Recipe of kanchipuram idlis Ingredient Name cumin seeds curd Fenugreek Ghee ground pepper hing oil Rice

Salt Urid dal Unit tbsp. 0 tbsp. tbsp. tbsp. tbsp. tbsp. big 0 Quantity 2 big as reqd 1 big 2 big 1 1/4 3 big 1cup as reqd big 3/4 cup

Directions | How to make Kanchipuram Idlis Pre-process : Soak rice for 20 minutes and dry it well. Once it is totally dry, dry grind the rice as fine crystals. Soak the urid dal and the fenugreek together for 30 mintues(mix the fenugreek well with urid dal while soaking) Batter Preparation : Grind half of the fenugreek-urid dal mixture NICELY (add water while grinding just like you do for normal idlis). Grind the other half of the fenugreek-urid dal mixture COARSELY (add water and grind). Mix the rice and fenugreek-urid dal mixture in a vessel and mix well. Add curd to this and mix well (add as much as curd is required to make this mixture a dropping-consistency mixture). Add 1/4 spoon hing . Add as much as salt required and mix well. Close this and leave it for the night. In the morning take a kadai and add 6 spoons oil and 3 spoons ghee and boil it. Pour this oil-ghee mixture in the batter. Add cumin seeds as much required so that you get a couple of seeds in every piece. Add grounded pepper (make sure it has the flavor of pepper.So add pepper accordingly). Mix the batter well and leave it for 15 minutes before you make idlis with this. Cook like normal idlis. Recipe of Coconut Rice Ingredient Name Unit Quantity

boiled rice

cup

cahsewnuts channa dal chopped ginger coconut oil cumin tbsp. tsp

cup tbsp.

1 1 number 2 1 5 2 1 6

curyy leaves leaf grated coconut cup green chillies number hing optional

mustard seeds tsp red chilli salt sugar urad dal piece to taste tbsp. tbsp.

1 3 1 1 1

Directions | How to make Coconut Rice cook rice seperately make sure it is fulffy Heat ghee in a pan.Add cumin,mustard ,red chilli whole and saute till the aroma is released. Now add the channnadal,urad dal ,gr chillies,ginger curry leaves cashew nuts, and saute till soft.Then add the coconut grated and sugar.Gently stirThen add the rice and fry for 2-3 minutes .chech seasoning .Stir well and adjust ..Serve hot. Recipe of Veg Pulao Ingredient Name Basmati Rice Unit cup Quantity 2

Beans

cup

carrot

cup

1/2

Cashewnut optional

number

10

Cilantro/Coriander leaves

bunch

1/4

curd

tsp

Fresh ginger

piece

1/4

Garam Masala (Cloves, Cinnamon, Bay leaves, Elaichi)

to taste

Garlic paste

tsp

Green Chillies

number

Green Peas

cup

1/2

Mint

bunch

1/2

oil

ml

20

Onion

number

potato

number

Salt to taste

Directions | How to make Veg Pulao

Saute the garam masala in ghee for about 3 minutes & let it cool. Grind ingredients as shown and cook put the rice soaked for 20 min in rice cooker. In a heavy bottomed pan, add ghee & saute the onion for few minutes. Add the vegetables one by one & salt & allow them to cook until they are soft adding little amount of water . When the vegetables are cooked ,add the herbs & stir fry till the raw smell leaves. Add the masala & the vegetables to the rice and mix. swich on the rice cooker and write a love letter ,in the mean time pulao is ready Garnish with roasted cahewnuts & mint leaves. Recipe of potato masala Ingredient Name Unit Quantity

cashewnuts

tbsp

channa dal

tsp

chopped ginger

slice

chopped gr chilli

number

coriander leaves

bunch

cumin

pinch

curry leaves

springs

lime juice

tbsp

mustard

pinch

oil

tbsp

onion

small

potato

number

red chilli whole

number

salt

to taste

turmeric

pinch

urad dal

tsp

Directions | How to make Potato Masala

Boil diced potatoes,till they are cooked soft. Heat oil, add red chilli add mustard, when it splutters, add channa dal ,urad dal cashew ,chopped ginger and fry till reddish in color. Add the onions and green chillies ,curry leaves and fry till onions are cooked. Add turmeric, and fry for 1/2 a min. Pour over the potatoes, add the salt, and lemon juice, and coriander leaves. if needed add some water

