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com/south-indian/ Paneer butter masala Ingredients Paneer -15 blocks Onion -2 (blanched and purred)Tomato puree - 3 tsp Ginger Garlic paste - 1 tsp Cashew nut paste - 2 tsp Chilli powder - 2 tsp Coriander powder - 1 tsp Turmeric powder - tsp Gram masala - tsp Fresh cream -1 cup Butter - 2 tsp

Note: Panneer: Paneer is fried in oil till golden brown colour and soak in warm water for an hour to make them soft. Preparation: Take a pan and heat with butter. Then add onion puree. Saut until the puree colour changes to light brown colour. Now add ginger garlic paste. Fry till raw smell disappears. Then add red chilli powder, coriander powder, cashewnut paste, tomato puree, turmeric powder, garam masala and salt. Saut for 7-8 mins. Now add fried and soaked paneer cubes and little water. Cook till the gravy becomes semi solid. Finally add fresh cream and switch off the stove. Now paneer butter masala is ready. Serve with chapatti, poori, naan and paratha.

Rava dosai

Rava dosa is a favourite recipe in our house. I make this once every two weeks. There are different versions in the measurements of riceflour, sooji and maida and I have tried many. Somehow I am comfortable with this version as it is quick and easy to make. It tastes delicious with sambar and chutney.This is my entry to Pavani's .

Ingredients Riceflour-1 cup Rava or sooji- cup Maida- cup Salt to taste For seasoning Mustard seeds- tsp Green chillie-1 chopped finely Pepper- a few Curry leaves- a few Ginger- a small piece chopped finely Coriander leaves- a few chopped finely Onion- chopped finely Oil and ghee

Method Mix the rice flour, maida and rava and add water and salt to it. The batter should be watery and flowing. Heat 1 tsp of oil in a pan and add mustard seeds, when it splutters add onions and other ingredients .Fry for 2 minutes till the onion turns transparent. Add this to the rava batter. Heat the tawa (the tawa should be very hot while u are pouring the batter) and take one ladleful of batter and spread on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa. Drizzle tsp of oil and tsp of ghee on the sides. When it becomes golden brown turn it over. Serve hot with sambar. Note: Make sure the batter is very thin(thinner than the dosa batter). If the batter becomes thick after making few dosas add little water to it. MALAI KOFTA RECIPE

Ingredients:

For the Kofta: 1 1/2 lb. potatoes 2 heaped tbsp each of crumbled paneer, khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream) 4-5 cashewnuts chopped 1 tbsp raisins 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder

1 tsp cumin powder 1 tsp red-chilli powder 1/2 tsp cardammom powder Salt To Taste 3 tbsp cooking oil/ghee(clarified butter) Oil for frying the koftas For the gravy: 2 medium onions,chopped 3 flakes garlic,crushed 1 inch ginger,crushed 3 large tomatoes,pureed 1 tsp red-chilli powder 1/2 tsp garam masala powder 1/2 tsp dhania(corainder) powder 1/2 tsp cumin powder 2 tsp powdered poppy seeds 1/2 tsp sugar 1 tbsp ground peanuts/cashewnuts

How to make malai koftha : Boil the potatoes till tender. Peel, mash and add salt to taste. Keep aside. Mix all the other ingredients for the kofta into a paste. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside. Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate. Add the pureed tomatoes and the masala powders. Add the sugar and the ground peanuts. The gravy will begin to thicken. You can also add some malai to thicken it some more. Mix in some water if necessary. When the gravy comes to a boil, add the koftas. Heat through and serve the malai kofta. Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy. RAJMA (RED KIDNEY BEANS) RECIPE

Ingredients:

2 cups Rajma ( Red kidney beans) Salt To taste 1 Pinch Turmeric powder 1 Onions, chopped 5 Garlic cloves, chopped 1 inch Ginger, chopped 3 Green chillies, chopped 3 Tomatoes, chopped 1/2 tsp Corainder powder 1 tsp Red chilli powder 1/2 tsp Garam masala 2 tbsp Oil Handful Corainder leaves

Preparation:

Soak rajma overnight. Wash and pressure cook the rajma. Keep aside. Heat oil in a pan, add ginger, garlic and chillies. Fry until they turn brown. Add onions and tomatoes. Cook until masala separates from oil. Add salt, turmeric powder and mix well. Add the boiled rajma, red chilli powder, corainder powder, garam masala and stir. Simmer the flame and cook until a thick gravy is formed. Remove from fire. Garnish rajma with corainder leaves and serve hot with chapatis or rice.

Moor kulambu Ingredients: 1 tsp- cup Rice 1 tsp- Toor dal 2 tsp Cumin seed - jeeragam cup Coconut (grated) 1 tsp Salt (as per taste) 2 cup curd (Pulicha thair) 1 cup Water 2 nos Green chili 1 tsp Urad dhal 1 tsp Mustard seeds 4 stks Curry leaves 2 tsp Oil Method: -> Soak toor dhal and rice for around 20-30 mins. ->In a bowl add curd,little water & beat well so that there should'nt be any pulp ->add salt and turmeric powder mix well. -> in a mixer grind coconut, cuminseed,g.chilli,rice and thoor dhal for around 2-3min. (can add some water for grinding) ->then add the paste to the curd and mix it well. check for the taste ->In a pan add oil when it is hot add mustard seed, urad dhal and curry leaves when it is done add it to the curd. ->keep the prepared curd in the microoven for 5 min(or in a pan in low flame). check it should not boil only light foam should form. ->Options* fry vadai and let it cool down for 2-3min then add it to the kulmabhu ->Garnish it with corriander leaves. Optional* Mostly we use vadai to prepare the moore kolambu. instead you can use ladys finger or potato or any of you favourite vegetable that doesnt give out an extra flavour to the receipe. Try it out!! for sure you will like it! :)

