Rice Varities

Palak Chawal ~ Spinach RicePalak Chawal ~ Spinach Rice

2 cups long grained rice

large bunch of spinach, wash thoroughly, blanch for 3 mts, strain and puree

1/2 cup lightly sauteed paneer cubes (optional)

1 large onion, finely sliced1/2 tbsp oil + 1 1/2 tbsps ghee or butter

1 tsp ginger garlic pastewhole garam masala

(4 cloves, 1″ cinnamom, 1 elachi, 1 star anise, 1 bay leaf)

1/4 cup curd/yogurt1/2 tsp sugarsalt to tasteCoarsely crush (do not make a paste):

1 1/2 tbsps chopped coriander leaves

1 tbsp chopped pudina leaves3 green chillis

Heat oil+ghee in a cooking vessel, add whole spices and bay leaf and saute for a few seconds. Add the sliced onions and sugar saute for 4 mts. Add the ginger garlic paste and crushed coriander-pudina-green chillis and saute further for 5 mts. Add the spinach puree and cook further for another 8-10 mts. Add yogurt and combine and allow to cook for a mt, stirring constantly.Add the washed rice and saute for 2 mts. Add 3 1/2 cups water and salt and bring to a boil. Reduce heat, add paneer cubes (if using), cover with lid and cook till rice is done.Serve hot with raita or any curry of your choice

CAPSICUM RICE

1 Cup basmati rice, soaked in water

1 Capsicum, sliced1/2 Cabbage, chopped lengthwise

1 Onion, sliced 1 tsp Ginger-garlic paste

1 tsp Green chili pasteA pinch of AjinomotoSalt to taste

Oil for cooking Water

Heat oil in the pan. Add sliced onion and cook till it becomes light brown. Add sliced capsicum to it and cook for 2 min.Then add chopped cabbage and cook again for a whileThen add ginger-garlic paste, green chili paste and ajinomoto. Mix well Add the soaked rice in it and mix lightly, taking care that the rice don’t break.Add required quantity of water and cook till the rice is done.Cabbage and Capsicum Pulao is ready

VEGETABLE PULAV

1/2 Cup chopped onions 1/2 Cup chopped tomatoes

1/2 Cup cauliflower 1/3 Cup carrot chunks, cut Beans, shelled peas1/2 Cup grated coconut 1/4 Cup mint leaves 1 tsp Chopped ginger, garlic3 to 4 Green chilli 1/4 Cup cilantro

1/2 tsp Red chilli powder 2 Cups uncooked rice

Two 1 inch cinnamon sticks 4 Cardamon

6 Bay leaves Garam masala accoding to taste

Soak the rice in water for ten minutes and then drain.Take one tablespoon of oil in a pan.  When the oil is hot, add the rice to it and fry for some time.Grind coconut, ginger, garlic, mint, cilantro, garam masala, green chilli and red chilli. powder with some water together.Heat two tablespoon of oil in the cooker.When it is hot, add some cummin seeds, cinnamon, cardamon and bay leaves.Stir for a while and add chopped onions to it.  Stir the onion till it is golden brown.  Add the chopped tomatoes and ground paste.  Add the vegetables after frying for a minute.  Add rice and water then.Cook in the cooker till two whistles.

VEGETABLE  BRIYANI

1-1/2 cups Uncooked Rice

2 pinches Saffron (dissolved in a little water)

2 Onions (sliced)2 tbsp Cashew nuts (broken into pieces) 2 tbsp Raisins3 Tomatoes (finely chopped)

2 Capsicums (sliced) 2 cups (mixed boiled vegetables i.e. chopped cauliflower, carrots, potatoes, green peas) 1 tbsp Coriander Leaves (chopped) A little Milk 4 tbsp Ghee Salt to tasteTo be ground into a paste:6 Garlic Cloves 25 mm piece of Ginger 3 Cardamoms 4 Green Chilies 3 Cloves 1 tbsp Poppy Seeds 2 sticks Cinnamon1/2 tsp Turmeric Powder 1/2 tsp Chilly Powder 2 Onions6 Mint leavesBoil the rice in a vessel containing adequate water, cook and drain excess water.Add the saffron liquid and salt to the cooked rice. Mix well.Heat the ghee and add the onions.Fry until brown.Remove the onions and in the same ghee, add the cashewnuts and raisins.Fry for a few seconds. Remove and keep aside for garnishing. Add the prepared paste and fry for 3 to 4 minutes.Add the tomatoes and capsicum and fry again for 2 to 3 minutes.Add the boiled vegetables and coriander and cook for a while.Put 2 tablespoons of ghee at the bottom of a baking bowl.  Make layers of the rice and vegetables, beginning and ending with rice.  Sprinkle a little milk on top.  Cover and bake in a hot oven at 200 degree C for 15 to 20 minutes.Garnish with fried onions, cashew nuts and raisins and serve hot

VEGETABLE FRIED RICE

3 cups Water

1 1/2 cups Rice 2 tbsp Peanut Oil

1 small Onion, chopped 1 small Capsicum, chopped

1 tsp Garlic, minced 1/4 tsp Red Chili Powder 3 Spring Onions, thinly sliced 3 tbsp Soy Sauce

1 can Baby Peas, drained 2 tsp Sesame Oil 1/4 cup Peanuts, roastedFirst boil water in a saucepan and add rice to it.Cover the pan and allow it to simmer on a low flame for about 20 minutes.In the meantime, heat peanut oil in a large wok on medium flame. Add onions, bell pepper, garlic and red chili powder and cook it for about 3 to 4 minutes. Now, increase the flame to medium high and add cooked rice spring onions and soy sauce. Fry the mixture for about a minute.Now, add peas to it and cook for about a minute more. Thereafter, remove the wok from the flame and add sesame oil. Mix well and garnish with peanuts.The delicious vegetable fried rice is ready to be served!!

Bise Bele Bath
cups mixed vegetables (carrots, beans, peas, 1 potato, 1/2capsicum, cauliflower)
1 medium sized tomato chopped
1.5 cup toor dal washed1tsp turmeric
1 tsp tamarind juice/lime juice
For seasoning:2tbsps ghee/oil-ghee mixture, a few cashews (optional), 2 dried red chillies,, 1tsp mustard seeds, ½ tsp hing (asafetida), 1tsp jeera, 1 sprig curry leaves
2-3tbsps Bise bele bath powder (MTR bise bele bath powder/paste is quite good if you can get access to that.)
Boiled white rice 1.5 -2cups
In case you do not have this powder, here is a trick that might help you. Grind Sāmbhar powder with some cinnamon (1/2” piece) and 2 cloves.
Pressure cook vegetables and dal together with plenty water and turmeric till dal is well cooked. In a big pan, add the boiled dal-veggie mixture, to this add the boiled rice. Make sure the content of rice is less than the dal mixture and adjust the water accordingly. Let it be watery as the more it boils the more it thickens. Now add the chopped tomato and mix. The trick to knowing when this is complete is that the tomato should be boiled well. Add tamarind paste/lime juice; add salt per your taste. Now add the Bise bele bath powder and mix well. You can adjust the spice level based on your individual need. Close the lid and let it boil well in a medium flame for about 5-8 minutes till everything comes together. Finally in a separate pan, add ghee, when it is hot add mustard till it splutters. Now add the rest of the ingredients and switch off the heat. Add this to the bise bele bath and mix well and serve with raita…

Brinjal Masala Rice

1. 500 gms Rice (Basmati) (soaked and drained),

2. 200 gms Brinjal (Black Round one) (cut into 1 inch cubes),

3. 1 ½ tbsp coriander seeds Roasted,

4. 3 - 4 1 inch pieces of cinnamon sticks,

5. 1 tsp of cumin seeds1 tsp of Mustard seeds,

7. ½ tsp of cloves, ½ tsp of Black Pepper corns (seeds),

9. 1 ½ inch of ginger (paste or grated) salt to taste,

10. ½ cup grated coconut, 2 tsp of green chilly paste,

12. Coriander leaves (chopped),Turmeric powder.

 First fry all the ingredients i.e. from coriander seeds to pepper seeds and make powder. Take ghee or oil and heat in a vessel. Add mustard seeds and cumin seeds. When they start splutter, add ginger paste fry till it becomes brown. Then add drained rice and powdered masala, turmeric powder. Mix them well and fry for a 5 minutes and add water salt, green chilly paste, half of grated coconut. Cover the lid and cook till rice is ¾th cooked. Now add brinjal and cook till brinjal and rice is done and garnish with chopped coriander leaves and grated coconut serve hot with Raitha or you can serve with ghee and lime juice

BRIYANI

300 gms Basmati rice600 gms Chicken4 Cardamoms
•6 Cinnamons1 Ginger3 Garlic flakes2 Onions
10 gms Coriander leaves10 gms Mint leaves
1 tsp Black pepper1 tsp Coconut paste2 tbsp

2 Cups parboiled riceSalt to tasteOil for frying
Soak basmati rice in water for 30 minutes.Add salt, cardamom and cinnamon.
Grind ginger and garlic to make a paste.Mix the paste with coriander and mint leaves.
Add coconut, cardamom paste, lemon juice and black pepper.Mix it well.
Now add red chilli powder, coriander powder and salt.Cut chicken into pieces.
Marinate the chicken in this mixture.Heat the oil and fry the chopped onions.
Add marinated chicken pieces.Cook over medium flame till done.
Prepare a bed of parboiled rice in a handi.Sprinkle the fried onions.
Put chicken pieces and cover it with rice.Cover it properly and cook for 10 minutes.

KALKANDU SATHAM

Raw rice-1 cupMilk-1 cupKalkandu-1 cup
Cardamom-4Kumkumapoo(saffron)-a pinch
Ghee-3 table spoonsCashew nut-10Dry grapes-little
Cook the rice with 1 cup of milk and 2 cups of water either in cooker or rice cooker such that it can be smashed nicely. When it gets cooked smash the rice with a spoon when the rice is hot itself. Add the powdered kalkandu and cardamom into the rice keeping it in the stove. Kalkandu will make the rice watery. When the rice cools it will become thick. If you feel that it is too watery cook for another 5 minutes. Add the saffron mixed in milk also into the rice. Fry the cashews and grapes in the ghee and mix it with the rice.

PULIYODARAI RICE

Ingredients for the Rice
Raw rice-2 cupsTamarind-size of a small lemon
Curry leaf-littleTurmeric powder-1 teaspoon
Asafoteds-1/2 teaspoonGround nut-2 tablespoons
To season
Mustard seeds-1 teaspoonChanna dhal-1 teaspoon
Curry leaf-little
Red chillies-2(If the mix is not used use 6 more chilies)
Method
Keep the kadai in the stovePour four table spoons of gingili oil
Season with items given in ‘To season’Add the groundnut also and roast for 2 minutesDissolve the tamarind in ½ cup of waterAdd this water into the kadai
Add the grinded mixAdd little turmeric powder,asafoteda powder and required salt(2 to 3 table spoons, Remember salt is needed for the rice too)
Keep the stove in sim and cook till oil separatesNow The Puliyodarai mix is ready

Cook the rice with little less water than usual in such a way that they do not stick to each otherTransfer the rice into a flat bottom vessel. Add 1 tablespoon oil, mix well and allow it to cool .Once the rice cools ,little by little add the Puliyodarai mix into the rice and mix well. If there is extra mix, it can be stored for future use. It can be even kept outside. It will not get spoiled for 10 days .If refrigerated the mix will stay fresh for a longer time

THAKKALI SADAM

Rice-1 cupTomatoes Ripe -4 to 5(medium size)Big onion-1
Green chillies-2Mint leaves-littleCoriander leaves-little
Chili powder-1 teaspoon

To smash Ginger-a small pieceGarlic-3 pods
Fennel seeds-1 teaspoon
(If you don’t have the stone to smash, it can be smashed by putting it in the small mixie and rotating the mixie switch on the reverse once or twice)
To season
Cinnamon-2 piecesClove-2Fennel seeds-1 teaspoon
Mint leaves-littleCurry leaf-little
Rice
Cook the rice in such a way that it does not stick together. Use one cup less water while cooking than you usually use. Pour 1 teaspoon oil while cooking the rice. After cooking the rice transfer it into a flat vessel and let it cool for sometime
Procedure
Put the kadai in the stove. Pour 2 to 3 table spoons of oil (ghee can also be mixed).Season with the items mentioned in ‘to season’. Then add the nicely minced onions, and tomatoes and sauté well. Sauté the smashed items also. With the help of a spoon smash the tomatoes nicely so that it will get cooked faster. Add little turmeric powder, the chili powder and salt need. You can put little extra salt as salt is required for the quantity of rice used also. Do not pour water. Let the items get cooked in the tomato juice itself. If you feel the tomatoes you are using don’t have much juice, add little water. Switch off the stove when you feel the onions are well cooked and there is not much water content in the gravy. Mix the gravy little by little with the rice and check for the taste. If you feel the entire quantity is needed add it otherwise add the required quantity and refrigerate the remaining gravy which can be used later.

ANDHRA LEMON RICE

Rice- 2 cups Onion- 1 Fresh Lemons – 1 Mustard seeds- 1/2 tsp Cumin seeds- 1/2 tsp
Green chilly- 3 Dry red chilly-2 Turmeric – pinch Asafoetida – pinch Curry leaves- few
Whole Peanuts- 1/2 cup Coriander leaves- few Oil – 5 tsp Salt to taste.

 Cook rice separately. Heat the oil in a saucepan. Fry peanuts until light brown, put
all the peanuts on the rice. Put mustard and cumin seeds into the oil. Once the cumin seeds start becoming brown, add onions and green chillies in to the oil, saute well. Add turmeric, red chilly and Asafoetida into the oil. Mix well and switch off the stove.  Immediately add curry leaves.  Mix Lemon juice, salt and the sauted mixture to the rice. Garnish with coriander leaves. Serve hot with Coconut chutney

CARROT CAPSICUM RICECapsicum - 2 Carrot -1 medium size Rice - 1 cup
Water - 2 cups 1 tsp Turmeric powder Jeera - 1 tsp. Cloves - 2 to 3 Lavang - a small piece. 3-4 tsp Oil plus Ghee Salt to taste Corriander leaves Cashewnuts (a few)
For Frying Masala Powder 3 tsp coriander seeds 3 tsp bengal gram dal 5 red chillies.

