Idly bonda - இட்லி மாவு போண்டா

Ingredients:

• Idly batter 1 cup
• Mustard seeds 1/2 tsp
• Jeera 1/2 tsp
• Bengal Gram (Channa dhal) 1tsp
• Broken black gram (Urad dhal) 1tsp
• Salt
• Onion 1
• Green Chilly 4
• Rice flour 1tsp
• Oil
  

Method:

• Finely chop the onion and green chillies.
• Heat the kadai with 1 tsp of oil and add mustard, jeera.
• Add bengal gram,broken black gram and fry till golden brown.
• Add onion, green chillies and fry till raw smell goes.
• Mix the rice flour to the idly batter and add the fried ingredients.
• Heat the kadai with enough oil for deep fry.
• Pour a spoon full of batter and deep fry in oil till Golden Brown.

Chicken Noodles - சிக்கன் நூடுல்ஸ்

Ingredients:

• Noodles 1 pack
• Chicken Breast 1
• Carrot 2 - Diced
• Beans 10 - Chopped
• Cabbage 1cup - Shredded
• Capsicum 1 - Sliced
• Spring Onions 2 - Chopped
• Egg 1
• Salt
• Pepper powder 1tbl
• Ajinomotto (or) Chineese salt 1/2 tsp
• Ginger Garlic Paste 1tsp.

Optional Ingredient:

• Chilli Paste or sauce 1tsp
• Soy Sauce 1tsp
  

Method:

• Boil the noodles, drain the water and spread the noodles on a flat surface and toss 1tsp of oil.
• Clean the chicken breast and cut into small pieces.
• Cook the chicken with salt and keep aside.
• Heat the pan with 1tbl of oil and add the cabbage,beans fry for few mins and then add Ajinomoto, carrot,capsicum.
• Add the ginger garlic paste and stir them for a while & add chicken,Scrambeld egg,salt,optional ingredients,Pepper powder,spring onions and stir-fry.
• Add the noodles and stir-fry on high flame for few mins.
  

Note:

• Chings Hakka Noodles can be used for better and great taste.
• After boiling the noodles drain the hot water and run some cold water on it, to prevent sticking.
• Noodles should not be over cooked.It should be partially cooked to taste good.
• Chicken can be replaced with other vegetables for veg noodle

Vegetable Bonda - வெஜிடபிள் போண்டா

Ingredients:

• Carrot 1
• Beans 10
• Potato 1 [small]
• Peas 1/2 cup
• Onion 1
• Green chilly 4
• Salt
• Turmeric 1/4 tsp
• Red chilli powder 1 tsp
• Garam Masala 1/2 tsp
• Lemon Juice 1tsp
• Jeera 1tsp
• Gram flour 1 cup
• Rice flour 1tbl
• Asafoetida 1/4 tsp
  

Method:

• Chop the carrot, beans, patato.onion,green chilly.
• Heat the pan with 2tsp of oil add the jeera and onion.
• Fry till translucent and add green chilies and all the vegetables.
• Add salt,turmeric,1/2 tsp of chilly powder,garm masala and the lemo juice.
• Fry until vegetables are cooked.
• Remove from the flame and let it cool.
• Mix the Gram flour,rice flour,salt,red chilly powder with water
  and make the batter (neither too thick nor too loose).
• Make small balls of the vegtables and dip them in gram flour batter.
• Deep fry in oil until golden brown.

Carrot Fry - கேரட் பொரியல்

Ingredients:

• Carrot 1/2 kg
• Mustard seeds 1/2 tsp
• Jeera 1/2 tsp
• Bengal Gram (Channa dhal) 1tsp
• Broken black gram (Urad dhal) 1tsp
• Salt
• Chilli powder 1/2tsp
• Turmeric powder 1/4 tsp
• Shreded coconut 1/4 cup
  

Method:

• Clean and cut the carrot into small even pieces.
• Heat the kadai with 1tbl of oil and add the mustard seeds,jeera,broken gram and broken black gram.
• Fry the gram till golden brown.
• Add the carrot,salt,turmeric,chilli powder.
• Fry for a while and add 1/4 cup of water and cover the kadai.
• Cook until the carrot becomes soft or until well cooked and add the shreded coconut.

