Wheat flour         :1cup

Salt to taste

Oil                       : 2 tsp

For stuffing

Green chillies     : 2

Cumin powder    : a pinch

Chat masala        : a pinch

Coriander leaves : 1tsp chopped

In a bowl mix wheat flour, salt, oil and required amt of water and make a soft dough. Cover it and keep aside.

For filling: Boil the potatoes.Peel the skin and mash it. Add chopped green chillies, cumin powder, chat masala, a little salt and chopped coriander leaves and mix well and keep aside.

Now make the parathas with the dough.

Take one big lemon sized ball and roll out into a small circle. Keep one tbsp of the stuffing over it and close it like a dumpling, press down gently to flatten it.

Heat a tawa and place the rolled chappathi over it.




 When it starts cooking small bubbles can see on the sides and drizzle some oil around it an flip it over to cook the other side.  Apply little oil to this side also and cook until golden brown spots appear.

We can  also do this in a different way:  make a thin chappathi and spread the filling over it and cover it with another thin chappathi.

Then cook it the same way as before. By doing this way the filling won't come out when rolling.

• 4 nos Boiled eggs                
• 2 nos Onion                         
• 1 tbsp Ginger garlic paste     
• 1 Tomato                        
• 1 tsp Red chilli pdr              
• 1 tsp Coriander pdr              
• 1/4 tsp Turmeric pdr               
• Salt to taste
• 2 tbsp Oil                               
• 2 tbsp Grated coconut            
• Coriander leaves  for garnishing

Dry roast

• 1"pc Cinnamon                  
• 4 no. Cloves                        
• 1/4 tsp Poppy seeds               
• 5 nos Cashews                     
• 1/2 tsp Fennel seeds               

Method:

• Boil eggs and shell it, keep aside.

• Roast the ingredients under dry roast. Grind it  with fresh coconut to a paste and keep aside.
• Chop onions and tomatoes.
• Heat oil in a pan and saute chopped onion till it turns pink. Add ginger garlic paste and saute again. Reduce the flame and  add the chilli pdr, coriander pdr and turmeric pdr to this.
• When the raw smell goes off add chopped tomato to this. When it becomes soggy add the coconut paste and mix well.

• Add  one and a half cup of water to this and boil it. Then cut the eggs into two and add to this, reduce the flame.  Cook till the gravy becomes thick .  
• Remove from fire and garnish with chopped coriander leaves.
• Serve hot with rice or chappathi!!

Thatta vada or thattai is a crispy snack  like murukku  ideal for evening tea. 

Rice flour                  : 1cup

pottukkadalapodi

(roasted chana dal)    : 2 tbsp

Roasted urad dal pdr : 2 tbsp

Red chilli pdr            : 1/2 tsp

Butter (melted)          : 1/2tsp

Hing                           :1/4tsp

Sesame seeds             :1 tsp

Cumin seeds              : 1 tsp

Salt as required

Oil for frying

Method:

Powder roasted urad dal and roasted chana dal.

Soak chana dal in waterr for 30 mins.

Mix rice flour, urad dal flour, roasted chana dal powder, hing, salt, butter, sesame seeds, cumin seeds and chilli pdr together. Add the soaked chana dal to this.

   

                    Add sufficient water to this and make slightly stiff dough.

  

   Make small balls  out of this.

Take a zip lock bag and grease it with little oil and place a ball over this and flatten it as thinly as possible.

Heat oil in kadai and fry the flattened thattais in hot oil till crispy. Remove from fire and drain it paper towel. Repeat the same process with the remaining dough. After it cools store in an air tight container.

Dal vada                      : 10 nos

Yoghurt                       : 2 cups

Grated coconut            : 2 tbsp

Green chillies              : 2nos

Ginger                         :1/4"pc

Salt to taste

Kara boondi                :2tbsp

Chaat masala              : a pinch

Sugar                           : a pinch

Coriander leaves

(chopped)                    : 1tsp

Roasted cumin powder: a pinch

Make dal vada soaking and grinding urad dal.  I have already posted dal vada before. You can use the balance vada for making sambhar vada, rasa vada or thayir vada.

