Millet/Bajra/Kambu/Sajjalu Dosa

Ingredients:

Bajra  1 Cup
Rice (Preferably Idli Rice or Raw Rice)  1Cup
Thuar Dal(Kandhi Pappu)  1/2 Cup
Red Chillis  6 to 8
Salt As Required
Asafoetida  1 Pinch
Jeera  1/2 tsp
Onions 2

Method:

Soak Bajra, rice and thuar dal together for 6 hours.  Grind it with red chillies, salt, jeera and asafoetida.  Grind  coarsely with enough water.  Keep it for 12 to 16 hours.  Cut onions into small pieces.  Before preparing dosas mix it with dough.  In the centre of the pan  put the dough   and  spread it.  Fry it on both the sides.  It will come little bit thicker than the normal dosa.  Very healthy and tasty dosa. 

Capsicum Dry Coconut Curry

Ingredients:

Capsicum  1/4 Kg
Onion  2
Grated Dry coconut  1 1/2 Table spoon
Roasted Gram(Chutney dal) 1 1/2 Table spoon
Jeera  1 tsp
Turmeric Powder  little
Salt  As Required
Red Chillis  4
Garlic  5 to 6 flakes
Oil  1 1/2 Table spoon

Method:

Cut capsicum into normal square pieces.  Cut onions.  Keep Pan in stove.  Put oil.  Fry onion and capsicum pieces together  in medium flame.  Meanwhile grind grated dry coconut, roasted gram, red chillies, jeera and garlic in mixie.  Dont add water.  Grind it coarsely.  Once onion and capsicum become soft add this grinded powder, salt, turmeric power.  Mix it well.  Sprinkle little water and fry it for few minutes in low flame.  You can eat this with chappatis or rice.

Ridge Gourd Chutney/Thuvayal/Pachadi

Ingredients:

Peerkangai(Beerakai)  1/2 Kg (Ridge gourd)
Green Chilli  3 or 4
Mustard  1/2 tsp
Oil  1 Tablespoon
Curry leaves  Few
Jeera  1 tsp


Method:

Remove the skin of Ridge Gourd and cut it into pieces.  Keep a pan in stove and put oil.  Fry green chillies and jeera for a minute then add the pieces of Ridge Gourd.  Fry till it become soft.  Close the pan with a lid and keep the stove in slim.  Allow it to become cool.  Then grind it with salt in mixie.  Make it into paste.  Dont add water while frying or grinding.  Season it with mustard and curry leaves.  Eat with hot rice and ghee.

For variation you can use red chillies instead of green.  Also you can add little tamarind also once in a while.

Drumstick Masala Curry

Ingredients:

Drumstick 8 to 10
Onions  2  Medium Size
Tamarind Juice 1 1/2 Tablespoon
Til Seeds 2 Tablespoon
Salt  As Required
Chilli Powder 1 1/2 tsp
 Mustard  1/2 tsp
Curry Leaves  Few
Oil  2 Tablespoon


Method:

Cut drumsticks into 2 1/2 inch size pieces and wash it.  Cook the pieces and keep aside. Fry till seeds and make it into powder.  Cut onions into small pieces.  Keep pan in stove.  Heat the oil.  Put mustard and curry leave.  Then add onion pieces and fry till it becomes brown in colour.  Take half of cooked drumstick pieces and remove the skin.  Keep the remaining cooked drumstick pieces aside.  Once the onion becomes brown add drumstick pieces and peeled drumstick.  Fry for sometime.  Then add tamarind   juice.  Then add  salt chilli powder, turmeric powder and tilseed powder.  Fry for a while and remove it from fire. This goes well with rice.

 

Corriander Paneer

Ingredients:

Paneer  200 gms
Onions  3 Big size
Tomato  3
Corriander  2 Bunches
Ginger Garlic Poaste 2 tsp
Garam Masala Powder 1 tsp
Dhanial Powder 1 1/2 tsp
Turmeric Powder 1/2 tsp
Salt   As required
Oil 
Chilli Powder  1 1/2 tsp
Cashew 2 Tablespoon
Coconut 1 1/2 Tablespoon

Method:

Cut Paneer into medium size pieces. Healt oil in a pan.  Deep fry paneer pieces. Put the fried pieces in warm water for 5 minutes and remove it from water. Keep it aside. Cut onions into long thin pieces and tomato into small pieces. Keep pan in stove add two Table sppon oil.  Fry garlic ginger paste for a minute then add finely cut onions and fry it till it becomes golden in colour in medium flame.  Then add tomato pieces and fry it till it becomes soft.  Meanwhile, wash corriander leaves.  In a mixie put the cashew pieces and make it into powder.  Then add coconut and corriander.  Grind all three with water and make it into fine paste. Keep it separately.

Once tomato becomes soft you can add dhania powder, salt, turmeric powder, chilli powder, garam masala powder.  Fry it for a minute.  Then add enough water and grinded paste.  Allow it to boil.  You have to add enough water so that when you put panner pieces it will absorb.  After it boils add paneer pieces and remove it from fire.  This is suitable for fried rices and rotis.     

Fruit Custard

Ingredients:

Apple 1
Banana 2
Papaya 1 Cup pieces
Custard Powder 1 1/2 Tbl Spn
Milk 1/2 Ltr
Sugar 2 1/2 Tbl Spn
Cashew 1 Tbl Spn
Ghee for frying cashews - little

Method:

Remove the skin of apple and cut into pieces. Even cut Bananas into same size of pieces. Mix Papaya, banana and apple pieces and keep it in fridge. Take one forth cup of milk and mix custard with that without any lumps. Boil the remaining milk. When it sttarts boiling reduce the flame, pour this custard milk syrup and stir it continuously. Within few minutes it will become like pulp. Add sugar and remove it from stove. After it becomes cool and the fruits in the fridge and mix gently. Keep it in fridge for 2 hours. Take it from fridge and decorate it with fried cashew and serve.

Tuardal Idli (Thuvaramparuppu idli/Kandhi idli)

Ingredients:

Boiled Rice : 1 Cup
Tuaram Paruppu : 1/2 Cu
Green Chillies : 3 or 4
Asafoetida : a pinch
Grated Cocount: 1 1/2 Tbl Spn
Salt As Required
Mustad 1/4 Tsp
Cooking Soda : 1 pinch
Oil : 1 Tbl Spn

Method:

Soak Boiled rice and tuar dal together for 3 hours. Then add green chillies, asafoetida and grated coconut. Grind it coarsely. Keep the dough for full one day. Now season it with mustard. Add cooking soda, salt and oil. Mix well. Pour the dough into cooker plate. Steam it in medium and then in low flame for 25 to 30 minutes. Cut it into pieces. Service it with coconut chutney.You can add lot of coriander in that chutney.