Recipes

Eggless Cake

2008-03-04T11:09:00.000-08:00

Ingredients :
Maida - 1 cup
Hersheys Chocolate Powder - 3 tbspoons
Sweetened Condensed Milk - 200 gms(half tin)
Water - 1 cup
Margarine Butter (unsalted butter sticks) - 1/4 cup (1 full stick)
Baking Powder - 3/4 tsp
Baking Soda - 3/4 tsp
Vanilla Essence/Chocolate Essence - 1 tsp

Procedure :
1.Mix all the powdery stuff and seive for about 3 - 4 times.
2.Mix all the watery stuff and keep aside.After seiving, mix the powdery stuff and the watery stuff.
3.Pre-heat the oven to 375 degrees.Grease the baking pan with butter and just sprinkle maida over it.
4.Pour the mix onto the pan and bake for 30 min without opening.
5.After 30 min, open and check for the condition using a knife.
6.If required, bake for another 5 - 10 min and keep checking intermittently.
7.Remove from the oven and after 10 min, remove from the baking panand place over the seive. 8.Allow it to cool down completely.Once it has cooled down completely, you can cover it with an aluminium foil.
9.Icing can be done the next day.

Gongura Thogayal

2008-03-04T11:06:00.000-08:00

1.Wash the gongura and dry it in shade.
2.After drying, fry in oil.Keep aside.
3.In oil fry mustard,methi seeds, red chilly.
4.First grind chilly and salt.Then add gongura and grind.
5.Add the ground mixture and fry in oil.
6.Add onions cut into small pieces and fry in oil and mix wt the above mixture.

Vadai(Aama Vadai/Paruppu Vadai)

2008-03-04T11:05:00.002-08:00

1.Soak 1 tumbler channa dal, 1/4 tumbler toor dal,2-3 tsp urad dal in water for around an hour.
2.Grind the above with asafoetida and red chillies.
3.Cut green chillies into small pieces and add them to the above.
4.Make them into medium sized patties of uniform thickness - make them thinner.
5.Deep fry in oil.

Adai

2008-03-04T11:05:00.001-08:00

1.Soak 1.5 tumblers rice,1/2 tumbler channa dal,1/2 tumbler toor dal, 3 tsp each of urad dal and moong dal in water for around 1-2 hours.
2.Grind the above with red chillies, green chillies and salt.
3.Add asafoetida.
4.Make dosas out of this batter.
5.Serve hot with dosa molaga podi.

Pasarat

2008-03-04T11:04:00.000-08:00

1.Soak 1 cup moong dal/ green split moong dal. 1 handful of rice in water for 30 min.
2.Grind with red chillies,salt,green chillies and asafoetida.
3.Add jeera after grinding.
4.Then use this batter to make dosas.
5.Serve hot by placing chopped onions(small pieces) with the dosas.6.Side dish could be any chutney or molagai podi(dosa molaga podi).

race kozhambu(brinjal/chow chow/ lady's finger)

2008-03-04T11:02:00.000-08:00

1.Fry 1 tsp rice,1/2 tsp methis seeds without oil and keep aside.
2.Fry 1/2 tsp each of toor dal, urad dal,moong dal,channa dal, 1 tsp dhaniya, red chillies, pepper and jeera with oil.
3.Grind all the above.
4.Cut either brinjal/chow chow/ lady's finger with green chillies.
5.Add mustard and asafoetida to oil in tawa.Add the vegetables too and fry them for a while.
6.Soak tamarind in water as that for sambar and make an extract.
7.Add the tamarind water to the fried vegetables and add the powdered mixture.
8.Add turmeric and salt and allow to boil.

Kathrikkai - Payatham paruppu(Brinjal + Moong Dal) kootu

2008-03-04T11:01:00.000-08:00

1.Fry 1-2 handfuls of moong dal in tawa.No oil in required.
2.Boil it with water.
3.After 3/4 th boil, add brinjals cut into medium-sized pieces, slit green chillies, tomato cut into medium-sized pieces.
4.Add salt and turmeric powder.
5.Allow to boil for some more time.
6.Fry 1/4 tsp urad dal,1/4 tsp jeera, little asafoetida and 2 red chillies and add to the above.
7.Serve hot with rice or rotis.