Beans Fry - பீன்ஸ் பொரியல்

Ingredients:

• Beans 1/2 kg
• Onion 1 {optional}
• Mustard seeds 1/2 tsp
• Jeera 1/2 tsp
• Bengal Gram (Channa dhal) 1tsp
• Broken black gram (Urad dhal) 1tsp
• Salt
• Chilli powder 1/2tsp
• Turmeric powder 1/4 tsp
• Shreded coconut 1/4 cup

Method:

• Clean and cut the Beans into small even pieces.
• Heat the kadai with 1tbl of oil and add the mustard seeds,jeera,broken gram and broken black gram.
• Fry the gram till golden brown and add the onion and fry till tranlucent.
• Add the beans,salt,turmeric,chilli powder.
• Fry for a while and add 1/2 cup of water and cover the kadai.
• Cook until the beans becomes soft, stir-fry until the water gets drained and add the shreded coconut.

Roasted Gram( Pottukadalai) Vada- பொட்டுகடலை வடை

Ingredients:

• Roasted gram 1cup
• Rice flour 1 tbl
• Onion 1
• Green chilly 4
• Curry leaves 4
• Asafoetida 1/2 tsp
• Salt
• Oil

Method:

• Powder the roated gram in blender.
• Chop the onions,curry leaves,green chillies.
• To the powdered roasted gram add the rice flour,salt,asafoetida,onion,curry leaves and green chillies.
• Add some water and mix all the ingredients well.
• Make small balls and flaten them into vada shape.
• Deep fry till golden brown.

Note: Do not grind the gram into fine powder,it can be little coarse.

Egg Thokku - முட்டை தொக்கு

Ingredients:

• Egg 4
• Onion 3
• Green chilies 4
• Turmeric powder 1tsp
• Red chilli powder 1tbl
• Black Pepper powder 1/2 tsp
• Garam Masala 1/2 tsp
• Coriander powder 1 1/2tbl
• Salt
• Oil
  

Seasoning:

• Mustard 1tsp
• Jeera 1tsp
• Aniseed 1/2 tsp
• Curry Leaves

Method:

• Boil the egg and cut it into 4 pieces each.
• Finely chop the onion and green chillies.
• Heat the Fry pan with 2 tbl of oil and add the seasoning.
• Add the finely chopped onion and fry till golden brown .
• Add the turmeric,red chilly powder, garam masala and finely chopped green chillies.
• Add the corriander powder,salt and fry well
• Pour 1/2 cup of water and cover the pan and cook in medium flame for 5 mins
• Add the egg pieces ,pepper powder and boil till the gravy thickens (i.e) till it comes to thokku (thick Gravy) consistency.
• Garnish with finely chopped corriander leaves and fried curry leaves.

Chicken Thokku - கோழி தொக்கு

Ingredients:

• Chicken 1 kg
• Onion 3
• Tomato 3
• Green chilies 4
• Turmeric powder 1tsp
• Red chilli powder 1tbl
• Black Pepper powder 1tsp
• Garam Masala 1 1/2 tsp
• Coriander powder 1 1/2tbl
• Salt
• Oil
  

Grind Together:

• Cinnamon 1 small piece
• Cardamom 2
• Cloves 3
• Ginger !/2 inch piece
• Garlic 5 flakes

Seasoning:

• Mustard 1tsp
• Jeera 1tsp
• Aniseed 1/2 tsp
• Fenugreek 1 tsp
• Curry Leaves

Method:

• Cut the Chicken in to medium pieces and clean it.
• Finely chop the onion, tomato and green chillies.
• Heat the Fry pan with 2 tbl of oil and add the seasoning.
• Add the finely chopped onion and fry till golden brown .
• Add the ground masala and fry well till the raw smell leaves.
• Add the turmeric,red chilly powder, garam masala and finely chopped green chillies.
• Add the corriander powder,tomato ,salt and fry till tomato becomes soft and comes to gravy consistency.
• Add the chicken peices and fry it for few min till the skin color changes.
• Pour 1/2 cup of water and cover the pan and cook in medium flame until the chicken is well cooked.
• Add the Pepper powder and boil till the gravy thickens.
• Garnish with finely chopped corriander leaves and fried cashewnuts.

