Sweet Dosa (Vellam dosa)

Ingredients

1 cup jaggery 

1 cup wheat flour

1 cup water

2 tbsp rice flour

¼ tsp cardamom powder

2 tsp grated coconut (optional)

2 tbsp ghee / oil

Method

Heat pan add water, jaggery and heat on a low flame until the jaggery

melts completely and allow to cool.

In a bowl add wheat flour, rice flour and coconut mix well.

Now add jaggery water mix well like regular dosa batter.

Add cardamon powder and mix well. Dosa batter is ready.

Heat pan, grease ghee and pour the batter,

spread it in a circular manner to make a dosa.

Pour a little ghee along the edges while cooking.

Cook other side also in the same manner.

Ready to serve sweet dosa.

Variation

Top it with cut mangoes or bananas.

Mulai Keerai poriyal (Amaranath leaves)

 Ingredients

1 cup chopped Molai keerai

2 tbsp chana dhal (soaked in water for 5 minutes)

2 tsp coconut

1 green chillie

1 red chillie

¼ tsp mustard

¼ tsp Jeera

¼ tsp urad dhal

1 tsp oil

Salt to taste

Method

In a pan add ½ cup water, add chana dhal and cook for 5 minutes.

Add keerai with turmeric powder and salt to the above and cook for 5 more minutes.

Now add coconut and green chillie mix well.

Season with mustard, jeera, urad dhal and red chillie.

Health benefits

Mulai keerai contains dietary fiber, protein, vitamin A, vitamin B1, & B2,

vitamin C,  vitamin K, calcium, iron, copper, magnesium and potassium.

Brinjal Gothsu (Kathrikka Gothsu)

Ingredients

¼ Kg Brinjal 

2 Tomatoes

Tamarind - small gooseberry sized (soaked and extracted)

1 Green chillie

1 red chillie

¼ tsp red chillie powder

A pinch turmeric powder

½ tsp rice flour

Mustard

Fenugreek

A pinch asafoetida

Few curry leaves

1 tsp oil 

Salt to taste.

Method

Heat oil in a pan, add mustard when it starts spluttering,

add fenugreek, asafoetida, curry leaves, green  and red chillie.

Add chopped brinjals and saute for 3 minutes.

Add chopped tomatoes saute for 2 minutes.

Add turmeric powder, red chillie powder and saute for a while.

Add tamarind water and allow to boil until brinja cooks well.

Mix a tsp of rice flour with a little water and add to the above.

Boil for a few more minutes and switch off the gas.

Gothsu is ready serve with pongal.

Ven Pongal

Ingredients

1 Cup raw rice

½ cup moong dhal

2 tbsp ghee

¼ tsp pepper

½ tsp Jeera

Few cashew nuts

Few curry leaves

1 tbsp chopped ginger

1 green chillie (optionla)

Salt to taste.

Method

Heat pan, dry roast moong dhal for 5 minutes and set aside.

Heat little ghee roast cashew nuts and set aside.

Then in the same pan add little ghee fry jeera, pepper, green chilli and curry leaves and set aside.

Wash rice and dhal together add 5 cups of water.

Pressure cook for 5 whistles. After 15 minutes open the cooker.

Add roasted pepper, jeera,ginger,ginger,green chillis and curry leaves.

Add salt fried cashuew nets mix well and close the cooker once again.

 

After 10 minutes pongal is ready to serve.

Add a dollop of ghee before serving.

Serve hot with gothus / coconut chutney.

Brinjal Sabzi (Gutti Vankaya kura)

This is a popular Andhra dish. There are so many variation of this recipe.

I prefer simplest way. 

Ingrdients

½ kg Green brinjal

2 tbsp roasted peanuts

2 tbsp coconut

1 tbsp white sesame seeds

1 tsp fennel seeds

1 tsp poppy seeds (soaked 10 minutes in hot water)

4 cashew nuts (soaked 10 minutes in hot water)

3 green chillies

Few ginger & garlic

2 tbsp oil

Method

Heat pan, add sesame seed and fennel seeds. Dry roast and set it aside.

