Bonda/Bhajji from Amma

1 full cup basin (kadala maavu)
0.5 cup rice flour
1 tablespoon karam
half tablespoon salt
2 green chili (finely cut)
sprinkle asaphetodia
sprinkle ghee (very low)
4,5 curry leaves
1 onion

Procedure:

Boil potato and remove external layer. Put kadai in gas. Add some oil and mustard. After it burst, add onion, curry leaves and green chili. Add turmeric to it. Add asphatodia. Then add potato after onion boils. Add salt (half tbs). If you want add some more salt. If karam is less then add karam powder. After it cools down, add it to the mix below

Put kadala maavu then rice mavu then add salt and red chili powder and sprinkle water. Don't make it either watery or dry. it should be slightly solid.

Let the oil boil. After oil boils then put bonda mix and enjoyyyy!

Pakora Recipe from Amma

Ingredients:

1 full cup basin (kadala maavu)
0.5 cup rice flour
1 tablespoon karam
half tablespoon salt
one big onion (fine cut)
4,5 Curry leaves (cut it nicely)
2 green chili (finely cut)
sprinkle asaphetodia
sprinkle ghee (very low)

Procedure:

Put kadala maavu then rice mavu then add everything and sprinkle water. Don't make it either watery or dry.
Mix everything together. Let the oil boil. After oil boils then put pakora mix and enjoyyyy!

Aloo Poha

Ingredients
4 cup thin Poha
1 Big Onion chopped
1 Big Potato
A Handful Peanuts
2 tsp Mustard Seeds
6 green chilli
A handful coconut Powder
1/2 a lemon
1 tsp turmeric
2 tsp red chilli
Salt

Method

1) Run cold water over poha, drain them and keep them aside.

2) Dice potatoes & Microwave with salt for 10 mins.

3) Heat oil, add mustard seeds and let it splutter.

4) Add onions, green chilies, haldi and red chilli and saute.

5) Add Potato, Coconut and peanuts, mix well and let it cook.

6) Add haldi powder, 1 tsp red chilli powder and 1 1/2 tsp salt to the poha and mix with hand.

7) Add the poha to the pan and mix gently, cover it and leave for a few minutes.

8) Add lime juice, chopped cilantro.

9) Serve as is or with an extra zing of spicy Bhujia .

Vangi Bath

Ingredients

For the powder

1 cup Dhania seeds
3/4 cup chana dal
1/2 dal urad dal
1 cup red chilli

For the rice
4-5 brinjal
1 big onion
2 carrots ( optional )

Method

1. Dry roast each powder ingredient and add to mixie and grind.

2. Add 1 1/2 tsp salt and keep aside.

3. Heat oil, Add mustard seeds and curry leaves and let splutter.

4. Add onions and carrots and one pich turmeric powder.

5. After a minute add brinjal and some salt (1/2 spoon) .

6. Once vegetable is cooked, add 3 tbsp powder and mix well.

7. If you want add 1/2 spoon red chilli or 1/2 spoon powder

8. Make rice separately and mix vangi mix as wanted.

Adai Dosai

Ingredients

1 cup ponni rice / sona masori rice
1/2 cup toor dal
2 green chillis
2 red chillis
curry leaves
1-2 tbsp powder
3/4 tsp Salt

Method
1. Soak rice and dal in water for 1-2 hours

2. Grind chillis/curry leaves and salt with rice/dal to smooth batter

3. Add coconut powder to batter

4. Make Dosa's and eat immediately ( wont work for dabbas , if you want to take for dabba try with idly rice instead )

Note: Store remaining batter in fridge

Rava Dosa

Ingredients

1 cup raw rice ( normal rice )
1 cup idli rice
1/2 cup rava(sooji)
1/4 maida

For Tadka:-
Mustard
Whole pepper
Curry leaves

Method

1. Soak rice in water for 1 hours

2. Grind till smooth batter

3. When almost done with grinding add rava to mix( dont grind too much )

4. Remove batter in bowl and add maida

5. Add 1 1/2 spoons of salt and mix well.

6. Keep outside for 8 hours.

7. Do tadkas and add to batter

8. Batter will be of thin consistency

9. Make dosas by pouring on to tawa ( you should not spread like normal dosas)

Note: Store remaining batter in fridge

Uthapam

Ingredients

2 cups raw rice
2 cups idli rice
1/4 cup toor dal
1/2 cup urad dal
1 tsp methi seeds
Salt

