Semiya Upma

This is my all time fav breakfast...Can hv it as a breakfast or a meal or for Dinner...or as a quick evening tiffin....a popular snack in South India...You can also boil and add some veggies to them and make them a perfect kichadi...here is my veriosn on Semiya upma...

All u need...!!!
~~~~~~~~~~~~~
1. Vermicelli/Semiya - 2 cups
2. Onion - 1 big chopped finely lengthwise
3. Mustard - 2tsp
4. Cumin seeds - 2tsp
5. Hing
6. Curry leaves
7. Green chilli - 2
8. Urad dhal - 2tsp
9. Channa dhal - 2tsp
10.Water - 3 cups
11. Salt to taste
12. Turmeric powder - 1tsp
13. Oil - 2tsp
14. Ghee - 2tsp
15. Cilantro

How u go on making them...
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Heat a non stick pan and add 2tsp of ghee. Add semiya to them and fry them for sometime and keep them aside.
2. Take another pan and heat 2tsp of oil and when hot add mustard, cumin seeds and hind. Once they begin to splutter add urad and channa dhal and fry them till brown.
3. Add the chopped onions ,chillies, curry leaves and fry them well till the smell eases and till onions turn golden brown. Once done add 3 cups of water and boil them well. Also add turmeric powder and salt accordingly and mix them well.
4. Once water begins to boil well add the semiya and mix them with water. To avoid lumps keep mixing them well. Now close the lid and stir occassianally for 5-6mins in medium flame.
5. Once Semiya is cooked transfer them to a bowl and dress them with Cilantro and serve hot.

You can also add carrot and veggies according to ur taste and make them nutrition rich. Can have them with sugar or coconut chutney,sambar....according to ur taste

Plain Dosa

Simple..easy go breakfast, dinner or snack item...anytime n everytime u feel hungry...this helps staisfying ur hunger..;)..atleast for me...here goes the recipe for making dosa batter...

All u need...!!!
~~~~~~~~~~~~
1. Idli rice - 4cups
2. Urad dhal - 1 cup
3. Fenugreek seeds - 1tsp

How u go on making the batter...
~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Clean the rice , dhal sepeartely in water
2. Soak idli rice sepeartely in a bowl and urad and feunugreek seeds in another bowl overnight or 5-6hrs min.
3. When done remove the excess water from them and grind the urad with fenugreek in the grinder. Add little water and grind them to a fine paste for about 20mins.
4. Once done transfer them to a bowl and grind the idli rice well with water to a coarser paste.
5. Mix them both and add required salt and ferment them overnight.
6. When ready mix them well and can use them making Dosas and idlies.

Plain Dosa
~~~~~~~~
1. Heat a non stick tawa. Take a laddle full of dosa batter and pour them in the middle of the tawa and spread them well equally.
2. Add oil evenly to their sides and to the middle of the dosa.
3. After sometime turn them to the otherside and heat them with little oil until this side turns brown.
4. Once both the sides turn brown u can remove them.

Dosa is ready. Server them with Coconut chutney or sambar.

Kara kolambu

Hot n spicy dish...U can add a variety of vegetables like Brinjal, bottle gaurd, ladys finger, drumstick....here i've tried with brinjal n it did come out reali well...here goes the recipe for my brinjal kolambu..:)

All u need...!!!
~~~~~~~~~~~~~
1. Mustard - 1tsp
2. Cumin seeds - 1tsp
3. Fenugreek Seeds - 1tsp
4. Small Onions - 6-7 sliced or 1 big Onion - sliced
5. Tomato -1
6. Curry leaves
7. Garlic pods - 5-6
8. Brinjal - 3 - sliced lengthwise
9. Tamarind paste - 3tsp
10. Turmeric powder - 1/2 tsp
11. Red chilli powder - 1 1/2 tsp
12. Corrainder powder - 1/2 tsp
13. Sambar powder - 1/2 tsp
15. Oil - 3tsp
16. Cilantro
17. Hing

How u go on making them...
~~~~~~~~~~~~~~~~~~~~~~~~
1. Take a bowl and soak the tamarind paste, turmeric powder, red chilli powder, corriander powder with salt and little water and keep them aside.
2. Heat a non stick pan and add 3 tsp of oil. Once they turn hot add mustard, cumin seeds and hing. Once the seeds begin to splutter add fenugreek seeds and fry them till brown.
3. Now add the cut onions and fry them till golden brown. Add garlic pods and fry them along. Once the raw smell goes add tomatoes and fry them till they blend well.
4. Now add the brinjals and fry them along for 4-5 mins.
5. One all the vegetables are mixed well add the tamarind and the powder extract and mix them well with the vegetables. Add curry leaves. Close the lid. Let them cook for 10mins or until oil begins to seperate. Once the vegetables are totally cooked u can remove them from the stove and transfer them to a bowl and dress them with cilantro.

Brinjal Kulambu is ready. Serve them hot with white rice and any side dishes.
U can also add grated coconut in the end which will reduce the spiciness of the dish and taste differently.

Rava Dosa

Rava Dosa is a favourite recipe for all of us. Its quick and easy to make and it tastes delicious. Just a good measurement should give a crispy dosa...Here goes the recipe for Rava dosa...

All u need...!!!
~~~~~~~~~~~~~
1. Rice flour - 1 cup
2. Rava / Sooji - 1/2 cup
3. Maida - 1/4 cup
4. Salt to taste
5. Mustard - 2tsp
6. Cumin seeds - 2tsp
7. Green chillies - 2 chopped finely
8. Cilantro
9. Ginger - chopped finely
10. Onion - 1 big chopped finely
11. Curry leaves
12. Pepper
13. Oil - 2 tsp

