YAM GRAVY - KARUNAIKIZHANGU KULAMBU

YAM GRAVY - KARUNAIKIZHANGU KULAMBU.

NEEDED:- YAM - 2 NOS. SMALL ONION/SHALLOTS - 8 NOS, GARLIC - 6 PODS. TOMATO - 1 NO. TAMARIND - 1 LEMON SIZE, SALT - 1 TSP, CHILLI PWDR - 2 TSP , DHANIYA PWDR - 1 TBLSPN, TURMERIC - 1 PINCH, ASAFOETIDA - 1/4 INCH PIECE, OIL - 1 TBLSPN, MUSTARD, ORID DHAL , JEERA, FENUGREEK - HALF TSP EACH. CURRY LEAVES - 1 ARK. 

METHOD :- WASH COOK AND PEEL THE SKIN OF YAM AND CUT INTO ONE INCH PIECES. PEEL SMALL  ONION AND GARLIC. DICE THE TOMATO. SOAK TAMARIND IN TWO CUPS OF WATER WITH SALT. SQUEEZE THE PULP. 

HEAT OIL IN A PAN. ADD MUSTARD, ORID DHAL, JEERA, FENUGREEK AND ASAFOETIDA. WHEN THEY SPLUTTERS ADD THE SHALLOTS, GARLIC, TOMATO WITH YAM PIECES. SAUTE FOR TWO MINUTES ADD THE CHILLI PWDR, DHANIYA PWDR, TURMERIC PWDR AND THE TAMARIND PULP. BRING TO BOIL. WHEN BOILING FOR SOMETIME KEEP IT IN SIM FOR 10 MINUTES. IF DESIRED ADD HALF TSP JAGGERY. WHEN THE OIL SEPERATES AT THE TOP REMOVE FROM FIRE AND SERVE HOT WITH RICE. 

THIS KUZHAMBU AND MASIYAL MADE WITH THIS YAM IS A MEDICINAL FOOD FOR PILES .

MAIDA DOSAI

MAIDA  DOSAI. 

NEEDED:- SOUR IDLI FLOUR - 1 CUP, MAIDA - 2 TBLSPN, SALT - 1/4 TSP, CHOPPED ONION - 1 TBLSPN, GREEN CHILI - 1 NO, CHOPPED, HING ( ASAFOETIDA  ) PWDR - 1 PINCH, JEERA -  HALF TSP, OIL - 20 ML.

METHOD :- MIX MAIDA WITH SOUR IDLI FLOUR. ADD THE CHOPPED ONION, GREEN CHILI,  HING, JEERA AND SALT. MIX WELL.  ADD ENOUGH WATER TO MAKE THE MIX AS DOSA BATTER. HALF CUP WILL BE ENOUGH. POUR A LADLE OF BATTER IN DOSA PAN. SPREAD WELL. SPRAY OIL.FLIP THE OTHER SIDE AND COOK IT WELL. SERVE IT WITH ANY CHUTNEYS OR KOSAMALLI. 

PULIYOTHARAI MIX - PULIKAYCHAL.

PULIYOTHARAI MIX.

PULIKAYCHAL

NEEDED:- TAMARIND - ONE BIG LEMON SIZE BALL. SALT - 2 TSP, RED CHILLIES - 6 NOS, ASAFOETIDA - ONE INCH PIECE, TIL OIL - 2 TBLSPN, MUSTARD, ORID DHAL - 2 TSP EACH, CHANNA DHAL - 1 TBLSPN, GROUNDNUT - 1TBLSPN, CURRY LEAVES - 2 ARK, TURMERIC PWDR - HALF TSP, DHANIYA PWDR - HALF TSP.  FENUGREEK + ASAFOETIDA + PEPPER + RAW RICE - 1 TSP   EACH TO BE FRIED &  POWDERED. 

METHOD :- SOAK TAMARIND IN ONE CUP WATER. ADD SALT AND SQUEEZE THE PULP OUT OF IT. ADD SOME MORE WATER AND SQUEEZE THE REST OF THE PULP ALSO. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL, CHANNA DHAL AND GROUNDNUT. WHEN THEY BECOME RED ADD THE SLITED RED CHILLIES WITHOUT SEEDS. ADD CURRY LEAVES AND HING I. E. ASAFOETIDA. THEN ADD THE TAMARIND PULP WITH TURMERIC PWDR AND DHANIYA PWDR. STIRR WELL AND BRING  TO BOIL. WHEN BOILS SIMMER THE STOVE AND COOK FOR 5 MORE MINUTES. WHEN THE OIL SEPERATES AT THE SIDES ADD THE POUNDED PWDR MIX WELL & AND REMOVE IT FROM THE HEAT. 

