Sandwich maker Recipe

Cheese Omlette
INGREDIENTS:
3 eggs, beaten
salt and pepper to taste
onion, chopped (about 3 tablespoons)

Green Chilly chopped- 1 tsp
shredded cheddar cheese, about 1/4 cup
Butter- to grease

Method:
Place a small amount of butter in each of the sandwich maker side.

Preheat about 2 minutes.

mix all the ingredients except cheese together to make the egg mix.

Pour half of the eggs evenly into the hot, buttered side of the machine, top with the cheese, pour remaining eggs on top.
machine, cook for about 2 minutes or until done.

Top with more cheese if desired.

Cheesy Noodle omlette

Ingredients :

Maggi or Ramen Noodles : 1 pack with masala

Onion : 3 finely chopped

Ginger n garlic paste - 1 tbsp

Green chilly - 3 finely chopped

Corriander leaves - for garnishing

butter -for greasing

egg - 4 medium

Cheddar cheese - 2 tbsp (Grated)

salt .

Method :

Cook the noodles as per instruction on pack and keep aside.

Heat a well greased non-stick pan .

Add the onions ,paste ,chilly and saute for a min.

now add the noodles ,salt and egg sit nicely till it is well mixed.

Now sprinkle the cheese on top and also the corriander leaves.

cover and simmer till the eggs are cooked and cheese is runny .

Serve IMMEDIATELY to enjoy the real taste .

Fast 'n' Easy Shakes

Banana Milkshake

Ingredients :

1 Ripe banana

1/4 tsp vanilla essence

1 1/2 cup chilled milk/Skimmed Milk

3 tsp Sugar

Method

In a blender add all the above and run for a min .

Pour and serve .

Chocolate Balls

HomeMade Chocolate /Fudge
Ingredients :
Milk Powder / Skimmed Milk Powder - 1 cup
Powdered / Icing Sugar - 2 1/2 cups
Vanilla Essence- 1/2 tsp
Cocoa(unsweetened) - 2 tbsp
Butter - 2 tbsp

Method
In a pan add 1/4 cup water and sugar ,to make a string consistancy sugar syrup.
Now add the Milk powder and cocoa powder and stir so it doesn't form lumps .
Add the vanilla essence ..keep stirring .
When the mixture starts frothing and forms a ball when dropped into a cup of water add the butter ,stir for a few seconds .
Pour onto a well greased tray / chocolate mould..
after it cools down ,if we want we can make chocolate balls or simply cut it into small squares .
If we are using the mould we can refridgerate it and unmould it .
N.B : The chocolate sets into a biting consistancy ONLY the next day ..
Variations : add Chopped nuts or dry fruits to the mixture .

Easy Chicken stew

Ingredients :

Chicken - 250 gms(bone / Boneless)

Pattai/cinnamon sticks- 5 small pieces

cardomom /yelakai - 5

Fennel seeds /Sombu- 1/2 tsp

Garlic - 5 pods

Coconut milk - 2 cups(1,2 mixed )

Coconut milk - 1 cup ( 3'rd grind )

corriander leaves - a handful

curry leaves - a handful

Small/Pearl onion - 6 - 8 pods

Oil for frying

salt

for Grinding :

Coconut scraping - 1 tbsp

green chilly - 3 ( more for spice)

Method :

In a pressure cooker ,cook the cleaned chicken till a whistle .

Heat oil in a pan ,add the onion ,fry till golden brown .

Now add the spices Cinnamon,Cardomom ,Fennel and also the garlic pods, Fry in oil .

add the ground mixture to the pan .

add the cooked chicken .

add the rest of the coconut milk .heat for 5 min.add salt .(do not boil)

Garnish with Curry leaves n clintaro .

Serve hot with idiappam or chapati .

Nivedyam - Kesari

Ingredients :

Sooji/White Rava - 2 cups

Sugar - 2 cups

Cardamom- crushed(1 tsp)

CashewNut - a Handful

Resins - A handful

Ghee - 1/2 cup

Pachai Kalpooram - 1 v. small pinch

Green/Orange food color a pinch

Method :

Boil 3 cups of water In a Kadhai or non stick pan .

after it boils add the crushed Cardamom ,sugar and Stir well till sugar dissolves .

