Roochis: October 2008

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Click on the link to view the recipe / details

Also known as pappu vada or paruppu vadai. This is an usual evening snack in many of the houses in Bangalore. Few make it at home where as few buy it from their favourite push cart shops.I leant to make this when I visited one of my friend for pot luck in their house.

Ingredients :

Channa Dhal : 100 gms
Green Chillies : 3 Nos.
Cinnamons : 1 inch
Cumin Seeds : 1 tea spn
Curry leaves : 2 stings
Onions : 3 Nos.
Coriander leaves : 4 strings
Dill Leaves : 1 bunch (pic attached)
Salt

Method of preparation :

Soak Channa Dhal for about 4 hrs.
Grind it coarsely adding cinnamons and do not add any water. Take this into a bowl and add finely chopped onions, green chillies, curry leaves, coriander leaves, dill leaves (all finely chopped), salt, cumin seeds and mix well.
Now wet your hand a little and make small rounds.
Heat oil in a pan, press the rounds and drop them into the oil, fry them both the sides.
Remove when it turns golden brown. Crispy vadas are ready.

Serve hot. Dill leaves gives an exceptionally great taste for the vada.
Did you know this ! Dill is a good source of Calcium which is good for our bones and also rich in Fiber

Pic : Dill Leaves

When the vada is made, the circumference of the vada shd not be even, that shows a properly made vada mixture, which happens only when the dhal is ground coarsely.
If you feel that the ground mixture is watery then add a little basen flour to it.
In Chennai I have seen this vada being made round in shape. You might want to try it that way too.

I am sending this recipe to Herb mania - Dill hosted by theyumblog which was started by Ammulu's kitchen

Kuzhi paniyaram (gunthatulu)

One of my favourite breakfast item. It turns out to come out very well when used a non-stick paniyara maker. Some how when mom used to make this with the stone paniyara khal I would not prefer to have this much until she bought a nonstick one.I tried to make this in the owen once using small cups as I did not have the mould. It turned out to be a disaster and I had to put it straight to the bin.
Also known as Kuzhi Paniyaram, Kuli Paniyaram, Gunthatulu.

Ingredients :

Step1

Rice - 2 cup (idli rice)
Urad daal - 1 cup
Salt

Soak Rice and Urad dhal for abt 5 hours and grind it well, adding enough water. Add salt and keep it over night. You can use the left over idli batter make this.

Step2

Onions - 4 Nos
Green Chillies - 4 Nos.
Curry Leaves - 5 stings
Mustard seeds - 1 tea spn
Cumin Seeds - 1 tea spn
Urad dhal - 1 tbl spn
Baking powder : 2 pinches
Oil

Method of preparation :

Take 3 tbl spoons of oil in a pan, heat it and add mustard seeds, cumin once they splutter add urad dhal and then curry leaves, green chillies, onions all finely chopped.
Fry it till it turns golden brown.
Add this into the batter along with baking powder and mix it well. Add salt if required.

Heat the mould, put one drop of oil in each of the impression and then once its hot pour the batter.
Add few drops of oil around the paniyaram, turn it with a sharp edged stick (chop stick) and fry on the other side.
It would take 10 to 12 min to fry both the sides.

Serve hot with coconut or tomato chuttney. Well it would taste great even without any side dish.

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Tips for Storing and Chopping

Remove the stems of green chilies while storing them. This will help them to stay fresh for long.
Keep coriander leaves in a muslin cloth bag in the refrigerator. They will remain fresh for a longer time.
After peeling the onion skin, cut in half and soak in water for about 10 minutes before cutting to avoid tears.
Peel vegetable skin as thin as possible to preserve the minerals and vitamins.
Wash vegetables before peeling or cutting to preserve the water soluble vitamins.
Soak potatoes and eggplant after cutting, to avoid oxidation which dis colours them.
If you boil vegetables in water, do not throw the water use it for the sambar or rasam you prepare.
To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.
Wrap the fruits and vegetables in paper before refrigerating to keep them fresh for long.
Put some neem and turmeric pieces or garlic flakes in the container where you store rice or grains, in order to keep away insects.
Keep rice flour and basin in a polythene cover in refrigerator when you want them stored for a long time.
Add a pinch of corn flour to the jar of salt to prevent it from getting damp.
A bay leaf added to the flour container will keep the flour free from moisture.
To peel garlic flakes easily, wash and soak them in cold water for about an hour.
Leafy vegetables will remain fresh longer, if wrapped in news papers when you are storing.

