BABY POTATO FRY:-

BABY POTATO FRY:-

Ingredients: - Baby Potato  - 1/2 kg (pick it into peanut-sized pieces), chilli powder - 1 teaspoon, oil - 1 tablespoon, salt - 1/2 teaspoon, mustard, urad dal and anise - 1/2 teaspoon each.

Recipe: Wash the potatoes and boil them in a cooker with two cups of water. Peel them and keep them aside. Heat oil in a pan and add mustard seeds, urad dal and anise seeds and fry them.Add chili powder and salt, immediately add the peeled potatoes and mix well.  Cook for ten minutes, turning occasionally, until crispy. Remove from kadai when done. A good combination for curd rice.

CHAYOTE MOONG DAL KOOTU:-

CHAYOTE CHANNA DHAL KOOTU:-

NEEDED:-

CHAYOTE - 1 NO
CHANNA DHAL - 1/2 CUP
SMALL ONION - 6 NOS.
GREEN CHILLIE - 1 NO. SLIT OPEN
JEERA - 1/2 TSP
ORID DHAL - 1/2 TSP
GHEE - 1 TSP
CURRY LEAVES - 1 ARK
SALT - 1/3 TSP

METHOD:-

PEEL WASH , REMOVE THE SEED AND DICE THE CHAYOTE. PUT CHANNA DHAL, CHAYOTE, CHOPPED ONION, JEERA, GREEN CHILLIE  IN A PAN AND POUR  ENOUGH WATER TO IMMERSE IT. PRESSURE COOK FOR 1 OR 2 WHISTLE. REMOVE FROM FIRE AND AFTER COOLING OPEN THE LID AND ADD SALT AND CURRY LEAVES WITH GHEE.

ANOTHER METHOD, HEAT GHEE IN A LADLE .ADD ORID DHAL AND JEERA. WHEN IT SPLUTTERS ADD CURRY LEAVES. POUR THE SEASONING TO THE KOOTU AND STIRR WELL. SERVE HOT. WITH GHEE RICE OR VATHAK KULAMBU RICE. OR WITH CHAPPATHIS.

IDDLI UPMA:-

IDDLI UPMA:-

NEEDED:-

IDDLI - 4 NOS
BIG ONION - 1 CHOPPED
GREEN CHILLY - 1 NO. SLIT OPEN
OIL - 2 TSP
MUSTARD - 1/2 TSP
ORID DHAL - 1 TSP
CURRY LEAVES - 1 ARK

METHOD:-

SOAK THE IDDLIS IN WATER, SQUEEZE THE WATER AND SMASH THEM PARTIALLY. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD GREEN CHILLY, ONION, CURRY LEAVES. SAUTE FOR A MINUTE. ADD THE SCRAMBLED IDDLI AND STIRR WELL. SERVE HOT WITH IDDLI PODI.

SNAKE GOURD KOOTU

SNAKE GOURD KOOTU

NEEDDED:-
SNAKE GOURD - 1 NO
MOONG DAL - 1/2 CUP
SMALL ONION - 6 NOS.
GREEN CHILLIE - 1 NO. SLIT OPEN
JEERA - 1/2 TSP
ORID DHAL - 1/2 TSP
GHEE - 1 TSP
CURRY LEAVES - 1 ARK
SALT - 1/3 TSP

METHOD:-

WASH , REMOVE THE SEED AND DICE THE SNAKE GOURD. PUT MOONG DAL, SNAKE GOURD, CHOPPED ONION, JEERA, GREEN CHILLIE  IN A PAN AND POUR  ENOUGH WATER TO IMMERSE IT. PRESSURE COOK FOR 1 OR 2 WHISTLE. REMOVE FROM FIRE AND AFTER COOLING OPEN THE LID AND ADD SALT AND CURRY LEAVES WITH GHEE.

ANOTHER METHOD, HEAT GHEE IN A LADLE .ADD ORID DHAL AND JEERA. WHEN IT SPLUTTERS ADD CURRY LEAVES. POUR THE SEASONING TO THE KOOTU AND STIRR WELL. SERVE HOT. WITH GHEE RICE OR VATHAK KULAMBU RICE. OR WITH CHAPPATHIS.

SMALL ONION COCONUT CHUTNEY:-

SMALL ONION COCONUT CHUTNEY:-

NEEDED:-
RED CHILLIES -  4 NOS
GRATED COCONUT - 1 CUP
SMALL ONION - 10 NOS. PEELED
TAMARIND - 2 PODS
SALT - 1/2 TSP

METHOD:-
MIX ALL THE INGREDIENTS AND GRIND COARSLY 

WITH LITTLE WATER AND SERVE IT WITH DOSA OR IDDLIES.