Avarakkai Sambar

Avarakkai Sambar

Ingredient

1. Avarakkai-6 pieces
2. 1/2 cup Dhoor dhal
3. 1 Big onion
4. 1 Tomatoes
5. 1/2 teaspoon of Turmeric
6. 1 teaspoon of  Chilli powder(home-made)
7. little Tamarind
8. Pinch of asofetida
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. 1 tablespoon Curry powders
15. 1 teaspoon of salt
16. Some curry leaves
17. 2 cups of water.

Method

1. Cut Avarakkai 
2. Dice the Onion & Tomatoes
3. Boil the Dhoor Dahal with turmeric,and water.(use the pressure cooker for 3 vessel)
4. In water add tamarind, Chilli powder & salt then mix well.
5. Heat the oil in a frying fan
6. Add Mustard ,Fenugreek,Cumin,Urid& Curry leaves.
7. Add Onion & Fry well then add Avarakkai  
8. Later add the Tomatoes
9. Add tamarind  mixture
10. Add  the boiled Dhoordhal 
11. Now Sambar is ready

Upma

Upma

Ingredients

1. Semolina - 1 cup

2. Big onion-1

3. Red chillies-1 or Green chilli-1

4. Few Curry leaves

5.1 table spoon of gingelly oil

6.1/2 teaspoon of salt

7. 1 teaspoon of Mustard

8. 1 tablespoon of Channa Dhal

9. 2 cups of hot water.

Method.

1. Dice the onion&green chilli

2. Heat the oil in the frying pan

3. Add Channa dhal, Mustard, Curry leaves and fry well

4. Add onion & chilli

5. Then rava and fry

6. Add hot water & salt
7. Keep stirring well or lumps would form
8. Rava is ready to serve with coconut chutney.

Kesari (Sweet Semolina)

Kesari (Sweet Semolina)

Serves                                 Preparation
    4                                          20 mins

Ingredient

1. 1 cup Roasted Semolina
2. 3/4 cup Sugar
3. 2 cups of Hot water
4. 5 Cashew cut in to pieces
5. Few Raisins
6. Pinch of Saffron
7. Few drops of yellow colouring mix.
8. 2 tablespoon of Ghee

Method

1. Use the big pan add hot water&sugar let it boil.
2. Add roasted Semolina,colouring& Saffron
3. mix well
4. Heat the Ghee, add Cashew&Raisins, Fry well
5. Add fry items into semolina mixture
6. Mix  all ingredients well.
7. Take one round plate glaze the plate with Ghee
8. Put all Kasari in the plate.
9. Set evenly & cut in to pieces.
10. Let it rest 

Adai Thosai

Serves                                 Preparation
    4                                          30 mins

Ingredient

1. 1 cup Pacha arsi
2. 1 cup Pulkal arsi
3. 1/2 cup Urid dhal
4. 1/2 cup Channa dhal
5. 1/2 cup Dhoor dhal
6. 2 Big onion
7. 4 Red chilli
8. 1 Teaspoon of Fennel
9. Some curry leaves.
10. 1 teaspoon of Mustard
11. 1 teaspoon of Turmeric Powder
12. 1 teaspoon of Salt
13. 1/2 cup Oil 

Method

1.  Soak both rice together in water 
2.  Separately soak all the Dhal  together for few hours.
3.  Wash the rice& Dhal three times
4. Chop both the onion.
5. Add Rice,Chilli & Fennel with half cup of water into the grinder
6. Start grinding 
7. After a while add all dhals together
8.  Then add turmeric&salt
9. Heat 2 teaspoon of oil to the frying pan add mustard ,curry leaves and onion 
10. Fry well , leave it to cool 
11. Add onion with grinding mixture.
12. Add 1/2 cup of water mix well.
13. Now adai mauv is ready,
14. Heat the pan & pour the dosai mixture

Iddly Podi

Iddly Podi

Ingredients

1.   Urid dhal        1 cup
2.   Channa dhal   1 cup
3.   Fresh curry leaves
4.   Redchilli         6       
5.   Small piece of Tumerind
6.   Teaspoon of Salt  1

            Method

1.  Toast each dhal separately.
2.  Toast curry leaves,tumerind & chillies
3.  Add salt
4.  Combine all the dhal
5. Add  red chillis tumerind salt and curry leaves &
6. Grind well.