Mow Add the sooji slowly while stirring so that lumps don't form .

stir slowly add the ghee.

When water evaporates .Cut off the flame .

Roast Cashews and Resins in Ghee(2 tbsp) .

Garnish with the roasted Nuts n Resins.

Vatral Kulambu

Ingredients :
Tamarind : a lemon sized ball / Tamarind paste -3 tsb.
Garlic - 15 pods
small onion - 15(skinned)
curry leaves - a handful
Gingelly oil - 4 tbsp .
3 to 4 Table spoons of Vatral (Manathakkali or Sundakkai or any other Vatral, but in my opinion Sundakkai and Manathakkali are the best tasting Vatrals)
Mustard seeds - 1/2 tsp
Jeerakam - 1 tsp
pepper - 1 tsp
kadala parupu- 1/2 tsp .
turmeric powder - 1/2 tsp
chilly powder -2 tsp
sambhar/pulikulambu powder -2 tsp
brown sugar - 2 tsp
asafoetida powder - to sprinkle
salt - as per taste

Method :
Soak the Tamarind in a little water and extract the juice .

Fry Vatral in little oil till dark brown and keep aside
To this juice add turmeric powder, brown sugar and keep aside .
Heat gingelly oil in a kadhai ..till it turns smoky add mustard seeds ,after it starts sputtering add the jeerakam ,perrper corns,curryleaves ,onion and garlic.
Fry till the onion turns golden brown.
add Vatral which you have fried .
Now add the kept aside juice ,the chilly and kulambu powders .
add a little more water .
Boil it and simmer it till it thickens .
Serve with Hot rice and appalam .

Happy Independance day !!

Happy Independence day to all !

Egg Curry and Chapati

Summer Express Cooking Event

For this event,I have used egg kulambu which takes about 15 - 20 min. depending on how much of the ingredients we already have ready like chopped onions ,ginger garlic paste ,tomato puree etc.I'm doing it the traditional way .Cutting all the necessary prior to cooking .As an accompaniment I'm using ready made chapati ,which we just have to toss slightly in the tawa before serving .

Ingredients :

Onion - 2 big

Tomato - 2 bigGinger - 2 " piece

garlic - 10 pieces

Green chilly - 3

Egg - 3

corriander leaves for garnishing

curry leaves a few

curry pattai - 2 small peices

all spice leaves- 2

egg kulambu powder / Garam masala - 2 tsp

Ghee / oil for frying

Method :

Heat the ghee in a kadhai.

Chop the onion and tomato(1 min)grate the ginger and garlic(30 sec.)

when the ghee is hot ,add the pattai and all spice leaves .stir for a sec .

Now add the onion ,fry till colour changes,now add the chillies, ginger and garlic .Fry till it becomes golden brown .

Now add the tomato and keep frying till the skin leaves the pulp.turn off the flame and put the above in a mixer and make a smooth paste .

Heat ghee in the kadhai and pour the blended mix into it .add the masala powder, salt and a liberal pinch of sugar,mix well.

When the puree turns hot ,Take each egg one by one and carefully break it open as close to the puree as possible .

Do not stir .simmer and cover for 3 min.turn off the flame .

Carefully transfer into a bowl making sre the eggs remain intact .

Garnish with Corriander .

Chapati :

Ingredients :Readymade chapati - 10

Method:Slightly toss the chapati's in the tava before serving .

This express meal takes barely 15 - 20 min. to make, nutritious too as it is a Balanced one.

Cumin Kashayam

Think Spice - Think Cumin Event
Since the purpose of this event is to know the uses of spices I thought I'll post a recipe of cumin with medicinal values .Cumin is an excellent digestive aid ,an appitite stimulant , medicine for cold .
For any and all of these problems ..we get best results if they are taken in the following format.

