Kuzhipaniyaram

Ingredients:

• 1 cup Dosa dough
• 2 tea spoons Rice Flour
• 1 Big Onion (optional)
• 2" Ginger
• 1 spoon Black pepper
• 2 - 3 Green chilies
• 1 spoon cumin seeds
• Salt

Method:

• Cut onion and green chilies in to small pieces.
• Mix all the ingredients in the dough
• Make them as appams in non stick appam maker.
• Serve hot with coconut chutney.

Images:

Utthappam - Tomato

Ingredients:

• 1 cup Dosa dough
• 2 tea spoons Rice Flour
• 1 Big Onion
• 2 - 3 Green chilies
• 1/2 spoon cumin seeds
• 1/2 cup Cut Tomato into small pieces.
• Salt

Method:

• Cut onion and green chilies in to small pieces.
• Mix all the ingredients in the dough except tomato.
• Make them as thick Dosa.
• After pouting dosa dough put cut tomato pieces on that.
• Turn it carefully.
• This is one type of Utthappam.

Chappate salad

Ingredients:

• Old Chapatti 5 - 6
• Grated carrot 1 cup
• Cut cucumber 1 cup
• Cut onion 1 cup
• Cut tomato 1 cup
• Pudina chutney 1/4 cup
• Dates chutney 1/4 cup
• Ghee 1/4 cup
• To make pudina chutney:
• One hand full pudina
• One hand full corinder
• Green chilly 1
• Cummin seeds 1/2 sp.
• Salt
• Lemon 1/2
• 1. Wash pudina and corinder.
• 2. Add all the other items and grind them finely.
• 3. Now pudina chutney is ready.
• 4. Keep aside.
• To make Dates chutney:
• Dates 10 - 12
• Kis Mis 10 - 12 (Dried grapes)
• Jaggery 4 Tes spoons
• Red chilly powder 1/2 Tea spoon
• Garam masala powder 1/4 Tea spoon
• Tamarind - A small lemon size
• Salt to taste

Method:

• 1. Clean dates and kis mis.
• 2. Pour some water in a deep pan and put the dates and kis mis.
• 3. Bring it to a boil.Grind the as paste.
• 4. Soak tamarind in a cup of water and take thick water from it.
• 5. Add tamarinds water in the pan. Add grind paste also.
• 6. Add red chilly powder, Powdered jaggery, garam masala and salt in it.
• 7. Let is boil of 10 min.
• 8. Remove it from the fire and keep aside.
• 9. You can also keep it for a month.
• How to make:
• 1. Put a thava in gas.
• 2. Re heat the chappates one by one by pouring ghee.
• 3. Make them crispy.
• 4. Make them into small pieces.
• 5. Take a big bowl.
• 6. Put carrot, cucumber, onion and tomato pieces.
• 7. Add chapate pieces and mix well.
• 8. Now add the chutney in the mixer as per your taste.
• 9. Mix well and serve.

Pazhaya thu vathal 2

Ingredients:

• 1 Cup cooked rice
• 2 – 3 spoons red chilly powder/ green chilly paste 1sp.
• Salt

Method:

• Put the cooked rice in the mixer grinder and make a smooth paste.
• Add red chilly powder/ green chilly paste and salt.
• Make small balls out of it and sundry.
• Or make like gravy and pour like small pappad on the sheet.

Pazhaya thu vathal

Ingredients:

• 1 Cup cooked rice
• 2 – 3 spoons red chilly powder/ green chilly paste 1sp.
• 1 Big Onion
• Salt

Method:

• Put the cooked rice in the mixer grinder and make a smooth paste.
• Add red chilly powder/ green chilly paste and salt.
• Add chopped onions.
• Make small balls out of it and sundry.
• Or make like gravy and pour like small pappad on the sheet.

Notes:

• If you don’t want to put the cooked rice in the mixer grinder, then just mix with onion, red chilly powder and salt by hand and make like CURD RICE.
• Then make small balls out of that and sundry them.

Kofta Curry from Leftover Rice

Ingredients:

• For Koftas
• 1 1/2 cups leftover rice
• 1/2 cup grated bottlegourd
• salt to taste
• 1 tbsp chopped corriander
• 1 tsp rice flour
• 1/2 tsp chilli powder / 2 green chilly
• oil to to deep fry
• For Gravy
• 2 red chilli
• 8-10 cashewnuts
• 1 tomato
• 1 onion
• 2-3 garlic
• 1" piece ginger
• 1/4 tsp cinnamon powder
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala
• 2 sp butter
• salt
• oil to fry

Method:

• Mix all ingredients for gravy and grind in a grinder.
• Keep aside.
• Squeeze water from the grated gourd.
• Add all other ingredients for Koftas, except oil.
• Make table tennis-ball sized rounds.
• Fry till golden.
• Used 2 tbsp butter in another kadai and heat.
• Add gravy and fry for 4-5 minutes till the oil separates.
• Add Koftas and bring to boil.
• Serve hot with chapatis or puris.
• Mm.. heavenly taste.

Idly fry

Ingredients:

• Old and hard Idly 10 - 12
• Salt
• Red chilly powder
• Oil to fry

Method:

• Some times we will not get soft Idly and we will not be able to eat them as it is.
• So at that time you can make Idly uppma or Idly fry.
• To make Idly fry, Cut idly 12 - 16 pieces.
• Make all the idly like that and keep aside.
• Pour oil in a pan and deep fry them like PANEER PIECES.
• Remove the crispy idly pieces.
• Put some salt and red chilly powder on it and mix well.
• Serve with tomato sauce.
• Or Put salt, chopped onions, chopped green chilly,
• Fresh coriander leaves and mix well.

Images:

Bhel from left over bread

Ingredients:

• 4-5 slices bread.
• 1/2 cup finely chopped onions
• 1/2 cup finely chopped tomatoes
• 1/2 cup finely chopped boiled potatoes
• 2 tbsp finely chopped corriader
• 1/2 cup fine sev
• tamarind chutney
• spicy green chutney
• 2 sp ghee
• salt to taste

Method:

• Cut bread slices into small pieces.
• Fry them in a kadai by putting ghee.
• Fry them very crispy and remove.
• Keep aside.
• In small individual bowls:-
• First put a layer of onion then tomato then potato then bread crumbs, then sev.
• Sprinkle some of the chutneys.
• Sprinkle a pinch of salt.
• Garnish with coriander.
• Serve immediately with hot tea or coffee.
• Children like this very much.

Images:

Cutlets from Leftover Vegetables

Ingredients:

• 2 potatoes, boiled, peeled and mashed.
• 1 Cup leftover boiled or cooked vegetables.
• salt, chillies green as required.
• 2-3 slices bread
• 1/2 tsp ginger-garlic paste
• Oil to shallow fry.
• 1/2 tsp cornflour.

Method:

• Add all ingredients to the potatoes except oil and bread.
• Run the bread in a dry mixie to get fine bread crumbs.
• Keep aside.
• Mash the potato well.
• If required add more salt or green chillies.
• If too soggy add 1-2 tsp cornflour.
• Mix bread crumbs with cornflour.
• Shape the mixture into patties of desired shape.
• Roll in the crumbs.
• Heat tawa add some oil to shallow fry, place a few patties .
• When browned turn over to fry other side.
• Serve hot with chilled coke, tea or milkshake.
• Serve with tomato sauce.

Payasam with left over sweets

Ingredients:

• 8-10 leftover katlis (cashew and/or almond)
• 2 cups milk or
• 2 tbsp condonsed milk
• 2 tbsp. sugar
• 1 tbsp. leftover, steamed plain rice
• 3-4 sp nuts like almonds / pistachios / cashew nuts
• 8-10 strands saffron crushed
• 10 - 15 kismis
• 2 cardamoms peeled, crushed

Method:

• Crush katlis in dry grinder till crumbs or just cut into small pieces.
• Mix all ingredients in a large vessel.
• Put to heat, stirring continuously.
• Bring to a boil, simmer for 2 minutes.
• Serve hot, as a fresh, tasty, sweet Yummy payasam.

Spicy Chappati Crumbs

Ingredients:

• 3 - 4 old chapatis
• 1 onion finely chopped
• 1/2 tomato finely chopped
• 2 green chillies chopped
• 1/2 tsp. ginger grated
• 3 -4 garlic chopped
• 1 tsp. coriander leaves finely chopped
• 1 stalk curry leaves
• 1 tsp. coconut grated (optional)
• 1/2 tsp. red chilli powder
• 3 pinches turmeric powder
• 2 pinches asafoetida (optional)
• salt to taste
• 1/4 tsp. each cumin & mustard seeds
• 1 tsp. lemon juice
• 1 tbsp. oil

Method:

• Roughly break up chapati. Run in mixie to form crumbs.
• Spread in a plate, keep aside for half hour, to dry a bit.
• Sprinkle dry masalas, salt, over crumbs, mix lightly.
• Keep aside.
• Heat oil in a pan, add cumin and mustard seeds, allow to splutter.
• Add chillies, curry leaves, asafoetida, ginger and garlic stir.
• Add onions, stirfry till they turn transparent.
• Add tomatoes, lemon juice, coconut to onions, stir.
• Add crumbs, mix well.
• Take off fire when well heated.
• Garnish with chopped coriander.
• Spicy chappati crumbs are ready.

Sabzi From Leftover or Hard Rasogollas

Ingredients:

• 10 -15 rasogollas
• 2 onion chopped
• 2 tomato
• 2 capsicum
• 1 cup cabbage chopped
• 1 tbsp. coriander leaves finely chopped
• 1 tbsp. grated cheese or paneer (optional)
• 1 tsp. ginger
• 3 flakes garlic
• 1 tsp. red chilli powder
• 1 tsp. coriander seed powder
• 1/4 tsp. turmeric powder
• 1/4 tsp. garam masala powder
• salt to taste
• 1-1/2 tbsp. oil

Method:

• Squeeze out excess syrup in rosogollas.
• Just cut them into four. Keep aside.
• Heat oil, add onion and fry till soft.
• Add all the ingredients one by one and stir.
• At last add the cut rasogollas and mix well.
• Your new side dish for chappati is ready.
• This is dry dish.
• If you want gravy subji, then do as below.
• Grind tomatoes, ginger, garlic, grind to a smooth paste.
• Heat remaining oil, add chopped onion, capscium,stir for two minutes.
• Add dry masalas, ground paste, stirfry for 2 minutes.
• Once oil starts to separate, add rasogollas and 1/4 cup water.
• Mix gently, bring back to a boil, simmer till gravy thickens.
• Garnish with chopped coriander, grated paneer.
• Serve hot , with chappatis, rice, or tandoori roti, etc.

Poha Pakodas

Ingredients:

• 1 cup leftover poha
• 1 onion finely chopped
• 1 tbsp. spinach leaves finely chopped (optional)
• You can use coriandar or methi leaves too.
• 1/2 cup corn kernels crushed
• 1 potato boiled, mashed
• 3 green chillies finely chopped
• salt to taste
• oil to deep fry

Method:

• In a big bowl put onion and spinach.
• Add to poha, along with all other ingredients.
• Mix them into a soft mixture.
• If you need add some drops of water.
• Drop small lumps of mixture in hot oil.
• Deep fry in hot oil, on low till golden and crisp.
• Serve hot with tomato ketchup.

Kuzhi Paniyaram - Spicy

Ingredients:

• Finelly chopped Onion -1
• Finelly chopped Green Chillies - 4
• Finelly chopped Curry and Corinder Leaves - 1 1/2tbsp
• Mustard seeds - 3/4tsp
• Urad dal - 1tsp
• Finely chopped tomato 1 (optional)
• Pepper and cumin seeds 1/2 sp (optional)
• Left over Idly dough. (you can use fresh dough also)

Method:

• Heat oil in a kadai, add mustard seeds and curry leaves and allow it to crackel.
• Then add the chillies and onions and fry for a few minutes.
• Add this mixture to the idli batter and mix well.
• Heat the Kuzhi Paniyaram Chatti / Appa Karal and add little oil in each hole and pour 1 spoon of batter in each hole.
• Cook them on both the sides.
• Serve as evening snack.

Images:

Kuthu Parota

Ingredients:

• 4 rotis/Chappati leftover
• 2 medium sized tomatoes (optional)
• 2 Potatoes; boiled with salt and diced
• 2 Onions - Chopped
• ½ cup cooked peas with salt
• ½ cup cooked cauliflower
• ½ beans cooked with salt
• 5 – 6 Cashew nuts
• 2 – 4 green chilies chopped
• 1/2 tsp turmeric powder
• Oil to fry
• ½ sp cumin seeds
• salt
• agno moto optional

Method:

• Cut each roti into pieces and fry them in oil.
• keep them aside.
• Heat oil in a pan.
• Add the cumin seeds, cashew nuts and green chilies.
• Add chopped tomatoes and onions.
• Cook them till they become soft.
• Then add salt, turmeric powder, Potatoes, cauliflower, peas and beans.
• Mix well.
• Cook them all for a while.
• Finally add the Roti pieces and Mix well.
• Cover it for 4-5 minutes on low flame.
• Decorate it with coriander leaves. Serve hot.

