Sakkari pongal/Sweet pongal

• Raw rice – 1 cup
• Moong dal – ½ cup
• Jaggery – ½ -1 cup
• Dry grapes – few
• Cashew nuts – few
• Cardamom – 3 pods
• Sugar – 3 tsp
• Ghee – 3 tsp
• Milk – 1 cup

1. Soak the rice and dal for 10 min.
2. In the pressure cooker add rice and the dal with milk, 4 cup water and ¼ tsp salt. After 4 whistle and keep in sim for 5 min and switch off the stove.
3. In a mixer add the sugar and cardamom and powder it nicely.
4. When the steam is released add the jaggery according to your taste and the sugar powder also. Mix it well.
5. In another kadai add ghee, when it become hot add dry grapes fry it till it puffs up and remove it and then add the cashew nuts, when it starts to become light brown add this to the rice.
6. Now it is ready to have it with vada.

 

NOTE:

1. If you want you can reduce the quaintly of dal.
2. If you want  add eating camphor a pinch.

Idly

• Idly batter – As required
• Oil – to grease
• Idly vessel or cooker

1. Take the idly batter.
2. Grease the idly vessel nicely.
3. Now pour batter 3/4^th full.
4. Steam cook idles on medium for 10 min.
5. Use the back of spoon to remove the idlies.
6. Ready to serve with Green chutney (or) Mint Coriander chutney, Peanut chutney, Coconut Chutney, sambar etc

Drumstick Sambar

• Toor dal – 1 cup
• Drumstick – 1 cup(cut into 2cm long)
• Shallot or small onion – 10 -12 no.(full)
• Onion – 1sliced
• Tomato – 3 chopped
• Tamarind – small lemon size
• Sambar powder – 2 tsp
• Turmeric powder – ¼ tsp
• Asafetida – ¼ tsp
• Mustard seeds – 1tsp
• Urad dal – 1tsp
• Fenugreek seed – ¼ tsp
• Coriander leaves – as required (chopped)
• Curry leaves – 1 string
• Salt – to taste
• Oil – 2 tbsp

1. In the pressure cooker add the toor dal, turmeric powder, sliced onion, tomatoes, asafetida a pinch and 2 cups water.
2. Mean while soak the tamarind in the water.
3. In a kadai add the oil, when become hot add mustard, urad dal, cumin and fenugreek seeds.
4. When it starts to crackle add curry leaves, shallot and the drumstick.
5. When onion become pink add the sambar powder and salt.
6. After 1 or 2 min add the tomato let it mash nicely.
7. In mean time the drumstick will also cook nicely if not add some water.
8. Now add the tamarind water, let it boil for a min. Now add the boiled toor dal, if you want you can mash it lightly.
9. Let it boil for some time and check the seasoning
10. Now off the stove and put the coriander leaves over it. Ready to serve.

Tips:

1. I used shallot here you can also use the regular onion, but the shallot gives more taste.
2. You can use any vegetable and in any combination but all together 1 cup, but if you are using ladies finger fry it in little oil.
3. Sambar powder you can make at home. I used Shakti sambar powder

Peanut Chutney

• Peanut – ½ cup
• Tamarind – small goose berry size
• Garlic pod – 2
• Red chilly – 2
• Asafetida – a pinch
• Salt – to taste
• Oil – 1 or 2tsp
• Mustard – 1tsp
• Urad dal – 1 tsp
• Cumin seeds – ½ tsp
• Curry leaves – as required

1. In a kadai heat 1 tsp oil, add the peanuts, red chilly, garlic and tamarind. Fry it well.
2. After it became cool, grind it with asafetida, salt and little water. Transfer to a vessel.
3. In a kadai heat the remaining oil for tempering with mustard, urad dal, cumin seeds and curry leaves.
4. Now pour over the chutney and serve it with idly, dosas, chapatti etc

Dry fish curry or Nethili fish curry

Nethili fish

This a dry recipe made of dry fish. Actually I thought of making some thing else and resulted in this, new invention. You can have this as a side dish for any thing even for bread, dosa, sambar, rasam, chappati, phulka etc.

