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