BREAD WITH SAFFRON MILK

BREAD WITH SAFFRON MILK

NEEDED:- BREAD 4 SLICES, MILK 250 ML, SAFRON - ONE PINCH (  4 STRANDS) , SUGAR - 1 TBLSPN

METHOD:- BOIL MILK WITH SAFFRON AND SUGAR. COOK TILL IT REDUCED INTO ONE TUMBLER. REMOVE FROM FIRE AND COOL IT. KEEP BREAD IN  BOWL AND POUR A LADDLE FULL OF SAFFRON MILK WHEN IT IS IN WARM STATE . FOR ADDITIONAL TASTE YOU CAN TOAST THE BREAD WITH GHEE OR BUTTER. 

LEMON PICKLE

LEMON PICKLE.:-

NEEDED:-

LEMON - 20 NOS.

TIL OIL ( GINGELLY ) -  100 ML.

RED CHILLI POWDER - 100 GM

SALT - 100 GM

MUSTARD - 1 TSP

ASAFOETIDA - 1 PINCH

METHOD:-

WASH AND DRY THE LEMONS IN A CLOTH. CUT INTO 8 PIECES AND REMOVE THE SEEDS. PUT IT IN A JAR WITH SALT. COVER IT WITH CLOTH & KEEP ASIDE FOR 2 DAYS. THEN SHAKE WELL ONCE IN A DAY . AFTER 4 DAYS KEEP THE JAR IN SUNLIGHT FOR 2 HOURS.

HEAT OIL IN A PAN. ADD MUSTARD AND ASAFOETIDA. OFF THE STOVE AND KEEP THE OIL FOR COOLING. AFTER COOLING ADD THE RED CHILLI POWDER ALONG WITH MARINATED LEMON &  SALT.  STIRR WELL AND PLACE IT IN SMALL JARS . USE IT AFTER 2 DAYS. IT WILL BE SERVED WITH CURD RICE OR CHAPPATHIS.

VELD GRAPE THUVAIYAL. ( PIRANTAI THUVAIYAL )

VELD GRAPE THUVAIYAL. ( PIRANTAI THUVAIYAL )

NEEDED:- VELD GRAPE - 8 PIECES, GRATED COCONUT - HALF CUP , RED CHILLI - 3 NOS, GREEN CHILLI -2 NOS, SMALL ONION - 6 NOS, TAMARIND - 1 POD, SALT - HALF TSP, OIL - 2 TSP, ASAFOETIDA - 1 PINCH. MUSTARD , ORID DHAL - HALF TSP EACH. 

METHOD :- CLEAN AND REMOVE THE SKIN AND NERVE PART FROM VELD GRAPE.SAUTE IT WITH ONE TSP OIL IN A KADAI FOR 2 MINUTES. THEN HEAT 1 TSP OIL IN ANOTHER KADAI ADD MUSTARD SEEDS AND ORID DHAL. WHEN THEY SPLUTTERS ADD RED CHILLIS AND HALVED GREEN CHILLIS. THEN ADD THE SMALL ONION, SALT, ASAFOETIDA AND TAMARIND. SAUTE WELL. FINALLY ADD THE SAUTE VELD GRAPE AND GRATED COCONUT. SAUTE FOR 2 MORE MINUTES . AFTER COOLING GROUND WELL.

SERVE IT WITH HOT IDLIS AND DOSAS. WITH RICE AND GHEE TOO. 

EGG VEG OMLETTEE

EGG VEG OMLETTEE

NEEDED:- EGG 2 NOS, CHOPPED VEGETABLES - 2 TBLSPN ( CARROT, BEANS, CAULIFLOWER, POTATO ) , GINGER GARLIC PASTE - HALF TSP, SALT - 1/4 TSP, PEPPER JEERA PWDR - 1/4 TSP, RED CHILLI PWDR - 1/4 TSP, MILK - 1 TBLSPN, FRIED CHANNA DHAL PWDR -HALF TBLSPN, CHOPPED TOMATO - 1 TBLSPN , CHOPPED ONION - 1 TBLSPN, CHOPPED GREEN CHILLI - 1 NO, CHOPPED CORRIANDER - 1 TSP, OIL - 2 TSP

METHOD.:- MIX MILK WITH FRIED CHANNA DHAL PWDR, ADD EGGS, SALT, GINGER GARLIC PASTE, PEPPER JEERA PWDR, CHILLI PWDR, BEAT WELL. THEN ADD THE CHOPPED VEGETABLES, ONION, TOMATO GREEN CHILLI AND CORIANDER. MIX WELL.