How u go on making them...
~~~~~~~~~~~~~~~~~~~~~~~~
1. Mix all the 3 flours with the required salt and keep them aside.
2. Now in a non stick pan add 2 tsp of oil and when it gets hot add mustard, cumin seeds.
3. When they begin to splutter add onions, chilles, ginger, curry leaves. Fry them till onions turn little brown.
4. Add all these ingrediants to the mixed flour along with little pepper n cilantro leaves.
5. Add water and mix them well to get a batter. The batter should be watery and flowing.
6. Head the tawa and take 1 laddle full of batter and spread on the tawa starting from the sides to the middle. Add 1tsp of oil/ghee to the sides. Once it turns golden brown turn to the other side and heat them till both sides turn golden brown.

Rava dosa is ready. Serve them hot with chatni or sambar.

Peanut Chutney

Peanut chutney is easy to make n tastes delicious...it goes well with dosas....
Here goes the recipe...

All u need...!!!
~~~~~~~~~~~~
1. Roasted Peanut - 1 1/2 cups
2. Tamarind - pinch
3. Salt to taste
4. Red Chilli - 2
5. Mustard - 2 tsp
6. Cumin seeds - 2 tsp
7. Hing
8. Curry leaves
9. Oil - 3tsp
10. Salt to taste
11. Water

How u go on making them...
~~~~~~~~~~~~~~~~~~~~~~~~
1. Roast the peanuts n remove their skins / use roasted peanuts.
2. Add peanuts, tamarind, salt, chilli and grind them to a finer paste.
3. Transfer them to a bowl. Now heat a pan with oil and once the oil turns hot add mustard, cumin seeds n hing. Once the seeds begin to splutter add curry leaves n transfer them to the chutney bowl. Server hot with Dosas.

Coconut Chutney

Coconut chutney...Easy to make n goes well with dosa, idli, upma n almost most of the tiffin/breakfast items....here is the recipe for coconut chutney...

All u need...!!!
~~~~~~~~~~~~~
1. Coconut - grated - 1/2 cup
2. Green chillies - 2
3. Roasted gram - 5 tsp
4. Tamarind - small pinch
5. Salt to taste
6. Cumin seeds - 3tsp
7. Hing
8. Curry leaves
9. Oil - 2-3tsp

How u go on making them...
~~~~~~~~~~~~~~~~~~~~~~~~
1. Add grated coconut, Roasted gram, green chilli and tamarind with salt and grind all of them with lil qty of water to a finer paste.
2. Heat a pan n add oil. Once hot, add cumin seeds n hing with curry leaves n after they splutter add them to the coconut chutney. Its now ready to be served... :)

Wheat Upma

Upma..my favourite tiffin...either b wheat, rava, semiya...everything is easy n simple to make..n tastes delicious...just adding veggies like carrot or beans and adding extra flavour gives kichadi...
Here is the recipe for wheat upma...

All u need...!!!
~~~~~~~~~~~~~
1. Cracked Wheat - 2 cups
2. Mustard seeds -2 tsp
3. Cumin seeds - 2tsp
4. Hing
5. Urad dhal - 2 tsp
6. Channa dhal - 2 tsp
7. Curry leaves
8. Salt to tatse
9. 4 cups of water
10. Oil/Ghee - 2tsp
11. Green Chilli - 2
12. Cilantro
13. Onion - 1 big - cut lengthwise

How u go on making them...
~~~~~~~~~~~~~~~~~~~~~~~~
1. Heat a non stick pan n add oil/ghee. Once they turn hot add mustard n cumin seeds. Once they splutter add hing n urad n channa dhal.
2. Fry the until they turn brown. Now add Onions and chillies n fry them till onions turn brown.
3. Add 4 cups of water and salt to taste and heat them well.
4. Once when water begins to boil well add the cracked wheat and mix them well with the rest of the contents.
5. Mix well and close the lid for about 5-6 mins. Once the wheat is boiled remove them and add cilantro.

Wheat upma is ready. Serve them with coconut chutney/sugar. Easy n can me made in no time...:)

Potato Fry

Potatoes are best known for their carbohydrate content and they also contain some important vitamins and minerals. This potato curry is very easy to make n just takes less time to prepare even n taste good. Here is the recipe for potato fry.

All u need...!!!
~~~~~~~~~~~~~
1. Potato - 1 big
2. Mustard - 1 tsp
3. Cumin seeds - 1 tsp
4. Asafotedia - a pinch
5. Chilli powder - 1 1/2 tsp
6. Turmeric powder - 1/2 tsp
7. Curry leaves
8. Salt to taste
9. Water - 1/4 cup
10. Oil - 2 tsp
11. Garlic - 3 pinches cut lengthwise(optional)
12. Onion - 1/2 cut small(optional)

How u go on making them...
~~~~~~~~~~~~~~~~~~~~~~~
1. Peel the skin and boil potato. Cut them into small pieces and keep them aside.
2. Take a non stick pan and heat them. Add oil and once hot add mustard and cumin seeds. Also add asafotedia.
3. Then add onions and when they turn brown add garlic and fry till the smell eases.
4. Now add the potatoes and mix them well for 2-3 mins.
5. Add turmeric , red chilli powder and mix them well. Add little water.
6. Add salt according to taste and also curry leaves.
7. Keep frying them adding little oil inbetween for about 10mins.

Potato fry is ready. Serve them hot with any rice varities.

Masala Vada

Masala Vada a famous south indian dish is made in almost all occasions. It goes well with sambar n chutney. It tastes great as such. Here is the recipe for masala vada.

All u need...!!!
~~~~~~~~~~~~~~
1. Channa dhal - 2 cups
2. Red chilli - 4
3. Curry leaves
4. Turmeric Powder
5. Cumin Seeds
6. onions - 1 big finely chopped
7. Black pepper powdered (optional)
8. Ginger finely cut
9. Oil for deep frying
10. Salt to taste

