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:http://southindianfoods.in/south_indian_food_vattalkuzhambu.html

http://www.indianfoodforever.com/punjabi/rajma.html

http://www.indianfoodforever.com/vegetables/hara-chana-masala.html

http://www.indianfoodforever.com/south-indian/

Paneer butter masala

Ingredients

Paneer -15 blocksOnion -2 (blanched and purred)Tomato puree - 3 tspGinger Garlic paste - 1 tspCashew nut paste - 2 tsp

Chilli powder - 2 tspCoriander powder - 1 tsp

Turmeric powder - tsp

Gram masala - tspFresh cream -1 cupButter - 2 tsp

Note:

Panneer: Paneer is fried in oil till golden brown colour and soak in warm water for an hour tomake 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, turmericpowder, 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.

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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 deliciouswith sambar and chutney.This is my entry to Pavani's .

Ingredients

Riceflour-1 cupRava or sooji- cupMaida- cupSalt to taste

For seasoning

Mustard seeds- tspGreen chillie-1 chopped finelyPepper- a few

Curry leaves- a fewGinger- a small piece chopped finelyCoriander leaves- a few chopped finelyOnion- chopped finelyOil and ghee

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Method

Mix the rice flour, maida and rava and add water and salt to it. The batter should be wateryand flowing. Heat 1 tsp of oil in a pan and add mustard seeds, when it splutters add onionsand other ingredients .Fry for 2 minutes till the onion turns transparent. Add this to the ravabatter.

Heat the tawa (the tawa should be very hot while u are pouring the batter) and take oneladleful of batter and spread on the tawa starting from the sides and finishing off in the middleas rava dosa cannot be spreaded like ordinary dosa. Drizzle tsp of oil and tsp of ghee onthe 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 thickafter making few dosas add little water to it.

MALAI KOFTA RECIPE

Ingredients:

For the Kofta:1 1/2 lb. potatoes2 heaped tbsp each of crumbled paneer,khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)4-5 cashewnuts chopped1 tbsp raisins2-3 finely chopped green chillies1/4 tsp sugar1 tsp coriander powder

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1 tsp cumin powder1 tsp red-chilli powder1/2 tsp cardammom powderSalt To Taste3 tbsp cooking oil/ghee(clarified butter)Oil for frying the koftas

For the gravy:2 medium onions,chopped3 flakes garlic,crushed1 inch ginger,crushed3 large tomatoes,pureed1 tsp red-chilli powder1/2 tsp garam masala powder1/2 tsp dhania(corainder) powder1/2 tsp cumin powder2 tsp powdered poppy seeds1/2 tsp sugar1 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

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Ingredients:

2 cups Rajma ( Red kidney beans)Salt To taste1 Pinch Turmeric powder1 Onions, chopped5 Garlic cloves, chopped1 inch Ginger, chopped3 Green chillies, chopped3 Tomatoes, chopped1/2 tsp Corainder powder1 tsp Red chilli powder1/2 tsp Garam masala2 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.

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Moor kulambu

Ingredients:1 tsp- cup Rice1 tsp- Toor dal2 tsp Cumin seed - jeeragam

cup Coconut (grated)1 tsp Salt (as per taste)2 cup curd (Pulicha thair)1 cup Water2 nos Green chili1 tsp Urad dhal1 tsp Mustard seeds4 stks Curry leaves2 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 beany pulp->add salt and turmeric powder mixwell.-> in a mixer grind coconut,cuminseed,g.chilli,rice and thoor dhalfor around 2-3min. (can add somewater for grinding)->then add the paste to the curdand mix it well. check for the taste->In a pan add oil when it is hot add

mustard seed, urad dhal and curryleaves when it is done add it to thecurd.->keep the prepared curd in themicrooven for 5 min(or in a pan in lowflame). check it should not boil onlylight foam should form.->Options* fry vadai and let it cooldown for 2-3min then add it to thekulmabhu->Garnish it with corriander leaves.

