Tamarind Rice/Puli Sadham/Puliyodharai

Prep time and cook time - 1 hr

Serves - 3 to 4

Ingredients:

• Tamarind - big lemon size
• Rice - 2 cup
• Gingelly oil - 1 tbsp
• Red chilies - 4 nos
• Curry leaves - few
• Chana dhal - 1 tsp
• Roasted peanuts - 2 tbsp
• Mustard seeds - 1/2 tsp
• Asafoetida - a pinch
• Turmeric powder - 1/4 tsp

To Fry:

• Coriander seed - 3 tsp
• Chana dhal - 2 tsp
• Red chilies - 3
• Fenugreek seed - 1/4 tsp
• Sesame seed - 1 tbsp

Method:

1. Soak tamarind in a cup of water and extract its juice.
2. Cook the rice and allow it to cool down by spreading it on a plate.
3. Mix the rice with little turmeric power and oil.
4. Fry the items given under "To Fry" and grind it to a powder.
5. Heat the pan. Add oil. Once the oil is hot, splutter mustard seeds.
6. Add chana dhal, roasted peanuts, asafoetida, turmeric powder and saute for 30 mins.
7. Add the curry leaves and red chilies.
8. Add tamarind juice and salt.
9. Allow tamarind to cook till the raw smell leaves and the oil starts to separate. This takes approximately 20 to 30 mins.
10. Stir in between to avoid burning.
11. Now add the ground powder cook for about 5 to 7 minutes.
12. Add the rice and mix gently until everything is incorporated well.

Note:

Tamarind rice tastes better when served after few hrs of preparation or even the next day.

Arachuvitta Sambar

Prep and cook time - 1 hr

Serves - 3 to 4

Ingredients:

• Toor Dhal - 1/2 cup
• Shallots/small onions - 1/2 cup
• or
• Veggies of your choice - 1/2 cup (Potato, Carrot, Brinjal etc)
• Tomato - 1 medium (chopped)
• Tamarind paste - 2 tsp or marble sized tamarind soaked in 1/2 cup water and squeezed.
• Curry leaves - few
• Turmeric powder - 1/4 tsp
• Mustard seeds - 1/2 tsp
• Coriander leaves - for garnishing
• Salt - to taste
• Oil - 2 tsp

Roast and grind:

• Coriander seeds - 1 tbsp
• Chana dhal - 1 1/2 tsp
• Red chilies - 6 to 7
• Asafoetida - a pinch
• Methi seeds - 1/4 tsp
• Coconut - 2 tbsp
• Curry leaves - few
• Oil - 1 tsp

Method:

1. Pressure cook the dhal with 2 cups water and turmeric powder for 3 whistles.
2. If your using veggies, then half cook them in the microwave and use it.
3. Roast and grind the masala mix and set aside.
4. Heat 2 tsp oil in a heavy bottomed vessel and splutter mustard seeds.
5. Add curry leaves, shallots or the veggies and fry for a minute.
6. Add the tamarind juice and once it comes to a rolling boil, add the cooked dhal and mix everything well.
7. Now add the ground masala mix and stir well. Reduce the heat. Add salt and let the sambar boil for 5 mins.
8. Remove and garnish with coriander leaves.

Sorakaai Masala/Bottle Gourd Masala

Cook time - 30 mins

Serves - 2 to 3

Ingredients:

• Bottle gourd - 1 small size
• Onion - 1 medium (chopped)
• Curry leaves - few
• Chili powder - 1 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Groundnut powder - 2 tsp
• Oil - 2 tsp
• Coriander leaves - for garnishing

Method:

1. Wash and peel bottle gourd. Cut into 2" size pieces.
2. Heat oil in a pan, splutter mustard seeds along with curry leaves. Then saute onions till light brown.
3. Add bottle gourd along with turmeric powder and salt. Simmer with lid for 5 mins.
4. Once the veggies become little soft, add chili powder, coriander powder and mix well.
5. Add little water and allow it to get cooked completely.
6. Finally add groundnut powder and mix everything well.
7. Garnish with coriander leaves.s
8. Serve with hot plain rice, curd rice.

