Thenkuzal

Ingredients :

• Rice flour - 2 cups
• Udid dal flour - 1/2 cup
• Black till [ seasame ] - 1 tap
• Butter - 2 tbsp
• Salt - as required
• Oil - for deep frying

Method :

Dry roast the rice flour for 5 minutes, then place it on a big plate. Add the dal flour, seasame, and salt. Then add butter and mix well and form a crumbly dough sprinkling few drops of water. Then heat oil for deep frying. Use a murukku press which has a small plate with three holes on it. Add one portion of dough in the press. Press in a circular form on a plastic sheet.Carefully using your hands drop it in the hot oil. Fry till it is done. You can also directly press in the hot oil instead of a plastic sheet. When its change into golden in colour remove from the oil. Store it in a air- tight container.

Laspsi Laddus

Ingredients :

•  Lapsi rawa - 1 cup [ fine rawa ]
• Jaggery -  1/2 cup
• Fresh ghee - just enough to make laddus
• Cardamom powder - 1/2 tsp
• Cashews [ broken ] - 1 tbsp
• Milk - 2 tbsp

Method :

First take one kadai, add 3 tbsp of ghee. When the ghee become hot, add rawa and roast till nice aroma comes and its change in to golden in colour. Then keep aside. Now take one heavy bottom vessel. Keep on the gas and add jaggery to that along with milk and little water. [ just jaggery should dip ]  allow to boil in low flame. When the jaggey  gets one string add  the roasted  rawa in to that. Mix well add cardamom powder and fried cashews.If required add some more ghee and  mix well when the mixture become thick remove from the fire and shape into small balls.

Cauli Flower in Punjabi Gravy

Ingredients :

• Cauli flower - 1 small [ cut into small flowerlets ]
• Salt - as required
• Red chilli powder - 11/2 tsp
• Turmeric powder - 1/2 tsp
• Fresh cream - 2 tbsp
• Sugar - 1/4 tsp
• Cashew nuts - 10
• Onion - 2 [ chopped ]
• Ginger garlic paste - 1 tsp
• Red tomatoes - 2 to 3 [ chopped ]
• Butter - 1 tbsp
• Oil - 2 tssp

Grind to gether :

grind onion, ginger garlic paste, cashews and tomatoes together in a mixie to a smooth paste.

Method :

First boiled the vegetable adding  salt and turmeric and keep aside. Then keep one kadai on the gas, add oil and butter. When it becomes hot, add boiled vegetables to that, mix well then add the ground masala along with turmic and chilli powder. Mix well if required add little water. Then add fresh cream and sugar.  When the gravy becomes thick remove from the gas. Serve with roti and parathas.

Nutristion Vegetable Adai [ Indian Breakfast Recipe ]

Ingredients :

• White kabuli channa - 1/4 cup
• Black whole urad dal - 2 hand full
• Whole masoor dal - 2 hand full
• Whole full green moong dal  - 2 hand full
• Bengal gram dal - 1 hand full
• Thur dal - 1 hand full
• Boiled Rice [ puzungal arisi ]
• Ginger - 1/2 inch piece
• Green chillies - 5 to 6
• Red dry chillies - 7 [ broken ]
• Black pepper - 1/4 tsp
• Grated fresh coconut - 2 tbsp
• Grated carrot, onion, chopped methi leaves - each 1 tsp
• Salt - as required
• Oil and ghee together - for frying
• Curry leaves - little

Method :

[ Soak the  dals  previous night in enough water and rice for 3 hours ]

Drain the water and grind in mixer together  coarsely. Then mix grated vegetables and coconut in that. Then keep a tawa on the gas. Pour the batter on the hot tawa to a thick circle with oil and ghee together around. [ put a hole in the centre. it helps to cook fast ] Then turn over, cook on both sides.
Serve with jaggery and coconut chutney.


