Vegetables

Spices & Essentials / கககககககக

Vegetables / ககககககக English

Tamil

Bottle gourd

Suraikkai

Cauli flower

Kali flower

ககககக

English

Tamil

ககககக

Asafoetida

Perungayam

ெபருங்காயம்

Bay Leaves

Bringe Ilai

பிரின்ஜ் இைல

காலிபிளவர்

Cardamom

Yelakkai

ஏலக்காய்

Capsicum Koda milagai

குைடமிளகாய்

Cashewnut

Mundhiri paruppu

முந்திரிப் பருப்பு

Carrot

ேகரட்

Nutmeg

Jadhikkai

ஜாதிக்காய்

Cinnamon

Pattai

பட்ைட

Cloves

kirambu, lavangam

கிராம்பு

Coriander leaves

Kothamalli

ெகாத்தமல்லி

Corn flour

Makka cholam maavu

மக்காச்ேசாளம் மாவு

Curds

Thayir

தயிர்

Honey

Then

ேதன்

Jaggery

Vellam

ெவல்லம்

Raisins

Thiratchai

திராட்ைச

Saffron

Kungumapoo

குங்குமப்பூூ

Spinach

Pasalai keerai

பசைலக் கீைர

Suji

Ravai

ரைவ

Turmeric

Manjal

மஞ்சள்

Carrot

சுைரக்காய்

Red Chilly Kaanja Milagai

வரமிளகாய்

Green Chilly

Patchai Milagai

பச்ைச மிளகாய்

Coconut

Thengai

ேதங்காய்

Sambar Onion

Chinna (or) Sambar Vengayam

சின்ன ெவங்காயம்

Spring Onion

Vengaya thaal (leaves)

