Adai Dosa Recipe

Ingredients:
Raw Rice - 1 cup
Idli Rice - 1 cup
Urad dal - 1/4 cup
Tur dal - 1/4 cup
Chana dal - 1/4 cup
Moong dal - 2 tbsp
Asafoetida - 2 pinches
Green chilli - 4
Fresh Ginger - 2 inches
Big onion, finely chopped
coriander leaves - 1/4 bunch, chopped finely
Salt as per taste

Ghee/oil for frying
Cumin seeds - 2 tbsp

Method:
1. Soak rice and all dal overnight, strain and keep aside
2. In a mixie jar, add green chillies and ginger and grind coarsely
3. Add rice and dal to the mixie jar and grind to a smooth paste. Add enough water to make it to a running consistency just like dosa batter
4. Add asafoetida and enough salt and mix well. You can use this batter immediately. This Batter doesn't need fermenting. You can add a pinch of baking soda if you want. I didn't add it.
5.Heat the dosa tawa, take one laddle full of batter, spread as we do for dosa. Sprinkle cumin seeds and chopped onions on the top. Drizzle little ghee or oil and once it is cooked, turn to the other side and cook till golden brown

 Goes well with pappula podi, Allam chutney or tomato chutney!

Coriander Chutney

Ingredients:
2 bunches Coriander leaves
10-15 Red chillies
1 tbsp Urad dal
1/4 tbsp fenugreek seeds
1/8 tbsp mustard seeds
salt as per taste
1 tbsp oil
2 to 3 tamarind flakes

Method:

1. Separate the coriander leaves from the stalk and wash them and keep aside for 30 min till all the water dries out
2. In a pan, add 1 tbsp oil and when it is hot, add urad dal, fenugreek seeds, mustard seeds, red chilies and fry for 2-3 minutes
3. Wash tamarind and add to the pan and immediately switch-off the stove. Add coriander leaves to the pan when it is still hot and stir and let it cool. This makes the coriander leaves fry just a little bit but not too much
4. Add all the above ingredients to a mix jar, add enough salt and grind coarsely. Take out the contents into a bowl
5. No need to temper this chutney!

This chutney is extremely tasty and very very healthy. Goes well with hot white rice and Ghee!

Dalia(Putnala pappu) green chillies Chutney

Ingredients:
Dalia/putnala pappu - 1/2 cup
Fresh coconut/Dry coconut flakes - 1/4 cup
Green Chilli - 15-20 as per your spice level (no need to fry them)
Tamarind paste - 1/2tbsp
Salt to taste
cumin seeds - 1/2 tbsp


Seasoning:
Oil - 2 tbsp
curry leaves - 5
Red chilli - 1
mustard seeds - 1/4 tbsp
Urad dal - 1/4 tbsp

Preparation:
1. In a mixie jar, add cumin seeds, Dalia, green chillies, tamarind paste, salt, coconut flakes and grind into fine powder. Add enough water and grind for some more time for a smooth paste
3. In a pan, add 1 tbsp oil and when it is hot, add red chilli pieces, mustard seeds, Urad dal and curry leaves and season well. Add this to the chutney

This chutney goes well with Idli, Dosa and Upma

Mutton Gasagasala curry

Ingredients:-
Mutton 500gms
2 onions
1 big Tomato
1/4 bunch coriander
1 spoon coriander powder
2 spoons Ginger garlic paste
Bay leaf 2
Cinnamon 2
Clove 1
Red chilly powder 2 tsp
a pinch of turmeric powder
Salt as per taste
Canola oil 3 tbsp
1 tbsp of gasagasalu/kuskus

For Garam masala powder:-
Cinnamon 1
Clove 4
Big elachi 2
Shah jeera 1 spoon
Nutmeg - small piece
Make a fine powder of the above.

Method:

• Add tbsp ginger-garlic paste, 1 spoon coriander powder, 1/4tbsp salt, a pinch of turmeric, 1/2tbsp garam masala, 2 cups of water to mutton pieces and pressure cook for 5 vigils
•  In another pan, add oil and when it is hot, bay leaves, 1 small cinnamon stick, 2 cloves and fry for 2 min
• Add onion, slit green chillies, curry leaves and fry till onion pieces are translucent
• Add ginger garlic paste and fry till the raw smell vanishes
• Add chopped tomatoes and mix well and cook till tomatoes become soft
• To this, add cooked mutton, add remaining garam masala powder, turmeric, salt , chilli powder, 1/4 cup of water and stir well and cook for another 10min on low flame.
• Grind gasagasalu to a fine powder and add to the curry and cook for 5 more min
• Before you turn off the heat, add chopped coriander leaves to the curry. 

