Paneer Butter Masala

Wheat Dosa

Paruppu Rasam

White Kozhukattai

Ingredients:
-------------
Rice Flour - 2 cups
salt - 1/4 tsp
water - 2 1/2 cups

Puranam (Stuffing)
-------------------
Grated Coconut - 1 cup
Jaggery - 3/4 cup


1. Blend Coconut, Jaggery.
2. In a pan, add the above mixture and cook for 5 mins.
3. Make small balls and keep aside.
4. In a saucepan, add water, salt and bring water to boil.
5. Stir in the rice flour, simmer and cook for 10 mins.
6. Remove from heat and combine quickly making sure there are no lumps.
7. Once the rice mixture is warm, add oil to the dough and knead well.
8. Make dumplings and keep aside.
9. Take each rice dumpling, place in between greased ziploc cover and
flatten by pressing with a heavy plate.
10. Once the dumpling is flattened, keep the coconut filling in the center and fold to seal well.
11. Press with a fork along the edges.
12. Steam it for 10 mins.
13. Can use peanut-jaggery, sesameseeds-jaggery filling too.

Urad Pepper Bonda

Ingredients:
-------------
Urad dhal - 1 cup
Rice - 2 tbsp
Salt
Crushed Pepper - 2 tbsp

1. Soak Urad dhal and rice for 4 hrs.
2. Grind, add crushed pepper, salt and refrigerate for ~ 4-5 hrs.
3. Take small balls and deep fry in oil.

Chickpeas Sundal

Ingredients:
-------------
Chickpeas (Soaked overnight and cooked ) - 1 cup
Onion - 1 finely chopped
Curry leaves
Ginger - 1/2 inch finely chopped
Oil
Mustard, urad dhal - 1 tsp each
Red chili - 1
Hing
Grated coconut - 4 tbsp
Salt
Cilantro

1. Heat oil in pan and fry mustard, urad dhal, curry leaves, hing, red chili.
2. Add onion, ginger and saute for 2 mins.
3. Add Chickpeas, salt, coconut and cook for 2 mins.
4. Garnish with cilantro.

Creamy Vegetable Soup

Ingredients:
-------------
Potato (cubed) -1
Sweet Potato (cubed) - 1
Carrot (diced) - 1
Peas - 1/2 cup
Sweet Corn - 1/4 cup
Kidney Beans(Soaked Overnight) - 1/4 cup
Pasta/Croutons (Optional)
Garlic (finely chopped) - 1 clove
Pepper - 1 tsp
Salt
Butter - 1 tbsp

1. Bring water to a rapid boil.
2. Add garlic, Potato, Sweet Potato, Carrots, Peas, Sweet Corn, Kidney Beans.
3. Cover with lid and let simmer for 20 mins.
4. Now Remove from heat and take 3/4th of the Vegetables and grind to a puree.
5. Stir in the pureed vegetables to remaining quarter portion and place on heat.
6. Add salt, Pepper and let cook for 10 mins.
7. Finally add butter.
8. Can add cooked pasta or Croutons to make the soup a balanced meal.

Murunga Keerai Poriyal

Ingredients:
-------------
Murunga keerai (chopped) - 1 cup
Onion - 1/2 chopped
Oil
Mustard - 1 tsp
Red chili - 1
Roasted Peanuts (crushed) - 1/2 cup
Salt

1. In a pan, add oil and fry mustard, red chili.
2. Add onion and saute till translucent.
3. Add Moringa leaves and saute for a min.
4. Sprinkle some water, cover and cook.
5. When the leaves are half cooked add salt and crushed peanuts.
6. Mix well and let cook uncovered for 15 mins.

Avarakkai Poriyal

Ingredients:
-------------
Avarakkai (Broad beans) - 1 cup
Onion - 1/2 chopped
Oil
Mustard, Cumin seeds - 1 tsp each
Red chili powder - 1 tsp
Turmeric - pinch
Salt

1. In a pan, add oil and fry mustard, cumin.
2. Add onion and saute till translucent.
3. Add avarakkai and saute for a min.
4. Sprinkle some water, cover and cook.
5. When the beans are half cooked add salt, turmeric, red chili powder.
6. Mix well and let cook covered until the beans are well cooked and tender.

