Rajma Masala

Rajma are known for their high folate,iron, protein and mineral content. Consumption of rajma gives you a healthy heart.Kidney beans are low in calories and fat-free!

Ingredients:

1.Rajma/kidney beans- 1 cup

2.Chopped onion-1

3.Chopped tomatoes- 4

4.Chopped green chillies-2

5.Chopped garlic cloves-4

6.Fresh chopped cilantro

7.Cumin/jeera-1 spoon

8.Oil/butter 

Spices:

1.Chilli powder- 1/2 spoon

2.Turmeric powder-1/4 spoon

3.Coriander cumin powder- 1 spoon

4.Garam masala/rajma masala- 1 spoon

5.Kasoori methi leaves(optional)

6.Salt

Method:

1.Soak the rajma in hot water for 7 hrs & then pressure cook adding salt.

2.Heat kadai,add oil/butter,toss in the green chillies,jeera,chopped garlic and onion.

3.Saute till it turns light brown and transparent.

4.Next add the chopped tomatoes and all the spices.Saute for 5 min.

5.Add 3/4 cup water,cooked rajma & close with lid.Cook for 5-10 minutes so that the  flavour sinks into the rajma.

6.Finally add fresh cilantro on top.

7.Serve hot with roti/naan.

Idly Dosa batter in Mixie

I find many people say that with the batter made in mixie, the idlis dont turn out well and is hard.I follow this ratio to make batter and those of you who do not have grinder,can easily make soft fluffy idlis and crispy dosas by this method.You just have to make sure that when you make batter in mixie the Rice:Urad dhal ratio will be different.

Ingredients:

1.Idly rice- 3 cups
2.Whole Urad Dhal- 2 cups
3.Fenugreek seeds/Vendhayam- 1-2 spoons
4.Salt

Method:
1.Soak the rice,dhal and fenugreek seeds in water "separately" for 6-7 hours
2.First grind the Urad dhal and fenugreek seeds adding water little by little till you get a nice smooth ball like batter.
3.Remove the batter and keep aside
4.Next grind the rice in the same way but not to a very smooth paste like the urad dhal.It should'nt be very coarse like rava either.
5.Add this to the Urad dhal batter.Put salt.
6.Mix well with ladle or hand after adding 2 cups water.
7.Don't refrigerate the batter before it ferments well and quantity of batter increases.
8.One way to easily ferment is preheat the oven for 15 min,switch off and then place the container with batter overnight leaving the light ON.
9.Next day morning,you will find it would have fermented very well.Mix it and refrigerate.

Wheat Flour Dosa

This is a Ready to make Dosa.The batter can be prepared instantly in 5 minutes.

Ingredients:

1.Wheat flour- 1 small cup
2.Chopped green chillies-1-2
3.Jeera-2 spoons
4.Asafoetida
5.Salt
6.Curry leaves
7.Oil-2 spoons

Method:

1.Add 2 cups of water to 1 cup of wheat flour and nicely mix it without any lumps to a smooth batter.The batter should not be very watery or very thick.
2.Add salt,asafoetida and curry leaves to the batter
3.Heat oil,add chopped green chiillies and jeera.Add this to the batter.Leave aside for 5-10 minutes if you want.(Optional)
4.Heat tava,spread the batter,spread oil in the sides and cook well on one side in medium flame
5.After the base is cooked,flip to the other side till it gets cooked well.
6.Serve hot with chutney/sambar or just molagapudi!

