ONION VETTAL KOZHAMBU AND POONDU RASAM

INGREDIENTS:-
150gms Small onion(Chopped)
2-3 Green Chillies
1-1/2tbsp Chana dal(kadalai parupu) 1tsp Mustard seeds
A pinch Asafoetida
A small ball of Tamarind(soaked in water)
Salt to Taste
1tbs Dhania
1/2tsp Vendiyam
4-5 Dried round red Chillies
1/2tsp Turmeric
1-1/2tbspOil

PROCEDURE:-
Make a paste of the soaked tamarind and keep aside.Heat oil in a kadhai and then put the dhania,1/2 tbsp chana dal,vendiyam and5 red chillies.Fry till it gets light brown in colour.
Careful not to burn it.Now grind this into fine powder in a mixer and keep aside.
Now in that same kadhai add little more oil .When the oil gets heated up add mustard seeds and let it splutter.Put the chana dal and fry till it turns brown.Slit the green chillies from the middle and add it to the chana dal.Now add the chopped onions to it and fry.Now put the ground masala to it and fry till the raw smell of the masala disappears.Now add the tamarind paste to it.Put salt and also add turmeric.Boil till this kozhambu thickens (For atleast 15 mins )
Vettal kozhambu is ready.

Vettal kozhambu can also be prepared with different vettals.Marathangallikkai and sundakkai are the most used vettals for preparing this kozhambu.These are used mostly after soaking it in buttermilk(salt added to it)and then being dried in sun.This kozhambu can be prepared using vegetables such as Drumstick,Carrot ,onion etc.

Dal badis can also be used to prepere this kozhambu.

POONDU RASAM:-

INGREDIENTS:-

A small ball of tamarind soaked in water

1tsp Black pepper

1tsp Toor dal

1/2tsp jeera

12 Cloves of poondu(Garlic)(soaked in water for 5min and the outer skin peeled)

A small bunch of Coriander

Salt to taste

A pinch of Asafoetida

1/2tsp Turmeric

1tsp Dhania

1/2tsp Chana dal

2 Dried red chillies

PROCEDURE:-

Make a paste of the soaked tamarind,keep it aside.Heat a kadhai and roast the dhania, chana dal and red chillies and grind it into powder.Keep this also aside.Now in a bowl take the tamarind paste,add the ground masala,salt,turmeric,asafoetida and6-8 cloves of garlic.Let this boil for 15mins in a low flame.Now in a mixer, grind the Pepper,Toor dal,Jeera,a little coriander and the remaining Garlic.

Add this paste to the rasam boiling.When this rasam comes to a boil,remove it from gas.Place a kadhai in the gas,add oil to it.When it gets heated up,put mustard and let it splutter,then add 1/2tsp Jeera, fry it for a second and then add this to the rasam.

Finally garnish it with coriander leaves.

BEANS PARUPPU USLI

INGREDIENTS:-

1Cup Toor dal

1Cup Chana dal

200gms Beans

5-6 Red chillies

1/2tsp Mustard

1/2 pinch Asafoetida

Salt to taste

2tbsp oil

Curry Leaves

PROCEDURE:-

Soak the toor dal and chana dal in water till it soften(1/2 an hour).Cut beans and keep aside.

Grind the dal soaked in water with chillies,asafoetida and salt.Take a kadhai and put oil in it.When hot add mustard seeds and let it splutter.Add curry leaves and the ground dal.Fry till the dal is dry .Remove it in a plate.When it cools down crumble it into coarse powder.

Now take a pan and boil the beans till it is cooked.Drain off the water.

Now in a kadhai take little oil and add the crumbled dal.Add the beans to it and mix well.Fry for few mins.Paruppu usli is ready.

Paruppu usli prepared this way is crispy,as the dal gets fried well in oil.

STEP-2

The dal ground can also be pressure cooked and then when it is cooked remove it from the cooker and let it cool.When cool crumble it into coarse powder and then take a kadhai ,put oil in it .Heat the oil.Add mustard seeds.When it splutters add curry leaves and the crumbled dal.Cook for few seconds.Now add the beans to it.Mix it well.Cook for 2mins.Paruppu usli is ready.

Paruppu usli can be prepared with different vegetables.French beans,Vazhai poo(Banana flower)Cabbage.....

THENGOZHAL(RIBBON PAKODAM)

INGREDIENTS:-

1/2kg Kadalai mavu(Besan)

2tbsp Pachai mavu podi(Rice flour)

3-4tsp chilli powder

1tbsp Dalda

Oil for deep frying

Salt to taste

Water

Thengozhal nazhi with achu

PROCEDURE:-

Mix the besan ,rice flour,chilli powder,salt and dalda.Add little water and knead it into dough.

Heat oil in a kadhai and make tengozhal using the tengozhal nazhi and achu directly in the hot oil.Deep fry it.Crispy evening snack is ready.

VELLARIKKAI KOOTAN

INGREDIENTS:-

2-3 Vellarikkai(Cucumber)

1/2Cup coconut

3-4 Dried red chillies

1tsp jeera(cumin)

2tbsp Moong dal(paitam parupu)

Salt to taste

1/2tsp Turmeric

1tsp Oil

1/2tsp Mustard seeds

1/2tsp Urad dal(ullutam parupu)

Curry leaves

PROCEDURE:-

Cook the moong dal in a kadhai.Cut the vellarikkai(cucumber)into small cubes.

