Tamarind Chutney

Ingredients:

• Tamarind - 1 lemon size
• Hot water - 1 cup
• Chat masala - 1 tspn
• sugar - 6 tpsn

Procedure:

• Boil the water and add it to the tamarind.
• Allow it to soak for 20 minutes.
• Squeeze and filter the tamarind juice from it .
• Add chat masalaand sugar to the tamarind juice. If you feel the sugar is not enough, add little more.
• Take this in a microwave safe bowl and microwave it for 7 minutes.
• Tamarind Chutney goes well for Samosa, cutlets, samosa chat, pani poori.

Wheat Chapathi

Ingredients:

• Wheat flour/Atta - 1 Cup
• Water - 3/4 cup
• Salt - 1/2 tspn
• Oil - 1 tspn

Procedure:

• Heat the 3/4 cup water and bring it to boil.
• Add salt and oil to the wheat flour and mix it.
• Add the hot water to the flour (you can add the entire water)
• Use a spatula or a big spoon to knead the flour till the flour is not too hot to touch.
• Knead it with hand till the flour is mixed well with water and come together well.
• Keep it aside for 1 hour or so.
• Then make 6 balls of small size and make chappathi using a rolling pin/roller. (if the chappathi is too sticky you can add dry wheat flour while rolling.)
• Heat a pan and add this rolled flour and add 1/4 tspn oil for each chappathi and fry it till it is Golden brown and cooked both sides .
• Chappathi is ready and it goes well with channa masala, rajma masala, chicken/mutton salna, chicken gravy

Parotta (Layered Parotta) (Parota - TamilNadu Style)

Ingredients:

• All purpose flour Or Maida - 4 cups
• Oil - 2 tblsp - For Kneading
• salt - 1 tsp
• sugar - 1/2 tsp
• water - 1 cup
• Egg - 1 (optional)
• Oil - 1/2 cup for Making Parotas and to Fry
• Baking Soda - 1 pinch

Procedure:

• In a well flat surface, Combine flour,sugar,salt and 3 tblspn oil.slowly add water to this and Knead for 10 min.
• The dough will be sticky at first but by constant kneading it will be a soft ball.
• Once the dough is soft,apply 1 tblsp of oil over the dough ball and cover the dough with a wet cloth for 2 to 3 hrs.
• After that uncover the dough, apply little oil in your hand and Keep the dough in between the index finger and thumb and press the dough.
• That will form lemon sized ball from the dough. Similary make 12 balls like that from the dough.
• Apply oil in the work surface and take one ball, roll it with the rolling pin (poori katta) till the dough is too thin and even if it tears,you need not worry and keep on rolling it too thin. Apply little oil over the rolled dough as well while you were rolling it.
• Once it is pressed and rolled to the maximum extent, now take the dough from one corner, remove from the work surface and using your other hand hold the other corner.
• Now rotate the dough and then roll and settle the dough in the center of your palm or in work surface.
• Apply little oil and press this rolled Dough and tranfer it to the hot kadai.
• Add little or no oil and fry the parottas in medium heat till both the sides turn brown in most parts.
• Transfer the parotta to a plate
• Repeat these steps for all the 12 balls.
• Once you are done with all parottas, keep all parottas one above other, between your palms and soften the parottas by doing like clapping your hands.
• Serve parottas with Chicken/Mutton Salna

Note: Adding egg is optional it would make the parotta more softer

Saffron Mix

Ingredients:

• Saffron - 1/2 tspn
• Milk - 1/4 cup

Procedure:

• Take saffron in a big spoon and heat it on stove top for 4 to 5 minutes till it is warm and crispy
• Warm the milk little bit or put it in microve for 20 seconds.
• In a bowl, mix the warm milk and the saffron.
• Milk would change color as saffron gets dissolved into it.

Tips:

If you do not have saffron, 2 pinches of egg shade yellow food color can be substituted with saffron.

Saffron Rice

Ingredients:

• Basmati Rice -1 cup
• Onion - 1/2 cup
• Green Chillies - 6
• Mint Leaves - 1/3
• Cilantro/coriander leaves - 1/4
• Red Chilly powder - 1 pinch
• Bay Leaves -1
• Clove - 5
• Cardamom - 1
• Aniseed - 1
• Curd - 1/3 cup
• Cashew nuts - 2 tspn
• Ginger Garlic Paste - 1 tspn
• Water - 1 1/2 cup
• Oil - 5 tspn or more
• Salt - As required

Procedure:

• Soak rice with enough water for 30 minutes
• Heat cooker, add the oil .
• Once the oil is hot add all the spices (bayleaves, clove, caradmom, aniseed)
• Fry for 2 minutes and add cashew nuts.
• Immediately add the onion and salt.
• Once Onion turns golden brown, add mint leaves, coriander leaves, green chillies and ginger garlic paste.
• Add the curd to this and a pinch of chilly powder
• Add water also to the cooker and add the soaked rice (without water) to the cooker.
• Close the cooker and cook it for one whistle.
• Remove it from cooker.
• On top of rice while serving, add the saffron mixture receipe found her
  Link :-http://srirasi.blogspot.com/2009/07/saffron-mix.html

Tips: If you want onion to be fried quickly, add salt to it while frying itself.

