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 .