VEGETABLE OMELETTE

There are so many varieties of omelettes in every body’s kitchen. This vegetable omelette is a very tasty dish which is a suitable filling for a delicious sandwich. Other than this, this vegetable omelette can be used in gravies and kuzhambu varieties to enhance the flavour as well as taste. For sandwiches, toast the bread slices, spread the butter on them and fill the slices with this vegetarian omelette and a few pieces of cucumber and tomatoes. Even without toasting and the addition of cucumber and tomatoes, this vegetable omelette sandwich tastes divinely!

Ingredients:

Sieved gram flour- 2 cups
Chilli powder- 1/4 sp
Finely chopped spring onion- 1/4 cup
Finely chopped onion- half cup
Finely chopped tomato- half cup
Finely chopped coriander- 2 tbsp
Finely chopped green chillies- 1
Salt to taste

Procedure:

Add the flour in a bowl.
Again add the vegetable mixture with salt.
Mix well with the fingers.
Then add enough water to mix it to a dosai batter consistency.
Heat a tawa and pour 1 tbsp of this batter.
Spread thinly.
Sprinkle a little oil around it.
Butter is a good substitute for the oil.
When one side is cooked to golden brown, flip the other side to cook.

NB:

The fire must be low to cook this to a golden brown colour.

JACKFRUIT SEEDS FRY:

For this fry the jackfruit seeds must be fresh and fleshy. We must peel off the outer cover and then cook it either in plenty of waters or in pressure cooker. When they are cooked, cut them into halves. Now they are ready to cook. We can prepare various dishes such as koottu, poriyal, podi thiruval, pakoda, briyani etc. The sambar would be very tasty if we add this jackfruit seeds to it. This fry will be delicious to eat as a side dish with sambar.

பலாக்கொட்டை வறுவல்:

Ingredients:

Jackfruit seeds- 30 [boiled and cut in to halves]
Turmeric powder- half sp
Red chilli powder-2 tsp
Oil- 4 tbsp
Salt to taste
Finely sliced onion- 1
Finely chopped tomato-half cup
Chopped coriander-3 tbsp
Curry leaves- 1 arc


Grind the following in to a coarse paste:


Shredded coconut- 4 tbsp
Small onions-5
Small garlic flakes-6
Shredded ginger- half sp
Fennel seeds- half sp

Procedure:

Mix the powders, ground paste and salt with the jackfruit seeds and marinate them for half an hour.
Heat a kadai and pour the oil.
Add the sliced onion and fry them to golden brown.
Then add tomato with the greens and fry them until they are cooked well and the oil floats on the surface.
Add the jackfruit mixture and cook on medium fire until it is fried well to golden brown.

PANEER CHILLI KOTHU PAROTTA

With paneer there are so many Tiffin varieties. But this paneer chilli kothu parotta is the most fulfilled one with a divine taste. There is no need for a side dish as this is a wholesome food. However, curd salad with cucumber, carrot, onion and tomato is ok with this if any side dish is needed. This dish can be prepared with left over parottas.

பனீர் சில்லி கொத்து பரோட்டா

Ingredeints:

Parotta-4
Onion-4
Medium sized tomato-4
Garlic-ginger paste- 1 tsp
Chilli garlic sauce- 2 tbsp
Finely chopped green chillies- 1 tbsp
Soya sauce- 1 tsp
Capsicum [big]-1
Paneer- 200gms
Oil-4 tbsp
Butter- 2 tsp
Salt to taste
Turmeric powder- half tsp
Chopped spring onion- 5 tbsp
Finely chopped coriander- 5 tbsp

Procedure:

Microwave the parottas for 2 minutes in High.
Then cut them in to thin pieces.
Slice the onions thinly.
Crush the tomatoes coarsely.
Cut the capsicum in to small cubes.
Soak the frozen paneer pieces in slightly warm water for 20 minutes, drain the water and then scramble them in to small pieces.
Heat a pan and pour the oil.
Add the onion and fry them to slightly golden brown.
Add the ginger- garlic paste and fry them for a few seconds.
Then add the tomato with the turmeric powder and the green chillies.
Cook them until they are finely mashed and the oil floats on top.
Add the capsicum, spring onion, salt and the coriander leaves with the sauces and cook them for a few seconds.
Add the scrambled paneer and cook on slow fire until it is mixed well with the gravy. 
Finally add the parotta pieces and toss them until they are well coated with the gravy.
Add the butter and cook the parotta on slow fire for another 5 minutes.
Now the delicious paneer chilli kothu parotta is ready!

BITTER GOURD PODIMAS:

There are so many varieties of recipes on bitter gourd. But this podimas recipe has no bitter taste. This can be enjoyed with sambar and curd rice.

