Eggless Choco Chip Cookies

Ingredients

1.Whole wheat flour- 1 cup

2.Choco chips- 0.5 cup

3.Butter-0.5 cup

4.Sugar-0.5 cup

5.Milk-4 tsp

Method

1.Pre heat the oven to 180 degree celsius for about 10 mins.

2.Meanwhile in a dry vessel add whole wheat flour,sugar,0.25 cup of choco chip and mix it well.

3.Then add butter,milk slowly and kneed the dough.Dough should be soft.

4.Make the dough into equal sized balls.

5.Then press it lightly with your palms(Dont apply more pressure else it will break).

6.In a baking tray spread the baking sheet and then place the cookies in the tray(Place the cookies so that it should not collide).

7.Now insert choco chips on the top of each cookie.

8.Now place it into the oven and allow it to cook for 20 mins or until the color of the cookie changes to golden brown.

9.Then take out the cookies from the oven.

10.Eggless Choco Chip Cookies is ready to serve.

Eggless Choco Chip Cookies can be served as a snack

Bread Pakora/Bread Baji

Ingredients

1.Whole wheat bread-0.5 loof

2.Gram Flour- 1 cup

3.cumin seeds- 1 tsp

4.salt- as per your taste

5.Red Chilly powder-1 tsp

6.Turmeric powder-0.5 tsp

7.Hing- a pinch

8.Oil-for frying

9.Water-0.5 cup

 

Method

1.Cut the whole wheat bread into square or rectangular  pieces  and remove off the sides(If it is not removed when u fry it it becomes hard).

2.

2.In a dry pan add oil and keep it in a medium flame and allow to heat.

3.Meanwhile in a dry vessel add gram flour,salt,cumin seeds,red chilly powder,turmeric powder,hing and mix it well.

4.Then add water little by little and mix it well and make it to a thick paste(Similar to baji mavu padam). 

5.Then just dip the bread pieces one by one in the gram flour mixture and put it into the oil for frying.

6.Now keep it in a low flame and Allow it to fry until its color changes to golden brown.

7.Repeat the same process until the bread pieces gets finished.

8.Bread Pakora/Bread Baji is ready to serve. 

 

 

 

Bread Pakora/Bread Baji can be served as a snack

 

Gobi 65

Ingredients

1.Cauliflower- 1 medium size

2.Gram Flour- 1 cup

3.cumin seeds- 1 tsp

4.salt- as per your taste

5.Red Chilly powder-1 tsp

6.Turmeric powder-0.5 tsp

7.Hing- a pinch

8.Oil-for frying

9.Water-0.5 cup

Method

1.Cut the cauliflower into florets and soak it in hot water for 5 mins (It will remove all the bacteria).

2.In a dry pan add oil and keep it in a medium flame and allow to heat.

3.Meanwhile in a dry vessel add gram flour,salt,cumin seeds,red chilly powder,turmeric powder,hing and mix it well.

4.Then add water little by little and mix it well and make it to a thick paste(Similar to baji mavu padam).

5.then drain the water from cauliflower and then wipe it well with the dry cloth so that it shouldnt be watery(If it is watery it will consume more oil).

6.Then just dip the florets one by one in the gram flour mixture and put it into the oil for frying.

7.Now keep it in a low flame and Allow it to fry until its color changes to golden brown.

8.Repeat the same process until the cauliflower florets gets finished.

9.Gobi 65 is ready to serve.

Gobi 65 can be served as a snack.

Onion Gotsu

Ingredients

1.Onion- 3 to 4 medium sized

2.salt-as per your taste

3.Tamarind Paste-1 tsp

4.water- 1 cup

5.oil-1 tsp

6.Mustard seeds-1 tsp

7.Urad dal-1 tsp

8.Mung Dal- 1/2 cup

9.Turmeric powder-1 tsp

10.Sambar Powder-2 tsp

11.Hing-a pinch

12.Channa Dal-1 tsp

13.Green Chilly-2 medium sized
14.Curry Leaves- 2 to 3 bunch

Method

1.In a pressure cooker cook the mung dal for about 2 to 3 whistles.