Variation:

• Thick fine paste of coconut and aniseed can also be added after the chicken is cooked.
  

Mutton Thokku - மட்டன் தொக்கு

Ingredients:

• Mutton 1/2 kg
• Onion 2
• Tomato 2
• Green chilies 4
• Ginger Garlic Paste 1 tbl
• Turmeric powder 1tsp
• Red chilli powder 1tbl
• Black Pepper powder 1tsp
• Garam Masala 1 1/2 tsp
• Coriander powder 1 1/2tbl
• Cinnamon 1 small piece
• Cloves 3
• Salt

Seasoning

• Mustard 1tsp
• Jeera 1tsp
• Aniseed 1/2 tsp
• Fenugreek 1 tsp
• Curry Leaves

Method:

• Cut the mutton in to medium pieces and clean it.
• Finely chop the onion, tomato and green chillies.
• Powder the cinnamon stick and cloves together.
• Heat the cooker with 2 tbl of oil and add the seasoning.
• Add the finely chopped onion and fry till golden brown .
• Add the ginger garllic paste and fry well till the raw smell leaves.
• Add the powdered cinnamon,cloves , turmeric,red chilly powder, garam masala and finely chopped green chillies.
• Add the corriander powder,tomato ,salt and fry till tomato becomes soft and comes to gravy consistency.
• Add the mutton peices and fry it for few min till the skin color changes.
• Add 1 1/2 cup of water and pressure cook until the mutton gets cooked well.
• After pressure cooked add the pepper powder& bring the gravy to boil for another 5 mins or untill the excess water gets evaporated and comes to thokku(Thick Gravy) consistency.
• Garnish with finely chopped corriander leaves and fried cashewnuts.
  

Variation:

• Thick fine paste of coconut can also be added after the mutton is pressure cooked.

Note:

• Do not add more water as the mutton will leave some water when pressure cooked.
• Boiling time increases, when more water is added.
• In case of more water,thick fine paste of coconut can be added.

Chinese food - சீன உணவுகள்

1. Egg Noodles - முட்டை நூடுல்ஸ்
2. Chicken Noodles - சிக்கன் நூடுல்ஸ்
3. Vegetable Fried Rice - வெஜிடபிள் பிரைட் சாதம்
4. Hot & Sour Chicken Soup
5. Vegetable Spring Roll - ஸ்பிரிங் ரோல்
6. Chicken Noodles - சிக்கன் நூடுல்ஸ்

Non-Veg Fries - அசைவ வருவல்கள்

Non-Veg Fries

1. Chicken 65 - சிக்கன் 65
2. Chilli Egg fry - சில்லி முட்டை வருவல்
3. Chettinadu Chicken Fry - செட்டினாடு சிக்கன் வருவல்
4. Quick Chilli Chicken Fry - எளிய மிளகாய் கோழி வருவல்
5. Malai Chicken Kabab -மலாய் கோழி கபாப்
6. Sweet & Spicy Chicken
7. Simple Spinach Chicken Fry-எளிமையன பசலை கீரை கோழி வருவல்
    

Field Bean Chicken Curry / மொச்சை கோழி பிரட்டல்

Ingredients / தேவையான பொருட்கள் ;

1. Chicken  /  கோழி    1/2 kg
2. Field Bean cooked  / மொச்சை   1cup
3. Onion  / வெங்காயம்  2
4. Tomato medium  / தக்கால்ளீ    2
5. Green chilies / பச்சை மிளகாய் 4
6. Ginger & Garlic paste  / இஞ்சி பூண்டு விழுது   1 1/2  tbs
7. Oil / எண்ணெய்  2  tbs
8. Salt as required / உப்பு
9. Turmeric powder  / மஞ்சள் தூள்  1 tsp
10. Red chilli powder  / மிளகாய் தூள்   1tbs 
11. Coriander powder  / தனியா தூள்  1/2 tbs
12. Coriander leaves chopped / கொத்தமல்லி இலை 1/4 cup

To Grind /  அறைக்க வேண்டிய பொருட்கள் ;

