Curd kulambu(குழம்பு)

Ingredients:

• Curd-1 cup
• Raw rice-1/2 teaspoon
• Toor dhal-1/2 teaspoon
• Coconut scrape-1/2 teaspoon
• Curry leaves, garlic pals-3 no’s
• Asafoetida powder-1 pinch
• Turmeric powder
• Ginger-small pieces
• Green chili-2 no’s
•  Cumin seeds-1/4 teaspoon

Preparation:

1. Soak raw rice and toor dhal in water for ½ an hour.
2. Put soaked rice and dhal in amixture jar.
3. Add coconut scrape,curry leaves,garlic, ginger, turmeric,cumin seeds ,green chili, in the mixer jar
4. Grind it nice paste.
5. Put a hot pan on stove.
6. Pour 1 teaspoon coconut oil in it and heat it.
7. Add mustard seeds in it.
8. Pour the grinded paste in the pan.
9. Add 2 glass of water and boil it for 10 minutes.
10. Then add curd.
11. Don’t heat after adding curd.

Brinjal kosthu

Ingredients:

• Brinjal -1/4 kilo
• Green chili-3 no’s
• Tomato-2 no’s
• Chopped onion-1/2 cup
• Gram dhal powder-1 tab spoon
• Turmeric powder
• Salt

Preparation:

1. Take a pressure pan.
2. Put chopped onion, chopped tomato, chopped brinjal, and chopped chili in it.
3. Boil it for 10 minutes.
4. Put a hot pan on stove.
5. Pour 1 tab spoon gingili oil in it.
6. Pour boiled mixture in it.
7. Then take gram dhal flour and blend it with ½ cup of water.
8. Then pour it in to that mixture.
9. Boil it for another 5 minutes.
10. Add coriander leaves. 

PULIYODARAI

INGREDIENTS:

• Boiled rice-1 cup
• Ground nut -100 grams
• Gram dhal-1 spoon
• Red chili-10 no’s
• Curry leaves
• Fenugreek-1/4 tea spoon
• Asafoetida-1/4 teaspoon
• Tamarind juice-1 cup
• Salt
• Turmeric powder ¼ teaspoon
• Jagger powder-1/4 teaspoon

Preparation:

1. Put a hot pan on stove and put red chili, fenugreek , asafoetida.
2. fry it until it turns in to brownish color.
3. Grind it in a mixer jar up to nice powder.
4. Keep it separately.
5. Then put a hot pan on stove.
6. Pour 100 ml gingili oil.
7. Put mustard seeds and curry leaves.
8. Put groundnut,and gram dhal.
9. Add tamarind juice.
10. Add red chili fenugreek powder in it.
11. Add Jagger powder in it.
12. Add salt and boil it for 10 minutes up to it gets thick paste.
13. And blend the paste with the cooked rice.

Paruppu urundai kulambu

Ingredients:

• Gram dhal-100 gram
• Toor dhal-100 gram
• Zinger-small piece
• Garlic pals-5 no’s
• Coconut scrape-1/2 cup
• Small onion-100 gram
• Red chili-7 no’s
• Chopped onion-1/2 cup
• Tamarind juice-1/2 cup
• Salt
• Coriander leaves, curry leaves
• Sombu-1/4 teaspoon

Preparation:

1. Soak gram dhal and toor dhal in water for 2 hours.
2. Put soaked dhal in a mixer jar, add anise, 2 red chili, ginger, garlic and grind it crispy like vadai flour.
3. Add salt in the mixture.
4. Transfer the mixture in a plate.
5. Add chopped onion and make the mixture in to round balls to the size of lemon.
6. Then put it In a vessel and boil it like idly preparation for s minutes.
7. Then keep the balls separately.
8. Then put a hot pan and pour one teaspoon oil.
9.  Pour coconut scrape, small onion,
10. Red chili in the pan.
11. Roast it until it turns up to brownish color.
12. Then put the roasted masala in a mixture jar and grind it nice paste.
13. Put a hot pan and pour 1table spoon gingili oil.
14. Put some curry leaves and coriander leaves, and pour the onion, coconut masala in it.
15. Add tamarind juice in it
16. Then put the dhal balls in the masala.
17. Boil it for another 10 minutes.

TAMARIND GREEN CHILLI

INGREDIENTS: 

• GREEN CHILLI-100 GRAM
• TAMARIND JUICE-1/2 CUP
• SALT

PREPARATION:

1. TAKE GREEN CHIILI IN A PLATE AND MAKE SMALL HOLES IN IT.
2. PUT HOT PAN ON STOVE.
3. POUR TAMARIND JUICE& SALT IN IT.
4. ADD GREEN CHILI IN IT.BOIL IT FOR 5 MINUTES UNTIL TAMARIND JUICE GETS DRIED.
5. THEN PUT THE CHILIES IN A PLATE.
6. THEN PLACE THE PLATE UNDER SUNLIGHT FOR ATLEAST FIVE DAYS.
7. PRESERVE CHIILIS IN A WET GLASS JAR.
8. FRY THE CHILIS AS YOU NEED.

