Egg Balls

Ingredients
4 egg (separate egg yolk & white)
milk 1-1/2 ltr.
sugar 1 cup
cardamom (optional)

Method
Take a non-stick deep casserole or Kadhai
Boil milk to 3/4 of the quantity.
While the milk is boiling, beat the egg white till frothy.
When you find the milk has reached to 3/4 of the quantity add sugar, cardamom.
Take a tablespoon of egg white froth and leave it to the boiling milk, go on doing till the froth is over.
Simultaneously keep on turning the froth that has been dropped in the milk.
Now beat the egg yolk slightly and pour the same in the milk (this helps to thicken the milk).
Let this cook for 5 more minutes and then cool it down. Keep it in the freezer.
This recipe if cooked properly gives you the taste of Ras Malai.

Egg Khima

Ingredients
6 eggs
1 small diced onion
1/2 teaspoon garlic
1/4 ginger
1 small diced tomato
1 green chilly

Method
Heat oil in pan and add onion, saute it til turns brown
Then add tomato, ginger, garlic and green chill cook it well for minute or so
Then add eggs one at time and stir the mixture on medium heat until egg is cooked.
Once the eggs are cooked add some salt and pepper for seasoning
Continue to break to egg in to kernel like particles.
Garnish with coriander leaves and serve with bread and hot sauce.
Hope you enjoy your egg khima

Egg Toast

Ingredients
2 eggs
1/2 glass milk
Sugar 2.5-3 table sps
Bread

Directions:
1. Beat the eggs,milk and sugar.
2. Dip bread in the mixture.
3. Take a frying pan and fry the bread soaked in egg until golden brown.
4. Take off fire and serve it hot.

Banana Erucherry

Ingredients:
6 raw bananas, peeled, cut into long pieces
8 curry leaves
1/2 tsp mustard seeds
2 red chillies
salt to taste
3 green chillies, sliced
2 cups coconut scrapings
1/2 tsp cumin seeds
1/4 tsp turmeric powder
2 tbsp coconut oil

Method:
1. Mix banana pieces with turmeric and salt and cook till soft.
2. Mash slightly.
3. Grind 1 cup coconut, 1 red chilli and cumin to a fine paste.
4. Add to banana mash. Reserve.
5. Heat oil.
6. Add mustard seeds, green chillies, curry leaves and red chilli pieces.
7. Add one cup coconut scrapings and fry till golden.
8. Add the banana mash and mix well.
9. Serve hot.

Kuzhal Puttu

Ingredients:
1 kg raw rice
1 cup coconut gratings
salt to taste
a little water

Method:
1. Clean and soak for 1 1/2 to 2 hours. Drain all the water, spread the rice on a cloth for water to get absorbed.
2. When rice is quite dry, powder it in the dry grinder or the mixi.
3. Sieve the flour, remove the grit, put this back again, grind and sieve.
4. Repeat the process till all the rice has been made into flour.
5. Take 2 cups of the sieved flour, lightly roast on a low flame. See that there are no lumps while roasting. Remove from fire, cool.
6. Add salt to 3 tbsp of water mix and add this to the flour and mix the flour to resemble bread crumbs. Keep this aside for half an hour.
7. Use a puttu kuzhal, fill it up with the mix like below.
8. Spead some coconut gratings at the base, put it some flour, coconut gratings and again flour. Repeat the process ending with coconut. Close the kuzhal and keep it in a vessel of boiling water. Cover the vessel and boil for a while till steam comes out of the kuzhal. Remove the kuzhal from boiling water.
9. Place the kuzhal on a plate, open both ends and with a stick or a ladle, gently push the cooked puttu out.
It will be cylindrical in shape. Cut this into thick slices.

Serve hot with kadalai curry or sugar and banana.

Plantain Chips

Ingredients
Raw (Green) Plantains
Oil
Salt
Water

Method
Mix salt with water to make a salt solution. Skin the plantains.
Boil the oil in a frying pan. Once the oil is boiling, slice the skinned plantains to about 1/16" thick, directly into the oil.
Control the heat so that the plantains are not burned.
Once the plantains are about half fried (the color starts to change), sprinkle the salt solution into the oil as needed.
Fry the plantains to a crispy stage. Remove the fried plantains from oil and drain them in paper towels.
Once the fried plantains are at room temperature, keep them in closed container.

Adhirasam

Ingredients:
• 1/2 kg Rice
• 300 gm Jaggery
• Oil for frying

Method:
• Soak rice in water for half an hour.
• Spread it on a large cloth or newspaper for half an hour.
• When it is three fourth dried, put it in a mixie and powder it.
• Dissolve jaggery in minimum water and mix well.
• Put this on heat.
• Cook it until the jaggery syrup becomes thick like a paste.
• Combine this syrup with the powdered rice and mix well to make dough.
• Cover it and leave it for about 8 hours.
• Take 2 cups of oil and heat it.
• Make a ball of out of the dough on a plastic sheet and flatten it by hand.
• Fry in oil until it becomes golden brown on both sides.

Kara Thenkuzhal

Ingredients

Raw rice - 4 cups
Tur dal - 1/2 cup
Urad dal - 1/2 cup
Cumin seeds - 25 gms
Chilli powder - 3 tablespoons
Asafetida powder - 2 teaspoons
Butter - 100 gms
Table salt - to taste
Oil - for frying

Method:

Wash and clean the rice well.
Let it out to dry and once it has dried completely, powder it nicely.
Fry the pulses orange, powder them and allow them to cool.
Mix the powdered rice, powdered pulses, cumin seeds, asafetida powder, chilli powder, butter and salt together, without adding water.
Take a little of this mixture, add water to it to get a dough like consistency.
Heat oil in a kadai. Test how hot it is by dropping a pinch of dough into it - if it sinks, the oil hasn't become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready.
Take some of the dough and pass it through the special thenkuzhal strainer and deep fry till it turns golden brown. Keep flipping the sides till the thenkuzhal is done.
Store in an air tight container.

Butter Murukku

Ingredients
Rice flour - 2 cups
Urad dal - 1/2 cup
Unsalted butter - 3 tsp
Sesame seeds - 1 tsp
Cumin seeds - 1 tsp
Hing - 1 pinch
Refined oil as required
Salt to taste

Method
1. In a heavy bottomed pan, fry Urad dal till light brown and let it cool.
2. Grind it into a fine powder.
3. To this add the rice flour & the rest of the ingredients except butter.
4. Melt the butter and add it to the dry ingredients.
5. Mix it well & mould it into a dough.
6. (Make sure it has the right consistency to pass through the murukku pressure).
7. With the help of a murukku presser/mould, fry it in a deep pan of heated oil, until they are golden brown in colour.
8. Drain them in a paper towel to remove excess oil, let them cool.
9. Store in an air tight container.
10. Enjoy crispyand tasty homemade butter murukku.
11. Everyone at your home will love it.

Tomato Rasam

Ingredients:

3-4 tbsp. Red Gram Daal
4 large tomatoes (finely chopped)
1/2 tsp. Garlic paste
1-inch piece of ginger (finely chopped)
21/2 cups water
1tsp Garlic grated
1 or 2 green chilies finely chopped
Coriander leaves finely chopped
Salt to taste chili or pepper powder to taste.
1/2tsp. turmeric powder
1tsp. mustard seeds
1tsp. cumin seeds
1-2 whole dried red chili (halved)
A pinch asafetida
Few curry leaves
2tbsp. oil

Method:

* Pick, wash and pressure cook the daal and keep side.
* Heat 2 tbsp. oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida.
* When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies.
* Add salt, chili & turmeric powder and a cup of water.
* Simmer for 5-6 minutes and add the cooked daal and 11/2 cup of water and bring to boil.
* Serve hot garnished with coriander leaves.