Images:

Spicy poha

Ingredients:

• 1 cup beaten rice (poha)
• 1/4 cup crushed groundnuts
• 2 onions, chopped finely
• 1 potato, peeled chopped into small cubes (boil with salt)
• 1/2 tsp mustard seeds
• salt to taste
• 5-6 green chillies, chopped
• 1 1/2 tbsp oil
• 1/4 cup coriander leaves
• 1 stalk curry leaves chopped
• 1 tsp lime juice

Method:

• Wash poha till clean.
• Drain water sprinkle a handful of clear water and keep aside.
• After 15 minutes loosen the poha gently, and break lumps with fingers.
• Do these steps if you are using new poha.
• If you are having soaked poha already just follow the following steps)
• In a heavy saucepan, heat oil
• Add mustard seeds and chopped onions.
• Add chillies and curry leaves.
• Now add potatoes and fry for 2 - 3 min.
• Low the flame and add poha and all other ingredients except coriander leaves.
• Adjust salt and lime as per taste.
• Stir gently every now and then.
• Transfer to serving dish and garnish with coriander.
• Serve hot with coffee or tea.

Cooked Rice Payasam

Ingredients:

• 1 cup cooked rice
• 1 1/2 cup sugar
• 1/2 cup cashew nuts
• 1 cup milk
• 1/2 ts. cardamom powder or
• a pinch pachai kalpuram
• 10 - 12 kis mis
• 10 - 12 strings saffron
• 2 sp ghee

Method:

• Put cooked rice, cashew nuts, sugar and milk in a mixer grinder.
• Grind well. Remove from it.
• In a deep pan, pour 2 sp ghee and fry kis mis.
• Add the groung mixture.
• Stir well. If you want add water to get the "payasam" consistency.
• Add cardamom powder and saffron and bring it to a boil.
• Remove from the fire and use it.
• Your delicious cooked rice payasam is ready.

Notes:

• You can make this in hot and fresh cooked rice instead of left over.
• Very Yummy payasam.

IdlyUppma another type

Ingredients:

• 10 Idlies
• 2 – 4 Green chilly
• 2 Big Onion
• 2 – 4 Tea spoons oil
• 1 sp Cumin seeds
• ½ sp. Mustard seeds
• ½ sp. Udad dal
• Salt
• Curry leaves
• Corainder leaves

Method:

• Mash idlies by hand and make like Uppma.
• Keep aside.
• In pan pour oil, put mustard seeds, Cumin seeds and udad dal.
• Put chopped green chilies and chopped onions.
• After that put the mashed idlies add salt and mix well.
• Add curry leaves and Corainder leaves.
• Switch off the stove and mix well.
• Serve hot.

Marie Biscuits into Cream Biscuts

Ingredients:

• marie biscuits – 15 - 20
• butter - 6 tbsp/Cream
• castor sugar (finely powdered) - 6 tbsp
• drinking chocolate powder - 2 tbsp
• Or any other essence + colour as per your taste.

Method:

• Cream butter and sugar until fluffy.
• Or mix castor sugar with cream.
• Blend in the chocolate powder.
• Or add essence drops and colour with the mix.
• Place these biscuits on a flat tray.
• Spread a little of the butter, sugar, chocolate mixture evenly on these biscuits.
• Put another biscuit on that and just press.
• Keep aside.
• Repeat the process till all the biscuits are over.
• Just keep the biscuits in the fridge for ½ an hour.
• After that you can use your cream biscuits.

Notes:

• You can use any essence as per your taste and if you want ‘coconut cream biscuit’ means, add coconut powder with cream and powdered sugar; without adding any essence.

Chocolate Biscuit Cake

Ingredients:

• marie biscuits - 1 packet
• butter - 6 tbsp
• castor sugar (finely powdered) - 6 tbsp
• drinking chocolate powder - 2 tbsp
• coffee dicoction - 1 cup
• nuts & dry fruits - (optional)

Method:

• Cream butter and sugar until fluffy.
• Blend in the chocolate powder.
• Dip four biscuits in coffee dicoction.
• Place these biscuits on a flat tray.
• Spread a little of the butter, sugar, chocolate mixture evenly on these biscuits.
• Add another layer of coffee soaked biscuits.
• Repeat the process till all the biscuits are over.
• Spread a layer of butter, sugar, chocolate mixture on the last layer of biscuits.
• Decorate with nuts or dry fruits (optional).
• Place the tray in the freezer and freeze for 30 to 45 minutes.
• Cut into pieces and serve.

Fridge Cake

Ingredients:

• 10 – 12 marie biscuits
• 1 tin condensed milk
• 1/2 a cup butter
• 1 packet lemon jelly

Method:

• Crush marie biscuits.
• Mix with 1/2 cup melted butter.
• Put the crushed biscuits in that and pour the mixture in a container.
• Place the container in the fridge.
• Let it set.
• Dissolve 1 packet lemon jelly in 1 1/2 cups boiling water and 1 tin condensed milk
• Mix well and filled cooled base.
• Serve chilled with whipped cream.

Nice Biscuit Cake

Ingredients:

• 10 – 12 nice biscuit
• milk 1 glass
• 3 spoons sugar
• drinking chocolate mix

Method:

• Take 1 glass milk and add sugar to it.
• Stir it for 3 min until the sugar dissolves.
• Now take the chocolate powder and mix it with the sweet milk.
• Keep on adding the chocolate powder until we get the dark chocolate colour.
• Arrange the biscuits like a row in a plastic bread box.
• Now start pouring little chocolate milk between the layers; so that we get the order first the biscuit then the chocolate milk.
• And then keep it in the freezer for 2 hrs.
• Then remove from the box and use it.
• Your children will like this.

Crispy Strips

Ingredients:

• 4-5 Chapatis
• Oil to fry
• Salt to taste
• Red Chilli powder
• Chat masala

Method:

• Cut the chapatis into long strips. (Use a scissors).
• Fry them in oil till deep brown.
• Lay these fried strips on tissue paper.
• Apply salt, chilly powder and chat masala to these strips.
• You can also use grated cheese.
• Serve with tomato sauce. Serve hot.

Chappati with tomato gravy

Ingredients:

• Chappati 3-4 or more
• Onion 1
• Cooked and diced potatoes 2
• Cooked peas ½ cup
• Tomatoes 2-3
• Green Chilies 3-4
• Garlic paste 1 tsp
• Coriander leaves
• Turmeric pwd 1/2 tsp
• Red chilly pwd 1/2 tsp
• Coriander pwd 1 tsp
• Garam Masala 1/2 tsp
• Salt
• Oil
• Mustard seeds 1/2 tsp
• Cumin seeds 1/2 tsp
• 1 sp Butter for toping

Method:

• Cut the chappatis into small pieces. Take a tsp of oil and make seasoning with mustard and cumin seeds .
• Add the chopped onions & green chilies.
• Add the garlic paste & fry the mixture till the onion is pink in colour & loses its raw smell.
• Add potatoes and peas.Mix well.
• Add the chopped tomatoes & cook till it is smashed.
• Now add on the masalas powders & fry for 2 minutes.
• Next add 1cup of water & add salt (as per taste & be careful as the chappati already has salt in it) & allow the water to boil.
• Then add the chappati pieces & mix properly in the gravy.
• Cook in medium heat & keep mixing or else the chappati pieces might get stuck to the bottom of the pan.
• Once the water is absorbed; keep for 2 more minutes.
• Put the butter and mix well.
• Remove from the fire.
• Put the chopped coriander leaves on top & serve immediately.

Masala Roti

Ingredients:

• 4 Rotis/ Chappaties Leftover
• 2 medium sized Tomatoes; chopped
• 7 cloves of Garlic (crushed)
• 2 small Green Chilies (crushed)
• 1/2 tsp Turmeric powder.
• 1 1/2 tsp Coriander powder
• 2 tsps chopped Coriander leaves
• 1/2 tsp Red Chilly powder
• 1 tbsp Oil
• Salt

Method:

• Cut each roti into 5-6 pieces and keep them aside.
• Heat oil in a pan.
• Add the crushed garlic and green chilies.
• Fry the garlic and green chilies for 10 secs.
• Add chopped tomatoes. Cook them till they become soft.
• Then add salt, turmeric powder, coriander powder and red chilly powder. Mix well.
• Finally add the Roti/chappati pieces and Mix well.
• Cover it for 4-5 minutes on low flame.
• Decorate it with coriander leaves. Serve hot.

Fruits with Cake

Ingredients:

• 2 – 4 thick slice plain sponge cake
• Mango, Chickoo, Orange, banana etc., - 2 cups
• 4 – 5 sp Sugar in 1/4 cup water
• 1/2 cup each seedless 1/2 tsp - sweet black & green grapes
• chat masala
• 1 tsp. lemon juice
• 2 slices sweet pineapple; cut into small pieces
• 1 sp sugar to toss.
• 1 apple (peel and cut)
• 1/2 pomegranate seedless
• 2-4 tsp. cream

Method:

• Sprinkle sugar solution on cake slice. Keep aside for 20 mins.
• Take a big bowl and put all cut fruits; sprinkle lemon juice and salt.
• Toss and chill well.
• Before serving, add chat masala, pepper, sugar, cake pieces, toss.
• Put in individual serving bowls. Top with light cream.
• Serve immediately.

Notes:

• If you are having cream cakes, remove the cream and use those cakes.

Shahi Milk Toast

Ingredients:

• milk - 400 ml
• Milk / sweet / fruit bread - 8 slice
• sugar - to taste
• saffron
• cardamom - 8 pieces
• cashew - 10 pieces
• badam - 10 pieces
• pista - 10 pieces
• ghee/butter

Method:

• Cut each slice of bread into 4 pieces.
• Deep fry bread pieces in ghee/butter till they are light brown in color.
• Add the other items in a mixer grinder and make like a paste.
• Add the paste in milk and boil it for 15-20 minutes.
• Pour milk in serving bowls and put the bread slices in them just before serving.

Cooked Rice Pakoda

Ingredients:

• 1 cup cooked rice
• 1/2 cup Channa dal powder (Besan)
• 2 Green Chili
• 1/2 tea spoon Red Chili Powder
• 1 Big Onion
• Salt to taste and
• Oil to fry

Method:

• Pour oil in a pan and heat it.
• Put all ingredients in a big bowl.
• Mix them well.
• Put as pakodas .
• Fry them till they become light brown in color.

Garlic Bread

Ingredients:

• Left over bread, preferably hot dog rolls.
• Butter, (any spread will also do)
• Salt to taste
• Garlic paste

Method:

• Mix butter/spread, salt, garlic paste and keep aside (if butter, you may have to melt it for a few seconds in the microwave)
• Cut the rolls along their length and spread this mixture.
• Arrange this on a baking tray and keep inside a hot oven for a few minutes till crispy.
• Believe me, that tastes real good.

Curd Bread

Ingredients:

• Bread slices 5-6
• Chilies green 2-3
• Coriander leaves
• Tomato 1
• Curry leaves 4-5
• Butter 2 tbspn
• Curd 2 tbsp
• Salt to taste

Method:

• Cut the bread slices into square pieces.
• Put 1 tab. Sp butter in a pan and fry them.
• Keep aside.
• Take 1 tbsp of butter add mustard seeds when hot allow to splutter then add green chilies add curry leaves.
• Add tomato pieces allow it to heat to 3-4 min then add salt & chilly powder to taste.
• Then add the bread pieces mix it properly then add curd.
• Mix it well. Snacks ready to serve.

Bread Chat

Ingredients:

• 2 medium potatoes, boiled with salt and diced
• 2 cup bread crumbs
• 2 green chilies, finely chopped
• Coriander leaves, finely chopped
• ½ cup Omapodi/sev
• 1 Onion, finely chopped
• 1 Tomato (Optional) finely Chopped
• ½ cup cooked peas (optional)
• salt to taste
• green chutney
• sweet chutney
• 2 to 4 tab sp. Ghee

Method:

• Fry bread crumbs in ghee. Keep aside.
• Mix the bread crumbs, green chilies, coriander leaves, diced potatoes, chopped onion and salt.
• Put Omapodi/sev on it. Toss it.
• While serving, pour one spoon green chutney and sweet chutney.
• If you want to add cooked peas and chopped tomatoes add while serving and toss again.
• A very nice chat with left over bread.

Notes:

• When ever you have left over bread, just cut into small pieces and just dry them and keep them in airtight containers.
• You can use them like this any time with out wasting the bread.

Bread Bajji 2

Ingredients:

• Basin (Gram Flour) - 2 cups
• Rice Flour - 1/2 cup
• Ajwain seeds - 1 Teaspoon
• Cumin - 1 Teaspoon
• Bread Slices - 5
• Salt
• Red Chilly Powder - 2 Teaspoons (depending on how spicy you want)
• Baking soda - pinch
• Oil to fry

Method:

• First of all toast the bread slices for a minute in a bread toaster or on plain tawa just to make them little crisp
• Cut the bread slice from corner to corner diagonally to make 2 triangular pieces. ( totally 10 pieces out of 5 slices).
• Keep them aside.
• Mix all other ingredients together with some water to make batter.
• Batter should not be too thin or too thick.
• Heat oil.
• Apply some butter or ghee on each bread piece and dip it in batter and
• slide it into oil.
• Fry till golden brown.
• Serve hot with Sauce or Chutney.

