கந்தரப்பம்(KANDHARAPPAM)

பச்சரிசி 250g
புழுங்கலரிசி 50g
உளுந்து 50g
வெந்தயம் 1tsp
பாசி பருப்பு 50g
வெல்லம் 1kg
ஏலக்காய் 10
தேங்காய் பூ 2 மூடி துருவியது
எண்ணை பொரிப்பதற்கு தேவையான அளவு

ஊற வைத்த அரிசி , பருப்பு வகைகளை அதிகம் தண்ணீர் சேர்க்காமல் கோரகொரபக அரைக்கவும் .
இதனுடன் ஏலக்காய், வெல்லம் , தேங்காய் பூ சேர்த்து 4 தடவை அரைத்து எடுக்கவும்
4 மணி நேரம் மாவை புளிக்க விடவும்
வாணலியில் எண்ணை ஊற்றி நன்றாக காய்ந்ததும் குழி கரண்டியில் மாவை எடுத்து எண்ணையில் விடவும்
பொன் நிறத்தில் பொறித்து எடுக்கவும்

குறிப்பு :
மாவை அரைக்கும் போது அதிகம் தண்ணீர் விட கூடாது
மாவை எவளவு புலிக விடுகிறோமோ அவ்வளவு மெதுவாக இருக்கும் கந்தரப்பம்

KUZHI PANIYARAM

pacharisi-200g
puzhungal arisi-250g
urad dal-150g
small onion-15
green chilli-4
coconut-1/2
mustard,curry leaves,salt,gingelly oil-needed

soak the rice and urad dal for an hour
peel off the onion skin and grind it
grate the coconut
grind the rice and dal together to a coarse batter without adding much water
to this batter add the onion,coconut,green chilli,salt and mix well
heat some oil and saute the mustard and curry leaves and add this to the batter
mix the batter well
heat the vessel for making paniyarams
pour some oil into the holes and pour the batter
allow to cook and turn over til golden brown on both sides

SPICY SINGAPORE NOODLES

200g egg noodles soaked in warm water for 10mins then drained completely
1onion sliced or 4 spring onions
2green chillies sliced
100g bean sprouts
1cup green peas boiled
12 fresh spinach leaves torn
1cup bean curd or paneer
2eggs beaten
1/4 cup lime juice
2tbsp oriental stir fry sauce
1tbsp szechwan sauce
3tbsp tomato ketchup
1/2 cup oil(sesame/olive)

heat half the oil in a large frying pan
fry tthe onions and green chilli until fragrant
add the peas, spinach and bean sprouts,
stir fry until the spinach turns bright green
add the oriental stir fry sauce, lime juice and ketchup
stir. add the noodles and bean curd
reduce the heat
make a well in the center of the pan and pour in the remaining oil
add the beaten curd and cook in the oil until set
break the egg and mix well into the noodles
serve immediately

MITHI SEVAI(PUNJABI)

mithi sevai
(punjabi)

200g sevai
150g sugar
400ml water
1/2tsp cardamom powder
4tbsp ghee
dry fruits

heat the ghee in a kadai
lower the heat and add the vermicelli
fry over a low flame stirring from time to time till the vermicelli attains a golden brown color
add the water to allow it to boil and the vermicelli to cook in the water
when most of the water has been absorbed, add the sugar and stir gently
continue to cook over a low flame till the sugar has mixed well
serve with fried potatoes garnished with dry fruits

to make the fried potatoes just peel and cut the potatoes and deep fry in oil till golden brown

sausage and cheese wraps

sausage and cheese wraps

10-12 maida roti or left over roti

filling:

3-4lettuce leaves
4-5 sliced chicken sausages
1/4cup grated cheese

spread:

2tbsp peanut butter
1tsp chilli sauce
1tsp chaat masala

salad:

