Sambar For Mini Idli

Ingredients:
Toor dal – 3/4 cup
Small onion - 10 nos or medium size onion - 1 ( chopped )

Tamarind juice – 3 tbsp

Tomatoes - 2 small ( chopped )

Green chillies – 2

Mustard seeds – 1 tsp

Curry leaves – few

Coriander leaves – 2 tbsp ( chopped )

Red chilli – 1

Asafoetida – 1 pinch
Oil – 2 tablespoon
Salt to taste.

For Grinding:

Red chillies – 5 nos

Coriander seeds – 3 tsp

Urad dal – 2 tsp

Channa dal – 2 tsp

Cumin seeds – 2 tsp

Fenugreek seeds - 1 tsp

Fennel seeds - 1 tsp

Grated Coconut – 2 tbsp
Onion - 1
Tomato - 1
Fry onion and tomato in 1 teaspoon of oil and keep it aside.
Heat 1 teaspoon of oil and fry all the above masala ingredients except coconut until golden.
Finally add coconut. Fry 1 minute.Let it cool and grind all the items into a smooth paste.

Method:

• Cook toor dal with turmeric powder and
  Asafoetida powder in pressure cooker and mash well.
• Heat oil in a pan and temper it with mustered seeds, red chilli and few curry leaves and fry the chopped onion, Green chilli and fry well for 5 minutes.
• Then add chopped tomatoes & fry it till the tomatoes are soft.
• Now add the cooked dal, ground paste, tamarind juice and salt in the pan and add enough water and bring it to boil.
• When the sambar is thick enough, remove from fire and garnish with coriander leaves.

Mini Idli / Sambar Idli

Ingredients:
Idli rice or Ponni boiled rice - 4 cups

Urad dhal -1 cup

Methi seeds ( fenugreek ) - 1 tsp

Salt as per taste.
Method:

• Wash the rice and methi seeds. Soak it together in water for about 5 to 6 hours.


• Wash the urad dhal and soak in water for 3 to 5 hours.
• Drain the water from urad dhal and grind it in grinder with water.Grind the daal into a smooth and forthy paste. keep aside.
• Now drain the water from soaked rice and methi.Grind it coarsely.
• Now mix the grinded rice and daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
• The next day, mix the batter well and pour well in greased mini idli plates and steam for 10 minutes or until done.
• Use a knife or spoon to remove the idlis.
• Now mini idli is ready to serve.
  Serve hot with sambar,finely chopped onion and fresh corriander leaves.

Roasted Tilapia Fish

Ingredients:
Fish fillet - 1 lb

Chilli powder - 1 1/2 tbsp
Pepper powder - 1 tsp

Turmeric powder - 1 tsp
Garlic paste - 1 tbsp

Lemon juice - 1 tbsp

Oil - 2 tbsp
Salt as required.

Method:

• Mix all the ingredients and make a paste with some water. Rub the paste on the fish and leave it to marinate for 1 hour.
• Preheat the oven;Take the baking tray with Aluminium foil and grease it with a tbsp of olive oil or vegetable oil.
• place the fish fillets on the tray and bake at 375 F for 15 mins, turn over, bake for another 15 more mins.. Roasted fish is ready.

You may want to increase/decrease the baking time depending on your oven.Serve hot with salads or rice.

Tomato Rasam

Ingredients:

Tomato - 3 nos
Tamarind juice - 2 tbsp
Rasam powder - 1 tbsp
Garlic - 3 nos ( crushed )
Red chillies - 2 nos
Curry leaves - few
Corriander leaves - 2 tbsp ( chopped)
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Salt to taste.
Method:

• Put whole tomatoes in boiling water, simmer for 3 minutes, keep it aside to cool.
• Peel away the broken skin of boiled tomatoes and mash them into a pulp.
• To the thick tomato pulp add water,add curry leaves, chopped corriander leaves, Rasam powder,Crushed garlic, tamarind juice and salt. mix well.
• Heat oil in a pan, add mustard and red chillies and allow to splutter.
• Now pour the rasam and bring to a boil and simmer for 2-3 minutes.

Serve hot as a soup or with steaming hot plain rice.

