IDIYAPPAM AND POTATO FRY

Idiyappam is one of the finest breakfast, prepared in many households of Tamilnadu. Children love having this with Coconut, Sugar and mixed with Sesame or Gingelly oil. 

My grandmother used to prepare the rice flour using Ural ulakkai and then sieve it. It has a unique taste. It is very difficult to find a house in Tamilnadu without Idiyappam flour. 

INGREDIENTS:

• Roasted Rice Flour - 1 cup
• Warm water
• Grated coconut
• Sugar

METHOD OF PREPARATION:

1) Knead soft dough with rice flour and warm water. 

2) Fill an 'idiyappam' presser with the dough and press it on to idli plates and steam for 5-10 minutes.

3) Serve hot with coconut milk/ grated coconut milk and sugar.

POTATO FRY :

INGREDIENTS:

• Potato - 150 gms
• Chilli powder - 1 tsp
• Salt to taste
• Turmeric powder - 1/2 tsp
• Mustard,Urat dal -1 tsp each
• Onion - 1
• Curry leaves

METHOD OF PREPARATION :

1) Heat oil in a kadai.Add mustard,urat dal.Once it splutters,add onion and curry leaves.
2) When onion turns golden brown,add cleaned,washed and chopped potato.Saute for 2-3 minutes.
3) Add powders and salt.Cover with a lid.Cook in slow flame.Stir it often.Cook till it is completely done.

Serve hot with curd rice or any rice.This goes to Deepa's Cooking for kids --Potato event started by sharmi .
My other entries are

Peas-Potato Masala

This goes to WYF : Cuisine hosted by easycrafts .

ROOMALI ROTI

INGREDIENTS:

Wheat flour - 2 cups
Maida - 1/4 cup
Curd - 2 tbsps
Salt to taste
Ghee as required

METHOD OF PREPARATION :

1) Knead wheat flour, maida, curd and salt .
2) Add ghee or oil in the flour and add water little by little and make a soft dough .Keep it aside for 1/2 an hour.
3) Make small balls of the dough and roll like a thin chapathi using little dry flour.
4) Heat an inverted griddle(tawa or iron cast pan or heavy bottomed pan).
5) Place the roti carefully over it,apply oil or ghee over it with a spoon and cook till done. Then fold it.

Serve hot with spicy kumas.

This recipe goes to :

JFI – Wheat, event hosted by Roma of Roma’s Space started by Indira of Mahanandi.

RCI-Lucknow hosted by Lavi of Home Cook's Recipes, event started by Lakshmi .

WYF : Cuisine hosted by easycrafts .

TOMATO DOSAI

INGREDIENTS:

Tomato- 5
Green chillies - 3
Ginger-garlic paste - 1 tsp
Chillipowder - 2 tsp
Garam masala - 1 tsp
Dosa batter - 2 cups
Salt to taste

METHOD OF PREPARATION:

1) Grind tomatoes in a blender .
2) Mix it well with batter , add other ingredients and make dosai.

Serve hot with sambar/chutney.

Sending this to Sanghi's Fall in love (FIL) - TOMATO

MIXED VEGETABLE SOUP (ENGLISH SOUP)

English (British) cuisine includes more of freshly prepared soups. This is one of the most commonly prepared soups in the households.

INGREDIENTS: 

Carrot - 2

Parsnip - 1 big

Brocolli - few florets

Spinach - 1/2 cup chopped

Garlic cloves - 5 crushed

Ginger powder - 1 tsp

Crushed Pepper/ Pepper powder - 1 tsp 

Turmeric powder - 1/2 tsp

Salt to taste 

METHOD OF PREPARATION: 

1) Boil sliced carrots, parsnip, brocolli florets in a pot till soft.  Remove 5-10 slices of carrot out and blend them finely.

2) Once the vegetables are soft, add spinach ,followed by crushed garlic cloves. Cook till the garlic cloves are soft, it takes 5 minutes.

3) Mix in the blended carrot to it. Add Turmeric powder, Ginger powder and Salt. Garnish it with Crushed pepper and mixed herbs.