ெவங்காயத்தாள்

Onion

Vengayam

ெவங்காயம்

Chick Peas Pattani

பச்ைசப் பட்டாணி

Potato

Urulai kilangu

உருைளக்கிழங்கு

Tomato

Thakkali

தக்காளி

Mint leaves Pudhina

புதினா

Ladies finger

Vendaikaai

ெவண்ைடக்காய்

Drumstick

Murungaikaai

முருங்ைகக்காய்

Common Beans

Beans

பீன்ஸ்

Vermicelli

Semia

ேசமியா

Village Beans

Avaraikaai

அவைரக்காய்

Red Chilly Powder

Milakaai Thool

மிளகாய் ெபாடி

Coriander Powder

Thaniyaa Thool

தனியா ெபாடி

Lined gourd / Ridge gourd

Peerkankaai

Snake gourd

Pudalankaai

பீர்கங்காய்

Bengal Gram Kadalai Flour Maavu

கடைல மாவு

புடலங்காய்

Wheat Flour

Gothumai Maavu

ேகாதுைம மாவு

Mushroom Kaalaan

காளான்

Rice Floor

Arisi Maavu

அரிசி மாவு

Green Plantain

Vaalaikaai

வாைழக்காய்

Maida

Maida Maavu

ைமதா மாவு

Sugar

Sarkarai

சர்கைர

Garlic

Poondu

பூூண்டு

Tamarind

Puli

புளி

Ghee

Nei

ெநய்

Ginger

Ingi

இஞ்சி

Oil

Refined Oil

சைமயல் எண்ைண

Curry leaves

Kariveppilai

கருேவப்பிைல

Gingely Oil

Nallennai

நல்ெலண்ைண

Drumstick leaves

Murungai Keerai

Groundnut Oil

Kadallennai

கடெலண்ைண

Butter

Vennai

ெவண்ெணய்

Buttermilk

More

ேமார்

Sago

Javvarisi

ஜவ்வரிசி

Dry Ginger Sukku

முருங்ைகக்கீைர சுக்கு

Yam

Karunai Kilangu

கருைணக்கிழங்கு

Dry coconut

Copparai

ெகாப்பைர

Plantain Flower

Vaalaippu

வாைழப்பூூ

Colacasia

Seppan kilangu

ேசப்பங்கிழங்கு

Bitter gourd

Pakarkaai

பாவக்காய்

Bottle Gourd

Surakkaai

சுரக்காய்

Brinjal / Eggplant

Kathirikkaai

கத்திரிக்காய்

Measures & Vessels 1 cup

1 regular size 200 ml tumbler

1 tsp

1 small spoon full

1 tbs

1 table spoon 18 ml full

6 ml

Kadai / Wok / Vessel to fry / pan deep fry

வானல்

குக்கர்

Cucumber Vellarikkaai

ெவள்ளரிக்காய்

Pressure Cooker

Chayote

Chow Chow

ெசௌ ெசௌ

Vessel / bowl Paathiram

பாத்திரம்

Curri Leaves

Kariveppillai

கருேவப்பிைல

Electric Mixer Mixie

மிக்ஸி

Gherkins

Kovakkaai

ேகாவக்காய்

Plain Pan / Griddle

ேதாைசக்கல்

Cluster Beans

Kothavarangaai

ெகாத்தவரங்காய்

Puri / Chapathi Kal Chapathi pad

சப்பாத்திக்கல்

Cabbage

Muttai Kose

முட்ைடேகாஸ்

Plate

Plate

தட்டு

Grated Coconut

Thuruviya Thengaai

ேதங்காய்

Knife

Kathi

கத்தி

Raw Mango

Filter

Vadikatti

வடிக

Maangai

மாங்காய்

Grinder

Grinder

கிைரண்டர்

Dry Coconut

kopparai

Yardlong bean

Payathamkaai

ெகாப்பைர

ேதங்காய் பயத்தங்காய்

Mushroom Kaalaan

காளான்

Ash Gourd Poosanikkaai

சாம்பல் பூூசணி

Pumkin

Manjal Poosani

பூூசணி

Tropical Root

Maravalli Kilangu

மரவள்ளிகிழங்கு

Raddish

Mullangi

முள்ளங்கி

Cooker

Dosa Stone

ட்ட

Sweet Potato

Sarkarai Valli

சக்கைர வள்ளி

Fruits / கககக English

Tamil

Grains / ககககககக ககககக

English

Tamil

ககககக

Lemon

Elumicham Palam

எலுமிச்சம் பழம்

Bengal gram dhal

Kadalai paruppu

கடைலப் பருப்பு

Tomato

Thakaali Palam

தக்காளி

Black gram

Vellai Mulu Ulundu

முழு உளுந்து

Apple

Apple

ஆப்பில்

Black pepper Milagu

மிளகு

Orange

Kamalaa Orange

கமலா ஆரஞ்சு

Coriander seeds

Thaniyaa

தனியா

Sweet Lime

Saathukudi

சாத்துக்குடி

Cumin seed

Jeeragam

கருஞ்சீரகம்

Pine Apple

Annaasi Palam

அன்னாசிப்பழம்

Fenu greek

Vendhayam

ெவந்தயம்

Jack Fruit

Palaa Palam

பலாப்பழம்

Fennel (Cake Perunjeerakam seeds)