Bread Tikkis

Ingredients:

• Left over salt Bread - 6 – 8 slices,
• (cut into 4 large pieces)
• Besan - 2 cups.
• Onion - 1 cut very finely.
• Chilly powder - 1/2 tea spoon
• Garam masala - 1/4 teaspoon.
• Coriander leaves - 1 tablespoon
• Salt
• Oil
• For Coriander Chutney
• 1 bunch coriander leaves.
• 2 tablespoon coconut gratings
• 2 pods garlic
• 2 green chilies (if you want it to hot you can add one more)
• 1/4 teaspoon cumin
• Juice of 1/2 lemon
• Tiny piece of ginger
• Salt to taste
• 1/4 teaspoon sugar

Method:

• Mix besan, cut onions, chilly powder, coriander leaves, garam masala and salt.
• Add sufficient water to make thick batter like slightly watery than the idly batter.
• Dip bread pieces one by one till nicely coated, and place them on the hot tawa.
• Add a spoonful of oil around the bread slices and cook on a low flame.
• When it turns golden colour, turn and cook the other side also in the same manner.
• You can shallow fry 4 pieces at a time if the tawa is large.
• Eat hot with coriander chutney.
• For Coriander Chutney
• Wash and drain the coriander leaves, and grind all the ingredients along with the coriander leaves...raw.

Bread Uthappam

Ingredients:

• Left over Bread 15 to 20 slices
• Sour butter milk 1 cup
• Large onion 1
• Large tomato 1
• Green coriander leaves (chop them finely and keep aside)
• Green chilies, crushed black pepper (optional) salt, ghee etc (keep aside)

Method:

• Take the bread slices and soak them in butter milk
• Add salt and give a soft grinding in the mixture to make a smooth dough (dropping consistency like dosa atta)
• Mix chopped onion, tomato, green coriander leaves, green chilies and pepper .
• Heat the frying pan and put ghee.
• Spread the dough evenly to uthappam shape and allow to brown, turn to the other side
• Remove from the fire.
• Serve hot with coconut chutney.

Bread Potato Cutlet

Ingredients:

• Bread with its edges cut - 4 or 5 slices
• Potato - cooked and mashed - 2 nos
• Salt - to taste
• Green chilly - cut into pieces - 4
• Grated cheese - 1 cup
• Coriander leaves - cut - a little
• Sooji powder/Maida - 2 tablespoon
• Bread crumbs - as required

Method:

• Mix (rava) sooji powder and little water and keep aside.
• Grind for a min. in mixer grinder.
• Soak bread slices, take it out and squeeze the water from that.
• Mix the grated cheese, cut green chilies, required salt, cooked and mashed potatoes, the bread, and make a dough.
• Make small balls and flatten them in the shape of your choice, (heart shaped, square, triangular or rectangular, circular etc) dip it in the sooji powder mix
• and then in the bread crumbs and deep fry them in well heated oil.

Bread soft Pakoda

Ingredients:

• Left over Bread slices 8
• Boiled Potatoes 2
• Green Chilies 2
• Mustard Seeds 1/2 tsp
• Curry Leaves Few
• Turmeric Powder 1/2 tsp
• Gram Flour 5-6 tbsp
• Water
• Oil for frying
• Salt as per taste
• Red Chilly Powder as per taste
• Cooking soda/baking powder ¼ sp one pinch

Method:

• For Filling
• Heat one spoon of oil in a pan.
• Add mustard seeds and allow it to crackle... then add curry leaves and finely chopped green chilies.
• Add in his turmeric powder and stir.
• Now add boiled and mashed Potatoes and salt.
• Mix well and stir for 2-3 mins.
• Keep this curry in a plate and allow it to cool.
• Now mix gram flour with water, salt, red chilli powder and soda make a fine batter.
• Take the bread slices.
• Fill one slice of bread with potato filling and cover with other slice of the bread and cut this in to four equal squares.
• Dip this properly in the gram flour batter and deep fry in oil till it is done.
• Serve hot with Green Chutney or Tomato Sauce. You can also enjoy this with hot tea.

Bread Manchurian

Ingredients:

• Left over Bread slices - 5 - 6
• 1/2 cup all purpose flour
• 3-4 tsp Corn flour
• 2 tsp Ginger finely chopped
• 1 tsp Garlic finely chopped
• Spring onions - 1 bunch finely chopped
• Soya sauce - 2 spoons
• Ajinomotto - a pinch
• Chilly powder
• Salt
• Oil for frying
• Water

Method:

• Cut the bread slices into small squares and keep them aside.
• Make a batter out of the all purpose flour and corn flour.
• The consistency of the batter should be neither thin nor thick (little thinner than
• Semi solid consistency).
• Add little ginger and garlic to this batter.
• Now add salt and chilly powder to the batter and mix it up well.
• Heat oil in a kadai & dip the bread pieces in the batter and fry them in oil and keep them aside.
• Take little oil in a pan put the remaining ginger-garlic and fry.
• Now add spring onions and the fried bread pieces.
• Sprinkle little ajinomotto, add the soya sauce and spread well.
• Serve Hot ! Enjoy Bread Manchurian.

Masala Buns

Ingredients:

• 2 – 3 left over buns
• 3 potatoes, boiled, peeled, mashed
• 1 large onion finely chopped
• 1 tsp ginger grated
• 1 tsp garlic grated
• 1 tbsp coriander finely chopped
• 4-5 green chilies finely chopped
• 1 tsp lemon juice
• Salt to taste
• 1 tbsp oil

Method:

• For the Stuffing:
• Heat oil in a pan.
• Add ginger, garlic, chilies, stir for a moment.
• Add onions, fry till tender and pinkish.
• Add potatoes, lemon juice, salt, coriander.
• Mix well and cook for 2-3 minutes.
• Cool well before stuffing.
• To proceed:
• Cut the buns into 2.
• Put the masala in that and just press.
• Serve immediately with ketch up.

Brown and White Triangulars

Ingredients:

• 6 slices left over brown bread
• 6 slices left over white bread
• 3 potatoes boiled, peeled and mashed
• 3-4 green chilies
• 4-5 pods garlic
• 1 piece ginger
• 1/2 tsp turmeric
• Salt to taste
• 2 tbs cheese grated
• 1 tbsp finely chopped coriander
• Butter to apply

Method:

• Crush together chilies and garlic.
• Mix all ingredients except bread and butter.
• Cut bread -- any uneven side of bread, so that one brown slices matches one white slices.
• Apply butter on inner side as well as out side of each slice.
• This will give a rich look for the sandwiches.
• Place some potato mixture on white slice.
• Cover with brown slice.
• Press into a preheated sandwich toaster.
• Toast them.
• Serve with tomato ketchup.

Fruit Ice cream Medley

Ingredients:

• 2 scoops basic vanilla ice cream
• 1/2 cup mixed chop fruit
• (Orange, strawberry, banana, grapes, chickoo, kiwi, etc)
• 2 tbsp. fresh fruit sauce
• 1 ice cream wafer for topping
• 10 tbsp. tiny cubes of leftover cake
• 2-3 tbsp. orange juice sweetened and chilled

Method:

• Toss the chopped fruit and cake together.
• Place at bottom of glass. Pour the orange juice over it.
• Place the ice cream scoops over the fruit.
• Pour sauce over scoops.
• Cut wafer into 4 small triangles.
• Poke into top of scoop to form a fan shape.

Cooked Rice Chappati

Ingredients:

• 1 Cup Cooked Rice (Old)
• 2 Cups Wheat Flour
• Hand full of Coriander Leaves
• 4 Green Chilies
• 4 Garlic Pieces
• 1 Inch Ginger Piece
• 1/2 spoon Turmeric Powder
• 1/2 spoon Garam Masala Powder
• 1/2 Cumin Seeds
• 1 spoon Aamchur viz. Dried Mango Powder (optional)
• Salt to Taste

Method:

• Except wheat flour, mix all the other items in mixer-grinder.
• Remove it in a bowl.
• Add wheat flour and mix well.
• Prepare Chapattis and serve hot.

Thenkuzhel in old dosa dough

Ingredients:

• Old dosa dough
• rice flour
• udad flour
• cumin seeds
• salt
• oil to fry
• asafetida

Method:

• Add Rice Flour and Udad Dhal Flour in the ratio 4:1 to the Dosa dough and make it very thick.
• Add Salt, Asafetida and Cumin Seeds to it
• Heat oil in a pan
• Put the thick dough in the Murukku Achu and make Murukus ( Then Kzhual ) in the oil
• Deep fry them till reddish golden
• You can keep this for more than a week .

Utthappam - Special one

Ingredients:

• 2 Cups Dosa Dough
• 2 Tomatoes (cut into small pieces)
• 1 Big Onion (chopped)
• 4-6 Green Chilies (chopped)
• 1 Cup Grated Cheese
• 1/2 Cup Chimla Mirch
• 1/2 Spoon Cumin Seeds (optional)
• Salt to taste

Method:

• Make thick Dosa.
• Put all other ingredients in small quantities as topping, pour oil, cover the Dosa with a lid .
• Simmer the stove.
• After 1 or 2 minutes, open the lid and remove the Indian Pizza from fire and serve hot with sauce
• Make all the dough like this .

Tomato Rice II

Ingredients:

• ­

Method:

• By using A.P.P. we can prepare Tomato bath also.
• First cook the rice and keep it aside in a tray. Let it cool.
• Now take 2 to 3 ripe tomatoes and cut them in to pieces.
• Cut 2 - 4 green chillies in two pieces.
• Grate 1/2 inch ginger.
• Now put a pan on the stove and pour some oil in that.
• Add mustard seeds, udad dal, Channa dal, asafoetida, turmeric poweder in that.
• After the mustard seeds busts add green chilliesand grated ginger in that and stir well.
• Next add the tomato pieces and fry them well. Add salt first and next add the all purpose powder in the mixture.
• Stir them continuously other wise the mixture will stick in the pan floor.
• When all the ingredients become like a paste, remove the pan from the fire.
• After it comes to room temperature, store it in a dry container.
• Now take two or three spoons of the tomato concentrate and add it to the cooked rice. Mix them well. Now the tomato bath is ready to serve.
• For side dish, you can have potato chips or fried papped or vathal.
• You can keep the tomato concentrate for a month too. If you kept this in the freezer it will be there for more than 6 months.
• Whenever you need tomato rice you can prepare it without any strain.
• Even you can pack it for lunch.

Images:

Tomato Rice

Ingredients:

• 1 Cup cooked rice
• 2 - 3 Tomatoes
• 1 Onion
• 5 - 6 Green Chilies
• 1 Spoon Mustard seeds
• 1 Spoon Udad dal
• 1 Spoon Channa dal
• A pinch of Asafetida
• 2 spoons oil
• Salt to taste.
• Turmeric Powder

Method:

• Pour oil in a pan and make seasoning with all above ingredients.
• Put green chilly pieces and onion pieces with seasoning and fry well.
• Add tomato pieces and fry well.
• Add salt and mix well.
• Now add the fried masala in the rice and mix well.
• Serve hot with Papad.

Notes:

• You can add garlic in this.

Images:

Sesame Rice

Ingredients:

• 1 Cup cooked rice
• 2 to 3 Tea spoons of sesame seeds
• 2 to 4 Red Chilies
• Salt

Method:

• Spread the rice in a plate.
• Fry sesame, red chilies in a dry pan powder them in a mixer grinder.
• Put the sesame powder and salt on the rice and mix well.
• You can add some oil or ghee while you mix the rice.
• This is a very easy and tasty rice. You can prepare this rice for your lunch box also.

Notes:

• You can prepare the sesame powder and keep it in fridge and when ever you want to prepare sesame rice you can prepare by using the powder quickly.

Garlic Rice

Ingredients:

• Cooked Rice 1 cup
• finely chopped garlic 2 table spoon
• Ghee 1 table spoon
• salt to taste

Method:

• In a pan put ghee and garlic.
• Fry them till golden brown.
• Add salt and fry well.
• Now switch off the stove and put the cooked rice and mix well.
• your Garlic Rice is ready to eat.

Images:

Kalkandu Rice (Sweet Candy)

Ingredients:

• 1 Cup Cooked rice
• 1 1/2 Cup Sweet Candy (China kalkandu)
• 10 - 12 Cashew nuts
• 1/2 Spoon Cardamom Powder
• 1/4 Cup Ghee

Method:

• Make candy in to small pieces. Put them in a pan and pour water and make it like a syrup.
• Add cooked rice in that and smash and mix well. Let the cooked rice and the syrup boil for few minutes.
• Pour some ghee and mix again. Let it become thick.
• In another pan pour some ghee and fry cashew nuts and add it with kalkandu rice.
• Add cardamom powder and mix well.
• You can also add ’saffron’ in this. That will give you a good colour and taste.
• Serve hot or cold. Generally we prepare this rice for the pournami pooja. i. e. we make this as prasadam for Full Moon day pooja.

