Manathakkali Keerai Soup

Recipe : MANTHAKALI KEERAI SOUP
Shared by : Chitra Lalitha
Date : 07/12/2014 


Each keerai ura kata, manthkali, mendhiya, murunga, kothamalli, and kocha karavapali. 
Wash all these keerai well and chop into big pieces. 
Put in a pressure cooker add a handful jeera then add water till the keerai is submerged and close the cooker and boil it for around ten whistle. 
Let it cool then filter it and drink it with little salt and a dash of lime. 
You can store this in the fridge for three to four days. 
Add salt and lime only while drinking.
For a change you can use agathi keerai. 
Ponagani keerai or any other keerai but manthakali, kothamali karvapalliai and jeera must

Peas Pulav

Recipe : Peas Pulao
Shared by : Swaminatha Sharma
Date : 06/12/2014

Ingredients
1 1/2 cups long grain rice
1/2 cup peas boiled
1 tbsp. broken cashews
1 tbsp. soft small raisins
4 green chillies slit
1 tbsp. coriander finely chopped
2 onions cut into strips
1/2 tsp. cumin seeds
3-4 pinches asafoetida
2 cloves
2 bayleaves
2 cardamoms
1" cinnamon
4-5 black peppers
3 tbsp. ghee or oil
1/2 tsp. garam masala
salt to taste
lemon to taste

Preparation Method  :  Wash and soak rice in salted water for 30 minutes. Heat oil, fry onions till crisp.  Drain. Fry cashews till light brown, drain, keep aside.  Add cumin seeds to remaining oil, allow to splutter. Add asafoetida, cloves, bayleaves, cardamoms, cinnamon, peppers, stir.  Add green chillies, drained rice, stir gently till well coated. Add raisins. Add 6 cups water, bring to a boil. Simmer covered till 3/4 done.  Add more water if required. Add peas, fried cashew, onions (save some for garnish), garam masala, salt and lemon to taste.  Stir gently with a spatula. Cover and finish off cooking till all water evaporates. Garnish with coriander and some saved fried onions.  Serve hot with kadhi or a spicy curry.Serve hot with dal fry or a spicy gravy vegetable.

Jeera Fried Rice

Recipe : Jeera Fried Rice
Shared by :  Chitra Sadanand
Date : 05/12/2014

Ingredients
1 cup long grain rice
1 tbsp. cumin seeds (shajira & ordinary mixed)
1 tbsp. halved cashews
4-5 whole pepper corns
1 bay leaf
2 1/2 cups water (approx)
1 tsp. sugar
1/4 tsp. clove-cinnamon powder
2 onions cut into rings
2 tbsp. ghee
salt to taste

Method
Wash rice well and soak in salt water for 30 minutes.  Heat ghee in a heavy or nonstick pan.  Add onions and fry till dark brown & crisp.  Drain, and add cashews to same ghee.  Fry to a light brown, drain, keep side.  Add jeers, peppercorns, bayleaf to same ghee.  Stir fry for a few seconds, drain, and add rice.  Keep aside the drained water.  Add sugar, stir gently, frying rice till light brown.  Add spice powder, stir.  Add salt water, bring to a boil.  Simmer covered, till rice is cooked and water evaporates.  Each grain should be separate.  Serve hot with dal fry or a spicy gravy vegetable.

Coconut Rice

Recipe : Coconut Rice
Shared by : Swaminatha Sharma
Date : 06/12/2014

Ingredients
1 cup long grain rice
1 cup coconut milk 
1 tbsp. broken cashew bits
3 green chillies slit
1 stalk curry leaves
1/2 tsp. each cumin and mustard seeds
1 tsp. urad dal
2 tbsp. grated fresh coconut
1 tbsp. coriander chopped
2 tbsp. oil
salt to taste
lemon to taste

Preparation Method  :  Wash and soak rice in salted water for 30 minutes. Drain rice in colander, keep water aside.  Heat oil in a heavy saucepan. Add urad dal, seeds, cashews, stir till spluttering.  Add chillies and curry leaves. Stir, add rice. Stir very gently, with a wide spatula till oil coats rice evenly.  Add coconut milk, 1 1/2 cups drained water. Add salt, keeping in mind the water was salted.  Bring to a boil, reduce heat, simmer covered. Stir occasionally. When done 3/4, add lemon.  Mix very gently. Simmer till done and all water evaporates. Add more water in between if required.  Garnish with coriander and coconut before serving. Serve hot with raita, kadhi or rasam.

