Tamilar Samayal

Ingredients:
2 Mango
4 Cup Boiled Rice
1 tsp Mustard seed
4 tsp Urdu Dal
3 tsp Channa Dal
1 Big Onion
Curry Leaves
Coriander leaves
6 Green Chilly
2 Red Chilly
1/4 tsp Turmeric powder
Salt to taste

Method:
Heat the pan and pour some oil add mustard seed, urdu dal, channa dal, onion,  green chilly, red chilly, curry leaves, coriander leaves and fry them till the onion, turmeric powder becomes golden brown colour. Add mango and fry for few minutes and add salt to taste and add boiled rice. The Mango Rice is ready.

Ingredients:

250 gms Mutton (Boil Mutton with little salt, turmeric, chilly powder, ginger garlic paste)
400 gms Basumathi Rice (off boil add salt)
200 gms Big Onion
150 gms Tomato cut into small pieces
100 gms Curd
100 gms Oil
20 gms Vanaspathi
20 gms Ghee
2 tsp Ginger, Garlic Paste
4 Clove
4 Small Cinnamon stick
4 Green Chilly
4 Elachi
2 tsp  Red Chilly Powder
Salt to taste
Mint Leaves
Coriander leaves

Method:

Heat the pan and pour some oil, vanaspathi, ghee and add 2 clove, 2 small cinnamon stick, elachi , onion and green chilly. Fry them till the onion becomes golden brown and add tomato mixture and continue to fry till it becomes soft. Add ginger garlic paste, red chilly powder, salt to taste, curd, boiled mutton, coriander leaves, mint leaves and boiled basumathi rice. Add little ghee and allow the briyani for 10 minutes in low flame (sim). Finally garnish the briyani with coriander leaves.

Ingredients:

4 Egg (Boiled)
1 Big Onion cut into small pieces
1 Tomato cut into small pieces
1/4 inch Ginger
4 Garlic Pieces
4 Clove
4 Small Cinnamon stick
1/4 tsp Soombu
1 1/2 tsp  Red Chilly Powder
2 tsp Coriander Powder
1/2 Cup Coconut
1 tsp Kus Kus (try fan fry)
2 Green Chilly
Salt to taste
Curry Leaves
Coriander leaves

Method:

Grind coconut, 2 clove, 2 small cinnamon stick, little soombu, kus kus (dry fan fry), ginger, garlic pieces and collect this mixture in a bowl. Heat the pan and pour some oil and add 2 clove, 2 small cinnamon stick, little soombu, add onion, green chilly, curry leaves and Coriander leaves. Fry them till the onion becomes golden brown and add tomato mixture and continue to fry till it becomes soft. Add salt to taste and mix the coconut mixture which is already ground to these. Mix 1/2 cup of water and boil till the mixture becomes thick and add boiled egg and allow the mixture for 2 minutes in low flame. Finally garnish the egg kulumbu with coriander leaves.The egg kulumbu is ready.

Served for Plain Rice, Chappathi

Ingredients:

250gms Small Brinjal (cut into four Vertically)
1/2 tsp Mustard seed
1/4 tsp Urdu Dal
1 Big Onion
Curry Leaves
Coriander leaves
1 cup Coconut
2tsp Fried Dal (Pottu Kadalai)
2 Clove
2 Small Cinnamon stick
Little Soombu
Little Kus Kus
6 Red Chilly
1 1/2 tsp Coriander Seeds
1/4 tsp Turmeric powder
Salt to taste

Method:
Grind coconut, red chilly, fried dal (Pottu Kadalai), clove, small cinnamon stick, little soombu, little kus kus, coriander seeds and collect this mixture in a bowl. Heat the pan and pour some oil and add mustard seed, urdu dal, onion, a green chilly, curry leaves and fry them till the onion becomes golden brown. Now add small brinjal, turmeric powder, salt and mix the coconut mixture already ground to these. Mix 1/2 cup of water and boil till the bringal is fried and becomes brown in colour.  The Stuffed Brinjal is ready.

This could be served for Plain Rice and Curd Rice

Ingredients:

100 gms Small Onions
3 Tomatoes
3 tsp Channa Dal
3 tsp Urdu Dal
1/4 tsp Coriander Seeds
1/2 Cup Coconut
4 Green Chilly
3 Red Chilly
Curry Leaves
Coriander leaves
Salt to taste

Method:

Heat the pan and pour some oil add urdu dal, channa dal and coriander seeds and fry till it reaches brown colour. Add onion, green chilly,red chilly, curry leaves, Coriander leaves and fry them till the onion becomes golden brown and add tomatoes, coconut, Salt and fry for few more minutes and now take this mixture and grind. The Tomato Chutney is ready.

