Ingredients
Urad dhal 1 tablespoon
tamarind marble size
coconut copra(dry) -1 small; cut into small pieces
salt to taste
Method
Dry fry urad dhal till it turns pink in color. Allow it to cool.
Add it to a mixer, add coconut copra, tamarind and salt and grind it to a fine powder. You can mix it with water whenever necessary and use as chutney.
Ingredients
Groundnut ½ cup( fried groundnut. If it is raw fry it without oil till it turns light brown)
Coconut grated 2-3 tablespoon
Tamarind a marble size
Red chillies 1-2
Salt to taste
½ teaspoon mustard
Oil as required
Method
Grind Groundnut, coconut, tamarind and Red chillies into a paste. Add salt
Heat little oil and put mustard after it splutters add Curry leaves fry it for a min and then add to the above paste.
Ground nut chutney is ready. Good to have with Idli and Dosa.
Ingredients
Fenu Greek greens(Venthaya Keera) small size a bunch
Atta for making Chappathi
Salt to taste
Water as required(Hot)
Oil/ghee as required
Method
Separate Venthaya keera(FenuGreek) leaves and clean it.
Fry it in kadai without any oil till the raw smell goes off.
Add this in Chappati atta and make dough to prepare chappathi.
Note: When u make Chappathi dough use hot water, Chappathi will be soft.
Ingredients
Onion 2 big chopped
Green chillies 2 chopped
Curry leaves a bunch chopped
Corriander leaves a bunch chopped
Hing a pinch
½ teaspoon urad dhal
½ teaspoon channa dhal(kadala parupu)
½ teaspoon mustard
Salt to taste
Oil as required
Method
Heat little oil and put mustard, after it splutters add channa dal, urad dhal, green chillies. Add onion and fry till it is tender and then add curry leaves and coriander leaves and fry till the raw spell goes off , then add Hing. Add salt to taste. Add this to Idli or Dosa batter, now the Kuzhi Paniyaram batter is ready. Heat the Kuzhi Paniyaram vessel, add little oil to all the Kuzhi and grease it. After it is heated pour the batter and keep it in low flame. ( fill only 3/4th kuzhi with batter ‘coz it comes out when it is cooked. Turn the side when it is cooked and cook the other side. Kuzhi Paniyaram is delicious with Kara chutney(Tomato chutney) or pudina thogayal.
Ingredients
A.
Palak Greens a bunch wash and cut into small bits
1 onion chooped
B.
½ cup fried gram(vudacha kadalai)
1-2 green chillies or Red chillie powder
Mint leaves
Kothamalli
Butter
Salt to taste
C.
Oil for frying
Method
Boil Ingredients A and keep aside.
Grind Ingredients B and mix with Ingredients A.
Make it similar to vada mavu and deep fry in Oil.
Ingredients
¼ mutton kheema, cleaned and cooked for 6-8 whistles
5-8 red chillies
1 tblspon Sombu
1 tblspoon channa dhal
1 tblspoon fried gram(vudacha kadalai)
1 teaspoon kasagasa
8-10 small onions
Salt to taste
Oil for frying
Method
Dry fry chillies in a kadai, keep it aside.
Pour little oil and fry channa dhal, keep it aside.
In the remaing oil fry fried gram, keep it aside.
In the remaing oil fry sombu, keep it aside.
In the same kadai fry kasagasa.
Let all the indredients to cool, then grind to fine powder.
Grind mutton kheema and small onion and add the above powder and salt and make to a smooth mavvu,
Make small balls by using little oil in your palm
Deep fry in oil, filter the oil from the mutton balls and serve hot.
Good to have with tea.
Ingredients
A
Fried Gram(vudacha kadalai) – 2 cups
Sombu 1/4 spoon
Pattai – 1 stick(small)
Clove 1(optional)
B
Red chillie powder ½ spoon or 2 green chillies chopped
Mint leaves and coriander leaves together an handful chopped
Onion 1 big chopped
Cashew 6-8 chopped
Butter or ghee 1 tablespoon
Cooking Soda a pinch(optional)
Salt to taste
Water as required
C
Oil for frying
Method
Grind Fried Gram, Sombu, Pattai and Clove in a mixie (optional you can add masala powder instead of Sombu, pattai and clove)
Mix the above powder with Ingredients B and make dough similar to masal vadai dough.
Deep Fry in oil and serve hot.
Note: You can even add boiled and smashed Yam- Karana kizhangu or cabbage to the above and make vadai.
Ingredients
Pepper 1 teaspoon
cumin seeds(Seragam) 1 teaspoon
Red chillies 2-4
Curry leaves a bunch
Coriander leaves a bunch
Garlic 2-4
Tomato 2(medium size) preferably Bangalore tomato
Turmeric powder a pinch
Hing(Asofedia) a pinch
Mustard seeds ½ tea spoon
Salt to taste
Oil as required
Tamarind lemon size
Method
Grind Red chillies, pepper and cumin seeds.
