Potato Podimas

Ingredients :
1 pound potatoes
¼ tsp turmeric
a small pinch hing
6 green chillies
a small piece ginger, grated
½ tsp urad dal
1 tsp channa dal
¼ tsp mustard
curry leaves
a small bunch cilantro,
washed and finely chopped
1 lemon
2 tsp cooking oil
1 tsp salt to taste

Method :
Boil potatoes with turmeric and salt.
Peel skin and mash them and keep aside.
Heat some oil in a pan and put the mustard.
When they crackle put urad dal, channa dal, hing, turmeric, curry leaves, red chillies, ginger, lemon juice, salt and the mashed potatoes.
Allow it to cook for a few minutes. Garnish with cilantro.

vegetable kootu

Ingredients :

2 to 3 tsp coconut
1 tsp cumin seeds
5 red chillies
½ tsp turmeric
1 tsp urad dal
1 tsp coconut oil
salt to taste
a few curry leaves
Mixed Vegetables (carrot, cabbage,
peas, potatoes, etc., washed and diced)

Method :
Cut the vegetables evenly and cook them with a little salt and turmeric.
Wet grind coconut, cumin seeds, and red chillies and add this masala to the boiling vegetables.
Cook until the flavour comes out.
Heat some coconut oil in a pan and put the mustard.
When they crackle, put urad dal, 1 red chillie, and, curry leaves, and add this to the above.

Puli Keerai

Ingredients :
1 bunch spinach, finely chopped
½ cup toovar dal
4 red chillies
4 green chillies
½ tsp imli paste
½ tsp sambhar powder
¼ tsp mustard
a small pinch hing
1 tsp salt to taste
2 tsp cooking oil
a few curry leaves

Method :
Cook toovar dal and keep aside.
Boil spinach with little water and some salt.
Heat some oil in a pan and put the mustard in it.
When they crackle, put hing, red chillies, green chillies, curry leaves and sambhar powder and sauté for a few minutes.
Now add this to the boiling spinach, and add imli paste and let it cook for a few minutes.
Now add the cooked toovar dal. Allow it to cook until the flavour comes out.

Plaintain Curry

Ingredients :
2 to 3 washed plantain, peeled and diced
½ tsp cumin seeds
¼ cup grated coconut
2-3 red chillies
½ tsp urad dal
¼ tsp mustard
a small pinch hing
¼ tsp turmeric
a few curry leaves
3 tsp cooking oil
½ tsp salt

Method :
Boil plantains with turmeric and salt.
Wet grind cumin seeds, coconut and red chillies and keep aside.
Heat 3 tsp of oil in a pan and put mustard.
When they crackle, then add hing, urad dal, curry leaves, turmeric, and the diced plantain.
Sprinkle water and allow it to cook for 5 minutes.
Now, put the ground masala, and allow it to cook for another 5 to 10 minutes.

Avial

Ingredients :
Vegetables like (carrots, potatoes, beans, white pumpkin, peas, eggplant)
1 cup coconut
8 green chillies
2 red chillies
1 tsp cumin seeds
¼ tsp tamarind paste
2 tsp coconut oil
½ cup yogurt
a few curry leaves
1 tsp salt to taste

Method :
Cut all the vegetables evenly, and cook it with little water.
Put turmeric and salt to this.
Grind coconut, green chillies, red chillies, cumin seeds, and tamarind paste finely in yogurt.
Put the ground masala to the cooked vegetables, and allow it to cook until the flavour comes out.
Garnish with curry leaves and coconut oil.

Tandoori Chicken

Ingredients:
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste

For Marination:
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of mustard oil

For basting of butter
½ tspn of chaat masala

For garnishing
Onion rings and lemon wedges

Preparation:
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.
Apply this marinade onto the chicken pieces and refrigerate for three to four hours.
Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.
Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.

Chef’s Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken.

Chettinad Chicken

Ingredients:
1 kg of chicken
2 tspns of poppy seeds (khus khus)
½ grated coconut
1 tspn of fennel seeds
1 tspn of coriander seeds
½ tspn of cumin seeds
6-8 of whole red chillies
1 one inch stick of cinnamon
3 green cardamoms
2 of cloves
½ tspn of turmeric powder
½ cup of oil
1 large onion
2 tspns of chopped ginger
2 tspnsof chopped garlic
½ star anise
1 tspn of red chilli powder
3 medium sized of tomatoes
1 lemon
10-12 curry leaves
Fresh coriander for garnishing
Salt to taste

Preparation:
Clean the chicken, remove skin and cut into twelve pieces.
Chop the onions and tomatoes separately.
Roast the whole red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic.
Heat oil in a degchi and fry the onions till golden. Add the curry leaves and the ground paste and sauté for some time. Add the tomatoes, red chilli powder and turmeric powder.
Add chicken and mix. Cook for five minutes and then put two cups of water. Add lemon juice, cover and cook till the chicken is done.
Serve hot, garnished with coriander leaves and accompanied with boiled rice or parantha.

