RAGI PUTTU

Ingredients:

Ragi - 1 cup

Sugar - 1/2 cup

Ghee - 3 table spoons

Coconut - 2 table spoons

Salt - 1 pinch

Method:

1.In a bowl add the ragi flour and salt and mix it well sprinkle water little by little and mix thoroughly in such a way that it is wet enough that you can make it a shape but don't make a shape out of it.

2.Now in idly cooker spread this flour and boil it for 7 mins.You can taste the difference between the cooked and uncooked flour,when the flour is cooked transfer it into a bowl.

3.Now add sugar ghee and coconut and mix them well.

Ragi puttu ready....

KAARA CHUTNEY

Ingredients:

Onion - 1 medium sized

Tomato - 1 1/2 medium sized

Red chilly - 3 nos

Asafoedita - 3 pinch

Tamarind - 1/2 lemon sized

Oil - 1 table spoon

Mustard seeds - 1/4 teaspoon

Urad dhal - 3/4 teaspoon

Curry leaves - 15 leaves

Salt - As required

Method:

1.Chop onion tomato and curry leaves.

2.In a tawa add oil when it gets hot add asfoedita ,mustard seeds when it splatters add urad dhal when it turns brown add onion when it turs add tomato finally when everything gets fried add curry leaves ,red chilly and tamarind.

3.When this gets cool grind it in mixi .

Finished simple but rich onion tomato chutney ready.........

Cabbage poriyal

Ingredients:


Cabbage - 1 cup
Onion - 1/2 medium sized
Green chilly - 3 nos
Channa dhal - 1/2 table spoon
Mustard seeds - 1/4 teaspoon
Uradh dhal - 1/4 teaspoon
Jeera - 1/2 teaspoon
Coconut - 2 table spoons
Oil - 2 table spoons
Salt - As required


Recipe



1.Cut cabbage and in a tawa add the cut cabbage channa dhal and pour water until the cabbage immerses.Allow it to boil for few minutes then add salt when the cabbage is cooked turn off the fire.

2.Now drain the water from the cabbage.

3.In a tawa add oil when it gets hot add mustard seeds when it splatters add urad dhal and jeera when it turns to golden brown add the onions and green chilly when the onion turns golden brown add cabbage.

4.Stir it for 2 to 3 mins then turn off the fire and add coconut and mix it well.

Cabbage poriyal ready..........

Beetroot dhal fry,Beet root kola

Ingredients:

Beetroot - 1 1/2 medium sized

Thoordhal(thuvaram parupu) - 1/2 cup

Red chilly - 4 no

Mustard seeds - 1/2 teaspoon

Uradh dhal - 1/2 teaspoons

Jeera - 1/2 teaspoon

Oil - 1/4 cup

Salt - as required

Recipe

1.Soak dhal for 20 mins and grind it in mixi along with beetroot,red chilly and jeera.

2.Now in a non stick tawa add the oil when it is hot add the mustard seeds when itbegins to splatter add the uradh dhal when it turns brown add the grind mixture and stir it.

3.Slow down the fire and occasionally stir it it will take 20 -25 mins to get deeply fried.Should keep stirring every 3 mins then only everything will get fried evenly.

4.When this gets deeply fried it becomes small balls and it will be very crispy.

Beetroot dhal fry ready

Ennai kathrikai kulambu brinjal/eggplant gravy

Ingredients:

Brinjal - 3 nos

Onion - 1/2 medium sized

Tomato - 1 medium sized

Garlic - 3 nos

Tamarind - 3/4 lemon size

Chilly powder - 3 teaspoons

Turmeric powder - 1/4 teaspoon

Oil - 4 table spoons

Mustard seeds - 1/2 teaspoon

Urad dhal - 1/2 teaspoon

Salt - As required

Recipe

1.Cut brinjal and add turmeric powder 1 1/2 teaspoons of chilly powder and allow them to set for 20 mins.Soak tamarind and salt for 15 mins and take juice out of it.

2.In a tawa add oil when it gets hot add this brinjal and deep fry them and keep it aside.

3.In the same tawa add mustard seeds when it splatters andd urad dhal when it turns golden brown,then add the onion.

4.When onion turns golden brown add the garlic and fry for 2 mins then add tomato and fry until it gets soft,then add the red chilly powder and fry for 3 mins then add the juice take from tamarind.

