Keerai Kulambu

Ingredients:

• Keerai/Green leaves - 1 bundle 
• Shallot onions - 15
• Tomato - 1
• Green chilli -1 or Sambar powder - 1 tbsp
• Black pepper - 5 or 6
• Cumin seeds - 1 tbsp
• Hing/Asafoetida - a pinch
• Red chillies - 3
• Mustard seeds - 1 tbsp
• Curry leaves - few
• Salt as required

Method:

• Chop and wash green leaves nicely.
• Chop onions and tomato, keep this aside.
• In pressure cooker, add chopped green leaves, onion, tomato, pepper, asafoetida, cumin seeds, salt, and 1/2 cup water.
• Pressure cook nicely until green leaves smashes nicely.
• In a small pan, add oil and mustard seeds, when it starts spluttering, add curry leaves and red chillies, saute it few minutes and add this to the keerai kulambu.
• Serve this kulambu with rice and potato curry.

Mysore Pak

Ingredients:

• Gram flour - 75 grams
• Sugar - 200 gms
• Ghee - 250 gms
• Water - 110gms

Method:

• Before starting the cooking process, take a plate and grease it nicely with ghee or butter because mysore pak tightens in few minutes.
• Heat ghee in a separate pan in a medium flame because hot ghee should be added to cook mysore pak.
• Heat sugar in water until it forms one string consistency.
• Now add gram flour and start mixing it without lump.
• Now add 1 tbsp of ghee at a time, keep it mixing all the time.
• When the mysore pak mixture starts leaving ghee, immediately transfer it to the greased plate.
• After 5 minutes, cut mysore pak into pieces.
• When it cools, store mysore pak in a jar.
• Note: Instead of 250 gms ghee, you can use 100 gms vanaspathy and 150 gms ghee.

Dosa Varieties

Here is a list of few dosa varieties. Enjoy these tasty recipes with your favorite chutney.

Plain dosa

Kadambam dosa

Appam

Ragi dosa

Pesarattu

Adai

Moong dal dosa/Moong dal-Carrot dosa

Muttai dosa

Paneer Dosa

Masala Dosa

Spicy mixed dosa

Kadabam Dosa

Ingredients:

• Toor dal - 2 tbsp
• Moong dal - 2 tbsp
• Channa dal - 2 tbsp
• Urud dal - 2 tbsp
• Idli rice - 2 tbsp
• Roasted gram/Pottu kadalai - 1 tbsp
• Rajma - 1 tbsp
• Peanuts - 1 tbsp
• Soya beans - 1 tbsp
• Almond - 5
• Cashew - 5
• Hing/asafoetida - a pinch
• Red chilli - 3
• Salt as required.

Method:

• Except salt and hing, soak all the ingredients together for 6 to 7 hours.
• Grind it along with the salt and hing.
• You can use this dosa batter immediately, no need for fermentation.
• Heat dosa tawa, dab oil on the tawa, take ladleful of batter and spread it in the form of circle.
• Sprinkle oil on the dosa sides, flip dosa and cook on both sides.
• Serve it coconut chutney.

Plain Dosa

Ingredients:

• Parboiled rice/Idli rice - 2 cup
• Urud dal - 1/2 cup
• Fenugreek seeds - 1/2 tbsp
• Salt as required

Method:

• Soak all the ingredients except salt in water for 2 hours.
• Drain water and grind this into smooth batter with necessary water.
• Let the batter ferment for 8 hours.
• Now add salt as required.
• Heat a non-stick tawa, grease it with little oil, take a ladleful of batter and spread it in the form of circle.
• Drizzle oil around dosa, flip dosa and cook on both sides.
• Serve this coconut chutney.