Peanut / Groundnut Chutney

Ingredients:
Peanut -- 1/2 cup ( roasted )

Small onion - 7 or large onion - 1

Red chillies - 3 nos

Cumin seeds - 1 tsp

Channa dhal - 1 tsp

Urad dhal - 1 tsp

Grated coconut - 2 tbsp

Tamarind - 1/4 lemon size

Oil - 2 tsp

Salt to taste.

Method:

• In a kadai put the oil and fry onion,red chillies,cumin seeds,urad dhal and channa dhal. Fry until onion turns into brown.
• Add coconut and tamarind to that and fry all together for one more minute.
• Cool it.
• Add peanuts, salt and grind to a thick paste.add water if necessary.
• This chutney goes well with idli ,dosa and rice.

Pudalangai / Snake Gourd Poriyal

Ingredients :
Pudalankai / Snake gourd - 1
Onion - 1/2 ( chopped )
Green chillies or red chillies - 3 nos
Channa dhal - 1 tsp
Urad dhal - 1 tsp
Turmeric powder - 1/2 tsp
Grated coconut - 1 tbsp

Oil - 2 tsp
Salt to taste.

Method:

Cut the pudalankai lengthwise and remove the seeds and inner white parts. Slice it into thin half circles.

• In a kadai heat the oil. When it is hot add the mustard and when it pops up add the urad dhal and channa dhal and fry till urad dhal turns light brown.
• Add chopped onion, green chillies and curry leaves.
• Fry till the onion turns transparant.
• Add pudalankai pieces and mix well.
• Add salt,turmeric powder and sprinkle little water and close with lid.
• Cook in low flame till the Pudalankai is soft.
• Finally add grated coconut and mix again and remove from stove.

Keerai / spinach Poriyal

Ingredients:

keerai / Spinach - 1 bunch ( Washed, Cleaned & chopped)
Onion - 1 ( chopped)
Red chilly - 3 nos
Mustard seeds - 1/2 tsp
Urad Dhal - 1 tsp
Channa dhal - 1 tsp
Grated coconut -1 tbsp
Oil - 2 tsp
Salt - to taste.

Method:

• Take a pan, add oil. When oil is heated , add the mustard seeds, urad dhal and channa dhal. And fry it.
• Now add the chopped onions and red chillies fry till golden brown.
• Then add the chopped keerai along with salt and fry it.
• No need to add water. Stir now and then and cook till the keerai is cooked well.
• Add grated coconut and mix well.

Lemon Rice

Ingredients:
Rice - 1 cup
Lemon - 1
Green chillies - 4 ( chopped )
Ginger - 1'' ( grated )
Small onion -5(chopped)
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Channa dhal - 1 tsp
Cashew nuts- 2 ( roasted )
Peanuts - few ( roasted )
Curry leaves - few
Turmeric powder - 1/2 tsp
Oil - 1 tbsp
Salt to taste.

Method:

• Cook rice in rice cooker or in open vessel.
• Put it in a plate and spread it. Sprinkle one or two teaspoon oil over it.
• Heat oil in a pan, do the seasoning with mustard seeds,curry leaves, channa and urad dal.
• Add chopped ginger pieces. Fry for 2 mts.
• Add onion and greechilli, saute till the onions turn translucent.
• Meanwhile, take out juice from the lemon and put it in a big bowl. Keep aside.
• Add turmeric powder to the fried onions.Saute for 1 minute.
• Add the lemon juice and mix well. Remove from heat. Add cooked rice, Roasted peanuts and cashews and mix thoroughly. Adjust salt.Lemon rice is ready!!!
  

Dhal / Uppu Paruppu

Ingredients :
Toor dhal - 1cup
Turmeric powder - 1 tsp
Cumin seeds - 1 tsp
Garlic - 2 pieces
Red chillies - 2 nos
Curry leaves - few
Mustard seeds- 1/2 tsp
Oil- 1 tbsp
Salt to taste.
Method:

• Cook dal in water, with Tumeric powder and a drop of cooking oil.
• In the cooked dal, add Salt, crushed garlic and cumin seeds. Smash it.
• Seasoned with mustard seeds, red chillies and curry leaves.
• This is best eaten with steamed rice, topped With ghee.

