ilaneer dosa -1(Tender Coconut Dosa)

This recipe is good for hot summer as its prepared from ilaneer

Ingredients:

Dosa Batter- 1-2cups
ilaneer valukai that soft coconut-1 -2 Cups
Tender coconut water-1/2 cup
Cumin Seeds-1teaspoon(optional)
Soda salt a pinch (optional)
Normal Coconut pieces-2tablespoon

Method:

1.Grind the ilaneer valukai,coconut with little cumin seeds along with little tender coconut water.it will become a messy paste or little bit watery.

Mix in dosa batter if you want add little salt now and wait for one hour to set.if you want to make current consistency of dosa add little tender coconut water

Then your soft cooling ilaneer dosa will be ready.No oil needed and it come soft spongy.IF u want lightly grease with oil

you can prepare like small uthaapams.

Side dish you can have coconut milk or coconut chutney with SAMBAR.

Try it and feedback me.

you can add little jaggery or sugar in dosa batter to make it as sweet ilaneer dosa or add sugar syrup or jaggery syrup.

dont forget to add elachi powder in this ilaneer dosa

Try it and feedback me how it came

Yummy Dahi Vada/Thayir Vadai

Hi friends

As its hot summer here i chill my self with this dahi vada which is curd vada.Its very simple and easy to maker.Here is the secret of my dahi vada and al the ingredients are avail in your kitchen.You can give a treat to guest with this dahi vada

Ingredients:

Grated Carrot-3 teaspoon
Crispy Big Urad Dhal vadai(Ulunthu vadai)- 4
Mustard-1 teaspoon
Dried Red Chilly-2
Salt to taste
Oil-1 teaspoon
Grated ginger(Optional)
Curry leaves -1 teaspoon
Corainder leaves-2 teaspoon
Sour curd with one teaspoon of mil:k-1 cup

Method:

Take a kadai add litltle oil ,Mustard,Red chilly,Curry leaves and grated ginger.Fry it for one minutes and off the stove

Now take a normal plate and spread the curd and add the fried items along with carrot and coriander leaves.Mix everything well. for a while and mash the fried red chilly well.

Now place the vada and mix the curd and vada and pour the curd on top of vada with the help of spoon.Close it well


After 30 mins turn the vada upside down and wait for another 30mins.so that the curd will be absorbed by vada

Now your tasty Daahi Vada is ready and it will bevery yummy yummy

Crisy Tasty Cauliflower Fry

This recipe is tasty and very easy to prepare

Ingredients

Cauliflower -1(1/2) cup
Chilly powder-3 teaspoon
salt to taste
Oil-2-3 tablespoon or (1 tablespoon if you are in diet means in non stick kadai)
Lemon Juice-1 teaspoon

Method:


First chop the cauliflower thats pluck it into small flowers then wash in water


In this mean time boil the water well and add little salt with cauliflower.Then off the stove and close the lid and wait for 10minutes.If any worms there it will be killed in water

Then filter the water and keep the cauliflower in a plate and keep it aside

Take a thick kadai add oil and when its warm add the dried cauliflower and fry it well when its cooked well and coming with crispyness add chilly powder and required salt


When everything cooked well and came with crispyness and spicyness off the stove and allow it to cool lightly and then add lemon juice and mix well


Then your spicy crispy cauliflower will be ready

Maangai( Raw Mango) pachadi

If summer starts raw mango and mango will be a great season.So in raw mango we can prepare many items like  raw mango pickles,raw mango vatthal,raw mango maavadu,Raw mango chilly mix,,Raw ,ango rice,Raw mango in sambar,puli kulambu,ladies finger pachadi,Mangaai fish kulambu.In the same way we can make Raw mango Pachadi this recipe have three taste which has tanginess,spicyness and sweetness.It was superb when three taste mingle in this flavor

maanga pachadi is a very easy recipe


Ingredients:

• Big Onion-1 ( or )small onions -10 -12
• Ginger- grated or chopped into small size
• Mustard 1 teaspoon
• Green chilly-2-3( select spicy chilly)
• 1 normal size Mango-chopped remove the thick outer skin just we need flesh alone
• Salt
• jaggery 2 teaspoon
• sugar-2 teaspoon
• kadalai paruppu,
• ulutham paruppu
• Curry leaves
• Oil
• pinch of turmeric

Procedure:

Take a pan add oil and add mustard when it splittered add kadalai paruppu,ulutham paruppu.

Now add onion with a pinch of salt then grated or chopped ginger,green chilly,curry leaves one by one

Fry for a while when onion got transparent or roasted then add the chopped mango,pinch of turmeric and add water to make the mangaai to cook well.

Add salt and when its half cooked add jaggery and sugar.

when the mango melted and semi solid means your tasty sweet mango pachadi ready

note :you can add extra green chillies if you want the pachadi little bit spicy means

Tasty Brinjal thokku

Dear friends


Please add as a follower before going through the recipes.This recipe was very tasty and delicious.just try it and feedback me.This recipe i seen on a Tv program and i lightly moderated it by innovations

Ingredients:

Onion-1
Tomato-3
medium size onion -1
karam masal
chilly powder
sombu
Methi seeds thats venthayam
asafoetida(perungaayam)
oil
salt
Brinjal-1 cup
ginger garlic paste-1-2 spoon

Masala1:
red chilly-3
Coriander seeds-1 spoon
Bengal gram -1 spoon
Mustard-few
Oil-
Coconut-1 tablespoon
(Fry it in little oil then allow it to cool and powder in mixie.)


Procedure:

Chop the brinjal lightly wash it and filter water and chopped into small pieces.

Take a small vessel put the chopped brinjal and add pinch of salt and mix it with brinjal by your hands and keep it aside.

