Vegetables / கறிகாய்

Spices & Essentials / அவசியமான

English Tamil தமிழ்

Bottle gourd Suraikkai சுரை�க்காய்

Cauli flower Kali flower காலிபிளவர்

Capsicum Koda milagai குரை�மிளகாய்

Carrot Carrot கேக�ட்

Red Chilly Kaanja Milagai வ�மிளகாய்

Green Chilly Patchai Milagai பச்ரை� மிளகாய்

Coconut Thengai கே�ங்காய்

Sambar Onion

Chinna (or) Sambar Vengayam

�ின்ன வெவங்காயம்

Spring Onion

Vengaya thaal (leaves)

வெவங்காயத்�ாள்

Onion Vengayam வெவங்காயம்

Chick Peas Pattani பச்ரை�ப் பட்�ாணி

Potato Urulai kilangu உருரைளக்கிழங்கு

Tomato Thakkali �க்காளி

Mint leaves Pudhina பு�ினா

Ladies finger Vendaikaai வெவண்ரை�க்காய்

Drumstick Murungaikaai முருங்ரைகக்காய்

Common Beans Beans பீன்ஸ்

Village Beans Avaraikaai அவரை�க்காய்

Lined gourd / Ridge gourd

Peerkankaai பீர்கங்காய்

Snake gourd Pudalankaai பு�லங்காய்

Mushroom Kaalaan காளான்

Green Plantain Vaalaikaai வாரைழக்காய்

English Tamil தமிழ்

Asafoetida Perungayam வெபருங்காயம்

Bay Leaves Bringe Ilai பி�ின்ஜ் இரைல

Cardamom Yelakkai ஏலக்காய்

Cashewnut Mundhiri paruppu

முந்�ி�ிப் பருப்பு

Nutmeg Jadhikkai ஜா�ிக்காய்

Cinnamon Pattai பட்ரை�

Cloves kirambu, lavangam

கி�ாம்பு

Coriander leaves Kothamalli வெகாத்�மல்லி

Corn flourMakka cholam maavu

மக்காச்கே�ாளம் மாவு

Curds Thayir �யிர்

Honey Then கே�ன்

Jaggery Vellam வெவல்லம்

Raisins Thiratchai �ி�ாட்ரை�

Saffron Kungumapoo குங்குமப்பூ

Spinach Pasalai keerai

ப�ரைலக் கீரை�

Suji Ravai �ரைவ

Turmeric Manjal மஞ்�ள்

Vermicelli Semia கே�மியா

Red Chilly Powder

Milakaai Thool

மிளகாய் வெபாடி

Coriander Powder

Thaniyaa Thool

�னியா வெபாடி

Bengal Gram Flour

Kadalai Maavu

க�ரைல மாவு

Wheat Flour Gothumai Maavu

கேகாதுரைம மாவு

Rice Floor Arisi Maavu அ�ி�ி மாவு

Maida Maida Maavu ரைம�ா மாவு

Sugar Sarkarai �ர்கரை�

Garlic Poondu பூண்டு

Tamarind Puli புளி

Ginger Ingi இஞ்�ி

Curry leaves Kariveppilai கருகேவப்பிரைல

Drumstick leaves

Murungai Keerai

முருங்ரைகக்கீரை�

Dry Ginger Sukku சுக்கு

Yam Karunai Kilangu

கருரைணக்கிழங்கு

Dry coconut Copparai வெகாப்பரை�

Plantain Flower Vaalaippu வாரைழப்பூ

Colacasia Seppan kilangu கே�ப்பங்கிழங்கு

Bitter gourd Pakarkaai பாவக்காய்

Bottle Gourd Surakkaai சு�க்காய்

Brinjal / Eggplant Kathirikkaai கத்�ி�ிக்காய்

Cucumber Vellarikkaai வெவள்ள�ிக்காய்

Chayote Chow Chow வெ�ௌ வெ�ௌ

