Dec
31
Pal (Milk) Puri
Worried about excess puri after meal ?
You can use them to prepare milk puri which can be consumed immediately and it is liked by everyone.
Ingredients:
Puri - 5 nos (slice into small pieces) 1 Glass of Boiled Milk (100 ml) 5 Table Spoons of Sugar Preparation:
In a bowl add sugar with boiled milk (Milk should be hot). Mix it well. Dip puri slices with milk. Leave it for 2 minutes. Serve Sweet Puri.
You can use them to prepare milk puri which can be consumed immediately and it is liked by everyone.
Ingredients:
Puri - 5 nos (slice into small pieces) 1 Glass of Boiled Milk (100 ml) 5 Table Spoons of Sugar Preparation:
In a bowl add sugar with boiled milk (Milk should be hot). Mix it well. Dip puri slices with milk. Leave it for 2 minutes. Serve Sweet Puri.
Feb
10
Kathirikai Poriyal / Brinjal Poriyal
Ingredients:
10 Brinjal 1 Onion (cut into lengthwise, thin in size) 3 Green chillies (chopped) 1 Tomato (chopped) Few curry leaves A pinch turmeric powder 1 tsp Sambar powder (milakai podi) 4-5 tps Oil 1/4 tps Mustard seeds 1/4 tsp Urad dal 1/4 tsp Channa dal
Preparation:
Heat oil in a kadai and season with mustard seeds, urad dal and channa dal Then fry onions, curry leaves and green chillies.
10 Brinjal 1 Onion (cut into lengthwise, thin in size) 3 Green chillies (chopped) 1 Tomato (chopped) Few curry leaves A pinch turmeric powder 1 tsp Sambar powder (milakai podi) 4-5 tps Oil 1/4 tps Mustard seeds 1/4 tsp Urad dal 1/4 tsp Channa dal
Preparation:
Heat oil in a kadai and season with mustard seeds, urad dal and channa dal Then fry onions, curry leaves and green chillies.
Feb
7
Tomato Ridge Gourd Curry (Thakkali Peerkangai Kuzhambu)
Ingredients:
1 Medium size ridge gourd 3 Medium size tomato 10-12 Small onion (chopped) 1 tsp Coriander seeds 1 tsp Cumin seeds 1 Sting curry leaves 2 Green chillies 2 Red chillies 2 tsp Oil 1/4 tsp Mustard seeds
Preparation:
Peel the skin of ridge gourd and cut into small pieces, and also cut the tomato's Meanwhile crush the coriander and cumin seeds, keep it aside Heat oil in a pan, add mustard seeds when it pops up add onion, curry leaves, green chillies, red chillies and fry it for somet
1 Medium size ridge gourd 3 Medium size tomato 10-12 Small onion (chopped) 1 tsp Coriander seeds 1 tsp Cumin seeds 1 Sting curry leaves 2 Green chillies 2 Red chillies 2 tsp Oil 1/4 tsp Mustard seeds
Preparation:
Peel the skin of ridge gourd and cut into small pieces, and also cut the tomato's Meanwhile crush the coriander and cumin seeds, keep it aside Heat oil in a pan, add mustard seeds when it pops up add onion, curry leaves, green chillies, red chillies and fry it for somet
Feb
2
Home Made Bajji
Ingredients:
1 Cup raw rice (Pacharisi) 1/2 Cup gram flour (Kadalamavu) 1/4 Cup idly batter 10 Red chillies 2 tsp of jeera (Seerakam) 1 sting curry leaves A pinch hing powder (Perungayam) Salt as per the requirment 1 Raw banana Oil to fry
Preparation:
Soak raw rice up to 2 hours. Drain the water and keep aside In a mixer grinder add soaked rice, red chillies, jeera and curry leaves.
1 Cup raw rice (Pacharisi) 1/2 Cup gram flour (Kadalamavu) 1/4 Cup idly batter 10 Red chillies 2 tsp of jeera (Seerakam) 1 sting curry leaves A pinch hing powder (Perungayam) Salt as per the requirment 1 Raw banana Oil to fry
Preparation:
Soak raw rice up to 2 hours. Drain the water and keep aside In a mixer grinder add soaked rice, red chillies, jeera and curry leaves.
Feb
1
Kollu Paruppu Podi (Kollu Podi)
Ingredients:
1 Cup of Horse gram (Kollu Paruppu) 10-12 Sambar onion (Chopped) 1 tsp of Cumin seeds 1 tsp of Coriander seeds 5 Green chilies (chopped lengthwise) Few curry leaves 3 tsp of Oil Salt as per the requirement
Preparation:
Pressure cook the horse gram with 4 cups of water for 7-8 whistles (the lentil should be cooked well) After the full release of the vapor, drain water fully (You can use this water to prepare Kollu Rasam) Meanwhile, crush cumin seeds and coriander seeds coarsely In
1 Cup of Horse gram (Kollu Paruppu) 10-12 Sambar onion (Chopped) 1 tsp of Cumin seeds 1 tsp of Coriander seeds 5 Green chilies (chopped lengthwise) Few curry leaves 3 tsp of Oil Salt as per the requirement
Preparation:
Pressure cook the horse gram with 4 cups of water for 7-8 whistles (the lentil should be cooked well) After the full release of the vapor, drain water fully (You can use this water to prepare Kollu Rasam) Meanwhile, crush cumin seeds and coriander seeds coarsely In
Nov
15
Tomato Chutney
Ingredients:
Tomato 3 (medium size) 1/2 Cup sambar onion (remove the skin and keep it in full size) 3-4 Red chilies Few curry leaves 1 tsp Coriander seeds 3 tsp Grated coconut 2-3 tsp Oil 1/2 tsp Mustard seeds 1/2 tsp Urad dal Salt as per the requirement Preparation:
Heat Oil in a pan. Add coriander seeds, red chilies and onion. Fry it for 2 minutes in medium flame Then add tomatoes, fry till it becomes soft Once it cools off, grind all the fried items with grated coconut, salt in blender.
