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Tamilnadu delicacies[1]

Tamilnadu delicacies[1]

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Published by: vaninags on Feb 14, 2011
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11/16/2012

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  • AAPPAM[with boiled rice]
  • ACCOMPANIMENTS FOR THE AAPPAM: II.MASALA KOZHI KUZAMBU
  • ACCOMPANIMENTS FOR AAPPAMS: III.VADAI CURRY
  • AAPPAM-II[with boiled rice and raw rice]
  • AAPPAM WITH RAW RICE: TYPE-1
  • IDLI:
  • KANJIPURAM IDLI:
  • KUDALAI IDLI:
  • SURAIKKAI IDLI:
  • Venthaya idli:
  • ULUNTHU DOSAI:
  • KOVIL THOSAI:
  • POOSANIKKAI [WHITE PUMPKIN ] DOSAI:
  • TAPIOCA DOSAI:
  • KEERAI PONGAL:
  • COCONUT CHUTNEY-I
  • COCONUT CHUTNEY-III
  • IDIYAAPPAM:
  • ADHIRASAM
  • THIPPA ROTI:
  • PONGAL:
  • PUTTU:
  • CHICKEN BRIYANI:
  • KOZUKKATTAI:
  • PARUPPU RASAM:
  • LEMON RASAM:
  • CHICKEN BRIYANI[OR MUTTON BRIYANI}-2:
  • PRAWN BRIYANI:
  • THAYIR VADAI:
  • MURUNGAIKKAI RICE:
  • MURUNGAIKKAI PAPPAD SAMOSA:
  • MEEN PUTTU:
  • ULUNTHU VADAI OR METHU VADAI:
  • MUTTON KURUMA:
  • MUTTON URUNDAI KUZAMBU:
  • SAMBAR SADHAM:
  • BHOONDHI:
  • DRIED PRAWN PODI:
  • MUNG PANEER:
  • PANEER KURUMA:
  • MUTTON KUZHAMBU-2:
  • TOMATO MUTTON CURRY:
  • CHETTINADU CHICKEN VARUVAL:
  • ASAARI CHICKEN VARUVAL:
  • CHICKEN URUNDAI KUZHAMBU:
  • FISH KUZHAMBU/PRAWN KUZHAMBU:
  • FISH FRY:
  • KUZHAMBU VAGAIKAL: VENGHAYA PULI KUZHAMBU:
  • POONDU KUZHAMBU:
  • VATHAL KUZHAMBU[TYPICAL BRAHMIN STYLE]
  • VENTHAYA KUZHAMBU:
  • INJI KUZHAMBU:
  • KARUVEPPILAI KUZHAMBU:
  • KARAMANI KARA KUZHAMBU[Chettinadu style]:
  • SAMBAR:
  • KARUVADU MOCHAIKKOTTAI KUZHAMBU
  • IDLI SAMBAR:
  • PONGAL
  • GULAB JAMUN:
  • CASHEW NUT PAKODA:
  • GARLIC RASAM’
  • MURUKKU:
  • VATHAL KUZHAMBU PODI:
  • CURRY POWDER:
  • MILAGU KUZHAMBU-III:
  • VATHTHAL KUZHAMBU-III:
  • ARISI KOOZH VATHAL:
  • MANATHTHAKKALI VATHAL:
  • WHITE PUMPKIN HALWA-II:
  • POTATO CHIPS:
  • ULUNTHU KUZHAMBU:
  • ENNAI KATHTHARIKAI CURRY
  • PARUPPU SADHAM:
  • SUNDAIKKAI THOKKU:
  • NEYYAPPAM:
  • PORITHTHA KUZHAMBU:[chettinadu style]
  • PORITHTHA KUZHAMBU-II
  • JAVVARISI PANIYAARAM:
  • POTATO PODIMAS:
  • INSTANT DOSA:
  • POTATO FRY[microwave]:
  • PARUPPU PODI-1:
  • PARUPPU PODI-2:
  • SARKKARAI PONGAL:
  • VEN PONGAL:
  • JEERAKA RASAM. [CUMMIN RASAM]
  • COCONUT BURFI:
  • SCRAMBLED TOFU SANDWICH:
  • POLI:
  • ADAI:
  • RAWA LAADU [RAWA URUNDAI]:
  • SOMASA:
  • GUN POWDER:
  • MASAL VADAI:
  • MURUNGAIKKAI RASAM:
  • CHICKEN RASAM:
  • RAWA IVDI-II
  • GARLIC SAMBAR[SALEM SAMBAR]

AAPPAM[with boiled rice] Ingredients needed: Boiled rice-1/2 kilo black gram-one handful, fenugreek seeds

-1sp thich fresh curd-1/2 cup one day old cooked rice-1 handful enough salt to taste Method: soak the rice and the black gram with the f.seeds seperately for 8 to 12 hours. Grind the black gram first and when the batter is soft enough add the cooked rice and the curd and grind it very smoothly. Then grind the boiled rice seperately to a fine consistency. Mix both batter very well and let it ferment for the whole night. In the morning you can make fresh aappams.In the Thanjavur side the accompaniment will be vellappaagu and thick coconut milk.At the serving time we can pour first vellappaagu over the hot aappam and then pour coconut milk occording to our taste.Some people enjoy the aappams with mutton stew or vegetable thengaipaal korma. I. THENGAI PAAL KORMA. Ingredients needed: potato-1/4 kilo[boil and cut into medium pieces] frozen peas-1 cup bg onions-2 tomato-1[crushed into pulp] ginger paste-1sp garlic flakes-10 corander leaves-1/2 cup cardamom-2 cinnamon-2 pieces aniseed-1sp cloves-2 kuskus-1sp coconut -1 lemon juice-1sp coriander powder-1sp ghee-2sp oil-2sp enough salt to taste METHOD: Shredd the coconut and divide into two portions. Extract a cup of thick milk from one portion. with another portion add the cardamom,cinnamon,cloves,aniseed,c.powder and the kuskus and grind it to a thin paste. Then add two cups of warm water in it and extract the milk from it. Pour the ghee and the oil in a heated kadai . Add the onion,garlic flakes,corainder leaves and the tomato. Cook them until the oil comes on the

top. Then add the thin coconut milk , enough salt and the vegetables and cook for some minutes. When the vegetables are cooked well in the korma, add the thick milk, and cook for a minute. after taking out the kadai from the fire add the lemon juice and mix well. ACCOMPANIMENTS FOR THE AAPPAM: II.MASALA KOZHI KUZAMBU. Ingredients: onions-2[thinly sliced] tomatoes-1 cup[nicely cut] chicken-1kilo[cleaned,washed and cut into very small pieces] coriander powder-2sps chilli powder-2sps ginger paste-1tbsp garlic paste-1tbsp Masala-I[grind 4tbsp shredded coconut,aniseed 1sp,and 1 onion with a little water to a thick paste] Masala-2[grind 2 bay leaves,11/2sp kuskus and 1sp aniseed to a fine powder] For tampering: onion-1[cut into very small pieces],1sp aniseed powder,curry leaves- a handful,coriander leaves-a handful, 2tbsps oil. turmeric powder-1sp enough salt to taste oil-3 or 4 tbsps Method:Heat a kadai with the oil. Add the onion and the tomatoes. When the are well cooked and the oil comes on the top, add all the powders including the masalaII.Fry them for a few minutes under medium fire. Then add the ginger and garlic pastes. After a few minutes add the masdala-I,enough salt,the chicken pieces and 2 cups of water and mix well.More water can be added according to the concictency of the kuzambu. Cover the lid and cook until the chicken pieces are well cooked and nice aroma floats on the air.The kuzambu must not be very thick. Now heat a small kadai and pour the oil. Fry the onions to a brown colour, then add the aniseed powder and mix well.Then add the curry leaves and the coriander leaves and fry for a minute. Now pour it over the kuzambu and mix well. Keep the kuzambu for a few minutes on a very slow fire and then take it off from the fire. serve the chicken kuzambu with hot aappams! ACCOMPANIMENTS FOR AAPPAMS: III.VADAI CURRY [This is a famous side dish for Aappams in the Madras side] Ingredients: Onions-3[nicely sliced] Tomatoes-1/2 kilo [crushed] Garlic flakes-12 Garlic paste-1sp Ginger paste-1sp

Turmeric powder-1sp Enough salt to taste Shredded coconut-1 cup Cardamom-1 Clove-1 Oil-3 or 4 tbsps FOR VADAI: Bengal gram-1/2 cup Thur dal-1/2 cup Red chillies-2 Green chillies-2 Aniseed-1/2 sp Sliced onion-1 cup Coriander leaves and curry leaves-1/4 cup METHOD: Soak the dhals for an hour and grind coarsely with the chillies, enough salt and the aniseeds. Do not add much water. The batter should be thick. Mix the onions, curry leaves and the coriander leaves with the batter. Pour the batter in an oil coated idli plate and steam them for 15 minutes. Let it cool for some time and then cut it into small, even pieces. Grind the coconut with the cardamom, clove and 2 cups of water, and then extract the milk from it. In a hot pan, pour the oil. When it is heated, add the onions, ginger and garlic pastes, garlic flakes and the tomatoes. When they are cooked and the oil floats on the surface, add the coconut milk, turmeric powder, enough salt and 3 cups of water. When the gravy is thickened slightly, add the vadai pieces and cook for some more minutes. AAPPAM-II[with boiled rice and raw rice] [this is famous in the Erode side] ingredients needed: Raw rice-1 cup Boiled rice-1 cup, fenugreek seeds-1sp, black gram-2sps coconut-1[shredded] Method: Soak the raw rice, boiled rice, fenugreek seeds and the black grams for 6 to 8 hours. Then grind them smoothly with the coconut. Let the batter ferment in the night. You can make fresh aappams in the morning. AAPPAM WITH RAW RICE: TYPE-1.

Soak 1 cup raw rice for one hour. boil 1tbsp rice rawa with one cup of water until it is cooked well and lessoned to 1/2 cup. Let it cool. Grind the rice with one handful shredded coconut, salt and the rawa paste thickly.Sprinke 1sp sugar,and 1sp yeast in 1/2 cup of warmwater, mix well and pour it over the batter. Dont mix the batter. Let it ferment for the whole night. In the morning mix well and make aappams. AAPPAM-2. Soak 1/2 kg raw rice for one hour and grind it very thickly.Mix 1/2 cup thick coconut milk with it. In 1/2 cup of warm water mix 1/2 sp yeast with 2 sp sugar and let it come on the top. Boil 1/2 cup semolina with 2 cups of water on slow fire until it is lessoned to 1cup and let it cool. Add all these to the batter with enough salt and mix well. Let it ferment for the whole night. In the morning add 1/4sp soda-bicarbonate and an egg which is well beaten. Mix well and after half an hour make aappams. IDLI: This is definitely the most tastiest tiffin in Tamilnadu eventhough its ingredients are very simple. Making soft idlies is an art. There are many popular varieties in idlieskanjipuram idli, rawa idli, kudalai idli, venthaya idli, suraikkai idli etc., etc.,. I heard about Kusbboo idli which is very soft and spongy and will be available in the roadside stalls at the national highways of Tamilnadu. But I couldn’t find its recipe. If anyone knows its recipe, kindly post here. Ingredients: Boiled rice-4 cups Raw rice-1 cup Black gram-1 cup Fenugreek seeds-1 to 11//2sp Enough salt. Method: Soak the boiled rice and the raw rice together for 7 to 8 hours. Soak the black gram separately with fenugreek seeds. Grind the black gram first, till the batter is very soft and frothy. If you use a grinder, water should be added in the intervals little by little. The black gram will absorb the water and will be very frothy. Split black gram as well as whole black gram[urundai ulundhu] are used generally for this. But the idlies will be very spongy and soft if you use the black gram with the skin. It is a little difficult and time consuming-but the result will be the best one. Only after soaking this kind of black gram for hours its outer skin will come out. Then grind the rice very finely. Mix both batters well with enough salt by using your hand. The batter should not be very thick as well as very watery. Water should not be added the next day. Then the idlies will not be very soft. The batter should be kept in a large container so that there is enough space for the batter to rise. Allow the batter to ferment for atleast 8 hours. In the morning , mix well the batter, pour in greased idli plates and steam for 12 minutes. KANJIPURAM IDLI:

Mix the rice flour with this batter with enough salt and let it ferment for 8 hours. and nicely cut capsicum 1/4 cup and enough salt to taste. ULUNTHU DOSAI: Soak 1 cup boiled rice. Then grind it to a fine batter. 1sp sliced green chillies. Let it ferment for the whole night. KUDALAI IDLI: Soak 1 cup green gram.and 2 springs curry leaves. Mix both batters with enough salt and let it ferment for 10 to 12 hours. 1sp cummin seeds. 1 cup raw rice. Add 1 cup thick buutermilk. Grind one handful of shredded cococnut with a small piece ginger and 3 green chillies nicely. ¾ cup black gram separately. Mix well and make idlies as usual.Soak 1 cup parboiled rice. Then grind them coarsely. frozen corn 1/2 cup. These idlies will be very soft. add 1/2 cup water. soda bi-corbonate 1/4sp. and coriander leaves. 1 cup semolina. Venthaya idli: Soak 4 cups par boiled rice and 3 tbsps fenugreek seeds together for 6 to 8 hours. Grind it to a smooth batter with 1sp peppercorns. 1/2 cup shredded coconut and 1tbsp bengal gram in 2tbsps ghee and pour on the batter. Then you can pour this batter into greased idli plates and steam for 20 minutes. Add ½ cup one day old idli batter to this and mix well with enough salt. and 1 cup black gram together for 6 to 8 hours. No need to turn the rawa into light brown colour. Add enough salt and mix well. Dry grind it to a find powder. 1sp pepper powder. Mix well and keep the batter covered for 1/2 hour. Grind the black gram smoothly . Then grind them very thickly. In the morning. ghee 2tbsps. Then drain the water completely. shredded coconut 1/2 cup. SAGO[JAVVARISI] IDLI: Soak 1 cup javvarisi in water for 4 hours. staem idlies as usual. 1sp coarse pepper powder. Then grind the rice varieties very nicely. enough salt and 2 tbsps coriander leaves. Sieve the flour twice. . 1 cup par boiled rice. whole peppercorns-1sp. 1 cup raw rice and 1 cup black gram together for 6 to 8 hours. and salt to the javvarisi and mix well. Let it ferment overnight. 1sp ginger and 5 red chillies. 1 sp cimmuin seeds. Mix well and keep it for 1 hour. Add 1/2 cup curd. thick curd 1/2cup. SURAIKKAI IDLI: Wash 2 handfuls of aval[poha] and grind it with 2 green chillies . RAWA IDLI: Fry 1 cup semolina[rawa] in 3tbsps ghee on moderate fire for a few minutes. Add this to the javvarisi mixture and mix well. Soak 200 gms black grams and 200gms boiled rice together for 6 hours. 1sp baking powder. 1sp cumin seeds and half a coconut coarsely. Steam idlies as usual. 1sp crushed ginger. KOVIL THOSAI: Soak 200gms raw rice for 1 hour and then drain it in a colander. Then you can make the idlies as usual. fry 2tbsps cashnew nuts. some curry leaves. 2 green chillies[nicely cut]. Mix all these with 4 cups shredded suraikkai[bottle gourd]. When cold.In the morning. Keep this batter closed for three hours and then steam idlies as usual. Fry 11/2 cupc rice rawa for a few minutes on a slow fire and take it out. ½ cup shredded carrot.

