VADA CURRY, VADAI CURRY

Ingredients:
1 cup channa dhal (soaked for two hours)
1tsp fennel seeds
1 tsp jeera
1 inch cinnomon strip
3 cloves
1 bay leaf
1 tbsp minced garlic
1 tsp minced ginger
1 medium sized onion sliced thinly
2 medium sized tomatoes chopped finely
1 cup chopped coriander leaves
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp tumeric powder
salt as needed
Method:
For Vada:

Soak the channa dhal for two hours and grind it coarsely along with fennel seeds(like we do for masal vadai).Heat a dosa pan and make thick adais(about 2 inch thickness) by adding little oil on the sides.Keep the heat in medium and allow it to cook well, until browned on both sides(as shown in picture above).Cool it and scramble it into tiny pieces.You can do this the night before, store it in refrigerator and use it the next morning.

For Curry:
Add 2 tsp of oil in a sauce pan.Add cinnamon, cloves and bay leaf to it.When the cloves pop add the sliced onions and fRy till translucent and the add the chopped garlic and ginger.Fry well till the raw smell goes.Add the chopped tomatoes to it and fry till mashed well and the oil leaves the surface.Now add all the powders and stir well till the masala mixes well with the tomatoes.Now add 5 cups of water.It should be very watery at this stage.close with a lid and allow it to boil. After 10 mins, add the scrambled adai/vadai pieces to this liquid and mix well.The chana dhal mixture will soak up all the liquid.Add the chopped coriander leaves and stir well.

Tastes good with idlis and dosas.

MULAI KEERAI PACHADI

greens(mulai keerai) (f.ch) 1bunch
green chilli 1
thick curd 1cup
chopped onion 1/2 cup
tomato 1/4 cup
ginger 1/4"pc
salt, coriander
grind the chilli and ginger together in a mixie.
heat oil in a kadai and saute the greens
then add the ginger mixture and add curd,
onion, tomatoes, and coriander and remove from fire.

PASALA KEERAI MASIYAL ( MASHED SPINACH LEAVES)

SPINACH LEAVES(pasalai keerai) (f.ch) 2cupd
paasi paruppu 1/4 cup
chopped onion 1
slit chillies 2
garlic 1 pc
jeeragam 1/2 tsp
ghee 1spoom
salt needed
heat a kadai.pour 3/4 tumbler water.
add the dhal, keerai onion and chilli
and allow to cook
when the greens is cooked add jeeragam and salt and mash it.
mash the garlic and add to the mashed greens
add ghee over the mixture and remove from fire.

TIRUNELVELI HALWA /WHEAT HALWA

thirunelveli halwa

whole wheat 500g
sugar 1 1/2kg
ghee 500ml
cashew 100g
kesari powder a little
cardamom 4

soak wheat the previous day.
on the next day,grind and extract the milk
heat this wheat milk in a kadai and add sugar.
stir well.
when both are mixed well and thickens add color powder
then add ghee little by little
add cashews and cardamom after roasting in ghee.
when it is in halwa consistency remove from fire.

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

FISH CURRY ( விரால் மீன் குழம்பு)

big size fish(peria viraal meen) 1kg
finely chopped big onion 1/2cup
finely chopped ripe tomatoes 2
garlic paste 1 tsp
chilli powder 3tsp
coriander powder 4 tsp
turmeric powder 1/2 tsp
salt as needed
curry leaves a bunch
sombhu 1 tsp
mustard 1/2 tsp
oil 1/2 cup
thick tamarind extract 1/2cup

clean the fish and piece it according to its size
as 1 or 2"pcs.
apply salt and turmeric and keep aside.
of the above ingredients, from onion to curry leaves,
grind all together and to this masala add the
tamarind extract.
heat oil in a kadai and saute sombu, mustard some curry
leaves.
then add the masala + tamarind extract mixture
and allow to boil.
add the fish pcs and cook in low flame for 10mins
remove from fire,serve with rice

நெத்திலி மீன் வறுவல்

சுத்தம் செய்யபட்ட நெத்திலி மீன்களை மிளகு,சோம்பு,சீரகம் அதிகமா சேர்க்கபட்ட மசாலாவுடன் கலந்து பொரிக்கவும்

ADIRASAM

2kg rice flour
3/4kg jaggery
10g cardamoms
ghee to fry

liquefy the jaggery over a heat source.
mix with rice flour.
pat into flat rounds with hand and fry in ghee.