Tomato 3 (medium size) 1/2 Cup sambar onion (remove the skin and keep it in full size) 3-4 Red chilies Few curry leaves 1 tsp Coriander seeds 3 tsp Grated coconut 2-3 tsp Oil 1/2 tsp Mustard seeds 1/2 tsp Urad dal Salt as per the requirement Preparation:
Heat Oil in a pan. Add coriander seeds, red chilies and onion. Fry it for 2 minutes in medium flame Then add tomatoes, fry till it becomes soft Once it cools off, grind all the fried items with grated coconut, salt in blender.
Oct
27
Tomato Sandhagai
Ingredients:
Plain sandhagai - 1 cup 2 Tomatos (medium size) 10-15 Sambar onion (chopped) 4-5 Garlic (chopped) 4-5 Red chillies 1/4 tsp Mustard seeds 1/4 tsp Bengal gram dal 1/4 tsp Urad dal 1/4 tsp Turmeric powder Few Curry leaves 2 tsp Oil Few curry leaves Salt as per the requirement
Preparation:
Add tomato's to hot water and boil it for 5 minutes Then remove the skin from tomato.
Plain sandhagai - 1 cup 2 Tomatos (medium size) 10-15 Sambar onion (chopped) 4-5 Garlic (chopped) 4-5 Red chillies 1/4 tsp Mustard seeds 1/4 tsp Bengal gram dal 1/4 tsp Urad dal 1/4 tsp Turmeric powder Few Curry leaves 2 tsp Oil Few curry leaves Salt as per the requirement
Preparation:
Add tomato's to hot water and boil it for 5 minutes Then remove the skin from tomato.
Oct
27
Lemon Sandhagai
Ingredients:
Plain sandhagai - 1 cup 1 Lemon (medium size) 10-15 Sambar onion (chopped) 4-5 Garlic (chopped) 4-5 Red chillies 1/4 tsp Mustard seeds 1/4 tsp Bengal gram dal 1/4 tsp Urad dal 1/4 tsp Turmeric powder Few Curry leaves 2 tsp Oil Few curry leaves Salt as per the requirement
Preparation:
Squeeze out the lemon juice Fry mustard seeds, urad dal, bengal gram dal in 2 tsp of oil Once fried, add chopped onions, garlic pieces, red chillies and few curry leaves, fry it for a minute.
Plain sandhagai - 1 cup 1 Lemon (medium size) 10-15 Sambar onion (chopped) 4-5 Garlic (chopped) 4-5 Red chillies 1/4 tsp Mustard seeds 1/4 tsp Bengal gram dal 1/4 tsp Urad dal 1/4 tsp Turmeric powder Few Curry leaves 2 tsp Oil Few curry leaves Salt as per the requirement
Preparation:
Squeeze out the lemon juice Fry mustard seeds, urad dal, bengal gram dal in 2 tsp of oil Once fried, add chopped onions, garlic pieces, red chillies and few curry leaves, fry it for a minute.
Oct
22
Kodhumai Kachayam (Wheat Kachayam)
Ingredients:
1 Cup of Wheat 3 Bananas 5-6 Peeled Cardamom Pods 1 Cup of Jaggery Powder Oil for Deep Frying
Preparation:
Add some amount of water with wheat and make it thick paste.
1 Cup of Wheat 3 Bananas 5-6 Peeled Cardamom Pods 1 Cup of Jaggery Powder Oil for Deep Frying
Preparation:
Add some amount of water with wheat and make it thick paste.
Oct
19
Venthaya Sadham (Fenugreek Rice)
Ingredients:
1 Cup Rice 3 tsp Fenugreek seeds 15-20 Sambar Onion (remove the skin and keep it in full size) 1 Tomato (chopped) 4-5 Garlic 1 tsp Chilly powder Red Chilly - 2 nos 1/4 tsp Mustard seeds 1/4 tsp Turmeric powder Few Curry leaves 4-5 tsp oil 1 tsp Cumin seeds (seeragam) 3 cups of water Salt as per the requirement For Grinding:
1/4 Coconut (medium size) -Grated Cardamom 1 nos Clove 2 nos 4 small Cinnamon stick 1/4 tsp Caraway (sommbu)
Preparation:
Wash 1 Cup of rice in water.
1 Cup Rice 3 tsp Fenugreek seeds 15-20 Sambar Onion (remove the skin and keep it in full size) 1 Tomato (chopped) 4-5 Garlic 1 tsp Chilly powder Red Chilly - 2 nos 1/4 tsp Mustard seeds 1/4 tsp Turmeric powder Few Curry leaves 4-5 tsp oil 1 tsp Cumin seeds (seeragam) 3 cups of water Salt as per the requirement For Grinding:
1/4 Coconut (medium size) -Grated Cardamom 1 nos Clove 2 nos 4 small Cinnamon stick 1/4 tsp Caraway (sommbu)
Preparation:
Wash 1 Cup of rice in water.
Oct
14
Kathirikai Puli Kuzhambu (Brinjal (Eggplant) Tamarind Curry)
Ingredients:
6-8 Brinjal (small size) 50 grams Sambar onion (chopped) 10-12 Garlic (chopped)
A lemon size tamarind 1 tsp Chilly powder (Millagai podi) 1/2 tsp Mustard seeds 1/2 tsp Bengal gram dal 1/2 tsp Urad dal Few curry leaves 5 tsp Oil Salt as per the requirement
Preparation:
Soak the tamarind upto 15 minutes.
6-8 Brinjal (small size) 50 grams Sambar onion (chopped) 10-12 Garlic (chopped)
A lemon size tamarind 1 tsp Chilly powder (Millagai podi) 1/2 tsp Mustard seeds 1/2 tsp Bengal gram dal 1/2 tsp Urad dal Few curry leaves 5 tsp Oil Salt as per the requirement
Preparation:
Soak the tamarind upto 15 minutes.
