Pan cake from left over rice

INGREDIENTS :
Left over rice - 2 cups
Pacharisi noi (broken rice) - 1/2 cup
Onion - 3
Salt as needed

TO FRY :
Urad dal - 2 tbspn
Channa dal - 2 tbspn
Mustard seeds - 1 tbspn
Curry leaves - 1sprig
Red chilli - 4 or 5
Cooking oil
Asafoetida - 1/2 tpspn

PREPARATION :
1.  Ensure that you pour water in the left over rice immediately once it is left over. (This can ONLY be used for the next two days).
2. Put pacharisi in a mixer grinder and break them (make noi) and keep aside.
3. Drain water from the left over rice, and take it in a vessel. Now add the broken rice to it.
4. Add finely chopped onions, salt & keep aside.

5. Then in a pan pour oil, temper mustard seeds, urad dal, channa dal, red chillies, curry leaves, asafoetida & fry them to a golden brown colour and pour it to the rice mixture. Now mix it well.
6. Then make small balls out of it. Place it in hand, press against your palm like making vada.

7. Make 6-7 such pieces for a batch, place them over a Tava.
8. Pour oil over the sides and cover with a lid.
9. After 2 minutes, remove the lid, turn them over, do not cover now.
10. Let it get fried till it turns golden brown.
11. This is good along with chutney, idli podi or can be eaten without any side dish even.

Special kurma

INGREDIENTS :
Carrot - 2
Beans - 10
Green peas - 1 cup
Potato - 1
Onion - 2
Tomatoes - 2
Cooking oil
Salt as needed
Ghee - 2tbspn
Coriander leaves
Curry leaves - 1sprig
Bay leaf - 2
Cinnamon - 2

TO FRY & GRIND :
Green chilli - 5
Ginger - 1 piece
Garlic - 15 cloves
Onion - 1
Fennel seeds - 1tspn
Coconut - 1/2shell (grated)
Cashews - 10

PREPARATION :
1. In a pan pour oil add fennel seeds, onion, green chillies, ginger, garlic & fry them till the raw smell goes. Allow it to cool, then transfer it to a mixer grinder and grind them to a paste & keep aside.

2. Again in a pan pour 1tbspn of oil, add grated coconut, cashews & fry them for 5 minutes. Allow it to cool & grind them to a fine paste & keep aside.

3. Now in a pan pour oil, splutter bay leaf, cinnamon & add chopped onions, curry leaves and saute it to a golden brown colour. Now add tomatoes & saute it, then add chopped carrot, beans, potato, green peas & saute it. Then add the ground paste of onion and saute it for few minutes, then add water, salt and cook the vegetables. we can cook them in pressure cooker also.

 

4. Once it is cooked add the ground coconut paste and allow it to boil in medium flame for 5 minutes. Then transfer it to a vessel.

Now add the chopped coriander leaves, ghee and serve it hot with chappathi. It is very tasty & yummy. It also tastes good with white rice.

Andhra kara dosa

INGREDIENTS :
Idli batter
Chutney (any one kind)
Cooking Oil

PREPARATION :
1. Place the tava on the stove, pour the idli batter and prepare the dosa as usual.
2. After preparing dosa, to the inside of the dosa, spread the chutney over it. (here i took capsicum chutney).

3. Then fold it and pour oil on the edges. Then keep it for 1 minute & remove it. Then serve it hot. It is very spicy & crispy.

Mullangi idicha kuzhambu

INGREDIENTS :
Mullangi ( Radish ) - 250gms
Thoor dal - 2tbspn
Urad dal - 2tbspn
Channa dal - 3tbspn
Red chilli - 8
Pepper - 1tbspn
Cumin seeds - 1tbspn
Tamarind - 1 lemon size
Jaggery - small piece
Turmeric powder - 1/2tspn
Onion - 1
Garlic - 20 cloves
Salt as needed
Asafoetida

TO TEMPER :
Mustard seeds - 1/2tbspn
Curry leaves - 1sprig
Oil

PREPARATION :
1. First peel the radish, cut it to lengthwise. Then in a pan pour 3tbspn of oil, add cut radish and saute it in medium flame till the raw smell goes & keep it aside.

