Garlic Gravy / Poondu Kulambu

INGREDIENTS

Garlic - 10 to 12 cloves (Big one)

Onion - 1/2

Tomato - 1

Tamarind - Big gooseberry size

Mustard seeds and Urad dal - 1/2 tspn

Curry leaves - 1 sprig

Turmeric powder - 1/4 tspn

Oil - 2 to 3 tspn

Salt - to taste

Rost and make a paste of :

Red chilies - 3 to 4

Coriander seeds - 1/2 tspn

Cumin seeds - 1/2 tspn

Peppercorns - 1/4 tspn

Fennel seeds(perunjeeragam) - 1/4 tspn

Curry leaves - 2 sprigs

Garlic - 4 to 5

METHOD

Finely chop Onion and Tomato.

Soak Tamarind in water for 15 minutes.

Extract about a cup tamarind juice from it and keep aside.

Heat a tspn of Oil in a pan.

Add Red chilies, Coriander seeds, Cumin seeds, Peppercorns, Fennel seeds, Curry leaves and roast till they are light brown, then remove from pan.

Roast 4 to 5 Garlic cloves till they are golden brown. Then make a very fine paste of these roasted items.

Heat little Oil in a pan, add Mustard seeds and Urad dal.

Once the seeds starts spluttering add Curry leaves and Garlic, fry till they are light brown.

Add Onion and fry till they are golden brown. Then add Tomatoes and fry till they become soft.

Add Turmeric powder, ground masala paste and fry for 2 to 3 minutes.

Add Tamarind juice, 1 or 2 cups of water and Salt to it. Keep the stove in high heat and bring the curry to boil completely, then reduce the heat to medium.

Cook till the curry becomes thick and Garlic are soft.

Serve hot with rice.

Potato bonda / Urulaikizhangu Bonda

INGREDIENTS

For batter:

Bengal-gram dal flour – 3 cupfuls

Rice flour – ½ cup

Red chilly powder – ½ teaspoon

Salt – ¾ teaspoon

For filling:

Potatoes – ½ kg, boiled till soft

Turmeric powder – ¾ teaspoon

Red chilly powder – 1/2 teaspoon

Coriander powder – ½ teaspoon

Cummin powder – ¼ teaspoon

Fenugreek powder – ¼ teaspoon

Salt – ¾ teaspoon

Coriander leaves – handful

Oil – 2 teaspoons + oil for deep frying

Mustard seeds – ½ teaspoon

Black-gram dal – ½ teaspoon

Onions – 2, medium size, finely chopped

Green chillies – 3, small, medium hot, finely chopped

Lime juice – 1 tablespoon, fresh

METHOD

Mix,bengal-gram dal flour, rice flour, chilly powder and salt by adding enough water to make it a thick batter.

Peel off the skins of boiled potatoes and mash it to a lumpy dough.

Mix in the spice powders, salt, and coriander leaves to the potato dough.

Make 2 teaspoons of oil very hot.

add the mustard seeds to splutter, black-gram dal to brown lightly, then chopped onions and green chillies.

When the onions turn limp, add the mashed potatoes.

Fry, turning over repeatedly, till there is a nice smell.

Remove from the heat, and when cool add the lime juice.

Make the potato dough into small firm balls.

Keep the batter handy next to them.

Heat a deep fry pan over high steady heat with oil.

When the oil becomes smoking hot, dip a potato ball into the batter & drop gently into the hot oil.

Turn over the balls constantly while frying.

Fry it till it turns golden brown.

Serve hot with any of your favorite chutneys.

Muttai Poriyal / Egg Fry

INGREDIENTS

Egg – 2

Onion – 1 chopped

Green chilly -1

Ginger – 1/4 inch chopped

Red chilly powder – 1/4 tsp

Turmeric – 1/4 tsp

mustard seeds - 1/2 tsp

urad dal - 2 tsp

Cilantro a handful

METHOD

Heat two tsps of oil in a pan

Fry mustard seeds, urad dal and chopped onion until it is done.