Method

1. Soak all ingredients in water for 1-2 hours

2. Grind till smooth batter

3. Add 2-2 1/2 spoons of saltand mix well

4. Keep out for 8 hours

4. Make thick dosas

Note: Store remaining batter in fridge

Adai

Ingredients

3 cups Idly Rice
3/4 cup toor dal
3/4 chana dal
1/4 split black urad dal
4 green chilli
10 red chilli
Curry leaves
Stem of coriander leaves
1 tsp hing
Salt

Method

1. Soak rice and dal in water for 1 hour
2. In mixie take green chilli, red chilli, curry leaves, coriander leaves and some of the above rice/dal and grind to smooth consistency
3. Now grind the remaining rice/dal mix into coarse batter
4. Now add salt and hing and mix well
5. Add chopped onion or coconut powder for taste ( Note: add only to that part of the batter which you are going to use right away )

You can make adai's right away or store for latter in fridge.
While pouring Adai's on the tawa make 5 holes in the center and pour oil.

Idli/Dosa Batter

Ingredients

5 cups idly rice
1 cup whole urad dal
2 tsp methi seeds
1 handful poha ( to give it softness)

Method

1) Soak idli rice and poha in water for atleast 2 hours ( longer the better , overnight is good )

2) Soak whole urad dal and methi seeds in water ( same as above )

3) First grind dal to very smooth consistency

4) Add 3 spoons salt to batter

5) Next grind rice to smooth consistency and to the above batter and mix well.


Suppose you soak overnight and grind the morning.
Immediately after grinding, we can make dosas by adding some buttermilk.
In the evening and later you can make dosas by adding some water ( maybe the water used for cleaning the mixie ).
Now keep the batter in fridge overnight.
You can make idli next day. Let it come to room temperature before making idli else it will be too hard. Steam for 10 minutes without weight.
You can also make idli upma if the idli becomes hard.

aloo palak

1. Grind one Onion
2. Pressure cook 3 potatos for 1 whistle
3. Microswave 1 packet spinach, some mustard greens , toasted sesmae seeds with some milk and water.
4. Puree with 6-7 green chillis
5. Heat oil, Add 1 inch cinnamon, 1 green elaichi, 1 tsp Jeera seeds and let it pop.
6. Add ginger garlic paste and saute.
7. Add onion paste and let brown.
8. Add 3 tbsp tomatos, 2 tsp dhania powder and 1 tsp jeera powder and bhuno
9. Addd palak, potatos, 1 tsp Kasuri methi and salt and cook for 10 minute

Methi Malai mutter ( with corn )

Ingredients:

1.5 cup Methi leaves
2 cups peas
1 cup corn
1 medium onion chopped
1 tsp ginger garlic paste
1 tsp red chilli powder
4 green chilli
1/2 tsp turmeric powder
1 inch cinnamon stick
1/2 tsp amchur powder
3 tbsp yogurt
1 cup milk

Method:
1. Heat oil and add cumin seeds.
2. Add cinnamon stick and onion and fry till brown.
3. Add methi leaves, ginger garlic paste and saute.
4. Close lid and let cook for 5 mins.
5. Add peas, corn and masalas.
6. Add milk and yogurt and let it cook for 15 mins.

Vegetable Kurma

Ingredients

- Vegetables - 3 cups
- Potatos - 2
- Onion - 1 big
- Tomato- 1 big
- Green chilies - 5
- Ginger garlic paste - 1 tsp
- 1 Bay leaf
- 1 tsp Mustard seeds
- 1 tsp Chilli powder
- 2 tsp Coriander powder
- 2 tsp Garam masala
- 1 tsp amchur powder
- 1/2 tsp Turmeric powder
- Salt to taste

Wet grind :

- 1/2 cup grated Coconut
- 4-5 almonds/cashews
- 1/2 tsp Poppy seeds
- 1/2 tsp Fennel seeds
- 4 Green chillies

METHOD:

1. Heat Oil, add mustard seeds.
2. Add bay leaf, onions, green chilli, ginger garlic paste and Fry.
3. Add tomatos and all the masalas.
4. Add the vegetables and the coconut paste
5. Let it cook for 15 minutes.

Khichdi kadi

For Khichdi

1. Heat a spoon of ghee.
2. Add 1 tsp mustard seeds, 1 tsp jeera seeds, 1 bay leaf, 1 inch cinnamon stick, 1 bay leaf, 2 cloves, 1 pinch hing and let it pop.
3. Add 1 tsp haldi, 1/4 tsp red chilli, 4 crushed green chillis and 1 onion chopped. Fry till onions are brown.
4. Add 1 cup mixed veggies and a handful of spinch leaves and saute.
5. Add 1/2 cup rice and 3/4 cup moong dal ( washed and soaked for 15 -20 mins)and saute.
6. Add 4 cups of water , 2 tsp salt and pressure cook for 2 whistles.


