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)

Beetroot Vadai

Ingredient

1.  Big Beetroot-1
2. Channa Dhal-1 cup
3. Fennel -1 teaspoon
4. Big onion-1
5. Salt- 1 teaspoon.
6. Curry leaves

Method

1. Soak the Channa Dhal for one hour
2. Shred the Beetroot
3. Dice the Onion
4. Wash the Channa Dhal 
5. Grind the Channa Dhal, Fennel and Salt.  Sprinkle water into the batter 
6. Add the shred Beetroot to the grinned mixture\
7. Grind well  
8. The batter should not be smooth. it must be coarse
9. Add curry leaves.
10. Make round ball &flatten it
11. Heat the Oil in the frying pan.
12. Deep fry the flatten balls.With medium heat.

Kurma (Vegetable Kurma)

Kurma (Vegetable Kurma)

Kurma 

Ingredients

1. Carrot 1
2. Cauliflower-1/2
3. Green peas-1/4 cup
4. Potato 1 (cut thick pieces)
5. Onion-1
6. Tomato-1

Grinding

1. 1/2 fresh Coconut Shred
2. 1/4 cup Pottukadalai
3. 1 Teaspoon of Fennel
4. 2 Green Chilli
5. 1 Teaspoon of Salt

Garnish

1. 1 Tablespoon of oil
2. 1 Teaspoon of fennel
3. Cinnamon,Cordamon and 3 cloves
4. Curry leaves

Method             

1. Dice all vegetables
2. Grind all the items smoothly
3. Heat the oil in the frying pan
4. Fry all the garnish items 
5. While frying add all the vegetables 
6. After add the ground mixture
7. Boil for 10 minutes.

Idli

Idli 

Ingredients

1. 3cups idly rice
2. 1cups 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 mintues.
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 20mins 
8. Take out and mix both
9. Add salt , water 1/2 cup and mix well.
10. It can be left outside overnight for fermentting
11. Use the Idlly pot/cooker and boil required water
12. Pour in the dough and steam cook it 
13. Serve hot with sambar and chutney
14. Keep the remaining dough in the fridge for later use.