Ghee Podi Idli

Ingredients

Idli Milagai Podi         : 3 tbsps ( for recipe Click here ) 

Idli                               : 6 nos ( for recipe Click here )

Ghee                            : 2 tsps ( for recipe Click here ) 

Method

Take a plate , add idlies , idli milagai podi and ghee.

Toss well to coat and set aside for 10 minutes.

Serve & enjoy..

Easy & Quick Corn Pulao - Lunch Ideas

Ingredients

Cooked Basmati Rice                                 : 1 cup
Boiled Sweet corn                                      : 3/4 cup
Chopped Onion                                          : 1/4 cup
Ginger & Garlic paste                                : 1/2 tsp
Cumin seeds                                               : 1/2 tsp
Cloves                                                         : 4 -5
Cinnamon                                                    : 2 sticks
Cardamom                                                   : 2 nos
Bay leaves                                                    : 2
Salt                                                               : as needed
Ghee                                                            : 1 to  1&1/2 tbsps 
Corinder leaves                                           : few
Mint leaves                                                 : few

Method

Wash , & soak basmati rice for 10 minutes and cook with little salt .
Cook the sweet corn with little salt for 5 minutes or until tender.
Heat ghee in a pan, add bay leaves, cloves, cardamom , cinnamon , cumin seeds one by one and fry.
Add chopped onion now and fry.
Add ginger & garlic paste and mix.
Now add the corn and mix well.
Let it cook for few minutes.
Now add the boiled rice , mix everything well.
Add coriander leaves , mint leaves , mix , cover the pan and cook on low flame .
Remove from flame and serve hot..

Tomato Rasam Without Dal / Easy Tomato Rasam

Ingredients

Tomato                    : 2 nos

Whole Pepper         : 1 tsp
Cumin seeds           : 1 tsp + 1 tbp
Red chilly               :2
Mustard seeds        : 1/2 tsp
Ghee                      : 1/2 tsp
Curry leaves          : few
Coriander leaves    : few

Salt                         : as needed 

Method

Grind tomato , pepper, cumin seeds , grind to a smooth paste.

Add 1/2 cup water to the tomato mixture ,add salt and let it boil for 3-4 minutes.

Add 1/2 cup water again , put coriander leaves, curry leaves , mix and let it boil on low flame till  frothy.

Remove from flame and cover with a lid.

In a small pan ,add ghee , splutter mustard seeds, cumin seeds, red chilly and pour it to the rasam.

Mix & serve hot.

Enjoy...

Rava Pongal - Method (2) / ரவா பொங்கல்

Ingredients 

Roasted Rava : 1/2 cup 

Water : 1& 1/2 cups 

Moong dal : 1/4 cup 

Pepper : 1/2 tsp 

Jeera : 1/2 tsp 

Ginger : 1/4 tsp 

Curry leaves : few 

Ghee : 5 tbsp Salt : as needed 

Asafotida : a pinch 

Method 

Cook moong dal in a pressure cooker until it becomes soft. 

In a kadai , add ghee , put cumin seeds, whole pepper , ginger , cashews, curry leaves ,asafoetida and fry. 

Add 1/2 cups water , salt and bring to boil. 

Add roaster rava , reduce the flame and cook. 

Cook for 5 minutes or until rava gets cooked soft. 

Add little ghee if needed. 

Serve hot with coconut chutney.

For Video recipe - Click Here 

Quick Green peas & Corn Curry - Side dish for Roti / Chapathi

Ingredients

Green peas                        : 1/2 cup
Sweet corn                        : 1/2 cup
Chopped onion                 : 1 cup
Chopped tomato               : 1 cup
Ginger                               : a small piece
Garlic                                : 3
Green chilly                      :1
Sugar                                 : 1/2 tsp
Red chilli powder             : 1/2 tsp
Turmeric powder              : 1/2 tsp
Garam masala powder     : 1/4 tsp
Kasuri methi                     : 1/4 tsp
Salt                                    : as needed
Oil                                     : 1 & 1/2 tbsp

Method

Soak cashews in warm water for 1/2 an hour, grind it to a smooth paste and keep aside.
Heat oil in a pan , add chopped onion and fry.
Add chopped ginger , garlic & green chilly.
Remove from fire and let it cool.
Add chopped tomatoes to it  and grind to a smooth paste.
Transfer to the pan , add 1/4 cup water , lower the flame and let it boil.
Add salt, Turmeric powder, red chilly powder, sugar to it and mix.
Add cashew paste now and let it boil for some time.
Add garam masala powder , kasuri methi and mix well.
Cover & cook for 2 minutes.
Switch off the flame.
Serve hot..