• Dry fish – 12 -13 pieces (Nethili fish)
• Onion – 4 (finely chopped)
• Tomato – 2 (finely chopped)
• Coconut – 5-6 small pieces
• Tamarind – ¼ lemon size
• Chilly powder – ½ tsp
• Cumin seed – ½ tsp
• Turmeric powder – ¼ tsp
• Ginger-Garlic paste – 2 tsp
• Oil – 3-4 tsp (recommended coconut oil) 
• Salt – to taste

1. Soak the fish in water for 10-15 min.
2. Wash the dry fish nicely with generous amount of water.
3. In the mixer grind the coconut with tamarind to a nice paste, keep it aside.
4. Now in a wok add oil, let it heat.
5. Add cumin seeds, when it starts to crackle add the fish, fry it nicely.
6. Add onion. When it becomes light brown add ginger-garlic paste.
7. Now add the chopped tomatoes and all the masalas, let it cook.
8. When the tomatoes mash well add the ground paste, now taste the seasonings and adjust according to your taste.
9. When oil oz out, the curry is ready to serve hot with rice as a side dish. 

Green chutney or Mint Coriander chutney

The main ingredient for this chutney is mint and coriander. This is spicy chutney used as a side dish for dosa, idly, pakoras, samosas etc.

• Coriander leaves – 1cup
• Mint leaves – 1 cup
• Tamarind – small piece (without seed)
• Green chilly – 2 or 3 up to your taste
• Salt – to taste

1.      In a mixer grind every thing to a fine paste.

2.      Taste the salt and keep in the fridge.

Badhusha

• Maida - 300gm
• Sugar - ½ kg
• Cardamom powder - ½tsp
  
• Vanaspathi - 100gm
• Bakking soda - a pinch
• Curd - 1 Tbsp
• Oil - deep fry

1. First we will make sugar syrup by adding sugar and water in 2:1 ratio and also add cardamom powder, it should be sticky.
2. Now in a big bowl add maida, vanaspahti, bakking soda and curd, mix all together with hand.
3. Now add water as little as possible and make a dough.
4. In a wok add oil to heat. Take a small portion of dough and make a ball and give a dispersion in the center.
5. Now deep fry it batch by batch till light brown and soak in the sugar syrup for 45- 1 hr and take it out.

Note:

1. To conform that your dough is ready, take a portion and role it, it should role with out crack.
2. Don't keep the dough for long time, other wise it will ferment.
3. Don't make the ball and keep, do it at the time of  frying.
4. You can also decorate it with colored desicated coconut by mixing the coconut with different food colors.

Curd Rice

• Rice - 1cup
• Water - 3 cup
• Milk - 2 cup
• Curd - 1/2 cup
• Green chilly - 2 (Chopped)
• Ginger - 1 small piece (Chopped nicely)
• Dry chilly - 2
• Oil - 1 tsp
• Butter - 2 tsp
• Mustard seed - 1/2 tsp
• Salt - To taste
• Coriander leaves - As required
• Curry leaves - As required

1. In the cooker put water, rice and salt. Let 3 whistle come and simmer the flame for another 5 min.
2. In the above cooked rice add milk, butter, curd, green chilly and ginger.
3. Heat the oil in the wok and add mustard seeds, let it spluter then add dry chilly,curry leaves and coriander leaves.
4. Now add this above mixture to the rice mixture.
5. It is ready to serve now.

NOTE: If you want to make it rich you can add cashewnuts, rasins in 3rd step.

