Tomato Chutney

Ingredients
Mustard seed - 1 tsp
Asafoetida - 1/4tsp
Black gram dal/urad dal - 1 tsp
Red chillies - 3
Few curry leaves
Sliced onion - 1
Roasted peanut - 1 tbl.sp
Tomatoes - 5
Sugar and salt as per taste

Method
Heat a tsp of oil in a pan and add mustard seeds and let it splutter, then add asafoetida and black gram dal and cook till dal changes its color. Add red chillies, few curry leave and sliced onions and cover and cook till onions become soft. Add roasted peanuts and tomatoes and cook till tomatoes become soft. Off the fame and let it cool down. Blend it to a fine paste and add sugar and salt as per taste and serve hot with roti, chapati, idli or dosa.

Idli 65 | Chilli Idli | Fried Idli | How to Make Idli 65 With Leftover ...

Ingredients

Idli – 5 to 6

Ginger garlic paste
– 1 tsp

Chilli powder – 2 tsp

Cumin powder – 1 tsp

All purpose flour –
¼ cup

Yogurt – 1 ½ tbl.sp

Juice of half lemon

Food color – optional

Salt as per taste

Few curry leaves
for tempering

Method

Cut idli into 4
pieces.

In another bowl,
add all the ingredients given. Mix well by adding little water. Add this idli
pieces to it and mix it well. Let it marinate for half an hour.

Deep fry in hot oil
and remove in tissue paper.

Temper it with
curry leaves and serve hot.

Kanchipuram Idli

Ingredients

Rice – 1 cup

Parboiled rice – 1 cup

Urad dal/black gram
dal – 1 cup

Poha/rice flakes – ½
cup

Fenugreek seed – ½ tsp

Salt as per taste

Ginger – 1 tsp

Turmeric powder – ½
tsp

For tempering

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Chana dal – 2 tsp

Urad dal – 2 salt

Cumin seed – 1 tsp

Whole pepper – 2 tsp

Asafoetida – ¼ tsp

Few curry leaves

Method

Wash and soak rice,
par boiled rice and urad dal in water for 3 to 4 hours. Soak rice flakes in
water for half an hour.

Blend it in a
blender along with rice flakes. Cover
and let it ferment for 10 to 12 hours.

Next day to it add
ginger powder, turmeric powder and salt. Mix it well and temper it with the
ingredients given.

Take idli mould. Grease
it with oil and pout the batter. Steam it for 10 to 12 minutes. Serve hot with
coconut chutney.

Bread Uttapam | Instant Bread Uttapam | Indian Snack

Ingredients

Make a paste of
Bread slices - 4
Semolina - 100 gm
All purpose flour - 2 tbl.sp
Yogurt - 1/2 cup
Few curry leaves
Salt as per taste


Carrot - 1 grated
Tomato - 1 chopped
Onion - 1 medium chopped
Green chilli - 2
Cumin seed - 1 tsp
Ginger - 1 small piece chopped
Few chopped corriander leaves

Method
Make a paste of the ingredients given.
Remove in a bowl and to it add the ingredients given above.
Mix well and leave it for 10 minutes.
Heat a flat pan and pour small thick circle like pancakes. Cook on both the sides. Serve hot with chutney.

Rice Sevai Upma | Vermicelli Upma | Bombino Rice Sevai Upma | Easy B...

Ingredients
Rice sevai - 200 gm
Onion - 2 medium sliced
Mustard seed - 1 tsp
Cumin seed - 1 tsp
Split chickpeas/chana dal - 1 tsp
Black gram dal/ urad dal - 1 tsp
Red or green chilli - 2
Few curry leaves
Asafoetida/hing - 1/4 tsp
Juice of half lemon
Salt as per taste
Few chopped corriander leaves

Method
Dry roast sevai for 2 to 3 minutes on a medium flame stirring continously. Remove and keep aside.
Heat oil in a pan and add mustard seed and cumin seed. When it splutter add chana dal, urad dal, fry for a minute and add red chillies, curry leaves, hing and then add onion.Cook till it turns translucent.
Add 1 cup of water for one cup of sevai. Add salt as per taste. Cover and let it boil.
When it starts boiling, add rice seviyan, mix well and cook on a medium flame. When it is 90% done, slow the flame, add juice of half lemon, corriander leaves and cover and cook for a minute.
Garnish with corriander leaves and serve hot.

Here I have used bombino rice sevai available in Indian super market.

Tri Color Idli

Ingredients
rice - 1 cup
parboiled rice - 1 cup
urad dal,black gram dal - 1/2 cup
fenugreek seed - 1 tsp
salt - 1 tsp
cooked rice - 1 cup
carrot - 1
red chilli - 1
spinach leaves - 8 to 1
green chilli - 1


Method
Soak rice, parboiled rice, urad dal and fenugreek seed in water for 3 to 4 hours. Blend this to a fine paste along with cooked rice. Let it ferment for 8 to 10 hours or overnight.
Take two bowls and put little batter in each bowl. Make a paste of carrot and red chilli and mix in one batter for orange color. Make a paste of spinach leaves and green chilli and add to the other. Mix it well for green color. Now take idli mould. Grease it with oil and pour different color batter in each mould. When cooked you will get idli in three colors green, orange and white. Serve hot with chutney.