Cut into 4 pieces and serve them on the dining table. Grind the black gram with water very smoothly. Drain the water in the rice. POOSANIKKAI [WHITE PUMPKIN ] DOSAI: Soak 1 cup boiled rice with 2tbsps raw rice for 5 hours and grind it very smoothly with 2tbsps shredded coconut. SPRING DOSAI: Soak 11/2 cups raw rice along with 50gms black gram. ½ cup plain flour. ½ sp chopped ginger. Then spread a liberal layer of the topping. Add 1tbsp thick fresh curd. You can make dosai immediately. Let it ferment for 5 hours. TAPIOCA DOSAI: Soak 1 cup raw rice and 1 cup boiled rice for 5 hours. 6 dry chillies in oil to LIGHT BROWN COLOUR. Grind them smoothly with 1 sp aniseed. Soak 11/4 cup raw rice with 2tbsps thur dal for 1 hour.2sp cumin seeds and 2 cups shredded poosanikkai. Grind it smoothly with 1 ¾ cup chopped tomatoes. 5 peppercorns. When it is cooked on one side. 1sp cumin seeds. Then powder it and sieve it twice. Mix both with enough salt and keep it covered for 4 to 5 hours. TOMATO DOSAI: This I have learnt from Mrs. Then roll it very tightly. 1tsp chopped green chillies. Now add enough water to make a thin batter. Fry 3tbsp Bengal gram. Then spread some chutney over the dosai. turn on the other side.GREENGRAM METHI DOSAI: Soak 2 cups boiled rice . TOPPING: 5 Onions [chopped nicely] 5 capsicums [chopped nicely] Cabbage-250gms [shredded finely] Cashewnuts-1/2cup [broken into small pieces] Spread the dosai batter on the hot tawa. ¼ cup green gram and 2sps fenugreek seeds together for 6 to 8 hrs. Keep it covered for 2 hours. Then make thin dosas out of it. You can make tasty tomato dosas immediately. and enough salt to the bowl. 1tbsp curry leaves. and a gooseberry size tamarind. The batter should be thin enough to prepare thin dosas. Add enough salt and mix well. 1. 2tbsps black gram. and 1/2 sp fenugreek seeds for 2 hours. ¼ cup rice flour and 1tbsp gram flour in a bowl. Mallika Badrinath’s cookery. 5 dry red chillies. Let the batter ferment for 6 to 8 hrs and then make nice dosas. Put off the fire. The batter should be thick. Add enough salt and mix well. Keep it covered for ½ hour and make nice rawa dosas. 5 red chillies and 4 cups of shredded tapioca. . KAL DOSAI: Soak 400gms of raw rice and 100gms of Black gram separately. RAWA DOSA: Mix ½ cup nice semolina. The batter should not be very thick. And then you can make nice dosas. 4 red chillies. Then grind them to a fine batter. and 2tbsps chopped coriander leaves. ½ sp kaayam powder. 2tbsps shredded coconut. Grind them smoothly with 2tbsps cooked rice. Grind them with a small gooseberry-sized tamarind. Mix butter to the chutney in 8tbsps:50gms ratio.

Mash well the vegetables with the help of a potato masher. Spread a little chopped spring onions. 1sp crushed ginger and 1sp turmeric powder. Lastly add 2 cups of shredded keerai. But. Add 1 cup or 2 cups of water. Steam the idlies as usual idlis. add the prepared kothsu and let it boil. When the water is simmering. Then remove the outer cover and take out the flesh. add enough water to cover the vegetables and pressure cook them to 5 or 6 whistles. in an another kadai. fry 3 or 4 red chillies. In a cooking vessel pour 5 cups of water and let it simmer. Place them in a bowl. This is a very tasty kothsu. When the rice is almost cooked add the vegetables and mix well. Then only the pizza dosai will be crisp and also the cheese will be melted at the same time. toss 1sp mustard seeds. 3 to 5 medium tomato. If the kothsu is too thick then you can add ½ cup to 1 cup of water for the right consistency. Cook the vegetables nicely.and chopped capsicum over the batter. Then add 2 or 3 small brinjals which are cut into small pieces and fry for a few minutes. 1sp turmeric powder and enough salt. Let it simmer until the gravy is thickened. Sprinkle this over the batter. Powder them with 2sps pottukadalai. and curry leaves. 1sp asafoetida powder and 3 green chillies[ which are chopped very nicely] in ½ cup of ghee. Then again add the cooked water to it with 1 sp turmeric powder and enough salt. Add enough salt. Then its taste will not be the same. DOSAI PIZZA: The preparation is the same as Idli pizza. I usually make when I am giving a feast to the guests] Pour the idli batter on the idli moulds up to ¾TH quantity. and 1sp coriander seeds to a golden colour. When this is being cooked. KEERAI PONGAL: Wash 1cup raw rice and ¼ cup green gram[split] together and soak them for ½ hour. add the rice and the dal. and drain the water into an another bowl. IDLI PIZZA: [This. TOMATO AND KATHARIKKAI KOTHSU: Grill 3 or 4 small brinjals on a gas fire until they are well cooked. Mix 1tsp or 2tsp of water with one small cup of tomato ketchup. a little piece of asafoetida. it should not be simmered for a long time . the powder.KATHARIKKAI AND POTATO KOTHSU: Chop finely 2 or 3 small brinjals. Just let it boil for 5 minutes. Cook on a low fire for a few minutes until the pongal is well cooked. Cook them until they are mashed well and the oil comes on the top. But the pizza should be cooked on a low flame. and lastly spread shredded pizza cheese over it. Add 2tbsps chopped coriander leaves and mix well. Now add the katharikkai flesh and toss them for some minutes. Then take the bowl out. 4 red chillies and curry leaves. When the mustard seeds splutter. chopped tomato pieces . Then add 1 cup tomato pieces and cook them until it is mashed nicely and the oil floates on the surface. fry 2 onions. Again in 2 or 3tbsps oil. 2 onions and slit 4 green chillies. Sprinkle a little coarsely ground ajwain powder. 1 medium sized potato. Cook under medium fire. Heat a kadai. Then add 1 onion and 5 midium tomatoes which are chopped finely. 1sp cumin seeds. And also the dosai should be covered while cooking . In a little oil. a small piece of asafoetida . add a little oil and add 1sp mustard seeds. Add enough salt to the vegetables. SARKKARAI PONGAL: .

6 small onions and enough salt. the remaining pongal is immersed in water and kept overnight in the same mud vessel. 5 garlic flakes and then add ½ coconut[shredded] and fry for a few minutes. COCONUT CHUTNEY-I In 1tbsp of oil. Now add the powder and mix well. Grind ½ coconut [shredded] with one handful coriander leaves. add the jaggery syrup and mix well. fry 2sps black gram. VEN PONGAL: Soak 1 cup of raw rice for ½ hour. . In villages. 2 spring curry leaves. ] PONGAL KUZHAMBU: Cook 1 cup of red gram dhal in a cooker. 2tbsps chilli powder and 11/2 tbsp coriander powder. Boil 2 cups of water and 2 cups of full cream milk in a cooking vessel. Again cook for a few minutes. add the rice and the dhal. Let it simmer on heat. Cook them with enough salt and 11/2 sps turmeric powder. Soak this dhal with 1 cup of raw rice in water for 1 hour. one handful pudhina leaves. Add 1 cup of shredded coconut and a little salt. Soak 2tbsps almonds in hot water and then remove the skins. Garnish with curry leaves. add the rice to it and cook on a medium flame until the rice is almost cooked. Soak 1/2sp saffron in ¼ cup of warm milk.Pour enough water to cover the jaggery. When it starts simmering. Make a thin syrup of it and put off the fire. After cooking them for some minutes add the dhal and mix well. Now add all the remaining ingredients and ¼ cup of ghee. For this kuzhambu. Slice them nicely. Add One handful of chopped tomatoes. 7 red chillies. Extract the juice after ½ hour. Cook under slow fire for 5 minutes. [This ven pongal is eaten with sweet thick curd which is prepared from cow’s milk. add the tamarind juice.When the simmering starts. 2tbsps split cashew nuts. COCONUT CHUTNEY-III . Grind them to a nice powder. Cook under medium flame. Pour 3 cups of water and 2 cups of milk [full cream] in a cooking vessel. one handful of avaraikkai[cut into 1” pieces]. Mix well and cook until the pongal is set well. In the morning it will be a heavenly taste to eat this with sweet curd. one handful of brinjal pieces[cut into medium pieces]. 1sp ginger. 2sps pottu kadalai and enough salt. 1sp cumin seeds. Add 1 cup of shredded coconut and mix well. Fry 2tbsps shredded coconut in a tbsp of ghee. 7 red chillies.marind. 1sp peppercorns and 1sp aniseeds to a nice brown colour. Soak a small orange size of tamarind in warm water. one handful of red pumpkin pieces[cut into 1” pieces]. Crush 2 cups of jaggery . Mix well and cook until it is done. and 2tbsps seedless raisins separately in ghee. When they are almost cooked. Fry the almond slices. 6 important vegetables are needed. Grind them coarsely with a marble size tamarind.Fry ¼ cup of split green gram dhal in a kadai with 1sp ghee to a light brown colour or until a nice aroma floats on the air. 2 handfuls of sweet potatoes[cut into 1” pieces]. Dry fry 1 handful of boiled rice. When the vegetables are half done. a marble size ta. 3 raw bananas[cut into cubes] and most importantly 2 cups of mochaikkai in a cooking vessel and add enough water to cover it. Again cook for a few minutes. Let it boil. 1 tbsp raw rice.

Add this to the masala with 1 cup of water and enough salt. Mix well. CABBAGE CHUTNEY: In 2tbsps oil. RADISH CHUTNEY: In a tsp of oil. fry one handful of coriander seeds and 6 red chillies. gooseberry size tamarind and enough salt. 1sp Bengal gram. Take them out. Add 2sps chilli powder. 6 green chillies and one handful of small onions nicely. Add enough salt and water. Add 2 cups of crushed tomato and fry well. Grind them all coarsely with a marble sized tamarind and enough salt. When they splutter. one handful of Bengal gram and one handful of red chillies nicely. Add 1sp cumin seeds. Add 1sp turmeric powder and 4 slit green chillies also. 4 green chillies and 7 garlic flakes and fry them well until all are mashed well . TOMATO ONION CHUTNEY: In 2tbsps oil. Put this flour in a thin cloth and then . Heat 2 tbsps oil and add 1sp mustard seeds. Add 2tbsps chopped coriander leaves and cook for 5 to 7 minutes. 7 green chillies. Cook 1 cup pf split green gram dhal in a kadai. LADIES FINGER CHUTNEY: Cut 4 ladies fingers into small pieces and fry them nicely in a tabsp oil. 1 tomato. add the green gram gravy. two handfuls of nicely cut radish. fry 2 handfuls of small onions and 1sp asafoetida powder nicely. 1 onion. Grind them all with a marble sized tamarind. Grind them to a fine paste. 1tbsp shredded coconut and enough salt. add one onion and three tomatoes which are finely chopped. When they are well cooked put off the fire and mash them with a potato masher. 10 garlic flakes. DHANIYA TOMATO CHUTNEY: In 1tbsp oil. 1sp ginger and 10 small onions. Grind them coarsely with salt and a marble size tamarind. add 1cup of onion and 1 cup of tomato which are chopped nicely. IDIYAAPPAM: Soak 2 cups of raw rice in water for half an hour and then drain it. Cook until they are well mashed. Dry grind the rice to a fine powder. 1sp ginger. When they splutter. Cook untilit is well blended. add ½ kilo peerkankai which are chopped very finely. When they simmer for a few minutes. fry a pea sized asafoetida and 4sps black gram to a light brown colour. Grind these all with ½ coconut [shredded]. 1 onion and 1 tomato[which are chopped nicely]. Add the Tamarind juice and ½ cup of water. and 2 garlic flakes. 1 spring curry leaves. Fry separately one handful of black gram. Sieve the flour twice. Take them away. THEN add ½ coconut[shredded] and fry for a few minutes. Add 1sp mustard seeds. When it is almost done. TOMATO COCONUT KUZHAMBU: In 2tbsps oil. 1sp coriander powder and 1sp turmeric powder and fry for a few minutes. a small gooseberry sized tamarind and enough salt. Grind 1 cup of shredded coconut with 1sp ginger to a fine paste. Again. PEERKANKAI [RIDGE GOURD] KOTHSU: Soak a lemon sized tamarind for half an hour and extract the thick juice from it.fry 1 cup crushed tomato. fry 1sp black gram. 1tbsp Bengal gram. Fry well until they are mashed and oil floats on the top. in 2sps oil. fry 1sps black grams. Grind them coarsely with one handful of shredded coconut. Add 1 cup shredded cabbage and fry for a few minutes.In 1tbsp oil. 2 spring curry leaves.

Be careful not to add much water. The batter must not be very thick. Pour the batter in a greased bowl[greased with ghee]and pour and spread 11/2 tbsps ghee on top of the batter and cover it. Grind one handful of shredded coconut with 4 green chillies and 1sp kuskus finely. heat the oil on a medium fire and make adhirasam. You can keep this flour for months. The next day you can prepare the adhirasams. THIPPA ROTI: Soak 3 cups rice rawa in 2 or 3 cups of fresh curd with 1sp peppercorns and one handful of Bengal gram for one hour. Add enough salt and let it ferment for the whole night. Some people will not steam the rice flour. Add this to the cooked rawa varieties. Knead and mix well to a fine dough. Cover this with a wet towel and keep it for ½ hour. 1sp sugar and enough salt . Sprinke 1/2 sp cardamom powder and mix well. it must be taken out and again sieved. You can make nice ooththappams in the morning. You must feel flexibility and smoothness in your hand. Place a tawa on the heat.Then grind it to a nice flour. OOTHTHAPPAM: Soak ½ kilo boiled rice with 2tbsps black gram. When it simmers. Mix this with the rice rawa with enough salt and keep it covered for ½ hour.Then immediately make syrup from 300gms jaggery to a pearl-like consistency. When a good smell comes from the flour.When you prepare the adhirasams. steam it for 15 minutes. Then place it on a papper and allow it to cool down. Again sieve it. POTATO CHAPPATHI: Boil 3 potatoes[medium] and mash nicely. Add chopped coriander and curry leaves. and 1 cup whole green gram separately to a light brown colour. Put this vessel on fire and mix well for a few minutes under slow fire.Sieve the flour only once.[not a stiff ball] then put off the fire. The fire should be low. Then add 1 cup shredded coconut and 1 cup finely chopped onions. Add enough salt and 2tbsps ghee. then it must be a very smooth ball. Then you can make chappathies as usual. Spread a big . Boil 1 to ½ cups of water. You can grind the rice even when the water is not fully drained up. 1 cup semolina. ADHIRASAM Soak 1/2 kilo raw rice in the water for 1/2 hour and then drain the rice in a colander. It should not be a very rough dough. Soak 1 cup sabuthana[javvarisi] in warm water for a few hours. pour it on the flour little by little and mix well with a wooden spoon.When the syrup is bubbling. 2tbsps thuar dhal and 2tbsps Bengal gram for 5 hours. Put this dough in a greased idiyaappam maker and press the idiyaappams in a greased idiyaappam mould nicely. Steams them for 15 minutes. Sprinke the rice flour little by little in the syrup and mix well. Mix well.It should not be made on high flame. It must not break. Take the prepared flour in a bowl and add 1sp oil and a little salt to the flour. Then take out the vessel. If we make a small ball from it. That is the correct consistency for adhirasam.put it in a bowl. Combine all these in a vessel and Pressure Cook with enough water upto 5 whisltes. Grind finely to a nice batter. reduce the flame to low heat. They will fry the flour on a very low fire. Add 2 cups of plain flour with 1tbsp ghee. If we drop a little syrup in a cup of water and then if we could form the syrup into a smooth ball. MUTHU PONGAL: Fry 1 cup wheat rawa. Soak 1 cup black gram separately for one hour and grind finely.

and a little salt and mix well. When they splutter. Add chopped coriander and chopped curry leaves. chopped coriander leaves and curry leaves and mix well. 1sp asafoetida powder and 2sps crushed cumin seeds. In a small kadai add 3tbsps pure ghee. Mix this to the rice. 1tbsp tuar dhal. Add 1sp mustard seeds. When it thickens. Heat a kadai and pour 3tbsps oil. Pour water upto the upper level. and when it splutters add 1 cup of chopped onions and 1 cup of chopped tomatoes. Heat the paniyara chatti to moderate flame and make nice paniyarams. Add chopped coriander leaves and curry leaves. Put off the fire. Dry fry 1sp Bengal gram. add the mashed idlies and mix well. a little salt. reduce the fire to medium. Soak a small lemon sized tamarind in water and extract the thick juice from it. 1tbsp curd[fresh]. 1sp coriander seeds. When it is cooked on one side you can flip it to the other side. 1tbsp chopped green chillies and 1 cup chopped tomatoes. add 2tbsps oil and then add 1sp mustard seeds. you can add ½ cup shredded coconut in the end. The thickness of this roti must be 1cm. Cover the kadai and let the uppuma cook in a slow fire. Mix these with 2 cups rice rawa. add the powder. Cook the wheat rawa in a cooker upto 3 whistsles. Soak this in water for 1 hour with 2 cups of raw rice. Add enough salt and some chopped coriander leaves.spoonful of this thick batter evenly. 1sp chopped green chillies. 1tbsp chopped curry leaves and a pinch of soda bi carbonate. 4 red chillies and 1sp black gram into a nice rawa consisitency. ¼ cup shredded coconut. raw rice 1 cup and black gram ½ cup in water for 5 hours and then grind it nicely. Add 1/2sp turmeric powder and cook until the vegetables are mashed well and the oil floats on the top. 1sp black gram and 2 red chillies. Add the rice and the dhal. Add enough salt. add the rice rawa little by little . Add 2tsps cooking oil and enough salt and mix well. RICE PANIYARAM: Soak boiled rice 1 cup. If you want. Now add the tamarind extract and let it simmer for a few minutes. add 2 chopped onions and 2 chopped green chillies. Fry for a few seconds. You can add fried cashew nuts. add 1cup chopped onions. Then powder it finely. When the water starts to boil. When the rice is almost cooked. Add 6 cups of water. Add 2sps crushed pepper. Mix salt and let the batter ferment for 5 to 6 hours. you can add some more melted ghee to taste. IDLI SEEYALI: Mash 6 to 7 idlies nicely. Pour 2tbsps gingelly oil in a kadai and add 1sp mustard seeds. Add asafoetida powder. PONGAL: Fry ½ cup broken green gram dhal in a tsp ghee till a nice aroma floats up on the air. If it is needed. add 1tbsp finely chopped ginger and 1tbsp finely chopped green chillies. When they are cooked well add 1cup mixed vegetables. Add ½ cup onions. a little salt and 1 chopped capsicum. Pour 1 or 2 sps gingelly oil around the roti and cover with a lid. RICE RAWA UPPUMA: Dry grind 2tbsp Bengal gram. Mix well. WHEAT RAWA UPPUMA: wash 2 cups of wheat rawa in water twice and then put it in a bowl. Now take out the cooked rawa and add that to . When they splutter. Tomato chutney is suitable for these paniyarams. When it becomes a thick gravy. Cook on a slow fire. Pour 10 cups of water in a cooking vessel and let it boil. Fry well. Heat a kadai. Cook well.

