Mixed Veg Oats Dosa Recipe

Ingredients:
Oats-2 cup
rice flour-1/4 cup
roasted rava-2 tbp
wheat-2tbp
Grated onion-1 cup
Grated Carrot-1/2cup
Garlic-ginger paste-1tsp
Pepper & jeera powder- 2tsp
Green chillies(required amt)
Coriander Leaves and Salt

Method:
Mix above all well and add some
water to get a thick consistency...
Now proceed like usual dosa
preparation.. Serve wit chutney..

NOTE: CAN ALSO ADD VEGETABLES

LIKE CAPSICUM, CABBAGE ETC.., AS
PER OUR WISH...

Spicy brinjal curry/Ennai kathirikkai Recipe

Ingredients:

To grind:

corriander - 3 tsp
fennel - 1 tsp
cinnamon - 1
cloves - 2
cumin - 1 tsp
fenugreek - 1/4 tsp
rice - 1 tsp
pepper - 1 tsp
red chillies - 2
Fry all the above ingredients
with little oil.grind it to a
paste then add

coconut - 3 tbsp and grind it.

(u can simply add masala powder

with coconut and grind)

To fry:

oil - 3 tbsp
mustard, urad dal, channa dal -
each 1/2 tsp.
curry leaves -1 twig
corriander
turmeric -1/4 tsp
onion - 1 (chopped)
tomato - 1 small (chopped)
brinjal - 4 - 6 small size (slice
on top without cutting into pieces)
tamarind juice - 1 tbsp (optional)

Method:

step 1: heat pan, add oil.

step 2: add mustard seeds(allow it to

splutter),urad dal, channa dal & curry leaves.

step 3: add inion, fry it till brown.

step 4: add the brinjal and fry it for a min.

step 5: add the grinded paste with water.

step 6: add turmeric, chilli powder and

salt to taste

step 7: allow it to cook for 10 min. till

the masala & brinjal get cooked & the gravy
is thick.
step 8: add tamarind juice and give it a
boil. stir it till oil separates.

step 9: add corriander.

Shahi Paneer

\Ingredients (Serves: 6)

 250 gm: Paneer (cottage cheese)

 1/4 cup: Beaten curd
 1/2 cup: Milk
 1 1/2 cup: Tomatoes (chopped fine)
 1/2 cup: Onion (chopped into strips)
 1/2" piece: Ginger chopped fine
 2-3: Green chillies chopped fine
 2-3: Cardamoms (crushed)
 1/2 tsp: Garam masala
 1/2 tsp: Red chilli powder
 2 tsp: Tomato sauce
 3 tsp: Ghee or butter
 Salt to taste
 For Garnish
o 2 tsp: Grated paneer
o 1 tsp: Chopped coriander

Method

1. Chop paneer into 2" fingers.

2. Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and
cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool.
3. Blend in a mixer till smooth.
4. Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.
5. Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
6. Garnish with chopped coriander and grated paneer.

TASTY CHICKEN 65 Recipe

Ingredients:
1/2 kg. Chicken(boneless)
2 tsps. Corn Flour
2 tsps. Maida Flour
1 no. Egg
1½ tsps. Ginger(paste)
1½ tsps. Garlic(paste)
2 tsps. Red Chilies(powder)
2 cups Yoghurt
1 tsp. Garam masala powder
4 drops Food Color(Red)
Onion for garnishing
3 tsps. Lime juice
Salt to taste
Vegetable Oil for frying

Method:
Mix corn flour, Maida flour,
eggs,ginger and garlic paste, red chilli
powder, yoghurt, garam masala, food
colour and salt with little water.
To this mixture add chicken pieces
and marinate for 3 hours.
Deep fry the chicken pieces in hot oil
till golden brown.
Garnish with onions and sprinkle lime
juice before serving.
Chef Damodharan's Recipes.

DINDUKKAL BIRYANI

Wash 1/2 kg. of JEERAKA SAMBA rice and soak for 30mins. Clean 1/2 kg. mutton pieces.
Finely slice 1/4kg. of onions and chop 1/4 kg. of tomatoes. Heat 100gm. cooking oil [ can
also use some ghee , about 50gm. in addition to the oil] in a heavy vessel, and splutter 2
sticks cinnamon, 2 cloves, 2 cardamom, 1 bay leaf, 1 stone algae [ kadal paasi in tamil ]
and one maraati moggu [ I don't know the English name]. Then add onions and saute till
brown. Then add paste of 6 garlic and 50gm. ginger, and the tomatoes and cook till raw
smell goes. Then add washed mutton, 4 chopped green chillies , 1/4 tsp. turmeric powder, 2
tsp. chilli powder, 3 tsp. dhania powder, 1/2 a bundle of mint leaves, chopped, 1/2 cup thick
curds, and cook till oil floats on top. Then add water twice the amount of rice , add required
salt and cook the mutton. When the mutton is 3/4th. done, add the drained rice, mix, cover
and cook. Do not disturb till you see small pits forming on top of the biryani. Then add little
red [kesari] food colour dissolved in little water, mix well but lightly, and cook on 'dum' for
half an hour. Serve hot with regular pachadi [made with onion, coriander leaves, tomatoes
in curd].

AAMBUR BIRYANI

BASMATHI rice - 500 gms. No kadalpasi, maratti moggu in this recipe. The rest of the
ingredients required and their quantity is the same as the above recipe. But method of
cooking is different.

Method: Take 1 1/2 litres of water in a heavy pan. Add half the spices [clove,cardamom
etc.] and boil the water. Add washed rice, salt and cook till 3/4th. done and drain the water.
Set the rice aside. Meanwhile, clean the mutton. Mix it with curd, chopped tomatoes, mint
leaves, coriander leaves, ginger garlic paste, turmeric powder and slit green chillies. Mix
well and marinate for at least 30 mins. Heat the oil/ghee in a heavy pan, splutter the
remaining whole spices, and fry the onions till brown. Then add muttons and cook till oil
floats on top. Then add coriander powder and chilli powder, salt, and sufficient water to
cook the meat. Once the mutton is cooked, and the mixture thickens, add the cooked rice,
mix well and cook the biryani on 'dum' for 30mins. Serve hot with regular pachadi [made
with onion, coriander leaves, tomatoes in curd].

THIRUVALLUR PONGAL - VADAICURRY

Pongal :
Wash 1 cup raw rice and 1/2 cup mung dal. Add 2 1/2 cups water, salt, a pinch of cumin
seeds and cook in pressure cooker for 1 whistle. Then reduce flame & cook for a further
10mins. Remove from stove, add 1/2 tsp. asafoetida powder, mix well and set aside. Heat 1
tsp. oil and 2 tsp. ghee in a pan, and splutter 1tsp. cumin seeds, 2 tsp. pepper corns, 1
small piece of giner [finely grated], 5 cashewnuts broken and a few curry leaves. Add this
seasoning to the cooked rice, mix well and serve hot.

Vadaicurry:
Grind together 1 small piece ginger, 8 garlic, 1tsp. fennel seeds, 3 red chilly, 1 piece
cinnamon, 1 clove and 1 cardamom to make a thick paste. Soak 1 cup chana dal for 1 hour
and grind to a coarse paste, adding as little water as possible. To this dal paste, add 1 Tbsp.
of the ground masala paste, required salt and mix well. Make small vadais and fry in hot oil.
Keep aside. In a pan, heat some oil and saute 2 chopped onions till brown. Then add 2
chopped tomatoes, the ground masala paste, 1tsp.each of chilli powder & coriander powder,
1/2 tsp. turmeric powder and saute well. Then add 1 cup of coconut milk and bring to a boil.
Break up the fried vadais into bite-size pieces, add to the gravy, mix well & taste for salt.
Add little water if gravy is too thick, bring back to the boil , switch off stove. Serve hot with
pongal.

SIVAGANGAI VELLAI PANIYARAM

Soak 2 cups raw rice & 1/4 cup whole urad together for one hour and grind to a fine paste.
Then add required salt, 1 Tbsp. milk, 1/2 tsp. sugar and mix well. The batter should be of a
dosai - maavu consistency. In a small fry-pan, heat required oil. When oil is medium hot ,
take a broad ladle and pour one ladle of batter into the oil. While the paniyaram is cooking
pour the hot oil , from the sides onto the top of the paniyaram. Once it cooks and rises to
the top, turn over to cook the other side, and after a minute remove from pan, drain and
serve.

Note : This dish should not be made in a paniyaram pan like how we do for kuzhi paniyaram
etc. It should be made like appams, one at a time in a small kadai / vanali, adding more oil
as & when the oil reduces.

DHARMAPURI KEERAI VADAI

Soak together 1/2 cup whole urad and 1 cup chana dal for one hour. Drain, grind to a
coarse thick paste, without adding any water. Finely chop 1/2 cup small onions, 3 green
chillies and 1/2 a bundle of arai keerai or siru keerai [or a combination of both]. Add these
to the ground dal alongwith required salt & 1tsp. cumin seeds. Add finely chopped curry
leaves and coriander leaves, mix very well. Heat oil for frying in the pan. Take a small ball
of the vadai dough, place it on the palm, flatten to make thin vadais, pierce center with a
finger and slowly drop the vadais in the oil. Fry on a medium flame till done. Don't
overcrowd the pan, only add as many vadais as the pan will hold.

THOOTHUKUDI MAASI KARUVADU PODI

Clean 100gms. of maasi karuvadu, wash and dry roast in a pan till moisture evaporates. Set
aside and when cool, powder the karuvaadu [in an ural if possible]. Grate 1/4 a coconut and
dry fry in a pan till golden brown. When cool, powder and set aside. Then finely chop
50gms. of small onions and split 4 dried red chillies into bits. Now, powder the onions and
chillies [raw itself, without dry roasting] . Then mix together the powdered onions with the
powdered coconut and dried fish powdered. Add little salt, and store in clean , airtight
bottles. Can be eaten with hot rice and some ghee / gingelly oil, just like other podis

SALEM MUTTON CHUKKA

Clean 250gm. boneless mutton & chop into small pieces. Heat 1 ladle of oil in a pan &
splutter 1/4 tsp. fennel seeds. Then add 100gms. chopped small onions and saute till
brown. Then add 1/2tsp. ginger garlic paste , and when it's raw smell goes, add 50 gms. of
chopped tomatoes. Then add 2 tsp. chilli powder, 3 tsp. coriander powder & 1/4 tsp.
turmeric powder & cook on medium flame till oil separates from the masala. Then add
cleaned mutton , required salt, mix well. Cook , sprinkling little hot water from time to time.
Once mutton is well cooked and all moisture is evaporated, remove and serve garnished
with chopped coriander or curry leaves as desired.

THIRUVARUR AKKARA VADISAL

Boil 1litre of milk, add 1 cup water , 1 cup raw rice, 1/4 cup mung dal & 1/4 cup chana dal.
Mix well & cook them on a medium steady flame till cooked very soft and fine. Meanwhile,
place 2 1/2 cups of powdered jaggery in a pan, add 1/4 cup water and heat. Once it boils,
remove from stove , strain & set aside. Once the rice/dal mixture is cooked very well, add
this jaggery syrup and mix & cook well till moisture completely reduces. Heat 1/2 to 3/4 cup
of ghee in a pan, add 10 broken cashews and roast them till light brown. Then add 1tsp.
cardamom powder, mix & add this tempering to the jaggery & rice mixture. Mix thoroughly,
leave covered for 20mins. Then serve hot.

RAMANATHAPURAM AINDHARISI PANIYARAM

Wash & soak together 1/2 cup each of pacharisi, puzhungal arisi, javvarisi [sago], whole
urad & mung dal for 2 hrs. Grind to a smooth batter adding 2 Tbsp. of grated coconut.
Powder 2 1/2 cups of jaggery, place in a pan and add water just to cover the jaggery. Heat
until the jaggery melts, then strain to remove the dirt & add this jaggery syrup to the
ground batter. Add 2tsp. of powdered cardamom, mix well and make paniyarams in a small
kadai , as mentioned in previous recipes.
KANCHIPURAM IDLY

Clean & soak together 1/2 cup boiled rice, 1/2 cup raw rice & 1cup whole urad for 1 hour,
grind to coarse rava consistency. Add salt & set aside to ferment for 5hrs. Heat 3 Tbsp. oil
and pour 1 spoon oil into the fermented batter, mix well. In the remaining hot oil, splutter
1tsp. each of mustard, urad dal, crushed cumin, crushed pepper, 2tsp. chana dal, 1small
piece ginger grated, 5 - 6 cashews broken and 3 dry red chillies split into bits. Add this
seasoning to the batter. Also add 2Tbsp. grated coconut , mix the batter thoroughly but
lightly. Grease small steel tumblers and pour batter upto just 1/2 the tumbler. Steam idlies
on medium flame as usual, for 10mins. [ Can check if they are done by piercing centre of
idlies with a sharp wooden skewer/stick ]. Serve hot with chutney / sambar.

TRICHY KARI [MUTTON] KOZHAMBU

Clean 1/2 kg. mutton & chop into pieces. Grind together 2Tbsp. grated coconut, 2 tsp. of
khasakhasa [poppy seeds] & 5 cashews to a fine paste. Heat 2Tbsp. oil in a pan, and
splutter 1tsp. of fennel and 2 nos. each of cloves, cardamom & cinnamon. Add 100gms. of
small onions, finely chopped and fry till light brown. Then add mutton, 4 tomatoes chopped,
3tsp. chilli powder, 2 tsp. ginger garlic paste, 1 1/2tsp. coriander powder, 1/4 tsp. turmeric
powder, stir well. Cook till raw smell goes. Then add 3 cups water, reduce heat, cover the
pan & cook the mutton well. Then add salt, boil for 5 more mins. Add ground paste and
after a further 5 minutes, remove from the stove. Garnish with curry leaves, serve hot.

CHICKEN 65

Ingredients :

chicken = 1/2 kg

chilli poweder - 2 tsp

turmieric powder - 1/2 tsp

salt - to taste

cornflour - 4 tsp

rice flour - 2 tsp

ginger garlic paste - 2 tsp

egg - 1

preparation :

clean the chiken

marinate it with egg , ginger garlic paste and mix well

then put all other ingredients and mic well and refrigerate it for 1/2 hrs

Then take a pan, add oil and fry these pieces. ( if necessary u can add red colouring
powered while marinating)

serve hot with sambar and rice.

EGG KOZHAMBU

INGREDIENTS:

egg : 6
onion : 10
chilli vathal : 5 (moor melaga)
cumin seeds : 5
coconut : 5 small pieces
turmeric powder : 1/2 tsp
salt : to taste
coriander leaves : 1/2 bunch
curry leaves : few
oil : 2 spoon

PREPARATION :

Cut onion in small piieces,

Extract coconut milk.

Grind chiili and cumin seeds. And add this mixture to the coconut milk.

Also add turmeric powder and salt to the conconut milk.

Boil the egg and slice them in two

Take a pan, add oil and heat it. Then add onion, curry leaves and fry well.
Now add the coconut milk mixture to the pan and boil it.

It has to boil well and oil should come up. Then add the boiled egg to it.

serve hot with plain rice.

REDCHILLI CHICKEN FRY

INGREDIENTS:

chicken : 1/2 kg
onion : 150 grms [CHOPPED FINELY]
red chilly : 10 [seed has to be removed]
ginger and garlic paste ' 2 tsp
turmeric power - 1/2 tsp
dhaniya poweder - 3 tsp
patta : 2
soombu : 1/2 tsp
curry leaves : little
pepper : 1/2 tsp
lavangam : 2
tomato : 100 grm
green chilli : 1
oil : 5 tsp
salt : to taste

PREPARATION :

Take the redchilli and remove the seeds

Take the vessel add 4-5 spoon of oil and put patta, lavangam, sombu, pepper and fry well

then add the curry leaves, onion and fry for 2 mins and add ginger and garlic paste and fry
well.

Now add the red chillis and fry well

Now put the tomato ( squece while adding the tomato). Mix well and keep the stove in sim

Add turmeric powder, and dhaniya powder and frey well till the smell goes

{If more spice is needed then add one green chilli and fry if not we need not add green
chillli}

now add the chicken piecies and mix well

Then add some salt and sprinkle some water. Mix well and wait till chicken is cooked. It
should come dry.

Put some coriander leaves and serve hot with rice.