                

Javvarisi Payasam (Sweet sago)

Javvarisi Payasam (Sweet sago)

Ingredients

1/2 cup javvarisi (sago)
1/4 cup of karupatti (gulamalka  or palm sugar)
1 cup of  coconut milk
3 cups of water
4 cardamom crushed.
Few pieces of cashew nuts broken into halves
Few pieces of dried sulatanas

Method

Heat the pan and roast the javvarisi (sago)
Crush the karupatti  into small pieces.
Boil the water in the medium size pot.
Add the roasted javvarisi
Immediately stir well to separate, otherwise it will form lumps
Reduce the heat.
Once the sago is cooked well, add the crushed sugar.
Cook for at least 5 minutes, then add coconut milk& the crushed cardamom.
Fry the cashews and sultanas
Add this to the payasam
Now it's ready to be served after lunch or as a dessert.

Pori Varuval

Pori Varuval

Serves                                 Preparation
    4                                          20 mins

Ingredients 

1. 2 cups puffed rice (pori)

2.One handful of fried peanut
3. 2 table spoon pottukkadali.
4. 2 curd chilli
5. Few curry leaves
6. 1/2 teaspoon of turmeric powder
7. 1 teaspoon of mustard.
8. 1 tablespoon of coconut oil   

Method

1. Heat the oil in a frying pan 

2. Add mustrad seeds, curry leaves & the curd chillis broken into small pieces.
3.Then add tumeric, puffed rice  and fry well 
4. Add the peanuts & pottukkadalai.

4.You can add some fried raisins if desired.

Masalai Seeyam

Masalai Seeyam

Ingredient

1. 1 cup jasmine rice (pacha arsi)
2. 3/4 cup urid dal (white).
3. Soak both for one hour.
4. 1 tablespoon salt.
5. 1 big onion.
6. Some curry leaves.
7. 1 tablespoon of mustard seed.
8. Sufficient oil for frying (2 cups)
9. 1/2 teaspoon of white pepper powder.

Method

1. Wash the soaked rice & urid dhal
2. Grind them to smooth in a wet grinder 
3. Add the salt & white pepper powder.
4. Chop the onion into small pieces
5. Heat the oil 
6. Add mustard seeds & curry leaves 
7. Then add onion and cook until it is tender.
8. Cool the onion for minutes.
9. Add this onion into the dough and mix well.
10. Heat the oil in a deep frying pan 
11. Once the oil is heated, use a tablespoon to scoop the dough
12. Fry it in the oil till golden brown
13. Serve it warm with chutneys of your choice.

Vegetable Pasta

Vegetable Pasta

 

Serves                      Preparation

   4                                    20 min

Ingredients

1. 2 cups of pasta.
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 pasta and salt.
2. Once the pasta 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 pasta.
7. Then add basil sauce, salt, pepper, olives & sun dried tomatoes
8. Mix all the ingredients well

Thengai chutney (Cocount Chutney)

Thengai Chutney  (Coconut Chutney)

Thengai Chutney (Coconut Chutney) is  usually served along with breakfast and dinner dishes like idly and doses. It is also served with evening snacks such as vadai and Bhajis. Since this is ground to a thick consistency, this is also known as Thengai Thuvaiyal.

Ingredients

1. 1/2 Fresh coconut shredded or Dry coconut
2.  1 big onion
3.  Small piece of fresh ginger-finely chopped
4.  2 pieces of Green chills Or dried red chills.
5. 1/4 cup pottukadalai( Fried Gram)
6.  3/4 Tea spoon salt ( add more to individual taste requirement.

 For garnish

1. 1 Tea spoon Mustard
2. 1 Tea spoon Urid dhal
3. 2 Table spoon of oil (Any type of oil you normally use for frying)
4. Some curry leaves.

Method

2.Heat the frying pan and add oil
3.Add the mustard and urid dhal. Fry the onion till golden brown
4.Then add the shredded coconut & pottukadalai
5.Add Green chills,Ginger&Salt.
6.Let it cool for 10 minutes
7.Pour the fried contents into a wet grinder (Mixer/blender)
8.Add half cup of water 
9.Grind the contents till even consistency
10. Ready to be served with your dishes like idlies and dosais.

Thengai Chutney 2 (Cocount Chutney)

Thengai Chutney 2  (Coconut Chutney)

Thengai Chutney (Coconut Chutney) is  usually served along with breakfast and dinner dishes like idly and doses. It is also served with evening snacks such as vadai and Bhajis. This dish is a bit 

liquified in comparison to the Thengai Thuvaiyal1 which is a bit thick. 

