Vegetables

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Vegetables / ககககககக

Spices & Essentials /

_{கககககககக}

English Tamil ககககக

Bottle

gourd Suraikkai சுைரக்காய் Cauli

flower Kali flower காலிபிளவர் Capsicum Koda milagai குைடமிளகாய்

Carrot Carrot ேகரட்

Red Chilly Kaanja Milagai வரமிளகாய்

Green

Chilly Patchai Milagai பச்ைச மிளகாய் Coconut Thengai ேதங்காய் Sambar Onion Chinna (or) Sambar Vengayam சின்ன ெவங்காயம் Spring Onion Vengaya thaal (leaves) ெவங்காயத்தாள் Onion Vengayam ெவங்காயம்

Chick Peas Pattani பச்ைசப் பட்டாணி

Potato Urulai kilangu உருைளக்கிழங்கு

Tomato Thakkali தக்காளி

Mint leaves Pudhina புதினா

Ladies finger Vendaikaai ெவண்ைடக்காய் Drumstick Murungaikaai முருங்ைகக்காய் Common Beans Beans பீன்ஸ் Village Beans Avaraikaai அவைரக்காய் Lined gourd / Ridge gourd Peerkankaai பீர்கங்காய் Snake gourd Pudalankaai புடலங்காய் Mushroom Kaalaan காளான் Green Plantain Vaalaikaai வாைழக்காய் Garlic Poondu பூூண்டு English Tamil ககககக Asafoetida Perungayam ெபருங்காயம்

Bay Leaves Bringe Ilai பிரின்ஜ் இைல

Cardamom Yelakkai ஏலக்காய்

Cashewnut Mundhiri _paruppu முந்திரிப் பருப்பு

Nutmeg Jadhikkai ஜாதிக்காய்

Cinnamon Pattai பட்ைட

Cloves kirambu, _lavangam கிராம்பு

Coriander

leaves Kothamalli ெகாத்தமல்லி Corn flour Makka cholam

maavu மக்காச்ேசாளம் மாவு Curds Thayir தயிர் Honey Then ேதன் Jaggery Vellam ெவல்லம் Raisins Thiratchai திராட்ைச Saffron Kungumapoo குங்குமப்பூூ

Spinach Pasalai _keerai பசைலக் கீைர

Suji Ravai ரைவ

Turmeric Manjal மஞ்சள்

Vermicelli Semia ேசமியா

Red Chilly

Powder Milakaai Thool மிளகாய் ெபாடி Coriander

Powder Thaniyaa Thool தனியா ெபாடி Bengal Gram

Flour Kadalai Maavu கடைல மாவு Wheat Flour Gothumai _Maavu ேகாதுைம மாவு

Rice Floor Arisi Maavu அரிசி மாவு

Maida Maida Maavu ைமதா மாவு

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Tamarind Puli புளி Ginger Ingi இஞ்சி Curry leaves Kariveppilai கருேவப்பிைல Drumstick leaves Murungai Keerai முருங்ைகக்கீைர Dry Ginger Sukku சுக்கு

Yam Karunai _Kilangu கருைணக்கிழங்கு

Dry

coconut Copparai ெகாப்பைர Plantain

Flower Vaalaippu வாைழப்பூூ Colacasia Seppan kilangu ேசப்பங்கிழங்கு

Bitter gourd Pakarkaai பாவக்காய் Bottle Gourd Surakkaai சுரக்காய் Brinjal / Eggplant Kathirikkaai கத்திரிக்காய் Cucumber Vellarikkaai ெவள்ளரிக்காய்

Chayote Chow Chow ெசௌ ெசௌ

Curri

Leaves Kariveppillai கருேவப்பிைல Gherkins Kovakkaai ேகாவக்காய்

Cluster

Beans Kothavarangaaiெகாத்தவரங்காய் Cabbage Muttai Kose முட்ைடேகாஸ்

Grated Coconut Thuruviya Thengaai ேதங்காய் Raw Mango Maangai மாங்காய் Dry Coconut kopparai ெகாப்பைர

