Ginger Chutney

Ingredients:

• 50 gm Ginger
• 1 tsp Tamarind paste
• 1 tbsp Jaggery
• 1 tsp Chilli powder
• Salt to taste
• Oil as required

How to make Ginger Chutney:

• Scrape the skin of the ginger and cut it into big pieces.
• Take a pan and heat with ½ tbsp of oil.
• Fry the pieces in oil heated in a pan, allow cooling and then grind them to make a fine paste without water in a mixie.
• Again fry the ginger paste in oil along with the tamarind paste.
• Add salt, chilli powder to it and boil it for a while.
• Now combine jaggery with it, mix well.
• When the chutney reaches jam consistency remove it from the fire.
• Serve ginger chutney with plain white rice and ghee.

Gutti Vankaya

Ingredients:

• 6 Eggplants, small size
• 1 Tamarind
• 1 Onion
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Chilly powder
• 1 tbsp Ginger-garlic
• 1 tbsp Garam masala powder
• A pinch turmeric powder
• Oil as required
• Salt as required

How to make Gutti Vankaya:

• Cut onion and place them in blender along with tamarind, garam masala powder, chilly powder, coriander powder, cumin powder and ginger-garlic.
• Make a coarse paste, set aside.
• Now Cut the eggplant into 4 and fill some of the paste into them.
• Repeat the procedure for the remaining eggplants.
• Fry the leftover paste in the oil and add salt to it.
• Sauté for about 10 to 15 minutes until the raw smell leaves.
• Combine turmeric powder with it.
• Add the stuffed eggplants and coat them properly with the cooked paste.
• Cover and add little water to it, curry should not be liquid it should be semi dry.
• Cook until eggplants are tender.
• Guttu Vankaya is ready to serve.

Kanchipuram Idli

Ingredients:

• 1 cup Rice
• 1 cup Urad Dal (Black Lentils)
• 1 tsp Pepper
• 1 tsp Ginger, chopped
• 1 tsp Cashew, broken into small pieces
• 1 tbsp Curd
• ½ tsp Cumin Seeds
• 2 tsp Ghee
• Oil (as required)
• Salt to taste
• 6-8 Curry Leaves
• Oil

How to make Kanchipuram Idli:

• Soak the rice and dal separately in two containers in water for around 6 hours.
• Make a smooth paste of the dal in a mixer.
• Make a coarse paste of the rice.
• Mix the rice and dal paste and add to it ½ tsp of salt.
• Keep the mixture overnight for fermentation.
• In a pan, heat ghee and add cumin seeds. Once it sputters, add chopped ginger, curry leaves, cashew nuts and pepper.
• Now, put the above made mixture in the rice-dal batter along with curd. Mix well.
• Grease the idli plates with oil and fill them up with the mixture.
• Steam them in the idli cooker for 20 to 30 minutes.
• Serve hot Kanchipuram idlis with chutney.

Khara Pongal

Ingredients:

• 1 Cup rice
• 1 Cup moong daal
• 10 Cashewnuts
• 3 Chopped green chillis
• 3 Cups water
• 2 tbsp Dry coconut flakes
• 1/2 tsp Turmeric powder
• 1 tsp Cumin seeds
• 1 tsp Pepper powder
• Salt to taste

How to make Khara Pongal:

• Heat 2 tbsp of oil in a cooker.
• Wash rice and moong dal. Leave them aside.
• Saute cashewnuts in oil and leave aside.
• Add cumin and mustard seeds.
• When the seeds start crackling, add chopped green chillis and fry for few seconds.
• Add dal and fry again for a minute.
• Add rice and pour water.
• Add turmeric powder, coconut and salt.
• Put the lid and cook till third whistle.
• Cool and add cashews, pepper powder and chopped coriander leaves.
• Khara Pongal is ready to serve.

