Sarswathi pooja Festival

 For saraswathi pooja festival,in our home we prepared ulundhu kali,crispy vadai,sundal.Here the recipes of how to make this food.
From left to right (crispy vadai,ulundhu kali,sundal)
 
Crispy Vadai:
Ingredient:
1 cup urad dal
1 tsp peppercorn
few curry leaves(chopped)
1 tsp hing powder
salt
oil for frying

Method:
1.Soak urad dal with water  for 1 and half hour.
2.Drain the urad dal  from water.
3.Grind it using mixie without adding water for 3 minutes.Add curry leaves,peppercorn,salt and hing into urad dal paste and grind it for 1 minute.
4.Heat oil in a kadai,take a small portion of urad dal batter and flatten like a coin as thin as possible,put it into oil and fry for sometime.
5.Do the same for whole batter.Again deep fry the vadai,so that it will be crispy.

Urad Dal Kali(ulundhu kali):
Ingredient:
1 cup urad dal
2 cup jaggery
1 cup gingelly oil
water

Method:
1.Soak urad dal for 1 and half hour with water.
2.Grind the urad dal in grinder ,by adding little by little water to the urad dal until the batter become thick and smooth paste.
3.In a pan,take 3 cups of water,jaggery and boil the jaggery until it completely dissolve in water,using strainer ,strain the jaggery water into another vessel .
4.Heat a kadai,pour the jaggery water,urad dal batter and stir them continously for 2 hour(like while making halwa) .if kali become thick ,then simmer the stove and stir them.Add gingelly oil into it if you feel the kali stick into the kadai,but you will add the whole 1 cup gingelly oil.

Sundal:
Ingredient:
1 cup chick peas
1 tsp mustard seed
1/4 cup grated coconut
3 red chilli
1/4 tsp finely chopped ginger
1/4 tsp hing
few curry leaves
salt
oil

Method:
1.Soak chick peas for 8 hrs.
2.Drain the water.In a pressure cooker,add chick peas,water,salt .cook until 3 whistle
3.Heat a kadai,add oil,mustard seed,ginger,hing,red chilli,curry leaves,coconut,chickpeas fry for few minutes.

Moong dal Vadai

Ingredient:

1 cup Whole Moong dal
1 no onion
3 pods garlic
small piece ginger
2 no green chilli(sliced)
1 strand curry leaves
salt
oil(for deep frying)

Method:
1.Soak moong dal for 8 hours.Drain the water.
2.In a mixie,add moong dal,garlic,ginger,onion and grind coarsely .
3.In a bowl,add the grounded paste,salt,green chilli ,curry leaves and mix well.
4.Heat oil in a kadai,Take a small ball,flatten like a round shape using hand and put it into oil,deep fry well.

Vella seedai

Ingredient:
1 cup processed rice flour
1 tpsp maida flour
1/2 jaggery
1 tsp sesame seed
2 tbsp grated coconut
oil
pinch salt

Method:
1.Heat jaggery with required amount of water and strain using strainer.
2.Take a bowl add rice flour,maida flour,sesame seed,grated coconut,salt,oil and mix well .
3.Then pour jaggery water to the above mixture and knead like a smooth  dough.
4. Using the dough make a small ball and also don't pressure the dough while making the ball , arrange it  in a cloth.And leave it for 1/2 hour.

5.Deep fry these balls.

Note:
Be careful while frying seedai,because it burst out .you are trying for the first time,After putting seedai into oil close the kadai with lid and also it is partially open.In case it burst out close the lid and switch off the gas.

krishnajayanthi

Yesterday celebrated Krishna Jayanthi pooja,preapred muruku,vella muruku,vella seedai,uppu seedai.I will update the recipe soon.

BeetRoot Fry

 Ingredient:

1 no beetroot finely chopped

1 no onion sliced

1 no green chilly

1 tbsp grated coconut

few curry leaves

1/4 tsp mustard seed

1/4 tsp urad dal

1 tbsp oil

salt

Method:

          Heat Kadai,add oil,add mustard seed,when it starts spluter,add urad dal fry till golden brown,add onion fry until transcluent,add green chilli,curry leaves,chopped beetroot,salt and fry for few minutes.cover with lid cook until beetroot cook well,add grated coconut and fry for sometime.

Aloo Paratha

Ingredient1:

2 cups wheat flour

salt as per taste

water 

oil

Ingredient2:

3 no potato(finely chopped)

2 no onion(finely chopped)

1/2 tbsp gingergarlic paste

1/2 tbsp chilli powder

1/4 tbsp coriander powder

pinch hing

pinch turmeric powder

oil

salt

Method:

1.In a bowl add wheat flour,oil,salt and required amount of water and knead like a chapathi dough.

2.In a kadai add oil,when it starts heat,add hing, gingergarlic paste and saute for few minutes.