For Kadhi

1. Mix 1 cup plain yogurt, 1.5 cups water, 3 tsp. besan, 1 tsp. sugar and a dash of salt in a bowl.
2. Now heat oil in a saucepan and add with 5-6 curry leaves, 1 tsp. minced ginger, 3 dried red chillies and 1 tsp. each of mustard and cumin seeds.
3. Add the yogurt mixture and bring to boil.
4. Simmer it for 10-12 minutes stirring almost constantly or until the chickpea flour is cooked.

Vegetable Dal Kofta

Ingredients

For Kofta :

1/4 cup tuvar dal
1/2 cup moong dal
1/4 cup chana dal
2 cups mixed veggies - Bolied and mashed potatos, grated carrot microwaved for a couple of minutes etc
1/4 cup chopped coriander leaves
some chopped mint leaves
2 tsp saunf
1 tbsp pakoda masala/garam masala
1/4 tsp red chilli powder
1/2 tsp chat masala
Salt to taste

For Gravy
2 onions
2 large tomato
1 tsp ginger garlic paste
1/2 cup dal batter from above
1/4 cup shredded paneer or milk cream
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp jeera powder
2 tsp dhania powder
1/2 tsp red chilli powder
1/2 tsp kasuri methi
Salt to taste

1. Soak Dal overnight.
2. Coarsely grind them.
3. Add veggies and masalas
4. Make into small ball and fry
5. Grind onions and tomatos into smooth paste. (separate )
6. Heat Oil, add cumin and mustard seeds.
7. Add onion and fry for some time.
8. Add tomato and masalas and bhuno till the oil separates
9. Add dal batter ( to thicken ) and cook
10. Add cream, kasuri methi, garam masala to the end
11. Finally add koftas and cook for a few mintues.

vendakkai puli kozhumbo

Ingredients:

1 lb Okra(cut into medium size pieces)
10 small Onion
1/2 cup crushed tomatoes
1 tsp Fenugreek seeds
2 no Red Chilli
1 pinch hing
1 tsp mustard seeds
1 tsp cumin seeds
1 tbsp channa dal
1 tsp urad dal
Curry leaves
3 tsp sambhar powder
2 tsps Coriander powder
1 tsp Chilli powder
1/2 tsp Turmeric powder
3/4 tbsps Tarmarind concentrate
3 tbsps Coconut paste
Oil
Salt for taste


Method:
1. Heat oil and add tadka ingredients
2. Add onion and fry for 5 mins
3. Fry okra separately.
4. To Onions, add tomato and spices and cook for 5 mins.
5. Add tamring mixed in water.
6. Boil till quantity reduces to half.
7. Add okra , coconut and cook for 1o mins.
8. You can add fried sambhar vada

Rajma Chawal

Ingredients :

3 cups kidney beans
2 tsp ghee
2 tsp cumin seeds
2 tsp ginger garlic paste
1 1/2 large onion chopped
2 cup tomato puree
2 tsp coriander powder
1 tsp turmeric powder
2 tsp red chilli powder
1 tsp amchur powder
1 tsp kasuri methi
2 tsp garam masala
coriander leaves chopped

Method :
1. Pressure cook rajma with some salt for about 2 whistles.
2. In a thick bottomed pan, heat ghee.
3. Add a pinch of hing and cumin seeds and let it crackle.
4. Add ginger garlic paste adn chooped onions. Fry till golden.
5. Add tomatoes and cook till mashed and pureed.
6. Add spices and fry.
7. Add the beans, garam masala and cook for ten minutes.
8. Garnish with coriander and serve

Upma

Ingredients:

2 cups of rava
1 cup mixed veggies - peas, carrot, beans
1 onion chopped
2 green chillies
1/2 tsp ginger garlic
4 cups of water
Handful of roasted cashews or peanuts
For tadka: 1 tsp each - urad dal, chana dal, minced garlic, curry leaves, cumin and mustard seeds.

Method:

Dry roast Rava in pan.
At the same time, heat oil and add tadka stuff .
When mustard pops add onion and green chillis.
Add veggies and saute.
Add 5 cups of water and add two tsp salt.
Bring to boil.
Reduce the heat and pour the upma rava stirring continously to prevent the lump formation.
On reduced heat, cook the upma covered, untill all the water is absorbed and upma becomes soft and smooth like porridge.
Turn off the heat and let it sit for few more minutes, covered.