jawarisi upma (sabudhana kichidi )

Ingredients :

sabudhana (jawarisi)- 1 cup

potato - 1 (cut into small pieces)

green chillies- 2

jeera - 1 tsp

oil- for tampering

coriander leaves- 1 tsp

ground nurt roasted and coarsely grounded- 1 tbsp

salt to taste

clean and soak the sabudhana with just enough water (water should just cover the sabudhana ,dont add excess water) for abt 6 hrs.

in a pan add oil ,splatter some jeera,curry leaves and green chillies, add the potato and cook till done ,then add the sabudhana and cook till it becomes translucent,add coriander leaves,salt and ground nuts ,mix well ,serve hot.

medhu vada(urudh dhal vada)

Ingredients:

urudh dhal - 1 cup

salt to taste

pepper corns - 1 tsp

green chillies- 2 or 3

oil for deep frying

soak the urudh dhal for abt 2 hrs

grind it fluffy (for abt 45mts) with pepper and greenchiilies,add salt and mix well.

heat oil in a kadai.

take a Small portion of the the vada in u r hand and pat it with ur fingers and slide them into oil.

alternatively u can try the ready made medu vada press

deep fry till golden brown .

tandoori paneer tikka

panner - cubed - 1 cup

capsicum (red and green) - cubed - 1 cup

onion diced - 1 cup

curd - 1 /2 cup

chillie powder- 1 tsp

dhaniya powder- 1 tsp

turmeric powder- 1 tsp

jeera powder- 1/2 tsp

ginger - garlic paste - 1/2 tsp

salt to taste

mix all the ingredients and marinate the panner and diced veggies, mix well and refrigerate a for abt 3 hrs .

poak each of 1 veggie and a panner cube in a tooth pick ,bake it for 10mts or grill it in a micro wave till done

alternatively or u can also tawa it with lil oil and cook till it turns golden brown (then arrange in a tooth pick)

veg pizza

For the base/crust

whole wheat atta- 2 cup

baking powder - 2 tsp

butter - 50 gms

milk - to knead the dough

VEG filling

onion ,capsicum ,tomato cubed - 1 cup

garlic chopped- 1 tsp

baby corn ,panner - 1/2 cup

tomato sauce to taste

grated cheese - 1 tbsp

mix all the ingredients and make a dough .(just like we do it for chapatti )

set aside for 5mts

now roll out a thick dough and bake it for 10 mts @200 DEG C (pre heat the oven to 200DEG)

u r crust is ready.

spread a layer of tomato sauce and arrange the veggies in any order and any amount ,spread some grated cheese ,

bake it for another 5-7mts and ur pizza is ready.....

pal payasam milk kheer

ingredients

1/2 cup rice

1 ltr milk

1 cup sugar

in a cooker add milk and bring to boil , add the washed rice (u can actually run it in mixer for 2 secs and add it ) and close and pressure cook for 1 whistle ,simmer for at least 30mts.

and then switch off the stove(alternatively u can do it in rice cooker )

once the pressure is released ,add the sugar and stir well ,bring to boil and switch off

rava (sooji)kesari

Ingredients

sooji - 1 cup

sugar - 1- 11/2 cup

water 2 cup

ghee- 1/2 cup

cashew nuts and raisins (fried )- 1 tbsp

elachi powder- a pinch

kesar colour- a pinch

boil water .

roast the rava in 1/4th cup ghee,till u get nice aroma

simmer the stove

pour the water(be careful ,it will splatter all over)

mix well(be careful about the lumps)

add the sugar and mix well for abt 23 mts

then add the remaining ghee,again mix well.

add cashews,raisins and elachi powder and mixx well .

ur rava kesari is ready.

nan khatai

nan khatai

Ingridents:

1/3 cup maida

1/3 cup fine sooji

1/2 cup gram flour

Pinch of baking soda

1/4 elaichi powder

1/2 cup butter

2/3 cup powdered sugar

1 tablespoon sliced almond

1 tablespoon sliced pistachio

mix all flour together then add baking soda

then add cardamom powder

mix well

mix butter and sugar for abt 3 mts till soft and fluffy

pour the flour mix in butter and make a dough'

take a small ball and press it , make criss cross cuts on top with a knife and press some nuts ..

arrange them in baking tray ..

pre heat the oven @ 180degree Celsius

bake it for 10mts

let it cool down and store them in air tight container.

mooli(raddish) paratha

Ingredients:

grated mooli - 1 cup

ajwain - 1 tsp

red chillie powder- 1/4 sp

turmeric powder- 1 pinch

salt to taste

atta - 2 cups

water to knead the dough

oil - 1 tsp

mix all the ingredients and roll out into a thick paratha..

