Murungai Keerai Poriyal

Murungai Keerai is one of the rare greens got in US. When ever I go to Asian market I use to search for it, this is time I was lucky. Murungai keerai is bit difficult for cleaning, but rich in iron. In my husband’s back yard, we have two trees hence we often have murungai keerai. One incident I like to tell you, so that you will know the important of this green .I was anemic and doctor asked me to take iron supplements. I continued for some months and my iron level is the blood started increase gradually, but if I stop taking supplements, I become anemic .In this situation I did not like taking supplements but wanted to replace by naturally food. Luckily I had short jaunt to Indian and I had an opportunity to take murungai keerai soup early morning before breakfast for a month’s time and took blood test and the result surprised by increase in red blood cells. So I was able to overcome my anemia with out taking any supplements. On nutrition aspect murungai keerai is richest source of iron, helps to produce red blood cells which in turn carries oxygen throughout the body. More recipes of murungai keerai are going come in my blog stay tuned……try it and be healthy by eating it.

Ingredients:

• Murungai Keerai -1bunch
• Coconut (grated) -4 tbsp
• Garlic -10to 12 pods
• Green chilly -2 or (red chili powder depending on your spice level)
• Pearl Onion – 7 to9 pods or Medium onion chopped
• Turmeric -1/2 tbsp
• Oil – 2tbsp
• Mustard seeds – ¼ tbsp
• Urad dal – 1 tbsp
•  Salt - to taste

Method:

Step 1: Cleaning

1. It is bit tricky to clean the murungai keerai.
2. Keep the keerai outside for overnigh and in the morning all the leaf will fall from the bigger stem.
3. After that you can just clean leaves from the smaller stems.

Step2:Preparing Keerai

1. Wash the murungai Keerai  and keep it aside.
2. Heat oil in a kadai, add mustard seeds to splatters
3. Then add urad dal, chopped onion, garlic and then green chillies.
4. Sautee till the onions is tender and adds the chopped leaves, turmeric, salt and mix evenly.
5. Then add some water or as needed and cook for 10 to 15 minutes or until the leaves are fully done.
6. When water in the greens is completely dried, add the grated coconut and saute it for another minute or two.
7.  Now switch off the heat and transfer to a bowl.
8. Goes well with sambar and rasam rice.

Tomato Dosa

I am going to share Tomato dosa Recipe with You. I am happy to tell you that this is my 50^th blog.I takes an opportunity to thank you for making my blog” Minutes Special” a success. With your support I will able to post many more recipes like this .Tomato dosa recipe is one of the easy and tasty recipe. To have same type of idly, dosa always try this different recipe. Kids will definitely like this because of its color and tangy taste.

Ingredients:

• Idly rice- 1cup
• Raw rice or sona mosoori-1/2 cup (optional)
• Tomato-4 medium
• Cumin seeds-1/2 tsp
• Pearl onion-8
• Curry leaves- 2 strings
• Red chillies-3 to 4 (depending on spice)
• Cilantro- garnish
• Salt to taste

Method:

1. Soak the both rice together for 4 to 6 hours.
2. Take cumin seeds, redchillies in a small bowl and soak then also in water.
3. Grind the rice in the grinder, when the batter is ready.
4. Add Tomato, Cumin seeds, Pearl onion, Curry leaves and Red chilies to the grinder and grind to coarse and to fine.
5. Now transfer it to the bowl and check for salt.
6. Finally add chopped cilantro and mix well.
7. Heat a pan and pour the batter onto centre and spread evenly and sprinkle some oil on it.
8. When it is crispy fold it on or cook on other side and remove from the pan.
9. Serve hot dosa with onion or coconut chutney.

Notes: 

• Cut the tomato and onion so that it is easy to grind.
• No need to ferment.
•  It tastes better when it is fresh.It takes little longer to cook.

Thandu Keerai Poriyal

Thandu Keerai is known as Amaranths Tender in English. I like to eat greens. They really taste yummy, when handled and prepared with proper care. After Marriage I move to US, where I did not greens regularly. Even though I get, it would be spinach from American grocery. If I need to get Indian greens, I have to go to Indian or Asian groceries. There also we will get only some types of green like Thandu Keerai, fenugreek and mustard greens. So with thandu keerai I have tried one of my mother recipes. You also try it and prepare a different and tasty dish .When we see on nutrition aspect, the greens always plays a vital role. Thandu keerai is also a type of spinach. They are rich in antioxidants, beta carotene etc. Overcooking of green kills the calcium and vitamins in it, so cook unto exact level and get all the benefits of greens.

