Palak Paneer

Ingredients

Palak Panneer

• Palak.............................2 bunches
• Onion.............................2
• Green Chili......................2
• Cumin Seeds...................1 tsp
• Paneer............................1 cup
• Tomatoes........................2
• Chili Powder...................1tsp
• Coriander Seed Powder...1tsp
• Garam Masala.................1/2tsp
• Fresh Cream...................2tsp
• Salt to taste

Method

• Wash and chop the palak.Cook the palak with little water.
• Remove the water and keep.
• Slice the onion and tomatoes.Heat pan with oil add onion and tomatoes and fry.
• Grind all together with palak.
• Heat a pan with oil add cumin seed(you can use garlic too),slit red chili,chopped onion and fry them.
• Add chili powder ,salt, coriander seed powder and garam masala .When fired add ground paste, add the palak water into the mixture.Allow it to boil.
• Mix the paneer cubes..
• Remove from the fir add cream.(add grated cheese too) .Serve with rice/chapathi.

Mudira Chutney (Horsegram Chutney)

Mudira is very good for health. we make mudira puzhukku for kanji. Here I am giving the mudira chutney.

Ingredients

• Mudira.........................1/4 cup
• Red Chili......................6
• Urad Dhal....................2 tsp
• Asafoetida...................1/4 tsp
• Tamarind Paste............1 tsp
• Mustard Seeds............1 tsp
• Curry Leaves...............few
• Grated Coconut.........1 cup

Method

• Roast the mudira till it becomes brown. Fry the chili and  dhal.Grind mudira ,dhal and chili. 
• Then add tamarind, curry leaves salt, asafoetida and coconut. 
• Mix well and transfer to a bowl.Heat  a pan with oil add mustard seeds.
• When it splutters add to the chutney. 
• This mudira chutney goes with rice, dosa,idli and chapathi

Badusha ( Diwali Sweet)

Ingredients

Badusha

• Maida......................1/2 kg
• Dalda/Ghee..............200 gm
• Yogurt.....................50 gm
• Sugar.....................1 and 1/2 kg
• Baking powder.......1/2 tsp
• Salt to taste

Method

• Mix maida,baking powder, yogurt,ghee, salt and make a thick dough.
• Cover and keep the dough in fridge for about 2 hours.
• Heat oil or ghee to fry. Take little ball sized dough roll in the hand and flatten little and press at the center by the thumb.
• Drop them  in the hot oil and fry them till they are golden.
• Heat a pan with little water add the sugar and boil till it turns into one consistency.
• Drop the cooled badushas one by one.
• Keep in syrup about 15 minutes.
• Then take them out and keep them in a tray
• .You can see that all the badushas are coated by the sugar syrup.

Oats Pongal ( Oats Kichadi)

Oats Pongal.
My husband takes oats everyday.I want to try different varieties. This  time I tried with pasiparippu and it came out very well. My husband loved it.

Ingredients

• Oats...........................................1 cup
• Pasi parippu(Split Moong Dhal)...1 cup
• Pepper/Cumin Seed Powder.....1tsp
• Cashew Nuts.........................few
• Cumin Seeds........................1tsp
• Ghee.....................................1 tbsp
• Chopped Ginger...................1tsp
• Chopped Green Chili...............1 tsp

Method

• Roast the dhal and oats for about 5 to 7 minutes.
• Pressure cook them with enough water, salt and pepper/cumin seed powder.
• Heat a pan with ghee add cumin seed powder,cashew nuts, curry leaves,ginger and green chili. 
• When it fried add to the pongal.
• 
  
• ( Roast both dhal and oats separately and cook only moong dhal first and then add the oats and boil few more minutes).

Lemon Pickle

Ingredients

Lemons.................10

Chili Powder.........4 tbsp

Asafoetida.............1 tsp

Sesame Oil..............3 tbsp

Methi  Powder........1tsp  

Mustard Seeds.........1tsp 

Salt to Taste



Lemon Pickle

Method

Take the lemon juice from five lemons. 

