Ingredients:
Big Onions - 3 nos (finely chopped)
red chilly powder - 1/2 tsp
salt to taste
rice flour - 1/2 cup
besan (gram flour) - 1 cup
oil (for frying)
Method:
1) Mix all ingredients except oil in a bowl gradually adding water until the mixture becomes a stiff batter.
2) Heat oil in a pan. Drop spoonfuls of batter into hot oil. Fry batches of pakoda till it turn golden and crispy.
Ingredients:
Toor dal - 2 cups
tamarind - lime sized (soak in water for 10 mins and extract the pulp)
small onions - 4-5nos
drumstick - 2(slice cut)
tomato - 1 (cut)
salt to taste
mustard seeds - 1/4 tsp
tumeric powder - 1/4 tsp
curry leaves
coriander leaves - chopped (1/2 cup)
For paste:
red chillies - 5-6nos
coriander seeds - 1/2 tsp
cumin seeds - 1/2 tsp
rice - 1/2 tsp
saunf - 1/2 tsp
toor dal - 1 tsp
chana dal - 1 tsp
fenugreek seeds - 1/4 tsp
asafoetida - 1/2 tsp
Method:
1) Heat oil in pan, fry all the contents for paste expect rice till dals turn golden, keep aside.
2) fry rice in the same pan. Now mix the fried spices (step 1) with rice and grind it into a paste with 1/3 cup of water, keep aside.
3) Pressure cook the toor dal with 2 cups of water. Now take the dal water in a separate pan, put all vegetables, tumeric powder, salt and spice paste and cook until the vegetables turn tender and cooked.
4) put the tamarind pulp. simmer the stove and cook for 10 minutes until the raw taste of tamarind disappears. Now add the cooked toor dal, stir for a minute.
5) In a separate pan, add oil, mustard seeds, red chilly - 1, curry leaves. after spluttering, add it to the sambhar.
6) garnish with coriander leaves. serve hot.
Ingredients:
Lime sized tamarind
small onions - 3-4nos
curry leaves
salt to taste
For paste:
fenugreek seeds - 1/4 tsp
red chillies - 4
coriander seeds - 1/4 tsp
chana dal - 1/2 tsp
toor dal - 1/2 tsp
orid dal - 1/2 tsp
asafoetida - 1/4 tsp
Method:
1) Fry all the ingredients for paste in little oil. Grind it with little water and tamarind and keep aside.
2) In a pan, add the grinded mixture with 1 cup water, salt and bring it to boil.
3) when it starts boiling, simmer the stove and keep it for 10 minutes.
4) In a small pan, add oil, mustard seeds, orid dal, curry leaves. after spluterring, add the small onions and fry till golden brown.
5) Now add this content to the puli kulambu and stir for a minute. Serve hot.
Ingredients:
Rice - 1 cup
Toor dal - 1/2 cup
Orid dal - 1/2 cup
chana dal (bengal gram)- 1/2 cup
green chillies - 4-5 nos
ginger (grated) - 1 tsp
coconut (grated) - 4 tsp
curry leaves
salt to taste
Method:
1) Soak rice with 2 cups of water for 1 hour. Soak the dals with suffient water for 1 hour (in separate vessels)
2) Drain rice and grind to make a course batter, adding 1/2 cup water, gradually.
3) Drind dals and grind to make a course batter with ginger and green chillies adding 1/2 cup water gradually.
4) combine both batters, put salt, curry leaves and grated coconut. mix it well. water can be added if needed.
5) Heat the tava, pour the batter in the centre and spread it slowly in a form of a pancake. pour oil in the sides. cook till base is golden.
6) Turn carefully and fry the other side till crisp and golden.
Ingredients:
coconut - grated
salt to taste
redchillies - 2
chilly powder - 1/2 tsp
small onions - 4
mustard seeds - 1/2 tsp
curry leaves
Method:
1) grind the grated coconut, redchillies, red chilly powder with salt and water in mixie.
2) heat oil in pan, put mustard seeds, curry leaves, after spluttering, off the stove, put the grinded content with it and stir once.
