மீன் பிரியாணி

தேவையான பொருட்கள்
மீன் - 1/4 கிலோ
அரிசி - 2 கிலோ
வெங்காயம் - 150 கிராம்
தக்காளி - 150 கிராம்
பச்சை மிளகாய் - 2
இஞ்சி, பூண்டு விழுது - 2 டீஸ்பூன்
புதினா, கொத்தமல்லி இலை - 1/4 கட்டு
மிளகாய்த்தூள் - 1 டீஸ்பூன்
தனியாத்தூள் - 1 டீஸ்பூன்
மஞ்சள்தூள் - 1/4 டீஸ்பூன்
தயிர் - 1 கப்
உப்பு - தேவையான அளவு
எண்ணை - 1/2 டீஸ்பூன்

செய்முறை
மீனை சுத்தம் செய்து துண்டுகளாக்கவும்,
வெங்காயம், தக்காளியை பொடியாக நீளவாக்கில் நறுக்கவும். மிளகாயைக் கீறிக் கொள்ளவும்.
ஒரு அகலமான பாத்திரம் அல்லது குக்கரில் எண்ணை ஊற்றி காய்ந்ததும் பட்டை, லவங்கம் சேர்த்துத் தாளிக்கவும்.
வெங்காயம், இஞ்சி, பூண்டு விழுது, தக்காளி, புதினா, கொத்தமல்லி இலை இவற்றை ஒன்றன் பின் ஒன்றாகச் சேர்த்து வதக்கவும்.
தயிர் மற்றும் போதுமான அளவு உப்பு சேர்த்து மீனை வதக்கவும். தொடர்ந்து மிளகாய்த்தூள், தனியாத்தூள், மஞ்சள் தூள் சேர்க்கவும்.
பாசுமதி அரிசி ஒன்றரை பங்கும், சாதாரண அரிசி 2 பங்கும் சேர்த்து வேக வைக்கவும். பாத்திரத்தில் `தம்` சேர்த்து (ஆவி போகாமல் மூடிவைத்து) சிறிது நேரத்தில் இறக்கவும்.
குக்கரில் ஒரு விசில் வந்ததும், குறைந்த தீயில் வைத்திருந்து அடுப்பை அணைத்து விடவும்.
சுவையான மீன் பிரியாணி மணமணக்க ரெடி.

நெத்திலி மீன் குழம்பு

தேவையானவை :
நெத்திலி மீன் – அரைக் கிலோ
புளி – இரண்டு எலுமிச்சை அளவு
எண்ணெய் – தேவையான அளவு
கடுகு – சிறிதளவு
வெந்தயம் – சிறிதளவு
வெங்காயம் – மூன்று
இஞ்சி, பூண்டு – தேவையான அளவு
தக்காளி – மூன்று
மஞ்சள் தூள் – கால் டீஸ்பூ‌ன்
மிளகாய் தூள் – இரண்டு டீஸ்பூ‌ன்
தனியா தூள் – இரண்டு டீஸ்பூ‌ன்
பச்சை மிளகாய் – ஆறு
கொத்துமல்லி – ஒரு கொத்து
கறிவேப்பிலை – இரண்டு கீற்று

செய்முறை:
மீனை சுத்தம் செய்து கழுவி கொள்ள வேண்டும். புளியை நன்கு கரைத்து வடித்து கொள்ளவும். இ‌‌ஞ்‌சி, பூ‌ண்டை ‌விழுதாக அரை‌க்கு‌ம் போது அதனுட‌ன் ஒரு வெ‌ங்காய‌த்தையு‌ம் போ‌ட்டு அரை‌த்து ‌விழுதாக எடு‌த்து‌க் கொ‌ள்ளவு‌ம். எண்ணெய் விட்டு காய்ந்ததும் கடுகு, வெந்தயம், வெங்காயம், இஞ்சி, பூண்டு, வெ‌ங்காய‌ விழுது சேர்த்து வதக்க வேண்டும். பிறகு தக்காளி போட்டு வதக்க வேண்டும். தக்காளி வதங்கியதும் கா‌ய்‌ந்த மிளகாய் தூள், தனியா தூள், மஞ்சள் தூள் சேர்த்து பச்சை வாசனை போகும் வரை வதக்கி பிறகு புளி தண்ணீர் ஊற்றவு‌ம். கொத்தமல்லி, கறிவேப்பிலை சேர்த்து நன்கு கொதிக்க விட்டு இறக்குவதற்கு 5 நிமிடம் முன்பு மீனை போட்டு இறக்கவும். குழ‌ம்‌பி‌ல் ‌மீனை போ‌ட்ட ‌பிறகு கர‌ண்டியை வை‌த்து ‌வேகமாக‌க் கிள‌‌ற‌க் கூடாது. சுவையான நெத்திலி மீன் குழம்பு தயா‌ர்.

Channa kababs

Ingredients:
boiled white Channa (1 cup)
green chillies 4-5(chopped)
medium sized onion 1(chopped)
red chilly powder 1tablespoon
salt (to taste)
coriander 1tablespoon
egg 1
bread crumbs
oil for frying

Mash d Channa and add it in d green chillies, an egg ,coriander ,onion ,&rest of d things except bread crumbs mix all d things and make round shaped kebabs & keep it refrigerate for about 15 minutes and then coat it with breadcrumbs & fry it hot oil and serve it with masala chutney.

Pinni

Ingredients:
3-4 tbsp Milk
250 gms Sugar ground
1 tsp Cardamom powder
250 gms semolina
250 gms Ghee
Almonds handfull
Raisins handfull
Coconut handfull
Dry dates handfull


Heat ghee in a pan.Add semolina and cook it on low flame.
Keep stirring constantly till light brown.Remove from the flame when it smells aromatic.Transfer it to a large plate and spread.Cool it above room temperature.
Sprinkle with sugar and cardamom powder,crushed dry fruits mix well.
Drizzle with milk.
Mix well and make tight fist shaped pinnies.

Rainbow Zarda

Eid ul Adha is is celebrated as the memory of Prophet Ibrahim (pbh). on the Islamic holy month of Hajj. On the day of Eid, the faithful attend special group prayers held in mosques and large grounds. Following this, people embrace each other, greeting 'EID Mubarak', conveying the spirit of love, peace and co-operation. The spirit of festivity goes high in the wearing of new clothes and visiting the homes of friends and relatives,
Muslims have their own traditional Eid recipes. check out for tasty.

