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.

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!!!!!!!!

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..

aapam and thenga pal (coconut milk)

Ingredients:

the batter is same batter as sevai, but only thing is let it ferment over night.

next day , mix the batter well and a pinch of cooking soda to th batter and pour a katori full of the batter in a hot deep kadai . (b4 that grease the kadai with lil ghee or oil) now take the kadai in and rotate it so that the batter spreads all over inside the kadai and close it. cook for 2 mts and serve hot with coconut milk or stew..

for coconut milk...

grind the coconut with very lil water strain and keep aside

now again take the 2nd milk and 3rd milk from coconut by adding water and grinding it again in a mixew.strain and add sugar and 1st milk to it. ur coconut milk is ready.

sevai(rice noodles)

Ingridents:

rice - 2 cups

salt to taste

sevai presser

soak rice for abt 2 hrs

grind to a fine paste in dosa batter consistency..

take a small amount of this batter and keep it on stove and keep stirring,it will become a thick

mass(just like how we prepare starch for cotton dresses) mix this with batter and grind again for 2 mts with salt.

now pour this batter over the idly tray and steam cook for 10- 15mts.

now take this idlies and dump it inside the sevai press and keep pressing it and ur sevai is ready

eat it with fresh grated cocounut and sugar

for leamon sevai

cooked sevai - 1 cup

lewamon juice - 1 spoon

for tadka

mustard seeds- 1/2 tsp

chenna dhal and urudh dhal- 1 /2 tsp

few curry leaves-

salt and hing

:in a pad add very lil oil add all the tadka items mix leamon juice and a pinch of haldi powder switch off the stove and mix the sevai

for coconut sevai add grated coconut instead of leamon and fry for 1 mt.decorate it with cashew nuts

lemon sevai

Dosa

Ingridents:

4 cups dosa rice

1 cup urudhdhal

soak separately for abt 4 hrs

grind urudh dhal separately for abt 30mts till they are fluffy.grind rice to a fine paste..

mix both add salt and let it ferment over night.

this is the basic batter for dosa..

u can make varieties of dosa with this batter..

my son's fav star dosa

masala dosai

onion dosai

podi dosai.

ghee roast

await the photos !!!!!

idiyapam

Ingredients

Processed rice - 1 cup

water to knead the dough

for flavouring (optional)

grated coconut - 1/2 cup

ghee- 1tsp

sugar - 1 spoon

for processing the rice

method - 1

take equal parts of raw rice and boiled rice and give it in flour mill and make a fine powder

method -2

soak raw rice for 10mts ,drain and spread the rice in a towel and let it fry, give this to flour mill and make a very fine powder

this rice flour can be stored in air tight container for months together.

now

In a pan take a handful of this processed rice flour ,in the mean time boil enough water to knead the dough.

now to the rice flour add salt and a tsp of ghee and mix well, pour in hot boiling water and mix well with a spoon,

once it cools down to the temperature ucan withstand ,knead it with ur hand and make a soft dough. now fill this dough in a chakli presser.

in the mean time grease the idly plate with ghee .now press these idiyapam in the idly plate ,add grated coconut on top and steam it for 10-15mts.

sprinkle some sugar on top and serve hot.

note if u want a spicy version

grind together few pudhina (mint leaves )with 2 green chillies and coriander leaves make ap uree and add that to boiling water and mix with the processed rice flour.no need for sugar or coconut in this case.

Rava dosa

Ingredients:

Sooji - 1 cup

maida - 1/3  cup

rice flour - 1/3 cup

curd 1/2 cup

green chillies - 2 or 3  finely chopped

onion - 1  big finely chopped

jeera - 1 tsp

curry leaves and coriander leaves - 1 spoon

salt to taste

water  

Mix all the ingredients and keep aside for about 30 mts.. the batter should be runny and watery.. 

Heat a tava  and spread the batter  cook on high flame on both side with oil.it will take little more time than a dosa (lil more oil also) 

serve hot with sambhar or chutney..

Bajji

 ingredients:

 gram flour - 1 cup

rice flour - 1/2 cup

red chillie powder - 1 spoon

 salt to taste

 pinch of cooking soda

oil for deep frying

 sliced  veggies  like tomato,potato,brinjal,onion, raw banana, capsicum,cauliflower ,snake guard  apple also....  

   

  mix  the gram flour,rice flour, salt  red chillie powder and soda and add water to make the atter  in dropping consistency.. 

in the meantime  make very thin slices of mixed veggiees.. also  in a pan add oil and  heat it ..

dip each slice in the batter and deep fry them till golden brown .. 

 p.s don't mix up veggies ..  use one veggie @ a time .. like if u r doing  potato..  don't mix it up with other veggies while u fry... 

serve hot with sauce or chutney or sambhar...

kadalai parupu Adai

  this is my fav adai try it out ...

all u need  is 

3 cups boiled rice 

1 cup chenna dhal

6-7 red chillies 

salt to taste 

 grated coconut - 1/2 cup - 3/4th cup

grated ginger 1-2tsp 

coriander leaves

curry leaves

green chillies 

 musturd - 1 sp 

oil for cooking..

  soak the rice and chenna dhal separately for abt 2 - 3 hrs.. grind it coarsely with salt and red chillies ... 

 let it ferment  for 6- 8 hrs 

 just b4 making adai .. add grated coconut,Curry leaves and finely chopped coriander eaves grated ginger ,  green chillies and  season it with mustard seeds .. 

now heat a pan and pour a cup of batter and  spread it like dosa .. cook on both side with lil oil till crispy.. 

serve it hot with any chutney...