Adai Dosai

INGREDIENTS

Rice - 1 cup
Thoor dhal+urid dhal+channa
Dhal+moong dhal - 1 cup
Onion (small size)- 1 no
half for grinding and half for the batter)
Garlic - 2 cloves
Green chillies - 3 nos
Dry red chillies - 3 nos
Cummin seeds - 1 tsp
Aniseed - 1 tsp
Peppercorn - 1/2 tsp
Coriander - 1 handful
Curry leaves
Asafoetida - 1 pinch
Salt - as needed
Oil - as required
Water - as needed

METHOD

1)Soak rice and all the dhals together for 2 or 3 hours.

2)Wash well and grind it in a mixture or a grinder with the items from Onion to Curry Leaves.
Dont grind too soft it should be little bit coarse.

3)After grinding it, add the half onion cut into very small pieces, salt ,asafoetida powder and mix well.

4)The batter should be like the one we make dosas.

5)Heat the Dosa tawa and apply very little oil.
:- The tawa sholud not be too hot.

6)Pour 1 laddle of dosa batter and spread lightly and make sure to keep the flame in the medium.

7)After a minute flip the dosa to the other side.

8)After a minute remove from the tawa.

Egg Fried Rice

INGREDIENTS

Onion big 1/2
Green peas
Ginger Garlic Paste
Carrot 1(chopped)
Green beans 4nos(chopped)
Paprika red color 1/2
Basmati rice 2cups
Egg 4nos
Oil
Salt
Cinnamon 3-4
Coconut milk 1/2 cup
Water 3 1/2 cups

METHOD

Add oil to the rice cooker. Once it get hot add cinnamon sticks and the basmati rice.

Fry the rice for few minutes then add half a cup of coconut milk and 3 1/2 cups of water.

Add required amount of salt. When the rice is ready keep it aside.

Now add oil in a pan and saute the sliced onion when it get half cooked add paprika beans and peas. Cook the vegetables until it is half done.

Add salt and little white pepper to the vegetable.

Now make scrambled egg in another pan.

Now fry the done rice in a big pan and add the half done vegetables and the scrambled eggs.

Now add little amount of white pepper to the rice.

Garnish it with corriander leaves.

(Adding coconut milk to the rice will give nice white color to ur fried rice )

Egg Pepper Gravy

INGREDIENTS

Big Onion 1
Corriander powder 1 tspoon
Chilli powder 1 tspoon
Black Pepper powder 1 tspoon
Egg boiled 2
Mustard seeds
Oil
Curry leaves
Salt

METHOD

Heat the pan and add oil. Add mustard seeds and curry leaves.

As mustard seeds splitters add finely chopped onion.

After the onion get transparent add coriander powder, Chilli powder and pepper powder and a pinch of turmeric powder and required amount of salt.

Add little amount of water and allow it to cook until the raw smell goes.

Now cut the boiled eggs into half pieces and add to the cooked masala.

Cook until the masala turns to thick gravy.

Garnish the gravy with Corriander. It goes well with chappathi.

Beef Curry

INGREDIENTS

Beef 250 gms
Onion 1 big(finely chopped)
Ginger paste
Garlic paste
Curry leaves
Chilli powder 1tspoon
Corriander powder 1table spoon
Meat masala 2 spoon
Green chilli 2 nos
Turmeric powder
Salt
Oil

METHOD

• Take all the above ingredients in a pressure cooker except onion and meat masala.
• And add 1 cup of water to it. Pressure cook it for 10 mins.
• Now saute the finely chopped onion in a pan.
• Add the cooked beef and 2 spoon of meat masala.
• Cook in the slow flame for 10 to 15 mins.
• (Add a little amount of rice flour to thicken the gravy)

Mutton Kola Urundai

INGREDIENTS

Roasted Channa dhal 3 table spoon
Poppy Seeds 1 table spoon
Aniseed  
Fennel      1 table spoon
Cloves      2 nos
Shallots    10 nos
Cilantro
Curry leaves
Red chilli powder   1 table spoon
Corriander powder 1 table spoon
Mutton minced       400 gms
Turmeric powder
Ginger minced
Salt as required


METHOD

Grind the roasted channa dhal , poppy seeds, aniseed, fennel and cloves in a blender to a fine powder and keep it aside.

