ONASADYA

PARIPPU CURRY



 parippu curry
1.Moong dal(cherupayar parippu)-1 cup

     (green/yellow)

   Turmeric powder-1/2tsp

3.Grated coconut-1/2cup

   Garlic-2

   Cumin seeds-1/2tsp

4.Ghee-2tsp

   Dry red chilly-2

   Mustard seeds-1tsp

   Pearl onion (chopped)-1tsp





Pressure cook dal with turmeric powder and salt.
Grind coconut in to a fine paste with cumin seeds and garlic.
Add ground paste in to the cooked dal.Cook again for 3-5 minutes.
Heat ghee in a pan and splutter mustard seeds. Add chopped small onion, curry leaves and dry red chilli. Fry till onion becomes golden brown. Pour it over the cooked dal.
Serve with rice pappadam &ghee
SAMBAR



1.Thuvara parippu (red gram)-1/2cup



2.Vegetables;

   Kunjulli(pearl onions)-1cup

   Potato-1

   Carrot-1

   Pachakaya(raw banana)-1 small

   Cucumber-1/2cup

   Tomatos-2

   Drum stick(muringakaya)-2

   Green chilly-5

   Lady's finger-4-5

3.Turmeric powder-1/2tsp

   Chilly powder-1tsp

   Coriander powder-2tsp

   Sambar powder-1tsp

   Asafoetida powder-1/4tsp

   Salt

4.Coconut oil-3tsp

   Pearl onion(chopped)2tsp

   Mustard seeds

   Curry leaves.



Cook dal in a pressure cooker along with turmeric powder,salt and 1cup water.
Add cubed vegetables  to the cooked dal.(Add water if needed).Cook it again in a pressure cooker for 1 whistle.
Heat oil in a pan and splutter mustard seeds.Add chopped onions and saute till they become golden in color.Add turmeric powder,chilly powder,sambar powder and corriander powder.Saute till the raw smell goes.
Add cooked vegetables and stir well.
Add tamarind water and asafoetida powder.
Adjust salt and cook till the required consistancy is reached.


MABAZHA  PULISSERY





Ripe mango-2

Green chilly-3

Turmeric powder-1tsp

Sugar-1tsp (optional)

Salt

Curd-1cup

Fenugreek powder-1/4tsp

Grated coconut-1cup

Cumin seeds-1tsp



For seasoning

Dry red chilly-2

Pearl onions (chopped)-2

Mustard seeds

Curry leaves





Remove the skin of mangoes and cook with 2cups water, green chilly, turmeric powder, salt and sugar.
Grind coconut with cumin seeds and 1/3cup water.
Add this paste to the cooked mangoes and mix well.
It starts boiling add curd and mix well.
Add fenugreek powder and remove from heat.
Heat 1tsp coconut oil in a pan and splutter mustard seeds.
Fry curry leaves, dryred chilly and chopped onions.
Add this seasoning above the curry.
Serve with rice.


PINEAPPLE PACHADI



Pineapple (grated)-1

Green chillies-2

Sugar-1tbsp

Salt-to taste

Grated coconut-1/2

Cumin seeds-1/4tbsp

Crushed mustard seeds-1/2tbsp

Yoghurt-250gms

Chopped shallots-2

Mustard seeds-1tsp

Curry leaves-1spring



1. Cook grated pineapple with chopped green chilly, sugar & salt.

2. Grind coconut with cumin seeds to a smooth paste.

3. Add coconut paste and crushed mustard seeds in to the pineapple.

4. It become a thick consistency, remove from fire.

5. Add yoghurt and mix well.

6. season with chopped shallots, mustard and curry leaves.



KICHADI



Beetroot (grated)-1small

Green chillies-2

Salt-to taste

Grated coconut-1/2

Cumin seeds-1/4tbsp

Crushed mustard seeds-1/2tbsp

Yoghurt-250gms

Chopped shallots-2

Mustard seeds-1tsp

Curry leaves-1spring



1.Cook grated beetroot with chopped green chilly & salt.

2.Grind coconut with cumin seeds to a smooth paste.

3.Add coconut paste and crushed mustard seeds in to the beetroot.

4.It become a thick consistency, remove from fire.

5.Add yoghurt and mix well.

6.season with chopped shallots, mustard seeds and curry leaves



AVIYAL

Yams-1cup

Drumsticks-2

Carrot -1

Raw banana-1big

Cucumber-1/2cup

Snakegourd-1/2cup

Beans-2

green Chilly-5

Raw mango-1 slice

Turmeric Powder ? 1/2 tsp

Chilly powder-1/2tsp

Salt

curry leaves

coconut oil-1tbsp



For Grinding:-



Grated Coconut ? 1 and 1/2 cup

Cumin Seeds ? 1/2 tsp

Pearl Onions(Kunjulli)- 5

Curry Leaves -1/2 sprig



Grind together grated coconut, cumin seeds, small onions, green chillies and curry leaves into a coarse form.
Cut all the vegetables lengthwise of 1/2 inch length.


Place them along with turmeric powder, chilly powder, salt and sufficient water (1/2cup) in a pressure cooker.Cook it  for 1 whistle.
Add coconut paste and mix well.Allow all the water to get evaporated.
When done, add the coconut oil and curry leaves and mix well.
Remove from flame and cover the vessel.