For recipe Video - Click Here 

Hung Curd Sandwich / Dahi Sandwich

Ingredients

Yogurt / Dahi                             ; 1/2 cup
Sandwich Bread slices               : 2

BoiledSweet corn                       : 1/4 cup

Grated carrot                               : 1/4 cup

Chilli flakes                                : 1/4 tsp

Salt                                             : as required

Method

Pour the yogurt in a muslin cloth , tie the edges and hang it over the kitchen sink for 3 hours.

In a bowl , add sweet corn , grated carrot , red chilly flakes, salt and mix well.

Add hung curd to it and mix.

Cut the corner sides of the bread , cut half , apply a layer of the mixture on bread , cover with another slice of bread and press gently.

Serve & Enjoy..

For Recipe Video Click here 

How to make Cabbage Peas Poriyal / Cabbage Stir fry - Vegetarian Recipes

Ingredients 

Cabbage : 1 cup 

Green peas : 1/4 cup 

Grated coconut : 2 tbsp 

Oil : 1 tsp 

Mustard seeds 

Urad dal 

Red chilly 1 

Curry leaves 

Salt 

Method

Heat oil in a pan, season with 1 tsp mustard, 1 tsp urad dal,1 red chilly and curry leaves. 

Add chopped cabbage , green peas and mix well. 

Add salt and little water. When cabbage & peas cooked well add 1 tbsp coconut. 

Mix everything well 

Remove from flame and keep aside .

For  Recipe Video Click Here

Subscribe to my YouTube Channel for Vegetarian Full Video Recipes... Here is the Link 

Idli Manchurian - leftover Idli recipe

Ingredients


Leftover idlies                 : 10 nos
Spring Onion                 : 1/2 bunch
Tomato sauce                  : 1 tsp
Chilly sauce                     : 1 tsp
Soya sauce                       : 1 tsp
Chopped Garlic                : 1 1/2 tbsp
Green Chilly                     : 2 nos
Capsicum                          : 1
Oil

Salt

Method

Cut the idlies into 4 pieces.
Fry the idli pieces one by one, sprinkle little salt ,  deep fry and keep aside.
Heat 2 tbsp oil in a frying pan, add chopped garlic and fry.
Add chopped green chilly, white part of the spring onion and fry.
Add soya sauce, chilly sauce, tomato sauce, chopped capsicum and fried idlies.

Lastly add salt and chopped spring onion, mix and fry on a high flame for few minutes and remove from fire.
Serve hot & enjoy..

Ragi Poori / ராகி பூரி

Ingredients

Ragi flour                            : 1 cup
Wheat flour                         : 1 cup
Ghee                                    : 1 tsp
Salt                                       : to taste 
Oil                                        : for deep frying 

Method

In a wide bowl add ragi flour , wheat flour , salt , ghee and mix well
Slowly add water , mix and knead well to form a stiff dough.
Close and keep aside for 1/2 an hour.
Knead the dough once again , make small balls, roll out into small circles.
Heat oil in a kadai , fry the poori till golden brown.
Serve hot ..
Enjoy

Tricolour Chapathi Roll - Independence Day Special

 Ingredients
Grated carrot                : 1 cup
Chopped cabbage        : 1 cup
Chopped Capsicum     : 1 cup
Grated coconut            : 3 tbsp

Boiled green peas        : 1 tbsp
Oil                               : 3 tsp
Mustard seeds             : 3 tsp
Urad dal                      : 3 tsp
Red chilly                   : 3 tsp
Curry leaves
Salt 

Cabbage stir fry Method

Heat oil in a pan, season with 1 tsp mustard, 1 tsp urad dal,1  red chilly and curry leaves.
Add chopped cabbage and mix well.

Add salt,a pinch sugar and 2 1tbsp water.
When cabbage cooked well add 1 tbsp coconut.
Remove from flame and keep aside .