How u go on making them...
~~~~~~~~~~~~~~~~~~~~~~~

1. Soak channa dhal for 2 hrs. Take 1 1/2 cups of channa dhal and red chillies and grind them to 3/4th paste.
2. Now add the remaining channa dhal to the paste and mix them well.
3. Add cut onions, curry leaves, cumin seeds, turmeric powder, ginger, pepper to the mixture along with the required quantity of salt and mix them well.
4. Keep them aside for about 20mins. Meanwhile take a non stick pan and add enough oil and heat them for depp frying.
5. Once oil turns hot make small balls of the mixture and flatten them to the size required and put them in oil and fry both the sides till they turn brown.

Now Masala Vada is ready. Server them hot with sambar or chutney or tomato ketchup.

Dhai Vada

Dhai Vada... I made masala vada n mixed them with yogurt...
Here goes the recipe...

Masala Vada -> Can check the recipe under side dish folder.

For the dipping...
~~~~~~~~~~~~~~~
1. 1 cup of thick yogurt.
2. 1/2 cup water
3. 5 spoons sugar
4. Boondi - 1/2 cup

How u go on making them....
~~~~~~~~~~~~~~~~~~~~~~~
1. Add water and sugar to yogurt and mix them well.
2. Now add Boondi and prepared masala vada to them.
Dhai vada is ready. Can have it as a snack too. Tastes good..:)

Vada Kurma

Vada Kurma...I added masala vada with veggie kurma..It tastes reali good...
Here goes the recipe for Vada Kurma...


Masala Vada -> Can check the recipe for masala vada under side dish folder

All u need...!!!(for making kurma)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Onion - 1 big...finely chopped
2. Tomato - 1 chopped
3. Curry leaves
4. Corriander leaves
5. Turmeric powder - 1/2 tsp
6. Red Chilli powder - 1 tsp
7. Bay leaves - 1 small
8. Cinnanmon - 2 small sticks
9. Cloves - 2
10. Oil - 2-3 tsp
11. Salt to taste
12. Coconut - 1/2 cup grated
13. Ginger Garlic paste - 1 1/2 tsp

How u go on making them...
~~~~~~~~~~~~~~~~~~~~~~~~~
1. Heat a non stick pan and add oil. Once oil turns hot add bay leaves, cinnamon, cloves and mix them well.
2. Add onions and mix them well until they turn brown.
3. Now add the ginger garlic paste and mix them well till smell eases. Once done, add tomato, curry leaves and mix them and fry them for 3-4 mins.
4. Add turmeric n red chilli powder and mix them well. Add little water. Keep mixing them for about 5-6 mins until the powder smell eases.
5. Add the grated coconut and mix them well for 3-4 mins.
6. Add the prepared masala vada to this kurma and keep them in sim for 3-4 mins. Add Cilantro leaves.
Vada Kurma is ready. Serve them hot with hot rice or as a side dish for idli, dosa varities.

Fish Kulambu

All fishes are protein rich and provides good vitamin contribution with less carbohydrate and cholestrol. Also they are rich in iron,calcium...fishes contains Omega 3 which is good for proper functioning of heart.... Fish kulambu can be made and substituted for different varities of fishes. They taste hot n spicy. Here goes the recipe for fish kulambu...

All u need...!!!
~~~~~~~~~~~~~
1. Fish - 6-8 pieces( any kind..I used Salmon)
2. Tamarind - size of lemon
3. Onion - 1 big
4. Tomato - 1
5. Red Chilli - 2
6. Curry Leaves
7. Fenugreek seeds - 1/2 tsp
8. Mustard - 1 tsp
9. Cumin seeds - 1 tsp
10. Hing
11. Turmeric powder - 1 tsp
12. Red chilli powder - 1 - 1 1/2 tsp
13. Oil - 2 tsp
14. Cilantro
15. Garlic - 4-5 pieces

How u go on making it...
~~~~~~~~~~~~~~~~~~~~~
1. Clean and marinate the fish pieces with turmeric powder and salt. Keep them aside.
2. In a bowl soak the tamarind in water and keep them aside.
2. Heat a non stick pan. When hot add oil.
3. Add mustard, cumin seeds and hing. When mustard begins to splutter add the fenugreek seeds and fry them.
4. Now add chillies and onions and fry them till onion turns brown.
5. Add garlic and mix them well and fry.
6. Once the smell eases add curry leaves and tomatoes.
7. Mix them well and cook for 4-5 mins.
8. Now add the turmeric powder, red chilli poder and tamarind juice(extracted). Add salt and mix them well. Close the lid and allow them for 8-10 mins till the raw smell of the powder eases.
9. Add the marinated fish pieces to this mixture and mix them slowly. Do not close the lid once fish is added.
10. Turn the fish pieces to the other side after sometime. Once the fish is cooked garnish them with cilantro. Transfer them to a bowl and server hot

This dish can be had with hot rice or with dosa n idlies.

Urad Vada

Vada are a species of indian fritter made with various types of lintels. This is made with urad dhan which is protein rich. Its simple and easy to make. Here goes the recipe for urad dhal.

All u need..!!!
~~~~~~~~~~~~~
1. Urad dhal - 2 cups(soaked in water for 4-6 hrs)
2. Black pepper( whole or powdered) - 3 tsp
3. Onion - 1 finely chopped
4. Curry leaves
5. Ginger - small finely cut
6. Green chillies - 2 finely cut
7. Salt to taste

How u go on making it...
~~~~~~~~~~~~~~~~~~~

1. Clean the Urad dhal, cover with water and soak them 4-6 hrs.
2. Now drain them. In a blender, grind more than 1/2 of the dhal with 3-4 tsp of water until throughlly smooth and fluffy. Remove them from belnder.
3. Put the rest of the dhal in the blender and grind them like a coarse paste. Now add these with the fine ground dhal in a bowl.
4. To this, add the black pepper, chopped onions, curry leaves, ginger, chillies and salt to taste.
5. Heat a non stick frying pan. Now add enough oil for deep frying the vada.
6. Parallely with the prepared vada mix make vada with differnet shapes as u wish.
7. Once when the oil turns very hot drop these vadas into the pan and deep fry them. Turn the vadas such that both the sides turns gloden brown. Filter them from oil. Drain the oil using paper napkins and then server them hot.