Curri Leaves Kariveppillai கருகேவப்பிரைல

Gherkins Kovakkaai கேகாவக்காய்

Cluster Beans

Kothavarangaai

வெகாத்�வ�ங்காய்

Cabbage Muttai Kose முட்ரை�கேகாஸ்

Grated Coconut

Thuruviya Thengaai

கே�ங்காய்

Raw Mango Maangai மாங்காய்

Dry Coconut kopparai

வெகாப்பரை�

கே�ங்காய்

Yardlong bean Payathamkaai

பயத்�ங்காய்

Mushroom Kaalaan காளான்

Ash Gourd Poosanikkaai �ாம்பல் பூ�ணி

Pumkin Manjal Poosani பூ�ணி

Ghee Nei வெ;ய்

Oil Refined Oil �ரைமயல் எண்ரைண

Gingely Oil Nallennai ;ல்வெலண்ரைண

Groundnut Oil Kadallennai க�வெலண்ரைண

Butter Vennai வெவண்வெணய்

Buttermilk More கேமார்

Sago Javvarisi ஜவ்வ�ி�ி

     

Measures & Vessels

1 cup 1 regular size tumbler 200 ml

1 tsp 1 small spoon full 6 ml

1 tbs 1 table spoon full 18 ml

Kadai / Wok / pan

Vessel to fry / deep fry

வானல்

Pressure Cooker Cooker குக்கர்

Vessel / bowl Paathiram பாத்�ி�ம்

Electric Mixer Mixie மிக்ஸி

Plain Pan / Griddle Dosa Stone கே�ாரை�க்கல்

Puri / Chapathi pad Chapathi Kal �ப்பாத்�ிக்கல்

Plate Plate �ட்டு

Knife Kathi கத்�ி

Filter Vadikatti வடிகட்டி

Grinder Grinder கிரை�ண்�ர்

Tropical Root

Maravalli Kilangu

ம�வள்ளிகிழங்கு

Raddish Mullangi முள்ளங்கி

Sweet Potato Sarkarai Valli �க்கரை� வள்ளி

Fruits / பழம் Grains / தானியம்

English Tamil தமிழ்

Lemon Elumicham Palam

எலுமிச்�ம் பழம்

Tomato Thakaali Palam

�க்காளி

Apple Apple ஆப்பில்

Orange Kamalaa Orange

கமலா ஆ�ஞ்சு

Sweet Lime Saathukudi �ாத்துக்குடி

Pine Apple Annaasi Palam

அன்னா�ிப்பழம்

Jack Fruit Palaa Palam பலாப்பழம்

Chikku Saporta �ப்கேபாட்�ா

Black GrapesPanneer Thirachai Palam

பன்னீர் �ி�ாட்ரை�

Green Grapes

Thirachai Palam

�ி�ாட்ரை�ப்பழம்

Pomegranate Maathulam Palam

மாதுளம் பழம்

Custard Apple

Seetha Palam

சீ�ாப்பழம்

Guava Koiyaa Palam

வெகாய்யா பழம்

Banana Valai Palam வாரைழப்பழம்

Green Banana

Patcha Vaalaipalam

பச்ரை�ப்பழம்

Raisin Kaainda Thiraaichai

காய்ந்� �ி�ாட்ரை�

Papayaa Pappaali பப்பாளிப்பழம்

Mango Malgova Mambalam

மல்கேகாவா

Pears Paerikkaai கேப�ிக்காய்

Dates Paeritchai கேபரீச்�ம் பழம்

English Tamil தமிழ்

Bengal gram dhal

Kadalai paruppu

க�ரைலப் பருப்பு

Black gram Vellai Mulu Ulundu

முழு உளுந்து

Black pepper Milagu மிளகு

Coriander seeds Thaniyaa �னியா

Cumin seed Jeeragam கருஞ்சீ�கம்

Fenu greek Vendhayam வெவந்�யம்

Fennel (Cake seeds)

