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.

Veg kothu parota

INGREDIENTS:

Parota - 2
Onion - 1
Tomato - 1
Green chili - 2
Urad dal - 1/2sp
Mustard seed - 1/2sp
Curry leaves - few
Red chili powder - 1/4sp
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, red chili powder, sambar powder, garam masala, salt, turmeric powder and sprinkle little water for the spices to get cooked.
• Mix all the ingredients together and off the flame when it is done.
• Serve hot with raitha or some veg gravy.

Adai Dosa

INGREDIENTS:

Idli rice - 1tblr
Raw rice (pacharisi) - 1/4tblr
Toor dal - 3/4tblr
Chana dal - 1/4tblr
Red chili - 4
Hing - a pinch
Cumin seed - 1/2sp
Onion - 1
Coriander leaves - few
Salt - to taste
Butter - to make dosa


METHOD:

• Wash all the rice and dal ingredients and soak in water for about 5hrs.
• Grind it well along with cumin seed, red chili, hing and salt.
• Finally add finely chopped onion and coriander leaves before making dosa.
• When making dosa, add butter on it. Thats the speciality of it.
• Roast adai dosa is served with coconut chutney.

NOTE:

We can also add idli rice and toor dal alone. This gives a different tatse.

Puli chutney ( Tamarind chutney)

INGREDIENTS:

Onion - 1
Tomato - 3
Urad dal - 1sp
Chana dal - 1sp
Red chili - 3
Tamarind - cherry size
Salt - to taste


TO SEASON:


Sesame oil  (nallennai) - 3sp
Mustard seed - 1/2sp
Curry leaves - few


METHOD:

• Slice onions and tomatoes lengthwise.
• In a kadai add oil. When heated add urad dal, chana dal and fry till light brown.
• Then add red chili, onion and cook till onions become light brown.
• Now add tomatoes, tamarind, salt and cook till it is soft.
• Let the contents to cool and grind it in a blender.
• Finally season it with sesame oil, mustard seeds and curry leaves.
• Serve hot with idli or dosa.