KOLLU IDLI (Horse gram Idli)

INGREDIENTS:

Horsegram - 1 cup

Idli Rice - 2 cups

Salt to taste

METHOD OF PREPARATION:

1) Soak 2 cups of rice and 1 cup of horse gram or kollu for7-8 hours.

2) Grind it to a smooth batter with salt. Heat Idli pan. Apply oil in the idli plate and pour the batter and steam cook for 6-8 minutes till done.

Serve hot with Sambar /Chutney/ Idli podi.

POT MUTTON BIRIYANI

INGREDIENTS:

Mutton - 700 g

Basmati Rice - 1 1/2 cups 

Garam masala powder - 1 1/2 tsps

Split green chillies - 6

Onion - 1

Cinnamon - 3

Cloves - 1

Rajapatri - few

Phool - few

Chilli powder - 2 tsp

Tomato - 2 medium size

Handful of  pudina leaves. 

Salt to taste 

To Grind :

Ginger - small piece

Garlic cloves - 6

Coriander seeds - 1 tsp

Fennel seeds - 1 tsp

METHOD OF PREPARATION :

1) Marinate Mutton with chilli powder, salt, turmeric powder, chopped tomatoes, green chillies and curd for 30 minutes.

2) Heat oil or ghee in the pot . Once hot add whole spices for 2 minutes , followed by sliced onion and saute till half brown .

3. Add  blended masala and saute till the raw smell leaves.

4) Add in the marinated mutton, Chilli powder, Garam masala, Salt, Mint and Coriander leaves. Add sufficient water for the mutton to be cooked. Cover with a lid and cook for 20 - 30 minutes, till mutton is cooked. You can either pressure cook mutton and then add to it. Meanwhile, soak rice for 10 minutes.

5) Once the mutton is cooked well. Add in the rice with 1 cup of water and cover with the lid. Cook in slow flame till done.

Serve hot with Raitha.

 

KOTHAMALLI DOSAI

INGREDIENTS :

Dosa batter - 2 cups

Coriander leaves -  2 cups

Green chillies - 3

Jeera - 2 tsps

Salt to taste

METHOD OF PREPARATION:

1) Wash the coriander leaves and blend them finely with green chillies and mixed it to the batter with jeera and salt.

2. Heat dosa tawa. Once hot, spread the batter finely and then spray little ghee or oil. Flip to its side till done. 

Serve hot with Sambar or Chutney.

VENDAIKKAI THAKKALI KUZHAMBHU

INGREDIENTS :

Vendaikkai / Bhendi / Lady's Finger / Okra - 300 gms

Mustard - 1 tsp

Jeera - 1 tsp

Methi Seeds - 1 tsp

Pearl Onions/ Sambar onions - 1 cup 

Garlic cloves - 1 cup

Turmeric powder - 1 tsp

Kuzhambu Milagai powder - 3 tsps

Curry leaves - few

To grind : 

Ripen tomatoes - 2 medium

Coconut pieces - 4

Coriander seeds - 1 tsp

Fennel seeds - 1/2 tsp

METHOD OF PREPARATION :

1. Heat oil in a pan. Once hot, add in mustard, jeera and methi seeds. When it splutters, add in onions, garlic cloves and saute till tender. Then, add in the chopped vendaikkai, curry leaves and fry for 5-8 minutes.

2. Remove from the pan and keep aside. Then, add a spoon of oil and add in the blended masala to the pan. Add in Turmeric powder, Kulambhu milagai powder, Salt with little water and bring it to boil.

3. Then, add in the fried vendaikkai to it. Mix it well, add a tsp of gingelly oil and cook till the oil separates out. Remove from the stove and serve hot.

 

VEGETABLES MOR KULAMBHU

INGREDIENTS : 

Vegetables (Mango - few pieces, Potato -1, Brinjal - 2, Bottlegourd - 1 cup cubed)

Red Chillies -- 2 

Mustad - 1 tsp 

Urat dal - 1 tsp 

Salt to taste 

Buttermilk - 2 cups 

Turmeric powder - 1/2 tsp 

Asafoetida - a pinch 

TO GRIND :

Coconut -- 4 pieces

Rice - 1/2 tsp

Channa dal -1 tsp

Jeera - 1 tsp

Green chillies - 3

Dry roast the ingredients, one by one and them grind them together.

METHOD OF PREPARATION :

1. Heat oil in a pan. Once hot, saute potato, brinjal and bottlegourd for few minutes. Add little water, cover with a lid and cook till done.

