Ingredients:

4 – Appalam
4 tsp – Thick tamarind pulp
1/2 tsp – Mustard seeds/Rai
1/2 tsp – Fenugreek seeds/Methi
2 tsp – Sambhar powder (Pg-119)
1/2tsp – Asafoetida/Hing powder
A few Curry leaves
Salt To Taste
oil

Method:

Tear the Appalam into tiny bits. Heat the oil and pop the mustard. Add the fenugreek and stir for few seconds until brown. Add the pappad pieces and stir until they puff up. Add a cup of water, tamarind pulp, sambhar powder, asafoetida powder, salt and half the curry leaves. Cover and simmer over a medium heat for ten minutes. When the gravy thicknes, take it off the flame. Add the remaining curry leaves and the sesame oil.

Appalam Vatha Kulambu is ready.

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Ingredients:

100 g – Kara Boondhi
2 cups – Curd
1/4 tsp – Mustard Seeds
Salt to Taste
Oil

Method:

Heat oil and pop the mustard. Add the mustard and salt to the curd. Garnish boondhi generously on the curd just before serving.

Boondhi Curd Pachadi is ready.

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Ingredients:

250 gms – Bitter gourd
1/4 tsp – Mustard Seeds
1/2 tsp – Urad Dhal
1/2 cup – Dhal
2 tsp – Thick Tamarind Pulp
1/4 tsp – Turmeric Powder
2 tsp – Chilly Powder
1/2 tsp – Vellam
Curry Leaves
Salt to Taste
Oil

Method:

Cook the dhal of water to a very soft consistency. Slice the bitter gourd into thin circular pieces. Heat the oil and pop the mustard. Add half the curry leaves and chopped vegetable and stir for few minutes. Add chilly powder, turmeric powder and salt and water. Simmer over a medium flame for until the vegetable is soft. Stir in the tamarind pulp and simmer over a medium flame for a few minutes. Add the remaining curry leaves and cooked dhal. Stir for a two minutes. If the gravy is too thick hot serve.

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Ingredients:

250 gms – Bitter Gourds
1/4 tsp – Pepper or Chilly Powder
2 cups – Curd
1/4 tsp – Mustard Seeds
Oil
Salt To Taste

Method:

Chop the bitter gourd into small circular pieces. Heat the pan add some oil add mustard seeds and heat the vegetable and Pepper or Chilly Powder over a medium heat for few minutes until it turns brown and crispy. Heat the pan add some oil pop the mustard. Add the stirred vegetable, salt, popped mustard to the curd and mix well.

Tasty Bitter Gourd Curd Pachadi is ready.

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Ingredients:

200 gms – Pooshinikkai
1 1/2 cups – curd
1/4 tsp – Mustard seeds
1/4 teaspoon – Asafoetida
Curry leaves
Salt to taste
Oil

Paste:

1 1/2 tsp – Rice powder
1/2 cup – Coconut
2 medium – Green chillies

Method:

Vegetable skin and cut into medium cubes. Blend rice powder with coconut and green chillies into a fine paste. Heat of water with salt and cook the vegetable for until soft and done. Heat oil in a pan and mustard seeds. Remove from flame and stir in the curry leaves. Add mustard, cooked vegetable and the paste to the curd and cook over a low flame for few minutes until it comes to boil.

Serve hot along with plain rice.

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Ingredients:

1 – Mashed potato
8 – cooked peas
1 – onion chopped
1 – green chilli chopped
1 tsp – Garam masala
1 tsp – chilli powder
dried grapes – 5og
2 tsp – Lemon juice
2 tsp – coriander
18 – slices of white bread.

Method:

Mix together all the ingredients except for the bread slices and put aside to rest for 5 minutes.
Meanwhile cut all off the bread. Soak each slice in warm water for few minutes. Roll the bread around the filling and put to one side ready for cooking. Heat some oil in a deep frying pan and gently deep fry the rolls until golden brown.

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Ingredients:

Raagi Flour – 2 cup

Onions – 200 gms
Chopped Green Chilli – 2
Split Black Gram – 100 gms
Drumstick Leaves – Hand Full
Salt To Taste
Curry Leaves
Oil

Method:

Soak split black gram for half an hour and grind it as a fine paste. Take ragi flour, black gram paste, chopped onion, chopped green chilli, curry leaves, drumstick leaves and salt to taste in a vessel, sprinkle water and mix it well. Take the pan add oil and make adai in small size as you do for making dosai.

Ragi keerai adai is ready.

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Ingredients:

Egg – 4 no
Chilli Powder – 1 tsp
Onion – 2
Salt To Taste
Oil

Method:

Add the oil in a pan and heat add the chopped onion and fry it till it is golden brown add the chilli powder and fry for few minutes. Now add the egg and salt and mince it. Mince the egg till it is finely chopped and cooked.

Serve hot along with rasam rice, curd rice, sambar rice

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Ingredients:

Raw Mango – 1 cut into small pieces
Jaggery – 100 gms
Mustard Seeds – 1 tsp
Chopped Onions – 1/2 cup
Red Chilli powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Salt To taste
Curry Leaves
Oil

Method:

Heat a pan and add some oil mustard seeds and curry leaves. Then fry the chopped onions and mango pieces. Add Turmeric powder, red chilli powder and salt. Add some water and boil till mango is cooked. Finally add jaggery, mix well and reduce of the heat.

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Ingredients:

Rice Cooked – 1/2 Cup
Cabbage Chopped – 1 Cups
Pottu Kadalai – one half hand
Mustard – 1 tsp
Urad Dal – 1 tsp
Channa Dal – 1 tsp
Coconut – 1/4 Cup
Green Chillies – 3
Ginger Small Piece
Curry Leaves
Salt To Taste
Oil

Method:

Cook Rice With Less Water As You Would Cook For Pulav. Wet Grind Coconut, Pottu Kadalai, Green Chilles, Ginger And Salt. Heat the pan add some oil add Mustard seeds, Channa Dal, Urad Dal, Curry Leaves and Cabbage, and Let It Cook for a few minutes. Add The Ground Masala To The Above And Keep Cooking Until The flavour Comes Out. Mix Everything Together, And Garnish With coriander Leaves.

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