GODHUMAI IDLI (WHEAT FLOUR IDLI)

INGREDIENTS :

Whole wheat flour - 1 cup

Curd - 1 cup

Baking soda-1/2 tsp

Salt to taste

TO TEMPER:

Mustard, Urad dad and Jeera - 1 tsp each

Chopped green chillies - 3

METHOD OF PREPARATION: 

1) Dry roast the flour till the raw smell leaves and gives nice aroma.

2) Transfer it to the bowl, add in 1 cup of water with Baking soda, Salt and water. Mix it up well to make a smooth batter not too watery.

3) Roast Mustard, Urad dal, Jeera and chillies in a spoon of oil. When done, mix it to the batter.

4) Heat Idli pan. Spread oil or ghee in the plates and pour the batter. Steam cook till done.

Serve hot with Chutney or Sambar.

 

EDAMAME BEANS KULAMBHU

INGREDIENTS :

• Edamame/ Soya beans - 2 cup
• Jeera - 1 tsp
• Methi seeds - 1 tsp
• Mustard - 1 tsp
• Onion - 1 big finely chopped
• Curry leaves and Coriander leaves - few
• Tomato - 2 big
• Salt to taste
• Tamarind water - 1/4 cup
• Sambar powder - 2 tsps
• Turmeric powder -  1 tsp

To grind: Coconut pieces - 3 , Jeera - 1 tsp , Coriander seeds - 1/2 tsp

METHOD OF PREPARATION :

1. Heat oil in a pan . Add mustard and jeera . When it splutters , add and saute onion till tender. Followed by chopped tomato, curry leaves and cook it for few minutes .

2. Add in the beans with the grind masala, tamarind water and spice powders with 1 cup of water. Pressure cook for 4 whistles. Allow the steam to leave. Bring it to boil without the lid, add in the salt and cook till the curry leaves out oil.

 

Serve hot with Rice.

SNOWPEAS MINT RICE

INGREDIENTS :

Rice - 1 cup

Mint leaves - 1 cup

Snow peas - 200 gms

Yellow bell pepper - 1

Soy sauce - 2 tsps

Onion - 1 big

Butter - 2 tbsps

Olive oil - 1 tsps

Pepper powder - 1 tsp

Salt to taste

METHOD OF PREPARATION :

1) Heat butter in a pan. Saute sliced onion and bell pepper till tender.

2) Then, add in the snow peas. Saute for few minutes, add little water and salt. Cover with a lid and cook till soft and tender. Meanwhile, cook rice with 1 cup of water and keep it aside.

3) When done, add mint leaves. Mix it well.

4) Add in Soy sauce. Mix it well.

5) Mix in the cook rice to it . Remove from the flame and Serve hot.

 

RUNNER BEANS PORIYAL

INGREDIENTS:

Runner beans - 200 gms

Mustard - 1 tsp

Urad dal - 1 tsp

Onion - 1 chopped

Turmeric powder - 1 tsp

To Grind :

Coconut pieces- 3

Chilli powder - 1 tsp

Jeera powder- 1 tsp

Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a pan . Once hot , add mustard and urad dal . When it splutters , add finely chopped onion. Saute it till tender .

2) Then add chopped beans and saute it for 2 minutes.

3) Add in the grinded masala and salt. Mix it up well.

4) Add in 1/2 cup of water and cover with a lid. Cook till beans is soft and the water is drained off completely. Add a spoon of gingelly oil before removing from the flame.

 

CHETTINAD PRAWN

INGREDIENTS : 

Prawns - 1 kg 

Garlic cloves- 8 

Onion - 1 cup 

Chilli powder - 2 tsps 

Turmeric powder - 1 tsp 

Tamarind - a small lemon size 

Salt to taste 

Mustard and Fennel Seeds - 1 tsp 

Curry leaves 

Tomato - 2 medium

To grind:

Dry roast coriander seeds - 1 tsp, Jeera - 1 tsp, Dried red chillies- 10, Coconut pieces - 10, Methi seeds- 1/2 tsp. Grind them finely with little water.

METHOD OF PREPARATION : 

1) De-vein and marinate the Prawns with 1 tsp turmeric powder and chilli powder , lemon juice and salt for 1 hour. 

2) Heat oil in a kadai . Once hot , add mustard , fennel seeds . When it splutters , add chopped onion and garlic .Saute till tender. 

3) Then add chopped tomato , curry leaves and salt. 

4) Add all the powders, grinded masala, tamarind water, 1/2 cup water and mix it well. Bring it to boil and cook till the raw small leaves. 

5) Finally, add in the prawns and cook for 5 minutes. Till the prawn is cooked well and the gravy leaves out oil. Garnish it with coriander leaves.

