Ingredients Thoor dhal - 1/4cup Turmeric powder -1/4spoon Green chillies-3(adjust to your taste) Hing -3pinches Few Curry leaves & Cilantro Mustard seeds-1/2spoon Cumin Seeds-1/2spoon Salt Oil
Method Pressure cook the dhal with a few drops of oil and turmeric powder. Chop the green chillies. Heat oil in a kadai, add mustard seeds. Once they pop up, add cumin seeds, hing, curry leaves and green chillies. Cook for two minutes..then add the cooked dhal and enough salt. Switch off the stove after two minutes, garnish the dhal with cilantro.
This dhal with ghee is a perfect combination for steaming hot rice.
Ingredients Rice flour-2cup Roasted channa dhalia(Pottu kadalai) powder-1/2cup Red chillies-12 (adjust to your taste) Hing(asafottida)-1/2spoon Seshame seed-3tablespoons Cumin seed-1 1/2tablespoons Butter-1tablespoon Salt-to taste Oil-to deep fry
Method Soak the red chillies for 2 hours and grind them with little water to a fine paste. Mix all the dry ingredients..add the melted butter and 4spoons of heated oil, chilli paste and make the dough. (Can sprinkle water,if required) Heat the oil in medium heat. Put the dough in the Murukku press..press them into spirals. Put them in the oil..flip them over after a few minute. Take them out when the oil stops sizzling and the murukkus turn into nice golden colour. Tasty murukku is ready..store them in an airtight container and enjoy with your tea.
This is an easy evening snack..I bought this pancake puff pan(Paniyaram pan for us.. :) ) here in a baking goods shop.It came with a recipe book. Was thinking of going through the book for a long time..finally I tried this pancake puff. By the way, this is not from that book, I added my own choice of ingredients. :)) another easy snack for evening tea/coffee.
Ingredients All purpose flour -1cup Egg-1 Curd-1/4cup Baking Powder-a pinch salt to taste Finely chopped onion,green chillies,curry leaves and cilantro leaves-little more than 1/4cup a few coconut pieces(optional)
Method Mix the egg and baking powder. Add the curd and mix well. Add the flour and salt..mix everything together and keep it aside for at least half hour.Batter should be in idli batter consistency..can add little water if needed. Add the chopped onion,g.chilli,curry leaves,cilantro, coconut pieces and mix it with the batter. Heat the pancake puff pan(paniyaaram pan) in mudium heat..brush the wells with some oil and pour the batter.flip it once it is done on one side. Take the pancake puffs once both the sides become nice golden colour. Serve hot with your choice of chutney or simply the pancake puff with coffee/tea.
Ingredients Split moong dhal-1/4cup Tomato-2 Half of a medium onion Green chilli-2 Few curry leaves,coriander leaves Sambar Powder-3/4spoon Cumin seeds-1/2spoon Mustard seeds-1/2spoon Red chilli-2 Asafottida(Hing)- 1/4spoon Sugar-1/2spoon(Optional) Oil Salt
Method Pressure cook the dhal with turmeric powder and a few drops of oil. Add the chopped onion,tomato and green chilli . a cup of water with the dhal and cook till the tomatoes become mushy (add more water if u need a thin sambar). Add the sambar powder,salt and sugar and cook it on medium heat. Finally make the tempering with mustard seed,cumin seed,red chillies,Hing, curry leaves and pour it in the sambar and switch of the stove. Garnish with cilantro..sambar is ready to serve. It goes well with idli/dosa/rava upma.
Ingredients Medium size bok choy-4 Half of a medium onion Red chillies-4 (adjust to your taste) Mustard seeds-1/2spoon Channa dhal-1/2spoon Urad dhal-1/2spoon Grated coconut-11/2spoon Oil-1spoon A pinch of sugar Salt-to taste.
Method Wash and remove the hard stems of Bok choy..chop the leaves finely. Chop the onions. Heat oil in a pan..add the mustard seeds..once they crackle, add channaa dhal and urad dhal and fry them till they turn golden brown. Add the red chillies and chopped onions. Add the chopped veggie,pinch of sugar, sprinkle some water and cook it till it tenders. Finally add salt and grated coconut..mix everything together and switch-off the stove. Delicious bok choy poriyal is ready to serve. goes well with variety rice,white rice and chapathi's.
Ingredients Lentil-1/4cup Broccoli-150gram Half of a medium size onion Green chilli-1 Tomato-1 A tiny piece of Tamarind Ginger-1inch piece Chilli Powder-11/4spoon Coriander Powder-1/2spoon Cumin powder-1/2spoon Coconut milk Powder-1 1/2spoon Turmeric Powder-1/4spoon Cumin Seed-1/2spoon Ghee-1/2spoon Salt-to taste. Cilantro-to garnish.
Method Chop the Onion,tomato,ginger and green chilli. In a pressure cooker add the lentil,Broccoli,chopped onion,tomato,ginger,chilli,cumin seeds,turmeric powder,tamarind with 3/4cup of water and cook it for 2 whistles. Once the pressure evaporates,open the cooker..mash the gravy slightly..add chilli powder,coriander powder,cumin powder,salt,coconut milk powder and bring it to boil. Finally add the ghee and cilantro and switch off the stove. Lentil-Broccoli kurma is ready..Goes well with Roti/Naan/Paratha.
Ingredients Adzuki Beans(Thattai payaru)- 1/4 cup Bottle gourd-100grams Tamarind Juice-1/4cup Coconut paste-3spoons Tomato-1 Half of a medium size onion Garlic-3pods Green chilli-1 Few Curry leaves and Cilantro MTR Madras Sambar Powder- 1 1/2spoons Turmeric powder-1/4spoon Mustard seed-1/2spoon Cumin seed-1/2spoon sugar-1/2spoon salt-to taste Oil-2spoons
Method Soak the Adzuki beans over night and pressure cook it for 3 whistles. Peel the skin of the bottle gourd and cube it. Chop the onion,green chilli and tomato. Peel the garlic and chop it. Heat oil in a pan..make the tempering with mustard seed and cumin seed. Add in the onion,curry leaves,garlic,green chilli,tomato and turmeric powder. When the onion becomes transparent, add the bottle gourd, tamarind extract and salt..bring it to a boil. Once the veggie is done, add the Adzuki beans,coconut paste,sambar powder and reduce the heat to medium low. Cook the gravy till the oil separates. switch off the stove and garnish it with Cilantro.
This kuzhambu is perfect for hot rice,idli and dosa.
This is a famous sweet in our region..unlike channa dhal poli's, these coconut poli's last long. You can store them for about a week/10 days outside. My mom has told me the stories how people have this in olden days.my grandpa will eat these with ghee and banaanaa. too sweet-na?? :)
Ingredients Shreded Coconut - 2 cups Powdered Jaggery -1 1/2 cups(Adjust to your taste..i have a real sweet tooth! :) ) Elaichi-2 Maida/All purpose flour-1cup Oil Salt- a pinch
Method Mix the salt and 2 spoons of oil with maida, then add water and make a soft dough. Coat the dough with oil and let it rest for half an hour.
Dry roast the coconut flakes till the moisture evaporates and keep it aside.
Melt the Jaggery on a low heat with little water and crushed elaichi..Add in the roasted coconut and cook till you get a thick consistency.
Once the coconut mixture is cooled down,make lemon size balls..make the same size balls from maida too.
Stuff the coconut balls carefully in the Maida balls.Flatten the stuffed balls with your fingers.
Put the flattened opputtu on a (medium hot) griddle..sprinkle some oil and cook on both sides.
delicious Opputtu is ready to serve...tastes better after one or two days.
Ingredients 
