Masala egg burji

It s just a twist of ordinary egg burji or muttai poriyal.

Ingrediants:

1.Egg                                             -                 4 egg
2.Onion                                          -                 2 (big)
3.Tomato                                       -                 1(small)
4.Turmeric powder                        -                  1/4 tsp
5.Garam masala                             -                  1/4 tbsp
6.Green chilli                                  -                  3(small)
7.Chilli powder                              -                  1/4 tbsp
8.Corainder leaves
9.Mustard
10.Salt                                           -                 1/4  tsp

Recipe:

* Chop the onion lengthwise.Slit green chilli lengthwise.

* Take egg yoke n white in seperate bowl and whisk it .If needed,add some milk.

* In a kadai,add oil,mustard .Now add onion(add more onion for more taste),followed by chopped tomato              and  green chilli.Fry it ,till the onion and tomato is cooked.Now add all the powder .Pour the egg into the    kadai,(Dont mix it immediately).Wait for sometime and mix it.Dont mix it continuously.....Once egg is cooked,garnish with coriander leaves and change to serving bowl.

*

Kathirikai puli kulambu

I love kathirikai puli kulambu.So first time tried today...it came out yummy.I got immediate feedback from my husband.Yummy ..itseems.

Ingrediants:

Purple brinjal                                              ------          4
Onion                                                         ------           1
Tomato                                                       ------          2
Garlic                                                         --------   5 cloves
Chilli powder or homemade powder           --------  2  tbsp
coriander powder                                       --------  2  tbsp
Turmeric powder                                        --------  1/4 tsp
Mustard  seed                                            ---------  1/2 tsp
Fenugreek  seed(venthaiyam)                      --------    1/2 tsp
Coconut                                                     --------    5 tbsp
Tamrind                                                     ---------   small lemon size

Recipe:

1.Grind  coconut with little water.Soak tamrind in water and make a tamrnd paste.
2.Finelly chop onion,garlic and tomato.
3.In a thick bottom kadai,add gingerlly oil and add lengthy cutted brinjal .Fry till it bcom soft.
4.In another kadai,add 2 tsp gingerlly oil and add mustard seed continud by fenugreek,garlic and onion.Salute till onion become soft.Now add tomato and add turmeric powder ,chilli powder and coriander powder.
5.Salute till oil seperates.Now add the fried brinjal,followed by coconut paste.Bring to boil.Once the raw smell fades,add coconut paste,tamarind paste and simmer the burner and cook till oil seperate and floats on top.serve it by garnishing with coriander leaves.

**This kulambu will be little thick,if needed we can add more coconut paste and water ,to make it thinner.

Bread pizza

When i was searching for some new recipe in youtube,i came across this recipe which was uploaded by gayathri ('gayathri vantillu').I just want to give a try and it came out so good.

Ingrediants:

salsa dip:
1.Tomato                                                                   ----            1 big
2.Onion                                                                     ----             1  big
3.Green pepper or bell pepper or green capsicum         ----            1 diced
4.Red chilli powder                                                     -----           2  tsp
5.Salt                                                                         -----           as per taste
6.Italian seasoning                                                      -----           2  tsp

Pizza:

1.Tomato                                                               -----            2  (finelly  chopped)
2.Onion                                                                  -----            1 (finelly chopped)
3.Capsicum( all colour)                                           -----            1 cup  (finelly chopped)
4.sweet corn                                                           -----             1/4 cup
5.Mozerella cheese                                                 -----            1 cup  (shredded)
6.Bread                                                                 ------            4 slice

Recipe:

Step 1:  salsa

1.Fry everything which is given under salsa ingrediants and grind coarsely.

Step 2:

1.Mix Tomato,onion,green peppers,sweet corn in a bowl .

Step 3:

1.Toast slightly the bread both side and keep aside.

2.Take the toasted bread and spread salsa on it .

3.Spread some veg mix on it.

4.Spread some mozerella cheese on it.

5.If needed can add some chilli flakes on it.

6.Place this on a plate and keep it in microwave oven for 1 or 2 minute.

7.Check whether the cheese got melted and a nice aroma comes out.

