CHAPPATHI NOODLES BY ZAINUL ABID

Chapathi Noodles Recipe -
Ingredients
Chapathi - 4
Onion - 1 chopped lengthwise
Cabbage - 1/4 cup(tightly packed)
chopped lengthwise
Carrot - 3 tbsp sized chopped
lengthwise
Capsicum - 2 tbsp sized chopped
lengthwise
Garlic - 5 pods chopped finely
Pepper powder - 1 tsp
Soya Sauce - 1/4 tsp
Tomato sauce - 2 tsp
Salt - to taste
Cooking oil - 1 tbsp
Method:1. Chop all the veggies
lengthwise and keep aside.Stack the
2-3 chapathis and cut into four
squares.I used my kitchen scissors ,
but you can use a sharp knife too.
2. Then cut each quarter into 2 as
shown in the pic. Then cut along thin
strips lengthwise.
3. Heat oil, add onion and garlic
saute until browned. Now add carrot
and cabbage, saute them till raw
smell leaves, saute in medium high
flame keep sauteing to avoid
burning.Then add capsicum and
saute for a minute.
4. Then add soya sauce, tomato sauce
and pepper powder , mix well. Add
required salt.Now add the chapathi
strips and mix well.
Simmer for 2mins, give a quick stir
and switch off.This is the best
chapathi leftover idea I have found
over the years.
Sometimes I just add sambar powder,
coriander powder and make it
indianised.

Milk peda - Anuradha

Ingredients :-
Sweet condensed milk - 1 tin...
Ghee - 200 gms
Milk powder - 600 gms
Cardamom powder - 1 tsp
Saffron thread - 5-6 threads
Pistachios - 10 - 15

Method :-
Soak the saffron threads in the milk and keep it ready. Heat a non stick pan with ghee and and the condensed milk to the pan. Stir it till the condensed milk and the ghee gets incorporated. Then add the milk powder and keep stirring till the peda mixture starts to get thicken. When the mixture gets thicken..add the milk with saffron threads to the pan. Stir it till the whole mixture gets thicker and fluffy and roll like a ball without sticking on the sides of the pan. By this time we can notice that the colour of the peda mixture changes from white to ivory yellowish colour..remove the pan from the flame add the cardamom powder (optional)and allow it to cool till you can hold it in your hand. Take a lemon sized mixture and make a smooth ball and using your finger just press a little in the middle to make a small impression. Fix a pistachio in the middle and repeat this for the entire peda mixture.
You will be getting 30 to 35 milk pedas Enjoy friends

Samosa Fin wheels - Anuradha

For the fillings :-...
Boiled potatoes - 2 nos. (BIG)
Red chilli powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala - 1 tsp
Aamchoor powder or mango powder - 1 tsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Salt to taste

For the dough :-
Maida or wheat flour - 250 gms
Salt , water , oil as usual to make a chappathi dough
Method :-
Take the flour in a bowl and add salt and water to make a smooth dough. Add little oil and knead it for a couple of minutes and cover the bowl with a lid and keep it aside for 15 - 20 minutes.
Peel the potatoes and add the rest of the items given under the heading 'For the fillings' and mash them well. After 20 minutes divide the dough in to 4-5 equal portions. Take a portion of dough and dust it in the flour and roll it using rolling pin then take a portion of fillings and apply on the rolled dough leaving space in the corners. Apply water to the corner of the chappathi and start rolling it. using a rolling pin, gently flat the rolled dough with fillings and chop then into 2- 3 inches pieces. Take the chopped piece and press the open side gently to make it look like a oval shaped so that the inner fillings will look like a pinwheel. Heat the oil in a frying pan to fry the chopped pieces. The oil should be heated in a low flame so that when u drop a chopped piece..it should raise only after a few seconds and not immediately. Gently drop the chopped pieces in the oil and allow it to deep fry ...flip the pieces and fry the other sides too...when the bubbles starts reducing...remove from oil and place it in tissues to drain the excess oil. Repeat the process....You can get about 15 samosa pinwheels. Serve hot with green chutney or tomato sauce

