Pizza Burger

I am yet to try this recipe.  

Ingredients

Buns 

Mozzarella Cheese

Chopped vegetables green pepper, corn, onion, tomatoes (according to your choice)

Pizza seasoning

Pizza Sauce

Roasted garlic seasoning

Vegetable patties

Mayonnaise 

Onions, tomatoes, cut round shape and also lettuce

Chilli Flakes

Butter

Cut the buns into half.  Spread pizza sauce on one side.  Add chopped vegetables of your choice and then add shredded mozzarella cheese on top of the vegetables.  Bake after applying butter on the other side of the bun, in a oven till the cheese melts and turns little brown.  Take the baked buns out of the over and add vegetable patties on top of the baked buns and then lettuce, onion and tomato cut round shape.   Now add mayonnaise on top of the onions and sprinkle roasted garlic seasoning on top of it and close the bun.    

Cooker Kathirikai (eggplant/brinjal) Gosthu

 Ingredients:-

Brinjal Big - 1 no.

Onion - 2 nos.

Tomato - 2 nos. 

Green Chillies - 2/1 

Tamarind paste - 2/3 (according to taste)

Curry Leaves - few

Asafoetida powder- 1/4 tsp

Turmeric powder - 1/8 tsp

Mustard Seeds - 1/2 tsp

Sesame Oil - 3 tsp

Jaggery - 1/2 tsp

Salt to taste

Chop Onions, tomatoes and Brinjal.  Split the green chillies.  In a cooker add oil and mustard seeds.  When the mustard seeds crackle completely add chopped onions and green chillies.  Saute till the onion become transluscent.  Now add chopped brinjal, tomatoes, tamarind paste, turmeric powder asafoetida powder, jaggery and salt.  Then add 1 1/2 cups of water to the cooker and close it and let it to whistle 4 times and switch off the stove.   After the pressure released, open the cooker, check for the taste and add salt if needed.   Enjoy this gosthu with hot Pongal.

Crispy Pepper Vadai

 Ingredients

1 cup - Urad dal 

Black pepper - 1/2 to 3/4 tsp crushed

Asafoetida - 1/4 tsp

Rice flour - 1 to 2 tsp

Salt as per taste 

Oil to fry

Soak the urad dal for 1/2 hour (do not over soak the dal). Drain it and coarsely grind it with salt without adding water.  Add crushed black pepper, rice flour and asafoetida to the batter.  

Heat oil. When it is hot add 1 teaspoon of hot oil to the batter and mix it.

Make a small ball out of 1 tbsp of batter,  keep it in between a ziplock cover well greased with oil and then press it with a cup.  By this way you will get same size of vadai. 

Heat oil in a kadai and in little less than medium fire fry the vadai till it turns in golden brown color.  Remove from the kadai and store it in an air tight container. 

Onion, Garlic spicy chutney

 Ingrediens:

onions - 2

tomato - 2 

garlic - 8 nos. (big)

red chillies - 2-3 (according to spice level)

oil - 2 tsp 

channa dal - 1 tsp

asafoetida - 1.8 tsp

salt to taste

Mustard Seeds - 1/4 tsp

Tamarind - small piece or 1/4 tsp tamarind paste

curry leaves

Saute in 1 tsp oilchanna dal and  red chillies till channa dal become golden brown in colour.  Then chopped onions, and garlic saute till the onions are cooked well (do not brown the onions).  Now add chopped tomatoes, tamarind and salt.  Cook till the tomato is well cooked.   Switch off the stove and leave it to cool.

Grind the above sauteed mixture in a mixie jar and then remove it to a bowl.  Now in a small kadai add 1 tsp oil and when the oil is hot add mustard seeds and when it splutters add curry leaves and asafoetida.  Then add it to the ground mixture.  This goes well with idli, dosa etc.

Tomato Onion Chutney

 Ingredients:

Onion - 1 big size

tomatoes - 3-4 big size

Garlic - 6-8 nos.

green chillies - 2-4 nos (depending upon spice requirement)

Jeera - 1/4 tsp

tamarind paste - 1/4 tsp

oil 2 - 3 tsp

salt as per taste

in a kadai add oil and when the oil is hot add jeera and then add chopped onions, chopped green chillies and garlic.  Saute till the onion becomes translucent.  Now add chopped tomatoes and tamarind paste.  Saute till tomatoes are well cooked add salt and switch of the stove.  Now add chopped coriander leaves and leave it to cool.  Grind the whole mixture to a coarse paste.   No need to add tadka for this chutney.  this goes well with idli, dosa etc.  This can be had with rice and ghee.  

Sprouts Salad

 

Ingredients 

1/2 cup of moong dal sprouts

2 tsp onion chopped

3-4 tsp of tomatoes chopped 

1/8 tsp black pepper powder

Lemon juice

Salt to taste

Mix all the ingredients and enjoy. ( you can also add finely grated carrots and chopped cucumber)

Simple and Quick Gottu Rasam

 Ingredients:

Tomatoes - 2 small 

Garlic - 4-5 nos chopped (optional)

To grind:

Tamarind paste - 2 to 3 tsp or tamarind pulp from a small gooseberry size tamarind

Coriander Seeds - 1 tsp

Black Pepper - 1/2 tsp

Cumind Seeds - 1/2 tsp

Red Chilli - 1 to 2 nos.

Curry Leaves few 

Salt to taste

Jaggery -  1/2 tsp (optional)

Tempering:

Ghee/oil  - 1 tsp

Mustard Seeds - 1/4 tsp

Cumin Seeds - 1/4 tsp

Asafoetida powder - 1/8 tsp

Few Curry Leaves

Garnishing:

Coriander Leaves

In a mixer jar add all the ingredients listed under grinding and grind it to a coarse paste by adding enough water.