3.Then add onion ,saute until transcluent,then add potato,turmeric powder,salt,chilli powder,coriander powder and close the lid until potato cook well.Let it to be cool.Then make a small ball.

4.Take small portion of the dough and make a small ball.Using rolling pin roll out the dough into a circular shape.place the potato masala in the middle of the dough and shape like a dumbling .Roll out the dumbling into a circular shape.

5.Heat the tava,put the rolled out paratha ,add oil and cook for few minutes .Then flip it on to the other side and cook well.

6.Serve with Raita.

water 

Pal Kova

Ingredient: 
1 litre Milk
1/2 cup sugar
1 tsp ghee
3 finely chopped cashew nut

Method:
Heat the milk in a vessels on a medium heat,Stirring every now and then to avoid sticking . When the milk thickens and the color changes to yellow color,add sugar ,ghee stir continously.In the meantime, roast cashewnut using ghee.Garnish with roasted cashewnut.

Chayote(Chow chow)Chutney

Ingredient:
1/2 no chayote(finely chopped)
1 tsp urad dal
3 red chillies
6 no curry leaves
amla size tamrind
1/4 tsp hing
1/2 tsp mustard seed
salt
gingelly oil

Method:
1.Heat oil in a pan add urad dal and fry until golden brown,add curry leaves,tamrind,redchilli and hing,fry for some time and transfer into a plate.
2.In the same kadai,add chayote fry until it will cook.
3.In a mixie add all the ingredient,salt and grind it to a paste.
4.Tempering using mustard seed.

Carrot Poriyal

Ingredient:
2 carrot(shredded)
2 green chilli
4 no shallots(sliced)
1/2 tsp mustard seed
1/2 tsp urad dal
4 no curry leaves
grated coconut
oil
salt


Method:
1.Heat oil in a kadai,add mustard seed,when they starts splutter,add urad dal and saute for sometime.
2.Add shallots, green chillies,curry leaves and saute for some time.Add shredded carrot,salt and cover with lid and cook until carrot cooks well.
3.Add grated coconut and mix well.serve with rice as a side dish.

Idly with Idly Mizhagai Powder

4 Idly(leftover)
1 1/2 tablespoon idly Mizhagai powder
1/2 tsp oil
4 curry leaves
oil

Method:
1.Cut idly into cubical shape.
2.Heat oil in a kadai,add mustard seed when they starts splutter,add chopped curry leaves,then idly and idly powder.
3.Mix well and saute for some and serve hot.

Bottle Guard (sorakai)Dal

Bottle gaurd kootu is the best combination with the rice.This can also be served as a side dish during festival,marriage..

Ingredient:

1/2 cup toor dal
1 tbsp channa dal
1/2 no bottle gaurd
4 no shallots
1 no garlic cloves
1 no tomato
6 no curry leaves
3 no green chillies
3 sticks cilantro(coriander leaves)
1/2 tsp mustard seed
1/2 tsp cumin seed
pinch of turmeric powder
1/4 tsp hing
oil
salt


Method:
1.wash the toor dal and channa dal.Finely chopped tomato,bottle gaurd.slice green chilly and shallots.
2.Take a pressure cooker,add toor dal,channa dal,bottle gaurd,turmeric powder,hing,garlic clove and pressure cook until 3 whistle.
3.Heat oil in a pan,add mustard seed when they starts splutter,add cumin seed,onion green chillies,curry leaves,tomato and saute for sometime.
4.Add this into the dal and boil for sometime along with required amount of salt.
5.garnish with cilantro.

Dhokla

Dhokla is a traditional Gujrati snack .It is usually made using rice and dal.we can also make using rava.

Ingredient:
1 cup Semolina(rava)
1/2 cup yogurt(curd)
1/2 tsp chopped ginger
2 no sliced green chilli
1/4 tsp turmeric powder
1/2 tsp Eno salt
1 tsp oil
salt
For Seasoning:
1 tsp mustard seed
3 no sliced green chilli
oil
3 sticks cilantro(coriander leaves)

Method:
1.Heat oil in a kadai ,add rava ,roast it until aroma awakens.
2.In a bowl ,add yogurt,salt,turmeric powder,ginger,green chilli and mix well.
3.Add this mixture to rava and keep it side for 20 minutes.
4.In the meantime,heat a stockpot with water and bring it to a boil ,grease the dhokla plate with cooking oil.
5.After 20 minutes,add eno salt,mix well,it will foam up well.Immediately transfer into dhokla plate and steam it in stockpot until dhokla cooks well.
6.Heat oil in a kadai ,add mustard seed when they start spluttering,add green chilli and saute for sometime.Pour this into dhokla including oil.Cut dhokal into pieces.
7.Garnish with cilantro and serve with any kind of chuttney.