Rawai fish fry - DKB

Marination Ingredients
1/2 lb Fish
2 tsp Ginger Garlic Paste...
1/2 tsp of Finely Chopped Green Chilies
1 tsp Vinegar
1 tbsp Chopped Coriander Leaves
Masala Ingredients
1/4 tsp Turmeric Powder
1 tbsp Red Chili Powder
1/2 tsp Garam Masala
1/2 tsp Cumin Powder
1 tsp Coriander Powder
Salt to Taste
2 tbsp Rice Flour
2 tbsp Sooji or Rava
Method
To marinate fish
Wash and pat dry fish.
Cut fish in about 2" long cubes.
Now take ginger garlic paste, green chilli, vinegar, coriander leaves, salt in to mixing bowl.
Put fish pieces in the above marinade, mix fish very well.
Cover and allow it to rest for 10 mts.
Fish Fry preparation
Now take all dry masala in to a bowl.
Mix turmeric powder, coriander powder, cumin powder, chilli powder, garam masala, salt.
Mix above ingredients very well.
Now in a separate dish mix rice flour and sooji well.
Now take marinated fish and rub it well in dry masala powder. Give that a good coating of masala.
Then again coat masala fish in sooji and flour mixture.
Heat oil in a pan, and shallow or deep fry fish till it gets good golden color.
Serve hot with mint chutney!

Tips
Use fish of your choice like Tilapia, mackerel, pomfret...
Adjust the spices to your taste.
Make sure the fish is completely dry before you add that and marinate.

Sabudhana Kichdi

Sabudana (javvu arasi) also known as Tapioca makes a great Khichdi. This recipe is mildly spiced and peanuts give it a light crunch. Tapioca khichdi is great for breakfast or as a snack and it tastes delicious.
This is a great gluten free dish.
Recipe for 3 to 4.
...

Ingredients:
1 1/2 cups tapioca (sabudana)
1/2 cup broken raw peanuts (mungfali)
1/2 cup green peas (hari matar)
2 green chilies sliced long ways
3 tablespoons oil
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/4 teaspoon turmeric (haldi)
1 teaspoon salt adjust to taste
1 tablespoon lemon juice
About 2 tablespoons finely chopped cilantro (hara dhania)
Method:
Gently wash then soak tapioca (sabudana) in about 1/2 cup of water for 6 to 8 hours.
Roast the peanuts on medium heat, until they are lightly brown. Keep aside.
Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away then oil is ready.
Add cumin seeds and mustard seeds after seeds crack add green chilies and stir for a few seconds.
Next add the green peas and stir fry until peas are tender.
Add the soaked tapioca (sabudana) and stir fry for 3 to 4 minutes ,
Add turmeric, and salt and stir fry on medium heat continuously until tapioca (sabudana) becomes translucence, looks like pearls. Stir gently and making sure tapioca doesn’t get sticky and stuck to each other. This should take about 6 to 7 minutes.
Add peanuts, lemon juice and cilantro (hara dhania), stir gently.
Serve hot and ENJOY!
Tips:
To save time soak the tapioca in warm water for about 2 to 3 hours water should not be hot.
If you don’t stir continuously tapioca will stick to each other.

Kothambir Kadi - DKB

Ingredients:
4 Bunches of Coriander
2 cups Chickpea Flour...
4 Green Chiilies
4 cloves of Garlic
1 tsp Cumin Seeds
1/4 tsp Turmeric powder
1 tbsp Sesame Seeds
Pinch of Baking Soda
Method
Separate out coriander leaves from it stem.
Then wash coriander leaves very and and drain off all excess water from that.
After coriander leaves are dried off, chop them finely.
Put together garlic, chillies, cumin seeds in to blender and grind to make coarse paste.
In to chopped coriander leaves add besan, baking soda, chilli paste, turmeric powder, sesame seeds and mix well.
Add spoonful of water at a time to make it in to soft dough.
After dough is formed, divide that in 2 equal balls.
And roll that in to oblong shape.
Put coriander rolls in to pot and steam them for 20 mts.
After 20 mts, take out the steamed roll and allow them to cool down.
After that cools off, cut them in to small 1/4" discs.
Shallow fry or deep fry Kothimbir Wadi as per your choice.
Tips
Add small amount of besan and water at a time.
You can freeze these vadis and it stays good up to 3 months