Ingredients
250 gm. rice
Water, as required ( for boiling rice )
1/4 cup ghee / oil
200 - 250 gm. sugar
6 green cardamoms
1 star anise
4 cloves
2 tbsp. almonds ( blanched, peeled & sliced )
2 tbsp. sliced pistachios
2 tbsp. raisins
2 tbsp. fresh coconut, thinly sliced
100 gm. candied fruits
Food colors ( yellow, red & green )
1 tsp. kewra water

Wash & soak rice for half an hour.Boil water with half of green cardamoms, star anise and cloves.Add rice and cook till fully cooked. Drain and keep aside.
Heat ghee in a pan, add remaining cardamoms.Add sugar with 1/4 cup water and cook on medium heat, stirring until the sugar dissolves and turns into a thin syrup.
Add almonds, pistachios, coconut & raisins.Add in boiled rice, mix gently.
Now cook on medium heat, uncovered for 5 minutes.
When the syrup starts to dry, lower the heat & cook, covered with a lid, for 10 minutes until all the syrup is evaporated.
Now add in all the three colors, separately over the top.
Place candied fruits on top of rice.Cook on very low heat for 5 minutes till all the moisture dries up.
Sprinkle kewra water and mix gently.
Remove from heat & serve hot.

Mango Curry

another different method of mango curry.
Ingredients

Ripe Mango - 1 or 2
Green chilli - 2 or 3
Mustard - 1tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1tsp
Coconut milk - 2 cups

Chop mango and green chillies into very small pieces.
Grind mustard, turmeric powder and chilli powder and apply this paste to the chopped mango, keep it for some time.
Season mustard and curry leaves, sauté mango, salt and green chilli, add coconut milk and boil.
when it thickens remove from fire.

vegetable omelet

Ingredients
Mixed Vegetables - 1 cup
(carrot,Cabbage,Potato, Cauliflower.....as u wish)
Corn flour - 2 tbs
Channa dal flour - 3 tbs
Salt to taste
Mustard - 1 tsp
Channa dal - 1 tsp
Chilli powder - 2 tsp
Garam masala powder - 1 tsp
Turmeric powder- 1/2 tsp

Heat oil in a kadai . Add mustard,once it splutters , add channa dal...saute it till roasted.Add chopped vegetable , saute for 2 minutes and sprinkle little water.Cover with a lid.Wait till veggies are cooked well.
Add powders,fry till the raw smell leaves and add salt.
Meanwhile , mix flours with little water.
Then mix veggies in the batter . Then make omelet in a tawa.

Rainbow layer steamed cake

Ingredients
2 cups thick coconut milk
1 cup plain flour
½ to 2/3 cups sugar
2 tbsp rice flour
2 tbsp custard flour
½ tsp salt
Green, yellow, red and blue food colorings
7 inch (or smaller) cake tin

Sift the plain flour and rice flour separately. Set aside.
Get your steamer and cake tin ready. Do not oil your cake tin.
In a large bowl, and using a whisk, whisk together the sugar and coconut milk. Heat it in the microwave for 20 secs…. don’t even try to cook it for longer as it will curdle the milk. We just want the milk to be tepid. Add in the salt.

Now, using 1 tbsp additions at a time (and still using the whisk), start blending the flours into the coconut milk, starting with the rice flour, custard flour and ending with the plain flour. You have to make small additions of flour at a time as you don’t want your batter to be lumpy. FYI,The consistency of the batter should be similar to that of a thick pancake mix.

Now divide the batter into four bowls and and add ½ to 1 tsp of colouring. Now put a layer of the colour into your tin.you can get 8 layers so use half of your colouring per layer. Steam for 5 mins and repeat the process using different colours for each layer until all the batter is used.

For the last layer, steam an extra 15 to 20 mins. Remove from the steamer and place the cake tin on a wire rack. Leave in the tin to cool completely (around an hour). Cut into desired shapes and serve with a cuppa for afternoon tea or as a sweet snack for the morning munchy attack!!!

Chicken and mango stir fry

Ingredients
3/4 lb (375 g) boneless chicken breast, sliced
1 1/2 teaspoons soy sauce
1/4 teaspoon salt
pinch white pepper
1 teaspoon cornstarch
2 teaspoons cider vinegar
1 1/2 teaspoons ketchup
1 1/2 teaspoons sugar
2 tablespoons water
1 tablespoon canola oil
1/2 medium green bell pepper, sliced
1/2 medium red bell pepper, sliced
1 tablespoon grated ginger
1 teaspoon garlic
1 large shallot, chopped
2 large mangoes thinly sliced
16 toasted pecan halves
2 sprigs cilantro

Combine chicken and marinade ingredients (soy sauce,salt,white pepper,cornstarch) and marinate for 30 minutes.
Combine sauce ingredients (vinegar,ketchup,sugar,water) and set aside.
In non-stick wok, heat oil and Add chicken and stir-fry for 3 minutes or until chicken just turns opaque.
Add peppers, ginger, garlic and shallots and stir-fry for 1 minute. Add sauce ingredients and stir to mix until sauce is slightly thickened, about 1 minute. Add mangoes and mix gently for 1 minute until heated through.
Garnish with pecans and cilantro and serve.

Savory Rice Recipe

1/2 Large Onion, finely chopped
1 Large Carrot, grated
2 tbs Butter
1 C. Long Grain Rice – Basmati
2 C. Chicken Stock
handful of frozen peas
1/2 tsp Salt
1/4 tsp Pepper
1/2 tbs Parsley

In sauce pot, saute onion and carrot in butter, until onion is translusent. Add rice and coat with butter, season with salt and pepper and fry for 2 mins, until slightly golden. Add the chicken stock and bring to a boil. Cover, reduce to a simmer and cook ’til rice is done. Be sure to check and not let your stock absorb too quickly. Once rice is cooked, add parsley and test seasonings for your taste.adding a minced garlic and other herbs as well.
Serve and enjoy!!

