Yellow Pumpkin Subji (Kaddu ki subji)

Ingredients:

Yellow Pumpkin : 2 cups (roughly chopped)
Methi seeds : 1 tsp
Cumin seeds : 1 tsp
red chilly : 1
Red chilly powder :1/2 tsp
Turmeric powder : 1/2 tsp
Jaggery : 1 tsp
Oil :1 tsp
Salt : to taste
Corainder leaves : for Ganishing

Method:

Heat oil in a pan,put methi seeds, cumin seeds, red chilly & saute.
Then add roughly chopped pumpkin & saute.
Then add red chilly powder, turmeric powder & salt.Mix well with the pumpkin.
When the pumpkin is half cooked, then add little water & close the kadai with a lid.
Also add jaggery at this stage.
Once the pumpkin is cooked & dried, then turn off the stove.
Garnish this with chopped coriander leaves & it's ready to serve.

This goes well with Rice/Roti.

Corn Paneer burji

Ingredients:

Corn kernels -1 cup
Paneer -1 cup
Milk -1/2 cup
Ginger -1 inch piece (finely chopped)
Green chillies 2
Hing -1/4 tsp
Jeera -1/2 tsp
Red chilly powder -1/2 tsp
Turmeric powder -1/4 tsp
oil
Salt
Coriander leaves

Method:

Take the corn kernels add 1/4 cup milk,then put it in a blender and  blend it coarsely.
Keep it aside.
Heat oil in a pan, then add finely chopped ginger & saute well.
Add green chillies and saute.
Then add jeera and saute untill it turns into light brown color.
 Add grinded corn to it & saute for 2-4 mins.
At this stage, add red chilly powder, hing ,turmeric powder & salt and mix well.
Then finally add grated paneer to this mixture.
At this stage, add the remaining 1/4 cup milk and allow it to blend it well.
Turn off the stove.
Garnish with coriander leaves.

This goes well with chappathi/paratha.

Bhindhi masala / vendaikai poriyal

Ingredients:

Ladies finger (slitted length wise): 1 cup
Tomato :1/2( roughly chopped)
Onion :1
Green chillies (slitted length wise):2
Turmeric powder :1/4 tsp
Red chilly powder :1/2 tsp
Jeera : 1tsp
Mustard seeds 
Urad dal 
Oil
Salt
Finely chopped coriander leaves for garnishing.

Method:

Heat oil in a kadai, then add mustard seeds, urad dal & cumin seeds.
Once the mustard seeds starts spluttering, then add chopped onions& saute well.
Then add bhindhi to this mixture & saute well.
Add green chillies, turmeric powder, red chilly powder & saute.
At this stage, add roughly chopped tomatoes & mix well.
Once the bindhi is cooked 50% , then add little water to this.
Wait, until it's dried (no water), then turn off the stove.
Garnish with coriander leaves.
Bhindhi masala is ready to serve.

It goes well with roti/rice.

Suseiyam/Seiyam using Idly batter

Ingredients:

Bengal gram dal - 1 cup
Jaggery - 1 cup
Cardamom - 4 or 1 tsp
Idly Batter - 1 cup
Oil - for Deep fry

Method:

Soak the channa dal for 1-2 hours.
Cook the dal in pressure cooker. Drain all the excess water.Keep it aside & allow it to cool.
Then add the powdered jaggery & cardamom to this dal.
Grind the dal + jaggery + cardamom mixture without adding water in the blender/mixie.
Heat this mixture for few min. and let it cool to room temperature.
Make this misture into small lemon size balls.
In a bowl, take idly batter (not fermented for more than 8 hrs).
Heat oil in a non-stick kadai.
Once the oil is ready for frying, then take a ball of channa dal mixture and then dip it into the idly batter & put the same into the oil & deep fry.
Once it's deep fried, then suseiyam is ready to serve.

Note:
We always use maida/all purpose flour & sometimes use wheat flour.
But I have tried with Idly batter & it comes out well...
One important point is the idly batter should not be sour one.

Cauliflower Rice

Ingredients:
Cooked rice 1 1 cup
Cauliflower - 1
Onion - 1
Green chillies - 2 (adjust to ur spice level)
Scrapped coconut - 2 tsp
red chillies -2
Mustard Seeds - 1tsp
Urad dhal - 2 tsp
Bengal gram dal - 4 tsp
Toor dal - 4 tsp
Curry leaves
Coriander leaves

Method:

Heat oil in a kadai, then add mustard seeds & allow them to splutter.
Then add red chillies, curry leaves,  urad dal, bengal gram dal & toor dal.
Saute until the dals become light brown color.
Then add onion, green chilies & saute.
Once the onions become tranparent, then add chopped cauliflower , scrapped coconut to this & saute.
Once the cauliflower is cooked then nice aroma will come.
At that stage, add cooked rice and salt.
Mix well & fry for few mins.
Garnish with finely chopped coriander leaves.
Cauliflower rice is ready to serve.

