Mango Payasam

Ingredients :

• Basmathi rice - 2 tbsp
• Milk - 2 cup
• Sugar - 2 tbsp
• Mango plup - 11/2 cup
• Kesar - 1 pinch [ disolve in little warm milk. ]
• Ghee -1 tsp
• Cashews - 6 to 7
• Mango pieces - little
• Cardamom powder - 1/2 tsp

Method :

First powder the rice in a mixcer. Soak kesar in warm milk.  Then add rice power and milk in a vessel, and keep it   in the cooker and  wait  for 3 whistle  come. After the pressure goes, open the cooker and remove the vessel and pour it to  a deep bottom vessel,  [ in case if the rice become thick, put it in the mixer ]  then add sugar, kesar, and allow to boil for 5 minutes in low flame. Then if required add more milk and cardamom powder. Mix well. When it's completely cool, add the mango pulp and mango pieces.  Fry cashew nuts in the ghee and add it to the payasam. Enjoy your  mango payasam.

Curd Rice

Ingredients :

• Raw rice - 1 glass
• Curd - 1/2 cup
• Milk - 3 to 31/2 glass
• Green grapes or 
• Promogrante seeds - 2 tbsp
• Green chili and ginger - 1 tbsp [ finely chopped ]
• Salt - as required
• Curry leaves - little
• Coriander leaves - little

For seasoning :

• Seasame oil - 2tbsp
• Mustard seeds  - 1 tsp
• Urad dal - 1/2 tsp
• Broken cashews - 1 tsp
• Asafoetida - 1/4 tsp
• Finely chopped chili - 1/2 tsp
• Finely chopped ginger - 1/2 tsp 

Method :

Wash the rice add milk and water and pressure cook in the cooker for 4 to 5 whistle. After the pressure goes open the cooker and mashed the rice. Add seasoning , salt, and fruits, curry leaves and  asafoetida. Mix well and add curd.  Make it waterey [ loose ] slowly it  will become thick.   Garnish with coriander leaves.

Brinjal with Peanut Gravy

Ingredients :

• Small purple brinjal - 6 to 8
• Medium size onion - 2 [ peel and chopped ]
• Red tomatoes - 2 big chopped
• Peanuts - 11/2 cup [ fried ]
• Oil - 2 tbsp
• Ginger garlic paste - 1/2 tsp
• Salt - as required
• Turmeric - 1/2 tsp
• Red chili powder - 1 tsp
• Coriander leaves - little

For seasoning :

• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp

Method :

Roast peanuts with skin and keep aside. When its become cool, grind in a mixer to a smooth powder. Then  in  same  kadai,  add  oil. When the oil becomes hot add seasoning  once its splutter  add  chopped onion then slit brinjal and stir for 5 minutes. Then add cut tomatoes.  Saute till all are done. Keep the flame low. Now add ginger garlic paste, red chili powder, turmeric and salt. Now mix the peanut powder along with required water. Cook for 10 minutes more in low flame. Garnish with coriander leaves.  You can do this with ridge gourd also. Serve with roti, and steamed rice.

Katherikai [ brinjal ] Poricha Kuttu

Ingredients :

• Brinjal - 1/2 kg. [ cut in to cubes ]
• Thur dal - 1/4 cup [ boiled and mashed ]
• Tamarind  paste - 1/2 tsp
• Jaggery - 1/4 tsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Curry leaves - few

For grinding masala :

• Urad dal - 1 tbsp
• Black pepper - 1/2 tsp
• Dry red chili - 3 to 4
• Grated coconut - 1/4 cup
• Cumin seeds - 1/4 tsp

[ fry all ingredients  except  coconut  in to golden brown, then add coconut and jeera  and grind in the mixer to a smooth paste and keep aside. ]

For seasoning :

• Coconut oil - 2 tbsp
• Mustard seeds - 1 tsp
• Dry red chili - 1 [ broken ]

Method :

First take one kadai, add coconut oil. When its becomes hot, add seasoning then add cut brinjal to that and fry for 2 minutes. Then add tamarind paste,  salt, turmeric,  jaggery along with required water. Allow to boil for 10 minutes till  brinjal  cooked  well  and the raw smell goes.  Then add mashed thur dal and ground masala and mix well.  Allow to boil 5 minutes more in low flame. Remove from the gas and garnish with curry leaves.  Serve with roti, and rice as a side dish.

Ghee Roast Dosa

Ingredients :

• Raw rice - 200 gms
• Boiled rice - 100 gms
• Urad dal - 50 gms
• Rawa - 2 tbsp
• Ghee - as required
•  Oil - as required
• Salt - as required
• Black pepper jeera powder - 1/2 tsp

Method :

First soak both rice for 6 hours along with urad dal. Then grind in a mixer with a salt to a smooth paste. Do this on previous night.  Keep it out side only for fematation.  Next day add pepper, jeera power and mix nicely.  Keep dosa tawa on the gas, pour a full landle of batter and spread thin dosa. Add ghee and oil mix together in and out. When it's  becomes golden and crispy remove from the tawa.  Serve with coconut chutney and sambhar.  

Saravana Bhavan Hotel Thakkali Kuzhambu

Ingredients:

• Ripe tomatoes - 3  [ cut in to pieces ]
• Big Onion - 1
• Tamarind paste - 1 tsp
• Curry leaves - few
• Turmeric powder - 1/2 tsp
• Seasame Oil - 2 tbsp
• Salt - As required
• Jaggery - little
• Water - 3-4 cups

For seasoning:

• Mustard seeds - 1/2 tsp
• Methi seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Dr Red Chilli - 2 (Broken)

For Grinding Masala:

(Dry roast all these ingredients to golden brown & grind them into a smooth paste)

• Grated Coconut - 3 tbsp
• Coriander seeds - 1 tsp
• Fennel seeds - 1/2 tsp
• Cumin seeds - 1/s tsp
• Channa dal - 1 tsp
• Dry red chilli - 4-5

Method:

Chop tomatoes, green chillies, onion & keep aside. Then take a deep kadai, add oil to that. When the oil becomes hot, add the seasoning. Then add the chopped vegetables & curry leaves. Fry till the tomatoes becomes soft. Then add the tamarind paste along with required water. Add salt, turmeric, red chilli powder, jaggery along with ground masala. Allow to boil till the raw smell goes. Then switch off the gas. Serve with white rice along with potato roast & curd.

Thakkali Thokku

Ingredients :

• Tomatoes - 11/2 k.g. [ red clour ]
• Tamarind  - 1tbsp
• jaggery - small lemon size
• Salt -  as required
• Turmeric - 1/2 tsp
• Red chilli   - 12 to 15
• Asafoetida - 1/2 tsp
• Sea same oil - as required

For seasoning :

• Mustard seeds - 11/2 tsp
• Methi seeds - 1/2 tsp
• Asafoetida - 1/2 tsp
• Seasame oil - enough for the thokku.

Method :

First take a big cooker cut tomatoes in big sizes.  Add all other ingredients in that and keep it on the gas in high flame. don't close. Allow to boil till the tomatoes become soft and all the water should dry. Make it cool and grind in a mixer to a smooth paste. Then keep one deep bottom kadai, add seasame oil. When the oil becomes hot, add seasoning, wait for a second and add the ground mixture. Mix well keep it in the low flame till oil leaves the side. Remove from the gas, when it's becomes cool store it in the jar and keep it in the fridge.