Vengaya moor Kuzambu [ onion kadi ]

Ingredients :

• Fresh butter milk - 4 cups [ thick ]
• Onion - 2 [ chopped ]
• Green chillies - 2
• Dry red chillies - 5
• Grated fresh coconut - 1/2 cup
• Mustard seeds - 1/2 tsp
• Methi seeds - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Ginger - 1/2 inch piece
• Curry leaves - little
• Coconut oil - 2 tbsp

For seasoning :

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

Grind together :

Grind fresh coconut, ginger, green chilli, and cumin seeds together to form a smooth paste.


Method:

Mix the ground masala to the butter milk without forming lumps. Then take one kadai, add coconut oil to that. When it becomes hot, add the seasoning. When the mustard seeds pop, add chopped onion, curry leaves to that. When the onion changes in light colour, add the butter milk to that. Mix well. Keep the flame in lower level. When the kuzhambu comes up [ like milk ] switch off the gas and mix required salt and stir well. Serve with roasted potato curry.

Thandai

Ingredients :

• Full fat milk - 5 cups [ boiled and cooled ]
• Powdered sugar - 1/4 cup
• Ground black pepper [ kalimirch ] - a pinch
• Saffron - few

To grind into fine powder :

• Almonds - 1/4 cup
• Poppy seeds [ khus - khus ] - 2 tbsp
• Fennel seeds [ saunf ] - 2 tbsp
• Cardamom powder - 1/2 tsp
• Whole white peppercorns - 20

Method :

Mix the ground powder and milk in a deep bowl. Use a whisk and keep in fridge for 2 hours. Then strain the mixture through a strainer. Add powder sugar, pepper powder and saffron and mix well. Finely pour in a  big glass and serve chilled. Garnish with saffron.

Kesari [ An Easy Method ]

Ingredients :

• Rawa - 1 cup
• Ghee - 1/2 cup
• Sugar - 1 1/2 cup
• Water - 3 cup
• Cardamom powder - 1/4 tsp
• Cashews & kismis - 1 tbsp
• Kesar colour - pinch
• Cooker - for making

Method :

First take the cooker, heat the ghee. When it starts melting, add cashews and kismis along with rawa. Keep the gas in low flame. Mean time, pour the water to a vessel. Add colour, sugar and cardamom powder. Mix well. When it starts boiling, pour it to the rawa and switch off the gas. Close the cooker and put the weight. After 20 minutes, open the cooker. Your yummy kesari is ready to serve. No need of stir in the gas. Its so easy and you will love to make this. I learnt this from my sister.

Mumbai Tawa Pulao

Ingredients :

• Basmathi rice - 1 cup
• Onion - 2 [ chopped ]
• Green capsicum - 1 big [ chopped ]
• Salt - as required
• Green peas - 1/2 cup [ boiled ]
• Potato - 1 big [ boiled and mashed ]
• Butter - 2 tbsp
• Ginger garlic paste - 1 tsp
• Red tomatoes - 1 cup [ finely chopped ]
• Pav bhaji masala - 2 tsp
• Red chilli powde - 1 tsp
• Coriander leaves - little [ finely chopped ]
• Lemon - 1 [ sliced for garnishing ]

Method :

First boiled the rice and make it cool. Then take  one iron  tawa add lots of  butter, when the butter melts add chopped onions to that, then ginger garlic paste,  lots of chopped tomatoes capsicum , green chilli,   mashed potato and coriander leaves. Mix well, add salt, red chilli powder, and pav bhaji masala and boiled green peas. When the subji gets ready, add boiled rice and mix well, Mix the rice with two spoon. Your tasty mumbai tawa pulav ready. Serve with raitha and papad.