MIXED BONDA

INGREDIENTS:

• ORID DHALL-100 GRAM
• RAW RICE FLOUR-1 TAB SPOON
• GRAM DHALL-1 TAB SPOON
• BOMBAY RAWA-1 TAB SPOON
• CORN FLOUR-1 TAB SPOON
• GREEN CHIILI-3 NOS
• ONION PIECES-1 CUP
• SALT ,OIL

PREPARATION:

1. SOAK ORID DHAL IN WATER FOR 2 HOURS.
2. GRIND IT THOROUGHLY WITH GREEN CHILI.
3. MIX RICE FLOUR,GRAM FLOUR, RAWA(ரவை), CORNFLOUR IN IT.
4. MIX ONION PIECES IN THE MIXTURE.
5. ADD SALT.MIX ONE PINCH COOKING SODA SALT.
6. PUT THE BONDA FLOUR IN THE OIL.FRY IT TILL IT GETS BROWNISH COLOR.

MASALA BRINJAL KULAMBU

INGREDIENTS: 

• BRINJAL-SMALL ¼ KILO
• SMALL ONION-100GRAM
• COCONUT THURUVAL-2 TABLE SPOON
• CORRINDER POWDER- 1 TEA SPOON
• RED CHILI-5 NOS
• TURMERIC POWDER-1/4 TES SPOON
• GARLIC PALS-5 NOS
• TAMARIND JUICE-1/2 CUP
• SALT

PREPARATION:

1. PUT A PAN ON STOVE.ADD SMALL ONION, COCONUT, RED CHILI  TURMERIC POWDER, CORIANDER POWDER, IN IT .
2. POUR 1 TEASPOON OIL AND ROAST UNTIL IT GETS BROWNISH COLOUR. GRIND IT VERY NICE PASTE.
3. TAKE 1 TABLE SPOON MASALA AND ADD 5 DROPS CASTOR OIL &SALT.
4. TAKE THE BRINJALS AND SPILIT IT IN TO FOUR PIECES WITH OUT REMOVE THE STEM.
5. PUT THE MASALA IN TO THE SPLITED BRINJALS.
6. PUT A HOT PAN ON STOVE.
7. POUR ONE TABLESPOON GINGELI OIL IN IT.
8. ADD SPILITED MASALA BRINJALS IN IT.
9. ROAST IT THOROUGHLY.
10. ADD MASALA AND TAMARIND JUICE IN IT.
11. BOIL IT FOR 15 MINUTES.
12. SPREAD FENUGREEK(வெந்தய) ¼ TEASPOON POWDER IN BRINJAL KULAMBU.

BEETROOT CHUTNEY

INGREDIENTS:

• BEETROOT SCRAPE-1 CUP
• COCONUT SCRAPE-1/2 CUP
• RED CHIILI-5
• TAMARIND JUICE-1 TAB SPOON
• SALT
• ORID DHAL - 1 TAB SPOON

PREPARATION:

1. PUT A HOT PAN ON STOVE.
2. POUR ORID DHAL IN IT AND FRY IT UNTIL IT TURNS IN TO BROWNISH COLOUR.
3. THEN FRY BEETROOT SCRAPE UNTIL IT GETS CRISPY.
4. GRIND ALL THE INGREDIENTS IN AMIXER JAR WITH RED CHIILI,TAMARIND JUICE &SALT.

Valaipoo vadai(plaintain flower vada)

Ingredients:

• Valaipoo-cleaned and chopped 1 cup.
• Gramdhall-100 grams.
• Redchillies 5nos.
• Anise ½ teaspoon.
• Ginger –small piece.
• Garlic pieces 5 nos.
• Coconut scarpe-one table spoon.

Preparation method:

1. Soak gram dhall in water for 2 hours and grind it crispy paste and keep it separate.
2. Then put valaipoo pieces in mixie jar and grind it for one minute.
3. Then take red chili, garlic, ginger, anise, in a mixie jar and grind it until it turn into nice powder.
4. Then put the gramdhall paste,valaipoo,and ginger garlic powder into one bowl and add coconut scarpe.
5. Add salt as you need.
6. Make the mixture into small round pieces.
7. Deep fry the valaipoo kolas in oil.

Tips :

If you want more crispy add 1 spoon cornflour powder in the mixture.

