Vermicelli (saemiya) uppuma

Ingredients:

broken vermicelli 2 cups
onion 1
carrot 2
capsicum 1
potato 1
peas 1/2 cup
tomato 2
green chilli 3
asafoetida powder 1/2 tsp
ghee 2 tsp
lime juice 2 tblsp
oil and salt as required

For seasoning:

mustard seeds,black gram dhal,broken cashew nuts each one tblsp.
curry leaves - few

For garnishing:
cut coriander leaves 1/2 cup
grated coconut 2 tblsp

Method:

Take a kadai mix melted ghee to vermicelli and roast till golden brown.
chop all the vegetables .
Boil ten cups of water in a broad vessel with little salt and oil.
when the water starts boiling add roasted vermicelli bits and cook till tender.
Drain off water in a bowl and pour some cold water on top and drain well.(this prevents the vermicelli from sticking to each other).
Heat a deep curved pan with oil and add
seasonings,green chillies,and other chopped vegetables with little salt.
Fry in medium flame till the vegetables are tender.
Add sliced tomatoes at the end and fry for some more minutes.
Add cooked vermicelli with salt and asafoetida powder.
Fry in low flame for another five minutes.
Switch off the flame .Squeeze lemon and garnish with coriander and grated coconut.

Colourful Bean Salad

Ingredients:

For Salad:

Kidney Beans (Rajma) 2 cup
Black bean (karamani) 1 cup
coriander leaves 1 bunch
Corn 1 cup
tomatoes 3
avocado 1

For Dressing:

Lime 2
cumin 1 tsp
olive oil 1 tblsp
pepper 1 tblsp
salt as required

Method:
To prepare salad:
Soak kidney beans and black beans overnight in water.
Put it in the cooker with the soaked water and allow 3 whistles.
Drain and keep aside.
Boil corn for five minutes till it becomes tender.
Drain and keep aside.
Take a large deep bowl.Put the drained kidney beans,black beans and corn.
Add chopped tomatoes and chopped coriander leaves.Mix well.

To prepare dressing:
Squeez the lime essence in the bowl.
Add cumin,olive oil,pepper and salt.
Stir well.
Cut the avocado into half inch pieces and add to the salad just before serving.
Serve chilled.

Aaloo Brinjal

Ingredients:
Brinjal 5
Potato 2
cumin seeds 1 tsp
garlic 3 clove
ginger one inch piece
green chilli 2 (chopped)
onion 1 (chopped)
tomato 1
red chilli powder,turmeric powder,cumin powder each one tsp.

Method:
Heat oil in a pan.Add cumin seeds and fry till brown.
Add chopped onion and fry till brown.
Add chopped garlic,chopped ginger and chopped green chillies.
Stir for a minute and saute well.
Add sliced tomatoes and fry till they are soft.
Add turmeric powder,cumin powder,chilli powder and salt.
Stir constantly and saute well.Add little water.
Add potato pieces,and brinjal pieces and fry for another five minutes.
Reduce the heat and stir till the vegetables are soft .

Karamani Kara Kuzhambu

Ingredients:

Karamani paruppu (cow gram) 1 cup
Tamarind water 1 cup
Mustard seed,cumin seed,fenugreek seed each one tsp.
Garlic flakes 5
Small onion 1 cup
Tomatoes 3 (finely chopped)
Turmeric powder,chilli powder and coriander powder each one tsp.
Drumstick pieces 8
oil and salt as required
jaggery little
Grind to paste:

Grated coconut 1/2 cup
Small onion 3
Fennel seeds 1 tsp
Method:

Soak the karamani paruppu in water for four hours.Cook it pressure cooker and allow four whistles.
Heat a kadai and pour oil.Add mustard seeds and when they splutter add cumin seeds,fenugreek seeds and garlic flakes.Add sambar onion and tomatoes.Stir welltill it becomes soft.
Pour the tamarind extract with boiled karamani .Add turmeric powder,chilli powder,coriander powder,drumstick pieces with salt.
Let the kozhambu boil for 15 minutes.Then add the ground paste.
Reduce the heat and allow it to boil for sometime till the kozhambu thickens.
Finally add little bit jaggery.

Spinach salad with nuts and cheese

Ingredients:

pine nuts 1 tblsp
spinach 5 cups (cut into small pieces)
olive oil 1 tblsp
lemon juice 1 tblsp
sugar a pinch
feta cheese 2 tblsp
raisins 2 tblsp
onion 2 tblsp (minced)

Method:
1. To make Salad:-
Put pine nuts in small microwave safe bowl and heat on high 30 seconds
Stir then heat on 30 seconds or until golden brown.Set aside.

2. Place spinach in a separate microwave bowl cover with plastic wrap
and microwave on high one minute.
Stir then microwave on one minute.

