Kondaikadalai Pachadi recipe Description HIGH PROTIEN RECIPE Ingredients Kondaikadalai-1 cup Mango ginger-150gm Small onion-7-8 Tomato-1

Greenchilli-3 Tamarindjuice-1/4cup Chillipowder-2tsp Turmericpowder-1/2tsp Salt-to taste Mustard-1sp Methi-1sp Urad dal-1sp Curryleaves-few Oil-reqd Preparation Soak k.kadalai overnight andboil with salt & turmeric powder,drain & keep aside. Peel & slice mangoginger. Slice onions & tomato. Slit greenchillies. Heat a kadai, put boiled kadalai, add mangoginger,onions&tomato&chillies.mix well for few minutes.Add chillipowder & tamarind juice,salt & little water.cover & cook till ginger is tender & gravy is thick.Remove. Season it with mustard,methi & urad dal &curry leaves.Serve with rice or chappathies

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Vegetable stew recipe Ingredients Potatoes 3 Peas 1/2 cup Carrot(cut into small cubes) 1/2 cup Onions 1 large green chillies,(cut into long slits) 5 cloves 5 cinnamon stick 1 inch whole black pepper 5-6 ginger,thinly chopped 1tbsp fresh curry leaves 7-8 coconut oil 2 tbsp Thick coconut milk,fresh or canned 1 cup salt to taste Preparation Cut the potatoes and carrots into cubes. Cut the onion into thin long slices. In a cooking vessel, put the potatoes, carrots,peas,onions alongwith the cut green chillies and ginger.Add the whole black pepper,cloves and the cinnamon. Add 3/4 cup water and salt.Cover the vessel and keep it for boiling on a medium flame for around 5 minutes.Check if the potatoes are cooked and then take the lid off and continue cooking till there is very little liquid.Then add the coconut milk and mix and cook on slow flame for 2 minutes.Then add curry leaves and the coconut oil and mix. Serve hot with vellappams.

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Vatha kulambu recipe Description It is very nice to take with Rice. Ingredients Thoor dhal:2tsp Urad dhal:2tsp Corianderseed:2tsp Channa dhal:2tsp Rice:1tsp cumin seed:1tsp Pepper seed:1 tsp Tumeric powder:1tsp salt to taste Tamarind:one big lemon size curry leave:few Red chilli powder:1 Mustard:1tsp Oil onion(small):slice long Preparation

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Fry the Thoor dhal,urad dal,coriander seed,,channa dhal,Rice,pepper seed,cumin seed.Grind the fried ingredients&add red chilli powder during grind.pour oil and put Mustard.channa dhal.After it popped put sliced onion,curry leave.Then pour the grounded things.Add some water,turmeric powder,salt.cook for 5-10 min.

Cauliflower Manchurian recipe Ingredients 1 Cauliflower - broken into florets - put the florets in warm water cover & leave for 10 mins remove wash, drain & keep aside Batter: pinch of Ajinomoto 1/2 cup refined flour 1/4 cup cornflour 1 Egg Lime Juice - 1tbspn Worceshire Sauce 1 tspn 1 tspn Sugar 1 teaspoon chili powder a pinch of orange food colour powder(kesari pwd) salt to taste water as needed oil for deep frying Sauce:
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2 tablespoons oil 1 med.size Onion finely sliced 2 tablespoons finely chopped spring onion 2 tablespoon finely chopped garlic 1 tablespoon finely chopped ginger 1 tablespoon finely chopped green chilies 1 tbspn. Tomato Ketchup 1/4 teaspoon white pepper pwd 2 tablespoons soya sauce 1/2 teaspoon sugar pinch of Ajinomoto Kesari powder - orange col - a big pinch 1 tablespoon cornflour mixed with 1/4 cup water 1 cup vegetable stock or water salt to taste For Garnish: Chopped Onion Leeks 2-3 tbspns

Preparation Wash & drain the Cauliflower florets, Combine all the ingredients
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mentioned under batter & prepare a thick coating batter, mix the Cauliflower pieces to that they are well coated - leave to stand for 5-10 mins. Heat the oil in a deep frying pan & fry the cauliflower pces - remove & drain when golden brown. Set aside. Heat 2 tablespoons of oil in a pan. Add the minced onions, spring onions, ginger, garlic and green chilies. Fry for 1/2 minute. Add the stock, pepper, Tomato sauce. soy sauce, sugar, ajinomoto and salt. Simmer uncovered for 1 minute. Add the cornflour mixed with water and stir continuously, so that the sauce becomes thick. Add the fried cauliflowerets just before serving. Garnish with spring onion tops.

