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More (Yogurt Gravy) Kuzhambu

Cuisine Style Tamilnadu | Cooking Time 30 minutes To Serve 5 | Take with Rice Type Lunch Gravy
Ingredients Thick buttermilk/curd (Yogurt)- 2 cups Channa Dal- 1 tsp Turmeric powder- 1/4 tsp Ginger- a small piece Toor Dal- 1 tsp Green Chillies- 4 Garlic- 2 to 3 cloves Coconut grated-3 - 4tsp Rice- 1tsp Salt to taste Any one of the vegetables (Potato, Beans, Carrot, Cucumber, Ashgourd, Okra, Pumpkin) chopped- 1/2 cup For Tempering Coconut oil/cooking oil- 1 tbsp Mustard seeds- 1/4 tsp Pearl onions- 3 chopped finely Curry leaves- a few Red Chillies- 1 Asafoetida- a pinch Preparation

Note

Soak rice and the Toor Dal together for 15 to 20 minutes. Add turmeric powder to buttermilk/curd and beat well and keep it aside. Grind soaked rice and Dal with coconut, garlic, ginger, green Chillies to a fine paste. Half boil the vegetables in a pan then add the ground paste and salt to it. Simmer the flame and add little water to it so that the veggies are cooked fully and the raw smell of the paste goes off. Add the buttermilk/ curd to it. Heat coconut oil in a frying pan and add the ingredients for tempering one by one and fry for a minute. Pour the mixture to the pan and mix well. Serve with rice.

More kuzhambu can be prepared without vegetables. Tips Potato fry is the best side dish. How this More Kuzhambu recipe is Unique? Tempering in coconut oil makes this More Kuzhmabu unique.

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Vegetarian Chalna
BY MULLAI, ON AUGUST 19TH, 20 08 10:15 AM, ADD TO FAVORITES

Description

Chalna / Salna is typically a term related to non-veg category, its the watery leftover gravy from any meat curry preparation, mostly mutton or chicken. There isn't a vegetarian version and even if any veggies added to it, its termed as Saagu. Here I've created a vegetarian style salna which tastes pretty decent and could be one good quick gravy for roti / idli / dosai. Salna / Vegetarian Salna / Sagu / Saagu / Chaaru / Meatless gravy Ingredients 2 no Onion (roughly chopped)

Ingredients 1 no 2 clove 1 inch 1 no 3 nos 4 tbsp tsp tsp tsp 1 tsp 1 no 1 no 2 nos 2 stks 2 tbsp tsp tsp 10 nos 2 tbsp tsp 1 tsp Tomato (chopped) Garlic (crushed) Ginger Green chili (slit open) Dry red chili Coriander seeds Cumin seeds Fennel seeds Black peppercorn Roasted gram(pottukadalai) Cinnamon stick (very small)(1/2) Cardamom Cloves Coriander leaves Dry coconut / fresh grated Mustard (for tempering) Cumin seeds (for tempering) Curry leaves (for tempering) Oil Turmeric powder Salt (or to taste)

Instructions
This recipe can be proceeded in 2 styles depending on your personal preference. Raw will taste slightly different from roasted.. in a good way though and could be a quick whip up. Infact I personally prefer the raw style for my parottas.

Raw Style : Grind (chopped onions + diced tomatoes + ginger + garlic + green chili + dry red chili + corainder seeds + cumin seeds + fennel seeds + black peppercorn + cinnamon + cloves + cardamom + roasted gram + corainder leaves + dry coconut ) all these with 1/4 cup water to fine consistency. Heat oil in a sauce pan, splutter mustard, cumin seeds and curry leaves. Add the blended gravy, turmeric powder and salt. Bring it to one boil, cover and simmer for 15 minutes over very low flame until the oil seperated on top. Add water and adjust the consistency depending on your preference. Thick salna goes very well with idli / doasi, watery thin salna for chappati or parotta. Roasted Style : Heat a 3 tsp of oil and roast each ingredient listed (dry red chili, coriander seeds, cumin seeds, fennel seeds, black peppercorn, cinnamon, cloves, cardamom, roasted gram), add chopped onions, green chili, ginger and garlic. Fry these along with the dry spices until brown. Add chopped tomatoes and cook for few minutes or until it turns soft. Finally include the either fresh or dry coconut, coriander leaves and toss. Switch off and let cool completely. Grind this with water to a thin consistency and keep aside. Heat remaining oil, splutter mustard, cumin and curry leaves, add the blended gravy along with turmeric and salt. Bring it to one boil and simmer covered for 15 minutes.

Notes
Hosting a party ???? This could be one big handy gravy item for huge parties. This could feed both veg and non-vegetarians. Have simple boild eggs added to the this gravy and serve as a great accompaniment for any biryani or pulav item. Temper with lots of curry leaves for vegetarians or throw in boiled sliced potatoes and decorate with curry leaves.