Serve hot. 

Sending this to Deepa's Cooking for kids --Potato event started by sharmi .

MUTTON LIVER PEPPER FRY

INGREDIENTS: 

Mutton Liver-250g 

Onion(big)-2 

Mustard seeds-1/2 tsp 

Pepper-5 tsps 

Cumin Seeds-3 tsps 

Coriander seeds 2 tsps

Red chillies - 3 

Curry Leaves and Coriander Leaves 

Salt to taste 

  

To powder: Pepper, Coriander seeds and Cumin seeds

METHOD OF PREPARATION:

1) Heat oil in a pan.Add mustard seeds.When it splutters,add red chillies ,curry leaves,finely chopped onion and fry them until onion is cooked. 

 2) Add turmeric power,well washed,cleaned and chopped liver to the mixture. 

3) Cover the mixture with a lid. 

4) Leave for 5 min till liver is part-cooked. 

5) Add pepper-jeera, coriander powdered, turmeric powder, salt and mix well.Cook till the raw smell leaves . Add 2 tsps of gingelly oil before removing from the flame . 

Serve hot with rice. THIS goes to Think Spice..Think Pepper,event hosted by Divya Vikram started by Sunita.

TOMATO SOUP

INGREDIENTS :

Tomatoes - 10 big (ripen)
Butter - 1 tsp
Pepper and Jeera powder - 1 tsp
Ginger - garlic paste - 1 tsp
Salt to taste
Bread pieces
Boiled milk - 1/2 cup
Corn flour - 3 tbsps

METHOD OF PREPARATION:

1) Pressure cook tomatoes with water for 3-4 whistles .
2) Mash them in a blender .
3) Heat butter in a pan . Add puree,salt and powders .Add sufficient water.
4) Allow it to boil .
5) When it starts boiling , Slower to minimum . Add corn flour without lumps .
6) Turn off and add add milk .Mix well and serve .

Sending this to Sanghi's Fall in love (FIL) - TOMATO and to Think Spice..Think Pepper,event hosted by Divya Vikram started by Sunita.

TOMATO SAMBAR AND AN AWARD

Varsha has given this nice encouraging award................thank you dear........it's my pleasure .


I would like to pass this award to Arundathi , Deesha , Neema , Gita , Laavanya and Suma

INGREDIENTS:

Tomato - 5
Toor dal - 1 cup
Onion - 1 cup
Mustard , Jeera , Methi seeds - 1 tsp
Sambar powder - 2 tsp
Salt to taste.
Grinded Coconut - 1/4 cup
Tamarind juice - 3 tbsps
Curry leaves , coriander leaves

METHOD OF PREPARATION :

1) Pressure cook dal with a spoon of oil and turmeric powder for 3-4 whistles.
2) Heat oil . Add spices , once it splutters add chopped onion and saute till tender.
3) Add chopped tomato and saute till skinny.
4) Add dal and powder and curry leaves .
5) Add coconut paste and tamarind juice and salt.Cover with a lid and allow to boil till the oil separates.

Sending this to Sanghi's Fall in love (FIL) - TOMATO .

My other entries are :

ARAITHA THAKKALI KULAMBUTOMATO DAL
SPICY TOMATO OMELET
TANGY TOMATO UPMA

BEETROOT MORKULAMBHU

INGREDIENTS: 

• Beetroot - 2 medium
• Onion - 1 big
• Green chillies - 4
• Coconut - 5 tbsps(grated) 
• Fresh Curd - 1 cup 
• Red chillies - 2 
• Mustard,Jeera and Curry leaves 
• Salt to taste. 

FOR MASALA : Grind coconut,green chillies, jeera and separately beat curd with little water.

METHOD OF PREPARATION: 

1) Heat oil , add mustard , jeera and red chillies . Once it splutters , add in onion and saute till tender.

2) Add chopped beetroot and sprinkle little water and cover with a lid . 

2) When it gets cooked , add grinded mixture and salt . 

