Bhel puri

Pori  one packet
Onion big 1
Sev or Oma podi 2 hand full
Groundnut half a hand full
Coriander chopped a hand full
Lemon half

For making chutney

Green chillies 2
Red chilly 1
Salt as per taste
Dates 5 to 6 nos
Coriander and pudinda a hand full each
Jaggery half of lemon sized
Chat masala powder 1/4 tsp
Dhania powder 1/4 tsp
Turmeric powder 1/4 tsp
Tamarind a small piece

METHOD


Mix all the above ingredient and prepare a thick chutney.
Mix pori, onion, sev and add the chutney to the required taste.
Squeeze quarter of lemon and  serve with garnished coriander leaves

RAGI VELLA ADAI

Ingredient

Ragi flour 1 cup
Jaggery powder half cup
Water 3/4 cup
Cardamom 1 tsp
Coconut grated 4 tbsp
Coconut oil 2 tsp
Ghee 25 gms
Raisins a hand full

Method

Boil water with jaggery.
Strain to remove dirt.
Add a tsp of ghee and put raisins, coconut and when good aroma comes out of it add the jaggery water.Let it come to a boil.
Add the ragi flour and mix well without forming any lumps with the stove kept in simmer
Remove from fire and let it cool. Add a tsp of coconut oil and make a dough of the mixture.
When it cools , take a plastic sheet apply water on the base and take a ball of the dough and pat it thin. steam cook for 2 minutes.
Take a tava and in medium flame bake both sides applying little ghee on both the sides.

TAKING BUTTER

Taking butter out of the cream collected used to be a work of the past. But today it can be easily taken with the kitchen appliance we use everyday.i.e out of the mixer grinder.

METHOD

Keep collecting the cream of milk and curd which gets accumulated on the top of it and refrigerate it . Collect it to a minimum of half kg . Pour it in a mixer and whip it for 5 minutes. Add  1 glass of chilled water. Whip again for 5 minutes. Fresh butter will be collected and the water will remain down. Keep in refrigerator for 10 min. Now collect the butter carefully and store, or boil it to get ghee. The remaining watery part can be used as tasty buttermilk by grinding ginger and curry leaves along with the butter milk to make masala buttermilk.Add salt.

GARLIC PICKLE

Garlic has been used as both food and medicine in many cultures for thousands of years, dating back to when the Egyptian pyramids were built.Garlic is rich in antioxidants, which help destroy free radicals -- particles that can damage cell membranes, interact with genetic material, and possibly contribute to the aging process as well as the development of a number of conditions, including heart disease and cancer. There are several types of garlic preparations.One such is garlic pickle loved by many.

INGREDIENT
Garlic 200 gms
Red chilli 50 gms
Salt 100 gms
Tamarind 200 gms
Gingelly oil 250 gms
Jaggery Lemon sized
Mustard seed 3 tsp
Fenugreek powder 2 tsp

METHOD

• Grind tamarind and red chillies to a smooth paste by adding water.
• Take a heavy bottomed kadai and add half the oil. Add mustard seed for seasoning
• Add a piece of asafoetida in the oil. 
• Add the garlic and stir fry for 2 minutes.
• Add turmeric powder,salt and stir . Add the  tamarind chilli paste and stir continuously for 3 minutes.
• Keep the stove in simmer for half an hour stirring in between from the bottom.When oil leaves the sides of the vessel add the remaining oil.Stir and keep it closed for another 10 minutes. Now the excess oil will start boiling in its place. Add this time add the jaggery and fenugreek powder. Stir well and remove from stove . 
• Let it cool and store it in a air tight container.Use fresh spoon every time.

RASAM POWDER

Rasam is  one of the supplementary dishes of tamilnadu's lunch menu. Some rasam are an all time favourite for many of the people..

INGREDIENT

Pepper 50 gms
Cumin seeds 100 gms
Coriander 100 gms
Thuur daal 100 gms
Curry leaves a hand full
Red chillies 10 nos
Turmeric root 1 piece
Crystal salt 1 tsp
Tamarind small piece
Gingelly oil for frying

Method
Initially dry fry salt and tamarind..

Fry each item seperately using a tsp of gingelly oil for each fry.
Then let it cool.Grind all the ingredient coarsely and store in an air tight container,.

SAMBAR POWDER

INGREDIENT

Red chillies 200 gms
Coriander 100 gms
Bengal gram daal 50  gms
Green gram dal 50 gms
Pepper 25 gms
Cumin seeds 25 gms
Turmeric 2 pieces
Fenugreek 10 gms
Cury leaves a hand full
Crystal salt 1 tsp
Tamarind a small piece

METHOD

Initially fry crystal salt and tamarind seperately. Then fry all the above ingredient except fenugreek,adding half a tsp of gingelly oil for every item .Fenugreek needs to be dry fried till a good aroma comes out of it.No need to fry turmeric. Let it cook and then grind a;; the above ingredient to a coarse powder.

The purpose of tamarind and salt in the above powder is it will retain its freshness till the last spoon.

I would give a suggestion that whenever sambar powder or rasam powder is prepared , prepare it in a small quantity , say for a month.

TOMATO DRUMSTICK BATH

This rice is a variation in usual tomato rice. It tastes very good.

