SUTHIRECIPE

WEEKEND LUNCH-I

2011-03-21T08:16:00.000-07:00

i have tried more new recipes in this weekend for lunch.

1. vegetable fried rice
2. cauliflower manchurian
3. kathirakkai kara kuzhambu
4. bottlegourd spinach kootu
5. chetinad mushroom pirattal

CORIANDER PULAO

2011-02-02T11:03:00.000-08:00

Ingredients

Coriander leaves- 1 bunch
basmati rice/sonamasoori rice-1 cup
green chillies-1
gingergarlic paste-as per the taste
coconut milk-1/2 cup
curd-1 tbsp (opt)
chilli powder- 1/2 tbsp
garam masala powder-1/2 tbsp
peas
onion-1
tomato-1
oil/butter
salt

For tempering

clove
cardamom
bay leaves
cinnamon stick

Method
1.Grind the cutted coriander leaves.
2. First fry the tempering things in butter or oil.
then add onion, ginger garlic paste,tomato. fry well. then add peas.
3. add the grinded coriander paste, powder, sufficient water,coconut milk,salt.
4. After boiling add the rice.
5.Keep for 4 whistle & remove it.

We can prepare it in cooker itself.The water ratio is 1:2 for sonamasoori rice

HOTEL RAVA DOSA

2011-01-27T10:19:00.000-08:00

Ingredients

Idli rice-2 cup
Raw rice-2 cup
Urad dal-kal cup
Aval-1cup
big onion-1
salt

Method

1.Soak rice & dal.Grind it with cutted onion.Ferment it. before doing dosa add ½ tbsp sugar & 1 tbsp rava.After 10 min you can do dosa.
2.After removing one dosa.Clean the tawa with water like hotels.it will come good

Tips:
Instead of Onion you can urad dal appalalm -3 or 4 cut in & soak in water.When the rice & dal grinds add this also.

KAL DOSAI

2011-01-27T09:49:00.000-08:00

set dosa goes with vadai curry & also coconut chutney,kosthu
Ingredients

idli rice/boiled rice-3 cup
raw rice-1/2 cup
whole urad dal-3/4 cup
fenugreek seeds- 2tbsp
salt

Method
1.Soak all the rice & dal for 4 to 5 hrs& grind it finely & put the salt.
2.Ferment for whole night.
3. Make dosas as ordinary dosa .

OTHER BLOG RECIPE

2011-01-03T07:57:00.000-08:00

HAPPY NEW YEAR 2011

I have tried many recipes from other blogs in december
1.kaima idli
2.onion theeyal
3.bisibelabath
4.aval kesari with milk
5.plantain potato fry
6.set dosa
7.chettinad vegetable poriyal

8. cauliflower masala dosa

CORN,SPINACH DAL RICE

2010-10-27T06:49:00.000-07:00

Long grain rice- 1cup
Moongdal /toor dal- 1 handful
Garlic-2 or 3 or ginger garlic paste
Onion-1/2
Green chilli-2 /red chilli-3
corn,spinach leaves-as per u want

Spices

Cardamom,bayleaves,cloves
If u want more spicy than add chilli powder.
I add only pepper powder
Salt
Oil
Ghee

Method:
1. if it is basmati rice wash & soak for 10-15 min.if it is long grain rice use it as usual
2. in a cooker, pour some oil & put the spices& add the onion,chilli, ginger garlic paste or garlic &asafoetida.
3. Then add the vegetables.
4. After it is half fried then add the water and little turmeric powder,pepper powder & add the rice & salt
5. sometimes i w ill pour little milk it will be little tasty.
6. close the lid & after 3 whistles
7. pour little ghee & mix it
8. Serve it with raita & chips

SANDWICH FILLING

2010-10-27T06:45:00.000-07:00

After a long time i have given recipes.I have tried many sandwich fillings for my husband lunch. Some of them are
1. carrot poriyal
2. spring onion +broccoli
3.tomato+onion
4. cooked moongdal+corn+spinach like dal
5. jam+cheese or butter
6. beans+carrot+onion or spring onion
7. 3 color bell peppers+white onion
8. potato podimas or potato kara poriyal
9. small red radish+onion
10. chowchow+onion
11.cabbage poriyal
12. bread roll from vcuisine

We can stuff all types of fried vegetables & poriyal .Some people didnot like fresh vegetgbales in lunch. If we do with less oil& half cooked it will be delicious. For spicy I will put pepper powder or chilli powder or sambar powder.
First i will toast the bread & spread butter or jam.And i will spread the cheese & cooked vegetables
Sometimes i will also spread chutneys also.
i think u will enjoy my recipe.

Khuska

2010-06-29T20:20:00.000-07:00

I learn from one of my father-in-law. He do cooking well.He do many recipes.
Ingredients
Basmati rice or Ponni rice-1/2kg
Coconut milk-1 cup
Green chilli-3
Ginger garlic paste-1 tbsp
Onion-2
Tomato-4(small)
Cardamom,cloves,brinji leaves-for tempering
Pudina-little

Procedure
1.Fry the tempering items in ghee or oil in cooker
2.Then add onion, fryit & ginger garlic paste,tomato,green chillies
3.Then add the coconut milk .The water ratio is 1:1 ½ .
4.Then add the rice &salt .Mix it & add the pudina
5.Then close the lid of cooker & put 3-4 whistles
6.Garnish it with cashews.

it goes with veg & nonveg kurma

Carrot halwa

2010-06-29T20:15:00.000-07:00

This recipe is given by my colleague subashini. her brother is working as a chef in malaysia. I asked her & do the recipe.This is the correct preparation of carrot halwa.

Ingredients
Grated Carrot-1 cup
Sugar-10tbsp
Milk-1/2 tumbler or 1
Ghee- as per want
Cashews-10

Procedure
1.In a thick bottome vessel fry the carrot in ghee as the raw smell goes
2.Then add the milk little by little till the carrot cook.
3.Then add the sugar & kesar color(if u want).
4.Then it becomes thick add the ghee & fried cashews.

CARROT CHUTNEY

2010-06-29T10:59:00.000-07:00

Ingredients

Carrot-2
Urad dal broken or whole-2 tbsp
Red chillies-6 or 7
Tamarind paste-1/2 tbsp
Salt- as per taste

Method

1. Slice the carrots & fry it.
2. Fry the dals & uraddal
3. After turn to room temperature grind it with tamarind & salt.

Hints:
it is good combination for aval dosai & curd rice.

RECIPE FROM OTHER BLOG

2009-07-11T23:29:00.000-07:00

UKKARAI
hai friends i hve done ukkarai from vcuisine by viji.
i tried in the first time.

KURMA KUZHAMBU from arusuvai
with rice, beetroot poriyal, karasevu & pudina thuvaiyal

ICING

2009-06-28T01:51:00.000-07:00

VADAI CURRY

2009-06-28T01:27:00.000-07:00

HAI FRIENDS!
After a long gap i hve come to see u.
vadai curry is famous in chennai. Using mallika badrinath book i hve done this for my kid.
VADAI CURRY
Ingredients :

Bengal gram dhal - 1 cup
Onions - 2 (cut finely)

For the gravy
Onions - 4 (cut into thin long pieces)
Garlic - 2
Tomatoes - 1/4 kg (Blanch in hot water, remove the skin and make it into a paste).

Grind together :
Onion - 1
Ginger - 1 " piece
Garlic - 4 flakes
Red chilles - 5
Green chilles - 5
Ani seeds - 1/2 tsp
Cardamoms - 3
Cloves - 3
Cinnamon - 1 " piece
Roased bengal gram dhal - 1 tbsp
Dhania - 2 tbsp
Jeera - 1/2 tsp

For making Vadai :
1. Saok dhal for 2 hours.
2. Drain the water. Grind it coarsely with enough salt. Mix finely cut onions.
3. Heat oil in a pan, prepare small balls from the gound paste and deep fry. Keep aside. (Do not fry till deep brown. remove when it turns golden).

Method :
1. Heat 3 tbsp of oil in a pan and fry garlic and then onions.
2. When it turns into gloden brown in colour, add the ground mixture, fry till oil separates.
3. Mix tomato paste and fry well. Pour 3 cups of water with turmeric powder, sugar and salt.
4. When it starts boiling add the fried badas in it and let it boil for a few minutes. (if the water is not enough add little more, otherwise the koftas will absorb the water and the gravy will become very thick).
5. Remove from fire and garnish with cut coriander leaves. Serve with appam dosai or idlis.

Brinjal Rice & Poriyal

2008-08-12T01:20:00.000-07:00

Brinjal Rice
Ingredients

Cooked Rice- as per mixing.
Brinjal-1/2 kg
Salt-as per taste
Cutted Onion-1
Tumeric powder-a pinch
For Grinding
Red chillies-10-12
Coriander seeds-1tbsp
Khuskhus-1tbsp
Chana dal-1 tbsp
Fry all the things except khus khus.After removing the fried things. Fry the khuskhus lightly. Because it will soon become brown.
Grated Coconut-1/2 cup
Garlic-10
Onion-1
Grind it all the things into a fine paste

Method:

1.Cut the brinjal like cutting for sambar. In a kadai pour oil then put mustard seeds, then put onion, fry it then put the brinjal,tumeric powder fry for some minutes.
2. Then put the grinded paste mix well.
3. Put salt and mix it.
4. Then leave them to cook for 10 -15 minutes if u want oil add it.
5. After it is cooked remove and mix it with rice. If u want salt add it.
6. Pour some ghee for pleasant smell.

