Carrot Halwa

Ingredients:
1 kg - carrot (peel the skin,wash and grate)
1 litre - milk
450 g - sugar
5 tbsp - ghee
1/2 cup - dry fruits (sliced almond, Cashew and raisin-fry in ghee)
pinch - salt
1 tsp - cardmom(crushed
Method:

1. Wash and grate the carrots.

2. In a pan put 3 tbsp of ghee and carrot and fry till 5 to 8 mins.

3. Add the milk. Cook on a low flame for 1 hour stirring occasionally.

4. Add sugar, salt, mix well and cook till the sugar has dissolved and all the milk has been absorbed.

5. Add ghee and simmer for 2-3 minutes.

6. Add the slightly crushed cardamoms.

7. Mix well.

8. Remove the gajjar halwa from heat and arrange in a serving dish.

9. Garnish with almonds, cashew and raisins.

Pista Cookies

Ingredients:

1 cup or 2 sticks unsalted butter
1 cup confectioner’s sugar
1 tsp vanilla extract
1/2 tsp salt
2 cups all-purpose flour (plus additional for tolling the dough)
1/2 cup chopped pista
Method:

1. Beat together the butter, sugar, vanilla and salt until smooth and fluffy for about 5 minutes.

2. Slowly add the flour now while keeping the mixer at low speed, and mix until combined and it forms a dough. Mix in the chopped pistachios.

3. Divide the dough into two halves. Place each half on a piece of floured or wax paper. Take a small portion of flour in your hands and roll the dough until a 1 1/2 inch log forms. Wrap the logs firmly in the paper and refrigerate until firm for about 1 to 1 1/2 hours. The logs can be refrigerated for upto 4 days or even frozen for upto a month.

4. Preheat the oven to 350F. Remove the logs from the refrigerator, and using a serrated knife, slice the dough into 3/4 or 3/8 inch slices. Arrange the slices about 1 inch apart on the sheet.

5. Bake for about 15 minutes until lightly golden brown around the edges. Cool on baking sheets or transfer to a wire rack.

Maida Halwa

Ingredients:
Maida (all purpose flour) - 1 cup
sugar - 1 &1/2 cup (change the quantity as per your taste)
red orange food color - 2 pinches
Cashew nuts - 15-20 broken and roasted
Ghee - 2 cups
Cardamom powder --1 தசப்
METHOD:

1. Shift the maida in to a big bowl and add water to make a thin batter and add food color to this maida batter. Keep aside for some time.

2. Add little water to sugar and boil it to make a sticky syrup(add a little water to sugar don't add too much water ).

3. Add maida mixture to the sugar syrup keep stirring well. with in 6-8 min it will start getting thick.

4. Start adding the ghee to the maida and sugar syrup mixture and keep stirring. The halwa would absorb all the ghee then again add some more ghee and keep stirring,by the time you finish the ghee halwa starts to leave the sides of the pan and it will become like a ball around to your laddle.

5.Add cardamom powder and mix well.

6. Transfer it in to a greased plate and level it with a spoon and let it cool and cut in to pieces with a greased knife and garnish with roasted cashew nuts.

7. Storage life is about 1 week to 10 days.

keerai kootu

Ingredients: Keerai- 1 bunch - (You can use any greens)
Green Gram dhal – ½ cup
Mustard seeds- 1 tsp
Onion – 1/2 chopped finely
Sambar powder- 1 tsp
Turmeric powder- ½ tsp
Coconut gratings – 1 tablespoon
Jeera – 1 tsp
Oil- 2 tsp
Salt – ½ teaspoon
Method:
Cook green gram dhal till soft.
Remove the roots and wash the keerai thoroughly.
Chop the keerai finely. Place the chopped keerai in a thick bottomed vessel. Add salt, sambar powder and turmeric powder.
Close it with a lid. Cook the keerai in slow flame.
No need to add water since the keerai will cook in its own water content. When the keerai is cooked, add cooked dhal mashed nicely.
Grind coconut and jeera to a paste and add this also to the keerai.
Add little water and make semi liquid. Allow to boil.
Season it with mustard and chopped onion finely fried.

Pudalangai kootu

IngredientsMoong dal-1/2 cup
Pudalangai/Snakegourd -1/2 cup chopped
Turmeric powder- 1/4 tsp
Green chillies-2
Onion - 1 medium sized choppedFor tadka
Ghee - 2tsp
Jeera-1/2tsp
Mustard seeds - 1/2tsp
urad dal-1/2tsp
Curry leavesMethodCook moong dal in a pressure cooker for 1 whistle.Now,
add chopped pudalangai,slit green chillies
,chopped onion,salt, turmeric powder and pressure cook again for 1 whistle.
Do the tadka and add that to the cooked dal mix.

Chow Chow Kootu

Ingredients:
Chow Chow – 1 No
Green Gram Dhal – ½ cup
Coconut gratings – 1 tablespoon
Jeera – ½ teaspoon
Green chilli – 1
Sambar powder – 1 teaspoon
Turmeric powder – a pinch
Salt – ½ teaspoon
Oil – 1 teaspoon
Mustard – ½ teaspoon
Curry leaves – few
Method:
Cook green gram dhal along with a pinch of turmeric powder till soft.
Remove the skin from chow chow and cut into small pieces.
Put it in a vessel and add just enough water to cover the vegetable.
Add sambar powder, turmeric and salt and cook till the vegetables are soft.
Add the cooked dhal. llow to boil.Grind coconut, green chilli and jeera to a fine paste.
Add this to the vegetable and mix well. If the kuzhambu is too thick, add little water and make semi liquid. Season it with mustard and curry leaves.

Bread Pizza

Ingredients
4 cucumber round slices
4 potatoes slices boiled
4 carrot slices
2 white bread slices oval or round
2 tbsp. pizza sauce (commercial of from recipe index)
1 pinch sugar
1 tbsp. butter
1 tbsp. cheese grated

Method
Heat half butter in nonstick pan, add vegetables, stirfry till tender.Add sugar, salt to taste.
Stir and cook till moisture evaporates.
Butter slices of bread with remaining butter, keep aside.
Spread pizza sauce over buttered breads.Arrange overlapping slices of carrot, cucumber and potatoes.
Use two slices of each vegetable over one bread.Garnish with grated cheese.
Grill in oven or over skillet for 3-4 minutes till bread is crisp and cheese melts.Serve hot.

Bread Roll

Ingredients
3 potatoes boiled and mashed
4 green chillies
1"piece ginger
8-10 flakes garlic
1 tbsp. coriander
1 tsp. mint leaves finely chopped
salt to taste
8 slices sandwich bread
oil to deep fry.
Method :
Mix all ingredients,except bread, oil.Wet a slice of bread by dipping in water for a second.Pat out excess water.Place a tsp. of mixture in the centre in oblong shape.Fold over remaining slice and roll between palms gently.Take care there are not openings where filling will pop out.A smooth, cylindrical,tapered tip roll should result.Repeat for 2-3 more slices.Heat oil well, till smoky.Slide in prepared rolls, deep fry on med. Heat.Flip slowly, and fry golden evenly.Drain, cut in two, serve with sauce or chutney.Repeat for remaining slices, and filling.

Garlic Bread

Ingredients:Bread/bun - 2-3 scliced
Butter - 3tsp
Garlic grates - 1 tps
Garlic powder - 1/2 tsp
Salt - as per taste
Basil powder - 1 tsp
Coriander leaves -finely chopped
Pepper powder - 1/2 tspPaprika பவுடர்
Method:1. Take the bun and slice it ச்லன்த்லி
2. Mix butter, salt,pepper,basil,garlic grates/minced,garlic powder for extra garlic flavour.
3. Butter up all the slices and then garnish with paprika and coriander leaves.
4. Now place them over a cookie sheet and pop it in the oven for about 8 min at about 350 degree.
5. Serve hot with coffee or soup

Poosinikai kootu

Ingredients:
Red pumpkin - 500 gm
Coconut - 1/2 cup
Red chillies - 1
Curry leaves
Milk- 50 ml
Jeera - 2 ts
Bengal gram dhal - 25gm
Broken Moong dhal - 25 gm
turmeric powder - 1ts
Mustard seeds - 2ts
urad dhal - 2ts
Oil - 2ts
சால்ட்
Method :
Peel the skin of the pumpkin and chopped it into thin pieces.Pressure cook the pumpkin with moong dhal and bengal gram dhal , turmeric powder by adding little water to it. Grind the coconut, jeera, red chillies and 1ts of raw rice. (Rice is to thicken the gravy).
Mix the mixture with the cooked pumpkin.Add salt and 1 ts sugar.Cook it for a minute.Now add milk and keep it in the flame for some seconds.Season the mustard seeds and urad dhal in the oil.Pour it on the kootu.Add curry leaves.Serve with rice/ chappathi.