 

DRIED GREEN PEAS MASALA SUNDAL

INGREDIENTS :

• Dried Green peas - 1 cup
• Onion - 2
• Tomato - 2
• Curry leaves
• Ginger-garlic paste - 1 tsp
• Garam masala - 1 tsp
• Chilli powder - 1 tsp
• Turmeric powder -1 tsp
• Salt to taste
• Mustard and Jeera - 1 tsp each

METHOD OF PREPARATION :

1) Soak peas overnight.Pressure cook for 3-4 whistles and keep aside.
2) Heat oil in a kadai.Add mustard and jeera. Once it splutters, add chopped onion and tomato saute till tender. 

4) Add cooked peas, garam masala, chilli powder, turmeric powder and salt. Cook till it gets mixed well and dry.

Serve hot.

MUTTON CLEAR SOUP

INGREDIENTS :

Mutton - 200 gms

Pepper powder - 2 tsps

Jeera - 1 tsp

Turmeric powder - 1 tsp

Ginger powder - 1 tsp

Coriander leaves - few

Salt to taste

METHOD OF PREPARATION:

Heat oil in a pressure cooker. Once hot, add Jeera. When it splutters, add mutton pieces and saute till it leaves out water. Then add 2cups of water with turmeric powder. Pressure cook for 5-6 whistles. Allow the steam to leave. Add in pepper powder, ginger powder and Salt. Garnish it with Coriander leaves. 

 

Serve hot.

WHEAT FLOUR PUTTU (Godhumai Puttu)

INGREDIENTS :

Steamed Wheat flour - 1 cup (if plain wheat flour, just wrapped in damn plain cloth and leave in idli pan for 20 minutes)

Grated Coconut 

Ghee 

Sugar

METHOD OF PREPARATION :

1) Sprinkle water little by little and mix well like crumps. See to that it is not watery or too sticky.

2) Steam cook in Idli pan for 20 minutes till done.

Serve hot by mixing it well with Ghee, Sugar and Grated Coconut.

 

SWEDE SAMBAR

INGREDIENTS :

Swede - 250 gms

Onion - 1 cup

Tomato - 1 

Toor dal - 1 cup

Tamarind - small piece

Sambar powder - 2 tbsps

Green chillies - 3

Turmeric powder - a pinch

Salt to taste

Hing - a pinch

Coriander leaves - few

METHOD OF PREPARATION :

1. Pressure cook dal with a spoon of oil and turmeric powder for 4 whistles. Allow the steam to leave and mash it well.

2. Saute chopped swede in oil for 15 minutes with little water till soft.

3. Heat oil in a kadai. Once hot, add mustard, jeera, methi seeds. When it splutters, add in the chopped onion, followed by tomato and saute till tender and soft.

4. Add in the sauteed swede, add sambar powder and saute for few minutes.

5. Add in the dal with tamarind water and mix it well. Add salt, hing and bring it to boil. Add in the green chillies.

 

6. Cook till the oil separates out. Garnish it with Coriander leaves before removing it from the flame.

Serve hot with Rice.

MUSHROOM IN COCONUT MILK GRAVY

 

INGREDIENTS : 

Mushroom -- 200 gms 

Chilli powder -- 2 tsp 

Turmeric powder -- 1 tsp 

Garam masala -- 1 tsp 

Jeera -- 1 tsp 

Cloves- 2

Bay leaves - 3

Cinnamon sticks- 2 small

Phool - few

Annasi poo - 2

Salt to taste

To grind :

Onion -- 1 big

Tomatoes -- 1

METHOD OF PREPARATION : 

1. Heat oil in a pan. Once hot, add cloves, cinnamon sticks, bay leaves, annasi poo. When the flavour rules out, add grinded masala, coconut milk, salt and little water. Add in the chilli powder, garam masala, turmeric powder. 

2) Then, add chopped mushroom pieces. Cover with a lid and cook in slow flame till the oil separates . Garnish it with Coriander leaves.

Remove from the flame and serve hot with Parathas or Roti.

 

MIXED LEAVES DAL (Salad leaves Dal) WITH MASOOR DAL

INGREDIENTS :

Red Butterhead Lettuce, Red Chard, Ruby Red Chard, Baby Spinach - 300 gms

Tomato - 1 (medium)

Onion - 1 (medium)

Mustard,Cumin Seeds,Methi seeds - 1 tsp each

Chilli powder -1 tsp

Salt to taste

METHOD OF PREPARATION :

1) Pressure cook dal and tomato with a spoon of oil and pinch of turmeric powder for 5 whistles. Allow the steam to leave and leave it aside.

2) Meanwhile,heat oil in kadai.Once hot,add mustard,cumin, chillies and methi seeds.When it splutters,add chopped onion.Fry till golden brown.

3)  Add chopped leaves,sprinkle some water .Cover with a lid and wait till keerai is well cooked.

4) When the keerai is cooked, add dal to it. Mash dal and keerai together with Chilli powder and Salt to it. 

Serve hot with Rice or Roti.