8.Serve it by sprinkling some italian seasoning and chilli flakes.

Akki roti

This is very traditional dish of karnataka.When i was working in bangalore,one of my colleague used to bring it for lunch.It will be so so yummy.For this roti ,she will bring coconut chutney as side dish.But i prefer 'kara chutney' as side dish.

Ingrediants:

Rice flour                       :   2 cup
Carrot                           :     1/2 cup grated
Green chilli                    :     2 chopped
Onion                            :     1 finely chopped
Ginger                           :     1" inch finely chopped
Salt                               :     1 tsp
Water                           :      to mix
Coriander leaves           :      1/4 cup chopped
Turmeric powder          :      a pinch

Recipe:

1.Take a bowl and mix everything except water.
2. Now add water slowely till we get soft dough not too hard like chappathi dough.
3.Apply till oil around the dough to keep it soft for long.
4.Take a thin sheet or aluminium foil , apply little oil on sheet evenly.
5.Take small amount of roti dough n spread it on sheet using your hand.
6.Spread it to flat round roti.The roti wont be as thin as chappathi.
7.Now place dosha tawa on stove,once it is hot apply oil evenly and slowly place roti on it.
8.Once the down side slightly brown and crispy ,turn the roti to other side.
9.Cook till both side cooked and crispy.Add little more oil to prepare a crispy akki roti.
10.Serve either with coconut chutney or spicy chutney.

Andra pesharattu

When i was in blore,in pg they used to prepare this dish...it will be little thick and but it will be yummy.I just want to try it.Here my version of pesharattu.

   

Ingrediants:

1 Green gram dhal or pachcha payir
1/2 cup raw rice
5  green chilli
2 tbsp jeera
 1/4 " inch ginger
1 big onion

Recipe:

* Soak green gram dhal and rice for 4 to 6 hours.
* Grind rice and dhal together.
* Ferment rice dhal mixer for 6 to 8 hours.Grind green chilli and ginger and add to dosha dough.
* Now in medium hot dosha tawa,pour the dosha mix in center and slowly spread to thin dosha.Spread some chopped onion on top of dosha and sprinkle some oil on top and around it.Once it is cooked,fold it and serve it with coconut or spicy chutney.

Rasagulla

This is my first trail version of rasagulla.It came out well....yummy too....

Ingrediants:

1 litre full milk
1 cup sugar
2 cup water
1 tsp maida
3 tsp lemon juice
1 tsp cardamom powder

Recipe:
*Boil the milk in a kadai or any vessel,when milk comes to boiling stage slow down the flame and add lemon juice.
*After adding lemon juice,fat content in milk will get seperated and float on top.Keep it for sometime till all fat float on top leaving a white liquid remaining
*Collect all the fat by pouring the milk in a bowl covered by a muslin cloth.The fat will be collect in muslin cloth and liquid in bowl
*Keep the muslin cloth dirctly on tap water so that the fat dough collected will get coolled .Now squeesh the cloth and tie it for sometime .
*Transfer the dough from muslin cloth to a bowl.knead it to smooth dough for 5 to 10 minute(you should feel some liquid like thing sticks to ur hand)
*Now transfer the dough to a flat surface.spread some maida on top of it and again knead it.The dough should be so soft.

*In a cooker,add sugar,cardamom powder and water ,bring to boil.
*Make small small ball(The ball size should be half the size of rasagulla size u wish,bcoz the balls will get double the size after gets cooked)

*Slowly using spatula drop one by one all the balls inside the sugar syrup.
*Place the cooker weight and allow for one whistle and slow down flame for 10 minute and switch off.Allow it to cool and now using a spatula transfer all the rasagulla to a bowl and refridge for sometime before serving

Yummy rasagula ready....my son just loved it.

Rasagulla

This is my first trail version of rasagulla.It came out well....yummy too....

