Methu Vada

METHU VADA
INGREDIENTS
Urad dal         : 1cup
Onion             : 1
G.chilly          : 1
Curry leaves : few
Pepper corns: 1 tsp
Hing               : 1/4 tsp
Rice flour      : 2 tsps
Ginger           : 1 inch
Salt                 : as required
Oil                   : as required

METHODS
1. Wash and soak the urad dal for 3 hrs and grind into a fine paste.
2. Finely chop the onion, curry leaves, g. Chilly, ginger and along with the vada batter.
3. Add pepper corns, salt, Hing, rice flour along with the batter.
4. Now mix the batter well check for salt add if required.
5. Heat the kada with oil in medium flame.
6. Once the oil is heat, make a flat vada and put a hole in the middle and drop in the oil.
7. Fry the vada in a medium flame. When once the vada turns golden brown take it away.
8. Now the Fluffy, crispy methu vada is ready to serve.

NOTE: Serve along with coconut chutney.

Idly upma

IDLY UPMA
INGREDIENTS
Idly                     : 5 nos.
Ghee                   : as required
Chana dal          : 1tsp
Mustard seeds  : few
Curry leaves     : few
Onion                 : 1 large
Dry Chilly          : 2 nos.
Salt                     : as required

METHODS
1. Mash the idlies with hand and keep ready.
2. Heat the pan with Ghee and temper the following items, Mustard seeds, curry leaves, chana dal, dry Chillies, onion.
3. Add little salt and saute well.. Then add the mashed idlies. Mix well..
4. Garnish with Ghee.. Now the idly upma is ready to serve.

Note: Adding few ginger while tempering gives excess flavour.

Vendaikai pirattal

VENDAIKAI PIRATTAL

INGREDIENTS
Ladies finger                 : 250 gms
Curry leaves                  : few
Oil                                    : as required
Chicken Kabab masala: 2 tsps
Corriander powder      : 1/2 tsp
Salt                                   : as required

METHODS
1. Wash and chop the ladies finger(little finger sized).
2. Heat the pan with oil and add ladies finger, salt and curry leaves.
3. Saute gently, so that the ladies finger should not break and as well it should get dry.
4. Add chicken Kabab masala and Corriander powder and saute smoothly.
5. When once the ladies finger is cooked the masala will set perfectly and the oil separates.
6. Now you can switch off flame and serve.
It will suits perfectly for curd rice and paruppu Sadam. Happy appetite.. Keep supporting Ferdin'skitchen 

French beans poriyal

FRENCH BEANS PORIYAL
INGREDIENTS
French beans             : 250gms
Onion                          : 1
Grated Coconut         : 1/2 cup
G.chilly                        : 3nos.
Cumin seeds              : 1/2 tsp
Turmeric powder     : 1/4 tsp
Mustard seeds           : few
Curry leaves              : few
Salt                              : as required
Oil                                : 3tsps

METHODS
1. Wash and chop the french beans. Along with finely chop the onion and green Chilly.
2. Coursely grind the coconut with cumin seeds and turmeric powder.
3. Heat the pan with oil. Add Mustard seeds, curry leaves, onion, g.chilly one by one and saute for two mins.
4. Then add French beans, salt and saute well.
5. Add the grated mixture and mix well.. Leave for few minutes so that the coconut mixture and beans gets cook well.
6. Switch off flames.. Now the poriyal is ready to serve.

Masal vada

MASAL VADA
INGREDIENTS
Chana dal                    : 200 gms.
G. Chilly                       : 6-7 nos.
Mint                             : 1 hand full
Corriander leaves     : 1 hand full
Curry leaves               : 1 hand full
Garlic                           : 5to6 cloves
Onion                           : 2 medium
Garam masala            : 1 tsp
Salt                               : as required
Oil                                 : as required

METHODS
1. Soak the dal for one and half hours and grind the dal for a round.
2. Add g. Chilly, garam masala, garlic along with dal and coursely paste it.
3. Chop the mint, coriander, Curry leaves  onion and add along with the paste.
4. Add salt and mix well. Then make small vadas.
5. Heat the kada with oil. Once the oil is heated deep fry the vadas.
6. Fry the vada in medium flame.

