Aamras Recipe / Aamras with Poori / Alphonso Aamras

Ingredients

Alphonso Mangoes              : 2 ( ripe)
Sugar                                 : 1 tsp
Cardamom powder            : a pinch

Method

Wash , peel and cut the mangoes.
Put the mango cubes in a blender , add cardamom powder , sugar and blend to make a smooth puree.
Serve with hot pooris..
Enjoy

Thenga Manga Pattani Sundal / தேங்காய் மாங்காய் பட்டாணி சுண்டல்

Ingredients

Dried Green peas            : 1 cup

Raw mango           : 2 tbsp ( peeled and chopped)
Grated coconut     : 3 tbsps cup
Green chillies       : 2 nos
Red chilly             : 1
Grated ginger       : 1/2 tsp
Mustard seeds
Urad dal
Curry leaves
Salt
Asafoetida
Oil 

Method

Wash and soak green peas in water for 8 hours / overnight .

Pressure cook it with little salt for 5 whistles.
Heat oil in a kadai,add mustard seeds, urad dal and curry leaves.
When mustard start to crackle,add chopped green chillies,Broken red chilly, curry leaves,ginger and asafoetida.
Now add cooked green peas ,salt and mix well.
Finally add grated coconut, chopped raw mango and stir for few minutes.
Serve..

Enjoy.. 

Iskcon style Khichdi / Khichuri

Ingredients

Raw rice                  : 1 cup
Green moong  dal   : 1/2 cup
Black urad dal        : 1/4 cup
Cumin seeds           : 1 tsp
Pepper                     : 1/4 tsp
Grated ginger          : a pinch
Asafoetida                 ; a pinch
Curry leaves
Ghee
Salt

Method

Wash & pressure cook the dal and rice with 4.5 cups for 5 whistles.
Add required salt to the rice - dal mixture and mix.
Heat 3 tbsps ghee in a pan , add whole pepper , cumin seeds , grated ginger , curry leaves and asafoetida and fry.
Pour these over the rice mixture and mix.
Serve hot 

Seppankizhangu Fry

Ingredients


Seppankizhangu                : 1/4 kg
Red chilli powder              : 2 tsp
Turmeric powder               : 1/4 tsp
Rice flour                           : 4 tbsps
Asafoetida
Oil
Salt

Method

Pressure cook the seppankizhangu for 2 whistles.
Let it cool and remove the skin.
Cut it into roundels add rice flour, red chilli powder, salt , turmeric powder and  asafoetida and mix well.
Heat oil in a pan and deep fry it till golden brown.
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 Podi curry / கத்திரிக்காய் பொடி கறி

Ingredients

Brinjals                           : 6
Corinder seeds                : 11/2 tsp
Bengal gram dal              : 3 tbsps
Red chillies                      : 4 nos
Grated coconut                 : 2tbsps
Turmeric powder
Mustard seeds
Curry leaves
Oil
Salt
Asafoetida

Method

Dry roast , coconut , coriander seeds, red chillies , bengal gram dal till golden brown on low flame.
Let it cool , rough grind it and keep aside.
Cut the brinjal lengthwise , put  in water to avoid change of colour.
In a kadai add 2 tbsp oil , temper with mustard seeds, curry leaves and  asafoetida.
Add chopped brinjal , salt, turmeric powder and cook in low flame.
Once 3/4th done, add spice powder and mix well.
Cook until the brinjals cooked well .
Remove from flame.
Serve hot.

Wheat rava upma kozhukattai / Broken wheat upma kozhukattai / Godhumai rava pidi kozhukattai / கோதுமை ரவை பிடி கொழுக்கட்டை

Ingredients 

Broken wheat           : 1 cup
Water                        : 2 cups
Grated coconut         : 1/4 cup
Red chilly                 : 2 
Green chilly              : 2
Curry leaves
Mustard seeds
Asafoetida
Oil 
Salt

Method

Dry roast broken wheat for few minutes , remove from pan and let it cool.
Heat oil in a pan, add mustard seeds ,then broken red chillies,green chillies,curry leaves,asafoetida one by one.
Add water,salt and let it boil.
When water just comes to a boil,put wheat rava (  broken wheat )  and coconut , mix well ,lower the flame and let it cook until the water evaporates.

