Green Gram Dhal Rice Kongu Special

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Whole green gram dhal 1 cup
Rice 1 cup
Onion 1 thinly sliced
Tomato 1 thinly sliced
Green chillies 3 to 4
Ginger garlic paste 1 spn
Corriander leaves few
Turmeric 1/4 spn
Sambar powder 1 spn
Curry leaves few
Cumin seeds 1 spn
Salt as required

Wash Soak green dhal and rice together ..
Heat a pressure cooker..
Add oil ..
Add mustard seeds and cumin seeds..
Once it crackling add the curry leaves and green chilies..
Add onion..fry until translucent..
Add ginger garlic paste.. fry until raw smell leaves..
Add tomatoes now fry until mushy..
Add salt and turmeric and sambar powder too..
Add 3 and half cup water..
Once it started boiling add the soaked dhal and rice..
Check salt..
Add chopped corriander leaves..
Mix well..
Cover and cook for 2 whistle in medium flame..
Open the cooking once pressure is down..
Mix gently..
Serve hot with raita or plain curd ..
Along with and vegetable fry..

Instant Samosa Chat

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Frozen samosa 4
Onion 1 finely chopped
Tomato 1 finely chopped
Green chillies 2 finely chopped optional
Green chutney 3 spn
Tamarind chutney 3 spn
Chopped corriander leaves 2 spn
Salt very little to sprinkle optional

Bake samosa in oven ..
Each samosa Cut into 4 pieces ..
Add onion on top of it..
Add tomatoes as next layer..
Add green chillies and corriander leaves..
Sprinkle salt if required..
Add the tamarind chutney and green chutney on top of it..
Let it set for 2 to 3 minutes..
Mix gently before serving..
We can add layers with anything desired like corns, grated carrots, beetroot etc..
Add sev for crunchy texture..
Yummy samosa chat ready..

Spinach Pongal

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Spinach 1 bunch finely chopped
Raw rice 1 cup
Moong dhal 3/4 cup
Ginger 1 inch finely chopped
Green chillies 4 to 5
Milk 1/2 cup
Cumin seeds 1 spn
Whole black pepper 1 spn
Ghee 3 spn
Mustard seeds 1/2 spn
Cashew 7 to 8 chopped or whole
Curry leaves few
Salt as required

Heat a pressure cooker or instant pot..
Add the rice , dhal , spinach, ginger , green chilies and salt..
Add water 5 to 6 cups and milk too..
Check salt..
Pressure cook for 2 whistle ..
If instant pot keep pressure cooker mode for 4 to 5 minutes…

Once its done mash it..
Heat a pan..
Add ghee..
Add mustard seeds, cumin seeds, cashews, whole pepper.. fry in medium flame until cashew cooked well..
Add curry leaves too..
Mix it with prepared pongal..
Serve hot with sambar and coconut chutney..
Yummy healthy spinach pongal ready…

Puran Poli / Parupu Poli

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All purpose flour / maida 1 cup
Salt a pinch
Turmeric powder 1/4 spn optional
Oil 3 spn
Ghee 2 spn

For stuffing
Split channa dhal 1/2 cup
Jaggery 1/2 cup to 3/4 cup
Cardamom powder 1/4 spn

In a mixing bowl add the flour , salt and turmeric..
Mix it roughly..
Add water little by little..
Knead it into soft dough..
Apply oil on the top..
Let it marinate with oil for 2 to 3 hrs..
Then only you will get soft poli..

Pressure cook channa dhal ..
Drain water and keep aside..
Mash the dhal .. Add jaggery mix it along with dhal in medium flame..
Cook it until it becomes tight ..
Add cardamom powder and mix it..
Let it cool down..

Take a small portion from the dough..
Stuff the prepared dhal inside the maida dough..cover it well..
Press it gently.. apply oil so that it will be easy to press..
Make it as thin as possible..
Heat a pan..
Add the prepared stuffed poli..
Cook in medium flame..
Apply ghee on both sides..
Flip it gently..
Cook until it turns golden yellow..
Don’t over cook. It become hard otherwise..
Store it and serve..
Yummy puran poli ready..

Whole Green Gram Pakoda

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Whole green gram dhal 1/2 cup
Raw rice 3 table spoon
Ginger 1 inch
Red chilies 5
Onion 1 finely chopped
Curry leaves few
Fennel seeds 1/2 spn
Cumin seeds 1/4 spn
Salt as required
Corriander leaves few
Oil for deep frying

Soak green dhal and rice over night..
Drain water and grind along with ginger and red chilies ..
Add little water..
Batter should be thick ..
Mix onion , fennel seeds, cumin seeds, curry leaves, corriander leaves and salt..
Heat oil in a pan
Take batter in a spoon and put it in oil..
Make the shape as desired..
Deep fry until it turns golden brown..
Yummy crunchy healthy pakoda ready..
Serve hot with tea.. along with chutney or ketchup…

Rose Milk

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Milk 2 cups
Sugar 2 to 3 spn as per the taste
Rose syrub 2 to 3 spn as per the taste
Chia seeds 1 spn

Soak chia seeds for 15 to 20 minutes..
Boil milk and cool completely..
Keep it in fridge.. let it chill..
In a blender take milk , sugar and rose syrub..
Blend it for 1 minute..
In a serving glass put the soaked chia seeds at bottom..
Pour the blended rose milk..
Serve chill..
Add ice cubed and reduce milk accordingly..
Adjust sugar and syrub..
Same way we can do cold beverages with different flavors..

