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...:)

Barnyard Millet Paal payasam / Kuthiraivali Arisi Paal Payasam / Barnyard millet pudding / குதிரைவாலி பால் பாயசம்

Ingredients

Barnyard millet / Kuthiraivali arisi  : 1 1/2 tbsp
Milk : 2 cups
Sugar : 5 tbsps
Cardamom powder
Saffron
Ghee
Cashewnuts / almonds  

Method

 Wash the millet and soak in 1/2 cup milk for 15 minutes.

Pressure cook it with the milk for 2 whistles.

Add sugar,saffron, mix and let it cook for another 5 minutes on low flame.
Switch off the flame.
Heat 1 tsp ghee,roast cashewnuts ,add it to the payasam and mix.
Serve hot.

Enjoy...

Varagarisi ven pongal / Kodo millet ven pongal / வரகு அரிசி வெண் பொங்கல்

Ingredients

Varagarisi / kodo mille  : 1 cup
Moong dal                     : 1/4 cup
Water                             :  3 1/2  cups
Ghee                               : 4 tbsp
Salt
Curry leaves
Cashewnuts 

Grind to a Coarse powder

Ginger : 1 piece
Whole Pepper : 1 tbsp
Jeera : 1 1/2 tbsps

Method

Wash the millet and dal together and pressure cook with salt.
Wait for morethan 6 whistles and reduce the flame for 5 mins.
Open the pressure cooker and mash the cooked rice well.
Put ginger powder mixture and curry leaves on the top of the rice.
Heat ghee , fry cashewnuts and pour on to the rice along with the ghee and mix well.
Serve hot with chutney..

Enjoy..