Instant Poha Idli [Type 1]

Ingredients :

• Poha - 1 cup 
• Fine idli rawa -  cup
• Eno fruit salt or a pinch of baking soda - 3/4 tsp
• Salt - as required
• Butter milk - enough for soaking 

Grind the poha in mixer to rawa consistency


Method :


First soak the poha mixer in the butter milk and keep aside for 5 minutes. Then mash it well with a ladle till poha and butter milk mixture is smooth without adding too much water. Then add idli rawa and salt to the mixture. If the idli rawa and poha buttermilk mixture will be thick, add some more curd and mix well. Make like regular idli batter. Keep the idli plates greased ready. Just before making idlis, add the Eno fruit salt to the batter and mix well. Add little water if the batter appears thick, it will become light. Now immediately spoon the batter to the idli plates and steam like normal idlis. Soft spongy idlis ready to eat. Serve with coconut chutney and sambhar.

Ginger [ enji ] Kuzambu

Ingredients :

• Boiled thur dahl - 1 cup [ mashed ]
• Ginger -  chopped  - 2 table spoon
• Grated coconut - 2 table spoon
• Small onion -  8 to 10 [ peeled ]
• Red tomato - 2 [ chopped ]
• Salt - as required
• Mustard seeds - 1 tsp
• Cumin seeds - 2 tsp
• Asafoetida - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Sambhar powder - 11/2 tsp
• Tamarind paste - 1/2 tsp
• Oil - 3 table spoon
• Curry leaves and coriander leaves - little 

For grinding masala :

Keep one kadai, add little oil. When the oil becomes hot, add 1 tsp of cumin seeds and wait for a second and add chopped ginger, fry for 2 second and grind along with coconut and curry leaves to a smooth paste and keep aside.

Method :

Take one vessel, add remaining  oil. When the oil becomes hot add mustard seeds to that. When the seeds started to pop, add small onions, chopped tomatoes fry till its becomes soft. Then add tamarind paste, salt, turmeric, and  sambhar  powder.  Mix well  and  allow to boil for 10 minutes in low flame. Then add   the  mashed  dahl  to  that. Boil for 2 minutes,  then  add  the  ground  masala  to  that. When the  kuzambu  gets  ready  remove  from  the  gas  and  garnish  with  chopped  coriander  and curry  leaves. Serve with hot rice and roasted curry.

Kantola Subji

Ingredients :

• Kantola - 1/2 kg
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 2 tsp
• Oil - 3 tbsp
• Asafoetida - 1/4 tsp
• Curry leaves - little
• Black pepper powder - 1/2 tsp
• Mustard seeds - 1 tsp

Method :

First clean the subji and cut into round thin pieces. Then take one vessel, add enough water adding salt and turmeric. Boil the cut subji in the water for 10 minutes till it becomes soft. Then drain the water. After that, keep a kadai & add oil. When the oil becomes hot, add mustard seeds to that. When the seeds pop, add asafoetida and curry leaves. Stir well & then add boiled vegetables. Add dry masalas. Mix well and close with a lid and fry in a low flame till it becomes crispy. Remove from the gas. Serve with  sambhar, rasam rice as a side dish.

Cauli Flower Biriyani

Ingredients :

• Basmathi rice - 1 cup
• Cauli flower - 250 gms [ cut in to small pieces ]
• Ginger garlic paste - 1/2 tsp
• Green chilies - 2 [ chopped ]
• Onion - 2 [ peeled and chopped ]
• Tomato - 2 [ chopped ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 1/2 tsp
• Biriyani masala powder - 1 tsp
• Pomegranate seeds - 1/2 cup
• Chopped coriander leaves - little.

For seasoning :

• Cumin seeds - 1 tsp
• Cashew nuts - 2 tbsp
• Bay leaf - 2
• Oil - 2 tbsp
• Fresh ghee - 3 tbsp 

Grind to a paste :

Green chilli, onion, tomato and ginger garlic paste together in a mixer and form a paste.


Method :

First boil the soaked rice in a cooker for 3 whistles, adding little oil to that, so that the rice remains separate. Meantime boil the flower pieces in a vessel adding salt and turmeric. When it becomes soft, drain the water and keep aside. Take big pan, add oil and 2 tbsp of ghee. When the ghee becomes hot, add cumin seeds, bay leaf and cashew nuts. When the cashews changes into golden color, add the ground paste & mix well. Then add the boiled flower, dry masala powder and mix well. Finely add cooked rice along with biriyani masala powder, pomegranate seeds  and remaining ghee. Garnish with chopped coriander leaves. Serve with carrot raitha and wafers. 

