Raw Papaya Poriyal/Thoran/Fry

Ingredients :

Raw Papaya - 1
Turmeric powder - 1/2 tsp
grated coconut - 4 tbsp
green chilies - 2 to 3
mustard, urad dal each 1/2 tsp
oil for seasoning
salt as per taste

Method :

1. Peel the raw papaya skin and cut them into small cubes.
2. Add turmeric powder and boil them with little water, until they are cooked.
3.In a kadai add oil, urad dal, mustard dal, green chilies for seasoning and add the cooked papayas, add salt as per taste and stir well for 2 min.
4.Finally add coconut gratings and switch of the stove
5.Simple and easy. Tastes great.

Chaka Varatti (jackfruit halwa)

Ingredients :-

Jackfruit purée - 80 jackfruit bulbs
Jaggery - 1 kg
Coconut big size 1
Elachi powder -1 tsp

Method :

1. Cook the jackfruit in cooker for a whistle and make a puree out of it.

2. Grind coconut (half the quantity of jackfruit).

3. Boil the jaggery with water and let it come to thick/one string consistency.

4. Once the jaggery is ready add grinded coconut and jackfruit puree.

5. Keep stirring until the water in it 

6. Add 1 or 2 tbsp ghee and continue stirring.

7. Once it becomes thick switch of the stove.I stopped in halwa consistency , usually it is much thicker than this

Mango Kulfi

Ingredients:-

Mango Puree of 2 mangoes. (I used banganapalli)
Sugar -1/4 cup
cardomom powder - 1/2 tsp
Pinch of saffron
Rice flour / Corn flour paste - 21/2 tblsp mixed in 3 tblsp milk
2 to 3 tbsp almond paste
Milk - 3 cups

Method:-

1.Take saffron and milk in a pan.Heat on a low flame.
2.When the milk comes to a gentle heat,add sugar.Stir till the sugar has dissolved.
3.Then add the rice flour paste and keep on stirring so that no lumps are formed.
4.Cook on a low flame,continue to cook till the mixture thickens.switch off the flame.
5.Add the almond paste,stir and let the mixture cool.Add the mango puree and mix well.
6.Pour into serving bowls or kulfi moulds. Freeze for 8-10 hours and serve cold.

Thani Kozhukatai

Ingredients :-

Brown rice / Idly rice - 1 cup  ( I have used brown rice)
salt to taste
Coconut - 3/4 cup

Method :-

1.Soak rice for 4 hrs and grind it into smooth paste. Dont use much water for grinding
2.Add coconut and salt and grind it.
3.Take the grinded mixture in a kadai along with 2 tblspn oil and stir until you are able to round them into balls.
4.Switch of the stove and make small balls out of it.
5.Take water in a vessel and boil the water. Once the water boils add the balls to it.
6.Cook until the balls float up. Approximately 15 to 20 min.
7.Thani Kozhukatai is ready to serve along with pickle.

Note: - 

Very important that you shd add the balls to boiling water or the balls will get separated and disturbed.

Veg hot dog pattys

Ingredients :

Potatoes -3 to 4

Carrot - 1

Green peas - 3 tbsp

Corn flour - 3 tbsp

Lemon juice - 1 tbsp

Pepper powder - 1 tbsp

Garlic,ginger green chili paste -1 tbsp

Coriander powder - 1 tbsp

Red chili powder - 1 tbsp

Bread crumps - 3 tbsp

Salt to taste

Method :

1.Boil the potatoes and peel the skin.
2.Add all the ingredients mentioned above along with potatoes and mix with hand. Try not to add water. 3.Make patty's of you desired shape. I have made for subway loaf so made it cylindrical and lengthy ones. 4.Take a tawa and shallow fry them until it turns golden brown. If you wish you could deep fry them too. 5.Now that the patty's are ready, you could make your own style of bread/ subway/sandwich by layering cheese, patties and desired vegetables.