Perunjeerakam

கே�ாம்பு

Fried Gram Pottukadalai வெபாட்டுக்க�ரைல

Gingilli (or) Seasame seeds

Ellu எள்ளு

Green gram dhal

Payatham paruppu

பயத்�ம் பருப்பு

Ground nut Verkkadalai கேவர்க்க�ரைல

Lentil Mysore paruppu

ரைமசூர் பருப்பு

Mustard Kadugu கடுகு

Poppy Seeds Kasa kasaa க�க�ா

Red gram dal Thuvaram paruppu

துவ�ம் பருப்பு

Tymol seeds Omam ஓமம்

Wheat Godhumai கேகாதுரைம

Split Black Gram

Vellai udaitha ulundu

வெவள்ரைள உரை�த்� உளுந்து

Moong Gram Dal

Manja Pasi Parupu

மஞ்�ள் பா�ிப் பருப்பு

Basmathi Rice Biriyani Arisi பி�ியாணி அ�ி�ி

Idly Rice Itili Arisi இட்லி அ�ி�ி

Palam

Water Melon Tharpoosani �ர்பூ�ணி

Muskmelon Mulaam Palam

முலாம் பழம்

Fig Athi Palam அத்�ி பழம்

Plum Ooty apple / Plums

ஊட்டி ஆப்பில் / பிளம்ஸ்

Shell Apple VilaamPalam விலாம் பழம்

Rice Pulungal Arici புழுங்கல் அ�ி�ி

Raw Rice Patchai Arici பச்��ி�ி

Gingely Seed Vella Ellu வெவள்ரைள எள்ளு

Black Gingely Seed Karupu Ellu கறுப்பு எள்ளு

Barley Paarlee வாற்கேகாதுரைம

Horse Gram Kollu வெகாள்ளு

Dry Beans Mottachai வெமாச்ரை�

Maize Cholam கே�ாளம்

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Chicken Dum Biriyani (4 persons)

Basmati Rice 4 cupsChicken -  Cleaned 1 kg

Onion - Chopped 4 nos.Tomato - Chopped 4 nos.

Green Chilly 4 nos.Cinnamon 4 nos.

Cloves 4 nos.Cardamom 4 nos.

Bay leaf 4 nos.Ginger Garlic paste 6 tsp

Turmeric Powder 1 tspChilly Powder 2 tsp

Coriander Powder 2 tspMint leaves 1/2 bunch

Coriander leaves 4 sprigCurry leaves 2 sprig

Salt to tasteCurd 1 cup

Water 6 cupOil 1 cup

Ghee 1/2 cup

 

Milk 2 tsp

 Marinate Chicken with Curd, ginger garlic paste, turmeric power, salt.

 In a pan, heat oil, add Cardamom, Cinnamon, Cloves, Bay leaves, Chillies and Onion. Stir till onion becomes golden brown color in low flame.

 Add Curry leaves, mint leaves, marinated chicken and fry for 5 minutes.

 Add tomatoes, Chilly powder, coriander powder and stir for a while.

 Now add water, coriander leaves and salt (if required, for taste). Let it boil.

 In the mean time, wash the rice and keep aside.

 Using electric cooker: Pour the Chicken gravy and spread the rice. Add Ghee after 15 minutes.

 Dum Biriyani Style: Heat a thick vessel/Cooker, Pour the Chicken gravy and spread the rice. Add Ghee after 15 minutes. Dum Biriyani Style: contd..Heat a thick Iron Dosa pan, and reduce the flame, Now place the above thick vessel on the dosa pan Dum Biriyani Style: contd..Heat another thick Dosa pan and keep it above the thick pan (heat this Dosa pan every 5 minutes)

 For both methods:

 Mix the food color with milk.

 After 25 minutes, sprinkle the orange milk on the top of the cooking biriyani.

 Finally pour the Ghee on the top and leave the vessel untouched for another15 minutes.

