Aloo kurkure recipe, ( Potato kurkure recipe)

                                                          

Ingredients:

• 1 cup boiled, peeled and mashed potatoes
• 1/2 cup chopped mint leaves
• 1/2tbsp finely chopped green chillies
• 1/2tbsp roasted cumin seeds powder
• 1/2tbsp lemon juice
• Salt as per taste
• 1/ cup plain flour ( maida )
• 1/2 cup rice flakes, coarsely grinded
• oil for deep frying

Procedure for preparation:


Step 1: Take a bowl, put mashed boiled potato, mint leaves, green chillies, cumim powder, lemon juice, salt and mix it nicely.

Step 2: Make the content into small round shapes and keep it on a plate.

Step 3: Take another bowl, put the maida and pour water and mix it nicely to saucy form.

Step 4: Take the round balls and dip in the maida mixture and coat it with rice flakes keep it in a plate.

Step 5: Then keep the frying pan, pour oil and deep fry the potato balls, filter the oil and serve it with tomato sauce.


 

Coriander chutney recipe, ( Kothamalli chutney recipe)

                                                      

Ingredients:

• 1 Big bunch of coriander leaves, cut into pieces
• 4 green chillies
• 5tbsp black gram
• a marble size, tamarind
• Salt as per taste
• 1/2inch ginger
• 1/2tbsp mustard seeds
• 50g, coconut pieces
• Salt as per taste
• oil

Procedure for preparation:


Step 1: Keep the pan on the stove, pour 2tbsp oil, put black gram and fry for 1 minute, then add coriander leaves, tamarind, green chilli, ginger, salt and fry for 5 to 7 minutes and keep aside to cool it

Step 2: Then grind the fried content with coconut pieces to paste in a food processor and transfer it to bowl.

Step 3: Keep the small frying pan, pour 2tbsp oil, put mustard seeds, after popping, pour it in the chutney bowl.

You can have this chutney for idly, dosa, vada etc....





 

Onion chutney recipe

                                                         

Ingredients:

• 2 large onion, cut into big pieces
• 2 large tomato, cut into big pieces
• 8 dried red chilli
• 1/2tbsp mustard seeds
• 1/2tbsp black gram
• 1/2tbsp bengal gram
• curry leaves
• Salt as per taste
• oil

Procedure for preparation:


Step 1: Keep the pan on the stove, pour 2tbsp oil, put the dried red chilli fry for 30 seconds, then add the onion and tomato piece, salt and fry it for 10 to 12 minutes and keep aside.

Step 2: Keep the small frying pan, pour 3tbsp oil, put the mustard seeds, after popping, add black gram, bengal gram fry it for 1 minutes, then add the curry leaves and put off the stove.

Step 3: Grind the fried onion, tomato, dried red chilli into a paste and transfer into a bowl.

Step 4: Then put the curry leaves oil content on the top of  the onion chutney and serve it with idly, dosa etc...












 

Beetroot fry recipe

           
                                                              

Ingredients:

• Beet root (200g), cut into small pieces
• 1 onion, finely chopped
• 3 green chillies, slit it
• 1/2tbsp mustard seeds
• 1/2tbsp black gram
• 1/2tbsp bengal gram
• curry leaves
• coriander leaves
• 4tbsp grated coconut
• oil
• a pinch turmeric powder
• Salt as per taste.

Procedure for preparation:


Step 1: Keep the pan on the stove,  pour 2 tbsp oil, put mustard seeds, after popping, add bengal gram, black gram and fry for 1 minute, then add curry leaves, onion, green chillies and fry it for 5 minutes.

Step 2: Then add the beet root and fry for few minutes, then add little water, salt, turmeric powder stir it, and close the pan for 5 minutes, stir it occassionaly, once the beet root cooked, add the grinded coconut and stir for 2 minutes.

Step 3: Then garnish with coriander leaves and serve it.

Ground nut chutney recipe, ( verkadalai chutney recipe)

                                              

Ingredients

• Roasted groundnuts (150g)
• 1/2tbsp mustard seeds
• 1/2tbsp bengal gram
• 1/2tbsp black gram
• curry leaves
• 2 pieces coconut, cut into small pieces
• 5 dried red chilli
• coriander leaves, finely chopped
• a marble size tamarind
• 2 cloves, garlic
• Salt as per taste
• oil

Procedure for preparation:


Step 1: Take a food processor, put roasted ground nuts, coconut pieces, dried red chilli, salt, tamarind, garlic, salt and grind it to paste and transfer the content to a bowl.

Step 2: Keep the small pan on stove, pour 2tbsp oil, put mustard seeds, after popping, add bengal gram, black gram and fry it for 2 minutes, then add curry leaves and coriander leaves and put off the flame. Put the content to a ground nut chutney bowl.

You can have ground nut chutney with idly, dosa, pongal, chapati etc....
 

Vermicelli milk sweet recipe, ( Semiya pal payasam recipe)

                                       

Ingredients:

• 1 cup roasted vermicelli
• 1 cup boiled milk
• 1/4 cup sugar
• 5 cashew nuts
• 5 almond nuts
• 5 raisins
• 2 cardamom, crushed
• 2tbsp ghee

Procedure for preparation:


Step 1: keep the pan on the stove, pour 1 cup of water, allow it to boil, then add the roasted vermicelli and stir it.

Step 2: Pour some water, if it is thick, the vermicelli should be immersed in boiling water, then add sugar and stir it, until vermicelli gets cooked completely.

Step 3: Then add the boiled milk, allow it to boil for 2 minutes and put off the flame.

Step 4: Keep the small pan on stove, pour ghee, put all the nuts and fry it for 2 minutes and put it in sweet and serve it hot.

If you want to be more sweeter, add sugar accordingly.

Radish fry recipe, ( Mullangi poriyal recipe)

                                             

Ingredients:

• Radish (250g)
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1tbsp ginger garlic paste
• curry leaves
• coriander leaves
• 1tbsp chilli powder
• 1/2tbsp coriander powder
• a pinch turmeric powder
• 1/4tbsp mustard seeds
• Oil

Procedure for preparation:


Step 1: Cut the radish into small pieces and keep aside.

Step 2: Keep the pan on the stove, pour 2tbsp oil, after popping, put curry leaves, ginger garlic paste, choped onion fry it for 5 minutes. Then add the chopped tomato and fry it, until onion and tomato merge together.

Step 3: Then add the radish pieces and stir it for 5 minutes, then add chilli powder, coriander powder, turmeric powder, salt and continue frying.  Then add little water for radish to get cooked.

Step 4: Close the pan for 5 to 7 minutes, ocassionally stir it, once the radish cooked and masala smell goes off, garnish with coriander leaves and serving it as side dish.