puttu

puutu is very famous b/f in south india and kerala,srilanka, which is made using Rice Flour, Wheat Flour
It is eaten along with sweet bananas,mango,jack fruit (pala pazham) my favorite..hm yummy!

Some people prefer having Puttu along with all kind of carries like ..ctab curry best match for puttu,fish curry any of veg curry.

Ingredients

1. Puttu Podi / Fried Rice Powder – 2 cups
2. Grated Coconut – 1/2 cup
3. Salt – As required
4. Luke Warm Water – Around 1/2 – 3/4 cup

Preparation Method

1. Mix little salt in half to 3/4 cup of warm water.
2. Sprinkle water on the rice powder and start mixing it so as to make the powder wet.
3. Keep on sprinkling water and continue mixing, till u can make lumps when you clasp but which can be easily crumbled.
4. After the mixture has enough moisture, run it in a food prosesser for a few seconds so that will make small pearl size dough if u need watter add as how much need.
5. For making Puttu, there is a special vessel known as which is placed on top of another vessel called Puttu Kudam.
6. Fill the PuttuKudam with water, not more than half its capacity.
7. Place a handful of grated coconut in the Puttukutty (special utensil) and then add the rice mixture till half, now add another handful of grated coconut. Continue adding rice mixture and top it with some coconut.
8. Close the lid and place the PuttuKutti on the PuttuKuddam and steam the Puttu for about 10-12 minutes.
9. It is ready to be served with Mutta Curry or Kadala Curry or even with bananas.

poori

Ingredients:

• Whole wheat flour – 1 cup
• Sooji / Semolina – 1 tbsp
• Oil – 1 tbsp
• Salt – as needed
• Water – as needed

Directions:

1. Mix all the ingredients with enough water to make a thick but soft dough.

2. Make small balls out of it and roll out or use a poori press to make pappad size rounds.

3. Heat oil in a deep, thick bottom pan and fry the pooris one by one.

4. When the pooris start to bubble up, slightly press the poori with a slotted spoon, this will help the poori to bubble out completely.

5. Serve along with Aloo masala or Chole.

Ingredients:

• Potato – 1 large
• Carrot – 1
• Green peas – 1/4 cup
• Sliced onion – 1/4 cup
• Chopped ginger – 1 tsp
• Sliced green chili – 4
• Curry leaves – 1 spring
• Turmeric powder – 1/2 tsp
• Salt – as needed
• Oil – as needed
• Mustard seeds – 1 tsp
• Lemon juice – 2 tbsp

Directions:

1. Cook the potato, carrot and green peas. Slightly mash the potato and carrot and keep aside.

2. Heat oil in a pan and splutter mustard seeds, add onion and saute until transparent.

3. Add ginger, green chili, curry leaves and add turmeric powder, saute for a min.

4. Add the cooked vegetables and saute for a few minutes, once the masala gets coated add 1/2 cup of water and bring to a boil.

5. Adjust salt to taste and add lemon juice.

pumpkin halwa

Yellow pumpkin halwa ingredients:

1. Pumpkin - 5 cups(grated)
2. Milk – 1 cup
3. Sugar – 1 cup or to taste
4. Honey – 1 cup
5. Cardamom – 5
6. Cashew nuts – 10 (broken into small pieces)
7. Ghee - ½ cup

Pumpkin Halwa Preparation:

Peel the outer skin and grate the pumpkin.

Keep it aside.

Roast the cashew nuts in ghee and broken into small pieces.

Keep it aside.

Take a pan and heat with 1 tsp of ghee and add the grated pumpkin.

Stir well in low flame till the raw smell disappears.

Then add milk and cook till the pumpkin is tender.

Then add honey and sugar.

Stir continuously.

Add 4 tsp of ghee and stir well till the ghee floats.

Finally add roasted cashew nuts and cardamom powder.

Pumpkin halwa is ready.

