Poori & Mushroom Gravy..

POORI

Ingredients:

• Wheat Flour  -  1 cup or Maida (All purpose flour)
• Salt
• Oil  for frying
• Water - 1/4 cup

Method:
                      Take the flour in a bowl  ,add salt & give a mix .Now add water little by little & make it to a soft dough ,knead it well ,the dough should not be too sticky or too dry  make it to a soft dough .In the mean time  heat oil in a kadai . Now knead the dough little again & make it to small balls & dip slightly in the hot oil &  roll it to a round shape ( shape is ur wish ) . Repeat the process to roll all the balls. Now put the rolled shaped poori into the hot oil , it will puff  up immediately , if not slightly pour oil over it with a spatula ,then it will swell up , flip it & cook on the other side till light brown ....Pufffy poori's are ready to taste .........

MUSHROOM GRAVY

Ingredients

• Mushroom - 1 cup
• Onion - 1/2 cup
• Tomato  - 1 small
• GingerGarlic paste - 1/4 tsp
• Fennel Seeds(Sombu )- 1 pinch
• Green chilles - 2 nos
• Chilli powder - 1/2 tsp
• Chicken Masala - 1/4 tsp
• Coriander leaves
• Curry leaves - 5 to 10 nos
• Salt to Taste

Method:

Wash & clean the mushrooms , chop it to medium pieces. Heat oil in skillet , add fennel seeds, chopped onions & sautee for just 5 mints ,then add chopped tomatoes & stir well .After 3 mins add ginger garlic paste & sautee it well.Add green chillies , chilli powder, chicken masala & stir welll until the raw smell goes . Add the sliced mushrooms to it & stir well. Add curry leaves ,salt & litte water & close it with a lid & cook for 5 to 6 mints..One of the quick & easy to cook vegie is  mushroom, so with in 15 mins this gravy is ready to eat.. .. Garnish with coriander leaves...

PriRaj

Onion Dosa & Simple Tomato Chutney

Hi Friends ,
This is my post to Shama Nagarajan 's FIRST COOKED FOOD EVENT --AUG'09 To tell u honestly i don't remember my first cooking . Actually before marriage i will help my mom in kitchen(yedupude) & will watch & learn her cooking ..... Basically i have more interest in cooking , crafts & trying out different new things.... all this interests came from my mom , actually she is very interetsed in trying out new recipes , crafts etc.. Anyway i will cook before marriage & have tried this onion dosa & chutney which came out good & my mom ,dad ,sis,bro encouraged me a lot .But seriously started cooking & experimenting after marriage ,truly it came out well ...as per my mom & mother-in-laws training .....My hubby will always encourages & tell me the mistakes i have done. It helps me a lot to correct my mistakes next time .......He is the Best encourager as well as a Best critic ......In my cooking experience i have tried out many dishes ,but that time i don't know about blogging , so i missed this opportunity ...Ok anyway now i started to share my cooking experience with u guys......Feeling happy about the encouragements from all u guys......Thank u ......

Ingredients:

Onion Dosa Preparation:

1. Dosa Batter - 1 cup


2. Onions (finely chopped) - 1 no


3. Coriander Leves - 2 to 3 twigs


4. Green Chillies - 1 or 2 nos


5. Salt to Taste
6. Oil

Method:

First finely chop the onions & to that add the chopped green chillies , coriander leaves,little bit salt & mix all together well & keep it aside . Heat a flat pan (dosa thava)in a medium flame for about 5 mins & then apply little oil to that heated pan & then pour tbsp of the dosa batter on the flat pan & immediately spread it evenly in a cicular shape. Now spread the onion mixture on the uncooked side of the dosa & wait for few seconds & then turn over the dosa & again smear some oil & cook in a medium flame ( do not keep high flame ,becoz onions will get burnt more) .Onion dosa is ready to serve with tomato chutney , coconut chutney ......