Ingredients :
Cumin seeds - 2 tbsp
Pepper fresh - 2 tbsp
Ginger - 2 " piece
Thulasi leaves- a handful
Water 3 cups
Brown cane sugar - 3 tbsp
Method :
Dry Roast Cumin and Pepper seperately .
Mash Ginger
Boil water ,add the ginger ,thulasi and the roasted seeds .
Simmer it for 15 to 20 min .
add the sugar and mix till sugar dissolves .
turn off the flame
Let it stand for 1/2 hour .
Drain the kashayam .
We can either drink it as it is or add it to milk and drink .
Taking this once a week relieves us of any kinds of digestive ailments and common cough and colds.

Venkaya Chutney(Onion Chutney)

Ingredients :

Onion - 2 big

Red Chillies(dry) - 5 nos

Salt as per taste

Oil 2 tsp

for seasoning :

mustard seeds - 1/4 tsp

split urad dal -1/4 tsp

curry leaves 6

Method :

Heat oil in kadhai when it is smokey simmer and add onions fry it till it is golden brown .

Now add redchillies and fry for a min.

Grind it in a mixer till smooth adding salt .

Transfer to a small bowl.

Heat a tsp of oil and when it turns smikey add the mustard seeds ,when they start sputtering off the stove and add the urad dal and curry leaves .

Pour the above mix on the chutney in the bowl and mix it .

Chutney is ready !!

Idly Podi(Idly Dosai Milagai Podi)

Ingredients:

Urad dal - 1/2 cup

Kadala Parupu - 1/2 cup

Yellu - 1/2 cup (white for yellow colour podi , Black for brown colour podi)

Red Dry Chillies - 8 (More or less as per our taste)

Asafoetida - 2 pea sizes

Garlic -10 no.(optional)

Salt as per taste

Method:

Roast each ingredient seperately till red (not burnt)

Grind them together with salt .

Immediately transfer to an air tight jar to preserve freshness.

Store it the the freezer compartment for longer aroma and freshness .

A very good combination for Idly and Dosai .

Aadi Ammavasai Samayal.

The new moon day is considered something special in almost all civilizations for one reason or the other. While some civilizations ascribe demonic qualities to this day, others consider this day as auspicious and benevolent.
In Tamil society, the two new moon days which matter most in a calendar year are the Thai Amavasai and Aadi Amavasai. Aadi Amavasai comes in Utharayanam period(generally from middle of January to middle of July) and the Thai Amavasai comes in Dhakshanayanam period( from middle of July to middle of January) The Aadi Amavasai day is specially marked for offering prayers and food to the dead forefathers. One can say that this day can be described as the Indian version of All Souls Day that is celebrated in Roman Catholic Churches.
Hindus believe that the offerings they make during this period of 15 days starting from this new moon day would reach their forefathers and appease them quickly. So the Hindus are expected to perform “Tharpanam” on this day, which is a recitation of certain mantras along with some rituals that would appease the dead forefathers and protect the offsprings of the performer of the Tharpanam.
Taking a holy dip in a river is considered a pre-requisite for performing a Tharpanam, as it is believed that all one’s physical as well as mental impurities are washed away by doing so. This day is celebrated with more religious fervour and Bhakti in different temples, both Vaishnavaite and Saivite, situated in India and elsewhere.

Samayal ,Today we do all the dishes with Naatu kai vegtables like Ladies finger,brinjal,Drumstick,all kinds of gourds.Below are some of the dishes prepared today.

(Above Image courtsey google images)

Parupu payasam

Ingredients:

Moong dal - 3/4 cup(cooked)

Chana dal - 1 tbsp(cooked)

Rice - 2 tbsp(cooked)

Jaggery - 2 cups

Ghee - 1 tbsp

Coconut scrapings - 1 (for making coconut milk)

Cashewnut- 1 tbsp

Coconut pieces - 2 tbsp

Method :

Extract 3 coconut milks.

The way to do this: first take all the scrapings of one coconut and grind it in a mixie with little water.

Then remove the milk by squeezing the ground coconut.

Since this is thick, it is first milk.

Like this remove coconut milk with the same scrapings two more times.

