GREEN NOODLES

GREEN NOODLES

INGREDIENTS:

Spinach – 1cup – cleaned and finely chopped,

Capsicum – 1 – cut into strips lengthwise,

Fenugreek leaves (Methi leaves) – ½ cup – cleaned and finely chopped,

Onion – 1 – finely sliced,

Tomato – 1 – chopped,

Garlic flakes – 6 – peeled and finely chopped,

Ginger – chopped – 1 tsp,

Green chili – 2 or 1 – finely chopped,

Cheese – ¼ cup – grated,

Soya sauce – 2 tsp,

Salt – as per taste,

Mint leaves – ¼ cup – chopped,

Lemon juice – 1 tsp,

Ajinomoto – a pinch,

Oil for frying – approx 1 and ½ tsp,

Noodles – boiled – 2 cups,

METHOD

Heat oil in a kadai/wok add chopped onion sauté them for 2 mins,

Add chopped garlic, ginger and chili and sauté for 2 more mins, now add sliced capsicum, tomato and chopped spinach and methi leaves sauté for some more time,

Fry the capsicum till they are half cooked, add boiled noodles and mix everything well, add soya sauce and mix well,

Now add ajinomotto and salt and fry for some time, turn off the flame and add lemon juice and mix well, lastly add grated cheese and mix well,

Serve green noodles hot garnished with mint leaves or with more and more grated cheese, kids will love this and you will also have no strain making them eat leafies, I bet they will surely ask for more and more do give it a try!

CHICKEN AND EGG FRIED RICE - RAJIS STYLE

CHICKEN AND EGG FRIED RICE

INGREDIENTS:

Boneless chicken – ¼ kg – cut into small pieces,

Soya sauce – 2 tsp,

Juice of 1 lemon,

Red chili powder – 1 tsp,

Black pepper powder – ½ tsp,

Coriander powder – ½ tsp,

Onion – 1 – chopped,

Garlic – 6 – peeled and finely chopped,

Garlic – chopped – 2 tsp,

Curry leaves – 2 stems,

Salt as per taste,

Egg – 2,

Boiled rice – 2 cups,

Oil for frying – 2 tsp,

METHOD:

Marinate cleaned chicken pieces with salt , lemon juice, ½ tsp of red chili powder and keep it aside for ½ hr,

Heat 2 tsp of oil in a kadai and when the oil is heated add chopped onion, garlic, ginger and sauté it for some time till they become translucent,

Now add the marinated chicken pieces and fry them till they are completely cooked on a low flame

With a laddle push the cooked chicken aside of the kadai and beat a egg in the same and keep mixing the egg vigorously till the egg is done

Now mix the egg with chicken and add boiled rice to it and mix well,


Now add red chili powder, coriander powder, salt and soya sauce and mix everything well on a high flame now add curry leaves and mix well,

Finally add the black pepper powder and mix well,

Serve hot with any sauce or with onion rings sprinkle some lemon juice if necessary.

This is an indianised style of making chicken egg fried rice its ofcourse my way of making chicken egg fried rice very quick and easy to make and tastes great!

BIRAKAYA ROTI PACHADI/RIDGE GOURD CHUTNEY

BIRAKAYA TOKKU PACHADI

INGREDIENTS

Birakaya – ½ kg,

Green chilies – 6,

Urad dal – 2 tsp,

Coriander seeds – ½ tsp,

Fenugreek seeds – 2,

Tamarind pulp – 2 tsp,

Onion – ½ - cut into two,

Salt as per taste,

Garlic – 2 – with skin,

Oil for frying,

METHOD:

Peel the skin of the birakaya and keep it aside,

Heat 2 tsp of oil in a kadai and fry urad dal, coriander seeds, fenugreek seeds and remove it aside,

Now in the same oil add chilies, and onion along with garlic and fry them for 2 mins and take them aside,

Now add the birakaya peel and fry it till it leaves its raw smell,

Grind everything along with salt and tamarind pulp to a coarse chutney form and serve hot with white rice and ghee,

You can serve this with idli, dosa , bajjis, pakoras or bondas too.

Tempering is not required for this chutney, since it kills the taste of the chutney and makes it bland so you better have it its original way.

SPINACH NOODLE PAKORAS

SPINACH NOODLE PAKORA

INGREDIENTS:

Boiled noodles – 1 cup,

Besan/Gram flour – ½ cup,

Onion – 2 – sliced lengthwise,

Green chilies – 3 – slitted,

Curry leaves – 2 stems,

Coriander seeds – ¼ tsp – coarsely crushed,

Water for mixing,

Oil for frying,

Salt to taste,

Spinach – washed and finely chopped – ½ cup,

METHOD:

Boil the noodles in abundant water adding some salt to it,

Drain the boiled water and keep the cooked noodles aside,

In a bowl add besan/gram flour in it add spinach, sliced onion, green chili curry leaves, crushed coriander seeds, salt and 2 tsp of hot oil along with boiled noodles,

Mix everything well to make pakora batter a bit tight sprinkle very little water while making the pakora batter,

Heat oil for deep frying the pakoras, when the oil is heated drop the batter in pakora form into the oil and golden fry them with moderate heat,

Serve hot with evening tea and for kids you can serve them hot with any sauce of their choice.

