Idli/Dosa Batter

Ingredients

Boiled Rice (Idli rice) : 4 cups
Urad dal : 1 cup
Methi seeds : 1 tsp
Ice cubes : 4-5
Salt to taste

Method

1. Soak urad dal and methi seeds together and refrigerate.
2. Soak rice separately and keep aside for 3-4 hours.
3. Grind urad dal, methi seeds and ice cubes to a very smooth paste along with 3/4 cup water. If using a grinder, allow to grind well for atleast 25-30 minutes for best results. Once done, transfer to a vessel.
   
4. Now grind the rice well using 2 cups of water.
5. Once done, transfer to the same vessel. Add salt and mix well.
6. Keep overnight in a warm place and allow to ferment.
7. Once the batter rises, mix well and store in refrigerator.
   

Corn Paniyaram

Ingredients

Fresh sweet corn : 1 cup
Boiled Rice (Idli Rice) : 2 cups
Red chillies : 8 - 10 nos.
Onion : 1, chopped fine
Curry leaves : a few, chopped fine
Cashew : a few, broken into tiny bits
Ginger : 1" piece, chopped fine
Salt to taste
Oil as required

Method

1. Soak corn, rice and red chillies together in water for about 3 hours and grind to a thick batter.
2. Add the rest of the ingredients and mix well.
3. Add a few corn pellets and mix well.
4. In a 'paniyaram' griddle, heat some oil (if its a non stick griddle then 2-3 drops shd be enough) and pour the batter into the holes. Allow to cook on low heat till golden brown. Then flip it over and let the other side also cook well. If necessary you can add a few more drops of oil.
   
5. Serve hot with chutney or ketchup.

Maalaadu

Makes a quick, easy and delicious sweet for all occasions. I learnt this from my mother-in-law and she's an expert at making this yummy dessert.

Ingredients

Roasted Bengal Gram / Dalia / Pottu kadalai : 2 cups
Sugar : 4 cups
Cardamom : 6-7 nos.
Cashews : 1/3 cup
Ghee : 1/4 cup

Method

1. Powder together roasted bengal gram, sugar and cardamom by blending in a mixie.
2. Heat 2 tsp ghee in a pan and roast the cashews till golden brown. Break them into tiny bits and add to the above mixture and mix well with your hand.
3. Heat ghee in a pan and add a little to the powder to check the heat. If the ghee froths up immediately, then the temperature is perfect. If it doesn't then heat for some more time. You can add a little at a time or all the ghee at the same time to the powder.
4. Shape into balls of desired size making sure that the cashew bits are there in all the sweet balls.
   

Bread Upma

Ingredients

Bread : 6 slices
Onion : 1/2, finely chopped
Tomato : 1 ripe, finely chopped
Garlic : 4 flakes, chopped
Green chillies : 5, finely chopped
Curry leaves : 4-5
Turmeric powder : 1/4 tsp
Chilli powder : 1/2 tsp
Asafoetida : 1/4 tsp
Mustard seeds : 1/4 tsp
Cilantro : 2 tbsp
Oil : 3 tbsp
Salt to taste

Method

1. Heat oil in a pan and splutter mustard seeds. Add curry leaves, turmeric powder, asafoetida, chopped green chillies, garlic and onions and saute till golden brown.
2. Add chopped tomato, chilli powder and salt and saute well till tomato is pulpy and cooked. (You can even add vegetables like cauliflower, potato, grated carrot and peas). Add chopped cilantro.
   
3. Chop the bread into small bits and grind to a powder and add to the above mixture.
4. Mix well. Add a little more oil if necessary and mix very well. Turn off heat.
5. Serve hot. Makes a great snack and a quick breakfast too.

Curd Vermicelli (Thayir Semiya)

Ingredients

Vermicelli : 1 cup
Curd : 2 cups
Milk : 1 cup
Butter : 1 tbsp
Oil : 2 tbsp
Mustard seeds : 1/4 tsp
Green chillies : 4, finely chopped
Carrot : 1/4 cup, grated
Ginger : 1" piece, grated
Cilantro : 2 tbsp, finely chopped
Curry leaves : 5, finely chopped
Asafoetida : 1/4 tsp
Cashews : 10, broken into medium bits
Salt to taste

You can even add fruits like pomegranate and grapes if you like the sweet-spicy taste.

Method

1. Heat 1 tbsp oil in a pan and roast vermicelli till slightly brown. Keep aside.
   
2. Heat 1 tbsp oil in a pan and splutter mustard seeds.
   
3. Add curry leaves, asafoetida, cashews, grated ginger and carrot and saute till raw smell of carrot goes.
4. Add roasted vermicelli and mix well. Add milk, 1.5 cups water, butter and salt to taste and stir. Allow to boil till the vermicelli is cooked and has absorbed most of the liquid. Keep stirring frequently to avoid the vermicelli getting burnt at the bottom.
5. Let the mixture become luke warm (don't let it cool too much as the vermicelli will get stuck to each other and it will be difficult to mix) and add the curd and chopped cilantro and mix well. If you are adding fruits, do so at this point.
   
6. Serve with any pickle. This goes really well with Udupi brand Red Chilli Pickle.
   

Green Peas Masala

Ingredients

Dry green peas : 1 cup, soaked in water for a few hours
Onion : 1 big, finely chopped
Tomato : 1 big, finely chopped
Ginger : 1" piece
Garlic : 4 flakes
Green chillies : 2 small
Coconut milk : 1 cup
Red chilli powder : 1 tsp
Turmeric powder : 1/4 tsp
Cumin powder : 2 tsp
Garam masala powder : 1 tsp
Sambar powder : 1 tsp
Coriander leaves : 2 tbsp
Curry leaves : 1 sprig
Fennel seeds (Saunf) : 1 tsp
Oil : 2 tbsp
Butter : 1 tbsp
Salt to taste

Method

1. Heat oil in the base of a pressure cooker and add fennel seeds. Add finely chopped onions and saute till slightly brown. Add tomatoes, finely chopped ginger, garlic and green chillies and saute well.
2. Add cumin powder, garam masala powder, sambar powder, turmeric powder and chilli powder and saute for a few minutes. Toss in the curry leaves.
3. Add soaked peas and salt mix well and put the butter on top.
4. Pressure cook on medium-high heat for 4 whistles.
5. Allow pressure to settle and add coconut milk and let it boil for about 5 min on medium heat.
6. Garnish with coriander leaves. Serve hot with chapathi or puri.