5.Allow this to boil for 10 mins then add this fried brinjal and allow it to boil for 3 mins.

ennai kathrikal kulambu ready.....

Tomato chutney,Thakaali chutney

Ingredients:

Tomato - 3 nos
Onion - 1 No
Red chilly - 3 nos
Tamarind - 1/2 lemon size
Oil - 2 1/2 table spoon
Mustard seeds - 1/2 teaspoon
Uradh dhal - 1/2 teaspoon
Asafoedita - 2 pinches
Salt - As required

Recipe

1.In a mixi jar add onion,tomato tamarind,red chilly and salt grind them finely.

2.In a tawa add oil when it gets hot add the asafoedita and mustard seeds when it splatters add the uradh dhal when it turns to golden brown add the chutney .

3.Allow it to boil for 10 mins till all its water gets evaporated and comes to consistency of chutney.

tomato chutney ready..........

Carrot poriyal

Ingredients:

Carrot - 4 nos

Onion - 1 small size

Coconut - 1 table spoon

Oil - 1 tablespoon

Mustard seeds - 1/4 teaspoon

Urad dhal(Ulundham parupu) - 1/4 teaspoon

Salt - As required

Recipe

1.Chop onions and carrot.

2.In a tawa add the oil when it gets hot add the mustard seeds when it splatters add urad dhal,then when it turns to golden brown add the chopped onion.

3.When onion turns golden brown add carrot and stir it for 2 mins then add salt and pour 1/4 cup of water and cover it with lid allow it to be in low fire for 5 mins.

4.When the carrot is cooked allow the water to get evaporated then add coconut give three to for stirs .

carrot poriyal ready

Paasi parupu sambar Moong dhal sambar

Ingredients:

Moongdhal (Paasi parupu) - 1/2 cup

Onion - 3/4 medium sized

Tomato - 1 medium sized

Green chilly - 3 nos

Potato - 1 medium sized

Tamarind - 1/2 lemon size

Oil - 1 table spoon

Mustard seeds - 1/2 teaspoon

Uradh dhal - 1/2 teaspoon

Turmeric powder - 1 pinch

Salt - As required

Recipe:

1.In a vessel add moongdhal,chopped onion ,chopped tomato,peeled and chopped potato and chilly boil them in cooker for three sounds.

2.Soak the tamarind along with salt for 10 mins and take juice from it .

3.Now add the tamarind juice and turmeric powder with boiled mixture of dhal,onion etc pour this is in a tawa and allow it to boil for 10 mins..

4.Now in a small tawa add oil when it gets hot add asafoedita mustard seeds when it splatters add uradh dhal and pour it in boiling sambar.

sambar ready.............

Tomato kurma

Ingredients:

Tomato - 4 medium sized
Onion - 1/2 medium sized
Coconut - 3 table spoons
Red chilly - 4
Cinnamon - 1/2 teaspoon
Mustard seeds - 1/2 teaspoon
Uradh dhal - 1/2 teaspoon
Oil - 2 table spoons
Salt - As required

Recipe

1.Chop tomatos and onions.In a tawa add 1 table spoon of oil when it gets hot add cinnamon and onion and when it turns brown add tomato and fry untill it gets soft.

2.Now add the red chilly and coconut and fry for 2 minutes and allow it to cool.

3.Now grind this in mixi

4.In a tawa add 1 table spoon of oil when it gets hot add the mustard seeds,when it splatters add the urad dhal then pour thr ground mixture in the tawa and add salt.

5.Allow it to boil for 5 minutes.

Easy and yummy tomato kuruma

Onion tomato therakal

This is very spicy dish with onion and tomato usually we call it as THERAKAL
It goes weel with idly dosa and chapathy too

Ingredients:

Onion - 1 large
Tomato - 1 medium
Potato - 1 small
Red chilly powder - 1 teaspoon
Turmeric powder - 1 pinch
Rice flour - 1 teaspoon
Oil - 1 table spoon
Mustard seeds - 1/2 teaspoon
Uradh dhal - 1/2 teaspoon

Recipe

1.Chop onion,tomato and pel the potato's skin and chop it.

2.In a tawa add oil when it gets hot add mustard seeds and when it splatters add uradh dhal,then add onion.

