Vegetable mix Kurma

Ingredients :

• Carrot - 2 [ cut into cubes ]
• Green peas - 1 hand full
• French beans - 6 to 7 [ cut into small pieces ]
• Potato - 2 [ peal and cut into small pieces ]
• Onion - 1[ chopped ]
• Salt - as required

For grinding :

• Grated coconut - 1 tblsp
• Ginger - small piece
• Garlic flakes - 2
• Fennel seeds - 1 tsp
• Green chillies - 2
• Chutney dal - 1 tblsp
• Cinnamon - 1 piece
• Cloves - 2
• Cardamom - 1
• Oil - 1 tblsp

For seasoning :

Oil - 3 tsp
Bay leaf - 1

Method :

First  fry  all  the  ingredients in 1 tblsp oil till nice aroma comes. Then grind along with coconut to a smooth paste. Boil all the vegetables adding salt to that and keep aside. [ Pressure cook in cooker for 1 whistle  just adding  little water. ]  Immediately release the preesure [ it's helps the vegetables remain in same colour ]  Then add the ground masala to that and mix well. Mean time keep one small pan in the gas, add oil to that. When the oil becomes hot, add the bay leaf to that and pour into the kurma. Allow to boil for 5 minutes more.   Then  remove from the gas. Serve with roti , puri and parathas.

Chettinad Vegetable Biryani

Ingredients :

• Small onions - 1/4 cup
• Red tomatoes - 2
• Ginger garlic paste - 1/2 tsp
• Green chillies - 2 [ slit ]
• Mint leaves - 1/4 cup [ finely chopped ]
• Coriander leaves - 1/4 cup [ finely chopped ]
• Mix vegetables - 11/2 cup [ cut into cubes ]
•  [ carrot, beans, capsicum, green peas and potato ]
• Bay leaf - 2 [ broken ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Coriander powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Oil - 2 tblsp
• Fresh ghee - 3 tbl sp
• Basmathi rice - 2 cups
• Coconut milk - 2 cups
• Water - as required

For making garam masala powder :

• Cinnamon - 2 sticks
• Cloves - 3
• Cardamom - 2
• Star arise - 2
• Mase flower - 2
• Nut meg - 1/2 tsp grated
• Fennel seeds - 1 tsp
• Black pepper - 1/2 tsp
•  [ fry all the ingredients in a dry pan till nice aroma comes. Then grind in a mixer to a smooth powder . ]

Method :

Heat oil and ghee in a pressure pan, add the bay leaf, green chilli, onion, ginger garlic paste and fry for few minutes. Then add chopped mint leaves and coriander leaves fry for 2 minutes in medium flame till the onion turns translucent. Then add chopped tomatoes and fry till it becomes soft. Now add cut vegetables along with salt, turmeric, red chilli powder and fresh garam masala powder  [ which we grind in mixer ]  and coriander powder. Fry for few minutes to get the masala mix well. Then add the soaked basmathi rice, coconut milk, and water. Check the salt at this stage. Close the pressure cooker and put the weight. Keep the gas at medium flame. Wait for 3 whistle to come, then remove from the gas. Once the pressure release, open the lid, and garnish with fresh coriander leaves. Pour melted ghee over the cooked  biriyani . Do not stir let it cool. Then gently fluff with a fork and transfer to a serving bowl. Serve hot with onion raitha and papad.

Mugalai Mix Vegetable

Ingredients :

• Mix vegetables - 2 cups [ cut into small pieces and boiled ]
•  [ flower, baby potato, peas, beans  and carrot ]
• Red big tomatoes - 2 [ pureed ]
• Tomato puree - 2 tbsp [ ready made ]
• Fresh khoya - 1/3 cup [ grated ]
• Turmeric powder - 1/2 tsp
• Salt - as required
• Fresh cream - 2 tbsp
• Curd - 2 tbsp
• Lemon juice - 1 tbsp
• Chat masala - 1 tsp

Grind together :

•  Dhania - 2 tbsp
• Ginger - 1/2 inch piece
• Green chilli - 1
• Cumin seeds - 1/2 tsp
• Cashew nuts - 6 to 10
• Black pepper  - 2 to 4
• Green cardamoms  - 2
• black cardamom - 1 [ moti elaichai ]
• Cloves - 2
• Cinna mon - one small piece
• Mace blades - 2 [javitri ]
• Dry red chillies  - 2

For seasoning :

• Fresh ghee - 4 tbsp
• Mustard seeds - 1 tsp

Method :