Corn Fritters

Ingredients

Corn kernels : 1/2 cup

Green chillies : 10

Cumin seeds : 1 ts

Cilantro : 5 stalks

Ginger : 1" piece

Garlic : 4 flakes

Roasted Bengal Gram (Pottu kadalai) : a handful

Garam masala : 1/4 tsp

Ajinomoto : 1/2 tsp

Maida : 1/4 cup

Rice Flour : 2 tbsp

Corn Flour : 2 tbsp

Salt to taste

Oil to deepfry

Method

1. Grind green chillies, cumin seeds, cilantro, ginger, garlic, roasted bengal gram and garam masala to a fine paste using as little water as possible.
2. Add corn kernels, salt, maida, rice flour, cornflour and ajinomoto and mix very well.
3. Heat oil in a pan and drop dumplings of the mixture into it. Keep heat on medium high and fry until golden brown.
4. Serve hot with tomato ketchup and chilli sauce.

Onion Vatha Kozhambu

Ingredients

Onion : 1 medium, finely chopped
Tomato : 1 small, finely chopped
Tamarind : 1 gooseberry size
Sambar powder : 2 tsp
Garlic flakes : 4
Gingelly oil : 2 tbsp
Mustard seeds : 1/4 tsp
Fenugreek seeds (Vendhayam) : 1/4 tsp
Jaggery : 1 tsp (can be substituted with sugar)
Salt to taste
Coriander leaves and curry leaves : 1 tsp, finely chopped

Method

1. Heat oil in a pan and splutter mustard seeds and fenugreek seeds.
2. Add chopped onions, garlic and tomatoes and saute till onions become pink in colour and tomatoes are cooked.
3. Add tamarind extract, sambar powder, salt and 3 cups water and allow to boil for 15-20 min or till the kozhambu becomes thick. At this point add jaggery and let it boil again.
4. Garnish with coriander leaves and curry leaves.
5. Serve hot with rice and potato fry.

Vermicelli Upma

Ingredients

Vermicelli (Semiya) : 2 cups

Oil : 2 tbsp

Mustard seeds : 1/4 tsp

Urad dal : 1/2 tsp

Red chillies : 4

Asafoetida : 1/4 tsp

Curry leaves : 4

Salt to taste

Method

1. Heat oil in a pan and splutter mustard seeds and urad dal and add red chillies, asafoetida and curry leaves.
2. Add vermicelli and saute well till golden brown. This is very important.
3. Add 4 cups water and salt and mix well.
4. Cook till all the water is absorbed and allow to stand for 5 min.
5. Serve with chutney or pickle.

Broccoli Poriyal

Ingredients

Broccoli : 3 flowers

Grated coconut : 1/3 cup

Oil : 2 tsp

Mustard seeds : 1/4 tsp

Urad dal : 1/2 tsp

Red chillies : 4

Asafoetida : a pinch

Turmeric powder : 1/4 tsp

Salt to taste

Method

1. Cut broccoli into tiny florets.
2. Heat oil in a pan and splutter mustard seeds and urad dal and add turmeric powder and asafoetida. Break red chillies into half and add to the oil.
3. Add the broccoli florets and toss a couple of time.
4. Add 2 cups water and salt and cover with a lid and cook till all the water is absorbed.
5. Remove lid and cook till there's absolutely no water.
6. Turn off heat and add grated coconut and mix well.

Khaara Paratha

Ingredients

For the dough

Wheat flour : 2 cups
Salt to taste
Water : approx 1.25 cups

Make a smooth dough as you do for chapathi, make small balls and keep aside.

For the khaara paste

Chilli powder : 2 tsp
Jeera powder : 1 tsp
Salt to taste (make sure you add just enough for the paste as the dough also has salt)
Oil : 4 tsp

Mix all the ingredients to make a loose paste.

Method

1. Take one portion of the dough and knead into a small chapathi.
2. Spread some paste on the chapathi.
3. Fold by bringing the edges to the center and roll out into a chapathi again. You can use flour to dust the dough just like you would for a regular chapathi.
4. Use oil or ghee to grease the chapathi on the tawa and cook till slightly brown.
5. Serve with butter or raita. Mmmm....yummy!!!!

Lemon Rasam

Ingredients

Tomato : 1, finely chopped
Rasam powder : 3/4 tsp
Ginger : 1" piece
Garlic : 3 flakes
Toor dal : 2 tbsp
Green chillies : 2 small, slit lengthwise
Lime : 1/2 (of the big yellow lemon. If using key lime, u can use 1)
Ghee : 1 tsp
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Curry leaves : 4
Cilantro : 2 tsp
Salt to taste

Method

1. Pressure cook toor dal and garlic together and mash well.
2. Heat ghee in a pan and splutter mustard seeds and cumin seeds. Add this to the mashed dal and keep aside.
3. In a deep dish, add chopped tomatoes, rasam powder, crushed ginger, green chillies, salt and 1/2 cup water and boil till tomatoes are cooked.
4. Add the cooked dal mixture and bring to a boil
5. Turn off heat, squeeze lime, add chopped coriander and curry leaves and give it a good mix.

