TOMATO THOKKU / THAKKALI THOKKU

INGREDIENTS

Translation

Tomotoes - 4

mustard seeds - 1 tsp

turmeric powder - 1 tsp

chilli powder - 2 tsp

asafoetida - 1/2 tsp

fenugreek powder (methi) - 1 tsp ( fry methi seeds and powder it )

corriander leaves - little

PREPARATION

1. Grind tomatoes with corriander leaves in mixi

2. Pour oil in the pan and fry mustard once it get fried add asafoetida then pour grinded tomato sause from mixi.

3. Then add turmeric powder, chilli powder and salt.

4. boil the above mixture until the raw smell of tomotoes goes, turn off the stove when oil floats from the above mixture.

5. After 5 minutes add methi powder into step 4.

6. Tomato thokku is ready to serve hot now.

CHICKEN GRAVY

INGREDIENTS

Translation

elachi -1

kirambu - 1

brinj leaf - 1

onion - big 2

garlic - 6 or 7 big

ginger - 50 pisa size

jeera powder - 1/4 normal spoon

pepper powder -1/4 normal spoon

dhanya powder - 1 normal spoon

garam masala - 1/2 noraml spoon

red chilli powder - 1/4 small spoon or half depends your taste.

tomatoes or tomatoe puree or tomato sauce ( needed, see the gravy colour and pour needed )

salt needed

Preparation

1. grind ginger and garlic

2. in the frying pan pour oil , once it get heated put elachi, kirambu, brinch leaf then fry onion, pour ginger garlic paste once it get fried, squeeze tomatoes and fry , then put red mirchi powder, dhanya powder, garam malasa powder, jeera powder, pepper powder, salt and put chicken , dont add water let it to boil itself.

3. Chicken gravy is ready to serve now.

FISH OUNTY / FISH KULAMBU

Ingredients

Translation

tamarind water - 1 glass

tomatoes - 2

amti bhurka - 2 normal spoon

needed salt

MIXI ITEMS

sombu - 1/2 normal spoon

milagu - 1/4 small spoon

seeragam - 1/2 normal spoon

red milga - 1/2 if needed can try 1

garlic - 6 big pieces

onion - 12 small onions

Preparation

1. put mixi items in mixi and grind , if needed fry onion and garlic alone before frying.

2. pour oil in the vessel , once it get heated put mustard and then pour mixi gravy and boil till the raw small goes away.

3. squeeze tomatoes over step 2 and pour tamarind water and put salt, kulambu podi / amti bhurka let it boil till the raw smell goes, at last put fish and boil till fish get boiled.

4. Fish kulambu is ready to serve now.

GOPI 65

INGREDIENTS

Translation

Big cauliflower pieces - 2 cup

curd - 1/4 cup

chilli powder - 1 teaspoon

turmeric powder - 1/4 teaspoon

maitha flour , corn flour - 1/4 cup

rice flour - 1 tea spoon

onion (cut) - 1/4 cup

ginger garlic paste - 1 teaspoon

corriander leaves - little

salt and needed oil

Preparation

1. Put cauliflower in the water for 15 minutes with turmeric powder and salt

2. In the boiling water, put cauliflower.

3. with that mix maitha flour, rice flour, corn flour, onion, mirchi powder, ginger garlic paste and salt without adding water.

4. add little by little curd and soak for half an hour.

5. In the frying pan, pour oil and fry masala mixed cauliflower and garnish with corriander leaves and serve.

PANEER DIKKI

INGREDIENTS

Translation

square shape cut paneer - 10

onion ( cut )

red milaga - 5

lemon juice

tomato sauce - 1 teaspoon

oil and salt

PREPARATION

1. pour oil and fry onion.

2. In the hot water put red chilli and soak for 10 minutes.

3. In the mixi, put step 1 and 2 items with lemon juice and tomato sauce and salt and grind

4. Take step 3 mixture in a vessel and mix panner with that and leave for half an hour.

5. In the dosai kada, fry that paneer pieces by pouring oil.

MAITHA BONDAA

INGREDIENTS

Translation

maitha flour - 1 cup

curd - 1/2 cup

rice flour - 2 teaspoon

coconut thuruval- 1 tablespoon

green mirchi - 3

hing - 1/4 tea spoon

oil and salt

Preparation

1. mix maitha flour and curd, rice flour, coconut thuruval, cut green mirchi, hing, salt and soak for 10 minutes.

2. In the frying pan pour oil , take karandi, and pour flour like vadai.

ONION BARATAA

INGREDIENTS

Translation

maitha flour - 1 and half cup

round shape cut onion - 1 cup

dhaniya powder - 1 teaspoon

chilli powder - 1/2 teaspoon

green chilli (cut into small pieces) - 1 teaspoon

corriander - little

oil and needed salt

PREPARATION

1. pour oil and onion in the frying pan then fry green chilli, corriander ,dhaniya powder, chilli powder and salt.