INGREDIENT

Tomato 1/2 kg
Onion 1/4 kg
Sambar powder 2 tssp
Drumstick 1 big
Salt as per taste.
Coriander powder 1 tsp
Turmeric 1 tsp
Garlic 4 pods
Asafoetida 1 tsp
Oil 1 tbspn
Gingelly oil 1 tsp
Ghee 1 tsp
Mustard seeds for seasoning
curry and coriander leaves for garnishing

METHOD

Boil the tomatoes and drumstic till the skin of the tomato opens.
Grind tomato and garlic to a smooth paste.
On a preheated kadai add oil and mustard seeds .When it splutters add cut onion and stir continuously till the onions become light brown.Now add the tomato puree salt sambar powder, coriander powder , turmeric and let it boil till oil comes out of it . The mixture should be in semi solid form ,
Now remove the pulp from the drumstick using knife. Add this to the tomato mixture and let it boil for 3 minutes.
Take one cup of cooked rice, Add ghee and gingelly oil and add the mixture and mix well. Add curry leaves and coriander leaves for garnishing

SENAKIZANGU SABJI

iNGREDIENT

Senakizangu 1/2 kg
Onion 1 big
Cumin powder 1 tsp
Corriander powder1tsp
Saunf powder1/2 tsp
Garlic 4 pods
Salt as per taste
Turmericpowder 1/2 tsp
Red chilli powder 1 tsp
Asafoetida 1/2 tsp
Lemon juice 2 tsp
Oil 2tbsp
Coconut oil 1tsp
Mustard seed 1 tsp for seasoning

METHOD

 Cut the vegetable .In a vessel add turmeric , cumin ,coriander , saunf ,salt , red chilli powder , asafoetida and mix well.
Cut the onion and grind it along with garlic to a smooth paste.Mix this paste with the mixture in the vessel and mix well.
On a pre heated kadai add oil and mustard seed, Now keep the f lame in simmer till the vegetable is done fully.When mustard splutters add the onion mixture paste and saute till the raw smell goes of completely and a good aroma comes out of it.By this time the slight water in onion mixture would have dried.
At this stage add the senakizhangu and keep stirring well till its mixed well with the onion mixture .Add the curry leaves and keep stirring. Close it with a lid and keep it for 10 minutes. In between keep stirring from the bottom.Finally add coconut oil and coriander leaves and stir for 3 minutes.

POTATO SABJI

Potatoes are an all time favourite for many children.. This is one vegetable, which adds a yummy flavour to whatever dishes it is added to. This sabji can be done in a number of method.. In this blog i have given one of my favourite tried and tested method. Hope people who surf this recipe get  an immediate urge to give it  a try.

Ingredient

Potatoes 250 gms Cut into small pieces with the skin
Onion 2 big
Red chilli powder 1 tsp
Salt as per taste.
Cumin powder 1/2 tsp
Coriander Powder 1/2 tsp
Turmeric powder 1/2 tsp
curry leaves and coriander leaves
Cooking oil 1 tbspn
Coconut oil 1 tsp
Mustard seed 1 tsp

         
Method

On a pre heated kadai  Pour the cooking oil and add mustard seed for seasoning. When it splutters add the cut onions and saute till done to soft without the colour being unchanged. Add the cut potatoes and all the masala items and saute well. Mix salt and keep the kadai closed for 10 minutes.Reduce the flame to simmer. Then saute from deep so that potatoes do not stick to the bottom. Keep covered  with a lid for 5 more minutes .Finally add a tsp of coconut oil for good aroma.Garnish with curry leaves and coriander leaves.

KOZAKATTAI

KOZAKATTAI

Dough  making

Rice flour 1 cup
water 1 1/4 cup
gingelly oil 2 tsp

Take a heavy bottomed kadai and heat water to boil adding the oil in it. When it starts boiling reduce the flame to sim add the rice flour and mix well . The mixture will thicken immediately and roll like a ball. Close with the lid and keep it in sim for 5 minutes.Switch off the stove.

When the dough becomes warm knead it to a soft dough and make goosebery shaped balls of it and keep aside.

Prepare puranam for filling


Salt puranam

Urid dal 1 cup [pre soaked]
salt as per taste.
red chilli 2 nos.
asofeotida half tsp

For seasoning

Oil 4 tsp
Mustard seed 1 tsp

Sweet puranam.

Coconut one cup freshly grated and finely grated for evenness.
jaggery 1 cup grated.
Cardomom 2 nos.

Method for making both puranams.

Salt puranam

Grind the dal adding very less water along with other ingredients.
Steam the batter for five minutes.
Take a kadai and add oil and mustard seed. When it splutters add the steam cooked batter and let it cook till it comes as a powder.Add curry leaves and coriander .Keep this aside.

Sweet puranam
Add coconut and jaggery in a heavy bottomed kadai and cook till jaggery melts.Add a tsp of roasted gram dal powder .Now the mixture will become like a ball. When it cools make small balls of it and keep aside.

Take a ball of the dough and roll it like a chappati using the roller , by applying oil on the surface, roller pin and also the dough. Fill the puranam and close it like the fig shown in the photo graph.
http://www.youtube.com/watch?v=IvnmMZ2BvRM

Similarly make small puri shape of the dough and fill the salt puranam and close as shown in the photo.

Steam cook all the above kozakatai's for 10 minutes.

MODAKAM MAKING

Maida half cup
water for making the dough
salt a pinch
oil for deep frying
Take half cup of maida flour, add a pinch of salt and add little water to make it a smooth dough .Fill the sweet and salt puranam and deep fry it in oil.

ONION PARATHA

This is onion paratha. it can be given to school children when thy return home after heavy activities in school. The same can be done using carrots too.

INGREDIENT

Dough 1 cup
Salt as per taste to make dough
Water to make dough
Oil 2 tsp for dough making
Onion 3 nos
Green chillies 2 nos cut finely
Corainder and pudina leaves a hand full of each
Jeera powder 1 tsp
Garam masala powder 1 tsp
sugar 1 tsp
Ghee for the final applycation on the dough

METHOD

Take all the above ingredient and mix well.Add water slowly to make a hard dough.Apply ghee as the final application on the dough and keep it closed for 10 minutes.Because when onion is added and if we make soft dough as we make for chappati , the dough will loosen after some time.

Make thin chappties of the dough and bake it well till golden brown by applying oil or ghee on both the sides of the paratha.. Cut it into four pieces and serve with butter. Tastes yummy.

BANANA MILK SHAKE

Banana is supposed to be  the cheapest fruit ever got and can be eaten by all.When this is beaten to make a milk shake it adds additional taste to it.Some childern do not like to eat banana but when these bananas are transformed to milk shake there is always a yummy liking for this recipe.. It gives strength to the growing child. This shake can be given as a evening drink after school.. It boosts their energy level

INGREDIENT

Karpoora valli banana 3
Sugar 3 tbspns
Water 2 glasses
Milk 1 glass
Cardomon 1

Method

Grind all the above ingredient . Three glasses of milk shake will be got from the above ingredient.