Oct
12
Carrot Beans Poriyal
Ingredients:
3 Carrots (cut into small pieces) 100 gram Beans (cut into small pieces) 10 Sambar onion (chopped) 2 tsp of oil 2 tsp Grated coconut 1/4 tsp Mustard seeds 1/2 tsp Bengal gram 1/2 tsp urad dal 4 Green chillies (chopped lengthwise) Few curry leaves Salt as per the requirement
Preparation:
Fry mustard seeds, urad dal, bengal gram dal in 2 tsp of oil Once fried, add chopped onions, green chillies & few curry leaves, fry it for a minute.
3 Carrots (cut into small pieces) 100 gram Beans (cut into small pieces) 10 Sambar onion (chopped) 2 tsp of oil 2 tsp Grated coconut 1/4 tsp Mustard seeds 1/2 tsp Bengal gram 1/2 tsp urad dal 4 Green chillies (chopped lengthwise) Few curry leaves Salt as per the requirement
Preparation:
Fry mustard seeds, urad dal, bengal gram dal in 2 tsp of oil Once fried, add chopped onions, green chillies & few curry leaves, fry it for a minute.
Oct
12
Pasi Payaru Masiyal (Mashed Green Gram Gravy)
Ingredients:
1/2 Cup whole green gram dal (Pasi Payaru) 10-12 Sambar onion (chopped) 3 Cloves garlic 1 tsp of Cumin seeds 1 tsp of Coriander seeds 3-4 Green chillies (chopped lengthwise) 1/4 tsp of mustard seeds Few curry leaves 3 tsp of Oil A pinch turmeric powder Salt as per the requirement
Preparation:
Pressure cook the whole green gram with garlic, a pinch of turmeric powder (with 2 cups of water) for 5-6 whistles (the lentil should be cooked well) After the full release of the vapor, dra
1/2 Cup whole green gram dal (Pasi Payaru) 10-12 Sambar onion (chopped) 3 Cloves garlic 1 tsp of Cumin seeds 1 tsp of Coriander seeds 3-4 Green chillies (chopped lengthwise) 1/4 tsp of mustard seeds Few curry leaves 3 tsp of Oil A pinch turmeric powder Salt as per the requirement
Preparation:
Pressure cook the whole green gram with garlic, a pinch of turmeric powder (with 2 cups of water) for 5-6 whistles (the lentil should be cooked well) After the full release of the vapor, dra
Oct
7
Kollu Paruppu Masiyal (Horse Gram Gravy)
Ingredients:
1 Cup of Horse gram (Kollu Paruppu) 10-12 Sambar onion (Chopped) 1 tsp of Cumin seeds 1 tsp of Coriander seeds 5 green chilies (chopped lengthwise) 1/4 tsp of mustard seeds Few Curry Leaves 3 tsp of Oil Salt as per the requirement
Preparation:
Pressure cook the horse gram with 4 cups of water for 7-8 whistles (the lentil should be cooked well) After the full release of the vapor, drain half amount of water (You can use this water to prepare Kollu Rasam) Meanwhile, crush cumin see
1 Cup of Horse gram (Kollu Paruppu) 10-12 Sambar onion (Chopped) 1 tsp of Cumin seeds 1 tsp of Coriander seeds 5 green chilies (chopped lengthwise) 1/4 tsp of mustard seeds Few Curry Leaves 3 tsp of Oil Salt as per the requirement
Preparation:
Pressure cook the horse gram with 4 cups of water for 7-8 whistles (the lentil should be cooked well) After the full release of the vapor, drain half amount of water (You can use this water to prepare Kollu Rasam) Meanwhile, crush cumin see
Oct
4
Chow Chow Poriyal
Ingredients:
2 Chow Chow 10 small onion chopped 2 tsp of oil 2 tsp grated coconut 1/4 tsp mustard seeds 1/2 tsp bengal gram dal 1/2 tsp urad dal 1 tsp chilly powder (milagai podi) 1 red chilly Few curry leaves Salt as per the requirement
Preparation:
Peel the skin and remove the inner white nut of chow chow.
2 Chow Chow 10 small onion chopped 2 tsp of oil 2 tsp grated coconut 1/4 tsp mustard seeds 1/2 tsp bengal gram dal 1/2 tsp urad dal 1 tsp chilly powder (milagai podi) 1 red chilly Few curry leaves Salt as per the requirement
Preparation:
Peel the skin and remove the inner white nut of chow chow.
Sep
30
Home made Santhagai / Sandhagai / Sevai / Idiyappam
This is a
traditional dish in Kongu Nadu. This is also called as Sevai or
Idiappam in many places. It was started in early days, that this dish
was treated as a special food item for a newly married couple in Kongu
Nadu and still it is been followed by many people in this region. Many
feels it is harder to make but it is really a simple dish out of which
you can prepare many varieties and serve them better.
Usually this is prepared with minimum of 2 to 3 varieties.
Usually this is prepared with minimum of 2 to 3 varieties.
Sep
30
Sweet Coconut Milk (Thengai Paal)
Ingredients:
1 big size coconut (grated) 200 grams of sugar 1/4 tsp of cardamom powder Half glass of boiled milk (optional) Preparation:
Grind fresh grated coconut with little water. Strain through a strainer.
1 big size coconut (grated) 200 grams of sugar 1/4 tsp of cardamom powder Half glass of boiled milk (optional) Preparation:
Grind fresh grated coconut with little water. Strain through a strainer.
