Green Beans Curry

Green Beans Curry

Ingredient
Green beans-1/2 cup
Onion-1
Tomatoe-1
Tamarind -1 small ball

Turmeric-1/2 teaspoon

Curry powder-1 teaspoon

Salt-1 teaspoon

Garnish

Mustered seeds-1/2 teaspoon

Fenugreek seeds-1/2 teaspoon

1/2 teaspoon Asofodeia

Oil-1 tablespoon

Few curry leaves

Method

Boil the green beans in the cooker till 4 whistles

Dice the onion & tomato 

Take one cup of water, add turmeric & salt in a bowl.
Soak it for 10 minutes then mix well.

Add curry powder to the turmeric mixture

Then add this mixture into the cooked green beans

Add the cut onion & tomato and boil for 5 minutes

Heat the oil in a frying pan and add all garnishing items.
Fry well and pour this into the curry.
Serve as a curry for main menus.

Capsicum Sambar

Capsicum Sambar

Ingredient

1. 4 Capsicums 
2. 1/2 cup Dhoor dhal
3. 1 Big onion
4. 1 Tomatoes
5. 1/2 teaspoon of asofetida
6. 1 teaspoon of  Curry powder (home-made)
7. 1/2 teaspoon Tumeric powder
8. Small ball of Tamarind
9. 2 tablespoon of Oil
10. 1 tablespoon of Mustard
11. 1 tablespoon of Fenugreek
12. 1/2 teaspoon of cumin
13. 1/2 teaspoon of Urid
14. Some Curry leaves
15. Some corriander leaves
16. 2 cups of water.
17. 1 teaspoon of salt

Method

1. Dice the Capsicums.
2. Dice the Onion & Tomatoes
3. Boil the Dhoor Dahal with turmeric,and water.(use the pressure cooker for 3 Whistles)
4. Add Water, Tamarind, Curry powder & salt in a bowl and soak for 10 minutes.
5. Then mix well and squeeze out the pits.
6. Heat the oil in a frying fan
7. Add Mustard ,Fenugreek,Cumin,Urid & Curry leaves.
8. Add diced Onion & Fry well till brown then add Capsicum pieces.
9. Later add the Tomatoes
10. Add tamarind mixture and let it boil.
11. Add  the boiled Dhoordhal mixture from the cooker
12. Heat for another 5 minutes and now the Sambar is ready.
13. Put some coorriander leaves and serve.
14. Serve as a curry to accompany rice, chappathis, dosa, idllys etc.

Deepavali Special Murukku

Deepavali Special Murukku

Ingredient

Rice flour -2 cups
Urid dhal flour-3/4 cups
Salt-3/4 teaspoon
Sesame seed-1tablespoon
Some water.
Oil to fry

Method

Take a big mixing bowl
Add rice flour, Urid dhal, Sesame seed into the bowl
Mix water and salt in a cup
Add to the mixture into the flour and make it  into a dough
Knead it into a smooth dough without lumps
Take a required amount of dough and put it into the  murukku maker (hand held press)
Heat the oil to medium hot.
Press the murku maker in the circular movements to make a murukku as shown
Keep the press close to the oil while doing this
Deep fry in the oil,and flip to both sides occasionally
Let them fry well to golden colour and remove by straining out  the oil.
Once cooled store in a air tight container with a paper towel laid in the bottom.
Best served during festival seasons and friends gatherings ..

Ribbon Pakkoda

Ribbon Pakkoda

Ingredient

2 cups besan flour
1 cup rice flour
3/4 teaspoon salt
1 tablespoon sesame seed
Some water
I teaspoon chilli flakes
1 teaspoon of fennel seeds
Sprinklesome-asafoetida
Grind chilli,fennel seeds and asafoetida like powder




Method

Take a mixing bowl and add besan flour, rice flour, sesame seed and grounded chilli,fennel and asafoetida
Add water and salt in the cup.
Add to the mixture into the bowl and make knead it into a dough.
Put a handful of the dough in the ribbon pakoda maker (hand held)
Heat the oil to medium heat.
Press out the pakoda mixture in the circular movements  inside the oil vessel.
Deep fry in the oil and turn over
Let them fry well.to golden brown
Scoop pakkoda, out of the oil and let it cool in a plate.
Complete frying the rest of the dough similarly.
Once cooled break them out to bite size pieces.
Store in a air tight container.
Serve during evening tea times.

