Work has become so tight nowadays and am finding it very difficult to post anything. Also we have been on continuous travel for some or the other functions. I have been silent viewer of my favourite blogs and kept worrying on seeing my blog silent. I just found some free time after a long gap. Just thought posting in all my pending dishes.

This is a very quick and delicious recipe, which goes well with chappathi.

Ingredients:

Cauliflower - 1 big

Green Peas - 1/2 cup

Onion - 1 big

Green Chillies - 2 nos

Crushed Pepper - 2 tbsp(a/c to ur taste)

Salt - as per taste

Curry leaves and coriander leaves for garnishing

Ginger Garlic paste - 1 tsp

Method:

Put the cauliflower florets in boiling water and drain them.

In a kadai, add 1 tbsp of oil and add the onions.

Once onion is cooked, add the ginger garlic paste.

Once it is done, add the florets, green peas and mix well.

Now add the pepper powder, salt, sprinkle some water and close with a lid.

Once the veggies are done, garnish it with curry leaves and coriander leaves.

Serve it with hot chappathis and onion raitha.

I am sending this to the Side Dish for Chappathi event conducted by Viki's Kitchen

This is one more easy dish, which can be made on the days we grind for idly batter. I either prepare paruppu adai or this one, on every batter grinding day. I have added drumstick leaves jus to add to the taste of the adai.

Ingredients:

Raw Rice - 1 cup

Par Boiled Rice - 1 cup

Thuar Dhal - 2 tbsp

Green Chillies - 4

Red Chillies - 4

Fennel Seeds - 1 tsp

For Seasoning

Mustard+Urad dhal+ cumin seeds mixture - 2 tsp

Aesfoetida - 1 pinch

Onion - 2 big

Green chillies - 2

Curry Leaves + coriander Leaves - few or Drumstick leaves.

Method:

Soak the rice and dhal together for 4 hours. In a grinder, add the chillies and fennel seeds.

Once they are grinded well, add the rice and dhal. Grind it to a smooth batter.

In a kadai, heat 1 tsp of oil and add the items mentioned for seasoning.

Saute well till the raw smell goes off. Mix this with the batter, add salt and mix well.

The batter should be little thinner.

Heat the tawa and prepare adai's out of this batter.

If you add drumstick leaves, the taste will be heavenly.

I am sending this Arisi Adai to the Ravishing Rice event conducted by Nags

My hubby dear loves this. He doesn't like poori, but love to have this masala with dosa. Hence every time I prepare poori masala, he will be having only dosa. Anyway I dont like this combo. 

This time I prepared only masal for dosa, especially for him(as a thanks note for getting me some nonstick ware). 

I prepared masala dosa once. For first dosa, my husband said "Masala is more inside the dosa". For the second dosa, he said "I am searching for the masala inside the dosa". My reaction: Stopped the masala dosa and served this dosa masal. He can take the masala, how much ever he wants. 

OK here comes the recipe. 

Ingredients:

Potato - 4

Onion - 2

Green Chillies - 5

Red Chillies - 2

Curry Leaves and Coriander Leaves - few

Mustard Seeds and Urad dhal - 1 tsp each

Cumin Seeds - 1 tsp

Tomato - 1 (optional)

Turmeric Powder - 1 tsp

Salt - as required. 

Method:

Boil the potatoes, cool it and mash it gently. 

Mince the onion and chillies. 

Heat oil in a wok, and season the masal with mustard, urad dhal and cumin seeds. 

Add the onion, chillies and saute well till its get cooked well. 

Add the potatoes and mix well. Add 1 cup of water, salt and turmeric powder. 

Mix well and close with a lid. 

It wont take much time to cook. Once it reaches the required consistency, switch off the stove and add the leaves. 

My version will be little gravy/watery kind, to serve with dosa. 

You can even make it thick and serve it closed inside the dosa. This is what we call masala dosa. 

When I am in a good mood to cook, I will take time and prepare all these chutneys together for idly. I love to have idly with variety of chutney as they serve in restaurants. Whenever I go home from hostel, I used to torture my mom, by asking her to prepare three chutneys in little quantities for me. It will delicious to have like that.

Chutney 1: Coconut Chutney

Ingredients:

Coconut - 1 cup scraped

Green chillies - 6

Ginger - 1/2 inch piece

Roasted Gram - 1/4 cup

Salt

Method:

In a kadai add 1 tsp of oil and saute the chillies and ginger.