Beetroot curry

Ingredients:
-------------
Beetroot - 2
Fennel - 1 tbsp
Onion - 1 chopped
Coconut - 3 tbsp
Poppy Seeds or Cashew nut - 2 tbsp
green chili - 1
Pepper corn - 1 tsp
Coriander powder - 2 tbsp

1. Bring water to boil, add beetroot and cook until beetroot is tender.
2. Heat oil in a pan and saute fennel, onion.
3. Keep saute'ing until onion is translucent.
4. Add green chili, pepper corn, coconut, poppy seeds or cashewnut and saute for 10 mins.
5. Switch off the flame and add coriander powder and mix well.
6. Once the mixture is cool, blend by adding little water.
7. Add this to beetroot and cook for 5 mins.

Chole Palak

Ingredients:
-------------
Spinach (blanched and pureed)- 1 cup
Garbanzo beans (Soaked overnight and cooked) - 1 cup
Tomato - 2
Green chili - 1
Ginger - 1/2 inch
Oil
Cumin seeds - 1 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tbsp
Turmeric - pinch
Garam masala - 1/2 tsp
Hing
Salt


1. Blend Tomato, green chili, ginger.
2. Heat oil in pan and fry cumin seeds.
3. Add Tomato puree, coriander powder, chili powder, turmeric, salt.
4. Once the oil starts separating, add spinach puree and cook covered for 5 mins.
5. Add garbanzo beans, cover and cook for another 5 mins.
6. Finally add garam masala.

Dry Potato Brinjal Curry

Murunga Keerai Sambar

Ingredients:
-------------
Toor Dhal - 1/4 cup
Onion - 1/2
Tomato - 1
Sambar Powder - 2 tsp
Murunga Keerai - 1 cup
Tamarind juice - 2 tbsp
green chili - 1
vadagam - 1 tsp
Hing - pinch
Turmeric
Salt
Cilantro

1. Pressure cook dhal and mash it.
2. In a sauce pan , add oil and fry vadagam, hing.
3. Add onion and saute till translucent.
4. Add green chili, Tomato and saute till tomato is mushy.
5. Now add turmeric, sambar powder, salt.
6. Stir in Murunga keerai and saute for a min.
7. Add required amount of water, dhal and let cook for ~ 10 mins covered.
8. Finally add tamarind juice and cook for 5 mins. Garnish with Cilantro.

Homemade paneer

Ingredients:

---------------------

Milk - 6 cups

Lemon juice - 2 tbsp

1. Bring milk to boil and add lemon juice.

2. Keep stirring and milk would start curdling.

3. Remove from heat and drain in a clean muslin cloth.

4. Place a heavy weight on the muslin cloth. Let rest for ~ an hour.

5. After an hour, cut into small cubes and store it in refrigerator.

Avarakkai araichuvitta sambar

Ingredients:

------------

Toor dhal - 3/4 cup

Tamarind - small lemon size

Turmeric - 1/2 tsp

Jaggery - 1 tbsp
Salt
Avarakkai - 1 1/2 cup
Tomato - 1

Cilantro

Masala

----------
Urad dhal - 1 tsp
Channa Dhal - 1 tsp
Red chili - 4
Coriander seeds - 2 tsp
Peppercorns - 3/4 tsp

Fenugreek - 1/2 tsp
Hing - 1/2 tsp
Grated coconut - 2 tbsp
Rice - 1 tsp

Seasoning

-----------

Ghee - 1 tsp
Mustard - 1 tsp

Cumin - 1 tsp

Red chili - 1 

Curry leaves

1. Pressure cook dhal.

2. In a pan, dry roast the ingredients for Masala and grind to a fine paste by adding required amount of water.

3. In the same pan, combine tamarind juice, turmeric, jaggery, salt and bring to boil.

4. Add avarakkai, tomato and cook until avarakkai is tender.

5. Now add the masala, dhal and cook for ~ 10 mins.

6. Add the seasoning and garnish with cilantro.

Bombay chutney

Ingredients:

------------

Besan Flour - 1/2 cup

Fennel Powder - 2 tsp 

Onion - 1 finely chopped

Green Chili - 2 Slit

Salt 

Turmeric - 1/4 tsp

Water - 3 cups 

Cilantro

1. Combine Besan flour, turmeric, salt, water.

2. In a pan, add oil and saute fennel powder, onion, green chili.

3. Saute onion till it is translucent.

4. Now add the Besan flour mixture and let cook for ~10 mins.

5. Garnish with cilantro.

Simple Okra Poriyal

Ingredients:

------------

Okra - 1 cup

Red Chili powder - 1/2 tsp

Turmeric - 1/4 tsp

Salt

Oil

Tamarind juice - 1 tsp

1. In a pan , add oil and saute Okra.

2. Once Okra is half cooked, add red chili powder, salt, turmeric, tamarind juice.

3. Cover and cook until okra is tender.

French Toast

Ingredients:

-----------

Whole Wheat Bread - 8 Slices

Egg - 3 

Milk - 1/4 cup

Sugar

Ghee

1. Beat egg, milk, sugar.

2. Soak bread slices in the egg mixture.

3. Roast on a skillet applying ghee.

Medhu Vada

Ingredients:

---------------

Urad Dhal - 1/2 cup

Rice - 2 tsp

Green Chili - 2

Red Chili - 1

Salt

Ginger - an inch

Onion - 1/2 chopped

Cilantro

Oil

1. Soak Urad Dhal, Rice for couple of hours.

2. Grind with Ginger, Green chili, Red Chili.

3. Combine Dhal mixture, salt, Onion, Cilantro.

4. Make as Vadas and deep fry in oil.

Kadai Shrimp

This recipe is similar to Kadai Chicken. Just Replace Chicken with Shrimp.

Mint Tomato Chutney

Kadai Chicken

Ingredients:
------------
1. Oil - 2 tsp
2. Ghee - 2 tsp
3. Coriander Seeds - 2 tsp
4. Cumin Seeds - 2 tsp
5. Pepper Corns - 6
6. Red Chili - 5
7. Ginger - 2 inch
8. Garlic - 15 cloves
9. Onion - 1 Large
10. Tomato - 4
11. Salt
12. Chicken
13. Cilantro


1. Dry Roast Coriander seeds, cumin, pepper corn and grind to make a coarse powder. Keep aside.
2. Soak Red Chili in hot water and grind with ginger and garlic. Keep aside.
3. In a Kadai, add oil and ghee.
4. Saute Onion until slightly browned.
5. Add half of the coarse powder, chili ginger garlic paste and saute for 3-4 mins.
6. Add Tomatoes, Salt and saute until tomato is mushy.
7. Add Chicken , cilantro, remaining powder and saute for a min.
8. Add required amount of water and cover and cook until chicken is    tender and well cooked.

Fried Chicken

mung payasam

Peanut Raisin Bar

Paruppu Adai

Sweet Ginger Chutney

Chicken Samosa

Recipe For Special Occasion - Saravanan's Birthday

Ingredients:
-------------
Samosa Sheet
----------------
Wheat Flour - 1 cup
All Purpose Flour - 1 cup
Salt
Oil - 2 tbsp






For the filling
--------------
1. Chicken Pieces
2. Vegetables
3. Ginger Garlic Paste
4. Salt
5. Onion
6. Red chili powder - 1/2 tsp
7. Turmeric - 1/4 tsp
8. Tomato

1. Combine Wheat Flour, All Purpose Flour, Oil and salt.
2. Knead well and let the dough rest for 15 mins.
3. Roll the dough and cut in to rectangular strips.
4. Slightly cook on a skillet and keep aside.
5. Now for the filling - In a wok, add oil, saute onion, Ginger Garlic Paste, Tomato, Chicken,
Vegetables.
6. Add Turmeric, Red chili powder, Salt.
7. Let the filling cool and keep aside.
8. Make the rectangular strips as a cone, stuff with the filling and close the edges with maida
paste.
9. Deep fry in oil.

Chicken Fried Rice

 














Recipe for special occasion - Saravanan's Birthday

Ingredients:
------------------
1. Cooked Rice - 1 cup
2. Finely Chopped Vegetables
(Carrot, Peas, Beans, Cabbage) -
1 cup
3. Egg - 2
4. Chicken pieces - 1/2 cup
5. Garlic - 1 clove
6. Red chili flakes - 1 tsp
7. Pepper Powder - 1 tsp
8. Salt
9. Oil

1. In a large wok, add oil and saute garlic and Red chili flakes.
2. Add Chicken pieces, salt and saute until chicken is well cooked.
3. Add Vegetables and saute well.
4. Add Eggs and make scrambles.
5. Add Rice and combine well.
6. Finally add pepper powder.

