TOMATO THUVAIYAL :-

TOMATO THUVAIYAL :-
NEEDED :-
TOMATOS - 2 NOS
BIG ONION - 1 NO
RED CHILLIES - 3
MUSTARD - 1 TSP
URAD DAL - 1 TSP
ADAFOETIDA - 1 PINCH
CURRY LEAVES - 1 ARK
OIL - 2 TSP
SALT 1/2 TSP

HOW TO PREPARE :-
PEEL N WASH ONION .
CUT ONION N TOMATOES INTO PIECES.
HEAT OIL IN A TAWA ADD MUSTARD .
WHEN IT SPLUTTERS ADD URAD DAL .
WNEN IT BECOMES BROWN ADD ASAFOETIDA AND REDCHILLIES ..
ADD CURRY LEAVES AND ONION .
SAUTE WELL AND ADD TOMATOES ..
ADD SALT AND STIRR . COOK
STILL TOMATOS TENDER ( MAY BE 5 MINUTES ).
REMOVE FROM FIRE AND MAKE IT COOL.
GRIND WELL AND HAVE IT WITH DOSA OR IDDLIES...

VENGKAAYAM THAKKALITH THIRAKKAL..:-

VENGKAAYAM THAKKALITH THIRAKKAL..:-
NEEDED :-
BIG ONION - 2 NOS (FINELY CHOPPED.)
TOMATOES - 4 NOS ( FINELY CHOPPED)
RED CHILLI POWDER - 2 TSP.
SALT - 1 TSP.
OIL - 1 TBL SPN
MUSTARD - 1 TSP
URAD DHAL - TSP.
CURRY LEAVES - 1 ARK.

METHOD :-
HEAT OIL IN A PAN . ADD MUSTARD WHEN IT SPLUTTERS ADD URAD DHAL.
WHEN IT BROWNS ADD ONION ., TOMATO.., AND CURRY LEAVES...
SAUTE WELL.
ADD RED CHILLI POWDER AND SALT .
SAUTE WELL AND ADD ONE CUP WATER .
BRING TO BOIL THEN SIMMER FOR 10 MIN.
REMOVE FROM FIRE AND SERVE HOT WITH VELLAIP PANIYAARAM., CHAPATHI ., IDDLIE OR DOSAI. OR UPMAS..

VENKAYAK KOSE..:-

VENKAYAK KOSE..:-
NEEDED:-
BIG ONION - 2 NOS
TOMATO - 1 NO
SMALL POTATO - 1 NO

FOR GRINDING :-
RED CHILLIES - 6 NOS.
CRATED COCONUT - 1 CUP
SOMPH - 1 TSP
JEERA - 1 TSP
PEPPER - 5 NOS.
FRIED GRAM - 1 TBLSPN
GARLIC - 2 PODS
SMALL ONION - 2 NOS.

OIL - 1/2 TBLSPN.
MUSTARD - 1 TSP
URAD DHAL - 1 TSP
CLOVE - 1 NO
CURRY LEAVES - 1 ARK
SALT - 1 TSP.

METHOD :-

WASH AND PEEL AND CUT ONION ., TOMATO AND POTATO INTO THIN STICKS..
GRIND ALL THE INGREDIENTS.

HEAT OIL IN A KADAI ADD MUSTARD WHEN IT SPLUTTERS ADD URAD DHAL. WHEN IT BECOMES BROWN ADD CLOVE AND CURRY LEAVES..

ADD ONIONS., TOMATO., AND POTATO AND SAUTE WELL.
ADD THE MASALA AND STIRR WELL..

WHEN OIL SEPARATES AT THE SIDE ADD 3 TUMBLERS OF WATER AND SALT.
BRING TO BOIL AND COOK FOR 7 MIN .

REMOVE FROM FIRE SERVE OT WITH IDDLIES OR DOSAS.
ITS A CHETTINADU SPL SIDE DISH FOR TIFFINS.