Ingredients

1. 1/2 Fresh coconut shredded or Dry shredded coconut
2.  2 pieces of Green chills (optional-dried red chills).
3. 1/4 cup pottukadalai (Fried Gram)
4.  3/4 Tea spoon salt (add more to individual taste)

 For garnish

1. 1 Tea spoon Mustard
2. 1 Tea spoon Urid dhal
3. 2 Table spoon of oil (Any type of oil you normally use for frying)
4. 1 Red chilli.
5. Sprinkle a bit of Asefotida powder
6. Some curry leaves.

Method

1. Pour  all the ingredient  into a wet grinder (Mixer/blender)
2. Add half cup of water 
3. Grind the contents till even consistency.
4. Heat the frying pan and add oil
5. Add the mustard and urid dhal, Red chill & curry leaves.
6. Fry items till golden brown.
7. Pour this into the ground chutney and mix well
8. Ready to be served with your dishes like idlis and dosais.

Carrot Poriyal

Carrot Poriyal

Serves                        Preparation
   4                                                       20 mins


Ingredients

1. 3.Carrots
2. 1.Big Onion
3. 1/2 Cup or handful of Thoor dhal.
4. 3/4 Teaspoon of salt.
5. 1 Teaspoon of mustard 
6. 1.Teaspoon of  urid dhal.
7. 1.Red chilli.
8. Some curry leaves.
9. 2 Teaspoon of oil.

Method

1. Wash the Carrots.
2. Cut into thin round slices, then stack few Round slices and cut into thin long pieces.
3. Dice the onion.
4. Boil the Thoor dhal.
5. Heat the oil in the frying pan
6. Add Mustard, urid dhal, chillies & curry leaves.
7. Fry onions and add carrots.
8. Reduce to slow heat . Add salt & sprinkle 1/4 cup of water.
9. Cook the carrot.
10. Then add the boiled Thoor dhal.
11. Mix well,  Cook for few minutes.
12. Now Ready to serve with Lunch menu.

Pudina Chutney (Mint)

Pudina Chutney (Mint chutney)

Pudina or mint chutney is  usually served along with breakfast and dinner dishes like idlys and dosas. It is also served with evening snacks such as Vadais and Bhajis. Pudina leaves offer a great relief from stomach indigestion problems and the like. It also helps reduce feelings of nausea.

Ingredients

1. One bunch of fresh Pudina (Mint leaves)
2. 1 Big onion
3. 3 pieces of dried red chillis
4. 2 Tomatoes
5. Tamarind -small pinch or 1 table spoon of tamarind paste
6. 1/2 Tea spoon salt ( add more or less to individual taste requirement)
For Garnish
1. 1 Tea spoon Mustard
2.  1 Tea spoon Urid dhal
3.  2 Table spoon of oil (Any type of oil you normally use for frying)


Method

1.Wash the pudina (mint) leaves thoroughly- cut the roots off and  then finely chopped
2. Dice the onion and tomatoes
3.Heat the frying pan and add oil
3.Add mustard and urid dhal 
4. Fry the onion and add tomatoes
4.Then add the mint leaves, tamarind,salt and chillies. 
5.Fry till all the leaves are reduced to half the volume.
6.Let it cool for 10 minutes
7.Pour the fried contents into a wet grinder (Mixer/blender)
8.Add half cup of water 
9.Grind the contents till even consistency
10. Ready to be served with your favourite dishes.

Parruppu Thuvaiyal (Dhal Chutney)

Serves                    Preparation Time

2                                                  10 min

Ingredient

1. 1/2 cup Mung Dhal (Roasted)
2. 1/2 cupFresh coconut shredded
3. 3 Dried Chillies
4. 1/2 teaspoon salt
5.  Small amount of Tamarind (optional)
6. 1 clove of garlic

Preparation

1. Just grind all the above in a grinder with a bit of water till even consistency.
2. Serve as a side with your favourite dish such as Kanchi (porridge)

Tomato chutney

Serves                    Preparation Time

4                                                    10 min

Ingredient

1. 4 Tomatoes
2. 1 Big onion
3. 3 Red dry chillies.
4. 1 teaspoon of salt.
5. Little tamarind.
6. 2 Teaspoon of oil.
7. 1 Teaspoon of mustard seed.
8. 1 Teaspoon of Urid dhal
9. Few Curry leaves.

Preparation

1. Dice the Onion & Tomatoes
2. Heat the oil in the frying pan.
3. Add Mustard & Urid dhal
4. Fry it for a few seconds then add curry leaves
5. Then add onion, Tomatoes and red chillies
6. Add salt & Tamarind.
7. Mix we'll keep aside to cool.
8. Then grind the chutney in the mixie/blender.
9. Now ready to serve with your favourite dish.