NOODLE POTATO PANEER CUTLET

NOODLE POTATO PANEER CUTLET:

Boiled noodles – 1 cup,

Potato – 2 – boiled with salt and skin peeled,

Panner – 1 cup,

Green chili – 3 – chopped finely,

Onion – 1 chopped finely,

Ginger – chopped – 1 tsp,

Garlic – peeled and finely chopped – 4,

Chopped coriander – 1 cup,

Lemon juice – 1 tsp,

Corn flour – 1 tsp,

Salt as per taste,

Corn flakes – crushed – 1 cup,

Oil for frying,

Green peas – ½ cup – finely boiled and mashed properly,

METHOD:

In a bowl mashed the potatoes coarsely and add green peas, chopped coriander, lemon juice, corn flour, ginger, garlic, onion, green chili, panner and noodles along with sufficient salt,

Make cutlets of the mix and roll them in the crushed corn flakes places in a plate and then

Fry them on a tawa shimmering them with sufficient oil or deep fry them to golden brown from both sides,

Remove them on tissue and serve them hot with tomato sauce or black grape chutney,

You will love the crispyness on the outer side and softness on the inner portion apt for coming rainy season.

NOODLES LEMON PULIHORA

NOODLES LEMON PULIHORA

INGREDIENTS;

Boiled noodles – 1 cup,

Green chilies – 2 – slitted,

Ground nuts – ¼ cup,

Cashews – 7,

Curry leaves – 1 stem,

Mustard seeds – ¼ tsp,

Turmeric powder – a pinch,

Salt as per taste,

Juice of 1 lemon,

METHOD:

Cook the noodles in abundant water, and drain and keep them aside, to this add lemon juice and salt and mix it well,

Heat 2 tsp of oil in a kadai and add mustard seeds when the oil is heated, let them crackle,

Now add ground nuts cashews and green chilies along with curry leaves fry them till the cashew turn golden brown and add some turmeric powder to it,

Add the lemon mixed noodles to the tempering and mix everything well for a minute and turn off the flame.

Serve this pulihora hot with noodle pakora, kids will love this different make of noodles and make it when there is a kiddy party around you will be delighted by the praises your kid will shower on you.

MIXED VEG NOODLE WADA

MIXED VEGETABLE NOODLE WADAS:

INGREDIENTS:

Sweet corn boiled and properly mashed – 2 cups,

Cauliflower – chopped 1 cup,

Methi leaves/fenugreek leaves – cleaned and chopped - ½ cup

Carrot – peeled and grated – ½ cup,

Boiled noodles – 1 cup,

Cheese – ½ cup grated,

Green chili – 2 – finely chopped,

Onion – 2 – finely chopped,

Corn flour – 2 tsp,

Puffed rice – 1 cup – spread in a plate

Water for mixing,

Oil for frying,

Salt as per taste,

METHOD

Mix all the ingredients well with some water if required except oil and puffed rice,

Heat oil in a kadai, make wada of the mixed vegetable, corn and noodle mix and roll it in the puffed rice(murmuras) plate and deep fry them in oil till they turn golden brown from both sides on a moderate heat,

Serve them hot with mango chutney.

SPECIAL BREAD OMLET OF MUNNAR

INGREDIENTS:

Bread - 2 slices,

Eggs -2,

Chopped Onion - 1,

Chopped green chili - 2,

Sambar powder/Maggie masala - 1 tsp,

Crushed raw black pepper,

Chopped carrot - 1,

Oil for frying

METHOD;

Beat the eggs in bowl and add chopped onion, carrot, chili, black pepper, and sambar/maggie powder and salt to it and whisk it well,

Heat oil in a pan and pour the egg mix over the pan and spread it evenly

Place two slices of bread over the omlet and slowly fold it all over the bread and sprinkle some more maggie masala all over the breads and fold it, now cut into cubes and serve it hot,

It was very tasty when I had it on a hill top road side eatery midst thick greenery and flowing streams when it was slightly drizzling and this was the best delicacy I tasted it in that atmosphere and that locality, I shall never forget its taste.

GREEN CARDAMON, BLACK PEPPER, SANDAL WOOD,COFFEE, CINAMON, BEETEL NUTS, EUCALYPTUS OIL - MUNNAR

Munnar not only is famous for tea estates,but also for its spices vegetation, black pepper, cardamom, coffee, eucalyptus oil and betel nuts, and sandal wood is exported from these region there are number of tea varities available here example, green tea, lemon tea, silver leaf, rose tea and many many more, My camera caught some of there spices pictures.