Ingrediants:

1 litre full milk
1 cup sugar
2 cup water
1 tsp maida
3 tsp lemon juice
1 tsp cardamom powder

Recipe:
*Boil the milk in a kadai or any vessel,when milk comes to boiling stage slow down the flame and add lemon juice.
*After adding lemon juice,fat content in milk will get seperated and float on top.Keep it for sometime till all fat float on top leaving a white liquid remaining
*Collect all the fat by pouring the milk in a bowl covered by a muslin cloth.The fat will be collect in muslin cloth and liquid in bowl
*Keep the muslin cloth dirctly on tap water so that the fat dough collected will get coolled .Now squeesh the cloth and tie it for sometime .
*Transfer the dough from muslin cloth to a bowl.knead it to smooth dough for 5 to 10 minute(you should feel some liquid like thing sticks to ur hand)
*Now transfer the dough to a flat surface.spread some maida on top of it and again knead it.The dough should be so soft.

*In a cooker,add sugar,cardamom powder and water ,bring to boil.
*Make small small ball(The ball size should be half the size of rasagulla size u wish,bcoz the balls will get double the size after gets cooked)

*Slowly using spatula drop one by one all the balls inside the sugar syrup.
*Place the cooker weight and allow for one whistle and slow down flame for 10 minute and switch off.Allow it to cool and now using a spatula transfer all the rasagulla to a bowl and refridge for sometime before serving

Yummy rasagula ready....my son just loved it.

Gothumai rava or wheat rava dosha

When i came to america,i carried with me five packets of wheat rava,since my husband dont like rava uppma i didnt used not even single packet.Today i planned somehow i should use it else it will bcom waste.so i prepared wheat rava dosha.Main difference b/w wheat dosha and wheat rava dosha is wheat dosha will not b crispy but this dosha will be crispy.We can prepare this dosha in two ways.One is prepare as paper dosha and sprinkle chopped onion and green chilli on top else we can fry onion and green chilli into the batter and prepare dosha.First one will b crispier than second type dosha.Today i tried second one.

Ingrediants:

1 cup wheat rava
1 tomato
1 onion
2 green chilly
2 tsp jeera
1" ginger
some coriander leaves
salt to taste

Recipe:

*Soak wheat rava in water for 2 hours
*Grind the rava with 1 green chilli,tomato and ginger and salt.Add water according to desired consistency.
*In kadai,fry jeera,finely chopped onion,green chilli,coriander leaves with little oil and mix it in dough.
*Prepare it like normal dosha...serve hot with coconut chutney.

Methi pulav or venthaiya keerai pulav

I found some leftover methi leaves in fridge after preparing gravy few days back ,so i thought of preparing some variety rice with this leaves.I got this recipe from net and tried it in home.It came out well.

Ingrediants:

1/2 cup Methi leaves or venthaiya keerai
1 cup basmathi rice
1 tsp jeera
1 big onion
1 medium size tomato
1 tsp chilli powder
1 tsp turmeric powder
1 tsp dhania or coriander powder
1 tsp garam masala
1 tsp ginger-garlic paste
salt to taste
2 cup water

Recipe:

* Soak basmathi rice for 15 to 30 minute
*After 30 minute,drain the water and fry the rice with little oil in kadai.
*Chop methi leaves and keep it in a bowl adding little salt.
*In cooker,add some oil,add jeelylra,onion and ginger garlic paste.Once the raw smell of ginger garlic paste goes,add chopped tomato.Now add all the powder one by one and fry till oil seperates.
*Add methi leaves and fry for some time.
*Finally add basmathi rice and add enough water.Add some coriander leaves od top and close the cooker.Allow for one whistle and after that slim the fire and keep it for some time and switch off.Now yummy methi pulav ready.

You can have this hot methi pulav with onion raitha

Bisibela bath

when i was in bangalore we used to have this bisibela bath in my PG atleast 10 days once.Th worst part is,the bisibela bath which is served in my pg will so watery.We cant have it in a plate,we have to use bowl to drink..sorry to have.Thry will serve with boondi.

Recipe:
1 cup rice
1 cup toor dhal
1/2 cup tamarind extract
1 tsp turmeric powder
1 cup of mixed vegetable of ur choice)carrot,bean,drumstick,brinjal,potato,green peas)
salt for taste

Powder:Fry in oil

3 spoons dhania.

1 1/2 spoons of urad dhal.

1/2 spoon venthayam

6-7 red chillies.