2.In a dry pan add oil and wait until it gets heated then add mustard seeds,urad dal,channa dal,finely chopped onions,chopped green chillies and allow it to cook until it becomes golden brown.

3.Then add Turmeric powder,hing,sambar powder,salt,tamarind paste,water and allow it to cook for about 10 to 12 mins in a medium flame(It will come to boil and starts thickening).
4.Then add the cooked mung dal to the pan containing gotsu and allow it to cook for 2 to 3 mins.
5.Garnish it with curry leaves.
6.Onion Gotsu is ready to serve.

Onion Gotsu  can be served as a side dish for idly,dosa,chappathi.

Oats Payasam

Ingredients

1.Oats-1 cup

2.ghee-2 tsp

3.cashewnut-5 to 6 pieces

4.Raisins-5 to 6 pieces

5.water-1 cup

6.sugar-1 cup

7.Elachi powder- a pinch

8.Milk-1 cup

9.sunflower seeds- 5 to 6 pieces

10.Cardamom - 5 to 6 pieces

11.Badam- 2 to 3 pieces

 

Method

1.In a dry pan add ghee and then add cashewnut and raisins and allow it cook until its color changes to golden brown.

2.Then transfer the cashewnut and raisins into a bowl.

3.In a dry Vessel add oats,milk, water,sugar and mix it well(If u feel the mixture is thick add more water).

4.Grind the cardomom,sunflower seeds,badam  coarsely in the mixer.

5.Then add the grinded powder to the vessel containing oats mixture.

6.Switch on the flame and allow it to cook until the oats completely cook and merges with milk. 

7.Then add elachi powder and allow it to cook for a minute(If you feel payasam is thick add the boiled milk).

8.Then switch off the flame and add the  roasted raisins.

9. Oats Payasam is ready to serve.

 

Oats Payasam can be served as nyvedhyam.Its very healthy too.

 

 

 

Eggless Chocolate muffin

Ingredients

1.Milk Powder-1 cup

2.All purpose flour-1.5 cups

3.Baking soda-0.25 tsp

4.Baking Powder-0.25 tsp

5.Milk-1 cup

6.Butter-3 tbsp

7.Cocoa  Powder- 3 tbsp

8.Sugar-1 cup

9.Cup cake liners-10 to 12

Method

1.In a empty large bowl add Milk powder,sugar,baking soda ,Baking powder,cocoa powder and mix it well.

2.Pre heat the oven to 180 degree Celsius for  10 mins

3.Then add butter and milk and mix it well.

4.Then add the all purpose flour to the mixture.Sift it while adding in order to avoid lumps.Mix it well.

5.In a baking tray spread the baking sheet and in a cup cake tray grease it with oil or butter.

6.Grease the cupcake linears with oil.

7.Using ladle pour the batter into cupcake linears and place it in the cupcake tray.

8.Then place it into the oven and allow it to cook.

9.It approximately takes 20 to 25 mins.When you  insert a tooth pick it should cleanly come out,nothing should stick in it.

10.Eggless Chocolate Muffin  is ready to serve.

 Eggless Chocolate muffin can be served as a dessert.

 

Onion Paratha

Ingredients

1.Oil-1 tsp

2.Cumin seeds-1 tsp

3.Green chilly-2 medium sized

4.Onion-3 medium sized.

5.Whole wheat flour-2 cups

6.Luke warm water-less than  1 cup

7.Red chilly powder-1 tsp

8.Turmeric powder-1 tsp

9.Hing-a pinch

10.salt-1 tsp

Method

1.In a dry pan add oil and wait unti it gets heated then add cumin seeds,chopped green chilly,red chilly powder,turmeric powder,hing ,chopped onions,salt and allow it cook until its color changes to golden brown.

2.In a Dry bowl add the whole wheat flour,salt,oil.
3.Just mix it well and squeeze it and  then add luke warm water gently(dont add too much water then you will not be able to roll the pieces,so gently add water).
4.Then mix it well and make the dough.
5.Divide the dough into medium sized balls.