Mendhi Mor(Methi and Buttermilk)

2008-03-04T10:29:00.000-08:00

1.Churn some amount of curd into buttermilk.
2.Fry methi seeds,red chillies and dhaniya in a tawa.Do not add oil.
3.Grind the fried mixture.
4.Mix the ground powder in the butter milk and add salt and turmeric powder.
5.Fry mustard, asafoetida and curry leaves in ghee and add this to the butter milk.
6.Served with rice.

Ginger Thogayal

2008-03-04T10:27:00.000-08:00

1.Fry mustard, methi seeds,red chillies in oil.
2.Soak a little tamarind in water.
3.Cut ginger into small pieces.
4.Grind the fried mixture,tamarind and the ginger in a mixer.
5.Add a little amount of jaggery too while grinding.
6.Add the ground mixture to a tawa,add salt and fry in a little oil for about 5 min.

Mustard - Methi seeds thogayal

2008-03-04T10:24:00.000-08:00

1.Fry mustard, methi seeds and red chillies in oil.
2.Soak a little tamarind in water.
3.Grind all of the above and add to the tawa again.
4.Add a little more oil and add salt and fry for about 5 min.

Green Chilly and Tamarind Thogayal

2008-03-04T10:22:00.001-08:00

1.Take aorund 6 tsp of oil in a tawa.
2.Fry mustard, yrad dal, green chillies and asfoetida in oil.
3.Soak tamarind in water.
4.Grind the fried mixture with tamarind.
5.Add this ground mixture to the tawa and add a little more oil and salt and fry for around 5 min.

Tamarind Thogayal

2008-03-04T10:20:00.000-08:00

1.take around 5-6 tsp of oil.
2.Fry mustard, urad dal, red chillies and asafoetida in oil.
3.Soak a little amount of tamarind in water.
4.Grind the fried mixture with tamarind.
5.Add this ground mixture to the tawa and add little more oil and salt and fry for 5 more min.

Coconut Thogayal

2008-03-04T10:18:00.000-08:00

1.Urad dal - 3 tsp, Channa dal - 2 tsp, Red chilly - 5-6, coconut -5-6 tsp grated.
2.Fry the above with a little asafoetida in oil.
3.Soak a little amount of tamarind as that for chutney.
4.Grind the fried mixture along with the tamarind in a mixer.
5.Add salt.

Paruppu Thogayal

2008-03-04T10:13:00.000-08:00

1.Take 1 or 1.5 handful of toor dal and 4-5 red chillies.
2.Fry these in oil until the dal is golden brown with asafoetida.
3.Grind in a mixer and add salt.

Gravy (for Cholay/Dum Aaloo,Rajma,Green Sprouts,Green Channa)

2008-03-04T10:07:00.000-08:00

1.Grind onions,tomato,dhaniya(4 tsp),pepper(5-6),red chilly(10-12),cinnamon sticks(1 around half an inch),elaichi(2),cloves (krambu)(3-4), ginger(around half an inch) and a tooth of garlic.
2.Take oil in a tawa and add sonf to it.Then add the ground mixture with turmeric powder and salt and allow to boil for around 15 - 20 min.
3.Then add whatever you have boiled - cholay/aaloo/green sprouts/green channa/rajma with little water.
4.Add some more water if required.

Tomato Rice

2008-03-04T10:00:00.000-08:00

1.Grind onions,tomato,dhaniya,pepper, red chilly, cinnamon(pattai),elaichi,cloves(krambu),ginger and a tooth of garlic.
2.Add oil to tawa and add a tsp of sonf to this.Cut onions and tomatoes into medium sized pieces and add to this and fry them.
3.Then add the ground mixture and fry for about 15 min.
4.Soak rice in water for around 30 min.Then drain the water and fry this rice with 2 tsp of ghee in a tawa until the moisture content fades.
5.Add this rice to the rice cooker along with the gravy prepared and mix well with the required amount of salt.Use 2 parts of water to cook one part of rice and cook.
6.If required, you can boil 2-3 potatoes in a cooker and cut them into square pieces and add them to the gravy.
7.Serve hot.