PEPPER VADAI (மிளகு வடை)

மிளகு வடை
உளுத்தம் பருப்பு -200g
மிளகு -1தேக்கரண்டி
உப்பு -1/2 1தேக்கரண்டி
சீரகம் -1/2 தேக்கரண்டி
அரிசி மாவு -1 கரண்டி
பருப்பை 1 மணி நேரம் ஊற வைத்து கெட்டியாக நறநறவென அரைத்து கடைசியில் மிளகு ,சீரகம் இவற்றை சேர்த்து சிறிது அரைத்து ஒரு பாத்திரத்தில் எடுத்து கொண்டு அரிசி மாவு ,ஒரு கரண்டி நெய் இவற்றை சேர்த்து நன்கு கலந்து கொண்டு ஒரு சுத்தமான ஈர துணியில் விரித்து அதில் வடையை மெல்லிதாக தட்டி காய்ந்த எண்ணையில் போட்டு பொறித்து எடுக்கவும்



PEPPER VADAI
urad dal - 200g
pepper - 1tsp
salt- 1/2 tsp
cumin-1/2 tsp
rice flour - 1 spoon

soak the dal for an hour
drain the water and grind it coarsely.
add pepper and cumin and grind.
take the batter in a vessel and add rice flour and 1spoon ghee and mix well.
spread a clean cloth and take some of the batter.
make round balls from the batter and pat it flat on the cloth with palm.
fry the flattened vadas in oil.

EGG PEPPER CURRY

egg 5
small onion 15
garlic 10
tomato 4
salt to taste
oil as needed
grated coconut 1/4 cup
sombu 2tsp
cashew 10

finely chop onion garlic and tomatoes
grind coconut, sombu,pepper,cashews
boil eggs and pierce well with a fork or something sharp
or cut it in 1/2
heat oil in a kadai and saute mustard and pattai
add onion and garlic and saute for 2 more minutes
when the onion has sauted well add tomatoes and saute
add the coconut mixture and then add the eggs and salt
and mix well.

CRAB ROAST

clean the crab.
rub all parts of the crab with masala that has more pepper in it.
allow it to marinate and then steam it.
more pepper reduces the raw smell of the crab.
fry the crab pieces in oil.

(கடல் நண்டை சுத்தம் செய்து
மிளகு அதிகமாய் சேர்த்த மசாலா கலவையை
நண்டின் அனைத்து பகுதியுலும் பூசி
ஊற வைத்து வேக வைக்கவும் .
மிளகு பொடி அதிகமாக இருந்தால்
தான் கவிச்சை வராது .
அப்பளம் மாதிரி பொரித்தால் போதும் )

CRAB CURRY

crab curry

medium size crab 10 nos
brinjal(chopped) 1/4kg
green chilli 5
onion 3
tomato 4
ginger,garlic paste 3tsp
pattai,kraambu,sombu-3tsp
coconut milk of half coconut
turmeric powder 1/2tsp
chilli powder 3tsp
oil for sauting 100g
curry leaves and coriander leaves.
coriander seeds,pepper,dry chilli powder 2tsp
salt and water as needed

remove the shell and clean the crabs
heat oil in a kadai and saute pattai,kraambu,sombu powders
when it crackles, addd onion and fry till brown.
add ginger garlic and chilli pastes and mix well.
next add turmeric powder tomato,curry leaves and coriander
leaves and saute well.
when this mixture is cooked,add the cleaned crabs
and also the brinjals,coriander seeds,pepper.cry chilli powder
and stir well.
after some time add chilli powder and salt and
1tumbler of water and cover with lid.
after few minutes when the water has reduced add the coconut milk
when it starts boiling remove from fire
optionally can squeeze lime juice and mix the curry
serve with rice

POOSANI THUVAYAL(PUMPKIN)

pumpkin 1 pc,
urad dhal 1/4 cup
long chilli 4 or 5
salt, oil as needed
asafoetida, tamarind a little

cut the pumpkin slice into small pcs and saute till it is dehydrated,
roast the urad dal and chilli till golden brown.
when cool add salt and tamarind extract and asafoetida and pumpkin pcs and saute well and grind coarsely.

tip:
pumpkin helps to reduce body fat

PEERKANGAAI THUVAYAL

peerkangai 1/4kg
tamarind a little
salt as needed
mustard 1sp
asafoetida a little
kadala paruppu 1sp
urad dal 1sp
dry chilli 6
oil 1/4cup
chopped coriander 1/2 cup

peel the skin and dice the vegetable
heat oil in kadai and temper mustard,asafoetida, urad dal and when its golden brown drain off from oil and keep
in the same oil fry the dry chillies
add little more oil and fry the vegetable pcs
grind the fried vegetable,salt,tamarind,dry chillies together.
add the roasted dhal items one by one and grind
serve with rice

KAARA CHUTNEY

kaara chutney

coconut 1
dry chilli 8 or 10
big onion 1
lime extract 1tbsp
salt as needed
grind all ingredients

PAAL KOZHUKATTAI(TAMIL)

pacharisi 1 aazhakku
coconut 1
jaggery 1/2kg
cardamom 50g
milk 1/2 liter

soak the rice and grind it to a thick paste
grind coconut and cardamom seperately and keep.
put jaggery in water till it sinks well in it,heat it in stove and allow to dissolve and drain
put this jaggery in a heavy bottomed vessel and add 1/2l water and allow to boil
now squeeze the rice paste through a holed spoon over the boiling jaggery mixture.
the small balls along with the jaggery mixture will thicken
add the coconut and cardamom paste over it.
pour 1/2 liter milk onto it and after it boils remove from fire

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

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

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.