Munnar tea estates are very famous world wide, the tea leaves here are exported and they mostly have a life of 100 yrs each plant comes from the seed, and till its grows to certain extent of height it has supporters then on it grows by itself not much of watering is required since munnar is rainy all thru the year and since its cultivated on the slopes water is absobed as much required by each plant and the excess it flown down. lots and lots of greenery, clouds water streams and water falls is what is munnar its truely paradise of gods on earth.

KATTAI PALAM

This is a local fruit they cut the fruit into 2 halves and sprinkle some salt and red chili powder over it and these fruit has seeds like the one we see in custard apple, its very much like palm fruit very tasty.

PEACH

These is the picture of peach, that we use in icecreams fruit salads, sweets , face packs, soaps and and many more. Here at munnar its a local fruit and raw peach is made pickle, I could not get the recipe of it but caught some pics of the fruit that is sold all over the hilly region on the road sides.

Honey

Honey is also much available in Munnar and its fresh and pure these one tree at a nook of one of the curves on the hilly region, has more than 200 hives in it, My camera wouldn't capture all of the 200 hives but tried to click few of them for the blog viewers

Lemon grass

most of us do not know where from lemon grass comes and how does it look, Munnar has lot of lemon grass on the road sides its really fresh

THREE APPLE

This fruit has three different taste in it, sweet, sour and bit salt or say bland kind of taste, Its abundantly available on the road side and its a local fruit of Munnar

FRESH CARROTS

In the hill tops of Munnar the tea estates are spread all over the region the workers of this tea estates are provided quarter among these estates itself and they do some cultivation in front of there houses, these carrots are also cultivated here and they sell it to the tourist, these carrots are so juicy and fresh because of the moisture content in the soil and since Munnar has very cool and rainy climate all through the year these vegetable is available abundant and fresh with lots of juice in it, The hotel and food outlets in Munnar use these carrots in more number in the delicacies they prepare be it bread omlet or maggie that is served on the road sides.

RED INDIAN GOOSE BERRY/AMLA

This variety of amla was again discovered at the tea estates of munnar this is a common fruit available here and it is cut into two sprinkled with some salt and red chili powder and sold on the road sides of the hilly region, this is also served as a pickle the same way pepper pickle was prepared. avoid using lemon in this pickle instead you have to use red chili powder or cut green chili.

MUNNARS RAW PEPPER PICKLE

MUNNAR RAW PEPPER PICKLE

INGREDIENTS

Raw green peper seeds – 1 cup,

Salt as per taste,

Juice of lemon – 4,

METHOD;

Clean and remove the stems of the green pepper and break them to small bunches,

Dry them properly and add salt to it,

Soak them in salt for 3 days covered tightly and from third day add juice of 4 lemons

Cover it again for a day

Add serve it on the 5th day, it goes well along with curd rice and ganji or sadi, its very easy
Unique and simple yet tasty

You can try the same with raw and small mangoes and amla too this I found a very remote tribal area of munnar region in kerala I was delighted the way it was made and thought to share it with the viewers of my blog.

MUNNAR FISH FRY

MUNNAR FISH FRY:

INGREDIENTS;

Fresh and cleaned whole fish - 1,

Red chili powder – 2 tsp,

Black pepper powder – 1 tsp,

Coriander powder – ½ tsp,

Sambar powder(Roast 4 whole red chili, er, asafetida a pinch, coriander seeds – 1tsp, fenugreek seeds-2, Dry coconut powder – ½ tsp together and powder it finely)

Juice of one lemon,

Salt as per taste,

Oil for frying,

METHOD

Marinate fish with above ingredients accept oil and leave it for 2 hrs,

Heat oil for deep frying in a kadai and fry the marinated fish to golden brown

Serve hot with onion rings and lemon wedges,

This is just yummy, I had in Munnar trip, at a road side stall very tasty simple and just melting,

MAJIGA PULUSU(ADDING VEGETABLES/PAKORAS/MEADU WADA

MAJIGA PULUSU

INGREDIENTS

Curd – ½ ltr,

Chana dal – 2 tsp,

Tur dal – ½ tsp,

Rice – 1 tsp,

Fresh coconut – ½ cup,

Green chili – 6,

Ginger – 1 tsp,

Onion – 1 – sliced lengthwise,

Tomato – 1 – cut into 4,

Lady fingers – 6 – cleaned and cut into 2,

Drum sticks – cut into finger length,

Bottle gourd – cut into finger length – 6-7 pieces,

Curry leaves – 2 stems,

Coriander chopped – 4 spoons,

Turmeric powder – ¼ tsp,

Salt as per taste,

Oil – 2 tsp,

FOR PAKORAS:

Gram powder/besan – 1 cup,

Onion -2 – sliced lengthwise,

Salt as per taste,

Turmeric powder – a pinch,

Red chili powder – 1 tsp,



METHOD:

Make a tough batter of onions, red chili powder, salt and besan along with some water to make a tough batter

Heat oil to deep fry the pakoras in a kadai and drop the batter in form of pakoras into the hot oil and fry them golden brown and keep them aside.

