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

Ragi Dosa

Ingredients:

Ragi - 2 cups
Idly Rice - 2 cups
Urad Dal - 1/2 cup
Fenugreek Seeds - 1/2 tsp
Salt - to taste


Method:

1. Wash the Ragi, Rice and urad dal thoroughly and soak for 4-6 hrs
2. Grind the dal to a fine thick paste
3. Grind the rice and ragi
4. Mix both pastes together with salt
5. Cover the batter and keep it aside for 8 hrs for fermentation
6. Make dosas with this batter

Serve with coconut chutney or sambar

Baby Potato Fry

Ingredients:

Baby potatoes - 250 g
Garlic - 10 (chop into thin slices)
Red chilli pdr - 1 tsp
Turmeric pdr - a pinch
Roasted and crushed peanuts - 4 tsp
Salt - to taste
Oil - 6 tsp
Mustard - 1/2 tsp
Hing - a pinch
curry leaves


Method:

1. Cook baby potatoes in the pressure cooker for 3-4 whistles
2. Peel off the skin and keep it aside
3. In a pan, heat oil and splutter mustard
4. Fry curry leaves, hing, turmeric pdr and garlic
5. Add chilli pdr and salt and saute
6. Add the potatoes and fry them in low heat for 5 mins
7. Add the crushed peanuts and saute for a min

Goes well with any variety rice

Chola Paniyaram

 

Cholam

 Ingredients:

Jowar/White Cholam/Sorghum - 2 cups
Idly Rice - 2 cups
Urad Dal - 1/2 cup
Fenugreek Seeds - 1/2 tsp
Salt - to taste

Onions - 1 finely chopped
Gr.chilly - 2 finely chopped
Jeera - 1/2 tsp
Mustard - 1/2 tsp
Chopped coriander leaves
Oil


Method:

1. Wash the cholam thoroughly and soak for 8 hrs
2. Wash the rice and urad dal, soak them separately for 3 hrs
3. Grind the dal to a fine thick paste
4. Grind the rice and cholam
5. Mix both pastes together with salt
6. Cover the batter and keep it aside for 8 hrs for fermentation
7. In a pan heat 2 tsp oil, add mustard and jeera. When it splutters, add the onions, gr.chillies, little salt and saute well
8. Add this to the batter. add the coriander leaves
9. Heat the kuzhi paniyaram pan, pour few drops of oil and pour this batter only upto ½ of the kuzhi
10. Cook it in medium flame.
11. After few mins, turn them to the other side and cook well until it becomes golden color on both sides

Serve with chutney or sambar

 

Ragi Ladoo

Ragi Ladoo (Finger millets ladoo):

Ingredients:

Ragi flour - 1 cup
Cashews and almonds - 1/2 cup
Ghee - 6 spoons
Jaggery/Panam karuppatti - 1 cup

Method:

1. In a pan,heat ghee, fry the ragi flour in low heat till the raw smell goes off and let it cool
2. Grind almonds and cashews into fine powder and mix it with ragi
3. In a deep pan add 1/4 cup of water and jaggery and keep stirring till sugar dissolves completely. Bring it to a boil. When it boils remove from flame and strain to remove all the impurities
4. Add the jaggery syrup to the ragi mixture and make ladoos

Now the tasty and healthy ladoos are ready to serve

Note : Panam Karuppatti would be a great option

Mushroom Kuruma

Ingredients:

Mushroom - 1 cup (cut into small pieces)
Onion - 1 Chopped
Tomato - 2 Chopped
Oil -2 tsp
Salt to taste
Coriander leaves

For grinding:
Ginger & Garlic paste - 1 tsp
Red chilly powder - 1 tsp
Garam masala - 1/2 tsp
Coconut - 4 tsp
Poppy seeds(kasa kasa) - 2 tsp
Turmeric powder - 1/4 tsp
(Grind all above things to a smooth paste)

Method:

1. Heat oil in a pan
2. Fry onions till light brown
3. Add the ground masala & fry well till oil seperates
4. Add the tomatoes fry a bit, add the mushrooms
5. Cook the gravy till done, garnish it with coriander leaves

50th Blog :-)

Dear Friends,

Today i have completed posting 50 recipes. Thanks for all your support and encouragement.

I am gonna take  2 to 3 weeks break from blogging, as i am leaving to India. Very excited to return to my home town after a looong time :-) :-)

I will continue blogging from India. Keep watching out this space for more recipes.Thanks once again!!!

Regards,
Krithi