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Channa Masala recipe

Ingredients 1 cup Channa A pinch of Soda bi carb A pinch of rock Salt Finely chopped red onions - 2 Finely chopped tomatoes - 2 medium Chopped ginger - 3/4 tsp finely chopped Roasted cumin seeds 1 tspn Garam Masala pwd 1/2 tspn Turmeric Pwd 1/2 tspn Chillie powder 1 tspn Brown sugar - 1 tspn Tamarind size of a marble Pomegranate seeds -1 tspn or mango powder could be used Salt to taste Oil to fry For Garnish tspn garam masala powder Chopped Corriander leaves-2 tbspns Finely sliced Onion rings from 2 Onions Lime wedges from 2 limes. Finely slit gr. Chilles 4 (slit lengthwise into strips) Preparation Wash & soak the channa over night. Put channa in pressure cooker & cook for 10 mins with Rock salt & soda. Grind a handful of the boiled channa with Ginger, of the minced onions, garam masala pwd,chillie powder, turmeric powder, Pomegranate seeds & roasted Jeera seeds to a smooth paste keep aside. Heat oil when hot, add chopped onions, fry till onions are golden
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brown. Add the ground masala & continue to fry on low flame for 2-3 minutes. Add chopped tomatoes mix well and cook till tomatoes are well blended with the masala. Add the tamarind pulp, cooked channa, salt & a little water mix well & cook till thickness is reached. Add chopped cilantro. ** For a Variation : - If you need to add potatoes - peel and dice boil potato. Add it when yr. adding the Channa. Parippu Curry recipe Description Moong dal - 1 cup Turmeric powder - 1 teaspoon Cumin seeds, crushed - 1 teaspoon Garlic clove, crushed - 1 (optional) Desiccated coconut - 1/2 cup (optional) Curry leaves - a few Salt to taste Preparation Dry roast the moong dal on medium heat for ten minutes. Cook it with sufficient water and turmeric. Grind the coconut with a little water and cumin seeds. Add to the boiling dal along with the curry leaves and salt.

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Theeyal recipe Description

Ingredients 1 cup Baby onions 5-6 nos. Curry leaves 1/2 teaspoon Mustard seeds 2 tablespoons Tamarind paste 1/2 teaspoon Sugar 1 pinch Asafoetida 1/2 cup Grated coconut 7 nos. Red chillies 1 tablespoon Coriander seeds 1/4 teaspoon Cumin seeds 7-8 nos. Black peppercorns 1/4 teaspoon Turmeric powder 3 tablespoons Oil Salt Preparation Heat 1 tbsp. oil in a small pan and saute coconut till it is light brown. Add 5 red chillies, coriander seeds, cumin seeds, peppercorns and fry till it emits an aroma. Add the turmeric powder. Stir-fry for 2-3 seconds. Keep aside to cool. Grind into a coarse powder. Heat 2 tbsp. oil and add the mustard seeds, curry leaves and
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remaining red chillies. When the seeds start spluttering, add asafoetida and onions. Saute for 5 minutes on a medium flame. Add the ground masala powder and cook for a few seconds. Add water, tamarind extract, salt and sugar and bring to a boil. Simmer for 5-7 minutes. Serve hot with steamed rice.

Dal Fry recipe Ingredients 1/4 cup toor dal 1/4 cup yellow moong dal 1/8 cup masoor dal 1/8 cup channa dal 3-4 green chillies 2 stalks curry leaves 1/2 tsp. garlic grated 1/2 tsp. ginger grated 1/2 tbsp. lemon juice 1 onion finely chopped 1 tbsp chopped coriander 1/2 tsp. each cumin & mustard seeds 1/2 tsp. red chilli powder 1/2 tsp. turmeric powder 1/4 tsp. garam masala salt to taste 3 tbsp. ghee Preparation Mix all the dals. Wash thoroughly and soak for 10 minutes.
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Pressure cook till done. (approx. 3 whistles). Cool cooker, remove dal, beat with hand beater. Make thin paste of the dry masala powders. Heat 2 tbsp. ghee in saucepan add the chopped onoin and fry for till onions are pink. Add the dry masala paste, fry for a minute more. Add the dal and bring to boil. Simmer for 5-7 minutes. Take dal in serving dish. Just before serving give the tadka (seasoning) as follows: Heat remaining ghee in a small saucepan, add seeds (cummin and mustard). Allow to splutter. Add green chilli, curry leaves, garlic, ginger and fry for 3-4 seconds. Take off fire. After 2-3 seconds, add lemon juice and chopped coriander. Pour onto hot dal and cover for 2-3 minutes. Stir and serve hot with plain or jeera rice or buttered rice. Making time: 20 minutes (excluding pressure cooking time) Makes: 4 servings