HEAT DOSA PAN AND SPREAD ONE TBLSPN FULL OF EGG MIX IN IT. SPREAD WELL.SPRAY OIL . WHEN COOKED ONE SIDE FLIP IT OVER AND COOK ANOTHER SIDE ALSO. 

SERVE HOT WITH SAUCE OR WITH RICE AND VATHAK KUZHAMBU OR SAMBAR. 

BITTERGOURD PITLAI

BITTERGOURD PITLAI:-

NEEDED:- BITTERGOURD - 200 GM, THUVAR DHAL -  1 TBLSPN, LOBIA - 1 TBLSPN, COCONUT - 2 INCH PIECE,  RED CHILLI - 5, ORID DHAL - 1 TSP, CHANNA DHAL - 1 TSP, DHANIYA - 2 TSP, JEERA - HALF TSP, PEPPERCORN - 10 NOS, SMALL ONION - 8 NOS, TOMATO - 1 NO, TAMARIND - 1 AMLA SIZE BALL, SALT -HALF TSP, OIL - 2 TSP, MUSTARD , ORID DHAL, JEERA - HALF TSP EACH, HING PWDR - 1 SPATULA, HALDI PWDR - 1 SPATULA, CURRY LEAVES - 1 ARK.

METHOD :- SLICE BITTERGOUR AND FRY IT IN ONE TSP OIL. ADD HALF CUP WATER AND PARABOIL IT. PUT THUVAR DHAL AND LOBIA IN A SEPERATE PLATE ADD HALF CUP WATER AND PRESSURE COOK IT FOR 3 WHISTLES. FRY RED CHILLI, ORID DHAL, CHANNA DHAL, DHANIYA, JEERA, PEPPER. POWDER IT WITH COCONUT. 

SOAK TAMARIND IN ONE CUP WATER SQUEEZE THE JUICE ADD SALT WITH IT. ADD THIS TO PARABOILED BITTERGOURD, ADD THE ONION AND TOMATO. COOK FOR SOME TIME. THEN ADD THE POWDERED MASALA. BRING TO BOIL THEN ADD THE COOKED LOBIA AND THUVAR DHAL. SEASON IT WITH MUSTARD, ORID DHAL AND JEERA. SPRINKLE PEPPER POWDER AND CURRY LEAVES. SERVE HOT WITH RICE AND PAPPAD. 

CHICKEN BIRIYANI :-

CHICKEN BIRIYANI :-

NEEDED:-

CHICKEN - 1/2 KG

BASMATI RICE - 3 CUPS.

BIG ONION - 4 NOS.

GINGER GARLIC PASTE - 2 TBLSPN

TOMATO - 2 NOS.

GREEN CHILLIES - 3 NOS

RED CHILLI POWDER - 2 TSP

DHANIYA POWDER - 1 TSP

TURMERIC POWDER - 1 PINCH

MINT AND CORIANDER LEAVES -    3 TBLSPN CHOPPED.

LEMON JUICE - 1/2 TBLSPN

CURD - 1/2 CUP

SALT - 2 TSP.

OIL - 4 TBLSPN

BAY LEAVES - 1

CINNAMON - 4 INCH

CLOVES - 4 NOS

CARDAMOM - 4 NOS

KALPASIPPOO - SMALL

METHOD :-

WASH AND DRAIN THE CHICKEN. WASH AND FRY THE BASMATI RICE AND KEEP ASIDE. HEAT OIL IN THE PRESSURE COOKER. ADD BAY LEAF, CINNAMON, CARDAMOM, CLOVES, KALPASIPPOO . ADD THE FINELY CHOPPED ONION AND SAUTE WELL. TO THAT ADD THE GINGER GARLIC PASTE. SAUTE TILL OIL SEPERATES. ADD THE CHICKEN AND SAUTE FOR SOMETIME. WITH THAT ADD HALF CHOPPED TOMATO, CURD, GREEN CHILLIES, RED CHILLI POWDER, DHANIYA POWDER AND TUMERIC POWDER,  ADD  HALF MINT AND CORIANDER LEAVES. POUR HALF TUMBLER WATER AND PRESSURE COOK FOR 2 WHISTLES.

