Masala Triangle Paratha with Step by Step Pictures

                                                                           

                                                                                                                                                                                                                                                                                                                                                                           


Ingredients

Wheat flour          : 1 cup
Cumin seeds        : 1/2 tsp
Chopped coriander leaves  : 1 tbsp
Chopped Mint leaves          : 1 tbsp
Red chilly powder               : 3/4 tsp
Pav bhaji masala powder     : 1/2 tsp
Turmeric powder
Salt
Oil 
Water

Method


In a wide bowl put wheat flour,cumin seeds,coriander leaves,mint leaves,red chilli powder,pav bhaji masala powder,salt , turmeric powder and mix well,pour the water and make a stiff dough.
Divide the dough into equal balls. 


                                                            Roll the ball into circle shape.

                                                                        Add 1/2 tsp oil

                                                                          And Spread Evenly

                                                                    Then Fold it into Half          
                                                                                           

                                                              And Fold it again

 

Roll it out into a Triangle paratha and place it on a hot tawa and cook..Flip to other side and spread little oil ,press it with a spatula and cook on low flame..

Take it away from fire . 

  

Serve hot with any side dish..

Stuffed Idli - Lunch Box Recipe for Kids

Ingredients

Idli Batter        : 1 cup (Recipe here) 
Boiled and mashed potato  : 1/2 cup
Grated carrot                     : 1/4 cup
Red chilly powder              : 3/4 tsp
Pav bhaji masala powder    : 1/4 tsp
Turmeric powder 
Salt
Coriander leaves
Oil 

Method 

Combine potato,carrot,red chilly powder,pav bhahi masala powder,coriander leaves,salt,turmeric powder ,Mix well and keep aside
Greese idli mould with little oil and pour little idli batter in it.
Now put the masala mixture and again put idli batter .
Steam cook for 10 minutes.
Serve hot with chutney ....

Aval / Poha Pidi Kozhukattai

Ingredients 

Red aval / Poha       : 1 1/2 cups
Water                     : 1 1/4 cups
Grated coconut       : 1/2 cup
Green chillies           : 2
Red chilly                : 1
Salt
Curry leaves
Mustard seeds 
Urad dal
Oil

Method

Coarsely powder the aval and keep aside.
Heat 1 tbsps oil in a pan ,add mustard seeds,1 tsp urad dal and fry.
Add choppedgreen chilly,broken red chilly,curry leaves and fry.
Add water,salt and coconut and let it boil.
When water starts boiling,add the powdered aval and mix well.
Cook on low flame till done.
Remove from flame and let it cool.
Now make a small balls out of it and place it in a idli plate and steam it for 5 minutes.
Serve hot with Coconut chutney..

Potato Stir Fry

Ingredients

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

Method

Wash and cut the potatoes lengthwise 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. 

Roasted Brinjal Raita / Sutta Kathirikai Thayir Pachadi

Ingredients

Brinjal          : 1 large
Thick curd    : 1/2 cup 
Red Chilly  : 1
Curry leaves
Coriander leaves
Oil
Salt
Mustard seeds

Method

Directly put the brinjal over the gas stove and keep turning it regularly.
Roast it for 10 minutes and let it cool.
Peel the skin and smash it well.
Beat curd well,add the mashed brinjal,salt,coriander leaves to it and mix well.
Heat 1/2 tsp oil in pan,add mustard seeds,curry leaves,broken red chilly and fry.
Add it to the raita and mix everything well.
Serve..

Potato Bajji

Ingredients

Potatoes                  : 2 
Besan flour           : 4 tbsps
Rice flour              : 1 tbsp
All purpose flour    : 1tbsp
Baking soda          : 1/4 tsp 
Red chilly powder   : 3/4 tsp 
Asafoetida              : 1/4 tsp 
Salt 
Oil  

Method

Wash the potatoes and slice them lengthwise and put them in water..so that they don't discolour. 
In a bowl prepare a batter using the besan flour,rice flour,All purpose flour,asafoetida,salt, red chilly powder,baking soda and add enough water and mix without any lumps. The batter should be in dropping consistency. 
Heat a kadai,add oil for frying.. 
When it is hot Dip the potato slices into the batter..  
And fry till golden brown. 
Potato Bajji is ready now.. 
Serve with coconut chutney or with tomato sauce..  