Brinjal Poriyal

Cut the brinjal and cook in the tamrind water with turmeric powder and salt. Fry coriander seeds-2tbsp,red chillies-4,channa dal-1 tbsp and grind it like powder without water.After it is half cooked then remove and in a tawa temper mustard seeds, urad dal, hing ,curry leaves put the brinjal and put the powder and mix it and remove after 4-5 min.if u want salt u can add it. If u want coconut u can put it

Pulli Aviayal

2008-08-12T01:18:00.000-07:00

Ingredients

Drumstick-2
Plantain-1
Mango-1
Carrot-2
Potato-1
Beans-100g
Peas-50g
Brinjal-2
Tamarind juice-3tbsp
Salt
Turmeric powder-2 pinch
Coconut oil-2 tbsp

For Grinding
Grated Coconut-1 1/2 cup
Green chillies-10 or as per spicy
Jeera-11/2 tbsp
Soaked rice-2tbsp
Small onion-2
Peeled garlic-2 pieces

Method:

Cut the veg and cook it with turmeric powder and salt in water.. Then add the tamarind juice and grinded paste. Boil it for 5 min if it become thick. Then remove and in a kadai pour some coconut oil and leaves. It becomes heat remove and pour in gravy.

Ladies Finger Fry

2008-08-12T01:17:00.000-07:00

Ingredients

Ladies finger- 1/2 kg
Tomato- 3
Small Onion- 5, 6
Green chilies- 2
Chilli powder- 1 tbsp
Garam Masala - 1 tbsp
Coriander powder- 1 tbsp
Lemon juice - 1 tbsp
Tumeric powder - 1 tbsp
salt-as per taste

Temper:

Oil,Mustard seed,Urad dal,Channa dal,Jeera,hing,curry leavwes

Method:

Grind onion,tomato,green chillies without water
temper all the things and fry the ladies fingerand put the paste. cook in the low flame only.if u want In the last u can add lemon juice also.
U can do potato,cauliflower with this same recipe

Pitlai

2008-08-12T01:15:00.000-07:00

Ingredients
Brinjal,Pumpkin,chow chow,Bottle gourd or if u wish u can add bitter gourd also
Fry the bitter gourd before put in sambar.
Tamarind Juice 2 tbsp
Cooked tur dhal 1 small cup
Salt to taste
Turmeric powder ¼ tsp
Spices:
Coriander seeds 1 tbsp
Channa dhal 2 tsp
Urad dhal 2 tsp
Red chili as per your taste
optional Curry leaves few (adding this while grinding will increase the taste)
Hing powder ¼ tsp
Coconut 3 tbsp
Sesame oil 1 tsp
To temper
Sesame oil 2 tsp
Mustard seeds and hing powder a pinch
Urad dhal/channa dhal 3 tsp
Curry leaves few
Salt to taste
METHOD
Wash, peel and cube the veggies per ur wish. Soak and extract the juice from tamarind. In a skillet roast the spices and grind it into paste. Keep the cooked tur dhal ready.
In a thick vessel, take veggie, with turmeric water and salt. Boil till the veggie become tender and the raw smell of tamarind goes. Now add the salt, dhal with the spice paste and adjust the consistency. Let it boil. It will thicken once it is cool.
Side dish is carrot poriyal,banana podimas,potato podimas.

Onion Sambar

2008-08-12T01:08:00.000-07:00

Ingredients

Onion-1 cup or any vegetable
Green chillies-2
Tamarind paste- 1 tbsp

For grinding
Fry before grinding.
Coriander seeds-21/2 teaspoon
Urad dhal-1/2 tbsp
Jeera-1/2 tbsp
Red chilli-8
Fenugreek seeds- apinch
Channa dal-2 tbsp
Oil-1 tbsp
Cutted Onion-1
Tomato-1
Grated Coconut -1/4 cup
Fried gram-1 tbsp

Method
1.Fry all the things in little oil except coconut,fried gram and lastly fry the onion and tomato upto the raw smell. And grind it finely. Pour water if u want. Because the tomato is there.
2. Same preparation of ordinary sambar but mix this powder after the vegetables is cooked. U donot want to put the sambar powder for this.

Hints:
if u want spicy add more red chillies before grinding.

Kootu

2008-06-10T23:48:00.000-07:00

Cook the vegetable using water & salt. Don’t drain the water. And put the grinded paste(grated coconut little,jeera-1/2 teaspoon, cutted onion-1/1 teaspoon, green chillies-1 no’s) and cook well. Temper with mustard seed,curry leaves.
Hints: vegetable-carrot, drumstick, brinjal, cabbage, snakegourd, chowchow.

Fried Gram Thuviyal

2008-06-10T23:41:00.001-07:00

Ingredients

Fried Gram-1/2 tumler or cup
Red chillies-2 no’s
Grated or cutted Coconut-2 teaspoon
Garlicpiece-2no’s
Salt as per taste

Method

Put all the things & grind it in the mixie.
Hints: Fried gram is more. Coconut must be less.

Puzhi Kulambu

2008-06-10T23:36:00.000-07:00

Ingredients
Ladies finger/brinjal/onion,garlic/drumstick- 1/3kg /5no’s /1cup /3 no’s
Sambar powder-4 teaspoon
Or
(Chillipowder-2 teaspoon
Coriander powder-2 teaspoon)as per taste
Tamarind paste-2 teaspoon
Or
Tamrind –small lemon size
Turmeric powder-1/2 teaspoon
Salt-as per taste
For Tempering
Mustard seeds-1/2 teaspoon
Oil-2 teaspoon
Curry leaves
Method
1.Cut the vegetables which u want
2.if it is ladiesfinger/onion,garlic then first sauté it in a little oil.Keep it aside.
3. then pour the tamarind water in a tawa or vessel put the vegetables,salt & turmericpowder.
4. Check the vegetables is cooked and also the gravy has become thick not so thick normal.
5. Temper it with the things and serve.
Hints
1.Check the salt, powder taste for spicy.Before it becomes check it and u want spicy add the powders and little water if it is thick.
2. Brinjal will cook soon.
3. In the gravy pulibu is little means then put the tomato as per ur taste. It will cook easily.

Basundi

2008-04-09T10:21:00.001-07:00

I treid the basundi first time. It’s my long term wish to do. But I can’t do. But at last I do this. If there is any mistake tell me thro comments.
Ingredients
Milk-1 lt
Sugar-12 table spoon
Cardamom powder-1/2 teaspoon
Saffron-little
Broken Cashew-5 no’s

Method
1. Boil the milk in a thick bottomed vessel keep it in low fire.
2. When the milk becomes thick or 1/3 rd of the vessel put the sugar, cardamom,and
saffron. When the sugar dissolves remove it from fire.
3. Serve it in the bowl garnish it with cashews.

Time-40min
Serve-3
Hint: We can also put the powdered sugar.

Vadai

2008-04-09T10:09:00.000-07:00

Ingredients
Whole white urad dal- 1cup
Green chillies-2
Cutted Small onion-5 no’s
Pepper-1/2 teaspoon
Hing-1/2 teaspoon
Curry leaves-5 no’s
Rice flour- as per wanted
Salt- as per taste
Refined oil- for frying

Method
1. Soak the urad dal in water for 1 hr. and keep it in fridge.
2. After 1 hr. , grind it in mixie with pepper,hing.
3. Grind it with little water the batter must be thick.
4. And put the salt finally and grind it once.
5. Mix it with onion, green chillies and curry leaves.
6. If the batter is little watery put the flour and mix it.
7. In a kadai pour the oil , and heat the oil and put the vadas.
8. After it becomes little golden color remove and serve with chutney and sambar.

Time-20min
Serve-3

Hurrah!!

2008-04-09T09:59:00.000-07:00

After a long break I have come to join. Hurray. I have more works but I can give some recipes.
After my vacation I give this dish aviyal. My favourite dish for all festivals.
Aviyal
Ingredients
DrumStick-1
Plantain-1
Beans-100gm
Carrot-2
Yellow pumpkin/white pumpkin-1/2 cup
Peas-50gm
Brinjal-2
Fresh Curd-2 tablespoon

For Grinding
Rice-1/2teaspoon
Jeera-1/2 teaspoon
Grated Coconut-1/2 cup
Green chillies-2no’s

For Tempering
Mustard seeds-1/2 teaspoon
Curry leaves-5no’s
Coconut oil-1 tablespoon

Method
1. Cut the vegetables in same size and cook it in the cooker with water for 3 whistles.
2. And pour the grinding mixture and cook for 10 minutes
3. Temper the products in oil and pour it in the gravy and close it with banana leaves.
4. After it come in room temperature and before serving pour the curd and garnish it with curry leaves.
Time: 20min
Serve-4

Apple Rasam

2008-01-04T09:33:00.000-08:00

Ingredients
Toordal-100g
Apple Pieces-4
Garlic-2 pieces
Rasam Powder-1 teaspoon
Tamarind paste-2tablespoon
Hing-little
Salt-as per taste

For Tempering
Oil-2 teaspoon
Mustardseeds-1/2teaspoon
Jeera-1/2teaspoon
Curryleaves &Coriander leaves-little

Method
1.Cook the toordal and apple in a cooker for 4 whistles.
2.Then add paste,powder,salt,garlicand boil it.
3.After boiling temper the items.
4.Garnish it with leaves.
5. Serve it with rice.

