Kathamba Vadai

Ingredients:

• Thuar dhal - 2 cups
• Bengal gram dhal - 1 cup
• Black gram dhal [ urad dhal ] - 3/4 cup
• Raw rice - 1/2 cup
• Grated fresh coconut - 2 table spoon
• Cashewnuts - 6 to 7
• Dry red chillies - 5 to 6
• Salt - as required
• Curry leaves - little
• Oil - for deep frying

Method :

Soak all the dhals, rice together in water for 3 hours. Drain water and grind coarsely along with salt and coconut. Add little water while grinding. Mix well, add curry leaves  and  make lemon sized balls. Flatten and deep fry in hot oil till crisp and brown on both sides. Serve hot with tomato ketchup.

Jeeraga Kuzambu [ patheya kuzambu ]

Ingredients :

• Cumin seeds - 3 table spoon
• Tamarind paste - 2 tsp
• Small onion - 1/2 cup [ peeled ]
• Garlic flakes - 6 to 7 [ if u want  u can add more ]
• Drumstick - 1 [ cut into 1/2 inch pieces ]
• Sambhar powder - 1 tsp
• Salt - as required
• Asafoetida - 1/4 tsp
• Dry red chillie - 4 to 5
• Turmeric powder - 1/2 tsp
• Jaggery - 1 tsp

Fry in oil and grind to a smooth paste :

fry red chillies in little oil till it become crisp, then add cumin seeds and curry leaves. When nice aroma comes remove from the gas. When its cool grind in mixer to smooth paste and keep aside.

For seasoning :

•  Ghee - 2 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1/2 tsp
• Methi seeds - 1/4 tsp
• Curry leaves - little

Method :

Take one deep bottom kadai, add ghee. When it become hot, add seasoning, wait for 2 minutes. Then add  onion, garlic flakes. When onion change in colour, add drumstick, mix well. Then add sambhar powder along with required water, tamarind paste, turmeric,  asafoetida  and  jaggery. Allow to boil till vegetable become soft. Then add ground masala and mix well. If the kuzambu looks thick add required water and  boil well. Add curry leaves. Serve with hot rice, roasted or fried  papads and roasted curry. This kuzambu you can prepare and  keep for 2 weeks in  fridge. 


Note :  Those are not eating onion,, garlic thay can use any vathal. [ instead of onion garlic ]

Fruit Kuzhi Paniaram [ Any fruit ]

 Ingredients :

• Idli batter - 1 bowl
• Grated fruits - 1 cup [ pineapple, anar dana [ madulam pazam ], apple ]
• Ghee or oil - 1/4 cup
• Kuzhi paniaram kadai [ non- stick ]

Method :

Mix grated fruits in idli batter. [ Dont keep the batter after mixing fruit. Immediately prepare paniarams other wise the batter will become watery. ] Keep the kadai on the gas, add one drop oil and pour one table spoon of batter. Wait for 2 minutes, turn the paniaram upside down to cook on the other side. Then remove from the kadai. Serve hot with tomato ketchup and onion chutney.

Amla Chunda [ Sweet Pickle ]

Ingredients:

• Grated amlas - 5 cups
• Powdered Sugar - 4 cups
• Salt - a pinch
• Cardamom powder - 1/4 tsp
• Turmeric powder - 1/4 tsp
  

Method:

Select good amlas, grate it and keep aside. Measure the grated amlas. Mix this grated amlas with salt and turmeric powder and keep aside for about 1 hour. Sqeeze the amla from that. Take one big deep bottom kadai, keep it on the gas and put the grated amal along with powdered sugar and stir  in a high flame till the sugar melts and become one string. Then mix the cardomom powder and remove from the gas. After it becomes cool put it in air tight glass container.

You can have it along with rotis, parathas, teplas, bread etc.

Amla Murabba

Ingredients :

• Amlas [ Indian gooseberries ] - 20 (500 grams) 
• Sugar - 2 1/2 cups (500 grams) 
• Cardamom (elaichi)  powder - 1/4 tsp 
• A few saffron (kesar) strands

Method :

Wash the amlas thoroughly. Prick them with a fork at regular intervals. Boil plenty of water in a pan, add the amlas and boil for 10 minutes over a high flame. Drain and keep aside. Dissolve the sugar in 3 cups of water and bring the syrup to a boil. Add the amlas and cook over a slow flame for about 30 to 40 minutes or until the amlas are soft. Allow the mixture to cool completely. Keep covered in a cool dry place for at least 48 hours so that the amlas soak in the syrup. Drain the amlas from the syrup, boil the syrup with cardamom powder and saffron till it reduces to a 2 to 3 string consistency. Add the amlas and simmer for 3 to 4 minutes.Allow to cool completely. Bottle in a sterilised glass jar. Store for upto 6 months dry in a cool place. 

Aloo Methi Curry

Ingredients :

• Small potatoes - 7 to 8
• Methi leaves - 1/2 cup [ wash and chopped ]
• Onion - 2 [ peeled and chopped ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Oil - 4 tblsp
• Mustard seeds - 1 tsp
• Coriander leaves - little [ garnishing ]

Method :

First boil / bake small potatoes. Then peel the skin, smash with hand and keep aside. Then heat 4 table spoon of oil in a fry pan and add mustard seeds. When it splutters, add chopped onion and fry for 3 minutes in low flame. When its colour changes, add methi leaves and mix well. Add salt, turmeric, red chilli powder and little sugar [ optional ] and mix well. When the methi leaves changes into brown colour, add the smashed potatoes. Cook in medium flame. When all the water gets absorbed, remove from the fire. Transfer to a serving bowl. Garnish with coriander leaves. Serve with hot roti.

Fresh Red Chilli Chutney

Ingredients :

• Fersh ripe red chillies - 1/4 kg.
• Onion - 2 small [ peel and chopped ]
• Garlic flakes - 4 to 5 [ peel and chopped ]
• Tamarind paste - 2 to 3 tbl. sp.
• Green chillie - 2 [ optional ]
• Salt -as required
• Jaggery - as required
• Seasame oil - 3 to 4 tbl. sp.

For seasoning :

• Mustard seeds - 1 tsp
• Fenugreek - 1 tsp
• Asafoetida - 1/4 tsp

Method :

Take one kadai. Heat little oil, and fry red chillies, chopped onion, garlic, green chillies. When it becomes little soft, add salt, tamarind, jaggery and mix well. When it becomes cool, grind them to a fine paste. Then keep the same kadai, add remaining oil, heat it and add the seasonings and then pour the ground paste.  Keep stirring until oil gets separated and remove from the gas. Allow to cool and store it in a dry bottle. You can use this for 15 days. Keep in fridge.