Pottukadalai Kulzhambu

Ingredients:

Pottukadalai-1 cup
Small onion-5
Tomato-2(small)
Cocunut-1/4 cup
Green chillies-5
Salt-Required
Corriondar Leaves-Little
water-1 cup
Oil-2 tsp

To season:

Mustard seeds-1 tsp

Cinnomon stick-1/2 inch

Clove-3 to 4

Preparation:

1. In a wide pan add 2 tsp of oil saute the Onion,tomatoes,pottkadalai,green chillies,cocunut.

2. Cool them and grind it into fine paste usig 1 cup of water.

3. In the same pan,using the left over oil season with the items given in"To season" and pour the grinded masala.

4. Add required salt. Let it boil for a minute .

5. Garnish with corriondar leaves.It goes well with dosa,idly.

Pappad Vathal Kulzhambu

Ingredients:

Pappad-2
Tamarind-Lemon size
Chilly powder-1 1/2 tsp
Turmeric powder-1/2 tsp
Oil-1/4 cup
Water-2 cups
Salt-required

To season:

Mustard seeds-1/2 tsp
Fenugreek seeds-1/4 tsp
Curry leaves-little

To Dry roast:

Dry red chilli-4
Fenugreek seeds-1/4 tsp
Toor dal-1 tsp
Urad dal-1 tsp
Curry leaves-little

Preparation:

1. Soak tamarind in 2 cups of water for 10 mins.Squeeze it and filter the juice ouut of it.

2. Dry roast the items given and grind it into very fine powder.

3. In the same pan add 1/4 cup of oil,season the items given.saute the pappad for a while.

4. Add tamarind juice and let it boil for 2 mins.Then add the chilli powder,turmeric powder,salt.

5. Close the lid and let it boil for 10 mins until the raw smell is gone.

6. Open the lid,switch off the stove.Wow!I m pretty sure you wont wait for the rice to cook.You will have it as such!

Shrimp/Eral kulzhmabu

Ingredients:

Shrimp-32 oz

Onion-1(Big),10(small)

Tomato-2(medium)

Green chillies-3

Chilli powder-1 tsp(depends upon your taste)

Corriondar powder-3 tsp

Turmeric powder-1/2 tsp

Cocunut Milk-1/2 cup

Tamarind-very small ball(Soak and squeeze the juice)

Ginger garlic paste-3/4 tsp

Salt-Required

Oil-1 tsp

To season:

Feenal seeds-1/2 tsp

Clove-2

Bay Leaf-1

Cinnomon stick-1/2 inch

Curry leaves-little

To grind:

Raw shrimp-2 piece

Green chillies-3

Feenal seeds-1/2 tsp

Pottukadali-2 tsp/Cashewnut-4

Procedure:

1. Clean the shrimp using cold water.Chop the onion,tomatoes.

2.Prepare fresh ginger garlic paste,cocunut milk.

3. In a pan fry all the items given in "To grind" using very little oil and make it into a smooth paste in a mixer by adding little water.

4. In a pan add 1 tsp of oil and season all the items given in "To season".

5. Add the onion,tomatoes and fry until it turns brown.Pour the tamarind water.Add the ginger garlic paste,salt,Turmeric powder.

6. Add required amount of water.Add chilli powder,corriondar powder and check for taste.

7. Let it boil for 5 minutes,then add the cocunut milk and add the shrimp.

8. Close the lid and boil it until the shrimp is done.Check frequently.

9. After the shrimp is done switch off the stove and ganish with corriondar leaves.

10. Serve hot and enjoy your weekend!Yummy!

Mutton kulzhambu

Ingredients:

Meat/Mutton-2 lb
Onion-1(big),30(small)
Green chillies-2
Tomato-3
Ginger-1/2 inch
Garlic-5
Chilli powder-1/2 tsp
Oil-1 tsp
Salt-Required

To marinate:

Turmeric powder-1/2 tsp
Salt-1 tsp
Yoghurt-1 tsp
Lemon juice-3 drops(optional)

To grind:

Feenal seeds-1 tsp
cumin-1 tsp
Pepper-1/2 tsp
Corriondar powder-3 tsp
Cinnomon-1/2 inch
Clove-3
Pattai-1/2 inch

To Season:

Feenal seeds-1 tsp
Bay leaf-2
Cardomom-3
Clove-2
Podina-6 leaves
Curry leaves-Little
Corriondar leaves- little

Preparation:

1. Cut the onion,green chillies lengthwise.Chop the ginger,garlic,tomato.

2. Marinate the mutton/meat using the items given "To marinate".Marinate it for overnight and keep it in the refrigerator.

3. Dry saute the items given in "To grind".Cool it and grind it into fine powder without addition of water.

4. In a wide pan add 1 tsp of oil ,saute the onion,tomato,green chillies,garlic,ginger at a low flame until the onions turns brown.

5. Cool the sauted items and grind it into fine paste by addition of very little water.

6.In the same pan,with the left over oil season it with items given in "To season".

7. Saute the marinated meat for 2 minutes.Add 3-4 cups of water.

8. Add chilli powder,required salt,grinded powder,grinded gravy.Check for taste.

9.If you are cooking in a pan,then cook for 10 mins.Inbetween check wheather the chicken is cooked and the gravy comes to desired consistency.

10.If you are using pressure cooker,then pressure cook for 1 whistle.wait for the pressure to get released .Garnish with corriondar leaves.

Mutton curry

Ingredients:

Mutton-1/2 kg/1 lb
Small onion-10
Tomato-1
Turmeric powder-1/2 tsp
Sambar powder-1 tsp/Chilly powder-3/4 tsp/Non-veg curry powder-1 tsp
Corriondar powder-1 tsp(Not used when sambar powder is used)
Cocunut paste-2 tsp(prepared from 2 tsp of cocunut)
Brinji leaves-1
Cinnomon-1 inch piece
Water-3 cups
Salt-Required


To grind:

Cumin seeds-1/2 tsp
Clove-3
Cardomon-1
Onion-10
Garlic-2

Preparation:

1. Chop the mutton into 1 inch pieces.Wash the pieces nicely in hot water.

2. Heat 1/2 tspof oil,Saute the items given in "To grind".Let them cool.Grind into very fine paste in the mixer.

3. In the pressure cooker add 1/2 tsp of oil saute the mutton pieces nicely for about 3 mins. until the water oozes out.It is very important to saute the mutton pieces,In this way the raw smell will get away.

4. Add chopped onion,tomato along with chilli powder and corriondar powder (or) Sambar powder (or) Non-veg curry powder and corriondar powder,Turmeric powder,Salt into sauted mutton pieces in cooker.

5. Mix all the items well.Pour 3 cups of water,Check for taste and close the lid.Pressure cook for 6 whistles in medium flame.

6. Let the pressure get released.

7. Heat another pan ,Add 1/2 tsp of oil add mustard seeds,After popping add the brinji leaf,cinnomon.

8. Add the grinded massala along with 1/2 cup of water.Then add the cooked mutton along with gravy.

9. Cook until half of the water evaporates.Add the cocunut paste and cook for other 3 mins. until all the water gets evaporated and saute dry.

11.Transfer it ito serving bowl and garnish using corriondar leaves.

Chicken 65

Ingredients:

Chicken – 1/2 kg(Boneless),cut into 1 inch pieces
Yogurt – 1 tablespoons
Corn flour – 2 tablespoons
All purpose flour – 1 tablespoons
Ginger Garlic paste-1 tsp
Red chilli powder – 2 teaspoon
Lemon juice - 1 teaspoon
Egg – 1 (optional)
Salt –Required(May be 1/2 tsp)
Vinegar-1/2 tsp
Oil – for deep frying

For Garnishing:

Big Onion-cutted as swrills(3 pieces)
Tomato-cutted as swrills(3 pieces)
Corriondar leaves-little

Prepration:

1. Mix well all the ingredients given in a shallow vessel.

2. Add the chicken pieces to this marinade and mix it again evenly.

3. Marinate it covered for 2-4 hours in a refrigerator.

4. Heat oil in a fry pan and when the oil is very hot, deep fry the chicken pieces until it turns reddish brown.

5. Serve it hot garnished with onion rings, lemon wedges, tomato slices.

Chicken Kulzhambu

Ingredients:

Chicken-1/2 kg/2 lb
Small onion-10
Garlic-5
Tomato-2
Sambar powder-2 tsp/Chilli powder-1 tsp/Non-veg curry powder-2 tsp
Corriondar powder-1 tsp(Not required while using sambar powder)
Oil-1 tsp
Water-3 cups


To grind:

Feenal seeds-1 tsp
Cashewnut-4
Clove-2
Cardomom-2
Small Onion-10
Garlic-5
Giger-a small piece
Mint Leaves-5

To season:

Mustard seeds-1 tsp
Brinji Leaves-1
Cinnomon stick-1
Curry leaves-little
Oil-1/2 tsp

For marination:

Sambar Powder/chilli powder/Non-veg curry powder-1 tsp
Turmeric powder-1/2 tsp
Salt-1 tsp
Curd-1 tsp

Preparation:

1. Wash the chicken pieces and marinate the chicken using the items given in "For marinating" for 1 hour.

2. Cut the onion,garlic,tomato(chop).Make ready all the items given in for grinding.

3. Heat 1/2 tsp of oil(less than that will be good).Saute the items in order(as given in "To saute") one by one.Let them cool for a while.

4. After that grind the sauted items into very fine paste.

5. Heat the pressure cooker/same pan(depends upon your cooking method).Add less than 1/2 tsp of oil and seaso the items given i"To season".

6. Saute the onion,garlic,tomato in order for about 1 minute each.Now add the marinated chicken and saute for 3 minutes.

7. Then add the grinded paste to it.Put the sambar powder required.If you are adding sambar powder,No need of addition of corriondar powder.If you are adding chilli powder/Non-veg curry powder add corriodar powder along with it.

8. Add salt and check for taste.Note:There is aldready some salt have been added while marination,so add little by little and check taste.

9. Close the lid and put weight,If everything is all set.

10. Let them pressure cook for 1 whistle,And wait till the pressure get released.If you are using pan with a lid.cook for about 15 mins in medium flame.check constantly while cooking in pan.