Chicken Biryani - ll

Ingredients:

Basmati Rice - 2 cups

Onion - 1( chopped )

Green chillies - 6

Chilli powder - 1 tbsp

Coriander powder - 2 tsp

Ginger Garlic paste - 2 tbsp

Cinnamon - 2"

Bay leaf - 2

Cloves - 3

Cardamom - 2

Oil - 3 tbsp

Butter - 1 tbsp
Salt to taste.
For Marinade:

Chicken - 1/2 kg

Curd - 1/2 cup

Chilli powder - 1 tbsp

Coriander powder - 2 tsp

Turmeric powder a pinch

Ginger Garlic paste - 2 tbsp

Mint Leaves - 1/2 cup ( chopped )
Coriander leaves - 1/2 cup ( chopped )

Clean and cut the chicken into medium size.

Mix curd,Ginger garlic paste, chilli powder, corriander, turmeric,salt, Mint and corriander leaves to the chicken.

Let it marinate for 15 to 30 mins.

Method:

• Wash and soak the rice 10 to 15 minutes.
• Heat oil and butter. Add all the whole spices.
• Then add onions and green chillies.
• Sauté Onions till they are brown in colour, add ginger garlic paste. Fry well.
• Then add the chicken marinade.
• Cook on medium flame for 10 mins and simmer till the oil comes out.
• Add the soaked rice, salt, and 4 cups of water.
• Cover and cook with the weight on, until you hear 1 whistle.
• Switch off gas flame. Allow the cooker to cool naturally.

Serve chicken biryani with onion raita.

Shrimp / Prawn Curry

Ingredients:
Shrimp/ prawn - 1lb ( cleaned and deveined )
Sombu /fennel seeds - ½ tsp
poppy seeds - 1 tsp
Bay leaf - 2 nos
Big Onion - 1( chopped )
Tomato -1 ( chopped )

Green chilli - 1
Ginger-garlic paste - 1 tbsp
Coriander powder - 2 tbsp
Chilly powder - 1 tbsp
Turmeric powder - ½ tsp
Oil - 1 tbsp
Coconut : 2 tbsp
Curry leaves. – few
Coriander leaves for garnishing.
Salt to tatse.
Method:

• Heat the oil in kadai. Add sombu,Bay leaf and curry leaves.
• Add chopped onion,and Green chilli and fry well for 5 minutes. Then add ginger garlic paste, fry for 2 minutes.
• Then add the tomatoes & fry it till the tomatoes are soft.
• Add corriander powder, chilly powder, turmeric powder, salt and mix well.
• Add cleaned shrimp and little water and mix well.
• Cook for 15 minutes on low flame. Shrimp will be cooked soon.so cook in low flame.
• Grind coconut and poppy seeds into fine paste and add to curry.
• After 5 mins when its done garnish with Coriander leaves.

Serve with Idli ,Dosa and Rice.

Curd / Thayir Kuzhambu

Ingredients :
Curd - 1 cup
Onion - 1 ( finely chopped )
Green chillies - 4 ( chopped )
Curry leaves - few
Corriander leaves - few
Mustard seeds - 1 tsp
Urad dhal - 1 tbsp
Channa dhal - 1/2 tbsp
Cumin seeds - 1 tsp ( optional )
Oil - 2 tsp
Salt as per taste.
Method :

• Heat oil in a pan, season with cumin, mustard.
• When the mustard starts to pop add urad dhal and channa dhal.
• Now add onions,Green chillies,Curry leaves and saute till translucent.
• Now add Chopped corriander leaves.
• Turn off the heat and when it cools down add the yogurt/ curd ,salt and mix well.
  It goes well with Dosai.

Carrot Poriyal

Ingredients:

Carrot - 3 nos

Onion - 1 ( chopped )

Green Chillies - 4 nos ( cut into lengthwise )

Coconut gratings - 2 tbsp

Curry leaves - few

Oil - 2 teaspoon

Mustard - 1/2 tsp

Urad dhal - 2 tsp

Channa dhal - 1/2 tsp
Turmeric powder - 1/2 tsp

Salt as per taste.

Method:

• Peel the skin from the carrot and cut it into small pieces.
• In a kadai heat the oil. When it is hot add the mustard and when it pops up add the urad dhal and channa dhal and fry till urad dhal turns light brown.
• Add chopped onion, green chillies and curry leaves.
• Fry till the onion turns transparant.
• Add carrot pieces and mix well. Add salt,turmeric powder and sprinkle little water and close with lid.
• Cook in low flame till the carrot is soft.
• Finally add grated coconut and mix again and remove from stove.