Add this with the rest of the ingredients and grind it smooth.

Season it with mustard, urad dhal, and curry leaves.

Chutney 2: Tomato Chutney

Ingredients:

Pearl Onion - 20

Garlic - 10

Tomato - 2 fully ripen

Red Chillies - 10

Salt

Method:

In a kadai, add 1 tsp of oil and saute all the ingredients, till they are cooked.

In a mixer, grind it coarsely by adding salt.

Season it with mustard, urad dhal, and curry leaves, using gingelly oil.

The other one is pudhina chutney for which u can find the method here.

Serve all the three chutneys as side dish with spongy hot idlys.

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I think, everyone will be aware of the rich Iron content in the drumstick leaves. Unluckily, I was not able to find good drumstick leaves in any shop here. Either they will have a spoiled branch or dried branch. Its my favourite and was desperatly waiting for introducing this leaves to my kid. During our search for a play home for my kid, we found a fresh drumstick tree near my place, at the play school. I felt very bad, that the tree was unexplored till that time and it was only a few yards from my place. Anyway they didnt give admission for my kid, saying its too early to put him in a play home. I realized that i am running so fast for everything with my kid. But i felt happy for my discovery of drumstick leaves atlast. So with their permission am getting fresh bunch of leaves. I love everything made out of this, and the first thing that striked my mind was adding the leaves to the adai. 

Here goes the recipe

Ingredients 

Par Boiled Rice - 1 cup

Raw Rice - 1 cup

Toor Dhal - 1 cup

Channa dhal - 1/4 cup

Moong dhal - 1/4 cup

Urad dhal - 1/4 cup

Fried gram - 1/4 cup

Red Chillies - 8

Green Chllies - 2 

Pepper corns - 1 tsp

Gralic - 7 pods

Drumstick Leaves - 1 cup

Saunf - 1 tsp

Aesfoetida - 1/2 tsp

Salt and oil as required

Onion - 2 big minced.

Method

Soak the both the rice together in a bowl. Mix all the dhal and soak them in a seperate bowl.

Let them be sokaed for an hour. 

In a mixer, add the garlic, chillies and saunf. Grind it to a smooth paste. 

Later add the rice and grind well. Add the dhal later and grind it coarsely. 

Add salt and aesfoetida and mix well. 

Heat a kadai and saute the minced onion with 1 tsp of oil. 

Once the onion turns translucent, add the randomnly cut drumstick leaves. Saute this for a minute. 

Add this to the batter and mix well. The batter should be little thick. 

In a tawa, prepare adai as we do for dosa. Be little liberal in using oil for getting crispy adai. 

Serve hot with crushed jaggery, which also is rich in Iron. This is truly a healthy meal(Iron + mor eprotein) esp for kids and ladies. 

I am sending this to Grammathu Kaimanam/Village Special Recipe Event hosted by Shama. 

also sending to SWC - Cooking with Greens event hosted by Sowmya

Its a simple but delicious recipe. In Tamilnadu,  smaller functions will have this dish for sure. Even a novice at kitchen can do it with ease. If you are diet conscious, its a good option. Nowadays I have started adding veggies in almost all things i prepare . Its reduces your intake of food at the same time provides you more intake of veggies. 

Coming to the recipe

Ingredients

Sooji/Rava - 2 cups

Cut Vegetables - 1 1/2 cups (I used carrot, beans, cauliflower, green peas, potato)

Onion - 2 big

Green Chillies - 5

Red Chillies - 2 

Ginger - 1/5 tsp finely chopped

Curry Leaves and Coriander Leaves

Turmeric Powder - 1/4 tsp

Salt to taste 

Ghee - 1 tsp

For Seasoning

Mustard seeds - 1 tsp

Urad dhal broken - 1 tsp

Bengal Gram dhal - 1 tsp

Aesfoetida - 1 pinch

Method:

Roast the rava, till the aroma of roasted rava fills in air. 

Cut all the vegetables, onion and chillies. 

In the kadai, heat 1 tbsp of cooking oil and add the seasoning items. 

Then add the onion, chillies and curry leaves. Saute till translucent.

Add the veggies and saute till they become soft. 

Add 4 cups of water and close with a lid. 

When the water starts boiling, add the roasted rava and mix well without making any lumps. 

Smear 1 tsp of ghee and close with a lid. Cook in a lower flame for 5 more minutes. 