11. Serve hot after this step itself.Or else grind 3 tsp of cocunut into a fine paste and add to the gravy and make them boil for another 3 mins.

12.Transfer it into the serving pan and serve hot.

Note:Sambar powder tastes good for chicken kulzhambu.After cooking you can find so much of oil (especielly if you are using thighs)floating,You can better remove that lighty using the laddle before serving,because it is not good for health.

Potato Carrot masiyal

Ingredients:

Potato-2
Carrot-2
Onion-1
Tomato-1
oil-1 tsp
Mustard seeds-1 tsp
Salt-Required
Corriondar leaves-For garnishing
Curry Leaves-Little

To grind:

Cocunut-1 1/2 tsp
Red chillies-4
Green chillies-1
Feenal seeds-1/2 tsp
Cumin seeds-1/2 tsp
Cashewnut-3/Pottukadalai-1 tsp/Kas kas-1/2 tsp

Preparation:

1. Grind the items given in "For grinding" into very fine paste.

2. Cut the potato,tomato,carrot,onion ito very small pies as shown.

3. Heat 1 tsp of oil,Add mustard sees,after popping add curry leaves.

4. Add the onios.Saute until it get transparent.Add tomato and fry until get smashed.

5. Put potatoes,carrot and saute for 2 minutes.Pour the grinded masala along with 2 cups of water.

6.Add required salt.check for taste.Let them cook for 10 mins.Check constantly for water.

7.Cook until it is done.Transfer it into serving bowl.Garnish with corriondar leaves and serve hot.

Kathirikkai Kottukary

Ingredients:

Brinjal-3
Moong Dal-1/2 cup
Small Onion-7
Tomato-1
Sambar powder-1 tsp
Salt-Required
Oil-1 tsp

To season:

Cumin seeds-1 tsp
Mustard seeds-1 tsp
Curry Leaves-little

Preparation:

1. Chop the onions,tomato.Cut the brinjal into small pieces.After cutting of brinjal ad the

2. Take a pressure cooker,Add the ingredients:brinjal,moong dal,onion,tomato,sambar powder,salt in 2 cups of water.

3. Pressure cook for 3 whistles.Let the pressure release.

4. In a seperate pan,heat 1 tsp of oil season the kootukary using the items "To season"

5.Transfer it into servig bowl and serve hot.

Beetroot Vadai

Ingredients:

Beetroot-1(Large)
Small Onion-10
Oil-Required for frying
Curry Leaves-Little
Hig-1/4 tsp
Salt-Required


To soak:

Toor dal-1/4 cup
Channa dal-1/4 cup
Red Chillies-3
Feenal seeds-1 tsp

Preparation:

1. Scratch the beetroot in the scratcher.squeeze out the water in the beetroot using hand by a press.As excess water will spoil the vadai.

2. Soak the toor dal,chana dal,feenal seeds,Red chillies for about 30 mins.

3. Grind into coarse as for vadai with less addition fof water.Care should be taken while grinding.It should not be too watery.

4. Now mix the grided paste,beetroot,Onion,curry leaves,Hing,salt and mix well until all get mixedup.

5. Heat the oil required for frying.The heat should be in the medium as high flame will burn the vada.At the same time dont put it in a low fire,it will take much time and the vadas will drink the water.so put it in medium flame.

6. Make small vada's out of the mixture and slowly add for frying.fry on both sides until it is cooked.

7.Serve hot.It goes well with sambar rice.Else you can have it is a snack.

Mochaikkai kootukary

Ingredients:

Mochakkai-1 cup
sambar powder-1 tsp
Salt-Required
Curry leaves-Little
Red chiilies-1
Mustard Seeds-1/2 tsp
Oil-1/2 tsp
Water-1 cup


Preparation:

1.Soak the mocchakkai overnight.the next day,Squeeze out the outer skin just by a press.

2. Take a wide pan,Boil the mochaikkai for about 10 mins i 1 cup of water along with a tsp of sambar powder and salt.

3. After all the water get absorbed,Switch off the stove.

4.In another pan,Heat 1 tsp of oil.season the kootukary with mustard,curry leaves,red chillies.

5. Transfer it into a servig bowl and serve hot.

Cauliflower Pachadi

Ingredients:

Cauliflower-1/2 kg
Channa dal-1 cup
Onion-1/2 cup
Tomato-1(small)
Sambar powder-1 1/2 tsp
Salt-Required

To season:

Cumin seeds-1 tsp
Red chillies-1(Broken)
Curry leaves-Little


Preparation:

1. Cut the cauliflower into fine pieces as shown.Boil some water and wash the cauliflower in hot water.So that the raw smell goes away.Chop the onion and tomato.

2. Take a pressure cooker,add the cauliflower,channa dal,salt sambar powder,tomato,onion altogether and mix well with 1 cup of water.

3. Pressure cook for 3 whistles.After the pressure got relesed season it with mustard seeds,red chillies,curry leaves.

4. Transfer it into serving bowl.Garnish with corriondar leaves.

Mango Sweet Pachadi

Ingredients:

Mango-half ripened-1
Moong dal-1/2 cup
Onion -1/2 cup
Red chillies-3
Jaggery-1/2 cup
Water-2 cups
Mustard seeds-1 tsp
Curry leaves- Little

Preparation:

1. Chop the onion.Cut the mango into very small pieces(exclude the pulp).

2. Take a pressure cooker.Add the mango pieces,onion,moong dal,Jaggery,water.Mix well and close the lid.

3. Pressure cook for about 4 whistles.Let the pressure get released.After that mash the contents nicely.

4. Take a pan,Heat 1 tsp of oil add the mustard seeds,after popping add the curry leaves,Red chillies.Season the mango mash.The jaggaery quantity differs about your taste.You can vary according to your taste.

5. Transfer it into serving bowl and serve hot.It goes well with sambar rice.

Keerai Masiyal

Ingredients:

Spinach-1 bunch
Moong dal-1/2 cup
Small onion-1/4 cup
Red chillies-3
Garlic(crushed)-1
Cumin seeds-1 tsp
Watrer-2 cups

Preparation:

1.Chop the spinach into small pieces,and wash the spinach in set aside with water ,so that the sand get settles down.

2. Take a pressure cookeer,Add the spinach,garlic,onion,cumin seeeds,red chillies,Moong dal.

3. Pressure cook for 3 whistles.wait until the pressure get released.Add salt after cooking.If you added before it will give a bitter effect.

4. Mash the cotents nicely.Transfer it into the serving bowl.

Beans Carrot Porriyal

Ingredients:

Beans - 1/4 kg
Carrot-1
Thoor dal - 1 handful
Red chilly - 3 (broken)
Salt - Required
Mustard seeds-1 tsp
Urad dal-1 tsp
Curry leaves - Little
Cocunut-4 tsp
Oil-1 tsp
Water-2 cup(Or more required for boiling)

Preparation:

1. Cut the vegetables into small pieces.

2.Boil the vegetables in a seperate pan along with salt in 2 cups of water.Cook the toor dal in a seperate pan until it is done.Drain the vegetables and toor dal and set aside seperately.

3. Add some water and cook it well together, until the vegetables become soft.

4. Heat a tsp of oil in a pan.Splutter mustard seeds.Add curry leaves and saute for a while.

5. Add the onions and fry until it becomes transparent.In this stage add the vegetables draied and saute for a while.

6. Atlast add the toor dal and fry for a second.Make sure that there is no excess water.Then sprinkle the cocunut.

7.Switch off the stove and transfer into serving bowl.

Ladies Finger/Vendakka Mandi

Ingredients:

Ladies finger/Vendakkai-5
Mochakkai-1/2 cup
Small onion-15
Tomato-1
Garlic-10 pods
Tamarind-1/2 tsp
Green chillies-6
Salt-Required
Oil-1 1/2 tsp
Rice Water/Arisi mandi-2 cups


To season:

Mustard seeds-1 tsp
Feenal seeds-1 tsp
Curry leaves-little

Preparation:

1. Chop the onions and garlic into small pieces.cut green chillies lengthwise.cut the ladies finger 1/2 inch.

2. Heat 1 tsp of oil add ladies finger and fry until the sticky nature goes out and set aside.

3. In a pressure cooker heat 1/2 tsp of oil.Season the items given in "To Season".

4. After that add onion,garlic green chillies,tomato and saute for 2 mins until the onions become transparent.

5. Now add the ladies figer and saute for other 30 seconds.Put mochai,pour 1 1/2 cups of Arisi mandi/Rice water .Add required salt and mix well.

6. Close the lid and put the weight.Presuure cook for 2 whistles.

7.After the pressure got released,remove the weight pour the tamarind extract prepared in 1/2 cup of arisi mandi and boil for 2 mins or more for required consistency.

8. Transfer it into a serving pa and garnish with corriondar leaves.

Vazhakkai/Green Banana Poriyal

Ingredients:

Green Banana-1
Big Onion-1/4 cup
Red Chillies-2
Oil-1 tsp
Mustard seeds-1 tsp
Urad dal-1 tsp
Curry leaves-3
Cocunut grated-4 tsps
Salt-Required
Water-2 cups(or more for boiling)

Preparation:

1. Cut the green banana into a small pieces.Chop the onions into very small pieces.

2. Boil the green banana in 3 cup of boiling water and salt in a seperate pan for 3-5 mins in medium flame until it turns tender.

3.Drain the water by pouring in vegetable drainer.

4. Heat 1 tsp of oil,Add mustard,urad dal.After popping add the curry leaves,Broken red chillies.

5. After that add onions into it.Fry util oions get transparent.

6. Atlast add the drained green banana ad fry for a second.
Note:It should be taken care that there shold no water i the banana while added.

7.Put the heat off and add the cocunut and mix well.Transfer it into serving bowl and serve hot.