These urad vadas tastes well with sambar and coconut chatni. Can have it as a starter or with any rice varities as side dish and also as snacks. It tastes great.:)

Cabbage Kootu

Cabbage kootu...simple n easy to make..its less time consuming and tastes good..Cabbage is rich in dietary fibre and vitamins...Here goes the recipe for cabbage kootu...

All u need...!!!
~~~~~~~~~~~~
1. Cabbage - 1 small finely grated
2. Moong dhal - 1/2 cup
3. Onion - 1 finely chopped
4. Tomato - 1/2 finely chopped
5. Green chilli - 1
6. Curry leaves
7. Mustard - 1/2 tsp
8. Cumin seeds - 1/2 tsp
9. Hing
10. Turmeric Powder - 1/2 tsp
11. Salt to taste
12. Cilantro
13. Grated coconut - 2 tsp (Optional)
14. Oil - 2 tsp

How u go on making it...
~~~~~~~~~~~~~~~~~~~~

1. Grate cabbage and pressure cook them along with Moong dhal and keep them aside.
2. Heat a non stick pan and when hot add oil. Now add mustard n cumin seeds and hing. When mustard splutters add green chillies.
3. Now add the cut onions and fry them well till smell eases and then add tomatoes. Add curry leaves along. Keep frying them for 3-4 mins.
4. Now add the cooked cabbage and moong dhal to this mixture along with 1/2 cup of water(qty of water depends on consistency u need).
5. Mix them well along with turmeric powder and salt. Close the lid and keep cooking them for 3-4 mins.
6. Add the grated coconut, stir well and keep cooking for 3-4 mins(this step is optional).
7. Dress them with cilantro and serve hot.
Cabbage kootu can be had with hot rice else as a side dish with Kara kolambu...also with idlies, chappathies....

Carrot Poriyal

Carrots are rich in dietery fibre and minerals. They are often chopped and boiled, fried or steamed and cooked. Carrot juice is also widely marketed, especially as a health drink, either stand alone or blended with fruits and other vegetables. It can be boiled and cut into small pieces and cooked or can be grated. Both tastes good. Here is the recipe for Carrot poriyal.

All u need...!!!
~~~~~~~~~~~
1. Carrot - 7-10
2. Green chillies - 1
3. Onion - 1/2 finely chopped
4. Curry leaves
5. Cilantro
6. Mustard - 1 tsp
7. Cumin Seeds - 1 tsp
8. Hing
9. Urad dhal - 2 tsp
10. Oil - 2 tsp
11. Salt to taste
12. Turmeric Powder - 1/2 tsp
13. Grated coconut - 2 tsp

How u go on making it....
~~~~~~~~~~~~~~~~~~~~

1. Peel the skin and clean the carrots and pressure cook them. Once cooked cut them into very small pieces.
2. Heat a non stick pan and when hot add 2 tsp of oil.
3. Once it turns hot add mustard seeds and cumin seeds and hing. Once mustard begins to splutter add urad dhal and fry them till brown.
4. Now add green chillies and onion and keep them frying till the raw smell of onion eases. Add curry leaves to them.
5. Once they are fried add the cut carrots and mix them well and keep frying.
6. Add turmeric powder and salt n mix them well and keep frying ofr 5-7 mins.
7. Now add the grated coconut and mix them well with the cooked carrot for 3-4 mins.
8. Change them to a bowl and dress them with cilantro.

Carrot poriyal is ready. U can mix them with hot rice n ghee else can be had as a side dish to sambar...The same can be made with grated carrot.

Chenna Batura

Chenna Batura...1 of the famous dish liked by all...It is less time consuming...but it tastes really yummy...:)...The Combo goes well as such...Here goes the recipe for Chenna Batura...

All u need...!!!
~~~~~~~~~~~~~
For Chenna Masala...
~~~~~~~~~~~~~~~~~~

1. Chickpeas/Garbanzos - 2cup
2. Onion - big 1 finely chopped
3. Tomatoes - 2 finely chopped
4. Curry leaves
5. Cilantro
6. Mustard seeds
7. Cumin seeds
8. Ginger Garlic paste - 1 tsp(Optional)
9. Turmeric Powder - 1/2 tsp
10. Red Chilli Powder - 1 tsp
11. Chenna Masala - 1 1/2 tsp
12. Garam Masala - 1 tsp(Optional)
13. Salt to taste
14. Oil - 2tsp
15. Water

For Dough...
~~~~~~~~~~~~

1. All Purpose flour - 2 cups
2. Baking powder - 1/2 tsp
3. Salt to taste
4. Curd - 2 tsp
5. Oil/ghee - 2 tsp
6. Water

How u go on making it...
~~~~~~~~~~~~~~~~~~~~
Chenna Masala
~~~~~~~~~~~


1. Pressure cook chic peas or get forzen peas and keep them aside.
2. Heat a non stick pan and add 2 tsp of oil and heat them.
3. Once done add mustard and cumin seeds. Once they splutter add onions and curry leaves n fry them till onions turn golden brown.
4. Add ginger garlic paste and saute them till the raw smell eases. This step is optional.
5. Add the cut tomatoes and cook them for 3-4 minutes.
6. Add turmeric powder, Chilli powder, garam masala(Optional) and chenna masala and mix them well with the rest of the mixture for 4-5 mins till powder smell eases.
7. Take 1/2 cup of chick peas n grind them to a paste and add this paste to the pan. Mix them well with the rest so that u get a thick consistency(optional).
8. Add the rest of the chic peas and mix them well. Add 1 cup of water and close the lid. Let them cook for 5-10mins. Occassionaly mix them.
Chenna masala is ready. Garnish them with Cilantro and server hot with puri.

Batura/Puri
~~~~~~~~~~~~