Rasam powder
Ingredients: Whole black peppers - 1 cup Toor Dal - 1/2 cup Cumin seeds - 1/2 cup coriander seeds - 1/2 cup Method: Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder. Paneer butter masala Ingredients: paneer - 200 gms chilli powder - 1 tsp daniya powder - 1/2 tsp garam masala pow - 1/4 tsp kasoori mathi - 1 tsp tomato puree - 2 tbsp tomato ketchup - 1/2 tsp milk - 1/2 cup butter - 50 gms onions - 1(finely chopped) salt Method: 1)heat butter in a pan.add onions and fry till they are crisp mean while add chillie pow,garam mas pow, daniya pow, ketchup, tomato puree,kasoori methi with little milk. 2)when the onions are crisp add the above mixture and mix it and close it with a lid and cook till the raw smell goes 3)now add salt and some more milk upto the required consistency 4) add paneer and just leave it for one boil. 5) serve hot

Download this Document for Free Coarsely broken pepper powder-1sp Cumin seeds-1sp Crushed ginger-1sp Chopped green chillies-1sp Shredded coconut- cup Bengal gram-1tbsp Ghee-2tbsp Salt to taste Method: Soak the green gram, par boiled rice, and the black gram together for 6 to 8 hours. Then grind them very thickly. Add enough salt and mix well. Let it ferment overnight. In the morning, fry the cashew nuts, pepper powder, cummin seeds, crushed ginger, green chillies, shredded coconut and Bengal gram in the ghee and pour the tempering on the batter. Mix well and make idlies as usual.

SAGO[JAVVARISI] IDLI: Ingredients needed: Sago-1 cup Thick buttermilk-1 cup Semolina-1 cup Baking powder-1sp Shredded carrot- cup Shredded cococnut- cup Chopped Ginger-1sp Green chillies-3 Salt to taste Method: Soak the sago in water for 4 hours. Then drain the water completely. Add the thick buttermilk, semolina, baking powder, shredded carrot, and salt to the sago and mix well. Grind the coconut with ginger and green chillies to a fine paste. Add this to the javvarisi mixture and mix well. Steam idlies as usual. SURAIKKAI IDLI: Ingredients: Rice flakes (Aval)-2 handfuls Green chillies-2 Cumin seeds-1sp Shredded coconut-1 cups Rice rawa-1 cups Shredded suraikkai[bottle gourd]-4 cups Pepper powder-1sp Chopped coriander leaves-2tbsp

Salt to taste Method: Wash the aval[poha] and grind it with green chillies , cumin seeds and coconut coarsely. Dry roast the rice rawa for a few minutes on a slow fire and then allow it to cool. Mix all these with the shredded suraikkai[bottle gourd], pepper powder,salt and coriander leaves. Keep this batter covered for three hours and then steam idlies as usual.

Venthaya idli: Ingredients needed: Par-boiled rice-4 cups Fenugreek seeds-3 tbsp One day old idli batter- cup Salt to tatse Method: Soak the par boiled rice and the fenugreek seeds together for 6 to 8 hours and then grinds them to a fine batter. Add the idli batter to this and mix well with enough salt. Let it ferment for the whole night and staem idlies as usual in the morning. ULUNTHU DOSAI: Ingredients: Par-boiled rice-1 cup Raw rice-1 cup Black gram- cup Method: Soak the boiled rice, raw rice, and the black gram separately. Grind the black gram smoothly and thengrind the rice varieties to a fine batter. Mix both batters with enough salt and let it ferment for 10 to 12 hours. KOVIL THOSAI: Ingredients: Raw rice-200gms Black gram-200gms Par-boiled rice-200gms Pepeprcrons-1sp Chopped ginger-1sp Red chillies-5 Salt to taste Method: Soak the raw rice for 1 hour and then drain it in a colander. Dry grind it to a find powder. Sieve the flour twice. Soak the black grams and the boiled rice together for 6 hours. Grind them to a smooth batter with the peppercorns, ginger and red chillies. Mix the rice flour with this batter with enough salt and let it ferment for 8 hours. Make nice doasas. GREENGRAM METHI DOSAI:

Ingredients: Par boiled rice-2 cups Green gram- cup Fenugreek seeds-2sp Salt to taste Soak the boiled rice with the green gram and fenugreek seeds together for 6 to 8 hrs and then grind them to a fine batter. Mix salt to the batter. The batter should be thin enough to prepare thin dosas. Let the batter ferment for 6 to 8 hrs and then make nice dosas. RAWA DOSA: Ingredients: Nice semolina- cup Plain flour- cup Rice flour- cup Gram flour-1tbsp Fresh curd-1 tbsp Cumin seeds-1sp Asafetida powder-sp Chopped green chillies-1sp Chopped ginger-sp Salt to taste Method: Mix the semolina, plain flour, rice flour and gram flour in a bowl. Add the curd, cumin seeds, asafetida powder, chopped green chillies, chopped ginger, and enough salt to the bowl. Now add enough water to make a thin batter. Keep it covered for hour and make nice rawa dosas.