VEGETABLE RAVA KICHADI

INGREDIENT
Rava 1 cup
Water 2 .5 cup
Green chilli 2 nos
Ginger cut into pieces 2 tsp
Asafoetida 1 tsp
Turmeric powder 1 tsp
Assorted vegetable (beans, carrot, peas, potato,) 1 cup
Onion 1 big
Mustard seed 2 tsp
Bengal gram daal  1tsp
Curry leaves
Coriander leaves
Oil 3 tbspn
Coconut oil 1 tsp
Ghee 1 tsp

METHOD

Take a pre heated kadai and add a tsp of oil and fry rava till light golden brown.
Keep it aside
.Take another kadai ., add oil mustard seed and bengal gram dal for seasoning.After it splutters add the chillies and ginger , onion, and cut vegetables and fry well .Add asafoetida, curry leaves and then add water and the required salt .When it starts boiling add little turmeric powder and add the fried rava .
Simmer the stove and keep stirring till rava cooks well .Keep the lid closed for five minutes and finally add coriander leaves , ghee and coconut oil for good aroma and stir well and remove from stove

PARUPU USILI

INGREDIENT

Thur daal haf cup
Bengal gram daal half cup
Red chilli 1 no
Green chilli 2 nos.
Salt as per taste
Asafoetida 1 tsp
Oil 3 tbspn
coconut oil 1tsp
Mustard seed for seasoning 1 tsp

Vegetable Any of these...
Beans or avarakai 1/4 kg or
Capsicum, 1/2 kg or
Plantain flower one full
Beans and avarakai have to be baked with little water , salt till done to soft.

Plantain flower has to be steam cooked for 4 minutes with salt mixed

Capsicum need not be cooked before. I can be added to the dal preparation directly and cooked for 10 minutes.As it is soft it will be cooked soon

Method

Soak both the daals for 2 hours.Strain water .
Grind coarsly adding chiilies, salt and little water and asafoetida.
Take the batter and steam cook for 10 minutes
Take a kadai add oil and mustard seed,
After it splutters add the steam cooked batter of daal and break it finely using a flat laddle.
Keep the stove in simmer and close the kadai with lid sauting it in between till the daal comes  to a powdery form.It may take approximately 20 minutes to come to this stage.
At this stage add the vegetable which is precooked and mix well .The vegetable should not contain water in it.
Simmer the stove and keep it closed and let the whole vegetable mixture cook for 10 minutes.
Finally add a tsp of coconut oil for a good aroma.

MEDU VADAI

Urid daal  1 cup
Salt as per taste
Water for grinding the batter
Asafoetida half tsp
Green chilli 2 nos
Rice flour 1 tsp
Oil for deep frying

Method
 Soak urid daal for half an hour and grind it by sprinkling water to make the batter fluffy and smooth.Add salt ,Asafoetida and green chilli during the last round of grinding.Remove the batter and mix well ..Add the rice flour, curry leaves coriander leaves finally.

Apply little water in the left hand palm and place a round ball of batter in the palm and pat it and make a small hole in between  and transfer it to the heated oil and deep fry.

Optional:
U can add onion to the batter after removing from the grinder .
U can add green leafy vegetable like spinach to the batter to make vadai.

KARUVEPILAI THOGAYL

INGREDIENT

Curry leaves 2 hand full
red chilli 3 nos
Onion 1
Ginger half inch
Thur dhaal 50 gms

tamarind a small piece
Salt as per taste.
Jaggery powdered 1 tsp
Oil for dry frying 2 tsp

Method
In a kadai add 2 tsp of oil and fry daal to golden brown, Then add the onion and fry till soft Let it cool and then grind it coarsly by adding all the other ingredient adding little water to grind.

GREEN CHUTNEY

INGREDIENT:

COCONUT 4 TBSP

PUDINA HAND FULL

CORIANDER LEAVES HANDFULL

GINGER 1 INCH

TAMARIND HALF OF A LEMON SIZE

RED CHILLIES 3

SALT AS PER TASTE

METHOD:


Wash pudina, coriander leaves and grind it along with all other ingredients. Add a litttle water for good consistency.

Season it with mustard seeds.

This chutney can be taken with any tiffin items

SAMBAR FOR IDLI

FOR PREPARING SAMBAR

INGREDIENTS

THUR DAAL 50 GMS

BIG ONION 2

SMALL ONION HAND FULL

TOMATO 1

TAMARIND LEMON SIZED

SALT AS PER TASTE

FOR SAMBAR POWDER

DHANIYA 2 TSP

RED CHILLIES 6 NOS

CHANNA DAAL 1 TSP

FENUGREEK SEEDS 1 TSP

CURRY LEAVES HALF HAND FULL

ASAFOETIDA 1 TSP

Fry all the above ingredients in a tsp of oil without making it turn black. Grind it to a coarse powder.





METHOD :

Soak tamarind in a glass of hot water of half hour and remove the juice and filter the dust if any

Take kadai and add 1 tsp mustard seeds. After it sputters, add the cut onion and fry till golden brown . Add tomato and fry till soft.

Pour the tamarind juice and boil it till the raw smell of tamarind goes.

In the mean time pressure cook the thur daal till done to soft.

After the raw smell of the tamarind mixture goes add the cooked daal . Add the required salt , half tsp turmeric powder , and boil for 5 minutes

Later on add the ground masala and boil for 5 min. and remove from fire

Add coriander leaves.

Take a small kadai and add 1 tsp of coconut oil . When it gets heated add a green chilli and pour it in the sambar for the good aroma

Tasty sambar is ready to be taken with idli

SABUDANA KICHADI

SABUDANA KICHADI { JAVARISI UPMA}

INGREDIENT

Sago 250 gms
Boiled potatoes 2 nos cut into pieces
Ground nut 50 gms
sugar 2 tsp
Chilli 4 nos
Water as per requirement
Curry leaves
coriander leaves
Salt as per taste
Ghee and oil mixture 2 tbspn
Jeera for seasoning

METHOD

Remove dirt from sago by washing in plain water 2 to 3 times.

