Mixed Veg Paratha

Ingredients

1.Oil - 1 tbs
2.Onion  Chopped  - 1 full
   Ginger Chopped  - 1 tsp
   Garlic Chopped   - 1 tsp
   Green Chilly Chopped  - 1 tsp
3.Chilly Powder - 1/2 tsp
   Turmeric Powder  - 1/2 tsp
   Cumin Powder - 1/4 tsp
   Garam Masala -  1/2 tsp
   Salt  - To taste
4.Carrot Chopped - 2 tbs
    Beans Chopped - 2 tbs
    Potato (Boiled &smashed) - 1
5.Coriander Leaves Chopped - 1 tbs
6. Butter - 1 tsp
7. Wheat Powder - 2 cup

Preparation

Make chapati dough with wheat powder ,Oil  and salt.Use hot water for preparing the dough.Keep it for 30 min.

Heat oil in a pan

Saute all the 2 nd ingredients in it.

When the onion turns to brown color add 3 rd ingredients.

Then add Vegetables and coriander leaves and mix it properly and turn off the flame.

Make chapati and add 2 tbs filling vegetables then keep another chapati on it and roll it nicely.

Then make veg paratha same like chapati and add butter....

Serve with curd ..

CORIANDER CHICKEN CURRY ( MY AMMA' S SPECIAL)

Ingredients


Chicken - 1 kg
Onion (thin slices)- 2- 3 Big
Green Chilli(split) - 10 -12 (depends upon spicy)
Garlic(chopped) - 1whole
Ginger (chopped)- 1 inch
Coriander Powder - 4- 5 tbsp
Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1 tsp
Curry Leaves - 2 strand
2 nd Coconut Milk  -  2 cup
1 st  Coconut  Milk - 1 cup

Preparation


Heat oil pot

Saute green chilli ,ginger and garlic

Then add onion and fry it get golden brown colour

Then onion mix remove it from the oil and keep it ready

Make a paste of coriander powder,chilli powder, turmeric powder and garam masala by using water.

Add this paste to the remaining  oil and fry this till it turns to small small balls

Then add 2 nd coconut milk and make it boil

Then add chicken in to this and cook till  3/4 of the chicken (not fully cooked)

Then add fried onion chilly mix and make it fully cooked

Last add the 1st coconut milk and make hot (don't allow to boil)

Serve with Appam ,Chapathi  etc......

TAPIOCA and FISH ( KAPPAUM MEENUM)

Ingredients

1.Fish - 250 gm (need to cook with 1 black tamarind (kudumpuli ), 3 green chilli,and little salt, then remove all bones and keep it ready

2.Tapioca -500 gm ( small pieces)

3.Grated coconut - 1 cup
   Smashed red chilli- 2
   Shallots - 3
   Ginger - 1 piece
   Turmeric Powder - 1/2 tsp

4.Coconut oil - 1 dessert spoon
   Mustard  - 1 tsp

5.Onion - 1 (chopped)
   Curry Leaves - 1 strand
   Red Chilly - 2 (split)
   Coconut - 2 dessert Spoon


Preparation


Make a coarse paste of ingredient no 3

Cook tapioca as normal type , then add the coconut paste (paste should cook inside the tapioca about a 3 min)and mix well

Then add fish pieces and mix gently

Heat oil pot

Splutter mustard

Then add onion ,curry leaves , red chilly,and coconut  stir it well
(coconut should fried well)

Then add this mixture to the Tapioca and Fish ..

Serve it Hot.....

Wheat Idiyappam

Ingredients

Wheat Idiyappam

Wheat Powder (ATTA) - 2cup
Coconut - 1/2 cup
Water - as required to make the dough
Salt - to taste




Preparation

Take a clean cloth  and keep the atta in it then tied it loosely

Then steam this for 15 min

Then make it to cool down

Now boil  the water in a vessel with adding salt

Then make the dough with the water and atta.

Keep it closed for 5 min

Press it through the idiyappam mould of a seva press

Spread the coconut

And steam it for 10 min

Wheat Idiyyapm is ready

Vegetable Upma

Ingredients

Vegetable Upma

Rava (Roasted) - 1 cup
Water - 2 cups
Oil - 3-4 tbsp
Mixed Vegetables - 1 cup (very finely chopped onion, carrot, potato, beans,Tomato)
Curry leaves - a few
Ginger chopped - 1/2 tsp
Green chilli - 2
Hing - a pinch
Turmeric powder - 1/2 tsp (optional)
Mustard Seeds - 1/2 tsp
Urud Dal - 1/2 tsp
Coriander leaves - to garnish

Preparation

Heat 2 tbsp oil in a pan. Add mustard seeds, curry leaves, urud dal, hing, green chilli and ginger.

When mustard seeds crackle, add mixed veggies.

Sprinkle salt and turmeric powder and fry till the veggies turn soft.

Add water and make it boil ( add extra salt if required)

Then gradually add rava in it and stir continuously

Simmer and cook for 5 minutes.

Garnish with coriander leaves.

Serve hot with Kadala Curry or sambar.

TAVA NAN

INGREDIENTS

TAVA NAN

 

All-purpose flour (Maida) - 5cup

Yeast - 1 1/2 tsp

Baking Powder - 1/2 tsp

Milk - 1 cup

Yogurt - 2 tsp

Sugar - 1/4 cup

Salt - 1 tsp

Butter - 100gm

Egg - 1

 

 PREPARATION

 

Dissolve the yeast & sugar in 4 tbs of  warm milk and curd. Leave it covered for 10 minutes or until frothy.

Mix all other ingredients with fermented yeast  &make a dough. 

 

Cover the bowl & leave it in a warm place for about 3 hours or until the dough doubles.