Fry the above ingredients and make it into a powder without adding any water. Cookrice with 2 cups of water(the rice consistency should be such that each grain should be separate and it should not be overcooked) and allowit to cool. Cut the capsicum and carrot in small thin stripes. First, take a thick kadai and heat oil plus ghee, season jeera,
turmeric powder, cloves and lavang and add capsicum and carrot stripes and fry , add salt as required for the vegetables to be cooked, and then add the masala powder to the vegetable once it is cooked. Add the cooked rice to it and mix well. Can add a little more salt as per taste. Garnish it with corriander, cashewnuts fried in ghee and , little bit of fresh coconut before serving.

PANEER PULAVBasmathi Rice-1 cup Paneer- 1 packet Potato- Medium Size
onions-2 Peas--50 gm Cauliflower-1 cinnamon-1 inch piece cloves-2
Bay leaf-2 Black Cardamoms-2 Cumin seeds-1 tsp Chilly powder- 1 tsp Spring onions-1/2 bunch Salt & 1 tsp oil
Heat little oil in pan and fry paneer till it turns light brown and blanch it in warm water to make it soft. Fry onions and potatoes separately till golden brown. Add some oil and fry
cinnamon,cloves,cardamom,cloves, cumin seeds. Add cauliflower, peas and fry forsome time. pour 2 cups of water and chilli powder. when it starts boiling add
potatoes,onions,rice,salt and half portion of paneer to it. stir well and cook for 20 min in low flame. Now add spring onions to it and cook for 3 min. Garnish it with remaining paneer and coriander leave..

CHANNA BRIYANIBasmati rice -2 cups Channa - 1 cup (soaked
Ghee - 3 tablespoon Cinnamon 2 pieces(one
inch) Cloves - 5 Cardomom - 5 Big Onion - 2( finely chopped)
Green chillies - 4(split) Tomato - 1 (chopped) remove seeds Chille powder - 1 teaspoon
Turmeric Powder - ½ teaspoon Corriander leaves - ½ (chopped)
Salt - 1 teaspoon Water - 3 cups

Heat ghee & fry cinnamon, cloves and cardamom When the flavour comes out add
onions and green chillies and sauté Add tomatoes (remove the seeds) and sauté Add chilli powder, turmeric powder, coriander leaves and sauté Add rice and sauté for 3 mts
Add channa , salt and 3 cups of hot water and put this in a cooker  After 2 whistle,take off from fire,wait for 15 mts. After 15 mts open the cooker and mix coriander leave and mint leaves.
BRINJAL RICE1/4 kg - brinjal/egg plant1 cup - raw rice1 - onions4 - green chillies
ginger, small quantitypoppy seeds, small quantitygrated/shredded coconut, small quantitymustard, small quantitycumin seeds, small quantitycurry leaves, small quantitycashew nuts, small quantityturmeric powder, small quantity
1 stick - cinnamonsalt to tasteoil for fryingWash and keep rice in pressure cooker after adding a pinch of salt. After cooking spread it in a plate and allow it to cool. Cut brinjals length wise and soak in water after adding a pinch of salt to it. Boil the brinjals and keep it aside.Cut onions, grind ginger and green chillies and make it to a paste.Fry poppy seeds,cinnamon and coconut and keep it aside.Fry cashew nuts and keep it separately. Heat oil in a pan, splutter mustard seeds, cumin seeds, curry leaves, cashew nuts, then add ginger paste, coconut paste to it, turmeric and add chopped onions.Fry them well, now add boiled brinjals. Deep fry them until it forms like gravy. Now mix the gravy with the rice and serve hot. Hot and tasty brinjal rice is delicious and ready to be served. Serve brinjal rice with potato chips.

Roasted brinjal

200 gm Brinjal (eggplant) - cut into bite size pieces

2 tsp chilli powder1/4 tsp turmeric powder1/2 tsp pepper powder-freshly ground

1 tsp white-sesame seeds1/2 tsp garam masala or any good mutton masala

1/2 tsp(very little) ginger-garlic paste1/2 tsp asafoetida powder

1 tsp lemon juice1 1/2 tsp saltfew curry leaves

few coriander leaves1 tbsp + 2 tsp(for greasing the tray) refined oil

Take the microwave tray out.Take the tray used for grilling,Grease the tray with 2 tsp refined oil (using a brush).Mix all the ingredients well so that the masala gets evenly spread on brinjal pieces.Spread the brinjal pieces on the grilling tray and grill this for 6 mins.Take the tray out after 5 mins.Turn the brinjal pieces and grill for 2-3 minsServe this Roasted Brinjals with Rice and Sambar or Curd Rice.

RAW BANANA THORAN2 Raw Banana - cut into bite size pieces2 tbsp coarse coconut paste(ground with 1/2 tsp cumin seeds,1 small onion and 1 garlic pearl)1/2 cup cooked and mashed Toordhal1 tbsp finely chopped onions1 tsp chilli powder1/4 tsp turmeric powder1 tsp freshly ground pepper powder2 whole red chillies1 tsp cumin seeds1/2 tsp mustard seedsfew curry leavesfew coriander leaves1/2 cup water2 tsp refined oil2 tsp or salt to taste

Take a microwave bowl and add mustard seeds,cumin seeds,chopped onions, whole red chillies,curry leaves and refined oil.Mix them well.Microwave high for a min.Mix all the other ingredients including 1/2 cup water and add this to the above bowl.Microwave this on high for 10 mins or till water evaporates.Take the bowl out after 5 mins.Serve this Raw Banana Thoran hot with rice and sambar or karakuzhambu or Rasam or Curd.

.Small arvi is chepangkizhangu250 g Arvi (small taro roots)2 tsp chilli powder1/2 tsp turmeric powdera pinch of asafoetida powderfew curry leaves2 tbsp refined oil1 1/2 tsp salt Take a microwave bowl,add 500 ml water and arvi with skin. Microwave this for 10 mins on high.Take the bowl out and wash with cold water and peel of the skin.Cut each arvi into 4 pieces.Mix all the ingredients well and spread the spiced arvi on a grill tray and grill this for 10 mins on high.Serve this roast hot with rice and sambar.

CRISPY LADYFINGER FRY15 Bhindis (ladies-finger) - chopped fine and wiped1 1/2 tsp chilli powder1/2 tsp freshly ground pepper powder1/4 tsp turmeric powder1 1/2 tsp salt1 tsp besan flour1tsp lemon juice1/2 cup refined oil

Mix all the ingredients except refined oil well.Heat refined oil in a kadai and fry the bhindis till crisp and little brown,stirring continuously.Serve this with rice or add this to the top of thick plain yoghurt(mixed with little salt) and have.

GONGURA CHUTNEYbunch of Gongura (Pitwa) leaves (red-stemmed ones are sourer than the green-stemmed ones)½ cup water5-6 green chillies slit longitudinallyvery little imli (tamarind)½ tbsp mustard seeds (sarson)½ tbsp urad dal (slit ones, not the whole dal)1 tbsp chana dal2 tbsp oilpinch of haldi (turmeric)pinch of hing (asafoetida)salt to tasteSeparate the leaves from the stems and wash thoroughly in clean water.Take it in acontainer, pour half cup water and keep it in simmer.Add turmeric powder, green chillies and very little imli juice ( as the leaves are sour).After the leaves are cooked and become soft add salt and keep it aside.Heat oil in a kadai and add mustard seeds, urad dal, chana dal and allow these to crackle and then add asafoetida.Add these to the cooked leaves and mix it well.Garnish with green chillies and relish the taste with rice and dal

VAZHAKAI MASALA

2 nos raw banana - cut into round pieces1 tbsp refined oil

1/2 tsp turmeric powder1 cup chopped coriander leaves

1 cup chopped mint leavesa sprig of chopped curry leaves

3 no.s green chillies1 tsp cumin seeds1 tsp lemon juice

2 tsp saltGrind  chopped coriander leaves  , chopped mint leaves , a sprig of chopped curry leaves, green chillies,  cumin seeds,turmeric powder,lemon juice  and salt into a smooth paste .Apply this green masala on raw banana pieces and keep it aside.Heat oil in a pan and shallow fry the raw banana pieces both sides,till golden brown.Serve it with Rice and sambar or with tomato ketchup.

SMALL PAVAKAI1/2 kg bittergourd1/4 tsp turmeric powder1/2 tsp mustard seeds1 tsp red chilli powder1/4 asefotida powder1 tbsp oilSalt,to taste Wash and wipe small tender bitter gourd. Cut into 2 halves.Don't throw away seeds.Seeds gives more taste for this type of bitter gourd.Rub them with 1/4 tsp salt.Take a pan and heat oil and add mustard seeds.After it crackles, add the bitter-gourd, turmeric powder, asefotida powder and red chilli powder.Saute in between.It will be cooked in 5 minutes.It shrinks in quantity.Add little salt.Take care that you had already added some salt to it.Pavakai curry is ready.

Brinjal Curry

Brinjal - 2 (tender ones) or 16 -20 cubesOnion - 1 (small)Tomato - 1

Ginger garlic paste - 1 tspnTurmeric powder -1/4 tspn

Chili powder - 1 tspn (adjust to your taste)

Coriander powder - 1½ tspnMustard seeds and Urad dal - 1/2 tspn

Curry leaves - 1 sprigWater - 1 to 2 cupsSalt - to tasteOil - 2 tspn

Roast and make powder of :Peanuts - 2 tspn

Chana dal (kadalai paruppu) - 1 tspnSesame seeds - 2 tspn

Cut Brinjal into small cubes. Chop Onion and Tomato into small pieces.

Heat a tspn of Oil in a pan. Add Peanuts and Chana dal, fry till it turns into golden brown or till its cooked. Next, add Sesame seeds and fry till it starts spluttering. Then remove from heat and make a coarse powder of this in blender.Heat a tspn of Oil in a pressure cooker. Add Mustard seeds and Urad dal, Once it starts spluttering add Curry leaves and Onion. Fry Onion till it becomes transparent. Add Ginger garlic paste and fry till the raw smell goes.Then add Tomato, Brinjal, Turmeric powder, Chili powder, Coriander powder, ground powder(Peanuts+Chana dal+Sesame seeds), Salt and Water. Cover and cook for 1 whistle. You can also cook this curry in ordinary pan till the brinjal becomes tender.Serve once the steam is released from the cooker.

Andhra Ridge gourd fry (Peerkangai poriyal)

Ridge gourd- 1Onion- 1Curry leaves- few

Mustard seeds and Urad dal- 1/2 tsp

Coriander seeds- 3 spoonCumin seeds- 1 1/2 spoon

Grated coconut- 4 or 5 spoonGreen chili- 1Turmeric powder- 1/4 tsp

Red chili powder- 1/2 tspOil and Salt- as required

Remove Ridge gourd skin(You could make Chutney out of it).

Cut Ridge guard and Onion into length wise.Heat little Oil in a pan. Fry Coriander seeds and Cumin seeds till it turns into dark in color.Grind fried itmes, Grated coconut and Green chili.Heat Oil in a pan. Add Mustard seeds and Urad dal, once it splutters add Onion and Curry leaves, fry till Onion becomes brown in color.Then add Ridge gourd, Ground items, Turmeric powder, Red chili powder and Salt. Cover with a lid. Cook till Ridge gourd turns into soft or till its cooked . If required add little water to cook. Don’t add too much of water.

Aakakarakaya Vepudu Recipe

Ingredients: kg aakakarakaya, lightly peel, quarter

2 onions, slicedlarge pinch turmeric pwd

1 tsp red chilli pwdpinch of roasted methi pwd

1/4 tsp garam masala pwdlarge pinch sugar

2 tbsps oilsalt to taste

For seasoning/poppu/tadka:

10-12 curry leaves1 Drizzle 2 tsps oil in a vessel, add the quartered teasel gourds along with a large pinch of sugar and saute for 9-10 mts till they attain a pink shade.2 Heat 1 1/2 tsps oil in a cooking vessel, add sliced onions and saute for 3-4 mts. Remove from vessel, cool and make a paste. Keep aside.3 In the same vessel, the onions were sauteed, add the remaining oil, add curry leaves and the onion paste and saute for 4 mts. Add chilli pwd, methi pwd, haldi, garam masala and salt and combine.4 Add the roasted teasel stuffed quarters and stir fry on medium heat ensuring they don’t burn or stick to the pan.

Gutti Vankaya ~ Stuffed Eggplant Roast

1/4 kg purple brinjals, wash, make + quarters with stalk intact

small lemon sized tamarind, extract pulp

1 1/4 tbsps oilFor stuffing:

1 large onion, sliced4-5 garlic cloves

1″ cinnamon stick1 tsp red chilli pwd

1 tsp coriander pwd1 1/2 tsps ghee or soft butter

1/2 - 1 tbsp grated jaggery or sugar (adjust)salt to taste

For poppu/tadka/seasoning:

1/4 tsp methi seedsa sprig of curry leaves

Add 1 tsp oil in a cooking vessel, add garlic and cinnamon stick and saute for a few seconds. Add the sliced onions and saute till rawness disappears. Approx 4-5 mts. Keep aside to cool.Once cool, make a coarse paste. Remove the paste into bowl, add salt to taste, red chilli pwd, jaggery, coriander pwd and ghee. Combine well and stuff the brinjals with this paste.Add the remaining oil in a vessel, add curry leaves and toss them for a few seconds. Add the methi seeds and let them turn brown. Place the stuffed brinjals in the oil and cook on medium high flame for 2 mts. Now, cover with lid and let them cook on medium low flame for 12-14 mts. Keep checking in between and stir fry to ensure they don’t burn or stick to the panAdd the tamarind extract along with a cup of water. Bring to a boil and reduce flame and place lid and cook over low flame for 13-15 mts. The water content should reduce.
Remove lid and cook over low flame and let the brinjals roast well and itappears like a dry saute (mudda kura). It should take about 8-10 mts for the brinjals to be well roasted. Turn off heat.Serve with rice, pappu pulusu or sambar

STUFFED CAPSICUM

6-8 Small size green capsicums

2 tbsp of shelled, boiled and mashed green peas

3 Boiled potatoes 1 Onion, finely chopped

1/4 tsp Chili powder 1/4 tsp Turmeric powder

1/4 tsp Amchur powder (mango powder)

1/4 tsp Garam masala powder 1/4 tsp Coriander powder A few seeds of Pomegranate

Oil as required Salt according to taste

Wash the capsicums and boil them on a medium heat till they are tender. Then, remove them, drain and let it cool.Heat 2 tsp of oil in a frying-pan and fry the chopped onions till they turn brown.Add the mashed potatoes, peas and the spices and fry them together.With a sharp knife, gently cut out the stem and seeds of the capsicums, stuff the potato mixture into the capsicums and then tie them carefully with a thread. Heat oil in a pan and fry the stuffed capsicums on all sides. Take off the threads before serving.