Vegetable biryani recipe

Ingredients:

• 2 cups Basmati Rice
• 1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
• 150 gms Green Peas
• 3 Finely Sliced Onion
• 2 Finely Sliced Green Chillies
• Salt to taste
• 1 tsp Red Chilli Powder
• 2 tsp Cinnamon
• 1 sp Cumin Seeds
• 4 Cloves
• 1/2 tsp Black Pepper Powder
• 4 Tomato
• 1/2 cup Yogurt (curd)
• 4 tbsp Vegetable Oil
• 1/2 tsp Mustard Seeds
• 3 tbsp Dry Fruits (cashew nuts, raisin)

Method:

• Wash the basmati rice well before cooking.
• Then take rice with 3-3/4 cup water and a little salt.
• Also add 2 tbsp of dry fruits.
• Cook it in pressure cooker or in a pan or microwave.
• Cut all the vegetables into small thin pieces and fry in oil.
• Put 1/2 sp salt and fry the green peas also.
• Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and cumin seeds, cloves, black pepper powder and stir for about half minute.
• Then add onions and saute them for a minute, till they get pink in color.
• Add salt and red chilly powder and stir.
• Add fine chopped tomatoes and fry till they are properly cooked.
• Take the yogurt and make it fine by putting in a blender for just 2 rotations.
• Add this fine yogurt and stir well.
• Heat it for about a min.
• Add all the fried vegetables.
• Add the cooked rice and mix well with very light hands so that the rice grain doesnt break.
• Cook for about 3 minutes.
• Take this vegetable biryani out in a rice serving dish.
• Garnish with dry fruits and green coriander leaves.
• Serve the vegetable biryani hot with raita, potato chips and pickle.

Methi pulao recipe

Ingredients:

• 1 1/2 Cup Long Grain (Basmati) Rice
• 1 cup green peas
• 50 gms paneer (cut into small cubes and deep fry)
• A small bunch of methi (fenugreek) leaves (chopped)
• 2 tomatoes (chopped) (optional)
• 4-5 flakes of garlic make paste/ chop
• 2-3 green chilies (chopp)
• 1/4th tsp. turmeric powder
• Salt to taste
• 1 tbsp butter

Method:

• Wash methi properly and drain the water and keep aside.
• Heat oil in the pan and add garlic paste and fry till light brown.
• Now add tomatoes, peas, Methi, green chilies, salt and turmeric powder.
• Stir-fry for 8-10 minutes.
• Add rice and fry well for another 5 minutes.
• Add enough water and pressure cook on low flame for 5 minutes.
• Garnish with fried paneer.
• Serve the Methi Pulao hot with chilled Raita.

Kashmiri pulao recipe

Ingredients:

• 500gms Long Grain (Basmati) Rice
• 2 big Onion slice it
• 1 stick Cinnamon
• 2 - 4 cardamom
• 2 - 4 cloves
• 10 - 12 strings saffron
• 1 sp Milk
• 1 tab.sp crushed walnut
• 1 tab. crushed cashew nut
• 1 tab kismis
• 1 tab tuty fruity
• 5 - 6 tab butter / ghee
• salt to taste

Method:

• Wash and soak rice.
• Heat butter/gheel and fry onions till golden brown and remove.
• Fry cashew nuts and remove.
• Fry whole spices, then add drained rice and mix well.
• Add half-saffron dissolved in little warm milk.
• Add hot water and mix well.
• Cook a little.
• Put the remaining saffron and tutty fruit and kismiss.
• Cook till grains are separated and done.
• Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.
• Your colorful Kashmiri Pulao is ready to serve.

Notes:

• Children will like this pulao very much.

Mixed veg. rice

Ingredients:

• Cooked Rice – 1 cup
• Half cooked mixed vegetable – 1 cup (Carrot, Green Peas and Beans)
• Capsicum cut into small pieces – 1/2 cup
• Onion – 1 chop finely
• Green chilly – 4 chop finely
• Turmeric powder – a pinch
• Oil or Ghee – 4 or 5 teaspoons
• Mustard – Half teaspoon
• Cinnamon Stick – a small piece
• Cloves – 2
• Cashew nut – 1 tablespoon
• Curry leaves – few
• Salt – 1 teaspoon or as per taste

Method:

• In a kadai put the oil or ghee and when it is hot add cinnamon stick, cloves and mustard.
• When it pops up, add cashew nuts, chillies and curry leaves and fry for a while.
• Then add onion and fry till it become transparent.
• Now add capsicum pieces and fry for two/three minutes on low flame.
• Add cooked vegetables, turmeric powder and salt.
• Mix well. Add cooked rice to this and mix gently.
• Serve with any raitha.

Notes:

• You can prepare this with left over rice also. Vegetables can be cooked in microwave. Cut the vegetables into small pieces, sprinkle a handful of water and microwave it for one to two seconds.

Jeera Pulao (Jeera Rice)

Ingredients:

• 1 cup Long Grain (Basmati) Rice
• 2 cups Water
• 1 1/2tsp Cumin seeds
• 1 tbsp oil
• salt to taste
• 2 Bay leaves
• 3-4 cloves
• Few whole Black pepper
• 1 Black Cardamom

Method:

• Clean and wash rice.
• Wash and drain rice 2-3 times and soak in water for 10 minutes.
• Heat oil and add cumin seeds, bay leaf, cardamom, whole black pepper and cloves.
• When Cumin seeds are done add the rice and salt, mix well.
• Add water.
• When it starts boiling low down the flame of the gas and cover it partially.
• Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.
• Serve the jeera pulao hot with any gravies or raita or alu fry.

Notes:

• Simple and tasty pulao. You can prepare this pulao, by using electric cooker.

Quick Curry leaves Rice

Ingredients:

• 1 cup cooked rice
• salt
• To roast:
• A handful of fresh curry leaves
• 2 red chillies
• 1 tablespoon Channa dal
• 1 teaspoon Urad dhal
• ¼ teaspoon black pepper
• ¼ teaspoon asafetida powder
• 1 tablespoon coconut (optional)
• For seasoning:
• 5 cashew nuts broken into small bits
• 1/2 sp mustard seeds
• 1 sp udad dal
• 1/2 sp channa dal
• 2 tablespoon oil
• Few curry leaves

Method:

• In a kadai, put 1/2 sp oil and roast Channa dhal, urad dhal, red chillies, black pepper and asafetida.
• Now add the curry leaves and coconut and fry for a while on low flame.
• Let it cool. Then Grind this to a powder.
• In a kadai put the remaining oil and when it is hot add the mustard seeds.
• When it pops up, add cashew nuts and curry leaves and then add the cooked rice. Keep the flame low.
• Add curry leaves powder along with salt to the rice and mix well.
• Very good for lunch box.

Notes:

• You can avoid coconut if you do not want. But adding coconut will improve the taste and reduce hotness. Instead of oil, you can use ghee also.
• You can also use dried curry leaves for this.

Carrot Rice 2

Ingredients:

• Cooked Rice – 1 cup
• Grated Carrot - 1 cup
• Red chillies – 3 or 4
• Fresh ginger – a small piece
• Channa dal – 1 tabsp
• Urad Dhal – 1 teasp
• Asafetida – ¼ teasp
• Pea nut – 2 tabsp
• Oil – 4 or 5 teaap
• Mustard – 1/2teasp
• Curry leaves – few
• Salt

Method:

• In a plate put cooked rice and sprinkle one or two teaspoon oil over it.
• Toss it well and keep aside.
• Chop the ginger finely.
• Break the red chillies into small pieces.
• In a pan pour oil and make seasoning.
• add grated ginger and stir well.
• Then add pea nuts, red chillies and fry just for a min.
• And curry leaves and fry for a second.
• Now add grated carrot and stir well and allow it to cook.
• Add salt and mix well.
• Remove from the fire and put it on the rice plate.
• Mix well.
• Now carrot rice is ready to serve.
• Serve with any raitha.

Carrot Rice

Ingredients:

• 1 Cup Cooked Rice
• 4 Carrots (grate them)
• For Seasoning:
• 2 to 4 Red chilies
• Mustard seeds
• Udad dal
• Channa dal
• Asafetida Powder
• Turmeric Powder
• Salt
• Oil for seasoning.

Method:

• Spread rice in a plate. Pour oil on that and mix well.
• Make seasoning and put grated carrots and fry well. Add salt and fry well.
• After carrot cooks put the mixture on the rice and mix well.
• The colour full carrot rice is ready to serve.
• Serve with vadam or some raithas.

Ready Made Puliyodharai

Ingredients:

• 1 cup cooked rice
• 2 to 3 tsp Tamarind Paste
• 2 to 4 tsp APP (all purpose powder)
• For Seasoning:
• Mustard seeds
• Channa dal
• Udad dal
• Kari patha
• Ground nuts (optional)
• Cashew Nuts ( optional)
• Red chilly

Method:

• After it cools down to the room temperature, put it in a glass bottle and store it.
• When ever you want to prepare puliyodara, first you cook the rice and keep it in a big bowl or a tray and let the rice come to room temperature.
• Now put the pan and pour gingelly oil in it.
• Add mustard seeds, udad dal, Channa dal, kari patha, ground nuts or cashew nuts and 2 - 4 red chillies.
• After mustard seeds bursts, put the seasoning on the rice. Mix it without damaging the rice.
• Now you add the tamarind paste which we have already prepared and the A.P.P. also as per your taste.
• And again mix the puliyodara. If you need more katta add tamarind paste.
• If you need more hot i.e. karam add the a.p.powder and if you need salt add that and prepare best puliyodara as per your taste.
• If you want to reduce hot you can add a spoon of sugar and mix the puliyodara.

Notes:

• A very tasty Iyengar puliyodarai is ready to eat. For this avial or vadam will be the best side dish.

Images:

Lemon Rice

Ingredients:

• 1 Cup Cooked rice
• 1 Lemon (make juice of it)
• 2 Red Chilly
• 1 Spoon Mustard Seeds
• 1 Spoon Udad dal
• 1 Spoon Channa dal
• Curry Leaves
• 10 Cashew nuts/Ground nuts
• Salt
• 2 Spoon oil
• 1/2 Spoon Turmeric powder
• Asafetida Powder
• Fenugreek Powder (optional)

Method:

• Spread cooked rice in a plate and pour a spoon oil on that and mix well. (This will protect the cooked rice from breaking or smashing.)
• Put a pan and pour oil. Make seasoning with mustard seeds, Udad dal, Channa dal, curry leaves, red chilly, cashew nuts/ground nuts, asafetida powder and turmeric powder.
• Put seasoning on the rice. Add lemon juice on it. Add salt and mix well with out breaking the rice.
• Add Fenugreek powder and mix well.
• Serve hot or cold with vadam or Papad.

Notes:

• You can use green chilly instead of Red chilly.

Images:

Kothamali Pulav (Coriander Pulav)

Ingredients:

• 2 cups rice
• 2 cups fresh coriander leaves
• 1 Cup of Fresh Peas
• 2 Cups peeled small onions
• 10 -12 Green chilies
• 10 -12 Garlic
• Ginger optional.
• 3 - 4 tab sp Butter
• Salt

Method:

• Grind small onion, green chilly, cleaned coriander leaves and garlic like a paste.
• Put Butter in a pan and after it melts, put this masala, peas and salt.
• Sim the flame, and allow peas to cook.
• Stir continiously.
• When oil comes out of the mixture, the masalais ready.
• Now put the rice in a electrical cooker and add the masala.
• Mix well by adding water.
• Allow it to cook.
• Your coriander pulav is ready to serve.
• Serve with onion raitha.

Kothamali Sadam (Coriander Rice)

Ingredients:

• 1 cup cooked rice
• 1 cup cleaned and chopped coriander
• 6 green chilly
• For Seasoning:
• 1 sp mustard seeds
• 1 sp udad dal
• curry leaves
• Ghee or oil
• Salt
• cashew nuts

Method:

• In a big bowl put cooked rice and pour ghee and mix well.
• Keep aside.
• Grind coriander leaf and green chilly.
• In a pan make seasoning and put the ground paste and fry well.
• Add with the cooked rice and mix well.
• Your yummy kothamali sadam is ready.

Notes:

• f you add tamarind in this recipe, that will be similar tokothamalli thuvial sadam.
• If you want to make like that, then prepare coriander thuvial and mix with rice.
• Serve with onion raitha.

Udad Rice

Ingredients:

• 1 cup rice
• 1/2 cup black udad dal
• 1 cup coconut - fresh
• salt
• Gingely oil
• For Thuvial:
• 1/4 cup Black seasame seeds (til)
• 1 cup fresh coconut
• 5 - 6 Red chilly
• salt

Method:

• Cook rice and dal with 4 cups of water.
• Mix salt and coconut and keep aside.
• Fry sesame seeds in a dry pan and grind it with coconut and red chilly.
• Add salt and water.
• Make like a paste, that is make thuvial
• Remove from the mixer grinder.
• Mix this thuvial and gingely oil with cooked rice and eat.
• You can serve with dry fry papped.