Sura Meen Kulambu/Shark Curry

This kulambu is very good for lactating mother

Ingredients:

• Sura meen/shark - 1 kg
• Shallot onion - 15
• Pepper - 1 tbsp
• Cumin seeds - 1 tbsp
• Garlic - 10
• Chilli powder/sambar powder - 1 1/2 tbsp
• Coriander powder - 1 tbsp
• Turmeric powder - 1 tbsp
• Vadagam - 1 tbsp
• Tamarind - lemon size
• Salt as required

Method:

• Soak tamarind in one cup of water and strain tamarind juice in a bowl.
• Boil the washed fish pieces  in water along with salt and turmeric powder for 5 minutes and remove the outer skin. Keep this aside
• In a pan, saute pepper and cumin seeds for 2 minutes.
• Grind sauteed pepper and cumin seeds along with garlic.
• Add the ground paste, salt, coriander powder, and sambar powder to the tamarind juice. (Remember till now we didn't heat anything).
• Heat a pan, add a teaspoon of oil and add vadagam and onion. Saute this for few minutes and add tamarind juice. 
• When the juice , starts boiling, add fish pieces, bring this to boil.
• Serve hot with rice.

Rumali Roti

Ingredients:

• Maida - 1 cup
• Wheat flour - 1 cup
• Ghee - 2 tbsp
• Rice flour - 1 tbsp
• Water to knead
• Salt as required

Method:

• Mix maida, wheat flour, and salt together. Add water and prepare smooth, elastic dough. Keep it aside for 1/2 an hour covered with muslin cloth.
• Make small balls from the dough. Take 2 balls and roll them. Now apply ghee and rice flour on one sides of both the balls.
• Place one ball over the other with ghee side facing each other. Now roll the sandwiched rotis together into thin roti.
• Cook this roti on both sides on low flame, immediately separate two rotis, fold it into triangle and serve with any spicy curry.

Jalebi with Rabadi(Rabari)

Jalebi and Rabadi are two separate dishes and can be had independently. 
Refer this post for jalebi and rabadi. Prepare this yummy recipes.
Take a plate, place jalebis and pour rabadi. Enjoy this delicious recipe. 

Rabadi or Rabari

Ingredients:

• Milk - 1 cup
• Sweetened condensed milk - 1 cup
• Pista - 10
• Almond - 4
• Cardamom powder - 1/2 tbsp
• Saffron strands - 1/4 tbsp

Method:

• Put almonds in hot water for 10 minutes and remove skin of it.
• Chop pista and almonds into small pieces.
• Boil milk till it reduce to half, add condensed milk, chopped pista and almond, cardamom powder, and saffron strands. Boil rabadi for 5 more minutes and switch off.
• Keep rabadi in room temperature for few minutes and refrigerate it. Serve chilled. 

Jalebi

Ingredients:

• All purpose flour/maida - 1 cup
• Curd - 3/4 cup
• Corn flour - 2 tbsp
• Ghee - 2 tbsp
• Cooking soda - a pinch
• Yellow color - a pinch
• Oil + ghee for frying
• Sugar Syrup
• Sugar - 1 cup
• Water - 3/4 cup
• Lemon juice - 1 tbsp
• Yellow color - a pinch

Method:

• Mix maida, cooking soda, yellow color, corn flour, and ghee.
• Now add curd to the above mixture, beat it nicely. Add water if necessary. Consistency should be of vada mixture.
• Let this mixture to ferment overnight.
• Boil sugar with water to one string consistency. Add yellow color and lemon juice to the sugar syrup and keep this syrup in low flame.
• In a pan, add oil and ghee for frying. Take a cloth or ziploc bag make small hole in it. Fill batter in this and draw circles in the heated oil. Keep flame little low and fry jalebis crispy.
• Immediately add jalebi in the sugar syrup, let it be for 2 minutes in the syrup. Drain jalebis and keep it in a plate.
• You can store this jalebis for 4 to 5 days.