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Ingredients:

• Thandu Keerai -1bunch
• Coconut (grated) -3 tbsp
• Garlic -6 to 8 pods
• Green chilly -2 or (red chili powder depending on your spice level)
• Onion –medium size chopped
• Turmeric -1/2 tbsp
• Oil – 2tbsp
• Mustard seeds – ¼ tbsp
• Urad dal – 1 tbsp
•  Salt - to taste.

Method:

1. Wash the Thandu Keerai; chop them along with the tender stem.
2. Heat oil in a kadai, add mustard seeds to splatters
3. Then add urad dal, chopped onion, garlic and the green chilly.
4. Sautee till the onions is tender and adds the chopped leaves, turmeric, salt and mix evenly.
5. Then add sprinkle some water or as needed and cook for 5 to 10 minutes or until the leaves are fully done.
6. When water in the greens is completely dried, add the grated coconut and saute it for another minute or two.
7.  Now switch off the heat.
8.  Serve hot with rice.
9. Goes well with rasam rice, chappatis.

Chicken Briyani

Chicken Briyani is one of my favorite recipes in Non-Vegetarian. When ever I go to restaurantswithout thinking I shall order chicken briyani. I love eating Chicken briyain with chicken 65 is the best combination, nothing can beat it .even through my husband doesn't eat non-veg,will take me to non-vegetarian restaurant to buy me chicken briyani. It makes happier, when you share some things that you like. I am going to share with you a pressure cooked version of chicken briyani. Try this easy recipe at home and enjoy with your family.

Ingredients:

Chicken -1/2 pound (Cut into cubes)

Basmati Rice - 1 cup

Onion -1 medium

Tomatoes- 2

Ginger & Garlic Paste -11/2 tbsp

Cinnamon stick -1″

Cloves - 3

Bay leaves -2

Red chili powder - 1/2 tbsp

Green chilies - 2

Briyani powder - 1 tbsp (any store brought powder)

Coriander leaves -1/2 cup (chopped)

Mint leaves- 1/4 cup (chopped)

Yogurt -1/4 cup

Oil and ghee-3 tbsp

Water-2 cups

Method:

Wash and cut the chicken into larger pieces.
Take mint, cilantro and grind them into paste.
Wash and soak the basmati rice in 1 ½ cup of water for 30 minutes. Rest half cup water will get from curd and green paste.
Heat oil and ghee in a pressure cooker.
Add cloves, cinnamon stick and bay leaves and then add onions.
Fry them till it gets translucent or until golden brown now add the ginger & garlic paste.
Fry them for 2-3 minutes till the raw smell goes off.

After that add the chopped tomatoes mix them well.

Now add the mint and cilantro paste and mix well.

Let it sit in the simmer heat for 3-4 minutes.

Now add the chicken pieces, turmeric, red chili powder, and curd and briyani powder.

Mix well all together for about 5 minutes or until the oil separates on top.

Before closing the lid check for salt and spices.

Now add the half lemon and basmati rice with water and pressure cook for one whistle.

After that remove from heat and once the pressure is released open the lid.

Mix everything well with a fork or spoon gently and transfer into a bowl and garnish with cilantro.

Serve hot with ritha or any chicken curry.

Notes: Prefer to get chicken with bone inside to give more taste. If you get boneless, it becomes rubbery .

Ash Gourd / Vellai poosanikai Sambar

Sambar can be made with any type of  vegetable.Now  you are going to see sambar with Ash Gourd/vellai poosanikai. Sambar is a easy recipe to prepare ,if some guest come home suddenly. Sambar is one goes well with rice,tiffin varieties and also with starter recipes.This Ash Gourd is called by different names like winter squash. Ash Gourd is rich in moisture and contains small amounts of fat, protein, carbohydrates, and fiber, besides calcium, phosphorous, iron, riboflavin, thiamine, niacin, and vitamin C.