Baby Corn Baby potato Biriyani

Ingredients :

• Basmati rice - 1 glass [ soaked in water for 20 minutes ]
• Baby corn - 250 gms
• Baby potato - 4 to 5 [ peeled and soaked in the water ]
• Cumin seeds - 1/2 tsp
• Whole garam masala* 
• Curd - 1 tbsp (beaten)
• Onion - 1 or 2 [ peeled and chopped finely ]
• Turmeric powder - 1/2 tsp
• Salt - as required
• Red chilli powder - 11/2 tsp
• Coriander powder - 1 tsp
• Coriander leaves - little
• Cashewnuts - 10
• Oil - 3 tbsp
• Ghee - 1 tbsp
• Sugar - 1/2 tsp

*dal chini, green cardamom, bay leaf cloves, each 1 or 2


For the ground masala:

• Red tomato - 1 big [ chopped ]
• Coriander leaves - 1/4 cup
• Green chillies - 2
• Ginger - 1/2 inch piece
• Garlic flakes - 3 to 4

[Grind all these in a mixer to a smooth paste]


Method :

First take one pressure cooker or pan. Heat oil and ghee together, add the following garam masala and saute till they crackle. Then add cumin seeds, cashews & chopped onion. Fry till the onion, cashews changes into brown colour.

Then add the ground paste, stir and saute for 2 minutes in low flame. Then add dry masalas to that & mix well. Then add sliced baby corn and baby potatoes to that. Fry till the oil leaves the side. Then add the soaked rice and mix well. Add water to that. [ Upto rice level ]. Add a table spoon of beaten curd along with 1/2 tsp of sugar. Mix well & close the cooker. Wait for 3 whistles to come. When the pressure goes, open the lid. Fluff the rice with a fork. Serve with raitha or vegetable salad.

Savari Pan Cake

Ingredients :

• Bread slies - 5 to 6 [ cut the sides and soaked in a milk ]
• Potatoes - 4 [ boiled and mashed ]
• Milk - 2 cup
• Green chillies  - 2 [ finely chopped ]
• Onion - 2 [ finely chopped ]
• Tomato - 1 big [ chopped ]
• Capsicum - 1 small [ finely chopped]
• Ginger - small piece [ finely chopped ]
• Salt - as required 
• Garam masala - 1/2 tsp
• Red chilli powder - 1 tsp
• Coriander leaves - 1/2 cup
• Conflour - 3 tbsp
• Oil - for frying

Method :

First take one bowl add the middle portion of bread slices along with milk. Then add mashed potatoes, conflour, chopped onion, tomato, green chillies, ginger, coriander leaves and other dry masalas. Then mix all with a blender and keep aside for 20 minutes. Then keep a non- stick tawa on the gas, sprinkle little oil on the tawa. Wipe it and then pour one ladle of batter on the tawa  and gently dab it to spread like regular dosa. make like uthappam. The flame of the gas should be low. Sprinkle oil around the edges. However I prefer to cover and cook for a little while and then without the lid. Cook till both sides become crispy. Serve hot with tomato ketchup.

Mudurai Hotel VathaKuzambu

Ingredients :

• Thuvar dal - 2 tbsp
• Channa dal - 2 tbsp
• Dry red chillies - 8 to 9
• Black pepper = 1 tbsp
• Cumin seeds - 1 tsp
• Methi seeds - 1/2 tsp
• Curry leaves =  little
• Sambhar onion - 10 ] pealed ]
• Garlic flakes = 2 [ optinal ]
• Tamard paste - 2 tsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Sambhar powder - 1 tsp
• Asafoetida -  1/4 tsp
• Seasame oil - 3 table spoon
• Jaggry  - little

For seasoning :

• Mustard seeds - 1 tsp
• Channa dal - 1 tsp
• Broken red chillies - 2
• Sundakkai vathal - 2 tsp

Mehod :

First take one kadai, add little oil to that and fry thurdal, channa  dal,  black pepper,  red chilles, methi seeds, black pepper, cumin seeds, small onion, and curry leaves.  Then grind in a mixer to a smooth paste and keep aside. Then take one deep bottom vessel, add seasame oil. When the oil becomes hot, add mustard seeds,  channa dal, broken dry red chilli, and sundakkai vathal.  When the seeds pops and the vathal becomes dark in colour add tamarind paste along with required water.  Add salt, turmeric, sambhar powder and asafoetida, Mix well when its start boiling add jaggry.  Allow to boil in low flame for 10 to 15 minutes. When the raw smell goes add the ground paste to that. Mix well. boil 5 minutes more. When the kuzambu becomes thick and nice aroma comes, remove from the gas. Garnish with curry leaves and a teaspoon of seasame oil. Serve with any roasted curry. You can make this kuzambu and store it for a week.