Add little oil, fry green chillie, ginger and garlic.

In a blender add peanuts, coconut, roasted sesame seeds and fennel seeds,

green chillie, ginger and garlic, add little water and grind to a smooth paste.

Slit brinjals in to four but make sure you retain the stem.

Apply salt inside the slit in each brinjal.

In a pan heat oil, add brinjals.

Cover and cook in low flame until it is cooked ¾.

Add above ground paste and salt, mix gently.

Cook in low flame for 5 to 8 minutes. (Stir in between)

Ready to serve hot brinjal sabzi.

Goes well with Phulkas /Roti/ Naan / jeera rice.

Curry Leaves Rasam

Ingredients

1 Cup fresh curry leaves

Small piece of tamarind (around one gooseberry size; soaked in hot water and extracted)

1 chopped tomato

1 tsp coriander seeds

1 tsp Jeera

¼ tsp pepper

¼ tsp mustard

2 tsp oil

A pinch turmeric powder

Salt to taste

Method

In a pan dry roast coriander seeds, jeera, pepper and grind it coarsely and set aside.

Heat 1 tsp oil fry curry leaves until raw smell goes and grind it to a smooth paste.

Again, heat oil in a pan add mustard when it starts spluttering

Add tomato, turmeric powder and sauté for 1 minute.

Add tamarind water and salt, allow to boil for 5 minutes.

Add curry leaves paste and allow to boil for 2 minutes.

Finally add dry roast powder.

Switch off the gas when it becomes frothy, do not boil it.

Health benefits of curry leaves

Curry leaves contain iron and calcium.

It contains high amounts of vitamin A, therefore good for eyesight.

It helps in promoting health of digestive system.

It reduces the discomfort of morning sickness.

It will also benefit pregnant & lactating women by supplementing their iron requirement.

Carrot Halwa

Ingredients

1 ½ Cups grated carrot

1 Cup milk (boiled)

1 Cup sugar  

Few cashew nuts & Almonds

¼ tsp Nutmeg powder or cardamoms powder

4 tbsp Ghee

Method

Heat 1 tsp ghee fry carrots for 5 minutes.

Add milk cook till all milk evaporates.

Add sugar and remaining ghee cook well.

Finally add roasted cashew nuts, almonds and nutmeg powder.

Very simple and easy carrot halwa is ready to serve.

You can serve this either hot or cold.

Peanut chundal

Ingredients

1 cup peanuts (soaked overnight)

2 tbsp coconut

2 tbsp chopped mangoes

1 red chillie

Few curry leaves

2 tsp oil

Salt to taste

Method

Pressure cook peanut with water for 2 whistles and drain water.

Heat oil in a pan add green chillie, curry leaves and mango.

Add boiled peanuts and salt cook for 5 minutes.

Add coconut mix well and cook for 1 minute and switch off the gas.

Peanut chundal is ready.

Health benefits

The nuts are rich source of minerals like copper, manganese, potassium,

calcium, iron, magnesium and  zinc.

Just a hand full of peanuts per day provides enough levels of calcium,

anti-oxidants, minerals, vitamins, and protein.

Rajma Paratha

Mix wheat flour, salt, oil, and water knead in to soft dough for parathas.

Ingredients for stuffing

50 gms rajma (soaked overnight)

1 tsp Idlly molaga podi (or ¼ tsp red chilli powder)

½ tsp ajwain

¼ tsp amchoor powder

2 tbsp oil

Salt to taste

Method

Pressure cook rajma, with water for 3 whistles.

Drain water and set aside.

Heat oil in a pan add ajwain, rajma, salt, amchoor powder and cook for 5 minutes.

Switch off the gas and allow to cool.

Grind this to a coarse powder and add idlli molagapodi and mix well.