3.To make Dressing:-
Whisk together olive oil,lemon juice and sugar.
Stir in cheese,raisins and onions.
Season with salt and pepper
Pour over spinach and toss to coat.
Adjust seasonings, then sprinkle with pine nuts and serve.

Cauliflower and Potato Curry

Ingredients:

cauliflower florets 4 cups
onion 1 1/2 cups (thinly sliced)
ginger 2 tsp(sliced)
olive oil 2 tsp
curry powder 1 tblsp
garlic 2 cloves (minced)
potato 4 (peeled and cut into 1 1/2inch pieces)
tomato puree 1 cup
coriander leaves 1/2 cup (chopped)
peas 1 cup

Method:
Heat oil in a Kadai.
Add onion and ginger.Cook three minutes.
Add curry powder and garlic.
Stir constantly.
Add cauliflower and potatoes.
Cook for five minutesd or until they soften.
Add tomato puree, peas,coriander leaves,water and salt.
Reduce the heat.
Cook for 15 minutes or until vegetables are tender.
This is a good side dish for Naan and chappatti.

Cauliflower in Tomato sauce

Ingredients:

Cauliflower 10 florets
onion 2 (thinly sliced)
pepper 1 tblsp
turmeric powde 1 tsp
cumin seeds 1 tsp
cinnammom stick one inch size
tomato puree 2 cups
baby peas 1 cup
water 1 cup
Butter 6 tblsp
salt as required

Method:

Take a deep kadai and melt the butter.
Add the cauliflower and fry till it becomes brown.
Add the onion,salt and pepper with water.
Cook for five minutes.
Add turmeric powder,cumin seeds and cinnammon stick.
Stir well.
Add the tomato puree and reduce the heat.
Stir the peas into the cauliflower mixture
and stir well until the sauce is thick.
Remove and discard the cinnammon stick.
Serve hot.

Barley,beans Rice

Ingredients:

Brown rice 1 cup (rinsed)
Barley 1/2 cup (rinsed)
ginger one inch size
sesame oil 1 tblsp
beans 1 cup (cut into one inch pieces)
vinegar 1 tsp
salt as required
green onion 1/2 cup (thinly sliced)

Method:

Combine rice,barley with three cups water in a medium saucdepan.
Bring to a boil and add salt.
Reduce heat to low and cook five minutes more.
Remove from fire and let stand for five minutes.

Meanwhile heat seasame oil in a pan and fry ginger till it
becomes brown.
Add beans,vinegar and little salt.
Cook over medium heat for three minutes and stir well.

Stir beans over cooked rice and barley.
Sprinkle chopped onions.

Elaneer (coconut water ) payasam

Ingredients:

1.Condesnsed milk 2 cups
2.Coconut water 1 cup
3.Tender grated coconut 1/4 cup
4.Jaggery syrup 1/2 cup (pour one cup water in half cup grated jaggery.
Allow to dissolve and filter it)
5.Cardamom powder 1 tsp
6.Saffron few strands
7.sliced pista for garnishing

Method:
1.Mix the condesnsed milk,grated coconut and coconut water in a bowl.
Add the jaggery syrup and cardamom powder
Sprinkle saffron strands and sliced pistas.
Serve chill.

ஸ்ட்ராபெர்ரி மில்க் ஷேக் (Strawberry Milk Shake)

தேவையானவை:

ஸ்ட்ராபெர்ரி கஸ்டர்டு 1 கப்
பால் 2 கப்
சர்க்கரை 1/2 கப்
ஸ்ட்ராபெர்ரி 10
பொடித்த ஐஸ்கட்டி சிறிதளவு

செய்முறை:

பாலை கொதிக்கவைக்கவும்.
கஸ்டர்டு பவுடரை சிறிதளவு குளிர்ந்த பாலில் கலக்கவும்.
கொதிக்கும் பாலில் சர்க்கரை சேர்த்து கெட்டியாகும் வரை கிளறவும்.
பின்னர் ஆறவைக்கவும்.
ஸ்ட்ராபெர்ரியை வெட்டி மிகஸியில் அரைத்துக்கொள்ளவும்.
பாலை சேர்த்துக் கலக்கவும்.
இதில் ஐஸ்கட்டி மற்றும் கஸ்டர்ட் கலவையைச் சேர்த்து நன்கு கலந்து பறிமாறவும்.