Cabbage Kootu

Ingredients:1/2 lb Caggage1 cup Chana dal (boiled)
1 tsp Cumin seeds3 Green chilles1
Medium size onion1
Medium size tomato1/2 cup Shedded saltfor தச்டே
Method:1. Pre-heat the oil in a kadai splutter some cumin seeds.
2. Add the chopped onion & cillies fry till golden brown.Add the chopped tomato,turmeric powder & salt & cook for4-5mts.
3. Add the cabbage & cook for 6-7 mts.
4. Then, add the chana dal & transfer the cabbage in to the pressure cooker & cook till 1whistle.
5. Open the cooker & added the shedded coconut & cook for next 5-6mts.6. Cabbage kootu is ready serve hot with rice,roti & puri.

Peerkangai Kootu

2 Medium size Ridge Gourd
1/2cup Moong dal
1/4cup Thoor dal
1 Medium size Onion
1 Medium size Tomato
2 Green chillis
1/2tsp Cumin seeds
1tsp Coriander powder
1/2tsp Chilli powder
1/2 tsp Turmeric powder
1/4tsp Turmind concentrate
Oil
salt for தச்டே
Method:
1. First fry the moong dal in a pressure pan for 5-6 mts & add the thoor dal combine both & pour 1 glass of water & pressure in to 1 whistle.
2. Cut the ridge gourd into round pieces & add the pieces,green chilli,turmeric powder,coriander powder,chill powder & salt to the dal & cook the dal till ridge gourd becomes soft.
3. Then,in a kadai heat the oil & put the cumin seeds & let them splutter.Add the chopped onion& fry till golden brown & add the chopped tomato cook for 6-7 mts.
4. Now,add the dal to the kadai & cook for 10 mts i medium heat.Kutu is ready.
5. Serve the kutu with rice,roti & puri.

Kushkha

IngredientsBasmati Rice – 2 கிப்ஸ்

Sliced Onion – 1Chopped Tomato – 2Slited Green Chilly – 3 (indian green chilly)Coconut Milk – 1 cupWater – 4 கிப்ஸ்

Ginger / garlic paste – 2 tspsBay leaf – 2Cardamom – 3Cloves – 3 to 4Cinnamon – 1 inchStar anise – 1 (optional)
Chopped Cilantro a handfulChopped Mint few
Ghee – 2 tbsps, oil – 2 tspsLime juice – 1 or 2 த்ச்ப்ஸ்

Method1. Heat oil and ghee in a pan , saute bay leaf, cardamom, cloves, cinnamon and star anise.

2. Add the sliced onion and fry until brown. Add the ginger garlic paste and the slited green chilly and saute for few more mins.

3. Add the chopped tomato and cook until the tomato is well done. Add the cilantro and mint leaves.

4. Wash the rice well and add it to the masala and fry for two mins, add the coconut milk and saute it for further few mins.

5. Finally add 4 cups of water, salt and lime juice, mix everything together and cover it with a lid and cook until the rice is done.

Serve with raitha or any spicy curry.

Mixed Vegetable Bonda

IngredientsPotato , Beans, Carrot, Green peas – 3 cups choppedOnion – 1/2 choppedGreen chilly – 3 to 4Ginger/ garlic paste – 1/2 tspTurmeric – 1/4 tspGaram Masala – 1/4 tspCilantro
மேதொது
1. Wash and chop all the vegetables into equal sizes except green peas.
2. Heat little oil in a pan, add the chopped onion , green chilly and ginger garlic paste and fry until soft. Add turmeric powder.
3. Add the chopped vegetables and saute it until the vegetables become soft. Finally add the garam masala, cilantro and salt. Turn off the heat and let the vegetables cool. Mash it coarsley and make small balls.

For the batter.
Gram Flour / kadalai Mavu – 1 கப்
Rice Flour – 1/4 கப்

Red chilly powder – as per ur tasteBaking Soda a pinch (optional)Salt
Mix all the ingredients together by adding enough water make a thick batter. Dip each vegetable balls in the batter and deep fry until brown and serve with coconut chutney or green chutney. Good tea time snack.Makes 8 to 10 bondas.

Kuli Paniyaram

Ingrediants:-
Finelly chopped Onion -1 medium onionFinelly chopped
Green Chillies - 4Finelly chopped
Curry and Corinder Leaves - 1 1/௨த்ப்ஸ்ப்
Mustard seeds - 3/4tspUrad dal - ௧த்ஸ்ப்

Method:-
1) Heat oil in a kadai, add mustard seeds and curry leaves and allow it to crackel
2) Then add the chillies and onions and sauté for a few minutes.
3) Add this sautéed mixture to the idli batter and mix well.
4) Heat the Kuli Paniyaram Chatti and add little oil in each hole and pour 1 spoonof batter in each hole.
5) Cook them on both the sides.

Palak Paneer

Ingredients :

Paneer cubes 15-20 .
Onion chopped 1 No.
Garlic clove Chopped. 2 Nos
Salt To taste
Coriander Powder 1 Tsp.
Cumin Powder 1 Tsp.

Sugar 1/4 Tsp.
Oil 1 Tsp.
For Gravy :

Spinach 1 bunch.
Ginger small Piece 1.
Cinanamon small stick 1.
Green Serrano chillies 2 Nos or to Taste.
Onion small Chopped 1 No.
Tomato 1 NO

For Garnish :

Grated Cheese 1 Tbsp.
Cream 1 Tbsp or To Taste

Method:

1. Wash & drain the water from Spinach. Chop them coarsely.

2. In a pan bring to boil or microwave on high for 8 minutes all the ingredients for gravy.

3. Cool & grind them coarsely to Paste.

4. In the same pan heat the oil, fry onions till translucent. Add Garlic & fry briefly. mix all the spice powders & stir.

5. Add the Spinach Paste & let cook for a couple of minutes till combined. Add the Paneer cubes cook for 2 minutes & switch off the flame.Adjust the seasonings & Serve Garnished with Cream & Grated Cheese on top.

Brinjal Curry

Ingredients :

Red Chilli- 8-10 flakes
Garlic - 4 pods
Tomato - 1 (diced)
Brinjal - 250gms( slit in length)
Onion - 1
Cocconut Milk - 1 cup
Tamarind- 1/4 cup extract

Method :

1. Slice the onion, deep fry and keep aside

2. Shallow fry the brinjal and keep aside.

3.Now make a paste of the dry chilli and garlic with little water.

4.To start cooking, pour oil in a pan, add the red chilli paste and cook till the raw smell disappears.

5.To this add the tomatoes and cook well. Add the cocconut milk.When done add brinjal.

6. Add the tamarind water and allow to cook well.

7. Remove from flame and decorate with the deep fried onion.

Green Paneer Masala

Ingredients:

Paneer - 100 gms ( Cut in large pieces)
Palak - 250gms
Methi(Fenugreek) Leaves- 250 gms
Pudina( Mint) Leaves - 2 Stem leaves
Onion - 1 (Chopped in round peices)
Carrot- 1( Chopped in round peices)
Capsicum-1( Chopped in round peices)
Tomato - 2 ( Make a puree)
Turmeric - 1/4 Tsp
Dhaniya powder- 1tsp
Red Chilli - 1tsp
Khus khus(2tsp)+ Cashewnut(5-6 piece)- make a paste
Ginger Garlic paste - 1Tsp

Ingredients:
1. Fry Paneer lightly. keep seperate.

2. Heat a tsp of oil. Add Methi , pudina and Palak leaves to it. Cook lightly and ensure the the greems dont lose their color.Aloow to cool and grind to paste.

3. Heat Oil, Add Onion, Carrot and Capsicum. Allow to cook and add ginger garlic paste, dhaniya pwd, Red Chilli pwd, turmeric pwd and the Khus Khus paste.

4. Add the tomato puree and cook for some time. When cooked add the paneer pieces. Cover and allow to cook for sometime in low heat.

5. Serve Hot with Parathas'

Morkuzhambu

Ingredients:

• 1/4 Cup White Pumpkin, chopped into small pieces
• 3 tbsp Toovar dal
• 2 tsp Coconut, shredded
• 2 Cups butter milk
• 1 tsp Mustard seed
• 6 Curry leaves
• 1 Small ball size tamarind
• 3 tbsp Chana dal
• 2 Small piece green chilies
• 2-3 Stalks of coriander leaves
• 1/4 tsp Fenugreek
• 1/2 tsp Cumin seeds
• 1 tsp Oil
• 1 tsp Salt

METHOD
1. Boil the chopped vegetables and tamarind in water.

2. Heat oil and saute toovar dal, chana dal, cumin seeds, fenugreek seeds and green chilies.

3. Add coconut and coriander leaves.

4. Grind and add this mixture to the boiling vegetables.

5. Boil for few minutes and add one tsp salt.

6. Remove from the flame and cool. Add buttermilk to it.

7. Garnish with curry leaves and fried mustard seeds

Mexican Salad

Ingredients:

4 eggs
2 avocados , peeled and stoned
2 x 400g cans of beans, (we used pinto bean and kidney beans, rinsed and drained
small red onion , finely sliced
large bunch coriander , leaves only, roughly chopped
250g punnet cherry tomatoes , halved
bottle bought good-quality dressing (we used English Provender Company Lime & Coriander dressing)
1 red chilli , deseeded and finely sliced
½ tsp cumin

Method :
1. Lower the eggs into boiling water and boil for 6½ mins, then put into a bowl of cold water to cool. Slice the avocados and place in a large bowl with the beans, onion, coriander and tomatoes.