ILANDOSAI:-

ILANDOSAI:-
NEEDED :-
IDDLIE RICE - 2 CUPS
URAD DAL - 1/2 CUP
FENUGREEK - 1 TSP
SALT - 1 TSP..

PREPARATION :-
WASH N SOAK RICE ., URAD DAL N FENUGREEK.
AFTER 2 HOURS GRIND WELL AND ADD SALT AMD MIX WELL
KEEP ASIDE FOR FERMENTATION.. ( 8 HOURS)
RUB THE DOSA NON STICK PAN WITH AN OIL CLOTH AND SPREAD THE BATTER ..
MAKE THIN SHEETS OF DOSA WITHOUT OIL.. ITS SOFT AND CALLED ILANDOSAI..
HAVE IT WITH TOMATO CHUTNEY N KARIVEPPILAI KOTHUMALLI THUVAIYAL..

PEAS MASALA:-

PEAS MASALA:-
NEEDED:-
DRIED PEAS - 1 CUP
BIG ONION - 1 NO (CHOPPED)
TOMATO - 1 NO ( CHOPPED)
GARLIC - 4 PODS ( OPTIONAL)
RED CHILLI POWDER - 1 TSP
CORRIANDER POWDER - 1 TSP
GARAM MASALA POWDER - 1/4 TSP
TURMERIC POWDER - 1 PINCH
SALT - 1/2 TSP
MUSTARD - 1 TSP
URAD DHAL - 1 TSP
SOMPH - 1 /4 TSP
BAY LEAVES - 1
KALPASIP PUU - 1
CINNAMON - 1 INCH PIECE
OIL - 5 ML

METHOD :-
SOAK DRIED PEAS FOR 8 HOURS. DRAIN THE WATER AND COOK IT IN A PRESSURE COOKER FOR 3 ., 4 WHISTLES. HEAT OIL IN A PAN ADD MUSTARD . WHEN IT SPLUTTERS ADD URAD DHAL., AND SOMPH. WHEN THEY BECOME BROWN ADD BAY LEAF., CINNAMON., AND KAL PASIPPUU . THEN ADD ONION., TOMATO. , GARLIC AND SAUTE WELL. ADD CHILLI PWDR., CORRIANDER PWDR., TURMERIC PWDR AND GARAM MASLA. WITH SALT. LAST ADD THE COOKED PEAS AND STIRR WELL. COOK FOR 5 MINUTES TILL IT MINGLES WITH MASALA.. TAKE IT OUT AND SERVE IT WITH CURD RICE OR CHAPPATHIS.

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.

RED CHILLI CHICKEN AND LEG PIECE..:-

RED CHILLI CHICKEN AND LEG PIECE..:-
NEEDED:-
CHICKEN - LEG PIECE AND SOME BONELESS PIECES
PAPAYA PASTE - 1 TSP.( TENDERIZER)
RED CHILLI POWDER - 3 TSP
CORN FLOUR - 2 TSP
GINGER GARLIC PASTE - 2 TSP
SALT - 1 TSP
EGG - 1 NO
RED FOOD COLOUR - 1 PINCH
DRIED METHI LEAVES - 1 TSP ( OPTIONAL)
OIL - 50 ML FOR FRYING

METHOD :-
WASH THE CHICKEN PIECES AND DRAIN WELL. ADD GINGER GARLIC PASTE ., PAPAYA PASTE., RED CHILLI POWDER., CORN FLOUR., SALT ., EGG., RED FOOD COLOUR DRIED METHI LEAVES AND MIX WELL.. COVER AND KEEP IT IN FRIDGE AND MARINATE FOR ONE HOUR .. HEAT OIL IN A TAWA AND FRY THE PIECES TILL GOLDEN BROWN . SERVE HOT WITH SLICED ONION AND GREEN CHILLIS WITH LEMON RINDS..