So you must have 3 coconut milks out of which the first will be the thickest, the second slightly thick and the third will be dilute.

keep these aside separately.
Add the coconut milk .

In a kadhai add jaggery and 1/2 cup water and melt the jaggery.

As soon as it melts, add the cooked dals and when it comes to a boil add the first milk and put off the gas immediately (note that after adding coconut milk should not be heated further) for garnishing, roast cashewnut and coconut pieces in ghee and add to the payasam.

Paruppu vadai

Ingredients:

Bengal gram(Kadala parippu) - 2 cups(soaked for 3 hrs and drained for 1 hr)

Onion - 1 no(chopped)

Pearl onions- 10nos(chopped)

Ginger - 1/4" piece(chopped)

Green chiliies - 1 - 2 nos(chopped)

Curry leaves - 10 nos(chopped)

Coriander leaves - A few(chopped)

Salt as to taste

Asafoetida powder 3 pinches

Oil for frying .

Method:

Grind 1 3/4 cup of Bengal gram in a mixer grinder into a coarse form.

Add the remaining 1/4 cup of dal to the ground dal along with all the other ingredients(except oil) and mix well.

Heat oil in a pan or a kadai.

Make balls off the dough and flatten them into the shapes of vadas.

Fry, till they turn brown.

Vendakai(Lady's finger/ okra) and Murungaikai(drumstick) Sambar

Ingredients :
For the Seasoning :
Oil -2 tsp
Mustard seeds - 1 tsp
Curry Leaves-15 nos.
toor dal -1 tsp
Vendhayam-1/2 tsp

Turmeric powder - 1 tsp.

For the sambar:

Vendaikai - 3 nos.(cut into bite sized pieces)

Murungaikai -1 nos(cut at pod intervals)

tomato - 1 big(cut small)

small onion -10 nos(skinned).

Corriander leaves -a handful for garnishing

asafoetida powder - to sprinkle a little

sambar powder - 2tsp

salt to taste

green chilly -3 (slit /chopped)

Toor dal -50 gms

Tamarind- a marble sized ball

Method

Soal the tamarind in water for a few minutes and extract the juice.keep aside

Cook the toor dal Till totally mashed ..no pods seens just a paste .

Cook the vendakai ,tomato and murungakai and onion in a cooker(easier ) till a single whistle .

Heat oil in a kadhai .
When it turns smokey ,First add the mustard seeds .
When they start sputtering add the rest of the ingredients .
Stir well.

now add the cooked dal and vegtables,chilles, add a cup of water ,tamarind extract.

add sambar powder ,salt. simmer 3 minutes .

Sprinkle asafoetida powder and mix throughly .

Garnish with corriander leaves .

serve with rice / idly / dosa /pongal /chapati .

Surakai Kootu

Ingredients :
For the Seasoning :
Oil -2 tsp
Mustard seeds - 1 tsp
Curry Leaves-15 nos.
toor dal -1 tsp
Coconut scraped - 1 1/2 tsp
Turmeric powder - 1 tsp.

To Grind:

Coconut Scrapings - 1/2 Cup

Jeerakam-1 1/2 tsp

Green Chilly- 3(add more or less as per your spicy needs)

For the Kootu
Surakkai- big 2(peeled & cut into cubes)

Corriander leaves to garnish.

Moong dal/pasi paruppu -1/2 cup(cooked till soft)

salt to taste

Method :
Heat oil in a kadhai .
When it turns smokey ,First add the mustard seeds .
When they start sputtering add the rest of the ingredients .
Stir well.Add the suraikai add a little water cover and cook for 3 min.

Now add the ground mixture ,cooked dal and salt.boil for a min,simmer for a min .

Garnish with corriander .

an excellent accompaniment for rice /chapati

Vazhakai Poriyal(Plaintain subzi /Cooked Plantain)

Ingredients :

For the Seasoning :

Oil -2 tsp

Mustard seeds - 1 tsp

Curry Leaves-15 nos.

toor dal -1 tsp

Coconut scraped - 1 1/2 tsp

Turmeric powder - 1 tsp.