2. Measure 3 tbsp of the dressing into a small bowl, then mix in the chilli and cumin. Once the eggs have cooled but are still warm, peel off the shells and cut into quarters.

3.Toss the salad with the dressing and nestle in the eggs. Serve straight away - delicious with toasted tortillas

Gongura Pappu Recipe

Ingredients:

Toor dal-2 cups
Erra gongura (tender red sorrel leaves)-2 cups
Chopped green chillies-4
Chopped onions-2
Turmeric powder-1/4 teaspoon
Red chilly powder-1 tablespoon
Garlic cloves-2 or hing-a pinch
Salt-1 tablespoon
Oil-2 தப்லேச்பூன்ஸ்
For Seasoning:
1 teaspoon mustard seeds, one teaspoon cumin seeds, 1 teaspoon urad dal, 1 teaspoon gram dal, ¼ teaspoon fenugreek seeds, 3-4 dry chilly pieces and a few curry leaves


Method:

1. Wash the dal and cook until it becomes soft.
2. Add gongura leaves, chopped green chillies, half of the chopped onion, turmeric powder, red chilly powder and salt to it and cook it for eight minutes on medium flame.
3. Heat oil in a pan and add the dry chillies, garlic, gram dal, urad dal, fenugreek seeds, mustard seeds, cumin seeds, remaining chopped onion and curry leaves.
4. Fry them until they turn brown in colour and add it to the cooked dal.
5. Serve it with hot rice and papad.

Seppankizhangu Fry

Ingredient:
8 - 10 Arbi
4 - 5 medium size onions sliced.
1 tbsp sambar powder
A few Curry leaves/ Kadi Patta
1 tsp black mustard seeds
1 tsp urad dal
A pinch of hing or asafoetida
Salt to taste
Oil

Method:
1. Pressure cook arbi until just done and not too mushy.

2. Remove the skin carefully and cut into big pieces and keep it aside.

3. Heat oil in a non-stick pan as Arvi/Arbi has teh tendency to stick to stainless steel.Add mustard seeds, allow it to splutter then add urad dal. When it turns golden brown, then add the onions and saute until it is cooked.
4. Add the Curry leaves and also the sambar powder and salt.

5. Mix well. Now add the cut arbi pieces and slowly mix them so that the oil is coated evenly. Let it cook on medium flame for a few minutes.

6. Allow it to cook. Turn the pieces and let it cook more. Check for seasonings.Not sure where where I read but I beleive to make it more crsip you can add a couple of teaspoons of rice flour or besan flour

7. Serve hot with Steamed rice and Sambhar/ Daal/ Kerai Pappu

Agathi Keerai Poriyal

Ingredients:
Agathi Keerai - one medium bunch
Onion - 1
Red Chillies - 2
Coconut gratings - 2 tablespoon
Oil - 1 teaspoon
Mustard - 1/2 teaspoon
Jeera - 1 teaspoon
Urad dhal – 1 teaspoon
Asafotida Powder – a pinch
Salt - 1/2 டீஸ்பூன்
Method:

1. Remove the keerai from its stem. Chop onion finely.

2. In a kadai put the oil and when it is hot add mustard. When it pops up add urad dhal and asafotida powder and fry till the urad dhal turns light brown.

3. Add chopped onion . Fry for two minutes. Add the keerai washed well along with salt.

4. Grind Jeera,Cocconut and Red chilli in mixie. Add this mixture to the keerai.

5.Close with lid and cook on low flame till it is cooked. Serve Hot with rice.It tastes good with plain rice and Ghee also.

Arai Keerai Masiyal

Ingredients:

Two bunches of any Keerai (Arai Keerai preferred)
Half an chopped onion
Garlic cloves
Half a lime size tamarind
1 tsp of mustard
1 tsp of cumin
6 or 7 curry leaves
2 red chillies
a pinch of asitopedia
Method:

* Pressure cook the keerai with a couple of garlic cloves.
* Heat oil and temper it with all the tempering ingredients
* Add onions and saute for a couple of minutes
* Mash the cooked keerai and add it to the tempered oil with onions.
* Squeeze in the extract of tamarind and boil for a minute
* Add salt. Serve with hot rice and ghee.

Chicken Pickle

Ingredients:

1 kg chicken with bones, cut into bite sized pieces
1 1/2 tbsps ginger garlic paste
1 1/2 tbsps red chilli powder
1/2 tsp turmeric powder
juice of 3 lemons, heat for 3 mt and cool
1 1/2 - 2 tbsps salt (adjust)
4 tbsps oil

Dry roast and make a powder:

3 tbsps coriander seeds/dhaniyalu
1 tbsp cumin seeds/jeera
1 tbsp poppy seeds/khus-khus/ghasagasalu
1 1/2 tsps methi seeds/methulu/fenugreek seeds
6 cloves
2″ cinnamon stick
1 elaichi/cardamom
1 star anise

For tempering/poppu/tadka:
pinch of methi seeds
30 fresh curry leaves
3-4 dry red chillis
15 cloves garlic, slightly crushed
3/4 cup oil

1. Dry roast all the spices individually over low heat and cool. Once cool, combine all the dry roasted ingredients and grind to a fine powder.

2. Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli pwd and salt and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. This frying will take about 25 mts. This step is crucial to chicken pickle making. Keep stirring in between.

3. Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along with any left over gravy and oil. Combine well. Add the ground spice pwd and combine well and cook on medium to high for 15-18 mts, stirring in between.

4. Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate.

Tomato Pickle

Ingredients:
1 1/2 kg tomatoes, wash, dry and slice
large lemon sized tamarind (use if the tomatoes lack tang)
2 tbsps red chilli powder(adjust)
1 tsp methi powder
1 1/2 - 2 tbsps salt (adjust)
2-3 tbsps oil

For tempering/poppu/tadka:

1 tsp mustard seeds
pinch of methi seeds
15 fresh curry leaves
3-4 dry red chillis
15 cloves garlic, slightly crushed
2 tbsps oil

Method

1. 1/2 kg tomatoes, wash, dry and slice large lemon sized tamarind (use if the tomatoes lack tang)

2. tbsps red chilli pwd (adju1 Heat oil in a heavy bottomed vessel, add the sliced tomatoes and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and the tomatoes turn mushy.

3. Towards the end of the cooking process as the oil seperates, reduce heat and keep stirring till the oil separates completely (the tomatoes could take a good 45 mts to an hour to cook). Turn off heat, add the tamarind and place lid. The tamarind will soften with the heat of the cooked tomatoes. Cool completely.

4. Once cool, add salt and grind the cooked tomatoes along with tamarind to a paste. Remove onto a vessel. Add chilli pwd and methi pwd. Combine.

5. In a pan, add 2 tbsps oil, add mustards seeds, methi seeds and fry till the mustard splutters and the methi turns red. Add the dry red chillis, curry leaves and saute for a few seconds and turn off heat. Add the crushed garlic and leave aside the tempering for 4-5 mts.

6. Once cool, add this tempering along with oil to the tomato paste. Combine well. Cool and store in an airtight bottle. Refrigerate.

Nellikkai ( Amla ) Pickle

Ingredients
1/4 lb Nellikkai / Amla / gooseberries (fresh or frozen)
1 tbsp thinly sliced ginger pieces
1 tbsp thinly sliced garlic pieces
a few curry leaves
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
a pinch of brown sugar
salt to taste
1 tsp red chilli powder
1/4 tsp turmeric powder
1 cup boiled water
2 tbsp vinegar
4-6 tbsp oil

Method

1. Heat Oil in apan and saute with mustard seeds. On spluttering,add the fenugreek seeds and fry till brown.

2. Add curry leaves, ginger and garlic pieces and fry till the pieces are crispy.

3. Reduce the heat and add the spice powders and fry till brown.

4. Add the Amalas, salt and sugar and saute till the gooseberries are soft.

5. Pour the vinegar and hot water and allow to cook for sometime.

6. Allow to cool and tansfer to an airtight container and leave it for about seven days before transferring to the refrigerator.

Chilean Christmas Bread

ngredients:
2 cups SR flour
1 cup milk
1 teaspoon baking powder
100 grams glaced cherries
1 teaspoon cognac or brandy
1 cup plain flour
1 cup sugar
1 cup sultanas and chopped almonds (mixed)
1/2 cup glace fruit
2 eggs
115 grams butter
grated rind 1 lemon

Method : 1. Sift flour.
2. Cut butter into pieces.
3. Cream butter and sugar, add eggs and mix well.
4. Add sultanas and almonds, glace fruit, lemon rind, vanilla, cherries, and cognac to flour.
5. Mix well and pour into a buttered mould.
6. Bake at 150 celcius for 1 1/2 hours.

