Red chilli pdr                      : 3 nos

Toamto                                : 1medium

Shallots                               : 6 nos

Salt to taste

Coconut oil                         : 1 tbsp

Mustard seeds                     : 1/2 tsp

 

Heat one tsp of coconut oil, add shallots to this and saute well. (You can also use big onion instead of shallots, in that case slice the onion) .  Reduce flame and add chilli pdr and   chopped tomato pieces. Saute for a minute and then switch off the stove. 

Add salt and grind this to a smooth paste.  Heat the remaining coconut oil and add mustard seeds, when it pops up add to the chammanthi.  Serve it with idli, dosa, appam or uthappam!!

 

Boiled rice or Idli rice           : 2 cups

Raw rice                                : 1 cup

Urad dal                                : 1/2 cup

Fenugreek                             : 2 tbsp

Salt to taste

Soak  both the rices together for 2 hours.

Soak urad dal and fenugreek together for 2 hours.  Grind urad dal and fenugreek together first and  then grind both the rices together. Add salt and mix all the batter together and keep it for fermentation for about 6 hours.
Mix well before making dosa, add required amount of water .

For making masala:


Potatoes                                   : 2 nos
Oil                                           : 1 tbsp
Onion                                      : 1 big
Green chillies                          : 2 nos
Ginger chopped                       : 1 tbsp
Turmeric pdr                           : 1/8 tsp
Salt to taste
Curry leaves                            : 1 sprig


Method:


Pressure cook potatoes, cool it and peel the skin. Mash it slightly.
Chop onion, ginger and green chillies and keep aside. 
Heat oil in a fry pan and saute chopped onion, green chillies and ginger for one minute. Then add the mashed potatoes to this, add very little water and a pinch of turmeric pdr. Mix well and cook it for one more minute. Add curry leaves and keep aside.

For the Red Chutney:

Method:

 
Heat dosa tawa pour one full ladle of the batter in the middle of tawa and spread in circular motion to make  dosa. Sprinkle one tsp of oil over the dosa.  When it is half cooked,  spread one spoon of  red chutney evenly using the back side of the spoon, over  the dosa.
Then take two tablespoons of potato masala and place it over one side of the dosa and fold it carefully.

Serve hot with coconut chutney or sambhar!!

Instead of using all these ingredients you can use bajji mix available in market.  Just mix required amt of water to this mix and the batter is ready!

Raw banana(vazhakka)                 : 1 

Besan (kadala maavu)                   : 1 cup

Rice flour                                      : 2 tbsp

Chilli pdr                                       : 1 tsp

Asafoetida                                     : 1/4 tsp

Baking soda (optional)                  : a pinch

Salt to taste

Water as needed

Oil for frying

Instead of using all these ingredients you can use bajji mix available in market.  Just mix required amt of water to this mix and the batter ie ready!

Peel banana into thin slices and put it in water adding a pinch of turmeric pdr and keep aside.

 Mix besan  with rice flour, salt, asafoetida pdr, baking pdr, chilli pdr and required amount of water to make a batter, it should not be too thick or thin. 

Heat oil in a frying pan. Wash the banana slices and drain it. Then dip each slices in the batter and deep fry it in hot oil till golden brown colour.

Pineapple  chopped                : 1 cup

Grated coconut                      : 1 cup

Green chillies                        : 2 nos

Mustard seeds                        : 1/4 tsp

Salt to taste

Curd                                      : 1/4 cup

Grated jaggery                      : 2 tbsp                            

For seasoning: 

Mustard seeds                      : 1/2 tsp

Red chilli                             : 1 break into two

Curry leaves                         : 1 sprig

Coconut oil                           : 2 tsp

Cook pineapple with salt adding very less  water. 

Grind coconut with green chillies and mustard seeds to a paste and add this to the cooked pineapple. Add jaggery and mix well. The curry should be thick.

Heat oil in a pan add mustard seeds, broken chilli. When it pops up add curry leaves and pour this to the curry.  This is a tasty side dish for steamed rice!