Note: How to make coconut milk:   Soak 1 grated coconut in 2 1/2 cups water for 1 hour. Grind in a mixie using same water.  Strain to extract the milk. Repeat process with the residue twice. Press out till residue is crumbly. Use milk as mentioned in recipes. Makes 3 cups milk.

Lemon Rice

Recipe : Lime Rice
Shared by  Ananda Gomathy
Date : 06/12/2014 

Ingredients
2 cups boiled and cooled rice
2 green chillies
1 stalk curry leaves
1 onions finely chopped
1 tbsp. grated fresh coconut
1/2 tbsp. coriander finely chopped
1/4 tsp. each cumin seed, mustard seeds, urad dal
1/4 tsp. turmeric powder
2-3 pinches asafoetida
salt to taste
juice of half lemon
1 tbsp. oil

Method
Use a heavy or nonstick pan.  Heat oil, add seeds, and dal. Allow to splutter. Add green chillies, curry leaves, onions, asafoetida  Cook till onions are light pink.  Add rice, turmeric, salt, lemon, coriander, coconut.  Stir gently till well mixed.  Cover and simmer till steaming hot.  Serve hot with pappad / fryums.

Tomato Rice

Recipe : Tomato Rice
Shared by : Bhuvana Venket
Date : 06/12/2014

Ingredients
1 1/2 cups long grain rice
1 cup tomato puree
2 onions chopped
2 green chillies slit
1 spring onion bunch chopped fine
1 tbsp. coriander finely chopped
1/2 tsp. clove-cinnamon powder
1/4 tsp. garam masala
1 tsp. red chilli powder
1 tsp. sugar
1 tsp. tomato sauce
salt to taste
2 tbsp. butter or oil

Method
Wash and soak rice for 30 minutes. Heat oil in a large saucepan.  Add chopped onions, green chilli, stir fry till light pink.  Add all dry masalas, sugar, salt, stir. When the oil separates, add rice.  Stir, add tomato puree, sauce, bring to a boil. Add 1 1/2 cups water, stir gently.  Bring to a boil, taste liquid to check salt, etc. Cover, simmer on low till almost cooked.  Stir occasionally in between, adding more water if required. When about done, add  spring onions, coriander.  Stir gently, allow all water to evaporate. Serve hot with or without a gravy vegetable.

Jain Tomato Chutney

No Onion / Garlic Recipe....
Recipe : Jain Tomato Chutney
Shared by : Swaminatha Sharma
Date : 05/12/2014

Ingredients :
Tomatoes  6-7 medium cut to pieces
Oil 4 tsp
Asafoetida a pinch
Green chillies 5-6
Turmeric powder 1 tsp
Red chilli powder 2tsp
Sesame powder 1 tsp
Salt to taste
Fresh coriander leaves chopped 
Cumin seeds 1tsp
Curry leaves a few

Preparation Method :  Heat oil in a non stick pan. Add asafoetida and whole green chillies, stir for a minute. Add the tomato pieces. Cover the pan and cook till tomatoes are soft. Add turmeric powder, chilli powder, and sesame seed powder. Saute till oil separates. Add salt to taste. Remove the mixture from heat and allow it to cool Grind the mixture with coriander leaves Heat The remaining oil in a small non stick pan, Add cumin seeds and few curry leaves and once they splutter add to the chutney prepared and serve with Rice/Idli/Dosa.

Daal Bahaar

Recipe : Daal Bahaar
Shared by : Sonia Agrawal (my Rajasthani Friend)
Date : 05/12/2014
Rajasthani Brahmins dish.