Falooda

Ingredients
2 tbsp Falooda seeds (basil seeds)
2 tbsp Rose syrup
3/4 cup chilled Milk
2 tbsp Falooda sev, arrowroot vermicelli
2 tbsp Strawberry-flavored jello, crushed coarsely
1 tbsp Almonds, roasted and chopped
a scoop of strawberry ice cream

In a bowl take falooda seeds and add enough water to just cover them completely.
Refrigerate these for at least an hour so that they swell.
In a pot, boil water and to this add the vermicelli after breaking it into small pieces.
Cook until done. Cool and refrigerate until chilled.
Take a tall, broad mouth glass. To this first add the rose syrup, then add the falooda seeds and then the vermicelli.
Pour the chilled milk gradually so that the layers are not disturbed.
Top it with a scoop of strawberry ice cream, jello and almonds.
Serve immediately and give it a gentle stir before you start relishing it, so that all ingredients blend well.
make the dish 'YUMMY'

Khubz

Khubz is the most common staple food in the Arab world. an Arabic word for bread.They are made with all purpose flour or with wheat flour. They are served with roasted chicken.They make a very simple meal in our house with home made.The khubz is baked in a very hot oven.

Ingredients
All purpose flour- 500gms
Milk Powder - 4tbsp
Sugar - 4tbsp
Oil - 4tbsp
Instant Yeast- 1tbsp
Baking Powder - 1tbsp
Salt - 1tsp
Water - 1 1/2cup

Warm the water n add in the yeast and sugar.
Mix the rest of the ingredients and add water and knead them well to a soft dough.
Keep them covered in a warm place for an hour till the dough has doubled.
Divide them into 12 equal parts and Roll them into 20cm round.
Preheat the oven to 240*c n bake them one by one for about 2 minutes for each khubz.
Dont bake them for more than a minute on each side, bcoz they will puff up within a minute, if you bake them longer they will turn hard.
Serve them hot

Milk and Chocolate China grass Pudding

In India, agar agar is sometimes called china grass. Agar agar is a product made from seaweed that is often used instead of gelatin in vegetarian dishes.
Chinagrass or Agar-Agar.Making China grass is simple with a simple rule, 1 part china grass n 6 part milk/ 7 part water. Any cup would do. If you add 7 cups of water you will get a soft jelly type agar-agar. If you want a more solid pudding then reduce the amount of water to 5 or 6cup. Its all a mathematical game. No stead fast rules just goes by your taste.

Ingredients
China grass 1cup
Milk 6cups
Condensed Milk 1cup(adjust to taste)
Cocoa powder 2-3tsp (adjust to taste)

Soak the Chinagrass for 2-3 hours.
Boil the milk n chinagrass together n boil till the chinagrass dissolves completely. Strain the milk.
Bring them back to heat n add the condensed milk. Boil for a minute. Divide the mixture in to two. To one part add cocoa powder. Beat them well( the milk n chocolate separately).
If you want the chocolate layer on top add them first to the bowl, if you want the milk layer vice versa.poured the milk mixture first.
Pour the milk mixture in a mould n keep them in the freezer for 10 to 15 minutes just to make them set. Beat the chocolate mixture again. with a fork score the lines in the just set milk layer. Scoring them helps the gel together n form a single pudding other wise the layers will separate when you cut them.
Spoon the chocolate mixture softly as not to disturb the milk layer.
Refrigerate them till they are set well for about 3-4 hours. If you want them to make it fast place them in the freezer for an hour.
Run a thin knife around the edges to loosen the pudding. Invert them on a plate. Cut them into slices n Serve them cold.

Moong Dhal Porridge

Ingredients
Whole moong Dhal 1cup
Thick Coconut milk 1cup
Thin coconut milk 2 cup
Sugar 1/2 cup
Ghee 1tbsp
Elaichi 2 nos
Cinnamon 1 small stick
Cashews(broken) 2tbsp
Golden raisins 1tbsp
Sabudana( Sago seeds) 2tbsp
Pandan leaves 1nos
Salt a small pinch

Wash and soak the moong dal for an hour. Add enough water and cook the dal and sabudana till soft.
In a seperate pan heat the ghee, add elaichi, cinamon, cashews and raisins. Fry till golden brown.
Add the dal and thin coconut milk. If you find it thick add a cup of water. Add sugar, salt and pandan leaves.
Mix well and after the sugar dissolves add thick coconut milk and simmer for 10-15 minutes.
Serve it hot or cold.

Tips:
If you have forgotten to soak the dal, its ok, just pressure cook.
You can always increase or decrease the amount of sugar to your taste.
Its ok if you dont have pandan leaves, you can still continue with the recipe

Falooda Pudding

Ingredints
Milk 1/2 ltr
China grass 15 gms
Sugar 75 gms
Rose syrup 1 1/2 tbsp
Condensed milk 3 1/2 tbsp
Salt a very small pinch
Sliced almonds(or) pistas(or) cashews to decorate

Soak the chinagrass for 2 hrs.
Boil the milk in a saucepan.
Add the sugar, salt and the china grass. Boil till the china grass completely dissolves.
Strain the milk. To the milk add condensed milk and rose syrup.
Beat the mixture till it froths with the hand blender or egg whisker.
Pour the mixture into a serving dish.
Decorate with nuts and Chill.
Slice n serve.

Chicken Barbecue

Barbeque is a method of cooking meat, seafood and vegetables with the heat and hot smoke of a fire, smoking wood or hot coals of charcoal, cooking gas or even electricity. The meat or fish or vegetable is usually applied with marinade, spice rub, basting sauce or even simply seasoned with salt and spices or soaked in condiments with citrus extract prior to cooking. Barbecue is fun and exciting because it is usually cooked in an outdoor environment heated by the smoke or direct heat of wood or charcoal.

Ingredients
Chicken thighs and legs – 1 kg
Salt – to taste

Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.

Serve with extra barbecue sauce on the side.

How to make Barbecue Sauce
1 1/2 cups chopped yellow onion (1 large onion)
Ginger garlic paste – 1 tbsp
Pepper powder – 1 tsp
Honey – 1 tbsp
Vinegar – 2 tbsp
Salt – to taste
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 cup vegetable oil
1 cup tomato paste
1 cup mustard
1/2 cup soy sauce

In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey,mustard, soy sauce,chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.

Papaya Stir Fry

Ingredients:
Raw papaya - 2 cups
(Finely sliced lengthwise)
Dry red chilli - 3
Garlic - 1/4 cup
Shallots - 1/2 cup
Turmeric powder - 1/2 tsp
Curry leaves - 1 string
Coconut oil - 1/4 cup
Salt as required

Crush dry red chillies,garlic cloves,shallots and curry leaves together and keep aside.
Heat oil in a frying pan.Add the crushed ingredients to this and saute for a minute.To this add sliced papaya,turmeric powder and salt .Saute again.Cook on low - medium flame with lid closed until it is done and the excess water is absorbed.Serve hot.