1. In a bowl add 2 cups of all purpose flour/Maida, 1/2 tsp of baking powder and salt to taste. Mix them well with 2tsp of curd, water and 2 tsp of oil so tht it forms a good dough like consistency. Keep them aside for about 2-3 hrs.
2. Make small round balls of the dough and when ready flatten them to the size of puri.
3. In a kadai heat oil in medium and when oil turns very hot add these prepared puri and deep fry them. Turn on both the sides so that it turns brown. Filter them from oil.
Puri is ready. Server hot with Chenna masala.

Vegetable Samosa

Samosa...Here goes the recipe on making them...

All u need...!!!
~~~~~~~~~~~~~

1. Potatoes - 3
2. Onion - 1 finely cut lengthwise
3. Peas - 1/2 cup
4. Turmeric powder - 1/2 tsp
5. Red Chilli powder - 1 1/2 tsp
6. Garam masala - 1 tsp(optional)
7. Curry leaves
8. Ginger paste - 1/2 tsp(optional)
9. Salt to taste
10. All purpose flour - 1 cup
11. Baking soda - 1/4 tsp
12. Oil for deep frying

How u go on making it...
~~~~~~~~~~~~~~~~~~~

1. Mix the flour, baking soda, salt and 1 tsp of oil and make a dough.
Make small balls and keep them aside.

2. Make a liquid of water and all purpose flour in a bowl.
3. Pressure cook the potatoes, peas and keep them ready.

4. Heat a non stick pan and when hot add 2 tsp of oil.
5. Add chopped onions and fry them till golden brown.
6. Add ginger paste and curry leaves and mix them well. Stir until raw smell eases.
7. Add the chopped potatoes and peas along with turmeric, red chilli powder, garam masala(optional) and salt to taste. Mix them well. Keep stirring for 5mins and keep this stuffing aside.

Take the dough and flatten the balls to a circle. Now cut them to a semi circle.
Smear the liquid of all purpose flour and water on sides and shape them in the form of a cone. Now place a small amount of the stuffing inside and close the sides.

Heat oil in a non stick pan and when it turns very hot put the samosas into it. Fry them on medium heat till it turns brown on both sides. Samosas are ready. Serve with tomato chutney.

Chicken 65

The yummy chicken 65...which is everyones favourite....is simple to make..n it tastes great...
Here goes the recipe for chicken 65...:)

All u need...!!!
~~~~~~~~~~~~

1. Fresh Boneless chicken - 1/2 kg
2. Chicken 65 masala - 2 tsp(Optional)
3. Ginger Garlic paste - 1 1/2 tsp
4. Yogurt - 2 tsp
5. Turmeric Powder - 1/2 tsp
6. Red chilli powder - 1 tsp
7. Corn flour - 3-4 tsp
8. All purpose flour -1 tsp(Optional)
9. Lemon Juice - 1 tsp
10. Egg white - from 1
11. Salt to taste

How u go on making it...
~~~~~~~~~~~~~~~~~~~~~

1. Mix well all the ingredients together. Add the chicken pieces and marinate then well with the above and add salt according to taste.
Keep them aside for 3-4 hours / refrigerate them.

2. Heat oil in a non stick pan and when oil is very hot deep fry the chicken pieces until they turn reddish brown.
Once it is done filter them from oil and place them in a bowl or a plate and garnish them with onion rings and serve hot. Yummy Chicken 65 is ready...:)

Fish Curry

Fish curry...made of coconut milk...
A usual way of making fish kolambu is using tamarind juice. But i tried it with coconut and it came well. Here goes the recipe.

All u need...!!!
~~~~~~~~~~~~

1. Fish - 5-6 bi pieces/ 12 small pieces
2. Fish curry masala - 20 grams
3. Coconut milk - 1/2 cup
4. fennel powder - 2 tsp
5. Bay leaves
6. Cinamon
7. Cloves
8. Onions - 1 big finely chopped lengthwise
9. Tomato - 1 big finely chopped
10.Ginger Garlic paste - 1 tsp
11. Salt to taste.
12. Turmeric powder
13. Curry leaves
14. Cilantro

How u go on making it...
~~~~~~~~~~~~~~~~~~~~~

1. Clean n marinate cut fish pieces with little salt and 1/2 spoon of turmeric powder. Keep them aside for 15mins.

2. In a bowl add Fish curry masala, Coconut milk and fennel powder. Mix them well and keep them aside.

3. Heat a non stick pan and when hot add 2 tsp of oil.
4. Now add the bay leaves, cinamon and cloves and fry them.
5. Add onions and fry them well with 1 tsp of ginger garlic paste and curry leaves.
Keep frying them till onions are cooked well n raw smell eases.
6. Add chopped tomatoes and mix them well n keep stirring for 3 mins.
7. Now add the masala mix to the above and heat them well. Keep stirring them until it reduces to 1/2 of its volume. Add water to the above depending on the consistency u need.
8. Add fish pieces to the above and c that it mixes well with the masala. Do the mixing slowly.
9. Close the lid and after sometime slowly turn the fish pieces to the other side .
10. Again close the lid and heat it till the fish is cooked.