Recipe of Tomato thokku Ingredient Name Unit Quantity

Asafoetida/ Hing

pinch

Two

Chilli powder - one teaspoon- two teaspoons

tsp

1-2

Curry leaves

bunch

A few leaves

Fenugreek/ methi powder-roasted methi seeds pinch ground coarsely four

jaggery

small

One small peice

mustard seeds

tsp

One

Salt - as per your taste

tsp

2-3

Seseme oil

ml

100- 200

Tamarind-One small lemon sized

piece

one small lime sized

Tomato-Ripe red tomatoes

dozens

2Kg

Turmeric powder

tsp

1/3

Directions | How to make Tomato Thokku

Step 1:- Boil enough water and add tomatoes in it. Boil the whole tomatoes till the skin of the tomatoes cracks or peels off. Step 2:- Remove from the boiling water and keep the tomatoes aside to cool for some time and then grind the tomatoes in a blender/ mixer. Step 3:- Strain the tomato pulp in a filter to get rid of the seeds if any and keep aside. Step 4:-Soak the tamarind in hot water in a cup to extract tamarind pulp- keep aside. Step5:- Now heat a heavy bottomed vessel, add 1/2 the amount of seseme oil mentioned in the ingrediants and throw some mustard seeds ,curry leaves and add two pinch of asfoetida or hing. Step 6;- Wait till the Musratd seeds finish cracking, then add the tomatoe puree. Step 7:- keep stirring it by adding little salt and turmericpowder. Step 8;- wait till the puree becomes little thick , then add the tamarind puree. . Step 9:- Let this boil for some time, when the above puree starts sticking to the bottom of the vessel ., add remaining oil little by little.. Step 10:- when it becomes thick agin, add chilli powder, fenugreek powder,a small peice of jaggery, continue stirring. Step 11; switch off the stove when the oil starts to seperate from the pickle..and allow it to cool and transfer to a dry jar along with excess oil. Note:- 1. Donot close the vessel and cook. Its ok if the place becomes little dirty the end result is worth .-slow- medium flame cooking is suggested. 2. Salt and chilli powder usage can be differed as per individuals tastes. 3. Once the above recipe cools off, transfer to a broad bottle along with the eexcess oil. It keeps the tomato thokku for a long time.Store in a cool place 4. This normally takes 30- 60 minutes to cook. 5. Can be served with idli, dosa,chappati, alu paratha, and can be mixed with hot rice with little ghee. .Rice can be served with omlette or chips / pappad.

Recipe of Madhur Vadai Ingredient Name Unit Quantity

All purpose flour

cup

Besan

cup

Chilli powder

tsp

Chopped onions

to taste

Cilantro a small

bunch

Cooking Oil

to fry

Curry leaves

to taste

Ginger a small

piece

Green chilles

number

Hing a small

pinch

Rice Flour

cup

Salt

tsp

3/4

Wheat flour

cup

Directions | How to make Madhur Vadai

Mix all the above ingredients with little water, make small balls and deep fry in oil. Recipe of Puliyogare Ingredient Name Unit Quantity

Channa dal

tsp

cooked white rice

cup

Coriander seeds

tsp

Cumin seeds

tsp

Few curry leaves

to taste

grated coconut

cup

Hing

tsp

Jaggery small

piece

Mustard seeds

tsp

oil

cup

1/2

Red chillies

number

salt

to taste

Seasme seeds

tsp

Sugar

tbsp

Tamarind juice

cup

Urad dal

tsp

Directions | How to make Puliyogare

Roast 1 tsp mustard seeds, cumin seeds, 2 tsp sesame seeds, tsp channa dal, 1 tsp urad dal one by one. Grind it to make a fine powder. Roast the coconut. Mix the roasted coconut and powder. Heat oil and add mustard seeds, sesame seeds, red chillies, urad dal and chana dal. Add the tamarind juice and jaggery. Mix salt and allow it to boil. Add the powdered masala and boil till it turns thick. Mix it with the cooked rice. Serve hot. Vegetable Kurma June 27, 2007 jaspa

Ingredients Potato, Cauliflower, Green beans, Carrot 2 cups cubed Onion 1/2 sliced Tomato Paste 11/2 tsp or tomato 1 (if using tomato, put it in hot water for 5 mins remove the skin and extract the juice) Red chilly powder 1tsp Corriander powder- 11/2 tsp Pepper powder- 1/8 tsp Cumin 1/4 tsp Fennel- 1/4 tsp Coconut milk 1/2 cup To grind Coconut 3 tbsps Green Chilly 2 Khus Khus 1/4 tsp Garlic pods 2 Cashew nuts 5 to 6 Shallot Onion 3 Cilantro 3 tbsps chopped Grind all the above into a smooth paste. Method 1. Heat little oil and pop cumin and fennel. Add the sliced onion and fry until soft. Cook the vegetable seperately and keep it ready. 2. Add the ground paste, chilly, corriander and pepper powders and fry for 3 mins add the cooked vegetable

and cook for about 10mins. 3. Add the coconut milk & tomato juice and cook until oil comes out from the gravy. Goes very well with Pulav, Chapathi, Poori and Idly. Hand Made Murukku June 20, 2007 jaspa KAI SUTHU MURUKKU

Ingredients Rice Flour 3 cups Urad dal flour 1/4 cup Butter 1/2 cup + heated oil 11/2 tbsps Cumin seeds 1 tbsp Salt Water Oil for deep frying Method 1. Combine rice flour and urad dal flour , add salt, cumin seeds and mix it together. 2. Add the melted butter and oil, add water little by little and make a soft (not so watery, ). 3. Take a small lemon size dough and use your index and thumb fingers and sprial in circular motion. (like sprial rope) (It may be little hard, but after two or three murukku it would be easy. An exercise to your hand). Make this murukku on paper towel. 4. Heat enough oil for deep frying in a frying pan (medium heat). Place carefullly the murukku in the oil and deep fry both the sides and enjoy.

Storage: Can keep this for more than 15 days. Taste so better than any other murukku made by murukku press. Vendaikai Puli Kulambu OKRA WITH TAMARIND CURRY

Ingredients Okra / Vendaikai / Ladys Finger - 8 to 10 small size Sliced Onion 1/2 Tomato 1 Sambar Powder / Puli Kulambu Powder - 2 tbsps Tamarind Paste 1/4 tsp Coconut Milk 1/2 cup Grated coconut 4 to 5 tbsps Seasoning Mustard Cumin 1/4 tsp Fenu greek / Vendayam 1/4 tsp Method 1. Wash and wipe the okra with paper towel and cut into 11/2 inch pieces. 2. Heat little oil and fry the okra pieces and keep it aside. 3. Heat little more oil, pop mustard, cumin, fenu greek. Add the sliced onion and saute until the becomes soft. 4. Add the chopped tomato and cook until the tomato is done. 5. Add the sambar powder and fry until oil seperates out from the masala. Add the tamarind juice and a cup of water and bring it to boil.