Okra Raita

Ingredients

Okra : 1/2 cup, cut thin (not very thin)
Yogurt : 1 cup
Oil : to fry okra
Mustard seeds : 1/4 tsp
Urad dal : 1/4 tsp
Salt to taste

Method

1. Heat oil in a pan and fry okra. U can either deep fry or shallow fry.
2. In another pan, heat 1 tsp oil and splutter mustard seeds and urad dal.
3. Mix fried okra, yogurt, salt, spluttered mustard seeds and urad dal and mix well.
4. Serve with any rice or even with parathas.

Long beans (Karamani) Poriyal

Ingredients

Karamani : 1/4 kg, chopped very fine

Grated coconut : 1 handful

Red chillies : 4

Mustard seeds : 1/4 tsp

Urad dal : 1/4 tsp

Asafoetida (Hing/Perungayam) : a pinch

Turmeric powder : 1/4 tsp

Coconut oil : 2 tsp

Vegetable oil : 1 tsp

Salt to taste

Method

1. Heat 1 tsp vegetable oil in a pan and splutter mustard seeds, urad dal and red chillies.
2. Add turmeric powder and asafoetida and stir once.
3. Add karamani and toss a couple of times, add salt and water just enough to cover and beans and cook under cover till all the water is absorbed.
4. Stir well and add coconut oil and grated coconut and mix well. Done!

Note : If you do not like the taste of coconut oil u can avoid it.

Tomato Rasam

Ingredients

Tomato : 1, finely chopped
Toor dal : 2 tbsp
Tamarind : 1 small gooseberry size
Asafoetida (Hing/Perungayam) : 1 tsp
Rasam powder : 1 tsp
Coriander seeds-Cumin seeds Powder (Dhania-Jeera powder) : 1 tsp
Cilantro : 1 tbsp, finely chopped
Curry leaves : 4, finely chopped
Ghee : 1 tsp
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Salt to taste

Method

1. Pressure cook toor dal till well mashed and keep aside.
2. In a vessel, extract the juice of tamarind. Add chopped tomato, 1/2 tsp asafoetida, dhania-jeera powder, salt and rasam powder and let it boil well.
3. Once the tomatoes are cooked, add the mashed toor dal and 2 cups water and bring to a boil and turn off heat.
4. Meanwhile, heat ghee in a small pan and splutter mustard seeds, cumin seeds, 1/2 tsp asafoetida and curry leaves and pour in the rasam.
5. Garnish with coriander leaves.

Navratna Salad

Ingredients

Pomogranate : 1/4 cup
Carrot : 1/2, chopped fine
Cucumber : 1/2, chopped fine
Sweet corn : 1/4 cup, boiled
Apple : 1/2, chopped fine
Red Radish : 2, chopped fine
Tomato : 1, chopped fine
Orange : 7 segments, chopped fine
Paneer : 1/4 cup, cut into tiny cubes
Ginger : 1/2", grated
Chopped almonds : 2 tbsp
Lime : 1
Green chilli : 1 tbsp, chopped fine
Coriander leaves : 3 tbsp, chopped fine
Salt to taste

Method

1. In a large bowl, combine all ingredients together and toss well.
2. Makes a dish by itself.

Tomato Raita

Ingredients

Tomato : 2, cut into small pieces
Grated Coconut : 1/3 cup
Green chillies : 4, slit lengthwise
Mustard seeds : 1/4 tsp
Yogurt : 1/4 cup
Oil : 2 tsp
Salt to taste

Method

1. Take oil in a pan and splutter mustard seeds. Add green chillies and saute for a few seconds.
2. Add chopped tomatoes and saute till it gets mushy and cooked.
3. Turn off heat. Add grated coconut, yogurt and salt and mix well.
4. Serve with pulao or any mixed veggie rice. Goes well with sambar rice too.

Egg plant Fry 2

Ingredients

Indian Eggplant : 10 nos., sliced thin lengthwise
Oil : 1/3 cup
Red chilli powder : 2 tsp
Garam masala : 1/2 tsp
Mustard seeds : 1/4 tsp
Salt to taste

Method

1. Take oil in a pan and splutter mustard seeds.
2. Add eggplant and toss well.
3. Add red chilli powder, garam masala and salt and mix well.
4. Allow to roast well on medium heat. Keep tossing inbetween to let it get roasted thoroughly till slightly crisp.

Eggplant Fry 1

Ingredients

Indian Eggplant : 10 nos., sliced lengthwise
Chana dal (Kadalai Paruppu) : 1 tbsp
Coriander seeds (Dhania) : 2 tsp
Red chillies : 10
Oil : 1/3 cup
Salt to taste

Method

1. Take 2 tsp oil in a pan and saute chana dal, coriander seeds and red chillies till golden brown. Grind to a powder and keep aside.
2. Pour the remaining oil in the pan and saute sliced eggplant very well.
3. When its half way done, add the powder, mix well and let it roast for sometime on medium heat, tossing inbetween, till slightly crisp. Done!

Varuthu Aracha Kozhambu

Ingredients

Butternut Squash : 1/2 small, diced

Raw banana (Vazhaikkai) : 1/4, cut lengthwise

Carrot : 1, cut lengthwise

Potato : 1, cut lengthwise

Brinjal : 1, diced

Coconut : 1/4 cup

Sesame seeds (Ellu) : 2 tsp

Toor dal : 2 tsp

Red chillies : 7-8

Fenugreek seeds (Vendhyam) : 1/4 tsp

Asafoetida : 1/4 tsp

Turmeric powder : 1/4 tsp

Tamarind : 1 gooseberry size

Coconut oil : 3 tsp

Vegetable oil : 2 tsp

Curry leaves : 5-6

Jaggery : 1 small gooseberry size

Mustard seeds : 1/4 tsp

Salt to taste

Method

1. In a pan, dry roast sesame seeds till it crackles and keep aside. Take 2 tsp vegetable oil in the same pan and roast toor dal, fenugreek seeds and red chillies till golden brown. Turn off heat and add coconut and saute for a minute. Grind this to a paste with a little water. Add the roasted sesame seeds and grind well again.
2. Meanwhile, boil all vegetables together with salt, tamarind extract and turmeric powder.
3. Add the ground mixture and mix well and bring to a boil.
4. Add jaggery and boil again.
5. In a pan, heat coconut oil and splutter mustard seeds and curry leaves. Add to the kozhambu.
6. Serve hot with rice, dosa or chapathi. Tastes good with toast too!