Mixed Vegetable Curry

This is perfect side dish for chapathi,naan,paratha...

Ingredient:
1 no finely chopped onion
1 no finely chopped tomato
3 sticks cilantro(coriander leaves)
1 tsp ginger garlic paste
1 cup vegetables(carrot,beans,peas,potato,green bell)
1/2 tsp mustard seed
1/2 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp garam masala powder
salt
oil

Method:1.Heat oil in a pan add mustard seed,when they start popping add onion saute for some time add ginger garli paste,tomato saute for some time.
2.add green bell pepper,vegetables and saute for some time.
4.add chilli powder,coriander powder,turmeric powder,garam masala power and salt .pour required amount of water and cover with lid and cook in a medium flame until vegetables cook well.
5.Garnish with cilantro.

Rasam

Ingredient:
1/4 cup toor dal
1 roma tomato
1 garlic cloves
1/2 tsp ginger
1/4 tsp pepper
1/4 tsp cumin seed
1/2 tsp Sambar powder
a pinch turmeric powder
1/2 tsp mustard seed
amla size tamrind(extract juice)
4 no curry leaves
1 redchilli
2 sticks coriander leaves
salt
oil

Method:
1.Pressure cook toor dal along with a turmeric powder.
2.Minced ginger and garlic.Powdered cumin seed and pepper.
3.Heat a kadai,add oil,add sliced tomato,curry leaves,salt,ginger,garlic and fry for some time,add sambar powder and tamrind juice.Boil for sometime.
4.Add toor dal and boil for sometime.Finely add hing and finely chopped coriander leaves.
5.Seasoning with mustard seed,curry leaves and red chilli.

Home made Ghee

Ghee is nothing but clarified butter.Ghee is used by most of the indians in day to day life.we can also make sweet using ghee like Mysore pak,halwa..

Ingredient:
3 sticks Butter
1 red chilli


Method:
Heat a kadai in medium flame.Put butter into it.They started melting,stir occasionally.cook until it become clear golden liquid and put one red chilli into the ghee .so that ghee doesn't spoil for a long time.switch off the stove and filter the ghee.

Tomato Soup

This can be served with roasted bread .

Ingredient:
2 no tomato
1/2 no onion
1/4 tsp fennel seed
1/4 tsp black pepper powder
butter
salt


Method:
1.Boil tomato and onion.
2.In a mixie add tomato,salt and onion and grind it to a smooth paste.
3.Heat a kadai ,add butter ,when it is ready ,add fennel seed,pepper and pour into the soup.

Carrot Raita

Raita can be served with some variety rice,chapathi.

Ingredient:
1 cup yogurt(curd)
1/2 no carrot
1/4 no medium size onion
1 green chilli
1/4 tsp mustard seed
2 stick cilantro(coriander leaves)
salt

Method:
1.Take a bowl add yogurt if you want add little amount of water.
2.Add shredded carrot,sliced chilli,finely chopped onion,cilantro,salt to this yogurt.
3.Heat oil in a kadai,add mustard when they starts splutter pour this into yogurt.

Mixed Vegetable Sambar(Puli Kari)

Vegetable sambar is my favourite sambar.This can be prepared during Pongal festival.In our home country ,we put 21 types of vegetables to this sambar.Here it is very difficult to find some vegetables and also we can't get required quantity.okra,potato,sweet potato,egg plant,beans,yam,yum,bottle guard,bitter gaurd,choyate,carrot,averakai,jackfruit,amla,...I forgot some vegetables.

Ingredient:
3/4 cup toor dal
1/4 cup of chick peas&lima beans
1 garlic cloves
1/4 tsp chopped ginger
5 no shallot
1 no tomato
3 green chilli(split)
1/2 tsp mustard seed
1/4 tsp turmeric powder
lemon size tamrind
3 tsp sambar powder
7 no curry leaves
4 stick cilantro(coriander leaves)
2 tablespoon grated coconut
2 cup of diced mixed vegetable (i mentioned above)
1/4 tsp hing
oil
salt
Method:
1.Soak chick peas and lima beans overnight.
2.In a Pressure cooker pan add toordal,chick peas,lima beans,garlic,ginger,turmeric,vegetable and water.
3.In a seperate vessel add tamrind along with water and place this into a pressure cooker.
4.Cook until 3 whistle.
5.Cut onion and tomato.
6.Heat a pan add oil,add onion ,green chilli,saute for sometime,add tomato,curry leaves,salt,saute for sometime,add sambar powder and fry well, note that it will not burn.
7.Now extract tamrind juice from the tamrind and through away the husk.
8.Add tamrind juice and boil for some time until onion, and tomato are cooked.
9.Add toor dal and vegetables and boil for some time and add grated coconut boil for sometime,add chopped coriander leaves.
10.For the seasoning, heat oil in a kadai ,add mustard seed and hing pour into sambar.

