Tomato Garlic Chutney

Tomato garlic chutney is a slight variation of the regular tomato chutney/thokku. Generally we won't add garlic in thokku. But few garlic pods with tomato tastes good. Try it out!
Serves : 2

Ingredients:

Tomato - 2 (big)

Garlic - 5 to 8 (medium size) pods

Red chilli - 3

Salt - as needed

Fenugreek seeds - 10 nos (crush it in muncher)

Seasoning:

Gingelly oil

Mustard

Curry leaves

Method:

Roughly chop tomatoes and garlic. Add to mixer with red chilli and salt. Grind it to a smooth paste without adding water. 

Heat gingelly oil in a pan and add mustard. When it splutters, add curry leaves. Then, add tomato paste and let it boil for 5 minutes. At this time, add crushed fenugreek seeds and mix well. Close the pan and let it boil till oil oozes out. 

You can also refrigerate this as a thokku for one week if enough oil is added. Tastes yummy with idly/dosa/ven pongal/kichadi/upma. 

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Ellu Chutney (White sesame seeds chutney)

Ellu chutney was kind of new to me when I first heard people saying it. So I tried this in the same way as peanut chutney. It turned out good and I liked it. 

Serves : 2

Ingredients:

White sesame seeds - 1/4 cup

Coconut - 6 pieces

Red chilli - 2

Salt - as needed

Seasoning:

Oil

Mustard

Urad dhal

Curry leaves

Method:

Dry roast sesame seeds till it starts to splutter(do not dark roast it). Add this to mixer along with, red chilli, salt and coconut. Grind to a smooth paste.

Heat oil in a pan and add mustard. When it splutters, add urad dhal and curry leaves to it. Pour this to the chutney and serve with dosa/idly.

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Methi Matar Malai

This is a dish from Punjabi cuisine. It is usually served with roti/chapathi/naan varieties. The dish will be in a very creamy form looking rich. Methi leaves have got a very good nutritional value. Also, it helps in reducing cholesterol and blood sugar levels. We can have 5 to 10 methi seeds with a cup of water in empty stomach once in a week. This helps to reduce the internal body heat. Now, let's check out how to prepare this recipe.

Serves: 3

Ingredients:

Methi leaves - 1 cup
Onion - 1 (finely chopped)
Ginger garlic paste - 1 sp
Green peas - 1/2 cup
Milk - 1 to 1.25 cups

To grind:

Onion - 1/2 cup
Green chilli - 2 (big)
Cashew - 10 to 15
Cinnamon - 1 small piece
Cloves - 2
Cardamom - 1

Seasoning:

Oil
Cumin seeds - 1 sp

Method:

Roughly chop the onion given under "to grind" section and let it boil in water till it changes color. Soak cashew in water for 20 minutes. Boil green peas in water with a pinch of salt. Wash and chop methi leaves.

Drain the onion and add to mixer along with cashew, green chilli, cinnamon, cloves and cardamom. Grind it to a smooth paste and keep aside.

Heat oil in a pan and add cumin seeds. When it splutters, add chopped onions and ginger garlic paste. Saute till the raw smell goes. Now, add chopped methi leaves and saute till it wilts well.

Now, add the ground paste to it and cook till the raw smell is gone. At this point, add milk, green peas and salt. Mix well. Add water if needed to get the gravy consistency. Boil it for few minutes and turn off the flame when it starts thickening.

Methi matar malai is ready to be served with roti/chapathi/paratha.

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Andhra Brinjal Curry

Brinjals can be made in different forms. This dish is a famous one from Andhra. We prepare this by adding peanuts and sesame seeds. This is surely a treat for brinjal lovers and for people who love spicy food. The real taste comes out only when it is cooked in low flame. For the whole process, it took nearly 1 hour and 30 minutes for me. First time, when I did it in a hurry within 40 minutes, this came out as a mess. But the second trip, I got it right. So, patience is very important. Let's now learn how to prepare this dish.