Bahala Bath

Ingredients:

• 2 Cup Cooked Rice
• 1 Cup Fresh Curd
• 1/4 Cup Milk
• 50 Gms. Butter
• For Seasoning:
• 4 to 5 Green Chilly
• Mustard Seeds
• Udad dal
• Asafetida
• Curry leaves
• Ginger

Method:

• Smash the cooked rice with a scoop well. Add milk and smash again with butter.
• Make seasoning and put the seasoning with the rice.
• Add curd and salt and mix well.
• Delicious. Bahala bath is ready to serve.

Notes:

• You can add grated carrot, small green grapes in Bahala Bath.

Images:

Brinjal Rice (Type 2)

Ingredients:

• Grind together into Paste :
• 1 large onion
• 1/4 cup coconut grated
• One hand full - Fresh coriander leaves
• 1 stalk curry leaves
• 4 – 6 green chilies
• 1/2" piece ginger (peel and cut)
• 8 – 10 Cashew nuts (Optional)
• Other Ingredients:
• 1 cup long grain (basmati) rice
• 5 med. oval brinjals
• 1 tbsp. fresh coriander finely chopped
• 1/4 tsp. cinnamon-clove powder
• 1/2 pod garlic
• 1/2 tsp. garam masala
• salt to taste
• 2 tbsp. oil
• 1 bay leaf
• 1/2 tsp. each cumin & mustard seeds
• 3-4 pinches asafetida
• 1 Tab. butter

Method:

• Wash, clean and soak rice in 3 cups water for 20 minutes.
• Cut brinjals into quarters lengthwise.
• Heat oil, add seeds, bay-leaf, allow to splutter.
• Add asafetida, curry leaves and stir.
• Add brinjals, garam masala, cinnamon clove powder, stir for a minute.
• Drain and add rice, stir fry for 2-3 minutes.
• Add paste, cook for 2-3 minutes more.
• Add all other ingredients, stir gently.
• Add 3 cups water. Add salt to taste.
• Cover, simmer and cook till rice is done, but no water is remaining.
• Serve with fried papad/ potato chips.

Brinjal Rice (Type 1)

Ingredients:

• 1 Cup cooked rice
• 200 Gms.. Brinjal
• 2 to 4 teaspoons A.P.P.
• Salt to taste
• Oil for seasoning.
• Mustard seeds, Udad dal, Channa dal, Curry leaves and Turmeric powder.For Seasoning

Method:

• First make seasoning and put finely cut Brinjal and fry them well by adding salt.
• Now add all purpose powder and mix well.
• Remove from the fire and add cooked rice and mix well.
• Serve with any type of raitha or fried pappadam.

Quick Ghee Rice

Ingredients:

• 1-2 onions
• 3-4 green chilies
• cumin seeds little
• 1 small clove garlic mashed
• 1/2 inch piece ginger mashed or cut nicely optional
• cashew pieces little.
• 3 tbsp butter or oli
• 1 cup basmati rice or long grain also can be used

Method:

• Cut onion to small pieces and fry it along with chilies, cumin seed ,garlic, ginger, cashew till onion turns little brown.
• Wash rice and fry for a minute or two and add 2 cup water to it and cook till done.
• Add salt and lemon to taste.
• When all is done if wanted coriander can be added.
• You can serve raita with this.

Sarkarai Pongal using Moong dal

Ingredients:

• 1 Cup rice
• 1/4 Cup Moong dal
• 2 Cup Jaggery
• 2 - 4 Cardamom
• 10 - 12 Cashew nuts
• 1/2 Coconut
• 1/2 Cup ghee
• 1 Cup Milk
• 1 Small tin evaporated milk (optional)

Method:

• Keep washed rice and dal in a pressure cooker. Add 1 1/2 cups of water and 1 cup milk and cook
• Pour some water and put jaggery in that and let it dissolve in the water.
• Filter the jaggery water and allow it to boil for 2 minutes. Now add mashed cooked rice and mix well
• Add some ghee in that. Mix well. Let it cook in jaggery water for a while.
• Make coconut in to small pieces.
• Pour some ghee in a pan and fry cashew nuts and coconut pieces.
• Add them in the sweet pongal. Mix well. When it becomes thick remove from the fire.
• If you want to add evaporated milk add it while you add the cooked rice. This will be more tasty.
• Serve hot or cold as per your wish.

Notes:

• You can add shredded coconut in the pongal without frying in ghee.

Images:

Pudina Rice

Ingredients:

• Pudina 1 bunch
• Coconut ½ cup
• Green chilly 5 – 7
• Ginger ½ ”
• Turmeric powder ½ sp
• Cumin ½ sp
• Udad dal 1 sp
• Channa dal 1 sp
• Mustard seeds 1 sp
• Oil to fry ( gingely oil)
• Salt to taste
• 2 cups cooked rice

Method:

• Grind green chilly, coconut, pudina and ginger.
• In a pan pour oil and make seasoning.
• Add grind masala and mix well.
• Add salt, remove from the fire and mix cooked rice.
• Your Yummy PUDINA RICE is ready to eat.

Biryani

Ingredients:

• Garlic 6 Flakes
• Ginger a small piece
• Green chilies 3
• Poppy Seeds 2 tsp
• Fennel seeds 2 tsp
• Cloves, Cardamom 4 each
• cinnamon 5 cm. piece
• Coriander powder 2 tsp
• Chilly Powder 1/2 tsp
• Onion 4
• Shahjeera 1/2 tsp
• Bay leaf 1
• Mint leaves a few springs
• Coriander leaves a few springs

Method:

• You can use the same vegetable varieties as pulov for biryani also.
• Wash and drain rice and fry in ghee.
• Fry onions, garlic and cut vegetables. Add to the rice.
• Fry masala items and make fine powder and add with rice.
• Cook in electric cooker

Chinese Pulov

Ingredients:

• Rice

Method:

• Wash, drain and fry rice in ghee and cook.
• Cut vegetables very fine and lengthy pieces.
• Fry vegetables in less ghee
• Add agenio moto and less salt while frying the vegetables.
• Spread cooked rice in a bowl and put all fried vegetables on that.
• Pour Soya sauce and Chilly sauce and mix well gently.
• Serve hot with Papad.

Notes:

• For Chinese Pulov you can use Green Bell Pepper, French Beans, Carrot, Cabbage and Onion. (green chilies optional)
• You need Soya Sauce, Green Chilly Sauce and Agenio moto ( a type of salt) to prepare Chinese pulov

Images:

Peas Pulov (Type 2)

Ingredients:

• 1 Cup Basmati rice For Pulov
• 2 -4 tea spoons of peas masala For Pulov
• Alu is optional For Pulov
• 2 Cups of Fresh Peas For Masala
• 2 Cups peeled small onions For Masala
• 10 -12 Green chilies For Masala
• 10 -12 Garlic For Masala
• Ginger optional. For Masala
• 300 gms Butter For Masala
• Salt For Masala

Method:

• For Masala
• Grind small onion, green chilly and garlic like a paste.
• Put Butter in a pan and after it melts, put this masala, peas and salt.
• Sim the flame, and allow peas to cook.
• Stir continiously.
• When oil comes out of the mixture, the peas masala is ready.
• Bring it to the room temp. and store it in a air tight container and keep it in the freezer.
• For Pulov
• Wash and drain rice.
• Put it in the cooker vessel.
• Add peas masala.
• Add alu pieces (optional)
• Mix well.
• Cook in electric cooker
• Serve with raitha

Notes:

• This is a very tasty pulov. You can prepare the masala and keep it in the freezer asusual. Whenever you need to prepare the pulov, just put this peas pulov masala in the cooker along with rice. When you open the cooker, you will get the pulov. So easy to make and so tasty to eat. This is one of my favorite dishes.

Peas Pulov (Type 1)

Ingredients:

• 1 1/2 cups of Fresh Green Peas2 to 3 Onions
• 2 to 3 Cardamom
• 2 to 3 Garlic
• 2 small pieces of Cinnamon

Method:

• Wash and clean green peas and fry with chopped onion in ghee
• Wash and drain rice and fry in ghee.
• Fry masala items and make fine powder and add with rice & peas.
• Cook in electric cooker
• Serve with raitha

Palak and Onion Pulov

Ingredients:

• 1 or 2 small bunch of palak
• 2 to 3 Onions
• 2 to 3 Cardamom
• 2 to 3 Garlic
• 2 small pieces of Cinnamon

Method:

• Wash and clean palak and fry with chopped onion in ghee
• Wash and drain rice and fry in ghee.
• Fry masala items and make fine powder and add with rice & palak
• Cook in electric cooker
• Serve with raitha

Notes:

• Using only palak and onion we can prepare a tasty pulov.

Coconut Milk Pulov

Ingredients:

• Same as Vegetable & Coconut Pulov

Method:

• Cook all of them in thick coconut milk, which is available in the market.
• Or you can use coconut milk powder.
• Make thick milk by mixing the coconut powder in hot water.
• You can add ginger and garlic instead of cardamom and cinnamon masala.
• Or even you can put all of them. i.e. ginger, garlic, green chilly, cloves, cardamom and cinnamon.
• Instead of masala powder you can make masala paste and add with the rice and make pulov.
• Coconut milk will give a good taste to pulov.
• But you cannot keep the coconut pulov more than 4 hours.
• Serve with kuruma .

Sarkarai Pongal (Sweet Pongal)

Ingredients:

• 1 Cup rice
• 2 Cup Jaggery
• 2 - 4 Cardamom
• 10 - 12 Cashew nuts
• 1/2 Coconut
• 1/2 Cup ghee
• 1 Cup Milk
• 1 Small tin evaporated milk (optional)

Method:

• Keep washed rice in a pressure cooker. Add 1 1/2 cups of water and 1 cup milk and cook
• Pour some water and put jaggery in that and let it dissolve in the water.
• Filter the jaggery water and allow it to boil for 2 minutes. Now add mashed cooked rice and mix well
• Add some ghee in that. Mix well. Let it cook in jaggery water for a while.
• Make coconut in to small pieces.
• Pour some ghee in a pan and fry cashew nuts and coconut pieces.
• Add them in the sweet pongal. Mix well. When it becomes thick remove from the fire.
• If you want to add evaporated milk add it while you add the cooked rice. This will be more tasty.
• Serve hot or cold as per your wish.

Notes:

• Generally people cook the rice in water only but if you add milk while cooking the rice the sweet pongal will be more tasty. If you want to add ’milkmaid’, that is sweetened milk then reduce the jaggery’s quantity.

Images:

Vegetable & Coconut Pulov

Ingredients:

• 2Cup Basmati Rice
• 2 Cup Coconut milk
• 2 Carrot
• 1/2 Cup Cauliflower
• 1/2 Cup chopped French Beans
• 1/4 Cup Peas
• 1 Onion
• 1 Cinnamon stick
• 2 ~ 4 Cardamom
• 2 ~ 4 Cloves
• 6 ~ 8 Black pepper (optional)
• 10 ~ 12 Cashew nuts
• 4 ~ 5 Table spoons Ghee
• Salt

Method:

• Wash and drain rice and keep aside.
• Cut vegetables and fry in ghee and fry rice also.
• Fry masala items and make powder
• Add rice, coconut milk, masala powder and fried vegetables in the cooker and cook.

Notes:

• Instead of taking milk from the coconut you can use Maggi coconut milk powder or tinned coconut milk here also.

Coconut Pulov

Ingredients:

• 1 Cup Basmati Rice
• 1 (Grated) Coconut
• 3 Table spoon Ghee
• 3 ~ 4 Cloves
• 2 small pieces of Cinnamon
• 3 ~ 4 Cardamom
• 2 nos Bay leaves
• Salt.

Method:

• Extract 2 cups of milk from coconut.
• Wash& drain the rice and fry in ghee
• Fry all the masala items and make powder ( If you want you can put as it is)
• Put all in a electric cooker (coconut milk, masala and rice)
• Cook and use. It can be kept warm only for 4 hours since it contains coconut milk.

Notes:

• Instead of taking milk from Coconut you can use Maggi Coconut milk powder or Tined coconut milk for this and for preparing Kuruma also.

Cashew-Paneer Pulov

Ingredients:

• 1Cup Basmati Rice
• 4 ~ 5 Garlic
• Salt
• 100 Gms. Ghee
• 100 Gms. Cashew nuts
• 100 Gms. Fresh Paneer.
• 4 ~ 5 Cardamom For Masala
• 4 ~ 5 Cloves For Masala
• 2 ~ 3 Pieces of Cinnamon For Masala

Method:

• Cut vegetables. Wash rice and drain the water and keep aside. Pour a spoon ghee and fry cardamom, cloves and cinnamon.
• Powder them and keep aside.
• Fry vegetables in ghee and keep aside.
• Fry rice also in ghee. Fry cashew nuts and cut paneer in ghee.
• Fry Green chilies garlic and onions.
• Put all of them i.e. cardamom clove powder, vegetables and rice in a Electric Cooker.
• Add salt and mix well.
• Pour 2 and a 1/2 cups of water and switch on the cooker.
• Use after the pulov is ready.
• Serve with raitha

Notes:

• Regarding vegetables, add less quantity.

