Black eye bean idli

There was half packet of black eye bean left at my home. I was planning to prepare some curry with it but later after soaking the beans thought why not try idlis with it. I grinded the beans but first tried with only one plate of idli :P But they turned out to be really good. So I emptied all the remaining batter :D

Hope you'll try this at home :)

Ingredients:

Black eye bean – 1 cup

Cumin seeds – 1 spoon

Wheat rava – 3 spoons

Grated carrot – ½ cup

Water

Oil

Salt

Procedure:

Soak the black eye beans for 3-4 hours and grind it into paste.

Take a bowl and add the bean paste, wheat rava, salt and cumin seeds with sufficient water.

The batter should be in idli consistency.

Take the idli plate and grease with oil. Take ½ spoon of grated carrot and place in the idli plate.

Take 1 big spoon of idli mixture and pour in the plate.

Steam the idlis for 10mins and serve hot with your desired chutney J

Chicken tandoori

Ingredients:

Chicken – 500 gms

Lemon juice – 2 spoons

Kashmiri (or normal) red chilli powder – 1.5 spoon

Gram flour – 2 spoons

Ajwain – ½ spoon

Curd – ½ cup

Ginger garlic paste – 1 spoon

Mustard powder – 1 spoon

Garam masala powder – ½ spoon

Butter

Oil

Salt

Procedure:

Clean and wash the chicken properly and drain the water completely.

Take a bowl and the chicken into it.

Add lemon juice, ½ spoon kashmiri (or normal) red chilli powder and 1 spoon salt.

Mix thoroughly all the above ingredients with the chicken.

Now heat a pan and add 1.5 spoon of oil.

In the oil add the gram flour and ajwain. Heat it on a low flame until you get nice aroma.

Once it’s done remove from heat.

Take a bowl and add curd, remaining chilli powder, ginger garlic paste, mustard powder, garam masala powder and the gram flour mixture.

Now add the above mixture to the chicken and mix properly.

Pre-heat the oven for 10 mins with 200 degrees temperature.

Take the chicken in the tray and keep inside the oven for 15mins or until chicken is cooked fully.

In between remove the chicken from oven and baste with butter.

Remove the chicken from grill once it’s done.

If you don’t have grill at home you can cook it on tawa.

Dill dal

Ingredients:

Soaked tur dal – 1 glass

Dill leaves (soyi kura) – 1 bunch

Onion – 1

Tomato – 1

Red chilli powder – 1 spoon

Cumin seeds – 1 spoon

Dry red chilli – 2

Curry leaves – 10

Water – 2 glasses

Oil

Procedure:

Heat the pressure cooker. Add oil in it.

When oil is heated add onions, cumin seeds, dry red chillies and curry leaves.

Once the onions turn light brown add the chopped dill leaves. Fry until the raw smell is gone.

Now add tomato, soaked tur dal, red chilli powder and salt.

Close the lid and cook for 2 whistles.

Remove from heat when it’s done.

Capsicum aloo fry

This recipe I learnt it from my friend Smita. Everyone are fond of her for awesome chapatis and onion paratha. She prepares this curry for chapati combination. Very soon will post the recipe for onion paratha too which I learnt from her only :)

Smita happy to see your recipe here ;) I want to tell everyone that even you cook well :D

Ingredients:

Capsicum – 2

Aloo – 2

Dry red chilli – 4

Onion – 1

Turmeric – ½ spoon

Salt

Oil

Procedure:

Heat a pan and add oil. Add onion once it is heated.

Fry the onions until light brown. Now add turmeric and dry red chillies.

Add the aloo in it and fry sometime.

Now add the capsicum which is cut into cubes.

Add salt as per taste and fry until the aloo and capsicum are cooked.

Lauki chana dal

Ingredients:

Lauki (bottle gourd) – 500 gms

Onion – 1

Tomato – 1

Red chilli powder – 1 spoon

Garam masala powder – 1 spoon

Soaked chana dal – 3 spoons

Turmeri – ½ spoon

Water – ½ glass

Salt

Oil

Procedure:

Heat the pressure cooker and add oil once it is heated.

