VERMICELLI PAKORA

Ingredients

Vermicelli 1 cup
Basin flour 2 table spoons
Rice flour 1 table spoon
Baked and smashed potato 1
Onion (cut lengthwise) 3
Green chili (cur lengthwise) 4
Ginger and garlic paste ½ tea spoon
Salt To taste
Mint leaves 2 table spoons
Cashew nut 2 table spoons
Coriander leaves (cut finely) 1 table spoon
Oil and ghee


Put ghee in a frying pan, fry vermicelli till it becomes golden brown in colour. Add little warm water and boil it. Then add cool water into it and filter it nicely. Add potato, green chili, onion etc to vermicelli. Make thick dough without water. Then deep fry the pakoras in oil. Serve hot with sauce or chutney.

TOMATO SOUP

Ingredients

Tomatoes 1 Kg
Onion 2 medium
Fresh Ginger 1 ½ “piece
Carrot 1 chopped finely
Beet root small piece
Salt, pepper and sugar

Dice onions, tomatoes into big pieces. Peel and chop ginger. Take all the chopped vegetables in a vessel and pour enough water to cover the pieces. Cook in medium flame till tomatoes become just tender or pressure cook till one whistle. Cool down thoroughly and discard beet root piece. Blend in mixer and then strain through broad eyed strainer to remove seeds and skin. If necessary dilute it with water and reheat with salt and sugar.

RAVA DOSAI

Ingredients:

Suji (Rava) 200 gms
Rice flour 200 gms
Maida 100 gms
Cumin seeds ½ tea spoon
Sour butter milk 100 gms
Green chili 1 cut into pieces
Salt To taste
Oil

Pour the buttermilk in a bowl. Add suji, maida, rice flour, cumin seeds, green chili and salt. Make the batter properly like the regular doasi batter. Keep it for 30 minutes. Heat a tawa (dosaikkal), pour a little oil in it and spread evenly. Take one measure of the batter and start pouring from the corners of the tawa in a round shape and finish in the centre. We cannot spread the batter like regular dosai batter. Put oil in the corners of the doasi. Turn the dosai to the other side. It will be crispy. Serve hot with chili powder, onion chutney.

We can add sliced onions to the batter and prepare onion rava dosai.

வெண் PONGAL

Ingredients

Raw rice 200 Gms
Green dhal 50 Gms
Pepper ½ tea spoon
Cumin seeds ½ tea spoon
Ginger 1 piece finely cut
Cashew nuts 5
Ghee 50 Gms
Curry leases
Salt

Wash rice and green dhal nicely and pressure cook with 800 Gms water. Add salt. Stir it well. Put ghee in a pan, add pepper, cumin seeds, ginger pieces, curry leaves and cashew nuts. Fry it well. Put the fried items into cooked pongal and stir it well. Serve hot with chutney or gotsu.

MASIYAL

Ingredients

Tur Dhal 50 gms
Mustard seeds ¼ tea spoon
Sambar podi 1 table spoon
Fenugreek ½ tea spoon
Red chili 3
Green chili 3
Tamarind 1 lemon size
Salt To taste
Curry leaves

Banana Flower, yam, chow chow, methi and greens can be used for this masiyal.

Cook dhal and vegetable separately. Make 200 gms of tamarind water, add salt, curry leaves and sambar podi. Boil it for 10 minutes. Season it with mustard seeds, red chili, asafetida, fenugreek one spoon tur dhal and finally add green chili. Put all the seasonings in to the boiling tamarind water. Then smash the dhal and vegetables and add to the boiled tamarind water. Allow it to boil for 2 more minutes. Serve hot.

MAIDA CURD BONDA

Ingredients

Maida flour 2 cups
Sour curd 1 cup
Baking powder (cooking) 1 pinch
Cumin seeds 2 tea spoons
Asafoetida 1 pinch
Green chili 2
Salt To taste
Oil


Take Maida; add salt, cumin seeds, green chilies, baking powder, and asafetida. Mix it well slowly with sour curd and make a bonda paste. In a frying pan, pour oil. With a little flame, make small bondas and deep fry it. Serve with chutney.

VEGETABLE BIRIYANI

Ingredients

Basmati Rice 2 cups
Sliced onion 2
Tomato Gravy 1 cup
Vegetables
(Sliced carrot, Potato, Beans,
Peas, Cauliflower) 2 cups
Ghee 5 Table spoon
Turmeric Powder 1 pinch
Briyani leaves 2
Mint and coriander leaves ¼ cup each
Salt To taste

To grind

Red chili 5
Green chili 2
Cardamom 2
Clove 2
Cinnamon 1 small piece
Ginger 1 small piece
Garlic 6 small pieces
Cashew 15

Soak rice in water and keep it aside for 10 minutes. Grind the ingredients. In a pressure cooker, add ghee and fry briyani leaves. Then add sliced onion and ground paste, tomato gravy and turmeric powder. Fry well. Then add the vegetable mix. Put the soaked rice with 4 cups of water. While the rice baked for 3/4th then add mint and coriander leaves and stir it well. Then leave the flame and close the lid. Keep it for 7 minutes. Serve with raitha.