Mix all the ingredients of the paste in a bowl, soak in a water [ 1/4 cup ] for an hour. Then grind to a smooth paste, add  3/4  cup water to make it thin. Then heat ghee in a pan. Add mustard seeds, when it  splutters add the masala paste, saute for 5 minutes. Then add grated khoya, mix well. Fry for 2 minutes add pureed tomatoes and tomato pruee, turmeric, salt and chat masala and mix well. Keep stirring continuously till oil separates. Then remove from the fire. Let it cool completely. After that, add curd and cream and mix well. Again keep on low flame and  cook for 3 minutes. Finely add boiled vegetables in the masala and cook for 2 minutes. If the gravy is thick add 2 cups of water and lemon juice. Give  a boil and cook on low heat for 3 minutes. Garnish with coriander leaves.



 

Hotel sambhar for vadas and bondas

Ingredients :

• Thuar dal - 1 cup [ boiled nicely in cooker. Keep atleast 8 whistle ]
• Sambhar onion [ small ] - 10 to12 [ peeled ]
• Red tomatoes - 4 [ chopped ]
• Red pumpkin - 1/4 k.g. [ peeled and cut into cubes ]
• Green chilli - 2 [  slit ]
• Curry leaves - little
• Coriander leaves - little
• Asafoetida - 1/4 tsp
• Tamarind paste - 1/2  tsp
• Jaggery - 1 tsp
• Turmeric powder - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Sambhar powder - 1 tsp
• Grated fresh coconut - 1 table spoon
• Salt - as required

For seasoning :

• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Red dry chilli - 1 [ broken ]

Method :

First boil the thuar dal in pressure pan adding enough water with  turmeric powder.  Wait for 8 whistle  to come. Open  the  lid,  and  mashed  the  dal  nicely.  Then  take  one  deep  bottom  vessel,  pour  the  dal  in to the vessel. Add  onion, chopped  tomatoes, cut  pumpkin, slit  green  chillie, salt , turmeric, asafoetida, red chillie  powder  and  jaggery.  Mix well and allow to boil. When its started  to  boiling add the tamarind paste. Allow to boil till the raw smell goes.Cheak salt at this time,  and if you want add some more water to the sambhar. Add fresh grated  coconut  to  that.  Mean  time  keep  one  small  fry  pan  on  the  gas, add oil to that. When the oil becomes hot, add seasoning to that. When the mustard seeds pop, add sambhar powder in the oil add pour into the sambhar. Garnish with coriander leaves. Make vadas and bondas and soak in the sambhar.

Hotel Vattha Kuzambu

Ingredients :

• Sambhar onions - 1 cup [ peeled ]
• Red tomatoes - 3 to 4
• Tamarind paste - 1 tsp
• Red chilli powder - 3 tsp
• Daneya powder - 2 tsp
• Turmeric powder - 1/2 ts
• Jaggery - 1 tsp
• Salt - as required

For granding :

• Grated fresh coconut - 1/2 cup
• Ani seeds - 1/2 tsp
• Garlic flakes - 2
• Chutney dal [ pottu kadalai ] - 2 tsp

For seasoning :

• Mustard seeds - 1 tsp
• Broken black gram -- 1/2 tsp
• Methi seeds - 1/4 tsp
• Curry leaves - littlChopped coriander leaves - little.
• Oil - 3 tsp

Method :

First take one deep bottom vessel, add oil to that. When the oil becomes hot, add seasonings. When the mustard seeds pop add other ingredients. Then add the onions to that. When the onions change into brown, add chopped tomatoes along with  salt, turmeric, red chilli powder, jaggery  and  dhaneya powder. Mix well. Then add tamarind paste and required water. Allow boil till the raw smell goes.  Mean time grind all the ingredients in a mixer to a smooth paste.  After the raw smell goes add the ground masala to that. Mix well and boil for  10 minutes  more in low flame. When the kuzambu gets ready remove from the gas. Garnish with curry leaves and chopped coriander leaves.  Serve with steam hot rice and roasted curry.

Kuttu [ without dahl and coconut ]

Ingredients :

• Any vegetables chopped - 1 cup [ i have taken chow- chow and green pumpkin. U can use duthi, white pumpkin ]
• Milk - 1 glass
• Besan - 3 tsp [ heaped ]
• Coconut oil- 2 tsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 2 tsp
• Asafoetida - 1/4 tsp
•  [ mix all these [ exept ] [  salt and turmeric ] in the milk without lumps and keep aside ]

For seasoning :

• Coconut oil - 2 tsp
• Mustard seeds - 1 tsp
• Urad dahl - 1/2 tsp
• Curry leaves - little

Method :

First pressure cook the vegetables in the cooker adding salt and turmeric with  required water for 3 whistle. After the pressure goes open the lid, and add the milk masala mixture to that and allow to boil for 5 minutes  in a low flame. Mean time take one small fry pan, add the coconut oil to that. When the oil becomes hot, add the seasoning to that and wait till its pop and the  dhal change in to golden colour. Then  pour it to the kuttu. Have it with jeera rice, steam rice,and roti. Very simple and tasty kuttu.