Lemon Rasam

Ingredients:

1.Thoor dhal- 1/4 cup
2.Rasam powder- 2 spoons
3.Green chillies-2
4.Chopped ginger- 1 small piece
5.Turmeric powder-1/2 spoon
6.Salt
7.Lemon juice-1 small lemon or 2 tablespoons of real lemon juice
8.Asafoetida
9.Curry Leaves
10.Fresh chopped cilantro 
11.Mustard-1/2 spoon
12.Jeera-1/2 spoon


Method:
1.Pressure cook the Thoor dhal till it gets soft.Mash it well and keep aside.
2.Take 3 cups of water,add turmeric powder,salt,green chillies,ginger,asafoetida and keep in stove.
3.Add rasam powder and curry leaves and allow it to simmer for 10 min till bubbles appear in the corners of the vessel.Remember that tamarind is not needed for this rasam.
4.Add the mashed dhal to the rasam and allow it to cook for 5 minutes.
5.Switch off stove & add the fresh chopped cilantro
6.Add the lemon juice now and mix.Remember not to add the juice when its boiling as it turns the rasam sour.
7.Seasoning- Oil+Mustard+jeera

Pudina Paneer pulao

Ingredients:

1. Basmati Rice - 1 cup
2. Fresh Mint/Pudina leaves- 1 full bunch
3. Chopped green chillies-3
4. Chopped onion-1
5. Paneer- 1 slice
6. Ginger garlic paste- 1 spoon
7. Turmeric-1/2 spoon
   
8. Salt
9. Butter- 1 tablespoon
   
10. Oil- 3 spoons

Spices:

1. Cloves  - 3
2. Saunf-1/2 spoon
3. Bay leaves- 2
4. Broken Cinnamon stick- 1

Method:
1.Soak 1 cup basmati rice in water for 20 minutes
2.Wash the mint leaves and grind to a smooth paste along with 2 green chillies and half cup water.
3.Heat oil+butter in the Kadai
4.Add all the 5 spices in the list,ginger garlic paste,1 green chilly chopped lengthwise and chopped onions.Saute well.You can add chopped brocolli,capsicum chopped lengthwise as well.I added them & it turned out delicious.
4.Add the paneer cubes cut into 1 " pieces and saute till they turn light brown.
5.Next,add the mint paste and simmer for 5 minutes.
6.Add the basmati rice+needed water.Add salt & mix well so that the rice absorbs all the spices.(Ratio-Basmati Rice:water is 1:1.5)
8.Finally transfer the mixture from the kadai to either cooker /rice cooker and allow to steam/cook.
9.Serve hot with any raitha.

Neem Flower Rasam

Neem flower is known to treat digestive disorders,improve eyesight & has very good curative properties for diabetes

 Ingredients:

1. Tamarind-100 g
2. Cleaned and dried neem flower- 50 g
3. Rasam Powder- 2 spoons
4. Turmeric- 1/4 spoon
5. Salt
6. Asafoetida
7. Curry Leaves 
8. Ghee- 2 spoons

Method:
1.Soak the tamarind in hot water and drain the water to a hollow vessel.
2.Add Salt ,rasam powder,turmeric & Asafoetida to the tamarind water & simmer for 15 minutes till the raw smell goes off.  

3.Seasoning for just 30 seconds else the neem flower will get charred:Heat 2 spoons of ghee.Add the neem flower when it gets heated.

4.Switch off stove,add the seasoned neem flower to the rasam and a bunch of curry leaves.

5.Serve with rice 

Onion Methi Adai

Adai is a very famous south indian recipe,rich in protein because of the lentils added in them.

Ingredients:

1.Par Boiled rice- 1.5 cups

2.Thoor dhal-1 cup

3.Chana Dhal-1/2 cup
4.Finely chopped onion-1
5.Finely chopped methi(Fenugreek leaves)-100 g
6.Red chillies-5
7.Asafoetida
8.Salt
9.Ginger- 1 small piece (for easy digestion)

Method:

1.Soak all the dhals & rice together for 4 hours.

2.Drain the water.Add salt,5 red chillies,asafoetida,a piece of ginger and grind to a coarse batter adding little water.