2. when step1 becomes cold, mix with maitha flour with little water and batter like chapaathi flour and now u can make round shape as u do to chapaathi and fry in the chapaathi pan itself.

3. Onion paratto is ready to serve now.

2.

CHANNA CUTLET

INGREDIENTS

Translation

white channa - 1/2 cup

onion ( cut )

grated carrot - 1/4 cup

puthina (cut)

corriander - little

green chilli (cut)

ginger - little

garam masala powder

chilli powder - 1/2 teaspoon

potitha bread - 1/2 cup

oil and needed salt

Preparation

1. soak the channa in the water previous day itself.

2. cook channa 3/4 th and grind in mixi.

3. In the frying pan pour oil and fry green chilli, ginger, puthina, corriander then fry onion, carrot then fry mirchi powder and garam masala and salt and add channa powder and bread thugal fry all till it becomes together.

4. take little by little from the above and make your own shape to make cutlet and fry in the dosa kal with pouring oil both sides or else can fry in the frying pan itself.

BREAD PANIYAARAM

INGREDIENTS

Translation

rice - 1/2 cup

bread thool - 1 cup

onion (cut ) - 1/4 cup

corriander - little

mustard - 1/4 teaspoon

urad dhal - 1/4 teaspoon

green chilli (cut) - little

coconut grated (thuruval) - 1 tablespoon

salt

Translation

1. soak rice in water for 2 hours and grind nicely.

2. make bread into pieces. ( uthirthu kol).

3. mix grinded flour and bread pieces with water like idly flour thickness.

4. In the frying pan, pour oil and fry the following one by one, mustard, urad dhal, green chilli, coconut, onion, corriander, salt and mix this with flour in step 3.

5. pour the step 4 flour in the paniyaaram pan with oil in the both hollow side of the pan.

BREAD BALLS

Ingredients

Translation

bread slice - 8

corn flour - 1/4 cup

cooked potatoes - 1/2 cup

grated carrot ( thuruval)

grated cabbage

cut onion - 1/4 cup

cut puthina

corriander - little

ginger (cut)

green chilli - 1/2 tea spoon

garam masala - 1/4 tea spoon

oil and salt

Preparation

1. pour oil in the frying pan, fry with ginger, green chilli, onion, then fry cabbage and carrot, puthina, corriander, garam masala, mirchi powder and salt one by one.

2. then mix and fry battered cooked potatoes with step 1.

3. have this mixture in smaller ball shapes.

4. cut the corner of bread pieces and soak in the water

5. now round the malasa balls with this soaked bread and slightly dip that ball in the corn flour. Like this make for all balls.

6. Now pour oil in the frying pan and fry that ball in step 5.

7. Bread Balls are ready to serve now.

Vadai

INGREDIENTS
Translation

uluntham paruppu - 50 grams
onion - 6 small or needed
green mirchi - 1
salt - needed try with 2 pinch
curry leaves - 1 or 2 sticks
ginger - nail size

Preparation

1. soak raw uluntham paruppu in water for half an hour atleast.

2. grind ulunthamparuppu in mixi with salt and bit of ginger add little water should not add more water.

3. cut mirchi into small small pieces, and also cut onion

4.now with the mixi item add step 3 items

5. pour oil in the pan and boil , once oil get heated, make vadai.

By 50 gms uluntham paruppu u can make less than ten medium size vadai.

DHOVLA / KOLA KATTAI

INGREDIENTS & PREPARATION
Translation

1. night Baath thandu ( boiled rice ) bijatha thaina pani jukku sodi - try with 300 grams of rice.

2. Thandum pani hochithi, mixim grind kerna koddakan.

3. kutti kutti shape kan dovla kerna

4. falar handa pani sodi boil keratha thovna, pani paja menath panim thovla thai sijadna, pani nokka menath falar sodariya soun falar bothulu shape keri thova dovla peed , onta onta kan thovleth avna.

5. seven to ten mins hollathu falar handa open keri savai hoiyirasya meni.

6. frying panum leskan thel sodi, jira kin kerpav thai foni thena.

