Ingredients
For Grinding
Fry the below without oil
Poppy 1 tsp
Sesame 1tsp
Shah Jeera ¼ tsp
Fry with little oil the below separately
Coriander seeds 4 tsp
Fenugreek seeds ¼ tsp
Cumin Seeds ½ tsp
Saunf ¼ tsp
Urad Dal ½ tsp
Cardamom 1
Cloves 10
Cinnamon 1”
Nutmeg ¼ pinch
Black Pepper ½ tsp
Garlic 8 cloves
Onion (small) ½
Red Chili 25 (depending on taste)
Grind garlic, onion, red chilies first. Add all the above and grind again to a smooth paste.
Same masala for chicken curry but without coconut.
Marinate the chicken with little masala and salt.
Season – ½ tomato, ½ onion, G Chilli (optional), Ginger. Fry
Add chicken and fry till done.
Add the masala paste.
Fry 1/4 to 1/2 grated coconut without oil with turmeric. Add this to the cooked chicken.
11.23.2009
Sandhya Aunty's Shrimp Curry
Ingredients:
Dhaniya 1 ½ tsp
Mustard ¼ tsp
Fry without oil the above
Add red chiil 8-10
Little Coconut
Turmeric
Garlic 2-3 pods
Tamarind
Grind all the above
Season with little oil onion. Add shrimp, salt and cook till done. Add the above masala and cook till done.
Can add Green chilly if you want it hot.
Dhaniya 1 ½ tsp
Mustard ¼ tsp
Fry without oil the above
Add red chiil 8-10
Little Coconut
Turmeric
Garlic 2-3 pods
Tamarind
Grind all the above
Season with little oil onion. Add shrimp, salt and cook till done. Add the above masala and cook till done.
Can add Green chilly if you want it hot.
Sandhya Aunty’s Chicken/Shrimp Curry
Ingredients:
Chicken 1 whole
For Grinding
Fry the below without oil
Poppy 1 tsp
Sesame 1tsp
Shah Jeera ¼ tsp
Fry with little oil the below separately
Coriander seeds 4 tsp
Fenugreek seeds ¼ tsp
Cumin Seeds ½ tsp
Saunf ¼ tsp
Urad Dal ½ tsp
Cardamom 1
Cloves 10
Cinnamon 1”
Nutmeg ¼ pinch
Black Pepper ½ tsp
Garlic 8 cloves
Onion (small) ½
Red Chili 25 (depending on taste)
Coconut a small piece
Method:
Grind garlic, onion, coconut, red chilies first. Add all the above and grind again to a smooth paste.
• Marinate the chicken with little masala from above and salt for 10 mins.
• In a pan, season with oil, ¼ onion, 1 tomato, 4 G chilly, 1/4 “ ginger chopped.
• Add the marinated meat and cook till completely done.
• Add coconut milk and bring it to boil.
• Add the ground masala and cook till done.
PS: Do not over cook after adding coconut milk.
Chicken 1 whole
For Grinding
Fry the below without oil
Poppy 1 tsp
Sesame 1tsp
Shah Jeera ¼ tsp
Fry with little oil the below separately
Coriander seeds 4 tsp
Fenugreek seeds ¼ tsp
Cumin Seeds ½ tsp
Saunf ¼ tsp
Urad Dal ½ tsp
Cardamom 1
Cloves 10
Cinnamon 1”
Nutmeg ¼ pinch
Black Pepper ½ tsp
Garlic 8 cloves
Onion (small) ½
Red Chili 25 (depending on taste)
Coconut a small piece
Method:
Grind garlic, onion, coconut, red chilies first. Add all the above and grind again to a smooth paste.
• Marinate the chicken with little masala from above and salt for 10 mins.
• In a pan, season with oil, ¼ onion, 1 tomato, 4 G chilly, 1/4 “ ginger chopped.
• Add the marinated meat and cook till completely done.
• Add coconut milk and bring it to boil.
• Add the ground masala and cook till done.
PS: Do not over cook after adding coconut milk.
Bobo Thatha Biriyani
Ingredients:
• Ginger & Garlic Paste
• G Chilli
• Mint/Pudina – Chopped Fine
• Cilantro/Coriander leaves – Chopped Fine
• Onion – Sliced lengthwise
• Whole Garam Masala – Cloves, Cinnamon, Cardamom, Star Anise, Saunf, Bay Leaves
• Tomato – Each Tomato cut into 4 big pieces
• Chicken
• Curd
• Chilli Pd
• Dhaniya Pd
• Turmeric
• Coconut – Grind to a smooth paste separately
Method:
• Fry Whole Garam Masala and onion in oil
• Add Ginger & Garlic Paste and fry till the smell goes
• Add Mint/Pudina, Tomatoes, Curd and Chicken and fry till almost done.
• After chicken is done, add chilli Pd, turmeric Pd, Dhaniya Pd, Coconut Paste and fry.
• Add Rice and Cook till done and pour some ghee on top of Biriyani when done.
• Ginger & Garlic Paste
• G Chilli
• Mint/Pudina – Chopped Fine
• Cilantro/Coriander leaves – Chopped Fine
• Onion – Sliced lengthwise
• Whole Garam Masala – Cloves, Cinnamon, Cardamom, Star Anise, Saunf, Bay Leaves
• Tomato – Each Tomato cut into 4 big pieces
• Chicken
• Curd
• Chilli Pd
• Dhaniya Pd
• Turmeric
• Coconut – Grind to a smooth paste separately
Method:
• Fry Whole Garam Masala and onion in oil
• Add Ginger & Garlic Paste and fry till the smell goes
• Add Mint/Pudina, Tomatoes, Curd and Chicken and fry till almost done.
• After chicken is done, add chilli Pd, turmeric Pd, Dhaniya Pd, Coconut Paste and fry.
• Add Rice and Cook till done and pour some ghee on top of Biriyani when done.
8.07.2009
DINDUKKAL & AMBUR BIRYANI (Suvaiyo Suvai)
Dindukkal Biriyani
Wash 1/2 kg. of JEERAGA SAMBA rice and soak for 30mins.
Clean 1/2 kg. mutton pieces.
Finely slice 1/4kg. of onions
chop 1/4 kg. of tomatoes.
Heat 100gm. cooking oil ( can also use some ghee , about 50gm. in addition to the
oil] in a heavy vessel, and splutter 2 sticks cinnamon, 2 cloves, 2 cardamom, 1 bay leaf, 1 stone algae [ kadal paasi in tamil ] and one maraati moggu.
Add onions and saute till brown.
Add paste of 6 garlic and 50gm. ginger, and the tomatoes and cook till raw smell goes.
Add washed mutton, 4 chopped green chillies , 1/4 tsp. turmeric powder, 2 tsp. chilli powder, 3 tsp. dhania powder, 1/2 a bundle of mint leaves, chopped, 1/2 cup thick curds, and cook till oil floats on top.