Timing-15 min

Dry Fruit Utsav

2007-12-06T01:39:00.000-08:00

This is for the AFAM-Dry Fruits for the month of December by the yum blog of lakshmi and latha.
Dry Fruit Burfi

Ingredients

Sugar-1cup
Maida-Flour1 1/2 cup
Dry Grapes-20
Cherry-10(cut into small pieces)
Cashew-10
Milkmaid-1 cup
Ghee-1/2 cup

Method

1. Ina tawa, heat the ghee and put the maida flour and fry it for 2-3 minutes.
2. Then add the milkmaid and mix it.
3. When it becomes thick remove it.
4. And in another vessel put the sugar and pour 1 cup water. When it dissolves add the paste and dry fruits.
5. Mix it and when it doesnot touches vessel removeand pour it in a ghee spreading plate.
6. Cut into pieces

Time:30-40 min.

Nuts Kheer

Ingredients
Cashew-50g
Badam-50g
Pista-50g
Sugar-1 1/2 cup
Ghee- for frying
Milk-21/2 cup
Cardamom Powder-1/2 teaspoon
Saffron-a pinch

For Frying
Cashew-10no's
Dry grapes-10 no's

Method

1. Soak the dals for overnight in water. Next day, peel the skin and grind it.
2. Then in a vessel with milk,sugar and paste boil it.
3. When it becomes thick add the fried cashews and grapes.
4. Add the cardamom powder.
5. Garnish it with saffron before serving.

Time:20 min
Serves:4

Almond Murukku

Ingredients

Badam- 15
Rice Flour-2 cup
Chilli Powder- 1 spoon
Fried Urad dal powder-2 spoon
Butter-2 spoon
Jeera-1/2 teaspoon
Oil- as required
Salt- 1 spoon

Method

1. Soak the badam and peel the skin and grind it into fine paste.
2. Mix all the things with paste.
3. And in a murukku machine put the batter and press it in the oil.
4. After it becomes brown.
5. Murukku is ready.

Cashew Murukku

Ingredients
Cashew Paste-1/2 cup
Rice Flour-1 cup
Ghee-2 table spoon
Jeera-1 spoon
Salt- as required.

Method

Mix it and do same as badam murukku.

Kulfi

Ingredients

Milk-2ltr
Cashew-100g
Badam-100g
Pista-100 gm
Sweetless Khova-1/2 cup
Sugar-2 cup
Cardamom powder-1/2 teaspoon
Saffron-1 pinch
Corn Flour- 1 table spoon

Method

1. Soak the badam and peel the skin and grind it with cashew and pista with little milk. The
paste must not be so smooth.
2. Boil the milk and it becomes 1/2 of the quantity add the paste and keep the flame low
3.After 5 -10 minutes when it become thick add sugar,cardamom powder,saffron and cornflour
diluted in little milk.
4. When it boils remove it and warm it for room temperature.
5. Then pour it in the kulfi mould and keep it in fridge for 5 hrs.
6. Then make slices and serve it.

Dates Special

2007-12-05T08:59:00.000-08:00

I have given the dates recipe for AFAM -DATES for Chandrika's Akshayapatra.
Dry Fruit Aadai

Ingredients

Boiled Rice-1 cup
Dates-4 pieces
Badam,Pista-50g
Cherry,Cashew-10 no's
Ghee- as per required

Method

1.Soak the rice for 1 hr. Remove the skin of the badam,saok the other dhals,fruits.
2. Grind separately all the things and mix it.
3. In a tawa, pour the batter as small dosa and spread the ghee with it.
4. Serve it with plain or with sugar and milk.

Time:30 min
Serve:4

Dal Vada

Ingredients
Channa dal- 1 cup
Aval/Avalkki-1 cup
Coconut Grated- 1cup
Groundnut,Fried gram-1/2 cup
Cashew-25
Dates-10
Grated Jaggery-2 cup
Cardamom Powder-1 teaspoon
Oil- as required.

Method
1.Soak the dhals for 1/2 to 1 hr.
2. Grind with dates,coconut and mix the jaggery, powder and put the half broken avalkki. Mix it finely.
3.In a kadai, pour the oil and it is heated pu the batter as vada and it become golen brown.
4. Remove and serve.

Time:15min

Fried Gram Badam Halwa

2007-11-30T01:14:00.000-08:00

In the diwali sweets i have done the fried gram halwa . We can just add the badam powder 1/2 cup with this. The taste will be nice. And also it will be so soft.

Dates Milk Kheer

2007-11-26T08:34:00.000-08:00

This i have read from a tamil magazine. It's party special dish. It's doing also easy one. It's a Kongu special which is a part of tamilnadu.

Ingredients
Vermicelli-1 1/2 cup
Dates-1 cup
Chopped Cashews- 2table spoon
Milk-1 litre
Sugar-2 1/2 cup
Cardamom Powder- 2 teaspoon
Dried Grated Coconut-1/3 cup
Ghee-200 ml
Dry grapes-10no's
Saffron- for garnishing

Method
1. Boil the milk and add the sugar.
2.Fry the Dates, cashew,coconut and grapes in the ghee.
3. Then add the fried vermicelli in the milk.
4. Let it leave for 10 min to cook and add the fried nuts ,dates and cardamom powder.
5. After 5 minutes remove and serve ina bowl garnishing with Saffron.

Timing:20-25 min

Think Spice..Think Ginger...

2007-11-25T09:55:00.000-08:00

Ginger Burfi
I have learn the recipe from my neighbour. She is well in cooking. The taste is well. I am giving it for Sunita's Think spice-Think Ginger

Ingredients
Maida-1 cup
Sweetless khova-1 cup
Sugar-1 1/2cup
Ginger Juice-2 table spoon
Ghee- 1/2 cup
Cardamom Powder-2 teaspoon

Method
1. In a tawa, put the maida and fry for few minutes. And add the 1/2 cup khova and mix it till it becomes thick.
2.. Kept it separate. Ina tawa made a sugar syrup with water and add the ginger juice.
3. Mix the paste and remaining khova for few minutes.
4. Add the ghee and cardamom powder.Mix it finely without leaving your hand.
5. When it becomes thick and wait till it does not touch the vessel remove it.
6. Serve it.

Ginger Rice
Ingredients
Rice-1 cup
Ginger- 1/2 piece
Small onion-1/3 cup
Garlic- 10no's
Oil, Salt -as required
Ghee- 2 teaspoon
Fried cashews-5 no's

For Powder
(fry without oil and powder)
Pepper-2 teaspoonJ
eera-1 teaspoon
Curry leaves- little

For Tempering
Mustard seeds-1/2 teaspoon
Broken urad dal-1/2 teaspoon

Method
1. Cook the rice for 4 whistles with 2 cup water. Mix it with little oil.
2. In a tawa, put the tempering things and add the onion,garlic. Fry for few minutes.
3. Then add the grated ginger and fry for 5 minutes.
4. Then add the powder, salt and rice.
5. Mix it finely and add ghee.
6. Decorate with cashews.
7. Serve it with onion raita.

Timing:15
Serve-3

JFI-Toordal

2007-11-24T09:22:00.001-08:00

It's my favourite dish by toordal. It's also for JFI-Toordal.
Toordal Dosa
Ingredients
Boiled Rice-1 cup
Toordal-3/4 cup
Green chillies-2
Hing-1/2 teaspoon
Grated coconut-1 table spoon
Chopped Onion-2 table spoon
Oil,Salt- as per taste.

Method
1.Soak the rice and dal for 3 hrs.
2.Grind it with salt and hing.
3. Add the coconut and onion.
4. Spread the batter in dosa tawa and make dosa with sufficient oil.
5. Serve with any chutney.

Timing:15
Serve:4
Hints:
We can add red chillies instead of green chillies while grinding.

Toordal Thuvaiyal
Ingredients
Toordal-1/2 cup
Coconut-1/3 cup
Red chillies-5
Garlic-3 no's
Salt-as per taste

Method
1. Fry the toordal in a tawa without oil. When it comes little brown, remove it.
2. Then fry the chillies.
3. Grind all the things and serve it with rice and papad.

Timing:10 min
Serve:4

Toor Dhal Rice

2007-11-23T09:19:00.000-08:00

This is my entry for JFI-toor dal.This is my son's favourite dish.

Ingredients
Rice-1cup
Toordal-1/2cup
Smallonion-5 table spoon
ChoppedGarlic-2 table spoon
Pepper-1 teaspoon
Jeera- 1/2 teaspoon
Red Chillies-5 no's
Curry leaves-5 no's
Oil-1 table spoon
Ghee- 2 teaspoon

Method
1.In a cooker put the oil and temper the jeera, pepper, red chillies and add the onion, garlic.
2. Fry it for few minutes and pour the water for 1:4 and after boiling add the dal and rice.
3. Mix it and put the salt.
4. After 4 whistles open and pour the ghee and garnish it with leaves.
5. Serve it with potato fry and appalam.

Timing: 30 min
Serve:3

JFI -Toor Dhal

2007-11-23T08:47:00.001-08:00

Toor Dhal Masiyal
This is my entry for JFI-Toordal by Linda for the month of December.
Ingredients
Toordhal-1/2 cup
Chopped Onion-5 table spoon
Chopped green chillies-2 tablespoon
Chopped tomato-3 tables spoon
Chopped carrot-1tablespoon
Chopped beans-1 table spoon
Curry leaves-6 no's
Coriander leaves- little
Turmericpowder-1/2 teaspoon
Salt-as per taste

For Tempering
Mustard seeds-1/2 teaspoon
Jeera-1/2 teaspoon
Oil-2 tablespoon

Method
1. Cook the toor dal for 4 whistles and mash it.
2. In a tawa put the oil and temper all the things.
3. And put onion,greenchillies,tomato,carrot,beans.
4. Fry it and add the dal with turmeric powder and put the salt.
5. After boiling and garnish it with leaves.
6. Serve it with rice and chappatti.