Fish Fry (Indian-Tamil Nadu Style)

Ingredients:

• Fish fillets - 1/2 lbs
• Sambar masala - 1 tspn
• Salt - As required
• Ginger Garlic paste - 1 tspn
• Oil to pan fry - 5 tpsn

Procedure:

• Wash the fish pieces and remove water using a paper towel.
• Add Ginger garlic paste, sambar masala and salt to it.
• Apply all over the fish pieces and keep it aside for atleast 20 minutes till it dries a bit
• Heat a flat pan or tawa or dosa pan , once it is heat add the fish pieces and pour little oil around it.
• Reverse the fish pieces after sometime and pan fry it till both the sides becomes brown.
• Once done, add lime juice on top to add extra flavor.
• Fish fry goes well for pulav, Biryani, Curd Rice, Sambhar, Dal rice.

Mango Milk Shake (Mango Pulp Milk Shake)

Ingredients:

• Mango Pulp - 1/2 cup or 1 peeled ripe mango
• Milk - 1/2 cup
• Sugar - 2 1/2 tspn

Procedure:

• Add mango pulp (you can get it from indian store) , milk and sugar to the blender/juicer and beat it together quickly
• Pour it in glass and add icecream topping to it and serve
• Mango Milk shake can be served after a meal.

Note: If the color of mango milk shake is too light or more of white, then you could optionally add a pinch of food color (egg shade yellow color) mixed with water .

Kothu chapathi (Shredded Egg Maida Chappathi)

Ingredients:

• Home Made Maida Chappathi- 9 (medium Size)
• eggs- 4
• onion- 1(medium,sliced)
• ginger garlic paste- 1 tsp
• curry leaves- few
• turmeric powder- 1/2 tsp
• green chillies- 6 (Slit vertically into two pieces)
• tomato- 1 1/2 medium
• chicken curry powder- 1 tsp
• chilli powder- 1/4 tsp
• pepper- 1/2 tspn
• salt
• corriander leaves

Procedure:

• Break the Maida Chappathi into very little small pieces.
• Heat oil in kadai and fry onions.
• Add Ginger Garlic paste, green chillies,turmeric powder and curry leaves.
• When the onion turns golden brown, add tomato and all the masala powders.
• Cook until raw smell goes away.
• Keep the flame medium and move the contents in the kadai to the side.
• Crack and pour 4 eggs in the kadai, add pepper to the egg, stir it and cook the egg.
• When the egg is 3/4 th done, add parotta and mix all contents together.
• If you have salna ready (receipe given here), you can add 1/4 cup of salna (Chicken or mutton - without mutton pieces) - This is optional.
• Add required salt and cook it in medium flame till maida chappathi is cooked.
• Finally add corriander leaves.
• Blend well and serve with salna or chicken.
• This tastes good for dinner.

Peas Pulav (Pattani Sadham)

Ingredients:

• Basmati Rice - 1 cup
• Green peas - 1/2 cup
• Cut Onion - 1 cup
• Cinnamon stick - 1 inch
• Cloves - 5
• Cardamom - 3
• Bay Leaves - 1
• Aniseed (Star) - 1
• Mint Leaves - 1/3 cup
• Cilantro (coriander leaves) - 1/4 cup
• Medium size Green Chillies - 6
• Ginger Garlic Paste - 1/2 tspn
• Oil - 5 tspn
• Garam Masala - a pinch
• Salt - 1/2 tspn
• Cashews (optional) 2 tspn
• Ghee (optional) - 2 tpsn

Procedure:

• Soak rice for 30 minutes.
• Heat cooker and add oil.
• Add cloves, cinnamon, bay leaves, Aniseed fry for 2 minutes
• Add onion, fry for 4 minutes.
• Add ginger garlic paste and slit green chillies
• Add mint leaves to it. Fry for a minute
• Add the soaked rice (without water) to the cooker.
• Add the green peas to the rice.
• Add pinch of garam masala, 2 cups of water, salt, cashew and ghee on top.
• Cover the cooker and cook for 1 whistle.
• Once the pressure settles, open it, garnish with cilantro.
• Peas Pulav is ready and goes well with egg masala as side dish, meal maker 65, Onion-curd raita

Muttai Parotta (kothu Parotta) - Egg Parotta

Ingredients:

• Parotta- 4
• eggs- 4
• onion- 1(medium,sliced)
• ginger garlic paste- 1 tsp
• curry leaves- few
• turmeric powder- 1/2 tsp
• green chillies- 4 (Slit vertically into two pieces)
• tomato- 1 1/2 medium
• chicken curry powder- 1 tsp
• chilli powder- 1/4 tsp
• pepper- 1/2 tspn
• salt
• corriander leaves

Procedure:

• Break the parotta into very little small pieces. Recipe for Parotta here : http://srirasi.blogspot.com/2009/07/parotta-layered-parotta-parota.html
• Heat oil in kadai and fry onions.
• Add Ginger Garlic paste, green chillies,turmeric powder and curry leaves.
• When the onion turns golden brown, add tomato and all the masala powders.
• Cook until raw smell goes away.
• Keep the flame medium and move the contents in the kadai to the side.
• Crack and pour 4 eggs in the kadai, add pepper to the egg, stir it and cook the egg.
• When the egg is 3/4 th done, add parotta and mix all contents together.
• If you have parotta salna ready (receipe given here), you can add 1/4 cup of parotta salna (Chicken or mutton - without mutton pieces) - This is optional.
• Add required salt and cook it in medium flame till parotta is cooked.
• Finally add corriander leaves.
• Blend well and serve with salna or chicken.
• This tastes good for dinner.