Butter Chicken

Ingredients:
1 Tandoori Chicken - cut into 8 pieces
1 onion - grated
1 tsp ginger paste
1 tsp garlic paste
3/4 cup tomato puree
1/2 tsp chilli powder
2-3 green chillies - finely chopped
100 gms butter
salt to taste
200 gms cream
a few green coriander leaves - finely chopped

Preparation:
Melt butter in frying pan. Add the grated onions & fry until golden brown.
Add the ginger & garlic pastes. Fry for a minute & add the tomato puree.
Add the chopped green chillies, coriander leaves, salt and the chilli powder. Fry for 2-3 minutes.
Turn heat to low & add the cream stirring constantly. Do not let it boil. Cook for a minute & turn off the heat.
Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.
Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot

Kathirikkai Puli Kuzhambu

Ingredients:
Brinjal/eggplant - 6 to 8
Onion small size - 1 chopped
Garlic - 5 cloves chopped
Green chillies - 5 chopped
Tomato - 2 chopped
Tamarind - cherry size
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Sambar powder - 1 tsp
Brown Sugar - 1 tsp
Oil - 1tblspn
Salt to taste.

For Tempering:

Mustard seeds - 1 tsp
Urid,channa dal - 1 tsp
Curry leaves - few
Methi seeds - 1/2 tsp
Asafoetida/perungayam - a pinch

Preparation:
Cut the eggplants into bite size pieces and keep it in a bowl of water till you cook to prevent turning brown/bitter.
Temper the ingredients and add chopped green chillies, onion, garlic. Saute it in the same oil till it turns light brown.
Add chopped tomato, fry well and add brinjal, sambar powder,chilli powder, turmeric, salt, sugar and tamarind.
Pour a cup of water let it simmer in medium heat till it cooked. Serve hot with rice.

Parrupu Urundai Kuzhambu

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)

Preparation:
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 ½ 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.

Kara kuzhambu

Ingredients needed:
1. Small Onion 6 to 7 sliced.
2. One Tomato chopped
3. Garlic pods 4 to 5
4. Any One vegetable (lady’s finger, brinjal, bitter guard or drumstick)
5. Tamarind Paste 3 tsp or One lemon size. (To dilute in ¾ cup).
6. Hing little.
7. Red Chilli Powder 1 ½ tsp to 2 tsp
8. Coriander Powder 1 ½ tsp to 2 tsp.
9. Sambar Powder ½ tsp.
10.Turmeric powder little

For grinding:
1. Coconut 1 table spoon or coconut milk 1 table spoon. This takes out the extra hot and extra sour out of the dish.
2. ½ tsp Poppy seeds.

For seasoning:
1. Oil 2 table spoons.
2. Mustard seeds ½ tsp
3. Cumin seeds ¼ tsp
4. Fenugreek seeds ¼ tsp
5. Fennel seeds ¼ tsp
6. Urad dal and Channa dal ½ tsp.
7. Curry leaves one string

Preparation:
Heat oil in a pan or kadai and season with the above and fry onion and garlic till Golden brown.
Now add chopped tomato and fry till it becomes pulp and next goes the vegetables for few minutes (4-5 mins) of frying.
Add all powders, mix well and pour tamarind diluted water.
Bring it to a boil, till Oil floats on top.
Add the grinded Coconut or Coconut Milk and bring it to a boil for few minutes.
Tasty and Spicy Kulambu is ready.

Tomato Kuzhambu

Ingredients:
Ripe red tomatoes-4 chopped finely
Onions-1 cut into thin strips
Green chillie-1
Potato – 1 small cut into medium pieces
Drumstick- 3 small pieces(3 inches length) slit half
Curry leaves- a few
Mustard seeds- ¼ tsp
Coconut milk- 4 to 5 tsp

To grind:
Coconut-3 tsp
Red chillies-2 if long or acc to taste
Ginger- 1 small piece
Khus khus- ½ to 1 tsp
Jeera-1/2 to 1tsp
Coriander seeds-1 tsp

Preparation:
Heat oil in a kadai and add mustard seeds. When it splutters add onions, green chillie& curryleaves. Saute till the onions become transparent and add the tomatoes. Saute till it becomes soft and add the ground masala. Add 1 glass of water . when it boils add the potato pieces and drumstick pieces. Cook in a medium flame covered. After 5 mins add the coconut milk. Cook till the vegetables are cooked and the oil seperates. Serve hot with rice.

