Cauliflower Kurma

INGREDIENTS:

Cauliflower - 1small
Peas - 1/4cup
Onion - 1/2
Green chili - 1
Tomato - 1
Garlic - 4
Ginger - 1/2 to garlic
Fennel seed - 1/4sp
Coconut - 1/2 cup
Cinnamon - 1 small stick
Clove - 2
Kulambu milagu podi - 1 1/2sp
Salt - to taste


METHOD:

• Wash cauliflower with hot water and cut into pieces.
• Chop onion and tomatoes. Grind ginger, garlic,fennenl seed and coconut.
• In a kadai add oil. Once heated add cinnamon, cloves, onion, green chili and fry till the onion becomes light brown.
• Now add tomato and fry till it is soft.
• Then add cauliflower, peas and the grinded coconut paste.
• Add kulambu milagu podi, salt, turmeric powder and close to boil.
• Once the cauliflower is cooked off the flame.
• Serve hot with chapathi, rice or idli/dosa.

NOTE:

• We can also grind the cinnamon and clove along with the ginger, garlic, coconut paste.
• We can also substitute kulambu milagu podi with 2sp of coriander powder, 1/2sp of red chili powder and 1/2sp of pepper powder

Tomato soup

INGREDIENTS:


Tomato - 2
Onion - 1
Paruppu water (toor dal) - 1tblr
Salt - to taste
Turmeric powder - a pinch
Soup powder - 1 1/2sp
Cinnamon - a small piece (optional)
Clove - 1 (optional)
Water - 1tblr


METHOD:

• Chop tomatoes finely or blend it once in a mixer.
• Slice onions and keep aside.
• In a cooker add oil and when heated add cinnamon, clove and onion.
• When it is light brown add tomatoes and when it is soft add paruppu water, salt, turmeric powder.
• Close cooker and cook it for 2 whistles.
• Open and now add 1 1/2sp of soup powder and transfer to a bowl.
• Serve it hot.

NOTE:

• We can also add soup powder when cooking itself. That also gives a good taste.
• It is not necessary to add paruppu water but it gives a good taste.
• Vegetable soup is also similar to this but add just 1/2 tomato and the vegetables and cook it by simmering to 10 mins after putting on the cooker weight.

Chicken soup

INGREDIENTS:


Chicken - 100g
Onion - 1/2
Tomato - 1
Water - 21/2tblr
Salt - to taste
Turmeric powder - a pinch
Soup podi - 2sp


METHOD:

• Cut chicken to small pieces.
• Slice onion and tomatoes lengthwise.
• In a cooker add oil and when heated add onion and cook till it is light brown.
• Now add tomatoes and when it is soft add all the remaining ingredients and close the cooker.
• Pressure cook it for 2 whistles.
• Hot peppery chicken soup is ready to serve.

NOTE:


With mutton leg pieces it will be really good and tasty.

Sundal kathirikkai puli kulambu

INGREDIENTS:

Karuppu sundal (black channa) - 1small cup
Brinjal - 2
Onion - 2
Tomato - 1
Tamarind - a small lemon size
Kulambu milagu podi - 2sp
Salt - to taste
Curry leaves - 1strand
Grated Coconut - 2sp
Mustard seeds - 1/2sp
Turmeric powder - a pinch

METHOD:

• Chop onions and keep aside.
• Soak channa in water overnight and pressure cook with 1/2sp salt for 3 to 4 whistles.
• Take the syrup of tamarind and keep aside.
• In a cooker add oil and when heated add the chopped onions and fry till it is light brown.
• Then add chopped tomato and cook till it is soft.
• Add coconut, curry leaves and kulambu milagu podi and fry once and off the stove.
• Let it cool and grind it.
• In an empty cooker add oil and when heated add mustard seeds.
• Now add half chopped onion and fry till it is brown.
• Now add sliced brinjal, salt, turmeric powder, 1sp tamarind syrup and cook till the brinjal absorbs the tamarind syrup.
• Now add the grinded mixture, cooked channa, remaining tamarind syrup,salt and let it boil for 5 mins till the raw smell leaves and the brinjal gets cooked.
• Serve hot with rice or idli.

