Sambar Podi

INGREDIENTS:


Red chili - 125g
Coriander seed - 5g
Cumin seed - 2tbsp
Whole pepper - 2tbsp
Mustard seed - 1tbsp
Fenugreek seed - 1tbsp


METHOD:

• Dry roast all the above ingredients separately.
• Allow it to cool.
• Grind it to a powdery texture.

NOTE:

• This podi gives a good taste when added to all chicken curry and veg dishes as well.
• If you dont need this much quantity you can add accordingly and dry roast it.
• We can store this for a year.
• If you are adding a large quantity of ingredients, you can give it in a grinding machine outside where they do this type of grinding separately.

Kulambu milagu podi

INGREDIENTS:


Coriander seed - 500g
Red chili - 125g
Cumin seed - 2tbsp
Whole pepper - 2tbsp


METHOD:

• Dry roast all the above ingredients separately.
• Allow it to cool.
• Grind it to a powdery texture.

NOTE:

• This podi gives a good taste when added to all chicken curry and veg dishes as well.
• If you dont need this much quantity you can add accordingly and dry roast it.
• We can store this for a year.
• If you are adding a large quantity of ingredients, you can give it in a grinding machine outside where they do this type of grinding separately.

Onion chutney

INGREDIENTS:

Onion - 3
Tomato - 2
Cumin seed - 1/4sp
Coriander seed - 1/4sp
Chana dal - 1/4sp
Red chili - 2
Curry leaves and coriander leaves - few
Coconut - 2sp
Tamarind - 1sp
Salt - to taste


METHOD:

• Slice onion and tomatoes lengthwise and keep separate.
• In a kadai add oil, chana dal, cumin seed, coriander seed.
• When it is brown add onion and cook till it is light brown
• Then add tomatoes and fry til it is soft.
• Add curry leaves and coriander leaves, salt, coconut, tamarind and cook for a minute.
• Let it cool for 10 mins and mix it in a blender.
• Serve with idli, dosa.

Varamilagai Chutney (Red chili chutney)

INGREDIENTS I :

Red chili - 3/4cup
Garlic - 1/2 to the quantity of red chili
Salt - to taste
Sesame oil (nallennai) - 3sp


INGREDIENTS II:

Onion - 1cup
Tomato - 1cup
Mustard seed - 1/4sp
Urad dal - 1/2sp
Curry leaves - few
Salt - to taste
Oil - 3sp


METHOD FOR INGREDIENTS I:

• Grind the 1st ingredients to a fine paste and mix 3sp of nallennai to it.
• This can be used as a separate dish but it is too strong and spicy.

METHOD FOR INGREDIENTS II:

• Chop onions and tomatoes finely.
• In a kadai add oil, mustard seeds, urad dal, curry leaves and fry till it is light brown.
• Now add onion and tomatoes and fry till it is soft.
• Now add 1sp of METHOD I chutney and mix well.
• Add salt and cook for 5 mins.
• Serve with chapathi, idli, dosa.

Kothamallithalai Thokku

INGREDIENTS:


Kothamallithalai - 2cup
Red chili - 4
Tamarind - small gooseberry size
Salt - to taste
Oil - 3sp
Mustard seed - 1/4sp
Urad dal - 1/2sp
Hing - a pinch


METHOD:

• Grind kothamallithalai, red chili, tamarind, salt to a fine paste.
• In a kadai add oil, mustard seed. When it splutters add urad dal.
• When lightly brown add hing, grounded thokku paste and fry for 5mins and off the flame.

Mushroom Paneer Masala

INGREDIENTS:

Mushroom - 250g
Paneer - 150g
Capsicum - 1
Green chili - 1
Onion - 3
Tomato - 1
Garlic - 5
Ginger - 1/2 of garlic
Cashew - 5
Garam masala - 1sp
Channa  masala - 1/2sp
Chilli powder - 3/4sp
Turmeric powder - a pinch
Salt - to taste
Butter - 1sp
Lime syrup - 1sp
Milk - 1/4tblr
Coriander leaves - few


METHOD:

• Cut mushroom, capsicum and paneer evenly into medium size piece.
• Crush ginger, garlic and cashews to a fine paste.
• Slice onions and tomato and keep aside.
• In a cooker add onion, green chili, capsicum and fry till it becomes translucent.
• Add ginger garlic and cashew paste and fry till it is light brown.
• Now add tomato and mushroom and leave it for 5min till water oozes out.
• Then add paneer, turmeric powder, garam masala, channa masala, chili powder, salt, milk and close cooker to boil for 2 whistles.
• Open and add lime syrup, butter, coriander leaves and mix well.
• Serve hot with poori or chapathi.