Pudina Rasam

Ingredients:

Pudina Leaves
Cumin Seeds
Green Chilli
Tur Dal - 1/4th cup
Salte to taste
Water as required
Lemon Juice as needed
Pepper - optional
Coriander Leaves - optional

Method:

Separate Pudina leaves from the stock and wash it.
Fry the pudina leaves without oil in a nonstick pan along with few cumin seeds for 2 minutes.
After it cools put it in a mixer along with one green chilli.
Keep aside.
Pressure cook Tur Dal with four times water.
Now mix pudina paste, salt and bring to a boil.
Then squeese some lemon juice as per your taste
You can also add pepper to make it spicy.
Garnish with coriander leaves

Drumstick Rasam

Ingredients

1-2 Drumsticks, tender and fleshy ones
1 Tomato, quatered
1/4 cup Tur dal
a lemon sized ball of Tamarind or 1 tsp tamarind paste
1 tbsp Rasam Powder
Salt to taste
1/4 tsp Turmeric powder
1/4 tsp Mustard seeds
1/4 tsp Jeera seeds
1-2 Red Chillies (dried)
a pinch of Hing
a few Curry Leaves (kadipatta)
Oil or Ghee for frying
A few Coriander leaves, chopped fine

Method:

Pressure cook the tur dal till it's soft (3-4 whistles)
Soak the tamarind in 4 cups water and strain the juice
Pour this juice in a vessel and add the tomatoes, turmeric powder, rasam powder and salt. Keep on gas in medium flame.
Boil the drumsticks seperately till cooked.
Remove the insides of the drumsticks and put it in the tamarind water mixture.
Bring the whole mixture to a boil.
Add the tur dal and boil on medium flame for 5-6 mins.
Season with mustard, jeera, hing, red chillies, curry leaves & ghee (you can season in oil also).
Garnish with coriander leaves and lemon juice, serve hot with rice.

Sweet Pongal

Ingredients

Moong dhal - 1/2 cup.
Rice - 1/2 cup.
Milk
Coconut
cashew
jaggery
raisins (khish-mish - dry grapes)
cardamom
ghee.

Fry the moong dhal (before washing) till it becomes little light brown (it
will start smelling). Then soak rice and dhal separately for 10 minutes.
Thoroghly wash and keep it in cooker with the right water (lesser is o.k)and
cook it seperately (in two different containers). Meanwhile cut coconut in
very small pieces and fry in ghee. Fry cashew and raisins also separately.
Break the jagerry and put in water (very little) and make a syrup. This is
done because sometimes jagerry has mud and stones. After we make the syrup
strain it through tea strainer. Put the rice and dhal in a big vessel and
add milk (may be one cup) and cook it till all the milk gets absorbed. Add
jaggery syrup and again cook till even it gets absorbed. Add three big table
spoons of ghee, powdered cardamon and cook again for a while. Add fried
coconut, cashews and raisins.

Rava Pongal

Ingredients

Rava 1 cup
moong dal 1/3 cup
water 4 1/2 cup
salt 3/4 tsp
cashews 1 tsp(broken)
ghee 4 tbs
curry leaves
ginger 1/2 tsp
peppercorn 1 tsp
cumin seeds 1/2 tsp

Method:

1. In a dry pan add rava and fry it till raw smell goes off.
2. Remove it from the pan and keep aside.
3. To the pan, add 2 tsp of ghee and fry peppercorn and cumin for 2 mins at medium heat.
4. Grind this to a powder and keep aside.
5. Add the remaining ghee and fry cashews, curryleaves, ginger and keep aside.
6. In a thick vessel add moong dal and fry till it smells or golden brown.
7. Add 1 1/2 cup of water to dal and 1/2 cook.
8. In a cooker place a vessel containing remaining water, rava and the seasoning mixture.
9. Bring to boil and stir the mixture.
10. Add weight and cook it for 8-10 mins.
11. Add ghee when it is removed from the stove.
12. Eat it with coconut chutney.

Paal Pongal

Ingredients:
1 cup of Raw Rice
2 cups of Milk
2 cups Water
Salt to Taste

Method:
Boil Water in a pot and add Rice when water boils.
Add milk to this when rice is half cooked.
Add salt to taste (add little less salt than you add normally) and stir well.
Stop cooking after the rice is fully cooked and the mixture is 90% Solid.

This rice can be had with any curry or simply with jagerry and banana

Green Tomato Pickle

Ingredients
250 gms. firm green tomatoes
1 large hard apple, peeled, cored, diced
1 large onion finely chopped
1 tsp. fresh mint leaves finely chopped
10-12 long hot green chillies, chopped
1/4 cup white vinegar
1/4tsp. cinnamon-clove powder
2 tbsp. sugar
1/2 tsp. salt
1 tbsp. oil

Method
Heat oil in a heavy pan, add onions, stir.
Add 1 tbsp. Vinegar, simmer till onions are transparent.
Add tomatoes, apples, cook till mixture is mushy.
Add all other ingredients, allow sugar to dissolve.
Simmer till thick, and there is no water residue.
Pour into sterile jar, cool and seal.

Green Pepper Pickles

Ingredients
green pepper - 250 gm
lemon - 5
turmeric powder - a pinch
asafoetida powder - a pinch
mustard seeds -1 tsp
salt to taste
cooking oil - 4 tbsp

Method
First of all keep a clean and dry container ready.
Clean the green pepper thoroughly and pat them dry with a clean cloth.
Then, transfer them into the container.
Add lemon juice over them such that they are fully immersed in the juice.
Heat oil in a kadai, add mustards seeds, asafoetida powder and turmeric powder and pour it over the pepper and mix well.
Keep it aside for a week and use it with a dry spoon.

Bitter Gourd Pickle

Ingredients
1/4 kg bitter gourd (small variety)
2 tbsp saunf (aniseed)
2 tbsp red chilli powder
1 tsp asafoetida
salt to taste
1 tbsp turmeric powder
2 tbsp dried mango powder
1/4 tsp citric acid
1/4 garam masala
1 tbsp coarsely crushed coriander seeds
2 tbsp coarsely crushed mustard seeds
250 gm oil

Method
Peel and apply turmeric and salt to bitter gourds.
Keep aside for 1/2 hour.
Put them in boiling water with the citric acid.
Boil for 5-7 minutes. Remove from water and wipe dry.
Heat half the oil, add asafoetida, saunf, coriander seeds.
Remove from fire. Add all the masalas and mix well.
Cool and fill in the gourds. Tie them up securely with string.
Arrange them in a glass or pickle jar. Heat remaining oil a little.
Add a few pinches citric acid and 1/3 tsp salt. Pour over the gourds.
Allow to tenderise for 3-4 days more. Remove string before serving.

Green Chilli Pickle

Ingredients:
1 kg green chillies - chopped
1 cup salt
1/2 kg mustard oil
1 tbsp red chilli powder
1 tbsp turmeric powder
200 gm ginger - finely ground
250 gm garlic - finely ground
100 gm cumin seeds - roasted and ground
200 gm large mustard seeds - roasted and ground
1 cup sugar
200 gm tamarind
3 cups of white vinegar

Method:

Marinate the chillies in salt for at least two hours.
Soak the tamarind in the vinegar for at least two hours and extract the pulp.
In a large vessel heat the mustard oil and add red chilli powder and turmeric powder.
Add the ginger and garlic and mix well. Continue stirring for some time.
Mix in the cumin powder and mustard powder.
Pour the tamarind-vinegar pulp and mix well.
Add sugar and cook on low heat for some time.
Now add the chillies and cook for 10-15 minutes on low heat till the oil seperates.
Serve.

Mixed Vegetable Pickle

Ingredients:
2 - carrots
2 - raw mangoes
50 g - green chillies
2 - karelas (bittergourd)
5 - lemons
50 g - fresh ginger
3 tsp - red chilly powder
2 tsp - mustard (rai) powder
1 tsp - hing
1 tsp - turmeric powder
3 tbsp - oil
salt to taste

Method

Slice the vegetables into small pieces (de-seed karela).
In a jar, add the veggies, chilly powder, turmeric, mustard, hing, salt and two lemons cut into small pieces. Mix well.
Heat oil and when cool, add to the pickle mix.
Then add the juice of the other three lemons and mix well.
The pickle is ready the next day and can be preserved for 10 to 15 days.