Note:Don't cut vegetables into small pieces.

Milk Pongal

It's one of the pongal (Pal Pongal) prepared during farmer's festival at our home.
Others are sweet pongal and ghee pongal.

Ingredient:
1 cup rice
3 cup milk
2 cup water
salt

Method:
Rinse the rice for 2 times and remove the water. Take a pressure cooker, add rice, water, milk, salt and cook until 5 whistle.

Sweet Pongal(Sarkari Pongal)

Sweet pongal prepared mostly at the time of festival in Tamilnadu, but especially for pongal festival. Pongal is a farmer's festival. We made pongal, sweet pongal, vegetable sambar and

more side dish for lunch during pongal festival at our home.

Ingredient:
1 cup rice
1/4 cup moong dal
3 cup milk
1 1/2 cup water
1 1/2 cup jaggery

10 no cashew nut

6 no raisin
4 no cardamom
ghee

Method:
1.Heat a kadai and dry roast moong dal and keep aside.
2.Rinse the rice for 2 times and remove the water. Take a pressure cooker, add rice, moong dal, water and milk. Cook until 5 whistle.
3. In a vessel add water and jaggery and allow jaggery to melt.
4. To this add rice, 3 table spoon ghee and mix well.
5. After 5 minutes, add powdered cardamom.
6. Heat a kadai, add ghee for roasting cashew nut and pour into sweet pongal.
7. Again Heat kadai,add ghee for roasting raisin and pour into sweet pongal and mix well.

Coriander Chutney

Ingredient:
1bunch coriander leaves(cilantro)
1 tsp urad adal
2 red chillies
1/4 tsp hing
1/4 tsp mustard seed
amla size tamrind
salt
sugar
oil

Method:
1.Heat oil in a kadai,add urad dal,roast it until it will become light brown,add red chilli,tamrind,hing.Transfer into a plate.
2.Add coriander leaves and fry well.
3.Put all the ingredient including salt,a pinch of sugar into mixie and grind it a paste.
4.For the seasoning,heat oil ,add mustard seed and pour into chutney.

Sambar

Ingredient:

1/2 cup toor dal

1 garlic cloves

1/4 tsp chopped ginger

1 no carrot

1 no chayote

5 no shallot

1 no tomato

3 green chilli(split)

1/2 tsp mustard seed

1/4 tsp turmeric powder

amla size tamrind

2 tsp sambar powder

6 no curry leaves

2 stick cilantro(coriander leaves).

1/4 tsp hing

oil

salt

Method:

1.In a Pressure cooker pan add toordal,garlic,ginger,turmeric,carrot,beans and water.

2.In a seperate vessel add tamrind along with water and place this into a pressure cooker.

3.Cook until 3 whistle.

4.Cut onion and tomato.

4.Heat a pan add oil,add onion ,green chilli,saute for sometime,add tomato,curry leaves,salt,saute for sometime,add sambar powder and fry well, note that it will not burn.

5.Now extract tamrind juice from the tamrind and through away the husk.

6.Add tamrind juice and boil for some time until onion, and tomato are cooked.

7.Add toor dal and vegetables and boil for some time and add chopped coriander leaves.

8.For the seasoning, heat oil in a kadai ,add mustard seed and hing pour into sambar.

Gopi Manchurian

Ingredient 1: 
1/4 no cauliflower
1 cup besan flour
2 cup rice flour
1 tsp corn flour
1 tsp all purpose flour(maida)
1 tsp chilli powder
salt
oil for deep frying

Ingredient 2:
1/4 no onion
1 no tomato
1/2 tsp gingergarlic paste
1 no spring onion
1/2 tsp chilli powder
1 tsp corn flour
1 tsp soya sauce
salt

Method: 
1.Cut cauliflower into like small flowers.
2.In a bowl add besan flour,rice flour,corn flour,chilli powder and salt.
3.Make this as a thin batter.
4.Heat oil in a kadai for deep frying.dip cauliflower into this batter and deep fry.
5.Minced onion and tomato.
6.Heat oil in a pan add onion and saute for some time,add gingergarlic paste saute for some time and add tomato,chilli powder and salt for this only.
7.Add corn flour and cook for some time,add soya sauce, cauliflower and spring onion mix well.

Poha Upma

Ingredient:

1 cup thin poha

1/4 no onion

2 green chilli

7 no curry leaves

1/2 tsp mustard seed

1/2 tsp channa dal

grated coconut

oil

salt

Method:

1.Pour water into poha and drain immediately.

2.Heat a kadai,add mustard seed,when they starts splutter,add channa dal ,fry for some time,add onion,green chilli,curry leaves and fry for sometime.

3.Add poha and salt(it requires only little amount of salt).

