Fish (like sardines, silver white)       : 1 kg

Chilli pdr                                           : 1 tbsp

Coriander pdr                                    : 1 tsp

Turmeric pdr                                     : 1/4 tsp

Tamarind juice                                  : 1/2 cup

Shallots                                             : 10 nos

Green chillies                                    : 2
Garlic cloves                                     : 4 nos
Ginger chopped                                : 1 tbsp

Fenugreek powder                            : a pinch

Coconut milk                                    : 1/2 cup

Lime juice                                         : 1 tsp

Salt to taste
Coconut oil                                       : 2 tbsp
Curry leaves                                      :1 sprig

Wash the fish pieces  well and marinate it with salt, turmeric pdr and lemon juice.

Mix chilli pdr, coriander pdr, turmerc pdr together with very little water to make a paste.
Chop shallots and  green chillies. 

Heat oil in a claypot, add chopped shallots, green chillies and garlic cloves.  Saute well and add the paste and saute again for one more minute.  Then add the fish, tamarind juice and salt to this. Let it boil for 2 minutes.  Reduce flame, then add the coconut milk to this, mix slowly. Switch off the flame. Add curry leaves.

For dough:

Wheat flour                        : 2 cups

Salt to taste

Oil                                      :2tsp

Water as needed

For the stuffing:

Shredded cabbage             : 2 cups

Green chillies                    : 2no

Cumin seeds                     : 1/2 tsp

Garam masala pdr             : 1/2 tsp

Salt as required                 

Oil                                     : 1 tsp

Coriander leaves chopped : 1 tbsp

In a bowl mix wheat flour salt and oil together and add water as required  to make a soft dough.  Cover it and let it rest for 20 mins.

Heat oil in a pan add cumin seeds, let it pop add chopped green chillies stir it and add  the grated cabbage and salt,  saute it till the cabbage is soft and the moisture got absorbed, add the garam masala mix it and switch off the flame. Add the chopped coriander leaves.

Divide the dough into big lemon sized balls. Take one ball and roll it up to a small round shaped paratha. Place one tbsp of the cabbage mixture and fold it like a sac.

Flatten it and roll it into the size of usual paratha.

Idli batter                             : 2cups

Shallots                               : 4 nos

Vegetables  chopped           : 1 cup

Green chilli                         : 2 nos

Mustard seeds                     : 1/2 tsp

Cumin seeds                       : a pinch

Oil                                      : 1 tbsp

Coriander leaves chopped  : 1 tbsp

For preparing idli batter I already posted it while making Idli.

We can use vegetables like carrot, beans, capsicum, corn etc. Chop the vegetables finely.

Heat oil in a kadai add mustard seeds and cumin seeds.  When it pops up add chopped shallots and saute them. Then add the chopped vegetables and salt. Sprinkle some water over it and stir it till it cooks. No need to cook the vegetables fully, it'll cook while steaming along with the idli.

Remove from fire and add chopped coriander leaves. Allow it to cool.

Mix it with the idli batter and pour it evenly to the idli mould. Steam it for 10 to 15 mins. 

The vegetable idli is ready and have it with chutney or any side dish of your choice. 

Brinjal/Eggplant                       : 1cubed

Onion                                       : 1chopped

Chilli pdr                                  :1/2 tsp

Green chilli                              : 1 slit lenghtwise

Oil                                            : 1 tbsp

Salt to taste

Cut egg palnt into small cubes and put it in water.

Heat oil in a kadai, add chopped onion and saute it.  Add green chilli and cubed brinjal. 

Saute for a while add salt and chilli pdr, mix well. Sprinkle little water and close it for 2 or 3 minutes.

Open the lid and stir it, keep it for some more time in a reduced flame.  

Remove from the fire and serve it as a side dish for steamed rice.

Urad dal                   : 1/4 cup

Idli rice                    : 2 cups

Aval/poha                : 1/2 cup

Fenugreek seeds      : 1tbsp

Salt to taste

Oil as needed

Soak urad dal and fenugreek seeds together for 3 hours. Soak idli rice separately for  3 hours.

 Grind it separately to a smooth batter.  Before grinding  soak poha for 5 minutes, squeeze and grind it  along with rice.  Add salt and mix the batter, keep it for at least 6 hours or overnight to ferment.

Mix the batter well before making dosa.

Heat a nonstick tawa, on medium heat add a full ladle of this batter spread it slightly to make a small thick dosa drizzle oil on the sides and let it cook. You can see lots of holes on the dosa.




Flip it over to cook the other side. Remove from tawa when it is done.  Serve hot with coconut chutney or your  any of favourite side dish.

• You can add a pinch of baking soda also, it will make it more fluffy!

Rice flour                              : 2 cups

Salt to taste

Water as needed

Mustard seeds                       : 1 tsp

Red chilli                              : 1 break into 2
Urad dal                                : 1/2 tsp
Chana dal                              : 1/4 tsp

Green chillies                        : 2no chopped

Broken cashews                    : 6 nos

Grated coconut                      : 1/2 cup 
Oil                                         : 1 tbsp
curry leaves                           : 1 sprig

Boil water, add salt.  Add the boiled water little by little to the rice flour, mix it with a spoon  to make stiff dough. Smear some oil in the hand and knead it well with hand.

Take a portion of the dough fill it in a idiyappam press and squeeze it to the idiyappam plates or idli plates,  steam to cook. 

Now the idiyappam  is ready. We have to separate the strands of it.

Heat oil in a kadai add the mustard seeds, when it pops up add the broken red chilli, urad dal,chana dal,  broken cashews, chopped green chilli and curry leaves. 

Fry for a few seconds and finally add the grated coconut.  

