KOLLU IDLI (Horse gram Idli)

INGREDIENTS:

Horsegram - 1 cup

Idli Rice - 2 cups

Salt to taste

METHOD OF PREPARATION:

1) Soak 2 cups of rice and 1 cup of horse gram or kollu for7-8 hours.

2) Grind it to a smooth batter with salt. Heat Idli pan. Apply oil in the idli plate and pour the batter and steam cook for 6-8 minutes till done.

Serve hot with Sambar /Chutney/ Idli podi.

CHEESE AND POTATO PIE

INGREDIENTS: 

Potatoes - 150 gms

Garlic and herbs soft cheese - 3 tsps

Onion - 1 finely chopped

Butter - 3 tsps

Salt to taste

METHOD OF PREPARATION:

1. Boil potatoes with a little salt and mash them well.

2. Saute onion in the butter well till transparent.

3) Spread butter on the baking tray.

4) Pour the well-mashed potato into it.

5) Add the onion to it and mix it well with 3 tbsps of Garlic and herbs soft cheese.

6) Spread the grated mozzarella over it.

7) Bake it in the oven at 230 degrees, for 20 minutes till the cheese melt and get a golden crust.

8) Remove from the oven, sprinkle mixed herbs and serve hot.

CHICKEN MANDI BIRYANI

INGREDIENTS :

Basmati rice – 1 cup

Onion – 2

Ginger garlic paste – 1 tsp

Ghee as required

Salt to taste

Dry roast and grind : (Mandi masala)

Coriander seeds – 1 1/2 tsp

Cloves – 4

Cardamom – 2

Pepper– 1/2 tsp

Cinnamon - 2

Cumin seeds –1/2 tsp

Heat a pan and dry roast all the ingredients in low flame until the aroma rules out. Allow it to cool and grind them along with ginger and garlic to a fine paste.

To marinate Chicken :

Chicken (Chopped as big pieces) – 1 kg (I used chicken thighs)

Mandi masala– 2 tbsp

Chilli powder – 1 1/2 tsp

Salt to taste

Lemon juice – 1 tsp

Spray little oil and marinate the chicken for 2 hours.

METHOD OF PREPARATION :

1. Heat a heavy pan. Add 2 tbsp of ghee. Once hot, cinnamon, cloves, annasi, cardamom, bay leaf, thin-sliced onions and finely chopped garlic clove. Saute it until golden brown. 

2. Now add the blended masala, with chilli powder and salt.

3. Add in the chicken with 1/4 cup of water. Cover with a lid and cook for 5 minutes. Let the flavour of chicken just blend with the masala. 

4. Then remove the chicken carefully and fry it in a separate pan. Get it roasted well. You can either shallow or deep fry the chicken.

5. Meanwhile, add 3/4 cup of water to the remaining masala. Add rice and cook till half cooked.

6. Once the chicken gets fried, add the chicken pieces in the cooking rice. Slowly mix it well so that the chicken is covered with a layer of rice. Cook till done and switch off the flame and leave it in dum.  Garnish it with fried onions. Serve hot with Raitha after 20 minutes.

 

CHICKEN FRIED RICE

INGREDIENTS :

• Mixed Vegetables - 1 cup
• Chicken Breast - 750 gms
• Basmati Rice - 1 cup
• Spring onion - 1 bunch( finely Chopped)
• Sweet and Sour chilli sauce - 2 tsps
• Salsa sauce - 3 tbsps
• White Pepper powder - 2 tsps
• Garlic powder - 1 tsp
• Olive Oil
• Salt to taste

Finely chop the chicken breast in small pieces and marinate it with Chilli sauce, turmeric powder, Salt and Ginger-garlic paste for an hour.

METHOD OF PREPARATION :

1) Heat oil in a wide pan. Once hot, saute the vegetables till it softens. Meanwhile, cook rice with 1 cup of water with a spoon of oil and keep it aside.

2) In a separate pan, fry finely chopped potatoes tempered with little chilli powder till cooked.

3) Meanwhile, fry chicken separately till roasted.

4) Once the vegetables are half cooked, mix in fried potato and chicken to it and then add sweet and sour chilli sauce, Salsa sauce, white pepper powder and garlic powder and saute it well.

5) Then add the cooked rice and gently flip it out without breaking the rice. Keep in flame for 5 minutes and then remove it. 

Serve hot.

PUDINA IDLI

INGREDIENTS :

Mint Chutney- 1 cup

Idli batter - 2 cups

Salt to taste

Oil/Ghee

METHOD OF PREPARATION: 

1. Mix the prepared mint chutney to the idli batter without adding water. Add little salt.

2. Greese the idli plates with oil or ghee and pour the batter to it. Steam cook till done. 

Serve Hot Idli with Tomato Chutney/Sambar.

 

POT MUTTON BIRIYANI

INGREDIENTS:

Mutton - 700 g

Basmati Rice - 1 1/2 cups 

Garam masala powder - 1 1/2 tsps

Split green chillies - 6

Onion - 1

Cinnamon - 3

Cloves - 1

Rajapatri - few

Phool - few

Chilli powder - 2 tsp

Tomato - 2 medium size

Handful of  pudina leaves. 

Salt to taste 

To Grind :

Ginger - small piece

Garlic cloves - 6

Coriander seeds - 1 tsp

Fennel seeds - 1 tsp

METHOD OF PREPARATION :

1) Marinate Mutton with chilli powder, salt, turmeric powder, chopped tomatoes, green chillies and curd for 30 minutes.

2) Heat oil or ghee in the pot . Once hot add whole spices for 2 minutes , followed by sliced onion and saute till half brown .

3. Add  blended masala and saute till the raw smell leaves.

4) Add in the marinated mutton, Chilli powder, Garam masala, Salt, Mint and Coriander leaves. Add sufficient water for the mutton to be cooked. Cover with a lid and cook for 20 - 30 minutes, till mutton is cooked. You can either pressure cook mutton and then add to it. Meanwhile, soak rice for 10 minutes.

5) Once the mutton is cooked well. Add in the rice with 1 cup of water and cover with the lid. Cook in slow flame till done.

Serve hot with Raitha.

 

MINI CARROT IDLI

INGREDIENTS :

Idli batter - 2 cups

Grated carrot - 2 cups

Jeera - 2 tsps

Salt to taste

METHOD OF PREPARATION: 

1. Mix grated carrot, jeera and salt to the batter well. Spray oil to the mini idli plates and pour the batter slowly. Steam cook in Idli pan till done.

 Serve hot with Sambar or Chutney.

KOTHAMALLI DOSAI

INGREDIENTS :

Dosa batter - 2 cups

Coriander leaves -  2 cups

Green chillies - 3

Jeera - 2 tsps

Salt to taste

METHOD OF PREPARATION:

1) Wash the coriander leaves and blend them finely with green chillies and mixed it to the batter with jeera and salt.

2. Heat dosa tawa. Once hot, spread the batter finely and then spray little ghee or oil. Flip to its side till done. 

Serve hot with Sambar or Chutney.

RAGI KARUPATTI ADAI

INGREDIENTS :

Ragi - 1 cup

Crushed cloves -2 and Elachi -2

Karupatti - 150 grams

Gingelly oil 

METHOD OF PREPARATION :

1. Seive the flour well.

2. Dissolve karupatti in 3 cups of water and filter the impurities. 

3. Mix ragi flour with karupatti syrup and water without any lumps. It should not be too watery.

4. Add in the crushed elachi and cloves to it and mix it well.

5. Heat dosa tawa. Once hot, spread the batter like dosai and spray little oil. Flip to its sides till done.

Serve hot.