1. Coconut Shredded  / தேங்காய்  1/2 cup
2. Cumin see / சீரகம் 2 tsp
3. Fennel seeds  /  சோம்பு  2 tsp
4. Peanut /  வேர்கடலை 1/4 cup
5. Poppy seeds  / கச கசா 3tbs
6. Cloves / லவங்கம் 4
7. Cardamom / ஏலக்காய் 3
8. Peppercorn   / மிளகாய் 2tsp

Seasonings /  தாலிக்க வேண்டிய பொருட்கள் ;

1. Mustard seeds /  கடுகு  1/2 tsp
2. Cumin Seeds  / சீரகம்  1tsp
3. fennel  Seeds   /  சோம்பு  1/2 tsp
4. Curry leaves  / கருவேப்பிள்ளை  10

Method /  செய்முறை;

1.  Clean and cut the chicken into medium sized pieces
2.  Pressure cook the chicken with  half the quantity of Salt, Turmeric & Red chilli powder with one cup of water until its 3/4 th cooked.
3. Heat a pan with oil and add the seasoning and let it splutter.
4. Finelyஅ chop the onion and tomato. slit the green chillies,
5. Once the seasonings have spluttered add the finely chopped onion. Fry on a medium flame until the onion becomes translucent.
6. Add the ginger garlic paste and fry until the  raw smell leaves.
7. Now add the slit green chillies and chopped tomato. Even the tomato has to cooked on a medium flame preferably covered. So it gets cooked and becomes soft and comes together to a gravy consistency.
8. Add the salt, turmeric and red chilli powder and fry for the raw smell to go.
9. Its time to add the ground paste and fry without adding water. Because the Spices was not roasted before grinding.
10. Fry for few minutes until the oil is seen on the sides.
11. Add the cooked chicken  along with the broth and the cooked field bean. Stir well and cook covered until the chicken is completely cooked in other words soft and tender.
12. This  Curry has to be thick, so do not add more water. Cook until the oil collect on top of the gravy.
13. Garnish with chopped coriander leaf or with  fried cashews or onions & curry leaves.
14. Mouth watering chicken field bean curry is ready to be enjoyed with rice, chapathi, paratha.

Chutney - சட்னிகள்

1. Coriander Chutney - கொத்தமல்லி சட்னி
2. Ridge Gourd skin chutney - பீர்கங்காய் தோல் தொவயல்

Vegetable Fries - சைவ பொரியல்கள்

1. Cauliflower Fry - காலிஃபிலவர் வருவல்
2. Ladies Finger Fry - வெண்டக்காய் பொரியல்
3. Beetroot Poriyal - பீட்ரூட் பொரியல்
4. Beans Fry - பீன்ஸ் பொரியல்
5. Carrot Fry - கேரட் பொரியல்
6. Elephant Yam Fry - சேன்க்கிழங்கு வருவல்
7. Yam Fry - சேப்பங்கிழங்கு வருவல்
8. Elephant Yam Fry - சேனைக்கிழங்கு வருவல்

Vadas - வடைகள்

1. Methu/Ulunthu Vadai - மெது வடை
2. Roasted Gram( Pottukadalai) Vada- பொட்டுகடலை வடை
3. Vegetable Bonda - வெஜிடபிள் போண்டா
4. Idly bonda - இட்லி மாவு போண்டா
5. Black Gram Bonda - மெது போண்டா
6. Mysore Bonda - மைசூர் போண்டா
7. Onion Rings - வெங்காய சுருள் பஜ்ஜி
8. Tapioca Vada - ஜவ்வரிசி வடை
9. Bread Bonda - பிரெட் போண்டா