TO MAKE MEDU WADA:

INGREDIENTS:

Whole urad dal – ½ kg,

Salt as per taste,









METHOD:

Soak urad dal for 7-8 hrs and grind it smoothly without adding water and mix salt to it.

Leave the batter for ½ hr and then heat oil for deep frying in a kadai and make wada out of the batter by wetting your palm and take a marble size ball of the urad dal batter and spread it to make a round shape on your palm,

Make a whole in the centre of the flattened batter in your palm and slowly drop this shape of wada into the heated oil,

Fry it to golden brown from both sides and take it on a tissue,



METHOD TO MAKE PULUSU:


Soak chana dal, rice and tur dal together for ½ hr



Grind the soaked dal and rice along with coconut, chili, ginger with some water to form a smooth paste,

Whisk the curd in the bowl adding the grinded paste and salt along with turmeric powder to it

Mix it well,

Heat 2 tsp of oil in a thick bottomed vessel, and when the oil is heated add the sliced onion and sauté it till they become transuclent now add the chopped tomato pieces and fry till they become soft,

Now add the vegetable pieces and some salt to it and add ½ cup of water to cook the vegetables,

When the vegetables are done add curry leaves and the curd pulusu to it and mix well and cook on a very slow flame

Cook the majiga pulusu till you see bubbles in the pulusu and immediately turn off the flame and garnish it with coriander and curry leaves,


Serve hot with white rice, very light on tummy and tasty too,

For making pakora majiga pulusu instead of vegetables cook the pulusu in the same above manner then before serving add the fried pakoras to the majiga pulusu and serve it,

You can add maedu wada to the majiga pulusu instead of vegetables or pakoras just the similar way, cook the majiga pulusu and just before serving add wadas,

Try this puthalapattu delicacy which I learned it from my mother in law Mrs.SUJATHA, and she from her mother in law its again a ancestral recipe, you will definetly like it.

EGG 77

EGG 77


INGREDIENTS:

Boiled eggs – 4 – deshelled and cut into cubes,

Corn flour – 2 tsp,

Maida – 1 tsp,

Soya sauce – 4 tsp,

Red chili powder – 2tsp,

Black pepper powder – ½ tsp,

Salt as per taste,

Onion – 1 – finely chopped,

Garlic flakes – 8 – finely chopped,

Ginger – 2 tsp – finely chopped,

Green chili – 4 – finely chopped,

Curry leaves – 2 stems,

Oil for frying,

Water – 1 cup,


METHOD

Make a batter of corn flour, maida salt and bit of chili powder in a falling consistency adding water,

Heat oil in a kadai when the oil is heated dip the cubes of egg in the batter and drop them in oil and fry till they turn golden brown and take it on a tissue,

Heat 2 tsp of oil in a frying pan, add chopped onion, green chili, ginger garlic pieces and fry till the onion pieces become transuclent and then add the fried egg pieces,
Now add chili powder, soya sauce, salt and black pepper powder and mix well sprinkle some water and add curry leaves and cover it with lid for 2 mins,

Turn off the flame and serve it hot as a snack yummy isn’t it do give it a try right now, its easy too.

FISH KORMA

FISH KORMA;

INGREDIENTS:

Fish – 1kg(korameenu or any big size fish),

Fresh coconut – desiccated ½ cup,

Poppy seeds – soaked in water – 1 tsp,

Ginger garlic paste – 2 tsp,

Cloves – 2,

Cinnamon powder – a pinch,

Green cardamom – 1,

Onion – 1 – cut into 4 halves,

Red chili powder – 2 tsp,

Coriander powder – 2 tsp,

Turmeric powder – ¼ tsp,

Salt as per taste,

Soaked almonds and cashews – 6,

Chopped mint and coriander leaves – ½ cup,

Curry leaves – 2 stems,

Oil for frying,

Tomato – 1 cut into 4,

Tamarind pulp – 2tsp,

Bay leaf/Biryani leaf – 1,


METHOD

Grind coconut, ginger garlic paste, cloves, cinnamon powder, green cardamom, onion, cashew, almonds, poppy seeds, into a fine and smooth paste,

Clean the cut pieces of fish, rub salt and turmeric powder and deep fry them in oil to golden brown, and keep them aside,

Now add 4 tsp of oil and the grinded paste and sauté it for sometime till the rawness of the grounded paste is left, add the bay leaf and mix well,

Add the red chili powder, coriander powder and turmeric powder along with salt to it and fry the masla till it leaves the edges of the vessel,

Now add tamarind pulp and mix the korma well,

Add 3 cups of water and let the korma boil, keep a check on the consistency, see that the korma is not too watery,

When the korma is boiling add the fried fish pieces along with mint, coriander and curry leaves and cover it with lid and cook for 4 min with covered lid

Turn off the flame and serve hot with white rice, any biryanis, paranthas, roti and polkas, it also goes well with puris.