3.When it turns golden brown add the tomato when it turns soft simmer the gas and add the potato ,chilly powder,turmeric powder and salt mix well.

4.Now add 1 1/2 cups of water and mix well then close the tawa with the lid untill onion and potato gets cooked.

5.Now mix the 1 teaspoon of rice flour in 1/2 tumbler water and pour it in tawa along with therakal mix well and allow it to boil for 5 mins.

Now therakal is ready......

Paalak batura

Very yummy side dish with spinach and potato

Ingredients:

Spinach - 2 cups

Potato - 1 large

Onion - 1 medium sized

Tomato - 1 medium sized

Pepper - 1/2 teaspoon

Garlic - 1piece

Ginger - 1 inch

Red chilly - 1

Lemon juice - 1 teaspoon

Oil - 1 cup

Salt -As required

Recipe:

1.Chop potatos into cubes and fry them in oil till golden brown and keep it aside.

2.In a tawa boil the spinach and grind it along red chilly and pepper.Also grind seperately ginger and garlic.

3.Add 2 tablespoons of oil in a tawa when it is hot add the chopped onions when it turns to golden brown add tomato when it turns soft and ginger garlic paste let for 2 mins .

4.Now add the ground spinach in that when it resumes to boil add the potato ,lime juice and salt just give two stirs and turn off the gas

Palak batura is ready to be serverd with chapathy

THUVARAM PARUPU CHUTNEY Toor dhal chuney

This is very typical chettinadu side dish for idly and dosa.

Ingredients:

Thoor dhal - 3 table spoons

Tamarind - 3/4 lemon size

Onion- 1/2 the medium sized

Tomato -1/2 the medium sized

Red chilly - 3 nos

Oil- 1 table spoon

Muastard seeds - 1/2 teaspoon

Uradh dhal - 1/2 teaspoon

Recipe

1.In a tawa fry the thoor dhal untill its color turns then add chilly and grind it in mixi by adding water.

2.Take juice from tamarind chop onion and tomato.

3.In a tawa add the oil when it gets hot add the mustard seeds when it splatters add the uradh dhal,then add the onion when it turns to golden brown add the tomato.

4.Now mix the thoordhal paste in the tamarind and add 1 tumbler water to it and then add to the fried onion and tomato stir it frequently so that it will not form balls.

5.Allow it to boil for 5 minutes then add salt.

thoor dhal chutney ready..............

Parupu orundai kuzhambu

This is a very spicy and protein rich side dish which goes well rice,idly,dosa and chappty.

Ingredients:

Thoor dhal - 3/4 cup
Onion - 1 big
Tomato - 3 medium sized
Tamarind - 3/4 lemon size
Coconut(desigated) - 4 table spoons
Jeera - 1 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Chilly powder - 4 teaspoons
Corriander powder - 2 teaspoons
Asafoedita- 1/4 teaspoon
Mustard seeds - 1/2 teaspoon
Uradh dhal - 1/2 teapoon
Oil - 1 1/2 table spoon
Corriander leaves - 2 table spoons
Salt -As required

Recipe

1. Soak thoor dhal for 2 hrs and grind it (not to fine),then add 1 1/2 teaspoons of chilly powder,1/4 teaspoon turmeric, half of the chopped onions,corriander leaves,asafodeta,coconut 1 tale spoon and finally salt mix this well.Make small balls and place it in idly pot and steam it for 5 minutes or in microwave oven keep it for 2 minutes.

2.Soak tamarind and take juice out of it,then grind 2 tomatos and coconut.

3.In a tawa add oil when it is hot add mustard seeds when it splatters add uradh dhal and then jeera then add onion when it turns to golden brown add turmeric powder and 1 chopped tomoto stir it for 10 minutes when it is done add 2 teaspoons of chilly powder and corriander powder just stir it twice then pour the tamarind juice now let the mixture to boil for 10 minutes then add the ground mixture of tomato and coconut allow it to oil for 3 minutes then add the cooked dhal balls into it allow it to boil for 10 minutes garnush it with corriander .

mmmmmm..................urundai kuzhamu ready

Kovaikai masala /Tinda fry

Ingredients

Kovaikai(tinda) - 1 cup (slice it vertically into for pieces)

Chilly powder - 2 teaspoons

Onion - 1/2 medium size

Turmeric powder - 1 pinch

Mustard seeds - 1 teaspoon

Urad dhal- 1 teaspoon

Oil - 1 1/2 table spoon

Salt - As required

Recipe

1.In a tawa add the oil when it is hot add the mustard seeds and urad dhal when the mustard seeds splatter add the kovai kai and stir it ocassionally when it is half done add the chilly powder and salt.