MUDAKATHAN KEERAI DOSAI(BALLON WINE GREENS)

Ingredients:

• Mudakathankeerai - 1 cup
• Rice-1 cup
• Raw rice -1 cup
• Urid dhal -1/2 cup
• Red chili - 5
• Cumin seeds -1/2 sp
• Pepper - 1/4 sp
• Salt

Preparation:

1. Soak rice and urid dhal for 3 hours.
2. Grind it with red chili, cumin seeds, pepper,and ballon wine greens.
3. Add salt with dosai flour and keep idle for 2 hours till it gets sour.
4. Put dosai tawa on stove. 
5. Take dosai flour and make small dosais.

 

Red chili chutney

Ingredients :

• 100 grams sambar onion (small onion)
• 7 no’s red chilies
• Tamarind –small piece
• Salt as you need, garlic 5 pals

Preparing method :

1. Put onion, red chili, tamarind, salt
2. & garlic in a mixer jar and grind it thoroughly.
3. Then transfer it in to a cup.
4. Put a hot pan and pour 2 spoon gingili oil,.
5. Add mustard seed, curry leaves and mix it to red chili chutney.

Parupukeerai masial (Dhall greens pulp)

Incredients:

• 1 cup of paruppukeerai
• 100 grams of moongdhall
• 2 green chillies, 1cup of chopped onion, 1tomato,
• few drops of  custard oil

Preparation method:

1. Take a pressure pan and put Moongdhall in it and fry it till it gets light brownish color and then wash the Moongdhall and add paruppukeerai, tomato, greenchillies, chopped onion and custard oil.
2. Then add a cup of water.
3. Then cook it for 10 minutes
4. Then open the pan and churn the mixture with a paruppu mathu (a wooden churning instrument) and keep separately.
5. Then put a pan on stove and pour 1tab.spoon.gingellyoil and heat it
6. Then take ¼ spoon mustard ,little bit of jeeragam(cumin) and add them with the pulp.
7. It is ready to eat.

GINGER GARLIC THOKKU

Ingredients:

• Garlic -1/4 kilogram
• Ginger pieces-100 grams
• Tamarind juice-1/2 cup
• Salt as you need
• Gingili oil-100 ml
• Red chillis-10  no’s

Preparation method:

1. Put a pan on a stove. Fry ginger pieces with few drops oil.
2. Then fry red chilies.
3. Put fried ginger pieces, red chilies, & garlic, salt in a mixer  jar .
4. Grind it until the mixture turns in to paste.
5. Put a pan on the stove and pour gingili oil.
6. Add mustard seeds
7. Then add ginger garlic paste and tamarind juice in it.
8. Mix all ingredients. pour gingelly oil in it and roast the mixture for 10 minutes
9. Allow it to cool and transfer it to a glass container.

Pulichakeerai thokku

Ingredients :

• Pulichakeerai-1 cup
• Garlic-10 pals
• Ginger-small piece
• Salt- as you need.

Preparation method :

1. Put a pan on a stove.
2. Pour 3 tea spoon oil in it.
3. Add pulicha keerai, garlic, cumin seeds, ginger and salt.
4. Do not add water.
5. Mix all ingredients and roast it for 10 minutes
6. Put the roasted ingredients in a mixture jar and grind it crispy paste.
7. Put a pan on the stove and pour 2 table sp gingili oil
8. Add small pinch asafetida powder.  Then put the crispy paste into the pan and roast it for 2 minutes.
9. Allow it to cool and transfer it in to a glass container.

APPAI’S IDLY PODI

Ingredients:

• 100 gram urid dhal
• 50 gram gram dhal
• 10 red chilis
• ½ spoon asafotida powder
• Salt as you need
• ½ spoon pepper
• ½ cup curry leaves

Preparation:

1. Put a hot pan on the stove. Pour urid dhal and fry it until it gets brownish colour.
2. Transfer it in to plate.
3. Then fry gram dhal, red chilis, gingili,  pepper, curry leaves one by one separately. (Repeat: each to be fried one by one )
4. Then put all the ingredients in a mixer jar and grind it crispy. Do not grind it very nice powder.
5. It can be taken with gingili oil blended for idlies and dosas.

TOMATO THOKKU

Incredients:

• Tomato-1/2 kg
• Garlic-100 gram
• Small onion-100grams
• Turmeric powder
• Chili powder-2 tea spoon
• Salt

Preparation method:

1. Cut the tomato into small pieces and keep it separately.
2. Then put garlic & onion in a mixer jar and add water & grind it like a paste.
3. Put a hot pan on the stove. Pour 3 tab spoon oil .add mustard seed ¼ spoon and curry leaves.
4. Put tomato in it. And make it in to pulp.
5. Then add garlic onion paste in to the pulp.
6. Then add ¼ teaspoon turmeric powder, 1 tea spoon chili powder, and salt &stir the entire mixture till it  cooked.
7. No need to add water.
8. Add coriander leaves in it.