Classic Combo - 9

   Chinna vengaya vathakuzhambu + Keerai sundal + Vazhaithandu Curry           

Chinna Vengaya Vatha Kuzhambu (Pearl Onion in Spicy Tamarind Gravy)  - Recipe 

http://www.vidhuskitchen.in/2014/01/chinna-vengaya-vatha-kuzhambu-pearl.html 

Keerai sundal / Keerai Poriyal / Spinach Stir Fry  - Recipe 

http://www.vidhuskitchen.in/2014/01/keerai-sundal-keerai-poriyal-spinach.html 

Vazhaithandu Curry / Poriyal / Banana Stem Stir Fry - Recipe 

http://www.vidhuskitchen.in/2014/01/vazhaithandu-curry-poriyal-banana-stem.html 

 

Tomato Onion Kothsu / Pachadi / Masiyal - Easy side dish for Idli / Dosa

Ingredients

Chopped Tomatoes      : 1 cup
Chopped onion             :1/2 cup
Red chilly                      : 1
Red chilly powder          : 1/2 tsp
Turmeric powder
Salt
Oil
Curry leaves 

Method

Heat 2 tsp oil in a kadai,add mustard seeds,broken red chilly,curry leaves and fry.
Add chopped onion,chopped tomato and fry. 
Add salt,turmeric powder,red chilly powder and stir for few minutes.
Add 1/4 cup water and let it boil.
When it is almost thick switch off the flame.
Serve hot with idli / Dosa..

Varagarisi / Kodo Millet Sarkkarai Pongal

Ingredients 

Varagarisi / KodoMillet -1 cup
Moong Dal  - 1 Tbsp
Jaggery       - 1 1/2 cups
Ghee           - 4 tbsp
Cashewnuts  - 2 tsp
Cardamom powder  - 1 tsp 

Method

Pressure cook varagarisi and moong dal, in the ratio of 1:3 & leave 7-8 whistles and mash it.
Add 1/2 cup hot water to jaggery and filter it.
Boil the jaggery and when it reaches the thick consistency add the mashed Varagarisi mixture,cardamom powder and stir well. 
Fry cashews in 3 tbsp of ghee and add to the varagarisi sarkarai pongal and mix well. 
Serve Hot.. 

Keerai sundal / Keerai Poriyal / Spinach Stir Fry

Ingredients

Chopped Spinach           : 2 cups
Grated coconut               : 2 tbsps
Red chilly                        : 1
Mustard seeds
Urad dal
Oil 

Method 

Wash and clean the spinach and chop it finely.
Heat 1 tsp oil in a kadai,add mustard seeds,broken red chilly,urad dal and fry. 
Add the spinach ,a pinch sugar and salt and mix well.
After few minutes,add grated coconut,mix well and switch off the flame.
Serve hot...

Chinna Vengaya Vatha Kuzhambu (Pearl Onion in Spicy Tamarind Gravy)

Ingredients

Chinna Vengayam / Pearl onion       : 1 cup ( skin removed)
Tamarind juice                                : 2 cups
Sambar powder                             : 2 1/2  tbsps
Sesame oil                                     : 2 tbsps
Mustard seeds
Fenugreek sees
Red chilly
Curry leaves
Salt

Method

Heat oil in a tawa,add mustard seeds,fenugreek seeds,red chilly,curry leaves and fry. 
Put the onions and fry.
Add sambar powder and fry Quickly.
Add tamarind juice,salt,asafoetida ,let it boil for 10 minutes.
Once the raw smell of sambar powder & tamarind is gone ,switch off the flame.
Serve hot with rice .

Vazhaithandu Curry / Poriyal / Banana Stem Stir Fry

Ingredients 

Vazhai Thandu / Banana Stem      : 1 long piece 
Moong dal                                        : 1 1/2 tbsps
Grated coconut                            : 1/2 cup 
Red chillies                                   : 2
Mustard seeds                              
Curry leaves
Salt
Asafoetida 
oil

Method

Soak moong dal for 15 minutes.
Peel the skin of vazhaithandu lengthwise.
Cut  round pieces horizontally and remove fibre by pulling out.
Place all the rounds in butter milk water to avoid decoloration.. 
Now chop the rounds into thin pieces and again put it in buttermilk water.
heat a kadai,add 2 tsps oil,put mustard seeds and 1 tsp urad dal.
Add Broken red chillies,curry leaves and fry.
Now add the vazhaithandu pieces,soaked moong dal,salt and mix well.
Add 2 tbsps water mix and close the kadai with a lid.
Cook on low flame for few minutes.
Open the lid mix,add grated coconut ,mix again and switch off the flame.
Serve hot.

