INJI PACHADI

Ingredients

Chopped ginger 1/4 cup

Small onion 3

Green chilli 2

Coconut 1/4 cup

Coriander powder 1 tsp

Red chilli powder 1/2 tsp

Hing 1/2 tsp

Mustard seeds 1 tsp

Curry leaves 5 leaves

Jaggery small amount

Salt to taste

Oil 3 tsp

Preparation

1. Heat oil in a pan add chopped ginger, small onion, chopped green chillies and coconut. Fry till they turn brown colour.

2. Grind them by adding coriander powder, chilli powder and hing into a fine paste.

3. To a pan add oil, mustard seeds, curry leaves, salt, grinded mixture and finally add jaggery.

4. After 3 mts turn off the heat.

5. Serve it with rice.

PANEER

Ingredients



Milk

Lemon juice or vinegar



Procedure



1. Bring milk to boil. Add lemon juice and stir well.

2. Milk will curdle. Turn off the heat.

3. Pour this curdle milk into any thin cloth.

4.Drain the water and twist the cloth and add some weight on top of the cloth.

5. After an hour take the paneer from the cloth and cut into cubes.

6. Paneer is ready.



(Note: Don't put heavy weight on the paneer, that will make your paneer hard.)

PAAL KOLUKKATAI

Ingredients

Rice flour 2 cups

Grated coconut 1/2cup

Cashew nut or almond powder (optional) 5 tsp

Sugar 1 cup

Milk

Preparation

1. To a bowl add rice flour, freshly grated coconut, 1/2 cup of sugar, powdered nuts and mix well by adding required amount of water.

2. Make it into a thick dough and make small balls.

3. Boil milk, add powdered nuts and remaining sugar, stir well.

4. Now add balls one by one without breaking.

5. Keep it in a low flame till all the balls get cooked.

6. Turn off the heat and serve.

PARUPPU KULAMBU

Ingredients

Toor dal 1 cup

Coconut 1/2 cup

Cumin seeds 1tsp

Mustard seeds 1 tsp

Coconut oil 2 tsp

Red chilli powder 1 tsp

Turmeric powder 1/2 tsp

Hing 1/2 tsp

Garlic 1 clove

Curry leaves 5 leaves

Salt to taste

Preparation

1. In a pressure cooker add toor dal, hing and turmeric powder and cook it.

2. Grind coconut, cumin seeds, garlic and garlic coarsely.

3. Heat oil in a pan add mustard seeds, curry leaves and cooked toor dal and salt.

4. Add coconut oil finally.

5. Serve with rice.

CHANNA MASALA

Ingredients

Chickpeas 1 cup

Onion 1

Tomato 1

Ginger garlic paste 2 tsp

Cumin seeds 1 tsp

Garam masala 1 tsp

Cinnamon 1/2 stick

Cloves 2

Bay leaf 1

Green chilli 2

Curry leaves 5 leaves

Coriander leaves 3 tsp

Red chilli powder 1 tsp

Cumin powder 1 tsp

Coriander powder 1 tsp

Turmeric powder 1/2 tsp

Lemon 1 tsp

Salt to taste

Oil 3 tsp

Preparation

1. Soak chickpeas over night. Boil it.

2. Heat oil in a pan, add cinnamon, cloves, bay leaf and cumin seeds. Fry well.

3. Add chopped onion,salt and fry till it turns golden brown.

4. Add turmeric powder, ginger garlic paste, chopped tomatoes and green chillies. Cook well.

5. Add cumin powder, coriander powder, red chilli powder and garam masala powder.

6. Now add cooked chickpeas and add lemon juice.

7. Turn off the heat. Serve it with battura, poori or chapati.

VADA CURRY

Ingredients

Drumstick 2

Brinjal 2

Masala vada 5

Coconut 1/2 cup

Cumin seeds 1 tsp

Red chilli powder 1 tsp

Curry leaves 5

Garlic 1 clove

Mustard seeds 1 tsp

Salt to taste

Oil 3 tsp

Preparation

1. Grind coconut, cumin seeds, garlic, red chilli powder finely.

2. Cut masala vada into pieces.

3. Heat a pan add oil, mustard seeds, curry leaves, drumstick and brinjal.

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

5. After they cooked, add grinded mixture. Mix well.

6. Finally add vada to these and off the stove.

7. Serve it with rice.

VATHA KULAMBU

Ingredients

Drumstick 3

Onion 1

Coconut 3 spoon

Urad dal 2 tsp

Channa dal 2 tsp

Coriander seeds 2 tsp

Fenugreek seeds 1/2 tsp

Curry leaves 10 leaves

Garlic 10 cloves

Tamarind lemon size

Hing 1/2 tsp

Red chilli 6

Sesame oil 3 spoon

Preparation

1. To a pan add oil, urad dal, channa dal, coriander seeds, red chilli, cumin seeds, fenugreek seeds, curry leaves and coconut. Fry well till they turn brown colour.

2. Cool and add small piece of garlic and hing. Grind them into a fine paste.

3. Soak tamarind in water and extract tamarind juice.

4. Heat a pan add sesame oil, mustard seeds, 2 red chilli, curry leaves, garlic and onion.

5. Fry them till the onion turns into golden brown.

6. Now add drumstick, water add salt. Cook them.

7. Now add grinded ingredients. After 5 mts turn off the heat.

8. Serve it with rice.