Potato Podimas

Ingredients

Raagi vermicelli - 200 gm
Onion - 1
Green chilli - 1
Curry leaves - 8
Grated coconut - 1 cup
Mustard seeds - 1/2 tsp
Channa daal - 1/2 tsp
Splitted ulundu daal - 1/2 tsp
Cooking oil - 1 tsp
Salt to taste


Method

1. Take 1 litre of water add raagi vermicelli and salt, and leave it for 3 minutes and drain the excess water. Then cook it in the steam for 5 mins.
2. Let the cooked vermicelli cool in the normal room temperature.
3. Cut the onion and green chilli into small pieces.
4. Heat the pan and add oil, mustard seeds, channa and ulundu daal.
5. Add the onion, green chilli pieces, curry leaves and grated coconut and fry for 3 mins.
6. Add the cooked vermicelli and a little bit of salt. Mix thoroughly and fry it for 5 mins.

Chettinad Paruppu Urundai Kulambu

Ingredients

For Kola Urundai

Finely sliced small onion - 3 table spoon
Chopped coriander leaves - 1 table spoon
Tuvar daal - 1/2 cup
Bengal gram - 1/2 cup
Grated cocunut - 3 tea spoon

Grind together below
Red chillies - 8
Ani seeds (sombu) - 1/4 tea spoon
Cumin seeds (seeragam) - 1/2 tea spoon
Cooking oil - 1 tsp
Salt to taste

Grind above spices to fine paste.

Method (For Kola Urundai)

1. Soak tuvar daal and bengal gram for 2 hours.
2. Strain water completely and grind coarse together with above grind spice paste.
3. Add sliced garlic, onion, grated cocunut, coriander leaves to ground paste and mix well.
4. Make into lemon sized balls and arrange in greased idli plate and steam for 7 to 8 min.
5. Add the balls (koftas) to boiling gravy.

Ingredients

For Paruppu Urundai Kolambu

Small onion - 1/2 cup
Garlic - 6 flakes
Tomato - 4
Thick tamarind extract - 1/4 cup
Salt as required

Grind together

Red chillies - 12
Coriander seeds - 2 table spoon
Cumin seeds - 1/3 tea spoon
Ani seeds - 1/4 tea spoon
Poppy (kas kasa) seeds - 1 and 1/2 tea spoon

Fry the above spices in little oil. Dry roast idli rice 2 tea spoons till it puffs up. Grind everything together with 1/4 cup of grated fresh cocunut.

For Seasoning

Oil - 2 table spoon
Mustard seeds - 1/4 tea spoon
Fenu greek seeds (Vendhayam) = 1/4 tea spoon
Ani seeds - 1/4 tea spoon
Curry leaves few

Method (For Paruppu Urundai Kolambu)

1. Peel onion and garlic and slice into thin strips.
2. Cut tomatoes finely.
3. Heat oil. Add seasonings, garlic and then onions.
4. Fry till golden brown and then chopped tomatoes.
5. Stir till it become pulpy and pour diluted tamarind extract, ground paste, salt and boil for few minutes.
6. Add steamed kola urundai and boil for another 2 minutes.
7. Serve hot with cooked rice.

Raagi Semiya

Ingredients

Raagi vermicelli - 200 gm

Onion - 1

Green chilli - 1

Curry leaves - 8

Grated coconut - 1 cup

Mustard seeds - 1/2 tsp

Channa daal - 1/2 tsp

Splitted ulundu daal - 1/2 tsp

Cooking oil - 1 tsp

Salt to taste

Method

1. Take 1 litre of water add raagi vermicelli and salt, and leave it for 3 minutes and drain the excess water. Then cook it in the steam for 5 mins.

2. Let the cooked vermicelli cool in the normal room temperature.

3. Cut the onion and green chilli into small pieces.

4. Heat the pan and add oil, mustard seeds, channa and ulundu daal.

5. Add the onion, green chilli pieces, curry leaves and grated coconut and fry for 3 mins.

6. Add the cooked vermicelli and a little bit of salt. Mix thoroughly and fry it for 5 mins.

Kothumai Dosai

Ingredients

Idli rice - 1 cup
Whole wheat grain - 1 cup
White ulundu daal - 1/2 cup
Fenugreek seeds - 1/2 tsp
Cooking oil

Method

1. Soak idli rice, wheat grain, ulundu daal and fenugreek seeds in water for 8 to 10 hours
2. Grind it in the grinder to fine paste. Add water so that paste is suitable for dosai.
3. Add the salt and leave the Dosai paste for 15 hours, so that it gets fermented.
4. Heat the dosai pan and put the oil and spread the dosai paste. Heat it on both sides. Serve it with tomato or any chutneys.

