Archive for the Category » Main Course (V) «

Keerai Tannisaru

1.Any green (spring onion, leaves of drum-stick etc, cleaned and cut into small pieces-4 cups.
2.Toor Dhal-half cup
3.Small onions-sliced into .25 cm thick pieces
4.Tomato-1 no cut into small pieces
5.shredded coconut – half cup
6.Sombu – 2 tsp
7.Red chili powder 2 tsp
8.Coriander powder – 4 tsp
9.Turmeric powder – half tsp
10.Oil-6 tsp
11.Salt to taste
12.Karuvadagam – 3 tsp

1.Boil door dhal. Grind cocunut with sombu into smooth paste
2.Heat 5 cups of water (better to use the water used for cleaning rice) in a kadai, add red chili powder, coriander powder, turmeric powder, onion, tomato and boil for about 8-10 m.
3.Add greens and boil for another 2 m,
4.Add cocunut-sombu paste, boiled toor dhal and boil for another 3 m.
5. Heat oil in a kadai, reduce heat and add karuvadagam. After it splutters, add it to tannisaru. Close with a lid and boil for one more minute.

Coconut rice


  • Mustard seeds
  • Split Urad dal
  • Split Channa dal
  • Green chilies
  • Ginger
  • Asafoetida power
  • Curry leaves
  • Salt
  • Rice
  • Coconut oil
  • Shredded coconut


  • Cook rice, but not mushy
  • Add coconut oil and cooking oil to pan
  • Add mustard seeds
  • Add channa dal and urad dal when mustard seeds are starting to splutter
  • Add green chilies, ginger, curry leaves
  • Add asafoetida powder last and add the shredded coconut
  • Mix for 2 to 3 minutes until the coconut is light crispy
  • Add to rice and mix
  • Add more salt, shredded coconut, or coconut oil to adjust taste
  • Garnish with corriander seeds

Lemon rice


  • Lemon juice
  • Gingely oil
  • Mustard seeds
  • Split Urad dal
  • Split Channa dal
  • Green chilies
  • Ginger
  • Asafoetida power
  • Curry leaves
  • Salt
  • Rice
  • Turmeric powder


  • Cook rice
  • Add 1 tsp turmeric rice to the rice when it is hot
  • Add gingely oil and cooking oil to pan
  • Add mustard seeds
  • Add channa dal and urad dal when mustard seeds are starting to splutter
  • Add green chilies, ginger, curry leaves
  • Add asafoetida powder last and pour the mix into the rice on top of the turmeric
  • Add gingely oil to the rice, salt, and lemon juice
  • Mix the rice
  • Add more turmeric powder, salt, lemon juice and mix to reach required level of color, and taste.


Ragi Porridge (Kelvaragu Koozh)


  • Ragi Powder – 4 cups (250g)
  • Cooked rice – 1 cup
  • Curd – 2 cups
  • Salt to taste


  1. Add 3 cups of water to ragi powder and mix well. Cover it and leave to ferment for 24 hours.
  2. Mix again with one cup of  water and boil on a thick bottomed vessel with constant stirring. Otherwise the bottom layer will get burned, stick to the vessel and turn black creating burnt smell.
  3. Add cooked rice and mix well.
  4. Continue to boil in medium fire with constant stirring to make a thick paste.
  5. Remove from heat. Wet your hand and touch the paste. If it is non-sticky then it is fully cooked. If it sticks, boil the paste further to get it cooked. Allow it to cool.
  6. Mix two cups of curd with salt. Add this to ragi paste and mix well.
  7. This porridge tastes well with raw small onions, fried puppets, thick dry fish kulambu/fry, vathal/garlic kulambu, any type of pickle.

Vegetable Sandwich


  • Bread – 2 slices
  • Egg 1
  • Cucumber – 4 to 5 slices
  • Tomato – 4 to 5 slices
  • Onions – sliced
  • Bell peppers (Capsicum) – sliced
  • Potato chips (I like Lays Plain)
  • Ketchup (I love Maggi Hot & Sweet)
  • Mayonnaise


  1. Toast the bread slices with a little butter
  2. Make a omelet (omelette) with the egg; add salt and crushed black peppers according to your taste
  3. Take one slice of toast and spread mayonnaise on it
  4. Start adding layers of the different vegetables, chips, and omelet
  5. Spread the ketchup on the other slice of bread and put it on the top
  6. Then apply pressure on the top to crush the chips and reduce the sandwich thickness so that it fits the mouth
  7. Here is how I make mine:
    • Bread (top)
    • Ketchup
    • Chips
    • Cucumbers
    • Omelet
    • Onions
    • Bell peppers
    • Mayo
    • Bread (bottom)

Rava Dosa


  • Rava – 2 cups
  • Rice Flour – 1.5 cup
  • Maida – 1 cup
  • Curd – 1 cup
  • Red chilli powder – 1 tsp
  • Salt to taste
  • Water – 4 cups
  • Big Onion – 1 -cut into thin 1″ slices
  • Green Chillies -2 -cut into thin round pieces
  • Ginger – 1″ – cut into tiny pieces
  • Pepper – 2 tsp – crushed coarsely
  • Jeera (cumin seeds) – 2 tsp
  • Curry leaves – 10 – cut into pieces
  • Coriander leaves cut into pieces – 2 tsp
  • Ghee / sesame oil


  1. Take Rava, rice flour, maida, curd, red chilli powder and salt in a bowl.
  2. Add water to the above, mix throughly and keep aside for 1 hour.
  3. Add onion, green chillies, ginger, pepper, cumin seeds, curry leaves and coriander leaves to the above batter and, if needed, add more water to have a thin consistency so that the batter will flow freely in a hot tava.
  4. When tava is hot, stir the batterwith a ladle and spread a thin layer starting from the outer edge to the centre. Do not press the batter with the ladle. Add a few drops ghee / sesame oil to the dosa. Remove when dosa is crispy and fully roasted. In case the dosa is thick add more water to the batter.
  5. Seve hot with coconut chutney and sambar.