MIX IT WITH COOKED RAW RICE AND SERVE IT WITH PAPPADS AND RICE VADAGAMS. 

DHAL BOLI &COCONUT BOLI

DHAL BOLI &COCONUT BOLI. 

INGREDIENTS :- ALL PURPOSE FLOUR - 2 CUP. GRATED COCONUT -1 CUP, CHANNA DHAL - 1 CUP, JAGGERY - ONE AND HALF CUP, CARDAMOM - 6 NOS, GHEE - 2 TBLSPN, TIL OIL -200 GMS, TURMERIC PWDR - ONE PINCH, SALT - 1 PINCH.

METHOD :- ADD TURMERIC PWDR AND SALT IN MAIDA. MIX WELL AND ADD 3/4 TH CUP OF WATER INTO IT. MAKE IT INTO A THICK DOUGH. POUR THE TIL OIL UPON IT AND IMMERSE IT FOR FOUR HOURS. 

CRUSH THE JAGGERY INTO POWDER.  IN A KADAI WITH  GRATED COCONUT ADD HALF OF THE JAGGERY AND SAUTE WELL. WHEN IT BECOMES THICK ADD LITTLE GHEE AND HALF OF THE ELACHI PWDR. THIS IS CALLED THENGAI POORANAM

HALF COOK THE CHANNA DHAL  IN A COOKER. ADD THE REST OF THE JAGGERY AND ALLOW IT TO MELT. KEEP ASIDE FOR COOLING. THEN GROUND IT AND ADD LITTLE GHEE AND REST OF THE ELACHI PWDR. THIS IS CALLED PARUPPU POORANAM 

DIVIDE THE MAIDA DOUGH INTO TWO. TAKE LEMON SIZE BALL OF PARUPPU POORANAM . TAKE  TOMATO SIZE BALL OF DOUGH AND MAKE IT AS A CUP . PUT THE PARUPPU POORANAM IN IT AND COVER IT FULLY. DUST THE CHAPPATI SPREADER WITH SOME MAIDA OR RICE FLOUR AND ROLL THIS INTO LIKE A THICK CHAPPATHI. 

LIKE WISE MADE THE CHAPPATHIS WITH THAT THENGAI POORANAM ALSO. 

HEAT DOSA PAN . MIX THE GHEE AND TIL OIL TOGETHER. PUT THE BOLIS IN DOSA PAN AND TOAST BOTH THE SIDES WITH GHEE AND TIL OIL. SERVE HOT. ITS DELICIOUS ONE AND PREPARED FOR THE ONAM SATHYA AND FOR THE NEW YEAR CELEBRATIONS OF TELUGU AND KANNDA PEOPLE. 

RIDGE GOURD KOOTU

RIDGE GOURD KOOTU.

NEEDED:- RIDGE GOURD - 1, MOONG DHAL - ONE HANDFUL, SMALL ONION/SHALLOTS - 6 NOS, JEERA - 1 TSP, GREEN CHILI - 1 NO, SALT - 1/4 TSP, OIL - 1 TSP, ORID DHAL - HALF TSP. CURRY LEAVES - 1 ARK

METHOD :- CLEAN AND PEEL AND CUT THE RIDGE GOURD INTO ONE INCH PIECES. PUT MOONG DHAL IN A COOKER WITH RIDGE GOURD, HALF TSP JEERA, SLITED GREEN CHILLI, AND CHOPPED ONION. ADD HALF CUP WATER.  KEEP FOR ONE WHISTLE. AFTER COOLING OPEN THE COOKER ADD SALT AND SEASON IT WITH ORID DHAL, HALF TSP JEERA AND CURRY LEAVES. ITS GOOD WITH GHEE AND RICE. 

KARABOONDHI

KARABOONDHI - NAMKEEN

NEEDED:- CHANNA DHAL FLOUR - 1 CUP, RICE FLOUR - 2 TSP, RED CHILI PWDR - HALF TSP, SALT - HALF TSP, OIL - FOR FRYING.