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Appalath Thogayal ( appalam means fried papad )

Ingredients :

• Fried appalam - 3 to 4 [ chopped] 
•  [which become soft ]
• Green chillies - 3 to 4 [ according to taste ]
• Tamarind paste - 1/2 tsp
• Oil - 2 table spoon 
• Salt - very little [ because already salt is in appalams ]
• Curry leaves - little
• Fresh grated coconut - 1/4 cup

Method :

First take one kadai , add oil. When it becomes hot, add chopped appalams and fry till its change in colour and little crisp. Then add other ingredients to that and grind in mixer to a smooth paste. 
Serve with idli, dosa and hot steamed rice adding little oil to that. Have with wafers or wadams.

Ela Neer Payasam

Ingredients :

• Whole milk  - 2 cups
• Milk maid - 1 cup
• Coconut milk - 1 cup
• Coconut water [ elaneer ] - 1 cup
• Tender coconut - 1 cup [ vazukai chopped ]
• Cashew nuts - 8 to 10 [ broken ]
• Saffon [ kesar ] - little [ soaked in warm milk ]
• Ghee - 2 tsp
•  [ fry the cashews in the  ghee and keep aside ]

Method :        

First take one non- stick vessel. Add ghee to that, fry the cashews in the ghee till its change into golden in colour.Then remove that and keep aside. In same vessel, add milk and allow to boil. When the milk reduced add the saffon  to that  and  mix well,  and  allow to boil for 5 minutes. Then add the coconut milk to that and boil  for 10 minutes in low flame. Then remove from the fire. Before serving add coconut water and chopped tender coconut to that.  Keep it  in  the fridge and serve cool  or hot. Enjoy your tender coconut payasam.

Yarecha Curry

Ingredients :

• Previous day's sambhar - 1 bowl
• Previous day;s rasam mandi - 1/2 cup [ after using rasam remaing portion ]
• Previous day's aviyal - 1 cup
• Previous day's dry curry - 1 cup
• And whatever pacadi, kootu  etc.- 1 cup

Method :

Take one deep heavy bottom vessel. Add all the ingredients together mix well , and boil in high flame foe 10 minutes. Then keep the gas in low flame and  allow to boil for another 5 minutes more. In between stir the curry.When it becomes thick and nice aroma comes remove from the gas. It goes well with rice, roti, and dosas.

P. note.:  Generally people makes this when some funtion held in a house [ sadya  prepared ].

Oma rasam type 2

Ingredients :

• Thur dal  boiled and mashed - 1 cup
• Tomatoes - 2 [ chopped ]
• Green chilli - 2 [ slit ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Asafoetida - 1/4 tsp
• Butter milk - 1 cup [ thin ]
• Chopped coriander leaves - little

For seasoning :

• Mustard seeds - 1 tsp
• Ajvan [ omam ] - 1/2 tsp
• Ghee - 1 tsp
• Curry leaves - little 

Method :

Take one vessel, add  a tsp of oil and fry the chopped tomatoes, green chillies for 2 to 3 minutes. Then add 3 glasses of water to that,  and add salt, turmeric and asafoetida to that. Mix well.  Allow to boil for 10 minutes in low flame. Then add the mashed thur dal along with butter milk.  If required add some more water. Check
the salt and wait till the rasam to come up, then heat the ghee and add the mustard  seeds to that, when its pop add ajvan to that . Wait for a second and then  pour to the rasam. Garnish with curry leaves and coriander leaves. Serve with hot rice and roasted curry along with fried papad.