Timings:15 min
Serve- 4

Toordal vadai
Ingredients
Toordal-1/3 cup
Channdal-1/3 cup
Urad dal- 1/3 cup
Butter-2 table spoon
Red chillies-5
Grated Coconut-1 table spoon
Hing-1/2 teaspoon
Chopped Curry leaves -2 teaspoon
Oil,Salt- as per wanted

Method
1. Soak the dals for 1 hr. Grind it with chillies,hing and salt.
2.The batter must be thick. Don't pour more water. Mix with coconut and leaves.
3. In a kadia, pour the oil and put the batter like a vada and after it becomes brown.
4. Serve it.

Timing:20 min

Kara Vadai

2007-11-23T07:54:00.000-08:00

I have done this recipe for diwali and now i give this for JFI-toordal by linda
Ingredients

Boiled Rice-1 tablespoon
Toordhal-1tablespoon
Moongdal-1tablespoon
Channadhal-1tablespoon
WholeUraddhal-2table spoon
Red chillies- 5no's
Hing-1/2 teaspoon
Curry leaves-1 tablespoon
Cutted onion-5table spoon
Oil-for frying.
Salt-as per taste.

Method
1. Soak all the dhals and rice for 1 hour.
2. Grind in a mixie with redchillies, hing and salt.
3.Andput the leaves and onion.
4. The batter must not be so thick.
5.In a kadai pour the sufficient oil for frying and after heated pour the batter with a tablespoon.
6. After frying remove it and serve it with coconut chutney.

Timing:15 min.

Navarathri Utsav

2007-10-29T03:23:00.000-07:00

The Second day of the menu is

Poricha Kuzhambu
Snake Gourd Poriyal
Potato fry
Honey Fruit Pachadi
Dal Payasam
Toor dal rice

Poricha Kuzhambu

The kuzhambu has already in my section. Visit

http://suthirecipe.blogspot.com/2007/09/poricha-kuzhambu-2.html

Snake Gourd Poriyal

Ingredients
Snake Gourd cutted- 1cup
Bigonion chopped- ½ cup
Tomato chopped -1/2 cup
Red chillies-2
Khus-Khus- 1 table spoon
Coconut grated- ½ cup
Salt as per taste.

For temperingJeera-1/2 teaspoon
Curry leaves-5 n o’sOil- 2 table spoon

Method
1. Cut the gourd into pieces like finger chips.
2. Grind the soak khus-khus, coconut, red chillies and make a fine paste.
3. In a tawa, heat the oil and temper the items and put onion, tomato. Fry it.
4. Put the gourd and paste and mix it. Add salt.
5. Wait for 15 min till it fry
6. Garnish with corianderleaves and serve it.

Potato Fry

Ingredients
Potato – 1 /3 kg
Onion-1/2 cup
Peeled Garlic -10 to15 no’s
Red Chilli Powder- 3 table spoon
Tumeric Powder- ½ teaspoon
Salt as per taste.

For temperingJeera-1/2 teaspoon
Curry leaves-5 n o’sOil- 2 table spoon

Method
1. Remove the skin. Cut the potato into round pieces.
2. Boil the potato in water with half salt for half boiled.
3. Grind the garlic in a mixie not smooth. Just one round in mixie.
4. Mix red chilli powder, garlic paste in potato and little salt.
5. Heat the tawa, temper the items and put the mixing.
6. Fry it and serve with curd rice.

Honey Fruit Pachadi
It can be used parties and weddings also. It is a rich and healthy dish

Ingredients
Apple-1/2 cup
Mango- ½ piece
Banana-1
Pomgranate- ½ cup
Sugar – ½ cup
Honey- 5 table spoon
Cardamom Powder-a pinch.

Method
1. Remove the skin and cut all the fruits.
2. Mix it all with fruits.
3. Serve it.

Dal Payasam
Ingredients
Channa dal- ½ cup
Moong dal- ½ cup
Badam – 1/3 cup
Sugar- 2 cups
Milk – 2 cup
Cashewnut, Raisins- ½ table spoon
Ghee- 2 table spoon

Method
1. Fry the dals and cook it and mash it finely through mixie also.
2. Soak the cashews and grind in the mixie.
3. In a thick bottomed vessel pour 2 cups of water and boil the badam paste.
4. After it cooked pour the milk, sugar, cardamom powder, and dal paste.
5. Boil it. Fry the cashews, raisins in ghee. Put it in the payasam.
6. Serve it.

Toor dal rice

Ingredients
Rice -1 cup
Toor dal-1/2 cup
Turmeric powder-1/2 teaspoon
Small onion - ½ cup
Red chilies- 3
Garlic -4 pieces
Coriander leaves- little
Hing- ½ teaspoon
Ghee -2 table spoon
Salt as per taste.

For Tempering
Mustard seed-1/2 teaspoon
Pepper- ½ teaspoon
Jeera-1/2 teaspoon
Curry leaves- 10no’s
Oil- 3 table spoon

Method
1. Wash the rice and toor dal.
2. In a cooker, heat the oil and temper the ingredients and put onion, garlic, red
chillies,hing turmeric powder and mix it
3. After frying it and add the rice, tal, 3 cups of water and salt.
4. After 4 whistles. Remove it and garnish with coriander leaves.
5. Serve it with papad.

In the evening the sundal is

Channdal Sundal

Ingredients
WhiteChaana dal-1 cup
Coconut grate-2 table spoon
Green chilies-3 no’s
Coriander leaves- little
Ginger- ½ piece
Salt as per taste

For Temper
Mustard seeds-1/2 teaspoon
Curry leaves- 5 no’s.
Oil-For frying

Method
1. Soak the channadal for over night. Then cook in a cooker with salt.
2. Temper the mustard seeds and curry leaves using oil.
3. Then add the green chilies, ginger and fry till the raw smell goes. Then add the leaves, coconut and wanted salt.
4. Then mix it and keep for few minutes. Remove it from fire.
5. Serve it.

The Third day of the menu is

Paruppilla-kuzhambu
Green Peas Poriyal
Vegetable Perattal
Coconut pachadi
Rice Dal Payasam 2
KhusKhus rice
Papad

Paruppilla-kuzhambu
The kuzhambu has already in my section. Visit
http://suthirecipe.blogspot.com/2007/09/paruppilla-kuzhambu.html

Green Peas Poriyal
Ingredients
Green Peas-1 cup
Onion- ½ cup
Coriander leaves- little
Salt as per taste.

For Paste
Green Chillies- 1
Coconut- 1/3 cup
Jeera- ½ teaspoon
Small onion-2

For Temper
Mustard seeds-1/2 teaspoon
Curry leaves- 5 no’s.
Oil-For frying

Method
1. In a cooker, cook the peas with little salt. Grind all the things into a fine paste.
2. In a tawa, heat the oil and temper the items and put the onion..
3. Fry it for 5 minutes and put the drained peas. Add the paste and salt of ½ teaspoon.
4. Mix it and fry for till the water dries. Garnish with coriander leaves and remove it.
5. Serve it with rice and sambar.

Vegetable Perattal
It is a chettinad dish. They will do in marriages.

Ingredients
Carrot -1
Potato- 1
Butter beans- 1/3 cup
Cauliflower- 2 pieces
Tomato-1
Onion- 1
Salt as per taste

For Grind
Red chilies-10
Jeera-1/2 teaspoon
Coconut grated- 1/3 cup

For Temper
Oil as per we want

Method
1. Carrot, onion, potato, tomato are cut into pieces. Except tomato and onion cook all the vegetables
adding salt.
2. Wash the cauliflower in hot water. And drain it
3. Grind all the products into soft paste.
4. In a vessel, add oil, jeera , onion, tomato and fry it. After frying add the boiled
vegetables, paste and little salt.
5. Fry it and remove from fire after 15-20 min.
6. Serve it with rice, chapatti and bread.

Coconut Pachadi

Ingredients
Coconut-1/2 cup
Green Chilies chopped – 2table spoon
Curd – ¾ cup
Coriander leaves- little
Salt as per taste

For Tempering
Mustard Seed-1/2 teaspoon
Broken Urad dal- ½ teaspoon
Curry leaves- 5 no’s

Method
1. Grate the coconut and put it in the curd and add salt.
2. In a tawa, temper all the items and put it in the curd mix.
3. Garnish with coriander leaves and serve it.

Rice Dal Payasam 2

Ingredients
Rice- ½ cup
Coconut- 1/3 cup
Channa dal- 3 table spoon
Sugar- 2 ½ cups
Milk – 2 cup
Cashewnut, Raisins- ½ table spoon
Ghee- 2 table spoon

Method
1. Soak the rice and grinded with coconut into a fine paste.
2. In a thick bottomed vessel pour 2 cups of water and cook the paste till the rice cook..
3. After it cooked pour the milk, sugar, cardamom powder and cooked channa dal.
5. Boil it. Fry the cashews, raisins in ghee. Put it in the payasam.
6. Serve it.

DIWALI SWEETS

2007-10-26T01:24:00.000-07:00

I have given the recipes for Diwali. About diwali you can see here and here.

CARRNUT HALWA
This recipe is accidental one. I tried first time to do burfi. But accidentally I get a fine halwa. It is delicious one. My husband favourite recipe is here.