Serves : 2

Ingredients:

Brinjal - 8 nos. (small)

Chilli powder - 1/4 sp

Turmeric powder - a pinch

Salt - as needed

To grind:

Cumin seeds - 1/2 sp

Fenugreek seeds - 1/4 sp

Peanuts - 1 sp

Coriander seeds - 1 sp

White sesame seeds - 1/2 sp (do not add more, as it will give a bitter taste when boiling)

Coconut - 2 pcs

For gravy:

Oil

Mustard - 1/2 sp

Cumin seeds - 1/2 sp

Bay leaf - 1
Red chilli - 4 to 5 (add according to the spice needed)

Curry leaves

Hing - a pinch
Tamarind - small lemon size (do not add more, as, it will give a tangy taste)
Chilli powder - 1 sp
Turmeric powder - 1/4 sp
Garam masala - 1/2 sp
Salt - as needed

Method:

In a cup, add chilli powder, turmeric powder and salt along with a little water to make a paste. Slit the brinjals to half its length crosswise and apply the paste inside it. Heat oil in a pan and shallow fry these in low flame till it is half cooked. That will nearly take 20 minutes. 

Heat one spoon of oil and add ingredients given under 'to grind' section. Fry these well till peanuts starts changing color (it should not turn dark). Grind this to a fine paste.

Extract tamarind juice and keep aside.

Heat oil in a pan and add mustard. When it splutters, add cumin seeds, bay leaf, curry leaves, hing and red chilli. Saute it well. Add the ground paste and mix well. Saute for 10 minutes. 

Now, add tamarind water. Stir well and then, add chilli powder, turmeric powder, garam masala and salt. Mix all together and add enough water. 

Add the brinjals that are shallow fried to this mixture. Stir carefully without breaking brinjals. Close pan and allow it to cook under low flame for nearly 40 minutes. Keep stirring occasionally. Add enough water, so that, when it boils we get a gravy. 

Once brinjals are cooked, garnish with coriander leaves and serve this hot with mint pulao/rasam/curd rice/plain rice.

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Paneer Bhurji

Paneer Bhurji is a famous dish from Indian cuisine. It tastes so good with any type of bread/parathas or even just plain as a snack. Paneer is an all-time favorite for many people of different ages, especially kids. This dish is done using scrambled paneer. Let's see how to prepare this dish.

Serves : 2

Ingredients:

Paneer - 250 gms

Onion - 2

Tomato - 1

Green chilli - 1

Chilli powder - 1 sp

Turmeric powder - 1/4 sp

Salt - as needed

Chat powder - 1/2 sp
Garam masala powder - 1/4 sp

Coriander leaves

Curry leaves

Cumin seeds - 1/4 sp

Method:

Grate paneer into crumbles and keep it aside. Finely chop onions, tomatoes, green chilli and ginger.

Heat oil in a pan and add cumin seeds. When it splutters, add chopped onions, green chilli, ginger and curry leaves. Saute till it becomes transparent. Now add the chopped tomatoes. Saute well.

Add chilli powder, turmeric powder, salt and chat powder to it. Mix all together and add little water. Close lid and let it boil for 2 minutes or till water reduces. Add paneer crumbles to it and mix well.

After it is cooked for few more minutes, add garam masala powder and turn off. Garnish with coriander leaves and serve hot!

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Onion Pakoda

Onion Pakoda is a famous snack that can be found in most Indian shops. I love to eat this on a rainy day, enjoying a movie with family at home :) It just takes few minutes to prepare this. Sip a cup of tea and munch this snack for chit-chat and enjoy the pleasant evening. Now, we will see how to make this.

Serves : 2 to 3

Yields : 15 to 20

Ingredients:

Onion - 2 (big)
Gram flour - 1/2 cup
Rice flour - 1/4 cup
Ginger - 1 inch
Chilli powder - 1/2 sp
Curry leaves - 1 sprig
Coriander leaves
Salt - as needed
Oil

Method:

Add thinly sliced onions, finely chopped curry leaves, chopped coriander leaves, gram flour, rice flour, grated ginger, chilli powder and salt in a bowl. Mix well together and add few drops of water if needed. Rest it for 20 minutes.

Heat oil in a kadai. Take a small portion of mix from bowl and drop few fritters into kadai in a batch of 4 to 5. When it becomes golden brown on one side, turn it to other side. Once it turns golden brown, remove from kadai and keep in a tissue. Serve hot with a cup of tea on a rainy evening!!!