 Dole out your folks, Yummy Dum biriyani with Onion Raitha, Brinjal Curry and/or Spicy biriyani Chutney

Pepper Chicken Gravy(4 persons)

Chicken 1kgPepper powder 2 tspJeera Powder 1 tspCloves 2Cinnamon 2Green chillies 3Coriander leaves 3 sprigOnion Chopped 1 cup

Tomatoes Chopped 1/2 cupGinger Garlic Paste 2 tsp

Mint leaves 2 sprigOil to frySalt to taste

Wash chicken and keep aside.Chop  chillies, mint and coriander leaves.Heat Tawa with 2-3 spoons of oil, add cloves, cinnamon, green chillies and onions, fry for a while.Add chickens, tomatoes and remaining ingredients, pour some water.Boil till gravy thickens or till chicken is cooked.Garnish with Coriander leaves.Dole out hot.

Mutton Masala Fry(4 persons)

Mutton (Lamb meat) 500 gmGarlic (Flake) 8 nosOnion 100 gmBay leaf 1Black cardamon 2Chinnamon 2 gmCloves 4 nosCumin 3 gmPepper corns 3 gmGreen chillies 5 nosOil 50 mlCoriander seeds 30 gmChilli powder 3 gmTurmeric powder 2 gmSalt to tasteGinger 10 gm

Chop ginger, garlic and onions and make it as paste.Cut meat into cubes.Dry grind bay leaf, black cardamom, cloves, cumin seeds, pepper corns to a coarse mixture.Slit the green chillies in the center.Mix whole cumin seeds and stuff into the green chilly.Heat oil in a pressure cooker, add crushed spices. Fry. Now add chopped onions. Fry until golden brown.Add ginger garlic onion paste.Stir fry for 10 minutes, sprinkle water if it sticks to the bottom.Add coriander, chilli powder and turmeric. Stir. Add meat, water  and boil it for 20 minutes till mutton becomes soft.Add stuffed chillies, lime juice. Cook for 15 minutes. Dole out garnished with chopped coriander leaves.

Egg Masala Fry(4 persons)

Egg 8 nosOnion 50 gmChilly powder 2 spoonsSalt to tasteCurry leaves a sprigGinger-Garlic paste a spoonOil a spoon

Boil egg for 10 minutes.Cut onion into small pieces.Remove Egg shell, cut egg into 2 equal pieces.Heat oil, fry onion, curry leaves, ginger-garlic paste, egg pieces, chilly powder and salt for 5-10 minutes.Dole out Hot.

Egg Masala Fry(4 persons)

Egg 8 nosOnion 50 gmChilly powder 2 spoonsSalt to tasteCurry leaves a sprigGinger-Garlic paste a spoonOil a spoon

Boil egg for 10 minutes.

Cut onion into small pieces.Remove Egg shell, cut egg into 2 equal pieces.Heat oil, fry onion, curry leaves, ginger-garlic paste, egg pieces, chilly powder and salt for 5-10 minutes.Dole out Hot.

Egg Kurma(4 persons)

Egg 8Tomato 2Onion 2Ginger 1/2 inchGarlic cloves 7Cloves 3Cinnamon 2Cardamom 2Poppy seeds 1/2 tspChilli Powder 3 tspTurmeric Powder 2 pinchGrated coconut 1 cupMint leaves 3 sprigCurry leaves 2 sprigGreen Chilli 2Oil 4 tspSalt to taste

 

Chop finely onions and tomatoes. Grind poppy seeds, ginger, garlic and coconut. Keep it aside. Heat oil and season with Cinnamon, Cardamom, Cloves, mint leaves, green chilli and curry leaves. When smells good, add onions , tomatoes and deep-fry for sometime. Then add chilli powder, salt, ground masala and fry until  done.

Finally add the eggs and cook till gravy thickens. Add some water if needed. Dole out hot.

Tomato Gravy(4 persons)

Chopped Tomato 2 cupsChopped Onion 1 cup

Chopped Green Chillies 2 tspChopped Garlic Cloves 2 tsp

Mustard Seeds 1 tspUrad Split Dal 1 tsp

Curry leaves 2 sprigsCorriander leaves 4 sprigs

Oil 2 tspSalt to taste

Heat oil in a pan, add mustard, urad dal, garlic, green chillies and onion for 3 min.

Add tomatoes, salt, curry leaves and make it boil for 5-10 min.

