Fried Rice

Ingredients:

Basmathi Rice ( Cooked)	1 cup
Carrot	1
Oil or Butter	2 tbs
Beans	15 nos
Peas	¼ cup
Onion	1
Green Chilly	2
Pepper Powder	1 tes
Aginomoto (Optional)	½ tes
Sugar	1 tes
Lemon Juice	1 tbs
Salt	To Taste

Procedure:

1. Peel the skin of the carrot and chop it into thin and small pieces.

2. Cut the beans into thin slices and chop the onion into lengthwise thin slices.

3. Heat the oil/butter in a pan, add the chopped onion, sliced vegetables, green chillies (Slit into two halves), peas and ajinomoto. Fry for 2-3 mins in medium flame.

4. Now add the cooked rice, sugar, pepper powder and salt. Mix them gently and garnish with coriander leaves.

      Serve hot with Tomato Sauce.

I am sending this Fried Rice , French fries and French Toast to Akila's Dish Name Starts with F.

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Hydrangea Flower @ Kodai

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Simple Idly Sambar

Ingredients:

Toor Dal	1 Cup
Oil	2 tes
Mustard Seeds	½ tes
Urad Dal	½ tes
Curry Leaves	1 Spring
Green Chilly	4
Sambar Onion	¼ cup
Tomato	1
Turmeric Powder	½ tes
Coriander Leaves	Handful
Asafoedita Powder	½ tes
Salt	To Taste

Procedure:

1. Wash and pressure cook the dal with turmeric powder, tomato and 2 cups of water for 3 -4 whistles in high flame.

2. Chop the onion into two halves and slit the chillies into small pieces.

3. Heat the oil in a pan, add mustard seeds and urad dal. Wait for popping.

4. Then add the curry leaves, chopped green chillies and chopped onion. Fry till the onion becomes golden in color.

5. Then add the cooked dal and salt. Stir well and close the lid of the pan. Cook for 5 mins.

6. Finally add the coriander leaves and asafoedita powder. Mix well and then serve with Idly or  Dosai.

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Kolam # 87 - Rangoli Kolam

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Green Chutney / Pudina Chutney Version II

Ingredients:

Mint Leaves	1 Cup
Coriander Leaves	1 Cup
Green Chilly	2
Sugar	1 tes
Lemon Juice	1 tbs
Salt	To Taste

Procedure:

1. Grind all the ingredients in a blender to a fine paste using little water.

2. Save it in an airtight container and refrigerate. This chutney can be used for a minimum of one week.

3. This chutney can be served with any snack items like cutlets, kababs etc.

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Bread Omelet

Ingredients:

Bread Slices	2
Onion	1
Red Chilly Powder	1/ tes
Pepper Powder	½ tes
Curry Leaves	1 Spring
Coriander Leaves (chopped)	1 tbs
Oil	1 tbs
Butter	1 tes
Salt	To Taste

Procedure:

1. Chop the onion, curry leaves and coriander leaves into very thin and small pieces.

2. Take 2 tbs of water in a bowl.

3. Add the chopped onion, red chilly powder, pepper powder, salt, curry leaves and chopped coriander leaves.

4. Mix them well till the salt dissolves.

5. Now break the egg and pour it into the mixture. Mix them well.

6. Heat the tawa and apply butter or oil. Toast the bread slices lightly and remove it  from the pan.

7. In the same tawa, pour the egg mixture into a circular shape.

8. Then place the bread slices side by side on the omelete and drizzle oil over the omelet.

9. Flip them carefully. After few seconds, fold the omelet and then it remove from the tawa.
       Serve it immediately.
I am sending this to Pari's Only - Cooking with Breads event.

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Hotel Idly Sambar

Ingredients:

Thur Dal	½   cup
Red Chilly	4
Coriander Seeds	2 tbs
Channa Dal	1 tbs
Fenugreek  Seeds	1 tes
Cumin Seeds	1 tbs
Oil	1 tbs
Ghee	1 tbs
Mustard Seeds	1 tes
Urad Dal	1 tes
Curry Leaves	1 Spring
Sambar Onion	½ cup
Tomato	1
Tamarind	Gooseberry size
Asafoetida	1 tes
Turmeric Power	½  tes
Coriander Leaves	Handful
Salt	To Taste

Procedure:

1. Dry roast the red chillies, coriander seeds, channa dal, fenugreek seeds and cumin seeds. Allow it to cool down and later powder them.

