Andhra Dhal

Ingredients:

1.Moong  Dhal -1 cup

2.Onion -(1-chopped)

3.Tomato -( 1-chopped)

4.Green chillies -(1-chopped)

5.Mustard

6.Cumin seeds/jeera-1 spoon
7.Turmeric
8.Fresh lemon juice - 3 spoons
9.Coriander leaves

Method:

1.Pressure cook the Moong dhal for 3-4 whistles until it gets mashed up.

2.Heat oil,add mustard and wait till it splutters.

3.Then add cumin/jeera,green chillies & chopped onions and saute till it turns light brown.

4.Now add the chopped tomato and cook for 5 minutes.

5.Slowly add the moong dhal after mashing it up well and mix.

6.Add salt,turmeric &1 cup water.Cook for few minutes.

7.Switch off stove and add lemon juice and garnish with coriander leaves.

8.Serve with Rotis.

                                    

Pepper Kozhambu

Ingredients:

1.Gingely oil- 2 Table spoons

2.Thoor Dhal - 1.5 tablespoons

3.Urad Dhal- 1 spoon

4.Red chillies- 2

5.Whole black pepper - 1/2 spoon

6.Tamarind -( 50 g)

7.Curry leaves - 100 g

8.Salt

9.Turmeric

10.Mustard

Method:

1. Heat little gingely oil in a vessel and fry the thoor dhal,urad dhal &red chillies.Switch off stove and add the pepper seeds,curry leaves & tamarind ball.

2.Once it cools,grind the above adding little water & salt to form a smooth paste.

3.In the same vessel add 2 tablespoons of gingely oil,add mustard and wait for it to splutter.(if needed you can add small garlic pieces as well)

4.Add 1 glass of water to the paste and pour it in the vessel.

5.Add turmeric and wait for the colour to change to dark brown.

6.Then keep in low flame till it solidifies a bit.

7.Serve with rice.This is very effective for colds and body aches.

                                        

Maaladu

         Maaladu can be made in 10 minutes with ingredients readily available at home!

Ingredients:

1.Roasted Daliya/Pottukadalai- 1 cup

2.Sugar - 1 cup

3.Cardamom powder- 2 spoons

4.Broken cashews- 50 g

5.Ghee-  2 cups

Method:

1.Powder the Roasted Daliya/Pottukadalai and the Sugar separately.

2.Roast the cashewnuts in ghee until they turn golden brown.

3.Mix the powders, cashew nuts & cardamom powder well.

4.Heat ghee little by little and add it to portions of the mixture and make small ladoo sized balls using your palm.

5.DONT ADD ALL THE GHEE IN ONE SHOT. 

6.After the ladoo cools down,store it in an airtight container.

7.Please remember to heat the ghee and add it to the mixture so that we get the right consistency to make balls.Else they will break off very easily.

 

Irupuli Kozhambu (Sweet & Tangy Flavour)

Ingredients:

1.Tamarind-(100 g)

2.Thick Buttermilk -(250 ml)

3.Salt

4.Turmeric-1/4 spoon

5.Asafoetida

6.Curry leaves

7.Powdered Jaggery-(1 spoon)
8.Sambar powder -(2 spoons)
9.Drumstick - 6-7 pieces

To Fry,Grind and powder:

1.Urad Dhal-( 3 spoons)

2.Chana Dhal -( 2 spoons)

3.Red Chillies-2

4.Green chilly -1

5.Fenugreek seeds-( 1 spoon)

6.Shredded coconut-(1/2 cup)

Method:

1.Add 1 spoon oil and fry the above items till the dhal turns light brown.Then grind it into a fine powder in mixie along with shredded coconut.

2.Soak the tamarind in hot water and drain the water.
3.Put the drumstick pieces and cook till it turns soft

4.Then add 2 spoons of Sambar powder,asafoetida,salt &turmeric to the tamarind water &  boil for 10 minutes,till the raw tamarind smell fades away.