Garnish it with Corriander leaves.

Dole out hot.

Brinjal Varuval(4 persons)

 

Brinjal (big size) 4Red Chilli Powder 3 tspCoriander Powder 1 tspSalt to tasteOil for fry

Wash and Slice (Shape should be like Potato Chips) brinjal.Mix Chilli powder, Coriander Powder, salt and keep aside for 15 minutes.Heat pan with oil, deep fry brinjal, till brown. (not black)Dole out hot for Rice varieties.

Sambar(4 persons)

Thoor dhal 1 cupRed chilli 5Coriander 1 tspTurmeric a pinchCoconut 2x2 inchFenugreek a pinchCumin 1 tspTamarind 1/2 lemon sizeDrumstick 1Sambar onion 1 cupBrinjal 1Tomato 1Salt to taste

Split black gram 1/2 tspOil 3 tspAsafetida a pinchCurry leaves 2 sprigMustard seeds 1/3 tspSambar Onion  for tempering 1/2 cup

Coriander leaves a sprigWater for gram 2 cupWater for tamarind 1 cup

 Roast coriander seeds, fenugreek, cumin, red chillies, Bengal gram and black gram.Grate coconut. Roast and grind to a fine paste with the roasted masala.Clean and wash thoor dhal. Boil till Soft.Add cut and prepared vegetables and spices, simmer.When vegetables are cooked, add tamarind plup. Bring to boil and remove.Temper with mustard seeds, chopped onions, curry leaves and asafoetida. Sprinkle chopped coriander leaves.

Sambar(4 persons)

Thoor dhal 1 cupRed chilli 5Coriander 1 tspTurmeric a pinchCoconut 2x2 inchFenugreek a pinchCumin 1 tspTamarind 1/2 lemon sizeDrumstick 1Sambar onion 1 cupBrinjal 1Tomato 1Salt to taste

Split black gram 1/2 tspOil 3 tspAsafetida a pinchCurry leaves 2 sprigMustard seeds 1/3 tspSambar Onion  for tempering 1/2 cup

Coriander leaves a sprigWater for gram 2 cupWater for tamarind 1 cup

 Roast coriander seeds, fenugreek, cumin, red chillies, Bengal gram and black gram.Grate coconut. Roast and grind to a fine paste with the roasted masala.Clean and wash thoor dhal. Boil till Soft.Add cut and prepared vegetables and spices, simmer.When vegetables are cooked, add tamarind plup. Bring to boil and remove.Temper with mustard seeds, chopped onions, curry leaves and asafoetida. Sprinkle chopped coriander leaves.

Rava Dosai(4 persons)

Rava 2 cupsSalt to tasteOil to fryChopped Chilly 3 tspChopped Cashews 4 tsppepper 2 tspJeera 2 tspCorriander leaves 3 sprigChopped Ginger 3 tspCurry leaves 2 sprig

 

Soak rava 2 hours.Make rava as a paste through grinding.Fry all other ingredients in a tawa using oil. (except corriander leaves)Now mix the fried ingredients to the paste, with corriander leavesMake Rava dosa on a hot griddle. Use oil, golden brown both sides. Dole out hot.The thin and crisper the dosa, the better it tastes.Use Sambar, Chuttney, Kurma and/or Dosa chilly powder as side dish for Rava Dosa.

Saemia Uppma(4 persons)

Saemia (Vermicili) 4 cupsBroken Black gram 1/2 tspBengal gram 1/2 tspMustard seeds 1/2 tspSliced Green chillies 4Sliced Onion 1 cupWater 5 cupsOil 3 tspCurry leaves 2 sprigsCoriander leaves 2 sprigSalt to taste

Heat oil and add bengal gram, black gram, mustard seeds and  curry leaves. When they start to crackle , add chillies, onions and tomatoes.  Cook until they are done. After that add salt and  water, cover with a lid and let it boil . When the water comes to boil simultaneously add Saemia and stir ( so that no lumps will be formed). Cover the uppma with a lid for 5-10 minutes with minimum heat.Use chopped coriander leaves for seasoning.