அவியல்

தேவையானவை:
கீழ்கண்ட காய்கறிகளை நீட்டவாக்கில் சிறு துண்டுகளாக நறுக்கவேண்டும்

1.சேனைக்கிழங்கு 1 கப்
2.காராமணி 1 கப்
3.கத்திரிக்காய் 1கப்
4.முருங்கைக்காய் 1 கப்
5.காரட் 1 கப்
6.வாழைக்காய் 1 கப்
7.கறிவேப்பிலை ஒரு கொத்து
8.தயிர் 1 கப்

அரைக்க:
தேங்காய் 1 கப் (துறுவியது)
பச்சைமிளகாய் 3
சீரகம் 1 டீஸ்பூன்

செய்முறை:

ஒரு கடாய் எடுத்துக்கொண்டு தேங்காயெண்ணையில் சீரகம் கறுவேப்பிலை
தாளிக்கவும்.
பின்னர் காய்கறிகளை வதக்கவும்.தண்ணீர் விட வேண்டாம்
அரைத்து வைத்த விழுதை போட்டு வதக்கவும்.
பச்சை வாசனை போனபின் தயிரை விடவும்.
இரண்டு நிமிடம் கழித்து இறக்கவும்

மாதுளை ரசம் (கர்ப்பிணிகளுக்கு)

தேவையான பொருட்கள்

1.பழுத்த மாதுளை 2 (பிழிந்து சாறு எடுத்து வைக்கவேண்டும்)
2.மிளகு 8
3.சீரகம் 1 ஸ்பூன்
4.தக்காளி 1
5.உப்பு தேவையானது
6.கொத்தமல்லிதழை சிறிதளவு
7.மஞ்சள் தூள்,பெருங்காயம்,நெய் மூன்றும் தேவையான அளவு

செய்முறை:

1.மாதுளையின் சாறு எடுத்து அதில் மிளகு,சீரகம் வறுத்து போடவேண்டும்.
2.உப்பு,மஞ்சத்தூள்,பெருங்காயம்,அரை கப் தண்ணிர்,நறுக்கிய தக்காளி
எல்லாவற்றையும் சேர்த்து அடுப்பில் வைத்து சிறிது கொதிக்கவிடவும்
3.இறக்கியவுடன் மல்லித்தழை சேர்த்து நெய்யில் கடுகு தாளிக்கவேண்டும்.

இந்த ரசம் கர்ப்பிணிகளுக்கு மிகவும் சத்தானது.
வாந்தி,குமட்டல் ஏற்படாது.

Vegetable Curry

Ingredients:
1.potato 1 cup chopped
2.carrot 1 cup chopped
3.peas 1 cup
4.onion 1/2 cup chopped
5.coconut milk 1 cup
6.cinnamon 1 piece
7.cloves 2
8.green chillies 2 chopped finely
9.ginger 1 inch piece grated
10.oil and salt as required

Method:
Take a kadai and heat the oil
Add cinnamon and cloves.Fry a little.
Add onion,chillies and ginger.
Fry till onion becomes brown.
Add coconut milk.Allow it to boil for sometie
Add all vegetables
Reduce the flame and stir well until the
mixture thickens.
Serve hot with rice.

Milk Shake

Ingredients:
1.Frozen milk 2 cups
2.Cocoa powder 2 tsp
3.Instant coffee powder 1 tsp
4.Cold milk 2 tblsp
5.Vanilla essence 1 tsp
6.Ice cubes 5
7.Sugar 5 tblsp

Method:
Break frozen milk into pieces using a knife.
Put into a blender.
Add the remaining ingredients.
Add the icecubes at the end.
Blend till you get a smooth creamy paste.
Serve chill.

Burmese Spaghetti

Ingredients:
1.Boiled spaghetti 3 cups
2.Beans 10 (finely sliced)
3.Carrot,onion,capsicum,tomato each two (finely sliced)
4.tomato ketchup 5 tblsp
5.white vinegar 1 tblsp
6.Greeen chillies 2 (chopped_
7.butter 4 tblsp
8.salt to taster
For topping:
chopped spring onion with leaves 1/2 cup

Method:
1.Parboil beans and carrots.
Heat the butter.
Add chopped onions and capsicum.
Stir fry for a few minutes.
2.Add beans ,carrots and tomatoes
Stir fry again.
Then add boiled spaghetti,tomato ketchup,vinegar
green chillies and salt.
Mix well.

3.Cook on low flame for a few minutes.
Top with chopped spring onion and serve hot.

Shankarpala

Ingredients:

water 1 cup
sugar 1/3 cup
ghee 1/3 cup
maida 1 1/2 cup

Method:

1.Warm the water,sugar and ghee together till sugar dissolves
2.Add maida and knead into a soft dough.
3.Divide and roll into chappatis with 1/3" thick
4.Cut in to small diamond shapes.keep aside for one hour.
5.Deep fry in hot ghee in medium heat till light golden brown.