5. Once the raw smell goes off from the kulambu and gets little thicker add the coconut milk. (if using grated coconut grind it into a smooth paste and add it ). Add water if necessary. Cover it with a lid and cook for further few minutes. 6. Finally add the fried okra and salt and cook until the veggie is done. (oil starts to come out from the kulambu) .Garnish with cilantro and serve with white rice. Note: Take coconut milk from fresh grated coconut and try this kulambu. Makes 3 to 4 servings. Ingredients Maida /All purpose flour 2 cups Salt Water oil Method 1. Mix the all purpose flour, salt and warm water (I added little sugar). Knead the dough nicely and keep it aside for 1-2 hours. Cover it with a wet towel or a close it with a lid. 2. Check the dough whether you can able to expand it (as a chewing gum) easily. If it is so this is the correct stage to proceed further. 3.Divide the dough into small balls. 4. Roll the dough into a thin layer. (expand it as much as possible) 5. Now apply some oil all over the rolled dough (U can use your hand either a brush to apply the oil) 6.Now gently fold it. (hold the dough with your two hands and and go front and back.(as we make saree pleats) You can see nice folds) 7.Now hold the folded dough with your hands and nicely tap it on the rolling board. So it will expand little more.Now roll it from one end to another. (roll like a mat) 8.Now roll the dough into parathas and fry it in a pan adding enough oil on both sides until you see the nice brown dots all over. 9.Now remove it from fire and tap it with both of your hands when it is hot (this is to seperate the layers) Serve hot with any kind of kurma of your wish.

Ribbon Pakoda Very popular snack , a simple Ribbon pakoda. Here I have given 2 methods to make this. Both are so simple to make. Hope you all enjoy this pakoda. The texture and the size of the pakoda may differ according to your pakoda plate that you are using. So dont expect the same as in the picture. My Pakoda plate is little smaller, so it is looking small .

Ingredients Rice Flour 2cups Garam Flour / kadalai Mavu 1cup Chilly powder 1 tsp Butter / oil 2 1/2 tsp Asafoetida 2 pinches To Grind (this is for method -2 , not for method 1) Red Chilly 3 to 4 Fennel 1 tsp Garlic 4 pods Ginger 1/2 inch (Grind these coarsley and take the juice from the mixture. Adjust the spices as per your taste) How to Method 1. Mix Rice flour and Garam flour in a bowl, add chilly powder, asafoetida, butter, salt and add enough water and knead the dough. In your murukku press, place the pakoda plate and load the dough and

press it directly into the hot oil. Fry for few minutes, turn it over and fry until brown and crisp. Drain it from oil once it is done. Method 2: If you want an extra spicy flavor, follow this method. Everything is same as method 1, instead of chilly powder, use the juice from the spice mix. Rest all the ingredients are same. Note: The dough should not be too watery. Mixed Vegetable Bonda May 18, 2007 jaspa Here is a simple vegetable with mixed vegetables. You can also use only potato to make potato bonda.

Ingredients Potato , Beans, Carrot, Green peas 3 cups chopped Onion 1/2 chopped Green chilly 3 to 4 Ginger/ garlic paste 1/2 tsp Turmeric 1/4 tsp Garam Masala 1/4 tsp Cilantro Method 1. Wash and chop all the vegetables into equal sizes except green peas. 2. Heat little oil in a pan, add the chopped onion , green chilly and ginger garlic paste and fry until soft. Add turmeric powder. 3. Add the chopped vegetables and saute it until the vegetables become soft. Finally add the garam masala, cilantro and salt. Turn off the heat and let the vegetables cool. Mash it coarsley and make small balls.

For the batter. Gram Flour / kadalai Mavu 1 cup Rice Flour 1/4 cup Red chilly powder as per ur taste Baking Soda a pinch (optional) Salt Mix all the ingredients together by adding enough water make a thick batter. Dip each vegetable balls in the batter and deep fry until brown and serve with coconut chutney or green chutney. Good tea time snack. Makes 8 to 10 bondas. Yellow Pumpkin Curry May 15, 2007 jaspa You can use yellow pumpkin or yellow squash to make this curry.

Ingredients: Yellow Pumpkin 1 medium slice Channa Dal / Kadala paruppu 1/2 cup Onion 1 small Green chilly 2 to 3 Turmeric 1/4 tsp Asafoetida a pinch To grind Grated coconut 3 to 4 tbsps Fennel 1/4 tsp

Seasoning Mustard Red chilly 1 Curry leaves few Method: 1. Pressure cook the channa dal with enough water, turmeric and asafoetida. (Dont over cook the dal ) 2. Chop the pumpkin into small cubes. Grind the coconut with fennel. 3. Heat little oil in pan, pop mustard , cumin, red chilly , few curry leaves. Add the chopped onion and fry until soft. 4. Add the chopped pumpkin cubes, slited green chilly, little water and cover it and cook until the pumpkin is soft. 5. Add the ground coconut paste ,cooked channa dal, salt and cook for further few mins. Posted in Sambhar and other kulambhu's. 8 Comments Ridged Gourd Curry May 15, 2007 jaspa PEERKANGKAI MASIYAL Quick and easy ridged gourd curry. Ridged gourd cooked with tamarind goes well with white rice. Try this .

Ingredients Ridged Gourd / Peerkankai 2 medium Onion 1 big Tomato 1 medium Green Chilly 2 Tamarind Paste 1 tsp

Cumin 1/2 tsp Red Chilly 1 Method 1. Peel off the skin of the Ridged gourd and cut into small cubes. 2. In a pressure cooker add the rigded gourd pieces, chopped tomato and slited green chilly , tamarind add enough water and pressue cook it. 3. Heat little oil in a pan, pop cumin and add the chopped onion and fry until soft and add it to the cooked ridged gourd add salt. mash it with the back of the spoon. (If it is too watery , cook it for few more mins after mashing it) Posted in Sambhar and other kulambhu's. 2 Comments Bottlegourd Sambar May 15, 2007 jaspa SURAIKAI SAMBAR This sambar is so simlpe to make goes well with white rice. If you like coconut, grind 3 to 4 tbsps of coconut add this to the sambar .