Channa Curry

INGREDIENTS:


White Channa - 100g
Onion - 4
Tomato - 3
Garlic - 5nos
Ginger - 1/2 of garlic
Chili powder - 1/2sp
Garam masala - 1/2sp
Kulambu milagu podi - 1sp
Turmeric powder - a pinch
Salt - to taste
Coriander leaves - few
Lime syrup - 1sp


METHOD:

• Soak channa overnight in water and cook it for 3 whistles by adding 1sp of kulambu podi in it.
• The water remaining should be kept separate as it has the spice powder in it.
• Crush ginger garlic to a paste.
• Slice onions and tomatoes and keep separate.
• Now in a kadai add oil. Add onion and fry till it becomes light brown.
• Add ginger garlic paste and cook till it is light brown.
• Now add tomatoes and fry till it becomes soft.
• Then add the boiled channa, chili powder, garam masala, turmeric powder, salt and add the boiled channa water.
• Let it boil for 10mins till the spices gets cooked.
• Finally add lime syurp and coriander leaves and mix well.
• Serve hot with parota or chapathi.

Masala dosa

INGREDIENTS:

Potato - 4
Onion - 2
Garlic - 5
Ginger - equal to garlic
Fennel seed - 1sp
Cloves - 2
Cinnamon - 1 small stick
Coriander seed - 3sp
Chili powder - 1/2sp
Turmeric powder - a pinch
Salt - to taste
Coriander leaves - few


METHOD:

• Cook potato for 2 to 3 whistles and smash it.
• Grind ginger, garlic, fennel seed, coriander seed, cinnamon, cloves to a fine and smooth paste.
• Slice onions lengthwise and keep aside.
• In a kadai add oil. Once heated add onion, grinded paste and fry till the raw smell leaves.
• Now add smashed potatoes, chili powder, turmeric powder, salt and sprinkle little water.
• Boil for 5 to 10 mins.
• Finally add coriander leaves, mix well and off the flame.

POTTUKADALAI MAAVU (Roasted dalia split flour):

This is prepared to give a coating on to the dosa and then top of it we will spread masala prepared as above.


Roasted dalia split - 5sp
Red chili - 2
Salt - a pinch 

• All the above powder in a mixie without adding water.
• Transfer it to a bowl and add water and mix to a fluid level consistency.
• Now this can be spreaded on the dosa and then finally spread potato masala and serve hot.

Channa Masala

INGREDIENTS:

Channa (white) or chick peas - 100g
Chili powder - 1sp
Channa masala powder - 1sp
Garam masala - 1sp
Salt - to taste
Coriander leaves - few
Onion and lemon - to garnish


TO GRIND:

Onion - 3
Tomato - 2
Garlic - 4
Ginger - 3/4th to garlic


METHOD:

• Grind the above given ingredients to a fine paste.
• Soak channa in water overnight and pressure cook it to 3 whistle.
• In a kadai, add oil and when heated add the grinded ingredients.
• Close with a lid till it gets cooked and the raw smell leaves.
• Now add boiled channa, chilli powder, channa masala, garam masla, salt and little water.
• Let it boil for another 5mins.
• Finally add coriander leaves, stir once and serve hot with maida puri.
• Garnish with sliced onions and lime juice on the masala.

Paasi Parupu Dosai (Green gram dosa)

INGREDIENTS:

Split paasi parupu - 100g

Idli rice - 25g

Ginger - a small piece

Green chili - 4

Salt - to taste

Onion - 1

Coriander leaves - few

METHOD:

• Soak paasi paruppu and rice in water for 3hrs.
• Then grind it along with ginger, green chili and salt. to a form like dosa batter.
• Finally add chopped onion and coriander leaves and stir once.
• Make crispy dosas and serve with coconut chutney.

Tomato chutney

INGREDIENTS:

Tomato - 2
Onion - 4
Red chili - 3
Cumin seed and Coriander seed - 1/4sp each
Curry leaves - few
Coconut - 3sp
Salt - to taste


METHOD:

• Chop onion and tomato.
• In a kadai, add oil. Add cumin seed, coriander seed, curry leaves, onion and fry till it becomes translucent.
• Then add red chili, tomato and fry till it gets soft.
• Finally add coconut and salt and fry little.
• Let it cool and grind it adding little water.
• If required season it with mustard seeds and urad dal.

Thakkali dosai (Tomato dosa)

INGREDIENTS:


Idli rice - 250g
Garlic - 6nos
Ginger - 3/4th to garlic
Fennel seed - 1/2sp
Tomato - 4
Red chili - 5
Salt - to taste
Onion - 1
Coriander leaves - few


METHOD:

• Soak rice in water for 3hrs.
• Then grind rice along with garlic, ginger, red chili, fennel seed, salt and tomato to a form like dosa batter.
• Finally add onion and coriander leaves and stir just once.
• Make hot, crispy tomato dosa and serve with coconut chutney.

