Red chilly – 10 to 15 (as you required ) Bengalgram dal – 1 cup Sesame ( ellu ) – 1/4cup Urad dal – 1/2cup Hing ( solid ) – one small gooseberry size Curry leaves (dried) – 1cup Salt – ( to taste ) Method 1. Dry roast all the… Continue reading Ellu Idly Podi
Peerkankai – 1 Tomato – 1 Turmeric powder – 1/4tsp Sambar powder – 11/2tsp Tamarind – 1lemonsize Fenugreek seeds – 1/2tsp Hing – 1/2tsp (generous pinch ) oil – 1/2tsp Tuvardal cooked – 4 tbsp Salt – as required Seasoning: Mustard seeds – 1/4tsp Jeera – 1/4 tsp Hing – 1/4tsp Curry leaves –… Continue reading Peerkankai Sambar ( Ridge guard )
Potato. – 2 Onion – 1 ( finely chopped ) Ginger garlic paste – 1/2tsp ( crushed ) Turmeric powder – 1/2 tsp Red chilly powder – 3/4tsp Dhania powder – 1/2tsp Salt – to taste Seasoning: Mustard seeds – 1/2 tsp Jeera – 1/4tsp Split uraddal – 1/2tsp Curry… Continue reading Potato Fry 1
Vendakai ( lady’s finger ) – 1/4 kg Red chilly powder – 1/2 tsp Jeera powder – 1/4tsp Hing – 1/4 tsp ( optional ) Salt – to taste Seasoning: Mustard seeds – 1/4 tsp Split uraddal – 3/4 tsp Oil – 3 tsp Method: Clean and chop the lady’s finger as shown… Continue reading Vendakai Kara Poriyal
Vengayathal – 1 bunch ( wash & finely chopped ) Moongdal -1/4cup Sambar powder – 1 tsp Pottukadalai Podi- 1 tsp ( gram flour ) Tomato – 2medium size , finely chopped. Salt – as required Seasoning : Mustard seeds -1/2tsp Jeera – 1/4tsp Split uraddal – 1tsp Hing – 1/2tsp Curry leaves – few… Continue reading Vengayathal Kootu ( Spring Onion )
Double Beans Kurma Fresh double beans – 20 nos Onion – 1 Carrot – 1 Potato – 1 Tomato – 1 Salt – to taste Grind To Paste: (grind into fine paste) Coconut -4 pieces Garlic – 3pods Cashew – 8 Ginger – 1 inch Khuskhus -1 tsp Coriander leaves – handful Green chilly… Continue reading Double Beans Kurma
Carrot And Coconut Burfi Carrot – 1/2kg ( 3) Coconut – equal to carrot quantity Walnut – 10 Sugar – 1cup Ghee – 2tsp Method: 1. Grate the carrot and set aside. 2. Dessicate the coconut and set aside. 3. Heat pan with 1tsp ghee,addthe grated carrot, fry till the… Continue reading Carrot and Coconut Burfi
Sambar Satham (Bisibelabath ) Rice – 1 cup (jeera rice or ponni rice ) Tuvar dal – 1/2cup Assorted Vegetables – 1cup (carrot,beans,drumstick,peas,lady’sfinger,brinjal,chow-chow,shallots) Turmeric powder – 1tsp Sesame oil – 2tsp Ghee – 2tsp Salt – As you required Tamarind juice – 4tbsp Roast and Grind : ( Make into a fine paste )… Continue reading Bisibela Bath ( Sambarsatham )
Noodles – 1pocket Carrot – 1 Beans – 5 Babycorn – 1 Crushed garlic – 3pods Onion – 1 Capsicum – 1 ( small ) Cabbage – 50grams Chilly sauce – 1/2tsp Tomato sauce – 1/2tsp Soya sauce – 1/2tsp Oil – 3 tsp Salt – to taste Green chilly – 3 slit Method:… Continue reading Veg Noodles
Small Potato Fry Small Potato -1/4kg Onion – 1 medium size Tomato – 2 Sambar powder -1 tsp Turmeric Powder -1/4 tsp Salt – to taste Grind coarsely : Funnel Seeds -1/4tsp Onion Piece -14 Ginger -1/2’ Garlic -4 pods Seasoning: Mustard Seeds -1/2tsp Split Uraddal -1 tsp Curry Leaves – Few Method: … Continue reading Small potato Fry
