BLACK CHANNA, BRINJAL KUZHAMBU

BLACK CHANNA, BRINJAL KUZHAMBU :-

NEEDED :- BLACK CHANNA - HALF CUP, BRINJAL - 2 NOS, SMALL ONION - 6, GARLIC - 2 PODS, TOMATO - 1, SAMBAR POWDER - 2 TSP, TURMERIC - 1 PINCH, TAMARIND - 1 AMLA SIZE BALL, SALT - 1 TSP,  TO BE GRIND :- SOMPH, JEERA , POPPY SEEDS - QUARTER TSP EACH, COCONUT - 2 INCH PIECE, FOR FRYING :- MUSTARD ORID DHAL, JEERA, FENUGREEK - HALF TSP EACH. CURRY LEAVES - 1 ARK, DHANIYA - FOR DECORATION. 

METHOD :- WASH AND SOAK CHANNA FOR 8 HOURS. ADD LITTLE SALT AND PRESSURE COOK FOR 3 WHISTLES. SOAK TAMARIND IN 2 CUPS OF WATER AND SQUEEZE THE PULP. ADD SALT AND SAMBAR PWDR INTO IT. CLEAN AND CUT THE BRINJAL, ONION, GARLIC, AND TOMATO.  GROUND COCONUT, POPPY SEEDS, SOMPH, JEERA WITH ONE POD OF GARLIC AND SHALLOT. 

POUR OIL IN A PAN ADD MUSTARD, ORID DHAL, JEERA, FENUGREEK. WHEN THEY SPLUTTERS ADD CURRY LEAVES, CHOPPED BRIJAL, ONION, GARLIC AND TOMATO. SAUTE FOR SOME TIME ADD THE TAMARIND PULP. WHEN IT BOILS ADD THE COOKED CHANNA. KEEP BOILING FOR 2 MINUTES THEN ADD THE GROUND MASALA. AFTER 2 MINUTES REMOVE FROM FIRE ADD THE CHOPPED DHANIYA LEAVES. SERVE HOT WITH PIPING RICE, IDLI, DOSA & CHAPPATHI.  BOTTLE GOURD THUVATTAL IS A BEST COMBO FOR THIS GRAVY. 

THUVAR DHAL CHUTNEY

THUVAR DHAL CHUTNEY:-

NEEDED :-

RED CHILLIES - 3 NOS.

THUVAR DHAL - 1 TBLSPN

RAW RICE - 2 TSP

FENUGREEK - 1/2 TSP

ASAFOETIDA - 1/10 INCH PIECE

BIG ONION - 1 NO

TOMATO - 1 NO

TAMARIND - 1 POD

SALT - 1 TSP

OIL - 2 TSP

MUSTARD- 1TSP

ORID DHAL - 1 TSP.

CURRY LEAVES - 1 ARK

METHOD :-

FRY REDCHILLIES., THUVAR DHAL., RAWRICE., ASAFOETIDA., AND FENUGREEK WITHOUT OIL IN A PAN. POWDER THEM. CHOP ONION AND TOMATO . SOAK TAMARIND IN 3 CUPS OF WATER AND TAKE THE PULP OUT OF IT AND ADD SALT. HEAT OIL IN A PAN ADD MUSTARD . WHEN IT SPLUTTERS ADD ORID DHAL. WHEN IT BECOMES BROWN ADD ONION., TOMATO AND CURRY LEAVES. SAUTE WELL ADD THE TAMARIND WATER WITH SALT AND ADD THE POWDERED MASALA. BRING TO BOIL. COOK FOR 10 MINUTES AND SERVE HOT WITH IDDLIES OR DOSAS..