Make a paste with tamarind, add required water, Turmeric powder, Coriander leaves and 1 tomato( small pieces).
Grind 1 tomato and add to the above mixture. Add hing and salt(as required).
Pour oil in a kadai, add mustard, wait till it sprouts, add curry leaves, garlic and then add the above mixture. Remove the Tomato rasam just before it boils and serve hot.
Enjoy drinking Tomato rasam before the meals.
Ingredients
Onion big 2 chopped
Tomato 2 chopped
Garlic 5-8
Red chillie powder 2 spoons
Pepper powder ½ spoon
Turmeric powder a pinch
Salt to taste
FenuGreek Green -- Venthaya keera leaves(small ones) a bunch
Tamarind marble size; make it to a paste
Mustard ½ spoon
Curry leaves a bunch
Salt to taste
Oil for frying
Method
A.
Grind Onion, tomato, Garlic to a paste.
B.
Mix red chillie powder, Turmeric powder, pepper powder and salt to Tamarind paste and keep aside for 10-15 mins.
Pour little oil in a kadai, add mustard, wait till it sprouts, add curry leaves and Venithaya Keera and fry till the raw smell goes off. Add the above paste A and B.
Pour required water and wait till it boils well.( This will take another 15-20 mins)
Venithya keera Kuzhambu is ready.
Optionally you can add little jaggery to the Kuzhambu.
Good to have with Idli, Dosai or with Rice.
Ingredients
Capsicum 2 chopped
Onion 1 chopped
Tomato 1 chopped
Toor dhal ½ cup
Tamarind paste 1 spoon
Mustard ½ spoon
Curry leaves a bunch
Salt to taste
Oil for frying
Method
Presuure cook Toor dhal, Capsicum, Onion, Tomato together with the required water.
Allow it to cool and then grind it in a mixer.
Add tamarind paste and salt to the above mixture and allow it to boil and keep aside. Pour little oil in a kadai, add mustard, wait till it sprouts, add curry leaves and then add the above mixture. Capsicum Kadayal is ready. Good to have with Rice.
This is similar to Sambar except of the fact we have grinded it and it is without any sambar powder.
Note: You can also use pirthanga or green brinjal instead of Capsicum. Since it is grinded children cannot remove the veggies and eat.
Ingredients
3 cups atta
½ teaspoon red chille powder
½ teaspoon grinded green chille paste
1 tea spoon yellu(sesame)
1 tea spoon ommam(Carom, Ajowan) or seragam(Cumin seeds)
Salt to taste
Water as required
Oil as required
Method
Mix all the ingredients similar to poori dough, and prepare small pooris.
Nice to eat with Jam or Egg podimas.
Ingredients
Carrot 1( cut into small pieces)
Capsicum 1( cut into small pieces)
Cabbage 1 cup ( cut into small pieces)
Red chillie powder ¼ to ½ teaspoon
Turmeric powder a pinch
Pepper powder 1/4 teaspoon
Hing a pinch
Salt to taste
Oil as required
Water as required
Seragam 1 teaspoon
Sombu 1 teaspoon(optional)
Ghee 2 teaspoon
Cashew 10 powdered(optional)
Atta 3 cups
Methods
Take little oil in a kadai and put seragam, Sombu and then fry Carrot, Capsicum and Cabbage.
Add Red chillie powder, Turmeric powder, Pepper powder, Hing and required salt.
Fry till the raw spell goes off, remove from fire.
Take Atta and the required salt in a basin. Add the masala created above and water as required to make a dough similar to chappati dough. You can add Ghee and Cashew powder if required to add the taste.
Make medium-sized balls and prepare chappati.( the above ingredients will make 10 chappatis). Remember the Chappati’s will be thick like parotta since it as all the Vegetables.
Ingredients
A.
2-3 carrots( peeled, grated or cut into small pieces)
2-3 Red chillies
½ tea spoon Cumin seeds(Seragam)
Hing a pinch(asofedia)
Salt to taste
B.
Soak 2 cups of Idli rice for 4-5 hours
Method
Grind all the ingredients and make Carrot roast similar to Dosa.
For instant Carrot roast, you can also mix the ingredients A with Dosa batter(instead of Idli rice) and make fine Dosa.
Good to have with Coconut Chutney.
Ingredients
2-3 Bangalore Tomato
3-4 Red chillies
½ tea spoon Cunib seeds(Seragam)
Hing a pinch(asofedia)
Salt to taste
Method
Grind the above ingredients and mix it with Dosa batter.