Add water upto the level of sago in the vessel

Add required salt and mix well. Keep it aside to soak well for 20 minutes

Pre heat the kadai and add oil, ghee mixture . To it add jeera and let it splutter. Add the green chillies and potatoes and saute well

Now add the soaked sago with the remaining water if any. Keep stirring in medium flame and see to it that it does not stick to the bottom.

Remove the skin of the groundnut seed and grind it coarsly and add to the sago and stir well. Add curry leaves and coriander leaves.

Keep it closed in simmer for 5 minutes. Again keep stirring from bottom . Now the sago would have got seperated without sticking to each other.

Finally add sugar and switch off.

KAARA CHATNEY

This recipe is a side dish for dosa idli chapathi served in many hotels.


INGREDIENT


ONION 2
TOMATO 2
COCONUT A HAND FULL
RED CHILLI 2 NOS
TAMARIND SMALL PIECE
GARLIC 2 NOS
SALT AS REQD.
MUSTARD SEED FOR SEASONING

METHOD

BOIL TOMATOES TILL SKIN BECOMES SOFT. FRY ONION HALF WAY (RAW SMELL SHOULD GO PARTIALLY), ADD CHILLI AND TAMARIND AND SWITCH OFF. GRIND ALL THE INGREDIENT ADDING LITTLE WATER .SEASON WITH MUSTARD SEED

SAMBAR RICE

 

SAMBAR RICE
RICE HAF CUP
WATER 2 CUPS
THOOR DHAL 1/4 CUP
VEGETABLES ASSORTED (BEANS, CARROT, RADDISH, POTATO, BRINJAL ETC) - 1/2 CUP
ONION BIG 1
SMALL ONION HANDFULL
TURMERIC POWDER 1/2 TSP
HING 1 TSP
SALT AS PER TASTE
TOMATO 1 BIG
GARAM MASALA 1/2 TSP
TAMARIND SMALL BALL SOAKED AND JUICE TAKEN 1 AND HALF GLASS

FOR SEASONING:

MUSTARD SEED 1 TSP
FENUGREEK SEED 1 TSP

MASALA FOR THE SAMBAR:-

RED CHILLI 4
DHANIA 1 TSP
BENGAL GRAM DHAL 1/2 TSP
ROASTED CHANNA DHAL 1/2 TSP
FENUGREEK 1/4 TSP
JEERA 1/2 TSP
PEPPER 1/4 TSP
CURRY LEAVES HAND FUL
ROASTED GRATED COCONUT 3 TSP

DRY FRY THE ABOVE INGREDIENTS AND MAKE A COARSE POWDER TO IT ADD TOMATO A LITTLE ONION 1 CLOVE GARAM MASALA , SALT AND GRIND IT TO A SMOOTH PASTE ADDING LITTLE WATER

METHOD:-

PRESSURE COOK THE RICE ALONG WITH DAAL ONION AND HING AND ALL THE ASSORTED VEGETABLES.TAKE KADAI AND ADD 3 TSP OF OIL AND ADD MUSTARD AND FENUGREEK FOR SEASONING TO IT ADD THE SMALL ONION. AND LET IT FRY FOR 1 MINUTES ADD THE TAMARIND JUICE AND BOIL FOR 10 MINUTES NOW ADD THE GROUND MASALA TO THE BOILING TAMARIND WATER AND BOIL FOR 2 MINUTES .TRANSFER THE BOILING MIXTURE TO THE COOKED SOFT FOOD AND MIX WELL ADD A TSP OF HING, CURRY LEAVES AND CORIANDER LEAVES AND  FINALLY ADD 3 TSP OF GHEE . MIX WELL

PANIR BUTTER MASALA

PANIR BUTTER MASALA..

Ingredient :

Paneer cubes 15 pieces
Tomato 3
Onion 2
Green chilli 1
Red chilli powder 1 tsp
Garam masala !/2 tsp
Coriander powder !/2 tsp
Methi powder !/4 powder
Turmeric powder !/2 tsp
Salt as per taste
Milk 3/4 cup
Ginger garlic paste 2 tsp
Coriander leaves a handfull
sugar 1 tsp
Method:

Boil tomato and onion in water till the skin of the tomato becomes soft.
Grind it along with all the above ingredients except coriander leaves and milk
Take 4 tsp oil and 1 tsp of butter in a kadai.
Put ginger garlic paste and saute and then trasfer the ground paste to the oil..
Keep stirring.After 2 minutes add the milk and stir well and let it simmer for about 15 minutes
Add the required salt and sugar. Add the coriander leaves and simer for 5 minutes .
Oil will come out of the mixture and the mixture will thicken and a good aroma will come out of it'
At this stage add the paneer and simmer for 5 minutes ,,
Paneer butter masala will taste good with chapatis and puries..

JACKFRUIT HALWA

JACK FRUIT HALWA


INGREDIENT



Jack fruit pieces 2 cups or 20 - 25 pieces

Jaggery 100 grams

Ghee 3 tsp

Milk 1 cup

Cardamom 3 to 4 nos



Method:



Grind jack fruit along with jaggery, cardamom, and milk to a fine paste

Transfer this paste in a kadai and keep stirring till it reaches halwa consistency.

Finally add ghee so that it does not stick to the sides..

PEPPER KUZHAMBU RICE

ingredient

COOKED RICE A BOWL
TAMARIND 2 LEMON SIZED
PIGEON PEAS(TOOR DAAL) 2 TSP
RED CHILLIES 8 NOS
PEPPER 2 TSP
CUMIN SEEDS 1 TSP
CORIANDER SEEDS 1 TSP
FENUGREEK SEEDS 1 TSP
ASAFOETIDA GUM A SMALL PINCH
GARLIC 10 PODS
GROUND NUTS A HANDFUL
SALT TO TASTE
CURRY LEAVES
MUSTARD SEEDS 1 TSP
TURMERIC POWDER.
GINGELY OIL 50 ml

MASALA FOR THE KUZAMBU

Roast daal, 4 red chillies ,pepper , cumin seeds , coriander seeds , fenugreek seeds half of the groundnuts and half of the garlic with half a tsp gingely oil each seperately and grind it coarsely .

