Recipes: RECIPES

South Indian Recipes

Adai
Ingredients
• 2 Cups par boiled rice
• 1/3 Cup Chana Dal
• 1/3 Cup Arhar Dal
• 1/3 Cup Whole Black Dal ( Urad Dal)
• Asafoedita Powder - 1/4 Tea Spoon Ful.
• Curry Leaves
• Green Chillies 4
• Salt To Taste.
• Black Pepper Corn - 10
• Jeera 1/4 Tea Spoon Full
• Finely Chopped Coconut Pieces- 2 Table Spoon Full.
• Oil
Method
• Soak rice and lentils separately for 6 to 7 hours.
• Clean and grind rice coarsely.
• Clean all lentils and grind together with all other ingredients(except coconut and curry leaves) to a coarse consistency.
• Mix both batter thoroughly. Add coconut and curry leaves an mix thoroughly. The consistency should be slightly thicker than Dosa batter. Add water if necessary and mix thouroughly.
• Heat a Tava , smear with oil and pour the batter and spread to a round shape.
• Add a spoonful of oil on the edges and also on the adai.
• Turn the adai after 2 to 3 minutes and add another spoon ful of oil on edges.
• Remove from heat.
Serve hot with coconut chutney.

Black Pepper Rasam
Ingredients
• Black Pepper 10 nos
• Jeera 1 teaspoon
• Red Chillies 3 nos
• Garlic 10 pieces
• Coconut Powder 1 teaspoon
• Salt
• Curry leaves for Seasoning
• Mustard seeds little
• Tamarind 1 Teaspoon
• Jaggery 1 Teaspoon
Method
• Grind Black pepper, Jeera, Red chillies, Coconut, & 2-3 pieces of Garlic and make into fine paste.
• Fry remaining Garlic & add the Paste you prepared
• Add Tamarind, Jaggery & Water to the fried Masala
• Boil the content for about 15 min
• Finally garnish with coriander leaves.
Serve with rice.

Bonda
Ingredients
• 2 cups Maida
• 2 tbsp bengal gram flour
• 1/2 cup buttermilk
• 2 tsps sugar
• 1 tsp baking soda
• 4 green chillies
• 1 small piece ginger
• 1/2 cup water
• 1 tsp salt
• Oil for frying
Method
• Sieve Maida.
• Pour buttermilk and water in a vessel. Add Sugar, Salt and Baking soda.
• Mix Bengal Gram flour with Maida and drop the mixture in the vessel.
• Add to the above Mixture chopped green chillies and minced ginger.
• Mix well and and keep aside for an hour. (Note: the batter should not be very smooth)
• Heat oil in frying pan.
• Drop the bonda mix gently (at the rate of 1 tsp per bonda) in hot oil.
• Deep fry 7-8 bondas at a time till golden brown, turning over once or twice.

ButterMilk Kuzhambu
Ingredients
• Slightly soured buttermilk - 1 cup
• Grated coconut - 1 tablespoon
• Cumin seeds - 1/2 tsp
• Green chillies -4
• Bengal gram dhal -1tsp
• Raw rice -1tsp
• Salt -To taste
Method
• Soak the rice and dhal in a little water for half an hour. Grind them along with coconut, cumin seeds and chillies.
• Disolve the ground masala in the buttermilk. Add salt to taste.
• Keep on a low fire and simmer for a while.
• Do not boil too long. Any vegetable like Pumpkin, ladies finger can be boiled seperately and then added.

Chakkar Pongal
Ingredients
• 2 cups long grain rice
• 1 cup moong dal (without skins)
• 1/4 to 1/2 cup fresh coconut cut into small pieces or shredded coconut
• 3/4 cup ghee
• 2 1/2 cup sugar
• 6 cardamoms
• 4 tablespoons of raisins and cashews
• 2 cups milk
• 21/2 cups water
Method
• Dry roast the moong dal on medium heat for 5 to 10 minutes till it becomes light pink and a nice aroma arises.
• Cook the rice and moong dal in 2 cups milk + 2 1/2 cups water in rice cooker or on stove in a pan.
• In the meantime, while it is cooking melt the 3 tablespoons of ghee and fry the raisins and cashews on medium heat till cashews turn light golden, drain them and and fry coconut pieces or shredded coconut in the same ghee till golden. Set all these seasoning aside. Crush the cardamom to powder.
• When the rice gets cooked remove the rice and place it in a pan large enough to hold it and the sugar. Add sugar, cook on medium heat till all the sugar is absorbed. Stir it often to avoid burning.
• After the sugar has been absorbed add 1/2 cup ghee and turn off the stove.
• Add the fried coconut, cashews, raisins and cardamom powder. Stir it and let it stay on the stove for 2 or 3 minutes.
• Afterwards remove from heat.
Serve warm.

Grinded Coconut Sambar
Ingredients
• 1 tsp chana dal
• 1 pinch hing
• 2 or 3 red chilli
• 1/4 cup tuvar dal
• 1/4 tsp fengreek seeds
• Curry Leaves
• 1/4 cup coconut if using dried one
• Fresh ones use half of the coconut
• 1/4 tsp turmeric
• 1 tbsp oil
• 1 tsp urad dal
• 1 tsp mustard seed
• 1 small ball size tamrind
• 1 big one onion
Method
• Boil tuvar dal and keep aside.
• Put the tamrind in 2 cups water and keep aside.
• Fry all the ingredients except for rai, onions & urad dal, fry the coconut last in the slow flame for 2 minutes, then grind the above mix with little water.
• Do now all the raw materials are ready for the delicious sambar.
• Take a vessel put oil, put the urad dal and mustard seed till it splutters, put onions (You can use any vegetables like brinjals, or raddish, potatoes instead of onions) and fry till golden brown, put the tamrind paste and boil till the onions softens, it is usually 5 to 8 minutes, then add the grinded paste, boil for 5 minutes then add the boiled daal then cook for 2 minutes, this was your last stage of your sambar, just decorate with your dried leaves, for flavour, or you can add these leaves when you are frying the onions.
Serve hot with rice, dosa or idli

Idli Upma
Ingredients
• Idlis-10
• Oil-2tbs
• Urad dal-1/2tsp.
• Mustard seeds-1/2 tsp
• Chana dal-1/2tsp.
• Green chillies-3 chopped fine.
• Curry leaves-a few.
• Onion-1 chopped fine.
Method
• Take a pan. Pour oil. Add the mustard seeds, once they splutter add the two dals.
• Once the dals turn golden add the chopped onions and green chillies and curry leaves.
• When the onions turn golden red add the crushed idlies and salt according to taste.
• Mix the ingredients well and switch off the gas. Tasty idli upma is ready.
Serve with coconut chutney

Khara Pongal
Ingredients
• Rice 1 cup
• Moong dal 1 cup
• Black pepper, 1-1/2 table spoon. (Depending on how spicy you want).
• Jeera.1-1/2 table spoon
• Grated coconut dry
• Salt to taste
Method
• Wash rice and moong dal throughly with water.
• Grind black pepper and jeera in a blender to a dry powder.
• Add rice, Moong dal, Black pepper & Jeera mixture, Salt, grated dry coconut to a rice cooker.
• Cook for 15-18 min.
Serve hot with ghee.