Aloo chicken
Ingredients
Chicken drumsticks- 4
Potatoes - 1
Ginger garlic paste- 2tsp
Chilli pwdr 2 tsp
Turmeric- little
Cornstarch 1tbsp
Oil to deep fry
Egg 1

Method

•Clean the chicken. In half a glass of water, mix G&G paste, chilli pwdr, turmeric and salt. Mix it with the chicken,
and boil it till the water evaporates.
•Grate potatoes finely. Rinse it in water, and squeeze out the water, and dry. Mix cornstarch with it.
•Beat egg till frothy, and add the cooked chicken to it. Roll it in the potato mixture, and deep fry.

Pepper Chicken
Ingredients[/b]
Chicken 1lb
Onions 2
Tomatoes 3
Ginger & garlic paste 2 tsp
Saunf 1tsp
Chili powder ½ tsp
Pepper 2 tsp
Turmeric powder 1 pinch
Pattai 1 piece
Oil 2 tbsp
Salt as per taste
Curry leaves 2-3 sprigs (more the better)

Method•Clean the chicken. Finely chop onions and tomatoes. Dry fry, saunf, pepper, and curry leaves. Make a
powder of it.
•Heat oil, and add the spices. Add onion, tomatoes, G & G paste, chili powder, turmeric powder, and salt. Sauté
well. Now add the chicken and stir well. Close the lid, and cook well. No need to add water, let it cook it in its own
juices.
•Once the chicken is cooked, open the lid, and let it sauté well.
•Lastly, add the powdered spices and mix well. Tastes very good. Can substitute mutton instead of chicken. But
mutton has to be cooked well.

My points: This chicken tastes very good. The curry leaves should be fried (with no oil) well, along with the other
spices, and added at the last stage.

Coconut milk chicken

Ingredients
Chicken 1kg
Onions 3
Ginger& garlic paste 2 tsp
Green chilies 10
Pattai 1
Cardamom 2
Oil and salt as per taste
Coconut milk 1 can, or milk extracted from one coconut.
Turmeric powder 1 pinch

Method
•Heat the oil and add the spices. Add finely chopped onions, slit green chilies, g&g paste, and turmeric powder.
Sauté well.
•Add the cleaned chicken pieces, sauté well, for 5 min. Now add the coconut milk.
•Let the chicken get cooked well, and the gravy thicken. Stir well often. Add curry leaves, once the chicken is well
cooked. A good combination with ghee rice and white rice.

b]My points: I reduce the number of green chilies and add red chili powder, and a pinch of garam masala powder.
Also, you can ½ water and ½ coconut milk. Adding 2-3 tomatoes along with onions also tastes good. I prefer
reducing the green chilies and adding red chili powder.

APPAM

ingredients :

boiled rice : 200 grms

urad dhal : 50 grms
feenugreek seeds : 1/4 tsp
salt : to taste
conconut milk : 1 cup
soda : 1/4 tsp
oil : 100 ml

preparation :

Soak boiled rice, urad dhal, fenugreek seeds for 3-4 hours and grint it to soft paste.
keep this paste for one whole night.

Then take it on the next day, add conconut milk, salt and soda to this paste and misx well.

Then take the appam pan and pour the mixture in the middle and then shake the pa n in
circular motion ( to that it will come in round shape

Close the pan with lid till appam comes soft.

serve it hot with coconut milk .

REDCHILLI CHICKEN FRY

INGREDIENTS:

chicken : 1/2 kg
onion : 150 grms [CHOPPED FINELY]
red chilly : 10 [seed has to be removed]
ginger and garlic paste ' 2 tsp
turmeric power - 1/2 tsp
dhaniya poweder - 3 tsp
patta : 2
soombu : 1/2 tsp
curry leaves : little
pepper : 1/2 tsp
lavangam : 2
tomato : 100 grm
green chilli : 1
oil : 5 tsp
salt : to taste

PREPARATION :

Take the redchilli and remove the seeds

Take the vessel add 4-5 spoon of oil and put patta, lavangam, sombu, pepper and fry well

then add the curry leaves, onion and fry for 2 mins and add ginger and garlic paste and fry
well.

Now add the red chillis and fry well

Now put the tomato ( squece while adding the tomato). Mix well and keep the stove in sim
Add turmeric powder, and dhaniya powder and frey well till the smell goes

{If more spice is needed then add one green chilli and fry if not we need not add green
chillli}

now add the chicken piecies and mix well

Then add some salt and sprinkle some water. Mix well and wait till chicken is cooked. It
should come dry.

Put some coriander leaves and serve hot with rice.

It will really taste good. I have already tried this. U too try this and give me the feedback

RAMANATHAPURAM AINDHARISI PANIYARAM

Wash & soak together 1/2 cup each of pacharisi, puzhungal arisi, javvarisi [sago], whole
urad & mung dal for 2 hrs. Grind to a smooth batter adding 2 Tbsp. of grated coconut.
Powder 2 1/2 cups of jaggery, place in a pan and add water just to cover the jaggery. Heat
until the jaggery melts, then strain to remove the dirt & add this jaggery syrup to the
ground batter. Add 2tsp. of powdered cardamom, mix well and make paniyarams in a small
kadai , as mentioned in previous recipes.

KANCHIPURAM IDLY

Clean & soak together 1/2 cup boiled rice, 1/2 cup raw rice & 1cup whole urad for 1 hour,
grind to coarse rava consistency. Add salt & set aside to ferment for 5hrs. Heat 3 Tbsp. oil
and pour 1 spoon oil into the fermented batter, mix well. In the remaining hot oil, splutter
1tsp. each of mustard, urad dal, crushed cumin, crushed pepper, 2tsp. chana dal, 1small
piece ginger grated, 5 - 6 cashews broken and 3 dry red chillies split into bits. Add this
seasoning to the batter. Also add 2Tbsp. grated coconut , mix the batter thoroughly but
lightly. Grease small steel tumblers and pour batter upto just 1/2 the tumbler. Steam idlies
on medium flame as usual, for 10mins. [ Can check if they are done by piercing centre of
idlies with a sharp wooden skewer/stick ]. Serve hot with chutney / sambar.

TRICHY KARI [MUTTON] KOZHAMBU

Clean 1/2 kg. mutton & chop into pieces. Grind together 2Tbsp. grated coconut, 2 tsp. of
khasakhasa [poppy seeds] & 5 cashews to a fine paste. Heat 2Tbsp. oil in a pan, and
splutter 1tsp. of fennel and 2 nos. each of cloves, cardamom & cinnamon. Add 100gms. of
small onions, finely chopped and fry till light brown. Then add mutton, 4 tomatoes chopped,
3tsp. chilli powder, 2 tsp. ginger garlic paste, 1 1/2tsp. coriander powder, 1/4 tsp. turmeric
powder, stir well. Cook till raw smell goes. Then add 3 cups water, reduce heat, cover the
pan & cook the mutton well. Then add salt, boil for 5 more mins. Add ground paste and
after a further 5 minutes, remove from the stove. Garnish with curry leaves, serve hot.

SALEM MUTTON CHUKKA

Clean 250gm. boneless mutton & chop into small pieces. Heat 1 ladle of oil in a pan &
splutter 1/4 tsp. fennel seeds. Then add 100gms. chopped small onions and saute till
brown. Then add 1/2tsp. ginger garlic paste , and when it's raw smell goes, add 50 gms. of
chopped tomatoes. Then add 2 tsp. chilli powder, 3 tsp. coriander powder & 1/4 tsp.
turmeric powder & cook on medium flame till oil separates from the masala. Then add
cleaned mutton , required salt, mix well. Cook , sprinkling little hot water from time to time.
Once mutton is well cooked and all moisture is evaporated, remove and serve garnished
with chopped coriander or curry leaves as desired.

THIRUVARUR AKKARA VADISAL

Boil 1litre of milk, add 1 cup water , 1 cup raw rice, 1/4 cup mung dal & 1/4 cup chana dal.
Mix well & cook them on a medium steady flame till cooked very soft and fine. Meanwhile,
place 2 1/2 cups of powdered jaggery in a pan, add 1/4 cup water and heat. Once it boils,
remove from stove , strain & set aside. Once the rice/dal mixture is cooked very well, add
this jaggery syrup and mix & cook well till moisture completely reduces. Heat 1/2 to 3/4 cup
of ghee in a pan, add 10 broken cashews and roast them till light brown. Then add 1tsp.
cardamom powder, mix & add this tempering to the jaggery & rice mixture. Mix thoroughly,
leave covered for 20mins. Then serve hot.

DHARMAPURI KEERAI VADAI

Soak together 1/2 cup whole urad and 1 cup chana dal for one hour. Drain, grind to a
coarse thick paste, without adding any water. Finely chop 1/2 cup small onions, 3 green
chillies and 1/2 a bundle of arai keerai or siru keerai [or a combination of both]. Add these
to the ground dal alongwith required salt & 1tsp. cumin seeds. Add finely chopped curry
leaves and coriander leaves, mix very well. Heat oil for frying in the pan. Take a small ball
of the vadai dough, place it on the palm, flatten to make thin vadais, pierce center with a
finger and slowly drop the vadais in the oil. Fry on a medium flame till done. Don't
overcrowd the pan, only add as many vadais as the pan will hold.

THOOTHUKUDI MAASI KARUVADU PODI

Clean 100gms. of maasi karuvadu, wash and dry roast in a pan till moisture evaporates. Set
aside and when cool, powder the karuvaadu [in an ural if possible]. Grate 1/4 a coconut and
dry fry in a pan till golden brown. When cool, powder and set aside. Then finely chop
50gms. of small onions and split 4 dried red chillies into bits. Now, powder the onions and
chillies [raw itself, without dry roasting] . Then mix together the powdered onions with the
powdered coconut and dried fish powdered. Add little salt, and store in clean , airtight
bottles. Can be eaten with hot rice and some ghee / gingelly oil, just like other podis.

Mysore vegetable curry:

Onion 3
vegetables mixed 1/2 kilo
beaten curd 3/4 cup
coconut paste 1/2 cup
ginger garlic paste 1 tsp
saunf 1/2 tsp
cinnamon, cardamom a little
chilli powder 2 tsp
cloves 1
haldi 1/2 tsp & green chillies 1
salt

Heat oil, add all the raw spices saute for a mt. Put onion, ginger garlic paste and stir till the
raw smell disappears. Add chilli powder with curd, green chillies & coconut paste. Boil for
some time.

Once it boils well, add cooked vegetables with enough of salt and water. Boil for some more
time and garnish with as usual leaves.

My variation:

Instead of coconut paste, obviously, added 2 tbsp of coconut milk; And, though you have
coconut & curd, the gravy is not becoming thick easily; so, added 1 tsp of besan flour which
makes it very thick and the taste is also quite different. Otherwise, it will be like a different
version of avial!!

Last edited by R on Tue Aug 02, 2005 7:52 am; edited 1 time in total

Garbanzo beans(a snack):

chick peas 1 cup

onion 4 small in size
tomato 1 cup
pine apple 1 cup
carrot 1/2 cup
cucumber 1/4 cup
capsicum 1/4 cup
sugar 1 tsp
vinegar 1 tbsp
pepper powder 1 tsp
oil & salt.

Heat oil, add cut garlic(1 flake), saute for a min. Meanwhile, cut onion & tomato into small
pieces and the other vegetables into the finger size.

Saute half of the onion to the heated oil well till it is transparent. Put tomato fry for a couple
of mts. Add chick peas with enough of water. Pressure cook.

At the same time, heat oil in a different vessel; add the veggies with remaining onion &
vinegar, marinate for 5 mts. Add pepper powder, salt & sugar mix well and keep aside.

Now, take the cooked channa out, transfer to some different vessel. Add enough amt of
salt, pepper powder, mix well. Pour pine apple pieces and the marinated vegetables to the
mixture without vinegar, mix well and serve.

Points:

What I did was completely omitted vinegar. Instead, can squeeze lemon juice. If you dont
have pine apple, ignore and proceed. Same with sugar.

For coconut burfi:

coconut grated 1 cup

milk 1 cup
sugar 3/4 to 1 cup

Now, for carrot burfi...

carrot grated 1 cup

milk 1/2 cup plus 1/2 cup
sugar 1/2 cup

Heat a vanali add the mixture of coconut, milk and sugar. Keep stirring until it becomes
very thick. For the sweetness, 3/4 cup is enough; but, if it comes out separately, have to
add the remaining 1/4 cup(3/4 plus 1/4). Final result will come like a ball in the center
which is the right time to pour onto the greased plate. Dont disturb it for some time.
Wash the vanali and heat the same. Add 2 tsp of ghee with carrot, saute them for 2 or 3
mts. Pour 1/2 cup of milk and when it all absorbed, check whether the carrot is cooked or
not. If not, add the remaining 1/2 cup of milk and stirring. It will be done before the milk
got absorbed. Wait till the carrot absorbs all milk. Now, time to pour sugar.

Keep stirring till it forms like a ball in the center just like with coconut burfi. Once the ball is
formed, pour the mixture on top of the coconut burfi and level it accordingly so that they
both should be equal in size. When it is cold, cut down together.

Now, you get a 2 in 1 sweet with double colors and double taste. This is such a nice sweet
where the kids will enjoy and also no ghee in it. Adding ghee or caradamom powder and
nuts is upto you.

You can put carrot mixture at the bottom, and pour the coconut burfi on the top which will
give the same taste.

Rice cucumber thenkuzhal:

Rice flour sieved 1 cup

hot oil 2 tsp
salt to taste
omam or jeera or cleaned sesame seeds 1 tsp

Grind cucumber without seeds and green chillies well and extract the juice alone.

If you dont have time to do all those things, while cooking cucumber for kootu or making
salad, filter, save the water and use it.

Similarly, for green chillies, instead of grinding, slit and put it in the cucumber water and let
them boil well so that the hot taste will stay on the water from the chillies. Now, it is ready
to knead the flour dough with all other ingredients.

This is for ordinary or mullu thenkuzhal with single hole. Stuff some dough into the mould
and start pressing it directly to the hot oil. Adjust the fire high to medium. When it is red in
color, take them out and keep on the tissue paper.

Tips:

Instead of pouring in the hot oil directly, you can put a 4 or 5 circular spirals on the ziploc
covers and transfer it (using yr hands or any thin spatula) to the oil. Now, small thenkuzhal
is ready to eat.

While pouring on the oil from the mould, if it starts coming out separately, add 1/4 cup of
flour. When oil is more, it will happen, which is for yr info.,
Cut chocolates:

Besan flour 1 cup

sugar 4 cups
ghee 1 cup
cocoa powder 1/2 cup
milk 1 cup

Add besan flour, cocoa, sugar to a vessel and mix well with hand. Pour milk and melted
ghee and now, switch on the stove. Stir them evenly.

Grease ghee on a tray and when it comes like a mysore pak i.e. moving away from the
edges and forms like a ball, remove and pour it on the tray. When cold, cut into pieces.

Some tips:

Before adding ghee to the mixture, stir by laddle well to make sure that the sugar dissolves
atleast 3/4th. Becoz, when I made this sweet, just followed what they said and finally, felt
some sugar in mouth.

You will find a different brown color and that is the sign of final stage.

You can give a break while stirring, but after bubbles has started coming, keep on stirring
without any break.

The right consistency to find out is at the sides and on the center, lots of kind of white
bubbles will come. And, if you stir on the sides, it will come without sticking to the
vessel(similar to mysore pak) and so many bubbles will start coming than the initial stage.

Or, simply follow what I told for making mysore pak. Try to make a ball from the gravy and
when it forms like a ball, wait for 2 to 3 mts and switch off the gas.

Javarisi chithranam:

Big sago (preferable) small size is also ok 1 cup

raw rice 1 cup
sliced cauliflower 1 cup
carrot 100 g
green peas 50 g
onion 1 big
potato 1 small
green chillies 2
coconut or coconut milk 1/4 cup
dhania powder 1 tsp
chilli powder 1/2 tsp
pepper 4
haldi, curry leaves
mustard 1/4 tsp
salt.

Grate carrot and onion. cut potato into small pieces.

Wash rice & sago soak them for 20 mts. Drain water and keep aside.

Meanwhile, heat oil in a pan, add mustard and once it splutters, add onion & remaining
veggies with salt & other powders, mix well. Grind curry leaves, pepper & green chillies into
a coarse paste and mix with the above veggie mixture. Fry well and add coconut milk and
pour this mixture to the rice sago mixture.

cook them as usual for 2 whistles and if you want the grains to be soft, add 1 to 2 cups of
water in extra. Dont forget to add salt.

