Ingredients
Idli Rice : 1 cup
Poha /Aval : 1/4 cup
Urad dal : 1/4 cup
Fenugreek seeds : 1/2 tsp
Salt
Method
Soak Idli rice and poha together for 2 hours.
Wash & soak urad dal for 1 hour.
Grind urad dal separately for 20 minutes to a smooth paste.
Transfer into a bowl.
Grind rice and poha to a smooth batter and transfer into a same bowl.
Add required salt and mix well.
Allow it to ferment for 8 hours.
Grease idli mould with little oil,mix the batter, pour spoonful of batter into the moulds and steem cook for 10 minutes.
Take the mould out and keep aside to cool .
Serve hot with Coconut Chutney and Tomato Chutney..
Ingredients
Rice Flour : 1 cup
Salt
Oil
Hot Water
Method
Mix rice flour and salt.
Add little hot water to the flour and make it as a dough.
Add 1 tsp oil and knead again.
Take little dough,put in the idiyappam ural,and press it in clock wise motion over the idiyappa thattu.
Steam cook for 10 minutes.
Remove carefully and Serve hot with Coconut milk and coconut chutney.
Ingredietns
Aval / Poha : 1/2 cup
Milk : 1/2 - 3/4 cup
Sugar : 2 tbsps
Grated Coconut : 2 tbsps
Cardamom powder : a pinch
Method
Wash the poha well and soak in little warm milk for 10 minutes.
Add sugar,coconut,cardamom to it.
Mix well and Serve
Ingredietns
Pomegranate : 1
Honey : 1 tbsp
Ice cubes : 1 tbsp
Lemon juice : few drops
Method
Take out the seeds of Pomegranate and grind along with ice cubes and 1/2 cup water.
You can strain the juice if you wish.
Add honey ,lemon juice and mix well.
Serve & Enjoy...
Ingredients
Idly Rice : 1 cup
Raw Rice : 1 cup
Urad dal : 1/2 cup
Fenugreek seeds : 1 tsp
Rice flour : 1/2 cup
Rava / Sooji : 1 tbsp
Salt
Oil
Method
Wash & soak urad dal,rices,fenugreek together for 2 hours.
Grind it to a smooth batter.
Add rice flour,sooji,salt and mix well and keep it overnight for fermentation.
Mix the batter with little water ( Thinner than the normal dosa batter).
Make thin dosas .
Serve hot with Tiffin Sambar &
Coconut Chutney.
Ingredients
Turnip / Noolkol : 1
Moong dal : 1/4 cup
Green chillies : 2
Red chilly : 1
Grated coconut : 1/4 cup
Cumin seeds : 1 tsp
Rice flour : 1/2 tsp
Oil : 1 tsp
Mustard seeds : 1 tsp
Asafoetida : a pinch
Curry leaves : a few
Method
Wash & soak moong dal for 15 minutes.
Peel off the skin of turnip and chop into small pieces.
Pressure cook it with Soaked moong dal and salt in little water for just 1 whistle.
Grind coconut,green chillies,rice flour,cumin seeds to a smooth paste.
Add the coconut mixture to the cooked turnip and bring it to boil.
Heat oil ,add mustard seeds,when it splutters,add broken red chilly,curry leaves ,asafoetida, fry and pour it over the kootu and mix well.
Serve hot.
Ingredients
Idiyappam/sevai dried-1 pack
onion-1 big(finely chpped)
Tomato-2 medium(finely chopped)
green chillies-2(finely chopped)
chilli powder-1 tsp
turmeric powder-1/2 tspCoriander leaves
Salt-to taste
oil-2 tsp
Mustard seeds
Curry leaves
Method
Cook the Idiyappam/sevai according to the package direction.In a kadai heat oil and add mustard seeds.
Add onion and fry till it is golden brown, add the tomato and fry it very well ..
Add salt,chilly powder,turmeric powder,curry leaves and green chillies and fry it for few minutes in a medium flame.Add the idiyappam now and close the lid for few minutes.