Keep this aside.When the moong dal gets cooked well add the vellarikkai to it.

Cook it well for few mins.Grind the coconut,red chillies and jeera into fine paste.

Add this paste to the vellarikkai being cooked.Add turmeric and salt.

Cook it for 5-6mins.Let it thicken.

Finally,take a small kadhai or tawa,add 1/2tsp oil.Let the oil get heated up.Add

Mustard seeds to it.Let it splutter.Add urad dal and curry leaves.Fry it and add it to the kootan.

Kootan is ready.

PULLIKACHAL

INGREDIENTS:-

Tamarind (size of 2 betel nut)

8-10 Dried red chillies

1tsp Mustard seeds

1tbsp Chana dal

1/2Cup Pea nuts

Curry Leaves

1tsp Vendiyam(Fenugreek)

1tsp Ellu (Sesame)

Salt to taste

1/2 Pinch Asafoetida

1/2 pinch Turmeric powder

PROCEDURE:-

Take a bowl and make a thick paste of the tamarind.Keep it aside.Take a kadhai and put oil in it.

When the oil gets heated up,put the mustard seeds ,when it splutters add 4 red chillies,chana dal,curry leaves and the peanuts.Fry for 1min.Now add the tamarind paste to it.

Now we can add turmeric powder, salt to taste and asafoetida.

Take another kadhai and add 1/2 tsp oil and fry the fenugreek and sesame.Powder the sesame and fenugreek.Add this powder to the above pullikachal.

Let this boil till it thickens.

This can be mixed with hot rice to make pulliyodarai or pulliyogare.

This can also be taken with Curd rice.

NARTHANGAI OORGAI(PICKLE)

INGREDIENTS:-

3 Big Narthangai
1 Cup Red chilli powder
1 Cup Salt
Asafoetida
Oil 1/2 ltr

PROCEDURE:-

• Wash and wipe the Narthangai dry.
• Take a kadhai and add 2tbsp of oil.
• Fry the Narthangai whole one by one.Remove it from the kadhai and let it cool.
• Cut the Narthangai into pieces and take it in a big bowl.
• Now add the salt , chilli powder and asafoetida to it.
• Mix it well.
  Now heat oil in another kadhai and add it to the pickle.

The oil should be sufficient enough to immerse the pickle.I sometimes add vendiyam powder to the pickle(Roasted and powdered).Store this in a airtight jar for 15days in room temperature and then it can be used.keep shaking the bottle everyday so that it gets mixed well.

PULLI MOLAGHAI

INGREDIENTS:-

1 Big Ball of Tamarind (Soaked in water)

20-25 Green Chilies

Salt to taste

PROCEDURE:-

• Cut the chillies into small pieces.



• Take a kadhai add oil and heat it.



• Add mustard seeds and let it splutter.



• Put the Chillies and fry it.



• Now make a paste of the soaked tamarind.



• Add it to the chillies being fried.



• Add a cup of water and salt to taste.



• Let it cook till the mixture thickens.

Pulli Molaghai is ready.Pulli Ingi can also be prepared in the same process.I generally add ingi(Ginger) to the pulli molaghai itself.

SCHEZUAN FRIED RICE

INGREDIENTS:

2 Cups of rice
100gms Beans
1 Big Onion
3-4 Green Chillies
1 Big Capsicum
6-7 Stalk of Spring Onion
Ajinomoto
2-3tbsp Oil
Salt to taste
Soya sauce
Chilli sauce


PROCEDURE:-

• Cut the beans,capsicum and spring onion.


• Chop the onion finely and slit the chillies from the middle.


• Take a kadhai add oil and fry the slit chillies and the chopped onions.


• Add the cut vegetables and fry well till it gets cooked.


• Add the rice and fry slightly along with the vegetables.


• Add water and cook the rice.


• Now add ajinomoto to it.


• Finally add soya sauce and chilli sauce to it.


• stir and cook well in high flame.

Schezuan Rice is ready.Tastes good with any kind of Manchurian(gravy).

PANEER BUTER MASALA

200gms Paneer(Cut into small cubes)

1 Small onion(chopped)

2-3 Green chillies(Slit)

1 Cup Milk

1 Cup Fresh cream

10-20gms Butter

1 Big Elaichi

2 Sticks of Dalchini(Pattai)

2 Cloves of Garlic

1/2" Ginger

A Pinch of Orange colour

Salt to taste

3-4 Dried red chillies

1tbsp Dhania powder

1/2tsp Garam Masala

1Tomato small(cut into pieces)

PROCEDURE:-

Grind the onion ,Ginger-Garlic,Elaichi,Dried red chillies,Tomatoes,Dalchini into fine paste.

Take a kadhai add 10gms of butter to it and fry the paneer cubes till it turns light brown.

Remove it from the kadhai.Now add the remaining 10gms of butter.Fry the slit green chillies.Now fry the ground onion paste.Add dhania powder and garam masala.Fry till the masala leaves oil from its sides.

Add milk and cook it for few mins.Now add the cream also.Cook for 1/2 a min.Add the orange colour to give it a rich look and also add salt to taste.Finally add the fried paneer cubes to it.Cook it for a min.

Panner Butter Masala is ready to be served.Garnish it with Coriander leaves.