Milagu kuzhambu

Ingredients:
Peppercorns - 1 1/2 tbsp
Bengal gram dal - 1 1/2 tbsp
Coriander seeds - 1 tbsp
Red chillies - 4
Tamarind pulp - 2 1/2 tbsp
Mustard seeds - 1 tsp
Asafoetida
Oil
Salt - To taste
A few Curry leaves

Preparation:
Dry roast the peppercorns, bengal gram dal, coriander seeds, red chillies and grind them to a smooth paste along with asafoetida and little water.
Heat oil in a kadai and add the mustard seeds and allow it to splutter.
Add the tamarind paste and salt. Cover, simmer and cook till the raw smell of tamarind disappears.
Then add the ground paste and a cup water and allow it to boil.
Simmer it for 3-4 minutes and finally add 2 tbsp of oil and chopped curry leaves.
This gravy has a little bitter taste.

Medhu Vada

Ingredients:
Black gram(Uzhunnuparippu) - 2 glass
Onion(big) - 1 no
(cut into small pieces)
Salt - As reqd
Green chillies - 2 nos
(cut into small pieces)
Pepper - 1 tsp
Curry leaves - A few
(cut into small pieces)
Ginger - 1" piece
(cut into small pieces)
Soda powder - 1/4 tsp

Preparation:
Soak the dal in water for some time.
Grind it with 1/4 cup of water.
It would be better if u don`t add water.
Add salt and grind again.
Add the rest of the ingredients to this ground dal and mix well.
Pat hands with water.
Make balls off the paste and make patties.
Make a hole in between the patties.
Deep fry them in oil till golden brown in colour.
Serve with chutney or sambhar.

Dahi vada

Ingredients: :
For Vada:
1 Cup Urad daal
Salt to taste
Oil to fry
For Dahi :
1 kg Dahi (yogurt)
1/2 tsp grated Ginger
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
2 tsp Roasted cumin(jeera)powder
Red chili powder to taste


Preparation:
For Vada - Clean, wash and soak the daal overnight.
Grind it into smooth paste.
Add salt to taste.
Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
Take the hot vadas and put in cold water for 2-3 minutes.
Now Take them out of water and squeeze the water and keep aside.
For Dahi - Blend the curd (yogurt) and little water until it is smooth.
Keep in refrigerator for an hour to get chilled.
Add salt, red chili powder and cumin powder.
Serving - In a deep dish arrange wada and pour dahi over them.
Now add imli (tamarind) chutney and green chutney.
Garnish with coriander.
Serve the dahi vadas chilled.

Sambhar Vada

Ingredients:
1/2 cup Urad Daal
1/2 cup Moong Daal
1 Onion finely chopped
1 tsp Ginger
1-2 Green Chilies finely chopped
Salt to taste
1/4 tsp Baking Soda

Preparation:
Pick, wash and soak daals for 3-4 hours.
Grind them coarsely in a blender.
Now add onions,ginger, green chilies salt and baking powder and mix well and set aside for 5 minutes.
Heat oil in a pan or kadhai and deep fry a spoonful of batter till golden
Serve with chutney as a breakfast or sambhar or rasam as a meal.

Uthappam

Ingredients:
Par boiled rice - 4 cups,
Urud dal -1/2 cup,
fenugreek seeds - 2 tsp
Coriander leaves for garnishing

Preparation:
Soak the above in water for about 4 - 5 hours and grind into a fine flour. Leave it for about 8 hours to become sour. Heat a dosa tawa and spread a tsp of oil over it. When it becomes hot enough, place a laddle of flour and spread on it(it should be thicker than a normal dosa). When it is cooked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked. Serve with chutney.

Set Dosa

Ingredients:
Par boiled rice- 2 cups
raw rice- 2 cups
Black gram - 1 cup
Saffron color- 2 pinches
Cooking soda- 1/4 tsp
Salt 4 Tsp
Oil enough for frying

Preparation:
Soak rice and dhal together in water for 4 hours. Grind to a smoth paste. Add salt just before taking out from the mixer/grinder. Allow to ferment for 15 hours. The next morning, add colour and soda to the batter. Mix well and pour dosa thick. (like uthappam) and let the circles be small. Fry both sides with little oil. Serve hot with Vegetable Kurma

Rava Dosa

Ingredients:
1 cup fine soji (semolina)
1/2 cup rice flour or plain flour
1 tbsp. oil
1/8 tsp. soda bicarb
2-2 ½ cups buttermilk
1 tsp. coriander chopped fine
2 green chillies chopped fine

Preparation:
Blend all the ingredients together. Add more buttermilk if necessary. ginger grated Roll the dosa in a three-fold cylinder. oil to shallow fry Serve hot with onion and/or coconut chutneys. The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes. Heat griddle and pour 1 large spoon of batter on it. Spread by gently rotating the griddle. Put some oil (1/2 tsp.) over dosa. Lift with a spatula as for basic dosa. Makes 10 - 12 thin dosas.

