Kothamalli Thogayal(Coriander chutney)

Ingredients

• Coriander                               1Bunch
• Urad dhal                               1Tbs
• Red chillies                              Few
• Tamarind                                Small piece
• Asafoetida                              1/4spoon
• Salt                                         To taste
• Tomato                                   1
• Coconut scraped                     1Tbs    
• Seasame oil                             1Tbs  

Method

1. Heat oil in a pan and roast urad dhal and red chillies till golden brown.

 2.Pour it into the mixer jar and allow it to cool.add tamarind,salt and asafoetida to it.

3. With the rest of the oil in the pan   saute the washed coriander and cut tomatoes.  

4.Cool this also and grind the ingredients that is in the mixer with one spoon of scraped coconut first and then add the coriander leaves and the tomatoes.grind to a coarse paste and not very fine.

It can be served with hot rice and seasame oil when you make more kozhambu.

I have added tomato and coconut just for binding, because when you saute the coriander leaves it shrinks in size so to add volume i have added tomato and coconut.

It is also an accompaniment for idli,dosa,upma  and uthappam if made little watery.

Katharikai Rasavangi

Ingredients

• Brinjal                                  250gms
• Tamarind                              Marble sized ball
• Tur dhal                               1/2 cup
• Salt                                      To taste
• Jaggery                                One spoon 
• Turmeric powder                 Half spoon

To roast and grind

• Channa dhal                                1tbs
• Urad dhal                                    1tbs
• Coriander seeds                          1tbs
• Red chillies                                  6nos
• Coconut scraped                         2tbs
• Curry leaves                                Few

To Season

• Oil(gingelly)                                 1tbs
• Mustard seeds                             1tsp
• Urad dhal                                    1tsp
• Red chillies                                  Few
• Curry leaves                                Few
• Asafoetida                                  1/2 spoon

Method

   1.Pressure cook the tur dhal in the cooker with turmeric.Soak tamarind in hot water.

   2.Roast the ingredients in a little gingelly oil and cool it.

   3.Extract the juice from the tamarind and boil the brinjal in that water with turmeric.

   4.Grind the roasted dhal,chillies and coconut into a paste.

   5.Once the brinjal is cooked,add salt,the ground paste and the tur dhal and allow it to boil to the required              
      Consistency.Add jaggery and season it with all the ingrdients and finally asafoetida.

   It is a main dish served with rice and vegetables.

Pal payasam(milk kheer)

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Ingredients

• Basmati rice                        One handful
• Milk                                    One litre
• Sugar                                  One  cup
• Saffron(optional)                  Few strands
• Ghee                                   One spoon

Method

1. Gently fry the basmatic rice in one spoon of ghee.

    2. Pour one litre of milk and allow it to boil in a slow fire.

    3.Check if the rice is cooked and slow cook till the milk reduces to half.

   4.Add sugar and boil further so that sugar gets dissolved and payasam becomes thick.

   5.Add saffron dissloved in hot milk  and elaichi powder(optional) and serve hot.

Tips

Use a thick bottmed  and tall vessel so that milk does not overflow.

You can add cardamom powder,saffron or nutmeg powder to your taste.

You can also add condensed milk and make it faster if you do not have time.

Palak Paneer

Palak  Paneer

Ingredients

Palak	2 bunches
Paneer	200gms
Onions	2
Tomatoes	2
Ginger	small piece
Garlic	3 pods
Salt
Chilli powder	1tsp
Coriander powder	1tsp
Jeera powder	1tsp
Garam masala powder	1tsp
Butter or oil

Method

Chop and wash the palak well and allow the water to drain.

Boil the palak with salt and puree it with ginger,garlic and green chilli.

Shallow fry the paneer pieces in butter or oil and keep it aside.

Heat oil in a pan and add jeera and fry onions till brown and add tomatoes.

Cook till the tomatoes are done and add all the powders and salt.

Finally add the garam masala powder and the paneer pieces.

Serve hot with rotis,phulkas or nan.

pizza(indian style)

Pizza(Indian style)

Ingredients

1.    For the dough

Maida	500gms
Yeast	1tsp
Milk	half cup
Curds	to knead
Salt	as required
Sugar	1tsp

1.     For the topping

Onion	2
Tomato	2
Capsicum	1
Paneer	Few blocks
Salt	To taste
Chilli powder	1tsp
Garam masala powder	1tsp

1.     spread

Pizza sauce	To spread
Cheese spread	To spread

Method

Spread the maida in a plate or vessel and make an impression in the middle

Pour warm milk in that and add one spoon of dry yeast and allow it to dissolve

Knead the dough after half an hour with salt,sugar and curds.

Leave it for two hours until the dough doubles in size.

Sauté the vegetables with salt,chilli powder and garam masala powder.

Soften the dough further and spread it big enough to make the pizza base.

Spread the dough on the baking pizza plate and spread pizza topping one layer and cheese spread one layer.

Spread the vegetables on top of that and shred cheese  and place some paneer pieces.

Preheat the oven and bake the pizza at 200 degree Celsius for 12 – 15 minutes

Slice the pizzas with a pizza cutter and enjoy the hot Indian tasting pizza.

Vegetable Noodles

• Noodles                              1Pkt
• Onion                                  2
• Tomatoes                            2
• Carrot                                 1
• Capsicum                            1
• Peas(shelled)                       half cup  
• corn kennels                        half cup 

• Pepper powder
• Salt

• Soya sauce
• chilli sauce

Method

1. Slice the vegetables as shown in the picture.
2. Boil the noodles with peas,corn and strain it and add little oil so that it does not stick together.
3. Saute the vegetables in a kadai starting with onion,tomato and finally the capsicum
4. Add salt and pepper powder and then the cooked noodles and mix gently.
5. Add the chilli sauce and soya sauce and serve hot with tomato ketch up.

Coconut rice

Ingredients

• cooked rice                                                        1cup
• coconut scraped                                                 half a coconut
• green chilli                                                          2
• red chilli                                                             2
• curry leaves                                                        few
• salt                                                                    To taste

Seasoning

• mustard seeds                                                  1tbs
• kadalai paruppu or channa dal                          2tbs

Method

• cook rice in the rice cooker and spread it on a plate to cool and add few spoons of oil.
• heat oil in a pan,add mustard seeds and channa dal,green and red chillies and asafoetida.
• add the scraped coconut,curry leaves and switch off the gas.fry it till the heat is on.
• when it cools down add the rice,salt and mix well.serve with fried urad papad.

It comes under the category of kalanda sadam and it is made on a lot of occassions and it is a part of festival menu.It is made on chitra pournami,kannu pandigai(next day after pongal)





Jeera rasam

Required

• Tur dhal   1tbs
• Cumin seeds1   tbs
• Red chillies    4
• Curry leaves  few

soak all this in water for one hour and grind into a smooth paste.

Tamarind      marble sized ball
tomato          1

Method

1.soak tamrind in hot water and extract water 3 times.
 boil the tamarind water with salt and tomato .

2.add the ground paste and 2 glasses of water and bring it to boil.

3.season with mustard seeds and serve with rice and ghee.