Delicious kichidi is ready, garnish it with coriander leaves and serve hot with Coconut chutney. 

Variation- 

Few people add 1 cinnamon stick and a clove while seasoning and a thick coconut paste while adding water. It also will be good, as I don't like masala much, I opted this way. 

If you want it little tangy, you can even add a tomato. 

I am sending this to the 15 minutes cooking event conducted by Mahimaa and also the WYF-Quick Meal event conducted by EC.

This also enters the FIC Favourite hosted by curry leaf, originated by Sunshinemom.

This is a recipe learnt from my MIL. But still I didn't get any appreciation from my hubby dear. Every time I try it, he used to say "It doesn't match my mother's preparation". I don't know, i do the same way, as she tells. I liked, hence posting it here. You please try ti and let me know, whether its good or not ;)

Ingredients:

Fully Ripen Tomatoes - 4

Onion - 2 big

Green Chillies - 3 

Chilly Powder - 1 tsp

Jeera Powder - 1/2 tsp

Turmeric - 1/4 tsp

Cinnamon - 1 inch

Bay Leaf - 1

Curry Leaf - 1 

To Grind

Coconut - Half coconut

Ginger - 1 inch piece

Method:

Scrap the coconut, peel off the ginger. Grind them together to a very smooth paste with less water. 

In a kadai, heat1 tsp of oil and add the cinnamon and bay leaf. 

Add the onion, chillies and saute well. Then add the tomatoes and saute till they becomes soft and mashy. 

Then add all the powders, salt and 2 cups of water. 

Close it with a lid and bring it boil for 5 mins. 

Once the raw smell goes off, add the coconut paste and stir well. 

Before it starts boiling, switch off the stove.

Serve hot with idly or dosa. 

I am great fan of chinese cuisine(VEG though). But I like only in authentic chinese restaurants. At times I will try out something at home. Both me and my husband work in the same office. Everyday before leaving home, I will be bugging him to decide the menu for the dinner. But yesterday I was too lazy to prepare anything for dinner. So I decided my comfortable menu, which is quite a strange combo. I had some idlies prepared for breakfast and a noodles packet. So I made idly upma and then this noodles. These are the ones which you can finish it off within 10 mins and vacate the kitchen soon. Thinking that I will go to bed soon, I went home and prepared the same dinner. But my bad luck, my son was playing for a long time and I had to accompany him. So all my plan went flop :(

Ok coming to the recipe...

Ingredients:

Hakka Noodles Packet - 1

Cut Vegetables - 1 cup (I used capsicum, carrot, beans)

Onion - 1 big

Green Chillies - 2 split

Ching's Manchurian sauce - 1 tbsp

Salt - little

Method

Cut the vegetables and onion. 

Cook the noodles and wash it in cold water. Keep it aside. 

In a kadai, heat a tsp of oil and add the onions and vegetables. 

Saute well, till they becomes soft. 

Add the Chings manchurian sauce and salt. Add the noodles and mix well. Close with a lid for a min and serve hot. 

Both Idly upma and this noodle can be done within 15 mins so am sending this to the 15 minutes cooking event conducted by Mahimaa. 

Parotta is favourite from childhood. During any exam holidays my mom will be waiting to visit her sister places. I love my dad so much and I always love to stay with him. So I wont accompany my mom and me & dad will lead a bachelor kinda life during the hols. Everyday we will have parotta which will be very tasty in my village. I can bet anywhere for its taste. My menu everyday will be BF - Parotta, Lunch - curd rice(Dad's prepararion) and dinner (Kothu Parotta). Lovely days were they. After I am married I find no time to prepare parotta or taste the same. Recently I prepared Pratt's with the help of cham's Layered Parotta. It came out well, but am too lazy to prepare such one which requires a lot of patience. This week I got some frozen parottas and wanted to try out the kothu parotta. As I have seen the preparation so many times in my life, it appeared as a scene in front of me. So followed that and prepared it and my hubby dear loved it and appreciated me. 

Ingredients:

Frozen Parottas - 4

Onion - 2 chopped finely

Tomato - 1 minced

Green Chillies - 2 split

Chilly powder - 1 tsp

Garam Masala - 1 tsp

Pepper Powder - 1 tsp

Kurma - 1/2 cup 

Method: 

Prepare the parottas as given in the instructions. Tear them into small pieces. 