1sliced cucumber
3-4 tomato wedges
3-4black olives

prepare the wrappers first and keep aside
to prepare the filling, saute the sliced sausages in 1tbsp of oil and remove and keep aside
for the spread mix in the peanut butter with the chilli sauce and the chat masala
mix well and apply on the wrapper
spread some lettuce leaves over and arrange the sausages and grated cheese over and roll up
serve immediately with tomato/chilli sauce

LOLI(PUNJABI)

loli
(punjabi)

250g wheat flour
125g sugar
100ml water
3tbsp ghee
ghee or oil for shallow frying
melt the sugar and add the water to make a syrup
knead the flour with this sugar syrup and the ghee to form a thick and hard dough
divide it into large portions
take a fist size lump of dough and roll into a 5" diameter circle with the help of a rolling pin dusting with flour, if required
the dough will be rolled out to about 1/2" in thickness
make light criss cross insertions with a knife on the surface of the rolled out dough
heat a tava(griddle) and shallow fry the loli on a very low flame adding ghee from time to time and cooking the loli on both sides till it is crisp cooked well inside and on both sides
to get the best taste this loli is cooked on a very low flame though it is time consuming
serve hot or cold with pickle

KARAMANI ADAI

200g pacharisiyai kalaindhu,ularthu kollungal
ularndha arisiyai mixieyil potu mavaga araithu kollungal
indha mavai vanaliyil potu varuthu eduthu kollungal
25g karupu karamaniyai venneeril oora vayungal.2mani neram kara mani oora vendum
1/2moodi thengayai thuruvi kollavum
innoru moodi thengayai pallu pallaga narukki vaithu kollavum
2tumbler neerai oru vanaliyil vitu kodhika vidavum
poditha 200g vellathai thoovi karaikkavum
idhodu oora vaitha karamani, thengai thuruval,thengai pall ivatrai serkavum
mavaga araithu vaithirundha arisiyai thoovi mella kilarungal
katti thatti kollamal, urundayaga aagamal, midhamana sootil kilari vidavum
neer vatru padhamaga vandha piragu indha kalavayay vadai thatuvadhu pola vaazhai ilail thatti idli vega vaipadhu pol vega vaithu eduthu kollungal

QUICK TOSS ITALIAN NOODLES

1pkt chinese noodles
2-3 tbsp olive oil
1tsp garlic(chopped)
1tbsp onion(chopped)
1/2cup tomato puree
2tomatoes(chopped)
1tsp mixed herbs
10-12 mushrooms sliced
4tbsp american corn
1tsp chilli flakes
2tbsp sliced black olives
2tbsp sliced green olives
1/2cup grated cheese
2tbsp vinegar
2tbsp pesto sauce

for garnishing:
2tbsp sliced nuts

boil the noodles in plenty of water to which a tsp of oil and some salt has been added.remove once the noodles are just done and refresh with cold water.

to prepare the pesto sauce:

heat oil in a pan, add in the garlic and onion and saute for few seconds. add in the tomato and puree and herbs and mix well.add in the vinegar and half the olives and mushrooms and corn.cook for another six minutes and remove.
toss the noodles seperately in olive oil and addition of some more herbs can be done.finally mix in the noodles and the sauce and serve hot in a pasta plate and garnish with sliced olives and cheese.

chef's variation:

try a similar dish with a combination of assorted vegetables and sauce made with tuna fish and cheese.
broccoli and baby carrots can also be a part of the plate.
garnish for the color combination.

