Yam Dry Munchurian

For spicy batter:

• Yam pieces cut and sliced
• Corn flour 4 tbsp 
• Chilly powder 1 tbsp
• Pepper powder 1/4 tsp
• Kasuri methi 1 tsp
• Ginger garlic paste 1 tsp +1 tsp
• Salt.

Ingredients:

• Onion 2 cut & sliced
• Green chilly 2 
• Capsicum 1 thinly sliced
• Tomato sauce 2 tbsp
• Soy sauce 1/2 tsp
• Tamarind juice for marination.
• Coriander leaves 3 sprig
• Oil for deep fry

Method:

• Peel,rinse and slice the yam.
• Marinated in tamarind juice about 10 minutes.
• Remove it drain and keep aside.
• In a bowl add " FOR SPICY BATTER" item except yam.
• Now add yam pieces and marinate about 10-20 minutes.
• Deep fry till golden brown from both side an keep it aside.
• Next heat oil in a pan.
• Add onion fry till onion transparent.
• Add ginger garlic paste mix well.
• Add green chilly and capsicum stir for a minute.
• Add tomato sauce and soy sauce mix well.
• Now add fried yam mix well.
• Add salt adjust your taste.
• At the top sprinkle coriander leaves.

Bread Uttappa

Ingredients:

• 6-10 slices of White or Milky Bread
• 1/4 cup Semolina
• 1/4 cup Maida (all purpose flour)
• 3 tbsp Yogurt
• 1/2 cup Onion (finely chopped)
• 1/2 cup Tomato (finely chopped)
• 1/2 cup Capsicum (finely chopped)
• 1 Green Chilly (finely chopped)
• 1 Inch Ginger (finely chopped)
• 1/4 cup Coriander leaves (finely chopped)
• salt
• oil/ghee

Method:

• Remove the edges of bread and cut them in small pieces.
• In a blender add bread pieces,rava,maida,yogurt,salt and water.blend it to a thick  and smooth paste.
• Put the batter in bowl.batter should not be too thick.
• Heat the pan over medium heat and lightly spread the oil in pan.
• Take the ladlefull of batter  and spread it in pan.
• On the top of the batter spread all finely chopped ingredients (onion,tomato,capsicum,chilly,ginger,coriander leaves),
• Pour little ghee on top of uttappa.
• Let it cook for a minute,flip it over and cook till uttappa become nice and crispy from both sides.
• now serve crispy uttappa with chutney.

Vegetable Cutlet

Ingredients:

• Potato-2 medium size (boiled &mashed)
• Beetroot-1 medium size (grated)
• Green peas (optional) 1/4 cup
• Sweet corn 1/4 cup 
• Onion -1 big (finely chopped)
• Green chilly 1 (finely chopped)
• Capsicum 1 small (finely chopped)
• Coriander leaves finely chopped
• Ginger+garlic+green chilly paste(for more spicy)
• Turmeric powder a pinch
• Chilly powder- 1/2 tsp (optional)
• Garam masala powder 1/2 tsp
• Chaat masala 1/2 tsp (optional)
• Cumin seed 1/4 tsp (optional)
• Bread crumbs or semolina
• Oil for shallow frying

Method:

• Putt all above item in mixing bowl except bread crumbs and oil.
• Mix well and add salt as if you are required.
• Take a portion of mixture and make balls and then flatten it.
• Now roll in bread crumbs on both the side.
• Heat oil in a pan and shallow fry the cutlet until golden brown on both sides.
• Serve hot with tomato ketch up.

Note:

• In this method need not be required for boiling vegetables (green peas,sweet corn and beetroot).
• If you are cooking the veg in water after that drain the water and squeeze immediately.
• I used crushed beetroot  so not require boil or fry.

Sardine Pulimunchi (Butayi)

Ingredients:

• Sardine fish 10-12(small size)
• Curry leaves 1 sprig
• Onion 1 small (finely chopped)
• Garlic 2 flakes (crushed)
• Oil
• Salt to taste
• Turmeric 1/4 tsp
• Coriander leaves hand full

For Grind:

• Tomato 1 big (chopped) (optional)
• Onion 1 big (sliced)
• Dry Red Chilly 10-12
• Coriander Seed 1 tsp
• Cumin Seed 1/4 tsp
• Methi 1/4 tsp
• Fennel seed 1 tsp
• Ginger 1 inch
• Garlic 4-5 flakes

Method:

• Wash and clean the fish put turmeric and salt keep aside.
• Put oil in pan fry all "FOR GRIND" ingredients.
• Grind all ingredients along with turmeric.
• Add little water as required to make a fine thick paste.
• In a vessel add little oil add chopped onion and crushed garlic,when both are slightly brown in color.
• Add curry leaves and grind masala paste.
• Add little water and salt bring it to boil.
• Now add fish and cook for 10 minutes.
• Last garnished with coriander leaves

NOTE:

• tomato is optional you can add tamarind juice instead of tomato.