Oma Rasam

Ingredients :

• Thur dahl - 1/2 cup [ boiled and mashed ]
• Ripe tomatoes - 2 or 3
• Green chillies - 2 [ slit ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Ajvan [ omam ] - 1/2 tsp
• Dry red chillies - 2 to 3
• Curry leaves - little
• Ginger - 1/4 inch piece
• Garlic flakes - 2 [ optional ]
• [ soak ajvan,red chillies, ginger, garlic, curry leaves and green chillies in water
•  and grind to a smooth paste ]
• Ghee - 2 tsp
• Chopped coriander leaves - little 
• Lemon juice - 2 tsp

For seasoning :

• Mustard seeds - 1 tsp
• Cumin seeds - 1/2 tsp
• Ghee - 2 tsp

Method :

Wash the thur dal and add enough water and pressure cook in the cooker. After pressure goes open and mashed it well and keep aside. Then take one vessel, add chopped tomatoes, salt , turmeric, mashed thur dal,  asafoetida, and 2 glass of water. When it starts boiling, and the ground masala and mix well. Allow to boil for 10 minitues in low flame or till the raw smell goes. Then add required water to that, Wait for the rasam to raise up. Remove from the gas. Add lemon juice to the rasam.  Then keep one small kadai, add ghee to that, when it becomes hot, add seasoning and pour in to the rasam.  Garnish with Chopped coriander leaves. Serve hot with steamed rice, any poriyal, and papad.

When people get fever, cold or caugh you can give them. Thay feel better have some taste to mouth  and feel  to eat more.

Hotel Sambhar [ Easily we can make it at home ]

Ingredients :

• Tuvarr dal - 1/2 cup
• Red tomato - 1 [ roughly chopped ]
• Carrot, red pumpkin, brinjal, [ all together ] - 1/2 cup
• Tamarind paste - 1/2 tsp [ thin pulp ]
• Coriander leaves - little
• Oil - 2 tbsp
• Red chilli powder - 1 tsp
• Salt - as required

To grind :

• Fried channa dal - 2 tsp
• Fresh grated coconut - 1 tbsp
• Tomato - 1 [ chopped ]
• Dry red chillies -4 to 5 ( fried in oil )
• Sambhar powder - 2 tsp [ heaped ]

For seasoning :

• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Broken black gram - 1/2 tsp
• Dry red chilli - 1 [ broken]
• Small onion - 8 to 10
• Asafoetida - a pinch
• Methi seeds - 1/4  tsp
• Green chilli - 1 [ slit ]
• Curry leaves - little

Method :

Wash the tuvar dal and pressure cook along with turmeric powder. Allow for atleast 6 to 7 whistles to come. After the pressure leaves, add little water to that, mash well and keep aside. Meantime, grind all the ingredients in a mixer to a smooth paste and keep aside. Then take the same pressure cooker [ wash and take ] keep on the gas. Add oil to that. When the oil becomes hot, add seasoning one by one. When the dal changes into brown and the red chilli becomes crisp, add onion and other vegetablesto that. Mix well. Then pour the mash dal above the vegetables. Add salt, turmeric, red chilli powder, tamarind pulp, along with ground masala and sugar. Mix well and check the salt. Close the cooker and wait for 3 whistles to come. After the pressure goes, open the cooker and garnish with chopped coriander leaves and curry leaves. Your tasty sambhar is ready to serve with idli, dosa and steamed rice. 

Veggie Roll [ Easy method ] An evening snack

Ingredients :

• Potato boiled - 1/4 k.g. [ mashed ]
• Grated carrot - 1/2 cup
• Boiled peas - 1/2 cup
• Green chilli paste - 1 1/2 tsp [ according  to taste ]
• Salt - as required
• Lemon juice - 1 tsp
• Chat masala - 1/2 tsp
• Ginger chopped - 1/2 tsp
• Chopped coriander leaves - little
• Cumin seeds or oregano [ ajwain ] - 1/4 tsp
• Maitha - 1/2 cup
• Conflour - 2 tsble spoon
• Bread crumps - 1/2 cup [ for dusting ]
• Oil - enough for frying

Method :

Take one big bowl, mix all the ingredients except bread crumps. Mix well. Mean time, keep enough oil in a kadai. When oil becomes hot, make rolls from the mixture, dust it in bread crumps and deep fry till it changes into golden and crispy. Remove from the oil and serve hot with tomato ketchup or green chutney. Your easy-to-make yummy evening snack is ready to eat.

P.S. These rolls can be prepared in advance and stored in freezer  for a week. Before preparing take it from the freezer. After the roll gets back to the room temperature, then fry the same in oil. 