Vegetable Pulov (Type 2)

Ingredients:

• 1 Cup Basmati Rice
• 2 Onion
• 2 Cups Mixed veg. (Peas, cauliflower, beans and carrot)
• Salt
• 100 Gms. Ghee or Oil
• 2 Spoons Cumin Seeds
• 4 ~ 5 Cardamom For Masala Paste
• 4 ~ 5 Cloves For Masala Paste
• 2 ~ 3 Pieces of Cinnamon For Masala Paste
• 2 ~ 3 Green chilly For Masala Paste
• 2 ~ 4 Garlic For Masala Paste
• 1 inch Ginger For Masala Paste

Method:

• Cut vegetables. Wash rice and drain the water and keep aside. Put cardamom, cloves, cinnamon, ginger, garlic and green chilly in a mixer grinder and grind like a paste.
• Pour some ghee in a pan and fry onion and the grind paste.
• Fry vegetables in ghee and keep aside.
• Fry rice and cumin seeds in ghee
• Put all of them i.e. masala paste, vegetables and rice in a Electric Cooker.
• Add salt and mix well. Fry cashew nuts and add them in the cooker.
• Pour 2 and a 1/2 cups of water and switch on the cooker.
• Use after the pulov is ready.
• Serve with raitha.

Vegetable Pulov (Type 1)

Ingredients:

• 1 Cup Basmati Rice
• 4 ~ 5 Garlic
• Salt
• 100 Gms. Ghee or Oil
• 4 ~ 5 Cardamom
• For Masala
• 4 ~ 5 Cloves
• 2 ~ 3 Pieces of Cinnamon

Method:

• Cut vegetables. Wash rice and drain the water and keep aside. Pour a spoon ghee and fry cardamom, cloves and cinnamon.
• Powder them and keep aside.
• Fry vegetables in ghee and keep aside.
• Fry rice also in ghee
• Fry Green chilies garlic and onions.
• Put all of them i.e. cardamom clove powder, vegetables and rice in a Electric Cooker.
• Add salt and mix well. Fry cashew nuts and add them in the cooker.
• Pour 2 and a 1/2 cups of water and switch on the cooker.
• Use after the pulov is ready.
• Serve with raitha.

Notes:

• There are many varieties in this. We can prepare Chinese Pulov also in the house.
• For Pulov we can use the following vegetables:
• Potato
• Onion
• Chow Chow
• Brinjal
• Beans
• Drum Stick
• Carrot
• Turnip
• Knol Khol
• Ash Gourd
• Cauliflower
• Green Peas
• Cashew nuts
• Green Bell Pepper
• Green Chilly

Images:

Bisibela Bath (Type 3)

Ingredients:

• 1 Cup Rice
• 1/2 Cup Red gram dal
• 1 small lemon size Tamarind
• 1/2 Cup Peeled Small onions
• 4 Table spoon Grated copra
• 4 ~ 5 Red chilly
• 1/4 Spoon Black Pepper
• 2 pieces Cinnamon
• 2 nos Cloves
• 1 Tsp. Udad dal
• 1 Tsp Turmeric Powder
• Salt
• Mustard Seeds (For Seasoning)
• Oil or Ghee 1 tsp (For Seasoning)
• Curry Leaves (For Seasoning)

Method:

• Put washed dal and rice in a same vessel.
• Roast all the masala items and powder them and add in the rice & dal mixer
• Add tamarind juice/Puli paste and 2 cups of water and fried onions in the cooker with rice and dal.
• Allow it to cook and after it cooks make seasoning.
• The delicious bisibela bath is ready to serve
• Serve with fried Papad or raitha.
• You can add fresh ground nuts in the bisibela bath.

Images:

Bisibela Bath (Type 2)

Ingredients:

• Same as Bisibela Bath (Type 1)

Method:

• Cut the vegetables which ever you select from the list and put them all with dal and rice in the cooker.
• Cook them all in a same vessel. Soak tamarind and make juice from that or use puli paste.
• Put a deep pan and make seasoning and fry onions
• Pour tamarind water/ puli paste with 2 cups of water in that and put the ready made bisibala bath powder in that.
• When it starts to boil put all the cooked items in that and add salt and mix them well
• Stir continuously to avoid sticking in the walls of the pan.
• After 5 or 6 minutes remove the pan from the fire
• Now the tasty bisibala bath is ready to serve.

Images:

Ven Pongal

Ingredients:

• 1 Cup Rice
• 1/4 Cup Moong dal
• 1 Spoon Black Pepper
• 1 Spoon Cumin Seeds
• 1 Inch Ginger piece
• Curry Leaves
• A pinch of Asafetida
• Salt
• Ghee to prepare pongal (aprox. 1/4 cup)
• Turmeric powder (optional)
• 10 - 12 Cashew nuts

Method:

• Wash rice and dal. Pure 2 1/2 or 3 cups of water and keep in a pressure cooker
• Add chopped ginger, turmeric powder, whole black pepper, cumin seeds and asafetida
• Pour ghee in a pan and add cashew nuts and curry leaves and fry
• Add to the rice mixture and mix well.
• Now the tasty ven pongal is ready.

Notes:

• You can also powder black pepper and cumin seeds and fry them in ghee. Add this to pongal. This will give you a different pongal.

Images:

Curd Rice

Ingredients:

• 2 Cup Cooked Rice
• 1 Cup Fresh Curd
• 1/4 Cup Milk
• Asafetida powder
• 1 sp. Fried and powdered udad dhal

Method:

• Smash the cooked rice with scoop well. Add milk and smash.
• Just add asafetida powder and fried and powdered udad dhal mix well.
• Add curd and salt and mix well.
• Delicious curd rice is ready to serve.
• You can add grated carrot in this.

Cumin Seeds Rice

Ingredients:

• 1 Cup cooked rice ( You can use left over cooked rice also for this)
• 2 to 3 teaspoons Cumin Seeds
• 5 Teaspoons Ghee
• Salt

Method:

• Pour ghee in a pan and make seasoning with cumin seeds.
• Switch of the stove and put the rice and mix well by adding salt.
• Mix well and use. We can make this very quick and this will be very tasty.
• Serve with fried pappad.

Images:

Carrot & Onion Rice

Ingredients:

• 2 to 4 Red chilies
• Mustard seeds
• Udad dal
• Channa dal
• Asafetida Powder
• Turmeric Powder
• Salt
• Oil for seasoning.
• 1 Cup Cooked Rice
• 4 Carrots (grate them)
• 1 Big Onion
• Curry leaves.

Method:

• Spread rice in a plate. Pour oil on that and mix well.
• Make seasoning and put grated carrots and chopped onions. Fry well. Add salt and fry well.
• After carrot cooks put the mixture on the rice and mix well.
• The colour full carrot and onion rice is ready to serve.
• Serve with vadam or some raithas.

Carrot, Cabbage and Peas Rice

Ingredients:

• 1 Cup Cooked Rice
• 4 Carrots (grate them)
• 1/4 cup Fresh Peas
• 100 Gms. Cabbage (Chop)
• 2 to 4 Red chilies For Seasoning
• Mustard seeds For Seasoning
• Udad dal For Seasoning
• Channa dal For Seasoning
• Asafetida Powder For Seasoning
• Turmeric Powder For Seasoning
• Salt For Seasoning
• Oil for seasoning. For Seasoning

Method:

• Spread rice in a plate. Pour oil on that and mix well.
• Make seasoning and put grated carrots, cabbage and peas. Fry well. Add salt and fry well and close the pan with lid. ( The peas must cook well.)
• After peas cooks put the mixture on the rice and mix well.
• The colour full carrot ,cabbage and peas rice is ready to serve.
• Serve with vadam or some raithas.

Coconut Rice

Ingredients:

• 1 Cup cooked rice
• 1/2 Coconut
• 2 Red Chilly
• 1 Spoon Mustard Seeds
• 1 Spoon Udad dal
• 1 Spoon Channa dal
• Curry Leaves
• 10 Cashew nuts
• Salt
• 1 Spoon oil

Method:

• Fry coconut in a dry pan still it becomes reddish.
• Put cooked rice in a plate and spread it. Let it cool.
• Add fried coconut on that.
• Put a pan and pour oil. Make seasoning with mustard seeds, Udad dal, Channa dal, curry leaves, red chilly and cashew nuts.
• Put all these on the rice. Mix gently without smashing the rice.
• Add salt and mix well again.
• Use avail as side dish for this. You can also fry Papad as side dish for this Coconut rice.

Mango Rice

Ingredients:

• 1 Cup cooked rice
• 1 Medium size Mango
• 2 to 4 teaspoons A.P.P.(All Purpose powder)
• Salt to taste
• Oil for seasoning.
• Mustard seeds, Udad dal, Channa dal, Curry leaves and Turmeric powder.For Seasoning

Method:

• First make seasoning and put grated mango and fry well by adding salt.
• Now add all purpose powder and mix well.
• Remove from the fire and add cooked rice and mix well.
• Serve with any type of raitha.

Notes:

• You can prepare this ’mango concentrate’ and keep in the freezer in the Mango season. When ever you want mango rice , prepare with cooked rice.

Kosambri - Sprouted Green Gram 2

Ingredients:

• 2 cups Sprouted Green Gram (Moong)
• 1 Tomato (finely chopped)
• 2 tsp Coriander Leaves (finely chopped)
• 1 Green Chilly (finely chopped)
• 1 tsp Lemon Juice
• 1 tsp Sugar
• 1 cup Cabbage (finely chopped)
• ½ cup Carrot (finely chopped)
• 1 Onion (finely chopped)
• 1 sp Pepper Powder
• Salt - as per taste

Method:

• Just put the sprouted gram in a big bowl.
• You can steam-Boil sprouted green gram for 5 min.
• Add tomato, coriander leaves, green chilly, lemon juice, sugar, cabbage, carrot, onion, pepper and salt.
• Mix well.
• Refrigerate it & serve cold.

Notes:

• As per your wish you can add or reduce the veg.

Kosambri -Yellow Moong

Ingredients:

• 1 small cup Yellow Moong dal - soak in wate for 1/2 an hour
• 1 medium size cucumber (optional)
• 1 carrot - grated
• 2 - 4 green chilly - finely chopped
• 1 sp lemon juice
• 1/2 sp mustard seeds
• 1 sp oil
• Salt

Method:

• In a bowl put soaked moongal dal with out water.
• Put grated cucumber and carrot and mix.
• Add finely chopped green chilly.
• Add salt and mix well.
• In a pan pour oil and make seasoning.
• Pour the seasoning in this.
• Add lemon juice and mix well.
• Your kosambari is ready to serve.

Notes:

• You can add grated mango also in this. At that time you can avoid lemon juice.
• Or you can add grated fresh coconut in this.
• Usually we prepare this on Sri Rama Navami day with Neer moor and Panagam.

Kosmalli - Sweet

Ingredients:

• 1 cup Channa dal - soak in water for around 20 minutes.
• 1 cup grated coconut
• 3/4 or 1 cup sugar
• 1/2 sp cardamom powder

Method:

• 1/2 cook the channa dal so that they are separate and not overcooked.
• Drain excess water and allow to cool.
• Once the channa dal is cooled, mix all the ingredients and serve immediately, otherwise it will become watery.

Notes:

• Sweet Kosmalli - Is a sweet salad. Children will like this.
• You can add tutty fruitu for them.
• You can add grated carrot or beet root as per your wish.
• The amount of sugar and coconut in this recipe can be varied according to your taste.

Kosambri - Sprouted Green Gram

Ingredients:

• 1 cup sprouted green moong
• 1 cup Fresh Pomegranate
• 1 tab sp fresh coconut
• 1/2 sp salt
• 1/2 sp lemon juice
• 1 tbs chopped coriander leaves

Method:

• In a big bowl, put sprouted green moong dal, pomegranate, fresh coconut and lemon jucie.
• Mix well and add salt.
• And garnish with coriander leaves.
• Serve as a healthy snack.
• You can serve chill or as it is.

Notes:

• To make sprout, Soak the dry green gram in warm water and leave it overnight.
• Drain all the water the next day and cover and keep in a warm place to sprout.
• It takes anywhere between 2 to 3 days for the greengram to sprout.

Raitha - Boondhi Raitha

Ingredients:

• 1 1/2 cups Boondi (spicy)
• 1 tbsp Coriander (finely chopped)
• 1 tsp Lemon juice
• 1 tsp Cumin seeds (roasted & finely powdered)
• 1/2 tsp Red Chili Powder
• Salt – as per taste
• 2 cup Curd

Method:

• In a mixing bowl, beat curd.
• Add lemon juice, cumin seeds powder, red chili powder & salt.
• Mix it properly.
• If required blend it in a liquidizer.
• Refrigerate it for about a hr. before serving add boondi & serve cold.

