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

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 .

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.

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

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.

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)

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.

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

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.

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.

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)

Kathirikkai/Murungakai Sambar (Eggplant/DrumStick Curry)

      

Kathirikkai/Murungakkai Sambar (Eggplant/Drum Stick Curry) 

Sambar (curry) is traditionally used in South Indian meals for breakfast and lunches.It is mainly an accompanying side dish for Idlis, Dosas and Rice dishes. Sambar can be made with

Ingredients

1.Fresh Drumsticks-3 otherwise Frozen drumsticks as required
2.Brinjal-Small 4 (Eggplant)
3.Potatoes -Medium size 3
4.Tomatoes-2
5.Green Chillies-2
6.Onion-1 Big
7.Thoor Dhal-1/2 Cup
8.Tumeric Powder-1/2 teaspoon
9.Sambar Powder -1 Tablespoon (Home Made or Ready Made)
10.Tamarind- 1 pinch
11.Salt-1 teaspoon

Garnishing
1.Curry Leaf
2.Urid Dhal- 1/2 Teaspoon
3.Mustard Seed-1/2 Teaspoon
4.Fenugreek -1/4 Teaspoon
5.Asofoetida Powder (Perungayam)- Sprinkle
6.Oil -2 Tablespoon

Method

1.Wash and boil the Thoor Dhal in 2 cups of water.
2.Add tumeric powder and a bit of oil. You could use pressure cooker for time saving (4 whistles)
3.Then add the Drumsticks, Brinjals, Onion, Green chillies and Tomatoes
4.Cook for 10 minutes on normal heat
5.Mix tamarind and salt in 1 cup water.Then add Sambar powder
6.Pour this mixture to the boiling sambar.
7.Leave to boil for another 5 minutes in low heat

For garnishing-
8.Pour oil in a small frying pan (Tava)
9.Once heated put all the garnishing ingredients and fry till golden brown.
10.Then pour this into the cooked Sambar.
11. Now it is ready to be served
12.Serves at least 6 people

Malli Chutney (Coriander chutney)

Malli Chutney (Coriander chutney)

Malli or coriander 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. Coriander 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 malli (Coriander leaves)
2. 1 big onion
3. 2 pieces of garlic -finely chopped
4. Small piece of fresh ginger-finely chopped
5. Shredded coconut- 5 tablespoons
6. 4 pieces of dried red chillis
7. Tamarind -small pinch or 1 table spoon of tamarind paste
8. 1 Tea spoon salt ( add more to individual taste requirement)
9. For garnish
9A. 1 Tea spoon Mustard
9B  1 Tea spoon Urid dhal
9C  2 Table spoon of oil (Any type of oil you normally use for frying)


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.Add the mustard and urid dhal.Fry the onion till golden brown
4.Then add the garlic, ginger, red chillis, shredded coconut, tamarind,salt and the chopped        coriander leaves. 
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 dishes like idlys and dosais.

Kavanarisi (Black Glutinous Rice)

Kavanarisi (Black Glutinous Rice- Sweet Dessert) 

This traditional rice pudding is served in South Indian Chettinad breakfast as a side dish and in wedding receptions. It is easy to cook and serve as a delicious sweet dessert.

Ingredients

1. One cup Black Glutinous Rice (Kavanarisi)
2. Sugar-half cup
3. Cardamon - 4 pcs crushed
4. Shredded coconut-2 tablespoons

Method

1.Soak the black glutinous rice in water for at least two hour.
2.Wash 3 times and drain the water.
3.Add 3 cups of water to the washed rice
4.Use a pressure cooker to cook the rice- at least 5 whistles.
5.Let it cool for 10 minutes, release the pressure and
   open the lid.
6.If pressure cooker is not available, cook it in your traditional
   method until the rice becomes sticky and soft to touch.
7.Add more water if it is not cooked to tender as required
8.Add the sugar and stir it with a ladle/spoon
9.Then add the crushed cardamon and shredded coconut and
   stir well.
10. Now it is ready to be served
11.Serves at least 6 people