Arapuli Kozhambu

Ingredients:

• Vegetables (Brinjal, Red pumpkin & vazhakkai) - 1 cup
• Tamarind paste - 2 tsp
• Sambhar powder - 1 1/2 tsp
• Salt - As required
• Asafoetida - 1/4 tsp
• Jaggery - little
• Seasame oil - 2 tbsp
• Curry leaves - little

Boil either channa or rajma or moong dal.


For grinding:

• Urad dal - 2 tsp (Fry till nice aroma comes)
• Dry red chilli - 4-5
• Grated coconut - 1/2 cup

Fry the above 3 in a seasame oil to golden brown. Grind to a smooth paste in a mixer & keep aside.


For seasoning:

• Mustard seeds - 1 tsp
• Urad dal - 1/2 tsp
• Dry red chilli - 1 (broken)

Method:

• Take a vessel & add tamarind paste, sambhar powder, jaggery, salt, turmeric, vegetables, required water & allow them to boil till the vegetables are completely boiled.
• Then add boiled pulses, ground masala, mix well & allow to boil for 10 mins.
• Before removing from the gas, add the seasoning to that.
• Garnish with curry leaves.

Murugal Dosai

Ingredients:

• Idli rice - 1 cup (boiled rice)
• Raw rice - 1 cup
• Urad dal - 1/2 cup
• Tuvar dal - 2 tbsp
• Poha - 1/4 cup
• Methi seeds - 1/4 tsp
• Salt - As required
• Ghee & oil together - As required

Method:

• Wash rice & dal 2-3 times & soak all the ingredients together for 4 hours.
• Then grind in mixer adding little water to a fine paste.
• If the same is grinded in mixer, it will take time & you need to grind in 2-3 batches.
• Add salt to the batter & mix well.
• Keep it for fermentation for 10 hours.
• The batter would have almost doubled after fermentation.
• If the batter is too thick, add 1/2 cup of water. 
• Keep the tawa on the gas, pour the batter & make the dosa.
• Your tasty & crispy dosa is ready.
• Serve with chutney & sambhar.

Lachha Paratha

Ingredients:

• Wheat flour - 1 cup
• Maida - 1 tbsp
• Salt - As required
• Baking soda - A pinch (Optional)
• Oil - 2 tbsp
• Water - Enough for kneading

Method:

• First take a bowl, add flour, maida, salt, oil & mix well.
• Now add required water to knead a smooth & soft dough.
• Cover & keep aside.
• After half an hour, take a large size ball, roll & flatten it.
• Dust some wheat flour.
• Roll it into thin circle like a chapathi.
• Grease the chapathi with oil & sprinkle wheat flour over it.
• Now start creating pleats by folding with the help of the fingers. Stretch the pleated dough as much as possible. 
• Secure the end by pressing gently.
• Take the rolled ball & dust with some flour & start making thin circle.
• Heat tawa & place the paratha.
• After a minute, flip off & cook the other side.
• Once you witness brown spots on both the sides, pour some oil on both the sides.
• Your yummy paratha is ready.
• Serve with any subji.

Aaloo Paneer Kofta Biryani

Ingredients:

• Basmati rice - 2 glasses (Soaked in water for 20 mins)
• Grated Paneer - 1 cup
• Aaloo (Boiled) - 2 to 3 (peel & mashed)
• Salt - As required
• Cashew & Resins - 1 tbsp
• Turmeric - 1/4 tsp
• Red chilli powder - 1 1/2 tsp
• Sugar - 1/2 tsp
• Fresh cream - 2 tbsp
• Oil - As required
• Carrot - 1 (peel & cut into very thin lengthy pieces)
• Onion - 1 big (cut into thin lengthy pieces)
• Fried onion - 1 tbsp
• Methi leaves - 1/4 cup.