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Samba Rava Adai

Samba Rava (wheat rava) is the best food for those who are on diet or diabetic people. Weight watchers can eat this samba rava, as, it is very low in fat and rich in protein and fiber. Along with this if you need still more healthier add on, you can add red puttu rice or when grinding jus add red rice puttu flour. Ragi flour can also be added to it when grinding. These are all variations that can be done. Let's see how to do adai with just wheat rava alone without any add-on.

Serves : 2

Yields : 12 to 14 nos. of adai

Ingredients:

Wheat rava - 1/2 cup
Toor dhal - 1/4 cup
Moong dhal - 2 sp
Channa dhal - 2 sp
Urad dhal - 2 sp
Red chilli - 2
Salt - as needed

Seasoning:

Onion - 1
Green chilli - 1
Curry leaves
Mustard
Cumin seeds - 1/2 sp
Salt - a pinch
Oil

Method:

Wash and soak all dhal and red chilli for 3 to 4 hours. Soak wheat rava with just enough water for 1 hour. Grind dhal, salt and red chilli in a mixer to a coarse paste. Add wheat rava and grind it for just a second (Just turn on and off the mixer). Transfer it to a bowl.

Heat oil in a pan and add mustard. When it splutters, add cumin seeds, curry leaves, chopped onions and green chilli. Saute till onion turns pink. Add a pinch of salt for onions alone. Mix well. Add this to the batter prepared. Mix all together.

Heat a tawa and sprinkle oil on it. Pour a laddle of batter to it and spread slowly to a small round. Add few drops of oil to its sides and let it cook. Once cooked on one side, flip over the adai to other side and let it cook for few minutes. When it is cooked, serve with any chutney/sugar/sambar.

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Brinjal Gothsu

Brinjal Gothsu is a South Indian side dish for idly/ven pongal. It takes only few minutes to prepare this with all simple ingredients. I learnt this recipe from my aunt. Let's now see how to prepare this.

Serves : 3

Ingredients:

Brinjal - 2
Moong dhal - 1/2 cup
Tomato - 1
Hing - a pinch
Turmeric powder -  a pinch

Seasoning:

Oil
Mustard
Cumin seeds
Shallots - 8
Garlic - 4 pods
Red chilli - 2
Curry leaves
Coriander leaves
Salt - as needed

Method:

In a pressure cooker, add washed dhal, chopped tomato, chopped brinjal, hing and turmeric powder along with 2 cups of water. Pressure cook for 2 whistles (You can also cook in pan by closing lid till it gets cooked).

Heat oil in a pan and add mustard. When it splutters, add cumin seeds, red chilli, sliced shallots, chopped garlic and curry leaves. Saute for few minutes till onion turns pink. Then add the cooked brinjal with dhal to this pan. Add salt and let it boil. If needed, add more water. When it boils well, turn off the flame. Garnish with coriander leaves. Serve hot with ven pongal/idly.

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Jeeraga Kuzhambu

It is one among the most traditional Tamil Nadu style recipe. Cumin seeds has great medicinal benefits. This recipe is very simple to prepare. This can be served with rice or can be used as side dish for ven pongal, idly or dosa.

Ingredients:

Cumin seeds - 2 sp
Tamarind - lemon size
Shallots - 6
Garlic - 8 pods
Sambar powder - 1 1/2 sp
Turmeric powder - 1/4 sp
Salt - as  needed
Jaggery - 1/2 sp

Seasoning:

Sesame oil
Mustard
Fenugreek seeds - 1/2 sp
Red Chilli - 1
Curry leaves

Method:

Soak tamarind in water for 15 minutes and extract juice from it. Cut garlic and onion to slices and keep ready. Dry roast cumin seeds in a pan and grind it to a powder.

Heat oil in a pan and add mustard. When it splutters, add fenugreek seeds, red chilli and curry leaves. Saute well. Add onions and garlic. Stir well till onions get transparent. Add sambar powder, turmeric powder and salt to it. Saute all together.