Stuffing is ready.

Roll out into round shapes using little wheat flour for dusting.

Fatten it fill the stuffing and cover it.

Roll out in to round shape by dusting wheat flour.

Heat a tawa, place the prepared paratha on the hot tawa and cook on low flame.

Apply a tsp of oil flip it over and add another tsp of oil.

Cook both sides well.

Rajma paratha is ready to serve.

Enjoy these parathas with curd / raitha.

Health benefits of Rajma (Kidney beans)

The manganese and calcium content in Rajma (kidney beans) helps in developing

stronger bones and thus prevents osteoporosis.

These are loaded with protein and can be the best substitute for meat or dairy products.
These are rich in iron, vitamin B and folic acid which increases our energy levels.

Ragi dosa

 Ingredients

1 cup ragi flour

½ cup rice Flour

¼ cup maida

2 tbsp curd

1 onion (finely chopped)

1 tsp chopped ginger

1 Green chillie 

Few coriander Leaves / curry leaves

4 tsp Oil

Salt to taste

Method

Mix the ragi flour, rice flour, maida, curd, salt, coriander leaves, green chillie and onions.

Add sufficient water and 1 tsp oil for a thin consistency batter. Set this aside for 4 to 5 hours.

Heat pan, grease oil and pour the batter, spread it in a circular manner to make a thin dosa.

Pour a little oil along the edges while cooking.

Cook other side also in the same manner.

Serve hot with sambhar or chutney.

Variation

Mix with regular dosa batter. (1 cup dosa batter and ¼ cup ragi powder)

Remaining procedure same as above. 

Health benefits

Ragi is a rich source of calcium that helps in building strong bones.

It is good for people suffering from bone disease like osteoporosis and osteoarthritis.

It will also benefit pregnant & lactating women by supplementing their calcium requirement.

Paratha Varieties

1. Theplas
2. Paneer and Pudhina Parathas
3. Cabbage Parathas
4. Mooli Paratha
5. Gobi Paratha
6. Aloo Paratha 
7. Rajma Paratha
8. Spinach Parath

Paneer & Pudina Paratha

Ingredients

2 cups wheat flour

½ cup grated paneer

½ cup fresh curd

¼ cup gram flour

2 tbsp chopped pudina (mint)

1 tbsp oil (for dough)

¼ tsp Jeera

¼ tsp red chillie powder

A pinch turmeric powder

Salt to taste

Oil

Methode

Mix all the above ingredients by sprinkling little water and knead into soft dough.

Roll out into round shapes using little wheat flour for dusting.

Heat a tawa, place the prepared paratha on the hot tawa and cook on low flame.

Apply ½ tsp oil flip it over and add another ½ tsp of oil.

Cook both sides well in low flame.

Paneer & Pudina  Paratha  is ready to serve.

Enjoy these parathas with curd / any raitha.

Health benefits of Mint & Paneer

Mint leaves keeps stomach cramps and acidity at bay.

This juice acts as an excellent skin cleanser.

It is great remedy for the pain caused during menstrual cramps.

It fights against tooth decay, bad breath.

Paneer is a high protein food having high level of calcium, Vitamin D

and phosphorus which helps in building strong bones and teeth.

Mango Sweet Pachadi

 Ingredients

Tamarind (small lemon size soaked in hot water for 10 minutes and extracted)

½ tsp red chillie powder

A pinch turmeric powder

1 cup ripe cut mangoes 

2 tsp oil

A small piece jaggery 

¼ tsp mustard

½   tsp rice flour

2 red chillies

Few fenugreek

Few curry leaves

Salt to taste

Method

Add mangoes with tamarind extract water.

Add a pinch of turmeric powder, jaggery, red chillie powder and salt.

Cook until mangoes are soft. (Don’t overcook)

Add rice flour mixed with water and allow to boil for 2 minutes.

Season with mustard, fenugreek, red chillie and curry leaves. 