Then add water twice the amount of rice , add required salt and cook the mutton.
When the mutton is 3/4th done, add the drained rice, mix, cover and cook. Do not disturb till you see small pits forming on top of the biryani.
Then add little red [kesari] food color dissolved in little water, mix well but lightly, and cook on 'dum' for half an hour.
Serve hot with regular pachadi [made with onion, coriander leaves, tomatoes in curd.
AMBUR BIRIYANI
BASMATHI rice - 500 gms. No kadalpasi, maratti moggu in this recipe. The rest of the ingredients required and their quantity is the same as the above recipe. But method of cooking is different.
Method: Take 1 1/2 litres of water in a heavy pan.
Add half the spices [clove,cardamom etc.] and boil the water.
Add washed rice, salt and cook till 3/4th. done and drain the water. Set the rice aside.
Meanwhile, clean the mutton. Mix it with curd, chopped tomatoes, mint leaves, coriander leaves, ginger garlic paste, turmeric powder and slit green chillies. Mix well and marinate for at least 30 mins.
Heat the oil/ghee in a heavy pan, splutter the remaining whole spices, and fry the onions till brown.
Then add mutton and cook till oil floats on top.
Then add coriander powder and chilli powder, salt, and sufficient water to cook the meat.
Once the mutton is cooked, and the mixture thickens, add the cooked rice, mix well and cook the biryani on 'dum' for 30mins.
Serve hot with regular pachadi [made with onion, coriander leaves, tomatoes in curd].
Wash 1/2 kg. of JEERAGA SAMBA rice and soak for 30mins.
Clean 1/2 kg. mutton pieces.
Finely slice 1/4kg. of onions
chop 1/4 kg. of tomatoes.
Heat 100gm. cooking oil ( can also use some ghee , about 50gm. in addition to the
oil] in a heavy vessel, and splutter 2 sticks cinnamon, 2 cloves, 2 cardamom, 1 bay leaf, 1 stone algae [ kadal paasi in tamil ] and one maraati moggu.
Add onions and saute till brown.
Add paste of 6 garlic and 50gm. ginger, and the tomatoes and cook till raw smell goes.
Add washed mutton, 4 chopped green chillies , 1/4 tsp. turmeric powder, 2 tsp. chilli powder, 3 tsp. dhania powder, 1/2 a bundle of mint leaves, chopped, 1/2 cup thick curds, and cook till oil floats on top.
Then add water twice the amount of rice , add required salt and cook the mutton.
When the mutton is 3/4th done, add the drained rice, mix, cover and cook. Do not disturb till you see small pits forming on top of the biryani.
Then add little red [kesari] food color dissolved in little water, mix well but lightly, and cook on 'dum' for half an hour.
Serve hot with regular pachadi [made with onion, coriander leaves, tomatoes in curd.
AMBUR BIRIYANI
BASMATHI rice - 500 gms. No kadalpasi, maratti moggu in this recipe. The rest of the ingredients required and their quantity is the same as the above recipe. But method of cooking is different.
Method: Take 1 1/2 litres of water in a heavy pan.
Add half the spices [clove,cardamom etc.] and boil the water.
Add washed rice, salt and cook till 3/4th. done and drain the water. Set the rice aside.
Meanwhile, clean the mutton. Mix it with curd, chopped tomatoes, mint leaves, coriander leaves, ginger garlic paste, turmeric powder and slit green chillies. Mix well and marinate for at least 30 mins.
Heat the oil/ghee in a heavy pan, splutter the remaining whole spices, and fry the onions till brown.
Then add mutton and cook till oil floats on top.
Then add coriander powder and chilli powder, salt, and sufficient water to cook the meat.
Once the mutton is cooked, and the mixture thickens, add the cooked rice, mix well and cook the biryani on 'dum' for 30mins.
Serve hot with regular pachadi [made with onion, coriander leaves, tomatoes in curd].
Karaikkudi Kurma (Suvaiyo Suvai)
Ingredients
Cauliflower ½
Carrot
Peas
Potato
Beans 20
Tomato 200 gms
Onion chopped fine 200 gms
Gg paste2 tsp
Red chilli pd 2tsp
Dhaniya 3 tsp
Turmeric ½ tsp
Coconut ½
Patte, lavanga, bay leaf 2 each
Saunf 1tsp
G chilli 3
Cashew 10 gms
Gasagase 4 tsp
Salt
Oil
Method
Soak gasagase in warm water for a while and grind it with coconut and cashew.
Heat oil. Fry saunf, Patte, lavanga, bay leaf.
Add onion, g chilli - fry till golden brown.
Add GG paste and fry till the smell disappears.
Add tomato and fry till pulpy
Add vegetables, masala pds, salt and cook.
Add some water and cook till done. If cooking in a cooker, cook till 2-3 whistles.
Garnish with cilantro and curry leaves.
Add the coconut paste and bring to a boil.
Can squeeze some lime or use some tamarind.
Cauliflower ½
Carrot
Peas
Potato
Beans 20
Tomato 200 gms
Onion chopped fine 200 gms
Gg paste2 tsp
Red chilli pd 2tsp
Dhaniya 3 tsp
Turmeric ½ tsp
Coconut ½
Patte, lavanga, bay leaf 2 each
Saunf 1tsp
G chilli 3
Cashew 10 gms
Gasagase 4 tsp
Salt
Oil
Method
Soak gasagase in warm water for a while and grind it with coconut and cashew.
Heat oil. Fry saunf, Patte, lavanga, bay leaf.
Add onion, g chilli - fry till golden brown.
Add GG paste and fry till the smell disappears.
Add tomato and fry till pulpy
Add vegetables, masala pds, salt and cook.
Add some water and cook till done. If cooking in a cooker, cook till 2-3 whistles.
Garnish with cilantro and curry leaves.
Add the coconut paste and bring to a boil.
Can squeeze some lime or use some tamarind.
Vendekkai Pakoda (Suvaiyo Suvai)
Ingredients
Vendekka ¼ kg slit diagonally
Besan 2 kai
Rice flour 1 kai
Gg paste 2tsp
Lemon 1/2
Oil 2 tsp for mixing
Chilli pd 1tsp
Jeera pd 1/2tsp
Salt
Soda
Curry leaves
Oil for frying
Mix all the above without water first and then sprinkle some water and mix it tight. And fry.
Vendekka ¼ kg slit diagonally
Besan 2 kai
Rice flour 1 kai
Gg paste 2tsp
Lemon 1/2
Oil 2 tsp for mixing
Chilli pd 1tsp
Jeera pd 1/2tsp
Salt
Soda
Curry leaves
Oil for frying
Mix all the above without water first and then sprinkle some water and mix it tight. And fry.
Pudina Sadam (Suvaiyo Suvai)
Ingredients
Pudina 1 bunch
Channa, urad, toor 1 kai
Pepper 2 tsp
Jeera 2 tsp
Mustard 1
Cashew 6
Curry leaves
Rice 1 cup
Oil
G chilli 2
Red chilli 2
Salt
Hing ½ tsp
Method
Heat 1 sp oil. Fry all dals, pepper for ½ min.