Onion Kosu/Vengaya Kosu

Ingredients:

Onion-5(Big)
Tomato-1
Oil-1 tsp
Water-4 cups
Salt-Required
Curry Leaves-Little
Corriondar Leaves-Little

To Grind:

Cocunut-4 tsp
Cashews-4/Pottukadalai-1 tsp/Kas kas-1/2 tsp
Red Chilliess-6
Feenal Seeds-1 tsp


Preparation:

1. Grind the items given in "For grinding" into very fine smooth paste.

2. Chop the onios and tomatoes into vey small pieces.

3. Take the pressure cooker.Heat 1 tsp of oil,add mustard seeds.After popping add the curry leaves.

4. Add the onions,Saute for 2 mins until it turns transparent.Add the tomatoes and saute for other 1 minute.

5. Pour the grinded masala.Add salt along with 4 cups of water.Mix well and close the lid,Put the weight.

6. Cook for about 4 whistles.After the pressure get released.

7. Pour it in the serving pan and serve hot by garnishing with corriondar leaves.

Capsicum Kootu/Pachadi

Ingredients:

Moong dhal-1 cup
Capsicum-2
Big onion-1
Tomato-1
Green chillies-7(cut lengthwise)
Feenal Seeds-1 tsp
Red chillie-2
Curry Leaves-little
Coriander-1/4 cup

Preparation:

1. Cut capsicum into very small pieces. chop the onion green chillies tomatoes.Peel the chilies length wise.

2. Put everything inside the cooker along with moong dhal .Add four cups of water, turmeric powder and salt .Stir everything nicely.

3. Close the cooker keep it in the stove. cook for 3 whistles in a medium flame.

4. After the pressure got released,Open and Check for the consistency of the Pachadi.

5. Heat oil in a seperate pan,add Feenal seeds.After it gets spluttered add the curry leaves and pour th pachadi for seasoning.

7. Garnish using corriondar leaves and serve hot.This goes well with dosa,idli.

Butter Panner

Butter Paneer (lovingly known as Panir Makhani) is not only a very well known dish, but is absolutely scrumptious and can have you salivating just by thinking about it. Try out this recipe in all it’s rich glory, or if you prefer a healthier version, you can use some of our fat and calorie fighting tips. Enjoy!

Ingredients:

Paneer – 14oz (approx. 1/2 kg)
Oil – 2 tsp.
Butter – 4 tbsp (50 gm)
Garlic Paste & Ginger Paste: 1.5 tsp each
Crushed Tomatoes – 1 cup
Paprika or Kashmiri Mirch – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Coriander Powder – 1 tsp
Garam Masala – 1 tsp
Salt – to taste
Heavy Whipping Cream – 1/2 cup
Water – 1 cup or to taste
Sugar (optional) – 1 tsp or to taste
Cilantro – to garnish

Method:

1. Cut panir to desired shape.
2. Heat a pan and add Oil and then Butter.
3. Once hot, add Ginger and Garlic paste & saute for 2 min.
4. Add in the Crushed Tomato.
5. Add the dry spices – Coriander Powder, Garam Masala, Paprika, Red Chili Powder and the Salt.
6. Mix and cook till oil separates.
7. Add Paneer and mix gently.
8. Pour 1 cup water and simmer for 5 mins.
9. Lower heat and add Cream.
10. Allow it to come to another boil.
11. Add Sugar and mix well.
12. Garnish with Cilantro and serve hot.

Brinjal Avial

Ingredients:

Brinjal-4
Potato-1
Tomato-1
Onion-1

For grinding:

Coconut-4 table spoons
Fennel seeds-1 teaspoon
Cashewnut-5/pottukadalai-1 table spoon/Kas kas-1/2 tsp
Red chillies-5

For seasoning:

Fennel seeds-1 teaspoon
cinamon-a small piece
Clove-2
Curry leaf-little

Preparation:

1. Grind the items given in"For grinding" to a smooth paste.

2. Cut the brinjal and potato into small pieces.Chop the onions and tomato.

3. Heat 2 tsp of oil.Add the items given in "For seasoning".After they pop out,Put the onions and tomatoes first and sauté for 2 minutes.

4. Then add the brinjal and potato pieces sauté until the raw smell goes.

5. Add 2 to 3 cups of water with a pinch of turmeric powdera and salt.

6. Close using a lid and cook until the potatoes are done.It takes about 5-8 mins.

7. Now add the grinded masala prepared and put the heat in medium ad make them boil until you get a desired consistency.If you need think or watery its upto your comfort level.

8. Switch off the stove and garnish with coriander leaves.Serve hot.It goes weell with dosa,idly,adai.

Pachadi

Ingredients:

Moong dhal-1 cup(2 handfulls)
Brinjal-4
Potato-1
Big onion-1
Tomato-1
Green chillies-7(cut lengthwise)
Tamarind-a very small piece
Mustard-1 tsp
Urad dal-1 tsp
Red chillie-2
Curry Leaves-little
Coriander-1/4 cup


Preparation:

1. Cut brinjal, potato into very small pieces. chop the onion green chillies tomatoes.Peel the chilies length wise.
2. Put everything inside the cooker along with moong dhal .Add four cups of water, turmeric powder and salt .stir everything nicely.
3. Close the cooker keep it in the stove. cook for 3 whistles in a medium flame.

4. Dissolve the tamarind in a small quantity of water and squeeze the pulpand make ready the tamarind extract.

5. Check for the consistency of the Pachadi after adding tamarind; if you find it thicker add water of required quantity.

6. Heat oil in a seperate pan,add mustard,urad dal.After it gets spluttered add the curry leaves and pour th pachadi for seasoning.

7. Garnish using corriondar leaves and serve hot.This goes well with dosa,idli,adai,idiyappam,upma.

Kosmalli

Ingredients:

Brinjal-5
small Onion-10
Tomato-1(small)
Green chillies-8(Split lengthwise)
Tamarind-1/4 tsp
Mustard seeds-1 tsp
Urad Dal-1 tsp
Curry Leaves-Little
Corriondar Leaves-1 cup
Salt-Required
Water-4 Cups

Preparation:

1. Pressure cook the brinjal as whole using enough water and salt.

2. After the pressure got released drain the water and remove the brinjal.Peel the skin and smash the brinjal by adding 1 cup of water and set aside.

3. In 4 cups of water soak the tamarind for 10 mins.squeeze the pulp and in the tamarind extract add required salt,Smashed brinjal(aldready prepared).

4. Heat 1 tsp of oil,add mustard seeds,urad dal.After it gets spluttered add the curry leaves.

5.Now add the onions,green chillies and saute for a while until the onions get transparent state.Add the tomatoes,fry for a minute until it gets smashed out.

6. Pour the brinjal smash mixed water into the pan. When the mixture starts boiling switch off the stove. It need not boil too much.

7. Before serving add the coriander leaves.

8. It goes well with dosa,idly.

Vegetable Kuruma

Vegetable Korma is a very mild yet flavorful Mughlai dish. Korma is traditionally meat or vegetables cooked with onions in a creamy yogurt sauce.

Ingredients:

Oil – 2 tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 1 tsp
Red Chili Powder – to taste
Milk – 2 cups
Yogurt – 1/2 cup
Paneer – 15 cubes
Tomato – 1 large
Carrots – 2 (approx 1 cup), cubed
Cauliflower – 2 cups, cut to bite size florets
Potatoes – 2 medium
Green Peas – 1 cup
Green Beans – 1 cup, cut to 1 inch pieces
Cilantro Leaves – 1/2 cup, finely chopped
Water – approx 2 cups


For grinding:

Bay Leaf – 1
Cinnamon Stick – 1 inch piece
Green Cardamom – 3
Whole Cloves – 7
White (or Black) Peppercorns – 1/4 tsp
Broken Cashews – 1/4 cup
Onions – 2 medium, finely chopped
Green Chilies – to taste, finely chopped
Salt – to taste
Garlic – 2 Tbsp, finely chopped
Turmeric Powder – 1/2 tsp
Ginger – 2 Tbsp, finely chopped


Preparation:

1. In 1 tsp of oil add Bay Leaf, Cinnamon Stick, Green Cardamom, Whole Cloves and Peppercorns. Roast for few seconds.

2. Add 1/4 cup Cashew pieces and roast until golden.

3. Add Onions, Turmeric Powder and a little Salt. Mix, cover and cook for 3 minutes, stirring in between.

4. In between add Cauliflower, Green Peas,green beans, Carrots, a little Salt, 2 cups water for 2 minutes in a seperate pan.Add cubed potatoes and boil along with veggies for about 2 mins(check whether the veggies are 3/4 done).place the pan aside.

5. Add Ginger, Green Chilies and Garlic to the Onions(which is cookin in the other pan aldready) and cook for 2-3 additional minutes or until golden brown. Turn off stove and allow mixture to cool.

6. Grind cooled Onion mixture into a fine paste with approx 1/4 cup water (or more if necessary).

7. Return onion paste back to pan and fry for about 2 seconds. Stir continuously. Now add in Cumin Powder, Coriander Powder and Red Chili Powder. Add 1/4 cup water to help the dry spices mix well.

8. Add cubed Paneer and mix. Add Tomatoes, stir and cook for 1-2 minutes. Add Evaporated Milk and mix.

9. Reduce heat to low and add beaten yogurt slowly while mixing. Allow mixture to come to a boil.

10. Add cooked vegetables which in the other pan. Mix well. Add additional water to get consistency. Cook for 5 minutes.

11. Garnish with cilantro leaves and serve hot.It goes well with chappathi,Parotta.

Egg Kuruma

Ingredients:

Egg-4
Onion ( big )-1(chopped)
Tomato- 1
Garlic-10 pods
Chilli powder/Sambar powder-3 tbsp
Coriander powder-1 tbsp
Turmeric powder- ½ tsp
Oil-1 tsp
Coconut- ½ cup
Coriander leaves-Little


For Seasoning:

Mustard seeds-1 tsp
Pepper-1/2 tsp
Cloves-3
Cardomon-1

Preparation:

1. Boil the Eggs in a egg boiler/In a boiling water for about 12 mins.Remove the white shell.After that cut the eggs into equal halves longtitunially.

2. Grate coconut and grind it in a mixieinto a fine paste.

3. Cut onion, tomato and garlic finely.

4. Mix coconut, turmeric powder, chilli powder/Sambar powder, coriander powder,salt in 3 cups of water and set aside.

5. Heat oil in a frying pan.Season the items given in for seasoning.Add onion, garlic and fryfor a minute.After the onions get transparent add the tomatoes and fry until it get smashed out.