Happy Ramzan to All muslims

Salam and Happy Ramzan to All muslims.Coming with the new moon, the festival marks the end of 'Ramadan' - a month when Muslims fast throughout the day and eat only at night Prayers, feasts and family get- together are the major highlights of the celebrations. It was during this month that the holy Qur'an was revealed.From sunrise to sunset, Muslims refrain from eating to focus on faith and purification. At the end of each day, the fast is broken with prayer and the iftar meal. The end of Ramadan is marked by a holiday and feast called Eid ul-Fitr. Here, a list of recipes to be enjoyed when the fasting is done.

Nombu Kanji

Nonbu Kanji is a famous dish prepared by muslims. Ramadan for Iftar.It is a natural coolant, which cools the body after a full day's fast. Its ingredients such as Fenugreek,Coconut Milk are the cooling agents. It is very delicious. Try it! Enjoy! and be Healthy!

beef(minced) – ½ cup
Broken rice – 2 small cups
(soaked in water and later drained)
Green chillies – optinal
Vegetables(chopped) – 1 cup
Onion(medium) – 2 nos
(thinly sliced)
Tomato(medium) – 1 no
(finely chopped)
Ginger-garlic paste – 1 tsp
Turmeric powder – ½ tsp
Chilly powder – 1 tsp
Cumin seeds(Jeerakam) – ½ tsp
Coconut – ½ no
Cinnamon(Karugapatta) sticks – 1 – 2 nos
Cloves(Grambu) – 3 - 4 nos
Salt – As reqd
Coriander leaves(chopped) – A little
Mint leaves – A few
Ghee/oil – 1 – 2 tbsp

Heat oil or ghee in a pressure cooker.Splutter cumin seeds followed by cinnamon sticks and cloves.Add onion and green chillies and sauté till the onions turn light brown.Add the meat and sauté again till it too turns light brown.Add ginger-garlic paste and sauté till you get rid of the raw smell.
Add tomato and sauté well till it gets blended well.
Add turmeric powder and chilly powder and stir well.
Add the vegetables, mix well and sauté for a while.
Add green chillies and broken rice and mix well.
Fry the rice and dhal for a while.
Add about 4 cups of water and mix well again.
Add salt and mix well.
Pressure cook for 5 –10 mins or till done.
Add thick coconut milk and mix well, if more water is reqd.
Serve hot or warm.

Rice Pudding With Dates

Ingredients
2 cups cooked white rice
2 cups milk
3 tablespoons white sugar
15 dates, pitted and chopped

Place the rice into a food processor or blender, and process until coarse, but not pureed. Transfer to a saucepan, and stir in the milk, sugar and dates. Cook over low heat, stirring occasionally until the dates are tender, about 20 minutes. Serve warm or cold.

Cheese Omelet Roll

Ingredients
4 eggs, beaten
1/2 teaspoon black pepper
3 tablespoons crumbled cheese
1 teaspoon milk
1 tablespoon vegetable oil

In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk.
Heat oil in a large non-stick skillet over medium-high heat. Pour in eggs, and tilt pan until bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.

Carrot Juice

Ingredients
2 Medium size(5 inches) Carrots
4 table spoons of lime
5 table spoons of Sugar

Slice off top part of the carrot (section where leaves fit in - it tastes bad)
Cut the carrots into pieces & put them to blender jug.Add lime
Add sugar and one glass of water
Blend until you see carrot pieces no more
Add two more glasses, blend for some more time & serve
Note.
If you do not like the taste of Carrot, add more lime.

Ambarella Pickle

Ingredients:-

Ambarella fruit (approximately 50)
Salt
Sugar

Peel the ambarella fruit.Coat the ambarella with salt in a large bowl/basin. Let it sit in the fridge for about 4-5 hours. Drain the salt water.
Mix approximately 2-3 handfuls of sugar evenly with the ambarella. Keep in fridge.The pickled ambarella should be ready in about 2-3 days. Stir the fruit once a day so it will coat with the sugar syrup.

Note:
No water or vinegar is required, as the sugar will turn into liquid.

Cucumber & Tomato Chaat Salad

Ingredients
1 small cucumber
1 tomato
1/2 small red onion
2 tablespoon chopped cilantro
1/2 teaspoon finely chopped fresh ginger
1/8 teaspoon toasted cumin seeds
2 tablespoons fresh lime juice
1 teaspoon chaat masala
salt
pepper

If the cucumber is unwaxed, use it whole; if waxed, peel before using. Slice the cucumber into quarters lengthwise, then cut across the strips into 1/4-inch pieces.
Dice the tomato. Chop the red onion.
Combine the cucumber, tomato, red onion, cilantro, ginger, and cumin seeds. At this point the salad may be covered and chilled for up to two hours until ready to serve.
About five minutes before serving, toss the salad with the chaat masala and lime juice. Season to taste with salt and pepper and serve.

Toasting Cumin Seeds: To toast cumin seeds, heat a small, dry skillet on medium heat until hot. Add the seeds and shake the pan. The seeds cook almost instantly, releasing their aroma. Within a few seconds, as soon as you smell their fragrance, turn off the flame, shake the pan again, and pour the seeds out of the pan. Be careful not to overcook the seeds or they'll turn bitter (if this happens, throw them out and start again).usually toast a teaspoon or so at a time for use in other dishes that day or week, but they do lose their flavor quickly.

Podalangai Pachadi

Ingredients
Tender snake gourd without fibers (Chopped) - 2 cups
Fresh thick Curds - 2 cups
Fresh coconut gratings - 4tbsps
Green chillies - 2
Salt - 1 pinch
Black pepper - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - a few
Coconut oil - 1 tbsp

Wash and chop the snake gourd along with its tender seeds into small uniform pieces.
Boil the chopped snake gourd in just enough water with 1/2 a pinch of salt till it is cooked but not mushy.
Drain the vegetable and set it aside to cool. Save the drained water to be used in other dishes.
Grind coconut gratings and green chillies into a smooth paste adding a little water.
Blend the paste, 1/2 a pinch of salt and the thick curds together and mix in the cooked and cooled snake gourd.
Heat coconut oil and add the whole black pepper.
When the pepper cracks add cumin seeds and switch off flame.
Add curry leaves into the seasoning and pour over the Podalangai Pachadi.

