Thakkali Thokku

Ingredients

Tomato           - 8 to 10

Chilli Powder  - 3/4 tsp

Salt                  - to taste

Mustard Seeds - to splutter(optional)

Gingelly Oil     - 1 tblsp

Method

• Place the tomatoes in boiling water for ten to fifteen minutes.Remove when skin comes off and let it cool and blend.
     
• Heat oil in a pan,splutter mustard seeds,add the tomato puree,chilli powder and salt.Keep the flame in low and stir in between till the tomato swirls in the pan.Transfer to a bowl and serve with idli,dosa,chappathi,rice..
                                    
     

Little Words

• Tomatoes can be pureed raw and then cooked as well.
• Ideal for travel packing.
• Adjust the quantity of tomatoes and chilli powder.

Mushroom Stufffed Idli

Ingredients

Idli Batter        - as required(say 2 cups)

Mushroom       - 200 g

Onion               - 1

Mustard Seeds - to splutter

Salt                   - to taste

Chilli Powder   - 1/2 tsp

Oil                    - 2 tsp 

Method

• Heat oil in a pan,splutter mustard seeds,add onion and saute till onion becomes transparent.Add mushroom,salt,chilli powder,sprinkle water and let the mushroom get cooked.
     
• Grease the idli plates with oil and half fill the idli mould with batter.Place mushroom in this and cover with more idli batter.Steam cook for ten minutes and serve with a side dish of your choice.
                              
                              
     

Little Words

• Curry leaves and coriander leaves can also be added to the mixture.
• Mixed vegetables can also be used for the stuffing.

Baby Corn Stir Fry

 

Ingredients

Baby Corn          - 10

Onion                  - 1/2

Curry Leaves       - few

Mustard Seeds     - to splutter

Coriander Leaves - to garnish

Chilli Powder       - 1/2 tsp

Salt                       - to taste

Oil                        - 2 tsp

Method

• Cut the baby corn into small pieces and pressure cook or microwave for three minutes.Heat oil in a pan,splutter mustard seeds,add onion,curry leaves and saute for a while till onion becomes soft.
  
• Add the cooked baby corn pieces,chilli powder and little water and toss them well.Cover with lid and cook for further two to three minutes,garnish with coriander leaves and serve.
     
  
  

Little Words

• Goes well with sambhar rice,rasam rice and tastes good all by itself.

Gobi Manchurian

Ingredients

Cauliflower            - 1 flower(medium sized)

Plain Flour             - 1/2 cup

Corn Flour             - 2 tblsp 

Ginger Garlic Paste - 1 tblsp

Soy Sauce              - 1tblsp 

Chilli Sauce             - 2 tsp

Green Chilli             - 1(optional)

Sugar                      - 1/2 tsp

Spring Onion           - 2 (chopped finely)

Onion                      - 1

Salt                         - to taste

Oil                          - to deep fry

Method

• Cut the cauliflower into small florets and place in a pan of salted boiling water for ten minutes and drain the water.
     
• In a bowl mix plain flour,corn flour,one teaspoon ginger garlic paste,one teaspoon each of soy sauce and chilli sauce, salt and make a thin batter by adding water.
     
• Dip the gobi florets in the batter and deep fry in hot oil till golden brown in a medium flame and drain on a kitchen towel to remove excess oil.
                                    
     
• Heat oil in a frying pan,add slit green chilli,onions,white portion of spring onion and saute for a while.Add ginger garlic paste,half of the green portion of spring onion,chilli sauce and soy sauce,sugar,little salt and let this cook for five minutes adding little water.Then toss the fried florets into this.
                                 
     
• Garnish with spring onions and serve.
     

Little Words

• Green chilli sauce or red chilli sauce can be used.
• Make a not too thick or thin batter.
• Make the sauce just before serving or else it may become soggy.

Potato and Zucchini Stir Fry

Ingredients 

Zucchini           - 1

Potato              - 2

Tomato            - 1

Onion               -1

Green Chilli       - 1

Cumin Seeds     - to splutter

Ginger garlic     - 1/2 tsp each(crushed)

Curry Powder   - 1tsp

Cumin Powder  - 1/2 tsp

Pepper Powder - 1/2 tsp

Cashewnuts       - few

Salt                   - to taste

Ghee                 - 1 tblsp

Method

• Peel the skin and chop the potatoes into small cubes.Place in salted boiling water for ten minutes.Heat ghee in a pan,add cumin seeds,onion,ginger garlic,green chilli and then add potatoes and fry for a while.Now add zucchini cut into cubes and tomatoes.
     
• Add salt,cumin powder,curry powder and pepper powder.Sprinkle water and cover with lid and cook for ten minutes.Garnish with roasted cashews and serve with rice.
     

Little Words

• This can be made into a curry by adding coconut paste.
• Goes well with rice.