Ellu /sesame podi dosa

This dosa is made using ellu podi. It is simple and easy to make. No side dish is needed.

Requirements :

Dosa batter – 2 cup

Ellu podi – 2

Oil / ghee – 1 tsp

Method :

Heat a griddle , pour a ladle full of dosa batter and spread in to a thin dosa.

Sprinkle ellu podi on the top of dosa.

Pour ghee on the sides of dosa.

Cook on both sides.

Ellu podi dosa is ready to serve.

Can be have with chutney.

Vendaikai / Lady’s Finger pepper fry

  This lady’s finger pepper fry is easy and tasty dish. As it is simple to make with less ingredients. There is no onion and garlic in this dish.

Requirements :

Lady’s finger ( chopped ) – 1 cup

Oil – 1 tsp

Pepper powder – 1 tsp

Salt – as required

Method :

Heat oil in a pan, add chopped lady’s finger and sauté well.

Stir well lady’s finger till cooked.

Add required salt and pepper powder and mix well.

Serve with plain rice and sambar, curd rice.

Palak / spinach paratha

  This paratha with pale green colour will be liked by kids. It is healthy and easy way to make kids have greens. It is made within few minutes.

Requirements :

Whole wheat flour – 2 cup

Salt as required

Spinach – ½ cup

Cumin – ½ tsp

Green chilly – 3

Water if required

Method :

Blanch spinach and grind with green chilly.

Add this puree to the flour along with salt and knead well.

Add water if required to knead the dough.

Keep aside for fifteen minutes.

Divide in to equal portion and make in to small balls.

Press with rolling pin in to thin chappati and cook on both sides.

Serve with raita or plain gravy.

Snakegourd stirfry

 This simple poriyal with snake gourd tastes great with sabar and rice. It is easy to make with simple ingredients.

Requirements :

Snake gourd ( chopped )  - 2 cup

Shallots – 10

Green chilly – 2

Curry leave – a sprig

Oil – 1tsp

Mustard seeds – ½ tsp

Grated coconut – 2 tbs ( optional )

Salt as required

Method :

Heat oil in a pan , add mustard seeds and allow to splutter.

Add chopped shallots and green chilly. Sauté well till translucent.

Add curry leaves and snake gourd and mix well.

Add required salt and mix well.

Cook in low flame for about five minutes.

Can add coconut at this stage and stir well.

Snake gourd stirfry is ready to serve.

Foxtail millet dosa / Thenaiarisi dosai

   This grain is used in olden days as our ancestors knows about its benefits. Many don’t know about this small grain. It is rich in fiber which helps in digestion and avoids constipation.

Requirements :

Raw rice – 1 cup

Parboiled rice – 1 cup

Foxtail millet – 1 cup

Urad dhal – ¼ cup

Salt to taste

Method :

Soak rice and foxtail millet for four hours.

Soak urad dhal for an hour.

Grind into a smooth batter and add required salt.

Allow to ferment for ten hours.

Heat a griddle and pour a ladle full of batter and spread in to thin dosa.

Cook on both sides.

Serve with spicy chutney.

sending to  cooking with seeds: rye or millet

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Carrot beans ginger kootu

  There are many kootu in the tamilnadu cusine. In this kootu I used carrot and beans.for extra flavour to the kootu I added ginger.

Requirements :

Carrot ( chopped ) – 1 cup

Beans ( chopped ) – 1 cup

Ginger – 1’’ piece

Coconut grated – ½ cup

Green chilly – 5

Shallots – 4

Cumin – ¼ tsp

Tempering :

Oil – 1 tsp

Mustard seed – 1 tsp

Curry leave – a sprig

Method :

Grind coconut, cumin, shallots, ginger and green chilly to a fine paste.

Cook carrot and beans with quarter cup of water.

Add the grounded paste to the veggies and allow boiling for five minutes and take off from flame.

Heat oil , add mustard seeds and allow to splutter.

Add curry leaves to this tempering.

Add this tempering to the kootu.

Carrot beans ginger kootu is ready to serve.

Foxtail millet Pongal

  I like Pongal a lot. Pongal is a frequent dish in south Indian breakfast. I had foxtail millet , so I tried Pongal with that. It tastes great with coconut chutney and sambar. it is a healthy fiber rich pongal.