In a pot add Oil/Ghee and when it is hot enough add Mustard Seeds.  After it crackles add asafoetida powder, cumin seeds and curry leaves and saute for few seconds.

Ginger Thogayal

 Ingredients

Ginger - 1/3 cup (chopped)

Urad dal - 3 tablespoon

Channa dal - 1 tablespoon

Red Chillies - 2 to 3 numbers

Whole asafoetida - small piece

Curry Leaf - 3 strips

Oil - 1 1/2 tsp

Tamarind - Small gooseberry size

Jaggery/sugar - 1/2 tsp

salt to taste

In a kadai add 1 tsp oil and saute urad dal, channa dal, asafoetida, red chillies till the dal turn golden brown colour.  Now add the tamarind and curry leave, saute for a minute and remove it to a small bowl.  Now add 1/2 tsp oil and saute the ginger till it changes colour slightly need not do it till they become brown.  After it is done remove from fire.  Cool all the above items.

Now add everything to a mixer jar except ginger and dry grind it to coarse powder.  Now add the ginger and run for a while and after that add around two table spoons of water, salt and jaggery/sugar and grind it to a coarse paste.   You can do tempering if you want with gingly oil and mustard seeds and pour it on top of the thogayal.  This goes well with rice and ghee, dosa, idli, pongal etc.  

Peanut Salad

 Ingredients

Raw peanuts - 1cup

Carrot - 1 (shredded)

Onion - 1/2 (chopped)

Coriander leaves (chopped)

Lemon juice

Green chillies/Black pepper powder

Salt to taste

Soak the peanuts for 6 hours and then pressure cook for 7 whistles.

Drain the peanuts and mix in a bowl raw peanuts and all the above ingredients.  

Vazhaipoo (banana flower) curd Kootu

 

Ingredients:

Vazhaipoo - 1 small size

Turmeric powder - 1/8 tsp

Coconut - 2 to 3 tbsp

Green Chillies - 1 to 2 (Can be increased according to your spice level)

Cumin Seeds - 1/2 tsp

Rice flour - 1/2 tsp

Ginger - small piece

Coconut oil - 1 tsp

Mustard seeds - 1/2 tsp

Asafoetids powder - 1/4 tsp

Beaten Curd - 3 to 4 ladles

Curry leaves

Salt to taste

Clean the vazhaipoo and chop them into small pieces.  Pressure cook the chopped vazhaipoo adding little water and turmeric powder.   Grind the coconut, green chillies, cumin seeds, ginger and rice flour into a smooth paste.

In a pan add 1 tsp coconut oil and when it is hot add mustard seeds. When it finishes crackling add curry leaves and asafoetida powder.   Now add the coocked vazhaipoo with the water,  the ground coconut paste and salt to it.  Allow it to boil and switch off the stove.  When it cooks add 3 to 4 ladles of beaten curd and mix well.

Chinese Bhel (Air Fryer)

Ingredients:

2 pack Hakka noddles

1 big white onion

2 bunch spring onions

1/2 green pepper

1/2 red pepper 

 1/2 yellow pepper

1 big carrot 

1/4 cabbage

4 cloves garlic 

1 inch ginger

Chilli flakes

2 spoons oil

3-4 tablespoon Corn starch

1/2 tsp Sezhwan Sauce

2 tbsp ketchup

2 tbsp soy sauce

1) Boil the 2 pack of noodles and once cooked drain, separate them with some oil on it and then mix it with corn starch.

2) Air fry the noodles in 2 batches 350 degrees for about 10-15 mins each batch and keep flipping the noodles every 5 mins so it doesn’t burn. 

Recipe

1) Heat oil in a pan and add thinly sliced onions and sauté until cooked and transparent.

2) Add finely chopped Garlic and ginger  and saute for 2-3 mins.

3) Add all thinly sliced veggies and saute till 1/2 cooked.

4) Next add salt for veggies and then all the sauces in the sauce section and mix the veggies well, cook for another 3-5 mins and iff the stove while it’s still crunchy.

5) Now mix the crunch noodle to the veggies by separating the noodles with hand before mixing. Add some ketchup and spring onions at end and mix well.

Peanut Urundai

 Ingredients

Roasted Peanuts - 1 cup

Jaggery - 1/2 - 3/4 (cup)

(If need less sugar use only 1/2 cup.  I used only 1/2 cup)

In a pan add the jaggery and 1/2 cup of water.   Wait till you get a hard syrup consistency.  This can be checked by adding water in a small cup and drop the syrup and check.  It it is loose, it is called tomato consistency, next consistency will be little hard and if you drop the syrup ball from water and drop it on any plate a sound will come and when you stretch it it will stretch like a rubber band.  After sometime when you take the syrup ball from water and you will be able to break it.  This is the consistency we need for making peanut balls.  Now switch off the stove and add the peanuts, mix it well with the jaggery syrup and then drop it in a plate.   When it is little warm start making balls with your hand.

Tamarind Upma

 Ingredients:

Rice flour - 1 cup

Curd - 1 cup

Red Chillies - 3 to 4

Channa dal - 2 tsp

Mustard Seeds - 1/2 tsp

Tamarind paste - 3 Tsp

Sesame Seed Oil - 3 tbsp

Asafoetida - 1 small piece

Salt to taste

Mix the rice flour with tamarind paste, salt and 1 1/2 cups of water.

In a kadai add sesame oil and when it is hot add mustard seeds. After it cracked add channa dal, asafoetida, split red chillies and saute till the channa dal becomes golden brown colour. Now add the rice flour curd mixture. Satee till the rice flour is completely cooked. If you touch the mixture lightly it should not stick to your hands.  If you like you can add more oil and wait for crumble texture. The mixture can be microwaved without adding extra oil.  Then switch off the stove and serve hot.