2.Simmer the fire and till be ready in 15 mins.

Chepankelangu varuval

This Kelangu roast will be awesome it will be very crispy and very simple too.

Ingredients:

Chepankelangu - 150gms

Chilly powder - 1 1/2 teaspoon

Oil - 3 table spoons

Salt - As required

Recipe

1. Half boil kelangu by adding salt then remove its skin and slice it.

2.Add the oil in a tawa and fry all the slices till they are crispy.

3.Now in a tawa add 1/2 table spoon oil when it is hot add mustard seeds and urad dhal when the mustard seeds splatter add the roasted kelangu givetwo stirs then add salt and chilly powder simmer the fire and leave it for 5 minutes

Chepankelangu varuval ready

Paal kolukattai

It is a very sweet dish and all will love it easy to cook but very rich in taste

Ingredients:

Raw rice flour - 1 cup

Coconut - 1 table spoon

Elachi - 2 nos

Jaggery - 3/4 cup(Grated)

Salt - pinch

Recipe

1.Add salt to raw rice flour and mix it well now add water and make it as a chappati consistency dough and then make small cylinderical shape balls.Divide the whole kolukattai into two portions

2. In a vessel boil 2 1/2 tumblers of water when it starts to boil then put one kolukattai after few minutes if it doesn't gets dissolved then add one portion of the pieces it will take minutes to get cooked .Then add the rest half of the kolukattai that will also take 5 minutes to cook.Toensure whether they are cooked are not take one kolukattai and press it with hand if it si cooked then u cvan feel it else if it is not cooked then the maavu can be felt.

3.Now add the jaggery into the kolukattai and allow it to boil for 5 mins when it thickness then add coconut and elachi(cardmon).

mmm yummy kolukattai is ready

Kathrikai kara kulambu

This is also called as pulikulambu.This dish is very important in chettinadu functions,this is cooked in all auspicious events.

Ingredients

Brinjal - 3 medium sized
Onion - 1/2 medium sized
Tomato - 1 medium sized
Garlic - 4 to 5 pieces
Tamarind - 3/4 lemon size
Chilly powder - 2 teaspoons
Turmeric powder - 1 pinch
Vendhayam - 1 pinch
Mustard seeds - 1/2 teaspoon
Urad dhal - 1/2 teaspoon
Raw rice flour - 1 table spoon
Sesame oil - 2 table spoons
Salt- As required

Recipe

1.Chop onions,tomato and cut brinjal into four pieces.

2.In a tawa add 1 table spoon of oil when it is hot add onion fry untill it turns to golden brown,then add tomato stir for 3 minutes then add brinal and fry it till its skin color turns.

3.Now add the turmeric powder and red chilly powder stir it for 1 minute then add the tamarind water and then add salt.

4.It will take 15 mins for brinal to get cooked now in 1/2 cup water disolve the raw rice flour and pour into the kulambu.

5.Now in a tawa add rest of the oil and when it is hot add mustard seeds urad dhal and bvendhyam when it splatters pour this into the kulambu


Puli kulambu is ready .This dish goes well with almost all dishes

Adai and aviyal

Adai and aviyal are well balanced and yummy meal too........ adai goes well with aviyal. Adai has proteins and the vegetables in aviyal has all the nutrients.Very easy to cook.

Ingredients

Toor dhal - 1 cup
Channa dhal - 1/2 cup
Moong dhal - 1/4 cup
Idly rice - 1/4 cup
Uradh dhal - 1/4 cup
Red chilly - 5 nos
Jeera - 2 teaspoons
Turmeric powder - 1/2 teaspoon
Corriander leaves - 2 table spoons
Onion - 1 medium sized
Oil - 1 cup
Salt - As required

Recipe

1.Soak all the dhals and rice for 4 hrs,then grind it along with red chilly,jeera don't grind it too fine.

2.Add the chopped onions,corriander leaves turmeric powder and salt.

3.Heat the tawa like dosa pour the batter then add the oil and cover it with lid.

