3-in-1 recipe : Coconut Adai/Vadai/Dosai

Amma's recipe.....

Ingredients:
Boiled rice - 2 cups
Toor dal - 1/2 cup
Red chillies - 6
Coconut - 3/4 cup
Onion - 1 finely chopped
Coriander leaves - 4 spoons(finely chopped)
curry leaves - 10
Salt to taste
asoefetida

Method:
Soak rice and dal for 3 hours. Grind them very coarsely with little water. Then add coconut and red chillies. Then grind coarsely for vadai(as for paruppu vadai).

Then add chopped onions, asoefetida, coriander leaves, curry leaves and mix well. Heat oil in a deep pan. Take a ball of this mixture(maybe 3 spoonful) and place it on a polythene paper and pat it to flatten it. Then fry this in the heated oil. Turn over both sides until fully cooked.

Variation:
Thengaai Adai: Grind the batter more finely before adding onion, coriander and curry leaves. Take a handful of batter and put it on the dosa pan and flatten it out.
Dosai: Add more water to the finely ground batter and make dosai.

This is the 3-in-1 recipe :)

This has been one my most favourite snack since childhood. I used to call this purse vadai, because, once it is made, all you have to do is cut a small piece at the edges. You will immediately see smoke rushing out of the vadai and a big hollow is what you see inside, like in a purse.

Peas Rice

Amma's recipe....

Ingredients:
Peas - 1 cup
Rice - 1 cup
Mint - 10 leaves
Onion - 1 chopped
turmeric powder
salt to taste
ghee - 2 tsp

To Grind:
Coconut - 1 spoon
G.chillies - 4
Garlic - 4 flakes

Method:
Heat ghee in a pan.
Add onions and fry till it becomes translucent
Add mint leaves and fry for a minute
Add the ground paste, a pinch of turmeric powder, salt and peas and continue frying
When the peas are cooked and gravy thickens, add cooked rice and mix well. Keep in the stove for 2 minutes.

Peas rice ready....

Can be served pachadi or vegetable kurma

Mushroom rolls

Ingredients:
4 cups finely chopped mushrooms
1/4 cup finely chopped celery
1/4 cup boiled peas
4 tbsp butter
4 tbsp plain flour
1/2 cup cream
1 egg, beaten
1/4 tsp minced garlic
2 tbsp chopped onion
1/8 tsp pepper powder
1 tbsp lemon juice
10-12 bread slices
Salt as per taste

Method:
Saute chopped mushrooms in butter for 2-3 min
Add onion, and saute for 3 mins.
Let it cool
Add flour, salt, pepper, garlic cream
Blend it well
Cook the mixture till it thickens
Add peas, celery, lemon juice
Stir for 2-3 mins
Let the mixture cool
Flatten the bread slices with rolling pins
Spread the mushroom mixture over the slices (in the center)
Roll up the bread covering the mixture
Refrigerate for two hour the rolls
Cut into halves the rolls
Put butter over the rolls
Place it in greased baking dish
Bake at 400 <>supo C for 25-20 mins., till golden brown
Place it the plate and garnish with shredded carrots and cheese
Serve with chips

Yet to try. Got from the net

Vegetable Kurma

This is my amma's recipe.

Ingredients:
3 cups vegetables(carrot, beans, peas, lima beans, double beans, potatoes)
Onion - 3
Tomato - 4
Sombu - 1/2 spoon
Brinji - 1
mint - 6 leaves
Oil - 4tsp

To grind:
Ginger - 1 inch piece
Garlic - 5 flakes
sombu - 1/2 tsp
Seeragam - 1/2 spoon
Chilli powder - 2.5 spoon
Dhania powder - 1 tsp
Coconut - 1/2 cup
Pottu kadalai - 2 tsp
Pattai - 1
Lavangam - 2 tsp
Elakkai - 1

Method:
Heat oil and add 1/2 tsp sombu and brinji. Add onions and fry till golden brown. Then add the tomatoes and fry. Then add the groud paste and mint leaves. Fry for 5 minutes. Then add all the vegetables and salt and water and cook until done. Garnish with coriander leaves.

Serve with chappathis or rice(try with ghee rice)

Pudhina Sandhagai(Idiyappam/sevai)

My invention :)

Ingredients:
Readymade idiyappam - 1 packet
Pudina - 1 bunch
Garlic - 3 flakes
Ginger - 1 inch piece
Green chillies - 3
Coconut - 1/4 cup
Sombu - 1 teaspoon
Seeragam - 1 tea spoon
Onion - 1 (chopped)
oil, salt and turmeric powder

Method:
Soak the readymade sandhagai in boiling water for 5 minutes and drain the water. Run it through cold water so that the noodles would not stick to each other. Keep it aside.
Wash pudina and grind it with coconut, sombu, seeragam, g.chillies, ginger and garlic.
Heat 1 tblspoon oil in a pan and add mustard seeds, kadalai paruppu and ulundhu paruppu.
Wait till mustard splutters.
Add the chopped onions and fry.
Add curry leaves and fry for a minute.
Then add the ground mixture, salt and turmeric powder and fry for 2 minutes.
Now add the cooked sandhagai to this and fry for 5 minutes.
Garnish with coriander leaves.

Variations:
Instead of sandhagai, you can make this with aval or rice

Pudina rice recipes:
http://www.informationcorner.com/Recipe_c10.asp
http://www.bawarchi.com/contribution/contrib2765.html

Moor kuzhambu with paruppu vadai

Amma's recipe...