Optional*

Mostly we use vadai to prepare themoore kolambu.instead you can use ladys finger orpotato or any of you favouritevegetable that doesnt give out anextra flavour to the receipe.

Try it out!! for sure you will like it! :)

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Rasam powder

Ingredients:

Whole black peppers - 1 cupToor Dal - 1/2 cupCumin seeds - 1/2 cupcoriander seeds - 1/2 cup

Method:

Slightly heat without adding oil in a fry pan and grindthe above ingredients into a nice powder.

Paneer butter masala

Ingredients:paneer - 200 gmschilli powder - 1 tspdaniya powder - 1/2 tspgaram masala pow - 1/4 tspkasoori mathi - 1 tsptomato puree - 2 tbsptomato ketchup - 1/2 tspmilk - 1/2 cupbutter - 50 gms

onions - 1(finely chopped)salt

Method:1)heat butter in a pan.add onions and frytill they are crisp mean while add chilliepow,garam mas pow, daniya pow, ketchup,tomato puree,kasoori methi with little milk.

2)when the onions are crisp add the abovemixture and mix it and close it with a lidand cook till the raw smell goes

3)now add salt and some more milk upto therequired consistency

4) add paneer and just leave it for one boil.

5) serve hot

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Download this Document for Free

Coarsely broken pepper powder-1spCumin seeds-1spCrushed ginger-1spChopped green chillies-1sp

Shredded coconut- cupBengal gram-1tbspGhee-2tbspSalt to tasteMethod:Soak the green gram, par boiled rice, and the black gram together for 6 to8 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 theghee 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 cupSemolina-1 cupBaking powder-1spShredded carrot- cupShredded cococnut- cupChopped Ginger-1spGreen chillies-3

Salt to tasteMethod:Soak the sago in water for 4 hours.

Then drain the water completely.Add the thick buttermilk, semolina, baking powder, shredded carrot, andsalt 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-2Cumin seeds-1spShredded coconut-1 cupsRice rawa-1 cupsShredded suraikkai[bottle gourd]-4 cupsPepper powder-1spChopped coriander leaves-2tbsp

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Salt to tasteMethod:Wash the aval[poha] and grind it with green chillies , cumin seeds andcoconut coarsely.Dry roast the rice rawa for a few minutes on a slow fire and then allow itto 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 cupsFenugreek seeds-3 tbspOne day old idli batter- cupSalt to tatseMethod: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 themorning.

ULUNTHU DOSAI:Ingredients:Par-boiled rice-1 cupRaw rice-1 cupBlack gram- cupMethod:Soak the boiled rice, raw rice, and the black gram separately.Grind the black gram smoothly and thengrind the rice varieties to a finebatter.

Mix both batters with enough salt and let it ferment for 10 to 12 hours.KOVIL THOSAI:Ingredients:Raw rice-200gmsBlack gram-200gmsPar-boiled rice-200gmsPepeprcrons-1spChopped ginger-1spRed chillies-5Salt to tasteMethod: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 redchillies.

Mix the rice flour with this batter with enough salt and let it ferment for 8hours. Make nice doasas.

GREENGRAM METHI DOSAI:

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Ingredients:Par boiled rice-2 cupsGreen gram- cupFenugreek seeds-2spSalt to tasteSoak 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- cupPlain flour- cupRice flour- cupGram flour-1tbspFresh curd-1 tbspCumin seeds-1spAsafetida powder-sp

Chopped green chillies-1spChopped ginger-spSalt to tasteMethod: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-400gmsBlack grams-100gmsSalt totasteMethod: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 thenmake thin dosas out of it.