5.Keep in low flame & add the powder from the mixie.Mix well.
6.Add the powdered jaggery and boil till we you a thick consistency
7.Finally add the thick buttermilk,just cook for a few minutes and switch off stove.
8.Seasoning:Coconut oil+Mustard+curry leaves

Tip:
To make the dish thick:
Mix just 1 spoon of rice flour in 3 spoons of water, form a paste and add.(This tip can be used for Sambar/Vathakozhambu.Make sure you don't mix too much of flour as it might spoil the original taste.

Onion Rava Dosa

 Ingredients:

1.Rava/Sooji- 2 cups

2.Rice flour- 1 cup

3.Onion -(1-finely chopped)

4.Green chillies (2-finely chopped)

5.Cumin/Jeera-(2 spoons)
6.Mustard- (1 spoon)

7.Whole black pepper (1 spoon)

8.Salt

9.Asafoetida

10.Curry leaves

Method:

1.Soak the rava/sooji for 1 hr and then grind for 20 seconds

2.Add the rice flour,salt & asafoetida to the rava paste and mix well to form a THIN batter.

3.Heat 1 spoon oil,add mustard.After mustard splutters,add cumin,pepper,curry leaves & green chillies .
4.Then add onions and fry for sometime.Add these to the rava batter.

5.Heat the tava and add little oil.

6.Sprinkle the batter on the tava.Start from the sides and finish off in the middle.

  Do not spread like normal dosa in circular motions

7.Use Oil/Ghee and cook well on both sides till dosa becomes crisp and golden brown in colour

8.Serve hot with coriander chutney/Sambar or you can place potato masala in one side,roll and serve like Onion rava masala dosa.

Tips:

*Make sure the batter is thin and flowing and not very thick like dosa batter.

*You can also try adding Ground Urad dhal to rava and rice flour and follow from step 3.

10 Minutes Rasam

This can be easily made in a jiffy,as it does not need thoor dhal to be cooked and added.   The seasoning with ghee gives an appetizing smell!!!!

Ingredients:

1.Red Tomatoes-(3)

2.Pepper powder- 1 spoon

3.Rasam Powder- 2 spoons

4. Turmeric

5.Salt

6.Asafoetida

7.Curry leaves.

Method:

1.Grind the tomatoes in mixie

2.Add 1-1.5 cups water and boil in medium flame.

3.Once the raw smell goes off,add rasam powder,pepper powder,turmeric and salt.

4.Boil for 5 min till bubbles appear .Switch off stove

5.Seasoning:Ghee+mustard+curry leaves+Asafoetida

Beans Parupu Usili

Ingredients:

1.Chopped beans - 200 g

2.Thoor dhal ( 1 cup)

3.Chana Dhal ( 1/2 cup)

4.Red Chillies- 6

5.Salt

6.Asafoetida

7.Curry Leaves

Method:

  This is a quick and easy way of doing Parupu Usili compared to the traditional one  with the same taste.

1.Soak the Thoor and Chana dhal in water for 1.5 hrs.

2.Drain the water completely.Add Red chillies,salt and asafoetida and grind coarsely.(Just like you grind for Masala vadai)

3.Add a little salt(to retain the green colour) and turmeric on the chopped beans and place it in one separator.

4.Keep the ground paste in another separator.(Dont add water)

5.Allow both the beans and the ground dhal to pressure cook for 1-2 whistles.

6.Once the ground dhal cools down a little ,powder it in mixie for just 10 seconds.

7.Add 3 spoons of oil in a Kadai.Once it gets heated up put mustard+curry leaves.

8.Put the dhal mixture and allow it to cook for 10 minutes.

9.Finally add the cooked beans and cook for 5 minutes.

10.Serve with Morkozhambu rice!

