Corn Cutlet

Preparation time : 30 minutes

Cooking time : 30 minutes

Number of serve : 6

Ingredients : 

1.  Sweet Corn kernels -1 cup

2.  Boiled potatoes - 2 (mashed)

3.  Bread crumbs - 2 tablespoons

4.  Onions - 2 (finely chopped)

5.  Ginger garlic paste - 2 teaspoons

6.  Green chillies - 4 (finely chopped)

7.  Garam masala powder - 1/2 teaspoon

8.  Chopped coriander leaves - 4 tablespoons 

9.  Salt - to taste

10.Cooking oil - enough for shallow frying.

Method :

1. Soak corn kernels in water for 2 hours.

2. Pressure cook in the same water in which it was soaked.

3. When kernels are soft, drain water and cool to room temperature.

4. Grind  in a mixer to the paste consistency.

5. Pressure cook potatoes. When cool, deskin and mash to a fine paste.

6. Transfer corn paste into a mixing bowl. To this, add mashed potatoes, ginger garlic paste, chopped onions, chopped coriander leaves, chopped green chillies, bread crumbs, garam masala powder and salt.

7. Mix all the ingredients thoroughly. Make lemon sized balls and flatten them to give the shape of cutlet.

8. Heat a skillet and add 3 or 4 teaspoons of oil. When oil becomes hot, slowly place the cutlets on the skillet and shallow fry on both sides till golden brown.

9. Remove from skillet and place them on a plate and serve hot with tomato ketchup.

Aval Upma (Poha Upma)

Preparation time : 15 minutes

Cooking time : 20 minutes

Number of servings.: 4

Ingredients :

1. Aval - 1 1/2 cups

2. Finely chopped onion - 1

3. Finely chopped tomato - 1

4. Potato - 1 (finely chopped)

5. Shelled peas - 2 table spoons

6.  Carrot - 1 (finely chopped)

7. Boiled black chickpeas- 2 tablespoons

8. Chopped garlic - 1 teaspoon

9. Whole red chillies - 2

10. Chilli powder - 1/2 teaspoon

11. Coriander powder - 1 teaspoon

12. Turmeric powder - 1/4 teaspoon

13. Mustard seeds - 1/2 teaspoon

14. Cumin seeds - 1/4 teaspoon

15. Split black gram - 1 teaspoon

16. Curry leaves - 2 sprigs

17. Chopped coriander leaves - 1 tablespoon

18. Oil - 2 tablespoon

19. Salt - to taste

Method :

1. Soak aval in water for about 10 minutes. Drain water and keep aside.

2. Place a pan on the medium and add oil. When hot, add mustard and cumin seeds and allow them to crackle. Then add red chillies and split black gram (urad dal) and stir till dal becomes golden brown in colour.

3. Add chopped garlic, curry leaves, and chopped onion one after the other. Saute till onions become translucent. Then add chopped tomatoes and saute.

4. Add all the veggies such as potatoes, carrots, shelled peas and saute for about 2 minutes to glaze them with oil.

5. Add chilli powder, turmeric powder coriander powder and salt. Swirl the whole mixture . Sprinkle half a cup of water and cover the pan with a lid and allow it to cook.

6. When the veggies become soft, and water evaporates completely, add aval and boiled black chickpeas. Mix thoroughly and cook for 2 more minutes.

7. Transfer the contents into a serving dish and garnish with coriander leaves.

Kollu Sundal (Horsegram Stir fry)

Preparation time : 10 minutes

Cooking time : 20 minutes

Number of serving : 4

Ingredients :

1.  Kollu/Horsegram - 1 cup

2. Onion - 1 (small finely chopped)

3.  Mustard seeds - 1/4 teaspoon

4.  Cumin seeds - 1/4 teaspoon

5. Dry red chillies - 3

6.  Asafodita powder - 1/4 teaspoon

7.  Oil for tempering - 1 teaspoon

8. Curry leaves - 1 sprig

9.  Salt - to taste

Method :

1.  Soak kollu/Horsegram overnight in water.

2.  Pressure cook the beans using the same water. After the beans are soft, drain water.

3.  Place a pan on medium flame and add a teaspoon of oil.

4. When oil becomes hot, add mustard and cumin seeds. When they crackle, add red chillies and asafodita.

5. When all the ingredients start giving out their aroma, add chopped onions and saute till they become translucent.

6.  Add cooked kollu/horse and salt. Mix thoroughly by swirling it a few times.

7. Transfer into a container and serve hot.

8. Garnish with curry leaves and grated coconut (optional).

Mixed vegetable dry subzi (Mixed Vegetable Stir Fry)

Preparation time : 10 minutes

Cooking time :  15 minutes

Number of servings :  4

Ingredients :

