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Chilly Parota

Chilli parota, one of my real favorite recipe, This is the one i wish to order if i go to any restaurant. I prepared this dish for dinner.Its really very yummy.
Ingredients
Parathas - 3 (I use the ready made layered parathas)
Ginger-Garlic paste - 1tsp
Green Chilly - 2
Green peas- 3 tsp
Onions - 1 medium
Tomatoes - 1 medium
red/green bell pepper - 1/2cup
chalna - 1cup (you can substitute with chilli, corriander and cumin powders in equal ratio along with 1/4 tsp cinnamon powder)
Black pepper - 1/2 tsp
cumin - 1/2tsp
Method
Heat oil in a large wide pan and add the pepper, cumin, curry leaves allow to splutter.
Then add green chilly, onions, tomato, spring onion, bell pepper and green peas.
Once you feel the nice aroma, add chalna and cook for a few mins.
Before the paste becomes completely dry add the shredded parathas, salt and fry until the parathas are well mixed.
Finally add a few coriander leaves and mix well.
chilly parota ready to serve. You can serve it with yogurt with onion.

Kolukattai

Every year for Vinayaka chathurthi, we will make kolukattai recipe. This recipe is very easy to make and tasty too. We can use ready made rice flour available in Indian grocery store.
Ingredients:
Rice flour - 1 cup
Oil - 1 tsp
Salt to taste
For filling :
Jaggery - 1/2 tbsp grated
Cardamom powder - 1/2 tsp
Oil - 1 tsp
Sesame seeds-50 gm
Potukadalai-1/4 cup
Coconut grated-1/4 cup
Method
First fry sesame seeds and then grind the potukadalai and sesame seeds like powder.
Heat tsp of ghee and add grated coconut and fry till it becomes dry
For stuff add grated jaggery ,grounded powder and fried coconut.
Take a cup of rice flour and add salt to it and luke warm water to it and form a dough. Dough should be little soft.
Grease your hands with little oil and take a lemon size flour dough and flatten them with your hands to a little circle. Now place a tsp of stuff filling in the center and seal all the edges.
Finally place all the kolukattais in the idly cooker and steam it for about 10-15 min.
Kolukattai is ready to serve.

Cabbage Chutney

Cabbage is rich in vitamin k.Most of the people hate cabbage for its odour.When cabbage chutney is prepared,the dish is really out of its odur but still remains healthy.This is used as a side dish for idlis,dosas or can be taken with plain rice.
Ingredients
1 medium sized cauliflower.
asafoetida(pinch)
3 Red chilly
2 tsp urad dhal
2 tsp jeera seeds
2 tsp coriander seeds
1/2 cup coconut grated
1/2 tsp tamarind paste
2 tsp salt
oil
Method
First chop the cabbage into fine pieces.
Boil chopped cabbage in water until they are tender or pressure cook for one whistle.
Now,heat oil in a frying pan and fry black gram dhal and red chillis till the black gram changes color.Remove from heat.
Now, add the fried dhal-chilli mixture,tamarind,grated coconut,salt,asafoetida to the cooked cabbage and grind without adding water in a mixer-grinder to make a thick paste.
Serve with idlis,dosas,chappathis or plain rice.

Beetroot Pachadi

Beet root has natural property of cleaning the kidneys and gall bladder.It is used traditionally as a blood building food .It is particularly rich in Vitamin C, calcium, phosphorus and iron .It very tasty to eat.
Ingredients
Beetroot(grated) - 2 cups
Ginger(grated) - 1 1/2 tsp
Onion(medium) - 1 no(finely chopped)
Mustard seeds - ¾ tsp
Curry leaves - 1 spring
Green chillies(split) - 2 nos
Curd - 2 cups
Oil - 1 - 2 tbsp
Salt - As required
Method
Heat oil in a pan.Splutter mustard seeds.
Add onion and green chillies and sauté the onions, till they become translucent.
Add the grated beetroot, ginger, curry leaves and salt and fry, till the mixture is dry and beetroot is fully cooked.
Remove from flame.When the mixture has become slightly cool, add curd. You can adjust the consistency by adding more curd.
If you prefer the pachadi to have a thin consistency, you can use a mixture of buttermilk and curd.

Mushroom Briyani

A mushroom is the fleshy,spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom,Agaricus bisporus.Indian mushroom recipes are very popular. Try our easy mushroom recipes.
Ingredients

Mushroom -2 cups
Bashmati rice-3 cup
Onion-1
Tomato-2
Green chilly-4
mustard seeds-1/2 tsp
garlic pods-10
ginger 1/2 inch
Tumeric powder-1/4 tsp
chilly powder-1 tsp
Bay leaves
fenugreek seeds-1/2 tsp
clove-5
caradmom(few sticks)
mint leaves(few)
coriander leaves(few)
curry leaves(few)

Method

Grind green chilly,ginger,garlic to a fine paste.
Meanwhile soak the rice for 10-15mins.
In a pressure cooker add the ghee and oil.After it is heated add cloves,cinnamon,
cardamom and bay leaves.Fry for 2-3mins
Add onions and fry till golden brown.Now add the sliced mushrooms fry till they are cooked.
Add the paste till the raw smell goes followed by the tomatoes.Let it cook till the tomatoes get mashed.After that add mint leaves and coriander leaves.
Add the rice and mix them well so that the rice grains are well coated with oil.Doing this
will make the rice grains from sticking.
Add water and salt.Leave it to boil,when the water is almost absorbed close the lid.
Mushroom briyani is ready.taste is very yummy.

Rava Ladoo

Ingredients
Semolina(Rava/Sooji) - 2 cups Ghee - 3/4 cup Sugar - 2 cups Cashews(halved) - 15 nos Raisins(Onakka munthiri) - 15 nos Cardamom(Elakka) - 4 nos (powdered finely)
Method
Heat 3 tbsp of ghee in a nonstick pan.Add rava and stir till the rava is light brown.Allow it to cool.
Powder rava and sugar and cardamom powder in a mixie so that it blends easily. Keep this aside.
Fry cashews and raisins separately in ghee and keep them aside.
Add to the rava-sugar mixture.
Make small balls by pouring ghee slowly.
Shape into tight laddoos(small round balls).
The laddus can be stored in an airtight container
for a few days.