Ingredients:

• Ash Gourd /Vellai poosanikai -1 medium size
• Toor dal - 1 cup
• Tamarind - half lemon size
• Onion (small Pearl onion or regular) - less than 1/4 cup (Cut lengthwise)
• Tomato -medium sized  
• Green chillies -2 medium        
• Sesame oil -2 tbsp
• Mustard -1/4 tbsp
• Garlic -3 pods
• Curry leaves -1 spring                                
• Turmeric pwd-1/4 tbsp
• Sambar powder (home made or store bought) - 1 tbsp (based on spicy level)
• Salt to taste
• Castor oil-2 drops
• Fresh coriander leaves 

Method:

1. Take a pressure cooker; add washed toor dal,garlic tomato and 2 drops of castor oil.
2. Pressure cooks it for 1 or 2 whistles and keeps it aside.
3. Soak the tamarind in water for 30 minutes and extract the juice.
4. Cut ash gourd into cubes and keep it aside.
5. Take a pan, heat sesame oil and add mustard, wait to crackel.
6. Add onion, curry leaves, ash gourd and green chili, sauté nicely to light brown.
7. Add sambar powder and fry for a minute without burning it.
8. Add 2 cup of water and allow it to boil in medium flame, till the raw powder smell goes.
9. Then pour the tamarind sauce, turmeric powder and boil till its raw smell goes
10. Add the cooked toor dal and needed water and salt .Bring to boil and see the ash gourd is cooked. Finally check for salt.
11. Let it boil for 3 min, check for consistency. (sambar shouldn’t be too thick or watery).
12. Remove from flame and keep aside.
13. Garnish with above fried mixture and freshly chopped coriander leaves.
14. Goes well with rice , idly,dosa etc.. 

                             

Fish Curry

This Fish curry is prepared with tamarind pulp, so it is called as Puli kozhambu. The tamarind pulp with all spices added to the curry gives a spicy and tangy taste. Fish curry can be prepared with all types of fishes like Tilapia, Cat fish etc. One secret of fish curry is, it taste really very good, when you eat this curry for next day. Fish is good source of omega-3 and vitamin A. So eating food is a healthy diet.

Ingredients:

• Fish Tilapia – 1pound
• Fenugreek Seeds: 1/4 tsp
• Green Chillies-2
• Onion (pearl)-10 or regular onion -1medium
• Tomatoes: 1 medium
• Garlic- 5
• Curry Leaves- 1spring
• Chili powder- 1/2 tsp (depending on spice level)
• Coriander Powder- 1/2 tsp
• Cumin Powder-1/4tsp
• Turmeric Powder-1/4 tsp
• Tamarind –medium lemon size
• Sesame oil- 3 tbsp
• Cilantro -garnishing

Method:

1. Wash and clean the fish. Cut them into pieces and keep it aside.
2. Take tamarind and soak it in a bowl of water for about ½ hour and extract juice from it.
3. Now cut the onion, tomato, green chillies, and garlic and keep it ready.
4. Now take a pan add 3 tbsp of sesame oil and add mustard to spultter.
5. Then add fenugreek seeds, garlic pods, curry leaves fry them for a minute.
6. Then add onion and green chillies sautee it very well.
7. Once the onion becomes translucent add the chopped tomatoes and cook it well.
8. Now add all the spices mentioned above and at last add the tamarind juice extract and bring it to boil, cook till the raw smell goes off.
9. Taste the salt and adjust according to it.
10. Finally add the fish and just lower the heat for 10 to 15 min maximum.
11. Garnish with cilantro.
12. Goes well with rice, dosa and idly etc..,

Notes:

Don’t try to mix the gravy after adding the fish, because after fish is cooked it becomes tenderer and will break.

Fish kozhambhu is one will become more taster when you eat on the next day.

Fish Fry

This is a simple and easy Fish fry .Fish fry is the best combination for rasam rice.The fish caught in the river, pond and lake is more taster than the sea fish. The fish is the good source of omega-3 fatty acid. Try this recipe and enjoy.