How to make curry powder

How to make curry powder

Ingredient
Corriander-2kg
Dried red chillies-1kg (if you want medium hot,you can put 750 gram of red chilli)
Dhoor dhal-200 grm
Cumin-200grm
Fennel-200grm
Fenugreek-200grm
Black pepper-100grm
Turmeric 200grm
Rice-1 cup

Method

Roast all the ingredients separately
Then mix all together,If there is a grinding mill in your area , this will be ideal.
Otherwise you need to grind all the ingredients in a grinder
Let it cool after grinding and store in a clean container.
You can use this for all the curries, poriyal and various dishes.

Peas Poriyal (Green Peas Fry)

Peas Poriyal (Green Peas Fry)

Ingredients

1. Dried green peas 1 cup

2. 1 big onion

3. 2 Tomatoes

4. 1 cube of fresh ginger

5. 3 cloves of garlic

6. 1/2 teaspoon of Tumeric powder

7. 1 teaspoon of curry powder

8. 1 teaspoon of salt.

Garnish

1. 2 teaspoon of oil

2. 1/2 teaspoon of mustard

3. 1/2 teaspoon of Fennel

4. 1 pc chinnamon, 2 Pcs cloves

5. Some curry leaves

Method

1. Soak the peas overnight

2. Dice the onion & tomatoes

3. Crush the garlic and ginger

4. Boil the peas with tumeric till tender in 

     a pressure cooker with 2 cups of water( 5 whistles)

5. Heat oil in frying pan and add garnish items

6. Add the onion then tomatoes and fry well.

7. Then add crushed  garlic & ginger.

8 . Drain the peas and add these into the garnish items.

9. Add the curry powder, salt and stir in well for 10 minutes.

10. Ready to serve as a side dish. 

Fenugreek ( Vendya keerai masiyal)

Fenugreek dish (Vendya Keerai Masiyal)

Ingredients

1.Fenugreek bunch

2. Dhoor dhal 1/2 cup

3. Tumeric 1/2 teaspoon

4. Garlic 1 PC, Onion 1pc

Garnishing

5.  Cummin seed 1/2 teaspoon

6. Salt 1 teaspoon

7. Dried red chilli 1pc

8. Oil 2 teaspoon

Method

1. Cut the roots out then wash the leaves

2. Dice the leaves and onion

3. Boil the Dhoor dhal with tumeric

4. Once the dhal becomes tender add the fenugreek

5. Then crush the garlic and add to the boiling dhal.

6. In another pan boil the oil and add the garnishing items

7.Fry well then add this to the dhal

8. Finally add salt to taste.

9. Serves well with chappathis or rice dishes

Stir Fry Vegetables

Stir Fry Vegetables

Ingredient

1 carrot

1capsicum

1broccoli

1zucchini

1/2 teaspoon of salt

Sprinkle the pepper

Method

Dice all vegetables

Heat the frying pan with medium temperature

Add 2 teaspoon of olive oil

Add all vegetable and cook until vegetables are tender 

Then add salt & pepper

Mix well and then ready to serve.

If you eat 1 1/2 cup vegetables this would add enough

high fibre in your diet daily.

Horse gram Curry (kolluk khuzhambu)

Kolluk kozhambu

Ingredient

1 cup horse gram

1 onion

2Tomatoes 

Salt 1 teaspoon

Oil-2 teaspoon

Garlic 1 PC

Garnishing

Mustard seed -1/2 teaspoon

Cumin seed -1/2 teaspoon

Fenugreek-1/2 teaspoon

Pinch of asafoetida

Method

Soak the horse gram-3 hours before cooking

Dice the onion and tomatoes

Boil the horse gram, onion, garlic and tomatoes in the cooker with 5 whistles

Heat the oil in the frying-pan

Add all garnishing items and curry leaves 

Add salt 

Boil for 10 more minutes. 

Now ready to be served

Vendakai poriyal (Okra)

Ingredients

Okra-15 

Onion-1

Tomotes-1

Curry powder-1 teaspoon

Turmeric powder-1/2 teaspoon

Salt-1/2 teaspoon

Garnish

Oil-1 teaspoon

Mustered-1/2 teaspoon

Urid dhal-1/4 teaspoon

Fennel-1/4 teaspoon

Methods

Dice the okra,onion and tomatoes small pieces.keep separately in the bowl

Heat the oil in the frying fan

Add  mustrad&urid dhal,fennel& curryleaves

Add onion fry well,then add okra fry until the stickyness will go

Add curry powder,tumeric,salt and Tomotoes

Cook another 10 mintues.now okraporriyal  is ready to serve.

