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.