7-8 black pepper.

Small piece of cinnamon stick.

1 tsp jeera

1 tsp grated coconut

Recipe:

First part:

Soak rice and thoor dal and cook it by adding 6 cup of water in 3 to 4 whistle.Mix this with a spatula 

Second part:

Fry all the ingrediant to be powdered in little oil and powder it.

Third part:

In a kadai,add oil and put some mustard seed and fry small onion,now add the vegetables and cook it by adding little water.Once vegetable gets cooked,Mix the powder in second part in enough water  and pour it in kadai.Add rice and dhal in to the gravy and finally add tamrind juice.Finally garnish with coriander leaves.

Baingan barta

One of my fav side dish for my husband.I used to slightly prepare it in south indian version by adding gingerlly oil and tamirnd juice.

Ingrediants:

4 Medium size violet colour brinjal
1 big onion or 10 small onion
5 garlic pods
1 big size tomato
1 tsp turmeric powder
2 tsp chilly powder
1 tsp dhania powder
5 tbsp tamrind juice
salt to taste

Recipe:

* Wash the brinjal and wipe it with damn cloth ,apply some oil on brinjal and pierce with a skewer or mai gothi or yeer kothi and keep directly on fire .Take it when the skin of the brinjal peels of and the brinjal will bcom soft.Keep all the burnt brinjal in a bowl containing cold water,now slowly peel the skin and collect the brinjal in a bowl and smash it nicely.
* In a kadai,add some gingerlly oil and add chopped onion and garlic.Fry till onion bcom slight brown.Now add tomato and salt(Salt makes the tomato to cook fast).Fry till oil seperates from the gravy.Now add all the powder and add little water.Cook till the raw smell of brinjal and powder vanishes.Garnish with corainder leaves.

Venthaiya keerai puli kulambu

My husband brought this keerai yday.I havent tried any recipe with this.I just searched in online for recipe.I could find only recipe for venthaiya keerai with dhal but my husband dont like to have it with dhal so i thought of innovating a recipe by changing already existing recipe.I I came across a blog 'Thenu's kitchen' where she posted recipe for venthaya kulambu...i like the recipe so just planned to add the keerai in it and try it.Here goes my recipe...

http://thenuskitchen.blogspot.com/2009/09/vendhaya-kulambu.html

Ingrediants:

Venthya keerai(Methi leaves)- 1/2 cup
Mustard seed -1 tsp
Jeera-1 tsp
Curry leaves-1 spring
Methi seed-1 tsp
Small onion-15 nos or 1 big onion
Garlic-15 pod
Turmeric powder-1 tsp
Tomato-1 big one
Chilly powder- 1 tsp
Dhania powder-3 tsp
Tamrind juice-1/2 cup
Coconut-5 tbsp
Water-1 cup

Recipe:
*Chop the venthaiya keerai and keep it in a bowl with little salt in it.(It keeps the green leaves greenish)
*In a kadai,Pour some gingerly oil(Nalenai) and add mustard seed,jeera.,curry leaves,hing,methi seed.Fry till methi seed is little brown.Dont make it black,else it will bcom bitter.
*Add onion and fry till it bcom soft and little bit pinkish colour.
*Add turmeric powder and chopped garlic.Fry for awhile and add tomato with little bit salt.
*Add chilly powder and dhania powder,cook till oil seperates
*Now add the venthai keerai and add tamrind juice and water.cook till kulambu bcoms thick.
*Grind coconut with more water and add it to the kulambu.Cook till coconut and tamrind raw smell goes.
*Garnish with some coriander leaves...

The kulambu goes well with rice and papad.Yummy puli kulambu ready.

Baked wheat onion crackers

This snacks goes well with tea n coffee....try this...

Ingredients:
Whole Wheat Flour(chapathi flour)-1.5 cups
Rice flour-1/2 cup
Water-1/4 cup
Oil-1/2 cup
Salt-1 tsp
Onion finely chopped-1 medium
Chilly powder-1 tbspHing-1/4 tsp(optional)
Jeera(cumin)-2 tsp
Coriander leaves(cilantro)-a handful chopped finely

Recipe:

1.Preheat the oven for 350 degree.