Chop the onions and tomato finely.

Now take a kadai add oil as its thokku add two tablespoon oil extra

Add mustard,sombu,methi seeds, cury leaves,ginger galric paste,asafoetida and chopped onion.

Fry it well when it smells well add chopped tomato,pinch of salt,turmeric powder,chilly powder,thaniya powder and karam masal

when it becomes thokku form add the brinjal in this stage with water and masala 1 and wait till the brinjal cooks fully

Add little oil as its thokku oil is must as we then add salt if needed means

Then add coriander leaves if you want lighly add lime juice or vinegar for different taste.

Then your yummy yummy brinjaal thokku ready to taste

It suits for steamed rice,chapathi,pooti,dosa,idly and all items,pulav,biryaani

brinjal have fat soluble value it reduce fat

Spicy Grated Carrot Fry

Ingredients

Grated Carrot-1- cup
Slitted Green Chilly-2
Grated Coconut-3 teaspoon
Chopped Onion-2 tablespoon
salt to taste
Coriander leaves(Optional)

For seasoning:mustard urad dhal,channa dhal

Method:

Take a thick kadai add oil,mustard  when it splittered  add urad dhal,channa dhal lightly color change means add onion

When the onion half cooked add the the greeb chilly and fry it for 40 seconds in low flame and add the grated carrot and salt.

Mix everything well and close the kadai for 2mins.So the carrot cooked in this time now add the grated coconut and coriander leaves

Then your spicy taste grated carrot fry will be ready it will take 5 mins to cook if all ingredients are ready and carrot finely grated means

Note:you can add grated ginger or sombu or seeragam which gives a different smell and taste

Spicy Tangy Brinjal Subji

Hi friends


Recenty tried Spicy Tangy Brinjal Subji.Hence i wanna share with you all.Just try it and feedback me how it came for you.its a very easy and tasty recipes suits for Naan and rotis especially.

For this Spicy Tangy brinjal subji all ingredients are avail in home. and very easy to prepare  

Ingredients:

Finely chopped Brinjal-1 cup
Big Onion - 1
Tomato - 2
Garlic - 3 or 4 pods
Ginger - a very small piece.
Sugar- 1 teaspoon
Sombu and cumin seeds-1 teaspoon each
Karam Masal-1 teaspoon
Chilly powder-2 teaspoon
Coriander powder-1 spoon
Curry leaves- a few
Biryani spices like pattai 2, kraambu - 4


To Grind:
 
grind Big Onion,Tomato,Garlic and Ginger and make a paste...


Method :

In a kadai Pour 3spoons of oil ....

to season add sombu, jeera ,pattai, kraambu and curry leaves.. when it splutters

add the paste and stir till the smell goes.. then add chilly powder, coriander powder,karam masal and salt..

after the masala smell is gone add sugar and the oil will start coming up add the brinjal and mix...

then pour little water to it for the brinjal to cook...

after the brinjal is cooked fully and there is no water and become a thick gravy  add coriander leaves and serve...

the masala and the brinjal should be blended well and the masalas should be like a coating over the brinjals..

Then your Tangy Spicy Brinjal Subji will be ready which will be very tasty

Crispy Dosa (South Indian Special)

Dear friends

This is my crispy dosa secret

 

Its very easy to crispy dosa.its all time favorite for everyone.So here i can share my crispy dosa secret.Even you dont need oil for crispy dosas.it will come very crispy and give a wonderful taste

Ingredients:

Idly rice-3 cups
Urad dal- 1 cups(depending on your crisyness)
Big salt(Kal uppu)

Method:
Soak the idly rice for 8-10 hours.
Soak the urad dhal for 3 hours.
Then Grind the idly rice with correct amount of water as a fine white paste.
Grind the uru dhal in mixie with correct amount of water when we grind in mixie or grinder after adding water bubbles like thing burst..Try to avoid more water as it was soaked for long hours which absorbs water during saoking time.


During grinding little water is enough for urad dhal and for rice lightly add extra more water than urad dhal but not more water.


So take a big vessel and mix the grinded rice and urad dhal along with half hand  salt 3-4 times.


Then mix the salt in the batter well.you have to beat the batter well by your hands like beating egg in which bubbles like thing exist then only it will be mixed very well.


Now close the  dosa batter and wait for 9-10 hours.So the batter will be bubbled and rised a lot and will come upside of the tall big vessel.


Dont disturb till the batter rised automatically then only the dosa batter will be set.


After the batter rising beat the batter again by your hand  and in turn it will decreas from its original size.


If the batter is thick add water and mix well and start to prepare the crispy dosa.

So try it and feedback me how it cames

Spicy Aroma Egg Curry

I recently tried this spicy aroma egg curry and it came out very well and superb in taste which is very easy to taste

 

 

Ingredients

4 boiled eggs 
2 medium sized onions or 16 small size onions
2 Tomatoes
5 green chilli's
2 tsp. coriander powder 
5 cloves of garlic
1  ginger 
1 tsp. jeera 
1 tsp of sombu
1/2 tsp. garam masala
pinch of turmeric powder 
3 tbsp oil, 
Salt to taste, 
water
 Ghee half teaspoon
1/2 cup- coriander leaves


Method:


1.Make a paste of 1 onion, garlic, ginger and green chilli's. 

2.In a pan add oil when heated add jeera, when it splutters add the remaining onion (slit lengthwise) keep frying till it is golden brown then and finely chopped tomato fry it is smashed properly then add the ground paste, add turmeric powder, coriander powder and salt.

3.Keep frying till you see the oil seperating on the top and there is no raw smell now add coriander leaves. 

