Green Gram Dosa

Ingredients:

Green Gram Dhal - 1 cup

Raw Rice - 1/4 cup

Green Chilly - 4 to 5

Ginger - 1 inch peace

Cumin Seeds - 1/2 tsp

Salt to taste

Water as needed

Preparation:

1) Soak the dhal and rice for 8 hrs or 1 night.

2) Grind soaked dhal, rice, chilly, ginger, cumin seeds and salt by adding water till it get dosa consistency.

3) Heat tawa and pour small amount of dosa batter in the middle and spread it like dosa. Fry it by applying oil on the sides of edges and turn around. Serve hot with chutney, sambar.

Aloo Tehri

Ingredients:

Basmathi Rice - 1 cup
Potato & Onion - 1 chopped
Turmeric Powder - 1/4 tsp
Chilly & Garam Masala - 1 tsp
Coriander Powder - 1 1/2 tsp
Coriander & Mint Leaves - 1/2 cup 
Butter - 5 tsp
Salt to taste
Whole Garam Masala:
Bay Leaf & Cardamom - 2 nos
Cinnamon - 1 inch stick
Cloves - 3 nos

Preparation:

1) Soak the rice for 30 mins.

2) Melt butter in a pan/cooker add whole garam masala fry till aroma release, add chopped onions and potato's saute for 5 mins, add all powders, leaves and salt mix it well and saute for 5 mins.

3) Add 1 1/2 cup of water and soaked rice mix it and close the pan/cooker and leave it for 10 mins or 2 whistles.

4) Serve hot with raitha.

Milagu Vadai

Ingredients:

Urad Dhal - 1 cup
Rice Flour - 1/4 cup
Pepper & Cumin Seeds - 1 tsp
Asafoetida/Hing - a pinch
Salt to taste
Oil for deep fry

Preparation:

1) Soak the dhal for 30 mins. Drain water and grind into a coarse paste. Grind pepper & cumin seeds into a coarse powder.

2) Mix grinded paste, powder, rice flour, salt and hing. You can sprinkle some water but the batter should be thick.

3) Heat oil in a frying pan. Take one small lemon size of batter and keep it on the plastic sheet/cloth and flatten it with fingers like thattai and make a hole on the centre. And gently take out and slip into the hot oil.

4) Turn the vada to cook other side. Take out once the vada becomes crispy golden brown color. You can fry more vadai depending on your pan size.

Lemon Rice

Ingredients:

Boiled Rice - 1 bowl
Lemon Juice - 1 full lemon
Red Chilly - 1
Green Chilly - 3
Ginger - 1 tsp chopped
Broken Cashew nuts - 10 nos
Channa & Urad  Dhal - 1 tsp
Turmeric Powder - a pinch
Mustard & Cumin Seeds - 1/2 tsp each
Coriander Leaves chopped
Oil - 3 tsp
Salt to taste

Preparation:

1) Heat oil in a pan add mustard & cumin seeds after they crackle add red chilly, curry leaves, channa dhal fry for few seconds and add urad dhal, cashew nuts saute till nuts color changes into lite brown color and add green chilly, ginger saute it for few seconds.

2) Add turmeric powder, salt and mix it well, then add lemon juice and boil till it starts frothing and finally add boiled rice, coriander leaves and mix it well. Serve hot.

Beans Paruppu Usili

Ingredients:

Beans - 10 nos ( Chopped & Boiled )
Channa & Toor Dhal - 1 cup
Dry Red Chilly - 5 nos
Asafoetida/Hing - a pinch
Curry Leaves
Mustard & Cumin Seeds - 1/2 tsp
Salt to taste
Oil - 2 tsp

Preparation:

1) Soak the dhal & 2 red chilly for 2-3 hrs. Drain water and grind into a fine coarse paste.

2) Place the dhal paste on idly plate and steam for 15 mins. Remove from idly plates and after it cool break into very small pieces using your fingers.

3) Heat oil in a pan add mustard & cumin seeds after they crackle add hing, red chillies and curry leaves after they fried add boiled beans, & steamed dhal mix it well and saute for 10 mins in medium flame.

Sev Puri

Ingredients:

Puri - 5 to 10 nos
Smashed Potato - 1 cup
Boiled Chick Peas/Channa - 1 cup 
Shredded Carrot - 1
Onion - 1 Chopped
Coriander Chopped
Sev - 1 cup
Tamarind/Sweet & Mint  Chutney
Red Chilly Powder
Cumin & Coriander Powder

Preparation:

1) Take a puri and make a hole in the center. Stuffed with potato, onion, channa, carrot. Now add sweet & mint chutney and sprinkle all powders and coriander leaves.

2) Top it with sev and enjoy!

Dahi Puri

Ingredients:

Puri -5 to 10 nos

Smashed Potato - 1 cup

Boiled Chick Peas/Channa - 1 cup 

Shredded Carrot - 1

Onion - 1 Chopped

Coriander Chopped

Curd/Yogurt - 1 cup (add 2 tsp sugar)

Sev - 1 cup

Tamarind/Sweet & Mint Chutney

Red Chilly Powder

Cumin & Coriander  Powder

Preparation:

Take a puri and make a hole in the center. Stuffed with potato, onion, channa, carrot. Now add sweet & mint chutney. Add 1 tsp of yogurt and sprinkle all powders, sev and coriander leaves.

