QUICK-GUIDE

CURD PACHADI

Take a cup of curd, add grated or chopped vegetable(grate it in case of cucumber/carrot else chop if tomato/pineapple).

Add salt, pinch of hing and temper with mustard in a spoon of coconut oil.

Addition of green chilly is optional.

INSTANT DOSA

Mix maida, wheat flour, rice flour and rava in equal proportions, with water and a cup of buttermilk.  Add salt, hing, curry leaves, green chilly cuts and jeera.  Temper with mustard(optional).   Prepae dosas after 5 to 10 minutes.

VEGETABLE BRIYANI

Heat ghee and oil together(4 to 5 tbsp).  Add bay leaf-1, clove-2, elachi-2, cinnamon stick-1 small, fry little and add onion, then ginger garlic paste, tomato, green chilies(2), pudina(mint) leaves,sauté well.  Add cut vegetables of your choice(carrot, potato, beans, etc.,), sauté well, add veg. biryani masala powder and salt.  Add 3 tbsp of curd.  Add soaked rice, sauté for a while and add water as you normally do for cooking rice(don’t take vegetables into account, to get correct consistency) and keep it closed till fully cooked.  Once done, add chopped coriander leaves and cashews fried in ghee.(lime juice is your choice).

THOGAYAL

Heat 2 tbsp of cooking oil, fry golden 3 tbsp urad dal and 4 to 5 red chilies.

Add vegetable and sauté  for 2 minutes.

Grind with salt, tamarind and hing adding required water.

QUICK MORKUZHAMBU

Take 2 cups of buttermilk,  mix 2 spoons of rice flour, pinch of hing and required salt.

Heat 1 tbsp of coconut oil, add mustard, methi seeds(v little), broken red chilies(1 or 2) and curry leaves.

Add buttermilk mixture, keep flame in low, allow to bubble and switch off.

COCONUT CHUTNEY

Wet grind, coconut, red chilies(3), fried gram, salt and hing.

Temper with mustard and curry leaves in coconut oil.

PAYASAM

Take a big spoon of hot cooked rice, mash it immediately, transfer to kadai.

Add powdered jaggery and water.  Mix well and allow to boil well together.

Add milk, then elachi powder. Fry cashews in ghee and add.

SAMBAR

Cook and mash toor dal.

Boil vegetables in tamarind water along with salt, sambar powder and hing.

Once it is done 90%, add mashed dal and temper with mustard seeds.

VATHAKUZHAMBU

Heat 4 tbsp of gingelly oil, add mustard, hing, little methi seeds and curry leaves.

Add vegetable, sauté for 2 minutes, add sambar powder and give a fast stir and pour tamarind water immediately.

Add salt and little jaggery, mix well and allow to boil well.   Switch off once done.

MORKUZHAMBU

Take 2 cups of buttermilk in a vessel, add salt, turmeric powder, hing, curry leaves, methi powder, and cooked vegetable(optional).

Wet grind, coconut, jeera, green chilies and soaked toor dal(3 spoons).

Add to vessel, keep on burner, mix well and allow to bubble (don’t boil).

Temper with mustard seeds in coconut oil.

COCONUT-JEERA KOOTU

Cook for 3 whistles, vegetables along with moong dal.

Wet grind coconut, jeera and green chilies.

Add to cooker contents and boil for 2 minutes.

Temper with mustard, urad dal, hing and curry leaves in coconut oil.

PULI VITA KOOTU

Cook vegetables for 3 whistles in tamarind water along with salt, hing and curry leaves.

In a spoon of oil, fry 2 spoons chana dal, 3 to 4 red chilies, and 1 spoon dhania.

Take raw coconut in mixie, add fried contents, make a fine paste.

Add to cooker contents, mix well and boil for 2 minutes.

Temper with mustard, urad dal and curry leaves in coconut oil.

SIMPLE SPICY PORIYAL

Heat 3 tbsp of oil, add mustard and urad dal, cut onions & vegetables->after a minute, salt, chilly powder,  hing and mix well.

Sprinkle water and keep closed till it is cooked soft and serve.

PORIYAL WITH COCONUT

Heat 2 tbsp of oil, add mustard, urad dal, chana dal, 3 red chilies-broken, hing and curry leaves.

Add vegetable, salt and turmeric powder, mix well, sprinkle water and keep closed till it is cooked.

Once done sim the gas, add scrapped coconut, mix well and switch off.

 

 

 

 

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