ARISI VADAGAM (RICE FRITTERS)

INGREDIENTS :

Left over rice - 1 cup

Red chillies - 4 (crushed)

Jeera - 1 1/2 tsp

Salt to taste

METHOD OF PREPARATION :

1) Soak the left over rice in water overnight.

2) Next time morning, drain the remaining water. Mash the rice well with crushed red chillies, Jeera and Salt. Mix it well and roll them in small balls and dry them in damn cloth and sun dry them till totally dried without wetness.

3) Then remove them from the cloth and store it an air tight container.

4) Deep them fry in hot oil and Serve hot with Rice.

SHAHI TUKDA

INGREDIENTS :

Bread slices

Milk - 1/2 litre

Nut mix - 2 tbsps

Crushed nuts - 2 tbsps

Sugar to taste

Ghee

METHOD OF PREPARATION :

1) Cut the bread and deep fry them in ghee till it is roasted.

2) Boil milk, when it starts boiling, add the nuts milk and sugar. Lower the flame and boil till the milk thickens.

3) Remove from the flame.Allow it to cool.

4) Soak the roasted bread pieces in the thickened nuts milk. Garnish it with Crushed nuts. Place in the fridge for an hour and Serve Chill.

MOONG DAL TOMATO SAMBAR

INGREDIENTS :

Moong dal - 1 cup

Tomatoes - 6 medium

Any vegetable - chopped- 1 cup

Onion -  1 big chopped

Sambar powder - 3 tsps

Turmeric powder - 1 tsp

Green Chillies - 6

Curry and Coriander leaves

Salt to taste

METHOD OF PREPARATION :

1) Dry fry the dal for few minutes and then cook it till soft and tender with a spoon of oil and turmeric powder.

2) Heat oil in a pan. Once hot, add mustard, jeera. When it splutters, add onion and saute till tender and soft.

3) Add the grinded tomatoes, salt, sambar powder and saute till the raw smell leaves.

4. Add Dal to it with little water. Add split green chillies, bring it to boil.

5) Cook till the oil separates out. Add Hing, garnish it with Chopped Coriander leaves.

Serve hot with Rice.

BAKED POTATO WEDGES

INGREDIENTS :

Potatoes - 250 gms (medium size)

Grind ( Garlic cloves - 4 and Dried Red Chillies - 8) 

Turmeric powder - 1 tsp

Salt to taste

Olive oil

METHOD OF PREPARATION:

1. Peel the skin and Cut potatoes in the shape of wedges. 

2. Coat the potatoes with the grind paste, turmeric powder and Salt.

3. Preheat the oven to 220 deg.c for 10 minutes. Place the baking paper in the tray and arrange the potatoes in it. Brush olive oil over the potatoes. Bake for 20-25minutes. Flip to its slides in between.

4. Once done, serve hot with Sauces.

VEGETABLE OMELETTE CURRY

INGREDIENTS: 

 

Mixed Vegetables - 1 cup

Channa dal flour - 1/2 cup

Salt to taste 

Chilli powder - 2 tsp 

Garam masala powder - 1 tsp 

Turmeric powder- 1/2 tsp 

Jeera - 1 TSP

For Gravy:

Onion- 1 big

Tomato- 1

Chilli powder-1 tsp

Dried curry leaves- few

Turmeric Powder- 1/2 tsp

Coriander powder-1 tsp

Salt to taste.

 METHOD OF PREPARATION: 

 1) Mix besan with little water to form a smooth batter.

2)Then mix veggies in the batter . Add chilli powder,Then turmeric powder, jeera, kasturi methi and salt. 

3) Heat dosa pan and make omelette.

4) Transfer to the plate and cut them.

 For srilekha's EFM - Savories Eventut the omelet into pieces and serve with cheese.

VEGETABLE OMELETTE CURRY :

METHOD OF PREPARATION :

1) Heat oil in a kadai . Add mustard and  jeera, when it splutters, add chopped onion and saute till tender.

2) Then add curry leaves, tomato,w chilli powder, turmeric powder, coriander powder and salt. 

3) Add a cup of water. Bring it to boil.

4) Finally , add cut omelet pieces and leave for 2 minutes. 

Remove from the flame. Serve hot with rice.

My other entries for Eat healthy during Pregnancy Event .

