KUMMAYAM/ AADI KOOL.

KUMMAYAM

KUMMAAYAM:-

NEEDED:-

KUMMAAYAM FLOUR( 1CUP RAW RICE., 1 CUP MOONG DHAL., 1 CUP ORID DHAL - FRY THEM WITHOUT OIL AND POWDER , SIFT THEM . ) FROM THIS FLOUR TAKE ONLY 1 CUP - 1 CUP..200GMS

JAGGERY ( VELLAM +PANAIVELLAM) - 1 1/2 CUP 200GMS

GHEE+ SEASOME OIL - 100+50 GMS.

WATER - 4 CUPS.

METHOD:-

HEAT 50 GMS SEASOME OIL WITH 50 GMS GHEE IN A KADAI. FRY THE FLOUR FOR A MINUTE, KEEP ASIDE. ADD JAGGERY IN 4 CUPS OF WATER AND HEAT THE PAN TILL ALL THE JAGGERY MELTS. STIR OCCASIONALLY. REMOVE FROM FIRE AND STRAIN THE JAGGERY WATER IN THE FLOUR AND MIX THEM WITHOUT FORMING LUMPS. PLACE THE PAN IN THE STOVE AND STIR WELL. COOK TILL IT IS NOT STICKS TO HAND . WHEN IT BECOMES GLASSY ADD THE REST OF THE GHEE AND SERVE HOT.

ITS A SPECIAL ITEM OF CHETTINADU AND WE SERVED IT IN OUR MARRIAGES AT THE END OF THE FUNCTION.

ENGLISH KAAYKARI PIRATTAL :-

ENGLISH KAAYKARI PIRATTAL :-

NEEDED :- CARROT – 1 NO, BEANS – 6 NOS, POTATO – 1 NO. BIG ONION – 1 NO TOMATO – SMALL 1 NO. CABBAGE – 2 LEAVES, GARLIC – 4 PODS, CHILLI PWDR – HALF TSP, SALT – 1/3 TSP, OIL – 2 TSP, MUSTARD, ORID DHAL, SOMPH – HALF TSP EACH. CURRY LEAVES – 1 ARK. ( GROUND COCONUT – 1 TSP OPTIONAL )

METHOD :- PEEL THE VEGETABLES. CUT THEM SQUARE IN SHAPE. HEAT OIL ADD MUSTARD, ORID DHAL, SOMPH, WHEN THEY SPLUTTERS ADD CHOPPED ONION AND TOMATO WITH GARLIC PODS. SAUTE WELL AND ADD THE VEGGIES. SAUTE THEM FOR 2 MINUTES. THEN ADD THE CHILLI PWDR AND SALT. STIRR WELL. COVER THEM WITH A LID. STIRR OCCASSIONALLY. ( AT THIS TIME ADD THE GROUND COCONUT PASTE IF NEEDED ). COOK WELL FOR FEW MINUTES. REMOVE FROM FIRE AND SERVE HOT WITH CHAPPATHIS, NAAN, PHULKA, RUMALI ROTI, PARATHA AND ROTI.

NOTE :- YOU CAN ADD PEAS, BEETROOT, CAULIFLOWER, DOUBLE BEANS, BUTTER BEANS, SOYA IN THIS PIRATTAL. 

CORRIANDER COCONUT CHUTNEY:-

CORRIANDER COCONUT CHUTNEY:-

NEEDED:-

CORRIANDER - 1 BUNCH WASHED AND CLEANED.

GREEN CHILLIES - 4 NOS.

GRATED COCONUT - 1 CUP

TAMARIND - 2 PODS.

SMALL ONION - 4 NOS.

SALT - 1/4 TSP

ASAFOETIDA - 1 PINCH.

METHOD :-

WASH AND CHOP ONION AND CORRIANDER. MIX ALL INGREDIENTS TOGETHER AND GRIND COARSLY. SERVE IT WITH IDDLIES., DOSAS ., CHAPPATHIS AND WITH CURD RICE TOO. THE CORRIANDER HAS RICH IRON CONTENT.