cook on both sides in a hot tava ,till golden brown .

serve hot with raitha or pickle.

poha kheer (avil payasam)

Ingredients

thick poha - 1/2 cup

milk - 2 cup

sugar - 1/2 cup

elachi powder- 1/2 tsp

kesar colour (optional) a pinch

ghee- 1 tsp

boil milk and keep aside. in a kadai add ghee and fry the poha flakes(preferably the red ones which are processed in hand)then add milk and stir well add sugar and let it boil . let the qty reduce to 3/4th of the amount. u need to simmer and boil it for abt 15-20mts. then add a pinch of kesar colour and elachi powder.

ur poha kheer is ready.. !!

cabbage with moong dhal

Ingredients

grated cabbage - 1 cup

moong dhal (split)-1 cup

coconut - 1/2 cup

jeera - 1 tsp

curry leaves - 1 tsp

urudh dhal - 1tsp

ghee- 1/2 tsp

hing - 1/2 tsp

salt to taste

red chillies- 1or 2

pressure cook moong dhal with cabbage for 2-3 whistle.

make a paste of coconut and jeera and add this to the dhal ,mix well and bring to boil add curry leaves,hing and salt. tadka with red chillies and urudh dhal in ghee and mix well.

karivepillai thuvayal

Ingredients

curry leaves - 1 bunch

urudh dhal - 1 tsp

mustard seeds- 1 tsp

imly - lemon size

salt to taste

hing - 1 tsp

red chillies- 5 to 6

oil - 1 tsp

jaggery grated- 1 - 2 tsp

In a kadi add oil, add mustard seed,urudh dhal,red chillies. when it turns golden brown add the curry leaves saute for 1-2 mts .

switch off the stove and add salt ,hing and imly ,jaggery . grind to a thick coarse paste and ur karivepilai thuvayal is ready. eat itwith piping hot rice.

coconut dosai

Ingredients

raw rice - 1 cup

coconut grated - 1/2 cup

salt to taste.

soak the rice for abt 2 hrs and grind to a fine paste.

take a spoon full of this batter and keep it on astove and keep stirring it will form a lump mass(just like how we prepare starch of Saree) mix this with the remaining batter add grated coconut and grind to fine paste .add water to get the dosa consistancy .

i\now heat a pan . pour a cup full of batter from outside to inside( u cant spread it from inside to outside )and cook on both side.

ur thengai dosai (coconut dosai) is ready!!

mango raitha

INgridents

ripe mango - 1 (finely cut into small pieces)

curd -1 cup

salt tot taste.

grind together

1 tsp mustard seed

1/2 cup grated coconut

mix curd,salt and mango pieces, mix well add the ground paste and mix well ur mago raitha is ready.

methi moong

Ingredients

onion -1

tomato - 2

garam masala- 1 tsp

ginger garlic paste - 1/2 tsp

whole moong (green gram)- 1 cup

kassori methi - 1/2 cup

salt to taste.

oil - 2 tsp

dhaniya powder,chillipe powder and jeera powder- 1 tsp each.

blanch the onion and tomato (boil it in water for 5mts)and make a puree f it. in a cooker add oil, then add the onion-tomato puree and saute for 5 mts.add ginger garlic paste and saute again. add dhaniya powder,chillipe powder and jeera powder,add the green gram and kassori methi and saute .add salt and water 1 cup and pressure cook for 3 -5 whistle.garnish with coriander leaves.

serve hot with chappti or roti

palak shorba (spinach soup)

Ingredients

palak - 2 bunches

maida- 1 tsp

butter - 1 tsp

milk - 1 cup

water- 1 cup

salt to taste

Pressure cook the palak for 2 whistle and make a puree of it .

in a kadai add butter and fry the maida then simmer and add milk and keep stirring so that no lumps are formed. it will thicken and then add water and palak puree ,bring to boil and switch off the stove. add salt and pepper powder ,u can also add fried onion(optional) .

jeera pepperand curry leaves rasam

Ingredients

lemon sized imly soaked in a cup of water

salt to taste

and hing 1/2 tsp

to grind:

1 tsp thuvar dhal

1 tsp jeera

1 tsp pepper

a big bunch of curry leaves

For seasoning

ghee- 1/2tsp

mustard seeds-1/2 tsp

boil the imly ka pani along with salt and hing, let it boil for 5 mts then add the ground powder and again let it boil for another 5mts. now add another cup of water and switch of the stove when it starts boiling.

add the sesoning of mustard seed and serve hot with rice.

