Cholam dosai

Cholam 2 cups,

Idli rice 2 cups,

Urad dal 1 cup with methi seeds

Soak urad dal with methi seeds. Soak cholam and rice together. Grind into batter and let it get fermented. You can make dosas. Dosas came Soft and tasty.

Kaju Paneer Curry

Cashews 15 pieces soaked in water for 1/2 hour,

Onions 3 finely chopped,

Tomatoes 5 finely chopped,

Kashmiri chilli powder 1 tbsp,

Coriander powder 2 tsp,

Cinnamon stick,

Cloves 4,

Saunf 1 tsp,

Paneer cubes 2 cups

Grind cashews into a fine paste. Heat oil in a pan and add cinnamon stick, cloves,saunf and onions. Let it get sauteed well. Add tomatoes and saute them. Add kashmiri chilli powder, dhaniya powder. Add cashew paste and let it get cooked for 15 minutes. Let the raw smell of cashews go. Add water in between. Because the gravy will get thickened due to the cashews paste. Add paneer cubes and let it boil. Garnish with coriander leaves!!!!

Yam kurma

 Yam kurma

Yam 1/2 kg cut into cubes,

Onions 3 finely chopped,

Ginger and garlic paste 2 tsp,

Green chillies 3 slitted,

Tomatoes 5 finely chopped,

Garam masala 1 tsp,

Cashews 12 pieces,

Coconut grated 1/2 cup,

Curry leaves,

Coriander leaves.

Heat oil in a pan, add onions and saute well.add ginger and garlic paste and green chillies. Saute them till the raw smell goes off. Add tomatoes. Add yam. Add water. Pressure cook for 4 whistles. After the pressure is released, add ground coconut and cashew paste. Let it boil for few minutes. garnish it with coriander leaves and curry leaves. This will go well with idiyappam, chapathis,rice.

Brinjal pepper poriyal

Brinjal 1/2 kg,
Garlic 5 pods,
Pepper 2 tsp,
Jeera 2 tsp,
Onion 2 finely chopped,
Turmeric powder 1 tsp,
Coconut milk 3/4 cup.
Coconut oil 2 tsp.

Heat coconut oil in a pan, add 2 pods of chopped garlic and onions, curry leaves and saute it well. Add chopped brinjal,turmeric powder, salt and saute well. Grind pepper, jeera and garlic together and mix with brinjal. Let the raw smell goes off. Add coconut milk and cook it for a few minutes. This goes well with Sambar, Rasam.

Sweet potato rotis with dal tadka!!

Got this new recipe, instead of potatoes, you add sweet potatoes and make rotis. Which are delicious and ask for more.

Sweet potato rotis.

Sweet potato 1/2 kg, boiled and peeled and grated.
Wheat flour 3 cups.

Add grated sweet potatoes with wheat flour and make a dough. Do not add salt. Make chapathis as usual.

Chettinad cauliflower masala!!!

For dry roast powder

Fennel seeds 2 tsp
Jeera 2 tsp
Pepper 2 tsp
Red chillies 2
Cinnamon 1 small stick,
cloves 2
Poppy seeds 2 tsp.

Saute in oil and grind together.
Onions 3 sliced,
Garlic 12 pods,
Ginger 1 inch piece
Coconut 3 tbsp.

Chop the cauliflower into florets. Put the florets in hot water and remove from the water after few minutes. Heat oil in a pan and add cauliflower florets. Let it get coated in oil. Then add the onion paste. Mix them well. After few minutes, add water. Dry roast the items given and grind it into powder. Let the cauliflower florets get cooked. Add the dry roasted powder. Close the pan and pressure cook it for 1 whistle. Garnish with coriander leaves and curry leaves.

Paneer butter masala!!

Onions 3, finely chopped
Tomatoes 5, finely chopped
Ginger garlic paste 2 tsp,
Turmeric powder 1 tsp,
Kashmiri chilli powder 2 tsp,
Dhaniya powder 2 tsp,
Paneer 200 gms,
Garam masala 1 tsp,
Coriander leaves,
Hot water 3 cups,
Cashews 15 soaked in water for half hour and make it into a paste.

Heat oil in a pan and add onions. Saute the onions till they are soft and brown. Put ginger and garlic paste and cook till the raw smell goes off. Add tomatoes and saute it. After the tomatoes got cooked, add turmeric powder, Kashmiri chilli powder, dhaniya powder. After one minute, pour 2 cups of hot water. Let the raw smell of powders goes off.
Now add salt and garam masala. Then
add cashews paste. Add paneer.  If the gravy is thick, you can add 1 cup of hot water again. Then add coriander leaves. Now add butter. Paneer butter masala is ready.

Pepper potato!!!

Ingredients

Potatoes boiled and cubed 1/2 kg
Onions 3 finely chopped
Tomatoes 5 finely chopped
Ginger and garlic paste 2 tsp
Pepper and jeera soaked 2 tsp
Chilli powder 1 tsp
Dhaniya powder 1 tsp
Curry leaves

Heat oil in a pan and add onions. Saute them till they are soft. Add ginger and garlic paste. Let it get cooked for a few minutes. Then add tomatoes. Add salt. After the tomatoes got cooked, add chilli powder and dhaniya powder. Cook till the raw smell goes off. Then add water. And add boiled potatoes. Grind the soaked pepper and jeera into a paste. Put the ground paste into the potatoes and stir well. Add curry leaves and switch off the stove. Pepper potatoes gravy is ready to serve. This goes well with Idli, dosai, poori etc.

Thinai dosai

Thinai dosai!!!

Foxtail millet 3 cups
Urad dhal 1 cup
Fenugreek seeds 1 tsp.

Soak Foxtail millet for 6 hours. Soak urad dhal for 1 hour. Grind urad dhal and take it in a container. Grind Foxtail millet till they are soft and pasty. Mix the urad dhall with Foxtail millet paste and add salt. After fermentation, thinai dosai batter is ready. Make dosas and serve it with chutney or sambar or thakkali kuzhambu. We had it with thakkali kuzhambu. 

Paneer, Capsicum gravy!!!

For the Paste
Onions 3
Tomatoes 5
Ginger 2 inches
Garlic 12 pods
Jeera 1 tsp
Cinnamon 1 small stick
Cardomom 3 pods



Heat oil in a pan, add the above ingredients and saute them. Grind the above ingredients into a paste. Heat butter in a pan and add turmeric powder, chilli powder, coriander powder, jeera powder and the ground paste. Saute the Paste well.Instead of curd, we can add cashews paste. Soak the cashews in water and make it into a paste. Add cashews paste or 3 tbsp curd.

In a separate pan, add oil and paneer, fry them. After removing paneer, add capsicum cubes and saute them. Put capsicum and paneer in the Paste and add salt. Let the capsicums get cooked. After 10 to 15 minutes add coriander leaves and remove from the stove. This will go well with rotis, stuffed parathas.