Tapioca fry

Ingredients:
Tapioca-1/4kg
Onion-1
Green chilli-2
Coconut-1cup
Mustard seed-1 tsp
Urud dal-1tsp
Turmeric powder-1 tsp

Method:
1.Cook the tapioca in the pressure cooker.
2.Heat the oil,add mustard seed and urud dal.
3.When seed start splitting add onion and green chilli and saute for while.
4.Then add turmeric powder and tapioca with little water.
5.After 10 minutes add coconut and salt and stir well.
Now tapioca fry is ready.

Spinach fry(Murungai keerai fry)

Ingredients:
Murungai keerai-3 cup
Onion -2
Green chilli-2
Mustard seed-1tsp
Urud dal-1tsp
Garlic-3
Coconut-1 cup

Method:
1.Remove the leaves from the stem.
2.Heat the oil,add mustard and urud dal.When seed start splitting add onions,garlic and green chilli and saute for while.
3.Then add the spinach(keerai) and add salt and cover them with a lid.
4.After the spinach is cooked add coconut and stir well.
Now spinach fry is ready.

Idiyappam(Rice noodles)

Ingredients:
Rice flour-3 cup
Hot water-as required
salt to taste

Method:
1. Mix rice flour with hot water and salt .
2.Knead it in to a smooth dough.
3.Fill the dough in the idiyappam presser and press it on to the idly cooker pan (for pressure cooker without weight)
4.Steam for 10-15 minutes.
Now idiyappam is ready.For this coconut milk with sugar is good combination.

Aapam

Ingredients:
Cooked rice-3 cup
Urud dal-1/2 cup
Fenugreek seed-2tsp
Coconut milk-1 cup
Salt to taste

Method:

1. Soak the cooked rice and dal separately for 1 hours.
2. Add fenu greek seeds in to soaked rice, dhal and grind to smooth paste with enough water for about 45 minutes in normal grinder.
3. Add salt and allow to ferment for 10 hours in larger container giving enough space for the batter to raise. Next day blend the batter well and dilute the dough with more coconut milk.
4. Heat a pan and pour a ladleful of dough in the centre Spread in a circular motion towards the outer edge.
5.For this coconut milk with sugar juice is a good combination.

Rava kesari

Ingredients:
Rava-1 cup
Sugar-2 cup
Ghee-1/2 cup
Cashew nuts-4
Dry grapes-5
Water-1 1/2 cup
kesari powder-a pinch
Salt to taste

Method:
1.Fry the rava,cashew nuts and grapes in ghee.
2.Boil the water then add rava and kesari powder.
3.Once the rava gets cooked add sugar and stir it well.
4.Then add cashew nuts ,and grapes.
5.Cook until for its thickness(fully cooked).
Now rava kesari is ready.

Vegetable kuruma

Ingredients:
Potato-5
carrot-1
Onion-2
Tomato-1
Green peas-1 cup
coconut-1/2 cup
Green chilly-2
channa dal-2tsp
cardamom-a pinch

Method:
1.Boil the potatoes,carrot and green peas.
2.Grind the coconut,chilly and channa dal.
3.Heat the oil add cardamom,onions and saute for while.
4.Then add the tomatoes,grinded paste and add little amount of water.
5.Then add the salt and cook until for thickness(it becomes thick).
6.Now vegetable kuruma is ready.

Wheat puttu

Ingredients:
Wheat flour-3 cup
Sugar-1cup
Coconut-1cup
Salt to taste.

Method:
1.Mix the salt in water.
2.Add the water to the wheat flour.(add the water little by little)
3.Wheat flour should be in powdered form.
4.Then keep it in the cooker till for 2 whistle.
5.Then add the sugar and coconut.Mix it well.
6.Now sweet puttu is ready.

Eggplant poriyal

Ingredients:
Eggplant-1/4kg
Onion-2
Cumin powder-1tsp
Green chilli-2
Turmeric powder-1/2tsp
Cocunut-1/2 cup
Mustard seed-1tsp
urud dal-1tsp
Salt to taste

Method:
1.Heat the oil,add mustard and urud dal.
2.When seed start splitting add onions and chilli and saute for while.
3.Then add eggplant,cumin and turmeric powder with little water.
4.Then add salt and cocunut.Cook for 10 minutes(fully cooked)
Now eggplant poriyal is ready.

Coriander chutney

Ingredients:
Coriander leaves-a bunch
Green chilli-2
Salt to taste
Ginger and garlic-a pinch

Method:
1.Grind the coriander leaves,chilli ,ginger and garlic.
2.Then add the salt.
3.Heat the oil,add mustard and urud dal.When seed start splitting add the grinded paste.
4.Now coriander chutney is ready.