Palak Dosa

Ingredients:
Raw rice-1 cup
Boiled rice-1 cup
Grated paneer-1 cup
Green chillies-2-chopped
Salt to taste
Chopped coriander leaves- 1 tsp
Oil roasting

Method:

Soak raw rice and boiled rice together for about 2 hours. Thereafter grind the soaked rice to a fine batter. Add salt as required while grinding. Add grated paneer, green chillies, chopped coriander and mix the batter well.

Heat a thick tawa (Dosa pan) and pour a ladle full of batter on to the tawa and spread it round evenly but slightly thick in size. Pour little oil around the dosa to get a good roast.

Serve the hot dosas accompanied with coconut or onion chutney and sambhar (optional).Those who prefer slightly sour taste may ferment the dosa batter for about 5 hours and later add paneer before making dosa.

Paneer Dosa

Ingredients:
Raw rice-1 cup
Boiled rice-1 cup
Grated paneer-1 cup
Green chillies-2-chopped
Salt to taste
Chopped coriander leaves- 1 tsp
Oil roasting

Method:

Soak raw rice and boiled rice together for about 2 hours. Thereafter grind the soaked rice to a fine batter. Add salt as required while grinding. Add grated paneer, green chillies, chopped coriander and mix the batter well.

Heat a thick tawa (Dosa pan) and pour a ladle full of batter on to the tawa and spread it round evenly but slightly thick in size. Pour little oil around the dosa to get a good roast.

Serve the hot dosas accompanied with coconut or onion chutney and sambhar (optional).Those who prefer slightly sour taste may ferment the dosa batter for about 5 hours and later add paneer before making dosa.

Maida Dosa

Ingredients:
Maida - 3 Cups
Grated Coconut - 1 Cup
Green Chilly - 3-4
Ginger - 1" Piece
Sugar - 2tbsp
Salt - as per taste
fOil / Ghee
Mustard Seeds - 1 tbsp
Curry Leaves - 6-7
Rice flour - 1 1/2 cups

Preparation:
Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat the curds well.

Add to the batter, add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spreadwith the back of the spoon to a thin round.

Mix maida:rice four in the ratio 2:1. Add about 2 tsp of ava.Add water and mix. Let it be more thin than normal dosai.To this add chopped green chillies, few cumin seeds, salt to taste(about 1 tsp). Add some splattered mustard seeds. Make dosas as described previously but make the dosas more thick. The same procedure can be followed with wheat flour instead of maida.

Sweet Dosa

Ingredients:
Wheat flour 1 cup
Rice flour 1/4 cup
Maida 1/4 cup
Rava 3 tsps
Coconut 1/4 cup finely grated
Jaggery 1 cup
Cardamom 2 powdered
Ghee 1-2 t.spoons per dosai

Preparation:
Melt jaggery in 2 cups of boiling water and let it cool.Mix wheat flour, rice flour, rava, maida, cardamon, and coconut with the melted jaggery, and make a fine batter(Similar to Masala Dosa)

Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 tsp of ghee around it. Let it cook on this side for a few minutes, and then turn over to the other side, andput 1 t.spoon of ghee around it. Wait till the dosai turns brown.

Plain Dosa

Ingredients:
1 cup plain rice
1 cup parboiled rice
1/4 cup white urad dal
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds
10-12 tsps. ghee or oil as preferred
water for grinding

Preparation:
Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat the curds well.

Add to the batter, add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Remove with spatula when crisp. Serve hot with chutney and / or sambar.

Adai

Ingredients:
Par boiled rice- 2 cups
Red grram dhal- 1/2 cup
Bengal gram dhal- 1/2 cup
Green chillies- 6
grated coconut- 3 tblsps
Coarsely powdered pepper and cumin -1 tsp.
Chopped coriander leaves and curry leaves- 2 Tblsp.
Salt to taste
oil- enough for frying

Preparation:
Soak rice and dhal together for 2-3 hours.Grind it along with coconut and chillies till it becomes a thick paste. Mix with other ingredients. Heat a heavy dosa pan and spread little batter on it using the ladle into a thick circular adai. Add a teaspoon of oil around and fry on both sides in medium flame. Serve hot with chutney or tomato sauce.

Masala Dosa

Ingredients:
Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil

Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Preparation:

Dosa shell
Separately soak rice and urad dal at least 6 hour or overnight in water.
Grind to paste.
Mix together, add salt with water to make batter.
Leave in room temperature overnight.
Mix onion and chilies to the thin batter.
Heat pan or griddle with little ghee or oil.
Spread the mix on pan in circular motion to make thin Dosa.
Cook on both the sides, if desired.

Masala Filling (Spicy Filling):
Heat oil. Add mustard seed, peas, onions and spice.
Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
Add potatoes and mix and cook some more Serve
Add filling inside Dosa and roll. Serve hot with Chutney.