Take warm water in a bowl and put the vadas in that water for 2 mins. Squeeze the excess water.

Beat yoghurt till smooth and put the vadas in that for one or two hours.

Grind coconut, green chillies and ginger and little salt together to a paste. Add this to the yoghurt and mix, add a pinch of sugar also.

In a serving bowl arrange the vadas with the yoghurt.  

Sprinkle the boondi, cumin powder and chat masala over this vadas.

Garnish with chopped coriander leaves. 

• Basmati rice                   : 2 cups

• Eggs                               : 4 nos

• Onion                             : 2 nos

• Tomato                           : 2

• Clove                              : 3

• Cinnamon                       : 1" pc

• Bay leaf                          : 1

• Elaichi                            : 3 nos

• Biryani masala               : 1 tsp

• Green chillies                 : 2

• Ginger                            : 1"pc

• Garlic                             : 3 cloves

• Yoghurt                          : 2 tbsp

• Oil as required 

• Salt to taste

• Ghee 1 tsp

For garnishing

• Fried onion and chopped coriander leaves.

Method: 

• Boil eggs and shell it and just make slits with a sharp knife.Cut onion into thin slices. Chop tomatoes. Cut green chillies lengthwise. Grind ginger and garlic together to a  paste.

• Heat 1 tbsp ghee, add cloves, cinnamon, elaichi and  bay leaf and fry for a few seconds. Cook rice in a rice cooker adding 3 and a half cups water and fried garam masala along with the ghee and little salt. The grains should be separate.

• Heat oil (approx 2 tbsp) add thinly sliced onion and saute till it changes the colour. Add ginger garlic paste to this saute again for few seconds and add green chillies. Add biryani masala to this and saute a while and add chopped tomatoes. 

• Saute this till the tomatoes become soggy and add yoghurt. mix well. Finally add boiled eggs to this mix it and switch off the stove.

• Take a non stick pot, smear ghee on the pot. Spread half of the cooked  rice on this. Then spread the prepared egg masala over this. Again spread the remaining rice over this.Mix 1/4 cup milk with saffron or yellow food colour and sprinkle it over the rice. Melt a little butter and sprinkle, cover it with aluminium foil, then put on the lid.

• Heat an old tawa,  place the pot over the pan. Keep it in a low flame for 10 mins. Then switch it off. After 10 mins open the lid, sprinkle the fried onion and chopped coriander leaves over it. 

• Serve the biryani carefully without breaking the eggs.... Tasty Egg biryani is ready!

• You can also bake this in an oven. Instead of using a pan, do the whole process , layering , in a baking tray and bake it. 

Boiled rice                    : 1 cup

Raw rice                       : 1 cup

Urad dal                       : 1/4 cup

Fenugreek seeds          : 1 tsp

Salt to taste

Soak  both  rice together for 1 hour. Soak the urad and fenugreek together for 1 hour.

Grind the urad dal and fenugreek first. Remove from grinder and then grind the rice. Mix it well adding salt and keep it for fermentation for about 6 to 8 hours or overnight in a warm place.

After 8 hours the batter has risen and mix it well with a ladle.

Heat a dosa tawa and pour one full ladle of this batter on the tawa and spread it lightly to make a thick dosa.

 Sprinkle some oil on the sides of the tawa. Close it with a lid and cook for 2 or 3 mins. Then remove the lid and turn over the it and allow to cook the other side also.  

Serve it with chutney or sambhar or any side dish of your choice.

Variation: With the same batter onion uthappam, tomato uthappam or vegetable uthappam can be made. Only thing Just put the toppings over the batter immediately after spreading it over the dos tawa. When it cooks flip it over and cook the other side.... Tasty uthappam are ready to eat!!

Grated carrot        :1/2 cup

Red chillies           : 4 or 5

Coconut grated     :1/2 cup

Urad dal                :2 tbsp

Salt to taste

Tamarind paste    : 1/4tsp

For seasoning:

Oil                       : 1tbsp

Mustard seeds     : 1tsp

Urad dal              : 1/2tsp

Curry leaves        :1sprig

Method: 

Heat 1 tsp oil in a pan and fry red chillies and urad dal till it changes the colour.