ேசாம்பு

Chikku

Saporta

சப்ேபாட்டா

Fried Gram

Pottukadalai

ெபாட்டுக்கடைல

Panneer Black Grapes Thirachai Palam

பன்னீர் திராட்ைச

Gingilli (or) Seasame seeds

Ellu

எள்ளு

Green Grapes

Thirachai Palam

திராட்ைசப்பழம்

Green gram dhal

Payatham paruppu

பயத்தம் பருப்பு

Pomegranate

Maathulam Palam

மாதுளம் பழம்

Ground nut

Verkkadalai

ேவர்க்கடைல

Custard Apple

Seetha Palam

Lentil

ைமசூூர் பருப்பு

சீதாப்பழம்

Mysore paruppu

Mustard

Kadugu

கடுகு

Guava

Koiyaa Palam

ெகாய்யா பழம்

Poppy Seeds Kasa kasaa

Banana

Valai Palam

வாைழப்பழம்

Red gram dal

Thuvaram paruppu

துவரம் பருப்பு

Green Banana

Patcha Vaalaipalam

பச்ைசப்பழம்

Tymol seeds

Omam

ஓமம்

Kaainda Thiraaichai

Wheat

Godhumai

ேகாதுைம

Raisin

காய்ந்த திராட்ைச

Papayaa

Pappaali

பப்பாளிப்பழம்

Split Black Gram

Vellai udaitha ulundu

ெவள்ைள உைடத்த உளுந்து

Mango

Malgova Mambalam

மல்ேகாவா

Pears

Paerikkaai

ேபரிக்காய்

Dates

Paeritchai Palam

ேபரீச்சம் பழம்

Water Melon Tharpoosani Muskmelon

Mulaam Palam

தர்பூூசணி முலாம் பழம்

கசகசா

Moong Gram Manja Pasi Dal Parupu

மஞ்சள் பாசிப் பருப்பு

Basmathi Rice Biriyani Arisi

பிரியாணி அரிசி

Idly Rice

Itili Arisi

இட்லி அரிசி

Rice

Pulungal Arici

புழுங்கல் அரிசி

Raw Rice

Patchai Arici

பச்சரிசி

Gingely Seed Vella Ellu

ெவள்ைள எள்ளு

Fig

Athi Palam

அத்தி பழம்

Plum

Ooty apple / Plums

ஊட்டி ஆப்பில் / பிளம்ஸ்

Shell Apple

VilaamPalam

விலாம் பழம்

Black Gingely Karupu Ellu Seed

கறுப்பு எள்ளு

Barley

Paarlee

வாற்ேகாதுைம

Horse Gram

Kollu

ெகாள்ளு

Dry Beans

Mottachai

ெமாச்ைச

Maize

Cholam

ேசாளம்

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Chicken Dum Biriyani (4 persons)

Basmati Rice

4 cups

Chicken - Cleaned

1 kg

Onion - Chopped

4 nos.

Tomato - Chopped

4 nos.

Green Chilly

4 nos.

Cinnamon

4 nos.

Cloves

4 nos.

Cardamom

4 nos.

Bay leaf

4 nos.

Ginger Garlic paste

6 tsp

Turmeric Powder

1 tsp

Chilly Powder

2 tsp

Coriander Powder

2 tsp

Mint leaves

1/2 bunch

Coriander leaves

4 sprig

Curry leaves

2 sprig

Salt

to taste

Curd

1 cup

Water

6 cup

Oil

1 cup

Ghee

1/2 cup

Milk

2 tsp

Food color - Orange

a pinch

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

In a pan, heat oil, add Cardamom, Cinnamon, Cloves, Bay leaves, Chillies and Onion. Stir till onion becomes golden brown color in low flame. Add Curry leaves, mint leaves, marinated chicken and fry for 5 minutes. Add tomatoes, Chilly powder, coriander powder and stir for a while. Now add water, coriander leaves and salt (if required, for taste). Let it boil. In the mean time, wash the rice and keep aside. Using electric cooker: Pour the Chicken gravy and spread the rice. Add Ghee after 15 minutes. Dum Biriyani Style: Heat a thick vessel/Cooker, Pour the Chicken gravy and spread the rice. Add Ghee after 15 minutes. Dum Biriyani Style: contd..Heat a thick Iron Dosa pan, and reduce the flame, Now place the above thick vessel on the dosa pan Dum Biriyani Style: contd..Heat another thick Dosa pan and keep it above the thick pan (heat this Dosa pan every 5 minutes) For both methods: Mix the food color with milk. After 25 minutes, sprinkle the orange milk on the top of the cooking biriyani. Finally pour the Ghee on the top and leave the vessel untouched for another15 minutes. Dole out your folks, Yummy Dum biriyani with Onion Raitha, Brinjal Curry and/or Spicy biriyani Chutney