Ingredients: Bottle gourd 1/2 chopped into small cubes Toor dal 1 cup Turmeric 1/4 tsp Asafoetida a pinch Onion 1 medium Tomato 2 Green chilly 2 slited

Chilly powder 1/2 tsp Sambar powder 11/2 tsp Tamarind paste 3/4 tsp Cilantro a handful Seasoning: Mustard 1 tsp Shallot onions 2 chopped Curry leaves few Method: 1. Pressure cook toor dal adding enough water with turmeric and asafoetida. Churn it after it is done. 2. Add the bottle gourd pieces, chopped onion ,tomato, green chilly ,chilly powder, sambar powder, tamarind juice and water and pressure cook it again. 3. Season the sambar with mustard, onion and curry leaves. Posted in Sambhar and other kulambhu's. 3 Comments Falafel / Chick Peas Vadai May 10, 2007 jaspa Falafel is orginally arabic snack became popular in Israel. It usually served as a sandwich with pita bread. But it also be eaten alone as a snack. Here I have given the regular falafel recipe and I tried this as masala vadai. There is no big difference in taste between masala vadai with channa dal and with chick peas. Do try this

Ingredients ( To make falafel) Soaked Chick Peas / Konda kadalai 2 cups Green Chilly 2

Cilantro a handful Parsley a handful Garlic 2 pods Cumin powder 1/2 tsp Coriander 1/2 tsp All Purpose flour 2 tsp Baking soda 1/2 tsp Pepper 1/8 tsp Salt Method 1. Grind coarsley the soaked chick peas as we do for masala vada. Keep is aside. 2. Grind green chilly, garlic, Cilantro, parsley roughly adding few chick peas with this. 3. Add salt ,pepper,all purpose flour, cumin, corriander powder, baking soda and mix everything together. Make small balls or like masala vada. 4. Heat oil on medium and fry the balls until nice brown. (dont over heat the oil, it will make the balls brown quicker and the inside wont get cook properly) To make like regular masala Vadai Soaked chick peas 2 cups Shallot onions 6 to 7 sliced Green chilly 2 to 3 chopped Fennel 1/2 tsp Cilantro a handful chopped Grind the chick peas coarsley and mix all the ingredients together and make like vadai and fry in oil. This tastes like regular masala vadai. Note: To Make masala vadai instead of chick peas use channa dal, and follow the same recipe for perfect crispy vadais.

Posted in Snacks. 12 Comments Pongal Curry May 7, 2007 jaspa This curry goes well with pongal and other variety rice like tomato rice, kushka. Lot of vegetables and beans a very healthy curry. If you dont find all the vegetables you can skip some of them. But this taste better with all the given vegetables and beans.

Ingredients Potato, Raw Banana, beans, Cluster beans, Broad beans, Chow chow, Yam, Carrot Chick peas, green peas, lima beans (All vegetables and beans 3 cups) Toor dal 1/2 cup Turmeric 1/2 tsp Tomato -2 small Tamarind Paste 1/4 tsp To grind Red Chilly 4 Corriander seeds 1 1/2 tsp Channa dal 1/2 tsp Urad dal 1/2 tsp

Cumin 1/2 tsp Asafoetida a pinch (fry all the above ingredients without oil and grind them into paste adding coconut) Coconut 1/4 cup Method 1. Wash and cut all the vegetables equally. If using dried beans saok them for 5 to 6 hours before cooking. 2. Mix all the vegetables, beans, chopped tomato,toor dal, turmeric and add enough water and pressure cook it. ( leave 2 to 3 whistles) 3. Open the lid after the pressure is released, add the tamarind juice and cook it for few mins. 4. Finally add the ground paste and cilantro and allow it to boil for further few mins. This goes well with ven pongal, tomato rice, kushka. Cabbage Poriyal May 3, 2007 jaspa This cabbage dish is one of the most popular dish in south part of Tamilnadu. Those who never like cabbage must try this wonderful simple dish, you will love cabbage after that. Dal and coconut gives a very good flavor to this dish. You can also make this with moong dal. Dont overcook the dal as we do for sambar, but for poriyal the dal must be 3/4 cook. A perfect side dish with any kind of sambar and rasam.

Ingredients Cabbage 1/2 lb Shallot onion 5 to 6 or onion 1/4 chopped Green Chillies 2 to 3 Channa dal / Kadalai paruppu 3 tbsps Grated coconut 3 tbsps

Method 1. Finely chopped the cabbage. 3/4 Cook the channa dal seperately adding enough water, drain the water and keep the dal aside. 2. Heat llittle oil in a pan, pop mustard add the chopped onion and green chillies fry for 1 or 2 mins. 3. Add the chopped cabbage, saute it once and pour 1/2 cup of water add salt and cover it with a lid and cook until the cabbage is cooked. (until the water evaporates) 4. Open the lid and add the cooked channa dal, and saute it for few more mins. 5. Finally add the grated coconut (fresh coconut gives you a better taste). Saute everything together for 2 to 3 mins. Garnish with chopped cilantro(optional).

This is a very simple coconut bars and easy to prepare. Preparation time is only 10 to 15 mins. (other than baking). No need of any hand mixer , just a spoon and a rubber spatula is enough.

