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Rava Dosa

Ingrdients:

  • 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

Procedure:

  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.

Potato Curry

Ingredients:

  • Potatoes – 250 grams (1/2 lb), diced
  • Red chili powder – 1 tsp
  • Corriander powder – 1 tsp
  • Turmeric powder – 1 pinch
  • Salt
  • Fennel seeds – 1 tsp, crushed
  • Onions or Pearl onions- 1 cup, finely chopped
  • Tomatoes – 1/4 cup, finely chopped
  • Curry leaves
  • Cilantro
  • Oil – 3 tsp
  • Mustard seeds – 1/2 tsp
  • Coconut – 3tsp
  • Fennel – 1 sp

Method:

  1. Grind the coconut and fennel into paste and keep aside
  2. Cook the potatoes.
  3. Add the red chili powder, turmeric powder, salt, and 2 cups of water to the cooked potatoes and keep aside
  4. In a pan add 3 tsp oil. Add the mustard seeds, onions and fry till the onions brown
  5. Add tomatoes and curry leaves and cook till the curry leaves brown
  6. Add the potatoes and cook in slow fire till the gravy thickens and the turn off the stove
  7. Garnish with cilantro

Note:

  • Keep stirring so that the potatoes don’t burn
  • Add oil if needed to keep the potatoes from burning

Potato Curry (Simple version)

Ingredients:

  • Potatoes – 250 grams (1/2 lb), diced
  • Red chili powder – 3 tsp
  • Turmeric powder – 1 pinch
  • Salt
  • Fennel seeds – 1 tsp, crushed
  • Onions – 1 cup, finely chopped

Method:

  1. Cook the potatoes.
  2. Add the red chili powder, turmeric powder, salt, and 2 cups of water to the cooked potatoes and keep aside
  3. In a pan add 3 tsp oil. Add the fennel, onions and fry till the onions brown
  4. Add the potatoes and cook in slow fire till the gravy thickens and the turn off the stove

Vegetables Kootu/Gravy

Ingredients:

  • One of the following vegetables – 500 grams (1 lb)
    • Cabbage
    • Cluster Beans (Avarakkai)
    • Green Beans
    • Black Eyed Beans (Karamani)
  • Green Chilies or Red Chilies- 2
  • Oil
  • Salt
  • Curry leaves
  • Coconut – 2 tsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Cumin (Jeera) – 1 tsp
  • Moong Dhal (Pasi Paruppu) or Toor Dhal – 1 cup

Method:

  1. Cook the vegetable with salt and a pinch of turmeric and keep aside
  2. Cook the dhal and keep aside
  3. Grind the coconut, cumin, chilies and keep side
  4. In a pan add 2 tsp of oil and add mustard seeds, urad dal, curry leaves, and fry them
  5. Add the onions and fry till they start to brown
  6. Add the cooked vegetables and fry for two minutes
  7. Add the coconut paste from step 3 and the cooked dhal from step 2, stir for 2 minutes and turn off the stove

Note:

  • If cooking cabbage then add 2 tsp finely chopped ginger stir just before turning off the stove

Vegetable Poriyal

Ingredients:

  • One of the following vegetables – 500 grams (1 lb)
    • Cabbage
    • Cluster Beans (Avarakkai)
    • Green Beans
    • Black Eyed Beans (Karamani)
  • Onions – 2 tsp, finely chopped
  • Green Chilies – 1, finely chopped
  • Red chilies – 1, cut in two
  • Oil
  • Salt
  • Curry leaves
  • Coconut – 2 tsp, grated
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp

Method:

  1. Cook the vegetable with salt and a pinch of turmeric and keep aside
  2. In a pan add 2 tsp of oil and add mustard seeds, urad dal, curry leaves, and fry them
  3. Add the green chilies, red chilies, onions and fry till they start to brown
  4. Add the cooked vegetables and fry for two minutes
  5. Add the grated coconut, stir and turn off the stove.