Now grind the minced meet with the shallots and make it to a fine paste.

Mix the minced meet with the powdered channa dhal mixture.

Now add red chilli powder , corriander powder, turmeric powder and minced ginger.

Take finely chopped cilantro and curry leaves and add it the mixture.

Now make the minced meet mixture to small balls and deep roast it in oil.

Atleast deep fry the balls for 5 mins in a slow flame until the color changes.

Vegetable Pulav

INGREDIENTS


Basmati rice 2 cups
Onion 1 large
Potato 1 medium size
Carrot
Brocolli
Cauliflower
Beans
Green chillies 2
Yogurt 1/4 cup
Poppy seeds
Cloves
Bay leaf
Ghee
Salt



METHOD

Soak tha basmati rice and keep it aside for atleast 20 mins.

Add ghee to the hot rice cooker pan. As ghee melts add poppy seeds, cloves and bay leaves.

Then add chopped onion and suate for a while.

Add all the chopped vegetables and saute for few minutes.

Now add the soaked basmati rice to the vegetable mixture. Then add 4 cups of water.

Add required amount of salt and allow it to cook.

When the pulav is done garnish it with coriander leaves and serve hot.

Rasam

INGREDIENTS

Tomato  1 full
Tamarind as required
Garlic 1
Curry leaves
Rasam powder 1 spoon
Turmeric powder
Corriander leaves
Salt
Red chillies dried
Water
Mustard seeds
Urad dhal

METHOD

• In a bowl take some water and add the tamarind as required and squeeze it.
• No add tomato and squeeze it into the water.
• Add crushed garlic to the tamarind water mixture
• Now add rasam powder , curry leaves, corriander leaves and a pinch of turmeric powder.
• Take a pan add two spoon of oil and allow it to get hot.
• Add mustard seeds, urad dhall and dried red chillies.
• As it gets splitter and the tamarind water mixture.
• Allow it  to boil for 5 mins. add required amount of salt.
• Serve hot with rice.

(Rasam Powder :  Corriander seeds, jeera seeds, black pepper, red chillis, tur dhal. Dry roast all the above mentioned ingredients and grind it to a mixture and store it in a tight jar)

Pudalangai Curry

INGREDIENTS

Snake Guard   chopped
Onion              1/2 big onion
Tomato            2
Channa dhal
Green chillies  2
Coconut paste
Curry Leaves
Corriander
Chilli powder 1 spoon
Corriander powder 1 spoon
Jeera powder 1/2 spoon
Mustard Seeds
Urad dhal
Oil
Salt

METHOD

• Heat oil in a pan and add mustard seeds urad dhal wait until it splitter.
• Saute the finely chopped onion along with curry leaves and green chillies.
• Add channa dhal as required, fry for a while. 
• Add chopped snake guard and fry then add finely chopped tomato.
• Now add chilli powder corriander powder and jeera powder in the above mentioned quantity. 
• Make finely grinded coconut paste and add to the pan. 
• Saute everything for a while and add required amount of salt and water.
• Allow it cook well and finally garnish the curry with corriander leaves.

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Cauliflower curry

INGREDIENTS


Onion - 1/2 big onion
Tomato - 1 big
Cauliflower ( cut into floret )
Grinded coconut
Mustard seeds 1 tspoon
Urad dhal 1 tspoon
Oil
Salt
Water
Curry leaves
Corriander leaves



METHOD


Heat oil in a pan

Add mustard seeds urad dhal and curry leaves

Once it splitters add onion. Saute the onion until it get golden brown in color.

