Kalyana Rasam

Ingredients :

• Tuvar dal - 1/4 cup [ boiled and mashed ]
• Tomato - 2 big [ red ]
• Ghee - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Mustard seeds - 1 tsp
• Asafoetida - a pinch
• Coriander leaves - 1 hand ful
• Curry leaves - little

For grinding :

• Tuvar dal -1 tbsp
• Blackpepper - 1 tsp
• Red chillies - 2
• Cumin seeds - 1/2 tsp

Method :

In a pan, heat little ghee & add tuvar dal, black pepper & red chillies till it changes color. Finally add cumin seeds & switch off the gas. Add cumin seeds at the end only, otherwise it will taste bitter. Then grind to a fine paste, adding little water & keep aside. Grind the tomatoes & keep aside.

Then take one deep bottom vessel, add tomato puree, ground masala, turmeric, asafoetida, salt & 2 cups of water. Allow to boil in a low flame for 15 minutes. Now add boiled & mashed dal to this & cook till foam comes & switch off the flame.

Garnish with coriander & curry leaves. Heat a ghee in a pan & add mustard seeds. When it splutters, add the same to the rasam. Serve with hot rice along with appalam & curry.

Tendli [ Kovakkai Thogayal ]

Ingredients :

• Kovakkai [ tendli ] - 1 cup [ chopped ]
• Red chilli - 4 to 5
• Cumin seeds - 1/2 tsp
• Channa dal - 1 tsp
• Urad dal - 1 tsp
• Tamarind paste - 1/ 2 tsp
• Grated coconut - 2 tbsp
• Salt - as required
• Onion - 1 [ chopped ]
• Coriander leaves - 1 hand fll
• Garlic flakes - 2 [ optional ]
• Mustard seeds  1 tsp

Method :

In a pan, add a tsp of oil. When its hot, add channa dal, urad dal, curry leaves, red chillies , salt, and  tamarind paste. when the dal change in to golden brown add cumin seeds and switch off the flame and keep aside. In the same pan, add kovakkai and cook it in medium flame for 10 minutes. When its cool grind it along  with  fryed dal, coconut. When 3/4 grind add finely chopped  onion  and coriander leaves. Grind it coarsely. Add little  water  if  required  while grinding. Finely temper with mustard seeds  and  serve  with hot  rice, idli  and  dosas.

Thrunelvayli thaleetha kuzambu

Ingredients :

• Mix vegetables - 1 cup [white pumpkin, yam, red pumpkin, sweet potato and green peas]
• Tamarind paste - 1/2 tsp
• Salt - as required
• Seasame - 2 tsp
• Raw rice - 2 tsp
• Jaggery 1 tsp
• Thur dal - 2 tsp
• Red dry chilli - 7 to 8
• Fresh grated coconut - 1 cup

For seasoning : 

• Coconut oil - 2 tap
• Mustard seeds - 1 tsp
• Curry leaves - little

Method :

Peel the skin from the vegetables and cut into cubes. Then keep one kadai, when its becomes hot, fry seasame seeds, and raw rice with out oil, then add a spoon of oil when the oil becomes hot, add red chillies and fry for a second then add thur dal . When the dal  change  in to gloden  brown  add  fresh coconut  to  that  fry till nice aroma comes.  Then grind along  with seasame, rice in mixer to a smooth paste.  Mean time boil the vegetables in cooker adding tamarind paste, salt, turmeric and jaggery with required water.  Wait for 1 whistle to come. Remove from the gas. After the pressure goes  open the cooker and add the ground  masala  and mix well. Season  with mustard seeds and cuury leaves in coconut oil. Your  tasty kuzambu is ready serve with hot steamed rice. 

Instant Bread Dosa

Ingredients :

• Bread slices - 8 to 9 
• Bombay rawa  [ sooji ] - 1/2 cup
• Rice flour  2 table spoon
• Curd - 1/4 cup
• Water - as required
• Salt - as required

Method :

Take bread slices and cut the edges. Crumble the bread with your hand , then add rawa, rice flour, curd, salt and water. Mix them well and soak for 20 minutes. Now blend it with blender , so that you will get smooth dosa batter consistency. Add water if required.  Take  dosa  tawa,  sprinkle  some oil and wipe of with a landle. Once tawa is hot pour a landle of batter and speard out in a circular motion. Add some oil on top of dosa. Cook for 15 to 30 seconds till it turns golden brown and crisp. Remove from  the  tawa. Serve with  chutney sambhar or melaga podi.
Add in potato subji filling center of the dosa to make masala dosa.

Idli Fry (Restaurant Style)

Ingredients :

• Left over idlis - 8
• Onion - 1 (Medium)
• Tomatoes - 3
• Ginger garlic paste - 1/2 tsp
• Red chilli powder - 1 tsp
• Garam masala - 1/2 tsp
• Turmeric - 1/2 tsp
• Salt - As required
• Oil - As required
• Curry leaves - Little

Method :

Take left over idlis & cut them into cubes. Cut onion & tomatoes finely.

Heat oil for deep frying the idlis. When the oil becomes hot, fry the cut idlis into golden brown color & keep aside in another pan. Heat 2 tsp of oil, add fennel seeds, curry leaves & fry for a minute. Now add finely chopped onions & fry till it becomes transparent. Then add chopeed tomatoes, chilli powder, dhaniya powder, garam masala powder & salt. Mix well till it becomes mushy. Sprinkle little water, add the fried idlis & cook in medium flame for 2-3 mins. Garnish with chopped coriander leaves. Serve hot.

Version of Vatha Kuzhambu

Ingredients:

• Dhania - 2 tsp
• Chana Dal - 1 tsp
• Methi seeds - 1/2 tsp
• Raw rice - 1 tsp
• Curry leaves - 1 hand full
• Dry red chillies - 8-9
• Tamarind paste - 2 tsp
• Jaggery - 1 small piece
• Salt - As required

Method:

Dry roast the ingredients mentioned above, cool & powder. Mix the powder with tamarind water & keep aside. In a kadai, add 3 spoons of seasame oil, mustard seeds, curry leaves & asafoetida.

Once done, add tamarind mixture, turmeric, jaggery & salt to taste. Allow to boil well. This is the main base for any vatha kuzhambu.

You can also add any veggies, onion or garlic (Either cooked or sauted).

In a separate kadai, roast any vathals of your choice & add to the kuzhambu. Can make the main base of vatha kuzhambu in big quantity & can be stored in fridge for 1 month but you need to add little more oil.

Aaloo Chana Chat

Ingredients :

• Cooked boiled chana - 2 cups
• Boiled potatoes - 2 (chopped)
• Green chutney - 1/2 cup
• Sweet chutney - 1/2 cup
• Garlic chutney - 1 tsp (beaten)
• Curd - 1/2 cup (beaten)
• Onions - 2 (finely chopped)
• Chat masala - 1 tsp
• Red chilli powder - 1/2 tsp
• Sev - little
• Chopped coriander leaves - little
• Chopped tomatoes - 1
• Finely chopped raw mangoes - 1/4 cup
• Lemon juice - 1 tsp

Method :

Soak 1/2 cup of chana overnight.

Then boil the same in a cooker & wait for 5-6 whistles to come. Take 2 cups of boiled chana in a bowl. Add boiled potatoes, papdi, green chutney, sweet chutney & garlic chutney. Then add finely chopped onions, tomato, raw mango, chopped coriander leaves & curd. Mix everything well. Take a serving plate. Put one portion chana. Sprinkle a pinch of chat masala, salt, red chilli powder as required. Sprinkle sev on top. Finely drizzle some lemon juice if you prefer. Serve immediately.