Sweets - இனிப்பு வகைகள்

1. Sweet Pongal - சர்கரை பொங்கல்
2. Puran Poli - போலி
   

Vegetable Curries - சைவ கொழம்புகள்

1. Fried Brinjal Curry - பொரித்த கத்திரிக்காய் கொழம்பு
2. Palak(Spinach) Masiyal- பசலக்கீரை மசியல்
3. Bread Kofta Gravy - பிரெட் கோஃப்தா கிரேவி
4. Vadai Curry - வடைகரி
5. Moorkuzhambu - மோர் குழம்பு
6. Chole - வெள்ளை கொண்டை கடலை கிரேவி
7. Gram Ball (Parupurundai) Kuzhambu - பருப்பு உருண்டை குழம்பு
8. Kootu - கூட்டு
9. Black Chick Peas Gravy - கருப்பு கொண்டக்கடலை க்ரேவி
10. Potato capsicum gravy - உருழைகிழங்கு கொடைமிளகாய் க்ரேவி
11. Kongu Chenna Masala - கொங்குனாட்டு ஷென்னா மசாலா
12. Brinjal Curry - எண்ணை கத்திரிக்காய்.
13. Garlic Curry -பூண்டு குழம்பு
14. Vegetables coconut Kurma - தேங்காபால் குருமா
15. Creamy Spinach Curry - பாலாடை நிறைந்த பசலை கீரை குழம்பு
     

Fried Brinjal Curry - பொரித்த கத்திரிக்காய் கொழம்பு

Ingredients:

• Brinjal 4
• Onion 2
• Tomato 2
• Coconut 1/2 cup
• Anise 1/2 tsp
• Mustard 1/4 tsp
• Jeera 1/4 tsp
• Salt
• Turmeric 1/2 tsp
• Red Chilli powder 1 1/2 tsp
• Corriander powder 1/2 tsp
• Oil 2 tbl

Method:

• Split brinjal by making 4 cuts.
• Grind coconut and Anise to fine thick paste.
• Heat fry pan with 1 tbl of oil.
• Mix brinjal with salt, 1/4 tsp of turmeric and 1/2 tsp of red chilli powder.
• Stir fry brinjal in oil till its well cooked.
• Remove brinjal from flame.
• Add 1tbl of oil and season with mustard and jeera.
• Add onion and fry till golden brown.
• Add turmeric, salt, corriander powder, red chilli powder and tomato.
• Fry till it becomes thick gravy.
• Add coconut paste and one cup of water.
• Boil it for 7 minutes.
• Add fried brinjal.
• Boil in medium flame until oil get collected on top.

Cauliflower Fry - காலிஃபிலவர் வருவல்

Ingredients:

• Cauliflower 1
• Onion 1
• Garlic 4 cloves
• Mustard seeds 1/2 tsp
• Jeera 1/2 tsp
• Salt
• Chilli powder 1/2tsp
• Turmeric powder 1/4 tsp
• Pepper powder 1tsp
• Ginger Garlic Paste 1tsp
• Garam Masala 1/2 tsp
• Coconut shreded 2tbl
• Aniseed 1/2 tsp
• Oil 2tbl

Method:

• Clean and cut the cauliflower into small pieces.
• Grind the Coconut with aniseed.Make a fine thick paste.
• Heat the kadai with 1tbl of oil and season with mustard & jeera.
• Add finely chopped garlic,onion and fry till golden brown.
• Add ginger garlic paste fry till the raw smell goes and then add salt,turmeric,garam masala,chilli powder.
• Fry them together for few minutes.
• Add cauliflower and stir-fry until it gets cooked.
• Add the coconut paste,pepper powder and 1tbl of oil and fry them on high for 4 mins.

Ladies Finger Fry - வெண்டக்காய் பொரியல்

Ingredients:

• Ladies finger 1/2 kg
• Mustard seeds 1/2 tsp
• Jeers 1/2 tsp
• Bengal Gram (Channa dhal) 1tsp
• Broken black gram (Urad dhal) 1tsp
• Salt
• Chilli powder 1/2tsp
• Turmeric powder 1/4 tsp
• Pepper powder 1tsp

Method:

• Clean and cut the ladies finger into small even pieces.
• Heat the kadai with 1tbl of oil and add the mustard seeds,jeera,broken gram and broken black gram.
• Fry the gram till golden brown and add the ladies finger,salt,turmeric,chilli powder.
• Fry them for few mins in medium flame.Stir ocationally in between by adding some oil .
• Fry the ladies finger till the stickyness goes& then add the pepper powder and fry on high for 4 mins.

Note:After cleaning the ladies finger toss them on the paper towel or normal cloth to remove the water so it prevents the stickiness.
And also helps in reducing the frying time.