Ginger Pickle

Ingredients:
2 cups ginger-shredded fine
1/2 cup sugar
2 tbsp salt to taste
1/4 cup lemon juice
1 tbsp chilli powder or to taste
1 tsp asafoetida powder

Method:
Mix all the ingredients and cook over high heat.

When it comes to a boil, lower the heat and simmer for a minute or so.

Store in a clean jar.

Lemon Sevai

Ingredients:
2 cups prepared sevai
1 - 1 1/2 tbsp bengalgram dal (chana dal)
juice of one large lemon
2 tbsp gingely oil
1 tbsp chopped coriander
salt to taste

Seasoning:
1/2 tsp mustard seeds
a pinch of asafoetida
1-2 red chillies, broken
2 green chillies, slit
2 sprigs curry leaves
large pinch of turmeric powder

Method:
1. Soak bengal gram dal for 1/2 hour and when soft, strain all the water, set aside.

2. Take out juice of the lemon, add salt, mix. Keep sevai on a plate.

3. Heat oil, add seasonings given in that order. When done, add soaked gram dal, stir fry till all the water us absorbed and the dal has turned soft. Remove from fire. Pour onto sevai.

4. Add lime juice, chopped coriander and mix thoroughly, but lightly (use a fork for this).

5. Serve with coconut chutney.

Coconut Sevai

Ingredients:
2 cups prepared sevai
1/2 - 1 cup coconut gratings
1 tbsp blackgram dal (urad dal)
1 tbsp gingely oil
1/2 - 1 tbsp ghee
4-6 cashew nuts (broken into small pieces)
1 tbsp chopped coriander
salt to taste

Seasoning:
1/2 tsp mustard seeds
large pinch of asafoetida
1-2 red chillies, broken into 2-3 pieces each
1-2 green chillies, slit
1-2 sprigs curry leaves

Method:
1. Soak blackgram dal in some water for about 1/2 hour; strain all the water and set aside.

2. Heat oil - ghee together, fry cashew nut pieces to a golden brown, remove and set aside.

3. Add seasonings in the order given; when mustard is done add soaked dal and stir on low heat till it turns light brown in colour and all the water has been absorbed.

4. Add coconut gratings, pinch of salt (or more to taste) and stir fry on low heat till gratings turn light brown in colour.

5. Remove kadai from fire, add sevai, fried cashew nuts and chopped coriander, mix all of it lightly and thoroughly.

6. Serve hot with curry leaf chutney.

Ellu Sevai

Ingredients:
2 cups prepared sevai
1 tbsp ghee
4 tbsp ellu (sesame seeds)
1/2 cup powdered jaggery

Method:
1. Clean and dry, roast ellu in a kadai on medium heat, stirring all the time. When all the seeds have crackled and it is done, remove from the fire, put on a plate to cool.
2. When sesame seeds is sufficiently cooled, put it in the dry grinder of the mixie, run it 1-2 times. Add jaggery, run for sometime till both are well blended. Thi is ellu podi. Remove from the mixie.
3. Put the prepared sevai on a plate, add the prepared powder. Heat ghee, pour on top of this and mix all of it lightly using only the tips of your fingers.

Badam Burfi

Ingredients:
Badam-1cup
Sugar-11/4 cup
ghee-1/4 cup or 5tbspn
milk-1/4 cup

Method:
Soak badam in hot water and peel the skin. Grind it to fine paste along with 1/4 cup milk. Take a pan and dissolve the sugar and allow it to boil. The melted sugar should be of sticky consistency, that is when you touch it with your hand it should form a single thread.

Now add the badam paste to it and keep stirring it. once the raw smell of the badam disappears now add the ghee spoon by spoon. Mean while, take a foil and rolling pin and grease it with ghee. When the mixture separates from the pan remove from the heat and put the mixture into the foil and roll it flat for about 1 inch thickness. Cut it into diamond shape and allow it to cool.

Cashew Nut Burfi

Ingredients:
Cashew Nuts – 2 cups
Sugar – 2 cups
Ghee – ½ cup
Kewra Essence – few drops
Saffron - few strings

Method:
Soak cashew nuts in water for 4 hours and grind into a thick paste.

Add ½ cup water to the sugar and make a thick syrup. Add the ground cashew paste and stir continuously on a low flame. Add ghee in between while stirring. When it leaves the sides of the vessel, add kewra essence, saffron and mix well. Switch off the stove. When it is luke warm mix by your hand and make a dough (like chapati dough) and put it on a greased rolling board. Grease the rolling pin also and quickly roll it ¼” thick big circle (like making chapati). When it is cool cut it into diamond shaped pieces.

Groundnut Burfi

Ingredients:
250 gms groundnuts, roasted and coarsely powdered
250 gms sugar
1 cup water
50 gms coconut powder
a few green cardamoms, powdered
1 tbsp ghee

Method:
1. In a pan, heat the sugar and water to make a 1-string syrup.
2. Add groundnut powder, coconut powder and ghee along with the cardamom powder.
3. Stir till the mixture leaves the side of the pan.
4. Grease a thali with ghee and spread the mixture.
5. Cut into burfis while the mixture is still hot.

Keerai Pakoda

Ingredients:

Chopped greens (any type of Keerai) – 1 cup
Besan flour – 2 cups
Rice flour – ½ cup
Curd – 2 tablespoon
Big Onion - 1
Ginger – a small piece
Garlic flakes – 4 Nos
Green chillies – 4 Nos
Salt – as per taste
Oil – for deep frying

Method:

Chop onion, green chillies, ginger and garlic finely.
Mix besan, rice flour, curd, chopped ginger and garlic, green chillies and salt. Add little water and make a dough. Keep it for half-an-hour. Then add chopped onion and keerai to the dough and mix well.
Heat oil in a kadai and take out a lump of the dough and drop it in small portions. Fry till it become golden brown and crisp.
Remove it and put it on a paper towel to absorb the excess oil on it.

Cauliflower Pakoda

Ingredients:
1 cauliflower cut into small florets
2 cups besan
1/2 tsp ginger and 1 tbsp dhania (ground together)
salt to taste
1 onion, chopped
3 chillies, cut finely
1/2 tsp Red chilli powder
1/2 tsp garam masala
1/2 tsp Cumin seeds
Few Chopped coriander leaves
oil for frying


Instructions:
1. Mix everything in a bowl and add little water and beat the mixture to form a thin and smooth batter.
2. Heat oil in a deep frying pan.
3. Dip the cauliflower pieces into the batter and deep fry on medium heat until golden brown.

Onion Pakoda

Ingredients:
Kadalai Maavu (Besan) 1 cup
Green Chillies 2 finely chopped
Rice flour 1 tsp
Rawa 1 tsp
Onion lengthly chopped 1 cup
Ghee 2 tsp
Salt to taste
Red Chilli Powder to taste
Coriander and Curry Leaves
Pinch of soda (optional)
Oil for deep frying
Water to knead.

Method:
1. In a mixing bowl, put Onion slices, Chopped Green Chillies, Coriander and Curry Leaves, Salt, Soda and Ghee.
2. Mix everything with hand and leave it aside for about 20 minutes.
3. Now, add Besan, Rice Flour, Rawa and mix thoroughly.
4. Need be, sprinkle some water.
5. Heat Oil in a kadai, roughly make small fritters and deep fry in oil.
6. Drain out excess oil and store in an air tight container.

Mixture

Ingredients:

Besan flour 3 cups
Rice flour – 3 cups
Butter – 3 teaspoon
Salt – 3 teaspoon (or as per taste)
Aval (Poha) – Half cup
Chutney dhal – Half cup
Ground nut – Half cup
Cashew Nuts – Half cup (fried in little ghee)
Red chillies – 4
Curry leaves – four strings
Oil for frying

Method:

Heat Oil in a big kadai. First mix one cup besan and one cup rice flour with little salt and make a batter like dosa batter. Using Boondi ladle, pour this batter little by little through the holed boondi lader. Fry the boondies till crisp. Strain it and keep aside. Finish all the batter and make boondi.