Sep
25
Rava Kichadi
Ingredients:
White Rava - 2 Cups Onion - 1 (chopped lengthwise) Green chilli - 5 (chopped) Garlic - 2 (finely chopped) Ginger - 1 small piece (finely chopped) Carrot - 1 Nos (cut into small pieces) Tomato - 1 Nos (Chopped finely) Peas - 1/2 cup Few curry leaves Few coriander leaves Cinnamon - 1 nos Cloves - 2 nos Cardamom - 2 nos Cashew nuts - 10 nos Ghee - 4 tsp Mustard seeds - 1/4 tsp Oil - 3 tsp Turmeric powder - a pinch Water - 5 cups Salt as per your requirement
Preparation:
Heat 1 tab
White Rava - 2 Cups Onion - 1 (chopped lengthwise) Green chilli - 5 (chopped) Garlic - 2 (finely chopped) Ginger - 1 small piece (finely chopped) Carrot - 1 Nos (cut into small pieces) Tomato - 1 Nos (Chopped finely) Peas - 1/2 cup Few curry leaves Few coriander leaves Cinnamon - 1 nos Cloves - 2 nos Cardamom - 2 nos Cashew nuts - 10 nos Ghee - 4 tsp Mustard seeds - 1/4 tsp Oil - 3 tsp Turmeric powder - a pinch Water - 5 cups Salt as per your requirement
Preparation:
Heat 1 tab
Sep
19
Kara Paniyaram / Kuzhi Paniyaram
Ingredients:
1 Cup of idly rice 1/4 Cup of urad dal 1 Table spoon of fenugreek seeds Salt as per the requirment 1 Big size Onion (chopped finely) 4-5 Red Chillies (chopped) 1 Table spoon of broken cumin seeds (jeera) Curry leaves - 1 string Few coriander leaves Battering:
Place urad dal and fenugreek in a cup and soak them in the water for about 4 to 5 hours Similarly soak rice separately in the water for the same duration After the due time, filter the water and grind the rice to make a smoo
1 Cup of idly rice 1/4 Cup of urad dal 1 Table spoon of fenugreek seeds Salt as per the requirment 1 Big size Onion (chopped finely) 4-5 Red Chillies (chopped) 1 Table spoon of broken cumin seeds (jeera) Curry leaves - 1 string Few coriander leaves Battering:
Place urad dal and fenugreek in a cup and soak them in the water for about 4 to 5 hours Similarly soak rice separately in the water for the same duration After the due time, filter the water and grind the rice to make a smoo
Sep
16
Pal (Milk) Payasam
Ingredients:
1 1/2 Litre milk 1 Cup of brown rice (broken) 2 Cups of sugar 1/4 Table spoon of cardamom powder 10-12 Cashew nuts (toasted in ghee) 10-12 Raisins (toasted in ghee)
Preparation:
Boil the milk in a medium flame Wash the rice, add it to the boiled milk, cook under medium flame till rice is done. Add 2 cups of sugar Cook for 20-30 minutes with frequent stirring. If the payasam is thicken, add cardamom powder, raisins & cashew nuts.
1 1/2 Litre milk 1 Cup of brown rice (broken) 2 Cups of sugar 1/4 Table spoon of cardamom powder 10-12 Cashew nuts (toasted in ghee) 10-12 Raisins (toasted in ghee)
Preparation:
Boil the milk in a medium flame Wash the rice, add it to the boiled milk, cook under medium flame till rice is done. Add 2 cups of sugar Cook for 20-30 minutes with frequent stirring. If the payasam is thicken, add cardamom powder, raisins & cashew nuts.
Sep
14
Medhu Vadai / Ulunthu Vadai (Vada)
Ingredients:
2 Cups of Urad dal 2 Table spoon of raw rice (Pacharisi) 2 Table spoon of toovar dal 4-5 Green chillies 1 Cup of small onion (chopped) A small piece of Ginger Pepper (Broken) Few curry leaves Few coriander leaves 1/4 Table spoon of cumin seeds (Jeera) Salt as per taste Oil for deep frying
Preparation:
Soak urad dal, raw rice & toovar dal for 2-3 hours (The purpose of raw rice & toovar dal is the vada will become crispy) After the due time, filter the water and grind the urad dal,
2 Cups of Urad dal 2 Table spoon of raw rice (Pacharisi) 2 Table spoon of toovar dal 4-5 Green chillies 1 Cup of small onion (chopped) A small piece of Ginger Pepper (Broken) Few curry leaves Few coriander leaves 1/4 Table spoon of cumin seeds (Jeera) Salt as per taste Oil for deep frying
Preparation:
Soak urad dal, raw rice & toovar dal for 2-3 hours (The purpose of raw rice & toovar dal is the vada will become crispy) After the due time, filter the water and grind the urad dal,
Sep
10
Suraikai Poriyal (Bottle Guard Fry)
Ingredients:
1 small size bottle guard (suraikai) 1 Red chilly 25 Grams small onions (chopped) 1 Table spoon chilly powder (milagai podi) 2 Table Spoon grated coconut 1/2 Table spoon urad dal 1/2 Table spoon bengal gram 1/2 Table spoon mustard seeds Few curry leaves 2-3 table spoon of oil Salt as per the requirement Preparation:
Peel the skin and inner white nut of Suraikai.
1 small size bottle guard (suraikai) 1 Red chilly 25 Grams small onions (chopped) 1 Table spoon chilly powder (milagai podi) 2 Table Spoon grated coconut 1/2 Table spoon urad dal 1/2 Table spoon bengal gram 1/2 Table spoon mustard seeds Few curry leaves 2-3 table spoon of oil Salt as per the requirement Preparation:
Peel the skin and inner white nut of Suraikai.
Sep
10
Vinayagar (Ganesh ) Chathurthi Special - Spicy (Kara) Kozhukattai
Ingredients:
1 Cup of Rice 3 Cups of Water 1 medium size coconut (Grated ) 4 to 5 Green Chillies 1 table spoon of Channa Dhal for seasoning 1 table Spoon of Urud Dhal for seasoning 7-8 Curry Leaves for seasoning 1/2 table spoon of cumin (Jeera) - (semi-broken) Few coriander leavers chopped 1/4 Cup of Sambar Onion ( chopped ) 2-3 table spoon of oil Salt as per the requirement 2 Red Chillis ( Optional ) Preparation:GrindingKeep rice in a cup and soak them in the water for about 4 to 5 hours Af
1 Cup of Rice 3 Cups of Water 1 medium size coconut (Grated ) 4 to 5 Green Chillies 1 table spoon of Channa Dhal for seasoning 1 table Spoon of Urud Dhal for seasoning 7-8 Curry Leaves for seasoning 1/2 table spoon of cumin (Jeera) - (semi-broken) Few coriander leavers chopped 1/4 Cup of Sambar Onion ( chopped ) 2-3 table spoon of oil Salt as per the requirement 2 Red Chillis ( Optional ) Preparation:GrindingKeep rice in a cup and soak them in the water for about 4 to 5 hours Af
Sep
9
Tomato Pickle / Thakkali orukaai
Ingredients:
1 kg grams of mixed tomatoes (50% fruit and 50% semi-fruit) 100gms of Chilli powder 1 tea spoon of turmeric powder 2 tea spoons of mustard (kadugu) seeds 1 tea spoon of asafoetida (perungayam) powder 1 tea spoon fenugreek (venthayam) seeds 3 tea spoons of tamarind extract 100mg of tea spoons of gingelly oil 100 to 150 grams of Salt (as per your taste requirements)
Preparation:
Chop all the tomatoes in equal sizes ( not too small or too big).