2. Then, add the blended masala to it with turmeric powder, water and salt. Bring it to boil.

3. When it starts boiling, add in mango pieces.

4. Once cooked well, switch off the flame and remove from the stove. Allow it to cool for 10 minutes. Then mix in the buttermilk and tadka it with Mustard, Jeera, Curry leaves and Red chillies.

Serve hot with Rice.

 

TOMATO GARLIC CURRY

INGREDIENTS:

• Sambar onion/ Shallots - 1 cup
• Garlic cloves - 1 cup
• Mustard,Jeera and Methi seeds - 1 tsp
• Turmeric powder - 1 tsp
• Coriander powder - 1 tsp
• Chilli powder - 1 tsp
• Curry leaves
• Salt to taste
• Coriander leaves - few
• Green chillies - 3

To Grind: 

• Tomato - 4 (well ripen)
• Coconut pieces - 6

METHOD OF PREPARATION:

1) Heat oil in a kadai. Add mustard,jeera , 2 red chillies and methi seeds.When it splutters,add onion, garlic cloves and curry leaves. Saute till tender.

2) Add in the blended tomato and coconut masala with little water. Add in Chilli powder, Coriander powder, Turmeric powder and Salt. Add in split green chillies. Garnish with coriander leaves. Cook till the oil separates out.

Serve hot with Rice.

 

WHITE BAIT (Saala Meen) FISH CURRY

INGREDIENTS :

White bait - 600 gms (Saala meen in Tamil)

Tamarind  - a small lemon size (Soak in 1 cup of water for 30 minutes )

Coconut milk - 1 1/2 cup

Turmeric powder - 1 tsp

Chilli powder - 3 tsps

Coriander powder - 1 tsp

Jeera powder - 1 tsp

Pearl Onions - 2 cups

Green chillies - 3

Salt to taste.

METHOD OF PREPARATION :

Clean the fish well in Salt water. 

1. Heat a ladle of gingelly oil in a pan. Once hot, add in finely chopped onion and saute till soft.

2. Add in split chillies, Turmeric powder, Jeera powder, Coriander powder, Chilli powder and salt. Saute till the raw smell leaves.

3. Add in the thick coconut milk. 

4. When it starts boiling, add in the cleaned fish. Add a spoon of oil . Cover with a lid and cook till the fish is cooked and the oil separates out. 

Remove from the flame and Serve hot with Rice.

 

DRUMSTICK LEAVES SOUP (MURUNGGAI KEERAI SOUP)

INGREDIENTS:

Drumstick leaves - 1 cup

Toor dal - 3 tbsps

Tomato - 1 small

Pearl onion - 3

Garlic cloves - 5

Turmeric powder - 1 tsp

Coriander powder - 1 tsp

Jeera powder - 1 tsp

Gingelly oil - 1 tsp

Salt to taste

METHOD OF PREPARATION :

1) Heat pressure cooker. Add 3 tbsps of Toor dal, 1 cup of water, garlic, onion and tomato with turmeric powder and a spoon of gingelly oil. Pressure cook for 5 whistles till dal is soft.

2) Once done, open the lid and add drumstick leaves. Add 1-1/2 cups of water. Bring it to boil.

3) Add in coriander and Jeera powder with Salt. Mix it well. Cook till it reaches soup consistency.

4) Once done, remove from the flame and serve hot.

 

RAGI KALI / KELVIRAGU KALI

INGREDIENTS :

Ragi - 1 cup

Crushed cloves -2 and Elachi -2

Gingelly oil - 1/4 cup

Salt as required

METHOD OF PREPARATION :

1. Mix ragi flour with sufficient water and water without any lumps. It should not be too watery.

2) Heat in mixture in a slow flame and stir continuously without lumps. Add crushed cloves and elachi.

3) When it starts cooking, it starts to thicken, scrap the sides continuously and roll the flour to the centre.

4) Once half cooked, add 1/4 cup of gingelly oil and mix it well until the kali starts to roll to the centre without sticking to its side.

5) Switch off the flame and allow it to cool down. Then roll the balls and serve with a spoon of gingelly oil.

 

PANAKAM

Panakam is an authentic South Indian drink offered to Lord Rama on the occasion of Sri Ramanavami. It is a refreshing cooler during Summer.

INGREDIENTS:  (Serves 4 people)

Jaggery - 50 gms

Ginger powder - 1/2 tsp

Lemon juice - 2 tsps

Tulasi leaves - 5-6 leaves, finely chopped

Elachi - 3

METHOD OF PREPARATION :

1. Dissolve jaggery and filter the impurities.

2. Mix in the ginger powder, lemon juice and crushed elachi to it.