METHOD

1.Boil water and soak tamarind . Take juice out of the tamarind and strain the dust away.
2.Take a kadai and add 50 ml gingely oil , add mustard seeds. After it spluters add 4 red chillies, remaining garlic pods, asofoetida,curry leaves and
turmeric powder
3. Add the thick tamarind juice and the required amount of salt and let it boil till it reduces to half .
4. At this stage add the remaining groundnuts, and ground masala to the tamarind juice and let it boil till it reaches half of its content and thickens and oil stays above.
5.Take cooked rice in a bowl and pour the above kuzambu and mix well. Garnish with curry leaves.

WHITE FRIED RICE

INGREDIENT

INDIA GATE BASMATI RICE BROWN PACKET 500 GMS
GINGER 50 GMS
GARLIC 50 GMS
GREEN CHILLY 2
BEANS 50 GMS
CARROT 50 GMS
PUDINA HAND FULL LEAVES
LEMON 1
PATTANI 25 GMS
CORIANDER LEAVES
ONION 2 NO
REFINED OIL 2 TABLE SPOON
CHEE 1 TSP
SALT AS PER TASTE
WATER 1 : 1.5

FOR MASALA

BAY LEAVES 2
CINNAMON 2 STICK
CLOVES 2 NOS
ELAICHI 2 NOS
SAUNF 1 TSP

GRIND THE ABOVE MASALA IN A MIXI AND KEEP IT ASIDE

METHOD

SOAK THE PATTANI FOR 8 HOURS SOAK THE RICE IN WATER FOR EXACTLY HALF AN HOUR. CUT THE ABOVE VEGETABLES. TAKE A PRESSURE COOKER PAN AND ADD OILADD CUT ONION AND FRY TILL LIGHT PINK.ADD THE GINGER GARLIC PASTE PUDINA LEAVES AND SAUTE TILL GOOD AROMA COMES OUT. ADD THE VEGETABLES AND PATTANI AND FRY FOR 2 MINUTES. NOW ADD THE GARAM MASALA AND FRY FOR 2 MINUTES. ADD THE RICE AFTER DRAINING THE WATER AND ADD SALT, JUICE OF ONE LEMON , GHEE. MIX WELL.lET THE WATER START TO BOIL LET HALF THE WATER BE ABSORBED IN THE RICE AND THEN CLOSE THE LID AND IMMEDIATELY PUT THE WEIGHT ON THE COOKER AND SIMMER IT. WAIT FOR JUST 5 MINUTES AND SWITCH OFF.AFTER THE PRESSURE GETS RELEASED OPEN THE LID AND MIX WELL. ADD CHOPPED CORIANDER LEAVES ON TOP.

COCUNUT CHUTNEY

THIS IS A USUAL CHUTNEY WITH A DIFFERENT FLAVOUR AS AVAILABLE IN HOTELS

INGREDIENT

COCUNUT HALF GRATED
GREEN CHILLY 2
GINGER HALF INCH
GARLIC 2 PODS
SALT

METHOD

GRIND ALL THE ABOVE INGREDIENT WITH REQUIRED WATER AND SEASON IT WITH MUSTARD IN GHEE.

STUFFED BRINJAL

THIS IS ONE OF THE DELICIOUS RECIPE WHICH EVERY ONE WILL LIKE IT DUE TO ITS UNIQUE TASTE.

INGREDIENT

VIOLET BRINJAL 500 GMS

FOR MASALA

KADUGU 1TSP
JEERAGAM 1TSP
SOMBU 1 TSP
DHANIYA 1 TSP
GREEN CHILLY 2
INJI 1 INCH
POONDU 6 PODS
TURMERIC HALF TSP
SALT

METHOD

DRY GRIND ALL THE INGREDIENT EXCEPT GREEN CHIILY INJI AND POONDU
AFTER GRINDING TO FINE POWDER ADD GREEN CHILLY INJI AND POONDU SALT AND TURMERIC AND GRIND FINELY
CUT THE BRINJAL INTO 4 WITHOUT CUTTING FULLY FOR STUFFING
STUFF THE ABOVE MASALA INTO IN .
TAKE KADAI AND ADD REFINED OIL OR COCONUT OIL AND ADD THIS STUFFED BRINJAL AND FRY IT IN SIMMER.
TASTY AND UNIQUE STUFFED BRINJAL IS READY.

VENN PONGAL

INGREDIENT

RICE 1 CUP
PAYATHAM PARUPU HALF CUP
MILAGU 2 TSP
JEERA 2 TSP
GINGER ONE INCH CUT INTO FINE PIECES
GHEE 2 TABLESPOON
REFINED OIL 2 TABLE SPOON
CASHEW NUTS 1 TBSPN
CURRY LEAVES
SALT AS PER TASTE
ASAFOETIDA

METHOD

TAKE RICE AND DHALL AND FRY TILL GOOD AROMA COMES . ADD 5 CUPS OF WATER , ASAFOETIDA AND SALT AND COOK IT IN COOKER TILL DONE TO SOFT. REMOVE FROM FIRE. TAKE A KADAI AND ADD GHEE AND OIL .

ADD MILAGU , JEERA, FINGER , CURRY LEAVES . WHEN MILAGU SPLUTTERS ADD CASHEW AND TRANSFER IT TO THE HOT PONGAL AND MIX WELL . THE WATER IN IT WILL AUTOMATICALLY GET THICKENED TO SOFT PONGAL.

PUDALANGAI KOOTU

INGREDIENT

PUDALANGAI 250 GRAMS
PAYATHAM PARUPU 50 GRAMS
COCUNUT 3 TBSPS
JEERA 1 TSP
MILAGU 1 TSP
ASAFOEDITA A PINCH
SALT AS PER TASTE

METHOD

BOIL THE DHAL AND THE VEGETABLE IN COOKER TILL SOFT.ADD SALT .
GRIND COCUNUT MILAGU AND JEERA AND POUR THE MIXTURE ON THE BOILED VEGETABLE MIXTURE.COOK FOR SOME MORE TIME. WHEN THE MIXTURE BECOMES THICKENED REMOVE FROM FIRE AND ADD CURRY LEAVES. TAKE LITTLE COCUNUT OIL IN A KADAI AND ADD MUSTARD SEEDS DRY CHILLY AND LET IT SPLITTER .THEN ADD IT TO THE KOOTU. ADD ASA FOEDITA ON THE TOP AND MIX WELL.