White Peas Subji

Ingredients

White Peas - 1 cup

Onions - 2

Potatoes - 2

Ginger garlic paste - 1 tsp

Tomato - 1

Curry leaves - 10

Garam masala powder - 1 tsp

Scraped coconut - 1/2 cup

Spices - Pattai, sombu, grambu

Turmeric powder - 1/2 tsp

Cooking oil - 1 tsp

Salt to taste

Method

1. Soak the white peas for 8 to 10 hours.

2. Pressure cook the white peas and potatoes together. Cut the onions and tomato into small pieces. Grind the scraped cocunut with little water.

3. Heat the pan with cooking oil and add the spices and onions and fry it for 2 mins.

4. Add ginger garlic paste and then tomatoes and fry it for a minute.

5. Add cooked white peas and potatoes, finely grind coconut paste, garam masala and turmeric powder and salt. Close the pan with lid and leave it for 10 mins.

6. Garnish with coriandar leaves and serve it hot with chappathis.

Shallow Fried Idli

Ingredients

Left over idlies - 4
Idli podi - 2 tsp
Chilli powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Channa daal - 1/2 tsp
Split while ulundu daal - 1/2 tsp
Curry leaves - 8
Salt to taste
Cooking oil - 1 tsp

Method

1. Cut the idli into 4 pieces
2. Heat the pan with cooking oil. Add mustard seeds, channa and ulundu daals, curry leaves.
3. Add idly pieces and fry for a minute. Add chillie powder, idli powder and salt and mix well and fry for 2 to 3 minutes.

Bread Vegetable Sandwich with Mint Chutney

Ingredients

Bread - 2 slices
Potatos - 2
Carrot - 1
Beat root - 1
Onion - 1
Ginger garlic paste - 1 tsp
Salt - to taste
Garam masala powder - 1 tsp
Butter - to spread in bread
Tomato - 1 (for decoration)
Cooking oil - 1 tsp

Ingredients for Mint Chutney

Mint (Podhina) leaves - 1 bunch
Coriander leaves - 1/2 bunch
Dry chilli - 4
Tomato - 1
Salt - to taste
Cooking oil - 1 tsp

Heat the pan with oil and add all ingredients above and fry it for 3 to 4 mins and grind them.


Method

1. Boil the potatos, peal the skin and mash them.
2. Grate the carrot and beat root. Cut the onion into small pieces.
3. Heat the pan and add some cooking oil. Fry the onions with ginger garlic paste.
4. Add grated carrot and beat root and mashed potatos.
5. Add garam masala and salt and fry them for 2 to 3 mins.Vegetable mixture is now ready for making the sandwich
6. Toast the bread slices with butter on both sides.
7. Apply the Mint Chutney on one side of each bread slice and then put the vegetable mixture in between the bread slices.

Navarathna Kurma

Ingredients

Paneer - 100 gms

Mixed Vegetables - 2 cups

(Carrot, beans, peas, potatos, cauliflower)

Tomatoes -3

Onions - 2

Ginger garlic paste - 1 1/2 tsp

Tumeric powder - 1/2 tsp

Dhania powder - 2 tsps
Chilli powder - 1 1/2 tsp

Garam masala - 1 1/2 tsp

Milk - 1cup

Cream - 2 tsp

Ghee - 3 tsps

Salt - to taste

Tuity fruity, kismis, cashews (optional) - 1/2 cup

Method

1. Dice paneer into small pieces, deep fry and keep aside.

2. Grate onions, put tomatoes in hot water, then peel and mash.

3. Heat ghee in a pan and fry onions and then ginger-garlic paste. Fry in a low flame till the ghee seperates from it.

4. Add mashed tomatoes, tumeric powder, dhania powder, chilli powder,garam masala and salt.

5. Then add boiled vegetable pieces. Let itboil for sometime.

6. When the gravy is thickened, add milk and cream. Boil for a minute.

7. Add paneer pieces and dry fruits before removing from fire. Fry cashewnuts in little ghee and add it. Garnish with coriander leaves.

Samba Rava Uppuma

Ingredients

Samba Rava - 1 cup

Water- 3 cups

Onions - 2

Curry leaves - few

Tomato - 1

Carrot - 1

Beans - 4

Dry chillies - 4

Cooking oil - 1 tsp

Salt - to taste

Mustard seed - 1/2 tsp

Splitted black gram - 1/2 tsp

Bengal gram - 1/2 tsp

Method

1. Heat the kadai with cooking oil and add mustard seed, splitted black gram, bengal gram.

2. Cut the onions, tomatos, carrot and beans into small pieces.

3. Add curry leaves, onion and dry chillies into the kadai. Fry them for 1-2 mins and then add tomatoes, carrot and beans and fry them for 2 more mins.

4. Add 3 cups of water and salt.

5. After the water started to boil, add the samba rava. Reduce the flame and allow the rava to cook for few minutes.

Delicious samba rava uppuma is ready serve for breakfast together with omlette and banana.