CARROT HALWA

Ingredients
Translation

carrot -1/4 kilo
sugar - 15 - 20 spoons
cardamom powder - 1 small spoon, or 3- 4 pieces
milk - 1/2 liter
pure ghee 75gms - 100gms

Preparation

1. boil milk in a pan without adding water.

2. carrots thurkuluna

3. in the pan, pour 2 spoon ghee and fry carrot and put the carrot on cooker without water or milk for 1 visil, then add the carrot and milk in the pan ,then kouli sodle rhana.

4. at last after some time add sugar, at last add, cardamom powder

KUZHAMBU PODI

Needed Things
Translation

1. kottamalli - 1 kilo fry and keep aside in a bowl.
2. karuppu ulunthu - 300 gms, fry and keep aside .
3. puzhungal arisi - 200 gms, fry and keep aside .
4. virali manjal - 50gm - no need to fry
5. venthayam - 50gms fry and keep aside
6. red chilli - 1/2 padi fry and keep aside.

Now give all the above to the grinding shop.

TAKAALI PONGAL / TOMATO RICE serves 3

Ingredients
Translation

Tomatoes - 3 if big , 5 if small
Green chilli - 2
Big onion - 1
Ginger (inji) - small nellikaai size
losan ( poondu, garlic ) - 7 nos urithathu
kasa kasa - 1 small spoon
sombu - 1 small spoon
milaga podi - 1 full small spoon
dalda - 1 normal spoon
puthina - 2 - 4 leaf (optional)

Preparation

1. soak the rice in water for 10 minutes.

2. inji, poondu, gasagasa, sombu, put all these items in mixi and keep aside ( thaniyaaga vaithuk kol).

3. In the oil fry onion, green chilli, then fry (inji, poondu, sombu, gasa gasa ) paste ( mixiyil adithathu )

4. after getting fryed the above ,squeeze tomatoes and fry , then put milaga podi, puthina if you have put, and add salt, finally you ll get a reddish gravy.

NOTE : For 100 gms rice, pour 200gms of water, for 2 persons, 200 gms of rice ll be needed, so pour 400gms of water, see the below notes for the type of rice.

5. Pour water, pour lemon juice (optional),after water getting boiled pour rice (which has been kept soaked for 10 mins, drain it well, so that no water should be there in rice, because water level is important in tomato rice, more amout of water ll leave the rice boiled too much, you wont be able to have that.)

NOTE :

For pacharisi (raw rice) 100gms, - 2 tamlar water will be needed.
For pulungal arisi (boiled rice) 100gms - 3 glasses of water will be needed.
For basumathi rice 100gms, 1 1/2 glasses of water will be needed.

THENGAI LADDU

Ingredients
Translation

thengai - 1 mulusu
paal - 1/2 liter
vennila essence - small bottle 1 moodi
sugar - 100gms

Preparation

1. தேங்காயை தேங்காய் துருவலை கொண்டு துருவி கொள்ள வேன்டும்.
2. பாலை பாசந்தி அளவிற்கு கெட்டியாக்கி கொள்ள வேண்டும்
3. பாலில் சர்க்கரையை கலக்க வென்டும்
4. நன்று கிளரி கொண்டே இருக்க வென்டும், கிளரா விட்டால் ஒட்டி கொண்டு விடும், உயரமான மற்றும் ஆழமான பாத்திரத்தை வைத்துக் கொண்டால் கிளருவதற்கு எளிதாக இருக்கும். (கிளரும் போது வரும் சூட்டிலுருந்து உங்கள் கைகளை பாதுகாக்க இது உதவும்)
5. கிளரி கொண்டே வந்தால் நன்று உருண்டை போன்று வந்து விடும். பாலே தெரிய கூடாது, சிம்மில் வைத்து கிளற வேண்டும்.
6. சிறிது கெட்டியாகும் பொழுது vennila essence-யை ஊற்ற வேண்டும்.
7. உருண்டை போல் கெட்டியான பின் ஆற விட வேண்டும்.
8. ஆறீய பின் உருண்டை பிடிக்க வேண்டும்.
9. பின்பு freezer- ல் வைக்க வேண்டும்.