Peerkangai thokku (Ridge guard/ chinese okra curry)

INGREDIENTS:


Peerkangai - 2
Onion - 2
Tomato - 2
Mustard seeds - 1/2sp
Turmeric powder - a pinch
Sambar powder - 1sp
Salt - to taste


METHOD:

• Peel the outer skin of ridge gourd and cut it to small pieces.
• Slice onions and tomatoes finely.
• In a cooker, add oil and when heated add mustard seeds.
• When it pops add onion and fry till it is light brown.
• Now add peerkangai and fry for 5mins.
• It will leave water and then add tomatoes, turmeric powder, salt and sambar powder.
• Add little water and fry till tomatoes are soft.
• Now close cooker and cook it for 2 to 3 whistles.
• Open it when done and serve hot with white rice/ idli/ dosa.

Thattai Paruppu sambar

INGREDIENTS:

Thatta paruppu (Red chori brown beans) - 1cup
Onion - 1
Tomato - 1 or 2
Brinjal - 2
Sambar powder - 1sp
Curry leaves - few
Tamarind syrup - 2sp
Mustard seeds - 1/2sp
Turmeric powder - a pinch
Salt - to taste

METHOD:

• Soak thatta paruppu in water over night and pressure cook it for 3 whistles.
• In an empty kadai, add oil and when heated add sliced mustard seeds, curry leaves, onion, brinjal, 1sp tamarind syrup, salt little and turmeric powder.
• Leave it till brinjal absorbs the tamarind syrup.
• Now add tomato and cook till it is soft.
• Now add the kadai materials to the boiled paruppu and add sambar powder, salt, remaining 1sp tamarind syrup, little water if it is too thick and close it to boil for 5 to 10 mins till the brinjal gets cooked and the raw smell of sambar powder goes off.
• Open and serve hot with white rice.

NOTE:

• The water of the boiled paruppu can be used to make rasam as like we make paruppu rasam from paruppu water.
• It gives a good taste.
• We can also add bottle guard and chayote vegetable to this sambar.

Paruppu chutney

INGREDIENTS:


Coconut - 1cup grated
Red chili - 3
Tomato - 2
Garlic - 2
Toor dal - 1sp
Chana dal - 1sp
Curry leaves - few
Hing - a pinch
Tamarind - a small gooseberry size


METHOD:

• Heat kadai and add toor dal, chana dal, curry leaves and when lightly brown add red chili.
• Then add chopped tomato, hing, salt, tamarind and fry till tomatoes are soft.
• Now add garlic and coconut and fry lightly.
• Let the mixture cool and grind it bit coarsely.
• It goes well with tamarind rice.
• Serve also with white rice, idli, dosa.

Sambar

INGREDIENTS:


Toor dal - 1cup / 1small tblr
Tamarind - a big lemon size
Onion - 1
Any vegetable (drumstick, carrot, brinjal, radish, beetroot, bottle guard, chayote) - as required
Tomato - 2
Green chili - 2
Turmeric powder - 1/4sp
Salt - to taste
Sambar powder - 1 1/2sp


FOR SEASONING:


Mustard seed - 1/2sp
Oil - as required
Curry leaves - few
Coriander leaves - few
Hing - a pinch
Red chili - 1


METHOD:

• Wash toor dal, soak in water for one hr and pressure cook it for 2 to 3 whistle. (Add little extra water so that we can use it for making paruppu rasam)
• Open and smash the dal with the smashing tool.
• Soak tamarind in water and take the tamarind syrup.
• In a kadai add oil and when heated add sliced onion, green chili and fry till the onions are light brown.
• Now add the vegetable, little salt to the vegetable, turmeric powder and 1 to 2sp of tamarind syrup.
• Fry till the vegetable is half cooked with the tamarind water so that it gets more tasty.
• Now add tomatoes and cook till it is soft.
• Then take these ingredients and add into the smashed dal in cooker.
• Add the remaining tamarind syrup, sambar powder, salt and water if it is still thick.
• Now close cooker and let it boil for 1 whistle.
• Open and season it with the above given seasoning ingredients.
• Delicious sambar is ready.
• Serve hot with idli/ rice/ dosa.