In a kadai, add 2 tsp of oil and add the onions, saute it till it becomes translucent.

Then add the chillies and tomato and saute till the tomato becomes soft. 

Add all the powder mentioned above and then add the parotta pieces. Mix well so that the masal gets coated over all the pieces. 

If you want to prepare muttai parotta, add the eggs at this stage and mix well and allow it cook. 

At the final stage add the kurma/salna and mix well. Actually i prepared potato kurma for lunch on that day (Keeping in mind that i will prepare this dish for dinner hehehe). 

Garnish with coriander or pudina leaves, i didn't have either that time. 

Your delicious Kothu parotta is ready now. You can serve it with Onion raitha or kurma/salna. 

This one will be everyone's favourite. But it depends on how crispy it is prepared. I will be the last one to have dinner, when we prepare rawa dosa at home. Because everyone will be mastering the dosa towards the end. Also the batter will be soaked properly for much time, so as to get crispy dosa. I pretend to be so responsible and wait for the dosa. 

Ingredients:

Maida/All Purpose Flour - 1 cup

Rawa/Sooji - 1 cup

Rice Flour - 1 tbsp

Cumin Seeds - 1 tsp

Pepper Corns - 1 tsp

Aesfoetida - 1 pinch

Onion - 2 chopped finely

Green Chillies  - 4 chopped  finely

Curry leaves and Coriander leaves - chopped

Method:

Soak the sooji in water for 1 hr. The more time you soak it, the more crispy the dosa will be. 

Add the rest of the flour and mix well without any humps. Add the required salt to it. 

In a kadai, add 1 tsp of oil and saute the onion , chillies and leaves. 

Add it to the mix and add the rest of the ingredients. The batter should be very thin unlike dosa batter. 

Tips:

Adjust the proportion of maida and rawa after preparing the first dosa. 

More patience is needed to get crispy dosa. maintain a low flame and high flame suitably. 

Pongal is an unavoidable dish for Tamilians and must present dish on a wedding or function feast. Its an easy dish to prepare when the crowd is more at home. Pongal is my all time favorite. Whenever we go to a restaurant in Tamilnadu, my default order will be for pongal vadai. Now its my kid's most favorite dish. So it has become mandatory for me to prepare it for my kid. In my family only, I can get different recipes for this dish. My mom, my MIL, periamma each one have their own way of preparing it. Here am posting my own way of preparing it. Its big headache in my house that I love to have with coconut chutney and my husband loves only with sambar. So I have to prepare both, as I hate to have it with sambar. It always happens for every dish. 

Ingredients:

Raw Rice - 1 cup

Moong Dhal - 1/4 cup

Water - 5 cups

Milk - 1 tbsp

Salt as Required

Seasoning

Ghee - 4 tbsp

Pepper - 1tsp 

Cumin - 1tsp 

Aesfoetida - 1 pinch

Cashews - as you like

Ginger - 1 inch

Curry Leaves 

Coriander Leaves

Method:

In the pressure cooker, add the washed rice, dhal and water. Pressure cook it for 4 whistles and in lower flame for 5 mins. Don’t add salt as it may not get cooked well. 

Once the pressure is released, check for the consistency. It should be very smooth and tender. Add the salt, milk and mix well. 

Crush the pepper and cumin coarsely. This I will do because, my hubby will keep aside all the pepper corns. It is good for health and I am forcing that. Also this will add up the flavor. 

Also in a mixer crush the ginger well, without adding water. 

In a kadai, add the ghee. Once its heated well, add the cashews. Once it turns light brown add the ginger and rest of the items for seasoning, except the leaves. 

Transfer this to the pongal and mix well. Now add the leaves and mix well. That’s it...Yummy pongal is ready. Serve hot with coconut chutney and/or Pasiparuppu sambar, Ulundu vadai. 

Yesterday I prepared Raagi Adai after a longtime. It was my grandpa's all time favourite. He was no more now, but still I have never seen such a self disciplined person like him in this world. Even at the age of 88, he will take his breakfast only after finishing his bath and prayers. Everyday early in the morning he go for walking, whatever may be the season. And he will have his own milestones to be reached during walking and maintains his punctuality in that. Also while walking he will be humming his favourite Devaram poetry (this is a tamil litreture sung in the praise of lord shiva). He was working as HOD Tamil in the Delhi university. As a diabetic patient, whenever he consult a doctor and finds his sugar level gone up, he will take the immediate steps and bring down to normal within a week. Even doctors have admired this. He will a perfect balanced diet that suits his health. He lived as a legend, leaving us with his fondful memories. 

