MOONG SABUT SUNDAL:-( GREEN GRAM )

MOONG SABUT  SUNDAL:-
NEEDED:-
MOONG SABUT - 1 CUP
SALT- 1/2TSP
GRATED COCONUT - 1 TBL SPN
OIL - 1 TSP
MUSTARD - 1 TSP
ORID DHAL - 1 TSP
ASAFOETIDA POWDER - 1 PINCH ( OPTIONAL)
RED CHILLY - 1 NO. HALVED
CURRY LEAVES - 1 ARK

METHOD:-
WASH AND SOAK MOONG SABUT FOR 10 MINUTES. PRESSURE COOK FOR 2 WHISTLES. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD ASAFOETIDA POWDER ,HALVED RED CHILLY AND CURRY LEAVES. SAUTE FOR A MINUTE AND ADD THE COOKED MOONG SABUT WITH SALT. STIRR WELL AND ADD THE GRATED COCONUT. REMOVE FROM FIRE AND SERVE IT

DOLICHOS LABLAB SUNDAL ( BROWN MOCHAI )

DOLICHOS LABLAB SUNDAL:-
NEEDED:-
DOLICHOS LAB LAB - 1 CUP
OIL - 1 TSP
MUSTARD - 1 TSP
ORID DHAL - 1 TSP
RED CHILLY - 1 NO. HALVED
SALT - 1/2 TSP
GRATED COCONUT - 1 TBLSPN ( OPTIONAL)

METHOD:-
SOAK DOLICHOS LABLAB FOR 12 HOURS. PRESSURE COOK WITH SALT FOR 4 WHISTLES. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD REDCHILLY AND LABLAB. STIRR WELL. IF DESIRES ADD GRATED COCONUT., AND SERVE HOT.

KANTHARAPPAM:-

KANTHARAPPAM:-
NEEDED:-

RAW RICE - 2 CUPS

PARABOILED RICE - 1/4 CUP

ORID DHAL - 1/4 CUP

CHANNA DHAL - 1/8 CUP

FENUGREEK - 1 TSP

JAGGERY - 2 CUPS

GRATED COCONUT - 1 CUP

CARDAMOM - 4 NOS.

OIL - FOR FRYING.

METHOD:-

WASH AND SOAK RAW RICE., BOILED RICE., ORID DHAL., CHANNA DHAL., FENUGREEK FOR 2 HOURS. GRIND INTO A SMOOTH BATTER THEN ADD JAGGERY , COCONUT AND CARDAMOM. RUN THE MIXIE FOR ANOTHER 5 MINUTES. HEAT OIL IN A PAN POUR A LADDLE OF THE BATTER . WHEN IT EMERGES TURN IT TO OTHER SIDE. DEEP FRY AND SERVE HOT. ITS CHETTINADU SEPCIAL SWEET.

KALKANDU VADAI :-

KALKANDU VADAI :-
NEEDED:-
URAD DHAL - 1 CUP
KALKANDU ( SUGAR BAR.. CRUSHED ) OR SUGAR - 1 CUP
SALT - 1 PINCH.
OIL - FOR FRYING.

METHOD :-
WASH AND SOAK URAD DHAL FOR 2 HOURS.
DRAIN WATER AND GRIND WELL .. ADD KALKANDU OR SUGAR AND GRIND IT INTO A FINE SMOOTH FLUFFY DOUGH.
HEAT OIL IN A PAN MAKE VADAIS AND FRY WELL. IT WILL BE GOOD FOR 3 DAYS.
ITS A CHETTINAD SPECIAL SWEET ITEM AND PREPARED AND SERVED MARRIAGES AND IN DEEPAVALAI AND IN PILLAIYAR NONBU .

ILAI ADAI..:-

ILAI ADAI..:-

NEEDED :-

IDDLIE RICE - 2 CUPS.

DESICATED COCONUT - 1 CUP

JAGGERY - 1/2 CUP

SALT - 1 PINCH

PLANTAIN LEAF - 2

JACK FRUIT PIECES - 1 CUP ( OPTIONAL)

METHOD:-

WASH AND SOAK RICE FOR 2 HOURS.

GRIND WELL N ADD SALT.

TO REMOVE EXCESS WATER KEEP IT IN A COTTON CLOTH.

ADD COCONUT AND JAGGERY AND MIX WELL.

CUT THE PLANTAIN LEAF INTO 8 PIECES.

SPREAD THE DOUGH IN PLANTAIN LEAVES LIKE A THIN SHEET .