Besan Ladoo

Ingredients:
2 cups gram flour (besan/chickpea flour)
1 1/2 cup sugar
½ tsp cardamom powder
¾ -1 cup ghee (clarified butter)
15-20 raisins/ cashew pieces

Heat the ghee in a heavy bottom pan.
Note: This is the tough and time consuming part, but the taste of the ladoos depends on this step.
Add the gram flour and fry it on a low flame stirring continuously till it releases a warm nutty aroma and the flour turns very light brown. This takes about 35- 45 minutes (or even more). Add more ghee in small quantities if required.
Once it is lightly and evenly browned, transfer it to a plate, set aside and let it cool.
Add powdered cardamom and sugar and mix well.
Shape into ladoos and add chopped almonds (optional) and raisins on each of them.
Store in air tight containers.

Fried Rice Chikki

Ingredients
250 grams fried rice
1- cup of brown sugar
1/4-cup ghee.

Roast fried rice in a pan for 10 minutes.In a frying pan take brown sugar and heat.
When it melts and bubbles comes out add ghee and stir for 5 minutes.
Add fried rice. Mix well.Grease a thali. Pour the contents in the pot to a thick layer and press.When cool cut into pieces.

Groundnut Chikki

Ingredients
500 grams groundnut
200 grams brown sugar
100 grams sugar
2-3 tbsp. Ghee.

Roast groundnut and remove its skin.In a frying pan take brown sugar and mix sugar.
Add a little water and boil the mixture.
When it attains chikki like consistency, put a drop of consistency in water and check, if it is hard.Mix groundnut. Mix well and pour in a greased thali.
Cut into pieces and fill in the container.

Bottle Gourd Kabab

Ingredients
2 cup Grated bottle gourd (heaped)
3/4 cup Bengal gram dhal
1 tbsp Ginger (cut into strips)
2 tbsp Finely cut onions
1 tbsp Chopped coriander leaves
Salt to taste
1/2 tbsp Garam Masala powder
Oil for deep fry

GRIND TO PASTE :
2 flakes Garlic
1/4 inch piece Ginger
7 Green chilles

Wash dhal and take in any vessel with grated gourd and ginger strips.Place the vessel in pressure cooker and cook till one sound.To dry excess moisture after food preparation dry roast this in the pan for few minutes (without oil).
Mill coarsely and then mix salt, coriander leaves, garam masala, onions and ground insert.Make lemon sized balls and shape like palms.Deep fry in hot oil till crisp.
Bottle Gourd Kabab is ready to serve.

Mango Fruit Custard

Ingredients:
Ripe and Juicy Mangoes - 3
Milk – 500ml
Cardamom Powder – ½ tsp
Honey / Sugar – 5 tbsp
Corn flour: 2 tbsp
Custard Powder – ½ tbsp

For Topping Up:

Apple, Grapes, Mangoes, Peers (chop all the fruits into small pieces) – ½ cup
Wash and peel the skin of mangoes and chop it into small pieces. Add this to a juicer with 2 tbsp of honey / sugar and a little milk and blend it to a thick and smooth puree.

Add 2 tbsp of corn flour, custard powder, the remaining honey / sugar and cardamom powder in 50 ml of milk and stir it well so that no lumps are found.

Heat the remaining milk without adding water and bring it to boil. Once it starts to boil, switch off the flame. Now add the dissolved corn flour and custard powder mix to this milk and blend it well without forming any lumps. Bring this milk to boil again in a simmer flame for 5 to 7 minutes. Keep stirring it. Switch off the flame after 5 to 7 minutes. Let this milk to cool for about 20 minutes.
Add the blended mango puree to this milk and stir it well. Top up the dish with chopped fruits and let it refrigerate for 3 hours. Mix the chopped fruits well and serve it chilled in a bowl.

Pumpkin Tomato Subji

Ingredients
Pumpkin - Cut into long rectangles
Tomatoes - 4-5
Onion - chopped - 1 large
Green chilly sliced - 1
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Cumin seeds powder - 1 tsp
Coriander powder - 1/2 tsp
Urad Dal - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 strand
Oil - 1 tbsp
Salt - to taste

Method:
Heat oil in a heavy bottomed pan, temper mustard seeds, add green chilly, ginger, and curry leaves. Add the Urad dal and stir until light brown. Toss in the onions, and keep stirring on low flame until light brown.
Add the tomatoes, a pinch of salt, mix well, and cook covered on low flame until tomatoes are cooked and mash-able
Add the pumpkin pieces, turmeric, red chilly, cumin seeds, and coriander powders, and mix well
Keep covered (DO NOT add water), and cook on low flame for 5-8 minutes, stir, and continue process until pumpkin is fork tender. The pumpkin pieces will release enough water and the steam in the covered pan will help in the cooking process. Ensure that the pumpkin pieces don't break while stirring, and are cooked evenly
Pumpkin Tomato Subji is ready!

Carrot Beans Cabbage Poriyal

Ingredients:

Cabbage – 150 gms
Beans – 150 gms
Carrot – 150 gms
Grated coconut – 6 tbsp
Mustard Seeds – 1 tsp
Broken Black Gram – 1 tsp
Red Chilly – 3 (Broke it to small pieces)
Curry Leaves – few
Salt – to taste
Cooking Oil – 3 tbsp

Cut all the three vegetables into small pieces. Now add all the chopped vegetables into a pressure cooker with a little amount of water (approx. 50 to 100ml) and just 2 tsp of salt and close the lid of the cooker and wait for one whistle in a high flame. Now release the pressure of the cooker voluntarily and drain the excess water.

Heat oil in a pan and add mustard seeds, broken black gram, and red chilly and curry leaves and fry a while. Add cooked vegetables to it and sauté a while until water is evaporated. Transfer this dish now to a serving bowl and let it cool for 5 minutes. Now add the grated coconut to it and mix it well.

