Drumstick / MURUNGAKKAI Chapees

Tasty and satisfying MURUNGAKKAI CHAPEES with simple ingredients and super taste.

Ingredients

Drumstick2 whole
Onion1 medium sized
Red chili powder2 tsp
Dry red chili1
Tomato2 medium sized
Mustard seeds1 tsp
Split Urad dal1 tsp
Oil1 tbsp
Hing / Asafoetida1 tsp
Curry Leavesfew
Coriander leavesfew
Salt to taste

Ground Paste

1. Grated Coconut ¼ cup
2. Fennel seeds 1 tsp

Method

Cut drumstick into pieces each about 2 inches length.
Boil 2 cups water in a bowl, then add salt, turmeric and drumsticks.
Cook drumsticks until it is soft and keep aside with water.
1. Heat oil in a pan.
2. Add mustard seeds, split urad dal, dry red chili, curry leaves and hing, saute few seconds.
3. Then add chopped onion and add little salt and fry until it turns light golden colour.
4. Now add chopped tomatoes and cook until it is mushy, then add turmeric powder, chili powder and salt.
5. Let the raw smell goes off. Now add the cooked drumstick along with the water which is used for cooking.
6. Let it boil for few seconds and add the grounded paste(coconut and fennel seeds).
7. Don’t add too much water, because this has to be thick semi gravy.
8. Mix well until combined. Cover the pan with lid and cook with low flame, so that the drumstick will absorb spice and salt. Check the salt and consistency.
9. Once the masala is cooked well, switch off the flame and transfer the gravy to another pot and garnish with chopped coriander leaves.
10. Serve with Rice.

Kadalai Paruppu / Channa Dal Chutney

Another variety of Chutney which is easy to make and tasty to eat.
Paruppu is a good source of protein for vegetarians.

Ingredients

Channa dal1/2 cup
Dry red chili5
Grated Coconut1/2 cup
Mustard seeds½ tsp
Split Urad dal½ tsp
Oil1 tsp
Hing / Asafoetida1 tsp
Salt to taste

Method

This is a very easy and delicious Chutney.
1. Heat oil in a pan and add the channa dal and saute until it changes to a light brown colour.
2. Add red chili and fry for a while.
3. Lastly, add the grated coconut and put off the flame and saute for a while in that heat.
4. Let the mixture cool down then grind it by adding enough salt.
5. Transfer the chutney to another bowl.
6. Heat another pan with a tsp of oil and add mustard seeds and split urad dal.
7. Once it crackles, add hing and pour it to the chutney.
8. Chutney is ready to serve with your favourite Idly or Dosa varieties.

Raw Onion Chutney

This is an instant Chutney. No need to fry or boil or cook. Just grind it and season it. Tasty Chutney is ready.

Ingredients

Onion 2 big sized
Tomato                                    4 medium sized
Dry red chili               4
Mustard seeds½ tsp
Split Urad dal1 tsp
Curry leavesfew
Salt to taste 

Method

This is a very easy and delicious Chutney.
1.Take the blender jar and add roughly chopped onions, tomatoes, dry chilies and salt.
2.Grind it to fine paste/ chutney, no need to add water.
3.Transfer it to another bowl.
4.Heat oil in a pan and season with mustard seeds, split urad dal, curry leaves and Hing / Asafoetida, then pour it on Chutney.

Now enjoy this simple and delicious Chutney with Idly and Dosa or any other tiffin varieties.

Vegetable Omelette

Ingrediants

Egg3
Saltto tase
Turmerica pinch
Paneer2tbsp (chopped)
Broccoli2tbsp (cut into very small flowerets)
Red capsicum2 tbsp (small and thin sliced)
Onion1 small (sliced)
Butter              1 tbsp
 Grated Cheese1 tbsp
Mixed herbs1 tsp
Pepper 1 tsp (crushed)

Preparation

Beat the eggs with salt, pepper, turmeric and mixed herbs.
Cut the paneer into very small cubes.
Cut slice the Broccoli as a very small flowerets.
Cut slice the red capsicum into small and thin.
Slice the Onion and keep ready everything.

Method

1. Heat butter in a non-stick pan in low flame.
2.Fry onions, broccoli, paneer and red capsicum.
3.Just saute and spread the vegetables in the pan evenly.
4.Now pour the egg mixture all over.
5.cover the pan with lid and cook in low flame.
6.After 2 mins open the lid and spread the cheese on top.
7.Once the cheese is melted and egg is cooked, put the flame off.
8.Transfer the egg by sliding it from the pan to a serving round plate and enjoy.