RAAGI SANGATI, AMBALI

RAAGI SANGATI:

INGREDIENTS:

Raagi flour – 1 cup,

Cooked rice – 2 cups,

Water – 4 cups,

METHOD:

Take a thick bottomed vessel and heat water in it,

Now add the cooked rice to the hot boiling water and mix well, without any lumps in it,

When the rice is completely mashed, and water is almost ¼ left

Spread the raagi powder over the cooked rice and slightly cover it with a lid and cook for 4-5 mins,

Now with a wooden stick thoroughly mix the rice with raagi powder see that the flame is low,

Mix well and turn off the flame,

Take a small round vessel/bowl and sprinkle some water and wet the vessel now add a laddle full of the raagi mix into the bowl when it is hot itself just bounce it around the ball to form a roundel,

And take it into a serving plate, repeat the process to make 4 raagi sangati balls,

Serve hot with leafy pulagura, brinjal pulagura or karam pulusu, leafy dal , groundnut chutney, with curd too, you can also have it with sugar and ghee,

And if you are a non-vegetarian have it with fish curry, mutton curry, chicken curry and any hot and spicy curry.

AAMBALI:

INGREDIENTS:

Raagi sangati – 1 ball,

Water – 2 cups,

Curd – 2 cups,

Salt – as per taste,

METHOD:

Make sangati in the night and leave it overnight (not in the refridgerator),

In the morning take a bowl add half the raagi sangati ball to the bowl and add curd to it mix it well with hand and add water to make drinking consistency,
Add salt to it and mix well,

Serve in a glass with roasted peanut, masala wada, pickle and chopped raw onions,

Too good energetic drink in summer and very healthy and nutritious too,

Mostly this is served as a prasadam to Goddess GANGAMMA and many other Goddess during jatara a festival mostly celabrated in my village

Do give it a try its very nutritious and tasty too, keeps your tummy full and cool all thru the day in summers.

RAAGI SANGATI, AMBALI

RAAGI SANGATI:

INGREDIENTS:

Raagi flour – 1 cup,

Cooked rice – 2 cups,

Water – 4 cups,

METHOD:

Take a thick bottomed vessel and heat water in it,

Now add the cooked rice to the hot boiling water and mix well, without any lumps in it,

When the rice is completely mashed, and water is almost ¼ left

Spread the raagi powder over the cooked rice and slightly cover it with a lid and cook for 4-5 mins,

Now with a wooden stick thoroughly mix the rice with raagi powder see that the flame is low,

Mix well and turn off the flame,

Take a small round vessel/bowl and sprinkle some water and wet the vessel now add a laddle full of the raagi mix into the bowl when it is hot itself just bounce it around the ball to form a roundel,

And take it into a serving plate, repeat the process to make 4 raagi sangati balls,

Serve hot with leafy pulagura, brinjal pulagura or karam pulusu, leafy dal , groundnut chutney, with curd too, you can also have it with sugar and ghee,

And if you are a non-vegetarian have it with fish curry, mutton curry, chicken curry and any hot and spicy curry.

AAMBALI:

INGREDIENTS:

Raagi sangati – 1 ball,

Water – 2 cups,

Curd – 2 cups,

Salt – as per taste,

METHOD:

Make sangati in the night and leave it overnight (not in the refridgerator),

In the morning take a bowl add half the raagi sangati ball to the bowl and add curd to it mix it well with hand and add water to make drinking consistency,
Add salt to it and mix well,

Serve in a glass with roasted peanut, masala wada, pickle and chopped raw onions,

Too good energetic drink in summer and very healthy and nutritious too,

Mostly this is served as a prasadam to Goddess GANGAMMA and many other Goddess during jatara a festival mostly celabrated in my village

Do give it a try its very nutritious and tasty too, keeps your tummy full and cool all thru the day in summers.