THIS IS CHETTINADU SPECIAL..:))

CARROT SAMBAR

CARROT SAMBAR :-

NEEDED:-

CARROT - 250 GMS

SMALL ONION - 10 NOS

TOMATO - 1 NO

THUVAR DHAL - 1 CUP

SAMBAR POWDER - 1 TBLSPN

TURMERIC POWDER - 1 TSP

ASAFOETIDA - 1/10 INCH PIECE

TAMARIND - 1 AMLA SIZE BALL

SALT - 2 TSP

OIL - 1 TSP

MUSTARD SEEDS - 1 TSP

URAD DHAL - 1/2 TSP

JEERA - 1/2 TSP

CURRY LEAVES - 1 ARK

METHOD:-

PEEL . ,WASH AND SLICE CARROTS .,ONIONS AND TOMATO. WASH AND PLACE THE TUVAR DHAL IN A PRESSURE PAN . ADD CARROTS., ONIONS., TOMATO., TURMERIC POWDER., ASAFOETIDA AND 1 CUP WATER. COOK FOR 3 WHISTLES. THEN SIMMER FOR 3 MINUTES AND REMOVE FROM FIRE. TAKE TAMARIND PULP WITH 3 CUPS OF WATER AND ADD SALT AND SAMBAR POWDER. OPEN THE PAN SMASH THE DHALL AND CARROT SLIGHTLY WITH A LADDLE THEN ADD THE TAMARIND PULP. BRING TO BOIL FOR 5 MINUTES. THEN SAUTE THE MUSTARD., URAD DHAL., JEERA AND CURRY LEAVES IN OIL AND POUR THIS TO THE SAMBAR . SERVE HOT WITH PLAIN RICE OR DOSAS OR IDDLIES.

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 .

CLUSTER BEANS PACHADI.

CLUSTER BEANS PACHADI.

NEEDED:- CLUSTER BEANS - 200 GMS, THOOR DHAL - 50 GMS, BIG ONION - 1NO, TOMATO - 1 NO, OIL - 2 TSP, MUSTARD, ORID DHAL, JEERA - HALF TSP EACH, ASAFOETIDA - 1/4 INCH PIECE, TURMERIC PWDR - 1 PINCH, SAMBAR PWDR - 2 TSP, TAMARIND - 1 4 PODS, SALT - HALF TSP. CURRY LEAVES - 1 ARK.

METHOD :- CLEAN AND CUT THE CLUSTER BEANS IN TO SMALL PIECES. CHOP THE ONION AND TOMATO. PARABOIL THE THOOR DHAL IN COOKER FOR ONE WHISTLE. HEAT OIL IN A PAN ADD MUSTARD, ORID DHAL, AND JEERA. WHEN THEY SPLUTTERS ADD ASAFOETIDA, CURRY LEAVES, CHOPPED ONION, CLUSTER BEANS AND TOMATO. SAUTE FOR 2 MINUTES. SOAK AND SQUEEZE TAMARIND IN ONE CUP WATER WITH SALT. POUR THIS PULP IN THE CLUSTER BEANS. ADD TURMERIC PWDR AND SAMBAR PWDR. BRING TO BOIL. COVER IT WITH A LID AND COOK FOR 10 MINUTES. ADD THE PARABOILED THOOR DHAL AND COOK FOR 2 MORE MINUTES. REMOVE FROM FIRE AND SERVE HOT WITH RICE.  

CHANNA GRAVY.

CHANNA GRAVY.

NEEDED:- BLACK CHANNA - 1 CUP , BIG ONION - 1 NO, TOMATO - 1 N, GARLIC - 5 PODS, GINGER - 1 INCH PIECE, TURMERIC PWDR - 1 PINCH, RED CHILI PWDR - 1 TSP, DHANIYA PWDR - 1 TSP, SALT - HALF TSP. OIL - 2 TSP. CINAMON, CARDAMOM, CLOVE - 1 NO EACH. 