SPRAY COCONUT JAGGERY MIXTURE AND FOLD IT.

IF DESIRES ADD JACK FRUIT PIECES TOO.

PASTE WELL AND STEAM IT FOR 15 MINUTES.

REMOVE THE LEAVES AND SERVE IT AS A EVENING TIFFIN.

FOR PLAIN ILAI ADAI SPRAY ONLY COCONUT.

FOR PLAIN ILAI ADAI KATHAMBA CHUTNEY IS BEST.

VADAI:-

VADAI:-
NEEDED :-
URAD DHAL - 1 CUP
GREEN CHILLY - 2
BIG ONION - 1 CHOPPED
HAND FUL OF CHOPPED CURRY N CORRINDER LEAVES
SALT - 1 TSP
OIL - FOR FRYING .

METHOD :-
WASH N SOAK URAD DHAL FOR 2 HOURS.
DRAIN THE WATER AND GRIND WELL WITH GREEN CHILLIES .
ADD SALT ., CORRIANDER ., CURRY LEAVES., ONIONS ..
MIX WELL . TAKE THE TOUGH IN HALF HAND FUL MAKE LIKE A BALL AND FLATTEN THEM AND MAKE A HOLE AT THE CENTRE ( U CAN DO IT WITH WET HANDS FOR NON STICKY ).
FRY THEM IN OIL .
U CAN GET 20 VADAS OUT OF IT .
HAVE IT WITH COCONUT CHUTNEY ., SAMBAR ., THAKKALITH THUVAIYAL., OR PUTHINA THUVAIYAL OR KARIVEEPIILAI KOTHUMALLITH THUVAIYAL.. OR SAUCE OR WITH IDDLIE PODI ..

KAUNARISI

KAUNARISI :-
NEEDED :-
KAVUNARISI - 1 CUP
SUGAR - 1/2 CUP
CRATED COCONUT - 1/2 CUP
GHEE - 1 TBL SPN2
CARDAMOM - 2 (POWDERED)

PREPARATION :
WASH N CLEAN KAVUNARISI AND ADD 3 CUPS OF WATER .
SOAK IT FOR 1 HOUR.
COOK IN A PRESURE COOKER LIKE RICE.
TAKE OUT AFTER 10 MIN AND SMASH WELL.
ADD SUGAR., CRATED COCONUT., GHEE N CARDAMOM POWDER AND STIRR WELL.
ITS SERVED AS SWEET IN BREAKFAST .
THIS IS CHETTINAD SPECIAL. AND IN MARRIAGES WE SERVE.

POTATO MASAL:-

POTATO MASAL:-
NEEDED:-
BOILED PEELED POTATO - 2 NOS
ONION BIG CHOPPED - 1 CUP
TOMATOS CHOPPED - 1 CUP
GREEN CHILLIES HALVED - 4 NOS
CURRY LEAVES - 1 ARK
GINGER CHOOPED - 1/2 TSP
OIL - 4 TSP
MUSTARD -1 TSP
URAD DAL - 1 TSP
CHANNA DAL - 1 TSP
SOMPH - 1/4 TSP (OPTIONAL)
CINNAMON - 1/2 INCH PIECE
BAY LEAF- 1 INCH
TURMERIC POWDER - 1/4 TSP
SALT - 1 TSP

PREPARATION :-
HEAT OIL IN A KADAI ADD MUSTARD.
WHEN IT SPLUTTERS ADD URAD DAL AND CHANNA DAL.
WHEN IT BECOMES BROWN ADD CINNAMON N BAY LEAF .
THEN ADD GREEN CHILLIES AND CURRY LEAVES .
ADD ONION AND TOMATOS N SAUTE WELL.
ADD TURMERIC PWDR SALT AND SMASHED POTATOES.
STIRR WELLA ADD SOME WATER .. COOK FOR 5 MIN .
SERVE HOT WITH POORIS..YAMMY ..

POORI :-

POORI :-
NEEDED :-
ATTA - 2 CUPS
SALT - 1/2 TSP
WATER - 1 TUMBLER
OIL - FOR FRYING

PREPARATION ;-
WITH ATTA ADD SALT AND ADD WATER SLOWLY..
MIX WELL WITH HANDS AND KNEAD THE FLOUR WELL..
MAKE IT INTO A TIGHT DOUGH. ADD 2 TSP OF OIL FINALLY TO COVER THE DOUGH.
ROLL INTO 16 BALLS AND SPREAD WELL IN ROUND SHAPES .
FRY THEM IN HOT IOL AND SERVE IT WITH ALOO MASALA.