Masala Dosa
Ingredients
For dosa
• 1 cup rice flour
• 1 cup maida flour
• 3/4th cup urad dal
• 1/4th cup channa dal
• 2 tsp. Sugar
• Salt
For Masala
• 4-5 big potatoes,boiled, peeled and slightly mashed
• 4-5 big onions cut length-wise
• Cooked green peas
• 5-6 green chillies
• 1/2 tsp. Turmeric powder
• 1 tbsp. Oil and 2 tblsp. Ghee to season
• 1/4 tsp. Mustard seeds , urad dal, little saunf
• Salt
Method
For Masala
• Pour oil & ghee in a kadai, heat up and add mustard seeds and let it splutter.
• Add urad dal, saunf and fry till they become slightly brown
• Add the onions and fry till it turns to pink color, then add the chillies and fry for 2-3 minutes.
• Add the potatoes, green peas, salt, turmeric powder and saute for few minutes and remove from fire.
For Masala-dosa
• Soak the dals for 6-8 hours, then drain and grind to a smooth paste
• Mix rice flour, maida, the dal paste, sugar and salt to dosa consistency and Leave it covered for 8 hrs to ferment.
• Take a ladle full of this dough and make thin dosas
• When dosa looks cooked (while still on tava), take a spoonful of the masala filling and keep it in the center of the dosa, fold it into half circle shape, smear some ghee over it

Masala Utappam
Ingredients
For Masala
• 4 Potatoes
• 2 Ripen Tomatoes finely chopped
• 1 Big Onion finely chopped
• 1/2 teaspoon Garam masala
• 1 teaspoon chilli powder
• 1 1/2 teaspoon edible Oil
• 1/2 teaspoon Mustard seeds
For Uttapam
• 1 cup rice
• 1/2 cup urad dal
• 2 teaspoon methi seeds
• 3 teaspoon Poha
Method
For Masala
• Boil and smash potatoes and keep aside.
• Heat the oil in a pan, add mustard seeds to crackle and then add chopped onion and tomatoes.
• Cook for 10 min. till the oil separates, then add smashed potatoes, little water, chilli powder and garam masala.
• Cook for 10 more min.
For Uttapam
• Soak rice, urad dal and methi in water for 7-8 hours and grind into smooth paste (Bit thicker than normal dosa paste) along with poha.
• Keep the grinded paste overnight.
• Heat the pan with little oil spread. Put the grinded flour with a round spoon and spread a bit.
• After 10 seconds put the prepared masala on uttapam and spread it neatly. 5 min later reverse the uttapam so that masala gets stuck properly and leave for 2 min.
Serve hot with chutney or sauce.

Milk Kolukattai
Ingredients
• Rice flour-2cups
• Sugar-3/4cup
• Milk-2cups
• Water-1cup
• Fresh grated coconut-1/2cup
Method
• Mix the rice flour, coconut with 1/4 cup sugar with required amount of water to make it as a poori dough.
• Make them into round shaped kollukattais
• Boil the milk with water and remaining sugar. When it has boiled well add the kollukattais one by one with out breaking.
• Keep it low fire till all the kollukattais get cooked.

Mor Kuzlambu
Ingredients
• Curd 1 cup
• Grated coconut 1/2 cup
• Jeera 3/4 tsp
• Turmeric powder 1/2 tsp
• Green chillies 4 nos
• Mustard seeds 1/2 tsp
• Curry leaves 1 stalk
• Salt to taste
• Frying oil 3 tsp
Method
• Beat the curd using whipper or mixer and keep aside.
• Grind the coconut, green chillies, 1/2 the jeera, turmeric powder into a fine paste.
• In a pan having the oil, drop the mustard seed and wait until it gets pop.
• Add the remaining jeera and the curry leaf.
• Pour the grinded paste, along with a cup of water.
• When this mixture begins to boil, add the curd.
• Leave this mixture for 10-15 minutes in a low heat.

Muruku
Ingredients
• Riceflour 1/4 Kg
• Cucumber 2 large
• Green chillies 4-5
• Cumin seeds 1tb spoon
• Asafoetida
• Salt
• Butter Half cube
• Oil for frying.
Method
• Peel off the cucumber skin and deseed it.
• Cut into small cubes and along with the green chillies grind it to a paste.
• Mix this paste with rice flour, hing, salt, jeera and butter. If needed add a little water while mixing.
• Take a small amount in the muruku mould . Use the mould plate which has a single hole.
• Leave directly to heated oil and deep fry turning sides till they become golden brown.

Nei Payasam
Ingredients
• Rice 2 cups
• Jaggery 1 &1/2 cups
• Elaichi powder
• Ghee 1 cup.
• Cashewnuts 20
Method
• Clean rice thoroughly and boil it with water in a wide mouthed pan. Keep stirring often to avoid scorching.
• Simmer it to avoid boiling all over the gas stove.
• Keep adding water as and when required for it to boil
• Add jaggery if rice is cooked well. Once the rice absorbs all jaggery add ghee little by little.
• If the consistency is thick enough switch off the stove.
• Add cardamom and fried cashewnuts.
• Garnish with 1 or 2 spoons of ghee poured on top.

Aappam
Ingredients
• Plain rice-2 cups
• Fresh grated coconut-1/2 cup
• Banana (riped)-1/2
• Coconut water-1/2 cup (optional)
• Sodium bicarbonate-a pinch
• Salt to taste
Method
• Soak the rice in water for 4-5 hours.
• Grind the rice, coconut, banana, into fine paste by adding enough water.
• Add the salt and keep it for 5 hours to ferment
• Then add the sodium bicarbonate and mix well by adding some more water. (The patter should be freely flow from the spoon)
• Heat a frying pan, pour a tablespoonful of the patter and spread it like a dosa.
• Cover the pan with a lid. Allow to cook for 10 mts.
Serve hot with coconut chutney or coconut milk or guruma.

Brinjal Chutney
Ingredients
• Mustard Seed 2 Teaspoon
• Urad dal Seed 3 Teaspoon
• Red Chillies 4
• Tamarind pulp
• Salt to taste
• Vegetable oil 2 tb spoon
• Brinjal 1
• Hing powder 3 pinch
• Curry leaves
• Coriander leaves
Method
• Heat oil in kadai and add mustard seed, urad dal. Let it splutter.
• Add Red chillies in the above.
• Bake the brinjal in oven for 45 minutes at 400 degrees.
• Turn each side of the baingan while baking.
• Let it cool. Keep it in the cool water for 2 minutes.
• Remove the outer layer of the baked brinjal
• Mash it with hand and grind it in the mixer along with the other seeds and Tamarind paste.
• Add salt to taste.
• Add hing powder, Curry leaves.
• Garnish it with Coriander leaves.