This goes really well with Plain rice, Bagara rice, Roti and naan. By adding gasagasalu, the taste of the curry is improves. gasagasalu also aid in digestion!

Garelu Palakoora Curry

Garelu Recipe is available here:
http://cookingwithmridula.blogspot.com/2011/12/medu-vada.html

Ingredients for Garela curry:
Vadas - 5
  Spinach - 2 cups, wash and chop finely
1 medium size onion - chopped finely
2 medium sized tomotoes - chopped finely
4 green chillies, slit length-wise
chopped coriander leaves - 2 tbsp
5 curry leaves 
1 tbsp Ginger-garlic paste
1 tbsp red chilli powder
1/4 tbsp turmeric
salt as per taste

Method:
1. In a pan add oil and when it is hot, add curry leaves, green chillies and onions and fry till onions are translucent
2. Add turmeric, ginger garlic paste and salt and fry for 2 more min
3. Add tomatoes, spinach and cook till tomatoes are soft. No need to add water as spinach gives away water
4. Now add chilli powder, garelu to the curry and mix well and cook for 10 min on low heat to let garelu absorb the curry flavor. Switch off the heat
 5. Garnish with coriander leaves

This curry tastes goes well with roti and with white rice!

Nethi Beerakaya Pacchadi

Ingredients:
1 medium sized nethi beerakaya
Peanuts - 2 tbsp
cumin seeds - 1 tbsp
15 green chillies or as per your taste
small lemon sized tamarind, soak in little water to make it soft
1/2 bunch coriander
salt as per taste
garlic pods - 4

For seasoning:
1/4 tbsp urad dal
1/4 tbsp mustard seeds
2 red chillies, broken into pieces
curry leaves

Method:

1. In a pan, fry peanuts and cumin seeds without oil and keep aside
2. In a pan, add 1 tbsp oil and add green chillies and fry them till they are lightly burnt. Now add nethi beerakaya pieces and coriander and fry till they are cooked lightly. Let them cool
3. In a mixie jar, add fried peanuts, fried cumin seeds, fried beerakaya mixture, garlic pods, salt and grind coarsely
4. In a pan, add 1 tbsp oil and add mustard seeds, urad dal, red chillies and fry for 2 min and add to the chutney.

This chutney is very tasty and goes well with hot white rice and ghee!

Chettinad Mutton Soup

 

 

 

 

 

This soup is so delicious and is a must-have if you are suffering from severe cold and throat infection. It soothes you immediately!

Ingredients:
Mutton with bones - 1pound
Chicken stock powder/Vegetable Stock Powder - 1 cube/2 tbsp
Coriander leaves - 1/2 cup
Cumin seeds - 1 tbsp
Garlic pods - 5
Lime juice - 2 tbsp
onion - 1 finely chopped
raw rice - 1 tbsp
Red chilli - 3
salt to taste
tomato - 1 finely chopped
whole black pepper - 1 tbsp
water - 4 cups

Method

1.Clean the mutton first and cut in to small pieces (Bone pieces will be good for soup)

2. Cut onion and and tomato in to small pieces

3. Dry heat the raw rice, pepper, cumin seeds and red chilli in Pan and grind everything coarsely in a mixer and add garlic pods finally and grind only once. Do not grind garlic pods in to paste.

4. Heat a deep bottomed pan or pressure cooker and add mutton, onion, tomato, chicken stock powder, salt and 4 glass of water and bring it to boil.

5. Once the mutton pieces get cooked, add the mixture in to the soup and immediately switch off the stove

 6. Add coriander leaves and lime juice and serve.

I promise that you will not give up this soup if you have it once!

Tilapia Masala Fry

Ingredients:
Boneless Tilapia pieces - 6 Medium sized (washed thoroughly)
Corn flour - 1 tbsp
Chilli powder - 1 tbsp
Olive oil - 1 tbsp
Turmeric - 2 pinches
Lemon Juice - 2 tbsp
Salt - as per taste
Ginger Garlic paste - 1/2 tbsp
2 tbsp oil for frying

Method:
1. In a bowl, add fish pieces, corn flour, chilli powder, olive oil, turmeric, salt, ginger garlic paste and mix well till all the fish pieces are properly coated with the masala paste. Now add lemon juice and mix for one more min.
2. Marinate for 20 minutes
3. In a pan, add 2-3 spoons of oil and shallow fry the fish pieces till all sides turn brown and the fish is well-cooked.

This fish can be eaten as a snack or can be used to make salad.Goes well with white rice as well!