Bisibela Bath

2008-03-04T09:55:00.000-08:00

1.Fry red chillies(7-8), dhaniya(3-4 tsp) and channa dal(3-4 tsp) in little oil.
2.Powder the above.
3.Soak tamarind as that for sambar and take an extract out of it.
4.Cut onions,capsicum,radish,drum stick, brinjal into medium sized pieces and boil with the tamarind water adding turmeric, salt and asafoetida.
5.Pressure cook rice and toor dal. Ratio is 1 tumbler rice : 1/4 tumbler toor dal.
6.Once the rice and the dal are cooked, add them in small amounts to the boiling tamarind water and vegetable mixture along with the ground powder and stir.
7.Finally add butter and stir well.
8.Serve hot.

Ragada Patties

2008-02-28T15:51:00.000-08:00

1. Soak 4-5 handful of ragada(white pattani) in water for around 6 hrs.
2.Drain all the water and wash well.
3.Boil this with turmeric powder and salt for around 25-30 min in an open pot until it gets boiled well.
4.Then smash it partially with the back of a spoon/spatula.The consistency will get slightly thicker - homogenous texture.Donot mash evrything - just a partial amoount.
5.Take a teaspoon of oil and fry jeera,curry leaves,onions cut into small pieces,red chilly powder and garam masala. Add the ragada to this with water and boil.
6.Boil around 5 potatoes in water and mash them well with a teaspoon of corn flour.
7.Fry onions,corn,beans,carrot in oil and add these to the mashed potatoes and mix them well.
8.Make medium sized balls from this mixture and flatten them into patties.Donot make them too thin - let the thickness be medium.
9.Shallow fry these in a pan turning them both sides.Donot turn them very often.Leave them for a while on each side so that it gets cooked.
10.While serving add onions cut into small pieces,coriander leaves and lemon juice over these patties along with the ragada.
11.Serve hot.
12.Makes around 4-5 servings.

Soup with Pasta sauce and Vegetables

2007-11-30T18:13:00.000-08:00

Ingredients :
1. 1/2 a bottle of Pasta sauce.
2. 1 big onion - cut into pieces.
3. 2 carrots - cut into pieces.
4. celery - a handful cut into pieces
5. corn and peas - frozen/fresh - a handful
6. frozen lima bean - a handful
7. boiled chick peas/ boiled red kidney beans - a handful
8.1 tsp oil.

Method :
1. Fry the onions in the oil until reddish brown.
2. Add the vegetables and fry them.
3. Add the pasta sauce and equal amounts of water.
4. Allow these to boil and add the boiled chick peas/red kidney beans
5. Add salt and allow to boil for another 10 min
6. Creamy soup is ready to serve hot with bread/croutons.

Carrot/Tomato Soup

2007-11-30T18:09:00.000-08:00

Ingredients:
1. 2-3 carrots cut into pieces.
2. 1 big onion - cut into pieces
3. 2 tomatoes - cut into pieces.
4. 2-3 cloves and about an inch of a cinnamon stick.

Method:
1.Boil all the cut vegetables with the cloves and cinnamon in a pressure cooker with water or broth.
2. Remove the cloves and cinnamon.
3. Allow this to cool and then grind the mixture in a mixie and pepper powder and salt.
4. Bring this to a boil.
5. Serve hot with bread/croutons.

Vegetable Soup(Carrots or Spinach or Cauliflower)

2007-11-30T18:01:00.000-08:00

Ingredients :
1. 1-2 bulbs of garlic
2. 1-2 inches of ginger - cut into pieces
3. 1 big onion cut into pieces.
4.1 big potato - cut into pieces.
4. 2-3 carrots(cut into pieces) or 2-3 handfuls of spinach or a cup of cauliflower flowerlets.
5. slit green chillies - acc to extent of spice required.
6. Vegetable Broth(2 cups).You can even use equal parts of broth and water - 1 cup of broth and 1 cup of water.
7. 1 tsp of oil.

Method:
1.Fry the garlic,ginger,greenchillies in oil.
2.Then add the onions and fry until they are golden brown.
3. Add the broth/water to this and bring it to a boil.
4. Add all the vegetables and allow them to boil.
5.Once they have boiled, switch off and allow it to cool down.
6.Later remove the garlic bulbs and green chillies, and grind the mixture in a mixie.
7.Add salt and bring this to a boil again.
8.Serve hot with bread/croutons.

