Spices & Essentials / கககககககக
Vegetables / ககககககக English
Tamil
Bottle gourd
Suraikkai
Cauli flower
Kali flower
ககககக
English
Tamil
ககககக
Asafoetida
Perungayam
ெபருங்காயம்
Bay Leaves
Bringe Ilai
பிரின்ஜ் இைல
காலிபிளவர்
Cardamom
Yelakkai
ஏலக்காய்
Capsicum Koda milagai
குைடமிளகாய்
Cashewnut
Mundhiri paruppu
முந்திரிப் பருப்பு
Carrot
ேகரட்
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
Carrot
சுைரக்காய்
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
Vermicelli
Semia
ேசமியா
Village Beans
Avaraikaai
அவைரக்காய்
Red Chilly Powder
Milakaai Thool
மிளகாய் ெபாடி
Coriander Powder
Thaniyaa Thool
தனியா ெபாடி
Lined gourd / Ridge gourd
Peerkankaai
Snake gourd
Pudalankaai
பீர்கங்காய்
Bengal Gram Kadalai Flour Maavu
கடைல மாவு
புடலங்காய்
Wheat Flour
Gothumai Maavu
ேகாதுைம மாவு
Mushroom Kaalaan
காளான்
Rice Floor
Arisi Maavu
அரிசி மாவு
Green Plantain
Vaalaikaai
வாைழக்காய்
Maida
Maida Maavu
ைமதா மாவு
Sugar
Sarkarai
சர்கைர
Garlic
Poondu
பூூண்டு
Tamarind
Puli
புளி
Ghee
Nei
ெநய்
Ginger
Ingi
இஞ்சி
Oil
Refined Oil
சைமயல் எண்ைண
Curry leaves
Kariveppilai
கருேவப்பிைல
Gingely Oil
Nallennai
நல்ெலண்ைண
Drumstick leaves
Murungai Keerai
Groundnut Oil
Kadallennai
கடெலண்ைண
Butter
Vennai
ெவண்ெணய்
Buttermilk
More
ேமார்
Sago
Javvarisi
ஜவ்வரிசி
Dry Ginger Sukku
முருங்ைகக்கீைர 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
Measures & Vessels 1 cup
1 regular size 200 ml tumbler
1 tsp
1 small spoon full
1 tbs
1 table spoon 18 ml full
6 ml
Kadai / Wok / Vessel to fry / pan deep fry
வானல்
குக்கர்
Cucumber Vellarikkaai
ெவள்ளரிக்காய்
Pressure Cooker
Chayote
Chow Chow
ெசௌ ெசௌ
Vessel / bowl Paathiram
பாத்திரம்
Curri Leaves
Kariveppillai
கருேவப்பிைல
Electric Mixer Mixie
மிக்ஸி
Gherkins
Kovakkaai
ேகாவக்காய்
Plain Pan / Griddle
ேதாைசக்கல்
Cluster Beans
Kothavarangaai
ெகாத்தவரங்காய்
Puri / Chapathi Kal Chapathi pad
சப்பாத்திக்கல்
Cabbage
Muttai Kose
முட்ைடேகாஸ்
Plate
Plate
தட்டு
Grated Coconut
Thuruviya Thengaai
ேதங்காய்
Knife
Kathi
கத்தி
Raw Mango
Filter
Vadikatti
வடிக
Maangai
மாங்காய்
Grinder
Grinder
கிைரண்டர்
Dry Coconut
kopparai
Yardlong bean
Payathamkaai
ெகாப்பைர
ேதங்காய் பயத்தங்காய்
Mushroom Kaalaan
காளான்
Ash Gourd Poosanikkaai
சாம்பல் பூூசணி
Pumkin
Manjal Poosani
பூூசணி
Tropical Root
Maravalli Kilangu
மரவள்ளிகிழங்கு
Raddish
Mullangi
முள்ளங்கி
Cooker
Dosa Stone
ட்ட
Sweet Potato
Sarkarai Valli
சக்கைர வள்ளி
Fruits / கககக English
Tamil
Grains / ககககககக ககககக
English
Tamil
ககககக
Lemon
Elumicham Palam
எலுமிச்சம் பழம்
Bengal gram dhal
Kadalai paruppu
கடைலப் பருப்பு
Tomato
Thakaali Palam
தக்காளி
Black gram
Vellai Mulu Ulundu
முழு உளுந்து
Apple
Apple
ஆப்பில்
Black pepper Milagu
மிளகு
Orange
Kamalaa Orange
கமலா ஆரஞ்சு
Coriander seeds
Thaniyaa
தனியா
Sweet Lime
Saathukudi
சாத்துக்குடி
Cumin seed
Jeeragam
கருஞ்சீரகம்
Pine Apple
Annaasi Palam
அன்னாசிப்பழம்
Fenu greek
Vendhayam
ெவந்தயம்
Jack Fruit
Palaa Palam
பலாப்பழம்
Fennel (Cake Perunjeerakam seeds)
ேசாம்பு
Chikku
Saporta
சப்ேபாட்டா
Fried Gram
Pottukadalai
ெபாட்டுக்கடைல
Panneer Black Grapes Thirachai Palam
பன்னீர் திராட்ைச
Gingilli (or) Seasame seeds
Ellu
எள்ளு
Green Grapes
Thirachai Palam
திராட்ைசப்பழம்
Green gram dhal
Payatham paruppu