Vegetables Noodles

Ingredients

1.  Noodle-block-3
2. 5 Mushroom
3. 1 Carrot
4. 1/2 Capsicum
5. Onion-1
6. Chili flakes-1/4 teaspoon
7. Salt-1 teaspoon
8. Soy Sauce-1 teaspoon

Garnishing

1. Oil-1 tablespoon
2. Sesame seed-1 tablespoon
3. Cashew nuts-6 pieces(crushed)
4. Raisins-2 tablespoon

Method

1. Dice the vegetable in to small pieces
2. Boil the water,add Salt and Noodles
3. After the noodle is boiled drain the water. 
4. Heat the oil in the frying pan
5. Add the garnish 
6. Add all vegetables & fry well
7. Add Noodles,Salt and sprinkle Chili flakes
8. Add  Soy Sauce and Mix well.

Sweet photos

Ingredients
       2. Sweet photo
        Salt-1 teaspoon
       Chilli flakes-1/4 teaspoon
Garnish item

1. Oil-1 tablespoon
2. Mustard seeds 1 teaspoon
3. Urid dhal-1/2 teaspoon
4. Few curry leaves

Method

1. Dice the Sweet photos round slices
2. Boil the Sweet photos with water and Salt
3. Heat the Oil add all Garnishing item,fry well
4. Add sweet photos and Chilli flakes mix well.

Green Banana Poriyal

Green Banana Poriyal

Ingredients
Green banana-2
Turmeric powder 1 teaspoon
Curry powder-1 teaspoon
Salt-1 teaspoon

Garnish
Mustard  seeds 1 teaspoon
U rid dhal 1 teaspoon
1 red chilli
Few curry leaves
2 tablespoon of oil

Method
Chop the green banana into small cubes
 Mix turmeric,curry powder,salt and 1/4 cup of water
Heat the oil in the frying pan,add all garnish items and  fry it well
Add green banana mix
Fry until banana becomes tender

Sundakkai Pachchadi

Sundakkai Pachchadi

Ingredients

Thoordhal-1/2 cup

Sundakkai-1/2 cup

Onion-1

Tomotes-1

Tumeric1 teaspoon

Curry powder-1 teaspoon

Salt 1 teaspoon

Water-1 cup

Garnish

Mustered seeds1 teaspoon

Urid dhal1/2 teaspoon

Curry leaves

Oil 1 tablespoon

Few curry leaves

Method

Wash all sundakai,,Grind in the blender coarsely

Boil the Thoor dhal in the pressure cooker~ 4 whistles

Dice the onion,green chilli,tomato

Add  tamarind, tumeric, curry powder, salt in water and mix well.

Remove tamarind pits

Heat the oil in the frying pan

Add garnish item and  fry well,

Add onion.tomotoes and fry well

Add the ground Sundakkai

Add tamarind mixture, cook Sundakkai till tender.

Keerai Poriyal (Spinach Poriyal)

Keerai Poriyal (Spinach Poriyal)

Serves                        Preparation
   4                                                       20mins


Ingredients

1. 3- Spinach Bunches.
2. 1.Big Onion
3. 1/2 Cup or Handfull of Thoor dhal.
4. 3/4 Teaspoon of salt.
5. 1 Teaspoon of cumin.  
6. 1.Teaspoon of  urid dhal.
7. 1.Red chilli.
8. 1/2 Teaspoon turmeric powder
9. 2 Teaspoon of oil.

Method

1. Wash Spinach.well
2. Cut the Spinaches leaves.
3. Dice the Onion.
4. Boil the Thoor dhal with turmeric powder.
5. Heat the Oil in the frying pan
6. Add urid dhal, cumin & Chillies.
7. Fry the onion.
8. Add spinach.
9. Reduce the heat & add salt.
10. Cook the Spinach to tender
11. Then add boiled thoor dhal.
12. Now Ready to serve with you lunch.

Kathrikai Koshamalli

Eggplant-1 large
Onion-2
Tomotoes-2
Green chilli-2
Water-2 cups
Small ball tumerind
Salt-1 teaspoon

Garnishing
Mustrad seeds-1 teaspoon
Urid dhal 1 teaspoon
Asfedio-sprinkle
1tablespoon oil
Curry leaves

Method
Boil the Eggplant and peel the skin off
Dice the Onion , Tomatoes and Chilies
Mix with Water,Tamarind ,Turmeric,Salt,and boiled Eggplant
Heat the oil in the frying pan
Add all the garnish items and fry it well
Add Onion,Green Chilli and Tomotoes
Add tamarind water mix

Let it cook for 10 mins 

Ready to be served

Bhadham kheer (Almond payasam)

Ingredients

1. 12. Unsalted Bhadham kernels
2. Sugar-1/2 cup
3. 1/2 cup milk
4. Saffron-few
5. (Add some fruit mango,apple,berries,grapes)

Method

1. Take a pot of hot water soak Bhadhams for 1 hour then peel the skin off 
2. Grained Bhadham with milk to make it into a smooth paste
3. Add three cups of water in the paste including sugar and saffron.
4. Cook for 10 minutes under medium heat
5. Let it cool later and add fruits 
6. Store in fridge.

