Baby Corn Baby potato Biriyani

Ingredients :

• Basmati rice - 1 glass [ soaked in water for 20 minutes ]
• Baby corn - 250 gms
• Baby potato - 4 to 5 [ peeled and soaked in the water ]
• Cumin seeds - 1/2 tsp
• Whole garam masala* 
• Curd - 1 tbsp (beaten)
• Onion - 1 or 2 [ peeled and chopped finely ]
• Turmeric powder - 1/2 tsp
• Salt - as required
• Red chilli powder - 11/2 tsp
• Coriander powder - 1 tsp
• Coriander leaves - little
• Cashewnuts - 10
• Oil - 3 tbsp
• Ghee - 1 tbsp
• Sugar - 1/2 tsp

*dal chini, green cardamom, bay leaf cloves, each 1 or 2


For the ground masala:

• Red tomato - 1 big [ chopped ]
• Coriander leaves - 1/4 cup
• Green chillies - 2
• Ginger - 1/2 inch piece
• Garlic flakes - 3 to 4

[Grind all these in a mixer to a smooth paste]


Method :

First take one pressure cooker or pan. Heat oil and ghee together, add the following garam masala and saute till they crackle. Then add cumin seeds, cashews & chopped onion. Fry till the onion, cashews changes into brown colour.

Then add the ground paste, stir and saute for 2 minutes in low flame. Then add dry masalas to that & mix well. Then add sliced baby corn and baby potatoes to that. Fry till the oil leaves the side. Then add the soaked rice and mix well. Add water to that. [ Upto rice level ]. Add a table spoon of beaten curd along with 1/2 tsp of sugar. Mix well & close the cooker. Wait for 3 whistles to come. When the pressure goes, open the lid. Fluff the rice with a fork. Serve with raitha or vegetable salad.

Savari Pan Cake

Ingredients :

• Bread slies - 5 to 6 [ cut the sides and soaked in a milk ]
• Potatoes - 4 [ boiled and mashed ]
• Milk - 2 cup
• Green chillies  - 2 [ finely chopped ]
• Onion - 2 [ finely chopped ]
• Tomato - 1 big [ chopped ]
• Capsicum - 1 small [ finely chopped]
• Ginger - small piece [ finely chopped ]
• Salt - as required 
• Garam masala - 1/2 tsp
• Red chilli powder - 1 tsp
• Coriander leaves - 1/2 cup
• Conflour - 3 tbsp
• Oil - for frying

Method :

First take one bowl add the middle portion of bread slices along with milk. Then add mashed potatoes, conflour, chopped onion, tomato, green chillies, ginger, coriander leaves and other dry masalas. Then mix all with a blender and keep aside for 20 minutes. Then keep a non- stick tawa on the gas, sprinkle little oil on the tawa. Wipe it and then pour one ladle of batter on the tawa  and gently dab it to spread like regular dosa. make like uthappam. The flame of the gas should be low. Sprinkle oil around the edges. However I prefer to cover and cook for a little while and then without the lid. Cook till both sides become crispy. Serve hot with tomato ketchup.

Mudurai Hotel VathaKuzambu

Ingredients :

• Thuvar dal - 2 tbsp
• Channa dal - 2 tbsp
• Dry red chillies - 8 to 9
• Black pepper = 1 tbsp
• Cumin seeds - 1 tsp
• Methi seeds - 1/2 tsp
• Curry leaves =  little
• Sambhar onion - 10 ] pealed ]
• Garlic flakes = 2 [ optinal ]
• Tamard paste - 2 tsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Sambhar powder - 1 tsp
• Asafoetida -  1/4 tsp
• Seasame oil - 3 table spoon
• Jaggry  - little

For seasoning :

• Mustard seeds - 1 tsp
• Channa dal - 1 tsp
• Broken red chillies - 2
• Sundakkai vathal - 2 tsp

Mehod :

First take one kadai, add little oil to that and fry thurdal, channa  dal,  black pepper,  red chilles, methi seeds, black pepper, cumin seeds, small onion, and curry leaves.  Then grind in a mixer to a smooth paste and keep aside. Then take one deep bottom vessel, add seasame oil. When the oil becomes hot, add mustard seeds,  channa dal, broken dry red chilli, and sundakkai vathal.  When the seeds pops and the vathal becomes dark in colour add tamarind paste along with required water.  Add salt, turmeric, sambhar powder and asafoetida, Mix well when its start boiling add jaggry.  Allow to boil in low flame for 10 to 15 minutes. When the raw smell goes add the ground paste to that. Mix well. boil 5 minutes more. When the kuzambu becomes thick and nice aroma comes, remove from the gas. Garnish with curry leaves and a teaspoon of seasame oil. Serve with any roasted curry. You can make this kuzambu and store it for a week.