STUFFED ONIONS

250 grams Small Onions

1 tsp Mustard Seeds 1/2 cup Roasted Sesame Seeds

1 tsp Red Chilli Powder 2 tsp Coriander Powder

1 tsp Dried Mango Powder 1/2 tsp Turmeric Powder 4 tbsp Oil Salt to taste

Coriander Leaves(chopped)

Wash the onions properly after peeling off the skin.Make a slitin the centre of each onion.Heat about 2 tbsp of vegetable oil in a pan.Fry the mustard seeds and then add turmeric powder, roasted sesame seeds, chilli powder, coriander powder, mango powderandsalt.Mixitandfryforabout3to4minutesonlowflame.Allow the masala to cool.Now fill this masala in each of the onion.Heat the remaining oil in a non-stick frying pan.Fry the stuffed onions for 4 to 5 minutes on low flame.  Pour little water and allow cooking till whole water gets evaporated.Garnish with chopped coriander leaves.Stuffed onions are ready to serve.

VEGETABLE CHOWMEIN

220 gms Fresh Egg Noodles

• 1 cup Bamboo Shoots1 can Water Chestnuts

• 1/2 Red Bell Pepper (cut into half and discard the seeds)

1 cup fresh Snow Peas 2 Celery Stalks

2 slices Ginger (minced) 2 tbsp Dark soy sauce

1 tsp Sugar 1 tbsp Chinese Rice Vinegar

1 cup Moong Bean Sprouts 2 tbsp Oil for stir-frying

Cook the noodles in boiling water for 3 - 5 minutes. Drain the water.Rinse all the vegetables under running water and drain thoroughly.Cut the red bell pepper and celery into thin strips, string the snow peas and keep it aside.Take oil in a wok and heat it.  Add the minced ginger and stir-fry briefly until aromatic.Add the water chestnuts and fry then for a while.Now add the other vegetables except for the moong bean sprouts.Stir-fry briefly and add the noodles.Stir in the dark soy sauce, sugar, and rice vinegar.Now add in the bean sprouts and cook for a few more seconds and serve hot. RAW BANANA FRY 2 medium raw (plantains)Curry leaves1 Tbsp urad daalAsafetida Cumin seeds(jeera)Mustard seeds2 tsp Turmeric Coriander leaves for garnishingOilsaltTo make powder2-3 dried red chillies1 Tbsp coriander seeds1 Tbsp of raw dry tamarind (not paste)Peel the raw banana and cut them into discs.Dry roast the ingredients for dry masala and grind it to a fine powder. (If the tamarind is roasted, even that will turn into powder along with red chillies and coriander seeds).Heat a heavy bottomed pan, and then add oil, jeera, mustard, curry leaves.Add asafetida, then the urad daal and fry until it turns golden brown. Add the cut banana discs, salt and continue to fry.Add the masala powder and sprinkle of water in between, and fry. Once in a while add oil also as it makes it crispy and tasty.When it is done, it should be both cooked and crispy at the same time. Garnish with coriander leaves. PALAK KURA PAPUSpinach1 cup Kandi pappu(Toor dhal)1 Tomato3 Green Chillislittle TamarindSalt1 small Onion1 tbsp Mustard seedsCurry LeavesCoreinder leaves1 tbsp Channa dhal1 tbsp Urad dhalCook Toor dhal,Tomato,Gree Chilli,Chopped Spinach in to 2 ,3 cups of water until soft.Then add salt and Tamarind again cook mixture for 5min.Mix it well with Wisk or Spoon it should be a fine pasteSeason with oil,Mustard seeds,Channa dhal,Urad dhal,Curry leaves and Onions and cook for 2mins.Garnish with Coriander leaves,fried Onions and curry leaves

SMALL BITTERGOURD STUFFED CRY

Small size BitterGourdsSliced OnionChopped 4 Green Chillis1/4 tbsp TurmericCoreinder leavesSalt to taste1 tbsp Red chilli powder1 tbsp Mustard seedsCurry Leaves1/4 tbsp Cumin seeds(Jeera)1 tbsp Channa dhal1 tbsp Urad dhal

Potato Pittu

Split BitterGourd and remove seedsStuff Potato Pittu in BitterGourdHeat the 4 spoons of oil in pan over medium heat.Place Mustrad seeds,Cumin seeds,Curry leaves,Channa Dhal,Urad Dhal in oil fry it for 2min.Place Green Chillis,Onion slices fry untill onion turns Golden Brown color.Place stuffed BitterGourd in pan and fry untill BitterGourd cooked and turn to dark brown color in low flame.

potato pittu

2 PotatoesSliced OnionChopped 4 Green Chillis1/4 tbsp Turmeric1 tbsp Ginger SlicesCoreinder leavesSalt to taste1 tbsp Mustard seedsCurry Leaves1/4 tbsp Cumin seeds(Jeera)1 tbsp Channa dhal1 tbsp Urad dhal

Boil Potatoes and mash itHeat the 2 spoons of oil in pan over medium heat.Place Mustrad seeds,Cumin seeds,Curry leaves,Channa Dhal,Urad Dhal in oil fry it for 2min.Place Ginger,Green Chillis,Onion slices fry untill onion turns Golden Brown color.place Potato ,Turmeric,Salt fry it for 5 mins.Add Coriander leaves fry it 2mins.

VAZHAKAI PODIMAS

Ingredients :

1 no - Raw Banana (Plantain)
1 no - Onion
5 nos - Green chillies
5 nos - Curry

leaves
1 tsp - Mustard seeds
1/2 tsp - Urad dal
1 tbsp - Coconut
Salt to taste
Oil for frying

Cooking Instructions :

- Peel the banana and cut it into pieces.
- Keep the banana pieces in water.
- Cut onion into small pieces
- Boil the banana and onion pieces.
- Add salt to this mixture.
- Heat the oil in a pan.
- Add urad dal, mustard seeds and green curry leaves.
- Mix chillies and onions.
- Now add banana pieces and mix it gently.
- Cook it for 2 minutes.
- Add coconut to the cooked mixture.

VENDAKAI MANDI20 nos - Okra (Lady's Finger)
1 no - Onion
10 nos - Garlic flakes
6 nos - Green chillies
1 tsp - Tamarind paste
1/2 Cup - Raw rice water
7 nos - Curry

leaves
1/2 tsp - Mustard seeds
1/2 Cup - Water
Salt to taste
Oil for frying

Cooking Instructions :

- Add 1/2 cup water to the tamarind paste.
- Wash the okras and cut it into small pieces, chop the onions and garlic, slit green chillies.
- Heat the oil, fry the okra pieces and keep aside
- Heat the oil again and add mustard seeds and curry leaves.
- Mix chopped onions, garlic and green chilies.
- Add fried okras and tamarind paste, Mix it well.
- Add raw rice water, add salt, boil till the mixture turns thick.
- Vendakkai Mandi is ready.

LADYS FINGER WITH GREEN CHILLY

1/2 kg – ladies finger oil – for fryingsalt – as requiredpound coarsely:1 big (chopped) – onion4 or 5 – greenchilliesMethod: Cut ladies finger into 11/2 inch pieces. Heat oil in a pan and fry the pieces till half cooked. Add pound mixture and fry till ladies finger become dark in colour. Sprinkle salt at the end, mix well and remove from fire.

SUNDAKAI PACHADI

Ingredients
Sundakkai-1 cup(tender ones)Small onion chopped-20
Tomato-1Sambar powder-1 teaspoon
Turmeric powder-1 teaspoonTamarind paste-1 teaspoon
Cooked Thoor dhal-1/4 cup
To season
Musrad seed-1 teaspoonSmall jeera-1 teaspoon
Curry leaf-littleCorriander leaves to season

Procedure
Select tender sundakkai while cutting. Split into 4 and put into water. Mince onion and tomatoes. Cook thoor dhal one whistle less than you cook for sambar. Keep the kadai in the stove. Season the pachadi with the items given in to season in 1 table spoon of oil.Add the onion and tomatoes and saute for 3 minutes. Now add the cut sundakkai and saute in medium fire for 5 minutes.If sauted nicely,there will be no bitter taste in the curry. After sauting add the water that is there on top of the cooked dhal.(If there is not much water in your cooked dhal, add a cup of water into it, mix it lightly and take out that water.).Add turmeric powder. Half close the kadai and cook for 6 to 7 minutes in medium fire till the Sundakkai cooks soft. Now add little more dhal water and sambar powder.cook for 3 minutes. Add the salt needed and the tamarind paste now. When the curry boils add the cooked thoor dhal left and cook for 5 more minutes. You should not cook long after adding dhal as the curry will turn very thick. Garnish with coriander leaves. This gravy will be semi solid .This can be mixed with rice as well as used as a side dish for curd rice.

Brinjal Tamarind gravy

Brinjal - 4Tamarind - small lemon sizeSugar - a pinchSalt - to tasteSesame Oil - 4 to 5 tspn

For Stuffing:Onion - 1 (finely chopped)Masala Powder or Chili Powder - 1 to 2 tspn (Adjust with your spice level)Turmeric Powder - 1/4 tspn
For tampering:Mustard seeds and Urad dal - 1/2 tspnCurry leaves - 1 sprig Slit Brinjal vertically and horizontally. Don’t cut it completely, So that it can hold the stuffing. Refer the picture. Finely chop the Onion and keep it aside.Soak Tamarind in water for 15 minutes. After that extract about 2 cups of tamarind juice from it and keep aside. Mix finely chopped Onion, Masala powder, Turmeric powder and 2 to 3 tspns of Sesame Oil in a small bowl.Fill this mix inside the brinjals without breaking it. Do this carefully. Keep all the brinjals ready.Heat 2 to 3 tspns of Sesame oil in a pan. Once the Oil is hot, add the stuffed Brinjalas and the remaining stuffing, fry till all the brinjals turn into light purple color. Add extracted Tamarind juice, Sugar and Salt o it. Keep the stove in high heat and bring the curry to boil completely, then reduce the heat to medium .Let this curry cook in medium heat till the curry becomes thick and Oil oozes out. Turn the Brinjals once in a while to cook all the sides.Finally do the tampering. Heat a tspn of Oil in a pan. Add Mustard seeds and Urad dal. Once the seeds starts spluttering add Curry leaves and pour this mix to the Brinjal tamarind curry.
Goes well with: White rice

BRINJAL DRUMSTICK CURRY

IngredientsDrum stick -5
Brinjal-3Small onion-20(big onion-10
Tomato-1Garlic-10Sambar powder-1 table spoon
Turmeric powder- ½ teaspoon
Procedure
Keep the kadai in the stove. In 2 teaspoons of cooking oil season the masal with a teaspoon of mustard and fennel seeds. Saute the minced onion, garlic and tomato pieces one after the other. Add the length wise cut brinjal pieces and sauté well. Now add the drumstick pieces. Add 2 cups of water along with the turmeric powder. Close the kadai and cook for 10 minutes in medium fire till the drum stick pieces are cooked soft. Now add the sambar powder and the salt needed along with little water if there is no water left in the kadai. Cook till everything gets mixed well ( at least 5 minutes).Don’t make it very dry. Garnish with coriander leaves. Brinjal, drumstick and coriander smell will make the dish altogether taste divine.

CHENNAI FRY

Yam-1/4 kg (Cut like finger chips pieces)
Oil-2 table spoons

Ingredients for the masal
Garlic-7 to 8 podsFennel seeds-1 teaspoon
Pepper-1 teaspoonChili powder- 1 table spoon
Turmeric powder-1 teaspoonSalt-1 table spoon
Procedure
Cook the Yam pieces in a kadai for 5 to 6 minutes (till they are 3/4th cooked) Drain the water and keep it to cool. Mean time grind the ingredients given for masal in the small jar with just enough water. Marinate the yam pieces with the masal for 5 minutes. Keep the kadai in the stove and in 2 tablespoons of oil season the fry with a teaspoon of mustard seed and fennel seed and little curry leaf. Add the yam pieces and fry nicely without stirring much. Too much of stirring will make the pieces break. (Be sure that the pieces are not cooked too much in the beginning).When the pieces get roasted oil will separate Remove the pieces alone and discard the excess oil. This fry will be yummy with Rasam rice as well as curd rice

VAZHAIPOO KOLA

Ingredients
1 banana flower withy petals cleaned and nicely minced
1 big onion mincedGrated coconut-1 table spoonCurry leaf-little
For grinding
Thoor dhal-1 small cup
Red chilli-5Fennel seeds-1 teaspoon
(Soak these items for 15 minutes and coarsely grind in the small jar without much water)
Procedure
Take the grinded dhal and add the minced banana flower, onion, turmeric powder, coconut and the salt needed. Mix well. If you have a microwave, cook it inside that for five minutes. Remove it from the oven mix well and again cook for 5 minutes. Now everything will be well cooked. Those who don’t have a microwave can steam the mix in an idly pot. After cooking like this, keep the kadai in the stove .In 2 to 3 table spoons of cooking oil season the curry with a teaspoon of fennel seed and curry leaf. Add the cooked mix and cook in low fire stirring frequently. The mix should turn like puttu without water content. The mix if left without stirring will get burnt and catch at the bottom of the kadai. If necessary little more oil can be added. This will take 10 to 12 minutes to get done in medium fire. But for sure all this pain will get you a great name from your loved ones for serving them something delicious.

BEETROOT CARROT POTATO FRY

Ingredients
Carrot-1 bigBettroot-1 small
Potato-1 bigBig onion-1Tomato-1

grinding
Cocunut-2 tablespoons
Pottukadalai-1 to 2 tablespoons or (cashews-5)Redchilli-6
Fennel seeds-1 teaspoonCumin seed-1 teaspoon
Procedure
Cut the vegetables into small pieces. Pressure cook the vegetables in high flame adding a cup of water and little salt for 1 whistle (5 minutes).For grinding, first dry grind the chilies, pottukadalai, fennel seeds and cumin seeds, then add the coconut with little water and grind to a smooth paste. Keep the kadai in the stove. In one to two tablespoons of oil season the curry with a small piece of cinnamon, 2 cloves, 2 cardamoms and a teaspoon of fennel seeds and curry leaf. Add the minced onion and tomatoes and sauté with a pinch of salt. Now add the grinded masal and sauté that also nicely till oil separates. Now add ¼ cup of drained water from the vegetables cooked. Mix well and add the drained vegetables. Now check for the salt and hot taste. If anything is less add now. If it is less hot, add little chili powder or sambar powder and go on stirring till there is no water content and the curry gets the glow of the oil. Add a handful of nicely minced coriander leaves if you have stock. Mix well and switch off the stove.