                                      

Cabbage Coconut Thogayal

Ingredients:
1.Cabbage ( Medium piece-cut )
2.Shredded coconut - handful
3.Urad Dhal - 2 spoons
4.Chana Dhal- 2 spoons
5.Red chillies - 3
6.Tamarind - (Small seed size)
7.Asafoetida
8.Salt
9.Mustard    

Method:
1.Pour 1 spoon oil,fry the Urad dhal,Chana dhal ,Tamarind and Red chillies till it turns light brown.
2.Then add the coconut and cabbage pieces and saute for a minute.
3.To grind:Once it cools grind the above ingredients with salt and Asafoetida.
4.Seasoning: Allow mustard seeds to splutter and add it to the thogayal.
5.Serve with rice.                        

Mysore Rasam

Ingredients:

1. Red Chillies - 3
2. Channa dhal - (1 spoon)
3. Thoor dhal( 3 tablespoons)
4. Coriander/Dhania seeds(2 spoons)
5. Pepper - (1/4 spoon)
6. Grated Cocunut -( 1 tablespoon)
7. Tamarind-(100 g)
8. Jaggery powdered( 1 teaspoon)
9. Turmeric
10. Salt
11. Asafoetida
12. Curry Leaves
13. Coriander leaves

Method:
1.Pressure cook the Thoor dhal till it gets soft.
2.To Grind:Heat little oil in a pan,add ,Channa Dhal,pepper,red chillies, dhania seeds and fry for some time. Grind this with dry grated coconut to a form a fine powder.

3.Soak the tamarind in hot water and drain the water.
4.Add Salt ,turmeric and Asafoetida to the tamarind water & allow it to boil for 10 minutes till the raw smell goes off.
5.Next mash & add the pressure cooked Thoor dhall to the rasam.

6.Do not allow this rasam to boil for long.Keep in low flame and add 2 cups of water.
7.Finally add the ground powder & 1 teaspoon powdered jaggery and mix well and allow it to boil just for 2 minutes
8.Seasoning: Mustard+curry leaves.
9.Add coriander leaves after switching off stove for a nice aroma.

10.Serve hot with rice

Seppankazhangu Tamarind Kozhambu

                                                   
 Ingredients:

1.Seppankazhangu(Also known as Taro root/Colocasia)- 100 g

2.Shredded coconut( 1 cup)

3.Red chillies( 8)

4.Cumin/Dhania seeds(2 spoons)

5.Thoor dhal ( 1 spoon)

6.Tamarind-(100 g)

7.Turmeric( 1 pinch)

8.Coconut oil( 2 spoons)

9.Mustard

10.Curry leaves
11.Salt 
12.Asafoetida

Method:

1.Pressure cook the seppankazhangu for 1 whistle.Peel & cut it into small pieces and keep aside.

2.Heat kadai,add 1 spoon of coconut oil.Then add the shredded coconut,thoor dhal,red chillies,cumin seeds and fry for 3-4 min.

3.To grind: Grind the above ingredients, adding little water to form a fine paste.

4.Soak the tamarind beforehand and drain the water and heat it for 5-10 min till the raw tamarind smell vanishes.

5.Add salt,turmeric & the seppankazhangu/taro root pieces.

6.Then add the ground paste and mix well.

7.Allow it to heat in medium flame for 10 minutes till the kozhambu thickens to get a good consistency.

8.Seasoning:Coconut oil+Mustard+Curry leaves+ Asafoetida
9.Add a little fresh ground pepper if you want extra pep:)

10.Serve hot with rice and pappad.

Rava Kesari

Ingredients:

1.Rava (Sooji)-1 cup

2.Sugar( 2 cups)

3.Cashews,Raisins,Saffron & Cardamom powder

4.Milk-(1/2 cup)

5.Water(1/2 cup)

6.Ghee ( 1 cup)

7.Orange / yellow food color - 1/4 tsp

Method:

1.Heat 1 spoon ghee and toss in the cashews & raisins.Fry till the cashews turn light brown.Keep aside

2.Roast the rava in low heat in the same Kadai till it turns golden brown.

3.Add 1 cup of hot water to the roasted rava.Mix while adding to avoid getting lumps in the kesari.