Eggplant fry

Ingredients:
Egg plant-1/4 kg
Onion-1
Chilly powder-1tsp
Garlic and ginger paste-a pinch
Turmeric powder-1/2 tsp
Mustard seed-1tsp
Urud dal-1tsp
salt to taste

Method:
1.Heat the oil,add mustard and urud dal.
2.When seed start splitting add onion ,ginger and garlic powder paste and saute for while.
3.Then add the eggplant or brinjal, turmeric and chilly powder.
4.Then add salt .Fry until for its golden color.
Now eggplant or brinjal fry is ready.

Mango pickle

Ingredients:
Mango-1
Chilli powder-1 1/2tsp
Fenugreek powder-1tsp
Asafoedita-1/2tsp
Mustard seed-1tsp
Salt to taste

Method:
1.Cut the mango into small pieces,add salt and soak in water for 4days.
2.Heat the oil,add mustard,fenugreek,asafoedita and chilli powder and fry for few minutes.
3.Then add the mango and remaining mango juice(water used for soak).Now mango pickle is ready.

Lemon pickle

Ingredients:
Lemon-4
Fenugreek powder-1tsp
Turmeric powder-1tsp
Asafoedita-1/2tsp
Chilli powder-2tsp
Salt to taste
Mustard seed-1tsp

Method:
1.Cut the lemon, keep the salt inside and keep them for 1 week.
2.Then,heat the oil add mustard,turmeric,fenugreek and chilli powder.Then add this masala to the lemon and stir well.Now lemon pickle is ready.

Ginger with tamarind chutney

Ingredients:
Ginger-60 grams
Tamarind-a pinch
Mustard seed-1tsp
Urud dal-1tsp
Dry chilli-3
Coriander leaves-a pinch
Salt to taste

Method:
1.Grind the ginger,tamarind,drychilli and coriander leaves.
2.Heat the oil add mustard and urud dal.When seed start splitting,add the grinded paste and salt.
Now ginger chutney is ready.

Carrot fry

Ingredients:
Carrot-1/4 kg
Onion-2
Green chilli-2
Turmeric powder-1tsp
Cumin powder-2tsp
Curry leaves-a pinch
Cocunut-1/2 cup
Mustard seed-1tsp
Urud dal-1tsp
Salt to taste

Method:
1.Heat the oil,add mustard seed and urud dal.When seed start splitting add onions ,chilli and curry leaves and saute for while.
2.Then add the carrot,turmeric and cumin powder and add little amount of water.
3.Then add the salt.
4.After 15 minutes,add the cocunut(i.e water should be dry).Now carrot fry is ready.

Egg Thokku

Ingredients:
Egg-5
Onion-3
Tomato-2
Chilli powder-2
Coriander and curry leaves-a pinch
Salt to taste

Method:
1.Boil the eggs and remove the shell of the eggs.
2.Heat the oil,add mustard and urud dal.When seed start splitting add onions and tomatoes and saute for while.
3.Then add chilli powder with little water.
4.Then add the salt.Next cut the eggs in vertical shape.
5.Then add the eggs in the mixture.
6.Cook for 10 minutes.Now egg thokku is ready.

Adai

Ingredients:
Chana dal-1 cup
Boiled rice-1/4 cup
Dry chilli-4
Coconut-1/4 cup
Curry leaves-a pinch
Salt to taste
Method:
1.Soak the chana dal and boiled rice in water for 2 hours.
2.Then grind the chana dal, boiled rice,dry chilli and coconut.
3.Then add salt and curry leaves to this grinded mixture.
4.Heat the pan,and take this mixture and make into a flat round shape using hand.
5.Add few drops of oil and turn over until it is fully cooked.Now adai is ready to serve.

Coconut Chutney

Ingredients:
Coconut-1 cup
onion-1
Chana dal-2tsp
Green chilli-2
Mustard seed-1tsp
Urud dal-1tsp
Curry leaves-a pinch
Salt to taste

Method:
1.Grind the coconut, chana dal ,onions and green chilli .
2.Heat the oil add mustard ,urud dal and curry leaves.When the seed start splitting add the grinded paste with little water also.
3.Then add the salt and allow to boil for 2 seconds.Now coconut chutney is ready.

Tomato Chutney

Ingredients:
Tomato-5
Onion-3
Garlic-4
Dry chilli-3
Mustard seed-1tsp
Urud dal-1tsp
Coriander leaves-a pinch
Salt to taste.