Elephant Foot Yam (Suran Fry)

Ingredients:

• Suran pieces(yam) (cut and sliced)
• Red chilly powder 2-3 tsp
• Turmeric 1/2 tsp
• Ginger garlic paste 1 tsp
• Tamarind juice
• Lime juice
• Salt

Method:

• Peel,rinse and slice the the suran(Yam).
• Marinated in tamarind juice about 5 minutes and keep a side(remove the itchiness).
• In a bowl add red chilly powder,turmeric,ginger garlic paste,lemon juice,salt and add water mix well.
• Marinate suran(yam) pieces about 10-20 minutes.
• Spread the semolina on plate and spread the pieces on it.
• Shallow fry them.
• Now crispy yam fry ready for eat.

Bread Dosa

Ingredients:

• Bread slices 8-10
• Semolina (sooji) 1/4 cup
• Rice flour 2 tbsp
• Yogurt (curd) 2 tbsp
• Ginger 1 inch (cut into small piece)
• Green chilly 1-2 
• Coriander 2  strand(optional)
• Salt as per taste
• Oil /Ghee

Method:

• Take the bread slices cut the edges, and soak in water for 2-3 minutes and squeeze out the water.
• Grind it with rice flour,rava ,curd,ginger,chilly and coriander leaves.
• Grind the batter will be little thicker, like dosa batter(urad dal dosa).
• Pour it in bowl add salt and check the consistency.
• Pour the batter on the pan and spread the batter into round shape.
• Drizzle little ghee on top and sides and cook both side till brown.
• Serve hot dosa with chutney.

Note:

• If the dosa is sticking to the pan, you can add rice flour or rava to the batter.

Cucumber Moong dal Curry

Ingredients:

Green moong dal half cup
Cucumber (washed and cubed) half cup
Tomato one small (chopped)
Jaggery (optional)
Salt (to taste)
Oil 3 tsp

To Grind:

Grated coconut half cup
Coriander seed 2 tsp
Cumin (jeera) 1 tsp
Urad dal 1 tsp
Dry red chili 4-5
Methi seed 1/4 tsp
Tamarind paste 2 tsp(optional)
Turmeric 1 pinch

To Seasoning:

Curry leaves 1 strand
Mustard seeds 1 tsp
Asafoetida (hing) 1/2 tsp

Method:

• Wash and soak green moong dal at over night.
• Next morning cook the dal, in a pressure cooker.
• Put the cubed cucumber in another vessel.
• Add half cup water(or more) and turmeric let it boil.
• In the mean time take pan heat oil add to be grind ingredients except coconut,tamarind,turmeric
• Fry until you get nice aroma.
• Once the mixture is cool grind it to smooth paste along with coconut and turmeric.
• Once the cucumber is half boiled add tomato, salt.
• Once the cucumber is cooked add boiled dal,jagerry mix it well.
• Now add grinded mixture in to the cooked cube and adjust the water and mix well.
• Cook on medium flame for about 5-10 minutes.
• Not add too much water for curry.
• Finally add the seasoning and serve hot with rice or dosa.

Note:

• If you do not like the moong dal you can skip it.
• Pressure cook is optional you can boil the dal with any other vessel also,
• If you use pressure cooker,cook for 1 whistle.
• In this curry i skipped tamarind because i used tomato instead of tamarind.

Rice Dumpling (Pundi)

Rice dumpling(Pundi) is one of the traditional authentic dish. Rice dumpling is always well suited for chicken gravy...some how it is a break fast recipe so we are enjoying Rice dumpling(pundi) with coconut chutney or some other samber. Making dumpling is so simple and easy to cook.There are different method of making rice dumpling(pundi), like boiled rice dumpling,White rice dumpling.But I usually make this dumpling(pundi) with white rice. The later one will take less time than earlier.