Now add onions and turmeric. Fry until they are light brown.

Add chopped lauki, tomato, red chilli powder, garam masala, soaked chana dal and salt.

Mix all the ingredients properly and add the water to it.

Now close the lid and pressure cook for 2 whistles.

Once its done remove from heat and serve it with hot rice or rotis.

Tomato dal

Ingredients:

Tomatoes – 3

Tur dal – 1 glass

Red chilli powder – 1 spoon

Turmeri powder – ½ spoon

Tamarind – ½ the lemon size

Coriander leaves

Salt

For seasoning:

Cumin seeds – 1 spoon

Mustard seeds – 1 spoon

Dry red chilli – 3

Garlic cloves – 3

Curry leaves – 15

Asafoetida – a pinch

Ghee

Procedure:

Pressure cook all the ingredients for 2 whistles excluding coriander leaves. Once it is done remove from heat and mash it.

Heat a pan and add ghee. Once the ghee is heated add cumin seeds, mustard seeds, dry red chillies, garlic cloves and curry leaves.

Fry until the garlic turns light brown. Now add asafoetida and mix the seasoning with the mashed dal.

Lastly add coriander leaves to the dal.

This dal tastes good with hot rice and papads.

Oats cutlet

Ingredients:

Oats – 1 glass

Aloo – 2

Grated carrot – 1

Frozen green peas – 3 spoons

Red chilli powder – ½ spoon

Green chilli – 2

Cumin seeds – ¾ spoon

Chat masala – 1 spoon

Amchur powder – ½ spoon

Onion – 1

Coriander leaves – 2 spoons

Breadcrumbs powder

Salt

Oil

Butter

Procedure:

Boil the aloo in cooker for 2 whistles.  After they are cooled mash them and keep aside.

Heat a pan and dry roast the oats. Allow it for cooling and later grind it to fine powder.

Heat the same pan and add oil. Add cumin seeds, onions, green peas and green chilies.

Fry until onion turns light brown.

Now add grated carrot, mashed aloo, red chilli powder, chat masala, amchur powder and salt.

Cook for sometime and later add the powdered oats.

Mix them properly and cook until for 5-10 mins. At this stage when oats are added the consistency becomes little thick. Now add coriander leaves.

Take lemon size mixture and pat them flat. Now roll the cutlet in breadcrumbs powder.

Heat another pan and spread little butter on it. Now fry the cutlet on pan until both sides turn light brown.

Now enjoy your oats cutlet with tomato ketchup.

I enjoyed the oats cutlet in burger style J

Dill rice

Ingredients:

Dill leaves (Soyi kura) – 1 big bunch

Onion – 1

Cumin seeds -1 spoon

Mustard seeds – 1 spoon

Urad dal – 1 spoon

Turmeric – ½ spoon

Red chilli powder – 1 spoon

Ginger garlic paste – 1 spoon

Garam masala powder – 1 spoon

Cooked rice – 2 cups

Salt

Procedure:

Heat a pan and add oil into it.

Once the oil is heated add the cumin seeds, urad dal, mustard seeds and onion.

Fry until onion turns light brown in color. Add ginger garlic paste and fry for sometime.

Now add the chopped dill leaves, red chilli powder, garam masala powder and salt as per taste.

Cook until the raw smell of leaves is gone.

After it is cooked add the cooked rice to it and mix properly.

Cook for another 5 mins and remove from heat.

Prawns curry

Ingredients:

Prawns – 250 gms

Tomato – 1

Onion – 1

Red chilli powder – 1 spoon

Coriander powder – 1 spoon

Garam masala powder – 1 spoon

Ginger garlic paste – 1 spoon

Turmeric – ½ spoon

Salt

Oil

Procedure:

Heat a pan and add oil in it. Once the oil is heated add the onions.

When onions turn light brown add turmeric and ginger garlic paste.

Cook for sometime then add tomato, red chilli powder, coriander powder, garam masala powder and salt.

Once the tomatoes are cooked add prawns and close the lid.

Wait until prawns are cooked and later remove from heat.