6. Add coconut mix and let the contents boil for about 10 mins.

7. Slightly add the eggs one by one carefully .After that remove from the stove.
Sprinkle coriander and serve hot.

Pudallangai/Snake Gourd Kuruma

The snake gourd (chichinda), also known as Chinese cucumber, occupies an important place among vegetables in India.It is more nutritious.It creates a cooling effect and it is the best tonic for heart.This recipie is the most healthy one as it has dal,snakegourd with little spice and tastes diffrent and good too.

valueIngredients:


Snake gourd/Pudallagai-1/2 kg
Moong dal-1/2 cup
Small Onion-10
Tomato-1(small)
Turmeric Powder-1/4 tsp
Salt-Required
Water-Requires

To grind:

Cocunut-3 tsp
Feenal Seeds-1 tsp
Pottukadallai-1 tsp
Green chillies-4

To season:
Mustard Seeds-1 tsp
Urad dal-1 tsp
Curry leaves-little


Preparation:

1. Chop Snake Gourd in to pieces.chop the oions and tomato too.

2. Cook Moong dhal,snake gourd,onio,tomato with 4 cups of water,salt required in a pressure cooker vessel for 1 whistle.Keep aside to let the pressure release.

3. Fry the items given in “To Grind” Section for 2 minutes.
Note:Add coconut once before you switch the stove.dont over fry it,as oil squeeses out if you does that.

4. Grind this into fine paste.

5. In a seperate pan,In 1 tsp of oil season the items given in "To Season".

6.Now add the aldready cooked dal,sakegourd in the pressure cooker along with 1 cup of water(if the mixture in the cooker is thick add water,else dont).

7. Leaave it in boiling stage until bubbles out.then add the grinded mixture to it.

8. Let them boil for a minute.switch off the fire by garnishing with little bit corriondar leaves and serve hot.

Vendakkai/Okra moar kulzhambu

Moar Kuzhambu is a popular south Indian dish which is served in most of the wedding occassions.It is well suited in summer time.As youghurt is basically a heat reducing item it is a healthy dish for all time.It is extremely luscious and is relishing when served along with plain hot rice.

Ingredients:

To grind:\

chana dhal-1 tsp
toor dhal-1 tsp
Salt-Required
Green chillies-4(small)
Ginger- a small piece
Cashewnuts-2 nos.
Raw rice-1 tsp
cumin-1 tsp
Coconut-2 tsp

For Seasoning:

mustard seeds-1/2tsp
Cumin-1/2 tsp
Dry chillies-2
Curry leaves
oil-2tsp

Preparation:


1. Soak the items given to grind(given above)in water for 30 minutes and grind it finely into a smooth paste.

2. Beat the curd well with 3 cups of water and a pinch of turmeric powder.

3. In a kadai fry the okra until it slightly turns slightly brown,now add the grinded mixture to it and add salt.

4. Boil the mixture until the bubbles comes out.

5. Now add the beated curd.Once you have added switch off the stove and transfer into the serving pan.

6. In a seperate pan,add 1 tsp of oil.In that seaso the items given above and pour immedietly on the top of the kulzhambu.
Note:Dont stir it before seving.once you serve stir and use.This provides richness to the kulzhambu

7. Serve it with a pickle and a spicy vegetable curry.

Parruppu Urudai Kulzhambu/Dal Balls Kulzhambu

Ingredients:

For Making the Balls:

Channa dal– 1 cup
Toor dal– a handful
Small Onion – 10
Fennel seeds – 1/2 tsp
Green chilly – 1
Curry leaves – few
Garlic – 1 crushed
Coconut – 2 tbsp
salt

For Gravy:

Shallot onions – 10
Tomato – 2
Fennel seeds / sombu- 1 tsp
Fenu greek / vendayam- 1 tsp
Sambar powder-3 tsp
Tamarind – 1/4 tsp
Coconut – 3 tbsp

Preparation:

For making the dal balls:

1. Soak the dals in water for one hour and grind (drain all the excess water completely) coarsley along with fennel and green chilly.

2. combine onion,garlic,salt,curry leaves,and cocunut together and make small balls(Lemon size)

Note: Dont add water while grinding. It should be dry. If you feel it is little watery , after grinding fry it in a tawa for few minutes so the water will be evaporate.


For the Kulzhambu:


1. Slice the onions and tomato.Heat 2tbsp of oil and saute the onions until transparent and add the tomatoes.

2. Once the tomatoes are mashed well add fennel fenugreek , turmeric, sambar powder and fry the masala until oil seperates from it. Now add the tamarind extract ,Cook until the onion is done.

3. Now drop the dal balls one by one and close it with a lid and cook for few minutes. Don’t stir the kulambu after you add the balls otherwise the balls will break. You can either steam the balls in idly steamer and add to the kulambu. But I prefer adding it directly to the gravy.(The kulambu must be little watery before you add the balls ) Cover it with a lid and cook until the balls are cooked well.

4. Finally add salt and garnish with chopped cilantro.

5. Grind coconut into a smooth paste and add it to the gravy(Optional).


Note : If you have more balls add it in batches into the gravy. Use a big tawa that will be easy to add the balls. If using coconut remove the balls out from the gravy and add the ground coconut. Cook it for few minutes and then add the balls and cook another few minutes. Adding coconut will enhance the taste of the kulambu.

Puli Kulzhambu

Ingredients:

Ladies finger/brinjal/onion,garlic/drumstick- 1/3kg /5no’s /1cup /3 no’s
Onion-10
Garlic-10
Sambar powder-2 teaspoon(according to taste,it may vary)
Tamrind –small lemon size
Turmeric powder-1/2 teaspoon
Salt-as per taste

For Seasoning:

Mustard seeds-1 teaspoon
Fenugreek seeds-1/2 tsp
Oil-1 tsp
Curry Leaves-Little


Preparation:

1. Cut the vegetables(Ladies finger,Onion,Garlic,Tomato).You can add some other vegetables instead of ladies finger such like Drumstick,karruppu kondai kadalai,Brinjal.You can also prepare simply without vegetables,just only using small onion and garlic.

2. In 1tsp of oil,add 1 tsp of mustard seeds,1/2 tsp of fenugreek seeds,curry leaves(given in for seasoning).

3. Sauté the ladies finger,onion,garlic,tomato(add one by one).

4. Tamarind water is main ingredient used in this recipie.To it add a pich of turmeric powder,sambar powder and salt.

5. Pour the mixed water prepared to the vegetables sauted.Put in the medium fire for 10 mins.

6. Check the vegetables is cooked and also the gravy has become thick.

Sambar

The origins of this dish is uncertain though legends has it that it originated in the kitchen of Thanjavur Marathas ruler Shahuji, during the 18th century. It is believed that Shahji had a liking for a dish called amti which had kokum as one of its main ingredients. In one particular season, the kokum which was imported from the Maratha homeland ran out of supply and someone suggested to him that the locals used tamarind pulp for sourness. Shahji experimented the dish with the tuvar dal, vegetables, spices and the tamarind pulp served his coterie and his cousin, Sambhaji who was visiting him. The court liked the dish and named it sambhar after the guest of the day, Sambhaji .

Ingredients:

Toor dal-1 cup
Vegetables( Drumstick,Green Pepper,Eggplant,Okra)-100 gms
Small Onion-10
Small Tomato-1
Sambar powder-2 tsp
Tamarind-little smaller than goosbery size
Turmeric-1/4 tsp
Green chillies-2(Slitted lengthwise)
Salt-Required

For Seasoning:

Mustard seeds-1 tsp
Fenugreek seeds-1/2 tsp
Cumin seeds-1/2 tsp
Red chillies-2
Curry leaves-little
Hing-A pinch

Procedure:

1. Wash and cut the vegetable,Onion,Tomato.Soak the turmeric in 1/4 cup of water for about 10 mins.Squeeze the pulp and make ready the turmeric water.If turmeric paste is added this step you ca skip it out.

2. Boil water and pressure cook the dal with turmeric for 1 whistle.

3. Separate the cooked dal and water, and keep them aside.

4.Add 1/2 tsp of oil,In that add onion,Tomato,vegetable and fry for 2 seconds.Now add Tuvar dall water which was seperated aldready.
Note: Check the status frequently,Else it would get smashed out.

5. After the veggies are Half-cooked,add sambar powder and salt.

6. Now add the cooked thuvar dal and simmer for a 10 minutes.Remove the pan from heat and place another pan.

7. Heat some oil in that pan,Season the items give in season and keep frying for a few minutes.

8.Now add the turmeric water prepared aldready.After it reached boiling add the sambar and mix well.Check for taste.

9. Sprinkle coriander on top and Serve hot.

Shrimp Rice

Ingredients:

Rice-1 cup
Shrimp-1 cup
Onion-1
Green chillies-3
Garlic -2
Tomato Paste-1/2 cup
Vinegar-1/2 tsp
Salt-Required
Oil-1 tsp
Water-2 1/2 cups


Procedure:

1. In wide non stick pan,In 1 tsp of oil,add oions,green chillies and minced garlic.Fry until tender but still crispy.

2. Gradually add water, tomato paste, cider vinegar and dash of pepper.

3. Bring to a boil, reduce heat cover and simmer cook for 3-4 minutes.

4. Add in the aldready cooked rice, cover and cook for 15 minutes in medium fire.

5. Add the fresh prawns and cook additional 3-5 minutes or until prawns are cooked through and rice is fluffy.

6. Serve dish hot.

Indian rice puddig/Thaengai pal kanji

Rice pudding is a dish made from rice mixed with water or milk and sometimes other ingredients. Different variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener.Here is a indian rice pudding.

Ingredients:

Rice-1 cup
Fenugreek seeds-1 tsp
Cocunut milk-1 cup
Water-2 1/2 cups
Salt-Required

Preparation:

1. In a pressure cooker add rice,water,fenugreek seeds,salt.

2. Mix well,close the lid and put weight.

3. Pressure cook for 3 whistles.

4. keep aside util the steam got released.open the lid and immedietly add cocunut milk.

5. Mix well and serve hot.this dish wont be good when it becomes cold.so try to serve hot.

6.It goes well with paruppu thuvayal/dal chutney.

