Atta Halwa

My aunty (mother–in-law sister) do deliciously this recipe. It is easy to do. It will ready within 20 mins.

IngredientsWheat Flour-1 cup
Ghee-1 cup
Milk-1 cup
Sugar-2 cup
Cardamom-3 no’s
Cashews-10 no’s

Method 1. In a kadai, fry the cashews in ghee. Keep it aside.
2.In the remaining ghee fry the wheat flour till a sweet aroma comes. Pour the milk
and sugar and mix it finely without leaving your hand.
3.Since, it does not touch the vessel remove it.
4.Decorate with cashews and serve it

Timing-20
Serve-5

Aaranmanai Kuzhambu

I have read in the kunkumam tamil weekly book . In that the famous cook “menuraniChellam” is writing the experience and recipes. From that I do this. From onwards I will add the book recipes which I will read or do.

Ingredients
Full brinjal( half cut)- 1 cup
Small onion- ½ cup
Onion -1/2 cup
Urad dhal-1 teaspoon
Rice – 1 teaspoon
Red Chilli – 8
Coriander seeds -2 teaspoon
Jeera- 4 teaspoon
Pepper- ½ teaspoon
Grated coconut- ½ cup
Tamarind paste – ½ tablespoon
Curry leaves -5 teaspoon
Oil- 3 teaspoon
Salt as per taste


Method 1. Fry it in oil from urad dhal to pepper and make paste with small onion and coconut.
2. In a tawa, fry the onion to be golden brown and keep it half aside. Then put the brinjal and paste fry till it must be half boiled.
3. Then add the tamaring liquid and some more water and salt also.
4. If it is completely boiled then add the remaining fried onion and curry leaves.
5. Serve it with idly, dosa and rice.


Timing-25
Serve-5

Aadai

It’s a traditional dish. My mother (mother- in- law) will do well. It’s a protein one full of all cereals. It’s side dish is jaggery , butter and aavial.

Ingredients

Boiled Rice-2cup
Raw rice- 1 cup
Toor dhal- ½ cup
Moong dhal- ½ cup
Channa dhal- ½ cup
Splited urad dhal- ½ cup
Ginger – 2 teaspoon
Red chillies-15 no’s
Asfotedia -1 teaspoon
Chopped Onion- 1 cup
Grated Coconut- 1 cup
Curry leaves -5 teaspoon
Oil- for making dosas
Salt as per taste


Method

1.Soak from boiled rice to urad dhal for 2 hrs.
2.Grind it with red chillies , chopped ginger and salt. Batter must not more soft little be rough.
3.Add coconut,curry leaves and onion before making adai.
4.If it is thick pour water, it must be like a dosa batter. Sufficent oil must be used. Serve with jaggery and butter. It must be in the top of the adai.


Timing-5

Mexican Rice

I have seen this in Khana Khazana by Sanjeev Kapoor. It’s pure veg.
Ingredients
Rice-1cup
ChoppedOnion-1/2 cup
Ginger garlic paste-1/2 teaspoon
Cabbge- 2 teaspoon
Carrot -2 teaspoon
Salt as per taste

For PasteRoast and paste it.
Red capsicum – 1 small
Tomato-2 no’s
Red chillies- 4 – 5

For TemperingJeera- 1/2 teaspoon
Oil- 1 teaspoon
Curry leaves -5-6
Corainder leaves

Method
1.In a cooker, heat the oil add jeera,onion, Ginger garlic paste, cabbage, carrot and fry it for 5 minutes.
2. Add the paste until green aroma goes. Pour water for 1:2 and add salt.
3. After 4 whistles open the lid .Garnish with coriander leaves before serving.
4. Serve with onion cucumber raita.


Timing-20
Serves -2

Simple Fried Rice

--------------------------------------
Rice
--------------------------------------
Ingredients

Rice-1cup
ChoppedOnion-1/2 cup
Ginger garlic paste-1/2 teaspoon
Cabbge-1/2 cup
Peas- 5 table spoon
Capscium-1
Green chillies-5 no’s
Salt as per taste

For Tempering
Jeera- 1/2 teaspoon
Oil- 1 teaspoon
Curry leaves -5-6
Corainder leaves

Method
1.In a pan , Add the rice and fry it till it becomes little brown.
2.Ina cooker, heat the oil add jeera,onion,Ginger garlic paste,capsicum,cabbage,
peas and fry it for 5 minutes.
3.Pour water for 1:2 and add salt.
4.After 4 whistles open the lid and .Garnish with coriander leaves before serving.
5.Serve with onion cucumber raita and appalam.


Timing-20
Serves -2

Moor/Buttermilk Rasam

My grandma’s item is this .Instead of moor kuzhambu we can do like this.

IngredientsButtermilk-2cups
Green chillies-5-6no’s
Ginger-1/2 piece
Turmeric powder-1/2 teaspoon
Salt as per taste.

For TemperingMustar seed- ½ teaspoon
Urad dal-1/2 teaspoon
Oil- 1 teaspoon
Curry leaves -5-6
Corainder leaves

Method
1.In a pan heat the oil and temper all the tempering items. Put it in the butter
milk. the water in 1: 3. When the water is boiling put the fried rice and salt.
2.Add the turmeric powder , Cut green chillies, pasted ginger,curry leaves and
coriander..
3.Heat the gravy for 5 minutes. Don’t boil more.Garnish with coriander leaves
before serving.


Timing-10
Serves -5

Fried Rice Uppuma/Rice Sundal

Ingredients
Raw Rice-1cup
Moongdal -3 teaspoon
Grated Coconut-5-6 table spoon
Salt as per taste

For Tempering
Mustar seed- ½ teaspoon
Chana dal-1/2 teaspoon
Urad dal-1/2 teaspoon
Red chillies- 3 no’s
Oil- 1 teaspoon
Curry leaves -5-6
Corainder leaves

Method
1.Fry the rice and moongdal without oil. Till the rice changes. In a cooker, put
the oil is heated and adds tempering ingredients except coriander leaves.
2.Pour the water in 1: 3.When the water is boiling put the fried rice and salt.
3.After the rice is ready put the coconut..
4.Garnish with coriander leaves before serving.
5.Serve it with chutney or sambar

Timing-30
Serves -2