PLAIN DOSA

Ingredients

Rice 3 cups

Urad dal 1 cup

Fenugreek seeds 1 tbsp

Salt to taste

Preparation

1. Soak urad dal, fenugreek seeds and rice for about 6 hours.

2. Grind urad dal and fenugreek seeds seperately and rice seperately.

3. Add salt and mix well.

4. Keep it aside for overnight. (Till it is fermented).

5. Heat thava, pour dosa batter and spread.

6. Pour oil along its sides.

7. Turn dosa when one side is cooked and take out when both sides are cooked.

8. Serve it with any chutney or sambar.

BADAM HALWA

Ingredients

Badam (Almond) 1 cup

Milk 1/4 cup

Sugar 1 cup

Ghee 3 tbsp

Broken almond 2 tbsp

Cardamom powder 1 tbsp

Preparation

1. Soak almond in water for about 30 mts and peel the skin.

2. To a blender, add almond and milk and grind it into a coarse paste.

3. Heat a pan, add 2 tbsp ghee, grinded badam and sugar.

4. Stir it continuously otherwise it will burn.

5. Pour 1 tbsp ghee and stir.

6. Turn off the heat when oil starts leaving its sides.

7. Add cardamom powder and mix well.

8. Garnish with broken almond.

BREAD DOSA

Ingredients

Bread 2 slices

Maida or rava 1/4 cup

Rice flour 1 tbsp

Yogurt 1 tbsp

Mustard seeds 1 tbsp

Urad dal 1 tbsp

Onion 1

Green chilli 1

Oil 2 tbsp

Preparation

1. Remove corners in bread and soak bread in water and make it into small pieces.

2. Heat a pan, add oil, mustard seeds, urad dal, after it crackle, add green chilli and chopped onion. Fry well.

3. To a bowl, add bread, maida, rice flour, yogurt and fried onion and make it into a batter by adding water.

4. Heat thava, pour the batter and spread like dosa and pour oil around its sides.

5. Turn dosa when one side is cooked and take out when both sides ared cooked.

6. Serve it with coconut chutney or tomato chutney.

BRINJAL TOAMTO CURRY

Ingredients

Brinjal 2

Onion 1

Tomato 1

Red chilli powder 1 tbsp

Masala powder 2 tbsp

Mustard seeds 1 tbsp

Curry leaves 5 leaves

Salt to taste

Oil 2 tbsp

Preparation

1. Cut brinjal, tomato and onion into small pieces.

2. Heat a pan, add oil, mustard seeds, after it crackle, add curry leaves, chopped onion and salt and fry well.

3. Then add tomato and brinjal and fry well.

4. After they fried well, add chilli powder and masala powder.

5. After 5 mts turn off the heat.

6. Serve it with rice.

SIMPLE MAIDA MURUKU

Ingredients

Maida 2 cups

Butter 25 gm

Sesame 2 tbsp

Red chilli powder 1 tbsp

Cumin seeds 1 tbsp

Salt to taste

Oil for fry

Preparation

1. Steam cook maida for abour 30 mts in low flame.

2. To a bowl, add cooked maida and butter and mix well.

3. Add chilli powder, sesame, cumin seeds and salt.

4. Mix well and make it into a thick dough.

5. Take small portions of the dough in a cooking presser and press in hot oil.

6. Take out the muruku when both sides are cooked.

7. Place it into a closed container.

BREAD PAKODA

Ingredients

Bread 3 slices

Gram flour 1/2 cup

Salt to taste

Oil to fry

For potato masala

Boiled and mashed potato 2 cups

Onion 1

Green chilli 2

Turmeric powder 1/4 tbsp

Mustard seeds 1 tbsp

Curry leaves 5 leaves

Salt to taste

Preparation

1. Heat a pan, add oil, mustard seeds, after it crackle, add curry leaves, chopped green chilli and chopped onion. Fry well.