AFTER COOLING OPEN THE LID ADD THE BASMATI RICE, REST TOMATOS,  MINT, CORIANDER LEAVES . ADD SALT AND 5 CUPS OF WATER ( ALREADY THERE IS ONE CUP OF WATER WITH CURD ) . STIRR WELL. AND KEEP FOR ONE WHISTLE. REMOVE FROM FIRE . AND ADD THE LEMON JUICE. STIRR AND SERVE HOT. WITH POTATO CHIPS, AUBERGINE GRAVY AND ONION RAITHA. AND BOILED EGG.

MILK BENI

MILK BENI :-

NEEDED :- BENI - 1 POCKET, MILK - 2 CUPS, SUGAR - 4 TSP. ( OR MILK MAID 1/4 CUP ) 

METHOD :- KEEP THE BENI IN A BOWL. WARM MILK ADD SUGAR. WHEN IT DISSOLVES ADD IT TO THE BENI. DONT OVERHEAT THE MILK. THEN THE TASTES WILL GO OFF. 

IF YOU ADD MILK MAID, ADD QUARTER CUP OF WATER WITH IT AND ADD IT TO THE BENI. MIX WELL AND SERVE. IN BOTH WAYS THE MILK SHOULD BE WARM. 

LOBIA MASALA

LOBIA MASALA:-

NEEDED:- LOBIA - 1 CUP, BIG ONION - 1 NO, TOMATO - 1 NO, GINGER GARLIC PASTE - 1 TSP, TURMERIC PWDR - 1 PINCH, CHILLI PWDR & DHANIYA PWDR - 3/4 SPN EACH, CORRINDER LEAVES - 1 TSP CHOPPED, SALT - HALF TSP, JEERA - 1/4 TSP, OIL - 2 TSP

METHOD :- SLIGHTLY FRY THE LOBIA IN A PAN. ADD ONE CUP WATER AND PRESSURE COOK FOR 5 WHISTLES. GROUND ONION AND TOMATO SEPERATELY. HEAT OIL IN A PAN ADD JEERA. THEN ADD ONION PASTE. SAUTE FOR 2 MINUTES. ADD THE GINGER GARLIC PASTE. SAUTE TILL BROWN. ADD TURMERIC, DHANIYA , CHILLI PWDR AND SALT. THEN ADD THE GROUND TOMATO. SAUTE TILL OIL SEPERATES. THEN ADD THE COOKED LOBIA WITH SOME WATER. MIX WELL. COOK FOR 5 MINUTES COVERED WITH A LID.  SPRINKLE DHANIYA LEAVES, ONION RINGS AND A LEMON RIND. SERVE HOT WITH GARAMO GARAM ROTIS, CHAPPATHIS, GULCHAS AND NAAN. 

PEPPER CHICKEN :-

PEPPER CHICKEN :-

NEEDED:-

CHICKEN WITH BONES( WITHOUT SKIN) - 1/2 KG

SMALL ONION - 20 NOS.(CHOPPED FINELY)

GREEN CHILLI - 2 NOS.

GINGER - 1 INCH PIECE

GARLIC - 2 PODS

RED CHILLI POWDER - 1/2 TSP

CORRIANDER POWDER - 1 TSP

PEPPER - 1/2 TBLSPN

JEERA - 1/4 TBLSPN

SOMPH - 1 TSP

OIL - 1 TBLSPN.

KALPASIPPUU - 1

BAY LEAF - 1

CLOVES - 2 NO

CARDAMOM - 1 NO.