Transfer the contents to a bowl. Add cilantro leaves and serve hot. Can have fish curry with plain rice, roti n dosa varities or as a side dish with biriyani....

Shrimp Curry

Shrimp curry...1 of my fav non veg recipies..my mom makes them very spicy n i love them...
It can either me taken hot with plain rice or as a side dish with biriyani or kurma or also with Roti, Dosa....Here is my moms recipe for shrimp curry...

All u need...!!!
~~~~~~~~~~~~

1. Shrimp - 30-40 pieces
2. Onion - 2 finely chopped
3. Tomato - 2 finely chopped
4. Fennel powder - 2 tsp
5. turmeric powder - 1/2 tsp
6. Red Chilli powder - 2 tsp
7. Ginger Garlic paste - 1 1/2 tsp
8. Curry leaves
9. Cilantro
10. Oil - 2 tsp
11. Salt to taste
12. Water - 1/2 cup

How u go on making it...
~~~~~~~~~~~~~~~~~

1. Clean n marinate Shrimp pieces with 1/2 tsp of turmeric powder and keep them aside for 20mins.
2. Heat a non stick pan and when hot add 2 tsp of oil.
3. Add 2 tsp of fennel powder and fry for 1min.
4. Add chopped onions, curry leaves and mix them well with the above.
5. Add 1 1/2 tsp of ginger garlic paste and mix them well till raw smell eases and till onion turns brown.
6. To them add chopped tomatos and mix well.
7. Add Shrimp to the above and mix them well.
8. Now add red chilli powder and salt to taste and 1/2 cup of water and stir.
Add water based on the consistency u need. Once this is done close them with a lid for 15-20 mins with occassional stirring. Once Shrimp is cooked well add cilantro leaves and server hot.

Chicken Biriyani

Chicken Biriyani..my favourite food n for many others too..Its goes well with all spicy curry or for tht case even raita...:)..Can have it with Shrimp curry, egg, any kurma..fish curry..or jst like tht...jst the food tastes good too...Here is the recipe of my fav chicken biriyani...

All u need...!!!
~~~~~~~~~~~~~

1. Chicken - cut into 12 pieces
2. Basmati Rice - 2 cups
3. Turmeric Powder - 1 tsp
4. Chilli Powder - 2 tsp
5. Ginger Garlic paste - 1 1/2 tsp
6. Curry Leaves
7. Curd - 2 spoon
8. Garam masala/chicken masala - 1 tsp (optional)
9. Onion - 2 finely chopped lengthwise
10. Tomato - 2 finely chopped
11. Pudin leaves
12. Bay leaf
13. Cloves -2
14. Cinnamon - 2
15. Oil/Ghee - 2-3 tsp
16. Cilanto
17. Cashews roasted
18. Salt to taste
19. Water

How u go on making it...
~~~~~~~~~~~~~~~~~~~~~~~

1. Clean n cut chicken into small pieces. Drain water and add a pinch of turmeric powder, 1 tsp of garam masala/chicken masala(optional), 1 tsp of salt and 2 tsp of curd. Marinate chicken pieces & keep it aside for 30mins.

2. Wash and soak Basmati rice for 20mins.

3. Take a non stick pan heat n then add 2 -3 tsp of oil/ghee.
4. When hot add bay leaf, Cloves and cinnamon to it.
5. Add onions and curry leaves to it and fry them.
6. Add 1 1/2 tsp of ginger garlic paste and fry them till the raw smell eases n onion turns golden brown.
7. Add the chopped tomatoes , mint leaves and cook well.
8. Add marinated chicken pieces with 2 tsp of red chilli powder and mix them well for 5-7 mins.
9. Add the soaked basmati rice and add salt accordingly and mix them well with the above for 3-5 mins in low flame.
10. Transfer all these to an electric cooker or pressure cook them for 3-4 whistles and once done transfer them to a bowl. Add cilantro and roasted cashew. Yummy chicken biriyani is ready...:). Serve hot with spicy curries.

kolukattai

Kolukaatai the south Indian sweet dish is made on Vinayaka chaturti...All i thought in the beginning was it was tough to prepare...but after i got the recipe from my mom n prepared it...felt was more easier...Here is my moms recipe...

All u need...!!!
~~~~~~~~~~

For Dough
~~~~~~~~~
1. Rice flour - 1 cup
2. oil / Ghee - 2 tsp
3. Water - 1 cup
4. Salt to taste

For Stuffing
~~~~~~~~~~
1. Jaggery - 1/2 cup
2. Grated Coconut - 1 cup
3. Cardamon - 3

How u go on making it...!!!
~~~~~~~~~~~~~~~~~~~

1. Boil n mix water, rice flour, salt and oil/ghee.
Keep mixing it until it forms a dough like consistency. Make small balls of it and keep it aside.

2. Heat a non stick pan. When hot add Jaggery to it n a little water.
3. Keep stirring the jaggery until it becomes a think liquid like consisitency.
4. Add grated coconut to this and cardamon n stir gently for 5mins.
Stuffing is ready.

Now take a single ball of the dough and flatten them with ur hands to a small circle. Place a lil of the stuffing inside the circle and close the dough evenly on all sides such tht the stuffing doesnt come out. It can be made of any shapes as per ur creativity. Once this is done place them in idle pan n cook them for 10mins n server hot.

Coconut Milk Rice

Here is the recipe for the delicious coconut milk rice. My mom makes this excellent n is my favourite n simple 1 too...Here goes the recipe..

