAN . ADD MUSTARD WHEN IT SPLUTTERS ADD URAD DHAL.

WHEN IT BROWNS ADD ONION ., TOMATO.., AND CURRY LEAVES...

SAUTE WELL.

ADD RED CHILLI POWDER AND SALT .

SAUTE WELL AND ADD ONE CUP WATER .

BRING TO BOIL THEN SIMMER FOR 10 MIN.

REMOVE FROM FIRE AND SERVE HOT WITH VELLAIP PANIYAARAM., CHAPATHI ., IDDLIE OR DOSAI. OR UPMAS..

ROTI WITH FIELD BEANS MASALA.

ROTI WITH FIELD BEANS MASALA. 

ROTI:-

NEEDED:-

ATTA - 1 CUP, SALT   1/2 TSP, WATER - NEEDED

METHOD:-

POUR NEEDED AMOUNT OF WATER IN ATTA WITH SALT AND MAKE A SOFT DOUGH. KEEP COVERED WITH WET CLOTH FOR ONE HOUR AND ROLL THEM IN SQUARES AND COOK THEM IN A TAWA WITHOUT OIL.

FIELD BEANS MASALA:-

NEEDED:-

FIELD BEANS - 1/2 CUPS (SOAKED FOR 12 HOURS AND COOKED)

ONION - 1 CHOPPED.

TOMATO - 1 CHOPPED

GINGER GARLIC PASTE - 2 TSP

CHILLI POWDER - 1 TSP

CORRIANDER POWDER - 1 TSP

SOMPH POWDER - 1/2 TSP

TURMERIC POWDER - 1/4 TSP

SALT - 1/2 TSP

OIL - 2 TSP

CLOVE -1 NO

CINNAMON - 1 INCH PIECE

CARDAMOM - 1 NO

BAY LEAVES - 1 SMALL PIECE.

METHOD:-

HEAT OIL IN A TAWA ADD CLOVE., CINNAMON., CARDAMOM., BAYLEAVES AND ADD CHOPPED ONIONS. SAUTE FOR 2 MINUTES THEN ADD GINGERGARLIC PASTE. SAUTE TILL OIL SEPERAATES AT THE END AND ADD TOMATOES., CHILLIPWDR., CORRIANDER PWDR., TURMERIC POWDER., SOMPH PWDR AND SALT. ADD THE COOKED FIELD BEANS STIRR WELL AND COOK FOR 10 MINUTES IN A SLOW FIRE. SERVE HOT WITH ROTIS. ITS GOOD AT THE TIME OF TRAVELS.

BITTERGOURD MASALA

BITTERGOURD MASALA

NEEDED:- BITTERGOURD - 250 G, ONION  - 1 NO, TOMATO -  1 NO, GARLIC - 4 PODS, TAMARIND - 2 PODS, SALT - HALF TSP, SAMBAR PWDR - 1 TSP, TURMERIC PWDR - 1 PINCH, OIL - 2 TSP, MUSTARD, URID DHAL, SOMPH - HALF TSP EACH, CURRY LEAVES - 1 ARK, JAGGERY - ONE INCH PIECE.

METHOD:- CLEAN BITTERGOURD , DESEED IT AND MAKE INTO HALF INCH SQUARE PIECES. CLEAN AND CUT THE ONION, TOMATO AND GARLIC. SOAK TAMARIND IN QUARTER CUP WATER WITH SALT. SQUEEZE THE PULP AND ADD SAMBAR PWDR, TURMERIC PWDR INTO IT. HEAT OIL IN A PAN ADD MUSTARD, WHEN IT SPLUTTERS ADD ORID DHAL AND SOMPH. WHEN THEY BECOME BROWN ADD CHOPPED BITTERGOURD, ONION, TOMATO AND GARLIC. SAUTE WELL. ADD THE TAMARIND PULP. COOK WELL WITH LID IN LOW HEAT. ADD JAGGERY INTO IT AND REMOVE FROM FIRE . SERVE HOT WITH CURD RICE. 

CORIANDER COCONUT CHUTNEY

CORIANDER COCONUT CHUTNEY:-

NEEDED:-

CORRIANDER – 1 BUNCH

GRATED COCONUT – 1 CUP

GREEN CHILLIES – 4 NOS

SALT – ½ TSP

OIL – 1 TSP

MUSTARD – 1 TSP

ASAFOETIDA POWDER – 1 PINCH

METHOD:-

WASH AND CLEAN CORIANDER LEAVES. ADD COCONUT, GREEN CHILLIES AND SALT. GRIND WELL. HEAT OIL & ADD MUSTARD AND ASAFOETIDA POWDER.  ADD THIS TO THE CHUTNEY. STIRR WELL AND SERVE IT WITH IDDLY/DOSAS.