KATHIRIKA MALLI KOOTU

Ingredients
Brinjal-4 medium sizedBig onion-1 or small onions(10)
Tomato-1
Coriander leaves-a small bunch (1 cup cut Coriander leaves)
Sambar powder-1 teaspoonGreen chillies-2
Tamarind paste-1/2 teaspoon (1/4 qty used for sambar)
Thoor dhal-1 handful (switch off one whistle short than for sambar)
To season
Small jeera-1 teaspoonBroken urudh dhal-1 teaspoon
Curry leaf-little
Procedure
Keep the kadai in the stove. In one teaspoon of ghee or cooking oil season the curry with the items given in'to season’. Add the chopped onions, tomatoes, green chili and cut brinjal pieces one by one and sauté nicely for 3 to 4 minutes. Add the water that is on top of the cooked dhal(1 cup) and the sambar powder. Cook for 3 more minutes. The brinjals will be almost cooked now. Add the tamarind juice, salt needed and the cooked dhal now. Allow it to cook for 2 more minutes. Now add the chopped coriander leaves. Wait for one boil and switch off the stove. The curry should be semi solid with the brinjals rightly cooked. Over cooking will make the brinjal pieces smashed

PAVAKAI MASALA

Ingredients
Pavakkai-2(medium sized)Small onion-30 or big onion 2
Tomatoes-2Garlic-10
Sambar powder-2 teaspoonsTamarind juice-1/2 teaspoon
Coriander leaves-little
Mince the onions and tomatoes in a chopper or cut the onions and garlic into very small pieces. Rotate the tomatoes once in a mixie to crush them. Cut the pavakkai also into small pieces.
Procedure
Keep the kadai in the stove. In two table spoons of oil season the curry with 1 teaspoon of mustard, 1 spoon small jeera and curry leaves. After the mustard seeds splitter, add the minced onions, garlic and sauté till they turn transparent. Now add the pavakkai pieces and keep the stove in medium flame and cook the pieces without adding water. When you feel that the pieces are almost cooked add the crushed tomatoes sambar powder and the required salt and the tamarind juice. Let this cook for 5 more minutes .Now add 2 teaspoons jaggery and keep the stove in sim. You will notice oil separating. Now switch off the stove. If desired it can be garnished with coriander leaves.

KOVAKAI FRY1/2 kg - tinda/kovakkai1/2 tbsp - red chilly powder
1 tbsp - coriander powder1 tsp - turmeric powderasafoetida, a pinch
1 tsp - mustard seedsoil for deep fryingsalt to tasteWash and slice the vegetables in round shape as shown in the picture. Heat oil in a pan/kadai, add asafoetida, splutter mustard seeds Add vegetables, red chilly powder, coriander powder, turmeric powder, some salt and mix well. Fry till it turns brown. Hot kovakkai curry is delicious and ready to be served. It can be served with rice.

VAZHAKAI PODIMAS2 - raw banana plaintain1 tsp - mustard 1 tbsp - black gram dal
1 tbsp - bengal gram 3 - green chilliessmall quantity - ginger
small quantity - curry leavesa pinch - asafoetidasmall quantity - grated/shredded coconut
salt to tasteoil for fryingPeel off the skin and cut raw banana plaintain in water. Add a tea spoon of curd to it. Boil it for some 5 minutes in microwave oven or in gas stove. Keep other required ingredients ready. Heat oil in a pan/kadai, splutter mustard, black gram dal, curry leaves, asafoetida, ginger, green chillies, grated coconut, and finally plaintain. Add little salt to it. Mix them well. Plaintain podimas is delicious and ready to be served. It can be served along with rice.

VENDHAYA KEERAI DAL

Ingredients:
Fenugreek leaves - Vendaya Keerai - 1 bunch
Red gram dal - Thuvaram Parupu - 1/2 cup
Onion - Vengayam - 1 no. (Medium)
Tomato - Thakkali - 1 no. (Medium)
Green chillies - Pachai milagai - 2 nos.
Red chilli powder - Kaintha milagai thul - 1 tea spoon
Tamarind - Puli - lemon size
Garlic - Poondu - 2 flakes (Small)
Grated/Shredded coconut - Thuruviya thengai - 2 table spoons
Mustard - Kadugu - 1 tea spoon
Black gram dal - Ulutham paruppu - 1 table spoon
Curry leaves - Karuvepilai - small quantitySalt to tasteOil for fryingWash and cut fenugreek leaves and keep it aside. Wash dal and keep it in pressure cooker along with green leaves, chopped onion, tomatoes, garlic, tamarind paste, green chillies, red chilly powder, grated coconut and little salt. Pour 1 cup of water and boil it for some 15 minutes. Smash it. Heat oil in a pan/kadai, splutter mustard seeds, black gram dal, curry leaves and add it to the boiled dal. Methi dal is ready to be served. It can be served along with white rice, chappathi or roti.

GINGER RASAM/SOUP

Ginger - Inji - small quantityGreen chilly - Pachai milagai - 1 no
Tomato - Thakkali - 1 no.Mustard seeds - Kadugu - 1 tea spoon
Coriander leaves - Kothamali - small quantityAsafoetida - Perungayam - a pinch
Rasam powder - Rasam podi - 1 table spoonTurmeric powder - Manjal podi - 1 tea spoon
Salt - Uppu - 1 table spoonOil for fryingWash and squeeze tomatoes.

Peel off the skin from ginger and smash coarsely. Keep other ingredients ready. Heat oil in a pan/kadai, add asafoetida, splutter mustard seeds, add tomatoe, ginger, green chilly (slit into two pieces). Add little turmeric powder, rasam powder and salt. Mix well. Add water if required. Finally add chopped coriander leaves. Ginger rasam is delicious and ready to be served. It can be had like soup or along with white rice.

RASAM POWDER

Red gram dal - Thuvaram parupu - 1/2 cupRed chillies - Kaintha milagai - 20 nos.
Pepper - Milagu - 50 gmsCumin seeds - Jeeragam - 50 gms
Fenugreek seeds - Vendayam - 5 table spoons
Coriander seeds - Dhaniya - 5 table spoonsFry each of the ingredients separately in a pan/kadai after heating a tea spoon of oil. Allow it to cool off. Grind them in a mixie. Rasam powder is ready.

 BAGARA BAINGAN1/4 kg - brinjals (round & small)2 tbsp - sesame seeds4 tbsp - roasted peanuts
1 tsp - ginger garlic paste2 tsp - tamarind juice2 - onion paste1 tsp - garam masala pwd
1 tsp - dhaniya pwdoil for frying1/2 tsp - haldi1 tsp - chilli powdersalt to taste
coriander leaves for garnishingCut 3/4th of the stalk Cut brinjals into 4 slices retaining the stalk Then fry them in oil until tender and keep aside. Pour oil in a pan and add ginger garlic paste & fry. Add onion paste and fry till golden brown. Add peanut, sesame powder, haldi, dhaniya powder, tamarind juice, garam masala pwd, chilli pwd, salt and fry till oil comes out. Then add fried brinjal and cook for 5 min. Garnish with coriander leaves.

• Arachu-vitta RasamTamarind Extract – 1.5 cup
• Turmeric powder – ¼ tsp
• Tomato (Medium) – 1 no
• Salt – to taste
• Hing – 1/4 tsp
• Coriander leaves – few
• Ghee – 1/2 tbsp
• Mustered seeds – 1 tsp
• Crushed Pepper and cumin seeds – ½ tsp

TO GRIND:

• Toor dal – 1 tbsp
• Cumin seeds – 1 tsp
• Red chili – 2 nos [or] to taste
• Curry leaves – 1 sprig
• Soak the toor dal for half an hour. And grind it with cumin seeds, red chili and curry leaves to a smooth paste. This step is what differentiates this Rasam  from a regular Rasam.
• Take a vessel and add tamarind extract, chopped tomato, turmeric powder,hing and salt. Boil until the raw smell is gone.
• Add the ground paste and 1.5 cup of water into it. Mix it well. Let it boil until foam comes. Cook it in the medium flame. Garnish it with few coriander leaves.
• For seasoning: Take a kadai and heat the ghee, add mustered seeds. When it splutters, add crushed cumin and pepper and have a quick mix. Pour it in to the Rasam.
• Serve it hot with Rice and Pappad/Veg-curry.

• Kathirikai Gosthu
• Kathirikai /Brinjal – 1 no (large) or 6 nos (small)
• Onion (medium) – 1 no
• Tomato – 1 no
• Tamarind – Gooseberry size (Soak in water for few min)
• Moong dal – ¼ cup
• Green chili – 2 nos
• Sambar Powder – 2 tsp
• Turmeric powder – ¼ tsp
• Grated ginger – 1 tsp
• Asafetida – ½ tsp
• Curry leaves – few
• Coriander leaves – few
• Mustered seeds – 1 tsp
• Urad dal – ½ tsp
• Oil – 2 tbsp
• Salt – to taste
• Take a pressure pan/cooker, heat the oil and add chopped onion, sauté it until the raw smell is gone. Then add the chopped tomato, green chilies and ginger. Mix it well.

• Add the chopped Kathirikai /Brinjal, moong dal, turmeric powder, sambar powder, asafoetida, curry leaves, salt and water (enough water to cook). Cook it for 2 – 3 whistles. Let it cool. Add the tamarind extract in the cooked item. Let it boil until raw smell is gone.
• For seasoning: Heat the oil and add the mustered seeds. When it splutters, add urad dal and fry until golden color. Pour it in the gosthu. Garnish it with coriander leaves.
• Serve it hot with rice or as a side dish for Dosa/Idli.

·         Puli-itta Keerai
frozen or fresh spinach (a good BIG handful), 2 small split green chilis, 1/4 cup of tamarind juice, 1 tsp mustard seeds, a pinch of asafetida, 1/2 tsp urad daal, 1/2 tsp of channa daal, 1 dried red chili

1. Cook spinach with the split green chillis in the tamarind juice on medium, add salt.
3. Blend the spinach with a hand blender, being careful not to grind up the chillis unless you want it that hot! Do not grind too much, as you still want a nice texture.
4. Splutter the mustard seeds, add the urad daal, channa daal, asafetida, and red chillis.

* If the spinach is too watery you can add rice flour to thicken it up. Ensure you cook the flour through completely.

VEGETABLE PULAV

Basmati rice-1 1/2 cupsCarrot-1Cauliflower-a few pieces
Beans-8Peas-a handfulBig onion-1
Mint leaves-littleCoriander leaves-little

Green chillies-2Red chillies-3Fennel seeds-1 teaspoon
Cinamon, clove, yelachi-1piece each
Ginger-a small pieceGarlic-4 or 5 pods

To season Cinamon-2 piecesClove-2Elachi-2
Birinji leaf-littleFennel seeds-1 teaspoon
Cocunut milk
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)

Grind the items given in ‘To grind’Wash the rice and soak for 5 minutes. Drain the water nicely.Keep the kadai in the stove .Pour 1 spoon ghee or butter and roast the rice till it doesn’t stick to the kadai.(for 2 minutes)Now keep the cooker in the stove. Pour 3 to 4 tablespoons of oil (little ghee can also be mixed)Season with the items mentioned in ‘To season’.Add the nicely minced onion and the cut vegetables and sauté nicely (Too much of vegetables will spoil the taste)Sauté the grinded masala also.Then add 3 cups of coconut milk. (1:2 is the ratio of rice to coconut milk)When the milk boils add the rice and required salt and mix everything wellClose the cooker and cook for 8 minutes after putting weight in low fire.Switch of the stove and don’t open the cooker till the pressure goes.
After the pressure goes open the cooker and mix everything nicely
Garnish with coriander leaves while serving.

KHUZAMBU RECIPES

Garlic Tamarind Gravy (Poondu Puli Kulambu)

Garlic - 10 to 12 cloves (Big one)Onion - 1/2

Tomato - 1Tamarind - Big gooseberry size

Mustard seeds and Urad dal - 1/2 tspn

Curry leaves - 1 sprig

Turmeric powder - 1/4 tspn

Oil - 2 to 3 tspnSalt - to taste

Roast and make a paste of:Red chilies - 3 to 4

Coriander seeds - 1/2 tspnCumin seeds - 1/2 tspn

Peppercorns - 1/4 tspn

Fennel seeds(perunjeeragam) - 1/4 tspn

Curry leaves - 2 sprigsGarlic - 4 to 5

Finely chop Onion and Tomato. Soak Tamarind in water for 15 minutes. Extract about a cup tamarind juice from it and keep aside. Heat a tspn of Oil in a pan. Add Red chilies, Coriander seeds, Cumin seeds, Peppercorns, Fennel seeds, Curry leaves and roast till they are light brown, then remove from pan.Roast 4 to 5 Garlic cloves till they are golden brown. Then make a very fine paste of these roasted items.Heat little Oil in a pan, add Mustard seeds and Urad dal. Once the seeds startsspluttering add Curry leaves and Garlic, fry till they are light brown.Add Onion and fry till they are golden brown. Then add Tomatoes and fry till they become soft.Add Turmeric powder, ground masala paste and fry for 2 to 3 minutes.Add Tamarind juice, 1 or 2 cups of water and Salt to it. Keep the stove in high heat and bring the curry to boil completely, then reduce the heat to medium.Cook till the curry becomes thick and Garlic are soft.

Black eyed peas Tamarind curry(Karamani Puli kulambu)

Black eyed peas(Thattai payiru or Kaaramani) - 2 cups

Tamarind - Lemon size ball

Mustard seeds and Urad dal - 1/2 teaspoon

Curry leaves - a sprigOnion - 1Brinjal - 3 to 4 (small)

Turmeric powder - 1/4 teaspoonHing - a pinch

Masala powder - 3 teaspoons(You can also use chili powder. Use 1 or 2 tspns which depends on your spice level)Sugar - a pinchSalt - to tasteSesame Oil

Soak Black eyed peas in water for 2 hours. Cook till they are tender. Don’t overcook.Soak tamarind in water for 15 minutes. After that squeeze and extract the tamarind juice. Add water each time to extract the juice. Extract the tamarind juice of 2 to 3 cups.Chop onion into small pieces.Cut brinjal in length-wise. Keepall this aside.Heat 2 to 3 tspns of Oil in a pan, add mustard seeds and Urad dal. Once it splutters add curry leaves and Onion, fry till it turns into transparent.Add brinjal and fry for 3 to 5 minutes.