Add hing, curry leaves and fry till dals are red.
Add pudina, fry and cool and grind to a powder.
Heat oil in a vessel. Fry mustard, red chillies, curry leaves, cashew and fry.
Add g chillies. Add the above masala and salt and fry a minute.
Cook the white rice and add it to the above masala.
Garnish with cilantro and curry leaves.
Pudina 1 bunch
Channa, urad, toor 1 kai
Pepper 2 tsp
Jeera 2 tsp
Mustard 1
Cashew 6
Curry leaves
Rice 1 cup
Oil
G chilli 2
Red chilli 2
Salt
Hing ½ tsp
Method
Heat 1 sp oil. Fry all dals, pepper for ½ min.
Add hing, curry leaves and fry till dals are red.
Add pudina, fry and cool and grind to a powder.
Heat oil in a vessel. Fry mustard, red chillies, curry leaves, cashew and fry.
Add g chillies. Add the above masala and salt and fry a minute.
Cook the white rice and add it to the above masala.
Garnish with cilantro and curry leaves.
Murungakka, Karna Kelangu, Urale Kelangu Khara Kolumbu (Suvaiyo Suvai)
Ingredients
Murungakka 2
Karna kelangu pieces 150gms
Urle kelangu pieces with skin 150 gms
Onion 200 gms
Tomato 200 gms
G chilli 2
R chilli pd 2 tsp
Dhaniya 3 tsp
Turmeric ½ tsp
Gg paste 1 tsp
Tamarind 1 lime size
Mustard 1 tsp
Curry leaves
Urad 1 tsp
Red chilli 2
Oil
Salt
Coconut ¼
Jeera ½ tsp
Pepper pd 2 tsp
Method
Heat oil. Fry mustard, red chilli, curry leaves, urad.
Fry onion – till ¾ fried, add gg and fry.
Add g chilli and tomato and fry for a minute.
Add all the vegetables and fry till half cooked.
Add chilli pd, turmeric, dhaniya and fry for a minute.
Add some water and cook with some salt.
Grind pepper pd, jeera and coconut to a paste.
Add the above masala once the vegetables are cooked.
Add tamarind juice and Cook for some time.
Add curry leaves and cilantro and turn off the stove.
Murungakka 2
Karna kelangu pieces 150gms
Urle kelangu pieces with skin 150 gms
Onion 200 gms
Tomato 200 gms
G chilli 2
R chilli pd 2 tsp
Dhaniya 3 tsp
Turmeric ½ tsp
Gg paste 1 tsp
Tamarind 1 lime size
Mustard 1 tsp
Curry leaves
Urad 1 tsp
Red chilli 2
Oil
Salt
Coconut ¼
Jeera ½ tsp
Pepper pd 2 tsp
Method
Heat oil. Fry mustard, red chilli, curry leaves, urad.
Fry onion – till ¾ fried, add gg and fry.
Add g chilli and tomato and fry for a minute.
Add all the vegetables and fry till half cooked.
Add chilli pd, turmeric, dhaniya and fry for a minute.
Add some water and cook with some salt.
Grind pepper pd, jeera and coconut to a paste.
Add the above masala once the vegetables are cooked.
Add tamarind juice and Cook for some time.
Add curry leaves and cilantro and turn off the stove.
Madras Sambar
Ingredients For Masala:
Red Chilli with stem 10
Dhaniya 50 gms
Jeera, Pepper, 1 tbsp each
Methi 1 tsp
Sambar onions 100 gms
Curry keaves 1 bunch
Shredded coconut ½
Oil 2 tbsp
Heat oil in kadai, fry well in the following sequence:
Red Chilli, Dhaniya, pepper, jeera, methi, onions, curry leaves, coconut. Cool and grind.
Sambar Ingredients:
Toor Dal 150 gms cooked with turmeric and jeera.
Turmeric 1 tsp
Chilli pd 3 tsp
Jeera, mustard 1 tsp eac
Hing
Drumsticks 1, Red pumpkin 2 piece
Tomato 3
Small Onion 50gms
Garlic 15 pods
Tamarind juice 1 cup
Curry leanves
Oil 2 tbsp
Salt
In oil, fry mustard, hing, garlic, onion.
Add vegetables and cook till almost done.
Add cooked dal, tomato and cook till done.
Add the ground masala, tamarind, red chilli pd., salt and cook.
Red Chilli with stem 10
Dhaniya 50 gms
Jeera, Pepper, 1 tbsp each
Methi 1 tsp
Sambar onions 100 gms
Curry keaves 1 bunch
Shredded coconut ½
Oil 2 tbsp
Heat oil in kadai, fry well in the following sequence:
Red Chilli, Dhaniya, pepper, jeera, methi, onions, curry leaves, coconut. Cool and grind.
Sambar Ingredients:
Toor Dal 150 gms cooked with turmeric and jeera.
Turmeric 1 tsp
Chilli pd 3 tsp
Jeera, mustard 1 tsp eac
Hing
Drumsticks 1, Red pumpkin 2 piece
Tomato 3
Small Onion 50gms
Garlic 15 pods
Tamarind juice 1 cup
Curry leanves
Oil 2 tbsp
Salt
In oil, fry mustard, hing, garlic, onion.
Add vegetables and cook till almost done.
Add cooked dal, tomato and cook till done.
Add the ground masala, tamarind, red chilli pd., salt and cook.
Arai Keerai Kolambu (Suvaiyo Suvai)
Ingredients
Keerai
Cooked moong 1 cup
Onion 200gms
Tomato 200gms
R chilli pd 2 tsp
Dhaniya 3 tsp
Turmeric
Curry leaves
Mustard
R chilli 2 tsp
Coconut 1/4
G chilli 2 tsp
Jeera 1 tsp
Pepper 1 tsp
Tamarind
Garlic pods 1 kai
Oil
Salt
method
Grind coconut, g chilli, pepper and jeera.
Heat oil, fry mustard, r chilli, curry leaves, onion, garlic and fry well.
Add tomato, turmeric, chilli pd, dhaniya pd.
Add keerai and fry till wilted. Add salt and water.
Add water.
Add dal and Tamarind and cook.
Add ground paste, season with curry leaves and cilantro.
Keerai
Cooked moong 1 cup
Onion 200gms
Tomato 200gms
R chilli pd 2 tsp
Dhaniya 3 tsp
Turmeric
Curry leaves
Mustard
R chilli 2 tsp
Coconut 1/4
G chilli 2 tsp
Jeera 1 tsp
Pepper 1 tsp
Tamarind
Garlic pods 1 kai
Oil
Salt
method
Grind coconut, g chilli, pepper and jeera.
Heat oil, fry mustard, r chilli, curry leaves, onion, garlic and fry well.
Add tomato, turmeric, chilli pd, dhaniya pd.