Mutton Chalna

Posted by blackpepper 10 May 2009 | Views 657 | Comments (0) Leave a Comment

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Ingredients Toor Dal - 1/2 cup Mutton bones - 1/4 kg Fennel seeds - 1 tsp Onion(medium size) - 2 Tomato(medium size) - 2 Turmeric powder - 1/ tsp Coriander powder - 2 tbsps Chilli powder - 2 tbsps Ginger-garlic Paste - 1 tsp Garam masala powder - 1/2 tsp Cloves - 4 Bay leaves - 2 Cinnamon(medium size) -2 Oil - 5 tbsps Coriander leaves for garnishing Salt for taste Method 1.Pressure cook the toor dal & the mutton bone pieces untill 2 whistles. 2. Now,heat the oil in the kadai splutter Cloves,bay leaves & cinnamon and fry the chopped onion till half done 3.Add the ginger-garlic paste & fry for 2-3mts. 4.Now,add the chopped tomato,salt,turmeric powder & curry leaves & fry till oil seperates from the gravy. 5. Add the chill powder & coriander powder & fry for another 4-5mts or untill oil starts to seperate 6.Now,add the boiled mutton bone pieces & toor dal & cook for next 4-5mts. 7. Put the lid on the kadai & cook in low heat 3-4mts.
Featured Member on Ammas.com

Hi, You can make the dough with maida, a bit of ghee, salt and water. Leave it for a couple of hours. Roll it out like a chappathi, spread oil on one side, and sprinkle some maida flour over it so that the

flour covers the oily side. Fold it and roll it out again, but not as big as before, a bit thicker and smaller in size. cook it . Chalna Shredded coconut 1 cup Green chilli - 2 Ginger and garlic paste - 1 teaspoon Onion - 1 (cut into small pieces) Jeera - 1 teaspoon Garam masala - 1 teaspoon Turmeric powder - 1/4 teaspoon Oil Salt Method: Grind shredded coconut, green chillies and ginger garlic paste into a fine paste. Add oil in a pan and add jeera to split. Then add the onion and fry them until it becomes golden brown. Then add the grinded paste, garam masala, salt, turmeric and add a little water. Allow it to boil till the oil separates. Your chalna is ready. You can serve this with any dosa Baearchi.com

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Response from: Swathi , Council Member on Ammas.com

Hi AAA, Here is the recipe of South Indian Paratha and Chalna. South Indian Paratha Ingredients:(Serves 4) Flour 300 gm. (10 oz.) Cooking oil/ Butter/ Ghee (10 oz.) Salt 1 tsp. (leveled) Procedure: Add 3 tbsp. cooking oil, flour and salt. Fold in well. Add water as required to knead well and make a tight dough. Divide dough into 8 equal portions. Roll each portion into a ball. Flatten each ball by hand and use a roller to make a thin circular shape of about 6 inches diameter. Smear cooking oil lightly over the area shown with a brush. Fold the round shape to make semi-circle. Flatten lightly with a roller. Smear cooking oil lightly again over the area of the semi-circle as shown. Fold the semi-circular shape into a quarter circle. Flatten once again lightly with a roller. This is the final shape of the paratha. Though there is nothing sacrosanct, but generally each side of the paratha is about 4 inches wide. Pre-heat a frying pan. Put on medium heat. Use both hands to place the quarter circle gently on the frying pan. Heat each side of the paratha for 15 secs. Smear 1 tbsp. cooking oil on top of the

paratha and turn it over. When bottom turns light brown, repeat the process. Fry until both sides turn light brown. Remove from pan. Serve hot with Aloo Dum or Meat Curry. Chalna Ingredients Shredded coconut - 1 cup Green chilli - 2 Ginger and garlic paste - 1 teaspoon Onion - 1 (cut into small pieces) Jeera - 1 teaspoon Garam masala - 1 teaspoon Turmeric powder - 1/4 teaspoon Oil Salt Method: Grind shredded coconut, green chillies and ginger garlic paste into a fine paste. Add oil in a pan and add jeera to split. Then add the onion and fry them until it becomes golden brown. Then add the grinded paste, garam masala, salt, turmeric and add a little water. Allow it to boil till the oil separates. Your chalna is ready. You can serve this with any dosa. http://www.angelfire.com/oh3/indiac http://www.bawarchi.com/contributio

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Response from: Usha Gurnani, Council Member on Ammas.com

Chalna Ingredients Shredded coconut - 1 cup Green chilli - 2 Ginger and garlic paste - 1 teaspoon Onion - 1 (cut into small pieces) Jeera - 1 teaspoon Garam masala - 1 teaspoon Turmeric powder - 1/4 teaspoon Oil Salt Method: Grind shredded coconut, green chillies and ginger garlic paste into a fine paste. Add oil in a pan and add jeera to split. Then add the onion and fry them until it becomes golden brown. Then add the grinded paste, garam masala, salt, turmeric and add a little water. Allow it to boil till the oil

separates. Your chalna is ready. You can serve this with any dosa. http://www.bawarchi.com/contributio Paratha Recipe Parathas recipe Ingredients: For Paratha Dough (atta): Wheat Flour 2 Cups salt 1/2 tsp oil Ghee/butter/Margarine 1/2 cup water Method: If using Butter bring it room temparature. Mix flour salt & required water to make a dough consistency. Rub oil over & knead it soft .Let it rest for an hour. With a help of a rolling pin take a lemon sized dough . Roll it to a a small round & apply some butter /ghee to it. Fold into two again fold the same. Start rolling to form a triangle. Heat a flat pan ,when it gets hot add the paratha and let it cook for a minute. When it starts to get small bubbles turn around & add a small teasp of oil around the paratha. When the brown spots appear take it out & keep it in an in a covered box & serve. http://www.indianchild.com/indian_r

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Yoghurt/Fresh Curd 2-3 cups whisked Ginger a small piece grated with a zester or thin side of a grater Green chilli 1 sliced Fresh coconut 2 tbsps grated Salt 1/2 tsp For Tempering Oil 1 tbsp Urad dal 1/2 tsp Mustard 1/4 tspRed chillies 2 deseeded Curry leaves 1 sprig Method

Take a large bowl and add the yoghurt,salt,ginger,green chilli,fresh coconut and 1/2 cup of water and mix well and set aside. Prepare tempering by heating a small pan andadding oil and spluttering mustard seeds and adding urad dal,red chillies and curry leaves and frying 2-3 mins and pouring over the yoghurt mixture. The tempered yoghurt is now ready. To assemble the whole dish ,First take 1/2 cup of plain yoghurty and add 1 cup of water and whisk to get thin butter milk and keep. Take a large shallow glass dish and dip each vada in the buttermilk to get soaked and place in the glass dish side by side can place upto 10 vadas and now pour the tempered yoghut over the soaked vadas and see they all are immersed well.