4.Add water if the curry sticks on the bottom of the pan.Finally add the boiled eggs (make vertical slits on the sides of the egg).

5.Toss the eggs into the curry and let it simmer for 2 minutes,sprinkle garam masala and remove from heat when the curry is thick in consistency

6.Finally after finishing add 1 teaspoon of ghee and mix well .now off the stove and close the kadai


7.Now your spicy aroma egg curry will be ready

Naan with bread instead of yeast

Recently one of my friend told we can try naan with bread and maida combination.The concept is very simple too.instead of yeast we can use naan.

Ingredients:


Bread-5 pieces
Maida-2 cup
Sour Curd-1/2 cup
Warm Milk-1 cup
Sugar-2 teaspoon
Salt that needed
Butter or Ghee optional
Baking powder or  baking soda salt-1 teaspoon


Method:

1. Sieve the maida,baking powder three times in a vessel.
2.  In this meantime powder the bread finely in mixie and heat the milk
3.  Now add fully powdered bread along with milk and curd half cup, sugar and salt
4.  Start to making dough as usual and add the remaining ingredients and finish making the dough
5.  Close the lid and allow the naan dough to set for minimum 2 hrs and maximum 8-9 hours.
6.  So you prepare the dough in morning to make for dinner or prepare in night to make for morning.so you can get a wonderful naan
7.  So after when it got set start to make medium balls and roll the naan in its shape.neither be thin nor be thick.Hence medium thickness is good.
8. Keep a pan with a medium flame and (if you want add oi or butter before starting it )put the naan when its lower part cooked in the low flame turn in opposite side and allow that side to cook.surely naan will come like poori and very soft.
9. Instead of putting in pan you can bake the naan whic tastes good
10. Then your yummy naan is ready have some tangy spicy side dishes  for it

Potato Jamun Sweet

Potato Sweet Jamun-1
(Instant tasty recipe)


Ingredients:

Maida-1/2 cup

Normal Potato-2 big size

Sugar-1 and half cups

Elachi powder-1 -2 teaspoon

water as you needed

Oil for deep frying

Sweet Milk kova-3 tablespoon(optional)

Baking powder or Baking soda(Optional)

Milk or Milk Powder

Milk Kova and Cashew nuts a few for decoration

Method:

1.Cook the potatoes completely and peel off the skin.Now mash it well as paste

2.Now after mashing the potato mix maida,elachi powder ,baking powder or baking salt ,milk kova little by little

3.Add milk or milk powder if its more moisture add maida and make a soft dough

4.Now make small balls and fry in low flame.when the color changes dark or light brown.Take it and filter the oil with the help of tissue

5.In this mean time prepare sugar syrup which we do for jamun with elachi powder

6.Now put the fried jamun balls in syrup and add milk kova and cashew nuts

7.Wait for 30mins or 1hour thats enough then serve to kids.

This jamun sweet is an instant and an easy recipe which we can serve for guests.it can be done in normal potatoes

Tasty Potato Balls Fry

Tasty Potato Balls Fry

Recently i tried this dry potato balls fry which is the best side dish for roti,naan,parota and dosa to.here is the recipe for you.its very very simple one

Ingredients

• Big Boiled potato-2(Remove the skin)
• Maida -1-2 tablespoon
• Karam masal or mutton kari masala-2 teaspoon
• Chilly powder-2 teaspoon
• Salt to taste
• Butter or ghee
• Oil
• Sombu
• Big Onion-1
• Tomato-2
• Turmeric powder - 1 teaspoon
• Oil for deep or shallow frying
• chilly powder-2 teaspoon

For Grinding:

• Garlic pod -5-6
• Green chilly-1-3
• Coriander-4 sticks or 2 tablespoon

Method:


Cook the potato and remove the skin and mash it and add salt needed for potato,sombu,maida,karam masal,chilly powder,turmeric powder

In this mean time grind the garlic,green chilly and coriander with little water and grind well as paste.

Take half grinded paste and add in the potato mixture and keep the remaining paste aside.

Now make the potato dough along with this paste and add maida if its watery means and make small balls

Take a kadai and add oil when its heated add the balls one by one by deep frying  or you can do shallow fry with mild oil

when it becomes dark brown take it and filter the oil with a tissue in a bowl and keep it aside

Take a kadai add little oil and add biryani spices one by one and add sombu when it splittered add onion.

when the onion color lightly change add the remaining paste which we grinded already.when the smell change good add tomato ,turmeric,chilly powder and salt needed for gravy with karam masal lightly

cook for 5mins and off the stove.then your spicy tasty potato balls ready.

Naan (Without yeast)

Ingredients:

Maida/All pupose flour-    2 cups
Fresh thick curds -1/2 cup
Milk,warm -1/2 cup
Sugar     1/2 tsp
Salt     1 tsp
Baking powder     3/4 tsp
Cooking soda     3/4 tsp
Melted Ghee/Butter     4 tsps


Method

Sieve maida with baking powder and cooking soda for 3 times.( to ensure even mixing)
take the seived flour in a bowl and make a dent in the centre.

Now Pour milk,curd,salt,sugar in that.

Mix well after a minute,gather the flour with your finger tips and dont knead hard.

Keep aside covered for 2-3 hours.you can keep upto 7-8 hours

Knead the dough softly at the time of making and make even sized balls.

The size should be larger than our chapatti making ball.

Dust the rolling platform generously with maida and roll it and pull one edge to make a tear shape.


Apply water on top of naan and turn over it to the hot tawa so that the water
applied part sticks to the pan.

Cook covered in medium flame and after a minute if u open,u could see it has puffed up.
Now turn the pan upside down and cook the otherside on direct flame till the other side becomes light golden in colour.

