Garlic [ pundu kuzhambu ]

Ingredients :

• Garlic - 2 [ full ]
• Small onions - 1 / 2 cup [ peeled ]
• Black pepper - 1 sp
• Sambhar powder - 1 1 / 2 sp
• Tamarind paste - 1 table spoon
• Turmeric powder - 1 / 2 sp
• Jaggery - as per taste
• Ghee - 1sp
• For seasoning:

• Fenugreek seeds - 1 / 2 sp
• Mustard seeds - 1 sp
• Asafoetida - 1 / 4 sp
• curry leaves - little

Grind coarsely :

• Tomatoes - 2 [ red ]
• Big onion - 1 [ or smalled onion 8 ]

Method :
Separate garlic into flakes and peel. Mix tamarind paste into 3 cups of water. Then fry pepper in little ghee and crush coarsely. Then take one deep bottom vessel, add seasonings, garlic, small onions, and crushed pepper. Fry for 3 mints, add sambhar powder, salt, grounded  masala and fry for 5 mints in low flame. Then add tamarind water,turmeric, jaggery and boil for 10 mints, till oil floats.Garnish with curry leaves. Serve hot with ghee rice or curd rice.

Variations :Add sliced brinjal or ladies finger instead of garlic.

Saffron pulav [ kesar, kungumappoo ]

Ingredients :

• Basmathi rice 2 cups [ soaked in water ]
• Bay leaf - 2
• Cashew nuts - 4 to 5
• Cinnamon - 2 pieces
• Cloves - 2 to 3
• Cardamom - 2
• Salt - as per taste
• Saffron 1 / 4 sp [ disolved in little milk ]
• Lemon juice - 1 sp
•  Oil - 1 table spoon
• Butter - 2 table spoon

Method :

Take one pressure pan keep on the gas pour butter and oil together add bay leaf, cinnamon, cloves, cardmom, cashewnuts and  fry for 2 mints, till it becomes golden brown in colour. Then add the soaked rice, with required salt, and 3 1 / 2 cups of  water. Add lemon juice to that [ it helps to prevent rice becoming sticky ]. Before closing the cooker, add safron to the mixture and close the cooker, wait for 2 whisles to come. And then open the cooker. Your tasty easy saffron pulav is ready to serve.

Vegetable makan wala [ subji ]

Ingredients :

• Cauliflower - 1 / 2 cup [ cut into medium pieces ]
• Carrot - 1 / 2 cup [ cut into medium pieces ]
• Baby potato - 1 / 2 cup [ peeled and boiled ]
• Fresh green peas - 1 / 2 cup [ boiled ]
• Salt - as required
• Butter - 2 table spoon
• Oil - 2 table spoon
• sugar - 1 sp
• Fresh cream - 2 table spoon
• Kastoori methi - 1 / 2 sp .

• Grind together :
• Onions - 2 [ cut into slices ]
• Tomatoes - 2 [ cut into pieces ]
• Ginger garlic paste - 1 / 2 sp
• Coriander leaves - little
• Mint leaves - little
• Cashew nuts - 4 to 5
• Poppy seeds - 1 / 2 sp
• Cinnamon - 1 inch piece
• Cloves - 2 to 3
• Cardamom - 2
• Ani seeds - 1 sp
• Turmeric powder - 1 /2 sp
• Red chillie powder - 1 sp

 [ grind all this ingredients in mixer and form a smooth paste ]

Method :
Boil all the vegetables adding salt and turmeric with water. Keep one fry pan on the gas. Pour oil and butter to that and add one onion [ cut into small pieces ]  fry till it becomes brown in colour. Then add ground masala to that, then fry well till ghee separates from it. Add boiled vegetables,and 1 tsp of butter, with little water.Reduce the flame, cover and keep for a few minutes. Stir mildly in between. Before removing add fresh cream, and chopped tomatoes to that. Garnish with slit green chilles on top and chopped coriander leaves. Serve hot with pulkas, and saffron  rice.

Chakavaraty [ jack fruit jam ]

Ingredients :

• Ripe jack fruit - 12 pieces
• Jaggery - 1 1 / 2 cup
• Fresh grated coconut - 1 cup
• Elaichi powder - 1 sp
• Ghee - 2 table spoon

Method  :

Remove the seeds from each jack fruit florets and cut into pieces. Boil in enough water till the fruit becomes soft. Remove from the gas and drain the water and keep aside.Grind it alongwith the coconut in the mixer. Then keep one big non stick pan in the gas. Pour the drained water adding the  jaggery, cook on a slow fire stirring continuously till one stirng comes. Then add the jack fruit, coconut mixture. Mix well. When the mixture becomes thick and starts leaving the pan add ghee and elaichi powder. Stir well and remove from the gas. When cooled store in a dry air- tight container. This jam goes well with elai adai or can be used to make payasam.Your tasty chaka varatie vishu special item is now  ready to eat.

Tomato gravy

Ingredients :

• Onions - 2 [ big ]
• Tomatoes - 1 / 2 k. g. [ red colour ]
• Green chillies - 4
• Salt - as required
• Sugar - 1 tsp
• Cumin seeds - 1 / 2 sp
• Red chillie powder - 3 / 4 sp
• Lemon juice - 1 tsp
• Garam masala powder - 1 / 2 sp
• Oil - 2 tbl. sp.
• Chopped coriander leaves - little
• Cashewnuts - 2 tbl. sp. [ chopped ]

Method :

Cut onions and tomatoes finely. Chopped green chillies. Then heat oil in a pan, season with cumin seeds, add chopped green chillies, onions, fry well, till the onion changes its colour. Add cut tomatoes and fry till the tomato skin comes off from it. Now pour little water with salt, sugar, and lemon juice. Allow it to boil, till it thickens, add garam masala, chillie powder. Cook for 5 mints in lower flame and remove from fire. Garnish with chopped coriander leaves. Serve hot with hot pulkas, parathas, and idlis. Decorate with fried cashewnuts.