BEETROOT BELA PORIYAL

INGREDIENTS
Translation

Beetroot - 1
kadala paruppu - 3 scoop
small onion - 10
karuvapala - 1 pinch
malli - 1 pinch
green chilli - 2 or red chilli - 2 (green chilli shows colorful.... it is not healthy but red is healthy wont look good.)
kadugu - 1/4 small spoon
udacha paruppu - 1/4 small spoon
oil - 6 - 7 small oil spoon

Preparation

1. kachana bela sijaluna cookerum pani + 2 sitigai big salt, 4 - 5 visils.
2. Beetroot thurkuluno
3. vada handim oil solli, kadugu, udacha paruppu, milaga, hingu(0ptional), thurka beetroot thai, bhunjuna, ruva ghedi jiyathar, bela mela kouli bhunjuna.

PATAANI AMBAT

Ingredients
Translation

pataani - 100gm
water - 1 normal glass

To fry
kadugu - less than 1/4 small spoon
udacha paruppu - less than 1/4 small spoon
small onion - 10
tomatoes - 2
amti bhurka - 1/2 if it is scoop
milaga bhurka - less than 1/2 spoon
seeragam - 1/4 small spoon
salt - needed amount
karuva pala - 1 pinch
malli - 2 pinch

Preparation

1. pataani sijaluna salt thai
2. pour oil when it becomes heat, put kadugu then put udacha paruppu, then put onion and fry, after onion becomes pinkish, fry tomatoes, after that put amti bhurka and milaga bhurka, then put sijada pataani ( put all in a cooker with water or use frying pan itself with water) at last put seeragam.

MULA AMTI / MULLANGI AMTI

Needed Things
Translation

mula - 1 is enough for lunch alone, if needed one more can put if u wish to have for dinner too.
small onion - 7
tomatoes - 2
karuvapala, malli - 2 pinch
salt - needed amount
kadugu
udacha paruppu
oil - 2 -3 spoons
amti bhurka - 2 spoon
puli - 3/4 tamlar
thuvaram paruppu 1/2 normal spoon
red chilli - 1

Preparation

1. peel the skin of mula and cut in the round shape like carrot in sambar.
2. boil mula and drain excess water and dry for some time
3. as usual frying, pour oil, as soon as oil gets heat put kadugu then put uluntham paruppu and fry onion after frying onion, fry mula, then put tomatoes and fry.
4. Then put amti bhurka, cheese, salt, 3 or 3 1/2 glasses of water
5. boil amti using frying pan or cooker, till amti becomes thick.

PUDALANGA AND KACHANA BELA PORIYAL

Ingredients
Translation
pudalanga - 2
kadala paruppu - 3 or 4 spoon
salt
red milaga - 2
hingu 1 sitigai
oil - 3 spoon
nalar chillu - 2 (optional)
Preparation
1. Boil bela in cooker with 2 sitigai big salt
2. Boil pudalanga with 2 sitigai big salt 1 visil in cooker or use frying pan and check then and then
3. Drain excess waters, and let both of the above to dry
4. Pour little oil, kadugu, udacha paruppu, 2 red milaga, (small salt if needed ) and slightly mix the bela and pudalanga and fry some time.
5. let it dry
6. nalar thurkuluna.
7. add the nalar in the poriyal
8. ready to serve now.

Tomato Soup serves 4

Ingredients
Translation

4 ripe tomatoes
salt to taste
Pepper
Mint Leaves
Butter

Preparation

Put the tomatoes in the boiling water for 2 minutes
Then immediately transfer them to ice-cold water
Peel the skins and cut the tomatoes into small pieces.
Now take the water in a pan, boil it and add the chopped tomatoes
Add mint and salt in the boiling mixture. Boil for about 5 - 6 minutes.
cool and blend the tomatoes with the help of the mixer.
sieve the blended mixture to discard the seeds
garnish it with a dash of butter and serve hot

Translation ( scroll down please)