Vadas with Tempered Yoghurt Now sprinkle finely grated Carrot,Finely chopped fresh Coriander on top. keep for atleast half an hour before serving.

Dahi vada topped with finely grated Carrot and Fresh Coriander

April 20, 2011 Posted by Kezia Mary | Dairy (Paneer,Yoghurt,Buttermilk) Recipes, Snacks, South-Indian Breakfasts | Andhra recipe, cool recipe, Dahi vada, My home recipe, Perugu vada, South Indian Breakfast, South Indian Recipe, Summer special, Thyr vada, vegetarian breakfast, Vegetarian food, Vegetarian snack | Leave a Comment

Pappu Charu (A Thin Lentil Stew/Soup)

Pappu Charu This dish is a must in every Andhra home almost everyday in some homes.This is a tasty dish served with white steamed rice along with any vegetable fry ,Pappad and pickle with a little ghee ,which makes the family lunch a tasty thali. Ingredients Toor Dal/Kandipappu/Pigeon pea 1 cup Onion 1 med chopped Tomato 1 small chopped Green chilli 1 chopped Curry leaves few Garlic 2 pods Turmeric powder 1/6 tsp Red chilli powder 1/2 tsp Coriander 1/2 tsp Tamarind juice 1 cup Fresh coriander a handful chopped For tempering/Tadka/Talimpu

Ingredients for Tempering Oil 2 tsps Mustard 1/2 tsp Cumin/Jeera 1/2 tsp Curry Leaves few Red chillies 5 small round Garlic 2 pods crushed Method Wash and boil toor dal with enough water in a pressure cooker along with all the ingredients mentioned above ,Except Tamarind and fresh coriander. When dall is boiled turn off heat and let the pressure released and now mash well,add salt and tamarind juice and 3-4 cups of water and bring to a boil. Adjust the tamarind according to your taste. Prepare the tempering,by heating oil in a small pan and spluttering the seeds first and then add garlic and onionmas they turn brown add the curry leaves and red chillies and fry.

Tempering Add this to the boiled dal(Pappu Charu).

Adding To dal Serve hot with Rice.This goes well with Idlis Also. April 14, 2011 Posted by Kezia Mary | Sambhars and Rasams, Soups | a thin dal, andhra food, Andhra recipe, dinner, lunch, south indian dish, south indian special, vegan, Vegetarian | Leave a Comment

Stuffed Tindly Curry(Gutti Dondakai Koora)

Stuffed Tindly Curry

Ingredients Tindly 500 gms wash,trim edges and slit lengthwise ,let one edge be intact.

Slit tindly

Tamarind a marble size soak in hot water extract pulp 1 cup Oil 4 tbsps Dry chillies 3 slit Curry leaves few Mustard 1/2 tsp

For Masala,Dry roast

Dry Roast the Ingredients Peanuts 3 tbsps Cashews 6 Sesame seeds 2 tsps Coriander seeds 1 tsp Cumin/Jeera 1/2 tsp Cloves 4 Cinnamon 1 pc Saute in Oil

Sauteed Onion and Garlic Onion 2 med chopped

Garlic 2 pods sliced Method Grind all the ingredients in to powder after roasting, and add the onion and garlic sauteed in a tsp of oil and two tbsps of tamarind pulp and make paste. Place a pan and fry the slit tindly for 5-10 mins,till slightly brown as shown.

Slightly Fried Tindly

When done cool and Stuff the masala paste into the tindly.

Stuffed Tindly

Place the same pan and add the 2 tbsp oil and splutter mustard and add dry chillies and curry leaves and add the stuffed tindly and remaining masala and stir gently for 2 mins and add the tamarind pulp and 1/4 cup water.

Cover cook 5-10 mins on low till oil separates,taste and adjust salt and turn off heat.

Stuffed Tindly Curry Serve hot with rice or chappatis.Great for lunch. April 13, 2011 Posted by Kezia Mary | Vegetable Curries | Andhra recipe, Kovakka curry, lunch, Tindly masala curry, vegan recipe, Vegetarian food | Leave a Comment

Methi Moong Dal (Menthikoora Pesara Pappu)

Methi Moong Dal I have tried many combinations with the moong dal,like various vegetables and green leafy veggies all are good and this too is simple and tasty.we can add mango instead of tamarind to this dal if desired. Ingredients Moong Dal 1 big cup Dry roast slightly and wash. Methi/fenugreek leaves 1 small bunch,pick leaves only Green chilli 2-3 chopped