METHOD :-

WASH THE CHICKEN WELL. KEEP ASIDE. HEAT THE OIN IN THE PAN ADD KALPASIPPUU., BAY LEAF., CLOVE AND CARDAMOM. ADD SMALL ONIONS SAUTE WELL. ADD THE CHICKEN AND SAUTE WELL. GRIND THE REST INGREDIENTS INTO A PASTE. ADD THIS TO CHICKEN AND SAUTE WELL. ADD LITTLE WATER. STIRR OCCASSIONALLY. COOK WELL IN SIM FOR 20 MINUTES OR TILL DONE. SERVE HOT WITH CHAPATHIS., DOSAS , PLAIN RICE., NAN., PHULKAS. AND ROTIS.

ITS GOOD FOR COLD AND COUGH TOO.

PURAN POLI/PARUPPU BOLI

POLI/BOLI

NEEDED:- MAIDA - 2 CUP, CHANNA DHAL - 1 CUP, SUGAR/JAGGERY - 1 CUP, HALDI PWDR - 1PINCH, CARDAMOM PWDR - 1 PINCH, TIL OIL - 100 ML, GHEE - 100 ML.

METHOD:- SEIVE MAIDA. ADD A PINCH OF HALDI. MIX WELL. ADD QUARTER CUP WATER LITTLE BY LITTLE. KNEAD WELL. MAKE IT A TIGHT DOUGH AND POUR THE TIL OIL. KEEP ASIDE 2 HOURS FOR MARINATION. 

COOK CHANNA DHAL IN A PRESSURE COOKER FOR 1WHISTLE. IT SHOULD BE PARABOILED. DONT OVER COOK. ADD JAGGERY OR SUGAR AND HEAT A LITTLE. REMOVE FROM FIRE GRIND WELL. 

MAKE SMALL BALLS IN MAIDA . MAKE THEM AS CUPS. PUT A TSP OF PURAN INSIDE IT.  CLOSE THE CUPS AND SPREAD LIKE A THICK CHAPPATHI. HEAT TAWA COOK THE BOLI BOTH SIDES WITH  GHEE. SERVE HOT. 

GOBI BAROTTA:-

GOBI BAROTTA:-

NEEDED:-

ATTA - 2 CUPS

SALT - 1/2 TSP

BUTTER/GHEE - 1 TBLSPN

WATER & OIL - NEEDED.

GOBI - 1 CUP ( CHOPPED)

ONION - 1 TBL SPN CHOPPED

RED CHILLI POWDER - 1/3 TSP

GARAM MASALA - 1/4 TSP

METHOD:-

MIX BUTTER/GHEE & SALT WITH ATTA. ADD NEEDED WATER AND KNEAD IT WELL. COVER IT WITH A WET CLOTH AND KEEP ASIDE.

ADD CHOPPED GOBI, ONION, RED CHILLI POWDER, GARAM MASALA POWDER.

DIVIDE THE DOUGH INTO 12 EQUAL PARTS. MAKE THEM LIKE CUPS AND FILL THE CUPS WITH ONE TSP OF GOBI MIX MASALA. ROLL THEM WITH FLOUR AND FRY THE BAROTTAS WITH GHEE OR OIL AND SERVE HOT WITH MOONG DHAL SUBJI.

RED CHILI CHUTNEY

RED CHILI CHUTNEY:-

NEEDED:- RED CHILLI - 10 NOS. BIG ONION - 1 NO, SMALL ONION - 6 NO, LARGE TOMATO - 1 NO, GARLIC - 1 NO, SALT -HALF TSP, OIL - 1 TBLSPN, ASAFOETIDA  PWDR - 1 PINCH, MUSTARD, ORID DHAL - 1 TSP EACH. 

METHOD :- PEEL AND CHOP ONIONS AND GARLIC. CHOP TOMATO. WITH RED CHILLIES ADD ONIONS, GARLIC, TOMATO, SALT. GROUND WELL. HEAT OIL IN A PAN ADD MUSTARD AND ORID DHAL. WHEN THEY SPLUTTERS ADD ASAFOETIDA AND POUR CHUTNEY TO IT. THEN SWITCH OFF THE GAS. MIX WELL AND SERVE IT WITH HOT IDLIS AND DOSAS. 