Paasi paruppu payasam

INGREDIENTS:

Broken green gram dal - 1/2tblr
Jaggery - 3/4tblr
Milk - 3tblr
Cardamom powder - 1/2sp
Cashew - 1/2sp


METHOD:

• Wash the dal and pressure cook it for 1 whistle with 1tblr water.
• Open and add jaggery, milk and boil for 5mins.
• Finally add cardamom and fried cashews.
• Serve hot or chilled.

NOTE:

• Jaggery gives a better taste then adding white sugar.
• When it gets solid add milk when serving.

Arisi payasam

INGREDIENTS:

Raw rice or biriyani rice - 1/4tblr
Sugar - 3/4tblr
Ghee - 2sp
Milk - 3/4 litre
Water - 1tblr
Cardamom powder - 1/2sp
Camphor - a pinch (single mustard seed size)
Cashew - 1sp


METHOD:

• Wash the rice and drain all the water.
• In a vessel add ghee and fry rice little and add water.
• Let it boil for few mins and when cooked slightly smash the rice.
• Now add milk and sugar and boil till it is little thick.
• Finally add cardamom powder, camphor and fried cashews.
• Boil for 5mins and off the flame.
• Serve hot or chilled.

NOTE:


Camphor is added only to this payasam as it gives a good aroma when mixed to the rice.

Godhumai payasam

INGREDIENTS:

Rice wheat - 1/2tblr
Milk - 2tblr
Water - 2tblr
Sugar - 1 1/2tblr
Coconut milk - 1tblr
Cardamom powder - 1/2sp


METHOD:

• Wash the rice wheat and boil in cooker with 2tblr water and 2tblr milk for 3 to 4 whistle.
• Open and smash it well.
• Now add sugar and coconut milk and let it boil for 5mins.
• Finally add cardamom powder and off the flame.
• Serve hot or chilled.

Rava payasam

INGREDIENTS:

Rava - 1/2 tblr
Ghee - 1sp
Cashews and dry grapes - 1sp
Sugar  - 1 1/4tblr
Cardamom powder - 1/2sp
Milk - 5tblr
Rose essence - 2drops


METHOD:

• In a vessel add ghee and roast cashews and dry grapes to light brown and keep aside.
• In the same vessel add little ghee and roast the rava lightly and add 1tblr water and boil till it gets cooked.
• Now add 5tblr boiled hot milk, sugar and vanilla essence.
• Keep stirring it for 10 to 15 mins till the milk gets little thick.
• Finally add the cardamom powder and fried cashews and dry grapes.
• Serve it hot or chilled.

Semiya payasam

INGREDIENTS:

Semiya - 1tblr
Ghee - 1sp
Cashews and dry grapes - 1sp
Sugar  - 1 1/4tblr
Cardamom powder - 1/2sp
Milk - 5tblr


METHOD:

• In a vessel add ghee and roast cashews and dry grapes to light brown and keep aside.
• In the same vessel add little ghee and roast the semiya lightly and add 1tblr water and boil till it gets cooked.
• Now add 5tblr boiled hot milk and sugar.
• Keep stirring it for 10 to 15 mins till the milk gets little thick.
• Finally add the cardamom powder and fried cashews and dry grapes.
• Serve it hot or chilled.

Pudding

INGREDIENTS: 

Milk - 1/2litre and 1tblr extra
Sugar - 30g 
White Bread - 2
Egg - 4
Choco powder or chocolate essence - 1 1/2sp
Vannila essence - 4drops


METHOD:

• Take a vessel and boil milk till it gets condensed to 1/2litre.
• Then add sugar and stir it well.
• When sugar is added the milk becomes watery so boil foe other 10mins to make it thick.
• Now remove the outer crusty brown layer in bread. Add 3sp of boiling milk to the bread and smash it well.
• Then add it to the boiling milk.
• Add choco powder or chocolate essence to the boiling milk and off the stove.
• Let the milk to cool.
• Now take the eggs and beat it as much as you can by hand or use egg beaters to make it blend well.
• When the milk comes to the normal temperature or when the heat is off from the milk add the beaten eggs. (Dont ever add the eggs to the milk when it is hot).
• Add vanilla essence to the milk.
• Add the final milk to the mixer and stir it twice so that all the ingredient gets blended well.
• Check for the sugar. If it is correct add a little extra so that when it is cooled the sugar will be correct.
• Now pour the milk to a vessel which fits in a cooker.
• Add little water to the cooker and place the milk vessel inside.
• Close it and cook for 1 whistle.
• Refrigerate it and serve.