 

Cashew Tendli Curry

Ingredients :

• Tender tendli [ ring gourd ] - 250 gms.
•  [ cut in to lenth wise ]
• Sambhar onion - 1/4 cup [ peeled and cut into 2 ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chillie powder - 2 tsp
• Cashewnuts - 1 hand full [ broken ] 
• Curry leaves - little
• Oil - 2 tbsp

For seasoning :

• Mustard seeds - 1 tsp
• Broken black gram - 1 tsp
• Cashewnuts - 1 hand full

Method :

First take one kadai, add oil to that. When the oil becomes hot, add seasonings one by one. When the cashews change in colour, add cut onions to that and fry till its change in colour. Then add dry masalas and mix well. Close with the lid just adding little water to that.  In  between stir. When the water completely absorbed and subji becomes soft remove from the fire. Garnished with curry leaves. It goes well with rice and roti.

Mullu Thangozal [ mutthu saram ]

Ingredients :

• Wet rice flour - 3 glass
• Dal powder - 1 glass
•  [ channa dal 1/2 glass moong dal 1/2 glass together ]
• Butter - 1 tbsp
• Cumin seeds - 2 tsp
• Salt - as required
• Oil - enough for frying

Method :

First  take one kadai. Keep on the gas, when the kadai become hot, dry roast the dal and grind together to a fine powder. Mix rice flour, dal powder, butter, cumin seeds. Add enough water and kneed well to a smooth dough. Make balls of this dough and add them to a murukku maker with mullu plate. Heat oil in a deep frying pan over medium flame.Carefully press the murukku maker over the oil, one or two at a time. Fry the prepared murukkus till light golden brown.  Remove and drain excess oil. Store in a airtight container.

Chetti Nadu Mix Vegetable

Ingredients : 

• Chopped and boiled vegetabl3es - 1 cup [ cauli flour, carrot, french beans, and capsicum ]
• Onion - 1 [ chopped ]
• Red tomato - 2 [ chopped ]
• Basic chetti nadu paste - 2 tsp
• Turmeric powdr - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Oil - 3 tbssp
• Bay leaf -   2
• Salt - as required
• Milk- 1/4 cup

 For paste :

• Poppy seeds - 2 tbsp
• Cashew nuts - 4 to 5
• Cumin seeds - 1 tsp
• Fennel seeds - 1 tsp
• Coriander seeds - 1 tsp
• Cloves - 2 
• Dry red chilli - 5 to 6
• Cardamom - 3
• Grated coconut - 1/4 cup
• Oil - 2 tsp
• Salt -  little

 [  soak poppy seeds and cashew nuts in warm water for 10 minutes.  Then heat oil in a pan, add cumin seeds and fennel. When thay crackle add coriander seeds, red chillies, cardamom, cloves and coconut and mix well. Fry till nice aroma comes. Remove from the gas, when it becomes cool add salt, poppy seeds, and cashews. Grind in the mixer to a smooth paste. It canbe made and stored in freezer. If you are doing before pls avoid addind coconut and while making subji add coconut milk at the end.]

Method :

Heat oil in a pan, when it becomes hot, add  bay leaf, onion and fry till onion becomes  translucent. Now add turmeric, red chilli powder and mix well for a second. Then add tomatoes and fry till it becomes soft and mushy when the oil seperates add  the ground paste and the vegetables along with little water. Allow boil for 5 minutes more in low flame. Finally add milk and salt simmer for 5 minutes and remove from the gas. Serve with steamed rice and roti.

VEGETABLE UTHAPPAM [ SOUTH INDIAN Break fast ]

Ingredients :

• Dosa batter  - 2 cups
• Onion - 1 [ chopped ]
• Tomato - 1 [ chopped ]
• Green chillies - 2 [ finely chopped ]
• Grated carrot - 1 tbsp
• Coriander leaves - little [ chopped ]
• Oil and ghee mix together - 1 cup

Method :

Heat a dosa  tawa over medium heat, add a drop of oil and rub it with half an onion. Once a tawa is hot enough, pour a ladle of batter and rotate  the pan in a circular motion to spread the batter to make thick dosa. Uthappam should be thick, then only  you get a spongy one.
After a minute, once you see bubbles in the uthappam sprinkle all the vegetables one by one. Now gently press all the vegetables with a landle. Pour a teaspoon of oil and ghee mixture around the dosa and few drops over the vegetables. Once the base starts turning golden brown,  you see lots of holes on the top of dosa,  turn the dosa to other side. Once it is cooked, remove from the tawa and serve hot with your favourite chutney and sambar.

