Pori Urundai

Ingredients

Pori - 5-6 Cups

Jaggery -1 Cup , grated

Cardamom powder - 1 Tsp

Method

Add jaggery and few tblsp of water in a kadai.Heat it and stir continuously until it dissolves. Strain the liquid to remove impurities. Put it back on the stove on medium heat and stir continuously. The mixture will begin to thicken and come together. At this stage test the consistency by dropping the drop of mixture in a cup filled with water. The syrup should be like gummy and able to form a ball and when dropped on a plate should sound. At this stage, add the cardamom powder and pori and immediately switch off the stove. Stir the mixture and start forming balls soon. When left to cool, it hardens and balls cannot be formed.

Tomato Dosa

This is a rather a simple and easy dosa. I found this receipe in a Tamil magazine and tried it right away.

Ingredients

1.5 Cup - Raw Rice/ Sona Masoori Rice
4 Tsp - Whole Urad Dal
4 - Medium Size Tomatoes
1 Tsp - Jeera
8 - Red Chilli (or) to taste
1 Tbsp - Scrapped Coconut(Optional)
1/4 Tsp - Asafoetida
Salt

Method

Wash rice and dal . Soak them together in water for about 2-3 hours. Grind the rice+dal along with jeera,salt,red chilli and asafoetida. Add little water. At the last, add the chopped tomatoes and grind till the paste is smooth. Add water if necesaary and bring to a dosa consistency. Keep this batter for 1 hour and then make into dosas. Have these delicious dosa's with cilantro/corriander chutney or any chutney of your choice.

Ragi Roti

Ingredients

2 Cups - Ragi Flour
1- Onion, finely chopped
4- Green Chillies, finely chopped
2 Tbsp- Peanuts
1 Tsp- Mustard Seeds
1/4 tsp- Hing
Few Curry leaves
Few cilantro
Salt
Oil to shallow fry






Method

Heat 1tbsp of oil in a non-stick pan. When its hot, add the mustard seeds and hing. After it splutters add the curry leaves and onion. Saute the onions and the green chillies.Meanwhile toast the peanuts in a microwave or in a pan. Add to the onion mixture and stir well.
Add the ragi flour and salt in a bowl. Combine well. Next add the onion mixture and little water to make a dough. Take a handful of the dough and place it on a wet cloth. Using your hands gently spread the dough to make chappatis.Heat tawa . Take the cloth , reverse and place the roti on the tawa. Gently remove the cloth. Add little oil around the roti. Cook well and turn over. Let the roti cook and remove. Serve these delcious ragi roti with peanut chutney/peanut powder.

Ragi Pakoda

Ingredients

1 Cup - Ragi Flour
1- Onion, finely diced
4- Green Chillis , diced
3 Tbsp- Idly/Dosa Batter
Few Curry leaves
Few Cilantro
Salt
Oil to deep Fry

Method

Mix the ragi flour, onions, green chillis, salt,curry leaves and cilantro. Combine well. Now add the idly / dosa batter and mix well. Splash little water and bring the mixture to pakoda consistency. Heat oil in kadai. Drop the pakodas and fry them. Serves as good evening snack

Masoor Dhal

This is a very easy to make dhal which goes very well with Idlis, Rice and Rotis.


Ingredients :

Masoor Dhal - 1/4 cup
Onions sliced 1/4 Cup
Chopped Tomatoes - 1/4 cup
Jeera - 1/2 tsp
Ginger - 1/4 " chopped finely
Garlic - 1 tsp chopped finely
Green chilli- 2 cut lengthwise
Bay leaf - little
Dhania Powder, Jeera powder - 1/2tsp each
Kasoori Methi soaked in warm water - little
Oil - as required

Method :


Boil dhal with enough water in cooker for 2 whistles. In a pan , add oil , add jeera, bay leaf, onions and fry till golden brown. Add tomatoes, and fry till juicy. Add ginger, garlic , greenchilli and fry. Add the dhal with water(it should not become too watery). add the powders, salt and kasoori methi. Let it boil for a while and garnish with coriander leaves.

Semiya Bagalabath

Ingredients :

Vermicilli - 1 cup
Curd - as required
Mustard seeds - 1/2 tsp
Channa dhal , urad dhal, - 1/2 tsp each
Green chilli- 2
Ginger - small piece
Curry leaves, Cashew, hing, oil - little
Salt - as required

Method :

Dry roast the vermicilli till brown and boil in water till soft. Drain the water and keep aside. In a pan , add little oil and add mustard seeds, channa dhal and urad dhal. Fry for a minute and add green chilli, ginger, hing , curry leaves and cashew and fry till it turns brown. Add this to the cooked vermicilli. Add curds , salt and mix well. Serve chilled.

PS : Combination of milk and curd can also be used to prepare the dish .

Aloo Gobi Masala

Ingredients

Potato\Aloo - 2, Peeled and cubed
Cauliflower\Gobi - 1,Cut into flowerets
Onions-1,small, finely chopped
Tomato-1,small,finely chopped
Green Chilli -2, slit
Ginger-Garlic Paste -1 Tsp
Cumin Seends- 1Tsp
Corriander Powder- 1Tsp
Chilli Powder- 1 Tsp
Kasuri Methi- 1 Tsp (optional)
Kitchen King Masala (or) Garam Masala- 1 Tsp
Turmeric Powder- 1\4 Tsp
Fresh Corriander\Cilantro - A handful
Oil,Salt- As required

Method
Blanch the potato and cauliflower in boiling water for 15 mins and then strain the vegetables.
In a pan, add oil. When its heated, add cumin seeds and then add onions and tomatoes and green chillis. Saute till onion gets soft and tomato turns juicy. Add turmeric powder and ginger-garlic paste and saute till oil oozes out. Now add all the powders and kasuri methi and stir well. Add little salt and then add the vegetables. Nicely stir and add little water for the vegetables to get cooked. Close the lid and simmer for 15 mins. When the vegetables are cooked and water is evaported, add the lemon juice and sprinkle cilantro. Serve hot with rotis / chappatis.