Pearl Onion Chutney

Ingredients

Pearl Onions (Chinna Vengayam) : 1/2 kg
Fresh grated coconut : 1/2 cup
Tamarind : 1 gooseberry size
Red chillies : 7-8
Asafoetida (Hing/Peringayam) : 1/2 tsp
Jaggery : 1/4 tsp
Oil : 2 tbsp
Salt to taste

Method

1. Take oil in a pan and saute onions and coconut separately till golden brown.
2. Allow to cool a little, add all other ingredients and grind to a fine paste by adding as little water as possible to get a thick thovayal.
3. This yummy dish can be served with idli, dosa or chapathi.

Kara Boondi Raita

Ingredients

Kara Boondi : 1 cup
Yogurt : 1 cup
Chaat masala : 1/4 tsp
Salt : 1/2 tsp

Method

1. Bring 2 cups of water to a boil and add the boondi and strain immediately. This removes the excess oil from the boondi.
2. Add yogurt, chaat masala and salt and mix well.
3. Serve with any pulao just like any other raita.

Garlic Pickle

Ingredients

Garlic : 2 pounds, peeled
Chilli powder : 7 tbsp
Gingelly oil : 1/4 cup
Lime : 1
Mustard seeds : 1 tsp
Salt to taste

Method

1. Steam garlic flakes on idli plates for 10-15 minutes. You should be able to smash the garlic but at the same time it should not be too mushy. That's the consistency you should look for.
2. Smash each garlic flake with your fingers and keep aside.
3. Take oil in a pan, splutter mustard seeds and add the smashed garlic and saute well.
4. Add salt and chilli powder and give it a good mix.
5. Keep stirring once in a while to avoid burning at the bottom.
6. Once the garlic starts oozing out oil, turn off the heat.
7. Add juice of 1 lime and mix very well.
8. Once cool, transfer to a container. This can be stored upto 15 days.
9. Serve with dosa, chapathi or hot rice & ghee.

Mushroom Biriyani

Ingredients

Basmati Rice : 2 cups
Mushroom : 1lb
Tomato : 2
Onion : 1
Cilantro : 1 small bunch (take 1/2 and grind to a paste)
Mint leaves : 1 small bunch, finely chopped
Green chillies : 2
Oil : 5 tsp
Bay leaves : 2
Chilli powder : 1 tsp
Turmeric powder : a pinch
Lemon juice : 1 tsp
Salt to taste

To be ground to a paste

Cloves : 2
Cinnamon : 2" stick
Ginger : 1" piece
Garlic : 5 flakes
Onion : 2 tbsp
Garam masala : 1 tsp

Method

1. Wash rice and soak for 20 min.
2. Take 5 tsp oil in a pan and add turmeric powder, green chillies, bay leaf, onion and saute till onion gets brown.
3. Add masala paste, cilantro paste and chopped mint leaves and saute for 2 min.
4. Add rice and toss for a minute and transfer to a pressure cooker or rice cooker.
5. Add 4 cups water and salt and pressure cook for 2 whistles.
6. Stir in the lemon juice very slowly.
7. Serve with any raita of your choice.

Paruppu Usili

You can make this recipe using green beans (see pic), cluster beans (kothavarakkai) or banana flower (vazhaipoo). If making with banana flower, add a little jaggery also to the recipe in the end to ward off the bitter taste.

Ingredients

Beans : 1/4 kg
Toor Dal : 1/2 cup
Chana Dal : 1/4 cup
Asafoetida : 1/4 tsp
Red chillies : 8
Mustard seeds : 1/4 tsp
Salt to taste
Oil as required
Coconut oil : 2 tsp

Method

1. Soak chana dal and toor dal together for 1 hr. Drain the water, add red chillies, asafoetida and some salt and grind to a smooth paste by adding as little water as possible.
2. Steam this mixture on idli plates and break them so that there are no lumps. This is the usili. Keep aside
3. Chop beans fine and boil with a little salt and water just enough for the beans to absorb and cook well under cover.
4. Take coconut oil in a pan and splutter mustard seeds. Add the usili and saute on medium flame for 10 min, tossing regularly to avoid burning.
5. Add the boiled beans and mix well.
6. Serve with mor kozhambu or thakkali kai pitla.

Butternut Squash / Yellow Pumpkin Chutney

Ingredients

Butternut squash / Yellow Pumpkin : 1 bowl (cut into cubes, skin peeled)
Urad Dal : 1/2 cup
Chana dal : 1/4 cup
Red chillies : 6
Tamarind : 1 small gooseberry size
Asafoetida : 1/4 tsp
Oil to saute
Salt to taste

Method

1. Take oil in a pan and saute red chillies, chana dal and urad dal till slightly brown.
2. Add tamarind and toss for a few seconds.
3. Add pumpkin pieces and saute for 5 min till it changes colour and becomes slightly soft.
4. Allow to cool and grind to a paste with asafoetida and salt by adding as little water as possible.
5. Serve with dosa, idli, adai or as an accompaniment for curd rice.

Coconut chutney

Ingredients

Fresh grated coconut : 1 cup
Roasted chana dal (Pottu kadalai) : 1/4 cup
Green chillies : 5
Asafoetida (Hing/Perungayam) : 1/4 tsp
Onion : 1 small, chopped fine
Mustard seeds : 1/4 tsp
Curry leaves : 4-5
Salt to taste
Oil as required

Method

1. Grind coconut, pottu kadalai, green chillies asafoetida and salt well by adding a little water.
2. Take oil in a pan and splutter mustard seeds and curry leaves. Add chopped onions and saute well. Add to the above and mix well.
3. Serve with dosa or idli.