INGREDIENTS CHOCOLATE BASE unsalted melted butter 1/2 cup Egg 1 All purpose flour 1/4 cup Sugar 1/2 cup Unsweetened Coco powder 1/4 cup salt 1/4 tsp COCONUT TOPPING All purpose flour 1 cup Sweetened shredded coconut 7 ounce , 1/2 cup for sprinkling

Eggs -2 Sugar 3/4 cup Vanilla essence 1/2 tsp

METHOD Preheat the oven to 375 degree. CHOCOLATE BASE : 1. In a mixing bowl , pour the melted butter, sugar and salt and whisk it together . Then add egg, coco powder, flour and using a rubber spatula mix it well until smooth. 2. Take a baking pan and place a aluminum foil and butter the bottom and sides of the foil and spread the prepared batter over this and bake it for about 10 to 15 mins. Remove it from oven and cool it. COCONUT TOPPING: 1. In a bowl whisk eggs, sugar and vanilla essence, mix in flour and coconut. 2. Spread this mixture over the prepared chocolate base and evenly spread it. 3. Sprinkle the reserved 1/2 cup coconut and bake for 25 to 30 mins in 375 degree. (insert a tooth pick and check , if it comes out clean remove the cake from the oven) Take it out from the pan and cut into bars and store in an airtight container for 3 to 4 days. Recipe Source : Everyday food recipes Posted in Snacks. 16 Comments Baingan Bhartha/ Kathirikai Masiyal MASHED EGGPLANT

Ingredients Eggplant 1 Medium Green Peas 1/2 cup (frozen) Onion -1 Medium (white or yellow) Tomato 1 Ginger / garlic paste 1 tbsp Green chillies 2 or 3 Cumin seeds 1/2 tsp Asafoetida (perungayam) a pinch Salt Masala Powders Chilly powder 1/2 tsp Corriander powder 1/2 tsp Turmeric powder 1/4 tsp Pepper Powder 2 pinches Garam masala 1/4 tsp To Garnish Lemon juice Cilantro Method 1. Make some slits over the eggplant using a fork or a knife and broil it for around 5-6 mins. Turn the eggplant and broil it again for 5-6 mins. (you can also roast the eggplant over the gas flame). Let it cool. Peel off the skin and mash the eggplant well, keep it aside. 2. Heat little oil in a pan, pop cumin seeds, add then finely chopped onion, ginger garlic paste, green chillies , asafoetida and saute until the onions are soft and brown. 3. Add the chopped tomato cook until it mash well. Add all the masala powders and saute until oil seperates from the masala. 4. Add the mashed eggplant and cook for 8 to 10mins. Mean time microwave the peas for about 3 to 4 mins.

Once the eggplant is done add the cooked peas and cook for few more mins. 5. Add salt, cilantro and little lime juice and serve with naan, roti, chapathi etc. Tips: - You can add water after you add the mashed eggplant to get more gravy.

Beans Poriyal April 23, 2007 jaspa Very very simple and easy to make poriyal . Goes very well with sambar rice. Dal, beans and the coconut a good combo and gives you a tasty poriyal. Try this

Ingredients Beans 1/2 lb Onion 1/4 chopped Green chilly 2 Grated coconut 4 tbsps moong dal / Pasiparuppu 3 tbsps Method 1. Wash and 3/4 cook the moong dal adding enough water. (Dont overcook the dal)/ Drain any excess water and keep it aside.

2. Wash and slice the beans thinly. 3. Heat little oil in a pan , add the chopped onion and grenn chilly and fry until soft. Add the sliced beans and sprinkle some water and cook on medium flame. 4. Once the beans is done, add the cooked moong dal and salt. Mix everything together. 5. Finally add the grated coconut and serve as a side dish with rice and sambar. Tips: Dont add more water and overcook the beans. Sprinkle some water and saute it. If needed add some more water. This keeps the beans stay green and fresh. You can have this as a fresh salad. Carrot Noodles Soup Tasty and very simple Carrot and noodles soup. You can make this soup within 10 mins, very simple ingredients and easy to make. For those who dont know, tomato ketchup is not tomato sauce, they two are different. So dont use ketchup, use tomato sauce to make this soup.

Ingredients Onion 1/2 sliced Carrot 1 or 2 cut into slices Noodles 1/4 packet Tomato sauce 1/2 cup Chilly powder 1/4 tsp Cumin powder 1/4 tsp Pepper powder 1/8 tsp Butter 2 tbsps Cilantro for garnish

Method 1. Heat 2 tbsps of butter in a pan and saute the sliced onion until soft, add the sliced carrot and fry for few more minutes. Add the vegetable broth or water allow it to cook, then add the noodles. Cover and cook it for two more mins. 2. Add the tomato sauce, Chilly powder, cumin powder, pepper powder and mix it well and cook it on low flame for few more minutes. Add salt and cilantro. 3. Once you see the shiny top switch off the gas and serve hot with any bread. Makes 2 servings. Murukku Murukku is one of the popular South Indian snack. Here is a simple method to make crispy murukkus. There are different kinds of murukku. This one is rice murukku. Enjoy this with a cup of tea or coffee , great evening snack.

Ingredients: Rice flour 2 cups Pottu Kadalai / Fried gram dal 1/2 cup Sesame seeds- 1 tbsp Cumin seeds- 1 tbsp Melted Butter 1 tbsp or vegetable oil 1 tbsp Asafoetida a pinch Red Chilly flakes 1 tsp or Chilly powder 1/2 tsp Salt Method 1. Smoothly powder the fried gram dal. 2. In a mixing bowl mix all the ingredients together by adding enough water. (not so loose ,the dough should

be little thick to get perfect crispy murukkus) 3. Stuff the dough in the murukku press and press it into spirals on a paper towel or on a plastic sheet. 4. Heat enough oil to deep fry, once it is hot carefully drop the murukku into the oil and deep fry both sides until crisp. Drain on a paper towel , cool and store in a air tight container. You can keep this for weeks. Mor kulambu with coconut milk BITTERGOURD MOR KULAMBU Very delicious , simple and good alternate for regular sambar and curries. Here I have used the chinese bittergourd, because I didnt find any Indian Bittergourd. There is no big difference in taste between the indian and the chinese bittergourd.