 Add cauliflower florets, and fry for few mins. Now add finely diced cubes of tomatoes.

Now add grinded coconut paste and saute the mixture for 5 more minutes.

Add required amount of water and boil it until the cauliflower get cook.

Garnish the curry with corriander leaves.

Zucchini

METHOD OF PREPARATION

Cut the edges of zucchini.
Peel the skin off.
Cut into small pieces.
Now boil the zucchini in water.
Cook until zucchini gets tender.
Once cooked transfer the cooked zucchuni to a blender and make it to a smooth paste.
No additional water is required as zucchini already contains lots of water content.

Zucchini can be given to the baby from 6 months old.

Rice

INGREDIENTS

Rice 1 cup

Salt as required

Water 3 cups

METHOD

Wash the rice with water.

Take the cup of rice in a pressure cooker.

Add 3 cups of water. Add required amount of salt to it.

Close the lid. Pressure cook it for 3 whistles.

Wait until the pressure releases.

Serve hot with any hot curry.

Chappathi

INGREDIENTS

Wheat flour
Oil
Salt
Warm water

METHOD

Take wheat flour in a large vessel.
Add salt and 2 spoon of oil to the flour and mix it well.
Add enough water to the flour and make the dough. Knead the dough well until it decome very soft ( say 10 mins)
Now take a small ball from the chappathi dough and roll it using the chappathi roller.
Then using chappathi tawa roast chappathi moderately on both sides.
Serve it with Egg masala or the one you wish.

Thakkali Briyani

INGREDIENTS

Big onion 1
Tomato 3( medium size)
Cinnamon
Poppy seeds
Bay leaf
Cardoman
Cashew nut
Rice 2 cups
Ginger Garlic paste ( fresh)
Chilli powder 1 tspoon
Corriander powder 1 tspoon
Jeera powder 1/2 tspoon
Garam masala 1 spoon
Oil
Ghee
Curry leaves
Mint leaves
Corriander leaves
Grind the coconut and filter out the coconut milk by adding required amount of water.


METHOD

Add oil in a preesure cooker. When it get hot add cinnamon, bay leaves, poppyseeds, aniseed, cashew and fry for a while.

Now add onion, and saute, then add freshly prepared ginger garlic paste.

Add tomato dices and add rice then fry for a while.

For 2 cups of rice add 2 cup of water and 1 1/2 cup of coconut milk.

Add the above mentioned powder, garam masala, curry leaves, mint leaves, and corriander.

Pressure cook the rice for 2 whistle.

Then carefully add ghee with out breaking the rice.

Chicken Kulambu

INGREDIENTS


Chicken
Onion
Curry Leaves
Red Chilli Powder -1 tspoon
Corriander Powder - 1 tspoon
Jeera Powder - 1/2 tspoon
Corriander Leaves
Coconut paste
Fresh Ginger garlic paste
Oil
Salt


METHOD

• Add oil , when it get hot add chopped onion, curry leaves.
• Add freshly minced ginger garlic paste and fry.
• Add chicken and a pinch of turmeric powder and reqired amount of salt.
• Now add the above mentioned powder and add the coconut paste.
• Add required amount of water.
• Pressure cook it. 
• Finally garnish it with fresh corriander leaves.

Masala Kilangu

INGREDIENTS

Potato -  3 medium size
Red chilli powder 1 tspoon
Corriander powder 1 tspoon
Jeera powder 1/2 tspoon
Mustard seeds
Urad dhal 1 t spoon
Curry Leaves
Oil
Salt





METHOD

Boil the potatoes, peel the skin and cut into cubes.
keep the potato cubes aside.

Add oil in a pan. when it get hot add mustard seeds urad dhal and curry leaves.

Mix enough salt and above powders with enough water and pour in the pan.

Cook until the raw smell goes.

Now add the potato cubes into the mixture.

