biriyani

Onion -  1
Green chilli
Mint
Coriander leaves
 Ginger  little
 Garlic - 6 or 7
Grind above and fry it until raw smell goes
Tomato - 5 or 6
Grind tomatoes and pour with above mixture fry with above
Chilli powder optional
Karunanithi masala little
Salt
Five chillu coconut
Chicken or mutton water
Five glass of 200 GMs water altogether including coconut milk , mutton soup

kara ginger chutney

Ingredients

Ginger - little

Red chilli - 12
Tamarind - lemon size
Hing
Mint
Coriander leaves
Salt
 CHAnna dhal - optional

Method
 Fry all and grind it

porikadalai podi

Ingredients
Porikaadali 200 GMs
Red chilli  22 now
Salt
Curry leaves dry little
hing little

Method

Fry and powder it.

Porikadalai laddu

Ingredients

Porikadalai - 300 gms
Melted Ghee as per need
Sugar - 150 GMs
Cardaom little


Preparation

Powder porikadalai and sugar desperately.

Melt ghee

While all hot or warm mix both powder cardamom and pour melted hot ghee, now make balls by hand.

Likewise, make all balls till flour finishes.

Now ready to serve, keep rest in the air tight box.

Tips   10 to 15 balls. Can be made by the mentioned measurement, purely depends size of the ball you make.

Likewise instead porikadalai, you can make by rava or wheat or besan flour or yellow moong dhal flour.

Egg Gravy

INGREDIENTS
Translation

Boiled Egg - 4
oil -  5 spoon (say) pour needed more oil leads no sticky.
cardamom -2
ciloves- 4
Onion - 2
ginger garlic paste - 1 normal spoon
tomatoes - medium 3 or big 2
curry leaves - little
jeera powder - 1/2 small spoon
corriander powder - 1 small spoon
chilli powder - 1/2 small spoon
turmeric powder - 1/4 small spoon
garam masala - 1/4 small spoon
karunanithi kari masala - 1 small spoon
hing little
salt
corriander leaves - little to garnish.

PREPARATION

1. Boil all eggs well and keep aside once egg becomes cool break the egg from its shell and cut in to half lengthy wise.
2. In a sim stove, keep vessel,  pour oil , once oil get heated put shallots ( cut onion ) once it turn brown add ginger garlic paste, once it raw smell goes, add curry leaves, tomatoes, and turmeric powder, garam masala, corriander powder, chilli powder, jeera powder, karunanithi kari masala, hing one by one and add salt.
3. Once all masala smell goes off, if needed add 1/2 glass of water depends stickiness and gravy thickness add boiled egg  garnish with corriander leaves and keep the lids closed and boil in sim for 3- 5 minutes .
4. Egg gravy is ready to serve ( serve hot with chapathi, parota, veg pulao, peas pulaov, fried rice, rice ).


Tips

After adding egg you should not stir otherwise egg will break further. shape ll go. so the gravy must be cooked enough and then add egg. presentation ll be good.

MILK HALWA / SOURASHTRA PAL HALWA / SOURASHTRA MILK HALWA

INGREDIENTS

Translation

Thick Milk          4 and half glass (Normal small tamblar)
Curd                    5 big spoon / table spoon
Thick ghee          3 Normal spoon  full
Sugar                  75 gms
Cardamom          5

PREPARATION

1. Heat Milk and pour curd heat as long as milk turns curd then pour ghee, sugar, cardamom

2. Heat and stir now and then till it becomes thick. ( end of halwa ll be thick and look like semolina )

3. Milk halwa is ready to serve.

ELLU KOLAKATTA

Ingredients

Ellu / black sesame seeds - 25 gms

mandavellam - pori urundai size

kadala paruppu - 50 gms

coconut - little

salt - little

arisi maavu - needed 400gms

hot water

Preparation

thokku making

1. In the dosa kal on stove, mix coconut , mix (kadala paruppu & ellu powdered from mixi )and jaggery fry till jaggery melts and become a dough, in that put cardamom

2.now jaggery dough is ready to make balls now.

shell making

1.mix arisi maavu salt with hot water and make shell and keep jaggery dough and keep like idly

RAGI PUTTU serves 1

INGREDIENTS

Translation

Finger Millet Flour - 200 gms

Jaggery - 50 gms

salt - 2 pinch

grated coconut - little

warm water - needed

PREPARATION

1. Add two pinches of salt with finger millet flour (ragi flour), and sprinkle warm water little by little wet enough to make the flour with out any lumps and dont add much water like making a dough.

2. steam in idly cooker or puttu maker for ten minutes , if u use idly cooker it is same as making idly, open after 10 minutes and see the colour of the flour, it would have become dark.

3. Now mix jaggery once u finish step 2 then mix grated coconut.

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.