Chetti Nadu Puli Kuzambu

Ingredients :

• Ladies finger - 50 gms [ cut into 1/2 inch pieces ]
• Small onions - 1/2 cup [ peeled ]
• [ you can take choice of vegetables ]
• Tamarind - lemon size [ extract the pulp ]
• Red chilli powder - 2 tsp
• Salt - as required
• Dhanya powder - 1 tsp
• Asafoetida - 1 / 4 tsp
• Turmeric powder - 1/ 2 tsp
• Jaggery - little

Grind together :

• Dhanya - 1 tsp
• Jeera - 1/2 tsp
• Bengal gram dal - 1 tsp
• Raw rice 1/2 tsp

 [ fry all these ingredients in kadai without oil tll nice aroma comes.Then make powder in mixer and keep aside. ]


For seasoning :

Til oil - 1 tbl. sps.
Ghee - 1 tbl. sps.
Mustard seeds - 1 tsp
Channa dal - 1 tsp
Methi seeds - 1/2 tsp
Curry leaves - little

Method :

Take one deep bottom kadai. Heat oil and ghee together, add the ingredients given in order. When channa dal is golden in colour  and the mustard seeds pop add onion, ladies finger and fry for 5 minutes. Then add the extracted pulp,salt, turmeric, dhanya powder, red chilli powder, jaggery, asafoetida and boil well till it is of reduced to 1/4 of the quantity. Then add the ground masala and boil for another 10 minutes. If necessary add little water. When he kuzambu gets ready remove from the gas. Garnish with curry leaves. Serve with hot rice, papads, wafers, kootu or roasted curry.

 

Ribbon Pakoda Ready Mix

Ingredients:

• Bengal gram flour [besan] - 1 cup
• Rice flour - 1 cup
• Red chilli powder - 1 tsp
• Asafoetida - 1/2 tsp
• Salt - As required

Method :

Mix all the ingredients together and store in an air tight container. Whenever you want to make ribbon, take the required flour [ready mix], add little water, 1/2 tsp hot oil and prepare dough. Make portions of the dough, place into a ribbon mould and press gently straight into the hot oil. Turn over and remove from the oil when it becomes golden in colour and crisp.

Dhan Sakh [Dal Variety]

Ingredients:

• Tuvar dal - 2 cup
• Channa dal - 1/2 cup
• Masoor dal - 1/2 cup
• Potatoes - 1/2 cup [peeled and chopped into 4 pieces]
• Onion - 1/2 cup [chopped]
• Tomatoes - 3 [chopped]
• Pumpkin - 1/2 cup 
• Methi leaves - 1 hand full
• Ginger garlic paste - 1/2 tsp
• Green chilli paste - 1 tsp
• Salt - As required
• Turmeric powder - 1/2 tsp
• Dhaniya jeera powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Red chilli powder - 1 1/2 tsp
• Ghee - 1 tsp
• Oil - 1 tsp
• Water - For pressure cooking

Method:

Take a pressure cooker, add the washed dals, chopped vegetables and enough water. Close the cooker and pressure cook till it becomes soft [4 whistles]. After the pressure leaves, open the cooker, mix well and strain through a colander. Then add all the masalas and mix well. Take one kadai, heat oil, add the above mixture and cook for 5 minutes in low flame. Before serving, add a tsp of ghee and garnish with chopped coriander leaves. Serve hot with roti, cooked rice, or jeera rice.

Useful Tip:

You can mix the remaining stuff (See 2nd Photo) into a chapathi dough and make delicious parathas.

