Ginger Rsam

Ingredients :

• Tender ginger -  1 big piece [ peel and chopped ]
• Tomatoes - 2 [ big ]
• Thur dal - 1/4 cup [ boiled and mashed ]
• Turmeric powder - 1/2 tsp
• Lemon - 1 [ juice ]
• Curry leaves - little 
• Coriander leaves - little
• Green chilli - 2 [ slit ]
• Salt - as required
• Mustard seeds - 1 tsp
• Ghee - 1 tbsp

Method :

First boiled and mashed  the thur dal and make it watery. Then in that dal, add salt, turmeric, slit green chilli, and one chopped tomato.  Allow to boil this for 10  minutes. Mean time grind chopped ginger and 1 tomato in a mixer to a smooth paste, and add this to the boiling rasam.  Add required water and boiled for 10 minutes more in low flame.  When the raw smell goes and the rasam gets ready remove from the gas and add the lemon juice to that. Garnish with curry and coriander leaves.  Season mustard seeds in ghee and add it to the rasam.  Your yummy ginger  rasam is ready. Serve with hot steamed rice and roasted curry.

Red pumpkin Payasam [ keer ]

Ingredients :

• Red pumpkin - 11/2 cups [ grated ]
• Cashewnuts - 7 to 8
• Full cream milk - 1 litre
• Milk maid - 1 cup
• Sugar - 1/2 cup
• Cardamom powder - 1/2 tsp
• Grated badam - 2 tbsp
• Raisins - 10 numbers
• Ghee - 1 tbsp

Method :

First cook pumpkin, cashewnuts along with 1/2 glass milk.  When its become cool grind in mixer to a smooth paste. Then keep a  heavy bottom vessel in a gas. Add whole milk to the vessel along with milk maid.  Mix well and allow to boil in low flame.  Then add the pumpkin paste to the milk, and mix well. Then add sugar, cardamom powder and cook till sugar dissolves and consistency is achieved.  Remove from the gas   Fry grated badam pieces and raisins in ghee and add it to the keer. Serve hot or keep  it in the  fridge and serve chill.  Your  yummy  payasam  is  ready.

Vegetable Cutlet

Ingredients :

• Mashed potatoes - 3 to 4
• Boiled carrot - 2 
• Boiled green peas - 1/4 cup
• Finely chopped onion - 2 tbsp
• Finely chopped green chillies -  2
• Finely chopped ginger - 1 tsp
• Finely chopped coriander  - 1 tsp
• Salt - as required
• Red chillie powder - 11/2 tsp
• Amchur powder - 1/2 tsp
• Gram masala powder - 1tsp
• Mint leaves - 1 tsp [ chopped ]
• Oil - enough for deep frying
• Bread grumps - 1/2 cup
• Conflour - 2 tbsp

Method :

Take a bowl mix all ingredients and mash well. If required add little water, then make vadas [ cutlets ]  and keep aside. Then keep oil in a kadai.  When the oil becomes hot add the cutlets in to the oil. When its trun in to golden brown in colour remove from the oil. Serve with tomato ketchup.

Vazakkai Kootu [ hotel style ]

Ingredients :

• Vazakkai - 4 no [ cut in to cubes ]
• Bengal gram dal - 1/2 cup
• Small onions - 8 to 10 [ chopped ]
• Turmeric powder - 1/2 tsp
• Salt - as required
• Asafoetida - a pinch
• Mustard seeds - 1 tsp
• Urad dal - 1/2 tsp
• Oil - 1 tsp
• Curry leaves - little
• Coriander leaves - few

Grind to gether :

• Fresh grated coconut - 3 tbsp
• Red chillies - 5 to 6
• Small onions - 5 to 6
• Cumin seeds - 1 tsp

[ grind all together to a smooth paste ]

Method :

First pressure cook raw banana,  dhal along with turmeric, small onions, asafoetida, and 1 tsp of oil for one whistle and keep aside. [ do not over cook ] After the pressure  goes, open the cooker.  Then heat oil in a kadai, add mustard seeds, urad dal, curry leaves and saute for a minute and  add to the banana along  with ground masala. Mix well and allow to boil for 5 minutes more in low flame. Finely add curry leaves and coriander leaves. Serve hot with rice, sambhar and rasam . It will be a good side dish for roti  too.

