Paruppu Thogayal

Ingredients:

Toor dal      1/2 cup
Bengalgram dal 1/2 cup
Red chilli           2
Grated coconut  1 tblsp
Pepper               1 tsp
salt and oil          as required

Method:

Take a kadai and add one tblsp of oil.
Fry the dals with red cillies.
Grind adding salt,grated coconut and pepper corn with little water to make a paste.
Add little more wate if required.
Serve it with hot rice topped with ghee or sesame oil.
This thogayal goes well with Jeera Miagu rasam.

Puli Inji

Ingredients:

Ginger 2" piece
Tamarind a small ball size
Red chilli 4
Green chilli 2
Fenugreek 2tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Jaggery 1 tblsp (powdered)
Salt and oil as required

Method:

* Fry cumin seeds,red chilli and one tsp fenugreek with little oil and grind it
into a fine paste.
* Cut ginger and green chillies into small pieces.
* Soak the tamarind in hot water and extract the juice.

* In a kadai heat oil (sesame oil preferable) and add mustard seeds and one tsp
fenugreek seeds, When the mustard crackles add the ground masala.
Stir well.Add chopped ginger and green chillies.
Add tamarind water and salt
Bring to a boil.
Add some more water and allow to boil till the gravy is thick.
Puli Inji is a very good side dish for Pongal,idli and dosa.

Wheat Flour Dosai

Ingredients:
Wheat flour 1 cup
Rice flour 1 tblsp
Cumin seeds 1 tsp
Green chillies 2 (chopped)
Mustard seeds 1 tsp
Red chillies 2 (make it into 4 pieces)
Curry leaves few
oil and salt as required
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Method:

Take a bowl.
Mix wheat  flour,rice flour,salt and water.
Make it quite watery.
In a tblsp of oil tamper mustard seeds.
When it starts popping add cumin seeds,chopped green chillies,red chillies and curry leaves.
Add this to the batter
Heat a pan in a medium flame.
Pour the flour.Apply oil and cover the pan.
After a moment turn the dosa to other side to get cooked.
Serve hot with peanut chutney or coconut chutney.


Serve hot with peanut chutney or with coconut chutney.

Kodo Millet (varagu)Lemon Rice

Ingredients:

Kodo Millet     1 cup
Lime               2
Turmeric Powder   1 tsp
Sesame oil              1 tblsp
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To Temper:
Mustard seeds   1 tsp
Red chillies        2
urad dal              1 tsp
Channa dal         1 tsp
Peanuts              2 tblsp
Cashew nuts       1 tblsp
Asafoetida          1 pinch
Curry leaves       few
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Method:

Cook Kodo Millet rice with water ration 1:2 for 3 whistles.
Spread it on a plate.Mix sesame oil and turmeric powder.
Allow it to cool for sometime.

Heat oil in a kadai and splutter mustard seeds.
Then add urad dal,channa dal,asafoetida.
Add fried peanuts ,cashew nuts and curry leaves.
Saute for a minute.
Mix the cooked kodo millet with enough salt.
When the kodo millet rice is mixed well add the squeezed lemon.

Methi Paneer

Ingredients:
Methi leaves 2 cups (chopped)
Paneer 1 1/2 cups (cubed)
Onion 1 (chopped)
Tomato Puree 1/2 cup
Turmeric powder 1 tsp
Coriander powder 1 tsp
Cumin seeds 1 tsp
Coriander leaves few
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For grinding:
Green chillies 2
grated coconut 2 tblsp
Garlic 4
Ginger 1" piece
powdered cardamom 1/2 tsp
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Method:
Wash methi leaves.Drain it and keep it in microwave 'H" for 2 minutes.
Grind all the items mentioned for 'grinding' into a fine paste.
Heat oil in a kadai and fry paneer cubes till brown and keep aside.
Heat oil in the same kadai and add cumin seeds.When it splutters add chopped onion,turmeric powder,coriander powder and salt.Saute well.
Add tomato puree and ground paste and cook for five minutes.
Add methi leaves,paneer cubes with little water.Stir well.
Cover the lid and cook for few minutes.
Garnish with coriander leaves.

Carrot & Dry fruits

Ingredients:

Carrot 1cup (diced)
Roasted cashews 10
Roasted almond 10
Roasted Pistachios 10
Cinnammon powder 1/2 tsp
Honey 2 tblsp
Black salt 1/4 tsp

Method:
Take a bowl.
Add the roasted dry fruits,cinnammon powder and Honey.
Mix well.
Arrange the mixture in a plate.
Mix carrots with black salt.
Place them in the centre of the plate.
Serve it as a evening snack.

Mango Pulao

Ingredients:-
1 cup mango, grated
2 tsp ghee
1 cup Basmati rice
1/2 cup cocunt, grated
2 cloves
salt to taste
For the Masala Powder:-
2 tsp coconut,grated
2 tsp corriander seeds
1 tsp cumin seeds
4-6 red chillies
1/2 tsp turmeric powder
2 cloves
2 cardamoms
A small piece of nutmeg
1 tbsp oil
For the tempering:-
1 tsp mustard seeds
1 tsp black gram dal
A sprig of curry leaves
1 tbsp ghee
Method:-
1.In a kadhai, roast all the masala ingredients with little oil.Then grind to a fine powder.
2.Mix grated mango with half of the masala powder.Add a little salt to it.Set aside.
3.Heat ghee in a pan.Add mustard,black gram dal and curry leaves to it.
4.Add the mango mixture to it.Fry and set aside.
5.Wash and drain the rice.Mix the remaining masala powder with it.
6.Heat ghee in a pressure cooker and fry the cloves and cardomam in it.Add rice with
2 cups water and salt to taste.Pressure cook it for two whistle.
7.Add the mango mixture and grated coconut to ther rice.Keep it on a low flame for about 5
minutes.
8.Serve hot with onion raita.