Lemon Rice

Ingredients:

• 2 cups Rice
• 2 to 4 (depending on the juice) Lemons
• 2 tbsp Peanuts
• 1 tsp Turmeric
• 2 tbsp Chana dal
• 1 tbsp Urad dal
• 10 Red chilies
• 5 to 7 Green chilies
• 2 tbsp Mustard seeds
• 1 tsp Jeera
• 1 small bunch of Curry leaves
• 1/2 cup Oil
• Salt

How to make Lemon Rice:

• Cook rice and keep it aside.
• Add to the rice (not very hot) little oil, turmeric, salt and mix it well.
• Now squeeze lemon juice and add it (according to taste) to rice and mix well.
• Heat oil in a pan, add chana dal, green chilies, urad dal, peanuts, red chilies, curry leaves, mustard and jeera to fry.
• When the ingredients turn brown and mustard starts to splutter, add this to the above prepared rice.
• Now your Lemon Rice is ready.

Mango Thokku

Ingredients:

• 1 Sour Mango (peeled, seed discarded)
• 1 tsp Methi Seeds (roasted and powdered)
• 1/4 tsp Mustard Seeds
• 1/4 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• Virgin Sesame Oil
• 1 tsp Salt

How to make Mango Thokku:

• Grate the Mango. Keep aside.
• Heat oil in a pan and add mustard seeds. Allow spluttering.
• Now add turmeric powder and the grated mango.
• Add the salt and chilli powder, and turn the heat down to medium.
• Keep stirring from time to time.
• When the quantity reduces to two-thirds of the original amount, add the rest of the oil and stir for about 2-3 minutes.
• Add the methi powder and stir thoroughly. Keep on the stove for a minute more.
• Remove the pan off the heat. Keep aside uncovered until cool.
• Store in a clean, dry bottle, and cover tightly.
• Mango Thokku is ready.

Medu Vada

Ingredients:

• 2 Cups raw rice
• 2 1/2 Cups urad dal
• 1 Large onion chopped
• 4 Green chilies
• Salt to taste
• 2 Cups oil

How to make Medu Vada:

• Put dal and rice in water and leave it for 5 hrs.
• Drain it and grind it to make a paste.
• Now add chopped onion, green chilies and salt and make it like a batter.
• Heat the oil in pan.
• Take small portions of the batter in ball like shape and deep fry it.
• Fry it till it turns golden brown.
• Medu Vada is ready

Milk Rice

Ingredients:

• 1 cup Rice
• 10 cups Milk
• 1/2 tsp Salt

How to make Milk Rice:

• Take a heavy vessel and boil 5-6 cups of milk.
• When the milk starts boiling reduce the flame and mix washed rice.
• Keep stirring the milk constantly on medium flame till the rice becomes soft.
• If the mixture thickens and the rice is not soft, add the remaining milk and again cook.
• When the mixture is thick and rice turns soft, remove it from the flame and add salt.
• Mix it properly. If rice is cold, increase the volume of milk.
• Milk Rice is ready now.
• Serve hot with sambar and coriander chutney.

Mint & Tomato Chutney

Ingredients:

• 5 Ripe tomatoes
• 1 Small bunch of mint leaves
• 1-1/2 tsp Cumin
• 1/2 tsp Mustard seeds
• 1 tsp Urad dal
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• 1/2 tsp Asafetida
• Salt to taste
• 1 tsp Oil

How to make Mint & Tomato Chutney:

• Chop Tomatoes finely.
• Heat oil in a Kadhai and add mustard seeds. When they sputter, add cumin and urad dal. Fry for a few seconds.
• Add the chopped tomatoes.
• Fry until the tomatoes are cooked.
• Add turmeric powder, asafetida, red chili powder and salt.
• Fry for sometime and let the spices blend well with the tomatoes.
• Now, add the mint leaves and fry for a couple of minutes.
• Turn off the heat completely.
• Let the contents cool.
• Grind it to a smooth paste.
• Mint & Tomato Chutney is ready.

