Egg fry

Ingredients:

Boiled egg – 2 nos.

Chili powder, Turmeric powder, oil and salt – As required.

Preparation:

Cut the egg into 2 pieces, and keep it in a plate.

Put a hot pan on stove. Pour 1 tea spoon oil and add mustard seeds.

Then add turmeric powder and chili powder and salt.

Mix it very well.

Then add egg pieces in it.

Turn eggs to another side.

Ragi Adai

Ingredients:

• Ragi flour – 1 cup
• Chopped Onion – ½ cup
• Chopped Pieces – 1 tab spoon
• Drum stick greens – ¼ cup
• Salt, anise – ¼ tea spoon
• Chili powder – ¼ spoon

Preparation:

1. Take a bowl. Put ragi flour in it and add salt.
2. Add chopped onion, coconut, greens, salt and anise.
3. Then add chili powder. Add 1 cup water and knead it thoroughly.
4. Put a dosai tawa on stove. Spread the flour in the tawa and pour 1 tea spoon gingili oil
5. Then turn the adai other side.

Channa Sundal

INGREDIENTS:

• Soaked Black Chana (6 hours) – 250 gram
• Chopped Onion – 2 table spoon
• Scraped Coconut – 1 table spoon
• Ginger Garlic paste – 1 tea spoon
• Coriander leaves, Oil, red chili – 4 Nos.

PROCEDURE:

1. Put soaked Chana in a pressure pan.
2. Allow it to cook & filter the water.
3. Put a hot pan on stove.
4. Pour 1 spoon oil & add mustard seeds & then chopped onion, red chili, coriander leaves.
5. Add Boiled Chana in it.
6. Add garlic paste, salt in it.

Green gram sundal

GREEN GRAM SUNDAL

Ingredients:

• Soaked & boiled green gram - 100 gram.
• Chopped onion - 2 table spoon.
• Scraped coconut - 1 table spoon.
• Red chili - 3 nos.
• Salt, Oil, Lemon juice - 1 tea spoon.

Procedure:

1. Put a hot pan on stove.
2. Pour  teaspoon oil in it.
3. Add mustard seeds and curry leaves.
4. Then add chopped onion and fry it thoroughly.
5. Add boiled green gram dhal in it and mix it.
6. Add salt, red chili and coconut.
7. Mix it thoroughly.
8. Then add coriander leaves and  tea spoon lemon juice in it.

Final Prepared image of Green gram sundal:

Tomato chili chutney

TOMATO CHILI CHUTNEY

Ingredients:

• Tomato –  100 gram.
• Green chili – 2 Nos.
• Red chili – 1 no.
• Salt  – As required.

Procedure:

1. Put tomato, green chili, salt, red chili in a mixer jar and grind it until it gets nice paste. 
2. Transfer the paste into a bowl. 
3. Put a hot pan and add 1 teaspoon oil and mustard seeds and off the stove. 
4. Add tomato paste in it. 
5. Do not boil the paste.

Final Prepared image of Tomato chili chutney:

Mini soya ball fry

MINI SOYA BALL FRY

INGREDIENTS:

• Mini soya balls -  100 gram.
• Turmeric powder -  ¼ spoon.
• Red chili powder -  ¼ spoon.
• Salt - As required.
• Ginger garlic paste - 1 teaspoon.

PREPARATION:

1. Dip the soya balls in hot water for 2 minutes. 
2. Then square the water. 
3. Keep it in a bowl. 
4. Add turmeric powder garlic paste, chilli powder and salt in it. Mix it thoroughly.
5. Put a hot pan on stove. Pour 1 table spoon oil and add mustard seeds.
6. Add soya bulb and fry it thoroughly.

Final Prepared image of Mini soya ball fry:

Red rice puttu

RED RICE PUTTU

INGREDIENTS:

• Red rice flour – 1 cup.
• Boiled water – 1 cup.
• Scraped coconut – 2 tablespoon.
• Sugar – 2 tablespoon.
• Ghee – ½ spoon.
• Chopped cashew nut and groundnut – 2 tablespoon.