Karachi Halwa

The karachi halwa is here

WHEAT HALWA

My aunties (mother–in-law sister) do deliciously this recipe. It is easy to do. It will ready within 20 mins. She will prepare for fasting in Thiruvoonam . From the morning to night she do neivadhyam to god and finish the fasting . The recipe is here.

POTATO HALWA
My aunty(mother’s sister) will do nice this recipe. She will do potato and coconut. I have do little variation for this potato and khova.

Ingredients
Potato – ½ cup
Ghee- ½ cup
Khova- ½ cup
Sugar-1 ½ cup
Milkmaid- ½ cup
Cardamom-3 no’s
Cashews-10 no’s

Method
1.Boil ther potatoes and peel and mash it.
2.In a kadai, fry the cashews in ghee. And fry the potato till a pleasant smell comes.
3. Then add the sugar, khova, milkmaid, cardamom. Mix it finely without leaving your hand.
4. Then wait till it does not touch the vessel remove it.
5. Decorate with cashews
6. Serve it with a savoury.

4 in 1 Burfi
This dish I read from a cook book. It’s strength dish.

Ingredients
Vegetable grated(carrot,beetroot, radish)- 1 cup
Coconut grated-1 cup
Khova without sugar-1/3 cup
Sugar-4 cup
Cardamom-3 no’s
Cashews powder-1/3 cup

Method
1. In a thick bottomed vessel 4-5 teaspoon ghee fry the vegetables till the raw
smell goes.
2. Then add the sugar, coconut grated, cashews powder, khova and mix it finely
without leaving your hand.
3. Since, it does not touch the vessel remove it.
4. In a plate, spread the ghee and pour it. Spread it in the plate equally.
5. And cut into pieces. Decorate with cashews
6. When it become cold remove it from plate and serve it.

Bread Potato Halwa
This dish is like a badam halwa taste.

Ingredients
Bread Slices-5
Mashed Potato-1 cup
Boiled mashed Moongdal-1 cup
Milk- ½ liter
Sugar-1 ½ cups
Ghee- ½ cup
Any essence - as per taste.
Cardamom-3 no’s
Cashews, dry grapes, badam-1 table spoon

Method
1. In a thick bottomed vessel leaving ghee, cashews,badams,essence add all the thing and mix it. 2. When it becomes thick add the remaining one. Mix it finely
without leaving your hand.
3. Since, it does not touch the vessel remove it.
4. In a plate, spread the ghee and pour it. Decorate with some cashews.
5. Serve it

Milk dal halwa

Ingredients
Milk- 5 cups
Moong dal Powder (roasted)- ½ cup
Gram flour-1/2 cup
Coconut—1/2 cup
Sugar- 3 cup
Ghee – 1cup
Cardamom-3 no’s

Method
1. In a thick bottomed vessel pour the milk and boil it till it reduce for 2 cups.
2. Then add the remaining things and mix it finely without leaving your hand.
3. Since, it does not touch the vessel remove it.
4. In a plate, spread the ghee and pour it. Spread it in the plate equally.
5. And cut into pieces. Decorate with cashews
6. When it become cold remove it from plate and serve it

Fried Gram Halwa
It is easy to prepare within 30 min. we can do. It is healthy one also. I think it’s famous in Karnataka. But I surely dono.

Ingredients
Fried Gram-1 cup
Sugar-2 ½ cup
Milk-1/3 cup
Ghee-1/2 cup
Cashews-10no’s
Cardamom Powder-1/2 teaspoon
Orange Color- if u want

Method
1. Powder the gram into fine.
2. In a tawa, put the sugar and water 1 cup and leave for dissolving.
3. After dissolving pour little milk to separate the dust from it and remove the dust using
the spoon or filter it .
4. Then put the powder and mix it well.
5. And pour the remaining milk, ghee, cardamom powder and mix it without leaving
your hand.
6. It it becomes thick and doesnot touch the vessel means remove and pour in a plate
which was spread with ghee.
7. Garnish it with fried cashews and serve it.

Sago Halwa/Karuppatti Halwa

I have read ina tamil magazine (Mangayar malar). The article name is “konzhunaddu samayal” wriiten by a famous chef “Nalabaga Sakkaravarthi Jacob”. This recipe is fine. Konzhunadu means a part of tamilnadu.
I am happy to share the recipe with all.

Ingredients
Karuppatti- 2 cup
Sago- 1 cup
Ghee- 2 cup

Method
1. Fry the sago in a pan and cook it in water into fine.
2. In a thick bottomed vessel, powder the karuppatti and water and dissolve it . Filter it.
3. It become a thick pagu/ gravy add the sago and mix it and cook till the sago cooks.
4. After 5 minutes add little by little ghee and mix it.
5. The halwa sucks the ghee and come out till that time mix it with hand.
6. When it becomes the halwa stage remove it and serve it .

Hints:
If we want cashew and cardamom powder we can add. I have not added because of the original taste of karruppatti.

Banana Biscuit

Ingredients
Banana-1
Wheat Flour- 1 to 1 ½ cup
Corn Flour- ½ cup
Jeera-1/2 table spoon
Sugar- as per taste.
Cardamom Powder- 1 table spoon
Oil –for frying

Method
1. Peel the banana. Cut the bananas into pieces and grind it in mixie with sugar.
2. And add the flours, jeera and cardamom powder.
3. Mix it finely and make the batter into chapatti and cut into diamond shape pieces
4. In a kadai, pour the sufficient oil for frying.
5. After the oil is heated and fry the pieces.
6. When it become brown and remove it.

Dal Burfi

Ingredients
Channa dal- 1 cup
Moongdal- 1 cup
Sugar- 2 ½ cup
Ghee- 1/2 cup
Cashews- as per wanted
Cardamom Powder- ½ table spoon

Method
1. Fry the both Dals till it be little brown. Leave it for cool and soak it and grind it.
2. Cook it in steam in the idli cooker for 10 min. After it become cool make it powder in
the hand itself.
3. In a kadai make a sugar syrup and put the powder and mix it with hand.
4. Put the fried cashews and cardamom powder. Mix it finely
without leaving your hand. 5. Since, it does not touch the vessel remove it.
6. In a plate, spread the ghee and pour it. Decorate with some cashews.
7. Serve it

Coconut Rava Burfi

Ingredients
Coconut grated-1cup
Rava/sooji-1 cup
Ghee- 1 cup
Milk- 1 cup
Sugar- 2 1/2 cup
Cardamom powder- 1 table spoon

Method
1. In a thick bottomed vessel, put all the ingredients and mix it.
2. Mix it finely without leaving your hand.
3. Since, it does not touch the vessel remove it.
4. In a plate, spread the ghee and pour it. Decorate with some cashews.
5. Serve it.

Dry Fruit Pongal

2007-10-07T01:21:00.000-07:00

It’s a rich receipe. We can use in parties and weddings.
Ingredients
Rice-1 cup
Moong dal-1/2 cup
Milk – 2 cup
Milkmaid- 1 cup
Sugar- ½ cup
Ghee- 3 tablespoon
Cardamom powder- ½ teaspoon
Raisins- 10 no’s
Dates -5
Cashews-10no
Chopped Badam- 10no’s
Chopped Pista- 5 no’s
Chopped Walnut- 5 no’s
Method
1.Fry the moongdal till a sweet aroma comes. Then wash the rice and dal and cook
with 5 cups water and milk in cooker for 5-7 whistles . The rice to be in fine
mashing stage.
2.Then mash it and add milkmaid, sugar and cardamom powder.
3.Then add the fried dry fruits and ghee also.
4.Then cook it for 5 min and garnish it with dry fruits.
5.Serve it.

Time: 10min
Serve-6

Hints: we can also do without dry fruits.

Kongu Tomato Kuruma

2007-10-04T10:51:00.000-07:00

Ingredients
Tomato cutted- 1/2 cup
Small onion- 1 cup
Garlic- 1/2 cup
Ginger- 1 piece
Green chillies-4
Red chillies- 4
Fried Gram- 1/3 cup
Cardamom powder -1/2 teaspoon
Khus-Khus- 1/2 table spoon
Coconut- 3 table spoon
Jeera- 1/2 teaspoon
Salt as per taste.

For Temper
Mustard sees-1/2 teaspoon
Channa dal- 1/2 teaspoon
Curry leaves- 1 table spoon

Method
1.Fry the onion, garlic, ginger, chillies, gram ,jeera,tomato and khus-khusand grind
into a paste.
2.In a tawa, heat the oil and temper the products and put the paste and coriander
leaves and pour some water and boil it for 10-15 min for the raw smell of tomato
3. Serve it with idli.

Time- 15 min
Serve- 4

Kongu Kalan Varuval/Kongu Mushroom Fry

2007-10-04T10:43:00.000-07:00

Ingredients
Mushroom – 2packet
Maida Flour-3 table spoon
Oil as per required for frying
Salt as per taste.

For Kongu Masala Powder
Khus-khus- 1 table spoon
Sesame white seed- 1 teaspoon
Fried coconut- 5 table spoon
Turmeric Powder- ½ teaspoon
Ground nut- 2 teaspoon
(fry it without oil and grind it using water)

Method
1.Cut the mushroom into half.
2.Then mix the paste, maidaflour and salt. Keep it aside for ½ hr in fridge.
3.Then mix the mushroom and put in the oil for frying.
4.After it fried remove it.
5.Serve it briyani.