Moong Dal Dosa

Ingredients:

• 2 Cups moong dal
• 1 Cup urad dal
• 4 or 6 Green chilli
• Salt to taste
• 1 tsp Grated ginger
• Coriander leaves for garnishing

How to make Moong Dal Dosa:

• Soak moong dal and urad dal for 2 hours in warm water.
• Blend moong dal, urad dal, green chillies and ginger together with required water.
• Add salt to taste.
• Garnish it with fresh coriander leaves.
• Heat a dosa pan.
• Pour the mixture and spread it from the centre.
• Sprinkle 1 tsp oil on it.
• Cover the dosa pan with a lid.
• Fry until the dosa becomes brown.
• Fold it and serve hot with peanut chutney, ginger chutney, or coconut chutney.

MURUKULU

Ingredients:

• 2 cups Rice Flour
• 1/2 cup Urad Flour
• 1/2 cup Besan Flour
• 1/2 cup Butter
• 1 1/2 cup Water (to knead)
• 2 tsp Red Chili Powder
• 1 tsp Cumin Seeds
• A fistful of Sesame Seeds
• Salt to taste
• Oil for frying

How to make Muruku:

• Take a bowl and put rice flour, urad flour, besan flour, cumin seeds, sesame seeds, red chili powder, sesame seeds, and salt into it. Mix them well.
• Soften the butter and add it into the mixture.
• Now add water slowly into the mixture and knead it to make soft dough.
• Place a lump of dough in Muruku Maker. Pipe out the patterns, forming circles, on a greased plate.
• Heat oil over medium flame.
• Carefully fry murukus in the oil, without touching each other.
• Fry till they turn light golden brown in color.
• Place the murukus on a kitchen paper towel, to drain the surplus oil.
• Allow them to cool.
• Murukku is ready to eat. Store in a dry container.

Fruit Cake

Ingredients:

• 2 cups Brown Sugar
• 3 cups All-Purpose Flour
• 1 tbsp Baking Soda
• 2 tbsp Ground Cinnamon
• 2 tbsp Ground Cloves
• 2 tbsp Ground Allspice
• 2 tbsp Ground Nutmeg
• 4 Eggs
• 2 tbsp Lemon Zest
• 2 tbsp Vanilla Extract
• 1 1/2 cups Raisins
• 1 1/2 cups Chopped Nuts
• 1 1/2 cups Dried Mixed Fruit
• 1 1/2 cups Butter, melted

How to make Fruit Cake:
• Firstly, preheat the oven to about 225 degree F.
• Now, in a large bowl, mix sugar, flour, soda, spices, eggs, lemon zest, vanilla, fruit, nuts and melted butter.
• Pour the mixture over a greased pan.
• Bake the mixture for about an hour or until a tester comes out clean.
• Cool it on a wire rack and wrap it in a foil.

Chocolate Cupcakes

Ingredients:

• 1/2 cup Cocoa Powder
• 1 Egg • 1 tsp Vanilla Extract
• 1-1/3 cups All-purpose Flour
• 1-1/2 tsp Baking Powder
• 1 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 3 tbsp Butter
• 3/4 cup Dark Brown Sugar
• 2/3 cup Skim Milk
• 1/4 Cup Apple Sauce
• 1- 1/2 cup Sugar
• 12 Muffin Cups

How to make Chocolate Cupcakes:
• Heat oven to 350 degree F.
• Take paper liners and line all the muffin cups.
• Sieve the flour and mix it with cocoa, soda, baking powder and salt in a bowl.
• Now take a large bowl, cream together the butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well with each addition.
• Add vanilla and stir the mixture.
• Beat the ingredients for few minutes until combined.
• Add milk to the flour mixture alternately until just combined.
• Add flour mixture to applesauce mixture stirring until moistened.
• Pour this preparation into muffin cups.
• Bake it for about 20 minutes. • Remove and cool on wire rack for half an hour.
• Chocolate Cupcakes are ready.