SENAIKILANGU CHIPS (Yam chips)

Ingredients:

• Senaikilangu (Yam)-1/4 kilogram
• Gram dhall powder-1 spoon.
• Cornflour-1spoon
• Turmeric powder-1 pinch
• Red chilli powder 1 tablespoon
• Salt as you need
• Oil need for deep fry

Procedure:

1. Cut senaikilangu into long pieces like pencil and boil it for 5 minutes.
2. Then drain the water.
3. Take a cup and put the senai pieces in it and add gram dhall powder, turmeric powder, chili powder and salt.
4. Mix all it very well and keep it separately for half an hour.
5. Put a hot pan on stove &pour oil for deep fry.
6. Take a handful of senaikilangu and put it in oil.
7. Allow it to fry until it change in to brownish colour.

Adai

Ingredients :

·        Rice - 1cup           

·        Red chili – 5 no’s

·        Lentil Dhal (Toor Dhall, துவரம் பருப்பு) – ½ cup

·        Coconut Pieces – 1 table spoon

·        Drumstick Greens (முருங்கை கிரை) – ½ cup

·        Chopped Onion – ½ cup

·        Anise (சோம்பு) – ½ tea spoon

·        Salt

Processing Method:

·        Soak rice & Lentil Dhal (Toor Dhall, துவரம் பருப்பு) for 3 hours.

·        Grind rice, toor dhall, red chili & salt up to crispy.

·        Add turmeric powder and Anise powder in it.

·        Then add coconut pieces, chopped onion, greens (கிரை) & mix it.

·        Put a hot pan on the stove.

·        Take the flour & spread it in the pan.

Its ready to eat… 

Peerkankai thuvayal(Ribbed gourd Chutney)

Ingredients :

• Ribbed gourd 100gram
• Orid dhall (Balck-gram) 2table spooRed chilies 4nos
• Tamarind little bit
• salt
• coconut thuruval(coconut scarpe pieces)  2spoon

Preparation method:

1. Take ribbed gourd and put in a hotpan.
2. Fry it thourougly and put in a mixer jar.
3. Then put black gram,red chillies and salt in a frying pan and fry it for little moment till the mixture turns into brownish colour.
4. Then add coconut thuruval (scarpe pices) in it.
5. And then put all materials in a mixer jar and grind it very nice and transfer it into a cup and keep separately.
6. Then place a hot pan on stove and pour 1 tabl.spoon gingelly  oil.
7. Put  asafetida  powder a little bit and pour in to peerkankai thuvayal.

    It is ready to eat.

GINGELLY URUNDAI

Ingredients:

• 100 grams gingelly
• 100 grams jaggery

Preparation Method:

1. Take the gingelly and put into the frying pan and fry it finely.
2. Don’t add oil while frying the gingelly.
3. Then pour into a mixer jar and grind it finely.
4. Then the powder to be transferred to a plate.
5. Then take jiggery and put into mixer jar and grind it finely.
6. Then mix both gingelly and jaggery powders thoroughly.
7. Then make it into small balls to the size of amlas (nellikai)
8. It is ready to eat.

Tips :

    Do not grind both at the same time.

Groundnut(வேர்க்கடலை) Urundai

Ingredients :

• 100 GRAM GROUN DNUT
• 50 GRAM jaggery

Method :

1. Put the groundnut in a mixer jar and grind it crispy.
2. put it into a plate. 
3. Then Put the jaggery in to the mixie jar and grind it finely.
4. Mix groundnut powder with jagerry powder till the whole get into fine mixture.
5. Make the mixture into small balls to the size of amlas.(nellikai)

   It is ready to eat

Tips :

    Dont grind groundnut and jaggery at the  sametime

Also you add sugar instead of jaggery.

Maida Suyyam

Ingredients :

• 100 gram maida(மைதா)
• 1 banana
  
•  3 cardamom(ஏலக்காய்)
•  4 table spoon sugar

Preparing Method :

1.   Put all ingredients in a mixer jar, add half cup of water and grind it finely like a paste.
2.   Transfer it into a bowl.
3.   Keep a frying pan on the stove and pour enough oil.
4.   Take the mixture in a spoon & drop it in the heated oil.
5.   Allow the suyyam fry up to brownish color.
6.   Take the suyyam and put into the strainer.

   

          IT IS READY TO EAT...

Tips :

    If u like, you can add jaggery(வெல்லம்) instead of sugar