DRUMSTICK SAMBAR :-

DRUMSTICK SAMBAR :-

NEEDED :- DRUMSTIK – 2 NOS, SMALL ONION – 8 NOS, TOMATO – 1 NO , SAMBAR PWDR – 1 TBLSPN, TURMERIC PWDR – 1 PINCH. BOILED THUVAR DHAL – 1 CUP, TAMARIND – 3 PODS, SALT – HALF TSP , FOR FRYING :- OIL – 1 TSP, MUSTARD, ORID DHAL, JEERA – HALF TSP EACH. ASAFOETIDA – 1 PINCH. CURRY LEAVES – 1 ARK.

METHOD :- CUT DRUMSTICKS INTO 2 INCHES PIECE. CLEAN AND CUT THE SMALL ONIONS AND TOMATO. PUT THUVAR DHAL, TURMERIC PWDR, ONION, TOMATO, DRUMSTICK IN A PRESSURE PAN. ADD  A LITTLE WATER AND COOK FOR A WHISTLE. SOAK TAMARIND IN HALF CUP WATER. SQUEEZE THE PUREE ADD SALT, SAMBAR PWDR INTO IT. AFTER THE PRESSURE RELEASED OPEN THE PRESSURE PAN POUR THE TAMARING MIXTURE. ALLOW TO BOIL FOR 5 MINUTES. SEASON IT WITH MUSTARD, ORID DHAL, JEERA , ASAFOETIDA AND CURRY LEAVES. SERVE HOT WITH IDLI, DOSA, PLAIN WHITE RICE.

COCONUT GINGER CHUTNEY.

COCONUT GINGER CHUTNEY.

INGREDIENTS :- GRATED  COCONUT -  2 TBLSPNS, GREEN CHILLIES - 3 NOS. GINGER - ONE INCH PIECE, SALT - 1/4 TSP, FRIED CHANNA DHAL - 2 TSP. OIL - 1 TSP, ASAFOETIDA PWDR - 1 PINCH. MUSTARD , ORID DHAL - HALF TSP EACH, CURRY LEAVES - 1 ARK

METHOD :- MIX COCONUT, GREEN CHILLIES, GINGER, SALT AND FRIED CHANNA DHAL. GROUND  COARSLY WITH LITTLE WATER. TAKE IT IN A BOWL ADD ENOUGH WATER LIKE THE BATTER CONSISTENCY. SPRINKLE ASAFOETIDA PWDR. SEASON IT WITH  MUSTARD, ORID DHAL AND CURRY LEAVES. SERVE IT WITH HOT IDDLIS & DOSAS.

TOMATO RICE.

TOMATO RICE.

INGREDIENTS :- COOKED RICE - 1 CUP, TOMATO - 4 NOS, BIG ONION - LARGE 1 NO, GREEN CHILLI - 2 NO , RED CHILLI - 2 NO, SAMBAR PWDR - HALF TSP, HALDI - 1 PINCH, OIL - 3 TSP, SALT - HALF TSP, MUSTARD, ORID DHAL, CHANNA DHAL  - 1 TSP EACH. FENUGREEK - 1/4 TSP, ASAFOETIDA PWDR - 1PINCH. CURRY LEAVES - 1 ARK.

METHOD :- CLEAN AND CHOP THE TOMATOS, BIG ONION. HALVE GREEN CHILLI AND RED CHILLI. HEAT OIL IN A PAN ADD MUSTARD, ORID DHAL, CHANNA DHAL. WHEN IT SPLUTTERS ADD FENUGREEK, ASAFOETIDA, CURRY LEAVES, HALVED RED AND GREEN CHILLIES, THEN ADD CHOPPED ONION AND TOMATOS. ADD SALT, HALDI, SAMBAR PWDR. STIRR WELL. WHEN IT GETS THICKENED REMOVE FROM FIRE AND ALLOW TO COOL. THEN ADD THE COOKED RICE BY SPRINGLING THEM IN THE TOMATO MASALA. MIX WELL. KEEP ASIDE FOR 10 MINUTES AND THEN USE. SERVE IT WITH FRIED PAPPADS, VATHALS, VADAMS.