2. Add potato, turmeric powder and salt. Mix well.

3. Add little water and make thick masala.

4. Cut the corners of the bread and cut diagonally.

5. To a bowl, add gram flour and salt.

6. Add little water and make it into a thick batter as bajji batter.

7. Stuff potato masala in between 2 bread slices and dip bread into batter.

8. Heat oil in a pan and put bread in oil and fry.

9. Take out pakoda when both sides are cooked.

10. Serve it with tomato chutney.

BEETROOT CURRY

Ingredients

Beetroot 1

Grated coconut 1/2 cup

Cumin seeds 1 tbsp

Red chilli powder 1 tbsp

Garlic 1 clove

Mustard seeds 1 tbsp

Salt to taste

Oil 2 tbsp

Preparation

1. Grind coconut, cumin seeds and garlic coarsely.

2. Cut beetroot into small pieces.

3. Heat a pan, add oil, mustard seeds, after it crackle, add beetroot and salt. Fry well.

4. Add little amount of water and cook beetroot.

5. Add grinded coconut and chilli powder. Mix well.

6. Turn off the heat.

7. Serve it with rice.

CAPSICUM CURRY

Ingredients

Capsicum 2

Onion 1

Tamarind juice 1/4 cup

Coriander powder 2 tbsp

Red chilli powder 1 tbsp

Cumin powder 1 tbsp

Mustard seeds 1 tbsp

Salt to taste

Oil 2 tbsp

Preparation

1. Cut capsicum and onion into small pieces.

2. Heat oil in a pan, add mustard seeds, after it crackle, add onion and fry well.

3. Add capsicum and mix well.

4. Add tamarind juice and cook capsicum.

5. Then add coriander powder, chilli powder, salt and cumin powder.

6. After 5 mts turn off the heat.

7. Serve it with rice.

RIBBON PAKODA

Ingredients

Gram flour 1 cup

Rice flour 1 cup

Corn flour 1 tbsp

Sesame 2 tbsp

Red chilli powder 2 tbsp

Butter 3 tbsp

Hing pinch

Salt to taste

Oil to fry

Preparation

1. To a bowl, add gram flour, rice flour, corn flour and butter. Mix well.

2. Add chilli powder, sesame, salt and hing.

3. Make it into a thick dough by adding water.

4. Take small part of the dough in the presser and press in the hot oil like ribbon.

5. Take out when they turn golden brown.

6. Repeat the process.

DRUMSTICK FRY

Ingredients

Drumstick 3

Chilli powder 2 tbsp

Mustard seeds 1 tbsp

Curry leaves

Salt to taste

Oil 3 tbsp

Preparation

1. Heat a pan, add drumstick, salt and little water and cook.

2. Once drumsticks are cooked, turn off the heat.

3. Heat oil in a pan, add mustard seeds, after it crackle, add curry leaves, drumsticks and chilli powder. Fry well.

4. Serve it with rice.

GINGER PICKLE

Ingredients

Ginger 1 piece

Small onion 5

Chilli powder 3 tbsp

Gingelly oil 1/4 cup

Mustard seeds 1 tbsp

Tamarind water 1/4 cup

Jaggery small piece

Salt to taste

Preparation

1. Grind or grate ginger.

2. Cut small onion finely.

3. Heat oil in a pan, add mustard seeds, after it crackle add onion and fry well.

4. Add grinded ginger and mix well.

5. Add tamarind water, chilli powder and salt. Stir well.

6. Add jaggery and turn off the heat when oil starts leaving its sides.

7. Serve it with rice.

YELLOW KOLUKATTAI

Ingredients

Rice 3 cups

Urad dal 1 cup

Small onion 1 cup

Grated coconut 1/4 cup

Turmeric powder 1 tbsp

Salt to taste

Preparation

1. Grind small onion and keep aside.

2. Soak urad dal and rice for about 5 hours.

3. Grind urad dal and rice coarsely into a thick batter.

4. To the batter, add grinded onion, coconut and salt and make it into a thick batter.

5. Heat a pan, add water and turmeric powder and allow it to boil.

6. Make small ball of the batter and put in hot water.

7. Take out when it is cooked well.

8. The water is also a healthy drink.

9. Serve it with channa masala and chicken kulambu.

EGG PAKODA

Ingredients

Egg 2

Gram flour 1/4 cup

Bread crumbs 1/4 cup

Red chilli powder 2 tbsp

Salt to taste

Oil to fry

Preparation

1. To a bowl, add egg and whisk it.

2. To this add gram flour, bread crumbs, chilli powder and salt. Mix well.