Method:

• First take one plate, add grated paneer, mashed aaloo, cashew, resins & salt & mix gently.
• Then make square or round shape & keep aside.
• Then take a kadai & add enough oil.
• When the oil becomes hot, deep fry the paneer, boiled aaloo, till they turn into golden brown & keep aside.
• Then take a pressure pan & add oil.
• When the oil becomes hot, add the seasoning (Cinnamon, cloves, cardamom & bay leaf).
• The add onion, carrot, methi leaves, salt & stir well.
• Till the methi leaves shrink nicely, now add other dry masalas & mix well.
• Then add soaked rice, fresh cream, fried onion along with 1/2 glass of water.
• Close the cooker.
• Wait for 2 whistles to come.
• Then remove from the gas.
• After the pressure goes, open & add the fried koftas to that.
• Enjoy the biryani.
• Serve with raitha.

Kalyana Vatha Kuzhambu - Different Type

Ingredients:

• Sambhar Onion - 1 cup
• Papdi ( avaraikai ) - 1 handful
• Tamarind paste - 1 1/2 tsp
• Turmeric - 1/2 tsp
• Sambhar powder - 1 1/2 tsp
• Salt - As required
• Jaggery - 1 small lemon size

For grinding masala:

• Coriander seeds - 1 tsp
• Channa dal - 1/2 tsp
• Cumin seeds - 1/4 tsp
• Small onion - 1 hand full

Fry all the ingredients & grind to a smooth paste & keep aside.


For seasoning:

• Sesame - 2 tbsp
• Mustard seeds - 1 tsp
• Channa dal - 1 tsp
• Curry leaves - few

Method:

• First take a vessel & add sesame oil.
• When it becomes hot, add the seasoning.
• When the seeds pop & the dal changes its color, add small sliced onionand papdi
• Stir in low flame & add tamarind paste along with required water.
• Add the dry masalas.
• Allow to boil for 10 mins till the raw smell goes.
• Then add the ground masala & mix well.
• Allow to boil for 5 mins.
• When the kuzhambu gets ready, garnish with curry leaves & coriander leaves.
• Before removing from the gas, take 1/2 tsp mustard seeds & methi seeds, make powder & add it to the kuzhambu.
• On the top, finely add a tbsp of sesame oil.
• Your kuzhambu is ready.

Chetinadu Takkali Kurma.

Ingredients :

• Red tomatoes - 10 [ chopped ]
• Cinnamon - 2 small pieces
• Poppy seeds - 1 tsp
• Mustard seeds - 1 tsp
• Oil - 2 tbsp
• Cashews  - 8 to 10
• Garlic flakes - 2
• Fennel seeds [ sombu ] - 1/2 tsp
• Grated fresh coconut - 1/4 cup
• Salt - as required
• Green chili - 2
• Onion - 1 [ big ]

Method :

First chopped  the tomatoes. Peel and cut onion in lenth wise. Then grind coconut, poppy seeds, cashews, cinnamon, fennel seeds, green chili and garlic to a smooth paste and keep aside.  Then take a kadai, add oil.  When the oil becomes hot, add mustard seeds.  Wait for a second, and add onion fry for 2  minutes till it change in colour then add tomatoes. Stir well till tomatoes becomes soft.  Now add ground masala along with water. Allow to boil for 5 minutes more. Add required salt  your tasty kuma is ready. Serve with roti and paratha.

Papad Paratha

Ingredients:

• Urad dal papad - 2
• Salt - As required
• Red chilli powder - 1/2 tsp
• Ghee or oil - 1/2 tsp
• Wheat flour - 2 cups
• Oil - As required
• Chat masala - 1/4 tsp

Method:

• First prepare dough with little normal paratha & keep aside
• Then take the papad, roast  it in the gas & keep aside
• Then powder the papad & into the powder, add ghee, red chilli & mix well
• Your stuffing is ready
• Then remove on small ball from the dough, spread & stuff the papad powder, make it round again like a paratha & roast it in hot tawa on both the sides
• Serve with curd