Mutton Salna (Mutton Chalna)

Ingredients:

Marinade:

• Mutton-1lb
• salt-required
• chilli powder- 3/4 tsp
• turmeric powder
• lemon juice

DryRoast & Grind:

• sombu- 1tsp
• jeera- 1 tsp
• peppercorns- 3/4 tsp
• red chillies- 4
• pattai- 1/2"

Masala:

• Cut Onion- 1 Medium size
• garlic- 5 pods
• ginger- 1 inch
• tomato- 1
• Shredded coconut- 1/2 cup

Procedure:

• Marinate the mutton with the ingredients mentioned in marinate section for 30 minutes
• Pressure cook the marinated mutton with little more water till the mutton pieces are 3/4 cooked or 3 whistles.
• Remove the cooker from stove.
• Heat kadai and dryroast the contents under dryroast and grind section above.
• Grind it in the mixie nicely.
• Heat oil in kadai and fry shredded coconut and add the rest of the ingredients (tomato, garlic, ginger, tomato) under masala section until onion becomes golden brown.
• Grind this mixture in a mixie very nicely.
• Add the masala paste and the dryroasted ground masala powder to cooker with mutton.
• Add 5 tspn oil, required salt and water.
• Mix well and pressure cook the mutton with all masala for 1 more whistles.
• Once the pressure is gone, open the cooker and garnish with corriander leaves.
• Mutton chalna (Salna) is ready.
• Mutton salna goes well with parotta, chapatti, poori or even dosa.

Note: For Chicken Salna, Mutton can be subsituted with Chicken But you do not need to cook the chicken before and you can pressure cook it direcly only once with all masala

Potato Masala (Poori Masala)

Ingredients:

• Potato: 3 medium
• Onion: 1 medium
• Green chilis:6
• Ginger: 1 tsp minced
• Turmeric: ¼ tsp
• Besan flour: 1 tbsp (mixed with little water)
• Tomato : 1 small
• Chilli powder: ½ tsp
• Coriander leaves: few leaves choppes

Seasoning:

• Oil: 1 to 2 tsp
• Mustard seeds: 1 tspn
• Urad dhal: ½ tspn
• Bengal gram/ channa dhal: 2 tspn
• Curry leaves: few

Procedure:

• Peel the potatos and dice at same size and add enough water to cover.
• Cook in microwave HIGH for 8 to 9 minutes. Drain the water and mash little coarsely with a spoon
• Alternatively you can boil the potato until tender - can pressure cook with enough water and leave 2 to 3 whistle.
• Heat the oil in a pan, add the seasoning one by one, when they start to crack. Add the onion, ginger and green chilies and tomato. Fry until translucent.
• Add the mashed potato, turmeric and adjust the salt. Pour the besan flour mix in water, and add at least ½ cup or more water. U can make little thinner as the gravy will thick very quickly!
• Garnish with cilantro leaves and serve with puris, chapatti or as masala dosa!

Ginger Tea (Masala Chai)

Ingredients:

• Milk - 1/2 a glass cup
• Water - 1/2 a glass cup
• Tea leaves - 2 tspn
• Sugar - 1 tspn
• Cardamom powder - 3 pinches
• Ginger - 1 inch - sliced

Procedure:

• Heat the milk pan and add water and milk to it.
• Add the Tea leaves, sugar, cardamom powder and ginger and let it boil well
• Filter the contents to the tea cup.
• Ginger Tea is ready to have

Aaloo Sukka (Potato Sukka)

Ingredients:

• Potato - 3 medium size
• salt - 1 tspn
• Butter - 7 tspn
• Cumin seeds - 1/2 tspn
• Onion - 1 cup
• Green chillies - 5
• Corriander seeds - 1/3 cup
• Curry leaves - little
• Chilly powder - 1/2 tspn
• Coriander powder - 1/2 tspn
• Turmeric powder - 1/4 tspn
• Ginger - 1/2 inch
• Garlic - 1 pod

Procedure:

• Peel the potatoes and cut it length wise (as in photo)
• Microwave the cut potatoes for 10 minutes with enough water. Do not overcook the potato else it will become watery and clumsy.
• Cut the onion in to thin slices, and slit the green chillies into thin slices
• Mince the ginger and garlic pod
• Cut curryleaves, coriander leaves into small pieces as well.
• Heat a non stick pan and add butter.
• Add cumin seeds, onion and fry it for 5 minutes
• Add green chillies, ginger, garlic, turmeric powder, coriander leaves, curry leaves.
• Fry it for 3 minutes and then add the chilly powder and coriander powder.
• After 3 minutes add the Boiled potato pieces and salt to it and fry for 7 to 10 minutes
• Cook the dish in medium flame throughout.

Note: If you want the potato pieces to be more crispy, you can put the content into oven at the end for 7 to 10 minutes.

