MURUNGAI KEERAI VADAI

 

INGREDIENTS :

• Murungai Keerai (Drumstick leaves) - 2 cups
• Channa dal - 1 cup
• Green chillies - 4
• Jeera - 1 tsp 
• Onion - 1
• Salt to taste.

METHOD OF PREPARATION:

1. Soak dal for 3 hours and blend them a bit coarsely. Transfer it to a big bowl.

2. Add in chopped onion, green chillies, jeera, drumstick leaves and salt to the blended dal. Mix it well to get like Vadai batter.

3. Heat oil for deep frying. Rough a small ball of batter, flatten it and drop in the hot oil. Flip it till roasted well.

Serve hot.

PANEER PAKODA

INGREDIENTS: 

Paneer - 250 gms

Besan/ Gram flour - 1 cup

Turmeric powder - 1/2 tsp

Chilli powder - 2 tsps

Baking soda - 1/4 tsp

Kasturi methi - 1 tsp

Salt to taste

METHOD OF PREPARATION:

1. Prepare a smooth batter with besan, baking soda, chilli and turmeric powder, kasturi methi and salt with sufficient water without lumps.

2. Dip the paneer cubes in the batter to get coated well.

3) Heat oil for deep frying. Once hot, drop in the panner cubes and fry till golden brown.

Serve hot.

MURUNGAI KEERAI MOLAGOOTAL

INGREDIENTS :

Moong Dal - 1 cup

Onion - 1 big

Drumstick Leaves - 2 cups

Garlic cloves - 5

Turmeric powder - 1 tsp

Mustard - 1 tsp

Jeera - 1 tsp

Salt to taste

To Grind :

Coconut - 5 pieces

Pepper - 2 tsps

Jeera - 1 tsp

Coriander seeds - 2 tsps

METHOD OF PREPARATION :

1. Roast dal in a pressure pan for 2 minutes. Add water , turmeric powder and oil. Pressure cook for 1 whistle. Once done, allow the steam to leave and keep it aside.

2. Heat oil in a pan. Once hot, add Mustard and Jeera. Then, add finely chopped onion and garlic cloves. Saute till tender.

3. Add drumstick Leaves. Sprinkle little water and cover with a lid.

4. Add in the cooked dal and the grinded masala with little water and salt. Mix it well and bring it to boil. Cook till the oil separates out.

 Serve hot with Rice.

MUSHROOM VEGETABLES BIRYANI (IN RICE COOKER)

INGREDIENTS :

Mushroom - 200 gms

Peas, Carrot, Potato, Bell pepper - 1 1/2 cup

Onion - 1 big

Tomato - 2

Green chillies - 4

Mint leaves , Coriander leaves

Salt to taste

Ginger - garlic paste - 1 1/4 tsp

Chilli powder - 1 tsp

Garam masala - 1/2 tsp

Cinnamon - 2

Cloves - 1

Bay leaves - 2

METHOD OF PREPARATION :

1) Soak rice for 20 minutes. Clean mushroom in running water and slice them in halves.

2) Heat ghee in a kadai . Once hot, add add cinnamon , cloves and bay leaves, chopped onion. Saute till onion becomes tender.

3) Then,add chopped tomato, , split chillies . Once it becomes skinny , add ginger-garlic paste and mint, coriander leaves.

4) Add Vegetables and little water and cover with a lid. Cook till half cooked and tender. Then, add in mushroom,salt, Chilli powder, Garam masala and saute for 10 minutes .

5) Meanwhile, wash rice well and soak in water for 20 minutes. Then, add it to the rice cooker with 1 cup of water.

6) Add in the prepared vegetables and mushroom mix to it with very little water. Cook till done.

Serve hot with Raitha.

CHILLI EGG BREAD TOAST

INGREDIENTS :

Bread Slices - 6

Onion - 2 (finely chopped)

Green chillies -8 (finely chopped)

Coriander leaves - 1 handful (finely chopped)

Boiled milk - 2 tbsps

Chilli powder - 1/2 tsp

Salt to taste

Butter as required

METHOD OF PREPARATION :

1. Take a large mixing bowl. Add in onion, chillies, coriander leaves, chilli powder and Salt. Mix it well.

2) Add in eggs and milk. Beat them well.