Add the chopped green chilly, ginger and cook for few more minutes.

Now add the red chilly powder , turmeric and fry for a minute and add the beaten egg. Mix everything together and cook until the egg is done.

Garnish with cilantro and serve hot.

Paruppu payasam / Moong dal

INGREDIENTS

Green gram dal (Moongh Dal) - 3/4 cup

Water - 1 1/2 cups

Jaggery - 1 cup

Cardamoms - 7

A few cashewnuts broken into pieces

Milk - 1 1/2 cups (OPTIONAL)

A few raisins

Small piece coconut, cut into tiny pieces - 1

Ghee - 1 tbsp

METHOD

Pressure cook the dal and mash thoroughly.

Add jaggery and continue to cook till jaggery has dissolved.

Add milk (optional), boil further for 2-3 minutes, remove from fire.

heat ghee, fry cashew nut pieces and raisons, each separately.

Now add cardamom powder and mix well.

Add coconut and serve hot or cool.

Sarkarai Pongal / SouthIndian Special

INGREDIENTS

1 cup Raw rice

1/4 cup Split Moongdal

Few Saffron Strands

1/4 cup Jaggery powder

1 tbsp Cardamom powder

1 tbsp Ghee

Few Cashew nuts

METHOD

Wash thoroughly both raw rice n split moongdal together, pour four cups of water , jaggery, saffron strands n pressure cook them upto 3 hisses...keep aside n let them steam release..meanwhile fry the cashew nuts in hot ghee n keep aside, add the cardamom powder , fried cashew nuts and hot ghee to the cooked pongal and mix them well.

Pumpkin Mash / Arasanikaai Poriyal

INGREDIENTS

Pumpkin - 2 cups, cut into bite sized cubes

Salt to taste

For seasoning:

Oil

red chillies - 2

green chillies - 2

curry leaves - 1 sprig

turmeric powder - 1/2 tsp

chilly powder - 1/2 tsp

mustard seeds - 1 tsp

urad dal - 1 tsp

METHOD

Heat oil in pan. When hot, add red chillies, green chillies and curry leaves.

Once they start to change color, add the rest of the seasoning ingredients , allow it to turn turned golden brown . Now add the cut pumpkin and add, turmeric powder, chilly powder and salt.

Cover the pan and cook on medium low, stirring occasionally, until done.

Morkuzhambu

INGREDIENTS

• 2 medium size Snake Guards (Pudalangai), chopped into small pieces (Or any veggi of your choice)

• 2 Cups butter milk / Curd

• 1 tsp Oil

• 3 tbsp Toovar dal

• 3 tbsp Chana dal

• 1 tbsp turmeric powder

• 1 tbsp chilli powder

• 1 tbsp Mustard seeds

• 2 Small red chilies

• 2 tsp Salt

• 2-3 Stalks of coriander leaves (for garnishing)

For Grinding :

• 2 tsp Coconut, shredded

• 6 curry leaves

• 3 tsp ginger Chopped

• 4 garlic pods

• 2 green chilies

• 1/2 tsp cumin seeds

• 2 tsp coriander seeds

METHOD

• Heat oil and saute mustard seeds,red chilly, toovar dal, chana dal ,chopped vegetables, turmeric powder, chilli powder with little salt and water, allow it to boil.

• Once it is cooked , remove it from the stove and

allow it to cool.

• Grind coconut, Ginger, Garlic, Corriander seeds, Cumin seeds, Green chillies and curry leaves in to a fine paste.

• Add this mixture to the vegetables.

• Add buttermilk/ Curd to it.

• Garnish with curry leaves .

It tastes heavenly with white rice .