ALOO GOBI FRY.

ALOO GOBI FRY.

NEEDED:- ALOO - 1 NO, GOBI - HALF, OIL - 2 TSP, JEERA -HALF TSP, SALT - HALF TSP, CHILLI PWDR - 1 TSP. 

METHOD :- CUT ALOO AND GOBI LONGWISE. PUT THEM IN HOT SALTED WATER FOR 10 MINUTES. THEN DRAIN THE WATER. HEAT OIL IN A PAN ADD JEERA. WHEN IT SPLUTTERS ADD ALOO AND GOBI. SAUTE FOR 2 MINUTES. THEN ADD SALT AND CHILLI PWDR. MIX WELL. COVER IT WITH A LID AND KEEP COOKING FOR ANOTHER 5 MINUTES IN SIM MODE. REMOVE FROM HEAT AND SERVE IT WITH CURD RICE OR ROTI.

CABBAGE FRY

CABBAGE FRY

NEEDED:- CABBAGE - 200 GMS,CHILI PWDR - HALF TSP, SALT -1/4 TSP, OIL - 1 TSP,MUSTARD, ORID DHAL - HALF TSP

METHOD :- CHOP CABBAGE. HEAT OIL IN A PAN ADD MUSTARD AND ORID DHAL. WHEN THEY SPLUTTER ADD CABBAGE. SAUTE FOR 2 MINUTES. ADD SALT AND CHILI PWDR. COOK FOR 5 -8 MINUTES IN SIM. SERVE IT WITH CURD RICE OR CHAPPATHI. 

POTATO PODIMASS.

POTATO PODIMASS. 

NEEDED:- POTATO - 2 NOS. BIG ONION SMALL - 1 N0, GARLIC - 4 PODS, TOMATO SMALL - 1 NO. CHILLI PWDR - 1 TSP, DHANIYA PWDR - 1 TSP, TURMERIC - 1 PINCH, SALT - HALF TSP, OIL - 2 TSP, MUSTARD - 1 TSP, ORID DHAL - 1 TSP, SOMPH -HALF TSP.

METHOD :- BOIL PEEL & CUT THE POTATOES. PEEL AND CHOP ONION AND GARLIC. DICE TOMATO. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL AND SOMPH. WHEN THEY BECOME BROWN ADD CHOPPED ONION, GARLIC AND TOMATO. SAUTE WELL. ADD SALT, CHILI PWDR, DHANIYA PWDR, TURMERIC. MIX WELL AND ADD THE DICED POTATOS. IF YOU ADD ONE TABLESPN OIL THEN NO NEED OF ADD WATER. OTHERWISE ADD QUARTER CUP OF WATER TO IT AND COVER IT WITH A LID. COOK IN SIM FOR 5 MINUTES. WHEN THE WATER DRIES REMOVE FROM HEAT AND SERVE IT HOT WITH CURD RICE AND CHAPPATHIS. 

CHICKEN DRUMSTICKS CHOPS:-

CHICKEN DRUMSTICKS CHOPS:-

NEEDED:-

CHICKEN DRUMSTICKS - 2 NOS

RED CHILLI POWDER - 1 TBLSPNOR

REDCHILLIES - 10 NOS. ( GROUND TO PASTE)

SALT - 3/4 TSP

EGG - 1 NO ( OPTIONAL)

OIL - NEEDED

METHOD :-

WASH & ADD THE SALT AND CHILLI PASTE/POWDER TO THE CHICKEN. ADD 3 CUPS WATER AND COOK IN A MEDIUM FIRE. COOK TILL THE WATER EVAPORATES & THE CHICKEN BECOMES TENDER AND COVERED WITH MASALA. HEAT OIL IN A PAN FRY THE DRUMSTICKS AND SERVE HOT WITH BEETROOT RICE. ( IF DESIRED DIP THE DRUMSTICKS IN BEATEN EGG BEFORE FRYING).