Tomato Chutney Recipe:

Ingredients:

1. Tomato (large) - 1 no


2. Onion - 1/4 no


3. Garlic - 1 no


4. Fennel seeds/sombu - 1 tsp


5. Dry Red Chilli - 2 to 3 nos


6. Curry Leaves - 4 to 5 nos


7. Mustard Seeds - 1/2 tsp


8. Urad dal - 1/2 tsp


9. Red Chilli pOwder - 1/4 tsp


10. Oil - 1 to 2 tsp


11. Salt to taste

Method:
Wash & cut each tomato into 4 pieces & grind the pieces of tomato ,onion,garlic, 1/2 tsp fennel seeds/sombu ,dry red chillies,salt into a smooth paste .Do not add water while grinding . Heat oil in kadai ,to that add mustard seeds & allow it to splutter & then add 1/2 tsp of fennel seeds , urad dal ,curry leaves & fry it for 1 min .Now add the grinded smooth paste to this & add little bit of water & red chilli powder(depends on ur spicy) & check for salt & cook for about 8 to 10mins until the raw smell goes from it , keep the stove in a medium flame . This goes well with dosa,idly ......

Preparation of Dosa Batter:

Ingredients:

1. Raw or boiled Rice or Idly Rice - 2 cups
2. Urad dal - 1/2 cup to 3/4 cup

Directions:

If want u can add fenugreek seeds - 1 tsp ( i won't add it mostly ) even though the idly & dosa will come very nice ....

Wash the rice & urad dal & fill it with enough amount of water & soak overnight. Now drain the water from it & first grind the urad dal to a smooth paste by adding required amount of water to it . Then secondly grind the rice to a smooth paste(by adding required amount of water) & then mix them both together well in a large bowl by adding salt to it . Now leave the batter to ferment overnight or 7 to 8 hrs . After the fermentation stir the batter well & take 2 cups of the batter in another bowl ( add water if required)& now its ready to make dosa's .In the same batter u can make idli's also .......

Sending this to Shama Nagarajan 's FIRST COOKED FOOD EVENT --AUG'09 .

Rava Upma

Ingredients:

1. Rava - 1 cup
2. Onion(finely chopped) - 1/2 cup
3. Green Chillies - 1 or 2 nos
4. Mustard - 1/2 tsp
5. Urad Dal - 1 tsp
6. Channa Dal - 1 tsp
7. Curry Leaves - 5 to 6 nos
8. Cashewnut - 6 to 7 nos
9. Raisins - 5 to 6 nos
10. Coriander Leaves
11. Water - 2 cups
12. Oil Or Ghee - 1 or 2 tbsp
13. Salt to Taste

Method:
Roast the rava in a frying pan on a medium flame, till the color changes slightly with a nice aroma(don't roast more & allow it to brown ). Keep this aside .Heat oil or ghee in a skillet or pan & to that add the Mustard seeds & allow it to splutter ,then add the urad dal ,channa dal followed by cashews ,raisins & saute for 2 mins .Then add the chopped onions , green chillies ,currry leaves ,coriander leaves & saute untill onions turns tender. Now add the 2 cups of water , salt & allow it to boil. While the water is boiling, turn the heat low & pour the roasted rava slowly into the hot water with a simultaneous stirring . Stir constantly ,thoroughly without any lumps . Now cover it with a lid & cook for 8 to 10 minutes in a low flame . In the middle give a stir & close it again . If want add ghee in top & give a stir & serve it . Enjoy it with ur favorite chutney, sambar ,sugar ,pickle. ........