3.Add chopped onions & chopped methi leaves to the batter.(For making carrot adai you can add grated carrot to the batter)
4.The batter should not be very thin & should be thicker than dosa batter.
5.Heat the tava, pour one ladleful of adai batter and spread it thick and evenly.
6.Make 4-5 holes and add oil.Also drizzle some oil on the sides and flip over when it turns golden brown.
7.Make sure that both sides are cooked well and crispy all around.
8.Serve with Avial/Morkozhambu/Jaggery topped with a little butter!

White pumpkin buttermilk Kootu

Ingredients:

1.Thick Churned curd/Buttermilk     

2.White pumpkin- 1 slice

3.Moong dhal-6 spoons

4.Shredded coconut( 30 g)

5.Jeera ( 1 spoon)

6.Rice and chana dhal(Soak 1 spoon each in water for 20 min)

7.Green chillies(2-3)

8.Turmeric(1/2 spoon)

9.Coconut oil( 2 spoons)

10.Curry leaves

11.Mustard 

12.Asafoetida powder

Method:

1.Pressure cook the 1" pumpkin pieces and moong dhal together .Chayote can also be used instead of pumpkin.

2.To Grind:Add little water and grind Coconut+green chillies+Jeera+soaked rice & channa dhal to form a fine paste.

3.Add the paste to the churned curd/buttermilk.

4.Add the pressure cooked dhal+veg, salt,asafoetida and turmeric powder and keep it in stove in low flame for just 3-5 min.Turn off the stove.

5.DO NOT ALLOW IT TO BOIL FOR LONG as it will lose its consistency and turn like water.

6.Seasoning: Coconut oil+mustard+lots of curry leaves

Tomato Kothamali thokku

This Thokku stays fresh when refrigerated even for 4-5 days and is best to take when we travel.Suitable side dish for idlis,rotis and dosas.

Ingredients:

1.Tomatoes-4

2.Cilantro- 1/2 bunch

3.Red chillies-4

4.Tamarind- 1 small ball-50 g

5.Piece of hing

6.Salt

7.Gingely oil- 2 tablespoons

8.Mustard- 1 spoon

Method:

1.Cut each tomato into half.Separate the cilantro leaves from the bunch,nicely wash them.

2.Grind the above with tamarind,red chillies,salt & hing without adding water.

3.Heat a non stick vessel,add 2 tablespoons gingely oil,add mustard.Allow it to splutter.

4.Pour the paste from mixie.Keep stirring continuously.Simmer for 15-20 minutes till it transforms to a nice shiny thick paste with oil floating at the top.

5.Close with lid and cook when it starts spluttering.

6.Store in an air tight container once it cools and can be used for over 4 days.

Taro Root /Seppankazhangu Roast

Ingredients:

1.Taro Root/Seppankazhangu- 8 pieces

2.Besan- 2 spoons

3.Rice flour- 1 spoon

4.Turmeric powder-1/2 spoon

5.Red chilli powder- 1/2 spoon

6.Sambar powder- 1/4 spoon

7.Oil- 2 tablespoons

8.Salt

9.Asafoetida powder- 1/4 spoon

Method:

1.Pressure cook the taro root  for 1-2 whistles.

2.Peel once it cools and keep in refrigerator for about 30 minutes.This is to ensure that the stickiness goes away and gets roasted well.

3.Then cut into 2" pieces. 

4.Add besan,rice flour,salt,turmeric,chilli powder,sambar powder,asafoetida & gently mix without mashing and leave for 5 minutes so that spices are absorbed by the vegetable.

5.Heat the oil in a frying pan,put mustard.Add the taro root pieces.

6.Turn gently now and then,add oil & roast till it become light golden brown. 

P.S:The besan and rice flour are added to give crispiness.

