Idli sandwich

Ingredients :

• Idli batter - 1 bowl
• Green chutney - 2 tbl. sps.
• Sweet chutney - 2 tbl. sps.
• Onion, tomato chutney - 3 tbl. sps.
• Tomato sauce - 2 tbl. sps.
• Seasame oil - 2 tbl. sps.
• Small dish - 2 to 3

Method :

Keep cooker on gas, pour little water inside the cooker. Keep one small cup along with water inside the cooker. Then grease the dish plate with little oil.  Then pour little idli batter first. Pour green chutney on the top and again pour little idli batter, then sweet chutney or tomato sauce, again idli batter for 1 inch thickness. Steam till it is  cooked. [ approximately ] 15 minutes. Cut into triangle and serve hot. Your yummy idli sandwich is ready to eat.

Appalam vathal kuzhambu

   
               Papad in tamarind sauce. This is rare unusual combination for a recipe. But very easy to prepare and very tasty also.

Ingredients :

• Medium sized appalam or papads - 2 to 3 [ make in to small pieces ]
• Small sambhar onions - 1 / 2 cup
• Tamarind paste - 2 table spoon
• Sambhar powder - 2 tsp
• Salt - as required
• Turmeric powder - 1 / 2 tsp
• Asafoetida -1 / 4 sp
• Jaggery - little
• Curry leaves - little
• Seasame oil - 5 table spoon

For the seasoning :
Mustard seeds - 1 tsp
Bengal gram dhal - 1 / 2 tsp
Fenugreek seeds - 1 / 4 tsp

Method :

Tear the appalam into pieces. Take a deep bottom kadai, heat seasame oil and pop the mustard seeds. Add the methi seeds, and dhal and roast till it become golden brown in colour. Then add onions, appalam pieces and stir until they puff up. Add required water, tamarind paste, sambhar powder, salt, turmeric, jaggery, and asafoetida. Mix well and close with lid, and allow to boil for for 15 mintues in lower flame till the kuzhambu become thick. Remove from the gas and garnish with curry leaves. Serve hot with steamed rice. The kuzhambu can be stored in the fridge and used for few days.

Missi paratha

Ingredients :

• Bengal gram flour - 1 / 2 cup
• Wheat flour - 1 cup
• Soya flour - 1 / 4 cup [ optional ]
• Ginger , green chillies paste - 1 tsp.
• Salt - as required
• Oil for frying and for the dough - 3 tbl. sps.

Method :

Sift all the flours together. Mix salt, ginger chilli paste,  oil  and knead well using enough water  with  fingers tips and keep aside for 30 minutes.Roll out thick paratha using wheat flour for dusting. Heat a tawa and place paratha on top, cook on both sides using little oil for roasting. Serve hot with tomato chutney or any gravy.

Radish paneer paratha

Ingredients :

• Grated radish - 1 / 2 cup
• Grated onion - 2 tabl. sps.
• Grated paneer - 1 / 2 cup
• Green chillies - 2 [ finely chopped ]
• Ginger - 1 /4 inch [ finely chopped ]
• Garlic flakes - 2 [ chopped ]
• Salt - as required
• Turmeric powder - 1 / 2 tsp
• Red chilli powder - 1 1/ 2 sp
• Garam masala powder - 1 / 2 tsp
• Sugar - little
• Fresh coriander leaves - little
• Cumin seeds - 1 / 2 sp

[ take one kadai, heat oil and  add cumin seeds. Wait for 2 second, and then add chopped onion, ginger garlic and fry for some time till onion change into pink colour. Add grated radish in that, and fry for 5 minutes till its become dry. At that time mix grated paneer to that , along with salt, turmeric, red chilli, garam masala powder, and  sugar. Before removing add chopped coriander leaves. Your stuffing is ready. ]

Method :

Ingredients for paratha :

Wheat flour - 2 cups [ heaped ]
Water - enough to mix the dough
Salt - optional
Oil - 2 tsps
Take flour in a mixing bowl, sprinkle water gradually and kneed to a smoooth dough. Put and kneed the dough for atleast 10 to 15 times. Keep closed for 2 hours. After rolling out each paratha, apply little ghee or oil on top of it. Sprinkle little wheat flour on top. Roll like swiss roll and then made into a round ball.  Make medium sized balls from the dough. Flatten each ball and keep a table spoon of filling inside. Close and seal well all around. Press and dredge in wheat flour and roll out thick parathas. Heat tawa and fry these parathas using oil for both sides while frying. Serve hot with thick curd and pickles.

