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.