6.Keep the dry pan in the medium flame.
7.Meantime Roll the balls in a round shape with the help of dry whole wheat flour flour(Roll it to half of its size).

8.Now put 2 tbsp of onion mix which we prepared and close it like a dumpling.

9.Gently roll with the roller in a round shape with the help of dry whole wheat flour flour.

10.Add the rolled Onion Parathas in a pan allow it to cook till you get the brown spots on the side.Do the same on both the sides.Sprinkle little oil so that it wont become like papad.

11.Repeat the same process till the dough/Onion Mix gets finished.

12. Onion Paratha is ready to serve.

Onion Paratha can be served with yogurt/pickle/chick peas curry.

Brown Chick peas curry/Karupu Kondakadalai curry

Ingredients

1.Brown chick peas/Karupu Kondakadalai-1 cup

2.water-2 cups

3.salt-1 tsp

4. Onion-2 medium sized

5.Tomato-1 medium sized

6.Turmeric Powder-1 tsp

7.Red Chilly Powder-1 tsp

8.Green Chilly-2 medium sized

9.Corriander leaves-1 tsp(finely chopped)

10.oil-1 tsp

11.cumin seeds-1 tsp

12.hing-a pinch

Method

1.Soak  Brown chick peas/Karupu Kondakadalai in adequate water for 2 hours.

2.Then drain the water from Brown chick peas/Karupu Kondakadalai.

3.In a pressure cooker add Brown chick peas/Karupu Kondakadalai , water and allow it to cook for 3 whistles.

4.Once you are able to open the pressure cooker drain the water from cooked Brown chick peas/Karupu Kondakadalai.

5.In a dry pan add oil,cumin seeds,chopped green chilly,chopped onion,chilly powder,turmeric powder,hing.

and allow it to cook until its color changes to golden brown.

6.Then add tomatoes to the pan and allow it to cook until it becomes soft and juicy.

7.Then add salt,Brown chick peas/Karupu Kondakadalai and stir it well and allow it to cook for 2 mins.

8.Garnish it with chopped corriander leaves.

9. Brown Chick peas curry/Karupu Kondakadalai curry is ready to serve.

Brown Chick peas curry/Karupu Kondakadalai curry can be served with chappathi/white rice.

Pineapple Rava Kaseri

Ingredients

1.Grounded Rava-1 cup

2.Sugar-1 cup

3.Ghee-3 tbsp

4.Cashew nut- 5 to 6 nos

5. Raisins-5 to 6 nos

6.water-2.5 cups

7.Milk-1 tsp

8.Pineapple essence-1 tbsp

Method

1.In a dry pan ,medium flam add ghee,cashewnut,raisins and allow it to fry until its color changes to golden brown.

2.Transfer the fried nuts and raisins from the pan to the plate.

3.Then add the Grounded Rava to the pan and allow it to cook until its color changes to golden brown.

4.Then Transfer the rava to another plate.

5.Now add water and allow it to come to boil then add sugar and allow it to dissolve in the water.

6.Now add milk,roasted rava to the pan and allow it to cook completely.

7.When it is cooked fully add pineapple essence and then switch off the flame.

8.Mix and stir it well.

9.Now transfer the fried nuts and raisins over the keasari and garnish it.

10. Pineapple Rava Kaseri is ready to serve.

Pineapple Rava Kaseri can be served as a dessert.

NOTE

I have not used any coloring agent if u want the keasari to be in orange /yellow use the corresponding coloring food powder.

Semiya Payasam/Vermicelli Payasam

Ingredients

1.Semiya/vermicelli-1 cup

2.ghee-2 tsp

3.cashewnut-5 to 6 pieces

4.Raisins-5 to 6 pieces

5.water-3 cups

6.sugar-1 cup

7.Elachi powder- a pinch

8.Milk-1 cup

Method

1.In a dry pan add ghee and then add cashewnut and raisins and allow it cook until its color changes to golden brown.