METHOD :- MIX CHANNA DHAL FLOUR, RICE FLOUR, RED CHILI PWDR AND SALT. ADD HALF CUP WATER TO MAKE A THICK BATTER. MIX WELL WITHOUT LUMPS. HEAT OIL IN A PAN. YOU NEED 2 ARIKARANDI FOR THIS. TAKE ONE LADLE FUL OF BATTER AND POUR THIS THRO THE ARIKARANDI. ( ARIKARANDI IS ONE WITCH POSSES HOLES IN A LADLE ) .THE BATTER FALL INTO THE HOT OIL LIKE BOONDHIS. FRY WELL. TILT WITH THE OTHER ARIKARANDI NOW AND THEN. THEN TAKE THE BOONDHIS WITH THE HELP OF ARIKARANDI . YOU CAN ADD THE RED CHILI PWDR NOW ALSO. KEEP IT IN AIR TIGHT CONTAINER. YOU CAN HAVE THE BOONDHI ITSELF AS A EVENING SNACK OR PUT IN DAHI AND HAVE IT AS BOONDHI RAITHA. 

TOMATO GRAVY/ THAKKALI KUZHAMBU

TOMATO GRAVY/ THAKKALI KUZHAMBU.

NEEDED:- TOMATO - 4 NOS, GRATED COCONUT - 1 TBLSPN, BIG ONION - 1 NO, GARLIC - 8 PODS, RED CHILIES - 6 NOS. SOMPH- 1 TSP, JEERA - HALF TSP, PEPPER CORN - 6 NOS, KHASKHAS (POPPY SEEDS) - 1 TSP, CASHEW - 6 NOS, SALT - 1 TSP, OIL - 1 TBLSPN, BAY LEAF, CINNAMON, CARDAMOM, CLOVES - 2 NOS EACH. 

METHOD :- WASH AND IMMERSE THE TOMATOS IN WATER AND COOK FOR 3 MINUTES. KEEP ASIDE TO COOL. THEN PEEL THE SKIN AND GROUND IT.CLEAN AND CUT THE BIG ONION LIKE STRANDS. PEEL GARLIC. GROUND RED CHILIES, COCONUT, SOMPH, JEERA, PEPPER WITH LITTLE WATER. GROUND CASHEW AND POPPY SEEDS SEPERATELY WITH LITTLE WATER. 

HEAT OIL IN A THICK BOTTOMED PAN. ADD THE BAY LEAF, CINNAMON, CARDAMOM, CLOVES. THEN ADD THE BIG ONION & GARLIC  SAUTE FOR SOME TIME. ADD THE GROUND COCONUT MASALA INTO IT. COOK FOR SOMETIME. THEN ADD THE TOMATO PULP INTO IT. COOK FOR ANOTER 5 MINUTES. STIRR CONTINUOUSLY. THEN ADD THE GROUND CAHEW AND POPPY SEEDS GRAVY. ADD SALT AND COOK TILL THE OIL SEPERATES AT THE SIDES. REMOVE FROM FIRE SERVE HOT WITH RICE, CHAPPATHI, DOSA AND IDLI. 

THIRATTUPPAL.

THIRATTUPPAL

NEEDED:- MILK - 1 LITRE, JAGGERY - 200 GMS, LEMON JUICE - FEW DROPS. 

METHOD :- HEAT MILK IN A THICK BOTTOMED PAN. BRINGS TO BOIL ADD THE LEMON JUICE. IT WILL TURNS TO PANNEER. ADD JAGGERY. SOMETIMES IF WE ADD THE JAGGERY  ITSELF IN BOILING MILK IT WILL AUTOMATICALLY TURNS TO PANEER. CONTINUE THE BOILING OF MILK IN SIM POSITION. COOK TIIL IT BECOMES THICK. HERE YOU HAVE A BEAUTIFUL BROWN COLOURED DESI SWEET THIRATTUPAL. 

IN CHETTINAD WE PREPARE THIS DELICIOUS DESERT IN PILLAYAR NONBU FESTIVAL. 