3. Heat oil in a pan.

4. Pour this batter in the hot oil with the help of a spoon.

5. Take the pakoda when both sides are cooked.

6. Serve it with tomato sauce.

ONION PAPAD CURRY

Ingredients

Onion 3

Fried papad 3

Coconut 1/2

Cumin seeds 2 tbsp

Mustard seeds 1 tbsp

Garlic 2 cloves

Red chilli powder 2 tbsp

Salt to taste

Oil 2 tbsp

Preparation

1. Grind coconut, cumin seeds, red chilli powder and garlic coarsely.

2. To a pan, add oil, mustard seeds, after it crackle, add chopped onion and salt. Fry well.

3. Now add grinded coconut and mix well.

4. Turn off the heat.

5. Mix it with papad.

6. Serve it with rice.

TOMATO RASAM

Ingredients

Tomato 2

Tamarind juice 1/4 cup

Coriander powder 1 tbsp

Cumin powder 1 tbsb

Red chilli powder 1 tbsp

Pepper corns 1 tbsp

Cumin seeds 1 tbsp

Fenu greek seeds 1/2 tbsp

Garlic 2 cloves

Mustard seeds 1 tbsp

Curry leaves 5 leaves

Coriander leaves to garnish

Oil 2 tbsp

Preparation

1. Grind tomato into fine paste.

2. Grind garlic, pepper corns and cumin seeds coarsely and keep aside.

3. Heat a pan, add oil, mustard seeds, after it crackle, add fenu greek seeds, curry leaves and tomato paste.

4. Add coriander powder, cumin powder and chilli powder. Mix well.

5. Add tamarind juice and grinded pepper corn mixture, water and salt.

6. After 5 mts turn off the heat.

7. Garnish with coriander leaves.

KEERA VADA

Ingredients

Urad dal 1 cup

Chopped onion 1/4 cup

Green chilli 2

Coriander leaves 1/2 bunch

Chopped curry leaves 1/4 cup

Drumstick leaves 1/4 cup

Salt to taste

Oil to fry

Preparation

1. Soak urad dal for about 3 hours.

2. Grind it into a thick batter by adding small amount of water.

3. To this batter, add chopped onion, chopped green chilli, chopped coriander leaves, curry leaves, drumstick leaves and salt. Mix well.

4. Heat oil in a pan, add small amount of this batter and fry.

5. Serve it with chutney.

SNAKE GOURD FRY

Ingredients

Snake gourd 1/2 piece

Onion 1

Grated coconut 1/4 cup

Channa dal 2 tbsp

Cumin seeds 1 tbsp

Mustard seeds 1 tbsp

Curry leaves 5 leaves

Red chilli powder 2 tbsp

Salt to taste

Oil 2 tbsp

Preparation

1. Cut snake gourd into small pieces.

2. Heat a pan, add oil, snake gourd and salt and fry.

3. Cover it and cook and keep aside.

4. Heat another pan, add oil, mustard seeds after it crackle, add channa dal, curry leaves and chopped onion.

5. Fry well till onion turns golden brown.

6. Now add fried snake gourd, coconut and chilli powder. Mix well.

7. Turn off the heat.

8. Serve it with rice.

MASOOR DAL CURRY

Ingredients

Masoor dal 1 cup

Potato 1

Onion 1

Tomato 1

Ginger garlic paste 2 tbsp

Red chilli powder 1 tbsp

Garam masala powder 1 tbsp

Cinnamon 1/2 stick

Cloves 2

Salt to taste

Oil 2 tbsp

Preparation

1. Soak masoor dal for about one hour.

2. To a cooker, add oil, cinnamon, cloves, chopped onion and ginger garlic paste.

3. Fry well till onion fry well.

4. Add chopped tomato, chopped potato and masoor dal. Mix well.

5. Add water and salt.

6. Cover it and cook masoor dal and potato.

7. After they cooked add chilli powder and masala powder.

8. After 5 mts turn off the heat.

9. Serve it with chapati.

MILK KESARI

Ingredients

Sooji 1/2 cup

Sugar 2 cups

Milk 4 cups

Ghee 3 tbsp

Sliced almond 1/4 cup

Preparation

1. To a pan, add ghee and fry sooji.

2. To another pan, add milk, sooji, almond and sugar.

3. Heat the pan and stir continuously till the water evaporates.

4. Garnish with almond.

BRINJAL THOKKU

Ingredients

Brinjal (egg plant) 2

Onion 1

Tomato 1

Tamarind lemon size

Curry leaves 10 leaves

Green chilli 2

Mustard seeds 1 tsp

Grated coconut 3 tbsp

Red chilli powder 2 tsp

Salt to taste

Sugar 1/2 spoon

Oil for fry

Preparation

1.Cut brinjal into lengthwise and fry in oil. Extract juice from the tamarind.

