RAW SALAD.

RAW SALAD:-

NEEDED :- ONION - 1 NO, TOMATO - SMALL - 1 NO, GREEN CHILLY - 1 NO, DHANIYA LEAVES - 1 TSP CHOPPED, TURMERIC PWDR - 1/4 TSP, SALT - 1/4 TSP, PEPPER JEERA PWDR - 1 PINCH ( OPTIONAL)

METHOD:- PEEL AND CHOP THE ONION. CHOP THE GREEN CHILLI AND TOMATO. MIX ALL THE INGREDIENTS IN A BOWL. KEEP ASIDE FOR 10 MINUTES. THEN SERVE IT WITH ROTI, BAROTTA, CHAPPATHI.

PLANTAIN STEM KOOTU :-

PLANTAIN STEM KOOTU :-

NEEDED :-  TENDER PLANTAIN STEM  6 INCH PIECE – 2,  REMOVE THE FIBRES AND CUT INTO THIN PIECES, MOONG DHAL – 1 HANDFUL, SMALL ONIONS ( SHALLOTS ) – 6 NOS, JEERA – HALF TSPN, GREEN CHILLY – 1 NO, CURRY LEAVES – 1 ARK, SALT -1/3 TSP. GHEE – 2 TSP .

METHOD :- POUR HALF CUP WATER IN A COOKER. ADD THE MOONG DHAL, JEERA, CHOPPED ONION, SPLITED GREEN CHILLY & SPREAD THE CHOPPED PLANTAIN STEM. KEEP THE COOKER IN STOVE FOR ONE WHISTLE. AFTER COOLING ADD SALT, CURRY LEAVES AND SMASH PARTLY. ADD MELTED GHEE AND SERVE WITH RICE AND VATHAK KUZHAMBU , PULIKKUZHAMBU, POONDU KUZHAMBU. YOU CAN ADD A PINCH OF SALT AND A TSP OF MILK TO THE KOOTU TO ADD TASTE .

5 MINUTES TOMATO GRAVY :-

TOMATO GRAVY :-

NEEDED :-

TOMATO - 4 NOS.

ONION - 2 NOS

RED CHILLI POWDER - 1 TSP

SALT - 1/2 TSP

OIL - 2 TSP

MUSTARD - 1 TSP

ORID DHAL - 1 TSP

METHOD :-

WASH ., PEEL AND GROUND ONION AND TOMATO. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLITTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD THE GROUND PASTE ., CHILLI POWDER AND SALT. ADD 2 CUPS OF WATER. BRING TO BOIL AND SIMMER FOR 3 MINUTES. SERVE HOT WITH HOT IDDLIES OR DOSAS OR UPPMA OR WITH KICHADI.

KOZHUKKATTAI..:-

KOZHUKKATTAI..:-

NEEDED:-
IDLY RICE - 2 CUP
CRATED COCONUT - 1 CUP
CHOPPED ONION - 1/2 CUP
RED CHILLIES - 4 MAKE INTO TITBITS WITHOUT SEEDS.
CURRY LEAVES - 1 ARK
SALT - 1 TSP
ORID DHAL - 1 TSP
JEERA - 1/2 TSP
OIL - 3 TSP.

METHOD :-
WASH AND SOAK IDLY RICE FOR 2 HOURS. GRIND COARSLY. HEAT OIL IN A PAN ADD ORID DHAL., JEERA., RED CHILLIES., CURRY LEAVES. THEN ADD ONION AND SAUTE WELL. ADD THE BATTER WITH SALT . STIRR WELL FOR 5 MINUTES. WHEN IT BECOMES THICK AND NON STICKY ADD CRATED COCONUT . OFF THE GAS AND MIX WELL . MAKE KOZHUKKATTAIS IN LEMON SIZE AND HOLD THEM TIGHTLY IN HAND TO MAKE OVAL KOZHUKKATTAIS. STEAM THEM IN IDLY COOKER FOR 20 MINUTES. SERVE HOT WITH VENGKAAYA CHUTNEY OR MILAKAAY CHUTNEY OR PORICHUKOTITH THUVAIYAL.

