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.

RAGI KARUPATTI ADAI

INGREDIENTS :

Ragi - 1 cup

Crushed cloves -2 and Elachi -2

Karupatti - 150 grams

Gingelly oil 

METHOD OF PREPARATION :

1. Seive the flour well.

2. Dissolve karupatti in 3 cups of water and filter the impurities. 

3. Mix ragi flour with karupatti syrup and water without any lumps. It should not be too watery.

4. Add in the crushed elachi and cloves to it and mix it well.

5. Heat dosa tawa. Once hot, spread the batter like dosai and spray little oil. Flip to its sides till done.

Serve hot.

 

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.

 

RAGI MURUNGAI KEERAI ADAI

INGREDIENTS :

Ragi - 1 cup

Pearl Onions - 10 to 12 nos finely chopped

Green chillies - 3-4 ; finely chopped

Jeera - 1 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Gingelly oil

METHOD OF PREPARATION :

1) Knead a soft dough of Ragi, Drunstick leaves, Onion, Green chillies, Jeera, Turmeric powder and Salt with sufficient water. Once, you roll the dough, add a spoon of gingelly oil and roll a soft dough.

2) Take a small of dough and flatten it out of medium thickness. Heat dosa tawa. Once hot, spread a spoon of gingelly oil. Place the flatten dough and again spray little oil. Flip to its sides till done.

Serve hot with Sambar or Chutney.

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.

 

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.

 

APPALAM KULAMBHU (PAPPAD KULAMBHU)

INGREDIENTS: 

Red Onion - 2 medium

Tomato - 2 small

Garlic cloves - 2 cups 

Masala Appalam/Plain Appalam (Pappad) - 6 

Tamarind - a big lemon size 

Mustard, Jeera and Methi seeds - 1 tsp 

Curry and coriander leaves 

Kulambhu Milagai Powder - 2 tsps 

Coriander powder - 1/2 tsp

Turmeric powder - 1 tsp

Jaggery - a small piece

Coconut milk - 1/4 cup

Asafoetida as required 

Salt to taste 

METHOD OF PREPARATION: 

1) Heat oil in a kadai. Add mustard, jeera and methi seeds. When it splutters, add onion and curry leaves. 

2) After 2 minutes, add garlic cloves and tomatoes. Saute till it becomes tender. 

3) Add thick tamarind extract, Kulambhu milagai powder, Coriander powder, Turmeric powder and Salt. Then add in the coconut milk. Bring it to boil in medium flame. Add asafoetida and jaggery while boiling.

4) When it starts to boil, add in the fried appalam to it. Gently, press it with a ladle, so that appalam is gets well in the kulambhu. See to that, it shouldn't break. Cook till the oil separates out.

Serve hot with rice.

EDAMAME BEANS KULAMBHU

INGREDIENTS :

• Edamame/ Soya beans - 2 cup
• Jeera - 1 tsp
• Methi seeds - 1 tsp
• Mustard - 1 tsp
• Onion - 1 big finely chopped
• Curry leaves and Coriander leaves - few
• Tomato - 2 big
• Salt to taste
• Tamarind water - 1/4 cup
• Sambar powder - 2 tsps
• Turmeric powder -  1 tsp

To grind: Coconut pieces - 3 , Jeera - 1 tsp , Coriander seeds - 1/2 tsp

METHOD OF PREPARATION :

1. Heat oil in a pan . Add mustard and jeera . When it splutters , add and saute onion till tender. Followed by chopped tomato, curry leaves and cook it for few minutes .

2. Add in the beans with the grind masala, tamarind water and spice powders with 1 cup of water. Pressure cook for 4 whistles. Allow the steam to leave. Bring it to boil without the lid, add in the salt and cook till the curry leaves out oil.

 

Serve hot with Rice.

SWEDE SAMBAR

INGREDIENTS :

Swede - 250 gms

Onion - 1 cup

Tomato - 1 

Toor dal - 1 cup

Tamarind - small piece

Sambar powder - 2 tbsps

Green chillies - 3

Turmeric powder - a pinch

Salt to taste

Hing - a pinch

Coriander leaves - few

METHOD OF PREPARATION :

1. Pressure cook dal with a spoon of oil and turmeric powder for 4 whistles. Allow the steam to leave and mash it well.

2. Saute chopped swede in oil for 15 minutes with little water till soft.

3. Heat oil in a kadai. Once hot, add mustard, jeera, methi seeds. When it splutters, add in the chopped onion, followed by tomato and saute till tender and soft.

4. Add in the sauteed swede, add sambar powder and saute for few minutes.

5. Add in the dal with tamarind water and mix it well. Add salt, hing and bring it to boil. Add in the green chillies.

 

6. Cook till the oil separates out. Garnish it with Coriander leaves before removing it from the flame.

Serve hot with Rice.