All u need...!!!
~~~~~~~~~~~~~

1. Basmathi Rice - 2 cups
2. Coconut milk - 2 cups
3. Cinnamon
4. Cloves - 2
5. Bay leaf
6. Oil - 2 tsp
7. Ginger - 4-5 pieces finely chopped lengthwise
8. 1 Big Onion finely chopped lengthwise
9. Curry Leaves
10. Green Chillies - 2-3
11. Salt to taste

How u go on making it...
~~~~~~~~~~~~~~~~~~~~~

1. Wash the Basmathi rice and keep it aside.
2. In a non stick pan add 2 tsps of oil and once it turns hot add cloves, cinamons and bay leaf.
3. Keep the pan in low flame and add onions, Garlic and green chillies.
4. After the raw smell goes add the basmathi rice to this and mix well. Add salt too.
5. Now add all this to the electric cooker and add 2 cups of coconut milk and 2 cups of water and mix well.
6. Once the rice is cooked server hot with spicy curries.

Cabbage Poriyal

There are various dishes that could be done with cabbage...like..cabbage kootu...cabbage poriyal..cabbage soup...
here is the recipe for cabbage poriyal....


All u need...!!!
~~~~~~~~~~~~~

1. Cabbage - 1/2 (either grated or cut into small pieces)
2. Grated coconut - 1/4 cup
3. Onion - 1(Cut into small pieces)
4. Mustard - 1/2 tsp
5. Cumin seeds - 1/2 tsp
6. Hing
7. Red Chillies - 2-3
8. Curry leaves
9. Cilantro
10. Turmeric Powder
11. Oil - 2 tsp
12. Salt to taste


How u go on making it...
~~~~~~~~~~~~~~~~~~~~

1. Wash and grate the cabbage and keep them aside.
2. Heat a non stick pan. Once it turns hot add 2 tsps of oil.
3. Now add mustard and when it starts to splutter add cumin seeds and hing.
4. Add the cut onions and red chillies and curry levaes and fry them.
5. Once onion turns brown add the grated cabbage and add a pinch a turmeric powder and salt according to ur taste.
6. Sprinkle water and close the lid and cook for sometime till the cabbage becomes soft n the raw smell goes.
7. Then add the grated coconut and mix them well n keep in sim for 5mins.

Cabbage poriyal is ready. Serve hot with any rice varieties.

Cauliflower Peas Kurma

Cauliflower being low in fat, high in fibre, water and Vitamin C, possessing a very high nutritional density. It can be roasted, boiled, fried, steamed or eaten raw by some people.
Here is the recipe for cauliflower peas kurma.

All u need...!!!
~~~~~~~~~~~~

1. Cauliflower - 1
2. Peas - 1/2 cup
3. Grated Coconut - 1/2 cup
4. Onion - 1
5. Tomato - 1
6. Ginger Garlic paste - 1 1/2 tsp
7. Green Chillies - 3
8. Curry leaves
9. Cloves - 2
10. Cinnamon
11. Bay leaves
12. Turmeric powder
13. Red Chilli powder
14. Oil - 2 tsp
15. Salt to taste

How u go on making it...
~~~~~~~~~~~~~~~~~~~~~

1. Cut the cauliflower into smaller florets , clean n pressure cook them.
2. Also pressure cook the peas (If not use the frozen 1)
3. Heat the non stick pan and add 2 tsp of oil.
4. Once it turns hot add the cloves, cinamon sticks n bay leaves.
5. Add onion and fry them.
6. Add ginger garlic paste and green chillies.
7. Fry them till oinion turns golden brown.
8. Then add tomato and fry till raw smell eases.
9. Add cauliflower and peas n mix them well.
10. Now add a pinch of turmeric and 1-2 spoons of red chilli powder and mix them well along with salt and heat in medium flame for 10mins.
11. Add the coconut milk with little amount of water and mix well. Keep in sim for 5mins.
12. Cauliflower peas kurma is ready. Add cilantro and serve hot.

It goes well with any mixed rices like veg rice..coconut rice..else with rotis n Naans..

Spinach Dhal dish

Spinach as such has a very high nutritive value, especially when fresh, steamed, or quickly boiled.Here is the recipe for Spinach n Moong dhal dish.

All u need...!!!
~~~~~~~~~~
1. Spinach - 1 pack
2. Moong dhal - 1/2 cup
3. Mustard - 1/2 tsp
4. Jeera - 1/2 tsp
5. Hing
6. green chilli - 2
7. Curry leaves
8. Onion - 1 chopped
9. Tomato - 1 chopped
10. Turmeric powder - 1 tsp
11. Oil - 2 tsp
12. Salt to taste


How u go on making it...
~~~~~~~~~~~~~~~~~

1. Pressure cook the Moong dhal with 1 cup of water n keep it aside.
2. Clean n cut the spinach leaves.
3. Heat non stick pan in medium flame. Once it turns hot add 2 tsp of oil.
4. Add mustard. Once it splutters add jeera n hing.
5. Add chilli n curry leaves to them.
6. Add Onions n fry them for sometime.
7. Then add tomato and fry them till raw smell eases.
8. Add cooked Moong dhal to the above.
9. Now add the Spinach leaves with the above contents n mix them well.
10. Add a pinch of turmeric powder and salt according to ur taste.
11. Close the lid and leave it for 15-20mins in medium flame.


Spinach n Moong dhal dish is ready.
Have it with potato , cabbage curry or any side dish. Server hot.

Tamarind Rice

Here is the recipe of the sour, hot, spicy Tamarind rice.

All u need...!!!
~~~~~~~~~~

1. Basmati Rice - 2 cups
2. Tamrind - 1 cup
3. Mustard - 1 tsp
4. Jeera - 1 tsp
5. Hing - 1 tsp
6. Chenna dhal - 1/2 tsp
7. Curry leaves
8. oil - 4 tsp
9. Red Chilli - 7-8
10. Peanut(optional)
11. Turmeric powder
12. Salt to taste

How u go on making it...
~~~~~~~~~~~~~~~~~~

1. Cook Basmati rice n keep it aside.
2. Soak tamarind and extract thick pulp out of it
3. Heat the pan. then add 3-4 tsp of oil.
4. Add mustard. When it splutters add jeera, hing, red chillies and curry leaves.
5. To the above add a pinch of turmeric powder and the extracted tamarind.
6. Heat the pan till the raw smell of tamarind eases and until it is thick(depends on the consistency of the extract)
7. Once this is done add this extract little by little to the rice along with salt.
8. Depending on the taste add tamarind extract n salt accordingly.
9. Add roasted peanuts.