2.Heat a pan add oil, mustard seeds, curry leaves, chopped green chilli and chopped onion.

3.Fry till it turns golden brown. Add chopped tomatoes and salt and fry.

4.Now add fried brinjal, chilli powder, grated coconuttamarind juice and sugar.

5.Add little amount of water.

6.Turn off the heat. Serve it with rice.

RAVA LADDU

Ingredients

Sooji (rava) 1 cup

Sugar 3/4 cup

Ghee 3 tbsp

Grated coconut 1/4 cup

Milk 1/4 tbsp

Cashew nuts 10

Raisins 10

Cardamom powder 1/2 tsp

Preparation

1. Heat a pan, pour ghee and fry cashew nuts and raisins in medium flame.

2. To the fried nuts, add coconut and mix well.

3. After 2 mts add sooji and fry for about 10 mts (Fry till you get nice roasted sooji smell)

4. At this time add sugar and mix well.

5. Add milk slowly and mix well.

6. Turn off the heat and add cardamom powder.

7. Make small balls.

NOTE: If you didnt get small balls, sprinkle some milk on it and make rava laddu.

FISH BIRYANI

Ingredients

Boneless fish 10 pieces

Long grained rice 2 cups

Fried onion 1/2 cup

Green chilli 3

Biryani masala powder 4 tbsp

Turmeric powder 1/4 tbsp

Chilli powder 1 tbsp

Chopped coriander leaves 5 tbsp

Chopped mint leaves 5 tbsp

Aniseeds 1 tbsp

Ginger garlic paste 2 tbsp

Cinnamon 1/2 stick

Lemon juice 2 tbsp

Cloves 3

Cardamom 2

Bay leaf 2

Cumin seeds 1 tbsp

Yogurt 1/4 cup

Salt to taste

Oil 3 tbsp

Preparation

1. Soak rice for about half an hour.

2. To the rice, add salt, cinnamon, aniseeds, cardamom, cloves, bay leaf and cumin seeds.

3. Cook the rice to about 70% and drain excess water.

4. To the fish, add chilli powder, turmeric powder, 2 tbsp biryani masala, lemon juice and salt and keep aside for 30 mts.

5. Heat a pan, add 3 tbsp of oil and fry the fish carefully without breaking.

6. To the same oil, add yogurt, 2 tbsp of biryani masala, mint, coriander leaves, ginger garlic paste, chopped green chillies, lemon juice and half of the fried onion. Mix well.

7. Take small part of this mixture and keep it with fish fry

8. To the remaining mixture, spread the boiled rice and at the top, place the fried fish, masala mixture and fried onion.