Sundal - Sweet one

Ingredients:

• Black udad dal 1 cup
• Coconut 1/2 to 1 cup
• Crushed jaggery 1 cup
• a pinch of Salt
• 1/2 sp cardamom powder

Method:

• Dry fry black udad dal till you get a good aroma.
• Now cook it in a cooker with a pinch of salt and keep aside.
• In a pan pour ghee and add cooked udad dal and jaggery.
• Mix well and add coconut and cardamom powder.
• Remove from the fire.
• Serve hot or cold.

Notes:

• This is the sundal which they distribute in Shiva Temples on Pradosham day.

Sundal with Black Udad

Ingredients:

• Black udad dal 1 cup
• Coconut 1/2 to 1 cup
• Red chilly 2
• Salt
• Oil to make seasoning
• curry leaves
• 1 sp mustard seeds
• 1/2 sp asafetida

Method:

• Dry fry black udad dal till you get a good aroma.
• Now cook it in a cooker and keep aside.
• In a pan make seasoning with mustard seeds, red chilly and curry leaves.
• Now add cooked udad dal and salt.
• Mix well and add coconut and remove from the fire.
• Serve hot or cold.

Notes:

• You can add one chopped onion and tomato in the sundal.

Poracha Sambar (2)

Ingredients:

• 1 Cup cooked Thur Dhal
• 1 Cup Mixed vegetable or a single vegetable
• 1/2 cup coconut
• Curry leaves
• 2 to 4 red chilies
• 2 sp Udad Dhal
• Asafetida powder
• Mustard seeds, Udad Dhal for seasoning
• Oil for seasoning
• Salt

Method:

• Fry red chilies, udad Dhal and asafetida and grind with coconut.
• In a pan make seasoning and add cooked Dhal, grind masala and salt.
• If you need sambar thin, add some water in that.
• Mix well and add vegetable and allow the vegetable to cook
• Stir occasionally. After the vegetable cooks add curry patha and remove the sambar from the fire.
• Serve with cooked rice and ghee.

Poracha Sambar (1)

Ingredients:

• 1 Cup cooked Thur or Moong Dhal
• 1 Cup Mixed vegetable or a single vegetable
• 1/2 cup coconut
• Curry leaves
• 1/2 to 1 sp cumin seeds
• 2 to 4 red or green chilies
• Mustard seeds, Udad Dhal for seasoning
• Oil for seasoning
• Salt

Method:

• Grind coconut, cumin seeds and chilies and keep aside.
• In a pan make seasoning and add cooked Dhal, grind masala and salt.
• If you need sambar thin, add some water in that.
• Mix well and add vegetable and allow the vegetable to cook
• Stir occasionally. After the vegetable cooks add curry patha and remove the sambar from the fire.
• Serve with cooked rice and ghee.

Malabar Sambar

Ingredients:

• 5 to 7 Red chilies
• 1 sp Channa Dhal
• 1 sp. Coriander seeds
• 1/2 sp. Fenugreek seeds
• 1/2 sp. mustard seed
• 1/2 cup fresh coconut
• 2 sp coconut oil
• 1 cup cooked Thur Dhal
• 2 cup tamarind water
• Curry leaves
• Some vegetable like chow chow, brinjal, pumpkin etc.,

Method:

• Fry red chilly, coriander seeds, fenugreek seeds and channa Dhal and grind with coconut and keep aside.
• Pour coconut oil in a deep pan and make seasoning with mustard seeds
• Add tamarind water, cooked Dhal, curry leaves, turmeric powder and one of the above vegetable.
• Allow the vegetable to cook in tamarind water. Now add the grind masala and allow the sambar to boil for a while.
• Remove from the fire and serve with hot cooked rice.

Sambar without Sambar Powder

Ingredients:

• 1 cup cooked Thur Dhal
• 2 cups tamarind water or 2 spoons of Puli paste
• 10 - 12 red chilies
• 1 sp. Thur Dhal
• 1 sp. Udad Dhal
• 1/2 sp Mustard seeds
• Asafetida powder
• Turmeric powder
• Oil for seasoning
• Salt
• Onion (optional)
• Curry patha

Method:

• Make seasoning with mustard seeds, thur Dhal, red chilies and udad Dhal.
• Pour tamarind water and cooked Dhal in it.
• Add curry patha, asafetida powder and turmeric powder
• Allow it to boil and after 5 - 10 minutes remove the sambar from the fire
• Serve with rice.

Notes:

• Any fried curry like potatoes, raw plantain or Brinjal curry prepared with APP will make this sambar super.

Moor Kulambu III (Sambar using Butter milk)

Ingredients:

• Thick Butter Milk 2 cups (Less sour)
• Thur Dhal 3 Spoons
• Grated Coconut 2 Spoons
• Asafetida A pinch
• Udad Dhal 1/2 Spoon
• Mustard Seeds 1/2 Spoon
• Fenugreek Seeds 1/4 Spoon
• Turmeric Powder 1/4 Spoon
• Red Chilly 2-4
• Green Chilly 2-4
• Oil to fry
• Salt to taste

Method:

• 1. Soak Thur Dhal in water.
• 2. Fry all other ingredients except coconut and grind with coconut and Thur Dhal.
• 3. In a pan, make seasoning with Mustard seeds. Add buttermilk and the masala from the mixer.
• 4. Add salt and mix well and let it boil for five minutes
• 5. Remove from the fire. Serve with rice.

Notes:

• For all Moor kulumbu you can use Fried Ladys finger, chow chow, Boiled and fried potatoes, Pumpkin, Drum stick as Than.
• At festival time we use to make this Moor Kulumbu and at that time we put Udad vadai as Than.
• That will be more tasty while eating

Moor Kulambu VII (Marata moor kulambu)

Ingredients:

• 2 cups thick butter milk (less sour)
• 1 sp black pepper
• 1/2 sp cumin seeds
• 2 - 3 sp coconut
• Mustard seeds for seasoning
• Oil
• Salt

Method:

• Fry pepper and cumin seeds. Grind them with coconut.
• Pour oil in a pan and make seasoning with mustard seeds.
• Add thick butter milk and masala in that.
• Stir well, add salt and mix well.
• Bring it to a boil and remove from the fire.
• Serve with rice.

Paruppu Urundai Morekuzhambu

Ingredients:

• Ingredients for paruppu urundai
• 1cup thur dal
• 1/2 cup moong dal
• 1 spoon chana dal
• 2 to 4 green chillies
• 3 to 4 red chillies
• Salt as per your taste
• Other Ingredients:
• 1 sp mustard seeds
• 1 sp udad dal
• 10 - 12 curry leaves
• 2 to 3 sp oil
• 1/2 coconut
• 2 green chilly
• 2 glass of thick butter milk
• 1/2 sp asafetida
• 1 to 2 sp rice flour
• 1/2 sp turmeric powder
• Salt

Method:

• Soak all dals for 1 hour.
• Grind it with 2 green chilli, 3 red chilli little water and grind corsely.
• Add salt and mix.
• Take a kadai heat it with a spoon oil - add mustard seed, curry leaves, asafetida add the dal paste and fry.
• Bring it to room temp.
• Then make small balls out of the dough.
• Now cook it in the steam like Idly.
• Keep aside.
• Make a past with coconut and green chilly and mix with butter milk.
• In another pan, make seasoning with mustard seeds, asafetida,turmeric powder and curry leaves.
• Pour buttermilk (which we mixed the masala paste) in the pan and bring it to a boil.
• Now add the steamed balls in this.
• Bring a boil and remove from the heat.
• Serve with cooked rice.

Notes:

• you can use channa dal or thur dal instead of moong dal and do as per the recipe.

Karivepali Kulumbu 3

Ingredients:

• Curry Leaves – a handful
• Thuvar Dhal – 2 tablespoon
• Channa dhal – 1 teaspoon
• Red Chillies – 5 - 6
• Pepper – 2 teaspoon
• Coconut – 2 tablespoon
• Tamarind paste – 1 to 1 1/2 sp
• Turmeric Powder – ½ teaspoon
• Asafotida Powder – ½ teaspoon
• Sesame Oil – 2 tablespoon
• Mustard – ½ teaspoon
• Fried and powdered - Fenugreek powder – ½ teaspoon
• Salt – 2 teaspoon or as per taste

Method:

• In a kadai put one teaspoon oil and fry thurvar dhal, channa dhal, Pepper and red chillies, and keep separately.
• Same kadai add the curry leaves and fry for a while.
• Remove and grind to a fine powder.
• Grind coconut separately to a fine paste.
• In a kadai put the remaining oil and when it is hot add mustard.
• Add 2 cups of water along with turmeric powder and ground dhal powder. Stir well, bring to boil.
• When it starts boiling, add the coconut paste and add little water if necessary.
• Stir once again and let it cook in low flame till it thickens.
• Your kuzhambu is ready to serve.

Notes:

• Few Gralic flakes and sambar onions can also be added while seasoning.
• And if you want you can avoid coconut also.

Karnataka Sambar Powder

Ingredients:

• 3 cups Whole Dhaniya
• 5 cups Dry Red Chilly ( you can use Byadgi chillies which are bright red, but less hot)
• 1 1/2 cup Urad Dal
• 1 cup Channa Dal
• 1 tbsp Methi Seeds
• 10 pieces of cinnamon
• 6 cloves
• a few dried curry leaves
• 1 tsp Asafoetida
• 1 tsp Turmeric powder

Method:

• Dry roast all the ingredients separately except the turmeric powder.
• After roasting everything cool.
• Grind all ingredients together into a fine powder.
• That is all. Store in an airtight jar.

Notes:

• some people use cardamom instead of cloves.

Vathal Kulambu

Ingredients:

• 2 cups thick tamarind juice or 2 sp puli paste
• 2 sp channa dhal
• 2 sp thur dhal
• 4-6 red chilly
• 1/2 sp mustard seeds
• Asafetida
• 2-3 sp sambar powder
• 1 onion
• 1/2 sp fried and powdered fenugreek
• 1 Tomato (optional)
• A few kari pathas
• Oil to fry
• Salt to taste

Method:

• In a pan make seasoning with mustard seeds, channa dhal, thur dhal and red chilly.
• Add cut onion and fry well.
• Add tamarind juice
• Add salt, fenugreek powder, asafetida and kari patha.
• Allow it to boil for 10 min.
• Add cut tomato pieces and boil for 2 more min.
• Remove from the fire.
• Serve with cooked rice.

Notes:

• This Kulambu MUST BE THICK and the oil must be at the top of the Kulambu Other than onion, you can use
• Garlic Ladies Finger, Drum Stick, Sundakai / Manathakali Vathal.

Images:

Karnataka Sambar

Ingredients:

• ½ cup toor dal
• 2 cups vegetables, diced (potatoes, tomatoes, beans, peas, carrots, brinjals, etc)
• ½ cup coconut, freshly grated
• 2 sp tamarind paste
• 2 sp crushed jaggery ( you can add sugar also)
• 2 - 3 red chilies
• ¼ tsp coriander powder
• ¼ tsp fenugreek seeds
• ½ tsp sesame seeds
• ¼ tsp cumin seeds
• ¼ tsp mustard seeds
• ¼ tsp turmeric powder
• A pinch of asafetida
• 5-6 curry leaves
• 2 tbsp finely chopped coriander leaves
• Salt
• 2 -3 tab sp ground nut oil
• 1sp mustard seeds

Method:

• Soak toor dal for 8 hours or overnight.
• Fry grated coconut, red chilies, coriander powder, fenugreek seeds, sesame seeds, cumin seeds and mustard seeds in 1 tsp oil and grind with coconut into a smooth paste.
• Pressure-cook the soaked dal with salt, 1 sp oil and turmeric powder.
• In a deep pan pour oil and make seasoning with mustard seeds.
• Add cut vegetables and fry. Add salt.
• Let it cook for a while.
• Now add ground paste, asafetida, tamarind paste and curry leaves.
• Mix well and sim the flame.
• Let it cook for 5 more min.
• Add cooked dal and if you want add some water to the sambar.
• Add crushed jaggery and bring it to a boil.
• Remove and add chopped fresh coriander leaves.
• Your sambar is ready.
• Serve with rice or idly or dosa.

Notes:

• I recd. Karanataka sambar recipes from my friend, and I am posting here as per Lalaitha Sivagurus request.