Egg biryani

Ingredients:

1 cup - curd
Red chilli powder - 1.5 spoon
Salt - to taste
Ginger garlic paste - 1 spoon
Turmeric - 1/2 spoon
Coriander leaves - 1 cup
Mint leaves - 1 cup
Garam masala powder - 1 spoon
Boiled eggs - 8
Basmati Rice – 2 glasses

Bay leaves – 2

Shahi jeera – 1 spoon

Cloves - 2
Fried onions – 2 spoons

Ghee – 1 spoon

Saffron (or cooking color) – 1/4^th spoon

Milk – 3 spoons

Lemon – 1 big

Oil

Prepartion:
Take the boiled eggs and make slits with the knife (don’t cut the egg into pieces).

Take a bowl and add the boiled eggs, curd, coriander leaves, mint leaves, ginger garlic paste, turmeric powder, red chilli powder, salt and cloves.

Mix well and allow it for marination for 15 mins.

Wash the rice and soak for 10 mins.

Heat a vessel and add 3.5 glasses of water.

Add shahi jeera, ghee and bay leaves.

Once water starts boiling add the soaked rice.

When rice is cooked 3/4^th keep aside.

Heat a pan add oil and add the marinated egg mixture also into it.
When the mixture separates the oil then layer it with rice and fried onions.

Now mix the saffron (or cooking color) in milk and spread it on the rice.

Then squeeze the lemon also on to the rice.

Lower the heat and close the lid tightly by covering it with dough or aluminum foil.

Remove from heat after 10-15 mins when the biryani is done and garnish with coriander leaves.

Chicken seekh kebab

Ingredients:

Chicken mince – 500 gms

Cashew paste – 2 spoons

Green chillies paste – 1 spoon

Coirander leaves – 2 spoons

Chat masala – 1 spoon

Garam masala powder – 1 spoon

Lemon juice – 1 spoon

Butter

Oil

Salt

Procedure:

Take a vessel and add the chicken mince into it.

Then add the green chillies paste, cashew paste, chat masala, garam masala, salt and lemon juice.

Mix all the ingredients properly and keep aside.

Heat a tawa and spread little oil on it.

Take a little mixture of chicken and spread it around a satay stick.

Press it gently and place it on tawa. Cook it by turning around the kebab timely to cook all around.

When the chicken kebabs are fully done remove from heat and brush with butter and serve.

If you have grill at home it can be done in grill as well.

Pre-heat the oven for 10 mins with 200 degrees temperature.

Brush the chicken with oil and keep the chicken inside the oven.

Cook for another 15-20 mins with 200 degrees temperature. When chicken is cooked remove from oven.

This is cooked in grill :)

Raagi semiya

I never ate raagi before. But my friend prathibha made me to eat this once and I liked it a lot. I thought to try it once but I don't get raagi vermicelli here in Finland. So when I went to India for vacation this time I bought it from my friend and tried it. First time when I prepared I soaked it for a long time I guess due to which the bottom was burnt a little. Thanks to prathibha for her suggestion and this time it turned out to be very good without any burnts :D

Ingredients:

Raagi vermicelli – 1 cup

Onion – 1

Green chilli – 2

Curry leaves – 10

Cumin seeds – 1 spoon

Mustard seeds – 1 spoon

Urad dal – 1 spoon

Salt

Oil

Procedure:

Soak the raagi vermicelli in water for 3 mins.

Then drain the water completely and steam for 5 mins and keep aside.

Heat a pan and add oil. Once oil is heated add urad dal, cumin seeds and mustard seeds.

Once the urad dal turns light brown add the green chillies, onion and curry leaves.

When onions are fried add the raagi vermicelli and salt as per taste.

Mix properly and cook for 2-3 mins and remove from heat.

Soya chunks pulao

Ingredients:

Soya chunks – 1 cup

Rice – 1 glass

Onion – 1

Tomato – 1

Cumin seeds – 1 spoon

Red chilli powder – ½ spoon

Green chilli – 2

Curry leaves – 10

Garam masala powder – 1 spoon

Ginger garlic paste – 1 spoon

Coriander leaves

Turmeri – ½ spoon

Salt

Water

Oil

Procedure:

Wash and soak the rice and soya chunks separately.