Pepper Chicken Gravy (4 persons)

Chicken

1kg

Pepper powder

2 tsp

Jeera Powder

1 tsp

Cloves

2

Cinnamon

2

Green chillies

3

Coriander leaves

3 sprig

Onion Chopped

1 cup

Tomatoes Chopped

1/2 cup

Ginger Garlic Paste

2 tsp

Mint leaves

2 sprig

Oil

to fry

Salt

to taste

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

Mutton Masala Fry (4 persons)

Mutton (Lamb meat)

500 gm

Garlic (Flake)

8 nos

Onion

100 gm

Bay leaf

1

Black cardamon

2

Chinnamon

2 gm

Cloves

4 nos

Cumin

3 gm

Pepper corns

3 gm

Green chillies

5 nos

Oil

50 ml

Coriander seeds

30 gm

Chilli powder

3 gm

Turmeric powder

2 gm

Salt

to taste

Ginger

10 gm

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

Egg Masala Fry (4 persons)

Egg

8 nos

Onion

50 gm

Chilly powder

2 spoons

Salt

to taste

Curry leaves

a sprig

Ginger-Garlic paste

a spoon

Oil

a spoon

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

Dole out Hot.

Egg Masala Fry (4 persons)

Egg

8 nos

Onion

50 gm

Chilly powder

2 spoons

Salt

to taste

Curry leaves

a sprig

Ginger-Garlic paste

a spoon

Oil

a spoon

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

Egg Kurma (4 persons)

Egg

8

Tomato

2

Onion

2

Ginger

1/2 inch

Garlic cloves

7

Cloves

3

Cinnamon

2

Cardamom

2

Poppy seeds

1/2 tsp

Chilli Powder

3 tsp

Turmeric Powder

2 pinch

Grated coconut

1 cup

Mint leaves

3 sprig

Curry leaves

2 sprig

Green Chilli

2

Oil

4 tsp

Salt

to taste

Chop finely onions and tomatoes. Grind poppy seeds, ginger, garlic and coconut. Keep it aside. Heat oil and season with Cinnamon, Cardamom, Cloves, mint leaves, green chilli and curry leaves. When smells good, add onions , tomatoes and deep-fry for sometime. Then add chilli powder, salt, ground masala and fry until done. Finally add the eggs and cook till gravy thickens. Add some water if needed. Dole out hot.

Tomato Gravy (4 persons)

Chopped Tomato

2 cups

Chopped Onion

1 cup

Chopped Green Chillies

2 tsp

Chopped Garlic Cloves

2 tsp

Mustard Seeds

1 tsp

Urad Split Dal

1 tsp

Curry leaves

2 sprigs

Corriander leaves

4 sprigs

Oil

2 tsp

Salt

to taste

Heat oil in a pan, add mustard, urad dal, garlic, green chillies and onion for 3 min. Add tomatoes, salt, curry leaves and make it boil for 5-10 min. Garnish it with Corriander leaves. Dole out hot.

Brinjal Varuval (4 persons)

Brinjal (big size)

4

Red Chilli Powder

3 tsp

Coriander Powder

1 tsp

Salt

to taste

Oil

for fry

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

Sambar (4 persons)

Thoor dhal

1 cup

Red chilli

5

Coriander

1 tsp

Turmeric

a pinch

Coconut

2x2 inch

Fenugreek

a pinch

Cumin

1 tsp

Tamarind

1/2 lemon size

Drumstick

1

Sambar onion

1 cup

Brinjal

1

Tomato

1

Salt

to taste

Split black gram

1/2 tsp

Oil

3 tsp

Asafetida

a pinch

Curry leaves

2 sprig

Mustard seeds

1/3 tsp

Sambar Onion for tempering

1/2 cup

Coriander leaves

a sprig

Water for gram

2 cup

Water for tamarind

1 cup

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

Sambar (4 persons)

