Ingredients

12 tablespoon groundnut (moong fali) oil (tel)
2 onions ( pyaj)
2 tomatoes (tamatar)
1 cup coconut (narial) (scraped)
1 teaspoon peppercorns
4 red chillies whole
1/2 cup coriander leaves (dhania patta)
1 teaspoon cumin seeds
1 inch ginger (adrak)
1/2 teaspoon fenugreek seeds (methi seeds)
10 cloves (lavang) garlic (lasan)
10-12 curry leaves (kari patta)
Salt (namak) to taste

How to make Iggaru Royya

• Peel and chop onions and tomatoes. Peel and grind the ginger and garlic to a fine paste.
• Wash curry leaves and the coriander leaves.
• Heat 2 tablespoons of oil and fry the masala ingredients and grind to a coarse paste.
• Heat the remaining oil, add onion and fry till golden brown. Now add the ginger garlic paste and fry till all the water evaporates. Add the masala paste and stir.
• Add tomatoes, salt, curry leaves and sauté on a low heat for a few minutes.
• Add the prawns, toss well and cook till the prawns are done.
• Sprinkle chopped coriander and serve hot.

Ingredients

12-16 raw jackfruit (kathal)
4 red chillies whole
1 cup coconut (narial) (scraped)
2 tablespoon coconut (narial) oil (tel)
1 teaspoon rice (chawal)
1/2 cup green gram split (moong dal)
1/2 teaspoon red chilli (lal mirch) powder
Salt (namak) to taste

How to make Jackfruit Puzhukku

• Take raw jackfruit cut into 12-16 segments. Choose large jackfruit segments, which are not fully ripe. De-seed and cut into two or three pieces.
• Soak half the coconut with rice and grind lightly.
• Broil the dal in a kadhai for a couple of minutes, cool, wash and boil in two cups water till soft and completely cooked.
• Add the jackfruit sections and continue cooking.
• Add chilli powder, red chilies broken into two and salt. Stir well.
• Add the scraped coconut and the coconut paste to the vegetable. Simmer till it thickens.
• Drizzle the coconut oil on this, remove and serve immediately.

Ingredients

2 cups rice (chawal)
1 red chillies whole
1 cup yogurt
4 green chillies
1 ginger (adrak)
1/2 cup milk
1/4 teaspoon asafoetida (hing)
1/4 cup fresh cream (malai)
1 cucumber (kheera)
1 sprig curry leaves (kari patta)
1 carrot (gajar)
2 tablespoon gingelly oil (tel)
1 raw mango (aam)
1/4 cup green grapes (angoor) (seedless)
1 teaspoon mustard seeds (raai)
Salt (namak) to taste

How to make Bagala Baath

• Clean, wash and boil rice and slightly overcook it. Drain well and cool. When it reaches room temperature, mix in the milk, asafoetida and salt to taste.
• Wash and chop green chillies and ginger finely. Peel and deseed cucumber. Grate, mix in a little salt and keep aside.
• Peel and grate the carrot and mango and keep separately. Slice the grapes into two and keep.
• Heat oil in a small pan and temper with mustard seeds, asafoetida, red chilli and curry leaves. Add the ginger and green chillies, stir well and add to the prepared rice.
• Add the yogurt, cream and the grapes. Mix well and chill in the refrigerator.
• Squeeze out excess water from the cucumber. Garnish the rice with the grated cucumber, carrot and mango and serve.

1 cup Rice
2/3 cup Coconut (scraped)
1 drop Yellow Colour
2/3 cup Pressed Rice (poha)
1/3 cup Coconut Milk
1 1/3 cup Jaggery (grated)
A pinch Salt
Ghee to fry

How to make Eliappe

• Clean, wash and soak the rice for 3-4 hours. Drain.
• Grind together rice, scraped coconut and pressed rice to a not too fine paste.
• Add coconut milk, grated jaggery, yellow colouring, pinch of salt and mix well.
• Leave the batter overnight to ferment.
• Heat the appam griddle till smoking hot. Lower the heat and drop a teaspoonful of ghee in each dent. Drop a tablespoonful of batter in each dent.
• Cook till golden brown.