2. Now in a pan add 2tbspn of oil, add thoor dal, channa dal, urad dal, cumin seeds, pepper, red chillies & roast it to a golden brown colour and allow it to cool.
3. Now add all the fried items to a mixer grinder & grind them to a coarse powder like ( idli podi ). Then transfer to a bowl, add 1cup of water & mix them without lumps & keep aside.

4. Now in a pan add 3tbspn of oil, add the chopped onions, garlic, curry leaves & saute it to a golden brown colour.
5. Now add the fried radish, tamarind juice, turmeric powder, asafoetida & bring them to boil till the radish is cooked.

6. Once it is cooked, pour the fried items mixed with water. While pouring it keep stirring because it ll form lumps. If needed add extra water and allow it to boil for 10 minutes in a low flame.
NOTE : Flame should be low otherwise it ll stick to the pan.
7. Finally, before removing it from stove add jaggery. Now transfer it to a vessel. Serve it with white rice.

Kovakkai thovaiyal

INGREDIENTS :
Kovakkai - 250 gms
Green chilli - 7
Tamarind - small lemon size
Salt as needed
Oil - 4tbspn

PREPARATION :
1. Cut the kovakkai lengthwise and keep aside.
2. In a pan pour oil, add green chillies, kovakkai & fry them until the raw smell goes off. Fry them in low flame until it is cooked.

3. Once it is cooked allow it to cool. Then transfer it to a mixer grinder, add tamarind, salt and grind them to a fine paste. Now transfer it to a bowl. It is ready to serve.
It tastes good with white rice, idli or dosa.

Tomato dosa

INGREDIENTS :
Idli rice - 500 gms
Tomato - 250 gms
Salt as needed
Oil

PREPARATION :
1. Wash and soak the rice for 4 hours.
2. In a mixer grinder, add soaked rice, cut tomatoes salt & grind them to a paste. Then transfer it to a vessel.

3. This dosa cannot be prepared like ordinary dosa by pouring the batter just like that on the tava & spreading.
4. Keep tava on the stove, after getting heated, pour the batter from outside to inside in concentric circles so that the batter spreads evenly. Pour oil on the edges. Cover it with a lid & ensure the flame is set to medium.
5. After two minutes, open the lid, turn the dosa, pour oil and do not cover with lid as before.
6. Once it is roasted, remove it from the tava.
7. Then serve it with kaara chutney. ( refer under label chutneys )

HINT : Red chillies can also be added and ground if u want it to be more spicy.

Kaara chutney

INGREDIENTS :
Onion - 3
Tomato - 2
Red chilli - 8
Garlic - 10 cloves
Salt as needed

TO TEMPER :
Oil - 3tbspn
Mustard seeds - 1/4tspn
Curry leaves - 1sprig

PREPARATION :
1. Cut onions, tomatoes and add all the items in mixer grinder and grind them to a paste.

2. Then in a pan add oil temper, mustard seeds, curry leaves & add the ground mixture and stir it.
3. Allow it to boil till the raw smell goes off. Then transfer to a bowl.
Serve it with idli or dosa. If u want add gingely oil to the chutney while serving.

Sago ( javvarisi ) Balls

INGREDIENTS :
Pulicha Idli maavu - 1bowl
Javvarisi - 50gms
Channa dal - 1tspn
Green chilli - 3
Onion - 2
Curry leaves - 1sprig
Salt as needed
Oil to deep fry

PREPARATION :
1. First take the idli batter in a vessel, add javvarisi & channa dal to the batter and soak them for 4 hours.
2. After 4 hours add the chopped onions, green chillies, curry leaves, little bit salt & mix them well.

3. Pour required amount of oil in pan and allow it to get heat. Once the oil gets heated, make balls drop it in oil, then deep fry them to a golden brown colour.

Now serve it hot. It ll be very tasty and crispy.
HINT : This may also be fried in kuzhipaniyaara thattu. Batter should not be more watery, If it becomes watery we may add rice flour.

Raw mango rice

INGREDIENTS :
Raw mango - 1
Cooked rice
Salt as needed

TO TEMPER :
Mustard seeds - 1tspn
Urad dal - 2tbspn
Channa dal - 2tbspn
Green chillies - 4 or 5
Oil - 5tbspn
Curry leaves - 1sprig

PREPARATION :
1. First grate the mango & keep aside. Also cook the rice & keep aside.
2. In a pan add oil, temper mustard seeds, green chillies, channa dal, urad dal & fry them.