Carrot Rice

Coconut milk vegetable rice

Cauliflower rice

Healthy Rice

Kondakadalai sadam

Garlic rice

Tomato dal

Tomato curry and peas-potato fry

Spicy carrot

Dal + Sepangkilangu fry

Poondu kulambu

CHICKEN KURMA

INGREDIENTS : 

• Chicken --- 250 gms 
• Onion --- 1 big 
• Tomato -- 1 big
• Ginger-garlic paste -- 1 tsp 
• Biriyani leaves, Cinnamon, Cloves, Annasi poo, Phool
• Pudina and Coriander leaves 
• Salt to taste 
• Chicken masala powder -- 2 tsps 
• Turmeric powder -- 1 tsp 
• Kari masala powder -- 1 tsp 
• Coconut milk - 1/2 cup

Marinate the chicken with 

Curd -1 tsp, Chilli powder - 1 tsp, Turmeric powder - 1 tsp, Ginger-garlic paste - 1 tsp and Salt for 1 hour

 
METHOD OF PREPARATION : 

1) Heat oil in a kadai. Once hot, add biriyani leaves and onion. Saute till tender.

2) Then, add sliced tomato, salt and saute till it turns tender and soft.

3) Add Chicken masala, turmeric powder, Kari masala powder, ginger-garlic paste and Salt. Mix it well.


4) Then add the marinated chicken, saute for 5 minutes. 

5) Finally, add coconut milk with little water. Cover with a lid, cook till the oil separates out.

Serve hot with Rice/ Roti /Paraotta.

CANNELLINI BEANS BROCCOLI STIR FRY

INGREDIENTS :

Cannellini Beans - 100 gms( Soak it overnight)

Broccoli - 1 flower

Garlic cloves - 6

Dried Red Chillies - 5

Onion - 1 red

Turmeric powder - 1 tsp

Salt to taste

To grind : Garlic and Red chillies without water

METHOD OF PREPARATION:

1. Pressure cook cannellini beans, drain the stock and keep aside. Meanwhile, clean the broccoli florets and keep it aside.

2. Heat oil in a pan. Once hot, saute onion till tender. Followed by the grinder masala, saute till the raw smell leaves. Add turmeric powder and Salt.

3) Then, add the broccoli florets and cook till it turns soft and roasted. Followed by cooked cannelloni beans and mix it well. Keep in flame for 5 minutes and remove them. Serve hot with Rice or Roti.

MUTTON LIVER CURRY / EERAL KULAMBU (Without Coconut)

INGREDIENTS : 

Liver -- 250gms
 Sambar /Pearl onions -- 2 cups finely chopped 
Tomato -- 1 big
Ginger garlic paste - 1 tsp 
Curry leaves 
Salt to taste 
Chilli powder -- 1 tsp 
Turmeric powder -- 1 tsp 
Garam masala -- 1/2 tsp 
Mutton masala -- 1 tsp 

To grind : 

Tomato - 2 medium

Cashews - 7

Fennel seeds - 1 tsp
Kus kus - 1 tsp

METHOD OF PREPARATION : 

1) Heat oil in a kadai . Add chopped onion . Saute till tender . 

2) Then add chopped tomato. Wait till it mixes well with onion . 

3) Add the grinded masala, Ginger-garlic paste, Chilli powder, Garam masala, Turmeric powder. Saute till the raw smell leaves.

4) Then add cleaned , washed and chopped liver . Stir it well with the mixture . 

5) Cook in medium flame . Cover with a lid, cook till the oil separates . Add salt before removing from the flame . 

Serve hot with rice/idli .

LYONNAISE POTATOES

Lyonnaise potatoes is a signature dish of Lyon, a city in France. This is the first recipe prepared by my daughter as a part of French activity. Appreciate her patience and it tasted unique with the flavour of potatoes and caramelised onion with Parsley.

INGREDIENTS :

Potato - 1/2 kg

Parsley as required ( 1 small bunch)

Red Onion - 1 big sliced

Salt to taste

Butter as required

Pepper to taste

METHOD OF PREPARATION :

1. Round slice the potatoes and par- boil them in a sauce pan.

2) Heat butter in a pan. Add the par-boiled potatoes for few minutes, then add the sliced onion to it and mix it well. Cook till the potatoes and onion gets roasted well.

3) Cook till the onion is caramelised and potatoes are roasted. Add chopped Parsley and Salt. Mix it well. Cook for 5 minutes and remove flame the flame. Garnish it with Crushed Pepper.

Serve hot.