3) Dip in the bread slices in the mix and see to that the bread is coated well.

4) Heat dosa tawa.  Once hot, spread little butter and place the bread over it. Place little butter over it. Flip to its side till toasted well.

Serve hot.

MILAGAI BAJJI ( MIRCHI BAJJI)

Milagai bajji is one of the popular street snack, commonly prepared during evening tea time especially during Monsoon and Winter season in Tamilnadu and Telangana. 

INGREDIENTS :

• Large sized green Chillies/ Bhavnagiri chillies/ Bajji chillies - 10 numbers
• Besan/Gram flour -  1/2 cup or as required.
• Baking soda - 1/4 tsp
• Chilli powder - 3 tbsps
• Hing - a pinch
• Salt to taste

METHOD OF PREPARATION: 

1) Make a slightly thick batter with besan, chilli powder, hing, baking soda, salt and water without any lumps.

2) Dip chillies in the batter till it gets coated well.

3) Heat oil for deep frying and then deep fry them till golden brown.

Serve Hot with Chutney/ Sauce.

 

QUORN VEGETABLE FRIED RICE

 

Quorn is a meat substitute,  healthy source of protein, high fibre, low in fat.

INGREDIENTS :

Quorn - 200 gms. 

Basmati Rice - 1 cup

Peas - 1/2 cup

Green Pepper - 1

Spring onion -  1 bunch( finely Chopped)

Sweet and Sour chilli sauce - 2 tsps

White Pepper powder - 2 tsps

Garlic powder - 1 tsp

Olive Oil

Salt to taste

Marinate quorn, green pepper with chilli powder, turmeric powder, salt for 1/2 an hour.

METHOD OF PREPARATION :

1) Deep fry quorn and pepper and keep it aside.

2) Heat oil in a wide pan. Once hot, saute garlic cloves, ginger and then add fried quorn and capsicum for few minutes. Meanwhile, cook rice with 1 cup of water with a spoon of oil and keep it aside.

3) Add in the sauces, mix it well. Then, add in the cooked rice and mix it well. Garnish it with crushed pepper. Serve hot.

KOTHAMALLI TUVAYAL

 

INGREDIENTS :

Coriander leaves/ Kothamalli - 200 gms

Toor dal - 4 tbsps

Channa dal - 2 tbsps

Coriander seeds - 1 tsp

Coconut pieces - 5

Tamarind - a small piece

Red Chillies - 6

Salt to taste

METHOD OF PREPARATION :

1. Heat oil in a pan. Saute the coriander leaves for 3 minutes. If the leaves are fresh and tender, you can saute leaves along with the stem.

2) Remove it and in the same pan. Roast toor dal, channa dal, red chillies, coconut pieces, coriander seeds and tamarind. After it gets roasted, allow it to cool down and blend them along with coriander leaves in a blender with little water and salt.

 Serve hot with Dosai, Idli, Chapathi or Rice.

SPINACH SANDWICH

INGREDIENTS :

White bread

Cheese slices

Spinach leaves

Tomato and Onion Slices

Mayonnaise Sauce

METHOD OF PREPARATION: 

1. Take a bread slice, spread mayonnaise. Place few spinach leaves, tomato and onion slices.

2. Place a cheese sheet and the other bread slice over it. Toast them till done.

Serve hot. 

 

TOMATO GARLIC CURRY

INGREDIENTS:

• Sambar onion/ Shallots - 1 cup
• Garlic cloves - 1 cup
• Mustard,Jeera and Methi seeds - 1 tsp
• Turmeric powder - 1 tsp
• Coriander powder - 1 tsp
• Chilli powder - 1 tsp
• Curry leaves
• Salt to taste
• Coriander leaves - few
• Green chillies - 3

To Grind: 

• Tomato - 4 (well ripen)
• Coconut pieces - 6

METHOD OF PREPARATION:

1) Heat oil in a kadai. Add mustard,jeera , 2 red chillies and methi seeds.When it splutters,add onion, garlic cloves and curry leaves. Saute till tender.

2) Add in the blended tomato and coconut masala with little water. Add in Chilli powder, Coriander powder, Turmeric powder and Salt. Add in split green chillies. Garnish with coriander leaves. Cook till the oil separates out.

Serve hot with Rice.