Idli Podi Upma

Easy to make dish, with leftover idlis.

Ingredients:

• Leftover Idlis                  - 5
• Idli Podi                         - 2 ta. sp
• Gingelly Oil                    - 1 ta. sp
• Mustard seeds               - 1 ts. sp
• Curry leaves                  - 10
• Dry red chilli                  - 2
• Salt to taste

Method :

1. With your hand make the idlis into small pieces.
2. In a pan heat the oil , add the mustard seeds.Allow them to crackle.
3. Add red chilli ,curry leaves . Dropin the idlis.
4. Add the idli podi, salt to taste and mix them well. Serve them hot.

Egg Kothu Parota

Ingredients:

• Cooked Parota              -3
• Egg                               - 2
• Onion                           - 1
• Tomato                         - 1
• Green chilli                    - 1
• Chilli powder                - 1/4 ts. sp
• Pepper powder             - 1/4 ts. sp
• Garam masala pow.      - 1/4 ts. sp
• Coconut milk(optional)  - 1/4 ts. sp
• Coriander leaves           - 2 ta. sp (chopped)
• Curry leaves                  - 10
• Salt
• For tempering : Oil , mustard seeds.

Method:

1. Tear the cooked parotas into pieces.

2. In a pan, heat oil , add mustard seeds and curry leaves, dropin the chopped onions and saute them till soft.
3. Add tomatoes,chilli and saute them till tomatoes are cooked nicely.
4. Now break and add the eggs one by one and mix them well , like u do for egg scrambling.
5. When the egg is half cooked , add all the powders, salt and mix them.
6. Add the parota pieces and mix them well. Pour the coconut milk and cook them for 30 secs.
7. Garnish them with coriander leaves. Serve them hot with onion raita.

Seppankilangu / Colocasia Usli

Seppankilangu, one of my favourite dish. We normally fry them, but can be made as a usli type. My Mom taught me this dish.

Ingredients:

• Seppankilangu / Colocasia         - 1/4 Kg
• Channa Dal                                - 1/2 cup
• Garlic                                         - 3
• Red chilli                                    - 3
• Onion                                         - 1
• Curry leaves                               - 10
• Oil to fry
• Salt to taste

Method:

1. Boil Seppankilangu / Colocasia in water till 3/4th cooked.
2. Drain all the water and cool them and peel off the skin.

3. Cut them into 1/4 inch round .
4. Soak the Channa for 1 hour. Drain the water and  grind them coarsly along with red chilli, garlic and salt .
5. In a frying pan, heat enough oil to fry the Seppankilangu / Colocasia.  

6. Fry the Seppankilangu / Colocasia  little by little in the oil with little salt added.
7. Once fried , remove the excess oil, only having 2 table spoon of oil in the pan.
8. Add mustard seeds to crackle. Add chopped onions , curry leaves, saute them till soft.
9. Add the coarse paste and the fried Seppankilangu / Colocasia , salt .Mix them well.
10. Cook them till the raw smell of the paste  goes off and well cooked.

Prawn-Colocasia(Seppankilangu) Gravy

Prawns is one of the fish varieties, which my son really relishes to have. This dish  is one of my favourite dish . My mom used to make this dish whenever i visit her place. Basically this a tuticorin style of cooking prawns.

Method:

• Prawns                  - 1/4 kg
• Chepankilangu       - 1/4 kg
• Onions                   - 1 (chopped finely)
• Tomato                  - 2 (chopped finely)
• Green chilli             - 1 (slited)
• Coconut Paste       - 1/4 cup    
• Fenugreek              - 1/4 ts. sp
• Chilli powder          - 1 ta. sp
• Coriander Powder  - 2 ta. sp
• Turmeric Powder    - 1/4 ts. sp
• Oil                          - 2 ta. sp

For Tempering:

• Oil                         - 1 ta. sp
• Small Onions           - 3 (Chopped Vertically)
• Mustard seeds        - 1 ts. sp
• Curry Leaves          - 10