IDIYAAPPAM: After having sieved the rice flour steam it as we do for the puttu. This is the correct ‘padham’ for puttu. Steam this flour for 10 minutes. fresh shredded coconut and a little cardamom powder and serve. Add 1sp mustard seeds and when they splutter add 2sps broken black gram. Put this into a greased idiyaappam maker and press on oiled idiyaappam moulds or idli moulds. Add a little salt to that and mix well. Then let it cool. Fry well on a slow fire and then add the tamarind extract. Steam these idiyaappams for 10 to 15 minutes. Mix well. add 1sp black gram. Add mustard seeds and when they splutter. But we must wash 2cups of aval[poha] twice or thrice and drain the water fully in a colander. There are different varieties of idiyaappams we can make. Now the aval is ready to cook. you can place the flour in a food processor and run it for a few seconds. Now add 1cup shredded coconut and mix well. 1tbsp . Sieve the flour thrice. Now add the drained aval and enough salt. This is the flour for making idiyaappams and kozukkattais. KOZUKKATTAI AND IDIYAAPPAM: Soak raw rice for one hour and drain the rice in a colander. Place this flour in a clean white cloth and then again place it on a shallow vessel and cover the upper part with the same cloth. mix well with enough powdered sugar. 1sp turmeric powder. Normally idiyaappams are served with korma and coconut chutney. The flour will become like nice bread crumbs. Heat a small kadai and add 2tbsp oil. Mix well with a wooden spoon. If we take some flour in our right hand and press with our fingers tightly with the palm. Immediately dry grind the powder finely and the flour will be chilly and silky in our hands. 2 spring curry leaves and 5 red chillies. After it is well blended put off the fire. LEMON IDIYAAPPAM: Separate the idiyaappams like the noodles using the hands. If a little more hot water is added accidetly. 1sp asafoetida powder. TAMARIND AVAL UPPUMA: Soak a lemon sized tamarind in warm water for some time and extract the juice. We must press with our hands so that the remaining water will be drained well. Add boiled water little by little to make a soft dough. Cook till it becomes a very thick gravy. PUTTU: Place the flour in a bowl. Then again sprinkle some boiling water. Mix well and again sieve. Add a little [1 to 2 sp ]oil and salt..the kadai. Add a pich of salt and mix well . THE RICE FLOUR FOR THE PUTTU. the drained aval can be added. AVAL UPPUMA: We must follow the same procedure as wheat rawa uppuma. Mix well on a slow fire for some minutes. Place this flour in a bowl. Prepare 3 cups of aval as I have mentioned above. If we drop the flour in the bowl again it must fall like bread crumbs. After cooking the vegetables. Mix well and cook and mix the uppuma for some minutes on a very slow fire until it is well blended. Heat a kadai and pour 2tbsps oil. Then take out the flour. it should form like a kozukkatai. Sprinkle a little boiling water. 2tbsps Bengal gram.

In the last stage of the preparation of the puliyotharai masala. Add 1sp turmeric powder and cook until the tomatoes are mashed nicely. While it is boiling. Cook for some minutes. 1sp coriander seeds and 4 red chillies to a golden colour. add the powder and mix well. Add the powder and enough salt. Cook until it is getting thick. 1sp asafoetida powder and 1sp turmeric powder. Mix well and add the chicken with enough salt. 1sp turmeric powder and a little salt. Add all the powders. Add the onions and fry to a light brown colour. Fry for a few minutes and add this to the idiyaappams. Then add the garlic and ginger paste. cloves-15 METHOD: Soak the rice for 15 minutes. Pour 2tbsp oil in the kadai and add mustards seeds. Add enough of this masala to the prepared idiyaappam noodles and mix well. Then add the tomatoes and green chillies and fry well. Heat a kadai and dry fry 1sp fenugreek seeds. Add 1sp mustard seeds and when they splutter add 1tbsp bengal gram. 2 springs curry leaves and 4 red chillies. Immediaately add the thick extract of a small lemon sized tamarind. Add fresh coconut shreds and chopped coriander leaves CHICKEN BRIYANI: Ingredients: Briyani Rice-6cups Chopped onions-3 cups Chopped tomatoes-2 cups Garlic paste-2tbsp Ginger paste-2tbsp Mint leaves-2 handfuls Coriander leaves-2 handfuls Chicken-1500gms[cut into pieces] Ghee-150 ml Fresh curd-1/2 cup Lemon-1/2 Green chillies-10 Chilli powder-1sp Powder the following: 15 cardamoms. 1tbsp Bengal gram. Cook well until the tomatoes are cooked and well blended and the oil floats on the top. Then powder it nicely. fry seperately 1sp fenugreek seeds and a asafoetida piece in a little oil and then powder it. Heat the vessel and pour the ghee. 1tbsp ground nuts. Cover with a lid and cook on a medium fire until the chicken pieces are well cooked and the gravy is thickened well. Fry well until it is well blended. Add enough lime juice and mix well adding 1sp turmeric powder. 1sp black gram. 1 1/2sp cinnamon. TAMARIND IDIYAAPPAM: Heat a kadai and add 2tbsp gingelly oil. TOMATO IDIYAAPPAM: Chop 4 medium tomatoes nicely. When they splutter add the tomatoes. Add the greens and the curd. Lastly add shredded coconut and mix well. Mix enough of this with the idiyaappams. Fry for a few minutes. In a separate vessel pour 10 ½ cups of water and bring to boil. Then add the soaked rice and cook until it is half .Bengal gram. Add shredded coconut and chopped coriander leaves and mix well. 1 or 2 springs curry leaves. and 1tbsp chopped green chillies.

If you add thick coconut milk after adding the fishes. break the lumps and again sieve. Powder the fenugreek seeds and add that to the tomatoes and fry for a few minutes. turmeric powder and curry leaves and fry well until the oil floats on the surface and the tomatoes are mashed well. For a lemon sized tamarind you can add half of the every ingredient. Chilli powder-1 ½ tbsp Coriander powder-2 tbsp Turmeric powder-1sp Small onions. Before putting off the fire add 1tbsp gingelly oil and mix well.cooked. NB: You can add 2cups of chopped methi leaves and fry with the tomatoes before adding the tamarind extract. Gingelly oil is more suitable for meen kuzhambu than any other oil because of its flavour. Then add the required salt and again cook till all the water is absorbed. Put off the fire. Do not forget to take out once and mix well in between these 20 minutes. Let the kuzhambu simmer for 10 minutes. KOZUKKATTAI: Soak raw rice for one hour and drain the rice in a colander. After having sieved the rice flour . After checking its consistency add the fish pieces and allow the kuzhambu simmer for another 10 minutes on medium fire. This is the flour for making idiyaappams and kozukkattais. Add the tomatoes. it will increase the quantity of the kuzhambu. take a small portion.You can store this flour for a long time-for more than a year. MEEN KUZHAMBU: Ingredients needed: Tamarind.1 or 1 ½ cups[chopped nicely] Tomatoes-1 cup[finely chopped] Curry leaves-1 spring Fenugreek seeds-1sp Salt Gingelly oil.a small orange size. Then allow it to cool. Mix well. Place this flour in a bowl. Mutton Briyani can also be made like this. After 10 minutes dry grind the rice finely and the flour will be chilly and silky in our hands. Sieve the flour thrice. cover the vessel with the same cloth and steam it for 15 minutes in a cooker. Add the chopped onions and fry on a medium fire until they turn to a light brown colour. Add some tbsp of ghee if you like. If there are more guests you can double the amount of everything. Mix well. Close the vessel and keep it in ‘DHUM’ in the gas oven at 160 degree C for 15 to 20 minutes.The dough must be flexible and soft. the dry powders and enough salt. Add the tamarind extract.3tbsp to 5tbsp Fish pieces-10 to 12 METHOD: Pour the oil in a kadai and heat it. place it in a thin white cloth and again place it in a small vessel. Add a little [1 to 2 sp ]oil and salt. Add the chicken masala and the lemon juice and mix well without breaking the rice. roll into a small ball with the greased hands and flatten it thinly . Add boiled water little by little to make a soft dough.

Add this to the batter and mix well. When they splutter. When they splutter.You can add green gram instead of bengal gram. Add 1sp mustard seeds. 1tbsp chopped garlic and 2 cups of chopped tomatoes. add 4 finely chopped onions and 5 green chillies. These recipes are from Chettinadu and I have not yet tested them. Prepare enough kozukkattais like this and steam them in greased idli moulds for 10 to 15 minutes. Place 11/2 cups of mashed jaggery in a kadai and add a little water. the scrapings of half a coconut and chopped coriander leaves. Add 1sp cardamom powder and place these in ahot kadai and cook on a medium fire until it is thickened.without cracks. Ferment for 5 hours. Heat a kadai and pour 3tbsp oil. Place any kinds of pooranam in it and close it firmly again with the hands. Grind them with enough salt and 1sp sugar. This will be very delicious to eat. Fry for a few minutes. Make kambi paagu OF it. KEERAI SALAD: Cook 3cups of chopped keerai in a very little water and a little salt. Add the mashed bengal gram and half coconut which is shredded finely. Add a pinch of soda bi carbonate and mix well. The batter should not be watery. Let it cool and then powder it. Cook until all of them are well cooked and the tomatoes are well mashed. Add curry leaves. Make paniyarams out of it. It must be like the batter of dosai. MASALA PANIYARAM: Soak ½ kilo raw rice and ¼ kilo black gram for 3 hours. Make paniyarams out of it. Cook for some minutes. Allow it to cool. 1sp cardamom. Add 1sp cumin seeds. KADALAIPARUPPU POORANAM: Soak 1cup of bengal gram for 1 hour and drain it in a colander. Fry them well. a pinch of salt. When the oil comes on the surface. Make 1 cup of thin syrup [kambipaagu] out of jaggery and cool it. add 1 cup chopped onion. KUZHI PANIYARAM: I have learnt this recipe from a Keralite friend. KEERAI KOOTTU: Cook 3 handfuls of dhal in cooker. Add 1sp cardamom powder and cook on a medium fire until the pooranam is thickened. ELLU POORANAM: Dry roast 1/2 cup of sesame seeds on a slow fire to a light brown colour. COCONUT POORANAM: Combine 1 or 1 cup of fresh shredded coconut with 3/4 of mashed jaggery. 4 slit green chillies. Make paniyarams in the paniyara chatti. Ferment the batter for 5 hours. Soak 1 cup of raw rice for ½ hour. Then grind the rice with the syrup. half banana. In a tbsp ghee fry ½ cup shredded coconut to a light brown colour and add to the batter. Grind them with enough salt. Heat a kadai and add a little oil. Then cook the Bengal gram and mash it finely. VELLAI PANIYARAM: Soak 4 cups of raw rice and ¾ cup of black gram for 2 to 3 hours. and ½ sp cumin seeds to a fine paste. Mash 1/2 cup of jaggery finely and add this to the powder with 1/2 sp cardamom powder. . add the dhal and 3 cups of chopped keerai with enough salt.

enough oil and salt ghee-1cup METHOD: Wash and saok the rice in water. white pepper-1sp. Then add the rasam. 1 sp turmeric powder. 1sp kuskus seeds. After 20 minutes add 1tbsp chopped coriander. Add 1sp mustard seeds and when they splutter. Allow it to simmer for 3 minutes. 1sp cardamom. chilli powder-1sp. Add the tamarind extract and enough water to the desired consistency. Heat a kadai and pour 1tbsp ghee. Then put off the fire and pour in a vessel. 1tbsp coarsely ground pepper and 1sp coarsely ground cumin powder and fry for a few seconds.1 handful Juice of 2 small limes Grind to a powder: 1sp cumin seeds. one spring curry leaves and juice of a big lemon. Close with lid and use after ½ hour. Fry them over a slow fire and then add ½ cup chopped small onions. Heat the kadai and pour 2tbsp oil. 1sp cinnamon pieces. 1sp finely chopped garlic. Add ½ sp mustard seeds. 1sp chopped green chillies and 1sp chopped ginger. reduce the fire and add 1sp asafoetida powder.The cooked keerai must be dry without water.2 handfuls Coriander leaves. 2 slit green chillies. When the rasam starts to simmer allow it to simmer for 1 minute and then put off the fire. ¾ tbsp coarsely ground pepper. 1tbsp shredded coconut and a pinch of salt and fry them to a light brown colour. 2tbsp cooked dhal and enough salt. Heat the kadai and add 1tbsp gingelly oil. 1tbsp coarsely ground cumin seeds. Add this to the keerai with enough fresh curd and salt to make a thick salad. When they splutter. 1sp turmeric powder and 3 green chillies[slit]. add 1sp cumin seeds. 1 spring curry leaves. Add 1sp mustard seeds and when they splutter add the prepared rasam. 1tbsp chopped coriander leaves. In a vessel add 1 cup of chopped tomatoes. Add enough salt and mix well. Crush all using the hands. 1sp asafoetida powder. CHICKEN BRIYANI[OR MUTTON BRIYANI}-2: Ingredients: Briyani rice-6 cups Mutton or chicken pieces-11/2 kg Big onions-5[sliced] Tomatoes-4[chopped] Ginger paste-1tbsp Garlic paste-1tbsp Cashewnuts-1/4 cup Green chillies-12 Curd-1/4 cup Mint leaves. Add 1cup chopped tomatoes. PARUPPU RASAM: Soak a lemon sized tamarind for 1 hour and then extract the juice out of it. cloves-15. . LEMON RASAM: Mix one cup of cooked dhal with 4 or 41/2 cups of water. 2sp finely chopped ginger.