KAL DOSAI: Ingredients: Raw rice-400gms Black grams-100gms Salt totaste Method: Soak the raw rice and the black gram separately. Drain the water in the rice and then powder it and sieve it twice. Grind the black gram with water very smoothly. Mix both with enough salt and keep it covered for 4 to 5 hours and then make thin dosas out of it. SPRING DOSAI: Ingredients: Raw rice-1 cups Black grams-50gms

Fenugreek seeds-sp Cooked rice-2stbsp

Bengal gram-3tbsp Black gram-2tbsp Red chillies-6 Oil-1tbsp Tamarind-gooseberry size Peppercorns-5 Shredded coconut-2tbsp Chopped Coriander leaves-2tbsp Enough unsalted butter Salt to taste Method: Soak the raw rice along with black gram, and fenugreek seeds for 2 hours. Grind them smoothly with the cooked rice. Add enough salt and mix well. Let it ferment for 5 hours. Fry the spices in oil to light brown colour. And grind them with the tamarind,peppercorns, shredded coconut, and chopped coriander leaves. Mix butter to the chutney in 8tbsps:50gms ratio. TOPPING: 5 Onions [chopped nicely] 5 capsicums [chopped nicely] Cabbage-250gms [shredded finely] Cashewnuts-cup [broken into small pieces] Spread the dosai batter on the hot tawa. When it is cooked on one side, turn on the other side. Put off the fire. Then spread some chutney over the dosai. Then spread a liberal layer of the topping. Then roll it very tightly. Cut into 4 pieces and serve them on the dining table. POOSANIKKAI [WHITE PUMPKIN ] DOSAI: Ingredients: Par boiled rice-1 cup Raw rice-2tbsp Shredded coconut-2tbsp Red chillies-4 Curry leaves-1tbsp Cumin seeds-sp Shredded white pumpkin-2 cups Salt to taste Method: Soak the boiled rice with raw rice for 5 hours and grind it very smoothly with shredded coconut, red chillies, curry leaves, cumin seeds and shredded poosanikkai. The batter should be thick. Add enough salt and mix well. Keep it covered for 2 hours and thenyou can make nice dosas. TOMATO DOSAI: This I have learnt from Mrs. Mallika Badrinaths cookery. Soak 1 cup raw rice with 2tbsps thur dal for 1 hour. Grind it smoothly with 1 cup chopped tomatoes, 5 dry red chillies, and a gooseberry size

tamarind. The batter should not be very thick. You can make tasty tomato dosas immediately. TAPIOCA DOSAI: Soak 1 cup raw rice and 1 cup boiled rice for 5 hours. Grind them smoothly with 1 sp aniseed, 5 red chillies and 4 cups of shredded tapioca. You can make dosai immediately. KATHARIKKAI AND POTATO KOTHSU: Ingredients: Small eggplants-3[finely chopped] Potato-1[cut into cubes] Chopped tomatoes-1 cup Slit green chillies-4 Big onion-2[chopped] Turmeric powder-1sp Mustard seeds-1sp A small piece asafetida Chopped coriander and curry leaves Red chillies-4 Salt to tatse Oil-3tbsp METHOD: Place the eggplants, potato, tomato, onions and green chillies in a bowl, add enough water to cover the vegetables and pressure cook them to 5 or 6 whistles. Then take the bowl out, and drain the water into another bowl. Mash well the vegetables with the help of a potato masher. Then again add the cooked water to it with 1 sp turmeric powder and enough salt. Heat a kadai, and pour the oil. When the oil becomes hot the mustard seeds, theasafetida , red chillies and the chopped leaves. Pour this tempering to the prepared kothsu and let it boil. If the kothsu is too thick then you can add cup to 1 cup of water for the right consistency. Just let it boil for 5 minutes. This is a very tasty kothsu. But this kothsu should not be simmered for a long time . Then its taste will not be the same. TOMATO AND KATHARIKKAI KOTHSU: Ingredients: Small eggplants-4 Red chillies-4 Coriander seeds-1sp Gram dal-2sp Mustards-1sp Asafetida powder-1sp Curry leaves-1 spring Onion-1[finelychopped] Tomatoes-2 cup [finely crushed] Turmeric powder-1sp Chopped coriander leaves-2tbsp Enough oil Salt to taste Method: Grill the eggplants on a gas fire until they are well cooked. Then remove the outer cover and take out the flesh. In a little oil, fry the red chillies, and the coriander seeds to a golden colour. Powder them with the gram dal. Again in 2 or 3tbsps oil, toss the mustard seeds, asafetida, and curry

leaves. Then add the onion and tomatoes . Cook them until they are mashed well and the oil comes on the top. Now add the katharikkai flesh and toss them for some minutes. Add 1 cup or 2 cups of water, the powder, 1sp turmeric powder and enough salt. Let it simmer until the gravy is thickened. Add the chopped coriander leaves and mix well. IDLI PIZZA: Pour the idli batter on the idli moulds up to th quantity. Mix 1tsp or 2tsp of water with one small cup of tomato ketchup. Sprinkle this over it. Spread little chopped spring onions, chopped tomato pieces, and chopped capsicum over the batter. Sprinkle a little coarsely ground ajwain powder, and lastly spread shredded pizza cheese over it. Steam the idlies as usual idlis. DOSAI PIZZA: The preparation is the same as Idli pizza. But the pizza dosai should becooked on a low flame on a dosa plate instead of steaming. And also thedosai should be covered while cooking. Then only the pizza dosai will becrisp and also the cheese will be melted at the same time.

KEERAI PONGAL: Ingredients: Raw rice-1 cup Split green gram- cup Water-6 cups Onion-1 [finely chopped] Cumin seeds-1sp Asafetida powder-1sp Green chillies-3 [finely chopped] Ghee- cup Crushed tomatoes-1 cup Crushed ginger-1sp Small eggplants-3[finely sliced] Coarsely ground peppercorns-1sp Turmeric powder-1sp Finely chopped palak leaves-2 cups Salt to taste Method: Wash the raw rice and the green gram together and soak them for hour.

