Angaya Podi

 Ingredients

Neem flower dried - 3tbsp

Sundakkai dried - 3 tbsp

Sukku - 2 long pieces

Milagu - 1 tbsp

Seeragam - 1 tbsp

Kati perungayam 

In a pan add one by one of the above ingredients and dry saute them till they all turn into black in colour. Don't over burn them. Sukku to a dark brown colour.  Perungayam till it puffs up and when pressed with laddle you should be able to press it.  

After it cools dry grind the above ingredients with salt to a nice powder. 

If you have loose stools. Have 1/2 tsp of the above powder with hot rice and ghee.  You can have this rice with little curd on the side.  Don't eat it with sambar, vegetables etc. If it didn't stop you can have it one more time on the next day.  Try not using it more as it may lead to constipation. 

If you have indigestion you can take this powder with rice and ghee and eat cooked vegetables with the rice.  Or you can have it with hot water after food. Again this also should be taken only once as chances of getting constipated is more. 

Aloo Paneer Paratha

 Ingredients:-

For Filling

Paneer - 1/4 of a packet (finely shred)

Boiled Potato - 1 Big size (finely shred)

Jeera Powder - 1/4 tsp

Amchur powder - 1/4 tsp

Garam Masala powder - 1/4 tsp

Chat Masala - 1/4 tsp

Coriander seeds - 1/4 tsp (crushed)

Coriander leaves - 2 tbsp

Salt to taste

Sugar 1/4 tsp

For chapathi

Wheat flour - 1 cup

Ajwain - 2 pinch

Salt to taste

Sugar - 1/2 tsp 

Oil/ghee as required 

In a dry bowl mix all the ingredients given under filling.

Prepare the dough for chapati all the ingredients given under chapathi.

Roll a small piece of dough to a small chapati and add enough filling to it and close it.   Roll the dough and tava roast it with ghee.  Serve with masala curd. ( Mix curd, salt, sugar, chat masala, garam masala, red chilli powder, jeera powder and add boondhi on top)

Jeeraga Rasam

 Ingredients:-

Tur dal - 1 tbsp

Black pepper - 3/4 or 1 TSP

Cumin seeds - 3/4 TSP

Red chilli - 1 or 2

Asafoetida - 1/8 TSP

Ghee - 1 TSP

Turmeric powder - 1/4 tsp

Mustard seeds - 1/2 tsp

Tamarind - 1 small lemon size

Tomatoes - big 2 nos

Curry leaves

Sugar/ jagger - 1/2 tsp

Coriander leaves

Salt to taste

Grind the soaked tur dal, one tomato, black pepper, cumin seeds and red chilli with water to a coarse paste.   Heat a pan and add ghee. When it is hot add mustard seeds, asafoetida and curry leaves and remove it to a cup. Now add the tamarind water and one cut tomato, turmeric powder, sugar/jaggery, salt and little coriander leaves and few curry leaves and boil it till the raw smell goes.  Now add the ground paste and add required water and boil till it starts to boil. Switch of the stove and add the mustard seeds removed in a cup.   Enjoy with hot rice and appalam. 

Instapot Rice Kheer

 

Ingredients

 

• ▢
• Basmati Rics - One fist full 
• ▢water  - 1 cup
• ▢Whole Milk - 3 cups
• ▢Sugar - 1/2 cup 
• ▢
• ▢saffron
• ▢Almonds/Cashews - 2 tsp
• ▢Raisins - 1 tsp
• Elachi powder
• Ghee - 1 - 2  tsp
• Soak the basmati rice for 30 minutes and grind it coarsely. Add ghee in the instapot and saute the nuts and raisins and remove from the pot. In saute mode add 1 cup water and milk to the pot. When the water and milk boils add the rice to the pot.
• Close the lid and valve and keep it in pressure cooking mode for 25 minutes. 
• Wait for the pressure to release and switch on the saute mode.  Stir it and add sugar.  Wait till it thickens a bit.    Now add the raisins and nuts and close the lid without the valve closed.   If you want to serve it chill, wait for the kheer to come to room temperature and keep it in the fridge.

Simple Dal using cooker/Instapot

Turdal - 1/8 cup

Moong dal - 1/8 cup

Moth dal - 1/8 cup

Masoor dal - 1/8 cup

Bay leaf - 1

cinnamon - small piece 

Red Chilli - 1

cummin seeds - 1/2 tsp

Onion - 1 no.