4. When the adai is done turn it to other side and add oil.

hot hot ....................adai is ready


Now it aviyal

Ingredients:

Vegetables - 1 cup(Beans,carrot,raw banana,white pumpkin,drumstick)
Coconut - 3 table spoons
Jeera 1/2 teaspoon
Green chilly - 3 nos
Curd -2 table spoons
Coconut oil - 1 table spoon
Salt - As required

Recipe

1.Chop all the vegetables.Boil them when the vegetable is half boiled add salt then drain the water.

2.Grind coconut,green chilly and jeera .Add this ground mixture to boiled vegetables and allow it to boil for 5 mins.

3.In a small pan add coconut oil when it is hot add jeera when it begins to splatter pour that into the boiling aviyal.

4.Allow it to boil for 1 minute then turn the gas off.

Aviyal is ready to be served with adai

Potato peas masala

We all like potato ,its taste increases when v add it with peas.This is a simple dish and tasty too.

Ingredients

Potato - medium sized 3nos

Peas - 1 cup

Onion - 1 medium sized

Tomato - 1 medium sized

Mustard seeds - 1 tea spoon

Urad dhal - 1/2 teaspoon

Jeera - 1/2 teaspoon

Chilly powder - 1 1/2 teaspoon

Turmeric powder - 1 pinch

Oil - 3 table spoons

Salt - As reqiured

Recipe

1.Peel the skin of potato chop it into small cubes,also chop tomato and oinon

2.In a tawa add the oil when it is hot ad mustard seeds when it begind to splatter add urad dhal and jeera.

3. Then add Onion and fry it when it turns to golden brown add tomato and fry it when tomato is done add the potato and peas stir for 2 minutes then add salt,turmeric powder and chilly powder.

4. Cover it with lid stir it ocassionally.when the potato is soft turn off the gas.

mmm........... potato

Pasta

I tried pasta in our way of cooking it came out well and my kids enjoyed it.

Ingredients:

Pasta - 1 cup

All vegetables - 1 cup(copped)

Onion - 1 medium sized

Tomato - 1 medium sized

Cheese - 1 table spoon

Tomato ketchup - 1 table spoon

Oil - 1 table spoon

Red chilly powder - 1 1/2 teaspoon

Salt - As required

Recipe

1.In a tawa add oil then add the onion when it turns to golden brown add all the vegetables let them to fry for 5 minutes stiring ocassionally,then add tomato.

2.Add 1/2cup water and let them to cook when they are cooked add the chilly powder and salt then them to thicken.

3.Mean while in pot add 3 cups water and add pasta let it to cook when the pasta is almost done add salt and allow it to fully cook then drain the water.

4.when the mixed vegetables are cooked add the pasta and stir them gently for 2 mins.

5.Turn off the heat add the tomato ketchup mi it then add cheese.

Pasta ready..............

Poorna kolukattai

This is a good sweet which is completely different from our normal sweets.

Ingredients:

Raw rice flour - 2 cups

Channa dhal - 1/4 cup

Coconut(grated or powder)- 2 table spoon
Jaggery - 1/2 cup

Cardamon - 2 pieces(powder it)

Ghee - 1/2 cup.

Recipe

1.Scrap the jaggery add 1/2 cup water and heat it ,when it starts to boil turn it off and then filter it(this is done to remove dust from jaggery).

2.Boil the channa dhal in cook and smash it.In a tawa add 2 table sppons of ghee when it is hot add the coconut and give three to four stir then add the smashed channa dhal after 1 minute add the jaggery syrup.

3. Ocassionally stir it and when it thickens add the powdered cardamon then turn of the fire.Let that to cool.this is poornam.

4.Take a mixing bowl add tha raw rice flour and pinch of salt mix it well ,now add 2 cups of water and mix them well.

5.Heat a tawa then add 1 table spoon of ghee and pour the raw rice flour into it and without any break stir it untill it rolls down like a ball.When it is done trn of the heat and let it to cool for 15 mins.

6.Now grease your hand with ghee and take small lemon sized ball of the rice folur and flatten it and take amla sized ball of poornam and then place it in one side of the flat rawrice flour and close it with other end(as shown in the picture).

7.Then place it in Idly steamer for 10 mins.

tada..............kolukattai is ready.