PREPARATION:

1. Take a bowl and pour red rice powder in it.
2. Add boiled water 1 cup.
3. Mix the flour and keep it separate for 10 minutes.
4. Then add coconut, cashew, cardamom, ghee and sugar in the red rice flour and mix it thoroughly.

Final Prepared image of Red rice puttu:

Senai kizhangu fry

Senai kizhangu fry(Yam fry)

INGREDIENTS:

• Senai kizhangu fry(Yam) - 1/4 Kg.
• Chopped small onion - 2 tablespoon.
• Coconut paste - 1 tablespoon.
• Salt and Oil - As required.
• Ginger garlic paste - 1/2 tablespoon.

PREPARATION:

1. Cut the yam into small pieces. keep it separately.
2. Put a hot pan on stove. Pour 1 spoon oil.
3. Add mustard seeds & small onion.
4. Add water and add yam pieces.
5. Allow it to cook for 5 minutes.
6. Then add ginger garlic paste, coconut paste and salt.
7. Fry it thoroughly.

Final Prepared image of Senai kizhangu fry(Yam fry):

Karuni Kalingu(Yam)

INGREDIENTS:

•  Small onion - 100 grams.
• Coconut scraper - 4 table spoon.
• Red chili - 5 nos.
• Tamarind juice - 1/2 cup.
• Garlic paste - 1 table spoon.
• Boiled & Peeled Karuni Kalingu(Yam) - 100 grams.
• Oil & salt - As required.

PREPARATION:

1. Put a hot pan on stove.
2. Pour 1 teaspoon oil and add small onion, coconut scraper and red chili  in it.
3. Fry it thoroughly and put the ingredients in a mixer jar. Grind it thoroughly.
4. Put a hot pan on stove. Pour 1 tea spoon gingerly oil.
5. Add curry leaves and number seeds.
6. Pour tamarind juice in it. Then add onion, coconut masala in it.
7. Add salt, boiled yam and cook it for 10 minutes.

Final Prepared image of Karuni Kalingu(Yam) kulambu:

Vembu Rasam

INGREDIENTS:

• Neem flower – 1 table spoon
• Tomato – 1
• Tamarind Juice – 1 table spoon
• Salt, pepper powder – 1 tea spoon
• Cumin powder – 1 tea spoon
• Smashed Garlic pals – 5
• Jaggery piece – small
• Coriander leaves, Curry leaves

PREPARATION:

1. Take a bowl.
2. Add Tamarind juice, Tomato, Salt, Asafoetida powder, Garlic pals, Cumin powder, Pepper powder, Coriander leaves, and Curry leaves in it.
3. Smash it thoroughly with your hand.
4. Put a hot pan & pour 1 tea spoon oil.
5. Add mustard seeds & neem flower.
6. Fry it until it get brownish colour.
7. Add tamarind, tomato solution in it.
8. Boil it & add a small piece Jaggery in it.

Elladai

INGREDIENTS:

• Rice Flour - 250 grams
• Fried Gram Powder - 100 gram
• Soaked Gram Dhal - 1 Table spoon
• Groundnut – 1 Table spoon
• Black Gingili – ¼ Tea spoon
• Asafetida Powder – ¼ Tea spoon
• Butter – 1 Table spoon
• Salt & Oil – as per required

PREPARATION:

1. Take a bowl
2. Pour Rice flour, fried gram powder, soaked gram dhal, groundnut, Black gingili, asafetida powder in it.
3. Add Butter, Salt and water and then smash it like chapatti flour.
4. Take lemon size flour and then spread it in a plastic sheet.
5. Then deep fry the flour.

Itz ready to eat...

Athirasam

INGREDIENTS:

• Rice Flour - 250 gram
• Jaggery (வெல்லம்) – 200 gram
• Cardamom – powder – 1 tea spoon

PREPARATION:

1. Take a hot pan then put Jaggery & a table spoon of water in it.
2. Allow it to boil until jaggery turns to thick (like Jeera ) solution.
3. Filter Jaggery juice & remove the dust.
4. Pour the Jeera in a bowl & add Rice flour, cardamom powder in it.
5. Mix it with a wooden ladle until it turns like chapatti flour.
6. Take lemon size flour & spread it.
7. Deep fry the Athirasam. 