Race Kozhambu

Ingredients:

1.Tamarind: 100 g

2.Lady's Finger- 8(Cut into medium sized pieces)

3.Brinjal-3 (Cut into medium sized pieces)

4.Sambar powder- 1 spoon

5.Curry leaves

6.Gingely oil- 2 tablespoons

7.Oil- 3 spoons

8.Sliced green chillies- 1

9.Mustard- 1/2 spoon

10.Salt

11.Turmeric powder- 1/4 spoon

Things to fry and grind to a fine powder without adding water:

                           

1.Chana dhal,Thoor dhal,urad dhal,moong dhal-1 spoon each

2.Red chillies-2

3.Piece of hing

4.Dhania seeds- 2 spoons

5.Curry leaves

6.Rice- 1 spoon

7.Fenugreek seeds-1/4 spoon

8.Black pepper-1/4 spoon

Method:

1. In a pan,roast the rice without oil and then the fenugreek seeds.

2.Next add oil and fry the dhal's till they just turn golden brown.

3.Now roast the redchillies, hing,curry leaves,black pepper & dhania seeds.

4.Grind all the above roasted ingredients to a fine powder without adding water.

5.Heat little gingely oil,add the chopped lady's finger,brinjal &Green chillies and saute well for 3 minutes.

6.Add oil in a hollow vessel,put mustard and wait for it to splutter.

7.Soak Tamarind in hot water and drain the water in the vessel.

8.Add salt,turmeric powder,sambar powder,sauted vegetables & a spring of curry leaves.

9.Allow the tamarind water to simmer till the raw flavour subsides. Then add the ground powder + 1 cup water.

10.Cook in low flame for around 10 minutes till it thickens.Serve hot with rice. 

Bombay chutney

This is a ready to make side dish which takes very little time for preparation with available ingredients at home.

Ingredients:

1.Besan/Channa dhal flour- 1/2 cup(100 g)

2.Chopped green chillies- 2

3.Chopped ginger

4.Curry leaves

5.Chopped cilantro

6.Cumin/jeera- 2 spoons

7.Asafoetida

8.Lemon juice- 3-4 spoons depending on your taste

9.Turmeric powder- 1/2 spoon

10.Salt

11.Oil-1 tablespoon

Method:

1.Mix 1/2 cup of besan in 1 cup of water and nicely mix/beat it well.Keep aside

2.Heat oil in pan,add cumin,chopped green chillies,chopped ginger &curry leaves.(If you want,add chopped onions+garlic+tomato as per the availability.It tastes good either way.)

3.Now add the besan flour mix and keep stirring continuously to avoid any lumps in the chutney.

4.Add salt,turmeric powder and asafoetida.

5.Add 1 cup of water and allow the chutney to cook well for around 10 minutes in low flame till it starts spluttering and bubbles appear on top.

6.Stir occasionally.Make sure the chutney isn't too watery or too thick.It should be just little thick.You can add some more water & salt if you feel the chutney is too thick.

7.Remove from stove.Squeeze lemon juice on top of it ,mix it well.

8.Garnish with chopped cilantro leaves and serve hot with Puris/crisp dosas.

P.S:Remember to add a piece of hing/asafoetida powder whenever you prepare a dish with besan.Also ensure that the besan is well cooked before serving by following the steps above.

Sabudhana Kichdi

Ingredients:

1.Sabudhana/Javvarisi- 1 cup

2.Buttermilk-2 cups

3.Red chillies-2

4.Raw Groundnuts- 100 g

5.Cumin/Jeera- 2 spoons

6.Curry leaves

7.Asafoetida

8.Salt

9.Oil- 1 tablespoon 

Method:

1.Soak the sabudhana in buttermilk for 4-5 hours.Don't soak in water or in too much quantity of buttermilk!!

2.It will fluff up after absorbing the buttermilk & look soft and spongy, so that it can be squeezed between your fingers, without feeling sticky.

3.Fry the raw groundnuts in little oil for around 5 min till they turn light brown.

4.Grind half of the fried groundnuts into a coarse powder and keep aside the other half.

5.Heat oil ,add cumin/jeera,red chillies,curry leaves,soaked sabudhana,salt & asafoetida.

6.Cook the kichdi on medium-flame and saute lightly to avoid sticking.

