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.