Baby radish [ mullangi ] with leaves subji

Ingredients :

• Baby radish with leaves - 4 to 5 [ cleaned and chopped ]
• Onions - 3 [ finely chopped ]
• Red tomatoes - 2 [ finely chopped ]
• Radish leaves - finely chopped
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 / 2 sp
• Sambhar powder - 1 1 / 2 sp
• Sugar - 1 / 2 sp
• Oil - 2 table sps.
• Finely chopped coriander leaves - little

For seasoning - :

• Mustard seeds - 1 sp
• Cummin seeds - 1 sp

Method :

Take one deep bottom kadai, add oil to that, season with required ingrendients. When the mustard splutters add onion to that. When the onions changes  clour, add tomatoes, radish and mix well. Add the dry masalas to that, and close with a plate and  allow  to cook in medium flame, till the raw smell goes and the subji becomes soft. Then add the leaves to that and fry for 5 mints more. When the subji becomes dry and nice aroma comes remove from the gas. Garnish with coriander leaves. It goes well with pulkas, paratas, and rice.

Masala Oats Recipe & Tomato Carrot Juice Recipe

Ingredients:

• Fresh juicy delhi carrot - 1 k. g. [ remove the outer skin ]
• Fresh red ripe tomatoes - 2 to 3
• Fresh honey or sugar - 2 tabl. sps. [ optional ]

Method:
Clean the carrot and slice it. Put the carrot and tomato pieces in the juicer and extract  the  juice  and  keep aside.Taste and see whether you need sugar add honey or sugar to that. Your fresh juice is ready.
 

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Ingredients:

• Ready made masala oats packet - 2
• Water - 3 cups
• Salt - as required
• Fresh vegetables 
•  [ carrot, peas, cabbage or flower ] -1 / 4 cup [ cut in to very small pieces ]
• Fresh coriander leaves - little [ for garnishing ]

Method:

Take one pan and pour 3 cups of water. When it starts boiling add the contents of the pack and cook for 3 mints in medium flame. Stir occasionally, or microwave for 3 mints on high power. Add salt and vegetables and cook for 1 minte.  Mix well and serve hot. Garnish with coriander leaves. Serve with carrot, tomato juice. It is a healthy and filling break fast.

Badam cake [ Dewali special ]

Ingredients :

• Badam - 1 cup
• Sugar - 1 1 / 2 cup
• Pure fresh ghee - 1 cup
• Saffron - little 
• Cardamom powder - 1 / 2 tsp
• Milk - 1 / 4 cup [ for grinding ]

Method :

Soak badam in very hot water for 2 hours. Then drain water and remove outer skin. Grind with adding little
 milk to a smooth paste and keep aside. Then keep a  heavy  kadai  over  fire with water, saffron, cardamom powder, and  sugar. Prepare sugar syrup of one string consistency. Then add ground paste and cook till it becomes thick. Remove from the gas and add  ghee  to  that, and stirr constantly till it does  not  stick  at  side. When it becomes thick,  pour it  to a greased plate. [ grease the plate with  ghee. ]  Cut in to diamond shape, when it is still warm. Enjoy your badam cake. Dewali special.

Tomato Garlic Thokku Recipe

Ingredients :

• Onions - 3 to 4 [ peel and  chopped ]
• Red big tomatoes - 1 / 2 k. g. [ cut in to small pieces ]
• Garlic flakes - 5 to 6 [ peel and smashed ]
• Oil [ til oil ] - 5 table spoon
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 3 to tbl. sps.
• Sugar - 1 / 2 sp

For seasoning :

• Mustard seeds - 1 sp
• Asafoetida - 1 / 2 sp

Method :

Take one deep bottom kadai, heat till oil  and put mustard seeds, when it crackles add asafoetida. Wait for a while and add chopped onions to that and fry for 5 mints in low flame. When the onion change in to light brown colour, add tomatoes to that. Mix salt, turmeric, chilli powder and little sugar. Fry for 10 mints till the tomatoes become soft. This time add garlic to that, fry for some more time. When the thokku becomes thick and oil leaves the side remove from the gas. When cooled, fill in a bottle and store. It goes well with roti, hot ghee rice, iddlies and dosas.

Tomato maida ribbon pokoda

Ingredients :

• Maida - 1 glass[tie in a cloth and steam  for  15 mints ]
• Rice flour - 2 glass
• Butter - 1 tsp
• Red tomato - 3
• Green chilli - 4 to 5
• Salt - as per taste
• Asafoetida - 1 / 2 sp
• Oil - for - for deep frying

Grind together :

Grind tomato, green chilli, salt, and asafoetida  together in mixie to a smooth paste.