ேதங்காய்

Yardlong bean Payathamkaai

பயத்தங்காய்

Mushroom Kaalaan காளான்

Ash Gourd Poosanikkaai சாம்பல் பூூசணி

Pumkin Manjal Poosani பூூசணி

Tropical

Root Maravalli Kilangu மரவள்ளிகிழங்கு Raddish Mullangi முள்ளங்கி

Ghee Nei ெநய்

Oil Refined Oil சைமயல் எண்ைண

Gingely Oil Nallennai நல்ெலண்ைண

Groundnut

Oil Kadallennai கடெலண்ைண Butter Vennai ெவண்ெணய்

Buttermilk More ேமார்

Sago Javvarisi ஜவ்வரிசி

Measures & Vessels

1 cup 1 regular size _tumbler 200 ml 1 tsp 1 small _{spoon full} 6 ml 1 tbs 1 table spoon _full 18 ml Kadai / Wok /

pan Vessel to fry / deep fry வானல் Pressure

Cooker Cooker குக்கர் Vessel / bowl Paathiram பாத்திரம்

Electric Mixer Mixie மிக்ஸி

Plain Pan /

Griddle Dosa Stone ேதாைசக்கல் Puri /

Chapathi pad Chapathi Kal சப்பாத்திக்கல்

Plate Plate

_{தட்டு}

Knife Kathi கத்தி

Filter Vadikatti வடிக

ட்

ட

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Sweet

Potato Sarkarai Valli சக்கைர வள்ளி

Fruits / கககக

Grains / ககககககக

Lemon Elumicham _Palam எலுமிச்சம் பழம்

Tomato Thakaali _Palam தக்காளி

Apple Apple ஆப்பில்

Orange Kamalaa _Orange கமலா ஆரஞ்சு

Sweet Lime Saathukudi சாத்துக்குடி

Pine Apple Annaasi _Palam அன்னாசிப்பழம்

Jack Fruit Palaa Palam பலாப்பழம்

Chikku Saporta சப்ேபாட்டா Black Grapes Panneer Thirachai Palam பன்னீர் திராட்ைச Green

Grapes Thirachai Palam திராட்ைசப்பழம் PomegranateMaathulam _Palam மாதுளம் பழம்

Custard Apple

Seetha

Palam சீதாப்பழம் Guava Koiyaa _Palam ெகாய்யா பழம்

Banana Valai Palam வாைழப்பழம்

Green

Banana Patcha Vaalaipalam பச்ைசப்பழம் Raisin Kaainda _Thiraaichai காய்ந்த திராட்ைச

Papayaa Pappaali பப்பாளிப்பழம்

Mango Malgova _Mambalam மல்ேகாவா

Pears Paerikkaai ேபரிக்காய்

Dates Paeritchai _Palam ேபரீச்சம் பழம்

Water Melon Tharpoosani தர்பூூசணி

Muskmelon Mulaam _Palam முலாம் பழம்

Bengal gram

dhal Kadalai paruppu கடைலப் பருப்பு Black gram Vellai Mulu _Ulundu முழு உளுந்து

Black pepper Milagu மிளகு

Coriander

seeds Thaniyaa தனியா Cumin seed Jeeragam கருஞ்சீரகம்

Fenu greek Vendhayam ெவந்தயம்

Fennel (Cake

seeds) Perunjeerakamேசாம்பு Fried Gram Pottukadalai ெபாட்டுக்கடைல

Gingilli (or) Seasame

seeds Ellu

எள்ளு

Green gram

dhal Payatham paruppu பயத்தம் பருப்பு Ground nut Verkkadalai ேவர்க்கடைல

Lentil Mysore _paruppu ைமசூூ பருப்புர்

Mustard Kadugu கடுகு

Poppy Seeds Kasa kasaa கசகசா

Red gram dal Thuvaram _paruppu துவரம் பருப்பு

Tymol seeds Omam ஓமம்

Wheat Godhumai ேகாதுைம Split Black Gram Vellai udaitha ulundu ெவள்ைள உைடத்த உளுந்து Moong Gram Dal Manja Pasi Parupu மஞ்சள் பாசிப் பருப்பு

