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...

VENGKAAYAM THAKKALITH THIRAKKAL..:-

VENGKAAYAM THAKKALITH THIRAKKAL..:-
NEEDED :-
BIG ONION - 2 NOS (FINELY CHOPPED.)
TOMATOES - 4 NOS ( FINELY CHOPPED)
RED CHILLI POWDER - 2 TSP.
SALT - 1 TSP.
OIL - 1 TBL SPN
MUSTARD - 1 TSP
URAD DHAL - TSP.
CURRY LEAVES - 1 ARK.

METHOD :-
HEAT OIL IN A PAN . ADD MUSTARD WHEN IT SPLUTTERS ADD URAD DHAL.
WHEN IT BROWNS ADD ONION ., TOMATO.., AND CURRY LEAVES...
SAUTE WELL.
ADD RED CHILLI POWDER AND SALT .
SAUTE WELL AND ADD ONE CUP WATER .
BRING TO BOIL THEN SIMMER FOR 10 MIN.
REMOVE FROM FIRE AND SERVE HOT WITH VELLAIP PANIYAARAM., CHAPATHI ., IDDLIE OR DOSAI. OR UPMAS..

VENKAYAK KOSE..:-

VENKAYAK KOSE..:-
NEEDED:-
BIG ONION - 2 NOS
TOMATO - 1 NO
SMALL POTATO - 1 NO

FOR GRINDING :-
RED CHILLIES - 6 NOS.
CRATED COCONUT - 1 CUP
SOMPH - 1 TSP
JEERA - 1 TSP
PEPPER - 5 NOS.
FRIED GRAM - 1 TBLSPN
GARLIC - 2 PODS
SMALL ONION - 2 NOS.

OIL - 1/2 TBLSPN.
MUSTARD - 1 TSP
URAD DHAL - 1 TSP
CLOVE - 1 NO
CURRY LEAVES - 1 ARK
SALT - 1 TSP.

METHOD :-

WASH AND PEEL AND CUT ONION ., TOMATO AND POTATO INTO THIN STICKS..
GRIND ALL THE INGREDIENTS.

HEAT OIL IN A KADAI ADD MUSTARD WHEN IT SPLUTTERS ADD URAD DHAL. WHEN IT BECOMES BROWN ADD CLOVE AND CURRY LEAVES..

ADD ONIONS., TOMATO., AND POTATO AND SAUTE WELL.
ADD THE MASALA AND STIRR WELL..

WHEN OIL SEPARATES AT THE SIDE ADD 3 TUMBLERS OF WATER AND SALT.
BRING TO BOIL AND COOK FOR 7 MIN .

REMOVE FROM FIRE SERVE OT WITH IDDLIES OR DOSAS.
ITS A CHETTINADU SPL SIDE DISH FOR TIFFINS.

ILANDOSAI:-

ILANDOSAI:-
NEEDED :-
IDDLIE RICE - 2 CUPS
URAD DAL - 1/2 CUP
FENUGREEK - 1 TSP
SALT - 1 TSP..

PREPARATION :-
WASH N SOAK RICE ., URAD DAL N FENUGREEK.
AFTER 2 HOURS GRIND WELL AND ADD SALT AMD MIX WELL
KEEP ASIDE FOR FERMENTATION.. ( 8 HOURS)
RUB THE DOSA NON STICK PAN WITH AN OIL CLOTH AND SPREAD THE BATTER ..
MAKE THIN SHEETS OF DOSA WITHOUT OIL.. ITS SOFT AND CALLED ILANDOSAI..
HAVE IT WITH TOMATO CHUTNEY N KARIVEPPILAI KOTHUMALLI THUVAIYAL..

PEAS MASALA:-

PEAS MASALA:-
NEEDED:-
DRIED PEAS - 1 CUP
BIG ONION - 1 NO (CHOPPED)
TOMATO - 1 NO ( CHOPPED)
GARLIC - 4 PODS ( OPTIONAL)
RED CHILLI POWDER - 1 TSP
CORRIANDER POWDER - 1 TSP
GARAM MASALA POWDER - 1/4 TSP
TURMERIC POWDER - 1 PINCH
SALT - 1/2 TSP
MUSTARD - 1 TSP
URAD DHAL - 1 TSP
SOMPH - 1 /4 TSP
BAY LEAVES - 1
KALPASIP PUU - 1
CINNAMON - 1 INCH PIECE
OIL - 5 ML

METHOD :-
SOAK DRIED PEAS FOR 8 HOURS. DRAIN THE WATER AND COOK IT IN A PRESSURE COOKER FOR 3 ., 4 WHISTLES. HEAT OIL IN A PAN ADD MUSTARD . WHEN IT SPLUTTERS ADD URAD DHAL., AND SOMPH. WHEN THEY BECOME BROWN ADD BAY LEAF., CINNAMON., AND KAL PASIPPUU . THEN ADD ONION., TOMATO. , GARLIC AND SAUTE WELL. ADD CHILLI PWDR., CORRIANDER PWDR., TURMERIC PWDR AND GARAM MASLA. WITH SALT. LAST ADD THE COOKED PEAS AND STIRR WELL. COOK FOR 5 MINUTES TILL IT MINGLES WITH MASALA.. TAKE IT OUT AND SERVE IT WITH CURD RICE OR CHAPPATHIS.