Vidhu's kitchen

Classic Combo - 34

Idli + Tiffin sambar + Sambar vadai + Coconut chutney

Idli Recipe - Click here
Tiffin sambar recipe - Click here
Coconut Chutney recipe - Click here
Ulundu vadai recipe - Click here
Sambar Vadai recipe - Click here

Classic combo - 40

Ulundu vadai Recipe - Click here
Coconut Chutney - Click here
Sambar Vadai - Click here
Idli - Click here

Capsicum Paruppu Usili

Ingredients

Toor dal - 1 cup

Bengal gram dal - 3/4 cup

Chopped green capsicum - 1 cup
Green chillies - 5
Red chillies - 3
Salt
Asafotida
Oil
Mustard
Curry leaves
Turmeric powder

Method

Soak toor dal & bengal gram dal for 2 hours.
Drain and grind coarsely with green chillies, 2 red chillies and salt.
Steam cook the ground dal or microwave it for 5 mins and crumble it with hands without any lumps.
Heat oil in a kadai then put mustard ,curry leaves, red chilli, and asafoetida.

Add chopped capsicum , little salt and fry.
Then add crumbled dal and mix.

Let it cook for few minutes and remove from flame.
Serve hot .

Aloo Poha / Batata Poha

Ingredients

Poha : 2 cups
Cooked and peeled potato cubes : 1/2 cup
Frozen Green peas : 1/4 cup
Chopped onion : 1/4 cup
lemon juice : 1 tsp
Turmeric powder : 1/4 tsp
Green chillies : 2
Grated ginger : a pinch
Curry leaves
Mustard seeds
Oil
Salt

Method

Place the poha in a sieve , wash it in running water, drain and keep aside.
Heat oil in a pan , add mustard seeds.
When they crackle ,add onion , chopped green chillies , curry leaves and fry.
Add turmeric powder , green peas, cubed potatoes , mix and cook on low flame.
Now add washed and drained poha to it and mix everything well.
Add 2 tbsp water , mix and cook.
Finally add lemon juice , mix and remove from flame.
Serve hot

Brown rice & Mixed dal dosa

Ingredietns

Brown rice : 1 cup
Mixed dal : 1 cup ( toor dal , chana dal , urad dal , moong dal )
Red chillies : 4
Green chilles : 4
Chopped onion : 1/2 cup
Asafoetida
Salt
Curry leaves
Oil

Method

Wash and soak brown rice and dal , chillies together for 3 hours.
Grind caorsely with required salt.
Add chopped onion , asafoetida ,curry leaves and mix well.
Heat dosa tawa, pour 1 ladle of batter and spread as round.
Put oil on sides and cook both sides till crispy.
Serve hot with coconut chutney..

Aloo matar Dhaba style

Ingredients

Onion : 2 cups
Tomato : 1 cup
Ginger + Garlic paste : 1 tbsp
Red chilli powder : 1 tbsp
Green chilli : 1
Coriander powder : 1/2 tbsp
Garam masala powder : 1 tsp
Green peas : 1 cup
Boiled potato : 3 nos
Oil
Ghee
Salt
Coriander leaves

Method

Cook green peas with little salt until they are soft and keep aside.
Heat 1 1/2 tbsp oil in a kadai , add chopped onion and fry.
Add chopped tomatoes,ginger + garlic paste , salt and cook until mixture turns mushy.
Remove from flame , cool and blend to a smooth paste.
Heat the same kadai with 1 tbsp ghee , t1 tsp oil , add cumin seeds, chopped green chilli and fry.
Reduce the flame , add coriander powder, red chilly powder and fry.
Add the onion mixture, salt and some water.
Bring to boil , add garam masala powder and mix.
Garnish with coriander leaves and serve hot with poori.
Enjoy.... :)

Chow chow stir fry / Chayote Poriyal / சௌ சௌ கறி / சௌ சௌ பொரியல்

Ingredients

Chow chow / Chayote ( chopped) - 1 cup

Coconut - 1/4 cup

Red chilly - 2
Salt
Oil
Curry leaves
Urad dal

Method

Peel and cut chow chow to medium sized pieces.

Heat oil in a pan, season with mustard, urad dal, red chillies and curry leaves.
Add chopped chow chow , mix well.
Add salt,a pinch sugar and 2 1tbsp water.
When chow chow cooked add coconut.
Remove from flame and serve hot...

Maravalli Kizhangu Adai / மரவள்ளி கிழங்கு அடை

Ingredients

Peeled & chopped tapioca : 2 cups
Idli rice : 1 cup
Toor dal : 1/4 cup
Urad dal skinned : 1/4 cup
Green Moong dal : 1/4 cup
Red chilly : 4nos
Green chilly : 2 nos
Black pepper : 1/4 tsp
Currly leaves
Salt
Asafoetida
Oil

Method

Wash & soak rice and dal together for 2 hours.
Grind soaked rice - dal mixture, red chillies , green chillies , pepper and salt coarsely.
Now add finely chopped tapioca and grind for few more minutes.
The batter should be thick .
Add curry leaves , asafoetida and mix well.
Heat dosa tawa, pour 1 ladle of batter and spread as round.
Put oil on sides and cook both sides till crispy.