Cook for some more minutes. Now grind the black gram into a frothy thick pulp and make vadais out of it. For the masala. NB: Rice and the coconut milk should be in the ratio of 1: 1 ¾ THAYIR VADAI: Soak 1 cup of black gram in water for 1 hour. Add 2 cups chopped drumstick leaves. 1sp finely chopped green chillies and 1tbsp finely chopped coriander leaves. 1 small piece cinnamon. Cook over medium fire until the gravy is thickened and the mutton is well cooked. fry 1sp coriander seeds. add some chopped coriander leaves and mint leaves. In a separate vessel prepare the rice with enough salt until all the water is absorbed and the rice is 3/4th cooked. Cook the tomatoes until they are crushed and the oil comes on the surface. Add one handful of sambar onions and 10 garlic flakes. juice of 2 small limes and mix well. add this to the curd. Or you can directly put them in the curd. poppy seeds 1/2sp. Extract milk from 1 coconut. In a vessel pour 1tbsp ghee and heat it. Fry well until the oil floats and then add the tomatoes. Heat the vessel and pour 1/2cup ghee. add the prawns. one handful of coriander leaves and the rice with enough salt. mix well and put off the fire. Cut 4 drumsticks into 1” pieces and add them to the masala. Add 5 chopped tomatoes with 1sp turmeric powder and cook until the tomatoes are well mashed and the oil floats on the top. There are two methods to soak them. Add the curd. 5 pieces of cinnamon. Soak ½ kilo briyani rice in water for half an hour. MURUNGAIKKAI RICE: Soak 300gm basmati rice for half an hour and then drain it. and add 1sp mustard seeds. 10 green chillies 2sp garlic paste and 2sp ginger paste. Add the powder and fry for a few minutes. Fry well.Heat the ghee in a vessel and add the onions and fry well. Grind the cashew nuts in a little milk and add that to the masala. Add this masala in 11/2 cup of fresh thick curd. Mix the masala with the rice. chilli powder. 1/2sp pepper. Add 1sp finely chopped ginger. 4 capsicums[cut into small pieces] and ½ cup frozen peas. Then cook in the ‘dhum’. Heat a tsp of gingelly oil. Mix well. 1 cup brinjal [cut into small pieces]. When the rice is almost cooked and all the water is absorbed. 1sp chilli powder. 5 cloves. And then add 3 cups of chopped tomatoes and 1sp turmeric powder. You can put them in a bowl of slightly warm water for 5 minutes and then again put them in the fresh curd masala. one handful of mint leaves. Powder 1sp aniseeds. Put off the fire. PRAWN BRIYANI: Clean well ½ kilo prawns and marinate them with enough salt. the greens and the mutton pieces with enough salt. When they splutter. Add . Grind one handful of shredded coconut with 1sp pottukkadalai and 1 green chilly coarsely. cumin seeds-1/2sp. Fry them for a few minutes. Then add the green chillies and the pastes. 1sp Bengal gram. Fry the rice in it over medium fire for a few minutes and then cook it with salt until it is done. Add the lemon juice. Now add the masala powder and cook for a few minutes. 10 cardamoms. and 1/2sp aniseeds. Now add the coconut milk. and one star anise. Add 1/2 cup of milk and enough salt to the curd masala. And then powder them. and 1sp turmeric powder for half an hour. In a kadai. Add 5 sliced onions. red chillies-4. Cook the briyani in the ‘dhum’. 2 cloves. add 2tbsp coconut oil and 2tbsp ghee. Then fry them in 2tbsp of ghee over medium fire for 5 minutes and then take them out of fire. in 2sp oil.

Fry it in the oil. Put 1tbsp of masala in the centre and fold it and press around the corners tightly. Add the rice and cook in the medium fire until the rice is 3/4th cooked and almost all the water in the briyani is absorbed. Heat the kadai and pour enough oil. grind the ulunthu to a thick. In 1tbsp ghee add mustards seeds and curry leaves. The pappads should not be immersed in water for more than a minute. Pour enough oil in a kadai and heat it. toss 1sp ani seeds and then add 2 or 3 cups of sliced onions and 1 or 2 tbsp chopped green chillies according to the quantity of the fish pieces. Now add 1cup of chopped tomatoes and 1sp turmeric powder. Sprinkle the masala powder on the rice. shredded coconut and chopped coriander leaves. Put off the fire. Fry well to a light brown colour. Immerse one pappad in the water for just a minute and take out. Add 5 slit green chillies. Soak 1 cup of this black gram with 1tbsp raw rice in water for 2 hours. Mix well. Then cook the briyani in ‘dhum’. Wet yr hands in water and Take a lemon sized ball and flatten it into a vadai on a greased polythene . MURUNGAIKKAI PAPPAD SAMOSA: Cut 12 drumsticks into 1” pieces and steam them for 15 minutes. Add one handful of chopped mint leaves and 200gms chopped onions. Fry for a few minutes until the tomatoes are well cooked and mashed. Fry them to a brown colour. After they splutter pour that into the rice. Toss well for some minutes. 1tbsp ghee and ¼ cup chopped coriander leaves. Otherwise they will become very soft. Add ½ kilo chicken pieces and toss well. ULUNTHU VADAI OR METHU VADAI: Whole black grams or black grams with the skin are suitable for making this vadais. Add 1sp ginger paste.1 sp garlic with 1sp aniseed to a fine paste and add to the onion and fry well. Thus finish all the samosas. In 3 or 4 tbsp oil. Cook on a moderate flame until the vegetables are cooked well. Add 1tbsp mint leaves again. Add the fish with enough salt. 4 green chillies. Grind 2 onions. Then take the flesh out of them and keep in a bowl. Add 1 cup of gram flour and mix the masala with enough salt. Fry the ground paste in a tbsp of oil for some minutes and then add to the murungaikkai flesh.enough salt. Mix well. CHETTINADU CHICKEN BRIYANI: . MEEN PUTTU: Steam the fish pieces and then crush them finely. Add ½ cup curd and fry for a few minutes. Atleast 15 small pappads are needed for this. then wash and remove the skin completely before grinding it. Take water in a small bowl. Grind the ulunthu without water for a few minutes and then. 2 cinnamon pieces. 2 kalpasi. by sprinkling a little water for 2 or three times . Add this to the rice. Add 2sp Coriander powder and 1sp chilli powder. Add 2 cloves.Add curry leaves. add enough salt and grind for a few minutes. If it is skinned. Fry well. The fire should not be very high. Add enough salt and water. Heat a vessel suitable for Briyani and pour enough ghee and oil. 1sp garlic paste and 200gms chopped tomato pieces. 1sp crushed bay leaves and 2 spring of curry leaves. Soak ½ kilo basmati rice in water for half an hour. Cook well until the tomatoes are mashed well and the ghee floats on the top. and 1sp ginger into a fine paste. Mix well and serve. Take away the batter.Grind 1sp ginger. It is to better to grind the ulunthu in a grinder than a blender . fluffy paste. Lastly.

coriander leaves and whole peppercorns to the batter before frying the vadais in the oil. Now grind 2 handfuls of shredded coconut.paper with the wet hands. and 2 X 1” pieces of cinnamon separately to a golden brown colour in a very little oil and then powder them very finely. peppercorns 1sp. Add the powder and fry for a few minutes. 2sp cumin seeds. Add chopped coriander leaves and curry leaves. 1sp fennel seeds. 1sp fennel seeds. Add 2 to 3 cups of water. finely chopped ginger and green chillies. Add the . Add 2 cups of chopped tomatoes and fry well. Add 100gms small onions and fry them. Cook this in a pressure cooker. Let the kuzhambu simmer for 5 minutes. 1 1/2SP Turmeric powder and 1 ½ tbsp chilli powder to a nice paste. Add 2tbsp coriander powder and 1sp turmeric powder and mix well. The rice is added to make the vadais crisp on the outer layer. Cook for a few minutes. But it is better to fry the vadais immediately after grinding the ulunthu. Heat a big vessel and add 2tbsp oil and add 2tbsp ghee. Put off the fire. Pour the mutton masala in a vessel and heat it. Add 2sp fennel seeds. 15 flakes garlic. 2 cloves and 2 sp pottu kadalai to a fine paste and add this to the mutton masala. Grind this with 3tbsp coriander powder. Add 5 chopped onion and fry well till it is cooked to a light brown colour. and 1sp kuskus to a fine paste. Extract coconut milk from 1 coconut. Otherwise the inner portion will not be cooked. Fry for a few minutes. Fry it to a light golden colour. 15 red chillies. the vadais will not absorb much oil when frying them. cumin seeds 1sp. It should be a medium fire. Grind the coconut to a fine paste. You can add chopped onions. Let it simmer for 10 minutes. Add 1 coconut which is shredded. Heat a kadai and add 1tbsp oil and 1tbsp ghee. Toss it in the oil carefully and fry it on both sides to a golden brown colour. Put off the fire and let it cool. Again heat the kadai and add 2tbsp oil. enough salt and the ground masala and mix well. 5 green chillies. Make a hole in the centre. 5 cloves and 5 cardamom finely. Now add the ground masala and cook for 15 to 20 minutes until a nice aroma floats on the air. Grind 1” piece ginger. You can keep the batter in the fridge for a few hours. Mix well. 8 garlic flakes. 1tbsp garlic paste and 1sp peppercorns. MUTTON KURUMA: Wash and clean ¾ kg to 1 kg mutton pieces. Fry 250gm small onions. and 2 springs curry leaves to a light brown colour. Add a little water. If you soak 2tbsp lentils with the black gram and then grind it. 1 ½ sp peppercorns. Then add the garlic masala and fry well. Fry 1 onion chopped and 2 cups chopped tomatoes until the tomatoes are cooked well. 1tbsp kuskus and 10 to 12 green chillies. then the mutton and enough salt. Heat a kadai and add enough oil. Pressure cook this mutton with 1tbsp ginger paste. 2 pieces cinnamon. Then add 1kg mutton pieces which are well cleaned and fry for a few minutes. 2 cardamom. chopped curry leaves and some chopped coriander leaves. Add the juice of one big lemon. 1sp kuskus. Clean and wash 1 kg mutton pieces. MUTTON KUZHAMBU:{VOOR KUZHAMBU} Actually this kuzhambu is prepared in villages and also called as Nattu Kari Kozhambu: Heat a kadai and pour 2 or 3 tbsap oil. curry leaves. MUTTON CHUKKA VARUVAL: Fry ¼ cup coriander seeds. Put off the fire. The fire should not be high. Powder 1sp cinnamon. Add the mutton pieces and fry for a few minutes.

Add the balls 5 at a time and when they come up and float on the surface add the second portion. 2sp bengal gram. It should not be exactly crisp. Now add the tamarind extract. 1/2sp fennel seeds. Cook well until the mutton pieces are well cooked. In another kadai. when they splutter add 2 chopped onions and 4 slit green chillies. BHOONDHI: Make a batter like idli maavu batter with 1 cup of gram flour and a pinch of salt. Add ½ cup chopped onion and fry well. Grind 1cup shredded cococnut with 1sp kuskus to a fine paste.Soak a lime sized tamarind for 1/2 hour and extract the juice out of it. and 10 peppercorn. 2sp pottukkadalai. Then heat a kadai and pour enough ghee. 1sp kuskus. MUTTON URUNDAI KUZAMBU: Grind 1 cup shredded coconut with 1” ginger. 2 green chillies. Add 3 chopped brinjals[small size-if possible -naattu katharikkai] and fry for a few minutes. Then add the powder and cook for 5 minutes under medium fire. fry well for a few minutes.milk. Mix well. Like this complete all the balls. In a small kadai heat 2tbsp oil. Fry them for some more minutes. Powder these spices. You can cook the mutton in the pressure cooker separately and then add the masala. The fire should be medium. Heat a kadai and add enough oil. Pressure cook this upto 5 to 6 whistles.Add this masala to the kadai with enough water. 4 red chillies. Reduce the fire. SAMBAR SADHAM: Wash 2 cups of raw rice with 1 cup of thuar dhal and add 7 1/2 cups of water to it. 2 cloves. ½ cup pottukkadalai. 1sp kuskus. Then add the powder and mix well. It must be like a kuzambu and it must not be thick. ¼ cup onion. Then add 2 cups chopped tomatoes. pour ½ cup of water and add ½ cup sugar to this. Fry them to a light crisp texture. 1 small cinnamon piece. enough salt. The small pearl like balls will fall on the oil. Heat a kadai and add 3tbsp oil and 3tbsp ghee. Mix well and fry for a few minutes. Make small balls out of it. Add this to the kuzambu. Hold a bhoondhi karandi above the oil and then pour 1 heaped spoon batter on the karandi. Then add 1sp garlic paste and 1sp ginger paste and fry well. Dry fry 1sp fenugreek seeds. Add enough salt to it. Add 1 cinnamon. Add 1sp mustard seeds. Take them out and place them on a big kitchen paper towel. Let it simmer for a few minutes until its raw flavour goes and the gravy thickens. curry leaves and ½ cup onions. Simmer for 15 minutes. coriander seeds 4sp. 1sp turmeric powder. Simmer for some minutes. 1 cup chopped tomatoes and mix well. 4 red chillies. Now add the cooked rice and dhal and mix well. Then add 1 shredded carrot and 1 shredded potato. Add chopped coriander leaves. and 1sp turmeric powder to a fine paste. curry leaves and more ghee. fry 1tbsp broken cashew nuts to a light brown colour. Make ‘kambi paagu’ and then add a little cardamom power and the . Then add ¼ to ½ kg chopped mutton pieces[or kheema without any fat or bones] and grind well. Mix well and put off the fire. Add 1sp turmeric powder and enough salt. Add 2 cups of chopped tomatoes and cook for some minutes until the oil floats on the top. 1 clove. Finish all the batter like this. 6 garlic flakes. 3sp coriander powder and 3sp chilli powder. In little ghee. Fry well.In a little oil fry a small piece of asafoetida.

Cook till the tomatoes are mashed well. PAASIPPARUPPU PAYASAM: Boil 1 ½ cup of green gram with enough water until the dhal is well cooked. 1sp coriander powder. Add 1 cup chopped tomatoes and fry until they are well blended. fry one handful of coconut. enough salt and ½ cup of water. Add 1 cup milk to this. and 1tbsp coconut shreds. Fry them for a few minutes. DRIED PRAWN CURRY/FISH CURRY: Wash the prawns two or three times. 1sp fennel seeds. Let it simmer for 5 mintes. 5 almonds. put off the fire. 1 cinnamon piece and 1 clove. Grind 5 cashew nuts. some garlic flakes and some curry leaves. add some water. Then add the cooked green gram. fry this under slow fire to a light brown colour. Add cardamom powder.. Powder 2 cardamom. Add 1sp ginger paste and 1sp garlic paste with 1sp turmeric powder. Grind a small piece of ginger. Marinate them with enough chilli powder. Let the gravy simmer for 5 minutes. Add enough salt. one pinch of saffron. Add this to the tomatoes with enough water. In a KADAI POUR SOME OIL. Add 2tbsp chopped coriander leaves and put off the fire. Put off the fire. Add this masala to the gravy and also add the paneer pieces. some red chillies. MUNG PANEER: Soak ½ or 1 cup whole green gram for 8 hours and then cook them in the pressure cooker for one whistle. Let it cook in a medium fire for some minutes. Add either 2 ½ cups of sugar or 3 cups of mashed jaggery.cashew nuts. Let the gravy simmer for 3 minutes and put off the fire. Cut ½ kilo paneer in to finger like pieces. Add chopped sambar onions and tomatoes. fried cashew nuts and raisins. 2tbsp shredded coconut with 2tbsp curd . Add 5 or 6 garlic flakes which are chopped. Do not wash them. MUTTON KUZHAMBU-2: . Lastly add 1 cup thick coconut milk. Add 1 cup thick coconut milk and also the paneer pieces. 5 green chillies and 1sp kuskus to a fine paste. Reduce the fire. Again in a little oil. Add 3 chopped onion and fry them to a brown colour. Powder all these with enough salt. Heat a kadai and add 3tbsp oil and 3tbsp ghee. turmeric powder and enough salt for 15 minutes. Add 1 cup of chopped onions and fry well. Grind 5 garlic flakes and a small piece of ginger with 5 sambar onions. Garnish with chopped coriander leaves. Let the kuruma cook for 5 minutes. Then add the prawns and fry for some times. Mix well. Add 1 cup chopped tomatoes and cook until they are well mashed. Heat a kadai and pour 4 tbsp oil. Grind 3tbsp shredded coconut. Add this to the prawns and cook until the prawns are done. DRIED PRAWN PODI: Clean ¼ kg prawns. Fry them in oil and then immerse in hot water. Using a little oil. Add this to the onion with 1sp turmeric powder and 2sp chilli powder and fry them well. Add this powder to the onion and fry for a few minutes. 1sp fennel seeds. Add all the bhoondhi and mix well until the water dries. PANEER KURUMA: Fry the paneer pieces[1/2 kilo] as mentioned above and then soak them in warm water. When it starts to boil. If needed.