Basmathi Rice Biriyani Arisi பிரியாணி அரிசி

Idly Rice Itili Arisi இட்லி அரிசி

Rice Pulungal Arici புழுங்கல் அரிசி

Raw Rice Patchai Arici பச்சரிசி

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Fig Athi Palam அத்தி பழம்

Plum Ooty apple / _Plums ஊட்டி ஆப்பில் / _{பிளம்ஸ்} Shell Apple VilaamPalam விலாம் பழம்

Black Gingely

Seed Karupu Ellu கறுப்பு எள்ளு Barley Paarlee வாற்ேகாதுைம

Horse Gram Kollu ெகாள்ளு

Dry Beans Mottachai ெமாச்ைச

Maize Cholam ேசாளம்

Click here to e-mail us if U have more Glossary or Recipe

Chicken Dum Biriyani

(4 persons)

Basmati Rice 4 cups

Chicken - Cleaned 1 kg

Onion - Chopped 4 nos.

Tomato - Chopped 4 nos.

Green Chilly 4 nos.

Cinnamon 4 nos.

Cloves 4 nos.

Cardamom 4 nos.

Bay leaf 4 nos.

Ginger Garlic paste 6 tsp

Turmeric Powder 1 tsp

Chilly Powder 2 tsp

Coriander Powder 2 tsp

Mint leaves 1/2 bunch

Coriander leaves 4 sprig

Curry leaves 2 sprig

Salt to taste Curd 1 cup Water 6 cup Oil 1 cup Ghee 1/2 cup Milk 2 tsp

Food color - Orange a pinch

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In a pan, heat oil, add Cardamom, Cinnamon, Cloves, Bay leaves, Chillies and Onion. Stir till onion becomes golden brown color in low flame.

Add Curry leaves, mint leaves, marinated chicken and fry for 5 minutes. Add tomatoes, Chilly powder, coriander powder and stir for a while. Now add water, coriander leaves and salt (if required, for taste). Let it boil. In the mean time, wash the rice and keep aside.

Using electric cooker: Pour the Chicken gravy and spread the rice. Add Ghee after 15 minutes.

Dum Biriyani Style: Heat a thick vessel/Cooker, Pour the Chicken gravy and spread the rice. Add Ghee after 15 minutes.

Dum Biriyani Style: contd..Heat a thick Iron Dosa pan, and reduce the flame, Now place the above thick vessel on the dosa pan

Dum Biriyani Style: contd..Heat another thick Dosa pan and keep it above the thick pan (heat this Dosa pan every 5 minutes)

For both methods:

Mix the food color with milk.

After 25 minutes, sprinkle the orange milk on the top of the cooking biriyani.

Finally pour the Ghee on the top and leave the vessel untouched for another15 minutes.

Dole out your folks, Yummy Dum biriyani with Onion Raitha, Brinjal Curry and/or Spicy biriyani Chutney

Pepper Chicken Gravy (4 persons) Chicken 1kg Pepper powder 2 tsp Jeera Powder 1 tsp Cloves 2 Cinnamon 2 Green chillies 3 Coriander leaves 3 sprig Onion Chopped 1 cup Tomatoes Chopped 1/2 cup Ginger Garlic Paste 2 tsp Mint leaves 2 sprig

Oil to fry

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Wash chicken and keep aside.

Chop chillies, mint and coriander leaves.

Heat Tawa with 2-3 spoons of oil, add cloves, cinnamon, green chillies and onions, fry for a while.

Add chickens, tomatoes and remaining ingredients, pour some water. Boil till gravy thickens or till chicken is cooked.

Garnish with Coriander leaves. Dole out hot.