Urulaikezhangu Paal Kootu (Aloo + Coconut Milk)

2007-05-03T10:14:00.000-07:00

1.Empty one tin(400 ml) of coconut milk into a pot.
2.For 400 ml of coconut milk, you would require 6-7 medium sized potatoes.
3.Boil the potatoes.Peel them and mash them well.
4.Cut ginger and green chillies (according to the level of spice required) and mash these too along with the potatoes. Mix them well.
5.Add these to the pot with coconut milk and mix well. Just add a little bit of water.Do not make it watery.
6.Add salt to taste.
7.Add curry leaves and corrainder leaves and heat it just for a while in the stove.Donot allow to boil. Just heat the mixture.
8.Finally fry mustard seeds in oil and add to this.
9.Serve with rice.

Puli ittu keerai (Spinach with tamarind)

2007-01-13T13:29:00.000-08:00

1.Cut and boil a bunch of spinach along with 1-2 sliced tomatoes and 3-4 sliced green chillies.
2.Boil toor dal with a pinch of turmeric powder.
3.Soak some amount of tamarind in water and make an extract.
4.Add the boiled spinach and the toor dal to this tamarind extract.
5.Add salt to taste and a little amount of asafoetida.
6.Allow this to boil for about 10 min.
7.Fry a teaspoon of mustard seeds,a teaspoon of methi seeds and 3-4 red chillies in oil and add to this.
8.Serve hot with rice.

Thengai arachi vittu keerai (Spinach with coconut)

2007-01-13T13:23:00.000-08:00

1.Cut and boil a bunch of spinach.
2.Boil some toor dal along with a pinch of turmeric.
3.Grind about 3-4 tbspns of grated coconut,a teaspoon of jeera, red chillies(acc to the level of spice reqd) and 1-2 tsp of rice flour along with water.
4.Add the ground mixture to the boiled spinach and add salt to taste and a little asafoetida.
5.Add the boiled toor dal to this and allow to boil for about 10 min.
6.Fry a tsp of mustard seeds in oil and add to this.
7.Serve hot with rice.

Brahmin Vatha Kozhambu

2007-01-11T12:15:00.000-08:00

1.Soak some tamarind in water and make an extract out of this.
2.Fry 1 tsp each of mustard seeds, methi seeds,5-6 red chillies,curry leaves and 2-3 tsp of toor dal in 2 tsp of oil.
3.Add the tamarind extract to this along with salt, a little asafoetida and sambar powder(acc to the spice level reqd).
4.Allow this to boil for 10 min.
5.Add either one of the following vegetables - cut drum stick(cut in uniform sizes)/ cut ladies finger/ cut onions/ the whole pearl onions available after peeling the skin and allow them to boil along.
6.Allow to boil for about 15 min.
7.Switch off and serve hot with rice.

Onion Pakoda

2007-01-11T12:08:00.000-08:00

1.Take some besan, rice flour, salt to taste, red chilly powder(depending on the level of spice reqd).
2.The amount of rice flour to be slightly more than that of besan.
3.Cut onions into tiny pieces.
4.Add the onions to the above mixture.
5.Boil about 4-5 spoons of plain oil and add to this.
6.Grind about an inch and a half of ginger along with 3-4 green chillies and ajwain(oregano) and water.
7.Add the ground mixture to the above and mix well with little water.
8.Donot add much of water.The resultant mixture should be not much watery.It must be a bit dry so that while making the pakodas, they will be crispy.
9.Mix these well and fry them in oil by making small balls.
10.Serve hot.

Lemon-Cabbage Kootu

2007-01-11T12:03:00.000-08:00

1.Cut cabbage into tiny pieces and allow it to boil with salt and a pinch of turmeric powder.
2.Add green peas, ginger(cut into small pieces) and green chillies(cut into small pieces) to this and allow to boil.
3.Add a little asafoetida for taste.
4.Meantime, boil some amount of toor dal with a pinch of turmeric.
5.Once the cabbage is well-boiled, add the boiled toor dal and leave for about 5 min.
6.Switch off.
7.Fry mustard in oil and add to this.
8.Leave this to cool down.After it has cooled down, add lemon juice extract to this and mix well.
9.Can be served with rice/rotis.