American rice pudding

Rice pudding is a dish made from rice mixed with water or milk and sometimes other ingredients. Different variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener.The rice puddig varies differ according to the area.Here i have given an american dish.

Ingredients:

Rice-1 cup
Eggs-2
Granulated Sugar-1/2 tsp
Raisins-3 tsp
Milk-2 cups
Grated Orange Peel-1/2 tsp
Cashewnuts-1/2 tsp
Cinnamon-1 inch
Salt

Preparation:

1. Take a wide pan,boil rice and water together, stirring a few times. Reduce heat to a low simmer, cover and cook 14 minutes. All water should get absorb.

2. Preheat oven to 425 degrees.

3. In a small mixing bowl beat eggs and pour into a baking dish, stir in sugar, raisins, non-fat milk, grated orange peel, salt and cooked rice.

4. Spread cashewnuts over the top of dish.

5. Bake uncover stirring occasionally for 50-60 minutes.

6. This dish is great served hot or cold.

Sambar Sadham

Ingredients:

Rice - 1 cup
Toor dal - 3/4 to 1 cup
Drumstick-5 pieces(2 inches each)
Carrot-1(cut into small cubes)
Peas-1/4 cup
Small onions-15(pealed)
Tomato-1
Tamarind - a goosbery -sized ball
Green chillies - 2
Sambar powder - 1.5 to 2 tbsp
Turmeric powder - a pinch
Corriondar leaves-3 tsp
Cashewnuts-5(Broke and Browned)

For seasoning:

Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal-1 tsp
Asafoedita- 1/4tsp
Curry leaves - a few


Preparation:

1. pressure cook toor dal seperately for 1 whistle.Aafter the pressure got released drain the water

2. Add 1 cup warm water to the tamarind and extract juice.

3. Heat oil in the pressure cooker pan and add the seasoning items given.After poppig add the green chillies, turmeric and sambar powder and mix well.

4. Add onion,tomatoes and fry until onion turns brown. To this add the tamarind juice taken in 1 cup.

To cook the rice I use every day, the ratio of rice:water is 1:2. Since I have used 1.5 cups rice here, I need 3 cups water in total. Tamarind juice is in 1 cup water so I added approximately 2 more cups of water to the cooker. Its fine if its slightly more than that.

4. Cook for 3 whistles. If you like your sambar sadam a bit mushy, then cook for 4 whistles and make sure you add slightly more water than specified above.

5. Wait till pressure leaves and serve hot with vadaam / chips / appalam and raita / curd.

Vegetable pulav

Pulao also called polao, pilau, pilav, pilaff, plov or pulao in their adopted languages is a dish in which a grain, such as rice or cracked wheat, is browned in oil, and then cooked in a seasoned broth. In some cases, the rice may also attain its brown color by being stirred with bits of burned onion, as well as a large mix of spices.

Igredients:

Rice-1 cup
Onions-2(Cut lengthwise)
Tomatoes-1 medium sized(chopped)
Green chillies-4(slit lengthwise)
Peas-1 cup
Beans-4
Carrot-1
Cauliflower-100 gms
Ginger garlic paste-1/4 tsp
Butter or ghee/Oil-2 tsp
salt-Required

For flavours:

Cinnomon-1 inch
Clove-2 to 3
Bay leaf-1
Cardomom-2

Coconut milk:

Cocuut-1 cup
Water-2 cups
Mint leaves- 5 to 6
Grind the given items above for a minute.Then using a decotion seive squeese the milk out by pressing.For 1 cup of rice you need 2 cps of cocout milk.so if 2 cups is not came out after squeesing add excess water and make upto 2 cups(1:2 ratio of rice:water)

Preparation:

1. Heat 2 tsp of oil/butter in cooker.Add the flavouring items given.Fry for few second.

2. Now, add onions and fry on medium heat for 3 minutes till the onions are transparent (not brown).

3. Add the rice and fry for a minute until it turns light brown.

4. Add Green chillies,tomatoes,vegetables (cut peas,beans,cauliflower,carrot),salt and Mix well.

5. Pour the cocunut milk prepared.Bring to boil on high heat. Reduce heat to medium and cook covered for 3 whistles.

6. you may think that is 2 cups of water content is required for doig pulav.yes!that is enough because aldready the vegetables in nature cotains water.so,water is required only for the boilig of rice.

7. In a seperate pan deep fry the chopped onions,cashews and keep aside.

8. Dont take the cooker weight immedietly.let them sit and boil in steam.after the steam is released,garish with aldready fried cashewnuts,onion,corriondar.

9. Serve hot.It goes well with raitha.

Groundnut Rice

Ingredients:

Rice - 1 cup
Ground nuts - 1 1/2 tsp (Roasted)
Cashewnuts - 1 tsp
Ghee - 1 1/2 tsp
Oil - 2 tsp
Salt -Required

For seasoning :

Mustard seeds -1/2 tsp
Black gram dhal - 1 tsp
Bengal gram dhal - I tsp
Red chillies - few
Curry leaves - few

Preparation:

1. Cook the rice along with required salt and allow it to cool by placing it in a plate.

2. Heat 2 tsp of oil and do the seasonings till golden brown(given in for seasoning).

3. Roast the groundnuts and grind it in the mixer.

4. Add the groundnut powder and fry for a minute.Add to rice and mix well.

5. Heat ghee separately and fry cashewnuts. spread over rice and serve hot.

Lemon Rice

Lemon Rice is a delicious South Indian dish you can easily put together when in a hurry. You can also make it with leftover rice. Serve Lemon Rice with a Raita and Poppadums for a simple yet tasty meal.

Ingredients:

Rice (or leftover rice)-1 cup
Lemon-2
Ginger-1 inch(grated)
Turmeric powder-1 tsp
Salt-Required
Corriondar leaves-few
Oil-2 tsp

For Seasoning:

Mustard seeds-1 tsp
Urad dal-1 tsp
Chana dal-1 tsp
Red chillies-2-3
Asafoedita-a pinch
Curry leaves-few

Preparation:

1. Heat the oil in a pan and season the items given. After splittering add ginger paste. Fry for a minute and add the turmeric powder and swich off the stove immedietly.

2. Add the lemon juice ,salt and mix well.

3. Cook the rice seperately.Spread it over a plate and make it cool.

4. Mix the rice with the above mixture along with 1tsp of oil.

5. Make sure you make it slightly more sour than you need it because when you let it sit for an hour or two, the rice will absorb the flavours.

6. Serve hot by garnishig corriondar leaves.

Puliyogare/Tamarind Rice

Puliyogare is a South Indian rice preparation usually eaten as a snack. Puli means sour taste and Ogara means rice in Halegannada, thus Puliyogare translates as sour tasting rice. Puliyogare is also known as Huli anna or Tamarind Rice in some parts of Karnataka.

Ingredients :

Rice-1 Cup
Water-2 Cups
Tamarind-1 big Lemon size ball.
Coriander powder -1/4 Cup
Red chillies-15
Raw Peanuts -1/2 Cup
Salt-Required


For seasoning:

Mustard Seeds-2 tsp
Channa dal-1 tsp
Urad dal-1 tsp
Curry leaves-few
Hing-2 tsp
Oil -3 tsp

Preparation:

For the Gravy:

1. Soak Tamarind in 2 cups of water for 15 mins. & extract the juice.Heat a pan,In 2 Tbsp of oil do the seasoning.

2. Pour the extract & let it boil till it leaves the raw smell.

3. Add the corriondar powder, along with salt & mix .Cook till reaches the semi liquid consistency.Cool & set aside.

Mixing:

1. Cook the rice with water & cool.

2. Add enough gravy & mix gently with 1 tbsp of Oil.
Note:Add the gravy little by little ad mix cotiniously.stop adding if enough mixture is added.

3. Preserve the gravy in the fridge , use as & when necessary.

Meat Biriyani

Ingredients:

Meat (chicken/lamb)-1/2 kg
Rice-1 cup
Green chilies-2(cut lenthwise)
Onions-1(cut lengthwise)
Tomatoes-1 (cut lenthwise)
Butter/Oil-2 tsp
Salt-1/4 tsp
Water-4-5 cups

To Season:

Mustard seeds-1 tsp
Cumin seeds-1 tsp
Cardamom-2
Cloves-2
Cinnamon -1 inch
Mint leaves-Few
Curry leaves-Few

To Marinate:

Ginger garlic paste-1 tsp
Turmeric-1/2 tsp
Pepper-1/2 tsp
Chilli powder-1tsp
Salt-1 tsp
Corriodar powder-1 tsp
Yougurt-2 tsp


Preparation:

1. Place the chicken in a bowl and do marinate by the items given in to marinate.

2. The most important thing in doing biriyani is cooking of rice.Soak the rice for about 30 minutes.In this way the rice will get expanded and cooked properly.
Note:If soaking is not done the biriyani will not come to the expectation.

3. Boil the water in the pan.Add 1 tsp of oil and required salt.Drain the water from the soaked rice and add to the boiling water.

4. Care should be taken that rice should not be cooked fully in this stage.it should be half done.Because Rice is going to sit zt the top layer while doing biriyani.

5. When the rice starts boiling check the rice by taking a single grain.when it is half done, drain the water.Take the rice ,keep aside.

6. Take a pan with a tight lid.if the lid is not tight,doesnt matter,spraed a kitchen cloth between lid and pan.

7. In 1 tsp of oil season the items given in for seasoning.when it starts spluttering add onion,green chillies,tomotoes.Fry until it turns brown.

8. Now place the marinated chicken/lamb as such.Dont saute or do anything,Keep it as such.Using a spatula/laddle just level it up.It doesnt matter how much the meat is,but make sure that it should leveled.

9. The biriyani is made of layers.Now the bottom layer is ready.And now the rice is placed at the top layer and leveled.

10. If needed saffron(1 tsp) ca be added to add richness.Cover using the lid.If the lid is not tight,cover it using a clean kitchen cloth.

11. This biryani is mainly prepared using steam.so care should be taken while covering the pan.As the chicken in nature contains water content,it oozes out while steaming and that is enough for preparig the biryani.So there is no neccesity of adding water in excess.

12. The heat should be maintained as follows:
In High Flame -For abt 5 mins.
In Medium Flame -For abt 15 mins.
In Low Flame -For abt 10 mins.
On the whole it takes 30 mins.