2. Wash and pressure cook the dal with water and turmeric powder for 4 whistles in high flame.

3. Mash the cooked dal with hand beater and keep it aside.

4. Heat the oil and ghee in a pan, add mustard seeds and urad dal. Allow it for popping.

5. Then add curry leaves and chopped onion. Fry till the onion turns into golden color.

6. Add the chopped tomato and fry for a minute.

7. Now add the tamarind paste, salt, asafoedita powder, ground powder and mashed  cooked dal. Add water if necessary.

8. Bring it to boil and cook for 3-4 mins. Finally add chopped coriander leaves.

     This sambar goes well with Idly, Dosai and Pongal.

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Potato Fry

Ingredients:

Potato	¼ kg
Tomato	1
Onion	2
Red Chilly Powder	1 tes
Gingelly Oil	2 tbs
Cinnamom	1 inch
Curry Leaves	1 Spring
Salt	To Taste

Procedure:

1. Wash and cut the potato into 4 pieces.

2. Pressure cook them along with little water and salt for a whistle in high flame.

3. Allow it to cool down. Then peel and cube them.

4. Chop the onions into thin and lengthwise pieces.

5. Heat the oil in a pan, add cinnamom, curry leaves and chopped onion. Fry till the onion turns into golden color.

6. Then add the chopped tomato, red chilly powder and salt. Fry for a minute.

7. Then add the cubed potatoes and sprinkle water if necessary.

8. Stir well and cook for 5 mins.

    Serve with Rasam Rice or Curd Rice.

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Tomato / Thakkali Kuzhambu - Version II

Ingredients:

Tomato	4
Sambar Onion	¼ cup
Cumin Seeds	1 tes
Pepper Corns	½ tes
Red Chilly	4
Curry Leaves	2 Spring
Grated Coconut	½ Cup
Oil	1 tbs + 1 tes
Mustard Seeds	½ tes
Urad Dal	½  tes
Salt	To Taste

Procedure:

1. Heat 1 tes of oil in a pan, add cumin seeds, pepper corns, red chillies, curry leaves and chopped sambar onion. Fry till the onion turns into golden color.

2. Allow it for cool down and grind with little water. Keep it aside.

3. Wash and grind the tomatoes without water.

4. Extract the milk from the coconut and keep it aside.

5. Heat 1 tbs of oil in a pan, add mustard seed, urad dal and curry leaves. Allow it for popping.

6. Then add the chopped onion, tomato puree, ground mixture and salt.

7. Bring to boil and add coconut milk. Cook till froth is formed.

8. Garnish with coriander leaves.

     This goes well with Idly, Dosa and Rice.

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Channa Masala

Ingredients:

Channa / Vellai Kondai Kadalai	1 cup
Onion (Medium size)	3
Tomato	2
Ginger and  Garlic Paste	2 tes
Green Chilly	1
Oil	2 tbs
Cinnamom	½ inch
Cloves	2
Red Chilly Powder	1 tbs
Coriander Powder	½  tbs
Amchur / Dry Mango Powder	¼ tes
Chaat Masala	¼ tes
Dry Fenugreek Leaves (Kasuri Methi)
Coriander Leaves	Handful
Salt	To Taste

Procedure:

1. Wash and soak the channa for 8 hrs or overnight. Pressure cook  it with soaked water and salt for 3 whistles in high flame.

2. Chop and grind 2 onions into coarse paste.

3. Chop the remaining onion into small pieces.

4. Wash and grind the tomato into fine paste.

5. Heat the oil in a pan, add cinnamom, cloves, chopped onion and fry till it turns into golden color.

6. Then add ginger - garlic paste and green chilly (slit into two halves). Fry for a minute.

7. And then add the tomato puree, red chilly powder and coriander powder. Fry till the oil separates from the mixture.

8. Now add the cooked channa and salt, mix them well. Cook for 5-7 mins.

9. Finally add the amchur powder, chaat masala powder and Kasuri methi. Cook for few seconds.

10. Garnish with finely chopped coriander leaves.

     Serve with chapathi, poori or Roti.

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