VELLAI(WHITE) KOZHUKATTAI

vellai kozhukattai
ulutham paruppu 100g
pacharisi 300g
pepper 1 tbsp
jeeragam 1tbsp
salt, oil as needed
green chilli 6
ginger and curry leaves a little

clean and sun dry the rice and get it powdered and sift it and keep
soak the urad dal in water for some time and grind it like for making idlis.
add the powdered rice to this dhal batter
add salt to it and leave it covered for 30 minutes
then add the ginger, green chilli, curry leaves(all finely chopped) and keep.
further add pepper, jeeragam and mix well.
heat oil in a kadai nad pour the batter with a small spoon, turn it over and allow to fry till golden brown

PANCAKES WITH MAPLE SYRUP

1cup flour
1cup milk
1egg
2tbsp sugar
2tbsp melted butter or oil
maple syrup as an accompaniment

make a smooth batter with flour,milk,eggs, sugar and water. keep aside for 10mins.
heat a frying pan.add a ladleful of butter.swirl the pan around to make large round out of the batter.( the batter spreads all over the pan).
add a tbsp of butter or oil from the sides.fry on both sides till golden brown.
make similar pancakes using the whole batter.
drizzle maple syrup and serve

PEPPER AND SEA FOOD BROTH(SWISS)

1tbsp butter
1tsp garlic chopped
1tbsp onion
1/2cup prawns
1cup diced boneless fish
1tsp mixed herbs
1tsp chilli flakes
1/2diced carrots
1/4cup green peas
1/2cup diced capsicums
2tbsp vinegar
1/2cup tomato puree
3cups fish stock
2tbsp cream
1/2cup grated cheese
salt and pepper to taste

heat butter in a pan, saute the garlic and onion for a few seconds and in the carrots and peas, prawns and fish and add into the stock, salt, pepper to taste,tomato puree and herbs
further add chilli flakes and vinegar and bring to a boil simmer fot 10mins
add in a little cream and serve hot.
garnish with grated cheese and parsley

chef's variation:

a similar soup can be made with only vegetables of ur choice.
boiled chicken can be used for a non sea food choice

THANJAI KADAPPA(TANJORE/THANJAVUR)

payitham paruppu 2cup
big onion 1
big tomato 1
oil a little
jeeragam 1 tsp
slit chillies 4
chilli powder 1tsp
turmeric powder 1tsp
curry leaf, coriander leaves as needed
boiled and finely chopped potato 1cup

heat oil and temper mustard, jeeragam,curry leaves, green chillies and add onion
when the onion is browned add tomato and saute.
roast and cook the dhal it till its mashable by hand in a heavy bottoomed vessel over low flame.
add this to the tomato mixture and add chilli powder and cover it.
when the ingredients blend well and a good aroma rises, sprinkle the potato pcs.
after some time sprinkle coriander leaves and remove from fire.

SEMIA IDLIS

semia idli

cashew-50g
mustard 1tsp
urad dal 1tsp
jeera a little
asafoetida a small pc
sevai 250g
ravai 1 aalaaku
curd 1/4padi
salt, green chillies. ginger, curry leaves

roast cashews,mustard,urad dal,jeera,asafoetida till reddened
roadt sevai and rava till golden
mix salt, green chilli, ginger, curry leaves with curd and add all the roasted items
leave to soak for 1hours
then pour it in idli holes and steam them
serve with coconut chutney

BLINI-RUSSIAN

1cup flour
7g yeast
1/2cup milk
a pinch of sugar
salt to taste
make a smooth batter with all the above ingredients using water. keep aside for 30mins to let the batter rise.
heat a pan.add a ladleful of batter and fry on both sides like a pancake.
serve hot best with sour cream and caviar or smoked salmon

NOODLES-PAD THAI(THAI STYLE)

pad thai
(thai style noodles)

1pkt rice noodles
1tbsp chopped garlic
1cup prawns, shelled and deveined
1egg beaten
2tbsp cubed paneer or tofu
2tbsp roasted peanuts
1tsp sugar
1tbsp soya sauce
2tbsp fish sauce
2tbsp tamarind juice

soak the rice noodles in water for 15-20mins. drain and keep aside.
heat oil in a large wok. add the beaten eggs. scramble and remove. in the same oil add garlic.fry till golden.
add the prawns,cook till it turns pink.set aside.
in the same wok, add the noodles, tofu or paneer,peanuts, sugar, soya sauce, fish sauce, tamarind juice.cook for 4-5mins.
return the prawn and egg mixture to the noodles, mix well.serve hot

