Broccoli Dosai

INGREDIENTS:
1.Dosa batter
2.broccoli-1
3.turmeric powder1/4tbsp
4.asafoeatida-1pinch
5.garam masala-1/4tbsp
6.chilli powder-1tbsp
7.lemon juice-half tablespoon
8.curd-1tablespoon
9.gingergarlic paste-1tbsp

To Clean Broccoli:
 •Rinse the broccoli under cold water to remove any dirt
 •Cut off the stem as close to the start of the florets as possible
 •While the stem can be tough if eaten as is, if you remove the outside layers,
   the center of that stem is just as tender as any other part
 •So, holding the stem vertically on your cutting board, take off about an 1/8 of an inch from each side of
   the stem
 •Chop into whatever size pieces you’d like
 •Separate the florets, by cutting them off from the remaining stem structures;
   or you may be able to just break them off
 •Make sure everything is dry and you’re good to go.

Method of making broccoli dosai:

• After the cleaning process.finely chop the floret into tiny pieces.
•   Then add the ingredients with the finely chopped florets let it marinate for 10 minutes.
•   Then add this marinated florets to dosa batter.
•   heat dosa tawa make dosa with crispy.
•   serve it hot.with nutritious raitha which i gave before

Paruppu urundai Kolambu

• Paruppu Urundai Kuzhambu is a authentic dish in TamilNadu.
• Ingredients:
• For  Lentil Balls:
•     Thuvar dhal – 1 cup
•     channa dhal - 1 cup
•     Onion – 1/4 cup (finely chopped)
•     Garlic – 4 cloves (finely chopped)
•     Curry leaves – a few
•     Coriander 2 tbsp (finely chopped)
•     red chillies – 3
•     Fennel seeds – 2 tsp (crushed)
•     Turmeric powder – 1/4 tsp
•     Salt to taste
•     Coconut finely chopped
• For gravy:
•     Tamarind – lemon size
•     Onion – 1 1/2 cup (finely chopped)
•     Tomatoes – 1 cup (chopped)
•     chilli powder – 1 1/2 tbsp
•     coriander powder - 3 spoons
•     Turmeric powder – 1/4 tsp
•     Cinnamon – 1″ stick
•     Cloves – 2
•     Curry leaves – a few
•     Salt – to taste
•     Oil – 2 tbsp
•     Asafoetida – a pinch
•     Coconut – 1/4 cup
•     Fennel seeds – 2 tsp
•     Coriander leaves – 1 tbsp (chopped)
• 
  
• 
  
• 
  
• Method of Preparation for balls(paruppu urundai)
• 
  
•     Soak the thuvar dhaland channa dhal in water for 1 hour.
•     Grind the them half coarsely and half finely with fennel seeds and redchillies
•      Mix the other ingredients (i.e)onion,garlic,curry leaves,corinaderleaves,cococnut chopped for the balls     
•      along with the ground mixtures.
• Method of Preparation for gravy:  
•     Heat oil in a wide vessel and add the cinnamon sticks followed by cloves, asafoetida and curry leaves.
•     Add the onions and fry them till they become translucent.
•     Add the chopped tomatoes followed by salt, turmeric powder and chilli powder and coriander powder.
•     Add the tamarind water and let it boil for 5 minutes.
•     Now add the  balls in the gravy. make it sure the gravy should boil.add the balls one by one when the 
•     gravy is boling.
•     so that tha balss wont break.normaly peoples will steamed the dhal balls.
•     but i wont steam instead of that i will add the balls while the gravy is boiling in high flame.
•     Grind the coconut and fennel seeds to a smooth paste and add it to the gravy.
•     Let it boil for another 10 to 15 minutes and garnish with coriander leaves.

Ordinary Rasam

Ingredients:
1.1 lemon-sized ball of tamarind
2.3-4 cloves of garlic, peeled and slightly crushed
3.1 generous pinch  asafoetida
4.1/4 tsp of turmeric powder
5.1 tomato, chopped
6.Salt to taste
7.Pepper-1 and half tablespoon.
8.Cumin Seeds 1 and half table spoon.
9.Coriander leaves a few
10.Curry Leaves.
Both coriander and Curry Leaves adds more taste rasam.
Note:crush the pepper ,garlic and cumin seeds instead of grind in the mixie.so that the taste will increase.