15 MINUTES MYSORE PA

INGREDIENT:

Ground roasted gram daal - 1
Sugar - 2 cup
Ghee - 1 cup
Water just to immerse the sugar
METHOD:

1.Sieve the roasted gram daal powder .
2.Mix it with ghee without any lump using a laddle.
3.Put the sugar in a kadai and add water just enough to immerse the sugar level.
4.Heat the kadai and bring the sugar solution to ONE STRING consistency.
5.Immediately pour the gram, ghee mixture to the sugar syrup.
6.Within 5 minutes the mixture starts boiling and bubbles erupt and the mixture changes to half white colour from yellow colour.
7.At this stage pour the mixture to pre greased plate.
8.After 2 to 3 minutes , cut it into diamond shaped mysore pa.
9.Tasty mysore pa is ready within 15 minutes.

AALOO PAROTA

Ingredients:
1 cup - wheat flour
Salt as required
1 tsp - oil
Water as per requirement

Ingredient for preparing the stuffings:
4 - potatoes, boiled and smashed
2 - onions, finely chopped
3 - green chilli, finely chopped
1/2 tsp - red chilli powder
1/2 inch - ginger, cut into fine pieces
5 to 6 - garlic pods, smashed
Salt as per taste
1/2 tsp - jeera powder
1/2 tsp - garam masala
1/2 tsp - coriander powder
1/2 tsp - turmeric powder
Curry leaves, a handful, finely chopped
Coriander leaves, a handful, finely chopped
Pudhina, a handful, finely chopped
Ghee for frying
Butter if required


Method
First make a soft dough out of the wheat flour.
Apply some oil on the flour and keep it aside.
In the meanwhile, boil potatoes, and peel off the skin and smash fully without any lumps.
Add onion, spices, curry leaves and coriander leaves with the required salt and mix all the ingredients thoroughly .
Now take a lemon-sized ball of the dough and roll into a diameter of 5 inches,
Take lemon-sized quantity of the masala mix and place in the centre of the dough.
Make a round fold so that the mixture is intact inside the dough.
Now dust with some wheat flour and roll it carefully like a chappati taking care that the masala does not come out of the dough.
If the masala comes out just pat some more of the wheat flour on it and then roll
Roll to 15 inches diameter.
Put it on a pre-heated tawa and bake till golden brown.
Apply some ghee on both sides while baking.
See to it that it does not turn dark brown.
After removing from the tawa apply a little butter to the paratha.
Tasty paratha is ready

KEERAI VADAI

KEERAI VADAI

INGREDIENT:

Channa dal 1 cup
Toor dal 3/4 cup
Urid dal 1/4 cup
Raw rice 4 tsp.
Any keerai cut int o pieces. 1 cup
Red chilly 4 nos.
Water just to sprinkle.
Asafoetida 1 tsp
Cumin seed 1 tsp
Oil for deep frying.

METHOD:

Soak the daals and rice for 1 hour and strain the water and then grind it along with red chilly and salt coarsly sprinkling water if necessary .
Add the keerai , asafoetida and cumin seeds .
Mix thoroughly.
Take a small ball of the batter and pat it in between the palm and transfer it to pre heated tawa with oil.
Let it cook till golden brown and then remove it from oil .
Tasty vadai is ready

PAAL PAYASAM

Here is the receipe of pal payasam

Ingredients:
1 liter - milk
half cup equal to 75 g - sugar, approx
1 hand full - raw rice
1/2 tbsp - ghee

Method

1. Take a kadai. Put the ghee and the rice.
2. Fry till good aroma comes out of it and the rice turns a little red in colour.
3. Powder it coarsly in the mixie.
4. Heat the milk, when it comes to boil add the rice powder.
5. Close it with lid and keep the container inside the pressure cooker.
6. Close the cooker and put the weight when steam comes out.
7. Turn off gas after a whistle and keep the cooker for about 1 hour.
8. After the release of excess pressure from the cooker,
9. remove the container from the cooker.
10. Add sugar and boil for 5 minutes
11. No need to add cardomom

ADAI

ADAI IS ALSO ONE OF A FAMOUS HEALTHY RECIPE OF SOUTH IT COMES UNDER THE GROUP DOSA


INGREDIENT

BENGAL GRAM DAAL HALF CUP

THUR DAAL HALF CUP

RAW RICE HALF CUP

BOILED RICE HALF CUP

SALT AS PER TASTE.

RED CHILLIES 4 NOS

COCONUT 4 TSP OPTIONAL

ONION 1 BIG OPTIONAL

METHOD

SOAK ALL THE ABOVE INGREDIENT FOR 1 HOUR AND GRIND IT TO A COARSE BATTER



TAKE A TAWA ADD OIL AND AFTER IT GETS HEATED POUR THE BATTER AND SPREAD LIKE DOSA .

MAKE A SMALL HOLE IN THE CENTRE WITH THE LADDLE.

SPREAD OIL ON THE ADAI AND ROAST TILL GOLDEN BROWN,

THE SIDE DISH FOR THIS RECIPE IS JUST JAGGERY.

IDLIS

IDLI

Though its an usual dish, its a traditional dish of south india.

INGREDIENT

URAD DAAL 1 CUP

BOILED RICE 5 CUPS

FENUGREEK 2 TSP

SALT AS PER TASTE, .

METHOD:

1 Wash rice and daal and soak it seperately in good water for 4 hours. Add fenugreek with rice and soak.

'2. Grind the daal into a fluffy batter.