Note:

  • If cooking cabbage then add 2 tsp finely chopped ginger stir just before turning off the stove
  • Add a handful of  Moong Dhal (Pasi Paruppu)  to the vegetables & cook

Beans/Cabbage Porial

Ingredients:

  • Pasiparuppu (broken green-gram dhal)-2 tsp
  • beans/cabbage-250g-finely chopped
  • Green chilli 2 no – finely chopped
  • Coconut powder/scrapping – half cup
  • mustard 1 tsp
  • urad (blackgram) dhall –1tsp
  • curry leaves 10
  • turmeric powder half tsp
  • salt to taste

Method:

  1. Heat 150 ml water in a kadai. Wash pasiparuppu and add to boiling water and cook for 3 minutes. Add beans/cabbage, turmeric powder and salt to taste. Allow the water to boil off and remove from heat.
  2. Heat 2 tsp oil and roast mustard and urdu dhall till they splutter. Add green chilli and curry leaves. Add cooked vegetables and mix coconut powder. Througly mix and cook for a minute and remove from fire.

Adai-Alavanthipuram Special

Ingredients:

  • Boiled rice 1.5 cup
  • raw rice 0.5 cup
  • tuar dhal (red gram) 1 cup
  • channa dhal (Bengal gram) 0.25 cup
  • red chili 6
  • red chili powder 1 tsp
  • sombu (aniseed) 3 tsp
  • hing (asafetida) 1 pinch
  • small onion 2 cup-thinly sliced
  • ginger 1”-finely sliced
  • curry leaves 20 -broken
  • oil
  • salt to taste

Procedure:

  1. Wash both rices and soak in water for 2-3 hr. Wash both dhals and soak in water for 2-3 hr.
  2. Grind red chilies, sombu, asafetida, salt into coarse paste. Add soaked rice and grind coarsely. Add soaked dhal and grind again coarsely with adequate water to make a thick batter.
  3. Add sliced red chili powder, small onion, ginger, curry leaves, mix well and keep aside for 1 hr.
  4. Heat a shallow pan; pour the batter into a thick, round layer, a little loosely by spreading it with a ladle. Add drops of oil and turn it when bottom side turns golden brown. When this side also turns golden brown, remove the adai and serve with jaggery/ sambar/coconut chutney.

Chettinadu Milk Paniyaram

Chettinadu Milk Paniyaram

  • Raw rice (1 cup)
  • Urad (black gram)
  • dhal (1cup)
  • sugar (1cup)
  • coconut milk 3 cups
  • cardamom 2

1. Clean 1 cup of raw rice and 1 cup of Urad (black gram) dhal with water and soak in water for 30m. Grind them into thick batter.
2. Heat oil in a pan. Drop small goblets of batter into oil and fry till turn light brown. Remove from oil and drop them into warm water for a while and collect them in a bowl.
3. Add sugar and crushed cardamom to coconut milk. Soak the paniyaram for 5m and serve

Ennai Kathrikai (Oily Eggplant)

Ingredients:

  • Tamarind paste 2 tsp
  • Eggplant 5
  • Onion 1 thinly sliced
  • Tomato 1 thinly sliced
  • Green chili 1 thinly sliced
  • Fenugreek 1 tsp
  • Mustard seeds ¼ tsp
  • Sesame seeds 1 tsp
  • Pepper powder 1 tsp
  • Red chili powder 2 tsp
  • Turmeric powder 1 pinch
  • Salt

Procedure:

  1. Mix the tamarind in 4 cups of water
  2. Slice the eggplant from the end till ¾ so that its connected near the stem and soak in water
  3. Roast the sesame seeds, fenugreek seeds, and mustard seeds each separately and grind them to a powder and mix it to the tamarind juice
  4. Add the pepper powder, chili powder, turmeric powder, and salt to the tamarind juice
  5. Heat 6 tsp oil in a pan and fry the onions, tomatoes, and green chilies for 2 minutes
  6. Add the eggplant and and cook them completely
  7. Add the tamarind juice mix and cook till till the gravy thickens

Sakarai Pongal (Sweet Pongal)

Ingredients:

  • 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)

Procedure:

  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