Ingredients:

• White rice (dosa rice) 2 cup
• Onion 1 (chopped)
• Dry red chilly-2 (cut it into small piece)(optional)
• Curry leaves 1 sprig
• Urad dal 1 tsp
• Mustard seed 1 tsp
• Salt 
• Water

Method:

• Soak rice at night next morning wash it
• Grind the rice add little water if required.
• Make a batter with rough texture.
• In a meanwhile use thick bottomed vessel
• Add little oil when it hot add mustard seed
• Allow it to splutter,once done
• Add onion let it turn golden.
• Once done add urad dal,red chili
• Add curry leaves
• Now add 2 glasses of water and salt to taste and bring it to boil.
• After water boiled add ground batter and keep mixing the mixture.
• Cook this mixture over a medium flame stirring continuously.
• Now allow them to cool.
• Take thick batter and make small lemon sized balls.
• Put a 2 glass of water in a cooker use a idli plate.
• Keep these balls and steam it for 10-15 minutes.
• Let it cool down.

Baby corn chilly

Baby corn chilly one of my favorite recipe.Baby corn chilly recipe is very simple and easy to cook even not take much of your valuable time.Baby corn chilly is ultimately a spicy and crunchy starter,and serve as a great side dish for fried rice too....

For making batter:

• 10-12 Baby corns
• 2 tbsp Corn flour
• 5 tbsp Maida
• 1 tbsp Ginger Garlic paste
• Pinch of Pepper powder(optional)
• Salt to taste

Ingredients:

• 1 Inch Ginger(chopped)
• 4-5 Garlic(chopped)
• 1-2 Green Chilly (slit vertically and halved)
• 1 Medium Onion (finely chopped)
• 1 Small size Capsicum (thinly sliced)
• 1 tbsp Soy Sauce
• 1 tsp Red Chilly sauce
• 1 tsp Pepper powder
• Coriander leaves 3 sprig
• Oil for deep frying

Method:

• Rinse the baby corn in water and drained it.
• Cut them if they are big in size.
• Take a bowl mix all the ingredients listed above the batter ingredients.
• Add water and make a thick batter.
• Add baby corn pieces in it and coat them evenly with batter.
• Deep fry till golden brown and keep it aside.
• Heat oil in a pan.
• Add onion fry till onion transparent.
• Add chopped ginger garlic and chilly stir fry for a minute.
• Add sliced capsicum stir for a minute.
• Now add soy sauce,red chilly sauce mix well and cook for 20-30 seconds.
• Now add fried baby corn.
• Stir well and add salt pepper powder.
• Again stir well till the sauce coat the baby corn evenly.
• Serve spicy baby corn chilly with coriander leaves.

BANANA STEM PALYA (BALE DANDU)

Banana stem is good for health.It is a rich source of fiber,vitamin.The fiber in banana stem helps to cure constipation and detoxify the body.It has cooling effect, It is used to treat kidney stones, ulcers.It can be eaten raw or cooked.Banana stem eliminate waste of fluids from the body.

Ingredients:

Banana stem (finely chopped pieces 2 cup)
Grated coconut 5 tbsp
Turmeric powder pinch
Mustard seed 1 tsp
Curry leave 
Onion 1(chopped) 
Tomato 1(chopped)
Oil 3 tsp
Salt
Coriander seed 1 tbsp
Cumin seed 1 tsp
Red chilly 3-4

Method:

• Finely chop banana stem,it should be done in circles first,while cutting you will get fibers you have to roll it around your fingers or any stick.after cutting into thin circles you have to chop into small pieces.
• In a pan heat oil,add mustard seed and curry leaves.
• When start cracking add onion and fry it lightly brown  color.
• Add tomato and fry it for 3 minutes
• Add banana stem mix well pour little water,salt.
• When banana stem is half cooked add coconut and masala powder to it and mix well.
• Cook them till banana stem is fully cooked and water content evaporates.

Note:

• For masala powder heat pan and dry roast red chilly,coriander,cumin without adding water make coarse powder.
• You can also use garlic,urad dal and curry leave for masala powder.

MOONG DAL DOSA

Ingredients:

green moong dal 2 cup, green chilly( chopped) 1,ginger 1 inch piece (chopped),onion 1 (chopped),half tsp rice flour, half cup coriander leaves, salt, ghee.


Method:

• First soak the moong dal over night in a water and drained on the next day.
• Grind it into smooth paste in the morning with onion,green chilly,ginger,coriander leaves.
• Add some water.
• Remove the batter in a bowl and add rice flour and salt stir well.
• Put a pan on stove smear little ghee.
• Pour the dosa batter on the pan and spread the batter into round shape.
• Sprinkle some of the finely chopped onions ,green chilies and coriander leaves.
• Spread oil at the side and in the center.
• Flip the dosa if one side is well cooked.
• Serve moong dal dosa with chutney