garlic rasam

Ingredients

tamarind - imly size soaked in a cup of water

green chillies- 4

red chillies- 4

garlic pods - 5-6 crushed

tomato - 2 (squeezed )

curry leaves- 1 tsp

coriander leaves- 1/2 tsp

jeera- 1/2 tsp

mustard seeds- 1/2 tsp

ghee- 1 tsp

Ina kadia dd ghee,add musturd seeds and jeera ,let it splatter,then add the crushed garlic and saute for a minute.then add curry leaves,green chillies and red chillie and saute again. now add tomato and mix well,add salt and hing and imly ka pani and let it boil for 5-10mts and ur garlic rasam is ready....

tomato raitha

Ingredients

ripe tomato - 2

curd - 1 cup

green chillies- 1 or 2

salt to taste

mustard seeds- 1/2 tsp

methi seeds - 1/4 tsp

coriander leaves-finely chopped- 1 tsp

cut the tomato into small pieces and squeeze them add to curd and add green chillies and coriander leaves,mix well add salt .

in a kadai add very lil oil tamper some mustard seeds and methi seeds, add this tampering to raitha and mix well

it goes very well with sambhar rice,chapatti ...

instant mango pickle

Ingredients

raw mango - 1

red chillie powder- 1 tsp

hing - 1/2 tsp

mustard seeds- 1/2 tsp

methi sees-1/4tsp

gingely oil - 1 tbsp

salt - 1/2 tsp

cut the mango into small pieces .

in a kadai add gingely oil tamper with some mustard and methi seeds, then add hing salt and red chillie powder,simmer the stove and mix the mango pieces and saute for 1 mt. switch off the stove and ur instant mango pickle is ready.

stuffed cacpicum

Ingredients

small capsicum - 5-6

corn flour/maida - 1 tsp each

For stuffing:

boiled and smashed potato - 1 cup

green chillies- 2

coriander leaves finely chopped- 2 tsp

grated ginger- /2tsp

lemon juice- 1 tsp

salt to taste

mustard seeds-1/2 tsp

Oil of deep frying

In a kadai add lil oil tamper some mustard seeds, then add the green chillies,salt and ginger,saute for a mt add lemon juice and mashed potato and mix well. keep aside for the stuffing.

cut along the cap .U need to make a groove just like a lid and store that part)of the capsicum and de seed them. now fill 3/4th of the stuffing and dip the lid (the one u had cut ) in a maida cornflour paste and tightly press and close the capsicum. get all the 5-6 capsicum stuffed and roll them in cornflour/maida paste and

deep fry them in oil or u can bake it for 15mts or grill in microwave.

coconut -khas khas kheer

Ingredients:

grated coconut -1/2 cup

khas -khas - 1 tbsp

jaggery powdered - 1 cup

rice - 1 tsp

elachi powder- 1/2 tsp

soak the khas -khas seed for abt 30mts in water ,grind it into a fine paste along with coconut and rice.

in the mean time ,add 1/4th cup water to jaggery and bring to boil(filter it to remove any particles) then add the ground paste and cookfor abt 5mts . to adjust the consistency u can add milk. add elachi powder and serve.

SEV (ompodi)

Ingredients:

gram flour (sieved)- 1 cup

butter - 1 tsp

ajwain - 1 tsp

salt - to taste

oil for deep frying.

soak the ajwain for abt 1 hr and grind it with lil water ,strain and add this to gram flour ,mix well ,add salt and butter and make a dough in the consistency of chapatti .in the mean time ,heat oil in a kadia . take a small ball of this dough and press it in chakli presser(use the the plate with maximum holes) directly on the kadai, fry till golden brown and u r sev is ready!!!!!!!

Bindi masala

Ingridents:

cleaned and chopped bindhi - 1 cup( 1/2 an ich long )

oil- 2 tsp

salt to taste

lemon juice- 1 tsp

grind to paste:

onion - 1

red chillie powdr - 1/2 tsp

jeera powder- 1/2 tsp

dhaniya powder- 1/2 tsp

In a kadai add the oil ,then the ground paste,when the oil leaves the side add the bindi and mix well.cook till bindis are done and squeeze a lime and switch off the stove.

yummy bindi masala is ready..

cabbage rice

Ingredients

rice - 1 cup

cabbage grated- 1/2 cup

green chillies-2

onion -long thin sliced - 1 big

coriander leaves - 1/2 bunch

ginger - 2"piece

coconut grated - 1 spoon

garlic - 2 pods

clove - 2

Cinnamon - 1" long

jeera - 1 tsp

salt to taste.