This itself will serve a good lunch and no need to go for spicy side dish. Simple raitha or
even puliyitta keerai will do.

Vazhakkai adai:

Plantain 2
besan flour 2 cups
rice flour 2 cups
soda salt a pinch
green chillies 4
coriander leaves small 1 bunch
onion 2
ginger a small piece
salt

Cut onion, chillies, ginger, leaves finely and fry them in oil. Once it is fried well, keep aside.

Peel the skin of veggie, cook nicely. Mix besan, rice flour, soda, salt and add the mashed
veggie, chilli powder to taste and knead into a dough.

You can cook in two ways.

1) Either, directly, pat it like adai; grease a non stick pan, put the adai, spread some onion
mixture on the top, again, put the veggie dough mixture and apply oil all over the dough
and close with a lid, cook.
2) Or, Take thenkuzhal achu, fill up the dough and squeeze directly on the greased non
stick pan without leaving any gap.

Put the onion mixture on the top and again, press the thenkzuhal achu above the onion
mixture. Apply oil on the edges.

Now, come to the cooking part..

Keep the fire in sim. Close the adai mixture on the tava with a lid. Once it is cooked well on
one side, change the side with a thin spatula to the other side without getting disturbed
carefully.

Again, close it with a lid and cook. If necessary, pour oil on the edges. Once done, keep
aside and goes with tomato chutney.

Kesari:

rava 3/4 cup

sugar 1 cup
ghee 1/2 cup
water 2 cups
food color yellow or orange a pinch
raisins 15
cashew 1/4 cup
cardamom powder 1 tsp

Mix sugar with water and heat in a medium fire or until it dissolves(around 10 mts, guess).
Add food color, stir and remove from heat.

Now, in a non stick pan or in a vanali, melt ghee and fry cashew, raisins and keep aside. In
the remaining ghee, add rava fry on low heat till the color changes around 4 to 5 mts or a
good flavor comes out. The color should change into pale golden brown in color.

Now, add sugar syrup to the rava mixture and cardamom powder and on medium heat cook
until the mixture turns thick. Mix the dry fruits and keep stirring.

At first, it will come like halwa which we serve normally. If you want to put slices, wait for
some time and it will come at the center like almost a ball. Now, time to pour on a plate and
no need to grease the plate as it has lots of ghee in the sweet.

When cold, cut into slices and serve.

Points:

some people add equal amount of rava & ghee(!) and finally, everything will come out for
sure. Even in the above method, some of the ghee will come out and keep them separately.

If you are not happy with the above qty of ghee, can reduce a bit; but not sure abt the
taste. Or, as I told for mysore pak, can add 2 to 3 tbsp oil and later, can add ghee for the
remaining portion.

Since rava has already half cooked in the ghee itself, the lumps will not be forming at the
later stage while adding water & dont have to check for cooking, which I witnessed by
myself.

Tomato mixture:

Tomato puree 1/2 cup

besan flour 1/2 cup
boondi 100 g
peanut 1/4 cup
roasted gram 1/4 cup
cashew 8 whole
red chilli powder 2 tsp
hing a few
curry leaves 2 sprigs
cloves 2
pepper powder 1 tsp
chaat masala 1 tsp

Take 2 small sized tomato and grind it. Filter the same. Puree is ready.

In a bowl, add flour, puree, chaat masala, pepper powder, hing, chilli powder, salt, cloves
powder & 1 tsp hot oil, mix well. Make dough by kneading them gently.

Take thenkuzhal achu and press it into the oil. When it is brown or the oil sound disappears,
take it out and drain on the tissue. Similarly in little amt of oil(1 tsp), add nuts, roasted
gram fry till it is crispy and finally, fry curry leaves too.

Now, crush thenkuzhal well and mix it with the nuts, leaves. Add boondi, pepper powder to
them and mix well. If necessary add well.

Some points from me:

While I was making the above mixture, omitted chaat masala and did not make boondi.
Simple with the tomato thenkuzhal and other nuts, tasted good.

Instead of grinding tomato, can take tinned one and dilute it with water, mix with the
dough. Check for salt and hot taste. Since it is prepared with tomato, the final result will not
be hot or salty like other mixture.

Grind 1/4 cup(separately) roasted gram and sieve. Include this flour with besan and make
thenkuzhal.

So, finally after crushing and mixing with other powders, added little amount of salt and
freshly roasted, ground pepper jeera powder which gave extra taste and healthy to eat too.

Paneer malli kurma:

Coriander leaves 1 bundle

Mint leaves 1 bundle
paneer 200 g
green chillies 3 or 4
cloves 2 to 3
cinnamon 1/2 tsp
brinji leaves 1
tomato 1 cup
onion 1 cup
cashew 50 g
jeera, kuskus 1 tsp each
ginger garlic paste 1 tsp
oil & salt.

Heat oil, add jeera, cinnamon, cloves & washed leaves. Keep aside.

Heat again in a pan, add oil with onion saute well. Once done, add green chillies, ginger
garlic paste fry well. Once the smell is gone, add tomato, ground leaves paste and stir
nicely.

Paste cashew, kuskus adding little amt of water and add it to the above. Stir them in slow
flame. Add more water, salt and small square pieces of paneer, mix well. Let them boil for
some time. Once it is blended well, keep aside.

Goes well with roti, puri & pulao.

My variation:

Instead of the leaves, try with greens like palak etc. Boil it with ginger, garlic & chillies grind
together finally.

In the place of cashew, add peanut and still, the taste will come out nicely.
Grains vada:

Thoor dal - 1 cup

Channa dal - 1 cup
Masoor dal - 1/2 cup
Urad dal - 1/4 cup
Rice - 1/4 cup
Moong dal - 1/4 cup

Other ingredients:

Green Chillies 4
Red chillies 4
Ginger a small piece
Fennel - 2 tsp
Cut onion - 1
hing and coriander leaves little
Oil for frying

Soak rice & other dals separately for 4 hours. Drain the water and first, grind rice nicely(not
like idly batter); now, add the dal mixture with enough water and grind coarsely. Before
that, as I told always, keep half handful of dal mixture separately.

Either grind chilies, fennel with ginger separately and mix with the above mixture or while
grinding dal, add these ingredients and grind together.

Finally, to the dhal rice mixture, put onion, leaves, hing, salt & the whole separate dals, mix
well. Start making vadas and you will see a noticeable difference with the color of vada-
maroon color!!

Carrot kheer:

Carrots 4 or 5
Cashew 2 tbsp
cardamom powder 1 tsp
saffron optl. 1/2 tsp
sugar 3/4 cup
badham to garnish sliced 3 tbsp
milk 4 cups

Wash the carrots and if you want, peel the skin nicely out. Cut a carrot into two or three
pieces. Pressure cook in a vessel inside the cooker cut carrots, 1 cup of milk with the said
cashews. Can add cardamom powder too now alongwith saffron or later. Either way it is
fine.
Pressure cook for 2 whistles and sim for 10 mts. Now, the carrot will be soft when you open
the cooker. Once it is cold, grind all of them without milk. The carrot will get mashed easily,
but one or two nuts will stay still; not to bother.

Meanwhile, boil the remaining milk separately and mix the ground mixture to it. When they
all blended together, add sugar to it and wait till it dissolves completely. Garnish with sliced
almonds.

Points to note:

Cooking carrots in the milk with cashew will increase the taste which you will find. Since
carrot is a sweet veggie, can adjust the sugar accordingly. Can omit even saffron since
carrot already gives orange color.

Similarly, if you want it to be thin, use the above qty of milk and if not, reduce the milk qty
to 3 cups or so.

Apple kheer:

Apple 4
cashew, badham 2 tbsp each
milk 3 cups
sugar 1 cup
cardamom powder 1/2 tsp
saffron optl. 1/2 tsp

Peel the skin out of the apple and cut into cubical pieces. Meanwhile, blanch the nuts and
remove the skin. Grind apple pieces, cardamom, nuts nicely. If it is little coarse, no
problem. Can add sufficient amount of milk while grinding apple.

Meanwhile, boil the milk separately. Like I said in the paal paysam, you can boil in the
cooker or just direct boiling on the stove like we do normally is also fine. Or, you can even
add fresh milk directly to the fruits which I have not tried.

After mixing the boiled milk, ground fruit nuts mixture, add sugar and check for the taste.
Depends on yr sweet taste. Mix well till it gets dissolved well. Refrigerate and serve.

Note:

For everyone's easy reference, I am reposting this from Baby food's thread since it is a
nutritious one and also adults can enjoy the taste with the kids.
Seedai(second version):

Rice flour 1 cup

sesame seed 1/2 sp
urad flour 2 sp
salt 3/4 sp
coconut grated 2 sp
hing 1/4 sp
butter 2 sp.

Sieve the flours and mix all the ingredients slowly till the butter gets coated evenly with all
the flours. Now, add water little by little knead into a dough. Care to be taken that there is
no crack while forming balls.

Take a white cloth or kerchief and put the balls, dry them for an hr. could be an alternative
method becoz we have not fried these flours.

Would like to mismatch for the next time both of the methods like frying the flours and
drying out in the cloth for an hr.

This time, prepared a very small balls which looks very attractive and also easy to cook and
many advantages. App., took a cup and came around 50 seedais!

I made balls half of the seedais with a single and the others with both of the hands, still no
problem. After the oil is hot, put a batch of seedai. cook until the golden brown color or the
oil sound disappears.

Adjust with medium or low fire according to the seedai color. Becoz, many people were
telling here that the color came out dark, but when I was making, wondered becoz kept the
vessel in a big burner and also kept a min at high flame while pouring the seedais; then
medium and sim alternatively till the end, before taking them out kept in high. Still, the
color was so uniform. I suggest all of you to use iron vanali until we get some experience.

Instant burfi:

Milk powder 2 cups

cream 300 ml or 1 1/4 cup
almond, cashew 2 tbsp each
sugar 1 to 1 1/2 cup

Mix powder, sugar & cream beat well for 1 or 2 mts. Microwave for 5 mts(check in the
middle). After 5 mts, check whether it is dry or not. If not, microwave for again a couple of
mts or till you get the right consistency.

Transfer the sweet to a greased plate and flat it equally. Garnish with nuts & add cardamom
powder. Cut into pieces. Enjoy!!

Points from me:

You can use non fat milk powder and instead of cream, substitute with 1 or 2 % milk, still
the taste will come out nicely which is for sure. That is how I made.

In between, it was overflowing becoz of milk, dont know. So, for the first 4 mts, prepared in
microwave and later, started making on the stove top and finished preparing the sweet

Paruppu paniyaram:

Thoor dal 1 cup

par boiled rice 1/2 cup
salt
curry leaves & coriander leaves little
green chillies 4 to 5 cut
onion 1 small

Soak rice & dhal and grind together in between the consistency of nice & coarse. Ferment
the batter, add the remaining things and proceed doing paniyaram.

Vathal kuzhambu koozh:

Powder:

Dhania 2 tsp
thoor dal, channa dal 1 tsp each
pepper 1/2 tsp
fenugreek seed 1/2 tsp
hing
red chillies 3 to 4

Fry the above items in little amount of sesame oiland powder it nicely.

Seasoning:

Mustard 1 tsp
fenugreek seed 1/2 tsp
red chillies 1
curry leaves
any vathal.

Take thick extract of tamarind and add water with salt, haldi and allow them to boil.
Do seasoning, add vathal fry them well till the color changes. Pour this onto the tamarind
koozh. Check for salt and add the powder or make it a paste with water. Boil for some time
till it is thick.

Dhal rasam:

cooked thoor dal 1 hanful

tomato 1 small
salt, tamarind
jeera 1 tsp
pepper 1 tsp

Seasoning:

mustard 1 tsp
red chillies 3 to 4
curry leaves & hing
coriander leaves to garnish

Mash tomato in tamarind water. Grind raw jeera, pepper nicely with little water.

Season the above in ghee and pour them in the tomato mixture. Pour the paste too and
check for salt. When the raw smell disappears, dilute the dhal with water and pour. Boil for
a couple of mts and switch off.

If you feel the dhal is more, reduce to half handful of the same.

Tomato rasam:

Tomato 1 or 2 small
haldi & salt.

Fry & Powder:

dhania 1 tsp
thoor dal 1/2 tsp
hing
red chillies 4 to 5
fenugreek seed 1/2 tsp
pepper & jeera 1/2 tsp

Seasoning:
Mustard 1 tsp
curry leaves

Grind tomato coarsely; add water and make a liquid mixture. Put salt, haldi and let them
boil.

Meanwhile, fry the above items except for pepper & jeera in ghee or oil until it is brown.
Grind them with jeera & pepper. Put this powder to the tomato mixture. Add salt with
enough water, boil and do seasoning separately. Mix both of them. once the raw smell is
gone, switch off the fire.

Finally squeeze lime juice and garnish with coriander leaves.

Nutritious urundai:

Wheat flour 1 cup

thoor dal powder 1/4 cup(optl. moong dal powder)
peanut 1/4 cup
dry fruits mix 2 to 3 tbsp
crushed jaggery 1/2 to 3/4 cup
cardamom powder
dry coconut 3 tsp

Dry roast them separately till they are really hot. Mix all the flours together well and add 2
tsp of hot ghee with other ingredients. Start making balls using more hot ghee or milk.

But, if you add milk, it might not stay for a longer time.

Garlic rasam:

Garlic - 1 whole (10 pods)

Tamarind - 1 lemon size
Tomato - 1/2
Jeera - 1 tbsp
Pepper -1/4 to 1/2 spoon
Red chillies - 2 to 3 nos
Curry leaves - a handful

Tempering:

mustard 1 tsp
hing 1/2 tsp
red chillies 1(cut into halves)
Just powder raw jeera and pepper first in the mixie. Add red
chillies, curry leaves and 4 garlic pods and grind them together. Do not add water and the
powder has to be coarse.

In a kadai, add oil or ghee and temper the given ingredients. Pour tamarind water, tomato
and let them boil for some time. Put the remaining garlic pods after slightly smashed with
hands and boil it until the raw smell disappears or the garlic gets cooked softly.

Mor(buttermilk) rasam

tomato 1/2 big

butter milk 1/2 cup
water 1 cup
hing 1/2 tsp
curry & coriander leaves little
sambar powder 1/4 tsp optl.

fry in oil & grind:

dhania, channa dal, thoor dal 1 tsp each

pepper jeera 3/4 tsp
red chillies 2 to 3
dry coconut 2 tsp

Fry in oil and grind adding little amount of water.

Cook tomato with water, salt, hing, leaves, sambar powder boil. Can prepare without adding
sambar powder too. After it boils well, add 1/2 cup buttermilk mixed with the ground paste,
boil for some more time.

Another way of adding tomato is to grind it with the said ingredients and proceed. The
above measurement is to let you know about the ratio of water & butter milk; if you take
too much of butter milk, will end up like mor kuzhambu. Based on this ratio, adjust the qty
while you make.

Curd roti:

Bread slices 3
curd 1/2 cup
milk 1/2 cup
sugar 1 tsp otpl.
To grind:

coriander leaves 2 tbsp

green chillies 4 (2+2)
coconut grated 2 tsp
salt

Grind the above ingredients nicely. Keep aside.

Seasoning:

sambar onion 1/2 cup ( cut)

raisins 20 g
urad dal 1 tsp
mustard 1 tsp
oil & salt.

As per the recipe, the crust has to be removed; but, it is upto you. Apply chutney on the
bread's one side. Close it with other bread. Keep aside.

Heat oil, add seasoning ingredients except salt and fry well. Meanwhile, beat curd, sugar,
milk, salt well and garnish with little coriander leaves.

Now, take the bread cut into diagonal halves. Arrange on a plate(will be a triangular shape)
and pour the curd mixture on top of the bread slices. Pour this liquid mixture 10 mts prior to
serving. Decorate with more coriander leaves or grated carrots.

You can even refrigerate the curd mixture and at the time of serving, pour the curd onto the
bread which will be nice to eat during hot summer.

Ideal snack for adults too becoz of no oil!

Navadhania dosa:

Raw rice 50 g
Sprouted navadhania(9 grains) 300 g
onion 1
ginger 1 piece
jeera 1/2 tsp
green chillies 1 to 2
salt & oil

Soak rice in water for 2 hrs. Sprout the grains overnight. Grind rice, chillies with salt finely.
Add the sprouted grains like wheat, ragi, channa, chowly etc. and grind nicely. Make thin
dosa applying oil at the edges.
Nutritious dosa is ready.