Heat a vessel and add oil when it is heated.

Add cumin seeds and once they start popping add onions, green chilli, turmeric, curry leaves and ginger garlic paste.

Once the onions turn light brown add soya chunks by squeezing the excess water.

Now add red chilli powder, garam masala, tomato and salt as per taste. Mix them well.

Add the rice with 1.5 glass of water.

Cook until rice is cooked and remove from heat when rice is cooked.

Garnish with coriander leaves and serve.

Oats Upma

Ingredients:

Oats – 1 glass

Carrot – 1

Onion – 1

Tomato – 1

Frozen green peas – 2 spoons

Urad dal – 1 spoon

Chana dal – 1 spoon

Curry leaves – 10-15

Cumin seeds – 1 spoon

Mustard seeds – 1 spoon

Green chillies – 3

Coriander leaves

Salt

Oil

Water

Procedure:

Heat a pan and add oil. Once the oil is heated add mustard seeds and cumin seeds.

When they start to splutter add urad and chana dal.

Add onions, green chillies and curry leaves. When the onions turn light brown add carrot and green peas.

When it is cooked add tomato to it.

Now add 1.5 glass of water after tomato is cooked and add salt as per taste.

When water started boiling add the oats and mix well.

Cook until oats are cooked and remove from heat and garnish with coriander leaves.

Sheer kurma

Ingredients:

Roasted thin vermicelli – 2 cups

Almonds – 2 spoons

Cashews – 2 spoons

Pista – 2 spoons

Raisins - 10

Cardamom powder – 1/4^th spoon

Milk – 4 cups

Sugar – 1 cup

Ghee

Procedure:

Heat a pan and add 1 spoon ghee.

When ghee is heated add finely chopped almonds, cashews, pista and raisins.

Fry until they are light brown and remove once they are done.

Heat a think bottomed pan and add the milk.

Once the milk starts boiling add sugar and cardamom powder.

When the sugar is dissolved add the roasted vermicelli.

Cook for 5-10 mins and then add the roasted dry fuits.

Remove from heat after 5mins.

Mirchi ka salan

Ingredients:

Green long chilli (used for bajji) – 10

Peanuts – 4 spoons

Sesame seeds – 2 spoons

Dry coconut powder – 1 spoon

Tamarind juice – 1/2 cup

Red chilli powder – 1 spoon

Turmeric – ½ spoon

Ginger garlic paste – 1 spoon

Onion – 1

Coriander powder – 1 spoon

Garam masala powder – 1 spoon

Cumin seeds – 1 spoon

Coriander leaves

Salt

Oil

Procedure:

Dry roast the peanuts, sesame seeds and dry coconut separately.

Allow them for cool and remove the peanuts skin.

Grind them to paste and keep aside.

Take the green chillies and slit in between. Remove the seeds inside it to reduce the spice.

Now take a pan and heat it. Then add oil in the pan.

Add cumin seeds once oil is heated. Later add onions to it.

When onions turn light brown, add ginger garlic paste and turmeric powder.

Fry for sometime when raw smell of ginger garlic is gone.

Now add the green chillies and fry for sometime.

When chillies are fried add the ground paste, tamarind juice, red chilli powder and salt according to taste.

Mix it thoroughly and allow it to cook for another 10-15mins.

Once the chillies are cooked remove from heat and garnish with coriander leaves.

Hyderabadi Chicken Dum Biryani

Everyone's most awaited biryani recipe is here finally :) I hope all are excited to try this once. I would really like to thank my friend Rahila who was good friend of mine during college time. She was the only one who thought me this recipe. And now people are so fascinated about my biryani. I feel so happy about it.