Black Night Shade Plant (மணத்தக்காளி) Curd

INGREDIENTS:

• Black Night Shade Plant (மணத்தக்காளி) Curd - 1 Cup
• Green Chili - 1 No
• Curd - 2 Cup
• Salt, Asafoetida, mustard Seed - As Required

PREPARATION:

1. Place a hot pan on a stove.
2. Pour 1 tea spoon oil in it.
3. Add Asafoetida powder, Green chilli, Black Night Shade Plant and fry it thoroughly.
4. Put the fried items & a cup of curd in a mixer jar.
5. Add salt & Grind it for a minute.

TIPS :

    Its is good for the Mouth & Stomach ULCER Patients 

GINGER CHUTNEY

INGREDIENTS:

• Scraped ginger – ¼ cup
• Scraped Coconut – ¼ cup
• Red Chili – 5
• Tamarind Juice – 1 table spoon
• Garlic – 5 pieces
• Salt – as per required

PREPARATION:

1. Place a hot pan and fry ginger, red chili, Coconut, Garlic and put inside the mixer jar.
2. Add tamarind juice and salt.
3. Grind it thoroughly.
4. Transfer Chutney into a bowl.

GROUNDNUT CHUTNEY

INGREDIENTS:

• Ground nut – ½ cup
• Coconut Scrape – ½ cup
• Red Chili – 5
• Tamarind Juice – 1 table spoon
• Garlic – 5 pieces
• Salt – as per required

PREPARATION:

1. Place a hot pan.
2. Fry Coconut Scrape, red chili, Garlic and put it into a mixer jar.
3. Then add tamarind juice, salt and ground nut.
4. Mix it thoroughly.

CAULIFLOWER KURUMA

INGREDIENTS:

• Chopped Cauliflower – 1 Cup
• Chopped Tomato – 2
• Coconut Scrape – 2 table spoon
• Small Onion – 100 gram
• Green Chili – 5
• Anise – ¼ tea spoon
• Cinnamon – 2
• Garlic, Ginger paste – 1 table spoon
• Salt, Turmeric powder, Oil

PREPARATION:

1. Put a hot pan on stove. Put small onion, coconut, green chili, anise, cinnamon & turmeric powder in it.
2. Fri it thoroughly and grind it in a mixer jar.
3. Keep it separate and put another pan on stove.
4. Put chopped cauliflower, tomato, ginger garlic paste, salt, turmeric powder.
5. Then add grinned spices in it.
6. Boil the curry for 10 minutes.

BOTTLE GOURD KOOTU

INGREDIENTS:

• Scraped Bottle Gourd – 1 cup
• Green gram dhal Chopped – 50 gram
• Green chili – 2
• Chopped onion – 1 table spoon
• Chopped Tomato – 1 table spoon
• Grinded Coconut & Cumin paste – 1 table spoon
• Salt, Turmeric powder, Coriander leaves
• Ghee – 1 tea spoon

PREPARATION:

1. Place a hot pan on stove.
2. Pour green gram dhal, green chili, onion, tomato & bottle gourd in it.
3. Then add salt & turmeric powder in the pan.
4. Cook it by boiling.
5. Transfer the mixer in a bowl.
6. Add coconut paste and ghee.
7. Mix it with a ladle.
8. Add coriander leaves.

TOMATO RASAM

Ingredients:

• Tomato – Big Size 2 No
• Tamarind juice – 2 table spoon
• Salt, Turmeric powder, Asafetida powder
• Cumin seeds – ¼ table spoon
• Pepper – ¼ table spoon
• Garlic - 10 pals
• Oil, Curry leaves.

Preparation:

1. Take 2 cup water and put tomato in it then add tamarind juice in it.
2. Add salt, turmeric powder and asafetida powder in it. Add curry leaves and coriander leaves in it.
3. Put cumin seeds and pepper garlic in a mixer jar and make it a crispy powder.
4. Add the crispy powder in the tomato, tamarind solution.
5. Put hot pan on stove and pour 1 tea spoon oil.
6. Add mustard seeds then pour solution in it and Boil it for 3 minutes.