VEGETABLE RAVA UPPUMA RECIPE Ingredients:

2 cups semolina (sooji, rava) 1 carrot (gajar) 1/4 cup french beans (flas beans)

1 small cauliflower (phool gobi) 1 capsicum (shimla mirch) 1 onion 1 inch ginger (adrak) 4 green chillies 1 lemon 6 tblsp oil (tel) 1/2 tsp mustard seeds (raai) 4 red chillies whole 2 tsp black gram split (urad dal) 10-12 curry leaves (kari patta) 1/4 cup green peas (matar) (shelled) 1/4 tsp asafoetida salt (namak) to taste

Roast the rava in a dry kadai without the color changing, remove and cool. Wash, peel and cut the vegetables to small dices of equal size. Peel and chop onion and ginger fine. Wash and slit the green chillies and squeeze the lemon, strain and keep juice. Boil water, add little salt and cook carrot, beans and cauliflower for 10 minutes, drain and reserve. Heat oil, temper with mustard seeds, red chillies, urad dal and curry leaves. Add the green chillies and stir. Add the onion, ginger and cook for a few minutes. Add the capsicum and green peas and saut for about 5 minutes. Add the cooked vegetables, sprinkle asafoetida and salt to taste. Pour 4 cups water and bring to boil. When the water starts boiling, add the rava in a flow, stirring continuously to prevent lumps from forming. Cook for a few more minutes stirring all the while. Remove, drizzle lemon juice and serve hot.

POTATO FRY / URULAIKILANGU VARUVAL

INGREDIENTS : Potato Red Chili Powder Coriander Powder Salt Mustard Split Urad dhal Oil DIRECTIONS: 15 ( Baby Potatoes) 1 tsp 1 tsp 1 tsp 1/2 tsp 1 tsp 2 tbsp 1. Step1 Chop the potatoes in to small pieces. 2. Step2

In a nonstick pan heat oil, add mustard and Split Urad dhal. When the mustard splutters , add chopped potatoes,red chili powder, coriander powder and salt. Fry in in Medium or low flame for 10 15 min till the potatoes are cooked. TIPS : Do not cook in high flame as the potatoes might be mashed up Cook in low flame to get the soft and if u want it be crispy, at the end increase the flame and stir well. Be careful not to burn the bottom. (*) Serve with Curd Rice, Lemon Rice. Arachu Vitta Sambar Ingredients: Thur dal (cooked and mashed) 1 cups Drumsticks (cut) cup Onion (chopped) 2 Tomatoes (chopped) 2 Tamarind extract cup(lemon size tamarind pulp) Oil - 4 tbsp curry leaves Bengal gram dal (channa dal) 2 tbsp Urid dal - 1 tsp Coriander seeds (dhania) 2 tbsp Red chillies 6 Fenugreek seeds (methi) 1 tsp Coconut (shredded) 3 tbsp asafoetida powder - one pinch Method: Pressure cook the Toor dal with a pinch of Turmeric powder in it. Keep it aside. In a small pan, pour a drop of oil and fry, coriander seeds, channa dal, urid dal, fenugreek seeds, red chillies with a pinch of asafoetida powder, to golden brown. Turn off the stove and now add the coconut to the above said ingredients. Grind it into a fine paste and keep it aside. Heat oil in a pan and add chopped onions. Fry till the onions turn brown and then add tomatoes and drumstick. Once the tomatoes turn mushy add dal and the ground paste. mix well for 3 min. Add the tamarind extract and two cups of water and let it cook for 15-20 min on medium heat. Heat oil in another pan, add mustard, curry leaves and once the mustard starts to splutter add to the sambar mixture. Turn off the heat and serve with rice.

HOTEL STYLE SAMBAR

INGREDIENTS : Toor dhal 1/2 cup

Turmeric Oil Mustard Onion Green Chili Curry Leaves Tomato Tamarind Sugar TO GRIND : Red Chili Channa dhal Fenugreek Coriander Seed Poppy Seed Cumin Seed Raw Rice Grated Coconut DIRECTIONS:

1/2 tsp 3 tsp 1/2 tsp 1/2 ( Medium ) 4 nos 1 strand 1 no 1/4 lemon size 1 1/4 tsp

6 nos 1 tsp 1 tsp 3 tsp 1/2 tsp 1/2 tsp 1 tsp 1 tbsp

1. Step1 In a small pan, add little oil, fry the Raw rice in To Grind section for 1 minute. Fry the coconut separately for 2 minutes. Fry the remaining items in the To Grind for 2 minutes. Allow it to cool down. Grind all these together to a fine powder. Pressure cook toor dhal with turmeric, oil, 3 cups of water for 2 whistles and mash it after it cools down. Soak tamarind in 1/2 cup of water and extract the juice. Chop Onion, Tomato. Split open green chili. 2. Step2 In a pan add oil and mustard. When the mustard starts spluttering add big onion, green chili, Curry Leaves, tomato and fry till the tomato is cooked. Add tamarind juice, salt , cooked toor dhal mix and allow it to boil for 3 5 minutes till the raw tamarind smell leaves. Stir often to avoid burning the bottom. Add Ground powder 2 tsp, Sugar and mix well. Taste the dhal, if required add some more ground powder. (*)This is a good combination for Idili, Paneeyaram, dosa and Ven pongal. Recipe from my Mother-in-law.

More (Yogurt Gravy) Kuzhambu

Cuisine Style: Tamilnadu, Cooking Time: 45 minutes, To Serve: 4, Take with: rice, Type: Lunch Gravy Ingredients Thick buttermilk (Yogurt)- 2 cups Turmeric powder- 1/4 tsp Ginger- a small piece Toor Dal- 1 tsp Green Chillies- 4 Coconut grated-3 - 4tsp Rice- 1tsp Tomato- 1 (small) Salt to taste Any one of the vegetables (Potato, Beans, Carrot, Cucumber, Ashgourd, Okra, Pumpkin) chopped- 1/2 cup

For Tempering Coconut oil/cooking oil- 1 tbsp Mustard seeds- 1/4 tsp Curry leaves- a few Asafoetida- a pinch

Preparation Soak rice and Toor Dal together for 15 to 20 minutes. Add turmeric powder to buttermilk and beat well and keep it aside. Grind soaked rice and Dal with coconut, ginger, green Chillies to a fine paste. Half boil the vegetables (If you use Okra on need to boil separately) in a pan then add the ground paste and salt to it. Simmer the flame and add little water to it so that the veggies are cooked fully and the raw smell of the paste goes off. Add the buttermilk curd to it. Heat coconut oil in a frying pan and add the tampering ingredients one by one and fry for a minute. Pour the mixture to this pan and mix well. Serve with rice.