Drumstick, brinjal & cauliflower chops

• Onion - 200gms (chopped)
  
• Tomato - 200gms (chopped)
• Brinjal -  200gms (cubes)
  
• Drumstick - 2 no.(chopped)
• Cauliflower - 1 cup (break into florets)
• Ginger - garlic paste - 1 tsp
• Coconut - ¼ cup
• Green chilly - 2 no.
• Coriander powder - 3 tsp
• Chilly powder - 2 tsp
• Termaric powder - ¼ tsp
• Tamarind paste - 4 tsp
• Fennel seeds - 1 tsp
• Pepper powder - ½ tsp
• Salt - to taste
• Oil - 4 tbsp

1. Grind cocnut, green chilly and fennel seed ½ tsp.
2. In an wok put oil, when it become hot add fennel seed.
3. Now add onion,when it become transparent add ginger-garlic paste.
4. when the raw smell goes add tomato and little salt so that it cook fast.
5. When tomato is cooked add all the chopped vegetables.
6. Fry it for some time and then add chilly powder, coriander powder and termaric powder.
7. Add some water so that the vegetables cook.
8. When the vegetable cooked add the coconut paste and the tamarind paste.
9. When oil comes in the side add the pepper.
10. It is ready when it become thick.

Coconut Paste

This coconut paste is used for gravy to make it thick. This paste can also be used for Kurma's  like egg, mutton, chicken and also for vegetarian.

• Onion - 1 large (sliced)


• Coconut - 1 small (shredded coarsely)


• Coriander (dhania) seeds - 2 tsp


• Cumin seeds- 1 tsp


• Garlic - 4 pods (seperated & peeled)


• Chillies - 15 no. (green or red)


• Cloves - 2 no.


• Cinnamon stick - 1"


• Peppercorns - 5 no.


• Sesame seeds - ½ tbsp


• Poppy seed or Khuskhus - ½ tbsp


• Cashews - 5 to 6 No.


• Oil - 1 tbsp

1. Roast all the dry ingredients over dry griddle. When crisp, grind till coarsely crushed.


2. Heat oil, fry onions till light pink and tender.


3. Now add all other ingredients, including crushed dry masalas. Stir fry for 2 minutes.


4. Let it cool then grind with as little water as possible, to make a thick paste.


5. Refrigerate, and use as required.Cool and grind with as little water as possible, to make a thick paste.


6. Refrigerate, and use as required.

Simple Rasam

It is a South Indian cuisine which most of the people like to have. There are different types of rasam are there but this is the basic and simple method.

• Tomato - 2 No.(cut into 4 pieces)
• Tamarind - 1 small lemon size(soaked in water)
• Pepper - 2 tsp
• Garlic pods - 4-5 No.
• Cumin seeds - 2 tsp
• Curry leaves - as required
• Sesame oil - 2 tsp
• Salt - as required
• Coriander leaves - as required(chopped)
• Termaric powder - ½ tsp
• Asafoetida powder - a pinch

1. In a mixer jar put cumin seed, pepper and garlic, grind it corsley, keep aside.
2. Squeeze the tamarind and take the pulp and keep a side.
   
3. In a kadi put oil and let it heat.
4. Now put some cumin seed and put this pepper mixer in it and fry it nicely.
5. Add the curry leaves, tomatoes and salt and fry nicely.
6. Add termaric powder and asafoetida powder.
   
7. Put the tamarind pulp and the coriander leaves.
8. When the resam starts to boil switch of the stove, it should not boil if it then the bitterness will come.
   

Payasam or kheer(rice)

• Rice - ½ cup
• Water - 10 cups or more
• Jaggery - 1 cup or as required
• Cardamom powder - ½ tsp
• Sugar - 4 tsp
• Salt - a pinch
• Coconut - 1 ½ cup
• Ghee - 2 tsp
• Cashew nut - to garnish

1. Soak rice for half an hour.
2. Now grind it with coconut nicely.
3. In a kadai add the ghee and roast the cashewnut and keep aside.
4. In another kadai put the jaggery and little water so that it dissolves. Now filter it to remove the dirt and keep a side.
5. In another kadai put this rice paste, salt, sugar and jaggery, mix it well.
6. Continua sly stir it so that it won't stick down, till it thickens.
7. Now add the cashewnut and serve it hot or cold.