FRIED IDIYAPPAM

FRIED IDIYAPPAM :-

NEEDED:- IDIYAPPAM FLOUR - 1 CUP, HOT WATER - 1 CUP, CURD -  2 TBLSPN. SALT - HALF TSP, OIL - 2 TSP, MUSTARD, ORID DHAL - 1 TSP EACH, CHOPPED ONION - HALF CUP, GREEN CHILI - 1 , CURRY LEAVES - 1 ARK. 

METHOD :- POUR HOT WATER IN IDIYAPPAM FLOUR. MIX WELL WITH HALF TSP OF OIL. PUT IT IN IDIYAPPAM MOULD AND SQUEEZE IT IN IDLI PLATE. COOK FOR 10 MINUTES . ADD SALT IN CURD AND BEAT IT WELL. POUR THIS IN IDIYAPPAM AND SEPERATE IT WITH HAND LIKE SMALL STRANDS. 

HEAT OIL IN A PAN ADD MUSTARD, ORID DHAL. WHEN THEY SPLUTTERS AND BECOMES RED ADD THE SLITED CHILI, CHOPPED ONION AND CURRY LEAVES. SAUTE TILL THE ONION BECOMES GLASSY. THEN ADD THE IDIYAPPAM INTO IT. MIX WELL & SERVE IT WITH KATHIRIKAY KOSAMALLI OR PACHADI. 

PONGAL SPECIAL DISHES AND PONGAL KUZHAMBU

PONGAL SPECIAL DISHES AND PONGAL KUZHAMBU

FOR PONGAL WE PREPARE 2 TYPES OF PONGAL. ONE IS SWEET PONGAL MADE WITH RAW RICE, MOONG DHAL, JAGGERY, GHEE , CARDAMOM, KISMIS AND CASHEWS. ANOTHER IS CALLED WHITE PONGAL. WHICH SHOULD BE EATEN WITH 3 TYPES OF KUZHAMBU AND 4 PORIYALS & ONE KOOTU. 

GENERALLY THE PONGAL IS MADE IN KOTTAI ADUPU OR IRUMBU ADUPU AND THE UTENSIL USED TO PREPARE THE PONGAL IS CALLED MURI THAVALAI. 

BOTH THE IRON/IRUMBU ADUPU AND MURITHAVALAI IS DECORATED WITH MAKOLAM AND MANJAL . TIE THE MANCHAL KOTHU AROUND THE NECK PART OF THE MURITHALVALAI WE PUT LITTLE MILK IN IT AND POUR THE RICE SOAKEN WATER. WHEN IT COMES UP WE PUT THE SOAKED RICE AND COOKED IT. FOR SARKARAI PONGAL WE ADD MOONG DHAL, THE JAGGERY, KISMIS AND CASHEW FRIED IN GHEE, CARDAMOM POWDER. FOR AKKARAVADISAL WE ADD ADDITIONAL MILK , GHEE AND JAGGERY.   

FOR THIS WHITE PONGAL WE PREPARE 3 TYPES OF KUZHAMBU MADE WITH NATTU KAYKARIS. PARANKIKAY ( RED PUMPKIN ) KUZHAMBU, KATHIRIKAY ( BRINJAL ) KUZHAMBU, KARUNAIKIZHANGU ( YAM ) KUZHAMBU. 

THATTAPAYITHANGAI (CLUSTER BEANS ) PORIYAL, AVARAIKAY ( LAM LAM )  PORIYAL, SARKARAI VALLI KIZHANGU ( SWEET POTATO) PORIYAL, VAAZHAKKAY ( PLANTAIN ) PULICURRY,  THESE ARE ALL THE PORIYALS

WE PREPARE TOMATO RASAM, APPALAM, PARUPPU MASIYAL,  PALAKKAY KOOTU ( COOK THE JACK FRUIT IN VEG STAGE WITH DHAL ). 

WE OFFER THE PADAIYAL TO SUN GOD AND THE GOD AND GODDESS IN OUR HOME. PRAY FOR THE WEALTH THEY GAVE US. ITS A THANKS GIVING PRAYER AND FESTIVAL.. 

AFTER PADAIYAL WE ALL ATE THE COOKED FEAST. THEN ADD ALL THE VEGGIES AND KUZHAMBUS WITH DHALS AND COOK FOR SOMEMORE TIME. THIS IS CALLED PONGAL KUZHAMBU. IT IS VERY DELICIOUS AND LASTS FOR TWO DAYS. AND ITS BEST WITH THE APPAM MADE ON THE NEXT DAY MORNING TIFFIN. 