Ginger Thogayal

Ingredients :

• Ginger - 3 to 4 table spoon [ chopped ]
• Urad dal - 1 tbsp
• Tamaraind paste - 1/2 tsp
• Red dry chillies - 2 to 3
• Curry leaves - - little
• Salt - as required
• Jaggery - little
• Oil - 2 tsp
• Grated coconut - 2 tbsp
• Asafoetida - a pinch

Method :

Take a pan, add a tsp of oil and add urad dal, red chillies. Fry till the dal change in to golden in colour. Then add tamarind paste, curry leaves, chopped ginger, jaggery,  asafoetida and salt. Finely add grated coconut and  mix well. After it  becomes  cool grind in a mixer to a smooth paste. [ while grinding don't add much water. ] Serve with hot rice, idli and dosa.

Restaurant style vegetable biryani

Ingredients :

• Basmathi rice - 2 cups
• Mix cut vegetables - 1 cup
• Onions - 1/2 cup [ sliced and fried ]
• Saffron - 1/2 tsp [ dissolved in 1/2 cup warm milk ]
• Ghee - 2 tbsp
• Cashews - 6 to 7
• Ginger garlic paste - 1 tsp
• Full fat curd - 1/2 cup
• Green chilli - 2 [ slit ]
• Biriyani masala - 1 tbsp
• Red chilli powder - 1 tsp
• Mint coriander leaves - 1/4 cup [ chopped finely ]
• Salt - as required

For masala :-

• Cashew nuts - 6
• White  poppy seeds [ khus khus ] - 1/2 tbsp
• Cumin seeds - 1/2 tbsp

For seasoning :

• Bay leaf - 1
• Cinnamon - 1 thin piece
• Cloves - 2
• Cardamom - 2

Method :

First grind the cashews, poppy seeds and cumin seeds in to a smooth paste using little water and keep aside. Then deep fry the sliced onions in hot oil till it becomes light brown and crisp, drain the oil on a paper towel. Fry cashews in same oil till its change in to golden brown and keep aside. Wash the rice and soak in the water for 20 minutes. Mean while take a pressure pan, add oil in a medium flame. When the oil becomes hot, add seasoning cashews  wait for a second, then add the ground paste, slit chilli, ginger garlic paste,  fry for a second then add dry masala powder mint and coriander leaves and saute them well.  Then add the curd to it and mix well immediately to prevents it from curdling. Now add the vegetables, salt, soaked rice, soaked safforn  and  with  required water. Now close the pressure  pan and wait for 2 whistle to come. After the pressure goes open the lid and  mix the fried onions, and fried cashews, mint and coriander leaves. Your yummy restaurant style biryani is ready. Serve with raitha and papad.

Tirunelveli's Thangai (Coconut) Araycha Kuzhambu

Ingredients :

• Cut vegetables - 1/2 cup [red pumpkin, brinjal, drumstick, tomato and bhindi]
• Tamarind paste - 1 tsp
• Salt - as required
• Red chilli powder - 1 tsp
• Asafoetida - 1/4 tsp
• Jaggery - 1/2 tsp
• Curry leaves - little
• Oil - 2 tbsp

For grinding :

• Tuvar dal - 1 tsp
• Urad dal - 1/2 tsp
• Methi seeds - 1/4 tsp
• Dry red chillies - 6 to 7
• Fresh grated coconut - 1/2 cup

[Fry all the ingredients in oil till it turns into golden colour [ except coconut ]. After that switch off the gas, add the coconut in same kadai and mix well. After it becomes cool, grind to a smooth paste and keep aside.


For seasoning :

• Mustard seeds - 1 tsp
• Dry red chilli - 2 [ broken ]
• Curry leaves - little
• Coconut oil - 2 tsp

Method :

First take one deep bottom vessel, add the required cut vegetables along with tamarind paste, salt, turmeric, red chilli powder, jaggery, asafoetida and required water. Mix well and allow to boil in the gas till all the vegetables becomes soft. Then add the ground masala to the kuzhambu. If it is thick, add little more water. Allow to boil for 10 minutes more in low flame. When the kuzhambu gets ready, garnish with curry leaves. Remove from the gas. Take one small kadai, add coconut oil, when the oil becomes hot, add mustard seeds along with broken dry red chilli and add it to the kuzhambu. Serve with hot rice, idli and dosa.