Vegetable Semiya Upma

Ingredients:

Semiya (Vermicelly) - 2 Cups

Carrot - 1( cut in to small pieces )

Beans - 4( cut into small pieces )

Green Peas - 1/4 cup

Corn - 1/4 cup

Onion - Half ( chopped )

Green chillies - 4

Ginger - A small piece( finely chopped )

Curry leaves & Coriander leaves - few

Channa Dhal , Urad dhal - 1 tbsp

Musturd Seeds - 1 tsp

Cashew - 3 nos

Ghee - 3/4 tbsp

Oil - 2 tbsp

Water - 3 cups

Salt - to taste.

Method:

• Roast the semiya with 1 spoon of ghee or oil, till you get a light golden colour.
• Heat the oil and add add the mustard seeds,once they crackle, add the dhals and cashew. fry them till golden brown.
• Add the chopped onions,ginger, slitted green chillies & curry leaves.Fry them 2 minutes.Now add vegetables along with salt.
• Mix well and low heat for 3 minutes.Now add 3 cups of water. allow to boil.
• Now add semiya.mix it well and cook till the vegetables and vermicelli turn soft and the water evaporates.
• Garnish with Coriander leaves.
• Vegetable semiya upma is ready!Serve with coconut chutney.

Kuzhi Paniyaram

Ingredients:
Fermented Idly batter – 2 cups
Onion – 1 ( finely chopped )
Green chillies – 2 ( finely chopped )

Corriander leaves - 2 tbsp ( finely chopped )

Curry leaves - few ( finely chopped )
Oil.

Method:

• Mix all the ingredients together except oil.
• Pour some oil in the paniyaram mould.
• Once the oil is hot pour the batter in each hole.(3/4 batter in each hole)
• Allow it to cook for few minutes.
• Flip it over to cook the other side.

Serve hot with coconut chutney or Tomato chutney.

Mini Idli / Sambar Idli

Ingredients:
Idli rice or Ponni boiled rice - 4 cups

Urad dhal -1 cup

Methi seeds ( fenugreek ) - 1 tsp

Salt as per taste.
Method:

• Wash the rice and methi seeds. Soak it together in water for about 5 to 6 hours.


• Wash the urad dhal and soak in water for 3 to 5 hours.
• Drain the water from urad dhal and grind it in grinder with water.Grind the daal into a smooth and forthy paste. keep aside.
• Now drain the water from soaked rice and methi.Grind it coarsely.
• Now mix the grinded rice and daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
• The next day, mix the batter well and pour well in greased mini idli plates and steam for 10 minutes or until done.
• Use a knife or spoon to remove the idlis.
• Now mini idli is ready to serve.
  Serve hot with sambar,finely chopped onion and fresh corriander leaves.

Oothappam / Vegetable Oothappam

Ingredients:
Dosa batter or idli batter

Onion – 1 (finely chopped)

Carrot – 1 (finely grated)
Green chillies -2 ( finely choped )

Coriander Leaves - few (finely chopped)

Cooking Oil.
Method:

• Mix the batter and add little water and make it slightly thinner than the idli batter.
• Heat tawa or dosa pan.
• Pour one big ladle of batter in the tawa and slightly spread it. It should be thicker than the dosa.
• Then sprinkle 1 tbsp of chopped onions,1 tbsp of grated carrot and corriander leaves on top.
• Pour a tsp of oil over it.
• When one side is cooked well (turns little brown), Flip the dosa to the other side and let it cook well.
• Once it is cooked remove the oottappam from the pan and transfer to the plate.

Serve Oothappam with coconut chutney and sambar.

Plain Dosa

For dosa batter:
Ingredients:
Idli rice or Ponni boiled rice - 4 cups

Urad dhal -1 cup

Methi seeds ( fenugreek ) - 1 tsp

Salt as per taste.

• Wash the rice and methi seeds. Soak it together in water for about 5 to 6 hours.
• Wash the urad dhal and soak in water for 3 to 5 hours.
• Drain the water from urad dhal and grind it in grinder with water.Grind the daal into a smooth and forthy paste. keep aside.
• Now drain the water from soaked rice and methi.Grind it coarsely.
• Now mix the grinded rice and daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.

Method:

• Add little water to the batter if required.
• Heat the iron griddle or non-stick tawa.
• Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
• Pour a tsp. of oil over it.
• Remove with spatula when crisp.

Serve hot with chutney or sambar.

Coconut Chutney

Ingredients:
Grated coconut - 1 cup
Pottu kadalai / dalia - 2 tbsp
Green chillies - 3 or 4 nos
Curry leaves - few
Salt to taste.
Seasonings:
Mustard seeds - 1 tsp

Curry leaves - few
Oil - 1 tsp
Method:

• Grind all the ingredients with a little water to a fine paste.
• And season it with mustard and curry leaves.

