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.

Capsicum Tomato Rice

Ingredients:
2 cup rice
2 Medium size onion
3 Medium size tomato
3 Capsicum
1 Tablespoon chopped ginger
4 green chillies
1/2 tea spoon mustard seeds
8-9 curry leaves
1 teaspn urad dal
A pinch haldi powder
2 tblspn chopped coriander leaves
Ghee – 2 tablespoon
Salt – to taste

Method:
Cook rice so that each grain is separate Let the rice cool to room temperature
Heat ghee and add mustard seeds, urad dal.When they start popping, add green chilies, curry leaves, ginger.Fry for a minute and add onion, let them cook till they are soft.Add capsicum, tomatoes, salt, turmeric.Cover and let it cook on a medium heat till the tomatoes and capsicum are softened.Add rice and mix well
Top it with coriander leaves.

vaalaipoo vadai

Ingredients:

Banana flower- 1
Coriander leaves- 3 stks
Mint-10 leaves
buttermilk- 2 tbsp
Salt
oil- for frying

To grind:

Channa dhal- 1/2 cup
Toor dhal- 3/4 cup
Red chilies-3
Whole pepper-1 tsp
Jeera- 1 tbsp
Ginger- 1inch piece
Garlic-3 cloves

Method:
Dilute the 2 tbsp of buttermilk in 2 cups of water and keep it aside.
Peel the purple cover of the flower and pull out the flower bunches of each layer.
Next, remove the stamens of each florets and chop them into fine pieces.
Put the chopped flowers in buttermilk water along with pinch of turmeric.
Soak all the above said ingredients for about an hour and grind it coarsely.
Drain the excess water from the chopped flowers and add it to the mixture.
Chop the cilantro and mint and add it to the mixture.
Make vada and deep fry it.
Serve it hot with chutney.

வாழைப்பூ உசிலி

வாழைப்பூ, 1
துவரம்பருப்பு, 100 கி
கடலைப் பருப்பு, 75 கி
மிளகாய் வற்றல், 8
எண்ணெய், 3 டேபிள்ஸ்பூன்
தாளிக்க = கடுகு, பெருங்காயம்
உப்பு

செய்முறை
வாழைப்பூவை பொடிதாக நறுக்கி, சிறிது மோர் ஊற்றிய நீரில் போடவும்.
தண்ணீரில் வேக விடவும்.தண்ணீரை இறுத்து, காயை தனியாக வைத்துக் கொள்ளவும்.
மேற்சொன்ன பருப்புகளை 30 நிமிஷம் ஊறவைக்கவும்.மிளகாய் வற்றல், உப்பு போட்டு கரகரவென (வடை மாவு பதத்திற்கு) அரைக்கவும்.
பந்துகளாக உருட்டி, குக்கரில் ஆவியில் வேக விடவும்.ஆறியதும், பருப்பு கலவையை உதிர்த்துக் கொள்ளவும்.வாணலியில் எண்ணெய் ஊற்றி, சூடானதும் கடுகு, பெருங்காயம் தாளிக்கவும்.காயையும் பருப்பையும் போட்டு சுமார் 5 நிமிஷம் கிளறவும்.
உசிலி ரெடி.

வாழைக்காய் புளி வறுவல்

தேவையானப்பொருட்கள்:

வாழைக்காய் -1
சாம்பார் பொடி – 1 டீஸ்பூன்
மஞ்சள் தூள் – 1/4 டீஸ்பூன்
உப்பு – 1 டீஸ்பூன் அல்லது தேவைக்கேற்றவாறு
புளி பேஸ்ட் – 1 டீஸ்பூன்
நல்லெண்ணெய் – 2 டேபிள்ஸ்பூன்