Cut the lemons into pieces.

Add salt, lemon juice, chili powder, asafoetida and methi powder and mix well. 

Heat a pan and add mustard seeds and oil. 

When it splutters add to the pickle...Mix well and keep in a airtight bottle.

Medu Vada

Medu Vada

Medu Vada

Ingredients

• Urad Dhal............................2 cups
• Rice.....................................2 tbsp
• Chopped Curry Leaves..........few
• Asafoetida.............................1 tsp
• Pepper Corns.........................1 tsp
• Chopped Ginger ....................1 stsp
• Salt to Taste

Method

• Soak the dhal and rice for about 5 hours. 
• Drain all the water grind it with pepper  and salt in food processor or wet grinder.
• If needed add very little water.The dough should be fluffy.
• Dip your hand in water, take little dough, spread it, and make a hole in the middle and drop them into the hot oil. let it fry one side and turn the other side.
• You can add chopped onions and coconut pieces in the batter and make vada.

Ulundhu Kozhakattai

Ulundu Kozhakattai

Ingredients

Urad Dhal…………….. 1 cup

Green Chilies………….3

Grated Coconut………. half cup

Ginger………………. 1 piece

Curry Leaves…………. few

Mustard Seeds……… 1tsp

Rice Flour………… ..1 cup

Water………………..1/2 cup

Oil ………………… 1 tsp

Salt ………………….1 tsp

Asafoetida……………half tsp

Green Chili...................2

Method

Ulundhu Kozhakattai

Soak the dhal for an hour and grind coarsely with chili and salt. 

Steam this mixture for 10 minutes.

Heat a pan with oil add mustard seeds,curry leaves,chopped ginger asafoetida and when mustard crackle add the steamed mixture and stir well.. 

Add coconut,chili and curry leaves and make small balls and keep. 

Boil the water in a pan and add oil, salt and rice flour,. 

Stir well with out forming lumps. 

When it becomes thick dough,cover and keep.

Knead the dough with little oil till it becomes smooth.

Make cups and place this dhal pournam and cover them. 

Steam all the kozhakattais for 10 minutes.

Vegetable Pulav

Ingredients

• Basmati Rice.............1 cup
• Water.......................2 cups
• Cumin Seeds............1 tsp
• Bay Leaves..............1
• Clove.......................4
• Cardamom...............4
• Potato......................1
• Carrot......................1
• Peas........................1/4 cup
• Beans......................10
• Bell Pepper............1/2
• Ginger Grated...........1 tsp
• Garam Masala...........1 tsp
• Green Chili.................2
• Coriander Leaves......few
• Cashew Nuts..............few
• Salt to taste

 

Method

Vegetable Pulav

• Chop the vegetables.
• Cut the potato into small cubes.
• Heat a pan with oil add cloves, cardamom, bay leaves and cumin seeds.
• When it is done add the rice and add all the vegetables and fry a little add the rice and fry 5 more minutes.
• Add water, salt and  garam masala.
• Cover the pan and cook.
• When the rice is done sprinkle the roasted cashew nuts and coriander leaves.

Muringakai Elai Dosa(Drumstick leaves Dosa)

Muringakai Elai Dosa

Ingredients

• Muringakai Elai.........1 cup
• Raw Rice......................2 cups
• Grated Coconut.........1/2 cup
• Salt to Taste

Method

Mutingakai elai Dosa

• Soak the rice for 3 hours and grind with coconut to a nice paste. 
• Add salt and the washed leaves. heat a pan , apply oil and make dosas.
• Serve this very tasty dosas with coconut chutney.

Ellu Thogayal/Sesame Chutney

Ellu Thogayal

Ingredients

• Ellu(Sesame Seeds)…1 cup
• Red Chili……………..4
• Tamarind…………….1/2 tsp
• Salt to Taste 

Method

• Fry the sesame seeds with out oil. 
• Grind all together with salt adding little water.