Thoor dhal

1 cup

Red chilli

5

Coriander

1 tsp

Turmeric

a pinch

Coconut

2x2 inch

Fenugreek

a pinch

Cumin

1 tsp

Tamarind

1/2 lemon size

Drumstick

1

Sambar onion

1 cup

Brinjal

1

Tomato

1

Salt

to taste

Split black gram

1/2 tsp

Oil

3 tsp

Asafetida

a pinch

Curry leaves

2 sprig

Mustard seeds

1/3 tsp

Sambar Onion for tempering

1/2 cup

Coriander leaves

a sprig

Water for gram

2 cup

Water for tamarind

1 cup

Roast coriander seeds, fenugreek, cumin, red chillies, Bengal gram and black gram. Grate coconut. Roast and grind to a fine paste with the roasted masala. Clean and wash thoor dhal. Boil till Soft. Add cut and prepared vegetables and spices, simmer. When vegetables are cooked, add tamarind plup. Bring to boil and remove. Temper with mustard seeds, chopped onions, curry leaves and asafoetida. Sprinkle chopped coriander leaves. Rava Dosai (4 persons)

Rava

2 cups

Salt

to taste

Oil

to fry

Chopped Chilly

3 tsp

Chopped Cashews

4 tsp

pepper

2 tsp

Jeera

2 tsp

Corriander leaves

3 sprig

Chopped Ginger

3 tsp

Curry leaves

2 sprig

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

Saemia Uppma (4 persons)

Saemia (Vermicili)

4 cups

Broken Black gram

1/2 tsp

Bengal gram

1/2 tsp

Mustard seeds

1/2 tsp

Sliced Green chillies

4

Sliced Onion

1 cup

Water

5 cups

Oil

3 tsp

Curry leaves

2 sprigs

Coriander leaves

2 sprig

Salt

to taste

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

Rava Uppma (4 persons)

Suji (Rava)

3 cups

Broken Black gram

1/2 tsp

Bengal gram

1/2 tsp

Mustard seeds

1/2 tsp

Sliced Green chillies

4

Sliced Onion

1 cup

Water

7 cups

Oil

3 tsp

Curry leaves

2 sprigs

Coriander leaves

2 sprig

Salt

to taste

Heat oil and add bengal gram, black gram, mustard seeds and curry leaves. When they start to crackle , add chillies, onions and tomatoes. Cook until they are done. After that add salt and water, cover with a lid and let it boil . When the water comes to boil simultaneously add Suji and stir ( so that no lumps will be formed).

Cover the uppma with a lid for 5-10 minutes with minimum heat. Use chopped coriander leaves for seasoning. Dole out hot with Chuttney or Pickle.

Ven Pongal (4 persons)

Raw Rice

2 cups

Moong Dal

1 cup

Salt

to taste

For Seasoning Ghee or Dalda

4 tsp

Cashewnut

15

Black Pepper

1 tsp

Finely Chopped Ginger

1 tsp

Cumin Seed

1 tsp

Curry leaves

2 sprig

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

Veg Briyani (4 persons)

Basmati Rice

500 grams

Chopped Carrots

1 cup

Chopped Beans

1/2 cup

Peas

1 cup

Chopped Cauliflower

1 cup

Cloves

3

Cardamom

3

Cinnamon

3

Sliced Tomato

1/2 cup

Sliced Onion

1 cup

Ginger Garlic Paste

2 tsp

Chilli Powder

1 tsp

Chopped Green chilli

2 tsp

Turmeric powder

a pinch

Chopped Coriander

2 tsp

Ghee

4 tsp

Salt

to taste

Water

6 cups

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

Tomato Rice (4 persons)

Cooked Rice(click here)