Coconut Kanchi

Coconut Kanchi (Porridge) is a favourite breakfast dish which is enjoyed with a parruppu Thuvayal (Dhal Chutney). This is good for good for stomach ulcers.

Serves                    Preparation Time

2                                                    30 min

Ingredient

1. Water 8 cups.
2. Jasmine rice 1 cup.
3. 1/2 spoon of fenugreek seed.
4. 1/2 fresh coconut -shredded (optional ~165mL Coconut milk).
5. 2 cloves of garlic 
6. 1 teaspoon of salt

Preparation

1. Boil the water
2. Add the rice and fenugreek seed
3. Once the rice is half boiled add the garlic and salt
4. When rice becomes soft add the coconut milk
5. Cook till it becomes to a porridge consistency
6. Serve with paruppu chutney (Dhal)

Kalaan Poriyal (Mushroom Fry)

Kalaan Poriyal (Mushroom Fry)

     

                                                             

Ingredients

1. Button Mushrooms -12
2. Onion-1
3. Tomatoes-1
4. 1 teaspoon of curry powder
5. 1/2 teaspoon Tumeric Powder
6. 1/2 teaspoon cumin seeds
7. 1/2 teaspoon fennel seeds
8. 2 tablespoon of oil.
9. Some curry leaves

Method

1. Cut the mushroom into thin pieces.
2. Dice the onion & tomatoes
3. Heat the oil in the frying pan
4. Add cumin & fennal seeds
5. Add curry leaves
6. Add onion and  fry well. Add the mushrooms.
7. Then add turmeric & curry powder
8. Mix we'll then add tomatoes & salt.
9. Cook until mushroom becomes tender brown
10. Ready to be served for 2-3 persons.

Thayir Pachadi (Yoghurt Salad)

 Thayir Pachadi (Yoghurt Salad)

Thayir Pachadi (Yoghurt salad dip) is  usually served along with lunch dishes like briyani or rice dish varieties. It can also served with snacks such as chips and Bhajis. Coriander leaves offer a great relief from stomach indigestion problems and the like. Yoghurt also have a healthy amount of ''good'' bacteria and made using active, good bacteria which aids in digestion.

Ingredients

1. One Pomegrande (peeled and seeds separated)
2. 1 onion finely chopped

3.1.cucumber.

4. 2 cups of yogurt

5.1/2Tea spoon salt ( add more to individual taste requirement)
6.1/2 teaspoon of oil.
7.coriander leaves.
Method

1.Wash the coriander leaves thoroughly-especially the root areas of sand, cut the roots off and  then finely chopped.
2.Heat up a thali or frying pan and add oil
3.Fry the onion till golden brown.
4.Let it cool for 10 minutes.
5.add yogurt and cucumber pome grande and fried onion and coriander and salt
Mix we'll and keep inside the-refrigerator. 
Let it cool.


   

Mullangi Sambar (White Radish Curry)

Mullangi Sambar (White Radish Curry)

Serves                        Preparation
   4                                                       30mins


Ingredients

1. 2 pcs of  White Radish (Mullangi)
2. 1 big onion
3. 2 Tomatoes
4. 5g of Tamarind
5. 1/2 cup Thoor Dhal
6. 1/2 Teaspoon of turmeric
7. 1 Tablespoon of curry powder
8. 2 Teaspoon of oil
9. 1/2 Teaspoons of Musturd,Cumin, Fenugreek and a pinch of asefoetida powder for garnish
10. A few curry leaves
11. 1 Teaspoon of salt

Method
1.Wash and boil the thoor dhal  with tumeric powder in 2 cups of water (pressure cooker or normal stove)
2.Mix well tamarind, tumeric, curry powder and salt separately
2.Wash the white radish and cut into pieces
3. Cut the onion and tomatoes
4. Heat oil in the saucepan
5. Add Musturd,Cumin, Fenugreek, asefoetida and curry leaves
6. Fry the onion and radish for five minutes
7. Add the tomatoes
8. Add the tamarind mixture and boiled dhal
9. Boil till the vegetables become tender.
10. Serve with Rice or Chappathi

Pavakkai Puli Kuzhambu (Bittergourd Tamarind Curry)

Pavakkai Puli Kuzhambu (Bittergourd Tamarind Curry)

Serves                        Preparation
   4                                                       30mins