Onion Kosh

Ingredients
Onions  -2
Tomotes-2
Potatoes -2

Grinding
Coconut-1/2 shredded
Cumin-1 teaspoon
Red chillies -3 
Pottukadali-1 handful
Salt-1 teaspoon

Garnish items 
Mustraded-1 teaspoon
Urid dhal-1/2 teaspoon
Oil-2 tablespoon
Curry leaves-few

Methods

Dice the Onions ,Tomatoes & Potatoes 
Graind all the ingredients smoothly
Heat the oil in the frying fan
Add Mustrad ,Urid Dhal and Curry Leaves  
Add Onion,Potatoes fry well,and Tomotoes 
Add all of the grinding items with one cup of water
Cook for about 10 mins .

Vegetable chuntney

Eggplant-1
Onion-2
tomotes-2
Cabbage-3 leaves
Red chilli-3
Salt-1 teaspoon

Garnishing
Oil 2 tablespoon
Mustard -1 teaspoon
Urid dhal1 teaspoon
Few curry leaves

Method
Dice all the vegetable in to small pieces
Heat the oil in the frying pan
Add all garnishing items
Add all vegetables,fry well
Add red chillies and salt
Let it cool,grind all the fry items.

Pavakkai Poriyal (Bitter Gourd)

Pavakkai Poriyal (Bitter Gourd)

Ingredients
2 Pavakai ( Bitter gourd)
1 onion
1 tomato
1 teaspoon curry powder
1/2 teaspoon of turmeric powder
1 teaspoon of salt

Garnish
Mustard 1 teaspoon
Urid dhal 1/2 teaspoon
Channa dhal 1 teaspoon
Few curry leaves
2 tablespoon oil

Method
Dice the bitter gourd, onion and tomatoes
Heat the oil in the frying pan
Add mustard, urid dhal, channa dhal and curry leaves
Add onion fry well,then bitter gourd
Cook for 5 minutes
Add turmeric powder and curry powder and mix well
Add tomatoes, 1 cup of water and salt.
Close the lid, let it cook until bitter gourd becomes tender.

Thakkali Kozhambu (Tomato Curry)

Thakkali Kozhambu (Tomato Curry)






















 Ingredient

1. Onion-2
2. Garlic-4 cloves
3. Tamarind
4. Salt-3/4 tablespoon

Grinding ingredients. 

1. Red chilli powder-1 teaspoon
2. Coriander powder-2 tablespoon
3. Turmeric Powder-1 teaspoon
4. Fennel seeds- 1 teaspoon
5. Cumin seeds-1 teaspoon
6.  Fresh Cocount-1/2 shredded
7. 2 tablespoon of pottukadali (roasted chickpeas)
8.  Boil the tomatoes and remove the skin
9. Grind all  these ingredients smooth.

Garnishing

1.      Mustard-1 teaspoon 
2.       Fernugrek-1 teaspoon   
3.       Few-curry leaves
4.       Oil-2 tablespoon

Method

1. Dice the Onion and Garlic
2. Tamarind, Salt and 1 cup of water and mix-well
3. Heat the Oil in the frying 
4. Add mustard, fernugreek and curry leaves
5. Add Onion and Garlic, fry them well
6. Add all the ground Mixture and Tamarind water
7. Boil for 10 minutes.Once it thickens, it is ready to be served.

Green Cauliflower (Broccoli) Soup

Ingredient

1. 1/2 Broccoli
2. 1 Onion
3. 1 Teaspoon of pepper(crashed)
4. 1 Teaspoon of Salt
5. 1 tablespoon of Olive oil
6. 1 Table Spoon of Plain flour

Method

1. Dice the Broccoli and Onion
2. Boil the Broccoli &Onion with Two cups of water
3. Keep a Side to  Cool.
4. Grind the Boiled Broccoli and Onion,
5. Washed the blender with 1 Cup of water 
6. Heat the Oil in the frying,
7. Pour the Grained  Mixture and Water
8. Mix plain flour With 1/2 cup of  water add with boiling Ingredients
9. Add Pepper and Salt.
10. Garnish with any  of these Coriander leaves,Mint,Curry leaves and basil leaves.

