Carrot Poriyal

Ingredients

• Carrot - 1/4 kg (4-5 medium sized) finely chopped or grated
• Sambhar Podi - 1 tsp
• Idli Podi - 1.5 tsp
• Turmeric - 1/2 tsp
• Grated Coconut - 2 tbsp
• Salt to Taste
• Oil - 2 tsp

For Seasoning

• Mustard Seeds - 1/2 tsp
• Cumin Seeds - 1/4 tsp
• Urad Dal (Split) - 1/2 tsp
• Whole Red Chillies - 2
• Hing - 1/4 tsp
• Curry Leaves - 10

Procedure

Heat oil in a kadhai and add the ingredients listed under seasoning one after another. Once they start to crackle, proceed to the next step.

• 2 tsp oil
• 1/2 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1/2 tsp urad dal
• 1/4 tsp hing
• 2 whole red chillies
• 10 curry leaves

Add the grated/finely chopped carrot, idli podi, sambhar podi, turmeric and salt. Mix well. Keep on a low flame and cover for 2 minutes until the carrot gets cooked.

• 1/4 kg carrot finely chopped/grated
• 1 tsp sambhar podi
• 1.5 tsp idli podi
• 1/2 tsp turmeric
• salt to taste

Add the grated coconut.

• 2 tbsp grated coconut

The carrot poriyal is ready to be served! Eat this delicious side dish with hot rice & sambhar :)

Cauliflower Fry

Ingredients

• Cauliflower - 1 medium sized
• Hot water - 1 cup
• Gram Flour (Besan) - 2 tsp
• Rice Flour - 1.5 tsp
• Corn Flour - 1.5 tsp
• Red Chilli Powder - 1 tsp
• Hing - 1/2 tsp
• Ginger Garlic Paste - 1/2 tsp
• Kasuri Methi - 1/2 tsp
• Salt to Taste
• Oil for Deep Frying

Procedure

Cut the cauliflower into small florets and soak in hot water with a little salt for 10 minutes. Drain out the water.

• 1 medium sized cauliflower
• 1 cup hot water
• a little salt

In a wide mouthed bowl mix together the gram flour (besan), rice flour, corn flour, chilli powder, hing, ginger garlic paste, salt and kasuri methi. Add the florets to the bowl now and mix such that they are well coated.

• 2 tsp gram flour (besan)
• 1.5 tsp rice flour
• 1.5 tsp corn flour
• 1 tsp red chilli powder
• 1/2 tsp hing
• 1/2 tsp ginger garlic paste
• 1/2 tsp kasuri methi
• salt as per taste
• cauliflower florets from the earlier step

Heat oil in a kadhai for frying. Keep the flame on low and add the coated florets one by one. Fry till they turn golden-brown.

• coated florets from previous step
• oil for deep frying

The cauliflower fry is ready to be served! Perfect for an evening snack or a dinner starter with tomato ketchup on the side:)

Chow Chow Kootu

Ingredients

• Chow Chow - 1/4 kg finely chopped
• Turmeric - 1/4 tsp
• Tomato - 1 finely chopped
• Cooked Toor Dal- 1 tbsp
• Salt to Taste

For Masala Paste

• Grated Coconut - 2 tsp
• Green Chilli- 1
• Red Chilli- 1
• Peppercorn - 10
• Urad Dal - 1.5 tsp
• Hing - a generous pinch
• Oil - 1 tsp

For Seasoning

• Mustard - 1/2 tsp
• Cumin(Jeera) Seeds - 1/4 tsp
• Urad Dal - 1/2 tsp
• Curry Leaves - 10
• Oil - 1/2 tsp

For Garnishing

• Coriander - a handfull

Preparation

*Masala Paste- Dry roast and grind the ingredients to a paste.

• 2 tsp of grated coconut
• 1 green chilli
• 1 red chilli
• 10 peppercorn
• 1.5 tsp urad dal
• a generous pinch of hing
• 1 tsp oil

Procedure

Heat 1/2 glass of water in a kadhai and add the chopped chow chow, turmeric and salt. The vegetable will take 4-5 minutes to cook.