Banana Milk Shake

Ingredients:

• Ripe Banana - 1
• Milk - As required
• Vanilla essence - 1 tspn
• Vanilla Icecream - 4 tspn
• Sugar - 2 tpsn

Procedure:

• Peel and cut the banana and put it in a glass cup.
• Add the vanilla essence, icecream and sugar.
• Add milk same amount as your banana filled your cup in step 1
• Add all these contents to the blender and mix it quickly and remove it.
• Refrigerate it and drink it chill

Jeera Rice (Cumin seeds rice)

Ingredients:

• Basmati Rice - 1 cup
• Jeera (cumin seeds ) 2 tspn
• Mint leaves - 1/3 cup
• Coriander leaves - 1/3 cup
• Ghee/Butter or oil - 6 tpsn
• Salt - 1/2 tspn
• Green chillies - 6
• Cashews - 3 tspn
• Water - 2 cups

Procedure:

• Soak the rice with water for 30 minutes
• Heat cooker and add butter to it, add jeera, cashews, mint leaves, corriander leaves and fry for a minute
• Add rice to the cooker and add 2 cups of water and the salt.
• Close the cooker and cook for 1 whistle.
• Remove it once the cooker pressure settles down.
• This dish is good to eat with dal vada or egg masala, or with any non veg side dishes

Masal Vada (paruppu vada, Dal Vada)

Ingredients:

• Channa dal - 1 cup
• Cut Coriander leaves - 1/4 cup
• Cut Onion - 1/2 cup
• Fennel seeds (sombu) - 1/2 tspn
• Hing powder - 3 pinches
• Red chillies - 6
• Green chillies - 3
• Salt - As required
• Water - 1/4 cup
• Oil to Fry

Procedure:

• Saok the channa dal along with red chillies for 1 hour
• Grind it coarsely (not too nicely grounded, dal should be visible) the soaked channa dal/red chilles with very little water . (If you add lot of water, vadas will be more oily)
• Add the cut green chillies, hing powder, corriander leaves, fennel seeds, onion and salt to the dal mixture and mix the contents with hand.
• Heat oil in kadai
• Take small amount of vada mixture, press it with your hands to make it look circle and put it in hot oil
• Fry till the vada turns golden brown, Do not over fry it, vada will become crispy.

Note: You can use 1/2 cup channa dal, 1/2 cup Toor dal as well to make the vada more tasty.

Fruit Custard

Ingredients:

• Apple - 1 small
• Seedless rapes - handful
• Any other fruits (exccept water melon)
• Milk - 3 + 1/3 cups
• Sugar - 7 tspn
• Custard Powder (Vanilla flavor)- 4 tspn

Procedure:

• Heat a pan and Boil 3 cups of milk .
• With the other 1/3 cup of milk, add the custard powder and sugar and stir it to dissolve it in milk
• Add the milk, custard, sugar mixture to the boiling milk
• Once the milk boiled, remove from flame and let it cool.
• Add the fruits to the custard mix proportionally.
• You can Refrigerate it and store it for few days.
• The above ingredeints serves 3 people

Note: Never add water melon to the fruit custard as it will make the custard more watery and spoils the taste

Muttai Masala (Egg Masala)

Ingredients:

• Eggs - 4
• Tomato - 1 1/2
• Cut Onions - 1/2 cup
• Sambar podi - 2 1/2 tspn
• Shredded coconut - 2 1/2 tspn
• Ginger Garlic Paste - 1/2 tspn
• Garam Masala - 1/4 tspn
• salt - 1/2 tspn
• water - as required
• Oil - 7 tspn
• Corriander Leaves - little

Procedure:

• Boil the eggs seperately with enough water and a pinch of salt.
• Once you see cracks, take away from the stove, pour cold water and remove the shells
• Heat oil in non stick pan and saute the onions. (onions has to be cut thin and long sliced like we cut for biryani)
• Grind the tomatos and coconut together in the mixer and add the paste to the onion
• Add ginger garlic paste, garam masala, sambar podi.
• Add little water and cook it in medium flame.
• Once you see the oil floating on the top, remove it from the flame.
• You can either add the boiled whole eggs or slice it to two pieces and add to the gravy.
• Garnish the gravy with Corriander Leaves on top.
• Egg masala can be eaten with curd rice, pulav, biryani, chappatti

Mango Lassi

Ingredients:

Mango Pulp or a whole full peeled mango- 1/2 cup

Sugar - 3 1/2 tspn

Curd - 3 tspn

Procedure:
Put all the three ingredients in a mixer and blend it quickly.

If it is too thick, you can add little water to it.

if it is too sour, you can add little more mango pulp/mango.

Once done, this can be stored in refrigerator and have it after meals

Crunchy Pakodas

Ingredients

Onion ( chopped ) - 2 big

Besan flour - 1 cup

Rice flour - 1/2 cup

Baking soda - a pinch

Chilli powder - 1 tsp

Curry leaves chopped - few

Green Chillies - 2

Saunf - 1 tsp

Ghee - 1 tblsp

Salt to taste

Oil to fry

Procedure:

Take a bowl add baking soda , ghee , onion and salt.

Mix well with hand to form a thick texture.
Keep it aside for 10 min till the time the water in the onion oozes out.