Tomato - 1 medium size

Garlic chopped - 1 tsp

Ginger chopped - 1 tsp

Green chilli chopped - 1 to 2

Garam masala - 1/2 spoon

Lemon juice - 1/2 lemon

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Hing - 1/8 tsp

Ghee - 2 tsp

Oil - 2 tsp

Heat a pressure cooker/Intapot and add bay leave, cinnamon oil and ghee after that add cumin seeds and red chilli and saute a bit.  Add chopped Garlic, Ginger, Green Chillies and chopped onion.  Saute till the onion becomes translucent.  Now add chopped tomato.   Now add the dals and turmeric powder,  Add water 4 1/2 cups of water and close the lid.  For the cooker leave it for five whistles and for instapot set on Pressure cooking mode for 8 minutes.  close the vent.   After it is done add Lemon juice and garam masala and leave it to boil for a minute.  After it is done enjoy it with jeera rice or chapathi.

Dry Fruit Burfi

 Ingredients

Dates -  10 nos

figs    -  10 nos.

Almonds - 20 nos (slithered)

Ghee - 1/2 tsp

Microwave the Dates and Figs for a minute or till they become little soft.  Grind them in a mixie to a paste without adding any liquid like water or milk.  

In the pan add the slithered almonds ( you can also add nuts of your choice) and dry roast it and they should not turn brown.   After that add the ground paste to the pan and ghee and mix them well on low fire.   When every thing is combined switch off the fire and transfer the mixture to an aluminium foil .  When it slightly cools roll into a cylindrical shape and wrap it with the aluminium foil.   keep this in fridge for 1/2 hour.  After which take it out and open the aluminium foil and cut them into small pieces.  Since we are making it without adding any liquid like milk or water while soaking the figs and dates, this will stay for atleast 15 days when kept outside.   

Tomato Vegetable Briyani - Large Tray for parties

Ingredients

Basmati Rice.        -   6 to 7 cups.   
Onions.                   -   8
Cauliflower  florets.   -  2 cups
Carrots.                         -  2 cups
Three colour peppers -  2 cups
Tomatoes.                     -  8
Green Chillies.             -  4
Chilli powder.              -  3 tsp
Turmeric powder.      -   2 tsp
Oil.                                 -   6 tbsp
Garam Masala.            -   3 tsp
Bay leaf.                        -   4
Whole cardamom.      -   8 to 10
Cloves.                           -   10
Cinnamon sticks.        -    8 inch
Ginger.                          -   6 inches
Garlic.                           -   15
Coriander leaves.       -    1/2 bunch
Salt to taste

Vengaya Thokku

 Vengaya Thokku

In sesame oil fry 1/8 tsp venthayam, four red chillies and little katti perungayam. Then add chopped two big onions. After the onion is cooked add little tamarind. 

After it cools grind it with salt and 1tsp brown sugar. 

Add sesame oil and mustard in the pan and then add the ground paste and 1 tsp Kashmiri red chilli powder and saute till the oil leaves the sides.  

This goes well with dosa and idli.  

Paneer Burji

Ingredients :

Paneer - one packet
Onion - 4-5 nos. 
Tomato - 3 nos. Medium size

Green Chillies - 3 nos.
Cumin Seeds - 1/2 tsp
Red Chilli powder - 1 tsp according to individual taste
Coriander powder - 2 tsps
Garam Masala - 1 tsp
Ginger Garlic Paste - 1 tbsp
Kasuri Methi - 1 tsp
Coriander leaves chopped - 2 tbsp

Turmeric Power - 1/4 tsp
Schezwan Sauce - 2 tsp
Cashew paste from 8 cashews
curd - 1/4 cup 
Sugar - 1 1/2 tsp

Ghee - 2 tbsp

Oil - 1 tbsp
salt to taste

Chop the onions, green chillies, puree the tomatoes, shred the paneer, make cashew paste and churn the curd.

In a kadai add ghee and oil.  when it becomes hot add cumin seeds and when it becomes light brown add chopped onions.  Saute it till it becomes light brown in colour.    

Add turmeric powder, red chilli powder, schezwan sauce and ginger garlic paste.  Saute it till the oil releases.  Now add the tomato puree and saute till the oil releases.  Now add the cashew paste and curd. 