SPRING DOSAI:

Ingredients:Raw rice-1 cupsBlack grams-50gms

Fenugreek seeds-spCooked rice-2stbsp

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Bengal gram-3tbspBlack gram-2tbspRed chillies-6Oil-1tbsp

Tamarind-gooseberry sizePeppercorns-5

Shredded coconut-2tbspChopped Coriander leaves-2tbspEnough unsalted butterSalt to tasteMethod: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 thetamarind,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 overthe dosai. Then spread a liberal layer of the topping. Then roll it verytightly. Cut into 4 pieces and serve them on the dining table.

POOSANIKKAI [WHITE PUMPKIN ] DOSAI:

Ingredients:

Par boiled rice-1 cupRaw rice-2tbspShredded coconut-2tbspRed chillies-4Curry leaves-1tbspCumin seeds-spShredded white pumpkin-2 cupsSalt to tasteMethod:Soak the boiled rice with raw rice for 5 hours and grind it very smoothlywith shredded coconut, red chillies, curry leaves, cumin seeds andshredded 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 smoothlywith 1 cup chopped tomatoes, 5 dry red chillies, and a gooseberry size

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tamarind. The batter should not be very thick. You can make tasty tomatodosas immediately.

TAPIOCA DOSAI:Soak 1 cup raw rice and 1 cup boiled rice for 5 hours. Grind them smoothlywith 1 sp aniseed, 5 red chillies and 4 cups of shredded tapioca. You canmake dosai immediately.

KATHARIKKAI AND POTATO KOTHSU:Ingredients:Small eggplants-3[finely chopped]Potato-1[cut into cubes]Chopped tomatoes-1 cupSlit green chillies-4Big onion-2[chopped]

Turmeric powder-1spMustard seeds-1spA small piece asafetidaChopped coriander and curry leavesRed chillies-4Salt to tatse

Oil-3tbspMETHOD: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 or6 whistles. Then take the bowl out, and drain the water into anotherbowl. Mash well the vegetables with the help of a potato masher. Thenagain add the cooked water to it with 1 sp turmeric powder and enoughsalt. Heat a kadai, and pour the oil. When the oil becomes hot themustard seeds, theasafetida , red chillies and the chopped leaves. Pourthis tempering to the prepared kothsu and let it boil. If the kothsu is toothick 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 kothsushould not be simmered for a long time . Then its taste will not be the

same. TOMATO AND KATHARIKKAI KOTHSU:Ingredients:Small eggplants-4Red chillies-4Coriander seeds-1spGram dal-2spMustards-1spAsafetida powder-1spCurry leaves-1 springOnion-1[finelychopped]

Tomatoes-2 cup [finely crushed]Turmeric powder-1spChopped coriander leaves-2tbspEnough oilSalt to tasteMethod:Grill the eggplants on a gas fire until they are well cooked. Then removethe 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 gramdal. Again in 2 or 3tbsps oil, toss the mustard seeds, asafetida, and curry

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leaves. Then add the onion and tomatoes . Cook them until they aremashed well and the oil comes on the top. Now add the katharikkai fleshand 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 isthickened. 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 2tspof water with one small cup of tomato ketchup. Sprinkle this over it.Spread little chopped spring onions, chopped tomato pieces, and choppedcapsicum over the batter. Sprinkle a little coarsely ground ajwain powder,and lastly spread shredded pizza cheese over it. Steam the idlies as usualidlis.

DOSAI PIZZA:The preparation is the same as Idli pizza. But the pizza dosai should becooked on a low flameon a dosa plate instead of steaming. And also thedosai should be covered while cooking. Thenonly the pizza dosai will becrisp and also the cheese will be melted at the same time.