Points from me:

If you cant find the nine grains, can even prepare with a single sprouted grain like black
channa alone which I did. In order to get the full nutrition from the sprouted grain, rice has
included in the least ratio.

About grinding, it can be even coarse; but, will come out like adai. So, I opt for nice
consistency. If you cook in high fire and then change into medium fire with some patience,
becoz of black channa, the dosa came out with a real crispiness.

Stuffed capsicum:(Mrs.Revathy's version)

Potato cooked 2
onion 2
tomato 3
cooked chickpeas 1 cup
capsicum 3
garlic 3
ginger paste 2 tsp
green chillie or paste 1 tbsp
chilli powder, dhania powder & garam masala 1 tsp each
lemon juice
coriander leaves & salt.

For stuffing:

Heat oil, add onion, ginger, garlic & chilli pastes, saute. Add tomato, all powders, salt mix
well. Once done, add boiled & mashed potato, mashed chick peas mix well. Preferably, if
there is no water. Check for salt.

Garnish with leaves & squeeze juice.

This is an excellent side dish for rotis too.

Now comes to the capsicum part...As per the original recipe, wash and wipe it. Remove the
top portion like a lid and deseed the inside portion completely. Stuff the potato mixture
inside by pressing it well.

How to cook:

Heat 2 tbsp of oil, add stuffed capsicum, close the vessel. Keep in medium fire, cook for
some time. Sprinkle some water, turn to the bottom and close the vessel again, cook for 5
mts.

Check whether the capsicum is soft, turn off the fire

-----------------------

Suggestions from me:

1) If you dont want to use oil, after stuffing, steam cook for 5 to 8 mts or until it is soft.

2) I was told by my cousin that before stuffing, after removing the seeds, boil the capsicum
alone in hot water till soft. Now, do the stuffing etc.

3) Better to buy smaller size of capsicum as it is very heavy to finish for a person to finish
the entire veggie. After deseeding, cut the veggie into halves and cook, stuff which is easier
to serve or eat.

4) Important point is adding salt to capsicum-if you are boiling the veggie, boil it in salt
water. Otherwise, sprinkle salt water if you follow the original recipe(but, capsicum does not
take salt in this way).

Or else, make a paste of ghee or oil with pepper powder & salt. Apply the paste on and
inside the capsicum.

Capscium fried rice:

Capsicum red, yellow, green 3 nos.

rice 1 cup
cabbage 1 cup
beans, carrot 1/2 cup
green chillies 1
ghee 3 tsp or oil
tomato sauce 2 tsp
garlic ginger paste 1 tsp
pepper powder 1 tsp

Heat ghee, add pastes, chillies, cut veggies, pepper powder & salt. Mix well. Sprinkle some
water to get cooked. Once done, add cooked rice, salt & coriander leaves mix well.

As told earlier, stuff rice inside the cooked capsicum and pour sauce on top.

Kaara kuzhambu:
onion 1 cup
tomato 1
garlic 1/2 in no.
sambar powder 1 tsp
tamarind, salt

Dry fry & grind:

pepper, jeera & mustard 1 tsp each

thoor dal 2 tsp
fenugreek seed 11/2 tsp

Dry fry and grind nicely the above ingredients.

Season in sesame oil with mustard, cut onion and saute well. When the color changes, add
cut tomato(can use tomato paste too) and the garlic flakes, fry well till they all done. Add
sambar powder and tamarind juice with salt. Boil in the medium fire.

When it is half done, add the powder and allow them to boil for some more time.

Optionally, can add rice flour for the thickness. Do not mix the flour with water; instead,
take a laddleful of kuzhambu and mix with flour, pour into the kuzhambu. Will find the
difference.

Naanu paati thalagam

Colocasia 10
Pepper ½ tsp
red chillies 4
dhania 1 tsp
channa dal 1 tsp
urad dal 1 tsp
jaggery 1/2 tsp
methi seed ½ tsp
salt, Tamarind
Jeera 1 tsp
hing, haldi 2 pinches each

Seasoning:

curry leaves, oil, mustard

Roast methi seed, chilly, dals, dhania, jeera and grind nicely.

Heat oil and do seasoning. Add tamarind juice, cooked colocasia(without skin), hing, salt, jaggery and allow to boil.
After few mts, put the masala powder, boil more till the sambar is thick. Once done, Keep aside.
...............................

Tirunelveli sambar

Take vegetables like yam, colocasia, drumstick, okra

To grind

Thoor dal 1 tsp

Red chillies 4
hing
methi seed ½ tsp
coconut 2 tbsp

Dry fry and grind nicely.

Season in oil with mustard and curry leaves.

For vegetables like okra and drumstick, can fry them directly in the oil. For the other veg., have to cook and put into
the sambar. Now, extract tamarind juice and pour it on the veg., alongwith salt and ground masala powder. Boil till
it thickens.

If you want, can add half handful of cooked thoor dal, but it is optional.

Paruppu puli kuzhambu (dal tamarind gravy)

Sambar onion 1cup

garlic ½ cup
methi seed 1 tsp
Red chillies 8
thoor dal 4 tsp
channa dal 2 tsp
dhania 3 tbsp
tamarind
haldi 1/4 tsp
urad dal 2 tsp and salt.

To season

mustard, hing, curry leaves, ghee, oil

Roast all dhals, chillies, methi seed, curry leaves without oil and powder them.

Do seasoning in oil; put onion, garlic, sauté well. When it is half cooked, pour tamarind juice, salt, haldi, powder,
boil. Add a tsp of ghee now, if you want.

Once it is done(thick and raw smell is gone), keep aside.

Urundai kuzhambu(kofta gravy-southern style)

I part

Moong sprouts 1 cup

garlic 3 flakes(1/2+1/2)
red chillies 10(1/2+1/2)
cumin seeds 1 tsp(1/2+1/2)

II part

raw rice 2 tsp

coconut 1/4 cup
dhania 2 tsp

III part

tamarind
sambar onion 1/2 cup
tomato 4
methi seed 1 tsp
curry leaves
oil and salt.

From the first part:

Grind sprouts, half of the red chillies, cumin, garlic and salt to a fine paste. Make balls and
steam cook for 10 mts.

Second part:

Heat oil in a pan, roast rice, coconut, remaining chillies, jeera, garlic alongwith dhania till
the color changes slightly and grind nicely.

The last and the third part:

Heat oil, season with mustard, methi seed, onion saute well. Once the onion is half cooked,
add tomato cook for some time. Add tamarind juice, the above two pastes with required
amt of water and salt. Boil. Once it starts boiling, put one by one steamed moong balls,
cook for some time.

Switch off the gas once the raw smell is gone.

.............................................

Curry leaves puli(tamarind) kuzhambu(curry leaves tamarind gravy)

I part

Curry leaves small bunch 1/2

jeera 2 tsp
sambar onion 1/2 cup(1/2+1/2)
dhania powder 3 tsp
chilli powder 1 tsp

II part

garlic 1 cup
red chillies 6
hing, tamarind
urad dal 1 tsp
jaggery, mustard
gingelly oil and salt.

From the first part:

Heat oil, add cumin, half qty of onion, curry leaves, saute well. Add chilli powder, dhania
powder, little salt fry and grind finely.

From the second part:

Heat oil, add mustard. Once it splutters, put one by one dhal, garlic, chillies. Once the dhal
color turns brown, add remaining onion and hing, saute well and allow it to cook for some
time. Now, time to pour tamarind juice, salt, curry leaves paste(I part), boil. Finally add
jaggery and allow it to boil for few mts.

Once the raw smell is completely disappeared, time to switch off the fire.

Masala kuzhambu(masala gravy)

I part

Channa dal 1 cup

moong dal 1/4 cup
red chillies 4
garlic 3/4 cup flakes(split into 2 portions)
saunf 2 tsp(split into 3 portions)
coconut 1/2 cup(split into 2 portions)
Soak dals in water for 2 to 3 hrs. Drain completely without water.

Grind dals alongwith onion, coconut, garlic flakes, chillies, saunf to batter. Keep aside.

Make balls from the above batter; you can steam them in cooker for 10 mts or can fry in a
tsp of oil for 5 mts in a medium fire. Keep aside the balls separately.

II part

sambar onion 1 1/2 cups(split into 3 portions)

jeera 2 tsp(split into 2 portions)
cashew 5
red chilli powder 3 tbsp
dhania 1 tbsp
cinnamon 1/2 tsp(split into two portions)

Grind onion, coconut, cashew, chilli powder, saunf, cinnamon, dhania to paste. Keep aside.

For gravy

tomato 5
fenugreek seed 2 tsp
oil, salt.

Heat oil, add remaining cinnamon powder, saunf, fenugreek seed, jeera, onion, garlic flakes
saute well till the raw smell goes totally. Add tomato, II paste, salt; cook for some time, add
enough water.

Once it starts boiling, add the balls one by one and cook. After 5 to 6 mts, switch off the fire
and garnish with curry leaves.

Tips:

You can put half of the balls in the gravy and with rest of the balls can put 10 mts before
you eat.

Or, mash half of the balls while cooking; rest of the balls can be added directly to the gravy
without mashing. In this way, the gravy will be thick

Black channa vada

Black channa 1 cup

Red chillies 3 to 4
Cumin seeds 2 tsp
Onion 1
vegetables beans, carrot 1/2 cup together
hing 2 pinches
haldi 1/2 tsp
salt and oil to fry

Soak black channa in water for 8 hrs. Drain water completely and dont disturb it for
sometime. Grind channa with the other ingredients to more than coarse paste consistency.
Now, add cut onion, vegetables, curry leaves and salt.

Deep fry vadas in oil and ready to eat.

.......................................

Aloo tikki

I part

Green peas 1 cup

Soak peas in water and grind it coarsely.

II part (stuffing portion)

onion 1
cumin 1 tsp
garam masala powder 1/2 tsp
ginger paste 1/2 tsp
red chilli paste 1/2 tsp
red chilli powder 1/2 tsp
salt,sugar lime juice to taste
coriander leaves little
oil to fry

In a kadai, heat oil and put cumin, cut onion saute. Add the ground peas paste alongwith
salt, sugar, ginger, red chilli pastes, masala powder, leaves, juice and haldi, mix well. Keep
aside.

III part

Potato 2
Bread slices 2
pepper powder 1 tsp

Cook potato and mash them nicely. With the veg., add pepper powder, soaked and
squeezed bread, 1/2 sp of coriander leaves and mix well. Make small balls or cup from the
potato dough and stuff the peas mixture, seal completely. Flatten it like vada and shallow
fry on tava adding oil on both sides till it is golden brown.

....................................

Instant dhokla

Besan flour 1 1/2 cups

haldi
ginger garlic paste 2 tsp
sugar 2 tbsp
green chillies 2
cooking soda 1/4 tsp
lemon juice 2 tsp
mustard 1 tsp
eno salt 1 1/2 tbsp
water 1 cup
oil 3 tbsp
salt

Mix 2 tbsp of oil with a cup of water alongwith ginger garlic pastes, salt, soda and 1 tbsp of
sugar well with besan flour.

With the above flour mixture, add fruit salt, juice mix well to and immediately pour on a
microwaveable glass dish. Microwave it for 6 minutes.

Earlier, grease the dish well with oil(bottom as well as the sides shd be greased well). After
you put the eno salt, the batter will rise up slightly and will be fluffy.

Season in 1 tbsp of oil with mustard, chillies, switch it off; add half cup of water, remaining
1 tbsp of sugar mix well. Pour this seasoning mixture on the cooked dhokla mixture.

Adding water will make it more soft and finally, garnish with coriander leaves or dessicated
coconut. Start making pieces after 30 mts so that it will absorb the water.

Tip: The right consistency is that after cooking, the dhokla will come away from the edge
and stay at the middle; when you put the dhokla glass dish upside down, it will sit neatly on
the plate.

Different idly(tava fried idly):

Idly 4
haldi 1 tsp
garam masala powder 1/2 tsp
chilli powder 1 tbsp
cumin powder 1 tsp
curry leaves, salt and oil

Mix all powders with enough of salt (since idly has its own salt)and little water to apply as a
paste on both sides of the idlies.

Take one idly and apply the pastes on both sides. Chop into lengthy pieces. Meanwhile, heat
tava and pour some oil all over the tava. Take the pieces and arrange on the heated tava;
when it is crispy, turn over to the other side. Keep the fire in medium to get an even
crispiness.

Make sure that the oil is greased all over the tava. When the idlies are done, garnish with
cut curry leaves and ready to serve.
............................

Mixed vegetable pakoda:

Besan flour 1 cup

capsicum 50 g
potato 50 g
cabbage 50 g
green chillies 4
onion cut 1
ginger, curry leaves little from each
lemon juice 1 tsp
oil and salt

Grate the vegetables except for onion. The onion shd be finely cut pieces.

In a bowl, mix all the above veg., and other ingredients. Since we are using the grated
vegetables, there is no need to add any water.

Start making oval or round shaped pakodas and deep fry in oil.

............................

Mint paneer tikka

Paneer cut into lengthy pieces 250 g

mint chutney 1/2 cup
curd 1/4 cup
corn flour 2 tbsp
garam masala powder 1/2 tsp
cumin seed 1/2 tsp
oil and salt.
Mix mint chutney, corn flour, cumin seed or cumin powder, masala, curd and salt well. Take
the lengthy pieces of paneer one by one and dip in the mixture; put it on the heated tava
applying oil all over the sides just like we do for dosa.

Paneer kofta:

Paneer 150 g
maida 2 sp
tomato puree 100 g
potato cooked 2
onion(fry in oil well till it is crispy and grind into paste) 2
ginger garlic paste 2 sp
garam masala powder 1/2 sp
cashew paste 2 sp(soak in water and grind)
whole cashew little
chili powder 1 1/2 sp
coriander leaves
saunf powder 1/2 sp
green chillies 3
haldi, salt and oil

Knead boiled potato, grated paneer very well. The more you knead, the better taste you will
get.

With the above mixture, mix the whole cashews, masala powder, half of the cut green
chillies, maida well and make small balls. Fry them in oil. Keep aside.

The purpose of adding maida is not to get break while frying.

Heat oil, add ginger garlic pastes, remaining cut chillies, saute well. Add chilli powder,haldi,
saunf powder, tomato puree, cashew paste, salt, onion paste cook for some time. Once it is
cooked(the color will change), add the koftas.

Dont let it boil for a long time after putting the koftas since it will get mashed with the
gravy. So, allow it to boil only for 2 minutes after putting the koftas. Garnish with coriander
leaves.

Gughini:

Chick peas 1 cup

onion 2
garlic 3 flakes
bay leaves 2
tomato 2
ginger
red chillies 6
dhania 1 tbsp
cumin 1 tsp (1/2 + 1/2 )
channa masala powder
wheat flour, lime juice 1 tbsp each
haldi, salt and oil.

Grind chillies, ginger, garlic, cumin, dhania to paste.

Heat oil add cumin, paste saute well. Once the smell is gone, add flour, haldi, tomato
alongwith salt and cook well till the tomato gets mashed.

Now, add onion, bay leaves, boiled channa with enough water and let it boil. Finally add
masala powder and after switching off the fire, squeeze juice.
.............................................

Baby corn in coconut milk

Baby corn 4
onion 1
coconut milk 1 cup
tomato 1
ginger paste 1 tsp
green chilli paste 1 tsp
cumin and dhania powder 2 tbsp each
red chilli powder 1 tsp
garam masala powder 1 tsp
coriander leaves, oil and salt.

Heat oil, saute onion well. Once it is brown, add all powders, tomato, pastes and salt mix
well.

Let it cook for some time. Add corn with water to cook. It shd be done around 5 to 10 mts.
Once it is cooked well, add coconut milk and boil for 5 more mts.

Garnish with leaves and ready to serve.

p.s.: For the above recipe, tender whole corn would be preferable. But, tried with frozen
corn, still, the taste was nice.

......................................

Paneer butter masala

Paneer 1 cup
cashew nut paste 1/2 cup
onion tomato pastes 1/2 cup each
red chilli powder 1 tbsp
haldi 1 /2 tsp
dhania powder 1 tsp
garam masala powder 1 tsp
oil and salt.

Heat oil and onion, tomato pastes saute well. Once the raw smell is gone, put all the
powders, cook. Put cashew nut paste, cook for some more time. Add enough water and
when it starts boiling or the color has started changing, add paneer pieces; mix well and
serve.

...........................