Pasi Payaru / Mashed Greengram dal

INGREDIENTS

1/2 cup whole green gram dal

2 medium tomatoes, chopped

3-4 green chillies (or to taste), slit

2 cloves garlic, chopped

2 medium onions, sliced thin

1 tsp coriander seeds

1 tsp mustard seeds

1 tsp urad dal

1 tsp cumin seeds

1/2 tsp garam masala

Turmeric Powder a pinch

1 tsp oil

Salt to taste

Fresh coriander leaves, chopped, for garnish

1-1/2 cups water

METHOD

Pressure cook the green gram with a pinch of turmeric powder for 3 whistles. Remove when pressure drops naturally.

Heat the oil in a pan and fry mustard seeds, urad dal,corriander seeds, cumin seeds, sliced onions, chopped tomatoes, slit chillies and garlic for 5-10 mns.

Add the cooked green gram dal mixture along with required amount of water and stir well. Add salt to taste along with garam masala and bring the mixture to a gentle simmer. Cook for 3-4 minutes.

Switch off the stove and allow it to cool. Now grind the mixture into corse paste using a blender.

it tastes heavenly with hot rice.

Carrot Cabbage Poriyal

INGREDIENTS

1/2 Cup Cabbage (shredded)

1/2 Cup Carrot (shredded)

3 Nos Green chillies (sliced)

2 Tbsp oil

1 Tsp Mustard seeds

1Tsp Urad dal

1 Sprig Curry leaves

Turmeric powder - a pinch

Salt to taste.

METHOD

Cut carrot and cabbage into fine pieces.

Heat the pan with the little oil add mustard seeds and urad dal and green chili and add curry leaves. Fry this for a min.

Then add the chopped carrot and cabbage and add the saltand water,Turmeric powder and cook until the vegetables becomes soft and tender.

Sweet peas can also be added to carrot and cabbage.

The poriyal can be garnished with grated coconut.

Serve with rice and curry.

Vazhaipoo Porial / Plantain Flower Fry

INGREDIENTS

Banana flower – 1

Sambar Powder – 2 teaspoon

Turmeric powder – a pinch

Urad dhal – 1 teaspoon

Mustard – ½ teaspoon

Asafotida Powder - a pinch

Oil – 2 teaspoon

Coconut gratings – 2 tablespoon

Curry Leaves – few

Salt – 1 teaspoon

METHOD

Remove the big skin (bract) and take out the florets found underneath. In the florets, you will find a string in the middle and a rubbery skin outside. Remove both from each floret. Then chop all the floretss into tiny bits and put in water mixed with little butter milk. This will avoid discolouration of the florets.

Wash well and put the chopped florets in a vessel and add just enough water to cover them. Cook for two to three minutes or till the florets are soft. Remove from stove and drain the water. Cool it. When it is cold, take out a handful of cooked florets and squeeze out the excess water and keep aside. To this add sambar powder, turmeric powder and salt. Mix well. Keep it for atleast ten minutes.

In a kadai put the oil and add mustard seeds and when it pops up add the urad dhal, asafotida powder and fry till urad dhal turns light brown. Add curry leaves and fry for a while. Add the cooked banana florets. Fry nicely till raw smell of the powders goes off. Add coconut gratings and mix well.

Cauliflower kara kulambu / Gravy

INGREDIENTS

1 Cauliflower (cut into small florets,wash and clean)

2 Full Tomatoes

1 Big onion chopped

2 pods Garlic

2 tbsp black peppercorns

2 tbsp cumin seeds

2 tbsp tur dal

2 tbsp coriander seeds

12-15 curry leaves

4-5 dried red chillies

2 tsp oil (Nallennai for preference)

1/4 tsp turmeric powder

1/2 tsp mustard seeds

1/2 tsp urad dal

1 cup coconut milk

Salt to taste

Water as required

METHOD

Half boil the cauliflower florets in microwave for about 5 seconds and keep it aside without draining the water.

Heat 1/2 tsp oil in a pan, add the peppercorns, cumin seeds, coriander seeds, tur dal, curry leaves, tomatoes and red chilies and fry on medium heat. Take the pan off the heat when the dal turns golden and let it cool.