Grind the ginger,coconut,garlic,green chillies,coriander leaves to a fine paste.

in a cooker add 2 tsp oil, add the jeera,Cinnamon,clove and fry for 1 mt. then add onion andfryt ill golden brown.then add the cabbage and mix well.now add the green paste and stir.

add cleaned and washed rice and saute for another 1 mt.then add salt and add 11/2 cups of water and close the lid and cook for 3-5 whistles ur yummy cabbage rice is ready.

spicy onion potato curry(dry subzi)

Ingredients

onion - 1 finely diced into cubes

potato - 4 (skin peeled and diced into cubes)

sambhar powder- 1 tsp

salt to taste

1/2 cup of water

for tadka

mustard seeds- 1/2 tsp

urudh dhal and chenna dhal - 1/2 tsp each.

oil- 2 tsp

curry leaves - a few

in a pan add oil , add mustard seeds,chenna dhal and urudh dhal,when it turns golden brown add the curry leaves and then onion,when it turns pinkish add the potato and sambhar powder and saute for another 1 mt then add water and salt close the lid and simmer and cook till potato's are soft and done.

u can eat it with rice,roti, dosa ...

chole bhatura

Ingredients

for chole:

1 cup Kabu chenna

1/2 cup black chenna

1 onion

2 tomato

1 tea bag

ginger 1 inch grated

garlic - finely chopped

mtr chole masala - 1 tsp

dhaniya powder- 1/2 tsp

chillie powder - 1/2 tsp

jeera powder - 1/2 tsp

salt to taste

oil 2 tsp.

For bhatura

1 cup maida

curd to knead the dough

oil 1 tsp

salt to taste.

mix all the ingredients and keep aside for abt 3 - 4 hrs.

For the gravy:

soak the chenna over nite and pressure cook it along with a T-bag(for the colour)

drain the water and keep aside.

blanch the onion and tomato and make a puree of it along with ginger and garlic.

in a pan add oil , add the puree ,when oil leaves the side add all the dry masala powder and fry for another 1 mt,add salt and then add the drained water in which u cooked the chenna. bring it to boil

now mash a handful of chenna in a mixie and add this to the gravy, add the cooked chenna and bring to boil ,adjust the consistany by adding water.

add grated ginger and coriander leaves and ur chenna is ready.

for the bhatura.

take a lemon size of the dough and spread it with ballen

(u can dust it with maida) normally ppl use oil and dont dust it .. but then its ok..

deep fry in hot oil like how u make poori's..

servew it with chole masla!!!!!!!!

ghate ki subzi

Ingredients:

for the ghate

gram flour - 1 cup

red chillie powder,dhaniya powder ,jeera powder - 1/2 tsp each

ajwain - 1/4tsp

oil- 1 tsp

salt to taste.

water to kneed the dough.

for tadka

mustard seeds- 1/2 tsp

fennel seeds - 1/2 tsp

methi seeds- 1/2 tsp

curry leaves - few

oil- 1 tsp

for the gravy

onion - 1

tomato - 2

garlic -2 pods

ginger - 1 inch

curd - 1 cup

elachi,bay leaf,clove and Cinnamon (1 inch long)- 2 each

salt to taste

red chillie powder,dhaniya powder and jeera powder - 1 /2 tsp

oil 2 tsp

coriander leaves- 1 tsp

for making the ghattas..

mix all the ingredients and make a dough . roll them out in cylinders .in the mean time boil a pan ful of water. drop these cylinders in boiling water and let it cook for 10mts.

now cut these in to small parts .

in a pan add lil oil add all the tadka items and add the ghatas and stir it and cook for 3-4 mts.

for the gravy..

blanch the onion and tomato and make a puree of it .

add oil in a pan add Cinnamon,ginger,garlic,bay leaf,elachi clove and mix well,add the puree and cook till oil leaves the side.add the curd and simmer the stove. now add salt, ,let it cook for a 2 mts.. now add the ghattas and close the lid and cook for another 5mts .

serve hot with roti or phulka

veg pulav

Ingredients

basmathi rice - 1 cup

water - 1 1/2 cup

onion - 1 long thin sliced

ginger 2 " long thin sliced

garlic 2-3 pods long thin sliced

clove and elachi - 2 each

Cinnamon - 2 " long piece

fennel seeds- 1/2 tsp

pudhina leaves - 1 tsp

coriander leaves - 1 tsp

bay leaf- 1

butter - 1/2 tsp

oil - 1 tsp

mixed vegetables - 1 cup(carrot,beans,potato,peas,cauliflower,baby corn)

salt tot taste

in a cooked add the oil and butter , then add green chillies,ginger and garlic,then add bay leaf,

then add Cinnamon,clove,elaci and mix well then add pudhina leaves and coriander eaves, mix well add onion and fry till pinkish.then add all the veggies and mix well,in the mean time clean and soak the basmathi rice in water for 10mts. now,add the basmathi rice and 1 spoon ghee or oil and mix well and fry for 1mt. now add water and pressure cook for 5 whistle ur pulav is ready!!!!!!