Plantain(raw Banana) - big 2

salt as per taste

Method :

Peel and cut the banana into small cubes .

Keep aside .

Heat oil in a kadhai .

When it turns smokey ,First add the mustard seeds .

When they start sputtering add the rest of the ingredients .

Stir well.

Now add the cut plantain and spray a handful of water ,stir once add salt.Cover and cook for 3 minutes ,open the lid and cook till all the water has evaporated.

Garnish with curry leaves .

Chinna Vengayam ,Vellai Poondu Pulikulambu

Ah ! nalla karama ....gama....gama...gama'nu ...chappu kottitu sapida !

A hot and spicy tamarind curry .

A speciality of Soth India !

Ingredients :

Tamarind : a lemon sized ball / Tamarind paste -3 tsb.

Garlic - 15 pods

small onion - 15(skinned)

curry leaves - a handful

Gingelly oil - 4 tbsp .

Tomato -1 big (optional)

Mustard seeds - 1/2 tsp

Jeerakam - 1 tsp

pepper - 1 tsp

kadala parupu- 1/2 tsp .

turmeric powder - 1/2 tsp

chilly powder -2 tsp

sambhar/pulikulambu powder -2 tsp

brown sugar - 2 tsp

asafoetida powder - to sprinkle

salt - as per taste

Method :

Soak the Tamarind in a little water and extract the juice .

To this juice add turmeric powder, brown sugar and keep aside .

Heat gingelly oil in a kadhai ..till it turns smoky add mustard seeds ,after it starts sputtering add the jeerakam ,perrper corns,curryleaves ,onion and garlic.

Fry till the onion turns golden brown.

Add the tomato .

keep frying till the tomato skin leaves the pulp .mash it lightly .

Now add the kept aside juice ,the chilly and kulambu powders .

add a little more water .

Boil it and simmer it till it thickens .

Serve with Hot rice and appalam .

Mango Milkshake

Ingredients :

Mango : 2 (Banganapalli or alphonso or sapata )Cut into small cubes

Milk : 1/2 ltr. ice cold milk

Sugar : 4 tbsp.

Vanilla essence : 1 tsp.

Method :

Blend mango and half the milk in a blender till smooth .

Add sugar n vannila essence .

Blend it once more .

Serve Chilled .

Poori & Masala(potato)

Ingredients :

Whole wheat Flour - 1 cup

Salt - to taste

Sugar a pinch

oil to fry .

Water

Method :

Mix the water into the flour to make a soft dough mixing the salt and sugar .

let it sit for 1 hour (to make it soft)

make small balls of it .

Heat the oil in a kadhai .

Roll the ball in flour ,take it out and roll it with a rolling pin .to make it round n flat .

when the oil is hot put the rolled out dough in the oil ,let it fluff up and turn it once and take it out .

Continue the same for all the balls .Poori Is ready .

Potato Masala:

Ingredients:

Potato 2 boiled skinned and mashed .

Jeerakam 1 tsp

mustard seed 1/4 tsp

oil for frying

turmeric powder a pinch

salt to taste

green chillies 2 chopped finely

ginger a small piece chopped or grated finely .

onion - 1 big also chopped finely .

Method :

Heat a tbsp of oil in a kadhai .

when it is hot add the mustard seeds allow it to pop .

add jeerakam ,turmeric , onion ,ginger ,chllies saute it well .

add the mashed potato add a little water ,salt .heat it well.

Garnish with corriander leaves.

serve hot with the poori .

A Few Useful Articles

Hey Frnds !
I would like to share with u'll a few articles that i found intresting and very useful .
Hope u find it useful too !!.
Warm Regards
Ramkumari

Ven Pongal (Pongal)

Ingredients :

Raw Rice :1 cup

Toor Dal :1/4 cup

Ghee : 3 tbsp

Ginger : 1 small piece Grated

Pepper : 1 Tbsp.(Slightly Crushed)

Jeerakam :1 Tbsp.(Slightly Crushed)

Cashewnut :10 /12

Salt To Taste.