Dole out hot with Chuttney or Pickle.

Rava Uppma(4 persons)

Suji (Rava) 3 cupsBroken Black gram 1/2 tspBengal gram 1/2 tspMustard seeds 1/2 tspSliced Green chillies 4Sliced Onion 1 cupWater 7 cupsOil 3 tspCurry leaves 2 sprigsCoriander leaves 2 sprigSalt to taste

Heat oil and add bengal gram, black gram, mustard seeds and  curry leaves. When they start to crackle , add chillies, onions and tomatoes.  Cook until they are done. After that add salt and  water, cover with a lid and let it boil . When the water comes to boil simultaneously add Suji and stir ( so that no lumps will be formed). Cover the uppma with a lid for 5-10 minutes with minimum heat.Use chopped coriander leaves for seasoning.Dole out hot with Chuttney or Pickle.

Ven Pongal(4 persons)

Raw Rice 2 cups

Moong Dal 1 cupSalt to tasteFor Seasoning  Ghee or Dalda 4 tspCashewnut 15Black Pepper 1 tspFinely Chopped Ginger 1 tspCumin Seed 1 tspCurry leaves 2 sprig

Pressure cook Rice, salt and dal with 7 cups of water.Heat Ghee, fry Pepper, Cashew, Ginger, Cumin seeds and Curry leaves.Wait till Cashew turns golden brown. Mix with rice.Dole out Hot with Coconut Chutney and/or Sambar.

Veg Briyani(4 persons)

Basmati Rice 500 gramsChopped Carrots 1 cupChopped Beans 1/2 cupPeas 1 cupChopped Cauliflower 1 cupCloves 3Cardamom 3Cinnamon 3Sliced Tomato 1/2 cupSliced Onion 1 cupGinger Garlic Paste 2 tspChilli Powder 1 tspChopped Green chilli 2 tspTurmeric powder a pinch

Chopped Coriander 2 tspGhee 4 tspSalt to tasteWater 6 cups

Heat ghee in a cooker, then add the cloves, cardamons, cinnamom, sliced onions and fry for a while. Next add the ginger garlic paste, tomato and saute till you get a nice aroma. Add the rice, stir for a while then add vegetables, chili powder, turmeric powder, coriander leaves, green chilies, salt and water. Close the cooker lid and pressure cook for 5 minutes. Remove from heat and serve hot with Onion raita.

Tomato Rice(4 persons)

Cooked Rice(click here) 3 cupsChopped Onion 1 cupChopped Tomato 1 1/2 cupsSilted Green Chillies 4Turmeric Powder 2 pinchChopped Garlic 1 tspMustard Seeds 1/2 tspCurry leaves 2 sprigCoriander leaves 3 sprigOil 2 tspGhee 2 tspSalt to taste

Heat Oil in Pan, add mustard, wait till sputter.Add Onion, Tomatoes, chillies, curry leaves, turmeric powder and salt.

Fry for 5-10 minutes, add ghee and cooked rice.Dole out hot with Vadai and/or Chutney, sambar.

Puliodara(4 persons)

Tamarind 100 gmsRed Chilli Powder 1 tspTurmeric Powder 1/4 tspGroundnuts/Cashew toasted 5 tspSalt to taste

For seasoningRed Chilli 4 nosMustard 1/4 tspCurry Leaves someOil 8 tsp

Soak the tamarind in water, squeeze out thick juice and keep it aside.

Heat oil in a pan and season it with mustard and other ingredients and fry till the dal becomes golden brown.

Now add tamarind juice slowly.

Add red chilli powder, salt and turmeric powder.

Boil well for 10 minutes.

Add the roasted groundnuts/cashew (ie. groundnuts fried in a pan till light brown).

Keep stirring the mix from time to time so that it doesn't get burned. The taste of puliadharai is in boiling well.

Once the mix becomes really thick and starts leaving the sides, remove the pan from the fire.

Puliadharai is ready to dole out for rice, idly, dosa....