Banana Nut Bread

Ingredients:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup chopped pecans
2 eggs
1 cup mashed bananas
1/2 cup vegetable oil
1 teaspoon vanilla extract

Method :
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans. Set aside.
Sift together flour, baking powder, baking soda, salt, and sugar. Stir in nuts, eggs, bananas, oil, and vanilla extract.
Pour into prepared pans. Bake for 45 to 60 minutes. Cool on wire rack for 10 minutes before removing from pans.

Aloo Puri

Ingredients:

Potatoes - 2
Onions - 1, finely chopped
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Urad dal - 1 teaspoon
Ginger garlic paste - 1 tablespoon (optional)
Dhania powder - 1teaspoon
Curry leaves - few
Asafoetida powder - a pinch
Green chillies - 3, cut into small pieces
Coriander leaves - few
Turmeric powder - a pinch
Salt to taste
Oil - 1 tablespoon

Method :
1. Wash the potatoes and cook them for 10-15 minutes in microwave. Peel the skin, mash and allow them to cool.

2. Heat oil in a pan, add mustard seeds and allow them to crackle.

3. Further add urad dal, cumin seeds, asafoetida powder, curry leaves, green chillies, onions and fry until onions are translucent.

4. Then add ginger garlic paste (optional),Dhania powder, turmeric powder and fry until raw smell goes off.

5. Add mashed potatoes and sufficient water for gravy consistency.

6. Once it comes to boiling stage, add salt and mix well.

7. Garnish with coriander leaves.Serve with Dosa or Pooris.

Semia Upma/ Vermicilli Upma

Ingredients :

Semia ( Vermicilli) Roasted - 250gms
Tomato - 1
Potato - 1
Ginger - small piece ( Chopped)
Green Chilli - 2 ( Slit in length)
Vegetables - Carrot, Potato, Cauliflower( Chopped)

Method :

1. Heat Oil in a pan. Saute Mustard seeds, udad dal and curry leaves.

2. Add Chopped onion, green chilli and chopped tomato.

3.Add vegetables of choice and allow it to cook partially.

4. Add turmeric powder. Pour Water ( Double the quantity) and allow it to boil. Finally add vermicilli and salt. Cover and allow it to cook for 10 minutes.

Palak Makkai Rice

Ingredients:

1 cup Spinach/Palak puree
1 cup Basmati Rice, washed and drained
1 cup Sweet Corn
1 Onion, sliced
1 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Garam masala
1 tsp Chilli Powder
1 tsp Cumin Seeds
1/4 tsp Asafoetida
2 tbsp Oil
Salt to taste

METHOD:

1. Heat the oil in a pressure pan.

2. Add the asafoetida and the cumin seeds. When the seeds splutter, add the sliced onions and fry for a while.

3. Add the ginger and garlic pastes and the dry spices and fry a little. Add the corn and the spinach puree.

4. Add the rice and 1 1/4 cup of hot water. Add salt to taste.

5. Pressure cook for 2 whistles or 10 minutes on a low flame. Enjoy this rice with jeera raita or plain curd

Thair Sadham/Curd Rice

Ingredients:
2-3 cups of cooked Rice
11/2 cup of sweet Yogurt
1 medium Red Onion, finely chopped
2 medium Tomatoes, finely chopped
2 Green Chillies, chopped finely (optinal)
1 inch Ginger, chopped finely
1 cup Fresh Fruits, diced (I have used Pomegranate, Pineapple and Grapes)
1 tbsp Raisins
1 tbsp Cashew nuts
Salt to taste.
For Seasoning:
1 tsp Oil
1 tsp Mustard
1 tsp Urad Dal
1 tsp Channa Dal
Few Curry Leaves

Method:
1. Mix all the ingredients above with yogurt and salt to taste. Add little water if needed.
2. In a pan, heat oil and add mustard, urad dal and channa dal. When mustard starts spluttering add chopped curry leaves and mix well with curd rice.
3. Serve Thair Sadham at room temperature or cold as per your desire.
4. And don’t forget to eat it with Pickle.

Coconut Mango Chutney

Ingredients:

1 cup of freshly grated coconut (you can also cut the coconut into thin slices)
½ cup fresh green raw mango pieces – peeled (if the mango is too tangy reduce to ¼ cup)
3-4 green chillies (increase or decrease to suit your spice level)- saute the green chillis in a tsp of oil for a few seconds
salt to taste


1 tsp mustard seeds
8-10 fresh curry leaves
big pinch asafoetida
1 tsp oil
3/4 tsp split black gram (minappa pappu) – (optional)
1 dry red chilli (optional)

Method
1. Grind the coconut, mango pieces, sautéed green chillies and salt to a coarse paste by adding little water. A stone mortar is recommended to crush them but you can use a blender too. (The flavor of the stone crushed mamidi pachadi is far more superior to the blender-ground pachadi)

2. Heat oil in a small pan. Add the mustard seeds and let them splutter. Add the split black gram and let it brown. Add the curry leaves and dry red chilli and toss them till the flavors come out.

3. Turn off heat and add the asafoetida and pour immediately to the ground mango-coconut pachadi and combine.

4. Serve with hot steamed rice and ghee. You can also serve with dosas and idlis.

Coriander (Dhaniya) Chutney

Ingredients:

1 bunch of fresh coriander leaves (cleaned and washed)
½ cup fresh coconut (grated)
5-6 green chillies or to taste
1 tsp cumin seeds
½ inch fresh ginger root
1 tsp tamarind pulp
½ tbsp oil

Seasoning Ingredients:
¼ tsp mustard seeds
¼ tsp urad dal
few curry leaves
few drops oil
salt to taste

Method:

1. Heat a pan with oil.

2. Add fresh coriander leaves, cumin seeds, ginger and green chillies.

3. Sauté for few mins and remove from the stove.

4. Allow it to cool for few mins.

5. Now grind the coriander along with coconut and salt.

6. In a separate pan add oil and heat.

7. Add mustard seeds, urad dal and curry leaves.

8. this to the coriander (kothamalli or kothimira) paste and mix well.

9. Now chutney is ready to serve.

Pudina(Mint) Chutney

Ingredients:
Mint leaves - 2 cups

Tamarind- a small piece

Green chilli - 1

Red chilli- 2

Coconut- 2 tsp(optional)

Urad dhal - 3 tsp

Asafoetida- a pinch

Ginger- a small piece

Oil - 2 tsp

Method:

1. To a pan add 1 tsp oil and fry the pudina leaves along with green chilli and keep them aside to cool.

2. Now to the pan add 1 tsp oil and fry urad dhal, tamarind, red chilli, ginger.

3. Allow it cool and grind all the fried ingredients along with coconut, asafoetida and salt.

4. Add little water and make a fine paste.

Aval Dosa

Ingredients :
2 cups rice
¾ cups aval/rice flakes/Poha
1 tsp urad dal
1.5 tsp salt
cooking oil

Method :

1. Soak rice, aval and urad dal in water.

2.Keep for about 1 hour.

3. Wet grind the above with salt into a fine batter.

4. Keep at room temperature for 12 hours.

5. Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 tsp of oil around it.

6.Close the dosa with a cover and allow it to cook for a few minutes.Serve Hot with Tomato Chutney

Bread Upma

Ingredients:
Bread slices - 12-15
Onions - 2
Green chilies - 5 - 6 in number
Turmeric powder - 1 tsp
Heeng powder - 1 tsp
Jeera - ½ tsp
Mustard seeds - 1 tsp
Groundnut – 4 tbl sp
Sugar - ½ tsp
Salt - as per taste
Oil for frying

Method:

1. Make bread crumbs , use blender.Mix with salt to taste and keep aside.

2. Cut onions, green chilies and keep aside. Take oil in a frying pan, add mustard seeds, jeera seeds & groundnuts.

3.Once the nuts are light brown in color, add onion and chilies and fry them well.

4. Add turmeric, heeng & sugar. Add the bread crumbs and mix it well for 3 - 4 minutes.

5.Serve hot.

Yellow Pumpkin Curry

Ingredients:
200g toor Lentils
500 ml water,
1/4 tsp Turmeric
400 g yellow pumpkin, peeled and cut into 4cm chunks
1 Coconut, finely grated
4 green chillies, split along their length
1 tsp Cumin seeds

Method
1 tbsp coconut oil
1/2 tsp Mustard seeds
12 curry leaves
2 dried chillies, split along their length

Method 1. Place the lentils in a saucepan; pour over the water and leave to soak for 10 minutes. Add the pumpkin pieces and turmeric to the pan and bring to a boil.

2. Cook for 10-15 minutes, until the lentils and pumpkin are really soft in texture. If the lentils get too thick, add a dash more water. Stir in the coconut. The consistency should be similar to a thick soup.

3. For the tempering: heat the coconut oil in a small frying pan and toss in the mustard seeds followed by the curry leaves and split chillies. As soon as the sizzling quietens down (after about 20 seconds) tip this spice mix into the hot lentils.

