KOTHAMALLI SADAM.

1 CUP basmathi Rice
1 1/2 cup chopped carrots,beans,potatoes,green peas.
4 green chillies,chopped
2 medium onions,chopped
1 1/2 cup of chopped coriander leaves.
2 tbsp ghee,
2 tsp oil
1 tsp mustard seeds
1/2 tsp asafoetida powder.
1 tsp urad dal
1tsp chana dal.
1 spring curry leaves.
10,halved cashew nuts.
salt to taste.

cook the rice and spread on a platter to cool.spread 1 tsp of ghee on it.
place 1/4 cup of water in a pan and bring to boil.add the vegetables and boil till tender and dry.
heat oil for tempering in the same pan and add mustard seeds start spluttering,add chana dal, and urad dal,asafoetida,and make past the green chillies,chopped onions chopped coriander leaves.
add with it.gently mix in rice vegetables and salt and heat through.garnish with fried cashew nuts and serve hot.this is good for packed meal on a journey.

PAKODA KURMA.

serves:5

kurma is the south Indian's favorite.
pakoda.
1 big onion,minced
3 green chill es,chopped
1/2''piece ginger,grated
1/2 tsp salt,
1 cop of chana dal soaked.
2 cup oil.

kurma.
1green cardamom,
2 cloves
2''cinnamon,
2 medium onions,minced,
10 Pisces garlic,minced
1/2 tsp turmeric powder 1tsp salt.
1tsp lime juice,
4 green chillies,paste.
1'' ginger,make it paste.

ground to a smooth paste.

2 tsp poppy seeds,powdered,
1/2 cups grated fresh coconut make it fine paste.
1 cup water.

garnish

5 tsp finely chopped coriander leaves,

15 curry leaves.

method.
pakoda grind the chana dal with green chillies and mixed the ginger and onion,salt make it a thick coarse batter.heat the oil in a deep fry pan moderate heat.drop the batter in to the oil small bolls fry till golden brown drain and place on kitchen paper to absorb oil.

kurma.

heat oil in a pan moderated heat.add whole spices and fry for 1 minute till fragrant.then stir in onions and garlic and saute till onions are translucent.blend in chilly paste,turmeric and salt.cook it for 3 minutes.pour in 3 cups water and bring to boil. add coconut past and simmer over low heat for 5minutes,add the pokodas and mixed gently.at lost remove from the heat and stir in lime juice. garnish with coriander leaves and curry leaves.serve it hot with poori,appam,idtli,or roti.

ENNAI KATHIRIKKAI KUZHAMBU.

ENNAI KATHIRIKKAI KUZHAMBU.
serves 5.
medium lime sized ball of tamarind,
500 gms baingns
1/2 cup of cooking oil,
2 tbsp coriander seeds,
1 tsp asafoetida powder
8-10 dry red chillies,
2 tbsp Bengal gram,
2 tbsp toover dal
1/2tbsp urdh dal
1/2 tsp mustard seeds,
1 sprig curry leaves,
1/4 tsp of turmeric powder,
1/2 tsp fried mehi seeds,
1/4 tsp black pepper fried .
1/2 cup chopped onion
1/2 cup chopped tomatoes.
1/4 cup chopped garlicks,
salt to taste.

Heat the oil , add mustard seeds,after that add chopped onions and chopped gar licks. cook till it turns to light brown,then add tomato's,cook two minutes,and add the brinjal vegetable cut in four parts, fry it after that add the tamarind juice, and fry all masalas and make it paste.Add the paste in the gravy,add salt and asafoetida powder.cook 5 minute,stirring gently,with out braking the brinjals,add the curry leaves.serve hot with plain rice.

MIXED VEGETABLES KHORMA.

INGREDIENT
oil 4tbspcarrots , beans ,pees cabbage , colifflour all mixed vegetables 2 cup coconut finely grinded 1/2 cloves 2numbers ,cinnamon stick , 1curry leaves ,onions,sliced 3/4 cup tomatoes,sliced 1/2cup aniseed , 1tsp green chillies 5, Ginger5gm, garlic chopped turmericpowder a pinch salt for taste.coriander leaves chopped.
METHOD:1.heat2 tsp of oil in a pan,add the ginger,garlic,and chillies.stir-fry for a while and grind it with little water.keep aside.2.heat the remaining oil in the pan add the clove,cinnamon stick,curry leave and onions turn light golden brown.and add all the vegetables and tomatoes, saute it till 3 mi nits.3now add a little water and cook for he vegetables cooked.then add the masala past and the coconut past.all together boil it for 3 seconds.and garnish it with coriander leaves.serve it hot with rice,puri,chapatti.idle, dosa.

VEN PONGAL.

INGREDIENTS.1 cup rice,1/2 cup Moog Dall,1tsp ginger past,1tes pepper1 tes zerra, 2 tabs ghee,pinch of assafotedea,10 cashew nets, little carry leaf.salt for taste. METHORD . cook the rice and moon Dall till the rice gets fully mashed.and add salt, put a pan and fry the cashews with ghee, put it separately.then put the zeera,pepper,ginger,carry leaf after 2 mi nits,take it and put it in the rice and dall, mixed it Finley.then add the fried cashews on the top.and serve it hot.

