vegetables

Vegetables / கறி�க�ய்

Spices & Essentials / அவசி�யமா�ன

English Tamil தமா ழ்

Bottle gourd

Suraikkai சுரை�க்கா�ய்

Cauli flower

Kali flower கா�லிபிளவர்

Capsicum Koda milagai குரை�மி�ளகா�ய்

Carrot Carrot கேகா�ட்

Red Chilly Kaanja Milagai வ�மி�ளகா�ய்

Green Chilly

Patchai Milagai பிச்ரை� மி�ளகா�ய்

Coconut Thengai கே�ங்கா�ய்

Sambar Onion

Chinna (or) Sambar Vengayam

��ன்ன வெவங்கா�யம்

Spring Onion

Vengaya thaal (leaves)

வெவங்கா�யத்��ள்

Onion Vengayam வெவங்கா�யம்

Chick Peas Pattani பிச்ரை�ப் பிட்��ணி�

Potato Urulai kilangu உருரைளக்கா$ழங்கு

Tomato Thakkali �க்கா�ள�

Mint leaves Pudhina பு�$ன�

Ladies finger

Vendaikaai வெவண்ரை�க்கா�ய்

Drumstick Murungaikaai முருங்ரைகாக்கா�ய்

Common Beans

Beans பீன்ஸ்

Village Beans

Avaraikaai அவரை�க்கா�ய்

Lined gourd / Ridge gourd

Peerkankaai பீர்காங்கா�ய்

Snake gourd

Pudalankaai பு�லங்கா�ய்

Mushroom Kaalaan கா�ள�ன்

Green Plantain

Vaalaikaai வ�ரைழக்கா�ய்


Asafoetida Perungayam வெபிருங்கா�யம்

Bay Leaves Bringe Ilai பி��ன்ஜ் இரைல

Cardamom Yelakkai ஏலக்கா�ய்

CashewnutMundhiri paruppu

முந்�$��ப் பிருப்பு

Nutmeg Jadhikkai ஜா��$க்கா�ய்

Cinnamon Pattai பிட்ரை�

Cloveskirambu, lavangam

கா$��ம்பு

Coriander leaves

Kothamalli வெகா�த்�மில்லி

Corn flourMakka cholam maavu

மிக்கா�ச்கே��ளம் மி�வு

Curds Thayir �யர்

Honey Then கே�ன்

Jaggery Vellam வெவல்லம்

Raisins Thiratchai �$��ட்ரை�

Saffron Kungumapoo குங்குமிப்பூ

SpinachPasalai keerai

பி�ரைலக் கீரை�

Suji Ravai �ரைவ

Turmeric Manjal மிஞ்�ள்

Vermicelli Semia கே�மி�ய�

Red Chilly Powder

Milakaai Thool

மி�ளகா�ய் வெபி�டி

Coriander Powder

Thaniyaa Thool

�ன�ய� வெபி�டி

Bengal Gram Flour

Kadalai Maavu

கா�ரைல மி�வு

Wheat FlourGothumai Maavu

கேகா�துரைமி மி�வு

Rice Floor Arisi Maavu அ�� மி�வு

Maida Maida Maavu ரைமி�� மி�வு

Sugar Sarkarai �ர்காரை�

Garlic Poondu பூண்டு

Tamarind Puli புள�

Ginger Ingi இஞ்��

Curry leaves

Kariveppilai காருகேவப்பிரைல

Drumstick leaves

Murungai Keerai

முருங்ரைகாக்கீரை�

Dry Ginger Sukku சுக்கு

YamKarunai Kilangu

காருரைணிக்கா$ழங்கு

Dry coconut

Copparai வெகா�ப்பிரை�

Plantain Flower

Vaalaippu வ�ரைழப்பூ

Colacasia Seppan kilangu கே�ப்பிங்கா$ழங்கு

Bitter gourd

Pakarkaai பி�வக்கா�ய்

Bottle Gourd

Surakkaai சு�க்கா�ய்

Brinjal / Eggplant

Kathirikkaai காத்�$��க்கா�ய்

Cucumber Vellarikkaai வெவள்ள��க்கா�ய்

Chayote Chow Chow வெ�: வெ�:

Curri Leaves

Kariveppillai காருகேவப்பிரைல

Gherkins Kovakkaai கேகா�வக்கா�ய்

Cluster Beans

Kothavarangaai

வெகா�த்�வ�ங்கா�ய்

Cabbage Muttai Kose முட்ரை�கேகா�ஸ்

Grated Coconut

Thuruviya Thengaai

கே�ங்கா�ய்

Raw Mango

Maangai மி�ங்கா�ய்

Dry Coconut

kopparaiவெகா�ப்பிரை�

கே�ங்கா�ய்

Yardlong bean

Payathamkaaiபியத்�ங்கா�ய்

Mushroom Kaalaan கா�ள�ன்

Ash Gourd Poosanikkaai ��ம்பில் பூ�ணி�

Pumkin Manjal Poosani பூ�ணி�

Ghee Nei வெ;ய்

Oil Refined Oil �ரைமியல் எண்ரைணி

Gingely Oil Nallennai ;ல்வெலண்ரைணி

Groundnut Oil

Kadallennai கா�வெலண்ரைணி

Butter Vennai வெவண்வெணிய்

Buttermilk More கேமி�ர்

Sago Javvarisi ஜாவ்வ��

Measures & Vessels

1 cup1 regular size tumbler

200 ml

1 tsp1 small spoon full

6 ml

1 tbs1 table spoon full

18 ml

Kadai / Wok / pan

Vessel to fry / deep fry

வ�னல்

Pressure Cooker

Cooker குக்கார்

Vessel / bowl Paathiram பி�த்�$�ம்

Electric Mixer Mixie மி�க்ஸி

Plain Pan / Griddle

Dosa Stone கே��ரை�க்கால்

Puri / Chapathi pad

Chapathi Kal �ப்பி�த்�$க்கால்

Plate Plate �ட்டு

Knife Kathi காத்�$

Filter Vadikatti வடிகாட்டி

Grinder Grinder கா$ரை�ண்�ர்

Tropical Root

Maravalli Kilangu

மி�வள்ள�கா$ழங்கு

Raddish Mullangi முள்ளங்கா$

Sweet Potato

Sarkarai Valli �க்காரை� வள்ள�

Fruits / பழம் Grains / த�ன யம்


LemonElumicham Palam

எலுமி�ச்�ம் பிழம்

TomatoThakaali Palam

�க்கா�ள�

Apple Apple ஆப்பில்

OrangeKamalaa Orange

காமில� ஆ�ஞ்சு

Sweet Lime Saathukudi ��த்துக்குடி

Pine AppleAnnaasi Palam

அன்ன��ப்பிழம்

Jack Fruit Palaa Palam பில�ப்பிழம்

Chikku Saporta �ப்கேபி�ட்��

Black GrapesPanneer Thirachai Palam

பின்னீர் �$��ட்ரை�

Green Grapes

Thirachai Palam

�$��ட்ரை�ப்பிழம்

PomegranateMaathulam Palam

மி�துளம் பிழம்

Custard Apple

Seetha Palam

சீ��ப்பிழம்

GuavaKoiyaa Palam

வெகா�ய்ய� பிழம்

Banana Valai Palam வ�ரைழப்பிழம்

Green Banana

Patcha Vaalaipalam

பிச்ரை�ப்பிழம்

RaisinKaainda Thiraaichai

கா�ய்ந்� �$��ட்ரை�

Papayaa Pappaali பிப்பி�ள�ப்பிழம்

MangoMalgova Mambalam

மில்கேகா�வ�

Pears Paerikkaai கேபி��க்கா�ய்

Dates Paeritchai கேபிரீச்�ம் பிழம்


Bengal gram dhal

Kadalai paruppu

கா�ரைலப் பிருப்பு

Black gramVellai Mulu Ulundu

முழு உளுந்து

Black pepper Milagu மி�ளகு

Coriander seeds

Thaniyaa �ன�ய�

Cumin seed Jeeragam காருஞ்சீ�காம்

Fenu greek Vendhayam வெவந்�யம்

Fennel (Cake seeds)

Perunjeerakam

கே��ம்பு

Fried Gram Pottukadalai வெபி�ட்டுக்கா�ரைல

Gingilli (or) Seasame seeds

Ellu எள்ளு

Green gram dhal

Payatham paruppu

பியத்�ம் பிருப்பு

Ground nut Verkkadalai கேவர்க்கா�ரைல

LentilMysore paruppu

ரைமிசூர் பிருப்பு

Mustard Kadugu காடுகு

Poppy Seeds Kasa kasaa கா�கா��

Red gram dalThuvaram paruppu

துவ�ம் பிருப்பு

Tymol seeds Omam ஓமிம்

Wheat Godhumai கேகா�துரைமி

Split Black Gram

Vellai udaitha ulundu

வெவள்ரைள உரை�த்� உளுந்து

Moong Gram Dal

Manja Pasi Parupu

மிஞ்�ள் பி��ப் பிருப்பு

Basmathi Rice Biriyani Arisi பி��ய�ணி� அ��

Idly Rice Itili Arisi இட்லி அ��

Palam

Water Melon Tharpoosani �ர்பூ�ணி�

MuskmelonMulaam Palam

முல�ம் பிழம்

Fig Athi Palam அத்�$ பிழம்

PlumOoty apple / Plums

ஊட்டி ஆப்பில் / பிளம்ஸ்

Shell Apple VilaamPalam வல�ம் பிழம்

Rice Pulungal Arici புழுங்கால் அ��

Raw Rice Patchai Arici பிச்��

Gingely Seed Vella Ellu வெவள்ரைள எள்ளு

Black Gingely Seed

Karupu Ellu காறுப்பு எள்ளு

Barley Paarlee வ�ற்கேகா�துரைமி

Horse Gram Kollu வெகா�ள்ளு

Dry Beans Mottachai வெமி�ச்ரை�

Maize Cholam கே��ளம்

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

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Milk 2 tsp

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)

http://www.samayalarai.com/onirai.htm

Chicken 1kg

Pepper powder 2 tsp

Jeera Powder 1 tsp

Cloves 2

Cinnamon 2

Green chillies 3


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


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


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



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


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


Sliced Green chillies 4

Sliced Onion 1 cup

Water 5 cups

Oil 3 tsp



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.

http://www.samayalarai.com/mainveg.htm

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


Sliced Green chillies 4

Sliced Onion 1 cup

Water 7 cups

Oil 3 tsp



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


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


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



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.

http://samayalarai.com/rice.htm

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



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



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.



Onion Tomato Chutney(4 persons)

Onion 2

Green chillies 6

Tomato 2

Fried Gram 4 tsp



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

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 Garlic flake 1 tsp




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 Cashews 4 tsp

Chopped Onions 2 cups

pepper 2 tsp

Jeera 2 tsp

Corriander leaves 3 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


Mustard seeds 1 tsp


Soak rice and dal separately for 5 hours.

Make rice as a paste through grinding.

http://www.samayalarai.com/mainveg.htm

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


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


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


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


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........

vegetables

Documents

dum biriyani

wait till

pinch 2x2

wash thoor

grind poppy

chop finely

grind till

chopped coriander