BEETROOT POTATO ROLLS

INGREDIENTS ;

Beetroot-2
Potato - 2
Green Chillies-3
Jeera - 1 tsp
Salt to taste
Ginger-garlic paste - 1/2 tsp
Garam masala - 1/2 tsp

METHOD OF PREPARATION ;

1. Boil the beetroot and potato till they soften.
2. mash them well with other ingredients .
3. Roll small portions of it ,coated with biscuit crumps.
4.Finally,deep fry the till golden brown .

Serve hot with sauce.

CAPSICUM GRAVY

INGREDIENTS :

Capsicum - 200 gms
Salt to taste
Coconut milk - 1/4 cup
Coriander leaves

FOR GRINDING :

Saute 1 finely sliced onion along with finely sliced well ripen tomato . Allow it to cool down . 
Then , blend them with 1 tsp of fennel seeds and 1/2 tsp of kus kus to a fine masala.

METHOD OF PREPARATION :

1) Saute finely sliced/cubed capsicum in 2 tbsps of oil till done .
2) Add grinded masala to it with salt,coconut milk and little water.
3) Bring it to boil and cook till oil separates out.
4) Garnish with coriander leaves and serve hot with Chapathi / Poori .

GREEN MOONG DAL VADA / PAASIPAYAR VADAI

A super simple vadai for my dear friend Divya Prakash on her birthday....Wishing you a wonderful year ahead dear .....She is such a sweet and lovely friend....


INGREDIENTS :

Green gram dal -- 1 cup
Channa dal -- 1/2 cup
Ginger garlic paste -- 1 tsp
Onion -- 1
Red chillies -- 3
Curry leaves
Salt to taste

METHOD OF PREPARATION : 

1) Soak green gram dal and channa dal for 4 hours .
2) Grind them with ginger garlic paste,salt and red chillies .
3) Add chopped onion and curry leaves to the batter .
4)Heat oil for deep frying . Once hot , take a small ball size batter ,flatten it and fry them .

Serve hot with chutneys .

KOLLU KUZHAMBU / HORSEGRAM CURRY

A very special authentic recipe from kongu cuisine for our dear friend Sangee Vijay on her birthday . She is an awesome sweet blogger .Her food photographs will make us drool for them.Happy and feeling good to have a friend like you . This recipe is for you my dear ...a part of virtual birthday treat to you along with Priya Akka , Priya , Viji , Divya and Pradeepa .

INGREDIENTS :

Horse gram / Kollu - 150 gms
Tomato - 2 medium size
Pearl/Sambar onion - 3/4 cup
Tamarind - a small piece
Turmeric powder - 1 tsp
Coriander leaves
Salt to taste

To grind : 

Pepper - 1 tsp
Jeera - 1 tsp
Red chillies - 10 
Soaked and boiled horse gram - 2 tbsps
Grated coconut-2 tbsps

METHOD OF PREPARATION :

1) Clean and wash horse gram well .
2) Pressure cook it for 6 whistles with a tsp of oil and turmeric powder.

3) Heat a spoon of oil . Saute pepper , jeera , red chillies and grated coconut for 2 minutes . Allow it to cool down and grind them with little water along with 2 tbsps of horsegram.

4) Again , heat oil in a pan. Once hot , add mustard, jeera , onions and tomatoes and saute till tender .

5) Add , boiled horse gram with grinded masala , tamarind pulp and salt . Bring it boil and remove from flame when it thickens of proper consistency. Garnish it with Coriander leaves.

Serve hot with Rice .

MADURAI STLYE MUTTON BIRIYANI

This is my guest post for Asiya Omar akka ....a wonderful blogger with lots of traditional authentic recipes both vegetarian and non-vegetarian delights.
Check here for my guest post 

INGREDIENTS :

Mutton       -   1/2 kg
Biriyani rice    -   2 cups(Jeeraga samba rice)
Onion (big)    -   2 medium
Tomatoes        -   2 medium
Green chillies    -   6
Mint leaves    -    1/2 cup finely chopped
Coriander leaves   -   1 handful finely chopped
Curd       -   1/2 cup
Lime  juice    -    3 tbsps
Ginger        -    a small piece
Garlic        -   8 cloves
Curry masala   powder -  3 tsps
Chilli powder    -   2 tsps
Coriander powder    -   2 tsp
Turmeric powder    -   1 tsp
Ghee sufficient
Salt to taste
Cardamom   -    4
Cloves        -   4
Cinnamon  sticks - 6
Brinji leaf - 2
Fennel seeds powder - 1 tsp
Anasi poo - 3