Potato Fry

POTATO FRY
INGREDIENTS :
Potatoes                     : 2
Coconut oil                : 2 tsps
Ginger garlic paste  : 1 tsp
Curry leaves             : few
Salt                             : as required
Water                         : as required
Turmeric powder    : 1/4 tsp
Chilly powder           : 1/4 tsp
Pepper powder         : 1/4 tsp
Corriander powder  :1/2 tsp
Garam masala           : 1 tsp

METHODS :
1. Wash and Peal the potatoes. Then chop the potatoes into small cubes.
2. Heat the pan with oil and add potatoes, ginger garlic paste, curry leaves, turmeric powder, salt and saute well.
3. Then add few water and leave it to boil.
4. When the potatoes get medium cooked add remaining masala one by one and saute well.
5. Then cook till the raw smells of masala vanishes and the potatoes get cooked completely . Check for salt.
6. Ready to serve.


Note: Sprinkle few rice flour at the end and saute for a minute ,  you can get a smooth dry potatoes

Coconut Sadham

Coconut Sadham
INGREDIENTS :
Jeera samba rice: 1cup
Coconut grated   : 1/2 cup
Ghee                     : 5 tsps
Cloves                   : 2 nos.
Cardomon            : 2 nos.
Peanuts                : 2 tsps
Cinnamon            : 1 small
Curry leaves        : few
Onion                    : 1

METHODS :
1. Wash and soak the Jeera samba rice for 30 minutes. And chop the onion into slices and keep a side.
2. Heat the pressure cooker with a tsp of Ghee and add Cinnamon, Cardomon, cloves and saute it.
3. Add the rice and required amount of salt to the cooker and pressure cook for a whistle.
4. Switch off the stove and release the whistle. Leave the rice to cool so that the rice will not be sticky..
5. Heat the pan with 3 tsps of Ghee and saute the peanuts until it turns into golden brown color.
6. Then add onion and curry leaves and saute it. When the onion turn to brown add coconut and saute for few minutes .
7. Now add rice along with the mixture and mix well. Garnish with the remaining Ghee..
8. Check it for salt and the coconut Sadham is ready to serve..


Note: while tempering you can add few chana dals too.. The taste will be good.. But it's totally optional.

Manga Sadham

MANGA SADHAM
INGREDIENTS:
Mango grated  : 2
Boiled rice        : 1 cup
Chana dal         : 1 tsp
Mustard seeds : few
Curry leaves    : few
G. Chilly            : 2 nos.
Garlic                : 4 cloves
Salt                    : as required
Oil                      : 1 tbsp.
Corriander leaves: few(optional)

METHODS:
1. Heat the pan and add oil.
2. Once the oil is heated add Mustard seeds,  chana dal, garlic, g. Chilly, Curry leaves one by one.
3. Saute well till the flavor of garlic and Chana dal appears.
4. Add the grated mango and required salt and saute for few minutes.
5. Switch off the flame when the mango is half cooked.
6. Leave the preparated mixture to cool and add the boiled rice and mix well.
7. Add salt if required.. Sprinkle the Corriander leaves to enrich the extra flavor to the food.

Cabbage Poriyal

Cabbage Poriyal
INGREDIENTS :
Cabbage                 : 1/4
Onion                     : 1(medium sized)
Coconut                 : 1/4 cup
Curry leaves.        : few
Mustard seeds      : few
G. Chilly.                : 1
Turmeric powder:1/4 tsp
Cumin powder     : 1 tsp
Oil                           : 4 tsp
Salt                         : as required

METHODS :
1. Wash and chop the cabbage into fine pieces.
2. Finely chop the onion and chilly.
3. Heat the kadai with oil, once the oil gets heated add Mustard seeds, onion, green chilly,curry leaves one by one and add cabbage.
4. Add salt and saute it for few mins. And then cover the kadai with lid and cook for 10mins in a low flame.
5. Add cumin powder and turmeric powder and saute well.
6. Finally add grated coconut and saute for few seconds.. Check it for salt.. If required add as per your needs.
7. Switch off the stove.. Your dish is ready to serve..