Ellu Sadham (Sesame Rice)

Ingredients

1 cup cooked rice

2 tbsp black ellu (washed and filtered)

3 red chillies

1 tsp urad dhal

¼  tsp mustard

2 tbsp gingili oil

Few curry leaves

Salt to taste

Method

In a bowl add cooked rice, salt, gingili oil mix gently and set it aside.

Heat oil, add mustard, when it stars spluttering add urad dhal, red chilli and curry leaves.

Add this to above cooked rice.

Heat pan, add ellu and dry roast until it pops well and set aside.

(cook in low flame and keep stirring)

Dry roast urad dal , red chillie and allow to cool.

Grind urad dal and chilli coarsely, then add ellu and grind.  

Now add the above powder to the cooked rice and mix well.

Ellu Sadham is ready to serve.

You can pack this for lunch box also.

Health benefits

Sesame seeds are an excellent source of copper,

magnesium, calcium, phosphorus, iron and zinc.

Carrot & Beetroot Soup

Ingredients

2 carrots

2 Tomatoes

1 small beetroot

5 Small onions (sambar vengayam)

1 tsp chopped garlic

1 tsp oil / butter

A pinch pepper powder

A pinch sugar

Few coriander leaves.

Salt to taste

Method

In a pressure cooker, add 1 spoon of butter. In that add

small onions, garlic, a pinch sugar and sauté for 1 minute.

Add tomato, carrot, beetroot, salt and sauté for 2 minute.

Add 2 to 3 cups of water and pressure cook for 2 whistles.

Allow to cool, then grind it coarsely. 

Boil the above vegetable mix for 2 more minutes.

Finally add pepper powder and coriander leaves.

Ready to serve hot carrot and beetroot soup.

Coconut Rice

Ingredients

1 cup cooked white rice

½ cup grated coconut

1 green chillie (sliced thinly)

1 Red chillie

1 tsp uradh dhal

I tsp channa dhal

2 tsp oil

¼  tsp mustard

Few cashew nuts or peanuts nuts

Few curry leaves

Salt to taste.

Method

Heat oil in a pan, add mustard. When it starts spluttering add urad dhal,

channa dhal, peanuts, red chilli, green chilli , curry leaves and sauté .

Add coconut and roast them nicely till nice aroma comes.

Add this to cooked rice, add salt and mix well.

Simple coconut rice is ready.

You can pack this for lunch box also.

 

Mixed vegetable kurma

Ingredients

1 cup mixed vegetables (Noolkol, potato, peas, carrot, beans and cauliflower)

1 onion

2 tbsp grated coconut

2 green chillies

1 tsp fennel

1 cardamom

1 tsp poppy seeds (soaked in hot water for 10 minutes)

5 cashew nuts (soaked in hot water for 10 minutes)

¼ tsp chopped ginger

¼ tsp chopped garlic

Few curry or coriander leaves

2 tsp oil

Salt to taste

Method

Pressure cook all vegetables with salt for 1 whistle.

Grind coconut, poppy seeds, cashew nuts, ginger, garlic, green chillie and set aside.

Heat oil in a pan, add cardamom and fennel.

Add onion, sauté for 2 minutes and add above boiled vegetables.

Add coconut paste, mix well and cook for 5 minutes.

Garnish with coriander leaves.

Ready to serve simple mixed vegetable kurma.

Goes well with aapam/phulkas.

Koozhu

Ingredients

1 cup raw rice

4 tsp gingili oil

2 or 3 red chillies

Salt to taste.

Method

Soak rice for 2 hours, grind to smooth paste and set aside for 10 -12 hours.

Mix 4 cups of water to the above batter add salt and mix well.

Heat oil in a pan, add mustards, when it starts spluttering  add red chillies.

Now add the above batter and stir continuously, keep the gas in low flame.

Mix well till it becomes thick and has a glossy look. 

Serve hot with a spoon of gingili oil on the top.