Grind 3sp cumin seeds. Mix well. Add this powder to the ghee and fry for a few minutes. fennel seeds-1sp and one handful of small onions. Heat a kadai . Add 2tsp ginger paste and 2sp garlic paste and fry well. 2sp chilli powder and 1sp turmeric powder. Add enough water and salt. Add the chicken and enough salt. Add a pinch of salt. Add this powder to the kuzhambu. Add 2 chopped tomatoes and enough salt. Grind 1tbsp ginger. 2sp ginger paste. Let the masala simmer for some minutes. Mix well. Mix well and let it simmer for some more minutes. Fry 2 chopped onions.In a kadai. Powder 1sp fennel seeds. Add the tampering to the gravy. Add this paste with ½ kilo mutton pieces and mix well with enough salt and 1sp turmeric powder. 2sp fennel seed powder. 8 small onions. A friend gave me this recipe. pour some oil. 2sp garlic paste. 1tbsp garlic. 1sp turmeric powder. In a big kadai. 2 cardamom and 1sp kuskus. In a separate kadai. When the mutton is fully cooked put off the fire. I am yet to try this] In a pressure pan add 3tbsp gingelly oil. ASAARI CHICKEN VARUVAL: Heat a kadai and pour 200g oil. Pressure cook for 3 whistles. CHETTINADU CHICKEN VARUVAL: Add 8tbsp fresh curd. ½ cup curry leaves and 4 ½ cups chopped small onions. 1sp cumin powder. Then add ½ kg mutton pieces and fry for a few minutes. Powder 1sp fennel seeds. 1 ½ tbsp pepper powder[coarsely ground]. TOMATO MUTTON CURRY: Grind 4 chopped tomatoes. This is from the south of Tamilnadu. Add 6 finely chopped onions and fry well to a golden brown colour. Cook for a few minutes. add 1 kg mutton pieces and fry for a few minutes. 4tbsp shredded coconut. Cover with a lid and cook under medium fire. Pour this on the chicken. Add 100gm chopped small onions and fry well. Add 8 red chillies. When the vegetables are cooked. pour 2tbsp oil and 2tbsp ghee. Add . open the kadai and add some chopped coriander leaves. Heat a small kadai and pour 2tbsp oil. Add this paste to the kuzhambu. and 2 big tomatoes which are finely chopped. ½ chopped coriander leaves and 2tbsp shredded coconut to a fine paste. 2sp lime juice. 1sp bay leaves and 1sp kuskus. 1sp coriander powder and 1tbsp chilli powder to 1 ½ kg chicken pieces and marinate them for 2 hours. Cook for some minutes. Fry 5 red chillies. pour 6 tbsp oil. Add some curry leaves and chopped coriander leaves. add 2tbsp gingelly oil and add 1sp mustard seeds. 2 cloves. Add the mutton masala and cook until the gravy thickens. Fry well to a golden brown colour. . Add 2 ½ sp coriander powder. Add this to the gravy and let it simmer for a few minutes. 2sp fennel seeds. 1tbsp ginger. Add 4 big tomatoes[finely chopped] and fry until the oil floats on the top and the tomatoes are well mashed. UPPU SAARU: [This preparation is cooked especially for delivered women and unhealthy people to regain the lost strength. 1sp cumin seeds. This gravy must not be thick. 8 small onions and ½ shredded coconut to a fine paste. 1 piece cinnamon . It must be a little watery. 1sp peppercorns. curry leaves and 4 red chillies. 6 to 8 red chillies. Pressure cook this mutton for 5 or 6 whistles. ¼ cup curry leaves and 1tbsp coarse pepper powder. Add 1 cup water. 2 pieces cinnamon. When the chicken is cooked and the gravy is thickened. 10 garlic flakes.

Grind 10 flakes of garlic. 1 tbsp chilli powder. Heat a kadai and pour 5 or 6 tbsp gingelly oil. 2tbsp ginger. Add 2sp fenugreek powder and fry for a few minutes under slow fire. and 2 cloves into a fine paste. 1 small cinnamon piece. 1sp ginger paste. add 1 chopped onion. Then add 2tbsp shredded coconut. Add the chicken mince and enough salt. When it is hot. Grind 1” piece of ginger with 2sp fennel seeds and 4 green chillies to a fine paste. Remove the flesh and mince them in a mincer. dip well in beaten eggs. pour 3tbsp oil and heat it. 1 green chilli.3 ½ cups of chicken chunks [without bones] and enough salt. In a kadai. then add the second portion.four at a time. 4tbsp shredded coconut. Add this masala with 1sp turmeric powder to the chicken. Let them simmer for some minutes. Cook 3 medium sized potatoes and mash them finely. 2tbsp chilli powder and 3tbsp coriander powder.. When it starts to boil. Add chopped coriander leaves and curry leaves. When the kuzhambu is simmering. add the urundais. Add chopped coriander leaves and curry leaves. CHICKEN URUNDAI KUZHAMBU: Take out the flesh of 1 chicken breast and 3 thigh pieces. Grind 1 onion. Mix well. 1sp chilli powder. Let the kuzhambu simmer for some minutes. 1sp garlic paste and 1sp ginger paste. Then add the tamarind extract. add 1 cup shredded coconut and mix well. Put off the fire after a few seconds. 1sp turmeric powder. Fry well under medium fire. Fry well. Make balls. Let the kuzhambu simmer for some time until the desired consistency. Make small lemon-sized balls out of them and keep them in fridge for ½ hour. Then add some curry leaves and 1 cup chopped tomatoes. Allow the gravy to simmer for 10 minutes. 1sp garlic paste. Wash them well and mince them in a mincer for 1 minute. Fry them again well on a slow fire. 1 pinch cinnamon powder and 1 pinch clove powder to the chicken. Thus complete all the urundais. Cook them on medium fire until all of them are well mashed and the oil floats on the top. Mix well and put off the fire. 1sp turmeric powder . Cook then until the oil floats on the top and the tomatoes are mashed well. Then add the fish pieces pieces or prawns and enough salt. CHICHEN CUTLET: Boil 1 PAIR of chicken leg pieces with the thighs and one breast piece in water for some minutes until the chicken pieces are well cooked. Fry them to a golden brown. Finally add the mashed potatoes. flatten them into cutlets. 2 green chillies. Heat a kadai and pour 3 or 4 tbsp oil. then add this ground masala with enough salt. ½ sp coriander powder. 1sp ginger paste. Add this ground paste with 1 sp turmeric powder to the onion. FISH KUZHAMBU/PRAWN KUZHAMBU: Soak a small orange size tamarind in water and extract the juice out of it after half an hour. some curry leaves. Add 1 cup small onions and fry them to a light brown colour. Add 1sp mustard seeds and when they splutter. 1tbsp coriander powder. Add 3 or 4 cups of water. . Mince all of them finely with enough salt. When the potatoes are cooked upto 3/4th . add 2 potatoes which are cubed. When they start to come up and float. When the chicken is cooked. 2 big tomatoes which are finely mashed. Drain the water and take away the chicken pieces. roll them in fine breadcrumbs and deep fry them in hot oil. 1sp garlic paste. 1 ½ sp fennel seeds with 1” piece of cinnamon to a fine paste. 1sp turmeric powder. add 5 onions which are chopped.

VATHAL KUZHAMBU: In the same poondu[garlic] kuzhambu. add 1sp fenugreek seeds. Then pour the tamarind extract. 2 spring curry leaves. when you fry the onions. a small piece of asafoetida and 5 red chillies. Pour ¼ cup of gingelly oil in a kadai and heat it. 1tbsp garlic paste. . 10 garlic flakes and a small piece ginger with one handful coriander leaves in a little gingelly oil and grind it to a paste and then add it to the gravy. Then add 1 cup of chopped tomatoes. add small garlic flakes[1/2 to 1 cup] before adding the tomatoes. After half an hour.. and ½ sp fennel seeds. Mix well and let the kuzhambu simmer for some minutes until the desired consistency. Let the kuzhambu simmer for a few minutes. 2 tomatoes.Variations: After adding the fish pieces. 2tbsp Bengal gram. 2 spring curry leaves and 1sp turmeric powder. After applying the masala on the fish pieces. you can fry one handful of sambar onions. ½ sp cumin seeds. 1sp turmeric powder and enough salt. FISH FRY: Fish pieces-8 to 10 medium pieces. Wash the fish pieces and coat them with 1 to 2 tbsp chilli powder. When they turn to a golden colour. Add 1sp mustard seeds and when they splutter. Add 1 cup of small[sambar] onions to the oil and fry them to a soft brown colour under low flame. Let the kuzhambu simmer for 10 minutes. But. Fry 1sp fenugreek seeds to a golden colour and powder it. 1tbsp ginger paste. When they splutter. vendaikkai vathal etc. enough salt. Grind one handful shredded coconut. POONDU KUZHAMBU: The method is the same as above. 2tbsp chilli powder and 3tbsp coriander power. add 1sp fenugreek seeds. It will enhance the taste of the kuzhambu. let the fish pieces soak in it for 2 hours before frying them in hot oil. Cook till the tomatoes are mashed well and the oil floats on the top. When adding the fenugreek powder. Add enough salt. the following ground masala could be applied on them. and 6 small onions to a fine paste. KUZHAMBU VAGAIKAL: VENGHAYA PULI KUZHAMBU: Soak a small orange size tamarind and extract the thick juice out of it after 1 hour. Pour 2tbsp gingelly oil in a kadai and heat it. Then add 1sp fenugreek power and fry for a few minutes. Pour the tamarind extract. and 1sp gingelly oil. Fry them on slow fire for a few minutes. You can add either Drumsticks. VATHAL KUZHAMBU[TYPICAL BRAHMIN STYLE] Soak a lemon-sized tamarind in water and extract the thick juice of it after half an hour. 1sp turmeric powder and 2 sp sambar powder. avaraikkai vathal. add 1sp coarsely ground black pepper and fry. VENTHAYA KUZHAMBU: Soak a big lemon-sized tamarind in water and extract its thick juice after half an hour. 2tsp fennel seed. or ladyfingers to this kuzhambu. Pour 3tbsp gingelly oil in a kadai and add 1sp mustard seeds. When the tamarind extract is simmering. It will will be more delicious if we add raw pappad pieces[especially garlic pappad] when the kuzhambu is simmering. ½ cup of thick coconut milk could be added. you can add dry vegetable vathals like katharikkai vathal.

½ sp shredded ginger and one handful of shredded coconut and fry for a few seconds. Pour the prepared mor kuzhambu with enough salt. Add 1sp turmeric powder and mix well. fry 1sp coriander seeds. a small piece of ginger. Add 1sp fenugreek seeds. Add the tamarind extract with enough salt and let the kuzhambu simmer for some minutes until it is thickened. ½ sp fenugreek seeds and 5 garlic flakes. 1 handful of shredded coconut and 3tbsp shredded ginger to a light brown colour. KARUVEPPILAI KUZHAMBU: Heat a kadai and add one handful of curry leaves. Pour the tamarind extract. If you want to add vegetables. Heat a kadai and pour 1tbsp oil. 1sp fenugreek seeds. When the tomatoes are well mashed. Heat the kadai again and pour 3tbsp oil. ladies fingers and seeppankizhangu are suitable for this mor kuzhambu. Then add 1 cup of sambar onions and ¾ cup of tomatoes which were finely chopped and cook under moderate fire until they are well mashed. Soak a lemon-sized tamarind in water and extract its juice.. Add the powder. Grind these ingredients coarsely with 1 cup of thick fresh curd and 1 cup of thick butter milk. When it starts to simmer. 1sp kuskus. Add 3sp chilli powder and 1sp turmeric powder. ½ sp peppercorns. Then add the soaked dhal. Add 1sp mustard seeds and when they splutter add 5 red chillies. Mix the tamarind juice with the ground masala. and add . Let it simmer for 5 minutes KARAMANI KARA KUZHAMBU[Chettinadu style]: Soak ¾ cup of Karamani paruppu for 4 hours and then drain the water. 8 green chillies and fry for a few minutes under slow fire. Add 1 tsp mustards seeds and when they splutter add ½ sp cumin seeds. small urundias are steamed and added to this mor kuzhambu. add 2tbsp chopped onions and ¼ cup of chopped tomatoes. Close with a lid and use it after half an hour. 5 sambar onions. 4 garlic flakes. put off the fire and add ½ cup of butter milk. MOR KUZHAMBU: Soak 1tbsp Arhar dhal for half an hour in a cup of water.add 7 sambar onions and a big tomato which is finely crushed. Heat a kadai and pour enough gingelly oil. Cook until the oil floats on the top. Add 1sp karuvadagam and when they change into a brown colour. ½ sp cumin seeds. [These must be fried under slow fire] Grind them with 2 spring curry leaves. Pour 2tbsp gingelly oil in a kadai and heat it. add 1sp coriander powder. Fry for a few seconds. Take them away. 1sp cumin seeds. then white pumpkin[poosanikkai]. Like urundai kuzhambu. 1sp chilli powder and 1sp turmeric powder. Soak a small lime-sized tamarind in water for ½ hour and then extract its juice. 1sp shredded coconut and ½ cup of chopped tomatoes to a fine paste. The colour of the curry leaves should not be changed. Heat the kadai again and pour 2tbsp oil. 1sp split black gram. Then grind them with ½ sp cumin seeds. Add 1sp mustard seeds and 8 red chillies. Fry for a few minutes until the tomato is well mashed. 1sp turmeric powder and 1 cup of crushed tomatoes. Then add the ground paste enough water to a desired consistency. 6 sambar onions. INJI KUZHAMBU: In a tbsp gingelly oil. When they ssplutter add the prepared kuzhambu with enough salt and let it simmer for some minutes until it thickens to a desired consistency. Add chopped coriander and curry leaves. Cook under medium fire until oil floats on the surface. Add 1 cup of fresh water and cook the karamani in a pressure cooker for 4 whistles. 1sp fennel seeds. mix well and put off the fire.

The fire should not be high. 1tbsp Bengal gram. a small piece of asafoetida and 4 slit green chillies. 2sp rice. 1 cup of diced potato and 1 cup of pachai mochaikottai. Soak 1 cup of lentils with a handful of Bengal gram for 2 hours and then grind with 1sp fennel seeds. Pour enough oil in a vessel and heat it. Add the tamarind extract and when it is simmering add the vegetables and enough salt. When cooled. Add one cup of chopped sambar onions and 2 cups of crushed tomatoes. Add some drumstick pieces. Cook them with 1sp turmeric powder and enough salt. SAMBAR: Soak a lime sized tamarind for ½ hour and then extract the juice out of it. 1 ½ sp chilli powder and 2sp coriander powder. ¼ sp fenugreek seeds and 2tbsp shredded coconut to a brown colour and powder them. Add enough salt when grinding the dhals. curry leaves and ½ cup shredded coconut. 2tbsp chilli powder and 3tbsp coriander powder. pour gingelly oil. Add 1sp turmeric powder.1 cup of diced chow chow. After the vegetables are being cooked. 1cup of diced brinjals. Add enough salt. Make lime sized balls. 1 cup of diced sweet potato. Let it simmer for some more minutes. 1tbsp Bengal gram.1sp turmeric powder. THIRUVATHIRAI KUZHAMBU: Cook ½ cup of lentils in a pressure cooker. PARUPPU URUNDAI KUZHAMBU: Soak a small orange sized tamarind for ½ hour and then extract the thick juice out of it. You can add pieces of drumstick and it will enhance the taste and the flavour. Powder 1sp fennel seed and 1sp fenugreek seed coarsely. After completing the balls the kuzhambu must simmer for a few minutes. Cook for a few minutes. Let the sambar simmer for a few minutes. Add curry leaves and chopped coriander leaves. 2tbsp chopped garlic flakes. Pour 5 to 6 cups of water in a deep vessel and heat it. Cook on moderate fire until they are well mashed and the oil floats on the surface. It must be added and cooked well before dropping the balls. Pour the tamarind extract. Now add the balls 5 at a time and when they come on the surface. 10 peppercorns. add 1 or 2 cups of chopped tomatoes and 1sp turmeric powder. When they become slightly brown. 2tbsp coriander seeds.1cup of diced white pumpkin. Let the kuzhambu simmer for a few minutes. add the cooked dhal and a little salt. Add 1 cup of chopped onions. Sambar podi: Fry one handful of red chillies. In a deep vessel. the consistency of it must be watery. Thus complete all the balls. Grind 4tbsp shredded coconut with 3 sambar onions and 1 ½ sp fennel seeds to a fine paste and add this to the kuzhambu. Let the kuzhambu simmer for 15 minutes. Soak a lime sized tamarind and extract the juice. 3 red chillies and 2 green chillies coarsely like we grind for ‘Masal vadai’. When dropping the balls in the kuzhambu. Turn the fire very low. 3tbsp coriander seeds. Fry 12 red chillies. Cook until the tomatoes are well mashed. 8 peppercorn. 1sp fenugreek seeds. powder them. The kuzhambu will thicken when we finish the cooking. Cook three handful of lentils in a pressure cooker. 1sp black gram. Add 1sp mustards and when they splutter add 1 cup of chopped sambar onions. Add 2tsp sambar podi and mix well. Add 1 cup of diced snake gourd. Mix well. Add 1cup of crushed tomatoes and . Add the powders and some curry leaves to the tomatoes and fry for a few minutes. 1cup of diced avaraikkai. then add the balls again. ½ sp mustard seeds and ½ sp black gram for a few minutes to a light brown colour.