Ingredients Bittergourd / Pagarkai - 1 Onion 1/2 medium size Tomato 1/2 Turmeric powder 1/4 tsp Chilly powder 1/2 tsp Corriander powder 1/2 tsp Coconut milk 1/2 cup Beaten curd / Yoghurt 1/2 cup Green chilly slited -1 or 2 as per ur taste Cumin 1/2 tsp Mustard Buttermilk 1/4 cup or yoghurt 1 tbsp

Method 1. wash and slice the bittergourd and put it on buttermilk with little salt and keep it aside for 15 mins. ( this will reduce the bitterness of the bittergourd, if u dont have buttermilk take 1tbsp of curd or yoghurt , add water and beat it well) . Drain the buttermilk after 15 mins and rinse the bittergourd slices with cold water for four or five times. 2. Heat little oil in a pan and fry the bittergourd slices till brown. 3. Add the sliced onion, fry till soft and add the green chilly, turmeric, chilly and corriander powders. Add the sliced tomato and cook for two more mins. 4. Add the coconut milk and cover it with a lid and cook it low flame for few more minutes. Once the raw smells goes off turn off the gas. 5. After 1 or 2 mins add in the beaten yoghurt or curd and mix it well. Finally add the salt. 6. For seasoning , heat little oil pop mustard and cumin and pour over the kulambu and enjoy with rice.

Note: Dont add the beaten yoghurt, while the kulambu is boiling. Add salt after adding the yoghurt. I made coconut milk by grinding fresh coconut, you can use any canned coconut milk. (Never used canned coconut milk and I have no idea which brand is good) Posted in Sambhar and other kulambhu's. 6 Comments Paruppu Rasam / Dal rasam A complete south indian meal always have rasam at the end. Rasam is very good for digestion. So it is always served after a heavy meal. Sometimes It can also be served as a soup during cold weather or for people who had cold, flu especially when they dont like to eat anything else during that time. A simple paruppu rasam with white rice itself a complete meal. Try this delicious tamilnadu special. This is my entry

for RCI Tamil cuisine by LakshmiK.

Ingredients Toor Dal 3/4 cup Tomato 1 big or 2 small Tamarind paste 1 tsp or tamarind one lime size ball Rasam powder 1 tsp Turmeric powder 1/2 tsp Asafoetida a pinch Cumin 3/4 tsp Pepper 3/4 tsp Garlic 4 pods minced Cilantro a handful chopped Method 1. Pressure cook the toor dal adding enough water , turmeric, asafoetida. (leave 2 whistles) 2. Mash the tomato well with your hands, add the tamarind extract and keep aside. 3. Heat little oil in pan , pop mustard, add the minced garlic, chopped cilantro, rasam powder, crushed cumin and pepper fry for a minute. 4. Now to the cooked dal , add the tomato and tamarind extract, then the fried masala and add salt and cook it low flame for further few minutes. Tip: Frying the masala, especially garlic and cilantro gives you a better aroma and taste than adding it raw.

Note: you can also add the chopped tomato to the dal and pressure cook it together. This helps the tomato to cook well. Eggplant Onion Gravy Kathirikkai Vengaya Masala A Simple dish with fried eggplant and tamarind. If you like the tangy taste of the tamarind you must try this delicious curry with goes very well with rice.

Ingredients For the gravy Sliced onion 2 medium size Chopped tomato 2 medium size Ginger / garlic paste 1/2 tsp Turmeric 1/4 tsp Chilly powder 1 tsp Tamarind paste 1/4 tsp For the fry Indian Eggplant / Kathirikai 5 to 6 medium size Chilly powder 1 tsp Corriander powder 1 tsp Turmeric 1/4 tsp Salt Add all the powders to the eggplant and marinate it for 15mins. Heat little oil and fry the eggplant slices and keep it aside

Method 1. Heat little oil in pan and pop mustard and then add the sliced onion, ginger garlic paste and fry until the onion is half done (soft) . Add the chopped tomato, chilly powder and turmeric and cook till oil separates from the gravy. 2. Add the tamarind juice and cook for 2 to 3 mins. Finally add the fried eggplant slices and mix it gently. 3. Cook on low flame for few more minutes. Enjoy with biryani or any kind of pulao. You can also have this with white rice , curd rice too.

Note: If you are using small tender eggplants, you dont need to slice it. Make some slits over the vegetable, marinate with the powders and fry in little oil. Honey Glazed Cookie Here is a very simple but delicious honey glazed cookie. I am not so good in baking, but this is so simple to make. If I can do it then you too. Very simple ingredients and easy method. Try this and let me know your honeys comments about your honey glazed cookie.

Ingredients All Purpose Flour 2 cups Butter 1/2 cup Olive oil or vegetable oil 1/4 cup Sugar 1/3 cup Baking Soda 1 tsp Orange Juice 1 tbsp

For the Dip Sugar 3/4 cup Honey 1/3 cup Chopped nuts (I used chopped Pista and raisins) Method 1. In a bowl, beat the oil and butter until blended well using a hand mixer. Add in sugar, orange juice and baking soda and mix well. 2. Add flour little by little, using a spatula mix the dough well and make a soft dough. 3. Make small lemon size balls and flatten each balls 1/2 inch slices. (I flatten it with my hands) Using a cookie cutter or with moulds cut into any shapes as you like. 3. Place the slices on a baking sheet or a tray lined with aluminium foil and bake at 350 degrees for 10 to 12 mins or until nice brown. (check it in the middle, it tend to be brown very quick) Remove it from oven and cool it. 4. In a pan combine sugar, honey and 1/2 cup of water and boil it for 5mins. remove the syrup from fire and dip each cookie in the warm syrup and sprinkle immediately with chopped nuts. Dry it and enjoy

Note: You can also roll the cookie into little more thicker like 1 1/2 or 2 . If so the baking would take little more time. The picture of my syrup looking little darker, because I reduced the water and add more honey. So the cookie took long time to dry. But here I have given you the correct measurement so dont look for the dark color while you prepare the syrup. If you dont like to have any honey dip or nuts you can skip this step. Pongal

Pongal is the harvest festival, and is celebrated in the month of January, to mark the beginning of the harvest season. This festival stretches for four days.