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Urad Vada (Medu Vada)

Like 'POLO' the mint with an hole this is 'VADA'. It goes good as evening snacks.
Also called Uddina vade, Medhu Vada, Uddu Vada

Ingredients :
Urad Dhal : 150 gms
Rice : 2 tbl spns
Pepper : 1 tbl spn (crushed)
Green chillies : 2 Nos. (finely chopped) optional
Cumin seeds : 1 tbl spn
Baking powder : 3 pinches
Grate coconut : 2 tbl spoons
Salt
Oil for frying

Method : Soak Urad dhal and rice for abt 4 hours and grind it without adding water. Add jst a few drops if you are not able to grind. (rice gives crispyness to the vada). Add crushed pepper, cumin seeds, green chillies, baking powder, coconut and salt and mix well. (you can refrigate and use it after one or two days also)
Frying : Heat oil in a pan. Wet you hands a little with water and take the dough in small rounds and press it flat and making a small hole in the middle (the dough has to be really thick for getting the proper rounds) and drop it in the oil and fry it in medium heat till it turns golden bown.
Serve hot with coconut chuttney or sambar

Banana Milkshake

It just takes 2 min to make this... energizes your body real quick
Ingredients
# 2 Bananas
# 200ml Milk
# 2 scoop of Vanilla Ice cream
# 8 tbl spoon Sugar
Preparation Method :
Peel the bananas and cut into small pieces and put into a blender with rest of the ingredients and blend for about a min and there we go... The Banana Milkshake is ready.
Serves 3 glasses. Should be served immediately after preparation else the milkshake would discolour (even when refrigerated)

Veg Sheek Kabab

For all the vegetarian friends here is a new variety of fried dish, Veg Sheek Kebab. This serves as evening snacks or as starters for lunch or dinner.

Ingredients :

Raw Banana (Green Plantain) - 1 No.
Carrot - 1 No.
Corn - half cup / 4 table spn
Dry grapes - 1 tea spn
Cashewnuts - 6 Nos.
Paneer - 4 tbl spoon
Green Chillies - 2 Nos.
Coriander Leaves - 1 table spn
Jeera - half tea spoon
Garam Masala, Chat Masala & Chilli power - half tbl spon each
Oil for frying

Method of preparation :

Bake the plantain and remove it from the water immediately as its cooked
Peal out the skin and grate the plantain into a big bowl, add grated carrot, finely chopped green chillies, chopped coriander, jeera, finely choppes or smashed corn, finely chopped dry grapes, crushed cashew nuts, grated paneer, salt, garam masala, chilli powder, chat masala and mix all these to make it like a chappati dough.
Now take a little dough and press it around a spoon or a stick, dip your hands in water to make the dough sticks to the spoon well.
Pull out the spoon gently and drop the dough into the hot oil to deep fry (you can make it in shape of a cutlet as well) till it turns golden brown. This will be crispy outside and juicy inside.

Sprinkle little chat masala and serve it hot with mint chutney or ketchup.

You can add cauliflower, peas, beetroot or any veg you like. When you boil any of these veg then squeeze out the water completely.
Add maida if the dough turns out to be very soft.
You can microwave this instead of deep frying.

Stuffed Brinjal (Baingan)