 

Punch the dough with your knuckle to its original size. Punching the dough helps to distribute the air bubbles all through the dough.

 

Make the dough into equal sized balls (bigger than chapati dough). If the dough sticks, dip your finger into the dry flour to make the balls & roll it into a circle or tear drop shape.

 

Heat an Iron pan or a heavy bottomed pan (for even heat distribution) with lid on for five minutes or till it smokes a bit.

 

Put NAN  on it, and let it cook for about 1 minute (The top should just start to look dry and small bubbles should just start to form). Turn and cook the second side for 2 3 minutes until bubbles form. Turn again and cook the rest side pressed lightly with a towel. It should puff . Serve warm.

KANCHIPURAM IDDLY

Ingredients

Kanchipuram Iddli

Iddly Rice - 2 cup

Urad Dal (Uzhundu parippu) - 1 cup

Fengureek Seeds - 1tbs

Curd - 1/2 cup (Less Sour)

Black Pepper powder - 2 tsp

Cumin Seeds (Jeerakam) - 2 tsp

Asafoetida (Kayam) - 1/2 tsp

Ghee - 1 tbsp

Curry leaves (finely chopped) - 2 tsp

Turmeric powder - 1 tsp

Ginger finely chopped  - 1 inch piece

Cashew nuts - 15  (broken into small pieces)

Raisins - 10

Salt - as required

Preparation

Wash and soak rice,Fengureek seeds and urad dal seperate for 6 hours.

Drain and grind it into a smooth batter with less amount of water as we do for regular idlies till it is fluffy.
 
add salt to taste and allow the batter to ferment overnight.
 
Next day morning add curd and mix well
 
Heat ghee in a frying pan and add black pepper powder and cumin seeds and fry for a few seconds.
   
Then add cashew pieces, turmeric powder, asafoetida, curry leaves, ginger and raisins and fry for a few seconds.
 
Mix it also with the batter (add the remaining ghee also).
 
Now pore the idli batter on the greased idli moulds 
 
Steam it in the idli steamer for 10 minutes.

Serve hot with coconut chutney and sambar or Onion chutney

ONION OOTHAPPAM With CARROT

Ingredients

Oothappam

Dosa Batter - 1 cup
Onion -1
Carrot -1/2
Ginger - 1 small piece
Green Chilly - 1
Coriander leaves - 1tbs (chopped)









Preparation

Chop all vegetables very finely

Rub it well with salt using hand

mix everything well

Heat pan

And  pore 3 spoon of  batter

Spread vegetable mix in it

Pore 3-4 drops of gingelly oil on the sides

When it cooked one side carefully turn to the other side

Cook well and serve with  chutney & sambar

Oothappam should be thick. not like dosa.

SAMBAR IDDLY (MINI IDDLY)

Ingredients

Iddly Batter - 1cup
Sambar - 1 cup
Ghee - 3-4 drops












Preparation



Make iddly as same as normal iddly , but the vessel is different the iddly THATTU should be small.

Prepare iddly and dip it in sambar

Pore drops of ghee and mix well

Having it alone or serve with chutney

Tasty Breakfast

SPICY WHEAT DOSA

Ingredients

Spicy Wheat Dosa

Wheat Powder -3/4 cup
Rava - 1/4 cup
Small Onions- 10 (Chopped Thin Round Slices)
Ginger - 1 Inch piece chopped
Green Chilly - 2 chopped
Curry leaves -1strand (chopped)
Salt - to taste
Water - as required

Preparation

Mix onion ,green chilly,curry leaves and ginger in vessel

Rubb it well with little salt

Blend Wheat &Rava  in a mixer grinder with water                    

Prepare a smooth batter and mix with onion mix

Add Salt to taste

Heat pan and  prepare as normal dosa.

Adding 1 or 2 drops of ghee in each dosa is good for taste.

Serve with Chutney

KUZHI PANIYARAM

Ingredients

Kuzhi Paniyaram


Rice - 2cup
Urid Dal - 3/4 cup
Onion - 1 chopped
Ginger  - 1inch chopped
Green Chilly -2
Curry Leaves - 1 tsp chopped
Coriander Leaves  -1 tsp chopped
Salt - As required

Preparation

Grind rice  and urid dal as same as Dosa & Iddly

Keepthe batter for whole night

Next day mix the batter (batter as required ,remaing we can use for dosa or iddly) with chopped onions,ginger,chilly,coriander leaves and curry leaves

Take UNNIYAPPAM vessel for preparing paniyaram

Put 2 -3 drops of gingelly oil

Pore the batter in each hole.

Cook in medium heat ( Check with tooth pick)

If one side is cooked turn to the other side

Serve with chutney & sambar

   Really yummy break fast

PIDI

Ingredients

PIDI & CHICKEN

Rice powder(same like puttu podi) - 2 cups

Coconut- 1 cup

Jeerakam - 5 tsp

Salt - As required

Water - As required

Coconut milk - 1/2 cup

Coriander Seeds - 2 tbs

Curry leaves- 2 strips

Preparation

Make dough with  rice powder ,coconut ,jeerakam and salt.using water (Water can be use Boiled also).(dough seems to be IDIYAPPAM dough)

Make small balls from this dough.

Take 1.5 lit of water in a vessel

Take smashed coriander seeds (Coriander seeds cover with a cloth and tighten it).Then dip it into the Water

Add curry leaves also to the water .

Then Boil the water

Once water get boiled well we can remove the coriander seeds and curry leaves

Then add rice balls one by one....make it boil well and cook well (If you dont have enogh water to dip all  rice balls ,You can add extra boiled water ).The gravy should be semi solid

Then add coconut milk and make it hot no need of boil.

Ready to serve the delicious PIDI....

PIDI