Salmon Puttu

Ingredients:
---------------
Salmon - 2 slices
Turmeric - 1/4 tsp
Salt
Cilantro
Garlic - 8 cloves
Green Chili - 2 slit
Onion - 1









1. Boil Salmon with Turmeric and Salt for 10 mins.
2. Once Cooled shred it and Keep aside.
3. In a wok , add Oil and Saute Onion till transparent.
4. Add Garlic, green chili, Turmeric, Salt and saute.
5. Now add Salmon and combine well.
6. Let cook for 10 mins.
7. Garnish with Cilantro.

Moong dhal Dosa ( No fermentation required )

Ingredients:
--------------
Whole Moong dhal - 1 cup
Brown Rice - 1/2 cup
Green Chili - 1
Red chili - 1
Ginger - small piece
Water
Salt
Cumin.






1. Soak Moong dhal, rice overnight.
2. Grind all the ingredients to a fine
paste. Batter Consistency should be
slightly thick.
3. Add Salt and cumin seeds to the
batter.
4. Best part of the recipe is it need not
be fermented.

Moong Dhal Curry

Ingredients:
-------------
Whole Moong dhal - 1/2 cup
Tomato - 1/2
Oil
Red chili - 1
Mustard - 1 tsp
Hing
Curry Leaves - few
Turmeric - 1/4 tsp
Ginger Garlic Paste - 1 tsp
Green Chili - 1
Coriander powder - 1 tsp
Salt
Jaggery - small piece
Tamarind Or Lemon
Cilantro

1. Pressure cook dhal for 3 whistles.
2. In a wok, add oil and fry mustard, red chili, hing, green chili, curry leaves.
3. Add Ginger Garlic paste, turmeric, tomato and saute.
4. Add coriander powder, Salt, Jaggery, Tamarind, required amount of water and cook until done. 5. Finally garnish with cilantro.

Ragi Adai

Gongura chutney

Ingredients:
--------------
Gongura Leaves - 3/4 cup
Green Chili - 1
Red Chili - 1
Coriander Seeds - 1 tsp
Fenugreek Seeds - 1 tsp
Mustard - 1 tsp
Hing - pinch
Onion - 2 tbsp
Jaggery - small piece
Tamarind - Small piece
Salt
Oil



1. In a wok, add oil and fry mustard, fenugreek, coriander seeds, red chili, green chili.
2. Add Onion, gongura leaves, tamarind , hing and saute until brown.
3. Let cool and grind the mixture with salt and jaggery.

Ragi Dosa

Ingredients:
-------------
Ragi Flour - 2 cups
Urad Dhal - 1 cup
Fenugreek seeds - 1 tsp
Salt

1. Soak urad dhal overnight and grind.
2. Mix with the ragi flour and leave it in a warm place for fermentation.
3. Finally add salt.

Sathumaavu ( Health mix for babies )

Set 1: 250 gms each
---------------------

Millet - Kambu
Finger Millet -Kelvaragu
Green Gram - Payaru
Horse Gram - Kollu
Black-eyed pea - Karamani
Chickpea - Kondakadalai
Urad - Ulundu

Set 2: 250 gms each
-----------------------
Corn - Cholam
Peanut - Kadalai
Wheat - Kodhumai
Roasted split Chickpeas - Pottukadalai

Set 3:
------
Poppy seeds - Kasakasa -100 gms
Cardamom - Elakkai - Few
Almond - Badam (Optional) - 10
Cashew - Mundhiri - 10

1. Sprout Ingredients in Set 1.
2. Rinse Set 2.
3. Sun dry Set 1 and Set 2.
4. Roast Set 1, Set 2 and Set 3.
5. Grind everything to a nice powder.
6. Store it in an airtight container.