2.Then transfer the cashewnut and raisins into a bowl.Then add semiya/vermicelli in to a pan and roast it until its color changes to golden brown(Stir it constantly so that its color does not changes to black).

3.In a bowl add water and allow it to boil,then add roasted semiya.vermicelli and allow it to cook until the semiya/vermicelli becomes soft.

4.Then add sugar and elachi powder and allow it to cook for another 2 to 3 mins.

5.Then add milk and allow it to cook until it comes to boil.

6.Then add roasted cashewnuts,raisins to the pasyasam and garnish it.

7. Semiya Payasam/Vermicelli Payasam is ready to serve.

Semiya Payasam/Vermicelli Payasam is usually a dessert/done on auspicious day for nyveidhayam.

Tips

1.Payasam gets thicker as the time passes so if you want to thin it add the bowled milk and cook it for 2 mins and stir it well.

 

 

 

Thatta Sedai/Thatta Murukku

Ingredients

1.Raw Rice-1 cup

2.Butter-1 tbsp

3.Channa Dal-1 tsp

4.salt-1 tsp

5.urad dal-0.25 cup

6.water-less than 0.5 cup

7.oil-for frying 

Method

1.Soak the raw rice in adequate water for 4 to 6 hours.

2.Drain the water from raw rice after 4 to 6 hours.Then in a thin muslin cloth  spread the raw rice so that raw rice should become dry.(It approximately takes 1 to 2 hours).

3.Then grind the raw rice completely so that there should not be any lumps.

4.In a dry pan add the grinded rice flour and stir it well for a minute.

5.Using filter just filter all the lumps or coarse particles.

6.In a dry pan add urad dal and stir it for a minute.

7.Grind the urad dal into a fine mixture.

8.Soak the channa dal in adequate water for half an hour.Then drain the water after half an hour

9.In a dry bowl add 1 cups of grinded and filtered  rice flour,1 tsp of grinded urad dal,butter, soaked channa dal,salt,water and prepare a dough(add water slowly dont add too much of water).The batter should be slightly thinner than a chappathi dough.

10.Divide it into equal size balls.

11.In a oil cover/plastic cover just spread 1 tsp of oil and then patt the balls .Using fork just put holes on the patted balls so that it will cook both inside and outside evenly.

12.In a dry pan add oil and allow it to get heated.

13.Then add Thatta sedai/Thatta muruku  to the oil and wait until it is fried and cooked completely.

14. Thatta Sedai/Thatta Murukku is ready for nyvedyium.

Thatta Sedai/Thatta Murukku is usually done as Nyveidhiyam for krishna jayanthi.

vella seedai/Jaggery seedai

Ingredients

1.Raw Rice-1 cup

2.Butter-1 tbsp

3.Jaggery-0.75 cup

4.urad dal-0.25 cup

5.water-less than 0.5 cup

6.oil-for frying 

7.Coconut-2 tbsp

8.Cardamom powder-1 tsp

 

Method

1.Soak the raw rice in adequate water for 4 to 6 hours.

2.Drain the water from raw rice after 4 to 6 hours.Then in a thin muslin cloth  spread the raw rice so that raw rice should become dry.(It approximately takes 1 to 2 hours).

3.Then grind the raw rice completely so that there should not be any lumps.

4.In a dry pan add the grinded rice flour and stir it well for a minute.

5.Using filter just filter all the lumps or coarse particles.

6.In a dry pan add urad dal and stir it for a minute.

7.Grind the urad dal into a fine mixture.

8.In a dry pan add jaggery and 1 tsp of water  to dissolve jaggery .(Dont add too much water).when jaggery comes to boil just switch off the flame.

9.Now add coconut,cardamom powder to the pan containing jaggery .stir it well.

10.Now add 1 cup of rice flour,1 tsp of urad dal,butter and just kneed the dough.If it is too hard add little water.

11.Divide it into equal size balls.

12.In a dry pan add oil and allow it to get heated.