Add the tamarind extract to it. Let it boil for 5 minutes. Now, add the ground cumin powder to it. Mix well and close lid. Let it boil for about 15 to 20 minutes, till it becomes thick. Finally, add grated jaggery and mix well. Jeeraga kuzhambu is ready to serve now.

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Kara kozhukattai (Uppu Urundai)

Uppu urundai or kara kozhukattai is a steamed snack. Since it is steamed, it reminds us that it is healthy too!! My mother used to make this during my college days for snack. I love it. Let's see how to make that now.

Ingredients:

Idly rice - 1 cup
Water - as needed
Salt - as needed

Seasoning:

Oil
Mustard - 1/2 sp
Urad dhal - 1 sp
Channa dhal - 1 sp
Red chilli - 5
Curry leaves
Hing - a pinch

Method:

Wash and soak rice for 2 to 3 hours. Grind it to a coarse batter with needed salt and water. It should be in idly batter consistency.

Heat oil in a pan and add mustard. When it splutters, add urad dhal, channa dhal, red chilli, hing and curry leaves. Saute well. When dhal starts turning brown, add the ground batter to it and mix well in medium flame. When batter turns to a firm mixture, turn off flame. It should be in the form to hold together to make balls. Once the mixture cools down, make small balls.

Heat steamer pot with 1/4 inch water. Grease idly plates with oil and place these balls over it. When water in steamer pot starts boiling, keep the plates inside and close lid. Steam it for 10 minutes in medium flame and 2 minutes in low flame. Rice dumplings are ready to serve with any chutney.

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Semiya (Vermicelli) Adai

With semiya, we usually do upma/payasam. We can even do snack with semiya. Semiya adai is an easy to make dish which we can have as evening snack. Let's check how to prepare that.

Ingredients:

Semiya (Vermicelli) - 1 cup

Curd - 1 cup

Rice flour - 1 cup

Onion - 1

Green chilli - 1

Chilli powder - 1/2 sp

Salt - as needed

Coriander leaves

Oil

Method:

Heat one spoon oil in a pan and roast vermicelli till it starts turning golden brown. It should not get dark. Beat curd in bowl and have ready. Add roasted vermicelli to that and add rice flour. Mix well and let it rest for 30 minutes.

In the mean time, chop onions and green chilli. Add these to the batter along with, salt and chilli powder. Mix well. Add a little water if it is too thick. Batter should not be watery.

Heat tawa and pour a laddle full of batter. Spread it to a little round. Add oil to its sides and sprinkle coriander leaves on top of it. When it is cooked on one side, flip over to other side and let it cook. Once its done, serve hot with tomato ketchup. Simple snack is ready!

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Vegetable Uthappam

Uthappam is an excellent dish that can be made either plain or with onions. Here let us look how to do with vegetables. Kids will love this colorful dish and also it is very healthy as they are eating vegetables with it.

Ingredients:

Dosa batter - 2 cups

Carrot - 1

Beans - 3

Water

Salt - as needed

Pepper powder - 1/2 sp

Oil

Method:

Finely chop the vegetables and let it boil in water with salt till its cooked. Drain and keep the vegetables aside.

Heat a tawa, grease with oil and pour a laddle full of dosa batter and make a small round. It should be thick (not thin like dosa). Add few drops of oil on the sides. Now, top the dosa with cooked vegetables and sprinkle pepper powder over it. When its cooked on one side, using a spatula, turn it to other side and let it cook for few more minutes. When its done, remove from tawa.

Serve this colorful vegetable uthappam with any chutney/sambhar.

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Gobi Pepper Fry

Cauliflower is a very versatile dish that can be done in many different ways. It can be made as curry, korma, rice, fry or manchurians. Also, the combination of ingredients goes different. It can be varieties of sauce, spices, garlic, honey and it goes on. Here let's see how to make gobi pepper fry.

Ingredients:

Cauliflower - 1 (medium sized)
Cumin seeds - 1 sp
Red chilli - 1
Ginger - 1/2 inch
Garlic - 4 to 5 pods
Pepper powder - 3/4 sp
Chilli powder - 1/2 sp
Turmeric powder - 1/4 sp
Salt - as needed
Curry leaves
Coriander leaves

Method:

Cut cauliflower into small florets. Add these to a vessel filled with water, salt and turmeric powder. Allow it to boil for 5 minutes. This is done to kill any worms if present in florets. Drain the water and keep aside.

