Crafturday

Ingredients: Serves 4 Boiled Egg-4 Nos Big onion-3 Thinly sliced Tomato -2 chopped Curry leaves Green Chilies-4 Salt to taste Corriander leaves Mustard seeds Turmeric powder Oil To Grind: Bengal gram -50gms Fennel Seeds-1tsp Cinnamon -1 inch Cloves-3 Dried Red Chilly -1 Poppy seeds-1tsp Ginger and Garlic choppedd-1 tbsp Add water to grind it to a thick paste Method: Boil,Peel and chop the eggs and leave the yolk as whole. Pour oil and pop the mustard seeds.Add curry leaves ,onion ,green chilly and tomato. Mix the paste well,pour water , add salt and turmeric powder.Bring it to boil till the raw smell vanishes.Simmer and keep for 5 mins. Finally add the boiled eggs and coriander leaves.Yoke gets dissolved if added earlier.Ready for serving.

Cutlets are the favorites at home. Be it any ingredient, the name Cutlet gets more votes at home.So the need to differentiate the recipes for cutlets and give a unique flavor to each veggie is a must . Ingredients: Carrot-5  Potato-3 Salt-to taste Chilly powder-2 tsp Barbeque sauce-2tbsp Lemon juice/Mango powder-1tsp Cornflour-1/4cup Water-1/2 cup Breadcrumbs-1/2cup Method: Boil,Peel and smash the potatoes thoroughly Shred the carrots and steam it. Leave it to cool Mix potato,carrot,salt,chilly powder,sauce,lemon/mango. Make small balls and pat it flat by hand. Add water to cornflour and mix well Dip the cutlets and crumb coat it It could be grilled on a pan Or it could be deep fried too.

Ingredients: Mango-Scrapped 11/2 cups Green chilli-4 sliced Small onion-1/4 cup Sesame seeds-1tsp Urad Dhal-2tsp Bengal Gram-1tbsp Curry Leaves-hand full Cooked rice -2 cups Sesame Oil Salt to taste Method: Fry sesame seeds,urad dhal,begal gram in oil and wait till the seeds pop. Now saute onions, green chilli, curry leaves . Add mango,saute in medium flame and add salt. Finally add the cooked rice and mix well.

Ingredients: Tomato-3 Ginger garlic paste-1tbsp Curry Leaves Corriander leaves Cumin seeds Red chili-2 Method 1: In a thick batter instead of diluting it with water, grind the above ingredients in mixer grinder and add to batter. Method 2: Before grinding the soaked rise for Dosa batter, do the following. Keep the tomatoes aside and grind the rest. After 5 mins add in the chopped tomatoes too. When the tomatoes are juicy now go ahead with the soaked rice for making the dosa batter.

Ingredients: Raw Rice-3cup Idly Rice-1 cup Steamed Rice-1 cup Urad Dhal-3/4th cup Coconut-1 cup Batter: Soak Raw rice, Idly rice, Urad Dhal alltogether for minimum 4 hours. Grind coconut separately in mixer jar. Add steamed rice in the grinder and keep it on for few seconds. Strain the soaked items and add it in 3 portions. Once the batter is almost ready finally add salt as required,coconut paste and grind. Leave it over night for best results and to avoid using any products for fermentation. In the morning stir the batter properly and add enough water to have a gravy consistency. The consistency helps a lot in getting a thin appam. Once the appam pan is hot pour a scoop of batter in the center, hold the pan on both sides and tilt as required to make the batter move in circles. Close the lid and cook. Note : Do not spread the batter with the scoop in the pan. To make egg appam beat the egg with salt aside, leave the appam to be half...

Araitha Sundal Kulambu Ingredients : Onions -4 Sundal-2 cups Tomato-2 Ginger-1/2 inch Garlic- 8 cloves Green chilli-3 Corriander Curry leaves Mustard Seeds Salt Oil Chicken Masala-3tbsp Water- 750ml Prep: Thinly slice the onions. Soak and boil the Sundal. Chop the tomatoes. Crush the ginger and garlic Grind 1/2 cup of boiled sundal into a thick paste.Add water if necessary. Method: Add oil to the pan. Add and wait till the mustard seeds pop. Now wait till the onions,chilli and curry leaves are cooked. Once the crushed ginger and garlic's raw smell vanishes put tomato and sprinkle some salt and close the lid. After the oil comes apart and tomatoes are well cooked add chicken masala, mix well. Pour water along with salt and sundal. Once it comes to the boiling state add the sundal paste. Again leave it to boiling state and add corriander leaves. Note: Serves well with Appam.

At my home we identify this dish as thakkali kathrikai kadainthathu. For those who twists their head for brinjal, this is the only dish back at home where they dint realize it has brinjal added to it. Although this dish is pressure cooked by many, I prefer the authentic way of doing it in a pot or a vessel and smash/blend with the wooden blending stick or an electric blender. Serves :3 Ingredients : Sesame oil Cumin seeds Dried Red chilli -3 Small onions- a handful Turmeric powder Salt to taste Water Tomato-5(cut into pieces) Brinjal-3(finely chopped) Coriander leaves Prep : Cut tomatoes into small pieces.Finely chop brinjals and add it to water to avoid discoloration. Method : Heat the pot and pour sesame oil. Saute cumin seeds ,onions and redchillies. Now add tomatoes, brinjals, turmeric powder and salt to taste. Pour a glass of water. Close the pot with a lid and allow it to boil. Once its cooked drain the liquid in a separate bowl. Ble...

Serves 4 Ingredients Cowpeas-200gms Tomato-1 Castor Oil -1tsp Turmeric powder-1/8tsp Refined sunflower oil-1/2tbsp Small onions chopped-100gms Curry leaves-5 Green chili-4 Cumin seeds-2tsp Coriander seeds-2tsp Salt to taste Preparation Pressure cook chopped tomato,cowpea,castor oil and turmeric powder. Freshly grind the cumin seeds and coriander seeds and keep aside. Onion mixture-In a separate tawa pop cumin seeds in r.s oil , Add curry leaves,onion, green chili and fry.Switch of the gas and add the grounded ingredients by mixing thoroughly. Let it remain in the tawa. Drain the water from the pressure cooker and keep aside.Whip or smash the cooked cowpeas. Add the fries onion mixture.Bring it to boil once again, adding the collected water. Note: This is generally done in a mud pot avoiding the tawa and the pressure cooker.Tads