Super Ready Mix [Special Tamarind Rice Mix [Puliyotharai Mix]

                                    Tamarind Rice Mix [Puliyotharai Mix]


Ingredients:

• Tamarind - Small orange size
• Mustard seeds - 1 tsp
• Broken black gram dal - 4 tsp
• Bengal gram dal - 5 tsp
• Dry red chillies - 10 12
• Asafoetida - 1/2 tsp
• Dry turmeric - 1 [Verali Manjal]
• Fenugreek seeds - 1 tsp
• Seasame oil - 4 tsp
• Curry leaves - little
• Salt - as required
• Peanuts - 1 hand full
• Jaggery - little

Method:

Take one deep bottom kadai, pour little oil to that. Then add turmeric, fenugreek, red chillies and asafoetida. Fry till red chillies become crispy. Then remove from the gas and grind in mixer to form into a nice powder and keep aside. Then keep the same kadai in the gas, add remaining oil, mustard seeds, urad dal, bengal gram dal and fry till the dal changes into golden colour. Remove from the gas and grind to a coarse powder and keep aside. Then fry the tamarind without oil [till the wetness goes]. Make powder along with salt. When the kadai is hot, fry the curry leaves in that and crush with hand.  Take one basan or bowl and mix all the powder. Your ready mix tamarind rice powder is ready.

When you want to have the same with rice, add this powder to the ready cooked rice along with 2 tsp of seasame oil, fried peanuts and mix well. Serve with vadams [different type of papad] and wafers.

Melaku Kuzambu Ready Mix

                                           Melaku Kuzhambu Ready Mix


Ingredients:

• Melaku [black pepper] - 5 tsp
• Tuvar dal - 4 tsp
• Coriander seeds - 1 cup
• Asafoetida - 1/2 tsp
• Tamarind - 1 lemon size
• Curry leaves - little
• Salt - As required
• Red chillies - 5 to 6
• Jaggery - 2 tbl sp
• Oil or ghee - 2 tsp

Method:

Take one kadai, heat oil or ghee. Then add coriander seeds, asafoetida, red chillies, tuvar dal and black pepper. Fry till nice aroma comes and dal becomes brown in colour. Finely add curry leaves and remove from the gas. In the same kadai, fry tamarind also. When it becomes cool, grind all together in a mixer, adding salt to that. Your kuzhambu mix is ready. When you want to make kuzhambu, take required powder mix with water and boil for 10 minutes. Garnish with curry leaves.

Instad of thur dal u can also use black brokengram dal. Take black pepper little more than other ingredients.

Mix Vegetable Sabhji [ Gujarati Style ]

Ingredients:

• Potatoes - 1/2 kg [cut into cubes]
• Shelled peas - 1/2 cup
• Carrots - 1/2 cup [cut in to small pieces]
• French beans - 1/4 cup [cut in to small pieces]
• Onions - 2 [finely chopped]
• Turmeric powder - 1/2 tsp
• Salt - as required 
• Red chilli powder - 2 tsp
• Dhaniya jeera powder - 1 tsp
• Sugar - 1/2 tsp
• Oil - 2 to 3 tbsps
• Coriander leaves - little

Method:

Pressure cook the vegetables [except onion] [Allow for just one whistle to come. Do not over cook ]. Then heat oil, add onions and stir. After 2 minutes, add peeled potatoes, peas, carrot, french beans and mix well. Then add masalas like salt, turmeric, dhaniya jeera powder, red chilli powder and sugar. Mix well, sprinkle water and stir well. When the sabhji is well blended, remove from the gas. Garnish with coriander leaves.

Baby Potatoes In Curd

Ingredients :

• Potatoes - 1 / 2 kg [ small / medium ]
• Salt - as required
• Slightly churned sour curd - 1 / 4 cup
• Dhaniya jeera powder - 1 tsp
• Turmeric powder - 1 / 2 tsp
• Red chilli powder - 2 tsp
• Oil / ghee - 3 tsp
• Mustard seeds - 1 tsp
• Curry leaves - little
•  Fresh coriander leaves - little

Method :

Cook potatoes separately in kadai with enough water. [ dont over cook ] Then peel them.  If medium size cut them into two.  Take one kadai, heat oil or ghee, add mustard seeds. When it splutters add cooked potatoes, salt, turmeric, red chilli powder and dhaniya jeera powder. Mix well and cook for 3 minutes. Add churned curd and mix again in low flame for 5  minutes more. When the masala compleately quoted  to the potatoes remove from the gas and garnish with curry leaves and fresh coriander leaves. Serve with rasam bath, roti as a side dish.