Ingredients :
Tur Dal - 3/4 cup
Carrot - 1/2 inch pieces
French beans  - 1/2 inch pieces
3-4 Drumstick 
1 Cauliflower 
Oil - as required 
Mustard seeds 1/s Ttsp
Cumin seeds 1 tsp
Curry leaves 6-8 
Asafoetida powder
Green chillies slit 1 no.
Ginger finely chopped - 1 piece
Turmeric powder 1/2 tsp
Red chilli powder 1/2 tsp
Salt to taste
Fresh coriander leaves chopped
Lemon juice 1 tablespoon

Preparation Method : Soak dal in two cups of water for an hour.  Heat oil in a cooker. Add mustard seeds, cumin seeds, curry leaves, asafoetida, slit green chillies and ginger. Sauté for a minute.  Add carrots, French beans, drumstick and soaked dal and mix.  Now add turmeric powder, red chilli powder, salt and sufficient water and bring to a boil. When the water comes to a boil, add cauliflower, coriander leaves and lemon juice.  Stir and put the lid of the cooker on.  Cook under pressure till one whistle. Switch off the heat, open the pressure cooker lid only when all the steam has ceased in it. Mix lightly with the back of the round spoon.  Serve hot with Roti / Steamed Plain rice.

Tomato Kottu

Recipe : THAKKALIKKAI KOOTTU.
Shared by : Girijamani Lakshmanan
Date : 04/12/2014

This is a recipe done with raw tomatoes.

Ingredients:
Raw tomatoes (pacha thakkali). 5 nos medium size
Tomatoe. Ripe one. - 1 no
Payatham paruppu. -3 tablespoon
For grinding :
Coconut. 1 cup scrapped
Red chillies. 4 nos
Jeerakam 1table spoon
Grind the above items into smooth paste.
Garnishing : 1tspoon oil, 1/2tspoon mustard seeds and uluthamparuppu.
For final touch up karuveppilai and coriander leaves.


Preparation Method : In a Kadai, add the payathamparuppu and fry till slight brown. Then add water to it. Add turmeric powder. Cook the paruppu in med flame till it is half done. Add the tomatoes ripe one or raw ones evently cut into the kadai and add the required salt. Cook the tomatoes till it is cooked. Add the grinded paste to it and cook for5 minutes in sim fire till the rawness of the coconut The consistency of the recipe must be of KOOTTU consistency.  Garnish with spluttered mustard seeds and uluthamparuppu. Transfer into a serving tray and add karuveppilai and coriander leaves.

Methi Mutiya - வெந்தயக்கீரை முட்டியா

Recipe : Fenugreek (Methi) Mutiya - வெந்தயக்கீரை முட்டியா

(This is a Gujarathi dish)

shared by : Annapoorani Ganesan

Date : 04/12/2014

Ingredients : தேவையான பொருட்கள்
1/2கப் கோரகொரப்பன கோதுமை மாவு
1/2கப் கடலை மாவு 
1/4கப் ரவை
1கப் வெந்தயக்கீரை
1டி ஸ்பூன் துருவிய இஞ்சி, 1/2ஸ்பூன் எள்ளு,1/2 ஸ்பூன் ஓமம்
1/2டி ஸ்பூன் மிளகாய் பொடி
1டி ஸ்பூன் தனிய பொடி
1/4டி ஸ்பூன் மஞ்சள் பொடி
1டேபிள் ஸ்பூன் தயிர்
1டி ஸ்பூன் சர்கரை அல்லது வெல்லம்
ருசிக்கு ஏற்ப உப்பு

Preparation : செய்முறை
எல்லா பொருட்களையும் ஒன்றாக கலந்து ரொட்டி மாவு பெசைவது போல் பெசயவும், பிறகு அதை சிறு சிறு உருண்டைகளாக்கி பிறகு நீளவாக்கில் (ஓவல்) சீப்பி போடுவது போல் செய்துகொள்ளவும்.  பிறகு அடுப்பில் கடாயை வைத்து எண்ணையை ஊற்றி காய்ந்ததும் நாலு நாலாக பொறித்து எடுத்து டிஷு பேப்பரில் வடிய வைத்து எடுக்கவும்
மேத்தி கீ முட்டியா (வெந்தயகீரை முட்டியா) தயார் .  இதை தக்காளி சாஸ் அல்லது எதாவது சட்னியுடன் சாப்பிடலாம் 