TOMATO PACHADI (THAKKAALI PACHADI )

TOMATO PACHADI (THAKKAALI PACHADI )

INGREDIENTS :- TOMATO – 4 NOS, PARABOILED THUVAR/ARHAR DHAL – 1CUP, BIG ONION – 1NO, GREEN CHILLIES – 2NOS, SAMBAR PWDR – 1 TSP, TUMERIC PWDR – ONE PINCH, SALT – HALF TSP. . FOR FRYING :- OIL – 1TSP, MUSTARD, ORID DHAL, JEERA – HALF TSP EACH, ASAFOETIDA – 1 PINCH, CURRY LEAVES – 1 ARK.

METHOD :- CLEAN AND CUT THE ONION AND TOMATOES INTO SMALL PIECES. HALVE THE GREEN CHILLIES. HEAT OIL AND ADD THE MUSTARD, ORID DHAL & ASAFOETIDA. ADD THE CHOPPED TOMATO , ONION, GREEN CHILLIES AND CURRY LEAVES. STIRR FOR 2 MINUTES. ADD THE SALT, TUMERIC PWDR, SAMBAR PWDR ALONG WITH THUVAR DHAL. ADD HALF CUP OF WATER. COVER IT LID. COOK FOR 5 MINUTES. SERVE HOT WITH RICE AND PAPPADS. 

APPALAPOO, KILLU VATRAL, SOTRU VATRAL, MITHUKKA VATRAL.

APPALAPOO, KILLU VATRAL, SOTRU VATRAL, MITHUKKA VATRAL.

APPALAPOO :-

INGREDIENTS. ORID DHAL  - 2CUPS, CUMIN SEEDS - 1 TSP, ASAFOETIDA - 1 INCH PIECE, OIL - 1 TBLSPN, WATER - NEEDED AMT.

RECIPE :- SPRINKLE THE CUMIN SEEDS AND SALT IN ORID DHAL 7 MIX WELL. IMMERSE ASAFOETIDA IN LITTLE WATER.  ADD THE ASAFOETIDA WITH WATER LITTLE BY LITTLE AND KNEAD THE FLOUR TIGHTLY. WHEN THE DOUGH IS THICK ADD OIL AND FOLD IT AGAIN. MAKE CORK SIZE BALLS OUT OF THE DOUGH  AND ROLL THEM OBLONG IN SHAPE. DRY THEM IN SHADES AND FRY THEM IN HOT OIL AND SERVE IT WITH SAMBAR RICE OR VATHAKUZHAMBU RICE.

KILLU VATRAL :-

NEEDED :-  RAW RICE - 1 CUP, SALT - 1/4 TSP. WATER - 4 CUPS.

METHOD :- WASH AND SOAK THE RICE FOR 2 HOURS. GRIND IT INTO NICE DOUGH. ADD SALT AND FOUR CUPS OF WATER. KEEP IT IN STOVE AND STIRR WELL WITHOUT FORMING LUMPS. WHEN IT BECOMES GLASSY REMOVE FROM FIRE AND ALLOW TO COOL. SPREAD A  WET CLOTH IN A PLACE WHERE THERE IS SUNLIGHT. POUR A SPOONFUL OF KOOL IN THAT CLOTH. AFTER DRIED IN SUNRAYS REMOVE THEM FROM THE CLOTH AND PUT THEM IN A SHALLOW PLATE. AND ALLOW THEM TO DRY FOR 2 MORE DAYS IN SUNLIGHT. FRY THEM IN HOT OIL AND EAT THEM WITH RICE OR ITSELF.

SOTRU VATRAL :-

NEEDED:- RICE - 2 CUPS, SALT - 1 TSP.