Carrot stir fry Method

Heat oil in a pan, season with 1 tsp mustard, 1 tsp urad dal,1  red chilly and curry leaves.
Add Grated carrot and mix well.

Add salt,a pinch sugar and 2 1tbsp water.
Whencarrot  cooked well add 1 tbsp coconut.
Remove from flame and keep aside .

Green Capsicum & Green Peas stir fry 

Heat oil in a pan, season with 1 tsp mustard, 1 tsp urad dal,1  red chilly and curry leaves.
Add chopped capsicum and mix well.

Add salt,a pinch sugar and 2 1tbsp water.

Add cooked green peas and mix.
When capsicum cooked well add 1 tbsp coconut.
Remove from flame and keep aside .

Assembling the Chapathi roll 

Take one roti / chapati ,spread a tsp ghee on it.
Place spoonful of Carrot stir fry , Cabbage stir fry and green capsicum peas stir fry one by one.
Roll the chapathi tightly ,cut into halves and serve.
Enjoy.

       Happy Independence Day to all

Instant Bhatura with Soda Water

Ingredients

All purpose flour / maida                     : 1 cup 
Sooji / Rava                                          : 1tsp
Soda water                                            : 1/4 cup
Baking soda                                          : a pinch
Sugar                                                     : 1/2tsp
Salt
Oil

Method

In a wide bowl add maida, rava , baking soda , salt ,sugar and mix well.
Add soda water and knead well. 

Add 1 or 2 tbsps of soda water if needed.
Cover it with a wet cloth and keep aside for 15 to 20 minutes.
Heat oil in a frying pan / Kadai.
Divide the dough into lemon sized balls, roll it.
When the oil is hot, gently slip one bhatura into it and fry till golden brown in colour.
Serve hot with Quick Green Peas Curry made with Besan flour

Classic Combination 38 - My Fav Combination

Saravana Bhavan Style tiffin sambar recipe - Click here 
Coconut Chutney recipe                               - Click here 

Bengal gram dal & Urad dal Vadai

Ingredients

Bengal gram dal           : 5 cups
Urad dal                       : 1 cup
Red chilly                    : 4
Green chilly                 : 4
Chopped onion            : 3/4 cup
Curry leaves
Salt 
Asafoetida
Oil

Method

Wash and soak bengal gram dal and urad dal for 1 hour.
In a mixie jar add the dals , red chilly ,green chilly , salt .
Grind it coarsely with little water.
The batter should be thick.
Transfer the mixture to a bowl , add curry leaves , chopped onion , asafoetida and mix everything well.
Heat oil in a pan , make balls from the batter and deep fry till it turns golden brown.
Serve hot.

Mixed Vegetable Kothu Parotta (Version 2)

Ingredients


Parotta                                : 4
Chopped onion                  : 1/2 cup
Chopped Tomato               : 1/4 cup
Vegetable Salna                 :  1 cup ( Recipe here ) 

Green chillies                     : 2
Ginger - Garlic paste          : 1/2  tsp

Garam masala powder        : 1/2 tsp
Salt
Oil
Coriander leaves

Method

Roll the Parottas & cut them into pieces and keep aside.
Heat oil in a pan,add the onions,fry well.
Add ginger - garlic paste,tomatoes and stir.
Add slitted green chilles and salt to it.
Add chopped parotta pieces ,vegetable salna , garam masala powder , 1 tsp oil , mix well and cook on high flame for 2 minutes.
Garnish with coriander leaves and serve Hot...

Version 1 - Click here 

Simple Potato stir fry / Potato curry

Ingredients

Potato   : 3
Red chilly powder   : 1 tbsp
Turmeric powder  
Asafoetida
Salt
Oil
Mustard seeds
Curry leaves


Method

Wash and cut the potatoes into cubes and put it in water.
Heat 2 tbsps oil in a pan,add mustard seeds and curry leaves.
Add chopped potatoes,salt and mix well. 
Add turmeric powder,red chilly powder asafoetida mix and let it cook on low flame.
Cook until potato gets fully cooked.
Switch off the flame .
Serve hot. 