Mutton Masala Fry

(4 persons)

Mutton (Lamb meat) 500 gm Garlic (Flake) 8 nos

Onion 100 gm Bay leaf 1 Black cardamon 2 Chinnamon 2 gm Cloves 4 nos Cumin 3 gm Pepper corns 3 gm

Green chillies 5 nos

Oil 50 ml Coriander seeds 30 gm Chilli powder 3 gm Turmeric powder 2 gm Salt to taste Ginger 10 gm

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Chop ginger, garlic and onions and make it as paste. Cut meat into cubes.

Dry grind bay leaf, black cardamom, cloves, cumin seeds, pepper corns to a coarse mixture.

Slit the green chillies in the center.

Mix whole cumin seeds and stuff into the green chilly. Heat oil in a pressure cooker, add crushed spices. Fry. Now add chopped onions. Fry until golden brown. Add ginger garlic onion paste.

Stir fry for 10 minutes, sprinkle water if it sticks to the bottom.

Add coriander, chilli powder and turmeric. Stir. Add meat, water and boil it for 20 minutes till mutton becomes soft.

Add stuffed chillies, lime juice. Cook for 15 minutes. Dole out garnished with chopped coriander leaves.

Egg Masala Fry

(4 persons)

Egg 8 nos

Onion 50 gm

Chilly powder 2 spoons

Salt to taste

Curry leaves a sprig

Ginger-Garlic paste a spoon

Oil a spoon

Boil egg for 10 minutes. Cut onion into small pieces.

Remove Egg shell, cut egg into 2 equal pieces.

Heat oil, fry onion, curry leaves, ginger-garlic paste, egg pieces, chilly powder and salt for 5-10 minutes.

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Dole out Hot.

Egg Masala Fry

(4 persons)

Egg 8 nos

Onion 50 gm

Chilly powder 2 spoons

Salt to taste

Curry leaves a sprig

Ginger-Garlic paste a spoon

Oil a spoon

Boil egg for 10 minutes. Cut onion into small pieces.

Remove Egg shell, cut egg into 2 equal pieces.

Heat oil, fry onion, curry leaves, ginger-garlic paste, egg pieces, chilly powder and salt for 5-10 minutes.

Dole out Hot.

Egg Kurma

(4 persons) Egg 8 Tomato 2 Onion 2 Ginger 1/2 inch Garlic cloves 7 Cloves 3 Cinnamon 2 Cardamom 2 Poppy seeds 1/2 tsp

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Chilli Powder 3 tsp Turmeric Powder 2 pinch Grated coconut 1 cup

Mint leaves 3 sprig

Green Chilli 2

Oil 4 tsp

Salt to taste

Chop finely onions and tomatoes.

Grind poppy seeds, ginger, garlic and coconut. Keep it aside.

Heat oil and season with Cinnamon, Cardamom, Cloves, mint leaves, green chilli and curry leaves.

When smells good, add onions , tomatoes and deep-fry for sometime. Then add chilli powder, salt, ground masala and fry until done.

Finally add the eggs and cook till gravy thickens. Add some water if needed. Dole out hot.

Tomato Gravy (4 persons)

Chopped Tomato 2 cups

Chopped Onion 1 cup

Chopped Green Chillies 2 tsp Chopped Garlic Cloves 2 tsp

Mustard Seeds 1 tsp

Urad Split Dal 1 tsp

Curry leaves 2 sprigs

Corriander leaves 4 sprigs

Oil 2 tsp

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Heat oil in a pan, add mustard, urad dal, garlic, green chillies and onion for 3 min. Add tomatoes, salt, curry leaves and make it boil for 5-10 min.

Garnish it with Corriander leaves. Dole out hot.

Brinjal Varuval

(4 persons)

Brinjal (big size) 4 Red Chilli Powder 3 tsp Coriander Powder 1 tsp

Salt to taste

Oil for fry

Wash and Slice (Shape should be like Potato Chips) brinjal.

