APPAM

Ingredients:

Idli rice              -     1 cup

Raw rice            -     1 cup

Cooked rice       -     1/4 cup

Coconut             -      1 cup

Fenugreek seeds -     1 spoon (vendhayam)
Cooking soda     -      1 pinch.

Procedure:

Soak all ingredients for 4 to 6 hours except cooked rice and coconut
Grind  all ingredients like dosa batter.

keep it aside for whole night.

Pour the batter in appam tawa  or dosa tawa cover and cook it.

CHANNA MASALA

Ingredients:

White dried chickpeas   -   1 cup
Onion                            -   1
Tomato                         -    1
Green chilly                   -    2
Ginger garlic paste         -    1 tbsp
Mustard seeds               -    1 tbsp
Oil                                 -    3 tbsp
coriander leaves             -    Garnishing

For grinding:

Grated coconut         -      3/4 or 1 cup
Whole garam masala -    each 2 pieces (patta,kirambu,elakkai,sombu,annaci poo)
Cumin seeds             -  1/2 tbsp
Coriander seeds       -   1/2 tbsp
Dried red chilly         -   2

Procedure:

Soak chick pea for 6 hours.
Heat the oil pan and add mustard seeds after splutter add onion,tomato,green chilly and ginger garlic paste.
Make it as a gravy.
Dry roast all grinding ingredients and grind it with little water.
Pressure cook chickpeas with little salt.Drain excess water.
Add it into the gravy.
Garnish it with coriander leaves.

RAGI DOSA

Ingredients:

Ragi flour            -   1 cup
Onion                 -    1
Green chillies      -    2
Cumin seeds       -    1 spoon
Coriander leaves -  garnishing
Salt                     -  needed

Procedure:

Mix Ragi flour and warm water without lumps.
Add other ingredients.
Heat dosa tawa , pour the batter from outer corners and fill inside tawa just like wheat dosa.
Drizzle oil around dosa. Ragi will take some time to cook.

So wait until it seems to be crispy.

Flip it over the other side of dosa will cook.
serve with chutney or sambar.

YAM / CHENA KILANGU FRY

Ingredients:

Yam  /  chena kilangu  -  1 cup (slices)
Chilly powder             -   1 tbsp
Coriander powder       -   1 tbsp
Turmeric powder        -   1 pinch
Cumin powder            -    1/2 tbsp
Ginger garlic paste      -     1/2 tbsp
Salt                            -     as per taste
Oil                              -     1 cup

Procedure:

Cut yam into 1/2 inch thickness.
Boil yam in a pan with turmeric powder,salt and water.
When it become half-boiled put off the stove and allow it to cool.
Then add, all powders and masala's togther and mix it well with yam.
Heat oil and deep fry these yam pieces.
Flip pieces over and fry both sides.

RAVA KICHADI

Ingredients:

Rava / sooji  (rosted)  -   1 cup
Onion                         -   1 medium size.
Mixed vegetables        -   1 cup  (carrot,potato,beans,peas)
Turmeric powder        -    1/4 spoon
Salt                            -    as per taste.
For seasoning:
Oil                    -    10 tbsp
Mustard seeds   -    1 tbsp
Channa dal        -     2 tbsp
Asafotida           -     2 pinches
Curry leaves      -      1 arch

Procedure:

In a cooker add oil and other seasoning items after splutter add onion and other vegetables.
Add 3 cups of water.when you see the bubbles in water add sooji/rava and salt. add turmeric powder.

Allow it for one whistle. 

NAAN

Ingredients:

Maida / All purpose flour -  2 cups
Salt                                 -   1/2 tbsp
Sugar                              -    1/4
Cooking soda                  -   1 pinch
Curd / yogurt                   -    1/2 cup
Butter                              -   1 spoon
Oil                                   -    as needed

Procedure:

In a broad vessel add all purpose flour,curd ,cooking soda, salt and butter.
Add water little by little and make a dough and cover it with wet cloth.
Keep it aside for 2 hours.
Make small balls and take a handled pan(don't use non stick pan).
Make small chapathi's .Heat the pan
Stick the chapathi using oil.