Nariyal mithai

Ingredients:
Dessicated coconut powder 250 gms
Milk powder 2 spoons
Sugar 250 gms
Water 2 small cups
desired colour (edible food colour)
White rose essence few drops

In a thick bottom pan,add water and sugar,and let it boil for few minutes till a syrup of thick consistency is obtained(this is tricky one,as syrup should not be too dilute ,nor too thick)
Now divide this syrup into two halves,add little amount of green colour in one half and leave the other half as it is
Now mix milk powder in the coconut powder.
Put the colorless syrup in the pan and add half of the coconut mixture in it and cook it,mixing continuously,so that the coconut doesn’t get burned or charred. Cook till the mixture start sticking to pan
Put it off the flame and mix few drops of rose essence and pour the mix on greased plate and smooth en down till the layer is at least 1 inch thick (a little more or less)
Now repeat the same procedure with colour syrup and remaining coconut powder,and lay it over the white layer,smoothing it down (you can wet your hands ,coz the hot mixture is sticky)
Let it cool for a while and then cut it into pieces of desired shapes.

Coconut Burfi

Ingredients
Grated Coconut - 1 cup
Sugar - 1 cup
Rava - 1 tbsp
Ghee - 1 tbsp
Cashew nuts - 10
Cardamom a pinch

Grate the coconut. roast the grated coconut. Meanwhile roast the cashew nuts in ghee and keep it aside.
Add water enough to just cover the sugar and melt the sugar. bring the syrup to a boil. The syrup be of one thread consistency.
Add the grated coconut, cardamom powder, cashew nuts to the sugar syrup. Stir well so that it gets mixed fully! Keep stirring or else it might get burnt. You will know its done when the coconut starts coming off the pan. Adding rava help in binding the coconut and sugar.
For more taste, Add some cashew nuts.

Grease a plate. Then once the burfi is done, pour on to the greased plate. Just tap the plate down, it will get set automatically. Using a greased spatula, spread on the top for a even spread.
With a knife, make horizontal lines and then do a cross line across to get diamond shaped Burfi.

Enjoy this time old traditional Indian sweet anytime of the day!

Potato Capsicum curry

Ingredients
potato 3-4(diced)
Green Bell pepper 1Big (diced)
onion 1no. (chopped)
curry leaves few
Fennel seeds 1/2 tsp
turmeric powder 1/4 tsp
chilli powder 1tsp
cumin powder 1tsp
garam masala powder 1tsp
oil 3-4 tsp
salt as needed


First fry the capsicum lightly with a tsp oil and keep aside.Take a non stick pan heat oil add few mustard seeds and fennel seeds,when they pop add chopped
onions and curry leaves.sprinkle little salt and saute it , fry the onions lightly.
Add the potato and turmeric powder,mix it well and fry .Turn the heat to low,close it with a lid and cook.Open the lid for every 1-2 minutes ,give it a stir and fry well.once the potato get half cooked or becomes little soft add the fried capsicum and all dry powders, salt as needed and mix well.
Close the lid and cook till the raw smell of the masala goes .
no need to add water ,cooking in low heat with closed lid will make the potato soft and tastier.At last add the chopped coriander leaves and serve hot .
It goes well with chapathi,dosa,sambar rice,curd rice.

Cabbage Poriyal

Ingredients
Cabbage 1/4 kg(chopped)
Onion 1 medium size (chopped)
Green chillies 3-4no.s (half slit open each)
Curry leaves few
Coriander leaves few(chopped)
Turmeric Powder 1/4 tsp
Mustard seeds 1/2 tsp
Channa dal 1tbsp
Oil 3tsp
Salt as needed

Heat oil in an available vessel,add mustard seeds when it pop add Channa dal fry Golden brown.
Add chopped onions,curry leaves and green chillies,saute till onion get light transparent.
Now add the chopped cabbage,turmeric powder and enough salt,mix well.
Sprinkle little water ,close it with a lid and cook for 3-4 minutes .
Open the lid and stir well,cook in medium heat keep stirring till cabbage get soft and cooked.At last add few chopped coriander leaves ,stir well and remove from the stove.If u want u can also add some shredded coconut along with coriander leaves.
Now the cabbage poriyal is ready.
It suits well with sambar rice,rasam sadham,curd rice and etc.

Tuna Fish Curry

Ingredients
1 tin Tuna (drained)
1 small Onion
1 small Tomato
1 small Green Chili
2 tbsp Coconut Milk
3 tablespoons of Vegetable Oil
1 tbs. Chili Powder (adjust to taste)
½ tsp. Salt (adjust to taste)
1 tsp. Sugar
1 tbs. Lemon juice

Heat the oil in a frying pan. Add the Tuna carefully without getting it spattered.
Add the chili powder, salt and mix well. Stir the tuna regularly until well fried. Add the tomato, chili, onion, sugar ,Pour coconut milk. Cover the lid for 5-10 mins. and lemon juice.
Keep stirring the mix until the onions soften and the mix is well cooked.
Taste great with bread or rice.

Radish Sambhar

Ingredients
Radish(sliced)
Thoor Dal 1 cup
Onion 1 large
Tomato 1 large
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Sambar Powder(home made) 1-2 spoons
Tamarind paste 1 spoon
Ghee or oil few spoons
Cilantro leaves to garnish.

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Ghee/ Oil few spoons.

In a pressure cooker, add thoor dal + salt + few spoons of oil. Pressure cook till tender. Maybe for 3-6 whistles.
Now set this dal aside. In a large crock pot, heat ghee. Add onions and fry till it is translucent.
Then add tomatoes and fry till they turn pulpy. Add salt, turmeric and chili powder to this. Fry for 2 minutes.
Now stir-in sliced radish and stir-fry for 2 minutes. Maybe till the oil coats. Add cooked thoor dal now. Cover and cook till the veggies are done.
When the veggies are done, add tamarind paste, sambar powder and cilantro leaves. Bring this to boil once. Then transfer the contents to display ware.
In a separate pan, heat oil and fry the tempering items in it. Then run this seasoning over the sambar prepared.

Mullangi Poriyal

Radish-1
onion- 3 tbsp(chopped)
red chilli-1
moong dal- 1 tbsp
coconut- 1 1/2 tbsp(grated)

Heat oil in kadai and fry mustard seeds,urad dal,Channa dal and red chilli. Then add onions,moong dal and turmeric. Now add radish ,salt and little water. When radish is almost cooked, remove lid from pan and allow all the water to evaporate. When dry add coconut and coriander leaves.