Shrikhand

Ingredients:

1.curd 3 cups
2.sugar 2 cups
3.cardamom powder 1 tsp
4.few strands saffron
5.pista & almond crushed 1 tbsp

Method:
Tie curd in a clean muslin cloth for about 6 to 7 hours.
Take into a bowl,add sugar and mix well.
Keep aside for 30 minutes to allow sugar to dissolve.
Rub saffron into one tbsp milk and keep aside.
Beat the contents in the bowl well till the sugar has fully dissolved into the curd.
Pass through a strainer,pressing with hand.
Mix in cardamom powder,dissolved saffron and crushed nuts.
chill for one to two hours before serving.

Mushroom Rice

Ingredients:

Rice 2 cups
Mushroom 1 cups (finely chopped )
Spring onion 2 (chopped)with leaves
Garlic 2 pieces (chopped)
soya sauce 2 tblsp
oil and salt as required

Method:
Soak the rice for two hours and cook it.
Each grain should be separate.
Take a kadai and add little oil. Heat it
Add the chopped spring onion,mushrooms and garlic.
Fry for few minutes.
Add soya sauce and salt.
Reduce the flame and add rice.
Toss gently.
Serve hot with any raitha.

Tamil NewYear Special-Maanga &Neem Flower Pachadi

MAANGA PACHADI

Ingredients:
1.Maanga 1
2.Jaggery 1 cup (powdered)
3.Salt 1/4 tsp
4.Turmeric powder 1 tsp
5.Rice flour 1 tsp

Seasoning:
Mustard 1 tsp
curry leaves few
red chilli 2
oil 2 tsp

Method:
1.Peel the skin of the mango and cut into pieces.
2.Take a kadai and boil mango pieces with one cup of water,salt and turmeric powder.
3.When the mango pieces becomes soft add jaggery and stir well till it dissolves.
4.Finally add rice flour with little water and allow to boil for five minutes.
Reduce the flame and add seasonings.


NEEM FLOWER PACHADI

Ingredients:

1.Neem flowers 1/4 cup
2.Tamarind one lime size
3.Red chilli 4
4.Asafoetida little
5.Curry leaves few
6.Jaggery 1/2 cup (powdered)
7.Rice flour 1 tsp
8.salt 1/2 tsp

Method:
1.Fry the neem flower with one tsp.oil.Fry till golden brown.
2.Take a kadai.Pour little oil.Season mustard,red chillies,asafoetida and curry
leaves.
3.Add tamarind water and salt.
Add jaggery and allow to boil for five minutes.
Add rice flour with little water to get thick consistency.
4.Switch off the flame and add golden brown neem flowers.

Low Fat Chocolate

Ingredients:

1.Cocoa 2 cups
2.Skimmed milk powder 2 cups
3.Sugar 1 cup
4.Water 1/2 cup
5.Assorted nuts 1 cup
6.Orange peel 1/2 cup
7.Venilla essence 2 tsp
Method:
1.Melt the sugar in the water on a slow fire.
2.Sprinkle milk powder and cocoa.
Stir well.
3.Add the nuts,orange peel and venilla essence.
4.Butter a tray and pour mixture into it to set.

Vellayappam

Ingredients:
1.Raw rice 1/2 kg
2.Sugar 4 tsp
3.Grated coconut 1/2 cup
4.Soda bicarbonate 1/2 tsp
5.cooked boiled rice 5 tsp
6.Dry yeast 1/2 tsp

Method:
1.Soak rice in cold water for four hours.
Wash and add the grated coconut and cooked boiled rice.
Grind it in a mixie into a smooth paste.
cover and keep aside for 12 hours to ferment.
2.Mix yeast and sugar in a little lukewarm water.
Cover and keep aside till it raises.
Add to the rice batter.Beat well with a spoon.
Keep in a warm place for one hour.
By this time the batter would have risen to double the quantity.
3.Place a kadai on the fire.
Grease it lightly with oiled cloth.
Pour about a quarter cup of batter and remove pan from fire
and tilt around to coat the side of the pan with a thin layer of the batter.
Replace on fire and cover with a tight lid.
When cooked remove to a plate.
(the side of the appam will be slightly crisp and the middle puffed up)
Serve hot with veg.kurma or vegetable stew.

Burmese coconut rice

Ingredients:

1.Raw rice 2 cups
2.Coconut milk 2 cups
3.Onion sliced 1
4.Sugar 2 tsp
5.Oil and salt as required
6.sesame seeds 2 tsp (for garnishing)

Method:
1.Heat oil in a pan.Add onions and fry till brown.
Add rice ,coconut milk,sugar and salt. Mix well.
2.Add enough water to reach one inch above the rice.
3.Bring to boil,cover with lid and simmer for 20 minutes.
4.Stir rice with fork and sprinkle sesame seeds and serve.