Set Dosa Recipe

Ingredients
rice - 1 cup
rice flakes/poha - 1/2 cup
urad dal/black gram dal - 1/4 cup
fenugreek seed - 1/2 tsp
salt as per taste

Method
Soak rice and dal separately for 4 to 5 hours. Add fenugreek seed in dal while soaking. Soak rice flakes separately.
Wash and Blend this in a blender using little water as the batter should be thick.
Let it ferment for 8 to 10 hours.
Keep pan for heating and with the help of a spoon pour the batter on a pan, do not spread it as we want thick, soft and spongy dosa. Pour little oil on the sides.
Remove and serve hot with chutney or sambar.

Vegetable Stuffed Idli

Ingredients

Idli batter

onion - 1

capsicum - 1

carrot - 1

potato - 1

green peas - 100 gm

french beans - 10 to 12

few curry leaves

grated ginger - 1 tsp

green chilllies as per taste

mustard seed - 1 tsp

turmeric powder - 1/4 tsp

salt as per taste



Method

Chop onion, french beans and capsicum. Grate carrot  and potato.

Heat oil in a pan and add mustard seeds. When it splutters add green chillies, few curry leaves and

grated ginger and saute for few seconds.

Then add onion and cook till it becomes translucent.

Add all the vegetables, salt and turmeric powder and mix well. Put little water and cover and cook

till it becomes dry.

Remove from fire

Take idli mould and grease it with oil. Pour one tbl.sp of idli batter and then one tbl.sp of cooked

vegetable and then again top it with idli batter. Steam it for 15 to 20 minutes.

Remove and serve hot with chutney.

Kerala Banana Halwa

Ingredients
Kerala banana - 1 ripe
honey - 1 to 2 tsp
cinnamon powder - 1/4 tsp
chopped nuts
ghee or unsalted butter for cooking

Method
Peel banana and mash it in a bowl. Add honey and cinnamon powder to it and mix well and keep aside.
In a pan heat ghee, add chopped nuts and fry till golden brown in color.
Remove and keep aside.
Now in the same pan add mashed banana and cook on a low flame stirring continoulsy till it leaves the sides. Remove in a serving mould or plate and garnish with fried nuts.

How To Make Thin and Crispy Dosa

Ingredients
rice - 1 cup
parboiled rice - 1/2 cup
black gram dal - 1/2 cup fenugreek seeds - 1 tsp
little salt

Method
Soak all these ingredients in water for about 3 to 4 hours and then wash and blend it to a fine paste.
Leave this to ferment for about 8 to 10 hours.
Add little salt to it and then with the help of a spoon pout this on a greased plain pan and spread it in a circular motion. Drizzle little oil on it and let it cook for 2 to 3 minutes till u see small holes appearing on it. Remove and serve hot with chutney.

Chilli Garlic Chutney

Ingredients
red chilli - 2
garlic flakes - 8 to 10
coconut - 1/4 cup
onion - 1
few curry leaves
tamarind - 1 small ball
salt as per taste

Method
Sauté red chilli and garlic flakes in oil for few seconds. Then blend all the given ingredients to a fine paste. Serve it  with Idli or Dosa.

Tomato Rasam

Ingredients
tuvar dal - 3 tbl.sp
tomato - 4
ginger - 1 small piece
turmeric powder - 1/2 tsp
asafoetida -1/4 tsp
tamarind pulp - 2 tbl.sp
sugar - 1 tsp'
salt as per taste

for making rasam podi/masala
corriander seed - 1 tbl.sp
cumin seed - 1 tsp
black pepper pods - 1 tsp
masoor dal - 1 tsp
urad dal - 1 tsp
chana dal - 1 tsp
fenugreek seed - 1/4 tsp
mustard seed - 1/2 tsp
red chillies - 3


for tempering
red chillies - 1
mustard seed - 1 tsp
few curry leaves

Method
Cook tuvar dal in enough water along with tomato, ginger, turmeric powder, asafoetida.
Dry roast the ingredients given for rasam and blend it to a fine powder.
when dal is cooked, blend it well and add rasam masala, tamarind pulp, sugar and salt and cook for two minutes.
Temper it with given ingredients and serve hot.

Coconut Ginger Chutney ( South Indian Chutney)

Ingredients
coconut - 1/2
green chillies - 2
one small piece of ginger
salt as per taste

for tampering
mustard seed - 1 tsp
few curry leaves
red chilli - 1

Method
Make a paste of coconut, green chillies, ginger and salt and temper it with mustard seed, curry leaves and red chilli. Serve hot with dosa or idli.