SUJI (ரவை) KESERI

INGREDIENTS:

• Suji (ரவை) – 100 grams
• Sugar – 100 grams
• Cashew nut – 10
• Cardamom powder – ½ tea spoon
• Keseri (orange) colour powder – 1 pinch
• Ghee – 2 table spoon

PREPARATION:

1. Place a hot pan and pour suji then fry it.
2. Keep it in a plate and allow it to cool.
3. Place a hot pan then pour Ghee, cardamom & cashew nut.
4. Fry cashew nut until it turns up to light brown color.
5. Add 200 ml water, keseri color and boil it.
6. Add suji and cook it by boiling.
7. Add sugar and ghee then mix it thoroughly.

TURNIP BEANS MASALA

INGREDIENTS:

• Beans – 100 gram
• Turnip – 100 gram
• Chopped tomato – 2

FOR GRINDING:

• 100 grams onion
• 1 table spoon coconut scrapes
• 2 cinnamon
• 2 red chili
• 2 cloves, coriander powder – ¼ spoon
• 2 cardamoms

PREPARATION:

1. Place a hot pan on stove.
2. Pour 1 tea spoon oil then fry onion, coconut, cinnamon, coriander powder, cloves, cardamom together.
3. Grind it thoroughly and keep the masala separate.
4. Put another hot pan on stove.
5. Pour 1 spoon oil add mustard seeds and coriander leaves.
6. Then add beans, turnip, and tomato in it and boil it with a cup of water
7. After 10 minutes add the masala to the boiled vegetables.
8. Boil it for another 5 minutes.

COCONUT MILK RICE

INGREDIENTS:

• Coconut milk – 2 cup
• Soaked Basmati rice (Soak it for 20 minutes) – 1 cup
• Ginger garlic paste – 1 table spoon
• Chopped onion – ¼ cup
• Green chili – 5 Numbers
• Salt, Ghee as you needed.
• Coriander leaves – ¼ cup
• Mint leaves – ¼ cup
• Cinnamon – 2
• Cloves – 2
• Cardamom – 2

PREPARATION:

1. Place a pressure pan on stove. Pour 2 spoons of ghee then add cinnamon, cloves, cardamom in it.
2. Fry it then add coriander leaves & mint leaves.
3. Add green chili and chopped onion then fry it thoroughly.
4. Add ginger garlic paste.
5. Then add soaked rice & coconut milk.
6. Add salt and mix all items then cook the rice by boiling.

TOMATO CHUTNEY

INGREDIENTS:

• Tomato – ¼ kilogram
• Small onion – 100 gram
• Green Chili (Small size) – 5 Numbers
• Curry leaves, Salt, Turmeric Powder – as per required

PREPARATION:

1. Place a hot pan on stove.
2. Pour 1 tab spoon gingili oil.
3. Add mustard seeds & curry leaves.
4. Then add green chili & small onion in it and fry it.
5. Add chopped tomato pieces in it and fry it thoroughly.
6. Allow it to cool and put in to a mixer jar and grind it.

GINGILI CHUTNEY

INGREDIENTS:

• Black gingili – 50 grams
• Coconut scrape – 1/2 cup
• Red chili – 7 no’s
• Tamarind juice – 1tab. Spoon
• Black gram dhal – 1 teaspoon

PREPARATION:

1. Pu hot pan on stove. Pour black gingili in it.
2. Fry it thoroughly. Transfer into a plate and keep it separately.
3. Then put black gram dhal, red chili, coconut, in a hot pan and fry it.
4. Put all items in a mixer jar then add salt and tamarind juice.
5. Grind it thoroughly.

COCONUT CHUTNEY

INGREDIENTS:

• Coconut Scrape – 2 table spoons
• Fried gram – 1 table spoon
• Green chili (Small Size) – 3 Numbers
• Salt – as you need

PREPARATION:

1. Put coconut scrape fried gram, salt & green chili in a mixer jar.
2. Grind it thoroughly
3. And transfer it into a cup.
4. Put a hot pan on stove and pour 1 tea spoon oil.
5. Add mustard seeds & curry leaves in it.
6. Pour the oil in to the coconut chutney.