செய்முறை:
வாழைக்காயின் தோலை சீவி விட்டு 1/4 அளவிற்கு வட்டமாக வெட்டி தண்ணீரில் போட்டு வைக்கவும்.
புளியை சிறிது நீரில் ஊற வைத்து கெட்டியாக கரைத்து எடுக்கவும். புளி பேஸ்ட் என்றால் அப்படியே உபயோகிக்கலாம்.
வாழைக்காய் துண்டுகளை நன்றாக அலசி விட்டு, தண்ணீரிலிருந்து எடுத்து, ஒரு பாத்திரத்தில் போடவும். அதில் உப்பு, மஞ்சள் தூள், சாம்பார் பொடி,புளி பேஸ்ட் சேர்த்து பிதரவும் . தேவைப்பட்டால் ஒரு கை நீர் தெளித்து 10 முதல் 15 நிமிடங்கள் வரை ஊற விடவும்.
ஒரு வாயகன்ற வாணலியில் எண்ணை விட்டு காய்ந்ததும், அதில் பிசைந்து வைத்துள்ள வாழைக்காய்த் துண்டுகளைப் போட்டு கிளறி விடவும். வாழைக்காய் துண்டுகளை தனித்தனியாக எடுத்து விட்டு, மிதமான தீயில் ஒரு மூடி போட்டு 5 முதல் 10 நிமிடங்கள் வேக விடவும். அவ்வப்பொழுது மூடியைத் திறந்து மெதுவாக காயைத் திருப்பி விடவும். காய் நன்றாக வேகும் வரை மிதமான தீயில் மூடி வைக்கவும். காய் வெந்தவுடன், மூடியை எடுத்து விட்டு, சிறு தீயில் நன்றாக சிவக்கும் வரை அடுப்பில் வைத்திருந்து, இறக்கி வைக்கவும்.

வாழைக்காய் பஜ்ஜி

தேவையான பொருட்கள் :
கடலை மாவு- ஒரு கோப்பை
அரிசிமாவு- ஒரு மேசைக்கரண்டி
மிளகாய்த்தூள்- ஒரு தேக்கரண்டி
பெருங்காயம்- கால்த்தேக்கரண்டி
சோடா- ஒரு சிட்டிகை
கேசரி கலர்- ஒரு சிட்டிகை
உப்பு- ஒரு தேக்கரண்டி
வாழைக்காய்
எண்ணெய்- பொரிக்க தேவையான அளவு

செய்முறை :
வாழைக்காயை நீளவாக்கில் இரண்டு சைட் தோலிருக்கும் படி செதுக்கி கொள்ளவும்.
கடலைமாவுடன் அரிமாவு மற்றும் அனைத்து பொருட்களையும் ஒரு பாத்திரத்தில் போட்டு வையான நீரைச் சேர்த்து கெட்டியாக கரைக்கவும்.
கடாயில் எண்ணெயைக் காயவைத்து நறுக்கிய வாழைக்காய்த் துண்டுகளைப் மாவுக் கலவையில் ஒவ்வொன்றாக தோய்த்து சூடான எண்ணெயில் போட்டு சிவக்க பொரிக்கவும்.
சுவையான மாலை நேர சிற்றுண்டி தயார்.

Onion Bhaji

Ingredients:
5 medium sized Onions
1 fresh Green Chilli
2 tsps Laziza Ginger & Garlic paste
200g Gram flour (Besan/Chickpea Flour)
100g Rice Flour
1/2 tsp Baking Powder
2 tsp Curry Powder
1/4 tsp Chilli Powder (or to taste)
2 tsps Ground Cumin
1 tsp Ground Coriander
Salt and Pepper to taste
Water

Finely chop one of the Onions and the Green Chilli.
Sieve the Gram and Rice Flour into a large bowl and add the Curry Powder, Chilli Powder, Ground Cumin, Coriander, Salt and Pepper. Now add the finely chopped Onion and Chilli.
Slowly add water, whilst stirring the mixture, until you get a thick batter.
Now, coarsely chop the remaining 4 Onions and add them to the batter. Mix well, and leave to stand for 10-minutes
Heat a Deep Fat Fryer to 190C - and carefully lower 3 or 4 golf ball sized Bhaji's into the oil. Remove when crisp and brown.

Note: you can use a Wok with very hot oil instead of deep fat fryer. In this instance, flatten the bhaji using a spatula when placing in the oil and fry one side completely before turning over.

Serving ideas: Serve with Chutneys and/or Raita.