METHOD :- SOAK CHANNA FOR 10 HOURS. PRESSURE COOK FOR THREE WHISTLES. GROUND GARLIC AND GINGER COARSLY. CHOP TOMATO AND BIG ONION. HEAT OIL IN A PAN ADD CINAMON, CARDAMOM, CLOVE. THEN ADD THE CHOPPED ONION FRY TILL IT BECOMES GLASSY. ADD GINGER GARLIC PASTE. SAUTE TILL IT BECOMES BROWN. ADD TOMATO SAUTE FOR A MINUTE ADD THE TUMERIC, DHANIYA, CHILI PWDRS. ADD SALT AND SAUTE TILL THE OIL SEPERATES AT THE SIDES. ADD THE COOKED CHANNA. ADD HALF CUP WATER AND BRING TO BOIL. THEN SIMMER IT AND COVER IT WITH A LID. COOK FOR 5 MINUTES AND SERVE HOT WITH CHAPPATHI, ROTI, RICE. YOU CAN DECORATE IT WITH CHOPPED ONION AND CORIANDER. 

CHICKEN SOUP.

CHICKEN SOUP.

NEEDED:-

CHICKEN STOCK WITH SOME CHICKEN PIECES. - 3 CUP

TO GRIND:-

SMALL ONION - 10 NOS

JEERA - 1 TSP

POPPY SEEDS - 1 TSP

SALT - 1/2 TSP.

PEPPER POWDER - 1/4 TSP,

METHOD :-

GROUND SMALL ONION, JEERA, AND POPPY SEEDS WITH LITTLE WATER INTO A PASTE. ADD THIS THO THE BOILING CHICKEN STOCK AND ADD SALT.  COOK FOR 2 MINUTES AND REMOVE FROM FIRE. SPRAY PEPPER POWDER AND SERVE HOT WITH PAPADS.

CHAYOTE MOONG DAL KOOTU

CHAYOTE MOONG DAL KOOTU:-

NEEDDED:-

CHAYOTE - 1 NO

MOONG DAL - 1/2 CUP

SMALL ONION - 6 NOS.

GREEN CHILLIE - 1 NO. SLIT OPEN

JEERA - 1/2 TSP

ORID DHAL - 1/2 TSP

GHEE - 1 TSP

CURRY LEAVES - 1 ARK

SALT - 1/3 TSP

METHOD:-

PEEL WASH , REMOVE THE SEED AND DICE THE CHAYOTE. PUT MOONG DAL, CHAYOTE, CHOPPED ONION, JEERA, GREEN CHILLIE  IN A PAN AND POUR  ENOUGH WATER TO IMMERSE IT. PRESSURE COOK FOR 1 OR 2 WHISTLE. REMOVE FROM FIRE AND AFTER COOLING OPEN THE LID AND ADD SALT AND CURRY LEAVES WITH GHEE.

ANOTHER METHOD, HEAT GHEE IN A LADLE .ADD ORID DHAL AND JEERA. WHEN IT SPLUTTERS ADD CURRY LEAVES. POUR THE SEASONING TO THE KOOTU AND STIRR WELL. SERVE HOT. WITH GHEE RICE OR VATHAK KULAMBU RICE. OR WITH CHAPPATHIS.

MAIDA APPAM

MAIDA APPAM.

NEEDED:- MAIDA - 1 CUP, RAVA + ATTA - 1 TSP EACH, JAGGERY - 1/4 CUP, CARDAMOM PWDR - 1 PINCH, OIL - FOR FRYING

METHOD :- MIX MAIDA, RAVA , ATTA WITH JAGGERY. ADD A PINCH OF SALT AND CARDAMOM PWDR. POUR 1/2 CUP WATER AND MIX WELL WITHOUT FORMING LUMPS. KEEP ASIDE FOR2 MINUTES. HEAT OIL AND POUR ONE FULL LADLE OF BATTER INTO IT. WHEN IT EMERGES TURN AROUND AND DEEP FRY. SERVE HOT.

TOASTED BREAD WITH VEG KURMA

TOASTED BREAD WITH VEG KURMA. 

NEEDED:- BREAD SLICES - 4 NOS, GHEE - 1/2 TBLSPN.

FOR KURMA :- MIXED VEGETABLES - 1 CUP ( CARROT, BEANS, CAULIFLOWER, PEAS,POTATO ) , ONION - 1 NO, TOMATO - 1 NO, COCONUT - 2 INCH PIECE, GREEN CHILIES- 4 NOS, FRIED CHANNA DHAL - 2 TSP, SOMPH - 1 TSP, JEERA - HALF TSP, PEPPER CORN -6 NOS, POPPY SEEDS - 1/4 TSP, GINGER - ONE INCH PIECE, GARLIC - 2 PODS, OIL - 1 TBLSPN, BAY LEAF, CINNAMON, CARDAMOM,CLOVES -EACH 2 NOS.