3 Grind the rice to a smooth paste.

4 Mix both well and add the required salt .

5 Let it ferment for 8 hours.

6. Apply little gingelly oil in the idli mould and spread the batter in it and steam cook for 10 mins

7 Tasty idlis are ready.

LEMON IDIAPPAM

IDIAPPAM

This is a dish which is safe for all ages and its easily digestable as it is steam cooked.

INGREDIENT

BOILED RICE 1 CUP

SALT AS PER TASTE

GINGELLY OIL 2 TSP

METHOD

Soak rice in water for 3 hours. Grind it in to a smooth paste and mix well to reach dosa consistency Add the reqd salt..

Take a thick bottomed kadai and heat it in medium flame. Add oil and pour the batter to it. Keep stirring so that the mixture does not form any lump.

The mixture will form into a thick mass.Switch of the gas. After it cools knead well with hand so that it reaches a soft dough consistency.Sprinkle water if necessary while kneading

Take a sev mould and fill it with the dough and press it in a circular manner in IDIAPPAM plate.

Steam cook for 5 min.

LEMON IDIAPPAM



METHOD.

INGREDIENT

GINGELLY OIL 2 TSP
GREEN CHILLY 3
GINGER 1 INCH FINELY CUT
CHANNA DHAL 1 TSP
MUSTARD SEEDS 1 TSP
CURRY LEAVES
ASAFOETIDA A PINCH
TURMERIC POWDER 1 TSP
LEMON 1

Gently smash the idiappam so that it seperates like rice.

Take a small kadai .After it gets heated add Oil . mustard seeds channa dhal chilli and ginger.When it fries switch off and add curry leaves, turmeric powder and asafoetida and add the mixture to the idiappam . Squeeze juice of one lemon and mix well.

PLAIN IDIAPPAM

IDIAPPAM

This is a dish which is safe for all ages and its easily digestable as it is steam cooked.

INGREDIENT

BOILED RICE 1 CUP

SALT AS PER TASTE

GINGELLY OIL 2 TSP

METHOD

Soak rice in water for 3 hours. Grind it in to a smooth paste and mix well to reach dosa consistency Add the reqd salt..

Take a thick bottomed kadai and heat it in medium flame. Add oil and pour the batter to it. Keep stirring so that the mixture does not form any lump.

The mixture will form into a thick mass.Switch of the gas. After it cools knead well with hand so that it reaches a soft dough consistency.Sprinkle water if necessary while kneading

                                                           OR

{Take a cup of finely sieved rice flour. Add half a cup of boiling water,reqd salt and mix with a laddle.. It will form rough dough. If it is in a paste consistency add little flour to it . Knead well after it cools. Apply oil on the dough}

Take a sev mould and fill it with the dough and press it in a circular manner in IDIAPPAM plate.

Steam cook for 5 min. This can be eaten with coconut milk or even plain. or can be taken with sambar

VEGETABLE CUTLET

INGREDIENT

POTATO HALF KG
BEANS A HAND FULL
CARROT 2
BEETROOT 1/4 KG
GARLIC 10 PODS
GINGER 1 INCH
ONION 3 NOS
CABBAGE HAND FULL CUT INTO PIECES
GREEN CHILLI 2
RED CHILLI POWDER HALF TSP
SALT AS PER TASTE
TURMERIC POWDER 1 TSP
GARAM MASALA 1 TSP
WATER HALF GLASS
RUSK POWDER OR BREAD POWDER FOR DUSTING


METHOD
BOIL POTATO AND REMOVE THE SKIN AND MASH IT WITHOUT ANY LUMP
GRATE CARROT BEETROOT .CUT THE BEANS INTO VERY SMALL PIECES
TAKE A KADAI AND ADD OIL. PUT SAUNF AND ONION.ADD GREEN CHILLY. ADD RED CHILLY POWDER, TURMERIC . LET IT FRY TILL SOFT.ADD GINGER GARLIC PASTE. ADD BEANS CARROT CABBAGAE AND BEETROOT. ADD A HALF A GLASS OF WATER AND COOK THE VEGETABLES TILL SOFT. ADD THE REQUIRED SALT AND GARAM MASALA POWDER,.WAIT TILL ALL THE EXCESS WATER HAS GONE OUT. NOW REMOVE FROM STOVE AND MIX IT WELL WITH THE MASHED POTATO. ADD CHOPPED CORIANDER LEAVES AND MIX WELL MAKE BALLS OF THE MIXTURE AND DUST IT IN THE RUSK POWDER OR BREAD POWDER .DEEP FRY IN THE OIL TILL CRISP WITH MEDIUM FLAME
THIS CUTLET CAN BE HAD WITH TASTY SAUCE AVAILABLE IN THE MARKET

CARROT KHEER

INGREDIENT

CARROT 1 BIG
SUGAR 5 TSP
MILK 2 GLASSES


METHOD

COOK CARROT TILL DONE TO SOFT.
GRIND IT IN MIXI TO A SMOOTH PASTE . ADD SUGAR HALF GLASS WATER AND BLEND WELL. NOW ADD THE BOILED AND COOLED MILK AND MIX WELL. REFRIGERATE AND SERVE CHILL. IT MAKES 3 GLASSES OF CARROT KHEER.

UPPU SEEDAI

UPPU SEEDAI

INGREDIENT

RAW RICE POWDER - 1 CUP
ROASTED URID DAL POWDER -1 TSP
BUTTER - 3 TSP
SESAME SEED -2 TSP
SALT HALF TSP
WATER - AS PER REQUIREMENT
COCONUT 4 TSP
HING POWDER A PINCH
OIL FOR FRYING

METHOD

SOAK THE RICE FOR HALF AN HOUR AND GRIND IT TO A SMOOTH POWDER.. SIEVE THE FLOUR.
ROAST THE URID DAL TILL GOLDEN BROWN AND GRIND TO SMOOTH POWDER AND SIEVE
ROAST THE FLOUR IN A KADAI WITHOUT CHANGING THE COLOUR OF THE FLOUR TILL THE MOISTURE IS REMOVED COMPLETELY. LET IT COOL . SIEVE THE FLOUR TO AVOID LUMPS..
TAKE ONE CUP OF THE FLOUR ADD URID DAL BUTTER , SESAME SEED, GRATED COCONUT (COCONUT CAN BE GRINDED WITHOUT ADDING WATER AND ADDED TO THE FLOUR), SALT AND HING AND MIX WELL
ADD WATER SLOWLY AND KNEAD WELL TO MAKE A SOFT DOUGH.
MAKE VERY SMALL BALLS OUT OF THE DOUGH AND DEEP FRY IN MEDIUM FLAME TILL GOLDEN BROWN.