Heat oil in a pan and add cumin seeds. When it splutters add curry leaves, red chilli, finely chopped ginger and garlic. Saute for few minutes in medium flame till raw smell goes. Now, add cauliflower and mix well. Add chilli powder, turmeric powder and salt. Saute till all gets mixed together. Add 1/2 cup of water and close lid. Let it cook for few minutes. Keep stirring in between. Once it is cooked and water evaporates, add pepper powder and coriander leaves. Stir well for 2 minutes and turn off flame.

Serve this with sambar/rasam/curd/jeera rice.

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Mint Chutney

Mint chutney is a best used as side dish for idly/dosa. It is very easy and tastes fresh. This can be used as a bread spread when coconut is not used (like coriander chutney)

Ingredients:

Mint leaves - 1 bunch
Urad dhal - 2 sp
Salt - as needed
Red chilli - 3
Tamarind - a pinch
Ginger - small piece

Seasoning:

Oil
Mustard
Urad dhal
Curry leaves

Method:

Wash mint leaves 2 times. Heat oil in a pan, add urad dhal and red chilli. Saute till it turns golden brown. Add tamarind and ginger. Saute for one minute. Turn off the flame and add mint leaves. Saute well and add to a mixer. Add salt to it. Grind to a smooth paste.

Heat oil in pan, add mustard. When it splutters, add urad dhal and curry leaves. Saute till golden brown and add to the chutney. Mint chutney is ready!!!

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Vegetable Momos

Momos are dish from Nepal and Tibet. It is done with All Purpose Flour (APF). These dumplings can be made with either vegetable stuffing or any non-vegetarian stuffing. Being steamed, it is considered to be a healthy snack. Let's check how to do vegetable momos.

Ingredients:

For dough:

All purpose flour (APF) - 1 cup
Salt - as needed for dough
Water - 1/2 cup
Oil - 1/2 sp

For stuffing:

Carrot - 2
Beans - 5
Peas - 15 nos
Corn - 15 nos
Capsicum - 1/2
Garlic - 5 pods
Ginger - 1/2 inch piece
Turmeric powder - 1/4 sp
Salt - as needed
Chilli powder - 1/4 sp
Cumin powder - 1/4 sp
Pepper powder - 1/4 sp
Coriander leaves
Oil

Method:

Mix APF and salt with needed water to a soft dough. Add 1/2 spoon of oil to dough and mix well. Let it set aside for 30 minutes.

Finely chop all vegetables and keep ready. Heat oil in a pan. Add ginger and garlic to it and saute till raw smell goes. Then add all vegetables one by one. Saute well. Add salt, turmeric powder, chilli powder and cumin powder. Mix well. Sprinkle water and close lid. Let it cook for 5 minutes. Add pepper powder and coriander leaves once cooked. Saute for 2 more minutes. Turn off flame.

Take the dough and make small balls. Make a round using a rolling pin to size of poori. (3 to 4 inches diameter). Fill in the stuffing. Seal it carefully by bringing all sides together. Repeat the same for all balls.

In a steamer, add water and bring it to boil. Grease steamer plates/idly plates with oil and place these momos on it. Once water starts boiling, keep the plates inside steamer and close lid. Let it steam in medium flame for 10 minutes. Turn off the flame and leave for 2 more minutes.

Serve these vegetable momos with hot and sweet chilli sauce.

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Paruppu Thogayal

 Paruppu thogayal is a spicy chutney like recipe. This can be taken with rice or dosa/idly.

Ingredients:

Toor dhal - 1/2 cup
Peppercorn - 10 nos.
Red chilli - 2
Grated coconut - 2 sp
Hing - a pinch
Salt - as needed
Garlic - 1 pod (optional)

Method:

Heat a drop of oil in pan and roast toor dhal, peppercorn and red chilli for few minutes. Transfer to a bowl and soak in water for 20 minutes.

Drain the water and add it to a mixer along with coconut, hing, salt and garlic. Grind it to a smooth paste by adding enough water. Serve it with rasam/kara kuzhambu/plain rice.