Mushroom Soup

Ingredient

1. 6. mushroom
2. 1 Onion
3. 1 Teaspoon of pepper(crashed)
4. 1 Teaspoon of Salt
5. 1 tablespoon of Olive oil
6. 1 Table Spoon of Plain flour

Method

1. Dice the Mushroom and Onion
2. Boil the Mushroom &Onion with one cup of water
3. Keep a Side to  Cool.
4. Grind the Boiled Mushroom Onion, 
5. Heat the Oil in the frying,
6. Pour the Grained  Mixture
7. Add 2 cups of water.
8. Mix plain flour With 1/4 cup of  water add with Soup
9. Add Pepper and Salt.
10. Boil 5 mintues 
11. Garnish with any  of these Coriander leaves,Mint,Curry leaves and basil leaves

Pumpkin Soup

Ingredient

1. 1/4 Pumpkin
2. 1 Onion
3. 1 Teaspoon of pepper(crashed)
4. 1 Teaspoon of Salt
5. 1 tablespoon of Olive oil
6. 1 Table Spoon of Plain flour

Method

1.  Peel the  pumpkin skin off
2.  Dice the pumpkin and Onion
3. Boil the pumpkin &Onion with one cup of water
4. Keep a Side to  Cool.
5. Grind the Boiled pumpkin and Onion . 
6. Heat the Oil in the frying,
7. Pour the Grained  Mixture.
8. Mix plain flour With 1/4 cup of  water add with boiling soup
9. Add Two cups of water
10. Add Pepper and Salt.
11. Garnish with any  of these Coriander leaves,Mint,Curry leaves and basil leaves

Cauliflower Soup

 Ingredients

1. 1/4 Cauliflower
2. 1 Onion
3. 1/2 Teaspoon of Pepper(Crush)
4. 1 Teaspoon of Salt
5. 1 tablespoon of Olive oil
6. 1 Table Spoon of Plain flour

Method

1. Dice the Cauliflower and Onion
2. Boil the Cauliflower &Onion with one cup of water
3. Keep a Side to  Cool.
4. Grind the boiled Cauliflower and Onion, 
5. Heat the Oil in the frying,
6. Pour the Grained  Mixture.
7. Mix plain flour With 1/4 cup of  water add with boiling Ingredients
8. Add 2 cups of Water
9. Add Pepper and Salt.
10. Let it boil  for 5 minutes.
11. Garnish with any  of these Coriander leaves,Mint,Curry leaves and basil leaves.

Cabbage Poriyal

Cabbage Poriyal

Ingredients

1/2 cabbage

1 teaspoon Channa dhal
1 teaspoon Mustard Seeds
1 teaspoon U rid dhal
1 Onion
1 Green Chilly Or Red chilly
11/2 Teaspoon of Oil
3/4 teaspoon of Salt
2 Tablespoon of Shredded Coconut
Few curry leaves

Method

1. Dice the Cabbage,Onion,Chilly very fine.
2. Heat the oil in the frying pan
3. Add Channa Dhal Mustard,U rid dhal(Fry until Golden Brown)
4. Add Onion,Chilly Fry Well
5. Add Cabbage Mix-well
6. Add Salt and Coconut Mix well

Kulupaniyaram

Kulupaniyaram

Ingredient

1. Idly mauv (Batter)
2. 1 Onion
3. 1Green chilli
4.  Few Curry leaves
5. 1 tablespoon Mustard seeds
6. 2 teaspoon of Oil

Method

Put Some idly mavu in to the bowl

Heat the oil in the frying pan

Add Mustard,Curry leaves,Onion and Chilli

Fry all the Ingredients keep a side and let it Cool

Add all the fry ingredients with the mavu

Heat the kulupaniyaram pan
Apply little oil to the pan moulds
Use a small spoon to  pour the mix into the Shapes.
Turn it over with a skewer rod or a small spoon
Serve hot with your favorite chutneys.

Spaghetti

Spaghetti

Serves               Preparation

   2                                20 min

Ingredients

1. 1/2 packet of Spaghetti (250gm)
2. 1 Carrot
3. 1 Onion
4. 1 Capsicum
5. 1 Green cauliflower
6. Basil sauce
7. 5 Olives
8. 5 Sun dried tomatoes
9. 1 tablespoon of Olive oil
10. Salt & pepper to taste.

Method

1. Boil 6 cups of water,add Spaghetti and salt.
2. Once the Spaghetti is cooked drain the water well (use the drainer)
3. Dice all the vegetables into small cubes.
4. Heat the oil in a frying fan.
5. Fry the onion and then add all other veggies one bye one
6. Cook all the veggies to half tender and then add the cooked Spaghetti.
7. Then add basil sauce, salt, pepper, olives & sun dried tomatoes
8. Mix all the ingredients well.

