Karakuzambu

Ingredients:

1)Small onion - 100gm

2) Oil - 5Tspoons

3)Green chilly - 2nos

4)Vendayam - 1Tspoon

5)Mustard seeds - 1Tspoon

6)Chilly powder - 1Tspoon

7)Dhaniya(coriander) powder - 1Tspoon

8)Tamarind water - 1 cup

9)curry leaves

10)Turmeric powder -1 pinch

Preparation:

1) Heat oil in a pan, add mustard seeds and vendayam.

2) Add small onions and fry them till it becomes brown.

3) Then add tamarind water into it and allow them to boil

4) when it becomes thick, add chilly powder,turmeric podwer and coriander powder.

5) Boil them for 5mins and finally add curry leaves

Goes well with: Rice, dosa and idly

Channa masala

Ingredients:

1)Channa Dal - 1 cup (soak them for 8 hours in  water)

2)Onion - 2nos (chopped)

3)Tomato - 2nos (chopped)

4)Ginger& garlic paste - 1 Tspoon

5)cloves - 2nos

6)Pattai - small piece

7)Channa masala powder or garam masala powder - 1 Tspoon

8)Chilli powder - 1/2 Tspoon

9)Coriander powder - 1/2 Tspoon

10)oil - 2 Tspoon

11)Coriander leaves

12)Salt - to taste

Preparation:

1)Boil the soaked channa dal 20 mins and keep aside

2)Heat oil in a pan, add onions, cloves and pattai fry them for 3mins

3)Add ginger and garlic paste fry them till the raw smell goes

4)Then add tomatoes and salt. Heat until the oil separates

5)Add channa dal and 1/2 cup of water allow them to boil, then add chilli powder,coriander powder and channa masala or garam masala powder boil for 5mins

6)when it becomes thick gravy..garnish with coriander leaves

Goes well with: Chapathi, naan, puri, bread and dosa

Keerai (greens) kuttu

Ingredients:

1)Any greens (Keerai) - 1 cup

2)coconut gratted - 1/2 cup

3)cumin (jeera) - 1 Tspoon

4)Red chilly - 2 nos

5)Green chilly - 3nos

6)Dal(pacha parupu) - 1/2 cup

7)Curry leaves

8)Oil - 1 Tspoon

9)Onion - 1no.

10)Tamato - 1no.

11)Garlic - 2 piece

To Grind:

Coconut gratted

Jeera (cumin seeds)

Grind all the above ingredients to a fine paste. 

Preparation:

1)In a pressure cooker put the greens(Keerai), garlic, onion, tamato, dal and salt.

2)Pressure cook above the ingredients untill the two whistle.

3)Heat oil in a pan, add mustard seeds, curry leaves and red chillies fry them and add it to the cooked green(keerai) .

Goes well with: Rice and Chapathi.

Sweet melon more kozhambu

Ingredients:

1) Melon - 1/4 kg (Cut into medium sized cubes)

2) Thuvar dal - 1 teaspoon

3) Coconut gratteed - 1 cup

4) Beaten thick curd - 1 Cup

5) Red chillies - 4 nos.

6) Venthayam - 1/2 teaspoon

7) Mustard - 1/2 teaspoon

8) Cumin seeds - 1/4 teaspoon

9) Coconut oil - 2tbsp

10) Salt - to taste

11) Curry leaves  

To grind:

Coconut gratted
Redchillies
Jeeragam (cumin seeds)
Thuvar Dal (Soak for 10 mins before grinding)

Grind all the above ingredients to a fine paste.The soaked thuvar dal will give a consistency to the paste.


Preparation:

1)Cut and boil the vegetable with a pinch of turmeric powder and salt.

2)Once the vegetable comes to boil and soften, heat oil in another pan and temper mustard, venthayam and dried red chillies.

3)Add the boiled vegetable and the ground paste to it.Once it comes to boil, add the beaten curd to the mixture.

4)Add a pinch of turmeric and salt to taste. Avoid over heating as the curd will become watery and tasteless.

5)Add curry leaves and pour one tablespoon of coconut oil to it which gives a nice smell.

Goes well with: Rice.

Vegetable rice

Ingredients:

1) Basmati rice - 1 cup

2) Carrot - 2 nos

3) Beans -4 nos

4) Peas -50 gms

5) Onion - 2 nos

6) Tomato - 3nos

7) Green chilly - 2nos

8) Red chilly powder - 1 Table spoon

9) Ginger & garlic paste - 1Table spoon

10) Cloves - 3nos

11) Patta - 1no

12) Bay leaves - 1no

13) sonf (sombu)- 1Tablespoon

14) Mint leaves

15) Ghee 1 tablespoon

Preparation:

1) In a pressure cooker heat oil and add sonf, cloves, patta and bay leaves fry for 2mins

2) Add onion, fry till it turns brown and add green chillies, ginger and garlic paste.

3) After the ginger & garlic paste cooks well...add tomatoes, red chilly powder and salt heat them till oil separtes

4) Then add all the above vegetables and cook them for 5mins, add mint leaves and ghee

5) For 1 cup of basmati rice add 2 cups of water and close the pressure cooker with whistle and let it cook for 2 whistles.

6) Ones cooked the vegetable rice is ready for serving

Green banana fry

Ingredients:

1)Green banana - 2 medium size (chopped into small pieces)

2) Onion - 2nos

3) Green chilly - 4 nos

4) Ginger - small piece

5) Garlic - 3 piece

6) Curry and coranider leaves

7) Oil - 3 spoons

8) Mustard seeds - 1 spoons

Preparation:

1) Heat oil in a pan, add mustard seeds and onions fry for 3mins. 