1. Medium sized potatoes - 2 

2. Medium sized carrot - 1 

3.Shelled green peas - 1/2 cup

4. Paneer (cottage cheese) - a few pieces 

5. French beans - a handful

6. American sweet corn - a handful

7. Medium sized onion - 1 (finely chopped)

8. Medium sized tomatoe - 1 (finely chopped)

9. Green chillies - 2

10. Ginger - 1/2" piece

11. Garlic - 4 to 5 pods

12. Cumin seeds - 1/4 teaspoon

13.  Oil - 1 tablespoon

14. Roasted cumin powder - 1/4 teaspoon

15. Salt - to taste

Method :

1. Peel potato skin with a peeler and cut into small pieces. Immerse in water to prevent discoloration.

2. Similarly deskin carrot and cut into small pieces and keep aside.

3. Chop onion and tomatoe finely.

4. Grind green chillies and ginger garlic in a mixer into a fine paste and keep aside.

5. Heat a pan and add oil 1 tablespoon of oil.

6. When oil becomes hot, add cumin and allow it to crackle.

7. Add chopped onions and saute till colour becomes golden brown.

8. Then add chopped tomatoes and saute till they become soft.

9. Add green chilli ginger garlic paste and stir for a minute.

10. Add all the vegetables and salt and mix thoroughly with the onion tomato masala.

11. Sprinkle half a cup of water and cook the vegetables on low fire till they are soft but do not loose their crunchiness.

12. Add 1/4 teaspoon of cumin powder and mix well.

13.When the vegetables are done, remove from fire and transfer into a serving dish.

14. This vegetable preparation can be eaten as a side dish with chapattis and variety rice preparations.

Seeralam

 

Preparation time : 30 minutes

Cooking time : 30 minutes

Number of serves : 4

Ingredients :

1. Parboiled rice (idly rice) - 1 cup

2. Arhar dal/Yellow lentil/Thuvaram Paruppu - 3/4 cup

3. Red chillies - 4 numbers.

4. Grated ginger - 1 teaspoon

5. Garlic pods - 4

6. Mustard seeds - 1/2 teaspoon

7. Split urad dal/ulutham paruppu - 2 teaspoons

8. Split gram dal - 1 teaspoon

9. Cumin seeds - 1/2 teaspoon

10. Curry leaves - 2 sprigs

11. Chopped onions - 2

12. Oil for seasoning - 1 tablespoon

13. Turmeric powder - 1/4 teaspoon

14. Asafodita powder - 1/4 teaspoon

15. Salt - to taste

Method :

1. Soak rice and dal in water for about an hour along with red chillies.

2. When all the above said ingredients are tender, transfer into a mixer along with ginger and garlic.

3. Grind to a coarse paste and transfer into a container.

4. To this batter add chopped onions and salt and mix well.

5. Place the container with batter in a water bath/steamer and steam till the batter is fully cooked.

6. When cool, transfer the contents into a plate and cut into very small pieces or simply crumble with fingers.

7. Place a flat bottomed pan on the burner and add oil.

8. When oil becomes hot, add mustard seeds and allow to crackle.

9. Then add urad dal, gram dal and cumin seeds one after the other.

10. Add turmeric powder, asafodita powder and curry leaves.

11. When all the ingredients start releasing their aroma, add the cooked mixture. Keep stirring till all the ingredients are mixed thoroughly.

12. Cook for some more time till the contents are well done.

13. Transfer into a container and garnish with fresh curry leaves.

Note : This is a very good evening snack for school going children.

Broken wheat dalia idly

       

       

Preparation time : 15 minutes

Cooking time : 45 minutes

Number of servings : 8

Ingredients :

1. Wheat dalia - 3 cups

2. Thick curd - 4 cups

3. Coriander leaves - 1/2 cup (chopped)

4. Curry leaves - 2 sprigs (chopped)

5. Mustard seeds - 1/2 teaspoon

6. Split Urad dal - 2 teaspoons

7. Cumin seeds - 1 1/2 teaspoons

8. Pepper corns - 1 teaspoon (broken)

9. Asafodita powder 1/2 teaspoon

10. Soda bicarbonate - 1 teaspoon

11. Oil - 1 tablespoon

12. Salt - to taste

Method :

1. Place a shallow pan on medium heat and add a tablespoon of oil. When oil becomes hot, add mustard, cumin,urad dal, pepper corns and curry leaves. Stir till mustard and cumin crackle.

2. Add dalia and saute till it starts giving out its aroma. Transfer into a vessel and cool.

3. Add chopped coriander, soda bicarbonate, asafodita and salt. 

4. To this add 4 cups of curd and mix thoroughly. Allow the batter to rest for 30 minutes. If the batter becomes thick, add little water to bring it to pouring consistency.

5. Smear oil in a round plate and pour the batter into it.

6. Place the plate filled with batter into a steamer and steam for about 15 minutes till the batter is fully cooked.

7. Remove the plate from the steamer and cool for about 2 to 3 minutes. 

                              

8. Slice the steamed idly with a knife and remove from the plate with the help of an idly scraper and transfer into a container.

9. Serve the sliced idlies hot with coconut chutney and potato masala.