Carrot kheer (Carrot payasam)

INGREDIENTS:


Milk - 1litre
Carrot - 1big size
Cashew - 10nos
Sugar - as required
Cardamom powder - 1/2sp


METHOD:

• Cut carrots thinly.
• Boil carrot and cashew (keeping each in a separate small vessel) in a cooker by adding one spoon of water in cooker and into both carrots and cashew cup.
• Once putting the weight on to the cooker, simmer the flame and off the stove in 5minutes.
• Let the content cool and add the carrot and cashew to mixer and stir twice (dont stir more than that).
• Now boil the milk, so that it should get condensed to 3/4th litre.
• Now add sugar and stir well.
• The milk will now become loosen as we added sugar.
• Again let it boil until it is thick.
• Now add the grinded contents and crushed cardamom to the milk.
• Boil fot 2mins and off the flame.
• Serve hot or cold by keeping in refrigerator.

Maida bonda

INGREDIENTS:

Maida flour (All purpose flour) - 1/2tblr
Rice flour - 1/2tblr
Baking soda - 1/4sp
Onion - 1
Green chili - 4
Salt - to taste
Curry leaves and coriander leaves - little extra
Butter - 1sp
Oil - for frying


METHOD:

• Chop onion, coriander and curry leaves finely.
• Mix all the ingredients by adding little water and make a solid dough.
• Heat oil and make crispy wheat bondas.

Godhumai Bonda (Wheat bonda)

INGREDIENTS:

Wheat flour - 1/2tblr
Rice flour - 1/2tblr
Baking soda - 1/4sp
Onion - 1
Green chili - 4
Salt - to taste
Curry leaves and coriander leaves - little extra
Butter - 1sp
Oil - for frying


METHOD:

• Chop onion, coriander and curry leaves finely.
• Mix all the ingredients by adding little water and make a solid dough.
• Heat oil and make crispy wheat bondas.

Ulundhu Vadai (Urad dal Vada)

INGREDIENTS:

Urad dal (whole) - 1tblr
Rice flour - 1/2tblr
Ginger - a small size
Salt - to taste
Onion - 1
Green chili - 4
Coriander and curry leaves - few
Whole pepper - 1sp
Cumin seed - 1/2sp
Oil - for frying


METHOD:

• Wash urad dal and soak in water for 2hrs.
• Grind it to a solid state with little water and along with ginger and salt and have it in a 
• separate container.
• Chop onions, coriander leaves, curry leaves finely and crush green chili.
• Add the remaining items to the grinded dough and mix well.
• Once the oil is heated fry crispy ulundhu vadai and serve hot.

Vennai Bonda (Butter Bonda)

INGREDIENTS:

Dalia split flour (pottukadalai maavu) -1/2tblr
Gram flour (besan flour) - 1/2tblr
Rice flour - 1tblr and little extra
Onion - 1/2tblr
Crushed green chili - 6
Baking soda - 1/2sp
Butter - 1/4tblr
Curry leaves and coriander leaves - little extra
Salt - to taste
Oil - for frying


METHOD:

• Finely chop onion and keep aside.
• Mix all the ingredients by adding little water.
• Make dry semi-solid state dough.
• Making small balls fry in oil.

Thatta Payir Vadai (Red chori bean vada)

INGREDIENTS:

Thatta Payir - 50g
Ginger - a small finger size
Red chili - 6
Salt - to taste
Onion - 1
Curry leaves and coriander leaves - little extra
Oil - for frying


METHOD:

• Wash thatta payir and soak in water for 3 to 4hrs.
• After 4hrs drain off excess water.
• Grind it solidly to a little coarse texture along with ginger, red chili and salt.
• Take the above mixture in a separate container and add finally chopped onion, curry leaves and coriander leaves.
• Make crispy hot vadas by frying in oil.

