Manathankali puli

Manathankali puli

December 08, 2017

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Ingredients:




  • Manathankali                                   : 1 cup
  • Small onions                                    : 6 nos
  • Chilli pdr                                          : 1 tbsp
  • Coriander pdr                                   : 1 tbsp
  • Fenugreek seeds                               : 1/4 tsp
  • Green chilli                                      : 1 
  • Ginger                                              :1/2" pc
  • Tamarind                                          : 1 lemon sized ball
  • Grated coconut                                 : 1 cup
  • Oil                                                    : 1 tbsp
  • Turmeric pdr                                    : 1/8 tsp
  • Salt to taste

For seasoning:


  • Mustard seeds                                   : 1 tsp
  • Red chilli                                          : 1 break into 2
  • Chopped onion                                 : 1 tbsp
  • Curry leaves                                     : 1 sprig


Method: 




  • Wash manathankali well and saute it in a tsp of oil. 





  • Heat a teaspoon of oil reduce the flame and add the  fenugreek seeds. When it changes the colour, add the chilli pdr and coriander pdr.  When the raw smell goes remove from fire. Cool it, add the small onions, ginger and grind it to a paste. Keep aside.


  • Soak tamarind for 20 mins and  extract the juice from it.   Mix the juice with the paste, add turmeric pdr and salt. Boil  this mixture  for about 5 to 7 mins.  Now grind the grated coconut to a paste and add this to this mixture. Boil again for 4 mins. Add curry leaves and remove it from fire.


  • Heat remaining oil and add mustard seeds, when it pops up add the chopped onion to this and saute well. Add this to the curry. The curry should be semi thick. It goes well with steamed rice. Serve it with rice together with pappad.  



Ragi Roti

Ragi Roti

December 08, 2017






Ingredients:



  • Ragi flour                              : 1 cup
  • Cumin seeds                         : a pinch
  • Onion chopped                     : 1 tbsp
  • Salt to taste
  • Oil                                        : 1 tsp


Method:



  • Boil a cup of water and keep aside.  Mix ragi flour with chopped onion, cumin seeds, salt and add warm water little by little to make a smooth dough.  Smear little oil over it with the hand.  Keep aside.





  • Heat the tawa.  Take a lemon sized ball from the dough and spread it with the hand  over the tawa. 





  • When  it cooked flip it over and cook the other side also.  Drizzle little oil on both sides while cooking.  Repeat the process with the balance dough. Serve hot with the favourite side dish.


Onion Paratha

Onion Paratha

November 16, 2017






Ingredients:


  • Wheat flour                          : 2 cups
  • Salt to taste
  •  Oil                                       : 1tsp
  • Water as needed

For stuffing

  • Onion                                 : 2 big
  • Green chilli                        : 1no
  • Chilli pdr                           : 1/2 tsp
  • Dry mango powder           : 1/8tsp
  • Garam masala                   : 1/8tsp
  • Salt                                    : 1/4 tsp
  • Oil                                     : 1 tablespoon 
  • Coriander leaves               : 1tbsp chopped


Method:


  • Mix wheat flour with salt, oil and required amount of water and knead it to a smooth dough and keep aside. 
  • Chop onion and green chilli finely. 
  • Heat oil in a kadai, saute chopped onion, add chopped green chilli, chilli pdr, dry mango powder, garam masala and salt   and mix well. Remove from fire and add chopped coriander leaves.
  • Knead the dough once more and take a lemon size ball from it and roll it about 5 inches in  diameter.  
  • Place one spoonful of the onion stuff in the centre. Pleat the sides of the chappathi and roll it again to a normal chappathi size.  
  • Heat a tawa and place the chappathi on it and cook both sides. Sprinkle oil or ghee on both sides.
  • Serve it with raita and pickle.

Methi leaves Dosa

Methi leaves Dosa

October 18, 2017


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Ingredients:


  • Dosa batter                       : 3 cups
  • Methi leaves                     : 1 cup chopped
  • Grated coconut                 : 1/2 cup
  • Green chillies                   : 3 nos
  • Oil as needed

Method:


  • Clean wash and chop methi leaves roughly.  Saute methi leaves in a kadai adding one tee spoon oil. 
  • Grind coconut, green chillies and  sautéed methi leaves to a paste. Add this to the dosa batter, add salt if not added in the batter earlier. Mix well.



  • Heat dosa tawa and spread the batter in circular motion to make a thin dosa. 
  • Serve it hot with the desired chutney!!


biryani

Vegetable Biryani (without oil)

October 12, 2017







Ingredients:


  • 1 cup Basmati Rice 
  • 2  Onion
  • 2 Carrots  
  • 200gms Beans
  • 2 Tomatoes
  • 1/4 tsp Turmeric pdr
  • 3 Green chillies
  • 1" pc Ginger
  • 5 cloves of Garlic
  • 1/2 cup grated Coconut
  • 1"pc Cinnamon
  • 4nos Cloves
  • 4 nos Cloves
  • 4nos Cardamom
  • 1tbsp Lemon juice 
  • 1/2 cup chopped Coriander & Mint leaves
  • Salt to taste                            


Method:


  • Soak the rice in water for 20 mins and drain it, keep aside. 
  • Cut the vegetables one inch lengthwise and keep aside. 
  • Crush green chillies, ginger and garlic together.
  • Powder the garam masala coarsely and keep aside.
  • Heat a pan and add the vegetables, 1/4 cup water, turmeric pdr, salt and cover with a lid and cook it. 
  • Add the crushed green chillies, ginger and garlic to this.
  • Add the chopped mint & coriander leaves.
  • Also add half of the powdered garam masala,  grated coconut and mix well. Simmer it for 2 mins and finally add 1/2 of the lemon juice to this and stir well,  switch off the stove.


  • In another pot boil water add the rice. Add salt and the balance garam masala. When it is almost done add the balance lemon juice to this. 
  • In a pot layer the cooked vegetables then drain the rice and layer it over the vegetables. Close it and leave it for 10 mins.
  • After 10 mins serve it with desired pickle or salad.


Pot logo by Sma-Rtez , used under the Creative Commons license