IDLI PACHADI

IDLI PACHADI.

NEEDED:- MOONG DHAL - 1 CUP,BRINJAL - 2 NOS , POTATO - 1 NO, BIG ONION - 1 NO, TOMATO - 1 NO, GREEN CHILIES - 6 NOS, TURMERIC PWDR - 1 PINCH,ASAFOETIDA - 1 SMALL PIECE, SALT - 1 TSP, TAMARIND - 2 PODS, FOR FRYING :- OIL - 2 TSP, MUSTARD, ORID DHAL, JEERA - HALF TSP EACH, ASAFOETIDA - 1 PINCH, CURRY LEAVES AND CORIANDER LEAVES - NEEDED.

METHOD:- PUT MOONG DHAL IN A PRESSURE PAN WITH HALF CUP WATER. AND KEEP IT IN STOVE FOR ONE WHISTLE. WASH AND CHOP BRINJAL, POTATO, TOMATO, ONION AND GREEN CHILIES. ADD THESE CHOPED VEGETABLES IN COOKER WITH TURMERIC AND ASAFOETIDA FOR ONE WHISTLE. 

SOAK TAMARIND IN ONE CUP WATER WITH SALT. SQUEEZE THE PULP OUT OF IT AND POUR THIS IN TO THE COOKED DHAL VEG MIXTURE. MIX WELL. BRING TO BOIL. SEASON IT WITH MUSTARD, ORID DHAL, JEERA AND ASAFOETIDA PWDR . SPRAY CHOPED CURRY LEAVES AND CORIANDER LEAVES. ITS GOOD WITH IDLI, DOSA AND UPMA.

TOMATO THOKKU

TOMATO THOKKU.

NEEDED:- TOMATO - 250 GMS, SALT - 1 TSP, RED CHILI PWDR - 1 TSP, OIL - ( PREFERELY TIL OIL ) - 1 TBLSPN, MUSTARD - HALF TSP, ASAFOETIDA  PWDR - 1 PINCH, FENUGREEK - HALF TSP. 

METHOD :- WASH AND CHOP TOMATO. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD FENUGREEK AND ASAFOETIDA. THEN ADD THE CHOPPED TOMATO. SAUTE FOR SOME MINUTES IN HIGH FLAME. ADD SALT AND CHILLI PWDR. MIX WELL. FLIP OVER WITH LADLE. STIRR OFTEN.OTHERWISE IT WILL STICK TO THE BOTTOM.COOK FOR 10 MINUTES TILL THE OIL SEPERATES. SERVE IT WITH CURD RICE OR CHAPPATHI OR DOSA & IDLIS.

TURKYBERRY GINGER CURRY LEAVES THUVAIYAL.

TURKYBERRY GINGER CURRY LEAVES THUVAIYAL.

NEEDED:- TURKYBERRY - 1 HANDFUL, GINGER - 1 INCH PIECE, CURRY LEAVES - 1 HANDFUL, BIG ONION - 1 NO, GREEN CHILI - 2 NOS, RED CHILI - 1 NO, TAMARIND - 2 PODS, ASAFOETIDA - 1/4 INCH PIECE. OIL - 2 TSP, MUSTARD - 1TSP, ORID DHAL - 2 TSP. 

METHOD :- CUT THE TURKY BERRY AND PUT THEM IN WATER. CLEAN GINGER, CURRY LEAVES. CLEAN AND CHOP BIG ONION. SLIT GREEN CHILI AND RED CHILI INTO TWO. HEAT OIL IN A PAN ADD MUSTARD WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD ASAFOETIDA, RED CHILI AND GREEN CHILI. THEN ADD THE TURKY BERRY. SAUTE FOR 3 MINUTES. THEN ADD GINGER , CURRY LEAVES AND BIG ONION. SAUTE FOR ANOTHER 2 MORE MINUTES. ADD TAMARIND AND SALT. KEEP ASIDE FOR COOLING. AFTER COOLING GROUNG COARSLY. IF NEEDED ADD LITTLE WATER. ITS BEST WITH IDLI, DOSA, HOT RICE WITH GHEE.