Mysore Rasam

2007-01-11T11:59:00.000-08:00

1.Soak some tamarind in water for about 15 min and make an extract out of it.
2.Take about 1 teaspoon of dhaniya, jeera,channa dal, toor dal, pepper and a few red chillies ( acc to the spice level reqd) and fry these in oil.
3.Grind the above with some coconut and water.
4.Boil some toor dal with a pinch of turmeric powder.
5.Boil the tamarind extract with salt and the ground mixture.
6.Add some asafoetida for taste.
7.Cut about 2 tomatoes into pieces and add to the tamarind extract and allow to boil.
8.After 15 min, add the boiled toor dal to this and once a white layer is formed, switch off.
9.Add some corriander leaves and curry leaves for dressing.
10.Serve hot with rice.

Poricha Kootu

2007-01-05T10:24:00.000-08:00

1.Boil some water and add a pinch of turmeric powder and salt after the water is boiled.
2.Cut vegetables - beans,flat peas,kothavarangai(cluster beans),chow chow(chayote squash),brinjal,yam,potato,snakeguard,carrot and add to the boiling water.
3.Allow the vegetables to get boiled.
4.Grind red chillies(amt acc to the reqd level of spice),1 teaspoon jeera a nd coconut with water.
5.Once the vegetables are well boiled, add the ground mixture.
6.In the meantime boil toordal/yellow moong dal with a pinch of turmeric.
7.When adding the ground mixture, add the boiled dal along.
8.Bring it to a boil and add fried mustard seeds in oil.
9.Serve hot with rice.

Molaeshiyam

2007-01-05T10:23:00.000-08:00

Its the same procedure as for "Poricha Kozhambu", except that do not add ground coconut and add an extra amount of asafoetida.

Poricha Kozhambu

2007-01-05T10:15:00.000-08:00

1.Boil some water.Add 1/2 teaspoon each of red chilly powder and pepper powder.
2.Cut vegetables - potato,yam,carrot,brinjal,beans,flat peas,snakeguard,drumstick,chow chow(chayote squash),kothavarangai(cluster beans) into small pieces of uniform size.
3.Add them to the boiling water.
4.Allow to boil.
5.Add a pinch of turmeric powder and salt.
6.Meantime boil toor dal with a pinch of turmeric powder.
7.Grate some coconut and grind the grated coconut with water.
8.After the vegetables have boiled, add the boiled toor dal and the ground coconut to this and bring to a boil.
9.Fry a teaspoon of mustard seeds in oil and add some curry leaves to the boiled mixture.
10.Serve hot with rice.

Mor kozhambu (Buttermilk kozhambu)

2007-01-05T10:03:00.000-08:00

1.Take some curd and churn it to buttermilk.Donot make it watery, let it be thick to some extent.
2.Grind coconut, greenchilly(acc to reqd amt of spice), a small amount of ginger, jeera(1 teaspoon) and rice flour(arnd 1-2 teaspoons).
3.Add this to the buttermilk along with salt and asafoetida.
4.Heat this with the gas in simmer and DONOT ALLOW TO BOIL.
5.Fry a little amount of mustard in oil and add this to the buttermilk along with some curry leaves and corriander leaves for dressing.
6.Serve with rice or rice sevai(rice noodles).

Molagu Kozhambu (Pepper Kozhambu)

2007-01-05T09:58:00.000-08:00

1.Fry red chillies(count depending on the reqd level of spice), toor dal(2 teaspoons),urad dal(1 teaspoon),pepper(2 teaspoons) in oil.Take approximately equal amounts of red chillies, toordal and pepper.
2.Grind this with some curry leaves and water.
3.Soak tamarind and take an extract.
4.Add a little amount of turmeric powder(a pinch), salt to taste and asafoetida to the tamarind extract.
5.Allow this to boil for about 10 min.
6.Add the ground mixture to this boiling tamarind water and allow to boil for about 15 min.
7.In the meantime, fry some sundaikkai vathal and manathakalikai vathal in oil and add to this boiling mixture.
8.The consistency will turn thicker.
9.Switch off at this point of time.