Time: 15 min
Serve:5

Sprouted Green Gram Kuzhambu

2007-10-01T02:13:00.000-07:00

Ingredients
Sprouted Green Gram - ½ cup
Onion cutted-1
Tomato cutted-1
Salt as per taste

For Paste
Coconut- 1 table spoon
Fried Gram- 1/2 cup
Red chilli powder-3 table spoon
Jeera-1/2 teaspoon
Garlic- 2 pieces

For Tempering
Mustard seed-1/2 teaspoon
Curry leaves- 5 no's

Method
1. Grind the things which given into a smooth paste.
2. Cook the green gram with little salt.
3.In a tawa heat the oil and temper all. Fry the onion,tomato. After frying add the paste, green gram boiled with water. Mix it and if u want means add one or two cups of water .
4. If it becomes thick remove and garnish with coriander leaves.
5. Serve it with dosai or idli.
6. Serve it.

Time:15 min
Serve:5
Hints : if u want more coconut means we can add. Without garlic also we can do.

Fruit Pachadi/Pazha Pachadi

2007-09-28T02:23:00.000-07:00

It’s a rich receipe. We can use in parties and weddings.

Ingredients
Apple-1
Banana-1
Green Grapes-10 no’s
Green chillies-3
Curd-1/2 cup
Salt as per taste
Sugar – 1 tablespoon

For Temper
Mustard seeds-1/2 teaspoon
Curry leaves- 5 no’s.
Oil-For frying

Method
1.Remove the skin and cut the apple into pieces and banana also cut into pieces.
2.Cut the green chillies into pieces.
3.Temper the mustard seeds and curry leaves using oil.
4.Add into the fruit mixture.
5.Then add the curd, salt and sugar.
6.Serve it.

Time: 10min
Serve-4

Vellarikkai Pachadi/Cucumber Pachadi

2007-09-28T02:16:00.000-07:00

It is a Andhra recipe. It is very spicy one.
IngredientsVellarikkai-1
Green Chillies-4
Tamarind paste-2 table spoon
Salt as per taste.

For Temper
Mustard seeds-1/2 teaspoon
Curry leaves- 5 no’s.
Oil-For frying

Method
1.Remove the skin and cut the vellarikkai into pieces.
2.Remove the water from it.
3.Grind the tamarind paste , green chillies and vellarikkai.
4.Add salt in it.
5.Then in a kadai heat the oil and temper the mustard seed and curry leaves.
6.Serve it .

Time: 10min
Serve-4

Chettinad Valaikkai Varuval

2007-09-28T02:09:00.000-07:00

It is a chettinad recipe. They will serve with urrundai kuzhambu. It is very tasty.
Ingredients
Valaikkai-1
Turmeric Powder-1/2 teaspoon
Chilli Powder- 2 table spoon
Salt as per taste.

For Temper
Jeera-1/2 teaspoon
Onion-1/2 cup
Oil-For frying

Method
1.Cut the valaikkai into pieces like potato finger chips. Then add the turmeric
powder, chilli powder and salt.
2.Mix it and keep it in fridge for 1 hr.
3.Then in a kadai heat the oil and add jeera, onion and valaikkai.
4.Fry it with oil and it is fried garnish with coriander leaves
5.Serve it with curd rice.

Time: 20min
Serve:3

Aval Laddu

2007-09-20T03:06:00.000-07:00

I have tried this for evening snacks. It is good for health and easy to do.

Ingredients
Aval – 1cup
Powdered Sugar- 1 cup
Cardamom Powder- ½ teaspoon
Coconut pieces- ½ cup
Cashews-10
Ghee- 4 table spoon

Method
1.Fry the aval in a pan with ghee till become little brown. After drying powder it.
2.Fry the coconut pieces in ghee for 5 mins till the sweet aroma comes.
3.Add the powdered sugar , aval, coconut pieces and fried cashews. Mix it well.
4.And heat the ghee and pour it in the mix and make laddus. Decorate it with
cashews. We can also add dates, badam.
5.Serve it.

Time: 25 min
Laddus: 7

Black Urad Dal Dosa

2007-09-20T02:53:00.000-07:00

Hello friends, i am so busy for the past days. Because of vinayaka chaturthi and by some compitments.

" Happy Vinayaka Chaturthi to all"

Dosa is good for hip for particularly ladies. It is different taste also. We can also eat mullagabadi or sugar. My mother-in-law will prepare a mullagabdi for this. It will also be nice.

Ingredients
Broken Black urad dal-100 g
Boiled rice- 500 g/ ½ padi
Methi seeds-1/2 teaspoon
Salt as per taste.

Method
1.Soak the urad dal and rice separately for 5 hrs. Then first grind the without
removing the skin of urad dal.
2.And it grinded fully soft add the rice with it.
3.It must not be so soft at the stage add the salt.
4.It must be under fermentation for overnight.
5.And make dosa in the morning. If it is thick add water. The batter color is little
brown only.
6. Serve it with chutney, mullagabadi.

Time:5 min

Rice Dosa

2007-09-11T10:55:00.000-07:00

It’s my mother(mother-in-law) dish. It is famous in madurai. They will prepare many types of dosas. I will give one by one. It is good for health. It will give coolness to our body due to methi seeds. It is also so soft.

Ingredients
Boiled Rice-1 kg / 1 padi
Methi Seeds- 2 table spoon
Salt as per taste.

For Tempering
Mustard seeds-1/2 teaspoon
Broken Urad dhal-1/2 teaspoon
Chopped onion- 1cup
Chopped – 5 tea spoon
Curry leaves-5 n o’s
Oil- 2 table spoon

Method
1.Soak the rice for 4 hrs and grind into a fine paste.
Add salt as per ur taste.
2.Keep it for fermentation overnight.
3.Heat the oil and fry all the things given in tempering.
Mix it with dosa batter.
4.If the batter is thick pour some water.
5.Make dosas and serve it with onion chutney or kosthu.

Timing: 5 min

Paruppilla Kuzhambu

2007-09-11T10:54:00.000-07:00

I will read more cooking books. This is also read from a tamil magazine. It is very tasty dish. I tried within 20 min we can do.

Ingredients
Brinjal- 3 no’s
Small onion-10 no’s
Garlic -10 no’s
Tamarind- small gooseberry size
Salt as per taste.

For Grinding
Coconut-4 table spoon
Fry in the oil and grind with coconut
Coriander Seeds-2 teaspoon
Jeera-1 teaspoon
Red chillies- 10 no’s

For tempering
Mustard seeds-1/2 teaspoon
Broken Urad dhal-1/2 teaspoon
Curry leaves-5 n o’s
Oil- 2 table spoon

Method
1.Cut the brinjals. Make tamarind water and put the paste in it.
2.In a kadai, heat the oil and temper all the things and fry the onion,
garlic,brinjal.
3.After frying pour the tamarind water. 15 minutes later it will become thick.
4.Serve it with rice.

Time:20min.
Serve: 4

Chappatti Laddu

2007-09-08T10:13:00.000-07:00

I have read in a tamil magazine. It is a quick dish within 15 mins we can do. Children like more.

Ingredients
Chapatti – 5no’s
Jaggery- 1 cup
Ghee- 3 table spoon
Khus-Khus-1/2 teaspoon
Ground nut(pieces)- 10 no’s
Cardamom- ½ teaspoon
Coconut grated-3 teaspoon
Ghee- 2 table spoon
Cashew -5 no’s

Method
1.Make the chapatti into powder using the mixie.
2.Then make jaggery into powdered.
3.In a kadai, heat the ghee and fry the ground nut . Keep it aside.
Fry the khus- khus and put the powdered jaggery.
4.When it fully melts put the chapatti powder,coconut grated ,
cardamom and cashews.
5.If it become thick and to prepare like a ball.Off it
6.And make laddus and garnish with cashews
7.Serve it.

Time:10 min.
Serve: 6

Rusk Laddu

2007-09-08T09:58:00.001-07:00

It is very easy to prepare. Working women can keep the mix in the fridge in in the morning itself. In the evening it is easy to do. We have to prepare immediately,then you grind sugar, coconut and milk in mixie. Little milk only not more. For dissolving the sugar only.

Ingredients
Milky Rusk /Rusk-5 no’s
Sugar-1/2 cup
Cardamom- ½ teaspoon
Coconut grated-1/2 cup
Ghee- 2 table spoon
Cashew -5 no’s

Method
1.Make the rusk powdered in mixie.
2.Before making laddu, mix the grated coconut, cardamom and sugar.
3.Keep it aside for 1 hr.
4.After 1 hr mix the rusk powder with the soaking one.
5.In a kadai, heat the ghee and fry the cashews and put in tint he mix.
6.Make laddus and serve it .

Time:10 min.
Serve: 6

Cluster Beans Kuzhambu

2007-09-07T11:03:00.000-07:00

Ingredients
Cluster beans – ¾ kg
Tamarind paste – 2 teaspoon
Toor dal- ½ cup
Turmeric powder- ½ teaspoon
Salt – as per taste

For Grinding
Fry it without oil and grind with coconut.
Coconut- 3 table spoon
White broaken urad dhal-2 teaspoon
Curry leaves- 6 no’s

For Tempering
Mustard – ½ teaspoon
Curry leaves – 5 no’s

Method
1.Cook the toordal with turmeric powder.
2.In a vessel , pour the tamarind water, salt, cutted cluster beasn and keep on boiling.
3.After 10 minutes put the toor dal and mix it.
4.After 5 minutes put the paste and cook it for 5 minutes.
5.Temper it in the oil. Serve it.