Method Of  Preparing Rasam:

1.Soak tamarind and salt in water and squeeze out the juice completely by adding enough water.
2.crush  pepper, jeera, red chillies and coriander seeds coarsely.
3.Crush garlic pod.
4.In a seperate bowl put the tamarind water, crushed  pepper, jeera , garlic, turmeric powder.
5.Mix well and add water to make it thin. Chop the tomatos and add to it. Bring to boil.
6.When it starts boiling add the curry leaves and coriander leaves and remove from flame.
7.Add half cup cold  water so that it will not overcook.
8.At last keep a separate pan fry mustard seed asafoeatida.
9.Season it with mustard and asafoetida powder .
Note:We should not allow rasam to boil more than 4 minutes.

Senai/Yam Chops

Ingredients:

1.Senai / Yam - 1/2 kg
2.Chopped Onions - 1/2
3.Red Chilli Powder - 2 tsp
4.Garlic -2 to 3 cloves
5.Curry Leaves - 4 to 5 nos
6.Mustard Seeds - 1/4 tsp
7.Fennel Seeds - 2 pinch
8.Urad Dal - 1/4 tsp
9.Turmeric Powder - 1/4 tsp
10.Oil
11.Salt To Taste
12.coconut grated

Method Of Making senai chops:

1.Chop the hard skin of yam. Wash it without any mud and pat it dry with a cloth. Cut yam into cubes.
2.First peel the outer rough layer of the yam/senai and cut into small cubes and wash it thoroughly .
3.Now boil the yam /senai pieces in water for 10 to 15 mins until it is cooked and becomes soft & tender(do not over cook and spoil the shape of the pieces)
4.Then drain the water as soon as its cooked.To this add red chilli powder ,salt
5.Mix it well with hand ,so that the pieces are coated with chilli powder .
6.Heat oil in a frying pan ,add mustard seeds allow it to splutter,add the crushed garlic ,fennel seeds, urad dal ,fry for 3 sec until the dhal turns golden brown.
7.Then add the chopped onions ,curry leaves , saute for few seconds till the onions turn light brown .
8.Now add the cooked yam/senai pieces  mix all well together.Close the pan with a lid and cook.
9.In a medium flame till the raw smell of the chilli powder goes from it and it turns to golden brown color .
10.Then grind coconut with with few fennel seeds in the thick consistency pour it in the pan along with the senai.
11.In between add extra spoons of oil and give a stir ,so that, it won't get stick to the bottom.
12.Stir carefully ,do not spoil the shape of the cubes.
13.Fry until it turns golden brown .
14.Garnish it with curry leaves and serve it hot. 
15.A best combo with sambar rice , rasam sadham ,curd rice .
16.This is a best lunch box side dish also even it is kids favorite dish also.

Kathirikkaai Coconut Milk Gravy

Ingredients:

1.Brinjal - 10
2.Red Onion -1 (finely chopped)
3.Tomatoes - 2 (finely chopped)
4.Ginger-Garlic Paste - 1 tbsp
5.Green chilli - 1 (sliced)
6.Oil  -  2  tbsp
7.Mustard - 1 tsp
8.Sombu - 1 tsp
9.Cinnamon stick - 1/2 inch size
10.Curry Leaves - 1 sprig
11.Turmeric powder - a pinch
12.Red Chilly Powder - 2 tsp
13.Corriander / Dhaniya Powder - 3 tsp
14.Coconut Milk - 1 cup (150 ml) / coconut milk extracted from half of a coconut.
15.Corriander leaves - 1 tbsp (to garnish).

Method to Make kathirikaai coconut Milk Masala:

1.Wash kathirikai and cut them to fingure size pieces.
2.The inner portion of kathirikai tend to turn brown soon, to avoid that soak the pieces in water until we use them to cook.
3.Heat Oil in a Pan or Kadaai. add mustard, sombu and cinnamon, let the mustard splutter and add curry leaves.
4.Then add finely chopped onion's and saute it till it turns translucent.
5.Then add sliced green chilly and ginger garlic paste and saute along with onions.
6.Then add chopped tomatoes and mix well with the onions.
7.Add turmeric powder, salt to taste and red chilly powder and corriander powder and mix well with the onions and tomatoes.
8.Once the masala's are nicely mixed up with the onions, the add the brinjals. and mix well with masala's.
9.Add little water and coconut milk in slow flame.
10.Let the curry boil for few minutes.
11.After 4 or 5 minutes in slow flame.
12.Remove the curry to a serving dish and garnish with corriander leaves.