Add besan and rice flour and all the other ingredients to this and mix well.

Add 2 tblsp of water and form a tough dough and do not add more water

Heat oil in a kadai . Once it is hot take dough in hand and drop the dough into small irregular pieces in the oil.

Fry well and remove it when it reaches golden color and drain it in the paper towel

Pakodas is a great side dish for paal saadam, sambar rice, curd rice or anything of its kind

Sponge Cake (Butter Vanilla Cake)

Ingredients:

• Butter 1 cup
• Sugar 1 cup
• Maida or All purpose flour 1 and 1/2 cups
• Baking powder 1 tea spn
• Eggs 4
• Vanilla essence/extract 1 tea spn

Procedure:

• Preheat the oven at 350F for 10min.
• Sieve together flour and powder. Keep it aside.
• Beat sugar in butter till it becomes a smooth paste. Then add egg and beat again.
• Add flour 1 tbl spoon at a time mixing slowly.
• Grease an oven safe dish with butter. Then sprinkle some flour on it and spread the flour. Now pour the cake mixture into this dish and bake the cake for around 40min at 350F (or till a knife inserted in the cake comes out clean
• Preheat the oven at 350F for 10min.
• Sieve together flour and powder. Keep it aside.
• Beat sugar in butter till it becomes a smooth paste. Then add egg and beat again.
• Add flour 1 tbl spoon at a time mixing slowly.
• Grease an oven safe dish with butter. Then sprinkle some flour on it and spread the flour. Now pour the cake mixture into this dish and bake the cake for around 40min at 350F (or till a knife inserted in the cake comes out clean).

Meal Maker 65 (Soy Chunks)

Ingredients:

• Soy Chunks/Meal Maker - 1 cup
• Chilli Chicken masala - 1 1/2 tspn
• Salt - 1 pinch
• Oil - 6 tspn

Procedure:

• Boil the meal maker in cooker with 4 cups of water for one whistle
• Remove the pressure and remove the soy chunks, squeeze it to remove water. Squeeze it for 2 times
• Cut soy chunks in to small pieces
• Add the chilli chicken masala to the soy chunks and soak it for 30 minutes
• Heat a non stick pan with oil, add the soaked soy chunks and fry it for 5 to 10 minutes.
• Meal maker 65 is ready and goes well with fried rice, dal rice, curd rice, sambar

Egg Omlette (muttai)

Ingredients:

• Egg -1
• Onion - 4 tblspn
• Pepper - 4 pinches
• Salt - 3 pinch
• Oil - 2 tspn

Procedure:

• Heat kadai , add the oil and fry the onions and keep the fried onions aside in a bowl
• Add the egg, pepper and salt to the bowl and keep beating it well.
• Heat a dosa pan, add little oil and pour the egg contents in the bowl to the pan.
• Turn it upside down once the egg is cooked on one side.
• Omlette goes well with sambar rice, curd rice, paruppu rasam rice.

Tips:

If you want the omlette to be too soft , add 1/2 spoon curd while beating the egg.

snake gourd kottu (podalangai kootu)

Ingredients:

• Snake Gourd - 350 Grams
• channa dal - 4 tspn
• urud dal & Mustard seeds - 1/2 tpsn
• Red Chillies - 3
• Turmeric - 3 pinches
• Cut Onions - 1/4 cup

Procedure:

1. Pressure Cook the channa dal for one whistle
2. Add the cut snake gourd to the cooked channa dal ,turmeric and little water ( don't add too much of water) and cook it for one more whistle.
3. Heat a pan with oil, add the urud dal and mustard seeds.
4. Then add the red chillies and onions and fry it for a while
5. Add these ingredients to the cooked snake gourd (step 2) and stir it.
6. This can be eaten with sambar, rasam.

Potato Fry (Potato Masala)

Ingredients:

• Potato - 2 medium size.
• Sambar powder - 2 1/2 tspn
• Garlic - 4 pods
• fennel seeds (sombu) - 1 tspn
• Oil - 6 tpsn
• Salt - 1/2 tspn

Procedure:

• Cut the potato in to cubes as shown in the photo above
• Grind the garlic and fennel seeds together with little water.
• Heat a non stick pan with the oil.
• Add the ground garlic-fennel seeds mix and the add sambar powder
• Keep it for 2 minutes
• Add the cut potato cubes and stir it occassionaly and cook in medium flame else the potato may get burn down.
• Do not add any water to it and if the oil is not sufficient, you could add little more oil to it.
• This can be served with curd rice, dal rice, sambar rice, paal saatham

Curry Leaves Rice, Karuvepillai saatham

Ingredients:

• Cooked Rice - 1 cup
• Curry Leaves - 20 to 25
• Tamarind - little
• Shredded Coconut - 4 tspn
• Red chillies - 4
• Green chillies - 2
• Salt - To taste
• Butter - 3 tspn

Procedure:

• Grind the curry leaves, coconut, green chillies and tamarind together nicely in a mixie. Add little water while grinding it andd keep it aside.
• Grind the redchillies seperately and keep it aside.
• Heat a non stick pan, add the butter.
• Add the ground red chillies and fry the same.
• Pour the ground mix to the pan and fry it till it becomes together.
• Add the cooked rice and mix it well with the ingredients.
• Curry leaves goes well with any non-veg side dishes.