KILANGU AMBAT - POORI SIDE DISH serves 2

INGREDIENTS
Translation

kadala paruppu - little for frying purpose
Onion - 3 Big
potato - 6 to 7 small ( just cut the needed quantity)
Red mirchi - 2
curry leaves - little
coriander leaves - little
Garlic - 4 or 5
Ginger - 25 ps size
Tomatoes - 2
Turmeric - 1/4 spoon
Hing - little
kadala maav - 50 grams
water - needed ( try with half glass and increase if needed )

PREPARATION

1. Boil potatoes with needed salt and water

2. Take a frying pan and pour little oil and fry kadala paruppu, then fry onion, after getting fried, put red mirchi, corainder and curry leaves, potates then put garlic, ginger , turmeric, hing and pour kadala maav and water (salt - if needed)

BEANS CARROT PORIYAL

INGREDIENTS
Translation

Beans
Carrot
onion - small 10
red mirchi - 1
salt
kadugu
udacha paruppu
coconut piece - 2

Preparation

1. Cut Beans and carrot in to small small pieces.

2. Boil Beans & carrot in cooker with 1 glass water & 2 pinch salt (taste and if needed ) till get 1 long visils, or boil in a open vessel with 1 glass till all the water gets absorb. vessel is good.

3. Cut onion in the mean time

4. drain beans and carrot if needed (if u use cooker u may need to drain) and dry it.

5. pour little oil 2 - 4 spoons put kadugu, udaicha paruppu when oil gets heated, then put and fry onion and red mirchi, then mix dry & drained beans and carrot in the frying pan.

6. At last add grated coconut piece.

vaazhakkaai ambat

INGREDIENTS
Translation

onion - 15 small, more you have more you ll get gravy

tomatoes -2

red milaga - 2 or use chilli powder

kadugu

udaicha paruppu

seeragam

turmeric powder

hing ( optional )

valakkai - 2

Preparation

1. Peel valakaai and cut in to rectangular pieces.

2. panim meet tahi sijadna cut kera valakai pieces thai kin, 3/4 th lengu siji musa holaathu hotchi nivadna

3. oil sodi, kadugu, udaicha paruppu, onion foni theeti, fir milaga foni theeti, tomatoes squeeze keri sodna, then jira, hing, halathi thai hedna,nivaya valakkai thai piratuna. salt laeskan gravykuchi ruvaya tailuvaai.

Takaali Chaar

INGREDIENTS
Translation

tomatoes - 2 small and 1 big ( I tried )
karuvapala, malli
salt
hing
seeragam
red milaga - 1
green milga - 1 + half milaga since 2 small tomatoes i put{ for one tomatoes 1 milaga, can put any milaga, green is unhealthy but tasty ).
onion - little
kadugu
thuvan - 3 glasses ( if needed, saar hedariya khovdimoos, sodi alav seelduvaai )...

Preparation

1. thel sodi, kadugu thai, udaicha paruppu thai onion thai, red milaga 1, green milga 1 and half thai foni theedi, tomatoes pili sodna, then hingu thaina.

2. thandu thuva thuvan pani sodna thappadna. seeragam thaidhuna ruvaiya.

Which food items can be kept in fridge for how long?

Food Items

Fruits

Grapes, Apricot, Berikaai, plums -> 3 - 5 days.

Apple --> 1 month

Citrus fruits -> 2 weeks

Full Pineapple -> 1 weeks

Broken pieces of pineapple -> 2 - 3 days

Vegetables

purokkoli, mattar, mutaicose, carrot, raddish --> 3 - 5 days

kaalaan--> 1 -2 days

cauliflower, brinjals --> 1 week

Tomatoes --> 1 - 2 days

Cucumber --> 1 week

oma leaf --> 1 - 2 weeks

NON - VEG

Fried meat and gravys - -> 2 -3 days

Cooked Fishes --> 3 - 4 days

Fresh Fish --> 1 - 2 days

Otudan koodiya Nandu --> 2 days

Fresh iraal (uncooked) --> 1 day

Fish Pickle or ularntha fish --> 1 week

Fresh chicken pieces --> 1 - 2 days

Cooked Chicken --> 2 -3 days

Milk Items

Milk or Milk without cheese, boiled milk, sweet cream, suvaiyuttappatta paal, --> 1 weak
from the date written in that card to sale --> 10 - 14 days

More --> 2 weeks

Curd --> 7 - 10 days

vermicelli kheer / semiya pasam / semiya paayaasam

INGREDIENTS
Translation
semiya - 100 gms
ghee - needed
milk - 200 gms
sugar - 50 gms + 3 spoons
cardamom - 4
kish mish - 5
cashewnets- 4

PREPARATION
1. Fry vermicelli with 3 spoons of ghee for some time.

2. Boil semiya / vermicelli with 2 glasses of water in the cooker till it get 2 small visils or 1 long visils

3. turn off the sim, and pour the milk and turn on the sim ( or else keep the milk ready to pour inside cooker once vermicelli gets boiled coz we add only 2 glasses of water with vermicelli first, that ll absorb all water and if u dont care even for a single minute all vermicelli will get sticked with cooker and it ll turn into black.), add sugar, and pour ghee and put cardamom boil in the open cooker itself so that u can see the level. Once vermicelli absorbs milk 95% turn off the sim

4. In the frying pan fry cashew with ghee and mix it with vermicellli and vermicelli is ready to serve hot now.

Note

vermicelli will get boiled very soon say in 2 mins. so dont go anywhere after keeping the vermicelli over the stove. And even after adding milk, keep the cooker open and let it to boil, coz vermicelli will absorb all milk in 2 mins.