Ingredients:

• Tilapia (cut into steak about 4 to5 pieces)-1 medium size
• Turmeric-1/4 tsp
• Red chilli powder -1/2 tbsp
• Lemon juice-1 tbsp
• Corn Starch -1/4 tsp
• Food color-a pinch
• Salt-1 tsp
• Oil -frying

Method:

1. Clean the fish and wash it for 2 to 3 times.
2. Take a bowl and add all the spices above and mix well.
3. Pat the fish with tissue paper to remove excess moisture.
4. Add the fish to the bowl and mix it well and keep the marinated fish for 20 to 30 mins.
5. Take a pan and oil into it.
6. When oil is hot drop the fish and fry till it is golden brown.
7. Remove the fish and place it on the tissue paper to remove excess oil.
8. Serve it with onion and lemon.
9. Goes well with Rasam rice.

Baby Potato Fry

The Baby potato fry is one of the best recipes for variety rice. It is my husband’s favorite recipe. We can prepare many different recipes with potatoes. It is one of the best replacements of Meat for vegetarians. Potatoes are rich source of carbohydrates.

Ingredients:

Baby Potatoes - 1/2 kg

Mustard -1/4 tsp

Ginger garlic Paste-11/2tsp

Turmeric Powder -1/4 tsp

Coriander powder -1/4 tsp

Cumin powder -1/4 tsp

Chilli powder -1/2 tsp

Garam Masala -1/4tsp

Oil- Olive oil

Salt as required

Method:

Wash the potatoes to remove the dirt on it.

Take heavy bottom pan and add the potatoes and little salt.

Bring it to boil and cook the Baby potatoes to 75 percent.

Peel off the outer skin and keep it aside (It would be little difficult to peel them).

Take oil in a kadai and add mustard seeds, when they splutter, add the Ginger garlic paste into the oil and fry it in low flame, don’t burn it.

Add the potatoes and all the spice powder, turmeric powder, salt and mix well.

Cook on low flames, stirring frequently by adding oil little by little, till all the potatoes are well roasted.

Switch off the stove when able to see oil oozes out from the roasted potatoes.

Garnish with Cilantro leaves.

It goes well with Cilantro rice, sambar rice, chappati etc,

Chicken 65

Chicken 65 is on of my favorite recipe. It can use boneless or boned chicken for this recipe. This recipe is prepared by marinating chicken cubes with some spices like chili powder, ginger garlic paste etc. Chicken 65 can be served as an appetizer, snacks or as a side dish. There is a secret behind the name chicken 65, which I came to know from chef sanjay thumma. Chicken 65 is a dish in the military canteen, where it is placed as 65 th item in their menu, which in later called as chicken 65. Chicken is rich in Protein.

Ingredients:

·        Chicken ( boneless or bone in) 1 pound.

·        Chili chicken masala( store bought. I used JB masala)-1/2 packet

·        Ginger Garlic Paste -1tsp

·        Corn starch 1tsp

·        Salt( if needed)

·        Red color -pinch

·        Oil for deep frying

Marinating chicken:

           Take a bowl. Add Chicken masala powder, ginger garlic, red color, chicken and mix well. Set aside this marinate for an hour (keep marinate in fridge for good result).

Note: The longer you refrigerate, becomes more taster.

Method:

1.     Take a heavy bottom pan and pour oil for deep frying.

2.     When the oil is hot, fry the chicken in batches and place on the paper tower to remove excess oil.

Garnishing:

          Take onion (cut in length wise) and Lemon (slice it). Take a serving plate place chicken with onion and lemon and ready to eat.

Cilantro Rice

This is one of the Lunch box Recipe. Cilantro is Iron rich food.I got this recipe from my mother- in-law.She used to prepare this recipe for my husband .In his child hood days it was his favorite recipe.Try This recipe

at home and bring back Your school days Memories Back. Enjoy it with semi-dry Chicken or potato curry .

Ingredients:

• Basmati Rice -2 cups
• Cilantro - 2 bunches
• Onion - 1 small
•  Cloves -3
• Fennel seeds -1 tsp
• Cinnamon sticks -1 inch
•  Ginger -  lemon size
•  Garlic -12 pods
• Green Chillies-4 to 5
• Bay leaves -2
• Salt to taste.
• Oil  -2 tsp

Method:

1. Take the cilantro bunch and clean only the leave part and not the stem.Collect all the leaves and Keep it aside
2. Wash and grind coriander leaves,ginger,garlic,fennel seeds,two cloves and one piece of cinnamon stick into a smooth paste.
3. In a pressure cooker add  basmati rice and 11/2 cup of water and few drops of olive oil in it and pressure cook it for 1 whistle.
4. When the pressure cooker cools down , transfer the rice onto a  plate and spread evenly and keep it aside.
5. Heat oil in a pan  and add mustard in it. When the mustard sputters  and then add two Bay leaves ,onions and Green chillies  and fry till translucent.
6. Now add  the ground paste and saute for few minutes till the raw smell goes . Then add the Cooked Basmati Rice and mix well.
7. Now Close the Lid and simmer it for few minutes, so that  and masala and the rice will mix together evenly .
8. At last check for salt and switch of the flame.
9. Serve it with Semi dry chicken ,Potato curries and also with rita..