ENNAI VAAZHAKKAI :-

ENNAI VAAZHAKKAI :-
NEEDED :-
PLANTAIN - 1 NO
RED CHILLI POWDER - 1 TSP.
TURMERIC POWDER - 1 PINCH
CURRY LEAVES - 1 ARK
GARLIC - 2 PODS.
MUSTARD - 1 TSP
URAD DHAL - 1 TSP
SOMPH - 1/4 TSP
SALT - 1/3 TSP
OIL - 1 TBLSPN.

METHOD :-
PEEL ., WASH AND CUT THE PLANTAIN IN TRIANGLES.
ADD CHILLI PWDR., TURMERIC PWDR., SALT., CURRY LEAVES AND SMASHED GARLICS.
MIX WELL. HEATOIL IN A KADAI ADD MUSTARD . WHEN IT SPLUTTERS ADD URAD DHAL. WHEN IT BECOMES BROWN ADD SOMPH N PLANTAIN PIECES WITH MASALA.. STIRR WELL . COOK IN A MEDIUM FIRE TILL CRISPY.. SERVE IT WITH SAMBAR RICE., N MOORKKUZAMBU RICE AND CURD RICE.

LEMON RICE :-

LEMON RICE :-
COOKED RICE - 2 CUPS.
LEMON JUICE - 1 TBLSPN.
TURMERIC POWDER - 1 PINCH.
MUSTARD - 1 TSP
URAD DHAL - 1 TSP
CHANNA DHAL - 1 TSP
RED CHILLIES - 2 HALVED.
GREEN CHILIES - 2 HALVED
CURRY LEAVES - 1 ARK
SALT - 3/4 TSP
OIL - 3 TSP
FRIED GROUNDNUT AND CASHEWS - 1 TBLSPN OPTIONAL.

METHOD:-
HEAT OIL IN A PAN ADD MUSTARD. WHENIT SPLUTTERS ADD URAD DHAL. WHEN IT BECOMES BROWN ADD CHANNA DHAL. THEN ADD RED CHILLIES .,GREEN CHILLY., CURRY LEAVES . THEN ADD TURMERIC POWDER AND SALT . ALONG WITH LEMON JUICE. SWICH OFF THE GAS.. ADD RICE IN IT STIRR WELL. IF DESIRES ADD FRIED GROUND NUT AND CASHEWS. ITS BEST WITH PAPPAD AND THEENGAYTH THUVAIYAL OR ANY KARAP PORIYAL.

CABBAGE PORIYAL-

CABBAGE PORIYAL-
CABBAGE CRATED - 250 GMS
BIG ONION CHOPPED - 1
GREEN CHILLY - HALVED - 1
CURRY LEAVES - 1 ARK
MUSTARD - 1 TSP
URAD DAL - 1 TSP
OIL - 2 TSP
SALT 1/2 TSP.

PREPARATION:-
HEAT OIL IN TAWA ADD MUSTARD WHEN IT SPLUTTERS ADD URAD DAL.
WHEN IT BECOMES BROWN ADD GREEN CHILLIES., CURRY LEAVES N ONION.
THEN ADD WASHED N CRATED CABBAGE,

SAUTE FOR 1 MIN ADD LITTLE WATER N SALT .

COVER IT AND COOK IN A LOW FLAME FOR 5 TO 7 MIN.
SERVE IT AS A SIDE VEG FOR SAMBAR RICE N VATHAK KUZAMBIU RICE.

NOTE :- FOR THESE THUVATALS N PORIYALS WE USED TO ADD 1 TBL SPN BOILED THUVAR DAL OR 1 TBL SPN CRATED COCOUT. BUT IF IT IS PLAIN ITS MUCH BETTER FOR CHOLESTROL REDUCTION ,AND WE CAN TAKE PLENTY OF VEGETABLES..

FRENCH FRIES

FRENCH FRIES :-
NEEDED :-
POTATO - 2 NOS.
CORN FLOUR - 1 TBL SPN
GINGER GARLIC PASTE - 1 TSP
RED CHILLI PWDR - 1 TSP
SALT - 1/2 TSP
RED FOOD COLOUR (BELL BRAND ) - 1 PINCH
OIL FOR FRYING .