Cabbage Uthappam
Ingredients
• Rice 1/2 Kg
• Toor dal 1/4 Kg
• Cabbage - 1 Quarter
• Grated coconut dry (copra) - 1 halve
• Onions (small) - 4
• Red Chilies - 8 to 10
• Coriander leaves
• Salt to taste
Method
• Mix rice and toor dal and soak it for 3 hrs.
• Make a batter of the above mixture.
• Add red chilies and grated copra to the batter and grind it to fine paste.
• To this add finely chopped cabbage, onions, coriander leaves and salt according to taste.
• Heat the non-stick pan (thava) and pour the batter to make tasty cabbage uthappam.
Serve hot with ghee and coconut chutney.

Coconut Dosa
Ingredients
• Long grain rice 1 cup
• Grated coconut 1/2 cup
• Salt
• Oil
Method
• Soak rice for 3-4 hrs.
• Grind rice and coconut together to a very fine mixture.
• Add water while grinding.
• Make the batter considerably thin.
• Add salt.
• Keep it for about 1/2 hour.
• For making the dosa-Heat the pan. Put a spoon of oil.
• Using a spoon pour the batter on the pan.
• As the batter is thin, don't press the dosa with the spoon, as we usually do. It spreads automatically.
• Cover the dosa for a minute or so.
• Using a spatula fold the dosa on the pan,and take it out onto the plate.
Serve with chutney.

Fried Idli pieces
Ingredients
• 4 idlis quartered
• 3 teaspoon ghee
• 2 teaspoon idli podi
Method
• Heat the kadai.
• Pour the ghee in.
• Put the idli pieces and the idli podi and stir them for about 2-3 mins.
• Remove from fire.
• Place them on a large plate and insert a tooth pick on each piece of Idli.
Serve with coriander chutney or plain tomato ketchup.

Inji Kozhambu
Ingredients
• Ginger - a big piece
• tamarind - lime sized ball
• red chilli - 8-10 nos
• coriander seeds - 2 tbsp
• red gram dal - 1tbsp
• black pepper - 1tsp
• turmeric powder - 1/4 tsp
• salt - to taste
• mustard - to season
• sesame oil - 6 tbsp
• asafoetida - a small piece
Method
• Wash, peel & chop the ginger into small pieces.
• Soak tamarind in water, boil if necessary and extract the puree.
• Fry the red chilli, coriander seeds, red gram dal, black pepper and half the quantity of ginger in oil.
• Grind the fried ingredients to a fine paste.
• Place a heavy bottomed pan on the range and add oil.
• When oil is heated, add mustard, asafoetida and the remaining ginger and fry well.
• Add tamarind puree, turmeric powder, salt and mix well.
• When the mixture starts boiling, add the prepared paste and mix well.
• Allow to simmer till the mixture attains a thick - gravy consistency or till it reduces to one-third its original quantity.
• Remove from fire, add 2 tbsp of oil and serve with rice.

Karuvaeppilai Kuzhambu
Ingredients
• Curry leaves - 2 cups
• Black pepper - 1 tbsp
• Oil - 2 tbsp
• Turmeric - 1/4 tsp
• Salt - to taste
• Tamarind - lime sized ball
• Mustard - 1 tsp
Method
• Pick, clean and wash curry leaves.
• Soak tamarind in water, boil if necessary and extract the puree.
• Heat oil in a pan add pepper, when it splutters add the curry leaves, fry for a few minutes, remove from fire, allow to cool add water and grind it to a fine paste.
• Heat oil in a pan, add mustard, when it splutters, add the curry leaves paste and tamarind puree and one cup of water.
• Add salt and turmeric and allow to simmer till the mixture reduces to less than half its quantity or till it reaches a thick gravy consistency.
Serve with rice.

Kobbari Gojju
Ingredients
• 1/2 tsp urad dal
• 1/2 tsp chana dal
• 1/2 tsp dhaniya seeds
• 1/2 tsp jeera
• 1/2 tsp pepper corns
• 2 - 3 red chillies
• About 3- 5 tbsp shredded coconut
Method
• Fry the above (except the coconut) in low to medium heat without any oil for about 5 -6 minutes.
• Then add coconut and turn off the heat. Cool.
• Grind this mixture with some tamarind to a fine paste with as little water as possible.
• In a skillet heat some oil, add some Hing, Mustard seeds and Curry leaves.
• When the seasoning is done add the ground paste, add salt to taste and let it simmer for about 10 minutes.
Serve with Idlis or hot steameing rice with some ghee.

Mysore Rasam
Ingredients
• Toor dal
• One spoon channa dal
• One and half teaspoon coriander seeds
• One and half spoon dried coconut
• One spoon black peppercorns
• Two or three dried red chillies
• Half teaspoon cumin
• Asafoetida
• Green leaves
• Two table spoons oil or ghee
• Salt to taste
• Half a tea spoon mustard seeds
Method
• Cook the toor dal in salt and water till it is completely done. (30 to 45 minutes.)
• Fry the rest of the ingredients in oil or ghee starting with the channa dal till they turn golden brown.
• Turn the heat off and add the dried coconut and mix.
• Grind these with a little amount of to a fine paste.
• Add this paste to the toor dal.
• Stir well and boil the mixture once again. (10-15 minutes.)
• Season with mustard green leaves and asafoetida.
Serve with warm rice and papad

Moong Dal Uttappam
Ingredients
• 2 Cups Long Grain Rice
• 1 Cup Yellow Moong Dal
• 1/2 Cup Chana Dal
• 4-5 Nos Green Chillies
• 1/2 inch Ginger Root
• 4-5 Nos Garlic Flakes
• 1/2 Cup Coriander/Cilantro leaves
• Onion
• Oil
• Salt
Method
• Soak rice & dals separately for 8-10 hours in plenty of water.
• Drain the water. Grind rice & dals in mixer. Add little water as reqd. and make it into a coarse paste. Mix all pastes & allow the batter to ferment well (approx 10-12 hrs).
• When the batter has risen significantly, it is ready to use. Add crushed green chillies, garlic, ginger, salt, coriander leaves, 4 tsp Oil to the batter & mix well.
• Add water to get the consistency of uttappam
• Heat tawa/griddle on medium flame. Pour 1 tsp oil & when oil starts fuming spread 2 big tsp of batter evenly.
• Add finely chopped onions
• When crisp remove.
Serve hot with coconut chutney.

Nepatya Rasam
Ingredients
• Bowl of water
• Two tomatoes
• 4 Cloves of Garlic
• A little of ginger
• Fresh ground pepper
• Green chilies around 3
• Spoon of sugar
• Mustard
• Cumin seeds
• Cilantro leaves chopped
• Curry leaves
• Tamarind
• Salt
Method
• Boil the water and a medium flame Add whole riped tomatoes to it and boil until the tomato breaks open.
• Then add pepper, garlic and ginger and let it boil for 5 minutes.
• Now add one spoon of tamarind paste along with sugar and salt
• Let this boil for 10 minutes in a small pan add some oil and once it is hot add mustard seeds and let it pop.
• Once the popping slows down add cumin seeds empty this into the rasam
• Garnish with Coriander leaves

Nolumb Adai
Ingredients
• Rice flour 2 Cups
• Brown Sugar 1 1/2 Cups
• Red chori 2 tbl spoon
• Cardamom 4
• Coconut 3 inch piece cut it into small pieces
Method
• Dry roast the rice flour in a medium heat till all the moisture is gone (apprtime.15min).
• Cook the red chori separately till it is soft.
• Boil 2 cups of water add the brown sugar, when it dissolves add the rice flour, 2 tsp oil and mix well without any lumps, add cardamom, cooked red chori, coconut and cook it in low heat for about 3 to 4 min.
• Take a small portion of above batter roll it like chappathi with medium thickness of 4 inch diameter and steam it in the cooker for 5 minutes don't put the cooker-weight.
Serve it hot with butter.