TURKEY BERRY PACHADI :-

TURKEY BERRY PACHADI :-

NEEDED :-
SUNDAIKKAI - 1 CUP ( HALVED)
PARA BOIED THUVAR DHAL - 1/2 CUP
BIG ONION - 1 CHOPPED
TOMATO - 1 SQUARED
RED CHILL POWDER - 1 TSP
CORRIANDER POWDER - 2 TSP
TURMERIC POWDER - 1 PINCH
TAMARIND - 1 AMLA SIZE BALL
SALT - 1 TSP
ASAFOETIDA - 1 PINCH
MUSTARD - 1 TSP
URAD DHAL - 1/2 TSP
JEERA - 1/2 TSP
CURRY LEAVES - 1 ARK
OIL - 10 ML

METHOD :-
HEAT OIL IN A PAN. ADD MUSTARD WHEN IT SPLUTTERS ADD URAD DHAL AND JEERA. WHEN IT BECOMES BROWN ADD ASAFOETIDA., CURRY LEAVES ., CHOPPED ONION AND TOMATO. THEN ADD SUNDAIKKAI AND SAUTE WELL. IMMERSE TAMARIND IN ONE CUP WATER AND TAKE THE PULP. ADD IT TO THE ABOVE WITH SALT. ADD TURMERIC POWDER., CHILLI POWDER AND CORRIANDER POWDER.. BRING TO BOIL ., ADD THUVAR DHALL AND SIMMER FOR 10 MINUTES. COOK TILL SUNDAIKKAIS ARE TENDER. SERVE IT WITH PLAIN RICE WITH PEPPER PAPADS OR WITH CURD RICE AS A SIDE DISH .

SUNDAIKKAAY HAS RICH  IRON CONTENT.

TAMARIND RICE:-

TAMARIND RICE:-

PULIKKAAYCHAL - 1 CUP (60TH RECEIPE - IN 11.2010)

COOKED RICE - 2 CUPS

TIL OIL - 1 TABLESPN

MUSTARD - 1 TSP

FRIED GROUNDNUT - 1 HANDFUL.(DE SKINED)

CURRY LEAVES - 1 ARK

TURMERIC POWDER - 1 PINCH

FOR POWDER:-

FENUGREEK - 1/4 TSP

ASAFOETIDA - 1/4 INCH

PEPPER CORN - 10 NOS.( FRY THE 3 IN A DRY PAN AND POWDER THEM. )

METHOD:-

PLACE THE HOT RICE IN A LARGE BOWL. ADD TURMERIC POWDER., CURRY LEAVES., AND TIL OIL. ADD THE SEASONED MUSTARD AND GROUNDNUT. ADD THE POWDERED MASALAS WITH PULIKKAAYCHAL. STIRR WELL AND SERVE IT WITH PAPADS AND COCONUT THUVAIYAL.

SPROUTED GREEN GRAM DOSA..:-

SPROUTED GREEN GRAM DOSA..:-

NEEDED;-

GREEN GRAM - 200 GMS.

BIG ONION - 1 CHOPPED

BEETROOT - 1/8 PIECE..

GREEN CHILLI - 1 NO.

GARLIC - 3 PODS.

GINGER - 1 INCH PIECE

RED CHILLI POWDER - 1/4 TSP

CRATED COCONUT - 1 TBLSPN

CORRIANDER LEAVES - 1 TSP CHOPPED.

JEERA - 1 TSP .

SALT - 1 TSP

OIL - 20 GMS.

METHOD :-

WASH AND SOAK GREEN GRAM PREVIOUS DAY ITSELF AND AFTER 4 HOURS DRAIN THE WATER AND MAKE A BUNDLE WITH MUSLIN CLOTH OR COTTON CLOTH AND HANG IT OVERNIGHT OR KEEP IT IN A TIFFIN BOX OR CASSAROLE TIGHTLY COVERED .THE NEXT DAY MORNING IT SPROUTS .

TAKE THE SPROUTED GRAM ., CHILLI., GINGER., GARLIC., JEERA., BEETROOT., ONION., COCONUT ., SALT ., RED CHILLI POWDER ., CORRIANDER LEAVES IN A MIXER JAR AND GRIND COARSLY.

HEAT THE DOSA PAN . , AND SPREAD IT AS THIN DOSAS. POUR 1/2 TSP OIL AROUND IT.AND COOK WELL.. IT WILL TAKE TIME (5 MIN FOR A DOSA) . SO KEEP IT IN SIM AND COOK WELL .TURN THE OTHER SIDE ALSO . OTHERWISE CANT ABLE TO EAT .

SERVE HOT WITH SUNDAIKKAY THUVAIYAL OR KATHAMBA CHUTNEY.

BEETROOT MASAL:-

BEETROOT MASAL:-

NEEDED:-

BEETROOT - 250 GMS

CHANNA DHAL - 1 CUP PARABOILED

TO GRIND:-

RED CHILLIES - 4 NOS.