Preparation method-2 : செய்முறை 2
இதையே என்னை இல்லாமல் செய்ய வேண்டுமென்றால் மேற்படி செய்முறையில் நீளவாக்கில் உருட்டி அதை வேண்டுமானால் பாதியாக வெட்டி ஆவியின் வைத்து எடுத்து பிறகு ஒரு கடையில் 2 டேபிள் ஸ்பூன் எண்ணை விட்டு காய்ந்ததும் அதி 1ஸ்பூன் சீரகம், 1ஸ்பூன் எள்ளு தாளித்து கறிவேப்பிலை சேர்த்து அதில் ஆவியில் வைத்த உருண்டைகளை போட்டு சிறிது நேரம் வறுத்து இறக்கவும்.  சுவையான வெந்தயக்கீரை முட்டியா தயார்.

Kandanthippili Rasam

Recipe : Kandanthippili Rasam

Shared by : Vinod Guhaprasad

Date : 29/11/2014

This is my favorite rasam since the day i had it in kanchi mutt - way back almost 20 yrs back.

Ingredients:

Kandanthippili - 8-10 small sticks
Jeeragam
Milagu
Kadala paruppu
Puli
Asfatodia
Thakkali (optional)
Red chillies
Kadugu/ jeeragam
Ghee
Curry leaves

For the mixture :

Dry roast kandanthippili, half spoon jeeragam and 1 spoon milagu and asfatodia . If u want it more spicy add half more spoon of milagu along with channa dhal (kadala parupu) 1 spoon till kadala parupu is golden brown. Ensure the Kandanthippili is not over roasted to black color. The aroma of Kandanthippili wilk spread all over the house and will tease the taste buds...  Once the heat subsidies, dry grind this in a mixture and keep aside. In a vessle, pour the tamarind water and heat. Add one tomato (optional) and boil till the raw smell of the tamarind goes off. Then add the Kandanthippili powder and bring it to a boil for 5-7 mts.  Add salt and stir. And switch off the flame. In a elupa karandi add a spoon pf ghee and on e it boils sputter jeera and kadugu and add one red chilli and curry leaves and pour it in rasam. Hot and spicy Kandanthippili rasam is ready.

Bisebele-Bath

Recipe : Bisebele-Bath

Ingredients
Rice - one cup
TUVAR dal - half cup ( soak rice and dal in a vessel for 20 minutes and pressure cook it
Jeera- 1tsp
Coriander seeds- 1 TSP
Pepper - 1 TSP
Cinnamon stick- 2
Roasted peanuts- 2 TSP ( methi seeds- 1 TSP)
Red chillies- 3 to 4
Sesame seeds - 1 TSP, dry roast all these ingredients and grind it into powder
Vegetables
Potato - one big
Kela - 1
Capsicum- 2 big
Beans- 1 cup ( chopped)
Tomatoes- 2 big( chopped)
( all vegetables should be chopped )
Small onions - 6 to 7
Curry leaves
Mustard seeds - 1 TSP
URAD dal - 1 TSP
CHANNA dal - 1 TSP
Roasted peanuts- 1 TSP
Lemon size Tamarind ( soak it in water and remove the pulp
JAGGERY- one small piece
Ginger - 1 small piece
Red chillies- 2
Oil- 3 TBSP
Haldi
Salt for taste

Preparation Method : In a frying pan heat the oil, now add HING powder,mustard seeds, when it splutters add URAD, CHANNA dal, roasted peanuts , red chillies, curry leaves, ginger and fry it, now add small onions and fry till golden brown, now add the other vegetables and cook till tender. Now add the tamarind water, put haldi powder, dry roasted powder , JAGGERY and let it boil for some time, now add the cooked rice and dal, add salt andmixthoroughly , it should be in the khichdi form.  At final stage you can put one TSP. Ghee also for Flavour Garnish with coriander leaves, sliced tomatoes and cucumber , your Bisebele rice is ready.  You can have it with BOONDI or tomato raita and pappad