Aloo capsicum paneer gravy

Ingredients :

• Potatoes - 2 [ medium size cut into cubes ]
• Paneer - 50 gms [ cut into cubes ]
• Capsicum - 1 [ cut into cubes ]
• Onion - 1 [ medium roughly chopped ]
• Red tomatoes - 2 [ chopped ]
• Ginger garlic paste - 1/2 tsp
• Salt - as required
• Turmeric powder - 1/2 tsp
•  Red chilli powder - 2 tsp
• Garam masala powder - 1/2 tsp
• Sugar - 1/2 tsp
• Cashew nuts - 5 to 6 [ soaked in hot water ]
• Chopped coriander leaves - little

For seasoning :

• Oil - 2 to 3 tablespoon
• Cumin seeds - 1/2 tsp

Method :

Soak cashews in hot water for 20 minutes. Grind them with 2table spoon of water and make smooth paste. Then take one small cooker add oil to that, when its becomes hot, add cumin seeds. When its pops  add  onion, tomatoes, ginger garlic paste. Fry for 5 minutes till the raw smell goes and the tomatoes  becomes soft, then add  cube potatoes, capsicum and finely  paneer pieces. Mix well and  add dry masalas one by one. If required add little water along  with cashew paste. Close the cooker and wait for 2 whistle to come. When the pressure goes open the lid and garnish with chopped coriander leaves. Serve hot with roti or paratha.

Tendli [ little gourd ] green Masala

Ingredients :

• Tendli [ kovakkai ] - 250 gms. [ finely chopped ]
• Green chillies - 2 to 3 [ slit ]
• Coriander leaves - little
• Ginger - small piece
• Salt -  as required
• Turmeric powder - 1/2 tsp
• Curry leaves - little
• Grated coconut - 1/2 cup
• Sugar - 1/2 tsp

For seasoning :

• Coconut oil - 2 table sp
• Mustard seeds - 1 tsp

Method :

First grind coconut, green chillies, ginger, coriander leaves in a mixer. [ don't add water. ] Keep aside. Then take one kadai, add coconut oil. When the oil becomes hot add mustard seeds, when its pop add chopped tendli to that, and  mix well . Add salt, turmeric and sugar along with little water. Mix well and close with a lid. Stir in between till  the water completely dry and the subji becomes soft. This time add the ground masala to that and mix well. Add curry leaves and remove from the fire. Serve with any kuzambu or rasam as a side dish.

Chakka Payasam [ jack fruit ]

Ingredients :

• Jack fruit [ ripe ] - 1 cup [ chopped ]
• Bengal gram dal - 1/2 cup
• Sabudana [ sago ] - 2 tbsp
• Jaggery - 2 cups [ grated ]
• Cardamom powder - 1 tsp
• Cashew nuts and kismis - 2 tsp
• Coconut milk - 2 cups
• Ghee - 2 tsp

Method :

First take one small cooker,  add jack fruit, dal, and sago together along with little water. Wait for 3 whistle to come. After the pressure goes , open the lid and add the jaggery . Mix well, allow to boil till the raw smell goes. Then add the  coconut  milk to that. When the payasam becomes thick add cardamom powder and remove from the gas. Then take one small pan, add ghee to that. When the ghee melts add cashews and kismis to that. Fry for a second, till the cashews change into golden in colour.  Add to the payasam and mix well. Serve hot or cold.  

yalaneer Puthena Rasam [ coconut water mint rasam ]

Ingredients :

• Thuvar dal - 1/2 cup [ boiled and mashed and diluted ]
• Coconut water  - 1 cup
• Mint leaves - 1/2 cup [ chopped ]
• Tamarind paste - 1/2 tsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Green chillies - 2 to 3 [ slit ]
• Asafoetida - 1/4 tsp
• Jaggery - 1/4 tsp

For seasoning  :

• Coconut oil - 2 tsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1/2 tsp
• Red dry chillies - 2 [ broken ]

Method :

First take one deep bottom vessel, add coconut oil to that. When the oil becomes hot, add the seasonings to that.  When the mustard seeds pop add the tamarind paste to that along with required water. Add salt, turmeric, jaggery green chillies  and chopped mint leaves.  Mix well and allow to boil for 10 minutes till the raw smell goes.  Then add the dal  water  and coconut water to that.  Mix well, when the rasam started to boil add  a pinch of  asafoetida  and remove from the gas. Garnish with finely chopped mint leaves.  Serve with rice and roasted curry.