Mushroom Kurma

Ingredients

Mushroom : 1 lb
Onion : 1 big, chopped very fine
Tomato : 1, chopped fine
Curry leaves : 10
Salt to taste
Oil or ghee to shallow fry mushroom

To be ground to a paste (Paste 1)

Poppy seeds (Khus Khus) : 1 tsp soaked in a little milk
Cashew : 5
Roasted Chana Dal (Pottu kadalai) : 1 handful

To be ground to a paste (Paste 2)

Pepper corns : 1 tsp
Green chillies : 2
Cumin seeds (Jeera) : 1 tsp
Fennel seeds (Saunf) : 1 tsp
Turmeric powder : 1/4 tsp
Chilli powder : 1 tsp
Coconut : 1/4 cup
Ginger : 1" piece
Garlic : 3 flakes

Method

1. Cut mushroom into quarters and shallow fry in oil or ghee. Keep aside.
2. Take oil in a pan and splutter mustard seeds and curry leaves
3. Add chopped onion and saute well till slightly brown.
4. Add tomato and paste 1 and saute very well.
5. Add the fried mushrooms and allow to boil for 10 min.
6. Add paste 2 and salt and allow to boil for 10-15 min on medium flame.
7. Serve hot with chapathi, aapam or dosa.

Tomatillo Pitla

Ingredients

Green Tomato (Tomatillo) : 2 nos.
Toor Dal : 1/3 cup
Tamarind : juice extracted from 1 grape size piece
Grated Coconut : 1/2 cup (i always prefer fresh coconut, however u can also use coconut flakes)
Sambar powder : 2 tsp
Coconut oil : 4 tsp
Mustard seeds : 1/4 tsp
Curry leaves : 5-6
Salt to taste

To grind to a paste

Chana Dal (Kadalai paruppu) : 1.5 tsp
Coriander seeds : 1.5 tsp
Red chillies : 4-5

Take 2 tsp vegetable oil in a pan and saute the above ingredients together till the dal turns slightly brown. Turn off the heat and add half of the grated coconut and toss a few times. Grind this to a smooth paste by adding a little water.

Method

1. Pressure cook toor dal well and keep aside.
2. Cut tomatillos into medium cubes. Put this in a deep bottomed pan and add the tamarind extract, sambar powder and salt and bring to a boil till tomatillos are cooked and slightly mushy.
3. Mash the toor dal well and add to the above.
4. Then add the coconut mixture and allow to boil for 5 min.
5. Meanwhile, take coconut oil in a pan, splutter mustard seeds and curry leaves.
6. Add the remaining grated coconut and saute for 1 min and add to the sambar.
7. Serve hot with rice, dosa or chapathi.

Erissery

Ingredients

Raw Banana (Vazhaikkai) : 1
Yam (Senaikizhangu) : 1 bowl
Red Chillies : 10
Pepper corns : 1 tbsp
Fresh Coconut : 1/3 cup + 2 tbsp, grated
Coconut oil : 2 tbsp
Curry leaves : a few
Mustard seeds : 1/2 tsp
Turmeric powder : 1/4 tsp
Salt to taste

Method

1. Pressure cook raw banana and yam for 2 whistles in separate containers.
2. Meanwhile, grind peppercorns and red chillies to a fine paste with a little water. Keep aside.
3. Grind 2 tbsp coconut with a little water and keep aside.
4. Once raw banana and yam are cooked, put both in a vessel (if there is too much water, take out some and keep aside. You can add later if necessary), add turmeric powder, salt and chilli paste and bring to a boil.
5. Now add the ground coconut and boil well.
6. In a separate pan, add coconut oil and mustard seeds. Once they splutter, add curry leaves and 1/3 cup coconut and saute well.
7. Add roasted coconut to the boiling mixture and mix well.
8. Serve hot with rice or as an accompaniment. The consistency should be like thick dosa batter.

Banana Flower Vada

Ingredients

Banana Flower (Vazhaipoo) : 1
Chana Dal (Kadalai Paruppu) : 1 cup, soaked in water for 1 hr
Cinnamon : 1" piece
Clove : 2
Fennel seeds : 1 tsp
Ginger : 2" piece
Garlic : 1
Red chillies : 8
Onion : 1 small
Curry leaves : 4-5
Salt to taste
Oil to deep fry

Method

1. Chop onions and curry leaves very fine and keep aside. Chop banana florets very fine and soak in water (this is to avoid it turning black due to oxidation).
2. Drain the water from the chana dal and keep half a handful aside.
3. Take the rest of the chana dal, cinnamon, clove, fennel seeds, ginger, garlic, salt and red chillies and grind to a paste with very little water.
4. Add the rest of the chana dal, chopped onion, curry leaves and banana florets and mix well with your hand.
5. Heat oil in a pan. Make small flattened rounds of the mixture and deep fry till golden brown. You can even make them bite size. Make sure the oil is hot enough else the vada will turn out soggy and oily. To check if the oil is ready drop a small piece of the batter in it. If it rises immediately, the oil is ready.
6. Serve hot with tomato ketchup or coconut chutney.

Paruppu Payasam

Ingredients

Moong Dal (payatham paruppu) : 1 cup
Coconut Milk : 2 cups
Jaggery : 2 cups
Cashew : 2 tbsp
Ghee : 1 tbsp
Cardamom Powder : 1 tsp

Method

1. Dry roast saute moong dal very well in a kadai till slightly brown. Pressure cook in medium for 3 whistles.
2. Mash the dal and add jaggery and allow to boil till the raw smell goes.
3. Add coconut milk, bring to a boil and turn off heat.
4. In a small pan heat the ghee and roast cashew till golden brown. (If you like you can also roast thinly sliced coconut bits along with cashew). Add to the payasam.
5. Add cardamom powder and give it a good mix. Serve hot.