Aloo Paratha

Ingredietns

Wheat flour                    : 1 1/2 cup
Boiled & mashed potato : 1 cup
Chopped onion              : 1/4 cup
Chopped green chillies   : 1/2 tsp
Garam masala powder   : 1 tsp
Jeera powder                : 1/2 tsp
Red chilli powder           : 1 tsp
Chopped coriander leaves   
Salt
Oil

Method

Knead the dough with salt,1 tsp oil and required amount of water and keep aside for 1/2 an hour.
Take the boiled potato in a bowl,add onion,masala powders,salt,coriander leaves and mix well.
Take a lemon sized ball from dough for each paratha and stuff 2 tbsps of potato 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 tomato sauce. 

    

Podi Idli

Ingredients

Idlis    : 6 ( Recipe Here ) 
Idli Milagai Podi : 2 tbsps ( Recipe here ) 
Sesame oil         : 2 tbsps

Method

Mix idli milagai podi & sesame oil in a wide plate.
Dip the idlis one by one till the pieces are coated with the milagai podi.
Sprinkle the rest of the podi on the idlis.
Serve. 

Fruit Salad with Condensed Milk

Ingredients

Homemade Condensed Milk     : 1 cup ( Recipe Here)  
Mixed Fruits                             : 1 1/2 cups ( i used Grapes,Banana,Apple,Pomegranate ) 

Method

Cut fruits into small bite sized pieces.
Add fruits in condensed milk and stir well.
Keep in refrigerator for an hour.
Serve..

Sambar without Dal / Instant Sambar

Ingredients

Onion         : 1 big
Tomato      : 2
Tamarind juice    : 1/4 cup
Mustard seeds
Curry leaves
Coriander leaves

To roast & Grind

Coriander seeds   : 1 tbsp
Red chilly              : 4 
Small onions          : 5 
Tomato                 : 1( small )
Pottukadalai / Roasted Gram Dal   : 3 tbsps
Oil 

Method

Heat oil in a pan, fry red chillies,coriander seeds,onion,chopped tomatoes,potukadalai for few minutes and let it cool.
Grind it to a smooth paste.
Heat 1 tbsp oil in a pan,add mustard seeds and curry leaves.
Add chopped onion,chopped tomatoes to it and fry.
Now add the tamarind juice,salt,turmeric powder and let it boil.
Finally add the paste ,mix well and allow it to boil for few more minutes.
Remove from flame and garnish with coriander leaves.
Serve hot with Idli or with Crispy Dosa. 

Saffron Milk / Kumkumapoo Paal

Ingredients

Milk        : 2 cups
Sugar      : 5 tbsps or to taste
Saffron Strands - a generous pinch 
Cardamom powder  : a pinch

Method

Soak saffron strands in  little milk .
Heat milk and allow it to boil.
Add soaked saffron,sugar,cardamom powder and allow it to boil on low flame for few minutes.
Serve hot.

Crispy Dosa

Ingredients

Parboiled rice      : 3 cup
Raw rice              : 1 cup
Urad dal               : 1 cup
Fenugreek seeds    : 1 tbsp
Roasted Rava         : 2 tbsps
Salt
Oil

Method

Wash & soak rice and dal seperately for 3 hours.
Soak fenugreek seeds along with urad dal.
Grind everything together to a firn paste.
Add salt and mix well.
Keep for fermentation overnight.
When the batter is fermented in the morning ,add rava and mix well.
Heat a tawa,drop a laddleful of batter on the tawa and spread it in a circular motion as thin as possible.
Drizzle little oil around it and let the dosa cook on low flame.
Flip and cook the other side.
Serve hot with chutney and Sambar.. 

Oats Masala Paratha

Ingredients

Wheat flour      : 1 cup
Oats                 : 1/4 cup
Grated ginger    : a pinch
Red chilli powder  : 3/4 tsp
Turmeric powser   : 1/4 tsp
Cumin seeds          : 1/2 tsp
Coriander leaves    : 2 tbsps
Salt
Ghee                      : 1 tbsp
Oil

Method

Mix all the ingredients except oil in a wide bowl and make soft dough.
Keep aside for 1/2 an hour.
Divide the dough into 10 equal portions and roll out.
Heat a tawa,cook the parathas with little oil spread around the edge.
Turn it over & cook the other side.
Serve hot ... 
For side dishes recipe Click Here