Boiled rice                           : 1 cup

Raw rice                              : 1 cup

Urad dal                              :1/4 cup

Fenugreek seeds                 : 2 tbsp 

For filling:  

 

Paneer cubes                       : 1 cup

Onion                                  : 1

Green capsicum                  : 1/2

Tomato                                : 1/2

Chilli pdr                             : 1/2 tsp

Green chilli                         : 1

Turmeric pdr                       : a pinch

Oil                                       : 1 tbsp

Salt to taste

To make dosa batter

Soak urad dal and fenugreek seeds together for 2 hours. Also soak the boiled rice and raw rice together for 2 hours seperately.

Grind it to a smooth batter, add salt and keep it for 6 hours to ferment.  Add required amount of water to this.

After 6 hours in room temperature the batter is ready for making dosa. 

To make filling:

Chop onion and capsicum finely.  Put the paneer cubes in hot water and keep aside.

Cut green chilli and tomato finely. 

Heat oil in a pan and add chopped onion, saute well and add chopped capsicum to this.  Saute again and add chopped green chill. Take out the paneer from hot water, crumble it and add this to the onion mixture. Add chilli pdr, turmeric pdr and salt to this, mix well. Add chopped tomato also.

Saute it well and remove from from fire, keep aside.

Heat dosa tawa and make dosa wirh the dosa batter drizzle oil over the dosa and keep the filling over the dosa. When it is cooked properly fold it and serve it hot with chutney or sambhar!!

Karimeen is usually found in backwaters of Kerala and  its a popular dish in Kerala.   Its a very tasty  dish! 

Karimeen                   : 2 nos

Chilli pdr                   : 1 tsp

Turmeric pdr             : 1/8 tsp

Pepper pdr                 : 1/2 tsp

Small onions             : 4 nos

Garlic cloves             : 2nos

Salt to taste

Lemon juice               : 1 tsp

Oil                              : 2-3 tbsp

Clean and wash karimeen well and make slits, with a sharp knife, on both sides of the fish. 

Grind chilli pdr, turmeric pdr, pepper pdr, salt, small onions and garlic cloves to a paste. 

Add lemon juice to this paste and marinate karimeen with this paste and keep it in fridge for 30 mins.

Heat oil in a frying pan and fry both sides of the marinated fish  till golden brown. 

Serve it hot with onion slices and lemon.  

Coriander leaves  chopped                     : 1 cup

Grated coconut                                       : 1/4 cup

Roasted chana dal                                  : 1tbsp

Ginger                                                    : 1/2 inch pc

Green chillies                                         : 2 or 3

Salt as required

Lime juice                                              : 1/2 tsp

Grind all the ingredients  except lime juice,  in a mixie to a smooth paste. Finally add the lime juice to it and serve with idli, dosa etc.

I f you want to season the chutney heat one tsp of oil and fry half tsp of mustard seeds and quarter spoon of urad dal. Pour it over the chutney.

Garlic cloves peeled                  : 12 nos

Shallots                                     : 6 nos

Tomato                                      : 1

Tamarind                                   : small lemon size

Salt to taste

Sugar                                         : 1/4 tsp

Curry leaves                              : 1 sprig

Asafoetida                                 : a pinch
Oil                                             : 1 tbsp

Roast & Grind 

Method:

I have already posted a chicken masala in this blog, but this one I made it in a different way. Its tasty, just try it!!

Chicken                      : 1/2 kg

Onion                         : 2 no

Garlic cloves              : 3

Tomato                       : 1

Chilli pdr                    : 1/2 tsp

Coriander  pdr            : 1/8 tsp

Almonds                     : 6 nos

Oil                              : 3 tbsp

Salt to taste

Coriander leaves        for garnishing

Pepper  corns            : 1/2 tsp

Cumin seeds             : 1/2 tsp

Coriander seeds        : 1 tsp

Grated coconut         : 1/4 cup

Cinnamon                 : 1" pc

Cloves                      : 3 nos

Turmeric pdr               : 1/8 tsp

Ginger garlic paste      : 1 tsp

Yoghurt                       : 1 tbsp

Pepper pdr                  : 1/2 tsp

Salt                             : 1/4 tsp

Cut chicken into medium size pieces and wash it well. Marinate it with turmeric powder, pepper powder, salt, ginger garlic paste and yoghurt. Keep it for 30 minutes.

Soak almonds in  water for 20 mins and grind it to a paste, keep aside.

Roast peppercorns, coriander seeds, cumin seeds, cinnamon, cloves and finally add grated coconut and fry it for a minute. Remove from fire, cool it.