Coriander (Cilantro) chutney

Ingredients

Coriander leaves (Cilantro) : 1 bunch
Urad dal : 1 tbsp
Red chillies : 5-6
Tamarind : 1 gooseberry size
Oil : 1 tbsp
Salt to taste

Method

1. Wash coriander leaves and chop fine. Keep aside.
2. Heat oil in a pan and add urad dal, red chillies and tamarind and saute well till dal is golden brown.
3. Turn off heat and add chopped coriander leaves and toss a couple of times. Allow the mixture to cool.
4. Once cool, add salt and grind to a thick paste by adding as little water as possible. If you prefer a little loose consistency, add water accordingly.
5. Serve with dosa. Goes well with curd rice too.

Tomato chutney 2

Ingredients

Tomato : 2
Onion : 1 big
Coconut : 1 tbsp
Green chillies : 4
Oil : 1 tbsp
Salt to taste

Method

1. Take oil in a pan and saute onion, tomato, coconut and green chillies.
2. Once cool, add salt and grind to a paste.
3. Serve with idly/dosa or chapathi.

Peanut Chutney

Ingredients

Roasted Peanuts : 1/4 cup
Red Chillies : 5-6
Urad dal : 1 tbsp
Tamarind : 1 gooseberry size
Oil : 1 tbsp
Salt to taste

Method

1. Take oil in a pan and saute urad dal, red chillies and tamarind till golden brown.
2. Once cool, add peanuts and salt to the above mixture and grind to a fine paste by adding as little water as possible.
3. Serve with adai, dosa or idly.

Peas Pulao

Ingredients

Fresh/Frozen Peas : 1 cup
Basmati/Sona Masoori Rice : 1 cup
Onion : 1 big
Fresh Grated Coconut : 3 tbsp
Ginger : 2" piece
Garlic : 4-5 flakes
Green chillies : 6-7
Oil : 2 tbsp
Ghee : 2 tsp
Bay leaf : 1
Cinnamon : 1" piece
Clove : 2
Cardamom : 2

Method

1. Heat oil in a pressure cooker and add whole garam masala.
2. Add chopped onions and saute till slightly brown.
3. Meanwhile, take coconut, ginger, garlic and green chillies and grind to a smooth paste by adding 1/4 cup water.
4. Once onions are slightly brown, add peas and rice and toss for a 1-2 min.
5. Add ground mixture and salt and mix well.
6. Add 1.25 cups water and pressure cook in medium for 2 whistles.
7. Once done, add 2 tsp ghee and mix once gently.
8. Serve hot with raita or kurma.

Chole

Ingredients

Garbanzo beans (Kabuli chana) : 1/2 cup, soaked in water for 6-8 hours
Onion : 1 big
Tomato : 1
Ginger : 1" piece
Garlic : 2 flakes
Sambar powder : 2 tsp
Everest Chole Masala : 1/2 tsp
Tamarind extract : 1 gooseberry size
Butter : 2 tbsp
Oil : 2 tsp
Jaggery or sugar : 1 tsp
Salt to taste
Coriander leaves to garnish

Method

1. Saute onion, ginger and garlic in a little oil and grind to a fine paste.
2. Pressure cook garbanzo beans for 6-7 whistles and keep aside.
3. Take butter in a pan and add the onion paste and saute well till raw smell goes completely.
4. Add chopped tomatoes and saute well.
5. Add sambar powder and saute till the paste starts leaving the edges.
6. Add tamarind extract, salt and boiled garbanzo beans and bring to a boil.
7. Add chole masala and boil well.
8. Add jaggery/sugar, mix well and allow to boil.
9. Garnish with coriander leaves.
10. Serve hot with chapathis.

Vegetable Kurma

I bet this dish will have your mouthwatering guests asking for the recipe!

Ingredients

Carrot : 1/2
Beans : 4
Peas : 1/8 cup
Turnip (Green skin variety) : 1/2
Cauliflower : 4-5 florets
Tomato : 1
Onion : 1 big
Ginger : 1"
Garlic : 2 flakes
Grated Coconut (preferably fresh) : 5 tbsp
Poppy seeds (khus-khus) : 2 tsp
Fennel seeds : 1tsp
Cinnamon : 1/2" piece
Cardamom : 1
Turmeric powder : 1/4 tsp
Chilli powder : 2 tsp
Butter : 1 tbsp
Oil : 1 tbsp
Sour Curd : 2 tbsp
Milk : 1/8 cup
Salt to taste
Coriander leaves to garnish

Method

1. Saute onion, ginger and garlic in a little oil. Grind to a paste and keep aside.
2. Grind coconut and poppy seeds to a smooth paste and keep aside.
3. Chop carrot, beans, turnip and cauliflower into tiny cubes and pressure cook for 1 whistle along with peas.
4. Heat the butter in a pan and add fennel seeds, cardamom and cinnamon. Add onion paste and saute well. Toss in the chopped tomato and saute for a minute.
5. Add turmeric powder, boiled vegetables, salt and chilli powder and bring to a boil.
6. Add coconut paste and bring to a boil.
7. Add milk and curd and bring to a boil.
8. Garnish with chopped coriander leaves.
9. Serve hot with chapathis.

