Onion Chutney

INGREDIENTS

Small Onion (Shallot)  1 cup
Dry red Chillies 3 nos
Tamarind
Mustard
Urad dhal
Curry leaves
Oil


METHOD

In a pan add oil and dry red chillied.

Add peeled and chopped shallots to the pan.

Saute until it turn golden brown color(this gives nice color to the chutney) .

Now grind the onion along with little water, salt and a little amount of tamarind.

Now add mustar urad dhal tempering to the Chutney. 

Scrambled Eggs

INGREDIENTS

Eggs 3 large
Butter 1Tspoon
Salt
Pepper

METHOD

 

Heat the non stick pan and add butter to it.

Allow it to melt and then break the egg.

Carefully scramble the egg continously with out sticking to the pan immediately after dropping the egg inside.

Add salt and freshly groud pepper as per taste.
(This version can be used along with salads)

Eeral Gravy

INGREDIENTS

Liver 150 gms

Onion 1 big

Chilli powder 1Tspoon

Garam masala 1tspoon

Coconut milk 2Tspoon

Ginger garlic paste

Salt

Curry leaves

METHOD

Heat the oil in a pan and add freshly groud ginger garlic paste.

When the ginger garlic paste separates from the oil add the finely chopped onions and curry leaves.

Saute the onions until it get transparent.

Now add the chopped liver pieces and a pinch of turmeric powder along with required amount of salt.

When the colour of the liver changes add chilli powder and coconut milk.

Add a cup of water and simmer for few mins.

When the gravy gets thicken add garam masala and stir for few minutes and remove the pan.

Eeral gravy goes well with dosa and chappathi.

Mullangi Poriyal

INGREDIENTS

Radish
Onion 1/2 Big (finely chopped)
Curry leaves
Chilli powder 1 tspoon
Corriander pdr 1Tspoon
Garam masala 1/2 tspoon
Bengal gram 2 Tspoon
Mustard seeds
Urad dhal
Grated coconut
Salt
Oil

METHOD

Soak bengal gram in water for atleast 15 mins.

Heat oil in the pan add mustard seeds. When it splitters add urad dhal curry leaves.

Add finely chopped onion and saute until it gets transparent.

Now add the soaked bengal gram and again saute for few minutes.

Then add the chopped radish to the pan and required amount of salt.

Add chilli powder, corriander powder to the radish and fry until the radish get cooked.

Sprinkle little amount of water inbetween so that it helps radish to cook quickly.

Add garam masala and saute for few more minutes.

Finally add freshly grated coconut to it and remove the pan from heat.

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Egg Curry/Muttai Kulambu

INGREDIENTS

Onion  3/4 Big(finely chopped)
Tomato 1 Big(finely chopped)
Ginger Garlic Paste
Curry leaves
Egg 4
Chilli powder 1 Tspoon
Corriander Pdr 1 Tspoon
Jeera Pdr 1/2 Tspoon
Garam Masala  1/4 Tspoon
Coconut milk
Salt
Corriander leaves

METHOD

Heat the oil in the pan and add finely chopped onion,curry leaves,green chillies and saute for few mins until the onion turns transparent.

Then add freshly ground ginger garlic paste to it and saute.

Now add finely chopped tomato to the pan.

Add chilli powder, corriander powder, jeera powder, a pinch of turmeric and required amount of salt.

When the oil separates from the masala add coconut milk.

Add some water to the masala, when it start boiling drop out the egg into the gravy.

Allow it to boil until the egg gets cooked.

Finally add garam masala to the gravy and keep in flame for few minutes.

Garnish the curry with corriander leaves.

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Samosa

INGREDIENTS

For Flour

All purpose flour(Maida)  1 cup
Rawa  2 Tspoon
Salt (as required)

For Stuffing

Fennel seeds
Curry leaves
Potato 2 medium size
Green peas 1/4 cup
Green chillies 2(finely chopped)
Corriander pdr 1Tspoon
Garam masala  1Tspoon
Chilli powder(as per taste)
Corriander

Oil

METHOD

Make smooth dough with maida and rawa. keep it aside for 15 mins.

Step 1

Boil the potatoes and mash it.

Meanwhile in a pan add some oil and add fennel seeds chopped curry leaves.

Saute green peas until it get cooked.

Now add boiled potatoes and coriander powder, Garam masala, chopped corriander and salt as per required.

Saute the mixture for few minutes.