Paruppu Urundai Kuzhambu
Ingredients
• Lentils(Toor dhal) - 1 cup
• Red chillies - 2 or 3
• Asafoetida- small piece
• Grated coconut - 3 spoons
• Tamarind - small piece
• Coriander leaves
• Salt
Method
• Soak Toor dhal in water for 45 minutes, grind it with chillies and asafoetida into a coarse semisolid batter.
• Mix it with grated coconut, chopped coriander leaves and salt.
• Soak tamarind in water, strain well and boil this solution with salt.
• Make small balls out of the dhal batter and put a few balls in the boiling tamarind water.
• When the dhal balls are fully cooked, they rise up to the surface.
• Remove those balls and add the remaining balls for cooking.
Serve hot with Plain rice.

Paruppu Usili
Ingredients
• Beans - 150 gms
• Tur dal -1/2 cup
• Chana dal - 1/4 cup
• Salt
• Red chillies - 3 or 4
• Asafoetida
• Oil - 2 teaspoons
Method
• Soak the dals in water for one hour
• Cut the beans and cook it.
• Drain and grind the dals with salt, red chillies and asafoetida.
• In a kadai, heat up the oil. Add mustard. When it sprinkles, add the ground dals and fry till they turn slightly red. Add more oil when it begins to stick to the vessel.
• Add the cooked beans and mix well.
Serve with rice

Pepper Kozhambu

Ingredients
• Tamarind - paste 2 tablespoon
• Salt -2tp
• Mustard -1tsp
For Masala
• Pepper
• 1 1/2 tsp red chillies
• 4 tur dal
• 1 1/2 tsp black gram dal
• 1 1/2tsp asafoetida
Method
• Fry the masala ingredients in a little oil and grind into a smooth paste.
• Add this paste to the extracted tamarind juice (approx. 1/2 litre)
• Add salt and allow to simmer for 15 to 20 minutes till it gets a little thickened.
• Season with mustard seeds.

Pepper Rasam
Ingredients
• Pepper powder -- 2 to 4 tsp (approx)
• Toor dal (Cooked) -- 1 1/2 cups
• Brown sugar or jaggery -- 1 tsp
• Salt to taste.
• Mustard seeds and jeera -- 1 tsp each
• Tamarind paste -- 1 tsp
Method
• Heat a tbsp of oil in a vessel and add mustard and jeera to it.
• When the mustard seeds start to crackle, add the toor daal and some water.
• Now make a paste of tamarind, pepper powder and salt with a little hot water.
• Add it to the toor daal and stir well.
• Now, add the brown sugar and chopped cilantro and boil well.
• Add lime juice.
Serve as soup or mix with plain rice.

Pesarat Dosa
Ingredients
• 1 Cup Moong Dal
• 1 tbs cumin seeds
• 2-3 Green Chillies
• Salt
Method
• Soak the Moong dal in plenty of water for 4-5 hours. Drain the water.
• Then grind it in a mixer along with cumin seeds, salt and water as required to get the desired consistency for Dosa.
• The batter is ready to prepare Dosa.
• Prepare the dosa as any other regular dosa.

Pindi Miriam
Ingredients
• Toor dal 1 cup
• Potato 1
• Green peas 1/2 cup
• Carrots 2
• Drumsticks 2
• French beans 10
• Coriander seeds 1/2 cup
• Jeera 2tsps
• Peppercorn 2tsps
• Raw rice 2tsps
• Coconut grated 1/2cup
• Red chillies 3
• Ghee 1tbps
Method
• Roast toor dal till golden brown and boil it till it is well done.
• Cut potatoes and carrots into cubes. Cut drumsticks into 3" long pieces and cut beans into 1" long pieces.
• Wash the dal and vegetables and keep them separately.
• For masala add half the ghee in a pan and add coriander seeds, jeera, peppercorns, red chillies.
• Wash rice and add that also to the pan and fry them together till the rice and coriander turn golden brown.
• Again add the remaining ghee and fry the grated coconut till golden brown.
• Grind the masala together with the fried coconut into a smooth paste.
• Add the masala to the dal and add vegetables and boil them together with 3 cups of water in a pressure cooker till vegetables are done.
• Do not forget to add salt before boiling.
Serve hot

Poha
Ingredients
• 200 gms of aval or poha
• 1 small onion
• 2 green chillies
• 1/2 cup tamrind juice
• 3 tsp coriander seeds
• 3 red chillies
• 1 tsp black pepper
• 2 tsp blackgram dhal
• 2 tsp bengalgram dhal
• 1/2 tsp mustard seeds
• 1/4 tsp turmeric powder
• Curry and coriander leaves for garnishing
• Salt to taste
• Cooking oil
Method
• Take a flat, large bowl and wash the poha in water. Do not allow the water to stay and drain immediately without any traces of water. Then soak the aval in the 1/2 cup tamrind juice for about 15-20 minutes along with a pinch of salt.
• Grind the coriander seeds, red chillies, black pepper, blackgram dhal, bengalgram dhal after frying them in a tsp of cooking oil. Grind them into a fine texture.
• Then take a large pan and pour some cooking oil and add the mustard seeds and allow them to splutter. Then add the cut green chillies. Then add 1/4 tsp of turmeric powder and then add 1/2 tsp of blackgram dhal and allow it to turn to a light brown colour. If onion is added then it should be fried till it turns transparent in colour.
• Then the poha should be added. By this time it would have absorbed all the tamrind juice. Then add the grounded masala to the poha. And stir the mixture well till the poha is coated with the masala well. Just check for salt and add more if needed.
• Keep the pan covered for about 2-3 minutes and garnish with the curry and coriander leaves just before serving.

Pongal
Ingredients
• 1 cup white rice
• 1/2 cup masoor dal
• 1/4 tsp fresh ground pepper
• 1/4 tsp whole peppercorns
• 1 tsp salt
• 4 green chillies
• A few curry leaves
• A pinch of asafoetida
• 1 tbl spoon ghee
• 1 tbl spoon oil
• 1 tbl green coriander
Method
• Wash rice and dal and drain water completely.
• In a large sauce pan, heat ghee and oil on medium heat. Slit green chillies length wise. Fry the green chillies, curry leaves, pepper powder and peppercorns.
• Add the rice, dal and asafoetida to this and fry for 3 minutes.
• Add 4 1/2 cups of water, salt and cover the sauce pan.
• Cook it on medium heat till rice and daal become very soft and keep stirring in between to avoid burning. Add more water if necessary.
• Garnish with coriander.
Serve hot with coconut chutney.