13. Now open the lid ,Garnish using corriondar leaves ad serve hot.It goes well with Raita /kuruma.

Masala Rice

Ingredients:

Rice-1 cup
Small onions-1/4 cup
Garlic-8 pod
Tomatoes -2
Oil - 2 table spoons
Cashewnuts -7 to 8
Clove-2
Cinnamon-1 piece
Salt-Required

To Grind:

Red chillies - 8
Tamarind- Goosbery sized
Asafoetida-pinch
Curry leaves-1/4 cup
Garlic-4 pods

Preparation:

1. Cook rice and spread it over a plate to cool.

2. Heat oil and fry cinnamon and cloves, add garlic, onions and then tomatoes. Fry till tomatoes are mashed.

3. Add grided masala and fry in a medium heat till the raw smell goes.

4. Add rice, salt and mix well.Garnish with fried cashewnuts and serve hot.It goes well with raitha.

Cocunut rice

Coconut rice is a dish prepared by cooking white rice in coconut milk or coconut flakes. As both the coconut and the rice-plant are indigenous in places all-around the world, coconut rice too is found in many cultures throughout the world.In India, coconut rice (Tamil:தேங்காய் சாதம்) is famous in the southern regions.

Ingredients:

Rice-1 cup
Grated coconut -2 cup
Mustard seeds -1 tsp
Bengal gram -1 tsp
Asafoetida -a pinch
Green chilli-4(chopped)
Red chilli -2
Butter/Ghee-2 tsp
Curry leaves-little
Salt-1/2 tsp
Fried cashewnuts-to garnish.

Preparation:

1. Cook the rice seperately and make it cool by spreading in a wide plate.

2. Heat butter / ghee on medium level in a large heavy-bottomed vessel.

3. Add the mustard seeds and whe it starts popping add the grams, red chilli bits, asafoetida and fry for a few seconds till the grams turn light brown.

4. Add the chopped green chilli, curry leaves and the grated coconut. Saute for about minutes till the coconut is light brown in color.

5. Add the rice and salt to the coconut mixture and mix well. Keep on low heat for 2 minute(s) or till the rice is flavored with the coconut mixture. Garnish with fried cashewnut bits.

Thai cocunut rice

Coconut rice is a dish prepared by cooking white rice in coconut milk or coconut flakes. As both the coconut and the rice-plant are indigenous in places all-around the world, coconut rice too is found in many cultures throughout the world.

Ingredients:

Rice-1 cup
Onio-1/2(chopped)
Coconut milk-1 cup
Water-1 cup
Coconut-2 tsp
Salt-1/2 tsp
Oil-1 1/2 tsp
Mustard seeds-1 tsp
Toasted coconut for garnish-1 tsp
Sugar-A pinch(optional)

Preparation:

1. Take a wide deep sidded pan with lid.Rub 1/2 tsp of oil over the sides.

2. In 1 tsp of oil season the mustard,add the onions and rice ad fry for 2 minutes.Now add the coconut milk, water, shredded coconut, and salt( sugar, if using) in the pan and set over medium heat.

3. Stir until cocunut milk comes to a gentle boil.
Note:stirring will keep the rice from sticking to the bottom of the pot and burning.

4. Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low.

5. Cover tightly with a lid and let simmer about 15 minutes, or until most of the liquid has been absorbed by the rice.
Note:Meanwhile check, pull rice aside with a spoon to see down to the bottom of the pan.

6. When the liquid is gone, turn off the heat, but leave the covered pan on the burner to steam another 5-10 minutes, or until you're ready to eat.

7. When ready to serve, remove the lid and fluff rice with a chopstick. Taste-test the rice for salt, adding a little more if needed.

8. Serve by sprinkling of toasted coconut.It goes well with

Egg fried rice

Fried rice is a popular component of the Asian cuisine, especially the Chinese food and the Indian food. It is made from rice stir fried in a wok with other ingredients such as eggs, vegetables and some kinds of meat. It is sometimes served as the penultimate dish in Chinese banquets (just before dessert).Fried rice is made from cold rice that has already been cooked by boiling.

Ingredients:

Rice-1 cup
Egg-3 to 4
Big onion-1(chopped)
Green chillies-3(chopped)
Sauce-2 tsp/Any non-veg curry powder-2 tsp
Chilli powder-3/4 tsp
Pepper powder-1 tsp
Salt-Required
Oil-2 tsp
Corriodar leaves-little


For seasoning:

Mustard-1 tsp
Urad dal-1 tsp
Curry leaves-little
Cinomon-1 inch
Clove-2
Brinji leaf-one piece



Preparation:



1. Cook the rice seperatly by adding required salt.spread it over a plate and make it cool.



2. Take a wide pan,In 2 tsp of oil/Butter season the items given for seasoning.



3. After popping;add the onion,green chillies.fry for a second.



4. Poke the eggs ,add chilli powder,curry powder(optional for sauce).



5. Stir continiously until the eggs are half cooked.

6. Add the cooked rice along and mix well.Sprinkle 1 tsp of pepper.2 tsp of corriondar and mix gently.Serve hot.

7. It goes well with vegetable kuruma.

Tomato rice

Generally Tomato Rice differs according to their region. This tomato rice is traditional south Indian style. Simple ingredients make this recipe more tasteful. This south Indian style tomato rice avoids so many masalas. So here is a perfect south Indian style tomato rice is ready to eat.

Ingredients:

Rice-1 cup
Tomatoes-6
Big onion-3/4(cut lengthwise)
Green chillies-2(chopped)
Red chillies-4
Cashewnut-4
Chana dal-1 tsp
Urad dal-1 tsp
Mustard seeds-1 tsp
Cumin seeds-1 tsp
Ginger-1 piece
Salt-Required
Butter-3 tsp
Currry leaves-little
Clove,Cinnomon,Briji leaf-A piece of each.

Preparation:

1. Cook the rice seperately along with the salt required and spread over the plate to make it cool.

2. Take a wide pan ,in 3 tsp of butter season the mustard,cumin.After the cumin seeds got spluttered add the chana dal.

3. After the browning of chana dal,add the urad dal,curry leaves,clove,cinnomon,brinji leave.

4. Add red chillies ,green chillies,ginger and cashewnut.

5. Add onion and fry till it turns brown .Add the tomatoes ,Cook and smash it.

6. Keep stirring until all the water get evaporated.

7. Now mix the rice and stir well ad the tomato rice is ready.

8. Garnish with corriondar leaves and serve hot.

9. It goes well with raitha or sambar.

Vegetable Biriyani

Biryani, biriani, or beriani is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā which means "fried" or "roasted".Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries.

Ingredients:

Rice-1 cup
Carrot-1
Cauliflower-a few pieces
Beans-10
Peas-a handful
Big onion-1(cut lengthwise)
Coriander leaves-little
Cocunut milk-2 cups(2 times of the measurement of rice)
Note: Scrap ½ portion of a coconut and take that milk (Those are using instant coconut milk can take 1cup of it and dilute with 2 cups of water)
Salt-required

To grind:

Green chillies-3
Red chillies-3
Fennel seeds-1 teaspoon
Cinamon, clove, yelachi-1piece each
Ginger-a small piece
Garlic-4 pods

To season:

Cinamon-2 pieces
Clove-2
Elachi-2
Birinji leaf-1
Fennel seeds-1 teaspoon
Mint leaves-little

Procedure:

1. Wash the rice and soak for 5 minutes. Drain the water nicely.

2. Now keep the cooker in the stove. Pour 3 to 4 tablespoons of oil Season the items mentioned in ‘To season’.

3. Add the onion and the cut vegetables and sauté nicely (Too much of vegetables will spoil the taste).

4. Sauté the grinded masala also.

5. Then add 2 1/2 cups of coconut milk. When the milk boils add the rice and required salt and mix everything well.

6. Close the cooker and cook for 2-3 whistles after putting weight in low fire.

7. Switch of the stove and don’t open the cooker till the pressure goes.

8. After the pressure goes open the cooker and mix everything nicely

9. Garnish with coriander leaves while serving.

10. It goes well with raitha and any kuruma.

Paratha/Parotta

A paratha is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked flour.The paratha was first conceived in the ancient Punjab region, but soon became popular all over India (and even current Pakistan), including southern India. The southern Indian states have their own versions of the ubiquitous paratha, the most popular being the Kerala porotta.

Ingredients:

Whole-wheat flour-2 cup
Oil-1 tsp
Ghee-2 tsp
Ice water
Salt-Required

Preparation:

1.Make dough out of 2 cup of whole-wheat flour ,1 tsp of oil,salt,ice water.

2. Make dough 30 minutes before and cover it with moist muslin cloth.

3. Take a Ping-Pong ball size lump of dough. Now roll it into a circle of appox. 5 to 6 " diameter using dry flour.

4. Heat the ghee so that it turns to liquid.

5. Now spread the ghee properly over entire surface

6.Using a knife make a 2" cut lengthways and fold it inwards .

7. Spread Oil on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha.

8.Spread Oil on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha.

9.Cook on a pre-heated dosa tawa.

10.Turn the paratha and pour half tablespoon oil or butter.

11.Spread it on the paratha and shallow fry over low heat.

12.Turn it and again pour oil or butter on the other side. Cook the lachha parata on a low heat till golden brown.

Kothu parotta/Minced paratha

Kothu Parotta is a delicacy popular in the South Indian state of Tamil Nadu. Other variants of Kothu Parotta are Muttai Kothu Parotta, Chilli Parotta,meat kothu parotta.Kotthu Muttai Parotta is a very famous road side food available only in small road side food shops and may also be available in restaurants, but are usually considered better in street food shops.Here i have tried using egg.


