Spicy Nucchi Phanna with Jeev Thori ( Spicy Broken Rice with Tender Thur )

Spicy Nucchi Phanna with Jeev Thori ( Spicy Broken Rice with Tender Thur ) 

• Broken Rice .. 1 cup 
• Water .. 3 1/2 cups 
• Tender Thur ... 11/2 cup 
• Oil..1 tblsp
• Mustard seeds ..1 tsp
• Curry leaves..2 sprigs 
• Chopped  green chilles... 3 or according to the spice . 
• Grated coconut ..1/4 th cup 
• Salt to taste 

Method 
Wash broken rice n tender thur . 

In a pressure cooker , add oil, splutter mustard seeds, then add curry leaves, chopped green chilly n fry for a while . Add the washed broken rice , tender thur , salt along with water n pressure cook for 2 whistle . Once cooled open the lid n add grated coconut .Mix well . 

Aallo Paratha ... Version 1

Aallo Paratha ... Version 1

For the dough

• Wheat Flour - 2 cups
• water as needed
• Salt to taste
• Oil - 2 tsp

For filling

• Oil.. 2 tsp
• Potatoes- 3 
• Garlic flakes... 4 
• Onion ... 1 
• Chilly powder... 1 tsp
• Garam Masala..1 tsp 
• Coriander powder.. 1 tsp
• Cumin powder..1/2 tsp 
• Chopped coriander leaves-3 tsp 
• Ajwain seeds/ carom seeds  .. 1 tsp 
• Amchur Powder.. 1 tsp 
• salt to taste

Method for the dough

In a deep bottomed bowl add the wheat flour , salt n water n form into soft dough n apply oil  ... keep covered under moist cloth for 20 mts .

Method for the filling
Pressure cook potatoes , cool n remove the skin n mash it well .


In a kadai add oil, add chopped onion n fry till pinkish , add chopped garlic n fry for a while . Add all the powders , ajwain , salt  n fry for a minute .Add the mashed potato n fry for a while  as everything coats well .  switch off the flame n add chopped coriander leaves . mix well n  allow it to cool . 


To make Parathas ,take small portion of the dough and flatten into a disc, place a tablespoon of the filling in the centre of d disc and pinch the sides together around the filing and roll out as chapathis .Roast on both sides on hot tawa ,smeared with ghee ! 

Serve with pickle /Raitha . 

Chilly Onion Phova

Chilly Onion Phova 

• Paper Avalakki / Thin Beaten Rice..2 cups 
• Grated coconut..1/2 cup 
• Green chilles... 3 
• Sugar ..1 tsp 
• Onion ..1 
• Salt to taste 

Method
Chop green chilles n onion . 

In a bowl add grated coconut, chopped green chilles, sugar and salt . Mix well . 

Add phova to the above n mix again . Lastly add chopped onion n mix . 

Serve immediately . 

Varahi Drumstick Leaves Sanna Polo /Barnyard Millet Spicy Dosa

Varahi  Drumstick Leaves Sanna Polo /Barnyard Millet Spicy Dosa 

• Varahi ( Barnyard Millet )... 1 cup
• Thur Dhal ..1 fist 
• Dry red chilles ... 4 /6 
• Grated coconut..1 cup 
• Tamarind ..Tamarind seed size 
• Cleaned Drumstick leaves..2 cups 
• Salt to taste 

Method
Wash n soak thur dhal in water for about 1/2 an hour 

Wash n soak varahi in water for 1/2 an hour . 

Grind grated coconut , dry red chilles , tamarind to a fine paste .Then add thur dhal n grind coarsely . the ground paste have to be thick . 

Remove the ground paste , add soaked varahi n salt along with drumstick leaves n mix well . 

Heat a Tawa n smear oil , now take handful of batter n pat it with fingers  , dipping fingers in water .. close the lid n roast ! drizzle little oil on the edges n then toss the dosa on the other side n roast till done ! 

Khara Pongal ..Version 1

Khara Pongal ..Version 1

• Raw rice -1 cup                                   
• Moong dal  -1/2 cup   
• Water -3 or 3 1/2 cups                            
• Ghee  -4 tsp
• Mustard seeds.. 1 tsp    
• Turmeric Powder..1/4 th tsp 
• Slit green chilles ..3                                                     
• Pepper corns-1 tsp                                  
• Cumin seeds   -1 tsp                                     
• Curry leaves  -2 sprigs 
• Grated coconut-1/4 th cup                             
• Salt to taste  

 Method 
Wash Rice n Moong dhal n pressure cook it for 2 whistle with turmeric powder n mash a little .   

In a kadai  add ghee , splutter mustard seeds then add cumin seeds ,  pepper corns, ,slit green chilles  n  curry leaves, fry for a while n then  add cooked stuffs along with salt n grated coconut n mix well . 

Note : Add  little water if its too dry . 

Serve with Raitha 
. 

Whole Raagi Idlies ( Finger Millet Idlies ) with Ground Batter

Whole Raagi Idlies ( Finger Millet Idlies )

• Whole Raagi /Whole Finger Millet ..1 cup
• Urid Dhal..3 /4 th cup
• Methi seeds/Fenugreek seeds.. 1 tsp
• Salt to taste .

Method
Wash the whole raagi well .. 

Soak Whole raagi in water for about 4 hours . 

Wash n soak  Urid dhal along with methi seeds  in water for about 4 hours . 

Grind urid dhal n methi seeds , when 3/4 th done add the whole soked raagi n grind again to a smooth batter . 

Remove the batter , add salt n ferment overnight .

Grease an idly mould , add the batter n steam for a bout 15 to 20 mts .