NOODLES- LASKA(MALAY)

laska(malaysian style noodles)
1cuo rice noodles(cooked)
1tsp samba oelek
(indonesian chilli paste)
if unavailable use red chilli and garlic chutney
6-8 medium sized prawns
1tsp curry powder
1tsp yello curry paste
4-6kaffir lime leaves or normal lime leaves
2tbsp oil
2cups coconut milk, fresh or ready made

heat oil in a pan.add the yellow curry paste and the curry powder
mix well,add coconut milk,lime leaves and prawns
bring to a boil.
in a large bowl place the boiled noodles,
pour over the prepared mixture. add sambal oelek on top and serve

ROTI UPMA

rotti-4-5pcs
mustard 1/2tsp
ulutham parupppu-1/2tsp
red chilli-3
onion-2
salt-1/2tsp

tear the rotis into small pieces.
hear oil in a kadai and temper the mustard, dhal(paruppu),chilli.
add finely chopped onions and salt and saute
add 2spoons of water.
when the onion is cooked add the roti pieces and mix

MIXED VEGETABLE TORTAS(SWISS)

2boiled and mashed potatoes
1/4cup grated carrots
1tsp garlic(chopped)
1tbsp oil
1/4cup cabbage(chopped)
1/2green capsicum(chopped)
1tbsp spring onion greens(chopped)
2 eggs
salt and pepper to taste

sauce:
1 cup tomato ketchup
2tbsp sring onions(chopped)
1tsp celery(chopped)
1dash tabasco sauce

mix all the sauce ingredients to get the sauce.

for tortas:

in a bowl mix together the boil and mashed potatoes.
saute the garlic, carrots, cabbage and capsicum in the oil for 3-4mins and add salt and pepper to taste.
remove and mix with the potatoes
add in some flour if required and the eggs
heat 1tsp oil in a tava or non stick pan and spoon over 2tbsp of the mixture to cook on both sides for 3-4mins until nicley browned.
remove and serve hot with the sauce.

CROISSANTS(FRANCE)

2cups plain flour1tsp salt
1tbsp sugar1cup milk
15g fresh yeast1cup butter
1 egg beaten

mix the flour, sugar and salt into a large bowl.
make a well in the center.
heat the milk to luke warm temperature.
pour into the well along with the yeast
work to a smooth and elastic dough.
the process will take about five minutes.
cover it with a cloth and let it rise for about an hour.
when the dough is well risen, incorporate all the butter in the dough.
cover with a plastic wrap, and chill it in the refrigerator for about 30minutes.
take out the dough and roll it into a very large(approx 2ftx1 1/2ft) rectangle.
take a triangula template
cut out triangular shapes from the entire rolled out dough.
roll each triangle(dough) up starting with the wide size first to form a crescent. this creates the croissants.
place the croissants on a baking sheet.
lightly brush with the beaten egg.
let it rise for about 30minutes,till double in size.
bake it in a 200cent.
preheated oven for about 15-20minutes or till golden, brush melted butter on top. best served hot with butter and jam.

PARUPPU KEERAI ADAI

arisi 2 alakku
ulutham paruppu 1/2alakku
kadali paruppu 1/2alakku
vatral 10
thengai 1/2moodi
uppu, malli ilai, karuveppilai
paruppu keerai 1kattu
peria vengayam 2

mudhalil arisi, paruppugalai nangu kalaindhu 1 mani neram oora vaikkavum
pin adhudan thengai, vatral serthu kora korapaga araikavum
araitha mavil podiyaga arindha vengayam,parupu keerai, karu vepilai, malli elai, uppu serthu nangu kalakavum
pin thosai kallil ennai ootri satru kanamana thosaigalaga ootri edukavum
ellu milagai podi thottu saapidalam