When I thought of the event Just For You, the next moment I decided that I should dedicate my grandpa with his favourite recipe. Here it is..

Ingredients:

Ragi Flour - 1 cup

Onion - 1/2 cup minced (Preferrably pearl onions)

Green Chillies - 4

Red Chilies - 2

Curry leaves and Coriander Leaves - 2 tbsp minced nicely. 

Salt to Taste

Method:

In the hot kadai, add 1 tsp of oil and seasoning items like mustard seeds, urad dhal and aesfoetida. 

Once the mustard splutters, add the rest of the ingredients and saute well. 

Add this to the ragi flour and mix well. Now add salt and water and mix well. The dough should be like vada dough.

Take a plastic sheet and brush some oil over it. Take a medium sized ball of the dough and spread it with hands in that plastic sheet, to a dosa shape. 

Take it out and put it a hot tawa. Turn it to both the sides and cook well by adding little oil. You must have patience till it gets cooked. If its half cooked, you are sure to get stomach pain. So be little careful and cook it well.  

This can be served as a dinner or as a evening snack. This is very good for growing children and diabetic patients too. 

This Ragi Adai is sent to Just For You event started by Alka. 

A very simple yet tasty recipe originated from the land of chettinad. 

Ingredients:

Leftover Idly Batter

Onion - 2

Green Chillies - 4

Red Chillies - 4

Ginger - 1/2" piece

Aesfoetida - 1 pinch

Curry Leaves 

Coriander Leaves

Mustard Seeds - 1tsp

Urad Dhal - 1tsp

Bengal Gram Dhal - 1tsp

Method:

Heat oil in the kadai and add the seasoning items. Once the mustard seeds splutter, add the rest of the ingredients and saute well. Add this to the idly batter and mix well. 

In the paniyaram pan, brush some oil, and add a scoop of this seasoned batter. Once it is fried one side, turn it to the other side, add some oil and make them crispier on both the sides. 

Serve hot with coconut chutney or tomato chutney. 

These paniyaram goes to RCI:Chettinadu Vegetarain Cuisine hosted by Srimathi

This is also one more stolen recipe from my granny's kitchen. Very simple, easy and quick to prepare at the same time healthwise good as we are just baking it. The taste will be delicious and very good for kids.

Ingredients:

Par Boiled Rice (Idly Rice) - 1 cup

Onion - 2

Green Chillies - 3

Red Chillies - 3

Curry Leaves and Coriander Leaves

Mustard Seeds - 1 tsp

Urad Dhal (split ones) - 1 tsp

Bengal Gram Dhal - 1 tsp

Aesfoetida - 1 pinch

Method:

Soak the rice for an hour and grind it to a smooth paste.

In a kadai, add 1 tsp of cooking oil and add the seasoning items mentioned.

Add the onion and chillies and saute well till the raw smell goes off.

Add the ground batter and mix well. Switch off the stove once you get a chappathi dough consistency.

Make small balls out of the dough and bake it in a idly pot.

Its done and it doesnt need any side dish as it is spicy.

I am sending this to the EFM Theme - Savouries conducted by Srilekha.

I am not a die hard fan of appam. Still its my husband's favourite, hence I just gave a try with my mother in law's guidance. It came out pretty well. Its so good for health, as it is a very light food and easy for digestion. Moreover we will take it with Coconut milk which inturn will cure any stomach ulcer. 

Whenever my mom prepare it at home, I will have one or two appams with so many comments 

(negative alone) on my mom's preparation and will be teasing her by giving suggestions to 

improve her cooking. My mom will be irritated with mine and my sister's comments and we 

will be happy on that. Its not the case with appam alone, but with all her cooking. She is an excellent cook, but we have never admitted the fact. Why I am telling this story is... when I entered into kitchen, cooking for someone else, and when I received the same teasers, I am realizing how it would have been for my Mom. This time I have made so much of effort to get this appam done. Hence when my effort was teased, I felt its "a ball bouncing back". Its all a fun filled pack of our lives. Ok lets get into the recipe for Appam. 