Vadai:
Ingredients:
Kadalai paruppu - 1/2 cup
Ginger - 1 inch piece
Garlic - 2 flakes
Green Chillies - 4
Salt
Onion - 1
Curry leaves - 6-7 leaves
Coriander leaves - 2 table spoon chopped

Method:
Soak kadalai paruppu in water for an hour. Then grind(coarsely) this soaked dal with ginger, garlic and chillies to paruppu vadai consistency(with very little water). Then add the finely cut onions, curry leaves and coriander leaves to this. Make balls out of this and cook in pressure cooker. Keep it aside.

Moor kuzhambu:
Ingredients:
Kadalai paruppu - 1 spoon
Thuvaram paruppu - 1 spoon
Coconut - 2 spoon
Dhania seeds - 1 spoon
Red chillies - 2
Garlic - 2 flakes
Buttermilk - 2 cups
Salt
Turmeric powder
Seeragam - 1/2 spoon
Curry leaves - 5 leaves
Chopped Coriander - 2 spoon

Method:
Soak kadalai paruppu in water for 30 minutes. Grind this with thuvaram paruppu, coconut, dhania seeds, red chillies and garlic into a fine chutney. Mix this chutney in buttermilk. Now heat some ghee or oil and add mustard seeds, seeragam and kadalai paruppu. When seeds splutter, add curry leaves and the buttermilk mixture. Add salt and turmeric powder. Add the previously cooked moor kuzhambu vadai to this. Heat for 5 minutes or until it foams. Sprinkle coriander on top. Serve with hot rice.

Tomato dosai

Amma's recipe...

Ingredients:
Rice(pacharisi) - 1 cup
Boiled rice(puzhungal) - 1 cup
Vendhayam - 1 spoon
Urad dal - 3 spoonful
Tomatoes - 4
Green chillies - 5
Satl to taste

Method:
Soak the rice, boiled rice, vendhayam and urad dal for 2 hours. Then grind this in wet grinder. When it is half ground, add tomatoes and continue grinding. At the end, add the chillies and salt and grind for a minute. Batter for making tomato dosai is now ready. Make dosais and serve with coconut/coriander chutney or podi(paruppu podi or kaarap podi)

Mushroom kurma

Ingredients:
Chop fine :1 lb garden ( button) mushrooms - firm ones
Medium sized onions - 3
Greens peas - 1/2 cup
Wash the mushrooms and chop into small cubes
Chop the onions fine.

Spices to add:
Cloves - 6
Cinnamon - 1 rolled stick
Tumeric - 1/2 tsp
Salt to taste

To grind :
Medium sized onion - 1 sliced
Tomatoes - 1 large - sliced
Cardamoms - 2
Ginger - 1" piece
Garlic - minced - 1 tsp
Coconut - 1/2 grated
Coriander seeds - 1 1/2 tsp
Red chillies - 5 or 6 for good spice
Aniseed - 3 tsp
Grind these into a fine paste . Set aside

Method:

Take 3tbsp oil in a pan.
Add cloves , cinnamon and let them pop.
Add onions and saute them till lite brown.
Add the mushrooms and cook them for 5 mins on medium fire.
Add the tumeric and stir well.
Add the ground paste and keep stirring the mix for a couple of minutes.
Add 10 oz of water and then cover and cook on medium flame till raw smell disappears.
The korma will be done once the oil seperates on the top.
Garnish with coriander.
Serve hot with rice / rotis / idlis / dosas.

Source : internet

Curried Mushroom

Ingredients:
tablespoon ghee or vegetable oil225 grams
paneer cubed
1 onion finely chopped
a few mint leaves finely chopped
50 grams coriander leaves chopped
1 green chilli chopped
3 cloves garlic
1 piece ginger
1 teaspoon turmeric
1 teaspoon chilli powder (optional)
1 teaspoon garam masala
225 grams tiny button mushrooms, washed and left whole
225 grams frozen peas, thawed and drained
3/4 cup natural yoghurt mixed with 1 teaspoon cornflour
tomatoes and coriander leaves to garnish
salt to taste

Method:
Heat the oil in a frying pan and fry the paneer cubes until they are golden brown on all sides.
Remove and drain on kitchen towel.
Grind the onion,mint,coriander,chilli,garlic, and ginger in a food processor to a fairly smooth paste.
Remove and mix in the turmeric,chilli powder, garam masala and salt.
Remove excess oil from the pan leaving about 1 tablespoon.
Heat and fry the mixture until the raw onion smell disappears and oil separates.
Add the mushroom,peas and paneer .Mix well.
Now gradually fold in the yogurt.
Simmer for about 8 minutes.
Garnish with tomatoes and coriander and serve hot.

Recipe secret:If you add 2 tablespoon fresh Fenugreek leaves ( Methi) at stage 5 then the taste of the entire dish will change.

I have not yet tried. Got this from the net

Mushroom stew with carrot and capsicum

Ingredients:
mushrooms -1/2 kg(washed thorougly and cut into two halves)
capsicum 2 med sized- chopped into med sized cubes
carrots- 2 , cut into long, thin pieces
onions- 2 chopped
tomatoes - 2 chopped
coriander leaves- chopped finely
chilli powder-1/2 tsp
garam masala -1/2 tsp
salt to taste

To grind:
1/4 cup grated fresh coconut
8 to 10 pieces cashew nuts
coriander powder-(dhania)-1 tsp
garlic- 2 to 3 cloves
red chillies- 3 to 4

Method:

Heat oil in a kadai.
Saute onions, add capsicum and carrots and fry for few mts till crisp.
Now add mushrooms and fry till all the water evaporates
A pinch of turmeric can be added while frying.
Add tomatoes, garam masala, chilli powder, salt, ground paste.
Cook till u get a gravy consistency.
Garnish with coriander leaves.
Can be served with chappatis, rice

Got this from the net