Orange-Sesame Noodles with Beans and Carrot

Ingredients:
1.Orange juice 1/2 cup
2.Soy sauce 3 tblsp
3.Peanut butter 3 tblsp
4.Seasame oil 2 tblsp
5.Ginger 2 tsp (chopped)
6.Grated orange zest 2 tsp
7.Red chilli powder 1/4 tsp
8.Boiled french beans 1 cup (diagonally sliced)
9.Boiled carrots 2 (cut into lengthwise)
10.Wholewheat spaghetti 3 cups
11.Spring onion 3 (sliced finely)
12. salt to taste.

Method:
1.Combine orange juice,soy sauce,peanut butter,seasame oil,ginger,orange zest,chilli powder and salt in a large bowl.
2. Pour water in a pan and cook spaghetti for five minutes.Drain and immediately toss with orange mixture,beans and carrot.Set aside.
3.Arrange on serving plate.Garnish with spring onion and serve.

Idiyappam

Ingredients:
1.Roasted rice flour 1 cup
2.Water 1-1/2 cup
3.salt to taste

Method:
1.Boil water in a big vessel.Add salt.
Add flour and stir continuously on a slow fire until well mixed.
2.Remove from fire and stir till it is a thick smooth paste.
3.Take an idiyappam mould and put some rice paste,and press to a idiyappa thattu
into rounds.Place two or three thattus of idiyappam in a pressure cooker
and cook without the weight for ten minutes.
4.Serve hot with vegetable kurma.

Kuzhaay Puttu (steamed rice cake)

Ingredients:
1.Raw rice 500 gms
2.Grated coconut 1 cup
3.Salt to taste

Method:

1.Clean and soak rice in cold water for three hours.
Drain till the moisture is absorbed.
Pound and sieve, then roast the flour and cool.
2.Add salted water little by little and mix with fingers till it forms
small grains.Keep aside for half an hour.
3.Take a puttu vessel ( a long cylindrical vessel specially made for puttu)
and sprinkle a little coconut and then put a handful of prepared flour.
Continue till the vessel is filled,finishing with a layer of coconut on top.
4.Take a cooker and pour four cups of water.close the lid. Keep the puttu vessel
on the top of the lid.Cook till the steam comes out ( for ten minutes)
5.Remove the puttu vessel from the cooker.Place it on a plate and push out the
contents with the help of a spoon.
6.Serve hot with banana and sugar.

Potato Marvel

Ingredients:
1.Boiled potato mash 2 cups
2.Coconut milk 1 cup
3.Sugar 1/2 cup
4.Chopped cashewnuts 2 tblsp
5.Raisins 2 tblsp
6.Cardamom powder 1/2 tsp
7.Ghee 2 tblsp
Method:
1.Put the coconut milk in a pan and heat it on slow fire.
2.Add sugar.As soon as it dissolves add the potato mash and keep stirring.
3.Add the rice flour paste,raisins,chopped cashewnuts and the cardamom powder.
4.When the mixture begins to leave the sides of the pan add the ghee.
5.Cool and then cut into desired shapes.
6.Serve chilled.

Potato Surprise

Ingredients:
1.Boiled potatoes 8
2.Cooked green peas 1/2 cup
3.Grated cashewnuts 1 tblsp
4.Chopped green chillies 1 tblsp
5.A few strands of cooked noodles
6.Maida 2 tblsp
7.salt and oil as required
Method:
1.Peel the potatoes and core them leaving a one inch shell.
2.In a mixing bowl put in the cooked green peas,chopped green chillies,
along with the cored potato mash,the grated cashew nuts and salt to taste.
Lightly mash all well.
3.Divide this mash into equal portions. Fill a portion of the mash into each cored potato.Seal the ends with a little plain potato mash.
Now wrap the cored and stuffed potatoes with the cooked noodle strands.
4.Make a thin batter of the maida with water.Heat oil in a kadai.
Dip each noodle wrapped potato in the maida batter and deep fry till brown.
5.Serve hot with tomato sauce.

Potato Chilli Fry

Ingredients:
1.Boiled potatoes 4
2.Chopped onion 1
3.Chopped green chillies 4
4.Crushed pepper 3 tblsp
5.Butter 4 tblsp
6.Turmeric powder 1 tsp
7.salt to taste
8.Coriander leaves for garnishing
Method:
1.Peel the potatoes
Take a kadai.Fry the chopped onion with butter till brown.
2.Add the chopped green chillies and the potatoes.
Stir for sometime.Mix turmeric powder and crushed pepper.
Add salt to taste.
3.Sprinkle chopped coriander leaves on top and serve hot.