Paneer Mutter recipe Ingredients Paneer : 200 gm Green Peas: 200 gm Masala : 2 tbsp level Onions-chopped : 2 Nos Tomatoes : 2 Nos. Ginger : 2 tea-spoon Green Chillies : 2 Nos Coriander leaves : a few Cream/Milk : 1 cup Salt : to taste Ghee : 2 tbsp Preparation Cut paneer into cubes. Heat ghee and fry the paneer to light brown and remove. Soak the fried paneer in hot water for few
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minutes and remove. Vegetable masala mixed with little water and fry well. Chop one tomato, add to the masala and fry well. Add green peas, paneer and very little water and cook the peas. Add cream and salt to taste. Add tomato cut into eight pieces. Bring to boil, remove from the fire when the gravy is thick. Serve hot garnished with chopped coriander leaves. Paneer: Boil one litre milk in a pan. Add two tea-spoon lime juice. When the milk breaks remove from fire. Strain through a muslin cloth bag. Tie the muslin bag and keep some wight on top of the bag. After one hour remove the weight and take out the paneer from the muslin bag.

Spicy Tomato Rasam recipe Description

Ingredients 2 large ripe healthy tomatoes 4 cups water or top water of boiled dal (stock) 2 whole red chillies 1 stalk curry leaves 1 tiny sprig mint leaves 1 tiny sprig coriander leaves 1-2 flakes garlic grated
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2-3 pinches clove-cinnamon powder 1/2 tsp. sambar masala 8-10 peppercorns 1 1/2 tsp. cumin seeds 1/2 tsp. mustard seeds 2 pinches asafoetida 1 marble sized ball of jaggery or 1/2 tsp. sugar 1 small strip tamarind 1 tbsp. ghee or oil salt to taste

Preparation Put whole tomatoes in boiling water, simmer for 3 minutes, keep aside for 5 minutes. Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds. Roast till aromatic, grind in a mortar or under a stone till powdered. Keep aside. Remove tomatoes from water, peel away the broken skin. Grate or mash till fine. To the thick pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and mash well either with hand or with a hand blender. The ingredients should have blended well into the pulp. Take in a deep pan, add stock or water. Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter. Add garlic and stir, add carefully to the rasam. Bring to a boil, check spices and salt and adjust. Simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving. Serve hot as a soup or with steaming hot plain rice and papads. Making time: 30 minutes
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Makes: 5 servings. Shelf life: Best fresh and hot; though masala pulp may be frozen and used later. Potato fry recipe Description

Ingredients Potatoes- 2 or 3(cut into medium thick cubes) Mustard seeds- 1tsp Urad dal-1 tsp Cumin seeds-1tsp Turmeric powder-1/4 tsp Red chilli powder- 1tsp Salt -to taste Oil - for frying Preparation Pour some oil in a pan.When it becomes hot put the urad dal and stir until it becomes brown in color .Then add cumin seeds and mustard seeds.When it pops up add the potato pieces and stir well so that it get mixed with dal and seeds.The add the powders and salt and stir it well.Stir gently.Cook until it becomes soft.

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Sambar recipe Description

Ingredients Tur dal - 100gms Sambar Masala - 3 tablespoons Drumstick - 2 (medium sized) Lady's finger - 3 (cut into small pieces) Brinjal - 1 Medium Onion - 1 (Cut into 6 pieces) Medium sized potato - 1 (peeled and cut into very small pieces) Curry leaves - 10 Coriander leaves - 1 table spoon (chopped) Garlic - 1 teaspoon (chopped) Dried red chilli - 2 Cut into pieces Salt - 1/2 tablespoon Tomatoes - 2 (medium sized cut into pieces) Tarmarind - size of a lime soaked in 1/2 cup water Methi Seeds - 1/4 tablespoon Vegetable oil or Ghee - 2 table spoon Asafoetidia (Optional) - 1 tablespoon Mustard Seeds - 1 teaspoon Preparation Cook Tur Dal in two cups of water, when half cooked add pieces of drumstick, potato, brinjal, lady's finger, onion, tomato pieces, and salt. Cook till dal is very soft. Dissolve sambar masala in little water and add it to the cooked vegetables. Take the pulp of the
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soaked Tamarind and add, blend well and cook. In another pan heat oil and add mustard seeds. When they stop spluttering add chopped garlic, methi seeds, dried red chilli pieces, Asafoetida and curry leaves. Fry for two minutes and then add to dal vegetable mixture and boil it for 1 minute. Finally add chopped coriander leaves on the top.

Moru Curry recipe Description (Also called Kalan or Pulissery) Ingredients 1 Onion 5-6 Green Chillies Coconut tea spoon Turmeric Powder tea spoon Methi (Uluva) Powder tea spoon Cummin (jeera) Powder 2 cup Yogurt (Curd) salt, oil, mustard seeds, and curry leaves. Preparation Cut the Onion into small pieces and slice green chillies to long pieces. Grind the coconut well in mixie. Whip the yogurt. Fry mustard seeds in heated oil, add green chillies, curry leaves and onion. Stir for a while and then add the turmeric powder, methi powder, cummin powder and salt. Now add the coconut and a cup of water. Cover it and cook for some time. When cooked well, switch off the stove, and after a while add the yogurt to it, stir well. (Do not add yogurt when it is very hot.) It's ready to use.

