Broken Wheat Idli (Wheat Rava Idli)

Ingredients:

• 1/2 cups broken wheat
• 1 cup yogurt, preferably sour
• 1 tbsp grated coconut
• 1 tbsp grated carrot
• 4 - 5 stalks coriander leaves, finely chopped 
• curry leaves
• 1 tsp mustard seeds
• 1 tsp urad dhal
• 1 tsp channa dhal
• Cashews, optional

Preparation:

1. Dry roast broken wheat and mix with yogurt.
2. Heat oil, add seasonings, fry well and add to the mixture.
3. Add vegetables, coriander and curry leaves. Mix thoroughly.
4. Pour into greased idli plates over cashews and steam for 10 minutes or until cooked.
5. Allow to cool and remove.

Banana Idli

Ingredients:

• 1 cup semolina 
• 4 ripe bananas
• 1/4 cup grated coconut (can add more to taste)
• 1/2 cup jaggery / brown sugar (can add more to taste, I used more than 3/4 cups)
• Salt, a pinch
• 1/2 tsp baking soda
• cashews, optional

Preparation:

• Dry roast semolina till the favour is given out.
• Mash bananas and add all the ingredients.
• Mix well and add some water to bring it to idli batter consistency.
• Grease idli plates, place cashews in each, pour batter and steam for 10 to 12 minutes or until cooked.
• Serve hot.

The idlis came out well and I loved them! Try them and leave your comments!

Chettinad Eral Varuval - Prawn Fry

Ingredients:

• 500g prawn, cleaned and deveined
• 25 - 30 nos. pearl onions, chopped
• 15 nos. small pearl onions, whole
• 3 tomatoes, diced
• 1 tbsp ginger-garlic paste
• 15 small garlic cloves
• 4 green chillies, slit
• 1/2 tsp mustard seeds
• 2 tsp cumin seeds
• 2 tsp fennel seeds
• Curry leaves, handful
• 5 stalks cilantro, finely chopped 
• 1 tsp chilli powder
• 3 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• Salt to taste
• Oil (I used olive oil)

Preparation:

1. Heat oil in a pan, splutter mustard seeds. Add cumin and fennel seeds and half the curry leaves.
2. Add onion, garlic cloves, ginger - garlic paste and green chillies. Fry till golden brown.
3. Add tomatoes and all the powders. Add salt, cover and cook till the tomatoes are mushy and the mixture is a thick lump.
4. Saute another 4 minutes till dry and chunky. Add prawn and cook 2 minutes.
5. Remove lid and fry for 4 - 5 minutes. Add remaining curry leaves, cilantro and fry till masala turns brown and dry. Switch off and serve.

Thoothukudi Kozhi Chukka Varuval (Tuticorin Chicken Dry Roast)

This is an authentic dish from Thoothukudi, the land of V O Chidambaram Pillai (கப்பலோட்டிய தமிழன்)! This recipe is from Aha Enna Rusi on Sun TV.

Serves 4

Ingredients:

• 1/2 kg boneless chicken
• 2 large onion, finely diced
• 1 1/2 tsp chilli powder or as required
• 1 tsp garam masala powder
• 1/2 tsp clove powder
• 1 tbsp ginger - garlic paste
• Curry leaves, handful (Optional)
• Salt to taste
• Oil (I used olive oil)

Preparation:

1. Heat oil in a pan, add onions and saute till golden brown.
2. Add chicken and saute till cooked. Add oil as required.
3. Add all the powders and then ginger garlic paste. Blend well and simmer for 10 minutes. 
4. Add curry leaves and continue to fry till dry and roasted well.
5. Switch off and serve with rice and sambar or kaarakuzhambu.

Note:
The curry leaves are my addition. They have added a lot of flavour to the dish. I had it with coconut rice. A perfect combination I should say!

Vermicelli Idli

Ingredients:

• 2 cups vermicelli (semiya) 
• 1 cup semolina (rava)
• 2 cups yogurt
• Baking soda, a pinch
• 1 tsp mustard seeds
• 1 tsp split Bengal gram 
• 1 tsp black gram
• 10 - 12 curry leaves, chopped
• Asafoetida, a pinch
• Cashews
• Salt to taste

Optional:

• 1 small carrot, grated
• 1/2" ginger, grated
• 2 green chillies, finely chopped
• 5 - 6 stalks coriander, finely chopped

Preparation:

1. Mix together vemicelli, semolina, salt and baking powder.
2. Add yogurt to form a thick batter. (Batter should be thicker than idli batter). Add 1 to 2 tsps of water.
3. Heat oil and season with mustard, split Bengal gram and black gram. Fry till golden brown. Add curry leaves and asafoetida.
4. Add this to the batter and mix well. Add all the vegetables.
5. Let it stand for 15 to 20 minutes.
6. Grease idli plates, place cashews in each, pour in batter and steam for 12 minutes or until cooked. Let cool for 5 minutes and serve with coconut or tomato chutney.

The idlis came out pretty well. My lunch tomorrow!

Beef Mince and Potato Bake

From http://www.menupages.ie/Recipes/easy_food_cookbook/RecipeDetail.aspx?recipeId=547

Ingredients:

• 250g beef mince
• 3 large potatoes, peeled
• 1 onion, chopped
• 1/2 tbsp tomato puree
• 3 medium tomatoes, chopped
• 60 ml beef stock
• 1/2 cup grated cheese
• 1/2 tbsp oil

Preparation:

1. Boil potatoes with salt until tender. Drain and cool. 
2. Preheat oven at 180 degrees C.
3. Heat oil in a pan and fry onion until soft. Add mince and fry until browned. Add puree, chopped tomatoes and beef stock and bring to a boil. Simmer for 10 - 15 minutes. Season with salt and pepper.
4. Cut the potatoes into thin slices. Spoon a layer of mince into an ovenproof dish. Arrange a layer of potatoes on top and cover with a layer of mince. Repeat and end with a layer of potato.
5. Sprinkle grated cheese on top and bake for 30 minutes until golden brown.

Kaadai Varuval - Quail Fry

Ingredients:

• 2 quails
• 2 tsp chilli powder
• 1 1/2 tsp pepper powder
• 1/2 tsp turmeric powder
• 1 1/2 tsp garam masala
• 2 tsp ginger - garlic paste
• Curry leaves, a handful
• Oil for shallow frying
• Salt to taste

Preparation:

1. Clean quail and make incisions with fork.
2. Make a paste with ginger - garlic paste and all the powders, adding a little water.
3. Marinate quail with the ground paste and set aside for 2 - 3 hours.
4. Heat oil, add curry leaves and shallow fry quail till browned on all sides.
5. Remove excess oil in a paper towel and serve.