Onion 1 chopped Tomato 1 chopped Tamarind 1 marble size Turmeric powder 1/6 tsp Coriander powder 1/2 tsp For Temperng Oil 1tbsp Mustard and cumin 1/2 tsp together Garlic 2 pods crushed Curry leaves few Red chillies 2 deseeded and slit Method Cook the roasted and washed mong dal in the pressure cooker along with all the ingredients and 3 cups of water for 7-8 mins and turn off heat. Open the lid and add salt and mash well and keep. Prepare tempering with the things by frying in oil and add to dal and mix. Serve hot with white rice and desired vegetable fry ,fish fry or chicken fry for wholesome lunch. Check recipes for tasty Fish or Chicken Fries in the Seafood or Chicken Categories in this Blog..Enjoy April 11, 2011 Posted by Kezia Mary | Dals (Lentils) Recipes, Green Leafy Vegetable Recipes | Andhra recipe, Leafy dal, lunch, Menthi dal, protein dish, Quick recipe, vegan recipe, vegetarian dal recipe | 2 Comments

Mutton Gongura

Mutton Gongura

Mutton Gongura is one of the Andhra Special Non-Vegetarian Curry,loved by all.Served at special occations and even cooked as a home special,Cherished by everyone who likes the taste of this sour greens (Gongura/Sorrel Leaves). First to prepare the Mutton Curry Ingredients Mutton 500 gms with bone Onion 1 large finely chopped Tomato 1 large finely chopped Curry leaves few Ginger garlic paste 2 tsps heaped Red chili powder 1/2 tsp Turmeric powder 1/4 tsp Coriander powder 1 tsp Salt to taste Oil 2 tbsps Spice powder (Cloves 3,Cinnamon 2 pc,Cardamom 2,Peppercorns 6) Method

Wash and drain the mutton and keep. Prepare the spice powder by using mortar and pestle as this is a small quantity,No need to roast just powder and keep. Heat a pressure pan,add oil and fry the onions till light brown,then add the ginger garlic paste and fry well,Now add the mutton and stir till all the liquid evaporates. And add the curry leaves,spice powder,redchili powder,Turmeric powder,Coriander powder and salt and fry 2 mins. Now add the chopped tomatoes and cover cook till soft and add 1 cup of water and pressure cook 7-10 mins.Turn off heat and keep. To prepare Gongura Gongura (Sorrel Leaves) 1 bunch Methi (Fenugreek) leaves a handful Fresh coriander a handful Green chilies 6-7 Onion 1 large chopped Tomato 1 med chopped Turmeric 1/6tsp Salt 1/4tsp Water 1/2 cup Method Pick the leaves of gongura,methi and fresh coriander,Wash and drain well. In a vessel place gongura,methi,onions,tomato,green chillies,turmeric,salt and water.Cover the vessel and cook till water evaporates on med-low heat. Now add the chopped fresh coriander and mash well or just pulse twice in the blender. Add this gongura mixture to the cooked Mutton Curry and combine well. Heat a tsp of oil and fry 2-3 slit green chillies and few curry leaves and add on top for flavour. Serve with Spice Flavoured Rice or Coconut rice(Kobbari Annam)..See the Rice Specials category in this blog.

Spice Flavoured Rice Recipe for this rice given in Rice specials. April 3, 2011 Posted by Kezia Mary | Mutton - Lamb | Andhra recipe, Gongura mamsam, mutton sorrel curry, Mutton with sour greens, Non-vegetarian recipe | Leave a Comment

Dondakaya (Tindly) Fry with Coconut Powder

Dondakaya (Tindly) Fry With Coconut Powder

Dhondakai(Tindli) Fry with Coconut Powder Ingredients Dondakai (Tindly) 500gms Oil 2 tsps Turmeric powder 2 pinches Salt 2 pinches Prepared Coconut powder 3 tbsps ( See Recipe For Coconut powder in Home made Spice Powders)

Method 1.Wash and drain the vegetable and cut into thin long strips,Heat the pan and add oil,then the sliced tindly and fry till brown and sprinkle salt and coconut powder( this has little salt in it ) so adjust salt while using.
Maharashtrian Modak Recipe (Ganesh Chaturthi Special)
Modak is a famous Indian sweet prepared in Maharashtrian houses, especially for Ganesh Chaturthi. Flour dumplings, filled with jaggery and coconut mixture, it is a traditional favorite for Lord Ganesha, and for all Indians! Here is a simple recipe to make your own Modaks during the festival time! Traditionally, Modaks are fried in oil, however, you can even steam the dumpling rather than frying them as a healthier alternative. Feel free to customize the filling by replacing jaggery with sugar; adding some dry fruits like cashews & raisins to the filling would be a great idea too! [img courtesy of TarlaDalal] I'm sending this to Mythreyee who's collecting Deep Fried Sweets this month. Ingredients makes about 15 Modaks For Stuffing: 250 gm Coconut (grated) 250 gm Jaggery 1 1/2 tbps Sesame seeds 1 tbps Ghee For Modak Covering 400 gms Maida or All purpose Flour 3 tbps Oil Salt to taste oil for frying ** you can also use rice flour or regular wheat flour, but maida is easier Method: Make a soft dough of the flour by adding oil and salt, just like you make for Parathas or Chapatis. Heat ghee in a vessel, add jaggery, coconut and sesame seeds. Keep stirring continuously on medium flame. The jaggery dissolves and a sticky solution is formed. Leave it to cool for 30 minutes. Make small balls of dough and roll it, let the diameter be 3-4 inches approximately. Put 1 tbsp of the above stuffing in the dough and pack it by taking all the corners up giving it a shape like a cone on top. This is called a modak. Make sure you cover all the filling so it doesn't spill out while frying. Take oil in a kadai and deep fry the Modaks till light brown. Enjoy the Modaks, hot or cold, but only after serving a plate to Lord Ganesha first!