Notes:
Use only the clintro leaves to avoid the bitter taste of the stem.
You can add some more ghee to make it more rich.
You can add some fried cashew nuts.

Wheat Dosa

 Wheat Dosa is one of the traditional recipe varity .In my childhood days my grandmother used to prepare this dosa often, but now-a-days it as become occasional food. Try this recipe at home. Kids will love it.

Ingredients: 

Sweet Wheat dosa:

• Whole Wheat - 1 Cup
• Grated Coconut - 1/3 Cup
• Jaggery Grated or cane sugar -3 Tbsp (as needed)
• Ghee or oil

Spicy Wheat dosa:

• Whole Wheat - 1 Cup
• Green Chilly or red chilli – 3
• Cumin – 1tbsp
• Onion – 1 medium (chopped)
• Cilantro for garnishing
• Salt (as needed)
• Ghee or oil - for dosa

Method for sweet dosa:

Soak wheat for around 5 hours or over night. Add the wheat and grind till it is coarse. For small Grinders, grind twice. Transfer the coarsely grinded batter to a bowl and add grated coconut. This dosa batter does not need fermenting .Heat the tawa and pour the dosa batter. Spread the batter thinly, because it take time to cook. Now pour ghee or oil on top it. Serve hot.

Method for spicy dosa:

Soak wheat for around 5 hours or over night. Add the wheat and grind till it is coarse. For small Grinders, grind twice. Transfer the coarsely grinded batter to a bowl. Add salt, Cumin powder, green chillies, ginger and onion finely chopped. This dosa batter does not need fermenting. Heat the tawa and pour the dosa batter. Spread the batter thinly, because it take time to cook. Serve hot with sambar and/or chutney.

Variations: Soak the wheat and grind it with salt, Cumin, green or red chilies, ginger and onion of the ingredients mentioned above. Add water to get the consistency of dosa and prepare yummy dosa.

Vegetable Rava Upma

                                 Rava Upma is one of the popular dish in south India.Most of the restaurants have this recipe as their breakfast menu. 

Ingredients:

• Sooji(Rava) - 1 cups
• Water- 2cups (if needed can add based on rava)
• Vegetables-A cup of diced Vegetables like carrots, beans and peas
• Mustard seeds-1/4tsp
•  Urad dhal -1/4tsp
• Green chilies (slit lengthwise)-2
• Onion-1 Medium sized Onion sliced lengthwise
• Ginger –cut in small cubes
• Oil-5tsp
• Ghee-1tsp (optional)
• Cilantro-to garnish

Method:

1.     Roast the rava in 2 tsps of oil or ghee in a heavy bottom pan with medium heat till rava turns to light brown. Remove and keep aside.

2.      Heat oil in the same kadai,when oil becomes hot add mustard to Splutter .

3.     Add urad dal fry to light brown and then add green chilies.

4.     Then add sliced onions and fry till translucent. Now add the ginger and saute for few seconds.

5.     Add the chopped sliced vegetables toss it for few minutes (slice the vegetables smaller size to cook faster)

6.     Once the vegetables is half cooked add water. Let the vegetables get cooked completely.

7.     When water comes to boil, add rava, little by little, stirring with a spatula, continuously.(Addition of rava and stirring are to be done simultaneously. Care should be taken to avoid lumps with the boiling water; reduce the heat to medium).

8.      Keep on stirring the rava to get to thicker, cooked and the right consistency.

9.     Then garnish with cilantro. Can add ghee and stir well for taste (optional).

10.  Remove from fire. Serve it with coconut chutney, pickle

Note: Try to have cup of warm water. If you need water can add while stirring.
If  u like tomato can add,but it will change upma orange color.