Broccoli soup

Soup is my kids favourite dish which will be with less karam.In my view soup has all nutrients it is also a very good appetizer.

Ingredients:

Broccoli - 1 cup(pieces)
Onion - 1/2 the medium sized
Tomato - 2 medium sized
Green chilly - 1 no
Cinnamon - 1 teaspoon
Pepper (powder)- 1/2 teaspoon
Moong dhal - 2 table spoons
Turmeric powder - 1 pinch
Bay leaves - 1 inch piece
Ghee- 1 1/ table spoon
Milk - 1/4 cup

coriander - little for seasoning
Salt- As required

Recipe

1. cook the moong dhal in cooker till it becomes very very soft(usually 3 pressures might be ok).

2.In a tawa add the ghee when it melts add cinnamon, bay leaves after few seconds add onion when it turns golden brown then add tomato when then to gets fried add green chilly then add turmeric powder,pepper and stir them for 1 minute then add broccoli the and stir for 2 minutes.

3.Now add the cooked moondhal to it all see to it that the water content is slightly more than 3 cups stir it little and cover it with lid.

4.After 10 minutes the broccoli will be cooked now add salt then turn the heat off and add 1/4 cup of milk. Finally transfer it to bowl and season it with coriander.

Healthy soup is ready. You can replace ghee by oil.

Vazhakai varuval,Plantain oil fry

Kids love fried item even elders will love it simple dish but tastes very good.

Ingredients

Vazhakai (Raw Banana) - 1 medium sized
Chilly powder - 1 1/2 teaspoon
Turmeric powder - 1pinch
Oil- 2 table spoon.
Mustard seeds - 1/4 teaspoon
Urad dhal- 1/4 teaspoon
jeera - 1 pinch
Salt - as required

Recipe

1.Peel the skin of banana and make very thin slices.

2.In a mixing bowl add the sliced banana turmeric powder,chilly powder and salt mix them throughly.

3.In a tawa add oil when it is hot add mustard seeds,Urad dhal and jeera when the mustard seeds splatters add the banana which is mixed with saly,turmeric and chilly powder.

4.In a low flame allow it to cook don't cover it with lid ,give it a stir evry now and then.

5. When the banana is cooked turn off the gas and let banana to be in the hot tawa for 5 minutes it will add crispness to it.

Pudhina chutney Mint chutney using coconut

Very good for health ,usually pudhina is used in briyani and in fried rice but the only form as side dish for idly and dosa is chutney.

Ingredients:

Pudhina /Mint leaves - 1 hand full

Onion - 1/4 in 1 medium sized onion

Red chilly - 2 nos

Tamarind - 1/4 the lemon size

Coconut (fresh or powder) - 2 table spoon

Mustard seeds - 1/4 tea spoon

Oil- 1 table spoon

Salt - as required

Recipe

1.Wash the pudhina leaves,chop the onions.

2. In a tawa add the oil when it is hot add the mustard seeds when it splatters add pudhina leaves fry it till all the leaves shrinks then add onion fry it till it turns golden brown then add red chilly fry for 2 more minutes then add coconut fry for 1 minute .

3.Turn off the stove and then let this mixture to cool then grind it in mixi/blender by adding salt and tamarind.

Pudhina chutney is ready...

Paneer paratha

Different way to use paneer and new type of chapatti very simple to do but very rich in taste.

Ingredients:

Paneer - 1/2 cup

Wheat flour - 1 1/2cup

Onion(finely chopped) - 1 1/2 table spoons

Green chilly - 2 nos

Oil - 1 table spoon

Ginger - 1/4 inch
Salt - As required

Recipe

1. Prepare chapathi dough in usual way u do.

2. If u have paneer in ur freezer then keep it in room temperature for 1 hr then using a grater grate it.

3.In a tawa add Oil when it is hot add onion when it turns golden brown add green chillies and fry for while then turn the gas off and add the panner mix it well.

4. Now take ball sized dough and make it flat and keep this panner inside it and then close the edges and then make chapathi as u do usually .

5.In a tawa add ghee and cook this chapathi

paneer paratha ready..

Kuzhi paniyaram

One more dish that is famous for its appearance and tempts us to taste it.