Karnataka okra curry

Okra 1/2 kilo

sambar onion 1 cup
tomato 1 cup
dhania powder 1 tbsp
red chilli powder 1 tbsp
green chillies 2
cumin 1 tsp
ginger garlic pastes 1 tsp
mustard 1 tsp
haldi 1/2 tsp
milk 1/2 cup
coconut oil and curry leaves

Heat oil season with mustard, cumin and once it splutters, add onion, saute well till the
color changes completely. Add cut okra with salt. Mix well and close with a lid. Keep the fire
in medium so that it will get cooked evenly without any color change.

Once it is soft, add haldi and other powders with tomato mix well. Close with a lid again. Let
the tomato gets mashed and the entire okra curry will start becoming gravier.

Once done, finally add milk, mix well. Let it boil for a couple of minutes and garnish with
coriander leaves.

Goes well with roti and rice too

Mango payasam

Mango skinless 2 (grind into pulp)

sugar 1/2 cup
cardamom 1/2 tsp
milk 1/2 litre
sooji 3 tsp

Boil milk well; add sugar, rava to make it thicker(can even add maida or rice flour in the
place of rava). Add cardamom powder and mix well.

Switch the gas off. Now, mix the mango pulp paste to the milk and mix well. Cut half of the
mango pieces without skin to garnish the payasam.

Pumpkin (parangikai) halwa:

Grated pumpkin 1 cup

sugar 1 cup
ghee 2 tbsp
cashew, raisins 10 each
kova 1 cup

Heat kadai add pumpkin, saute well with a tsp of ghee. Once it is cooked nicely, add sugar
and cook for some more time. Once it dissolves completely, add kova cook until it all gets
mixed up. Add the remaining ghee, keep in sim.

Meanwhile, fry nuts and raisins in ghee and garnish the same on the halwa.

Yummy halwa is ready.

**********************

Kaaramani(chowly) sweet pongal: (Mrs.REVATHY's recipe)

Rice 1 cup
chowly 1/4 cup
milk 1/2 cup
jaggery 1 cup
coconut milk 1 cup
cashew, badham 5 each
sugar 1/2 cup
ghee 1/4 cup
cardamom 1 tsp
salt a pinch(to enhance the sweet taste)
cut coconut 2 tbsp
Fry chowly in an empty vanali till the flavor comes and cook separately.

Meanwhile, take little qty of water just to cover jaggery and wait till it dissolves well.

Heat milk in a pan, add rice. Boil until it is soft. Add boiled chowly and mash all of them
nicely. Add ghee and mix. Now is the time to add jaggery syrup, sugar, coconut milk and
allow it to boil.

Heat ghee in a pan, add nuts, coconut fry and pour them to pongal. Finally, mix cardamom
powder and mix well.

*****************

Some tips from me:

Though some people cook pongal directly in a vessel, it is always better to cook them in
cooker if you want to get a soft pongal. You can even soak the rice in water for 30 mts or
so. Then, mix rice with enough milk, cook for 3 whistles and 20 mts in sim. Now you will get
a soft texture of rice mixture and can mix with the cooked chowly.

Before adding jaggery syrup, you shd mash them nicely. Otherwise, it will not come soft.

The ghee should be added when you mix the rice mixture with syrup(at the initial stage)
and mix very well so that you will get an excellent flavor all over the pongal and dont have
to add too much of ghee.

Adding sugar will increase the taste of sarkarai pongal which I noticed. Without coconut
milk, can prepare and you will not find any difference.

***************************

Apple badham halwa

Grated apple 4
sugar 3/4 cup
milk powder 1 cup
cinnamon 1 tsp
cardamom (powder it) 4 nos.
ghee 1/4 cup
almond 1 cup (soak in hot water and paste it)

Heat ghee, add grated apple cook on a medium fire. Entire cooking should be done on the
medium fire only. When it is becoming dry, add sugar. Stir for some time and once it
dissolves completely, add badham paste cook for some more time till it is becoming like
halwa. That is, it will come away from the edges just like we do with the other halwas.
Now, time to put milk powder or khoa. Stir well and when it comes like regular halwa,
switch off and add the powder of cardamom and cinnamon.

*********************

Red pumpkin chutney:

Pumpkin grated 1/2 cup

red chillies 3
coconut 2 tbsp
sambar onion 5
channa dal 1 tsp
urad dal 1 tsp
hing 1 tsp
curry leaves and coriander leaves little from each
oil, salt.

Heat a tsp of oil add dals, chillies saute till the color is golden brown. Add onions, leaves,
coconut cook for some time; put the remaining ingredients hing, pumpkin mix well. Add salt
and once it is cooked, switch off

Grind w/w.o tamarind, once it gets cool down.

****************

Sesame sambal:

Heard that sambal is a srilankan word and it is similar to thuvayal/chutney varieties.

sesame seed 1/2 cup

red chillies 5
grated coconut 1/2 cup
garlic flakes 10
pepper 1 tbsp
tamarind 4 tsp or depends on yr taste
curry leaves little
oil 3 tsp
salt.

Dry roast leaves, coconut. Once it is hot, keep aside.

Heat oil, add chllies, sesame seed saute. While the seed starts spluttering add flakes,
pepper and fry well till the raw smell goes off. Grind all of them with salt, tamarind &
roasted curry leaves.
**************************

Ginger sambal:

Ginger 3 pieces
onion 2 small size
curry leaves
grated coconut 2 tbsp
ghee 2 tsp
tamarind 3 tsp
green chillies 2
salt.

Heat ghee and add all, saute them nicely till the ginger smell comes.. Grind all of them into
paste.

p.s.: Can reduce the number of chillies since ginger itself is a hot ingredient.

*******************

Coriander chutney:

Coriander leaves washed and cleaned 2 cups (can use if the stems are tender)
urad dal 1 tbsp
channa dal 2 tbsp
cumin 1 tbsp
red chillies 4
green chillies 2
curry leaves little
jaggery 2 tbsp
tamarind paste and salt.

Heat oil add all ingredients except tamarind and salt. Saute till the water absorbs and the
leaves color changes slightly.

Grind nicely with tamarind and salt.

p.s.: If you dont want to loose too much of nutrition from the leaves, you can just stir them
for a couple of mts or so. Otherwise, you can take yr own time to fry i.e. till the good smell
comes or the raw smell goes off.

Either way, the taste will be better.

Til chilli powder(ellu milagai podi)

Til 1/2 cup

urad dal 1/2 cup
red chillies 1 cup
hing 1/4 tsp
oil and salt.

Dry roast dal and keep aside. The color shd be light brown.

Similarly fry sesame seed till it starts spluttering.

Heat oil, add hing, chillies fry till the color changes slightly. Now mix everything and grind
with salt nicely or coarsely.

goes well with idly, dosa.

________________

Garlic chilli powder (poondu milagai podi)

This powder goes well with idly, dosa and can be taken with rice too.

Garlic 10 flakes
red chillies 20 (can reduce if you dont want too hot since garlic is also hot)
oil and salt.

Heat oil, add chillies and fry with garlic, salt.

p.s.: What I do is, use to fry garlic flakes alongwith chillies for some time since the raw
smell will be too heavy.

____________________

Chutney powder (chutney podi):

Thoor dal 1/4 cup

urad dal 1/4 cup
channa dal 1/4 cup
hing 1/4 tsp
coconut dessicated 1/2 cup
mustard 1 tsp
red chillies 10
tamarind 1 tsp
jaggery a bit
salt.
Dry roast mustard separately. Keep aside.

Dry fry hing, chillies, coconut, dhals and salt separately and grind all of them with tamarind
and jaggery.

This goes with idly and dosa.

BLACK HALWA

Ingredients.
500 grms rice flour
400 grms finely grated jaggery
2 litres coconut milk from 2 coconuts
1 tsp cardamon powder
50 grms chopped cashew nut
50 grms melted ghee
a big pinch of salt

Method:
Mix the flour, milk and jaggery.
Dissolve the jaggery and pass through a muslin or a strainer.
Put the mixture in a big wok,with cardamond powder, chopped nuts,
Salt, and cook on a slow fire, stirring all the time, till the mixture turns thick.
( The fire has to be slow to allow the flour to be cooked )
Add the ghee and continue cooking, till the mixture leaves the sides of the wok.
A small portain of halwa rolled between the thumb and forefingers forms a non-sticky ba#ll.
Put in a well- greased tray, level the surface, set aside to turn cold.
Cut into small squares when cold.

It’s hard work, but the end result will be sweet

Macaroni Casserole:

First layer:

Tinned beans(kidney beans) 1 cup

jeera powder 1 tsp
garlic 3 to 4 flakes
butter 2 tsp
onion 1/2 cup
capsicum 1
chilli powder 1 tbsp
salt to taste
Heat butter, add onion, capsicum saute well. Once the color changes into brown, add tinned
or fresh cooked beans alongwith salt, jeera powder, chilli powder. Mix well. Keep aside.
--------------

Second Layer:

Macaroni 1 cup
cream 1/4 cup
grated cheese 1/4 cup
tomato sauce 2 tsp
bread fried pieces 1 cup
tomato 1/2 cup
capsicum 1
onion 1/2
garlic 3 to 4 flakes
chilli powder 1 tsp

Heat 2 tsp of butter or oil, add onion, capsicum. Once it turns into brown, add tomato
alongwith salt, chilli powder and garlic flakes. Mix well. Let it cook for some time.

Earlier, cook macaroni in a large amount of water with a tsp of salt and a tsp of oil. Once it
is soft, drain the water completely and wash under the running cold water so that it will not
stick to each other. Keep aside.

In the above cooked onion mixture, add the cooked macaroni and tomato sauce, mix well.
Keep aside.

Now comes to the final part.

Pour the first layer on a microwaveable vessel, spread bread pieces, grated cheese and on
top of these things, pour the macaroni mixture(second layer).

Garnish with cream, cheese and microwave for 3 to 4 mts or until the cheese is melted.

Some tips for the above dish:

Except for the last mixing portion, rest, can cook on the gas stove or microwave; whichever
is fine.

If you dont want, can reduce the quantity of kidney beans since it is a very filling dish and
cant enjoy the macaroni(i made that mistake).
=============
Pasta palak crumble:

Pasta 250 g
Paneer grated 1 cup
palak leaves 1 cup
tomato puree 1/2 cup
grated cheese 2 tbsp
pepper powder 2 tbsp
butter or oil 1 tbsp
salt to taste

Heat oil/butter, add tomato puree, boil. Once the raw smell goes off partially, add the
grated paneer, cheese and cook for some time till they all gets mixed up. Keep aside.

Heat oil, add finely cut palak leaves cook well. Once it is soft, add the cooked pasta mix well
with enough amount of salt. Add the above cooked tomato mixture, pepper powder and
salt. Mix well and cook for 5 mts. Switch off the gas.

____________________________

Here is a dish based on pasta which is not from SUN TV. Recently, went to a party and this
simple dish inspired me and my kids. So, would like to share the same with you people.

Simple pasta:

Pasta 1 cup
onion 1 small
sambar powder 1 tsp
garam masala powder 1 tsp
haldi 1/2 tsp
salt to taste
oil/ghee

To grind:

tomato 1 big
ginger 1 small piece
garlic 1 to 2 flakes

Heat oil, add finely cut onion and haldi saute well. Once the color slightly changes, add the
ground paste and stir well till the smell completely disappears.

Add the cooked pasta with enough salt, powders, mix well.
Though it seems to be a simple dish, but a tasty one.

VARIATION: Can add vegetables like fresh finely cut carrot & capsicum.

Cabbage thuvayal:

Cabbage 1 cup
green chillies 2
coconut 1/2 cup
roasted gram 2 tsp
ginger 1 inch
garlic 1 or 2 flakes
tamarind and salt

Heat a tsp of oil, add cabbage saute well. When the color changes, add chillies and other
ingredients saute well. Once they all mixed up and cabbage is cooked, remove. Once it is
cold, grind them.

Alteration: Can substitute or add equal amount of red and green chillies

Gatta rice: (MRS.REVATHY'S RECIPE)

Basmathi rice 2 cups

besan flour 1 cup
haldi 1 tsp
garam masala 1 tsp
jeera 1 tsp
ghee 1 tbsp
chilli powder 2 tsp
tomato 5
green chillies 2
oil and salt

Mix besan flour, chilli powder, jeera or jeera powder, haldi and salt with 2 tbsp of oil well.
Add enough water to make a stiff dough. Take a ball sized dough and roll into thick oval
shaped rope.

Boil water in a wide vessel so that the long rope can sit and cook without breaking. When
the water starts boiling, drop the roll. After 5 to 10 mts, the original color of besan dough
will change slightly and by that time, it should be cooked. Now, the time to switch off the
gas. Drain the water and once it is little warm, cut them into pieces like slicing carrot. .
Keep aside.
Heat oil in a pan and put all the cold pieces. Since it is already cooked in water, dont have
to fry for a long time or no need to deep fry. Just 2 tsp of oil is enough. Once the frying is
done, keep aside. The pieces are called gatta.

Now comes to the gravy part-heat oil/ghee, add jeera, chillies, sliced tomatoes saute well.
Add garam masala, haldi, chilli powder and salt, mix well. Once the raw smell disappears,
add gatta, cooked rice and mix well. Keep the fire in sim and cook for some time.

Tips:

Instead of adding tomato alone, you can add one onion too for the above recipe so that the
qty will come more and the gravy will also be thick.
================
Variation for gatta:

This is not from SUN TV; have taken it from my file.

While making gatta, with the besan mixture, can add 1 finely cut onion, 1 green chilly(for
flavor), dhania powder 1 tsp and as usual procedure.

Definitely, this will make difference.

And, you can even omit rice portion. Can have just the gravy with gatta alone. But, after
putting the gatta in the gravy, let them boil for 5 mts and now, it is ready to eat.

Bread dosa:

Hope yr kids will like this dosa since my son loved it and the texture will be soft.

white bread fresh 5

boiled rice 200 g(1 cup)
moong dal 1/2 cup
milk 1/2 cup
pepper 2 tsp
coriander leaves/curry leaves little
oil and salt.

Grind all the above to a thick and little coarse paste. After 30 mts, start making like our
regular dosa or adai.

If you want, can add any grated vegetables or cut onion. For kids, can make tiny dosa
instead of bigger one.
Kadai paneer:

Here is a simple recipe, but a yummy one.

Onion 1 + 1/2
capsicum 1 + 1/2
tomato 1
red chillies 2
jeera 1 tsp
non-fried paneer pieces 1/2 cup
ginger garlic paste 1/2 tsp
chili powder 1 tsp
haldi 1/2 tsp
garam masala 1/2 tsp
salt

Heat oil, add big pieces of onion(1/2) and capsicum(1/2) fry well. Once it is half cooked,
keep aside. This is for garnishing. So, it should be crunchy.

Heat oil, add jeera, chillies, ginger garlic paste saute well. Add onion with haldi, stir well.
Put tomato, chilli powder stir more. Add fried or non-fried paneer pieces, garam masala mix
well.

Finally garnish with the fried onion and capsicum

1-2-3 uttappam:

Raw rice 3 cups

Poha 1 cup
curd 2 cups
onion 1 cup
grated carrot 2 tbsp
green chillies 3
baking soda 1/2 tsp
salt and oil.

Soak, rice and poha with curd for 2 hrs. If they are not immersed properly, you can add
more water to an inch above the level of rice. Grind them to fine paste without draining the
water. Add salt and baking soda, let them ferment.

The reason of adding baking soda is to compensate the urad dal's place.

Make small size of uttappam for kids. Pour some oil on the edges of uttappam. You dont
have to flip over to the other side. While it is getting cooked, garnish with grated carrot and
tiny pieces of onion. You can even close it with a lid so that it will cook faster.
variation: Take grated cheese or paneer, finely cut coriander leaves and garnish with the
above so that you will be getting colorful uttappam.

========================

Bottlegourd mint raitha (MRS.REVATHY)

Bottlegourd grated 1 cup

mint 1/4 cup
curd 1 cup
tomato 2
sugar 1/2 tsp
jeera powder 1/4 tsp
black salt 1 tsp
salt.

Grate the vegetable and steam cook for 5 mts. Take the vessel out and cool completely.
Add remaining things to the vegetable. Before serving to 10 minutes, mix them with curd.

Points to note:

While I was making, did not add black salt. Instead of mint leaves,you can even add mint
leaves powder. Either way, the taste will be better. Though it looks very simple, it is really
good for health.

======================

Red tomato apple chutney

onion 1
tomato 3
apple 2
chilli powder 1 tsp
oil and salt.