Grind the roasted ingredients to a fine powder. Then add 1/2 cup water and grind to a homogenous masala paste. It will thicken quite quickly, so add a little more water as required to make it thick and pourable.

Heat the remaining oil in the pan, add the mustard seeds and urad dal, cover the pan and let the seeds pop on high heat for a 30-60 seconds. Add the turmeric powder.

Dissolve the masala paste in 1-1/2 cups water and pour into the pan. Add salt to taste and stir.

Now add the already half cooked cauliflower with water.

Let the kuzhambu come to a boil (add water if it is too thick, but don’t make the kuzhambu runny), now add the coconut milk and then simmer on medium heat for 5 minutes.

Serve hot with Dosa / Idly .

Boiled Corn on the cob

It is quiet easy to boil the corn than to steam. To Boil the corn, husk it, remove the silks, place the corn in the pan with water and cover with a lid.Add salt if you prefer.

METHOD

People like their corn done to different degrees. Some like it lightly warmed . Some like it mushy. Boil until you know it is done. If you would remove your corn from steamer after four minutes, I suggest you leave it in the boiler for just 2 minutes.

Now remove the corn from the boiler .Cut a lemon into half and rub it on the corn and sprinkle some chilly powder if you want it to be spicy.

Serve hot !!!

Pomegranate juice

Pomegranate juice is quite high in potassium and fiber, and contains vitamin C and niacin. it has been used to treat inflammation, sore throats, and rheumatism.

The seeds and the juicy translucent scarlet red pulp are the edible parts of the fruit.

METHOD :

Make fresh pomegranate juice in a blender by removing the seeds from the pomegranates. (Either tear open the fruit, invert it over a bowl and tap the back with a wooden spoon to loosen the seeds or hold the fruit in a bowl of water and pick out the seeds with your fingertips.) Blend the seeds in the blender, then strain the juice to remove the tiny pits.

Add sugar after you make fresh pomegranate juice if you find it too tart.

Fresh juice from the "jewel of winter" is ready !!! Drink the juice on ice, or blend it into a smoothie.

Orange Juice

Orange juice is a very good source of Dietary Fiber and Vitamin C, But the bad is,a large portion of the calories in this food come from sugars, take as required. It takes longer for one glass of Juice, but the taste is worth the effort and the wait. Try making it yourself you will never think of bottled juice.

METHOD:

You can extract more juice per orange if you microwave the orange first for about 10 seconds

Tightly squeeze or roll the orange with the palm of your hand across the table to soften them.Cut each one in half. Squeeze into a glass. You may also use a citrus reamer to do this.

It is best to use an electric orange juicer, as you will get much more juice from the orange and into the glass.

If you want less pulp, use a hand juicer with a strainer.

A classic citrus juice is ready to drink !!!

Tuna Fish Cutlet

INGREDIENTS

Tuna Fish – 1/2 kg

Crushed ginger & garlic – 1 tablespoon each

Green chilli – 2,3

Onion – 1 medium

Garam masala – 1/2 teaspoon

Boiled potato –

1 medium

Egg white – 1 egg

Bread crumbs – 1 cup

Salt – to taste

Oil

Curry leaves

corriander leaves

Mint leaves

METHOD

Wash & clean the fish. Boil fish with crushed ginger & garlic, green chillies & curry leaves. Remove the bones from the fish & mince the fish. Heat oil in a pan & and saute onion. Add minced fish & stir. Add salt & pepper. Stir well. Add garam masala. Cook for 5 more minutes. Mash the boiled potatoes. When the fish mix becomes cool add mashed potatoes,corriander leaves & Mint leaves, mix well & make small balls. Beat the egg white. Dip the fish balls in egg white & roll with bread crumbs, press it with hands to form patties. Deep fry in oil.

Fish cutlet serves as a good starter.