13.Just drop one and check whether it is not split or broken.If it is split or broken add rice flour and kneed the dough with small amount of water.If the dough becomes dry it usually happens like this.so kneed it small amount of water and drop it.

14. vella seedai/Jaggery seedai is ready for Nyveidhiyam.

 

 

vella seedai/Jaggery seedai is usually done as Nyveidhiyam for krishna jayanthi.

 

 

Kai Murukku

Ingredients

1.Raw Rice-2 cups

2.Butter-2 tbsp

3.Cumin seeds-1 tsp

4.salt-1 tsp

5.urad dal-0.25 cup

6.water-less than 0.5 cup

7.oil-for frying

Method

1.Soak the raw rice in adequate water for 4 to 6 hours.

2.Drain the water from raw rice after 4 to 6 hours.Then in a thin muslin cloth  spread the raw rice so that raw rice should become dry.(It approximately takes 1 to 2 hours).

3.Then grind the raw rice completely so that there should not be any lumps.

4.In a dry pan add the grinded rice flour and stir it well for a minute.

5.Using filter just filter all the lumps or coarse particles.

6.In a dry pan add urad dal and stir it for a minute.

7.Grind the urad dal into a fine mixture.

8.In a dry bowl add 2 cups of grinded and filtered  rice flour,1 tsp of grinded urad dal,butter,cumin seeds,salt,water and prepare a dough(add water slowly dont add too much of water).The batter should be slightly thinner than a chappathi dough.

9.Then in a sheet spin the murukku as described below.

10.In a dry pan add oil and allow it to get heated.

11.Then add murukku to the oil and wait until it is fried and cooked completely.

12.Kai Murukku is ready for Nyveidhiyam.

Kai Murukku is usually done as Nyveidhiyam for krishna jayanthi.

Peas Chappathi

Ingredients

1.Green peas-1 cup

2.salt-adjust to your taste

3.Whole wheat flour-2 cups

4.Luke warm water-less than  1 cup

5.oil-1 tsp

6.water-1 cup

Method

1.Wash the green peas and in a pan add  green peas and water and allow it to cook for 10 to 12 mins in a low flame.

2.After 10 to 12 mins drain the water from green peas.

3.In a Dry bowl add the whole wheat flour,salt,oil,cooked green peas.

4.Just mix it well and squeeze it and  then add luke warm water gently(dont add too much water then you will not be able to roll the pieces,so gently add water).

5.Then mix it well and make the dough.

6.Divide the dough into medium sized balls.

7.Keep the dry pan in the medium flame.

8.Meantime Roll the balls in a round shape with the help of dry whole wheat flour flour.

9.Add the rolled Peas chappathi`s  in a pan allow it to cook till you get the brown spots on the side.Do the same on both the sides.Sprinkle little oil so that it wont become like papad.

10.Repeat the same process till the dough gets finished.

11. Peas Chappathi is ready to serve.

Peas Chappathi can ber served with yogurt/pickle/tomato curry/potato curry/channa masala.

Kanchipuram Idly

Ingredients

For Batter 

1.Idly rice-1 cup

2.Raw rice-1 cup

3.Urad dal-1 cup

4.water-1 cup(adjust according to rice varities)

5.Yogurt/curd-1/2 cup

6.Pepper-1 tsp

7.salt-adjust to ur taste

8.Green chilly-3 medium sized

9.oil-1 tsp

10.ginger-1 tsp

11.Turmeric powder-1 tsp

Method

1.Soak the idly rice,Raw rice and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5. Drain the water from Raw rice, and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.

6. Then Transfer it to the large vessel/large bowl containing grinded urad dal and grided idly rice mixture .

7.Add salt and stir it well so that it gets mixed completely.

8.Allow the batter  to ferment overnight.

9.Before keeping idlies just add yogurt/curd  to the idly batter.

10.In a dry pan add oil ,green chillies,pepper,ginger,turmeric powder and allow it to cook for a minute.

11.Then transfer it to the idly batter bowl.Now stir it well the idly batter.

12.In a idly stand just grease it with oil and with the help of the ladle pour the batter in the  idly stand.