Ingredients:

Parotta- 5
Eggs- 4
Onion- 1(medium,sliced)
Ginger garlic paste- 1/2 tsp
Turmeric powder- 1/4 tsp
Green chillies- 4(chopped)
Tomato- 1(medium,chopped)
Non-veg powder(any)- 2 tsp
Chilli powder- 3/4 tsp
Salt-equired
Pepper- 1/4 tsp
Corriandar leaves-little

For Seasoning:

Mustard seeds-1 tsp
Urud dal-1 tsp
Cinnomon-a small piece
Brinji leaf-1
Curry leaves-little

Preparation:

1. Heat the tawa and cook the parotta(i have aldready given).

2. Cool and tear into very fine small pieces.

3. Season the items given for seasoning.

4. Fry the onion,gree chillies,ginger.When the onion turns brown ,add tomatoes and ginger garlic paste.

5. Cook until the raw smell goes and move this to the side of the kadai.crack and pour the eggs in kadai.

6.When it is half done,add the chilli powder,curry powder,salt and mix well.
Note:Dont stop mixig util the egg is cooked.

7. Now add the paratha and using two spatula mince the parottas until done.

8. Add the coriondar leaves ad pepper and serve hot.

9.It goes well with Nonveg kulzambu or Raita.

Bhoondhi

Boondi or boondhi is a fried Indian snack made from chickpea flour. A savory version of Boondi called Khara is also made. Khara boondi is eaten by itself or is added to Indian-mixture.Plain boondi is eaten along with payasam in South India or is used to prepare Laddu.

Ingredients:

Gram flour-1 cup
Cashewnut-4(broken pieces)
Ghee/Oil-Reqired for frying
Salt-Required
Water-1/4 cup

Preparation:

1.The first main thing you need is laddle with holes.

2.Add reqired salt and water to a cup of gram flour and make it as like an idly batter.

3.In a wide pan add required oil(may be 3 cups).put the fire to medium,when the oil gets heated hold the laddle just 5 inches above the oil.

4.Pour 3-4 tsp of batter on to the hole laddle.just give a shake to the laddle.

5.A small pearl like balls will fall on the oil.Now take the laddle out and fry
them to a little crispy texure.

Vegetable rava upma

Ingredients:

Semolina (sooji, rava)-2 cups
Carrot-1
Beans-1/4 cup
Cauliflower-1/2 cup
Capsicum-1
Green peas-1/4 cup
Onion-1
Ginger-1 inch
Green chillies-4
Oil-3
Mustard seeds-1/2 tsp
Red chillies whole-4
Urad dal-1 tsp
Curry leaves-little
Asafoetida-1/4 tsp
Salt-To taste

Preparation:

1.Roast the rava in a dry kadai without the color changing, remove and cool.

2.Wash, peel and cut the vegetables to small pieces of equal size.

3.Chop onion,green chillies and ginger into very fine. Boil water, add little salt and cook carrot, beans and cauliflower for 10 minutes, drain and reserve.

4.Heat oil, season with mustard seeds, red chillies, urad dal and curry leaves. Add the green chillies and stir.

5.Add the onion, ginger and fora while until it turns brown. Add the capsicum and green peas and saute for about 5 minutes. Add the cooked vegetables, sprinkle asafoetida and salt to taste.

6.Pour 4 cups water and bring to boil.

7.When the water starts boiling,sprinkle the rava in a flow, stirring continuously to prevent lumps from forming.

8.Cook for a few more minutes stirring all the while.cook until all the water is done and serve hot.

Vellai Paniyaram

Vellai paniyaram will have its place in all the chettiar functions big or small.There should be much care while preparing this dish.from choosig the rice to addig of water.dot be scared of the above said.practice makes the man perfect.go on practice today.

Ingredients:

Raw rice-1 cup (pacharise is the best choice)
Urudh dhal -little less than 1/4 cup.
Note:Take rice to the rim level of cup and cover urad dal to the the heap of the measurig cup.

Preparation:

1. Soak both rice and dhal for atleast one hour. Grind to a fine paste along with salt.

2. Soak both rice and dhal for atleast one hour. Grind to a fine paste along with salt.

3. Heat oil in a flat bottomed pan and when it is hot (do not overheat), take a big ladle of batter and pour on the hot oil(pour it slowly). Then take the hot oil in the pan and pour over the frying paniyaram (like making of poori). Keep the stove in medium heat. Fry both the sides for one or two minutes. Do not over fry.

4. Allow the paniyaram to cool and now break the paniyaram and see that it is cooked inside also.Sometimes the paniyaram will rise like a ball, and then the problem will be either the oil is too hot or your batter is too thick. If you feel it is too thick pour little milk to make it watery.

5.Sometimes you may feel that the paniyaram drinks oil then the mistake is that u have added too much urudh dhal or your urud dhal is very good in quality. In that case you can add little idly batter, or rice flour.

6. It goes well with tomato chutney or kara chutney.

kuzhi paniyaram (salt and sweet)

If u heard Kuzhi paniyaram, the cuisine thats comes immediately to our mind is Chettinad.This kuzhi paniyaram can be both salty n sweet.kids will like the sweet version, as they resembles like mini idlies and prefect for breakfast.kuzhi paniyarams are always favorite for everyone.It is known by various names in Southern India: paddu, appe, guliappa, gulittu, gundponglu, gunta pangana, gunta pongadalu.

SALT PANIYARAM/MASALA PANIYARAM

Ingredients:

For Paniyaram Batter:
Idli rice-1 cup
Raw rice-1 cup
Urad dal-1/2 cup
Fenugreek seeds-1 tsp

For Masala:(salt paniyaram)
Onion (chopped)-1
Green chillies( chopped)-1
Tomato (chopped)-1/2
Grated coconut-2 tsp
Turmeric powder-1/4 tsp
Curry leaves (chopped)-little
Mustard seeds + Urad dal-1/2 tsp
Dry red chillies-2
Asafoetida powder-1/4 tsp

Preparation:

1. Soak rice and urad dal with fenugreek seed separately for 4 hours, grind them finely with enough salt.let them stand for fermentation for overnight.

2. Heat the oil in a kadai.Add the mustard seeds ,urad dal, dry red chillies, asafoetida powder.While spluttering add the chopped onion, chopped tomatoes, grated coconut, turmeric powder and curry leaves and stir them for a while,add this to kuzhipaniyaram's batter.mix everything well.

3.Heat the kuzhi paniyaram pan in medium heat, pour few drops of oil and pour a ladle of the batter, put the flame in simmer and cook slowly, turn on both sides until they get well cooked.Dont cook in high flame.

SWEET PANIYARAM:

Ingredients:

Idli rice-1 cup
Raw rice-1 cup
Urad dal-1/2 cup
Fenugreek seeds-1 tsp
Ghee-2 tsp
Oil-required
Salt-1 tsp
Brown sugar-200 grams

Preparation:

1. Prepare the batter same as that of salt paniyaram(same procedure). Leave the mixture overnight.

2. The next day morning, put the blended brown sugar with 4 tbsp water into a pan and stir under heat till it dilutes and pour it into the mixture after filtering.
3. Take the paniyaram pan and pour oil and ghee mixture and pour mixture and continuously turn the paniyaram till it turns light brown

Idiyappam/String Hoppers

Idiyappam String hoppers is a culinary specialty in Kerala and Tamilnadu. It is also popular in certain areas of Sri Lanka. It is also called noolappam or noolputtu from the Tamil word for string, nool, but is most commonly known as idiyappam or string hoppers. It is made of rice flour or wheat flour, salt and water. It is generally served as the main course at breakfast or dinner.Using wheat flour in preparation gives it a brownish hue.

Ingredients:

Rice flour
Boiled water
Salt

Preparation:

The toughest part in making Idiyappam is getting the flour ready. There are many ways in which we can make the flour. Here I will tell somewhat an easy way of making the flour at home with our mixie.


1. Soke 2 cups of raw rice for 4 hours .Drain the water. Spread it on a paper and let it dry for half an hour. Then put it in the mixie and grind it to a smooth powder.

2. If you have siever ,it can be sieved. keep the kadai in the stove .In low flame roast the flour till it becomes sandy in texture. The roasted flour can be stored in fridge even for months.

3. Boil water with little salt and pour it into the flour slowly little by little.
Note:The water should be boiled to 100 degeree celsius.dont ever let the water to cool down.while adding let it be in boiling stage in the stove.


4.Using a wooden spoon mix it.It will start forming clumps and then when it has slightly cooled use your hands to mix into a dough that should be smooth and be able to make into balls.

5.Now you are ready to make the idiyappams. Take a single ball and press into the idiyappam presser and fit the lid. Then start squeezing out the dough into already oiled idli thattam.

Thalicha Idiyappam:

Mix 2 tablespoons of buttermilk or curd along with salt in 2 to 3 cups of water. Put all the steamed idiyappams in this water and immediately take it out squeezing all the water out. This is to add salt and sour taste to the idiyappam.
Ingredients:
Oil-2 tablespoons
Small or big onion finely chopped -1 cup
Curry leaf -1 table spoon
Green chillies-2
Red chillies-2
Mustard seed-1 teaspoon
Urudh dhal 1 teaspoon
Keep the kadai in the stove. Pour the oil when it gets heated add the mustard seed, urudh dhal and curry leafs. When the mustard seed cracks add the onion and stir well add a pinch of salt. When the onion gets roasted add the Idiyappam into the kadai little by little and mix well .Don’t stir the Idiyappam too much. Otherwise it will break into very small pieces. Kosamalli is the side dish that we usually make for Idiyappam.But this will go very well with vegetable kuruma or mutton or chicken
curry.

Sweet Idiayappam :

Grated coconut-4 tsp
Ghee-2 tsp
Sugar as needed
Roasted cashews ( optional)

Mix all the ingredients with the steamed Idiyappam.

Ven pongal

Ven pongal is a common and popular breakfast in Tamilnadu. Generally, Ven pongal is served with coconut chutney, sambar and vadai. It is a very simple yet tastier dish. Ven pongal can be cooked in two ways. One is adding the seasoning after cooking rice and dal. The other is doing the reverse way. Adding seasoning to the uncooked rice and dal, then cooking. In this way, the pongal color may look more darker than the first way of cooking.You can customize the seasoning according to your taste.


Ingredients:

Rice - 1 cup (uncooked)
Green gram dal(split) - 1/2 cup(Roasted)
Salt - to taste
Ghee and Oil - 2 to 3 teaspoons
Water - exact 6 cups.(4 times of the measurement of rice and dal)

For seasoning:
Cashew nuts - 5 to 7
Red chilies-2
Hing - a pinch
Cumin seeds - 2 teaspoon
Peppercorns - 1 ½ teaspoon
Curry leaves -little

Preparation:

1.Heat very little ghee or oil in a pan. Add split green gram dal and fry till it turns into light brown. Remove from heat.