Switch off the flame.
Spread the mixture on a plate and let it cool.
Take about 2 tbsps of the rava mixture,roll it into a cylindrical shape and steam it for 10 minutes.
Serve with kothasu or Sambar 

Peas Paratha

Ingredients

Wheat flour                ; 1 cup
Frozen peas                : 3/4 cup
Cumin seeds               : 1 tsp
Grated ginger              : 1/4 tsp
Chopped green chilly  : 1 tsp
Ghee                            : 2 tsp
Sugar                           : 1/2 tsp
Oil
Salt

Method

Knead the dough with salt,1 tsp ghee and required amount of water and keep aside for 1/2 an hour.

Heat 1 tsp ghee in a pan , add cumin seeds.

Add grated ginger , green chilli , sugar and fry.

Add green peas , salt and fry.

Add 1/4 cup water and cook.

Mash the green peas with a potato masher .

Remove from flame and let it cool.

Take a lemon sized ball from dough for each paratha and stuff 2 tbsps of peas mixture in the center.

Make into round shape and roll it out .

Cook the parathas with little oil on hot tawa until both sides are golden brown .
Serve with any side dish or yogurt.

Enjoy..

Tomato chutney without onion & Garlic

Ingredients

Tomatoes    : 4 nos
Red chilly   ; 5
Chana dal    : 1 tsp
Urad dal      : 1 tsp
Jaggery       : 1/4 tsp ( optional)
Turmeric powder
Mustard seeds
Curryleaves
Salt
Oil

Method

Wash and chop the tomatoes.
Heat 1 tsp oil in a kadai, fry chana dal, urad dal, red chillies.
Add chopped tomatoes , turmeric powder and fry till the tomatoes turn mushy.
Switch off the flame and let it cool.
Grind the mixture to a smooth paste with required salt and jaggery.
Season with mustard seeds ,curry leaves.
Serve hot with idli / Dosa.
Enjoy...:)

Dahi Kebab / Yogurt fritters

Ingredients

Yogurt / Dahi        ; 1/2  cup
Bread slices           : 2
Green chillies        : 2
Grated ginger        : 1/4 tsp
Coriander leaves    : 2 tbsp
Salt
Oil 

Method

Pour the yogurt in a muslin cloth , tie the edges and hang it over the kitchen sink for 3 hours.
Cut the corner sides of the bread, dip the bread slice into water and squeeze it. 

In a bowl , add bread, hung curd , chopped green chilly , ginger , coriander leaves , salt and mix everything together to form a thick dough.
Take a lemon-sized ball of dough, flatten it , dust it lightly with corn flour and shallow fry them on low flame with little oil till the outside becomes brown. 

Serve hot.

Enjoy. 

No onion - No Garlic Chana masala

Ingredients

Chana/Chickpeas : 2 cups ( soaked overnight & cooked ) 

Chopped Tomatoes : 1/4 cup
Chopped Ginger : 1 tbsp
Garam masala powder : 1 tsp
Red chilly powder : 1 tsp
Coriander powder : 1 tsp
Amchur powder : 1/2 tsp 

Cumin seeds       : 1/2 tsp

Besan flour         : 1 tbsp
Salt
Oil
Coriander leaves 

Method

Blend the tomatoes , ginger . 

Heat 1 tbsp oil in a pan , add cumin seeds and fry.

Reduce the flame , add besan flour and fry for a minute.

Add tomato puree, coriander powder, red chilli powder and cook.

Add the cooked chana now and mix.

Add garam masala powder, amchur powder , mix and let it cook on medium flame .

Finally add coriander leaves , mix well and remove from flame.

Serve hot.

Enjoy...:)

No onion No Garlic Vegetable pulao

Ingredients

Rice               : 1 cup 
Coconut milk  : 1/2 cup
Water              : 1/2 cup
Chopped carrot  : 1/4 cup
Green peas         : 1 tbsp
Chopped capsicum  : 1/4 cup
Chopped ginger       : 1/4 tsp
Shahi jeera               : 1 /4 tsp
Bay leaf                    :  1
Cardamom                : 2
Green chilly             : 3
Coriander leaves
Mint leaves
Oil
Ghee
Salt

Method

Wash and soak rice in 1/2 cup water and 1/2 cup coconut milk mixture for 1/2 an hour.
Heat 1 tsp oil + 1 tsp ghee in a heavy bottomed pan , add shahi jeera , bay leaf, cardamom and fry.
Add green chilly, chopped ginger and fry.
Add carrot, green peas  , mix.
Now add the rice along with the water , coconut milk mixture in which it was soaked.
Add required salt and mix everything well.
Cook on medium  flame until the rice absorbs the water.
Reduce the flame , add chopped capsicum, coriander leaves, mint leaves , mix , cover with a lid and cook till done.
Switch off the flame and let it rest for few more minutes.
Serve hot with any side side dish of your choice.