Requirements :

Foxtail millet – 1 cup

Moong dhal ( split ) – ¼ cup

Cashew – 5

Ginger – 1’’ piece

Ghee – 1 tbs

Curry leaves – a sprig

Cumin – ½ tsp

Pepper corns – 10

Salt to taste

Method :

Soak foxtail millet in water for half an hour.

Pressure cook the foxtail millet and moong dhal with four cup of water. cook for two whistles.

Add the required salt and mix well.

Heat ghee in a pan , add cumin , pepper and curry leaves.

Add cashew nuts and fry till golden brown.

 Add this tempering to the Pongal and mix well.

Foxtail millet Pongal is ready to serve.

Serve with coconut chutney and sambar.

sending to  cooking with seeds: rye or millet

Mooli paratha / Radish paratha

 This mooli parantha making is my own version . I won’t make it as stuffed paratha, I will mix all ingredients together and make paratha. It is easy to make this tasty paratha.

 Radish is low in fat and calories. It is a useful source of vitamin c. These are diuretic in herbal medicine.

Requirements :

Wheat flour – 2 cup

Green chilly – 2

Radish grated – ½ cup

Salt to taste

Water required for kneading dough

Oil – 1 tsp

Method :

In a large bowl, mix wheat flour , salt , finely chopped green chilly and grated radish.

Sprinkle required water to knead the dough. Keep aside for ten minutes.

Make the dough into small balls.

Press in to thin chappati and cook on both sides with a tawa.

Mooli paratha is ready to serve.

We had with channa masala. It tastes great.

Beans poriyal

 This is simple and easy poriyal with French beans. I like this poriyal mixed with rice.

   Requirements :

French beans ( chopped ) – 1 cup

Shallots – 6

Curry leaves – a sprig

Sambar podi – 1 tsp

Grated coconut – 1 tbs

Oil – 1 tsp

Mustard seeds – ½ tsp

Salt to taste

Method :

 Heat a pan , add oil and mustard seeds , allow to splutter.

Add chopped shallots and curry leave. Sauté well.

Add chopped beans and stir well.

Add sambar powder , required salt and mix well.

Sprinkle little water and cook in low flame.

When cooked , take off from flame and add grated coconut ( optional ).

Beans poriyal is ready to serve.

Cabbage poriyal

  Cabbage / muttaikos as we call in tamil. This wonderful veggie contains fiber ,and lot of water content. It is must recipe in many south indian homes. It is easy to make within minutes.

Requirements :

Cabbage ( chopped ) – 1 cup

Green chilly – 2

Shallots – 6

Curry leave – a sprig

Oil – 1 tsp

Mustard seeds – ½ tsp

Split channa dhal – 1 tbs

Grated coconut ( optional ) – 1tbs

Salt to taste

Method :

 Heat oil in a pan , add mustard seeds and allow to splutter.

Add split channa dhal ,chopped shallots and slit green chilly , curry leaves and sauté well.

Add chopped cabbage and stir well.

Add required salt and cook in low flame for five minutes.

Add grated coconut and mix well.

Cabbage poriyal is ready to serve.

Beetroot raita

 Raita will be a right choice with briyanis , pulov and stuffed chappatis.

  This beetroot raita which has a dark pink colour can be given with any briyani.

Requirements :

Grated beetroot – ½ cup

Curd – 2 cup

Salt to taste

Chilly powder – ½ tsp

Method :

 Add the curd in a large bowl and beat well.

Add grated beetroot , chilly powder and salt.

Mix well and serve chill or as it is.

Kara panniyaram ( spicy rice Balls )

 Paniyaram are small spicy balls cooked in paniyaram pan. It can be taken as snack or as breakfast. In our home, my mom usually makes paniyaram when the batter becomes sour. This will enhances the taste.

Requirements :

Dosa batter – 2 cup

Onion – 1

Green chilly – 6

Ginger – 1’’ piece

Curry leaves

Coriander leaves

Oil -2 tbs

Mustard seeds – ½ tsp

Method :

Heat oil , add mustard seeds allow to splutter.

Add chopped onion , finely chopped ginger and green chilly .

Sauté for few minutes till onion becomes translucent.

Add this mixture to the batter.

Add chopped curry leaves and coriander leaves.

Heat paniyaram pan , add oil in each hole.

Pour the batter to each and cook on both sides.

Can have with any chutney of your choice.

Tomato noodles

This variety of noodles is Indian version of Schwann noodles. It is easy to make with simple ingredients.