Time:30min
Serve: 4

Poricha kuzhambu 2

2007-09-07T10:52:00.000-07:00

Ingredients
Snake gourd – 1 (small)
Tamarind paste – ½ teaspoon
Moong dal- ½ cup
Turmeric powder- ½ teaspoon
Salt- as per taste

For Grinding
Coconut- 3 table spoon
Fry it without oil and grind with coconut.
Pepper-2 teaspoon
Jeera-2 teaspoon
Channa dhal- 2 teaspoon
Rice- 1 teaspoon

For Tempering
Mustard – ½ teaspoon
Curry leaves – 5 no’s

Method
1.Cook the moongdal with turmeric powder.
2.In a vessel , pour the tamarind water, salt, cutted snake guard and keep on
boiling.
3.After 10 minutes put the moong dal and mix it.
4.After 5 minutes put the paste and cook it for 5 minutes.
5.Temper it in the oil. Serve it with potato curry.

Time:30min
Serve: 4

Hints:
Instead of snake gourd we canan also use bitter gourd, drum stick, onion- cloves, broad beans and field beans

Poricha kuzhambu

2007-09-07T10:43:00.001-07:00

Ingredients
Snake gourd – 1 (small)
Tamarind paste – ½ teaspoon
Moong dal- ½ cup
Turmeric powder- ½ teaspoon
Sambar Powder- 2 table spoon
Salt-as per taste

For Grinding
Coconut- 3 table spoon
Jeera-1 teaspoon

For Tempering
Venkaya Vadavam – 1 teaspoon
Or
Mustard – ½ teaspoon
Curry leaves – 5 no’s

Method
1.Cook the moongdal with turmeric powder.
2.In a vessel , pour the tamarind water, salt, sambar powder, cutted snake guard
and keep on boiling.
3.After 10 minutes put the moong dal and mix it.
4.After 5 minutes put the paste and cook it for 5 minutes.
5.Temper it in the oil. Serve it with potato curry.

Time:30min
Serve: 4

Hints:
We can also use bitter gourd, drum stick, onion- cloves, cluster beans.
Another time I will explain venkaya vadavam,.

Atta Halwa

2007-08-17T02:10:00.000-07:00

My aunty (mother–in-law sister) do deliciously this recipe. It is easy to do. It will ready within 20 mins.

IngredientsWheat Flour-1 cup
Ghee-1 cup
Milk-1 cup
Sugar-2 cup
Cardamom-3 no’s
Cashews-10 no’s

Method 1. In a kadai, fry the cashews in ghee. Keep it aside.
2.In the remaining ghee fry the wheat flour till a sweet aroma comes. Pour the milk
and sugar and mix it finely without leaving your hand.
3.Since, it does not touch the vessel remove it.
4.Decorate with cashews and serve it

Timing-20
Serve-5

Aaranmanai Kuzhambu

2007-08-13T02:44:00.000-07:00

I have read in the kunkumam tamil weekly book . In that the famous cook “menuraniChellam” is writing the experience and recipes. From that I do this. From onwards I will add the book recipes which I will read or do.

Ingredients
Full brinjal( half cut)- 1 cup
Small onion- ½ cup
Onion -1/2 cup
Urad dhal-1 teaspoon
Rice – 1 teaspoon
Red Chilli – 8
Coriander seeds -2 teaspoon
Jeera- 4 teaspoon
Pepper- ½ teaspoon
Grated coconut- ½ cup
Tamarind paste – ½ tablespoon
Curry leaves -5 teaspoon
Oil- 3 teaspoon
Salt as per taste

Method 1. Fry it in oil from urad dhal to pepper and make paste with small onion and coconut.
2. In a tawa, fry the onion to be golden brown and keep it half aside. Then put the brinjal and paste fry till it must be half boiled.
3. Then add the tamaring liquid and some more water and salt also.
4. If it is completely boiled then add the remaining fried onion and curry leaves.
5. Serve it with idly, dosa and rice.

Timing-25
Serve-5

Aadai

2007-08-13T01:19:00.000-07:00

It’s a traditional dish. My mother (mother- in- law) will do well. It’s a protein one full of all cereals. It’s side dish is jaggery , butter and aavial.

Ingredients

Boiled Rice-2cup
Raw rice- 1 cup
Toor dhal- ½ cup
Moong dhal- ½ cup
Channa dhal- ½ cup
Splited urad dhal- ½ cup
Ginger – 2 teaspoon
Red chillies-15 no’s
Asfotedia -1 teaspoon
Chopped Onion- 1 cup
Grated Coconut- 1 cup
Curry leaves -5 teaspoon
Oil- for making dosas
Salt as per taste

Method

1.Soak from boiled rice to urad dhal for 2 hrs.
2.Grind it with red chillies , chopped ginger and salt. Batter must not more soft little be rough.
3.Add coconut,curry leaves and onion before making adai.
4.If it is thick pour water, it must be like a dosa batter. Sufficent oil must be used. Serve with jaggery and butter. It must be in the top of the adai.

Timing-5

Mexican Rice

2007-08-13T01:15:00.000-07:00

I have seen this in Khana Khazana by Sanjeev Kapoor. It’s pure veg.
Ingredients
Rice-1cup
ChoppedOnion-1/2 cup
Ginger garlic paste-1/2 teaspoon
Cabbge- 2 teaspoon
Carrot -2 teaspoon
Salt as per taste

For PasteRoast and paste it.
Red capsicum – 1 small
Tomato-2 no’s
Red chillies- 4 – 5

For TemperingJeera- 1/2 teaspoon
Oil- 1 teaspoon
Curry leaves -5-6
Corainder leaves

Method
1.In a cooker, heat the oil add jeera,onion, Ginger garlic paste, cabbage, carrot and fry it for 5 minutes.
2. Add the paste until green aroma goes. Pour water for 1:2 and add salt.
3. After 4 whistles open the lid .Garnish with coriander leaves before serving.
4. Serve with onion cucumber raita.

Timing-20
Serves -2

Simple Fried Rice

2007-08-06T10:38:00.000-07:00

--------------------------------------
Rice
--------------------------------------
Ingredients

Rice-1cup
ChoppedOnion-1/2 cup
Ginger garlic paste-1/2 teaspoon
Cabbge-1/2 cup
Peas- 5 table spoon
Capscium-1
Green chillies-5 no’s
Salt as per taste

For Tempering
Jeera- 1/2 teaspoon
Oil- 1 teaspoon
Curry leaves -5-6
Corainder leaves

Method
1.In a pan , Add the rice and fry it till it becomes little brown.
2.Ina cooker, heat the oil add jeera,onion,Ginger garlic paste,capsicum,cabbage,
peas and fry it for 5 minutes.
3.Pour water for 1:2 and add salt.
4.After 4 whistles open the lid and .Garnish with coriander leaves before serving.
5.Serve with onion cucumber raita and appalam.

Timing-20
Serves -2

Moor/Buttermilk Rasam

2007-08-06T10:34:00.000-07:00

My grandma’s item is this .Instead of moor kuzhambu we can do like this.

IngredientsButtermilk-2cups
Green chillies-5-6no’s
Ginger-1/2 piece
Turmeric powder-1/2 teaspoon
Salt as per taste.

For TemperingMustar seed- ½ teaspoon
Urad dal-1/2 teaspoon
Oil- 1 teaspoon
Curry leaves -5-6
Corainder leaves

Method
1.In a pan heat the oil and temper all the tempering items. Put it in the butter
milk. the water in 1: 3. When the water is boiling put the fried rice and salt.
2.Add the turmeric powder , Cut green chillies, pasted ginger,curry leaves and
coriander..
3.Heat the gravy for 5 minutes. Don’t boil more.Garnish with coriander leaves
before serving.

Timing-10
Serves -5

Fried Rice Uppuma/Rice Sundal

2007-08-04T11:38:00.000-07:00

Ingredients
Raw Rice-1cup
Moongdal -3 teaspoon
Grated Coconut-5-6 table spoon
Salt as per taste

For Tempering
Mustar seed- ½ teaspoon
Chana dal-1/2 teaspoon
Urad dal-1/2 teaspoon
Red chillies- 3 no’s
Oil- 1 teaspoon
Curry leaves -5-6
Corainder leaves

Method
1.Fry the rice and moongdal without oil. Till the rice changes. In a cooker, put
the oil is heated and adds tempering ingredients except coriander leaves.
2.Pour the water in 1: 3.When the water is boiling put the fried rice and salt.
3.After the rice is ready put the coconut..
4.Garnish with coriander leaves before serving.
5.Serve it with chutney or sambar

Timing-30
Serves -2

Brinjal Kosthu

2007-08-04T11:25:00.000-07:00

Ingredients
Brinjal-1cup
Boile Moongdal-1/2 cup
Onion-1/2 cup
Green chillies-3
Tamarind Juice-1/2 cup
Curry leaves- 5-6
Salt as per taste

For Tempering
Mustar seed- ½ teaspoon
Urad dal-1/2 teaspoon
Oil- 1 teaspoon

For Powder
(Roasted without oil)
Chana dal-2 teaspoon
Coriander sees-2 teaspoon
Red chillies- 3

Method
1.In a pan heat the oil , temper the ingredients and add onion, green chillies and brinjal fry it for a little time.
2. Add water, tamarind juice and salt.
3. After brinjals boiled put boiled moong dal and dissolve the powder in a water and pour it. Because direct spreading the powder will become lumps in the gravy.
4. After 10 minutes serve for idli, dosai

Timing- 20
Serve-4

Curd Rice

2007-08-04T11:23:00.000-07:00

IngredientsRice-1cup
Curd-2table spoon
Milk -1/2 cup
Butter-1 teaspoon
Grated Carrot -2 teaspoon
Salt as per taste

For TemperingMustar seed- ½ teaspoon
Chana dal-1/2 teaspoon
Urad dal-1/2 teaspoon
Oil- 1 teaspoon
Curry leaves -5-6
Corainder leaves
Cashews -10
Dry grapes -10

Method
1.In a cooker, put the rice, with 1:4 water, milk. Wait for the 4 whistles .
2.In a pan, the oil is heated and adds tempering ingredients except coriander leaves.
3.Put in the boiled rice and mash the rice completely.
4.Put butter ,carrot, curd and little water.
5.Put salt for taste. Keep it aside for 1-2 hrs.
6.Garnish with coriander leaves before serving.

