PORICHU KOTTI THENGAI THUVAIYAL.

PORICHU KOTTI THENGAI THUVAIYAL

NEEDED:- COCONUT -HALF, RED CHILIS - 3, GREEN CHILIS - 3, SALT - HALF TSP, TAMARIND - 2 PODS,  OIL - 1 TSP, MUSTARD,ORID DHAL - 1 TSP EACH, CURRY LEAVES - 1 ARK, ASAFOETIDA - 1/4 INCH PIECE. 

METHOD :- SCRAP COCONUT. HEAT OIL IN A IRON LADLE. ADD MUSTARD AND ORID DHAL WHEN THEY SPLUTTERS ADD ASAFOETIDA, CURRY LEAVES , HALVED GREEN CHILIES , RED CHILIES AND TAMARIND. KEEP ASIDE FOR COOLING. GROUND COCONUT WITH SALT IN A MIXIE. AFTER A MINUTE ADD THE SAUTED ITEMS WITH IT. GROUND COARSLY ADD IF WATER IS NEEDED. SERVE IT WITH IDLIS OR DOSAS OR CURD RICE. 

AVIYAL

AVIYAL..:-

NEEDED :-

POTATO LARGE - 1 NO

BRINJAL./ ( EGG PLANT ..)/( AUBERGINE) - 3 NOS.

BIG ONION - 1 NO

TOMATO - 1 NO

CURRY LEAVES - 1 ARK

TO GRIND :-

GREEN CHILLIES - 4 NOS

CRATED COCONUT - 1 CUP

FRIED CHANNA DHAL - 1 TBLSPN.

SOMPH - 1 TSP

JEERA - /2 TSP

PEPPERCORNS - 5 NOS.

SMALL ONION - 2 NOS

GARLIC - 2 PODS

SALT - 1 TSP

OIL - 3 TSP FOR FRYING.

METHOD:-

GRIND ALL THE INGREDIENTS. WASH PEEL AND DICE ONION., TOMATO., AUBERGINE AND POTATO. HEAT OIL IN A PAN . FRY ALL THE VEGETABLES AND CURRY LEAVES. SAUTE WELL ADD THE GROUND MASLA AND SAUTE FOR 1 MINUTE . ADD SALT AND 4 CUPS OF WATER. BRING TO BOIL AND SIMMER FOR 10 MINUTES . COOK TILL VEGETABLES ARE TENDER AND SERVE HOT WITH IDDLIES OR DOSAS..

ITS A CHETTINADU SPECIAL GRAVY AND SERVED IT WITH  IDLIS FOR MORNING TIFFIN.

PUMPKIN PULIKKUZHAMBU

PUMPKIN PULIKKUZHAMBU :-

NEEDED :-

PUMPKIN - 1 SLICE

SMALL ONION - 10 NOS

GARLIC - 5 PODS

TOMATO - 1 NO

TAMARIND - 1 LEMON SIZE BALL

SALT - 2 TSP

RED CHILLY POWDER - 2 TSP

CORRIANDER POWDER - 1 TBL SPN

TURMERIC POWDER - 1 PINCH

OIL - 1 TBLSPN

MUSTARD - 1 TSP

JEERA - 1 TSP

ORID DHAL - 1 TSP

CHANNA DHAL / THUVAR DHAL - 1 TSP

ASAFOETIDA- 1/8 INCH PIECE

CURRY LEAVES - 1 ARK

METHOD :-

WASH AND CUT THE PUMPKIN INTO SMALL PIECES. PEEL THE ONION AND GARLIC. DICE THE TOMATO. SOAK TAMARIND AND SALT IN 3 CUPS OF WATER AND EXTRACT THE PULP. HEAT OIL IN A PAN ADD MUSTARD . WHEN IT SPLUTTERS ADD ORID DHAL., CHANNA OR THUVAR DHAL . WHEN THEY BECOMES BROWN ADD JEERA AND ASAFOETIDA. THEN ADD CURRY LEAVES., HALVED ONION., GARLIC., TOMATO AND PUMPKIN PIECES.SAUTE FOR 2 MINUTES. ADD TURMERIC POWDER., CHILLI POWDER., CORRIANDER POWDER . ADD TAMARIND PULP AND BRING TO BOIL. THEN SIMMER FOR 20 MINUTES .COOK TILL PUMPKIN TENDERS. SERVE HOT WITH PLAIN RICE AND PAPADS WITH PARUPPU THUVAIYAL.

PN:- IF U WANT TO ADD TASTE ADD 1 TSP OF JAGGERY WHILE COOKING.

TURKEYBERRY PULIKKUZHAMBU

TURKEYBERRY PULIKKUZHAMBU:-

NEEDED :-

TURKEYBERRY - 1 CUP

SMALL ONION - 10 NOS

GARLIC - 6 PODS

TOMATO - 1 NO

TAMARIND - 1 LEMON SIZE BALL

SALT - 2 TSP

RED CHILLI POWDER - 2 TSP

DHANIA POWDER - 1 TBL SPN

TUMERIC POWDER - 1 PINCH.

ASAFOETIDA - 1/8 INCH PIECE.

CURRY LEAVES - 1 ARK

MUSTARD - 1 TSP

JEERA- 1/2 TSP

FENUGREEK - 1 /2 TSP

SUGAR - 1 PINCH

OIL - 1 TBLSPN.

