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.