Idli Burger

Ingredients:
Idlis - 2 to 4
Potato mixture (same as that of dosa) - 50 gms
Mushrooms (blanched and sliced) - 100 gms
Onions (sliced) - 30 gms
Red chilli powder - 5 gms
Salt to taste
Turmeric powder - a pinch
Oil - 5 ml

Preparation:
Cut the idli into three parts, as one does for pastries. Heat oil and saute onions till light brown. Add red chilli powder, turmeric powder, mushrooms and salt. On top of the middle half of the idli spread the potato mixture. Place the top part of the idli on it. On the bottom part spread the mushroom mixture and then place the above on it layering it as one does for sandwiches. Serve with coconut chutney.

Corn Idli

Ingredients:
Ghee 1 tbsp
Semolina 1 cup
Grated corn 1 cup
Paneer crumbs 1 cup
Green chillies, finely chopped 2
Soda-bi-carb 1/2 tsp
Chopped coriander leaves 2 tbsps
Curd 1 cup
Salt to taste

For the tempering:
Oil 2 tbsps
Mustard seeds 1 tsp
A few chopped coriander leaves to garnish

Preparation:

Roast the semolina in melted ghee for a few minutes. Cool. Add the corn, paneer, chillies, salt, coriander and curd. Mix well and keep for 10 minutes. Fill greased mini idli mould. Steam and cook idlis for 10 minutes. Remove from the mould. Just before serving time, heat oil and add the mustard. When it stops spluttering, add the idlis. Mix well and warm. Sprinkle coriander leaves and serve.

Idli Uppuma

Ingredients:
Leftover idlies – 10
Grated coconut – ½ cup
Urad dhal – 2 tsp
Red chillies- 4 to 5
Curry leaves – a bunch
Turmeric powder – ¼ tsp
Cashew nuts – 10
Salt to taste
Mustard seeds – ½ tsp
Oil – 4 tsps

Preparation:
Cut idlis into small cubes. Heat oil in a pan. Add mustard seeds and allow it to splutter. Then add urad dhal and add red chillies. Fry till brown. Later add curry leaves, cut cashew nuts, turmeric powder and salt. Add idlis into this and mix well. Garnish with grated coconut and sprinkle cashew nuts on top. Serve along with tomato sauce or chutney.

Green Gram Dhal Idli

Ingredients:
Green Gram dhal – 1 cup
Green chillies- 6
Asafetida- 2 pinches
Fresh coconut, grated – 1 ½ tblsp
Cooking soda- ½ tsp
Salt – 1 tsp
Oil – 1 ½ tblsp
Mustard seeds – ¼ tsp
Curd (sour) – ½ cup

Makes about 12 Idlies

Preparation:
Soak dhal for 3 hours. Grind coconut, green chillies, asafetida and salt to affine paste. Grind dhal separately without water till it reaches a coarse rava consistency. Mix both the ground pastes together with curd. Heat oil and fry mustard seeds and pour over the batter along with soda. Mix the batter well and steam idlis as usual. (Batter need not be fermented)

Kanchipuram Idli

Ingredients:
Raw rice – 2 cups
Whole black gram – 2 cups
Oil – 5 tblsp
Ghee- 4 tsp
Whole black pepper – 2 tsp
Thick curd – ½ litre or 500 gms
Cooking soda – ¼ tsp
Cumin seeds – 2 tsps


Preparation:
Soak dhal and rice together for 3 hours. Grind this after soaking till it reaches a coarse consistency. Batter should be thick preferably. Allow it to ferment for 10 -5 hours. Bafore pouring the batter into idli plates for steaming, add oil, ghee pepper, cumin seeds, curds and soda to the batter.

Grease idli plates and pour batter as in normal idlis but a bit thicker. Steam till the idli is cooked. This will take approximately 35- 45 minutes. Serve hot along with idli chilli powder or Milagai podi (in Tamil).You can make plate idlis if you want to add excitement to your idlis. Instead of the normal idli plates, grease and steam in bigger plates to make 4 or 5 plate idlis.

Sweet Idli

Ingredients:
Sooji (rava) – 125 Gms
Urad dhal – 75 Gms
Elaichi powder – ½ tsp
Grated coconut – ½ cup
Cooking soda – a small pinch
Dry dates – 1 tblsp, finely chopped
Dry grapes – 1 tblsp
Milk (fresh) - ¾ cup
Ghee – 1 tblsp
Sugar (powdered) – ¾ cup


Preparation:
Soak dhal in required amount of water for 3 hours. Grind Urad dhal into a fine frothy paste and keep it aside for 8 hours after adding salt. Fry rava in ghee till it turns light brown. Mix this with dhal and soda and if required a bit more of salt. Add grated coconut, elaichi powder, sugar, dry grapes, and chopped dates along with milk and keep aside for about half an hour. Grease the idli plates with oil or ghee. Pour the mixture over them and steam cook until thoroughly cooked.

Serve hot with chutney for a delicious hot ‘n sweet idli.