Method:
1.Heat the oil,add mustard and urud dal.When the seed start splitting,add onions and garlic.
2.Then add dry chilli and tomatoes and saute for while.
3.Then add coriander leaves and salt.
4.Then keep the mixture in the cool area.
5.Then grind it.Now tomato chutney is ready.

Idli Uppuma

Ingredients:
Idli-6
Onions-2
Green chilli-2
Mustard seed-1tsp
Urud dal-1tsp
Curry Leaves-a pinch
Salt to taste.

Method:
1.Heat the oil,add mustard,and urud dal.
2.Then cut the idlies into small pieces.
3.When seed start splitting start onions,green chilli, curry leaves and saute for while.
4.Then add the idli pieces and salt.Now idli uppuma is ready .

Field bean fry

Ingredients:
Field bean-1/4kg
Onion-2
Green Chilli-2
Turmeric powder-1tsp
Cumin powder-1tsp
Cocunut-1/2 cup
Mustard seed-1tsp
Urud dal-1tsp
Salt to taste

Method:
1.Heat the oil,add mustard and urud dal.When the seed start splitting start onions and green chilli and saute for while.
2.Then add the field bean ,cumin and turmeric powder.
3.Then add little amount of water with salt.
4.After 2 minutes add cocunut.
5.Then cook it for 10 minutes(fully cooked)
Now field bean fry is ready.

Lady's finger fry

Ingredients:
Lady's finger-1/4 kg
Onion-1
Green chilli-3
Turmeric powder-1/2tsp
Cumin powder-1tsp
Mustard seed-1tsp
Urud dal-1tsp
Cocunut-1/2 cup

Method:
1.Cut the ladiesfinger into small sizes.
2.Heat the oil add mustard and urud dal.
3.After seed start splitting,add onions and chilli.
4.When onion become golden color add lady'sfinger,turmeric and cumin powder.
5.Then add the salt and cocunut.Cook for 15 minutes.Now lady's finger fry is ready to serve.

Vermicelli kichadi (Semiyaa kichadi)

Ingredients:
Vermicelli-1cup
Carrot-1
Beans-4
Onion-2
Mustard seed-1tsp
urud dal-1tsp
Green chilli-3
Salt to taste.

Method:
1.Heat the oil add mustard and urud dal.
2.Then add the onions,chilli and vegetables and fry for few minutes.
3.Then add the 2cups of water.When it start boil add vermicelli and salt.Then stir it well and it becomes thick i.e fully cooked.Now kichadi is ready.

Puttu

Ingredients:
Rice flour-3 cup
Sugar-1cup
Coconut-1cup
Salt to taste.

Method:
1.Mix the salt in water.
2.Add the water to the rice flour.(add the water little by little)
3.Rice flour should be in powdered form.
4.Then keep it in the cooker till for 2 whistle.
5.Then add the sugar and coconut.Mix it well.
6.Now sweet puttu is ready.

Rava Idli

Ingredients:
Rava-1 cup
Green chilli-3
Yoghurt-1/2 cup
mustard seed-1tsp
Urud dal-1tsp
Curry leaves-a pinch
Ginger-few
Ghee-1tsp

Method:
1.Heat the ghee,add mustard,urud dal,ginger,chilli and curry leaves.
2.Then add the rava to the ghee fry until for golden color.Leave it to cool.
3.Then add the yoghurt and salt to the rava mixture and keep aside for 1 1/2 hour.
4.Then blend the batter well and dilute the dough if necessary with more water.
5.Blend the batter well before pouring in greased idli plates and steam for 7 to 8 minutes in pressure cooker without weight.Now idli is ready.

Keywords:Rava idli, recipes, recipes for indian food.

Ripe Banana fry

Ingredients:
Ripe banana-1
Chilli powder-1tsp
Sombu(anise)powder-3tsp
Salt to taste.

Method:
1.Remove the skin of the banana and cut into small sizes.
2.Then add chilly, salt and anise powder to the banana.
3.Heat the oil ,add the banana mixture to the oil.
4.Fry until for golden color.

Egg fry

Ingredients:
Egg-7
Onion-5
Chilli powder-1tsp
Turmeric powder-1/2tsp
Coriander and curry leaves-a pinch
Salt to taste

Method:
1.Heat the oil,add onions ,curry and coriander leaves and fry it well.
2.Then beat the eggs separately and pour in the oil.
3.Then add chilli powder and salt .
4.Then fry them well.
5.Now egg fry is ready.