Add keerai and fry till wilted. Add salt and water.
Add water.
Add dal and Tamarind and cook.
Add ground paste, season with curry leaves and cilantro.
Baby Potato/China Urale Kelangu Varuval (Suvaiyo Suvai)
Ingredients
Whole China Urle kelangu ¼ kg
Jeera pd 2 tsp
Saunf pd ¼ tsp
Dhaniya 3
Chilli pd 2
Finely chopped Onion 1kai
Rice flour ½ kai
Cashew 10
Coconut 1 kai
Ginger & garlic paste 1 tsp
Tamarind
Oil
Curry leaves.
Boil potato.
Mix all the powdert in a bowl with finely chopped onion, rice flour, cashew, gg, curry leaves, 1 tsp oil, salt, tamarind and little water.
Marinate the potato with above masala for few mins and shallow roast them.
Take the potatoes in a plate and garnish it with cilantro.
Whole China Urle kelangu ¼ kg
Jeera pd 2 tsp
Saunf pd ¼ tsp
Dhaniya 3
Chilli pd 2
Finely chopped Onion 1kai
Rice flour ½ kai
Cashew 10
Coconut 1 kai
Ginger & garlic paste 1 tsp
Tamarind
Oil
Curry leaves.
Boil potato.
Mix all the powdert in a bowl with finely chopped onion, rice flour, cashew, gg, curry leaves, 1 tsp oil, salt, tamarind and little water.
Marinate the potato with above masala for few mins and shallow roast them.
Take the potatoes in a plate and garnish it with cilantro.
Baby Corn, Mushroom, Capsicum, Paneer Masala (Suvaiyo Suvai)
Ingredients
Baby Corn, Mushroom, Capsicum, Paneer 150 gms each
Onion 200 gms
G chilli 4
Gg paste 1 tsp
Pepper pd 3 tsp
Dhaniya 2 tsp
Cinnamon, clove, bay leaves 2 each
Curd ½ tbsp
Oil
Curry leaves
Salt
hing
Heat oil, fry Cinnamon, clove, bay leaves.
Add onion and fry 3/4th
Add gg and g chilli and fry.
Add curd and fry.
Add dhaniya pd, pepper pd.
Add vegetables and mix well. And add salt, sprinkle little water, mix and cook till
done.
Add pepper and some hing and cook till the color changes.
Garnish with cilantro.
Baby Corn, Mushroom, Capsicum, Paneer 150 gms each
Onion 200 gms
G chilli 4
Gg paste 1 tsp
Pepper pd 3 tsp
Dhaniya 2 tsp
Cinnamon, clove, bay leaves 2 each
Curd ½ tbsp
Oil
Curry leaves
Salt
hing
Heat oil, fry Cinnamon, clove, bay leaves.
Add onion and fry 3/4th
Add gg and g chilli and fry.
Add curd and fry.
Add dhaniya pd, pepper pd.
Add vegetables and mix well. And add salt, sprinkle little water, mix and cook till
done.
Add pepper and some hing and cook till the color changes.
Garnish with cilantro.
Prawn 65 (Suvaiyo Suvai)
Ingredients
Prawn/Shrimp ½kg – add turmeric and cook till half done.
Rice flour 1 kai
Corn flour 1 kai
Maida flour 1 kai
Egg 1
Ginger & garlic paste 1tsp
Red chilli paste 3 tsp (fry 10 red chillies, 1” ginger, 6 pods garlic in oil and grind)
Method
Mix all the above, salt, color (optional), g&g paste, lime uice, curry leaves.
Heat oil and deep fry. Make sure not to overcook.
Prawn/Shrimp ½kg – add turmeric and cook till half done.
Rice flour 1 kai
Corn flour 1 kai
Maida flour 1 kai
Egg 1
Ginger & garlic paste 1tsp
Red chilli paste 3 tsp (fry 10 red chillies, 1” ginger, 6 pods garlic in oil and grind)
Method
Mix all the above, salt, color (optional), g&g paste, lime uice, curry leaves.
Heat oil and deep fry. Make sure not to overcook.
Kavalai Meen, Kathirikkai, Murungukka Kolambu (Suvaiyo Suvai)
Ingredients
Fish ½ kg
Brinjal ¼ kg
Drumsticks 2
Onion 200gms
Tomato 200gms
R chilli 2
Mustard 1tsp
Curry leaves
Methi 1tsp
G chilli 4
Pepper 2tsp
Jeera 2tsp
Chilli pd 2tsp
Dhaniya 3tsp
Turmeric 1/2tsp
Tamarind
Coconut ¼
Oil
Salt
Method
Grind coconut, jeera and pepper.
Heat oil, Fry mustard, methi, curry leaves, red chillies
Add onion, can add garlic pods (optional).
Add tomato and fry till pulpy.
Add chilli pd, dhaniya nd turmeric.
Add brinjal and drumstick and salt and cook till done with water.
Add tamarind and bring to a boil.
Add fish and cook for 2 mins.
Add ground masala, curry leaves and green chilli and cook till done.
Fish ½ kg
Brinjal ¼ kg
Drumsticks 2
Onion 200gms
Tomato 200gms
R chilli 2
Mustard 1tsp
Curry leaves
Methi 1tsp
G chilli 4
Pepper 2tsp
Jeera 2tsp
Chilli pd 2tsp
Dhaniya 3tsp
Turmeric 1/2tsp
Tamarind
Coconut ¼
Oil
Salt
Method
Grind coconut, jeera and pepper.
Heat oil, Fry mustard, methi, curry leaves, red chillies
Add onion, can add garlic pods (optional).
Add tomato and fry till pulpy.
Add chilli pd, dhaniya nd turmeric.
Add brinjal and drumstick and salt and cook till done with water.
Add tamarind and bring to a boil.
Add fish and cook for 2 mins.
Add ground masala, curry leaves and green chilli and cook till done.
Khara Podi Karuvattu Kolambu (Suvaiyo Suvai)
Ingredients
Karuvattu ¼ kg
Brinjal ¼ kg
Sambar Onion 250 gms
Tomato 250 gms
Chilli pd 3 tsp
Dhaniya 4tsp
Turmeric 1/2tsp
G&g paste 2tsp
Mustard
R chill 2
Curry leaves
Methi 1tsp
Nallenne 1 tbsp
Tamarind
Pepper pd 2tsp
Jeera pd 1 tsp
Salt
Method
Heat oil, season with mustard, curry leaves, jeera, red chilli, onion (chopped well).
Add gg paste.
Add tomato and fry till pulpy. Add vegetables and fry till half done.
Add chilli pd, turmeric, dhaniya, pepper & jeera pd and fry.
Add karvattu, salt, water and cook.
Add tamarind water, curry leaves, g chilli and cook.
Optional – add mango, drumsticks.
