Tomato Egg Curry

We can cook several different types of dishes from egg in different styles.This dish is absolutely very delicious taste,as you can feel the taste of both spicy and sweet.

Ingredients

1. Boiled eggs - 2
2. Onion - 1 (finely chopped)
3. Tomato's -1
4. Tomato ketchup - 1 1/2 tbps
5. jeera - 1/2 tbps
6. curry leaves
7. Ginger garlic paste - 1 tbps
8. Green chilli - 2
9. Turmeric - 1/4 tbps
10. Chilli powder - 1 tbps
11. Coriander powder- 1 tbps
12. Garam masala - 1/4 tbps
13. Pepper - 1/4 tbps
14. Oil

Procedure:

• Heat oil in a kadai add jeera,curry leaves,onion,green chilli,ginger garlic paste and saute it for about 4 mins.
• Now add tomato pieces,tomato ketchup and allow it to cook for another 3 mins.
• Now add turmeric,chilli powder, coriander powder and cook it till oil separates.
• Now add garam masala,boiled egg and pepper to it and cook it for 2 mins.
• Finally add coriander leaves and transfer it to serving bowl.

Sweet Kelvaragu(Ragi) Adai

Though this dish doesn't look attractive but it tastes very delicious and is filled with calcium and is very low in cholesterol this is a perfect dish for those who are very health conscious. As in this dish we mix drumstick leaves to ragi its very rich in iron and makes more nutritious.
This can be taken as an early meal or snack.
Note: Adai can be prepared without drumstick leaves if not available.

Ingredients:

1. Ragi flour - 2 cups
2. Drumstick leaves - 1/2 cup
3. Jaggery grated - 1/2 cup
4. Oil

Procedure:

• In a kadai saute drumstick leaves few minutes.
• Add fried sauted drumstick leaves,grated jaggery to the ragi flour and mix it well by adding water to make it a dough.
• Take a portion of ragi and flatten it with your fingers on a plastic sheet or banana leaf.
• Now transfer this flattened adai on a heat pan which is coated with oil,cook on both the side by adding little oil until its done.repeat the same for left over dough.
• Transfer it on a serving plate and its ready to serve.

Ridge Gourd Tomato curry (Beerakaya/peerkangai curry)

Ridge gourd's are consumed when it is normally tender and green.It is mostly used in vegetable cuisine  This can be cooked in many ways,it tastes good when eaten with rotis and rice .The nutritional value of gourd makes it suitable for maintaining optimum health,weight loss and as cooling property.

Ingredients:

1. Ridge gourd - 2 cup (sliced)
2. Tomato - 2
3. Onion - 1 
4. Green chilli - 3
5. Red chilli - 1 tbps
6. Turmeric 
7. Jeera powder - 1/4 tbps
8. Coriander powder - 1/4 tbps
9. Salt

For Tempring:

1. Mustard seeds - 1/4 tbps
2. Cumin seeds - 1/4 tbps
3. Urad dal - 1/4 tbps
4. Curry leaves
5. Oil

Procedure:

• Heat oil in a cooking vessel on medium flame,add tempering ingredients and allow it to splutter.
• Add chopped onions,green chilli  and saute it for few minutes then add tomato and ridge gourd .Cover them add cook it for almost 10 mins.
• Now add turmeric powder,redchilli powder,jeera, coriander powder and saute them for another cover cook for 10min.(you can add water if the consistency is too thick)
• Cook on medium flame till it reaches curry consistency and releases oil.Once done transfer it into a serving bowl and serve hot with roti or rice. :) 

Eggy Bread...