Okra Stir Fry

This is a simple Okra Stir Fry .Try this recipe at home and enjoy with Sambar Rice.

This is one of my favorite recipe.The stir fries usually takes long time,which inturn becomes tasty recipe.

Ingredients:

• Okra- 20-25
• Onion- 1 medium
• Turmeric Powder-1/2 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves - 1 string
• Red Chilly powder- 1/2 tsp or 1 tsp depending on spice level.
• Garnish-Cilantro Leaves
• Grated coconut - few tsp (optional)
• Salt to taste
• oil- 2 or 3 tbsp

Method:

1.     Wash the okra and keep it aside to dry out the wetness .

2.     Cut okra into desired shape.

3.     Heat the oil in the kadai  and add mustard seeds.

4.     Allow to splutter and add curry leaves and cut okra.

5.     Fry the okra for few more minutes without add any spices ,till the sticky nature of okra goes off.

6.     Then add onions and above mentioned spices and fry till it turns golden brown with constant stirring okra. 

7.     Fry in low flame to prevent from burning okra. When the okra is cooked add in the cilantro leaves. Enjoy with Sambar rice and rasam rice.

Notes: Fry the okra in very low flame for long time to get yummy Okra stir fry.

You can also add grated coconut to increase more taste to it.

Moong Dal /Greeen gram Dal Rasam

Rasam is called in other words as “soup”. Rasam is famous in south India .I learnt rasam from my mother-in-law. She prepares rasam very tasty. Green gram is rich in vitamin A, B, C, E and Minerals, such as calcium, iron and potassium. It is high source of protein and fiber and lowers the blood cholesterol level.The green gram helps us to cool our body temperature.

Ingredients:

• Tomato -1medium size
• Moong Dal -1/4 cup
• Tamarind- less then 1/4 lemon size
• Peppercorns-6corns
• Garlic-1
• Onion-1/6
• Cilantro-garnishing
• Mustard seed-1/2 tsp
• Red chili-1
• Hing(Asafoetida)-a pinch
• Turmeric-1/4 tsp
• Cumin-1/2 tsp
• Curry leaves-1 sprig
• Rasam powder (any store brought brand)-1/2tsp(optional)
• Castor oil-1/4 tsp
• Oil –needed
• Salt to taste

Method:

1.     Take a kadai ,add moong dal and toss if for few minutes to get nice aroma while cooking

2.     Add tomato, Moong dal, few drops of Castor oil and pressure for 3 whistles.

3.     When pressure goes down, open the cooker and separate Moong dal water.

4.     Then squeeze the tomato and filter the juice alone and set aside.

5.     Crush the peppercorn, cumin and garlic as coarse and keep it ready.

6.     Take onion (chopped), curry leaves, cilantro and red chili (broke to two piece).

7.     Soak the ¼ lemon size tamarind in water for 1 hour.

8.     Then squeeze the tamarind and filter the juice alone and set aside.

9.     Finally mix all the liquid together with right proportion and keep it ready.

10. Take kadai and add 2tsp of oil.

11. When oil is hot, add mustard seed to splutter.

12. Then add onion, curry leaves, cilantro and red chili.

13. Toss it well then add Turmeric powder, crushed mixture .Keep in medium flame to prevent from burning.

14. Add juice mixture, salt, hing, cilantro, rasam powder and bring to boil and off the stove. Your zesty rasam is ready to taste.

Note: Don’t let rasam to boil, keep the entire ingredient aside. You can make rasam in 5-10 min maximum. You crush the peppercorn, cumin and garlic to get fresh tasty rasam .Otherwise dry cumin and peppercorn. Make powder in mixer and store it.

Soya 65

                    Soya chunks is popularly know as Meal Maker. Soya chunks are rich source of Protein.So try this recipe with your daily diet.

Ingredients:

• Soya chunks -200 grams
• Red Chilli Powder -2 tsp (as spicy needed)
• Salt to taste
• Oil -for deep frying

Method:

1. Soak the soya in water or Lukewarm water for 30 mins.
2. Remove it and squeeze excess water from it.
3. Take  a bowl , add salt red chilli powder and mix it well.
4. Marinate  it for about 30 minutes.
5. Heat the oil in a kadai. When oil is hot.
6. Add soya chunks in batches and fry them to reddish brown.(Do not burn it)
7. Remove and place it on the paper towel.
8. Served with sauce as a starter or as a side dish.It goes well with lemon rice and other variety rice.