CURRY LEAVES GRAVY

CURRY LEAVES GRAVY:-

NEEDED:- CURRY LEAVES - ONE BUNCH, RED CHILIS - 6 NOS, DHANIYA - 1 TBLSPN, JEERA, PEPPER , SOMPH - HALF TSP EACH. SMALL ONION - 15 NOS, GARLIC - 15 NOS. TAMARIND - 1 AMLA SIZE BALL, SALT - 1 TSP, TURMERIC - 1 PINCH. OIL - 2 TBLSPN, MUSTARD, ORID DHAL, FENUGREEK - HALF TSP, ASAFOETIDA - 1 SMALL PIECE.JAGGERY - HALF TSP.  

METHOD:- CLEAN AND WASH THE CURRY LEAVES. WITH A TSP OF OIL SAUTE RED CHILLIS, DHANIYA, JEERA, PEPPER, SOMPH. AFTER COOLING GROUND THAT WITH CURRY LEAVES WITH LITTLE WATER. SOAK TAMARIND IN ONE CUP OF WATER WITH SALT AND SQUEEZE THE PULP. ADD TURMERIC AND KEEP ASIDE. CLEAN THE ONIONS AND GARLICS. CHOP WELL. HEAT A KADAI WITH OIL. ADD MUSTARD, ORID DHAL, FENUGREEK, ASAFOETIDA. WHEN THEY SPLUTTERS ADD CHOPPED ONION AND GARLIC. SAUTE FOR 2 MINUTES THEN ADD THE GROUND MASALA. SAUTE FOR ANOTHER 2 MINUTES. POUR THE TAMARIND PULP. BRING TO BOIL. THEN COVER IT WITH A LID AND COOK IN A LOW FLAME. AFTER TEN MINUTES ADD LITTLE JAGGERY AND REMOVE FROM HEAT. SERVE HOT WITH PIPING RICE, PEPPER PAPPAD. 

BEETROOT KUSKA

BEETROOT KUSKA

NEEDED :- BEETROOT - 1 NO, RICE - 1 CUP, BIG ONION - 1 NO, TOMATO - 1 NO, GINGER GARLIC PASTE - 1 TSP, MOONG DHAL - 1 TBLSPN, OIL - 1 TBLSPN, BAY LEAF, CLOVE, CARDAMOM, CINNAMON - 1 NO EACH. SALT - 1 TSP. CURRY LEAVES - 1 ARK.

METHOD :- CHOP TOMATO, ONION AND BEETROOT FINELY. COOK RICE WITH 2 CUPS OF WATER. KEEP ASIDE. SOAK MOONG DHAL IN WATER FOR 10 MINUTES. HEAT OIL IN A PAN. ADD BAY LEAF, CLOVE CARDAMOM, CINNAMON, CURRY LEAVES. ADD CHOPPED ONION, SAUTE TILL IT BECOMES GLASSY. ADD GINGER GARLIC PASTE AND SAUTE TILL IT BECOMES BROWN. THEN ADD CHOPPED TOMATO AND BEETROOT. SAUTE FOR 1 MINUTE THEN ADD SOAKED MOONG DHAL . ADD HALF CUP WATER. COVER IT WITH A LID AND COOK FOR 10 MINUTES. THEN ADD SALT AND STIRR WELL. COOK TILL THE WATER ABSORBED BY MOONG DHAL. ADD THE COOKED RICE. MIX WELL. KEEP COVERD FOR 5 MINUTES. THEN SERVE IT WITH CHICKEN KURMA , CHIPS AND ONION RAITHA.  

BRINJAL/AUBERGINE/EGGPLANT TAMARIND GRAVY.

BRINJAL/AUBERGINE/EGGPLANT TAMARIND GRAVY.

NEEDED:- SMALL BRINJAL - 250 GMS. SMALL ONION - 10 NOS, GARLIC - 6 PODS, TOMATO - 1 NO, SALT - 2 TSP, TAMARIND - 1 LEMON SIZE BALL, SAMBAR POWDER - 2 TBLSPN, TURMERIC PWDR - 1 PINCH, OIL - 2 TBLSPN, MUSTARD, ORID DHAL, SOMPH, JEERA, FENUGREEK - HALF TSP EACH. ASAFOETIDA - 1 SMALL PIECE, CURRY LEAVES - 1 ARK.