KEERAI PONGAL:Ingredients:

Raw rice-1 cupSplit green gram- cupWater-6 cupsOnion-1 [finely chopped]Cumin seeds-1spAsafetida powder-1spGreen chillies-3 [finely chopped]

Ghee- cupCrushed tomatoes-1 cupCrushed ginger-1spSmall eggplants-3[finely sliced]Coarsely ground peppercorns-1sp

Turmeric powder-1spFinely chopped palak leaves-2 cupsSalt to tasteMethod: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)

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1 small cauliflower (phool gobi)1 capsicum (shimla mirch)1 onion1 inch ginger (adrak)4 green chillies1 lemon

6 tblsp oil (tel)1/2 tsp mustard seeds (raai)4 red chillies whole2 tsp black gram split (urad dal)10-12 curry leaves (kari patta)1/4 cup green peas (matar) (shelled)1/4 tsp asafoetidasalt (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 andsalt 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 15 ( Baby Potatoes)

Red Chili Powder 1 tsp

Coriander Powder 1 tsp

Salt 1 tsp

Mustard 1/2 tsp

Split Urad dhal 1 tspOil 2 tbsp

DIRECTIONS:

1. Step1

Chop the potatoes in to small pieces.2. Step2

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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 lowflame 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 andstir well. Be careful not to burn the bottom.(*) Serve with Curd Rice, Lemon Rice.

Arachu Vitta SambarIngredients:

Thur dal (cooked and mashed)1 cupsDrumsticks (cut) cupOnion (chopped)2

Tomatoes (chopped)2Tamarind extract cup(lemon size tamarind pulp)Oil - 4 tbspcurry leaves

Bengal gram dal (channa dal)2 tbspUrid dal - 1 tspCoriander seeds (dhania)2 tbspRed chillies6Fenugreek seeds (methi)1 tspCoconut (shredded)3 tbspasafoetida 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, fenugreekseeds, red chillies with a pinch of asafoetida powder, to golden brown. Turn off the stove andnow 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 addtomatoes and drumstick. Once the tomatoes turn mushy add dal and the ground paste. mixwell 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 addto the sambar mixture. Turn off the heat and serve with rice.

HOTEL STYLE SAMBAR

INGREDIENTS :

Toor dhal 1/2 cup

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Turmeric 1/2 tsp

Oil 3 tsp

Mustard 1/2 tsp

Onion 1/2 ( Medium )

Green Chili 4 nos

Curry Leaves 1 strand

Tomato 1 no

Tamarind 1/4 lemon size

Sugar 1 1/4 tsp

TO GRIND :

Red Chili 6 nos

Channa dhal 1 tsp

Fenugreek 1 tsp

Coriander Seed 3 tsp

Poppy Seed 1/2 tsp

Cumin Seed 1/2 tsp

Raw Rice 1 tsp

Grated Coconut 1 tbsp

DIRECTIONS:

1. Step1

In a small pan, add little oil, fry the Raw rice in To Grind section for 1 minute. Fry thecoconut 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 withturmeric, 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 toordhal mix and allow it to boil for 35 minutes till the raw tamarind smell leaves. Stir often toavoid burning the bottom. Add Ground powder2 tsp, Sugar and mix well. Taste the dhal, ifrequired add some more ground powder.

(*)This is a good combination forIdili, Paneeyaram,dosa andVen pongal. Recipe from myMother-in-law.

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More (Yogurt Gravy) Kuzhambu

Cuisine Style: Tamilnadu, Cooking Time: 45 minutes, To Serve: 4, Take with: rice, Type: LunchGravy

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 addthe ground paste and salt to it.

Simmer the flame and add little water to it so that the veggies are cooked fully and theraw 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 fryfor a minute.

Pour the mixture to this pan and mix well. Serve with rice.

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Note

More kuzhambu can be prepared without vegetables.

Vathal Kuzhambu

Cuisine Style: Tamilnadu, Cooking Time: 45 minutes, To Serve: 4, Take with: rice, Type: LunchGravy

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 leavefew 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.

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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.

