Marinated Kathirikkai

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Ingredients:

1. Big Purple Kathirikkai – 1

2. Red Chilli Powder – 2 tspn

3. Garam Masala Powder – 1 tspn

4. Curd – 1/2 Cup

5. Salt – 1 tspn

Marination:

1. Mix Red Chilli powder, garam masala powder, curd and salt and keep it aside.

2. Cut Kathirikkai into thin round slices.

3. Paste the above mixture on both sides of each Kathirikkai slice and leave it aside for an hour.

On the Stove:

1. Heat dosa pan.

2. Toast each marinated Kathirikkai slice separately on the dosa pan with 2 drops oil. Toast both sides till brinjal gets cooked.

Serve Hot.

(Tip : Toast brinjal just before eating. Otherwise, it will be soggy, if toasted earlier)

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Chilli Corn Clear Soup

wordpress_cornsoupIngredients:

Corn – 1 Cup

Red Chillies – 6-7

Vinegar – 1 tbspn

Salt – 2 tspn

Garlic – 10

Ginger – 1 inch

Butter – 1 tspn

Corn Flour – 1 tbspn

Pre – Cooking:

1. Grind Red Chillies to a fine paste, with water.

2. Chop garlic and ginger into fine pieces.

3. Pressure cook corn.

On the Stove:

1. Heat Butter in a pan.

2. Fry finely chopped ginger and garlic.

3. Add chilli paste and fry.

4. Add salt and vinegar and boil.

5. Mix corn flour in water and add to the soup mixture. Boil till the soup thickens.

6. Add boiled corn in the end.

7. Serve Hot.

Great for cold weather!:)

 

Vazhappo Vadai

vazhappo_vadaiIngredients:

Kadala Paruppu – 200g

Vazhappo – 1 (3/4th for grinding and 1/4th for garnishing)

Red Chillies – 6

Powdered Salt – 1.5 tspn

Finely cut Coriander leaves – to garnish

Saunf – 1 tspn

Jeera – 1 tspn

To soak:

Soak Kadala Paruppu in water for 2 hours.

To cut:

1. Cut vazhappo into 1 cm pieces. (Keep aside few pieces for garnishing)

To grind:

1. Grind soaked kadala paruppu, red chillies, salt, saunf, jeera and cut vazhappo in a mixie to a coarse consistency.

Tip : Do not add water

2. Add finely cut coriander leaves and finely cut vazhappo to the ground mixture and mix well.

Tip: Add 2-3 tspn of rice flour if you think the ground mixture is watery.

On the stove:

1. Heat Oil in a pan.

2. Wet your left palm with water. Make balls of the vadai mixture and press it on your left palm using your right hand.

3. Deep fry the pressed balls till golden brown.

4. Serve hot.

Tomato Biriyani

tomato-basket

Ingredients:

Basmati Rice – 200 g

Tomatoes – 1/2 Kilo

Onion – 1/4 kilo

Mint leaves – 1 Cup

Coriander leaves – 1 Cup

R.Chillies – 5-6

Grated Coconut – 3 tbspn

Rock Salt – 3/4 tspn or powdered salt – 1 1/2 tspn

Clove – 2 nos

Cinnamon – 1 inch

Ghee and Oil

To Grind:

Grind R.Chillies, Grated coconut and salt without water. Keep it aside.

To wash & cut:

1. Wash basmati rice once.

2. Wash Mint leaves well.

3. Wash coriander leaves and cut them into 2 inch pieces.

4. Cut tomatoes length wise.

5. Cut onions length wise.

On the Stove:

1. Heat Oil in a pan.

2. When oil heats, add cloves and cinnamon.

3. Add cut onions and fry till pink.

4. Add cut tomatoes and fry for 2 minutes.

5. Add mint leaves and coriander leaves and mix.

6. Add the ground red chilli coconut mixture and mix.

7. Finally add Basmati rice and mix just once. (After adding basmati rice, do not mix too many times because the rice will break)

8. Add ghee and mix once.

9. Add water 1:2 and pressure cook for 10 minutes or 5 whistles.

Serve Hot.