Most of the recipes I tend to post are those that can be cooked real fast. Here is an addition to those list, Gutti Vankai Kura / Stuffed Brinjal Curry / Bagara Baingan you might call it any way . This is my version of preparation.
Ingredients :
Small Round Brinjals - 10 Nos
Grated Coconut - 100 gms
Coriander Seeds - 30 gms or 2 table spoon powder
Tomato - 2 Nos.
Jeera - 1 tbl spn
Turmeric - half table spn
Mustard Seeds - 1 tea spn
Garlic paste - 1 tbl spn
Curry leaves - 3 strings
Chilly Powder - 1 tbl spn
Oil, Salt
Heat oil in a pan and add half spn jeera, once its brown add tomatoes , once the tomatoes are fried, add coconut, coriander seeds and fry for abt 3 min, now add garlic paste, turmeric pwder, chilli powder, salt. Cool this to room temperature, grind the mixture into a fine paste without adding much water.
Slit the Brinjal like a plus such that you can stuff the paste into it. Do not remove the tail as it tastes good once cooked. Stuff the ground masala into each brinjal and keep the remaining paste aside.
Heat oil in a pan, add mustard seeds, jeera and once it splutters add curry leaves, now place all the stuffed brinjals on the pan and fry for abt 5 min, ensure that the brinjal is fried on all sides by turning them. Now add the left out paste with this and add enough water. The water would be absorbed as it boils. Boil this for abt 10 min by stirring it occasionally. Now check for the taste add salt or chilli powder if required.
You can have the gravy thick or like a thin paste as per your requirement. Serve hot with rice.
Serves : 4 persons

Mashed Brinjal (Katrikka Gotsu)

Vankay Bajji / Katrikka Gotsu

Here is one more Brinjal recipe.Smashed Brinjal can be served with rice and I love to eat this with Idli or Dosa. This is unlike the usual bajji that is dipped in flour and fried. Well I do not know how this dish got this name. But traditionally its called so.
Did you know this ! Brinjals helps control cholesterol levels

Ingredients :

Brinjal varieties

Brinjal - 250 gms
Onions - 2 Nos
Tomato - 2 No.
Tamarind extract - 1 tbl spn
Green Chillies - 5 Nos.
Garlic - 6 cloves
Salt

Method of Preparation :

Chop Brinjal, Tomatoes and Onions into cubes and add them into a pressure cooker along with Green Chillies, Garlic., Water and Salt.
Pressure cook it for abt 5 min (till it gets cooked soft).
Once the pressure is released, remove is there is too much water and then mash the contents into a coarse paste.Add / Remove water to get the desired consistency before mashing

Tempering Optional

Oil - Half tbl spn
Mustard Seeds - half tea spn
Cumin Seeds - half tea spn
Curry leaves - 5 stings
Asafotida (hing) - qtr tea spn

Heat oil in a pan, add mustard seeds once it splutters add cumin seeds and curry leaves and Asafotida. Pour this into the smashed brinjal paste. There we go the dish is ready. Serve it with Rice / Idli / Dosa / Chappati / Puris

Gotsu

Note : The colour of the ready dish differs depending on the colour the brinjal you use.
Also known as : Aubergien Smash, Eggplant bhaji, Vankaya Bajji, Katrikka Gotsu, Mashed Brijal, Brinjal Chuttney

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Veg Sambar (Pulusu / Paruppu Puli)

Ladies Finger Sambar

A dish made almost everyday by my mom but different varieties or twists in it. Usually the menu would be this pulusu, rasam, fry (palyam/poriyal) and rice for Lunch or Dinner.
We normally add any one main vegi into this sambar .
Ingredients :

Toor Dhal - 100 gms
Chilli powder - 1 tbsp
Coriander powder - 1 tsp
Turmeric - 1/2 tsp
Onions - 1 No.
Tomato - 1 No.
Tamarind Extract - 1 tbl spn (or small lemon sized)
Mustard Seeds - 1/2 tsp
Jeera / Cumin Seeds - 1/2 tsp
Curry leaves - 2 strings
Hing / Asafotida - 1/4 tsp
Coriander Leaves - 5 strings
Salt, Oil

One Vegetable of your choice say Brinjal / Beans / Bottle gourd / Ladies finger / Ridge gourd / Drum Stick / Raddish.
Method of Preparation :

Wash the Toor Dhal and pressure cook along with Turmeric till its soft.
Once the pressure is released in the cooker, mash it soft (remove excess water before mashing).
Now place the cooker back on the flame and add chopped onions, chopped tomatoes, chilli, coriander powder, salt, and chopped vegetable.
Pour enough water as the water would get absorbed as it cooks till the vegetable is cooked..
(You may pressure cook this for the vegetable to get cooked)
Add the tamarind extract and boil for 3 - 4 min and remove from flame.