பயத்தம் பருப்பு
Pomegranate
Maathulam Palam
மாதுளம் பழம்
Ground nut
Verkkadalai
ேவர்க்கடைல
Custard Apple
Seetha Palam
Lentil
ைமசூூர் பருப்பு
சீதாப்பழம்
Mysore paruppu
Mustard
Kadugu
கடுகு
Guava
Koiyaa Palam
ெகாய்யா பழம்
Poppy Seeds Kasa kasaa
Banana
Valai Palam
வாைழப்பழம்
Red gram dal
Thuvaram paruppu
துவரம் பருப்பு
Green Banana
Patcha Vaalaipalam
பச்ைசப்பழம்
Tymol seeds
Omam
ஓமம்
Kaainda Thiraaichai
Wheat
Godhumai
ேகாதுைம
Raisin
காய்ந்த திராட்ைச
Papayaa
Pappaali
பப்பாளிப்பழம்
Split Black Gram
Vellai udaitha ulundu
ெவள்ைள உைடத்த உளுந்து
Mango
Malgova Mambalam
மல்ேகாவா
Pears
Paerikkaai
ேபரிக்காய்
Dates
Paeritchai Palam
ேபரீச்சம் பழம்
Water Melon Tharpoosani Muskmelon
Mulaam Palam
தர்பூூசணி முலாம் பழம்
கசகசா
Moong Gram Manja Pasi Dal 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
Gingely Seed Vella Ellu
ெவள்ைள எள்ளு
Fig
Athi Palam
அத்தி பழம்
Plum
Ooty apple / Plums
ஊட்டி ஆப்பில் / பிளம்ஸ்
Shell Apple
VilaamPalam
விலாம் பழம்
Black Gingely Karupu Ellu Seed
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
Marinate Chicken with Curd, ginger garlic paste, turmeric power, salt.
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
Salt
to taste
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
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.
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
Chilli Powder
3 tsp
Turmeric Powder
2 pinch
Grated coconut
1 cup
Mint leaves
3 sprig
Curry leaves
2 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
Salt
to taste
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)
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)
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)
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
Curry leaves
2 sprig
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
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).
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
Curry leaves
2 sprig
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
Cinnamon
3
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
Salt
to taste
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)
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.
Heat oil, fry Curry leaves and seeds for seasoning. Dole out for Idly, Dosai.
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. Heat oil, fry Curry leaves and seeds for seasoning. Dole out for Idly, Dosai.
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
Garlic cloves (if required) 5 nos
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
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
Curry leaves
2 sprig
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.
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
Curry leaves
2 sprig
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. Use Sambar, Chuttney, Kurma and/or Dosa chilly powder as side dish for Uttapam.
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 (4 persons)
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
Corn flour
2 tsp
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.
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........