4.Add grated coconut and mix well.

Rava Dosa

Rava dosa is very difficult to make.But when you practiced well it is easy to make.

Ingredient:
1 cup Rava(semolina)
1 cup Rice flour
1/2 cup Maida(all purpose flour)
1/4 tsp cumin seed
1/4 tsp black pepper powder
4 1/2 cup water
salt

Method:
1.Heat a kadai and dry roast rava until aroma awakens.
2.In a mixie add rava,rice flour,maida and salt and powder it.so that all blend together and add water mix well.
3.Add cumin seed and black pepper powder to this batter.
4.After half an hour you can make dosa.
5.Heat iron tawa ,take one scoop of this batter and pour slowly from outer to inner in a circular motion.pour oil arround the dosa .Be patient for 3 minutes don't rush to turn then only it will come and turn and cook for 2 min.

Note:
1.The batter should be like thick butter milk.
2.You will mix the batter using scoop every time while making dosa.

Bannana Flower Pakoda

Banana flower is good for uterus.Using banana flower we can make vadai,adai,poriyal,pakoda,kootu(its like curry).


Ingredient:
1 cup Banana flower(finely chopped)
1/2 no onion(sliced)
2 green chilli(finely chopped)
7 no curry leaves(finely chopped)
2 cup rice flour
1 cup besan flour
1/2 cup corn flour
1 tsp chilli powder
salt
oil for deep frying


Method:
How to clean and cut bannana flower:

1.Remove the cover(top most first picture) as shown above.Repeat this process until you reach middle of the bannana flower.

2.Take the florets .Hold this florets using your hand as shown in the bottom most first picture.

3.Remove the stamen .

4.In the bottom most second picture you can see florets and stamen, through the stamen away.

5.Finely chopped the florets and soak this into butter milk to avoid discoloration.

preparation for bannana flower pakoda:

1.Mix all the ingeridient except oil using required amount of water.The batter should not be watery.

2.Heat oil in a kadai.when it is ready.Take a handfull of this batter and spread it small pieces evenly in the oil and deep fry it.

Idly Mizhghai Powder

Idly mizhghai powder is the best combination for idly,dosa.In my school days i always like idly with idly powder for my lunch box.Most of the people in TamilNadu didnot like Idly.Because every day idly is the breakfast.It won't bored for me.

Ingredient:
1 cup channa dal
1 cup urad dal
1 cup coriander seed
2 or 3 garlic cloves
12 red chillies
1 tsp hing powder
amla size tamrind
15 no.curry leaves
salt
oil

Method:
1.Heat a kadai pour 1/2 tsp oil first fry tamarind, redchilli and spread this into paper towel and keep aside.
2.add 1/2 tsp oil ,add urad dal in the same kadai fry continuously until it become light brown.
3.spread this into paper towel and let it be cool.
4.add 1/2 tsp oil then add channa dal fry continuously until it become light brown and spread this into paper towel and let it be cool.
5.add 1/2 tsp oil then add coriander seed fry continuously until it become light brown and spread this into paper towel and let it be cool.
5.add chopped garlic into the same kadai fry till light brown ,add curry leaves and saute for sometime until it become crisp and let it be cool.
6.add these roasted ingredient, hing and salt into mixie and grind it to a smooth powder or coarse powder.I like smooth powder.

Note: If you add too much oil then the powder will become very oily and also you couldn't grind it as a smooth powder.store in air tight container.

Cauliflower Bajji

This is easy dish to make .Bajji means silced vegetables dipping into the batter and deep frying it.we can make this bajji using vegetables like plantain,potato,eggplant,cauliflower,spinach,onion,anaheim(bajji chilli).

Ingredient:1/4 no cauliflower
1 cup besan flour
2 cup rice flour
1 tsp corn flour
1 tsp chilli powder
salt
oil for deep frying

Method:
1.Cut cauliflower into like small flowers.
2.In a bowl add besan flour,rice flour,corn flour,chilli powder and salt.
3.Make this as a thin batter.
4.Heat oil in a kadai for deep frying.dip cauliflower into this batter and deep fry.

Raw Mango Pickle

we made this mango pickle during mango season frequently.This is perfect side dish for curd rice.

Ingredient:
1 tsp pickle powder
1/2 tsp mustard seed
1/2 no mango (finely chopped)
1 table spoon gingelly oil
salt


Method:
1.Take a bowl add these finely chopped mango,salt and pickle powder.
2.Heat a pan add oil,add mustard seed when they starts splutter,pour these into bowl and mix well .

Pickle Powder

pickle powder is used to make pickle by adding this powder into pickle it gives nice aroma and taste.


