EGG BHURJI (Scrambled Eggs)

INGREDIENTS :

Eggs - 6

Onion - 2

Green chillies - 5

Tomatoes - 2

Turmeric powder - 1 tsp

Chilli powder - 2 tsps

Salt to taste

Coriander leaves

METHOD OF PREPARATION :

1) Heat oil in a kauai. Once hot, add mustard and jeera. When it splutters, saute in the onions till tender.

2) Add in the green chillies and tomatoes. Saute it well tender, add turmeric powder, chilli powder and salt. Cook till they form a thick gravy. 

3)  Add in the beaten eggs slowly and stir it continuously to avoid sticking to the pan. Cook till the egg is cooked evenly and gets dried. Garnish with Coriander leaves, before removing from the flame.

Serve hot with Rice or Roti.

 

PARUPPU USILI

INGREDIENTS :

French beans - 200 gas

Channa dal - 1/4 cup

Grated coconut - 2 tbsps

Red chillies - 6

Turmeric powder - 1 tsp

Mustard and Jeera - 1 tsp

Salt to taste

Onion - 1 

METHOD OF PREPARATION :

1) Heat oil in a pan. Once hot, add in mustard and jeera. Once hot, add in Onion and red chillies. Saute till tender.

2) Add in the finely chopped beans and sprinkle little water and cook till done.

3) Soak the dal for 1/2 an hour. Blend it a bit coarsely. Heat oil in a pan, saute till the raw smell leaves.

4) Once the beans are cooked, mix dal to it. Add Salt and grated coconut. Cook for 5 minutes till done.

Serve hot with Rice.

SPINACH KHICHDI

INGREDIENTS :

• Spinach - 1 bunch
• Moong dal - 1/2 cup
• Rice - 1 cup
• Turmeric powder - 1 tsp
• Onion - 1 
• Garlic cloves - 5
• Dried red chillies - 5
• Tomato - 1
• Jeera - 1 tsp
• Salt to taste

METHOD OF PREPARATION : 

1) Blend Spinach leaves with red chillies, jeera and garlic cloves.

2) Soak rice and dal in water for 20 minutes.

3) Heat ghee in a pressure cooker. Then, add 1 cup of water.

4) Add in the blended spinach with salt and turmeric powder , mix it well.

5) Mash in a ripen tomato.

6) Finally, add in the rice and dal . Add 2 more cups of water to make it soft. Pressure cook for 3 whistles. Allow the steam to leave and Serve Hot.

OATS DOSAI

INGREDIENTS: 

Oats - 1 cup 

Rice dosa batter - 1/4 cup 

Jeera - 2 tsps 

Onion - 1 finely chopped 

Green chillies - 5 

Salt to taste

Ginger - finely chopped 

Curry leaves 

METHOD OF PREPARATION : 

1) Grind oats finely and mix with dosa batter. 

2) Temper it with jeera,curry leaves , onion, finely chopped ginger and green chillies.

 

3) Mix it well and make dosa. 

Serve hot with chutney/ Sambar.

PALAK MOR PORIYAL

INGREDIENTS :

Spinach/ Palak - 1 bunch

Onion - 1 

Garlic cloves - 4

Curd - 3 tbsps

Green chillies - 3

Turmeric powder - 1 tsp

Salt to taste

Blend curd and green chillies with little water in a blender or whip for Buttermilk.

METHOD OF PREPARATION :

1) Heat oil in a pan. Saute onion and garlic cloves till tender.

2) Add in the chopped spinach.

3) Add in the buttermilk, cover with a lid for 2 minutes. Cook till done. Add salt and mix it up. Remove from the flame and serve hot with Rice.

STRAWBERRY CUPCAKE

INGREDIENTS :

• 150g butter(1 cup)
• 150g dark-brown sugar(1 cup)
• 3 eggs
• 1 tsp strawberry flavouring
• 150g self-raising flour
• 1/2 tsp baking powder(6 pinches)
• 4-5 strawberries(medium-sized)

METHOD OF PREPARATION :

1. Preheat the oven to 180 C / 160 C Fan and Prepare your baking tin.

2. Cut the butter into small pieces adding it into a large bowl and later add the sugar into the batter. Cream until smooth, light and creamy or thick doughy mix would also be good.

3. Add the eggs and flour into the mixture with the baking powder and beat until the mixture is gradually smooth.

4. Add the strawberries to the mixture and before the last mix, add the teaspoon of strawberry flavouring.

5. Spoon the batter into the cases, about a quarter to half way upward.

6. Bake the cupcakes for about 20 minutes and then the cupcakes are ready to serve.

BAKED PARUPPU VADAI

INGREDIENTS :

Channa dal/ Kadalai Paruppu - 1/2 cup

Onion - 1 cup finely chopped

Jeera - 2 tsp

Green chillies - 10 finely chopped

Curry leaves - few chopped

Salt to taste

METHOD OF PREPARATION :

1. Soak dal for 2 hours. Grind it coarsely with very little water.

2. Mix in jeera, onion, green chillies, curry leaves and salt.

3. Apply oil in evenly in the bun tray.

4. Roll small balls of the batter and flatten it, fill in  the tray.

5. Heat oven to 200 deg centigrade, preheat for 5 minutes, then place the tray in the oven and bake for 20 minutes till crispy.

6. Flip to its side, once in the middle.

7. Serve hot with chutney.

KOTHAMALLI THOKKU (CORIANDER LEAVES CHUTNEY)

INGREDIENTS :

• Coriander leaves / Kothamalli - 3 bunches
• Dried Red Chillies - 15-20 nos
• Jaggery powdered - 2 tbsps
• Mustard and Urad dal - 1 tsp each for Tadka
• Turmeric powder - 1 tsp
• Tamarind - a small piece
• Salt to taste
• Gingelly oil

METHOD OF PREPARATION :

1) Blend Kothamalli leaves, Dried red chillies, tamarind without seeds in a blender finely.

2) Heat in a ladle of sesame/gingelly oil . Add Mustard and Urad dal. When it splutters, add in the blended paste, add turmeric powder and salt. Saute till the raw smell leaves. Add in jaggery powder and cook till it thickens and leaves out oil.

Store it in an air tight container. This can be refrigerated for 15 days. 

Serve with Dosai/ Idli.