Seasoning : Heat a little oil in a skillet and add mustard seeds, cumin seeds, curry leaves and asafotida after few seconds mix it with Sambar along with Corinder leaves. Serve with Plain rice.
Note : Thickness of the sambar can be made to your choice.
When you use Ladies finger for the sambar, then fry the chopped ladies finger in a pan for 5 min adding a tea spoon of oil so the stickiness in the vegi would be removed. Then add it into the dhal and cook by adding Tamarind (unlike other vegetables where the tamarind is added atlast.
Also known as : Pappu Charu, Bhele Saaru, Bele Saru, Togari bele saru, Pappu Pulusu, Paruppu Kozhambu, Kolambu, Vegetable Sambar, Bendakaya Sambar, Ladies Finger Sambar, Tamil nadu style sambar, South Indian sambar, Bendekai Saaru

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Egg Drop Soup

Making soup at home was something new to me until I started to prepare a few months ago. Well nothing is impossible, here we go and try Egg Drop Soup. This soup is finished by adding a thin stream of Egg to the boiling mixture(broth) creating a thin Silky strands of cooked egg that float on the soup.
Ingredients :
Egg : 1 No
Ginger : half inch
Garlic : 2 cloves (optional)
Green Chilly : 1 No.
Cornflour or Maida : 1 tbl spoon
Onion : 1 No. or Spring Onions : 3 Nos. (not bunch just 3)
Salt, Water

Preparation : Finely chop Ginger, Garlic, Chilli, Salt and Onions or Spring Onions and add it into a vessel with 3 cups of water to it and boil for 5 min. Now take a small bowl and add 1 tbl spn maida and little water and stir it and remove lumps if any. Add this starch into the boiling water and stir it for 3 min.

In a small bowl, whisk the egg using a fork. Drizzle egg a little at a time from the FORK into the boiling mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup comes to desired consistency.

Serves : 2
Preparation Time : 10 min

Rava dosa

Rava dosa crispy and yummy... can we make it at home too ! Here is the method of preparation where in we can get a great aroma and taste in the home made Rava Dosa

Ingredients :
Suji / Rava - 1 cup
Rice Flour - 1 cup
Maida - half cup
Pepper - 1 table spoon crushed into half
Hing or Asafotida - a pinch
Green Chillies - 5 Nos finely chopped
Ginger - half inch finely chopped
Cumin Seeds - 1 tea spoon
Curry leaves - finely chopped
Salt & Water
For Frying : Oil or Ghee or Butter

Method of Preparation :
Add all these ingredients into a bowl. Add enough water to make the batter come to a butter milk consistency. Yes as thin as butter milk.

Heat the tava and sprinkle the batter on the tava. Do not use spoon to pour the batter. Sprinkle the batter all over the thava such that the batter is spread all over but would have pours in them and would look something like a net. Now pour Oil or Ghee or Butter on the dosa. This dosa would take a little longer than the usual dosa to cook.
Once it turns crisp, just fold the dosa and serve with coconut chuttney or tomato chuttney.
* Cook the dosa on only one side.
* If you wanna make onion rava dosa, then sprinkle finely chopped onion on the tava before you sprinkle the dosa batter.
* While making your 5th or 6th dosa add some more water as the batter tends to become thick.
Try this out and drop your comments

Poori & Aloo Bhaji

This dish can make a nice week end breakfast. Poori is not my favorite though but once in a while for a change this can add up to my breakfast menu.

Ingredients
For Poori
Wheat Flour - 2 cups (approx 150 gms)
Sooji / Rava - 1 table spoon
Water, Salt & Oil
For Aloo Bhaji
Aloo - 3 Nos.
Moong Dhal Flour - 1 table spoon
Mustard seeds - half tea spoon
Fennel seeds (Sompu) - half tea spoon
Urad Dhal - 1 tea spoon
Onions - 2 Nos.
Tomato - 1 No.
Curry Leaves
Green Chillies - 3 to 4 Nos.
Coriander Leaves
Salt, Turmeric, Oil & Water

