Paneer 65

Ingredietns 

Panner cubes           : 1 cup
Corn flour                : 1 tbsp
Maida                      : 2 tbsps 
Rice flour                 : 1 tbsp
Red chilly powder    : 1 tbsp 
Garam masala powder  : 1 tsp
Ginger - Garlic paste     : 1 tsp
Pepper powder             : 1/2 tsp
Curd                             : 2 tbsps
Salt
Oil 

Method

In a wide bowl  put corn flour,maida,rice flour,salt,red chilly powder,garam masala powder,pepper powder,curd and mix all the ingredient well to a smooth paste. 
Add little water to slightly dilute the paste.
Heat oil in a frying pan.
Gently add the paneer cubes into the masala paste and mix well.
Deep fry it in oil until they become crisp and golden brown colour.
Serve hot...

Tulsi Tea - Tea Recipes

Ingredients

Tulsi leaves        : 6 nos
Tea powder       : 1/2 tsp 
Crushed ginger  : 1/2 pinch 
Sugar                 : 1 tsp
Water                : 1 cup

Method

Boil water in a pan,add tea powder,sugar ,tulsi leaves and crushed ginger .
Boil for 5 minutes and remove from fire.
Strain into serving cups.
Garnish with few tulsi leaves and serve hot.. 

Classic Combo - 11

Vegetable Biryani + Veg Kurma + Cucumber Raita + Tomato Soup + Curd Rice   

Vegetable Biryani Recipe

http://www.vidhuskitchen.in/2010/01/vegetable-briyani.html


Vegetable Kurma Recipe 

http://www.vidhuskitchen.in/2010/01/mixed-vegetable-kurma.html

Curd Rice Recipe 

http://www.vidhuskitchen.in/2012/11/curd-rice-thayir-sadam.html 

Semiya Bagalabath / Curd Semiya

Ingredients 

Roasted Semiya     : 1 cup 
Water                    : 2 1/4 to 2 1/2 cups
Curd         : 1/2 to 3/4 cup
Mustard seeds
Green chilly
Ginger
Curry leaves
Salt
Oil

Method

Boil water with required salt ,add the roasted semiya and allow it to cook completely.
Once done remove from flame and let it cool.
Heat 1 tbsp oil in a frying pan,add mustard seeds and allow it to crackle.
Add chopped green chillies,gonger,curry leaves and fry.
Add the tempering to the cooked semiya,mix well. 
Now add the curd and mix everything well.
Garnish with coriander leaves and seedless grapes..
Serve with any pickle.

Classic Combo - 10

Rava Kesari + Idli + Vadai + Chutney + Sambar  

Rava Kesari Recipe 

http://www.vidhuskitchen.in/2013/10/rava-kesari.html

Idli Recipe 

http://www.vidhuskitchen.in/2013/03/how-to-make-soft-spongy-idly-with-step.html 

Coconut Chutney Recipe

http://www.vidhuskitchen.in/2010/01/coconut-chutney.html 

Tiffin Sambar recipe ( without dal) 

http://www.vidhuskitchen.in/2014/01/sambar-without-dal-instant-sambar.html 

Tiffin sambar  method 1 ( with Moong dal) 

http://www.vidhuskitchen.in/2012/11/tiffin-sambarthanni-sambar.html

Tiffin Sambar Method 2 ( with Toordal) 

http://www.vidhuskitchen.in/2010/10/tiffin-sambar-without-coconut.html

 

Karadayan Nombu Adai Recipe ( Salt )

Ingredients 

Rice flour        ; 1 cup
Black eyed peas  : 2 tbsps
Grated coconut    :  2 tbsps
Green chilly          : 2
Chopped ginger    : 1/2 tsp 
Water                   : 1 1/2 cups
Curry leaves
Salt
Asafoetida
Mustard seeds

Method

Roast black eyed peas with little oil and soak in water for 1/2 an hour.
Roast rice flour for few minutes. 
Heat oil in a pan,add mustard seeds,chopped green chillies,ginger curry leaves and fry.
Add water,salt,asafoetida,coconut,soaked black eyed peas and let it boil.
When the water comes to a full boil,slowly add the rice flour,mix and cook.
Remove from fire and let it cool.
Take litlle dough,make them into ball,flatten it and make a hole in the center.
Place them in a idli streamer and steam cook for 10 minutes.
Serve hot with butter.

Karadaiyan Nombu Adai Recipe ( Sweet)

Ingredients

Rice flour          : 1 cup
Black eyed peas  : 1tbsp
Jaggery             : 1 cup
Grated coconut  : 1/4 cup 
Water                : 1 1/2 cups
Cardamom powder 
Ghee 

Method

Roast black eyed peas with little oil and soak in water for 1/2 an hour.
Roast rice flour for few minutes.
Add water in a pan,put jaggerylet it boil until the jaggery has melted.
Strain it and boil again.
When the water has come to boil add the soaked black eyed peas,grated coconut,cardamon powder and let it boil.
Add rice flour slowly,mix and cook .
Remove from fire and let it cool.
Take litlle dough,make them into ball,flatten it and make a hole in the center.
Place them in a idli streamer and steam cook for 10 minutes.
Serve hot with butter.

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...