Badam Halwa

Ingredients:

• Badam/Almonds - 1 cup
• Milk - 2 1/2 cups
• Sugar - 1 cup
• Cardamom - 1/2 tspn
• Safron - 2 pinches
• Food color(Egg color) - 3 pinches
• Ghee - 4 tspn

Procedure:

• Soak badam in normal/cold water for 3 hours or in hot water for 30 minutes
• Remove the skin from badam nuts
• Once the skin is removed, add it to the mixer, add the milk and grind it like grinding for dosa batter
• Heat a non stick pan, add 3 tpsn of ghee and add the ground badam mix.
• Add the cardamom powder, safron and mix it regularly.
• Mix the food color with little water and add it to badam milk mix and mix it regularly
• Once all the ingredients come together and becomes thick without sticking to the pan, remove it from pan and pour it in a buttered tray.
• Badam halwa can be served hot and also can be stored and served cold also.
• This receipe is enough to serve 3 people.

Coconut sandwich, Thengai bun

Ingredients:

• Bread - 4 slices
• shredded coconut - 6 tspn
• Sugar - 4 or 5 tspn
• cardamom powder - 4 pinches
• Butter - 4 tspn

Procedure:

• Mix the coconut, sugar and cardamom powder together
• Butter two bread slices on one side.
• Place those bread slices on the sandwich maker with buttered sides on the bottom.
• Add the coconut/sugar/cardamom mix on top of it, level the filling.
• Place the remaining two slices of bread on top of it and butter the upper side of the bread slices
• Close the sandwich maker and bake it for 4 minutes or till the sides are golden brown

Mint Chutney, Mint thovaiyal, Puthina chutney

Ingredients:

• Mint - 1 bunch
• Corriander leaves - 1 bunch
• Urud dal - 2 tspn
• Red chillies - 7
• Tamarind - little

Procedure:

• Place a pan on the stove, add little oil and fry urud dal
• Add the red chillies, mint leaves and corriander leaves and fry it together for 3 minutes
• Add the tamarind and fry it for another 2 minutes
• cool down the fried contents
• Once it is cold, grind it in a mixer adding litttle water and grind it nicely.
• Heat a pan and add little oil and tranfer the ground thovayal.
• Fry the chutney/thovayal till the raw smell of the leaves goes away.
• Store it in tight container and refrigerate it.
• Mint Thovaiyal can be served for biryani as side dish, and for idli, dosa

Paruppu, dal thadka

Ingredients:

• Sambar/Toor dal : 1/4 Cup
• Onion : 1/2 medium size onion
• Green chilies - 2
• Red Chillies - 2
• Mustard, urud dal - 1/2 tspn
• cumin seeds - 1/2 tspn
• Turmeric - 3 pinches
• Curry leaves - 5
• Salt - 1/2 tspn
• Oil - 4-5 tspn

Procedure:

• Put dal in a cooker, add water till it is immersed, add the turmeric powder and pressure cook it till the dal is boiled well - two whistles
• Keep kadai in the stove, add oil.
• Once the oil is hot, add mustard seeds, urud dal, cumin seeds
• After a minute add the green chillies, curry leaves and red chillies.
• Once all are fried, transfer the contents to the dal.
• Add salt to taste.
• This can be served with ghee rice, chappatti.

Poori

Ingredients:

• Atta/ wheat Flour - 1 cup
• Semolina/rava - 2 tsp
• Salt - ¼ tsp or more
• Oil - 1 tblspn
• Water - Little less than ½ cup to make dough
• Oil - To Deep Fry

Procedure:

• Mix the three ingredients in a bowl.
• Add the 1 tblspn oil and then water slowly and mix the flour
• Once it comes together, knead 5 minutes and keep covered for 10 minutes
• Note: If the dough is resting for long time, The puri suck oil and the result is OILY puris.
• Can make immediately.
• Keep the wok/Kadai ready in stovetop with enough oil to deep fry
• Take a small balls , roll without using any flour . It should not be thin, roll slightly thick!
• Drop slowly in oil and with a ladder try to press down the puri in oil.
• Pooris will start to puff. And try to turn slowly. Both sides should be fried.
• Take out and drain in paper towel.
• Serve with potato masala, chole masala, channa masala

Potato Fry

Ingredients:

• Potato - 2 medium size, cut into small pieces
• mustard seeds and urud dal - few
• sambar powder - 2 tsp
• salt - 1/2 tsp
• oil - 7 tspn

Procedure:

• Heat a non stick pan and add oil .
• Once oil is hot, add the mustard seed and urud dal.
• Once the mustard starts cracking, add the potato pieces to it.
• Add the sambar masala powder and salt
• Fry the potato in medium flame for around 15 minutes till it is cooked well.
• This goes well as side dish for dal rice, curd rice, sambar, lemon rice

Capsicum Masala Rice

Ingredients:

• 1) capsicum - 1/2 medium size
• 2) Red Chilli - 5
• 3) Corriander Seeds - 1 tspn
• 4) Cumin seeds - 1/2 tspn
• 5) Channa dal - 1 tspn
• 6) Urud dal - 1 tspn
• 7) pea nuts - 1 tpsn
• 8) Curry leaves - 10 leaves
• 9) cashew - 15
• 10) Ghee or clarified butter - 4 tspn
• 11) 1 Cup of rice boiled.
• 12) Garam Masala - 1/2 tsp