1 kg grams of mixed tomatoes (50% fruit and 50% semi-fruit) 100gms of Chilli powder 1 tea spoon of turmeric powder 2 tea spoons of mustard (kadugu) seeds 1 tea spoon of asafoetida (perungayam) powder 1 tea spoon fenugreek (venthayam) seeds 3 tea spoons of tamarind extract 100mg of tea spoons of gingelly oil 100 to 150 grams of Salt (as per your taste requirements)
Preparation:
Chop all the tomatoes in equal sizes ( not too small or too big).
Apr
7
Thatta Payir with Suraikai (Sorakkai) Kuzhambu (Red Chori Bean with Bottle Gourd Curry)
Ingredients:
1/2 Cup of Red Chori Bean (Thatta Payir) 1/4 Piece of Bottle Gourd (Suraikai) (Small Pieces) 1 1/2 Table Spoon of Sambar Powder (Milaku Podi) 1/2 Table Spoon of Mustard Seeds 10-15 Curry Leaves 3 Table Spoon Oil 10 Nos of Small Onion (Chopped) Water as per the requirement Salt as per the requirement Preparation:
In a pressure cooker add Red Chori Bean with 4 cups of water. Boil it until soft.
1/2 Cup of Red Chori Bean (Thatta Payir) 1/4 Piece of Bottle Gourd (Suraikai) (Small Pieces) 1 1/2 Table Spoon of Sambar Powder (Milaku Podi) 1/2 Table Spoon of Mustard Seeds 10-15 Curry Leaves 3 Table Spoon Oil 10 Nos of Small Onion (Chopped) Water as per the requirement Salt as per the requirement Preparation:
In a pressure cooker add Red Chori Bean with 4 cups of water. Boil it until soft.
Nov
8
Ragi Pakoda
Ingredients:
1 Cup of Ragi Flour
1 Cup of Chopped Small Onion
5-6 Chopped Green Chillies
Few Chopped Curry Leaves
Salt as per the requirementOil to Fry
Preparation:
Mix ragi flour, chopped onions, green chillies, curry leaves, salt & water in a bowl together to obtain a solid state mixture. This mixture should not be too much solid but it should be little less drier than the chapathi or poori batter.
1 Cup of Ragi Flour
1 Cup of Chopped Small Onion
5-6 Chopped Green Chillies
Few Chopped Curry Leaves
Salt as per the requirementOil to Fry
Preparation:
Mix ragi flour, chopped onions, green chillies, curry leaves, salt & water in a bowl together to obtain a solid state mixture. This mixture should not be too much solid but it should be little less drier than the chapathi or poori batter.
Oct
9
Rava Kesari
Ingredients:
1 Cup of White Rava 1 1/2 to 2 Cups of Sugar 5-6 Peeled Cardamom Pods (Powder)
15-20 Cashew Nuts
15-20 Raisins
3/4 Cup of Ghee
A Pinch of Kesari Food Color 1/2 Cup of Milk (boiled)
3 Cups of Water
Preparation:
Heat 1 table spoon of ghee in a thick bottomed wide pan, fry the cashew nuts and raisins in a low flame till it turns golden brown color and keep them aside.
1 Cup of White Rava 1 1/2 to 2 Cups of Sugar 5-6 Peeled Cardamom Pods (Powder)
15-20 Cashew Nuts
15-20 Raisins
3/4 Cup of Ghee
A Pinch of Kesari Food Color 1/2 Cup of Milk (boiled)
3 Cups of Water
Preparation:
Heat 1 table spoon of ghee in a thick bottomed wide pan, fry the cashew nuts and raisins in a low flame till it turns golden brown color and keep them aside.
Oct
9
Rava Pazha Kachayam
Ingredients:
1 Cup of White Rava 3 Bananas 3/4 Cup of Maidha 5-6 Peeled Cardamom Pods
1 Cup of Sugar
Oil for Deep Frying
Preparation:
Add small amount of water with rava and make it thick paste. Allow to soak for 1 hour In a mixer grinder add sugar & cardamom pods, grind it to make fine powder
In a bowl, add bananas (mashed) , maidha, rava paste, sugar cardamom powder Mix them with the help of our hand.
1 Cup of White Rava 3 Bananas 3/4 Cup of Maidha 5-6 Peeled Cardamom Pods
1 Cup of Sugar
Oil for Deep Frying
Preparation:
Add small amount of water with rava and make it thick paste. Allow to soak for 1 hour In a mixer grinder add sugar & cardamom pods, grind it to make fine powder
In a bowl, add bananas (mashed) , maidha, rava paste, sugar cardamom powder Mix them with the help of our hand.