PREPARATION :-
PEEL N WASH THE POTATOES AND CUT INTO FINGER SIZED PIECES.
ADD GINGER GARLIC PASTE ., RED CHILLI PWDR ., CORN FLOUR., SALT N RED FOOD COLOUR .MIX WELL ANDKEEP ASIDE FOR 5 MIN TO MARINATE ..
HEAT OIL IN A KADAI AND FRY THE POTATOES TILL GOLDEN BROWN .
SERVE HOT WITH SAUCES N FRIED RICES.
OR HAVE IT AS AN EVENING SNACKS WITH TEA.

IDDLI UPMA.

IDDLI UPMA.

IDDLI UPMA:-

NEEDED:-

IDDLI - 4 NOS
BIG ONION - 1 CHOPPED
GREEN CHILLY - 1 NO. SLIT OPEN
OIL - 2 TSP
MUSTARD - 1/2 TSP
ORID DHAL - 1 TSP
CURRY LEAVES - 1 ARK

METHOD:-

SOAK THE IDDLIS IN WATER, SQUEEZE THE WATER AND SMASH THEM PARTIALLY. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD GREEN CHILLY, ONION, CURRY LEAVES. SAUTE FOR A MINUTE. ADD THE SCRAMBLED IDDLI AND STIRR WELL. SERVE HOT WITH IDDLI PODI
.

IDDLIE

IDDLIE ;-
NEEDED:-
IDDLIE RICE - 2 TUMBLERS
URAD DAL - 1/2 TUMBLERS
SALT - 1 TSP.

PREPARATION.:-
WASH N SOAK RICE N URAD DAL SEPERATELY..

AFTER 2 HOURS GRIND IT IN MIXIE OR GRINDER
ADD SALT N BLEND WELL AND KEEP ASIDE FOR FERMENTATION ABT 10 TO 14 HOURS .
THEN IN IDDLIE COOKER POUR 2 TUMBLERS OF WATER AND SPREAD OIL IN (EACH CURVE) IDDLIE PLATE AND DROP ONE LADDLE OF BATTER.

KEEP THE COOKER IN FLAME FOR 10 MIN THEN TAKE EACH IDDLIE WITH A SPOON..
INSTEAD OF SPREADING OIL IF U PLACE COTTON CLOTH FOR PREPARING IDDLIE U CAN GET MORE SOFT IDDLIES..

ITS SOUTH INDIANS' BREAKFAST .. AND IT IS BEST WITH SAMBAR N CHUTNEY.

ONION GARLIC KUZAMBU

INGREDIENTS:-

SMALL ONION..:- 50 GMS

GARLIC :- 50 GMS.

TOMATO :- 1 LARGE

SAMBAR POWDER :- 3 TBL SPNS

TURMERIC PWDR :- 1/4 TSP

TAMARAIND..:- A LEMON SIZE BALL

SALT :- 2 TSP.

OIL FOR FRYING.

MUSTARD.:- 1 TSP

URAD DAL:- 1TSP

ASAFOETIDA :- 1 PINCH

JEERA :- 1/2 TSP

FENUGREEK :- 1/2 TSP

SOMPH :- 1/2 TSP

CURRY LEAVES...1:- 1 ARK

WATER :- 3 CUPS

PREPARATION:-

IN A FRYING PAN POUR OIL AND ADD MUSTARD ..WHEN IR SPLUTTERS ADD ASAFOETIDA., URAD DAL., JEERA., SOMPH N FENUGREEK..

WHEN THEY BECOME GOLDEN BROWN ADD CLEANED AND HALVED ONION ., GARLIC., TOMATOES .AND CURRY LEAVES..SAUTE FOR SOMETIME TILL OIL SEPERATES.

ADD SAMBAR PWDR., TURMERIC PWDR .

MAKE A TAMARIND PUREE WITH WATER AND ADD IT ALONG WITH SALT .

BRING TO BOIL N SIMMER FOR 10 MIN TILL GARLIC TENDER..

HAVE UR KUZAMBU WITH RICE N APPALAM.

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RICE.

HOW TO PREPARE RICE..:-
====================
STEP 1 :- TAKE ONE CUP OF RAW RICE OR BOILED RICE..
STEP 2 :- WASH 3 TIMES AND SOAK FOR 5 MIN...
STEP 3 :- PUT IT IN A PRESSURE COOKER ..
FOR RAW RICE ADD 2 CUPS OF WATER AND
FOR BOILED RICE ADD 3 CUPS OF WATER..
STEP 4 ;- KEEP THE COOKER IN STOVE FOR
3 VISITLES AND SIMMER FOR 5 MIN THEN
TAKE OFF FROM THE FLAME..
AFTER 10 MIN .. U CAN HAVE THE RICE..
ITS A SOUTH INDIAN MAIN FOOD ..