Bebinca
(rich, layered pudding)1 kg castor sugar
3 cups coconut milk (extract of 2 coconuts)
20 egg yolks
100 gm flour
1/2 tsp grated nutmeg
2 tsp cardamom essence
1 cup clarified butter (ghee)

Mix the castor sugar with the coconut milk till dissolved. Beat egg yolks till creamy, and add to the coconut milk and mix the flour in it thoroughly, without any lumps. Add this to the mixture of coconut milk, sugar and eggs, along with the nutmeg and cardamom. Take a deep pan, about 6 inch in diameter and put a tablespoon of clarified butter in it. Put it under a grill ( medium heat ). Take it out of the grill and pour enough butter into the pan to cover the bottom about 1/2 inch in thickness. Put under the grill for about 2 minutes and let it cook till it is deep brown in colour. Remove from grill, put a dessert spoonful of clarified butter over the cooked layer, following it with enough batter to cover the first layer, about 1/4 inch thick.
Repeat this process till all the batter and clarified butter has been used up in the same way. The batter must always be in the same proportion. The last layer has to be the clarified butter. When cool, turn out onto a dish, keeping the first layer face down. Decorate the last layer with a few slivers of toasted almonds if desired. To serve, cut into thin slices

Pepper Mutton Gravy

• Mutton - 500 gms


• Onion - ½ cup (Chopped)


• Tomato - ½ Cup (Chopped)


• Ginger-Garlic paste - 2 tbsp


• Curd - ½ cup


• Coriander powder - 2 tbsp


• Chili powder - 2 tbsp


• Termaric powder - ½ tsp


• Salt - to taste


• Green chilly - 3 No.


• Curry leaves - as required


• Fennel seed- 1tsp


• Pepper powder - 4 tbsp


• Cumin powder - ½ tsp


• Oil - 1 tbsp

1. In a cooker put the mutton, onion, tomato, ginger-garlic paste, curd, coriander powder, chili powder, termaric powder, curry leaves, green chilly, salt and water till the mutton dips.


2. Leave till 3 whistles come and then simmer it for 5 min.


3. Now when the cooker is settle down, in a wok put some oil, when oil is hot add fennel seeds, curry leaves, cumin powder,  pepper powder and the mutton.


4. Cook all together till the thickness you want.


5. Now it is ready to serve.

Note: If you want it dry then simmer it and leave it till all the liquid dries up.

Dosa

 
It is a basic dosa batter.

• Idly rice – 4cup


• Urad dal – 1cup


• Fenugreek – ½ tsp


• Oil - as required

1. Soak rice and the urad dal with fenugreek for 4 hours.


2. Firstly grind urad dal and then rice in the grinder or mixer as a fine past.


3. Mix both together, beat till very light and fluffy, after adding salt.


4. Keep the batter thin, so that it will be easy to spread on the dosa pan or griddle.


5. Heat the pan or griddle and apply oil on it.


6. Now pour 1 big spoon full of batter at the center of the pan and spread it in the circular motionto make a thin dosa.


7. Now cook it on both the side till slight brown in colour.


8. Now ready to serve hot with chutney and Sambar.

Low fats: Wheat Dosai (or) Ragi Dosai

• Wheat flour or Ragi flour – 250gm
• Mustard – ½ tsp
• Ginger – 1 small piece(chopped)
• Onion – 1 big(chopped)
• Chilies – 2-3(chopped)
• Oil – for seasoning
• Curd – 1 tsp

1. Add water and salt to the wheat flour and mix well to make a pouring consistency batter.
2. Heat oil and sauté the chopped ingredients till the onion turn to golden brown.
3. Add this fried to the batter.
4. Add the curd to the batter and keep it for fermenting for 4 to 5 hours.
5. Now in non-stick dosa pan make dosa without oil and serve hot.