Vegetable Omelette is a rich and satisfying Breakfast for everyone.
Serve with a cup of Orange juice or any juice of your choice.
Try this Healthy, protein rich Vegetable at your home.

Variations

You can add 1 tbsp of Besan flour to the egg and beat without lump to get a fluffy omelette.
You can add other vegetables of your families choice.

Chicken bites

Ingrediants

chicken breast.300gm boneless chicken
Ginger & Garlic paste1 tbsp
Chili powder2 tsp
Salt to taste
Curd2 tbsp
Olive oil1 tbsp
Egg                                              1
Bread crumbs1 cup

Preparation

Wash the chicken and cut into 2 inch cubes or finger strips.
Drain all the water.
In a bowl, mix ginger & garlic paste, chili powder, salt, curd and oil.
Add chicken pieces to the mixture and mix well.
Leave it for 20mins.

Method

Beat 1 egg in a bowl with a pinch of salt.
Keep the bread crumbs spread it on a plate.

1. Take a chicken piece and dip it in egg mixture and then spread the bread crumbs and keep aside.
2. Repeat this process until done.
3. Heat the oil in a frying pan.
4. In a medium heat, fry all the chicken pieces.
5. Transfer it to a kitchen tissue to absorb the excess oil.
6. Chicken bytes are ready to serve.

This mouth watering Chicken bytes can serve with Rasam Sadam or you can eat as a tit bits with chili sauce. However the way you eat, the great taste of this chicken byte will not change. You will enjoy the taste.

Samai Kichidi

Ingredients

Samai rice1 cup
Onion 1 big
Potato1 big
Peas½ cup(frozen)
Grated ginger1 tsp
Curry leavesfew
Chopped Corriander leavesfew
Mustard seeds1 tsp
Dry red chilies3
Split Urad dal1 tsp 
Split Channa dal1 tsp
Oil1 tsp
Salt to taste

Preparation

Wash and soak the Samai rice in water for ½ an hour. After ½ an hour drain the water and set the Samai rice aside.

Method

1. Chop the onions and potato.
2. Heat oil in the pressure pan. Season with mustard seeds, split urad dal, channa dal, dry red chilies and curry leaves.
3. Saute for a while until it crackles.
4. Add onions and fry well, then add potato and peas.
5. Mix everything well and add salt and turmeric to the mixture.
6. After the vegetables are well coated with spices and oil, add 2 and half cup of water.
7. Let the water boil. Now add the samai rice, check the salt and mix well with spatula.
8. Cover the pan with cooker lid and put the whistle.
9. Cook in medium flame upto 3 whistle.
10. 15 minutes later remove the lid and mix the Kichidi.
11. Transfer to another serving bowl and garnish with chopped Coriander leaves.
12. Serve it with onion raita or chilli sauce.

Variations

You can use other vegetables also. Use any three combinations of vegetables.
Like potato, carrot and peas or carrot potato and beans.
Use vegetable of your choice.

Samai kichadi is a tasty and healthy dish.

Cauliflower Perattal

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Ingredients

Cauliflower1 medium size
Coconut 3/4 cup
Green Chilies 6
Garlic1 pod
Turmeric powder         1 tsp
Mustard seeds½ tsp
Split urad dal                        1 tsp
Curry leavesfew
Salt         to taste
Oil                         1 tbsp    

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Preparation

Cut the cauliflower into flowerets, make sure it is not too small so that it will not get mashed while cooking. Boil 3 cup of water with little salt and turmeric. Once it started to boil, put off the flame and put all cleaned flowerets into the bowl and cover it for 10 mins. After 10 mins drain the water and keep the cauliflower aside (By doing this process, the worms in the flowerets if any will be killed and that will become safe for us to eat)

Method

1. Grind the coconut and green chilies into fine paste.
2. Heat oil in a pan and season with Mustard seeds, split Urad dal and Curry leaves. Make sure everything crackled.
3. Now add the grounded paste to the pan and add ½ cup water.
4. Saute for a while and then add the flowerets to the mixture.
5. Mix well without breaking the flowerets.
6. Keep the flame in medium or low and cover the pan.
7. Stir or mix in between and check salt and adjust.
8. Once the cauliflower and the masala is cooked, and the cauliflower is well coated with the masala then switch off the flame.
9. Transfer the Cauliflower perattal to the serving bowl.
10.This delicious side dish is for rice and chapatti.