Beetroot Poriyal - பீட்ரூட் பொரியல்

Ingredients:

• Beetroot 2
• Bengal Gram (Channa dhal) 1tsp
• Broken black gram (Urad dhal) 1tsp
• Whole red chilli 3
• Mustard seeds 1/2tsp
• Jeera 1/2 tsp
• Salt
• Chilli powder 1tsp
• Coconut shredded 1/4 cup

Method:

• Dice the beetroot.
• Heat the kadai with 2tsp of oil, add the mustard seeds ,jeera,whole red chilli, broken gram and broken black gram.
• Fry till golden brown and add the diced beetroot,chilli powder & salt.Stir-fry till the beetroot is cooked.
• Garnish with shredded coconut,Fried curry leaves.

Egg Noodles - முட்டை நூடுல்ஸ்

Ingredients:

• Noodles 1 pack
• Carrot 2 - Diced
• Beans 10 - Chopped
• Cabbage 1cup - Shredded
• Capsicum 1 - Sliced
• Spring Onions 2 - Chopped
• Egg 2
• Salt
• Pepper powder 1tbl
• Ajinomotto (or) Chineese salt 1/2 tsp
• Ginger Garlic Paste 1tsp.

Optional Ingredient:

• Chilli Paste or sauce 1tsp
• Soy Sauce 1tsp

Method:

• Boil the noodles, drain the water and spread the noodles on a flat surface and toss 1tsp of oil.
• Heat the pan with 1tbl of oil and add the cabbage,beans fry for few mins and then add Ajinomoto, carrot,capsicum.
• Add the ginger garlic paste and stir them for a while & then the scrambled eggs,salt,optional ingredients,Pepper,spring onions and stir-fry.
• Add the noodles and stir-fry on high flame for few mins.

Note:

• Chings Hakka Noodles can be used for better and great taste.
• After boiling the noodles drain the hot water and run some cold water on it, to prevent sticking.
• Noodles should not be over cooked.It should be partially cooked to taste good.
• Egg can be replaced with other vegetables for Veg Noodles.
  

Chicken 65 - சிக்கன் 65

Ingredients:

• Chicken 1kg
• Ginger Garlic paste 2 tsp
• Salt
• Chilli Powder 2 1/2 tsp
• Dhania Powder 1tsp
• Garam Masla 1/2 tsp
• Curd 2 tsp
• Lime Juice 1tbl
• Red color powder 1/2 tsp

Garnish:

• Fried Cashews
• Sliced onion
• Lemon
• Fried Curry leaves

Method:

• Cut the chicken into medium pieces and clean.
• Drain the water and add all the ingredients to the chicken.
• Marinate for atleast 3 hrs.
• Heat the shallow fry pan with 1 tbl of oil and add the marinated chicken.
• If there is any masala pour it on top,cover and keep it on a low flame.
• Fry the chicken in reduced flame till the chicken gets cooked completly.
• Gradually increase the flame and stir in between so the masala & chicken does not stick to the pan.
• Remove from the flame and garnish with any of the garnishing ingredients

Note:If the pan is non-stick then 1tbl of oil will do.Else it may need some more oil.
No need to deep fry in oil,this method consumes less amount of oil and taste great.

Egg Gravy - முட்டை மசால்

Ingredients:

• Egg 4
• Onion 2 big
• Tomato 2
• Ginger, Garlic paste 1tbs
• Turmeric 1tsp
• Chilli Powder 1 1/2 tsp
• Coriander powder 2 tsp

Grind Together:

• Cashews 6
• Poppy Seeds 2 tbl

Seasoning:

• Mustard
• Jeera

Method:

• Boil the eggs and remove the shell and cut it into 2 half.
• Finely chop the onions.
• Blanch the tomato in hot water ,remove the skin and make a paste
• Heat the pan with 2 tbl of oil, add seasonings and then finely chopped onion.
• Fry onions till it turns golden brown and then add the ginger garlic paste.
• Add tomato paste and all the masala powder& salt.
• Fry then for few mins and then add the ground mixture.
• Pour some water to the gravy and let it boil in high for 6 mins and then add the boiled egg
• Cook till gravy thickens.
• Garnish with coriander leaves.