Ingredients:
1 cup - curd
Red chilli powder - 1.5 spoon
Salt - to taste
Ginger garlic paste - 1 spoon
Turmeric - 1/2 spoon
Coriander leaves - 1 cup
Mint leaves - 1 cup
Garam masala powder - 1 spoon
Chicken - 500 gms
Basmati Rice – 2 glasses
Bay leaves – 2
Shahi jeera – 1 spoon
Cloves - 2
Onions – 3
Ghee – 1 spoon
Saffron (or cooking color) – 1/4th spoon
Milk – 3 spoons
Lemon – 1 big
Oil
Garam masala powder preparation:
Shahi jeera - 1 spoon
Cloves - 4
Cardamom - 1
Cinnamon - 1
Pepper - 4
Bay leaves - 2

Procedure:
Clean and wash the chicken properly and keep it in a vessel.
Now add the curd, coriander leaves, mint leaves, ginger garlic paste, turmeric powder, red chilli powder, garam masala powder, salt and cloves.
Mix well and allow it for marination for 30 mins.
Wash the rice and soak for 10 mins.
Heat a vessel and add 3.5 glasses of water.
Add shahi jeera, ghee and bay leaves.
Once water starts boiling add the soaked rice.
When rice is cooked 3/4th keep aside.
Heat a pan and add 1/2 cup oil for frying onions. Once the pan is heated add the chopped onions.
Fry the onions until the onions are crispy. When the onions are done strain the oil and keep the onions in a plate with tissue paper for cooling.

In the same pan add the marinated chicken (add extra oil as you need).
When the chicken is cooked you need to layer it with rice and onions.

Remove half of the chicken from vessel and layer with little rice. Then now add the remaining chicken mixture and layer it with half fried onions.

Then add the remaining rice and the left over fried onions.

Now mix the saffron (or cooking color) in milk and spread it on the rice.

Then squeeze the lemon also on to the rice.

Lower the heat and close the lid tightly by covering it with dough or aluminum foil.

Remove from heat after 10-15 mins when the biryani is done.

Now the hyderbadi chicken dum biryani is ready. Mix it before you serve.

The best combination with it would be Mirchi ka salan and raita.

Wheat dosa

Ingredients:

Wheat flour – 1 cup

Onion chopped – 1

Green chillies – 2

Jeera – 1 spoon

Salt

Water

Oil

Procedure:

Add the wheat flour in a vessel and add water accordingly to make normal dosa batter consistency.

Add chopped onions, jeera and chopped green chilli and salt as per taste.

Heat a tawa and once its heat take a spoonful of batter and spread around on tawa.

Once the dosa is done on one side turn on other side.

And later remove from heat and serve with groundnut chutney.

Groundnut chutney

Ingredients:

Groundnuts – 1 cup

Tamarind pulp – 1 spoon

Green chillies – 2

Salt

Seasoning:

Chana dal – 1 spoon

Urad dal – 1 spoon

Cumin seeds – 1 spoon

Mustard seeds – 1 spoon

Curry leaves – 15

Dry red chillies - 3

Oil – 1 spoon

Procedure:

Dry roast the peanuts and remove the skin after they are cooled.

Grind the peanuts, green chillies and tamarind pulp to a paste by adding salt according to taste.

Heat a pan and add the oil.

Add cumin seeds and mustard seeds. Once they start popping add chana dal and urad dal.

When they start to turn light brown add dry red chilli and curry leaves.

Add the seasoning to the paste.

Aloo fry with coriander powder

Ingredients:

Aloo – 3

Coriander powder – 1 spoon

Red chilli powder – 1 spoon

Salt

Oil – 1 spoon

Procedure:

Heat a pan and add oil.

Once oil is heated add aloo and fry until they are cooked.

When the aloo is cooked add red chilli powder, coriander powder and salt.

Remove from heat once the aloo is cooked.

Tomato Chutney with peanut

Ingredients:

Tomatoes – 4

Peanut – ½ cup

Green chillies – 4

Coriander leaves – ½ cup

Mint leaves – ½ cup

Tamarind pulp – 1 spoon

Salt

Seasoning:

Chana dal – 1 spoon

Urad dal – 1 spoon

Cumin seeds – 1 spoon

Mustard seeds – 1 spoon

Curry leaves – 15

Dry red chillies - 3

Oil – 1 spoon

Procedure:

Dry roast the peanuts and remove the skin after they are cooled. Grind them to a powder.

Heat a pan and add tomatoes, green chillies, coriander leaves, mint leaves and tamarind pulp.

Cook until tomatoes are cooked and remove from heat once they are done.