Potato bhaji ( wheat flour )

Ingredients :-      

Potato - 1
Wheat flour - 1 cup
Red chilli powder - 1 tsp
Ginger garlic paste - 1 tsp
Garam masala - 1 tsp ( optional )
Salt -1 tsp
Oil for frying

Method :-

1. Cut  the potato into thin slices.
2. In a bowl mix wheat flour and all the other ingredients ,add water and make bhaji paste
3.  Heat oil in a pan, once they are hot enough dip the potato slices in the bhaji paste and fry them.
4. Serve the yummy bhaji's along with tea.

Asoka / Moong dal Halwa

Ingredients :-

Moong dal - 1 cup
Wheat flour - 3 tblsp
Sugar - 1 1/2 cup
Raisins/cashews - 7 to 8
Food color a pinch
Cardamom powder - 1 tsp
Ghee - 1/2 cup

Method :

1. Dry fry the moong dal and cook it by adding water and leave for 5 to 6 whistles. Mmash them well.
2. Add 2 tblsp of ghee and roast the dry fruits and keep it seperate. In the same pan add wheat flour and fry it. Keep aside.
3. Now add sugar along with little water. Bring to boil, when it comes to string consistency add mashed moong dal,wheat flour and stir continuously until no lumps.
4. Add remaining ghee, fried dry fruits, cardomom powder and keep stiring until it leaves the sides of the vessel.
5. Tastes good when served hot.

Tip:-

Try to use non stick pan so that it does not stick to the bottom and it makes your job much easier. Also you require little ghee if you use non stick. You can increase or decrease the sugar quantity according to your taste.

Easy Tasty Bisibelabath

Ingredients :-                                                                      

Rice - 1 cup
Toor Dal - 1 cup
Tomato - 2 chopped
Vegetables of your choice like Beans, Carrot, Potato, Drumbstick
turmeric powder - 2 tsp
Tamarind pulp - lemon size
Sambhar powder - 2 tblsp
Mustard seeds - 1 tsp
Groundnuts - 2 tblsp
Hing - 1 tsp
Curry Leaves - 10
Salt to taste
Oil - 3 tbsp

Method :-

1. In a Pressure cooker add all vegetables, tomato, rice,toor dal, turmeric powder and 8 cups of water. (1 cup dal/rice  - 4 cups, here i have taken 1 cup rice and 1 cup dal, so 4 * 2 = 8 cups water )
2. Cook for 4 to 5 whistles.
3. Soak Tamarind and take the juice.
4. In a Kadai take oil, add mustard seeds, curry leaves,Hing, groundnuts and saute well.
5.Once the groundnuts are fried well add tamarind juice, sambhar powder and boil for 10 min. add water if required.
6. Add this to the cooked vegetables in the cooker along with needed salt and mix well.
7. Serve hot with papad.

Tip :-

Finally pour Ginger oil, mix it before serving it enhances the taste and flavor. 

Baingan Bartha

Ingredients :-

Baingan / Big Brinjal - 1
Onion - 1 big (chopped)
Tomato - 1 big (chopped)
Ginger & garlic - chopped
Turmeric powder - 1 tsp
Coriander powder - 2 tblsp
Red chili powder - 2 tblsp
Salt to taste

Method :

There are three methods to cook Brinjal

Stove top :- 

Hold the brinjal using the stem and show it in flame. When the skin turns black show it in running water, skin comes out.

Microwave :-

Coat the brinjal with oil  and pork it with knife/fork. Place it in microwave safe bowl and cook for 4 min or until the skin is easy to remove.

Oven :-

Preheat the oven to 400 degree F

Coat the brinjal with oil and pork the surface using knife/fork. Bake it for 45 min. Now its easy to remove the skin.

1.Prepare the brinjal in any one of the above method of your preference and mash them well. Keep aside.
2.In a kadai, add jeera. Once it splutters add onion, ginger, garlic saute well.
3.Once they turn light golden brown add tomatoes and saute well.
4.Let the tomatoes blend well, then add turmeric , chili , coriander powder. Mix them well.
5.Once everything is binded well, add mashed brinjal.
6.Add salt and cook it for 10 min.If required add little water.

Tip:

You can add peas/potato along with brinjal too. This goes well with Roti/Naan/White rice.