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.