Mutton Biryani

Ingredients:
Goat meat/Mutton - 1.5 lb

Basmathi Rice - 3 cups

Onion large - 1 ( thin sliced )
Green chillies - 10 nos
Tomato - 1 ( chopped )
Ginger garlic paste - 4 tbsp
Chilli powder - 1 tbsp
Turmeric powder - 1 tsp
Mint - 20 leaves.
Corriander leaves - 1 handfull
Curd - 3 tbsp
Cinnammon stick - 1
Clove - 2
Cardomom - 2
Fennel seeds - 1 tsp
star anise - 1
Bay leaves - 2
Oil - 4 tbsp,
Ghee 1 tbsp ( optional )
Salt to taste.
Method :

• Wash and soak the rice 15 minutes.
• Cut the mutton pieces into medium size & wash it nicely.
• Marinate the mutton pieces with turmeric powder,curd & salt. Keep it aside for 30 minutes.
• In a pressure cooker, heat oil then add bay leaves, star anise,cardomon,cinnamon sticks,cloves and fennel seeds.
• Now put in the sliced onions and green chillies & fry it till golden brown.
• Now add the ginger garlic paste & fry for 5 minutes.
• Then add the tomatoes & fry it till the tomatoes are soft.
• Add the mutton pieces along with chilli powder and salt. and saute for 5 minutes.
• Now add mint leaves and corriander leaves and fry it for 1 minute.Then pour little water & mix it nicely.
• Now close the lid and pressure cook the mutton till it is tender.
• Now open the lid and and measure the gravy in the mutton. We need total 5 cups of water for 3 cups of rice including the gravy.( For example, if there is two cups of liquid in the mutton, add 3 cups of water.)
• Add the soaked rice along with the required amount of hot water to the mutton in the pressure cooker.mix it gently.
• Close the pressure cooker and cook till the first whistle or cook 10 minutes in medium flame.
• Switch off the stove and let stand till it cools down.
• Delicious mutton biryani is ready. Serve with onion Raitha.

Mutton Masala / Mutton Gravy

Ingredients:
Goat meat/Mutton - 1/2 kg
Onion large - 1 ( chopped )
Tomato - 1 ( chopped )
Ginger garlic paste - 2 tbsp
Corriander powder - 2 tbsp
Chilli powder - 2 tbsp
Turmeric powder - 1 tsp
Curry leaves - few
Corriander leaves - few
Curd - 2 tbsp
Cinnammon stick - 1
Clove - 1
Fennel seeds - 1 tsp
Oil - 2 tbsp
Salt to taste.
Method :

• Cut the mutton pieces into medium size & wash it nicely.
• Marinate the mutton pieces with turmeric powder,curd & salt. Keep it aside for 15 minutes.
• In a pan heat oil then add cinnamon sticks & cloves ad fennel seeds.
• Now put in the chopped onions & fry it till golden brown.
• Now add the ginger garlic paste & fry for a minute.
• Then add the tomatoes & fry it till the tomatoes are soft.
• Add corriander powder,chilli powder,fresh pepper powder and salt & fry for 2 minutes.
• Now put the mutton pieces and saute for 5 minutes and pour little water & mix it nicely.
• Now close the lid and pressure cook the mutton till it is tender.
• Now open the lid and add curry leaves and let it simmer for 10 minutes.or Cook till the gravy is thick.
• Garnish with corriander leaves.

Serve with Rice, roti ,idli ,dosa etc etc,,,

Muttai Kuzhambu / Egg Curry

Ingredients:
Hard boiled eggs - 4 ( peeled and cut in half lengthwise)
Small Onion -1 ( chopped )

Tomato - 1 ( chopped )

Ginger garlic paste - 1 tsp

Mustard seeds - 1 tsp

Turmeric powder - 1 tsp

Green chillies - 2 nos

Curry leaves - few

Oil - 2 tbsp

Salt to taste.
For the paste:
Small onion 15 nos or large onions - 1 ( cut into medium size )

Red chillies - 3 nos

Fennel seeds (sombu ) - 1 tsp

Poppy seeds - 1 tsp

Cumin seeds ( seerakam ) - 1/2 tsp

Pepper corns (milaku ) -1/2 tsp

Curry leaves - few

Cinnamon - 1 no

Split roasted gram ( pottu kadalai ) - 1 tsp.

