• Heat dosa tawa and pour one full ladle of batter in the middle of the tawa  and spread it in a circular motion to make a thin dosa. 
• Drizzle some oil over it, when it is cooked properly flip it over to cook the other side.  Repeat the process with the remaining batter.

Serve it hot with coconut chutney or onion chutney.

Wheat flour                           : 2 cups 

Corn                                      : 1no

Salt to taste

Chilli pdr                              : 1 tsp

Cumin seeds                         : a pinch

Coriander leaves chopped    : 1 tsp

Oil required amt

Grate the corn to remove  kernels from the corn. 

Take wheat flour in a flat bowl, add chilli pdr, cumin seeds, salt and the corn kernels to this and add required amt of water to this slowly and make it into a stiff dough. Keep it closed for 10 mins.

Divide the dough into  big lemon sized balls and roll out into a 4 or 5 inch round paratha. 

Apply little oil with a spoon over it and fold it into half. 

Spread some oil over it  and fold again into a triangle. 

Then roll it again to make a normal size paratha. Make all the balls like this.

Heat a tawa and  place the paratha over it. When it puffs up flip it over and cook the other side also. 

 

Small brown spots will appear  now and smear a little oil over it and cook both sides evenly. 

Cook all the other parathas like this and serve it hot with yoghurt or pickle or any side dish as per your wish. 

Moong dal                    : 1cup

Red capsicum               : 1 small

Green capsicum            : 1/2

Onion                            : 1 small

Cumin seeds                 : 1/4 tsp

Red chilli pdr                : 1/2 tsp

Garlic chopped             : 1 tsp

Ginger chopped            : 1/2 tsp

Mustard seeds               : 1/2 tsp

Red chilli                      : 1 break into 2

Curry leaves                  : 1 sprig

Turmeric pdr                 : 1/8 tsp

Salt to taste

Asafoetida pdr              : a pinch

Kitchen king masala     : a pinch(optional)

Ghee                              : 2 tbsp

Coriander leaves to garnish

Chop Onion, ginger and garlic  finely and keep aside.

Cut red capsicum and green capsicum into small pieces and keep aside.

Wash & pressure cook moong dal in a pressure cooker adding turmeric pdr and required amt of water. 2 whistles will be enough and open it when cool. Just mash it with a spoon and keep aside.

In a frying pan heat ghee and add mustard seeds. When it pops up add cumin seeds, broken red chilli and curry leaves. Then add the finely chopped ginger and garlic. Saute it for a few seconds and add chopped onion to this and saute again till the onion becomes translucent. Then add chilli pdr and fry for 2 seconds and add the green capsicum pieces as well as red capsicum pieces to this. Saute for a minute and add the cooked dal to this. Add asafoetida pdr and kitchen king masala to this, mix well.

Check salt and add water if necessary. Boil for 10 seconds and remove from fire. Transfer to a serving bowl. Garnish with coriander leaves.

It is a tasty side dish for chappathi or steamed rice!

Corn                              : 1 

Onion                            : 1/2

Garlic                            : 1 clove

Carrot                            : 1 small

Beans                            : 6 nos

Tomato                          : 1 small

Melted butter                : 1 tsp

All purpose flour           : 1 tbsp

Milk                              : 1/2 cup

Salt to taste

Pepper pdr                     : 1/4 tsp

Spring onion for garnishing

Chop garlic and onion. Cut carrot, beans & tomato into small pieces.  Remove corn kernels from the corn with a sharp knife.

Heat butter in a pan, add chopped garlic and sauté for a few seconds. The add chopped onion and saute again.

Add flour to this and mix well. Then add the vegetables to that.

Sprinkle enough salt and add one cup of water. Let it boil for 2 minutes or till the vegetables become soft. 

 Then add the milk and stir it well. Boil it for a few seconds and remove from fire. 

Transfer into the serving bowl and sprinkle pepper pdr. Garnish with spring onion.

Maida                    : 1/2 cup

Sugar                     : 1 cup

Ghee                      : 1/4 cup

Cashew nuts          : 7 nos

Vanilla essence     : 4 drops

Orange colour      : 2or3 drops (optional)

Heat ghee in a wide fry pan and fry cashew nuts till golden brown.  Then reduce the flame and add maida slowly to that, keep stirring till it fried evenly and remove from fire.