If u r not comfortable in this u can simply take and put the nan in direct flame as u do for roties ,
otherwise also u can turn over it in tawa itself and cook.Its your choice.But cooking in direct flame sure gives a good finish to the naan.

Apply butter/ghee over both sides and serve hot.!

Parupu Urundai Kaara Kulambu-1

Ingredients:

Toor Dhal-1cup
Dried Red chilly-4
Tamarind-Lemon Size
Sambar Powder-2teaspoon
Salt to taste
Mustard,Methi Seeds- 1/2 teaspoon each
Asafoetida-1/2 teaspoon
Oil-2teaspoon
Chopped garlic pod-4
Ginger-Few
Coriander leaves-Few
sombu-1/2 teaspoon


Procedure:

Soak the tamarind for 20mins in water and take tamarind water from it and filter the residues.Keep it aside

Take a vessel and soak the toor dhal for one hour in water and filter the water completely from it

Grind the toor dhal after one hour along with red chilly,garlic ,sombu,salt and ginger to get a vada batter paste

Note if you need water means add lightly otherwise not necessary during grinding

Now take a kadai and add oil and add the grinded paste.Stirrer well for 2 mins and Off the stove.

Start to make small ball and keep it in idly cooker for 3 mins.its optional only and keep it aside

Now take a kadai add the tamarind water,sambar powder,salt.When it boiled and started to become thick add the cooked balls or uncooked balls

In another kadai fry mustard,methi seeds,asafoetida with little oil and add this in urundai kulambu

Appalam is a best side dish for it

Sweet Cashew Burfi

Ingredients

 2 cups Cashew Nuts (soaked in water for 2 hours)

1 cup Powdered Sugar

1 tbsp Ghee

1/2 tsp Cardamom Powder

Silver Foil (optional)



Procedure

 Grind and blend the cashews to a fine paste. Use as little water as possible when blending.
 
Now in a saucepan make syrup with sugar and water and Cook on slow to medium heat.

Cook stirring continuously till a soft lump is formed. Add ghee and cardamom powder and mix well

 Remove from heat on to a smooth surface and roll out (thin) quickly with a rolling pin.

 Cut into squares/diamond shapes.

Sweet Boonthi(Instant Recipe)

Ingredients:     
             
4 tsp Cardamom Powder
 6-8 Almonds (chopped)
1 cup Gram Flour(kadalai maavu)
 1/2 cups Sugar
 1 cup Water
 Ghee or Oil to deep fry

Procedure

 To make sugar syrup, first boil the sugar and water together in a vessel. Once sugar is 
 dissolved completely and the syrup becomes a little sticky, put off the flame and keep aside.its half stick patham

 Take gram flour in a vessel and occasionally add water to it. Make sure that the batter doesn't get too thin.so only its possible to prepare boonthi

 Now heat ghee or oil in a pan, hold a perforated spoon(dotted spoon or kannu karandi) a little above the hot ghee and pour some batter on the spoon.

 Tap very lightly at edge of spoon to allow small droplets to fall in the ghee. Pour back remaining batter and wipe spoon.


Stir the boondis in the ghee gently and fry till crisp but not brown.

Now take out the boondi and drain off the excess oil.

 Now put the boondi in the sugar syrup. Keep it for 3-4 minutes before taking out from the syrup.

Now spread the boondis on a wide plate; add cardamom powder, almonds and mix gently.

Allow to cool completely and loosen the boondi with finger till each droplet separates.

Boondi can be eaten fresh, or can be stored in an airtight container.

Brinjal Chutney version-1

Ingredients:


Finely chopped brinjaal-1/2 cup
Dried red chilly-3
Grated coconut-2 teaspoon
Tamarind-gooseberry size
Green chilly-2
Mustard-1/2 teaspoon
Asafoetida-little for flavor
oil and salt - required level

Procedure:


Take a vessel add oil and fry the brinjaal completely.

Now add tamarind,salt,green chilly,red chilly,scrapped coconut.

When everything fried well.grind it well.

Then keep it aside.

Take a pan add oil,put mustard,asafoetida and mix this in chutney. 

Then tasty brinjal chutney will be ready

Chinese Veg Fried Rice

Ingredients:

Cooked Basmathi or  ordinary Rice -1cup
Veggies like carrot,beans)-1cup finely chopped in small size
Capsicum -1/2 cup
Soya sauce- 1 teaspoon
Tomato sauce-1 teaspoon
Pepper
Salt
Olive oil or normal oil-2 -3 teaspoon
Finely chopped garlic
Big Pink or white Onion-1
green chilly-1(optional)
Chopped Spring onion-3 teaspoon
Ajanameto salt- a pinch

Procedure:

Take a thick strong kadai add 2 teaspoon of oil,saute garlic when its half cooked add onion,green chilly

Saute well and when its half cooked add chopped capsicumm and veggies one by one

Add soya sauce,tomato sauce,Ajanameto salt,salt and pepper.

 if you add veggies then allow it to cook.

When its half cooked off the stove and  Mix the rice slowly without breaking the rice. You need some practise for it.

Then again keep it on the stove and keep in high flame for 30 -40 seconds and mix well then off the stove

Garnish with spring onion

Then your Veg fried rice will be ready

Instant kessy sweet

its  very easy to prepare

Ingredients:

Kesari-1/2 cup
Rosted Coconut,Cashewnut (roast in ghee)
Wheat dough
Oil

Procedure:

Just roll the dough into a chapathi and stuff the sweet kesari ,coconut,nuts inside it

Now design you sweet in your desired shape an shape and Deep fry in oil

When it came golden brown take it

servee it hot.best evening snacks

Pepper Egg Rice

Hi friends


Today i tried Pepper Egg Rice.Here is the feast for you.