Now a days sandwiches/toast are very popular,you can almost find sandwich stalls at many places like railway stations , theaters,malls,restaurant etc.,This recipe is for egg and bread lovers,which is very simple and easy to prepare for breakfast or you can take it as a snack.I learnt this simple and yummy dish from my hubby..:) 

Ingredients:

1. Eggs - 2
2. Bread - 4
3. Sugar - 4 tbps
4. Salt - pinch (very little)
5. Milk - 1cup
6. Butter

Procedure:

• Break eggs in a bowl beat lightly with a fork,now add milk,salt and sugar and stir them well.
• Meanwhile over medium flame,heat a pan coated with a layer of butter.
• Let the pan heat for few seconds,in the mean time soak the bread slices in egg mixture for seconds one at a time.Take care that both the side of slices should soak well.
• Transfer the soaked slices on the pan,heat it slowly until it turns golden brown on both sides.
• Serve them hot.

Idli/Dosa Batter

This post is for beginners, definetly it would be a challenging task for beginners making soft idli's and crispy dosa. This batter can be used in making/cooking many more different yummy dishes.

Ingredients:

1. Rice - 2 cups
2. Boiled Rice - 3 cups
3. Urad dal - 1 cup
4. Fenugreek seeds - 1 tbps
5. Salt
6. Water for soaking

Preparation:

• First wash and soak the rice for 2 hrs,next wash and soak urad dal seperatly for 2 hrs,soak fenugreek seeds along with urad dal i.e rice and dal should soak for minimum 4hrs.
• After soaking grind urad dal by sprinkling water now and then.
• Once the urad dal batter is smooth transfer it to a bowl.
• Now grind rice by sprinkling water,Once the batter gets smooth,check the texture using finger,batter should be smooth,silky but with little grainy like texture.
• Now transfer the rice batter in to another bowl
• Mix both the batters add salt,mix well using hand and allow it to ferment overnight or for 8hrs minimum.
• After fermentation you will  notice that the volume of batter is little raised,the batter after fermentation should be light and fluffy
• If you feel the batter is too thick you can add little water,now the batter is ready.
• Take a large saucepan or idli vessel add 2 cups of water into it and turn on the flame in medium heat
• Now grease the idli plates with oil/ghee,pour a ladle of batter in each plate and keep it in the vessel and cook it for 10-12mins.(i.e.,5mins on low flame and 5mins on high flame)
• Check the idli by inserting knife,if knife comes out clean without any batter turn off the stove.
• Allow it to cool for 2mins,Using idli spoon remove the idlis from idli plate and serve hot with chutney and sambar.

Masala Chai

Masala chai means literally mixed spice tea,is a flavored tea mixed of aromatic Indian spices and herbs.

The simplest traditional method of preparing masala chai is through decoction,by simmering or boiling a mixture of milk,water with loose leaf tea, sweetener and whole spices.There are various brands who sell chai masala. We can blend this by our own in our households.

Ingredients

1. Water - 1/2 glass
2. Milk - 1/2 glass
3. Green cardamom - 2
4. Cinnamon stick - 1 inch
5. Ginger 3-4 thin slices
6. Star anise - 1
7. Cloves - 2
8. Black tea leaves - 1 1/2 teaspoon
9. Sweetener - honey or sugar

Preparation

• In a small saucepan add water,cardamom, cinnamon stick,star anise,cloves,ginger and bring this mixture to boil for few minutes until the mixture is fragrant.
• Now add the milk and tea leaves and simmer for another 2 mins,keep steering this mixture with a spoon so that the spices would blind.
• Now pour into a cup with a fine mesh and add sweetener to taste .Serve it hot with biscuits :) 

Murungai Keerai Parupu Kadayal (Drumstick leaf dal)

Drumstick Leaf/Murungai keerai is high in vitamins,proteins etc., and is very high in nutritious.

These leaves provides essential amount of iron and calcium for women especially,these are also widely used in siddha medicine in India.Here in my dish i have added toor dal to these leaves so that in enhances the taste.