Method :

Sieve the maida through a fine siever. Mix maida, rice flour, along with ground masala, butter.  Add required water to make a thick dough. [ make pakkodam immediately, do not keep the dough for a long time. ]
Heat oil in a kadai, keep portions of the dough in a ribbon presser  and  press  it straight in to the hot oil [ keep the flame in lower ] in a rotatory motion. When it is slightly crisp [ the sound and bubbles subside ] turn other side over. When crisp and golden on both sides, remove from the oil and keep over a colander base, to drain excess oil. Store in a an air- tight container. 

VAZHAKKAI VARUVAL RECIPE - VAZHAKKAI CHIPS RECIPE

Ingredients :

• Raw banana - 4
• Salt - as per taste
• Chilli powder - 1 tsp
• Black pepper powder - 1 tsp
• Oil - for deep frying

Method :

Peel and cut banana in to four lenthwise and then cut in to thin slices. Keep in water. Then heat oil in a deep frying pan, and deep fry one hand full of banana pieces each time. Do not over fry. When it turns golden, remove and drain excess oil. Sprinkle salt, chilli powder immediately after taking out. [ this helps the masala powder stick to the fried pieces easily.]
Fry in medium flame till banana becomes golden brown.

White kabuli channa and yam poricha kootu

Ingredients :

• White kabuli channa - 1 cup [ soaked in water and boiled ]
• Yam [ senai ] - 250 gms. [ remove the outer skin and cut in to big pieces ]
• Carrot - 1 [ cut in to pieces ] it gives little sweet.
• Tamarind paste - 1 1 / 2 sp
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Asafoetida - 1 / 4 sp
• Jaggery - 1 / 2 sp
• Curry leaves - little
• Fresh grated coconut - 1 / 2 cup
• Coriander leaves - little
• Masoor dal or toovar dal - 1 / 2 cup [boiled and mashed ]
• Coconut oil - 3 tbl. sps.

Fry and powder :

• Coriander seeds - 1 table spoon
• Bengal gram dal - 1 table spoon
• Urad dal - 1 table spoon
• Dry red chilli - 6 to 8
• Black pepper - 5 to 6
• Grated fresh coconut - 1 / 4 cup
• Curry leaves - little

[ fry all these ingredients in little oil and powder or wet grind in a mixie and keep aside. ]

For seasoning :

Oil - 2 tbl. sp
Mustard seeds - 1 sp
Dry red chilli - 2 [ broken ]
Fresh grated coconut - 1 / 4 cup

Method :
Take one pressure cooker. Cook yam, carrot ,mashed masoor dal  along  with  kabuli channa in just enough water adding tamarind paste, salt, turmeric, jaggery, curry leaves. Wait for 2 whistle to come, after the pressure goes open the cooker and add the grond masala. Cook for some time till thick. Then heat coconut oil in a kadai season with the given ingredients. While seasoning fry  fresh grated coconut till golden brown and add . Serve hot with rice and other accompaniments. Garnish with curry leaves.

Chole Tikki Recipe

Ingredients:

• White kabuli channa - 1 / 4 k. g. [ soaked in water and boiled ]
• Big potato - 3 to 4 [ boiled ]
• Green chilli - 2 to 3 [ chopped ]
• Ginger - a small piece [ chopped ]
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Black pepper powder - 1 / 2 sp
• Lemon juice - 2 tbl. sp
• Sugar - 1 / 2 sp
• Finely cut onion - 2
• Chopped coriander leaves - little
• Oil - for frying
• Corn flour - 3 tbl. sps.
• Green chutney - 1 / 2 cup
• Sweet chutney - 1 / 2 cup
• Sev - 1 / 2 cup
• Boondhi - 1 / 2 cup

Method :

Soak channa previous day and wash well and cook it along with potatoes in pressure cooker with enough water for nearly 20 minutes. After that drain the water from that. Peel and mash the potatoes.Grind the channa to coarse paste.Chop onions and green chilli, ginger to fine pieces.Then take one big bowl mix mashed potato, channa, onion, green chilli, ginger, coriander leaves, salt, turmeric, red chilli,  sugar, black pepper powder, squeeze lime, corn flour, bread crumbs and mix well. Make even size balls from the dough, flatten the tikkis.Use half of the bread crumbs for coating. Fry in hot oil till golden brown. Before serving arrange the tikkis in plate, pour green chutney, sweet chutney, sprinkle sev, boondhi, chopped coriander leaves on top. Serve immediately.