Aval Idli

Ingredients:
Raw rice – 2 cups
Rice flakes – aval – 1 cup
Thick curd (sour) – 1 cup
Green chillies- 10 -12
Grated coconut – ¾ cup
Bengal gram dhal – 1 tblsp
Cumin seeds – 2 tsps
Ginger -1 or 2 flakes –finely chopped
Rock salt – 2 1 ½ tsps
Oil – 5 tblsp
Black pepper – 2 tsp

Makes about 25 idlis.

Preparation:
Soak rice in enough water for 2 to 3 hours. Soak rice flakes separately in curd for about 1 ½ hours. Grind these mixtures after soaking along with grated coconut and chillies coarsely. Before removing from the mixer add salt to the required amount. Add pepper, cumin seeds and Bengal gram dhal on top of the batter. Allow the batter to ferment for 15 – 20 hours.

Make sure the batter is closed with a lid. The next day or after it is fermented, add ginger, asafetida, cooking soda and a tblsp of hot oil over the batter. Mix the batter well and steam in a pressure cooker until it is cooked. Serve hot with coconut chutney.

Masala Idli

Ingredients:
4 cups boiled rice
1 cup urad dhal
Peas – 50 gms
Cauliflower (flowerettes) – 50 gms
Potatoes- 2 big
Tomato – 1 big
Carrot -1
Onion (medium sized) – 200 gms
Cashew nut bits – 2tblsp
Red chillies- 6
Bengal Gram Dhal – 2 tsp
Coconut (grated) – 1 tsp
Urad dhal – 1 tsp
Mustard seeds – 1 tsp
Curry leaves – 10
Ghee – 50 Gms

Preparation:
Salt to tasteGrind rice and urad dhal separately with required amount of water. Then mix together this mixture, add salt and leave it to ferment for 10 - 15 hours or leave overnight. Cut Potatoes, cauliflower and carrots to small cubes and half boil the vegetables. Cut Onions and Cashew nuts into small pieces. Grind grated coconut, Fried Bengal Gram, Chillies and coriander leaves to a fine paste (like that of Chutney).

Heat 3 tsps of Ghee in a shallow pan. Sauté mustard and yrad dhal for 2 minutes and then add curry leaves, tomato, onions, cashew nuts, half boiled vegetables and sauté for a few minutes till soft. Add ground ingredients into the batter along with the just sautéed ingredients. Pour this batter into greased plates into idli plates and steam cook for 10 minutes or till it is cooked.

Serve hot with green chutney.

Rava Idli with Dhal

Ingredients:
Rava – 500 Gms
Urad Dhal – 200 Gms
Dry coconut scrapings (Copra) – ½ cup
Cashew nut pieces – ½ tblsp
Coriander leaves (chopped) – 2 tblsp
Oil – to grease the plates

Preparation:
Soak urad dhal in water for 3 hours. Then grind Dhal to a fine paste with required quantity of water till it becomes a fine paste (frothy). Roast Rava and mix it with the dhal paste. Leave this to ferment overnight for about 15 -18 hours. Next day, add coriander leaves, cashew nut pieces, grated copra and salt. Mix well and steam this batter in greased idli plates. Serve hot with Chutney or vegetable Korma.

Rava Idli

Ingredients :
Rava – fine – 2 cups
Green chilies – 5 tblsp
Thick curd (sour) – 2 cups
Finely chopped onions, medium sized - ½ cup
Oil – 5 tblsp
Ghee – 5 tblsp
Chopped coriander leaves – 2 tblsp
Curry leaves – 2 tblsp
Cooked peas (optional) – ¼ cup
Salt – 1 ½ tsp
Cooking soda – ½ tsp

Garnish with:
Finely grated carrot – 2 tblsp
Coconut (fresh), scraped – 2tblp

Season with:

Cashew nuts – 1 ½ tsp
Black gram dhal – ½ tsp
Bengal gram dhal – 1 tsp
Mustard seeds – ¼ tsp

Makes 18 -20 idlis

Preparation:
Mix Rava (roasted) with sour curds thoroughly so that no lumps are formed. Fry seasonings in a little oil along with chopped onions for about 2 -3 minutes. Pour curd, Rava mixture, salt chopped chillies, coriander leaves and soda. Mix well and immediately pour into oil-greased Idli plates and steam for 10 minutes or till it is cooked.

For garnishing fist put in the carrots and the broken cashews and then pour the rawa mixture on top. To get the best Rava idlis heat the pressure cooker only with water for a couple of minutes and then keep the Idli plates inside it.

Serve hot with coconut chutney or vegetable Korma.

Idli (Plain)

Ingredients
Black gram – 1 cup (whole)
Par boiled rice – 3 cups
Fenugreek seeds – 1 tsp
Salt (rock) – 3 tsp

Makes about 40 idlis, vary ingredients to reduce or increase number of Idlies.