Tamil	English	Hindi
maitha	all purpose flour
perungayam	asafoetida	hing
patta	bay leaf	tej
kadala paruppu	bengal gram dal	chana dal
uluntham paruppu	black gram dal	urad dal
karuppu yellu	black sesame seeds	kalaa til
yelakka podi	cardamom powder	elachi powder
pattai	cinnamon	dal chinni
kirambu	cloves	laung
jeeragam	cumin seeds	jeera
kottamalli vere	coriander seeds	sabut dhania
kottamalli	coriander leaves	hara dhania
karuvaipillai	curry leaves	kadi patta
ventaiyam	fenugreek seeds	methi dana
methiya keerai	fenugreek	methi
pottuk kadalai	fried (roasted) dal	dalia
ver kadalai	ground nuts	singdana
besan	gram flour	kalai maavu
payatham paruppu	green gram dhal	moong dal
vellam	jaggery	gud
kadugu	mustard seeds	rai
milagu	pepper	kali mirch
	spinach	palak
tuvaram paruppu	red gram dal	toor dal
sivapu milgai	red chillies	lal mirch
red milga podi	red chilli powder	laal mirch powder
arisi maavu	rice flour	chaaval ka aatta
javvarisi	sago	sabudana
uppu	salt	namak
chakkarai	sugar	cheeni
puli	tamarind	Imli
manjal podi	turmeric	haldi
omam	thymol seeds	ajwain
semiya	vermicelli
godumai maavu	wheat flour	gehu ka aata
vella yellu	white sesame seeds	safted til
puthinaa keerai	mint

POTATO HALWA serves 3 plates approximately

Ingredients
Translation

potato - 6
milk instead water i used for mixi, then on frying pan....
sugar - 150 gms, if needed add
ghee - 100 gms
cordamam - 5
cashew - 5
pista (optional)
red color powder (optional)

Preparation

1. boil potatoes in the cooker 5 or more visil till get cracks,then dry for some minutes.
2. after become dry, grind in mixi.
3. heat ghee in the frying pan, pour the grated potatoes and stir, till the ghee and potatoes gets seperated. before u remove the flame add cardamom, fried cashew and pista .

NOTE : The potato will absorb all your ghee intially but wont stick to the pan although, so, don´t think there is no ghee, it ll come as soon as the potatoes get boiled, in the frying pan with ghee, ghee will start to separate from potatoes.

LADYŚ FINGER FRY

Ingredients
Translation
agasthir - 1/4 kilo minimum
salt
milagu jeeragam podi 1/2 spoon
oil - less than 5 spoon

Preparation

1. fry agasthir till the stickiness go, after that pour some oil and put salt and milagu jeeragam podi and fry till it get fried.

VANGI AMTI for 2 persons

Ingredients
Translation

vangi - 100gm or 2 big.
puli - kheti puli
water
To fry
kadugu - less than 1/4 spoon
uluntham paruppu - less than 1/4 spoon
thuvaram paruppu - 1/4 spoon
red milga - 1
onion - 5 to 7 if small
tomatoes - 2

Preparation

1. pour little oil, then put kadugu, thuvaram paruppu, uluntham paruppu, red milaga, onion, and fry for some time, after that put brinjal and fry after some time squeeze tomatoes and fry with that.
2. pour puli and water in the cooker, with that pour the above step 1 items, after 2 visils, remove brinjals alone from cooker, since brinjal usually boil soon, but sauce wont have boiiled well. so that boil sauce alone.
3. It ll be tasty even though the sauce is not thick.

SURAN AMTI for 2 persons

Ingredients
Translation

dhuvan pani.
losan - more than 5 depends u.
amti bhurka - 2 or 2 1/2 spoon
salt
water
cheese (puli)

Preparation

NOTE : suran thol poora chivi, rectangle shapeum khadluna.

1. suranum salt+thuvanu panim sijadi, pani ochchudhuna.
2. thel sodi losan bhunjuna, suran dhal soun hoirani menath thella mella thaikin fry keruvaai, otherwise leave it and add at last.
3. cheese pani sodna, then amti bhurka thaina, then put hingu, salt as needed, add water bhunjaatha mudhul sodna. suran thailuna mudhula thailraani jiyath last thaina, nijiyeth losan bhunjithi sijada suran mella bhunjuvaai.