COCONUT RICE.

INGREDIENTS.1teas ghee,2 cups rice,1 cup coconut grated,1/4teas mustard seed
1 tabs Channa Dall,
1/2tabs urad Dall,2 green chillies,curry leaves little,10, cashew nuts, METHOD.-
cook the rice with 3 cups of water,heat a pan and put 2 teas of oil heat it and put the mustard seeds,urad Dall,Channa Dall,fry golden brown and add green chilles and curry leaves,but the grated coconut fry it for 3 minits.and add the rice,salt.at last fried the cashews with ghee.but it. serve it hot.

SARKARAI PONGAL

1 cup raw rice,
1/2 cup mung Dal,
2 cup jaggery grated coarsely,
1/4 cup ghee
15, cashew nets,
15 kismis dry fruit,
4 cardamom make it powder,
2 tabs coconut make it small pieces,
METHOD;

TAKE a heavy bottom vessel .fry the rice and the Dall for 5 minuits ,add 2 cups of water boil it till nicely cooked.add the jaggery (make sure there is no dust and sand) and the ghee, mix it continuesly for 5 miniuits .and switch off the stow.then add the roasted cashew nuts and the kismis, cardamom powder to be added at last. serve it hot.

RICE PULLAV

1cup basmathi rice,1 cup tomato thick puree,1big onion, 1cup mixed vegetables,1tes garlic past,1/4 tes coriander powder,1/4tes ginger past,1 green Chile cut it 2 pieces,1/4 tes red Chile powder, 1 peice cardamon,1 cloves,1''cinnamon,bayleafes,salt as for taste,then coriander leaves and leaves.
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how to prepare pullav,-soke the rice and set aside, cut the onions Lent wise,put a Harvey bottom pan,put little ghee and add cardamom,bay leaf,cut green Chili,cloves,cinnamon and onions fry until
the onion turn golden brown,add the garlic and ginger past.add coriander and red chili powder,and tomato past and one cup of water and boil it.add the vegetables rice and salt. if you like coconut milk add1/4 cup.reduce the flame and cover it .after 5 miniutesstir it.cover the lid again wait till10 mints.and then transfer the pullav in a bowel and spared on the coriander leaves and the Corry leaves.

TOMATO RICE.

INGREDIENTS,

2 large tomatoes,make it thick past;
1 cup of basmati rice;
socked 10 minits;
1cardamom;
1'' patti ;
salt asper taste
1 tsp garm masala;
2 cups of water;
4numbers ga licks make it past.


METHOD
HEAT the ghee in a heavy bottom pan, put in the cardamon,and the garlic paste , then add tomato
puree and then add the Chile powder and salt then put the rice and mix well. Add 2 cups of water, and cook it till done. serve it hot .

BISI BELA BHAATH.

Preparation for 4 people.

INGREDIENTS.
1cup raw rice,
1cup toor daal,
2cups of mixed vegetables,(peas,carrots,beans,potatoes,brinjals.)
tamarind juice 2 tsp,
1 big onion sliced. 1/4 tsp turmeric powder.
1/2tsp coriander seeds , 1 tomato.
1tsp cumin seeds
1/2cup dessicated coconut,
3 red chillies
2 cardamon
3 cloves
1/4tsp pepper,
4 tbsp vegetable oil,
curry leaves
1 tsp mustard seeds
salt to taste,coriander leaves to garnish.

Preparation:
wash the toor daal and add 1 1/2cup of water to it , cook half cook it in pressure cooker.and then roast all the vegetables,and roast all the spices and onion slices ,tomato and make a past.heat the oil in a Pan and add the mustered seeds and curry leaves,and add the tamarind juice and 1 cup of water to this bring to boil. add the rice vegetables,toor daal and the masala past.and salt to taste.and turmeric powder,cook till all ingredients are done. garnish with coriander leaves and add 1 tsp of ghee,for taste.and serve it hot.

My first recipe -Curd Rice(Thayir satham)

(Preparation for 4 people)
Ingredients :

Curd /Yougurt - 1 1/2 cup

Milk - 1/2 cup

Oil - 3 tbsp

Mustard seeds - 1/2 tsp

Curry leaves , ocrrianderleaves - accly

Green chillies - 3

Ginger - 1 inch(diced)

Jeera - 1/2 tsp

Asafoetida - 1/4 tsp

Salt - accly
Cooked Rice - 3 cups

Preparation:

Now, take a pan and heat some oil and then add the mustard seeds which would get popped .Now add Jeera, Ginger, greenchillies,Curryleaves to the pan and saute it for a while. Add Asafoetida, salt and give it another saute. Set this mixture aside.

Now beat the curd/yogurt well and milk together and add it to the boiled rice. Add the contents of the pan to this. Mix them all together well. Serve the Curd rice with corriander garnishe on the top.

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