Ulundu kozhukattai recipe / Uppu kozhukattai / Ammini kozhukattai / உளுந்து கொழுக்கட்டை

Ingredients for Kozhukattai Maavu

Raw rice : 1 cup
Oil
Salt

Method

Soak raw rice in water for 1 hour.
Drain the rice and spread it in a clean cloth for 10 minutes.
Grind the rice to a fine powder.
Sieve twice and keep aside.
Boil 1/2 cup Water in a pan with little salt and 1/2 tsp oil.
When the water starts to boil, add 1/2 cup rice flour,mix well and remove from fire.
Knead it well and cover it.

Pinch out small dough and roll as a ball.

Steam cook the balls for 10 minutes.

Ingredients for urad dal filling

Urad dal            : 1 cup
Toor dal             : 2 tbsp
Red chillies        : 7
Green chilly       : 2
Salt
Asafoetida
Curry leaves
Oil

Method

Wash and soak urad dal & toor dal  for 1/2 an hour.
Grind with 5 red chillies, 2 green chillies and salt to a coarse consistency.
Steam cook the paste in a greased idli plate for 10 minutes.
Let it cool and crumble / grate  it.
In a heavy bottomed kadai, heat 2 tsp oil and season with mustard seeds,asafoetida and curry leaves,
Now add the crumbled mixture, mix well and cook in low flame until dry.
Add the steamed kozhukattai balls , mix well and remove from flame.
Serve hot .
Enjoy..

Sabudana Vada recipe / ஜவ்வரிசி வடை

Ingredients

Sabudana  : 1/2 cup
Potatoes     : 2 boiled 

Greated carrot  : 1/4 cup (optional)

Peanuts      : 1/4 cup

Green chillies : 2

Cumin powder  : 1/4 tsp

Amchoor powder   : 1/4 tsp 

Grated ginger        : 1/2 tsp

Coriander leaves      

Curry leaves

Salt 

Oil

Method

Wash and soak sabudana in water for 2 hours.

Drain the water .

Powder the peanuts coarsely.

Mash boiled potatoes in a large bowl.

Add drained sabudana, peanut,chopped green chillies,grated carrot,cumin powder,amchoor powder,ginger,curry leaves,coriander leaves,salt and mix thoroughly.

Divide into 8  lemon sized balls and flatten them.

Heat oil in a pan and deep fry till golden brown.

Serve hot.

Enjoy.

Carrot & Capsicum Rice / Pulao ( No onion No Garlic)

Ingredients

Cooked Basmati Rice    : 1 cup
Grated carrot                 : 1/2 cup
Chopped capsicum        : 1/4 cup
Coriander seeds             : 1 tsp
Chana dal                       : 1/2 tsp
Red chillies                     : 4 
Cloves                            : 2 
Cardamom                      : 1 
Cumin seeds                    : 1/2 tsp
Oil
Salt
Coriander leaves

Method

Dry roast coriander seeds,chana dal,red chillies,cloves ,cardamom for few minutes,cool down and powder it.
Heat oil in a pan,fry cumin seeds .
Add grated carrot and stir.
Put chopped capsicum to it and fry.
Add salt and mix.
Add the powdered masala,cooked rice and mix everything well.
Remove from fire and serve Hot with Cucumber raita.

Green Peas Curry without Onion & Garlic

Ingredients

Green peas ( soaked overnight & cooked )      : 1 cup
Tomatoes                                                        : 3
Redchilly powder                                             : 1 tsp
Coriander powder                                            : 1 tsp
Garam masala powder                                     : 3/4 tsp
Chopped ginger                                                : 1/2 tsp
Cumin seeds                                                     : 1/4 tsp
Cinnamon stick                                                 : 1
Cloves                                                              : 2
Salt
Oil
Coriander leaves                 

Method

Puree tomatoes in a blender.
Heat oil in a pan, add cumin seeds,cinnamon ,cloves and chopped ginger .
Add pureed tomato now and mix.
Add red chilly powder, coriander powder, turmeric powder and salt.
Let it simmer for a minute and add the cooked green peas.
Let it boil for few  minutes and slightly mash them.
Finally add garam masala powder and mix.
Add coriander leaves and switch off the flame.
Serve with rice,rotis or with pooris.