In a little gingelly oil. When they are cooked well. mix well and let the kuzhambu simmer for some more minutes. ½ sp peppercorns. and when they splutter add asafoetida powder and curry leaves. Add the powder and mix well. 2tbsp curry leaves. Add ½ sp mustard seeds and when they splutter add ½ sp black gram and ½ sp fenugreek seeds. Add mustard seeds. the ground masala and a little salt. When it becomes hot. When the oil becomes hot. 1sp turmeric powder and the ground paste. Then add the tamarind extarct. Soak a small orange size Tamarind in water for 1/2 hour and extract its thick juice. 1sp split black gram. Mix well. Pour this on the kuzhambu. add 2tbsp of finely chopped sambar onions and fry well. add some curry leaves and put off the fire. IDLI SAMBAR: Pressure cook ½ cup of lentils with ¼ cup of chopped tomatoes and 1sp asafoetida powder. Soak 1/2 cup of mochaikkottai over night. KARUVADU MOCHAIKKOTTAI KUZHAMBU. add 2 cups of crushed tomatoes. 3tbsp coriander powder. When the tomatoes are cooked and the oil floats on top. Then add 1 cup of chopped sambar onions. Then add the cooked pattani. add enough salt and let the kuzhambu simmer for some minutes. MILAGU KUZHAMBU: Soak a lemon-sized tamarind in water for ½ hour and then extract its juice. For this measurement. Heat a kadai and pour gingelly oil. When the vegetables are cooked add the tamarind extract and let the kuhambu simmer for some minutes. we need ½ cup of finely chopped raw mango. When the tomatoes are well mashed. Let the kuzhambu simmer for some minutes. if you add koduva karuvadu. 2tbsp of chilli powder and enough salt. In a kadai pour enough gingelly oil. 1/2 cup of garlic flakes and 1sp turmeric powder. add 1sp fenugreek powder and mix well and cook for a few seconds. Then drain the water in a colander. add the tamarind extract. Soak a small lime-sized tamarind in water for ½ hour and then extract the juice. Then cook them with enough salt. add 1 cup of chopped sambar onions. In the morning pressure cook them with enough water and salt upto 5 whistles. Grind 4 red chillies with 2tbsp shredded coconut. 1cup of crushed tomatoes and curry leaves. Add chopped coriander leaves and curry leaves. be careful about it as they are very soft. ½ sp fenugreek seeds. 2tbsp pepper corns and ¼ cup of garlic flakes on a slow fire to a light brown colour. Then add 10 to 12 pieces of nethili karuvadu or koduva karuvaadu. THENGAI MANGAI PATTANI SUNDAL: Soak 1 cup of yellow or green dry peas[pattaani ] in enough water for 12 or more hours. .6 slit green chillies. In a kadai pour 1tbsp oil. In a kadai pour 2tbsp of gingelly oil and heat it. Cook until the sundal becomes dry. Mix well. In a small kadai pour enough oil. Then add the mochaikkottai and let the kuzhambu simmer for some more minutes. Kili mookku mangai[ottu mangai] goes well with this. ½ cup of garlic flakes. 1 sp pottukkadalai and 1/2sp fennel seeds to a fine paste. Then add 1sp mustard seeds and when they splutter. add 2sp coriander seeds. When they are cooked and slightly browned. 1/2sp cumin seeds. 1sp turmeric powder. Then grind them to a paste. fry 1tbsp cumin seeds. 1sp Bengal gram and 6 red chillies and fry them to a light brown .

Then when simmering in syrup they should double in size. Then add the cooked dal[lentils] with enough water and salt. reduce the fire to medium. This is the correct procedure of making gulab jamuns. PONGAL Wash 2 cups of raw rice and ¼ cup of green gram dal and then pressure cook them with enough salt and water. Fry until the tomatoes are mashed well and the oil floats on the top. Lastly add 2tbsp of shredded coconut and fry for a few seconds. At the other side. Cook the pongal on slow fire for 5 minutes mixing frequently. the balls should change into bigger size. The fire should be LOW.color. they should be still warm. and the syrup will be thickened to the correct consistency. 1sp cummin seeds. Mix well and put off the fire. Add this paste to the ground rice with 1sp asafoetida powder. add 1sp of crushed peppercorns. When they are cooled. MASALA MURUKKU: Soak 2 cups of boiled rice in water for 6 hours and then grind it to a thick paste. and 1sp of turmeric powder. Then add 1 cup of wheat flour and fry it to a light brown colour. then the taste will be delicious. Add 1sp powdered jaggery and 2sp gingelly oil. In a vessel. Mix well and again let the sambar simmer for a few minutes. Mix all well to a fine dough. Add 1sp cardamom powder and fried cashew nuts to it. Cook and mix well until it thickens. Then add the tamarind extract and the ground powder. 1sp garlic flakes with 10 green chillies and one handful of finely chopped coriander leaves to a fine paste. Then make small balls out of it. the balls will be fried fully. Heat enough oil in a kadai. the gulab jamuns will be nicely cooked. Do not give pressure to the dough. The dough should be soft and shiny. ¼ sp soda-bi-carbonate. Add 2 cups of sugar to it. 1sp of crushed cummin seeds. Then add 1sp mustard seeds and when they splutter add 1 cup of chopped sambar onions and fry well. and 1/4sp of cardamom powder thrice. WHEAT KULKANDH: Heat ¾ cup of ghee in a kadai until it is melted. You can add fried cashew nuts to this. And mix well. This way. Add 1sp asafoetida powder. Make small murukkus out of them in hot oil. Then add 1 cup of boiled thick milk to it and mix well. GULAB JAMUN: Sieve 8tbsp of full cream milk powder. ½ cup of pottukkadalai powder. Grind seperately 1sp of shredded ginger. Then add 1tbsp of soft butter to it and mix well with the fingers. When frying the jamuns in oil. Pour ghee and heat it. 1tbsp of chopped green chillies and 1sp of crushed ginger. Then add 1 ½ cup of chopped tomatoes. heat a vessel and pour 3 ½ cups of water. Put off the fire. Mix well. add the gulab jamuns to the syrup. 1tbsp chopped coriander leaves and some curry leaves. Again pour 4tbsp of gingelly oil in the same kadai and heat it. When the ghee becomes hot. Cook the jamuns in the same medium heat for exactly 18 minutes. powder them finely. This way. Then add 1 cup of sugar to it. Then add 2 ½ tbsp to 3tbsp of water to make a soft dough. dalda 25gms with enough salt. Let the sambar simmer for a few minutes. When the sugar syrup starts to simmer. When adding the gulab jamuns. Then fry the balls to a light brown colour. The fire should be low. Add the prepared pongal to this and mix well. . The fire should be low. 3tbsp of self raising flour or plain flour. ½ cup of gram flour. If you add lentils and green gram dal in equal portions in that ¼ cup.

1/2sp of bengal gram. Heat a kadai and pour 1tbsp gingelly oil. It should not change its color. Mix well with enough water. some curry leaves and 1sp black grams. When it is cooled down. 2tbsp chopped green chillies. Then take off the flour and let it cool down. a small piece of asafoetida and 4 red chillies in a little gingelly oil to a nice brown colour and grind them to a fine powder. MURUKKU: Soak 4 cups of raw rice in water for 2 hours and then drain. 1sp turmeric powder and enough salt. In a tsp of gingelly oil. powder them finely. 100gms of Bengal gram dal and 100gms of black gram dal to a light brown colour. Add 2tbsp chopped coriander leaves. But the flour should be changed like ‘kola maavu’. When cooled down. power the black gram finely. Make the murukkus in hot oil using the hand presser.CASHEW NUT PAKODA: Beat well 200gms of ghee with ½ sp of soda-bi-carbonate with a heavy spoon in a vessel. Again sieve the rice flour and the black gram powder thoroughly. In a kadai. Sprinkle small small portions in hot oil and fry them to a nice brown colour. When they start to splutter. add the ground powder. If you wish you can add 1tbsp cooked dhal. Add 1sp mustard seeds and when they splutter add 1sp cummin seeds. fry 250gms of red chillies and 250gms of coriander seeds separately for a few minutes. pour enough gingelly oil and heat it. You can test it by drawing some lines with it. 1/2sp of lentils. 1 spring curry leaves. Soak a lemon sized tamarind in water for half an hour and then extract its thick juice. But the dough should be very thick. Make a soft dough with these using hot water. add 1sp mustard seeds. 1 kilo gram flour and enough salt to the ghee and mix well with yr hands. pour the prepared rasam and let the rasam boil and simmer for a minute. Fry the flour in slow fire . 1/2sp of coriander seeds. Put off the fire. Let the kuzhambu simmer well. You can sprinkle some water in it. Again dry fry 100gms of peppercorns. Keep them aside. ¼ to ½ kilo cashew nuts. Further add ½ cup of chopped tomatoes. Dry fry 1 cup of white black gram[split] until it gives out a nice aroma and then take them off. RASA PODI: . some curry leaves. 1tbsp finely crushed ginger. 1sp asafetida power and enough salt. 2 slit green chillies . 7 garlic flakes which are finely chopped . 100gms of red gram dal[thuar dal]. Put off the fire when the kuzhambu thickens. 1/2sp of split black gram. To these flours add 3sp sesame seeds. When they change to a nice brown colour pour the tamarind extract. 1tbsp chopped coriander leaves. Powder them finely and then sieve the flour. MILAGU KUZHAMBU[PEPPER KUZHAMBU] Fry 2sp of peppercorns. Heat a kadai and add the flour to it. Soak a small lime-sized tamarind in a cup of water for half an hour and then extract its juice. GARLIC RASAM’. 1sp cumin seeds. VATHAL KUZHAMBU PODI: Dry fry 50 gms of fenugreek seeds to a golden brown color and keep them aside. This will enhance the taste. Crush 1tbsp cumin seeds and 1/2tbsp peppercorns and add this to the tamarind extract. When it becomes hot. The lines should flow easily without breaking. 1sp asafetida power and 1sp turmeric powder to the tamarind extract with enough salt.

Now pour the tamarind extract with the ground masala. 10 dried curry leaves. Then make small balls out of them and steam them in a steamer for 10 minutes. 1tbsp fenugreek seeds. 5 red chillies. Fry for a few minutes and when the onions become soft. add 1sp mustard seeds. After having cooled them. Let the kuzhambu simmer on a medium fire until it thickens. and 1 spring curry leaves and fry well. 4sp coriander powder and enough salt. Mix well. 2 spring curry leaves and 1sp of asafetida powder. VATHTHAL KUZHAMBU-III: Soak a big lime-sized tamarind in water for 1 hour and then extract its thick juice. 5 bay leaves. When cooled. add a handful of mixed vathals like sundaikkai. and 2tbsps chopped coriander leaves. 2tbsps shredded coconut. 1 ½ sp cumin seeds. 4 red chillies. 1 ½ sp red gram dal. In a sp of gingelly oil. 1/2sp fenugreek seeds and 5 red chillies to a golden brown color and then grind them with 5 garlic flakes. katharikkai etc. 1sp peppercorns. Pour the tamarind extract and add 2tsp chillipowder. The fire should be low. 1sp turmeric powder. and fry for a few seconds. Then add 1 cup of small onions and 4 slit green chillies. Heat a kadai and pour 4tbsp gingelly oil. 1 spring curry leaves and 1sp chopped ginger to a fine paste. When they splutter. add1sp black gram. pour 3tbsp of gingelly oil and heat it. Mix butter to the chutney in 8tbsps:50gms ratio.Heat a kadai and pour ½ sp ghee and ½ sp gingelly oil. 6tbsp coriander seeds. 2tbsps black gram. 6 dry chillies in oil to LIGHT BROWN COLOUR. powder them. Fry them to a golden brown color. MILAGU KUZHAMBU-III: Soak a big lime-sized tamarind in water for 1 hour and then extract its thick juice. Put off the fire. 2 cinnamon sticks which are broken into small pieces. add 1sp split black gram. ½ tsp cloves. 1sp peppercorns and 1 spring curry leaves. Cook them until they are well mashed and the oil comes on the surface. In a kadai. Heat a kadai and pour 4 or 5 tbsp gingelly il. Then pour the batter and cook it until it leaves the sides of the pan and becomes a soft dough. Add 1 ½ sp coriander seeds. 5 red chillies. fry 2sp peppercorns. ARISI KOOZH VATHAL: . When the oil becomes hot. and 1tbsp of Bengal gam in water for 2 hours and then grind them like dosa batter with enough salt. 5 peppercorns. Let the kuzhambu simmer for sometime until it thickens fairly. INGREDIENTS: 20 green cardamom pods. add 1sp mustard seeds and when they splutter add ½ cup of small onions and ½ cup of tomatoes which are finely chopped. 2tbsp black mustard seeds. ¼ tsp grated nutmeg. 3tbsp cunnin seeds. RED CHUTNEY: [Used for mysore masala dosa] Fry 3tbsp Bengal gram. When the oil becomes hot. add 1sp mustard seeds and when they splutter. Grind them with a small gooseberry-sized tamarind. CURRY POWDER: Roast the following ingredients in medium heat to a light golden color. grind to a fine powder. 1tbsp chopped coriander leaves. 2tbsp aniseed. Fry them for a few seconds. manaththakkaali. 3tsp turmeric. . When the oil becomes hot. Add ¼ cup of cooked thuar dal and 1tbsp chopped coriander leaves to the kuzhambu and mix well. avaraikkai. 1sp turmeric powder and enough salt. NEER URUNDAI: Soak 3 cups of raw rice with 1tbsp of thuar dal. 1sp cumin seeds.

Cook well and when it is thickened add 1tbsp of ghee. MANATHTHAKKALI VATHAL: Soak 2 kilos of raw manathakkali[manaththakkalikai] in ¼ liter of salted-thick buttermilk in a mud pot for 5 days. In the next morning. Boil 4 cups of thick milk in a beg vessel until it becomes a soft kova. When the halwa leaves on the sides. add the kova to the pumpkin and mix well. In the end. Prepare kambi paahu under medium fire and then add the cooked pumpkin to the sugar syrup.. You can alsomake avaraikkai vathal like this. If you want. extract the water out of the pumpkin. This is the method I am always doing in my home. you can remove the outer skin. Then mash them in the liquidizer. the potato slices are boiled in salted water for 5 to 10 minutes until they are half cooked. On the 6th day. I have recently gone through an article on potato chips. Add some pieces of fried cashew nuts and almonds. When the water begins to simmer. Mix well and cook the koozh until it is done. Cook ½ kilo of small type sago in boiling water until they are thoroughly cooked and mashed. Prepare kambi paahu as above with 1 cup of sugar. Shake well the vessel now and then every day. VENGAYA VADAGAM: . and a little kesari color. put off the fire. Then add the rice paste and the ground paste of 30 -40 green chillies with enough salt. Keep it covered for a full day. THAKKALI VATHAL: Immerse 100gms of fine tomatoes in hot water for some minutes and then remove their skins. POTATO CHIPS: Clean and wash the potatoes well and cut each potato lengthwise into 2 pieces. In it. Then you can slice them into potato chips by using any potato slicer and then fry them in the hot oil. WHITE PUMPKIN HALWA-II: Cook 1 ½ cups of shredded pumpkin as above. When it is cooled. Heat a kadai and add 1 cup of sugar with the extracted water. Let the sago simmer on a medium fire until it is half-cooked. Drain the water and dry them under the sunlight until it becomes crisp. Grind 15 green chillies to a fine paste and add this paste with enough salt and the mashed tomatoes to the sago and further cook it until it is done. add 1/4sp of cardamom powder and 1tbsp of ghee. After extracting the water out of the cooked pumpkin. Dry well until it becomes crisp. drain the water completely and let them dry on a clean sheet well under the sunlight. boil 2 liters of water in a big vessel. then they are drained and then deep fried. add 100gms of cleaned and washed sago [javvarisi] with 1sp of asafoetida . You can immediately press the koozh into desired shapes with the help of a presser on a clean cloth and let them dry under the hot sunlight. then add the pumpkin-kova mixture and make halwa as above. CLUSTERBEANS[KOTHTHAVARAI] VATHAL: Boil 1 kilo of koththavarai in salted water in a big vessel until they are half-cooked. You can try this also.Soak 6 cups of raw rice for 2 hours and then grind it to a paste. You can spread the khoozh like ilai vadagam with the help of a spoon and then dry them under hot sun. Soak the pieces in salted water for ½ hour. Grind a few red chillies with little salt and mix this powder with the hot chips. The koozh must be thin and a little watery. WHITE PUMPKIN[KASI ] HALWA: Pressurecook 2 cups of shredded white pumpkin in a small vessel to three whistles.