Requirements :

Noodles ( cooked ) – 2 cup

Onion – 1

Tomato – 2

Dry chilly -4

Oil – 2 tbs

Salt as required

Coriander leaves

Method :

 Grind onion , tomato and dry chili to fine paste.

Cook the noodles in boiling water along with salt and 1 tsp oil.

Drain the excess water and soak in  water for 1 minute to avoid sticking.

Heat oil in a pan, add grounded paste and sauté well.

Add cooked noodles and salt .

Mix well and add chopped coriander leaves.

Serve hot.

Vegetable Noodles

   This is a simple version of making noodles.

Ingredients :

Noodles – 1 packet ( 400 g)

Carrot -  ½ cup

Capsicum – ½ cup

Cabbage  - ½ cup

Beans – ½ cup

Onion – 2

Chilly powder -1/2 tsp

Garam masala – ¼ tsp

Oil – 2 tbs

Chilly sauce – 1 tbs

Soya sauce -1 tbs

Method :

Cook the noodles in boiling water along with salt and 1 tsp oil.

Drain the excess water and soak in  water for 1 minute to avoid sticking.

Heat oil in a pan , add sliced onion and sauté till turns pink.

Add carrot , beans , capsicum and cabbage , sauté till half cooked.

Add chilly powder , garam masala , chilly sauce, soya sauce , tomato sauce and salt.

Now add cooked noodles and stir well.

Serve hot by sprinkling chopped spring onions.

Podi dosa / crepe with lentil powder

 Podi dosa is a easy and spicy dosa. It is simple yet it will be delicious dosa.

 Requirements :

 Dosa batter – 2 cup

Paruppupodi – 2 tbs

 Oil – 1 tsp

Method :

 Heat the griddle , pour a laddle full of batter and spread into a thin dosa.

 After a minute spread the podi on the top side of the dosa.

Pour oil on the dosa and cook in low flame .

No need to turn to other side.

Serve with chutney and sambar.

WTML  AUG 2012

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Gongura dosa

 I had leftover gongura masiyal for lunch. I thought of using it for dinner. So , I used it in making dosa.

Ingredients :

Dosa batter – 2 cup

Gongura masiyal – ½ cup

Oil – 1 tsp

Method :

 Heat griddle , pour a laddle  full of batter and spread into thin dosa.

In this dosa spread , a spoonful  of gongura masiyal.

Pour oil to the dosa.

No need to turn to other side.

Gongura dosa is ready to serve.

No side dish is needed.

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Carrot poriyal / stirfry

 Carrot is a rich source of carotenes. It is good for our eyes. carrot can be taken as raw.

Requirements :

Carrot Grated  - 1 cup

Shallots – 6

Green chilly – 2

Curry leave – a sprig

Oil – 1 tsp

Mustard seeds – ½ tsp

Method :

 Heat oil in a pan , pour oil , add mustard seeds and wait till it splutters.

Add chopped shallots , green chilly and curry leave.

Add grated carrot and stir well.

Add required salt and cook for five minutes.

Carrot poriyal is ready to serve.

Cauliflower coconut kurma

  This kurma made with coconut masala tastes different. We had it with rice. It can be have with idly / dosa.

  My mom makes this kurma using chicken . I want to make a vegan version , so tried with cauliflower. It tastes same as chicken kurma.

Requirements :

Cauliflower – ½ kg

Onion – 1

Curry leaves – a sprig

Oil – 4 tbs

Masala

Shallots – 15

Ginger – 1’’ piece

Garlic – 6 cloves

Tomato – 3

Coriander seeds – 1tsp

Dry chilly -4

Green chilly - 2

Cinnamon – 1’’ piece

Cloves  - 2

Coconut paste

Grated coconut – 4 tbs

Aniseeds – ½ tsp

Method :

Heat pan , add about 2 tbs of oil, roast cinnamon , cloves ,coriander seeds , ginger , garlic ,  chilles , shallots , curry leaves ,tomato. Ground into a fine paste.

Grind coconut and aniseeds.

Heat oil , sauté onion till translucent.

 Add chopped cauliflower and curry leaves.  Sauté  well .

Add the grounded masala and mix well.

Add required water and salt.

When cauliflower are cooked, add coconut paste allow to cook for another five minutes.

 Cauliflower gravy is ready to serve.

Serve with rice , roti or pulov.