Add Turmeric powder , Hing, Masala or Chili powder, Salt and fry till the smell of masala goes out. Add oil if necessary.Add Tamarind juice, a pinch of Sugar and 1 or 2 cups of water. Bring this to boil once and then keep the stove in medium flame. Cook till the oil oozes out and the curry becomes thick.Finally add the cooked black eyed peas and bring this to boil once. Then remove from heat.

Gutti Dondakaya Recipe

1/4 kg dondakayalu/tindora, chop ends, make a + slit length wise for stuffing

2 medium sized onions1 tsp grated jaggery (adjust)

small lemon sized tamarind (soak in 1/4 cup warm water)

salt to taste1 1/2 tbsps oilcoriander leaves for garnish

Seasoning/Poppu/Tadka:

1/2 tsp mustard seeds1/2 tsp cumin seeds

4-5 crushed garlic clovesfew curry leaves

Roast:

4 dry red chillis1 tsp cumin seeds

1 tbsp urad dal/split gram dal/minapappu1/2 tsp oil

Heat oil in a pan, add the cumin, red chillis and urad dal and toast for 3-4 mts. Make a paste along with onions, add salt. Stuff the nipped dondakayalu with the stuffing and keep aside. Heat oil in a vessel, add mustard seeds and let them pop, add the cumin seeds and garlic and saute for a mt. Add the curry leaves and saute for a few secs.Add the stuffed tendli and the rest of the remaining stuffing. Place lid and cook on low heat. After 4-5 mts, uncover the lid and turn the pieces so that they cook all over. Cook for another 15 mtsAdd tamarind extract along with 1/4 cup of water. Let it cook on low heat with lid till the dondakayalu turn soft. Add jaggery and combine.
After 4-5 mts, uncover the lid and turn the pieces so that they cook all over. Garnish with chopped coriander leaves.Turn off heat and serve with hot steamed rice

Bendakaya Pulusu - Okra in tamarind gravy

1/4 kg okra/bendakaya, wash, pat dry and cut into 1 1/2″ pieces

2 medium sized onions, finely chopped onions

1 tomato finely chopped2 green chillis, slit lengthwise

10 curry leaves1 tsp red chilli pwd (adjust)

1 tsp coriander pwd1/4 tsp turmeric pwd

1 tsp jaggery, grated (adjust)

small lemon sized tamarind, extract pulpsalt to taste

coriander leaves for garnish (optional)1 tbsp oil

For poppu/tempering/tadka:

1/2 tsp mustard seedsbig pinch methi seeds/menthulu/fenugreek seeds

few curry leavesHeat oil in a pan. Add mustard seeds and let them pop, add methi and curry leaves toss for a half a minute till the flavors come out and take care not to burn them.Add the chopped onions and green chillis and saute for a minute. Add the okra pieces and salt and combine. Cook on medium flame for 12-14 mts or till the onions and okra are lightly browned.Add chilli pwd, coriander pwd, turmeric pwd and salt and combine well. Add the chopped tomatoes and cook further for another 4-5 mts.Add the grated jaggery and tamarind pulp along with approx three cups of water. Bring to a boil and reduce flame and cover with lid. Let it cook for 8-10 mts till the gravy thickens slightly. Remember, ‘pulusu’ is a gravy dish and should be of a slightly watery consistency.Once cooked, garnish with coriander leaves and serve hot with steamed rice

Gutti Beerakaaya Kura - Stuffed Ridge Gourd Curry

1/2 kg ridge gourds (beerakaaya), peeled, cut into 2 inch pieces and make a + slit on top for stuffing

2 medium onions, sliced4-5 dry red chillis, de-seeded

1 tbsp ginger-garlic paste1 tbsp coriander seeds

1 tsp cumin seeds3 tbsps sesame seeds (nuvvulu)

1 tbsp grated jaggery (optional)salt to taste

small lemon sized tamarind ball1 tbsp oil

Heat a tsp of oil in a frying pan and add the coriander seeds, cumin seeds, red chillis and sesame seeds and fry on medium heat till you get a nice aroma. Dont burn the spices. Just fry for 3-4 mts stirring continously. Remove and cool.Once cool, make a paste of the above spices along with ginger garlic paste, jaggery, tamarind, salt and onions.Take a tbsp of the paste and stuff each of the slit ridge gourd pieces.Heat oil in a pan and add some curry leaves and stir fry for a 3-4 seconds. Place the stuffed ridge gourds in the pan and let it cook covered on medium heat.After 4-5 mts, uncover the lid and turn the pieces so that theycook all over.Cover and cook on low heat till the ridge gourds become soft. This could take about 20 minutes.Turn off heat once cooked and serve with hot white steamedrice

Pavakai puli kuzhambu

Bitter gourd(pavakkai)- 1/2 pieceSmall onion- 8 to 10Curry leaves- fewFenugreek seeds- 1/4 tspMustard and Urad dal- 1/4 tspGingelly oil- 3 spoonsTurmeric powder- 1/4 tspMasala powder-3/4 spoonTamarind- a lemon sizeJaggery- 3/4 spoonSalt- as requiredSoak the Tamarind for 15 mins. Squeeze out the juice from the Tamarind. You can add little fresh Water each time to extract the juice.Cut the Bitter gourd into round shapes.Heat Oil in a pan. Add Mustard seeds, Urad dal and Fenugreek seeds.Once it splutters add Onions and Curry leaves fry for a minute. Then add Bitter gourd fry till it turns into light brown.Add Turmeric powder, Masala powder and fry all the items in Oil till the raw smell goes.Then add Tamarind juice, Jaggery, Salt and add fresh water if required.Cook till the curry becomes thick.

Chettinadu pavakai
Pavakkai-2(medium sized)Small onion-30 or big onion 2
Tomatoes-2Garlic-10Sambar powder-2 teaspoonsTamarind juice-1/2 teaspoon
Coriander leaves-little
Mince the onions and tomatoes in a chopper or cut the onions and garlic into very small pieces. Rotate the tomatoes once in a mixie to crush them. Cut the pavakkai also into small pieces.
ProcedureKeep the kadai in the stove. In two table spoons of oil season the curry with 1 teaspoon of mustard, 1 spoon small jeera and curry leaves. After the mustard seeds splitter, add the minced onions, garlic and sauté till they turn transparent. Now add the pavakkai pieces and keep the stove in medium flame and cook the pieces without adding water. When you feel that the pieces are almost cooked add the crushed tomatoes sambar powder and the required salt and the tamarind juice. Let this cook for 5 more minutes .Now add 2 teaspoons jaggery and keep the stove in sim. You will notice oil separating. Now switch off the stove. If desired it can be garnished with coriander leaves

PARUPPU URANDAI KHUZHAMBU

1 cup - red gram dal4 - red chillieslemon size - tamarind
1 - onion (large)2 - tomato 1 tbsp - red chilly powder
2 tbsp - corriander powder 1 tsp - turmeric powder
3 flakes - garlic (medium)1/2 cup - grated/shredded coconut
small quantity - curry leaves 1 tsp - mustard 1 tsp - cumin seeds
1 tbsp - sambar powder salt to tasteoil for frying

Wash and soak red gram dal for 2 hours alongwith red chillies and cumin seeds. Grind them to a smooth paste and now add sambar powder, little turmeric powder, little salt and keep it in idly plate and boil it for some 3 minutes if kept in oven and 10-12 minutes if kept in pressure cooker. Make them to small balls. Heat oil in pan/kadai (Preferably sesame oil), splutter mustard seeds, cumin seeds, red chilly, curry leaves, garlic flakes, now fry onions, then tomatoes and tamarind paste (After removing dust particles). Now add red chilly powder, coriander powder, turmeric powder and little salt. Let it boil for some 10 mintues. Transfer the dal balls to this boiling kuzhambu. Finally add coconut paste to this. Paruppu urundai kuzhambu is delicious and ready to be served

KARUVEPPILLAI KHUZHAMBU1 bunch - curry leaveslemon size - tamarind
1 tbsp - red gram1 tbsp - bengal gram dal 5 - red chillies
1 tbsp - black pepper 1 tsp - mustard seeds
1 tsp - fenugreek seeds a pinch - asafoetida a pinch - turmeric powder
2 tbsp - grated/shredded coconut oil for fryingsalt to taste

Soak tamarind in hot water and make a paste out of it.Dust particles has to be removed using filter. Keep other ingredients ready. Heat oil in a pan/kadai, fry asafoetida, fenugreek seeds, red gram, bengal gram dal, curry leaves and grind them to a powder once it is cooled. Grind coconut to a paste. Care must be taken not to fry fenugreek for long since it will taste bitter. Heat oil in a pan/kadai, splutter mustard seeds, add asafoetida, curry leaves, red chilly andadd tamarind paste and required water and salt. Mix them well, add turmeric powder and the grinded powder. Finally add grinded coconut. Hot curry leaves kuzhambu is delicious and ready to be served. It can be served with white rice

KARA KHUZHAMBU

lemon size - tamarind
5 - pearl onion 2 - tomatoes (medium size)5 - garlic
small quantity - curry leavessmall quantity - black gram dal
small quantity - bengal gram dalsmall quantity - mustard
small quantity - fenugreek seeds1 tbsp - chilli powder
2 tbsp - coriander powder 4 - red chillies
small quantity - turmeric powder small quantity - asafoetida
3 tbsp - sesame oil salt to taste

Soak tamarind in hot water for 10 minutes, then filter all the dust particles and make it a paste. Cut onions, tomatoes, garlic and keep other ingredients ready. Fry fenugreek for a minute and make it powdered. Heat oil in kadai, splutter mustard, fry red chillies, curry leaves, black gram dal, bengal gram dal, onions followed by tomatoes, garlic, then add red chiili powder, coriander powder, asafoetida, turmeric powder, and little salt. Pour tamarind paste to this mixture. Mix them well. The content has to boil and come to half. It has to be boiled atleast for 30 minutes. Finally add fenugreek powder and mix it well. Mirchi kuzhambu is hot and delicious.

SUNDAIKAI KHUZAMBU
Sundaikai – 2 cupsThurvar Dhal – ½ cup
Sambar Powder – 2 teaspoonsTurmeric Powder – a pinch
Red chillies – Bengal gram dhal – 1 teaspoon
Coriander seeds – 1 teaspoonMustard – ½ teaspoon
Onion – 1 smallCurry leaves – few
Coconut gratings – 1 tablespoon
Salt – 1 teaspoon or as per taste/
Remove the small top stem and cut the sundaikai into two. Or remove the top and using a wooden roller you can crush the sundaikai. Put it in water.
Pressure cook the thuvar dhal along with a pinch of turmeric powder.
In a kadai put a teaspoon of oil and fry one teaspoon bengal gram dhal, two red chillies, one teaspoon coriander seeds. Cool it and grind along with coconut to a coarse paste.Take out the sundaikai from water and put it in a vessel. Add just enough water to cover the vegetable. Add sambar powder, a pinch of turmeric powder and salt. Cook it on medium heat. When the vegetable is soft, add the cooked dhal and mix well. Allow to boil. Then add the coconut paste and mix well. It should be semi liquid consistency. If it is very thick add little hot water and allow to boil.Season it with mustard, a small onion chopped finely and curry leaves.

KEERAI SAMBAR    Keerai (Any green) - chopped finely one cup
Thuvar dhal – Half cupTamarind – small lemon size
Sambar powder – 1 tablespoonTurmeric powder – ¼ teaspoon
Salt – 1 teaspoon or as per taste
For seasoning:
2 teaspoon oilHalf teaspoon mustard
half teaspoon fenugreek seedsA pinch of asafetida
Sambar onion – 4 or 5 cut length wise
Tomato -1 (Chopped finely)
Wash thuvar dhal and add two cups of water along with a pinch of turmeric powder and pressure cook till soft.Soak tamarind in water and squeeze out the juice adding required water to make two cups of tamarind water.In a kadai put the oil and when it is hot, add mustard. When it pops up, add fenugreek seeds and asafetida and fry for just a second and add chopped onion and fry for a while. Then add chopped tomato till it mashed well. Add cooked dhal along with salt and stir well. When it starts boiling, add tamarind water along with sambar powder and turmeric powder and stir well. Allow to boil for 3 to 5 seconds. Then add chopped greens and mix well. Cover with lid and let it boil for few more minutes in a medium flame.

KOTHAMALI SAMBAR   Fresh coriander leaves – 1 bunch Curry leaves - few
Tamarind – Small lemon sizeRed Chillies – 4 to 5 Nos
Coriander seeds – 1 tablespoonFenugreek seeds – ½ teaspoon
Black Pepper – 1 teaspoonJeera – 1 teaspoon
Garlic flakes – 4 to 5 NosSambar Onion – 10 Nos
Tomato – 1 NoTurmeric powder - 1/4 teaspoon
Gingelly oil – 3 to 4 tablespoonsMustard – 1 teaspoon
Salt – 1 teaspoon or as per taste

Chop the coriander leaves (it should be one medium size bowl).
Soak tamarind in water and squeeze out the juice. It should be one to one and half cup of tamarind water.In a kadai put one or two teaspoon oil and fry red chillies, coriander seeds, fenugreek seeds, pepper, jeera till it turn light brown. Add garlic flakes and sambar onion and fry for a while. Than add tomato cut into pieces. Add little salt so that the tomato will get fried quickly. Now add coriander leaves and few curry leaves. Fry for one or two more seconds in low flame. Cool it and grind to a fine paste.Mix the paste in the tamarind water along with turmeric powder and salt. Keep aside.
In a kadai put the remaining oil and when it is hot add mustard. When it pops up, add few curry leaves and then add the tamarind juice. Mix well. If it is too thick, add a cup of water and stir well. Close with a lid and bring to boil. Allow to thicken in moderate heat.This kuzhambu stays good for two to three days.