Chicken Dry Gravy

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Chicken leg pieces 4
Onion 1 finely chopped
Ginger garlic paste 1 spn
Tomato 1 finely chopped
Chilli powder 1 spn
Corriander powder 1 spn
Garam masala 1 spn
Salt as required
Tomato paste or ketchup 1 spn
Dry Kasuri methi leaves 1 spn
Oil 2 spn

Mix chicken with ginger garlic paste, chili powder, turmeric, garam masala and salt..

Heat a pan..
Add oil..let the oil heat..
Add in onions .. fry until translucent..
Add the marinated chicken ..
Fry for 2 minutes in high flame..
Add tomatoes now..
Add little water if required..
Once the chicken almost cooked add in ketchup and methi leaves..
Cook until the chicken cooked completely..

Serve hot…
It goes well with anything…

Tawa Egg Biriyani

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Egg 4
Onion 1 thinly sliced
Tomato 2 thinly sliced
Ginger garlic paste 1 spn
Biriyani masala or all spices mix grinded 2 spn
Mint corriander leaves finely chopped cup in total
Basmati rice 2 cup
Curd 1/2 cup
Chilli powder 2 spn
Turmeric 1/4 spn
Ghee or oil 3 spn

Boil egg .. remove skin and keep aside..
Soak rice for 10 minutes..
Heat a tawa..
Add oil or ghee..
Add onions fry until golden brown..
Add in ginger garlic paste..
Add the spice powders and biriyani powder too..
Fry for a while..
Add in tomatoes.. fry until mushy..
Add curd fry until it mixed well
Add the eggs and mint corriander leaves..
Cook until oil separate from gravy..
Add 3 cups of water for 2 cups of rice..
Once it started boiling add rice..
Check the salt and spice levels..
Cover and cook in medium flame for 15 to 20 minutes..
Adjust time until rice cooked completely..stir in between once or twice..
Serve hot with raita or desired gravy..

Fish Gravy Village Style

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Fish 1/2 kg (I used Salmon)
Onion 1
Ginger 1 inch thinly sliced
Garlic pods 4 to 5 thinly sliced
Curry leaves few
Red chillies 2
Fenugreek seeds 1 spn
Mustard seeds 1/2 spn
Tamarind juice 1 cup adjust as per your taste
Salt as required
Oil 3 spn

For fresh masala
Onion 1 big size
Tomato 2
Ginger garlic paste 1 spn or fresh ginger and garlic little bit
Chilli powder 2 spn
Turmeric 1/2 spn
Corriander powder 3 spn
Grated coconut 1 cup
Curry leaves few

Cut and clean the fish and keep aside..
Heat a pan..
Add 2 spn of oil
Add in onions fry until translucent..
Add ginger garlic paste fry for few minutes..
Add in tomatoes fry until mushy..
Add in spice powders.. fry until raw smell leaves..
Add in coconut fry for a while..
Cool it completely.. grind it into a smooth paste..
Mix the tamarind juice with the masala..
Keep aside..

Heat a pan..
Add oil
Followed by mustard seeds, fenugreek seeds and curry leaves..
Add in red chilies, ginger and garlic slices..
Fry until it turns brown..
Add in onion..
Fry little bit..
Add the fresh masala..
Add salt..
Check the salt and tanginess.. adjust as per the taste..
Once it started boiling after the raw smell leaves from gravy add in the fish pieces..
Keep the flame into medium flame..
Cover and cook for about 7 to 10 minutes..
Don’t overcook the fish..
Turn off and serve with hot rice..
It will be more tastier the next day..
It goes with idli ,dosa or even with chapati or parota too..
Yummy tangy fish gravy ready….

Mangalore bonda/Goli bhajji

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Maida/All purpose flour 1 cup
Rice flour 1/4 cup
Curd 1/2 cup
Baking soda 1/4 spn
Cumin seeds 1 spn
Green chillies 4 to 5 finely chopped
Onion 1 finely chopped
Ginger 1 inch or more finely chopped
Corriander leaves few finely chopped
Salt as required
Oil for deep frying

In a mixing bowl take all the ingredients except oil..
Pour water little by little..
Make it like a semi solid batter.
Keep it aside for 10 minutes..
Heat oil for deep frying…
Take little better make it like bonda..
Make sure oil is hot..
Fry until it turns golden brown..
Crispy outside yummy mangalore bonda ready..

Serve hot with coconut chutney and sambar…