METHOD :- GRIND RICE WITH SALT COARSLY. MIX WELL.  IN A WET CLOTH TAKE AMLA SIZE BALLS AND SPREAD THEM AS  2 RUPEES COIN SIZE. DRY THEM IN SUNLIGHT FOR 2 DAYS. FRY THEM IN HOT OIL AND HAVE IT.

MITHUKKA VATRAL. :-

INGREDIENTS :- 200 GMS OF MITHUKKA VATRAL. SOUR CURD OR BUTTER MILK - 2 CUPS, SALT - 1 TSP.

METHOD :- SOAK THE MITHUKKA VATRAL . CUT THEN INTO TWO LONG  OR THREE  SHORT PIECES. ADD SALT TO THE CURD OR BUTTER MILK AND SOAK THE MITHUKKA VATRAL FOR WHOLE NIGHT. NEXT DAY SQUEEZE THE CURD AND DRY THEM IN SUN. AT THE NIGHT AGAIN SOAK THEM IN CURD AND AGAIN NEXT DAY DRY THEM IN SUN. REPEAT THIS TILL ALL THE CURD OR BUTTERMILK IS ABSORBED. DRY THEM TILL CRISPY. FRY THEM IN OIL AND USE IT. ITS GOOD WITH SAMBAR RICE & CURD RICE.

KOLA URUNDAI/ PARUPPU URUNDAI KUZHAMBU.

KOLA URUNDAI KUZHAMBU :-

NEEDED :- THUVAR/ARHAR DHAL - HALF CUP, BIG ONION - 1, TOMATO - 1, SMALL ONION - 10, GARLIC - 8 PODS. GRATED COCONUT - 2 TBLSPN, CURRY LEAVES - A HANDFUL, TURMERIC PWDR - 1 PINCH, SALT - 2 TSP, TAMARIND - 4 PODS. CHILLI PWDR - 1 TSP, CORIANDER PWDR - 2 TSP, FOR GRINDING  :- RED CHILLIES - 4 NOS, SOMPH - HALF TSP,   FOR FRYING - MUSTARD, ORID DHAL, - HALF TSP EACH, JEERA, FENUGREEK - 1/4 TSP EACH, ASAFOETIDA - 1 PINCH.

METHOD :-  SOAK THE THUVAR DHAL FOR ONE HOUR. DRAIN THE WATER AND GROUND IT WITH REDCHILLIES AND SOMPH. SOAK TAMARIND WITH SALT AND SQUEEZE TO TAKE THREE CUP OF JUICE. ADD TURMERIC PWDR, CHILLI PWDR, CORIANDER PWDR. GROUND DESICATED COCONUT WITH LITTLE SOMPH AND ONE SMALL ONION AND A POD OF GARLIC.

HEAT OIL IN A PAN ADD MUSTARD, ORID DHAL AND ASAFOETIDA. WHEN IT SPLUTTERS ADD CURRY LEAVES WITH SMALL ONION, GARLIC AND DICED TOMATOS, POUR THE TAMARIND JUICE AND ALLOW IT TO BOIL. ADD THE GROUND COCONUT WITH LITTLE WATER. CHOP THE BIG ONION AND CURRY LEAVES. ADD THEM TO THE GROUND THUVAR DHAL. MIX WELL AND MAKE THEM LEMON SIZE BALLS.

WHEN THE GRAVY BOILS ADD THE PARUPPU URUNDAI THREE AT A TIME. WHEN IT EMERGES THE SURFACE THEN ADD THE OTHER THREE BALLS. COOK TILL ALL THE PARUPPU URUNDAIS FLOATS AT THE TOP. SPLINKLE SOME CORIANDER LEAVES AND SERVE HOT WITH RICE.
.
P.N. WHEN YOU ADD THE PARUPPU URUDAI DONT INSERT OR MIX WITH A LADDLE. IF ITS SO THE PARUPPU URUDAI WILL MIX WITH KUZHAMBU. AND THE KUZHAMBU THICKENS AS WELL.