Serve hot or cold.

veg briyani

Vegetable biriyani ingredients:

1. Basmati rice - 2 cups
2. Water - 3 cups
3. Ginger garlic paste - 3 tsp
4. Green chillies - 4
5. Onion - 1 lengthwise chopped
6. Tomato - 1 finely chopped
7. Cinnamon - 1 inch stick
8. Cardamom - 2
9. Clove - 2
10. Bay leaf - 1
11. Cashew nuts - 10
12. Coconut milk - 1 cup (thick)
13. Ghee - 6 tsp
14. Carrot & Beans - 1 cup
15. Peas - ½ cup
16. coriander leaves - few
17. Mint leaves - few

biriyani preparation:

Heat the pressure cooker with ghee. Then add cashew nuts, cinnamon, cardamom, clove and bay leaf.

Sauté for few mins. Then add onions. Fry for few mins.

Next add tomatoes, ginger garlic paste and green chillies. Sauté until the raw smell disappears.

Then add carrots, beans and peas. Combine well.

Now add rice, coconut milk, water, coriander leaves and mint leaves. Close the pressure cooker.

Pressure cook for 2 whistles and switch off the stove.

Now your vegetable biriyani is ready.

coconut chicken

Coconut chicken curry ingredients:

1. Chicken - 750g
2. Onion - 1 (chopped)
3. Tomato - 1 chopped
4. Red chilli powder - 1 tsp or to taste
5. Coriander powder - 1 tsp
6. Turmeric powder - 1/4 tsp
7. Curry leaves - few
8. Coriander leaves - few for garnishing
9. Mustard seeds - 1/2 tsp
10. Oil - 1 tbsp
11. Salt - to taste

Paste ingredients:

1. Ginger - 1" piece
2. Garlic - 4 flakes
3. Fresh coconut grating - 1/4 cup

Chicken curry with coconut preparation:

Cut the chicken into bite size pieces, wash and drain the water completely and keep aside.

Make a paste with paste ingredients and keep aside.

Heat a pan with oil and add mustard seeds.

When they start to crackle add curry leaves and chopped onions.

Saute till the onions become golden brown colour.

Then add chopped tomatoes and salt.

Saute for 3 mins or the tomatoes become juiucy.

Then add ginger garlic coconut paste and saute till the raw smell disappears or the oil separates from the mixture.

Now add chilli powder, coriander powder and turmeric powder.

Saute for a min and then add washed chicken pieces.

Mix well and add little amount of water and close with a lid.

Cook on low flame for 20 mins or the chicken pieces become tender.

Finally adjust salt and garnish with coriande leaves.

Then transfer into serving bowl and serve your coconut chicken curry with rice, roti , paratha, etc...

rava kesari

Rava kesari ingredients:

1. Rava (sooji) – 1 cup
2. Sugar – 2 cups or to taste
3. Water – 2½ cups
4. Ghee – 1 cup
5. Cashew nuts – 8
6. Pista – 4
7. Badam – 4
8. Kismis - 4 (dry grapes)
9. Cardamoms – 2
10. Kesari colour – a pinch

Kesari Preparation:

Take a pan and dry roast the rava till golden brown colour and keep it aside.

Add 2 tsp of ghee in the same pan and roast cashew nuts, pista, badam, kismis and cardamoms till they turn into golden brown colour and keep it aside.

Take a heavy bottomed pan and heat with two and a half cups of water.

Allow it to boil and add a pinch of kesari colour.

When the water starts to boiling add rava and keep stirring for 2 mins. (Add rava slowly in continuous flow while stirring).

Now add the sugar and keep stirring.

Then add the remaining ghee, cardamom powder and combined well.

Finally garnish with roasted nuts and serve hot.

chicken 65

Ingredients for chicken 65:

1. Chicken - 1/2Kg (cut into small pieces)
2. Red chilli powder - 4 tsp
3. Coriander powder - 2 tsp
4. Turmeric powder - 1/4 tsp
5. Garam masala - 1/4 tsp
6. Lemon juice - 4 tsp
7. Curd - 2 tsp
8. Ginger & Garlic paste - 1 tsp
9. Orange food colour - 4 pinch
10. Salt - 1 tsp
11. Oil - for deep frying
12. Coriander leaves - for garnishing (optional)

Preparation for chicken 65:

First clean and wash the chicken pieces.

