SPINACH TEPLA

INGREDIENTS :

• Wheat flour - 1 cup
• Besan / Chickpea flour - 1/4 cup
• Chilli powder - 1 tsp
• Coriander powder - 1/2 tsp
•  Garam masala - 1/2 tsp
• Cumin seeds - 1 tsp
•  Spinach chopped - 1 cup or even more( I used 1 bunch)
• Turmeric powder -  1 tsp
• Salt to taste
• Butter

METHOD OF PREPARATION :

1) Knead a soft dough with all the ingredients using warm water.

2) Take small balls of dough and roll chapathi. Heat dosa tawa. Once hot, place them in a it. Spray ot spread butter or oil. Flip to its side till done.

Serve hot with Raitha.

GODHUMAI IDIYAPPAM (Wheat flour Idiyappam)

INGREDIENTS:

• Steamed Wheat Flour - 1 cup
• Warm water
• Grated coconut
• Sugar

METHOD OF PREPARATION:

1) Knead soft dough with wheat flour and hot water. 

2) Fill an 'idiyappam' presser with the dough and press it on to idli plates and steam for 5-10 minutes.

3) Serve hot with coconut milk/ grated coconut milk and sugar.

BROKEN WHEAT KHICHDI (Dalia Khichdi)

INGREDIENTS :

Broken wheat/ Dalia - 1 cup

Moong dal - 1/2 cup

Onion - 1 

Tomato - 1 

Green chillies - 2

Coriander leaves

Jeera - 1 tsp

Olive oil - 2 tsps

Salt to taste

METHOD OF PREPARATION :

1) Soak washed dal and broken wheat in water for 5 minutes.

2) Heat pressure cooker. Once hot, add 2 cups of water, jeera, onion and tomato together with coriander leaves and turmeric powder. Bring it to boil. Add Salt.

3) Once it starts boiling, add in the broken wheat with dal. Pressure cook for 2 whistles. Remove from the flame and allow it too cool.

Serve hot with Sambar or Raitha.

CAPSICUM RAITHA

Capsicum Raitha is a great dip that can be prepared in minutes, goes well with Paratha's or Bread sticks.

INGREDIENTS :

• Capsicum
• Curd
• Onion
• Mint leaves
• Ginger - a small piece
• Salt to taste
• Pepper powder to taste

METHOD OF PREPARATION :

Mix a cup of thick fresh curd with diced onion , diced capsicum , mint leaves , a piece of chopped ginger , a spoon of pepper jeera powder and salt .

MUTTON LIVER GRAVY (Capsicum flavoured)

INGREDIENTS : 

Chicken liver -- 100 gms 

Red,green and yellow peppers chopped -  1 cup

Onion -- 1 cups chopped

Tomato - 1 chopped finely 

Curry leaves 

Kari masala -- 2 tsps

Salt to taste 

Chilli powder - 1 tsp 

Chicken masala - 1 tsp 

Turmeric powder - 1 tsp

METHOD OF PREPARATION : 

1) Heat oil in a kadai . Once hot , add chopped onions and tomatoes to it and saute till tender . 

2) Then , add chopped capsicum and curry leaves . Saute till tender.

3) Add the liver to it and stir them well . Cook in slow flame . Liver will release some water and will be cooked in itself . Stir them for few minutes till cooked.

4) Add Chilli powder, Turmeric powder, Karimasala and Salt. Mix it well. Serve hot with Rice or Roti.

COTTAGE CHEESE DIP

INGREDIENTS :

Soft Cottage cheese - 100 gms

Onion - 1 big finely sliced

Turmeric powder - 1 tsp

Spicy tomato sauce - 2 tsps

Parsley leaves - few

Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a pan. Saute onion till tender.

2) Add in the cheese , turmeric powder and mix it well.

3) Mix in the sauce and stir it well.

4) Add salt, mix it well. Garnish it with Coriander leaves.

Serve hot with Sandwich or Roti or Bread Sticks.

POTATO CHEESE SANDWICH

INGREDIENTS :

White bread - 8 slices

Potatoes - 2 big (thin slices)

Onion - 1 big (ringed)

Tomatoes -3 (sliced)

Pepper powder

Cheese slices

Salt to taste

METHOD OF PREPARATION :

1) Toast the onion slices in a pan till tender. Remove it and keep aside. In the same pan, toast tomatoes.

2) Meanwhile, toast potatoes in a pan with pepper and salt till tender.

3) Toast bread with butter. Place in the tomatoes, onion , potatoes and cheese slice, cover with another toasted bread. Gently press the sides. Flip to its side once and then remove.

Serve hot. 

JAVVARASI UPMA (Sabudhana / Sago)

INGREDIENTS :

Javvarisi/ Sago/ Sabudana - 1 cup (Soaked overnight in water)

Onion - 1 finely diced

Mustard - 1 tsp

Jeera - 1 tsp

Potatoes - 3 

Turmeric powder - 1 tsp

To Powder : 

Peanut - 2 tsps

Dried Red Chillies - 6

Channa dal - 1 tsp

Coconut pieces - 3

Dry roast them in a kadai and finely powder it in a blender.

METHOD OF PREPARATION :

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

2) Then add it diced potatoes, sprinkle little water and cover with a lid. Cook till the potatoes are soft and cooked.

3) Once done, add tumeric powder and Salt.Mix it well and in the soaked javvarisi / sago and mix it once. Finally, add in the roasted peanut powder and mix it again. 

Switch off the flame. Garnish it with Coriander leaves. Serve hot.

EGG BHURJI (Scrambled Eggs)

INGREDIENTS :

Eggs - 6

Onion - 2

Green chillies - 5

Tomatoes - 2

Turmeric powder - 1 tsp

Chilli powder - 2 tsps

Salt to taste

Coriander leaves

METHOD OF PREPARATION :

1) Heat oil in a kauai. Once hot, add mustard and jeera. When it splutters, saute in the onions till tender.

2) Add in the green chillies and tomatoes. Saute it well tender, add turmeric powder, chilli powder and salt. Cook till they form a thick gravy. 

3)  Add in the beaten eggs slowly and stir it continuously to avoid sticking to the pan. Cook till the egg is cooked evenly and gets dried. Garnish with Coriander leaves, before removing from the flame.

Serve hot with Rice or Roti.

 

PARUPPU USILI

INGREDIENTS :

French beans - 200 gas

Channa dal - 1/4 cup

Grated coconut - 2 tbsps

Red chillies - 6

Turmeric powder - 1 tsp

Mustard and Jeera - 1 tsp

Salt to taste

Onion - 1 

METHOD OF PREPARATION :

1) Heat oil in a pan. Once hot, add in mustard and jeera. Once hot, add in Onion and red chillies. Saute till tender.

2) Add in the finely chopped beans and sprinkle little water and cook till done.

3) Soak the dal for 1/2 an hour. Blend it a bit coarsely. Heat oil in a pan, saute till the raw smell leaves.

4) Once the beans are cooked, mix dal to it. Add Salt and grated coconut. Cook for 5 minutes till done.

Serve hot with Rice.