Procedure:

• Fry items 2 till 8 above without oil
• Grind it coarsely ( do not grind so nicely)
• Mix the garam masala with the ground mix above
• Heat a pan, add the ghee and fry the capsicum and cashew for 5 minutes
• Add rice and mix the ground masala mixture
• Add salt and mix the rice well with all ingredients
• Capsicum rice goes well with egg masala or chicken curry.

kezhveragu koozh, Keppai koozh

Ingredients:

• keppai/Ragi - 1/4 cup
  
• Water - 2 1/2 cup
  
• Curd - 1/2 cup
  
• salt
  

Procedure:

• In a bowl, Add the ragi and water well without forming any lumps.
  
• keep that mixture on stove top and boil it in medium heat for 15 minutes or till it is cooked well.
  
• Stir it continously so that it would not form any lumps.
  
• Once it is cooked, remove from heat, add the curd and salt to it.
  
• Serve it with Onion, pickle, green chillies.
  

kaara kuzhi paniyaram

Ingredients:

• Raw rice - 1 cup (pacharisi)
  
• Idli rice - 1 cup
  
• Urud dal - 1/4 cup
  
• Fenugreek seeds (venthayam) - 1/4 cup 
  
• onion - 1 1/2 big onion
• Green chillies - 10
• mustard and urud dal - 2 tsp
• Baking soda - 2 pinch
  

Procedure:

• Soak the raw rice, idli rice, urud dal, fenugreek seeds in water seperately for 2 hours
  
• Grind everything nicely without adding much water. the contents should be thick.
  
• Ferment the mix for a day.
• Next day, cut the onions and green chillies, heat a pan with little oil,and add the onion and green chillies and fry it for 5 minutes
  
• Once the onion is fried little bit, add it to the fermented rice mix .
  
• Add 2  pinches of baking soda and mix the batter well.
  
• Now, heat the kuzhi paniyaram dish and pour it with the batter.
  
• Kaara kuzhi paniyaram is ready to eat  and would go well with coconut chutney or Peanuts chutney

Sweet kuzhi Paniyaram

Ingredients:

• Raw rice - 1 cup (pacharisi)
  
• Idli rice - 1 cup
  
• Urud dal - 1/4 cup
  
• Fenugreek seeds (venthayam) - 1/4 cup 
  
• Jaggery - 4 squares
  
• Baking soda - 2 pinch
  

Procedure:

• Soak the raw rice, idli rice, urud dal, fenugreek seeds in water seperately for 2 hours
  
• Grind everything nicely without adding much water. the contents should be thick.
  
• Ferment the mix for a day.
  
• Next day, heat a pan with little water and add the jaggery pieces.
  
• Once jagerry is dissolved, add it to the fermented rice mix .
  
• Add 2  pinches of baking soda and mix the batter well.
  
• Now, heat the kuzhi paniyaram dish and pour it with the batter.
  
• Sweet paniyaram is ready to eat  and would go well with coconut chutney or Peanuts chutney

Bread Halwa

Ingredients:

• Bread 1/2 pack (12 slices)
• Milk - 1 1/4 Cup
  
• Sugar - 1 Cup
  
• Cardamom Powder - 1 teaspoon
  
• Cashew nuts
  
• Ghee - 4  tablespoon
  
• Butter - 1/4 stick

Procedure:

• Remove the dried edges of the bread slices
  
• Cut the bread slices into small pieces.
  
• Place a non stick pan on the stove, pour 2 spoon ghee and fry the bread till golden brown.
  
• Add the milk to the pan stir it well
  
• Add the sugar also and stir it continuously till no lumps are formed.
  
• Add the cardamom powder to the mixture and stir it.
  
• Add the butter and keep mixing the contents well till it is of Halwa texture.
  
• Fry cashews in ghee and add the same to the halwa.
  
• Halwa is ready to eat now.
  

Easy Sweet Bun

Ingredients:

• Milk: ½ cup
  
• Butter melted: ¼ cup or (4 tbsp)
  
• Sugar: ¼ cup
  
• Egg: 1 (beaten)
  
• Rapid yeast dry: 1 packet
  
• Salt: ½ tsp
  
• All purpose flour: 2 cups and more for kneading
  
• Egg wash: one egg + 1 tsp water beaten well
  

Procedure:

• Heat the milk in a saucepan
  
• In a large bowl , pour the milk and sprinkle the yeast, add a pinch of sugar. Let it rest 5 minutes.
  
• Now, add the melted butter, sugar and 1 cup of flour + egg. Mix well it should come out creamy.
  
• At this stage, add the salt and sprinkle the remaining flour and mix, when they come together.
  
• Dust some flour in work surface, and pour the dough and knead well until u get smooth and shiny dough. 
  
• Add little oil in a clean bowl, transfer the dough and let coat the dough with oil in all side.
  
• Wrap with plastic and let it rest at least 1 hour, mine took 2 hours.
  
• Once the dough is double in bulk. Take it out and make approx 8 to 10 same size balls.
  