Peel the skin of apple and cut into small pieces.

Heat oil, add cut onion and saute. Put tomato and fry more. Now, add chilli powder, salt and
apple. cook for some time till the apple is soft(will take a couple of mts only). At this stage,
mash them gently with the laddle itself.

For pani puris, instead of all chutneys, can try the above chutney which is delicious and
healthy.

I tried using this chutney in sandwiches and it was yummy. Good for kids and adults!
kaara vada paniyaram:

Rice 1 1/2 cup

urad dal 1/2 cup
soaked channa dal 1/4 cup
hing
mustard 1 tsp
chilli powder 1 tsp
curry leaves 1 sprig
salt

Soak rice and dal for 2 hrs separately and grind together to idly batter consistency. If you
want, can add little amt of water. Ferment for 8 to 10 hrs.

Once the fermentation is over, add soaked channa dal(1 hr soaking time is enough) without
water, salt and chilli powder.

Heat oil, add mustard, curry leaves and once it start spluttering, pour them to the batter.
Add hing and mix well. Now, take the paniyaram kal and start making paniyaram with this
batter.

The sourness n the color will make you to eat more.

Andhra potato curry:

This curry tastes really good and totally different from our usual onion, tomato etc.
etc.stuff...

channa dal, thoor dal & dhania 1 tbsp each

red chillies 3 to 4
sesame seed 2 sp
pepper 1/2 tsp
jeera 1 tsp
curry leaves 1 sprig

Dry fry dals, chillies and after few mts, add sesame seed, pepper, jeera fry more; finally,
add curry leaves, stir and when it is cold, powder nicely.

Main ingredients:

Potato 4
garlic 2 flakes
onion 1 med.,
curry leaves 1 sprig
salt
coriander leaves

Heat oil, add finely cut garlic flakes and when the color changes, add onion. Once it is
brown, add curry leaves and cubed shaped cooked potato with salt. Mix all of them well.
Add 2 spoon of the roasted powder from the above and mix well with the curry.

Garnish with curry leaves and enjoy with any rice/roti.

-0-0-0-0-0-0-0-0-0-0-0-0

Milagai bajji:

Besan flour 1/2 cup

maida 2 sp, rice flour 2 sp.
red chilli powder 1/4 sp
salt 1/2 sp
ghee 1 sp

Mix all the above with water and make a batter (curd consistency).

Take milagai as much as you want. Dont have to remove the stem, since it is easy to put in
the oil and while eating, can leave that portion.

Cut milagai into lengthy pieces(like vegetables in sambar) and dip it in the batter and make
sure that it is well-coated; fry in oil. Keep the fire in medium. Once it is golden color, take
them out and keep aside.

While you are frying a batch, you can put the next batch in the batter so that it will get
coated well.

Important points and tips to remember:

The reason we are cutting the milagai is you dont have to keep too much of oil since the
pieces are small. And, also, the qty will be higher while serving to people.

Similarly, you can separate small florets of cauliflower and do cauliflower bajji(smaller size
bajji will be looking good).

If you dont want, can slit the milagai so that the batter will go inside and it will be more
spicier to taste. Try both of these versions.

You can reduce the amount of chilli powder and add pepper powder and ajwain to the batter
so that the oil will not upset the stomach.
Adding ghee will make the bajji puff; you will notice it w/w.o ghee. If you want, can add
kesari powder to get color, but, not necessary

puliyodharai which I tried from "Karnataka recipes" thread given by CI.

First stage: Making masala powder (you can use any good rasam powder instead of this)
Ingredients:
Coriander seeds - 2 cups
Red Chillies - 2 cups
Fenugreek seeds - 2 Tbsp
Black pepper - 2 Tbsp
Cumin - 2 Tbsp
Mustard - 2 Tbsp
Chana dal - 2 Tbsp
Hing - 7 pinches
turmeric - 2 tsp
oil or ghee - 1 Tbsp
Method:
With little oil/ghee, roast all the above mentioned ingredients (except hing and turmeric)
separately. After cooling, powder them finely and keep in an air-tight, dry container.

Stage 2:
Making Gojju:
Tamarind - How much ever you want to make gojju and store it.
Masala powder - Can be put depending on how hot you want. I usually put little less than
equal quantity of tamarind.
Jaggery - equal quantity as in tamarind.
Oil - enough (like putting for upma all that stuff)
Mustard seeds - 1 tsp, Broken red chillies - 2, hing - 1 tsp or variable depending on how
much u are making.
salt
Method:
Heat oil in a kadai, temper with mustard seeds, chillies (this is just to check for the
optimum temperature of oil)
Take very thick extract of tamarind. Pour it to the kadai and stir well. If you make the
extract watery, you'll have to boil for long.
After it thickens, add sambar powder, salt,jaggery and keep stirring. You can check for the
taste after it has been boiled for 10 minutes and add the powder, salt or jaggery if desired.
If you don't stir, it'll splatter everywhere and start sticking to the bottom. Make sure you
cover the surrounding area with lots of paper towels.
Gojju is done when it stops spluttering. There should not be any sound from the gojju.
After it is cool, put in a clean glass bottle and store it in refrigerator or freezer (I keep in
freezer. Don't worry you don't have to thaw it before using it from the freezer. It doesn't
form ice since it has no water content in it).Make sure you don't put wet spoon in it. Do not
use steel/metal container to store it. It will spoil the container. (tamarind - acid)

Final stage : Making puliyogare

Ingredients:
Rice - desired quantity. Cook with a pinch of turmeric. Each grain should be separate.
Spread it on a plate to cool.
gojju - depending on how strong you want puliyogare to be.
salt,
masala powder you made for gojju - 1-2 tsp
Dry coconut - grated for garnishing
Peanuts
Broken red chillies
Curry leaves
Mustard - 1 tsp
hing - 2 pinches
Oil - 1 ladle for a cup of rice cooked
Method:

Spread the rice. Place the desired amount of gojju on the rice as a heap. Sprinkle salt,
masala powder everywhere on rice. Heat oil and temper with all the given
ingredients(except grated dry coconut). Pour the oil on the gojju heap. Mix with a spatula.
Test for the salt. You can even add gojju if required. If you want hotter, add little more
masala powder and mix well. Add grated dry coconut and mix well. Secret is to make it
atleast 1 hour before it is served. Do not heat it while serving.

Additional taste increasing:

Dry roast black sesame seeds and an inch of cinnamon stick. Powder and mix to the
puliyogare. Remember do not put too much of sesame seeds. It'll make the puliyogare
bitter. Optimum would be for 1 cup of rice, 1 tsp of sesame and 1 inch stick of cinnamon.

.................................

My variation:

1. Instead of black sesame seeds, used white sesame only.

2. Did not add any sambar powder or rasam powder in extra since the masala powder for
puliyodharai is more than sufficient.

3. Same with the seasoning-only one time I did.

4. Instead of 2 cups of dhania, took 1 1/2 cups becoz I dont want it to dominate the
puliyodharai like sambar
Mysore Pak
Ingredients
Besan Flour / Sugar / Ghee (Ratio 1:2:2 (OR) 1:2.5:2.5 - Optional) The second ratio is very
sweet!
Method:
1. Sieve Besan Flour.
2. Powder Sugar in a mixie.
3. Warm Ghee on low heat. Let it not boil. Remove from fire, add besan flour and stir it till it
is dissolved.
4. Keep a thick bottom vessel on fire (or even a pressure pan is ideal), put the sugar and
add very little water to it. Sugar will dissolve and start bubbling. Add the besan/ghee
mixture slowly to it and stir till it leaves the sides of the vessel.
5. Pour the mixture on a plate coated with ghee. Allow it to cool for a while and then cut
into square/rectangular shape. Let it be further cooled for an hour so. Take away the cut
pieces. You will get very soft Mysore-Pak and certainly delicious if you are fond of sweets.

Neem flower rasam:

Tomato 1
neem flower 2 tbsp
rasam podi 2 tbsp
tamarind 1/2 tsp
salt, haldi
coriander leaves little

For seasoning:

mustard 1 tsp
hing 1/2 tsp

to grind:

jeera 1 tsp
curry leaves 1 sprig
thoor dal soaked 1 tbsp

Grind all of the together nicely and keep aside.

Heat ghee and do seasoning. Add enough water with cut tomato, tamarind, salt, haldi and
rasam powder. Let them boil in the medium fire. Add the ground paste and boil for some
more time. When the consistency is thicker, you can keep aside the rasam.

After switching off the gas stove, fry the neem flower in a separate pan adding a tsp of ghee
till the color brown is changed into dark brown or when it starts turning black(not burnt
black). Remove and pour into the rasam, mix well.
Healthy rasam is ready.

My points:

You can make two kinds of rasam from the above. If you skip the neem flower, then, the
ground paste rasam is called jeera rasam. While grinding, you can add 2 red chillies, 1 tsp
of pepper and tomato so that the rasam will smell good and the gravy will be thick.

You can omit the ground paste portion and make simple rasam with the fried neem flower
which is also known as plain neem flower rasam which is also equally good and yummy to
eat during rainy or cold days!!

Apart from the above two, you can take the fried neem flower with hot plain rice and ghee
with little salt. This can be taken during normal days & particularly for ladies, should be
taken after delivery becoz neem flower and tender neem leaves are very good for stomach
problems.

Bread masala:

Onion 1
tomato 2 small size
tomato puree 1/2 cup
toasted bread(cut into pieces) 4
red chilli powder 1 tsp
dhania powder 1 tsp
mint leaves 1/2 cup
coriander leaves little
saunf 1 tsp
cinnamon little
cloves 2
ghee 1 tsp
oil and salt.

Make dry powder with saunf, cinnamon and cloves. Keep aside.

Heat oil, add cut onion saute well. Once done, add tomato, masala powder, dhania powder,
chilli powder mix well. Add tomato puree, salt and cook for some more time. Add the ghee,
two leaves, stir well.

Finally, add fried bread and stir till they are all coated evenly. Keep the fire in medium for
some time and switch off the stove.
Soya macaroni delight:

Macaroni 1 cup
green or white peas 1/2 cup
soya chunks 10
carrot 1
beans 10
green chillies 2
coconut milk 1 cup
butter 2 tsp
garlic flakes 3
chilli powder 1 tsp
coriander leaves little
salt

Cook vegetables with little salt in cooker Mash green chillies & garlic.

Heat butter(just melting is enough, shd not turn into ghee), add chillies and garlic flakes,
saute them till you get a good smell; then, soya chunks and cooked macaroni, mix well.

Add half of coconut milk and let it boil. When it is little dry, add the cooked vegetables and
remaining coconut milk. Boil for some more time. You can wait till it is fully dry or can serve
with gravy. Accordingly, you can turn off the gas. Garnish with coriander leaves.

Important points:

If you dont take coconut milk, you can take 50 % of coconut milk and 50 % of our regular
milk which is also good to taste.

People those who dont like soya chunks can avoid that and can add granules. Granules does
not smell like chunks. It is upto you, anyways.

To avoid that smell, you have to wash two or three times the chunks in hot water.
Personally, dont have experience since dont like soya chunks, FYI.

As I mentioned earlier, you can make this pasta items with wheat pasta (or wheat and sooji
pasta together) which is also equally good.

----------------------------

Kalasamelara Kuzhambu(kootu):

Those who like thiruvadhirai(thaalagam) kuzhambu or kootu, they will definitely love this
dish.
Mixed veg., like carrot, pumpkin, sweet potato, colocasia, cluster,broad beans, chow chow,
potato, beans etc. 1/2 kg.
rice 2 tbsp
tamarind, jaggery
red chillies 4
coconut 1/4 cup
channa dal, urad dal, thoor dal 2 tbsp each
kuskus 1 tbsp
sesame seed 1 tsp
fenugreek seed 1 tsp
pepper 1 tsp
jeera 1 tsp
dhania powder 1 tsp
haldi, hing

Seasoning:

mustard 1 tsp
peanut 1/4 cup
curry leaves 1 sprig
coriander leaves little
oil and salt.

Dry fry sesame, kuskus till they are hot and powder them nicely. Keep aside.

Heat little amt of oil, add chillies, hing, dals, rice, pepper, fenugreek seed, jeera, dhania
powder, coconut-fry well and grind into paste.

Heat a pan, add tamarind juice with haldi, salt and cooked vegetables, let them boil till the
smell goes partially. Now, add paste, powder, jaggery mix well and boil for some more time.

Curry powder:

Dhania 2 tsp
channa dal 1 tsp
red chillies 2 tsp
sesame seed 1 tsp

Dry fry all the above and grind nicely.

====================

Orulaikizhangu podi:

Potato 4 to 5 boiled peeled and mashed

oil 2 tbsp
salt

Fry the following and make into a powder

Red chillies 5 to 6
thoor dal 2 tsp
urad dal 2 tsp
hing a pinch
mustard 1/2 tsp

Mix the powder with the mashed potatoes and serve hot.

This one, tried from a reputed article.

=================

This is a simple potato rice which can be done quickly.

Potato rice
Potato 2 to 3
onion 2
hing 1/2 tsp
haldi, salt

Fry the folling in little oil and grind coarsely.

Red chillies 3
urad dal 2 tsp
channa dal 2 tsp
dhania 2 tbsp
coconut dry optl. 1 tbsp
curry leaves 1 sprig

Heat a tsp of oil, season with mustard and jeera.

Cut onion and potato into lengthy thin pieces. Add the onion with little amt of salt to the
seasoning once the spluttering is done. Fry well till it is golden brown.

Add potato, salt and haldi and cook for some more time. Once it is soft, add the powder;
mix well till they are all coated evenly.

Take a cup of cooked rice and mix the above mixture to the rice. For more taste, add a tsp
of ghee/sesame oil, mix all of them and garnish with a tbsp of peanut and coriander leaves.
p.s.:I always prepare this mixture whenever I go for vacation

Masala mochai(field beans):

You can substitute with potato also in this curry.

Field beans 1 cup

besan flour 1/2 cup
saunf 1 tsp
chilli powder 1 tsp
sambar onion 1/2 cup
ginger, garlic and green chillies paste 1 tsp together
mustard 1 tsp
curry leaves and coriander leaves little
salt
haldi, oil

In a wide vessel, add a little amt of oil, besan flour, chilli powder, salt, haldi, boiled veg.,
mix well. Let it marinate for 1 hr.

Heat oil, add mustard, saunf, cut onion, pastes, saute well till the raw smell is gone
completely. Add the above marinated mixture to the seasoning and cook in sim for some
time.

Finally, garnish with leaves and keep aside.

Stuffed baked potato:

Potato 1
onion 2 tbsp
tomato 2 tbsp
green peas 1 tbsp
carrot 1 tbsp
green chillies 1
grated cheese 2 tbsp
ginger paste 1 tsp
haldi, salt, coriander leaves
butter/oil 1 tbsp

Prick potato with fork and microwave for 10 mts. Cool, cut into 2 portions. Scoop out the
center portion slightly and keep aside.
Stuffing:

Mix butter, onion, tomato, chillies, carrot, peas, paste and haldi with little water, microwave
for 2 mts Add coriander leaves, mix well. Keep aside.

Rub salt with butter, pepper powder and apply on the skin of scooped potatoes.

Now, fill in the potatoes with stuffing mixture, add grated cheese and microwave for 15
secs.

Yummy appetizer is ready for kids!!

Tips from me:

Since we are grown-ups, we cant take much of potatoes. So, you can subtitute with certain
ingredients.

When you take this dish with lunch or dinner, just half of the potato will do for you. So, no
worry at all!!

Instead of full butter, for yrself, you can mix olive oil with salt and pepper powder(adding
jeera powder will also give you extra flavor) and apply on the skin; it is better if you apply
that paste inside the potato slightly before stuffing so that you will get the spicy taste all
over the potato.

Omitting cheese will not make any difference at all. It also tastes good.

If you dont want to cook in microwave, you can cook the stuffing mixture on the stove top;
but, it is better to cook the potatoes alone in microwave since cooker will make it very soft
which we dont want in this dish.

While you are scooping out the potatoes, collect them and mix with the stuffing mixture and
proceed as usual.

Mochai sundal:

Mochai 1 cup
coconut 2 tbsp
green chillies 1/2
red chillies 1/2
channa dal 1 tsp
urad dal 1 tsp
mustard 1/2 tsp
curry leaves, coriander leaves little
hing and salt.
Soak them in water for overnight and cook them w/w.o skin adding pinch of salt and haldi. I
always prefer to cook with skin.