Ingredients:

Cooked Rice or left over rice -1cup
Egg-2(check the egg condition good or bad in a seperate bowl)
Veggies like carrot,beans (Optional)
Capsicum -1/2 cup
soya sauce(optional)
Pepper
salt
Olive oil or normal oil-2 -3 teaspoon
Finely chopped garlic
Big Pink or white Onion-1
green chilly-1
Tomato-1

Procedure:

Take a thick strong kadai add 2 teaspoon of oil,saute garlic when its half cooked add onion,green chilly,tomato

Saute well and when its half cooked add chopped capsicumm and veggies one by one.

Then allow it to cook if you add veggies otherwise you can add the egg.

Now keep the flame low and wait for 30 second without disturbing.

Lightly mix the egg and veggies and add salt,pepper

DOnt disturb allow the egg to cook now again lightly stirer without breaking.

When the egg is semi cooked add soya sauce and off the stove.

Mix the rice slowly and stirer well

Then your egg rice will be ready

Jeera Veg Pulav

Ingredients:

basmati or long grain rice -[1 cup]
water-[11/2 cups]
bay leaves -[2 pieces]
salt to taste
oil -[2 teaspoon]
cumin seeds (jeera) -[2 -3 teaspoon]
green chilies-[3 -4 ](each one split into two)
chopped capsicum-a few  (optional)
carrot-[2(grated or chopped )]
beans-[7(chopped)]
Cauliflower-[1/2 cup]
green peas-[1 cup]
ginger garlic paste-[1 teaspoon]
garam masala -[1/2tsp]
lemon juice -[3teaspoon]
cilantro for garnishing
cashewnuts fried in ghee


Procedure:

Heat the oil in a Rice cooker, add  cumin seeds wait till it splutter

Then add bay leaves ,cloves,cinnamon stir for a minute and add green chillies, ginger garlic paste

Fry for 2 minutes and then add capsicum,all chopped vegetables along with peas,fry it for 2 min.

Add rice, fry for a minute. Add water and salt and mix well & close the cooker .

After two whistles ,off the stove and wait for 5minutes

Then add garam masala and cilantro,little lemon juice .


Serve Jeera veg pulav  with reitha or any other spicy side dishes

Note :if you dont want more spicyness reduce green Chillies

Simple Jeera Rice

Ingredients: 

Cooked Basmati rice or normal rice- 1 cup
Ghee and oil- teaspoon each
Salt to taste
Chopped Big onion -1
Cumin seeds-2 tsp
cumin powder- 1 teaspoon
Cashew nuts
Green chilly-1 or two(optional)

Procedure:

Take a kadai add oil,ghee and roast the cashew,filter the oil,ghee and take it and keep aside

Now in the same kadai  add onion and fry it will golden brown arrive.Keep the flame medium

Add cumin seeds,green chilly ,cumin powder for 40 seconds.allow it splutter

Now add the fried cashew nut and add rice little by little and add salt if needed means

Then your easy and tasty jeera rice will be ready.

The side dish you can have as cauliflower manchurian ,mushroom masala or any gravies like soya beans gravy.For this rice the side dishes have to be spicy

Instant Coconut Rice

Ingredients:

Cooked Rice -2 Cups

120 gms grated  coconut

Ghee-2 spoon

 Black gram dhal

 Broken pieces of nuts

 Red Dry chillies

Curry leaves

Asafoetida powder -a pinch
 
 Coriander leaves

 Salt to taste

Cashew nut and Ground nuts

Procedure:


Take a pan add ghee Fry coconut evenly to a golden colour on a slow fire.


Heat 3 dessertspoon of ghee. Fry the cashewnuts,,ground nuts and remove.

Fry the broken pieces of dry chillies, black gram dhal, Asafoetida powder and curry leaves well.

Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.

Serve hot garnished with coriander leaves.

Rava Kichadi

Ingredients:

Rava -[ 2 cups]
Onions (finely chopped) - [1/2 cup]
Tomato (finely chopped) - less than [1/2 cup or 1/2 cup ] according to the taste you can add.
Curry leaf, 
Coriander (if you want)
Ginger (finely cut) - [1/2 teaspoon]
Turmeric powder - a pinch
Green chilly - [1 or 2 ]if you want spicy you can add 3 also.
Mustard seed, Urad daal (broken)
Salt

Procedure:

Boil one spoon of oil, add mustard seeds, urad daal, curry leaf, add onions to it and when it is golden brown, add tomato, chilly, ginger and cook, then add water and salt, turmeric powder, one spoon of cooking oil, and allow it boil. 

Then add rawa to it and if you want add coriander leaves, add it only at the end,so that it will remain green and remove it from flame and serve hot.

Coconut chutney can be prepared, you can have pickle also if you like.

Instant Pachai Mocchai Rice

Ingredients:


Cooked Mochai
Big Onion-1
Red chilly-2 or 3
Kulambu milagai thool-2 to 3 spoon
Mustard
Ginger garlic paste
salt
oil




Procedure:


Take a pan add oil then mustard when it bursts add the dried red chilly


Add onion,ginger garlic paste,kulambu milagaai thool,pacchai mocchai and salt


When everything mixed and get thick gravy mix the cooked rice check the salt and chilly taste add if required means


Then your simple pachai mocchai rice will be ready

Jaraika Feast Zone

Welcome to Jaraika Feast Zone

Hi friends

I warmly welcome you to have my food feast.Here i shared some easy and yummy recipes for your tongue.Just have a look at it and enjoy the feast.

Just look at the recipes and if it work out ,or any queries just feedback me.