3. Now add the cooked rice, then add salt & grated mango and mix them. Add grated mango and salt according to taste. Then serve it.

Capsicum Chutney

INGREDIENTS :
Capsicum - 1
Onion - 1
Tomato - 2
Red chilli - 7
Garlic - 8 cloves
Cinnamon - 2 piece
Tamarind - little bit
Salt as needed

TO TEMPER :
Mustard seeds - 1/2tspn
Urad dal - 1tspn
Curry leaves - 1sprig
Oil - 3tbspn

PREPARATION :
1. In a pan pour oil add cinnamon, red chillies & saute it. Then add garlic, chopped onions and fry them until the raw smell goes.
2. Then add chopped tomatoes, cut capsicum & saute it until the capsicum is cooked. Then remove it from the flame and allow it to cool.
3. Now transfer it to mixer grinder, add salt, tamarind & grind them to a paste.

4. Then in a pan add oil splutter mustard seeds, urad dal, curry leaves, add the ground paste & allow it to boil for 5 minutes in low flame.
Now the spicy chutney is ready to serve. Serve it with idli or dosa.

Instant tomato rice

INGREDIENTS :
Onion - 1
Tomato - 3
Green chilli - 2
Garlic - 10 cloves
Cooked rice - 2 cups
Chilli powder ( sambar powder) - 1 1/2tbspn
Salt as needed to taste

TO TEMPER :
Oil - 4tbspn
Bay leaf - 1
Cinnamon - 1
Cloves -1
Curry leaves - 1sprig

PREPARATION :
1. In a pan add oil & temper spices, then add chopped onion, green chilli & fry them to a golden brown colour.
2. Now add crushed garlic & fry them, then add chopped tomatoes & saute it.

3. Add chilli powder, salt and saute it until the raw smell goes. Once the oil oozes out from it add the cooked rice and mix them. Now the spicy tomato rice is ready to serve.
Serve it with vathal or appalam.

Spicy cucumber pachadi

INGREDIENTS :
Cucumber - 1
Fried gram dal - 50gms
Red Chilli - 8
Coconut - 2 pieces
Tamarind - a small piece
Salt as needed

PREPARATION :
1. Peel the cucumber and chop them and keep aside.
2. In a mixer grinder add fried gram, red chillies, coconut, tamarind and grind them to a fine paste.

3. Then transfer the ground paste to a bowl, then add the chopped cucumber, add salt and mix well. Now pachadi is ready to serve. It tastes good with white rice. Add gingely oil to the rice while serving them.

Kovakkai Poriyal

INGREDIENTS :
Kovakkai - 250gms
Onion - 1
Tomato - 2
Garlic - 10 cloves
Sambar powder - 2tbspn
Salt as needed

TO TEMPER :
Oil - 4tbspn
Mustard seeds - 1tspn
Curry leaves - 1sprig

PREPARATION :
1. In a pan, pour oil temper mustard seeds, curry leaves. Then add chopped onions, garlic & saute it until it becomes golden brown colour.
2. Now add chopped tomatoes & saute it.

3. Then add sliced kovakkai, chilli powder, salt, water and allow it to boil. Once it is cooked transfer it to a bowl and serve it.

HINT : Adding of grated coconut in final stage will add extra taste to the dish.

Paal Paayasam (New version)

INGREDIENTS :
Milk - 1/2 litre
Raw rice or Basmathi rice - 1 handful
Sugar - 100gms
Ghee - 1tbspn
Cashews - 5
Almond - 5

PREPARATION :

First heat milk in a vessel without adding water. Once the milk begins to boil add the washed rice & stir it for 2 minutes and switch off it.
Then put them in a pressure cooker for two whistle and then keep it in low flame for 30 minutes. Keeping in pressure cooker will turn the milk into light orange colour.

Then remove it from pressure cooker add sugar as needed to taste and keep in low flame for 5 minutes.
Then in a pan add ghee and fry the cashews, almonds and pour it. Now paayasam is ready.
Garnish it with almonds & serve it either hot or chill.
It is very yummy.........