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Idiyappam

               Idiyappam is one of the favorite Breakfast in South India. Using Idiyappam ,we can make variety of recipes.I am going to post some of the recipes prepared from Idiyappam in future.I have given You two methods how to make the Idiyappam dough.When you look into it you will feel method 2 is easy ,but i prefer method 1.In which the Idiyappam dough will be more softer and to prepare .Try this recipe at home and enjoy.

Ingredients:
Method:1

• Idly rice -2 cups
• Oil-3 tsp 

Method :2

• Rice flour-2 cups 
• Water to need the flour
• Oil- to grease the plates

Preparation of dough :
Method 1:

1. Soak the rice for 5  hours minimum  and grind it to a batter.
2. Take a kadai and pour oil into it and when the oil is medium hot add the batter into it and mix it will turn into dough.
3. After the dough cools down a bit, knead the dough using your hands and keep it ready.

Method :2

1. Boil the water in a wide cooking pan.
2. When the water comes to a boil, add the flour and immediately stir it with a wooden flat spoon or rod.
3. Remove from the stove and let it cool down slightly.
4. After the dough cools down a bit, knead the dough using your hands until it is soft.
5. If the dough is not soft, add little more warm water and combine well.
6. The dough should be really soft, but not too watery.
7. Keep the dough ready.

How to make Idiyappam:

1. Take the  Idiyappam maker and fill it with the dough of your choice from above mentioned 2 methods.
2. Take medium sized ball of dough into the idiyappam maker.
3. Make the  Idiyappam on Idly plates.Grease each of the moulds on the plates for making idiyappam with little oil.
4. Press the  Idiyappam  maker with the dough inside to get noodles shaped  fall on the plate.
5. Repeat this process until you have all the idly plates filled.Now place all the plates on to the idly maker and cove the lid .
6. Cook it for 0 to 15 min.Your favorite Idiyappam is ready.
7. Serve the hot Idiyappams with curries, Coconut milk .

Notes:Press the idiyappam,when the dough is hot.If it cools down it will be harder to press with Idiyappam maker.

Tomato Thokku / Pickle

Ingredients:

• Tomato - 3 Large Size
• Garlic Cloves -2
• Oil - 2 tbsp
• Red Chilies - 4 or Chilli powder - 1 tsp( As Spice required)
• Turmeric powder - a pinch
• Salt as required

Preparation:

Bring water to boil. Put the tomatoes,red chilies Garlic in boiling water and simmer it for few minutes , switch off the flame( if chilli powder don't add now).

Remove the skin. After it cools, put it in a blender and puree it.

Method :

1. Heat oil in a kadai , add mustard seeds . When mustard splutters, add tomato puree,turmeric powder and salt required.
2. Cook covered in medium flame, stirring in between, till the mixture oozes out oil.
3. Store it in a bottle or container and refrigerate it. Always use dry spoon to take the thokku.
4. Goes with doas ,idily, rice,chappati etc,.....

Note:
 You use red chillies instead of chilli powder to give more taste.

Use ripe and juicy tomatoes for preparing this thokku.

Onion Uttapam

After long time i am back with a easy recipe .Kids will surely love it.These days many uttapam mix are available in market in packed form. However, homemade uttapam mix is a healthy and great recipe. So try this recipe at home and enjoy your dinner.

Ingredient:

• Dosa Batter- 2cups
• Carrot - 2  Grated
• Onion - 1 Mediu(chopped)
• Capsicum-1medium
• Ginger - 1/2 inch 
• Coriander Leaves
• Green Chilly - 2 no
• Salt to taste
• oil

Method:

1. Take a bowl ,add the dosa batter in it and add required salt.
2. Finely chop the  onions , green chilies, ginger, coriander leaves,Capsicum and grated carrot.
3. Heat a tawa and pour the dosa batter on it and spread little thicker.
4. Spread the above mentioned chopped ingredients  on the dosa.
5. Sprinkle some oil on it.
6. Cook on  one side of the uttapam  in medium flame, flip it to the other side and cook for 1 min. Serve Hot with coconut chutney ,sambar etc,.