Ingredients

1. Drumstick leaves - 1 big bunch
2. toordal(half boiled) - 1 cup
3. Greenchilli - 4
4. Onion - 1
5. Garlic - 6 cloves
6. salt

For Tempering:

1. Mustard seeds - 1/4 tbps
2. Cumin seeds - 1/4 tbps
3. Urad dal - 1/4 tbps
4. Redchilli-2
5. Asafoetida - pinch (optional)
6. Oil

Preparation

• Take a vessel add boiled toordal,drumstick leaves(murungai keerai),green chilli,garlic,onion.Put this on a low flame and allow into boil.
• Once its boiled grind this into a paste as soon in the picture.
• Take another kadai add oil and add all tempering ingredients into it.
• Once tempering is done add this to the murungai keerai paste.
• Its ready to serve,tastes more yummy with hot rice mixed with ghee.

Vazhaithandu Poriyal(Plantain stem curry)

This a healthy and tasty recipe,first step of cooking is there will be a outer shield to vazhaithandu remove this outer layer so that there are no more layers seen.As shown below

Now slice the remaining part of vazhaithandu thinly into disk shape,while slicing we get a fiber out of it,remove this fiber with help of one of your finger while slicing them, I am sure you would get frustrated by doing this whole procedure but be patience at the end you will have a yummy poriyal.

Keep these cut slices immersed in water mixed with lime or butter milk to prevent change of color.

Ingredients

vazhaithandu - 2

Turmeric - 1/2 tbps

Moongdal - 3 tbps

Salt

Curry leaves

For Tempering:

Mustard - 1 tbps

Urad dal - 1 tbps

Jeera - 1/2 tbps

Red chilli - 3

Preparation:

• Chop the slices finely add moong dal,salt,turmeric and mix well and keep aside for 15 min as this mixture will release water from it, its better place it on a strainer plate.
• Heat the kadai add the tempering ingredients,followed by curry leaves,now add the chopped vazhaithandu mixture by squeezing out excess water.
• Frey for 2 mins and cover cook till soft.You can notice it becomes transparent after cooked
• Serve hot with rice or pulka goes well with both.

Corainder Brinjal Curry (kathirikay kothamalli curry)

Here is a very special and simple mouthwatering dish for corainder and brinjal lovers,this makes a great side for pulka and rotis.

Ingredient:

Brinjal - 10 Nos

Corainder leaf - 2 big bunches

green chilli - 6

jeera - 1 tbps

Ginger garlic paste - 2 tbps

Salt - to taste

oil

Preparation:

• Wash the brinjals remove the crown part and cut them from base end,make a slit towards stem but not all the way through i.e., slit into 4 sections lengthwise.
• Now grind the rest over ingrdients i.e., corainder leaf,greenchilli,ginger garlic paste,jeera and salt.
• Fill this paste inside the brinjal carefully without breaking them,stuff all the brinjals in this manner and keep aside the left over paste.
• Now take a kadia add some oil approxmately 5 tbps now place the brinjals gently, add even the left over paste into it,let this cook for 20min on low flame,do check them in between.
• Cover and cook for another 10min or till the brinjals are well cooked.
• Now its ready to serve with roti as well as rice.

Daddojanam/Thayir sadam(Curd rice)

Thayir sadam is commonly made prasadam at temples and during festivals.In summer this dish tastes great,it goes well with pickle.

Ingredients:

• Cooked Rice - 1 cup
• Curd - 1/4 cup
• Milk- 1 1/2 cup
• Salt

For Seasoning:

• Cumins Seeds -  1/4 tbps 
• Mustard Seeds -  1/4 tbps
• Jeera - 1/4 tbsp
• Asofoetida - pinch
• Green chilli - 2
• Red chilli- 1
• Ginger (finely chopped) - 1/4 tbps
• oil - 3 tbsp
• curry leaves
• Fried cashew,grapes,grated carrot,kismis,mango... to enhance flavor

Preparation:

• Mash the cooked rice well ,once it is done add curd,milk,salt and keep it aside.
• Heat oil in a kadai add cumin seeds,urad dal,chana dal,red chilli,green chilli,ginger,asafoetida and curry leaves.
• When it turns golden brown add this mixture to curd rice
• Serve with pickel.