2.Wash rice and roasted dal in water.Add 1 tsp of oil and season the items given for seasoning.Add Rice and dal together with salt in pressure cooker or in a vessel. To cook in pressure cooker, add 6 cups of water and leave for 3 whistles. Once the steam is released from the cooker remove the lid.

3.Add 2 tsp of ghee,along with add 1/4 of cup of milk to increase its richness.
Note:the above said should be added immedietly after the lid is opened.

4.It goes well with sambar and chutney.

Rava Dosa

Rava dosa is an Indian pancake of South India. It is a derivative of the popular Dosa.It is made with rava, especially Bombay rava ('rave' in Kannada, 'ravai' in Tamil) or semolina, which doesn't need fermentation and is usually considered a fast tiffin.

Ingredients:

maida-1 cup
rice flour -1 cup
sooji,rava,semolina -1 cup
ginger(chopped)-1 tsp
green chilli(chopped)-2
Big onion-1
cumin-1 pinch
ghee,butter or oil -1 tsp



Preparation:

1. Soak rice for 3 hrs.

2.Grind it finely with enough water and salt.

3.Add maida and rava to it and make a mixture. Keep it over night.

4.Heat oil in a pan or a kadai.

5.Splutter cumin seeds.

6.Add chopped coriander leaves,ginger,green chillies and onion.

7.Add the above into the dosa batter and mix well.

8.Heat a non stick dosa pan.

9.Pour a ladder full of the batter and swirl the pan around to make crispy thin rava dosas.I usually pour ghee to increase its richness.

10.It goes well with sambar and chutney.

Adai/Dal dosa

Adai, the way I make it, is packed with protein and makes an excellent snack, school-lunch and an equally good meal. It can be served with Coconut Chutney, Butter, Sambar or for some, Jaggery! It is quick to make and unlike Dosa, it does not require as much pre-planning.




Ingredients to soak:

Parboiled rice/idly rice-3/4 cup
Raw rice-3/4 cup
Channa dal-3/4 cup
Toor dal-3/4 cup
Urad dal-1/2 cup
Moong dal-1/2 cup
Red chillies-8(not approximately,if you need spicy you can add liitle more)
Ani seed-1/2 teaspoon.

Igredients to be mixed in the batter:

Small or big onions nicely minced-1 cup
Curry leaf nicely chopped-1 tsp
Coriander leaf nicely chopped-3 tsp
Grated coconut-3 tsp

Preparation:

1. Wash and soak the ingredients in soak in 4 cups of water for 3-4 hours.

2. Drain out the water.

3. Add the soaked ones in a blender along with the salt required and grind using a little fresh water. The consistency should be that of pancake batter.

4. mix the ingredients said above.Heat a griddle/skillet on medium to high heat.

5. Heat a couple of drops of oil on the griddle and once it is hot, smear and wipe off the oil with a paper towel.

6. With a flat-bottomed ladle, pour a scoop of batter in the center of the griddle.

7. Place the bottom of the ladle flat on the center of batter. In an outward circular motion, spread the batter evenly.

8. Drizzle oil sparingly on the Adai and allow it to cook for a couple of minutes.

9. Run the tip of your spatula around the outer edge of the Adai allowing it to flip over easily.

10. Flip the Adai to the other side. It should be golden-brown in color.

11. Cook for another couple of minutes and serve immediately with a blob of butter or chutney. This recipie seems to be good enough when served hot.

Aappam

Appam (pronounced [apːam], Malayalam: അപ്പം), or hoppers, are a type of food in South Indian and Sri Lankan cuisine. It is called Appam in Kerala and Aappam (ஆப்பம்) in Tamil Nadu, Paddu or Gulle Eriyappa in Kannada and Appam in Telugu. It is known as Appa in Sinhala. It is eaten most frequently for breakfast or dinner.

Appum or aapum - pronunciation varies between regions - is a term equivalent to bread. A bread made of rice batter on a stone griddle is in certain parts of the country called kalappam, where kal (Tamil க‌ல்) means "stone". Another form of appam is "Kallappam", where "kall" (Tamil க‌ள்) means toddy, which is used for fermentation. This type of appam is prepared in an appa kal (mould). Kallappam looks like a pan cake.


Ingredients:

Coconut milk - 1 cup
Baking soda - 1/4 tsp
Urud dal - 2tsp
Par boiled rice - 200g
Fenugreek seeds - 1/4 tsp
Salt - 1/4 tsp

Preparation:

1.Soak par boiled rice, urud dal and fenugreek seeds for about 5hours and grind nicely.

2.Leave this flour overnight.

3.Add coconut milk, salt and baking soda to the flour.

4.Heat a thick pan add a laddle of flour inside the pan.

5.Turn the pan in a circular motion so that the flour spreads and expands along the edges.

6.Cover and cook for a few minutes until the aappam becoms soft.It goes well with kuruma or avial.

Masala Dosa

The ubiquitous Indian dish masala dosa has its origins in Udupi, Karnataka.Before it was invented, plain dosa was served with potato curry (batata bhaji) without onions in a separate cup. During a shortage of potatoes, method was created where potato was mashed and sauteed with onions together with other spices. This was then placed inside the dosa instead of a separate cup. This was done to hide the onions which are not eaten by orthodox Hindus and Jains.People enjoyed this new dosa. It came to be known as "Masala Dosa", from the sautéeing of spices (masala) during the preparation of the bhaji.

Igredients:

Dosa shell:
1½ cups ponni rice
½ cup urad dal
salt
oil

Masala Filling:
potatoes (aloo)-3 large
onion (chopped)-2 medium(chopped)
channa dal-1/2 tsp
mustard seed-1/2tsp
urud dal-1/2 tsp
turmeric-1/2 tsp
green chili-4(chopped)
oil-1 tsp
salt to taste
spice(optional)
corriandar leaves-chopped


Preparation:

Dosa shell

1. Separately soak the rice and urad dal at least 6 hour in water.

2. Grind the dough i grinder will always be the best.grind it into paste.

3. Add the salt needed for the batter in little water. pour it into the batter and mix it well.

4. Leave it in the room temperature overnight for fermentation.

5. Heat pan or griddle with little ghee or oil.

6. Spread the mix on pan in circular motion to make thin Dosa.

7. Cook on both the sides, if desired.


Masala Filling (Spicy Filling):

1. The potatoes shoul be boiled using water in a seperate pan.

2. Heat oil. Add mustard seed, urad dal, chana dal and spice.

3. When it start splutters add onions and green chillies.Fry for about 5 minutes on medium heat or/until onions are turned into golden brown.

4. Add the boiled potatoes.sprinkle some water.let them cook for 5 miutes in a medium flame.

5. Mash the potatoes little bit.

6.Add coriondar leaves.start filling masala inside Dosa and roll. Serve hot with coconut chutney.

idli upma

Sometimes there were few idlis left from last night sitting in the fridge.Steaming it again makes the idly harder.Fincky eater complains of such kind of thing.To satisfy them there is a simple dish using this left over idlis.This is the most common dish in chettinad area.Its better of making into idlis from remaining batter and refrigirate it rather than keeping the batter as such,since the fermentation increases during hours.

Ingredients:
Left over idlis-5
onion cut length-wise-1
green chillie-4
black mustard seeds-1 tsp
urad dal-1 tsp
turmeric powder-1/4 tsp
Asafotida Powder - a pinch
idli milagai podi-1 tsp(optional)
oil-1 tsp
Salt to taste
water-1/2 cup

Preparation:

1. In half cup of water add 1/2 tsp of salt.Take the idlis and immerse it in the salt water for a second(not more than a second).Remove and squeese the idli.
Note:There should not be excess water in the idli.this process is just to make the idli softer as it goes into a powder.

2. Powder the idlis with hand. There should not be big lumps.

3. Heat oil and add mustard seeds. When they start popping up, add urud dal curry leaves, asafoetida, green chillies. Fry a bit. Add turmeric and powdered idlis. Mix well. If required, add salt (Idlis will have salt, so be careful while adding extra salt). Garnish with coconut and chopped coriander leaves.

Rava idli

'Rava Idli' is a specialty breakfast item in Karnataka.To make Rava Idlis you don't have to plan ahead soak,grind and ferment.You can make them instantly if you have all the ingredients.
This is quiet interesting..once i got this matter through wiki. Rava Idli was invented by Mavalli Tiffin Rooms(MTR)a famous restaurant chain in Bangalore. During World War II, when rice which is the staple item used in idli was in short supply, Mavalli Tiffin Rooms experimented in making idli using semolina and hence Rava Idli was invented.

Ingredients:
Semolina/uppit rava(coarse)- 2 cups
(Don't use Bansi rava)
Yogurt- 4
Coconut(grated)- 2 tbsp
Green chillies(chopped finely)- 3-4
Ginger(grated)-1/2 tsp
Curry Leaves- 3-4
Coriander leaves(cut)-3 tbsp
Shredded carrots- 1 tsp
Peas- 1 tsp
Tomato(sliced)-1
Baking powder- 1/4 tsp
Salt to taste
Oil- 1 tbsp

For seasoning:
Oil- 1 tbsp
Mustard seeds- 1tsp
Urad dal- 1 tsp
Channa dal- 1tsp
Cashews- 2 tbsp
Pepper powder- 1/2 tsp


Method:
1. Heat oil in a pan.Add Mustard seeds.After it splutters,add urad dal,chana dal,cashews,curry leaves,Ginger grated,pepper powder,green chillies.

2. Add Semolina/rava to this seasoning and fry till light brown until you get the aroma.Let it cool down.

3. Take 4 cups of yogurt,beat a little by adding 1/4 cup of water.Add the rava shallots(aldready prepared),bakingpowder/soda,coconut,coriander leaves,salt to this.Mix well,let the batter sit for 20-30 mins.

4. Place tomato slices,grated carrots and peas on the moulds of idli pan.Now pour the batter to all the idli plates.Expose them to steam for 5 to 10 mins.

5. Coat each idly with a drop of ghee(for richness).it goes well with chutney.