METHOD OF PREPARATION :

1. Wash mutton and cut it into pieces.Slice well the onion, green chillies and tomatoes.
2. Grind ginger garlic to a paste.Pressure cook mutton along with ginger garlic paste and salt till done.
3. Meanwhile, clean rice and soak it in water.
4. Heat oil in pan.Add cardamon, cinnamon. cloves and anasi poo.
5. When they splutter, add onion,tomato, green chillies, mint leaves, coriander leaves and fry. 
6. Add chilli powder, coriander powder, curry masala, curd,turmeric powder,fennel powder to the mutton.
7. Add a cup of water and cook on a slow flame.
8. In a biriyani vessel boil water.
9. Add salt and add soaked rice.
10. When the rice is ¾ cooked, strain the excess water.Add the mutton masala and stir well.
11. Add lime juice, ghee and close the vessel well tightly.
12. Cook on slow flame for a few minutes.
13. Once the steam leaves,remove from the stove.After few minutes, stir well and serve hot. 

COCONUT MILK BANANA SWEET FRITTERS / THENGGAIPAL VAZHAIPAZHA APPAM

INGREDIENTS :

Rava - 1/4 cup
Sugar-1  cup
Plain flour/Maida-1/2 cup
Coconut milk - sufficient for making smooth batter
Mashed banana - 1/2 cup

METHOD OF PREPARATION :

1) Soak rava in water for 10 - 15 minutes.
2) Then add maida with rava ,mashed banana , sugar and Coconut milk.Mix well without any lumps. It shouldn't be too watery.It must be smooth like dosa batter.
3) Heat oil in a kadai.When the oil gets heated, take a ladle and pour the batter into the oil.Fry till it turns golden brown.

Sweet appam is ready to serve.

Linking it with Priya akka's  with two secret ingredients Coconut milk and maida given by Priya of Priya's Menu.

CLUSTER BEANS STIR FRY

INGREDIENTS :

Cluster beans - 250 gms
Salt to taste
Mustard - 1 tsp
Urat dal - 1 tsp
Red Chillies - 2 
Curry leaves - few

To grind : 

Coconut pieces -3
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp

METHOD OF PREPARATION :

1. Cook beans with the grinded masala paste with little water in a pressure cooker for 3 whistles.
2. Cook till all the water drains out .
3. Once done , temper it with mustaard,urat dal,red chillies and curry leaves.

RAW BANANA STIR FRY

INGREDIENTS :

Onion - 1 finely chopped
Tomato - 1 finely sliced
Chilli powder - 1 tsp
Salt to taste
Turmeric powder  -  1 tsp
Mustard - 1 tsp
Jeera - 1 tsp
Curry leaves - few

METHOD OF PREPARATION :

1) Heat oil in a pan . Once hot , add mustard and jeera . When it splutters , saute onion till tender.
2) Followed by adding tomato,curry leaves and saute till skinny well mixed with onion.
3) Add chilli and turmeric powder with salt . Sprinkle little water and cover with a lid . Cook till done.

Serve hot with Rice .Linking it with Potluck party 

SANKARA MEEN VARUVAL (Red Snapper Fish Fry)

This is my guest post for Jaleela akka , a wonderful enthusiastic blogger and a very good friend . Happy to guest post for you akka.Check here for the link :

INGREDIENTS: 

Sankara / Red Snapper - 500 gms
Salt to taste

To grind : 

Red Chillies - 10 -15
Pepper - 1 tsp
Coriander seeds - 1 tsp
Fennel seeds - 1 tsp
Jeera - 1 tsp
Turmeric powder - 1 tsp
Garlic cloves - 2 
Ginger - a small piece

METHOD OF PREPARATION :

1 . Marinate the fish with the grinded masala and keep it aside for 1 hour. with a tsp of curd/butter milk.
2. Shallow fry the fish  in a pan till golden brown ..Linking it with Tamizhar Samayal Tuesday event by Nalini .

Mushroom Noodles

INGREDIENTS :

Mushroom -  200 gms
Salt to taste
Chicken fry masala - 1 tsp
Noodles - 1 pack
Noodles masala - 1 packChilli sauce - 1/4 tsp

METHOD OF PREPARATION :

1) Saute mushroom well in oil with the all spice mix till done .
2)Boil noodles and strain the water.
3)Saute noodles in a spoon of oil.Add masala to it. Finally , mix it up with mushroom .

Serve with sauce.