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.

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.

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.

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.

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

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

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.

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 

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.

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)

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)

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.