Mix Chilli powder, Coriander Powder, salt and keep aside for 15 minutes. Heat pan with oil, deep fry brinjal, till brown. (not black)

Dole out hot for Rice varieties.

Sambar

(4 persons)

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Thoor dhal 1 cup Red chilli 5 Coriander 1 tsp Turmeric a pinch Coconut 2x2 inch Fenugreek a pinch Cumin 1 tsp

Tamarind 1/2 lemon size

Drumstick 1

Sambar onion 1 cup

Brinjal 1

Tomato 1

Salt to taste

Split black gram 1/2 tsp

Oil 3 tsp

Asafetida a pinch

Curry leaves 2 sprig Mustard seeds 1/3 tsp Sambar Onion for

tempering 1/2 cup

Coriander leaves a sprig Water for gram 2 cup Water for tamarind 1 cup

Roast coriander seeds, fenugreek, cumin, red chillies, Bengal gram and black gram. Grate coconut. Roast and grind to a fine paste with the roasted masala.

Clean and wash thoor dhal. Boil till Soft.

Add cut and prepared vegetables and spices, simmer.

When vegetables are cooked, add tamarind plup. Bring to boil and remove.

Temper with mustard seeds, chopped onions, curry leaves and asafoetida. Sprinkle chopped coriander leaves.

Sambar

(4 persons)

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Thoor dhal 1 cup Red chilli 5 Coriander 1 tsp Turmeric a pinch Coconut 2x2 inch Fenugreek a pinch Cumin 1 tsp

Tamarind 1/2 lemon size

Drumstick 1

Sambar onion 1 cup

Brinjal 1

Tomato 1

Salt to taste

Split black gram 1/2 tsp

Oil 3 tsp

Asafetida a pinch

Curry leaves 2 sprig Mustard seeds 1/3 tsp Sambar Onion for

tempering 1/2 cup

Coriander leaves a sprig Water for gram 2 cup Water for tamarind 1 cup

Roast coriander seeds, fenugreek, cumin, red chillies, Bengal gram and black gram. Grate coconut. Roast and grind to a fine paste with the roasted masala.

Clean and wash thoor dhal. Boil till Soft.

Add cut and prepared vegetables and spices, simmer.

When vegetables are cooked, add tamarind plup. Bring to boil and remove.

Temper with mustard seeds, chopped onions, curry leaves and asafoetida. Sprinkle chopped coriander leaves.

Rava Dosai (4 persons)

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Rava 2 cups Salt to taste Oil to fry Chopped Chilly 3 tsp Chopped Cashews 4 tsp pepper 2 tsp Jeera 2 tsp

Corriander leaves 3 sprig

Chopped Ginger 3 tsp

Soak rava 2 hours.

Make rava as a paste through grinding.

Fry all other ingredients in a tawa using oil. (except corriander leaves) Now mix the fried ingredients to the paste, with corriander leaves Make Rava dosa on a hot griddle.

Use oil, golden brown both sides. Dole out hot. The thin and crisper the dosa, the better it tastes.

Use Sambar, Chuttney, Kurma and/or Dosa chilly powder as side dish for Rava Dosa.

Saemia Uppma

(4 persons)

Saemia (Vermicili) 4 cups Broken Black gram 1/2 tsp Bengal gram 1/2 tsp Mustard seeds 1/2 tsp Sliced Green chillies 4

Sliced Onion 1 cup

Water 5 cups

Oil 3 tsp

Curry leaves 2 sprigs Coriander leaves 2 sprig

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Salt to taste

Heat oil and add bengal gram, black gram, mustard seeds and curry leaves. When they start to crackle , add chillies, onions and tomatoes.

Cook until they are done.

After that add salt and water, cover with a lid and let it boil .

When the water comes to boil simultaneously add Saemia and stir ( so that no lumps will be formed).

Cover the uppma with a lid for 5-10 minutes with minimum heat. Use chopped coriander leaves for seasoning.

Dole out hot with Chuttney or Pickle.