Cauli Flower Gravy

Ingredients

1.Cauliflower - 350 Gms
2.Salt- 1/4 tea spoon
3.Oil - 2 table spoon
4.Tomato - 250 Gms (3 to 4 medium size)
5.Green Chilly - 2
6.Ginger Garlic Paste - 1 tablespoon
7.Coriander Powder - 1/4 tea spoon
8.Turmeric Powder - 1/4 table spoon
9.Green coriander leaves -1 tea spoon
10.Red Chilli Powder - less than 1/4 tea spoon
11.Salt - (According to taste) or 3/4 tea spoon
12.Garam masala - 1/4 tea spoon
13.fennel seeds - 1/4 tea spoon
14.Oil - to fry cauliflower.
15.Asafoetida - 1 pinch.
16.Onion chopped-2


Method to make  Masala Cauliflower Curry

1.Cut cauliflower into big pieces and soak them in salt contained warm water for 5 minutes so it gets cleaned thoroughly. Now take it out of the salt water and wash the pieces of cauliflower again with fresh water.

2.Grind the tomato, green chilli and ginger,garlic in a grinder to make a fine paste.

3.In a separate pan, take 1 table spoon oil and put asafoetida and fennel seeds to it. Let them splutter. No add turmeric powder and coriander powder to it.Then fry the onion for fewminutes. Stir continuously and put tomato paste and ginger garlic paste into it. Fry the masala properly until the oil is not released from the masala and stats to float over the masala in the pan.

4.Now put the pieces  cauliflower, salt, red chilli powder and garam masala into it and stir the masala for 2 minutes.Until the raw smell of the masala goes.

5.Masala Cauliflower is ready now. Take it out  in a bowl and garnish with coriander leaves.

6.If you want to make curry, then add 1 cup water and salt into the masala cauliflower recipe and cook till the water starts boiling. Your Masala Cauliflower Curry is ready. Take it out in a bowl and garnish with coriander leaves.

7.This is nice combo with  rice, chappathi and paraatas.

Mor Kozhambu

1.Thuvar dhal - 1 tablespoon
2.Buttermilk - 1 cup
3.Raw basmathi rice-1tablespoon
4.coriander leaves-a few
5.Cummin Seed (Jeeragam) - 1 tsp
6.Coconut grated- 2 tablespoon
7.Ginger little
8.Green chillies - 2
9.Red chillies - 2
10.Mustard - 1/2 tsp
11.Urad dal - 1/4 tsp
12.Curry leaves - a few
13.Turmeric powder - a pinch
14.Ash gourd
15.Oil for cooking
16.Salt to taste


Method: How to Make Mor Kuzhambu

1. Soak thuvar  dal, cummin seed,raw basmathi rice and green chillies in water for few minutes.

2. When well soaked grind it in mixer grinder added with grated coconut and ginger to a fine paste.

3. Mix the grounded pasteand keep aside and add a pinch of turmeric powder.

4.Boil ash gourd in a pan. Keep it aside.

5. Heat oil in a fry pan season it with mustard, urad dal, red chillies, curry leaves and add the grounded paste and make it to a boil.

6. When boiled add boiled ashgourd to it and add salt to taste, mix well ,atlast pour the diluted buttermilk  to it immediately remove fromheat dont allow it to boil.

7. Garnish with coriander leaves. A very tasty mor kozhambu is ready in minutes.

Saambaar Rice

Ingredients
Raw rice -3/4 cup
thuvar dhal - 1/3 cup
Tamarind - a small lemon sized ball
Turmeric powder - a pinch
Ghee -2 tsp
Vegetables
small onions -10 (Cut it into 2 pieces if it is big)
Carrot-1
Beans-7
Potato-1
radish-1
brinjal-5
ash guord-6or7pieces cut into square shape
bitter gourd-half piece

For the Masala

Channa dhal-1 tbsp
Coriander seeds-1 tbsp
Red chilli-5
Whole black pepper-5
Grated coconut-1/4 cup

Fry everything in a tsp of oil till dhal turns golden brown, adding coconut in the end. Grind it to a smooth paste. Keep it aside. Now your masala is ready.

