Podi Idli

 

Ingredients:

Idli - 6
Idli milagai podi - 5  tsp
Gr.chillies - 2 chopped
Curry leaves
Sesame oil - 6 tsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Coriander leaves chopped

Method:

1. Cut the idlis each into 4 pieces
2. Add the idli milagai podi, 3 tsp of oil to the idlis and mix well
3. Heat the remaining oil in a pan, splutter mustard seeds, urad dal
4. fry the gr.chillies and curry leaves and switch off the stove
5. Add the idlis to this and saute
6. Garnish with coriander leaves

Note: Add salt if needed. The salt in the idli podi is sufficient

Tomato Sevai

Ingredients:

Rice Sevai (Idiyappam) - 2 cups
Green chillies - 2
Onion - 1 chopped
Tomato - 3 chopped
Salt - to taste
Red chilli powder - 1/2 tsp
Garam masala - 1/2 tsp
Mustard - 1/4 tsp
Sombu - 1/4 tsp
Oil
Coriander leaves - chopped

Method:

1. In a pan add oil, splutter mustard and sombu
2. Add onion and gr chillilies. Saute well
3. Then add tomato and saute. Add chilli powder, garam masala, salt and saute well
4. Add the Sevai and mix well
5. Garnish with coriander leaves

Medhu Vadai

Ingredients:

Urad Dal - 1 cup
Green Chillies - 3 chopped finely

Onion - 1  finely chopped
Black pepper - 10
Coriander leaves - finely chopped
coconut (optional)- thin slices
carrot(optional) - finely chopped
Salt to taste
Oil - to fry

Method:

1. Soak urad dal in water for 1-2 hours
2. Grind them coarsely adding very little water
3. Add chopped onion, coriander leaves, black pepper, green chillies, coconut, carrot and salt as required
4. Mix them well together with hands.Make small lime sized balls and make a small hole in the center
5. Deep fry them in hot oil till they turn into golden brown colour

Vegetable Cutlet

Ingredients:

Vegetables (Carrot, Beans & Green Peas)  - 1 cup boiled
Potato - 2
All purpose flour (maida) - 2 tsp
Bread crumbs - 5 tsp
Cashewnuts - 10 pieces (optional)
Coriander leaves - 1 cup chopped
Cumin seeds - 1/2 tsp
Ginger garlic paste - 1 tsp
Lemon juice - few drops
Oil - to fry
Chilli powder - 1 tsp
Coriander pdr - 1 tsp
Salt - to taste
Turmeric - pinch

Method:

1. Boil potatoes, remove the skin and mash them in a bowl. Drain water from the boiled vegetables
2. Take a pan add oil, splutter cumin seeds and add cashewnuts, turmeric and ginger garlic paste
3. Add the boiled vegetables to this and add coriander pdr, chill pdr, salt and saute till it becomes dry
3. Add this mixture to the mashed potato bowl, add lime juice and mix well
4. Make small dumplings and make it into any shape
4. Mix the maida with 1/2 cup water. Dip the cutlet into it and then dip in the bread crumbs
5. Now heat oil and fry the cutlets(Deep fry) till it becomes golden brown colour

Serve with ketchup

Note:
Instead of maida, egg can be used for dipping. Beat an egg and dip cutlets in it and then dip in bread crumbs

Chilly Mushroom

Ingredients:

Mushroom - 1/2 kg(cut into halves)
All purpose flour (Maida) - 1 tsp
Rice flour - 2 tsp
Corn flour - 2 tsp
Ginger garlic paste - 1/2 tsp
Chilli powder - 1 tsp
Green chili - 1 or 2 (finely chopped)
Onion - 1/2 (finely chopped)
Soy sauce - 1 tsp
Tomato sauce - 1 tsp
Salt - to taste
Oil
Coriander leaves

Method:

1. Prepare a batter of all purpose flour, rice flour, corn flour, ginger garlic paste, chilli powder, salt and water
2. Mix the mushrooms in the prepared batter and marinate this for 30 minutes
3. Heat Oil in a pan. Deep fry the marinated mushroom till the batter coating has turned golden brown
4. Remove from heat and drain them
5. Heat 2 to 3 tsps of Oil in another pan. Add finely chopped onion, green chilies and saute them till they are light brown
6. Add all the sauces, then add deep fried mushrooms and saute till it becomes dry
7. Garnish with coriander leaves

Chilly Gobi

Ingredients:

Cauliflower florets - 1/2 kg
All purpose flour - 1 tsp
Rice flour - 2 tsp
Corn flour - 2 tsp
Chilli powder - 1 tsp
Ginger garlic paste - 1/2 tsp
Soy sauce - 1 tsp
Salt - to taste
Oil

Method:

1. Prepare a batter of all purpose flour, rice flour, corn flour, chilli powder, ginger garlic paste, soy sauce, salt and water
2. Mix the cauliflower in the prepared batter and marinate this for 30 minutes
3. Heat Oil in a pan. Deep fry the marinated cauliflower till the batter coating has turned golden brown

Paruppu Vadai/Dal vada

Ingredients:

Chana Dal - 1 cup
Red chillies - 4
Cumin seeds - 1/4 tsp
Sombu (Aniseed) - 1/4 tsp
Curry leaves - 1 stem
Onion - 1 chopped
Green chillies - 2 chopped
Chopped coriander leaves
Asafoetida powder - 1 pinch
Salt - to taste
Oil for frying

Method:

1. Wash and soak dal for 3 hours
2. Drain the dal. There should be hardly any water left on the dal
3. Grind the dal with red chillies, cumin seeds, salt and make a paste
4. Add chopped onion, gr.chillies, chopped curry leaves, chopped coriander leaves, asoefetida and sombu to the mixture
5. Shape into patties and deep fry till the vada  become golden brown