3 cups

Chopped Onion

1 cup

Chopped Tomato

1 1/2 cups

Silted Green Chillies

4

Turmeric Powder

2 pinch

Chopped Garlic

1 tsp

Mustard Seeds

1/2 tsp

Curry leaves

2 sprig

Coriander leaves

3 sprig

Oil

2 tsp

Ghee

2 tsp

Salt

to taste

Heat Oil in Pan, add mustard, wait till sputter. Add Onion, Tomatoes, chillies, curry leaves, turmeric powder and salt. Fry for 5-10 minutes, add ghee and cooked rice. Dole out hot with Vadai and/or Chutney, sambar. Puliodara (4 persons)

Tamarind

100 gms

Red Chilli Powder

1 tsp

Turmeric Powder

1/4 tsp

Groundnuts/Cashew toasted

5 tsp

Salt

to taste For seasoning

Red Chilli

4 nos

Mustard

1/4 tsp

Curry Leaves

some

Oil

8 tsp

Soak the tamarind in water, squeeze out thick juice and keep it aside. Heat oil in a pan and season it with mustard and other ingredients and fry till the dal becomes golden brown. Now add tamarind juice slowly. Add red chilli powder, salt and turmeric powder. Boil well for 10 minutes. Add the roasted groundnuts/cashew (ie. groundnuts fried in a pan till light brown). Keep stirring the mix from time to time so that it doesn't get burned. The taste of puliadharai is in boiling well. Once the mix becomes really thick and starts leaving the sides, remove the pan from the fire. Puliadharai is ready to dole out for rice, idly, dosa....

Tomato Chutney (4 persons)

Red chillies

6

Tomato

2

Garlic flake

6

Mustard seeds

1/2 tsp

Curry leaves

2 sprig

Salt

to taste

Oil

3 tsp

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

Onion Chutney (4 persons)

Small Onion

2 cups

Red dry chillies

6

Tamarind

1/2 inch

Mustard seeds

1/2 tsp

Curry leaves

2 sprig

Salt

to taste

Oil

3 tsp

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

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

Onion Tomato Chutney (4 persons)

Onion

2

Green chillies

6

Tomato

2

Fried Gram

4 tsp

Mustard seeds

1/2 tsp

Curry leaves

2 sprig

Salt

to taste

Oil

3 tsp

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

Idly Powder-2 (can store upto 1 month)

Red Chillies

1 cups

Coriander seeds

1/2 cups

Red Gram Dhal

1/2 cup

Urad Dhal

1/2 cup

Salt

to taste

Garlic cloves (if required) 5 nos

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

Rice Podi - 2

Red Chilly

10

Pepper

2 tsp

Red Gram dal

1 cup

Garlic Flake

7

Salt

to taste

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

Potato Masala (4 persons)

Potato

4

Chopped Onion

1 cup

Chopped Chilly

3 tsp

Chopped Garlic flake

1 tsp

Chopped Ginger

1 tsp

Mustard seeds

1/2 tsp

Curry leaves

2 sprig

Chopped tomato

1/3 cup

Chopped Coriander leaves

2 tsp

Salt

to taste

Oil

3 tsp

Pressure cook Potato. Heat oil in pan, Put Mustard seeds, wait till sputter. Add curry leaves, onion, chilly, garlic, ginger and tomato one by one slowly. Fry till golden brown. Add smashed potato and salt. Leave for 10-15 minutes. Add coriander leaves. Dole out hot for Poori. Onion Rava Dosai (4 persons)

Rava

2 cups

Salt

to taste

Oil

to fry

Chopped Chilly

3 tsp

Chopped Cashews

4 tsp

Chopped Onions

2 cups

pepper

2 tsp

Jeera

2 tsp

Corriander leaves

3 sprig

Chopped Ginger

3 tsp

Curry leaves

2 sprig

Soak rava 2 hours. Make rava as a paste through grinding. Fry all other ingredients in a tawa using oil. (except corriander leaves) Now mix the fried ingredients to the paste, with corriander leaves

Make Rava dosa on a hot griddle. Use oil, golden brown both sides. Dole out hot. The thin and crisper the dosa, the better it tastes. Use Sambar, Chuttney, Kurma and/or Dosa chilly powder as side dish for Rava Dosa.