In another pan add sugar  and add little water just to immerse the sugar and heat it to make a syrup. Boil it till gets one string consistency, add vanilla essence and colour, switch off the stove. 

 

 

Now no need to heat anything again, just add the fried maida to the syrup  keep on stirring, it will get thickened. When it is loose enough to spread in a plate pour this to the plate which is greased with ghee. Level the surface with a flat based small vessel.

When it is warm,  grease the knife and cut it into square or desired shapes. Let it cool and invert the plate to another plate and tap it gently, the burfis will be seperated and is ready to serve!!

Its very tasty.......try it!!

If you make sambhar powder and store it its easy to use that and make  sambhar whenever necessary. I usually fry the masala along coconut and grind it to make the sambhar and  wont add pepper or cumin seeds to the sambhar so my sambhar powder is also different.

Red chillies            : 200gms

Coriander seeds     : 100gms

Chana dal               : 3 tbsp

Fenugreek seeds    : 1 tsp

Asafoetida             : 1/2" pc

Oil                         : 1/2 tsp

Method:

Heat a fry pan, roast the chillies, coriander seeds, chana dal and fenugreek seeds one by one.  Remove from the pan and add oil to it. Then add the asafoetida and fry it.  Cool it and dry grind it to a powder.

Transfer it to a plate or paper to cool.  Store it in a container. 

Chicken drumsticks                : 3 pcs

Ginger garlic paste                 :  1 tsp

Red chilli pdr                         : 1 tsp

Garam masala pdr                  : 1/4 tsp

Turmeric pdr                          : 1/4 tsp

Salt to taste

Lemon juice                           : 1 tsp

Onion                                     : 2 nos

Coriander seeds                     : 1tsp

Cloves                                    : 3 nos

Bay leaf                                  : 1

Pepper corns                           : 1/2 tsp

Green cardamom                    : 3 nos

Star anise                                : 1

Cumin seeds                           : 1/2 tsp

Sesame seeds                          : 1 tsp

Garlic                                      : 1 clove

Tomato                                    : 2

Grated coconut                        : 2 tbsp

Oil                                            : 2 tbsp

For the gravy

 

Chilli pdr

Salt

Remove skin and wash the chicken pieces well.

Mix the chilli pdr, garam masala, ginger garlic paste, salt,  turmeric pdr & lemon juice together and  rub it well over the chicken pieces  and keep it for 30 mins.

In a non stick pan heat one tablespoon of oil and add the whole garam masala. Then add the coriander seeds, cumin seeds, sesame seeds, chopped garlic and grated coconut. Saute it till it slightly changes the colour. 

Add sliced onion pieces and saute again till the onion changes colour. 

Cool it and grind it to a paste and keep aside.   Grind tomato into a puree,

In a non stick fry pan heat the remaining oil and add  the tomato gravy and the onion paste, saute it in a reduced flame.  for 2 mins and add the chilli pdr  and the salt,  mix well and saute again for 4 to 5 mins and add the marinated chicken pieces. Add a cup of water, cover it and cook for 15 mins or till the chicken becomes soft. Stir it in the middle. 

Remove from fire when chicken is cooked well and the gravy is semi thick.

Sprinkle coriander leaves over it, Serve hot!

Moong dal (split)                   :  2oogms

Jaggery                                  : 450 gms

Coconut milk(thick)              : 1 cup

Thin coconut milk                 : 4 cups
Rice powder                          : 2 tbsp

Ghee                                      : 1 tbsp

Coconut cut into small pcs    : 1 tbsp

Dry ginger powder                : 1/4 tsp

Roast the moong dal  in a fry pan in a low flame for a minute, then remove from fire and wash it. Pressure cook the dal adding 1 cup of water, after 3 to 4 whistles remove from fire and let it cool.




Take a thick wide bottomed pan add jaggery and water to this and heat it till the jaggery dissolves. Then filter the jaggery solution to remove the impurities.



Open the cooker and mash the cooked dal, add this to the jaggery. Add the  rice powder to the thin coconut milk and add this mixture to the dal and let it boil in a reduced flame for 4 to five minutes, stir it in the middle. Check the consistency, it should not be too thick.
Then add the thick coconut milk and mix well. After adding thick coconut milk dont allow it to boil.
Remove from fire.
Heat ghee in a fry pan, add the coconut pieces and fry it till golden brown and pour it to the payasam. Tasty cheruparuppu pradhaman ies ready!!