Method :

Add Rice ,Dal to the cooker .Add Adequate water usually 3 per cup of rice since pongal is a little fluffier add 1/2 cup more and for dal 3/4 cup .Cook it in the cooker .

Open after steam stops ,add salt .

Slightly fry the ginger ,pepper and Jeerakam in ghee add to the cooker .

Roast the cashew in ghee and add it .

Add the rest of the ghee (Adds Flavour and taste to the pongal ) .

Serve hot dripping with ghee With Chutnetey and Sambhar .

Apple Milk shake

Ingredients:

Red Apple (Crunchy variety) -2

Cold Milk - 1/2 lt.

Sugar -4 tbsp.(optional)

Vanilla Icecream/Essence (Optional)

Method:

Cut Apple into small pieces so it Grinds well in the blender .

Put It in the blender ,add half the quantity of the milk ,sugar n vanilla essence(1/2 tsp.) .

Blend it till smooth.add the rest of the milk ,run the blender for a sec.

Pour and serve with a dallop of vannila ice cream .

Ennai Kathrikai -A Tamilnadu Curry

Ingredients
Brinjal the small round variety about 10 - 300 gms
Bengal gram dhal - 3 dsp
Black gram dhal - 2 dsp
Dry chillies - 18
Coriander - 3 dsp
Ginger garlic paste- 1 tsp
Asafoetida powder - 1/2 tsp
Salt
Oil - 5 dsp
Tamarind a ball the size of a marble

Method:
Slit the brinjal into 4 with out separating the pieces and with the stalk on. Keep them in salted water. Fry the different dhals, ginger garlic paste ,coriander and chillies in a little oil, powder well and add the asafoetida also. Mix a little salt and water and fill the inside of the brinjal with this. Heat the remaining oil, put the filled brinjal and carefully saute well. Pour, 1 cup of water and allow the curry to simmer. Add 1/2 cup of tamarind water also and when the gravy is thick and coats the brinjal, remove from fire.

Sodhi - A Unique Dish From Tirunelveli

This is one dish that is a specialty of a sect of Tirunvelvelli community.

Ingredients
Coconut milk (canned) - 1.5
Ginger grated - 2 Tbsps ( If you want it spicy add a little more)
Moong Dhal boiled with one pod of Garlic - 1/2 cup
Lime/lemon juice - 1 tbsp
Carrots - 1 cut in long slices
Drum Stick - 1
potato, - 1 cut in cubes
Onion - 1 cut in large cubes
Cabbage - 1/4 of a medium sized cabbaged cut in large pieces.

Ground Mixture
Grated coconut - 1 tbsp
Cumin seeds - 1/4 tsp
Green chilies - 2-3 (depends on how spicy you want it)

Method
Take the 1/2 can of coconut milk and dilute it in water to make one can and let the vegetables cook in the diluted coconut milk.
In the meanwhile take the juice of the grated ginger and set it aside.
Grind the ingredients of the ground mixture.
When the vegetables are tender add the ground mixture and 1/2 can of coconut milk and let it cook for some time. (remember to cook all this in medium to medium low flame).
Now add the cooked dhal ( mash the dhal and garlic well) and the remaining 1/2 can of coconut milk.
Just before you switch off the stove add the ginger juice and cook for a minute and take it off the stove
When Sodhi cools down add salt and lemon juice and temper with mustard and urad dhal
Note: Try not to heat the sodhi and have it with piping hot rice. Sodhi is normally made for lunch as it is a very heavy dish, but it taste awesome the night it is cooked and goes well with plain idiyappam.


Ginger Relish

Ingredients
Ginger cut into tiny pieces - A handful
Tamarind - Size of a lemon soaked in water and take the extract
Coriander seeds - 1/4 tsp
Red chilly - 4
Grated Coconut - 4 tbsps

Method
In oil saute the ginger till it turns brown
Fry the red chilly, Coriander seeds and coconut gratings separately
Grind the ginger along with the items that were fried separately.
Add the thick tamarind extract and salt and let it blend for a second.
In a pan with 2 tbsps oil, temper mustard seeds, Uradh dhal and add the mixture and let it boil for a atleast an hour in medium low.
Just before you take it off the stove, add a tbsp of jaggery.
This relish is definitely made with Sodhi not only coz they pair up well, but because ginger is good for digestion.
Lemme know if you make it and how you like it!