Note

To make Vatha Kuzhambu thick add ground rice before cooking. Roasted Pappadam isthe 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 tasteHow 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

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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 corianderHow 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

Ingredients:

o 2 cups semolina (sooji, rava)o 1/2 cup rice (chawal) flouro

1/2 cup buttermilko 1/4 tsp asafoetidao salt (namak) to tasteo 1 inch ginger (adrak)o 4 green chillieso 10-12 curry leaves (kari patta)o 1/4 cup coconut (narial) (scraped)o 12 cashewnutso 2 tblsp peppercornso 1 tsp cumin seedso 2 tblsp vegetable fat (ghee)o refined oil (tel) to fry

Preparation:1. Blend rava, rice flour and buttermilk to make a thin batter, add asafoetida and requiredsalt. 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.

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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

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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 andsaute well.

5. Now add the grounded paste to the above mixture followed by the soakedchick 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 garnishwith coriander leaves.

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Archive for the South Indian Gravy for Rice CategorySambar

December 24, 2008

Sambar Ingredients:

chana dal or dal 1/2 cup

Turmeric powder1 pinch

Tamarind paste2 spoons

Sambar powder- 1 spoonRed chillies- 2

Chopped onions- 1

Mustard seeds- 1/2 spoonFenugreek seeds- 1/2 spoon

Salt1 spoon

Jeera- 1/2 spoon

asafetidaCurry leaves and coriander leaves

Green chilli1

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 them4) Add fenugreek seeds and asafetida

5) Add the cooked dal

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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 cupTurmeric powder1 pinchTamarind paste2 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 leavesGreen chilli1

Grind together :chana dal1 tsp

urud dal1 tsp

Red chillies4Coriander1/2 tsp

Coconut powder4 tsp

Sugar 1 tspHeat 1 tsp of oil and add the above with 1 tsp of asafoetida and grind them well

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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 asafetida5) 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 ofthe 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 spoonHing 1/4 tea spoon

Salt to taste.Coriander leaves 3 tea spoons chopped fine

Finely chopped1/2 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 spoonRed Chillies 5 to 6

Roast the above items in ghee and grind finely.

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Mysore Rasam Preparation:

Soak tomatoes in hot water and crush them. Extract the imli pulp adding warm water and add thecrushed 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 fewpieces 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 seeds100 gms

salt to taste

sambar powder1 spoonRice flour2 spoons

mustard seeds1/2 spoon

Red chillies- 4asafetida

urad

dal1 spooncurry leaves

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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, uraddal.

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 inIndian Vegetarian Recipe,South Indian Gravy for Rice|Leave a Comment

Vathal Kolambu

December 24, 2008

Vathal Kolambu Ingredients:

Sundakai Varthal 10

Tamarind paste1 small lemon size

salt to taste

Pepper powder1 teaspoon

sambar powder1 1/2spoonFenugreek seeds-1/2 spoon

mustard seeds

1/2 spoonRed chillies- 4asafetida

channa dal1 spooncurry leaves

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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

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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

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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.

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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 andrice

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 Rice2 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 Ghee2 tablespoon Cashew nuts (broken into pieces)

A little Milk2 tablespoon Raisins2 Capsicums (sliced)

3 Tomatoes (finely chopped)Salt to taste

To be ground into a paste

6 Garlic Cloves1 tablespoon Poppy Seeds25 mm piece of Ginger2 sticks Cinnamon

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3 Cardamoms1/2 teaspoon Turmeric Powder4 Green Chilies1/2 teaspoon Chilly Powder6 Mint leaves3 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 cupRaw Rice 1 cupShelled Green Peasn1/4 cupcarrot 1Potato 1Drum stick 1Small Brinjal 1TOmatoes 3Beans 4

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Coriander powder 4 tspChilli powder 2 tspGreen chilli 4Mustard 1/2 tspUrad dal 1 tsp

Asafoetida 8 small pieces.