Have it like a soup also. It is a good apidayser.

Carrot Rasam

Ingredients:

• *Rasam powder - 2 tsp
• Carrot - 3 (finely chopped)
• Red tomato -  (chopped)
• Garlic - 2 flakes (chopped)
• Salt - as required
• Turmeric - 1/2 tsp
• Sugar - 1/4 tsp
• Tuvar dal - 1/4 cup (boiled & mashed)
• Curry leaves - little
• Asafoetida - 1/4 tsp
• Tamarind paste - 1/2 tsp

For seasoning:

• Cumin seeds - 1/2 tsp
• Mustard seeds - 1 tsp
• Sesame oil - 1 tsp

Method:

Grind carrot & tomato in a mixer, make a pulp of it & keep aside. Then take one deep bottom vessel, add the sesame oil. When it becomes hot, add the mustard seeds & cumin seeds one by one. When it pops, add the chopped garlic. When the garlic changes into brown color, add the tamarind paste along with required water. Add salt, turmeric, sugar & mix well. Allow to boil till the raw smell goes. Then add the carrot pulp along with dal water. Mix well & add the rasam powder to that. Add required water, mix asafoetida to that. When it starts boiling, remove from the gas & garnish with little coriander leaves. Serve with steamed rice or you can have it like a soup also.


Rasam powder:

To make rasam powder, 1 cup methi seeds, 2 cups back pepper, 3 cups cumin seeds. Dry roast each ingredients separately & grind in a mixer together,& form a smooth powder. Store it in an air-tight container.

Tomato Kadi

Ingredients:

• Red tomatoes - 1/4 kg
• Besan - 2 tbsp
• Green chilli - 3-4
• Ginger - 1 inch piece
• Salt - as required
• Red chilli powder - 2 tsp
• Turmeric powder - 1/2 tsp
• Oil - 2 tbsp
• Cumin seeds - 1 tsp
• Coriander leaves - little (for garnishing)

Method:

Grind tomatoes, green chillies & ginger into a smooth paste. Then take one kadai & add oil to that. When it becomes hot, add cumin seeds. When it splutters, add the ground paste to that & mix well. Add salt, turmeric & 1 tsp chilli powder along with little sugar. Allow to boil for 10-15 mins. Then mix the besan to 1-1 1/2 glass of water. Beat well to avoid lums. Then add it to the tomato puree & mix well. Allow to boil for 5 mins more in a low flame. Then remove from the gas.

For thadka, add little oil in a small pan. When it becomes hot, add cumin seeds and 1 tsp of red chilli powder and add to the kadi. Serve with idli, dosa, roti & steamed rice.

Achar ki Dal

Ingredients:

• Chana Dal - 1/4 cup
• Masoor/Tuvar Dal - 1/2cup (cleaned & boiled)
• Tomato Puree - 2 tbsp or 2 tomato chopped
• Onion - 2 (chopped)
• Green Chilli - 2-3 (chopped)
• Ginger Garlic paste - 1/2 cup
• Curry leaves - little
• Coriander leaves - little
• Turmeric - 1/2 tsp
• Dhania jeera powder - 1/2 tsp
• Red chilli powder -1/2 tsp
• Salt - as required
• Chat masala - 1/4 tsp
• Garam masala - 1/2 tsp
• Aachari masala - 1/2 tsp

For seasoning :

• Mustard seeds - 1 tsp
• Jeera - 1/2 tsp
• Methi seeds - 1/4 tsp
• Kalonji - 1/2 tsp
• Ani seeds (Sombu) - 1/2 tsp
• Oil - as required
• Asafoetida - 1/4 tsp

Method :

Take one kadai & add oil to that. When the oil becomes hot, add the seasoning one by one. When the seeds pop, add chopped onion, green chillies & tomato. When the onion becomes light golden in color, add the dry masala one by one. Fry for 5 minutes in a low flame till the oil separates from the masala. Then add the mashed dal to that along with required water. Allow to boil for 10-15 minutes. When the dal gets ready, remove from the gas. Garnish with little curry & coriander leaves.

Serve with rice, roti along with sabji.