Karnataka Sambar 2

Ingredients:

• 1/2 cup toor daal
• 1/2 cup grated fresh
• 1 tsp channa daal
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp methi seeds
• A pinch asafoetida
• 7-8 curry leaves
• 1/2 inch piece cinnamon
• 5-6 cloves
• 5-6 red chilies
• Vegetables - green beans, carrot, cauliflower, tomato, potato, drumsticks
• Oil
• coriander leaves
• A pinch turmeric
• Salt

Method:

• Cook daal with little turmeric and 2 drops of oil
• Cook vegetables separately.
• Heat 1 tspn oil and fry ingredients from channa daal to red chillies.
• Add coconut and fry for 2-3 minutes. Grind to a thin paste.
• In a deep pan put cooked daal, add vegetables, ground masala and salt.
• Mix well and allow it to cook for 5-10 minutes.
• Garnish with coriander leaves.
• Heat 1tspn oil. Add mustard seeds, when they start popping, add curry leaves .
• Add this seasoning to the cooked sambar. Serve hot with rice.

Karnataka Sambar 3

Ingredients:

• 1 cup Toor dhall
• 2 sp tamarind paste
• 2 - 4 tab sp fresh Coconut
• 4 onions
• 3 Spoons of Sambar powder (Karnataka sambar powder)
• 5 to 6 nos Green chillies
• 1sp asafetida
• 1 medium sized Tomato
• 1 sp sugar
• For seasoning:
• 2 tbsp of groundnut Oil
• 1/2 sp mustard seeds
• 1/4 spof Fenugreek seeds
• 1/2 sp of asafetida
• 1/2 sp Turmeric powder
• Salt to taste
• Curry leaves
• Coriander leaves
• VEGETABLES TO BE ADDED
• You can add any vegetable like Drum stick, Raw banana,yam pieces or beans,Brinjals etc but not more than two varieties in this version.

Method:

• Cut veg. into lenghty pieces.
• Dice tomato.
• Wash and then cook in a open pressure pan after adding a bit of salt and 1 spoon of sugar till 1/2 cooked.
• Set aside.(this will prevent them from becoming mushy)
• Cook the dhall after adding one small spoon of asafetida and turmeric powder very well.
• Keep it aside.
• Take two onions and roast them over fire till outer cover burns to black.
• Fry fresh coconut.
• Remove the burnt cover and make a fine paste of roasted onions and fried fresh coconut.
• Take balance 2 onions and just cut them into two.
• Press green chilies without breaking them.
• In a deep pan pour oil and make seasoning.
• Now add green chillies, and onion fry well.
• Now add cooked dal, tamarind paste and salt.
• Allow it to boil for a while.
• Add 1/2 cooked veg. in the sambar.
• Add sambar powder and ground paste.
• Mix well. Bring it to a boil.
• Add chopped coriander leaves and tomato.
• Your Yummy sambar is ready.
• Serve this with hot rice or idly or dosa.

Notes:

• There is another variation of adding the raw onions in the Dhall and let it get cooked in dhall itself.
• I have found the second variation better for sambar taste.

Araichuvitta sambar

Ingredients:

• Thur dal cooked 1 cup (200Gms.)
• Small onions 1cup (pealed)
• Tamarind water 2 cups OR 2 Tbsp. Tamarind Paste
• Tomatoes 2
• Kari Patha (Karri vepelai)
• Grated Coconut 2 spoons (or fresh coconut 1/2)
• 1/2 tea spoon Sugar optional
• Turmeric Powder 1/2spoon
• Mustard Seeds 1/2 spoon
• Fried and powdered Fenugreek powder
• All purpose powder 2 to 3 sp.
• Oil to fry
• Salt to taste

Method:

• Pour some oil in a deep pan and make seasoning with mustard seeds. Add small onions and fry well.
• Add turmeric powder, tamarind water, cooked dal, tomato pieces, all purpose powder, fenugreek powder, asafetida powder, curry patha, grated coconut and salt in the pan and mix well.
• Stir occasionally and let it boil for more than 10 minutes.
• Remove from the fire and serve with cooked rice.
• Potato curry is the best side dish for this Sambar.
• You can also add cooked drum sticks in this sambar.

Notes:

• (Fry the Fenugreek seeds in a dry kadai and fry them till they turn dark brown.
• Fry them continuously to avoid total charring and becoming black..
• Keep aside and after some time
• powder them like flour and keep the powder in a container.
• Whenever you prepare Sambar you must put this powder 1/2 teaspoon.
• This will give a good smell to Sambar.)

Brinjal Oil Sambar Using APP

Ingredients:

• 200 gms baby brinjals
• A lemon size tamarind
• Curry patha
• 4 to 5 sp. All Purpose Powder
• Asafetida powder
• Turmeric powdrer
• Oil to fry brinjals
• Salt

Method:

• By using baby brinjals we can prepare a delicious sambar. Wash remove the tails and make them like a flower by cutting them like " + " and stuff them with salted A.P.P.
• By using less water prepare thick juice from the socked tamarind.
• Pour oil in a pan and add mustard seeds, turmeric powder in that.
• Put the stuffed brinjals in the pan slowly. Fry them carefully without damaging the brinjals.
• Let them fry for 4 - 5 minutes. Then pour the thick tamarind juice in the pan and mix them well.
• Add asafoetida, fenugreek powder, kari patha and salt in the sambar.
• Let it boil. Stir the sambar occasionally. Check the brinjals. If they are soft the sambar is ready.

Notes:

• We can use this sambar with rice and even we can use this as a side dish for chapattialso.
• You can also use Puli (Tamarind) Paste in replacent for Tamarind specified in this recipe. Check how to make puli paste

Images:

Udipi Sambar

Ingredients:

• 1/2 cup tur dal
• Veg. 1 cup as per your choice
• 2 tbs groundnut oil
• 2 sp tamarind paste
• 1/2 teaspoon fenugreek seeds
• 2 tsp urad dal
• 6 red chillies
• 2 tbs coriander seeds
• curry leaves
• 2 - 3 sp fresh coconut
• 25 - 30 peeled small onions
• 2 green chilly
• 1/2 teaspoon mustard seeds
• a pinch of asafetida
• 2 sp jaggery crushed
• Salt to taste

Method:

• Cook thur dal with a pinch of turmeric powder and 1 sp oil.
• Fry fenugreek, udad dall, red chilly, coriander seeds and curry leaves with 1 sp oil.
• Now add grated coconut and fry well.
• Grind into a fine paste.
• In a deep pan, pour oil and make seasoning.
• Add peeled small onions and green chilies.
• Allow the onions to fry.
• Add 1/2 sp salt to onions.
• Fry well till you get good aroma.
• In this stage you can add veg. as per your choice.
• Close the pan and allow the veg. to cook.
• Now add tamarind paste and ground paste.
• Mix well and add water if you required.
• Bring it to a boil.
• Now add cooked dal and crushed jaggery.
• Allow it to boil for a while.
• Add fresh coriander leaves and remove from the fire.
• Serve with dosa.

Notes:

• if you want you can add one sp sambar powder tot his sambar other than the ground masala.
• Veg. 1 cup as per your choice. (lady fingers, brinjals, pumpkin and drumsticks or you can add ground nuts)

Parrapu Urrandi Kulambu

Ingredients:

• 2 cups thick tamarind juice/ 5 to 6 spoons of puli paste
• 2 sp channa dhal for seasoning
• 2 sp thur dhal for seasoning
• 1/2 sp mustard seeds
• Asafetida
• 2-3 sp sambar powder
• 1/2 sp fried and powdered fenugreek
• 1 Tomato (optional)
• A few kari pathas
• Oil to fry
• Salt to taste
• For Parappu urrandai
• 2 cups Thur dal.
• Red chilly as per your taste.
• Salt

Method:

• Soak thur dal and grind them with or without red chilly.
• Pour some oil in a pan and make seasoning with mustard seeds and turmeric powder.
• Put the grind dal in that and mix it well.
• If it is so watery add some rice flour and make it thick.
• Make them small balls and steam them.
• Keep aside.
• In a pan make seasoning with mustard seeds, channa dhal and thur dhal.
• Add tamarind juice to the pan and bring it to a boil.
• Add sambar powder, mix well.
• And now add the steamed balls in that.
• Stir lightly and allow it to boil.
• Add salt, fenugreek powder, asafetida and kari patha.
• Allow it to boil for 10 min more.
• Add cut tomato pieces and boil for 2 more min.
• Remove from the fire.
• Serve with cooked rice.

Notes:

• This Parrappu urrandai is a very good snack too

Sambar Powder 2

Ingredients:

• 250 Gms. Red chilly
• 500 Gms. Coriander Seeds
• 100 Gms. Thur dal
• 50 Gms. Channa dal
• 25 Gms. Fenugreek seeds
• 100 Gms. Turmeric
• 100 Gms. Dried Ginger
• 100 Gms. Poppy seeds (kas kas)
• 150 Gms. Black Pepper

Method:

• Powder all the ingredients as it is in a flour mill.
• Spread on a news paper and bring it to the room temperature.
• Store in a air tight container.

Apple Sambar

Ingredients:

• 2 apples (sour)
• sambar powder 4 spoons
• asafetida
• 1 onion cut into slices
• 1 green chilly
• 1 tomato; chopped
• 1 cup cooked toor dhal
• ¼ sp dry fried and powdered fenugreek
• ½ sp oil (you can avoid this)

Method:

• Peel off the apples and cut into cubes.
• Cook them with dal.
• Pour 1/2 oil in a pan, add mustard, cumin.
• Fry onions till they turn brown. Add green chilies.
• Add the cut tomatoes and fry well.
• Add the cooked dhal & apple.
• Add fenugreek powder and asafetida powder.
• Add sambar powder and continue boiling for another 5 mins.
• Add salt, coriander leaves and put the stove in sim for 10 mins.
• Serve with rice. You will like this.

Moor Kulambu VI

Ingredients:

• Thick Butter Milk 2 Cups (less sour)
• Thur Dhal 1 Spoons
• Udad Dhal 1 Spoon
• Channa Dhal 2Spoon
• Black Pepper 1/2 Spoon
• Red Chilly 2-4
• Asafetida 1 pinch
• Fenugreek Seeds 1/4 Spoon
• Grated Coconut 2 Spoons
• Mustard Seeds 1/2 Spoon
• Oil to fry
• Salt to taste

Method:

• Fry all other ingredients except coconut.
• Mix with buttermilk.
• Add salt and mix well.
• Make seasoning and add it to Kulambu.
• Bring it to a boil.
• Serve with rice.

Moor Kulambu V

Ingredients:

• Thick Butter Milk 2 Cups
• Thur Dhal 1 Spoons
• Red Chilly 4-6
• Cumin Seeds 1/2 Spoon
• Mustard Seeds 1/2 Spoon
• Oil to fry
• Salt to taste

Method:

• Fry Red Chilly and Thur dhal in a greased pan.
• Switch off the fire and add cumin seeds and fry well.
• Grind them and mix it with butter milk.
• Add salt and make seasoning in a pan.
• Add the seasoning with the moor kulambu.
• Mix well and serve. NO NEED TO HEAT.

Moor Kulambu IV

Ingredients:

• Thick Butter Milk 2 Cups(less sour)
• Thur Dhal 2 Spoons
• Channa Dhal 1Spoon
• Red Chilly 2-4
• Green Chilly 2-4
• Asafetida 1 pinch
• Fenugreek Seeds 1/4 Spoon
• Grated Coconut 2 Spoons
• Mustard Seeds 1/2 Spoon
• Oil to fry
• Salt to taste

Method:

• Soak Thur Dhal and Channa Dhal for a while.
• Fry red chilly, green chilly, fenugreek seeds, and asafetida in half spoon oil.
• Grind fried ingredients, soaked dhals and coconut.
• In a pan, make seasoning with mustard seeds.
• Add buttermilk, masala and salt.
• Let it boil for five minutes
• Remove from the fire. Serve with rice.

Moor kulambu (Avial Moor Kulambu)

Ingredients:

• Thick Butter Milk 2 Cups
• Thur Dhal 2 Spoons
• Channa Dhal 1Spoon
• Cumin Seeds 1Spoon
• Coriander Seeds 2 Spoons
• Green Chilly 2-4
• Grated Coconut 2 Spoons
• Mustard Seeds 1/2 Spoon
• Oil to fry
• Salt to taste

Method:

• 1. Soak Thur Dhal and Channa Dhal for a while.
• 2. Grind all other ingredients except mustard seeds.
• 3. In a pan, make seasoning with mustard seeds. Add buttermilk, masala and salt.
• 4. Add salt and mix well and let it boil for five minutes
• 5. Remove from the fire. Serve with rice.

Images:

Moor Kulambu II

Ingredients:

• Thick Butter Milk 2 Cups (less sour)
• Raw Rice 1 Spoon
• Channa Dhal 2 Spoons
• Coriander Seeds 1 Spoon
• Red Chilly 2-4
• Green Chilly 2-4
• Ginger 1 Inch
• Cumin Seeds 1/2 Spoon
• Grated Coconut 2 Spoons
• Mustard Seeds 1/2 Spoon
• Turmeric Powder 1/4 Spoon
• Oil to fry
• Salt to taste

Method:

• Soak Rice and Channa dhal for a while.
• Grind all other ingredients except mustard seeds.
• In a pan, make seasoning with mustard seeds. Add buttermilk, masala and salt.
• Add salt and mix well and let it boil for five minutes
• Remove from the fire. Serve with rice.