Potato Balls

Ingredients:
1.Boiled potatoes 3
2.Cashewnuts 6
3.Coriander leaves 1 tblsp (chopped)
4.Grated cheese 1 tblsp
5.Roasted seasame 1 tblsp
6.Chilli powder &turmeric powder each one tsp
7.Lemon juice 1 tblsp
8.salt and oil as required
Method:
1.Peel and mash the potato well.
In a mixing bowl put in the potato mash along with the choopped coriander,
grated cheese,chilli powder,turmeric powder,lemon juice and salt to taste.
2.Mix well.Divide this potato mixture into balls.Hollow each portion to fit in a whole cashewnut.Reshape into neat balls.
3.Place the roasted seasame on a flat board and roll the potato balls in them.
Refrigerate it for 15 minutes.
4.Take a kadai,heat oil and fry the potato balls until brown.
5.Serve hot on a bed of onion,tomato and cucumber rings.

Potato Pancake

Ingredients:
1.Boiled potato mash 1 cup
2.Thick milk 2 cups
3.Fine rawa 1 tblsp
4.Grated onion 1 tblsp
5.Finely chopped coriander 1 tblsp
6.Baking powder a pinch
7.salt to taste
8.oil for frying
Method:
1.In a mixing bowl put in the milk,potato mash,rava,grated onion,chopped green chilli, chopped coriander,baking powder and salt to taste.The batter should not be too thick.
2.Film a non stick skillet with oil and put ladlefuls of the prepared batter into it.
Twirl and fry on both sides.
3.Serve hot with any chutney of your choice.

Potato Masala

Ingredients:
1.potato 5
2.Onion 2
3.Tomatoes 2
4.Green chillies 2
5.Garam masala powder 1 tblsp
6.Ginger garlic paste 1 tblsp
7.Curry leaves few
8.Chopped coriander leaves 1 tblsp
9.oil and salt as required

Method:
1.Peel the potatoes,chop the onion,tomato and green chillies fine.
2.Take a kadai add seasonings and fry onion till brown.
Add tomatoes and green chilllies and fry a little longer.
3.Add potatoes,garam masala powder and ginger garlic paste.
Add one cup of water and salt to taste.
Allow to cook for five minutes.
4.Sprinkle chopped coriander on top and serve with parathas.

Carrot Dosai

Ingredients:
1.Raw rice 1 cup
2.boiled rice 1/2 cup
3.grated carrot 1 cup
4.red chillies 5
5.cumin seeds 2 tsp
6.onion 1
7.salt and oil as required
Method:
1.Soak both the rice for four hours.
2.Grind it along with other ingredients except onion.
3.Add salt
4.Heat a heavy dosa pan.Pour dosa by spreading from centre.
Add little oil around.
Sprinkle chopped onion on top
Fry in medium flame till dosa becomes crisp
5.Serve hot with coriander chutney.

Mysore Masala Dosai

Ingredients:
.Raw rice 1 cup
Boiled rice 1 cup
Rice flakes half a cup
Urad dal 1 tblsp
Thuar dal 1 tblsp
Fenugreek seeds 2 tsp
Rawa 2 tblsp
Sugar 1 tsp
salt as required
Method:
1.Soak raw rice and boiled rice,fenugreek and both the dal together for four hours.
2.Soak rice flakes separately for half an hour
3.Grind everything to smooth paste.Add salt.
4.Allow to ferment for 15 hours.
5.Next day mix rawa and sugar.
6.Spread dosa as thin as possible.Fry on one side only with little oil.
7.Serve hot with coconut chutney and sambar

Kal Dosai

Ingredients:
1.Boiled rice 3 cups
2.Raw rice 1 cup
3.Urad dal 1 cup
4.Bengal gram 2 tblsp
5.Fenugreek 2 tsp
6.Salt as required
Method:
1.Soak rice and dal together for 4 hours.
2.Grind to smooth paste with enough water in a grinder for half an hour.
3.Add salt and allow to ferment for 16 to 20 hours.
4.Mix well.Nextday morning heat a Tawa and pour a laddlefull of dough
in the centre.Spread in a circular motion.Add oil around.
Turn over and fry for another minute.
5.Serve with onion chutney.

Ragi Roti

Ingredients:
1.Ragi flour 1 cup
2.Onion 1
3.Ginger small piece
4.Green chillies 2
5.hotwater,salt and oil as required
Method:
1.Add salt and oil to the ragi flour.
Mix chopped onions,crushed ginger and green chillies.
Knead to dough using hot water.
2.Make balls and pat on a wet cloth.
Put over a hot tawa.Add oil around and cook well turning both sides.
Serve hot with onion or tomato chutney.