serve with raitha

rava (semolina )roti

Ingredients

rava- 1 cup

rice flour - 1 cup

grated carrot,cabbage - 1/2 cup

finely chopped onion - 1/4th cup

jeera - 1 tsp

green chillies - 2 or 3 finely chopped

coriander leaves - 1 spoon

water to kneed the dough

oil - 1 tsp.

mix all the ingredients with water and make a dough in the consistency of chapatti dough.take a small ball (size of a lemon)

now take a pan ,rub your fingers with Little oil. place the small ball in the centre of the pan and spread it as thin as u can by applying light pressure in your fingers. make it as thin as u can.

now cook on both sides till they are crisp enough.

serve hot with chutney or sauce.

an ideal morning breakfast or a snack for ur lil ones school!!!!!!

nei(ghee) appam

Ingredients

rice - 1 cup

jaggery- 3/4th cup

ripe banana- 1

sesame seeds (black)-1tsp

dissolve the jaggrey in enough water (about less than half a cup of water) and strain it off, soak the rice for abot 2 hrs and grind it coresly with very Little water

now mix this with jaggery water ,add the sesame seeds, mash the ripe banana and add to the batter,also add the elachi powder and mix well.

in the mean time heat the paniyara kal and pour in the mixture of ghee and oil in each kuzhi (a tsp in each kuzhi)now pour a spoon of this batter in each kuzhi and cook on both sides till u get a nice brown colour .

it tastes awsome..

p.s for a instant variation u can replace rice with maida flour ...

suiyam

its a traditional south Indian sweet spply done on janmashtami

its a sweet dumpling

for the stuffing:

coconut- 1 cup

grated jaggery- 3/4th cup(less or more according to ur sweet taste needs)ghee- 1 tsp

elachi powder- 1/4tsp

for the outer cover batter

rice flour- 1/2 cup

urudh dhal flour- 1 tsp

mix both and make a running batter(in dosa batter consistency)

in a kadai add jaggery and 1/4th cup water ,let it dissolve strain and keep it on stove again.bring it to boil then add coconut and keep stirring till it becomes a thick mass ,add ghee and elachi powder and allow it to cool .this is called thenga pooranam.now divide this pooranam into small balls . u need to dip this in the batter and deep fry it in oil and ur suiyam is ready....

biscuits

Ingredients:

maida - 1 cup

salt to taste

butter - 2-3 tsp

ajwain - 1/2 tsp

water to kneed the dough

oil for deep frying

mix all the ingredients into a chapatti dough consistency.u need to kneed ,kneed and kneed at least for 15-20mts.

u can avoid butter and use vegetable oil also...

now roll it out into a thick chapatti and cut them into criss -cross,in the mean time heat oil in a pan

now take these small pieces and deep fry them (keep the stove in medium flame and cook so that outer side will not be burnt and inner part will be cooked to perfection)

for the sweet variation add lil more butter and 1/2 cup sugar while kneading the dove

1234 burfi

Ingredients:

1 cup milk

2 cup2 paste

3 cups sugar

4 cups milk

note paste can be any of

coconut,

cashew,

badam

pista

or mixed in any combination

qty of the ground paste with water should be 2 cups.

take the the ingredients in a deep thick bottom kadai and keep stirring,when it tries to froth switch off and keep stirring for another 5mts ,pour it over a greased tray ,cool down and cut into desired shapes.

p.s in this i had used a mixture of badam and cashew

stuffed moong dal paratha

Ingredients:

for the stuffing

moong sdhal - 1 cup

finely chopped onion - 1/4th cup

finely chopped ginger,green chillies,garlic- 1/2 tsp

chat masala powder - a pinch

aamchur powder (dry mango powder)-1/4tsp

corainder leaves(very finely cut)-1 spoon

salt to taste

wheat flour for the paratha..

cook the moong dhal till done (dontr over cook it .u should be jsut able to mash it with ur finger)drain off the excess water(leave it for 5mts) and all other ingredients and mix well

now stuff this dhal inside a partha and roll it out and cook on tava on both sides with lil oil and ur hot dhal paratha is ready..