Jeera Rasam

2007-01-05T09:49:00.000-08:00

1.Soak tamarind in water for sometime and take an extract out of this.Take a little extra mount of tamarind, than required for the regular rasam.
2.Boil this tamarind extract with salt and rasam powder(depending on the required level of spice).No asafoetida required.
3.Allow it to boil for about 15 min.
4.Grind 1 teaspoon of jeera,2 teaspoons of toor dal,1/4 teaspoon of pepper,1/4 teaspoon of dhaniya into a coarse mixture.
5.Grind this mixture only after the tamarind extract has boiled.This is the time when this ground mixture is to be added to the boiling tamarind extract.If this is ground earlier, it will give a sour taste.
6.Add the ground mixture to the boiling tamarind extract and allow for about 5 min. A white layer will be formed.
7.Switch off and add fried mustard seeds and curry leaves for dressing.
8.Serve hot with rice.

Lemon Rasam

2007-01-05T09:44:00.000-08:00

1.Take some water.
2.Add cut tomato pieces to this along with salt,asafoetida and rasam powder(reqd amt - acc to the spice level).
3.Cut green chillies and add to this mixture.
4.Crush some ginger(depending on the spice level) and add to the mixture.
5.Allow this mixture to boil for about 15 min.
6.Meantime boil a little toor dal with a pinch of turmeric powder.
7.Add the boiled toor dal to the boiling mixture and allow it for about 5 min on the flame.
8.Once a white layer is formed over this, switch off.
9.Add some corrainder leaves for dressing.
10.Fry a teaspoon of mustard in oil and add to this.
11.Allow this to cool down a bit and after 20 or 30 min, add lemon extract to this.
12.Do not add the lemon extract while the mixture is hot, because it will give a sour taste when added hot.
13.Serve with rice.

Tomato Rasam

2007-01-05T09:39:00.000-08:00

1.Soak some tamarind in water for about 15 min and take a watery extract out of the tamarind.
2.Add rasam powder(depending on the reqd spice level), salt, asafoetida to this tamarind extract.
3.Cut about two tomatoes into pieces and add to this tamarind extract.
4.Allow this to boil for about 15 min.
5.Meantime boil a little amount of toor dal with a pinch of turmeric powder.
6.Add the boiled toor dal to the boiling tamarind extract.
7.After 5 min, a white layer will be formed.Once this happens, switch off.
8.Add some corriander leaves for dressing.
9.Fry a teaspoon of mustard seeds in about a teaspoon of oil and add to the rasam.
10.Serve hot with rice.

Brinjal/Bitterguard Pitla(Sambar)

2007-01-04T18:34:00.000-08:00

1.Red Chillies, 4 teaspoons Channa dal, 4 teaspoons Dhaniya, a little amount of grated coconut.
2. Fry all the above in oil.
3.Grind these with water into a coarse mixture, not a smooth one.
4.Boil some amount of toor dal.
5.Soak required amount of tamarind in water and make it into an extract.
6.Add turmeric powder, asafoetida and salt to this and allow to boil.
7.Cut bitterguard/brinjal into pieces of uniform size and aad it to the tamarind water and allow it to boil along.
8.After the vegetables have boiled(may be 15 min), add the ground coarse mixture to this and allow for about 10 min.
9.Then add the boiled toor dlal to this and allow for about 5min.
10.If required, boiled balck channa/boiled groundnut can also be added to this at the time of adding the ground mixture.This along with the toor dal and vegetables will enhance the taste.
11.Finally add mustard fried in oil and some curry leaves and corriander leaves for dressing.
12.Serve hot with rice.

Madras Sambar

2007-01-04T18:20:00.000-08:00

1.Soak some tamarind in water and make an extract out of it. Some people use the tamarind paste, but the regular tamarind used to extract the tamarind water makes the sambar to taste better.
2.Boil toor dal in a pressure cooker with a pinch of turmeric powder.
3. Take a teaspoon or two of oil.
4.Fry 1 teaspoon of Mustard seeds, 1 teaspoon of fenugreek seeds,2-4 red chillies, some curry leaves,a little asafoetida for taste in oil.
5.Add the tamarind extract to this and add sambar powder ( according to the spice level reqd)
6.Add salt to taste.
7.Allow this to boil for abt 10 min.
8.If some vegetables(onion/capsicum/drumstick/radish/lady's finger) are to be added - cut them to pieces and add them to this boiling mixture and allow them to boil together for about 15 min.
9.Add the boiled toor dal to this and allow to boil for about 5 min.
10.Switch off and serve hot with rice/idly/dosa.