MACRONI:-

MACRONI:-
NEEDED :-
MACRONI - 1 CUP
BIG ONION - 1 CHOPPED
CARROT - 1 CHOPPED
OLIVE OIL - 2 TSP
SOYA SAUCE - 1 TSP
GREE CHILLI SAUCE - 1 TSP
HOT AND SWEET TOMATO CHILLI SAUCE - 1TSP
AJINO MOTO - 1 PINCH (OPTIONAL)

PREPARATION:-
BOIL 4 CUPS OF WATER IN A PAN AND COOK MACRONIS TILL TENDER.
STRAIN EXCESS WATER AND SPRAY 1 TSP OLIVE OIL.
HEAT 1 TSP OLIVE OIL IN A PAN ADD ONION AND CARROT.
ADD AJINO MOTO , SOY SAUCE ., GREEN CHILLI SAUCE AND HOT AND SWEET TOMATO CHILLI SAUCE.
ADD MACRONI AND STILL WELL.
SERVE HOT WITH OMLETTES AND LEMON RINDS.

AMARANTH FRY:-

AMARANTH FRY:-
NEEDED:-
AMARANTH - 1 BUNCH (WASHED ., CLEANED ., CHOPPED)
BIG ONION - 1 NO ( FINELY CHOPPED)
RED CHILLY - 1 NO
MUSTARD - 1 TSP
URAD DAHAL - 1 TSP
SALT - 1/4 TSP
OIL - 1 TSP.
DESICATED COCONUT ( OPTIONAL) - 2 TSP

METHOD:-
HEAT OIL IN A PAN ADD MUSTARD . WHEN IT SPLUTTERS ADD URAD DHAL. WHEN IT BECOMES BROWN ADD HALVED RED CHILLY AND ONIONS. SAUTE FOR ONE MINUTE AND ADD AMARANTHS. SAUTE FOR 3 MINUTES IN A SLOW FLAME.. ADD SALT AND FURTHER COOK FOR 5 MINUTES. IF DESIRES ADD COCONUT AND REMOVE FROM FIRE AND SERVE IT WITH SAMBAR RICE OR VATHAKKUZAMBU RICE.

CARROT BEANS PORIYAL ;-

CARROT BEANS PORIYAL ;-
NEEDED :-
CARROT. - 1 NO
BEANS - 10 NOS.
SALT - 1/4 TSP.
OIL - 1 TSP.
MUSTARD - 1/4 TSP
URAD DAL - 1 TSP
RED CHILLI - 1 NO
CURRY LEAVES..- I ARK.

PREPARATION:-
PEEL N WASH N DICE THE CARROT AND BEANS.
PARABOIL THEM. (IN A PRESSURE PAN OR IN MICRO WAVE).
HEAT OIL IN A PAN N ADD MUSTARD . AFTER IT SPLUTTER ADD URAD DAL. WHEN URAD DL BECOME BROWN ADD HALVED RED CHILLI N CURRY LEAVES AND PARABOILED VEGETABLES.
ADD SALT N STIRR FOR 2 MIN., AND REMOVE FROM HEAT.
ITS BEST WITH PUUNDUK KUZAMBU RICE.

CURD RICE :-

CURD RICE :-
COOKED RICE :- 1 CUP
CURD - 100 ML
SALT - 1/4 TSP
GREEN CHILLY - 1 CHOPPED
CURRY LEAVES - 1 ARK
GINGER CHOPPED - 1/4 TSP
OIL - 1 TSP
MUSTARD - 1 TSP
JEERA - 1/2 TSP
ASAFOETIDA - 1 PINCH

PREPARATION :-
SMASH COOKED RICE ADD CURD ., N SALT.
FRY MUSTARD., JEERA., ASAFOETIDA., N ADD CURRYLEAVES ., GINGER N GREEN CHILLIES ,.
ADD THIS TO CURD RICE N MIX WELL N SERVE WITH POTATO FRY.

BUTTER FISH GRAVY.

BUTTER FISH GRAVY.