Hotel Type Vegetable Korma

Ingredients :

• Mix vegetables - 1 cup [ cut into small pieces ]
•  [ flower, green peas, carrot,potato and french beans ]
• Salt - as required
• Red chilli powder - 2 tsp
• Coriander powder - 1 tsp
• Garam masala powder - 1 tsp
• Oil - 2 tbsp
• Onio - 1 [ chopped ]
• Red tomato - 1 [ chopped]
• Ginger garlic paste - 1/2 tsp

For grind masala :

Take 2 table spoon grated coconut, 1/2 tsp, ani seeds 1/2 tsp, 5 to 6 cashews, and 1 tsp chunty dal and .star anise  Grind all ingredients in mixcer to a smooth paste and keep aside

For seasoning :

• Cinnamon - 1 small piece
• Cloves - 2
• Cardamom - 2 [ crushed ]
• Kalpas - little

Method :

First take one deep bottom kadai, add oil to that. When the oil becomes hot, add seasonings and wait for a second and add chopped onion, add a pinch of salt to that. When it's change in to light pink in colour add chopped tomatoes. When the tomatoes becomes soft add cut vegetables along with salt and turmeric and half glass of water.  Mix well, close with a lid. When the water completely absorbed add dry masalas and ground masalas. Mix well and allow to boil for 5 minutes more in medium flame. Check the salt and  remove from the gas. Your tasty and easy hotel type korma ready to serve. Serve with roti and poori.

 

Baigan Mussalam [ Brinjal subji ]

Ingredients :

• Small brinjal - 4 to 5
• [ here i have taken big brinjal but u can make this in small size ]
• Ghee - 1 tbsp
• Cumin seeds - 1 tsp
• Onion - 1 [ chopped ]
• Ginger garlic paste - 1/2 tsp
• Red chilli powder - 11/2 tsp
• Coriander powder - 1 tsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red tomatoes - 3 [ finely chopped ]
• Tomato purie - 3 tsp
• Oil - as required
• Chopped coriander leaves - little

Method :

First slit the brinjals in to 4 [ not fully ] and keep aside. Then keep one kadai, on the gas add enough oil. When the oil becomes hot, deep fry the brinjals till its change in to light brown. Keep on the tisshu paper. Then take other kadai and add ghee to that. When the ghee becomes hot, add cumin seeds, when its pop add onion and chopped tomatoes to that, mix well. Then add tomato purie, ginger garlic paste,  along with dry masala powder. Stir nicely in low flame till oil leaves side. Then add the fried brinjals to that and mix well . Keep 5 minutes  more till all the masalas completely coated to the brinjals. Remove from the gas. Garnished with chopped coriander leaves. You can have this with roti and steames rice. very tasty dish.

Aloo Gobi recipe in Restaurant Style

• 

Ingredients :

• Medium sized cauli flower - 1 [ chopped florets ]
• Medium sized potatoes - diced potatoes
• Medium sized onion- 2 [ chopped ]
• Red ripe tomatoes - 2 [ chopped ]
• Cashew nuts - 10 [ soaked in hot water for 20 minutes ]
• Fresh cream - 2 tbsp
• Red chilli powder - 1 tsp [ adjust as per hot in the chilli powder ]
• Turmeric powder - 1/2 tsp
• Dhania powder - 1/2 tsp
• Ginger garlic paste - 1/4 tsp
• Garam masala powder - 1/2 tsp
• Kasuri methi - 1/2 tsp [ crushed]
• Butter - 1 tbsp
• Oil - 1 tbsp
• Salt -  as required
• Water - 2 cups

For seasoning :

Small piece of cinnamon, 1 bay leaf, 2 green cardamom, @ cloves, 1 badi elachi

Method :