• 1 chopped chow chow
• 1/4 tsp turmeric
• 1/4 tsp salt

Add the tomato, cooked dal and the *masala paste. Mix well. Check salt. Add some if required. Continuously stir the contents till the kootu becomes thick (about 3 minutes).

• *masala paste
• 1 finely chopped tomato
• 2 tbsp cooked toor dal
• salt as per taste

In a separate vessel heat the coconut oil and put in the ingredients listed under seasoning. Once they start to crackle, put off the stove and add these into the kootu prepared in the previous step.

• 1/2 tsp oil
• 1/2 tsp mustard
• 1/4 tsp cumin(jeera) seeds
• 1/2 tsp urad dal
• 10 curry leaves

The chow chow kootu is ready :)Garnish with coriander and serve hot with rice !

• a handful of coriander

Chow Chow Mor Kolambu

Ingredients

• Chow Chow - 1
• Butter Milk - 1 cup
• Turmeric - 1/4 + 1/4 tsp
• Cumin (jeera) seeds powder - 3 tsp [if you don't have this- dry roast the cumin seeds and grind]
• Salt to Taste

For Masala Paste

• Coconut - 6 small pieces
• Green Chillies- 4
• Pepper - 1/2 tsp
• Cumin(Jeera) Seeds - 1/2 tsp
• Coriander(dhaniya) Seeds - 1/4 tsp
• Turmeric Powder - 1/4 tsp
• Ginger - 1/2 inch

For Seasoning

• Cumin(Jeera) Seeds - 1/2 tsp
• Curry Leaves - 5
• Hing - 1/2 tsp
• Red Chilli - 1
• Coconut Oil - 3 tsp

For Garnishing

• Ghee - 2 tsp
• Roasted Cumin Powder - 1/4 tsp

Preparation

*Masala Paste- Grind the ingredients to a fine paste.

• 6 small pieces of coconut
• 4 green chillies
• 1/2 tsp pepper
• 1/2 tsp cumin(jeera) seeds
• 1/4 tsp coriander(dhaniya) Seeds
• 1/4 tsp turmeric
1/2 inch piece of ginger

Procedure

Heat 1/2 glass of water in a kadhai and add the chopped chow chow, turmeric and salt. The vegetable will take 4-5 minutes to cook. Now drain the water and keep the chow chow aside.

• 1 chopped chow chow
• 1/4 tsp turmeric
• 1/4 tsp salt

Mix the *masala paste with the butter milk, turmeric powder and salt. Note: Sour butter milk tastes better for this preparation.

• *masala paste
• 1 cup buttermilk
• 1/4 tsp turmeric
• salt as per taste

Now heat a kadhai and add the buttermilk mixture the cooked chow chow from the previous steps. Keep the flame low. When bubble start to appear turn off the stove. Note: If you let cook for too long after the bubbles start appearing the kolambu will curdle.

• buttermilk mixture
• cooked chow chow

In a seperate vessel heat the coconut oil and put in the ingredients listed under seasoning. Once they start to crackle, put off the stove and add these into the kolambu prepared in the previous step.

• 3 tsp coconut oil
• 1/2 tsp cumin(jeera) seeds
• 1 red chilli
• 1/2 tsp hing
• 5 curry leave

Garnish with roasted cumin (jeera) powder and ghee. Serve hot with rice !

• 1/4 tsp roasted cumin (jeera) powder
• 2 tsp ghee

Idiyappam Basic

Ingredients

• Rice Flour - 2 cups
• Hot Water as required
• Lemon Juice - 1-2 tsp
• Coconut - 3 tsp
• Salt to Taste

For Seasoning

• Mustard - 1/2 tsp
• Cumin(Jeera) Seeds - 1/4 tsp
• Urad Dal - 1/2 tsp
• Green Chillies - 2
• Channa Dal - 1/2 tsp
• Curry Leaves - 10
• Oil - 2 tsp

Procedure

In a wide bowl take the rice flour and add salt. Now pour in the hot water a little bit at a time to make a soft dough.

• 2 cups rice flour
• salt as per taste

The utensils required for making idiyappam include idle plates for steaming and the idiyappam maker (sancha in Hindi). Grease the idli plates with oil.

• oil for greasing

Insert the dough into the idiyappam maker. Press it for the idiyappam spirals to come out onto the idli plates.