Preparing Poori - Take the Wheat flour, Rava and salt in a bowl and mix it. Add water and knead it to make a hard dough. Once the dough is kneaded you should be able to see the flour on the surface... that means you have not used much water and the dough is done right... now add a little oil on the dough and rest it for 15 min.
Now knead the dough for a min and roll the entire dough to make it a lengthy roll. Cut them into small pieces, make it into small round balls and coat it with little oil and dump it back to the bowl. As the oil is coated on the dough pieces, it does not get stuck to each other.
Take the dough round, press it with poori stick and roll it uniformly. You can make as many at at time and keep it in a plate and then fry them. For rolling, oil or flour is not required.
Heat Oil in a pan for frying the poori and once its hot fry the poori... while you put the rolled dough on to oil, press a little with the spoon so that the poori puffs up well. There we go, the Pooris are ready.

*Rava is used to make the puri puff up well and stay puffed for a little longer
*Remember the puri dough has to be a little harder than the Chappati dough.

Preparing Aloo Bhaji - Boil the potatoes, peal off the skin and smash it and keep it aside. Now take the moong dhal flour and pour a cup of water and take out all the lumps and keep it. Add Oil in a pan and heat it, add mustard seeds, fennel seeds then add curry leaves and chopped green chillies after few seconds add finely chopped onions. Once the onions turn golden brown add finely chopped tomato and fry for 2 min and add turmeric.
Now add the moong dhal flour (which is mixed in water) and stir it... pour enough water to this to make it a thin solution. Always add double the water than the thickness you require as the flour absorbs more water. Add smashed aloo and salt and keep stirring so that lumps do not form. After 3-4 min add chopped coriander leaves and serve with Poori.

*Do not add too much moong dhal flour as you would end up having more amount of gravy.

Try this out and drop your comments

Vegetable Upma

One of the quick breakfast recipe, made with fried semolina with vegetables and seasoned with spices and garnished with Cilantro. Though its not liked by many of them, this can be turned as a comfort food if you add a lot of vegetables and make it colourful and healthy.

Ingredients :

Rava : 2 cups (Semolina)
Onions : 2 Nos.
Mustard Seeds : 1 tsp
Urad Dhal : 1 tsp
Fennel seeds : half tsp
Tomato : 1 No. (Small size)
Peas, Carrots, Beans : 1 cup all together
Green Chillies : 4 to 5 Nos.
Curry leaves : 4 strands
Lime juice : half tea spn (optional)
Salt, Oil and Water
Coriander leaves for garnishing

Method of preparation :
Finely chop vegetables and cook the vegis with a pinch of salt
Fry the Rava in low flame adding 2 table spns of oil for 4 to 5 min and set aside
In a thick or non stick pan heat 3 tbl spns of oil, add mustard seeds fennel seeds and urad dhal
Once the urad turns brown add green chillies, curry leaves after few seconds add onions and fry till golden brown.
Then add chopped tomato, turmeric and salt (dont add much salt as there would be salt in the cooked vegetables also).
After 3 min add the cooked vegetables along with the water in which it was cooked.
Bring the water to boil and now add the fried rava into this.
Keep stiring while adding the rava so that lumps dont get formed.
Keep stirring till the water is completely absorbed by when the rava would be cooked. Add Lime juice now (optional) and garnish with coriander leaves.
Serve with Curd or Coconut chutney.
I have made it a little watery, you can keep it on flame for a little more time to make it dry.

Variations : Fried cashew nuts can be added while adding the rava.You can make this with only Brinjal or only Potatoes as vegi.
You can add avarekai / avarakka / motchaka / lilva beans
You can add fried vermicelli also. Which would be rava vermicelli upma. Measure wd be 1 cup of rava and 1 cup of vermicelli. Add vermicelli 5 min before adding rava while finishing.

Also known as : Rava Kichidi, Uppitu, Rava Upma, Vegetable Rava Kitchidi, Sooji upma.