Carrot & Peas Kootu

Ingredients :
Carrot - 1/2 Cup (Chopped)
Peas - 1/2 Cup (Fresh/Frozen)
Coconut - 1/4 Cup (Grated)
Onion - 2 tsp (Chopped)
Green chilly -1
Red Chilly - 1
Cumin Seeds - 1 tsp
Mustard - 1 tsp
Urad Dhal - 1 tsp
Curry Leaf - For garnishing.
Oil - 2 tsp
Salt - Needed qty


Heat oil in a pan. Pop mustard and then add urad dhal. Transfer this to a bowl.
Cook carrot and peas with salt in the same pan.Grind coconut, onion, cumin seeds and chillies.Add the ground paste to cooked carrot and peas.
Add mustard and urad dhal. Cook for 5 minutes.
Remove from heat. Garnish with curry leaf.
Serve with rice.

bottlegourd Gravy

Ingredients
ridge gourd - 3
bottle gourd - small - 1
shallots - 8
tomato - 2
garlic - 8 pieces
chilli - 1-2 on your taste
turmeric powder - 1 tsp
sambar powder - 3 tsp
salt to taste
gingerly oil - 4 tsp
Tamarind pulp - 50 ml
coconut milk - 5 tsp

To Tamper
gingerly oil - 1 tsp
mustard seeds - 1 tsp
curry leaves
red chilli - 1
asafoetida a pinch

Method
Peel the skin of ridge gourd and bottle gourd, remove its seeds, rinse off and cut into tiny pieces. Cut shallots , garlic and tomato also into tiny pieces. Slit chilli into two. Heat oil in tava. Add shallots and garlic. allow shallots to slit and then add tomato. Add salt and allow tomato to get smashed. Now add turmeric powder, sambar powder. Mix well and allow till oil separates and now add the vegetables. Add little water as ridge gourd itself will let out water. Close the lid. Stir then and then till the vege gets cooked. Add tamarind pulp. Leave for 2-3 boils and add coconut pulp. again leave for 2-3 boils. Check the salt and then tamper it. This gravy stands on the flavour of ridge gourd and is very tasty as a side for Idli and also rice.

Note: Bottle gourd can be replaced by prawns also.

Moong Dal Kootu

Ingredients:
½ Cup - Split Moong Dal (Skinned and halved version of the whole Moong bean)
½ Cup - Carrot and Beans diced
Oil – 1 tablespoon
Mustard Seeds
Asafoetida
Curry Leaves
Salt

Roast Separately and Grind Together:
2 tablespoons – Toor Dal
Pepper – 6
Red Chillis – 1 or 2
Desiccated Coconut – 1 tablespoon

Cook Dal and Keep it aside. Heat Oil in a Kadai and Tamper the Mustard Seeds, add Asafoetida and Curry Leaves, then, add the Diced Carrot and Beans. Fry for a minute and Add enough water for it to Cook till tender.
Add the Ground Powder and Mix well. Mix in the Dal. Add Salt. Stir and Serve warm for Rice/Chapathis.

Bitter Gourd Kootu

Ingredients:

Bitter Gourd 300 grams
Thoor/ Moong/ chana dal 1/4 cup
Green chilies 3 finely chopped
Onion 1 finely chopped
Garlic 6 cloves chopped
Ginger 2" peeled and chopped
Tomatoes 1-2 finely chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Oil few spoons
Cilantro leaves few to garnish.

Method:
Cook any one of these dal(thuvar/moong/chana dal) in a pressure cooker.
Trim the ends of the gourd and finely chop them. One could deseed and scrape the serrations as well.
In a large wok/handi, heat oil. Add chilies, let it crackle well.
Then add ginger and garlic, fry real good...till its raw odour leaves.
Add onions and salt. Fry till onions turn to golden color.
Now add tomatoes, cover and cook. Once tomatoes wilt, stir-in finely chopped vegetables.Fry for few minutes, maybe till the vegetables coats oil. Add cooked dal(lentils).
Cover and cook over medium heat.
When the vegetable is done soft and much of the moisture is absorbed, remove from heat.Heat oil, in a separate pan...add mustard, cumin, asafoetida and curry leaves to it.
Allow it to crackle well. Now run this seasoning over the 'kootu' prepared above.
Garnish with finely chopped cilantro leaves.
Serve warm as a side dish for South Indian Meals or as a subzi for chappathi/roti.

Bitter Gourd Fritters

Ingredients:
Bitter gourd - 4
Gram flour 2-4 spoons
Rice flour 2-4 spoons
Salt
Chili powder 1 spoon
Oil for deep frying.

Thinly slice down bitter gourd into rings. In a wide bowl, add bitter gourd. Sprinkle gram and rice flour. Sprinkle salt and chili too.
Mix well with its own water. Do not add any water. Now heat oil. When it is smoky hot. Maintain the heat.
Fry few at a time till crispy. Serve warm as an appetizer.

Bitter Gourd Onion Thokku

Ingredients:

Bitter Gourd 1/4 kilo
Onion large 1/4 kilo
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Mustard seeds 1/4 spoon
Oil few spoons
Cilantro to garnish.

Method:
Chop bitter gourd finely and salt it. After a while...squeeze the water away.Finely chop onions and set aside.
In a wide pan, heat oil. splutter mustards in it.
Followed by bitter gourd, onions, salt, turmeric and chili powder.
Cover and cook until they are done!
Garnish with cilantro leaves.

Bitter Gourd Mor-Kuzhambu

Ingredients:

Bitter Gourd/Bitter Melon 4-6 sliced
Yogurts 4 cups
Salt
Turmeric powder 1/4 spoon
Asafoetida 1/4 spoon
Oil few spoons.

Wet Grind these to a Thick Paste:

Pepper 1-2 spoons
Green chilies 5
Thoor dal 1 cup
Tomato 1
Ginger 3-4 inch size. peeled.
Garlic 4 -5 cloves

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Urad dal 1/4 spoon
Asafoetida 1/4 spoon
Dry red chilies 3
Curry leaves few
Oil few spoons
Oil for shallow frying.

Method:
Wash and clean bitter gourd. Pat dry them. Trim their ends off. Slice them to thin rings.Heat oil, in a shallow pan. Fry few bitter gourd till crisp and dark. Leave over kitchen tissues for a while. Repeat the same for remaining vegetable too.
Heat a deep heavy bottomed vssel. Add oil and wet ground paste to it. Fry them till they loose their raw smell.
Further add asafoetida, salt, turmeric and yogurts. Mix them well. Let them come to 1-2 boil.
Now stir-in fried bitter gourd and bring it to boil as well.
In a separate pan, heat oil. Add mustard, cumin, asafoetida, red chilies, pepper and curry leaves. Fry for a while...till they pop and splutter. Now run this seasoning over the gravy made above.
Serve warm along with plain steam cooked rice.