Ingredient:1/2 tsp fenugreek seed
1/2 tsp mustard seed
1 tsp turmeric
50 gm red chilli
1/2 tsp hing

Method: 
1.Heat 1/2 tsp oil in a kadai ,add mustard seed when they start splutter and spread into paper towel.
2. Add fenugreek seed and roast until it turns red color and spread into paper towel.
3.Roast redchilli and keep aside
4.Let it be cool.put all the ingredient including hing and turmeric into mixie and grind it to a fine powder.

Vegtable Briyani

Vegetable biryani is quick and easy recipe.It is generally served with raita.

Ingredient 1:
2 cinnamon
1 clove
2 garlic cloves
1 chilli
5 no cashew nut
1/4 tsp cumin seed
1/2 tsp white pepper

Ingredient 2:
1 cup rice
6 stick cilantro(coriander leaves)
15 no mint leaves
1 tsp gingergarlic paste
1 no medium onion(sliced)
1 no tomato(tomato)
1 cup veggie like carrot,potato,cauliflower,green peas
1/4 cup curd
1/4 cup coconut milk
1 tsp coriander powder
1/4 tsp turmeric powder
salt
ghee
oil

Method:
1.Wash the rice and keep aside.Cut vegetables into your own shape remember that don't cut into a small pieces.
2.Dry roast all the item in the ingredient 1 and grind it to a powder.
3.Heat cooker or electric cooker add oil and ghee,add onion fry until golden brown,add turmeric powder and add gingergarlic paste and fry until golden brown.
4.Minced cilantro and mint leaves and add this into cooker and fry well,add tomato,veggie,coriander powder,rice,salt and ground powder.
5.If u add 1 cup rice then add 1/4 cup coconut milk,1/4 cup curd(yogurt),1 and1/2 cup water and cover the lid cook until 3 whistle if u you are cooking in cooker.

Bringal Ghothsu

I don't know why we call it as chidambram ghosthu.We made it side dish for idly.


Ingredient:
1/2 no. onion
1 no. tomato
2 egg plant(brinjal)
2 no. garlic cloves
1 tsp chilli powder
2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp mustard seed
6 no .curry leaves
amla size tamarind
a pinch of jaggery
salt
oil


Method:
1.Finely chopped onion,tomato,garlic and eggplant.
2.Soak tamarind in water.
3.Heat oil in a kadai,add mustard seed when they starts splutter, add onion, fry for sometime.
4.Add garlic,tomato,curry leaves, fry for some time and add eggplant, fry for some time.
5.Add salt,turmeric,chilli powder, coriander powder and saute for some time.
6.Add tamarind juice,jaggery and cover with lid and cook well.
7.Mash it slightly and serve with idly.

Idly Manchurian

Idly manchurian is nothing but deep fry idlis prepared in manchurian style.It tastes good.I will show you how to prepare this recipe.

Ingredient:

5 idlis(cut into pieces)

1/4 no onion

1/2 no tomato

1/2 tsp gingergarlic paste

1 no spring onion

1/4 no red bell pepper

1/2 tsp chilli powder

1 tsp corn flour

1 tsp soya sauce

salt

oil

Method:

1.Heat oil in a kadai for deep frying .Deep fry idlis and keep aside.

2.Minced onion and tomato

3.Heat oil in a pan add onion and saute for some time,add gingergarlic paste saute for some time and add tomato,red bell pepper,chilli powder and salt for this only because idlis have already salt.

4.Add corn flour and cook for some time,add soya sauce,fried idlis and spring onion mix well.They are ready to serve.

Poricha Kozhambhu

Poricha kuzhambhu goes well with rice and chapati.Here is the recipe using ground coconut but you can also make this using coconut milk.
Ingredient:
1 no drum stick(cut into pieces)
1/2 no plantain
1/2 no potato
1/2 no medium size onion
1 clove garlic
1/2 no tomato
1/4 cup grated coconut
1/4 tsp mustard seed
1 1/2 table spoon sambar powder
6 no curry leaves
salt
oil
Method:
1.Cut tomato,potato and plantain into cube shape. slice onion and garlic.
2.Heat oil in a pan ,add mustard seed,when they start popping add onion,garlic,tomato saute for sometime.
3.Now add potato,drumstick,plantain,curry leaves and salt and saute for some time.
4.Add sambar powder and mix well,add water and cover with lid stir occasionally until they cook. 5.Grind coconut along with some onion into a smooth paste and add this coconut into the cooked vegetable and cook for some time.

Sambar Powder

In tamil nadu we use to make sambar using sambar powder. Everybody have their own style of preparing sambar powder.This powder can also be used for kuzhambhu,poricha kuzhambu.

Ingredient

250 gm Red chilli

500 gm coriander seed

50 gm turmeric

20 gm black pepper corn

20 gm cumin seed

5 gm fenugreek seed

50 gm toor dhal

50 gm channa dal

50 gm rice

2 stick curry leaves

Method:

1.Dry roast all the ingredient until aroma awakens or sun dry each item .