Vegetable Biriyani

Ingredients

Basmati rice or Sona Masoori : 1 cup
Carrot : 1/2
Beans : 6
Peas : 1/4 cup
Onion : 1
Tomato : 1
Ginger : 2" piece
Garlic : 4 flakes
Green chillies : 6-8
Coriander leaves : 4 sprigs
Mint leaves : 5-6 leaves
Fennel seeds : 2 tbsp
Cinnamon : 1" piece
Clove : 1
Coconut : 2 tbsp
Whole garam masala (Cinnamon, Clove, Bay leaf, Saunf) : a piece of each and a few fennel seeds
(Make a very fine paste of the above ingredients in bold)
Ghee : 3 tbsp
Oil : 2 tbsp
Salt to taste

Method

1. Heat oil in a pan and add whole garam masala. Add chopped onions and saute till slightly brown.
2. Add chopped vegetables and saute well till almost cooked.
3. Add ground paste, salt and 1.25 cups water and pressure cook in medium for 1 whistle.
4. When pressure settles, open cooker and add ghee. You can add croutons if you like.
5. Serve hot with raita or kurma.

Bread Channa

This makes a good evening snack. A sure hit!

Ingredients

White Bread : 6 slices
Channa : 1/4 cup, soaked in water for 6-8 hrs
Onion : 1 big
Tomato : 1 medium
Carrot : 1
Sev : 50 g
Tomato ketchup : 2 tsp
Chilli powder : 1 tsp
Coriander leaves : 2 tbsp
Salt to taste
Oil to saute
Ghee : 2 tsp

Method

1. Cut bread into small pieces and keep aside.
2. Pressure cook channa for 5-6 whistles and keep aside.
3. Heat some oil in a pan and add 3/4th of the onion, finely chopped, and saute well.
4. Add finely chopped tomato and saute well.
5. Add grated carrot, chilli powder, salt and tomato ketchup and saute well.
6. Add bread pieces and saute well. Turn off heat.
7. Add sev, remaining chopped onions, coriander leaves and ghee. Mix well and serve.

Methi Paratha

Ingredients

Fenugreek (Methi) leaves : 1 bunch
Wheat flour : 2 cups
Ginger : 2" piece
Garlic : 2 small flakes
Tomato : 1 small
Chilli powder : 1 tsp
Turmeric powder : a pinch
Oil : 2 tbsp
Salt to taste

Method

1. Wash fenugreek leaves well and chop fine.
2. Grind ginger, garlic, tomato, chilli powder turmeric powder and salt to a smooth paste.
3. Take wheat flour in a deep bowl. Add finely chopped fenugreek leaves, the ground mixture and oil and mix well to form a smooth dough by adding enough water.
4. Roll into chapathis. Serve hot with any dal. Goes well with masoor dal.

Masoor Dal

Ingredients

Masoor Dal (with husk) : 2 cups
Onion : 2 medium
Tomato : 2 small
Ginger : 2" piece
Garlic : 4 flakes
Turmeric powder : 1/4 tsp
Sambar powder : 2 tsp
Garam masala : 1/2 tsp
Coriander leaves : 1/4 bunch
Salt to taste
Oil as required

Method

1. Grind onion, ginger and garlic - all raw - to a smooth paste.
2. Take 2tbsp oil in a pressure cooker and add chopped tomatoes and the ground masala and saute well till the raw smell goes.
3. Add sambar powder and garam masala and saute well.
4. Toss in the uncooked masoor dal and add 2 cups of water.
5. Give it a good mix and close the lid and put the weight.
6. Pressure cook in medium for 3 whistles.
7. When the pressure settles, open the cooker, add salt and let it boil till u get a thick consistency. It has to get really thick. Add a blob of butter (optional) and chopped coriander leaves.
8. Serve hot with rotis or parathas.

Mixed Veggie Delight

Ingredients

Yellow Moong Dal : 1/4 cup
Onion : 1
Potato : 2
Capsicum : 1 small
Carrot : 1 big
Aval (Beaten rice/poha) : 1 handful [If aval is not available use oats instead]
Sago (Jevvarisi/Sabudana) : 1 handful
Tomato : 1 small
Lime : 1
Chilli powder : 2 tsp
Cashew bits : a few
Coriander leaves : 2 tsp, chopped
Salt to taste
Oil

Method

1. Soak aval, sago and moong dal separately in water for half an hour.
2. Take oil in a pan and splutter mustard seeds. Add turmeric powder and chopped onions and saute well.
3. Add chopped tomato and capsicum and saute well.
4. Add chilli powder and cashew and mix well.
5. Add grated carrot and mashed potato and saute for a minute.
6. Add soaked aval, sago, moong dal and salt and mix well.
7. Add juice of 1 lime and chopped coriander leaves and mix well.
8. Serve with chapathis or use as a spread on toasted bread.

Quick Banana Halwa

Ingredients

Overripe Banana : 1
Jaggery : 1/4 cup
Maida : 2 tsp
Cardamom powder : 1 tsp
Ghee : 1tsp

Method

1. Heat ghee and saute maida in it till it mixes well with the ghee.
2. In a blender, mix banana, cardamom powder and jaggery.
3. Add to the maida and mix well.
4. Put this mixture in a microwavable bowl and microwave for 2 min.

Baby Potato Fry

Ingredients

Baby Potato : 1/2 kg
Puffed Gram (Pottu kadalai) : 4 tbsp

Fennel seeds (Saunf/Sombu) : 1 tsp
Garlic : 3-4 flakes
Chilli powder : to taste
Salt : to taste
Oil to deep fry

Method

1. Pressure cook potatoes for 1 whistle. Peel skin, deep fry till golden brown and keep aside.
2. Take pottu kadalai, garlic, fennel seeds, salt and chilli powder and dry grind to a smooth powder.
3. Take some oil in a pan and add the fried potatoes and the powder. Mix well till all the potatoes are evenly coated with the powder.
4. Toss a few times and serve hot with rice or rotis.

Note : This can also be made with regular potatoes. You can either dice them or chop them fine like I did in the picture. When I chop the potatoes fine, I do not deep fry them. I just let them roast on medium heat. This way it consumes lesser oil and is also done faster.