CHICKEN CHOPS.

CHICKEN CHOPS.

NEEDED :- CHICKEN - 250 GMS, BIG ONION - 1 NO , TOMATO - 1 NO, GINGER GARLIC PASTE - 2 TSP, RED CHILLI PWDR - 1 TSP, PEPPER,JEERA PWDR - HALF TSP, DHANIYA PWDR - HALF TSP, SALT - HALF TSP, OIL - 1 TBLSPN. CINNAMON , BAY LEAF, CLOVES - 1 EACH.

METHOD :- PRESSURE COOK THE CLEANED CHICKEN FOR 2 WHISTLES. AFTER COOLING REMOVE BONES AND CHOP THEM WITH HAND INTO SMALL PIECES.

 HEAT OIL ADD CHINNAMON, BAY LEAF, CLOVES, THEN ADD FINELY CHOPPED ONION. SAUTE WELL. THEN ADD GINGER GARLIC PASTE. WHEN IT TURNS BROWN ADD RED CHILLI PWDR, PEPPER JEERA PWDR, DHANIYA PWDR, AND SALT. THEN ADD CHOPPED TOMATO. AFTER MIXING WELL ADD THE CHOPPED CHICKEN WITH WATER. COOK WELL UNTIL IT BECOMES THICK. DECORATE WITH ONION SLICES AND SERVE IT WITH HOT CHAPPATHI, NAN & PHULKA.

APPALAM.

APPALAM.

APPALAM:-

NEEDED:- ORID DHAL - HALF KILO, SALT - 2 TSP,  ASAFOETIDAM - ONE INCH PIECE. WATER- 1CUP ( AS NEEDED ), OIL - 1 TBLSPN.

METHOD :- GRIND THE ORID DHAL IN MACHINE. MAKE IT AS FINE POWDER. SOAK ASAFOETIDA IN LITTLE WATER. SPRINKLE THE SALT IN ORID DHAL.ADD WATER AND ASAFOETIDA WATER LITTLE BY LITTLE. MAKE IT AS A TIGHT DOUGH. APPLY OIL AND MIX IT WELL WITH BYFOLDING.

WHEN THE FLOUR BECOMES SOFT ROLL THEM INTO THIN TUBES. CUT THEM CORK SIZE PIECES. PUT EACH PIECE IN CHAPPATHI SPREADER . SPRAY LITTLE RICE FLOUR. SPREAD THEM AS MUCH AS POSSIBLE IN A ROUND SHAPE. TAKE TWO LITTLE ROUND PIECES AND ROLL THEM AS A LARGE APPALAM.

DRY IT IN SHADES FOR A DAY AND KEEP IT IN AAIRTIGHT CONTAINER . WHEN NEEDED FRY THEM IN HOT OIL.

BAROTTA. ( PARATHA )

BAROTTA :- 

NEEDED:-

WHITE FLOUR /MAIDA - 1/2 KG

SALT - 1 TSP.

SUGAR - 1 TSP

BAKING POWDER - 1 PINCH ( OPTIONAL)

EGG - 1 NO ( OPTIONAL)

BUTTER - 1 TBL ( OPTIONAL)

OIL - 200 ML.

METHOD:-

TAKE THE FLOUR IN A BOWL ADD SUGR AND SALT. BOTH ARE ENOUGH. BUT IF YOU DESIRE ADD THE BAKING POWDER., BUTTER AND EGG. ADD ENOUGH WATER AND KNEAD WELL AND MAKE INTO A SOFT DOUGH. KEEP ASIDE FOR ONE HOUR . THEN MAKE THEM INTO 16 EQUAL SIZE BALLS. ROLL THEM AND IMMERSE THEM IN OIL. KEEP COVERED. AFTER 6 HOURS REMOVE ALL THE OIL AND ROLL THEM INTO FLAT CHAPPATHIS AND HOLD THEM IN HAND TO SLIGHTLY HIT AND PULL THEM TO ENLARGE THE SIZE OF THEM . ROLL THEM AGAIN WITH FOLDINGS AND MADE BAROTTAS . HEAT TAWA AND FRY THE BAROTTAS . SERVE HOT WITH EGG KURMA OR CHICKEN KURMA OR VEG KURMA..