This Recipe was posted originally by Shankari (pic too). The Recipe was precise ,so I just copied and pasted it .

South Indian Filter Coffee

A Good Morning Drink for Most South Indians :)

Ingredients :

Ground Coffee Powder -8 Tsp .

Coffee Filter (Big )

Hot Water - 150 ml

Sugar - 10 Tsp.

Milk - 1 lt.

Method:

Sprinkle 1/4 tsp Sugar in the top half of the coffee Filter (So the Decotion is thick ).

Put the coffee powder on top of the sugar ,press the powder lightly .Pour the hot water on top of it .

Wait for the decotion to seep thro to the bottom part . After all the water has drained to the lower part add More hot Water to the top part of the filter .

Collect Both the Decotion.Mix Them .

Boil Milk .

Add The Decotion and sugar .

Rich Aromatic South Indian Filter Coffee Ready !!!

Egg Paniyaram

A Spicy and tasty Easy to make snack .
Ingredients :

Egg : 2

Pepper, Jeerakam ,Salt :A pinch (Nicely Grinded)

Method :

Break the eggs into a container and add the powdered spices .

Beat Well till mixed nicely.

Heat a Paniyara kal add a small amount of butter or ghee in each hole and pour the mixed egg batter in it .

Cook till eggs are done turning it once .

Serve with Tomato Sauce .

A Great dish for school time snack.

Idly ,Vada ,Sambhar !!!

First The Idly:

For The Batter :

4 Cups Idly Rice(Par Boiled Big Round Rice)

1 Cup Urad Dal(Ulundhu paruppu)

2 Tsp .Methi



Soak The Ingrediants seperatly adding Methi to the Pulse for 12 Hours /Overnight(for soft idly)

Grind each seperately add water(not too much)...don't Grind it to a smooth Paste >The Batter Should be a Littkleand add them together ,blend it with hand ...for the rice to become sour quickly ( A must Condition) keep it in a closed container for another 12 hours for the batter to become Real Fluffy like a bubble .

The batter is now ready for your Fluffy Idly and Moru Moru Dosai .


Idly :
This Part is fairly easy .
Grease the Idly Plates with a little oil ,Pour 1 Tbsp. batter(prepared like abv. ) in each pit .
Fill up all the Idly plates similarly .
Close and steam them .Dip a spoon in them and chk if its done .
Lo !!! Super Soft Idly's ready .


Vada :
Ingredients:
Urad Dal - 1 Cup
Pepper Corn a tsp .
Onion Finely Chopped 2 Tbsp
Ginger Finely Grated 1 Tbsp.
Curry Leaves

Method
Soak Urad Dal for 2 hours min .
Grind it to form a very thick Batter without adding too much water .
Add all the Above Ingredients to it .
Take a Butter Paper,pat a dallop of batter on it .Punch a hole in the center and deep fry the made round,till brown and crispy . Serve with Sambar or Chutney ,Serve Hot .

Ice Lemon Tea -My Version

50 gms fresh ginger
Juice of 1 lime
3 cups water
6 tbsp. sugar
2 Tsp. Tea (powder/leaves)
Method
Wash, peel and grind ginger to a fine paste.
Pass through a clean muslin cloth to extract juice(or use a shredder).
Boil The water .
Add 2 tsp of tea powder .
Close the utensil n leave aside for the tea to brew ,Filter and cool .
Add the sugar,Ginger juice n Lime Juice .Chill and Serve .

A loong Break !!

HiFriends,
I know It's been a very long time since I posted anything new,I collected a few pic as i made them meanwhile ..our everyday Filter coffee ,Chutney n such ...but some recipes i've tried out too but forgot to snap them up ... :( ...But am thinking of taking some pic from the net for those recipes ....Bear with me for my negligence .