Sep
29
Vendakkai Poriyal (Okra/Ladiesfinger Poriyal)
Ingredients:
1/4 Kg Ladiesfinger (Vendakkai)3 Red Chillies25 Grams Small Onions (Chopped)1 Table Spoon Chilly Powder or Masala Powder (what we called as Millagu Podi in tamil)3 Table Spoon Grated Cconut
1/2 Table Spoon Urad Dal1/2 Table Spoon Bengal Gram
1/2 Table Spoon Mustard Seed
Few Curry LeavesSalt as per the requirement
Oil
Preparation:
Cut the ladiesfinger (okra) into small piecesHeat the 3 table spoon of oil in a pan, when its become hot, add mustard seeds, urad dal, bengal gram d
1/4 Kg Ladiesfinger (Vendakkai)3 Red Chillies25 Grams Small Onions (Chopped)1 Table Spoon Chilly Powder or Masala Powder (what we called as Millagu Podi in tamil)3 Table Spoon Grated Cconut
1/2 Table Spoon Urad Dal1/2 Table Spoon Bengal Gram
1/2 Table Spoon Mustard Seed
Few Curry LeavesSalt as per the requirement
Oil
Preparation:
Cut the ladiesfinger (okra) into small piecesHeat the 3 table spoon of oil in a pan, when its become hot, add mustard seeds, urad dal, bengal gram d
Sep
24
Carrot-Egg Poriyal (Carrot Poriyal)
Ingredients:
3 Carrots (Scarped)
2 Eggs
3 Green Chillies1/4 Cup Small Onions (Chopped)
1/2 Table Spoon Urad Dal1/2 Table Spoon Bengal Gram
1/2 Table Spoon Mustard Seed
Few Curry LeavesSalt as per the requirement
Oil
Preparation:
Heat the 3 table spoon of oil in a pan, when its become hot, add mustard seeds, urad dal, bengal gram dal
Once the contents are fried, add chopped onions, green chilles & few curry leaves, fry it for a minute.
3 Carrots (Scarped)
2 Eggs
3 Green Chillies1/4 Cup Small Onions (Chopped)
1/2 Table Spoon Urad Dal1/2 Table Spoon Bengal Gram
1/2 Table Spoon Mustard Seed
Few Curry LeavesSalt as per the requirement
Oil
Preparation:
Heat the 3 table spoon of oil in a pan, when its become hot, add mustard seeds, urad dal, bengal gram dal
Once the contents are fried, add chopped onions, green chilles & few curry leaves, fry it for a minute.
Sep
14
Beetroot Chuttny / Chutny / Chutney / Chuttney
Ingredients:
2 Beetroots (Medium Size)1/4 Grated Coconut
6-7 Red Chillies1 Table Spoon of Tamarind Pulp
Few Curry LeavesSalt as per the requirement
Oil
Preparation:
Peel the beetroot and scrape them or cut them into small piecesHeat the 2 table spoon of oil in a pan, when its become hot, fry the scraped beetroot, red chillies, few curry leaves in a medium fire. Fry it upto 15 minutes.
2 Beetroots (Medium Size)1/4 Grated Coconut
6-7 Red Chillies1 Table Spoon of Tamarind Pulp
Few Curry LeavesSalt as per the requirement
Oil
Preparation:
Peel the beetroot and scrape them or cut them into small piecesHeat the 2 table spoon of oil in a pan, when its become hot, fry the scraped beetroot, red chillies, few curry leaves in a medium fire. Fry it upto 15 minutes.
Sep
10
Vendakkai Puli Kolambu (Okra/Ladiesfinger Curry)
Ingredients:
250 Grams Ladiesfinger (Vendakkai)A Lemon Size Tamarind1/4 Grated Coconut
50 Grams of Small Onion
25 Grams Garlic
2 Green Chillies
1 Table Spoon of Bengal Gram
1 Table Spoon of Urad Dal1 Table Spoon of Methi Seeds (Venthayam)1 Table Spoon of Coriander Seeds (Dhaniya)1/2 Table Spoon of Cumin Seeds (Zeera)4-5 Red Chillies
Mustard SeedsFew Curry LeavesFew Coriander Leaves
OilWater as per the requirement
Salt as per the requirement
Preparation:
Soak the tamarind upto 10 minut
250 Grams Ladiesfinger (Vendakkai)A Lemon Size Tamarind1/4 Grated Coconut
50 Grams of Small Onion
25 Grams Garlic
2 Green Chillies
1 Table Spoon of Bengal Gram
1 Table Spoon of Urad Dal1 Table Spoon of Methi Seeds (Venthayam)1 Table Spoon of Coriander Seeds (Dhaniya)1/2 Table Spoon of Cumin Seeds (Zeera)4-5 Red Chillies
Mustard SeedsFew Curry LeavesFew Coriander Leaves
OilWater as per the requirement
Salt as per the requirement
Preparation:
Soak the tamarind upto 10 minut
Sep
8
Paruppu Vadai / Crispy Vadai (Kadalai Paruppu Vadai)
Ingredients:
2 Cups of Bengal Gram (Kadalai Paruppu or Vadai Paruppu) 2 Table Spoon of Raw Rice (Pacharisi)
1 Cup of Chopped Small Onion
1/2 Lemon Size Ginger
5-6 Green Chillies (Chopped)
Few Curry Leaves (Chopped)
1 Cup of Coriander Leaves (Chopped)
Salt as per the requirement
Preparation:
Soak bengal gram & raw rice for 1-1/2 hours (The purpose of raw rice is the vada will become so crispy)
After the due time, filter the water and grind the bengal gram, raw rice & ginger coarsely wit
2 Cups of Bengal Gram (Kadalai Paruppu or Vadai Paruppu) 2 Table Spoon of Raw Rice (Pacharisi)
1 Cup of Chopped Small Onion
1/2 Lemon Size Ginger
5-6 Green Chillies (Chopped)
Few Curry Leaves (Chopped)
1 Cup of Coriander Leaves (Chopped)
Salt as per the requirement
Preparation:
Soak bengal gram & raw rice for 1-1/2 hours (The purpose of raw rice is the vada will become so crispy)
After the due time, filter the water and grind the bengal gram, raw rice & ginger coarsely wit
Sep
8
Mor Kuzhambu / Kolambu (Butter milk Gravy)
Ingredients:
2 Cups of Buttermilk (Pulitha Mor)
1 Table Spoon Thuvar dal 1/4 Cup Small Onion
1 Table Spoon Coriander seeds (Dhania)
1/2 Table Spoon Cumin Seeds (Zeera) 1/4 Table Spoon Pepper Seeds 1/4 Grated Coconut 4-5 Red Chillies 2 Green Chillies
Few Curry Leaves Coriander Leaves
Turmeric Powder
3 table spoon oil Garlic & Ginger Paste
Mustard Seeds Vegetables like White Pumpkin (Poosanikai), Bottle gourd, Brinjal (Optional)
Water as per the requirement
Salt as per the requirement
P
2 Cups of Buttermilk (Pulitha Mor)
1 Table Spoon Thuvar dal 1/4 Cup Small Onion
1 Table Spoon Coriander seeds (Dhania)
1/2 Table Spoon Cumin Seeds (Zeera) 1/4 Table Spoon Pepper Seeds 1/4 Grated Coconut 4-5 Red Chillies 2 Green Chillies
Few Curry Leaves Coriander Leaves
Turmeric Powder
3 table spoon oil Garlic & Ginger Paste
Mustard Seeds Vegetables like White Pumpkin (Poosanikai), Bottle gourd, Brinjal (Optional)
Water as per the requirement
Salt as per the requirement
P
Sep
8
Pavakkai Puli kuzhambu (Bitter Gourd Tamarind Curry)
Ingredients:
1 Bitter gourd
50 Grams small onion (chopped) 10-12 Garlic (chopped)
A lemon size tamarind 1 Table spoon chilly powder (Millagai podi) 1 Spoon jaggery (or sugar)
1/2 Table spoon mustard seeds 1/2 Table spoon bengal gram dal 1/2 Table spoon urad dal Few curry leaves Few coriander leaves 5 Table spoon oil Water as per the requirement
Salt as per the requirement
Preparation:
Soak the tamarind upto 15 minutes.