Then mix the remaining flour with butter and salt. Make a stiff dough by adding water little by little. Using different Murukku plates like omapodi, ribbon pakoda, star plate, make murukkus and fry till crisp. Finish all the dough like this. Finally fry the poha (put a handful at a time) in the hot oil and remove it. Now put the curry leaves with the stem and remove it.

In a separate kadai, dry fry the chillies with one teaspoon salt. (Do not add any oil). Cool it and powder it nicely.

Now you have to mix everything. Take a big vessel and put the boondies, crush the Murukkus and add. Add fried poha, cashew nut, chutney dhal and ground nut. Add powdered chilli and salt along with fried curry leaves. Mix thoroughly,. Store it in an air tight container

Masala Thattai

Ingredients:
2 cuprs boiled rice (or 2 cups boiled rice rava)
1/2 cup bengalgram flour (besan)
1/2 cup roasted blackgram flour
1 tsp. each sesame seeds (til) or Cumin seems (jeera)
3 tbsp hot oil for mixing
Oil for frying

Grind to paste:
3-4 cloves garlic
6-8 green chillies
2 sprigs curry leaves
2 tbsp grated coconut
Salt to taste

Add to dough:
1 tbsp chopped coriander
1/2 tsp roughly powdered pepper
1/2 tsp chilly powder (opt)

Method:
1. If you are using boiled rice, soak for atleast 2-3 hrs before grinding. Strain all the water and then grind to paste.
If you using rice rava, soak for an hour or so. Then squeeze all the water, set aside. Grind the rava to a thick paste, sprinkling, if necessary some of the water set aside.

2. Put ground paste into a mixing bowl. Add all the ingredients (rice, bengalgram flour, roaster blackgram flour, sesame seeds or cumin seeds) except oil, along with the ground masala paste, pepper, chilly powder and chopped coriander. Heat 3 tbsp oil and pour over the ingredients and mix all of it to a soft smooth dough, cover, set aside.

3. Take lemon-sized balls of the dough amd with greased fingers spread the ball into a thickish puri (thattai). Poke holes in the thattai. Place them on a clean muslin cloth. Make 6-8 thattais at a time.

4. Heat oil, fry thattais to a golden brown and crisp on medium heat, turning over, frying both sides.

Kara Boondhi

Ingredients:
Gram flour - 2 cups
Rice flour - 4 tbsp
Chilly powder - 1 tbsp
Asafoetida powder - 2 tbsp
Butter - 100 gm
Curry leaves - A few
Cashew nuts - 15 - 20 nos
Salt - As reqd
Oil for frying


Method:

Mix together gram flour, rice flour, a pinch of salt and a little water.
Pass them through the special boondhi strainer and deep fry in oil till it turns golden brown.
Heat 1 tbsp of oil in a pan.
Add curry leaves and cashew nuts and fry for a minute.
Add these along with salt, asafoetida powder and chilly powder to the boondhis and mix well.

Seeval

Ingredients:
Maida - 1 cup
Vanaspathi - 2 tblsp
Cooking soda - a pinch
Salt - 3/4 tsp
Chilli powder - 1/2 tsp
White sesame seeds - 1 1/2 tsp

Method:
1. Rub vanaspati with a pinch of soda on a flat plate till it becomes frothy.
2. Add maida, salt, chilli powder and mix well with hands till vanaspathi blends with the flour.
3. Mix in sesame seeds. Sprinkle water and knead like chappathi dough.
4. Divide into 4 balls.
5. Roll it out like a thin chappathi. Prick with a fork on top.
6. Cut into small squares with a sharp knife.
7. Deep fry in hot oil till crisp and golden.

Store it in air tight container.

Thattai

Ingredients

Raw rice - 4 cups
Urad dal - ½ cup
Asafetida powder - 2 tablespoons
Grated Coconut - 1 cup
chilli Powder - 1½ tablespoons
Gram - 2 tablespoons
Salt - to taste
Butter - 100 gms
Oil - for frying

Method

Wash and clean the rice well. Let it out to dry and once it has dried completely, powder it nicely. Fry the urad dal orange and powder it and keep it aside. Let the gram soak in water for one hour.

Take the rice flour, urad dal flour, soaked gram, grated coconut, asafetida powder, salt, butter and mix well.

Heat oil in a kadai. Test how hot it is by dropping a pinch of dough into it - if it sinks, the oil hasn't become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready.

Take a small sized ball of the dough and flatten it and make it into a circular shape. Drop it gently into the hot oil and fry golden brown. Keep flipping the sides till the thattai is done.

Store in an air tight container.

Poondu Karasev

Garlic/Poondu Karasev
Ingredients:
Bengal gram flour - 2 1/2 cups
Rice flour - 1 cup
Pure ghee - 1 tsp
Cooking soda - a pinch
Powdered salt - 1 1/2 to 2 tsps
Oil for deep frying

Grind to smooth paste:
Long red chillies - 10
Garlic - 3 flakes
Black pepper - 1 tsp

Method:
1. Sieve bengal gram flour, rice flour together.
2. Add salt and mix it in a bowl.
3. Rub ghee and soda together till frothy on a flat plate.
4. Add this to the flour and mix well till it blends properly.
5. Mix ground paste with this and divide the flour into 3 parts.
6. Sprinkle water to each portion separately to prepare dough just before frying.
7. Take a handful of dough. Using the karasev ladle rub the dough with hands on top of the ladle by keeping it directly on hot oil, so that long pieces of dough falls into the hot oil.
8. Turn once or twice in the oil and fry till crisp.

Corn Sundal

Ingredients:

Fresh Corn Cob - 2 Nos
Carrot - 1 No
Tomato - 1
Fresh coconut gratings - 4 tablespoons
Green Chillies - 4 Nos
Curry leaves - few
Oil - 1 teaspoon
Mustard - 1/2 teaspoon
Urad Dhal - 1 teaspoon
Asafotida Powder - a pinch
Lemon juice - 1/2 teaspoon
Salt - 1 teaspoon or as per taste

Method:

Cut the corn cobs into two and put in a pressure cooker along a pinch of salt and cook for two to three whistles. When it is cooled, remove the corn kernels from the cob.

Slit the green chillies into four lengthwise. Scrap the skin from carrot and grate it. Chop curry leaves into tiny pieces. Cut tomato lengthwise into thin strips. Use only skin portion and remove the inner seed portion. Or use cherry tomato.

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 dhal turns light brown. Add slit green chillies and curry leaves. Stir it. Add grated carrot. Stir fry for one to two minutes. Now Add cooked corn and mix well. Then add salt and coconut gratings, tomato pieces, lemon juice and mix everything well and remove immediately.

Pattani Sundal

Ingredients:
1/2 kg dried green peas
1 1/2 tsp. turmeric powder
1/2 coconut (grated)
Salt to taste
1 tsp. mustard seeds
3 red chillies (broken)
1/2 tsp. asafoetida powder
6 green chillies (chopped)
3 sprigs of curry leaves (chopped)
3 tbsp. of oil

Method:

Clean, wash and soak green-peas overnight.
Pressure cook along with turmeric powder till very soft.
Heat oil and add mustard seeds, red chillies and asafoetida powder.
When brown, add green chillies and curry leaves.
Fry for a minute and add boiled green peas and salt. Cook on a low flame till dry.
Add grated coconut.

Kadalai Paruppu Masala Sundal

Ingredients:
1 cup bengal gram dal (chana dal)
1-2 green chillies, cut
1/2 inch piece ginger, chopped
2 tbsp coconut gratings
a few cashew nuts (optional), broken into small pieces
1 large onion chopped
1 tbsp chopped coriander
1 tbsp gingely oil
salt to taste

Fry in 1 tsp oil and powder
2-3 cloves
1-2 cardamoms
1/2 inch piece cinnamon
1 tsp poppy seeds (khus khus)
1 tsp aniseeds (saunf)

Seasoning
1/2 tsp mustard seeds
1-2 red chillies, broken
a large pinch of asafoetida
2 sprigs curry leaves

Method:
1. Cook dal in a pressure cooker with some salt. When cool, remove from cooker, strain the excess water, set aside.
2. Heat oil, fry cashew nut pieces, remove, set aside. Add all the seasoning and when done add green chillies, ginger and onions. Fry till onions are lightly browned.
3. Add cooked dal, coconut gratings and masala powder, stir fry 1-2 minutes to remove any moisture.
4. Add chopped coriander and fried cashew nuts, mix. If desired, some lime juice maybe added before serving.