PEPPER KHUZAMBU

Black Pepper - 1 tablespoonJeera - 1/2 tablespoon
Garlic - 1 whole garlicTamarind - Small lemon size
Sambar Powder - 1 teaspoonTurmeric Powder - a pinch
Sambar Onion - 5 to 6 NosCurry Leaves - few
Gingelley Oil - 2 to 3 tablespoonsMustard - 1/2 teaspoon
Salt - 1 teaspoon or as per taste
Soak tamarind in water and squeeze the juice. (You can also use tamarind paste mixed with water). The tamarind water should be one cup. Add sambar powder and turmeric powder to the tamarind water and stir well. Keep it aside. Take out garlic flakes and peel the skin. Garlic flakes should be 10 to 15 Nos of medium size.Chop onion finely.In a kadai put a teaspoon of oil and fry the pepper first. When it starts pops up, remove. Add jeera in the same kadai and fry till it is hot to touch. Remove and keep it along with fried pepper. Same kadai add one more teaspoon of oil and add garlic flakes. Fry the garlic till it turns light brown. Remove and cool it. Grind fried pepper, jeera and garlic together to a fine paste. Wash the mixie with little water and add to the paste.In a thick bottomed vessel, pour the remaining oil. When it is hot, add mustard. When it pops up, add chopped onion, curry leaves and fry just for second. Then Add tamarind water and stir well. Add salt and bring to boil. When it starts boiling, add the pepper paste and mix well. Allow to boil just for a second. No need to boil for longer time.

BRINJAL KARA KHUZAMBU   Brinjal – Medium size 3Sambar Onion – 10
Big Onion – ½Tomato – 1
Coconut gratings – 1 tablespoonTamarind – small lemon size
Sambar Powder – 1 heaped tablespoon
Turmeric Powder – ½ teaspoon
Gingelly Oil – 2 tablespoonMustard – ½ teaspoon
Fenugreek – ½ teaspoonRed Chillies – 2
Bengal Gram Dhal – 1 tablespoonCurry leaves – few
Salt – 2 teaspoon or as per taste
Soak tamarind and salt in water. Squeeze out the juice, add water and make 3 cups of tamarind water.Cut the brinjal into medium size pieces. Cut the tomato into four pieces. Cut the big onion lengthwise.Cut the sambar onion into two.In a kadai put one teaspoon oil and add big onion pieces and fry till it turns transparent. Add tomato pieces and fry till the tomatos mashed well. Add coconut gratings and sambar powder and fry for two minutes. Remove and cool it. When it is cooled, grind to a fine paste. Put the remaining oil in the kadai. When it is hot add mustard. When it pops up, add bengal gram dhal, red chillies broken into pieces, curry leaves. Then add fenugreek and fry till it turns light brown. Add cut sambar onions and fry well. Then add brinjal pieces and fry for two to three minutes. Add tamarind water along with turmeric powder. Bring to boil. Reduce the heat and cook till the brinjal is soft. Now add the ground paste along with a cup of water and stir well. Allow to cook in reduced heat for three to five minutes. Tips: After grinding the coconut and tomato, you can wash the mixie with a cup of water and add that to the paste and make it semi liquid. If you add this liquid, it will blend with the kuzhambu well

IDLI SAMBAR

Thuvar dhal – ½ cupGreen gram dhal – ¼ cup
Tamarind - Big Gooseberry sizeSambar Powder – 2 teaspoons
Turmeric Powder – ¼ teaspoon
Sambar onion – 10 to 15 NosTomato – 1 No
Green Chillies – 2 NosCurry leaves – few
Coriander leaves – for garnishingOil – 1 tablespoon
Mustard – ½ teaspoonAsafotida Powder – ¼ teaspoon
Salt – 1 teaspoon or as per taste
Pressure cook both thuvar and green gram dhals together along with a pinch of turmeric powder till soft.Soak tamarind in water and squeeze out the juice with half cup water.Peel the skin from the sambar onion and cut it lengthwise into two or four, depending on its size.Chop tomato. Slit the green chillies lengthwise.In a kadai put the oil and when it is hot add mustard. When it splutters, add asafetida powder, cut onion, slit green chillies, curry leaves and fry till the onion is transparent. Then add tomato and fry for a while. Add sambar powder, turmeric powder and salt. Mix well. Add tamarind water and close with lid. Allow to boil for one or two minutes. Then add the cooked dhal and stir well. Allow to boil again. Remove from stove and garnish with coriander leaves

KARAMANI KHUZAMBU  Karamani – 1 cupTamarind – Lemon size
Salt – 2 teaspoonSambar Powder – 1 heaped tablespoon
Turmeric powder – ½ teaspoonCoconut gratings – 2 tablespoon
Oil – 2 tablespoonMustard – 1 teaspoon
Sambar Onion – 5 Curry leaves – few
Soak tamarind and salt in one cup of water. In a kadai put one teaspoon oil and fry the Karamani till it turns light brown. Put it in a pressure cooker and add 2 cups of water and pressure cook for three whistles. Cool it and drain the excess water.Squeeze out the tamarind and extract the juice. Add more water and again take out the remaining juice. The tamarind juice should be of 3 cups. Add sambar powder and turmeric powder to the tamarind juice. Add cooked karamani also. Mix well and bring to boil.Grind the coconut to a fine paste. Add to the boiling kuzhambu. Stir well. Allow to boil in a low flame for few more minutes. Season it with mustard, curry leaves and chopped onion

CURRY KHUZMABU  Curry Leaves – a handfulThuvar Dhal – 2 tablespoon
Bengal gram dhal – 1 teaspoonRed Chillies – 5
Coriander seeds - 1 tablespoonPepper – 2 teaspoon
Coconut gratings – 2 tablespoonTamarind – Lemon size
Turmeric Powder – ½ teaspoonAsafotida Powder – ½ teaspoon
Oil – 2 tablespoonMustard – ½ teaspoon
Fenugreek – ½ teaspoonSalt – 2 teaspoon or as per taste

Soak tamarind and salt in a cup of water and squeeze out the juice and make 2 cups of tamarind juice.In a kadai put one teaspoon oil and fry thurvar dhal, bengal gram dhal, Pepper, coriander seeds and red chillies separately. Same kadai add the curry leaves and fry for a while. Remove. Mix fried dhals, chillies, coriander seeds, curry leaves and asafotida powder and grind to a fine powder. Grind coconut separately to a fine paste.In a kadai put the remaining oil and when it is hot add mustard. When it pops up add fenugreek and fry till it turns golden yellow. (Fenugreek normally fry very past and if it is over fried, tastes very bitter). Add tamarind water along with turmeric powder and ground dhal powder. Stir well. Close with lid and bring to boil. When it starts boiling, add the coconut paste and add little water if necessary. Stir once again and let it cook in low flame till it thickens.

TOMATO GARLIC KHUZAMBUTomato - 3 Nos  Tamarind - Gooseberry sizeGarlic flakes - 20 to 25 Nos
Sambar Onion - 10 to 15 NosSambar Powder - 1 teaspoon
Turmeric Powder - a pinchGingelly Oil - 2 tablespoon
Mustard - 1/2 teaspoonJeera - 1 teaspoon
Fenugreek seeds - 1 teaspoon
Asafotida powder - a pinchCurry leaves - few
Salt - 2 teaspoon or as per taste

Soak tamarind in water and squeeze out the juice.Bring four cups of water to boil and add whole tomatos. Allow to boil for two minutes and switch off the stove. When it is cold, take out the tomatos from water and peel off the skin gently. Mash the tomatos well (or put it in a mixie and run for one second).
In a kadai, pour the gingelly oil and when it is hot add mustard. When it pops up add jeera, fenugreek and asafotida. Fry till the fenugreek turns light brown. Add garlic flakes and fry for one minute. Then add sambar onion chopped along with curry leaves and fry nicely. Now add tamarind water, tomato puree, sambar powder, turmeric powder and salt and stir well. Allow to boil. Reduce the heat and cook on low flame till the kuzhambu is thick.

PORICHA KHUZAMBU

Mixed vegetable cut into small pieces – 2 cups(Chow chow, green brinjal, broad beans, capsicum)Green Gram Dhal – ½ cup Coconut gratings – 2 tablespoonsJeera – ½ teaspoon
Green chilli – 1Rice flour – 1 teaspoon
Sambar powder – 1 teaspoon heapedTurmeric powder – a pinch
Salt – 1 teaspoonOil – 1 teaspoon
Mustard – ½ teaspoon2 small onion chopped finely Curry leaves – few
Cook green gram dhal in open vessel along with a pinch of turmeric powder and a teaspoon of oil till soft.Put the vegetable in a vessel and add just enough water to cover the vegetable. Add sambar powder, turmeric and salt and cook till the vegetables are soft. Add the cooked dhal. Allow to boil.Grind coconut, green chilli, rice flour and jeera to a fine paste. Wash the mixie and add that water also to the paste and make it liquid. Add this to the vegetable and mix well. Allow to boil.

MOR KHUZAMBU

Buttermilk – 2 cupsTurmeric powder – ¼ teaspoon
Green chillies – 2Jeera – ½ teaspoon
Thuvar dhal – 1 teaspoonRaw Rice – ½ teaspoon
Coriander seeds – 1 teaspoonGrated coconut – 2 tablespoon
Oil – 1 teaspoonMustard seeds – half teaspoon
Few curry leaves and one red chiily
Soak Thuvar dhal, coriander seeds, raw rice and jeera in water for 10 to 15 minutes. Grind alongwith coconut and green chillies to a fine paste. Churn the buttermilk and add the paste, turmeric powder and salt. Bring to boil. When it starts boiling, immediately switch off the stove. Season it with mustard, red chilli and curry leaves.Tips: You can add vegetables to the mor kuzhambu. The best suitable vegetable for mor kuzhambu is Ashgourd (white pumpkin known as Poosanikai in Tamil). Another vegetable is ladies finger. Vadai mor kuzhambu is also another treat. Some people even use brinjal, cucumber, drum stick, potato, manathakali vatral, sundaikkai vatral.If you are using ashgourd, first you have cook the vegetable pieces (you have to remove the skin, seeds and the white inner portion and cut it into medium size pieces) with little water, salt and turmeric powder till soft. Drain the excess water. Then add to the buttermilk mixture and bring to boil.If you are using ladies finger, cut the vegetable into 2 inch pieces and fry it in a teaspoon of oil till it changes its colour and add to the kuzhambu and bring to boil.If you use potato, boil the potato and remove the skin, cut it into medium size pieces and add.Vathal or brinjal can be fried in a teaspoon of oil and then add to the kuzhambu.In all cases, you have to add in the first stage itself, i.e. when you add coconut chilli paste to the buttermilk, add the cooked or fried vegetable and then bring it to boil.If you prepare Vadai Mor Kuzhambu, then prepare the kuzhambu, remove from stove and add the vadai.Thoothuvalai keerai, a herb, is also added in the mor kuzhambu. This keerai is found in the home gardens in Tamilnadu. It is good for heart health. When the kuzhambu starts boiling, few leaves can be added, like garnishing with coriander leaves

VAZHAKAI PULIKHUZHAMBU

Ingredients:
1 no - Green plantain8 nos - Pearl onions (Shallots)
1 no - Tomato1 tbsp - Tamarind Paste
6 nos - Garlic flakes (minced)1 tsp - Red chilli powder
2 tsp - Coriander powder1/2 tsp - Fennel seeds
1/2 tsp - Fenugreek seedsFew CURRYleaves
Oil for fryingSalt to taste
Add 1 cup water to the tamarind paste.Chop the onions and tomatoes.
Heat the oil and add fennel, fenugreek seeds and curry leaves.
Now add chopped onions.Fry till they turn light brown.Mix chopped tomatoes and stir it well.
Add chilli powder and coriander powder.Mix it well.Add tamarind mixture and plantain, adjust salt.Cook it covered for 10 minutes over medium flame.Add minced garlic, cook till the mixture turns thick.Serve it with rice.

KEERAI MASIYAL 1/2 Kg Spinach1/2 Cup moong dal3 Green chillies1 tsp Cumin seeds
1/2 tsp Urad dal4 Garlic flakesSalt to tasteOil for frying
Wash the spinach and cut it evenly.Now wash the moong dal and keep it in cookerAdd 1/2 cumin seeds, red chillies, minced garlic and spinach to the moong dal.Now pour 1/2 cup water and add salt.Mix it well.Cook all the ingredients.Now smash the cooked mixture.Heat the oil.
Add cumin seeds and urad dal.Now add smashed spinach mixture.Boil till the mixture turns thick. Serve it with ricE

KARIVEPILLAI KHUZUMBU

1 Onion curry leaves (10 sprigs)1 Tomato
1 tbsp Toor dal5 Red chillies2 tsp Pepper
1 tbsp Rice (raw)1/4 tsp Mustard seeds
1/2 tsp Cumin seeds1/2 Cup tamarind paste
Salt to tasteOil for frying
Cut onion, tomato and garlic.Add 1/2 Cup of water to tamarind paste.Heat the oil.
Add cumin seeds, black pepper, red chilies, raw rice and toor dal.Mix curry leaves and sauté for 2 minutes.Keep it for cooling.Grind the above mixture to make a paste.Heat the oil.Add mustard seeds.Now mix onions, garlic and tomato.Stir it well.Add tamarind paste and salt.Mix it well.Pour the grinded mixture on it.Boil it covered till the mixture turns thick.Karuvepilai Kulambu is ready

PAVAKAI  PULI KHUZAMBU

Bitter guard-1(medium size) Buy little less green and less thorn shaped for less bitternessSmall onions-10garlic-10 Tomato-1Sambar powder-11/2 teaspoon

Coriander powder-1 table spoonTurmeric powder-1/2 teaspoon

curry leaf -littleTamarind -little(as shown in the picture) or 2 teaspoons paste

jaggery-1 small piece

For seasoning

Mustard seed-1 teaspoonFennel seed-1 teaspoon

Fenugreek seed-1/2 teaspoonGingelly oil-2 table spoons

Procedure

As I told earlier the taste of the curry depends on how you cook the gravy.