Ingredients:

Raw rice - 1 1/2 cups
Idly rice - 1 1/2 cups
Urad dhal - 3/4 cup
Vendhayam - 1 table spoon
Chopped Onion - 1/2 cup
Green chille - 2
Mustard - 1 teaspoon
Curry leaves - 4 0r 5 leaves
Salt - as required
Oil - 1 1/2 table spoon

Recipe

1.Soak raw rice ,idly rice and urad dhal along with vendhayam for 3 hrs, grind it fine then add salt and mix it well and allow it to ferment(as u do for idly).

2. Heat oil in tawa when it is hot add mustard ,when it splatters add curry leaves then add chopped onion.When the onion turn golden brown add the chopped chillies just fry for 5 - 7 seconds.

3. Mix this fried mixture with dough.

4.Heat the Kuzhi paniyaram tawa and add 2 drops of oil in each hole when it is hot fill the hole with half dough add 2 drops of oil in each hole and cover it with its lid.

5. After few minutes turn its side with spatula given along with Kuzhi paniyaram tawa.

Tada ........ ur paniyaram is ready.

THATTAI CRISPY SOUTH INDIAN SNACK

As its name says this snack is flat and looks round.very easy to cook and kids love this.

Ingredients:

Rawrice - 2 cups

Urad dhal - 2 tablespoons

Channa dhal - 1 tablespoon

Butter - 2 tablespoons

Red chilly powder -1 table spoon

Coconut - 1 table spoons

Jeera - 1 teaspoon

Asafoetida - 1/2 teaspoon

Salt- as required

Oil - 4 cups

Recipe:

1. Boil 1 tumbler of water in a pot add coconut powder ,jeera and asafoetida to it let it boil for few seconds,turn the gas on and allow it to cool,meanwhile soak the rawrice for 3 hrs.

2.Now grind rawrice in grinder add this mixture of coconut powder,jeera and asafoetida to raw rice when it is half ground then let thois mixture to fine ground dough.

3.Shift the entire dough to mixing bowl now add salt ,channa dhal andchilli powder mix it well.

4.Now make small balls from it and make it flat by evenly pressing .

5.Heat oil in tawa when the oil is hot add this flattened dough and when it turns to golden brown take it out and drain it in kitchen tissue.

Good evening snack is ready

Note: Tip for pressing

Take a long plastic sheet coat it with oil and keep the dough in one side and cover the other side over iyt and using a silver cup just press it

Chettinadu special VELLAI PANIYARAM

Here is a very popular chettinadu Vellai Paniyaram ,which you can find in almost all Chettinadu functions

Ingredients:

Raw Rice (Pacharisi) - 1 cup

Urad dhal - 2 Table Spoon

Salt - As required

Oil - 2 cups

Recipe:

1. Soak rice and dhal together for 3hrs.

2.Grind them finely in grinder/mixi with less water.

3.Add salt to the dough the consistency of the dough should be like dosa dough.

4.Heat oil in tawa now with small karandi pour the dough into the oil when the paniyaram starts coming up pour oilonit from the tawa it will come like poori.

5. Now turn to the next side leave it for few seconds and take it from oil and place it in kitchen tissue

6.Tomato chutney best side dish for vellaipaniyaram

Yummy Vellai paniyaram is ready

Ribbon pakkoda

Ribbon Pakkoda

Its a good snack and is very simple to make with less ingredients and less cooking time

Ingredients:
Idly Rice or rice flour -1 cup
Moongdhal flour - 1/2 cup
Red chilly powder - 2 teaspoon
Soambu - 1 teaspoon
Butter - 1 tablespoon
Salt- As required
Oil- 2 cups



Recipe

1. Soak the rice for nearly 3 hrs then drain it and grind it along with cinnamon and red chilly powder very fine. OR if you are using rice flour just powder the soambu the add chilly powder .

2. Add the Moongdhal flour, butter and then salt mix it well and see that the dough consistent is slightly loose than chappathi dough.

3. Now make small balls (like the one we will do for chappathi) and keep it in a mould (Murukku Puzhiyum Kattai) with ribbon pakkoda chip in that .

4. Now add 3 to 4 cups of oil in a tawa when it gets heated now squeeze the entire content from the mould

5. When the pakkoda stops sizzling take it out from oil and drain it in kitchen tissue

6. Store in AIR-TIGHT container so that it will be crispy

Introduction

A peek outside my first home abroad on a snowy winter day.... I miss that!