• Place the bun in tray and cover it. Let it raise until it double! Probably another 1 hour or more…
  
• After the bun doubled in shape, Brush with egg wash and sprinkle some flavored sugar (optional)
  
• Preheat the oven for 375 F and bake for 20 to 25 min or until the top turn golden brown.
  
• Remove it from oven and your sweet bun is ready.
  

Black Channa Masala (kondakadalai masala) Sundal

Ingredients:

• Black Channa - 1 cup
  
• Medium size Onion - 1/2
  
• Mustard - 1 tsp
  
• Urud Dal - 1/2 tsp
  
• Garam Masala - 2 tsp
  
• Shredded Coconut - 2 tsp
  
• Oil - 3 tbsp
  
• Salt - per your taste
  
• Sambar Masala - 1 1/2 tsp
  
• Red chilly -1
  
• cumin seeds - 1 tsp
  

Procedure:

• Soak the Black Channa in water overnight for atleast 6 hours.
  
• Cook the soaked channa in pressure cooker for 1 whistle
  
• keep a pan on the stove, add oil.
  
• Once oil is hot, add mustard seeds, cumin seeds, red chilly and urud dal.
  
• Once urud dal is brown in color, add the onion and fry till golden brown
  
• Add garam masala to it and then add the cooked channa to the pan from pressure cooker
  
• Put the sambar masala and add little water to it.
  
• Boil till the water is evaporated or atleast 10 minutes.
  
• Once done, sprinkle the shredded coconut and stir the channa well.
  
• After 2 minutes you can turn off the stove and channa should be ready to eat now.
  

Black Channa Masala can be served with curd rice, paal satham (rice &milk), sambar, dal & chappatti also

Chicken Gravy

Ingredients:

• Medium size onion - 1/2
  
• Medium size Tomato - 1 1/2
  
• Ginger Garlic Paste - 1 1/2
  
• Chicken - 250 Gms
  
• Garam Masala - 2 tsp
  
• Sambar Masala - 1 tsp (as per your need )
  
• Oil - 6 tblsp
  
• Water - 1/2 cup
  
• Salt - 1 1/2 tsp
  
• Turmeric powder - 2 pinches
  

Procedure

• Cook the chicken pieces to one whistle in pressure cooker adding 2 pinch of turmeric poweder
  
• Keep a kadai in the stove and pour the oil.
  
• Once the oil is hot enough, add the onions and then ginger garlic paste and garam masala.
  
• Fry it for 5 minutes.
  
• Cut the tomatoes in medium size pieces and add it to the onion 
  
• Keep frying till the tomatoes are well cooked.
  
• Add the chicken pieces now and put the sambar powder and salt and add little water
  
• Cook it till the chicken is boiled well and the gravy is thickened.
  
• Chicken gravy should be ready after approximately 15 minutes
  

This can be served with Rice, Chappatti or dosas.

Coconut Burfi - Thengai burfi

Ingredients:

• Dry Shredded coconut - 4 cups
  
• Sweetened Condensed Milk - 14 OZ can
  
• Cardamom powder - 1/2 Tsp.
  
• Butter or Ghee
  
• Cashews
  

Procedure:

• Turn on the stove and put a kadai with a spoon of Ghee.
  
• Dry roast the dry shredded powder till it gives the nice aroma. Do not roast till it gets brown.
  
• Pour in the condensed  milk and keep stirring it till it gets mixed together.
  
• Now add the cardamom powder to the mixture and stir it for few more minutes with low flame.
  
• Turn off the stove and take a baking dish or a large pan.
  
• Grease it with butter or ghee and pour the contents on the dish.
  
• Make the mixture even with the spoon/hand and sprinkle the roasted cashews (roasted in Ghee).
  
• Once you transfered the contents evenly to the dish, keep it refrigerated for 30 minutes to 1 hour.
  
• After that, take it out and cut into shapes of your desire.
  

Mango Ice Cream

Ingredients:

• Mango Pulp -30 Oz Can
  
• Whipped Toping (Extra creamy) - 8 OZ
  
• Sweetend Condensed milk - 14 OZ
  

Procedure:

• Pour the mango pulp, condensed milk and whipped cream together in a large bowl.
  
• Mix the contents slowly until the cream is well mixed.
  
• Pour the contents to a bowl you can refrigerate and keep it in Freezer for atleast 6 hours.
  
• After 6 hours mango icecream should be ready to eat.
  

Kulfi Icecream

Ingredients:

• 14 Oz Condensed Milk can -1
  
• 12 Oz evaported Milk can -1
  
• Heavy Whipping  Cream - 16 Oz
  
• Coolwhip - 16 Oz
  
• Pinch Safron
  
• Sugar - one teaspoon
  
• Cardamom - 2 tsp
  
• 1/2 cup of coursely ground Nuts (cashews , Almonds, etc)
  

Procedure:

• Pour the condensed milk into a medium sized bowl,
  
• Add Evaporated milk , whipped cream, cool whip, Safron, Sugar, cardamom and nuts together.
  
• Mix it slowly till all gets mixe up well.
  
• Pour into bowls which you can use for freezing or you can pour into Freezer Mate cups to make actual kulfis.
  
• Keep it in freezer for minimum 6 hours.
  
• Kulfi is ready