METHOD :- CLEAN AND CHOP ONION AND TOMATO. CLEAN AND CUT ALL THE VEGGIES INTO ONE INCH PIECES. GROUND GRATED COCONUT WITH GREEN CHILIES, CHANNA DHAL, SOMPH, JEERA, PEPPERCORN, GINGER, GARLIC, POPPY SEEDS, ONE CARDAMOM AND CLOVE. 

HEAT OIL IN A PAN ADD BAY LEAF, ONE CINNAMON, CARDAMOM AND CLOVE. ADD CHOPPED ONION AND TOMATO. SAUTE WELL. ADD ALL THE VEGGIES. SAUTE FOR ONE MINUTE. ADD THE GROUND MASALA. SAUTE FOR HALF MINUTE AND ADD 2 CUPS OF WATER WITH SALT. BRING TO BOIL. WHEN BOILING SIMMER THE GAS AND COVER IT WITH LID. COOK FOR ANOTHER 5 MINUTES. REMOVE FROM HEAT AND SERVE HOT WITH TOASTED BREAD. 

FOR TOASTING THE BREAD.:- SPREAD THE GHEE ON BOTH SIDES OF THE BREAD SLICES. TOAST IT MEDIUM FLAME IN A TAWA. SERVE IT WITH VEG KURMA. 

DHAL FRY.

DHAL FRY.

NEEDED:- THOOR DHAL - 1 CUP, BIG ONION - 1 NO, TOMATO - 1 NO, GREEN CHILI - 2 NO, RED CHILI - 1 NO, GINGER GARLIC PASTE - 2 TSP, SALT - HALF TSP, CHILI PWDR - HALF TSP, GARAM MASALA - 1/4 TSP, TURMERIC - ONE PINCH. OIL/GHEE - 1TBLSPN, JEERA - HALF TSP, METHI LEAVES/KASURI METHI - 1 TSP, CORIANDER LEAVES - 1 TSP CHOPPED.

METHOD :- WASH AND PRESSURE COOK THOOR DHAL WITH ONE CUP WATER. CHOP BIG ONION AND TOMATO. HEAT OIL/GHEE IN A PAN. ADD JEERA WHEN IT MURMURS ADD THE SPLITED RED CHILI, CHOPPED ONION AND SLITED GREEN CHILI. SAUTE TILL THE ONION BECOMES GLASSY. ADD THE GINGER GARLIC PASTE AND SAUTE WELL. ADD THE TURMERIC, SALT,RED CHILI PWDR,GARAM MASALA PWDR. MIX WELL AND ADD CHOPPED TOMATO.WHEN THE OIL SEPERATES AT THE SIDE ADD THE COOKED DHAL. BRING TO BOIL. SPRINKLE KASURI METHI AND CHOPPED CORIANDER. SWITCH OFF THE GAS , MIX WELL AND SERVE HOT WITH RICE,METHI BAROTTA, RUMALI ROTI, NAN, PARATHA. 

BITTERGOURD CHIPS

BITTERGOURD CHIPS. 

NEEDED:- BITTERGOURD - 250 GMS, SALT - 1 PINCH, CHILI PWDR - 1 PINCH. OIL -FOR FRYING ( 50 - 100 GMS)

METHOD :- SLICE THE BITTERGOURD AND REMOVE THE SEEDS. ADD SALT AND CHILI PWDR. MIX WELL AND KEEP ASIDE FOR 2 MINUTES.HEAT OIL IN A PAN PUT THE BITTERGOURD SLICES AND DEEP FRY TILL IT BECOMES GOLDEN BROWN. REMOVE FROM FIRE AND SERVE IT WITH SAMBAR RICE OR CURD RICE. 

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.