CAULIFLOWER MASALA

INGREDIENTS:

• Chopped Cauliflower – 1 cup
• Chopped onion – 1 table spoon
• Grinned Coconut paste – 1 table spoon
• Cinnamon – 2
• Cloves – 2
• Cardamom – 2
• Lemon juice – 1 tea spoon
• Curry leaves, Salt, Turmeric powder, Chili powder, Oil – as you need

PREPARATION:

1. Place a hot pan on stove.
2. Pour 1 table spoon oil in it.
3. Add curry leaves, cinnamon, cloves, cardamom in it.
4. Add chopped onion and fry it for 2 minutes
5. Add cauliflower, salt, chili powder, turmeric powder and 1 cup of water.
6. Cook it for 5 minutes and add coconut paste then cook it for another 5 minutes.
7. Add lemon juice in it.

CARROT DOSAI

INGREDIENTS:

• Dosai flour – 1 cup
• Scraped Carrot – ½ cup
• Scraped Onion – 1 Table spoon
• Salt, Pepper powder – as per required

PREPARATION:

1. Take a bowl and pour scraped carrot, scarped onion in it.
2. Add salt and pepper powder for taste.
3. Put a dosai tawa on stove.
4. Pour one big spoon dosai flour on the tawa.
5. Pour ¼ tea spoon oil around the dosai.
6. Spread carrot, onion, pepper masala on the dosai.
7. Turn the dosai into other side.

SUJI (RAWA) LADDU

INGREDIENTS:

• Suji - 1 cup
• Sugar – 1 cup
• Cashew nut – 5
• Cardamom powder – ¼ tea spoon
• Ghee – 2 table spoon

PREPARATION:

1. Put a hot pan on stove and pour suji in it & fry it.
2. Put fried suji in the mixer jar and grind it till it gets nice powder and keep it separately.
3. Put sugar in mixer jar & grind it nice powder and mix it with the suji powder.
4. Put a hot pan and pour ghee in it. Pour cardamom powder and cashew nut in it.
5. Then mix suji, sugar powder and ghee, cashew nut solution in a bowl. Add condensed milk.
6. Mix all items thoroughly and make it small balls.

SAMBAR IDLY

INGREDIENTS:

• Toor dhal (0r) red gram – 100 gram
• Sambar onion – 10 numbers
• Tomato – 2
• Tamarind juice – 2 table spoon
• Carrot - 1
• Beans – 5
• Drumstick – 1
• Curry leaves, Oil, Salt, Chili powder, Coriander powder, Ghee, Turmeric powder – as per required

FOR GRINDING:

• Pepper – ¼ tea spoon
• Red chili – 2
• Bengal Gram dhal – 1 tea spoon
• Coconut scrapes – 1 tea spoon

PREPARATION:

1. Put a hot pan & pour the Bengal gram dhal, pepper, red chili, coconut scrape then fry it thoroughly.
2. Grind it in a mixer jar till it gets crispy powder.
3. Keep it separately.
4. Put red gram dhal in a pressure pan and cook it.
5. Add chopped carrot, beans, drum stick, tomato and onion.
6. Then add chili powder salt turmeric powder and asafetida powder in it.
7. Boil it for 10 minutes and then add chili coconut scrape mixer in it.
8. Again boil it for 2 minutes.
9. Then transfer a Sambar in a bowl and add 1 tea spoon in it.
10. Add small size idly in it and soak it foe 5 minutes.

Now the Tastiest sambar idly is ready to eat……

POTATO PODIMAS

INGREDIENTS:

• Potato – ¼ kilo gram
• Chopped onion – ¼ cup
• Chopped ginger, Garlic pieces – 1 table spoon
• Green chili – 4
• Curry leaves and Salt
• Coconut scrape – 1 table spoon
• Lemon juice – 1 tea spoon

PREPARATION:

1. Cook the potato’s in the pressure pan.
2. Peel off the potato and smash it using your hand.
3. Keep it separately and put hot pan stove pour 1 table spoon oil, add mustard seeds.
4. Then add curry leaves, onion, green chili, ginger garlic pieces.
5. Then add smashed potato and salt.
6. Add coconut scrape, coriander leaves and lemon juice.
7. Mix it thoroughly.

