Adai Dosai

Ingredients:

Boiled rice 1/2 cup

Raw Rice - 1/2 cup

Tur dal - 1/4 cup

Channa dal - 1/2 cup

Urad dal - 1/4 cup

Moong dal - 1/4 cup

Red Chillies - 4 to 6 nos.

Asafoetida - small piece

Cumin Seeds - 1/2 tsp

Ginger - 1 inch

salt to taste

(Another version - measurements are based on rice cup 160 ml -

1 1/2 cups raw rice, 1 cup channa dal, 1/2 cup equal amounts of moong dal, urad dal and tur dal plus other ingredients from the top.  This will give you a crispy adai if done thin)

Soak Asafoetida piece in hot water.  Soak Rice and Dal separately. Grind rice, cumin seeds, Ginger, salt and red chillies to fine coarse batter and remove.   Then grind soaked dals to fine coarse batter.   Mix both the batters and leave it for around 1/2 hour.   

Make thin dosa out of the batter making small holes in the middle of the dosa.  Add oil in all the holes and around the dosa and wait till the bottom becomes golden brown.   Flip the dosa and add oil cook and remove it.   Enjoy with good tiffin sambar which is a great combination for this adai dosa.

Black Ellu (sesame seeds) Podi/Powder

 Ingredients 

Black sesame seeds - 1/3 cup

Red Chillies - 4 to 6 nos. (adjust according to your spice level

Urad Dal - 2 tbsp

Asafoetida - one big piece

Oil 

Salt to taste

Dry roast the black sesame seeds till it crackles (add the sesame seeds to the tawa only when it is hot)  After it crackles remove it to a plate.   Now add oil and roast red chillies till they change in colour.  Remove it to a separate plate.  Then add Urad dal and Asafoetids and fry till golden brown and remove it to the plate where red chillies are kept..   First dry grind the sesame seeds and remove it to the same plate.  Now add rest of the ingredients and also add salt and dry grind it to coarse powder.  Mix everything and enjoy with rice.   

ELLU RICE

In a kadai add sesame oil and when it is hot add mustard seeds.  When mustard seeds crackle, add 1 tsp urad dal and saute till it becomes golden brown and then add curry leaves.  Switch off the stove.  Now mix rice with this and then add the sesame seeds powder and add some sesame seeds oil and salt as required.  

Sabudana Bite size Tikkies

 Ingredients

Sabudana - 1 cup (250 ml)

Boiled Large Potato - 3 nos.

Roasted Almond or peanut - 1/3 cup 

Green Chillies -2 or 3 

Ginger - small piece

Cumin Seeds - 1/2 tsp

Roasted Cumin seeds powder - 1/2 tsp

Coriander seeds - 1 tsp roughly pounded

Coriander leaves - 3 to 4 tbsp

Salt to take

Oil to shallow fry

Dry grind the sabudana. Coarsely grind the peanuts/almonds.  Chop the green chillies.  Grate the ginger. 

Mix all the ingredients except oil and make a dough. Spread the dough in a rectangular tray coated with oil and cut it into small pieces. 

In a tawa shallow fry the Tikkies and serve it with green chutney or tomato ketchup. 

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.