Iyengar Style Vendhaya Kuzhambu

ஐயங்கார் ஸ்டைல் வெந்தய குழம்பு
Iyengar Style Vendhaya Kuzhambu

Ingredients தேவையான பொருட்கள்:

வெண்டைக்காய் – 10 (நறுக்கியது)
கத்திரிக்காய் – 1 (நறுக்கியது)
புளி – 1 சிறிய எலுமிச்சை அளவு
எண்ணெய் – 3 டேபிள் ஸ்பூன்
உப்பு – தேவையான அளவு
வறுத்து அரைப்பதற்கு… மல்லி – 1 டேபிள் ஸ்பூன்
வெந்தயம் – 1 டீஸ்பூன்
துவரம் பருப்பு – 1 டேபிள் ஸ்பூன்
உளுத்தம் பருப்பு – 1 டீஸ்பூன்
வரமிளகாய் – 5 எண்ணெய் – 1 டீஸ்பூன்
தாளிப்பதற்கு… எண்ணெய் – 1 டேபிள் ஸ்பூன்
வெந்தயம் – 1/2 டீஸ்பூன்
துவரம் பருப்பு – 1 டீஸ்பூன்
உளுத்தம் பருப்பு – 1 டீஸ்பூன்
வரமிளகாய் – 1 பெருங்காயத் தூள் – 1/4 டீஸ்பூன்
கறிவேப்பிலை – சிறிது

Preparation Method : செய்முறை: 

முதலில் ஒரு வாணலியை அடுப்பில் வைத்து, அதில் 1 டீஸ்பூன் எண்ணெய் ஊற்றி, அதில் ‘வறுத்து அரைப்பதற்கு’ கொடுத்துள்ள பொருட்களை சேர்த்து பொன்னிறமாக வறுத்து இறக்கி குளிர வைத்து, மிக்ஸியில் போட்டு சிறிது தண்ணீர் ஊற்றி பேஸ்ட் செய்து கொள்ள வேண்டும். அதே நேரம் புளியை நீரில் 1/2 மணிநேரம் ஊற வைத்து, சாறு எடுத்துக் கொள்ள வேண்டும். பின்னர் அதே வாணலியை அடுப்பில் வைத்து, அதில் 3 டேபிள் ஸ்பூன் எண்ணெய் ஊற்றி காய்ந்ததும், கத்திரிக்காய் மற்றும் வெண்டைக்காய் சேர்த்து 5 நிமிடம் வதக்கி இறக்க வேண்டும். பிறக அதில் புளிச்சாறு சேர்த்து கிளறி, பின் அரைத்து வைத்துள்ள மசாலாவை சேர்த்து கிளறி, சிறிது உப்பு சேர்த்து 15 நிமிடம் மூடி வைத்து நன்கு கொதிக்க விட வேண்டும். அதற்குள் சிறு வாணலியை மற்றொரு அடுப்பில் வைத்து, அதில் தாளிப்பதற்கு தேவையான அளவு எண்ணெய் ஊற்றி காய்ந்ததும், தாளிப்பதற்கு கொடுத்துள்ள பொருட்களை ஒவ்வொன்றாக சேர்த்து தாளித்து, பின் இறுதியில் அதனை குழம்புடன் சேர்த்து கிளறி இறக்கினால், ஐயங்கார் ஸ்டைல் வெந்தய குழம்பு ரெடி!!!

Hotel Sambar

Recipe : Hotel Sambar. - ஹோட்டல் சாம்பார்.