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Potato Pepper Fry

This is a simple variation of normal potato fry where we use pepper instead of chilli powder.

Ingredients:

Potato - 3
Turmeric powder - 1/4 sp
Salt - as needed
Pepper powder - 1 sp

To make pepper powder:

Peppercorn - 1 sp
Cumin seeds - 1 1/2 sp
Red chilli - 1

Method:

Dry roast the ingredients given under pepper powder and grind it.

Wash and cut potatoes into 2 halves each. Boil or pressure cook it until its soft. Peel the skin and cut into small cubes.

Heat oil in a pan and add these potatoes to it. Saute it for 5 minutes. Then add pepper powder, turmeric powder and salt. Mix well and sprinkle few drops of water on it. Fry till it becomes roast. Add few drops of oil when needed. Potato pepper fry is ready. Serve it with rasam/sambar/curd rice.

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Vermicelli (Semiya) Payasam

Vermicelli (Semiya) Payasam is a traditional South Indian sweet. It is very easy and simple to make. For this, you can either cook vermicelli in water and then add milk as mentioned in this recipe, or, you can cook it in milk itself by adding 3 to 4 cups of milk for 1 cup of vermicelli. 

Ingredients:

Vermicelli - 1 cup
Milk - 2 cups
Sugar - 1/2 cup
Water - 2 cups
Ghee - 2 sp
Cashew - 10

Method:

Heat 1 spoon of ghee in pan. Fry vermicelli to golden brown or till aroma comes in the pan. Now add 2 cups of water to it. Cook till vermicelli gets soft. Add 1/2 cup of sugar (3/4 cup if more sweet taste needed) to it and mix well. After few minutes, add 2 cups of milk. Let it boil for 7 minutes in medium flame. Turn off the flame when its done boiling.

Heat a pan, add remaining ghee and fry cashews to golden brown color. Add this to the payasam. Vermicelli payasam is ready to serve!

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Onion Tomato Chutney

This is a very easy to make chutney for idly/dosa/ven pongal.

Ingredients:

Onion - 2
Tomato - 1
Red chilli - 4
Coconut - 1/2 cup
Tamarind - a small pinch
Urad dhal - 2 sp
Salt - as needed

Seasoning:

Oil
Mustard
Urad dhal
Curry leaves

Method:

Chop onion and tomato into medium pieces. Heat oil in a pan and add chopped onions. Saute till it becomes pink. Now add chopped tomatoes and red chilli to it. Saute for few more minutes. Add pinch of tamarind and switch off the flame.

In a mixer, add coconut, red chilli and salt. Grind well to a powder. Now add onions and tomatoes to it. Grind it nicely adding enough water. Transfer it to a bowl.

Heat oil in a pan and add mustard. When it splutters, add urad dhal and curry leaves to it. When dhal turns colour, pour it to the chutney. Serve this with crispy dosa/idly/ven pongal.

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Curried Paneer

Curried Paneer! A dish from Thai cuisine, that does really tastes good with coconut milk base. This can be served with plain rice (white/brown)

Ingredients:

Paneer - 250 gm

Onion - 1

Tomato - 2

Garlic - 5 to 6 pods

Carrot - 1

Beans - 4

Capsicum - 1/4

Curry powder - 2 sp

Lite coconut milk - 1/2 cup

Water

Method:

Cut onion to thin slices. Chop rest vegetables and keep ready. Cut paneer into cubes and shallow fry them in oil.

Heat oil in pan. Add sliced onions and garlic. Saute for two minutes and add curry powder. Mix them well and saute for few minutes. Add the vegetables (carrot, beans and capsicum). Mix all together and saute it. 

Now add half cup of lite coconut milk mixed with half cup of water. Stir well. Add tomatoes and paneer to it. Mix carefully. Close lid and keep stirring occasionally. When the curry thickens, turn off the flame. Serve hot with rice.

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Peanut Chutney

Peanut chutney is a simple recipe that can be made in 10 minutes. Those who doesn't like roasted gram chutney, can go for this. This is a best combo with idly/dosa.