Groundnut Sundal

Ingredients:

Groundnut – 2 cups
Salt – 1 tea spoon
Water – to boil
Coconut Grated – 1/3 cup
Curry Leaves – 5 chopped
Oil – ½ tea spoon
Mustard Seeds – ½ tea spoon
Red Chilli – 2 or 3
Cumin Seeds – 1 tea spoon
Asafetida – A pinch

Process

1. Boil the Groundnut with adding salt in cooker for 3-5 whistles depending on the cooker. Same number of whistles as rice
2. Once the cooker open, remove the excess water from the groundnut and spread it on a plate
3. Heat oil in a pan and add mustard seeds
4. Once the mustard seeds start to crack, add cumin seeds, curry leaves and red chilli.
5. After 15 seconds, add the groundnut and mix well
6. Add Asafetida mix well
7. Once mixed well, add coconut and remove from heat
8. Transfer to the serving bowl and now the sundal is ready to be served.

Thenga Manga Pattani Sundal

Ingredients:
Dried White Peas - 1 cup

To grind:
Green Chilli - 1
Fresh Ginger - a small piece
Coconut gratings - 2 tablespoons

For seasoning:
Oil - 1 teaspoon
Mustard - 1/2 teaspoon
Urad dhal - 1 teaspoon
Asafotida - a pinch
Red Chilli - 1
Curry leaves - few
Salt - 1 teaspoon or as per taste

For garnishing:
Green Mango - grated - 1 or 2 tablespoon
Coconut pieces (cut into small pieces)- 1 tablespoon

Method:

Soak Pattani in water for atleast 8 hours. Pressure cook along with a pinch of salt for five to six whistles. Drain the excess water and keep aside.
Grind coconut, green chilli and ginger to a fine paste.
In a kadai put the oil and when it is hot add mustard. When it pops up, add urad dhal, red chilli broken into pieces along with asafotida powder and curry leaves. Fry for a while. Add cooked gram. Mix well. Add a pinch of salt and coconut paste and mix once again and remove.
Garnish with grated mango and coconut pieces

Kondaikadalai Sundal

Ingredients:
1/2 kg Black channa
1 1/2 tsp. turmeric powder
1/2 coconut (grated)
Salt to taste
1 tsp. mustard seeds
3 red chillies (broken)
1/2 tsp. asafoetida powder
6 green chillies (chopped)
3 sprigs curry leaves (chopped)
3 tbsp. of oil

Method:

Clean, wash and soak channa overnight.
Pressure cook along with turmeric powder till it turns very soft.
Heat oil and add mustard seeds, red chillies and asafoetida powder.
When brown, add green chillies and curry leaves.
Fry for a minute and add boiled channa and salt.
Cook on a low flame till dry.
Add grated coconut.
Mix well and serve.

Poli

Ingrediants
Preparation of Poornam
Boil gram-dal until half-cooked and drain the water.
Add jaggery, grated coconut, cardomom and grind.
Make it thick by heating in low heat for a little while.
Make this into round balls.

Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil and pat it on a plastic sheet into round flat shape.place a ball of poornam on it, mix well and pat it again.Heat a griddle, put the poli and add a spoon of ghee around it.

Turn over until both sides are cooked well.

Coconut Poli

Ingredients

* Maida : 1 ½ cups
* Grated coconut : 2 cups
* Jaggery : 1 ½ cups
* Semolina (roasted) : 1 tsp
* Cardamom powder : 2 tsp
* Cashew : 10
* Ghee : 2 tbsp
* Oil : ¼ cup
* Turmeric Powder : ¼ tsp

Method

Take maida, turmeric powder, 1 tbsp oil and mix with water till it forms a dough.
Set aside. Add 1/4 cup of water to jaggery and heat it on a stove.
When the jaggery melts, strain it. Grind grated coconut and cashew.
Add jaggery water to the ground paste along with cardamom powder and stir fry in a pan till the mixture is dry.
Add roasted semolina and remove from the stove.
When cool, make small balls.
Take a small ball of maida dough, make it into a cup.
Place the coconut ball into the cup and close it.
Take a small plantain leaf and smear some oil.
Place the ball on the leaf and spread it into a circle using the tip of the fingers.
Place a pan on the fire. When it is heated, put the flattened poli.
Keep the stove on medium flame.
In a few seconds the leaf can be removed.
Flip the poli add oil and ghee mixture around the sides.
Remove when cooked.

Sweet Poli

Ingredients:

Bengal Gram Dhal - 1 cup
Powdered Jaggery - 1 cup
Maida - 1 cup
Turmeric Powder - a pinch
Ghee - 5 tbs
Grated Coconut - 3/4 cup
Cardamon – 2
A pinch of salt

Method:

Soak Bengal gram dhal in water for about two to three hours.
Cook the Dhal in water till soft, but not mushy. Drain the excess water.
Grind the dhal along with jaggery, coconut and cardamom to a fine paste.
Heat up a heavy bottomed pan and add this mixture to it and stir over a medium flame till the mixture is solid. Let it cool.
Mix maida, salt and turmeric powder and make a soft dough using water little by little.
Take a plastic sheet or foil, flatten out small ball sized quantity of the maida dough.
Place a smaller sized ball of the sweet filling and cover it completely using the flattened maida dough.
Cover with another plastic sheet.
Roll it round using a rolling pin.
Heat up a tawa and when it is hot place the poli and pour a teaspoon of ghee all around and cook.

Brinjal Curry

Ingredients
Medium size brinjals -8 (not round ones)
Ginger -2inches
coriander-equal to ginger
tamarind juice( thick) -1 t.sp.
turmuric powder-1/2 t.sp.
chana dal--1 t.sp
Urud dal-1 t.sp
mustard seeds-1/2 t.sp
cumin seeds-1/2 t.sp
oil-4 t.sp.s
green chiilies 5
red chillies -3(cut into pieces)
salt to taste

Method:
1.First make a paste of green chillies, ginger, coriander leaves nicely.
2.Cut the brinjals into 2 inch pieces.
3.Heat oil in a thick bottom pan. Put chana dal, urud dal, cumin seeds, mustard seeds. Allow to splutter. Add red chillies and fry nicely.
4.Put the brinjal pieces, salt and turmuric.
5.Fry them for a while and cover the pan, with a plate. Put some water in the plate.
6.After the brinjals are half cooked, put the tamarind juice, ginger-coriander paste in the brinjal pieces and mix well.
7.Close the pan again, but stir it frequently.
8.After 5 or 6 minutes, the curry is ready.
9.Sprinkle the coriander leaves and serve.
10.Tastes good with white rice and ghee.

Brinjal Theeyal

Ingredients
Small Brinjal - 4 nos.
Red Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Turmeric Powder - tsp
Tamarind - small piece
Mustard Seeds - 1 tsp
Grated Coconut - cup
Methi Seeds - tsp
Onion - 2 medium
Curry Leaves - few
Coconut Oil - 2 tbsp
Salt to taste

Method
Cut the brinjals into small cubes and boil it with salt.
In a pan fry the methi seeds and grated coconut with tbsp oil.
Then make a paste of this. in another pan add oil, mustard seeds and curry leaves and saute.
Add red chili, turmeric powder and coriander powder to the above.
To this add the boiled brinjal and mix well next, pour the tamarind water to this and then add coconut paste.
Mix well till dry and serve hot.

