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.