Idly fry/ Fried Idly

Ingredients:

Left over idly - 2
Chopped capsicum -1
Finely chopped onions -1
Finely chopped spring onions -1
Turmeric powder -1/2 tsp
Garam masal -1 tsp
Red chily powder - 1-2 tsp (adjust to ur spice level)
Chopped spring onion
Ginger garlic paste
Tomato sauce
Soya sauce - optional
oil
salt

Method:

Cut the idly in lengthwise cubes.
Heat oil in a pan, & then deep fry the idlies in the oil. It should be golden brown color. It should resemble the french fries..
Heat oil/ghee in a kadai, then add onions, capsicum, red chilly powder,turmeric powder,ginger garlic paste, spring onions, garam masala & salt.
Saute this mixture for 2-3 mins.
Then add little tomato sauce & saute.
At this stage, if u want u can add soya sauce.this is optional...
Then finally add the fried idlies to this & mix well gently.
Garnish with coriander.
Idly fry is ready to serve...

Ribbon Pakoda /Nada Pakoda

Ingredients:

Rice Flour   - 2 Cups
Bengal Gram Flour/Besan - 1 Cup
Red Chilli powder - 1 Tsp (adjust to ur spice level)
Butter - 1/2 Cup (if u r health consicious, then use little butter)
Hing A Pinch
Salt To Taste
Oil For Deep Frying

Method:

Mix all the ingredients in a bowl..ie) mix rice flour, gram flour, red chilli powder, salt, butter and hing in a bowl.
And then add water and make the flour into a dough. It should be somewhat similar to chapati dough.
Heat oil in a heavy bottomed pan/non-stick kadai.
Once the oil is hot, then take one hand full of dough in a ribbon pakoda mould.
Squeeze the dough into the oil directly. If you are a beginner, then you can squeeze the dough in a plate & then transfer it into the hot oil.
Deep fry the ribbon padoka in low flame until it turns into golden brown color.
Take the pakodas from the oil and place it in a plate with tissue paper in order to remove excess oil and allow it to cool.
Store it in a air tight container and serve.
The delicious ribbon padoka/Nada is ready to serve.

Note:
To check whether the oil is ready for frying, take a small piece of dough and put the same into the  oil.
When the dough raises immediately means, the oil is ready for frying.

Cauliflower masala

Cauliflower masala

Ingredients:
Cauliflower : 1
Tomato : 2
Ginger : 2 inch piece (finely chopped - length wise)
Green chilies : 2-3
Ginger paste : 1tsp
Red chilly powder : 2 tsp
Turmeric powder: 1tsp
Jeera : 1-2tsp
Lemon juice : 1 tsp
Coriander leaves
Salt
Oil

Method:
Cut the florets into small pieces.
Take a bowl of hot water and add the florets into it.also add 1/2 tsp turmeric powder & salt.
Heat oil in a kadai, then add jeera & saute.
Then add slitted green chillies & ginger paste and sprinkle 1 tsp of water. Saute them for a few mins.
Add cauliflower, 1 tsp turmeric powder, 1 tsp red chilly powder & salt.mix them weel & saute.
Close the kadai with a lid & cook the cauliflower...in between stir themixture.
Once it's half cooked, then add roughly chopped tomato to this mixture andsaute well.
Add little water & close the lid of the kadai & cook.
At the end of the stage, add chopped & vinegar soaked ginger to this & mix well.
Turn off the stove and 1/2 lemon juice to this.
Garnish with finely chopped coriander...
Cauliflower masala is ready to. Serve with rice..

Patta matter

Ingredients:

Roughly chopped cabbage : 1 cup
Mutter :1/2 cup
Finely chopped ginger : 1 tsp
Finely chopped garlic:2 tp
Green chillies:1K
Red chilly powder:1 tsp
Garam masala:1 tsp
Turmeric powder :1 tsp
Mustard seeds :1 tsp
Salt
Oil

Method:

Heat oil in a pan, add mustard seeds. Once it started sputtering, then add finely chopped ginger, garlic & saute for few secs.
Then add roughly chopped cabbage (1 cup) & green peas & toss well.
Once it's semi cooked, then add chopped green chillies, red chilli powder, turmeric powder, garam masala & salt and fry for few secs.
Add very little water in order to mix the masala well..
Fry/saute the ingredients untill all the water is obserbed.
Turn off the stove & garnish with chopped coriander leaves..
Ur patta mutter is ready to serve.
This goes well with rice/roti...

Cucumber raitha

Ingredients:

Grated cucumber - 1
Curd withou water -1 cup
Crushed pepper -2tsp
Salt

In a bowl mix the grated cucumber, then add crushed pepper, salt & curd..mix well..
Garnish with finely chopped coriander
Cucmber raitha is ready to serve.

This goes well with fried rice/ fried idlies etc...