Ingredients:
carrot - 4 (grated)
ghee - 2 tsp
milk - 2 cups
sugar - 2 cups
cashewnuts - 1 cup
elachi - 3 nos
Method:
1) Heat milk in a pan, when its above to boil, put the grated carrot, ghee and sugar in it. Let it boil for 10 mins, till all the milk separates.
2) In separate pan, heat ghee with cashewnuts, fry for a minute and add this to the above content, add elachi and stirr once.
Ingredients:
Tomatoes - 3 (cut)
small onions - 6-7 nos
redchilly powder - 1 tsp
coriander powder - 1 tsp
garlic - 2 pcs
mustard seeds - 1/2 tsp
curry leaves
salt to taste
Method:
1) Heat little oil in pan, add garlic and onions to it and saute till it becomes golden brown.
2) Now add tomatoes, add salt and saute till it becomes like paste. Add redchilly powder, coriander powder and saute till the raw smell goes off
3) grind this content in a mixie. Now in a pan, add oil , put mustard seeds. after spluttering add curry leaves stirr of 5 secs and add this to the grinded tomato chutney.
Ingredients:
coconut - grated
green chillies - 2
salt to taste
mustard seeds - 1/2 tsp
curry leaves
method:
1) grind the grated coconut, green chilles with a pinch of salt and water.
2) heat oil in a pan, put mustard seeds and curry leaves. after spluttering. put this content to the grinded coconut mixture.
Ingredients:
banana - 2
milk - 3 cups
cashewnut - 6-7 nos
sugar - 1 cup
Method:
1) Freeze the milk and grind it with banana's, cashewnut and sugar. serve chill.
Ingredients:
Curd - 4 cups
Cooked rice - 1 bowl
Urad dal - 2 tsp
Jeera - 1 tsp
Green chillies - 2 nos (finely chopped)
Raisins - 1 tsp
Mustard seeds - 1/4 tsp
Salt to taste
Coriander leaves
Method:
1) Blend the cooked rice and curd with little water and salt in a blender until well blend. Keep aside.
2) Heat oil in pan, add mustard seeds, urad dal, green chillies and saute for few minutes.
3) Now add jeera, raisins and saute for 2 more minutes. Now add this mixture to the curd rice, garnish with coriander leaves and serve.
Ingredients:
Potato - 4
Big onion - 1
red chilly powder - 1 tsp
coriander powder - 1 tsp
small onion - 4
coconut - grated
mustard seeds - 1/2 tsp
salt to taste
Method:
1) Pressure cook the potatoes (cut into small cubes).
2) Heat oil in pan, add mustard seeds. after spluttering, add onions. fry till it becomes transparent.
3) add cooked potatoes, salt and stirr. Now in a different pan, add small onions, grated coconut, redchilly powder, coriander powder and fry till the coconut becomes light brown.
4) Grind the coconut mixture in a mixie with water and add the grinded mixture with potato and cook till the raw smell goes off.
Ingredients:
cauliflower (grated) - 1/2 kg
coconut (grated)
tumeric powder - 1/2 tbps
garlic - 2 pcs
red chilly - 2 pcs
salt - to taste
oil - 2 tbps
Method:
1) Put oil in pan, put red chillies and fry for 5 seconds.
2) Put cutted cauliflower in it with salt. saute for a minute and close the lid.
3)Meanwhile, take the grated coconut, garlic and tumeric powder in a mixie and grind it.
4) When the cauliflower is fully boiled, put this grinded mixture with it and stir once and take it off.
Ingredients:
Chenai (yam) - 1/2 kg
Big onion - 1
mustard seeds - 1/2 tbps
oil - 2 tbps
red chillies - 2
salt to taste
Jeera - 1/2 tbps
tumeric powder - 1/2 tbps
garlic - 2
coconut - grated
Method:
1) Peel and cut the chenai into small pieces.
2) Heat the pan, put some oil, put mustard seeds, after spluttering put red chillies and cutted onions and fry till it becomes transparent
3) put chenai and salt. close the lid.
4) Meanwhile grind coconut, jeera, tumeric powder and garlic in mixie.
5) After the chenai is fully cooked, put the above coconut mixture in it , stir once and take it off.