Step 2

Make the dough into small balls.

Knead a ball of dough, divide into four portions and keep them under a cloth to avoid drying.

Take one portion and roll it into a circular shape and cut it into halves.

Take one half and fold it into cone shape. Apply water the edge so the overlapping of the cone can be stick together.

Now fill the cone with the potato filling and seal the cone by applying the edges with water.

Meanwhile heat oil in a pan and and deep fry the samosas until it get golden color and crispy outside.

Thengai Chutney

INGREDIENTS

½ Coconut (cut into 1" cubes)
2 Green Chillies
1 Garlic clove
Salt to taste

To Temper:

A few sprigs of Curry Leaves
2 tablespoons Mustard Seeds
Oil for frying 

METHOD

1. Grind 

2. Temper with mustard & curry leaves. 

Malli Chutney

INGREDIENTS

2 bunches fresh Coriander Leaves
4 Green Chillies
8 teaspoons fresh grated Coconut
Salt to taste
2 teaspoons Sugar
3 teaspoons Lemon juice 

METHOD

1. Trim most of the stalks off the coriander & place the leaves in the Jar first. 

2. Grind 

3. Use either as an accompaniment or as required in other recipes.

Lemon Rice

INGREDIENTS

Lemon 2 (medium size)
Turmeric pdr
Jeera pdr  1/4 tspoon
Mustard seeds

Curry leaves
Bengal gram/peanuts
Dry red chilli 3
Salt
Steamed rice.
Oil

METHOD

Cook one cup of rice and keep aside. 

In a kadai add oil then add mustard seeds. Once it get splitter add dry red chillies, bengal gram and saute in the low flame.

Meanwhile take lemon extract in a bowl,  add a pinch of turmeric powder, jeera powder and required amount of salt to the lemon extract. 

No add the lemon extract to the tawa.,wait until it get boils.

Atlast add the steamed rice to the lemon extract in the tawa and mix well. 

Garnish it with coriander. 

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Vathal Kulambu

INGREDIENTS

Tamarind (lemon size)
Onion (small) 6 nos.
Sundaikai Vathal
Mustard Seeds
Urad dhal
Curry Leaves
Sesame Oil
Salt
Chilli Powder 1tspoon
Corriander Powder 1tspoon
Jeera Powder 1/2 tspoon

METHOD

Soak the tamarind ball in water for few mins.

Add 3 tspoon of sesame oil in a tawa.

Once it get hot add mustard seeds.

As it splitters add urad dhal curry leaves and Sundaikai vathal. Roast the sundaikai vathal in the oil.

After it get nicely roasted add the finely chopped onions.

Once the onion turn into golden brown color add the tamarind water.

Now add the above mentioned masalas to the taws.

Allow it to boil for few mins.

To thicken the vathal kulambu add a little bit of rice flour(say 1 tspoon).

This goes well with rice and appalam.

Paruppu Vadai

INGREDIENTS

Bengal gram 1 cup
Big Onion 1/2 (finely chopped)
Green chillies 3 (finely chopped)
Fennel seeds 1/2 tspoon
Curry leaves
Corriander
Salt
Oil

METHOD

• Soak the bengal gram in water for atleast 2 hours.
• Keep small amount of soaked gram aside and grind the remaining channal dhal coarsely.
• Need not add any extra water for grinding the soaked gram.
• Add the finely chopped onions, green chillies, fennel seeds, corriander, curry leaves and salt to taste.
• Make the mixture into a dough.
• Heat the oil in the tawa.
• Now make small balls from the bengal gram mixture and flatten it.
• Roast it in the oil in low flame until it becomes golden color.
• Serve hot with coconut chutney.

Dhal / Paruppu

INGREDIENTS

Toor dhal (or moong dhal)
Garlic (fresh) 1
Asafoetida
Sesame oil 1tspoon
Mustard seeds
Urad dhal
Dry red Chilli
Cumin seeds
Curry leaves
Salt
Oil


METHOD

Pressure cook the toor dhal along with crushed garlic, a pinch of asafoetida and add a spoon of sesame oil. ( it will take at least 4 - 5 whistle in the low flame )

Pre heat a pan and add oil. Now add mustard seeds. Once it get splitter add urad dhal, dry red Chilli, cumin seeds and curry leaves.

Now add the cooked dhal to the pan. Allow it to boil for 2 mins.

Serve dhal with rice along with a spoon of ghee.