METHOD :- WASH AND SLIT  THE BRINJAL AT THE UPPER SIDE AND LOWER SIDE. PEEL THE SMALL ONION AND GARLIC. DICE THE TOMATO. SOAK THE TAMARIND IN 3 CUPS OF WATER WITH SALT. SQUEEZE THE PUREE AND ADD THE TURMERIC PWDR AND SAMBAR PWDR. HEAT OIL IN A PAN ADD MUSTARD, ORID DHAL, SOMPH, JEERA, FENUGREEK AND ASAFOETIDA. WHEN THEY SPLUTTERS ADD CURRY LEAVES, SMALL ONION, GARLIC, TOMATO AND BRINJAL. SAUTE FOR 3 MINUTES. ADD THE TAMARIND PUREE AND BRING TO BOIL. SIMMER FOR 10 MINUTES COVERED WITH LID. ADD A PINCH OF SUGER OR JAGGERY BEFORE REMOVING FROM HEAT. SERVE HOT WITH PIPING HOT RICE, RIDGED GOURD KOOTU , CABBAGE PORIYAL & WITH PAPPADS.  

GUAR ( CLUSTER ) BEANS KOLA

GUAR ( CLUSTER ) BEANS KOLA:-

NEEDED:-

GUAR BEANS - 250 GMS., CHOPPED.

THUVAR DHAL - 1 CUP SOAKED.

ONION - 2 NOS PEELED ., CHOPPED.

RED CHILLIES - 5 NOS

SOMPH - 1 TSP

JEERA - 1/2 TSP

SALT - 1 TSP

CURRY LEAVES - 1 ARK.

COCONUT CRATED - 1 TBLSPN (OPTIONAL.)

MUSTARD - 1 TSP

ORID DHAL - 2 TSP

SOMPH 1/2 TSP

OIL - 100 GMS

METHOD :-

GRIND RED CHILLIES., SOMPH., JEERA., SALT .,COCONUT TOGETHER. GRIND THE THUVAR DHAL COARSLY. HEAT OIL IN A PAN ADD MUSTARD. WHEN IT SPLUTTERS ADD ORID DHAL & SOMPH. WHEN IT BECOMES BROWN ADD CURRY LEAVES ., ONION AND GUAR BEANS. SAUTE WELL FOR 5 MINUTES. ADD THE CHILLI MASALA AND SAUTE WELL. AFTER 5 MINUTES ADD THUVAR DHAL AND STIRR WELL. SIM THE STOVE AND COOK IT FOR 20 MINUTES. STIRR OCASSIONALY. SERVE HOT WITH SAMBAR RICE., RASAM ICE AND CURD RICE..

INIPPU IDIYAPPAM

INIPPU IDIYAPPAM.:-

NEEDED:-

IDIYAPPAM FLOUR - 2 CUPS (OR SOAK 2 CUPS OF IDDLIE RICE 2 HOURS AND DRAIN WELL.. GRIND IT INTO FINE POWDER AND SEIVE WELL. TAKE THIS FOR PREPARTION)

HOT WATER - 2 CUPS.

DESICATED COCONUT - 2 TBLSPN

SUGAR - 1/2 CUP

GHEE - 1 TBLSPN

CARDAMOM - 3 (POWDERED)

METHOD ;-

POUR HOT WATER INTO THE IDIYAPPAM FLOUR AND MIX WELL. MAKE IDIYAPPAMS IN THE IDDLIE COOKER . TAKE THE IDIYAPPAM IN A BOWL ADD COCONUT., GHEE., SUGAR AND CARDAMOM. MIX WELL AND SERVE.

ITS SERVED ALONG WITH MORNING TIFFINS OR WITH THALITHA IDIYAPPAM AND KATHIRIKKAY KOSAMALLI.