Note More kuzhambu can be prepared without vegetables.

Vathal Kuzhambu

Cuisine Style: Tamilnadu, Cooking Time: 45 minutes, To Serve: 4, Take with: rice, Type: Lunch Gravy Ingredients Fresh Turkey berry (Sundakai) - 1 Cup [Main Ingredient] Fenugreek - 2 tsp * Urad dhal - 2tbsp Thoor dhal - 2tbsp Coriander seed - 2tbsp Pepper seed -1tbsp Asafoetida -1tsp Turmeric powder -1tsp Red Chilli - 4 Tamarind - 75 g Onion (small) - 10 (whole) Jaggery -Lemon Size Rice - 1tbsp Curry leave few Salt to taste Gingelly Oil *Dry roast (dont add oil for frying) fenugreek and grind to fine powder.

For seasoning Mustard -1tsp Urad dhal - 2tsp Bengal gram -2tbsp

Preparation Slit Turkey berry and remove all the seeds out then put in water. Dry roast and grind the following ingredients: Dry Chilli, pepper, Rice, Coriander seed,Thoor dhal, Urad Dal one by one. Keep it aside. In pan heat the oil then add seasoning.

 Note

Add small onions (whole) and fry until the raw smell vanishes. Then add the Fresh Turkey berry (Sundakai) Sprinkle fenugreek powder over the mixture. Add the tamarind paste and mix well. Add the ground ingredients in the following order. Dry Chilli, pepper, Rice, Coriander seed,Thoor dhal, Urad Dal. Then add turmeric, Asafoetida, Jaggery, Curry leave, salt. If its cooked well then pour Gingelly Oil. Serve with boiled rice.

To make Vatha Kuzhambu thick add ground rice before cooking. Roasted Pappadam is the best combination for Vatha Kuzhambu. Its a common dish in Srirangam.

Shahi Paneer Recipes

Ingredients: * 200 gms Paneer How to make paneer * 2 Medium Onions * 1" Ginger * 3-4 Garlic Pieces * 2 Green chillies * 1/2 tsp White Pepper Powder * 1 tsp Red Chilli Powder * 3/4 tsp Turmeric Powder * 1 tsp Garam Masala Powder * 3-4 tbsp Cream * 1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane) * 1/2 cup Milk * 8-10 tbsp Vegetable oil * Salt to taste How to make Shahi Paneer: Heat oil in a kadhai. Cut paneer into small cubes. Fry over medium heat until light brown. Keep the paneer pieces aside. Saute the dry fruits in one tablespoon of oil. Grind onion, ginger, garlic, green chilli in a blender and make a fine paste. Fry the mixture in the remaining oil until golden brown and oil starts separating. Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes. Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick. Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating. Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes. Garnish shahi paneer with cream and dry fruits and coriander leaves Hara Chana Masala Recipes

Ingredients: * 1.4 kg Hara Chana * 50ml oil * 4gm ginger and green chilly, chopped * 1gm asafoetida * 10gm cloves * 10gm bay leaf * 10gm salt * 3gm sugar * Lemon juice * 5gm garam masala powder * Garnishes: 5 gm chopped coriander How to make Hara Chana Masala: Heat oil, add cumin, cloves, bay leaf, chopped ginger, green chilli, and saute for 2 minutes. Add hara channa and cook until done. Add lemon juice, chopped coriander and garam masala powder. Garnish the hara chana masala with chopped corriander and serve hot. Rava Dosai Recipe

o o o o o o o o o o o o o o

Ingredients: 2 cups semolina (sooji, rava) 1/2 cup rice (chawal) flour 1/2 cup buttermilk 1/4 tsp asafoetida salt (namak) to taste 1 inch ginger (adrak) 4 green chillies 10-12 curry leaves (kari patta) 1/4 cup coconut (narial) (scraped) 12 cashewnuts 2 tblsp peppercorns 1 tsp cumin seeds 2 tblsp vegetable fat (ghee) refined oil (tel) to fry Preparation: 1. Blend rava, rice flour and buttermilk to make a thin batter, add asafoetida and required salt. Stand the batter for at least 6 hours. 2. Wash and finely chop the ginger, green chillies and curry leaves. Chop the coconut and cashew nut into very small bits. 3. Crush the peppercorns and cumin seeds. Heat the ghee and roast peppercorn and cumin seeds in it and add to the batter. 4. Mix the chopped greens, coconut and cashew into the batter. Stir well. 5. Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread by swirling the tava.

6. Pour a tablespoon oil around and on the dosa. 7. Cook till it is crisp and golden in color. Remove and serve hot.

Kondai Kadalai Kuzhambu /Channa Masala Gravy 1. Kondai kadalai - 1 cup 2. Onion - 2 3. Tomato - 2 4. Green chilly - 1 5. A sprig of Curry leaves 6. Tamarind juice - 1/4 cup, 7. Salt as required 8. Oil - for frying

To grind: 1. Grated Coconut - 1/2 cup 2. Pepper - 1 tsp, 3. Cumin seeds - 1 tsp 4. Red chilly powder - 1 tsp 5. Coriander powder - 2 tsp

6. Sambar powder - 1 tsp 7. Turmeric powder - 1/2 tsp 8. Small onions - 3 9. Tomato - 1/2 10. Coriander leaves for garnish.