2.Take wheat and rice flour in a bowl and add chilly powder,hing,jeera,finely chopped onion,coriander leaves and salt.Mix it with little water and oil.

3.The dough will be the urad vada dough.

4.Take a baking tray and crease it with little oil or baking spray.

5.Take a small portion of dough and place it on tray and press it sofftly to thin circle.Sameway do all.

6.Apply little oil on top of all circle.

7.Keep in conventional oven for 20 minute and after tht take the tray flip the crackers upside down and again keep it in oven for 20 more minutes.

I think we can deep fry also...i am not sure.

Aloo paratha

When i was working in blore,me and  my north indian frd used to go to a small shop in BTM ,where you will get yummy parathas with curd and pickle.i just love to have aloo paratha,gobi paratha,onion paratha.....Today i just tried to make one of this paratha...aloo paratha.

Ingrediants:
3 medium size potato
1 big onion
2 green chilly
1 tsp chilly powder
1 tsp coriander powder
salt to taste
Little corriander leaves

Dough:
2 cup atta
little oil
Salt to taste

Recipe:
*Make chappathi dough by mixing atta(wheat flour),oil,salt and water.Dough should not be so hard.
*Pressure cook potato and grate it with a grater.
*In a kadai,add finely chopped onion,green chilly and coriander leaves.Add chilly powder,coriander powder and salt.cook till potato mix with the powder.
*Take a small piece of dough,roll it into small circle

*Take a small portion of potato mixture and place it on rolled dough and again make a ball

*Roll again like a chappathi.Roll slowly as the stuffing may come out.

*Now place the rolled dough in hot tawa and cook it.

Now yummy aloo paratha is ready.

Serve it with pickle and whipped curd mixed with little jeera powder and salt.

Same way we can make gobi paratha.In future i will try to make gobi paratha and upload it asap.....

Enjoy life and have fun....

Green peas gravy

Today i tried this gravy for chappathi...came out good.

Ingrediants:

1 cup green peas
1 medium size onion
1 big tomato
3 tbsp grated coconut
1" ginger
3 glove garlic
2 1/2 tsp chilly powder
1 1/2 tsp coriander powder
1 tsp turmeric powder
salt to taste

Recipe:

1.Soak green peas for 4 hour and pressure cook for 3 whistle.(i used dried green peas)
2.Grind coconut,ginger,garlic,chilly powder,coriander ,turmeric powder.
3.In kadai add oil,chinnamon stick and add finely chopped onion,tomato.Add enough salt,so that tomato gets cooked easily.Once tomato is cooked, add green peas and grinded paste.Add enough water and cook it for some time.Cook till oil get seperates.
Add lemon juice.but it is optional.

Garlic naan

After coming to america i miss north indian foods....i like paneer tikka,baingan barta,aloo parata,mixed raita ,garlic naan........today i decided to try some new north indian dishes which i like.....naan...

Ingrediants:

Maida                     -        2 cup
Egg                         -        1
Sugar                      -        1 tbsp
Baking soda            -        1 tsp
Milk                        -        1  cup
Yogurt or curd        -         3 tbsp
Garlic                     -          5 gloves
Coriander leaves    -          little

                              

Recipe:
1.Mix egg,sugar,milk and yogurt in a bowl.
2.Take maida and baking soda in seperate bowl and pour the egg mixture.
3.Mix it nicely with hand.
4.Cover the dough with a damp cloth and leave it for 1 to 2 hours.
5.After 2 hours ,take small piece of dough and roll it with rolling pin or with hand stratch it.Once the dough is rolled,sprinkle some chopped garlic and coriander leaves and once again roll on top so that garlic will stick to the dough.
6.In dosha tawa,apply some oil and place the naan and cook it both sides.Once half cooked,with appalam holder take the naan and place naan directly on flame on both side of naan.This makes the naan to puff.If needed add some butter on top before serving.

soan papadi

Masala puri

This is my long time dream to prepare masala puri in my own.Me and my husband is fond of fast food esp masala puri ,which is fav fast food in tamilnadu.