Coconut - 2 tbsp ( grated )

Corriander powder -3 tbsp.

In a pan heat 1 tbsp of oil and fry all the items except coconut and corriander powder .when it turns to golden brown then add coconut and corriander powder and mix it. remove from heat After it cools down, blend to a smooth paste.

Method:

• In a pan heat 1 tbsp of oil add mustard seeds after pop ups add onion, green chillis and curry leaves and saute till brown.
• Now add ginger garlic paste fry 1 minute.
• Add tomato and fry 1 minute.
• Now add the ground paste to the the pan and Pour about 1/2 cup of water to make it more gravy-like.
• Let this cook for about 5 minutes on medium-high heat.
• Gently put the halved boiled eggs in the sauce.
• Simmer the eggs in the sauce for 10 minutes.
• Sprinkle chopped corriander leaves on top.Serve with idly and Rice.

Avaraikkai / Broad Beans Sambar

Ingredients:

Toor dhal - 1 cup
Avaraikkai/ broad beans - 15 to 20 nos
Tomato - 1
Small onion - 6 to 9 nos ( cut into medium size pieces )
Red chillies - 3 nos
Curry leaves - few
Sambar powder - 1 1/2 tbsp
Turmeric powder - 1 tsp
Mustard seeds - 1 tsp
Oil - 2 tsp
Salt to taste.
Method:

• Wash thuvar dhal and add two cups of water along with a pinch of turmeric powder and pressure cook till soft.
• Soak tamarind in water and squeeze out the juice.
• Cut tomato into medium size pieces. Cut Avaraikkai into medium size pieces.
• Add Avaraikkai pieces, tomato pieces, salt, sambar powder, turmeric powder and cook on medium flame till the vegetable is soft.
• Add tamarind juice and allow to boil.
• Now add the cooked thuvar dhal.
• In a kadai put the oil and when it is hot add the mustard. When it pops up, add onions,Red chillies and curry leaves and fry for a while.
• Add the sambar to this. Mix well.
• Allow to boil 2 minutes. Remove from stove.Serve with Steamed rice.

Beetroot Poriyal

Ingredients:

Beetroot - 1

Onion - 1 small

Green Chillies - 3 Nos

Oil - 2 teaspoons

Mustard - 1/2 tsp

Urad dhal - 1 tsp

Turmeric powder - 1/2 tsp

Curry leaves - few
Grated coconut - 2 tbsp

Salt - as per taste

Method:

• Remove the skin from beet root and cut into small pieces.
• Chop the onion finely.
• In a kadai put the oil and when it is hot add mustard.
• When it pops up add uradh dhal. Add onion,green chillies and curry leaves and fry for a while.
• Then add the beetroot,turmeric powder and salt and stir fry till it is soft and cooked well.
• Keep the flame into low. No need to add water.
• Finally add grated coconut and mix well.

Fish Fillet / Tilapia Fish Fillet Fry

Ingredients:

Fish filltet - 1 lb ( cut into medium size pieces )
Chilli powder - 1 1/2 tbsp

Pepper powder - 1 tsp
Turmeric powder - 1 tsp
Ginger garlic paste - 1 tbsp
Lemon juice - 1 tbsp
Oil - 3 tbsp

Salt as required.
Method:

• Mix all the ingredients and make a paste with some water. Rub the paste on the fish and leave it to marinate for at least 2 hours.
• Heat oil in a pan and add the marinated fish and cook them on slow flame until it becomes crisp on bothsides.

Serve with sliced onion rings and lemon.

Pepper Chicken Curry

Ingredients:

Chicken - 1 lb ( cut into medium size )

Onion large - 1 ( finely chopped )

Tomato - 1 ( chopped )

Ginger garlic paste - 1 tbsp

Green chillies - 1 no (slit )

Curry leaves - 1 string
Grated coconut - 3 tbsp

Corriander powder - 2 tbsp

Turmeric powder - 1 tsp

Chilli powder - 1/2 tsp

Freshly ground black pepper - 2 tbsp

Cinnamon - 1/2' piece

Clove - 1

Cumin seeds - 1/2 tsp

Fennel seeds - 1/2 tsp

Bay leaf - 1

Oil - 2 tbsp

Salt to taste.