Karuvattu ¼ kg
Brinjal ¼ kg
Sambar Onion 250 gms
Tomato 250 gms
Chilli pd 3 tsp
Dhaniya 4tsp
Turmeric 1/2tsp
G&g paste 2tsp
Mustard
R chill 2
Curry leaves
Methi 1tsp
Nallenne 1 tbsp
Tamarind
Pepper pd 2tsp
Jeera pd 1 tsp
Salt
Method
Heat oil, season with mustard, curry leaves, jeera, red chilli, onion (chopped well).
Add gg paste.
Add tomato and fry till pulpy. Add vegetables and fry till half done.
Add chilli pd, turmeric, dhaniya, pepper & jeera pd and fry.
Add karvattu, salt, water and cook.
Add tamarind water, curry leaves, g chilli and cook.
Optional – add mango, drumsticks.
Kathirikkayi, Murungakka, Vellai Mullangi Melagu Masala (Suvaiyo Suvai)
Ingredients
Brinjal ¼kg
Drumsticks 2
Moolangi 200 gm
Pepper pd 4 tsp
Onion 200 gms
G&g paste 2 tsp
G chilli 2
Dhaniya 3 tsp
Chilli pd 1 tsp
Red chilli 2
Turmeric ½ tsp
Cilantro, curry leaves
Peanut pd 1 kai
Tamarind small lime size
Oil, salt
Method
Heat oil, season with mustard, curry leaves, red chilli
Fry onion ¾. Add g&g paste. G chilli and fry
Add vegetables and fry till color changes
Add turmeric, chilli pd, dhaniya pd. Add salt and little water and cook till almost
done.
Add pepper pd, tamarind juice, peanut pd and fry for ½ min and turn off the stove
Brinjal ¼kg
Drumsticks 2
Moolangi 200 gm
Pepper pd 4 tsp
Onion 200 gms
G&g paste 2 tsp
G chilli 2
Dhaniya 3 tsp
Chilli pd 1 tsp
Red chilli 2
Turmeric ½ tsp
Cilantro, curry leaves
Peanut pd 1 kai
Tamarind small lime size
Oil, salt
Method
Heat oil, season with mustard, curry leaves, red chilli
Fry onion ¾. Add g&g paste. G chilli and fry
Add vegetables and fry till color changes
Add turmeric, chilli pd, dhaniya pd. Add salt and little water and cook till almost
done.
Add pepper pd, tamarind juice, peanut pd and fry for ½ min and turn off the stove
Chicken Palak (Suvaiyo Suvai)
Ingredients
Chicken 1/2 kg
Onion 200 gms
Tomato 200 gms
Curd 1 cup
Cinn, clove,bay, card 2 each
Red chilli pd 2 tsp
Dhaniya 3 tsp
Turmeric 1/2 tsp
Ginger garlic paste 2 tsp
Curry leaves
Oil, salt
Palak paste – 2 bunches
Method
Heat oil, fry garam masala
Add onion, gg paste, tomato, g chilli, curd.
Add chilli pd, turmeric, dhaniya
Add chicken, salt, water cook till done.
Add cashew paste (optional)
Add palak paste. And bring to a boil.
Garnish with cilantro and curry leaves.
Chicken 1/2 kg
Onion 200 gms
Tomato 200 gms
Curd 1 cup
Cinn, clove,bay, card 2 each
Red chilli pd 2 tsp
Dhaniya 3 tsp
Turmeric 1/2 tsp
Ginger garlic paste 2 tsp
Curry leaves
Oil, salt
Palak paste – 2 bunches
Method
Heat oil, fry garam masala
Add onion, gg paste, tomato, g chilli, curd.
Add chilli pd, turmeric, dhaniya
Add chicken, salt, water cook till done.
Add cashew paste (optional)
Add palak paste. And bring to a boil.
Garnish with cilantro and curry leaves.
Murungakka, Mocche Kotte, Manga Thokku (Suvaiyo Suvai)
Mocche kotte 1 cup
Drumsticks 2
Mango 1
Onion 50 gms
Tomato 200 gms
ginger & garlic paste 2 tsp
turmeric ½
dhaniya 3
chilli pd 2
cashew 10
saunf 1 tsp
cuury leaves
pudina
coconut ¼ grated
salt
oil - nallenne
g chilli 2
Grind coconut, saunf, cashew and g chilli(optional) to a paste.
Heat oil and season with curry leaves, saunf
Fry onion and then g&g paste till the smell goes.
Add tomato and fry till pulpy. Add mocche and drumsticks.
Add all the pds (dhaniya, turmeric, chilli) and g chilli
Add pudina. And cook till the veg are done with little water and salt.
Add the ground paste. Cook for few mins.
Add mango and bring to a boil and turn off the stove.
Garnish with cilantro and curry leaves.
Drumsticks 2
Mango 1
Onion 50 gms
Tomato 200 gms
ginger & garlic paste 2 tsp
turmeric ½
dhaniya 3
chilli pd 2
cashew 10
saunf 1 tsp
cuury leaves
pudina
coconut ¼ grated
salt
oil - nallenne
g chilli 2
Grind coconut, saunf, cashew and g chilli(optional) to a paste.
Heat oil and season with curry leaves, saunf
Fry onion and then g&g paste till the smell goes.
Add tomato and fry till pulpy. Add mocche and drumsticks.
Add all the pds (dhaniya, turmeric, chilli) and g chilli
Add pudina. And cook till the veg are done with little water and salt.
Add the ground paste. Cook for few mins.
Add mango and bring to a boil and turn off the stove.
Garnish with cilantro and curry leaves.
6.28.2009
Tomato Kurma (Aha Enna Rusi)
Ingredients
Tomato ¼
Kadale 2 tbsp
Turmeric ¼ tsp
Channa, urad ½ tsp
Mustard ½ tsp
Red Chilli 2
Green Chilli 2
Cinammon 2
Clove 4
Cardamom 3
Saunf 1 tsp
Poppy 1 tsp
Garlic 10 pods
Ginger 2”
Sambar onion 100 gms
Grated Coconut 3 tbsp
Cilantro
Curry leaves 1 bunch
Oil 6 tbsp
Salt.
Heat little oil in kadai, add onion & Cury leaves. Fry and keep it aside.
Fry both chillies some oil. Keep aside
Fry garlic, ginger some oil. Keep aside.
Fry tomato with some oil & salt till mushy keep aside.
Fry cinnamon, clove, cardamom, keep aside
Fry Kadale, keep aside
Fry coconut, fry aside
After everything cools, grind in mixie.
Season with oil, mustard, channa,urad. Add ground tomato and add salt to taste.
Cook covered for 5 mins, add cilantro
Tomato ¼
Kadale 2 tbsp
Turmeric ¼ tsp
Channa, urad ½ tsp
Mustard ½ tsp
Red Chilli 2
Green Chilli 2
Cinammon 2
Clove 4
Cardamom 3
Saunf 1 tsp
Poppy 1 tsp
Garlic 10 pods
Ginger 2”
Sambar onion 100 gms
Grated Coconut 3 tbsp
Cilantro
Curry leaves 1 bunch
Oil 6 tbsp
Salt.
