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III.VADAI CURRY
FOR VADAI:
AAPPAM-II[with boiled rice and raw rice] [this is famous in the Erode side]
AAPPAM WITH RAW RICE: TYPE-1
IDLI:
KANJIPURAM IDLI:
RAWA IDLI:
KUDALAI IDLI:
SAGO[JAVVARISI] IDLI:
SURAIKKAI IDLI:
Venthaya idli:
KOVIL THOSAI:
GREENGRAM METHI DOSAI:
RAWA DOSA:
KAL DOSAI:
SPRING DOSAI:
POOSANIKKAI [WHITE PUMPKIN ] DOSAI:
TOMATO DOSAI:
TAPIOCA DOSAI:
TOMATO AND KATHARIKKAI KOTHSU:
IDLI PIZZA:
DOSAI PIZZA:
KEERAI PONGAL:
SARKKARAI PONGAL:
PONGAL KUZHAMBU:
COCONUT CHUTNEY-I
COCONUT CHUTNEY-II
TOMATO COCONUT KUZHAMBU:
DHANIYA TOMATO CHUTNEY:
PEERKANKAI [RIDGE GOURD] KOTHSU:
LADIES FINGER CHUTNEY:
CABBAGE CHUTNEY:
IDIYAAPPAM:
MUTHU PONGAL:
POTATO CHAPPATHI:
OOTHTHAPPAM:
THIPPA ROTI:
IDLI SEEYALI:
RICE PANIYARAM:
RICE RAWA UPPUMA:
PONGAL:
WHEAT RAWA UPPUMA:
AVAL UPPUMA:
TAMARIND AVAL UPPUMA:
THE RICE FLOUR FOR THE PUTTU, KOZUKKATTAI AND IDIYAAPPAM:
PUTTU:
LEMON IDIYAAPPAM:
TOMATO IDIYAAPPAM:
TAMARIND IDIYAAPPAM:
KOZUKKATTAI:
COCONUT POORANAM:
ELLU POORANAM:
VELLAI PANIYARAM:
MASALA PANIYARAM:
KUZHI PANIYARAM:
KEERAI KOOTTU:
KEERAI SALAD:
PARUPPU RASAM:
LEMON RASAM:
MURUNGAIKKAI RICE:
ULUNTHU VADAI OR METHU VADAI:
SAMBAR SADHAM:
BHOONDHI:
PAASIPPARUPPU PAYASAM:
POONDU KUZHAMBU:
VENTHAYA KUZHAMBU:
INJI KUZHAMBU:
MOR KUZHAMBU:
KARUVEPPILAI KUZHAMBU:
KARAMANI KARA KUZHAMBU[Chettinadu style]:
PARUPPU URUNDAI KUZHAMBU:
SAMBAR:
THIRUVATHIRAI KUZHAMBU:
MILAGU KUZHAMBU:
THENGAI MANGAI PATTANI SUNDAL:
IDLI SAMBAR:
WHEAT KULKANDH:
GULAB JAMUN:
MASALA MURUKKU:
CASHEW NUT PAKODA:
MILAGU KUZHAMBU [PEPPER KUZHAMBU]
GARLIC RASAM’
MURUKKU:
VATHAL KUZHAMBU PODI:
RASA PODI:
CURRY POWDER:
MILAGU KUZHAMBU-III:
VATHTHAL KUZHAMBU-III:
RED CHUTNEY: [Used for mysore masala dosa]
MANATHTHAKKALI VATHAL:
CLUSTERBEANS[KOTHTHAVARAI] VATHAL:
WHITE PUMPKIN[KASI ] HALWA:
WHITE PUMPKIN HALWA-II:
POTATO CHIPS:
THAKKALI VATHAL:
VENGAYA VADAGAM:
ULUNTHU KUZHAMBU:
THANNEER KUZHAMBU:
ENNAI KATHTHARIKAI CURRY
PARUPPU SADHAM:
NEYYAPPAM:
PORITHTHA KUZHAMBU:[chettinadu style]
PORITHTHA KUZHAMBU-II
JAVVARISI PANIYAARAM:
POTATO PODIMAS:
INSTANT DOSA:
THAKKALI KUZHAMBU:{Tomato kuzhambu}
KEERAI KUZHAMBU:
POTATO FRY[microwave]:
PARUPPU PODI-1:
JEERAKA RASAM. [CUMMIN RASAM]
COCONUT BURFI:
SCRAMBLED TOFU SANDWICH:
POLI:
ADAI:
SWEET SAMOSA:
MASAL VADAI:
MURUNGAIKKAI RASAM:
RAWA IVDI-II
RED KIDNEY BEANS AND PATOATO FRY:
VATHAL KUZHAMBU: [using vathal kuzhambu podi]
COCONUT PODI:
CURRY LEAVES PODI:
RAVA KESARI [MICROWAVE]:
CARROT HALWA [MICROWAVE]:
SEEDAI:
SOYA BALLS VEGETABLE MASALA:
SOYA FRY
KADHAMBA SADHAM:
PALGOVA [MICROWAVE]:
VENTHAYA RASAM [FENUGREEK RASAM]:
RAWA DOSAI:
VENDAIKKAI PORIYAL [LADY’S FINGER PORIYAL]
VENDAIKKAI AVIYAL:
RIBBON PAKODA-2:
HALBHAI:
TOMATO THOKKU-1:
TOMATO THOKKU-2:
THENGAIPAL RASAM [COCONUT MILK RASAM]
GARLIC RASAM:
BRINJAL CHUTNEY:
BRINJAL FRY:
How to retain the green color in Palak paneer
PANEER:
PAVBHAJI MASALA POWDER:
AVAL DOSAI:[RICE FLAKES DOSAI]
PULIYODHARAI [TAMARIND RICE]:
RIBBON PAKODA-I:
MINT PULAO:
MINT CHUTNEY:
KEERAI VADAI:
CABBAGE VADAI:
STUFFED PARATHA:
TOMATO JAM:
TOMATO FRUIT JAM:
MYSORE RASAM:
DRUMSTICK LEAVES SOUP:[MURUNGAIKEERAI SOUP]
SAUSAGE MASALA:
SAUSAGE BRIYANI:
PAL KOZUKKATTAI:
Chilli gobi or gobi 65:
BHADAM BURFI: [ALMOND BURFI]
ALMOND MILK JAMOON:
PORI UPPUMA:
KARUNAIKIZHANGU KOLA:
TOMATO RICE:
TOMATO BRIYANI:
RASMALAI:
BAJJI BATTER:
WHEAT RAWA PRADHAMAN
GINGER AND TOMATO THOKKU:
MIXED VEGETABLE PICKLE:
LIME PICKLE:
THIRUVADHIRAI KALI-[1]
THIRUVATHIRAI KALI-[2]
SOFT CAKE
POME GRANATE RASAM
PANEER MATAR PULAO
PACHADI:
POTATO VARUVAL:
BEANS PORIYAL:
RICE PAYASAM:
PARUPPU:
BEETROOT KOOTTU:
BEETROOT KOLA:
KOLLU RASAM:[HORSEGRAM RASAM]
PINEAPPLE RASAM:
RASAM POWDER:
PALAK PANEER:
COCONUT HALWA:
RICE FLAKES PUTTU [AVAL PUTTU]:
RICE SUNDAL[ARISI SUNDAL]:
NOODLES-CHINESE STYLE:
KARUVADAGAM:
VADAGA CHUTNEY-2:
VAZHAIKKAI PATTIES:[RAW BANANA PATTIES] :
PAAL VAZHAIKKAI:
TOMATO SOUP:
RAW BANANA KOOTU:
RAW BANANA THAYIR KOOTTU:
CHOW CHOW CHUTNEY:
VEGETABLE KHEER:
CHOW CHOW KOOTTU:
RAWA KITCHADI:
VELLA CHEEDAI:
MURUKKU-II:
KIDNEY BEANS MASALA:
RAW BANANA FRY-II
MASALA GROUNDNUTS:
BITTERGOURD PODIMAS [PAKAL KAI PODIMAS]:
CASHEW NUT BURFI:
MUSHROOM BRIYANI:
SNAKE GOURD KOOTTU:
SNAKE GOURD-2:[PUDALANGAI KOOTTU]
CURRY LEAVES COCONUT CHUTNEY:
MANGO THOKKU:
SNAKE GOURD KOOTTU-III
SNAKE GOURD PORIYAL:
SWEET MURUKKU:
SAGO ADHIRASAM:
BHOONDI LAADU:
POTATO MASALA CURRY:
POTATO CAPSICUM FRY:
MUNG DAL PUTTU [PAYATHTHAMPARUPPU PUTTU]:
MUNG DAL HALWA:
VEGETABLE BRIYANI:
PARUPPU USILI:
COFFEE CAKE [MICROWAVE]:
PAKALKAI [BITTER GOURD] PULI KOOTTU:
GOLDEN MILK BURFI:
POTATO KOLA:
POTATO-65
GREEN GRAM PUTTU:
VAAZHAITHTHANDU PACHADI:
SEPPANGKIZHANGU FRY-I [COLOCASIA FRY]:
SEPPANGKIZHANGU FRY-II
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Tamilnadu Delicacies

Tamilnadu Delicacies

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Published by: Senthilkumar Perumal on Jun 24, 2011
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