First grind the cashews in a mixer and keep aside. Then boil the cauli flower and potato  in enough water adding little salt. When it become soft remove and drain the water and keep aside.  Keep one kadai, add butter and oil together . When it becomes hot, add the seasonings. then add the chopped onions and fry till thay become golden, then add ginger garlic paste and fry till the raw smell goes away, add the chopped tomatoes and saute till the tomatoes become soft and pulpy. This takes about 8 minutes. Keep the gas in low flame. Then add the cashew paste along with other dry masalas. Mix well, when the oil leaves the sides add the vegetables and pour water. Allow to boil for 5 minutes. Add kasuri methi and fresh cream. Stir and simmer aloo gobi masala for 1/2 a minute without lid. Garnish with chopped coriander leaves.  Your restaurant style subji i ready to se

Stuffed capsicum with tomato gravy

Ingredients :

• Capsicum medium size - 5 to 6
• Paneer -  - 1/4 cup [ crumbled ]
• Red tomatoes - 1 1/2 cup [ chopped ]
• Boiled and grated potatoes - 1/4 cup
• Salt - as required
• Oil - 4 to 5 tbl, sp
• Turmeric powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Coriander powder - 1/2 tsp
• Red chilli powder - 2 tsp
•  Cashew paste - 2 tbsp
• Sugar - little
• Fresh cream - 2 tsp
• Fresh coriander leaves - little [ chopped ] 

For the gravy :

• Oil - 6 tbsp
• Broken cashew nuts - 2 tbsp [ broken ]
• Cumin seeds - 1/2 tsp
• Chopped onions - 1/2 cup
• Ginger garlic paste - 1/2 tsp
• Green chillies - 1 [ slit ]
• Turmeric powder - 1/2 tsp
• Dhaniya powder - 1/2 tsp
• Red chilli powder - 2 tsp
• Tomato purie - 1/2 cup
• Garam masala powder - 1 tsp

For stuffing :

Heat the oil in a kadai, add cumin seeds. When its crackle, add green chilli, ginger garlic paste, mix vegetables, paneer, potatoes and salt.Add salt,  cream  and mix well and divide in to 5 equal portions and keep aside.

Method :

First heat the oil in a kadai, add the cashews in that, fry for a while and remove and grind it to a smooth paste. Mean time cut the stem of the capsicum and remove the seeds. Then boil a vesselful of water, when the water starts boiling add the capsicum and cook for a minute. Drain again and dip inthe cold water and keep aside. Then stuff each capsicum with the portion of the stuffing. Heat the  remaining oil in the same pan, and add the onions and fry for 5 minutes till  thay turn translucent. Then add ginger garlic paste, other masalas and tomato purie  to that. Mix well, add cashew paste, and little sugar. Boil for 2 minutes till oil separates from the gravy.  Add the stuff capsicum to the gravy and garnish with coriander leaves and serve  immediately. Serve with nan, parathas.

Rice Rawa Upma [ easy method ]

Ingredients : - 

• Rice rawa - 1 cup
• Salt - as required
• Curry leaves - little
• Curd - 1 tsp
• Oil - 2 tsp
• Ghee - 3tsp
• Grated fresh coconut - 2 tsp
• Mint leaves - little
• Grated carrot - 2 tsp
• Coriander leaves - little

For seasoning :

• Mustard seeds - 1 tsp
• Black broken dal - 1 tsp
• Channa dal - 1 tsp
• Asafoetida - 1/4 tsp
• Curry leaves - little

Method :

First take raw rice and mix 1 tsp curd to that and keep for 10 mintues. Then grind in mixer [ in wiper mode ] to a rawa constent and keep aside. Then take one deep bottom kadai, add oil to that. When the oil becomes hot, add seasonings to that one by one. When the dal change in to golden in colour add water [ required ] to that along with remaining curd. Add salt and grated coconut, grated catrrot, mint leaves and coriander leaves. Mix well and close with lid, and wait  till it completely cooked.Keep the gas in low flame. Before removing  from the gas, add ghee to that . Serve hot with tomato thokku and vatha kuzambu. It tastes fantastic. This recipe i learn  from my elder sister lakshmi.

Masala French Fryes

Ingredients :

• Fresh big potatoes = 1/2 k.g. [ peel and cut into lenth wise ]
• [ soak in enough water ]
• Salt - as required
• Conflour - 1 tbsp
• Oil - enough for frying
• Dry red chillies - 4 to5 [ soaked in hot water ]
• Lemon juice - 2 drop

For masala :

Grind soaked chillies  along with salt and lemon juice without adding water and keep aside.