Channa Dhal Vadai

Channa Dhal Vadai

















Serves                               Preparation
   4                                         30 mins

Ingredients

1. Channa dhal - 1 cup
2. Fennel -1 teaspoon
3. Red Chilli-2
4. Salt-3/4 teaspoon
5. Onion-2
6. Curry leaves, Coriander
7. 1 cup of Oil

Method

1. Soak the Channa dhal for 1 hour
2. Wash out the dhall well.
3. Add fennel, Chilli, Salt and grind in a blender/mixer
4. Sprinkle some water and Grind coarsely
5. Dice the Onion, Curry and Coriander leaves
6. Add these into the ground ingredients and mix well
7. Heat the Oil in the frying-pan (Medium heat)
8. Make like-ball, flatten in the centre with your palms
9. Once Vadai is cooked it floats up.
10. Turn to other side and cook
11. Fry them until golden brown.
12. Now ready to Serve with Chutney of your choice.

Puttu

Puttu

Serves                                          Preparation
         4                                                       30 mins

Ingredient

1. Ragai flour -2 cups
2. 1/2 cup of Water
3. Shredded Coconut-4 tablespoons
4. Sugar- 1 cup
5. 3 Cardamom ground

Method

1. Take a large bowl and add two cups of Ragai flour
2. Sprinkle water a few times and mix well
3. The Ragi flour must be like sand only 
4. Make sure no lumps are formed in the flour mix
5. Add the Idly cooker or Idly Pan with water and heat up
6. Steam the Puttu mix until the aroma comes up
7. Transfer the cooked Puttu into a mixing bowl
8. Add Sugar, Coconut and ground Cardamom.
9. Mix well 
10. Now you can make it like small balls or to your favourite shapes.

Vegetable Biriyani

Vegetable Biriyani

Serves                                  Preparation Time
    4                                                  30 min


Ingredients

1. Basmathi rice-2 cups
2. Carrot-1
3. Beans-10 
4. 1/4 Cauliflower
5. Onion-3
6. Peas-1 handful (fresh or frozen)
7. Tomotes-3
8. Ginger-1 piece
9. Garlic-4
10. Cardamom -2
11. Cinnamon-1
12. Cloves-3
13. Bay-leaves-1
14. Mint-1 small bunch
15. Coconut-1/2 fresh or shredded
16. Green Chilli-2
17. Ghee-125 gm
18. Yoghurt-1/2 cup
19. Salt 1 table Spoon
20. Few pieces of Cashew and Raisins

Method

1. Dice all the vegetables
2. Soak shredded coconut in one cup of warm water
3. Once it gets cold, squeeze out the coconut milk and discard the shreds.
4. Grind the ginger and garlic
5. Heat the Ghee in the frying pan
6. Add Onion fry well
7. Add the Cardamom, Cinnamon, Cloves and Bay-leaves
8. Add the ground Ginger and Garlic
9. Add Green Chilli, Tomatoes, Mint
10. Then add Yoghurt and Salt 
11. Wash the Basmathi Rice and add this to the frying pan 
12. Cook all the Ingredients covered with a lid or 
13. Transfer it into a rice cooker and cook it.
14. Once Rice is Cooked
15. Add cocount milk , mix it well 
16. Fry the cashews and Raisins in Ghee and add this to the cooked rice
17. Mix well, keep lid closed and leave it for 5 minutes  
18. Serves well with a side dish of yoghurt salad

Rasam

Rasam

Ingredient

1. 1 small ball size-Tamarind 
2. 1 Tomato 
3. 1 teaspoon of Cumin
4. 1 teaspoon of Pepper
5. 1 dry red Chilli
6. 1 tablespoon  of Turmeric 
7. 1 Garlic
8. 3/4 tablespoon  of Salt
9. Boil the Dhoor Dhal ( use the boil Dhoordhal water)
10. Water-2 cups

Garnish

1. 1 tablespoon of Oil
2. 1 tablespoon of Mustard 
3. 1 tablespoon  Urid Dhal
4.  Few curry leaves

Method

1. Water,Salt  Tamarind and Turmeric mix well
2. drain take out tamarind skin
3. Cut the Tomatoes,put it in the Tamarind water
4. Add Cumin,Pepper and Garlic Crashed
5. Add Dhoor Dhal  to the water
6. Heat the oil in the frying pan
7. Add Mustard and Urid Dhal and Curry-leaves-fry-well 
8. Add the Tamarind mixture
9. Boil until the Tomato is cooked.
10. Rasam is ready for serve.

Chow Chow Koottu

Chow Chow Koottu

Ingredients

1. Chaw chaw-1
2. Channa Dhal-1/2 cup
3. Onion-1
4. Turmeric- 1 teaspoon

Garnishing

1. Mustard-1 teaspoon
2. Cumin-1 teaspoon
3. Green chilli or Red chillies
4. Curry leaves

Method

1. Dice the Chaw Chaw and Onion
2. Boil the Channa Dhal with 11/2 cup of water( if you use the pressure cooker four vessel)
3. Heat the oil in the frying pan
4. Add garnished items, fry it well 
5. Add Onion fry-well,then add chaw chaw,and Turmeric
6. Add boil Channa Dhal , water and salt
7. Boil until vegetables cook.