Poondu Kuzhambu
Ingredients
• Garlic - 10-15 cloves
• Onion - 1 chopped
• Tomato - 2 chopped
• Tamarind - lemon size
• Coconut milk or paste - 1/2 cup
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tbsp
• Coriander powder - 1 1/2 tbsp
• Oil - 2 tbsp
• Mustard seeds - 1/4 tsp
• Curry leaves - 1 stick
• Salt
Method
• Heat pan, add oil and season with mustard and curry leaves.
• Cut garlic cloves into half and fry well until light brown. Add chopped tomatoes and fry until tender.
• Add turmeric, coriander, chilli powder and fry for 2 min. Add 1/4 cup water to it. Let it boil for 5 min.
• Add coconut milk or paste. Add salt to taste.
• Soak tamarind in 1/4 cup water, drain and add to the above. Leave until the gravy thickens
Serve with hot plain rice and pappad.

Potato Bonda
Ingredients
• 1/4 kg potato
• 100 g potato flakes
• 1/4 kg oil
• 1/4 kg gram flour
• 1 stick corriandrum leaves
• 1 stick mint leaves
• 1 stick curry leaves
• 4 green chillies or 1 spoon red chilli powder
• 1citrogen or 2 spoons juice
• 25 g black gram
• 1 spoon mustard seeds
• 1 spoon cumin seeds
• 1 spoon corriandrum powder
• 1/4 spoon turmeric powder
• 1/4 spoon ginger powder
• 1/4 garlic powder
• 2 spoons table salt for taste
• 1/4 spoon baking soda

Method
• Wash potato properly and cook then peel and mash it
• Wash and chop all leaves
• Add 4, 5 spoons oil and heat, add black gram, cumin, mustard seeds and fry for 2 minutes (appear golden color)
• Add chopped leaves, fry it then add mashed potato add all other ingredients such as turmeric, ginger, garlic, chilli and table salt, to mix properly.
• Finally to add citrogen juice, properly mix it
• Make round small balls (desired size or tennis ball size)
• To take gram flour another bowel, add table salt and baking powder
• Mix properly, add 100 ml water, mix like a phaste (jelly)
• Take deep pan add 1/4 kg oil and heat
• Take mashed potato balls and dip properly in the gram flour phaste, then keep slowly in the oil, fry properly to become golder colour, take outside, to continue whole material.

Quick Dosa
Ingredients
• 1 Cup Rice Flour
• 1/3 Cup Grated Coconut
• 4 Red Chillies
• 1/3 tsp Jeera
• 1/4 bunch Coriander Leaves
• 1/2 tsp Salt
• 2 tsp Vegetable oil

Method
• Cut Red Chillies into 1/4" peices and remove the seeds.
• Heat Oil in a pan and allow it to fume, now add cut Chillies and Jeera into the pan, fry for 5-10 seconds and turn off the flame.
• Add Rice Flour, Grated Coconut, Coriander Leaves and Salt into the pan.
• Add 1-1/2 to 2 Cups of water to the above mixture and stir well.
• Heat a few drops of oil (non-stick for better results) in a medium flame, and allow it to fume.
• Now pour dough from a height of 6-8", starting from the outside, such that there are a lot of pores.
• Allow it to fry for a minute or two, and scoop it out.

Rajma Adai
Ingredients
• Raw Rice - 2 cups
• Rajma beans- 1 cup
• Dry red chili - 8 nos.
• Green chili - 12 nos.
• Curry leaves
• Onions - 2 nos.
• Asafetida - a pinch
• Salt
• Water
• Oil
Method
• Soak the rajma for a full 24 hours, in a bowl. Soak the rice for 2 hours (in a separate bowl).
• Wash the rice and the rajma well.
• First grind the rajma coarsely and keep aside.
• Now, grind the rice with the chillies and then mix it with the rajma paste.
• Add salt and curry leaves.
• Mix well and keep it overnight.
• Just before making the adais, mix asafoetida and onions and water.
• Give the mixture a good stir.
• Heat a tava and spread a little oil on it.
• Now, pour about a ladle full of the rajma mix and spread it
• Pour one-teaspoon oil along the circumference and wait till done.
• Then flip it over and pour another teaspoon oil.
• Wait till done on this side also.
Serve hot with butter or jaggery.

Rasam
Ingredients
• 1 cup tur dal
• 3 tomatoes
• 1 tsp sugar
• Coriander leaves
• 1/2 tsp haldi
• 5 flakes garlic
• 2 tsp jeera
• 1 tsp black whole pepper
For Seasoning
• 2 tsp oil
• 1 tsp mustard
• Half tsp jeera
• A pinch Hing
• Curry leaves
• 2 or 3 red whole chillies
Method
• Boil tur dal and 2 tomatoes with enough water in pressure cooker .Let it cool.
• Churn it and add 1 cut tomato cut into small pieces, haldi half tsp, salt 11/2 tsp, sugar, cilantro and keep it boil.
• Mash garlic, jeera and pepper coarsely without adding any water.
• Heat oil, add mustard, jeera, hing, mashed (garlic, jeera, pepper), curry leaves and red whole chillies ans just fry till it turns brown and to the boiling rasam.
Serve hot with white rice and ghee.

Rava Dosa
Ingredients
• 2 cups Rava
• 2 cups rice powder
• 3 tea spoon flour
• 4 green chillies finely chopped
• 1 small pieceof ginger finely chopped.
• Curry leaves
• Finely chopped coriander
• 2 oniona finely chopped
• Chopped Coconut 2 teaspoon full.
• Jeera 1 1/2 teaspoon full.
• Black pepper corns - 1/2 teaspoon full.
• Mustard seeds - 1 teaspoon
• Salt
• Ghee 1 table spoon
• Oil
• Water 9 cups
Method
• Mix all the ingredients (except Onions, mustard, jeera, pepper corns, ghee and oil) with water.
• Heat the ghee and add mustard, jeera and pepper corns.
• Once they start crackling, add it to the already prepared batter.
• Keep it aside for about 15 to 20 minutes.
• Place the non-stick tawa on the stove.
• Sprinkle finely chopped onions.
• Pour the batter evenly in a round shape from a height of about 6 inches.
• Pour 2 teaspoon ful of oil over the dosa..
• Allow to cook for 2 minutes.
• Turn over and cook for a minute.
Serve hot with coconut chutney.

Rava Idli
Ingredients
• Rava - 1 1/2 cup
• Mustard - 1 tsp
• Green Coriander chopped - 1 tbsp
• Green chillies Chopped - 4
• Ginger grated - 1/2 inch
• Curry leaves chopped - 10-12 leaves
• Baking soda - 1/2 tsp
• Salt to taste
• Oil - 2 tsp
• Curds - 2 cups
• Cashew pieces
Method
• Take oil in a pan and heat it. Add Mustard seeds and cashew pieces and fry for a minute.
• Add rava and fry on medium flame for 3 minutes then cool it on a plate.
• Take a mixing bowl and mix rava, chillies, coriander, curry leaves and ginger. Add salt.
• Heat water in a pressure cooker.
• Mix curds just before preparing idlies check for salt. Add baking soda and mix the dough lightly. You can see the bubbles coming from the dough.
• Immediately pour a tablespoon full of dough on idli stand and transfer it into the steaming pressure cooker. Close the cooker and cook on high flame for 2 minutes and on medium flame for 8 minutes.
• Let the idli stay in the cooker for a minute and then remove it.
Serve hot with ghee and coconut chutney.