Masala Brinjal

Ingredients for Curried eggplant :
500 gm brinjals
3 tbsp oil
1 tsp mustard seeds
1 sprig curry leaf
salt to taste
1/4 tsp turmeric powder
a lemon-sized piece of tamarind

Roast in tsp oil and powder
2 tbsp sesame seeds
1 tbsp gram dal
1 tbsp coriander seeds
4 dried red chillies
1/4 tsp asafoetida

Method:
1. Wash and cut the brinjals into fours. Extract the pulp from the tamarind by boiling it in some water and then squeezing.
2. Heat the oil, and add the mustard and curry leaf. When done, add the brinjals and turmeric, and fry on a low fire. Sprinkle a little water, cover the vessel and cook on low heat until the brinjals turn soft.
3. Add the tamarind extract, salt and cook for some more time until almost all the water has evaporated. Add the masala powder and stir for a few minutes. Remove and serve hot.

Cabbage Poriyal

Ingredients:

Cabbage - one small size or one medium size cut piece
Bengal Gram Dhal - 2 tablespoons
Coconut gratings - 1 tablespoon
Onion - 1 medium size
Green Chillies - 2 or 3 depending on the size
Curry leaves - few
Oil - 2 teaspoon
Mustard - 1/2 teaspoon
Urad dhal - 1 teaspoon
Salt – ½ teaspoon or as per taste

Method:

Cut the cabbage into fine bits. Chop the onion, curry leaves and green chillies.

Cook the bengal gram dhal along with a pinch of turmeric powder till soft and drain the excess water.

In a kadai put the oil and when it is hot add mustard. When it pops up, add urad dhal and fry till it turns light brown. Then add chopped onion, green chillies and curry leaves and fry for two minutes. Add cabbage and mix well. Cover with a lid and cook on low flame. No need to add water. Stir now and then till it is cooked. Now add the cooked dhal along with salt and stir for few seconds. Then add coconut gratings and mix well.

Cabbage Dosa

Ingredients
Cabbage - 1/4 kg
(shredded)
Raw rice(pachari) - 1/4 kg
Grated coconut - 1/2 cup
Chilly powder - 2 tsp
Turmeric powder - 1/4 tsp
Asafoetida(Kayam) - 1/4 tsp
Salt - As reqd
Oil for applying on the tawa

Preparation Method
1)Boil the shredded cabbage.

2)Soak rice for 2 hours and grind it.

3)Add the cooked cabbage, coconut, chilly powder, turmeric powder, asafoetida and salt. Mix well.

4)Make dosas instantly.

:- The batter should be poured a bit thick.

5)Apply oil on the sides and cover the pan and cook your dosa

Cabbage Rice

Ingredients:
2 cups rice
1 cabbage, chopped
4 greenchillies
Salt and turmeric as required

For powder(Fry below ingredients and make powder):
3 tsp chanadal
2 tsp urad dal
4 redchillies
3 tsp dry coconut powder
1 tsp cumin
1/2 tsp coriander seeds
Garlic pieces
salt.

Method:
1. Cook rice.
2. Heat oil in a pan and add green chillies, fry it then add cabbage and salt and turmeric and fry it.
3. Now add the rice and fry for 2-3 minutes and remove from heat.

Serve hot.

Potato Rice

Ingredients:

1 cup Samwat rice (also known as Parsai ke chaawal)
2 tbsp. Ghee
1 tsp. cumin seeds
2 cloves
A tiny piece of cinnamon
2 green cardamom
1 large potato (diced in small pieces)
2 tsp. rock salt
1/2 tsp. red chilli powder
3 cup water
Green coriander to garnish

Method:

* Heat ghee in a pan
* Add cumin seeds, cloves, cardamom and cinnamon.
* When they give off fragrance, add potato and rice.
* Stir-fry to a light brown color.
* Add rock salt, chilli powder and water and boil.
* Cover the pan and let it simmer on low flame for about 15 minutes.
* Garnish with green coriander.
* Serve hot.

Potato Podimas

Ingredients:
Potatoes - 3
Onion - 1 small (optional)
Turmeric powder - 1 tsp
Mustard seeds - 1/4 tsp
Oil

Method:
1. Boil the potatoes in water ( to which a pinch of turmeric is added ).
2. Cut the onions finely. Smash the potatoes well and add the turmeric powder, mix well and set aside.
3. Heat oil in a kadai and splutter mustards. Add onions & fry till transparent.
4. Add the smashed potatoes and fry well till the masala smell goes.
5. Serve hot with chapathi.

Tomato Avial

Ingredients for Tomato Avial:
Tomatoes: 1/4 kg
Green chillies: 8
Half a coconut
Oil - 1 tbsp
A few curry leaves
A pinch of turmeric powder
Salt to taste
Curd - 1 spoon
Bombay onion - 1
1/2 tsp asafoetida powder
fenugreek powder - 1/2tsp
Mustard seeds - 1 tsp

Method to make Tomato Avial:
1. Clean the tomatoes and cut them into small pieces.
2. Scrape the coconut and grind it with the green chillies into a fine paste.
3. Add salt and turmeric powder to the cut tomatoes and boil.
4. Add a little oil to it and then add the sliced bombay onion and saute
5. Then add the asafoetida powder and fenugreek powder.
6. Mix the curd with the coconut paste and pour it into the tomatoes and boil.
7. If it is too thick add a little water.
8. Put a little oil in a pan and add the mustard seeds.
9. When it splutters pour the tomato aviyal and put the curry leaves.
10. Add 1 tablespoon of oil. Mix well and remove from fire

Mushroom Manchurian

Ingredients
Fresh Mushroom 200 gm
Ajinomotto 1 pinch
Ginger Garlic paste 2 tsp
Soy Sauce 1 1/2 tsp
Vinegar 1 tsp
White pepper powder 1/2 tsp
Red chilli powder 2 tsp
Egg One
Corn flour 2 tsp
Chopped green chillies 2 tsp
Chopped garlic 2 tsp
Oil To fry
Salt According to taste
Spring onions To garnish

Method
Marinate mushrooms with soy sauce with salt, 1 tsp chilli powder, pepper powder, ajinomotto, soy sauce, vinegar and ginger garlic paste
Keep aside for 3-4 hours.
Beat the egg, add the remaining chillipowder, salt, and corn flour (the mixture should not be too thick…so add flour carefully) and mix well.
Put the marinated mushrooms in the egg mixture and mix well until all the mushrooms are well coated.
Heat the oil in a pan (high flame), and deep fry the mushrooms. Fry them for one minute.
Heat a little oil, add the chopped green chillies and garlic for a minute and add the fried mushrooms and fry for another minute.
Garnish with chopped green part of the spring onions. Goes well with fried rice or as a teatime snack.

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

Mushroom Fried Rice

Ingredients

Diced mushroom 1 cup
Diced onions 1/2 cup
Green peas 1/4 cup
Tomato 1
Chilly powder 1 spoon
Dania powder 1 spoon
Cashews 5
Coriander chopped to garnish
Cooked rice
Salt to taste
Oil as required

Method


Heat oil in tawa. Fry cashewnuts and onions. Then add mushrooms, chilly powder, salt, dania powder, green peas and tomatoes.
Add 1/4 cup of water in it. Fry till oil separates from the mixture.
Then mix cooked rice and garnish it with chopped coriander leaves.

Cauliflower Rice

Ingredients
cauliflower - 1/2
jeera - 1 spoon
cloves - 2
salt
coriander - 1/2 bunch
green chillies - 2
tomato ketchup - 2 spoons
basmathi rice - 1 1/4 cup

Method
Fry cloves,jeera ,green chillies in oil.
Add cauliflower and fry till it turns brown.
Add salt and tomato ketchup.add coriander leaves.
Cook basmathi rice separately and mix the rice with the cauliflower.
Enjoy!