For Achari Masala Powder


Ingredients:

• Coriander seeds -  1/2 cup
• Red chilli - 10-12
• Turmeric - 1 1/2 tsp
• Cumin seeds - 2 tbsp
• Mustard seeds - 1 1/2 tsp
• Methi seeds - 1 tsp
• Black pepper - 2 tbsp
• Ani seeds - 1 tsp
• Tamarind powder - 2 tsp*
• Lemon powder - 1 tsp
• Salt - 1/2 tsp

Method:

Fry all the ingredients without oil & grind in a mixer & store it in an air-tight container.


*Note:  Fry the tamarind in little oil till it becomes crisp. Make it cool & grind in a mixer.

Pavakai Podi (Bittergourd Powder)

Ingredients :

• Bitter gourd - 2 [ scraped and chopped finely ]
• Tamarind paste - 1/4 tsp
• Garlic flakes - 2
• Turmeric powder - 1/2 tsp
• Salt - as required
• Oil - enough for deep fry

To roast :

• Channa dahl - 2 tbsp
• Urad dahl - 2 tbsp
• Coriander seeds - 2 tbsp
• Grated coconut - 2 tbsp

Method :

Wash and remove middle part [ seeds ] of the bitter gourd. Chop finely the bitter gourd, mix salt and turmeric and keep aside for 30 mins. Then squeeze the excess water well for about half an hour. Then heat oil & deep fry the chopped bitter gourd till it becomes golden in color so that it doesn't gets burned. Drain the excess oil in a tissue paper. Dry roast the channa dahl, urad dahl, coriander seeds, red chilies till it becomes golden in color. Then dry roast coconut separately. When the ingredients becomes cool, add garlic & tamarind. Grind all these ingredients into slightly chorus powder along with salt. Store it in an air-tight container.

You can store it for a month in a refrigerator.


How to use :

Have it along with hot steamed rice, add 1 or 2 tsp of this powder, mix the same with ghee & have it along with mixed roast sabhji & papad. 

Breakfast item made with varieties of batters Toast cutlet

Ingredients :

• Remaining adai  batter - 1 cup
• Idli batter - 1/4 cup
• Bajji  bonda mix flour - 2 tabl sp
• Bread slices- 2 [ soaked in water and squeezed ]
• Bread grumbs - 3 table spoon
• Bread slices  - 6 to 8 [ toasted ]
• Onion - 2  [ finely chopped ]
• Green chillies - finely chopped
• Coriander leaves = little [ finely chopped ]
• Oil - enough for frying
• Tomato ketchup - as required

Method :

First take one bowl, add adai, idli batter along with chopped onion, green chillies, coriander leaves, bajji bonda mix, squeezed  bread  slices, and bread grumbs. Mix well and  don't add extra water. Mean time keep enough oil in a kadai. When the oil becomes hot, take little ball from the batter shape like a vada and drop it  in the oil. At a time 3 to 4 you can put. When the vadas change in to golden brown and crispy remove from the oil.  Toast the bread slices.  Take 2 slices bread, keep one vada  in the middle  add  some  tomato  ketchup close with other slice of  bread. Enjoy your toast cutlet.

Rawa Pongal

Ingredients:

• Rawa - 1 cup (Upma Rawa)
• Moong Dal - 1 cup 
• Water - 3 cups
• Salt - As required
• Asafoetida - 1/4 tbsp
• Onion - 1 (Chopped finely)
• Tomato - 1 (Chopped finely)
• Carrot - 1 (Grated)
• Green chillies - 2 (Chopped)
• Ginger - 1/2 inch (Chopped finely)
• Curry leaves - Little

For seasoning :

• Mustard Seeds - 1 tsp
• Cumin seeds - 1/2 tsp
• Black pepper - 1 tsp
• Cashewnuts - 1 tbsp (broken)
• Oil - 2 tbsp
• Fresh ghee - 1 tbsp

Method :

Take one small cooker, boil the moong dal. Mash & allow for atleast 3 whistles to come. Then take one non-stick kadai, add ghee & oil to that. When it becomes hot, add the seasoning one by one. Then add onion, tomato, carrot, green chillies, ginger & curry leaves. Then add the rawa to that. Fry till it becomes light red in colour. Add salt & asafoetida to that. Mix well & add boiled mashed moong dal to that. Keep the gas in low flame till the upma becomes thick. Add little ghee to that & close the lid. After 5 minutes open the lid & garnish with coriander leaves. Serve with chutney & sambhar.