Allow the mixture to get cooled.

Grind the mixture to a paste by adding salt according to taste.

Heat another pan and add the oil.

Add cumin seeds and mustard seeds. Once they start popping add chana dal and urad dal.

When they start to turn light brown add dry red chilli and curry leaves.

Mix the tomato and groundnut paste together and add the seasoning to the paste.

Tomato Chutney with coconut

Ingredients:

Tomatoes – 4

Fresh coconut – ½ cup

Green chillies – 4

Coriander leaves – ½ cup

Tamarind pulp – 1 spoon

Salt

Seasoning:

Chana dal – 1 spoon

Urad dal – 1 spoon

Cumin seeds – 1 spoon

Mustard seeds – 1 spoon

Curry leaves – 15

Dry red chillies - 3

Oil – 1 spoon

Procedure:

Heat a pan and add tomatoes, green chillies, coriander leaves and tamarind pulp.

Cook until tomatoes are cooked and remove from heat once they are done.

Allow the mixture to get cooled.

Grind the mixture to a paste by adding salt according to taste.

Heat another pan and add the oil.

Add cumin seeds and mustard seeds. Once they start popping add chana dal and urad dal.

When they start to turn light brown add dry red chilli and curry leaves.

Now add the seasoning to the paste.

Veg Noodles

Ingredients:

Carrot – 1

Beans – 10

Frozen green peas – 2 spoons

Capsicum – 1

Onion - 1

Noodles – 1 packet

Soya sauce – 1 spoon

Tomato ketchup – 1 spoon

Green chilli sauce – 1 spoon

Red chilli powder – ½ spoon

Ginger garlic paste – ½ spoon

Water – 1 glass

Salt

Oil – 1 spoon

Procedure:

Heat a pan and add oil. Add onions once the oil is heated.

Fry the onions until light brown. Add ginger garlic paste.

Then add the vegetables and fry until they are cooked.

Now add soya sauce, tomato ketchup, green chilli sauce, red chilli powder and salt.

Add water and boil for 5 mins.

Add the noodles after the water is boiled.

Cook until the noodles are cooked and remove from heat.

Dry fruit laddu

Ingredients:
Almonds - 1/2 cup
Cashews - 1/2 cup
Pista - 1/2 cup
Poppy seeds - 2 spoons
Walnuts - 1/2 cup
Raisins - 1 spoon
Dates - 1 cup
Ghee - 2 spoons
Grated dry coconut - 2 spoons

Procedure:
Chop the almonds, cashews, pista and walnuts.
Heat a pan and add 1 spoon ghee.
Roast the chopped almonds, cashews, pista, walnuts, dry coconut and keep aside.
Now add the dates in pan and cook until they are soft.
Remove from heat once they are done and allow them for cooling.
Now take a bowl and mix all the ingredients with left over 1 spoon ghee.
Now try to make lemon size balls with the mixture.

Mango pulihora

Ingredients:
Cooked rice - 2 cups
Grated mango - 1 cup
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Chana dal - 1 spoon
Urad dal - 1 spoon
Peanuts - 1 spoon
Curry leaves - 15
Green chillies - 3
Asafoetida - a pinch
Coriander leaves for garnishing
Oil - 2 spoons
Salt

Procedure:
Heat a pan and add oil.
After oil is heated add cumin seeds, mustard seeds, urad dal, chana dal and peanuts.
When dal turns to light brown add curry leaves, asafoetida and green chillies.
Now add grated mango and salt as per taste and mix thoroughly.
Cook until oil separates.
Remove from heat when it is cooked.
Now add the mix to the cooked rice and garnish with coriander leaves.