Easy Rava Dosa

sooji

Ingredients:

Rava – 100 g

Rice flour – 200 g

Maida – 100 g

Powder Salt – 2 tspn

G.Chillies – 1 – 2 (Cut to small pieces)

Jeera – 1 -2 tspn

Whole Pepper – 10 -15 nos

Important : Soak Rava in water for 6-7 hours.

Process to make the maavu:

1. Mix all the above powders in a vessel.

2. Add jeera, pepper and G.Chillie pieces.

3. Pour enough water and mix so that there are no lumps.

4. Garnish with Curry leaves and Coriander leaves.

Simple right?!!

5. Make crispy dosas.

Instant Maida Dosa

maida2

Ingredients:

Maida – 200 g

Rice flour – 200 g

Powder Salt – 2 tspn

G.Chillies – 1 – 2 (Cut to small pieces)

Jeera – 1 -2 tspn

Process to make the maavu:

1. Mix all the above powders in a vessel.

2. Add jeera and G.Chillie pieces.

3. Pour enough water and mix so that there are no lumps.

4. Garnish with Curry leaves and Coriander leaves.

Easy dosa right!?

5. Make crispy dosas.

Instant Godhumai Dosa

wheatflour

Ingredients:

Godhumai (Wheat Flour) – 200 g

Rice flour – 200 g

Powder Salt – 2 tspn

R.Chilli Powder – 1 tspn

asafetida – a pinch

Process to make the maavu:

1. Mix all the above powders in a vessel.

2. Pour enough water and mix so that there are no lumps.

3. Garnish with Curry leaves and Coriander leaves.

That’s it! You are good to go…

4. Make crispy dosas.

Vazhathandu Dosa

vazhathandu

Ingredients:

Vazhathandu – 1 foot long

Idli Rice (Pulunghazh Arisi) – 200 g

Raw Rice (Patcharisi) – 200g

R.Chillies – 6 – 8

Tamarind Water – 3-4 tspn (if thick) or 10 tspn (if watery)

Rock Salt – 1 1/2 tspn

To Soak:

Soak Idli Rice and Raw Rice for 4 hours.

Tip to cut vazhathandu:

1. When cutting vazhathandu, try to remove the thread inside by roatating the piece.

2. Drop the pieces in water which has 2 tspns of curd.

To Grind in the mixie:

1. Grind Vazhathandu pieces, Red chillies, salt, tamarind water in a mixie. (We grind it in the mixie first because vazhathandu doesn’t grind smooth in the grinder if put directly as pieces)

To Grind in the Grinder:

1. Start the grinder. When the drum is rotating, add soaked Idli Rice & Raw Rice.

2. Add the ground vazhathandu mixture to this.

3. Grind everything for 30 minutes till the mixture is smooth.

4. Transfer the mixture (dosa maavu) to another vessel. Garnish with Curry leaves, Coriander and mustard seeds.

5. This maavu can be used to make dosas immediately. Does not need overnight fermenting.

6. Make crispy dosas.

Pattani Sundal

imagesCA74EEXSIngredients:

Pattani – 1/2 Kilo

G.Chillies – 1-2

Salt – 1 tspn

Lemon – 1

Grated Coconut – 2 tbspn

Pre – Cooking:

1. Boil pattani with water and salt.

2. Run G.Chillies ans salt in a mixie.

On the Stove:

1. Heat Oil in a pan. Add mustard seeds and curry leaves and let them splatter.

2. Add boiled pattani without water and mix.

3. Add ground G.Chillies and mix.

4. Squeeze lime juice in this mixture.

5. Garnish with grated coconut.

(Same method can be used to make Channa Sundal (Channa has to be soaked overnight in water) & Motchai Sundal)

Kathirikkai Poriyal

brinjal

Ingredients:

Kathirikkai – 1/2 Kilo

Salt – 1-2 tspn

Red Chilli Powder – 2 tspn

Turmeric Powder – 1 tspn

Curd – 1 Cup

Pre – Cooking:

Mix all the above ingredients and keep it aside for half an hour.

On the Stove:

1. Heat Oil in a pan. Add Mustard seeds and curry leaves.

2. Add the soaked mixture and mix well. Simmer heat.

3. Close pan with a lid and open and check on it every 1 minute.

4. Keep mixing till Kathirikkai gets cooked.

Serve Hot.