Cauliflower,Carrot,Peas Poriyal

Cauliflower,Carrot,Peas Poriyal

Ingredients

1. Cauliflower-1/2
2. Carrot-1
3. Peas-1 handful
4. Onion-1
5. Tomatoe-1
6. Curry powder-3/4 tablespoon
7. Turmeric powder-1 teaspoon
8. 1 cup water

Garnishing

1. Oil-2 tablespoon
2. Fennel-1 teaspoon
3. Cumin-1 teaspoon
4. Curry leaves and Coriander
5. Water - 1 Cup 

Method

1. Dice all the vegetables in to small cubes
2. Heat the oil in the frying pan,add Fennel , Cumin and Curry leaves
3. Fry for  few seconds
4. Add Onion , then Cauliflower,Carrot,Peas and Turmeric powder
5. Fry for 5 minutes,then add Tomato
6. Add 1 cup of water and Salt
7. Close the lid and allow it to cook.

Chappathi

Chappathi

Ingredient

1. 2 cups of Wheat flour
2. 2 tablespoon of Oil
3. 1 teaspoon of salt.
4. 1 cup of water.

Method

1. Use a big bowl
2. Add the Flour,Oil,Salt and Water mix it well
3. Now the Dough is ready
4. Use the Dough to make a ball
5. Use the Roller to role out  the Chappathi 
6. Serve with kurma.

Betroot poriyal

Betroot poriyal

Ingredients

1. Beetroots-2
2. Onion-1
3. Mustard- 1 teaspoon
4. Urid Dhal-1 teaspoon
5. Curry-leaves - few
6. Red dry Chilli -1
7. 1 teaspoon of Oil

Method

1. Shred the Beetroot
2. Dice the Onion
3. Heat the oil in the frying pan
4. Add Mustard,Urid Dhal ,Red Chillies and Curry-leaves
5. Fry  for few seconds
6. Add Onion and  fry it well
7. Add the Beetroot and cook it for 5 minutes
8. Salt should be added
9. Cook for other 5 minutes.
10. Now ready to serve.

Vellai Paniyaram

Vellai Paniyaram

Serves                             Preparation time

     2                                                 30 min

Ingredients

1. 1 cup Jasmine Rice
2. 2 Table spoon Urid Dhal
3. 1/4 cup Milk
4. Oil for frying
5. Salt 3/4 teaspoon

Method

1. Take one cup Rice just flatten the top.
2. Add on top the Urid dhal like a pyramid (This is estimated around 2 tablespoon)
3. Soak the Rice and Urid dhal for an hour
4. Wash the rice and urid dhal at least three times
5. Drained and add to the mixie/blender
6. Pour the milk in and grind
7. The batter should be ground to smooth.
8. Add salt and mix well.
9. Heat the Oil in the frying pan (medium heat)
10. Use the deep round spoon
11. Mix the Batter well, then pour slowly into the oil
12. Fry till the paniyaram blots up
13. Turn around once in oil and remove from oil.
14. Leave it to cool in tissue layered  plate
15. Serve with chilli chutney

Vegetarian Pizza

Vegetarian Pizza

Ingredients

1. 2 Cups Self-Raising Flour
2. 1 Teaspoon of dry Yeast
3. Green Capsicum-1
4. Onion-1
5. Mushroom-10
6. Olive -5 sliced
7. Sun-dried tomatoes
8. Pineapples
9. Cheese-250 gm shredded
10. Salt-1 teaspoon
11. Warm water-1 cup
12. Tomato sauce
13. Olive oil-2 tablespoon

Method

1. Dice all the vegetables.
2. Add Flour into the bowl then 2 tablespoon of olive oil
3. Take the warm water mix well with  Salt and Yeast 
4. Add this mixture into the bowl
5. Make it into a dough and cover with a wet towel
6. Keep aside for one hour
7. Preheat oven to 240°C/220°C fan-forced.
8. Roll the dough out evenly 
9. Place base on a greased baking tray. 
10. Add tomato sauce to the base first
11. Spread  the cheese on the base
12. Then sprinkle evenly  Capsicum,Onion. Mushroom, Olive,Sun Dried and Pineapples
13. Top up with shredded cheese 
14. Cook the pizza in the oven for 30 minutes.