Check the drop down menus and have the wonderful recipes feast

Your valuable comments are always welcomed with pleasure

Green Pea Aracha Vita Masal Rice

Ingredients

2 tsp urad dal
2 tsp chana dal
2 tsp coriander seeds
1/2 tsp cumin seeds
3-4 dried red chillies(if you want spicy means according to your level)
2 normal size coconut pieces
Cooked Greenpeas -1 cup
Onion
Cardamon
Cinnamon
Cloves
Curry leaves
Groundnut-2 teaspoon
ghee and oil
Cashew nuts few
Cooked rice -2cup
Turmeric Powder

Procedure:

Fry the groundnut with 1 teaspoon of oil and allow it to cool.

Powder it as dry in mixie and keep it aside

Take a pan add little oil and then add urudhaal,channa dhal,red chilly,cumin seeds,coriander seeds,coconut pieces.

Add it one by one and fry it in low or medium flame for 2mins.

Then allow it to cool and powder it

In this mean time cook the green peas.

Take a thick strong pan add 1spoon of ghee,oil,Cardamon,Cinnamon,Cloves one by one.

Now add the cashew nuts when it lightly give a flavor add onion,curry leaves,green peas,turmeric powder,little salt for green peas.

when its was cooked well ,keep the flame low and mix the white rice and the masala powder with little salt for rice

Then add the groundnut powder.Just mix well.close it for 30 seconds in low flame

Finally off the stove and check the salt taste and when the rice lightly cooled means add little lemon juice

Mix it well and close the lid for 2 minutes

Papadam,white vadagam, onion vathal are best side dish for it


Note: if you fry and keep the masala and groundnut powder means you can prepare whenever you want means

Methi partha or chapathi

Ingredients:

2 cups chopped fenugreek(methi) leaves

1/2 cup besan (gram flour)

3 cups wheat flour

1 tea spn chili powder

2 tbl spn each oil and ghee

Salt

Procedure:

Cut methi leaves into small pieces and add salt. Keep for 5-10mins. Squeeze water out of the leaves. Add this to remaining ingredients to make dough. Apply oil and leave for 1-2hours. Make paratha. Fry the paratha and apply ghee on both sides.

PS: Usually the methi leaves are squeezed after applying salt to remove some of its bitterness, but by doing this, some of the nutrients are lost. So it is personal choice. You could use the leaves as it is in the dough.

Egg Kothu Chapathi

As we have taste kothu parotta in the sameway we can try in chapthi for a change.


Ingredients:

Egg-3-4

Chapathi-6(Chopped )

medium size Onion-2

Tomato-1

Green chily-2

Any Kuruma-1/2 cup(Optional)

Coriander leaves- few

Chilly powder-1/2 teaspoon

Karam Masala-1/2 teaspoon

Oil and salt as required


Procedure:

Cut the chapathi into small pieces

Finely Chop the onion,tomato,green chilly,coriander leaves.

Add oil in kadai then put the onion and roast it for a while which have to be light golden brown.

Add green chilly and fry it half cooked and add tomato,chilly powder,karam masal and salt

Fry it well and when it smells well

Add the egg along with chopped chapathi(kothu chapathi) or add the fried egg which was cooked separetly  then mix it well

Now add little kuruma with chopped coriander ,mix well and off the stove when it becomes dry dont stirrer too much

Otherwise chapthi will become paste like.henc keep in high flame and mix well to make the kurma dry lightly



Without kuruma also you can try the recipe

Now EGG kothu chapathi is ready to taste which is yummy yummy

Kothu Chapathi

As we have taste kothu parotta in the sameway we can try in chapthi for a change.


Ingredients:

Chapathi-6

medium size Onion-2

Tomato-1

Green chily-2

Any Kuruma-1/2 cup

Coriander leaves- few

Chilly powder-1/2 teaspoon

Karam Masala-1/2 teaspoon

Oil and salt as required


Procedure:

Cut the chapathi into small pieces

Finely Chop the onion,tomato,green chilly,coriander leaves.

Add oil in kadai then put the onion and roast it for a while which have to be light golden brown.

Add green chilly and fry it half cooked and add tomato,chilly powder,karam masal and salt

Fry it well and when it smells well add the chopped chapthi mix it well

Now add kuruma with chopped coriander ,mix well and off the stove when it becomes dry dnt stirrer too much.

Otherwise chapthi will become paste like.henc keep in high flame and mix well to make the kurma dry lightly

Now kothu chapathi is ready to taste which is yummy yummy

Jeera pepper Chapathi

Its an easy and tasty recipe.we have cumin seeds which is avail in kitchen easily.cumin seeds gives good digestion and the chapathi will have pleasant smell with dieffernt flavor too.

its easy concept too

Ingredients:

jeeragam or cumin seeds-(1 to 2) teaspoon

pepper powder- (1 to 2) teaspoon

wheat flour-2 cups

salt and oil to taste


Procedure:

Take a vessel add wheat flour,cumin seeds,pepper powder,salt,oil lightly and water

Make it as a dough and prepare chapathi

it gives a differnt flavor and smells great

Here pepper is optional one.

Enjoy different types of chapathis and enjoy yummy yummy flavors

Easy Instant Rice Puttu

Ingredients:

250 gm Rice flour 

1 Grated coconut 

Salt to taste

Procedure:

1.In a pan, dry roast the flour until aromatic and slightly color changes.

2.Allow to cool for 1-2 minute.

3.Add half cup of water with salt to the flour and mix rice puttu.

4.In the puttu maker , add 2 tsp of coconut and then add the flour mix, 

  alternatively end with the coconut or try this in idly cooker .

5.Steam for 15-20 minutes until cooked well.

6.Serve hot with ghee or gingelly oil and sugar on top.