Preparation
Soak rice separately for 3 hours. Dhal and fenugreek seeds need to be soaked together for about 3 hours. After that grind dhal till it becomes smooth and frothy. Rice should be grinded to a coarse consistency. Add salt and the ground dhal to the rice mixture before removing from the mixer or grinder.

Store this in a large vessel so that there is enough space for batter to rise. Grinding and storing of batter should be done the previous day, preferably in the night so that the batter would be ready the next day. The batter should be allowed to ferment for about 15 – 18 hours. The next day, mix the batter well and pour well in greased idli plates and steam for 10 minutes in a pressure cooker. Enough water should be used to prepare and grind the batter the previous day. Water should not be added the next day after it ferments. Dhal should be ground preferably in a grinder for at least 30 – 40 minutes for it to become frothy.

Serve this hot steamed idlis with coconut chutney or Sambar.

Spicy Minced Panner

Ingredients :
2 tbl Oil
6 x Garlic cloves, finely chopped
1 tbl Fresh ginger root, finely chopped
1 x Green chillies, chopped (1 to 2)
1 tsp Crushed cumin seeds
2 sm To medium onions, chopped
1/4 tsp Turmeric
1/2 tsp Chilli powder
2 x Tomatoes, deseeded and chopped
400 gm Paneer, mashed with a fork (14oz)
1 1/2 tsp Fresh coriander, chopped
1/2 tsp Chaat masala
Salt

Method :
Heat the oil in a saucepan, add the garlic, ginger and green chilli and saute over a medium heat until the garlic begins to colour.
Add the cumin and saute for a minute or two, then add the onions. Cook until the onions are soft, then stir in the turmeric and chilli powder.
Increase the heat to high and add the tomatoes. Saute for 2-3 minutes until the tomato juices begin to dry up, being careful the mixture does not stick.
Lower the heat to medium once again and gently stir in the cheese. Cook until well heated through. Add salt to taste, then stir in the fresh coriander. Remove from the heat, sprinkle with the chaat masala and serve.

Spicy Prawns with Panner

Ingredients :
12 x Cooked king prawns
(jumbo shrimp)
175 gm Paneer, (see below)
Substitute with Ricotta
Cheese
2 tbl Tomato puree, (paste)
4 tbl Greek-style yoghurt
1 1/2 tsp Garam masala
1 tsp Chilli powder
1 tsp Garlic pulp
1 tsp Salt
2 tsp Mango powder, (amchur)
1 tsp Ground coriander
8 tbl Butter
1 tsp Corn oil
3 x Fresh green chillies
Chopped
3 tbl Chopped fresh coriander
2/3 cup Single, (light) cream

Method :
1. Peel the king prawns(jumbo shrimp) and cube the paneer.
2. Blend the tomato puree(paste), yoghurt, garam masala, chilli powder, garlic, salt, mango powder and ground coriander in a mixing bowl and set to one side.
3. Melt the butter with the oil in a deep frying skillet or wok. Lower the heat slightly and quickly fry the paneer and prawns for about 2 minutes. Remove with a slotted spoon and drain on kitchen paper towels.
4. Pour the spice mixture into the fat left in the pan and stir-fry for about 1 minute.
5. Add the paneer and prawns and cook for 7-10 minutes, stirring occasionally, until the prawns are heated through.
6. Add the fresh chillies and most of the coriander and pour in the cream. Heat through for about 2 minutes, garnish with the remaining coriander and serve with rice.
Home-Made Paneer
To make paneer at home, bring 1 litre or 4 cups milk to the boil over a low heat. Add 2 Tbl lemon juice, stirring continuously and gently until the milk thickens and begins to curdle. Strain the curdled milk through a sieve (strainer) lined with a muslin (cheesecloth). Set aside under a heavy weight for about 1 1/2 to 2 hours to press to a flat shape about 1cm thick.
Make the paneer a day before you plan to use the recipe; it will then be firmer and easier to handle. Cut and use as required; it will keep for about one week in the refrigerator.

Green Chicken

Ingredients
8 medium sized pieces (about 800 grams) of chicken
2 medium onion(s) chopped
1 cup(s) each of fresh coriander and mint leaves chopped (loosely packed)
2 celery stick(s)
4 green chillies
2 teaspoon(s) each of ginger, garlic pastes
1 teaspoon(s) each of cumin and hot spice mix (garam masala) powders
4 teaspoons lemon juice
2 tablespoon(s) oil
salt to taste
fresh cream and finely chopped coriander leaves for garnishing


Grind the coriander, celery and mint leaves along with the chopped onions, green chillies and lemon juice to make a green paste. Heat oil in a heavy-bottomed pan on medium level for about 2 minute(s).
Add the green paste and fry on medium level for about 5 minutes or till the paste is a pale green. Add the ginger-garlic pastes,garam masala and cumin powders. Fry again for a few seconds.
Add the chicken and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 30 minutes or till the chicken is tenderised.
Garnish with fresh cream and finely chopped coriander.