Drain all the water and keep it aside.

Now take the bowl and mix all the ingredients and make a paste.

Then add the boneless chicken pieces and rub to coat the masala to all sides of the chicken.

Marinate this for at least 1 hour in fridge.

Now heat the kadai with oil and add the marinated chicken pieces and deep fry until the pieces turn into brown colour on all sides.

Drain excess oil and garnish with coriander leaves.

Now chicken 65 is ready.

Serve hot with lemon pieces and onion rings.

lemon rice

Lemon rice ingredients:

1. Lemon - 1 (big size)
2. Rice - 2 cups (cooked)
3. Green chillies - 2 (slit into half)
4. Red chillies - 2
5. Mustard seeds - ½ tsp
4. Urad dal - ½ tsp
7. Channa dal - ½ tsp
8. Cashew nuts - 5
9. Peanuts - 2 tsp
10. Curry leaves - 7
11. Asafoetida - a pinch
12. Oil - 2 tbsp
13. Salt - to taste
14. Green chillies - 2 (slit into half)
15. Red chillies - 2
Heat 2 tbsp of oil in a pan and add mustard seeds, urad dal, cashew nuts, peanuts, and channa dal.

When the dales colour change into light golden brown colour then add curry leaves and red chillies.

Remove all the ingredients form the pan and keep it aside.

Now add the remaining oil and add turmeric powder, asafoetida and green chillies. Sauté for a min. Then add lemon juice. Cook for 2 to 3 mins.

Then switch off the stove and mix with salt and cooked rice.

Lemon rice is ready to eat.

thair vadai

Thayir vadai ingredients:

Vada ingredients:

1. Urad dal – 1 cup
2. Onion – 1 sliced
3. Green chillies – 3 or to taste
4. Ginger – small piece
5. Salt – to taste
6. Curry leaves - few
7. Coriander leaves - few
8. Oil – for deep frying

Curd ingredients:

1. Curd – 2 cups
2. Green chillies – 2 or to taste
3. Salt – to taste

Garnishing ingredients:

1. Grated carrot – few (optional)
2. Bhoondi – few (optional)
3. Coriander leaves – few

Vada preparation:

Soak urad dal for 2 hours.

Grind urad dal along with onions, green chillies, ginger, coriander leaves, curry leaves and salt without adding too much water.

The batter should be soft and fluffy.

Now take kadai and heat with oil.

Dip your hands in water and form a lemon size ball of batter and flatten it with your palms on a plastic sheet to form a round shape.

Make a hole in the centre with your finger.

Drop the flattened balls into the oil and fry until it turns into golden brown colour.

Drain the excess oil.

When you take those vadas out, drop them in a luke warm water bowl for 30 seconds.

Remove the vadas and gently press between your palms (Because of excess water oozes out).

Thayir preparation:

First grind the green chillies with 3 tbsp of curd to a smooth paste.

Then beat the curd and chilli paste with salt to a smooth liquid.

If the curd is too thick you can add little water.

Thayir vada preparation:

Place the vadas in a tray and pour the curd mixture evenly all over the vadas and cover them completely.

Refrigerate the soaked vadas for 2 hrs.

While serving garnish with chopped coriander leaves, grated carrot, bhoondi or chat masala.

shrimp briyani

Prawn biriyani ingredients:

1. Prawns - 500 g
2. Basmati rice - 3 cup
3. Ghee - 5 tsp
4. Onion big - 1 sliced
5. Tomato medium - 1 chopped
6. Green chillies - 5
7. Ginger - 2 inch
8. Garlic - 4 pods
9. Cashew nuts -10
10. Coconut milk - 1 cup
11. Coriander leaves - ½ cup
12. Pudhina leaves - ½ cup
13. Water - 5 cups
14. Cardamom - 2
15. Cinnamon - 1 inch stick
16. Jaji flower - 1
17. Anasi flower - 1
18. Cloves - 3

biriyani preparation:

First clean and wash the shrimps. Drain all the water and keep it aside.

Next make a paste with green chillies, ginger and garlic.

Take a pressure cooker and heat with 5 tsp of ghee.