Onion Chapthi

Everyone has onion in their house.we can use that onion for chapathi recipe.As our tongue needs different taste.we can try in easily avail items.

here i am goin to share about onion chapathi


Ingredients

Chapathi wheat flour-1 (1/2) cup

Big Onion or Small Onion-1 or 1(1/2) cup

Thaniya powder-1-2 teaspoon

Chilly powder-(1/2)-1 teaspoon

Finely chopped green chilly or chilly paste-1teaspoon

Coriander leaves for your flavor

Oil

Salt to taste



Procedure:

Take a kadai if you use nonstick or thick kadai you can reduce oil usage.

(The frying items have to be half cooked always dnt fry for crispy stage)

After adding oil in kadai add the chopped onion with pinch of salt when its half cooked add chilly paste or finely chopped green chilly.

Then add finely chopped coriander leaves when its half cooked that means dont allow to become crispy lightly fry thats the correct stage.

Add thaniya powder,chilly powder,salt required.

Off the stove allow it to cool.

Then take a vessel add the wheat flour,add the fried masals,water and make it as a dough

Then make the chapathi apply light oil on both sides of chapathi and put in chapathi pan

Taste the chapathi with kuruma or chutney or reitha

Otherwise you can taste without side dish

Instant Easy Bread Upma -2

 Ingredients:

8 slices of bread

1 tsp sugar

2-3 green chillies (Slit lengthwise)

1/2 tsp mustard seeds

1 tbsp ghee/oil

1 tbsp freshly grated coconut 

1/2 tsp urad dal

1 spring curry leaves

1 tbsp lemon juice or to taste

Salt to taste

2 tbsp finely chopped onions

1/4 tsp turmeric powder

Procedure:

Cut the bread into small pieces and keep aside. 

Heat oil in a pan and add mustard seeds. When they splutter add urad dal and curry leaves. Saute till urad dal turns to golden. 

Add chopped onion and saute till translucent. 

Add turmeric powder and green chillies. Mix well. 

Add salt and sugar, mix well. 

Finally add bread pieces and lemon juice. Mix well. Cover and cook for about 2 minutes. 

Add grated coconut, mix well and serve immediately.

Minty Chapathi

We are boring with chapathi.hence this is my second recipe

We have mint leaves in home but we mostly wont use fully.we waste it sometimes unused.

Here i wanna share how t prepare mint leaves chapathi

Ingredients:

Chapathi Wheat flour-2 cup

Finely chopped mint leaves-1 or 1(1/2) cup

Green chilly- finely chopped or chilly paste- 1 teaspoon

Salt to taste

Oil required amount


Procedure:

Add oil in kadai add the chilly paste or finely chopped green chilly

Fry it half cooked and add finely chopped mint leaves when its half cooked.

Fry it for two minutes.take it and keep it aside.

Allow the mixture to cool.

Take wheat flour,add saly,little oil and the fried mint masal.

Then make it as a dough and do the chapaathi.

It will be in different taste

if you can add more green chillies in frying stage means it will be spicy and no side dish needed


Otherwise have it with reitha and kuruma or tomato or onion chutney 

Simple Yummy Bread Upma 1

Hi friends

Recently i tried bread upma.Its very simple and yummy dish.hence i shared this simple recipe here.

Ingredients:

Bread - 4 (Powder it by mixie as dry)

Oil - 2teaspoon

Cuminseeds- 1teaspoon

Tomato-2 (Finely chopped)

Big Onion-1 (Finely chopped)

Green Chilly-2 (Finely chopped)

Chilly Powder-1 teaspoon

Salt- Required range


Procedure


Take a Pan add oil when it warm add cumin seed

Then add Onion when cumin half fried and fry onion for 2minutes

Then add green chilly and tomato together and fry for 2minutes

When everything fried well add the powdered bread,chilly powder and correct salt

Mix everything well if needed add oil.check the taste

Then serve it hot yummy bread upma

Tomato sauce or sugar is best side dish for this.


Note: you can add any left over veg side dishes in this upma preparations instead of having plain upma

Crispy Carrot Poori

 

Ingredients:

Carrot 3-4 medium sized (chopped one)
Cloves-5 pieces(optional but gives a flavor)
Wheat -2 cup
Maida-1 table spoon

Salt

Mustard

Green chilly

Onion- 1 medium size

Oil needed may be 1 -2 teaspoon
Hot Water and normal water required amount
Carrot Paste Preparation

Chop the carrot not so small just by big circles and cut into half each

Take mixie jar which has sharp blade then add the chopped carrot,cloves and pulse it

Then when its mashed if you need add little normal water and make it as a soft paste.

if clove smell is missing few more and grind it well

So now carrot paste is ready with its pleasant smell

I added cloves because i dont like carrot smell.


Procedure:
   
Take a pan add little oil and put mustard,onion,green chilly.

when it fried well add the carrot paste,little salt and mix well.

After 1minutes over means off the stove and close the lid

Then allow it too cool and keep aside

Now take a vessel and pour 1 and half glass water and boil it

when it was very warm take it

Now take another vessel pour little hot water and 1 teaspoon oil

Then little carrot paste and 1 cup wheat flour,half table spoon maida

Start to make dough and add hot water if needed means very little amount as carrot has some moisture dont add more water

Then add the remaining carrot paste,wheat flour and maida.

The dough was very soft and golden yellow or mild orange in color.

Then after 10 minutes you can make small pooris in it

Its a very easy procedure only and looks very soft and cripy too

Green Chilly Moer Kulambu with parupu vadai

Ingredients:


Greenchilly-2
Fresh rice uncooked-1 tea spoon
Coconut few pieces
Cumin seeds
Mustard
Corainder leaves
Salt
Oil




Procedure:


Grind as dry  the coconut,green chilly,cumin seeds and rice.When its half grinded just take it and keep aside


In this mean time mix water in curd and stirrer well in a seperate vessel.