Rice Flakes Upma
Ingredients
• Rice flakes 200gms
• Green chillies 6-7
• Urad dal 1ts
• Turmeric 1/2ts
• Ginger garlic paste 1ts
• Salt
• Onion 1finely chopped
• Putnalla powder 3-4ts
• Oil
Method
• In a pan put oil, urad dal, onions, turmeric powder and then ginger garlic paste. Fry till onions are golden brown.
• Take the rice flakes and put them in water for a little while. Take them and squeeze water from it and add this rice flakes to the above pan mixture.
• Add salt and putunalla powder to it. Mix the mixture well and then place the pan on the stove for abt 3 minutes and take it out.
• Garnish with coriander.
Serve this hot with any pickle.

Sabudana Murukku
Ingredients
• 4 cups of Rice flour
• 1 cup Roasted chickpea powder
• 1 cup sabudana soaked in water
• 1 spoon sesame seeds or cumin seeds
• Red chilli powder
• Salt
• 3 spoons of hot oil
Method
• Soak Sabudana in water for about 4 hours. Use a big vessel and lot of water so that sabudana is properly soaked.
• Drain the water completely after 4 hours.
• Mix sabudana, rice flour, chickpea powder. Add salt, red chilli powder, cumin or sesame seeds and hot oil and mix properly.
• Knead it into a soft dough with water.
• Allow the mix to settle for about an hour.
• Put small amount of dough into Murukku press and press it directly into hot oil and deep fry.

Sambhar
Ingredients
For dal
• Split Red Gram - 1 Cup
• Tomatoes - 4
• Onions - 2 Medium
• Ginger Paste - 1 tsp
• Garlic Crushed - 1 tsp
• Coconut Powder - 4 tsp
• Coriander Leaves - a fist full
• Curry Leaves - 10 to 15
• Okra - 4
• Brinjal - 3
• Green Chilli - 4
• Oil - 50 gms
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Asafoetida - 2 pinches
• Salt
• Red Chilli Powder - 1/2 tsp
• Turmeric - 3/4 tsp
• Tamarind paste - 3 tsp
• Dry Red Chilli - 2
For Sambar Powder
• Coriander Seeds - 3 tsp
• Cumin Seeds - 1 1/2 tsp
• Split Red Gram - 3/4 tsp
Method
For Sambar Powder
• Mix all above ingredients in a small skillet and fry until they turn brown or they split.
• Remove from heat and let cool.
• When cooled make into a fine powder and keep aside.
For dal
• Cut all the vegetables i.e tomatoes, okras, brinjals, onions into large pieces slightly larger than bite sized pieces. Keep aside.
• Pressure-cook the split red gram with enough water to become very soft.
• In a large pot heat oil and add mustard and cumin seeds. When they start to split, add green chilies, curry leaves and asafoetida.
• Immediately add 5 cups of water, vegetable pieces, tamarind paste, turmeric, salt and red chili powder and on medium heat bring to a boil.
• Cook for 10 more minutes or until the vegetable pieces are soft.
• Now add the cooked red gram, stir well and cook for 10 more minutes.
• Now add sambar powder, ginger-garlic paste and coconut powder, coriander leaves, one-tsp sugar, and stir well.
• Cook for 10 more minutes with low flame and cover.
• Remove from heat.
Serve hot with Idly, Dosa and plain white Rice.

Set Dosa
Ingredients
For Dosa
• 1 cup urad dal
• 2 cups rice flour
• 2 tbsp pohe
• Salt
• Oil
For chutney
• 1/4 cup roasted gram dal
• 1/4 cup grated coconut.
• 3-4 green chillies
• A small piece of tamarind
• 1 tbsp coriander leaves
• Salt
For seasoning on chutney
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 pinch of asafoetida
• 1 tsp urad dal
Method
For Dosa
• Soak the urad dal and pohe for 4-5 hours.
• Grind it finely to a paste with water
• Add rice flour and salt to the paste and mix well. You can add more water to get the required consistency.
• Store the dough in a large vessel in a warm place for atleast 8 hours for it to ferment well.
• Heat tava. Pour a tablespoon of dough on the tava. Do not make it very thin.
• Prepare small round dosas of approximately 10 cm diameter with little oil. Cover it and let it cook for a few minutes.
• When the dosa is red, turn the dosa and cook on the other side.
For chutney
• Grind all the ingredints for chutney with water.
• The chutney should be watery.
For seasoning on chutney
• Heat oil in a small pan.
• Add all the ingredients for seasoning. When the mustard seed splutters, remove the pan from heat and gently pour over chutney.Mix well.
Serve a 'set' of 3 dosas topped with butter or ghee and chutney.

Stuffed Rice Balls
Ingredients
• Rice flour 1 cup
• Water 1 1/4 cup
• A pinch of salt
• 1 tsp oil
For the stuffing
• 2 cups fresh coconut grated
• 1/2 cup jaggery powder
• one pinch of cardomom powder
Method
• Boil the water adding the salt and the oil.
• Add the rice flour and stir it until it forms a lump.
• Cooking the rice flour should take only 2 mts.
• As soon as it is done, cover it for about 10 mts.
• Knead it well until its very smooth.
• Make little cups and stuff it with the stuffing you have prepared and steam it for about 10 mts.
For the stuffing
• Put all these ingredients in a heavy bottomed kadai with 2 table spoon of water and keep on stirring for about 10 mts or until the moisture dries. It should not be too dry either.
• Make small balls about the size of a cherry.
Sundal
Ingredients
• Channa 1 cup
• Green Chillies 2 or 3
• Red Chilly 1
• Ginger 1 cm
• Lime 1/2
• Mustard seeds 1/2 tsp
• Urad dal 1/2 tsp
• Turmeric powder 1/4 tsp
• Salt 3/4 tsp
• Grated Coconut 2 tbsp
• Raw mango 1/4 cup
• Asafoteda
• Curry leaves a little
• Oil
Method
• Soak channa overnight in plenty of water.
• Next day wash well, add one cup of water & pressure cook for 8 minutes.
• After removing from the cooker, drain off excess water.
• Chop green chillies & ginger finely.
• Heat oil in a thick pan. Add mustard seeds and when it starts spluttering, add urad dal, red chilly, asofoteda & curry leaves. Fry a bit. Add the cooked channa, salt, turmeric & mango pieces .
• Fry well till the mixture is dry. Add grated coconut & lime juice. Toss abit & reomove from fire.
• Garnish with coriander leaves.
Serve hot or cold.

Tamilian Kurma
Ingredients
• 1 cup shredded coconut
• 4 geen chillies
• 1 bunch coriander leaves
• 1 tsp poppy seeds (khus khus)
• Ginger
• Garlic
• French cut beans
• Carrots (sliced lenghtwise)
• Peas
• Potatoes (cubed)
Method
• Take coconut, chillies, coriander leaves, poppy seeds, ginger, & garlic. Grind these to a fine paste with water.
• Take oil in a kadai. Add jeera.And then add all the vegetables and let it boil.
• Add turmeric powder (a pinch), salt (2tsp), chillipowder (1tsp).
• Add the ground ingredients and cook for about 15 mins. Add water if desired.
Serve hot with rice.