SOMPH - 1/2 TSP

GRATED COCONUT - 2 TSP

FRIED CHANNA DHAL- 1 TSP

SALT - 1 TSP
SMALL ONION - 2 NOS

GARLIC - 1 POD

FOR FRY :-

OIL - 2 TSP

MUSTARD - 1 TSP

ORID DHAL - 1 TSP

KALPAASIPPUU - I INCH

BAY LEAF - 1 INCH

CURRY LEAVES - 1 ARK

METHOD :-
PEEL ., WASH AND SQUARES THE BEETROOTS. GRIND ALL THE INGREDIENTS WITH LITTLE WATER. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD KALPASIPPUU., BAY LEAF AND CURRYLEAVES. THEN ADD THE BEETROOTS AND SAUTE WELL. AFTER 5 MINUTES ADD THE MASALA AND SAUTE WELL. ADD LITTLE WATER AND COVER THE PAN WITH A LID. AGAIN COOK FOR 5 MINUTES THEN ADD THE CHANNA DHAL. STIRR WELL. KEEP IT FOR 2 MINUTES IN FIRE AND OFF THE GAS. SERVE HOT WITH CURD RICE. CHILDREN LIKE THIS HOT AND SWEET BEETROOTS.

EGG KUZHAMBU.:-

EGG KUZHAMBU :-

NEEDED:- BOILED EGGS - 3 NOS, SHALLOTS - 8 NOS, GARLIC - 6 PODS, TOMATO - 1 NO, TAMARIND - 1 AMLA SIZE, SALT - 2 TSP, CHILLI PWDR - 2 TSP, DHANIYA PWDR - 1 TBLSPN, TURMERIC - 1 SPATULA, OIL - 1 TBLSPN, MUSTARD - 1 TSP, FENUGREEK AND JEERA - HALF TSP EACH, SOMPH - 1/4 TSP, CURRY LEAVES - 1 ARK.

METHOD :- SOAK TAMARIND AND SALT IN ONE CUP OF WATER.. SQUEEZE TO TAKE THE JUICE OUT OF IT. ADD 2 MORE CUPS AND SQUAZE ALL THE PULP FROM IT. PEEL AND CUT THE SHALLOTS, GARLICS & TOMATO. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLITTERS ADD JEERA, SOMPH, FENUGREEK. THEN ADD SHALLOTS, GARLICS AND DICED TOMATO. POUR TAMARIND PULP ALONG WITH TURMERIC, DHANIYA AND CHILLI POWDERS. BRING TO BOIL. THEN ADD THE BOILED EGGS. YOU CAN SPLIT THE EGG IN OPPOSITE POLES BEFORE DROP THEM INTO GRAVY. COOK TILL THE KUZHAMBU BECOMES THICK AND THE OIL SEPARATES AT THE TOP. SERVE HOT WITH PIPING RICE WITH PAPADS.

PLAIN IDLI PODI.

IDLI PODI :-

NEEDED:- RED CHILLIES - 100 GMS. ORID DHAL - 1 CUP, THUVAR DHAL - 1/4 CUP, CHANNA DHAL - 1/4 CUP, ASAFOETIDA - 2 INCH PIECE, CURRY LEAVES - A HANDFULL, SALT - 1 TBLSPN. OIL- 4 TSP.

METHOD :- HEAT TAWA AND FRY ORID DHAL, THEN, THUVAR DHAL, THEN CHANNA DHAL SEPERATELY WITH EACH ONE TSP OF OIL. WHEN THEY BECOME BROWN PLACE THEM IN A PLACE . SAUTE CURRY LEAVES WITHOUT OIL TILL IT BECOMES CRISPY. SAUTE SALT ALSO. THEN ADD 1 TSP OIL AND FRY THE ASAFOETIDA PIECES. WHEN THEY ENLARGES TAKE OUT FROM THE PAN AND ADD THE RED CHILLIES . FRY THEM TILL THE AROMA COMES. OFF THE GAS AND ALLOW THEM TO COOL.

IN A MIXIE FIRST PUT THE DHALS AND COARSLY GROUND THEM. THEN ADD THE SALT , CURRY LEAVES, ASAFOETIDA ALONG WITH CHILLIES. GROUND THEM INTO FINE POWDER BY ADDING LITTLE DHAL MIXER INTO IT. MIX THEM WELL WITH THE DHAL MIXTURE AND KEEP IT IN A AIR TIGHT CONTAINER. WHEN NEEDED TAKE A TSP FULL OF PODI MIXED WITH HALF TSP FULL OF TIL OIL OR MELTED GHEE. ITS DELICIOUS WITH HOT IDLIES.