BUTTER FISH GRAVY :-
NEEDED:-
BUTTER FISH - 250 GRAMS
SMALL ONION - 10 NOS
GARLIC - 8 NOS
TOMATO - 1
CURRY LEAVES - 1 ARK
TURMARIND - 1 LEMON SIZE BALL
SALT - 2 TSP.
CHILLI POWDER - 1 /2 TBL SPN
CORRIANER POWDER - 1 TBLSPN
TURMERIC POWDER - 1/4 TSP
SOMPH - 1 TSP
FENUGREEK - 1/2 TSP
OIL - 20 ML


METHOD :-
WASH CLEAN AND CUT THE BUTTER FISH INTO SLICES. PEEL AND CUT THE SMALL ONION., GARLIC AND TOMATOES. HEAT OIL IN A PAN ADD SOMPH AND FENUGREEK. WHEN IT SPLUTTERS ADD ONION., GARLIC AND TOMATOES., CURRY LEAVES. TAKE THE TURMARIND PULP IN 2 TUMBLERS OF WATER., ADD SALT. ADD THIS PULP IN THA PAN WITH TURMERIC POWDER., CHILLI POWDER AND CORRIANDER POWDER. BRING TO BOIL FOR SOME TIME. WHEN IT BECOMES LITTLE THICK ADD SLICED FISHES IN THE GRAVY.. COOK FOR 5 MIN AND SERVE IT WITH PLAIN RICE

KING FISH FRY..

KING FISH FRY.. 

 KING FISH FRY:-
NEEDED:-
KING FISH - HALF KILO SLICED AND WELL WASHED
RED CHILLI POWDER - 1 TABLE SPN
TURMERIC POWDER - 1 TSP
SALT - 2 TSP
OIL - FOR FRYING.

METHOD :- MIX RED CHILLI POWDER., TURMERIC POWDER., SALT IN A PLATE AND SPREAD IT AROUND THE FISH WELL. FRY IN A TAWA WITH LOW OIL AND LOW FLAME.. SERVE IT WITH SAMBAR RICE OR CURD RICE .

EGG GARLIC MASALA:-

EGG GARLIC MASALA:-
NEEDED:-
BOILED EGGS - 2 NOS
CHOPPED ONION - 1 CUP
CHOPPED TOMATO - 1 CUP
GARLIC PEELED - 20 PODS.
RED CHILLI POWDER - 1 TSP
TURMERIC POWDER - 1 PINCH
MUSTARD - 1 TSP
ORID DHAL - 1 TSP
OIL - 3 TSP.

METHOD :-
HEAT OIL IN A PAN ADD MUSTARD . WHEN IT SPLUTTRS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD ONION., GARLIC AND TOMATO. SAUTE WELL. ADD CHILLI POWDER AND TURMERIC. ADD EGGS. STIR WELL AND COOK TILL OIL SEPERATES AT THE SIDES. SERVE HOT WITH ROTI., NAAN., CHAPPATHI., BARATHA., PLAIN RICE ., SAMBAR RICE., OR PULAO.

MILAKAAYTH THUVAIYAL :-

MILAKAAYTH THUVAIYAL :-
NEEDED :-
RED CHILLIES - 6 NOS.
BIG ONION - 1
SMALL ONIONS - 10 NOS.
TOMATO - 1
SALT - 1/2 TSP
TAMARIND - 1 INCH PIECE.
ASAFOETIDA - 1/8 INCH PIECE
GARLIC - 2 PODS.
OIL - 2 TSP.
MUSTARD - 1/2 TSP
URAD DAL -1/2 TSP
CURRY LEAVES - 1 ARK.


METHOD :-
PEEL ONIONS AND GARLICS . WASH ONIONS N TOMATO N CUT INTO PIECES.
WITH RED CHILLIES ADD ONIONS., TOMATOS., TAMARIND., SALT ., ASAFOETIDA., GARLIC AND GRIND WELL
HEAT OIL IN A PAN ADD MUSTARD ., URAD DHAL N CURRY LEAVES.
FRY WELL ADD THE THUVAIYAL IN IT.
REMOVE FROM FIRE AND SERVE IT WITH KUZIPPANIYAARAM., ATTA DOSA N VELLAIP PANIYAARAM.. N EGG DOSAI ..
VELLAIPPANIYAARAM IS A SPECIAL ITEM OF CHETTINAD .. NEXT WEEK I'LL POST IT ..