CAPSICUM ( GREEN PEPPER ) PACHADI

CAPSICUM ( GREEN PEPPER ) PACHADI

CAPSICUM PACHADI :-

NEEDED :-
CAPSICUM - 2 ( 200 OR 250 GMS) DICED
PARA BOILED THUVAR DHAL - 1 CUP
BIG ONION - 1 ( DICED)
TOMATO - CHOPPED.
SAMBAR POWDER - 1 TSP
TURMERIC POWDER - 1 PINCH
TARMARIND - 1/2 AMLA SIZE
SALT - 1 TSP
MUSTARD - 1 TSP
URAD DHAL - 1/2 TSP
JEERA - 1/4 TSP
ASAFOETIDA - 1/8 INCH PIECE .
CURRY LEAVES - 1 ARK
OIL - 2 TSP.

METHOD :-
HEAT OIL IN A PAN ADD MUSTARD .. WHEN IT SPLUTTERS ADD URAD DHAL. WHEN IT BROWNS ADD ASAFOETIDA., JEERA AND CURRY LEAVES ..
THEN ADD ONION., TOMATO AND CAPSICUM . SAUTE WELL. ADD TURMERIC POWDER AND SAMBAR POWDER . SOAK TAMARIND IN HALF TUMBLER WATER . MAKE A PULP OUT OF IT AND ADD IT IN THE KADAI WITH SALT .
BRING TO BOIL ., COVER AND COOK FOR 5 MIN.
ADD PARABOILED DHAL AND COOK FOR ANOTHR 3 MIN.
OFF THE GAS AND SERVE IT WITH CURD RICE ., PLAIN RICE., IDDLIE OR DOSAS .
ITS A SIDE DISH FOR CHAPATHIS ALSO ..

RADDISH PACHADI :-

RADDISH PACHADI :-

NEEDED:-
RADDISH - 200 GMS
PARABOILED THUVAR DHALL - 1 CUP
BIG ONION - 1 NO (CHOPPED)
TOMATO - 1 NO (CHOPPED)
RED CHILLY POWDER - 1 TSP
DHANIYA POWDER - 2 TSP
TURMERIC POWDER - 1 PINCH
TAMARIND - 1 AMLA SIZE BALL
SALT - 1 TSP
OIL - 3 TSP
MUSTARD - 1 TSP
ORID DHAL - 1 TSP
JEERA - 1/4 TSP
ASAFOETIDA - 1 /8 INCH PIECE.

METHOD:-
PEEL WASH AND CHOP THE RADDISH. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHALL. WHEN IT BECOMES BROWN ADD JEERA ANDASAFOETIDA. THEN ADD ONION., RADDISH SAUTE FOR 2 MINUTES THEN ADD TOMATO. SOAK TAMARIND IN 1 CUP OF WATER. TAKE THE PULP OUT OF IT AND ADD SALT., TURMERIC., CHILLI POWDER., CORRIANDER POWDER & POUR THIS IN TO THE VEGGIE. BRING TO BOIL AND KEEP IT IN SIM COVERED WITH A LID . COOK TILL RADISH IS TENDER ADD THE PARABOILED THUVAR DHALL. COOK FOR 5 MINUTES . STIRR WELL. SERVE OT WITH PLAIN RICE ., CURD RICE CHAPPATIS AND DOSAS.

KUZHIPPANIYAARAM:-

KUZHIPPANIYAARAM:-

NEEDED:-
IDDLIE RICE - 2 CUPS
RAW RICE - 2 CUPS
URAD DHAL - 1 CUP
FENUGREEK - 10 GMS.
SALT - 15 GMS.
OIL - 100 ML.