Put the idli plates into a rice cooker (or pressure cooker without a whistle) and steam for 2 minutes.

Heat oil in a wide bottomed kadhai and add all the ingredients listed under seasoning. Once they start to crackle, add the idiyappam. Stir well to make sure everything is mixed. Turn off the stove. Add grated coconut and lemon juice.

• 2 tsp oil
• 1/2 tsp mustard
• 1/4 tsp cumin (jeera) seeds
• 1/2 tsp urad dal
• 2 green chillies
• 1/2 tsp channa dal
• 10 curry leaves
• 3 tsp grated coconut
• 1-2 tsp lemon juice

Serve the yummy idiyappam hot!

Sambhar for Idli/Dosa

Ingredients

• Shallots - 20
• Mixed Vegetables (Beans, Carrot, Chow Chow, Brinjal, Orange Pumpkin, Potatoes, Ladies Finger) - 1 cup cut into small pieces
• Tomatoes - 2
• Sambhar Powder - 1 tsp
• Moong Dal - 1/2 cup cooked
• Turmeric - 1/2 tsp
• Salt to Taste
• Oil- 2 tsp

For Masala

• Red Chillies - 2
• Coriander Seeds - 1 tsp
• Channa Dal - 1 tsp
• Hing - 1/2 tsp
• Grated Coconut - 2 tsp
• Curry Leaves - 10
• Shallots (optional) - 2

For Seasoning

• Mustard - 1/2 tsp
• Cumin(Jeera) Seeds - 1/4 tsp
• Curry Leaves - 5
• Oil - 2 tsp

To Garnish

• Coriander - a handful finely chopped
• Lemon Juice - 1/4 lemon

Preparation

*Masala- Roast and grind the ingredients to a fine paste.

• 2 red chillis
• 1 tsp coriander seeds
• 2 tsp channa dal
• 1/2 tsp hing
• 2 tsp grated coconut
• 10 curry leaves
• 2 red shallots(optional)

*Dal+tomato- Grind the cooked dal and the tomatoes into a fine paste. Note: To cook the dal I normally pressure cook for 2 whistles.

• 1/2 cup cooked moong dal
• 2 tomatoes

Procedure

Heat a kadhai with oil and saute shallots in it for 2-3 minutes. Now add the mixed vegetables (add whichever you have) and saute for 5 minutes.

• 20 shallots
• 1 cup chopped mixed vegetables(Beans, Carrot, Chow Chow, Brinjal, Orange Pumpkin, Potatoes, Ladies Finger)

Add 1 cup water, sambhar powder, turmeric and salt and mix. Let the vegetables get cooked.

• 1/2 tsp turmeric
• 1 cup water
• 1 tsp sambhar powder
• salt as per taste

Add Dal + Tomato paste and *Masala and mix well. Let this boil for 10 minutes.

• *dal+tomato
• *masala

In a separate cup heat some oil and add the ingredients listed under seasoning. When they start to crackle, add them to the above prepared sambhar.Garnish with coriander and lemon.

• 2 tsp oil
• 1/2 tsp mustard
• 1/4 tsp cumin(jeera) seeds
• 5 curry leaves
• 1 handful chopped coriander
• Lemon juice from 1/4 lemon squeezed

The sambhar is ready to be served with hot steaming idlis and dosas!!

Pavakkai (Bitter Gourd) Stuffed Fry

Ingredients

• Pavakkai (Bitter Gourd / Karela) - 3 medium sized
• Salt to Taste
• Oil- 7 tsp

For Stuffing

• Fried Gram Flour Powder (pottu kadalai/ tala hua besan) - 3 tsp
• Salt - 1/2 tsp
• Turmeric - 1/4 tsp
• Red Chilli Powder - 1.5 tsp
• Corainder Powder - 1.5 tsp
• Fried Cumin (jeera) Powder - 1.5 tsp
• Parappu Podi - 1.5 tsp
• Tamarind Juice - 1.5 tsp
• Shallots - 3 tbsp finely chopped
• Fennel Seeds Powder (optional)- 1 tsp

Procedure

Cut the pavakkai (bitter gourd) into 1/2 inch slices and de-seed the slices. Cook with salt. The pavakkai should be half cooked.