4. Add the water,milk &food colour and allow it to cook well.

5.Now add sugar.The sugar will melt & the Kesari will loosen up a little.

6.Wait till the rava absorbs the water.

7.DO NOT ADD LOTS OF WATER as the kesari will become very sticky

8.Add the remaining ghee and Garnish with the fried cashews, raisins,saffron and cardamom powder.

9.You can even add tiny pieces of pineapple with yellow food color/pineapple essence to convert it into a pineapple pudding! :)

                          

Cornflakes Mixture

                      This is a quick snack,very easy to make and tastes great !

Ingredients:

1.Cornflakes (Maize Poha)- 200g

2.Groundnuts (50 g)

3.Roasted Daliya(Pottukadalai)-50 g

4.Poha(Aval)-50 g

5.Raisins,almonds,cashews( 50 g)

6.Turmeric powder ( 1/2 spoon)

7.Red Chilli powder ( 1/2 spoon)

8.Salt

9.Curry Leaves

10.Asafoetida

Method:

1.Heat Oil in frying pan for 5 min.

2.Toss in the raisins,almonds and cashews.

3.Drain the oil and take the dry fruits from the pan.

4.Next fry the cornflakes over low heat for about 3 minutes.

5.Finally fry the groundnuts,Poha,curry leaves and Pottukadalai till they turn golden brown,drain the oil well and add on top of the cornflakes.

6.Add Red chilli powder,turmeric,salt & Asafoetida and mix all the ingredients well.

7.If you want a sweet tinge like Chivda,you can add 1/2 spoon of sugar as well and mix.
8.After it cools,store it in an air tight container.

                                             

Channa Masala

Ingredients:

1.Channa(200 g)

2.Tomato (2)

3.Onion (1-big)

4.Green chillies(2)

5.Ginger garlic paste ( 1 spoon)

6.Coriander cumin powder( 1 spoon)

7.Turmeric powder( 1 spoon)

8.Red chilli powder ( 1 spoon)

9.Garam masala/channa masala ( for added taste) 

10.Cloves

11.Salt

12.Sugar

Method:

1.Soak the channa overnight in hot water.

2.Pressure cook the channa and keep aside.

3.Add oil to the kadai and saute the cut tomatoes and onions.Grind the tomatoes and onion in the mixie to form a thick paste without adding water.

4.Heat little butter in the kadai.Add Cloves+ ginger garlic paste+paste from mixie+green chillies and cook well.

5.After 5 min add garam masala+coriander cumin powder+Red chilli powder+turmeric+salt and stir well.

6.Add the cooked channa from the pressure pan to this masala gravy,close the lid and allow it to cook

6.Finally add very little sugar and garnish with fresh coriander leaves.                 

Garlic Rasam

Garlic is a powerful natural antibiotic,known to strengthen the cardiovascular system and reduce high cholesterol

Ingredients:

1. Garlic (1 whole)
2. Thoor dhal ( 4 spoons)
3. Whole black pepper( 1/4 spoon)
4. Red chillies (2)
5. Jeeragam( 1/2 spoon)
6. Tamarind (50 g)
7. Rasam Powder( 2 spoons)
8. Turmeric
9. Salt
10. Hing
11. Curry leaves 
12. Oil- 2 spoons
13. Ghee for seasoning 

Method:

1.In oil,fry the thoor dhal,whole black pepper,red chillies and the peeled garlic

2.Grind the above in mixie with 1 spoon jeeragam and little water to form a smooth paste.

3.Soak the tamarind in hot water and drain the water.

4.Add 2 spoons of rasam powder,hing,salt &turmeric to the tamarind water & allow it to boil for 15 minutes.

5.Keep in low flame and add the paste from the mixie to the boiling rasam.Mix it well so that there are no visible chunks of paste in the rasam.

6.Add the necessary water and wait till bubbles appear in the corner of the vessel. 