Cluster Beans Fry / Kothavarangai Varuval

Ingredients:

Cluster Beans / Kothavarangai - 1 bowl chopped

Chilly Powder - 1 tsp

Coriander Powder - 2 tsp

Turmeric Powder - a pinch

Mustard and Cumin Seeds - 1 tsp

Urad Dhal - 1/2 tsp

Salt to taste

Oil - 2 tsp

Preparation:

1) Add all above listed powders and salt to the beans, mix it well and marinate it for 15 - 20 mins.

2) Heat oil in a pan add mustard & cumin seeds after they crackle add urad dhal fry till it color changes

3)Add marinated beans and saute it for 10 - 15 mins till the beans & masala cooked well and ready to serve.

Cauliflower Varuval

Ingredients:

Cauliflower - 1 bowl chopped
Chilly Powder - 1 tsp
Coriander Powder - 2 tsp
Turmeric Powder - a pinch
Mustard and Cumin Seeds - 1 tsp
Urad Dhal - 1/2 tsp
Salt to taste
Oil - 2 tsp

Preparation:

1) Half boil the cauliflower and drain the water and add all powders and salt mix it well and marinate it for 15 - 20 mins.

2) Heat oil in a pan add mustard & cumin seeds after they crackle add urad dhal fry till it color changes and add marinated cauliflower and saute it for 10 - 15 mins till the masala cooked well.

3) Serve hot with rice, chapati, puri.

Pani Puri

Ingredients:

Puri - 10 nos
For Pani:
Mint Leaves - a hand full
Coriander Leaves - a hand full
Green Chilly - 3
Tamarind -small gooseberry size
Sugar/Jagarry to taste
Salt to taste
Water - 5 cup
For Filling:
Potato - 1 boiled & chopped
Chick Peas/ Channa - 1 cup cooked
Carrot - 1 shredded
Onion - 1 chopped
Sev - 1 cup

Preparation:

For Pani:
Soak the tamarind in a cup of warm water for 20 - 30 mins and drain out the pulp. Grind mint, coriander and green chillies by adding little water into a fine paste. Add the grinded paste, tamarind water and other ingredients into the 5 cups of water and mix it well.

For Pani Puri:
Make a hole in center of puries and stuff with small amount of all the filling ingredients one by one and add 2 -3 tsp of mint pani. Enjoy.


Tips:

• Instead of tamarind & sugar/jaggery use Tamarind/Sweet Chutney 2-3 tsp depending upon your taste.
• Filling ingredients can be smashed to give a different taste.

Puri (Pani Puri)

Ingredients:

Semolina/Rava/Suji - 1 cup
Maida - 1/4 cup
Salt - 1 tsp
Oil to deep fry

Preparation:

1) Add semolina, maida, salt,warm water and mix it well and knead it for 10 - 15 mins to make a soft dough. Apply oil on the dough, close and leave it for 20 - 30 mins.

2) Divide the dough into small balls like chapati. Roll the dough into thin layer. To cut the dough into nice circles use any sharp round shape cap.

3) Heat oil in a pan add the dough and press it to get a nice puffed puri and turn it. After the color changes to light brown take out from oil and serve.

Tamarind Chutney / Sweet Chutney

Ingredients:

Tamarind - lemon size seedless
Dates - 10 nos seedless
Jaggery - 1/2 cup
Salt - 1 tsp
Chilly Powder - 1 tsp
Water - 2 to 3 cup

Preparation:

1) In a pan add all the ingredients and boil it for 20 to 30 mins.

2) Allow it to cool. Grind into a smooth paste.

Vegetable Kurma

Ingredients:

Chopped Vegetable - 1 bowl
Onion - 1 chopped
Mustard Seeds - 1/2 tsp
Cumin & Aniseed - 1/2 tsp each
Bay Leaf - 1
Salt to taste
Oil - 3 tsp
Coriander Leaves for Garnish

For Gravy:
Shredded Coconut - 1 cup
Onion & Tomato - 1 each
Garlic  & Green Chilly - 5 nos
Ginger - a small piece
Curd - 2 tsp
Poppy Seeds - 1/2 tsp
Aniseed - 1/2 tsp
Cinnamon Stick & Cardamon - 1
Cloves - 3 nos
Pepper Corns  & Cashew Nuts - 5 nos
Cumin (Jeeragam) & Coriander Seeds- 1 tsp

Preparation:

1) Boil the chopped vegetables for 15-20 mins. Grind the gravy ingredients into a smooth paste. Keep both aside.

2) Heat oil in a pan add mustard, cumin, aniseed, bayleaf after they crackle add chopped onion and fry till onions are translucent.

3) Add grinded masala and saute till oil starts leaving the sides of masala. If the masala starts sticking, lower the heat and sprinkle some water and continue stirring.