Fry 1 handful of split blackgram to a light brown colour on medium fire. gingelly oil. green chillies-5.4tbsp. Method: Dry roast groundnuts. sesame seeds. and 10 small onions which are finely chopped. 2 chopped tomatoes. THANNEER KUZHAMBU: Pressure cook one handful of split green gram and one handful of Arhar dhal with enough water. Add the cooked dhal. chilli powder-1 tbsp. Mix well and make marble sized balls out of them and spread them on a white cloth. and 2tbsp chopped coriander with enough salt. ULUNTHU KUZHAMBU: Heat a kadai and pour 1sp gingelly oil. add 1sp mustard seeds and when they sputter add 1sp asafoetida powder. Again heat the kadai and pour 3tbsp gingelly oil. 1sp turmeric powder. This kuzhambu must be watery when it is prepared.[slit them lengthwise] tamarind-a lime size enough salt to taste. add 1 spring curry leaves. In a kadai. 2 garlic flakes. Soak a gooseberry sized tamarind in water for ½ hour and then extract its thick juice. garlic flakes-6. 1sp fennel seeds. methi seeds[fenugreek seeds]-1/2sp. ENNAI KATHTHARIKAI CURRY ingredients: groundnuts-2tbsp. tomatoes and garlic without adding water.kuskus. Grind 5 red chillies. and 5 red chillies and fry for a few seconds. cummin seeds-3/4sp. Pour this tampering into the kuzhambu. ½ sp chilli powder. When it becomes hot. turmeric powder-1sp kaththarikai[brinjal]-8 to 10[small size]. Then heat a small kadai and pour 2tbsp cooking oil. small sambar onions-15. Dry under the hot sun. When it becomes hot. coriander powder-11/2sp. tomato pieces-11/2 cups.fenugreeks seeds to a golden brown colour and grind them with onions.Add . Stir well and cook until the onions brown slightly. white sesame seeds-1sp. Let the kuzhambu simmer for some minutes until it is slightly thickened. Then put off the fire. 1sp cumin seeds and 2tbsp shredded coconut to a fine paste. Mix well and put off the fire. ground paste and enough salt. tamarind extract.cummin seeds. mustard seeds-1sp. Let the kuzhambu simmer for some minutes.Prepare the koozh until it is thickened well. Add 2 cups of water to it. 1sp black gram. peppercorns-1sp. kuskus-1sp. Then pressure cook it with 1 tsp turmeric powder and enough salt. Add small onions which are chopped finely. pour the cooked dhal with 1 chopped onion. ½ sp coriander powder. add 1sp mustard seeds and when they splutter.

1sp chilli powder. add enough salt and the mixed masala to this. Cut each brinjal in to 8 pieces lengthwise. take out the vessel and mix the rice well. Heat a kadai and pour 2tbsp ghee and 1tbsp oil. 1sp turmeric powder and 2tbsp chopped coriander. Measure the water and add it to the rice with enough salt.put off the fire. add the sundaikkai thokku and fry it in medium fire for some minutes until it is cooked and becomes like a thokku. Then add 1sp turmeric powder. Add 1sp vinegar. Fry for a few seconds and put off the fire. Add a pinch of soda bi carbonate to the batter and mix well. add ½ sp of methi seeds. and the coriander powder and mix well. 1sp powdered fennel seeds. 5 cardamoms. 1” piece of cinnamon and 1sp shredded ginger to a fine paste and add this to the mutton. Add this to the batter and again mix well. Grind ½ sp fennel seeds. SUNDAIKKAI THOKKU: Clean and wash a cup of Sundaikkai[200gms] and cut all of them into two. Take it away. Let it cool down. the ground red chillies. Add the marinated mutton chops and fry them on a moderate fire till the chops are done. enough salt and the sundaikkai.. Then pour 1sp gingelly oil and add a small lime-sized tamarind.The gravy must be thick. Then heat a kadai and pour some cooking oil. Powder 12 dry red chillies in the same mixi separately. 1sp turmeric powder and 1/2sp soya sauce to the mutton.the turperic powder. Fry them to a golden brown colour. .chilli powder. Make ‘Kambi paahu’ with 1 cup of sugar. MUTTON CHOPS: Wash and flatten the mutton chops pieces [500gm] with a kitchen hammer.When all the water is absorbed and the oil floats on the top. 1/2sp cumin seeds. Run the motor in HIGH for a second and see whether the tamarind is crushed. Extract a thick juice from the tamarind and add to the brinjal. 1tbsp fresh curd. and 2 cardamoms to a fine powder. Make paniyarams in the paniyara kal. Heat a kadai and pour 1sp oil.. a gooseberry sized jaggery. ½ sp cumin seeds. add the green chillies and the peppercorns and fry for two minutes. Mix well and fry for a few minutes. Grind the rice with the sugar syrup. When cooled.mix well and keep them covered for 1/2 hour. When it becomes hot. KUZHI PANIYARAM: Soak a cup of raw rice for an hour. Then add 2 onions chopped and fry well on medium fire until the onions become light brown. When it splutters. with a pinch of salt to a fine batter. Serve with fried onion slices. Heat the oil in a kadai and add mustard seeds. ½ banana. Then add 2 big tomatoes which are mashed. 2sp of black gram and a small piece of asafoetida. Add this to the drained rice and the dhal. Add the powder and mix well. Grind 10 small onions with 1sp garlic flakes. 1 tbsp chilli powder. Heat a kadai and pour 3-4 tbsp of gingelly oil. 1” cinnamon. Mix well with enough salt and marinate this for 2 to 3 hours. Mix well and pressure cook the rice up to five whistles. Cook until the oil floats on the surface and then add the powder. This will be very delicious to eat. PARUPPU SADHAM: Wash and soak 1 cup of raw rice and ½ cup of arhar dhal[Thuvaramparuppu] in water for ½ hour. Now add the brinjal with masasla and cook on a medium fire until the oil comes on the top. Run the motor again and again until you get the thokku consistency. When it becomes hot. Run the motar again and again until you get the desired mash of tamarind. powder them finely. When cooled. In a tbsp of ghee. fry ½ cup of shredded coconut to a light brown colour.

1sp peppercorns and ½ sp cumin seeds to a fine paste. lime juice 2sp. Powder 250gms of jaggery finely with the help of a kitchen hammer and add this to the flour. Grind ½ cup of shredded coconut. When the vegetables are cooked add the cooked dhal. you can make “kambipaagu” after removing its residue and then add this to the rice flour and its residue. Then add 2 cups of finely crushed tomatoes with 1/2sp salt and cook well until they are well mashed and the oil floats on the top. add 6 red chillies. Extract thick juice from 2 cups of shredded coconut. coriander powder-2sp. ½ cup of chopped tomatoes. a handful of curry leaves and 1tbsp coarsely ground peppercorns.NEYYAPPAM: Soak one kilo of raw rice over night . In a small kadai pour 2tbsp oil and heat it. with enough water. cumin seeds powder-1sp. In a small kadai pour 2tbsp oil and add 1sp mustard seeds. CHICKEN MASALA: Clean and wash 2 kilo chicken pieces well. 2 chopped onions and 1 cup of chopped tomatoes with enough water. Add 1sp mustard seeds and when they splutter add 1sp asafoetida powder and curry leaves. Then add 2sp ginger paste and 2sp garlic paste. When the vegetables are cooked add the cook dhal. PORITHTHA KUZHAMBU-II Pressure cook ½ cup of lentils well. Heat a big kadai and pour 6tbsp oil. VAAZHAIPOO VADAI: [BANANA FLOWER SNACK] . 1 ½ sp cumin seeds. Pour this on the kuzhambu. Heat a small Kadai and pour 2tbsp oil. curry leaves and 1sp black gram. fry ½ cup of sliced onions in hot oil till crisp and then dry them on a kitchen towel. Mix well. 1 ½ sp black gram. When it becomes hot. powder them. and the ground paste. NB: If the jaggery is not clean. Pour this on the chicken masala and mix well. 1sp turmeric powder and enough salt. Add the coarse residue of the fine rice flour to this mixture and mix well. Then add the chicken and cook until the chicken pieces are cooked and the gravy is thickened. On day 3. Make neyyappam in hot oil either in Paniyarakal or skillet. Cook 1 cup of diced peerkangai. 1sp gingelly seeds fried. When it becomes hot. Keep this flour covered for 2 days in an earthern pot to make it soft. fennel seeds powder-3sp. Garnish with chopped coriander leaves. coarsely ground pepper powder-1 ½ tbsp. Mix well and put off the fire. Cook for a few minutes and then put off the fire. and 1 cup of diced avaraikkai. chilli powder-1tbsp. a pinch of ginger powder. the ground paste and mix well. PORITHTHA KUZHAMBU:[chettinadu style] Cook 1 cup of lentils in a pressure cooker. salt and 1sp turmeric powder. Cook on medium fire and do not add any extra water. add 3 cups of chopped onion and fry well until the color changes into golden brown. then drain the rice in the morning in a colander and pound it to a fine flour. Cooked green gram can be added instead of lentils. When the mustards splutter pour them in the kuzhambu. ginger paste 2sp. Add this milk . Marinate these chicken pieces with 8tbsp fresh curd. Cook for a few minutes. Fry well for a few minutes. the onion powder. 1/4sp of cardamom powder and 1/4sp salt to the rice flour-jaggery mixture to make a thick batter. ¼ cup of thin slices of coconut fried in ghee. salt and 1sp turmeric powder for 2 hours. In a tbsp oil fry 10 red chillies. and ½ shredded coconut to a brown colour and then grind them to a fine paste. In a vessel cook 2 cups of diced peerkangai. garlic paste 2sp. When cooled. Cook well.

When the oil becomes hot. add 1sp mustard seeds and when they splutter add 1sp split black grams and 1sp asafoetida powder. Lastly add 1/2 cup of shredded coconut. Otherwise the taste and the structure of the potatoes will differ when you make the podimas. On the day of preparation . coriander leaves and curry leaves to this. This will give a delicious taste to the podimas. When the oil becomes hot. add 1sp of mustard seeds and when they splutter add 1sp split black gram. Fry vadais in hot oil. Mix well with yr fingers. You can add chopped onions. Heat a small kadai and pour 2tbsp oil. 1tbsp chopped green chillies and 1 cup of finely chopped small onions. not finely. chopped coriander and curry leaves. 1 small piece of cinnamon. When the oil becomes hot. This you can keep for some days. Make paniyarams. Heat a kadai and pour enough oil. 1 cup of whole black gram. The vaazhaippoo must be ground coarsely. chopped coriander and curry leaves. When you are frying the onions you can add chopped tomatoes and capsicums. add 1 cup of water and ½ cup of thick butter milk to the flour with enough salt and mix well. You can avoid the coconut. Keep . Pour 3tbsp oil in a kadai and heat it. Add enough salt and the cooked vaazhaippoo to this and run the motor of the mixie for a second. Grind 1 cup of shredded coconut with ½ sp fennel seed. Mix well for a few minutes. Fry them for a few seconds on medium fire and then add chopped onions and green chillies with a pinch of salt.Clean and wash a medium vaazhaipoo and chop finely. 1/2 cup of sago[javvarisi] with 1sp fenugreek seeds for 4 hours and then grind them to a fine batter. After having opened the lid and taken away the potatoes. Then dry grind them in a mixi into a coarse powder. ½ sp ginger and ½ cup of pottukkadalai to a paste. The secret lies in mashing the hot potatoes immediately . Add chopped coriander and mix well. With little water and salt. immediately mash them with a potato masher. Add a pinch of salt to these and fry well on a medium fire. cook this until all the water is evaporated. NB: You can make vaazahippoo vadai with ½ cup of soaked chenna dal[Bengal gram] instead of pottukkadalai using this same method. 3 green chillies. a filling for the sandwiches as well as the dosas. 1sp cumin seeds. Immediately pour this in the batter and mix well. This is a simple dish. 1sp turmeric powder. Put off the fire and then add a little shredded fresh coconut. 2 cups of raw rice. Add 2tsp chilli powder.These will be very soft to eat. 3 red chillies . Spread the rice etc on a thin cloth until they are well dried. Mix with enough salt and allow the batter to ferment for 8 hours. ½ cup of chopped methi leaves and 2 or 3 tbsp chopped small onions. 1sp turmeric powder. add the potato and fry on a medium fire until the masala is well coated on the potatoes and the vegetables are cooked. JAVVARISI PANIYAARAM: Soak 2 cups of boiled rice. Mix well for a few seconds. It must be a thin rawa –like consistency. Fry for a few seconds and then add the mashed potatoes with enough salt. POTATO PODIMAS: Pressure cook the potatoes upto 5 whistles. INSTANT DOSA: Wash 1 cup of boiled rice and ½ cup of black gram with 1sp fenugreek seeds and then drain the water well in a colander. POTATO PORIYAL: Cut the boiled potatoes[500gms] into medium pieces. This kind of preparation can be used as a side dish. This is the normal procedure of making potato podimas. 1sp coriander powder.

. 1sp Bengal gram. Add 1sp turmeric powder. KEERAI SAMBAR: Soak a lime sized tamarind for 1/2 hour and then extract the juice out of it. Soak a small lime-sized tamarind for 1 hour and then extract its juice. add 1 or 2 cups of chopped tomatoes and 1sp turmeric powder. 1tbsp Bengal gram. and 1sp turmeric powder with enough salt. Then add the mashed keerai and allow it to simmer for only a few minutes. Turn the fire very low. Add 2tsp sambar podi and mix well. 2tbsp coriander seeds. Cook well until the tomatoes are well mashed. Then add ½ cup of chopped tomatoes and 1sp turmeric powder. When cooled. Then add the ooked dhal. 1/2 sp mustard seeds and 1 sp black gram for a few minutes to a light brown colour. 1sp coriander seeds. add 2 cups of crushed tomatoes and 10 garlic flakes. Add the tamarind extract and the powder with enough salt. Cook for a few minutes. Add curry leaves and chopped coriander leaves. Then you can make dosas After spreading the batter you must cover it with a lid like appam and the fire should be medium.Let the sambar simmer for a few minutes. 1sp Bengal gram. When they become slightly brown. When the oil becomes hot add 1sp mustard seeds. finely chopped keerai with enough salt. add 1sp black gram. 1sp fenugreek seeds. Let the kuzhambu simmer for some minutes. add ½ cup of chopped sambar onions and fry for a few minutes. 1sp fenugreek seeds.covered the batter for 3 hours. Add 1sp mustards and when they splutter add 1 cup of chopped sambar onions. In a sp of ghee fry 3 red chillies. Mash the keerai finely. powder them. 1 small piece of asafoetida.4sp shredded coconut . When the oil becomes hot. In an oval or rectangular microwave bowl. When they splutter. Pour the tamarind extract. Cook until the tomatoes are well mashed. When they splutter add ¼ cup of chopped onions and fry for a few seconds. Allow the kuzhambu simmer for some time until it is thickened. POTATO FRY[microwave]: Cut 5 or 6 medium potatoes into finger-shaped pieces. add 1sp mustard seeds. Pour enough oil in a vessel and heat it. 2sp fennel seeds.the keerai should not change its green colour fully. Heat a kadai and pour 3 or 4 tbsp gingelly oil. Add the tamarind extract and allow it to simmer for some minutes. 3 red chillies and some curry leaves. Cook three handful of lentils in a pressure cooker. When they change their colour slightly. Sambar podi: Fry one handful of red chillies. Heat a kadai and pour 4 tbsp gingelly oil. add 2tsp sambar powder. 8 peppercorn. place the potato pieces. KEERAI KUZHAMBU: Cook 3 cups of finely chopped keerai in ½ cup of milk with ½ sp cumin seeds and a green chilli. 1sp black gram and ½ sp peppercorns to a golden brown color and then powder them finely. Fry well until the tomatoes are mashed well and the oil floats on top. When they change into golden brown color. THAKKALI KUZHAMBU:{Tomato kuzhambu} Soak a gooseberry sized tamarind in water for ½ hour and then extract its thick juice. a small piece of asafoetida and 4 slit green chillies.