NOTES :
No need to add water while cooking...

Ladle omelette

INGREDIENTS:
Egg                  - 3
Onion             - 1
Chilly              - 1
Curry leaves - few
Salt                 - 3 pinch
Coconut oil   -  as required

METHODS:
1. Remove the egg shells and pour it in a bowl..
2. Finely chop the onion, chilly, and curry leaves and add along with the egg.
3. Add salt and whisk the egg mixture. Keep ready to pour.
4. Heat the kuzhi paniyaram kada.. And add oil.. Using the ladle pour the egg in the kada.
5. Cover the kada with lid.. Cook in low flame.. Let it cook for 2 or 3 mins and turn to other side.. Leave for 1minute and take away the omelette..
6. Ready to serve.
     
          You can cook this in ladle with more oil.. This dish will be more delicious.. Actually this dish is famous in southern sides.. To reduce oil and make a small omelette I used kuzhi paniyaram kada.. Making a mini foods is one interesting thing means to make it more impressive and innovative and makes kids to eat is a bit more challenge.. Hope you peoples like my recipe.. Try my recipes and Keep supporting.. Send your cooking ideas too..

Aloo Brinj Poriyal

ALOO BRINJ PORIYAL
INGREDIENTS
Potato                 : 1
Green eggplant : 1 medium sized
Dried chilly       : 1
Mustard seeds  : few
Curry leaves     : few
Oil                       : required amount
Salt                     : as required
Turmeric powder: a pinch
Chilly powder  : 1tsp

METHODS
1. Wash and chop the potato and eggplant into small pieces.
2. Heat the pan and add oil.
3. When the oil gets heated add Mustard seeds.. When once it gets sputtered add dried chilly and curry leaves.
4. Then add potato ,salt and saute for 5mins and add eggplant and saute well till the eggplant changes colour.
5. Then add turmeric powder and chilly powder. Check for salt and add if required.
6. Saute till the raw masala smell vanish.
7. Transfer the poriyal for serving.

Paruppu Pudalangai

Paruppu Pudalangai:
INGREDIENTS :
Toor dal             - 1/4 cup
Snake gourd     - 1 small size
Mustard             - few
Curry leaves     - 2 bunches
Onion                 - 1 small sized
Dried Chillies    - 3 nos.
Oil                        - as required
Salt                      - as required
Turmeric powder- 1/4 tsps
Cumin powder - 1/2 tsps


METHODS:
1. Soak and rinse the Toor dal and pressure cook for two whistles.
2. Clean and remove the seed and sponges from the Snake gourd.
3. Chop the snake gourd into small pieces. And finely chop the onion too..
4. Take a pan and add oil. Add the Mustard and wait till it splutters.
5. Then add dried Chillies, onion, curry leaves and saute well..
6. When onion turns color add snake gourd  salt, turmeric powder and cumin powder and saute for two mins and cover with lid and leave in medium flame for five minutes.. Springle water by side.
7. Finally add the boiled Toor dal along with the snake gourd and cook untill the mixture gets ready.. When once the mixture gets ready you can notice the snakegourd changing colour..
8. Paruppu Pudalangai ready to serve.
PARUPPU PUDALANGAI

Coconut Chutney

Coconut Chutney

INGREDIENTS :
1. Coconut              - 1 cup
2. Garlic                  - 2 cloves
3. Green Chillies   - 4 to 5 nos.
4. Roasted gram    - 2tsps
5. Ginger                - 1/2 inch(optional)
6. Salt                      - as required

TEMPERING:
1. Mustard seeds  - few
2. Curry leaves     - few
3. Shallots              - 3 nos.
4. Dried Chillies    - 2 nos. (optional)

METHODS :

1. Grate all the ingredients listed in the ingredients table and take it in a bowl and keep aside. 

2. Temper all the items listed in the tempering list and mix along with the grated mixture. 

3. Mix water if required.. Coconut Chutney ready to serve.