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.

Ingredients:
Paneer - 200gms
Mushroom - 200gms
Capsicum(Big) - 1
Potato - 2
Tomato - 2
Onion(Big) - 2
Carrot - 2
You can add any vegetable of your choice.

To Grind:
Coconut - 6 Tbsp
Red Chillies - 10 - 15 (Depends on how spicy you want)
Kus Kus - 1 tbsp
Aniseed - 1 tbsp
Roasted Gram - 1 tbsp
Cinnamon - 1 inch piece
Clove - 2

Method:
Grind the ingredients given in To Grind, to a smooth paste and keep it aside.
Mince all the vegetables and mushroom as shown in the picture.
Cut the paneer into pieces and fry them in oil and put in a bowl containing water.
In that oil(with which you fried the panneer), saute the onion, till it becomes translucent.
Then add all the vegetables, Paneer & mushroom and saute it for a while.
Add the tomatos and saute.
Add some water, turmeric & salt and close it with a lid.
Carrot and Potato will take time to cook, so be sure they are cooked well.
Once everything is cooked well, add the ground paste and cook it for 5 mins.
If you have mint\coriander leaves at home, you can use it for garnishing.
This is really a Yummy dish which goes well with Chappathis.

I am reposting it for the WYF-Side Dish event hosted by EC

Ingredients:
Sorakkai(Bottlegaurd) - 500gms
Moong Dhal(Pasiparuppu) - 1 cup
Pearl Onions - 15
Green Chillies - 5
Tomato - 1
Turmeric - 1tsp
Salt - To Taste
For Seasoning:
Mustard Seeds - 1 tsp
Red Chillies - 2
Aesfoetida - 1 pinch

Method:
Cut the veggies as shown in the picture.
Keep the kadai in the stove and boil 3 cups of water.
When the water starts boiling, add the Moongdhal and cook it to 3/4 level.
Then add the all the ingredients(Sorakkai, Tomato, Chillies, Turmeric, Onion & Salt).
Close it with a lid and allow it to cook.
Once cooked well, season the kootu with the ingredients mentioned for seasoning in 2 tsp oil.
This kootu is very good for health, because sorakkai contains high water content moreover very little oil is used.
This can be had directly with rice, or as a sidedish with Roti and for kulambu.

After a long time I have asked my mom to prepare this, as she is an expert in this. It was delicious and this recipe I got it from her. Thank you mom!!!!
Ingredients:
To Grind:
Thuar Dhal - 1 cup
Bengal Gram Dhal - 1/2 cup
Rice - 1 tbsp
Red Chillies - 20 nos
Aniseed (saunf)- 1 tsp
Garlic- 10 pods

For Kulambu:
Pearl Onions - 15
Garlic - 10 pods
Tamarind - lemon sized
Tomato - 1
Sambar Powder - 2 tbsp
Turmeric - 1 tsp
Salt - To taste

Method:
Soak both the dhal together for 1 hour.
Put the all ingredients mentioned to grind (other than the dhal) in the mixie and grind it.
Once it is ground well, add the dhal and grind it coarsely.
Make balls(Urundai) out of this batter.
Keep the kadai in the stove and 2tbsp Ginegelly oil.
Add mustard seeds and Aesfoetida for seasoning.
Add the Onion & Garlic and saute it till it becomes translucent.
Add the tomato and saute it for a while.
Add the tamarind extract, Sambar powder, turmeric and salt.
Close with a lid and allow it to cook.
Once the Raw smell is gone...add the balls one by one and close with a lid again.
Dont stir it. With a laddle gently check if the balls are cooked.
Serve it hot with rice.
Additional note:
If you need you can also add some coconut milk to it. It will be good, but it tastes different.
You can also take a portion of the Urundai batter and make it pakodas.
This will serve as a good sidedish for this.
This is highly protenious diet.

Ingredients:
Ridgeguard - 1/2 Kg

Groundnut(Cooked) - 1 cup

Sambar Powder - 1 tbsp

Onion Big - 1

Method:

Pressure cook the Groundnut with little salt. Keep it aside with the water.

Keep the kadai in the stove, season the curry with mustard seeds in 1 tsp of oil.

Add the onions and saute it, till it becomes translucent.

Then add the Ridge gaurd and saute it for a while.

Add the cooked groundnut with water and add the sambar powder and salt needed more.

Close it with a lid and cook it for 5 mins.

Serve it with rice.

I am republishing it for Lentils Mela hosted by Ashwini

This is also one more easy dish that can be prepared in minutes. One more added advantage is that you can store it for a week also.

Ingredients:

Garlic - 15 pods
Red Chillies - 30
Gingelly Oil - 8 tbsp

Method:

In the kadai fry the Redchillies with 1 tsp oil.

Take it off. Switch off the stove and immediately put the garlic.

Garlic will be fried in that available heat.