Slice onion. Heat one tsp of oil in pan and fry the sliced onion and garlic cloves. 

Powder the roasted masala and add the fried onion and garlic and grind it to a smooth paste.

Grind tomato and keep aside.

In a non stick pan heat oil and add the ground masala and saute it well.

Reduce flame and add chilli pdr and coriander pdr to this and fry it till the raw smell goes.

Now add the chicken pieces and mix well, after 2-3 minutes add the ground tomato puree and 1/2 cup water,  salt and close the pan with a lid and let the chicken cook.  Add almond paste and mix well.


Switch off the stove when the gravy  covers the chicken pieces. Garnish with coriander leaves.

Coriander seeds               : 2 tbsp

Garlic cloves                    : 5 nos

Cumin seeds                    : 1tsp

Asafoetida                       : 1/4 tsp

Tomato                            : 1

Green chilli                     : 1 slit

Tamarind  paste               : 1 tsp

Chilli pdr                         : 1tsp

Pepper pdr                       : 1tsp

Salt to taste

Sugar                               : 1 tsp

Oil                                   : 1 tbsp

Coriander leaves chopped : 2 tbsp

Crush coriander seeds and garlic in a mortar and pestle.

Heat oil in a kadai add jeera and asafoetida.  Now add the crushed coriander seeds and garlic to this and fry for one minute and add the chopped tomato to this. Add slit green chilli also.

When tomato pieces become mushy reduce flame and add chilli powder and pepper pdr sugar and salt to this.

Mix well add the tamarind paste, 2 to 3 cups of water and let it boil for 2 mins. Remove from fire add coriander leaves. Serve hot with steamed rice!! A different type of tasty rasam is ready!!

Ripe banana                          : 2nos

Turmeric pdr                         : 1/4 tsp

Chilli pdr                              : 1/2 tsp

Green chillies                       : 3 nos

Grated coconut                     : 1&1/2 cup

Cumin seeds                         : 1/8 tsp

Raw rice                               : 1/4 tsp

Curd                                     : 1 cup

Jaggery                                : 1 pc

Salt to taste

Mustard seeds                     : 1tsp

Oil                                       : 1tbsp

Fenugreek seeds                 : a pinch

Dry red chilli                      : 1 break into 2

Curry leaves                       : 1 sprig 

Grind coconut, green chillies, raw rice and cumin seeds together to a paste and keep aside.

Cut banana into 2 inch pieces, remove the skin and cook it adding salt, turmeric pdr and chilli pdr with one cup of water. 

Banana will cook easily, when it become soft add jaggery. Add the coconut paste and mix well, boil for one or two minutes.  Whisk the curd,   and add it to the curry. Before adding the curd reduce the flame. Remove from fire before it starts boiling, add curry leaves.

Heat oil in a frying pan, add mustard seeds, broken chilli  and fenugreek seeds.  Fry it and add this to the curry......tasty pazham kaalan  ready!!

Ragi sprouts                     : 2 cups

Urad dal                           : 1/4 cup

Salt to taste

Oil as needed

Soak ragi for  12 hours. Then drain the water and tie it in a muslin cloth and hang it. Spray little water every 5 hours.  After 24 hours you can see tiny sprouts. Keep it for more time to get longer sprouts.

Soak urad dal for 1 hour.  Grind urad dal and sprouted ragi  seperately. Add salt and keep the batter overnight to ferment. 

Next day morning mix the batter well.  Heat a dosa tawa and pour one full ladle of the batter and make thin round dosa,  drizzle oil on the sides.  When it becomes crispy  remove it from the tawa. 

Serve it with coconut chutney or onion chutney  or any chutney of your choice.

Moong dal sprouts                          : 1/4 cup

Unnithandu chopped finely            : 1/2 cup

Green chillies                                 : 1 big 

Lemon juice                                   : 1tsp

Salt                                                 : very little

Soak whole moong for overnight and drain it  and tie it in a muslin cloth.  The moong dal will start germinating from the next day itself. 

Mix chopped unnithandu, these moong sprouts, chopped green chilli and salt together and finally sprinkle lemon juice over it. A tasty and healthy salad is ready!!

Ragi                                       : 1 cup

Salt to taste

Water as needed

Grated coconut                      : 3 tbsp

Soak ragi in water for 24 hours.  Then  drain it and tie it in a cloth and hang it till it germinates.  After one or two days it will start germinating. 