For seasoning: 1. Mustard seeds - 1 tsp, 2. Fenugreek seeds - 1 tsp. Preparation of Tamil Gravy Recipe Kondai Kadalai Kuzhambu /Channa Masala Gravy 1. Soak the chick peas/ kondai kadalai overnight. 2. Grind all the ingredients given under grinding into a smooth paste. 3. Take oil in pressure cooker add the ingredients under seasoning. 4. Now add the finely chopped onions, tomatoes, green chilly, curry leaves and saute well. 5. Now add the grounded paste to the above mixture followed by the soaked chick peas and salt and saute for 3 to 5 mins. 6. Now add the tamarind juice to the above. 7. Cover and cook till 4 whistles. 8. Open when the steam is fully released and stir the curry well and garnish with coriander leaves.

Archive for the South Indian Gravy for Rice Category

Sambar
December 24, 2008

Sambar Ingredients:

chana dal or dal 1/2 cup Turmeric powder 1 pinch Tamarind paste 2 spoons Sambar powder- 1 spoon Red chillies- 2 Chopped onions- 1 Mustard seeds- 1/2 spoon Fenugreek seeds- 1/2 spoon Salt 1 spoon Jeera- 1/2 spoon asafetida Curry leaves and coriander leaves Green chilli 1

Sambar Preparation:

1) Cook the dal with turmeric and salt with the exact amount of water. 2) Add sambar powder to the tamarind paste 3) Heat some oil in a pan and add Mustard seeds, Jeera, red chillies, Onionsand fry them 4) Add fenugreek seeds and asafetida 5) Add the cooked dal

6) After the dal boils add tamarind paste (mixed with the sambar powder) 7)Add the curry leaves, coriander leaves and green chillies at the end of the process.

Sambar (with ground spices)

Sambar Ingredients:

chana dal or dal 1/2 cup Turmeric powder 1 pinch Tamarind paste 2 spoons Sambar powder- 1 spoon Red chillies- 2
asafetida Chopped onions- 1 Mustard seeds- 1/2 spoon Fenugreek seeds- 1/2 spoon Salt 1 spoon Jeera- 1/2 spoon

Curry leaves and coriander leaves Green chilli 1 Grind together : chana dal 1 tsp urud dal 1 tsp Red chillies 4 Coriander 1/2 tsp Coconut powder 4 tsp Sugar 1 tsp Heat 1 tsp of oil and add the above with 1 tsp of asafoetida and grind them well

Sambar Preparation: 1) Cook the dal with turmeric and salt with the exact amount of water. 2) Add sambar powder to the tamarind paste 3) Heat some oil in a pan and add Mustard seeds, Jeera, red chillies, Onions and fry them 4) Add fenugreek seeds and asafetida 5) Add the cooked dal along with the ground paste 6) After the dal boils add tamarind paste (mixed with the sambar powder) 7)Add the curry leaves, coriander leaves and green chillies at the end of the process.

Mysore Rasam
December 24, 2008

Mysore Rasam Ingredients:

Dhal 1/4 cup well cooked and diluted.

Tomatoes, medium sized 2 Tamarind (imli) a small lemon size Turmeric powder 1/4 tea spoon Hing 1/4 tea spoon Salt to taste. Coriander leaves 3 tea spoons chopped fine Finely chopped 1/2 tomato. Seasoning: Ghee 1 tea spoon with 1/2 tea spoon mustard. Grind Together:
Dhania 2 tea spoons

Thur dhal 1 tea spoon Coconut grated 3 tea spoon Jeera 1/4 tea spoon Black Pepper 1/4 tea spoon Red Chillies 5 to 6 Roast the above items in ghee and grind finely.

Mysore Rasam Preparation: Soak tomatoes in hot water and crush them. Extract the imli pulp adding warm water and add the crushed tomatoes. Add turmeric powder, salt, hing and the finely grounded masala paste. Allow the mixture to boil well. Add the diluted dhal and bring to boil. Add Coriander leaves and a few pieces of finely chopped tomatoes before removing from fire.Season with ghee and mustard. Serve hot with rice. Vadas can also be soaked and served as RASAM VADA.

Venthaya Kulambu
December 24, 2008

Venthaya Kulambu Ingredients:

Tamarind paste 1 small lemon size

Fenugreek seeds 100 gms salt to taste sambar powder 1 spoon Rice flour 2 spoons mustard seeds 1/2 spoon Red chillies- 4 asafetida urad dal 1 spoon
curry leaves

Venthaya Kulambu Preparation:

1) Add little water to the tamarind paste

2) Add salt. sambar powder, curry leaves to it. 3) Heat some oil in a pan, add mustard seeds, Red chillies, asafetida, fenugreek seeds, dal, urad dal. 4) After that add the tamarind water to it. Bring it to a boil 5) Add some water to the rice flour and add it to the kolambhu. 6) Let it boil for a while. Posted in Indian Vegetarian Recipe, South Indian Gravy for Rice | Leave a Comment

Vathal Kolambu
December 24, 2008

Vathal Kolambu Ingredients:

Sundakai Varthal 10

Tamarind paste 1 small lemon size salt to taste Pepper powder 1 teaspoon sambar powder 1 1/2spoon Fenugreek seeds-1/2 spoon mustard seeds 1/2 spoon Red chillies- 4 asafetida channa dal 1 spoon
curry leaves

Vathal Kolambu Preparation:

1) Add sambar powder, pepper powder, salt and curry leaves to the tamarind paste.

2) Heat some oil in the pan and add mustard seeds, Red chillies, Fenugreek seeds, asafetida, chana dal . Fry them for a while. 3) Add the tamarind water to it, bring it to a boil. 4) Fry the sundakai vathal in a separate pan with little oil. 5) Add it to the kolambhu.