Kathirikaai Puli Kuzhambu/Brinjal with Tamarind Curry

Cooking time - 30 mins

Serves - 2 to 3

Ingredients:

• Brinjal - 6 medium (Cut lengthwise)
• Onion - 1 small (chopped)
• Tomato - 1 large (chopped)
• Garlic - 3 cloves
• Curry leaves - few
• Tamarind - a lemon size
• Coriander powder - 1 tbsp
• Chili powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Methi seeds - 1/4 tsp
• Asafoetida - a pinch
• Salt - to taste
• Oil - 1 tbsp

Method:

1. Soak tamarind in 1 cup water and squeeze it juice.
2. Heat the pan. Add oil. Once the oil is hot, splutter mustard seeds. Add asafoetida, methi seeds, curry leaves, garlic and fry for 30 secs.
3. Add chopped onions and saute till golden brown.
4. Add chopped tomatoes and cook till tomatoes become mushy.
5. Add the brinjal, chili powder, coriander powder, turmeric powder and saute till brinjal is 3/4th cooked.
6. Add the tamarind juice, salt and cook till the raw smell leaves and the curry becomes thick.
7. Serve with plain rice.

Wheat flour dosa/Godhumai Dosai

Prep time - 2 hrs and 15 mins (including the sitting time)

Cook time - 20 mins

Makes - 6 to 8 dosas

Ingredients:

• Wheat flour - 1 cup
• Rice flour - 1/4 cup
• Cumin seeds - 1 tsp
• Ginger - 1 tsp(finely chopped)
• Coriander leaves - 5 to 6 sprigs (finely chopped)
• Green chilies - 3 (finely chopped)
• Onion - 1/4 small (finely chopped - optional)
• Salt - to taste
• Water - as required
• Oil - as required

Method:

1. Mix wheat flour, rice flour, salt and water without any lumps.
2. The batter should be of watery consistency.
3. Add cumin seeds, ginger, green chilies, coriander leaves, onions and mix everything well.
4. Keep the batter aside for 2 hrs.
5. Heat the dosa pan. Once the pan is hot, apply some oil and pour the batter as thin as u can.
6. Once it becomes golden brown on one side, flip it over and cook both the sides.
7. Serve hot with coconut chutney.

Note:

You can make this dosa only with wheat flour, rice flour and cumin seeds omitting all the other items if u like it plain.

Gobi 65

Prep Time - 20 mins

Cook Time - 15 mins

Serves - 3 to 4

Ingredients:

• Cauliflower - 1 medium
• Oil - for deep frying.

To make a paste:

• Maida - 5 tbsp
• Corn flower - 3 tbsp
• Ginger garlic paste - 1 tsp
• Pepper powder - 1/2 tsp
• Chili powder - 1 tsp
• Soya sauce - 1/2 tsp
• Green chili sauce - 1/2 tsp
• Vinegar - 1 tsp
• Salt - to taste

Method:

1. Clean the cauliflower and cut into small florets. Soak it in hot water for 5 minutes.
2. Drain the cauliflower.
3. Make a thick paste with the items given under "To make a paste".
4. The paste shouldn't be too thick nor too thin.
5. Add the cauliflower florets to the paste and fold gently until everything mix well.
6. Keep aside for 10 mins.
7. Heat oil in a pan and deep fry the florets till golden brown.

Note:

To make this as a gobi manchurian, you need to add capsicum, tomato sauce etc after deep frying.

You can find the recipe for it on my site.

Arisi Paruppu Sadham/Dhal rice

Ingredients:

• Rice - 1 cup
• Dhal - 1/4 cup
• Onion - 1 small (chopped)
• Tomato - 1 medium (chopped)
• Turmeric powder - 1/2 tsp
• Mustard seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Curry leaves - few
• Salt - to taste
• Oil - 2 tbsp

To grind:

• Garlic - 6 cloves
• Red chilies - 4
• Curry leaves - few
• Cumin seeds - 1/4 tsp
• Coriander seeds - 1/2 tsp
• Pepper seeds - 1/4 tsp
• Cinnamon - 1" piece
• Cloves - 3
• Fennel seeds - 1/4 tsp
• Khus Khus - 1/4 tsp
• Onion - 1/4 cup

Method:

1. Soak rice and dhal for 15 mins and drain the water.
2. Grind the items given under "To grind" to smooth paste.
3. Heat the pressure cooker. Add oil. Once the oil is hot, splutter mustard seeds and cumin seeds.
4. Add curry leaves, turmeric powder, chopped onion and saute for a minute.
5. Add the ground paste and saute for a minute or two.
6. Add tomatoes and cook till tomatoes become soft.
7. Add water and give it a boil.
8. Once the water comes to a boil, add salt and soaked rice and dhal and cook for 2 whistles.
9. Serve with pickle or potato chips with little ghee or sesame oil.