2) Then add ginger, garlic and green chillies fry them until the raw smell goes

3) Add green banana and salt..close the pan and heat it for 15mins..till the green banana cooks well

4) Fry until it absorbs the moisture

5) Finally add curry and coriander leaves

Goes well with: rasam, sambar and curd rice

Ennai Kathirikkai Stuffed

Ingredients

1) Brinjal small 10 nos. - 300 gms 

2) Bengal gram dhal - 3 tsp 

3) Black gram dhal - 2 tsp 

4) Dry chillies - 6 

5) Coriander - 3 tsp 

6) Garlic – 1 no.

7) Asafoetida powder - 1/2 tsp 

8) Salt 

9)Oil - 5 tsp 

Preparation:

1) Slit the brinjal into 4 with out separating the pieces and with the stalk on.

2) In a little oil fry the different dhals, coriander and chillies , garlic,powder well and add the asafoetida also.

3) Mix a little salt and oil inside the cut sides of the brinjal and fry it in the pan for ten minutes till the brinjal becomes tender.

4) Let the brinjal cool for 5 minutes.

5) Then fill the inside of the brinjal with the paste.

6)Heat the remaining oil, put the filled brinjal and carefully saute well till brinjal becomes very tender.

Goes well with:  Rice, chapathi.

Simple mango pickle

Ingredients:

1) Mango - 1no.

2) chilli powder - 3 Table spoon

3) gingly oil - 6 Table spoon

4) salt - To taste

5) curry leaves

6) Mustard seeds - 1 Table spoon

7) Hings (asafoetida) - 1 Table spoon

Preparation:

1)Heat oil in a pan, add mustard seeds and curry leaves

2) Add mango and chilly powder- saute for 5mins

3) Add hings powder and cook for 1min

Goes well with: Curd rice

Mutter Paneer

Ingredients:

1) Paneer - 1 cup

2) Peas - 1 cup

3) Tomato - 2 nos

4) Onion - 3 nos

5) Cloves - 3 nos

6) Ginger & Garlic paste- 1 Table spoon

7) Cashewnets powder - 1Table spoon

8) Milk - 2 Table spoon

9) Chilli powder - 1 Table spoon

10) Patta - 1 piece

To Grind:

     Fry 2 Onions and Tomatoes in a pan and grind them in a paste form. 

Preparation:

1) Heat oil in a pan add cloves, Cardamom, chopped onions fry them for 3mins

2)  Add the onion and tomato paste heat until the oil separates

3) Then add cashewnets  powder and  milk

4) Finally add the fried paneer and peas 

5) Garnish with coriander leaves

Geos well with: Chapathi, naan, paratha and fried rice

Bhel Puri

Ingredients:

1) Pori - 1 cup

2) Tomato - 1 no.

3) Onion - 1 no.

4) Grated Carrot - 1 no.

5) Chilli sauce - 1 table spoon

6) Red chilli powder - 1 table spoon

7) Salt

8) Coriander leaves 

9) Sev - 3 table spoon

Preparation:

1) Mix all ingredients together and serve.

Sweety egg toast

Ingredients:

1) Bread - 4 slice

2) Egg - 1 No.

3) Milk - 3 Table spoon

4) Sugar - 2 Table spoon

5) Oil - 1 Table spoon

Preparation:

1) Beat egg, milk, sugar in a bowl unless they are well mixed

2) Dip the bread in the mixture and heat it in the tawa with adding oil.

Tomato Rice

Ingredients:

1) Tomato - 3 nos.

2) Onion - 2 nos.

3) Boiled rice - 2 cups

4) Green chilly - 2 nos.

5) Red chilly powder - 1 spoon

6) Ginger and Garlic paste - 1 spoon

7) Coriander leaves

8) Somph - 1 spoon

Preparation

1) Head oil in a pan and add onion,somph, ginger and garlic paste..allow them to fry untill it turns light brown.

2) Then add tomatoes, green chillies, red chilly powder and salt. Cook till the oil separtes.

3) Finally add boiled rice and garnish with coriander leaves.

Bitter guard curry

Ingredients

1) Bitter guard - 2nos.

2) Onion - 1no.

3) Green chillies - 2nos.

4) Red chilly powder - 1/2 spoon

5) Tamarind - Lemon Size

6) Coconut milk or grated coconut

7) Salt and Curry leaves

Preparation

1) Heat oil in a pan,splitter mustard and then add onion, 2 green chillies and bitter guard.

2) Fry it till the bitter guard, green chillies and onion becomes light brown.

3) Then add tamarind water and salt. Allow them to boil...till tamarind loses its raw smell.

4) Finally add 1/2 a spoon of red chilly powder, tumeric powder, coconut milk or grated coconut paste and boil it for 3 to 4 minutes.

5)  Garnish with curry leaves.

Geos well with: Rice

Carrot Halwa

Ingredients

Gratted Carrot - 2 Cups

Milk - 1 Cup

Sugar 1 1/2 Cup

Ghee - 2 tablespoons

Cardamom Powder - 1/2 tsp

Chopped Cashewnuts - 2 tsp

Preparation

1.     Add milk in a pan and heat it till the milk gets thicker

2.     To this, add grated carrot and boil it till the carrot absorbs all the moisture from milk.Add sugar and keep stirring in a medium heat.

3.     When complete moisture is absorbed, add 2 spoons of ghee. Fry for two more minutes and remove from heat.

4.     Fry the cashewnuts in the remaining ghee and add it to the halwa with the cardamom powder. Mix well.