Then add cardamom, cloves, anasi flower, jaji flower, cashew nuts and cinnamon.

Fry for few seconds. Then add onions and sauté for 2 mins.

Then add tomato pieces, prawns, salt and paste.

Sauté until the raw smell disappears.

Now add washed basmati rice and combine well.

Then add coconut milk, water, coriander leaves and pudhina leaves.

Then combine well and close the pressure cooker.

Now pressure cook for 2 whistles and switch off the stove.

Now shrimp biriyani is ready.

Serve with onion raitha and chicken fry.

fish curry

4 to 6 servings

• Onion, chopped -- 1
• Garlic, peeled -- 4-6 cloves
• Gingerroot, peeled and thinly sliced -- 1 1-inch piece
• Chile peppers, chopped -- 1-6
• Tamarind pulp -- 2-3 tablespoons
• Warm water -- 1 1/2 cups
• Oil -- 3-4 tablespoons
• Mustard seeds -- 1 tablespoon
• Ground coriander -- 1 tablespoon
• Turmeric --2 teaspoons
• Fenugreek -- 1 teaspoon
• Curry leaves (optional) -- 4-6
• Salt and pepper -- to taste
• White fish, cut into bite-sized pieces -- 2 pounds
• Coconut milk -- 1 1/2 cups

Method

1. Place the onion, garlic, gingerroot and chilies in a blender or food processor and process until pureed but still a little chunky. You may have to add a little water and work in batches if using a blender.
2. Mix the tamarind pulp with the water and break it up with a fork or your hands to dissolve. Strain the tamarind water and discard the pulp.
3. Heat the oil in a large pot, kadhai or wok over medium-high flame. Add the mustard seeds and sauté until they start to pop. Add the dry spices quickly and stir just until they are absorbed by the oil. Do not allow the spices to burn.
4. Quickly add the onion puree and curry leaves. Reduce heat to low and cook until the liquid is reduced and the onions have lost their raw flavor, about 10-15 minutes.
5. Add the tamarind water, season with salt and pepper and simmer another 10-15 minutes to meld the flavors and reduce the liquid a little.
6. Stir in the fish and coconut milk and simmer slowly another 5-10 minutes until the fish is cooked through. Adjust seasoning and serve with basmati rice.

above the recipe wonderfull pic of the fisherman from kerala gods land.

sakkara pongal

Ingredients :
1 cup rice
¼ cup moong dal
½ cup sugar
2 cups milk
1 cup ghee
4 cloves
1 tsp nutmeg powder
¼ cup cashews
¼ cup golden raisins
1 tsp cadamon

Method :
Roast mong dal in a pan for 5 to 10 minutes.
Cook rice, mong dal, milk and 3 cups of water till the rice gets cooked.
Melt jaggery, by boiling it with little water, and mix this with the cooked rice.
Put ghee and keep stirring until everything blends well.
Fry cashews, raisins and cloves in little ghee mixed well serve

crab curry( mouth wattering)

Ingredients :
2 crabs
60 ml oil
Kashmiri red chillies (soaked)
1 tbsp ginger
1 tbsp garlic
1tsp poppy seeds (roasted and soaked)
1tsp coriander
1tsp jeera
1 onions
400 ml coconut milk
1 ½ tamarind pulp
2 ( litres) stock

Method :
Put the crab into the boiling stock & boil for 10 mins
Cod & discard toes and stomach sac bellow the shell near the mouth.
Cut the crab into 4 pieces.
Make paste of ingredients
Heat oil in the wok add grounded paste and cook on low flame. Add crabs and toss.
Add tamarind water and reduce on slow fire.
Add coconut milk, bring to boil.
Serve hot.

butter chicken

Ingredients :
1 whole chicken
2 tomatoes puree in a blender
2 onions, chopped
1 tbsp ginger-garlic paste
15 cashew nuts paste
1 ½ tbsp butter
3 tbsp cream
1 tsp chilli powder
Oil for frying
salt to taste

For the marinade :
1 tbsp tandoori masala
½ tbsp garam masala (cloves, cinnamon and cardamom powdered)
2 tbsp lime juice
½ tsp jeera
5 tbsp yoghurt