Rava Uppma

(4 persons)

Suji (Rava) 3 cups

Broken Black gram 1/2 tsp Bengal gram 1/2 tsp Mustard seeds 1/2 tsp Sliced Green chillies 4

Sliced Onion 1 cup

Water 7 cups

Oil 3 tsp

Curry leaves 2 sprigs Coriander leaves 2 sprig

Salt to taste

Heat oil and add bengal gram, black gram, mustard seeds and curry leaves. When they start to crackle , add chillies, onions and tomatoes.

Cook until they are done.

After that add salt and water, cover with a lid and let it boil .

When the water comes to boil simultaneously add Suji and stir ( so that no lumps will be formed).

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Cover the uppma with a lid for 5-10 minutes with minimum heat. Use chopped coriander leaves for seasoning.

Dole out hot with Chuttney or Pickle.

Ven Pongal

(4 persons)

Raw Rice 2 cups

Moong Dal 1 cup

Salt to taste

For Seasoning

Ghee or Dalda 4 tsp

Cashewnut 15

Black Pepper 1 tsp

Finely Chopped Ginger 1 tsp

Cumin Seed 1 tsp

Pressure cook Rice, salt and dal with 7 cups of water.

Heat Ghee, fry Pepper, Cashew, Ginger, Cumin seeds and Curry leaves. Wait till Cashew turns golden brown. Mix with rice.

Dole out Hot with Coconut Chutney and/or Sambar.

Veg Briyani

(4 persons)

Basmati Rice 500 grams Chopped Carrots 1 cup Chopped Beans 1/2 cup

Peas 1 cup

Chopped Cauliflower 1 cup

Cloves 3

Cardamom 3

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Sliced Tomato 1/2 cup

Sliced Onion 1 cup

Ginger Garlic Paste 2 tsp Chilli Powder 1 tsp Chopped Green chilli 2 tsp Turmeric powder a pinch Chopped Coriander 2 tsp

Ghee 4 tsp

Salt to taste

Water 6 cups

Heat ghee in a cooker, then add the cloves, cardamons, cinnamom, sliced onions and fry for a while.

Next add the ginger garlic paste, tomato and saute till you get a nice aroma. Add the rice, stir for a while then add vegetables, chili powder, turmeric powder, coriander leaves, green chilies, salt and water.

Close the cooker lid and pressure cook for 5 minutes. Remove from heat and serve hot with Onion raita.

Tomato Rice (4 persons)

Cooked Rice(click here) 3 cups

Chopped Onion 1 cup Chopped Tomato 1 1/2 cups Silted Green Chillies 4

Turmeric Powder 2 pinch Chopped Garlic 1 tsp Mustard Seeds 1/2 tsp Curry leaves 2 sprig Coriander leaves 3 sprig

Oil 2 tsp

Ghee 2 tsp

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Heat Oil in Pan, add mustard, wait till sputter.

Add Onion, Tomatoes, chillies, curry leaves, turmeric powder and salt. Fry for 5-10 minutes, add ghee and cooked rice.

Dole out hot with Vadai and/or Chutney, sambar.

Puliodara

(4 persons)

Tamarind 100 gms

Red Chilli Powder 1 tsp Turmeric Powder 1/4 tsp Groundnuts/Cashew toasted 5 tsp

Salt to taste

For seasoning

Red Chilli 4 nos

Mustard 1/4 tsp

Curry Leaves some

Oil 8 tsp

Soak the tamarind in water, squeeze out thick juice and keep it aside.

Heat oil in a pan and season it with mustard and other ingredients and fry till the dal becomes golden brown.

Now add tamarind juice slowly.

Add red chilli powder, salt and turmeric powder. Boil well for 10 minutes.

Add the roasted groundnuts/cashew (ie. groundnuts fried in a pan till light brown).

Keep stirring the mix from time to time so that it doesn't get burned. The taste of puliadharai is in boiling well.

Once the mix becomes really thick and starts leaving the sides, remove the pan from the fire. Puliadharai is ready to dole out for rice, idly, dosa....