1 Bitter gourd
50 Grams small onion (chopped) 10-12 Garlic (chopped)
A lemon size tamarind 1 Table spoon chilly powder (Millagai podi) 1 Spoon jaggery (or sugar)
1/2 Table spoon mustard seeds 1/2 Table spoon bengal gram dal 1/2 Table spoon urad dal Few curry leaves Few coriander leaves 5 Table spoon oil Water as per the requirement
Salt as per the requirement
Preparation:
Soak the tamarind upto 15 minutes.
Sep
7
Venn Pongal
Ingredients:
1 Cup Raw Rice (Pacharisi) 1/4 Cup Moong Dal (Pasi Parrupu) 3 Green chillies - cut into pieces 1 Table Spoon of Cumin Seeds (Zeera) (semi powder) 1 Table spoon Pepper Corns (semi powder) 3 Table Spoon of Oil 5 Table Spoon of Gee 25 Grams Cashew Nut 3 Cups of Water 1 Cup of Milk Few Curry Leaves Few Coriander Leaves Salt as per the requirement Preparation:
Soak raw rice for 15 minutes Clean raw rice and moong dal and keep aside Heat 1/4 table spoon of gee, once it becomes hot, fry
1 Cup Raw Rice (Pacharisi) 1/4 Cup Moong Dal (Pasi Parrupu) 3 Green chillies - cut into pieces 1 Table Spoon of Cumin Seeds (Zeera) (semi powder) 1 Table spoon Pepper Corns (semi powder) 3 Table Spoon of Oil 5 Table Spoon of Gee 25 Grams Cashew Nut 3 Cups of Water 1 Cup of Milk Few Curry Leaves Few Coriander Leaves Salt as per the requirement Preparation:
Soak raw rice for 15 minutes Clean raw rice and moong dal and keep aside Heat 1/4 table spoon of gee, once it becomes hot, fry
Sep
3
Ragi Dosa / Dhosai / Dosai (Finger Millet Dosa )
Ingredients:
1 Cup of Finger Millet Flour (Ragi)1/4 Cup of Urad Dal1/4 Cup of Rice (Idly Rice) 2 Table Spoon of Fenugreek (Methi Seeds)
3 Cups of WaterSalt as per the requirement
Preparation:
Place urad dal and fenugreek in a cup and soak them in the water for about 4 to 5 hoursSimilarly Soak rice separately in the water for the same duration
After the due time, filter the water and grind the rice to make a smooth rice pastesimilarly grind the urad dal/fenugreek to make a smooth pastePlace
1 Cup of Finger Millet Flour (Ragi)1/4 Cup of Urad Dal1/4 Cup of Rice (Idly Rice) 2 Table Spoon of Fenugreek (Methi Seeds)
3 Cups of WaterSalt as per the requirement
Preparation:
Place urad dal and fenugreek in a cup and soak them in the water for about 4 to 5 hoursSimilarly Soak rice separately in the water for the same duration
After the due time, filter the water and grind the rice to make a smooth rice pastesimilarly grind the urad dal/fenugreek to make a smooth pastePlace
Sep
3
Kambu Dosa / Dhosai / Dosai (Pearl Millet Dosa)
Ingredients:
1 Cup of Cleaned Kambu (Pearl Millet)100 Grams of Small Onion
1/4 Cup of Urad Dal1/4 Cup of Rice (Idly Rice) 2 Table Spoon of Fenugreek (Methi Seeds)
3 Cups of Water1 Table Spoon of Cumin Seeds (Zeera)Few Curry Leaves
Salt as per the requirement
Preparation:
Place urad dal and fenugreek in a cup and soak them in the water for about 4 to 5 hoursSimilarly soak rice & kambu (Pearl millet) separately in the water for the same duration
After the due time, filter the water and grin
1 Cup of Cleaned Kambu (Pearl Millet)100 Grams of Small Onion
1/4 Cup of Urad Dal1/4 Cup of Rice (Idly Rice) 2 Table Spoon of Fenugreek (Methi Seeds)
3 Cups of Water1 Table Spoon of Cumin Seeds (Zeera)Few Curry Leaves
Salt as per the requirement
Preparation:
Place urad dal and fenugreek in a cup and soak them in the water for about 4 to 5 hoursSimilarly soak rice & kambu (Pearl millet) separately in the water for the same duration
After the due time, filter the water and grin
Sep
2
Idly Upma
Ingredients:
4-5 idlies25 grams small onion (Chinna vengayam)
3 Green chillies - cut into pieces
1/2 table spoon of mustard seeds10-15 Curry LeavesOil1/2 table spoon of urad daal1/2 table spoon Bengal Gram (Kadalai paruppu)Salt as per the requirement
Preparation:
Smash idlies into small pieces.Heat the oil in a pan, once it becomes hot, fry in the order of mustard seeds, urad daal, bengal gram.