4. Serve hot with boiled rice or Indian bread.

PANI PURI

Ingredients:


To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry
To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)

method

* Measure all ingredients.
* Adjust spices and tangyness to taste.
* Strain through a wire strainer to remove any rough bits.
* To make puri:
* Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
* Stand covered with wet cloth for 15-20 minutes.
* Make small sized balls.
* With the help of some dry maida or sooji, roll into thin rounds.
* Heat oil in a pan and deep fry puris till very light brown and crisp.
* Drain in a paper towel for a while to dry out the oil.
* Store in an airtight container when cool.

SEV PURI

Ingredients:


10 - Flat Puris (crisp)
1 cup Fine Sev
1/2 cup chopped Onion (Pyaj)
1/2 cup Curd (Dahi)
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Seed (Jeera)

How to make sev puri:

* Arrange the puris on a plate make a hole in each puri in the centre.
* Fill with a few chopped boiled potato cubes.
* Add about 1/4 tsp of tamarind and green chutneys in each.
* Sprinkle cumin powder, salt, red chilli powder.
* Sprinkle finely chopped onions.
* Then generously sprinkle sev all over the puris.
* Garnish with finely chopped coriander.
* Serve fresh..

BHEL PURI

Ingredients:


1 cup Puffed Rice (Kurmura)
1/2 cup chopped Tomato (Tamatar)
1/2 cup chopped Onion (Pyaj)
1/4 cup chopped Coriander Leaves (Dhania Patta)
1/2 cup boiled and mashed Potato (Aloo)
4 chopped Green Chilli (Hari mirch)
1 tblsp chopped Ginger(Adrak)
1 tblsp Garam Masala
6 tblsp Tamarind (Imli) Chutney
6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney
1/2 cup Nimkis
1/2 cup Sev
1/2 cup Gol gappas
2 tblsp Lime or Lemon (Nimbu) Juice

method

* Mix the puffed rice, tomatoes, onions.
* Drain the water from the grated potatoes and mix that as well.
* Mix all the ingredients under seasoning and add to this.
* Lightly crush and add the nimkis and golgappas.
* Add the sev and kaara pusa directly and mix well.
* Finally garnish with coriander leaves and lemon juice.
* Serve immediately..

Idiyaappam

Ingredient


Measurement
Rice flour 2 cups
Water to mix
oil to coat
Salt to taste




Method
1 Most rice flour you buy in the market will work, but if you can make your own rice flour at home it will be much better.
2 Mix the rice flour with enough hot water to make dough. Add salt.
3 You need the idli maker and the murukku or idiyaappam press/ mould with holes in it. You need to press the dough into idly plates in a circular motion. Steam it for ten minutes and take it out just like idlis
4 It is normally served with shredded coconut mixed with sugar. It is also served with hot curry of many sorts. Serve it hot, hot.

Onion Uthappam

Ingredients



Dosai Batter 2 cup
Onions 4 medium finely chopped
Green Chili 3 medium broken pieces
Ginger Finely minced 5 pieces
cilantro Few leaves
Oil 1 Tbsp for each(for about 8 Dosas)
Salt 1 Tbsp or to taste




Method
1 Mix and stir already prepared dosa batter, chopped onion, minced chili and ginger

2 Pour one serving spoon to a heated frying pan.

3 Don't spread like crispy dosa. Just pour and let it spread on its own. It has to be even and flat.

4 When the bottom is light golden brown,You can turn but do not over cook. (Some people don't turn it) Garnish with cilantro and serve hot

Uppuma recipe

ngredient


Measurement
1 cup cream of wheat,rava/sooji
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
1 tsp chana dal
few a few curry leaves
1 tsp dried red chilli
2 medium onions, finely chopped
2 green chillies, finely sliced
1" cube ginger, peeled & finely chopped
1/2 tsp turmeric powder
Salt 1 tsp or to taste

Method
1 Heat a large heavy saucepan over a medium heat and toast the rava for 5 minutes, stirring continuously, until the grains turn golden

2 Remove from the heat and set aside

3 In another heavy saucepan heat the ghee or oil. When hot add the mustard seeds, cumin, urad dal, chana dal, red chilli and curry leaves

4 Add 1 cup water to the pan then cover and simmer for 5 minutes. Slowly add the toasted semolina, stirring continuosly to avoid lumps forming

5 Cook uncovered over a low heat until all the water has been absorbed. remove the pan from the heat and serve

6 Serve with sugar, cutneys or sambar or just eat it plain

Mixed Vegetables Bhaji (Dry Curry) with Dal

Ingredients
• 1 green pepper or capsicum or bell pepper or Simala mirch
• 2 large or 2 small carrots, peeled and sliced into circles
• 1/4 cup shelled ot frozen peas
• 1/2 cup cauliflower florets
• 1 potato, peeled and chopped into bite size pieces
• 2 drum sticks or Sejan ki phali (long, bean like fruit of a tree),if available
• 1/2 a cup split moong dal, with or without skin
• 1/4 tsp. turmeric powder
• Salt to taste
• 1/2 cup grated or desiccated coconut
• 2 red chillies
• 2 tsp. cumin seeds
• For tempering or tarka:
• 1 tbs. ghee or clarified butter
• 1 tsp. mustard seeds or rai
• 1 tsp. skinless urad/urd/urid dal
• A pinch of asafoetida or hing powder (optional)
• 5-6 curry leaves (not bay leaves)
• A handful of coriander leaves, chopped

Instructions
1. Cut the vegetables into medium sized pieces to fill three tea-cups.
2. Boil vegetables in water with salt and turmeric powder, drain and set aside.
3. Boil moong dal in 1 1/2 cup of water, until soft. When ready, it should be of pouring consistency.
4. Add the boiled vegetables to the dal. Mix gently.
5. Grind coconut, cumin seeds and the chillies together into a paste.
6. Add it to the vegetable/dal mixture. Stir well, turn heat on and let it boil for a few minutes, until it all comes together.
7. Tempering:
8. Heat ghee in a ladle and add mustard seeds. When seeds splutter, add urad dal and asafoetida.
9. Add curry leaves and dhania. Stir and add to dal
10. Serve hot with Chapatties or as part of a meal.

Yallu Kolukattai

This type of kolukattai is commonly prepared in South India for Ganesha Chaturthi festivals.

Ingredients and Utensils

1 cup sesame seeds

1 cup jaggery or brown sugar

4 cups rice flour

1 tsp. salt

oil or ghee

8 cups water

a steamer with flat rack

a skillet for toasting flour

a small piece of cheesecloth

a mortar and pestle, rolling pin or blender

banana leaf or tray

Directions

Fry the sesame seeds, without oil, until light brown, then mix with the jaggery. Then, using a pestle and mortar, rolling pin or blender, powder this mixture and set it aside. Heat the rice flour until lightly toasted, and spread it out on a tray or table top to cool. While it cools, add the salt to 8 cups of water in a pan and bring to a strong boil. Gather the cooled, toasted rice flour in a bowl and make a well in the middle. Slowly pour a small amount of the hot water into the well in the rice flour and begin working it into the rice flour with your hands. Keep adding small amounts of the hot water, working it together into a ball of dough. It should be moist but not wet when you put it out on the table or breadboard. Knead the dough thoroughly so it is even in moisture and texture. When it can be handled, squeeze the dough into lime-sized balls and set them aside.

Smear a bit of oil or ghee on a banana leaf, tray or table top and roll or knead one of the dough balls out on it to a patty about 3 inches in diameter. Place a full tablespoon of the sesame and sugar mixture in the middle and fold the patty over in a crescent shape, pinching it closed where the edges meet. Repeat the process for the rest of the balls.

Bring the water in your vegetable or iddli steamer to a boil and insert the steaming rack or a plate with small holes in it. The rack should be fairly flat and be covered over with a layer of cheesecloth or cotton weave. Arrange the kolukattai on the flat rack, as many as will fit without touching. Cover and steam for 15 to 20 minutes, or until done, depending on the size of your steamer. When finished, transfer them to a plate or banana leaf and allow to cool. Serve to Ganesha as His fondest sweet. With any remaining sesame-sugar mixture you may make small Ganesha figures. Keep them along with the cooked ones for puja. Betel leaves, nuts and fruits may be offered with these.

Pudi Kolukattai

Sweet Rice Flour Roll

Ingredients and Utensils

2 cups rice flour

1 cup jaggery or brown sugar

1 shredded coconut

1 tsp. salt

an iddli or vegetable steamer

a pan for toasting the flour

banana leaf or tray

Directions

Heat the rice flour in a dry skillet until lightly toasted, then spread it out on a tray or table top to cool. Sprinkle a little water on it and add the salt, jaggery and coconut. Mix together, adding water only as needed. When it is well kneaded and firm, pinch the dough off into as many lime-sized balls as it will make. Roll into balls, or squeeze in the right hand to create a fist-shaped kolukattai. Bring water in the steamer to a boil and arrange the kolukattais in it, wrapped in banana leaves as in recipe #1. Steam until the balls are a light brown in color. Arrange on a banana leaf or tray and serve to Lord Ganesha.

