Oats Apple Keer

Ingredients :

• Any kind of oats - 1 cup [ washed  in  plain water for 2 times and squzeed the water and keep aside ]
• Red apple - 1 [ washed and grated with skin ]
• Whole milk - 1 litre
• Sugar - as per taste
• Cardmom powder - 1/2 tsp
• Chopped dry fruits - 2 tbsp
• Kismis - 1 tsp
• Kesar - 1/4 tsp

Method :

Fisrt keep one non stick or heavy bottom vessel, pour the milk to that and allow boil for 1o minutes in low flame. When its starts boiling add required sugar and grated  apple to that and stir non stop, so that it won't stick in the  vessel. Allow to boil in low flame for 5 minutes more till apple becomes soft, and the keer becomes thick. Add cardmom powder, kesar, and chopped dry fruits, Mix well. Finely add kismis and remove from the gas, Serve hot or cold. Its tastes very yummy. Easy also.

Note : Wash the oats nicely. Other wise the keer becomes sticky. If the keer becomes more thick you can add milk to that.

Vazakkai Podi

Ingredients:

• Raw banana - 2 [ cit into half with skin ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Oil - 3 tsp
• Ghee - 2 tsp
• Cooked rice - 1 cup

For seasoning :

• Mustard seeds - 11/2 tsp
• Urad dal - 11/2 tsp
• Asafoetida - 1/2 tsp
• Curry leaves - little

For grind masala :

• Channa dal - 3 tbsp
• Thuvar dal - 1 tbsp
• Coriander seeds - 3 tbsp
• Dry red chillies - 7 to 8

 [ fry all this ingredients in little oil and grind in mixer to nice powder and keep aside.
you can make this and store it in a fridge ]

Method :

First boil the raw bananas  in  enough water till it becomes soft. When it becomes cool, peel the skin and smash it and keep aside. Then take one kadai, add ghee. When it becomes hot, add seasoning. When the mustard seeds pop and the dal changes in to golden brown, add curry leaves and smash banana and mix well. Add salt, turmeric, asafoetida, and ground masala powder. Mix well and keep for 2 minutes in the gas. Then remove from the gas, add boiled [ cooked ] rice to that and mix well till masala completely  mix with  the rice. Serve with wafers or roasted curry and thick fresh curd. 

Pilaf [ pulav or biriyani ] of Indian Aromas

Ingredients :

• Basmathi rice - 1 cup
• Saffron - 1/4 tsp [ soaked in 2 tbsp warm water. ]
• Oil - 4 tbsp
• Shah jeera - 1/2 tsp
• Bay leaves - 2
• Onion - 1 [ cut into slices ]
• Cashews or almonds - 6 to 7 [ split into 2 pieces ]
• Raisins - 1 tbsp [ optional ]
• Vegetables - carrot, french beans, green peas, flower
• cut into small pieces
• Salt - as required
• Turmeric - 1/2 tsp
• Red chilli powder - 1 tsp

For Paste [ grind with a little water. ] :

• Garlic flakes - 2
• Ginger - small piece
• Chhoti illaichi -2
• Moti illaichi - 1
• Cloves - 2
• Black pepper - 2 to 3
• Cinnamon - 1/2 inch piece
• Cumin seeds - 1/2 tsp

[ grind together in mixer to a smooth paste ]


Method :

Wash and strain the rice and keep aside for 25 minutes. Then heat oil in heavy bottomed pan. Add black cumin and bay leaves.Wait for a second till cumin crackles. Then add onion slices and stir till it change into light brown, add cashew,or almonds and raisins. Saute for a few seconds. Then add vegetables,  fry till it half cooked. Add ground paste, salt turmeric, red chilli powder and mix well. Then add rice, soaked saffron. Stir gently taking care not to break the rice grains.Add 2 cups of warm water. Mix well boil and  reduce the  flame and cook covered till the water dries up, for about 15 minutes. Serve hot with any raitha.