Cauliflower 65

Ingredients:
250 gms cauliflower floretes
1.5 tbsp plain all purpose flour
1.5 tbsp besan
1 tbsp garlic-ginger paste
2 pinches of china salt ( ajinomoto)
salt
1/2 tsp red chilli powder
Pinch of red color
For seasoning:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 onion chopped
3 green chillies
Few curry leaves

Instructions:
1. Take the florettes in a bowl and add hot water mixed with 1 tsp salt for 30 mins.
2. Prepare batter by mixing besan flour, all purpose flour, salt, ginger garlic paste, chili powder, china salt, red color and make a fine batter with required quantity of water.
3. Add the floretes to this mixture.
4. Deep fry the florettes in oil.
5. Heat 2 tbsp of oil in another pan. Season with mustard seeds, cumin seeds, curry leaves, chopped green chilies, onions and fry for a minute.
6. Now add the fried cauliflower pieces to the seasoning mixture and mix well.

Serve hot.

Cauliflower Chilli Fry

Ingredients:
1 cup diced cauliflower
3 tsp curd
2 green chillies
4-5 curry leaves

For the batter
2 tbsp Rice flour
red chilli powder to season
salt to taste
water
oil to deep fry

Method:
Mix all ingredients to make a thick batter or paste. To this add the cauliflower and deep fry. Keep aside.

Heat oil in a pan and lightly saute the curry leaves. Add green chillies and curd.

Finally add the cauliflower, mix well and serve.

Puli Inji

Ingredients
2" piece of ginger
2 large balls of tamarind
12 cloves of garlic
3 red chillies
3 green chillies
1/2 tsp methi (fenugreek) seeds, roasted finely
1 tsp mustard seeds, for seasoning
1 tsp cumin seeds
A small piece of jaggery
Salt to taste

Method
Roast the cumin seeds lightly and powder to a fine paste with the red chillies and half the fenugreek and garlic.
Chop the ginger, green chillies and remaining garlic.
Soak the tamarind in some hot water and extract the juice.
Put in the chopped ingredients and continue boiling.
In a pan, heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds.
When the mustard crackles, add the ground masala and fry till the masala turns color.
Put in the chopped ingredients, jaggery, salt to taste and tamarind juice.
Bring to a boil and boil till the juice is thick.
Bottle when cool.
Should keep for about a week.

Erissery

Ingredients:
green bananas or plantains, cubed
1 tsp turmeric powder
1 tsp chili powder
½ tsp cumin seeds
¼ tsp mustard seeds
¼ tsp urad dal
½ cup coconut, grated (may substitute with desiccated coconut)
1 tbsp coconut for garnishing
¼ tsp black pepper
a few curry leaves
salt to taste
1 tsp oil

Method:
Soak the cut plantains in warm water mixed with ½ a tsp of turmeric for 10 minutes.
Drain and cook the plantains with the remaining turmeric and salt.
Grind the coconut well with cumin and add to the cooked plantains.
Meanwhile, heat the oil and pop the mustard seeds.
Add the urad dal and the coconut reserved for garnish and stir till brown.
Add this mixture to the Erissery and mix in the curry leaves

Theeyal

Ingredients:

1 Cup Baby onions
5 Curry leaves
1/2 teaspoon Mustard seeds
2 tablespoons Tamarind paste
1/2 teaspoon Sugar
1 Pinch Asafoetida
1/2 cup Grated coconut
7 Red chillies
1 tablespoon Coriander seeds
1/4 teaspoon Cumin seeds
7 Black peppercorns
1/4 teaspoon Turmeric powder
3 tablespoons Oil
Salt

Method:

* Heat 1 tbsp. oil in a small pan and saute coconut till it is light brown.
* Add 5 red chillies, coriander seeds, cumin seeds, peppercorns and fry till it emits an aroma.
* Add the turmeric powder. Stir-fry for 2-3 seconds.
* Keep aside to cool. Grind into a coarse powder.
* Heat 2 tbsp. oil and add the mustard seeds, curry leaves and remaining red chillies.
* When the seeds start spluttering, add asafoetida and onions.
* Saute for 5 minutes on a medium flame.
* Add the ground masala powder and cook for a few seconds.
* Add water, tamarind extract, salt and sugar and bring to a boil.
* Simmer for 5-7 minutes. Serve hot with steamed rice.

Mullu Murukku

Ingredients
Rice flour - 4 cup
Chana dal - 1/2 cup
Moong dal - 1/2 cup
Butter - 2 tbsp
Sesame seeds - 3 tsp
Cumin seeds - 2 tsp
Chilli powder - 2 tsp
Asafoetida - 1 tsp
Oil as needed for frying

Method

1. Dry roast both the chana dal and small gram dal together and powder it.
2. Take one cup of this powder (you will get approx. 2 cups) and mix with the rice flour.
3. Add a little water and all other ingredients and make a smooth thick dough.
4. Take a small portion of the batter and press it through the Murukku mould in circles into a paper towel.
5. Carefully move it from the towel to your palm and very carefully drop it in the hot oil and deep fry.
6. Drain and store in an airtight container.

Onion Murukku

Ingredients:
raw rice - 3 1/2 cups
tuvar dal - 1 cup
small onions (peeled) - 1/4 cup
salt - 2 tsp
chilli powder - 1 1/2 tsp
hot oil - 2 ladles
oil - for deep frying

Method:
1. Powder rice and dal together in a mill.
2. Sieve it and mix with salt, red chilli powder.
3. Grind onions to smooth paste and mix with flour.
4. Pour measured hot oil and blend well.
5. Divide the flour equally into 10 parts.
6. Mix water to each portion separately just before frying to form a thick dough.
7. Using a three star disc in murukku maker, squeeze directly in hot oil to form a big murukku.
8. When crisp remove and drain excess oil in a colander.
9. Crumble when it cools and store in air-tight container.

Garlic Murukku

Ingredients:
bengal gram flour - 3 cups
rice flour - 1 1/2 cups
hot oil - 1 1/2 big ladle
oil for deep frying

Grind to smooth paste
Garlic - 2 flakes
red chillies - 6
green chillies - 5
curry leaves - 2 sprigs
salt - 1 1/2 tsp

Method
1. Sieve both kinds of flour togethere, add ground paste and mix well.
2. Pour hot oil and blend well with the flour.
3. Divide the flour equally into 6 portions.
4. Sprinkle water to each portion separately to form a thick dough just before frying.
5. Prepare small murukkus using 3 eyed disc in a murukku maker on top of a polythene sheet.
6. Deep fry few at a time in hot oil till crisp.
7. Store in air-tight containers.

Pappadam

Ingredients:

Urud dal - 1/4 kgs
Salt - As required.
pappad soda - a pinch.
pirandai - As reuired.

Method:

1. Soak urud dal for 1 hour and grind it to a fine, thick paste.
2. Grind pirandai and salt together.
3. But add pappad soda with pirandai and salt.
4. Make two small pappads. Then place one pappad over another and roll again into big pappad.

Onion Vadam

Ingredients :

Rice flour - 2 cups.
Green chillies - 4.
Asafoetida - 1/2 tsp.
Salt - 1/2 tsp.
lemon - 1
Onions - 2 cups.

Method :

1. Heat some water and when it boils add rice flour and heat for 2-3 minutes with constant stirring.
2. Grind green hot chillies, lemon juice , asafoetida and salt.Add this to cooked rice flour and knead well.
3. Add equal amount of chopped onions and mix well.
4. Make this into small uniform balls and place them on a large sheet of plastic paper.
5. Dry this in the sun or place it in the oven so that they become crisp and then store in a tight container.
6. Fry the vadam in oil for serving.

Thali Vadam

Ingredients :

Par boiled rice - 200g.
Salt - 1/2 tsp.
Sesame or cumin seeds - 1 tsp.

Method :

1. Soak the par boiled rice for 3 - 4 hours and grind it to a thin smooth paste.
2. Keep it overnight to get sour. Add salt and cumin seeds. Add water to make the batter into a thin consistency.
3. Then make into flat shapes and place it in thali vadam stand inside a large vessel or idli cooker. After it is cooked remove.
4. Repeat this until all the flour is over. Then dry the cooked vadams in hot sun until they turn crisp.

Ulundhu Vadam

Ingredients:

Urud dal - as required.
chopped onions or chopped pumpkins - 1 cup.
Salt - as required.