Heat little oil in kadai, add onion & Cury leaves. Fry and keep it aside.
Fry both chillies some oil. Keep aside
Fry garlic, ginger some oil. Keep aside.
Fry tomato with some oil & salt till mushy keep aside.
Fry cinnamon, clove, cardamom, keep aside
Fry Kadale, keep aside
Fry coconut, fry aside
After everything cools, grind in mixie.
Season with oil, mustard, channa,urad. Add ground tomato and add salt to taste.
Cook covered for 5 mins, add cilantro
Kotthu Kari Biriyani (Aha Enna Rusi)
Ingredients
Ground Meat – ½ kg
Ponni Rice ½ kg
Cinnamon – 3
Cardamom – 4
Cloves – 6
Kongu Masala 2 tbsp (black sesame – 2tbsp, roasted peanuts peanut – 50gms, red chili, - 6, Sukku 2 pieces)
Saunf pd – 1 tbsp
Garam masala 1 tsp
Turmeric ¼ tsp
Tamarind paste 1tbsp
Small onions 150 gms
Coconut milk pd 100 gms
Cilantro 2 tbsp
Ghee 3 tbsp
Salt
Soak rice for 20 mins – till meat is done.
In a cooker add 2 tbsp ghee, add cinnamon, cardamom, cloves. Fry.
Add sambar onions and fry till brown
Add Saunf pd and kongu masala pd.
Add garam masala, turmeric and ground meat and fry till the color of the meat changes.
Add salt and ½ cilantro and fry with some water and pressure cook.
To the cooked meat, add tamarind paste, coconut milk pd and cook for a while.
Add the water required to cook the rice and salt. Add remaining cilantro and bring to a boil.
Add the soaked rice and cook. At the end, add ghee and mix well.
Ground Meat – ½ kg
Ponni Rice ½ kg
Cinnamon – 3
Cardamom – 4
Cloves – 6
Kongu Masala 2 tbsp (black sesame – 2tbsp, roasted peanuts peanut – 50gms, red chili, - 6, Sukku 2 pieces)
Saunf pd – 1 tbsp
Garam masala 1 tsp
Turmeric ¼ tsp
Tamarind paste 1tbsp
Small onions 150 gms
Coconut milk pd 100 gms
Cilantro 2 tbsp
Ghee 3 tbsp
Salt
Soak rice for 20 mins – till meat is done.
In a cooker add 2 tbsp ghee, add cinnamon, cardamom, cloves. Fry.
Add sambar onions and fry till brown
Add Saunf pd and kongu masala pd.
Add garam masala, turmeric and ground meat and fry till the color of the meat changes.
Add salt and ½ cilantro and fry with some water and pressure cook.
To the cooked meat, add tamarind paste, coconut milk pd and cook for a while.
Add the water required to cook the rice and salt. Add remaining cilantro and bring to a boil.
Add the soaked rice and cook. At the end, add ghee and mix well.
6.19.2009
Ram's Pavakai Piltlai
Ingredients
Asafoetida 1 tsp
Black Pepper 1/2 tsp
Channa Dal 1 tsp
Coconut 3 tsp
Dhaniya 1 tsp
Jaggery 1tbsp
Karela 5
Oil 1 tbsp
Red Chilli 4
Salt
Tamarind 1 small lemon size
Toor Dal 1/4 cup
Turmeric Pd 1/4 tsp
Urad Dal 1 tsp
Method:
Soak the tamarind in 1/2 cup warm water
Wash and cut karela into small round pieces removing all seeds
Soak it in water for about 10 mins. Drain the water to avoid bitterness.
Add Jaggery to the tamarind water so it liquifies
Now cook karela that has been sitting for 10 mins in tamarind water. Add turmeric pd to it.
Fry Dhaniya, Channa Dal, Urad Dal, Red Chilli, Black Pepper, Asafoetida and coconut in oil for about 5 mins and grind them
Pressure cook Toor Dal while Karela is still boiling
Once Toor dal is done, add the dal and the ground mixture from step 6 to boiling karela
Boil till it becomes thick
Asafoetida 1 tsp
Black Pepper 1/2 tsp
Channa Dal 1 tsp
Coconut 3 tsp
Dhaniya 1 tsp
Jaggery 1tbsp
Karela 5
Oil 1 tbsp
Red Chilli 4
Salt
Tamarind 1 small lemon size
Toor Dal 1/4 cup
Turmeric Pd 1/4 tsp
Urad Dal 1 tsp
Method:
Soak the tamarind in 1/2 cup warm water
Wash and cut karela into small round pieces removing all seeds
Soak it in water for about 10 mins. Drain the water to avoid bitterness.
Add Jaggery to the tamarind water so it liquifies
Now cook karela that has been sitting for 10 mins in tamarind water. Add turmeric pd to it.
Fry Dhaniya, Channa Dal, Urad Dal, Red Chilli, Black Pepper, Asafoetida and coconut in oil for about 5 mins and grind them
Pressure cook Toor Dal while Karela is still boiling
Once Toor dal is done, add the dal and the ground mixture from step 6 to boiling karela
Boil till it becomes thick
5.01.2009
Chilli Fish Fry (Sig)
Ingredients
1 lb white fish cut into medium sized cubes
1 tsp red chili powder
1 tbsp light soy sauce
salt to taste
1/2 cup thinly sliced shallots
2 tbsp thinly sliced garlic
5 green chilies, quartered lengthwise
A bunch of curry leaves
1tbsp oil.
Method
Marinate the fish pieces in a mixture of red chili powder, salt and soy sauce for 15 minutes.
In a non-stick pan, add some oil and saute the fish pieces till brown on all sides. Remove and keep aside.
Add a little more oil if the pan is too dry. When it is hot, add the shallots, garlic and green chilies to the same pan. Saute till the shallots and chilies are soft. Add the curry leaves and fish pieces and mix well, be careful not to break the fish pieces. Cook on medium high heat for 3-4 minutes stirring carefully, till everything starts to brown a little bit. Just don’t break the fish pieces. Serve warm.
2.18.2009
Brown Rice Dosa/ Uttappam
For Dosa Batter:
Wash and soak for 5 hrs 3 cups of Rice (2 cups brown rice+1cup white rice)
1 cup of urad dal
You can add fenugreek seeds and channa dal if required.
Adding 2 tablespoons of sago gives crisp dosas.
Grind them to smooth batter, add salt and let it ferment for 7-8 hrs or overnight.
Uttappam:
Onions chopped finely from: 5 onions
Green Chillies Paste from: 20 chillies
Coriander leaves finely chopped
Curry Leaves finely chopped
Salt
Mix all the above to dosa batter and make small uttappams. Alternatively, you can make small dosas and spread the onions over dosa.