Tomato Chutney

(4 persons)

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Red chillies 6

Tomato 2

Garlic flake 6

Mustard seeds 1/2 tsp Curry leaves 2 sprig

Salt to taste

Oil 3 tsp

Blend chillies, tomato, garlic and salt in mixer. Grind till paste.

Heat oil, fry Curry leaves and seeds for seasoning. Dole out for Idly, Dosai.

Onion Chutney

(4 persons)

Small Onion 2 cups

Red dry chillies 6

Tamarind 1/2 inch

Mustard seeds 1/2 tsp Curry leaves 2 sprig

Salt to taste

Oil 3 tsp

Heat oil, fry onion till golden brown.

Add chillies and continue frying for 2-3 minutes.

Remove from pan and mix onion, chillies, tamarind, salt in mixer. Grind till paste.

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Onion Tomato Chutney

(4 persons) Onion 2 Green chillies 6 Tomato 2 Fried Gram 4 tsp Mustard seeds 1/2 tsp Curry leaves 2 sprig

Salt to taste

Oil 3 tsp

Heat oil, fry onion, green chillies, tomato till pleasant aroma. Remove from pan and mix onion, chillies, tomato, salt in mixer. Grind till paste.

Idly Powder-2 (can store upto 1 month)

Red Chillies 1 cups Coriander seeds 1/2 cups Red Gram Dhal 1/2 cup

Urad Dhal 1/2 cup

Salt to taste

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Roast each ingredient separately and power together using Electric Mixer. Store in a dry airtight bottle.

Rice Podi - 2

Red Chilly 10

Pepper 2 tsp

Red Gram dal 1 cup

Garlic Flake 7

Salt to taste

Dry fry Red Gram Dal and keep aside. Dry fry Chilly and Garlic.

Dry Grind all the Ingredients. Store in Dry Bottle.

Dole out with Hot boiled rice and Gingely oil or Hot Ghee.

Potato Masala

(4 persons)

Potato 4

Chopped Onion 1 cup Chopped Chilly 3 tsp Chopped Garlic flake 1 tsp Chopped Ginger 1 tsp Mustard seeds 1/2 tsp Curry leaves 2 sprig Chopped tomato 1/3 cup Chopped Coriander leaves 2 tsp

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Salt to taste

Oil 3 tsp

Pressure cook Potato.

Heat oil in pan, Put Mustard seeds, wait till sputter.

Add curry leaves, onion, chilly, garlic, ginger and tomato one by one slowly. Fry till golden brown.

Add smashed potato and salt.

Leave for 10-15 minutes. Add coriander leaves. Dole out hot for Poori.

Onion Rava Dosai (4 persons) Rava 2 cups Salt to taste Oil to fry Chopped Chilly 3 tsp Chopped Cashews 4 tsp Chopped Onions 2 cups

pepper 2 tsp

Jeera 2 tsp

Corriander leaves 3 sprig Chopped Ginger 3 tsp

Soak rava 2 hours.

Make rava as a paste through grinding.

Fry all other ingredients in a tawa using oil. (except corriander leaves) Now mix the fried ingredients to the paste, with corriander leaves

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Make Rava dosa on a hot griddle.

Use oil, golden brown both sides. Dole out hot. The thin and crisper the dosa, the better it tastes.

Use Sambar, Chuttney, Kurma and/or Dosa chilly powder as side dish for Rava Dosa.

Onion Uttapam

(4 persons)

Rice 4 cups

Black gram dal 2 cups

Cummin seeds 2 spoons

Salt to taste

Oil to fry

Chopped onion 2 cups

Chopped Chilly 8 tsp

Mustard seeds 1 tsp

Soak rice and dal separately for 5 hours. Make rice as a paste through grinding.

Separately make dal and Cummins as a paste through grinding.

After grinding, mix salt, dal paste and rice paste, add some more water if needed and keep overnight to ferment.

Fry Onion, chilly, Mustard, curry leaves in oil.