Paasi Paruppu Vadai (Green gram vada)

INGREDIENTS:

Udaikadha Paasi Payir (Broken Green gram) - 50g
Ginger - a small finger size
Green chili - 6
Salt - to taste
Onion - 1
Curry leaves and coriander leaves - little extra
Oil - for frying


METHOD:

• Wash paasi payir and soak in water for 3 to 4hrs.
• After 4hrs drain off excess water.
• Grind it solidly to a little coarse texture along with ginger, green chili and salt.
• Take the above mixture in a separate container and add finally chopped onion, curry leaves and coriander leaves.
• Make crispy hot vadas by frying in oil.

Paruppu rasam

INGREDIENTS:

Toor dal - 1/4tblr
Tamarind - small gooseberry size
Tomato - 1/2
Rasam podi - 1sp
Salt - to taste
Turmeric powder - 1/4sp


FOR SEASONING:


Mustard seed - 1/4sp
Red chili - 1
Curry leaves - 4leaves
Garlic - 1small pod crushed.
Coriander leaves - few
Hing - a pinch
Oil - as required


METHOD:

• Boil toor dal with 1tblr of water for 2 whistles.
• Mash the dal well so that the water and dal are not separate.
• If the water is too thick add little more of water to the rasam texture.
• Soak tamarind in water for 15mins so that it gets soft.
• Take tamarind syrup (not too thick).
• Add tomato, turmeric powder, salt and crush the tomato well into the tamarind water.
• Now place it on a flame and wait till the bubble start forming in it.
• Add rasam podi and immediately off the flame (Do not leave it to boil).
• Now season it with the seasoning ingredients and add to the rasam and close it to not let the fragrance go off.

NOTE:

When making sambar we can take that water and do this rasam.

Tamarind Rasam (Puli rasam)

INGREDIENTS:

Tamarind - Medium gooseberry size
Tomato - 1/2
Rasam podi - 1sp
Salt - to taste
Turmeric powder - 1/4sp


FOR SEASONING:


Mustard seed - 1/4sp
Red chili - 1
Curry leaves - 4leaves
Garlic - 1small pod crushed.
Coriander leaves - few
Hing - a pinch
Oil - as required


METHOD:

• Soak tamarind in water for 15mins so that it gets soft.
• Take tamarind syrup (not too thick).
• Add tomato, turmeric powder, salt and crush the tomato well into the tamarind water.
• Now place it on a flame and wait till the bubble start forming in it.
• Add rasam podi and immediately off the flame (Do not leave it to boil).
• Now season it with the seasoning ingredients and add to the rasam and close it to not let the fragrance go off.

Soup Podi (Soup powder)

INGREDIENTS:

Cumin seed - 3/4cup
Whole pepper - 1cup
Coriander seed - 3/4cup


METHOD:

• Dry roast the above ingredients separately.
• Let it cool for few minutes.
• Grind it to a fine powder.

Rasam podi

INGREDIENTS:

Cumin seed - 1cup
Whole Pepper - 3/4cup
Coriander seed - 1cup
Fenugreek (Vendhayam) - 3sp


METHOD:

• All the above ingredients should be dry roasted to light brown shade separately.
• Let it cool completely.
• Then powder it to a little coarser texture.

NOTE:

• The above ingredients can also be grinded without dry roasting it except fenugreek seed.
• We can also add red chili to the above ingredients.
• As I used to add it when seasoning rasam, I dint add in the above ingredients.

Oats idli/ Oats dosa

INGREDIENTS:

Idli rice - 1cup
Oats - 1cup
Urad dal - 1/2cup
Fenugreek seed - 1sp
Salt - to taste


METHOD:

• Wash rice, urad dal, fenugreek and soak urad dal and fenugreek together in water and rice separately for about 3hrs.
• Soak oats in water for 30 minutes before beginning to grind the batter.
• First grind rice and next grind urad dal, fenugreek, oats together.
• Add salt and mix well.
• Ferment it overnight for about 10hrs and then make oats idli/ oats dosa.