For sauting
Asafoetida-a generous pinch
Mustard-1 tsp
Fenugreek seeds-1/2 tsp
Red chilli-1
Curry leaves-few

Method

Cook rice and thuvar dhal together with  water and keep it aside.(boil the rice and thuvar dhal litttle mushy)
Soak thuvar dhal in hot water (just enough water to soak the dal) for 15-20 minutes. Pressure cook dal with a pinch of turmeric powder. so that the dhal will boil with rice easily .
Soak tamarind in warm water and extract its juice (around 1 & 3/4 cup) and discard the pulp.
Peel onions and chop all the vegetables
Keep the vegetables ready.
Heat oil, and add asafoetida, mustard seeds, after mustard seeds splutter, add the other ingredients mentioned under seasoning. Then add small onions and saute till it turns pink.
After that, add the chopped vegetables. Saute for a few seconds. Add tamarind water, turmeric powder and salt needed. Close it and let it boil well till the raw smell of the tamarind goes.
Now add the grounded masala and cooked thuvarur dhal and rice
Add 1 1/4 cup of water and let it boil.  Simmer and cook for a few seconds so that it gets mixed well with the masala. Check for salt.
Add ghee and mix well. Garnish with coriander leaves and serve piping hot with onion raita.

EGG MASALA

INGREDIENTS:
Boiled eggs 2
Red onions
Ginger paste 1 tsp
Garlic Paste 1 sp
Tomato1 
Chilli powder 1 tsp
Corriander powder 1 tbsp
Curry leaves few
Garam msala powder 2 tsp
Few  tbsp oil
Salt to taste
A cup of water
METHOD
Boiled eggs 2  peel them and  give it few slashes so that the masala and go inside.
Heat oil in a pan add the onions, curry leaves and saute for few minutes. After that add ginger , garlic paste fry for few minutes or till the onions are brown.
Add the chilli powder, corriander powder, garam masala for few minutes .
Then add the tomatoes fry well atleast 5 minutes the sauce should look brown and also mushy.
Add water boil for few minutes. And when everything is thick add the boiled eggs and remove from the heat and serve.

LEMON IDIYAPPAM SEVAI

Ingredients
Idiyappam prepared from  rice flour
take out the strings and loosen it
lemon juice
Salt as required
Oil - 2 tsp
Mustard - 1 tsp
Red Chilli - 1
Green Chilli - 1
asafoetida - a generous pinch
channa dal - 1 tsp
Turmeric powder - 1/4 tsp
Curry leaves - little

Method
In a  vessel, add lemon juice and salt. Keep it aside.
Heat oil in a kadai, add mustard seeds, when they splutter, add asafoetida, red chilli, channa dhal,  turmeric powder,curry leaves and green chilli.
Saute for a few seconds till dhal turns golden brown.
Add the seasoning to the lemon juice mix.
Add plain idiyappam to the above and mix well. Adjust salt and lemon juice according to your taste.
Serve it with hot.

Nutricious Onion Raitha

Ingredients:-
2-3 cups Yogurt
1 big onion chopped finely
2 green Chilies chopped finely
few Coriander leaves chopped finely
Salt to taste
thick coconut milk half cup
sweet corn tinned
cucumber finely chopped
carrot finely chopped

Method:-
Wash & dry the Coriander. Chop finely.
Finely Chop onions and green chillies .
Then pour little lemon juice in then onion and green chilies set aside for 20 minutes.
In a bowl beat the yogurt with the salt ,coconut milk
Add the onions ,chillies ,chopped coriander,sweetcorn,cucumber,carrot
Garnish with coriander
Serve cold.
This is a perfect combo for kacchi briyani and tomato rice ....

Tomato Rice

INGREDIENTS:
Basmathi Rice- 1 cup
Water – the ratio is for one cup one and hal cup water needed.
Ripe red sour varietied tomatoes – 4 medium or 5 small sized, sliced
Oil ,ghee – 2 tbsp
2 pcs each of cinnamon, cardamom and clove
Big Onion- 1 - sliced lengthwise
Green chillies- 5 slit lengthwise
Ginger garlic paste- 2 tsp
Fresh coriander and mint leaves – one stalk each
garam masala -half tspn

METHOD:
Wash and soak rice in water for 30 minutes
Heat oil + ghee in your pressure cooker and add the spices cardomom,cinnamon,bayleaves then little garam masala to that.
Saute the onions till translucent followed by the green chillies, ginger-garlic paste and tomatoes in order.
Let the tomatoes turn a bit mushy Stir in the herbs which are coriander leaves,mint leaves and curry patha leaves
Pour the measured water and bring to a boil.
Add rice and stir in salt.
Cook until 3 whistles.
Let the steam went off by itself.
Open the cooker and fluff the rice gently with a fork.
Transfer to a serving dish and serve hot with onion raitha.