Onion Uttapam (4 persons)

Rice

4 cups

Black gram dal

2 cups

Cummin seeds

2 spoons

Salt

to taste

Oil

to fry

Chopped onion

2 cups

Chopped Chilly

8 tsp

Mustard seeds

1 tsp

Curry leaves

2 sprig

Soak rice and dal separately for 5 hours. Make rice as a paste through grinding. Separately make dal and Cummins as a paste through grinding. After grinding, mix salt, dal paste and rice paste, add some more water if needed and keep overnight to ferment. Fry Onion, chilly, Mustard, curry leaves in oil. Wait till Sputter. Now mix the fried ingredients in the paste. Make Uttapam on a hot griddle. Use oil, golden brown Uttapam on both sides. Dole out hot. The thick and crisper the dosa, the better it tastes. Use Sambar, Chuttney, Kurma and/or Dosa chilly powder as side dish for Uttapam.

Vegetable soup (4 persons)

Chopped Carrot, beans

1/2 cup

Peas

2 tsp

Chopped Onion

4 tsp

Butter

50 gms

Corn Flour

1/2 cup

Salt

to taste

Ginger Garlic Paste

1 tsp

Chopped Spring onion

1 tsp

Chopped Corriander leaves

1 tsp

Sugar

2 tsp

Heat a bowl with 25 gms of butter, fry the vegetables and Ginger garlic paste. In a seperate bowl, min water and Corn flour. Make is as thin batter. Now add the above batter, salt and sugar to the hot bowl and stir continuously for about 4 min. Garnish the Soup with butter, Spring onion and Corriander leaves. Dole out hot.

Vegetable soup (4 persons)

Chopped Carrot, beans

1/2 cup

Peas

2 tsp

Chopped Onion

4 tsp

Butter

50 gms

Salt

to taste

Ginger Garlic Paste

1 tsp

Chopped Spring onion

1 tsp

Pepper Powder

1/2 tsp

Chopped Corriander leaves

1 tsp

Heat a bowl with 25 gms of butter, fry the vegetables and Ginger garlic paste. Now add salt and pepper to the hot bowl and stir continuously for about 4 min. Garnish the Soup with Spring onion and Corriander leaves. Dole out hot.

Tomato Soup (4 persons)

Tomato

2

Onion

1

Garlic

1 piece

White pepper

1 tsp

Coriander leaves

8 leaves

Curry leaves

8 leaves

Fried bread pieces

8 pieces

Corn flour

2 tsp

Butter

2 tsp

Salt

to taste

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

Cali-flo 2002 (4 persons)

Cauliflower

1

Maida flour

2 cups

Ginger garlic paste

2 tsp

Orange Colour powder

2 pinch

Salt

to taste

Soda Powder

2 pinch

Water

1 cup

Oil

to fry For Seasoning

Chopped onion

1 cup

Curry leaves

2 sprig

Pepper Powder

2 tsp

Green Chillies - chopped

2 tsp

Oil

1 tsp

Clean and cut Cauliflower. Mix all the ingredients into batter except cauliflower and oil. Heat Oil in a pan. Soak Cauliflower in batter and put it in the boiling oil. Wait till it becomes Crisp. In a seperate Pan, add oil. Add the seasoning ingredients.

Add the Cauliflower Bajji. Dole out hot for Fried Rice.

Cauliflower Kurma (4 persons)

Cauliflower

1

Cumin seeds

1/4 tsp

Cloves

3

Curry leaves

2 sprigs

Mint leaves

2 sprigs

Salt

to taste

Poppy seeds

1/4 tsp

Grated Coconut

5 tsp

Oil

4 tsp

Turmeric powder

a pinch

Cardamoms

3 nos

Cinnamon sticks

3 nos

Tomatoes

2 nos

Green Chillies

4 nos

Onions

2 nos

Ginger

1/2 inch

Garlic

5 cloves

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