Baby Potato Masala

Ingredients :

• Baby potatoes - 200 gms.
• Garlic flakes - 2 [ chopped ]
• Small onions - 5to 6 [ peeled and chopped ]
• Salt -  as required
• Turmeric powder - 1/2 tsp
• Oil - as required

For seasoning :

• Mustard seeds - 1 tsp
• Fresh curry leaves - little

 


For masala grind together :

• Coriander seeds - 1/2 tsp
• Ginger - small piece
• Dry red chillies - 4 to 5
• Fresh grated coconut - 1/2 cup
• Big onion - 1 [ peeled and chopped ]
• Red big tomato - 1 [ chopped ]
• Fennel seeds [ sombu ] - 1/4 tsp

 [ grind all together adding little water and form a smooth paste . ]

Method :

First boiled the baby potatoes adding salt and turmeric till it becomes soft. Then peel the skin and keep aside. Then take one kadai, add some oil. When the oil becomes hot, add mustard seeds. When its started pops add curry leaves, chopped small onion and  tomato. Fry for 5 minutes in low flame till the tomato becomes soft. Then add the ground masala to that, add some water and allow to boil till the raw smell goes. Then add the peeled potatoes to that. Mix well. Keep in low flame till all masalas coated to the potatoes. Then remove from the gas. and garnish with chopped coriander leaves. It goes well with roti dosa and ediappam.
 

Thondakkai Masala [ Kovakkai ]

Ingredients :

• Kovakkai [ tendli ] - 150 gms
• Onion - 1 big [ chopped finely ]
• Garlic flakes - 2 [ chopped finely ]
• Tomato - 1 big [ chopped finely ]
• Salt - as required
• Turmeric - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Oil - as required

Fry and grind :

• Channa dal - 3 tsp
• Coriander seeds - 2 tsp
• Kaskasa - 1 tsp
• Fresh grated coconut - 3 tsp
• Asafoetida - 1/4 tsp
• Dry red chillies - 3 to 4
• Coriander leaves - little
• Curry leaves - little

Fry all the ingredients in oil and grind in a mixer to a powder.


Method :

First wash and wipe tendli. Then cut into thin round pieces. Then take one kadai, add little oil. When the oil becomes hot, add finely chopped onion, garlic, tomato and tendli. Add salt, turmeric, red chilli powder and little water. Close with a lid and fry in low flame. In between stir. When the subji is completely done, add the ground masala powder to that and mix well. The masala should completely be coated to the subji when the subji becomes dry. Then remove from the gas. Garnish with chopped coriander leaves and curry leaves. It goes well with roti, dal rice and rasam rice. 

Thappalam [ Andhra Dish (like kuzambu) ]

Ingredients :

• Cut vegetables mix together* - 1 cup
• Green chilli - 2 [ slit ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Asafoetida - 1/4 tsp
• Daniya powder - 1 tsp
• Tamarind paste - 3/4 tsp
• Jaggery - 1 tsp
• Rice flour - 2 tsp [ disolved in water ]

*Brinjal, Red pumpkin, white pumpkin, raw mango, bitter goard, raw banana, yam (Senai)


For seasoning :

• Seasame oil - 2 tblsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1/2 tsp
• Asafoetida - 1/4 tsp
• Curry leaves - little

Method :

First cut all the vegetables in same size. Then take one kadai, add enough water and  put the vegetables in that, adding salt, turmeric, red chilli, coriander powder, asafoetida, tamarind paste and jaggery. Allow to boil till the vegetables becomes soft. Then add the rice flour water to that. Allow to boil for 5 minutes more. Finely add seasoning in seasame oil and add to the thappalam [ kuzhambu ]. This goes well with rice. Generally in Andhra they will prepare this for ladies after delivery. Add ghee to the rice and have this kuzhambu and roasted curry with rice. I made yam roasted curry with this.

Vazakkai Pal Curry

Ingredients :

• Raw banana [ vazakkai ] - 3 [ peel and sliced ]
• Coconut milk - 1 cup
• Green chilli - 3 to 4
• Ginger - 1/2 inch piece
• Salt - As required
• Turmeric powder - 1/2 tsp
• Sambhar powder - 1 1/2 tsp
• Sambhar onion - 6 to7 [ chopped ]
• Curry leaves - little

For seasoning :

• Coconut oil - 1 tsp
• Mustard seeds - 1 tsp
• Dry red chilli - 1 [ broken ]

Method :

First take one deep bottom kadai. Add the sliced raw banana along with enough water, adding salt and turmeric. When the vegetable becomes soft, add coconut milk and sambhar powder. Allow to boil for 5 more minutes. Meantime keep one small kadai on the gas & add coconut oil. When the oil becomes hot, add the seasoning. When the mustard seeds pop, add red chilli, chopped onion and ginger. Fry till the onion changes into golden brown in colour. Then add this to subji and mix well. Keep for 3 minutes more and garnish with curry leaves. Remove from the gas. This subji goes well with roti and hot rice.