Methi Chappathi

         Methi is nothing but Vendhaya Keerai.

                   This Paratha is one way of making the kids, eat Vendhaya Keerai.

Ingredients :

Wheat  Flour  2 cups.
Kadalai Mavu    1 tbsp.
Chopped and cleaned Vendhaya Keerai    1 cup.
Chilliy Powder    1 tsp.
Amjur ( Dry Mango ) Powder  2 tsp.
Turmeric Powder, Salt,
Ghee  2 tsp.
Oil.

Method :

1.Make a dough with all the ingredients except oil and let it rest for 30 mins.

2. Then prepare the Chappathis using oil  or not as per you prefer.

Masala Aval Fry

                      On any evening, with the snacks out of stack, this Aval Fry can be prepared in no time to be taken with the evening tea.

Masala Aval Fry

For 2 persons :

Ingredients :

Thin Aval   1 cup
Pottu Kadalai / Roasted Channa Dhal   2 tbsp.
Coconut Oil  2 tbsp.
Musatard  1/2 tsp.
Zeera   1/4 tsp.
Red Chillies   2
Hing,  Curry Leaves

Method :

1. Heat the oil, add Mustard, Zeera, broken chillies, Hing and Curry Leaves.

2. Then add the Pottukadalai and stir for 2-3 mins.

3. Then add the Aval, mix well and keep on stirring on medium flame for 3-4
    mins. till it becomes crisp. The Masala Aval is ready.

Onion Pakoda

         Onion Pakoda, what else can be the best combination with Coffee or Tea, on any day, hot or cold !

        In those with so many shops not so nearby, for a guest without prior notice, this Pakoda was very handy with the common ingredients at home.

Onion Pakoda

For 2- 3 persons :

Ingredients :

Channa Flour / Kadalai Mavu   1 cup
Onion  2
Green Chillies  3
Ginger 1 small piece
Rice Flour   2 tbsp.
Cooking Soda   1 pinch
Oil, Salt, Curry leaves

Method :

1. Mix the channa Flour, Rice Flour, Salt, Cooking Soda, finely chopped onion,
    Green Chillies, Ginger, Curry Leaves and 1 tbsp. of hot oil.

2. Add water little by little. Do not add much water as for Bajjis.Water must be
     enough to bind all the ingredients loosely.

3. Take the mixture in the hand and press between the fingers in hot oil.

4. Stir in between and when sizzling stops, remove from oil. Complete the
    whole mixture. The hot and tasty Pakodas are ready for munching with the
    coffee.

Ragi Roti

                                   Ragi Roti is an alternative for Ragi Dosai.It tastes perfect with Onion and Tomato Chutney.

Ragi Roti

To prepare 5 Rotis :

Ingredients :

Ragi Flour  1 cup.
Onion  1
Green Chillies   2
Ginger   1 small piece
Salt, Oil, Coriander leaves

Method :

1. Finely chop the Onion, Ginger, Chillies and the Coriander leaves.

2. Mix 2 tbsp. of Ragi Flour with 1 cup of water and make a paste. Boil this by
    constant stirring to avoid lumps. When it thickens as a paste, switch off.

3. Transfer to a bowl, mix the onion, chillies, Coriande leaves and ginger. Add
    salt and 1 tbsp. of  oil. Add water and make a soft and smooth dough.

   The dough can also be prepared without making a Ragi paste. That is step 2
   can be omitted.

4. After 30 mins, roll them into Rotis by pressing with the fingers on a greased
    sheet by touching oil. It can also be gently pressed using a pestle as
    Chappathis are done.

5. Roast both sides on a Tawa with oil.
 

Vegetable Samosa

                          This recipe cannot be posted as it is long since, I prepared this Samosas. Now, with my mom's visit, I was resolute to make Samosas and hence this post.

Vegetable Samosa

To make 10 Samosas :

Ingredients :

Maida   1 cup.
Potatoes     3 medium size
Onion   1
Carrot   2
Peas ( Fresh or Frozen )     2 tbsp.
Garam Masala    1/2 tsp.
Chilly Powder   1/2 tsp
Salt, Oil for deep frying.

Method :

1. Make a dough by mixing Maida, water,salt, 1/2 tsp. of cooking soda and 1
    tbsp. of oil. Let it be firm and not very loose.Allow it to rest for half an hour.

2. Pressure cook the Potatoes. Slice the onion and grate the carrots.Peel the
    Potatoes and mash them with the salt.

3. Heat 1 tbsp. of oil, sauté the onion, Garam Masala, Chilliy Powder and then
    the grated carrot,salt. It is not necessary that the carrot must get well
    cooked as we are going to deep fry.Switch off. Add the mashed Potatoes
    and mix well.

4. Divide the Maida dough into 6 or 7 small balls. Press each ball into a round
    roti and cut that into 2 semi circles. Fill with the Masala and fold them like
    cone or a triangle. Seal the edges with water. This is very important orelse,
    the filling comes out while deep frying, spoiling the oil.

5. Make the entire dough into Samosas and deep fry in the oil. The hot samosas
    are ready. home made samosas are very soft and doesn's absorb much oil.

Keerai Utthappam

                     I have not published a post on Onion Utthappam as it is very common and simple. This Keerai Utthappam is special as we seldom prepare any Uttappam with Keerai.This is iron rich and an easy way to make the children relish Keerai and Onion as they cannot be thrown out. 

                    Either Araikeerai or Mulaikeerai can be used. Vallarai Keerai is said to develop the memory power.Vendhaya Keerai, little bitter in taste is good for the adults.

                     Any how this Utthappam gives us a change from the routine recipes, where Keerai is used.

Keerai  Utthapam

To prepare 5 -7 Utthappams :

Ingredients :

Dosai Batter   2 cups.
Keerai  1 cup
Onion   2 
Green Chillies  2
Salt
Oil. 

Method :

1. Finely slice the Keerai, Onion and the Green Chillies. Mix all the ingredients 
    except oil.

2. Heat the Dosai Tawa and prepare the Utthappams.          

Palapazha / Jackfuit Payasam

                                Palapazha Payasam is a very tasty Payasam but can be made fast during the season of Jackfruits.It is very important that the Jackfruit must be of a good quality and sweet

Palapazha Payasam

Ingredients :

Palachulai / a piece with a seed    10
Sugar   1/2 cup
Milk   2 cups.
Cashew   15
Grated coconut   2 tbsp.
Ghee  1 tsp.

Method :

1. Remove the seed and the waste tissues from the Palachulai.

2. Pressure cook the fruit in a container in a small cooker for 5 -6 whistles.
    It is not necessary to add water or milk to the fruits kept in the bowl. Add 
    water only in the cooker and keep the bowl with the fruits inside the cooker.

3. After they cool, grind them with the coconut, sugar, 10 cashews and 1/2 cup
    milk in the bigger jar of the mixer finely.

4. Transfer them to a thick bottomed vessel, add the remaining milk and allow
    to boil on low flame for  6-8 mins.

5. Roast the remaining Cashew and mix. Switch off. The very very tasty Chakkai
    Payasam is ready.