Sabudana Khichidi / ஜவ்வரிசி உப்புமா

Ingredients

Sabudana              : 1 cup
Boilded poato       : 1
Green chilly          : 3
peanuts                  : 2 tbsps
Ghee                      : 1 1/2 tbsp
Cumin seeds          : 1 tsp
Lemon juice           : 1 tsp
Salt

Method

Wash and soak sabudana in water for 2 hours.
Drain in a colander.
Roast peanuts , peel the skin and powder it coarsely.
Heat ghee in a pan , add cumin seeds, green chillies and fry.
Add chopped potato and mix.
Add drained sabudana , salt and mix everything well.
Reduce the flame, add peanuts powder and mix.
Let it cook for few minutes
Remove from flame , add lemon juce , mix .
Serve hot.

Brinjal Thokku / கத்திரிக்காய் தொக்கு

Ingredients

Brinjal                              : 1 (big)
Chopped onion                : 1/2  cup
Chopped tomato              : 1/4 cup
Ginger - Garlic paste       : 1 tbsp
Red chilly powder           : 1 1/4tsp
Coriander powder            : 1 tsp
Garam masala powder     : 3/4 tsp
Green chilly                     : 1
Turmeric powder
 Salt
Mustard seeds
Fenugreek seeds
Coriander leaves
Oil

Method

Heat 3 tbsp gingely oil in a cooker , add mustard seeds , fenugreek seeds and fry.
Add chopped onion , 1 green chilly and fry.
Add ginger garlic paste , tomatoes and fry.
Add turmeric powder, red chilly powder , coriander powder , salt and mix everything well.
Now add garam masala powder ,chopped brinjal and mix.
Cover the pressure cooker , cook for 2 whistles on medium flame and remove from flame.
Let it cool.
Open the cooker ,mix , saute for few more minutes to thicken the thokku.
Garnish with coriander leaves , remove from fire .
Serve hot with poori / Chapathi..

Vegetable Salna - Side dish for Parotta

Ingredients

Mixed vegetables - 2 cups ( carrot,cauli flower, beans,peas, potato)
Onion - 2
Tomato - 2
Ginger- garlic paste - 2 tbsp
Cinnamon - 1 piece
Cardamom - 2
Cloves - 3
Coconut - 1 cup
Cashewnuts - 2 tbsp
Khuskhus - 1 tbsp
Green chillies - 4
Salt
Oil
Coriander leaves

Method

Soak khuskhus, cashewnuts and cardamom for 1/2 an hour .
Grind Coconut, green chillies with soaked cashew mixture to a very smooth paste.

Chop the vegetables.
Heat 2 tsp oil + 1 tbsp ghee  in a 2 litre / 3 litre pressure cooker ,add cinnamon, cloves onions and stir well.
Then add tomato ,ginger-garlic paste, salt and fry for sometimes. 

Now add  the chopped vegetables ,  coconut paste and mix .

Cover the cooker with lid and cook for 2 whistles.

Let it cool for 5 minites.

Open the cooker ,mix well and garnish with coriander leaves.

Serve hot.

Peanut Onion Tomato Chutney - Side dish for Idli / Dosa

Ingredients

Peanuts                 : 1/4 cup
Onion                   : 3 nos
Tomato                 : 3 nos
Red chillies          : 5
Tamarind              : a pinch
Salt
Asafoetida
Oil

Method

Dry roast peanuts in a pan for few minutes on low flame , remove from flame , let it cool and remove the skin off.
Heat 1 tbsp oil in a pan , add chopped onion , chopped tomato , red chillies , tamarind and fry them until the onions turn a medium brown colour.
Switch off the flame , let it cool .
Grind to a paste and serve with dosa / Idli 
Enjoy....

Capsicum Paruppu Usili

Ingredients

Toor dal                               - 1 cup

Bengal gram dal                  -  3/4 cup 

Chopped green capsicum    - 1 cup
Green chillies                      - 5
Red chillies                          - 3
Salt
Asafotida
Oil
Mustard
Curry leaves
Turmeric powder

Method

Soak toor dal & bengal gram dal for 2 hours.
Drain and grind coarsely with green chillies, 2 red chillies and salt.
Steam cook the ground dal or microwave it for 5 mins and crumble it with hands without any lumps.
Heat oil in a kadai then put mustard ,curry leaves, red chilli, and asafoetida.

Add chopped capsicum , little salt  and fry.
Then add crumbled dal and mix.

Let it cook for few minutes and remove from flame.
Serve hot .