Methi Leaves Paratha

Ingredients:

1. Wheat Flour - 3 cups
2. MethiLeaves - 1 small bunch
3. ChilliPowder - 1/4 tsp
4. CuminSeeds - 2 pinch
5. Oil
6. Water
7. Salt to taste

Method:

Wash the methi leaves and cut them to small pieces. Heat oil in a pan and add the cumin seeds, when the seeds start to splutter add the chopped methi leaves along with salt and chilly powder. Cook it with stirring it occasionally until the leaves and stem (if you have included them) are soft. If want u can add garam masala and remove from the stove. Allow it to cool. Add the cooked methi to the wheat flour along with some water, salt . You can also add oil & start kneading . Knead to form a firm dough. Roll them into parathas & cover them in oil for 1/2 hour to 1 hour . You can lightly smear oil on the surface of the dough to keep it from drying. U can make the parathas when u r ready to eat .Cook them on a griddle, applying oil on each side & cook the paratha on both sides until they get cooked well. Taste the Parartha with chicken gravy, raitha or any gravy u like.....

Ven Pongal & Ulluntha Vadai

VenPongal

Ingredients:

1. RawRice(pachai arisi) - 1 cup

2. Moong Dhal(SiruParupu) - 3/4 cup

3. Black Pepper( milagu) - 1 1/4 tsp

4. Ginger (minced) - 1 tsp

5. Asafoetida - 2 tsp

6. Cumin Seeds - 1 tsp

7. Ghee - 5 tbsp

8. Salt to taste

9. Curry Leaves - 5 nos

10. Cashews - 10 nos( if want add extra)

11. Water - 5 cups

Method:

Wash and soak Raw Rice and Moong dal(siru parupu)) for at least 1/2 hour. Cook rice, moong dal with little salt & 5 cups of water for up to 4 to 5 whistles in a pressure cooker. . When steam releases from the cooker, open and transfer the content to a bowl .Or else take the pressur cooker with little water & keep the rice dhal bowl inside & cook it for 4 to 5 whistles.. Heat ghee in a small pan, splutter cumin seeds, black pepper (milagu) , curry leaves and ginger. While its still hot add the cashews and fry till golden. Add this to the cooked rice dhal mixture along with salt, asafoetida and 1/4 cup ghee. Mix well to blend and serve it hot with vada, chutney and sambar.

Ulluntha Vadai
Ingredients:

1. Black Gram(ullunthu) - 1 cups


2. Onion(finely chopped)- 1/4 cup


3. Ginger -


4. Green Chilli - 1


5. Asafoetida - 2 pinch


6. Currry Leaves - 10 nos


7. Coriander Leaves - 1 stk


8. Salt to Taste


9. Oil For Frying - 4 to 5 cups

Method:
Soak the urad dal in water for 1 to 2 hrs . Wash & drain the water. Grind it to a thick paste with some salt (if want u can sprinkle water).Grind the ginger along with the urad dhal. In the mean time chop the onions ,green chillies,coriander leaves, curry leaves & keep it ready . After you grind the dal, add the dough to the chopped onion, green chillis, curry leaves & coriander and mix it well. In a pan heat the oil. When the oil is warm,on a wet cloth place little dough and make round balls with a hole in the center. Put it in the oil and fry till golden brown. Serve hot vada with coconut chutney or ginger chutney or Sambar.

Puttu

got this recipe from my Mom

Ingredients:

1. Rice Flour - 1 cups

2. Shredded Coconut - 1 cups

3. Water - 1/2 cup

4. Salt - 2 pinch

5. Ghee

Method:

First fry the 1 cup rice flour in a frying pan without any oil in a medium flame ,till the flour gets evenly heated .Then allow it to cool for 5 to 10 mins .Now take the flour in a bowl & add salt to that & sprinkle 1/2 cup water (if want u add extra water ) lightly & rub the flour with ur hand mildly & continue this process till the flour fully gets moisture & soft like puttu maaavu consistency . If u have the puttu kozhal u can keep the puttu in that with the shredded coconut .first put coconut in the kozhal & then puttu flour & again coconut & continue simaltaneously.If u not having puttu kozhal means u can put the whole mixture in silver bowl & keep in pressure cooker & do not put the whistle .Just leave it for 10 to 15 mins.Serve it with Ghee & sugar.some will match with appalam,bananna & also spicy gravy......