Chennai Mutton/Chicken/Vegetable Biriyani


  • big onion 250g – cut into small square pieces
  • tomato 250g – cut into tiny square pieces
  • Mutton 500g
  • Basmati rice 500g
  • ginger 2″
  • garlic gloves 20
  • cinnamon 1″
  • cloves  4
  • cardamom 4
  • brinji leaves 2
  • green chilly 5 -split lengthwise
  • pudina leaves -50 g  cleaned
  • coriander leaves -50 g cleaned
  • chilli powder 2 tsp
  • turmeric powder 0.5 tsp
  • oil & ghee 150 ml
  • salt to taste


o Soak cleaned mutton pieces in 1 cup of thick curd and half tsp turmeric powder for at least 30 minutes.

o  Clean  rice with water and drain the water

o  Grind ginger and  garlic into fine paste


  1. Pour 50 ml of oil in cooker and, when the oil is hot, saute cinnamon, cloves, cardamom, brinji leaves for 1 minute
  2. Put the onion pieces and fry till golden brown
  3. Add ginger-garlic paste and saute for 1 minute
  4. Add tomato pieces and fry well till it mashes and loses its wet flavor
  5. Add mutton-curd mix and fry for 5 minutes in cooker
  6. Add chili, coriander, turmeric powder, half of pudina and coriander leaves and saute for 2 minutes
  7. Add 1.5 vol of water for 1 vol of rice to the cooker and while boiling add rice, stir the contents, cover the cooker and put wait when steam steadily comes out
  8. After one whistle, reduce heat and sim for 10 minutes
  9. After the cooker cools, open the cooker and if water remains, turn the contents till the rice dries up and separates into individual pieces
  10. Garnish with fried-golden brown onion pieces, pudhina and coriander leaves.

Note: 1.The same procedure may be followed for making chicken/vegetable briyani with the following modifications: Marinate,  for at least 30m, 500g of cleaned chicken pieces with ginger-garlic paste, 1 tsp chili powder, quarter tsp garam masala powder, quarter tsp turmeric powder, 1 tsp salt. Fry the chicken pieces in oil till gloden brown in low heat.

For Vegetable Briyani cut into small pieces potato, beans, carrot, cauliflower & other suitable vegetables such as greenpeas.

Sakarai Pongal (Sweet Pongal)


  • Raw rice 250 grams (½ lb)
  • Paasi paruppu (Moong dal) 50 grams (½ cup)
  • Vellam (Jaggery/Brown sugar) 300 grams (¾ lb)
  • Cashews 10 no
  • Raisin (dry grapes) – 20 no
  • Cardamom 10 split
  • Coconut cut into tiny bits (1/2 cup)
  • Ghee (clarified butter) 100 grams (½ cup)


  1. Fry the moong dal in a pan without oil till it turns light brown
  2. Mix the rice and dal together and and press cook (3 whistles +3 m sim) with water (3 to 4 cups of water for each cup of rice+dal). When cool, open the cooker and lightly smash the rice-dhal mix. Check the consistency, if watery, heat in sim mode further with constant mixing to get desired consistency
  3. Heat ½ cup water in a pan with the brown sugar and boil till the syrup reaches the consistency where if you take a pinch of the syrup between your fingers it should be sticky and form a thread between the fingers
  4. Remove from heat and mix the boiled rice to the syrup
  5. Fry the cashews, raisins and coconut bits, each separately, in 2 tsp ghee till they brown lightly and add to the rice
  6. Add crushed cardamoms and the left over ghee and mix well

Rice Pongal-(White (Ven) Pongal)


  • Raw rice 250 grams (½ lb)
  • Paasi Paruppu (Moong dal) 50 grams (½ cup)
  • Crushed black pepper 2 tsp
  • Cumin 2 tsp
  • Ginger 1 inch piece diced
  • Cashews 10 diced
  • Ghee (clarified butter) 100 grams (1 cup)
  • Curry leaves
  • Cilantro
  • Salt


  1. Add water (3 cups water to one cup rice+dal)
  2. Cook the rice and dal with salt in a cooker
  3. Heat 4 tsp oil in a pan in slow fire and fry the pepper and cumin till they splutter
  4. Add the cooked rice and mix well
  5. Fry the cashews ginger in ghee and add them to the rice along with the ginger
  6. Add the left over ghee, curry leaves, and cilantro

Toor Dal Karuvadagam Kulambu


  • Toor dal 1 cup
  • Tamarind paste 1 tbsp
  • Eggplant or Drumstick or Beans or Sword beans
  • Red chili powder 2 tsp
  • Coriander powder 3 tsp
  • Turmeric powder 1/2 tsp
  • Asafoetida 1 pinch


  1. Cook the toor dal and keep aside
  2. Dissolve the tamarind paste in 4 cups of water
  3. Add the vegetables to the tamarind water and red chili powder, coriander powder, turmeric powder, asafoetida, and salt and let the mix boil
  4. When the vegetables are cooked add the toor dal
  5. In a separate pan add a few spoons of oil and fry karuvadagam and pour it into the kulambu
  6. Garnish with curry leaves and cook for 2 minutes