Wait till Sputter. Now mix the fried ingredients in the paste. Make Uttapam on a hot griddle.

Use oil, golden brown Uttapam on both sides. Dole out hot. The thick and crisper the dosa, the better it tastes.

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Vegetable soup

(4 persons)

Chopped Carrot, beans 1/2 cup

Peas 2 tsp

Chopped Onion 4 tsp

Butter 50 gms

Corn Flour 1/2 cup

Salt to taste

Ginger Garlic Paste 1 tsp Chopped Spring onion 1 tsp Chopped Corriander leaves 1 tsp

Sugar 2 tsp

Heat a bowl with 25 gms of butter, fry the vegetables and Ginger garlic paste. In a seperate bowl, min water and Corn flour. Make is as thin batter.

Now add the above batter, salt and sugar to the hot bowl and stir continuously for about 4 min. Garnish the Soup with butter, Spring onion and Corriander leaves.

Dole out hot.

Vegetable soup

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Chopped Carrot, beans 1/2 cup

Peas 2 tsp

Chopped Onion 4 tsp

Butter 50 gms

Salt to taste

Ginger Garlic Paste 1 tsp Chopped Spring onion 1 tsp

Pepper Powder 1/2 tsp

Chopped Corriander leaves 1 tsp

Heat a bowl with 25 gms of butter, fry the vegetables and Ginger garlic paste. Now add salt and pepper to the hot bowl and stir continuously for about 4 min. Garnish the Soup with Spring onion and Corriander leaves.

Dole out hot.

Tomato Soup

(4 persons) Tomato 2 Onion 1 Garlic 1 piece White pepper 1 tsp

Coriander leaves 8 leaves Curry leaves 8 leaves Fried bread pieces 8 pieces

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Butter 2 tsp

Salt to taste

Melt butter in a vessel.

Fry garlic paste, sliced tomato, sliced onion, till tender.

Add 4 cups of water with Corn flour, Salt and pepper as you wish. Strain the extracted pulp in Soup cups.

Dole out with fried bread pieces, Coriander leaves and Curry leaves.

Cali-flo 2002 (4 persons)

Cauliflower 1

Maida flour 2 cups

Ginger garlic paste 2 tsp Orange Colour powder 2 pinch

Salt to taste

Soda Powder 2 pinch

Water 1 cup

Oil to fry

For Seasoning Chopped onion 1 cup Curry leaves 2 sprig Pepper Powder 2 tsp Green Chillies - chopped 2 tsp

Oil 1 tsp

Clean and cut Cauliflower.

Mix all the ingredients into batter except cauliflower and oil. Heat Oil in a pan.

Soak Cauliflower in batter and put it in the boiling oil. Wait till it becomes Crisp.

In a seperate Pan, add oil. Add the seasoning ingredients.

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Add the Cauliflower Bajji. Dole out hot for Fried Rice.

Cauliflower Kurma (4 persons)

Cauliflower 1

Cumin seeds 1/4 tsp

Cloves 3

Curry leaves 2 sprigs

Mint leaves 2 sprigs

Salt to taste

Poppy seeds 1/4 tsp

Grated Coconut 5 tsp

Oil 4 tsp

Turmeric powder a pinch

Cardamoms 3 nos

Cinnamon sticks 3 nos

Tomatoes 2 nos

Green Chillies 4 nos

Onions 2 nos

Ginger 1/2 inch

Garlic 5 cloves

Grind poppy seeds, ginger, garlic, chillies and coconut. Keep it aside. Cut Cauliflower into small pieces and steam cook.

Chop finely onions and tomatoes.

Heat oil and season with Cloves, cumin seeds, mint leaves and curry leaves. When they start to crackle add onions , tomatoes and saute for sometime. Then add turmeric powder, salt and ground masala and fry until done.

Finally add the raddish and cook till gravy thickens. Add some water if needed. Dole out hot for rice, chapathi, parota, nan, dosa, idly...