Wash and soak for 5 hrs 3 cups of Rice (2 cups brown rice+1cup white rice)
1 cup of urad dal
You can add fenugreek seeds and channa dal if required.
Adding 2 tablespoons of sago gives crisp dosas.
Grind them to smooth batter, add salt and let it ferment for 7-8 hrs or overnight.
Uttappam:
Onions chopped finely from: 5 onions
Green Chillies Paste from: 20 chillies
Coriander leaves finely chopped
Curry Leaves finely chopped
Salt
Mix all the above to dosa batter and make small uttappams. Alternatively, you can make small dosas and spread the onions over dosa.
Avarekalu Rotti
Ingredients:
Rice Flour: 2 cups
Skinned, cooked beans: 1/2 cup
Green chilli paste according to your spice levels
Onions, curry leaves, coriander leaves finely chopped according to taste
Jeera: 1 tsp
Salt to taste
How to make:
Mix all the ingredients with water to make dough. You should be able to make a firm ball out of the dough.
Grease the laminated paper with a teaspoon of oil. Take one orange sized dough and pat it evenly with your fingers to make a round. Pour a teaspoon of oil on the pat rotti and transfer it on a hot tava along with the paper with rotti facing tava and paper facing outside.
Remove the paper once the rotti is transferred on to the tava. Roast it on both sides. Serve with any chutney of your choice.
Rice Flour: 2 cups
Skinned, cooked beans: 1/2 cup
Green chilli paste according to your spice levels
Onions, curry leaves, coriander leaves finely chopped according to taste
Jeera: 1 tsp
Salt to taste
How to make:
Mix all the ingredients with water to make dough. You should be able to make a firm ball out of the dough.
Grease the laminated paper with a teaspoon of oil. Take one orange sized dough and pat it evenly with your fingers to make a round. Pour a teaspoon of oil on the pat rotti and transfer it on a hot tava along with the paper with rotti facing tava and paper facing outside.
Remove the paper once the rotti is transferred on to the tava. Roast it on both sides. Serve with any chutney of your choice.
Akki Poori and Hasi Menasinakayi Gojju
Akki Poori Ingredients:
Rice Flour: 2 cups
Jeera: 1tsp
Salt and luke warm water
Oil to deep fry
How to make:
1. Mix rice flour, jeera, salt with luke warm water to make a soft dough. The dough should look like the one shown below:
2. Take a small lemon size dough and pat them to make pooris using your hands on a plastic cover or a laminated paper as shown below.
3. Take the flattened dough away from the paper and dip it into hot oil and fry till golden brown on both sides.
4. Alternatively you can pat them on your palm and dip them into the oil which yields the same results.
Hasi Menasinakayi Gojju Ingredients :
Green Chilli - 10
Onion - 1 medium size, cubed
Wet Coconut - 3 tbsp
Tamarind juice: 1tbsp
Oil - 1/2tbsp
Mustard and curry leaves for tampering
For Gojju Powder:
Coriander seeds: 1tbsp roasted
Roasted gram dhal/Hurikadale/pottukadale-4bsp/one fistful
Powder the above two ingrediants and keep it ready for gojju making
How to make:
1. Wash chilli and take it in a blender along with salt and we coconut and blend it to a coarse paste.
2. Cube onions.
3. Do tampering with mustard and curry leaves. Add onion and sautee till they become transcluscent, chilli paste goes in, sautee it for 2 more mins and add water. Adjust the water level to make sufficiant amount of gojju.
4. Allow this to boil for 3 mins or till onions becomes soft.
5. Powder the gojju ingrediants and mix the powder with tamarind juice.
6. Add this paste to boiling water and stirr well.
7. Serve Hot and enjoy
A tip: Do not add too much water as the final product may turn watery. If you happen to end up with watery gojju, dont panic. Add powdered gramdhal/pottukadalai powder. Always mix the powder with water before you add to hot gojju. Adding powder directly to hot water results in lumpy endproduct.
Rice Flour: 2 cups
Jeera: 1tsp
Salt and luke warm water
Oil to deep fry
How to make:
1. Mix rice flour, jeera, salt with luke warm water to make a soft dough. The dough should look like the one shown below:
2. Take a small lemon size dough and pat them to make pooris using your hands on a plastic cover or a laminated paper as shown below.
3. Take the flattened dough away from the paper and dip it into hot oil and fry till golden brown on both sides.
4. Alternatively you can pat them on your palm and dip them into the oil which yields the same results.
Hasi Menasinakayi Gojju Ingredients :
Green Chilli - 10
Onion - 1 medium size, cubed
Wet Coconut - 3 tbsp
Tamarind juice: 1tbsp
Oil - 1/2tbsp
Mustard and curry leaves for tampering
For Gojju Powder:
Coriander seeds: 1tbsp roasted
Roasted gram dhal/Hurikadale/pottukadale-4bsp/one fistful
Powder the above two ingrediants and keep it ready for gojju making
How to make:
1. Wash chilli and take it in a blender along with salt and we coconut and blend it to a coarse paste.
2. Cube onions.
3. Do tampering with mustard and curry leaves. Add onion and sautee till they become transcluscent, chilli paste goes in, sautee it for 2 more mins and add water. Adjust the water level to make sufficiant amount of gojju.
4. Allow this to boil for 3 mins or till onions becomes soft.
5. Powder the gojju ingrediants and mix the powder with tamarind juice.
6. Add this paste to boiling water and stirr well.
7. Serve Hot and enjoy
A tip: Do not add too much water as the final product may turn watery. If you happen to end up with watery gojju, dont panic. Add powdered gramdhal/pottukadalai powder. Always mix the powder with water before you add to hot gojju. Adding powder directly to hot water results in lumpy endproduct.
Onion Idli
Ingrediants :
Idli Batter - 4 cups (a day old batter which has taken sour taste is preferred)
Onions - 1 big (cut into small pieces)
Green Chilli paste - 1 tbsp
Coriander leaves - 3tbsp (chopped finely)
Channadal - 1 tsp
oil - 1tsp
curry leaves - 1 line (chop finely)
Preparation:
Dice onions into small pieces and keep it aside. Blend green chilli with enough salt to make green chilli paste. Chop coriander and curry leaves finely and add them to batter. Heat oil in pan, add chana dal and fry till it is golden brown, add onion and sautee till onions are transclucent. Transfer the onions to idli batter. Mix the idli batter and keep it aside for 5 mins. Check the batter for salt before you start pouring the batter into idli plates. Steam idlis for 7 mins. Serve hot with ghee and chutney.
Idli Batter - 4 cups (a day old batter which has taken sour taste is preferred)
Onions - 1 big (cut into small pieces)
Green Chilli paste - 1 tbsp
Coriander leaves - 3tbsp (chopped finely)
Channadal - 1 tsp
oil - 1tsp
curry leaves - 1 line (chop finely)
Preparation:
Dice onions into small pieces and keep it aside. Blend green chilli with enough salt to make green chilli paste. Chop coriander and curry leaves finely and add them to batter. Heat oil in pan, add chana dal and fry till it is golden brown, add onion and sautee till onions are transclucent. Transfer the onions to idli batter. Mix the idli batter and keep it aside for 5 mins. Check the batter for salt before you start pouring the batter into idli plates. Steam idlis for 7 mins. Serve hot with ghee and chutney.