METHOD :-

HALVE THE TURKEY BERRIES AND WASH THEM IN WATER. PEEL SMALL ONION., GARLIC., AND HALVE THEM. DICE TOMATO. SOAK TAMARIND AND SALT IN 3 CUPS OF WATER AND TAKE THE PULP. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD JEERA., AND FENUGREEK., AND ASAFOETIDA. ADD CURRY LEAVES. ONION., GARLIC., TOMATO AND TURKEY BERRIES. SAUTE THEM WELL. POUR THE TAMARIND PULP . ADD TURMERIC PWDR., CHILLI PWDR., AND DHANIA PWDR. BRING TO BOIL . ADD A PINCH OF SUGAR AND KEEP IT IN SIM COVERED WITH A LID FOR 20 MIN., AND THE OIL WILL SEPERATES. SERVE HOT WITH PLAIN RICE OR CURD RICE. OR WITH HOT IDDLIES.

METHI SAMBAR.

METHI SAMBAR.

NEEDED:- METHI - 1 BUNCH, SMALL ONION - 6 NOS, GREEN CHILIES - 2 NOS, TOMATO - 1 NO, SAMBAR POWDER - 2 TSP, TAMARIND - 1 POD, SALT - HALF TSP, THOOR DHAL - HALF CUP, OIL - 2 TSP, MUSTARD, ORID DHAL, JEERA - HALF TSP EACH, RED CHILI - 1 NO, ASAFOETIDA PWDR - 1 PINCH, TURMERIC PWDR - 1 PINCH.

METHOD:- PRESSURE COOK THE THOOR DHAL WITH ONE CUP WATER. CLEAN AND CHOP THE METHI LEAVES. CLEAN THE SHALLOTS, GREEN CHILIS, TOMATO AND CHOP THEM.ADD THEM WITH DHAL AND COOK FOR 2 MINUTES. SOAK TAMARIND IN HALF CUP WATER WITH SALT. SQUEEZE THE PULP AND POUR THIS TO THE DHAL MIXTURE. ADD THE SAMBAR PWDR AND TURMERIC PWDR.  COOK FOR 2 MINUTES. SEASON IT WITH MUSTARD, ORID DHAL, JEERA AND SLITED RED CHILI. SPRINKLE THE ASAFOETIDA PWDR AND SERVE HOT WITH RICE. 

DONGER CHUTNEY:-

DONGER CHUTNEY:-

NEEDED :-

SMALL ONION - 200 GMS

GARLIC - 50 GMS

TOMATO - 1 NO ( OPTIONAL)

RED CHILLIES - 8 NOS ( MAKE INTO TITBITS)

TAMARIND - 1 AMLA SIZE BALL

SALT - 1 TSP

JAGGERY - 1 TSP.

MUSTARD - 1 TSP

ORID DHAL - 1 TSP

OIL - 1 TBLSPN

METHOD :-

HEAT OIL IN A PAN ADD MUSTARD., WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD RED CHILLIES . THEN ADD PEELED CHOPPED ONION., GARLIC AND TOMATO . SAUTE WELL. SOAK TAMARIND IN HALF CUP WATER AND TAKE THE PULP . POUR THE PULP WITH SALT IN THE PAN. BRING TO BOIL . COOK IN SIM FOR 5 MIN ADD JAGGERY.. COOK TILL OIL SEPERATES . SERVE HOT WITH IDDLIES OR DOSAS.

ITS A CHETTINAD SPECIAL AND SERVED IN NIGHT DINNERS.

PICCOLINI RIBBON PASTAS

PICCOLINI RIBBON PASTAS :-

NEEDED:-

PICCOLINI MINI FARFALLE - 1 CUP

CARROT - 1 ( CUT INTO THIN STICKS)

CABAGE - 50 GM ( CUT INTO THIN STICKS)

(BEANS , CAPSICUM, CAULIFLOWER OPTIONAL) - 50 GMS

ONION - 1 SLICED LENGTHWISE.

AJINOMOTTO - 1 PINCH

CHINGS SOY SAUCE - 1 TSP

GREEN CHILLI SAUCE - 1 TSP

MAGGI HOT AND SWEET TOMATO CHILLI SAUCE - 1 TBLSPN.

WHITE VINIGER - 1/2 TSP OPTIONAL.

OLIVE OIL - 2 TSP.

METHOD :-

COOK PASTAS IN 4 CUPS OF WATER FOR 15 MINUTES TILL IT BECOMES TENDER. REMOVE FROM FIRE AND STRAIN IT . SPRAY SOME OLIVE OIL AND KEEP ASIDE. HEAT OLIVE OIL IN A PAN ADD ONION., CABBAGE., CARROT AND SAUTE WELL. ADD AJINOMOTTO., WHITE VINEGAR., SOY SAUCE., CHILLI SAUCE., TOMATO SAUCE . ADD COOKED PASTAS ., STIRR WELL. SERVE IT WITH TOMATO KETCHUP

GINGER TAMARIND ( CHILLI) MANDI. ( INCHI PULI )

INCHI PULI  :- 

NEEDED:- GINGER - 50 GMS, GREEN CHILIES - 25 GMS, TAMARIND - 1 LEMON SIZE BALL, SALT - HALF TSP, OIL - 3 TSP, ASAFOETIDA - SMALL PIECE, MUSTARD - HALF TSP.

METHOD:- SOAK TAMARIND IN HALF CUP WATER WITH SALT. SQUEEZE THE PULP OUT OF IT. PEEL AND CHOP THE GINGER INTO SMALL STICKS. CHOP CHILIES INTO STRANDS. HEAT OIL IN A PAN ADD MUSTARD AND ASAFOETIDA. WHEN THE MUSTARD SPLUTTERS ADD THE CHOPPED GINGER AND CHILIES. SAUTE FOR A MINUTE. POUR THE TAMARIND PULP. BRING TO BOIL. KEEP COVERED AND COOK TILL THICKENS. FINALLY ADD A TSP OF JAGGERY IF DESIRED. OTHERWISE SERVE HOT WITH HOT RICE OR IDLI, DOSAS. 

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 .