Boghi

This is the first day of Pongal, and is devoted to Bhogi or Indran, the rain god. This day is linked with the famous mythological tale about Krishna lifting Gobardhan parbat on his little finger. Vadai, Payasam, Moorkuzambhu, and Bholi sweet.

Pongal or Surya Pongal The second day, Surya-Pongal, is dedicated to the Sun (Surya). On this day, chakara pongal (rice cooked in milk and jaggery) is cooked and offered to the Sun god. Chakara Pongal

Mattu Pongal The third day, is the day dedicated to the worship of cattle. On Mattu Pongal Cows are worshipped by decorating them and also by feeding them sweets. Tamarid rice, Coconut rice, curd rice, and aviyal.

Kanya Pongal The last day is known as Kanya Pongal. Coloured balls of the pongal and rice are made and are offered to birds.

Shree Rama Navami Sree Rama Navami celebrates the birth of Lord Rama. Panagam, Neer Moor, Vadai Parupu, Vadai, and Payasam.

Tamil New Year's Day Vadai, Payasam, Parupu, and Mango Pachadi.

Aavani Avatam Vadai, Payasam, Appam, and Idli.

Krishna Jayanthi Krishna Jayanthi also known as Janamasthami festival celebrates the birth of Lord Krishna. Lord Krishna is considered to be the eighth incarnation of Lord Vishnu, the preserver of the universe. It falls between the month of July and August. Aval, Butter with Sugar, Yogurt (curd), Appam, Vadai, Payasam, and Bakshanam (Salt Cheedai, Vella Cheedai, Thatti, Muruku etc.,)

Vinayaka Chathurthi Vinayaka Chaturthi celebrates the birth of Lord Ganesha. It falls between the month of August and September. Kozzakatai, Payasam, Vadai, and Chundal

Navratri Navratri is celebrated for nine days and are dedicated to the three main goddesses of Hinduism - Parvati, Lakshmi and Sarasvati. The first three days are dedicated to Parvathi, the goddess of action and energy. The next three days are dedicated to Lakshmi, the goddesses of peace, plenty and bliss, and the last three days are dedicated to Saraswati is the goddess of knowledge.

Saraswathi Pooja Channa (Garbanzo Beans) chundal, Vadai, and Payasam.

Vijayadasami Any Chundal, Vadai & Payasam.

Ayudhya Pooja

Deepavali Deepavali or Diwali, is a festival of lights symbolizing the victory of righteousness and the lifting of spiritual darkness. This festival commemorates Lord Rama's return to his kingdom Ayodhya after completing his 14-year exile entailing endless hardships, like separation from Sita and

finally the slaying of Raavana. This festive occasion also marks the beginning of the Hindu new year. The goddess Lakshmi (consort of Vishnu), who is the symbol of wealth and prosperity, is also worshipped on this day. New clothes, sweets and twinkling oil lamps or diyas are most prominent in this festival. Any Sweets, Vadai, Payasam, and Lehiyum.

Noombhu Noombhu Kozakatai, butter, Idli & vadai.

Karthikai Vadai, Payasam, Appam, Pori Oorundai, and Cashew & Peanut Oorundai.

Ridged Gourd Sambar April 5, 2007 jaspa PEERKANKAI SAMBAR Tamilnadu is famous for different kinds of sambar. Here is a simple sambar with ridged gourd. If you dont have any home made sambar powder, use MTR sambar powder which is available in Indian grocery store. Enjoy

Ingredients Ridged gourd / Peerkanakai 2 peeled and cut into small cubes Onion 1 medium Tomato 2 medium Moong dal / Pasiparuppu 3/4 cup Sambar powder 11/2 tsps Turmeric powder 1/2 tsp Chilly powder 1/2 tsp Cumin 1 tsp Garlic pods 4 Asafoetida a pinch Tamarind paste 1/4 tsp A handful of chopped cilantro Ghee / oil 2 tbsps Method 1. Heat ghee in a pressure cooker and fry the moong dal until a nice aroma comes out from the dal. (slightly brown in color). Add enough water , turmeric and asafoetida and pressure cook the dal. 2. Add little water to the ridgegourd pieces and cook seperately. Dont over cook the vegetable. 3. Heat 2 tbsps of oil in a frying pan and pop mustard, cumin and add the sliced onion and garlic and

fry until soft. Add the chopped tomato cook till the tomatoes are mashed well add the sambar powder, chilly powder fry for few more minutes. 4. Now combine everything together. To the cooked dal add the cooked vegetable and the prepared masala, tamarind juice and salt. (if you feel the sambar is too thick you can add water at this stage) 5. Finally garnish with cilantro. This sambar goes well with rice, dosai and chapathi.

| View Show | Create Your Own Note: Frying the moong dal in ghee before cooking gives you a better taste. Posted in Sambhar and other kulambhu's. 13 Comments Maravallikezangu Chips April 3, 2007 jaspa TAPIOCA CHIPS Tapioca is used much in south india. Javarisi or sabudana is from this tapioca. It is well known for its chips like potato chips. It is so simple to make and one of the most popular street food in Tamilnadu.

Ingredients Tapioca / Cassava 1 Chilly powder Salt

Method 1. Remove the dark outer skin of tapioca. 2. Heat enough oil in a frying pan, using a vegetable slicer slice the tapioca directly into the oil. (watch your hands while slicing directly, this is the method used by professionals) else thinly slice the tapioca using a vegetable slicer or a knife before and then(I used the knife, but it is little hard to slice) drop the slices into the oil in batches and deep fry it till brown. 3. Drain it from oil and keep it in a paper towel to remove excess oil, sprinkle rad chilly powder and salt while it is hot. Serve as a evening snack with tea or coffee. Note: Slice tapioca into very thin slices. It will become more hard if you over fry the chips. Fry till nice brown and crispy and remove. There is an another kind of chips using the same tapioca. This is so simple compare to the above method, but the above one taste better than this. 1. Remove the outer skin of the tapioca and cut into 4 to 5 inch big pieces. Add enough water and salt and pressure cook it. (one whistle) 2. Allow it to cool and thinly slice the cook tapioca and spread it on a paper or on a board and dry it under sunlight for 3 to 4 days and store this dry chips in a air tight container. 3. Whenever you want to have some chips, heat enough oil in a frying pan and fry the dried chips (as we fry vadagam or appalam) and season with red chilly powder and enjoy with rice. I dont have a picture of this chips. Posted in Snacks. 9 Comments Stuffed Bell pepper April 2, 2007 jaspa BELL PEPPER / CAPSICUM RINGS