7.Finally add the fried groundnuts+the coarse groundnut powder from mixie.

8.Wait till the kichdi turns to a light brown colour.Switch off stove.

9.Serve hot only!!This kichdi does not require any side dish. 

Tomato onion chutney

Ingredients:
1.Tomatoes- 2
2.Onion-1
3.Red chillies- 2
4.Salt
5.Asafoetida
6.Oil- 2 spoons
7.Mustard & Urad dhal for seasoning       

Method:
1.Chop the tomatoes & onions into small pieces.
2.Heat 2 spoons oil,add red chillies,chopped onions.Fry till it turns light brown.
3.Then add the chopped tomatoes & salt and saute for 5 minutes.
4.Once it cools,grind to a paste after adding asafoetida.
5.Finally season with mustard+urad dhal.
6.Serve with idly/Dosa/Chapathi                       

Vegetable pulao

Ingredients:

1. Basmati Rice - 1 cup
2. Chopped onion-1
3. Chopped green chillies-2
4. Green Peas- 1 cup
5. Potato(Chopped lengthwise into thin pieces)-2
6. Carrot(Chopped lengthwise into thin pieces)-1
7. Beans (Chopped into medium sized pieces)- 100 g
8. Chopped capsicum(Chopped lengthwise into thin pieces)-1
9. Chopped spring onions
   
10. Fresh Mint/Pudina leaves
11. Salt
12. Butter- 1 tablespoon
    
13. Oil- 2 spoons

Spices:

1. Cloves  - 3
2. Crushed Cardamom-2 
3. Saunf-1/2 spoon
4. Bay leaves- 2
5. Broken Cinnamon stick- 1

Method:
1.Soak 1 cup basmati rice in water for 20 minutes
2.Heat oil+butter in the Kadai
3.Add all the 5 spices in the list,green chillies and chopped onions.Saute well.
4.Next add in the green peas,chopped potato,chopped carrot,chopped beans ,chopped capsicum one by one.Sprinkle water and close the kadai with a lid,to allow the vegetables to cook.
5.Remove the lid once every minute,for around 5 minutes,sprinkle water and close it again.
6.Add the chopped mint leaves.Check if the vegetables are half cooked and little soft & not mashed.
7.Add the basmati rice+needed water.Put salt ,chopped spring onions and mix well.
(Ratio-Basmati Rice:water is 1:1.5)
8.Finally transfer the mixture of rice+vegs from the kadai to either cooker /rice cooker and allow to steam/cook.
9.Serve with onion raitha.

Badam Kheer

Ingredients:(Good for 5 cups )

1.Badam- 150 g

2.Sugar -200 g

3.Milk ( 750 ml)

4.Elaichi- 3

5.Cashews(Roasted in ghee)

6.Saffron 

Method:

1.Soak almonds in hot water for 5 hours.

2.Remove the skin of the almonds(skin comes off easily if soaked beforehand) and grind to a fine paste.

3.Add the almond paste and one cup water in a saucepan.Cook for 5 minutes over a low flame.Don't forget to stir continuously.

4.Add the sugar and mix till it dissolves well.

5.Pour the milk ,add saffron and allow it to boil over low flame for 15 minutes so that the kheer thickens.

6.Toss in the elaichi and roasted cashews.

7.Serve hot/chilled.

8.Remember not to add too much sugar in Badam kheer as it will over shadow the flavour of badam.

                                            

Broccoli Sambar

Ingredients:

1.Broccoli- 100 g

2.Chopped Onion-1/2(Thin long pieces)

3.Red chillies( 1)
4.Sambar powder- 2-3 spoons

5.Thoor dhal ( 1 cup)

6.Tamarind-(100 g)

7.Turmeric( 1 pinch)

8.Fenugreek seeds-1/4 spoon

9.Mustard

10.Curry leaves
11.Salt 
12.Asafoetida

Method:

1.Pressure cook the thoor dhal for 3 whistles.Wash and cut the broccoli into small pieces and keep aside

2.Soak the tamarind beforehand in hot water.