LEMON RICE

INGREDIENTS:

• Cooke rice – 2 cup
• Lemon juice – 4 table spoon
• Red chili – 5
• Bengal gram dhal – 1 tea spoon
• Ground nut – 2 table spoon
• Salt, Oil, Asafetida powder, Turmeric powder and Curry leaves

PREPARATION:

1. Put a hot pan on stove pour 2 table spoon on gingili oil.
2. Add mustard seeds, red chili and Bengal gram dhal.
3. Add ground nut, curry leaves, turmeric powder and asafetida powder.
4. Fry it thoroughly and add lemon juice in it then keep it separately.
5. Put cooked rice in a bowl then add lemon juice solution and salt in it.
6. Add gingili oil and mix it thoroughly.

KAMBU FLOUR KANJI

Ingredients:

• Kambu flour – 1 cup
• Chopped onion- 1 tab spoon
• Curd- 1cup
• Salt – as per required

Preparation:

1. Boil 2 cup of water.
2. Add salt in it
3. Pour kambu flour in the boiled water.
4. Mix it very well and cool it for 10 minutes.
5. Then transfer it into a vessel.
6. Add chopped onion & curd in it.

GREEN GRAM (MOONG DHAL) SOUP

INGREDIENTS:

• Green gram – 50 gram
• Green chili – 2
• Chopped onion – 1 table spoon
• Ginger garlic paste – ½ tea spoon
• Pepper powder – ¼ tea spoon
• Lemon juice – 1 table spoon
•  Tomato – 1
• Ghee – 1 tea spoon
• Cloves – 2
• Cardamom – 2
• Curry leaves, Coriander leaves

PREPARATION:

1. Put a hot pan & fry green gram dhal for 2 minutes.
2. Pour fried green gram dhal in a pressure pan and cook it then keep it separately.
3. Put a hot pan on stove and add mustard stoves, 2 cloves, 2 cardamom then add chopped onion and green chili.
4. Add boiled green dhal in it.
5. Add ginger garlic paste and boil it for 5 minutes.
6. Then transfer a solution in a bowl.
7. Add pepper powder, coriander leaves in the bowl and mix it thoroughly then add 1 tea spoon ghee.

Flavouring Buttermilk

Ingredients:

• Curd – 1 cup
• Green chili – 1
• Curry leaves, Coriander leaves
• Zinger – small pieces
• Cumin seeds – ¼  table spoon
• Salt, Asafoetida powder – as required

Preparation:

1. Take a mixer jar.
2. Put 1 cup curd and heat it for 1 minute.
3. Transfer the Buttermilk into a vessel.
4. Put a hot pan on stove and pour 1 tea spoon oil.
5. Add mustard seeds, cumin seeds and asafoetida powder.
6. Then add green chili pieces and curry leaves.
7. Then add the flavouring items in the buttermilk.
8. Add salt for taste.

COW GRAM SUNDAL

INGREDIENTS:

• Cow gram – ¼ kilo gram
• Chopped onion – ¼ cup
• Red chili – 5
• Ginger garlic paste – 1 tea spoon
• Coconut scrape – 1 table spoon
• Curry leaves, Salt, Oil – as per required

PREPARATION:

1. Put a hot pan & fry cow gram for 2 minutes.
2. Soak cow gram in water in 3 hours.
3. Pour soaked gram in a pressure pan and cook it.
4. Drain the water and keep it separate.
5. Put a hot pan and pour 1 tea spoon oil.
6. Add mustard seeds & curry leaves then again add red chili, chopped onion, ginger garlic paste, add boiled cow gram.
7. Fry it thoroughly and add coconut scrape then mix it

BITTERGAURD FRY

Ingredients:

• Bitter guard – ¼ kilogram
• Turmeric powder – ¼ tea spoon
• Chili powder – ½ tea spoon
• Salt, Oil – as per required

Preparation:

1. Cut bitter guard into small pieces.
2. Put hot pan on stove
3. Pour 2 table spoon oil & heat it.
4. Add mustard seeds.
5. Add bitter guard pieces.
6. Then add turmeric powder, salt, chili powder.
7. Fry it thoroughly, for 10 minutes
8. Don’t add water
9. Add ½ spoon gingili oil and fry it another 5 minutes.