9. Cover it with a tight lid and cook for about 15 mts in a medium flame.

10. Turn off the heat and serve hot.

TOMATO COCONUT GRAVY

Ingredients

Tomato 1

Onion 1

Grated coconut 1/4 cup

Cumin seeds 1 tsp

Red chilli powder 2 tbsp

Mustard seeds 1 tsp

Coriander leaves

Salt to taste

Oil 2 tbsp

Preparation

1. Grind coconut and cumin seeds coarsely.

2. Heat a pan, add oil, mustard seeds, after it crackles, add chopped onion. Fry well.

3. Add chopped tomatoes. Mix well.

4. Add little water and salt. Let it cook for 5 mts.

5. After they cooked, add grinded coconut mixture and chilli powder.

6. Turn off the heat and garnish with coriander leaves.

7. Serve it with chapati.

NENTHARAMPALAM APPAM

Ingredients

Maida 1 cup

Ripe banana 2

Rice flour 2 tsp

Saffron colour pinch

Sugar 3 tsp

Oil to fry

Preparation

1. To a bowl, add maida, rice flour, saffron and sugar. Add water and make it into a batter like bajji batter.

2. Cut banana into small pieces.

3. Dip banana in the flour and put it into the hot oil.

4. Fry till it turns into golden brown.

CHETTINAD CHICKEN GRAVY

Ingredients

Chicken 5oo gm

Onion 1

Tomato 2

Ginger garlic paste 3 tbsp

Turmeric powder 1/4 tsp

Coriander powder 1 tbsp

Red chilli powder 1 tbsp

Garam masala powder 1 tbsp

Yogurt 4 tbsp

Cinnamon 1/2 stick

Cloves 2

Salt to taste

Oil 5 tbsp

To make masala

Small onion 10

Red chilli 5

Pepper 1 tbsp

Cumin seeds

Preparation

1. Wash chicken and marinate chicken with yogurt, chilli powder, ginger garlic paste and salt for about 30 mts.

2. Grind chopped big onion, chopped tomatoes finely.

3. Heat a pan, add oil, cumin seeds, red chilli, pepper and small onion. Fry and grind them.

4. Heat a pan, add oil, cinnamon, cloves, onion-tomato paste, turmeric powder, coriander powder, garam masala powder, ginger garlic paste, salt and grinded red chilli-small onion mixture. Mix well and cook it.

5. Heat another pan, add oil, marinated chicken and fry it.

6. To this fried chicken, add the cooked masala.

7. Once oil starts leaving its sides, turn off the heat.

8. Serve it with rice.

BISI BELA BHATH

Ingredients

Rice 2 cups

Toor dal 3/4 cup

Brinjal 1

Carrot 1

Drumstick 1

Snake gourd 1/2 piece

Potato 1

Cucumber 1/4 piece

Onion 1

Tomato 1

Green chilli 3

Hing 1/4 tsp

Turmeric powder 1/4 tsp

Tamarind juice 3 tbsp

Curry leaves 10 leaves

Coriander leaves

Salt to taste

Oil 2 tbsp

To make powder

Red chilli 5

Cinnamon 1 stick

Fenugreek seeds 1/4 tsp

Cumin seeds 1 tsp

Cloves 3

Coriander seeds 2 tbsp

Channa dal 1 tsbp

Urad dal 1 tbsp

Grated coconut 2 tbsp

For seasoning

Mustard seeds 1 tsp

Red chilli 3

Cumin seeds 1 tsp

Preparation

1. Wash and cut all vegetables in cubes.

2. Dry roast the ingredients which are mentioned in 'to make powder' and grind them coarsely.

3. Heat a pan, add oil, mustard seeds, red chilli, cumin seeds, curry leaves, chopped green chillies and chopped onion. Fry well.

4. Add all vegetables, turmeric powder, hing, tomatoes, rice, salt, toor dal and water.

5. Mix well. Cover it and allow to cook.

6. After they cooked well, add the grinded powder and tamarind juice. Mix well.

7. Turn off the heat and garnish with coriander leaves.

BREAD ROLLS

Ingredients

Bread 5 slices

Smashed potato 1 cup

Onion 1

Green chilli 2

Chopped coriander leaves 2 tbsp

Chilli powder 1 tbsp

Garam masala power 1 tbsp

Turmeric powder pinch

Maida 3 tbsp

Salt to taste

Oil for fry

Preparation

1. Heat a pan, add chopped onion, chopped green chillies and coriander leaves. Fry well.

2. Add smashed potatoes, masala powder, chilli powder, turmeric powder and salt.

3. Mix well and after 5 mts turn off the heat.

4. Cut the corners of the bread, sprinkle water on the bread.

5. Place potato mixture in the centre of the bread and fold it to close the ends.

6. Apply maida on the hand while folding the breads so that the closure is good.

7. Fry in hot oil.

Good to have as a evening snacks.