பாகற்காய் பொடிமாஸ்

Ingredients:

Bitter gourd-3
Bengal gram- half cup
Red chillies- 3
Fennel seeds- 2 tsp
Mustard seeds- 1 tsp
Finely chopped tomato- half cup
Turmeric powder- half sp
Finely sliced onion- 1 cup
Salt to taste
Oil- 9 to 10 tbsp
Shredded coconut- 4 tbsp
Chopped coriander- 3 tbsp
Black gram- 2 tsp

Procedure:

Cut the bitter gourd in to small pieces.
Fry them little by little in 5 tbsp of oil to slightly golden color.
Soak the Bengal gram in enough water for an hour, then drain the water and grind it with the red chillies and a tsp of fennel seeds coarsely.
In a tbsp of oil, fry the ground Bengal gram on slow fire until it becomes soft and crumbled.[usili]
Mix this with the fried bitter gourd.
Heat a pan and pour 3 tbsp of oil.
Add the mustards seeds and when they splutter add black gram and the remaining fennel seeds and fry for a few seconds.
Then add the onion with the tomato and the turmeric powder.
Cook them until they are mashed and the oil floats on the surface.
Now add the bitter gourd mixture and cook on slow fire for a few minutes until all the ingredients are mixed and combined well.
Lastly add the coconut and coriander and mix well.

RAW MANGO THOKKU:

This is the most favourite pickle for me and my family. Usually this is prepared with ‘ Ottu maangai ’ which is also called as ‘ Kili mookku maangai’. I always combine oorukai mangai with this to give a most delicious taste. The raw mango used for this pickle should be firm and a little sweeter.

மாங்காய்த் தொக்கு

Ingredients:

Raw Mango-2
Gingelly oil- half cup to 1 cup
Fenugreek seeds- 1 tsp
Red chillies-5
Turmeric powder- half sp
Red chilli powder- 2 tbsp
Jaggery- 1 tsp
Asafetida- a marble size
Salt to taste

Procedure:

Peel off the outer skin of the raw mangoes.
Slice them a little thicker.
Heat a kadai.
Pour a tsp of oil.
Fry the asafetida, red chillies and the fenugreek seeds to golden brown.
When cooled, powder them finely.
Again heat the pan and pour the remaining oil.
Add the mango pieces and cook them on slow fire.
When the raw mango pieces become soft add the chilli powder, turmeric powder and salt.
Cook for a few minutes.
Add the jagerry and the fried powder.
Again cook on slow fire for a few seconds until every thing is combined well.
Mangai thokku is ready!
Serve with curd rice!

MAIDHA PATHRI

There are so many varieties like muttai pathri, ghee pathri, adukku pathri, chatti pathri and rice pathri in Kerala. This I have learnt from a friend. This is one of the most favourite dishes in our house. Any kara chutney or tomato chutney is suitable for this.

மைதா பத்ரி


Ingredients:


Plain flour- 1 1/2 cup
Rice flour- 1 1/2 cup
Shredded coconut- half cup
Salt to taste
Cumin seeds- half sp
Warm water- 1 1/2 to 2 cups


Procedure:


Sieve the flours twice.
Add the cumin seeds, salt and shredded coconut to it.
Transfer them to a bowl and mix with warm water to make a smooth and fine dough.
Special care should be taken when mixing with the warm water.
The dough will be loosened if the quantity of water is more.
Keep it covered for half an hour.
Grease a piece of butter papper.
Take a small ball at a time, flatten it to the thickness of puri with the fingers, and drop it in hot oil.
It will puff like a puri on both sides.
Enjoy it with the chutney.

THIPPA ROTTI

This roti is a nutritious one. Some 25 years back I have learnt to cook this tasty roti from my friend. Usually this must be made with a thickness of 1 inch. It will be crisper outside and soft inside. But I have showed here a thinner version. It will be delicious to have this as a Tiffin item either for breakfast or night. Tomato kara chutney will be much suitable as a side dish.

திப்ப ரொட்டி

Ingredients:

Rice rawa- 3 cups
Black gram- 1 cup
Peppercorns- 1 tbsp
Curry leaves- 3 arcs
Fresh curd- 1 cup
Bengal gram- half cup
Salt to taste
Thinly sliced onion- 1 cup
Shredded coconut- half cup

Procedure:

Wash the rice rawa twice and drain the water completely.
Add the curd, peppercorns, curry leaves, Bengal grams and salt.
Mix well and let it soak for an hour.
Grind the black gram to a fluffy batter.
Add this to the rawa mixture.
Add the coconut and the onions.
Mix well.
The batter should be thick.
Heat a tawa and spread the batter in to half inch thickness.
Pour a little oil around it.
Cover it with a suitable lid.
Once the bottom side is cooked to golden brown, flip it to the other side and cook until the other side is well cooked and crisp.
Thippa roti is ready now!