Chicken 65 Recipe

Ingredients
for marination
boneless chicken - 250 gm
ginger garlic paste - 1 tsp
egg - 1
corn flour - 2 tsp
pepper - 1/2 tsp
little salt

cumin seed - 1/2 tsp
1 inch ginger chopped
garlic - 6 to 7 flakes chopped
green chilli - 2
few curry leaves
red chilli powder - 1/2 tsp
pepper powder - 1/2 tsp
food color
1/2 of lemon
salt as per taste
corriander leaves for garnishing

Method
first clean and wash the chicken and marinate it with the given ingredients for an hour or two.
Deep fry in oil one by one and keep aside.
In the same pan, add half tsp of cumin seed, add chopped garlic and ginger and saute for few seconds, Then add green chillies, few curry leaves, chilli powder, pepper powder, little salt, food color, water. Leave it to boil. when it starts boiling add fried chicken pieces and stir fry for few seconds. Cook for 2 to 3 minutes after adding lemon juice and marinated masala. Garnish with corriander leaves and serve hot with rice or  roti.

Masala Idli Recipe

Ingredients
idli - 12
onion - 1
capsicum - 1/2 
ginger green chilli paste - 1 tsp
asafoetida - a pinch
mustard seed - 1 tsp
urad dal - 1 tsp
few curry leaves
sambar powder - 1 tsp
red chilli - 2
half of lemon
corriander leaves for garnishing

Method
Cut idlis into small pieces.
Heat oil in a pan and add mustard seeds, urad dal, when it splutters add few curry leaves, red chilli  and saute for a minute. Add ginger and green chilli paste and saute till the raw smell goes and then add onions and saute till it becomes soft.  Add asafoetida, sambar powder, capsicum and stir fry for few seconds. Add idli pieces and mix well till all the idlis are coated well.
Sprinkle lemon juice on it and garnish with corriander leaves.

Idli 65 Recipe

Ingredients
cooked idlis - 12
all purpose flour - 1 cup
corn flour - 2 tbl.sp
salt and pepper as per taste
soya sauce - 1 tsp
tomato ketchup - 2 tbl.sp
green chilli as per taste
one small piece of ginger
food color

Method
Cut idlis into small pieces.

First make a batter of all purpose flour, corn flour, salt and pepper and food color by adding water. Make a smooth batter.

Dip idli pieces into it and deep fry in oil. Remov e and keep aside.

Heat oil in a pan, add green chilli and ginger and cook for a minute, then add soya sauce and tomato ketchup and add all the fried idlis. Mix well and serve.

Prawns 65

Prawns 65


Ingredients

Prawns - 1/2 kg

for marination

cornflour - 1 tbl.sp

red chilli powder - 1 tsp

pepper powder - 1/2 tsp

turmeric powder - 1/4 tsp

salt as per taste

food colour


for tampering

green chilli - 2

crushed ginger - 1 tsp

crushed garlic - 1 tsp

few curry leaves



Method

First clean and wash the prawns and marinate with the given ingredients. Leave it for an hour. 

Deep fry in hot oil and remove on a tissue paper. In the same pan, heat oil, add few curry leaves, ginger, garlic and slit green chillies, when the color of ginger garlic changes, add the fried  prawns and mix well. Remove in a serving bowl, sprinkle lemon juice on top and garnish with spring onion leaves.

Stuffed Vegetable Paniyaram

Ingredients

Idli batter – 1 cup

Mustard seed – 1 tsp

Carrot – 1 grated

Capsicum and spring onion chopped

Coriander leaves

Green chilli and salt as per taste

Method

Heat oil in a pan, add mustard seeds. When they start to splutter, add green chilllies and fry for a minute. Then add all the vegetables and salt as per taste.

Take a paniyaram mould, put little oil in each mould and pour the batter. Cover and keep for 1to 2 minutes. When it is done, flip to the other side and cook it is cooked. Remove and sprinkle chilli powder on top and serve with chutney.

Rice and milk pudding (Pal Payasam)

Ingredients

Rice – 100 gms soaked in water

Milk – 1 to 1 ½ litre

Cardamom powder – ½ tsp

Sugar – as per taste

Raisins and cashewnuts

Method

Soak rice in water for few hours and then cook it on a low flame by adding enough milk. Add more milk or water, if it has become too thick.

When it has become soft, add cardamom powder, mix well and cook for another 2 minutes.

heat ghee or unsalted butter in a pan and tamper it with cashewnut and raisins.

Sweet Appam Recipe

Ingredients

Rice flour – 1 cup

Jiggery – ¼ cup

Coconut grated – 5 to 6 tbl.sp

Cardamom powder – ½ tsp

Pinch of salt

Ripe banana – 1