Shared by : Swaminatha Sharma

Date : 29/11/2014

Ingredients தேவையானவை. -
First take the folliwng and Grind as paste
Roasted gram / Fried Gram / Pottu kadalai - 2 tsp, Tomato - 1 big,
Shredded coconut - 1 tbsp, Sambar powder - 2 tsp, Hing / Asafoetida - 1/4 tsp

For the Sambar
Toor Dal - 3/4 cup, Pasiparuppu - 1/4 cup, Brinjal / Kathirikkai - 3 -4 small, Drumstick - 1 no, Sambar Onions / Shallots - 5, Tomatoes - 1no, Green chili - 2nos, Coriander leaves - handful, Salt to taste, Tamarind /Puli - 1 lemon size or paste 2 tablespoon (tbsp.)

For seasoning :
Mustard seed, Urad dal - 1/4 tsp, Cumin seed - 1/2 tsp, Round Dry Chillis - 2 or 3, Curry leaves - 5, Sambar Onions - 5

Preparation method. செய்முறை :-
Wash and pressure cook the toor dal & pasiparuppu to a soft consistency by adding enough water. Wash and soak the tamarind, extract the pulp, keep it ready aside. Chop vegetables and keep it aside. Slit the green chili into two pieces. Once the dal is well cooked, add 4 cups of water, add the cut vegetables, Shallots, chopped tomato, green chili and cook. Now add ground paste to the cooking dal. Aadd the tamarind (puli) water and cook until the vegetables are cooked and remove from heat. In a kadai heat oil, add mustard seed, cumin seed, urad dal stir until the mustard splatters. Now add small onion, dry chili, curry leaves until curry leaves splatter. Now pour this over the simmering sambar, add coriander leaves and cook until sambar comes to boil and remove from heat.

Tamarind Thokku

Recipe : Tamarind thokku
Shared by : Asha Satyanarayana 
Date : 04/11/2014

Take one kilo of Raw(pacche)tamarind. 
Wash it twice to remove any dirt or dust. 
Dry it till all water is evaporated.
Beat and smash the tamarind and separate the seeds and naaru/naarai. 
Add salt and leave it for 2-3 days. 
Take 3/4kg green chilies,wash and dry thoroughly. 
Add the chilies to smashed tamarind and grind it 80%.(not very smooth) 
Take about 100gms of fenugrek (vendayam) and 1 t.spoon of turmeric powder and dry roast. 
Powder nicely and add it to the grinded tamarind mix. 
Leave it for 5-6 days. 
As per need take in small quantities add coriander and grind a little.(coriander is an option as per your taste and liking) 
Season it with mustard and Hing in oil ,Mix well and use it. 
It is very good to eat with chapathi,roti,dosa and idly. Very good with hot rice and oil/ghee.

Vendhaya (Fenugreek) Kuzhambu

Recipe : Vendhaya Kuzhambu

Shared by : Swaminatha Sharma

Date : 25/11/2014

மனதை மயக்கும் வெந்தயக் குழம்பு
Vendhaya (Methi seeds) Kuzhambu

வெந்தயம் - 4 டீஸ்பூன் Methi - 4 tsp
சின்ன வெங்காயம் - 8, small onion - 8 nos
சாம்பார் பொடி - 2 ஸ்பூன், sambar powder - 2 tsp
வரமிளகாய் - 4, Red Chilly - 4 nos
கறிவேப்பிலை - சிறிதளவு, Curry leaves
கொத்தமல்லி - சிறிதளவு, Coriander leaves
உப்பு - தேவைக்கேற்ப, Salt - as required
புளி - பெரிய எலுமிச்சையளவு, Tamarind - 1 lemon size
கடுகு - 1 டீஸ்பூன், Mustard - 1 tsp
பெருங்காயம் - 1 சிட்டிகை, Asafoetida - as required.

Preparatin Method செய்முறை : 

முந்தைய இரவே வெந்தயத்தை நீரில் ஊற வைக்கவும். வெங்காயத்தை தோல் நீக்கி, பெரிதாக இருந்தால் இரண்டாக நறுக்கவும். புளியை நீரில் கரைத்து வைத்து கொள்ளவும். அடுப்பில் வாணலியை வைத்து எண்ணெய் காய்ந்த பிறகு கடுகு சேர்த்து தாளிக்கவும். ஊறவைத்த வெந்தயம், வர மிளகாய், வெங்காயம், கறிவேப்பிலை சேர்த்து பச்சை வாடை போகும்வரை வதக்கவும். பிறகு புளி கரைசல், மஞ்கள், உப்பு, சாம்பார் பொடி சேர்த்து 10 நிமிடம் கொதிக்க விடவும். பெருங்காயம், கொத்தமல்லி இலை சேர்த்து இறக்கவும்.