4) After the masala fried well, add boiled vegetables, salt and water mix it well and leave it for 5 mins. Garnish with coriander leaves.

5) Serve hot with rice, chapati, poori, dosa, idly.

Karamani Kuzhambu

Ingredients:

Karamani(Black Eyed Beans) - 1 cup
Onion - 1 chopped
Tomato - 1 chopped
Garlic - 5 nos
Turmeric Powder - a pinch
Shredded Coconut - 2 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Coriander Leaves - 2 tsp chopped
Oil - 2 tsp
Chilly & Coriander Powder - 1 tsp each
Salt to taste

Preparation:

1) Soak the karamani for 2 hrs.

2) Heat oil in a cooker add mustard seeds, cumin seeds after they crackle add onions, garlic saute till they are translucent. Add tomatoes and all powders mix and saute till tomatoes are soft and cooked well.

3) Add soaked karamani and 2 - 3 cups of water close the cooker and cook it for 15 mins. After karamani is cooked well add shredded coconut, salt, coriander leaves and mix it well and cook for 2-3 mins.

5) Sever this with rice, dosa, idly, chapati.

Poondu Milagu Rasam

Ingredients:

Tamarind - a small goose berry size
Tomato - 1
Turmeric Powder - a pinch
Pepper - 1 tsp
Garlic - 10 nos
Dry Red Chilly - 2
Mustard & Cumin Seeds- 1 tsp
Chopped Coriander Leaves - 2 tsp
Salt to taste
Oil - 2 tsp

Preparation:

1) Soak the tamarind in 3 cups of water.

2) Grind the cumin seeds, pepper & garlic into coarse paste. Grind the tomato into a paste. 

3) Mix the grinded pastes, turmeric powder and salt into the tamarind water. Cook till it starts frothing and switch of the flame.

4) For seasoning heat oil add mustard seeds after they crackle add asafoetida, curry leaves, red chilly.

Bisi Bela Bath

Ingredients:

Rice - 1 cup
Toor Dhal - 1/4 cup
Tamarind - small lemon size
Onion - 1 chopped
Green Chilly - 1 chopped
Asafoetida - a pinch
Turmeric Powder - 1/2 tsp
Tomato - 1 chopped
Vegetables - 1 bowl (2 to 3 like beans, carrot, brinjal,cauliflower, okra..)
Cumin & Mustard Seeds - 1/2 tsp
Coriander Leaves - 2 tsp chopped
Cashew Nuts - few (optional)
Salt to taste
Ghee/Oil - 3 tsp

For Masala Powder:
Fenugreek Seeds - 1/4 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Cinnamon Stick (Pattai) - 1
Dry Red Chilly & Cloves - 2
Coriander Seeds - 1 1/2 tsp
Urad & Channa Dhal - 2 tsp
Shredded/Chopped Coconut - 2 tsp

Preparation:

1) Soak the toor dhal and rice for 30 mins.

2) In low flame dry roast all the masala powder ingredients add one by one in the order listed above. Allow it to cool and then grind into a coarse powder and keep aside.

3) Heat ghee in a cooker/pan add mustard seeds, cumin seeds, cashew nuts and curry leaves after spluttering add chopped onion, green chilly, asafoetida, turmeric powder and fry till onions are translucent and add chopped tomatoes saute till they are soft. Add all chopped vegetables mix it and fry for 5 mins.

4) Add soaked rice & toor dhal and add 4-5 cups of water to cook rice & dhal. Close the pan/cooker and till the rice & dhal are cooked well.

5) After they cooked add grinder powder, tamarind water (soak and mix the tamarind in a cup of water), Salt and mix it well and cook for 5 mins. If its thick add extra water.

6) Garnish with coriander leaves. Serve with appalam, bondhi, pickle or and any side dish you like.

Channa Masala

Ingredients:

Chickpeas - 1 cup
Chopped Onion & Tomato - 2 each
Ginger Garlic Paste - 1 tsp
Cumin Seeds - 1/4 tsp
Turmeric Powder - a pinch
Chilly & Coriander Powder -1 tsp 
Garam Masala Powder - 1 tsp
Green Chilly - 1 chopped
Salt to taste
Oil - 2 tsp

Whole Garam Masala:

Cloves(Krambu/Lavangam) - 5 

Cardamom (Yelakai) - 4

Cinnamon Stick (Pattai)  - 1

Bay leaves (Brinji Illai) - 2

Preparation:

1) Soak chickpeas in water overnight. Pressure cook it for 10 to 15 mins and keep aside.

2) Heat oil in a pan add whole garam masala and cumin seeds fry till cumin seeds turn into brown color. Add chopped onion and saute till they are translucent. Add ginger garlic paste and saute for 2 mins.Add chopped tomato,and all powders except garam masala powder and mix it and saute till the tomatoes are soft and mushed up.

3) Add boiled channa, garam masala powder,salt and water depending on the gravy you need mix and cover the pan and cook for 5 mins in simmer and garnish with coriander leaves.

4) Serve with puri, chapati or bhatura.