Keep the kadai in the stove.Season the gravy.Saute onions,garlic and tomatoes for a minute.Add the bitter gaurd pieces.Reduce the flame to medium and saute for 5 to 6 minutes.Meantime in 3 to 4 cups of water mix the tamarind,the salt needed,sambar powder,coriander powder and turmeric powder and add after the pieces are sauted well.Let the gravy cook for 5 minutes in medium fire.Then reduce the fire and cook till the gravy becomes thick and get reduced to 1/3 quantity.If the gravy is going to be served for non diabetic people, add a small piece of jaggery and cook for 2 more minutes.Adding jaggery will give an excellent taste to the curry

KARUNAI KHIZAGHU KUZHAMBU

Ingredients
Karunai kizhangu-5 to 6 (pressure cook for 6 minutes)Small onion-20
Garlic-20Tomato-1Sambar powder-2 teaspoon
Coriander powder-2 teaspoon
Tamarind-little more than you use for sambar (a small gooseberry size)
For seasoning
Mustard seed-1 teaspoonFennel seeds-1 teaspoon
Curry leaf-littleOil-2 table spoon
Fenugreek seed-1/2 teaspoon
Procedure
Peel off the skin of the cooked kizhangu. Cut into small round pieces. If your kizhangu is over cooked or undercooked adjust the cooking time next time. This time if it is over cooked add the kizhangu to the gravy by the end. Cut the onion, garlic and the tomatoes too.Keep the kadai in the stove. Season the gravy with the items given in ‘for seasoning’. Add the onion, garlic and tomato pieces one by one after sauting each for some time. Soak the tamarind and the salt needed in 3 cups of water. Squeeze out the tamarind pieces and add the sambar powder, turmeric powder and coriander powder to this water. Add this water to the kadai and cook in high flame for 5 minutes. Add the kizhangu now. Reduce the flame and in slow medium fire cook for another 10 minutes. When the gravy is almost half or little less than half in quantity, switch off the stove. I usually wait for the oil to separate but for those who are new to cooking this method wont work

BLACK CHEENA KHUZAMBU

Ingredients
Soaked channa-1 cupPotato-1 bigBig onion-1
Tomato-1Garlic-4 to 5 pods
Chillie powder- 1 table spoon or ( Kuzhambu milagai thool-2 tablespoon)
Coriander powder-2 tablespoon

Tamarind-very little (2 sulai)
To season
Cinnamon-2 piecesClove-2Fennel seeds-1 teaspoon
Curry leaf-little
To grind (If you want a thick gravy grind the paste else use 1/2 cup of coconut milk)
Coconut-3 table spoonCashews-4Fennel seeds-1 teaspoon

Procedure
Keep the cooker in the stove. Pour 2 tablespoon of oil. Season with the items in’To season’Sauté the big onion, tomatoes and the garlic pods .Add the cut potato pieces and channa. Mix well, add the chilli powder and the coriander powder. Pour 3 cups of water and the salt required. Close the cooker and cook for 10 to 12 minutes. After the pressure goes open the cooker and check for consistency. If it is going to be used for rice as gravy add the tamarind water and 1/2 cup of coconut milk and cook for another 5 minutes. If the gravy is for idly ,chapathi,naan or paratta add the grinded masala and the tamarind water and cook for another 5 minutes

POONDU KHUZAMBU

Ingredients
Garlic-20 to 30 podsPearl onion (small onion)-20
Tomato-1Curry leaves-little
Coriander powder-2 teaspoon
Sambar powder (kuzhambu milagai thool)-2 teaspoon
Turmeric powder-1/2 teaspoonTamarind-gooseberry size
Gingelly oil-1 table spoon
For seasoning
Mustard seed-1 teaspoonFennel seed-1 teaspoon
Fenugreek seed-1/2 teaspoonCurry leaf-little
Procedure
Soak the tamarind with the salt needed in three cups of water. Add the coriander powder,sambar powder and turmeric powder to this water itself. Cut the onions and garlic into length wise pieces. If the garlic is not very big, no need to cut it. Cut the tomatoes also into small pieces. Many don’t use tomatoes for this kuzhambu. To reduce the use of tamarind, I use tomatoes. Keep the kadai in the stove. Season the gravy with the items given in ‘to season’ in one to 1 ½ table spoon of gingerly oil or cooking oil. Add the onions, garlic and tomatoes and sauté nicely. Now add the tamarind dissolved water .Wait for the gravy to boil nicely for 3 minutes. Now reduce the flame to minimum and allow the gravy to cook till it becomes thick. I usually wait till the oil separates. For the new ones they can switch off the stove when it becomes 1/3 rd in quantity. In between you can check for the taste and add chili powder or salt if needed. (While sautéing if you add some vathal like sundakkai or manathakkali this kuzhambu can be called vathal kuzhambu

MILAGU KHUZMABU

IngredientsSmall onion-30

Garlic-20 podsTamarind-small piece

To roast and grindBlack pepper-1 table spoon

Coriander seeds-2 table spoonsGrated coconut-3 table spoons

Fennel seeds-1 teaspoonSmall jeera-1 teaspoon

Garlic-5 podsGreen chillies-2

Red chillies-3Small onion-5

Cashewnut-2Cinnamon-1 small piece

In a kadai with 1 teaspoon coconut oil dry roast all the above items and grind to a smooth paste

Cut 20 small onions and 10 garlic pods into small pieces.Keep the kadai in the stove. In two tablespoons of gingili oil season the gravy with little small jeera, curry leaves and fennel seeds. Sauté the onion and garlic pieces. In two cups of water dissolve a small piece of tamarind, and the salt required and add to the onion garlic pieces and allow the mixture to boil for 5 minutes. Mix the grinded mixture in ½ cup of water and pour into the kadai. Keep the stove in medium flame and allow the mixture to boil till it becomes semi solid. This gravy will taste excellent with idly. If the gravy is found too hot it can be given to small children with plenty of gingili oil or little ghee

ENNAI KATHIRIGA KHUZAMBU

Small Eggplant/Kathrika - 10Channa Dhal - 1/2 cupCoriander Seeds - over 1/2 cupDry/Fresh Coconut - 1 tbspAsafoetida - a few shakesDry Red Chillis- 2 ( add more for spice)Oil - 1 tbsp for kozhambu, 8 tsp's for Eggplant and 1 tsp for the powder.Curry leaves - a fewMustard seeds - 1 tspFenugreek seeds - 1 tspSaltWater - 2 cupsTamarind - small lime size

Soak the tamarind in hot water for 10 minutes.Cut the stem of the eggplant and slit the eggplant in the middle and across without cutting them into pieces.Heat the wok with 1 tsp of oil and roast channa dhal, coriander seeds, dry red chillis, salt and coconut, cool and blend them into a powder.Stuff this powder inside the slit eggplant.Place the appam pan on the stove and add 1/2 tsp of oil. Place the stuffed eggplant in the pan and cover with a lid. Cook this on medium high flame and keep turning them to get them all roasted.In another cooking pan add 1 tbsp oil. When that warms up add asafoetida, mustard seeds (allow this to pop) and methi/fenugreek seeds, sambar powder, tamarind water, salt and allow it cook.Add 2 tbsps of the prepared powder in the sambar and it would start to thicken.When the Eggplants get cooked and roasted well remove and add to the kozhambu and cook it for 5 minutes covered on low flame so that the kozhambu will soak into the eggplant.Garnish with some more curry leaves and serve it hot with rice.

Senai kizhagu kola

Yam(Senai kilangu) - ½ KgCumin seeds - 1 tspnSauf - ½ tspnGarlic - 6Chili powder - 2 to 3 tspnGram flour - 1 cupOnions - 2Curry leaves - FewSalt and Oil - As requiredRemove the skin of yam and wash it.Cut Yam and Onion in to pieces.Fine grind the Yam pieces, Cumin seeds, Sauf, Garlic, Chili powder and Salt. Finally add Curry leaves and Onions. Grind it for a second. Onions should not be ground finely.Transfer this ground mix to a bowl. Finally add Gram flour to prepare the thick mix.Heat Oil in a pan to fry. Make the balls from the mix and deep fry till it becomes golden brown in color

CHAPPATH/ROTIS

CABBAGE PARATHA

3 cups Wheat Flour 1 cup Cabbage (finely grated)
1'' Ginger (finely chopped) 1 tsp Green Chillies (chopped)
1 tbsp Fresh Coriander (finely chopped) ½ tsp Garam Masala Butter/Oil (for frying) Salt to tasteMix the wheat flour and salt properly in a bowl.

Then add 1 teaspoon oil, grated cabbage, coriander, ginger and green chillies and again mix well.Now knead this into soft dough by mixing enough water.Take little portion of the dough and make a round ball. Roll this ball into the shape of a round paratha.Heat the tawa (griddle) and cook the paratha with butter or oil as per your choice. Cook till both the sides of paratha turn golden brown.Serve hot parathas with curd or pickle

ALOO PARATHA

2 cup Wheat Flour
1 cup Water 2-3 Potatoes(boiled and mashed)
1/4 tsp Red Chilli Powder1 tsp Chaat Masala
1/4 tsp Salt Mix water and flour and knead it to make a soft dough.

•Leave the dough for about half an hour.  Meanwhile add salt, chili powder, chaat masala to the potatoes and mix thoroughly.

Now roll out small balls out of the dough.Smear a little oil in the center and then put some stuffing mixture.Draw the edges towards the center to cover the mixture.Press the resulting dough gently and dust it with flour. Flatten to the size of roti.Place the paratha on a preheated griddle.After some time reverse the side of paratha. Do it when golden brown patches appear on first side.Sprinkle little oil and then flip again.Sprinkle oil drops on other side also. Cook till it is well done.Hot Paratha is readyServe with Chutneys or Tomato Ketchup

COLORFUL PARATHA

1 tbsp Minced mixed vegetables(peas, carrots, beans, cabbage)

1 tsp Semolina• 1 tsp Oil • 1 tsp grated paneer

Oil for frying • 1 tbsp Chopped spinach

2 Finely chopped spring onion stems • 1/4 Cup wheat flour

1 tbsp Soaked moong dal • 1 Flake garlic, crushed

1/4 tsp Tturmeric powder • Salt to taste • 1/4 Cup rice flour

Minced very fine the vegetables in an electrical chopper.Then grind spinach to a paste, add chillies if desired.Mix all ingredients except the oil and cheese.

Then make dough of the mixture of ingredients and roll it into sizeble parathas. When dough are ready, heat the griddle and start frying the parathas.  Cook till it turns brown and golden on either side. Garnish with grated cheese. Serve hot.

DAL PARATHA

1 cup Wheat Flour½ cup Moong (yellow) Dal

1 tsp Cumin Seeds1/4 tsp Red Chilli Powder A pinch Asafoetida A pinch Turmeric Powder1tbsp Coriander Leaves (finely chopped) 2 Green Chillies (finely chopped) Salt to tasteOil (as required) How to make Dal Paratha:

Add little oil and salt to the wheat flour and make a soft dough by adding water.Soak the moong dal in water for some time and then cook it.Heat oil in a pan and add cumin seeds and asafoetida. When the seeds splutter add the chopped green chillies and then add turmeric powder, red chilli powder, cooked dal, chopped coriander and salt. Mix well the entire mixture and keep stirring till it becomes a dry mixture. Keep aside this dry mixture and let it cool. Take a little portion of dough, knead it to a ball and then roll it in the shape of a small puri.  Close the sides of this puri after filling it with the dry dal filling. Now roll it into a thick round paratha.  Cook this paratha with oil on a tawa till both the sides become golden brown.Serve dal paratha hot with chutney, curd or curry.

LACHCHA PARATHA

2 Cups whole wheat flour

1 Cup ghee or clarified butter Salt to taste

Combine flour and salt. Make soft dough using water and leave aside.  Combine 1 tbsp of flour with 3 tbsp of ghee and leave aside.Take the dough and divide it into equal-sized balls.Now again divide each ball into two.Roll out each portion into a long, finger shaped noodle.Give the first portion a spiral shape.Apply little flour on a rolling surface and gently roll out the spiral into a circle of about five inch diameter.Smear the top with the flour-ghee mixture. Repeat the procedure for the next portion and put it over the first circle.Place a flat pan on medium flame.Place the paratha on the pan. Fry and flip after 30 seconds. Apply little ghee on the surface and flip again.

Apply ghee on exposed side and fry the paratha till crispy and golden brown. Lachcha Paratha is ready.

KUTTU PARATHA

2 Cups Kuttu Atta

• 1 tsp Rock salt • 2 Potatoes, boiled, peeled and mashed • Dry flour for dusting • Ghee or clarified butter for frying

Combine together the kuttu atta, potatoes and salt.Add sufficient water and make flexible dough. Knead wellCover it and set aside for about half an hour.Divide the dough into eight pieces and shape them into roundballs using dry flour Roll out these balls into chapatti.Heat a griddle(tava). Reduce the flame to medium. Put one paratha on the tava and pour ghee in the form of trail along the outer edges of the paratha.Flip when the underside is cooked. Apply the ghee on exposed surface.Again flip and cook on the other side.  • Remove when well done on both sides.

GOBI PARATHA

2 Small cauliflowers(gobi) • 3 Green chillis, chopped • 1 Onion, chopped • 1 tsp Cumin powder • 1 tsp Ginger paste • 1 tsp Dhania powder • Chopped coriander leaves • Salt to taste Chop the cauliflower.  • Sprinkle with salt and mix properly. Leave aside for 10 minutes.  • Take little amount of cauliflower and squeeze to remove water.  • Add onions, dhania powder, chilli powder, jeera powder, ginger paste, coriander leaves, and green chillies.  • Mix well and add salt to taste.  • Prepare dough as for a chapatti.  • Flatten a small portion of dough and put some mixture in the center.  • Draw the edges towards center to cover the mixture.  • Roll out in the form of paratha.  • Heat a griddle and fry the paratha on it.  • Smear ghee on it while frying.  • Serve hot with curd.

Mughlai Paratha

300 gm Maida • 2 Eggs • 1 tsp Baking powder • Oil to cook

Salt to tasteTake a big bowl and mix flour, baking powder and salt.

Rub the flour with 2 tbsp of oil.Add little water at a time and make soft dough. Make 8 balls from the dough and roll out into flat thick rounds.Apply little oil, sprinkle some flour and fold it into half circle. Again apply little oil and flour, fold it lengthwise.Now roll it, press down and roll out into square of 8 inches by 8 inches.  • Brush the surface of the paratha with the beaten eggs.

Turn all four corners towards the middle.Heat the girdle and apply oil.

Cook the paratha on it, applying oil along the edges.Fry on both the sides until brown patches appear.

ONION  PARATHA

1 Cup wheat flour • 1 Chopped Onion • 2 Green chilies

• 1 tsp Pomegranate seeds • 1 tbsp ghee • Coriander leaves

How to make Onion Paratha:

• Mix chopped onion, chilies, pomegranate seeds and coriander leaves thoroughly.Add flour to the mixture and make soft dough.  • Roll out equal balls out of the dough and make rotis.  Place the roti on heated tawa and add ghee on both the sides.Cook it till it turns brown and serve it with green chutney

PANEER PARATHA

1-1/2 cup Paneer(grated)

• 1 tbsp Coriander Leaves (chopped) • 1 Onion (chopped)

• 5 Green Chillies (chopped) • 3 cup whole meal flour • 2 tbsp Ghee • 1/2 tsp Salt • Ghee for frying Prepare the stuffing material by mixing paneer, coriander, onion, green chillies and salt.Sieve the flour. Add ghee to the flour.Add wateroccasionally to make dough.Knead the dough properly and roll out 10-12 balls.  Take a ball and flatten it. Put 1 tbsp of stuffing mixture in the center.Draw up the edges towards the center to cover the mixture properly.  Again flatten it on a floured board to give the shape of a roti.  •Put the paratha on a preheated gridlle.Turn after cooking for 1-2 minute. After a minute apply ghee around the edges and turn again.  • Fry till the brownish spots appear on both sides Paneer Paratha is ready. Serve it with fresh curd and enjoy.

