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.

CHALNA

Ingredients:

Whole garam masala  -  each 2
(patta,kirambu,elakkai,bay leaf,star flower)
Coconut gratings    -    3 spoons
Fennal seeds(perunjeeragam)- 1/4 spoon
Onion                    -    1 (small size)

Tomato                  -    1 

Salt                       -    as per taste.

Green chilly            -     2
Oil                         -     3 spoons
Coriander leaves    -     garnishing

Procedure:

In a pan add oil , add chopped onion and tomato.
Fry until it cooked.
In a mixie jar add coconut gratings,fennal(sombu) and grind it with little water.
Grind cooked onion,tomato and other ingredients with little water.
Allow it to cook for another 5 mins.
Finally add coconut and fennal mix .
Garnish with coriander leaves.

VEGETABLE SPRING ROLL

Thanks to my sister , for helping me to do this.And she likes to add sweet in spring roll.She add jaggery in stuffing.

Ingredients:

Maida  /  all purpose flour  -   1 cup
Potato                               -   2
Carrot                               -   1
Green beans                      -   6 no
Green Peas                        -   1/4 cup
Green chilly                        -    2
Onion                                -    1 small
Ginger,garlic paste             -    1/2 tbsp
Salt                                   -    As needed

Procedure:

Pressure cook potato and peas mash it well.
In a pan add 2 tbsp oil,add ginger,garlic paste and fry finely chopped onion,beans,green chilly and carrot.
Add some water and cook it covered, add salt to it.
Mix mashed potato and vegetable together.
In a wide bowl, add salt and maida mix it well with enough water and make it as dough.
Make small balls from the dough and spread it like poori and add 2 tbsp of stuffing in it.
Seal it well .
In a oil pan heat oil and deep fry the spring rolls.
Serve with sauce.

LEMON SOUP

Ingredients:

Toor dal water  - 1 cup(drained after cooking)

Lime juice      - 2 spoons

Ginger          - 1/2 "piece
Green chilly    - 1/2
Ghee            - 1 spoon
Turmeric powder - 1 pinch.
Pepper and salt - as needed
Fresh coriander - to Garnish

Procedure:

In a pan add ghee,finely chopped ginger and green chilly.
Boil toordalwater with turmeric powder for 5 mins.
Add lime juice. add pepper and salt.
Garnish with coriander and serve hot.

CHOLE DANIYA MASALA

Ingredients:

For soak and cook:

Bengal gram dal-1/4 cup
Chick pea      -3/4 cup

For grind:

Coriander leaf -1/2 cup
Whole Garam masala - each 2

Green chilly  - 2

Onion          - 1
Ginger,garlic paste-1 spoon
Chilly powder - 1 spoon
Coriander powder-1 spoon
Cumin powder    -1 spoon
Turmeric powder   -1/4 spoon
Salt            - taste
Oil            - 2 spoons

Procedure:

Soak the given items for 4 to 6 hours.And cook it for 3 whistles.
Grind corianderleaf,green chilly,and whole garam masala.
In a sauce pan add oil ,onion and ginger,garlic paste saute it for 2 minutes.
Add some water  ,coriander,cumin,turmeric ,chilly powder and salt.
Add cooked chick pea and bengalgram dal.
Add grinded items mix carefully and cover it imedietly.
Allow  it to cook for another 5 mins in medium flame.
Serve it with chapathi.

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 .

ELLU KATHIRIKKAI / SESAMESEED BRINJAL CURRY

Ingredients:

Brinjals                       -      6

Sesame seeds             -      4

Roasted ground nuts    -     15

Grated coconut           -     3 spoons
Red chillies                  -     2
Salt                             -      as needed
Whole Garam masala   -      1/4 spoon
Coriander powder       -      1/4 spoon

Cumin powder             -       1/4 spoon

Hing                            -      a pinch
Oil                               -       2 spoons
Mustard seeds             -       1 spoon

Procedure:

Roast sesame seeds,groundnut,coconut,red chilly in oil and coarse powder and keep it aside.
In a pan add oil and whole garam masala and mustard seeds after splutter add coriander powder,cumin powder,hing,salt and coarse powder.
Take brinjal and saute for a minute in oil.
And add this to the pan and spray some water cover the pan and cook it for another 5 minutes.