Method:

1. Soak urud dal for 1 hour and grind it to a fine, thick paste. Add salt.
2. Add chopped onions or chopped pumpkins.Spread a large sheet of plastic paper on a sunny place and place small balls of this mix until the flour is over.
3. Dry for 2 - 3 days depending on the heat, until they become crisp. Store in air tight containers.

Rice Appalam

Ingredients :

Rice - 2 cups
Sago - 1/4 cup
Green chillies - 8
Asafoetida - 1/4 tsp
Salt - As required
Ghee - 3 tbsp

Method :

1. Grind rice and sago into a very nice powder. Grind 8 green chillies, 1/2 tsp salt and 1/4 tsp asafoetida. Add 2 cups of water to the ground paste and bring it to boil.
2. Add the ground rice flour to this and cook for 1 minute. Stir well.
3. Add 3 tsp ghee and knead the flour well so that the flour becomes very soft. Make even sized balls with this flour.
4. Grease the hand with ghee and knead the ball well until it becomes very soft. Then roll it with a roller as in poori to form a thin round shape.
5. Dip the top side of the shape in dry flour everytime you roll the flour.This will help to get the round shape easily.
6. Repeat this procedure for all the balls until all the balls are over. Spread these on a sheet of paper and dry it in the sun or under the fan.

Pushnikai Vadam

Ingredients:
2 cups blackgram dal
6-8 green chillies (or to taste)
small piece of asafoetida
salt to taste
1/4kg ash gourd
little coriander leaves (optional)
1-2 sprigs curry leaves

Method:
1. Wash and soak dal for half an hour, strain all the water.
2. Add chillies, salt and asafoetida to dal and grind to a very smooth paste. Avoid adding excess water while grinding.
3. Peel the ash gourd, remove seeds and the centre portion. Grate the gourd or mince into very fine pieces.
4. To ground batter add ash gourd pieces, add curry and coriander leaves, mix thoroughly.
5. Spread a clean sheet in the sun and using a teaspoon, keep spoonful of batter on cloth leaving space between two spoonfuls.
6. Allow one side to sun dry before removing from cloth. Gently peel the vadam, reverse them, so that the other side also gets dried properly before storing.

Fry and serve

Prawn Kabab

Ingredients
12 Prawns big size
3 Tsp Ginger paste
3 Tsp Garlic paste
2 Tsp Lemon juice
Salt to taste
1 cup Curd
1 cup Cream
3 Tsp Gram Flour
1 Tsp white Pepper
1 Tsp Ajwain (caraway)
1 Tsp Clove Powder

Marination:
Shell & clean the prawns in the water and shed it for ten minutes.
Blend the curd & cream properly then add 3 Tsp GramFlour, 1 Tsp whitePepper, 1 Tsp clove Powder & mix it again.

Method
Mix the dried Prawns in this marination and add salt to taste. Mix the marination and put it in the Silver Foil fully covered & Freeze it for Two hours.
Insert the Prawns one by one in the oven stick and tandoor it for 20 minutes until it is golden brown.
Put butter over the Prawns and Oven it for 2 minutes at 180 degrees.

Brinjal Prawn Curry

Ingredients
1/2 lb Prawn medium side
1/4 lb Brinjal cut into 1 by 2 inch slice
1/4 lb tomato chopped
1/2 tbsp cumin
1/2 tbsp mustard
1/2 tbsp turmeric
1 tbsp cumin, 2 tbsp mustard, 3 green chilli, coriander leaves, 4 cloves of garlic and a quarter inch of ginger grind all these ingredient into a paste with 2 tb of water
Salt to taste
5 tbsp of oil
1/2 cup of water

Method
First clean the prawn.
Take 2 tbsp of oil in a frying pan, and fry the brinjal until golden brown. Keep the fried
brinjal aside.
Then take 2tbsp of oil and fry the prawn in low heat until golden brown.
Keep the prawn fried aside and take 1 tb of oil and and when oil start to heat add the 1/2 tbsp of cumin and 1/2 tbsp of mustard.
Then add the chopped tomato and then stare for couple of second and let it cook for 2 to 5 minute and then add the fried prawn first and stir well and then add the brinjal and add the paste and turmeric and salt to taste and let it cook for 5 minute and add 1/2 cup of water.
And keep your pan in high heat upto boiling point then reduce the heat and keep it in low to medium heat for 5 minute. And your curry is ready serve hot with rice.

Prawn Salad

Ingredients:
Prawns - 1 cup
Turmeric powder a pinch
Salt as required
Thick coconut milk - 1 cup
Thin coconut milk - 1 cup
Green chilies - 4 to 5
Onion - 1



Method:
1. Marinate prawns with turmeric powder and salt for half an hour
2. In the meantime prepare the thick and thin coconut milk.
3. Cut green chilies in to round small pieces. Fry the prawns in oil till it turns pink in color and remove from the pan
4. In the same pan, fry onion and green chilies nicely. Add prawns and fry nicely.
5. Add thin coconut milk and allow it to boil for 5 minutes or until the prawns are thoroughly cooked.
6. Finally add the thick coconut milk and allow it to boil for 2 minutes.
7. Garnish with spring onions and coriander leaves. Serve with rice, appam and chapathi.

Fish Pickle

Ingredients
1/2 kg fish
3/4 cup oil
2 tbsp vinegar
2 small onions
1 tsp mustard seeds
1 tsp turmeric powder
2 garlic flakes
1/2 tsp asafoetida
salt to taste

Make a paste with 1/2 cup boiled water:
3 tbsp chilli powder
1/2" ginger
1/2 tsp fenugreek
1/2 tsp mustard seeds
1/2 tsp cummin seeds

Method:

Cut the fish into 1" pieces
Marinate with salt and turmeric powder
Dry the pieces in the sun
Heat 1/2 oil in the pan
Fry the fish pieces till soft
Drain and keep aside
Fry the onion pieces in the same oil till brownish
Drain and mix wityh fish pieces
Heat the remaining oil in the pan
Add mustard seeds, garlic flakes, turmeric powder and asafoetida
Saute for 2 minutes
Add the grounded paste and simmer for 5 minutes on slow flame
Add 1 cup hot water
Remove the pan after 5 minutes
Add fish and onion mixture
In a separate pan put vinegar with salt
Put it on gas and let it boil
Remove from fire and let it cool
Pour over fish pickle
Store in sterlised jar

Meat Pickle

Ingredients
1 kg meat pieces (approx 1")
1 cup vinegar
2-1/2 cups mustard oil
1 tbsp fenugreek seed powder
5 tbsp red chilli powder
1/2 tbsp turmeric powder
1 tbsp cummin seed powder
2 tbsp mustard seed powder
1/2 tsp asafoetida
3 tsp salt

Method:
Heat oil in a pan
Fry meat pieces till golden brown
Drain and keep aside
Put in the same oil all the spices one by one and fry for 5 minutes
Add the meat pieces again and simmer for 10 minutes
Remove the pan from the fire
Let it cool
Put the pickle in the sterlised jar
Add vinegar to it and mix it lightly
Cover the lid and store in a cool place
Consume meat pickle after a day of preparing

Hot Chicken Pickle

Ingredients:
500 gms chicken flesh
100 gms white vinegar
20 red chillies
2 tsp mustard seeds
1 tsp fenugreek seeds
100 gms tamarind extract
a small pinch of sodium benzonate (preservative)
1 tsp powdered asafoetida
250 gms gingelly oil
3 pods of garlic
salt to taste

Method:
1. Roast and powder the chillies, fenugreek and mustard.
2. Separately fry the garlic into a light golden colour.
3. Cut the chicken into small, even pieces and wash.
4. Drain and saute the chicken till the moisture evaporates.
5. Heat oil in a pan.
6. Add the chicken pieces and fry till they turn soft.
7. Add salt to taste.
8. Add the fried garlic.
9. Add all the ingredients, except vinegar and simmer till the oil floats on top.
10. Add vinegar and keep on slow fire for five more minutes.
11. Remove and cool.
12. Fill the pickle in a sterilised jar.
13. Sprinkle preservative and seal the jar with a clean muslin.