Ingredients

1. 2 pcs of bittergourd (Pavakkai)
2. 1 big onion
3. 2 Tomatoes
4. 10g of Tamarind
5. 4 cloves of garlic
6. 1/2 Teaspoon of turmeric
7. 1 Tablespoon of curry powder
8. 2 Teaspoon of oil
9. 1/2 Teaspoons of Musturd,Cumin, Fenugreek and a pinch of asefoetida powder for garnish
10. A few curry leaves
11. 1 Teaspoon of salt

Method
1.Mix well tamarind, tumeric, curry powder and salt in 3 cups of water
2.Wash the bittergourd and cut into pieces
3. Cut the onion and tomatoes
4. Heat oil in the saucepan
5. Add Musturd,Cumin, Fenugreek, asefoetida and curry leaves
6. Fry the onion and bittergourt for five minutes
7. Add the tomatoes
8. Add the tamarind mixture
9. Boil till the vegetables become tender.
10. Serve with Rice or Chappathi

Katthirrikkai Puli Kuzhambu (Eggplant Tamarind Curry)

Serves                        Preparation
   4                                                       30mins


Ingredients

1. 250 g of eggplant (Katthirrikkai)
2. 1 big onion
3. 2 Tomatoes
4. 10g of Tamarind
5. 4 cloves of garlic
6. 1/2 Teaspoon of turmeric
7. 1 Tablespoon of curry powder
8. 2 Teaspoon of oil
9. 1/2 Teaspoons of Musturd,Cumin, Fenugreek and a pinch of asefoetida powder for garnish
10. A few curry leaves
11. 1 Teaspoon of salt

Method
1.Mix well tamarind, tumeric, curry powder and salt in 2 cups of water
2.Wash the eggplants and cut into splits
3. Cut the onion and tomatoes
4. Add the tamarind mixture and the diced vegetables in a cooking pot
5. Boil till the vegetables become tender.
6. Heat oil in the saucepan
7. Add Musturd,Cumin, Fenugreek, asefoetida and curry leaves
8. Fry till golden brown then add this to the thickened curry.

Parangikkai Puli Kohzhambu (Pumpkin Tamarind Curry)

Parangikkai Puli Kohzhambu (Pumpkin Tamarind Curry)

Serves                        Preparation
   4                                                       30mins


Ingredients

1. 250g of Pumpkin
2. 1 big onion
3. 2 Tomatoes
4. 10g of Tamarind
5. 4 cloves of garlic
6. 1/2 Teaspoon of turmeric
7. 1 Tablespoon of curry powder
8. 2 Teaspoon of oil
9. 1/2 Teaspoons of Musturd,Cumin,Fenugreek and a pinch of asefoetida powder for garnish
10. A few curry leaves
11. 1 Teaspoon of salt

Method
1.Mix well tamarind, tumeric, curry powder and salt in 2 cups of water
2.Wash the pumpkin and dice into cubes
3. Cut the onion and tomatoes
4. Add the tamarind mixture and the diced vegetables in a cooking pot
5. Boil till the vegetables become tender.
6.Heat oil in the saucepan
7.Add Musturd,Cumin, Fenugreek, asefoetida and curry leaves
8.Fry till golden brown then add this to the thickened curry.

Singapore Mee Goreng (Vegetarian Fried Noodles)

Singapore Mee Goreng (Vegetarian Fried Noodles)

Serves                       Preparation 
4 people                         30 mins

1.1/2kg Hokkien Noodle

2. 250g soya  bean (Tofu)

3. 2 onions

4. 1potato, a handful of fresh green peas
5. 2 Tomatoes

6. 2 table spoon Light soya sauce 

7. 1 tea spoon Garam masala

8. 1 hand full of bean sprout

9. 1 teaspoon salt 
10.1 cup of Oil (For frying tofu) 
11. 2 Tablespoons of oil (For Mee Goreng)
11.1 Teaspoon of Garam Masala and pinch of salt for tofu

Procedure 

1. Dice the onions, tomato and potatoes.

2. Slice the soya bean and mix it well with Garam masala & a pinch of salt. 
3. Fry the tofu until golden brown 

3. Clean the bean sprout 

4. Boil the noodles until bubbles appear 

5. Drain the noodles and leave it aside 

6. Heat the frying pan , pour 2 table spoons of oil

7. Fry the onion, potatoes and tomatoes until golden brown 

8. Add the noodles to the frying pan 

9. Add the garam masala , soya sauce and a pinch of salt 

10. Mix and stir well for 10 mins then add the fried tofu, green peas and bean sprout

11. Mix well and it's ready to be served 
12. You can also add sliced cucumber and chilli sauce during serving