Lima beans curry

INGREDIENTS:

Lima beans - 1cup
Onion - 1
Tomato - 1
Mustard seeds - 1/4sp
Cumin seed - 1/4sp
Garlic - 4
Ginger - half to garlic
Green chili - 1
Coconut - 2sp
Kulambu milagu podi - 1sp
Garam masala - 1sp
Turmeric powder - 1/4sp
Salt - to taste
Coriander leaves - few


METHOD:

• Soak lima beans overnight in water and pressure cook for 2 whistles.
• Chop onion and tomatoes lengthwise and keep aside.
• Crush ginger, garlic, green chili, coconut to a fine paste.
• In a kadai add oil, mustard seeds, cumin seeds, onion and fry till golden brown.
• Now add the crushed ginger garlic paste and cook till the raw smell leaves.
• Then add tomatoes and cook till it is soft.
• Now add lima beans and all the dry spices and sprinkle little water.
• Cook for 5 to 10 minutes till the spices gets cooked.
• Finally add coriander leaves and mix well.
• Serve hot with chapathi or puri.

Masala idli

INGREDIENTS:

Idli - 2
Onion - 1
Tomato - 1
Garlic - 2
Ginger - equal to garlic
Green chili - 1
Fennel seed - 1/4sp
Coriander powder - 1/2sp
Chili powder - 1/4sp
Garam masala - 1sp
Turmeric powder - 1/4sp
Salt - to taste
Lime syrup - 1/2sp
Mustard seeds - 1/4sp
Curry leaves - few 
Coriander leaves - few


METHOD:

• Cut idli into small cubes and keep aside.
• Crush ginger, garlic, fennel seeds, green chili to a smooth paste.
• In a kadai add oil, mustard seeds, curry leaves, chopped onion and fry till golden brown.
• Add the crushed paste and cook till the raw smell leaves.
• Add the chopped tomatoes and cook till it is soft.
• Now add all the dry spices and sprinkle little water to cook till the raw smell leaves.
• Now add the idlis and mix well.
• Finally add the coriander leaves and lime syrup and mix well.
• If neede we can add little pepper powder too.
• Serve hot as an evening snack.

Green peas Curry

INGREDIENTS:

Onion - 2
Coconut - 3sp
Cashew - 1sp
Cumin seed - 1/4sp
Frozen Peas - 1cup
Garlic - 4
Ginger - equal to garlic 
Green chili - 1
Tomato - 2
Sambar powder - 1/2sp
Mutton masala - 1sp
Garam masala - 1/2sp
Turmeric powder - 1/4sp
Mustard seeds - 1/4sp
Salt - to taste
Corinader leaves and curry leaves - few
Lime syrup - 2sp


METHOD:

• In a kadai add oil. Once heated add one chopped onion and fry till soft.
• Then add coconut and cashew. Fry for a minute and let it cool.
• Grind it to a smooth paste and keep aside.
• Grind ginger, garlic, green chili to a paste.
• In am empty kadai add oil, mustard seeds, cumin seed, 1onion, ginger garlic and grren chili paste and fry till the raw smell leaves.
• Crush tomatoes in a mixer and add the puree to the kadai.
• Now add peas, onion coconut paste, sambar powder, mutton masala, garam masala, salt, turmeric powder and let it boil till the spices get cooked.
• Add the lime syrup and mix well.
• Finally garnish with coriander and curry leaves.
• Serve hot with puri or chapati.

NOTE:

• We can also add potato to it.
• In case if we are using dried peas, soak in water overnight, cook with 1 whistle and then use it for cooking.

Groundnut chutney (Nilakadalai chutney)

INGREDIENTS:

Groundnut - 5sp
Onion - 1/2
Tomato -1/2
Coconut - 2sp
Red chili - 1
Tamarind - small gooseberry sie
Salt - to taste

METHOD:

• In a kadai add oil, groundnut and fry till it is brown color.
• Then add onion, tomato, tamarind, salt, coconut, red chili and fry for a minute.
• Off the flame and let it cool.
• Grind it to a smooth paste.
• If needed season it with mustard seed.
• Serve with idli or dosa.