SORA PITTU(SHARK FISH FRY)

SORA PITTU(SHARK FISH FRY)

INGREDIENTS:

Sora fish(shark fish) – ½ kg, cleaned and cut,

Onions – 5 – finely chopped,

Garlic – 1 complete pod – flakes deskined,

Curry leaves – 2 stems,

Red chili powder – 2-3(as per taste),

Coriander powder – 3 tsp,

Turmeric powder – ¼ tsp,

Salt as per taste,

Oil for fryng,

METHOD:

Cook the cleaned and cut sora pieces with lots of water with added salt and turmeric powder for 10 mins till it is done,

Let it cool, now peel the skin off the pieces and scramble the fish with hands,

Heat 4 tsp of oil in a kadai and when the oil is heated add chopped onions and fry till golden brown along with slightly crushed garlic flakes,

Now add the scrambled sora to it and mix well,

Add red chili powder, coriander powder, turmeric powder and salt and mix well,

Fry till it changes to golden brown slightly now add curry leaves and cover for some time and fry on a low flame,

Turn off the flame and take it into a serving dish,

Sora pittu is ideal for new moms since it increases the milk producing capacity in them,

Sora pittu can be added to eggs to make omelet, it can be stuffed in paranthans, it can be added as filling to samosas too,

Serve it with hot white rice, roti for even with toasted bread … u will love it and quench for more and more

RASAM

RASAM:

INGREDIENTS:

Tamarind – a marble size ball,

Tomatoes – 1,

Water – ½ lit – 3 glasses,

Black pepper and cumin powder – 2 tsp,
Garlic cloves – 6 – crushed with skin,

Curry leaves – 1 stem,

Fresh coriander leaves – 4 tsp,

Salt as per taste,

Asafetida – a pinch,

Cooked tur dal/kandi pappu – ¼ cup,

Mustard seeds – ¼ tsp,

Whole red chili – 2 – broken into 2 each,

Oil for tempering,

METHOD:

Take 3 glasses of water in a bowl, soak tamarind in this water for 10 min, then squeeze it and remove the tamarind leaving the pulp in the water,

Now add chopped tomatoes and mix it well till the tomatoes are completely mixed into the tamarind pulp,

Now add crushed garlic, salt and black pepper and cumin powder to it,

Add cooked dal and coriander leaves and curry leaves to it and mix everything well with hand,

Heat 1 tsp of oil in a kadai and add mustard seeds let it splutter now add broken red chili, asafetida and some curry leaves and curshed garlic and sauté it for a minute and pour the prepared rasam into it,

Slow down the flame and boil it till you find some bubbles over the rasam,

Take it into a bowl and serve it hot with white rice, or dump some medu vadas into it to have rasam vada, drop some idilies into it to make rasam idlies ,

This very special south Indian delicacy is a must in every south Indian meal and it’s a must in every household here, It’s a saying that inspite of having the royal cusines, south Indian kings prefer a gulp of rasam annam or rasam rice to digest the heavy meal and it remains the same till date in every household of south india.

This is very light and belly and easily digestable, In winter and rainy season it serves as medicine for coughs, cold and digestive problems, In south indian housel hold new born babies are first served rasam with well mashed boiled rice and ghee.

CORIANDER AND TOMATO CHUTNEY

CORIANDER AND TOMATO CHUTNEY
INGREDIENTS:
Coriander – 3 cups(cleaned and finely chopped),
Tomatoes – 2 – chopped into 4 each,
Onion – 1 – chopped into 4,
Garlic cloves – 4 with skin,
Fenugreek seeds – 3-4,
Mustard seeds – ¼ tsp,
Asafetida – a pinch,
Green chili – 8- cut into 2,
Oil for tempering,
Tamarind pulp – 1 tsp,
Salt for taste,
Chana dal – ½ tsp,
Curry leaves – 1 stem,

METHOD:

Heat oil in a kadai, when the oil is heated fry the chopped coriander till it leaves its raw smell and remove it aside,

Now add the chopped tomatoes and onion along with green chili and garlic,
Fry them till till they turn golden brown,

Now add them to a mixer and leaving the coriander, add tamarind pulp and salt and grind them coarsely,

Now add the fried coriander and grind once see that it remains coarsely,

Remove the chutney into a bowl and heat 1 tsp of oil in a kadai for tempering,
When the oil is heated add mustard seeds let it crackle, add fenugreek seeds, asafetida and curry leaves sauté it for a minute and pour the tempering over the coriander chutney

Serve this chutney with idlies, dosas, and white rice, you will love you will be requested to make it for more number of times.

LAL MURGH

LAL MURGH

INGREDIENTS:
Chicken – ½ kg,
Whole red chilies – 6,
Black pepper – ½ tsp,
Red chili powder – 1 tsp,
Coriander seeds – ½ tsp,
Poppy seeds – ½ tsp,
Cloves – 2,
Coriander powder – 2 tsp,
Turmeric powder – ¼ tsp,
Ginger garlic paste – 1 tsp,
Juice of lemon – 1,
Garlic cloves – skin peeled – 6,
Onion – chopped lengthwise – 1,
METHOD:
Grind whole red chilies, coriander seeds, cloves, poppy seeds, black pepper, and ginger garlic paste into fine paste
Wash and clean the chicken and marinate it with the above grinded masala and lemon juice along with salt,
Now add turmeric powder and coriander powder to the chicken and mix everything well and leave it aside covered for ½ hr
Heat oil in a kadai and add sliced onion and peeled cloves to it and sauté it for sometime, till the onions become translucent, now add the marinated chicken and sauté till it leaves the oil on the edges,
Now, add 1 cup of water and cover with lid, cook till the chicken is completely done,
Now, when the chicken is softly cooked, remove the lid and fry the chicken till the chicken is roasted,
Garnish with curry leaves and serve it as starter, snack, or side dish or along with rotis, phulkas.