SOYA BEANS ambat for 2 persons

Everything is as same as butter beans ambat

BUTTER BEANS AMBAT for 2 persons

Ingredients
Translation

onion - 1
tomato - 1
kadugu - 1/4 small spoon
uluntham paruppu - 1/4 small spoon
karuvapala - 1 thala
malli - 2-3 thala
butter beans - 100gm
salt
amti bhurka - 1/2 spoon
red chilli bhurka - 1/2 spoon
oil - 2-3 spoon

Preparation

1. put butter beans in a cooker and pour water over that beans and also put salt.
2. Heat oil ,after 2 mins, put kadugu, uluntham paruppu, put karuvapala, onion and fry for sometime, then put tomato, red chilli powder , kotha malli and fry.
3.then put that cooked butterbeans with step 2 items and pour 1 glass of water.
4. at last put seeragam , losan (spices)(optional).

PONGALU SAMBAAR for 2 persons

Needed Things
Translation

thuvaram paruppu - 50gms sijadna
hingu - 2 sitigai
tomato - 2
onion - 1 if big or 10 if small
green chili - 2
malli podi - 1 1/2 small spoon
milaga podi - half -1 spoon depends ur taste
karuva pala malli - 2 thalai
manjal podi - 1/4 small spoon


Preparation

1) thel 2 spoon sodi, put kadugu, uluntham paruppu, karuvapala malli, onion, pacha milagaai, and fry, after onion turned pinkish shade, put tomatoes,malli podi, milaga podi, hingu, manjal and needed salt, put vegetables (sivakaila) and 3 or 3 1/2 glasses of water and boil it for 10 mins.

2) at last put karuva pala malli vasunaag
NOTE : add seeragam if you dont put ford (sivakaila , etc.,) for taste

MUTHA PONGAL / Ven Pongal / White Pongal serves 2

Needed Things

2 sola for 2 persons (100gms sola)
pasi paruppu - less than 50 gms
seeragam - 1 normal spoon
milagu - 1 spoon (complan spoon means half)
water - thrice of 100gms sola (3 tamlar)
karuvapala - 10 leaf
hingu - 1 small spoon
sa;t - needed
dhel - 50 gms of sola
dalda - 1/4 gms of sola




Preparation

1) bela nistha vada handim pirati hedna 2 mins
2) thandu pijatha thaina (10 mins) + piratiya bela
3) pani thovi khed avadna
4) leskhan pani khed avathavel bela + thandu + salt ghalna panim.
5) thel sodi vada handim, fry kerna
i) put miilagu vedicha thikkaaam
ii)put seeragam immediately
iii) put inji, sukka karuvapala
iv) hingu
6) now put step 5 in thandhu khoudi.

THIKKA PILCHAAR for 2 persons

Needed Things
Translation

rasa podi - 1 normal spoon
puli - peri nellikaai alavu
tomato -1
karuvapala, malli,
poondu - 2
pacha milaga -1
salt
water - 3 normal glass

foni items :
thel, kadugu, kaayntha karuvapala

Preparation

put all in the frying pan and boil till it become thick (say 5 -10 mins).

PILCHAAR BHURKA

Needed Things
Translation

milagu - 1-(100gm (small size sola))
red milaga - 2 sola
jiro - 1/4 sola
sukka kerpaav - 2 haath boar
hingu - 4 or 5 spoon
thuvaram paruppu - haath bour (optional)

Preparation

1. dry frying panum fry each one separetly, first fry milagu till it get heat (2-3mins), then fry for rest.
2. follow the given mixi order

NOTE : DO NOT ADD SALT


MIXI ORDER after frying .........

1. milagu, jira, kerpaav, hingu,
2. thuvaram paruppu
3. mirikaila

CHOVLA POLTARIYA

Needed Things
Translation

chovala - 150 or 100 gms
dhel - 2 spoon foni thethag
kadugu
white bela, uluntham paruppu usual foni theriya bela
onion -1
pacha milaga - 2

Preparation

1. cookerum chovala sommar pani ven sodi, sijatuna, kadesi lekku uthuradatha onta dhi visil sommar ontal cooker hudi salt thaidhuvaai, mudhula salt thaya senam sijunaa
2. chovla ochudhuna.
3. frying panumthel sodi foni dhi, kadugu, uluntham paruppu thai onion chokad reddish shade avariya soun punjili, onta vaal nivadatha thova chovla fryingpanum thaiginu pirati kin hettuna.