PREPARATION :-
ADD ALL THE INGREDIENTS EXCEPT OIL AND SALT .
WASH AND SOAK FOR 2 HOURS .
GRIND WELL. ADD SALT AND BLEND WELL.
COVERED AND KEEP ASIDE FOR EIGHT HOURS TO FERMENT.
THEN HEAT THE ORDINARY OR NON STICK PANIYAARA PAN .
DROP OIL IN EACH SEGMENT AND POUR THE BATTER.
COVER IT FOR 2 MIN THEN TURN THE OTHER SIDE,
AFTER 2 MIN WHEN IT BECOMES SLIGHTLY BROWN
REMOVE FROM PAN N ERVE WITH MILAKAY THUVAIYAL., KARUVEEPPILAI KOTHU MALLI THUVAIYAL AND THEENGAAYTH THUVAIYAL..

VARAMILAKAAY (RED CHILLI ) THUVAIYAL :-

VARAMILAKAAY 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 ..

MUTTON BONE THANNIK KUZHAMBU:-

MUTTON BONE THANNIK KUZHAMBU:-

NEEDED:-
MUTTON BONE - 250 GRMS.
SMALL ONION - 10 NOS
GARCIL - 10 NOS
TOMATO - 1 NO
TURMERIC POWDER - 1 PINCH
SALT - 1 TSP
OIL - 1 TSP
BAY LEAF - 1 INCH PIECE
CINNAMON - 1 INCH PIECE
CLOVE - 2 NOS
SOMPH - 1/2 TSP

TO GRIND:-
RED CHILLIES - 8 NOS
DHANIA - 1 TBLSPN
SOMPH - 1 TSP
JEERA - 1/2 TSP
PEPPER - 1/2 TSP
SMALL ONION - 2 NOS
GARLIC - 1 POD 

METHOD:-
WASH AND PRESSURE COOK THE MUTTON BONES FOR 5 WHISTLES. FRY ALL THE INGREDIENTS EXCEPT ONION AND GARLIC. GRIND WELL. 
HEAT OIL IN A PAN ADD BAY LEAF, CINNAMON, COLVE, SOMPH. ADD THE SMALL ONION, GARLIC &  CHOPPED TOMATO. ADD THE GROUND MASALA, TURMERIC POWDER AND SALT. SAUTE FOR 2 MINUTES THEN ADD THE COOKED MUTTON BONES. ADD ENOUGH WATER AND AGAIN PRESSURE COOK FOR 3 WHISTLES. SERVE HOT WITH PLAIN RICE AND APPALAMS.

BROAD BEANS PORIYAL..:-

BROAD BEANS PORIYAL..:-

NEEDED :-
BROAD BEANS - 200 GMS.
MUSTARD - 1 TSP
URAD DHAL - 1 TSP
RED CHILLI HALVED - 1
CURRY LEAVES - 1 ARK
SALT - 1/3 TSP
OIL - 2 TSP.
PARA BOILED DHAL OR CRATED COCONUT - 1 TBL SPN ( OPTIONAL.)

METHOD :-
WASH AND CHOP BROAD BEANS.
HEAT OIL IN A KADAI ADD MUSTARD.
WHEN IT SPLUTTERS ADD URAD DHAL .
WHEN IT BROWNS ADD RED CHILLI AND CURRY LEAVES.
THEN ADD BROAD BEANS . 
ADD SALT N SAUTE WELL.
SPRAY SOME WATER .,COVER IT N COOK WELL FOR 5 MIN IN SIM.
IF DESIRES ADD PARABOILED DHALL OR CRATED COCONUT AND OFF THE GAS .
ITS A SIDE DISH FOR SAMBAR SATHAM AND VATHAK KUZAMBU SATHAM OR MILAKUK KUZAMBU SATHAM OR THAKKAAlIK KUZAMBU SATHAM.

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.

PLAIN GEHOON DOSA ROAST.