Onion-tomato chutney

Ingredients:
1.Tomato 3 (chopped)
2.Onion 2 (chopped)
3.Red chilli 4
4.Garlic 3 flakes
5.Tamarind lime size
6.salt and oil as required
7.Urad dal 1 tblsp

Method:
1.Take a kadai and add little oil.
Put the tamarind in hot water for few minutes.Drain the water.
Add tomato with tamarind and make it to a paste.Keep aside.
2.Fry onion and garlic till brown.
3.Fry red chilli and urad dal with little oil.
3.Grind well the tomato paste,onion.garlic,red chilli,urad dal and salt.
This chutney is an apt choice as a side dish for morning tiffin.

Kadai Paneer

Ingredients:
1.Capsicum 3
2.Onion 2
3.Paneer 3 cups(cut into cubes)
4.Ginger garlic paste 2 tblsp
5.Tomato paste 1 cup
6.Jeera powder,Dania powder,Chilli powder each half tsp
7.salt and butter and oil as required
8.Cashew nuts few

Method:

1.Fry the paneer cubes separately with little oil and butter.
Fry till brown and set aside.
2.Cut capsicum and onion into long strips.
Microwave capsicum for five minutes to make it semi soft.
(capsicum should not be too soft)
3.Fry onion till brown.
Add dania,jeera and chilli powders.Stir well for few minutes and set aside.
4.Take a deep curved pan
Add the following
butter,tomato paste,ginger garlic paste.
Fry till the raw smell goes away.
5.Add capsicum,onion mixture and salt.
Add fried paneer cubes and stir well.
6.Garnish with fried cashewnuts.
Eat with chappathi.

Note: Never add water.Kadai paneer has to be dry.

Onion Sambar

Ingredients:
1.Pearl onion 2 cups
2.Toor dal 1 cup
3.Sambar podi 2 tblsp
4.Tamarind lemon size
5.Oil and salt as required
6.asafoetida little

Seasoning:
Mustard,fenugreek,curry leaves,bengal gram.

Method

1.Pressure cook toor dal (add two cups of water with toor dal) allow four whistles.Keep aside..
2.Take a kadai.
Add seasonings.
Add pearl onion and fry till brown. Add little asafoetida
Add cooked toor dal sambar podi and salt.
Stir well and allow it to boil for five minutes.
3.Extract one cup water from tamarind and add to it'. Boil for few minutes.
This type of sambar tastes well.

(you can also use instead of onion vegetables like drumstick,white pumpkin,capsicum ,
brinjal etc.)

Sambar Podi

1.Coriander seeds 3 cups
2.Red chilli 5 cups
3.Pepper 1 cup
4.Toor dal 1 cup
5.Bengal gram 1 cup
6.Fenugreek 1/4 cup
7Turmeric 10 nos.

Fry all the items with little gingili oil and grind it into a smooth powder.

Curry leaves kara kozhambu

Ingredients:
1/Small onion 10 nos
2.Garlic 10 flakes
3.Tomato 4 nos.
4.Tamarind lemon size
5.Turmeric powder and chilli powder each one tsp.
6.salt and oil as reuired

For grinding:
1.Curry leaves 2 cup
2.Onion (small) 2
3.Ginger one inch piece
4.Green chilli 4
5.Cumin seeds 1 tblsp
6.Fennel 1 tblsp
7.Cashew nuts 4 pieces

For seasoning:
Mustard,fennel, and fenugreek.

Method:

1.Take a kadai.
add little gingily oil and fry all the grinding items;
Grind it into a paste and keep aside.
2.Peel off the tomato skin and make it into a paste.
Keep aside.
3.Take a deep curved pan.
Add half cup of gingily oil.
Add seasoning.
Add small onion,garlic flakes and tomato paste.
Stir well and fry till the onion becomes brown.
4.Add turmeric powder and chilli powder.
5.Add the grinding paste with water and salt.
6.Add tamarind water;
7.Boil for ten minutes.

Tamarind Bath

Ingredients:
1.Basmati rice 1 cup
2.Tamarind big lime size
3.Red chillies 2
4.Coriander seeds 1 tsp
5.Fenugreek 1/2 tsp
6.Pepper 1/2 tsp
7.Asafoetida little
8.Turmeric powder 1/2 tsp
9.salt and oil as required
10.curry leaves few

Method:
1.Cook rice and allow it to cool.
2.Soak tamarind in two cups of water.
Extract juice from it.Strain and keep aside.
3.Heat little oil in a kadai and fry broken red chillies.
Add tamarind pulp,asafoetida and turmeric powder.
Stir well till the pulp becomes thick.
Add powdered pepper and salt.
4.Reduce the fire.
Fry fenugreek and coriander seeds in little oil and powder it.
Add to the cooked rice and mix well. Fry curry leaves and spread over the rice.