4-5 idlies25 grams small onion (Chinna vengayam)
3 Green chillies - cut into pieces
1/2 table spoon of mustard seeds10-15 Curry LeavesOil1/2 table spoon of urad daal1/2 table spoon Bengal Gram (Kadalai paruppu)Salt as per the requirement
Preparation:
Smash idlies into small pieces.Heat the oil in a pan, once it becomes hot, fry in the order of mustard seeds, urad daal, bengal gram.
Aug
21
Bonda (Rice Bonda / Kara Bonda)
Ingredients:
1 Cup of Rice
1/4 Cup of Urad Dallsmall onions 1/4 kg (Finely chopped)10 green chilles1 table spoon of Cumin Seeds (Zeera)10-15 Curry Leaves3 Cups of Water1/4 litre oil (to fry)
Salt as per the requirement
Preparation:
Place Urad dal in a cup and soak them in the water for about 4 to 5 hoursSimilarly Soak rice separately in the water for the same duration
After the due time, filter the water and grind the rice to make a smooth rice paste (This paste should be thicker than idly
1 Cup of Rice
1/4 Cup of Urad Dallsmall onions 1/4 kg (Finely chopped)10 green chilles1 table spoon of Cumin Seeds (Zeera)10-15 Curry Leaves3 Cups of Water1/4 litre oil (to fry)
Salt as per the requirement
Preparation:
Place Urad dal in a cup and soak them in the water for about 4 to 5 hoursSimilarly Soak rice separately in the water for the same duration
After the due time, filter the water and grind the rice to make a smooth rice paste (This paste should be thicker than idly
Aug
21
Onion Chuttny / Chutny / Chutney / Chuttney (Vengaya Chuttny)
Ingredients:
2 onions 2 Table Opoon Bengal Gram (Kadalai paruppu) 4 red chillies 1 Table spoon of Tamarind Pulp
7-8 Curry Leaves Salt as per the requirement
2 Table Spoon Oil
Preparation:
Heat the 2 table spoon of oil in a pan, when its becomes hot, fry the chopped onions (which was cut into lengthwise), 2 table spoon Bengal Gram (Kadalai paruppu), curry leaves, dry red chillies .
2 onions 2 Table Opoon Bengal Gram (Kadalai paruppu) 4 red chillies 1 Table spoon of Tamarind Pulp
7-8 Curry Leaves Salt as per the requirement
2 Table Spoon Oil
Preparation:
Heat the 2 table spoon of oil in a pan, when its becomes hot, fry the chopped onions (which was cut into lengthwise), 2 table spoon Bengal Gram (Kadalai paruppu), curry leaves, dry red chillies .
Aug
21
Crispy Dosa
Ingredients:
1 Cup of Rice
1/4 Cup of Urad Dal2 table spoon of fenugreek 3 Cups of Water
Salt as per the requirement2 table spoon of oil
Preparation:
Place Urad dal and fenugreek in a cup and soak them in the water for about 4 to 5 hoursSimilarly Soak rice separately in the water for the same duration
After the due time, filter the water and grind the rice to make a smooth rice pasteSimilarly grind the Urad dal/fenugreek to make a smooth paste
After grinding, mix both the pastes together
1 Cup of Rice
1/4 Cup of Urad Dal2 table spoon of fenugreek 3 Cups of Water
Salt as per the requirement2 table spoon of oil
Preparation:
Place Urad dal and fenugreek in a cup and soak them in the water for about 4 to 5 hoursSimilarly Soak rice separately in the water for the same duration
After the due time, filter the water and grind the rice to make a smooth rice pasteSimilarly grind the Urad dal/fenugreek to make a smooth paste
After grinding, mix both the pastes together
Aug
21
Red Coconut Chuttny / Chutny / Chutney / Chuttney
Ingredients:
1/2 coconut (grated) 3 red chillies 50 gms of fried gram a piece of garlic (5 gms)
1/2 table spoon of mustard seeds
1/2 table spoon of urad daal 7-8 curry leaves Salt as per the requirement
2 table spoon oil
Preparation:
Grind the grated coconut with fried gram, 3 red chillies, garlic pieces added with required amount of salt. Grind till it becomes a paste.
1/2 coconut (grated) 3 red chillies 50 gms of fried gram a piece of garlic (5 gms)
1/2 table spoon of mustard seeds
1/2 table spoon of urad daal 7-8 curry leaves Salt as per the requirement
2 table spoon oil
Preparation:
Grind the grated coconut with fried gram, 3 red chillies, garlic pieces added with required amount of salt. Grind till it becomes a paste.
Jun
16
Coconut Chuttny / Chutny / Chutney / Chuttney
Ingredients:
1/2 Grated Coconut
2 Green Chillies1 Red Chilly50 Gms of Fried GramA Small Piece of Ginger
A Small Piece of Garlic
1/2 Table Spoon of Mustard Seeds
1/2 Table Spoon of Urad Dal
7-8 Curry Leaves2 Table Spoon OilSalt as per the requirement
Preparation:
Grind the grated coconut with fried gram, 2 green chillies, ginger & garlic pieces added with required amount of salt.
1/2 Grated Coconut
2 Green Chillies1 Red Chilly50 Gms of Fried GramA Small Piece of Ginger
A Small Piece of Garlic
1/2 Table Spoon of Mustard Seeds
1/2 Table Spoon of Urad Dal
7-8 Curry Leaves2 Table Spoon OilSalt as per the requirement
Preparation:
Grind the grated coconut with fried gram, 2 green chillies, ginger & garlic pieces added with required amount of salt.
Jun
16
Soft (Malligai poo / Kushboo) Idly
Ingredients:1 Cup of Rice
1/4 Cup of Urad Dal 2 Table Spoon of Fenugreek 2 Castor Beans (optional)
3 Cups of Water
Salt as per the requirement
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