7. Remove from stove.

8.Seasoning with ghee for added taste and aroma: Mustard+curry leaves.

9.Serve with rice and potato fry.  

                                  

Tomato Morkozhambu

Ingredients:

1.Thick Churned curd/Buttermilk     

2.Shredded coconut( 100 g)

3.Green chillies(2)

4.Dhania/Coriander seeds( 1 spoon)

5.Jeera ( 1 spoon)

6.Rice and chana dhal(Soak 1 spoon each in water for 20 min)

7.Tomato (1-cut into pieces)

8.Turmeric(1/2 spoon)

9.Coconut oil( 2 spoons)

10.Curry leaves

11.Mustard 

12.Asafoetida powder

Method:

1.To Grind:Add little water and grind Coconut+Dhania+Green chillies+Jeeragam+Soaked rice/channa dhal to form a fine paste.

2.Add the paste to the churned curd/buttermilk.

3.Add salt,asafoetida and turmeric powder and keep it in stove in low flame for just 3-5 min.Turn off the stove.

4.DO NOT ALLOW IT TO BOIL FOR LONG as it will lose its consistency and turn like water.

5.Saute the tomato pieces till it loses out its raw fresh smell and add it to the Morkozhambu.You can also put Ladys finger,Capsicum & White pumpkin

5.Seasoning: Coconut oil+mustard+curry leaves

                           

Paneer Tikka Masala

Ingredients:

1. Tomatoes (3)
2. Onion (1)
3. Capsicum (1)
4. Paneer (1 big cube-cut into small pieces)
5. Coriander cumin powder ( 2 spoons)
6. Garam masala ( 2 spoons)
7. Red chilli powder ( 1 spoon)
8. Ginger Garlic paste(1 spoon)
9. Butter (50 g)
10. Cloves,bay leaves
11. Curd/Whipped cream
12. Cashews( 50 g)
13. Sugar ( 1 spoon)
14. Refined oil( 2 spoons) 
15. Coriander leaves

Method:

1.Heat little oil and add the cut tomatoes and onions and saute well till onion turns transparent and golden brown.After it cools down,put the paste in mixie & grind to form a thick paste without adding water.

2.To Grind: Tomatoes+Onion+Cashews+sugar

3.Add butter to the kadai,put Ginger garlic paste,cloves,bay leaves.

4.Now add the ground paste and cook well.

5.Add the chopped capsicum pieces and cook till capsicum turns soft.

6.Add the coriander cumin powder,garam masala,salt &chilli powder.

7.Mix well, and let it cook till u can see oil.

8.Once this is done ,add 1 cup water and curd/cream as needed and cook for 3 minutes.
9.Garnish with coriander leaves.
10.Finally add the cut paneer cubes and mix it with the gravy.
11.Serve with Rotis/naan/fried rice.                                   

Capsicum Cabbage Cheese rice

Ingredients:(Good for 3 people)

1.Basmati Rice ( 2 cups)

2.Cabbage (1 small piece-shredded)

3.Capsicum (2-Cut into thin long slices)   

4.Chopped onion (1-Cut into thin long slices)

5.Grated Cheese  (100 g)[Any normal cheese .Dont use Parmesan/mozarella cheese]

6.Pepper powder( 2 spoons)

8.Butter (50 g)

9.Refined Oil (2 spoons)

10.Ginger garlic paste.
11.Salt
12.Green chillies (2)

Method:
1.Add little butter in the Kadai and saute the Basmati rice for 3-5 minutes.Add 3 cups of water to the rice and cook.(Rice:water ratio is 1:1.5 )
2.Add some refined oil to the same kadai and add 1 spoon of ginger garlic paste,chopped onions ,chopped green chillies and saute till onion turns soft and golden brown.
3.Then add the capsicum slices,sprinkle some water and close the kadai with a lid so that the vegetables turn supple and soft.
4.Add salt & 2 spoons pepper powder.
5.Finally add the shredded cabbage because cabbage cooks faster and turns brown very soon.