Serves : 2

Ingredients:

Peanuts - 1 cup

Coconut - 6 pieces

Red chilli - 3

Salt - as needed

Seasoning:

Oil

Mustard

Urad dhal

Curry leaves

Method:

Dry roast peanuts for few minutes. Avoid this if using roasted peanuts. Add this to mixer along with, red chilli, salt and coconut. Grind to a smooth paste.

Heat oil in a pan and add mustard. When it splutters, add urad dhal and curry leaves to it. Pour this to the chutney and serve with dosa/idly.

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Pesarattu

Pesarattu is a famous dish in Andhra. It is very healthy and tastes yummy! It can be made like normal dosa in just few minutes, except, the soaking time which is around 7 hours.

Ingredients:

Green moong gram - 1 cup
Raw rice - 1/4 cup
Green chilli - 5
Onion - 2 sp
Ginger - 1 piece
Cumin seeds - 1 sp
Salt - as needed

Onions - 1 (finely chopped) - to keep in middle of pesarattu.

Method:

Wash and soak green moong gram and raw rice together for 6 to 7 hours. In a mixer, add these along with green chilli, chopped onions, chopped ginger, cumin seeds and salt. Grind to a smooth paste adding water little by little. Transfer paste to a bowl and add water to make it a batter (should not be too watery).

Heat tawa, add a drop of oil on it and pour a laddle full of batter. Spread it to a round shape. Keep chopped onions in the center and add few drops of oil in the sides.

After it gets cooked, turn it over and let it cook. Serve with onion chutney/coconut chutney/sambhar.

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Ven Pongal

This is one of the most traditional dish from  South Indian cuisine.

Ingredients:

Moong dhal - 1/2 cup
Raw rice - 1/2 cup
Ghee - 1/2 sp
Hing - a pinch
Salt - as needed

Seasoning:

Ghee - 1 sp
Peppercorn - 1/2 sp
Cumin seeds - 1/2 sp
Ginger - 1/2 inch piece
Hing
Curry leaves
Cashew - 5

Method:

Dry roast rice and dhal in a pan until you are able to feel warm heat in hand. Now wash and soak it for 15 minutes.

Pressure cook it with 4 cups of water, hing, salt and ghee for 3 whistles.

Once pressure is released, heat ghee in a pan. Add ginger, hing, peppercorn, cumin seeds, curry leaves and cashew. When cashew starts turning brown, add it to the cooked pongal. Mix all together. Ven pongal is ready. Serve hot with tomato chutney/sambhar/coconut chutney.

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Bread Kofta Curry

Bread kofta curry is a very simple and delicious dish that goes well with roti/paratha.

Ingredients:

For kofta:

Bread - 6
Potato - 2 (small)
Green chilli - 2
Salt - as needed
Chilli powder - 1/2 sp

To grind:

Onion - 1/2
Garlic - 4 pods
Ginger - 1 piece
Garam masala powder - 1 sp

For gravy:

Onion - 2 (medium sized)
Tomato - 3 (medium sized)
Chilli powder - 1 sp
Turmeric powder - 1/2 sp
Salt - as needed
Yoghurt - 1 sp
Oil
Coriander leaves

Method:

In a mixer, add onion, garlic, ginger and garam masala powder. Grind to a smooth paste and keep aside.

Boil potatoes, peel skin and smash it. Cut the corners of bread and soak it in water for 1 minute and squeeze water out of bread. Add this to smashed potatoes. Add green chilli, salt and chilli powder. Mix with hand to a dough.

Heat oil in a kadai/wok. Apply drop of oil in hands and take small ball from dough and make it flat by placing in palm. Carefully put that in kadai and fry till golden brown. Now the kofta is ready.

Heat oil in a pan and add chopped onions. Saute till it becomes pink. Now, add the ground paste (onion+garlic+ginger+garam masala) to it and saute well till raw smell goes off. Then, add yoghurt to it and mix well. Saute for 2 minutes. Add chopped tomatoes to it and saute till it gets soft. To this, add chilli powder, turmeric powder and salt. Mix well and add little water to boil. When gravy consistency comes, garnish with coriander leaves.

Add fried bread balls when serving only. Else, it becomes soggy.

Note: Instead of bread, you can add boiled vegetables. You can also add cashew paste to make it more richer.

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