Good to have with any chutney
Ingredients
Pudiana leaves a bunch
Coconut grated 2-3 tablespoon
Tamarind a marble size
Red chillies 1-2
Salt to taste
½ teaspoon urad dhal
½ teaspoon channa dhal(kadala parupu)
½ teaspoon mustard
Oil as required
Method
Heat little oil and put mustard after it splutters add channa dal, urad dhal, red chillies.
Add Pudina and fry till the raw spell goes off, then add coconut and fry for 2 mins, add tamarind and fry for a min.
Wait till the mixture becomes cool, grind it and add salt.
Ingredients
One cup sliced chow chow
One table spoon of urad dhall
1table spoon coconut grated
1 or 2 red chillies
Tamarind a small marble size
Hing 2 pinch
Salt to taste
½ teaspoon mustard
Oil as required
Method
Heat little oil and put mustard after it splutters add urad dhal,coconut,tamarind, hing and red chillies.
Stir fry the chow chow after peeling and slicing them into chuncks. Wait till the mixture becomes cool, grind it and add salt.
Good to eat with Idli and Dosai.
Ingredients
1 Onion(cut into small pieces)
1 Tomato(cut into small pieces)
1 Carrot(cut into small pieces)
6-8 Ivy Gourd - Kovakkai(cut into small pieces)
Curry leaves –a small bunch
Corriander leaves – a small bunch
½ teaspoon urad dhal
½ teaspoon channa dhal(kadala parupu)
½ teaspoon mustard
2-4 red chillies(as per taste)
Salt to taste
Oil as required
Method
Heat little oil and put mustard after it splutters add channa dal, urad dhal, red chillies.
Add onion and fry till brown, add tomato, carrot, kovakkai, Curry leaves and Coriander leaves and fry till the raw spell goes off
Wait till the mixture becomes cool, grind it and add salt.
Ingredients
2-3 Onion
Curry leaves –a bunch
Corriander leaves – a bunch
½ teaspoon urad dhal
½ teaspoon channa dhal(kadala parupu)
½ teaspoon mustard
2-4 red chillies(as per taste)
Salt to taste
Oil as required
Method
Heat little oil and put mustard after it splutters add channa dal, urad dhal, red chillies. Add onion and fry till the raw spell goes off Wait till the mixture becomes cool, grind it and add salt.
Method I
Ingredients
2 Onion
2 Tomato
Curry leaves –a small bunch
Corriander leaves – a small bunch
½ teaspoon urad dhal
½ teaspoon channa dhal(kadala parupu)
½ teaspoon mustard
2-4 red chillies(as per taste)
Salt to taste
Oil as required
Method
Heat little oil and put mustard after it splutters add channa dal, urad dhal, red chillies.
Add onion and fry till it is tender and then fry the Tomatos, Curry leaves and Corriander leaves till the raw spell goes off.
Wait till the mixture becomes cool, grind it and add salt.
Method II
Ingredients
4 tomatoes
Red chillie powder – 2 teaspoon
Salt to taste
½ teaspoon mustard
¼ fenugreek seeds(venthayam)
Oil 2-3 tablespoon
Method
Grind Tomato in a mixxie and keep aside
Pour the oil in a kadai and add mustard, wait till it sprouts. Now add fenu greek seeds and then add tomato. Now add chillie powder and salt. Keep it in low flame.
Wait till oil separates from the tomato paste. Tomato chutney is ready. Serve with Idli or Dosai.
Ingredients
Full Cream Milk 1 litre
Badam 10-12
Pista 5-6
Cashewnut 10
Saffron a pinch
Sugar for taste
Cardamom powder 2-3
Method
Boil Milk in a thick bottom Pane in low flame. Continue stirring the milk in frequent intervals. Wait till the milk become 1/3 rd of the quantity. Add Sugar for taste.
Grind half the quantity of Cashew and Badam(5 cashew and 5 badam) in a mixer, add to the boiling milk.
Add Cardamom powder
Add saffron before removing from fire.
Allow it to cool and then refrigerate.
Note: Basundhi tastes good with less sugar.
Ingredients
1 Litre Milk
200 gms Vermicelli
Sugar to taste
1 tsp Cardamom powder
2 Pinches Saffron
10 cashewnuts chopped
10 Badam Chopped
4 tbsp Ghee
Method
Fry the vermicelli in half of the ghee till it turns golden brown.
Keep the milk for boiling. Add vermicelli in boiling milk.
Boil the milk till the vermicelli is cooked.
Add sugar and stir it to dissolve.
Grind 5 Cashew and 5 Badam in a mixer and add to the boiling verimicelli.
Now add cardamom powder and saffron.
Continue boiling till the desired consistency is achieved.
Garnish it with fried cashewnuts and Badam.
Put off the flame.
Serve the vermicelli pudding hot or cold.