TOMATO RICE

Rice 2cup
Water 4cup
Tomato (big) 2(chopped)
Onion (medium) 1(chopped)
Green chillies 5
Ginger 1inch
Garlic 4flakes
Cardamom 2
Cinnamon small pc
Cloves 2
Aniseed 1/4tsp
Turmeric powder 1/2tsp
Garam masala 1/4tsp
Chillie powder 1/2tsp
Oil 3tsp
Lime juice 1tsp
Coriander leaves few
Salt as reqd.


METHOD
1.Grind chillies ,ginger & garlic to fine paste.
2.Heat oil in a pressure cooker, add the paste. stir 1min.
3.Add cinnamon, cloves, cardamom & aniseed ,fry for few min.
4.Add chopped onion fry till it becomes brown.
5.Add chopped tomato fry till onion &tomato become a gravy.
6.Add garam masala, turmeric powder&chillie powder.
7.Add 2cup of rice,4cup of water &salt.
8.After 2 whistle ,turn over the heat.
9.Garnish with Coriander leaves.
NOTE
If you use electric rice cooker, first fry all ingredients in separate curved pan&change into rice cooker. If needed add some more hot water and cook.

TAMARIND RICE

Rice 2cup
Water 4cup
Tamarind juice 1/2cup
Mustard seeds 1/4tsp
Urad dhal 1/2tsp
Channa dhal 1tsp
Peanuts 1tsp
Red chillies 4(broken)
Garlic 4flakes(chopped)
Fenugreek powder 1/4tsp
Turmeric powder 1/4tsp
Curry leaves few
Asafoetida a pinch.
Oil 3tsp.
Salt as reqd.
METHOD
1.Pressure cook the rice with 4cup of water&salt.
2.Heat oil in a heavy deep curved pan, add mustard seeds..
3.When mustard seeds pops, add urad dhal, channa dhal, peanuts, red chillies, garlic &curry leaves.
4.Stir for 1min.
5.Add tamarind juice & turmeric powder.
6.Add fenugreek powder & asafoetida powder.
7.Boil tamarind juice till it becomes gravy.
8. Slow down the heat, then add cooked rice.
9.Mix thoroughly.

LIME RICE

Rice 2cup
Water 4cup
Lime juice 1/4cup
Turmeric powder 1/4tsp
Mustered seed 1/4cup
Urad dhal 1/2tsp
Channa dhal 1 tsp.
Garlic 4flakes(chopped)
Curry leaves few
Red chillies 4(Broken)
Asafoetida a pinch
Fenugreek powder 1/4tsp(optimal)
Oil 3tsp
Salt as reqd
METHOD
1.Pressure cook the rice with 4cup of water&salt.
2.Heat oil in a heavy deep curved pan, add mustard seeds.
3.When mustard seeds pops, add urad dhal, channa dhal, red chillies, garlic &curry leaves
4.Stir for 1min.Turn over the heat.
5.Add lime juice & turmeric powder.
6.Add fenugreek powder & asafoetida powder.
7.Mix thoroughly.

Mushroom Biriyani

Ingredients:
Basmati Rice-4 cups
Mushroom- 1 to 2 lbs (16-32 oz)
Oil & ghee (melted butter)-3/4 cup
Lemon-1
Chopped Ginger -3 tsp
Garlic - 7 cloves
Green chillies -4
Onion -2 (cut in lengthwise)
Soy Sauce-2 tsp (soya sauce in India)
Tomatoes -3
Chilly powder- 1 &1/2 tsp
Coriander powder-3 tsp
Cinnamon-3
Cardamom-3
Cloves-3
Salt to taste
Cilantro (coriander leaves), mint leaves (pudhina) for garnishing


Method

Soak rice for 1 hour. Wash and cut Mushrooms into big pieces. Cut onions, chillies, tomatoes. Grind cinnamon, cardamom, cloves, ginger, garlic into a paste.
In a pressure Cooker, heat the oil and ghee, fry ground masala and the onion till golden brown. To this add all other ingredients, mushrooms and stir for 10 minutes. Add 7 cups water and allow it to boil, add the soaked rice and stir when rice level and water level are the same, pressure cook (with whistle on it) in low flame for 15 minutes.

Sambar

Ingredients:
1 tsp chana daal
1 pinch hing
2 or 3 red chilli how hot you want
1/4 cup tuvar daal (yellow)
1/4 tsp fengreek seeds
kadi patta
5 of them (optional) (dried leaves) 1/4 cup coconut if using dried one
fresh ones use half of the coconut
1/4 tsp turmeric
1 tbsp oil
1 tsp udit dal (white daal)
1 tsp mustard seed(rai)
1 small ball size tamrind
1 big one onion
you can use any vegetables like brinjals, or raddish, pottatoes instead of onions.


Method

Boil yellow daal and keep aside. Put the tamrind in 2 cups water and keep aside.
Fry all the ingredients except for rai onions & udit daal, fry the coconut last in the slow flame for 2 minutes, then grind the above mix with little water. Do now all the raw materials are ready for the delicious sambar.Take a vessel put oil, put the udit dal and mastard seed till it splutters, put onions and fry till golden brown, put the tamrind paste and boil till the onions softens, it is usually 5 to 8 minutes, then add the grinded paste, boil for 5 minutes then add the boiled daal then cook for 2 minutes, this was your last stage of your sambar, just decorate with your dried leaves, for flavour, or you can add these leaves when you are frying the onions.

Poli

Ingredients:
1 cup - all purpose flour/maida (sifted)
1 cup - bengal gram dal
1 cup - grated jaggery (remove stones/dust etc)
1/2 cup - grated coconut, fresh preferred ( but incase of non availibility, forzen can be used too. thaw it first)
1/2 tsp - cardamom powder
pinch of turmeric
approx 1 to 2 tbsp - broken cashews


Method

Mix flour, turmeric and 1 tbsp of vegetable oil(optional), mix well and add water as needed to make into a soft pliable dough.Set aside covered with a cloth. Meanwhile in a saucepan, boil bengal gram in 2 cups of water until soft.Drain the lentil well and then drop it back into the saucepan along with jaggery, coconut and cardamom powder.Mix well until the jaggery melts and all the ingredients come together into one harmonious mass. Cool it lightly and then grind this mixture in food processor without adding any water. Toast the cashews (dry roast/in ghee) and then add it to the lentil-jaggery mixture. Now take a small lime sized ball from the dough.Roll it out into a small circle. Similarly make a small ball from the lentil mixture and place it in the middle of the dough. Bring the end of the dough to the center on top of the lentil mixture,pinch them together and then press it down into a flatbread. Now lightly roll it out into a flatbread. It does not matter if a circle is not perfect. You can roll it as thinly or as thick you desire.Place it a griddle, spoon some ghee all around it and cook until golden brown. Turn it around and similarly cook until golden brown/reddish.It is good on its own although a little ghee on top makes it .

Vatha kulambu

Ingredients

Thoor dhal:2tsp
Urad dhal:2tsp
Corianderseed:2tsp
Channa dhal:2tsp
Rice:1tsp
cumin seed:1tsp
Pepper seed:1 tsp
Tumeric powder:1tsp
salt to taste
Tamarind:one big lemon size
curry leave:few
Red chilli powder:1
Mustard:1tsp
Oil
onion(small):slice long



Preparation


Fry the Thoor dhal,urad dal,coriander seed,,channa dhal,Rice,pepper seed,cumin seed.Grind the fried ingredients&add red chilli powder during grind.pour oil and put Mustard.channa dhal.After it popped put sliced onion,curry leave.Then pour the grounded things.Add some water,turmeric powder,salt.cook for 5-10 min.




Tips
If you need you can add vegetables like brinjal,drumstick,Mango etc.You can keep more than three days

Unni Appam

Ingredients

Rice Powder - 2 cup
Maida - 1/2 cup
Shredded coconut-1cup
Jaggery - 1/2 cup
Ripe Banana - 2

Preparation
Fry the shredded coconut. and keep.Heat 1 cup of water and add

jaggery and melt it. In another bowl add rice powder and maida

and mix it well. Add the melted jaggery to the mix.Add sthe

fried shredded coconut to it and mix well. When the batter

cools, add f grinded banana to it. Keep this batter for a min of

4 hrs. Take the unni appam vessel and add oil to each hole. When

it boils, pour the mix . TFry both side and can serve.

Spicy Baby Potatoes

Baby potatoes /new potatoes – 15 nos
Onions - 2 medium sized ones, chopped
Garlic paste - 1 tsp (or 4 pods, minced)
Sambar powder - 2 tbsp (or 2 tsp coriander powder, 1 tsp jeera, 1/8 tsp fenugreek seeds, 2 tsp red chilli powder)
Turmeric powder - a pinch
Mustard seeds - 1/4 tsp
Urad dal - 1 tsp
Oil - 2 tbsps
Salt - to taste

Method:

1. Wash the potatoes. Pressure cook for 3 whistles (or put in a heavy-bottomed pan with sufficient water and let cook on a medium fire). Cool, peel and set aside.