Serve hot with Avial ..

Enjoy...

Quick Besan flour Bonda / கடலை மாவு போண்டா

Ingredients

Besan flour : 3/4 cup
Rice flour : 2 1/2 tbsp
Chopped onion : 1/4 cup
Ginger chopped : a pinch
Green chillies chopped : 1 tbsp
Red chilly powder : 1/2 tsp
Turmeric powder : 1/4 tsp
Asafoetida : a pinch
Sodium bi carbonate : a pinch
Salt
Curry leaves
Oil

Method

In a wide bowl add onion, besan flour, rice flour, ginger , green chillies , red chilly powder, turmeric powder , asafoetida , soda , salt , curry leaves and mix everything well.
Add water little by little and mix until you get vadai batter consistency.
heat oil in a kadai , drop small amount of batter directly into the hot oil.
Fry until golden brown.
Remove and serve hot.

Tea time combo / Classic Combo

Potato Bonda / Aloo Bonda

Rava Kesari

Coconut Chutney

Classic Combo - 32

Ven pongal + Ulundu vadai + Coconut Chutney + Mint chutney + Tomato Chutney + Tiffin sambar

Ven pongal recipe - Click here
Coconut Chutney - Click here
Red chutney - Click here
Green chutney - Click here
Tiffin sambar - Click here
Ulundu Vadai - Click here

Vella pidi kozhukattai / வெல்ல பிடி கொழுக்கட்டை / Sweet pidi kozhukattai

Ingredients

Rice flour. : 1 cup

Jaggery. : 3/4 cup

Water. : 1 cup

Grated coconut. : 1/4 cup

Cardamom powder. : a pinch

Ghee. : 1 tbsp

Method

Dissolve jaggery in water and heat .

Strain and heat again.

Add grated coconut , cardamom powder , ghee and mix.

Once it boils , simmer and add rice flour slowly and mix well till it forms a thick dough.

Remove from flame and let it cool.

Apply little oil / ghee in your palm , take a small lemon size dough and make a ball.

Just press it by your fingers .

Grease idli plate with oil , steam cook the kozhukattai fot 10 minutes.

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

Pasta in white sauce

Ingredients

Pasta : 1 cup
Butter : 2 tbsp
Refined flour : 1 1/2 tbsp
Milk : 1 1/4 cup
Oregano : 1/4 tsp
Pepper : 1/2 tsp
Basil leaves
Salt

Method

Boil pasta in enough water with little salt.

Drain it and add 1/4 tsp olive oil to the pasta to keep it from sticking.

Heat a pan , melt butter over low flame.

Add refined flour , salt into the butter and fry for few minutes on low flame.

Slowly add milk , stirring continuously.

Continue cooking until smooth and thicked.

Add cooked pasta ,crushed pepper and mix.

Add little water and mix.

Add oregano , basil leaves and give a good mix.

Remove from flame and serve hot.

Classic combo 31

Peas paratha recipe - Click here
Quick vegetable rice - Click here

Bhindi Curry / Bhindi Masala gravy

Ingredients

Bhindi / ladies finger : 1 cup
Onion : 2 nos
Tomato : 3 nos
Ginger - garlic paste ; 1 tbsps
Cashewnut : 1 tsp
Chilly powder : 1 tsp
Garam masala powder : 1 tsp

Cumin powder : 1/2 tsp
Salt
Oil

Method

Wash the bhindi and let it dry for some time.

Chop the bhindi into 1 inch pieces.

Heat 2 tbsp oil in a pan , add chopped bhindi and salt.

Fry them till they get crisp.

Remove from flame and keep aside.

Soak cashewnuts in warm water for 10 minutes.
Heat oil in a pan,add the chopped onion and fry till translucent.
Add chopped tomatoes ,and cook till the tomatoes are tender.
Now add red chilly powder,garam masala powder,ginger garlic paste ,mix and switch off the flame and let it cool.
Run the onion mixture in a blender with the soaked cashewnuts to a smooth paste.

Return to the same pan,add required salt , 1/4 cup water and let it boil for few minutes on low flame.

Add cumin powder and mix well.

Add the bhindi now , mix well , boil for few minutes .

Remove from flame .

Serve hot with roti..

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..

Bengali Luchi / Bengali Puri

Ingredients

Maida : 1 cup
Ghee : 1 tbsp
Salt
Oil

Method

Take a wide bowl , add maida , ghee , salt and mix well.
Knead into a soft dough using enough warm water.
Cover with a cloth and keep aside for 1/2 an hour.
Knead the dough once again , make small balls, roll out into small circles.
Heat oil in a kadai , fry the poori till golden brown.
Serve hot ..
Enjoy

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