Method :
Marinate the chicken in the marinade for 1 whole hour.
Heat oil in a non-stick pan and fry the chicken for 10 minutes.
Remove the chicken and keep aside.
In the remaining oil fry add the chopped onions till golden , then add the ginger-garlic paste and fry sprinkling little water now and then, till the oil separates.
Add the cashew paste, chilli powder, tomato paste and cook for 10 mins.
Add the butter and the cream and the chicken.
Mix well and cook till done.

mutton briyani

ngredients:
500 gm mutton
1 cup onion
1 inch piece ginger
a few flakes garlic
3 tsp coriander powder
3 green chillies
1 tsp chilli powder
? cup dried coconut
1 tsp poppy seeds
2-3 cloves, cardamom, peppercorns
1 inch stick cinnamon
1 cup curds
salt to taste
3 tbsp fat

Other ingredients
Rice:
2 cups pulao rice or basmati rice
½ cup onion
2-3 cloves
1 inch piece cinnamon
2-3 cardamom
2-3 bay leaf
Salt to taste
5 tbsp fat

Method:
Clean and cut meat. Soak in curd.
Roast and powder cloves, cardamom, cinnamon and peppercorns.
Grind together red chillies half the onions, ginger, garlic and green chillies and copra. Heat fat.
Add sliced onions. Add ground spices and fry.
Add meat. fry well. Add ground poppy seeds.
Add remaining curds and salt and cook gently till meat is tender.
Add powdered spices. Remove from fire.

For the Rice
Slice onions. Heat fat. Fry onions and remove. Add spices.
When they crackle, add rice and fry for a few minutes longer.
Add salt and double the quantity of hot water.
When rice is cooked and all moisture has evaporated, remove from fire.
For the Biryani
Make a layer of rice in a pan, sprinkle with saffron water, place meat layer over it and again cover with rice.
Serve hot, garnished with fried onions and fried nuts.

gulab jamun

Ingredients

Whole milk – 4 litres
Maida (all purpose flour) – 1/2 kg
Curd (yogurt) – 1 tbsp
Baking soda – 1 tsp
Sugar – 2 litres
Lemon – 1/2

Ghee – 2 cups for deep frying.

Method

To Make Khova

In a wide mouthed heavy bottom pan add the milk and heat it in a medium flame (add a couple of stainless steel spoons into the milk to avoid burning)Reduce the milk for 3-4 hours till the milk solidifies and becomes thick.Whip together yogurt and baking soda

To the khova add the flour and yogurt mixture and knead till it forms a pliant dough. (make sure not to add too much flour, just enough flour to make the khova pliant)

Make 3/4 inch diameter balls and set aside

Prepare sugar syrup

In a pan add the sugar and just enough water to cover the sugar. Heat till it comes to a boil.

Squeeze the half of the lemon (this is to avoid sugar crystals). Set aside.

Deep frying the Jamuns

Heat the ghee and deep fry the balls, adding a few at a time till golden brown.

Cool the balls and soak them in the sugar syrup.

Let sit for a few hours.

baby potato masala

Ingredients:

12 tiny baby potatoes
For Sauce- veggies
4 medium sized ripe tomatoes, each cut into four quarters
1 medium sized red onion or 4 shallots cut into big chunks
¼ cup finely chopped coriander
1×1 inch piece of fresh ginger
2 big garlic cloves
Nuts
½ cup cashews
¼ cup fresh grated coconut

6 dried red chillies
1 teaspoon coriander seeds & cumin
½ teaspoon peppercorns
3 small cinnamon sticks and cloves
1 star anise
for popu/tadka
2 teaspoons of peanut oil
1 teaspoon of mustard seeds, cumin and some curry leaves
—
½ tsp of turmeric
Salt to taste

Boil the potatoes until they are just fork-tender. When they are cool enough to handle, peel the skin. Prick them with a fork in multiple sites and keep them aside.

Gather the listed ingredients for masala sauce, ready on hand on a big plate. Heat an iron skillet and proceed like this.