Method :

First boil the potato pieces in water.  [ just one boil  then drain the water. ]  When it becomes cool mix the chilli paste, conflour  to the potato and keep in the fridge for 1/2 an hour. [ you can make like this and store it in the freezer for a month ]   Then keep enough oil in a kadai. When the oil becomes hot, keep the flame in sim mode, then add the potatoes to that and fry till it turns into golden in colour. Remove from the oil and serve with tomato ketchup and chill milk shake.

P .S.  Remove the Fr. fries from the freezer 15 minutes before frying. ]

Navratan Korma [ without onion & garlic ]

Ingredients :

• Potato - 2 [ boiled and cut into small pieces ]
• Carrot - 1 [ cut into small pieces ]
• Capsicum - 1 [ cut into small cubes ]
• French beans - 6 to 7 [ cut into 1" pieces ]
• Green peas - 1/3 cup [ boiled ]
• Paneer - 100 gms[ cut into small pieces ]
• Red tomatoes - 2 [ boil, peel and grind to a pure ]
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 tsp
• Dhania powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Tinned pineapple - 2 slices [ cut into small pieces ]
• Fresh cream - 2 tbsp
• Cashew nuts - 6 to 7 [ crushed ]
• Raisins [ kishmish ] - 6 to 7
• Sugar - 1/2 tsp
• Oil - 3 tbsp
• Ghee - 3 tbsp
• Salt - as required
• Coriander chutney - 2 tsp
•  [ grind 3 tbsp coriander leaves with 1/4 tomato ]
• Fresh chopped coriander leaves - little
• Ginger green chilli paste - 1/2 tsp

Method :

First boil the potatoes, carrot  and  peas together adding little salt  and  keep aside. Then cut the capsicum and beans.  Then take one deep bottom pan, heat oil and ghee together. Then add ginger chilli paste and fry for 2 second, then add cashewnuts and fry till its change into golden colour. Then add coriander chutney and fry for few seconds. Then add fresh pureed tomatoes, salt, turmeric, red chilli powder, dhania powder, garam masala  powder  and  fresh cream. Fry for some times till the masala  leaves oil. Now add all the  boiled vegetables, sugar, paneer pineapple  and  raisins. Mix well. Add 1 cup or required water to get a thick gravy. Allow to boil for 10 minutes more in low flame. When the korma gets ready remove from the gas and garnish with chopped coriander leaves. Serve with nan,  kulcha and roti.

Methi Malai Paneer [ without onion & garlic ]

Ingredients :

• Paneer - - 200 gms [ cut into cubes ]
• Green peas - 1/2 cup [ boiled ]
• Cinnamon - 1'' stick
• Cloves - 2 to 3
• Black cardamon - 1 [ moti elaichi ]
• Cashew nuts - 1 table spoon [ chopped ]
• Red tomatoes - 2 [ chopped finely ]
• Black pepper - 1/4 tsp
• Cream mixed with cashew paste - 1/4 cup
•  [ for cashew paste soak cashewnuts in 1/4 cup of water for 20 minutes and grind to a smooth paste. ]
• Fenugreek leaves - 3 tbsp [ kasuri methi ]
• Salt - as requiredMilk - 1/2 cup
• Sugar - 1/2 tsp
• Green chillies - 2 [ chopped ]
• Ghee - 2 tbsp

Method :

First crush cinnamon, black cardamoms and cloves to a powder. Then heat ghee in a pan, put the cinnamon mixture into it.  Saute for 2 minutes.Then add chopped cashew nuts and saute for few minutes. Then add tomatoes, green chillies, black pepper and salt.  Mix well and keep stiring for 3 minutes more, add 3/4 cup of water, dry fenugreek leaves, sugar, cashew paste and milk. Cook for 5 minutes or till the masala leaves oil. Now add paneer cubes and peas to that and keep in the pressure pan for 1 whistle  and remove from the gas. Serve hot with pulkas, nan and parathas as a side dish.

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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