Put the Chillies alone in the mixie (the mixie should be dry) and grind it once. Add the salt and grind it without adding water.

Add the garlic and run only once. Neverever add a single drop of water. Transfer it to a bowl.

Heat the Gingelly oil and pour it on the chutney.

This goes good with Idly and Dosa.

Whenever you feel tired and bored of cooking....you can very well cook this recipe, which is very simple to cook and can be done in minutes.

Ingredients:
Onion Big - 5
Sambar Powder - 2 tbsp
Salt - To taste
Idly Batter - 4 tbsp
Mustard and Urad dhal for seasoning.

Method:

Chop the onions nicely.

Keep the kadai in the stove.

Season the curry with Mustard and Uraddhal with 2 tsp of oil.

Add the onions and saute till it gets cooked well.

Add the chilly powder, salt & some water and close it with a lid.

After the raw smell is completely gone, add the idly batter and saute it.

Cook it for 5 mins in low flame.

Thats all...its done.

This you can serve it with Idly or Dosa.

Comeon go ahead and finish off your cooking soon.

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

Ingredients:
Eggs - 3
Onion Big - 2
Tomato - 2
Green Chillies - 2
Ginger Garlic Paste - 1 tbspn
Cinnamon - 1 piece
Clove - 2
Sambar Powder - 1 tbspn (otherwise 1 tsp chilly pwd + 2 tsp coriander pwd can be taken)
Turmeric Powder - 1 tsp

To Grind:

Coconut - half portion
Kus Kus - 1 tsp
Fennel seeds(Sombu) - 1 tsp


Method:

Grind the items mentioned for grinding to a smooth paste and keep it aside.

Keep the kadai in the stove, saute cinamon and clove with 2 tsp oil.

Add the onion & chillies and saute it for a while, till onion become traslucent.

Add the Gingergarlic paste and saute it well.

Then add tomato and saute it, till it gets cooked.

Add water, sambar powder, turmeric powder & salt and close it with a lid.

Once the raw smell is gone, add the ground paste.

Once it starts boiling, split the eggs one by one and add it to the gravy and close with the lid for a while.

After 2 mins, remove the lid and with a laddle check whether the eggs are completely cooked.

Garnish with coriander leaves.

This dish will go well with both rice and also idly, chappathi, dosa varieties.

Try it out and let me know how was it.

This is a common chutney which goes well with both rice and idly or dosa.
Actually how much ever pudhina you consume its equivalent to a calcium tablet especially for women.

Ingredients:
Mint Leaves (Pudhina) - 100 gms
Green chillies - 5 nos
Tamarind - Gooseberry size
Urad dhal - 1 table spoon
Ginger - 1 inch piece
Salt - to taste
Coconut - 5 table spoon
Oil - 1 teaspoon

Method:

Keep the kadai in the stove and pour the oil.

Once heated, put the urad dhal & tamarind and saute it well.

Then add the green chillies and ginger and saute.

Finally add the pudhina leaves and saute once and switch off.

While grinding add the coconut and grind well.

Ingredients:

Brinjal - 10-12 (depending on the size)
Onion Big - 2
Moong Dhal(Paasiparuppu) - 1 cup
Green Chillies - 5
Tomato - 2

For Seasoning:

Oil - 2 teaspoons
Mustard seeds - 1 teaspoon
Urad dhal(Broken) - 1 teaspoon
Jeera - 1 teaspoon
Red chillies - 2
Asafoetida - 1 pinch

Method:

Keep a kadai in the stove and pour water into it.
Allow it to boil, then add the moong dhal.
Keep the stove in a low flame and proceed with cutting the veggies.
Once the dhal is almost cooked, take it out. Do not pressure cook the moong dhal as it will get fully smashed and become gel like. You can refer the picture for how it has to be cooked.
Then in a kadai add some oil and add the items mentioned for seasoning.
Add the onion and green chillies and saute it for few minutes till the onion becomes trasparent.
Now add the brinjal and tomato, saute it.
Add water and close the kadai with the lid and allow it to get cooked.
After the veggies are cooked well, add the cooked moong dhal.
Allow it to boil for sometime and switch off.
Finally garnish it with some coriander leaves.

This one will go good with Idly and Dosa.
Rich in Protein and fibre, hence its a good sidedish when compared to any chutneys.

I am reposting it for the FIL-Brinjal Event conducted by Sanghi

Hi All,

I thought of starting a blog long time back based on my culinary skills, but couldnt make it out in the right way.
This time i have determined to continue blogging recipes, at any cost.

P.S:

This is not for the ones who is already an expert in kitchen. I am also a learner and I am blogging for the new entrants in the kitchen.
When i say i am learner....it doesnt mean that I will spoil your kitchen...
I learnt from some good experts in kitchen and tried it out in my kitchen...those which came out well...are alone posted here.....so you can trust them very well and give it a try..


All the Best

Best learners become the Professionals one day!!!!!!!!!