Related Recipes: Homemade Kaju Katli (Kaju Burfi) Kesar-Badam(Almond) Burfi Coconut Laddoos(Koprapaak)

Tamarind rice - rice

INGREDIENTS: Old cooked rice Tamarind Onion Mustard seed Urad dal (black gram) Chana dal Dry hot chilies Salt Oil PREPARATION: 1. Soak the tamarind in water for 15 30 min. Make a thick paste from the soaked tamarind. Cut the onion into fine pieces. 2. Mix the tamarind paste with the rice and keep it aside for 10 min. 3. Heat oil in pan add the mustard seed, chana, urad dal, dry chilies until the mustard splatter. 4. Now add the cut onion and cook until it turns golden brown. Now add the soaked rice. 5. Lower the heat and simmer and cook until oil separates from the rice. INGREDIENTS: Ripe tomatoes 2 1 cup 1 lemon size 1 1 table spoon 1 table spoon 1 table spoon 2-3 to taste 2-3 table spoon.

Hot chili powder Ghee Mustard seed Cooked rice Salt Curry leaves Oil PREPARATION:

1/4 table spoon 1 table spoon 2 table spoon 1 Cup for taste 5 2 table spoon

1. Toast 1 table spoon of mustard seed in a hot pan for 2-3 min. Grind tomatoes, roasted mustard seed and salt and grind it to a find paste. 2. In a pan heat oil, add mustard seed when it splatter, add curry leaves and cook for 1 2 min. Now add the ground paste and hot chili powder and bring to a boil. Simmer and cook until oil separates. 3. Now add the Ghee and cook for another 1-2 min. Add the rice and cook for another 2-3 min and serve.

Lemon rice - rice

INGREDIENTS: Cooked rice Lemon Hot green chili Mustard seed Urad dal Pea nuts (optional) Asafoetida Turmeric powder Coriander leaves Oil 1 cup 2 6 1 table spoon 1 table spoon 1/4 cup 1/2 table spoon 1/4 table spoon 5-10 2 table spoon

Salt PREPARATION:

to taste

1. Get juice from the lemon, cut the green chili into fine pieces. In a pan heat the oil add mustard seed and wait until splatter. 2. Now add the urad dal, pea nuts and cook for 1-2 min. Now add the hot green chili, asafoetida, turmeric powder and cook for 1 min. Add the lemon juice and salt and cook until oil separates. 3. Now add the rice, coriander leaves and mix well and serve. NOTES:

Coconut milk rice recipe - rice

INGREDIENTS: Rice Coconut milk Curry leaves Cardamom Cinnamon stick Bay leaf Ghee Salt PREPARATION: 1. In pan melt the ghee, add cardamom, cinnamon stick, bay leaf and cook for 1 min. 2. Now add curry leaves and cook until they stop splattering. Now add the coconut milk and bring to boil. 3. Now add the rice and bring to boil again. 4. Lower the heat simmer and cook until 2 cups 4 cups 4 2 1/2 inch 1 3 table spoon to taste

Easy tomato rice recipe - rice

INGREDIENTS: Ripe tomatoes 2

Hot chili powder Butter Mustard seed Cooked rice Curry leaves (optional) Oil Salt PREPARATION:

1/4 table spoon 1 table spoon 1 1/4 table spoon 1 cup 4 1 table spoon to taste

1. Dry roast 1 table spoon of mustard seed in a pan until they splatter. Don't burn them. In a pestle grind them to a fine powder. 2. Puree the tomatoes in a mixer. 3. In pan heat oil, add the rest of the mustard seed wait until splatter now add curry leaves and cook for 1-2 min. 4. Now add the tomato puree and bring to boil. Now add the butter. 5. Simmer and cook until it becomes mixture becomes thick or the consistency you wanted. Now add the ground mustard seed. 6. Remove from the heat and mix the cooked rice until the sauce is coated well and serve. NOTES:

Trick is to make make the sauce to right consistency so its dry when you mix with rice.

Peas rice recipe - rice

INGREDIENTS: Rice Peas Coconut milk Ginger garlic paste Ghee Fennel seeds Cardamom 1 cup 2/3 - 3/4 cup 2 cup 2 table spoon 2 table spoon 1/2 table spoon 2

Cinnamon stick Cloves Bay leaves Salt PREPARATION:

1/2 inch 2 1 to taste

1. Wash and clean the rice with water and keep it aside. 2. In a pan heat ghee when it melted add cardamom, cinnamon stick, cloves, bay leaves and cook for 1 min. 3. Now add the peas, stir and cook for 2-3 min. 4. Now add the rice and cook for 1 min. Now add the ginger garlic paste and cook for another minute. 5. Add the coconut milk bring to boil then reduce heat simmer and cook until the rice is done. NOTES:

Pulao (pilaf) recipe - rice

INGREDIENTS: Basmati rice Cauliflower Onion Hot green chili Garlic Ghee Cinnamon stick Cloves Cardamom Bay leaf Mint leaves Coriander leaves 1 cup 1 1 3 4 cloves 3 table spoon 1 inch 2 2 1 1/4 cup 1/4 cup

Salt PREPARATION:

to taste

1. Cut onion into fine pieces. Cut cauliflower into 1 inch cubes. Slit the hot green chili vertically. 2. In a pan or pressure cooker add ghee when its melted add cinnamon stick, cloves, cardamom, bay leaf and cook for 1-2 min. 3. Now add onion, green chili, ginger, mint leaves and cauliflower and cook for 2 min. 4. Now add 2-3 cups of water. Add salt to taste and bring to boil. Now add the coriander leaves. 5. Now add the rice pressure cook until the rice is done or if used a pan reduce heat simmer and cook until the rice is done. NOTES: CHECKOUT MORE VEGETARIAN