THATTAI

THATTAI

INGREDIENTS:

Raw rice flour 3 cups [1 cup=200 ml approximately]
Butter 50 gms
Salt AS per taste
Sesame seeds 3 tsp
Coconut 1/2 cup
coconut oil 10 gms
Bengal gram dal a hand full
Asafoedita 1 tsp
Water to prepare dough
Oil for deep frying

METHOD:

Soak rice in water for half an hour and dry it in a cloth for half an hour.

When still damp grind in the mill to a fine powder.

Sieve the flour and just fry it in kadai to remove the excess dampness in the flour if any.

Sieve the flour again.

To this flour add butter,salt, coconut, sesame seed, gram daal, asafoedita and mix well.

Add water and make a soft dough out of it.

Apply little coconut oil in the palm of our hand and take a lemon sized ball of the dough and pat it like a small circle

Transfer it into the hot oil .

At a time 10 to 15 thattai can be put in the oil

Remove after the oil has stopped to bubble.

Tasty thattai is ready.

VELLA SEEDAI

VELLA SEEDAI

VELLA SEEDAI

RICE FLOUR 1 CUP
URID DAL POWDER 1 TSP
BUTTER 3 TSP
PINCH OF SALT
COCONUT 3 TSP
SESAME SEED 3 TSP
JAGGERY HAF CUP
WATER 1 CUP
FOR SPICE

GRIND :

ELAICHI 3NOS
CLOVE 2 NOS
DRY GINGER POWDER 2 PINCH


METHOD
SOAK THE RICE FOR HALF AN HOUR . DRY IT AND GRIND TO A FINE FLOUR. SIEVE
ROAST THE DAL TO GOLDEN BROWN AND GRIND . SIEVE IT
POWDER THE JAGGERY AND ADD WATER TILL THE LEVEL OF JAGERY AND HEAT IT TO REMOVE THE DIRT FROM IT.STRAIN IT
HEAT THE JAGGERY AGAIN BY ADDING THE POWDERED MASALA. THE MEASURE OF THE JAGERY WATER MUST BE 1 CUP NOW.ADD SESAME SEED, A PINCH OF SALT, ADD THE COCONUT AND LET IT BOIL FOR 1 MINUTE.
NOW SLOWLY ADD THE RICE FLOUR SLOWLY TO THE WATER AND MIX WELL . REMOVE FROM STOVE AND KEEP STIRRING TILL IT BECOMES THICK.ADD THE DAL POWDER , BUTTER AND MIX WELL
WHEN THE MIXTURE IS COOL KNEAD IT TO A SMOOTH DOUGH BY SPRINKLING WATER IF NECESSARY
MAKE MEDIUM SIZED BALLS AND DEEP FRY TILL DARK BROWN IN MEDIUM FLAME.

DIWALI LEGIAM

DIWALI LEGIAM

INGREDIENT:

SUKHU -50 G
SITHARATHAI -25G
OMAM -10G
JEERAGAM - 25G
MILAGU -10G
KANDATHIPILI - 25G
ARISI THIPILI - 25G
TURMERIC - 2 PIECE
GHEE -100G
GINGELLY OIL -100G
HONEY - 100G
JAGGERY - 1/2 KG
WATER 2 GLASS.

METHOD:

1.Dry in hot sun all the above ingredient and make powder of these in mixi.{but before that break ingredient 1 and 2 using stone.]Sieve the powder.
2. Take 2 glasses of water and mix the powder in the water thoroughly and keep it aside.
3. Take the kadai and add jaggery and add water just to the level of jaggery. When jaggery melts strain to remove dirt from syrup. Then again heat the syrup and pour the ingredient mixture to the syrup and let it boil in simmer for exactly half an hour.
4. At this stage add gingelly oil and mix well.Let it boil in simmer till excess oil comes out of the mixture.
5. Now add ghee to the mixture and let it boil in simmer for another 15 minutes.
6.Now add the honey to the mixture and boil for last 15 minutes in simmer . Oil,ghee will come out of the mixture and the content will start to bubble.
7.Switch of the stove and wait till it becomes cold. The mixture will thicken when it becomes cold.
8. Tasty diwali legiam is ready.

COCUNUT POLI

COCUNUT POLI

COCUNUT POLI

INGREDIENT:

[For preparing the dough]

Maida flour 1/4 kg
Wheat flour 1/4kg
pinch of turmeric powder.
water as required
sesame oil 100ml

Preparation of dough:

Mix the above ingredients and knead to a very soft dough.
Add half of the oil and knead till all the oil gets absorbed.
Close it and let it be for 1 hour.
After half hour pour half of the remaining oil and knead until very soft and keep it closed aside for 4 hours.

INGREDIENT FOR THE FILLING:

Coconut grated 1 full
Roasted gram dal 1 cup [150ml]
Elaichi 3 to4
Jaggery 1/4kg

Method:

Break the jaggery to pieces
Mix the coconut and elaichi and grind it in the mixi to a fine paste without adding water because jaggery will become watery while grinding.
Grind the dal to a fine powder and sieve it.
Mix the powder to the ground paste and heat it in the tawa till excess water is absorbed.
After it cools make lemon sized ball of the fillings.
Take a plantain leaf [EADU] grease it will oil .
Take a lemon sized ball from the dough and pat it to 4 inches diameter.
Take one lemon sized ball of the filling and fil it in the dough and close the dough and pat it again upto 10 to 15 inches diameter on the leaf seeing that the filling does not come out of the dough.
Preheat the tawa to medium and invert the plantain leaf over the tawa and immediately slowly remove the leaf and let the poli stick to the tawa.
Apply little ghee on both sides and remove before it becomes golden brown.