Fenugreek 1/2 tspSmall onion 10Curry leaves a bunchCashew nut 10Ghee 3 tspCoriander one buchLime 1Turmeric 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 anytummy truly happy

Ingredients

Chicken - 1/2 kg

Ginger - 50gm

Garlic - 1 whole

Red Chilli - 4 -5

Fennel Seeds - 2tsp

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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

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- 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 simmerfor 10 minutes, stirring frequently.5. Season with salt and pepper. Remove from heat and set aside6. Heat 1 tbsp oil in a large skillet over medium heat. Cook chicken until slightly browned (about 5minutes).7. Reduce heat, season with 1 tsp garam masala and cayenne pepper, and stir in a few spoonfuls ofsauce.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 almostcooked through but still moist.10. Mix together cornstarch and water. Stir into the sauce and cook over medium heat untilthickened (about 5 minutes).11. Serve over rice and enjoy!

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PULIYODHARAI

INGREDIENTS:Rice- 2 cupsTamarind Extract - 2 tablespoonCoriander Seeds- 2tsp

Fenugreek Seeds - 10 seedsSesame Seeds- 2tspChanna Dhal- 4tspDried Red chilly- 5-6Peanuts- 1/4cupTurmeric - 1tspMustard littleCurry leaves - fewHing - a pinchSalt - As per Taste

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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 itboil 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...

IYENAGAR PULIYODHARAI:

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Kovakkai Paruppu Usili - Ivy Gourd with steamedlentils

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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 salt1 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:

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Place the slit pieces ofkovakkaiin 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 usiliand stir together for 2 minutes until they have come together.

Serve hot withMor Kozhambu and rice along with some appalams (Tamilian Papads)

PARUPPU URANDAI KULAMBU

Ingredients:Toor Dhal 1 cuponion- 1/2 (finely chopped)Sambar Powder 1 tspcorriander leaves- 3 tbspSalt 2 teaspoon

Mustard 1 teaspoonurad dal -1/4 tspsmall onions 10 chopped finelytomato- 1 smallCurry leaves few

tamarind- 2 spoonssambar powder- 1 heaped tbspcoconut- 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 itin a mixie and grind to a thick coarse paste (as you do for vadai). Add teaspoon salt, sambarpowder, a pinch of turmeric powder, chopped onions, one tablespoon coconut gratings and fewcurry 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. Aftersometime add tomatoes and fry till soft. Add the tamarind paste and sambar powder. Add 3cups 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 theKuzhambu to start boiling. Add three more balls and finish all the balls like this. Once youfinished all the dal urundais, gently turn them with a spoon. Keep the flame to low. Add groundcoconut to the boiling kuzhambu.

Note: This is the authentic way of doing this gravy. If the dal balls gets cooked directly in thekuzhambu itself then the tamarind juice enters the balls and gives a special taste.

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tamilcuisine.blogspot.com

Kabuli Channa Masala Recipe-Chole masala (Step by step recipe)

Ingredients needed

Channa (white) - 1 cupOnion - 2Tomato - 2 big and juicy onesGreen chilli - 1Ginger - 1 inch pieceGarlic - 3Oil -1 tbsp

Salt as required

Spice Powder

Turmeric Powder -1/4 tspChilli Powder -1 tspCoriander Powder -2 tspChanna masala Powder -1 tsp (available ready made)

For the seasoning

Cumin Seeds/Jeera - 1 tspBay leaf - 1

Preparation

Soak channa overnight and pressure cook channa with a little salt for 4-5 whistles. Channa should be soft.

Grind ginger, garlic, green chilli and onion to a fine paste. Keep it aside.

Puree tomatoes in a blender and keep it aside.(you can even blanch tomatoes)

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Method

1.Heat oil /butter in a pan, add jeera seeds and bay leaf.

2.When cumin seeds/jeera splutters, add the grounded onion paste and saute till it turns brown. Stir

continuously.

3.Then add tomato puree, all the spice powder, salt needed and cook stirring continuously till oilseparates.(see pic)

4.Then add the cooked channa, 1/4 cup of water and cook for a few minutes until everything gets blendedwell with the masala.

Garnish with coriander leaves and serve hot with poori orchapatior evenpulao.

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