This gravy can be served with chapati , poori and rice.

Variation:

1. Little grated coconut can also be added along with poppy seeds and cashews.
2. Potatoe,Cauliflower or Chicken can also be used instead of Egg

Note: To grind the Poppy seeds in a blender soak it in hot water for 15 mins.Drain the water and then grind it with other ingredients.

Palak(Spinach) Masiyal- பசலக்கீரை மசியல்

Ingredients:

• Spinach 1bunch
  
• Green chilly 6
  
• Garlic 5 cloves
  
• Onion 1
  
• Cooked Red gram (Thoor dhal) 1 cup
  
• Coconut 1/2 cup
  
• Mustard 1tbs
  
• Jeera 2 tbs
  
• Salt
  
• Oil
  
• Curyy Leaves

Method:

• Cut and clean the spinach.
  
• Grind the coconut with 1tbs of jeera
  
• Heat the pan with 1 tbs of oil and add Garlic,green chillies & onion and fry till the raw smell goes.
  
• Then add the half cup of cooked red gram and spinach.
  
• Let it boil for 7 mins or until the spinach is cooked.
  
• Remove the mixture and let it cool and mince it in blender.
  
• Heat the pan with 1tbs of oil and add mustard,jeera and curry leaves.
  
• To this seasoning add the another half cup of red gram,salt and coconut paste.
  
• Let it boil for 5 mins and then add the minced palak .
  
• Bring them to boil together for another 3mins.

Note: For seasoning Ghee can be used instead of oil. Or 1tbs of ghee can be added at last before removing from flame.

Delicous Palak masiyal is ready.Easy to prepare and good for health.

Coriander Chutney - கொத்தமல்லி சட்னி

Ingredients:

• Coriander
• Salt
• Tamarind juice 2tbs
• Coconut 1cup
• Green chilly 6
• Urad dhal 1tbs
• Curry leaves
• Mustard Seeds 1tbs
• Red chilly 3

Method:

• Blend the coriander,salt, tamarind juice,coconut and green chillies in a blender with one cup of water.
• Heat some oil in kadai and add the mustard seeds,curry leaves ,red chillies and urad dhal.
• Add this seasoning to the chutney.

Tasty coriander chutney is ready to serve with Hot Dosa or Idly.

Methu/Ulunthu Vadai - மெது வடை

Ingredients:

• Black gram (Ulunthu) 1 cup
• Pepper 5
• Salt
• Onion 2
• Oil
• Green chilly 5

Method:

• Soak ulunthu for atleast 2 hrs (If the Black gram is skinned soak and remove the skin).
• Grind the ulunthu with pepper and salt.(Better to grind in grinder instead of mixie)
• Take the batter in a Broad vessel and beat it with the egg beater at high for 5 mins.
• Finely chop the onion,green chillies,coriander(optional), ginger(optional) and add to the batter.
• Heat the kadai and pour enough oil for deep fry.
• Wet your hand and make the batter into lemon sized ball and flatten it into vada shape with the hole in center.
• Toss the vada in the oil and fry it at medium flame.
• Remove the vada from oil once it turns into golden brown.

Note:
Beating the batter incorporates air and makes the Vadas fluffy. Instead of egg beater u can also use hand and beat it for 15 mins.
While grinding add less amount of water.This helps to make vada more fluffy.

Sweet Pongal - சர்கரை பொங்கல்

Ingredients:

• Rice 1 cup
• Moong dhal 1/2 cup
• Milk 2 cup
• Water 1 1/2 cup
• Jaggery 1 1/2 cup
• Cashews 12
• Raisins 6
• Ghee 2tbls
• Cardamom 3
  

Method:

• Fry Moong dhal at medium flame for about 5 mins.
• Pressure cook the dhal and rice with milk and water.
• Dilute the Jaggery with 1 cup of water and heat it with the powdered cardamom.
• Filter the Jaggery with thin muslin cloth to remove any residual impurities.
• Fry the cashews and raisins with 1 tbls of ghee.
• Pour the jaggery and fried cashews over the boiled rice & dhal mixture.
• Mix them well with another 1tbls of ghee.

Hot and Delicious Sweet Pongal Ready