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.