6.Now add the cooked rice to this paste and mix slowly without breaking the basmati rice.

7.Grate the cheese on top.

8.To get a chinese flavour, add 2 spoons of soy sauce ( if u need)

9.Serve hot.

Avial

Ingredients:

1.Carrot(1)

2.White Pumpkin (small piece)

3.Chayote(chow-chow-1)

4.Yam (Senakazhangu -small piece)

5.Raw banana (vazhakai-1)

6.Shredded coconut (1 cup)

7.Green chillies (3)

8.Raw rice ( 1 spoon for grinding)

9.Jeera (1 teaspoon)

10.Thick Curd-(1 cup)

Method:

1.Cut all the vegetables into thin long slices and cook in pressure pan for 5-7 min after adding salt.

2.To Grind in mixie: Coconut+chopped green chillies+soaked raw rice+jeera

3.Add the ground paste and the curd to the boiled vegetables and allow it to cook in the Kadai for 5 min in medium flame.

4.Seasoning: Use coconut oil. Add mustard seeds and curry leaves.

5.Serve Hot.

                                             

Carrot Kheer

Ingredients:(Good for 4 cups )

1.Carrot (1-shredded)

2.Sugar (2 cups)

3.Milk ( 4 cups)
4.Ghee ( 1 tablespoon)
5.Elaichi,cashews and raisins(Roasted in ghee)
6.Milkmaid (optional for more thickness)
7.Saffron

Method:
1.Wash,peel and shred the carrot to fine pieces.
2.Heat little ghee in the kadai and add the shredded carrot pieces.
3.Fry the carrots for 5 minutes and add the milk.
4.After the milk boils and thickens a little, add the sugar,milkmaid and mix well.
5.Finally add saffron,roasted cashews, elaichi and raisins.
6.Serve hot/chilled.

Chettinad Kaara Kozhambu

                                        

Ingredients:

1.Garlic (2 whole ones)

2.Small Onions( 100 g)
3.Big onion (1)
4.Tomato (1)
5.Tamarind(100 g)
6.Turmeric powder
7.Chilli powder- 2 spoons
8.Dhania powder-1 spoon
9.Jeera pepper powder-1 spoon
10.Gingelly Oil( 2 tablespoons)
11.Salt (as per taste)


Method: 
1.Heat Gingelly Oil in the Kadai. 
2.Add chopped garlic and the whole small onions
3.Then add the chopped big onions and tomato and saute till onion turns golden brown.
4.Add Chilli powder,turmeric powder,salt and jeera pepper powder.
5.Soak the tamarind for 10 Min in hot water and add the drained water to the kadai.
6.Keep the Stove in medium flame till the kozhambu thickens ,oil separates and floats on top.
7.Sprinkle dome fresh ground black pepper powder at the end to add a nice aroma.
8.Seasoning:Mustard seeds+curry leaves.
9.Serve Hot with rice.

Pudina Onion Vadai

                                          
Ingredients:(Good to make 20 vadais)

1.Thoor Dhal ( 1 cup)

2.Chana Dhal ( 1 cup)

3.Red chillies (6)

4.Ginger ( 1 small piece)

5.Pudina (Handful)

6.Onion(1-chopped)

7.Curry Leaves

8.Asafoetida
9.Salt

10.Saunf( 1 teaspoon)

11.Oil -(2 cups)

Method:

1.Soak the Thoor dhal and chana dhal for around 3-4 hrs

2.Drain the water and add the red chillies,salt,Asafoetida and Ginger.

3.Grind the above coarsely in the mixie without adding water.

4.Finally add saunf,curry leaves and Pudina leaves and just grind for 10 seconds.

5.Now,mix the chopped onions to the paste.

6.Heat the oil on medium-high heat for about 5 minutes.

7.Wet the palm of one of your hands. Put the paste on the palm and shape it and drop it slowly into the oil.

8.Fry till golden brown.

9.Serve Hot with tomato Ketchup.