Potato and Peas Sagu
Veggies I used:
Potato's - 2 medium sized
Peas - 1 small cup
For Gravy:
Coconut : 2 heaped tabsp (dry/wet)
Hurikadale/dalia : 1 tbsp
Sambhar Pudi: 2 tsp (adjust according to your taste)
Coriander Powder : 2 tsp (roasted coriander seeds powder)
White Sesame seeds : 1.5 tsp (roasted)
Tamarind Juice : 2 tbsp
salt
For Tadka:
Oil - 2 tbsp
Mustard
Turmeric : one pinch
Curry leaves
Wash Potatoes and cube them. I had kept the potato skin intact. Pressure cook potato cubes, peas and salt with enough water. 3 whistles were enough to cook potatoes and peas. Blend all the ingrediants for gravy, use the stock water from potato and peas and make a thick paste. Keep it aside. Do tadka, and add the blended paste and fry the paste for about 30 sec. You can see the paste changing its color. When it starts turning dark brown add boiled peas and potatoes and mix well. Cover cook the mixture for 4 -5 mins. Check for salt and spice levels. Remove from fire and garnish with coriander. Serve hot.
Tip: Add enough water while cooking potatoes and peas and use stock water for grinding, making up volume etc.
Qty : Serves two hungry people.
Potato's - 2 medium sized
Peas - 1 small cup
For Gravy:
Coconut : 2 heaped tabsp (dry/wet)
Hurikadale/dalia : 1 tbsp
Sambhar Pudi: 2 tsp (adjust according to your taste)
Coriander Powder : 2 tsp (roasted coriander seeds powder)
White Sesame seeds : 1.5 tsp (roasted)
Tamarind Juice : 2 tbsp
salt
For Tadka:
Oil - 2 tbsp
Mustard
Turmeric : one pinch
Curry leaves
Wash Potatoes and cube them. I had kept the potato skin intact. Pressure cook potato cubes, peas and salt with enough water. 3 whistles were enough to cook potatoes and peas. Blend all the ingrediants for gravy, use the stock water from potato and peas and make a thick paste. Keep it aside. Do tadka, and add the blended paste and fry the paste for about 30 sec. You can see the paste changing its color. When it starts turning dark brown add boiled peas and potatoes and mix well. Cover cook the mixture for 4 -5 mins. Check for salt and spice levels. Remove from fire and garnish with coriander. Serve hot.
Tip: Add enough water while cooking potatoes and peas and use stock water for grinding, making up volume etc.
Qty : Serves two hungry people.
Pudina Flavored Adai Rotti
(Use same cup for measuring all ingredients)
You need :
Kadalebele/Chanadal : 1/4 cup
Togaribele/Toordal : 2tbsp
Hesarubele/dhuli moong dal : 2tbsp
Uddinabele/Urad dal : 1tsp
Rice : 1cup
Pudina/Mint : 1.5cups
fresh/wet coconut grated : 1/2 cup
Green Chillies : 8 (8 chillies makes rotti very spicy, so adjust according to your taste)
salt
Onions : 2 Chopped
Soak Rice separately. Mix all bele/dal's and soak them. Soak for about 4hrs.
Remove water from rice and dal and grind them separately using very little water.
Let the mixture be coarse, do not grind it like dosa batter.
Grind Pudina, coconut and green chillies to a smooth paste. Mix it with rice and lentil batter and add salt. Refrigerate the dough for 1 -2 hrs.
Remove the dough from refrigerator add chopped onions. Mix.
Smear little oil on non-stick paper. Take a handful of dough and pat it into 1/2" thick circle.
Transfer this to hot tava with rotti side facing the tava. Peel off the paper.
Roast rotti on both sides till is red.
Enjoy Hot! Eat it with ghee.
Note: Make only as many as you want. You can refrigerate the dough and use whenever you want.
You need :
Kadalebele/Chanadal : 1/4 cup
Togaribele/Toordal : 2tbsp
Hesarubele/dhuli moong dal : 2tbsp
Uddinabele/Urad dal : 1tsp
Rice : 1cup
Pudina/Mint : 1.5cups
fresh/wet coconut grated : 1/2 cup
Green Chillies : 8 (8 chillies makes rotti very spicy, so adjust according to your taste)
salt
Onions : 2 Chopped
Soak Rice separately. Mix all bele/dal's and soak them. Soak for about 4hrs.
Remove water from rice and dal and grind them separately using very little water.
Let the mixture be coarse, do not grind it like dosa batter.
Grind Pudina, coconut and green chillies to a smooth paste. Mix it with rice and lentil batter and add salt. Refrigerate the dough for 1 -2 hrs.
Remove the dough from refrigerator add chopped onions. Mix.
Smear little oil on non-stick paper. Take a handful of dough and pat it into 1/2" thick circle.
Transfer this to hot tava with rotti side facing the tava. Peel off the paper.
Roast rotti on both sides till is red.
Enjoy Hot! Eat it with ghee.
Note: Make only as many as you want. You can refrigerate the dough and use whenever you want.
Kusum's Thondekayi(Kovakkai/Dondakaya/Tindora) with Cashewnut
Ingredients :
¼ Kg Thondekayi
Handful of cashew halves
1 tablespoonful grated fresh coconut
3 Green chilies (use according to your taste)
Curry leaves
1 teaspoonful mustard seeds
Salt to taste
1 tablespoonful oil for seasoning
Method :
Soak cashew halves in enough water.
Wash Thondekayi thoroughly and cut each one lengthwise into six pieces.
Slit green chilies.
Heat oil in a shallow pan and add mustard seeds splutter add slit green chilies and curry leaves.
Sauté the green chilies and curry leaves a little.
Add cut Thondekayi and sauté them until translucent.
Add soaked cashew nuts and sprinkle a little leftover water over the mixture
Add coconut and salt and mix well.
Cook covered on a low flame until the
¼ Kg Thondekayi
Handful of cashew halves
1 tablespoonful grated fresh coconut
3 Green chilies (use according to your taste)
Curry leaves
1 teaspoonful mustard seeds
Salt to taste
1 tablespoonful oil for seasoning
Method :
Soak cashew halves in enough water.
Wash Thondekayi thoroughly and cut each one lengthwise into six pieces.
Slit green chilies.
Heat oil in a shallow pan and add mustard seeds splutter add slit green chilies and curry leaves.
Sauté the green chilies and curry leaves a little.
Add cut Thondekayi and sauté them until translucent.
Add soaked cashew nuts and sprinkle a little leftover water over the mixture
Add coconut and salt and mix well.
Cook covered on a low flame until the
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