Avarakkai Poriyal / Flat Beans Fry

INGRIDENTS

2 cups avarakkai / broad beans (see tips for cleaning & cutting)

1 small onion chopped

1 /4 tsp mustard seeds

1 /4 tsp jeera seeds

3 curry leaves

1 small dried red chili

1 tsp coriander powder

1 /4 tsp chili powder

1 tbsp oil

salt to taste

1 tbsp grated coconut(optional)

METHOD

Heat oil in a pan.

Add the mustard seeds ,jeera and curry leaves and fry till it splatters.

Add the chopped onions with a little salt and cook a few mins.

Add the avarakkai - sprinkle with salt,the coriander and chili powder.Mix well.

Cover and let it simmer until cooked.

Sprinkle with grated coconut(optional) and serve hot.

Mullangi Sambar / Radish Sambar

INGREDIENTS

1 cup toordal

Onions - 1 medium sliced (You can also use pearl onions 10 nos if you wish)

Tomatoes - 2 medium chopped

Coriander leaves - 1/4 cup chopped

white radish - 1 medium, cut into circle shape.

Carrots - 2 medium sized . Cut into circle shape. ( or choose whatever veggie catches your fancy)

Tamarind extract - about 1 cup from a lime sized ball soaked in warm water for half an hour

turmeric powder - 1/2 tsp

red chilli powder - 1 tsp

sambhar powder - 3 tsp (roasted and powdered- 1 tsp of chana dal, uraddal, coriander (dhania) seeds, fenugreek seeds (methi), jeera and shredded coconut)

Salt - as required.

You can add little bit jaggery or sugar if you like .

METHOD

Pressure-cook toor dal with turmeric in two cups of water. Mash and make a paste.Keep it aside.

Heat 1 tsp of oil in a pan, crackle some mustard seeds, jeera and curry leaves. Add onions, tomatoes and radish, sauté them

for few minutes.

Stir in the tamarind juice, salt, red chilli powder, sambhar powder and 1 glass water. Mix it well, cover with a lid. Bring the water to boil, then add mashed toor dal. Let it simmer for fifteen minutes on medium heat, stirring occasionally, till the good aroma comes.

Serve hot with rice.

Okra Fry / Vendakkai Varuval

INGREDIENTS:

Okra/Ladies finger - Vendakkai - 1/4 kg

Tomato 1 - finely chopped

Mustard - Kadugu - 1 tea spoon

Cumin seeds - J

eeragam - 1 tea spoon

Urad dal - 1 tsp

Red chilly powder - Kaintha milagai thul - 1 tablespoon

Corriander powder - Dhania thul - 2 table spoons

Turmeric powder - Manjal thul - 1/2 tea spoon

Curry leaves- 1 or 2 sprigs

Salt to taste

Oil for frying

METHOD:

Wash and cut okra and keep other ingredients ready.

Heat oil in a pan and deep fry the okra till they are brown and keep it aside,it will make the okra non sticky.

Now,Heat oil in a pan/kadai, add mustard, when it pops up, add curry leaves,urad dal,cumin seeds,tomatos and fry it for 5 minutes.Now add already fried okra. Fry for a minute. Now add red chilly powder, corrinader powder and little salt. Fry well. If required add oil in between.

This goes well with Curd rice.

Note: Use fresh vegetables and if the tail of the vegetable is sharp and easily breakable it can be selected. otherwise it`s not a good quality okras.

Spinach Chapathi

INGREDIENTS

Palak(Spinach)-one bunch

Wheat Flour-2cups

Water enough to mix the dough

Salt-to taste

Oil-1tsp

METHOD

Wash and clean the spinach in salt water .

Steam them in a steamer or u can cook them in very little amount of water .

Cool and grind the leaves in a blender without adding water to a fine paste.

Mix the wheat flour,oil and salt .

Add palak paste to the flour and knead well, use water if required.

Keep this dough in an air tight container for at least half an hour.

Now divide the dough into small balls.

Dip each balls in flour and roll out into thin chapathi.

Heat the non stick pan and place the chapathi.

Flip to other side after few seconds .

If u want u can touch oil or ghee on both sides .

The healthy spinach chapathi is ready to be served.