Keerai Poriyal

Ingredients:

• Arai keerai/Mulai keerai/Siru keerai(Green leaves) - 1 bunch
• Moong dal - 1/4 cup
• Green chillies - 2
• Garlic - 2
• Cumin seeds - 1tbsp
• Shallot onion - 2
• Mustard seeds - 1 tbsp
• Grated coconut - 2 tbsp
• Salt as required

Method:

• Chop keerai nicely.
• Chop onion nicely and keep it aside.
• Roast moong dal lightly.
• In a pan, add oil and mustard seeds, when it start spluttering, add cumin seeds, onion, garlic, and chopped green chillies. 
• Now add keerai and moong dal along with salt.
• Add very little water to cook and finally garnish it with grated coocnut.
• Serve it with rice and curry of your choice.

Banana Milkshake with Icecream

Ingredients:

• Banana - 1 
• Milk - 1/2 cup
• Sugar - 2 tbsp (optional)
• Ice cream - 6 tbsp

Method:

• Chop banana nicely.
• In blender, add banana, sugar(optional, add if you want shake to be sweeter), milk, and ice cream.
• Blend it nicely and serve chilled.

Thayir Vadai

Ingredients:

• Medu vadai – 4 
• Click here for medu vadai recipe
• Curd – ½ cup
• Salt a pinch
• Coriander leaves - little 

Method :

• Prick the vadai with the fork on both sides.
• Mix curd and salt well.
• Now soak the vadai into the curd.
• Garnish with coriander and serve. 

Masala Egg Omelette

Ingredients:

• Egg - 1
• Shredded coconut - 1 tbsp
• Chopped coriander - 1 tbsp
• Green chilli - 1/2
• Cumin seeds - 1/4 tbsp
• Cashew - 2
• Garlic pod - 1
• Salt as required

Method:

• Grind all the ingredients except egg.
• Beat egg nicely, add ground paste and salt, again beat egg.
• In a flat bottomed pan, add little oil, pour egg mixture, cook on both sides.
• Serve hot

Moong dal Dosa/ Moong dal - Carrot Dosa

Ingredients:

• Idli rice - 3/4 cup
• Moong dal - 1 cup
• Red chillies - 3
• Ginger - small piece
• Asafoetida a pinch
• Ghee
• Carrot - 1 (Optional)
• Salt as required

Method:

• Soak rice and moong dal together for 2 hours.
• Grind soaked material with red chillies, ginger, asafoetida and grated carrot.
• Add salt to the ground batter.
• In dosa tawa, spread little ghee, add ladleful of batter and spread it in circle.
• Add little ghee and flip dosa.
• Serve this with coconut chutney or any other chutney of your choice.
• Note: Instead of carrot, you can also add tomato, beetroot or any other vegetable of your choice.

Coconut-Coriander Fish Fry

Original recipe: onlyfishrecipes.com

Ingredients:

• King fish or Snakehead murrel - 1 kg
• Coconut -1 cup
• Chopped coriander leaves - 1/2 cup
• Garlic pods - 4
• Green chillies - 3 or 4
• Turmeric powder - 1 tbsp
• Cashew - 5
• Curd - 1 cup
• Salt as required
• Oil for frying

Method:

• Grind coconut, coriander, cashew, garlic, and green chillies into paste.
• Cut and wash fish nicely.
• Marinate fish with turmeric powder and salt.
• Keep the marinated fish aside for an hour.
• Now dip fish in the curd and cover one side of the fish with the ground paste.
• Heat a flat bottomed pan, add little oil and pan fry on medium heat. 
• Serve this with rice and kulambu of your choice.

Muttai Dosa/ Egg Dosa

Ingredients:

• Dosa batter - 1 cup
• Egg - 2 or 3(according to number of dosas)
• Salt as required
• Pepper - a pinch
• Ghee - 2 tbsp

Method:

• Beat a egg nicely with salt and pepper.
• Heat dosa tawa and pour ladleful of batter.
• Spread the batter in the form of circle.
• Sprinkle ghee over the dosa.
• Now add beaten egg mixture and spread it on top of the dosa.
• Flip the dosa and let it cook nicely.
• Serve this with coconut chutney.