Chilli Parota

Ingredients :

• Left over parathas - 4 [ made previous day cut into thin pieces ]
• Spring onion - 1 bundle [ chopped & keep leaves and onion separately ]
• Salt - as required
• Grated cabbage - 2 tbsp
• Grated carrot - 2 tbsp
• Capsicum - 1 chopped
• Green chillies - 2 to 3 [ chopped ]
• Ginger - 1/2 inch piece [ peel and chopped ]
• Garlic flakes - 4 to 5 [ chopped ]
• Red chilli paste - 1 tsp
• White pepper powder - 1/4 tsp [ if needed ]
• Ginger garlic paste - 1/2 tsp
• Tomato ketchup - 2 tbsp
• White kabuli channa - 1 handful [ boiled optional ]
• Soya sauce - 1 tsp
• Oil - 3 tbsp

Method :

First take one kadai & add oil. When the oil becomes hot, add chopped garlic. Fry for 2 seconds till the garlic changes into brown color. Then add onion fry for 3 minutes and add other vegetables one by one. Fry for 5 minutes [ Don't fry more since the vegetables should stay crisp ]. Then add soya sauce to that. After 2 minutes, add ginger garlic paste, red chilli paste, a pinch sugar, salt and tomato ketchup. Mix well & finely add piece parotas and mix well. Garnish with onion leaves. If you want to add channa add along with the vegetables. Serve hot your yummy easy chilli parota is ready for eating.


P. S : Nowadays you can get good parotas in super market also. You can buy and prepare this.

Tharaty Pal [ Pal Khoa or Sweet Milk Khoa ]

Ingredients :

• Whole milk - 1 1/2 litre
• Sugar - 1 1/4 cup
• Curd - 1 tsp

Method :

Pour the milk into a thick & wide bottom vessel. Bring it to a boil on medium flame. Let the milk continue to boil on medium flame untill almost all the water evaporates and milk starts becoming thick. Keep on stirring every minute, to make sure that the milk doesn't boil over and it doesn't stick to the bottom. When the milk starts to get thick and reduces to 3/4th of the vessel, add curd to that and mix well. Leave for 5 minutes.  After 5 minutes, add sugar to that and stir well. After adding sugar, the mixture becomes a little watery again. Continue to simmer for 10 to 15 minutes more. Your yummy Tharaty Pal is ready to eat.


P.S: Tharaty Pal - A popular milk sweet which is prepared in every Brahmin marriages in Tamil Nadu.

Vegetable Thogayal

Ingredients :

• Carrot - 1/2 cup [ chopped ]
• Raw mango [ kacha pakka chopped ] - 1/2 cup
• Red pumpkin - 1/2 cup [ chopped ]
• Capsicum - 1/2 cup [ chopped ]
• Green chilli - 2 [ slit]
• Ginger - 1/2 inch piece
• Tomatoes - 2 [ chopped ]
• Onion - 1 [ peeled and chopped  optional ]*
• Mint leaves  - little
• Coriander leaves - little
• Fresh grated coconut - 1/2 cup
• Salt as required
• Sugar - 1/2 tsp
• Asafoetida - 1/4 tsp
• Tamarind paste - 1/4 tsp

*Those are not eating onion thay can omit 


For seasoning :

• Mustard seeds - 1/2 tsp
• Black broken dal - 2 tbsp
• Dry red chillies - 7 to 8
• Oil - 2 tbsp

Method :

First peel and chop all the vegetables and keep aside. Then heat a kadai & add oil to that. When the oil becomes hot, add the seasoning and fry till the dal changes into golden in color and the chillies become crisp. Then add onion, fry for 2 seconds and add other vegetables one by one. Just fry the vegetables for 5 minutes [ Not necessary that it should get completely cooked ]. Add salt, asafoetida, tamarind paste, mint leaves, coriander leaves ginger, little sugar. Finely add coconut. Mix well and remove from the gas. When it becomes cool, grind in mixer to a smooth paste. It goes well with roti and rice. You can also spread in bread slice too.

Angaya Podi

Ingredients :

• Curry leaves - 1 cup
• Black pepper - 1/4 tsp
• Cumin seeds - 2 tsp
• Dried sundakkai vathal - 20
• or manathakkali vathal- 1 tbsp
• Asafoetida - a pinch
• Veppampoo [ dried neem flower ] - 1 tbsp
• Dry ginger [ sukku ] - 1/2 inch piece
• Fresh ghee or Gingelly oil - 2 tbsp

Method :

Wash the curry leaves, put it and dry roast in a heavy bottom pan. Stir continuously till it becomes crisp.  Then keep aside. Then dry roast pepper till it splutters. Keep aside. Dry roast each ingredients separately. Dry roast sundakkai till it becomes black but it should not be burnt. Add a pinch of asafoetida and little salt. Then grind every thing to a smooth powder .

How to use :

In  cooked rice, put 1 or 2 tsp of this powder. Heat a tsp of ghee or gingelly oil and pour over this powder. Mix well and eat.

This is a powder which cures indigestion and stomach upsets. This controls diarrhoea.

P.S :  Its good for health especially for ladies after delivery.