1. Roast dry masala ingredients, for few minutes, until they release their smell. Remove them from the skillet and keep aside.
2. Roast cashews, then fresh grated coconut for few minutes. Remove them from the skillet and keep aside.
3. Roast ginger and garlic for few minutes. Remove them from the skillet and keep aside.
4. Finally heat one teaspoon of oil and roast onion and tomatoes for few minutes.

Let them cool down little bit. When they are cool enough to touch, put them in a blender. Add half glass of water and half teaspoon of salt. Grind them into smooth paste.

Cook: Heat one teaspoon of peanut oil in a big wide pan or kadai. Toast the popu ingredients (mustard seeds, cumin and curry leaves) until they start to splutter. Add the grinded masala paste and another half to one glass of water. Stir in turmeric. Taste and add salt if needed. Add baby potatoes. Cover and cook on medium heat for about 15 to 20 minutes. Finally stir in finely chopped cilantro and serve.

bajji

vegetable your choice potao or chilli or palntin
1 cup gram flour (Besan Flour)
1/2 tsp each of salt, red chilli powder,
1/4 tsp each of cumin
A pinch of baking soda
Quarter cup of water
oil for deep-frying.
. Cut each vegg into circular pieces.
2. Gram flour is a fine yellow flour made from garbanzo beans or chanadal. Put the gram flour into a bowl; add salt, red chilli powder, cumin and baking soda. If you want, you can also add ginger-garlic paste to get the extra kick. Stir in these ingredients well. Add quarter cup of water to them and mix thoroughly. Add water if needed, the prepared batter must be tight (tighter than pancake batter and regular bhaji batter). It should form thick coating around the vegg when they are dipped in the batter.
Fry the vegg peaces until they are golden brown, turning frequently. Remove them with a slotted spoon and drain well on absorbent paper towels.

Strawberry Shake with Soy Milk

Strawberries - 1 cup
Banana - 1 ripe, medium sized
Sweet orange like mandarin - 1 ripe
Soy milk - 1 glass
Honey - 1 tablespoon, or to taste
Crushed ice - quarter cup

1. Wash, trim, and slice the berries. Peel and slice the banana. Squeeze orange juice.

2. Put strawberries, banana slices and honey in a blender. Puree until smooth and combined. Add orange juice, soy milk and crushed ice. Run the blender again for few seconds until well mixed.

3. Pour the strawberry shake into glasses. Serve.

masala mor

Ingredients:
11/2 cup Thick buttermilk
1/4 tsp Turmeric powder
2 tsp Toor dal
1 tsp Pepper
1/2 tsp Cumin seeds
2 Dry red chilly
1/2 tsp Fenugreek seeds
1/2 tsp Oil
Salt to taste.
Method:
Heat oil in a pan and roast toor dal,pepper,red chilly, cumin and fenugreek seeds and let it cool and gring to a fine powder.
Add salt,turmeric powder and the ground powder to the buttermilk and whisk gently till all the ingredients are mixed.
Serve with steamed rice.

chuttny

Ingredients:

• 1/4 Bunch curry leaves
• 1/4 Coriander leaves
• 3 Nos Green chillies
• 1 Cup Coconut(shredded)
• 1/4 Tsp pottukadalai
  
• 1 tsp urad dal
• 1 tsp masted seeds
  
• 1 Tbsp oil
• Salt to taste.

Method:
Wash the curry and coriander leaves.
Heat oil in a kadai and add the urad dal.musted seeds (black)
When the urad dal turns golden brown, remove the dal and keep in a bowl.
Add thecurry leaves, coriander in the kadai and saute.
When the leaves have cooked, mixed the cravy which u grind already below
( grind the coconut along with salt, green chillies,pottukadalai.
Add water as required).
and previous cooked urudal ....leave 2 or 3 minuts on the stove then
Serve with Idly, Dosa.

mixed veg sambar

Ingredients:

• 1 Cup thoor dal
• 2 cup Mixed Vegetables(cut into 1" pieces)
• 1 Large onion (chopped)
• 1 Large tomato (chopped)
• 1/2 cup tamarind water
• 1 Tbsp chilly powder
• 1/2 tsp turmeric powder
• 1 Tbsp oil
• 1 Tsp mustard seeds
• 1 tsp urad dal
• 1 Sprig curry leaves
• 1/2 bunch corriander leaves
• Salt to taste
• 1 pinch Asafoetida.
• Method:
  cook the toor dal and set aside.
  For this sambar use country veggies like brinjal,cluster beans, yam,raw banana,ladies finger,etc..(do not use beans ,carrot and other English veggies.)
  Heat oil in a kadai, add mustard seeds, urad dal and curry leaves.
  When the mustard seeds pop add onion and saute.
  Now add tomato and other vegetables.
  Add turmeric salt and tamarind water and let the vegetables cook.
  When the vegetables are half cooked add the thoor dal and chilly powder.
  Let it boil. now add the corriander leave.(clean and cut the leaves before adding)
  when the vegetables are tender add asafoetida and let cook for a few minutes.
  serve hot with rice.

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spinich with daal

½ cup of toor dal and half teaspoon of turmeric in 1 cup of water
Cook the dal until it falls apart
Mash the dal to smooth paste using a wood masher and keep it aside
1 bunch of spinach - cut into small pieces
1 small whole bulb of garlic - peel and chop garlic into small pieces
4 dried red chillies - cut them into small pieces
Soak marble sized tamarind in half-cup of water for juiceHeat a tablespoon of peanut oil in a big saucepan. Add and toast:
Dried red chilli pieces
Few pieces of curry leaves
One teaspoon of each - cumin and mustard seeds
Stir in garlic. Salt them until golden. Take care not to burn.
Add the finely chopped spinach and salt until the leaves wilt and come together
Stir in smoothly mashed toor dal to this salted spinach-garlic mixture
Add a tablespoon of tamarind juice, also half teaspoon each of - chilli powder and salt or to taste.
Stir to combine. If the dal is too tight, add about half cup of water.
Mix; close the lid and simmer for about 15 minutes on low heat.

Serve hot with ghee and rice for a great satisfying meal.

pulisaatham

Ingredients:
2 Cups Cooked White Rice
2 Tbsp puliyotharai paste
3 Tbsp Gingily oil
4 Nos Dry red chilly
1 Sprig Curry leaves
1 Tbsp Channa dal
2 Tbsp Ground Nuts
1 Tsp Mustard seeds and urad dal
Salt to taste.
Method:
Heat 1 Tbsp oil in a kadai and add groundnuts , channa dal, broken Red chilly, urad dal , mustard seeds and curry leaves.
When the mustard seeds pop and the ground nuts are brown pour the oil in the rice.
Add salt and the pulihora paste to rice and mix throughly adding the remainder of the oil.

thakkali satham

Ingredients
Tomatoes on vine / Thakkali - 2 1/2 (medium, finely chopped) or 2 cup of chopped tomatoes
Onion / Periya Vengayam - 3/4 (medium, finely chopped) or little less than 1 cup of finely chopped onions
Shallots / Chinna Vengayam - 4 (finely chopped)
Garlic - 2 flakes (crushed)
Oil / Ennai - 1/2 tbsp
Mustard Seeds / Kadugu - 1/4 tsp
Cumin Seeds / Jeeragam - 1/4 tsp
Urad dhal / Ulutam parupu - 1/2 tsp
Hing - sprinkle
Curry leaves - few
Red Chili powder / Milagai thool - 2 tsp
Salt to taste
Cooked Rice - 2 cup
Instructions
Wash the vegetables and finely chop the onion, shallots, tomatoes and crush the garlic.
In a kadai, add oil. When it is hot temper with mustard seeds. As it splutters, on a low flame add cumin seeds, urad dhal, hing and curry leaves. Add garlic and fry for 8-10 seconds until urad dhal starts changing its color.
On a medium flame, add the chopped onions and saute until it becomes translucent. This will take 3-4 minutes. Add a portion of salt as you taste.
When the volume of onions reduces add turmeric powder and saute for 10 seconds and let the turmeric fry in oil. Add 1 or 2 tbsp of water it it sticks to the pan.
Now add tomatoes and let it cook until it becomes mushy.
Usually adding salt helps the vegetables to leave out water and it helps them to cook easily. I have not added water in my preparation as the tomatoes I used oozed out lot of water. You can add few tbsp of water if necessary.
Add chili powder, remaining salt and let it cook for 10 minutes on a low flame or until the tomatoes are cooked well.Take a large bowl or plate, add the cooked rice, a portion of curry and mix it well. If you think it is too dry add some more curry. Never mix everything together you might end up having more curry in the rice or the rice might be too dry without any curry. You can also serve the curry and rice separately without mixing it prior.

