BEETROOT POORI

My son always refused to take beetroot.so i try this poori. He loves it very much.

Ingredients:

Wheat flour      -    1 cup

Salt                  -    1 spoon

Beetroot           -    3 spoons(grated) or juice 1/4 cup

Procedure.

Mix all ingredients with enough water.

Make this as a dough.

Dust the rolling board with flour and make the small ball into small disk.

Deep fry this poori.

PASTA

www.tasteaspoon.blogspot.in

Ingredients:

Pasta                    -      1 cup

Mixed vegetables  -      1 cup

Green chilly           -      2

Pasta sauce           -      2 spoons

Onion                    -      1

Tomato                 -       1

Oil                        -        2 spoons

Ginger garlic paste -       1 spoon

Garam masala        -       1 spoon

Procedure:

Cook pasta with 1 tbsp of oil and salt in enough water.

Drain the excess water after the pasta is cooked.

In a pan add oil and saute vegetables .

Add garam masala and ginger garlic paste.

Add  pasta sauce and salt.

Mix cooked pasta and let it allow to cook for another 5 mins.

Note:

If you want , you may add 2 eggs .

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.

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.

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.

Fried idly

Ingredients:

Idly                 -         3 no's
Chilly powder  -        1 spoons
Salt                  -        1/4 spoon
Oil                   -        1 cup

Procedure:

Cut the left over idly's into small pieces.
Add chilly powder and salt with idly pieces with a table spoon of oil.
Fry it in oil.
nice evening time snake item.

Idiyappam with coconut milk

Ingredients:

Rice flour/ idiyappam mix    - 2 cups
Water                                 - 2 1/2 cups
Salt                                     - to taste

Coconut                             - 1 or (shredded  1 cup)
Jaggery or sugar                 -  1/2 cup

Procedure:

In a bowl mix flour and salt
Boil water in maximum heat.
Pour it in flour little by little and stir it with spoon until chappathi batter consistency comes out.
Use omapodi achu/nazhi for this.
Make a cylindrical shape of the dough and place it into idiyappam maker/achu .
Grease the idli plate or cover the idli plate with cloth.
Press the dough into swirls on to the idli plates.
Stream for 15 minutes and serve hot with coconut milk
For coconut milk, grind the coconut shredded with water 2 or 3 times.
Mix jaggery or sugar with coconut milk..