Heat oil, add mustard, chillies, dals and hing. Once it splutters and done, add the cooked
mochai without water and fry for a couple of mts. When it is dry, add salt, a piece of ginger
and spread coconut grated fry for a mt. Switch off the gas.

Garnish with leaves.

variations:

1. Can add onion after adding the seasoning things. If you want it sour, can squeeze lime
juice.

2. In a little amt of oil, fry 2 red chillies and 2 tbsp of dhania. Pour this powder to the
cooked beans and add grated coconut finally.
Omit chillies, but add jeera while seasoning.

Last edited by R on Sat Jun 04, 2005 7:41 am; edited 1 time in total

Mochai/peas rasam:

Field beans 1 cup

Garlic 3 flakes
onion cut 1 small
salt, curry leaves
tomato 1
tamarind lemon sized

Grind together

dhania 1 tsp
jeera 1/2 tsp
pepper 1/4 tsp
red chillies 4
hing little
urad dal & channa dal 1/2 tsp each

Fry the above in little oil and grind nicely w/w.o coconut.

Soak beans in water overnight.

Before cooking the beans, can fry it for a mt in 1/2 tsp of oil or you can cook directly.

Heat ghee, add mustard, jeera, garlic, onion and little hing. Fry for a couple of mts and add
ground paste, cut tomato with enough water, tamarind and salt. Keep in sim and let it boil
for 2 to 3 mts.

Add cooked beans/peas to the rasam and boil for some more time.

You can prepare this rasam without adding mochai which will be too good.

Optl:

For kids, can add quarter cup of cooked and diluted thoor dal to the rasam.

Mango burfi:

Big mango fruit 2

milk 8 cups or sugar less koa 350 g
sugar 8 cups
cashews 10
saffron
ghee 4 tsp

Prepare koa from the milk or buy readily available koa from the shop. Cut cashew into
pieces and fry in ghee.

Peel the skin of mango and take the extract. In a wide vanali, pour the pulp and stir till it is
thick.

Prepare sugar syrup with the sugar and 2 cups of water for a thread consistency. Once it is
reached, add koa, stirred mango paste mix well. When it is like semi solid paste, add the
saffron mixed with a tsp of milk, cashews and stir more. When it is fully thick, pour into the
greased plate arrange the level. Once cold, put slices.

Vitamin chutney:

Coconut 1
tomato riped 4
garlic flakes 5 to 6 flakes
onion 3
curry leaves 4 sprigs
coriander leaves 1 bundle
ginger 1 small bit
green chillies 4
red chillies4
roasted gram 1/2 cup
carrot 1 full grated
salt, oil
Heat oil, add onion, garlic, chillies saute well till the color changes. Now, put leaves, ginger,
carrot and fry more till it is soft. Add tomato, haldi stir well.

Grind the above all with coconut, roasted gram and salt.

Season in oil with mustard, urad dal and little cut mint leaves.

Points:

On seeing the ingredients list, pls dont get shocked or ignore. Definitely it is a change from
our regular onion or tomato chutney.

For sour taste, I added tamarind; can even squeeze lemon juice.

I did not have coriander leaves; still, did not find any difference.

Those who have cholesterol problems, they can add 3 to 4 tbsp of coconut(just for flavor)
which is sufficient. Yesterday, I added this much of qty.

As per the original recipe, you have to add sambar onion which has more nutrition and
flavor than our big onion. But, added only the bigger ones.

==================

Next comes a couple of recipes based on pappaya vegetables!! Sowmya, pls excuse if it is
not like yr traditional one.

Pappaya olan:

Pappaya 1
whole moong 1 handful
yam, carrot 1 cup together
green chillies 4
coconut milk 1/4 tin
coconut oil, curry leaves and salt.

Fry moong and soak in water for 6 hrs. cook it with salt. Keep aside.

chop the vegetables into round pieces and cut pappaya into thin square pieces(or whichever
shape you want). Cook them in plain water or coconut milk.

Mix vegetables with coconut milk, salt, cooked & mashed moong and slit green chillies. Boil
for some time till it is thick.

Season in coconut oil with a tsp of mustard and curry leaves. Ready to take with rice.
*********************

Alterations:

Instead of coconut milk, can take coconut with green chillies, grind together and add to the
vegetables

Kadai pappaya:

Tomato 2 cups
green chillies 2
capsicum 1 cup

chop the above into small pieces.

Pappaya 4 cups
carrot 1 cup
beans 1/2 cup
paneer 1/4 cup

Cut the above 4 into finger size pieces.

Powder

Dhania powder 1 tbsp

red chilli powder 1 1/2 tsp
garam masala 1 tsp
kasuri methi or methi powder 1 tsp
salt, butter/oil

Fry and grind:

onion 2 small
tomato 3
cashew 8

Method:

Heat butter in a vanali and add chillies, capsicum, saute well. When soft, add tomato saute
well till the raw smell disappears.

Add rest of the vegetables from the second part. Can add plain paneer or fried paneer. Mix
paneer too here. After mixing well together, add the powder, salt and paste with enough
water.
While boiling, add kasuri methi powder and allow to boil for a couple of more mts. Ready to
serve.

Dough for kozhukattai:

Sieved rice flour 1 cup

boiled water 1 cup
sesame oil 1/2 sp.
salt 2 pinches

If you are comfortable, can use vanali itself. Otherwise, use mild greased non stick vessel so
that it will not stick at the bottom and easy to stir.

Boil the water in the vessel. The boiled bubbles should be all over the water and also at the
center which is very important.

Once the water starts boiling, add the oil, salt and 2 pinches of flour, stir and add the entire
flour; switch off and start mixing well. Once it comes like a ball, you can notice the slight
color change of the dough(cooked rice dough). Make sure that there are no lumps.

Cover it with wet tissue towel and close it with a lid in case, if you are making pooranam so
that it will not get dry.

Keep quarter or half cup of boiled water ready just in case, if you need more.

The steaming time for kozhukattai is 5 to 10 mts. Only way to check is it will look shiny and
it will not stick to yr hands.

________________________

Some points:

People those who are experienced will keep the stove sim and start stirring without sticking
at the bottom. Either way, it is upto you to choose.

If you are preparing kozhukattai from the rice, then, you might be needing more water.

Urad poornam(salt kozhukattai):

Take half a cup of urad dal and soak for an hr. in water. Drain the water and grind with 1
no. of green and red chillies, salt and hing coarsely. Steam them on the idly plates for 5
mts. Once cold, separate them; season in oil with mustard, grated coconut and curry
leaves. Mix well and squeeze lemon juice.
Now, take 1 spoon or so to stuff in the kozhukattai dough which is more than enough.
though the qty looks like very less, we cant take like other sweets. So, the said qty is
enough becoz I see my family concentrates more on all three kozhukattais than the urad
one!!

Yes, the color will be same and udhir udhira irukkum. YOu cant hold it in yr hand, just have
to take in the spoon only.

Uppu seedai:

Rice flour 1 cup

urad flour 1/8 cup
butter, coconut grated 2 tsp each
jeera or sesame seed 1/2 tsp.
salt 3/4 tsp.
hing 1/4 tsp
red chilli powder or pepper powder 1/4 tsp. optl.

Dry fry the flours till you get the consistency like you can put a line without break. Mix well,
sieve and keep aside.

Dilute salt with water and strain in order to avoid dirt, if any. Similarly clean the seeds too,
if any.

Now, mix all flours with the remaining ingredients adding hot water to make a dough. Make
sure that they are all mixed evenly and there is no crack or gap.

Now, start making small balls and put them on the tissue paper; heat oil and when it is
ready, deep fry batch by batch depending on the size and oil qty, pour the seedais. Once it
is golden brown color, take them out.

Also, watch out if the noise of the oil has stopped and that is one sign; second thing is while
you stir, can hear the noise of cooked seedai.

while rolling the seedais, doesn't have to be in regular and heard that one is not supposed
to use both the hands. Just one hand and irregular shape is fine. Though dont know the
exact reason, I am just following the same.

Once the oil is hot, put the seedais, and keep the flame in medium if you are using iron
vanali. While taking the seedais out, keep the flame sim so that the color will not change.
Then, again change the fire and according to the heat, start pouring seedais and proceed..

Vella seedai:
Rice flour 1 cup
urad flour 1/8 cup or 2 tbsp
coconut cut 2 tsp
jaggery 3/4 cup
sesame seed 1/4 tsp
water for syrup 1 karandi

Dry fry the flours till it is red color without stopping. Once done, sieve them well.

Make syrup with jaggery & water until you get ILAMPAGU. When you get that consistency,
take the vessel away from the stove and put the flours, coconut, sesame and mix well. If
water is not sufficient, can sprinkle hot water on the flour to make dough. The final dough
should come like a ball just like uppu seedai.

Start making balls and heat the oil in a vanali. Once it is hot, just follow the same
instructions as given in the vella seedai. Pour seedais and keep in medium.

When the oil sound completely stops, take them away. If you feel it is getting darker,
change the stove to med to high low.

This seedai will be crispy outside and soft inside

Peanut kuzhambu:

This goes well with idly, dosa, aapam and pongal.

Vegetables are okra, beans, corn, lauki, ridge gourd.

Baby corn 200 g

peanut 1/4 cup
fresh cream 1/4 cup
tomato puree 1 cup
milk 1/4 cup
curry leaves
garam masala 1/4 sp.
ginger garlic paste, jeera 1 sp each
amchur powder, mustard and chilli powder 1/2 sp each
onion 2
dhania powder 2 sp.
salt, oil

Season in oil with mustard, jeera, curry leaves. Once spluttering is done, add onion and
saute well. Put all powders with salt and mix well. Let it cook for a couple of mts and add
cooked corn with tomato puree, ginger garlic paste, stir well.

Meanwhile, grind peanut with milk and add to the above. Add enough water to the above
mixture. Once it is thick, add fresh cream and switch off.
_______________

Points:

Can omit fresh cream and amchur powder; instead, can put tamarind too. If fresh tomato is
not available, can use canned tomato puree. Similarly, frozen corn will also suits this gravy.

Banana milk shake:

Banana 2
Skinless Mango small pieces little
Vanilla ice cream 3 scoops
Milk 200 ml
mixed fruit jam 2 tsp
sugar 2 tsp
cardamom 1 tsp
coconut grated 1 tbsp

Grind banana, sugar, cold milk, ice cream, coconut thickly(not nice). Otherwise, it will not
be like a milk shake.

Take a plain glass, spread jam around the top sides(inside)alone which will give you extra
sweet taste and also looks colorful. Pour mango pieces inside the glass and add milk shake
full of the glass.

Garnish with grated coconut & cardamom powder.

For the forthcoming hot summer, taste this nice and healthy assorted milk shake.
__________________________

Few points to note:

When I made this milk shake, did not have vanilla ice cream. So, I substituted with mango
ice cream and instead of mango fruit, added cut dates and badham.

The purpose of adding mango and jam is that incase if the milk shake is not sweet, these
two ingredients will compensate. So, we did not find any difference. It was great.

If you dont find mixed fruit jam, any jam like raspberry or strawberry will do.
Caramel payasam:

Well washed basmathi rice 1 cup

sugar 1 cup
milk 3 cups
cardamom powder 1 tsp

Heat vanali, add 2 tsp of sugar(dont stir) to change into caramel completely(brown color).
Once it changes, add 2 tsp of water(careful, it may splutter) and make sure it dissolves
completely. Add the rice with milk; pressure cook or directly cook.

Once it is cooked well, add the cardamom powder and switch off the fire. After switching off,
put the sugar and mix well till it dissolves completely.

------------------------------------

Here is a few points to note:

1. Adding sugar at the earlier stage(before switching off) may curdle the milk which is the
first time I am hearing.

2. Since it is a caramel method(new method), did not want to take risk; so, added sugar
after switching off. But, it is not a problem since the milk is very hot.

3. And, always prepare paal payasam with 1 or 2 % milk and will not find any difference
tastewise.

4. The rice qty is quite high and so, the result will come out like a sweet milk rice; so, pls
reduce the rice qty and also, it is better to fry it as I told you earlier.

5. Since we are using basmathi rice, it is better to grind nicely, particularly, those who does
not want to feel the rice in mouth.

6. Instead of washing, can fry the rice in ghee, powder it with cardamom and cook as usual.

7. In this method, as soon as you pour the caramel water to the milk vessel(before
cooking), u will see the pink color immediately which will be the final color. If it is not
caramelized properly, then, the milk will not change into pink as soon as you add the
caramel water.

8. Since we are already caramelizing, dont have to keep for a long time; just, 2 whistles and
10 to 15 mts sim time is enough. But, the sugar shd be well brown.

9. My opinion is I love both of these versions; still, in my house, my husband felt that in this
caramel method, he could not feel that it is paal paysam though the color is attractive and
taste is great. So, he prefers the first method. anyways, upto individuals.

---------------------------------

Now, comes to my method of paal payasam:

Milk(1 % or 2 %) 2 1/2 to 3 cups

rice 3 to 4 tbsp (basmathi or regular)
sugar 1 1/2 cup (if needed, can add at the end too before switching off)
cardamom powder 1 tsp
ghee 1 + 1 tsp separately
dry fruits like raisins, any nuts you want.

Heat ghee, add rice and fry till the color changes into red or brown. Now, grind it nicely with
cardamom powder.

Take the cooker, add enough water, in a vessel, pour milk and rice mixture; keep it inside
the cooker and wait for 2 or 3 whistles. Sim for 20 to 25 mts.

Once cooled down, add sugar, keep stirring. When it dissolves completely, add the fried
nuts and raisins.

---------------------

Points to remember:

If you cook with basmathi rice, the grains will stay still if you dont grind properly whereas,
with raw rice, you will not feel anything. Otherwise, smell wise, dont feel any difference.
Both are seems to be equal.

Have not tried cooking the paal payasam directly in the cooker since chances of sticking at
the bottom or overflowing are high. One or the other time, it might happen. Anyways, it is
people's convenience.

those who have small size cooker, becoz of the pressure, try to use wide mouth vessel with
lesser amt of milk. Otherwise, it will keep on overflowing or else, you can follow the caramel
method too.

Finally, once you do it, then, will adjust the qty of milk or rice according to kheer or
payasam(thin or thick consistency).

Hope I am clear here..Any suggestions or ideas are welcome!!

Aval Payasam
Milk 1 lt
Aval 1/4 cup
Sugar 1/2 cup
Cardamom powder 1/2 ts.
safforn pinch
Cashew 10
pista,almond-sliced thinly 12 to 3 ts
ghee to fry cashew

Boil the milk.When it boils add wahed aval and keep the falme in medium and keep stiring
now and then. Once aval is cooked well add sugar and keep cooking till it reduced to 3/4.
Add cardamom,saffron,ghee fried cashew,sliced almond,pita. Once cooled put it in the
fridge.

This is very tasty pudding. Definatly give it a try. I don't know the short cut method like
palpayasam.

Vendhaya vengaya rasam:

Tomato 1 small
red chilly 2 to 3
fenugreek seed 1 spoon
thoor dal 1 tbsp
channa dal 1 tbsp
small onion 100 g(regular one is also fine)
tamarind
salt, haldi
coconut milk < 1/4 cup
water and ghee

Heat a spoon of ghee/oil, season with mustard, curry leaves, hing and halved chillies. Once
spluttering is done, add seed, dals, saute till the color changes.

Add cut onions, fry more till the smell comes and pour tamarind water, cut tomato, salt with
haldi. Let them boil in a medium fire. This gravy itself will be tempting to take directly.

Finally, add coconut milk(minimum qty is enough). Let it boil for a mt. then, keep aside.

Rava seedai:

Rava 1 cup
urad flour 1/8 cup
coconut grated 2 tsp
hing 1/2 tsp
pepper jeera powder 1 tsp
salt 1 tsp
soft butter 1 tbsp

Heat vanali and dry fry rava till it is golden color. Cool down. After that, mix with the
remaining ingredients. Before that, check if there is any dust in rava since most of the
people does not have siever for rava.

Add little by little water to the rava mixture; unlike rice seedai, this seedai will absorb more
water to make into balls becoz of rava. So, careful in pouring water.

Now, back to the same method-heat oil and when the temperature is ready, pour few
number of seedais keeping the fire in medium. Once the color changes into golden, take
them out.

Crunchy seedai is ready.