ravaa laddu

Ingredients

• Rava/Semolina - 1 cup
• Sugar - 1 cup
• Grated coconut - 25 gm or little more than 1 3/4 tbsp
• Milk - 25 ml / 1 1/8 tbsp (I actually added 4-5 tbsp as the mix was very dry)
• Raisins - 10 nos
• Cashew nut - 10 whole nuts
• Cardamon Powder - 1 pinch
• Ghee - 25 gm or little more than 1 3/4 tbsp

Method

• In a kadai, heat 2 tsp of ghee. Once the ghee is hot enough reduce the flame and fry the cashews and raisins until the raisins balloon up. Remove.
• Roast the grated coconut until it blends with the ghee. Remove. Amma says we shouldn't fry coconut for long time as it is unhealthy.
• Now add the remaining ghee and roast the rava. Remove from flame when the aroma comes out.
• In a bowl add raisins, cashews, coconut, rava, cardamon powder and mix it well. Please be cautious as it might be really hot.
• Add sugar and mix it well.
• Now add warm milk in to the bowl. Check if you are able to gather as balls. When you find that milk added is enough to get you laddoos, transfer it back to the kadai and cook in sim for 2 minutes. Mix well and then cover it and let it rest for 2 minutes. Then immediately make balls or laddoos.
• Yummy rava laddoos are ready to serve.

urulai kizhanku podimass

Ingredients:
4 nos Large potato
1 large Onion (chopped)
5 nos green chillies
1 sprig curry leaves
1 tsp urad dal
1 tsp mustard seeds
1 tsp channa dal
2 Tbsp oil
Salt to taste.
Method:
Wash the potatoes and cut them into four pieces.
boil the potatoes.(I do it in a microwave for 6-8 minutes)
Remove the skin and mash it gently with your hand or the back of a spoon.(The pieces have to be visible)
Heat oil in a kadai and add mustard seeds,channa dal and urad dal.
When the mustard seeds pop add the curry leaves , onion , green chillies and saute.
when the onion is tender, add salt and the potato and mix well.
Cover and cook in medium flame for about a minute.
Serve hot with steamed rice.

Idly!

Ingredients:
2 cups idly rice
1 cup urud dal
1/2 cup cooked rice
1/4 tsp fenugreek seeds (methi)
salt as per taste
Direction:
soak idly rice and methi together in water for about 5 to 6 hours .
soak urud dal in watter for 31/2 hours.
drain the water from urud dal and grind it in mixie with little water.
fine grind it until the mixture is frothy ,keep aside .
now drain water from soaked rice and methi .
grind these along with cooked rice and little water in mixie.
now mix the ground items and add salt.
allow it to ferment for 16-18 hours , then make idlys in the idly steamer . steam the idlys on high for 10 minuts.

Dosa!

Ingredients:
2 cups white gram dal
4 cups rice
1 teaspoon salt as per taste

Direction:
rice and dal soak in the watter for atleast 3 hours ,
grind the dal and rice separately with some water until it become a fine paste.

add salt to it and mix well. keep it overnight for fermentation. (the batter should be little diluting than the idly flour so that dosa is made thinner. )
in a flat frying fan the batter is poured and spread into a thin round like a pancake but much more thinner.
pour little ghee on both sides of the dosas
when it turns golden brown , turn over to other side . in a few seconds it is ready to serve.
masala dosa can be made by placing the potato masala inside the dosa and folding it in half.
tips the thinner and crispier the dosa ,the better it tastes.