Chinna Vengaya Sambar

Ingredients

Small Onions : 20 nos
Toor dal : 1/4 cup
Tamarind : 1 small lime size
Sambar powder : 3/4 tsp
Chana Dal : 1 tbsp
Coriander seeds : 1 tbsp
Dry red chillies : 9 nos
Fenugreek seeds (Methi) : 1 tsp
Grated coconut : 1/4 cup
Mustard seeds : 1 tsp
Oil and ghee
Salt to taste
Coriander and curry leaves : 1 tbsp, chopped fine

Method

1. Soak tamarind in hot water for about half an hour and extract the juice.
2. Pressure cook toor dal and keep aside.
3. Saute onions in a little ghee till transluscent. Add tamarind extract, sambar powder and salt and bring to a boil.
4. Mash the toor dal well and add to the boiling sambar.
5. Meanwhile, take 1 tsp oil in a kadai and add chana dal, coriander seeds, red chillies and fenugreek seeds and saute till golden brown. Turn off heat and add grated coconut and toss. Allow to cool a little and grind to a smooth paste by adding some water.
6. Add this mixture to the sambar and allow to boil. If the sambar is too thick, dilute by adding some water. Check for salt.
7. Add spluttered mustard seeds and 1 tsp ghee.
8. Garnish with chopped coriander and curry leaves. Serve hot with rice.

Vazhaikkai Podimas

Ingredients

Raw Banana (Vazhaikkai) : 2 nos
Ginger : 1" piece
Grated Coconut : 1/4 cup
Curry leaves : a few
Green chillies : 4-5 nos, slit lengthwise
Mustard seeds : 1tsp
Urad dal : 2 tsp
Asafoetida : 1/2 tsp
Oil : 2 tbsp
Juice of 1/2 a big lime
Salt to taste

Method

1. Cut raw banana into 2 to 3 pieces and boil in water till skin turns black. Then take off skin with hand.
2. Grate the raw banana and ginger and keep aside.
3. Heat oil in a pan and add mustard seeds. Once they splutter add urad dal and saute till golden brown. Then add curry leaves, slit green chillies and asafoetida. Saute for a few seconds.
4. Now add the grated raw banana and ginger. Add salt. Mix well.
5. Add grated coconut and mix well.
6. Turn off heat and add lime juice. Mix well.

Green Chutney Sandwich

Ingredients

Bread : 8 slices
Salted Butter : 100 g
Mint leaves : 1 cup
Coriander leaves : 1 cup
Grated Coconut : 1/4 cup
Green chillies : 3-4
Sugar : 1 tsp
Salt to taste

Method

1. Take mint leaves, coriander leaves, grated coconut, green chillies, sugar and salt and grind to a smooth paste.
2. Toast the bread slices with a little butter.
3. Take two slices of bread and apply butter on one slice and the ground paste on the other.
4. Put the buttered slice on top of the chutney slice and make into a sandwich. Cut diagonally to form triangles and serve.
5. Repeat with other slices.

Lime Rice

Ingredients

Rice : 1 cup (cooked and cooled)
Lime : 1 small
Carrot : 1/4 cup, grated
Capsicum : 1/4 cup, finely chopped
Fresh peas : a handful
Chana dal : 1 tsp
Urad dal : 1 tsp
Mustard seeds : 1/2 tsp
Green chillies : 4 small, slit lengthwise
Red chilli powder : 1/4 tsp
Curry leaves : a few
Asafoetida : a pinch
Oil
Salt to taste

Method

1. Take oil in a kadai and splutter mustard seeds, urad dal and chana dal. Saute till light brown. Add green chillies and curry leaves.
2. Add grated carrot, capsicum and green peas. Add chilli powder, asafoetida and salt.
3. Add cooled rice and lime juice. Mix well.
4. Garnish with coriander leaves.

Tomato Rice

Ingredients

Ripe Tomatoes : 2 big (finely chopped)
Onion : 1 medium, chopped lengthwise
Fresh Peas : 1/2 cup, boiled
Cinnamon : 1" piece
Chana dal (Kadalai paruppu): 2 tsp
Coriander seeds (Dhania) : 2 tsp
Red Chillies : 4
Turmeric powder: 1/4 tsp
Juice of 1 medium lime
Gingelly oil
Salt to taste

Ingredients

1. Cook rice and allow to cool.
2. Take 2 tsp oil in a pan and add chana dal, coriander seeds, red chillies and cinnamon and saute till slightly brown. Allow to cool and grind to a fine powder.
3. Take oil in a pan and saute onions till slightly brown.
4. Add tomatoes and cook till mashed up and blended well with the onions.
5. Add ground powder and salt and mix well. Add peas.
6. When oil starts oozing out of the mixture, turn off flame. Add lime juice.
7. Mix well with the cooled rice. Garnish with coriander leaves.

Tip: To cook fresh peas, put in a cup and mix a little salt just enough for the peas and pressure cook while cooking rice. Do not add any water to the peas. This way they will retain their shape and won't get mashed up.

Vegetable Pulao

Ingredients

Basmati Rice : 2 cups
Mixed veg : 1 cup (peas, potato, carrot, beans, cauliflower)
Bay leaf : 1
Cinnamon : 1" piece
Green chillies : 4-5
Onion : 1 (chopped lengthwise)
Ginger-garlic paste : 1 tsp
Mint leaves : 10
Coconut milk : 1 cup (optional)
Salt to taste
Oil

Method

1. Take some oil in a pressure cooker and drop bay leaf and cinnamon and saute for a few seconds.
2. Add onions and saute till golden brown.
3. Add ginger-garlic paste and saute till raw smell goes.
4. Add vegetables and green chillies and saute for a few minutes.
5. Add rice and salt and toss for a few seconds.
6. Add 1 cup coconut milk and 1 cup water. (If not using coconut milk add water)
7. Add pudina and mix once. Pressure cook for 3 whistles.
8. Serve with raita.