Ingredients:
Black chenna - soak overnight
small onions - 6-7 nos
red chillies - 3 nos
tomato - 4 nos
tumeric powder - 1/2 tsp
red chilly powder - 2 tsp
coriander powder - 2 tsp
salt - to taste
fenu greek seeds - 1/2 tsp
tamarind - marble sized
Method:
1) Put the soaked black chenna in cooker with water. cook till 3 to 4 whistles. keep aside.
2) Heat oil in pan, put small onions (without cutting it) and red chillies and fry till onoins becomes brown color.
3) Now put cutted tomatoes and stir for 1 minute. Put tumeric powder, red chilly powder and coriander powder and stir well till it becomes a paste
4) Put the cooked black chenna along with water and salt. put some tamarind in water, squeeze it and pour the tamarind water in the pan.
5) Let it boil for sometime. At last fry fenugreek seed in a separate pan, grind it and add it to the curry above. Serve hot.
Ingredients:
Moong dal - 3 cup (soak for 3 hours)
ginger - 1 small pc
green chillies - 2
salt to taste
onion - 1 finely chopped
Method:
1) grind the soaked moong dal, ginger (chopped), green chillies and salt with very little water.
2) put the chopped onion in the batter. In dosa pan, spread the mixture from centre to the corners.
3) Give it the shape of round pancake.
4) Sprinkle little oil on its sides and cook it for 2-3 minutes. Turn over and cook again.
Ingredients:
Banana leaf - 1 cut in square shape
jaggery - grated
coconut - grated
wheat flour - 3 cup
Method:
1) Heat the banana leaf in direct stove, till it becomes soft. keep aside
2) Take wheat flour in a vessel , add water and make it a paste (so that it can be spread in the banana leaf)
3) In a separate vessel, mix jaggery and coconut together
4) Now spread the wheat flour in banana leaf pieces and put the mixed jaggery-coconut mixture in the centre, so that it should be stuffed inside the wheat flour.
5) fold the banana leaf and cook in idly cooker for 20 mins.
Ingredients:
Ladies finger - 8-9 nos (cutted)
green chillies - 3
mustard seeds - 1/2 tbps
salt to taste
Method:
1) Heat oil in pan, fry the ladies finger for 10 mins and keep aside
2) Now again heat oil in pan, add mustard seeds, after spluttering, add green chillies and fry for a minute
3) Add the fried ladies finger in it, add salt and fry for 3 mins.
Ingridients
Moong dal - 1 cup
salt to taste
tumeric powder - 1/2 tbps
garlic - 2
jeera - 1 tbps
Method:
1) Boil the moong dal in water (or in cooker) until fully cooked
2) Now add some more water, tumeric powder and salt to it. stir well
3) grind garlic and jeera together. add it to the mixture. allow it to boil.
Ingredients:
Potatoes - 4
orid dal - 1 tbps
mustard seeds - 1 tbps
redchilly powder - 2 tbps
salt to taste
Method:
1) Boil potatoes with water (or in cooker) until it is fully cooked.
2) Peel it and cut it into pieces. now add salt and red chilly powder. mix it with hand (potatoes should not break).marinate for 5 mins.
3) Heat oil in pan. add mustard seeds. after spluttering, add orid dal and fry till brown.
4) Now add the marinated potatoes and fry till the raw smell goes off.
Ingredients:
Red chillies - 3
Jeera - 1 tbps
pepper - 1 tbps
curry leaves
garlic - 4 pcs
tomato - 3
mustard seeds - 1/2 tbps
Asafoetida powder - 1/2 tbps
turmeric powder - 1/2 tbps
tamarind
coriander leaves
Method:
1) Grind red chillies, pepper, curry leaves and jeera in mixie and keep aside
2) Heat oil in pan, add smashed garlic in it and fry for 5 secs. Smash all tomatoes by hand or in mixie and add it to the pan.
3) Put the first grinded mixture in pan and stir well. Add asafoetida powder, tumeric powder and tamarind water to it.
4) After stirring, add some more water. when the mixture is above to boil. take it off. then add required salt to taste and coriander leaves at last.
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