Muttai poriyal ( scrambled egg )

  This scrambled egg is how we make in our kongu region. This will a great combo with plain rice. We can have it alone as a snack. It is easy to make. This muttai poriyal is how we make in our kongu region. It is simple without any masala

 Requirements :

Egg   - 4 nos

Shallots – 10 – 15

Curry leaves – a sprig

Green chilly – 5

Pepper powder – 1 tsp ( optional )

Oil -2 tsp

Mustard seeds

Salt to taste

Method :

Heat oil in a pan , add mustard seeds and allow to splutter.

Add chopped onion , green chilles and curry leaves . sauté well.

Add the eggs one by one , by breaking the shells.

Stir continuously.

Add required salt and pepper powder.

Muttai poriyal is ready to serve.

Serve with plain rice.

Valaithandu poriyal ( plantain stem stir fry )

 Plantain stem is rich in fiber which aids in weight reduction. There are many dishes we can make with this plantain stem. Out of them , stirfry is easy and simple to make.

Requirements :

Plantain stem ( chopped ) – 1 cup

Shallots – 6

Green chilly – 2

Curry leaf – a sprig

Oil – 1 tsp

Mustard seeds – ½ tsp

Turmeric powder – a pinch

Salt to taste

Method :

Heat oil in apan , add mustard seeds and allow to splutter.

Add chopped shallots, green chilles , curry leaves and  Sauté well.

Add chopped plantain stem , turmeric powder and salt.

Cook under low flame with closed lid for few minutes.

Serve with plain rice , sambar sadham or curd rice.

Note :

Can add grated coconut before serving.

Drumstick leaves ( MURINGAI KEERAI ) paniyaram

This is another variety of paniyaram. Drumstick leaves is rich in iron. It is good for young girls and lactating mothers. It is easy to make with simple ingredients.

Requirements :

Dosa batter – 2 cup

Drumstick leaves – 1 cup

Ghee – 2 tbs

Oil

Salt to taste

Onion - 1

Green chill – 4

Ginger – 1’’ piece

Method :

Heat ghee in a pan , add finely chopped onion , green chill , ginger and sauté well.

Add drumstick leaves and required salt.

Sauté well till fully cooked.

Mix this mixture to the batter and make paniyaram.

Serve with coconut chutney and sambar.

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Thakkali paniyaram

  This paniyaram is a colourful one , as we are adding tomato which it abright orange colour. It tastes great ,we can have it as it is no need of any sidedish.

Requirements :

Tomato – 2

Garlic -2 cloves

Ginger – 1 ‘’ piece

Green chilly – 4

Dosa batter – 2 cup

Method :

Grind tomato along with ginger ,garlic and green chilly.

Mix this paste with the batter.

Make paniyaram.

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WTML AUGUST 2012

Methi aloo ( potato with fenugreek leaves )

  Methi aloo is a famous sidedish from haryana. It is healthy as well as simple to make. Fenugreek is said to reduce blood cholesterol and aids in weight reduction. This  will be a great combo with roti.

Requirements :

Fenugreek leaves ( chopped ) – a small bunch

Potatoes – ½ kg

Green chilly ( finely chopped ) – 3

Shredded ginger – 1tsp

Oil – 2 tsp

Salt to taste

Method :

Chop potatoes into cubes and cook separately.

Heat oil in a pan , add green chilly and ginger. Sauté well.

Add fenugreek leaves and sauté for few minutes.

Add potato cubes and mix well.

Add required salt and stir well.

Methi aloo is ready is serve.

Note :

 Can add lime juice before serving, which gives a slight sour taste.

Avaraikai ( hyacinth beans ) sadham

  This recipe I watched in a TV show  and had notes in my cook book. I didn’t prepare this for a long time. While browsing through the book  yesterday , I stopped at this and cooked at once. It is easy to make with simple ingredients.

Requirements :

Avaraikai – ½ cup ( chopped )

Onion – 1

Tomato – 1

Ginger garlic paste – ½ tsp

Chilly powder – 1 tsp

Turmeric powder – ¼ tsp

Garam masala – ½ tsp

Rice – 1 cup

Coconut milk – ½ cup

Salt to taste

Method :

 Heat oil  in a pan , sauté onion and tomato.

Add ginger garlic paste ,avaraikai , chilly powder, turmeric powder  and allow to cook.

Now add garam masala and coconut milk.

Add rice when the coconut milk mixes well with the veggie.

Add required salt and rice. Sauté well.

Serve hot with raita or papad.

Note :

 Using ghee will enhance the taste.