VELLAIP PANIYAARAM.:-

VELLAIP PANIYAARAM.:-
NEEDED :-
RAW RICE - 2 CUPS (HEEPED)
URAD DHAL - AT THE TOP OF RICE AND TO FUL FILL THE 2 CUPS ( APPROXIMATELY 1/4 CUP)..
SALT - 1 TSP.
OIL - TO FRY .

METHOD :-
MIX RICE AND DHAL WASH AND SOAK FOR 2 HOURS.
GRIND WELL AS A SMOOTH BATTER ADD SALT AND BLEND WELL.
HEAT OIL IN A KADAI .
POUR A LADDLE OF BATTER IN OIL AND WHEN IT BLOW UP TRUN THE OTHER SIDE AND TAKE OUT OF OIL .
SERVE HOT WITH MILAKAAYTH THUVAIYAL OR KATHAMBA CHUTNEY.. OR VENKAAYAM THAKKAALI KETTI CHUTNEY .

OPTIONAL :- WE CAN ADD HALF TSP SUGAR AND MILK TO THE BATTER TO GET SMOOTH PANIYAARAMS..
P. N. :- IF THE PANIYAARAM COMES TOO FLAT ADD SOME IDDLIE MAVU OR DOSAI MAVU. AND IF THE PANIYAARAM COMES TOO MUCH BULGES AT THE CENTRE ADD IDIYAAPPA MAAVU OR RICE FLOUR.

THIS IS CHETTINAD SPECIAL.. AND WE SERVE IT IN EACH N EVERY FUNCTIONS N FESTIVALS..

RENGOON PUTTU

RENGOON PUTTU :-

NEEDED:-

SOOJI( WHITE RAVA) - 1 CUP

MILK - 2 CUPS

SUGAR - 1 CUP

GRATED COCONUT - 1 TBLSPN.

GHEE - 1/2 CUP

SALT - 1PINCH

CARDAMOM- 2 NOS

CASHEWNUTS- 10 NOS.

METHOD :-

HEAT GHEE IN A KADAI FRY CASHEWS TILL GOLDEN BROWN. ADD SOOJI AND FRY FOR ONE MINUTE. ADD BOILED MILK AND COOK WELL. ADD A PINCH OF SALT AND SUGAR. WHEN SUGAR MELTS ADD GRATED COCONUT. WHEN IT THICKENS AND THE GHEE SEPERATES AT THE SIDES ADD POWDERED CARDAMOM AND SERVE HOT ALONG WITH EVENING TIFFIN AS A SWEET.

* IN CHETTINADU WE SERVE IT IN THE PREVIOUS DAY EVENING OF MARRIAGES ALONG WITH VEG PAKODA OR CASHEW PAKODA OR PANEER PAKODA AND UTHAPPAM.WITH COCONUT CHUTNEY AND SAMBAR.

CASHEW PAKODA.:-

CASHEW PAKODA.:-

NEEDED:- CASHEW - 100 GMS.

{CHANNA DHAL - 1 CUP

CORN FLOUR - 1 TSP

RED CHILLI POWDER - 1 TSP

SALT - 1/2 TSP.

SOMPH POWDER - 1 PINCH ( OPTIONAL )

COOKING SODA - 1 PINCH ( OPTIONAL)

RED FOOD COLOUR - 1 PINCH( OPTIONAL) }

OR MTR BAJJI BONDA MIX - 1 CUP

WATER - 1/4 CUP

OIL - FOR FRYING.


METHOD:-

ADD CASHEW WITH CHANNA DHALL, CORN FLOUR, CHILLI POWDER, SALT, SOMPH POWDER, COOKING SODA AND RED FOOD COLOUR IN A BOWL.{OR ADD MTR BAJJI BONDA MIX } POUR WATER AND KNEAD WELL. HEAT THE OIL IN A PAN AND FRY THE PAKODAS AND SERVE HOT.

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.