3) Befor removing from the flame, add in the beaten buttermilk. Remove from the flame after 2 minutes . Garnish it with Curry leaves or Coriander leaves.

Serve hot with rice . 

  Sending this to FIC -Pink hosted by Priya , started by Harini.

TOMATO RASAM

INGREDIENTS:

• Tomato - 5

• Garlic cloves - 5

• Red chiliies - 3

• curry and coriander leaves

• Asafoetida

• Salt to taste

• Turmeric powder - a pinch

• Tamarind juice - 1 tsp

For Rasam Powder :
Toor dal - 1 tsp
Channa dal - 1 tsp
Jeera - 1 tsp
Pepper - 1 tsp
Red chillies - 2
Coriander seeds - 1/2 tsp
Fry them in a spoon of oil and make powder .

METHOD OF PREPARATION :

1) Heat oil . Add mustard , methi seeds . Once it splutters add red chillies and garlic .
2) Add mashed tomatoes and little water and tamarind juice .Allow it to boil . 

3) Add rasam powder and curry leaves . Cover with a lid .
4) Once it starts boiling , remove lid and transfer it to a bowl with a spoon of salt .
Tastes good with hot steamed rice .

DAL SPINACH WHEAT DOSA / PALAK PARUPPU GODHUMAI DOSAI

INGREDIENTS :

Wheat flour - 1 cup

Cooked moong dal - 2 ladles

Salt to taste

To Grind :

Spinach - 8 big leaves

Jeera - 1 tsp

Dried Red Chillies - 6

METHOD OF PREPARATION :

1) Mix wheat flour with cooked dal, grinded spinach, salt and water without any lumps .

2) Heat Dosa pan. Once hot, spread the batter evenly and spray little oil. Flip to its sides till done.

Serve hot with Rice.

COCONUT MILK TOMATO RICE

INGREDIENTS:

Rice - 1 cup 

Tomato - 3 big 

Ginger - small piece

Cloves - 1 

Cinnamon - 3 

Bay leaves - 2 

Green chillies- 3

Pudina and Coriander leaves 

Sambar powder -2 tsps

Coconut milk - 2 cups 

Bay leaf - 1

Salt to taste 

METHOD OF PREPARATION :

1) Heat ghee in a pressure cooker . Add cloves , cinnamon , green chillies , bay leaf. When it splutters, add chopped onion, chopped ginger, green chillies. Saute them till onion becomes transparent . 

2) Add finely sliced tomatoes and saute till skinny with salt. 

 3) Then, add turmeric powder and sambar powder . 

4) Add 2 cups of coconut milk and bring it to boil.

 5) Finally, add rice and handful of coriander leaves and pudina/mint . Mix it well and cook for 2 whistles .

Serve hot with raitha . Sending this to Sanghi's Fall in love (FIL) - TOMATO

BEETROOT DOSAI - SPICY

INGREDIENTS:

Beetroot - 1 small
Green chillies - 4-5
Dosa batter - 2 cups
Salt to taste

METHOD OF PREPARATION:

1) Grind chillies and beetroot in a blender .
2) Mix it well with batter and make dosai.

Serve hot with sambar/chutney.

Sending this to FIC -Pink hosted by Priya , started by Harini.

BITTERGOURD PEPPER FRY

INGREDIENTS: 

• Bittergourd - 200 gms 
• Pepper-Jeera Powder - 3 tsps 
• Onion - 1 finely chopped 
• Mustard and Jeera - 1 tsp each.  
• Red chillies - 3
• Salt to taste. 

  METHOD OF PREPARATION: 

1) Heat oil . Add mustard, jeera, red chillies . Once it splutters, add chopped onion and saute till tender.





2) Add chopped bittergourd and sprinkle little water . Cover with a lid . Cook till it softens. 




3) Add turmeric powder , pepper jeera powder and salt and mix it well. 






4) Cook till it gets fried well. 

Serve hot with Sambar rice or Curd rice. Sending this to Divya's Think spice--Think Pepper