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.