PUDINA PARATHA

3 cups Wheat Flour • 1 cup Mint Leaves (Pudina), chopped • ½ tsp Carom Seed (Ajwain) • Oil /Ghee (as required)Salt to taste

Heat a tawa and dry the mint leaves in it. Take the dried mint leaves and blend them in a mixer to a fine powder.Sieve the flour.  Now, take a bowl and mix in it powdered mint leaves, salt, ajwain and wheat flour.Add to this mixture enough water so as to knead it to make semi hard dough. Cover the dough with a wet cloth and keep it aside for about 10 minutes.Now, take a little portion of the dough and roll it out giving it a circular shape Repeat the same procedure with the rest of the dough.Cook the rotis in the tawa with oil. The pudina paratha would be done when both the sides turn golden brown.Serve hot Pudina Parathas with chutney.

GREEN PEAS PARATHA

2 cups Boiled Green Peas

• 3 cups Whole Meal Flour • 1 tsp Cumin Seeds

• 5 Green chillies • 3 tbsp Ghee

• 1/2 tsp Salt • Ghee for frying • Water as required

• Grind the boiled green peas.

• Put a little ghee in a vessel and heat it to fry the cumin seeds.

• Now add green chillies and fry for a minute and then add the crushed peas and salt.Again cook the mixture for 1 minute and keep aside to cool.Sieve the flour and add ghee to it.Make the dough by adding sufficient waterKnead the dough properly and roll out 10-12 pieces.Take a piece and flatten it.Put 1 tbsp of stuffing mixture in the center.Draw up the edges towards the center to cover the mixture properly.Again flatten it on a floured board to give the shape of a rotiPut the paratha on a preheated skillet. Turn after cooking for 1-2 minute.After a minute apply ghee around the edges and turn again. Fry till the brownish color appears on both sides.• Green peas paratha is ready. Serve it with curd or pickle.

Kuttu Rajgiri Parathas

1-1/2 cup Kuttu Ka Atta

• 1 cup Rajgiri (roasted) • 1 Potato (boiled / mashed) • 1 tbsp Coriander Leaves (chopped)

• 2 Green Chilies (chopped) • 1 tsp Ginger (grated)

• 1/4 tsp Turmeric Powder • 1/2 tsp Cumin Seeds

• 1 tsp Lemon Juice • Salt to taste

• 1 tbsp Oil For making dough, mix salt, kuttu flour and water to make soft pliable dough. Cover the dough with a moist cloth; keep it aside.  • For making the filling; heat oil in a heavy pan, add cumin seeds and allow it to splutter. Now add ginger, mashed potatoes, lemon juice, coriander leaves, toasted rajgiri grains and mix them well. Keep it aside.  • To make parathas, divide the dough into six parts and shape it into balls.  • Roll each ball of dough to rounds 5" in diameter. Place one portion of filling in centre and bring together all edges of round over filling. Press lightly to form a thick round and grime lightly with kuttu flour. Roll the round into a paratha 6" in diameter.  • Heat the griddle and put the paratha on it. Roast both of its sides lightly and allow it to turn golden on low flame.  • Kuttu Rajgiri Paratha is ready to eat. Serve hot with coconut or pumpkin chutney

Lifafa Paratha 2 cups Plain Flour

• 1 cup Milk1 tbsp Melted Ghee

• ¼ cup Paneer, grated

• ½ cup Cauliflower, grated • ½ tsp Ginger, finely chopped • 1 tsp Green Chilies, chopped

• 2 tbsp Fresh Coriander Leaves, finely chopped

• Butter/ghee • Salt to taste

• Take a bowl and mix grated cauliflower, finely chopped ginger, green chilies, paneer, coriander and salt. Keep aside this mixture.  • In a separate bowl, make a mix of plain flour, little salt, milk and melted ghee. Knead this mixture into a soft dough, by adding little water.  • Take small portion of the dough and roll it out into the shape of a round roti.Bake it lightly in the tawa by applying little butter/ghee. Now, spread little filling mixture over it and close it like an envelope. Cook it properly by applying a little more butter/ghee.The parathas are done when pink spots start appearing on the top.  • Serve hot Lifafa Parathas with curry, curd or pickle.

METHI PARATHA

2 cups Whole-Wheat Flour

• 1 tsp Fennel Seeds (roasted and crushed)

• Salt to taste • 2 tbsp Fenugreek Leaves (chopped

• 2 tbsp Ghee or oil

• Mix all the ingredients in a bowl.Make soft and pliable dough using warm water.Knead the dough well Leave it for about 10 minutes.Fold in the chopped fenugreek leaves.Divide the dough into equal parts.Roll out flat parathas from each portion.

Heat a griddle and cook the parathas.Apply ghee on both sides.

Methi Parathas are ready to serve.

MOOLKI PARATHA

2 Medium Sized Mooli(Daikon Radish peeled)

• 3 cup Wheat Flour  2 tbsp Ghee

• 2 Green chillies (chopped)1/2 tsp Amchur Powder

• 2 tbsp Coriander Leaves (chopped)1/8 tsp Turmeric Powder

• 1 tsp SaltWater as per requirementTake radish and grate it.

Sprinkle little salt over it and keep it aside for half an hour.Squeeze the water out and add green chillies, coriander leaves and salt.Sieve the flour. Add 1tbsp ghee and all the remaining ingredients.Knead it properly to form a semi-solid doughRoll out thin rotis out of the dough.  Cook these rotis on a preheated skillet until it turns lightly crispy.  Apply ghee on both sides.  Serve hot with fresh curd or pickle.

PALAK PARATHA

1 cup Spinach2 cups Whole Wheat Flour

¼ cup Coriander Leaves, chopped¼ tsp Chili Powder

1 tsp Cumin Seeds, roasted1 tsp Carom Seeds (Ajwain), roasted

1 Onion, chopped 2 Green ChiliesSalt to taste Oil/butter (as required)

Boil water in a pan and add palak.Simmer for 3 to 5 minutes.Strain out the water and allow the palak to cool.

Grind the coriander leaves, palak and green chillies to make a fine paste.Take bowl and add in it wheat flour, carom, cumin, onions, palak paste, chilli powder, 1 tbsp oil and salt. Mix well and knead it to make smooth dough, by adding enough water.Take a small portion of the dough and roll it giving a circular shape.Repeat the same procedure with rest of the dough.Cook the rotis in tawa with ghee.The parathas are done, when both the sides turn golden brown.Serve hot and crispy Palak Paratha with butter and curd.

ROTIS

BAJRA ROTI

5 cup Millet flour

A pinch Salt 6 - 7 tbsp Ghee Warm WaterSieve the millet flour and add salt to it.  Gradually add enough warm water and knead with greased palms to make a semi-soft dough.  Knead the dough 5 minutes before making the roti.Divide the dough equally into lemon-sized portions.Flatten each portion with palms pressing the edges together to make 5 - 6 inch diameter discs.Heat a griddle at high flame and put a roti on it and roast both sides.  Then put it directly on a coal fire to make it crisp.Smear 2 tbsp ghee on it, crumple lightly between both palms and serve hot. Repeat with the other rotis.Serve immediately with yoghurt or garlic chutney.

COORGI ROTI

1 ½ cup Rice (cooked)2 cups Rice Flour

1 ½ tsp SaltWater (as required)

Ghee/oil (as required)

How to make Coorgi Roti:

Take a bowl and mix the rice flour and salt. Don't forget to sieve the rice flour before usingBlend the cooked rice with two tablespoons of water in a mixer.Now add the cooked rice mixture to the rice flour and mix wellKnead it into a dough by mixing enough water.Cover the dough with a wet muslin cloth and keep it aside for some time.Now take a small portion of the dough and make a round ball.  Then roll it up giving it the shape of a roti

Repeat the process with the rest of the dough.

Cook the rotis in a tawa with little oil or ghee till brown specks appear.Smear the rotis with ghee and serve them hot with chutney or pickle.

KHASTA ROTI

2 Cups wheat flour.4 tsp Ghee 1/2 tsp Baking powder

1 Cup milk.1/2 tsp Cumin seeds

Salt to tasteMix baking powder, cumin seeds, salt and ghee with the flour thoroughly.Add milk to the mixture and make soft dough.Roll out equal balls out of the dough and make paranthas.Place them on heated tawa and cook it well. Serve it with butter.

MISI ROTI

2 cup Whole Wheat Flour

2 cup Gram Flour2 tbsp Dry Fenugreek Leaves

1/2tsp Red Chili Powder

A pinch of turmeric powder2 tbsp Ghee/Oil

Salt to taste Water as required

• Mix all the ingredients and make semi solid dough by adding a little water.Thoroughly knead the dough and keep it aside for at least half an hour. Then knead it again.Make small balls out of this dough.Roll out rotis from these balls.Apply ghee and use a preheated skillet to cook them.Serve misi roti with sarson ka saag and enjoy.

RAAGI ROTIRagi flour

4 Onions, finely chopped 1 Bunch coriander

1 Cup grated coconut Finely chopped green chilies

Finely chopped curry leaves Salt to tasteLittle sugar

Combine onions, coconut, curry leaves, coriander leaves, green chilies and salt with little waterAdd ragi flour and some more water.Mix well and knead to make dough. Set the dough aside for some time.Apply little oil on a griddle.

Roll out chapattis from small portions of the dough.Smear with oil and bake the roti at low heat till well done.Serve the ragi roti with pudina chutney.

TANDOORI ROTI

2 cups Wheat Flour

• 2 tsp Baking Powder½ cup Plain Yogurt

½ cup Maida ½ cup Milk

2 tbsp Ghee Salt to taste

How to make Tandoori Roti:

Mix the flour, maida, yoghurt, baking powder, milk and salt together. Pour enough water into it to make dough. Knead for about 10 min or until the dough becomes smooth and elastic.

Cover the dough and leave it for 20-30 min. After due time, divide it into small balls of equal portions.Occasionally, apply some flour to roll the balls into a thick (4-5 mm) circular/oblong shape.Apply ghee over the rotis. Now bake each roti for 4-5 min in a tandoor or oven at the temp of 200 degrees CelsiusTandoori Roti is ready to eatServe hot with any veg / non-veg curry.

Coriander Roti

2 cups Wheat Flour 1 cup Fresh Coriander (finely chopped) 3 Green Chillies (finely chopped)

1 tsp Coriander (dhania) Powder 1 tsp Cumin Seed Powder (jeera powder)1 tbsp Besan (gram flour) ½ tsp Haldi (turmeric) Powder Oil (as required) Salt to taste

Take a big bowl and put wheat flour into it.  Add in besan, haldi powder, salt, and coriander and cumin seed powder, and mix well.Now add the finely chopped coriander and green chillies in the mixtureNext add 3 teaspoons of oil and knead the mixture into soft dough with enough water.Make small balls of the dough and roll each one into circular rotis.Heat the tawa and fry these rotis with oil or ghee/butter.Cook until both the sides appear brown Serve Coriander roti hot with mint chutney, dahi and curry.

STUFFED BAJRA ROTI

2 cup Bajra FlourA Pinch of SaltFor stuffing:

1/2 cup Paneer (crumbled)

2 tbsp Fenugreek Leaves (chopped)

1 Green Chili(chopped)1 Large Tomato(chopped) Salt to taste

Seive the flour and mix salt to it.Make a dough by adding hot water occasionally.Knead the dough well and divide it into 16 equal parts.Roll out each part into thin chapattis.Put little stuffing on one chapatti and spread.Cover with another chapatti and press well to make one roti.Repeat the procedure for the remaining stuffing and rotis.Cook these rotis on a hot griddle on both sideswithout using oil.Stuffed Bajra Roti is ready.Apply butter just before serving.

BISIBELABATH

• Rice – 1 cup
• Toor dal – ½ cup
• Vegetables (Carrot, Beans, Potato, Cauliflower, Peas, Bean Seeds) – each ½ cup
• Onion (medium) – 1 No
• Shallot (Baby Onion) – 10 Nos
• Tomato – 2 Nos
• Turmeric powder – 1 tsp
• Tamarind Juice – 1 ½ – 2 cup
• Hing – ½ tsp
• Salt – to taste
• Butter/Ghee – for seasoning
• Cashew nuts – 5 pieces

TO GRIND:

• Channa dal – 2 tbsp
• Coriander seeds – 2 tsp
• Fenugreek seeds (venthayam) – ½ tsp
• Whole Pepper (Optional)  – 5 Nos
• Cinnamon – 1 inch stick
• Cloves – 2 Nos
• Cardamom – 2 Nos
• Red chilies – 10 – 12 Nos
• Grated Coconut – 2 tbsp

PREPARATION:

• Take a pressure cooker; cook the rice and toor dal together for 4 whistles using 4 -5 cups of water.
• Take a kadai, add few drops of oil, and add the channa dal, cinnamon stick, coriander seeds, red chilies, fenugreek seeds, cardamom and cloves. Fry all until golden color. Finally add the grated coconut and fry it for few minutes. Make sure doesn’t burn.

• Grind all the sauted items in to powder using a mixie. Take a big pan, add 2 tbsp of oil, when it’s hot add the chopped onion and shallot and stir well. Cook it until golden color. Add turmeric powder and hing mix it well.

• Add the chopped tomato and mix well. Add all the chopped veggies and add 2 cups of water. Let it half cooked.
• Then add the tamarind juice and boil it for 2 minutes. Add the salt and the above ground spice mixture and mix it well. Cook until all the veggies are tender. Cook it in the medium heat.
• Then add the cooked rice and dal and mix it well. Add water, if necessary. Let it cook for few minutes.
• Splutter the mustard seeds in ghee/butter add the curry leaves and roast the cashew nuts in the ghee/butter. Add this to the rice mixture. If you want you can add more ghee/butter to your taste.
• Serve it hot with raita and chips/papad