3.Heat kadai,add 1 spoon of oil.Then add the fenugreek seeds,red chillies,onions and saute for 3-4 min

4.Then add the broccoli pieces,salt,sambar powder and turmeric and cook well till the broccoli is light brown in color.

5.After 5 minutes add the tamarind water and boil for 10 -12 min till the raw tamarind smell vanishes.

6.Now add the cooked thoor dhal & asafoetida ,keep in medium flame for another 5 minutes till the sambar thickens

7.Seasoning:Oil+Mustard+Curry leaves
8.Garnish with fresh cilantro.

Mutter Paneer

Ingredients:

1. Tomatoes (4)
2. Onion (1)
3. Fresh/Frozen peas- 1 cup(Soak in hot water for 20 min before you add)
4. Ginger-50 g
5. Garlic- 5-6
6. Paneer (1 big cube-cut into small pieces)
7. Butter (50 g)
8. Bay leaves(2)
9. Curd/Whipped cream
10. Sugar ( 1 spoon)
11. Salt
12. Refined oil( 2 spoons) 
13. Fresh cilantro
14. Kasoori Methi leaves
15. Paprika powder- 1/2 spoon(For the nice orange color)
16. Cashews- 50 g 

Spices:

1.Turmeric powder- 1/4 spoon

2.Red chilli powder- 1/2 spoon

3.Garam Masala- 1 spoon
  
Method:

1.Heat little oil and add the onions ,ginger,garlic and saute well.After it cools down,grind in mixie with cashews without adding water to form a thick paste.

2.Heat little oil and add the cut paneer cubes and cook till they turn light brown

3.Toss in the kasoori methi & bay leaves on top of the paneer & then add the paste from mixie and mix well.

4.Grind the tomatoes to form a thick puree.

5.Add the tomato puree,salt ,paprika powder,peas and the other spices and cook well for 10 minutes till all the spices get absorbed.

7.Once this is done ,add sugar & curd/cream and cook for 3 minutes.
9.Garnish with fresh cilantro
10.Finally add 1 small cube of butter for the added taste.

                                            

Brinjal kutta kozhambu

This is named "Kutta" Kozhambu because the gravy has to boil well & thicken and finally should be only 1/4th of its original watery consistency.

Ingredients:

1.Brinjal-3-4

2.Chopped onion- (small-1)
3.Chana dhal- 1 spoon
4.Fenugreek seeds- 1/2 spoon
5.Red chillies -2 
6.Sambar powder- 2 spoons

7.Tamarind(100 g)

8.Turmeric powder-1/4 spoon
9.Dhania powder
10.Salt

11.Gingely Oil( 2 tablespoons)

12.Curry Leaves

13.Asafoetida

Method: 
1.Chop the brinjal into small pieces and keep aside.

2.Heat 2 tablespoons gingely oil in the Kadai. 

3.Add mustard.Wait for it to splutter and then add chana dhal,fenugreek seeds,red chillies sambar powder,turmeric powder & curry leaves.
4.Toss in the chopped onions and saute.Once it turns slightly brown add the chopped brinjal pieces
5.Nicely mix and saute till the sambar powder is well coated over the brinjal.

6.Soak the tamarind for 15 Min in hot water and add the drained water to the kadai.(Make sure its not very watery)

7.Add salt,asafoetida & dhania powder(If you dont have dhania powder,just grind 2-3 spoons of dhania seeds and add)

8.Keep the Stove in medium flame for 10-15 min till the raw tamarind smell vanishes and consistency thickens.Finally add a pinch of jaggery.

9.Serve with rice/dosa/pongal.

Plantain Podi(Vazhakai Powder)

   

Ingredients:

1.Plantain(1- whole)

2.Urad Dhal - 2 spoons

3.Chana Dhal- 2 spoons

4.Red chillies - 3

5.Tamarind - (small ball size)

6.Asafoetida

7.Salt

Method:

1.Cook the Plantain in cooker for 1-2 whistles.Once it cools,the skin automatically comes off easily, peel and shred it.