Recipe Index

Beverages
Watermelon Juice
Mango Lassi
Muskmelon Juice (Cantaloupe)
Banana Milkshake

Breakfast
Moong Dosa (Green Gram)Vegetable Upma
Poori and Aloo Bhaji
Rava dosa
Urad Vada (Medu Vada)
Kuzhi paniyaram (gunthatulu)
Lemon Rice (Chitranna)
Batura
Bonda Soup
Sprouted Moongdal Idli
Idly - The comfort food
Chole for Bathura (Channa Masala)
Akki Rotti (Rice Roti)
Rava Idli - not MTR but RTR (Roochis Tiffen Room) Home Made
Pappu Dosa / Kadamba Dosa / Paruppu Dosai / Mixed Dhal Dosa
Neer Dosa
Pongal (Kara pongal)
Tabil Billalu (Toor Dhal and Rice Patties) with Onion Chuttney
Vegetable Rice Noodles

Chuttney / Pickles
Tomato Chutney
Oorupindi / Toordhal Chutney
Coconut Chuttney
Beerakai Chuttney
Tomato Pickle
Mix Veg Green Chilli Pickle
Beetroot Raitha Tomato Onion Chutney

Dosa / Creaps
Pappu Dosa / Kadamba Dosa / Paruppu Dosai / Mixed Dhal Dosa
Neer Dosa
Rava dosa
Moong Dosa (Green Gram) / Pesarattu

Gravy / Curry
Kheema Balls Masala (Minced Lamb)
Veg Sambar (Pulusu / Puli)
Smashed Brinjal (Vankay Bajji)
Stuffed Brinjal (Baingan)
Achari Gosh
Coriander Chicken (dry/gravy)
Tomato Curry (Gojju)
Chole for Bathura (Channa Masala)
Gutti Vankay Kura (Stuffed Brinjal Curry) Version 2
Onion Sambar
Egg Masala Gravy
Butter Chicken Masala
Aloo Badami Gravy
Ulavalu Pulusu (Horse gram Sambar)
Simple Spinach Dhal
Chettinad Chicken Curry
Garlic Curry / Pundu Kozhambu / Vellipai Koora
Puli Keerai / Pulupu Kooraku / Tangy Greens
Vegetable Sagu
Chicken Curry - Simple version
Tomato Sambar for Idli
Dalcha
Onion Sambar
Mix Veg Curry
Avarekai Sambar Kadai Paneer

Indian Bread
Paneer and Onion Stuffed Kulcha
Rice Roti
Batur
Paneer Kulcha

Non-Vegeterian
Ginger Chicken Dry
Pepper Chicken Dry
Kheema Balls Masala (Minced Lamb)
Achari Gosh
Coriander Chicken (dry/gravy)
Butter Chicken Masala
Grill - Veg and NonVeg
Chicken Curry - Simple version
Chettinad Chicken Curry
Fish Rounds
Express Chicken Biryani
Chicken Sheek Kebab Goan Shrimp Curry - Prawns
Methi Pepper Chicken Tandoori Chicken

Noodles / Pasta
Vegetable Rice Noodles
Indo Chinese Veg Noodles Elbow Macaroni with Creamy Veg Sauce

Rice Varieties
Lemon Rice (Chitranna)
Tomato bath (Tomato Pulav)
Jeera Rice
Pongal

Express Chicken Biryani
Ghee Rice Mutton Dum Biryani

Snacks
Pepper Chicken Dry
Veg Sheek Kabab
Urad Vada (Medu Vada)
Kuzhi paniyaram (gunthatulu)
Masal Vada
Perugu Bonda (Curd Bonda)
Sweet Boondi
Bonda Soup
Khara Boondi
Pizza (Home made)
Nippattu / Rice Crackels / Chekkalu
Potato wedges
Paneer Lollipop like Chicken Drumstick
Paneer Potato Patties
Tabil Billalu (Toor Dhal & Rice Patties) with Onion Chuttney
Modakas / Kollukattai / Kadubu (Spiced)
Mirchi Bajji Tabilu Billalu
Paneer Potato Patties
Paneer Lollipop

Stuffed Bell Pepper
Chicken Sheek Kebab
Ginger Chicken

Soups
Celery lemon soup
Egg Drop Soup
Rasam (Dhal Rasam)
Indo Chinese Veg Noodles
Mirchi Bajji / Bhajia / Molaga Bajji (Stuffed)Palak Vanchina Charu / Bassaru