This could be served for Idly, Dosa and Chappathi

Ingredients :

1 Cauliflower (cut into small pieces)
1 tsp Corn Flour
1 Egg
I/2 tsp Lemon Juice
5 tsp Chilli Chicken Powder
3 tsp Maida Powder
Aginomotta
Kasire Powder

Method :

Cut cauliflower into pieces. Mix flour, chilli chicken powder, Aginomotta, Corn Flour, Kasire Powder, Lemon juice and beaten Egg. Prepare batter of thick consistency and soak the mixture for one to two hours. Heat the oil in a pan and fry the cauliflower batter pieces till golden brown over a medium flame. Now crispy Chilli Gobi ready for serve.

Ingredients:

1 cup Vegetables (Beans, Carrot, Potato, Cauli Flower, Green Beas) Cut into small pieces
1 Big Onion
1 Tomato ones cut into Big pieces
1 tsp Garlic Ginger Paste
1/2 tsp Jeera
Curry Leaves
Coriander leaves
Mint Leaves
4 tsp Coconut
2 Pieces of Pay Leave
2tsp Fried Dal (Pottu Kadalai)
4 or 5 nos. cashew nuts
2 Green chillies
2 Clove
2 Small Cinnamon stick
2 Elachi
1/4 tsp Red Chilly Powder
1/4 tsp Coriander Powder
Peppar Powder
Jeera Powder
Sombu Powder
1/4 tsp Turmeric powder

Method:

Grind coconut, a green chilly, Fried Dal (Pottu Kadalai), a pay leave, cashew nuts and collect this mixture in a bowl.
Heat the pan and pour some oil or Vanaspathi, add clove, small cinnamon stick, elachi, a pay leave, jeera, Onion, a green chilly, curry leaves, coriander leaves mint leaves and fry them till the onion becomes golden brown and add garlic ginger paste. Add the boiled vegetables, chopped tomatoes, red Chilly powder, coriander powder, little peppar powder, little jeera powder, little sombu powder and turmeric powder to the mixture and continue to fry till tomatoes becomes soft. Mix the coconut mixture already ground to these, mix 1/2 cup of water and boil till the mixture becomes thick.  The Vegetables Kuruma is ready. This could be served for Chappathi and Poori.

Ingredients:

1/3  Cup Urad Dal
1 Cup Horse
1 Cup Channa Dal
1/2 Cup Dal
4 Cup Red Chilly
Asafetida power
Salt to the taste

Method:

Fry Urad dal, Channa Dal, Horse and Dal separately without oil, fry till the dhals change to brown in colour, also fry the red chillies finally. Mix all and grind together. Add Asafetida power and Salt to the mixture. Now the Idly, Dosa Powder is ready. This powder can be stored in a dry container and it really tastes good with Idlis and Dosas, mix this powder with little Gingili oil.

200gms Rice(100 gms Raw and 100gms Boiled)
50gms Dal
50gms Urdu Dal
50gms Channa Dal
50gms Moong Dal
Curry Leaves
Coriander Leaves
2 Garlic
2tsp Coconut
6 Red Chillies
1/2tsp Sombu
Asafetida power
100gms small onion cut into small pieces
1tsp Jeera
Add Salt to Taste

Method:

Soak ingredients Chana Daal, Urad Daal, Moong Daal and Toor Daal in water for 3 hours. Grind all the ingredients (include the soaked Daals) into a rough paste and add Jeera and Asafetida power. Add Onions(Cut), Curry Leaves and Coriander Leaves to the batter. Allow it to ferment for 2 hours. Now you can prepare as like Dosai. Adai goes well with Coconut Chutny and Avial.

Ingredients:

1 Cup Jeera
1 Cup Coriander seeds
1/2 Cup Pepar
1/2 Cup Dal
2 Cup Red Chilly
Small Curry Leaves
1 tsp Fenugreek
Asafetida power

Method:

Heat the pan fry all the ingredients seperately with out oil. Fry Fenugreek until it turns dark. Fry Jeera, Coriander seeds, Pepper, Dal, Red Chilly and Curry Leaves. Grind these mixture and add Asafetida power to it and now Rasam Powder is ready.