13.In a pressure cooker with small amount of water(less than 0.25 cup) place the idly stand gently and cover the pressure cooker.

14.Dont add weight to the pressure cooker now.allow it to cook for 7 to 9 mins.

15.Now switch off the flame and add the weight to the pressure cooker(this allows it to cook with the help of the steam if it is not cooker propely and other thing is it will remain hot).

16.Before serving gently open the weight of the pressure cooker and gently take of the idlys from idly stand(If it is sticky wait for couple of mins else just with hand spread some water on idlis and then take it.It will come out well).

17.Kanchipuram Idly is ready to serve.

 

 

Kanchipuram Idly can be served with sambar/chutney.

 

 

Idly Fry

Ingredients

1.Idly-8 nos.
2.Oil-1 tsp
3.Mustard seeds-1 tsp
4.Urad dal-1 tsp
5.Channa Dal-1 tsp
6.curry leaves-5 to 10 nos.
7. Turmeric Powder-1 tsp
8.Green chilly-2 medium sized
9.Sambar chilly powder-2 tsp
10.Ginger-1 tsp
11.Garlic-1 tsp
12.salt-adjust to your taste.
13.Hing-a pinch

Method

1.In a dry pan add oil and wait until oil gets heated and then add mustard seeds,channa dal,urad dal,green chillies,ginger,garlic wait until the color changes to lite brown.

2.Meanwhile cut each ildy into 4 pieces.Now each idly piece will look like cone shaped(Recipe of Idly  is available in this link http://charanyaskitchen.blogspot.ch/2013/06/idly.html).

3.Now add the chopped idlies to the pan and add turmeric powder,hing,sambar chilly powder,salt,hing and stir it once  allow it to cook for 8 to 10 mins in a low flame.

4.Now add curry leaves to the idly fry and cook for 2 mins.

5.Idly fry is ready to serve.

Idly fry can be served as a snack.

Tips:

1.Idly should be cool so that while cutting into pieces it wont split.

2.Sambar chilly powder can be replaced by red chilly powder.

Chakara pongal/Sweet Pongal/Jaggery Pongal

Ingredients

1.Jaggery-0.75 cup

2.Raw Rice-1 cup
3.Mung Dal-0.25 cup
4.Ghee-1 tbsp
5.Cashewnut-10 pieces
6.Dry grapes-10 pieces
7.Cardamom powder-a pinch
8.Water-5 cups

Method

 1.In a dry pan in a medium flame add raw rice,mung Dal and allow it to cook for a minute.
2.In a pressure cooker add the fried raw rice ,mung Dal,water and allow it to cook for 10 to 12 whistles.
3.Meantime in a another dry pan add jaggery and sprinkle a small amount of water and allow it to cook for 3 to 4 mins(until it comes to boil) then add cardamom powder and stir it well.
4.Once you are able to open the pressure cooker add the pongal to the jaggery mix in the pan and stir it well and allow it to cook in low flame for 2 mins.
5.In a dry pan add ghee wait until it gets heated and then add cashew nut and dry grapes and allow it to cook until its color changes to golden brown.
6.Then add these fried cashew nuts to the pan containing chakara pongal.
7.Chakara pongal/Sweet Pongal/Jaggery Pongal is ready to serve.

Chakara pongal/Sweet Pongal/Jaggery Pongal is usually served as nyvadyam.

Carrot Paratha

Ingredients

 1.Carrot-3 medium sized
2.salt-adjust to your taste
3.Red chilly powder-0.5 tsp
4.Whole wheat flour-2 cups
5.oil-2 tbsp
6.Luke warm water-less than  1 cup

Method

1.Wash and Grate the carrot in a bowl.
2.In a dry pan add 1 tsp of oil,add grated carrot,red chilly powder, stir it well and allow it to cook for 4 to 5 mins in a medium flame.
3.Switch off the flame and transfer it to the bowl and allow to cool off.
4.Divide the carrot into medium sized balls
5.In a Dry bowl add the whole wheat flour,salt,oil.
6.Just mix it well and squeeze it and  then add luke warm water gently(dont add too much water then you will not be able to roll the pieces,so gently add water).
7.Then mix it well and make the dough.
8.Divide the dough into medium sized balls.