CABBAGE THORAN

Cabbage(chopped) - 1 cup

Onion(chopped) - 1 small

ginger(chopped)-1small piece

Green chillies - 6 nos(cut into small pieces)

Grated coconut - ½ cup

Turmeric powder - 1/2 tsp

Coconut oil - As reqd

Urad dal-1tbsp

Mustard seeds - 1 tsp

Dry red chillies - 2 nos

Curry leaves - A few



Mix together the finely chopped cabbage, onions,ginger, chillies, grated coconut, turmeric powder and salt.
 Heat oil in a pan or a kadai. Add mustard seeds and allow it to splutter.
 Then add dry red chillies urad dal,and curry leaves to it.
 Add the cabbage mixture into the kadai and allow to cook it on low flame.
OLAN



White pumpkin (elavan)-2cups

Black eyed beans (van payaru)-1/2cup

Green chilly-2

Thin coconut milk-2cups

Thick coconut milk-1/2cup

Coconut oil-1tbsp

Curry leaves-2springs



METHOD

Soak beans in water for 8 hours.

Pressure cook up to 2 whistles.

Add pumpkin, green chilly, thin coconut milk, salt and cook on low fire.

Raw mango-1kg

Red chilly powder(Roasted)-1cup

Turmeric powder-1/2tsp

Fenugreek powder-1/4tsp

Asafoetida powder-1/2tsp

Salt

Gingelly oil-4tbsp

Curry leaves

Mustard seeds



Cut mango in to small pieces.
Add salt and keep it aside for 2-4 hours.
Add roasted chilly powder,asafoetida powder and fenugreek powder .Mix well.


Heat oil in a pan and splutter mustard seeds.Add curry leaves and allow it to cool.Mix it with the mango pieces.


VELLA NARANGA



Lemon-1/2kg

Garlic (sliced)-2 pods

Ginger (chopped)-2 inch pieces

Green chilly (small pieces)-10

Curry leaves-2springs

Salt

Sugar-1tsp

Fenugreek powder-1/4tsp

Asafoetida powder-1/2tsp

Sesame oil-2tsp

Mustard seeds-1tsp





Steam lemon for 25-30 minutes and cut it in to small pieces.


Heat oil in a pan and splutter mustard seeds.
Add curry leaves, green chilly, ginger and garlic.
It become soft add lemon, salt, sugar, fenugreek powder and asafoetida powder .
Mix well and remove from fire.




INJICURRY /PULINJI

Clean and cut ginger in to thin pieces.Heat oil and fry ginger till golden brown.Grind it with out adding water.
Dry roast turmeric powder ,chilly powder and coriander powder.Allow it to cool.
Dilute tamarind in 2 cup water.Add all the powder ,ground ginger,salt and jagerry.Mix well.
Heat 3tsp oil ans splutter mustard seeds.Add chopped onions and saute till they become golden in color.
Add ginger-tamarind mix and boil.Add fenugreek powder and asafoetida powder.
When the gravy becomes thick,add curry leaves and remove from fire.










Rise ada-200gms

Jaggery -400gms

Sago (cooked)-50gms

Cardamom powder -1tbsp

Dried ginger powder-1tsp

Cashew nut -50gm

Pea nut -50gm

Raisins-50gms

Coconut pieces (thengakothu)-1/2cup

Very thin coconut milk-3cups

Thin coconut milk -2cups

Thick coconut milk-2cup

Ghee-100gm



METHOD

1. Wash ada and soak it in boiled water for 20 minutes.Drain water and keep it aside

2. Heat ghee in a heavy bottom pan and fry cashew nuts, raisins, pea nuts and thengakothu (coconut pieces)

3. In the same pan add melted jaggery and cooked ada

4. Stir continuously

5. It becomes a thick consistency, adds very thin coconut milk and cooked sago

6. When it thickens, add thin coconut milk and stir well

7. Finally add thick coconut milk and stir well

8. The payasam starts boiling remove from fire and add cardamom powder and dry ginger powder.

9. Add fried cashew nuts, peanuts, coconut pieces and raisins above the payasam





SWEETBOLI



Bengal Gram (Kadala paripu)-1cup

Sugar-1cup

Cardamom powder-1tsp

Nutmeg powder -1/4tsp

Yellow food colour-2drops

Maida-1cup

Salt-1 pinch

Refined oil-1/2 cup

Rice flour-1/2 cup



1. Mix Maida with food color and salt, add enough water and make it in to soft dough. Then pour oil over the dough (the dough is completly dipped in oil).Keep it aside for 1 hour.

2. Pressure cooks the kadala parippu with food color and water until it is cooked soft. Strain it well.

3.1cup sugar to be mixed with cooked gram and allow it to cook in medium heat.

Stir continuously until the mix become thick. Add cardamom powder and nutmeg powder in to it.

4. When the mix is getting cool, grind it using a mixer.

5. Now make equal number of lemon sized balls with gram mix and ½ inch size balls with Maida mix

6. The gram ball to be covered with Maida ball.



7. Finally the ball is dipped in rice flour and rolls it out to make as thin as possible.



8. Heat a pan and cook the bolis like chapathis.Apply little ghee on both sides.

9.Serve with palpayasam





PAALPAYASAM





Raw rice-1cup

Water-3cup

Cardamom-3

Ghee-5tbsp

Sugar-1/2cup

Milk-1 ½ cups

Condensed milk-1tin



1) Heat 2tbsp ghee in a pressure cooker and fry the rice for 2 minutes.

2) Add 3 cups water and cardamom in to the rise.

3) Pressure cooks it for one whistle then simmer for 15 minutes

4) Heat the remaining ghee and add the cooked rice and sugar.

5) Stir continuously until sugar is completely dissolved.

6) Add condensed milk and stir well.

7) Add milk and mix well.





PARIPPU PRADHAMAN