Podi chutney

INGREDIENTS:


Urad dal - 4sp
Red chilli - 3
Hing - a pinch
Garlic - 2nos
Salt - to taste
Sesame oil (nallennai) - 3sp
Mustard seed - 1/4sp
Coconut (shredded) - 2sp


METHOD:

• Heat an empty kadai. 
• Add urad dal and fry til it is light brown and then keep separate.
• Now add red chili and fry a little.
• Along with it add hing and fry once and keep it separate.
• Let it cool and add garlic, salt, coconut to the cooled ingredients and grind it to a little coarse paste by adding little water.
• Finally season with sesame oil, mustard seed and serve with idli or dosa.

NOTE:

• If we have idli podi, we can add 3 to 4 spoon of it, along with garlic and coconut and mix well.
• Then season it with mustard seed and sesame oil.
• This is an easy way of podi chutney recipe.

Rava dosa

INGREDIENTS:

Rava (semolina) - 100g
Maida (All purpose flour) - 100g
Rice flour - 125g
Corn flour - 3sp
Salt - to taste
Cumin seed - 1/2sp
Whole pepper - 1/2sp
Green chili - 1
Onion - 1
Curry leaves - few
Coriander leaves - few


METHOD:

• Soak rava, maida, rice flour, corn flour and salt together in water for 6hrs.
• Water should be added more. It should be more liquidy than the normal dosa batter. Only then we can easily make dosa spreading on to dosa tawa.
• Stir all the remaining ingredients only once in mixie and add to the batter. The ingredients should break into two and so remember to stir in such a way.
• Now when making dosa, mix well from the bottom as the flours get settled in the bottom.
• Heat the dosa tawa to a above medium flame and not so high.
• Now spread the dosa batter from the end of the dosa tawa and tilt the tawa so that the dosa batter gets spreaded evenly till the center.
• Need not close it as dosa being very thin, it will get cooked soon.
• If it dint cooked in all the area turn the dosa slowly to the other side.
• Serve hot with coconut chutney and sambar.

Carrot semiya

INGREDIENTS:

Semiya (Vermicelli) - 300g
Carrot - 1
Onion - 2
Tomato - 2
Garlic - 4nos
Ginger - 1/2 to the quantity of garlic
Salt - to taste
Coriander leaves - few
Sambar powder - 1/4sp
Turmeric powder - a pinch
Fennel powder - 1/4sp
Mustard seed - 1/4sp
Urad dal - 1/4sp


METHOD:

• Fry vermicelli in one spoon of ghee till light brown and let it cool.
• Chop onion and tomato. Crush ginger and garlic. Shred carrot and keep separately.
• Add oil to kadai. Add mustard seed, urad dal, onion and fry till it becomes translucent.
• Then add ginger garlic paste and fry till it is brown.
• Add carrot and fry till raw smell leaves.
• Add tomato, fennel powder, sambar powder, salt, turmeric powder and sprinkle little water.
• Let it boil till the raw smell of the spices leave.
• Then add water with vermicelli to the ratio of 1:1 1/4.
• When the water is boiling well add semiya to it and simmer the heat to medium.
• Cook till the water gets absorbed.
• Finally add coriander leaves, mix and serve hot.

NOTE:

• We can also add capsicum and peas if needed.
• We can also substitute sambar powder with 2 green chili.

Curry leaf chutney (kariveppilai chutney)

INGREDIENTS:


Curry leaves - 2cup
Red chili - 4
Urad dal - 1/2sp
Tamarind - small gooseberry size
Garlic - 2
Salt - to taste
Hing - a pinch
Mustard seeds - 1/4sp
Urad dal - 1/4sp for seasoning.
Sesame oil (nallennai) - 2sp for seasoning


METHOD:

• In a kadai add oil, red chili, fresh tender curry leaves, tamarind and fry little.
• Then add hing, garlic, salt and off the flame.
• Let the mixture get cooled.
• Now grind the mixture to a fine paste.
• Finally season it with sesame oil, mustard seeds and urad dal.

Served with idli.

Thakkali thokku

INGREDIENTS:

Onion - 3
Tomato - 6
Garlic - 5
Sambar powder - 1/2sp
Chilli powder - 1/4sp
Turmeric powder - a pinch
Salt - to taste
Mustard seeds - 1/4sp
Oil - a little more.


METHOD:

• Cut onion and tomato and keep aside.
• Crush garlic and keep separate.
• In a kadai add more amount of oil. Once heated add mustard seeds.
• When it splutters add onion and fry til it becomes soft.
• Then add crushed garlic and fry til it is brown.
• It gives a good aroma.
• Then add tomatoes, sambar powder, chili powder, salt, turmeric powder and cook for few mins.
• Need not add water as tomato itself will leave more water.
• It should be cooked for nearly half an hour till the tomato gets smashed like thokku or chutney.
• If there's no water add little water.
• Once cooked off the stove.