Green chutney

INGREDIENTS:

Onion - 3
Red chili - 2
Tender Coriander leaves and its stick - few leaves and 8sticks
Curry leaves - few
Cumin seeds - 1/2sp
Coriander seeds - 1/4sp
Whole pepper - less to 1/4sp
Tamarind - a small gooseberry size
Sesame oil - 3sp
Mustard seed - 1/4sp
Urad dal - 1/4sp
Salt - to taste


METHOD:

• In a kadai add oil and once heated add mustard seeds and urad dal.
• Keep the above contents separately.
• Then grind all the above ingredients in a raw state together with the fried kadai ingredients in a blender to a little coarser texture.
• Serve hot with idli.

Appam

INGREDIENTS:

Idli rice - 1cup
Raw rice(pacharisi) - 1/2cup
Urad dal - 1sp
Fenugreek seed (vendhayam) - 1/4sp
Aval(Poha/rice flakes) - 5sp
Salt - to taste
Sugar - 1sp
Sour dosa batter (pulitha dosa maavu) - 1ladle/1karandi


METHOD:

• Wash idli rice, raw rice, poha, urad dal, fenugreek and soak in water for about 3 to 4 hrs.
• Then grind it adding salt.
• Finally add 1 ladle of old and sour dosa batter.
• Mix well and ferment it overnight if we are doing it the next morning.
• In the morning before making appam add 1sp sugar, mix and then make appam.
• This requires a separate appam tawa which should be little deep in the center.
• Serve hot appam with coconut milk with cardamom and sugar added to it.

Capsicum Curry

INGREDIENTS:

Capsicum - 1
Onion - 1
Tomato - 1
Mustard seeds - 1/4sp
Curry leaves and coriander leaves - few
Sambar powder - 1/sp
Salt - to taste
Turmeric powder - a pinch
Garam masala - 1/2sp


METHOD:

• Chop onions, tomatoes, capsicum lengthwise.
• In a kadai add oil. 
• Once heated add mustard seeds, onion, capsicum and fry till soft.
• Then add tomatoes, sambar powder, salt, turmeric powder, garam masala and sprinkle little water.
• Let it boil for 10 mins so that masala spices get cooked.
• Finally add curry leaves and coriander leaves.
• Fry for a minute and off the flame.
• Serve hot with chapathi.

Puri's Potato Masala

INGREDIENTS:

Potato - 2
Onion - 2
Green chili - 4
Urad dal - 1/2sp
Chana dal - 1/2sp
Ginger - a small piece
Garlic - 2
Cinnamon - 1small stick
Cloves - 1
Fennel seed - 1/4sp
Turmeric powder - 1/4sp
Mustard seed - 1/4sp
Salt - to taste
Gram Flour - 1sp


METHOD:

• Slice onion lengthwise and keep aside.
• Grind ginger, garlic, cinnamon, clove, fennel seed to a smooth paste.
• In a kadai add oil.
• When heated add mustard seeds, urad dal, chana dal, onion, green chili and fry till light brown.
• Now add the grinded masala paste and fry for a while.
• Add turmeric powder, salt, chopped potatoes and water.
• Let it boil for minuted till the potatoes get cooked.
• Finally add gram flour and boil it for 2 mins.
• Off the flame and serve hot with puri.

Egg kothu parota

INGREDIENTS:

Parota - 1

Egg - 2

Onion - 1

Tomato - 1

Green chili - 1

Urad dal - 1/2sp

Mustard seed - 1/2sp

Curry leaves - few

Sambar powder - 1/2sp

Garam masala - 2sp

Turmeric powder - a pinch

Salt - to taste

METHOD:

• Cut parotas into small small pieces.
• In a kadai add oil. When heated add mustard seeds, urad dal, curry leaves.
• Then add onion, green chili and fry till it becomes light brown.
• Then add tomatoes and cook till it gets soft.
• Now add the parota pieces, sambar powder, garam masala, salt, turmeric powder and sprinkle little water for the spices to get cooked.
• Now add egg egg into it and stir fry thoroughly.
• Mix all the ingredients together and off the flame when it is done.
• Serve hot with raitha or some non-veg gravy.