9.Keep the dry pan in the medium flame.
10.Meantime Roll the balls in a round shape with the help of dry whole wheat flour flour.
11.Then in the centre place the Carrot ball and close the chappathi gently.Dont press with the pressure(if you press with the pressure the carrot will come out).
12.Gently roll with the roller in a round shape with the help of dry whole wheat flour flour.
13.Add the rolled Carrot Parathas in a pan allow it to cook till you get the brown spots on the side.Do the same on both the sides.Sprinkle little oil so that it wont become like papad.
14.Repeat the same process till the dough/carrot balls gets finished.
16.Carrot Paratha is ready to serve.

Carrot Paratha can be served with yogurt/pickle.

Aloo Paratha

Ingredients

 1.Potato-4 medium sized
2.salt-adjust to your taste
3.Pepper powder-1 tsp
4.Whole wheat flour-2 cups
5.oil-2 tbsp
6.Luke warm water-less than  1 cup

7.Green chilly-3 medium sized

8.Cumin seeds-1 tsp

Method

 1.Wash and pressure cook the potatoes for 2 to 3 whistles.(Easy way of making it soft).
2.Once you are able to open the pressure cooker,Take out the potatoes and peal off the skin.
3.Smash the potatoes and keep it in a bowl
4.Add salt ,chopped green chilly,cumin seeds and pepper powder to the potatoes in the bowl and mix it well.
5.Divide the potatoes into medium sized balls.

6.In a Dry bowl add the whole wheat flour,salt,oil.
7.Just mix it well and squeeze it and  then add luke warm water gently(dont add too much water then you will not be able to roll the pieces,so gently add water).
8.Then mix it well and make the dough.
9.Divide the dough into medium sized balls.

10.Keep the dry pan in the medium flame.
11.Meantime Roll the balls in a round shape with the help of dry whole wheat flour flour.
12.Then in the centre place the potato ball and close the chappathi gently.Dont press with the pressure(if you press with the pressure the potato will come out).

13.Gently roll with the roller in a round shape with the help of dry whole wheat flour flour.
14.Add the rolled Aloo Parathas in a pan allow it to cook till you get the brown spots on the side.Do the same on both the sides.Sprinkle little oil so that it wont become like papad.
15.Repeat the same process till the dough/potato balls gets finished.
16.Aloo Paratha is ready to serve.

Aloo Paratha can be served with yogurt/pickle.

Undali Kozakatai

Ingredients

 1.Raw Rice-1 cup
2.water-0.5 cup
3.Oil-4 tsp
4.Mustard seeds-1 tsp
5.Urad dal-1 tsp
6.Channa dal-1 tsp
7.Green chilly-2 medium sized
8.Red Chilly Powder-1 tsp
9.Turmeric Powder-1 tsp
10.salt-adjust to your taste
11.hing-a pinch
12.Shredded coconut-0.5 cup

Method

 1.Soak the raw rice in adequate water for 4 to 5 hours.
2.After 4 to 5 hours drain the water and wash it well.
3.In a mixer add the raw rice and water and blend it well till it becomes the smooth paste.
4.The batter should not be so thin neither so thick(If it is thin it will take so much time and oil to cook and If it is so thick it will not be easy to make kozakathais).
5.In a dry pan in a medium flame add oil and the batter and stir it contionously so that it just combines well and  it will roll out like chappathi dough.
6.Then switch off the flame and Divide the kozakatai dough into small sized balls.
7.In a pressure cooker,in a medium flame add water(<0.5 cup),in a idly stand apply oil and keep the Kozakatai balls  and  cover it and allow it to cook for 5 to 7 mins.It should be cooked like Idly(Dont apply weight).
8.Once when you are able to open the pressure cooker transfer all the kozakatai balls  into a plate.
9.In a dry pan,in a medium flame add oil and wait until oil gets heated.Then add mustard seeds,urad dal,channa dal,green chilly and wait until its color changes to golden brown
10.Then add kozakatai balls ,turmeric powder,red chilly powder,hing and stir it well and allow it to cook for 5 mins.
11.Then add shredded coconut to the pan and stir it well,allow it to cook for 2 mins.
12.Undali Kozakatai is ready to serve.