Low fats: Amaranth curry (Thandu kerai)

• Amaranth – 3 bunches (Chopped)


• Salt – 1 tsp


• Oil – 1 tsp


• Mustard – 1 tsp


• Black gram dal – ½ tsp


• Green chilies – 3

1. Heat the oil.


2. Add mustard seeds, black gram and split red chilies and fry.


3. When the dal turns light brown add chopped amaranth leaves, water and salt. Cook till soft.

Low fats: Greens Masial

• Greens -  2 small bunches (any green leaves except palak or spinach)


• Asafetida – 1 pinch


• Urad dal – ½ tsp


• Curry leaves – as required


• Cumin seed – ½ tsp


• Dry red chilly – 2(finely chopped)


• Salt – to taste


• Oil – 1 tsp

1. Boil and mash the greens.


2. In a pan add oil, put cumin seed, red chilly, urad dal and curry leaves till it turn into brown.


3. Switch off the stove and add asafetida and salt.


4. Pour this over the mashed greens and again mash all to gather once again.


5. Now it is ready to serve with rice.

Mutton Chukka or Mutton dry

• Mutton - 1/2 kg


• Ginger - garlic paste - 2 tsp


• Salt - to taste


• Fennel seed or sonf - 1/2 tsp


• Termaric - 1/2 tsp


• Red chilly powder - 2 to 3 tsp


• Garlic powder - 1tsp


• Coriander powder - 3 tsp


• Oil - 2 tbsp

1. In a pressure cooker put mutton, ginger-garlic, salt and termaric powder. Give 4 to 5 whistle and keep in sim for 5 minutes.


2. In a wok put oil, when it is hot put fennel seed and the boiled mutton  and put all other ingredients.


3. Cook it till dry.


4. Now it is ready.

Coconut Rice

Coconut rice is famous in the southern region of India. It is good for travel and lunch box.

• Rice - 2 cups


• Coconut – ½ cup(grated)


• Mustard – ¼ tsp


• Cumin seed – ½ tsp


• Channa dal - 1 tsp


• Urad dal – ½ tsp


• Green Chilies – 2 no(Small pieces)
  


• Hing - a pinch


• Onion - 1 (finely chopped)optional
  


• Curry leaves – as required


• Peanuts – 2 tsp


• Cashewnuts – 1 tsp(broken)


• Coconut oil -3 tsp


• Ghee – 1 tsp


• Salt – to taste

1. Boil the rice with half salt. When it is ready, transfer the rice in to big vessel so that it starts to cool down and won't stick with one another. Now keep it aside.
   


2. In a wok put oil,when it is hot add mustard seed.


3. When it pop up, add cumin seed, channa dal, urad dal, curry leaves, pea nut and cashew nut.


4. When all become golden brown add onion and green chilly.


5. When onion started to be golden brown, put hing, salt and the grated coconut.


6. Fry all the ingredients nicely. When nice roasted smell of coconut starts to come, add ghee and rice. Mix all together.


7. Now the rice is ready to serve.

NOTE :- If you are preparing this for travel then don't add onion to this.

Appam Batter

It is a basic batter for appam. This dish origin from Kerala, but in Tamil nadu they call as Aappam.In SriLanka also this dish is famous and they call it as Appa.

• Raw rice – 1 – ½ cups
• Parboiled rice – 1 – ½ cups
• Urad dal – 2 – 3tbsp
• Coconut – 1cup(grated)
• Coconut milk – 1cup
• Soda bicarbonate  or cooking soda– ½ tsp (optional)
• Salt – 1tsp
  

1. Soak both rice and urad dal for 4 hours in water.
2. With grated coconut grind to a fine thick paste, keep overnight to ferment.
3. Morning add coconut milk, soda bicarbonate, and salt. Beat well.
4. The batter for Appam is ready
5. Apply a little oil on a non-stick or heavy griddle.
6. Pour a ladle ful of batter on hot griddle.
7. Do not spread with spoon. Hold handle and rotate and tilt griddle quickly such that its full base is covered with batter.
8. A thin dosa like pancake will be the result.