Millet Juice

This kanji is a rich source of fiber and helps lower cholesterol level it is best food for weight control,diabetes and also helps to cool the body.

Preparation:

Method:1

Preparing Millet powder:

Ingredients:

1. Raggi - 500 gm

2. Corn - 500 gm

3. Kambu (Bajra/Millet) - 500gms     

4. Soya - 100 gm

5.  Barley - 50 gm

Grind the above ingredients into a fine powder,this can be stored for months.

Method:2

Preparation:

NOTE: This process of preparation should be done overnight and its ready to serve early morning preferably breakfast.

Process:

• When you want to prepare take 2 tbps of powder and mix it in little water to make smooth paste.
• Heat 150ml water in vessel and when water is boiling add the paste and stir continuously take care to avoid lumps.
• Keep stiring for 5-7min and remove from heat.
• Keep aside to cool.
• Add pinch of salt and butter milk while serving.

PoriUrundai(Puffed rice)

Puffed rice is made from rice,Offerings of pori and jaggery made to Lord ganesh.Pori urundai is normally prepared on auspicious occasions.Puffed rice  is used in breakfast creals, snack foods and is also a popular street food in some parts of the world.

Ingredients

1. pori - 1kg
2. Grated Jaggery - 1/4 kg
3. water- 4 tbps

Preparation:

• Add jageery in a pan with water,when it dissolves in water strain it to avoid sand.
• Now boil the jaggery water and keep stirring it until we get a correct consistency i.e, when we take a drop of jaggery and drop it in water it should not dissolve rather we should be able to make a ball out of it.If jaggery is in such a stage then your jaggery syrup is at exact consistency.
• Now remove the jaggery from flame,add pori and mix it well, immediately start making small round balls by applying oil to your palm so that it wont stick.
• The yummy poriurundai is ready

Potato chips (Aloo chips)

Ingredients:

• Potatoes - Big size
• salt
• chilli powder
• oil

Preparation:

• Wash potatoes well,peel the skin and slice it with slicer.
• Rinse it well in salted water and wipe it gently with a clot.
• Heat oil in a pan and fry the potato slices till golden brown.

• Drain the excess oil on a paper towel.
• Sprinkle salt+chilli powder or salt+pepper on potatoes when they are hot and mix it well.
• After it cools it can be stored in a air tight container.

Enjoy the yummy aloo chips... :)

Kamarkat- Sweet balls

Kamarkat was my all time favorite sweet at my childhood times.Now it has even became a favorite sweet for my daughters she loves kamarkat. Its a yummy dish with cocont and jaggery and very simple to prepare.

Ingredients:

1. Jaggery(grated) - 3/4 cup
2. Coconut (grated) - 1 cup
3. Water - 2 to 3 tbps

Preparation:

• Fry the grated coconut in a pan till it turns golden brown and keep it aside.
• Add jaggery in a pan with water,when it dissolves in water strain it to avoid sand.
• Now boil the jaggery water and keep stirring it until we get an exact consistency i.e., when we take a drop of jaggery and drop it in water it should not dissolve rather we should be able to make ball.
• Now add fried coconut,mix it well and cook it for a minute and remove it from flame.

• Now start making small balls.The delicious kamarkat is ready.

Bulls eye

Here is a very simple and delicious dish which can be prepared in very short span approx 1min for perfect breakfast.This can be cooked to your liking,Fry the egg hard so that the yolk is solid or leave it soft for a tasty dip. Here I am going to leave it soft.

Ingredients

1. Egg - 1
2. Pepper - pinch
3. salt - To taste
4. Oil

Preparation:

• Heat a frying pan on medium heat.
• Take a drop oil and grease the pan.
• Once it is hot break the egg (take care that yolk shouldn't break) immediately it starts to bubble and turns golden toast.
•  At this stage sprinkle pepper and salt.
• Take a spatula and quickly transfer it to on a bread or on a plate .