This is more easier than rice seedai if you get the right consistency.
-------------------------------------------

Points:

Basically, rava is coarse and we use it for dal vada in order to get crispiness. So, the same
crispiness we are getting in this seedai becoz of the main ingredient.

Similar to the rava seedai, heard that one can prepare in steamed maida flour. But, have
not tried..

Kerala sambar: (all qty are app., so, converted to my measurement)

Thoor dal 2 handfuls cooked

haldi 1/4 tsp
onion 1 small
potato 1 small
drumstick 5 to 6
okra 3 to 4
Ash gourd 4 to 5 cubical pieces
tomato 1 small
green chillies 2 small
dhania 2 tbsp
fenugreek seed 1 tsp
mustard 1 tsp
hing 1 tsp
tamarind, salt depends
red chillies 3 + 1
coconut oil for sesoning
curry leaves and coriander leaves.

When comes to vegetables, you can add whatever at home. For instance, I use to make
with standard frozen drumstick and frozen sambar onion with tomato.

Season in coconut oil with mustard, halved red chillies and curry leaves. Put onion and
saute well. then, add one by one vegetables with green chillies saute for a couple of mts.
Add water, haldi and salt, let them cook until they are done.

In a little amt of oil, add dhania, red chillies and fenugreek seed and grind ncely. Put the
same in the boiling sambar and add mashed dal. Keep the fire in medium and let it boil till
you get a unique flavor.

Finally, garnish with leaves.

Pori Urundai:

Arisi pori 4 cups

jaggery 1 cup
water 1 big karandi(1/4 cup)
cut coconut 1/4 cup
cardamom powder 1 tsp
rice flour optl. or ghee 1 tbsp
sesame seed 1 tbsp

Heat ghee, add coconut, seed fry it and add to pori. Add cardamom powder, keep aside.

If you want, you can dry fry pori for few mts and then, start making urundai.

Prepare syrup with jaggery and water; take a small cup of water and if you pour 1/4 tsp of
syrup, and try to make a ball, it should form as a ball which is the right consistency. If you
put the ball down, a mild sound will come).

Immediately, transfer the pori mixture to the syrup mix well and apply ghee on yr hands to
resist the heat and not to stick at yr hands; start making balls when it is tolerable heat.

Some tips:

For starters, begin with rough balls and while done with all urundais, you can make stiff
balls becoz, in a few mts itself, the syrup will be dry and cant make any balls. So, it is
better to rush to make balls roughly.
If you cant make balls in the middle, keep the pori with jaggery syrup kadai on stove; stir
and it will come to the stage of making balls; now make balls quickly. (BUT, DONT KEEP ON
DOING THE SAME).

Instead of making balls, you can even put it in the greased plate and level, cut into pieces.

Some people dust th e hand with rice flour and start making balls; but, to my opinion, if you
apply ghee on yr hand, the urundai smell will be great and also wont stick at our hand
whereas the rice flour, have tried; the hot urundai will sometime stick at our palm which
was unbearable one and cant even do anything other than washing in cold water.

So, my suggestion is to grease ghee on hands.

Variation:

As I said earlier, you can apply this procedure and make kadala urundai, pottukadala
urundai and even cut mixed nut urundai like tiny pieces of badham, cashew and pista.

For kadala urundai, dry fry till it is little crispy; better to buy skinless peanut so that you
dont have to remove all skins. For pottukadalai urundai, dry fry for a couple of mts and
proceed.

For the above urundais, dont have to add coconut; adding sesame seed and cardamom
powder is optional.

Jackfruit(palapazham) poli:

Raw rice 1 cup

jaggery 1 cup
jack fruit(tinned) 8 since fresh is not available here
water to cover the jaggery
cardamom powder 1 tsp
coconut grated 1 tbsp

Soak rice in water for 3 to 4 hrs and grind with the fruit nicely. Earlier, open the jack fruit
tin and drain the preservative completely and wash the fruit well in cold water to remove
the smell completely.

While grinding, add cardamom, coconut and mix well. Prepare syrup until jaggery dissolves
completely in water. Once it is cold, add it to the rice batter instead of plain water.

Heat vanali, add 1 tbsp of ghee, add the batter cook till it is like mashed banana in
consistency. When cold, take small balls like we take for poli and pat it on a greased ziploc
cover. Pat it thin or thick poli and once the pan is hot, place the poli and add ghee or oil
around.
Once the color turns brown, change the poli to the other side.

Great snack for kids!! Adults-nothing wrong in taking only one to taste.

Channa masala:

chickpeas 2 cups
onion 1
tomato 2

Make paste :

coconut 1 1 /2 tbsp
cinnamon stick a small piece
ginger a big piece
garlic 2 flakes
cloves 4
cardamom 3
saunf 1 tsp
dhania 1 tsp
green & red chillies as reqd.
pepper 1/2 tsp
roasted gram 2 tsp

Soak channa in water overnight and cook it with salt and a teabag.

Cut onion to pieces. Fry onion in 3 to 4 tbsp of oil. Add the paste and fry till oil separates.
(If paste sticks to vessel, for any recipe, it means oil is less.)

Add half tsp of all : dhaniya powder, cumin powder, garam masala(preferably channa
masala), turmeric powder and salt for taste. Add cut tomato to it & fry for some time.

Add the cooked channa to it. Add little tamarind water or paste(half tsp) to it and a small
piece of jaggery. Boil for some time. Garnish with coriander and cut onions. Add lime juice
as needed..

Dont forget to take off the tea bag after cooking channa.

-----------------------

Variation:

You can even add cooked carrot & potato pieces.

For grinding, instead of the above paste, you can fry onion, tomato and grind with 2 tbsp of
cooked channa which gives you a thicker consistency

kathirikai kadala masala:

Eggplant 1/4 kilo

skinless peanut 1/4 cup
coconut milk 1/4 cup
kuskus, cinnamon powder 1/2 tsp each
tamarind
pepper, chilli powder 1 tsp each
salt, sesame oil

Grind peanut, kuskus with coconut or directly use coconut milk. Cut the brinjal into lengthy
pieces.

Heat oil, add the whole pepper and cinnamon, stir them. Add eggplant and fry tilll it is
cooked and brown in color. Now, add the ground paste, fry well. After 5 mts, add tamarind
water and mix well. Put chilli powder, salt and stir more.

Let the gravy boils till it is semi solid.

Alteration:

People those who dont want to take coconut milk can substitute with coconut milk plus our
regular milk in the place of 1/4 cup.

Fruit nut Shrikand:

Mango ripe 1
apple 1
pomegranate 1
thick curd 1 cup
grapes 1 cup
sugar 1 cup
badham 6
cardamom 2

Cut all the fruits into tiny pieces and take out the seeds from the pomegranate.

Beat sugar with curd & cardamom powder well; add 3/4th of all assorted fruits.

Place the above mixture in a bowl and decorate with remaining fruits and nuts on the top.
Nutritious one for kids!

Stuffed idly:

Cooked idlies 4
carrot, beans 1 each (cooked)
bread crumbs depends
maida
curry leaves
masala gravy from pickles optl.

Cut the idly into halves so that you will get two pieces of idlies. Take a piece, slit idly
carefully to do the stuffing.

Mix the masala gravy and cooked vegetables; stuff the same inside the idlies.

Prepare maida batter adding water(watery consistency) and dip idlies in the same, roll over
on the crumbs. You can either shallow fry or deep fry in oil.

--------------------------------------

While talking about these idlies, I do recollect one more variation, which is little similar to
the above. Cut into 4 pieces from an idly. Fry them in oil and put them in sambar or take it
just like that!!

Yummy snack is ready..

Arisi (rice) adai:

Raw rice 1 cup

channa dal 1/2 cup
thoor dal 1/3 cup
urad dal 3 tbsp

II part of grinding:

Red or green chillies 2 to 3

pepper 1 tsp
jeera 1 tsp
coconut grated otpl. 1 tbsp
hing, salt.
haldi
to be mixed:

Veggies like carrot, cabbage, beans or onion alone

coriander leaves, curry leaves or mint leaves alone.

Soak all dals with rice in water for 2 to 3 hrs. Drain water completely and grind it coarsely
by adding sufficient amt of water. After grinding the batter, transfer it into a vessel; now,
put the second part and grind it nicely. Or, you can put them together and do it at one shot.
Mix well with hing, haldi and enough salt.Let them stay for 30 mts.

Now, chop all the mixed vegetables into tiny pieces or add onion alone; similarly, can add
curry and coriander leaves together or cut mint leaves alone to the batter.

Start making thin or thick batter depending on yr wish. Closing a lid on the tava will faster
the cooking. After pouring the adai batter on the tava, put two or three holes in the centre
at the back of the spatula or laddle to make the cooking faster.

Spread the oil on the holes and around the adai. Once the color is red, then, turn on the
other side and proceed. Since it is coarse paste of dhals and rice, will take some time to
cook. Adding ghee will enhance a better taste.

Enjoy with milagai podi with ghee or avial which is the best combination.

Variation:

Omit all veggies and if you get banana flower, clean, cut the flower and mix with the batter;
banana flower adai is ready.

Can add palak leaves & onion in the batter without any vegetables. Yum yum green color
adai is ready!!

for kids, you can make tiny adai(palm size) and surely, they will enjoy our traditional tiffin.

Adai

Rice: 1 cup

Dhals:
Take 1/4 cup of all the dhals,Toor dhal, channa dhal, moong dhal & urad dhal

Soak the above for about 2 - 3 hrs. Decant the water and
grind the above rice and dhal coarsely adding enough water along with 2 green chilles and
one red chili (can add more if you eat spicy food) and 1/4th of an inch piece of ginger.
Once the batter is ready add salt, hing, turmeric and curry leaves. Also can add veggies as
mentioned by R or plain onions will taste simply great.

Tips:
Use urad dhal with husk and it will give a special taste and lend softenss to adai and kids
would love it.Moong dhal will make the adai very crispy and enhance the adai color.

Navadania Adai:
You will need
raw rice 11/4cup
idli rice 1/4cup
dal:
dried blackeyed peas 1/4cup
channa dal 1/4cup
rajma 1/4cup
toovar dal 2tbsp
whole urad dal 2tbsp
whole moong dal (pachai pair) 2tbsp
cashews 1tbsp
(back home we also used a 1tbsp of mochai)

hing
red chillies 10

Method:-
soak all the above for 4hrs.
grind into a coarse paste.add curry leaves & salt.
add methi leaves chopped (optional)
or any other vegies of choice.
Make adais.use til oil for the adais and we usually serve it with avial & jaggery.any side dish
will do.
its yummy and rustic

Rajma adai:

Raw rice 1 cup

rajma 1/2 cup

There is no dals here; rest of the ingredients are from Rice adai, you can follow:

Red chillies, curry leaves, coriander leaves, pepper, jeera etc.

Soak rajma separately for 4 to 5 hrs. and rice for 2 to 3 hrs. Grind rajma and then, add rice
with other ingredients.
Adding a piece of ginger is also optional; but, a good idea. Since adai has lots of dals and
pulses, digestion will take a little while. Adding ginger, jeera and pepper will serve the
purposes.

Any vegetables you can add as mentioned.

=====================

Variations in adai:

Follow the ingredients & steps for making rice adai; alongwith that, can add 1/4 cup of any
one of the following:

black channa or green whole moong or white channa or chowly(kaaramani)-maroon/white

I saw this type of adai making at my friend's mother's place. That aunty use to say that one
can add soaked whole wheat grain and grind it with adai!! I am yet to try.

Tried with rest of the ingredients, and they all tasted differently.

In the place of raw rice, you can try usingpar boiled rice and obviously, boiled rice gives
you soft texture.
.................................

will post more varieties of adai later this day alongwith variations...

Potato masala roast:

Potato 3 to 4
coconut milk 1/4 cup
onion 1/2 cup
tomato 2 to 3
coconut oil 4 tsp or lesser than that
red chillies 5
haldi, salt
urad dal 1 tbsp
green chillies 2
garlic 5 flakes
cinnamon powder 1/2 tsp
curry leaves

Heat oil, add cinnamon, urad dal, chillies saute. Once done, add cut onion, flakes, curry
leaves saute more. Add tomato pieces, cooked potato, haldi & salt, mix well.
If you want the potato to be cooked directly, then, close and cook on low fire. Add half of
the coconut milk, mix well and cook for some time.

While adding the remaining milk, keep the fire in high. After pouring, sim the gas and dont
close the lid. Let them boil so that the spices will distribute evenly throughout the potatoes.
Check for salt.

Omitting or reducing chillies is upto you.

It is a good combination for the forthcoming kitchidi recipe which tried.

---------------------------

Masala kitchdi(second version):

Just follow the procedure regarding cooking which have mentioned here already.

Rice 1 cup
moong dal & gram dal(channa dal) 1 cup together
peanut 1/4 cup
onion 1
tomato 1
potato 1 (can include other veggies)
garlic 5 flakes
green peas 1/2 cup
jeera 1 tsp
bay leaf, cinnamon, cloves 2 each
garam masala 1 tsp
haldi, ginger
green chillies 5
sambar powder 1/2 tsp
oil & salt.

Heat oil and jeera, other raw spices, fry well. Now, add cut onion, ginger, chillies, garlic,
soaked peas, potato, tomato with other powders, mix well. Add more water than the regular
amount with haldi & salt.

Before that, as usual, soak rice and dal together 1 hr. before and also peanut separately for
1/2 hr. atleast. Mix all of them together and cook for 2 whistles and sim for 20 mts.

Points from me:

Though it is a combination of dal and rice, if you taste the leftover kitchdi, it wont be the
same. So, have to add more veggies especially tomato & spices to get a good flavor & taste.
.....................

Punjabi pakoda:

Besan flour 1 cup

red chili powder 1 tsp
haldi, salt depends
potato 1 to 2 cooked and mashed
onion 1
kesari powder a pinch(optl.)
water to prepare the batter.

Cut onion into two halves and then, cut into slices(medium size) and keep aside.

Meanwhile, mix flour with the other ingredients and add mashed potato, sliced onion and
add water accordingly. The consistency should be like appam or bajji batter.

Now, take a small laddle and pour onto the hot oil. Instead of pouring straightly, you can
just drag in the oil and that is how, had it at my friend's place.

This pakoda is so soft unlike our South Indian pakoda and the taste is really great.

---------------------------

Vazhaipoo(banana flower) vada:

banana flower-quarter portion from the whole

channa dal 1 cup
thoor dal 1 handful
ginger 1 piece small
garlic 1 flakes optl.
red chillies 2 to 3
saunf 1 tsp
jeera 1/2 tsp
salt.

Clean the banana flower and cut them coarsely. Take a quarter cup of butter milk and put
the cleaned cut flower with haldi. Cook them. Drain the butter milk and wash with water
once again.

Meanwhile, soak dals for 2 hrs and drain the water. Grind dals with other ingredients
coarsely and before grinding, as usual, take a handful of dhals separately. Once done, keep
aside and put the cooked flower and run for one time(coarse texture is fine).

Mix dals, ground flower & whole dals and prepare vada. Deep fry in oil and wait till it turns
into golden brown color.

--------------------------

Kesari:

rava 3/4 cup

sugar 1 cup
ghee 1/2 cup
water 2 cups
food color yellow or orange a pinch
raisins 15
cashew 1/4 cup
cardamom powder 1 tsp

Mix sugar with water and heat in a medium fire or until it dissolves(around 10 mts, guess).
Add food color, stir and remove from heat.

Now, in a non stick pan or in a vanali, melt ghee and fry cashew, raisins and keep aside. In
the remaining ghee, add rava fry on low heat till the color changes around 4 to 5 mts or a
good flavor comes out. The color should change into pale golden brown in color.

Now, add sugar syrup to the rava mixture and cardamom powder and on medium heat cook
until the mixture turns thick. Mix the dry fruits and keep stirring.

At first, it will come like halwa which we serve normally. If you want to put slices, wait for
some time and it will come at the center like almost a ball. Now, time to pour on a plate and
no need to grease the plate as it has lots of ghee in the sweet.

When cold, cut into slices and serve.

Points:

some people add equal amount of rava & ghee(!) and finally, everything will come out for
sure. Even in the above method, some of the ghee will come out and keep them separately.

If you are not happy with the above qty of ghee, can reduce a bit; but not sure abt the
taste. Or, as I told for mysore pak, can add 2 to 3 tbsp oil and later, can add ghee for the
remaining portion.

Since rava has already half cooked in the ghee itself, the lumps will not be forming at the
later stage while adding water & dont have to check for cooking, which I witnessed by
myself