VERMICELLI VEGETABLE BIRYANI (UPMA)

Ingredients

Semiya (semolina) 2 cups

Onion 1

Tomato 1

Chopped carrot and potato 1/2 cup

Ginger garlic paste 2 tbsp

Green chilli 2

Chilli powder 1 tbsp

Garam masla powder 2 tbsp

Cinnamon 1/2 stick

Cloves 2

Salt to taste

Oil 2 tbsp

Preparation

1. Heat a pan, add oil, cinnamon, cloves, chopped green chillies and chopped onion and ginger garlic paste.

2. Saute till golden brown.

3. Add chopped tomatoes and vegetables. Mix well.

4. Add 2 cups of water, salt, masala powder and chilli powder.

5. After the vegetables are cooked, add semiya and mix well.

6. After 3 mts turn off the heat.

IDIYAPPAM

Ingredients

Rice flour 2 cups

Salt to taste

Preparation

1. To a bowl, add rice flour and salt. Mix well.

2. Add hot water to it and make it into a thick dough with the help of a ladle.

3. Take a small portion of the dough in a idiyappam presser.

4. Press it into a idli pan and steam cook it.

5. Serve it with potato channa masala.

GREEN PEAS CURRY

Ingredients

Green peas 1 cup

Grated coconut 1/4 cup

Aniseed 1 tsp

Masala powder 2 tsp

Chilli powder 1 tsp

Coriander leaves

Cinnamon 1/2 stick

Cumin seed 1 tsp

Cloves 2

Salt to taste

Oil 2 tbsp

Preparation

1. Soak green peas in water for about 3 hours.

2. Grind coconut and aniseeds coarsely.

3. Cook green peas with salt.

4. Heat a pan, add oil, cinnamon, cloves, cumin seeds, cooked peas and grinded coconut mixture. Mix well.

5. Add masala powder, chilli powder and water.

6. After 5 mts turn off the heat.

7. Garnish with coriander leaves.

8. Serve it with chapati.

KARA KULAMBU

Ingredients

Brinjal 1

Onion 1

Tomato 1

Garlic 10 flakes

Tamarind lemon sized

Red chilli powder 2 tbsp

Coriander powder 1 tbsp

Mustard seeds 1 tsp

Cumin seeds 1 tsp

Curry leaves 10 leaves

Salt to taste

Gingelly oil 2 tbsp

Preparation

1. Heat a pan, add gingelly oil, mustard seeds, after it crackle, add curry leaves, chopped garlic and chopped onion.

2. Saute till the onion turns into golden brown.

3. Add red chilli powder and coriander powder and fry.

4. Add chopped tomatoes and chopped brinjal and mix well.

5. Add water and salt. Allow it to cook.

6. Turn off the heat when brinjal is cooked well.

7. Serve it with rice.

COCONUT KOLUKKATAI

Ingredients

Urad dal 2 cups

Sooji 1/2 cup

Grated coconut 1 cup

Fenugreek seeds 1 tsp

Sugar 5 tbsp

Salt to taste

Preparation

1. Soak urad dal for about 3 hours.

2. Grind it into a thick paste by adding little amount of water.

3. To this add sooji and salt and mix well.

4. To a plate, add coconut and sugar. Mix well.

5. Heat idli pan, take small portion of the batter and coat the batter in coconut-sugar mixture and place it in a idli pan.

6. Repeat the same for the remaining batter.

7. Steam cook it and serve it with idli podi.

KHEER ( SEMIYA MILK PAYASAM)

Ingredients

Semiya ( vermicelli) 1 cup

Sago 1/4 cup

Milk 2 cup

Sugar 1 cup

Cardamom powder 1 tsp

Ghee 3 tbsp

Cashew nut 10

Raisin 10

Preparation

1. Heat a pan, add ghee, fry cashew nuts and raisins.

2. To a pan, add milk, semiya, sago and sugar.

3. Allow it to boil.

4. Stir it continuously.

5. Add cardamom powder. After semiya and sago are cooked, turn off the heat.

6. Add fried cashew nuts and raisins.

EGG ROAST

Ingredients

Boiled eggs 3

Onion 1

Tomato 1

Ginger garlic paste 1 tbsp

Green chilli 2

Red chilli powder 2 tbsp

Garam masala powder 1 tbsp

Cloves 2

Cinnamon 1/2 stick

Coriander leaves

Salt to taste

Oil 2 tbsp

Preparation

1. Heat a pan, add oil, cloves, cinnamon, chopped onion, green chillies, salt and ginger garlic paste.

2. Fry well and then add chopped tomatoes and fry.

3. Add red chilli powder, masala powder and coriander leaves.

4. Make small cuts in eggs.

5. Finally add these eggs into the tomato mixture and turn off the heat.

6. Serve it with rice.

KARA BOONDI

Ingredients

Gram flour 1 cup

Rice flour 3 tbsp

Red chilli powder 2 tbsp

Salt to taste

Oil to fry

Preparation

1. To a bowl, add gram flour, rice flour, salt, chilli powder and make it into a thin batter by adding water.

2. Heat oil in a pan, pour this batter over a ladle containing small round holes and rub it with another ladle so that the batter falls through the ladle holes evenly.

