Kuzhi paniyaram

This is an easy to make yummy dish. Can be had for breakfast / dinner or as evening snack. Coconut chutney / green chutney / kaara onion chutney / podi any of these makes a good sidedish for this.

Ingredients:

dosa batter - 1/2 litre

onion - 1

green chillies - 3

carrot - 1

coconut pieces - few
ginger - 1/4 inch

coriander and mint leaves - 1 handful(chopped fine)
to saute:

cashew - 5( break into pieces)

pepper - 1/4 spn(smash into large pieces)

cumin - 1/2 spn

urad dal - 1/2 spn

channa dal - 1/2 spn

curry leaves - 10 (chopped fine)
mustard seeds - 1/4 spn
oil- 2 spn



Method :

Pour 1 spn oil in a pan and add the mustard seeds when it is hot. Once it crackles add the urad and channa dal and saute for few mins. Then add the cashew, cumin seeds, pepper and fry till cashews are golden brown. Add the curry leaves and saute til crispy. Fine chop the onion, chillies, carrot, ginger, coconut pieces, coriander and mint leaves and add it all tothe batter alongwith the sauted things and mix well. Heat the non stick paniyara kal and pour the mixed batter in each mould. Add few drops of oil on the side. Turn over the paniyaram to the other side after few mins. Serve hot with chutney once both the sides are red. 

Egg kothu parotta

I have not even heard of this dish before marriage("u've not even heard of cooking then", is HD's comment). But this is one of HD's favourite dish and he doesn't relish the hotel bought ones telling that they are quiet spicy and not like what my MIL makes. So one day when he bought home some parotas i decided to try it out.

                                 

Egg kothu parotta

Ingredients :
parotta - 1 1/2 nos
egg - 2
onion - one(cut lengthwise)
green chillies - 2
tomato - 1
curry leaves - few
urad dal - 1/2 spn
channa dal - 1/2  spn
saunf - 1/4 spn
turmeric powder - 1/4 spn
sambar powder / chilli powder - 1/4 spn
salt - to taste
oil - 1 spn
coriander leaves - to garnish

Method :

Heat oil in a kadai. Add urad and channa dal and fry til golden brown. Add the saunf and oce it crackles add the onion and saute til golden brown. Now add the green chillies and curry leaves n saute for few minutes. Cut the tomato into tiny pieces and saute til it is mashed well. Add the turmeric powder, chilli powder, salt and mix well. Break the eggs and add to this mixture. Keep scrambling till the eggs are done. Cut the parotas into small pieces and add it to the scramble and mix well mashing it all with a sharp spatula.  Garnish with coriander leaves. Jus like mom made was HD's comment.

Hotel style Vegetable kurma

This is an easy to make but hotel like tasty vegetable kurma. It makes a good side dish for chapathi and poori. But it goes well with aapam too.





Vegetable kurma

Ingredients:
to grind
green chillies - 4
grated coconut - 1/4 cup
sombu - 1 spn
jeera - 1 spn
coriander seeds - 1 spn
kuskus - 1spn
coriander leaves - few
cashew - 6 (optional)
to saute:
bellary onion - 1 no (cut lengthwise)
tomato - 1 no
garlic - 8 nos
ginger - 1/4 inch
curry leaves - few
cloves - 3
bay leaf - 1
elaichi - 2
cinnamon - 1/2 inch
marathi mokku - 1
garam masala - 1/2 spn
turmeric powder - 1/4 spn
salt - to taste
oil - 1 spn
mixed vegetables - 2 cup

Method :

Grind all the ingredients mentioned in the to grind list. Grind the ginger and garlic to a fine paste. Pour 1 spn oil in a pressure cooker and heat it, Then put the bay leaf, cardomom, cloves, cinnamon and marathi mokku. Once they crackle add curry leaves, onion and saute till onions are golden brown. Add the ginger garlic paste and tomato. Saute till the raw smell is gone and the tomato is mashed well. Now add the cut vegetables(vegetables like beans, carrot, cauliflower, peas and potato can  be used). Add the garam masala, turmeric powder and salt and mix well. Add the ground paste and let in simmer for 5 mins.Niw add 1 to 1.5 cups of water and close the cooker. Switch off after one whistle. Garnish with coriander leaves.

 

Sending this to the event party @ Motions and Emotions