Method:

• Grind the coconut and Keep the paste aside.
• Heat oil in a kadai, add cinnamon,cloves,cumin seeds,fennel seeds and bay leaves. Fry them a minute.
• Now add chopped onion.curry leaves and green chilli fry them until it turns into golden brown.
• Then add ginger galic paste and fry 2 to 3 minutes.
• Add chopped tomatoes, fry 2 minutes and add chicken pieces along with corriander powder, chilli powder,turmeric powder and salt.mix well.
• Fry them 5 minutes.
• Now add pepper powder and add cup of water and close the lid.
• After 5 minutes open up the lid and add the coconut paste.
• Cook them till the chicken becomes tender and fully cooked with covered lid.
• Garnish with corriander leaves.
  Serve with rice and chapathi.

Chappathi / Roti

Ingredients:

whole wheat flour - 2 cups
Salt - 1/2 tsp
oil - 1 tsp

Water.
Method:

• Mix salt and oil into the flour.
• Add water little by little and form into a dough.
• Knead well.
• Cover it with a damp cloth and keep aside for 1/2 an hour to 1 hour.
• Now divide the dough into small balls. place a ball on the board.
• Flatten it a little bit and dust some wheat flour onto it to make the rolling easier.
  Keep rolling the ball in a circular motion.
• Put chapati on hot griddle and leave for about 1 minute.
• Turn and cook other side a further minute, pressing lightly around the edges of the chapati with a towel.
• Turn again and cook the first side pressed lightly with a towel. It should puff.
• Transfer to plate.Serve warm.
  

Fresh Mango juice

Ingredients:
Mango ( riped ) - 1
Sugar - 3 tbsp
Water - 3 glasses.
Ice cubes -according to our taste
Method:

• Peel the mango and cut in to medium size pieces.
• Put the mango pieces in the mixer along with sugar and ice cubes grind it to a smooth puree.
• Then add required water and grind it for few seconds.
• Delicious Mango juice is ready.
• Serve chilled.

Enjoy the summer afternoon.

Vendakkai / Okra Poriyal

Ingredients:
Vendakkai / okra - 1 lb ( cut into small round pieces )
Onion - 1 ( chopped )
Green chillies - 3 ( split )
Curry leaves - few
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Sambar powder - 1 tsp
Turmeric powder - 1 tsp
Oil - 1 tbsp

Salt to taste.
Method:

• Wash and wipe the vendaikai with a kitchen towel.
• Cut it into small rounds.
• In a kadai put the oil and when it is hot add mustard.
• When the spluttering stops add urad dhal and fry till it turns light brown.
• Add chopped onion,Green chillies and curry leaves. Fry till the onion turns brown.
• Add vendaikai pieces and stir fry on low flame till its stickiness disappears.
• Add sambar powder, turmeric and salt and stir well.
• Keep it on low flame for 5 minutes.
• Remove once well done and serve it with steamed rice.

Keerai Kootu

Ingredients :

Keerai - 1 bunch (washed, cleaned and chopped finely)
Small Onion - 3
Green Chillies - 3 split
Tomato - 1/2 ( chopped into medium pieces )
Garlic - 2 pieces
Turmeric powder - 1 tsp
Green Gram Dhal (Paasiparuppu) - 1 cup
Salt to taste.
For Seasoning:
Mustard Seeds - 1/2 tsp
Methi seeds - 1/2 tsp
Cumin seeds - 1 tsp
Red Chillies - 2
Curry leaves - few.
Method:

• Pressure cook dal and keerai along with onion,tomato,garlic,green chilli, turmeric powder and salt in the cooker and allow 1 or 2 whistles.
• In a kadai pour 2 tsps of oil and season with mustard,cumin,methi seeds, red chillies and curry leaves.
• Now add the cooked dal - spinach mixture.
• Let it cook for five minutes.
• Kootu Ready. Serve with Rice.

You can use any Greens. I used Water Cress.