2. Pour 1 spoon oil,fry the Urad dhal,Chana dhal ,Tamarind and Red chillies till it turns light brown.Keep aside.

3.To grind:Once it cools grind the above ingredients with salt and Asafoetida without adding water

4.Finally add the shredded plantain and grind for 3-5 seconds only

5.Serve with rice.  

6.This podi will be a little chunky and not very fine and dry like usual rice mix powders.

                                         

Tomato Rasam

Ingredients:

1. Thoor dhal( 2 tablespoons)
2. Tamarind-(100 g)
3. Rasam Powder- 2 spoons
4. Turmeric- 1/4 spoon
5. Salt
6. Asafoetida
7. Curry Leaves
8. Coriander leaves
9. Chopped Tomato- 1

Method:
1.Pressure cook the Thoor dhal nicely.Mash it well and keep aside

2.Soak the tamarind in hot water and drain the water to a hollow vessel.
3.Add Salt ,turmeric and Asafoetida to the tamarind water & allow it to boil for 10 minutes till the raw smell goes off.
4.Add the pressure cooked Thoor dhal to the rasam and boil for 5 minutes
5.Add the chopped tomato

6.Do not allow the rasam to boil for long.Keep in low flame and add 1 cup of water till you get the right consistency.
7.Seasoning: Ghee+Mustard+curry leaves.
8.Garnish with chopped coriander leaves after switching off stove.

Aloo Methi

Ingredients:
1.Potatoes- 5
2.Finely chopped Onion-1
3.Finely Chopped tomato- 1
4.Fresh/Frozen Methi Leaves-100 g
5.Finely chopped garlic-4
6.Chilli powder- 1 spoon
7.Cumin/Coriander powder- 1 spoon
8.Turmeric Powder- 1 spoon
9.Jeera- 1 spoon
10.Salt


Method:
1.Wash the methi leaves well and finely chop them.Soak them in water for 30 min.Add little salt which helps remove the slight bitter taste of the leaves.
2.Boil the potatoes only for sometime till it becomes little soft.
3.Peel it and cut into medium sized cubes.
4.Heat oil in the kadai,add jeera,chopped garlic and onion and saute till it turns transparent
5.Then add the chopped tomatoes.
6.After 5 min,add the potatoes and then all the spices namely salt,chilli powder,turmeric powder & coriander powder.Can add garam masala if needed.
7.Squeeze the water nicely from the methi leaves and add them.Dont add with the soaked water.
8.Close the lid and allow the potatoes to cook well with the spices for 10 minutes.Saute it 3-4 times without breaking the potatoes.
9.Serve with rotis.
10.This is a dry side dish,so dont add water and cook.










                                                      

Paneer Oothapam

Ingredients:
1.Dosa Batter
2.Oil
3.Chopped onion-1
4.Green peas- 1 cup
5.Paneer- 200 g
6.Green Chillies- 1-2
7.Chutney powder/Molagapodi or Red chilli powder- 1 spoon
8.Salt


Method:
1.Add little oil in the pan,once it gets heated toss in the green chillies and onions and fry till it turns brown and soft.
2.Next add the green peas and allow it to cook for 3-5 minutes.
3.Add salt and chutney powder/molagapodi or chilli powder(whichever of these is available) and saute for sometime.
4.Finally grate the paneer on top,mix with the other vegs and keep aside.
5.Spread the dosa batter slightly thicker than usual dosa,spread oil in the sides and cook well on one side in medium flame
6.Sprinkle the vegetables on top evenly.
7.After the base is cooked,flip to the other side till it gets cooked.
8.Serve with Ketchup,chutney or Sambar.
9.You can use any vegs for the topping like carrot,pudina leaves,capsicum etc

