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.