RAGI PUTTU serves 1

INGREDIENTS

Translation

Finger Millet Flour - 200 gms

Jaggery - 50 gms

salt - 2 pinch

grated coconut - little

warm water - needed

PREPARATION

1. Add two pinches of salt with finger millet flour (ragi flour), and sprinkle warm water little by little wet enough to make the flour with out any lumps and dont add much water like making a dough.

2. steam in idly cooker or puttu maker for ten minutes , if u use idly cooker it is same as making idly, open after 10 minutes and see the colour of the flour, it would have become dark.

3. Now mix jaggery once u finish step 2 then mix grated coconut.

TOMATO THOKKU / THAKKALI THOKKU

INGREDIENTS

Translation

Tomotoes - 4

mustard seeds - 1 tsp

turmeric powder - 1 tsp

chilli powder - 2 tsp

asafoetida - 1/2 tsp

fenugreek powder (methi) - 1 tsp ( fry methi seeds and powder it )

corriander leaves - little

PREPARATION

1. Grind tomatoes with corriander leaves in mixi

2. Pour oil in the pan and fry mustard once it get fried add asafoetida then pour grinded tomato sause from mixi.

3. Then add turmeric powder, chilli powder and salt.

4. boil the above mixture until the raw smell of tomotoes goes, turn off the stove when oil floats from the above mixture.

5. After 5 minutes add methi powder into step 4.

6. Tomato thokku is ready to serve hot now.

CHICKEN GRAVY

INGREDIENTS

Translation

elachi -1

kirambu - 1

brinj leaf - 1

onion - big 2

garlic - 6 or 7 big

ginger - 50 pisa size

jeera powder - 1/4 normal spoon

pepper powder -1/4 normal spoon

dhanya powder - 1 normal spoon

garam masala - 1/2 noraml spoon

red chilli powder - 1/4 small spoon or half depends your taste.

tomatoes or tomatoe puree or tomato sauce ( needed, see the gravy colour and pour needed )

salt needed

Preparation

1. grind ginger and garlic

2. in the frying pan pour oil , once it get heated put elachi, kirambu, brinch leaf then fry onion, pour ginger garlic paste once it get fried, squeeze tomatoes and fry , then put red mirchi powder, dhanya powder, garam malasa powder, jeera powder, pepper powder, salt and put chicken , dont add water let it to boil itself.

3. Chicken gravy is ready to serve now.

FISH OUNTY / FISH KULAMBU

Ingredients

Translation

tamarind water - 1 glass

tomatoes - 2

amti bhurka - 2 normal spoon

needed salt

MIXI ITEMS

sombu - 1/2 normal spoon

milagu - 1/4 small spoon

seeragam - 1/2 normal spoon

red milga - 1/2 if needed can try 1

garlic - 6 big pieces

onion - 12 small onions

Preparation

1. put mixi items in mixi and grind , if needed fry onion and garlic alone before frying.

2. pour oil in the vessel , once it get heated put mustard and then pour mixi gravy and boil till the raw small goes away.

3. squeeze tomatoes over step 2 and pour tamarind water and put salt, kulambu podi / amti bhurka let it boil till the raw smell goes, at last put fish and boil till fish get boiled.

4. Fish kulambu is ready to serve now.

GOPI 65

INGREDIENTS

Translation

Big cauliflower pieces - 2 cup

curd - 1/4 cup

chilli powder - 1 teaspoon

turmeric powder - 1/4 teaspoon

maitha flour , corn flour - 1/4 cup

rice flour - 1 tea spoon

onion (cut) - 1/4 cup

ginger garlic paste - 1 teaspoon

corriander leaves - little

salt and needed oil

Preparation

1. Put cauliflower in the water for 15 minutes with turmeric powder and salt

2. In the boiling water, put cauliflower.

3. with that mix maitha flour, rice flour, corn flour, onion, mirchi powder, ginger garlic paste and salt without adding water.

4. add little by little curd and soak for half an hour.

5. In the frying pan, pour oil and fry masala mixed cauliflower and garnish with corriander leaves and serve.

PANEER DIKKI

INGREDIENTS

Translation

square shape cut paneer - 10

onion ( cut )

red milaga - 5

lemon juice

tomato sauce - 1 teaspoon

oil and salt

PREPARATION

1. pour oil and fry onion.

2. In the hot water put red chilli and soak for 10 minutes.

3. In the mixi, put step 1 and 2 items with lemon juice and tomato sauce and salt and grind

4. Take step 3 mixture in a vessel and mix panner with that and leave for half an hour.

5. In the dosai kada, fry that paneer pieces by pouring oil.

MAITHA BONDAA

INGREDIENTS

Translation

maitha flour - 1 cup

curd - 1/2 cup

rice flour - 2 teaspoon

coconut thuruval- 1 tablespoon

green mirchi - 3

hing - 1/4 tea spoon

oil and salt

Preparation

1. mix maitha flour and curd, rice flour, coconut thuruval, cut green mirchi, hing, salt and soak for 10 minutes.

2. In the frying pan pour oil , take karandi, and pour flour like vadai.