Mango pachadi

Ingredients:
Mango-2
Sugar-1cup
Onion-1
Green chilli-2
Mustard -1tsp
Curry leaves
Salt to taste

Method:
1.Cook the sliced mango in water.
2.Heat the oil add mustard,onions ,curry leaves and green chilli.
3.Then mango is cooked ,it is the time to add sugar and salt.
4.Keep them for 10 minutes in the stove and mango pachadi is ready.

Mushroom fry

Ingredients:
Mushroom-200grams
Onion-2
Tomato-1
Ginger -few
Garlic-5
Coriander powder-1tsp
Chilly powder-1tsp
Coriander leaves and curry leaves-a pinch
Salt to taste.
Method:
1.Slice the mushroom.
2.Grind the garlic and ginger.
3.Heat the oil,add onions, ginger and garlic paste and saute for while.
4.Fry it well.
5.Then add the mushroom,coriander and chilly powder.
6.Then add the salt and curry and coriander leaves.
7.Fry it until for golden color.
8.Now mushroom fry is ready.

Rava uppuma

Ingredients:
Rava-1 1/2cup
water-3 1/2 cup
Small onions-6
Green chilli-3
Salt to taste
Mustard seed-1tsp
Urud dal(ulunthu)-1tsp
Curry leaves-a pinch

Method:
1.Heat the oil,add mustard and urud dal.
2.After seed start splitting start onions,curryleaves and greenchilli.
3.Then add 3 1/2 cups of water with salt and it becomes to boil ,add the rava and stir it well.
4.Cook it until it becomes thick.

Vatral Kuzhambu(Dried vegetable gravy)

Ingredients:
Dried vegetables(vathal)
Tomato-1
Drumstick-1
Small onions-7
Garlic-5
Tamarind-Small amount
Coriander powder-2tsp
Chilli Powder-1/2tsp
Fenugreek seed-1tsp
Mustard seed-1tsp
Salt to taste

Method:
1.Soak the tamarind in water and squeeze out the juice.
2.Heat the oil,add fenugreek and mustard seed.
3.When seed start splitting,add onions,garlic and dried vegetables.
4.Then add tomatoes,drumstick,coriander and chilli powder.
5.Fry the mixture for few minutes,then add the tamarind juice with 2 cups of water also.
6.Then add the salt.
7.Boil it until it becomes thick gravy.

Kesari

Ingredients:
Vermicelli-1 cup
Sugar-1cup
Drygrapes-5
Cashewnuts-5
Water-3 cup
Cardamom-3
Ghee-4tsp
Kesari powder-a pinch
Salt to taste
Method:

1.Heat the ghee,add cashewnuts,grapes ,vermicelli and fry it for 4min and keep it aside.
2.Heat the pan with water,when it boils star vermicelli and stir well.
3.After 4 min vermicelli is cooked,add kesari powder.
4.Then add the sugar and stir well.
5.Then add the cashewnuts,grapes and cardamom.
6.Keep this mixture in the stove until it becomes paste.
7.Then add the ghee.

Keywords:Kesari, recipes, recipes for indian food.

Butter milk gravy(Morkhuzhambu)

Ingredients:
Butter milk-5cups
Chana dal-1tsp
Cocunut-1cup
Mustard-1tsp
Dry chilli-4
Fenugreek seed-1tsp
Asafoetida-few
Coriander powder-1tsp
Urud dal(ulunthu)-1tsp
Turmeric powder-1tsp
Salt to taste
Curry leavas-few

Method:
1.Take the butter milk, add turmeric powder,salt and curry leaves.
2.Heat the oil,add urud dal,chana dal,asafoetida,fenugreekseed and coriander powder,fry it for few minutes.
3.Then grind this mixture with cocunut also.
4.Mix this mixture to the butter milk.
5.Then heat the oil,add mustard and urud dal,then add the butter milk mixture to the oil.
6.Boil it for few minutes.
7.Now,butter milk gravy is ready.


Keywords:Butter milk gravy ,recipes, recipes for indian food.

Milk payasam(pal payasam)

Ingredients:
Milk-4cups
Vermicelli-1cup
Ghee-4tsp
Cashewnuts-6
Dry grapes-5
Method:
1.Heat the ghee,add vermicelli,cashewnuts and grapes and fry it for few minutes.
2.Then add the milk and sugar.
3.Keep them for 15 minutes.Now payasam is ready.

Keywords:Milk payasam, recipes, recipes for indian food.