Thakkali Kozhambu
Ingredients
• 5 medium sized tomatoes.
• 1 large onion.
• 4-5 dry red chillies.
• 5-6 spoons of grated coconut.
• Grated ginger.
• Garlic (optional).
• Cumin seeds, mustard seeds , fenugreek seeds and coriander seeds for seasoning.
• a piece of asafoetida.
• curry and corainder leaves.
• Salt to taste.
Method
• Cut Onions.
• In a vessel, heat oil and toss in mustard seeds, fenugreek seeds, cumin seeds and coriander seeds.
• After seasoning, add cut onions and fry them till the onions appear light brown.
• Add tomatoes and red chillies, pour 4-5 cups of water and allow the mixture to boil for 10 - 15 minutes.
• Add ginger, asafoetida and grated coconut into the mixture and leave it on low flame for about 5 minutes.
• After removing the pan from the flame, add curry and coriander leaves.
Serve with rice.

Thenga Kozhambu
Ingredients
• 1cup of grated coconut
• 1 tspoon of fenugreek
• 5-6 red chillies
• lemon size tamarind
• salt to taste and asafoetida
Method
• Take the tamarind and squeeze it in 500 ml of water.
• Add salt, asafoetida and any veg (mostly okra,chowchow or drumstick) and boil.
• Take pan and fry fenugreek and red chillies in one spoon of oil.
• Grind this with coconut in mixie using water.
• Add this paste to the boiling mixture.
• Cook till the veg is done.
• If the kozhambu is too watery take a spoon of rice flour and make a paste using little water and add this to kozhambu and boil for 5 mts.
• Season it with mustard seeds.

Thenka Pal Kozhukattai
Ingredients
• 1 cup coconut milk
• 1 cup rice flour
• 1 cup water
• 2 tsp sugar
• 1 tsp salt
Method
• Mix flour, sugar and some water in a bowl and bring it to a soft dough.
• Make small balls out of it and keep aside.
• In a pan mix water, salt and coconut milk allow to boil.
• Into the boiling mixture slowly place these flour balls.
• Allow the contents to be boiled for about 5-10 minutes so that the ball is cooked well.
• Stir the contents now and then.

Thohayal
Ingredients
• Peeled, washed and grated beets - 2 cups
• Tamarind - size of a betel nut
• Salt
• Seasoning
• Urad dal - 4 tsps
• Red chillies
• Pinch of asafoetida (hing) powder
Method
• Take little oil in a pan and fry the dal till golden brown in colour.
• In the end, add the chillies and hing powder.
• Keep it aside.
• Steam cook the beets in little oil till the raw smell goes and it becomes tender.
• First grind the seasonings with salt and tamarind to crumble it.
• Then add the cooked beets and grind it further till it all mixes well.
• Do not add water as it should't become pasty

Tirunelveli Sambhar
Ingredients
• Lentils (Thuvar dhal) - 1 cup
• Onion - 1 big
• Tomato - 1 small
• Tamarind - small Lemon sized
• Asafoetida (Hing) - 1 pinch
• Green chillies - 2
• Sambhar powder - 2 tsps
• Turmeric powder - little
• Salt to taste
• Sliced Radish - 1/2 cup
For Seasoning
• Vegetable oil - 3 tbl.sp
• Mustard seeds - 1/4 tsp
• Urad dal - 1/4 tsp
• Fenu Greek - 6-7 seeds
• curry leaves - littlep
To Grind
• Grated Coconut - 6 tbl.sps
• Cumin Seeds - 1/2 tsp
Method
• Pressure cook the Thuvar dhal with Radish until it becomes mashed. (3 whistles will be enough) Keep it aside.
• Cut the onion, tomato, & green chillies. Extract the juice from the tamarind.
• In a pan heat the oil, add the mustard seeds, fenu greek seeds, urad dhal. Let them to crackle. Add curry leaves.
• Now add the onion, tomato, & green chillies. Fry them until it becomes little soft.
• Add the tamarind extract, turmeric powder,asafoetida & sambhar powder. Add the salt to taste. Let it to boil for 3 minutes.
• Add mashed thuvar dhal, & radish. Mix it well. Then add the ground paste. Boil it for 5 - 10 minutes.
• Garnish with some corriander leaves.

Tomato Omlette
Ingredients
• 2 cups chana dal (besan)
• Salt to taste
• Tomato paste / 2 medium size tomatoes
• 1 medium size onion
• 2 green chillies
• 1/2 teaspoon chilli powder
• 1/4 teaspoon of turmeric
Method
• Mix the besan with water to make it a bit fluid. Remove all lumps.
• Chop the tomatoes and onions into small pieces and mix with the batter.
• Chop the green chillies and add to batter
• Add turmeric, chilli powder and salt to taste.
• Mix well, slightly crushing the tomatoes.
• Heat pan on medium heat and pour 1/2 teaspoon of oil into it. Spread it evenly.
• Pour 1/2 cup of batter onto the pan.
• Cover with lid and cook on low flame for about 5 mins.
• Flip the omelette over, pour 1/2 teaspoon oil from sides.

Tomato Omlette
Ingredients
• 2 cups rice
• 1/2 cup channa dal
• 1/4 cup urad dal
• 3 medium size tomatoes
• 4 green chillies
• 4 tbsp fresh coconut
• 2 tsp jeera powder
• 3 tsp coriander powder
• 2 finely chopped onions
• 1/2 cup chopped coriander leaves
• Few curry leaves
• Salt to taste
Method
• Soak rice, channa dal, urad dal for 7-hrs.
• Grind it to a smooth paste like dosa batter.
• Leave it to ferment over night.
• Grind tomatoes, coconut, green chillies to a smooth paste & add it to the fermented batter.
• Now add jeera & coriander powder, chopped onions, coriander leaves & curry leaves & salt according to taste.
• Mix all the ingredients well.
• Now heat griddle, pour the batter & spread it lightly
• Put 2 tsps of oil.
• Once it is heated for two minutes turn the omlette to the other side using a flat spatula and heat it upto two more minutes.

Tomato Rasam
Ingredients
• 2 large ripe tomatoes.
• 3 cups of water
• 1/2 tea spoon Red Chilli Powder.
• 1/2 tea spoon Sambar Powder.
• Pinch of Turmeric.
• Salt to taste.
• Freshly cut Cilantro.
For Seasoning
• 2 tea spoon of oil or ghee
• Mustard seeds, Jeera.
• 6-10 pieces of Garlic.
• 5-6 curry leaves.
Method
• Cut tomatoes into small pieces and add turmeric, salt, sambar powder, red chilli powder and 3 cups of water and bring it to a boil.
• Take two tbsp of oil or ghee in a pan and add mustard seeds and jeera and when they splutter add garlic and curry leaves and fry them .
• Add this to the boiling tomato and cook for 5-10 minutes on low flame. Garnish with Cilantro.
Serve with hot rice and ghee.