Ingredients:

Raw rice - 2 cup

Par boiled Rice - 1/4

Urad Dhal - 1/4 cup

Aval - 1/2 cup

Coconut milk - 1/4 cup

Soak all the rice and dhal together in water for 4 hrs. Soak the aval seperately for 1/2 hr. Aval should not be soaked long. 

Grind all the soaked ingredients together to a smooth paste. 

Transfer the contents to a bowl, add salt and mix well. Close it with a lid and allow it to ferment for a 8 hrs atleast (it again depends on the temperature around)

Run the empty grinder with the leftover batter by adding one cup of water. Take that water mixed with batter and allow it to ferment seperately. 

After fermenting, you can see the batter rise up to a level above. In this stage you add the coconut milk, the fermented water and mix well uniformly. 

In the Appam kadai, pour one laddle of batter and rotate the kadai, so that the batter spreads through the kadai evenly. 

The bottom most portion of the appam should be thick (like idly) and above portion should be crisp enough (like dosa). 

Thats it, our appam is done and it can be served hot with coconut milk and/or with any kurma. This time I prepared a plain onion kurma along with coconut milk. 

I didnt take the snaps for the batter preparation, fermentation and all, as I didnt have much faith on the outcome. It came out well, hence displaying the final output alone. 

Bare with me. Enjoy the appam displayed HEHEHE.

Children nowdays march against veggies and are totally towards fried foods and pasteries. Moms are really finding it difficult to inject the health component into them. Here is one easy and tasty way, to make them have the veggies. This chutney will serve as a good combination for idly, dosa and paniyaram. 

Ingredients:

Ridgegaurd - 1/2 kg peeled and minced

Pearl Onion - 20

Tomato - 2

Green Chilies - 8 (Depends on how spicy you want)

Salt to taste. 

Method:

In the kadai, add 2 tsp oil and saute all the ingredients, till the raw smell goes off.

In the mixer grind it to a coarse chutney, by adding salt. 

Season the chutney with mustard seeds, urad dhal and curry leaves. 

Serve with hot idlys. 

I am sending this as an entry to Vegan Ventures Round 2 conducted by Suganya, I believe this will suit her contest. 

This is also one more stolen recipe from my granny. There they will prepare this only with potato, just i have added some green peas to it. We use it for all kinds of tiffins like chappathi, dosa, poori and idly. Its a good combination with everything. Ours is a very big family and we gather together for pongal in my native village. To serve everyone she used to prepare either this kurma with idly or else sambar. But the taste will be great there, as she will grind the masala with hand grinder. She have never missed the proportion even while preparing in big big vessels and that will serve for everyone. Great people. Here goes the recipe.

For Poori:

Ingredients:

Wheat Flour - 3 cups

Sooji - 2 tbsp

salt to taste

Gingelly oil - 1 tbsp

Hot water for making the dough.

Method: 

Mix all the ingredients(except water) well. Then slowly add the hot water and make a very tight dough, thats how we can prepare poori with less oil. Make small balls out of the dough and roll into circles with the chappathi stone. Deep fry it in oil and serve hot with kurma. 

For Kurma:

Ingredients:

Potato(Cooked) - 4-5 

Green Peas - 1 cup

Onion(big) - 2

Tomato - 1 big

Ginger Garlic Paste - 2 tsp

Cinnamon - 2 sticks

Clove - 4

Garam Masala Powder - 1 tsp

Salt to Taste

To Grind:

Coconut - 5 tbsp

Pearl Onion - 10

Green Chillies - 7 (depends on how spicy you want)

Fried Gram - 1 tbsp

Khus Khus - 1 tsp

Saunf - 1 tsp

Jeera - 1 tsp

Coriander Leaves - 1/2 cup (finely chopped)

Method:

First bake the potatos, peel the skin off and smash it into small pieces. Mince the onion and tomato. 

In the kadai, fry the pearl onion and green chillies with 1 tsp of oil till the raw smell goes off. In the mixer add this fried onion and green chillies along with rest of the items mentioned to grind and grind it to a smooth paste. 

In a kadai, add 2 tbsp of oil and saute the cinnamon and clove. Then add the onion and saute it till it becomes translucent. 

Add the ginger garlic paste and saute for a while. Now add the tomatoes and saute till they are cooked well.

Add the peas, potato, garam masala powder salt and 2 cups of water. Once it starts boiling, add the ground paste and cook for 10 mins, by sauting in between. 

Garnish it with coriander leaves and serve hot with poori. 