Finally Garnish it with coriander leaves..
Ingredietns
Milk powder : 2 cups
Condensed milk : 1 tin
Cardamom powder : 1 pinch
Butter : 3 tbsp
Grated pista : a few
Method
Add butter,condensed milk,milk powder in a heavy bottomed pan and whisk them well.
Cook it on low flame,stirring continiously till it becomes a thick paste.
Add cardamom powder,mix well and remove from fire.
Keep aside and let it cool .
Now knead the peda mixture with hands.
Divide the mixture ,make small rounds ,press a piece of grated pista in the center and Serve.
Ingredients
Maida : 1 cup
Ghee : 1 tbsp
Yogurt : 1 tbsp
Salt : a pinch
Baking soda : a pinch
Sugar : 1 cup
Water : 1/4 cup
Oil
Method
Sieve maida,salt,baking soda togather.
Add ghee and mix well.
Add yogurt,little water and knead into a soft dough.
Keep the dough aside for 1/2 an hour.
Divide the dough into 8 to 10 equal portions and shape into small balls.
Make a slight dent in the center of the ball .
Heat oil ,reduce the flame,deep fry the balls on very low heat.
Allow it to cool.
Mix sugar and water and bring it to boil.
As soon as you get it to a one string consistency,remove from flame .
Drop the fried badushas into the sugar syrup,leave it for 2 minutes and remove it.
Sprinke badam on top and serve.
Ingredients
Rava : 1 cup
Sugar : 1 1/2 - 1 3/4 cup
Water : 2
Ghee : 3/4 cup
Cashewnuts - a few
Cardamom powder : 1/2 tsp
Kesari colour powder : a pinch
Raisins - a few
Method
Heat a pan,add 1/2 tsp ghee,add the rava and fry till aroma arises.
Add water to it and cook covered till done.
Add kesari colour powder,sugar to it and cook till thick.
Switch off the flame and add cardamom powder and mix.
Again heat the remainining ghee,add cashews and fry.
Add the raisins and fry till it bloats.
Add it to the kesari ,mix well.
Serve hot.
Ingredients
Toor dal : 3/4 cup
Murungaikai / Drumstick : 3
Tamarind : a small lemon size
Tomato : 1
Sambar powder : 2 1/2 tbsp
Salt
oil
Mustard seeds : 1 tsp
Fenugreek seeds : 1/2 tsp
Asafoetida
Curry leaves
Method
Soak dal for 1/2 an hour and pressure cook it with turmeric powder for 5 whistles.
Soak tamarind in 1 cup water and extract juice from it.
Cur the drumstick in 1 inch long piece and add it to the tamarind water.
Add sambar powder,salt,asafoetida and chopped tomato to the tamarind water and let it boil until the drumstick is thoroughly cooked.
Add mashed dal to the boiling mixture and mix well.
Let it boil on low flame for 10 minutes.
Add coriander leaves.
Heat 1 tbsp oil in a pan,add mustard seeds and allow it to splutter.
Add 1 broken red chilly ,fenugreek seed,curry leaves and fry.
Add it to the sambar and mix well.
Serve hot with steamed rice.
Ingredients
Oats : 1 cup
Moong dal : 1/4 cup
Pepper : 1 tsp
Cumin seeds : 1 tsp
Grated ginger : 1/2 tsp
Ghee : 2 tbsps
Salt
Curry leaves
Cashewnuts
Method
Dry roast oats for few minutes.
Pressure cook moong dal with water for 3 whistles.
Grind pepper, jeera, ginger to a coarse powder.
Boil 2 cups water, add oats and let it cook.
Now add the cooked moong dal ,salt and mix well.
When it is thick,remove from the flame.
Heat ghee,add the spice powder,cashewnuts,curry leaves and fry.
Add this to the pongal,mix well and serve hot.