MANGO NUTTY SALAD

MANGO NUTTY SALAD

INGREDIENTS:

Ripe mango – 1 skin peeled and finely chopped,

Whole cashews – ½ cup – roasted in ghee,

Roasted pistachios – ¼ cup,

Roasted almonds – ¼ cup,

Black currant jam – 2 tsp,

Marie biscuit – 2 – crumbled,


METHOD:

In a bowl add the chopped mango pieces, mix cashews, almonds, pistachios, along with the mango pieces,

Now dress it with the black currant jam, and toss well,

Just before serving mix the crumbles of marie biscuit to it and serve it chilled,

Garnish with jellies and toffees. Kids will lick the bowl to the end. I bet!

PONAGANTI AKKU KANDI PAPU FRY

WATER AMARANTH AND SPLIT DAL/PONAGANTI AKKU KANDI PAPU FRY

INGREDIENTS

Kandi pappu – ½ cup – ¾ cooked with turmeric and asafetida a pinch each,

Water amaranth/ponaganti akku – 1 cup – cleaned and finely chopped,

Onion – 1 – chopped,

Dry red chili – 3 – broken into 2,

Crushed garlic cloves – 5,

Chana dal – ½ tsp,

Mustard seeds – ¼ tsp,

Salt to taste,

Oil – 2 tsp,

Turmeric powder – a pinch,

METHOD

Heat oil in a kadai, when the oil is heated add mustard seeds, when they start crackling, add chana dal and chopped onion,

When the onion turn slightly golden brown add red chili and crushed garlic, sauté and add chopped and cleaned ponaganti akku to it and mix well,

Saute for some time, now add turmeric powder and salt and mix well,

Cook on a low flame with covered lid for a minute,

Then add the 3/4th cooked kandi pappu to it along with the water a
And cook with covered lid till the water in it evaporates,

Serve with hot white rice and ghee or with roti,

Ponaganti akku/water amaranth is very good for eyes, and it has iron content in it.

CHATPATA CORN AND SPROUTS SALAD

CHATPATA CORN SPROUTS SALAD:

INGREDIENTS:

Boiled sweet corn – 1 cup,

Roasted papad any flavor), - 4 – crumbled into fine pieces,

Sprouts (boiled) – 1 cup,

Chopped coriander – ¼ cup,

Mint leaves – 5 – finely chopped,

Chat masala – ½ tsp,

Salt as per taste,

Pepper powder - a pinch,


METHOD:

Mix all the ingredients accept papads into a bowl and toss it well,

Just before serving the salad crush the roasted papad and mix with the ingredients,

This salad is completely oil less and has no calories in it, the sprouts used are rich in protein and it can be served to the kids too,

SPROUTS SALAD

SPROUTS SALAD:

INGREDIENTS:

Sprouted dals- moong, black channa, ground nuts, - mixed together – 2 cups,

Potato – boiled and chopped – 1,

Onion – 1 – finely chopped,

Tomato – 1 – finely chopped,

Green chilies – 2 finely chopped,

Cucumber – 1 – skin peeled and finely chopped,

Roasted cumin powder – ¼ tsp,

Chat masala – ¼ tsp,

Lemon juice – 1 tsp,

Red chili powder – ¼ tsp,

Salt as per taste,

Water – ½ cup,

Chopped coriander – ½ cup,


METHOD;


Cook the sprouts with ½ cup of water adding salt to it for 10 mins till they are partially cooked,

Remove them to a bowl, now add boiled potato pieces, chopped onion, chopped tomato pieces, chopped cucumber pieces, chopped green chili pieces to it and mix well,

Now add chat masala, roasted jeera powder, salt, red chili powder, lemon juice, salt and chopped coriander and mix everthing well,

Serve it chilled or just before you are goin to serve,

You can have it with roasted papad,

Make it mandatory that you include sprouts along with raw vegetables in your menu because sprouts are rich in protein and helps in reducing excess weight, all the diet cousicous guys out there must try this yummy salad,

COCONUT CHUTNEY/ KOBARI CHUTNEY

COCONUT CHUTNEY:

INGREDIENTS:

Coconut – 1 cup- grated or cut into pieces,

Green chili – 5-6,

Tamarind pulp – ½ tsp,

Onion – ½,

Salt as per taste,

Water – ½ cup,

For tempering,

Whole red chili – 1,

Mustard seeds – ½ tsp,

Urad dal – ½ tsp,

Curry leaves – 5 leaves,

Asafetida – a pinch,


METHOD:

Grind coconut pieces, green chili pieces, onion, tamarind and salt into a smooth paste adding water,

Heat oil in a kadai, When the oil is heated add mustard seeds, when they crackle add urad dal and curry leaves, and asafetida and whole red chili,

Pour this tempering over the coconut chutney and serve it with puffed rice dosa.

