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