Kothu Chapathi

Ingredients:
-------------
Tortilla Or Chapathi - 5
Vegetables - Red and green bell pepper, Mushroom.
Onion - 1 juliened
Tomato - 1 chopped
Ginger Garlic Paste
Green Chili - 2 finely chopped
Oil
Mustard - 1/2 tsp
Cumin Seeds - 1/2 tsp
Turmeric - pinch
Red Chili powder - 1/4 tsp
Coriander powder - 1 tsp
Salt

1. Crumble Tortilla and keep aside.
2. In a wok, add oil , mustard, Cumin, Ginger Garlic Paste, Green Chilies.
3. Add Onion, Tomato, turmeric, chili powder, coriander powder.
4. Add vegetables, salt and cook until tender.
5. Now stir in the crumbled tortilla and cook until the mixture is dry.

Vegetable Cutlet

Ingredients:
-------------
Potatoes - 2
Carrot - 1
Peas - 1/4 cup
Onion - 1/4 Chopped
Green Chili paste - 1/4 tsp
Ginger Garlic Paste - 1 tsp
Red Chili Powder - 1/2 tsp ( Optional )
Garam Masala - 1/2 tsp
Cilantro - few
Salt
Bread Crumbs
Oil

Maida Paste:
--------------
Maida Or All Purpose Flour - 1 tsp
Water - 4 tsp

1. Boil Vegetables and grate Potatoes, Carrot and add Peas.
2. In a wok, add oil and saute Onion.
3. Add Ginger Garlic Paste, Green Chili Paste and saute well.
4. Add required salt, red chili powder, Garam Masala.
5. Stir in the mashed Vegetables, Cilantro and saute till the mixture is dry.
6. Combine All purpose flour and water to make maida paste.
7. Take the mashed Vegetables and make as a Patty.
8. Dip in maida paste and dredge in bread Crumbs.
9. Deep Or Shallow fry in Oil.

Mint Chutney

Ingredients:
------------
Mint - 1 cup
Red Onion - 1/2
Tamarind - a small piece
Ginger - a small piece
Green Chili - 1
Salt
oil









1. In a wok, add oil and saute Ginger, Green Chili, Tamarind, Red Onion.
2. Add mint and saute it for few seconds.
3. Let Cool and Grind the mixture using a blender adding required water and salt.

Beans Paruppu Usili

Mint Rice

How to make ghee

Eggplant Tofu

Sweet Pongal

Ingredients:
----------------
Rice - 1 cup
Split Moong Dhal - 1/2 cup
Ghee - as required
salt - 1 tsp
Jaggery - 2 cups
Water - 2 1/2 cups
Milk - 2 cups
Water for dissolving jaggery - 1/2 cup





1. Pressure Cook rice, dhal, 1 tsp ghee, salt for 4 whistles.
2. Mash rice, dhal. Keep aside.
3. Add 1/2 cup water to jaggery and dissolve on a medium flame.
4. Once dissolved, strain jaggery water to remove dirt.
5. Boil Jaggery on a medium flame and wait until String State. ( Kambi Patham ).
6. Stir in the mashed rice, dhal mixture and combine well.
7. Add ghee as required.

ennai kathirikkai kuzhambhu

Ingredients:
--------------
Gingelly Oil
Brinjal - 5
Garlic - 4 Cloves
Onion - 1/2 chopped
Tomato - 1/2 chopped
Tamarind - 1 small piece
Salt
Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Turmeric - 1/4 tsp
Vadagam



1. In a pan, add Oil and fry vadagam.
2. Saute garlic, onion, brinjal.
3. Now add tomato, chili powder, turmeric, coriander powder.
4. Soak Tamarind in water and squeeze the juice.
5. Add Tamarind juice, salt to Brinjal.
6. Cook until brinjal is well cooked.

Pesto Pasta

Ingredients:
--------------
1.Pasta - 2 cups
2.Pesto Sauce - 2 tbsp
3.Mushroom ( sliced ) - 3/4 cup
4.Spinach - 1/2 cup
5.Asparagus - 1/2 cup
6.Bell Peppers - 1/2 cup
7.Salt
8.Olive Oil
9.Red chili flakes - 1 tsp
10.Chili Sauce - 1 tsp
11.Dried Tomatoes


1. Cook Pasta acc. to Package Instructions.
2. In a pan, add oil and cook all the vegetables until tender.
3. Add Pasta, salt, Red chili flakes, chili Sauce.
4. Finally add pesto sauce, dried tomatoes.

Little Angels

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