Serve with idli or dosa or pongal.

Phulka / Roti

Ingredients:

whole wheat flour - 2 cups

Salt - 1/2 tsp
oil - 1 tsp
Water.

Method:

• Mix salt and oil into the flour.
• Add water little by little and form into a dough.
• Knead well.
• Cover it with a damp cloth and keep aside for 1/2 an hour.
• Now divide the dough into small balls. place a ball on the board.
• Flatten it a little bit and dust some wheat flour onto it to make the rolling easier.
• Keep rolling the ball in a circular motion.
• put phulka on the hot Tawa ( medium flame ).
• Cook for about 30 seconds until the top starts to look dry and small bubbles start to form.
• Flip and cook the other side for 1 minute until small bubbles form.
• Now take out from the tawa and keep the phulka on a direct flame .( high flame )
• Within 1 minute the phulka puffs.
• Remove from the flame. phulka is ready.
  
  

Poori and Potato Masala

Ingredients for poori:
Wheat flour - 2 cups
Oil - 1 tsp
Salt - as required
Water.
Method:

• Mix all with required water and knead until get soft and thick dough.
• Cover with a lid and keep it for at least half an hour.
• Make small balls from dough and roll it to small circle.
• Heat oil in a kadai,put the poori in the hot oil and fry till fluff well and change into light yellow.
  Serve hot with potato masala.

Ingredients for potaoto Masala:

Potato - 4 nos
Onion - 1 ( thin sliced )
Tomato - 1 ( chopped )
Green chillies - 4 ( chopped )
Curry leaves - few
Ginger - 1 tsp ( grated )
Corriander leaves - few
Urad dhal - 1 tbsp
Channa dhal - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Oil - 1 tbsp
Salt to taste.
Method:

• Boil the potatoes and mash them roughly.

• Heat oil in a kadai add mustard seed,when it pops, add urad dhal and channa dhal.
• Add sliced onion,green chillies,ginger and curry leaves.
• Fry them until onions are pale.Then add tomato cook till soft.
• Now add turmeric powder and salt saute them few seconds.
• Then add mashed potatoes with required water. Bring to boil.Remove from flame.

Serve with hot poori.

Beetroot Chutney

Ingredients:
Beetroot - 1 ( grated )
Small onion - 10 nos
Red chillies - 4
Grated coconut - 3 tbsp
Corriander seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Curry leaves - few
Tamarind - 1 grape size
Oil - 1 tbsp
Salt to taste.
Method:

• Heat oil in a pan add the onion,red chillies,corriander seeds,cumin seeds and curry leaves.
• Fry them until it turns brownish.
• Finally add grated coconut and tamarind and fry them 1 minute.
• In the same pan fry the grated beetroot with little oil until it turn dry.
• Grind all together with salt until it turns a thick paste. Serve with rice and dosai.

Wheat Rava Upma

Ingredients:
Cracked Wheat - 1 cup
Onion - 1 ( chopped )
Green chillies - 2
Red chillies - 2
Urad dhal - 2 tsp
Channa dhal - 1 tsp
Mustared seeds - 1 tsp
Curry leaves - few
Corriander leaves - few
Oil - 1 tbsp

Salt to taste.
Method:

• Heat oil in a pan, and let the mustard seeds splutter, then add urad dhal,channa dhal, onion, chillies,and curry leaves.
• Saute till the onions turns transparent.
• Now add 2 cups of water ( rava - water ratio is 1:2 ) along with salt.
• When the water comes to boil, add cracked wheat slowly. stir well.
• Let it cook for about 15 minutes on a low flame.
• Finally add corriander leaves.
• Serve the upma hot with chutnies.

Idly

Ingredients:

Idli rice or Ponni boiled rice - 4 cups
Urad dhal -1 cup
Methi seeds ( fenugreek ) - 1 tsp
Salt as per taste.

Method:

• Wash the rice and methi seeds. Soak it together in water for about 5 to 6 hours.
• Wash the urad dhal and soak in water for 3 to 5 hours.
• Drain the water from urad dhal and grind it in grinder with water.Grind the daal into a smooth and forthy paste. keep aside.
• Now drain the water from soaked rice and methi.Grind it coarsely.
• Now mix the grinded rice and daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
• The next day, mix the batter well and pour well in greased idli plates and steam for 10 minutes or until done.
• Use a knife or spoon to remove the idlis.
• Now idly Ready.

serve idli with sambar or chutney.