Stir Fry
Egg Capsicum Burji
Aloo Peas Palyam (Fry / Sabzi)
Aloo Gobi Dry Fry (Potato Cauliflower)
Potato Stir Fry
Beans Stir Fry
Aloo Palak Stir Fry
Potato Brinjal Stir Fry
Potato Pepper Stir Fry
Plantain Fry

Arbi Stir Fry Palak Vanchina Palyam Aloo Methi Stir Fry

Starters
Chicken Sheek Kebab
Paneer Potato Patties
Fish Rounds
Masal Vada
Veg Sheek Kabab
Pepper Chicken Dry
Ginger Chicken Dry

Powders / Spice Podi
Chilli Powder / Kara Podi / Kari Pudi
Dhaniya Powder / Daniya Pudi / Podi / Coriander Powder

Sweets
Sweet Boondi
Jalibe Rava Ladoo Sabu dana Kheer

Misc
Ragi Sangiti / Ragi Muddhe / Kelveragu Kali / Finger Millet Balls

Pepper Chicken Dry

Dont have much time and also wanna prepare some delicious chicken. You can confidentially make Pepper Chicken.

Ingredients :

Boneless Chicken - 300 gms
Yogurt - 1 tbl spoon
Curryleaves - 2 strings
Ginger Garlic Paste - 2 tbl spoon
Chilly Powder - 2 tea spoon
Pepper Powder - 1 table spoon
Turmeric Powder - half tea spoon
Oil / Butter - 1 table spoon
Salt

Method of preparation :

Add Chicken, Yogurt, Ginger Garlic Paste, Turmeric, half table spoon pepper and salt into a bowl mix it and let it marinate for about 1-2 hours.
Add Butter / Oil (Butter gives nice aroma) into a pan and heat it, then add the marinated chicken and fry till the chicken is half cooked. (Keep stirring occasionally it to avoid the chicken sticking to the pan)
Now add the remaining half table spoon of pepper powder and cook till the chicken is almost done.
Now add the curry leaves and leave it for a min. Pepper Chicken ready to be served.

* you can serve this with few lemon pieces or put few drops of lemon juice before serving.
* preferably use a nonstick tava
* frying time would be around 10-12 min

Ginger Chicken Dry

Step 1 - Ingredients

Curry Leaves : 5 strands
Coriander leaves stem : one bunch (only the stem)
Onions - 2 Nos.
Green chillies - 2 Nos.

Grind all the above ingredients and make a fine paste of it.

Step 2 - Ingredients

Chicken - half kg (with bones or boneless)
Soya sause - 1 tbl spn
Veniger - 1 tbl spn
Corn flour - 1 tbl spn
Salt

Add all the above items marinate and rest for about 20 min

Step 3 - Ingredients

Oil - 4 tbl spn
Ginger - 1 inch (chopped)
Ginger Garlic paste - 2 tbl spns
Pepper - 1 tbl spn (crushed)
Coriander leaves - 3 strands
Lime juice - 1 tea spn

Take a wide non stick pan heat oil, add the marinated chicken, fry the chicken till the moisture in the chicken is removed and the chicken is almost cooked. Now add the ground gravy and fry for about 5-8 min. Check if the salt is enough or add more.
At this point in time when you feel that the oil is too much, then move the chicken to one corner of the pan and remove the extra oil.
Now add the crushed pepper powder, coriander leaves and lime juice.

Moong Dosa (Green Gram) / Pesarattu

Crispy as paper roast, quick to make bfast. Can be served with Tomato pickle or Onion Tomato chutney or Coconut chutney. As dish for bfast this doesn’t make your tummy too filling, an ideal dish to start the day with.

Ingredients :

1 cup Moong (Green Grams)
1 cup Rice (Idli rice or normal rice)
1/4 cup of Black Gram (Urad dal)
2 tea spoon fennel seeds (Jeera)3 dry red chillies
Salt to taste
Oil

Method of preparation:

Soak Moong, Rice and Black Gram for 2 hrs.
Grind it fine adding water along with Fennel seeds and Red chilies. (pour only req qty water)
Add some salt and keep it for fermentation for an hour before you make dosas.
Spread the batter thin on a tava and make like usual dosas. (Can be made thick also)

Note : Dosas come out crispy when prepared 5-6 hours after grinding.
*Sprouted Moong can also be used.

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