Palak Paneer

                                                
Ingredients:
1.Palak/Spinach - 500 g
2.Paneer - 100 g
3.Butter- 1 tablespoon
4.Green chillies- 2
5.Finely chopped onion - 1
6.Chopped garlic-( 4-5)
7.Garam Masala- 1 spoon
8.Coriander Cumin powder- 1 spoon
9.Chilli powder- 1/2 spoon
10.Jeera- 1 spoon
11.Sugar- 1 spoon
12.Salt
13.Milk- 1 tablespoon
14.Oil- 1 tablespoon

Method:
1.Nicely wash the spinach leaves and keep in Microwave for about 4 min or just saute the leaves in the pan till they lose the smell and shed water or you can even pressure cook the spinach leaves for 5 minutes and then grind it.Choose any of the 3 options.
2.After it cools grind it adding the green chillies.
3.Heat little butter,add the paneer pieces and fry till it turns golden brown.Keep aside.
4.Heat some more butter+oil,add cumin/jeera ,chopped onions and garlic and saute well till the onions turn transparent.
5.Now,add the ground spinach paste ,close the pan with lid and cook well for 8-10 minutes.
6.Next, add all the spices namely chilli powder,garam masala,salt,coriander cumin powder and mix.
7.After the gravy thickens a bit,add the sugar and milk.
9.Finally add the fried paneer cubes.
10.Serve with Rotis.

Coconut masala Kozhambu(Coconut+spices in tamarind sauce)

Ingredients:

1.Small Onions-6-8 whole ones

2.Chopped tomato (1)

3.Tamarind(100 g)

4.Turmeric powder

5.Salt

6.Gingelly Oil( 2 tablespoons)

7.Curry Leaves

8.Asafoetida

To fry and grind into powder:
Fry the below items in little oil till it turns brown,make a powder and keep.

1.Shredded Coconut-2 heaped spoons

2.Dhania seeds- 2 spoons

3.Chana dhal- 2 spoons

4.Urad dhal- 2 spoons

5.Red chillies- 3

Method: 

1.Heat 2 spoons gingelly Oil in the Kadai. 

2.Add mustard.Wait for it to splutter and then saute the small onions and tomato

3.Soak the tamarind for 15 Min in hot water and add the drained water to the kadai.(Make sure its not very watery)

4.Add salt,turmeric,asafoetida & curry leaves

5.After the raw smell of tamarind vanishes,add the ground spices powder and mix

6.Keep the Stove in medium flame till the kozhambu thickens to get a nice consistency & oil separates and floats on top.

7.Serve with rice/idly/dosa.Tastes really awesome!!

Peas Pudina Rice

You do not require all the vegetables for this and can prepare this rice with readily available ingredients at home very quickly.

Ingredients:

1. Basmathi Rice - 1 cup
2. Chopped onions- 1 cup
3. Green Peas- 1.5 cups
4. Fresh Mint/Pudina leaves
5. Cloves  - 3
6. Turmeric- 1/4 spoon
7. Red chilli powder- 1/2 spoon
8. Pepper powder- 1/2 spoon
9. Pulao/Garam masala - 1 spoon
10. Salt
11. Butter- 2 spoons
12. Oil- 2 spoons

Method:

1.Heat little oil+butter.Add the basmathi rice and saute for 5 minutes.
2.Cook the rice and peas separately in rice cooker adding water.(Ratio-Basmathi Rice:water is 1:1.5)
3.Make sure you cook the frozen peas well,else it tastes very hard and spoils the taste of the rice.
4.In the same pan, add 2 spoons butter,cloves and onion and fry till it turns golden brown.
5.Add the mint leaves.
5.Add salt,turmeric,chilli powder,pepper powder & garam masala. Sprinkle little water and wait till the spices get into the onions.
6.Finally add the cooked rice, mix without breaking the basmathi rice and Serve.
7.You can also add capsicum to this rice.(if available at home)