DHAIN AMTI / CURD OUNTY / MORE KULAMBU

INGREDIENTS
Translation

red milaga - 1
green milaga - 1
seeragam - 1/4 small spoon
hing - 1/4 small spoon
curd - 1 glass
karuvapala, malli - little
salt
turmeric - little
cocunut piece - 1
thuvaram paruppu - 1 scoop
kadala paruppu - 1 scoop
pacharasi - 1 scoop

PREPARATION

1. wash thuvaram paruppu,kadalaparuppu and pacharisi with little water. Then soak all the above in the same vessel with water for half an hour.

2. Now drain water from step 1, and put it in the mixi, along with little karuvapala malli, one red milga, one green mirchi, turmeric, hing , 1 coconut piece, little seeragam

3. 1 glass curd ( curd without adding water ), and pour the grinded mixi items and add needed salt and keep the vessel for boiling. when it gets boiled turn off the sim. Now add step 4 items with this.Curd Ounty is ready to serve now.

4. In the mean time, take frying pan, with 3 spoon oil, when oil gets heated, put kadugu, udacha paruppu and 1 red mirchi and keep aside.

CURD RICE

INGREDIENTS
Translation

kadugu

salt - 1 normal spoon ( U please taste it and put the needed amount )

Rice - Pongal Rice (Ponni) 200gms

water - 4 glasses

uluntham paruppu

green mirchi - 2

ginger - nail size

curd - 50 gms

milk - 100gms

PREPARATION

1.(For 100gms rice, pour 200gms of water)Put washed rice and Pour 4 glasses of water inside the cooker with needed salt.

2.Dry the boiled rice

3. In the frying pan, pour 3 - 5 spoons of oil, and fry kadugu, uluntham paruppu, ginger, green mirchi, karuvapala malli.

4.After rice get cooled, mix the fried items with rice and it is ready to serve now.

SARKARAI PONGAL / JAGGERY RICE

INGREDIENTS
Translation

Rice -200 gms (Pongal Rice)
Jaggery - 250 actually but u try 200 first time.
cardamom - 3 to 5
kishmis
cashew
water - 1 : 3


PREPARATION

1. Break Jaggery and keep aside.
2. fry cashew using ghee
3. pour 6 glasses of water in the open cooker or vessel and boil.
4. wash rice and after water getting boiled pour washed rice into the cooker and pour half glass milk.
5. After rice getting boiled 95 percent, mix the mandaivellam & Pour some ghee.
6. mix cardamom, kismish and fried cashew to garnish.

Note : For 100 gms of rice, 300 gms of water needed.

Tips

For beginners,If sugar seems to be less, you can add later so dont pour all in the beginning itself.

And you can also see the colour changing once u add jaggery and mix it with the rice. By seeing that colour also you can understand the needed quantity of jaggery.

If you have remaining uncooked jaggery keep it in a closed container immediately.

MUDHA AMBATBAATH

INGREDIENTS
Translation

Rice - 200 gms

water - 1 : 3

tamarind - pori urundai size

salt - needed

kadugu

turmeric

karuvapala

hingu

red mirchi - 3 to 4 if new mirchi is new , else can add one more mirchi for old one.

kadalai paruppu - little

venthayam - little

oil - 75 gms ( if you feel this is less no problem whenever rice boils, you can pour needed boiled oil ).

PREPARATION

1. cheese pani sodi kusuri thouvluno. Leskan thada kerath hochathag easy kan rhaai. sekkai pili hettuna

2. oil kenar hetti, fry kadugu, red milaga, only after this you must put karuva pala, kadala paruppu ( coz, if you put kadala paruppu first, it ll become black ), then put turmeric, hingu

3. side by side pour water in cooker and boil water alone, after water get boiled, make the flame to sim and pour washed rice into cooker.

4. Now pour fried items into cooker

5. Now put little venthayam powder (if you dont have powder, and if you have venthayam then using heavy stone make it as powder. now fry that powder alone in the dry frying pan so that you ll feel that odour .........Now ventaya powder is ready to use)

6.Then pour puli water, you just see whether the rice colour changes by pouring tamarind water, if not pour some more tamarind water, taste thikka, & ambat.

7. Once rice gets boiled 75%, put salt, if not rice wont boil well.

Note : For basmati rice, 2 glasses of water will be needed.

http://www.healthalternatives2000.com/vegetables-nutrition-chart.html