Undali Kozakatai is usually a very common nyvadham.

Vella Kozakatai/Jaggery Kozakatai

Ingredients

1.Jaggery-0.75 cup
2.shredded coconut-1 cup
3.water-0.5 cup
4.Raw rice-1 cup
5.oil-4 tsp

 

Method

 1.Soak the raw rice in adequate water for 4 to 5 hours.
2.In a dry vessel add jaggery and 1 tsp of water and stir it frequently and smash the jaggery well.
3.Once the jaggery comes to boil add shredded coconut and stir it well and allow it to cook for 2 mins.
4.Switch off the flame and transfer the purnam into a bowl.(If it is exposed to too much heat it will become hard).
5.After 4 to 5 hours drain the water and wash it well.
6.In a mixer add the raw rice and water and blend it well till it becomes the smooth paste.
7.The batter should not be so thin neither so thick(If it is thin it will take so much time and oil to cook and If it is so thick it will not be easy to make kozakathais).
8.In a dry pan in a medium flame add 2 tsp of oil and the batter and stir it continuously so that it just combines well and  it will roll out like chappathi dough.
9.Meanwhile just roll the purnam into small small round pieces and keep it ready.

10.Then switch off the flame and Divide the kozakatai dough into medium sized balls.
11.Then apply small amount of oil(<1 tsp) in your hands(so that dough wont stick) then pat the dough and slightly start pressing in the middle and just turn it so that it will look like a bowl shape.
12.Now keep the purnam ball inside that bowl shape kozakatai and just cover all the ends into one single point.It will look like nose shaped.
13.Repeat the same process till the batter/purnam gets finished.
14.In a pressure cooker,in a medium flame add water(<0.5 cup),in a idly stand apply oil and keep the kozakatais and  cover it and allow it to cook for 5 to 7 mins.It should be cooked like Idly(Dont apply weight).
15.Once when you are able to open the pressure cooker transfer all the kozakatais into a plate and serve it.
16.Vella Kozakatai/Jaggery Kozakatai is ready to serve.

 Vella Kozakatai/Jaggery Kozakatai is usually a very common nyvadham.

Paprika eggplant curry

Ingredients

 1.Oil-2 tsp
2.Eggplant-2 Large sized
3.Ginger-1 tsp
4.Garlic-1 tsp
5.Paprika-0.5 cup
6.Tomato-3 medium sized
7.Green chilly-2 medium sized
8.Red Chilly Powder-1 tsp
9.Hing-a pinch
10.Turmeric powder-0.25 tsp
11.Cumin seeds-1 tsp
12.Salt-adjust to your taste

 Method

1.In a dry plate keep the eggplant and allow it to cook in the micro wave oven for 8 to 10 mins(it will be easy to peel the skin).
2.Meanwhile chop the tomatoes,greenchilly,ginger,garlic and put it in the mixer and blend it well.
3.In a dry pan ,in a low flame add oil and add paprika and allow it to cook for 2 to 3 mins.
4.Then take out the paprika from the pan to the plateand then add cumin seeds,hing,red chilly powder,turmeric powder,blended tomato mixture to the pan and stir it well,allow it to cook for 4 to 5 mins.
5.Meanwhile peel off the skin of eggplant and chop the eggplant.
6.Once the tomato mixture is ready add the eggplant,salt and stir it well and allow it to cook for 5 to 10 mins.stir it frequently and smash the eggplant well.
7.Then transfer the fried paprika to the pan containing the mixture and stir it well and allow it to cook for 2 mins.
8.Paprika eggplant curry is ready to serve.

Paprika eggplant curry can be served with roti/chappathi