Add grated carrot to this and saute for a few seconds. Remove from fire and grind it along with coconut. Add salt, tamarind paste and required amt of water to this and mix well.

Heat the remaining oil in a pan and  add mustard seeds, when it splutters add urad dal and curry leaves, fry for a few seconds and pour this to the chutney.  Serve with idly or dosa!

 

Cooked rice                    : 1 cup

Capsicum                       : 1medium

Onion                             :1 small

Sambhar pdr                  :1 tsp

Turmeric pdr                 : 1/4 tsp

Cashews(optional)        : few

Oil                                 : 1tbsp

Salt as required

Rice can be cooked fresh, if  left over cooked rice is there it also can be used for this. But the grains should be separate otherwise  it wont be tasty!

Chop onion and capsicum into small pieces.

Heat oil in a pan add cashews or chana dal also can be  used.  Then add the chopped onion and saute it till light pink. Add the chopped capsicum, salt and turmeric pdr. Saute it for a while,  and reduce the flame and add the sambhar powder.

  Mix well and finally add the cooked rice to this.  Stir gently that the rice gets mixed well with green pepper mixture. Capsicum rice is ready.... serve it hot with raita.

Ingredients:

Mint leaves             : 1/2 cup

Coriander leaves     : 1/2 cup

Green chillies         : 3 nos

Ginger                    : 1/2" pc

Salt to taste

Yoghurt                  : 1tsp

Lemon juice           : 1/2tsp

Method:

Grind mint leaves, coriander leaves, green chillies, ginger and salt together to a  paste. Mix yoghurt and lemon juice to this and mix well. This chutney it great with chat items.

Chicken pieces( thighs)      :  2 pcs

Onion                                  : 1                          

Tomato                                : 1

Ginger garlic paste              :1 tbsp

Cloves                                 : 3

Star anise                            : 1

Bay leaf                               : 1 

Pepper pdr                           : 1tsp

Coriander pdr                      : 1 tsp

Oil                                       : 2 tbsp

Salt as required

Coriander leaves chopped  : 1tbsp

For marination:

Yoghurt                               : 1tbsp

Salt                  

Chilli pdr                             : 1/2 tsp

Turmeric pdr                       : 1/4 tsp

Ginger garlic paste              : 1tsp 

 For grinding

Grated coconut                    : 3 tbsp

Fennel seeds                        : 1/2 tsp

Cashews broken                  : 1 tsp

Wash and cut the chicken thighs into medium size  pieces. Mix yoghurt, turmeric pdr, chilli pdr,salt and ginger garlic paste with chicken pieces and keep it for 30 mins.

Soak cashews in water for 10 mins. Grind this soaked cashews with coconut and  fennel seeds to a paste and keep aside.

Chop onion and tomato and keep aside.

Heat oil in a pan and fry cloves, cinnamon, star anise and bay leaf for 10 secs. Then add the ginger garlic paste and saute till the raw smell goes. Now add the chopped onions till slight pink colour. Then add the chopped tomato and pepper powder and coriander pdr to this and mix well.

When the chicken is cooked add the ground coconut to this and mix well. Check the gravy and add required water.

  Cook for a minute and remove from fire.

 Transfer to a serving bowl and garnish with coriander leaves.  Good combination for rice, chappathi or parotta!!

Moon dal             : 1/2 cup

Pumpkin              : 1/4 kg

Tamarind             : small gooseberry size

Tomato                : 1

Sambhar pdr        : 1tbsp

Turmeric pdr       : 1/4 tsp
Jaggery                : a very small pc (optional)

Salt as required

For seasoning

Ghee/oil               : 1 tsp

Mustard seeds      : 1 tsp

Curry leaves         : 1 sprig

Hing                     : a pinch

Wash and cook moong dal in a pressure cooker adding 2 cups of water. Mash it and keep aside.