I am sure you will love it

Channa/chickpeas sundal

Chickpeas or Channa                 1 Cup
Onion                                           1 big size
Green chili                                   2
Coconut                                       2 tbsp grated
Turmeric Powder ½ tsp
Saltto taste
Oil                                                 1 tbsp
Mustard seeds                           ½ tsp
Split Urad dal                             1 tsp

Method

Wash and soak chickpeas in water for 4 to 6 hrs or overnight.
Pressure cook the chickpeas with little salt, turmeric and 2 cups of water up to 4 whistles.
Check the chickpeas by pressing it with two(2) fingers, if it is broken softly considered cooked. Otherwise cook for another 2 whistles.
1. Slice the onions evenly, slit the green chilies.
2. Heat oil in a pan, I prefer gingelly oil, you can use other oil of your choice.
3. Season with mustard seeds, once it starts to crackle, add split urad dal, green chilies and onions.
4. Now add salt so that onions can be cooked little faster, then its time to add turmeric powder.
5. Don’t burn the mixture, cook with low to medium flame.
6. Allow chickpeas to go in, while adding the chickpeas, use the water you have used to cook them.(when you cook the chickpeas in the pressure cooker, use enough water to cook, not more than what it needs)
7. Mix well until the the spices combine well.
8. Once all the water are absorbed, adjust the salt.
9. Finally add the grated coconut and mix well.

Transfer it to the serving bowl and garnish with chopped raw onions and coriander leaves. This is simple and healthy recipe. You can make this for your Family.

Medhu Vadai (மெது வடை)

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Nutritional Value

Urad dal is one of the famous lentils used in the southern part of Asia, primarily in Indian cuisine. Rich in protein, fat and carbohydrates. Moreover, Urad dal is one of the most abundant sources of proteins and vitamin B.
This easy lentil is full of iron, folic acid, magnesium, calcium, and potassium, which makes this dal a good health package for especially women.

Ingredients

Ulundhu/Urad Dal1 Cup
Fenugreek seeds / Methi seeds½ tsp
Onion1 big
Green chilies3
Black Pepper crushed1 tsp
Curry leaves10
Asafoetida½ tsp
Salt to taste
Oil to fry

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Method

1.Use white Ulundhu or Urad dal. Wash it thoroughly.
2.Soak for 2hrs along with fenugreek seeds.
3.After 2hrs, drain all the water and grind the Urad dal smoothly in Mixer Grinder by adding very little water at a time.

Vadai dough / batter has to be thick.
Transfer it to a big bowl.

Now add finely chopped onions, finely chopped green chilies, crushed black pepper and salt. Mix well.

Heat enough oil in a Kadai to fry. When it is medium hot, start making crispy and delicious Vadai.
You will definetly love this crispy Medhu Vadai.
Hope you find this recipe easy to make at your home.

doduttu (sweet)

Nutritional Value of Rava

1. Made from durum wheat, Semolina digests slowly making you feel full for a longer duration of time.
2. Semolina improves kidney function.
3. Semolina is a good source of several B-Complex vitamins [thiamine, folate] and Vitamin E, which help to support your metabolism and in building the immune system of the body.
4. It is rich in minerals, such as phosphorus, zinc and magnesium which help strengthen the bones and improves the nervous system.
5. It is rich in iron.

Ingredients

Rava                                           1 cup
Sugar                                         1 to 1¼ cup
Maida                                        ¼ to ½ cup
Sesame seed(white)              1tsp
Salt                                            1 pinch
Cardamom powder               ½ tsp
Oil to fry

Method

Rinse and soak Rava with very little water at least for ½ an hour, so that Rava will absorb all the water.

Add 1 cup sugar and ¼ cup water to another bowl.

Heat it and let the sugar dissolve and boil for few seconds. Keep this Sugar Syrup aside.

1.Transfer the soaked rava to another bowl.
2.Add the Sugar syrup and mix well.
3.Add Maida, Salt and Cardamom powder.
4.Mix well, batter should be thick like Idly batter. If it is thin, add another ¼ cup of Maida to the batter and make sure the batter is thick.
5.Add the white sesame seeds to the mixture.
6.Heat oil in a Kadai, once the oil is hot use a hollow spoon to scoop and pour the batter into the oil.
7.Wait for a while the batter will rise on top.
8.Now flip and fry the Doduttu.
9.Remove from the oil and put it on Kitchen tissue to absorb oil.

This is a very delicious sweet, children will love it.

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