• 3 pavakkai (bitter gourd) medium sized
• salt as per taste

Mix the ingredients listed under stuffing. Fill each of the pavakkai slices with stuffing as shown.

• 1/4 tsp turmeric
• 3 tsp fried gram flour powder (pottu kadalai/ tala hua besan)
• 1/2 tsp salt
• 1.5 tsp red chilli powder
• 1.5 tsp coriander powder
• 1.5 tsp fried cumin (jeera) powder
• 1 tsp fennel seeds powder
• 1.5 tsp parappu podi
• 1.5 tsp tamarind juice
• 3 tbsp shallots finely chopped
• half cooked pavakkai from previous step

Heat a kadhai with 5 tsp of oil. Arrange the stuffed pavakkai as shown. Let it cook on simmer for 10 min until the contents get roasted. Now turn the pavakkai over. Add another 2 tsp of oil and let the ingredients get roasted on the other side for 10 minutes. Note: The pavakkai can also be arrange on a tava(instead of a kadhai) and kept on the stove to reduce the amount of oil used.

• 7 tsp oil
• stuffed pavakkai from previous step

The stuffed pavakkai fry is ready to be served hot with sambhar rice or curd rice or lemon/tamarind/tomato rice! This side dish is versatile in its ability to go with many foods :)

Kalakai (Cranberry) Thokku

Ingredients

• Kalakai (Cranberry) - 30
• Turmeric - 1/4 tsp
• Red Chilli Powder - 1 tsp
• Salt to Taste
• Oil- 5 tsp

For Seasoning

• Mustard Seeds - 1/2 tsp
• Hing - 1/2 tsp

Procedure

Heat oil in a kadhai and add the mustard and hing. When the mustard starts crackling put in the kalakai with salt. Saute for 5 minutes.

• 5 tsp oil
• 1/2 tsp mustard
• 1/2 tsp hing
• 30 kalakai (cranberry)
• salt as per taste

Add the turmeric and red chilli powder. Stir continuously and mash the kalakai. Keep doing this until the oil seeps out as can be seen below.

• 1/4 tsp turmeric
• 1 tsp red chilli powder

The kalakai thokku is ready to be served! Delicious with curd rice :)

Adai Thosai

Ingredients

• Boiled Idli Rice - 1/2 cup
• Raw Rice - 1/2 cup
• Bengal Gram (Besan) - 1/2 cup
• Whole Green Moong - 1/2 cup
• Urad Dal - 1/4 cup
• Toovar Dal - 1/2 cup
• Horse Gram (Kulthi/Kollu) - 1/4 cup
• Red Chillies- 20
• Curry Leaves - 30
• Hing - 1 tsp
• Salt to Taste
• Oil- 1 tsp for each Thosai

For Seasoning

• Mustard Seeds - 1 tsp
• Cumin Seeds - 2 tsp
• Urad Dal (Split) - 1 tsp
• Hing - 1/4 tsp
• Curry Leaves - 10
• Oil- 2 tsp

Procedure

Soak the boiled rice, raw rice and the different dals for at least 1.5 hrs. Grind these with salt, curry leaves, hing and red chillies.

• 1/2 cup boiled idli rice
• 1/2 cup raw rice
• 1/2 cup gram flour (besan)
• 1/2 cup whole green moong
• 1/4 cup urad dal
• 1/2 cup toovar dal
• 1/4 cup horse gram (kollu/kulthi)
• 20 red chillies
• 30 curry leaves cup raw rice
• 1 tsp hing
• salt as per taste

Now season the batter with made in the previous step with the ingredients listed under seasoning. Heat the oil and add the ingredients one by one until they crackle. Now put these into the batter. Stir well.

• 2 tsp oil
• 1 tsp mustard
• 2 tsp cumin seeds
• 1 tsp urad dal
• 1/4 tsp hing
• 10 curry leaves

Heat a pan on slow flame and spread 1 tsp of oil on it. Now spread one laddle of the batter on the pan and leave to cook for about 5 minutes. Repeat for each thosai.

• 1 tsp oil per thosai

The adai thosai is ready to be served! Eat hot with idli podi/jaggery/avial or coconut chutney :)