2.Let it be cool.

3.Grind it to a fine powder and let it be cool.

4.Store in a air tight container.

Idly Batter & Idly

Ingredient:

4 cup Idly rice
1 cup urad dal(whole urad dal)
8 no fenugreek seed
salt

Method:1. Soak rice with enough water for 4 hours.
2. Soak urad dal along with fenugreek seed with enough water for 1/2 hour.
3. Rinse rice and drain the water.
4. Don't drain the water in the urad dal, if you are using whole urad dal. This water will use to grind urad dal.
5. Put urad dal in a grinder and keep on adding  water little by little to grind the urad dal . The resulting urad dal becomes silky soft consistency. It should not be that much watery.
6. Pour into a large bowl. Then put rice in a grinder, Add required amount of water. The consistency should be little coarse like rava but it is very soft when you touch.
7. Pour this into the same bowl, add salt and mix this batter in circular motion using your hand and also check whether everything blend together.
8. Let it ferment for 12 hours.
9. Batter will almost in double the quantity.
10. Mix well in circular motion using scoop and make idlis or dosas.

To make Idlis: 
1. Pour required amount of water in idly maker.
2. Grease the idly plate using oil. Fill the idly batter in the plate.
3. When the water starts boiling, put this idly plate into this idly maker and cover with lid and steam it for 5 minutes.
4. Take the idli plate let it keep aside for some time and scoop the idlis.

Cooking Tips

1.For making soft chapatti:
Take a bowl add wheat flour,salt,oil and require amount of water and mix using fork or spoon and keep aside for 3 min and kneed well.

2.To preserve curry leaves, mint leaves and coriander leaves:

1.Don’t wash the leaves if you found any rotten leave remove it.
2.Take a paper towel and spread the leaves evenly and cover with the same paper towel and put it into zipper lock and refrigerate. It stays fresh up to 15 days.

3. Did you know?
1 pound=454 gm
1 ounce=28 gm
1 cup=240 ml
1 gallon=3840 ml

4.Before cleaning your microwave oven take one microwave safe bowl add water and lime juice or cooking soda and boil it for 1 min and remove the bowl from microwave oven and then clean your microwave oven.

Dal Powder

In tamil we call it as 'parupu podi'.It goes well with rice and little amount of gingelly oil or ghee.we can also eat with idly .

Ingredient:
250 gm toor dal
125 gm urad dal
2 or 3 cloves garlic(chopped)
5 or 6 no redchilli
amla size tamarind
1 tsp hing
salt to taste
1 tsp oil

Method:
1.Heat a kadai pour 1/2 tsp oil first fry tamarind with redchilli and spread this into paper towel and keep aside.
2.add urad dal in the same kadai fry continuously until it become light brown.
3.spread this into paper towel and let it be cool.
4.add 1/2 tsp oil then add toor dal fry continuously until it become light brown and spread this
into paper towel and let it be cool.
5.add chopped garlic into the same kadai fry till light brown and let it be cool.
6.add these roasted ingredient, hing and salt into mixie and grind it to a smooth powder.

Note: If you add too much oil then the powder will become very oily and also you couldn't grind it as a smooth powder.

Aloo Coriander Gravy

Aloo coriander gravy goes well with chappati and rice.

Ingredient:

1/2 no chopped onion

1 chopped tomato

10 sticks cilantro(coriander leaves)

1 tsp ginger garlic paste

1 no chopped potato

1/2 tsp mustard seed

1/4 no sliced red bell pepper

1/2 tsp chilli powder

1 tsp coriander powder

1/4 tsp turmeric powder

salt

oil

Method:

1.Heat oil in a pan add mustard seed,when they start popping add onion saute for some time add ginger garli paste,tomato saute for some time and add cilantro and let it to be cool .

2.grind using electric hand blender or mixie into smooth paste.

3.heat a pan add this paste ,add red bell pepper,potato and saute for some time.

4.add chilli powder,coriander powder,turmeric powder and salt .pour required amount of water and cover with lid and cook in a medium flame until potato cook well.

Adai

Adai is one of my favourite dish .avial is a perfect side dish for this adai.This can be served for breakfast or tiffin item.you may grind it and make them immediately.There is no need for fermentation.

Ingredient1:250 gm Rice
50 gm channa dal
50 gm toor dal
50 gm Moong dal
1 tsp urad dal
3 red chillies

Ingredient2:1/4 no sliced medium onion
1/4 no shredded carrot
2 tsp shredded coconut
1 tsp fennel seed
1 tsp finely chopped ginger
6 curry leaves
salt
oil

Method:1.Soak the 1st ingredient for 2 hours.
2.After 2 hours grind them into a coarse paste.Batter shouldn't be watery.