Bitter Gourd - Dry Coconut Fry

Ingredients:
Bitter gourds 4, de seed and diced
Onion 1 large chopped
Dry coconut - grated 1 cup
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Garam masala 1 pinch
Sesame oil few spoons
Mustard seeds 1/4 spoon.

Method:
In a wide wok, heat oil. Add the tempering spices followed by onions and fry real good.Add diced vegetables, salt, turmeric, chili and garam masala powder. Cover and cook till tender.Then add the coconuts and stir-fry over high.
Once oil separates, remove from heat.
Serve to go with your meals.

Raddish Kootu_ Mullangi Kootu.

Ingredients:
White Radish 2-3 grated
Moong 1/4 cup
Green chilies 3 finely chopped
Onion 1 finely chopped
Ginger-Garlic paste 1 spoon
Tomatoes 1-2 finely chopped
Salt
Turmeric powder 1/4 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Oil few spoons
Cilantro leaves few to garnish.

Method:
Cook the dal in a pressure cooker.Trim the ends of radish and finely grate them.
In a large wok/handi, heat oil. Add chilies, let it crackle well.
Then add ginger-garlic paste, fry real good...till its raw odour leaves.
Add onions and salt. Fry till onions turn to golden color.Now add tomatoes, cover and cook. Once tomatoes wilt, stir-in finely grated veggie.
Fry for few minutes, maybe till the veggies coats oil. Add cooked dal(lentils).
Add salt and turmeric too.
When the vegetable is done soft and much of the moisture is absorbed, remove from heat.Heat oil, in a seperate pan...add mustards, cumin, asafoetida and curry leaves to it.Allow it to crackle well. Now run this seasoning over the 'kootu' prepared above.
Garnish with finely chopped cilantro leaves.
Serve warm as a side dish for South Indian Meals or as a subzi for chappathi/roti.

Porichcha Koottu

Ingredients.
chopped koththavarangai – 4 cups
moong dal – 2 cups
haldi powder – 1/2 tsp
salt to taste
For Kootu masala:
Urad dal – 2 tbsp
red chillies – 6 or 7
Milagu – 1/2 tsp
Jeera – 1 tsp
fresh coconut scrap - 2 tbsp
Hing - a pinch

For the seasoning:
Oil - 2 tsp
kadugu – 1 tsp
urad dal - 2 tsp
hing - a pinch
Kariveppilai leaves - a few

METHOD:
In a heavy bottomed pan, add the moong dal and about 3 cups of water; cook till dal is half-cooked.Add the chopped koththavarangai, haldi, salt. Mix well. Cook till the kaai and the dal is well-cooked.
In a pan, roast the chillies, milagu, urad dal, with 1/2 tsp of oil until the dal is golden brown.Remove from heat and allow to cool.
Add these roasted ingredients and jeera in a mixie and grind coarsely.
Add the coconut and some water to the above and grind it to a fine paste.
Add this paste to the cooked vegetable+moong dal. Cook for 7 to 10 minutes on a low flame, until the kootu comes together to a thick gravy.
Season with the seasoning ingredients.
Serve hot with Rice / Chappati etc.

கடப்பா

தேவையான பொருட்கள்
பயத்தம்பருப்பு 200 கிராம்
பட்டை – 2 துண்டுகள்
இலவங்கம் – 3
பெரிய வெங்காயம் – 300 கிராம்
உருளைக்கிழங்கு 300 கிராம்
பொட்டுக்கடலை 50 கிராம்
கசகசா 20 கி
பச்சை மிளகாய் – 10
கொத்தமல்லி தழை – சிறிது
தேங்காய் – 1/2 மூடி
பூண்டு – 8 பல்
உப்பு

செய்முறை
பாசிப் பருப்பை வேக வைத்து எடுத்துக் கொள்ளவும்.
உருளைக்கிழங்கை வேக வைத்து, தோல் உரித்து, உதிர்த்துக் கொள்ளவும்.
வெங்காயத்தை மெல்லியதாக நறுக்கிக் கொள்ளவும்.
பொட்டுக்கடலை, தேங்காய்த் துருவல், 4 பல் பூண்டு, கசகசா, பச்சைமிளகாய் இவற்றை மிக்ஸியில் போட்டு அரைத்துக் கொள்ளவும்.
பாத்திரத்தில் எண்ணெய் விட்டு சூடானதும் 4 பல் பூண்டு போட்டு சிவந்ததும், பட்டை, இலவங்கம் போட்டு வெடிக்க விடவும்.
நறுக்கிய வெங்காயம் போட்டு சிவக்க வறுக்கவும்.
இதனுடன், வேகவைத்த ப பருப்பு, இரண்டு டம்ளர் தண்ணீர் சேர்த்து, உப்பு, மஞ்சள் தூள் போட்டு கொதிக்க விடவும்.
ஒரு கொதி வந்தவுடன் அரைத்து வைத்துள்ள தேங்காய், பொட்டுக்கடலை விழுதை கலந்து கொதிக்க விடவும்.
இறக்கி வைத்த சூட்டுடன் 1/2 மூடி எலுமிச்சம்பழம் பிழிந்து, கொத்தமல்லி தழை தூவவும்.

மாங்காய் பச்சடி

மாங்காய் - 1 பெரிது
வெல்லம், பொடித்தது - 1/2 கப்
சாம்பார் பொடி - 1 டீஸ்பூன்
கடுகு, கறிவேப்பிலை - தாளிக்க
மஞ்சள் பொடி, உப்பு

மாங்காயை தோல் சீவி, துண்டுகளாக நறுக்கிக் கொள்ளவும்.

ஒரு பாத்திரத்தில் மாங்காய் துண்டுகளை போட்டு, அத்துடன் சாம்பார் பொடி, மஞ்சள் பொடி, உப்பு போட்டு, காய் மூழ்கும்வரை தண்ணீர் சேர்த்து வேக விடவும்.

காய் நன்றாக வெந்தவுடன், கரண்டியால் மசித்துக் கொள்ளவும். வெல்லப் பொடியை சேர்த்து கொதிக்க விடவும். வெல்லம் நன்றாகக் கரைந்து காயுடன் சேர்ந்த பின், கடுகு, கறிவேப்பிலை தாளித்துக் கொட்டவும்.