1 cup of chopped onions and 1 cup of chopped tomatoes and mix well. Crush 2 cups of jaggery . Again mix well and again cook for another 6 minutes. Then cook for another 8 minutes in High. Soak a pinch of saffron in ¼ cup of warm milk. After the bleep sound. 1sp cumin seeds. . Mix well. Fry the almond slices. add the rice and the dhal. Fry 2tbsps shredded coconut in a tbsp of ghee. Reduce a little salt in the usual measurement. Add 1 cup of shredded coconut and a little salt. In the meantime you can cut a big capsicum into thin pieces.Pour enough water to cover the jaggery. Dry fry one handful of shredded coconut to a light brown colour. [CUMMIN RASAM] Soak 1tbsp thuar dal in a cup of water for 1 hour. you can add cumin seeds with a little coriander powder instead of fennel seeds. Soak a small lime-sized tamarind in water for 1/2 hour and then extract its juice. When it starts simmering. PARUPPU PODI-1: Dry fry 1 cup of thuar dal to a light golden colour. SARKKARAI PONGAL: Fry 1/4 cup of split green gram dhal in a kadai with 1sp ghee to a light brown colour or until a nice aroma floats on the air. Make a thin syrup of it and put off the fire. Grind the dal with 1 red chilli. For variations. add the rice to it and cook on a medium flame until the rice is almost cooked. Again cook for a few minutes. Then in the same oil. In a little oil. salt and 1sp turmeric powder. The salt should not be added correctly. Cook under medium flame.1tbsp chilli powder. and coriander leaves. In the morning it will be a heavenly taste to eat this with sweet curd and one day old pongal kuzhambu. In villages. [This ven pongal is eaten with sweet thick curd which is prepared from cow’s milk. Grind all the ingredients with enough salt to a fine powder. PARUPPU PODI-2: Dry fry 1/2 cup of tuar dal and 1/2 cup of Bengal gram separately to a light golden colour. Let it simmer on heat. add 1sp mustard seeds. Mix well and cook until the pongal is set well. chop little mint leaves. When the oil becomes hot. Boil 3 cups of water and 2 cups of full cream milk in a cooking vessel. 2tbsps split cashew nuts. Now add all the remaining ingredients and ¼ cup of ghee. Pour 3 cups of water and 2 cups of milk [full cream] in a cooking vessel. and 2tbsps seedless raisins separately in ghee. VEN PONGAL: Soak 1 cup of raw rice for ½ hour. fry a small piece of asafoetida. add the jaggery syrup and mix well. the remaining pongal is immersed in water and kept overnight in the same mud vessel. fry 10 red chillies and then fry 1/2 cup of pottukadalai to a golden brown colour. Grind all the fried ingredients with enough salt to a fine powder. and also add chopped garlic flakes and ginger. According to the crispness. and then take it away. you can add some more minutes. Slice them nicely. . Let it boil. Heat a kadai and pour 1sp ghee and 1sp oil. ] JEERAKA RASAM. Add the tamarind extract to this ground masala with enough water. Add 1 tbsp cooking oil and mix well again. Soak 2tbsps almonds in hot water and then remove the skins. In a little oil fry a small piece of asafoetida and 8 red chillies. When they are almost cooked. Place the bowl in the oven and cook the potatoes in the HIGH for 9 minutes. 1 1/2 cups of chopped tomatoes and a few curry leaves coarsely. take out the bowl and add the vegetables with enough salt. Soak this dhal with 1 cup of raw rice in water for 1 hour. When the simmering starts. Mix well and cook until it is done.

take a small lump in yr finger and make a ball out of it. Then add 50 ml gingelly oil and again knead well. Pour this cooked dal in a small bowl. When all the water is absorbed and the mixture is thickened. When the oil becomes hot. you can pour a little ghee when the boli is being cooked. add 1sp mustard seeds. Make small balls out of it. 2tbsp mint leaves. Cook the mixture on a medium heat stirring continuously. a little salt. DOUGH: Sieve ½ kilo plain flour and add ¼ sp baking powder. allow it to simmer only for a minute. You can get tofu recipes in the following link also. 1tbsp dalda. When the oil becomes hot. Add 2 crushed tomatoes[1 cup]. pour again 50 ml gingelly oil on it and cover the bowl with a lid. Stir well and cook for a few minutes until all the ingredients are mashed well. 2sp chopped green chillies. you can be assured that the correct consistency is obtained. If needed. add 1/2sp cardamom powder and 2tsp ghee to it and mix well. 2 slit green chillies. When they splutter pour the prepared rasam. Cut it into desired squares when the mixture is cooled down. After ½ hour again knead well. a little kesari powder and enough water to make a smooth dough. POLI: POORANAM: Place 2 cups of shredded coconut and 3 cups of powdered jaggery in a kadai and heat it. This you can do on a greased vaazhailai or butter paper. and close the pooranam by pulling all the sides of the ball. Heat a kadai and pour 1tbsp gingelly oil. PARUPPU RASAM: Soak a big lime-sized tamarind in water for 1/2 hour and then extract its thick juice. Now flatten again the ball with yr fingers into a very thin boli. Place the dough in a bowl. You can find so many tofu recipes in the above link. Pour the mixture on to a greased plate. Cook 2 to 3tbsp of thuar dal in the pressure cooker. When the rasam begins to simmer. add 1 chopped onion and fry for a few minutes. Then add ½ cup or 1 cup of cooked and mashed Bengal gram with 2sp cardamom powder and a pinch of salt. . If you could shape it well in to a round ball. Cook under medium fire until it is thickened. Then add the tofu and stir continuously for some minutes. then place the pooranam in the center. Then place the poli on the hot tawa and cook on both sides. COCONUT BURFI: Mix 1 cup of shredded coconut with 1 cup of sugar and 1 cup of thick milk in a pan and heat it. Cook well until it is thickened and you get a nice pooranam. a small piece of asafotida. Then add 1/2 cup of finely mashed tomatoes. 5 crushed garlic flakes. SCRAMBLED TOFU SANDWICH: Mash some tofu pieces finely like egg scrambles [½ cup]. When the mixture is slightly thickened. Then add the prepared rasam and allow it to simmer for 4 minutes. 1sp turmeric powder and a few curry leaves to the dal and crush all these ingredients with yr fingers finely. Now you have a ball with pooranam inside it. Then add the tamarind extract with enough water and salt. flatten it with the fingers. Then heat a kadai and pour 1tbsp oil. 1 tbsp chopped coriander leaves and 1/4 cup of chopped capsicum with a pinch of salt and 1/2 sp turmeric powder. This is a fine spread for brown bread slices as well as whole meal bread slices.When they splutter add 1 small piece of asafoetida and stir for a few seconds. 2tbsp chopped coriander leaves. I have posted a link accidentally yesterday without posting these recipes. Take one ball.

a pinch of soda bi carbonate and 2sp corn flour. mix well and marinate them for 2 hours. and 1/4sp of cardamom powder thrice. 1/4 cup of Bengal gram amd 1/4 cup of black gram in water for 3 hours and grind them a little coarsely with 1sp asafoetida powder. This way. In a tbsp of ghee. You can prepare the adai immediately. 2sp garlic paste. 3 green chillies. then the colour of rava urundai will not be white. Then make small balls out of it. Cook for a few minutes. Then deep fry in the oil and then coat the samosas in thick sugar syrup. GULAB JAMUN: Sieve 8tbsp of full cream milk powder. Heat a small kadai and pour 2tbsp oil. Add ¼ cup of shredded coconut with chopped curry leaves and coriander leaves to it. Add 2tsp ginger paste and 2sp garlic paste and fry well. 3/4 cup of thuar dal. SWEET SAMOSA: Sieve 2 cups of plain flour with 1/4 sp baking powder. The dough should be soft and shiny. 2sp fennel seed powder. When the chicken is cooked and the gravy is thickened. Heat 3 to 4 tbsp of ghee and with the help of it. 3tbsp of self raising flour or plain flour. Then fry the balls to a light brown colour. Pour this on the chicken. Add 2 cups of sugar to it. then I will post the recipes for them. Keep it covered for a while. Mix the rawa and sugar powders well. Then Powder it. Mix well. Add 4 big tomatoes [finely chopped] and fry until the oil floats on the top and the tomatoes are well mashed. The fire should be LOW. Fry 5 red chillies. Actually the sweet with the paalkova filling is called Lavanga latha. Again powder 1 1/4 cup of sugar [even you can add 1 1/2 cup] finely. 3/4 cup of raw rice. Heat enough oil in a kadai. heat a vessel and pour 3 ½ cups of water. In a big kadai. Add 1/2 sp cardamom powder to the powders. 1sp coriander powder and 1tbsp chilli powder to 1 1/2 kg chicken pieces. CHETTINADU CHICKEN VARUVAL: Add 8tbsp fresh curd. 1 1/2 tbsp pepper powder[coarsely ground]. Add 6 finely chopped onions and fry well to a golden brown colour. 1sp cumin powder. 2sp lime juice. 2sp ginger paste. If you fry for a golden brown colour. you can first cook the shredded coconut and jaggery or sugar and then you can add the cooked carrot. Mix well. When the sugar . Variations: you can make rava urundais with 1/2 cup of split green grams and 1/2 cup of rava. Cover with a lid and cook under medium fire. For the filling you can make either paalgova or carrot halwa in the micro oven and mix with the nuts. This way you can get nice pooranam for carrot boli ADAI: Soak 3/4 cup of par boiled rice. the balls will be cooked fully. make urundais with the powder. This will give a delicious taste also.If you do not know how to prepare paalkova and carrot halwa in micro oven. Add 1tbsp ghee to it and with the help of water make a fine dough.NB: For carrot boli. Add the chicken and enough salt. 1/4 cup curry leaves and 1tbsp coarse pepper powder for a few seconds. ¼ sp soda-bi-carbonate. Then add 2 ½ tbsp to 3tbsp of water to make a soft dough. Do not give pressure to the dough. 4 red chillies and enough salt. Then add 1tbsp of soft butter to it and mix well with the fingers. RAWA LAADU [RAWA URUNDAI]: Dry fry 1 cup of fine rawa in a kadai to a light golden colour. fry some split cashew nuts to a golden colour and add to the powders. 1sp turmeric powder. pour 6 tbsp oil. At the other side. add some chopped coriander leaves.

Place a little pooranam in the center of the chappathi according to the size of the somasa. deep fry them to a light brown colour. 15 red chillies and one handful of small garlic flakes.Hemant’s recipe. chopped coriander leaves and curry leaves to the ground dal. Then again put the remaining dal in the mixie with a little salt. 1 tbsp chopped coriander leaves. When cooled down. This is the correct procedure of making gulab jamuns. Paste around the corners by pressing with yr fingers. Soak a lime sized tamarind in water for 1 hour and then extract its juice. the gulab jamuns will be nicely cooked. Then drain the water and grind half of the dal coarsely with 3 green chillies. Make soft and smooth dough with it by adding water little by little. Boil this juice with 1 cup of water. CASHEW NUT PAKODA: Beat well 200gms of ghee with ½ sp of soda-bi-carbonate with a heavy spoon in a vessel. It is Mr. When adding the gulab jamuns. and the syrup will be thickened to the correct consistency. grind all the ingredients with enough salt finely MASAL VADAI: Soak 2 cups of Bengal gram for 1 hour. Just run the mixie in the HIGH for a second. 3 red chillies. 1sp asafoetida powder and 1 cup of . Then add this to the ground dal. MURUNGAIKKAI RASAM: Pressure cook ¼ cup of thuar dal with 3 cups of water and small pieces of one Big murungaikkai. some curry leaves. SOMASA: For the dough: Sieve 1 1/2 cup of plain flour and add 1sp ghee and enough salt to it. fry each separately -350gms pottukkadalai. You can also make the following powder. Then powder them finely. After making all the somasas. But the dough should be very thick. add the gulab jamuns to the syrup. Mix well and fry the vadais in the hot oil.a pinch of asafoetida powder and enough salt. 2tbsp chopped green chillies. When frying the jamuns in oil. Powder 1 cup of sugar with 6 cardamoms separately. 1sp rasam powder . 1tbsp finely crushed ginger. 1/2 cup of shredded coconut and 8 cashew nuts separately to a nice golden colour. You can powder 1/2 cup of fine semolina and mix with 1 cup of plain flour to make this dough. I have posted the recipe for it in this same thread just now. Sprinkle small portions in hot oil and fry them to a nice brown colour. they should be still warm. 1sp turmeric powder. Prepare thin chappathies out of them. GUN POWDER: In little ghee. You can sprinkle some water in it. You can use pottukkadalai by preparing the sweet somasa . Mix all the powders with a big spoon. ¼ to ½ kilo cashew nuts. 1 kilo gram flour and enough salt to the ghee and mix well with yr hands. It is a nice podi variety and it can be eaten with hot cooked rice with ghee. Cook the jamuns in the same medium heat for exactly 18 minutes. Then fold the chappathi from the other side and close it with the pooranam inside. the balls should change into bigger size. Remove the ground dal and place it in a bowl.syrup starts to simmer. Method: Make small balls out of the dough. Add 2tbsp chopped coriander leaves. Place the dough in a bowl and keep it covered. Then when simmering in syrup they should double in size. ½ cup of chopped tomatoes. Add 1 cup of sliced onion. Pooranam: Dry fry 1/2 cup of pottukkadalai. reduce the fire little. This way.

3 (medium sized -cut into pieces) Tarmarind . Add chopped coriander leaves and curry leaves. peppercorns1sp and 2 red chilies and fry them to a golden colour.2 (chopped finely] Curry leaves – 1 spring Coriander leaves . GARLIC SAMBAR[SALEM SAMBAR] Ingredients Tur dal . Keep it covered with a lid for half an hour or 1 hour. mix 1 cup of fine semolina with 1sp Eno salt[unflavored]. Some times.2 table spoon (chopped) Garlic . 1 sp cumin seeds. Then add 1/4sp Eno salt to the batter again and mix well. Add 8 garlic flakes and 2 handfuls of chopped chicken pieces. put off the fire. Let the rasam simmer for 5 to 10 minutes. if needed. add the fried powder and enough salt. When they become hot. 1sp cumin seeds. you can add little more fresh curd again for getting a smooth batter and steam rawa idlies at once.2 [Cut into pieces] Tomatoes .3 (cut into desired pieces) Medium Onion . 1sp tymol seeds[omam]. Add 1 ½ sp fennel seeds.1 teaspoon (chopped) Dried red chilli .1/4 tablespoon Vegetable oil .1 teaspoon Turmeric powder-1sp Enough salt Preparation Heat a deep kadai and pour the oil and the ghee. add the onions and the tomatoes with the turmeric powder. Then put off the fire. grind the fried ingredients into a fine powder.1 tablespoon Mustard Seeds . When cooled down. 1sp finely chopped ginger. Fry on slow fire for a few minutes. 2sp finely chopped green chillies with enough salt.size of a lime soaked in 1/2 cup water Methi Seeds .3 tsp [heaped] Drumstick . When the ghee becomes hot. CHICKEN RASAM: Heat a kadai and pour 1sp oil. Heat a kadai and pour 1tbsp ghee. RAWA IVDI-II In a bowl. Then pour the tamarind extract and add the . Cook well until the tomatoes are cooked and mashed well and the oil floats on the surface. When the rasam starts to boil again. 1/4sp soda-bicarbonate.1 table spoon Ghee-1tbsp Asafoetidia (Optional) . the batter will be much thickened much after absorbing the semolina completely. 1/2sp turmeric powder. Then pour 6 to 8 cups of water. Then add 20 chopped small onions. add 1sp mustard seeds and when they splutter add curry leaves and pour this in the rasam. Then Make a smooth batter [like idli batter] with fresh curd.100gms Sambar powder . 1cup of chopped tomatoes and 1sp turmeric powder. Fry well until the tomatoes are well mashed.water for at least 5 minutes. So. Add the juice of one small lime and mix well . Again heat the kadai and pour 2tbsp oil and 1sp ghee. Then add the cooked dal and enough salt. Add 1sp cumin seeds and 1sp fennel seeds.

dried red chilli pieces. methi seeds. Asafoetida and curry leaves. Fry for two minutes and then add to sambar and boil it for 1 minute. .drumstick pieces and enough salt. When the vegetable is cooked add the sambar powder and let the sambar simmer for just a few seconds. When they stop spluttering add chopped garlic. Finally add chopped coriander leaves on the top. In another pan heat oil and add mustard seeds.

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