Ingredients
Raw Bananas ; 2
Chopped onion : 1/4 cup
Chopped tomato : 1 1/2 tsp
Red chilly powder : 1 tsp
Ginger - Garlic paste : 1/2 tsp
Coriander powder : 1 tsp
Cumin powder : 1/2 tsp
Turmeric powder
Cumin seeds
SAlt
Coriander leaves
Oil
Method
Peel the skin of the raw banana and chop them into big pieces.
Boil it with little salt and turmeric powder in water.
Once done strain it and keep aside.
Heat 2 tsp oil in a pan, add jeera ,chopped onion,tomato and fry.
Add ginger- garlic paste and stir.
Add red chilly powder,coriander powder,cumin powder ,salt, mix well,cover and cook for few minutes.
Add the boiled bananas and stir.
Reduce flame and mix gently.
Finally add coriander leaves .
Serve hot with Roti.
Ingredients
Masoor dal : 1 cup
Chopped onion : 1/4 cup
Tomato : 2
Green chilly : 1
Red chilly powder : 1 1/4 tsp
Coriander powder : 1 tsp
Garam masala powder : 1/2 tsp
Turmeric powder
Grated ginger : a pinch
Chopped garlic : 1/2 tsp
Salt
Curry leaves
Fresh cream : 1 tbsp
For seasoning
Ghee : 1 tbsp
Cumin seeds : 1 tsp
Asafoetida
Curry leaves
Method
Wash and soak masoor dal for 1 hour.
Cook masoor dal in a pressure cooker with 1 1/2 cups water and with little salt for 3 whistles.
Heat ghee in a pan,add the seasoning.
Now add green chilly,grated ginger,red chilly powder,coriander powder,turmeric powder and fry for few seconds.
Add onions,chopped tomatoes and fry.
Add the cooked dal and required salt to this mixture and let it cook on low flame for 10 minutes.
Finally add fresh cream and switch off the flame.
Serve hot with rotis..
Ingredients
Raw flour : 1 cup
Grated jaggery : 1 cup
Grated coconut : 1/4 cup
Cardamom powder
Ghee : 2 tbsps
Salt - a pinch
Turmeric powder - a pinch
Cashewnuts
Method
Dry roast rice flour for few minutes.
Add turmeric powder,salt to it,mix well and let it cool.
Sprinkle some warm water little by little and mix well.
Steam cook the flour for 20 minutes.
Dissolve jaggery in 1/4 cup water and drain it and bring to boil.
Take a little water in a cup, add few drops of jaggery syrup.
If you could able to make it a hard ball,that is the required consistency.
Switch off the flame .
Spread the steamed rice mixture in a wide plate,add grated coconut,cardamom powder and mix well.
Add the jaggery syrup to this and mix well.
Fry cashewnuts in ghee and add it to the puttu and mix well.
Serve and Enjoy.,,:)
Ingredients
Raw rice : 1 cup
Moong dal : 1 tbsp
Milk : 2 cups
Kalkandu :2 cups
Saffron
Cashewnuts
Cardamom powder
Ghee 3 tbsps
Method
Soak saffron in milk.
Wash rice and dal and pressure cook them with 2 cups milk + 2 cups water for 5 whistles.
Take out and mash the cooked rice well.
Add kalkandu ,saffron with milk,2 tbsps ghee and cook on low flame for 5 to 10 minutes.
Add cardamom powder and mix well.
Heat remaining ghee, fry cashewnuts and add it to the rice mixture and mix everything well.
Serve hot..
Ingredients
Water : 1 cup
Tea bag : 1
Sugar : 1 tsp
Lemon juice : less than 1/4 tsp
Method
Bring water to boil.
Dip tea bag till water is transparent brown in colour.
Add sugar and lemon juice and stir well.
Serve hot.
Ingredients
Rajma : 1 cup
Grated coconut : 1/2 cup
Green chillies : 2 nos
Grated ginger : 1/2 tsp
Mustard seeds
Urad dal
Curry leaves
Salt
Asafoetida
Oil
Method
Wash & soak rajma 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,curry leaves,ginger and asafoetida.
Now add cooked rajma,salt and mix well.
Finally add grated coconut and stir for few minutes.
Serve..