2. Add sambar powder, salt and turmeric to the potatoes with very little water and leave to marinate for half hour.

3. Heat oil and temper mustard seeds. Fry the urad dal next until golden brown and then add the onions and garlic. Fry well till the onions turn a dark brown (I like mine just short of burnt so that's how I made it).

4. Add the curry leaves and the potatoes. Add about 4 tbsp water and toss well.

5. Cook open for about 25 mins until the potatoes look yummy and you can't wait a single second longer to serve it already!
saikala is online.
Sent at 10:44 AM on Thursday

Pooris

Ingedients:

Makes about a dozen pooris

Wheat flour/atta - 2 cups
Salt - 1 tsp
Warm water - approx. 1 cup
Oil - to deep fry



Method:

1. Mix salt into the atta and make a thick dough (than used for

chappathis) adding the warm water little at a time.

2. You can leave the dough to rest for an hour, covered, but

mostly when I make this for dinner, I don't get time to do this

and it comes out well anyway.

3. Divide the dough into 12-15 small balls and roll out with a

pin, making sure the thickness is even. Only then the pooris

will puff out when frying.

4. Deep fry in the oil till turning over until both sides are

golden brown.

Potato Masala

Ingedients:

Potatoes - 3, boiled, cubed and peeled
Onion - 1 small, or half of a big one, chopped
Green chillies - 3, slit
Grated ginger - 1/2 tsp
Jeera - 1 tsp (I powder it before use)
Turmeric - a pinch
Mustard seeds - 1/2 tsp
Urad dal/Channa dal - 1/2 tsp (optional)
Curry leaves - 10
Salt - to taste
Oil - 2 tsp



Method:

1. Heat oil in a pan and add mustard seeds and urad/channa dal.

Wait for them to splutter and then add the green chillies and

onions. Saute till translucent.

2. Now add the jeera, ginger and turmeric and fry for 10-15

seconds.

3. Finally add the potatoes. Mass a few of the pieces to form a

gravy, mix well with added salt and remove from fire.

Kathirikkai Poriyal Recipe

Ingedients:

3 cups brinjal, cubed
2 medium onions, finely sliced
1/2 tsp turmeric powder
Salt, to taste

Spice Powder

2 tsp + 2 tsp oil
1 tbsp coriander seeds
1/2 tsp asafoetida / hing
2 - 3 dry red chillies
2 tsp urad dal
2 tbsp grated coconut
A small marble-sized ball of tamarind
1/4 tsp salt

Tempering

1 tbsp oil
1 tsp mustard seeds
1 dry red chilly, halved
1 sprig curry leaves

Method:


1. Heat 2 tsp oil for spice powder in a pan over moderate heat.

Add coriander seeds, hing, red chillies and urad dal. Fry till

spices are fragrant and the dal turns golden. Remove and set

aside to cool.

2. Add 2 tsp oil to same pan and heat through. Add coconut and

fry over low heat until golden brown.

3. Combine coconut and the fried spices, tamarind and salt and

grind to a fine powder.

4. Heat oil for tempering in the same pan as above and add the

ingredients for tempering. When the mustard seeds start to pop,

add onions and saute for 1-2 mins.

5. Add the brinjal, turmeric, salt and 1/4 cup water. Lower

heat, cover pan and simmer for about 10 mins till brinjal is

tender and all water is absorbed.

6. Sprinkle the spice powder to the cooked brinjal and stir

gently to combine well. Serve hot with steamed rice or roti.

Cheeda

Ingredients :
Rice flour - 5cups
Fried white gram dal - 1cup
Green chillies - 20nos
Salt - to taste
Asafoetida powder - 1/4 tsp
Butter - 1 1/2 tbs
Coconut milk - to mix the flour
White gingelly seeds - 1tbs
Oil - as required


Preparation :

Grind green chillies, salt and asafoetida powder to a thick paste and mix it with the sieved flour. Knead the flour finely with butter, coconut milk and gingelly seeds. Make several small balls from the dough and spread it on a clean cloth for about 2 hours. Deep fry in oil.

Jeera Kuzhambu

Ingredients:


Cumin seeds (Jeera) - 2 teaspoons

Tamarind - size of a lemon

Red chillies - 2

Pepper - 10

Garlic - 7 flakes

Turmeric- 1/4 teaspoon

Oil - 2 teaspoon

Ghee - 1/2 spoon

Mustard - 1/2 spoon

Salt - to taste


Preparation :

Soak tamarind in warm water ( 60ml ) for half an hour and strain the juice. Fry jeera and pepper in ghee and powder them.Heat oil in a pan, season mustard. When it splutters, add chopped garlic, fry for 2 minutes, add tamarind juice, turmeric powder and salt. Boil for 10-15 minutes until the gravy thickens. Add the powdered cumin and pepper just before removing the dish from fire. Garnish with curry leaves and coriander leaves.

Payasam

Ingredients :


Moong dal (green gram lentil) - 1 cup

Powdered jaggery - 1/2 cup

Gram dal - 1 tsp

Milk - 1cup

Preparation:

Cook moong dal and gram dal in plain water in a pressure cooker. Mix jaggery in a little water and bring to boil. Add the cooked dal mixture and let it cook for a while so that the entire ingredients mix well. Then remove from flame and add boiled milk and cardamom powder. Garnish the cooked dal payasam with cashew nuts roasted in ghee and serve hot or cold.

Vanilla Ice cream recipe

Ingredients
4 cups milk
1 cup milk powder
1/2 tsp. gelatin
1/2 cup sugar
2 tsp. cornflour
2-3 drops vanilla essence
1 tsp. butter

Preparation
Boil 3 cups of milk. Keep aside 1 cup of milk. Mix milk powder, gelatin, sugar and cornflour in 1 cup of milk which is kept aside. Pour it into the boiling milk. Cool it. Add butter and vanilla essence. Keep it in the freezer and take it out only after 1/2 an hour. Put it in the mixer and again in the freezer.

Garlic Chicken recipe

Ingredients
2 chicken breasts, cut into chunks
8 cloves garlic, crushed
1 tablespoon oyster sauce
1 tablespoon vinegar
1 tablespoon black soy
1 teaspoon salt
5 tablespoons oil
1 tablespoon sesame oil
1/2 cup water

Preparation
Heat oil and fry garlic until brown, remove. In remaining oil fry chicken until cooked.
Add oyster sauce, vinegar, soy sauce, salt, water, garlic and sesame oil and simmer for 10 minutes

Avial recipe

Ingredients
3/4 kg Vegetables
1/2 teaspoon Turmeric powder
1/2 teaspoon Red chilli powder
6-8 nos. Green chillies
2 large Onions
1 cup Grated coconut
1 tablespoon Tamarind paste
2 tablespoons Oil
5-6 nos. Curry leaves

Preparation
Vegetables:Drumsticks, Brinjals, Yam, String beans, Raw banana, Ash gourd, Ridge gourd.
Peel and cube the vegetables. Slightly boil the drum sticks with salt. Grind the coconut to a fine paste.
Boil some water and add cubed vegetables to it. Add the red chilli and turmeric powders. When the vegetables are almost cooked add green chillies and salt. Add the tamarind extract and coconut paste. Simmer on a low flame for 15 minutes.
Heat oil in a small pan and add the curry leaves. When the leaves change colour pour over the cooked vegetables.
Serve hot with rice and pickle.

Red Bean Curry

Ingredients

Red beans- 1 pack
Onions-1 finely chopped
Chilli powder- 1 tsp
Coconut gratings- 3 tsp
Saunf-1/2 tsp to
Khus khus-3/4 tsp
Mustard seeds-little
Curry leaves – few
Oil-4 tsp
Salt to taste

Method

Pressure cook the red beans with salt for 1 whistle.
Grind coconut , saunf and khus khus into a fine paste.
Heat oil in a pan and add mustard seeds. When it splutters add onions and curry leaves. Saute till turns transparent and add the ground paste and chilli powder.saute for a minute and then add the cooked beans. Add salt to taste and add ¼ cup of water. Cook till it becomes thick and dry.
Serve hot with rice and sambar.

Veppampoo Rasam/Goddu Rasam

Ingredients Needed:
Veppampoo (cleaned ) 2 table spoons
Diluted Tamarind water 1-1/2 cups or (Soak small marble size tamarind andtake out the pulp)
Salt to taste
Gud - Little (Jaggery)
Hing
Water
Turmeric Powder 1/4 tsp

For tempering:
Mustard seeds
Toor dal 2 tsp
Curry Leaves one sprig
Broken Red Chillies 4
Oil or Ghee 1+1 tsp

Method:
Heat the ghee in a Kadai, add Mustard seeds and when it splutters add Toor dal, Dry red Chillies andCurry leaves.
When Toor dal turn golden, add diluted Tamarind Water, Salt, Turmeric, Gud and bringit to a boil.
When the raw smell of Tamarind goes, add 1/2 cup water and cook on slow fire.
When it is about to boil, Switch off. (Stopped at this stage is Goddu Rasam - Simple Rasam without any Dal.).
Fry Veppampoo in another spoon of Ghee and Pour over Rasam. (Addition of the Neem flower makes this Veppampoo Rasam)
Close with a lid. [Else the taste the Rasam will go out with its vapours. :-( ]

Serve Piping hot with Steamed rice.