Again fry for a few seconds and add the separated strands of idiyappam to this and mix well. 

Nice and tasty idiyappam is ready to serve. Transfer it into a serving bowl. It can be eaten with or without chutney or stew. 

Potato                          : 1 big

Cauliflower florets      : 2 cups

Onion                          : 1 chopped finely

Minced ginger             : 1 tsp

Minced garlic              : 1 tsp

Chilli pdr                     : 1 tsp

Turmeric pdr               : 1/8 tsp

Cumin pdr                   : 1/8 tsp

Garam masala             : a pinch

Salt to taste

Oil                               : 1 tbsp

Coriander leaves for garnishing

Peel the skin of the potato cut into cubes and  put it in water.

Put the cauliflower florets in boiled water with salt for 5 mins.

Heat oil in a pan  add finely chopped onion. When onion becomes soft add minced ginger and garlic to this and saute for 2 minutes. Then add the potato and cauliflower to this, add salt and required amt of water and let it cook.

When it almost cooked, simmer the flame and add the chilli pdr, turmeric pdr, cumin pdr and garam masala, stir it well.  Roast the potato and cauliflower for 2 mins and remove from flame.  Garnish with coriander leaves.

I made paneer from 2 litres of full cream milk. Boil milk in a thick bottomed vessel.

When it boils add 2 tbsp of lemon juice to this. The milk will curdle, if not add more lemon juice.

Pour it in a muslin cloth slowly to remove the whey.

Squeeze out the remaining liquid.

Hang it for sometime, then place a heavy object over this (I used mortar for this)  for 30 to 40 minutes. Then place it on the chopping board and cut into cubes.



This paneer cubes can be used for making any type of paneer dishes.

Ingredients:

Method:

Roast chillies and coriander in a low flame till it is aromatic, Cool it and dry grind it to a powder and keep aside.
Chop onion finely. Grind tomato to a paste and keep aside. Cut the capsicum into thin strips.
In a fry pan heat oil, add the finely chopped onion and saute it. Add ginger garlic paste and saute again. Then add the ground chilli coriander powder. Stir it for a minute in a low flame and add the tomato paste.

Stir it for 5 to 7 minutes and add the capsicum julienne to that mix well. Add 1/2 cup of water  and salt to this and let it boil till it reduces half.  Then add the paneer cubes, crushed kasoori methi and finally add the cream , mix well.

 Sprinkle garam masala over it, gently stir it. Remove from fire.

Transfer to a serving bowl, if desired add some more cream.

• Here my recipe is a bit gravy type, you can also made dry version of kadai paneer.  Then reduce the amt of water to half and no need to add cream while cooking. Just garnish it with cream.

Potatoes                           : 3 nos

Tomato                            : 1 big

Onion                              : 1 big

Green chilli                     : 1no

Ginger garlic paste          : 1tsp

Chilli pdr                         : 1 tsp

Coriander pdr                  : 1tsp

Turmeric pdr                   : 1/8 tsp

Cream                             : 2 tbsp

Oil for frying

Salt to taste

Coriander leaves  for garnishing

Boil potatoes. Remove skin and mash it well. Add  chopped green chillies, salt, half spoon of ginger garlic paste to this, mix well and make small lemon sized balls.  Fry it in oil and keep it on a paper towel to drain the excess oil. Keep aside.

Chop onion finely.  Grind tomato to a paste. 

Heat 1 tbsp oil in a fry pan, add chopped onion and saute it well. add ginger garlic paste and saute again. Reduce the flame and add chilli pdr and coriander pdr and turmeric pdr,  fry for a few seconds and add the tomato paste to this, add salt and mix well.

Add cream to this and mix again.   Boil for a minute and switch off the flame.

Add the fried koftas just before serving, otherwise the koftas will break.  Garnish with chopped coriander leaves. 

Raw rice                          : 1/2 cup

Jaggery                            : 1/2 kg

Ghee                                : 3 tbsp

Cashew nuts                    : 10nos

Cardamom pdr                : a pinch

Wash the rice well. Cook the rice in  a pot or even in pressure cooker. The rice should be soft but not overcooked. If it is cooking a pressure cooker 2 or 3 whistles will be enough. 

Melt jaggery  adding little water. When it melts completely remove from fire and filter it to remove the impurities. 

Pour it to the cooked rice and boil it till it starts thickening. Stir it well, add 2 tbsp ghee to this slowly. Mix it well, keep stirring for a few minutes till the payasam reaches a saucy consistency.   Remove from fire. 

Break the cashew nuts into 2 or 3 pieces.  Heat the remaining ghee add the broken cashew nuts fry it till golden brown and pour it to the payasam. 

Cool it and transfer it to a serving bowl.  Delicious  nei payasam is ready!

Raw rice                               : 2 cups

Beet root                              : 1/2

Green chilli                          : 1

Cumin seeds                        : a pinch

Idli/dosa batter                    : 1 ladle (optional)

Oil as needed

Soak the raw rice for one hour.

Peel the skin of the beetroot, wash it and cut it  roughly. Boil the beetroot pieces for 5 minute. Then drain it and keep aside.

Drain the rice and grind it coarsely. Now add the boiled beetroot pieces, green chill and cumin seeds to this and grind again to a smooth paste. Add required amount of water to make a consistency of a dosa batter. Add one ladle of idli/dosa batter to this, this is optional, it  will make the dosa softer.

Add salt and mix well. 

 

Heat a dosa tawa and pour one ladle of dosa batter in the middle of the tawa and spread it evenly to make a round shape. Drizzle half teaspoon of oil  over it and when it cooked on one side flip it over to cook the other side.  When it is crispy remove from fire and repeat the process with the rest of the batter. 

Serve it hot with coconut chutney!