Now add the Grinded masal and salt in this butter milk thats in the watery curd.


Now take the pan and add oil,mustard,curry leaves.


Pour the buttermilk mixture on it.


If you want a flavor add coriander or thaniya powder and chilly powder to it.


Finally coriander leaves and allow it to boil for few minutes.




Now  add the small paruppu vadai in it.


Then serve it hot.It was very tasty and delicious

Pepper Boiled Egg -2

Ingredients:

Boiled egg-4

Onion-1

Pepper powder

Cumin seed powder

Onion-2medium size

Tomato-2 -3

Turmeric powder-a pinch 

Sombu-1 teaspoon

Salt

Oil

Procedure:

First boil the eggs cook well and remove the outer shell and keep aside

Slice the each egg as a two piece and keep aside.

Take a pan add oil ,sombu when it splittered add onion,pinch of turmeric when it fried well add tomato and pepper powder ,little salt

Fry it till the gravy becomes golden brow.you can add oil if its sticky means.

When the gravy was thick and shiny.

Now add the sliced egg on the gravy

Please note you have to keep the #ee0fa0 side of egg one by one instead of white side of egg.

That is the #ee0fa0 side immersed in oil and white side have to be on top.

The gravy wil start to mix in oil from the egg.wait for a while without disturbing.

Add all the sliced eggs together.

Then after 2-3 minutes lightly stirrer it and you wil get a flavor smell.

Off the stove and serve the pepper boiled  spicy egg which is yummy yummy

Simple Shiny Soft Neer Dosa

Ingredients:

Raw Rice-2cups

Grated Coconut-2-4 table Spoon

Water -2 cups

Procedure:

Soak rice overnight or 3-4 hours maximum.

Grind with salt and coconut.

Make the batter very thin it have to be watery.

Just take a pan and pour the batter lightly by raising your hands.

These dosas have to be cooked from only one side. (Since coconut is used, there is a chance of dosas getting sticked to tava).

No oil needed and dosa will be very shiny,soft and yummy.

So have coconut milk or pickles or any tamarind based kulambu or coconut garlic and mint chutney.

Simple recipe so easy to prepare

Potato Kadalai Paruppu Kuruma or Kuzhambhu

Hi friends

This recipe i got from one friend.it came out superly and taste was super and yummy yummy.It taste like daalsha and kuruma combinations.Very easy to prepare.Try it and feedback me

Soak Poppy seeds [1tsp] for 20minutes.

Soak Bengal gram dal/Kadalai paruppu [1/3cup] for 30minutes separately.

Grind coconut [5 one inch pieces] with poppy seeds. Keep it aside.

Pressure cook Bengal gram dal with little salt for 3whistles.

Then add chopped onions [1], chopped tomatoes [1/2], kuzhambhu masala powder [3tbs], turmeric powder [1/2tsp], potatoes [2] and salt to the cooked dal. Pressure cook once again for 3whistles.

Heat oil in a pan. Fry whole garam spices for a minute.

Add green chilli [1], small onions/shallots [4-5], few curry leaves and ginger-garlic paste [1tsp]. Fry for a minute and add the cooked dal and potato mixture to it.

Let it cook for 2minutes.

Then add ground coconut paste. Simmer for 5minutes.

Rava idli version - 2

Ingredients:

Roasted Rava - 1 cup

White ulunthu or urdu-two tablespoon 

Thick curd - 1 cup

Water - 1 1/2 cup 

Pinch of soda & salt. 

Any left over veg curries (or )Chopped Carrot,beans

Procedure :

Soak uru dhaal in water for 30minutes grind to make a paste

 Just fry rava till it becomes golden brown. 

keep it aside.

Take a pan add little oil add mustard,dried red chilly,onion,finely chopped beans,carrot. you can add any vegetables and coriander leaves chopped green chilly.

Fry it for a while close the lid.Then add the roasted rava and thick sour curd and add the ulunthu paste and salt

Make as idly batter consistency or paste like and pour in idly pan then your rava idly ready.

You can add scrapped coconut, ginger even all types of nuts too.

Coriander or mint chutney will be a nice side dish for it

Rava idli version 1

Ingredients:

Roasted Rava - 1 cup

Thick curd - 1 cup

Water - 1 1/2 cup

Pinch of soda  salt.

Any left over veg curries (or )Chopped Carrot,beans

Procedure:

Mix everything together. The consistency is as same as idli batter.

Season it with:

Mustard seeds, Urad dal, chana dal, curry leaves, grated ginger, grated carrot and chopped green chillies and the veggies.

Add it to the batter and make idlis.

Crispy Tomato Dosa:

This is an instant recipe If you feel bore to eat the normal dosa this one might helps.Have a try if you like it and dont forget to comment here

Ingredients:

• Spicy tomato chutney-1 cup
• Dosa batter-2 -3 cups
• Water if required
• We dont need salt as it was balanced seperately

Procedure:

Fry the tomato chutney with mustard,red chilly,curry leaves

Mix tomato chutney with Dosa batter and beat well and add water lightly if needed means

The batter  will have to be dark orange in color means the combination will be good

if not means add the chutney little bit more and mix well

Wait for 2mins to set and start to prepare the dosa

So your yummy Crispy Tomato Dosa will be ready

Sugar and spicy coconut chutney is best for it

Highlight the dish for the Crispy Tomato Dosa

So try it and feedback me


if you dont want spiciness reduce red chilly

SO in your all chutneys varieties you can make different chutney based dosas like this and looks very colorful and yummy too
The guest may surprised too by different color of dosas