Chicken nuggets pulao

Ingredients:
Nuggets:
Chicken mince - 1 cup
Green chillies - 2
Onion - 1
Curd - 2 spoons
Ginger garlic paste - 1 spoon
Corainder leaves - 2 spoons
Oil - for deep frying
Breadcrumbs powder
Salt
For pulao:
Cooked rice - 2 cups
Jeera - 1 spoon
Ginger garlic paste - 1 spoon
Onion - 1
Turmeric - 1/2 spoon
Coriander powder - 1 spoon
Garam masala - 1 spoon
Red chilli powder - 1 spoon
Cariander leaves for garnishing
Salt
Oil

Procedure:
Grind the green chillies, onion and coriander leaves.
Take the chicken mince, add ground paste, salt, ginger garlic paste and curd.
Set the chicken mixture aside for 15-30 mins.
Heat the oil in a pan for deep frying.
Take lemon size chicken and flatten it like cutlet.
Roll in breadcrumbs powder and keep aside.
Repeat the same process for remaining chicken.
Once the oil is heated deep fry the chicken until cooked on medium flame.
Now heat another pan and add 1 spoon oil.
Then add jeera once it starts to splutter add onion.
When onion turns light brown add ginger garlic paste and turmeric.
Later add red chilli powder, coriander powder, garam masala and salt as per taste.
Now mix the cooked rice into this.
When the masala is mixed properly to the rice add the nuggets.
Cook for another 5 mins on medium flame.
Once it is done garnish with coriander leaves.

Instead of mixing it with pulao you can have only the nuggets as a snack with tomato ketchup :)

Tawa pulao

Ingredients:
Cooked Rice - 1 cup
Oil - 1 spoon
Cumin seeds - 1 spoon
Carrot - 1
Beans - 10
Tomato - 1
Onion - 1
Frozen (or boiled) green peas - 3 spoons
Pav bhaji masala - 1 spoon
Red chilli powder - 1/2 spoon
Turmeric - 1/2 spoon
Ginger garlic paste - 1/2 spoon
Coriander leaves - 1 spoon
Salt
water

Procedure:
Heat a pan and add oil.
Add cumin seeds and onion once oil is heated.
When onion turns light brown add ginger garlic paste and turmeric.
Later add chopped carrot, beans and green peas.
Once they are half cooked add red chilli powder, pav bhaji masala, salt and tomato.
When the vegetables are cooked add the rice.
Mix well and cook for 3mins and later remove from heat.
And garnish with coriander leaves.

Puliyogare

Ingredients:
Cooked Rice - 2 cups
Coriander seeds - 2 spoons
Red chillies - 8
Sesame seeds - 1 spoon
Methi seeds - 1/4th spoon
Tamarind - lemon size
Oil - 2 spoons
Salt
water
Seasoning:
Curry leaves - 15
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Urad dal - 1 spoon
Chana dal - 1 spoon
Peanuts - 1 spoon
Asafoetida - 1/4th spoon
Turmeric - 1/2 spoon
Dry red chilli - 2

Procedure:
Dry roast red chillies, coriander seeds, sesame seeds and methi seeds separately until you get nice aroma.
Allow them for cool and later grind them to powder with little salt.
Soak the tamarind in water.
Heat a pan and add oil.
Once oil is heated add cumin seeds, mustard seeds, urad dal, chana dal, peanuts, asafoetida, dry red chilli, turmeric and curry leaves.
When the dal turns light brown add the tamarind juice.
Add the ground powder and salt as per the taste.
Boil the paste until the oil separates.
Remove from heat when the paste is done.
Now mix the paste with the cooked rice.

Oats and couscous idli

Ingredients:
Oats - 1 glass
Couscous (or broken wheat) - 1/2 glass
Grated carrot - 1 cup
Green chillies - 1
Coriander leaves - 2 spoons
Water - 1/2 cup
Curd - 1/2 cup
Mustard seeds - 1 spoon
Salt
Oil - 1 spoon

Procedure:
Heat a tawa and dry roast the oats and couscous separately until you get nice aroma.
Then remove from heat and allow for cooling.
Heat another pan and add oil. Once oil is heated add mustar seeds, green chillies and grated carrot.
Once the raw smell of carrots is gone remove from heat.
Grind the oats to a coarse powder.
Now take a vessel and add the oats, couscous, curd, water, salt, corainder leaves and the seasoning.
Mix all the ingredients well and the batter consistency should be like normal idli batter.
Now take the idli plates and grease the plate with oil and pour the batter.
Pressure cook for 10 mins or until idlis are cooked and remove from heat once they are cooked.
Serve with any desired chutney.