Ingrediants:

Onion                                  -      1
Tomato                               -      1
Garlic                                  -      2 gloves
Ginger                                 -      1 " small piece
Green peas                          -      1 cup
Channa or chole masala       -      2 tbsp
Garam masala                      -     1 tbsp
Salt                                      -     1 tbsp
Chilli powder                        -    1 tsp

Recipe:

*Soak green peas for   6 to 7 hours and pressure cook it for 5 whistle.
*Grind onion,tomato,garlic and ginger.You can also add  1 tbsp of cooked green peas if you need the  gravy to be little thick.
*In kadai,add grinded masala and add all the powder with little water.
*Once the raw smell of masala faded,add the green peas and  enough water.
*Boil it for some 5 to 10 minutes.
Garnish with corainder leaves

                                

Serving:
**Place puri's in plate by making hole in center.
**Put some onion,carrot,coriander mixer inside each puri.
**Pour the gravy in each puri
**Garnish with sev or curd or some more onion.

Yummy masala puri is ready.You can use this gravy for making bhel puri too....

pakoda with leftover rice

Daily i used to worry, to throw or use leftover  rice again and again.so one day i was surfing net for some intresting recipe .I came through this video
 http://www.youtube.com/watch?v=KUnojf4IBT4&playnext=1&list=PL465E0F001242BCDF
   hurray....i got it i go itt....i was so so happy.Do you know what i did,without wasting time i took the leftover rice which i used to store in fridge.Tried it.It is really yummy.I got good feedback from my husband(usually he wont give good feedback)

Ingrediants:
Leftover rice                 - 1 cup
Besan or kadai mavu    -  1/2 cup
Chilli powder               -  1 tbsp
Salt                             -   1 tbsp
Onion                          -  1
Coriander powder       -  1 tbsp
Turmeric   powder      -   1/2 tbsp
Coriander leaves         -   Few

Steps:
1.Cut the onion into thin long slices.
2.In a bowl add rice,besan,chilli powder,coriander powder,turmeric powder,salt and coriander leaves with very little water.The dough consistency to be little soft.
3.In a kadai add enough oil and sprinkle the dough slowly.My advice and  in my experience,put the dough by slightly flattening it so that the pakoda get cooked soon and it will be crispier.Else,what i experienced is,when i put like normal pakoda,inner part of pakoda is not cooked propely and the taste differs.But if the pakoda is flat,it is much more crispier......
wait till the oil bubbles stops and Place this pakoda in a tray and have with tangy tomato sauce or spicy mint coconut chutney.

(we had this pakoda continuesly for 2 days,it was so yummy)

Baked thattai

I tried thattai for first time.Since past few days me and my husband were having oily food, so i thought of trying baked thattai  instead of deep frying.

Ingrediants:
1.Rice flour               - 1 1/2 cup
2.Pottukadalai mavu  - 1/2 cup
3.Chilli powder         -1 tbsp
4.Salt                       - 1 tbsp
5.Oil                        -2 tbsp
6.Water                   -  1 1/2  cup
7.Kadalai paruppu   - 1 tbsp
8.Black pepper        -  1 tbsp

Step:
1.Soak kadalai paruppu for 15 min.
2.Make pottu kadalai mavvu by grinding pottu kadalai.
3.Grind the pepper  croasly.
4.Pour water in a kadai and sprink little oil in it and add chilli powder and salt.Bring to boil.
5.Add flour and leave it for some time and mix it slowly in slow fire.Switch off the stove.
6.Add the pottu kadai mavvu,pepper and kadalai paruppu.
7.Mix it with spatula,once heat is reduced try to mix it with hand.
8.The dough should be hard and not too soft.
9.Make small small balls.
10.Take a oven tray and Place a foil on top and apply little oil in it.
11.Place the ball on it and slightly press to make small round.press it thin circle.
12.Place all ball in foil and repaeat the same.
13.Apply some oil on top of each circle.
14.Keep the tray in preheated 350 degree oven.
15.Keep it for 20 minutes and remove the tray from oven and using fork turn the thattai upside down and again keep  in oven for 15 minutes and after 15 minutes,remove from tray and place it in air tight container.

This thattai will be more criper than deep fried one.