3.Add 2nd ingerdient to this batter except oil and mix well

4. heat Iron skillet or nonstick tawa.

5.take 1 1/2 scoop of this batter and spread it like dosa.

6.pour 1 tsp oil around this adai .when the upper portion becomes dry then flip the other side and cook for couple of minutes.

Yum(Senai kizhanghu)Pakoda

Ingredient 1:

1/2 no medium onion

1/2 no roma tomato

1/4 tsp chopped ginger

1 clove garlic

1 tsp oil

salt

Ingredient 2:

4 no yum

2 tsp besan flour

4 tsp rice flour

1/2 tsp chilli powder

3 pinch hing

oil for frying

salt

Method:

Using Ingredient 1:

1.Heat oil in a pan add onion saute for some time,add ginger,garlic,tomato,salt and saute until they become tender.

2.let cool and grind to a fine paste using electric hand blender or mixie.

Using inredient 2:

3.cut the yum and pressure cook it for 2 whistle.

4.let it to be cool and peel off the skin and cut as your wish.

5.in a bowl add besan flour,rice flour,this paste,hing,chilli powder add water and make it to a smooth paste like thin batter.

6.heat oil in a pan for deep frying.

7.dip the yum into the batter and deep fry.

Spicy Potato

Ingredient:
2 no potato(thinly sliced)
1/4 tsp mustard seed
2 cloves garlic (finely chopped)
1/4 tsp finely chopped ginger
1/2 tsp chilli powder
1/4 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp turmeric powder
3 pinch hing(Asafetida)
3 tsp oil
5 curry leaves
salt

Method:
1.Heat oil in a pan add mustard seed,when they start popping add ginger,garlic and saute for some time.
2.Add sliced potato,curry leaves,turmeric,chilli,coriander,cumin powder,salt,hing and mix well.
3.cover with lid and cook in a medium flame for 15 minutes and stir occasionally.
4.Don't add water if you feel its not cooking sprinkle water on it and cover with lid.
5.cook till potato become lightly roast.

Butternut Squash Dal

Ingredient:

1/2 cup toor dal
1/2 cup chopped butter nut squash
1/2 no onion(sliced)
2 green chilli
2 stick coriander leaves
6 curry leaves
2 clove garlic
1/4 tsp turmeric
1/4 tsp chilli powder
1/2 tsp coriander powder
1/4 tsp cumin powder
1/2 tsp mango(amchoor) powder
1/2 tsp mustard seed
2 tsp oil
salt

Method:
1.wash toor dal.In a cooker add dal,butter nut squash,garlic,turmeric powder and pressure cook it with water upto 3 whistles.
2.heat a pan add oil,mustard seed when they start popping add onion,green chilli,curry leaves saute for sometime.
3.add chilli powder,coriander powder,cumin powder,mango powder,salt.
4.mash dal and butternut squash well add this mixture to pan and boil for somtime.
5.Garnishing with coriander leaves.

Rava Upma

This is a traditional breakfast in south india.

Ingredient:

1 cup semolina(Rava)

21/2 cup water

1 tsp ghee

3 tsp oil

1/2 no sliced onion

1/2 no chopped tomato

3 green chilli

5 curry leaves

1/2 teaspoon chopped ginger

1/2 teaspoon mustard seed

a pinch of turmeric

salt to taste

Method:

1.Boil water in a bowl

2.Heat a pan add oil and ghee then add mustard seeds.if it start splutter add sliced onion saute for sometime,add curry leaves,green chilli,ginger,tomato saute for some time.

3.add turmeric ,in the same pan add semolina and fry until aroma will come then add salt.

4.add the boiled water to this pan and mix well with semolina and cover it.

5. switch off when semolina cooked.

Samosa

A samosa, a stuffed pastry, is a common snack in india.Samosas being fried at a road-side vendor in India.

Ingredients 1:

1 cup wheat flour

1/4 tsp salt

2 tsp oil

water

Ingredients 2:

1/2 no onion(sliced)

1 no boiled potato

1/4 tsp mustard seed

1/4 tsp chopped ginger

1/2 tsp red chilli powder

1/4 tsp coriander powder

1/4 tsp cumin powder

curry leaves

salt

oil for frying

oil for deep frying

Method:

Using ingridient1 make dough.and keep aside.

 heat pan add oil,add mustard seed when it start spluttered add sliced onion,curry leaves,ginger and saute for some time add mashed boiled potato,salt,chilli powder,coriander powder,cumin powder.when the masalas are combined with potato and cook well switch off.let this completely to cool.

divide the dough into equal size and make a ball shape and roll into circular shape and cut that into half.

apply water at the end and fold it like a cone and fill the masala.apply some water and close it.

heat oil for frying when it is ready for frying fry these samosa serve with tomato ketchup.