Ingredients:
Semiya (Vermicilli) - 300 gms
Carrot - 1/4 cup
Beans - 1/4 cup
Cauliflower - 1/4 cup
Onion (Big) - 2
Green chillies - 8
You can add any vegetable of your choice like green peas etc.

For Seasoning:
Mustard Seeds - 1 tsp
Urad dhal(Broken) - 1 tsp
Channa Dhal - 1 tbsp
Aesfoetida - 1 pinch
Red chillies - 2
Curry Leaves - few

Method:
Keep the kadai in the stove and roast the vermicilli with 1 tsp oil and keep it aside.
In the kadai heat 2 tbsp oil and add all the ingredients for seasoning and saute.
Then add the onions and chillies and saute till the onion becomes translucent.
Add the veggies and saute them till it gets half cooked.
Add 300ml of water, salt and close it with a lid.
Once the water starts boiling add vermicilli and saute well so that everything gets mixed well.
Again close with the lid and allow it to cook in low flame.
Garnish it with coriander leaves and serve hot.
Nice side dish would be pickle or chutney.
The same recipe can also be prepared with rava (Sooji), but little more oil should be used.
This recipe can be considered for diet consicious people. Instead of having the whole upma as such, this way you can take, which in turn will reduce your intake and also will reduce your calories.

This is one my favourite item, which we will prepare often. Actually the taste will be marvellous if you grind the batter in hand grinder. Even during my college days my mom used to grind it in hand grinder, for my sake and to add up the taste.Nowadays nobodyis using hand grinder, atleast instead of mixie if we can grind in grinder, the taste will be different.We are using all the available dhals, so it is highly rich in protein i used to prepare this at home often.

Ingredients:
Rawrice - 1 cup
Par boiled rice(Idly rice) - 1 cup
Thuar dhal - 1 cup
Green gram dhal(Pasiparuppu) - 1\2 cup
Bengal Gram dhal(Kadalai paruppu) - 1\2 cup
Urad dhal - 1 tbsp
Roasted gram - 1 tbsp
Fennel Seed - 1 tbsp
Cumin Seed - 1 tbsp
Red Chillies - 10
Pepper - 1 tbsp
Garlic - 15 pods
Aesfoetida - 2 pinch
For seasoning:
Onion - Big - 3 or pearl onion - 20.
Curry Leaves - 1 bunch

Method:
Soak both the rice together and all the dhal together in seperate bowls, for about 1 hr.
In the grinder add all the other ingredients and grind it for 2 mins.
Then add the rice alone and grind it, till it becomes smooth paste.
Then add the dhal and grind it coarsely. Now the batter is ready, check for the salt and spicy levels and adjust accordingly. Mince the onions nicely, saute them in 2 tsp of oil, with curry leaves and add it to the batter.(Pearl onions will add up to the taste...but patience is needed).
You can even directly make adai with adding onion.
Keep the Tawa in the stove and prepare adai as u do for dosa.
Be little liberal while using oil.
If you have drumstick leaves at home, you can add it dirtectly to the batter.
This will give an excellent taste. In my place i am not at all finding drumsticks leaves.

Laughing.....?!

You may think why Iam blogging it. Today when I thought of preparing it, I got a flash as to why I shouldnt blog it. Actually this is a very beloved dish at my home. At times I even prepare volunterily some extra idlis, for preparing upma, the next day. This is very simple to prepare and at the same time very tasty. If you are a tamilian, you may know the speciality of this showcased in the tamil movie "Suryavamsam". Ok lets see how to prepare this great dish.

Ingredients:

Idlis - 4 (Kept in fridge for 4 hours atleast, thats when you can crush it nicely)

Onion Big - 1

Green Chillies - 2

Red chillies - 2

Curry Leaves

Urad Dhal (Broken) - 1 tsp

Bengalgram - 1 tsp

Aesfoetida - 1 pinch

Salt - 1 pinch

Method:
Take some water in a bowl and put the idlies on it.

Take it out and squeeze the water out and crush it well. Keep it aside.

Keep the kadai in the stove, add Mustard, Urad dhal, Bengalgram & Aesfoetida to 1 tsp of oil.

Once it is fried , add the onions & chillies and saute well with a pinch of salt.

Once the onion is fried well, add the crushed idlies to it and saute for few minutes.

Thats all its done.
I am reposting it for the 15 minutes cooking event conducted by Mahimaa