Pongal Curry

Ingredients
Potato, Raw Banana, beans, Cluster beans, Broad beans, Chow chow, Yam, Carrot
Chick peas, green peas, lima beans
(All vegetables and beans – 3 cups)
Toor dal – 1/2 cup
Turmeric – 1/2 tsp
Tomato -2 small
Tamarind Paste 1/4 tsp

To grind
Red Chilly – 4
Corriander seeds – 1 1/2 tsp
Channa dal – 1/2 tsp
Urad dal – 1/2 tsp
Cumin – 1/2 tsp
Asafoetida a pinch
(fry all the above ingredients without oil and grind them into paste adding coconut)
Coconut – 1/4 cup

Method
Wash and cut all the vegetables equally. If using dried beans saok them for 5 to 6 hours before cooking.
Mix all the vegetables, beans, chopped tomato,toor dal, turmeric and add enough water and pressure cook it. ( leave 2 to 3 whistles)
Open the lid after the pressure is released, add the tamarind juice and cook it for few mins.
Finally add the ground paste and cilantro and allow it to boil for further few mins.
This goes well with ven pongal, tomato rice, kushka.

Pongal Curry

Ingredients
Potato, Raw Banana, beans, Cluster beans, Broad beans, Chow chow, Yam, Carrot
Chick peas, green peas, lima beans
(All vegetables and beans – 3 cups)
Toor dal – 1/2 cup
Turmeric – 1/2 tsp
Tomato -2 small
Tamarind Paste 1/4 tsp

To grind
Red Chilly – 4
Corriander seeds – 1 1/2 tsp
Channa dal – 1/2 tsp
Urad dal – 1/2 tsp
Cumin – 1/2 tsp
Asafoetida a pinch
(fry all the above ingredients without oil and grind them into paste adding coconut)
Coconut – 1/4 cup

Method
Wash and cut all the vegetables equally. If using dried beans saok them for 5 to 6 hours before cooking.
Mix all the vegetables, beans, chopped tomato,toor dal, turmeric and add enough water and pressure cook it. ( leave 2 to 3 whistles)
Open the lid after the pressure is released, add the tamarind juice and cook it for few mins.
Finally add the ground paste and cilantro and allow it to boil for further few mins.
This goes well with ven pongal, tomato rice, kushka.

Dry Prawns

Ingredients :

Prawns(Shrimp) - 1 Pound
Curry Leaves - 10 Leaves Cleaned and cut into small pieces
Coriander Leaves(Cilantro) - Bunch Clean and cut into small pieces
Chilli Powder - 3/4 spoon
Coriander Powder - 1/2 spoon
Saunf Powder - 3 spoons
Ginger Garlic Paste - 2 spoons
Oil - 2 spoons
Turmeric Powder - 1/4 spoon
Salt to taste

Method

Clean the shrimp in running water with little bit of turmeric powder
Pour Oil in a pan and once the oil is heated add curry leaves

followed by ginger garlic paste and fry till the ginger garlic smell

is gone.Add Shrimp to this followed by Coriander Powder , Saunf ,

Chilli Powder,Turmeric Powder,Salt and little bit of water and mix it

well and then close the pan with a lid.Let all get cooked for 10 to

15 mins.Check for Spice level and salt.Add coriander leaves before

serving.

Kothu Parotta

Ingredients

Parotta finely chopped- 4
Onion finely chopped - 1
Tomatto finely chopped- 1
Curry Leaves - 15
Chilli - 2
Pepper Powder - 1
Chilli Powder - 1/4 spoon
Salt to taste
Scrambled Eggs - 3
Turmeric Powder - 1 pinch

Method

In a Pan pour 4 spoons oil and then Fry Curry Leaves.

Put Onion and then fry.Once onion is fryed put tomatto and fry the

same.

Put chilli and fry after tomatto is fryed.Put Chilli Powder ,Pepper

Powder , Turmeric Powder,Salt and fry the same.

Once Step C is done add the scarmbled eggs and then add Parotta and

fry the same.Scramble if possible.Check for spice level.

Paneer Butter Masala

Ingredients

Paneer- 1 pack
Onions- 2 medium
Tomatoes-3 big
Ginger garlic paste- 1 1/2 tsp
Cashews- 10 whole
Milk- 1/2 cup
Turmeric powder- 1/4 tsp
Chilli powder- 1 tsp
Coriander powder- 2 tsp
Jeera powder- 1/2 tsp
Garam masala - 1/2 tsp
Everest kitchen king masala- 1/2 tsp
Kasoori methi - 1/4 tsp
Oil+ butter -3 tbsp (1:2)
Cinnamon- 1 small piece
Cloves- 2
Cardomom-1
Coriander leaves- a few chopped finely
Salt to taste

Method

Peel the onions and boil them in hot water for sometime until it

becomes soft. When cooled ,grind it to a smooth paste. Blanch the

tomatoes and puree them.
Heat oil and ghee in a pan and add cinnamon,cloves and cardomom. Add

the ground onion paste and fry for some time. Then add the ginger,

garlic paste and fry for some time.
Then add the tomato puree. fry till the oil seperates and then add

turmeric, chilli, dhania and jeera powders.Grind the cashews into a

fine paste and add to the masala.
Add the milk , cover with a lid and cook in a slow flame till the

masalas are well cooked .
Chop the paneer into cubes or strips . Add this along with garam

masala powder, kasoori methi,salt and kitchen king masala . cook for

5 - 10 minutes or till the oil comes on top.
Garnish with finely chopped coriander leaves and serve hot with

parathas/roti/naan.

Poondu Kozhambu

Ingredients

- half a medium sized onion chopped
- 6 cloves of garlic whole
- two medium sized vine ripe tomatoes
- 1 and half tsp sambar powder
( Use 1 tsp chilli powder and half tsp dhaniya powder if you dont

have sambar powder )
- For tempering, 1 tsp cumin, half tsp mustard, half tsp fenugreek, 6

curry leaves
- 1/4 tsp turmeric
- Puree extracted from tamarind which is size of a lime
- salt to taste
- 2 tsp gingely oil (Gingely oil adds a special flavour)


Method
Heat the chatti, add oil and when the oil is hot, temper with cumin,

mustard, fenugreek and curry leaves

After the mustard splatters, add whole garlic cloves and saute for a

couple of minutes.

Add chopped onion and chopped tomato with a couple of minute

intervals.

Now add the sambar powder (or chillipowder & coriander powder),

turmeric and salt.

After all the water comes out from the tomato ( may be 5 minutes )

add the tamarind puree and continue to cook till the sauce thickens

and the garlic become soft.

Njoy over curd rice, dhal rice, plain rice or even chappathis and

idlis.

Kollu Rasam

Ingredients
1. 1 1/2 cups of tamarind pulp
2. 1 1/2 cups of the Kollu paruppu cooked water and chutney water.

(Do not clean out the blender when you are done with the chutney,

wash out the sticking bits of chutney with a little bit of water)
3. 2 Red chillies split and seeds removed
4. 1 tbsp of mashed onion (substitute with cut onions)
"mom: thatti pota nalla irukkum"
5. 2 pods of garlic mashed
6. 1 tomato roughly chopped (optional)
7. seasoning, mustard cumin,curry leaves

To Powder
1. 2tsp corriander seeds
2. 1tsp cumin
3. 1/4 tsp pepper (or per taste)
4. 1/4 tsp methi seeds
dry roast the above and make it into a powder. Use a coffee grinder.

Method:
Heat about a tsp oil/ghee in a pan and season with mustard, cumin

and curry leaves
Add the onions and saute followed by the garlic and red chillies.
Tomatoes should be added now and sauted till soft.
Reserve about a tsp of the powder and add the rest.
Now add the tamarind and paruppu water.
Let it boil till you see white forth and switch off heat

immediately. At this stage add the tsp of reserved powder for a great

aroma.

Kollu Chutney

Ingredients
1. 1 Cup of kollu paruppu cooked for 3 whistles. Add some extra

water, so you have enough of the paruppu water for the rasam. Drain

the water out into a separate
container and save. Leave a little bit of the water maybe 2-3 tbsp so

the chutney is not too solidy.

2. 1/4 onion chopped roughly
3. 4 pods garlic
4. 2 red chillies
5. 1 tsp corriander seeds
6. 1/4 tsp cumin
7. 1/4" piece tamarind

Method
Saute 2 thru 7 in a little bit of oil, and pour it over the paruppu

with salt.
Let it cool and blend roughly in a food processor or blender.

It should not be made into a smooth paste.