This coconut chutney is my dads and my father-in-laws favorite, they do not mind having it any time with any dish, It goes well with white rice along with ghee, and also with puris, and many other snack items

PUFFED RICE DOSA/AATUKULA DOSA

AATUKULA DOSA/PUFFED RICE DOSA


INGREDIENTS:

Puffed rice/Aatukulu – 1 cup,

Rice – 2 cups,

Urad dal/gundu minapapu – 1 cup,

Fenugreek seeds – 4,

Soda bicarbonate – ½ tsp,

Salt as per taste,

Oil for frying,

Water for mixing,


METHOD:

Soak rice and urad dal 7 hrs and grind it to a fine batter,

Soad puffed rice for 10 mins and add this to the rice and urad dal batter, now ferment this for 2hrs atleast,

Add salt to it and also soda bi-carbonate to it and mix well, add some water and make a dropping consistency of the batter

Heat dosa tawa and grease it with oil, make dosa of this batter and fry them golden brown,

They are very soft and tasty tooo yummy to resist, serve with coconut chutney and tomato karam. Your kids will ask for more,

You can make masala dosa with same batter and also karam egg dosa with the same batter they also taste good.

CHICKEN KEEMA BALLS / KODI KAIMA UNDALU

CHICKEN KEEMA BALLS/KODI KAIMA UNDALU

INGREDIENTS:

Chicken bone less – ½ kg,

Ginger garlic paste – 1 ½ tsp,

Onion – 2 – finely chopped,

Green chili – 2 – finely chopped,

Cloves – 2,

Cinnamon powder – ½ tsp,

Green cardamom – 1,

Corn flour – ½ tsp,

Roasted chana dal/putnala pappu – 1tsp,

Coconut grated – 1 tsp,

Red chili powder – 1 tsp,

Coriander powder – 1 tsp,

Turmeric powder – a pinch,

Salt as per taste,

Black pepper powder – ¼ tsp,

Tomato – finely chopped – 1,

Curry leaves – 2 stems,

Oil – for frying,

Lemon juice – 1 tsp,

METHOD:

Blend coconut, ginger garlic paste, cloves, cinnamon powder, putnala pappu, onion, red chili powder, coriander powder, black pepper powder, salt into a fine paste,

Clean the boneless chicken and keep it aside,

Now remove the grounded masala into a bowl and add 4 tsp of this masala to the chicken and add corn flour and lemon juice and blend it well into a coarse paste,

Heat oil in a kadai moderately,

Make round balls (marble size) of this chicken paste and fry them in the heated oil on a medium flame till they are cooked well from inside and turned golden brown,

Remove the fried balls in a tissue, you can serve this chicken keema balls dry like this with onion and cucumber salad as a starter sanck,

TO MAKE GRAVY,

Heat 3 tsp of oil and add the grounded masala to the oil and fry the masala till it leaves oil in the corners of the kadai,

Now add tomato pieces and fry for some more time,

Now add the keema balls and mix everything well, check the spices and add if required (salt and red chili powder)

Now add ½ cup of water to it, and add curry leaves, cover with lid and cook till the gravy thickens,

Serve hot with white rice roties, phulkas or fried rice and biryanis…

MANGO PANNA/AAM PANNA

MANGO PANNA/AAM PANNA

INGREDIENTS:

Raw mango – 2 cups (peeled and chopped),

Sugar – 1 ½ cup,

Cumin seeds powder (roasted cumin seeds powder) – 1 ½ tsp,

Black salt/Kala namak (powdered) – 1tsp,

Water – 2 ½ cups,

Ripe mango pieces – skin peeled and chopped – ½ cup,

METHOD:

Cook the raw mango pieces along with water, oR a medium flame till they are completely done,

Now, add sugar, black salt, roasted cumin powder and mix well cook for 5-6 min,

Now turn off the flame and let it cool,

Blend this in a mixer and make a puree of it, and strain the puree,

Store this in air tight bottles,

While serving mix ¼ glass of this panna to ¾ glass of chilled water and serve it,

Garnish with chopped ripe mango pieces of mint leaves.

This serves as a very good coolent in this summer, as mangoes are available in abundant you can make and store it for about 15 days, palm fruits can also be topped to this mango panna