Awesome taditional Vendhaya Kuzhambu is Ready

Vivika - Jaggery Idli - விவிகா - கருப்பட்டி வெல்ல இட்லி

Vivika - Jaggery Idli (விவிகா - கருப்பட்டி வெல்ல இட்லி)

Shared by : Swaminatha Sharma

Date : 26/11/2014

The name itself will tingle in taste.. Yes this is a special recipe in Tirunelveli side (Southern part of Tamilnadu) where this is made of Jaggery or with Palm Sugar (Karuppati Vellam). This Vivika (Jaggery Idli) would be served as breakfast or evening snack, where many people would love to have it when served hot. Since this Karuppati vellam (Palm sugar) has medicinal properties, and since this Idli is just made of Idli batter, it gives good strength to childrens with rich in Carbohydrates and Protiens along with the palm sugar. Once I visited some 8 years back to one of my friend's house at Nagercoil, her patti shared this recipe to me. I am sharing the special Vivika recipe below :-

Ingredients :
Raw white rice - 1 ½ cup
Boiled white Rice - ½ cup
Urad Dal - ¼ cup
Fenugreek seed - 1 tsp
Cooked white rice - ½ cup
Salt - ½ tsp
Pam Sugar - 200gms/as per taste
Shredded coconut - ½ cup
Cardamom - 3 nos
Baking soda - ½ tsp
Cashew - 10-15 nos (optional)
Oil - as required

Preparation Method :
As usual soak rar white rice, urad dal+fenugreek and Boiled rice separately for minimum 8 to 10 hours. Grind them separately as we use for Idli. Mix them all with required salt and let it ferment for 8 to 10 hours. Before making Idlis, add Baking soda (optional, but good to add), crushed/powdered Palm Sugar, coconut, cardamom, broken cashews into the batter and mix well. Now grease the Idli mould and pour the batter and steam the Idlis. Once ready serve hot. 

Vazhakkai Gravy - வாழக்காய் கிரேவி

Recipe : Vazhakkai Gravy - வாழக்காய் கிரேவி

Shared by : Swaminatha Sharma

Date : 27/11/2014

Since this not a traditional recipe, it was tried tested at our home for the past 20-30 years and still follow. Request haters of Onion and Garlic to keep away, as the main aroma for this gravy lies with ginger-Onion-Garlic only. Recipe given below :-

Ingredients
Vazhakkai - 2 nos (cut to round shape with more thickness)
Onion - 2 nos
tomato - 2nos
Ginger garlic paste - 1 tsp
chilly powder - 1 tsp
coriander powder - 1 tsp
cumin po2der - 1 tsp
turmeric powder - 1 tsp
Salt - to taste
Curry leaves - a bunch
Oil - 3 to 4 table spoon
Mustard seeds -1 tsp

Method :
Remove the skin of the raw banana (Vazhakkai) and cut into round shaped of little thickness. Boil it in water with turmeric powder added to it and little salt. Once boiled, strain water and keep aside In a thick pan, add oil, mustard seeds and let it splutter. Add Onion and fry till golden brown. Add ginger-garlic paste (all home made only) and saute till cooked. Add tomato and saute for 3-4 mins. Cook and mash it until it forms as a gravy consistency. Now add all powders and stir well. Add cooked Vazhakkai to it, Add as need as already added to the raw banana. Now add little water say about 1/4 glass it well. Cover with a lid and let cook for 2-3 mins. Mix well and garnish with Coriander leaves and serve hot with Roti / Naan / Plain rice / Idli / Pulav etc... Tastes yummy....Try to make this recipe and let me know your feedback please.