Sabji Capsicum Besan - DKB

Ingredients:
2 Capsicum finely chopped
4 Green Chillies sliced in to long pieces...
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
1/4 tsp Turmeric powder
Salt to taste
1 tsp red Chilli powder
2 tsp Corriander leaves finely chopped.
4 tsp Oil
6 tsp Gram Flour (Besan)
Method
Put pan on a medium heat and pour oil in it. when the oil is hot add mustard seeds. Once mustard seeds sputter add cumin seeds. Than add turmeric powder and green chillies.
Now add Capsicum to it and mix it well. Let it cook for 7 to 8 minutes without putting lid over it.
After capsicum is cooked sprinkle Gram Flour little by little. Don't add all the besan at the same time.
Add salt to tsate. Then add red chilli powder and mix it well. Now cover it with lid and let it cook on a small flame for 5 minutes.
Garnish it with Coriander Leaves.See More

Stuffed baigan masala - DKB

Stuffed baigan masala
Ingredients:
6 tiny eggplants
3 onions finely chopped...
1tsp red chilli powder (Deggi Mirch Powder)
1/2 tsp garam masala
1/2 cup roasted peanut powder
salt to taste
4 tsp oil
2 tsp Coriander leaves finely chopped
1 cup water
Method
Method
Wash the eggplants, dry it and make a slit through the middle of the eggplants. Keep them in the water so that it will not change its colour.
Filling: Take onions, add red chilli powder, garam masala powder,salt to taste, roasted peanut powder and mix it well. Add 2 to 3 tsp of water in this mixture just to bind oil spices together.
Now stuff the filling in to the slits of eggplant. Rest of the masala keep it aside.
Heat oil in a nonstick pan. Once oil is hot add the leftover masala in oil. Fry it well till the oil starts loosing out from the spices.
Now add stuffed baingans in the masala and mix it well. Cover it and cook it for at least two minutes.
Add water to it. You can adjust the consistency of the water accordingly as much thick or thin gravy you want.
Put the cover and let it cook for 7 minutes. Now turn the eggplants and again cook it for another 7 minutes.
Delicious stuffed baigan is ready. Garnish it with coriander leaves.

Fry the masala til oil starts loosing out.
Keep stirring it continuously to avoid sticking of masala to the pan

poha chivda or avval mixture- DKB

1. first measure and take all the ingredients and keep them in individual bowls or plates.
2. rinse the cashews, raisins (my habit to rinse both of these every time) and curry leaves. dry them in a clean kitchen towel.
...

3. heat oil till its moderately hot in a kadai. take half of the poha first in the sieve. immerse the fine sieve ladle in the hot oil and fry the poha till they expand and become crisp. don’t brown the poha. i have used red poha.
4. for even frying you can stir with a spoon.
5. remove and drain the poha on a plate lined with paper towel.
6. same way take the roasted chana and fry in the oil till they become crisp. just for some seconds as they are already roasted.
7. drain on another plate lined with a paper towel.
8. same way fry the peanuts till crisp and crunchy.
9. drain them too.
10. fry the cashews till light golden
11. drain the cashews too.
12. next come in the raisins.
13. just fry till they become plump and swell. don’t fry more as they become dense and chewy.
14. drain the plump raisins.
15. fry the curry leaves also the same way till they crisp. a few seconds. drain.
16. heat 1 tsp oil and crackle the mustard seeds. add the cumin and sesame seeds. fry for some seconds and then add turmeric, red chili powder, asafoetida. sugar and salt. stir well.
17. add the fried poha, peanuts, cashewnuts, raisins, chana dal. crush the fried curry leaves on top. stir continuously and roast for 2-3 minutes.
once the poha chivda mixture has cooled, store in an air-tight container. serve chivda whenever required as a tea time snack.

Useful info by Chakravarthy santhakumar

சிறப்பான உணவு வகைகள் - தமிழ்நாடு ..
1. சிம்மக்கல் கறி தோசை, கோலா உருண்டை
2. நடுக்கடை : இடியாப்பம் - ஆட்டுக்கால் பாயா
...