Then grind it in a mixie, to make a coarse powder.

Mix salt with the powder and sprinkle water slightly and mix it or rub it with finger tips. The flour should have a crumbled texture, do not add too much water.

Take the puttu mould / puttu kutti (a cylindrical vessel with a lid) put one tablespoon of grated coconut first, then add 2 handfuls of the flour and then again coconut scrapings and then the flour, finally some more coconut scrapings and close the puttu kutti with lid. 

Take the pressure cooker, remove the weight and boil some water in it. Then place the puttu kutti over it.  When the steam starts coming  reduce flame and steam it for few more seconds. Remove from fire and push out the steaming puttu with a skewer to a plate.  Serve it with Kadala curry!!

Urad dal                              : 2 cup

Salt to taste

Oil for frying

Soak urad dal  dor one or two hours. Drain the water and grind it in a mixie  to a smooth and fluffy batter.  Sprinkle water in the middle and salt, when it ground properly remove from the mixie. 

Heat oil in a kadai,  take the batter and make a ball shape and make a hole in the middle with the finger,  drop it hot oil, reduce  heat and fry till it became golden brown.

Drain the vada in the kitchen paper towel. 

Repeat the process with the remaining batter.

Make  sambhar,  I have already posted in this blog,  just check it... Moong dal sambhar.

Dip the vadas in warm water and squeeze out the water,  place it in a bowl and pour the hot sambhar over the vadas. Let it soak for sometime.  

Garnish with finely chopped onion and  coriander leaves!!

Paneer   cubes                    : 1 cup

Peas                                    : 3/4 cup

Green chillies                    : 2 nos

Ginger garlic paste            : 1 tsp

Red chilli pdr                    : 1/2 tsp

Coriander pdr                   : 1 tsp

Turmeric pdr                    : 1/4 tsp

Lemon juice                     : 1tsp

Kasoori methi                  : 1/4tsp

Oil                                    : 2 tbsp

Cashew paste                   : 1 tbsp 

Cream                              : 1 cup

Salt to taste 

Coriander leaves for garnishing

To fry and grind:

Onion                              : 2nos

Tomatoes                        : 2 nos

Cloves                            : 2 nos

Cinnamon                       :1/2" pc 

Heat oil in a pan and fry cloves and cinnamon, add sliced onion and fry till golden brown. Then add diced tomatoes to this and fry for a minute. Let it cool and grind it to a paste.

Shallow fry  paneer cubes in a pan  till it starts browning and keep aside. 

Heat oil add finger garlic paste and fry it till raw smell goes. Then add the onion paste to this and saute it for a minute or two.  Add chilli pdr, coriander pdr and turmeric pdr. Add the cashew paste along with a cup of water.

When it boils  add the peas and paneer to this.  when it starts boiling  add the cream to this and mix well.  Finally add the crushed kasoori methi and sprinkle garam masala over it.  Switch off the flame. 

Transfer it to the serving bowl and garnish with coriander leaves.

Blanch palak leaves and grind it with green chillies to a paste and keep aside.

Cooked Basmati rice          : 1 cup

Grated coconut                   : 1/2 cup

Green chillies                     : 2 nos

Mustard seeds                    : 1/4 tsp

Fried cashews                    : 6 nos

Oil                                      : 1 tsp

Heat oil in a kadai, add mustard seeds. When it pops up add chopped green chillies and grated coconut to this and saute it .  No need to change the colour of the coconut,  add cooked rice to this and saute it well, keep aside.

Cooked rice                     : 1 cup

Tomatoes                         : 2 nos

Chilli pdr                         : 1 tsp

Onion                              : 1 chopped

Garlic paste                     : 1 tsp

Turmeric pdr                   : a pinch

Salt to taste

Oil                                  : 1 tbsp

Heat oil in a kadai, add garlic paste and saute it well.

Add the chopped onion and saute it well. Add chilli pdr and turmeric pdr. Then add the chopped tomatoes and saute well till it becomes mushy, add salt and cooked rice, mix well. Switch off the flame.

Now spread the palak rice on a cake tin.

Then spread the cocnut rice over it.

Then spread the tomato rice on the top.

Bake it in an oven covered with aluminium foil for just five or ten  minutes. Take out from oven and garnish with fried cashews. Cut it into pieces and serve!!