Chettinad Varutha Kozhi

Recipe 1. Cut chicken into small pieces and wash it well. 2. Dry fry whole pepper, red chilli, fennel seeds, curry leaves and coconut and grind it as a fine paste. 3. Marinate the chicken using ground paste, ginger garlic paste and 1tbsp oil and required salt. Let this sit for 20 minutes. 4. Prepare batter by mixing besan flour, pepper powder, salt and water and consistency of the batter should be like bajji batter consisitency. If you want you can can add rice flour and Appa Soda with this batter. 5. Heat enough oil in a frying pan. Once its hot enough, dip the marinated chicken pieces in the batter and deep fry it in oil till it turns into golden brown color. 6. Heat 1tbsp oil in another pan.Add chopped onion, fry it till it turns into golden brown color. 7. Add green chilli, curry leaves, tomato and saute it till its half done. 8. Add fried chicken pieces with this masala and mix it well. Garnishes with coriander leaves.

Simple Fish Kulambu

Tamil Nadu Style

Ingredients: 750 gm Fish, cut into smaller pieces Tamarind, size of a table tennis ball 1 tsp Pepper 1 tsp Fennel

1 tsp Turmeric powder 1 tsp Vegetable oil 1 Large onion 1/2 Cup fresh coriander leaves, chopped 3 tsp Masala powder (ground red chilli and coriander) 5 or 6 Sambar onions, sliced finely Salt to taste Methi seeds Few curry leaves 1 tsp Lime juice How to make Fish Kulambu: Apply turmeric powder and salt on fish, keep aside. Wash it properly after 5 minutes. Soak the tamarind in water and remove thick pulp. Grind the large onion, coriander leaves, pepper and somph together. Combine masala powder and salt with the tamarind pulp. Pour vegetable oil in a pan and season it using methi seeds. Now add the curry leaves and chopped onions. Cook it until the onion turns brown. Add the tamarind pulp mixture and boil it, cover the pan tightly. Add the fish after 10 minutes of boiling. Cook it properly. Remove from the fire when done and garnish it with coriander leaves. Add lime juice if the gravy is too spicy.

Meen kulambu is ready to serve.

Vegetable Biryani

Biryani is a flavored rice made with all vegetables and all the spices

Vegetable Biryani is an Indian rice dish bursting with flavor, delicious spiced vegetables and rice Vegetable Biryani is one of most widely cooked rice dish in Andhra Pradesh and Tamil Nadu. This is famous offer traditional rice dishes is available in almost all restaurants. This dish is suitable as a lunch dish for schools kids as well as office persons.

Ingredients 1-1/2 cups Uncooked Rice 2 cups (mixed boiled vegetables i.e. chopped cauliflower, carrots, potatoes, green peas) 2 pinches Saffron (dissolved in a little water) 1 tablespoon Coriander Leaves (chopped) 2 Onions (sliced) 4 tablespoon Ghee 2 tablespoon Cashew nuts (broken into pieces) A little Milk 2 tablespoon Raisins 2 Capsicums (sliced) 3 Tomatoes (finely chopped) Salt to taste To be ground into a paste 6 Garlic Cloves 1 tablespoon Poppy Seeds 25 mm piece of Ginger 2 sticks Cinnamon

3 Cardamoms 1/2 teaspoon Turmeric Powder 4 Green Chilies 1/2 teaspoon Chilly Powder 6 Mint leaves 3 Cloves 2 Onions Preparation Boil the rice in a vessel containing adequate water, cook and drain excess water. Add the saffron liquid and salt to the cooked rice. Mix well. Heat the ghee and add the onions.Fry until brown. Remove the onions and in the same ghee, add the cashewnuts and raisins. Fry for a few seconds. Remove and keep aside for garnishing. Add the prepared paste and fry for 3 to 4 minutes. Add the tomatoes and capsicum and fry again for 2 to 3 minutes. Add the boiled vegetables and coriander and cook for a while. Put 2 tablespoons of ghee at the bottom of a baking bowl. Make layers of the rice and vegetables, beginning and ending with rice. Sprinkle a little milk on top. Cover and bake in a hot oven at 200 degree C for 15 to 20 minutes. Garnish with fried onions, cashew nuts and raisins and serve hot. Vegetable Biryani is ready to Taste........

Sambar Rice

Ingredients Thur Dal 1 cup Raw Rice 1 cup Shelled Green Peasn1/4 cup carrot 1 Potato 1 Drum stick 1 Small Brinjal 1 TOmatoes 3 Beans 4

Coriander powder 4 tsp Chilli powder 2 tsp Green chilli 4 Mustard 1/2 tsp Urad dal 1 tsp Asafoetida 8 small pieces. Fenugreek 1/2 tsp Small onion 10 Curry leaves a bunch Cashew nut 10 Ghee 3 tsp Coriander one buch Lime 1 Turmeric powder 1/4 tsp Process Wash rice and drain. Cook the thur dal. Heat 2 tsp of ghee,add mustard ,urad dal, asafoetida and fenu greek. When browned add onion,green chillies,curry leaves and fry/ When the onions are golden brown a ,add 1 1/2 cup water,rice , vegetable pieces and dal. Season with salt,turmeric,chiili powder and coriander powder. When the water to boil,close the vessel and cook on very low fireuntil rice is soft. Fry cashew nut in ghee and pour over rice. Add minced coriander leaves and lime juice A bowl of steaming sambar rice and potato chips for that added crunch would make any tummy truly happy

Ingredients Chicken - 1/2 kg Ginger - 50gm Garlic - 1 whole Red Chilli - 4 -5 Fennel Seeds - 2tsp

Green Chilli - 2 Onion - 150gm Pepper - 2tsp Tomato - 100gm Besan flour - 1/2 cup Coconut - 1/4 Oil

Chicken Makhani

Bakrid Food: Popular Bakrid Food

Ingredients: - 1 tbsp olive oil - 1 shallot (chopped) - 1/4 white onion (chopped) - 2 tbsp butter