BROAD BEANS SAMBAR.

BROAD BEANS SAMBAR.

NEEDED:-

BROAD BEANS - 200 GMS

SMALL ONION - 6 NOS

TOMATO - 1 NO

BOILED THUVAR DHAL - 1 CUP

TAMARIND - 1 AMLA SIZE BALL

SALT - 1 TSP

RED CHILLI POWDER - 2 TSP

CORIANDER POWDER - 2 TSP

TURMERIC POWDER - 1 PINCH

OIL - 1 TSP

MUSTARD - 1 TSP

JEERA - 1/2 TSP

ASAFOETIDA  POWDER - 1 PINCH

CURRY LEAVES - 2 ARK

CHOPPED CORIANDER LEAVES  - 1 TSP

METHOD:-

REMOVE THE NERVES AND CUT THE BROAD BEANS INTO  2 INCH PIECES.  PEEL AND CUT THE ONION ,& TOMATO. SOAK TAMARIND IN 3 CUPS OF WATER WITH SALT. SQEEZE THE PULP & ADD THE TURMERIC POWDER, RED CHILLI POWDER & CORIANDER POWDER.

PRESSURE COOK THE THUVAR DHAL , BEANS,ONION, TOMATO WITH A PINCH OF ASAFOETIDA AND TURMERIC POWDER. AFTER ONE WHISTLE REMOVE THE COOKER FROM FIRE. AFTER COOLING OPEN THE LID AND ADD THE TAMARIND PULP. COOK FOR 7 MINUTES.

HEAT ONE TSP OIL IN A  IRON LADLE. ADD MUSTARD, JEERA, ASAFOETIDA POWDER, RED CHILLIES AND CURRY LEAVES. TOSS THAT IN THE BOILING SAMBAR. SERVE HOT WITH  PLAIN RICE WITH  APPALAMS  AND URULAI  MASALA.

NOTE:- FOR ADDITIONAL TASTE  GROUND 2 PODS OF GARLIC, 1/2 TSP JEERA. 1 TSP POPPY SEEDS . ADD THIS PASTE TO THE BOILING SAMBAR AND OFF THE GAS. ADD CHOPPED CORIANDER TOO.

CHOLE

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.

CHILLI BAROTTA..:-

CHILLI BAROTTA..:-

NEEDED :-

BAROTTA - 2 NOS. DICED.

ONION - 2 NOS. CUT LENGTHWISE.

RED CHILLI POWDER - 1/4 TSP/

RED FOOD COLOUR - 1 PINCH.

SALT - 1/4 TSP.

OIL - FOR FRYING.

METHOD :- HEAT OIL IN A PAN FRY THE DICED BAROTTAS TILL LITTLE CRISPY. . THEN KEEP THE PAN WITH LITTLE OIL ADD ONIONS ., CHILLI POWDER ., AND SALT. SAUTE FOR HALF MINUTE THEN ADD BAROTTAS AND RED FOOD COLOUR. STIRR WELL TO MIX THEM EVENLY AND SERVE HOT WITH SAUCES OR PLAIN AS A EVENING SNACK.

CAULIFLOWER CHOPS:-

CAULIFLOWER CHOPS:-

NEEDED:-

CAULIFLOWER - 1 (MAKES INTO 20 PIECES)

GINGER GARLIC PASTE - 1TSP

RED CHILLY POWDER - 1 TSP

SALT - 1/2 TSP

WHITE FLOUR- 1 TSP

CORN FLOUR - 1 TBLSPN

RED FOOD COLOUR - 1 PINCH OPTIONAL.

OIL - 200 GMS FOR FRYING

METHOD:-

WASH THE CAULIFLOWER., ADD GINGER GARLIC PASTE ., SALT AND CHILLY POWDER. PLACE IT IN A KADAI COVERED WITH LID AND PARA BOILTHAM WITH LITTLE WATER. REMOVE FROM FIRE. MAKE A BATTER WITH WHITE FLOUR., CORN FLOUR ONE PINCH SALT ., CHILLY POWDER AND RED FOOD COLOUR. DIP THE CAULIFLOWER PIECES IN IT AND DEEP FRY. SERVE HOT WITH SAUCES AND CHIPS AS EVENING SNACKS. OR SERVE IT WITH PULAO., FRIED RICES AND BIRIYANIS.