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.

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.

 

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.

WHEAT EGG DOSAI

INGREDIENTS :

Wheat flour - 1 cup (Mix it with sufficient water, make smooth batter without lumps)

Egg - 1 for 1 dosa

Onion - 1 finely chopped (Small)

Green chillies - 2

Jeera powder as required.

Turmeric powder - a pinch.

Idli powder as required.

Coriander leaves - few

Salt to taste

Note: The ingredient's measurements are shown for 1 dosa. 

METHOD OF PREPARATION 

1. Mix in egg, onion, green chillies, jeera powder, turmeric powder with salt.

2. Then, add in 1 ladle of wheat flour well mix with water without lumps.

3. Beat them well.

4. Heat dosa tawa. Spray a spoon of oil and spread the batter evenly. Again, spray little oil. 

5. Garnish it with Idli podi and coriander leaves. Cover with a lid and cook for 3-4 minutes. Flip to its side till done.

Serve hot with Chutney or Sambar.

 

RAGI MURUNGAI KEERAI ADAI

INGREDIENTS :

Ragi - 1 cup

Pearl Onions - 10 to 12 nos finely chopped

Green chillies - 3-4 ; finely chopped

Jeera - 1 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Gingelly oil

METHOD OF PREPARATION :

1) Knead a soft dough of Ragi, Drunstick leaves, Onion, Green chillies, Jeera, Turmeric powder and Salt with sufficient water. Once, you roll the dough, add a spoon of gingelly oil and roll a soft dough.

2) Take a small of dough and flatten it out of medium thickness. Heat dosa tawa. Once hot, spread a spoon of gingelly oil. Place the flatten dough and again spray little oil. Flip to its sides till done.

Serve hot with Sambar or Chutney.

CHEESE CARROT POTATO SANDWICH

INGREDIENTS :

White bread

Cheese slices

Mayonnaise Sauce

For masala :

Onion - 1

Tomato - 1

Carrot - 3 small

Potato - 2 medium

Chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Heat oil in a pan. Once hot, saute onion and tomato till tender. Then add carrot and potato with little water and cook till done. Add Turmeric powder, Chilli powder and Salt. Mash it well. Once done, remove from the flame and allow it to cool down.

METHOD OF PREPARATION:

1. Spread Mayonnaise sauce over the bread.

2. Then, spread the prepared masala.

3. Place the cheese slice. Cover it another bread.

4. Spread little butter over the bread on both sides and place in a toaster till done.

Serve Hot.

MURUNGAI KEERAI ADAI (Drumstick Leaves Lentils Dosa)

INGREDIENTS :

Raw rice - 1 cup

Boiled Rice - 1 cup

Toor Dal - 1/4 cup

Channa dal - 1/4 cup

Urad dal - 2 tbsps

Turmeric powder - 1 tsp

Pearl onions - 8 (finely sliced)

Green Chillies - 6 (finely chopped)

Drumstick leaves - 1 1/2 cup

Jeera - 2 tsps

Salt to taste

METHOD OF PREPARATION :

1. Wash and soak rice, toor dal, urad dal, channa dal for 3 hours. Then grind them a bit coarsely with little water.

2. Transfer it to a bowl, add in chopped onion, jeera, chillies and drumstick leaves with salt and mix it well.

3. Heat dosa pan. Once hot, spray a spoon of gingelly oil and spread the batter evenly. Again, spray little oil. Cover with a lid, for few minutes and flip to its sides till done.

Serve Hot with Sambar/ Chutney/Aviyal.

RAGI KALI / KELVIRAGU KALI

INGREDIENTS :

Ragi - 1 cup

Crushed cloves -2 and Elachi -2

Gingelly oil - 1/4 cup

Salt as required

METHOD OF PREPARATION :

1. Mix ragi flour with sufficient water and water without any lumps. It should not be too watery.

2) Heat in mixture in a slow flame and stir continuously without lumps. Add crushed cloves and elachi.

3) When it starts cooking, it starts to thicken, scrap the sides continuously and roll the flour to the centre.

4) Once half cooked, add 1/4 cup of gingelly oil and mix it well until the kali starts to roll to the centre without sticking to its side.

5) Switch off the flame and allow it to cool down. Then roll the balls and serve with a spoon of gingelly oil.

 

PANEER PARATHA

INGREDIENTS :

Paneer - 250 grams

Green chillies - 4

Coriander leaves - few

Wheat flour - 1 cup

Turmeric powder -1/2 tsp

Chilli powder - 1 tsp

Salt to taste

METHOD OF PREPARATION :

1) Mix paneer cubes with salt, chilli powder and turmeric powder. Fry them for 2 minutes in a pan. Allow it to cool and blend them to scramble, mix in finely chopped green chillies and coriander leaves.

2) Roll out the paratha, stuff in a spoon of the paneer mix. Roll out paratha. 

3) Heat dosa pan. Place the paratha, spray little oil or ghee. Flip once to its side. Remove and transfer it to a plate once done.

Serve hot. 

 

SPANISH OMELETTE

INGREDIENTS :

Eggs - 6

Potatoes - 250 -300 gms

Onion - 1 big

Salt to taste

METHOD OF PREPARATION :

1. Slice potatoes finely and boil for 10 minutes. Then drain the water and spread it in a baking tray along with sliced onion. Preheat the oven for 10 minutes at 220 degrees. Spray olive oil over it, give a gentle mix and roast till golden brown for 10-15 minutes . Mix it once in the middle of baking. Crispy onion will add unique flavour, see to it that it doesn't get burnt. 

(Note: You fry deep fry potatoes and onions as well.)

2. Beat the eggs well.

3) Mix in the beat eggs to the roasted potatoes and onion, with Salt.

4) Heat a pan. Spread a tbsp of oil. Once hot, spread the mix slowly. Spray little oil. Cover with a lid and cook in slow flame till done. Flip once slowly to it's side.

Remove from the flame and 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.