Onion Masala

This is one of the easiest side dish for chapathi. When i don't have any vegetables at home, i used to make this dish. This is one of the favorites of me and my hubby.

Cook Time - 15 mins.

Servings - 2

Ingredients:

• Onion - 1 large(sliced)
• Curry leaves - few
• Mustard seeds - 1/2 tsp
• Chana dhal - 1 tsp
• Urad dhal - 1/2 tsp
• Chili powder - 1 tsp
• Garam masala powder - 1/4 tsp
• Coriander powder - 1 tbsp
• Chicken masala powder - 1/2 tsp
• Salt - to taste
• Oil - 2 tsps

Method:

1. Heat oil in a pan. Splutter mustard seeds.
2. Add chana dhal and urad dhal. Fry for 30 secs.
3. Add curry leaves, sliced onion, chili powder, coriander powder, chicken masala powder, salt and cook till the onions turn golden brown.
4. Serve with chapathi.

Rajma Curry/Kidney Beans Curry

Cooking Time - 30 mins

Serving size - 2 to 3 people

Ingredients:

• Rajma - 1 cup
• Onions - 1 medium (chopped)
• Tomato Puree - 1 cup
• Cinnamon - 1" piece
• Cloves - 2
• Fennel seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Bay leaf - 1
• Ginger garlic paste - 1 tsp
• Green chilies - 3 (chopped)
• Chili powder - 1 tsp
• Coriander powder - 1 tbsp
• Garam masala powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Salt - to taste
• Oil - 2 tsps

Method:

1. Soak rajma for 5 to 6 hours and pressure cook for 3 whistles. Do not discard the water since, it gives nice color to the curry.
2. Add oil to the heated pan. Splutter cumin seeds and add whole garam masalas. Fry for 30 secs.
3. Add chopped onions, ginger garlic paste, green chilies and cook till the onions become golden brown.
4. Add tomato puree and cook till the oil starts leaving from the sides of the pan.
5. Add all the powders, salt, and water used for cooking rajma and cook for 7 to 8 mins with lid closed.
6. Add the cooked rajma and mix everything well.
7. Allow it to cook for 5 mins and serve hot with chapathi or rice.

Chettinad Egg Kurma

Ingredients:

• Eggs - 4
• Onion - 1 medium (chopped)
• Tomatoes - 2 medium (chopped)
• Curry leaves - few
• Salt - to taste
• Oil - 2 tbsps

To Grind:

• Cashewnut - 6 no
• Cinnamon - 1" piece
• Cloves - 2
• Cardamom - 1
• Cumin seeds - 1/2 tsp
• Fennel seeds - 1 tsp
• Roasted chana dhal - 1 tsp
• Ginger - 1" piece
• Garlic - 4 cloves
• Green chilies - 5
• Shredded coconut - 1/2 cup
• Onions - 1/4 cup (chopped)
• Coriander leaves - 3 to 4 sprigs
• Coriander powder - 1 1/2 tbsps

Method:

1. Boil the eggs, remove the shells and cut into half.
2. Add oil to the heated pan and fry the items given under "To Grind" till nice aroma emits and grind it to a smooth paste.
3. Heat oil in a pan. Splutter cumin seeds. Add curry leaves, chopped onions and saute till onions turn golden brown.
4. Add tomatoes and saute till it becomes soft.
5. Now add the ground paste, 1/2 cup water, salt and cook till the oil separates from the gravy.
6. Now finally add the boiled eggs and cook for 5 mins.
7. Serve with white rice, pulov, roti/chappathi.