Variation :
Omit green chillies, increase quantity of red chillie powder. Add little ginger garlic paste while frying onions.serve with little fresh cream top.

Simple and easy, tasty vatha kuzhambu

Ingredients :

• Sambhar onion [ small onion ] - 1 cup [ peeled ]
• Tamarind paste - 1 table spoon
• Salt - as per taste
• Turmeric powder - 1 / 2 sp
• Red chillie powder - 1 sp
• Jaggery - 1/ 2 sp
• Curry leaves - little
• Mustard seeds - 1 sp
• Seasame oil [ til oil ] - 2 to 3 table sp

For grinding :

• Big onion [ medium size ] - 3 [ cut into big cubes ]
• Red tomatoes - 3 [ small in size ] [ cut into big pieces ]
• Fenugreek seeds [ vendayam ] - 1 / 2 sp
• Sambhar powder - 1 1 / 2 sp

{ fry all these ingredients in 1 sp of oil and grind in mixer, to a  fine paste. ]


Method :

Take one deep bottom vessel or kadai. Keep on the gas, pour 2 table spoons of oil to that add mustard seeds, along with curry leaves. When it spultered add small onions to that, fry for 5 mints, then add tamarind paste to that. Mix well and pour enough water, salt, turmeric, red chillie powder, jaggery and allow to boil for 10 mints. When the onion becomes soft mix the ground masala to that, and cheak the salt. Boil in lower flame.When the kuzhambu gets ready remove from the gas. Serve with steamed rice,  fried potato curry  and papad.

Paruppu adai

Ingredients:

• Rice - 4 cups [ cleaned ]
• Red gram dal - 1 to 1 1/2 cup [ cleaned ]
• Bengal gram dal - 1/2 cup [ cleaned ]
• Whole black gram dal - 1/2 cup [ cleaned ]
• whole green gram dal - 1/2 cup [ cleaned ]
• Green chillies - 4 to 5
• Red chillies - 3 to 4
• Black pepper - 1 sp
• Salt - as required
• Asafoetida - 1 / 4 sp
• Curry leaves - little
• Cooking oil - 1 / 2 cup [ for roasting ]

Method:
Soak rice and dal in water for 2 hours. Then wash again, drain water and grind coarsely adding all the other ingredients given above, except oil. The batter should be slightly thicker than dosa batter. Then grease tava and heat. Pour one ladle of the adai batter in the centre of the tava and spread in a rotating manner with the same ladle to give the right thickness and a proper round shape. Pour one teaspoon til oil around the edges. After a few seconds with a sharp edged spoon gently turn over the adai to the other side. In 2 or 3 places make small holes. Pour one teaspoon of oil in and around. When the adai is crisp and golden in colour, remove from the tava. Serve hot with avial, thogayal, milakai podi, jaggery.


                                               2. Ulundu adai [ Black gram adai ]

Ingredients:

• Rice - 4 cups
• Black gram [ whole ] - 1 to 1 1/2 cup
• Red gram dal - 1 cup
• Green chillies - 4 to 5
• Red chillies - 3 to 4
• Curry leaves - little
• Asfoetida - 1/4 sp
• Salt - as per taste
• Cooking oil - 1/2 cup

Method:
Soak rice and red gram dal in water for an hour. Add black gram, drain water grind coarsely with other ingredients except oil. Make adais as described in type 1. Serve hot with any chutneys, curd, pickles, jaggery, morekuzhambu, as also home made butter.

                                                         3. Kollu adai [Horse gram adai]

Ingredients:

• Rice - 4 cups [ cleaned ]
• Red gram dal - 1 cup [ cleaned ]
• Horse gram [ kollu ] - 1 / 2 cup [ cleaned ]
• Green chillies - 4 to 5
• Red chillies - 3 to 4
• Asafoetida - 1 / 2 sp
• Curry leaves - little
• Salt - as per taste
• Til oil - 1/2 cup [ for shallow frying ]

Method:
Dry fry horse gram lightly. Wash and soak the top 3 items together in water for an hour. Mean time, you may soak the kollu for just 15 minutes before grinding. Drain the water and use it for grinding. Prepare the batter and adai in the usual way and serve preferably hot with sambhar, and onion chutney.

4. Puzhungal arisi adai [Boiled rice adai]

Ingredients:

• Boiled rice - 4 cups [ cleaned ]
• Fresh coconut - 1 cup [ grated or chopped ]
• salt - as per taste
• Cooking oil - 1/2 cup

Method:
Wash and soak rice in hot water over night. Drain the water the next day and grind into slightly coarse, thick batter, adding water as and when necessary. It is preferable to set the batter aside covered with a lid for a day. Next day add coconut and salt to the batter and mix. Heat a tava on a medium fire. Grease it with oil with the help of clean cloth. Then place 1 or 2 handfuls of the batter on it and spread it quickly into a round, even, flatten thick adai by hand often dipping it in cold water kept handy. For people trying it for the first time, this may be difficult, therefore the batter can be loosened a little by adding a small quantity of  water and a ladle can be used to make adai. Pour 2 to 3 teaspoon full of oil along the edge and also some over the central portion. When shallow fried, turn it over and fry the other side adding some oil along the edge. Remove and serve hot with butter, chutney or podi.

Note:
Since boiled rice is heavy and sticky for grinding in the mixer-grinder, it may get heated quickly. So switch it off at frequent intervals and allow it to cool. This adai can be made on the same day as the batter is made but it becomes a little tough although the taste is good.