Variation :
Use thin butter milk [ strained] to mix dough for best taste. Nutritious chappathis can be made by using ' whey' water [ the liquid which separates while making paneer from milk] for mixing chappathi dough.

Maangai carrot saadham

An interesting recipe from karnataka.

Ingredients :

• Cooked rice - 2 cups
• Large mango - 1 [ peeled and grated ]
• Grated fresh carrot - 3 table spoon
• Roasted peanuts - 1 hand ful
• Coconut oil - 2 tbl. sps.
• Salt - as required
• Turmeric powder - 1 / 2 sp

Grind coarsely :

• Peel, grated, raw mango - 1 / 2 cup
• Roasted peanut - 1 table spoon
• Grated fresh coconut - 1 / 4 cup
• Dry red chilles - 4 to 5

 [ grind all together coarsely in mixie. ]

For seasoning :

Mustard seeds - 1 tsp
Urad dhal - 1 / 2 sp
Bengal gram dhal - 1 / 2 sp
Cumin seeds - 1 / 4 sp
Asafoetida - 1 / 4 sp
Currry leaves - little
Fresh coriander leaves - little

Method :

Cook the rice and keep aside. Heat coconut oil and pop the mustard seeds. Add the urad dhal, channa dhal, and  fry till golden, now add cumin seeds, and asafoetida. Then put remaining peanuts and ground masala paste. Fry for 5 minutes till it becomes dry.Add the remaing grated mango along with grated carrot, salt, turmeric. Then add cooked rice to that and mix well. Garnish with fresh curry leaves and chopped coriander leaves. Serve along with crispy potato wafers and fried papad.

Garlic mango pickle

Ingredients :

• Sour mango pieces : - 3 cups
• Peeled garlic flakes - 10 flakes
• Seasame oil - 1 / 2 cup
• Powdered salt - 1 / 2 cup
• Red chilli powder - 3 / 4 cup

Dry roast and powder - 

• Fenugreek - 1 tsp.

Method :

Wash mangoes and spread over a cloth to remove excess moisture and cut mangoes into small pieces. Then grind garlic into paste and mix with mango pieces. Mix salt, chilli powder and fenugreek powder together and sprinkle over mangoes. Heat oil in a pan and allow to cool lightly. When it is moderately hot, pour over mango pieces and mix well. Store in a clean dry bottle. Mix well daily for 1 week. Serve after it is soaked well. Enjoy your season easy pickle.

Small potato fry

Ingredients :

• Small potatoes - 1 / 2 k. g.
• Tamarind paste - 1 / 4 sp
• Oil - 2 tbl. sps.
• Garlic chilli powder - 2 tsps.
• [ grind red chilli powder, rock salt, grated dry coconut, garlic flakes together  coarsely in small mixie. Keep in airtight container and use whenever needed. ]
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Dhania powder - 1 1 / 2 sp

Method :

Pressure cook potatoes in water with little tamarind paste, turmeric, and salt. Allow to cool, strain water completely and peel outer skin from potatoes. Heat oil in kadai and add potatoes and fry for 3 minutes.Stir properly for the oil to get coated to the potatoes.Place the lid and cook for few minutes.Open lid, mix gently and cook till roasted on all the sides. Sprinkle little more salt, garlic chilli powder,dhania powder and mix well. Change to a serving bowl and serve hot  with cooked rice or roti.