Serve with chutney/Sambar . 

Methi Pooris , Batata nu Shaak , Aaloo Paratha with Pickle, Aaloo Mint Pulov , Boondi Raitha , Carrot Groundnut Salad n Beet Root Halwa .

Methi Pooris , Batata nu Shaak , Aaloo Paratha with Pickle, Aaloo Mint Pulov , Boondi Raitha , Carrot Groundnut Salad n Beet Root Halwa .

Methi Poori

• Whole Wheat Flour -2 cups
• Fresh Methi /Fenugreek leaves  –  1 cup
• Chilly Powder-1 tsp
• Hing/Asafoetida ... a pinch
• Turmeric powder ..a pinch
• Melted Ghee ..1 tblsp
• Water as needed to prepare the stiff dough
• Salt to taste
• Oil –  For deep frying

Method
In a bowl add whole wheat flour , Salt , chilly power, hing, turmeric powder, chopped methi leaves, melted ghee n water . knead well n prepare a stiff dough .

Divide the dough into equal small balls and roll out each ball into a round poori's .

 Heat oil in a kadai and add the rolled puri one at a time n fry till it  turns golden brown on both the sides .

 Batata nu Shaak

• Potatoes - 2 huge
• Tomatoes - 3 huge
• Oil- 1 tblsp
• Mustard Seeds  1 tsp
• Cumin Seeds  - 1 tsp
• Fenugreek Seeds - 1/2 tsp
• Curry leaves - 1 spring
• Ginger - 1/2 inch piece
• Chilly Powder - 1 tsp
• Coriander Powder-1 tsp
• Turmeric Powder - 1/2 tsp
• Cumin Powder- 1 tsp
• Garam Masala powder - 1 tsp
• Sugar - 1 tsp
• Salt to taste

Garnishing

• Chopped Coriander leaves

Method

Wash , peel the potatoes n chop into 3 inch cubical.

Chop tomatoes

Grate ginger .

In a kadai add oil, splutter mustard seeds, add cumin seeds, fenugreek seeds , curry leaves n fry for a second . Add tomatoes n cook till mushy . Add  all the powders, sugar n salt . Add water n chopped potatoes, cover n  cook till the potatoes are cooked and gravy is thick.

Then do the garnishing . 

Aaloo Paratha 

For the dough

• Wheat flour ... 1 cup 
• Oil ..2 tsp
• Water as needed to prepare a soft dough 
• Salt to taste 

For the stuffing 

• Potatoes...2 
• Ajwain /carom seeds .. 1 tsp 
• Finely chopped green chilles..2 
• Finely chopped coriander leaves ..1 tblsp 
• salt to taste 

Method 

In a bowl add wheat flour , salt, oil , water and prepare a soft dough . Keep aside for 1/2 an hour . 

Pressure cook potatoes .Cool , peel n mash the potatoes well . To it add salt, ajwain n chopped green chilles n coriander leaves ... mix well

To make paratha 
Take small portion of the dough and flatten into a disc, place a tablespoon of the filling in the centre of the disc and pinch the sides together around the filing and roll out as chapathis but with a thickness . Roast on both sides on hot tawa ,smeared with ghee ! 

Aaloo Mint Pulov

• Jeera Rice .. 1 cup 
• Potatoes.. 3
• Salt to taste . 

To grind to a fine paste 

• Grated coconut .. 1 tblsp 
• Ginger .. 1/2 inch piece 
• Cloves..4 
• Cinnamon ..1/2 inch piece
• Green chilles... 3 

Season 

• Oil/ ghee ..1 tblsp
• Mustard seeds..1 tsp
• Cumin seeds.. 1 tsp 
• Chopped Mint leaves ... 1/2 cup 

Method
Cook rice n keep aside . 

Pressure cook potatoes (  dont over cook n make mushy ) cool , remove the skin n chop it to 2 inch square pieces .Keep aside

Grind grated coconut, ginger , cloves , Cinnamon N  green chilles to a paste .

 In a kadai add oil /ghee .. splutter mustard seeds, cumin seeds, add chopped mint leaves n cooked chopped potato n fry for a while .Then add ground paste n fry for a while again ... Add salt then cooked rice N  mix well.

Carrot Groundnut   Salad 

• Carrot – 2 large grated
• Groundnut  –  1/4 th cup crushed
• Coriander leaves – 2 tblsp finely chopped
• Lemon Juice – 2 tsp
• Pepper to taste as per the spice one requires . 
• Salt to taste

Method
Wash the carrot n grate it . 

Dry roast the groundnuts , peel n crush it . 

Chop coriander leaves . 

In a bowl add the grated carrot, crushed peanut , chopped coriander leaves, lime juice , pepper powder n salt . Toss well .


Serve immediately.

Beet Root Halwa 

• Beet Root.... 2 
• Milk .. 1 cup 
• Water..1/4 th cup 
• Sugar ... 1/2 cup or according to the sweetness
• Ghee... 1 tblsp  
• Cardamom Powder..1 /4 th tsp
• Cashew nuts ..10
• Raisins..10
• Almonds .. 5 

Method 
Wash the beet root , scrap the outer skin n grate it .

Soak almonds in hot water for about 1/2 an hour . Remove the skin , n chop it . 

In a pan heat a tsp of ghee n roast cashew nut's and raisins . keep aside 

In a kadai add 2 tsp of ghee , add the grated beet root n fry till the raw smell goes . 

Add milk and water and cook till all the moisture evaporates. Now add the sugar and cook till the sugar dissolves . Add rest of the Ghee n cook for few seconds . 

Garnish with chopped almonds , roasted cashew nut's , raisins n cardamom powder .