Vangi Bath (brinjal rice)

Ingredients:
1.Rice 1 cup
2.Brinjal 10 n0s.(cut into one inch long)
3.Peas half cup cooked
4.Curry leaves few
5.Cashew nuts few
6.salt,oil and ghee asa required

Fry and powder:
a.red chillies 5
b.coriander seeds one tblsp
c.grated coconut 2 tblsp
For seasoning
mustard,black gram dal ,bengal gram dal each one tsp.

Method:
1.Heat oil in a kadai and fry the items mentioned and make it a powder.
2.Cook rice and allow it to cool.
3.Heat oil in a pan.
addseasonings. when it is done add
asafoetida and brinjals.
4.Fry in medium flame till roasted.
5.Add cooked peas,powdered spices,salt and rice.
6.Fry for few minutes. add little ghee.
7.Remove from fire and add fried cashewnuts and curry leaves.

Paneer Pulav

Ingredients:
1.Basumathi rice 2 cups
2.Potato 2(chopped)
3.Cauliflower 10 flowerettes
4.Onion 2 (chopped)
5.Peas 1 cup
6.Paneer cubes (made from one litre of milk-refer below)
7.Cinnamom,cardamom,bayleaf,cloves each few
8.Cumin seeds half a tsp
9.Red chilli powder half a tsp
10.Oil and salt as required
11.Lemon 1

To prepare paneer:
Heat milk.When it starts boiling pour one cup of curd or lemon juice.
Soon it curdles the milk,Stain through a clean muslin cloth,and hang on.
When water is drained well twist the cloth,keep on a flat plate and put another plate
on top.After half an hour remove the plate and cut paneer into cubes.

Method:
1.Soak rice for 15 minutes.Drain water and fry with ghee.Keep aside.
2.Heat oil in a kadai and fry paneer cubes till light brown onboth sides.
Blanch it in warm water.Keep aside.
3.Fry onion and potato till brown. Keep aside.
4.Take a Deep curved kadai and fry cardamom,cinnamom ,bay leaves and clove with oil.
Add cumin seeds,peasand cauliflower. Fry for few minutes.
5.Pour three cups of water.Add salt and chilli powder.
When it starts boiling addrice,fried potatoes and half of the paneer cubes.
Mix gently.Reduce the flame and cook rice for 20 minutes.
6.Squeeze lemon juice and mix well.
Serve hot with fried onion and the remaining paneercubes on top.

Akkaravadisal(Sweet Milk pongal)

Ingredients:

1.Raw rice 1 cup
2.Milk 10 cups
3.Jaggery 1 cup (powdered)
4.Cardamom powder 1/2 tsp
5.Ghee 3 tblsp
6.Cashew nuts 2 tblsp
7.Raisins 1 tblsp

Method:
1.Fry moongdal i a kadai till brown.
2.Wash it along with rice.Add ten cups of milk.
Pressure cook for fifteen minutes.(allow five whistles)
3.Reduce the flame,open the lid
add jaggery little by little.
Stir well till it dissolves completely.
4.Remove from fire.
Heat ghee in a kadai
fry cashewnuts and raisins.
Pour over pongal with cardamom powder .
5.Mix well and serve hot.

Sweet Pongal (sakkarai pongal)

Ingredients:
1.Raw rice 1 cup
2.Moong dal 2 tblsp
3.Jaggery 1 1/4 cup
4.Water 5 cups
6.Cashew nuts 1 tblsp
7.Raisins 1 tblsp
8.Cardamom powder little
9.Ghee half cup
Method:

1.Fry moongdal in a kadai till brown.
2.Wash it along with rice and pressure cook with five cups of waterfor fifteen minutes
(allow five whistles)
3.Heat jaggery with little water in a pan till it dissolves completely.
Strain to remove dirt .
3.Add cooked pongal to that and mix well in a reduced flame for five minutes.
4.Remove from fire.
Heat ghee and fry cashewnuts and raisins.
Add it to pongal.
Add cardamom powder.
5.Serve hot.

Ven Pongal

Ingredients:
1.Raw rice 1 cup
2.Moong dal 2 tblsp
3.Ghee 2 tblsp
4.Crushed pepper 1 tblsp
5.Cumin seeds 1 tblsp
6.Water 5 cups
7.Broken cashewnuts few
8.Ginger 1 tblsp (chopped)
9.Curry leaves few
10.salt as required

Method:
1.Fry rice and moongdal separately in a Kadai for few minutes.
2.Pour five cups of water.
Pressurecook for fifteen minutes (allow five whistles)
3.After removing the lid add salt,ghee,and ginger.
4.Fry cashewnuts, pepper and cumin seeds in ghee.
Pour over pongal and mix well.