TOMATO THUVAIYAL :-

TOMATO THUVAIYAL :-

NEEDED :-

TOMATOS - 2 NOS

BIG ONION - 1 NO

RED CHILLIES - 3

MUSTARD - 1 TSP

URAD DAL - 1 TSP

ADAFOETIDA - 1 PINCH

CURRY LEAVES - 1 ARK

OIL - 2 TSP

SALT 1/2 TSP

HOW TO PREPARE :-

PEEL N WASH ONION .

CUT ONION N TOMATOES INTO PIECES.

HEAT OIL IN A TAWA ADD MUSTARD .

WHEN IT SPLUTTERS ADD URAD DAL .

WNEN IT BECOMES BROWN ADD ASAFOETIDA AND REDCHILLIES ..

ADD CURRY LEAVES AND ONION .

SAUTE WELL AND ADD TOMATOES ..

ADD SALT AND STIRR . COOK

STILL TOMATOS TENDER ( MAY BE 5 MINUTES ).

REMOVE FROM FIRE AND MAKE IT COOL.

GRIND WELL AND HAVE IT WITH DOSA OR IDDLIES...

BRINJAL FRY

BRINJAL FRY:-

NEEDED:- SMALL SIZE BRINJAL - 6 NOS, OIL - 1 TBLSPN, SALT - HALF TSP, CHILI PWDR - 1 TSP, MUSTARD, ORID DHAL, SOMPH - HALF TSP EACH.

METHOD:- WASH AND CUT BRINJAL LENGTHWISE. HEAT OIL IN A KADAI. ADD MUSTARD, ORID DHAL, SOMPH. WHEN THEY SPLUTTERS ADD THE SLICED BRINJAL. SAUTE FOR 5 MINUTES ADD SALT AND CHILI PWDR. COOK IN A MEDIUM FLAME FOR 10 MINUTES. REMOVE FROM FIRE. SERVE HOT WITH CURD RICE OR ROTI. 

PRAWN CHILLI.

PRAWN CHILLI.

NEEDED:- PRAWNS - 250 GMS ( DESHELLED & CLEANED). CHILI POWDER - 2 TSP, MAIDA + CORN FLOUR - 2 TBLSPNS, SALT - HALF TSP, GINGER GARLIC PASTE - 2 TSP, EGG - 1 NO, OIL - FOR FRYING

METHOD:- WASH THE PRAWNS. NO TRACES OF WATER SHOULD BE THERE. MIX MAIDA, CORN FLOUR CHILI PWDR, SALT TOGETHER. ADD GINGER GARLIC PASTE, EGG, FLOUR MIXTURE INTO PRAWNS. MIX WELL AND KEEP ASIDE FOR HALF AN HOUR. HEAT OIL IN A SHALLOW TAWA FRY THE PRAWNS TILL GOLDEN COLOUR. SERVE HOT WITH SLICED ONIONS AND SAUCE. 

SOOJI UPMA.:-

SOOJI UPMA.:-

NEEDED:-

SOOJI - 250 GMS.,

BIG ONION - 1 NO .( FINELY CHOPPED.)

GREEN CHILLY - 1 NO (HALVED. )

CARROT - 1 NO (CHOPPED.)

SALT - 1 TSP

MUSTARD - 1 TSP

URAD DHAL - 1 TSP

CHANNA DHAL - 1 TSP

CURRY LEAVES - 1 ARK

OIL - 50 ML.

WATER - 500 ML

CASHEWS AND GHEE IS OPTIONAL.

METHOD:-

FRY SOOJI IN A PAN FOR SOMETIME TO A LITTLE BROWN.

HEAT OIL IN A KADAI ADD MUSTARD., URAD DHAL.

AFTER IT SPLUTTERS ADD CHANNA DHAL..

WHEN THE DHALS BECOME BROWN ADD ONION ., CHILLY., CARROT AND CURRY LEAVES.

SAUTE FOR SOMETIME ADD SALT AND WATER .

BRING TO BOIL AND ADD THE FRIED SOOJI.

STIR WELL WITHOUT ANY LUMPS .

COVER FOR 2 MIN THEN OFF GAS.

SERVE HOT WITH THAKKALITH THIRAKKAL.

FRY CASHEWS IN GHEE AND DECORATE AT THE TOP .