Then Mithai (Kid's Recipe)

Ingredients:

• Idli rice - 1 cup
• Udad Dal - 1/4 cup
• Baking powder - 1/4 tsp
• Red color - 1/4 tsp
• Oil - Required for frying
• Water - 1 cup
• Sugar - 2 cups

For dusting :

Sugar - 1/4 cup

Method :

Soak dal & rice together for 3 hours. Grind in a mixer to a smooth paste. Add color & baking powder to that & mix well. Meantime, take one vessel, add 1 cup water & 2 cups of sugar. When the sugar gets dissolved completely, slow the gas, allow to boil for 5 minutes & switch off the gas. 

Keep oil in a kadai. When the oil becomes hot, make small small balls from the batter, deep fry till the outer portion becomes crispy. Put the fried balls in the sugar syrup. Let it remain in the syrup for 15 minutes. Then remove from the syrup.

P.S. : Put the 1/4 cup of sugar in a plate, dust the balls in the sugar. Your then mithai is ready

Raw banana Kofta Curry

Ingredients :

• Raw Banana- 2 or 3 [ peeled and boiled ]
• Potatoes  2  to 3 [ boiled and peeled ]
• Onion - 3 big [ finely chopped ]
• Ginger - small piece
• Garlic flakes - 2
• Green chilli - 2 [ finely chopped ]
• Ginger garlic paste - 1/2 tsp
• Tomato puree - 1/2 cup
• Besan - 1 cup
• Cornflour - 2 tbsp
• Salt - as required
• Asafoetida - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Dhanya jeera powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Sugar - 1/2 tsp
• Fresh cream - 1/2 cup [ beaten ]
• Oil - enough for frying
• Fresh coriander leaves - litle
• Cumin seeds - 2 tsp

 For making koftas :

Take one bowl, mash boiled raw banana, potatoes. Add little chopped onion, chilli, ginger garlic paste, salt, turmeric, besan, conflour and mix well. If required, add little water. Form like vada batter. From that make small small balls. Mean time, keep oil in a kadai. When the oil becomes hot, deep fry in low flame till it changes into golden brown colour. Keep in a tissue paper.


Gravy :

Keep a deep bottom kadai. Add oil when the oil becomes hot. Add 1 tsp of cumin seeds, ginger, garlic piece and remaining chopped onion. Fry for 5 minutes till it changes into light pink in colour. Then grind in a mixer to a smooth paste. Again keep the same kadai, add oil and wait for a second. Add 1 tsp of cumin seeds, asafoetida, red chilli powder and dhanya jeera powder, garam masala powder and ground onion paste. Fry in a low flame till oil gets separated from that. Then add tomato puree and mix well. Allow to boil for 10 minutes till the raw smell goes. Then add a glass of water and mix well. When it starts boiling, add fresh cream and koftas to that. Garnish with chopped coriander leaves and fresh cream. Serve with roti or jera rice.

Remaining Stuff [ aloo paratha stuff ] subji wali dahl

Ingredients :

• Aloo stuff - 1 cup [ i took this if you want you can use any subji remaiing ]
• Mix dahl  - 1/2 cup [ masoor, moong, channa dal etc. soaked in water for 20 minutes ]
• Onion - 1 [ finely chopped ]
• Tomato - 2 [ chopped ]
• Vegetables - 1/4 cup [ red pumpkin, brinjal, dudhi chopped ]
• Green chili - 2 [ chopped ]
• Ginger - [ small piece chopped ]
• Garlic - 2 flakes [ chopped ]
• Curry leaves - little
•  Coriander leaves - little
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Garam masala powder - 1/2 tsp

For seasoning :

Oil - 2 tbsp
Cumin seeds - 1 tsp
Asafoetida - 1/4 tsp


Method :

First take one cooker. Add all the ingredients, dal, aloo mash, onion, chili, ginger, garlic, tomato, chopped vegetables and   dry masala  powder [ except  red chilli powder ] along with required water. Mix well and close the lid and  boil for 20 minutes in medium flame or 5 to 6 whistle comes. After the pressure goes open the lid and mash well with the lid.  Then keep one small kadai, add oil. When the oil becomes hot, add cumin seeds, asafoetida and red chilli powder.  Wait for a second and pour to the dahl. Mix well and garnish with curry and coriander leaves.  Serve with roti or steamed rice.