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Idi chakkai poduthuval recipe Description Raw jackfruit curry. Ingredients 1 Raw jackfruit (RJF) skinned and cut into 1.5" cubes. 1 cup grated coconut. 1 tbsp turmeric powder. Mustard, Urd dal, curry leaves and 4-5 green chillis for the tadka along with oil - (preferably coconut oil). Preparation Cook the jackfruit cubes along with the turmeric powder in a pressure cooker till fully done and the cubes become tender. Fry the urd dal and mustard seeds and curry leaves in coconut oil along with the green chillis till the mustard seeds are done. Add the grated coconut and stir fry till all water is dried. Add the RJF to the lot and keep stirring and toppling till all the cubes break into shreds. Let it simmer for a while and serve hot with rice and sambar ot any other gravy.

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Vatha kulambu recipe Description It is very nice to take with Rice. Ingredients Thoor dhal:2tsp Urad dhal:2tsp Corianderseed:2tsp Channa dhal:2tsp Rice:1tsp cumin seed:1tsp Pepper seed:1 tsp Tumeric powder:1tsp salt to taste Tamarind:one big lemon size curry leave:few Red chilli powder:1 Mustard:1tsp Oil onion(small):slice long Preparation
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Fry the Thoor dhal,urad dal,coriander seed,,channa dhal,Rice,pepper seed,cumin seed.Grind the fried ingredients&add red chilli powder during grind.pour oil and put Mustard.channa dhal.After it popped put sliced onion,curry leave.Then pour the grounded things.Add some water,turmeric powder,salt.cook for 510 min.

Vatral Kuzhambu recipe Description It is a south Indian Spicy Tamarind Based Gravy (curry) it should be eaten with Roasted Pappads & Plain Rice Ingredients Sundakkai or Manathakkali or any vegetable Vatral or you could use fresh Brinjals cutinto subes - could be used. Tamarind a golf size ball soaked in water & the pulp extracted & kept aside; Sambar Powder 1 1/2 - 2 tspn. For Seasoning: Mustard Seeds 1/2 tspn; Methi Seeds-1/2 tsp.; Dry Red Chillies-4 de seeded & broken & kept; Channa Dhal 1 tspn.; Asafoetida Powder - a big pinch; Curry Leaves - few Oil 4-6 tbspns.
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Salt to taste

Preparation Method: Soak the tamarind in water & extract the pulp (juice). Add salt to taste - & keep aside. Now put a vessel on the gas add oil when hot add the channa dahal, curry leaves red chillies, mustard & methi seeds & fry till dhal is brown & the mustard seeds crackle now lower the heat add the Sambar powder & fry for 2-3 mins. do not allow to burn - a nice smell will arise now add the Tamarind water mix well & allow to bubble nicely till the required thickness has been reached remove from fire & serve with ghee, roasted pappads & plain white rice.

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Payar Thoran recipe

Ingredients Payar (long string beans)- 1 bundle coconut 1 cup 1 tsp chilli powder 1/2 tsp turmeric powder garlic - 2 gloves Preparation Cut the beans into very tiny pieces. Cook it well with salt in a closed pan until. Water should be just enough to cook. Pour about 2 tsp of oil in it when it is cooked. Now crush the coconut with garlic and turmeric and chilli powder. Put it in the payar. Close it and cook for about 10 minutes. Then open it and simmer it until it is dry and separated from another.

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Chenna Masala recipe Description It is a delicious mouth watering spicy treat great with rice and chappathy. Ingredients chenna - 500 gm. onion -3 tomato -2 chilli powder -tea sp. coriander powder -tea sp. green chilli -3 ginger finely chopped -tea sp garlic finely chopped -4 tea sp coconut grated -cup aniseed{saunf} -tea SP cinnamon -1" pieces 3nos cardamom -3 mustard seeds -1 tea sp curry leaf -two stems coriander leaf -enough to garnish oil -table sp. salt - to taste Preparation
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Method. 1. Soak chenna in water 4-5 hr. Until it is tender. 2. cook in a pressure cooker. 3. chop tomato, onion and green chilli 4.heat the oil, break mustard, add curry leaves first, then chopped tomato, onion and green chilli.mix it well.keep in a medium fire, stir occasionally until golden brown. 5.in a frying pan fry coconut till golden brown, turn the fire to low, add chilli power, coriander powder,aniseed,cinnamon mix well. take out from fire, leave for few minutes and grind with water. 6.add this masala to the fried onion, mix well, when oil separates add chenna,ginger,garlic and salt.boil for 5 minutes. 7. Sprinkle coriander leaves.

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