Ingredients Bellpepper 1 Potato 1 Onion 1/2 chopped Ginger garlic paste 1/4 tsp Chilly powder 1/4 tsp Corriander powder 1/4 tsp Cumin powder 1/4 tsp Turmeric 1/4 tsp Garam masala a pinch Broken Cashew nuts 2 tsps (optional) Cilantro 2 tsps Method 1. Pressure cook the potato and mash it. 2. Wash and cut the bellpepper into 1/2 thick rings. 3. Heat little oil , add the chopped onion and ginger garlic paste and fry until brown. Add the mashed potato , chilly powder ,corriander powder, cumin powder ,turmeric and salt.Cook the mixture for further few minutes. (dont add water, the mixture shd be dry. ) 4. Add the cashew nuts and cilantro and mix everything together and turn off the heat.

5. Now stuff this masala tightly into each rings. Brush each side of the rings with oil and fry it till brown using a electric griddle at 350 degree or a dosa tawa. Note: (dont burn it , cook till you get a nice brown color. Try this using a electric griddle, it is better than a dosa tawa) Posted in Side dish. 15 Comments Kovaikai / Tindora Poriyal March 29, 2007 jaspa Another simple tindora dish. I tried this dish by adding channa dal and coconut and it came out nice. It goes well with rice.

Ingredients Tindora 10 Onion 1/4 chopped Green chilly -2 Cumin 1/4 tsp Coconut 3 tbsps Channa dal / Kadalai paruppu- 3 tbsps Method 1. Cook the channa dal by adding enough water and keep aside (Dont over cook) 2. Cut the tindora into small pieces. Grind the coconut coarsley with cumin.

3. Heat little oil in a pan pop mustard, chopped onion, and green chillies and fry till the onions are soft. 4. Add the tindora pieces and add water and cook till the vegetables are done. (either you can microwave the tindora for 5 mins and drain the water and save the vegetable) 5. Add the ground coconut and salt and cook for further few minutes until all the water evaporates and you get a dry mixture. (add 2tsps of chopped cilantro -optional) Posted in Side dish. 6 Comments Kovaikai / Tindora Fry March 27, 2007 jaspa A simple Tindora fry which goes well with sambar and curd rice.

Ingredients Tender Tindora / Kovaikai 15 Shallot onions 10 chopped Tomato 1 or tomato paste 2 tsps Ginger garlic paste 1tsp Chilly powder 1 tsp Tamarind paste 1/8 tsp Coconut 2 tsps Salt

Method 1. Cut the tindora into small pieces. 2. Heat little oil and fry the chopped onion till brown and add the chopped tomato or tomato paste , ginger garlic paste and fry till the tomato is well cooked. 3. Add Chilly powder and tamarind paste fry for two more mins and add the chopped tindora , salt and cook well. (cook till the tindora is well cooked and all the water evaporates) 4. Finally add the grated coconut and mix it well and serve with curd rice or sambar rice. Posted in Side dish. 9 Comments Thakali Pachadi / Tomato Pachadi March 26, 2007 jaspa This is a very simple pachadi which you can prepare in few mins. Very simple ingredients and very easy to prepare and goes well with rice.

Ingredients Chopped Tomato 3 Sliced Onion 1 Moong dal / Pasiparuppu 1/4 cup

Slited Green chilly 3 to 4 Cumin 1 tsp Cilantro Mustard Method 1. Pressure cook the dal (leave one whistle) and keep it aside. 2. Heat little oil pop mustard ,cumin. Add the onion, green chillies and saute till brown. 3. Add the tomatoes and cook until soft . 4. Now add the cooked dal ( dont mash the dal) and salt and cook for few more minutes and garnish with cilantro. This goes well with rice. Note: This can also be made without dal.

Posted in Sambhar and other kulambhu's. 9 Comments VadaKari / Vada curry March 23, 2007 jaspa Vadai Curry

This is a very special tamil nadu dish which goes very well with Idly, dosai and appam. Tired of making regular chutneys and sambars try this delicious vada curry for a change. This is my entry for RCI Tamil cuisine by LakshmiK.

Ingredients Channa Dal / Kadali paruppu 1 cup Onion 1 Tomato 2 Coconut milk 1 cup Turmeric powder 1 tsp Mint and corriander To grind Fennel / Sombu 1 tsp Green chilly 2 Red chilly 2 Ginger - 1/4 inch Garlic 2 Cinnamon- 1/4 inch Cloves- 2

Method 1. Grind fennel, green chilly , red chilly, Cinnamon, cloves, ginger and garlic into a smooth paste. 2. Soak the channa dal for 2 hrs and grind it coarsley as we do for making vadai. Add 2tsps of the masala paste to the channa dal, add chopped corriander and salt. Make small pakodas and deep fry it in oil and keep them aside. 3. Heat little oil and pop mustard and add the sliced onion and fry till brown and then add the chopped tomato. Once the tomato is done add the remaining masala paste , chopped corriander , mint and turmeric powder. Fry the masala until oil seperates out from it. 4. Pour the coconut milk and cook for few more minutes. 5. Mash the fried pakodas and add it to the gravy add salt. Simmer and cook for few more minutes and serve Note: I made it little thicker. If you feel the gravy is too thick add little more coconut milk or water. This is a perfect dish for idly, dosai and appam.