Note:

You can also break the eggs and pour into the gravy and mix gently.

Garlic Potato Fry

Ingredients:

• Russet potatoes - 2 medium size
• Onion - 1 small (chopped)
• Garlic cloves - 3 (crushed)
• Curry leaves - few
• Mustard seeds - 1/4 tsp
• Chana dhal - 1/2 tsp
• Urad dhal - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Red chili powder - 1 tsp
• Coriander powder - 1 tsp
• Salt - to taste
• Oil - 3 tsps

Method:

1. Add oil to the heated pan. Splutter mustard seeds and cumin seeds.
2. Add chana dhal and urad dhal. Fry for 30 secs.
3. Add curry leaves, crushed garlic and fry till garlic turns light brown.
4. Add chopped onions and saute till golden brown.
5. Add the potatoes and cook it covered for 3 to 4 mins. Stir occasionally.
6. Add turmeric powder, red chili powder, coriander powder, salt and mix everything well.
7. Fry it on medium heat until the potatoes are cooked.
8. If its too dry, you can sprinkle little water.
9. If you want potatoes to be crispy, fry it for little longer.
10. Serve with curd rice or with any variety rice.

Matar Panner/Peas with cottage cheese

Ingredients:

• Paneer - 1 cup (cubed)
• Frozen/fresh peas - 1 cup
• Onions - 1 medium (chopped)
• Tomatoes - 2 large (chopped)
• Ginger garlic paste - 1 tsp
• Turmeric powder - 1/4 tsp
• Chili powder - 1 tsp
• Coriander powder - 1 tbsp
• Garam masala powder - 1/2 tsp
• Cumin powder - 1 tsp
• Kasthuri Methi - 1 tbsp
• Cashewnut - 1 tbsp
• Whole Milk or Cream - 1/4 cup
• Cinnamon - 1/2" stick
• Cloves - 2
• Cardamom - 1
• Bay leaf - 1
• Cumin seeds - 1/2 tsp
• Salt - to taste
• Coriander leaves - for garnishing
• Oil - 3 tsps

Method:

1. Fry paneer cubes in ghee and soak it in warm water for 15 mins and drain the water.
2. Heat oil in a pan. Add cashewnut and saute till golden brown.
3. Add onions and saute till onions are soft and golden brown.
4. Add the ginger garlic paste, tomatoes, turmeric powder and cook till tomatoes are soft.
5. Lightly cool this mixture and grind it to a smooth paste.
6. Heat oil in a pan. Add cumin seeds and whole garam masalas. Saute for 30 secs.
7. Add the ground gravy and about 1/2 cup water depending on the consistency you want.
8. Add all the powders, salt and bring it to boil and simmer it for 15 mins.
9. Crush the kasthuri methi in ur palm and add to the gravy.
10. Add the peas and paneer cubes and cook for 5 mins.
11. Add in the cream. Garnish with the coriander leaves.
12. Serve hot with roti, naan or chapathi.

Banana Walnut Cake

Ingredients:

• Ripe bananas - 2 (mashed with a fork)
• All purpose flour - 1 cup
• Sugar - 1 cup
• Baking Soda - 1/2 tsp
• Unsalted butter or Oil - 1/2 cup
• Milk - 1/4 cup
• Chopped walnuts - 1/4 cup
• Eggs - 2 large (at room temperature)
• Vanilla essence - 1/2 tsp
• Salt - a pinch.

Method:

1. Preheat the oven to 350 degrees F.
2. Sift the flour, baking soda and salt in a medium bowl and set aside.
3. Whisk the eggs and vanilla extract in a separate bowl.
4. Grease the cake pan with oil or butter.
5. Beat the butter and sugar until fluffy with a whisk or electric mixer.
6. Gradually pour the egg mixture into the butter mixture until everything is incorporated.
7. Add the mashed bananas into this mixture and mix everything well.
8. Now add the flour and fold the mixture with the rubber spatula or with a spoon until just incorporated.
9. Add the milk if the mixture is too thick.
10. Add the chopped walnut pieces and transfer the batter to the greased cake pan.
11. Bake for 45 or until a toothpick inserted into the center of the cake comes out clean.
12. Cool the cake for 10 mins and enjoy eating.