Methi and Sweet Corn Poriyal

Ingredients

1 Bunch Methi leaves (chopped)
¼ cup boiled sweet corn
1 onion
1 green chillie
2 tsp grated coconut
¼ tsp mustard
¼ tsp Jeera
¼ tsp urad dhal
2 tsp oil
Salt to taste


Method

Heat oil in a pan, add onion and saute for a minute.
Add methi leaves with little water and turmeric powder cook for 5 minutes.
Add boiled sweet corn, coconut, salt mix well and cook for 2 minutes..
Season with mustard, jeera, urad dhal and green chillie.

Health benefits of Methi Leaves

It is a very good source of iron, Vitamin C and vitamin K.
It improves the milk secretion in lactating mothers.
It reduces cholesterol level.
It relieves indigestion and helps treat constipation.

Without sweet corn

Adhirasam

Ingredients

1 ½ cups rice flour
1 cup jaggery
¼ tsp cardamom powder
¼ cup ghee
Oil for deep fry

Method for Dough

In a pan add ½ cup water allow to boil then add powdered jaggery.
Once it’s completely dissolved, filter it to remove impurities.
Heat the jaggery syrup allow to boil.
When you pour the syrup in water it should come to a soft ball consistency.
Now add rice flour, cardamom powder, 2 tsp ghee and mix well.
Keep it overnight at room temperature.
Next day you can start preparing.

Method

Heat oil and ghee in a pan, once it’s medium hot reduce the flame.
Divide dough into small lemon size balls.
Grease oil to a plastic sheet, flatten the dough slightly thick and drop in oil.
Once it rises up, flip it and cook well other side also.
Cook both sides in low flame.
After taking out from oil, gently press with flat vessel, to squeeze out the excess oil.
Once it is cooled and come to normal room temperature
store it in an airtight container.
Soft Adhirasams are ready.
You can preserve this for one month.

Click here for Rice Flour

Paruppu Pooranam

Ingredients


1 cup powdered jaggery
½ cup gram dhal
¼ cup grated coconut
¼ cup water
¼ tsp cardamon powder
1 tsp ghee


Method

Cook the dhal in water till it is soft, but not mushy.
Drain the excess water and cool it.
Grind cooked dhal and coconut to a fine paste.

Boil ¼ cup water, add  jaggery and heat on a low flame,until it melts completely and strain it.
Heat pan, add ghee and boil the jaggery syrup for 5 minutes.
Now add dhal and coconut paste to the above and stir continuously till it
becomes thick consistency.
Pooranam is ready.

Pooran poli

This is my 200th recipe :)

Ingredients


1 cup maida
A pinch turmeric powder
A pinch salt
2 tsp oil
2 tsp ghee


Method


Mix maida, salt, turmeric powder and oil to make a soft
dough using water little by little and keep aside

Make small lemon size balls of poornam.

Roll out the maida dough into small round shape.
Fatten it fill the pooranam stuffing and cover it.
Roll out in to a round shape by dusting maida just like chapathi.
Heat a tawa, place the prepared Poli on the hot tawa and cook on low flame.
Apply ¼ tsp of ghee flip it over and add another ¼ tsp of ghee and cook well both sides.

Click here for Pooranam.

Beetroot Halwa

Ingredients

2 cups grated beetroot
1 cup milk  (or till it covers the beetroot )
1 cup sugar
¼ tsp cardamom powder
A pinch nutmeg powder
Any dry fruits - few
2 tbsp Ghee

Method

In a non stick pan boil 1 cup milk.
Add grated beetroot and stir in between until
milk gets completely evaporated. (medium or low flame only)
Add sugar, ghee and cook for another 5 minutes.
Add cardamom powder, nutmug powder and mix well.
Granish with dry fruits.

Very simple and easy beetroot halwa is ready to serve.

Vegetable Cutlet

Vegetable Cutlet (Method II)

Ingredients

¼ Kg Boiled potatoes (peeled and mashed)
½ cup finely chopped onions
2 tbsp grated carrots
2 tbsp boiled green peas
2 tbsp roasted gram flour
2 tbsp bread crumbs
½ tsp chilie powder
¼ tsp Masala powder
A pinch turmeric powder
oil for frying
Few chopped coriander & mint leaves
Salt to taste

Method

Heat oil in a pan, add onion, carrot and saute for 1 minute.
Add turmeric powder and red chillie powder.
Add potatoes, green Peas, salt and mix well.
Now add coriander, mint leaves and masala powder.
Remove from the flame, transfer the mixture to a plate and allow to cool completely.

Add roasted gram flour and bread crumbs mix well.
Divide the mixture into small portions and shape into small round flat cutlets.

Heat tawa, add oi l (just 2 tsp) and  fry each cutlet
till it turns golden brown  both the sides. (Don't deep fry this)
Serve hot with tomato ketchup.