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……