Chicken Kacchi Briyani

Ingredients
1 kg Chicken
400 gms. Rice (basmati)
1 cup Yoghurt
5 .Onion(medium)
1. Red Chilies(powdered)
1 .Garlic(whole)
2 .Ginger(small)
4 .Cloves
5 .Cardamom
2 .Bay leaves
2 .Cinnamon(sticks)
1 cup Vegetable Oil
6 .Green Chilies(chopped)
7. Coriander leaves for garnishing
8. bunch Saffron.
9. milk half glass
METHOD
Fry the onions to golden brown and keep aside.
Prepare a mixture of yoghurt,garlic,ginger,red chilli powder,salt,greenchillies and oil.
Marinate the chicken in the mixture prepared above for atleast 3hours
Take a separate vessel and boil the rice along with cinnamon,cloves, bayleaves,cardamum and salt till the rice is half cooked.
In a big pot spread one layer each of rice and marinated chicken.
on the top put the remaining fried onions and green chopped chillies, and some oil.
Sprinkle the saffron powder mixed with milk 2 or 3 places on top of rice.
Cover the pot tightly and put something heavy on it.
Initially cook on high flame for 5-6 min , later simmer and continue cooking for another 30 minutes..
Biryani is ready... serve hot with raitha...

Kuli Paniyaaram

Ingredients
1. Idli batter -3 cups (see Idli recipe to learn how to make batter)

2. Big Onion -1

3. Green Chillies - 4

4. Curry and Corinder Leaves as required

5. Mustard seeds - 1/4 tsp

6. Channa dhal - 2 tsp

7. Urad dhal - 1 tsp


Preparation

1. Finely chop onion,green chllies,curry leaves and corriander leaves

2. Heat oil in a kadai, add mustard seeds and saute it

3. Add channadhals and  uraddhals fry till it becomes golden brown in color

4. Add curry leaves, corriander leaves

5. Then add the chillies and onions and fry till onions are light brown

7. Add this sauted mixture to the idli batter and mix well.

8. Heat the Kuli Paniyaram Chatti and add little oil in each hole and pour 1 spoon
    of batter in each hole.

9. Cook them by flipping both sides.

Kothamalli thuvayal(coriander Chutney)

Ingredients

• Coriander 1Bunch
• Urad dhal 1Tbs
• Red chillies Few
• Tamarind Small piece
• Asafoetida 1/4spoon
• Salt To taste
• Coconut scraped 1Tbs 

Method

1. Heat oil in a pan and roast urad dhal and red chillies till golden brown.
2. allow it to cool.add tamarind,salt and asafoetida to it.
3. With the rest of the oil in the pan saute the washed coriander ,scrapped coconut and tamarind .
4. let it fry for 3 minutes.
5. Cool this also and grind the ingredients that is in the mixer.
6. Then grind the coriander,scrapped coconut ,redchillies and tamarind ,salt together.
7. let it grind properly.
8. Atlast add the roasted urad dhal and asafoetida .just make it one round and stop the mixer.
9. This is great combo with rice..

Egg Kothu Chappathi

Egg kothu chappathi
Ingredients for Kothu Roti: 
 chapathi 5 
 large onion finely chopped
 green chillies  
 eggs 2
 ginger garlic paste 1teaspoon 
 few curry leaves  
 tbsp of oil 1
 Salt to taste

METHOD:

Stack the rotis and cut into half. Cut each half into quarters and then chop those into thin long strips.
Heat oil in a pan and add the chopped onions.
When it begins to brown  add the greenchillies cut into halves, curry leaves, and ginger garlic paste.   fry for another 3 mins
Break and add the 2 eggs.
Gently scramble without breaking the egg pieces too small. Cook until the eggs are cooked yet soft. Add salt and mix well.
Add the  chappathi strips to this.
Mix well and cook  until the chappathis are heated through .
Serve it hot.