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.