Timing- 10
Serves -3

Sakkarai Pongal/ Akkara vadisal

2007-08-03T11:09:00.000-07:00

Today is Friday (aadi Friday). I do chakkarai pongal, lemon rice, curd rice. I do akkara vadisal from the blog www.arusuvai.com in pramanar samayal it is well easy to prepare and tasty also.

Ingredients
Rice-1cup
Moongdal-1 teaspoon
Chann dal-2 teaspoon
Milk-1cup
Jaggery-2 1/2 cup
Cardamom/ Elachi-2 no’s
Cashews-10 no’s
Ghee-50 g

Method
1.In a cooker, heat ghee fry the cashews and put the rice, channadal and moong dal,
cardamom and pour water of 3cups and ½ a tumbler milk and leave for boiling.
2.In another vessel put the jaggery and little water and leave it for boiling.
When the full jaggery is melted and it must be little thick .
3.After the rice is boiled pour the jaggery water and remaining milk . Leave it for
becoming thick without water and pour balance ghee. Decorate with cashews. Serve
it.

Timing- 30
Serves -3

Sprouted Peas Rice

2007-08-03T10:42:00.000-07:00

It’s also a lunchbox item.

Ingredients
Rice-1cup
Chopped Onion-1/2 cup
Ginger garlic paste-1/2 teaspoon
Tomato-1/2 piece
Sprouted Peas-100g / ½ cup
Green chillies-2 no’s
Oil- 1 teaspoon
Ghee -1 teaspoon
Jeera – ½ teaspoon
Salt as per taste

For Paste
Coconut- 3 teaspoon
Khus-khus-1/2 teaspoon
Green chillies-1

Method
1.In a cooker, heat oil put jeera, chopped onion and fry it. Add the ginger
garlic paste, green chillies, tomato and sprouted peas fry little .
2.Add the paste and pour 2 ½ cups of water and salt.
3.Leave it for 4 whistle and 15 minutes back open the lid and spread some ghee over
it for taste. Serve it.

Timing- 20min
Serves -3

Pudina Rice

2007-08-03T10:37:00.000-07:00

It‘s my favourie dish. My husband like it. Its my first dish of trial cooking. Its very easy one. When I worked, my madam will bring this item. Her mother will do very nicely. From her I learn this. Side dish potoato curry, appalam or onion raita.

Ingredients
Rice -2 cup
Onion chopped – 1/2 cup
Ghee -1 table spoon
Salt as per taste

For Paste
Pudina – small bunch
Coriander leaves –little
Green chillies -2-3 nos
Tamarind – pinch

For Tempering

Mustard seeds-1/2 teaspoon
Jeera-1/2 teaspoon
Oil- 1teaspoon

Method

1. Make paste the items. In the pressure cooker heat the oil and add mustard seeds,
jeera,onion fry it. Add the paste and wait for removing the greenish smell.
2. Pour water for 1: 2 ratio and put salt for taste.
3. After 4 whistles off the burner. After 15 minutes remove the lid and pour the ghee for
a pleasant smell .Serve it .

Timing: 10 min
Serves : 3

Tomato Chutney/ Kosthu

2007-07-29T10:25:00.001-07:00

I know this recipe by my mother- in - law. She do well. It is good combination for dosa. With in 15 -20 min we can do it. In the busy morning, we can do easily. We can boil the tomato in the cooker itself. The other will be easy for to prepare. It is tasty also. If we reduce the measurement of coconut and add more Fried gram means it will also be tasty. We can add the green chillies up to out taste only.

Ingredients

Tomato -2
Onion chopped – 1 cup
Salt as per taste

For Paste

Coconut Grated- ½ cup
Fried gram- 5 tablespoon
Green chillies – 5

For Tempering

Mustard seeds-1/2 teaspoon
Uraddal – ½ teaspoon
Curry leaves – 3to 4
Oil- 1teaspoon

Method

1. Boil the tomatos till we can peel the skin. After boiling peel the skin and mash it using
mixie or by hand.
2. Grind coconut, fried gram, green chillies into a smooth paste. In a pan, heat the oil and
add mustard seeds, urad dal, curry leaves and onion.
3. Fry it and pour the tomato juice and paste. Add salt. Wait for few minutes for
boiling and serve it with idly, dosas.

Timing: 15 -20 min
Serves : 4

Coconut Onion Chutney

2007-07-29T09:42:00.000-07:00

Ingredients

Coconut grated – 1 cup
Onion chopped – ½ cup
Small green chillies chopped - 2
Salt as per taste

Tempering

Mustard seed – ½ teaspoon
Splited urad dal – ½ teaspoon
Curry leaves -2 to 3
Oil- 1 table spoon

Method

1. Put all the ingredients and grind it in a mixie.
2. In a pan, heat the oil and add mustard seeds, urad dal, curry leaves.
3. Put in the grinded one. Serve it for idliy and dosa.

Timing: 10 min
Serves : 5.

Coriander Dosa / Thaniya Dosa

2007-07-29T09:05:00.001-07:00

Ingredients

Boiled Rice - 200 gm /2cup
Raw Rice -50 gm /1/2 cup
Coriander seeds -2 teaspoon
Red chillie – 5no’s
Onion - 2
Salt as per taste

Method

1. Soak the rice for 3-4 hours. Separately soak the coriander seeds also. Grind with seeds,
redchillies and add salt.
2. Put the chopped onions.
3. Make dosas.
4. Serve it with coconut chutney or onion chutney.

Timing: 5min
Serves: 4.

Tomato Dosa

2007-07-29T08:59:00.000-07:00

We can also put instead of grinding the red chillies, chopped green chillies, coconut also.

Ingredients

Boiled Rice - 200 gm /2 cup
Raw Rice -50 gm /1/2 cup
Tomato -2
Red chillie – 5no’s
Onion - 2
Salt as per taste

Method

1. Soak the rice for 3-4 hours. Grind with tomato , redchillies and add salt.
2. Put the chopped onions.
3. Make dosas.
4. Serve it with coconut chutney or onion chutney.

Timing: 5min
Serves: 4.

KARACHI HALWA

2007-07-28T10:12:00.000-07:00

In tamilnadu, we celebrate “aadi velli” (Friday) in the month of july 15 – aug 15 for every Friday we do neivadyam to amman. Aadi is the tamil month. In the temples also special poojas will be there. In the house, they do sweets like sakkara pongal. I do Karachi halwa for goddess.

Ingredients
All purpose Flour / Maida – 1cup
Sugar-2cup
Chopped Cashwenut- 2 teaspoon
Ghee- 100gm
Yellow color- a pinch

Method
1. In a pan add water and sugar. Make a sugar syrup in one layer(i.e . kambi pagu).
2. Add water in maida and make a thin batter without any lum ps . Add yellow color.
3. Pour it in the pan and mix it continuously.
4. Add the ghee. Stir till all the liquid is absorbed and get a thick paste.
5. Add cardamom and cashews fried in ghee.

Timings: 30 min

TRADITIONAL DISH

2007-07-28T10:06:00.000-07:00

THERATTIPAL

This recipe is famous in thanjavur district. Some people do it in milk also. But, we can keep it for only 3 -5 days. But this dish we can kept it for 15 -20 days. It is well tasty and yummy also. I like more. This recipe compulsory prepared for marriages only. They will not do for festivals.

Ingredients

Coconut -2cup(400gm)
Jaggery-750gm
Cardamom-3
Moongdal-25g
Ghee-100
Cashwenut-20

Method

1. Roast the moongdal till it becomes brown. Cut the coconut into pieces.2. Grind the coconut , cardamom and moongdal into fine paste.
3. In a broad, thick bottomed vessel add the coconut paste and pour water till it be like a idli batter.
4. The paste must be in the gas stove for 20 minutes for boiling.
5. Add the jaggery and wait for melting it.
6. Add the ghee little by little and fried cashwenut.
7. Wait till water absorbed and become a thick paste.
8. Decorate it with cashwes.

Timing: 45min.

FIRST DISH

2007-07-15T22:46:00.000-07:00

My first dish for my blogspot is Carrnut Halwa.

CARRNUT HALWA

carrot -1cup
coconut-1cup
sugar -2 cup
milkmaid - 1/2cup
cardamom -2
cashwenut- 10
ghee - 50ml

Method
1. Cut the carrot into pieces and coconut must be cut into pieces.
2. Grind the coconut & carrot with cardamom.
3. In a pan add the paste and a little water.
4. Heat it till the ground smell andturn the color into little brownish.
5. Add the sugar , milkmaid, and cashwenuts.
6. Mix it and put the ghee.
7. And take it when it not touches the pan.
8. serve it with cahwenuts.

Timing: 30min.