Method:

1. Cook the chepankilagu in boiling water till it is soft. Remove the skin and cut them in round shape.
2. In a empty pan dry roast the fenugreek seeds and grind them to powder.
3. In a shallow pan heat oil, drop in chopped onions, saute them till golden brown. Drop in chopped tomatoes, green chilli. Saute them till tomatoes are well cooked.
4. Now add all the powders and mix them well.
5. Add the coconut paste , 1/4 cup of water and salt to taste. Bring them to boil.
6. Dropin the prawns and cook them  with lid closed.Takes about 5 to 10 minutes.
7. When prawns are cooked , add chepankilangu and  leave them to boil for 2 mins. 
8. In another small pan , temnper using oil, mustard seeds, onions, curry leaves. Add them to the gravy.
9. Taste very well when had after 1-2 hours.

Egg Masala Thokku

Ingredients:

• Boiled Eggs               - 4
• Onions                      - 2
• Tomato                     - 2
• Green chilli                - 2
• Red Chilli Powder     - 1/4 ts. sp
• Turmeric Powder      - 1/4 ts. sp
• Pepper Powder        - 1/4 ts. sp
• Garam Masala Pow - 1/4 ts. sp
• Curry Leaves           - 10 leaves
• Coriander Leaves     - 3 ta. sp (chopped)
• Salt to taste
• Oil                           - 3 ta. sp

Method:

1. Chop the onions and tomatoes finely. Slit the green chillies.
2. Heat oil in a pan, add mustard seeds to crackle, add onions and saute them till golden brown.
3. Add tomatoes and green chilli. Saute them till fully cooked.
4. Add all the powders , salt ,both the leaves. Add 3 ta. sp of water and bring them to boil.
5. Discard the shell of the boiled eggs. Slit them and add them to the masala .

Instant Kara Kuli Paniyaram

One of my all time favourite recipe is kuli paniyaram. Basically we used to prepare the kulipaniyaram batter, by soaking the rice and grinding them , leave them to ferment over night. But here is the easy way to make kuli paniyaram using idli batter.

Ingredients:

• Idli batter              - 3 cups
• Onion                    - 1 medium size chopped finely
• Carrot                   - 1 grated
• Green chilli           - 2 chopped finely
• Curry leaves          - 10 leaves
• Coriander leaves   - 3 ta. sp
• Oil for making the paniyaram.(tastes very good if gingelly oil is used.)

 

Method:

1.     Heat 2 table spoon of oil in a pan.
2.     Temper them with mustard seeds.
3.     Add onions, green chilli, carrot, curry leaves .
4.     Saute them for 2 minutes in medium flame.

5.     Add this mixture to the idli batter and also salt,coriander leaves.
6.     Heat the paniyaram making pan, drop little oil in each kuzhli.
7.     Fill them with the prepared batter.

8.     After sometime flip it over and allow the other side to cook till golden brown.
9.     Serve them hot with corinder or tomato chutney.



Semolina Kichadi (Rava Kichadi)

Ingredients:

• Semolina(Rava)      - 1 cup
• Onion                    - 1(chopped lengthwise)
• Tomato                  - 1(chopped lengthwise)
• Greenchilli              - 2(slitted)
• Cardomom             - 2
• Cinnamon sticks      - 1
• Clove                      - 2
• Turmeric Powder     - 1/4 ts. sp
• Oil                           - 2 ta. sp
• Ghee                        - 2 ta. sp
• Mustard seeds          - 1/2 ts. sp
• Curry leaves             - 10 leaves

Method:

1. In a shallow pan heat ghee and fry the rava till light brown. Keep the rava aside.
2. In the same pan heat oil  add mustard seeds, curry leaves and all the masala .
3. Add onions , tomato, green chilli fry till soft. Add turmeric powder.
4. Pour 2 1/2 cups of water and salt to taste.
5. Bring them to boil,  add the fried rava. Mix them well.
6. Mix till all the water is aborbed.
7. Serve them hot with coconut chutney.