Tomato Thokku
Ingredients
• Tomatoes 1/2 Kg
• Chilli Powder 2 tsp.
• Haldi Powder 1/2 tsp
• Salt to taste
• Channa Dal 2 tsp.
• Urad Dal 2 tsp.
• Hing 1 tsp.
• Mustard seeds 1 tsp
• Refined Oil 2 tablespoons
• Methi Seeds 2 tsp.
Method
• Wash and cut tomatoes into small pieces.
• Roast and powder the methi seeds.
• Heat the oil in a kadhai, add mustard seeds, then channa dal, urad dal and hing
• When the dals turn brown in colour, add the diced tomatoes. Add chilli powder, salt and haldi powder and mix well.
• Cook at low heat till the ingredients thicken
• Now add roasted methi powder and mix well.
• Remove from fire, cool and store in bottles.

Tomato-Onion Aviyal
Ingredients
• Medium-sized tomatoes - 4 no.s
• Medium-sized onions - 2 no.s
• Green chillies - according to taste
• Grated coconut (dry or fresh) - 1/2 cup
• Ginger - a small piece
• Curd - 4 tsp
• Turmeric powder - a pinch
• Salt - according to taste
• Any other masalas - optional
For seasoning
• Curry leaves - one handful
• Cooking oil - one tsp
• Mustard
Method
• Cut the tomatoes and the onions into thin long pieces.
• In a vessel, heat a little oil, and fry the cut onions until they turn light brown.
• Add the cut tomatoes, salt and turmeric powder.
• Let the vegetables cook for about 5-7 minutes. Meanwhile, grind together, the coconut and green chillies, along with the curd into a smooth paste.
• Add this mixture to the vegetables and mix.
• Let it cook for just another minute or two and remove it from the gas.
• Season with curry leaves and mustard.
Serve hot with rice or chappatis.

Upma
Ingredients
• 1 cup sooji
• 2 cups water
• 2 green chilies
• 1 onion
• 1/3 cup peas
• 2tblsp ghee
• 1/4 tspn cumin seeds
• 1/4 tspn mustard seeds
• 1/4 tspn ginger (chopped)
• 8 cashewnuts
• Few curry leaves
• Salt to taste
Method
• Rub 1 tblspn of ghee into the sooji.
• Roast on Microwave High for 2min.
• Take a casserole, place the remaining ghee, mustard and cuminseeds, cashew, curryleaves.
• Cook on Microwave High for 3min.
• Add onions, ginger, chopped greed chill, cook on Microwave High for 3 min.
• Add the roasted sooji, salt and water. Stir well cook on Microwave High, covered for 10 min.
Serve with pickle

Uppuma Kozhakattai
Ingredients
• 1 cup rice
• 5 green chillies,
• 2 red chillies
• Curry leaves - little,
• Oil
• Musturd seeds
• Urad Dal
• Water
• Salt to taste
• Perungayam powder
Method
• Soak rice in water for an hour and half and drain the excess water.
• Let the rice dry for a while, so that there is no water content.
• Grind the rice in a mixie to look like it is cut into 1 and 2 pieces.
• Cut green chillies and red chillies.
• Take a pan, add some oil, add mustard, urud daal, and the red chillies.
• Once the mustard splitters, add the green chillies and curry leaves.
• Add some 2 to 3 cups of water.
• Add salt to taste and some perungayam powder.
• Allow the water to boil.
• Once water boils, add the rice flour to it and mix thouroughly.
• Keep the stove in a very small fire and allow it to cook for a 10 mts. Switch off gas and allow to cool a bit.
• Take a steel vessel with holes, add some oil and make the vessel oily.
• Make with the rice uppuma small small balls with hand .
• Use water to cool your hands.
• Keep the Uppuma balls in the hole vessel, and steam it for 15 mts. (without the wait of the cooker)
Serve with coconut chutney

Utappam
Ingredients
• Rava (Sooji) 2 cups
• Rice flour 1 cup
• Urad flour 1/2 cup
• Chopped Green Chillies 5
• Onions 1
• Cilantro 1 small cup
• Curd 3 cups
• Salt
Method
• Make a smooth flowing batter of Rava, Rice and Urad flour, by adding Curd alone. Use more curd to dilute the consistency.
• Add to it the chopped chillies, onions.
• Add salt as required.
• Spread the batter on a heated tawa and add oil on the sides. Roll it over after sometime, add some more oil.
Serve it with hot cilantro chutney.

Uttapam
Ingredients
• Rice flour -3cups
• Coconut milk-1can
• Dry yeast-1tsp
• Sugar -1tbs
• Water-3cups
Method
• Warm 2tbs of water, mix in 1tbs sugar & 1tsp yeast,keep aside.
• In a mixing bowl, mix the flour & coconut milk.
• Make it into a smooth paste making sure there are no lumps.
• Add water gradually & mixing thoroghly till a thin batter is made.
• Add the dissolved yeast into the batter, mix & let it ferment for 6-8hrs.
• When the batter has rised up significantly, it's ready to be used.
• Heat a Tawa in medium flame, pour 1 spoon full of batter into the tawa, rottate the tawa once so that the batter spreads around a little.
• Cover & let cook for a minute.Using a spatula remove the appam when ready.
Serve it hot with a spicy side dish.

Jaggery Dosa
Ingredients
• 2 cups wheat flour
• 1/4 th cup rice flour
• 1 cup jaggery
• half coconut grated
• 5-6 elaichi powdered
• Ghee
Method
• Add jaggery to two cups of water in a vessel in stove and keep stirring till completely dissolved.
• Keep it down and when little warm add wheatflour, rice flour, coconut and elaichi powder. Mix everything very well.
• Keep the tawa and pour the batter little thick and pour ghee on top. Turn over slowly. Let both sides be light red.
Serve hot.

Venn Pongal
Ingredients
• Rice 2 cups
• Toor Dal 3/4 cup
• Coarsely crushed peppercorns 2 tsps
• Cumin seeds 1 1/2 tsp
• Ginger 1 1/2 inches long cut into tiny bits
• Cashew nuts 5
• Ghee 3 tsps
Method
• Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove.
• The two should be cooked till soft.
• In a seperate pan add the ghee and when it is hot fry the cashew pieces in it.
• When the pieces turn brown add the crushed peppercorn and the cumin.
• When they splutter add ginger and fry.
• Add the cooked mixture of the rice and dal to it with salt according to your taste.Mix well.
• Add a teaspoon of ghee over it.
Serve with coconut or onion chutney.

Wheat Dosa
Ingredients
• 1 cup wheat flour
• 1/2 cup water
• 1/2 medium sized onion
• 1/2 tspn red chilli powder
• Salt to taste
• 1/4 bunch cilantro
Method
• Cut onion and cilantro into very small pieces.
• Take wheat flour into a bowl, put onions, cilantro, red chilli powder, and salt in it.
• Add water to this mixture slowly and mix it well till it gets consistency of dosa batter.
• Put tava on stove. When it becomes hot pour a spoon of this batter and spread it.
• Put oil around the dosa. When it turns golden brown on the bottom, turn it the other side and remove it in 5 seconds.