Vendakkai Puli Kuzhambu

Serves                    Preparation Time

4                                   20 minutes

Ingredients

1. Lady Fingers-12
2. Onion-1
3. Tomatoes-2
4. Mustard -1 teaspoon
5. Cumin-1 teaspoon
6. Fenugreek-1 teaspoon
7. 1 teaspoon-Urid Dhal
8. 2 table spoon of Gingelly Oil
9. 1 teaspoon of Turmeric
10. 1 tablespoon of Curry Powder
11. Tamarind small ball
12. Salt - 1 Teaspoon 
13. Few Curry Leaves

Methods

1. Dice the Lady Fingers, Onion and Tomatoes
2. In a bowl of Water add , Tamarind,Turmeric ,Salt and Curry Powder
3. Heat the oil in the frying pan
4. Add Mustard,Cumin,Fenugreek ,Uriddhal and Curry leaves
5. Let them fry 
6. Add Onion and fry it well
7. Add Lady Fingers and fry it well 
8. Add Tamarind mixture and Tomatoes
9. Cook until Lady Fingers are mixed well

Vegetable saymiya

Vegetable Saymiya

Serves                    Preparation Time

4                                   20 minutes

Ingredients

1. 2 cup Roasted Samiya
2. Onion-1
3. Carrot-1
4. Potato -1
5. Peas-1/2 handful.
6. Few Curry Leaves
7. 1 Red Chilli or 1 Green Chilli
8. 1 tablespoon of Mustard 
9. 2 tablespoon of Gingelly Oil
10. 4 cups of Water
11. 1 teaspoon of Salt

Method

1. Dice the Onion,Chilli,Carrot,Potato into small pieces
2. Heat the oil in the frying pan
3. Add Mustard,Curry Leaves & fry
4.  After add onions and  fry well
5. Add all vegetables , topped with chilli
6. Add water and salt , boil until bubbles appear 
7. Now you can add the Roasted Samiya
8. Mix well until Samiya is cooked 

Thosai

Thosai















Ingredients

1. 3 cups idly Rice
2. 1 cups of Urid dhal
3. 1 tablespoon of Salt.

Method

1. Soak the Rice & urid dhal separately for few hours 
2.  Wash both well.
3. Grind the rice with water.It will take 20 minutes.
4. After grinding the rice , it should be smooth 
5. Take out the  ground  rice 
6. Then grind the urid dhal with water 
7. Grind for 20 mins 
8. Take-out and mix both
9. Add Salt , Water 1/2 cup and mix well.
10. It can be left outside overnight for fermenting.
11. Keep it in the fridge for later use.
12. Heat the frying pan
13. Make the dosai into round shape  
14. Pour the oil around the dosai.
15. Fry to golden brown, crispy and serve hot with sambar/chutney.

Red Bean Curry

Red Bean Curry










Ingredients

1. Red bean -1 cup
2. Onion - 1 
3. Tomato-1 
4. Curry powder-1 tablespoon
5. Turmeric powder-1 teaspoon
6. Tumerind little
7. Mustard-tea spoon
8. Fenugreek-tea spoon
9. Cumin-tea spoon
10. Curry leaves
11. Salt-1 teaspoon
12. Oil- 1 tablespoon
13. Water 2 cups

Method

1. Dice the Onion, Tomato 
2. Soak the Red bean overnight
3. In a bowl add Water , Tumerind,  Curry powder , Turmeric powder  &  Salt 
4. Boil the Red Bean
5. Add Onion, Tomatoes
6. Add Tumerind mix, Keep boil
7. Heat the Oil in the frying pan
8. Add Mustard, Fenugreek and Cumin and Curry leaves
9. Fry well add with boiled curry.

Uluntha Vadai (Urid Dhal Vadai)

 Uluntha Vadai (Urid Dhal Vadai)

Serves                                             Preparation
    4                                                       30min

Ingredients

1. Urid Dhal -2 cups
2. Black pepper-1 teaspoon Or 1 green chilli
3. Onion-2
4. Salt 1 teaspoon
5. Few curry leaves.
6. Oil for frying

Methods

1. Soak the Urid Dhal for 1 hour
2. Dice the Onion 
3. Put the Urid Dhal in the blender and sprinkle water 
4. Add Salt and Pepper 
5. Grind to thick and smooth
6. Take out the batter from the blender 
7. Add Onion,Curry-Leaves and (diced Chilli)
8. Mix the batter well 
9. The Batter must be thick
10. Heat the oil in deep frying pan on medium heat
11. Make it into a small ball on your palm & flatten it gently
12. Place a hole in the centre with your finger
13. Transfer this into the oil 
14. Fry the dough by turning both sides 
15. The vadai is ready when it is golden brown
16. Serve hot with your favourite chutney (coconut, chilli chutney)