3. Fry till they turn into golden brown.

4. Repeat the same for the remaining batter.

RAW BANANA CURRY

Ingredients

Raw banana 1

Coconut 1/4 cup

Cumin seeds 1 tbsp

Red chilli powder 1 tbsp

Garlic 1 clove

Curry leaves 5 leaves

Mustard seeds 1 tbsp

Salt to taste

Oil 2 tbsp

Preparation

1. Peel the skin and cut raw banana into cubes.

2. Grind coconut, cumin seeds, garlic and red chilli powder coarsely.

3. Heat a pan, add oil, mustard seeds, after it crackle, add curry leaves, raw banana, salt and water. Cook it.

4. After it cooked, add grinded coconut. Mix well.

5. Serve it with rice.

BITTER GOURD SAMBAR

Ingredients

Bitter gourd 1

Onion 1

Tomato 1

Toor dal 3/4 cup

Sambar powder 2 tbsp

Red chilli powder 1/2 tbsp

Turmeric powder 1/4 tsp

Fenugreek seeds 1/4 tsp

Mustard seeds 1 tsp

Coriander leaves

Curry leaves 5 leaves

Hing 1/4 tsp

Salt to taste

Gingelly oil 2 tbsp

Preparation

1. Wash and cook toor dal.

2. Heat a pan, add oil, mustard seeds, after it crackle, add fenugreek seeds, curry leaves, chopped onion, chopped tomatoes and chopped bitter gourd.

3. Fry well till bitter gourd turns golden brown.

4. Now add cooked toor dal, 1/2 cup water, turmeric powder, hing, sambar powder, red chilli powder and salt.

5. After 5 mts turn off the heat.

6. Garnish with coriander leaves.

7. Serve it with rice.

COCONUT CHUTNEY

Ingredients

Grated coconut 1 cup

Green chilli 2

Ginger small piece

Garlic 1 clove

Roasted gram 2 tbsp

Tamarind 1/4 tsp

Curry leaves 5 leaves

Mustard seeds 1 tbsp

Urad dal 1 tbsp

Salt to taste

Oil 2 tbsp

Preparation

1. Grind coconut, green chillies, garlic, ginger, roasted gram, tamarind and salt finely.

2. Heat a pan, add oil, mustard seeds, after it crackle, add curry leaves and urad dal.

3. Add this into the chutney.

4. Serve it with idli or dosa.

KARA CHUTNEY

Ingredients

Small onion 1 cup

Big tomato 1

Tamarind 1/4 tbsp

Red chilli 4

Curry leaves 10 leaves

Mustard seeds 1 tbsp

Urad dal 1 tbsp

Fenugreek seeds 1/4 tsp

Hing 1/4 tsp

Salt to taste

Oil 3 tbsp

Preparation

1. Grind chopped tomatoes, onion, tamarind, 5 curry leaves and red chilli finely.

2. Heat a pan, add oil, mustard seeds, after it crackle, add remaining curry leaves, urad dal, fenugreek seeds, grinded tomato mixture, hing and salt.

3. Stir well till the oil separates. Turn off the heat.

4. Serve it with idli or dosa.

VEGETABLE KOTHU PAROTA

Ingredients

Parota 5

Carrot 1

Boiled green peas 1/4 cup

Onion 1

Tomato 1

Ginger garlic paste 2 tbsp

Garam masla powder 1 tbsp

Cloves 2

Cinnamon 1/2 stick

Coriander leaves

Salt to taste

Oil 2 tbsp

Preparation

1. Cut parota into small pieces.

2. Heat a pan, add oil, cloves, cinnamon, chopped onion and ginger garlic paste. Fry well.

3. Now add chopped tomatoes, mix well.

4. Add chopped carrot and fry for about 3 mts.

5. Add boiled green peas, salt and masala powder.

6. Finally add parota and mix well.

7. Turn off the heat and garnish with coriander leaves.

8. Serve it with raita.