PLAIN GEHOON DOSA ROAST . :-

NEEDED :- ATTA - 1 CUP, SALT - 1/2TSP, JEERA - 1/2 TSP, ASAFOETIDA PWDR - 1 PINCH, WATER - ONE AND HALF CUP, OIL - 1 TBLSPN

METHOD :- MIX SALT, JEERA, ASAFOETIDA POWDER WITH ATTA . POUR WATER LITTLE BY LITTLE AND MIX THE FLOUR WITH HANDS. WITHOUT LUMPS MAKE THE BATTER SMOOTH.

HEAT DOSA PAN . POUR ONE LADDLE DOSA BATTER AND SPREAD IT AS MUCH AS POSSIBLE TO FORM A ROUND SHAPE.  SPRAY OIL AROUND IT. AFTER COOKING ONE SIDE FLIP OVER THE OTHER SIDE . COOK TILL ITS ROASTED FOR 2 MINUTES. SERVE HOT WITH RED CHILLI CHUTNEY.

AUBERGINE CURRY:-

AUBERGINE CURRY:-

NEEDED:-
AUBERGINE - 250 GMS
RED CHILLY POWDER - 2 TSP
SALT - 1/2 TSP
OIL - 1 TABLESPN
MUSTARD - 1 TSP
ORID DHAL - 1 TSP
FENNEL - 1/3 TSP

METHOD:-
WASH AND CUT THE AUBERGINES IN LENGTHWISE. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL AND FENNEL. THEN ADD THE AUBERGINES AND SAUTE WELL. ADD THE SALT AND CHILLY POWDER. STIRR OCCASIONALLY. KEEP THE STOVE IN SIM AND COVER THE PAN WITH A LID. COOK TILL OIL SEPERATES AT THE SIDES. SERVE HOT WITH SAMBAR RICE /CURD RICE.

COCONUT GINGER THUVAIYAL.

COCONUT GINGER THUVAIYAL.

NEEDED :- COCONUT - ONE FOURTH , GREEN CHILLIES - 2 NOS, GINGER - 1 INCH PIECE, SMALL ONION - 2, TAMARIND - 1 POD, SALT - 1/2 TSP,

METHOD :- SCRAP COCONUT, DESIKN SHALLOTS & GINGER. GROUND EVERYTHING IN A MIXIE BY ADDING  LITTLE WATER. SERVE IT WITH CURD RICE OR DOSA OR IDDLIS.

KEEMA MASAL:-

KEEMA MASAL:-

NEEDED:-

KEEMA - 250 GMS

PARABOILED CHANNA DHAL - 1 CUP

CHOPPED ONION - 1 CUP

CHOPPED TOMATO - 1/2 CUP

CHOPPED GARLIC - 1 TSP

CHILLI POWDER - 2 TSP

TURMERIC POWDER - 1 PINCH

CORRIANDER POWDER - 1 TSP

SALT - 1/2 TSP

OIL - 1 TBLSPN

ORID DHAL - 1/2TSP

FENNEL - 1/2 TSP

KALPASIPPU - 1

BAY LEAF - 1 INCH

CINNAMON - 1 INCH

CLOVES - 2 NOS.

METHOD:-

WASH AND PRESSURE COOK THE MEAT . HEAT OIL IN A PAN ADD ORID DHAL, FENNEL, CLOVES, KAPASIPPU, BAY LEAF AND CINNAMON. ADD CHOPPED ONION ., GARLIC AND TOMATO. SAUTE WELL. ADD ALL THE MASALA POWDERS. STIRR WELL. ADD THE COOKED MEAT AND CHANNA DHAL WITH SALT. SAUTE WELL AND ADD I/2 CUP WATER. KEEP COVERED AND COOK FOR 10 MINUTES IN A SLOW FIRE. STIRR OCCASSIONALLY. WHEN THE OIL SEPERATES AT THE SIDES REMOVE FROM FIRE AND SERVE IT WITH RICES AND CHAPPATHIS AND NAANS. WE CAN USED TO MAKE IT FOR STUFFED PAROTTAS AND FOR PUFFS AND SAMOSAS.