Kathirikkai Gotsu

Chutta Kathirikkai Gotsu
Shared by : Girijamani Lakshmanan
Date : 22/11/2014

Ingredients :
One big brinjal
Tamarind one small lemon size and a small piece of vellam.
Oil 3 tablespoon
For seasoning: mustard seeds, 6 nos of red chillies
Ingredients for grinding.
Coriander seeds - 2table spoon
Uluthamparuppu and kadalaparuppu together 1 table spoon.
Red chillies 4 nos
Karuveppilai one bunch
Salt, turmeric powder and asafoetida as required.

Kathirikkai muzhusa chuttu edukkanan. If kummutti aduppu is available you can do it in that or otherwise you can do it in gas. See that all sides are burned equally. You have to turn it frequently. One tip, you can use the tip of the brinjal for holding it to turn. Keep it for cooling. When cool peel of the skin of the brinjal. (When the skin is totally burned you will be able to peel it.). Cut the tip of the brinjal. Put it in a basin and smash the flesh of the brinjal thoroughly.  In a Kadai dry roast all the ingredients for grinding and coarsely grind it in a mixie and keep aside.

Preparation:
In a Kadai add oil and when it is heated add mustard seeds and add the 6 red chillies(cut it into pieces). Sauté it thoroughly and add the squeezed tamarind, vellam, turmeric powder, asafoetida and little salt. When the raw smell of the tamarind juice goes add the smashed brinjal to it with the required salt for the whole dish. If the gravy is thick add 2 cups of water and allow it boil for 3 minutes and add the ground powder to it. Boil it till the oil gets separated from the gravy.  Goatsu ready. Garnish with coriander leaves.  Enjoy with hot pongal. This gotsu will have a slight burnt taste, which gives the tingy taste to it.

Paruppu Urundai Kuzhambu

Recipe : PARUPPU URUNDAI KOZHAMBU

Shared by : Girijamani Lakshmanan

Photo Courtesy : Swaminatha Sharma

Date : 26/11/2014

Thuvaram paruppu. 1 cup
Kadalaparuppu 1/2 cup
Red chilles 6 nos
Bunch of karuveppilai
Perungayapodi and salt to taste.

Soak the paruppu vagaikal in water for 2 hours. Drain out the water grind coarsely in mixie with red chillies, karuveppilai, perungayapodi and salt. Roll into small balls and keep aside.

Tamarind a small lemon size.
Sambar podi. 1 table spoon
Garnishing : mustard seeds, red chillies 2 nos, oil

Take a deep Kadai. Soak the tamarind and squeeze out the juice and add it in Kadai. Add more water so that half of the Kadai is water. Add salt, 1/2 table spoon of sambar podi, turmeric powder. When it starts boiling reduce the gas ti sim. Add slowly the paruppu balls where the bubbles are coming in the tamarind water. In a minute the ball will float. Like this add all the balls. See that the balls are not clogged up. Do not stir. Just turn out the Kadai so that it gets mixes up. Cook in sim flame till the paruppu balls are cooked and the gravy thickens. Then add the balance sambar podi. Cook for 2 minutes. Garnish with spluttered mustard seeds and red chillies.  Transfer it into another bowl and add coriander leaves.  Note: don't cook in high flame, otherwise paruppu URUNDAI gets mixed up with gravy.

Garam Masala Powder

Home made Garam masala
Shared by : Akshara Veda
Date : 28/11/2014

Coriander seeds - 1 cup
Jeera- 1/2 cup
Pepper corns - 1 tablespoon
Green cardomom - 10
Bay leaves - 8 to 10 
Nutmeg (jadhipathri) - 1 
Saunf ( sombu) - 1 tablespoon
Star anise - 2 
Cloves - 10
Cinommon stick ( pattai ) - 4to 5 


This is very fresh when ground . I grinded very fine . Can also grind coarsely for more enhancing flavour. Will stay fresh for a month . Tastes very different from the ones we buy in shops and the recipes tastes very good and ofcourse not to mention the goodness of homemade stuff.