3. சிதம்பரம் கொத்சு
4. புத்தூர் அசைவச் சாப்பாடும் கெட்டித் தயிரும்
5. திருவானைக்கா ஒரு ஜோடி நெய் தோசை
6. கும்பகோணம் பூரி-பாஸந்தி
7. ஸ்ரீரங்கம் இட்லி பொட்டலம்
8. மன்னார்குடி அல்வா
9. கூத்தாநல்லூர் தம்ரூட்
10. நீடாமங்கலம் பால்திரட்டு
11. திருவையாறு அசோகா
12. கும்பகோணம் டிகிரி காபி
13. விருதுநகர் பொரிச்ச பரோட்டா
14. கோவில்பட்டி கடலை மிட்டாய்
15. ஆம்பூர் தம் பிரியாணி
16. நாகர்கோவில் அடை அவியல்
17. சாத்தூர் சீவல்
18. திருநெல்வேலி இருட்டுக் கடை அல்வா
19. ஸ்ரீவில்லிபுத்தூர் பால்கோவா
20. செங்கோட்டை பார்டர் கடை பரோட்டா, நாட்டுக் கோழி வறுவ ல்
21. மணப்பாறை அரிசி முறுக்கு
22. கீழக்கரை ரொதல்அல்வா
23. திண்டுக்கல் தலப்பாக் கட்டி நாயுடு பிரியாணி
24. பண்ருட்டி முந்திரி சாம்பார்
25. மதுரை ஜிகர்தண்டா மற்றும் பருத்திப்பால்
26. சாயல்குடி கருப்பட்டி காபி
27. பரமக்குடி சிலோன் பரோட்டா, சிக்கன் சால்னா
28. பழனி சித்தநாதன் பஞ்சாமிர்தம்
29. கமுதி மாரியம்மன் பால் பண்ணை லஸ்ஸி
30. புதுக்கோட்டை முட்டை மாஸ்
31. தூத்துக்குடி மக்ரூன்
32. சௌக்கார் பேட்டை மன்சுக்லால் சேட் டோக்லா மற்றும் கச்சோடி
33. கன்னியாகுமரி தேங்காய் சாதம், மீன் குழம்பு
34. ராமநாதபுரம் கணவாய் கோலா உருண்டை, இறால் ஊறுகாய்
35. ஈழத் தமிழர்கள் சோதி மற்றும் தேங்காய்ப் பால்
36. செட்டிநாடு - ஒவ்வொரு ஊருக்கும் ஏதாவது ஒன்று சிறப்பா இருக்கும், ஆனா நம்ம ‘செட்டி நாட்டுலே’ மட்டும்தாங்க செய்யிற எல்லா உணவுமே சிறப்பா யிருக்கும் அப்படிபட்ட செட்டி நாடு உணவு வகைகளில் சில..
1. குழிப்பணியாரம்
2. வாழைப்பழ தோசை
3. எண்ணெய் கத்தரிக்காய்
4. பால் பணியாரம்
5. பூண்டு வெங்காய குழம்பு
6. ரவா பணியாரம்
7. பால் கொழுக்கட்டை
8. சேமியா கேசரி
9. மோர் குழம்பு
10. நாட்டுகோழி மிளகு வறுவல்
11. இறால் தொக்கு
12. நட்டுக் கோழி ரசம்
13. நண்டு மசாலா
14. வெண்டைக்காய் புளிக்கறி
15. பருப்பு சூப்
16. ரிப்பன் பக்கோடா
17. பருப்பு உருண்டை குழம்பு
18. குருமா குழம்பு
19. தேன்குழல்
20. கருப்பட்டி பணியாரம்
21. சீயம்
22. மாவுருண்டை
உணவுக்காக, உணவுப் பொருட்களுக்காக போர் புரிந்த கதை எல்லாம் நம்ம ஊரிலே மட்டும் தான் எப்படி நடந்துச்சுனு இப்ப தெரியுதா? அவ்வளவு ஏன்.. கொலம்பஸுகளும் வாஸ்கோடமாக்களும் இந்தியாவை தேடி எதுக்கு அலைஞ்சாங்க?.. இங்கே கொட்டி கிடந்த வேறு எங்குமே கிடைக்காத 'மசாலா' பொருட்களுக்காக மட்டுமேதான்னுங்கிறது நிதர்சமான உண்மை.
"வாழ்க்கையின் ரசனையை உணவில் காணும் சாப்பாட்டு பிரியர்களுக்காக.. இந்த தொகுப்பு சமர்ப்பணம்

