Coriander Chutney

Coriander Chutney

Ingredients:

1. Coriander leaves - 1 bunch

2. Small onion - 20 nos

3. Red chilly - 2

4. Coconut - 3 spoon

5. Tamarind - a small piece

6. Oil - 1 spoon

7. Channa dal - 2 tsp

8. Salt - As per need

Method: 

1. In a pan oil, channa dal, red chilly, small onion saute well.

2. Add cleaned coriander leaves, saute well.

3. Add tamarind , coconut and saute for some time. 

4. Add salt and once it cools down. 

5. Grind to a fine paste.

6. Serve with dosa, idly, uthappam, paniyaram.

Mixed Millet Roast

Mixed Millet Roast:

Ingredients:

1. Rice - 2 tumbler

2. Urad dal - 1 tumbler

3. Fenugreek - 1 spoon

4. Raagi - 2 tumbler

5. Kambu - 2 tumbler

6. Wheat - 2 tumbler

7. Salt - As per need

8. Oil - As per need

Method:

1. Wash and soak rice, millets for 4 hours.

2. Wash and soak urad dal, fenugreek for 30 mins. 

3. Grind rice well to a soft batter. 

4. Grind urad dal for 20 mins. 

5. Mix both batter and mix salt. 

6. Ferment for 6 hours in room temperature. 

7. Take enough batter.

8. Once the dosa pan is hot, pour the batter and make roundels and pour oil as per need and cook on both sides.

9. Serve with chutney or sambar as per need.

Vazhaikkai Dosai

Ingredients:

1. Raw banana - 1

2. Raw rice - 1 tumbler

3. Green chilly - 1

4. Jeera - 1 tsp

5. Curry leaves - 1 sprigs

6. Coriander leaves- little

7. Small onion - 20 fine chop

8. Oil - As per needed

9. Salt - As per needed

Method:

1. Wash and soak raw rice for 2 hours.

2. Grind rice and green chilly to a fine paste. 

3. Add raw banana pieces and grind well. 

4. Add fine chop small onion, curry leaves, coriander leaves, salt, jeera and mix well. 

5. Once dosa pan is hot add batter and make roundels.

6. Cook on both the sides. 

7. Serve with coconut chutney and onion chutney or tomato chutney. 

Yam Roast

Yam Roast

Ingredients:

1. Yam Pieces - 15

2. Turmeric powers - 1/2 spoon

3. Chilly Powder - 1 spoon

4. Coriander Powder - 1 spoon

5. Salt - As per needed

6. Tamarind Water - 5 Table spoon

7. Ginger Garlic Paste - 1 Spoon

8. Curry Leaves - 2 sprigs

9. Oil - As per needed

Method:

1. Cut the yam pieces and soak in tamarind water for half an hour. 

2. In a bowl mix turmeric powder, chilly powder, coriander powder, salt, tamarind water, ginger garlic paste, mix it to a paste consistency. 

3. Apply the paste to all the yam pieces. 

4. Let it dry to half an hour. 

5. Heat the pan spread oil keep the pieces and roast it on both sides. 

6. Serve with sambar rice, rasam rice, curd rice, variety rice and as a snack too. 

Recipe : Venkedesh bhat sir. 

Black Urad Dal Adai

Ingredients

Idly rice -  1 1/2 tumbler

Toor dal- 1/2 tumbler

Fenugreek seeds - 1 tsp

Black skin Urad dal - 1/2 cup

Red chilly - 4

Curry leaves - 3 sprigs

Pepper - 5 nos

Cumin seeds - a pinch

Salt - as needed

Method:

Soak idly rice, toor dal, fenugreek seeds for 3 hours.

Before grinding wash urad dal don't throw the skin.

In a grinder put red chilly, curry leaves, pepper, cumin seeds, salt , 1 hand black skin urad dal and grind to a fine paste. 

Add remaining urad dal, rice, toor dal, fenugreek and grind to a little coarse paste.

Make adai immediately. 

Serve with tomato onion chutney.

Paasi Paruppu Sambar

Paasi Paruppu Sambar

It's a tasty sambar for kids.

It goes well with idly, dosa, rice too.

Ingredients:

Pasi Paruppu - 5 tsp

Carrot - 1

Pumpkin - 1 slice

Spinach - 5 leaves

Small onion - 5 

Garlic - 10

Red chilly - 1

Green chilly - 1

Curry leaves - few

Coriander leaves - few

Turmeric powder - a pinch

Hing - a pinch

Mustard - 1 tsp

Jeera - 1 tsp

Coriander seeds - 1/2 tsp

Fennel seeds - 4 seeds

Coconut oil - few drops

Salt - as needed

Procedure:

1. Dry roast the paasi paruppu.

2. Allow it to cool and soak in water for 10 mins.

3. In a pot boil water, add soaked dal, vegetables, turmeric powder, salt, coconut oil cook well.

4. In a pan add oil, mustard, hing, jeera, coriander seeds, small onion, garlic, green chilly, red chilly, curry leaves saute well.

5. Add cooked dal and vegetables, spinach and cook for few mins.

6. Check the taste and adjust salt and spicy.

7. Add coriander leaves and switch off. 

8. Serve hot with rice and ghee.

Papaya Makka Rava Kesari

Papaya Makka Rava Kesari

Ingredients:

Makka rava - 1 cup

Papaya puree – 1 cup

Palm sugar – 3 tsp

Ghee - 5 tsp

Cashew – 5

Almonds  – 5

Raisin – 5

Cardamom powder – a pinch

Procedure:

1. In a pan dry roast makka rava.

2. Make puree with papaya.

3. Put palm sugar in water and once boiled strain and remove the impurities.

4. In a pan add ghee roast the almonds, cashews, raisin. Keep aside.

5. In the same pan put the dry roasted rava and saute for 2 mins.

6. Add 5 cup of water, cardamom powder and cook the makka rava.

7. Add papaya puree and cook till it becomes thick.

8. Add palm sugar according to the sweetness of papaya puree.

9. Cook till it becomes thick and leaves the ghee on the sides.

10. Serve cool with ice cream. It tastes yummy.