Tomato Chutney(4 persons)

Red chillies 6Tomato 2Garlic flake 6Mustard seeds 1/2 tspCurry leaves 2 sprigSalt to tasteOil 3 tsp

Blend chillies, tomato, garlic and salt in mixer.Grind till paste.Heat oil, fry Curry leaves and seeds for seasoning.Dole out for Idly, Dosai.

Onion Chutney(4 persons)

Small Onion 2 cupsRed dry chillies 6Tamarind 1/2 inchMustard seeds 1/2 tspCurry leaves 2 sprigSalt to tasteOil 3 tsp

Heat oil, fry onion till golden brown.Add chillies and continue frying for 2-3 minutes.Remove from pan and mix onion, chillies, tamarind, salt in mixer.Grind till paste.

Heat oil, fry Curry leaves and seeds for seasoning.Dole out for Idly, Dosai.

Onion Tomato Chutney(4 persons)

Onion 2Green chillies 6Tomato 2Fried Gram 4 tspMustard seeds 1/2 tspCurry leaves 2 sprigSalt to tasteOil 3 tsp

Heat oil, fry onion, green chillies, tomato till pleasant aroma.Remove from pan and mix onion, chillies, tomato, salt in mixer.Grind till paste.Heat oil, fry Curry leaves and seeds for seasoning.Dole out for Idly, Dosai.

Idly Powder-2(can store upto 1 month)

Red Chillies 1 cupsCoriander seeds 1/2 cupsRed Gram Dhal 1/2 cupUrad Dhal 1/2 cupSalt to tasteGarlic cloves (if required) 5 nos

Roast each ingredient separately and power together using Electric Mixer.Store in a dry airtight bottle.

Rice Podi - 2

Red Chilly 10

Pepper 2 tsp

Red Gram dal 1 cupGarlic Flake 7

Salt to taste

 

Dry fry Red Gram Dal and keep aside.Dry fry Chilly and Garlic.Dry Grind all the Ingredients.Store in Dry Bottle.Dole out with Hot boiled rice and Gingely oil or Hot Ghee.

Potato Masala(4 persons)

Potato 4

Chopped Onion 1 cupChopped Chilly 3 tsp

Chopped Garlic flake 1 tspChopped Ginger 1 tsp

Mustard seeds 1/2 tspCurry leaves 2 sprig

Chopped tomato 1/3 cupChopped Coriander leaves 2 tsp

Salt to tasteOil 3 tsp

Pressure cook Potato.Heat oil in pan, Put Mustard seeds, wait till sputter.Add curry leaves, onion, chilly, garlic, ginger and tomato one by one slowly.Fry till golden brown.Add smashed potato and salt.Leave for 10-15 minutes. Add coriander leaves.Dole out hot for Poori.

Onion Rava Dosai(4 persons)

Rava 2 cupsSalt to tasteOil to fryChopped Chilly 3 tspChopped Cashews 4 tspChopped Onions 2 cups

pepper 2 tsp

 

Jeera 2 tspCorriander leaves 3 sprig

Chopped Ginger 3 tspCurry leaves 2 sprig

Soak rava 2 hours.Make rava as a paste through grinding.Fry all other ingredients in a tawa using oil. (except corriander leaves)Now mix the fried ingredients to the paste, with corriander leavesMake Rava dosa on a hot griddle. Use oil, golden brown both sides. Dole out hot.The thin and crisper the dosa, the better it tastes.Use Sambar, Chuttney, Kurma and/or Dosa chilly powder as side dish for Rava Dosa.

Onion Uttapam(4 persons)

Rice 4 cupsBlack gram dal 2 cupsCummin seeds 2 spoonsSalt to tasteOil to fryChopped onion 2 cupsChopped Chilly 8 tspMustard seeds 1 tspCurry leaves 2 sprig

 

Soak rice and dal separately for 5 hours.Make rice as a paste through grinding.