- 2 tsp lemon juice - 1 clove garlic (minced) - 1/2 tsp ginger - 1 tsp garam masala - 1 tsp chili powder - 1 tsp ground cumin - 1 bay leaf - 1/4 cup plain yogurt - 1 cup fat-free milk - 1 cup tomato puree - 1/4 tsp cayenne pepper (or to taste) - salt - ground black pepper - 1 tbsp olive oil - 1 lb chicken breasts or thighs (boneless skinless, cut into bite-size pieces) - 1 tsp garam masala - 1 pinch cayenne pepper - 1 tbsp cornstarch - 1/4 cup water

Directions:

1. Heat 1 tbsp oil in a large sauce pan over medium heat. Saute the onion and shallot until soft (about 3 minutes). 2. Stir in butter, lemon juice, garlic, ginger, 1 tsp garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. 3. Add tomato sauce and cook for 2 additional minutes, stirring frequently. 4. Preheat the oven to 350 degrees and Stir in milk and yogurt, reduce heat to low, and let simmer for 10 minutes, stirring frequently. 5. Season with salt and pepper. Remove from heat and set aside 6. Heat 1 tbsp oil in a large skillet over medium heat. Cook chicken until slightly browned (about 5 minutes). 7. Reduce heat, season with 1 tsp garam masala and cayenne pepper, and stir in a few spoonfuls of sauce. 8. Simmer until liquid has reduced and chicken is no longer pink. 9. Stir cooked chicken into sauce. Turn and bake for 20 more minutes or until the chicken is almost cooked through but still moist. 10. Mix together cornstarch and water. Stir into the sauce and cook over medium heat until thickened (about 5 minutes). 11. Serve over rice and enjoy!

PULIYODHARAI INGREDIENTS: Rice- 2 cups Tamarind Extract - 2 tablespoon Coriander Seeds- 2tsp Fenugreek Seeds - 10 seeds Sesame Seeds- 2tsp Channa Dhal- 4tsp Dried Red chilly- 5-6 Peanuts- 1/4cup Turmeric - 1tsp Mustard little Curry leaves - few Hing - a pinch Salt - As per Taste

METHOD: Boiled the rice and keep it aside till it become cool. Fry Coriander seeds, Fenugreek seeds first in dry pan, later add sesame seeds lastly. Once they are cool, grind finely. In little oil fry peanuts, Channadhal, Red chillies and grind coarsely. Now in oil, season the mustard, curry leaves, add hing, turmeric, tamarind extract, salt and let it boil for5minutes. Then add the finely grinded powder and slowly boiled rice and mix evenly. Once it gets mixed up, now add the coarsely added dhal powder. Serve hot with chips...
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Kovakkai Paruppu Usili - Ivy Gourd with steamed lentils

1/2 cup toor dal 2 tbsp chana dal 2 dried red chillies 1/4 tsp asafoetida powder / hing 1/4 tsp turmeric powder 1 tsp salt 1 sprig curry leaves 1 tbsp oil 2 cups length-wise slit kovakkai 1 tsp oil 2 dried red chillis and 1/2 tsp mustard seeds for tempering Salt to taste

Preparation for Usuli: Soak 1/2 cup toor dal with 2 tbsp chana dal, either overnight or for 3 hours in warm water. Grind this to a coarse paste with 2 broken dried red chillies, 1/4 tsp of asafoetida powder, pinch of turmeric powder, 1 tsp salt and a few curry leaves without adding any water. Steam this paste in an idli-steamer or a regular steamer for 10-15 minutes until the lentil paste is cooked. Remove to a bowl once cooled and crumble into small pea-sized pieces. Keep aside.

Directions:

Place the slit pieces of kovakkai in microwave safe bowl, sprinkle some water and cook them on high for 5 minutes. Keep aside. In a non stick pan, heat 1 tbsp oil, and put in the crumbled usili. Stir them around on medium flame till golden and slightly crispy. This will take around 5-7 minutes. Keep this aside. In the same pan, take 1 tsp oil, put in the mustard seeds and broken red chilli pieces. Once they crackle, put it the cooked kovakkai, salt to taste, stir around for 2 minutes. Add the stir fried usili and stir together for 2 minutes until they have come together. Serve hot with Mor Kozhambu and rice along with some appalams (Tamilian Papads)

PARUPPU URANDAI KULAMBU

Ingredients: Toor Dhal 1 cup onion- 1/2 (finely chopped) Sambar Powder 1 tsp corriander leaves- 3 tbsp Salt 2 teaspoon Mustard 1 teaspoon urad dal -1/4 tsp small onions 10 chopped finely tomato- 1 small Curry leaves few tamarind- 2 spoons sambar powder- 1 heaped tbsp coconut- 1/4 cup(grind to a paste) Method: Soak toor dal in water for about 2 hours. Wash the dal and drain out the water completely. Put it in a mixie and grind to a thick coarse paste (as you do for vadai). Add teaspoon salt, sambar powder, a pinch of turmeric powder, chopped onions, one tablespoon coconut gratings and few curry leaves chopped to the dal paste. Mix well. Make a small lemon size balls. Set aside. Heat oil in kadai and splutter mustard seeds, urad dal. Then add onions and curry leaves. After sometime add tomatoes and fry till soft. Add the tamarind paste and sambar powder. Add 3 cups water. Bring to boil. When it starts boiling, add two to three dhal balls and reduce to heat to medium. Allow to boil. When it starts boiling again, then add three more balls. Again wait for the Kuzhambu to start boiling. Add three more balls and finish all the balls like this. Once you finished all the dal urundais, gently turn them with a spoon. Keep the flame to low. Add ground coconut to the boiling kuzhambu. Note: This is the authentic way of doing this gravy. If the dal balls gets cooked directly in the kuzhambu itself then the tamarind juice enters the balls and gives a special taste.

tamilcuisine.blogspot.com