TIP:

The green paste can be made from any combination of green leafy vegetables like spinach, dill, fenugreek, basil, oregano, parsely along with fresh coriander.

Chilli Chicken

Ingredients

1 Lb -Chicken - Skinless, Boneless Breast

1 Onion

1/2 ” Ginger

1 Clove Garlic

1 Capsicum

2-3 Tbsp Oil

1 Tsp Red Chilli Powder

2-3 Tsp - Vinegar

2-3 Tsp - Soya Sauce

2 Tsp Ginger Garlic Paste

1-2 Tsp Corn Flour

1 Tsp Tomato Paste/Puree

1/2 Tsp Turmeric

Salt to Taste

Method

Wash & cut the chicken breast into cubes.
Apart from the first 6 ingredients, combine all the other ingredients, adjust Red Chilli Powder & salt to taste.
Make a smooth paste of it.
Now add the chicken cubes & mix so that the chicken is well coated with the marinade.
Refrigerate the marinated chicken for a minimum of 2 hours.
Slice Onions thinly. Finely chop Ginger & Garlic. Slice Capsicum into strips.
Heat Oil in a wide pan. When hot add the thinly sliced onions.
When onions turn transparent, add the finely chopped Ginger & Garlic.
Saute for 2 -3 minutes. Add the marinated Chicken.
Stir well & saute on high flame initially & then reduce flame to medium.
Keep stirring often so that the chicken wont get burnt, cook for 15-20 minutes.
Adjust the spices now if needed.
Now add the Capsicum strips & saute for a few more minutes.
Delicious Chilli Chicken Ready!!!!

Spicy Chicken Gravy

Ingredients
2 lbs Chicken
3 Onions thinly sliced
4 Green Chilles slit
1 Cup Yoghurt
2 Tsp Ginger-Garlic Paste
2 - 3 Tsp Red Chilli Powder Or as per taste
1 Tsp Dhania Powder
1 Tsp Cumin Powder
1/2 Tsp Turmeric Powder
3 Cardamom
2 Cloves
2″ Cinnamon
Oil as required
Salt Per taste

Method
Beat curds / yoghurt until smooth & well blended.
Add turmeric powder, 1 Tsp Of Chilli Powder and 1 Tsp ginger garlic paste to the yoghurt & mix well.
Add well washed & cubed chicken pieces to the yoghurt mixture & mix well.
Marinate for an hour in the refrigerator. The more time marinated the better.
Heat 3-4 tsps of oil in a pan & add 2 sliced onions. Fry them until golden.
Cool & grind the onions along with 1 cardamom to fine paste along with little water.
Heat Oil in a pan, add the cinnamon, cloves & cardamon to the oil when hot.
After a minute, add 1 sliced onion & green chilles. Saute untill translucent.
Add ginger garlic paste & fry for 1-2 minutes.
Now add just the chicken without the yoghurt marinade.
Fry the chicken well for 6-8 minutes on high heat.
Add the chilli/dhania/cumin powders & fry for few more minutes.
Add the marinade now along with a cup of water & salt.
Cook chicken untill tender.
Adjust the spices if needed. Add the onion paste & mix well.
Simmer for a few more minutes, until done.
Garnish with cilantro if needed.

Pepper Chicken

Ingredients
1 whole chicken, cut into small pieces
4 tablespoons of freshly ground pepper
3 tablespoons of coconut paste
2 tsp chilli powder
2 tsp cumin powder
3 tsp dhania
1/2 tsp turmeric
2 large onions, sliced finely
2 cloves
1 cinammon stick
2-3 cardamoms
2 tomatoes , cut into small cubes.
1 tomato , blended to a smooth paste
3 tbsp cooking oil or ghee(clarified butter)

Blend to a smooth paste:
1" piece ginger
2-3 garlic

Method
Marinate the chicken in salt and 2 tablespoon of pepper for
1/2 an hour.
Fry the chicken in 1/4 of the oil, drain and set aside.
Fry the onions in rest of the oil till it turns translucent.
Add the cloves, cinammon and cardammom and fry for a minute.
Now add the ginger-garlic paste and fry till the paste turns brown.
Add the spices(red chilli powder, etc) and stir in for a minute.
Now add tomato, coconut paste and the remaining pepper.
Fry for a while till the whole mixture loses all moisture.
Now add the tomato paste.
Add the chicken pieces and stir till all the chicken is well covered with the masala.
Add 1-2 water and keep covered for 10 minutes.
You can add more water to get a gravy.
Serve hot garnished with chopped coriander leaves.
You can eat this with either roti or plain rice/dal.

Chicken Tikka Masala

INGREDIENTS
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro


DIRECTIONS
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.