This delicious thokku can be served with idli, dosa, chapathi.
This can be kept refrigerated for 10 to 15days as we add more of oil and cook it for a longer time.

Onion - Tomato Curry

INGREDIENTS:


Onion - 5
Tomato - 2
Cinnamon - 1small stick
Clove - 1
Curry leaves - few
Coriander leaves - few
Turmeric powder - a pinch
Salt - to taste
Sambar powder - 1sp


METHOD:

• Slice onion and tomatoes in a thin lengthwise manner.
• In a kadai add oil, cinnamon, cloves and fry til it is brown.
• Cinnamon and cloves are added to give fragrance.
• Add onion and fry til it is brown
• Then add tomato, turmeric powder, salt, sambar powder and sprinkle little water.
• Let it cook for 5 to 10 mins.
• Finally add curry leaves and coriander leaves.

This is well suited to be served with chapathi.

NOTE:


Instead of adding sambar powder we can add green chili - 3nos. This will also be a different taste.

Tomato kulambu (Thakkali kulambu)

INGREDIENTS:

Tomato - 3
Onion - 1/2
Curry leaves - few
Coriander leaves - few
Salt - to taste
Turmeric powder - a pinch


TO GRIND:


Coconut - 1cup
Roasted dalia split ( pottukadalai) - 1/2sp
Cinnamon - 1stick
Clove - 2
Fennel seed (sombu) - 1/2sp
Red chili - 3
Garlic - 3nos


METHOD:

• Slice onion and tomatoes lengthwise.
• Grind the above given ingredients to a paste.
• Keep kadai. Add oil, onion and fry til it gets translucent.
• Add tomato and fry til becomes soft.
• Now add the grinded mixture, turmeric powder, salt and little water.
• Let it boil for 10 mins till the raw smell leaves.
• Finally add curry leaves and coriander leaves and boil for 2mins.
• Off the flame and serve hot with idli or dosa.

Coconut - Red chilli chutney (thaengai varamilagai chutney)

INGREDIENTS:


Coconut (grated) - 1cup
Red chili - 3
Curry leaves - 8nos
Roasted dalia split (pottukadali) - 1sp
Tamarind - a small piece
Hing - a pinch
Salt - to taste
Mustard seeds - 1/4sp
Urad dal - 1/2sp


METHOD:

• In a kadai add oil, urad dal, curry leaves, red chili, grated coconut, tamarind, hing, roasted dalia split.
• Add the above ingredients step by step and finally add salt.
• Let the mixture to cool and grind it to a smooth paste.
• Finally season it with mustard seeds.

Brinjal Pachadi

INGREDIENTS:


Brinjal(egg plant) - 2
Tomato - 2
Onion - 1/2
Cumin seed - 1/4sp
Coriander seed - 1/4sp
Tamarind - 1sp tamarind water or a small pinch
Green chili - 1
Sambar powder - 1/2sp
Salt - to taste
Turmeric powder - a pinch


FOR SEASONING:


Mustard seeds - 1/4sp
Curry leaves - few
Coriander leaves - few
Red chili - 1


METHOD:

• Slice onion, tomato, brinjal and green chili lengthwise.
• Keep cooker. Add oil and once heated add mustard seeds.
• When it splutters add curry leaves, cumin seeds and coriander seeds.
• When it is brown add onion and fry til it becomes translucent.
• Then add brinjal, tomato, turmeric powder, salt and add half a glass of water.
• Close cooker and allow it to boil for 2 whistle.
• Open and take the floating juicy tomato water in a separate vessel and keep aside.
• Now add coriander leaves and grind the remaining items in cooker using smashing tool. 
• Finally mix the tomato water into cooker and serve hot with idli and dosa.

Tomato Pachadi

INGREDIENTS:

Tomato - 3
Onion - 2
Green chili - 2
Cumin seed - 1/4sp
Coriander seed - 1/4sp
Coriander leaves - few
Mustard seed - 1/4sp
Curry leaves - few
Turmeric powder - a pinch
Salt - to taste


METHOD:

• Slice onion, tomato and green chili lengthwise.
• Keep cooker. Add oil and once heated add mustard seeds.
• When it splutters add curry leaves, cumin seeds and coriander seeds.
• When it is brown add onion and fry til it becomes translucent.
• Then add tomato, turmeric powder, salt and add half a glass of water.
• Close cooker and allow it to boil for 2 whistle.
• Open and take the floating juicy tomato water in a separate vessel and keep aside.
• Now add coriander leaves and grind the remaining items in cooker using smashing tool. 
• Finally mix the tomato water into cooker and serve hot with idli, chapathi or wheat dosa.