Vegetable pulav(pilaf) recipe - rice

INGREDIENTS: Basmati rice Cauliflower Green beans Carrots Potatoes Cloves Cinnamon sticks Cardamom Onion Hot green chilies Ginger root Garlic Oil 1cup 300 grams 150 grams 150 grams 2 medium size 2-3 1/4 inch 1-2 2 small 3-4 1 inch 2-3 cloves 1/4 cup

Mint leaves Salt PREPARATION: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

1/2 cup to taste

Cut the cauliflower, green beans, carrots and potatoes into big pieces Cut the onion and hot green chilies into small pieces. Make a paste with ginger and garlic. Heat oil in a pan. Add cloves, cinnamon sticks, cardamom and onions and cook until onion turns golden brown. Add ginger and garlic paste and cook for 2-3 minute. Add the cut hot chilies and cook for 1- 2 minute. Add mint leaves and cook for 1-2 minute. Add add the cut vegetables, rice and 2-2.5 cups of water and bring to boil. Now reduce the heat simmer and cook until the rice is done.

NOTES:

Urad dal rice recipe - rice

INGREDIENTS: Rice Urad dal Fenugreek seeds Light coconut milk Mustard seeds Ginger root Curry leaves Asafoetida Hot dry chilli Oil Ghee 1 cup 1/4 cup 1/4 cup 5 cups 1/2 table spoon 1 inch 5 1/4 table spoon 2 2 table spoon 1 table spoon

Salt Garlic PREPARATION:

to taste 10 -15 cloves

1. Soak the rice for 2-3 hours. 2. Clean and cut ginger into fine pieces. 3. Heat a pan and dry roast urad dal, fenugreek seeds until the urad dal turns slight golden brown. 4. Heat oil in a pressure cooker or pan add mustard seed and dry chili until mustard seed splatter. Now add the curry leaves cook for 1 min. 5. Now add urad dal, fenugreek seeds, coconut milk, ginger, garlic, asafoetida, ghee, garlic and salt to taste. 6. If used pressure cooker cook for 5 min or until the rice is done. 7. if just a pan simmer and cook until the rice is cooked well. NOTES: CHECKOUT MORE VEGETARIAN RECIPES

White aval (flattened rice) recipe - rice

INGREDIENTS: White aval Shredded Coconut Hot green chili Garlic Tamarind Curry leaves Salt Oil Mustard seed Dry hot chili Onion 200 grams 1/2 cup 4 4 cloves 1 small lemon size 10 to taste 2 table spoon 1 table spoon 2 1 small

PREPARATION: 1. Wash the while aval with water and keep it aside for 10 minutes. Cut the onion into fine paste 2. Grind to a thick paste shredded coconut, green chili, garlic, tamarind, curry leaves and salt. 3. Mix together well washed aval and the ground paste and keep it aside for 15 min. 4. Heat oil in a pan, add mustard seed and wait till it splatter now add crushed dry chili, curry leaves, cut onion and cook until the onion turn golden brown. 5. Now add the aval mixture and cook for 5 to 10 min. Then Serve.

NOTES:

CHECKOUT MORE VEGETARIAN RECIPES

Lemon rice recipe (1) - rice

INGREDIENTS: Cooked rice Mustard seed Urad dal Toor dal Asafoetida powder Black pepper Turmeric powder Lemon juice Salt Oil PREPARATION: 1. Heat oil in a pan, add mustard seed, Urad dal, toor dal, black pepper and cook until the mustard seed star to splatter. 2. Now add the asafoetida powder, Turmeric powder and cook for 1 min. i.e make sure you don't burn. 3. Now add the lemon juice and salt to taste. 4. Now cook this mixture until oil starts to separates. 5. Now add the cooked rice, mix and coat well and cook for 1 or 2 min. 2 cup 1/2 table spoon 1/4 table spoon 1/4 table spoon 1/2 table spoon 3 1/4 table spoon 2-3 lemons to taste 1/4 cup

6. Remove and serve. NOTES:

Vegetable fried rice recipe - rice

INGREDIENTS: Cooked basmati rice Cut Cauliflower Cut green beans Cut carrots Peas Finely cut cabbages Finely cut onions Cut bell pepper Oil Black pepper powder Lemon juice Salt PREPARATION: 1. In a frying pan or wok heat oil to high temperature. 2. Now add all the cut vegetables and fry then until they are 3/4 done. 3. Now black pepper, lemon juice and salt and cook for 2 min. Now add the cooked basmati rice. 4. Stir fry until the vegetable are fully covered and cooked well. NOTES: 3 cups 1 cups 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1 3/4 cup 1 table spoon 1 table spoon to taste

Mango rice recipe - rice

INGREDIENTS: Cooked rice 1 cup

Mango (not ripe) Oil Mustard seeds Hot dry chili Garlic Urad dal

1 medium size 1/4 cup 1/4 cup 5 10 cloves 1 table spoon

Kadala Paruppu (chana dal) 1 table spoon Curry leaves (optional) Turmeric powder Salt PREPARATION: 1. Remove the skin of the mango and grate it into fine pieces. 2. In a pan heat oil, add mustard seeds, urad dal, kadala Paruppu (chana dal), curry leaves when mustard start to splatter add garlic, dry chili and stir and cook for 2 min. 3. Add a 1/2 cup of water bring to boil. Now add the mango, salt and turmeric powder. 4. Simmer and cook until oil separates. Remove from heat. Now add the cooked rice and mix well until the sauce is coated well. 5. Mango rice is ready to serve. NOTES: 5 1/4 table spoon to taste