Soak the tamarind in water and extract the juice or use 1/2 tsp of  tamarind paste.

Cut pumpkin into 1 inch long pieces and keep aside.

Cook the pumpkin and tomato in a pressure pan adding salt and turmeric pdr.  When it become soft add tamarind paste/juice to this, boil for 2 to 3 mins.  Then add the sambhar powder to this and boil again in a reduced flame for 3 or 4 mins. Now add the mashed dal and add water to this checking the consistency, it should be a little thin. You can add jaggery at this point, it will give a mild sweetness to the sambhar. When it starts boiling add coriander leaves and remove from flame.

Heat ghee in a kadai and add mustard seeds. When it pops up add curry leaves and hing to this. Pour this over the sambhar. Tasty sambhar is ready for idli or dosa!!

Variation:  If you are making onion sambhar,  just saute onion in a little onion and then follow the same method.

Ingredients

Noodles                 : 1 pkt(200gm)

Onion                    : 1 sliced finely

Garlic                    : 2 cloves chopped

Ginger                   : 1/2"pc chopped

Capsicum              : 1/2 sliced

Carrot                    : 1/2 cut thinly

Oil                         : 2 tbsp

Schezwan sauce    : 1 tbsp

Method:

Cook the noodles in hot boiling water as per the instructions on the cover.  Take out the noodles and wash it in cold water. Smear it with a little oil, to avoid sticking together. Keep aside.

For Koftas

Paneer(crushed)     : 1 cup

Potatoes(boiled)     : 4nos  

Bread crumbs         : 2 or 3 tbsp

Salt as required

Garam masala        : a pinch

Oil for frying

Method:

To make koftas

Mash potatoes and combine with salt, garam masala and bread crumbs. Make small lemon sized balls with this. Flatten this balls and place a small portion of crushed paneer inside this and close it and make even balls.




  Heat oil in a kadai and fry these balls in a low flame evenly till golden colour, keep aside.

For the gravy:

Green chillies        : 2nos
Ginger chopped     : 1tsp
Cloves                    : 2nos
Cinnamon               : 1"pc
Tomatoes                : 2nos
Cashews                 : 8pc
Poppy seeds           : a pinch
Milk                        : 1/4 cup
Butter                      : 1tbsp
Cream                     : 3tbsp
Chilli pdr                : 1/2tsp
Coriander pdr         : 1/2tsp
Salt to taste
Chopped coriander leaves for garnishing


Method:  

Soak cashews for 10 mins and grind it along with poppy seeds and keep aside.
Grind tomatoes into a puree and keep aside.
Heat butter in a kadai, fry cinnamon and cloves, then add green chopped green chilli and ginger. To this add chilli pdr and coriander pdr,  fry that till the raw smell goes. Then add the ground cashew paste and salt  to this.



 Now add the milk and cream  and mix well. Finally add the fried koftas to this. Simmer for a minute and remove from fire. Garnish with cream and chopped coriander leaves!




             

             

Rava                     : 1 cup

Moong dal            : 2 tbsp

Ghee                     : 2 tbsp

Salt to taste

For seasoning

Ghee                    :1tbsp

Urad dal              : 1 tsp

Chana dal            : 1tsp

Cashew nuts        : 2tbsp

Whole black pepper:1/2tsp

Cumin seeds        : 1tsp

Green chilli          : 1 chopped

Ginger chopped   : 1tbsp

Method:

Heat 1 tsp of ghee in a pan and add the rava and roast it, switch off the stove before it change the colour and keep aside.

Heat a liitle ghee in a kadai and fry moong dal for a min. Then add water (approx 3 and a half cups)

to this and cook it till the moong dal becomes soft. 

Add roasted rava to the moongdal ( the water in the dal will be  enough to cook the rava). Mix it, add salt and close it till the rava is done. Switch off the stove.

 

Heat remaining ghee in a pan, add urad dal, chana dal, cashew nuts, jeera and pepper. When it pops up add the ginger and green chilli chooped. Pour it over the pongal, mix it well.