Andhra Fish Curry - Harini Suresh

Andhra Fish Curry
Ingredients:
1 kg fish cubes( curry cut)
1 cup finely chopped onions(a mixture of large and small)
6 slit green chillies
a dollop of fresh ginger garlic paste
Dry roast and grind a fistful each of cumin seeds,coriander seeds, dry red chillies
1/2 tsp turmeric pwd
10-12 curry leaves
1 big lemon-sized tamarind pulp (soak tamarind in 1 1/2 cup of warm water and extract thick juice)
2 tbsp chopped fresh coriander leaves (optional)
salt to taste
1/2 cup oil

Tempering:
1 tsp mustard seeds
1/2 tsp methi seeds (fenugreek)

Heat oil in a thick bottomed wide vessel and add the mustard seeds and let them splutter.Add the methi seeds and let it brown.Add the curry leaves and stir for a few seconds.
Add the chopped onions and fry on medium heat till the onions turn transparent. Add ginger-garlic paste and fry for 3 mts. Add the turmeric pwd and ground powder mix and salt and fry for a minute. Add the tamarind extract and bring it to boil. I also added a tbsp of sakthi fish curry masala to enhance the taste.
Now carefully place the fish pieces in the vessel and cook covered for 3 mts. Add the green chillies. Turn the fish pieces over and cook. Cover and cook on low heat for 10 mts. Let the sauce thicken and till the oil separates or leaves. Adjust salt and garnish with chopped coriander leaves.

Note: Do not stir too much lest the fish pieces break and be gentle while stirring the fish pieces. Serve it after a couple of hours of cooking so that the fish pieces absorb the tangy flavour of the tamarind sauce and spices.
By the way, once you clean the fish, add some crystal salt and turmeric and leave aside for few mins

Simple easy KFC like fried chicken - Dinesh kumar Bose

Simple easy KFC like fried chicken
Mix a 1/2 teaspoon ajinomotto in a 2 cups water and mix it....place d chicken pieces in d mixture and refrigerate for an hour...
Meanwhile...take 2eggs with a cup of milk and whisk it together and keep aside.
...

In a bowl have a cup of cornflour, half cup all purpose flour, a 2tbsp rice flour...add 1teaspoon of ajinomotto, salt as per required, dry herbs like oregano, basil, black pepper and white...paprika etc as per ur like.... And mix all ..no water nothing just a mixture of dry flour
Take a chicken piece dip in a egg mixture and then dip in a flour mixture and keep aside all pieces...
Now using cooking oil deepfry the chicken pieces for 10 to 12minutes in a medium heat.....remove and drain d oil...crispy chicken ready...u can use tomato soup powder in a flour mixture or u can use ur idea adding garlic or onion powder as per ur taste...u can discard excess amount of ajinomotto if u don't want.....

colocasia leaves snacks by Dineshkumar Bose

Adai Avial by Divya Iyer

Left over Fried idly by Dinesh Kumar Bose

Left over idly fry:
1. cut the refrigerated or day old idlis into fingers, as shown below.
2. heat oil in a kadi or pan till medium hot. add the idli fingers and deep fry till light golden or slightly more. ideally, the fried idli pieces should be crisp from outside and soft from inside. you can also pan fry or shallow fry them.
...

3. remove the smaller pieces first as they will get fried quickly. drain the fried idlis on paper towels to remove excess oil. sprinkle either red chilli powder or pav bhaji masala or chaat masala or idli podi on top and some salt. just mix well so that masala gets coated evenly.
4. serve the idli fry with sambar or coconut chutney or tomato sauce.