And show it in stove directly . just like the picture.

Heat the other side and serve hot.

CAULIFLOWER SEMI GRAVY

Ingredients:

Cauliflower florets  -     1 cup
Onion                    -     1 medium size
Tomato                  -     1
Turmeric powder    -     1/2 tbsp
Chilly powder         -     1/2 tbsp
Gharam  masala      -     1/2 tbsp
Rice flour                -     1 tbsp
Corn flour               -     1 tbsp

For seasoning:

Oil                         -       2 tbsp
Mustard seed         -       1 tbsp
Cumin seed            -       1 tbsp
Curry leaves           -       1 arch

Procedure:

Boil cauliflower with turmeric and salt in a covered pan.
Cut onion length wise and chop tomato finely.
In a sauce pan add oil and seasoning items after splutter add onion and tomato.
After that add chilly powder,turmeric powder,gharam masala, with little bit salt.
Pour some water add add cooked cauliflower .
cover the lid for 5 mins
In a small bowl add rice flour and corn flour with 4 spoons of water.
Make it as a white sauce consistency.

Add it with gravy. cook it for another 5 mins.

PORICHA KUZHAMBHU/MOONG DAL KUZHAMBHU

Ingredients:

Moong dal                         -     1 cup
Brinjal                                -    2 or 3
Broad beans(avarakkai)     -    10
    (OR)
Snake gourd(chopped)  - 1 cup
chilly powder                 -  1/4 tbsp
coriander powder          - 1/4 tbsp
turmeric powder            -  1/4 tbsp
salt                                -    to taste

For grinding:

Grated coconut     -    5 spoons
cumin seeds           -   1 tbsp

For seasoning:

Oil                  -       2 tbsp
Mustard seed  -  1 tbsp
cumin seed      -  1 tbsp
curry leaves     -  1 arch
Small onion     -    3 sliced (sambar onion)

Procedure:

In a pan add oil and other seasoning items one by one.
Pour water in it,
Add the ingredients except vegetables.
Cut vegetables in small square shape.
After 5 mins add vegetables and allow to cook with a lid covered in it.
If vegetables boiled than add grinded coconut and cumin seeds.

It tastes good with rice.

EGG FRY

Ingredients:

Boiled egg      -    3
Onion             -    1 medium size
Tomato          -     1
Green chilly    -      2
salt                 -    to taste

For seasoning:

Oil           -       2 tbsp
Mustard seed  -  1 tbsp
Cumin seed     -   1 tbsp
Fennal seed     -  1/4 tbsp

Procedure:

In a sauce pan add oil and seasoning items after splutter add finely chopped onion ,tomato and green chilly.

Add salt and sliced egg pieces. stir slowly.

Pour some water and cook covered for 5 mins.

MUSHROOM SEMI GRAVY

Ingredients:

Mushroom        -    12 pieces

Onion               -     1 medium size

Tomato             -     2

Green chilly       -      2

Ginger garlic paste  -  1 tbsp

For seasoning:

Ghee                -     1 tbsp

Oil                   -      1 tbsp

cinnamon stick  -     1/2 inch

Clove               -      2

Fennal seed      -   1/4 spoon

Star aniseed    -    1/2

coriander leaves - for garnishing

Procedure:

In an oil pan add oil and ghee together .
Add seasoning items in it.
Add nicely chopped onion,tomato,sliced green chilly and ginger garlic paste.
Fry it until raw smell goes out.
Now add sliced mushroom and fry it for 5 min.
Add little bit of water,salt and turmeric powder with it.
Allow it to cook with covered lid.
Garnish it with coriander leaves.

Note:

If the gravy is little bit watery add 1 tbsp rice flour or corn flour.
If you want it as gravy for roti/chappathi add tomato puree.

Tips for cleaning mushroom:

If the mushroom is little bit old it seems in black colour.
Clean it with wet cloth.