Saute it for a minute and then add shredded paneer.  Keep it in medium hear for 3-4 minutes.  Now add kasuri methi leaves and coriander leaves.  Mix it well and switch off the flame.  Now garnish it with coriander leaves.  

Red Kurma

 Ingredients:

Onion - 2 nos.

Tomato - 4nos

Green peas - 1/4 cup.

Carrot. - 1 big 

Capcicum - 1 no.

Ginger - 1 inch.

Garlic.  - 5 

Fennel seeds - 3/4 tsp.

Cardamom - 1 no.

Cloves - 2 nos.

Bay leaf - q no.

Coriander leaves chopped for garnishing

Red Chilli powder - 3/4 tap.

Garam masala powder - 1/2 tap.

Shredded Coconut - 4 tsp.

Oil - 2 tbsp.

In a pan add 1 tbsp oil and add bay leaf, cardamom, small piece cinnamon and clove. Sautee it and then add chopped onions. Sautee till it cooks then add chopped tomato and sautee till it cooks add salt. Take it out of pan cool it completely. After it cools grind it in a mixer jar with coconut and fennel seeds. 

In a pan add 1 tbsp of oil.  Add little chopped onion and sautee it. Add peas and sautee it. Now add rest of the chopped vegetables and cook it completely. Now add chilli powder and garam masala and sautee it. Now add the ground paste. Add little water and cook it completely. Add beaten yogurt 1/4 cup, required salt and allow it to boil a bit and switch off the flame.

Flaxseeds Idli Milagai Podi

 Ingredients

Flax seeds.      -  1/4.  Cup

Urad dal.         -   1/4.  Cup

Channa dal.    -   1//8.  Cup

Red chillies.   -     4 bedigai 4 to 6 regular long (reduce or increase red chillies according to your taste)

Dry coconut.   -   2 tsp

Curry leaves.  -    1 strand

Asafoetida.      -   small piece or 1/4 tsp powder

Sesame oil.      -   1 tsp

Jaggery.          -    1/2 tsp

Tamarind.      -    small piece

Salt to taste 

In a pan dry roast the flax seeds till it splutters.  Add 1 tsp oil add channa dal  urad dal, red chillies and hard Asafoetida (if it is powder add it at the end).   When the dals become golden brown add dried coconut, curry leaves and tamarind.   Saute for a while and switch of the flame.  First grind the flax seeds and remove from the mixie.  Next add the rest grind to a coarse powder and mix everything. Enjoy with idli and dosa. 

Crispy Rava Dosa

 Ingredients 

Semolina/Rava.    - 1/2 cup

Rice flour.             -  1 1/2 cup

Wheat flour/maida - 1/2 cup

Green Chillies.      -  2

Cummin Seeds.     -  1/2 tsp

Chopped curry leaves and coriander leaves-  2 tbsp

Asafoetida powder- 1/8 tsp

Curd.          - 1/4 cup

Salt to taste 

Oil to make dosa

Mix all the ingredients except oil and make a thin batter. When the tawa is hot sprinkle the batter on the tawa with a ladle. Pour some oil on the sides of the dosa.  Reduce the heat. When one side becomes golden brown flip to the other side. Wait till the dosa becomes crispy. Remove from the fire and enjoy with nice chutney and sambar

Eggplant and Green Bell Pepper(Capsicum) Curry

Ingredients

Eggplant.       -  2 big size eggplant
Green bell pepper - 2
Onion.                   - 1
Turmeric powder - 1/4 tsp
Red chilli powder. - 1 tsp
Chickpea flour.      -  3 tbsp
Salt to taste

Tempering.

Oil.                     - 2 tbsp
Mustard seeds - 1/2 tsp
Split urad dal. -  1 tbsp
Curry leaves
Asafoetida.      - 1/2 tsp

In a pan add oil and when the oil is hot add mustard seeds. When the mustard seeds splutter add split urad dal and Asafoetida.  Saute till the dal becomes golden brown.  Now add curry leaves and onion. Saute till the onions are cooked.  Now add turmeric powder, red chilli powder, chopped bell pepper saute for a minute and add chopped eggplant.   Saute till the egg plant is cooked.  Now add salt and chickpea flour and saute till the raw smell of the flour.  Switch off the flame enjoy with some sambar or vethakozhambhu.