Serve hot.

Tamarind extract can be refrigerated and stored for about 2-3 weeks.

Lemon Rice

Here goes the traditional south indian lemon rice...My moms recipe
All u need..!!!
~~~~~~~~~~

1. Basmati rice - 2 cups
2. Lemon juice - 2tsp (quantity depends on taste)
3. Turmeric powder
4. Mustard - 1tsp
5. Jeera - 1tsp
6. Curry leaves
7. Green chillies
8. Ginger
9. Cliantro
10. Urad dhal - 1/2 tsp
11. Chenna dhal - 1/2 tsp
12. 2 tsp of oil
13. Salt to taste
14. Roasted Peanuts(optional)

How u go on making it....
~~~~~~~~~~~~~~~~~~~

1. Cook basmati rice and keep it aside.
2. When rice turns warm add turmeric powder and salt. Mix them well.
3. Add lemon juice to the above and mix well.
3. In a pan heat 2 table spoons of oil.
4. After it turns hot add mustard seeds.
5. Once mustard splutters add jeera, green chill, curry leaves, ginger, urad dhal, chana dhal n fry them until dhal turns brown.
6. Add these to the mixed rice.
7. Mix them well n finally dress it with peanuts & cilantro.

Sever hot with raita or any side dish.

Poli

Poli...1 of the south indian sweet..which we make on Sankaranthi..Ugadhi..Diwali...
My mom makes excellent poli's n now i learnt from her n tried...It came out well...
Here is my moms recipe...

All u need...!!!
~~~~~~~~~~

For Stuffing
------------
1. 1 cup chana dhal (Bengal gram dhal) soaked in water for 2-3 hours and drained.
2. 1 cup jaggery
3. 3/4th cup of Grated coconut
4. 1 1/4 cups of maida flour
5. Cardamon - 2-3 pieces
6. 1 tsp Ghee
7. Pinch of salt
8. 2-3 tsp of oil

How u go on making it...
~~~~~~~~~~~~~~~~~~
1. Pressure cook the chana dhal for 2 whistles. Dont overcook.
2. Add jaggery, coconut, channa dhal and grind them. Dont overgrind to a fine paste. It should be 3/4th ground.
3. Add cardamons to the prepared stuff.
4. Add a pinch of salt to them.
Prepare small balls of this stuffing and keep them aside.

5. For the batter add maida flour, pinch of salt, 2 tsp of oil and enough water to make a soft and sticky dough.

Grease ur hands with oil and take a small portion of the dough and flatten them to the size of ur palm. Now take 1 piece of the stuffing and place it in the middle of the flattened dough and fold them. C that the filling doesnt come out. They should be completely stuffed inside the dough.
Now roll out the dough into thick puris making sure that the filling doesnt come out.

Meanwhile take a non stick tawa. Keep them on a low flame. When it turns hot place the
poli on the tawa pouring ghee around it. Cook on both the sides until brown spots appear.
Serve hot.

Vegetable Cutlet

All thru' the years i've been thinking that cooking is difficult...n then came a day i stepped into the kitchen to try my hands on different recipes...only reason is now tht im married n im forced to..:)..Only after i tried certain dishes did i come to know that cooking is n art..n things seemed to be easier than i imagined...
Now tht i've got the interest in it..trying differnet dishes..sme seems to come out well too..than i imagined...
n sterday was when i tried veg cutlet n to my surprise it seemed to be dam easy n less time consuming...n here u go with the recipe..


All u need..!!!
~~~~~~~~~
For stuffing
------------
Ur choice of vegetables..I used ..1 big potato, Cauliflower, beans, peas..can add carrot, paneer..
1 big onion chopped
Curry leaves
Green Chilli
Turmeric powder
Red Chilli powder
Garam Masala(Optional ...depends on ur tatste)
Cilantro
Ginger Garlic paste - 1 tsp (optional...depends on ur taste)
Salt to taste
Oil

For Dip
-------
Maida flour - 4 tsps
water
Bread - 3 pieces

How u go on making it...
~~~~~~~~~~~~~~~~~~

1. Wash, cut and boil all the vegetables.
2. In a non-stick pan add 2 tsp of veg' oil. Add the chopped onions and fry them till golden brown.
3. Add curry leaves along.
4. Add Ginger Garlic paste along with it and fry till the raw smell eases.(This step is optional)
5. Add all the cooked vegetables with the fried onion and keep frying all of them for 5mins in low flame.
6. Add a pinch of turmeric powder and 1 tsp of red chilli powder(amt depends on ur taste).
7.Add 1 tsp of Garam Masala along with the other powder (optional..)
8. Add salt according to ur taste.
9. Keep frying all these for certain time till the raw smell goes.
Keep this stuffing aside n let them cool down.

10. In a bowl add 1 tsp of Maida flour and mix this well with 10 tsp of water.

11. Toast the bread and make bread crumbs by grinding them.

12. Now make small balls using the veg stuff n flatten them. Dip this in the maida flour and then roll them in bread crumbs. Make 4-5 pieces and place them in a roasting sheet and place them in oven in 400F for 45mins or until gloden brown.
U can deep fry them in oil, as u like.
U can also turn balls into different shapes as u wish.

Veg Cutlet is ready. Serve with tomato sauce or pudin chutni.