Nellikai (Goose berry) rice recipe - rice

INGREDIENTS: Cooked rice Nellikai (Goose berry) Oil Mustard seeds Hot dry chili Garlic 1 cup 1 cup 1/4 cup 1/4 cup 5 10 cloves

Urad dal

1 table spoon

Kadala Paruppu (chana dal) 1 table spoon Curry leaves (optional) Turmeric powder Salt PREPARATION: 1. Remove the seeds from of the Nellikai (Goose berry) and grate it into fine pieces. 2. In a pan heat oil, add mustard seeds, urad dal, kadala Paruppu (chana dal), curry leaves when mustard start to splatter add garlic, dry chili and stir and cook for 2 min. 3. Add a 1/2 cup of water bring to boil. Now add the mango, salt and turmeric powder. 4. Simmer and cook until oil separates. Remove from heat. Now add the cooked rice and mix well until the sauce is coated well. 5. Nellikai (Goose berry) rice is ready to serve. 5 1/4 table spoon to taste

Ghee rice recipe - rice

INGREDIENTS: Cooked Basmati rice Onion Cloves Cardamom Cinnamon stick Ghee Salt PREPARATION: 1. 2. 3. 4. Cut onions into find pieces. Crush cardamom in a pestle. Melt ghee in a pan, add cloves, cardamom, cinnamon stick cook for 1 min. Now add the cut onions and cook until they turn golden brown. Now add the cooked basmati rice and salt. Mix well and serve. 1 cup 3 4 4 1 inch 50 gram or 1/4 cup to taste

NOTES:

Sesame (ellu) rice recipe - rice

INGREDIENTS: Cooked rice Sesame (ellu) seeds Hot dry chili Urad dal Asafoetida Ghee Cashews (optional) Lemon Curry leaves (optional) Salt PREPARATION: 1. Melt butter add cashews and curry leaves and keep it aside. 2. In the same pan with some butter left add sesame seeds, hot dry chili (you can break it), asafoetida and ural dal and fry them until urad dal turns light brown. Now powder the fried ingredients and keep it aside. 3. Now add the items fried in step 1, 2 and salt to the cooked rice mix well and serve. NOTES: 1 Cup 100 grams 3 1 table spoon a pinch 2 table spoon 5 1/2 4 to taste

Ven pongal (white pongal) recipe - rice

INGREDIENTS: Mung beans (pasi paruppu) Rice Ghee Cashews Black pepper 200 grams 1 cup 50 grams 10 2 tablespoon

Cumin seeds Curry leaves (optional) Ginger Salt PREPARATION:

1 tablespoon 5 1 inch to taste

1. Cut ginger into fine pieces. 2. In a pan fry the mung beans ( pasi paruppu) for 4-5 min ( note don't burn it) 3. Cook the rice to paste by adding mung beans (pasi paruppu) and salt to taste with 3-4 cups of water. 4. In a pan melt ghee add ginger, cumin seeds, black pepper, curry leaves and cashews until cashews turn golden brown. 5. Now add the fried items in step 4 to the cooked rice

Vegetable korma recipe - korma

INGREDIENTS: Cauliflower Green beans Green peas Potatoes Carrots Tomatoes Onion Garlic Ginger Turmeric powder Hot chili powder Garam masala powder Fennel seeds 300 grams 150 grams 1/2 cup 1 medium size 100 grams 2-3 2 2-3 cloves 1 inch 1 table spoon 1 table spoon 1 table spoon 1 table spoon

Oil Coriander leaves PREPARATION: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

4 table spoon 1/4 cup

Cut vegetables cauliflower, green beans, carrots and potatoes into small cubes. Cut onion and tomatoes into fine pieces. Grind ginger and garlic into a paste. Heat oil in a pan. Add fennel seeds, onions and cook until onion turns golden brown. Add ginger garlic paste and cook for 2-3 minute or until the raw smell goes away. Now add tomatoes and cook until oil separates. Now add turmeric powder, chili powder, garam masala powder stir and cook for 1- 2 min. Now add all the vegetables (cauliflower, green beans, carrots and potatoes) and the green peas. Add salt for taste, stir and cook until it become softened. Now add 2 cups of water and bring to boil. Add the coriander leaves. Cook until the vegetables are cooked. Continue cooking for the required

Coriander leaves rasam recipe - rasam

INGREDIENTS: Coriander leaves Tomatoes Hot dry chili Black pepper Cumin seed Tamarind Mustard Seed Turmeric Powder Salt Oil Curry leaves(optional) Garlic From 1 bunch or 1 cup. 2 4 1 table spoon 2 table spoon small lemon size or 3 table spoon paste 1/2 table spoon 1/2 table spoon for taste as needed (3 table spoon) 5-6 10 cloves.