Separately make dal and Cummins as a paste through grinding.After grinding, mix salt, dal paste and rice paste, add some more water if needed and keep overnight to ferment.Fry Onion, chilly, Mustard, curry leaves in oil.Wait till Sputter. Now mix the fried ingredients in the paste.Make Uttapam on a hot griddle. Use oil, golden brown Uttapam on both sides. Dole out hot.The thick and crisper the dosa, the better it tastes.Use Sambar, Chuttney, Kurma and/or Dosa chilly powder as side dish for Uttapam.

Vegetable soup(4 persons)

Chopped Carrot, beans 1/2 cup

Peas 2 tspChopped Onion 4 tsp

Butter 50 gmsCorn Flour 1/2 cup

Salt to tasteGinger Garlic Paste 1 tsp

Chopped Spring onion 1 tspChopped Corriander leaves 1 tsp

Sugar 2 tsp

 

Heat a bowl with 25 gms of butter, fry the vegetables and Ginger garlic paste.

In a seperate bowl, min water and Corn flour. Make is as thin batter.

Now add the above batter, salt and sugar to the hot bowl and stir continuously for about 4 min.

Garnish the Soup with butter, Spring onion and Corriander leaves.

Dole out hot.

Vegetable soup(4 persons)

Chopped Carrot, beans 1/2 cup

Peas 2 tspChopped Onion 4 tsp

Butter 50 gmsSalt to taste

Ginger Garlic Paste 1 tspChopped Spring onion 1 tsp

Pepper Powder 1/2 tspChopped Corriander leaves 1 tsp

 

Heat a bowl with 25 gms of butter, fry the vegetables and Ginger garlic paste.

Now add salt and pepper to the hot bowl and stir continuously for about 4 min.

Garnish the Soup with Spring onion and Corriander leaves.

Dole out hot.

Tomato Soup(4 persons)

Tomato 2Onion 1Garlic 1 pieceWhite pepper 1 tspCoriander leaves 8 leavesCurry leaves 8 leavesFried bread pieces 8 piecesCorn flour 2 tspButter 2 tspSalt to taste

Melt butter in a vessel.Fry garlic paste, sliced tomato, sliced onion, till tender.Add 4 cups of water with Corn flour, Salt and pepper as you wish.Strain the extracted pulp in Soup cups.Dole out  with fried bread pieces, Coriander leaves and Curry leaves.

Cali-flo 2002(4 persons)

Cauliflower 1

Maida flour 2 cupsGinger garlic paste 2 tsp

Orange Colour powder 2 pinchSalt to taste

Soda Powder 2 pinchWater 1 cup

Oil to fry

For Seasoning  Chopped onion 1 cup

Curry leaves 2 sprigPepper Powder 2 tsp

Green Chillies - chopped 2 tspOil 1 tsp

 Clean and cut Cauliflower. Mix all the ingredients into batter except cauliflower and oil.

 Heat Oil in a pan. Soak Cauliflower in batter and put it in the boiling oil. Wait till it becomes Crisp. In a seperate Pan, add oil. Add the seasoning ingredients.

 Add the Cauliflower Bajji.

 Dole out hot for Fried Rice.

Cauliflower Kurma(4 persons)

Cauliflower 1Cumin seeds 1/4 tspCloves 3Curry leaves 2 sprigsMint leaves 2 sprigsSalt to tastePoppy seeds 1/4 tspGrated Coconut 5 tspOil 4 tspTurmeric powder a pinchCardamoms 3 nosCinnamon sticks 3 nosTomatoes 2 nosGreen Chillies 4 nosOnions 2 nosGinger 1/2 inchGarlic 5 cloves

Grind poppy seeds, ginger, garlic, chillies and coconut. Keep it aside.Cut Cauliflower into small pieces and steam cook.Chop finely onions and tomatoes.Heat oil and season with Cloves, cumin seeds, mint leaves and curry leaves.When they start to crackle add onions , tomatoes and saute for sometime.Then add turmeric powder, salt and ground masala and fry until  done.Finally add the raddish and cook till gravy thickens. Add some water if needed.Dole out hot for rice, chapathi, parota, nan, dosa, idly........