Mutton Chops

Ingredients:

• 1/2 kg Mutton Chops
• 200 gms Tomatoes (chopped)
• 75 gms Ginger
• 2 tsp Coriander Powder
• 1/2 cup Coriander Leaves (chopped)
• Few Green chillies (chopped)
• Red Chilly Powder
• 1-1/2 cup Curd
• A pinch Nutme
• 1/2 tsp Garam Masala
• 3 tbsp Ghee or oil
• Salt to taste

How to make Mutton Chops:
• Put muttonchops, chillies, tomato, coriander leaves and salt in a pressure cooker.
• Cook for about 5 minutes.
• Add oil or ghee and again fry for 10 minutes.
• Mix all the spices, red chilly powder, garam masala, nutmeg and coriander powder in curd.
• Beat the mixture properly.
• Add this to the chops and seethe for about 3 minutes.
• Keep in a pressure cooker and cook for about 3 to 5 minutes.
• Muttonchops are ready.
• Serve it garnished with a few coriander leaves.

Mutton Pepper Fry:

Ingredients:

• 1/2 kg Mutton
• 2 tbsp Chilly powder
• 1 tsp Garam masala powder
• 1 Sprig curry leaves
• 1 tsp Turmeric powder
• 6 Green chillies
• 1 tbsp Ginger
• 1 tsp Mustard seeds
• 1 tbsp Pepper
• 1 tbsp Ginger-garlic paste
• Salt to taste
• 1 Cup shallots
• 2 tbsp Coriander powder
• 1/4 Cup coconut oil

How to make Mutton Pepper Fry:

• Wash and cut the mutton into small pieces.
• Cook it in a pressure cooker along with ginger-garlic paste, turmeric, chilly powder, coriander powder, and salt.
• Heat coconut oil in a pan, add mustard seeds and allow spluttering.
• Add shallots, ginger, and green chillies.
• Fry till the mixture turns golden brown.
• Now add cooked mutton.
• Cook again till it gets roasted.
• Mix garam masala and pepper.
• Saute again for about 2 minutes.
• Mutton Pepper Fry is ready to serve.
• Garnish it with curry leaves.

NEER DOSA

Ingredients:

• 2 cups Rice (soaked for 3-4 hours) • Salt (as per taste) • Oil (for shallow frying)
How to make Neer Dosa:

• Take a blender and grind the rice to make a fine paste. Add salt and water to the rice and mix well. Keep it aside for 2 hours. • Heat the non-stick tawa or dosa griddle and pour one ladle of mixture in the centre. • Spread the mixture over the tawa, making a circle. • Apply oil evenly in all directions and over it, so that it makes it easier to lift it up. • When the dosa gets slightly brown on one side, flip over and apply oil once again. Cook it for a minute. • Fold the dosa in half and then quarter on the tawa itself. • Serve it hot, with green or coconut chutney and sambar.

BADHUSHA

Ingredients:

• 2 cups all purpose flour • 1/2 cup vanaspathi ghee • 2 cups sugar • 2 cups water • 3 pinch of baking soda • Oil for deep frying • Sliced pista and almonds • Grated dry coconuts

How to make Badhusha:
• Heat little ghee in a pan. • Add pista and almonds. Fry until light golden colour. • Pour this ghee into the flour. • Add soda and little water. Make soft dough. • Cover it with a wet cloth for 15 minutes. • Take water and sugar in a saucepan and boil it to make thick syrup. • If the syrup becomes thick, add water and heat it again. • Divide the dough and make small sized balls. • Flatten slightly and make a hole in the center. • Prepare all the badhushas. • Heat oil over medium flame. • Deep fry the badhushas until golden brown. • Put them immediately into the sugar syrup for about 5 to 8 minutes. • Place them on a plate. • Sprinkle fried nuts and grated dry coconut.
• baadusha is ready to serve.