Purple Cabbage Salad

Ingredients:
1 head purple cabbage, shredded (knife or food processor)
1 head cauliflower, cut up into bite size
1 large bunch broccoli, cut up into bite size
1 large onion, diced
1 (16 ounce) package frozen peas
1 lb bacon, fried and crumbled
2 cups mayonnaise
1/3 cup cheese
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon pepper


Fry, drain and crumble the bacon.Get out the biggest bowl you have in the house.
Chop or shred the cabbage, cauliflower, broccoli and onion. Mix in the veggies (incl peas) and the bacon. Set salad aside.Mix the dressing by combining the mayo, cheese, sugar, S&P.
Toss the salad with the dressing the night before your event. Shake up the salad once or twice to make sure the dressing mixes.

KAARA CHUTNEY

Ingredients:

Onion - 1 medium sized
Tomato - 1 1/2 medium sized
Red chilly - 3 nos
Asafoedita - 3 pinch
Tamarind - 1/2 lemon sized
Oil - 1 table spoon
Mustard seeds - 1/4 teaspoon
Urad dhal - 3/4 teaspoon
Curry leaves - 15 leaves
Salt - As required

Chop onion tomato and curry leaves.
In a tawa add oil when it gets hot add asfoedita ,mustard seeds when it splatters add urad dhal when it turns brown add onion when it turns add tomato finally when everything gets fried add curry leaves ,red chilly and tamarind.
When this gets cool grind it in mixi .
Finished simple but rich onion tomato chutney ready.........

Sago Jelly

Agar agar is the "vegetarian gelatine". It is sometimes also referred to as "kanten" (the Japanese term). It is derived from a South East Asian seaweed (indeed, its name is Malay for jelly, so in effect we say "jelly jelly" when we say agar agar). This article sets out how to use agar agar.

Understand the differences between agar agar and gelatine. Agar agar has several advantages over the traditional gelatine, namely:

It is derived from a plant source rather than an animal source, meaning that it is suitable for vegetarian and vegan diets, and also for diets with restrictions for moral, ethical, and religious reasons
It has no taste, no odour and no colour
It sets more firmly than gelatine
Agar agar is able to set at room temperature; it also stays in jelly form even as the temperature heats up
Agar agar helps to bring on a sensation of feeling full, which can aid dieting
It is used as a digestive aid by some people, to ease stomach upsets.

Use agar agar for your cooking needs. Here is how to use it:
Dissolve 1 tablespoon of agar agar in 4 tablespoons of hot water; this may need up to 10 minutes
Bring it to the boil
Simmer for one to five minutes for powder and 10 - 15 minutes for flakes
Mix well with warmed ingredients
Put aside to set. As the ingredients cool, the agar agar will set.

Note that the same amount of powdered agar agar can be substituted for powdered gelatine in a recipe. One teaspoon of agar agar powder is one tablespoon of flakes.


Ingredients

70 gm sago
2 tbsp agar agar powder
220 gm caster sugar
½ tsp salt
300 ml thick coconut milk
1000 ml water
a bit of green and red colouring (I used 4 colours)

Cook sago until transparent. Wash and drain dry. Divide into 2 portions and color one portion red and one portion green. (Because I used 4 colors, I divide into 4 portions.)

Boil ingredients and sieve. Divide above into 4 portions. Add each colour sago into each portion. Pour first portion into a mold. When slightly harden, pour second portion in. Let is set a little and followed by third portion. Do this until you finish all four portions.

Chill well before remoulding.

Fruit Pastry

Ingredients
1 1/2 cups (210 gr.) flour
140 gr sugar + 2 tablespoons
3/4 stick (100 gr.) butter
2 tablespoons (50 gr.) sour cream
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon lemon or orange peel
3 eggs
500 gr. fruits (apricots, peaches, pears, cherries, plums, orange, pineapple, or any other fruit not too juicy)

In a strainer place the prepared fruits (pit removed and cut in not too big pieces) sprinkle them with 2 tablespoons of sugar.

Preheat oven to 350 F (180 C).
Beat butter, sour cream and sugar together. Add eggs one at a time.
Add flavorings. Flour and baking powder and mix until everything is smooth.
Butter and flour a baking pan (18x27 cm or 7x11 inch). A round 9 inch will do the same. Place batter in the pan and level nice.
Place fruits on top (don’t press). Bake for 60-70 minutes. I bake mine 70 minute. But that depends of your oven.
Let cool on a rack and sprinkle with sugar or not… and serve.