PREPARATION: 1. Make 1 Cup of tamarind water (small lemon size). if paste mix in 1 cup of water. 2. Grind to a paste black pepper, cumin seed, garlic and hot dry chili (2) and keep it aside add little water if needed. 3. Grind the tomatoes in a blender( mix) and keep it aside. 4. Now heat oil in a pan and add mustard seed and wait until it splatter, now add the left over hot dry chili(2) and curry leaves and cook for 1 or 2 minutes. 5. Now add the coriander leaves, turmeric powder and cook for 2-3 minutes. 6. Add a 1/4 cup of water and let it boil. When it boils add the tamarind water and cook it starts to boil. 7. Now add the ground paste(black pepper, cumin seed, garlic and hot dry chili (2)) and cook for 2-3 min. 8. Now add the grounded tomato paste and cook until it boils. Now the rasam is ready. NOTES:

lemon rasam recipe - rasam

INGREDIENTS: Lemon Tomatoes Garlic Hot green chili Turmeric powder Madras curry powder Hot dry chili Mustard seed Salt Coriander leaves Curry leaves(optional) Oil PREPARATION: 1. Puree the tomatoes ( or mash them) in bowl. Now add turmeric powder, salt, madras curry powder and cut hot green chili. 2. Cut the lemon and take the juices ( take the seeds and throw it away) 1 2 8 cloves (small) 1 1/4 table spoon 1 table spoon 1 1/2 table spoon to taste from small 1 bunch 5-7 1 to 3 table spoon

3. Crush the garlic in pestle. 4. Heat a pan add 1 cup of water, Tomato puree mixture, half of the garlic and cook until it almost boils. 5. Heat oil another pan ( or you can use the same pan by transferring the liquid ) add mustard seed until it splatter, now add the dry chili ( you can break into small pieces), curry leaves, coriander leaves and rest of the garlic and cook for 1 minute. 6. Now pour the boiled liquid into the pan and heat for another 1 min. Now add the lemon juice and cook for another minute. Stop cooking and Lemon rasam is ready. NOTES:

Good to eat with white rice.

Toor dal rasam recipe - rasam

INGREDIENTS: Toor Dal Tamarind Hot dry chili Tomatoes Garlic Curry leaves(optional) Coriander leaves Salt Rasam powder Turmeric powder Oil Mustard seed Cumin seed Urud dal Chana dal 1/4 cup 1/2 small size or 1 table spoon paste 2 1 4 cloves 5 1/4 cup to taste 1 1/2 table spoon 1/4 table spoon 3 table spoon 1/4 table spoon 1/4 table spoon 1/4 table spoon 1/4 table spoon

PREPARATION: 1. Cut the tomatoes into small cubes. Crush the garlic (you can use a pestle) 2. Cook the dal into a paste and 2 cup hot water or you cook the dal with lot of water and keep the water (2 cups) 3. Make 1 cup of tamarind water. 4. Now heat oil in a pan add mustard seed, cumin seed until splatter. 5. Now add the Hot dry chili, Urud dal, chana dal and cook for 2-3 min until the chana dal turns red. 6. Now add the cut tomatoes, crushed garlic until oil separated. Now add the rasam powder, turmeric powder (note might want to reduce heat or the spices will be burnt) and mix for 1 min. 7. Now add the Toor Dal water, tamarind water, salt, curry leaves, coriander leaves and cook until the mixture is about to boil. 8. NOTES:

Milagu (pepper) rasam recipe - rasam

INGREDIENTS: Tamarind Cumin Tomatoes black pepper thoor dal or toor dal Garlic Mustard seeds Dry chili Asafoetida Curry leaves (optional) 1 small lemon size 1 table spoon 2 1 table spoon 1 table spoon 4 cloves 1/4 table spoon 4 a pinch 5

Coriander leaves (optional) 5 Salt Oil to taste 3-4 table spoon

PREPARATION: 1. Soak tamarind in 1 cup of water and get the juice. Cut tomatoes into fine pieces and add to the tamarind juice. 2. Crush the garlic with pestle and add to the tamarind juice. 3. Crush the thoor dal, black pepper, cumin with pestle into a powder and keep it aside. 4. Heat oil in pan, add mustard seed, asafoetida, curry leaves, dry chili and cook until mustard start to splatter. 5. Now add the tamarind juice, powdered ingredients and bring to boil. 6. After boiling for few minutes add the coriander leaves remove and serve. NOTES: CHECKOUT MORE VEGETARIAN RECIPES

Avarakkai (broad bean) vathakal recipe poriyal

INGREDIENTS: Avarakkai (broad bean) Chinna vengayam (onion) or shallots Coconut milk Mustard seeds Urad dal Oil Turmeric powder Curry leaves (optional) Salt PREPARATION: 1. Cut Avarakkai (broad bean) into 1 inch sizes or fine pieces. Cut shallots into fine pieces. 2. Heat oil in a pan add mustard and urad dal. when the mustard seed start to splatter. Add curry leaves and cook for a minute. 3. Now add the cut shallots and cook until they turn golden brown. 4. Now add the Avarakkai (broad bean) cook for 1 min. Add the coconut milk, turmeric powder and salt. 5. Stir and cook until the Avarakkai (broad bean) cooked and oil separates then serve. 250 grams 3 1/4 cup 1/4 table spoon 1/4 table spoon 3-4 table spoon 1/2 table spoon 5 To taste

NOTES:

Vendakkai vathakal (okra fry) recipe poriyal

INGREDIENTS: Vendakkai (okra) Chinna vengayam (onion) or shallots Hot green chili Mustard seed Urad dal Curry leaves (optional) Oil Salt PREPARATION: 1. Cut vendakkai (okra) into find pieces. Cut shallots, green chili into fine pieces. 2. In a pan heat oil add mustard seed, urad dal. When mustard seed start to splatter add cut shallot, green chili, curry leaves adn cook until the onion turns golden brown. 3. Now add the cut vendakkai (okra), salt and fry until the vendakkai loses its slime and fried well. 250 grams 5 2 1/4 table spoon 1/4 table spoon 5 1/4 cup to taste