Spicy potato masal is ready to eat. it goes well with dhal rice.

Kuli Paniyaram

INGREDIENTS

Dosa Batter

Onion (finely chopped)

Mustard Seeds

Coriander Leaves

Green Chillies (finely chopped)

Curry leaves.







METHOD

Pour some oil in a pan and add mustard seeds & curry leaves.

As it gets splitter add onion and saute.

Add the fried onion to the dosa batter and add some coriander leaves into it.

Now pour the batter to the non stick paniyaram tawa.

Make it cook on both sides. To make it crispy you can add some oil.

Serve the kuli paniyaram with hot onion chutney or coconut chutney.

Paavaikai Fry

INGREDIENTS

Paavakai
Onion
Mustard seeds
Curryleaves
Green Chillies (finely chopped)
Oil
Salt


METHOD

Add oil and once it becomes hot add mustard seeds and curry leaves and allow them to splitter.

Now add finely chopped onion and green chillies and saute.

Immediately add chopped bitter gourd and fry both the onion and bitter gourd together.

Add required amount of salt.

Fry the bitter gourd in low flame until its well fried and crispy.

Indian Style Pasta (My version)

INGREDIENTS

Pasta(any type)
1/2 Onion
1 Tomato
4 to 5 Button Mushroom 
1/2 Capsicum
2 Green Chilli
1/2T Red Chilli Powder
1T Coriander Powder
1/2T Jeera Powder
Salt (as required)
Coriander leaves (for garnishing)


METHOD

Cook your pasta to the right consistency and keep aside. (Add a spoon of oil to pasta while cooking so that it wont stick together)

Add oil in a pan and saute the onion until it gets light brown.

Add tomato pieces and cook for a while.

Then add mushroom and capsicum.

Add all the above mentioned powder add little amount of water and close the lid and cook for few minutes.

Lastly, add the cooked pasta to the mixture.

Garnish it with coriander leaves.

Potato Balls

INGREDIENTS 

1lb (450g) Mashed potato.
2 tbsp Fresh coriander.
1tbsp Pomegranate seeds.
2 tbsp Lemon juice.
½ tsp each. Garam masala, Chilli powder, Ground cumin.
1 inch (2.5cm) Ginger root finely chopped.
1 Green chilli, chopped.
Salt to taste

BATTER INGREDIENTS

2oz (50g) Gram flour.
1 tsp olive oil.
¼ tsp each Garam masala & Chilli powder.
Warm water to mix.

METHOD
 
Easy Peasy Lemon Squeezy. 

Mix all the ingredients together. (Not the batter ones) 

Divide into 12 equal sized lumps. 

Roll into balls. 

Mix the batter ingredients together with sufficient water to make a smooth but runny batter. 

Roll the potato balls in the batter until coated all over then deep fry in hot oil until golden brown and cooked through. 

Serve as a starter with chutneys or as a side dish as a change to rice with curry.

Idly

METHOD

Soak rice and urad dhal separately in 3:1 ratio overnight or at least for 6 hours.

Add a t-spoon of fenugreek seed to it.

Grind rice and urad dhal separately and then mix it together with your hand. Add enough salt.

(Urad dhal must be ground in such a way that it should not stick to your hands. So that your idly will come out very soft.)

Allow the batter to ferment.

Now pour the batter into the idly pot.

Allow it steam for 15 minutes.

Your delicious and soft idlis are ready.

Avocado

METHOD

Cut the avocado into two halves and remove the seed inside.

Take the fleshy part inside and mash it.

Can mix the mashed avocado with mashed banana or pears.

My little one don't like to eat just avocado. So I used to mix it up with mashed banana.

This can be given as a evening snack.

Sweet Potato - baby food

METHOD


Peel the potatoes skin off.

Cut the potatoes into small pieces and cook the potatoes in a vessel with water.

Using a blender blend the cooked potatoes.

Add the excess water in the vessel to the blended potato for right consistency.