Ingredients

1/2 Cup ada
2 tablespoon Kishmish
4 Green cardamoms
1/4 Cup pure ghee
1 tablespoon Sugar
1-1/2 Cups coconut (scraped)
12 Cashewnuts
1 Cup palm jaggery

How to make Ada Pradhaaman

• Heat 2 tablespoon ghee and fry ada.
• Grind cardamoms and sugar together to a fine powder, and place aside.
• Heat 2 tablespoon ghee and saute the cashewnuts and kishmish until light brown.
• Immerse coconut in one cup hot water, grind and extract thick milk.
• Repeat the process, make a second extract and set aside.
• Crush jaggery to a fine powder, keep it aside.
• Bring ada to a boil in one cup water and the second extract of coconut milk.
• Ada should remain smooth but hold its shape.
• Add jaggery with it and continue cooking until it thickens.
• Heat the remaining ghee and add this to the pradhaman.
• Mix the first extract of coconut milk and the fried dry fruits with it, stir well and heat thoroughly.
• Sprinkle with the cardamom powder.

Ingredients

2 cups yogurt
10-12 curry leaves (kari patta)
1 1/2 tablespoon lemon juice
1 teaspoon cumin seeds
4 green chillies
1/4 teaspoon asafetida
1 inch ginger (adrak)
1/4 cup coriander leaves (dhania patta)
Salt (namak) to taste

How to make Neer More

• Churn the yogurt. Add about 1/4 litre chilled water. Churn briefly.
• Wash green chillies and fresh coriander leaves, wash and peel ginger. Chop all the three ingredients finely.
• Pound curry leaves with required quantity of salt.
• Dry roast the cumin seeds and crush into a fine powder.
• Add the prepared ingredients to churned yogurt. Mix in asafoetida powder. Adjust salt and refrigerate for about 1/2 hour.
• Strain and serve in tall glass tumblers with some crushed ice.

Ingredients

250 grams french beans (flas beans)
1 teaspoon black gram split (urad dal)
1/2 teaspoon turmeric (haldi) powder
2 red chillies whole
2 green chillies
4-5 tablespoon gingelly oil (tel)
8-10 curry leaves (kari patta)
1/2 teaspoon mustard seeds (raai)
Salt (namak) to taste
For dal paste
1/4 cup bengal gram (chana) split
2 tablespoon green gram split (moong dal)
2 tablespoon black gram split (urad dal)
6 red chillies whole
1/4 teaspoon asafoetida
1/4 cup pigeon pea split (arhar dal)
Salt (namak) to taste

How to make Olan Paruppu Usili with Green Beans

• Wash, string and cut French beans into half centimeter sized dices. Cook beans in salted boiling water for two to three minutes. Drain well and reserve. Wash, remove stems and finely chop green chillies.
• Soak all the dals for about twenty minutes. Drain and grind to a thick paste with dry red chillies, salt and asafoetida powder. Add water if required.
• Apply a little oil on a piece of banana leaf according to the size of the steamer or the pressure cooker. Spread dal paste evenly on it and steam in a cooker for fifteen minutes or till cooked. Insert a toothpick or needle into the dal mixture and if it comes out clean then it is cooked.
• Turn out cooked dal on a large plate and cool. Crumble cooked dal to a coarse powder with your palm and fingers. If dal is quite dry and solid, then you can blend it briefly in a food processor to crumble.
• Heat oil in a shallow pan, temper with mustard seeds, red chillies, urad dal and curry leaves.
• Stir-fry briefly and add chopped green chillies.
• Add the cooked beans and crumbled dal mixture. Toss on high heat for a two to three minutes. Reduce heat and cook, stirring frequently for five to six minutes or till the beans and dal start sizzling.
• Adjust seasoning and serve hot.

Ingredients

1 Cup black-eyed beans
5 Curry leaves
1 Cup pumpkin
4 Green chillies
1 Cup white pumpkin
1-1/2 Cups coconut milk
1 tablespoon Oil
Salt to taste

How to make Olan

• Soak the beans in water overnight.
• Cook them in a pressure cooker till 3/4th done.
• Add chopped pumpkin, salt, green chillies, and little water.
• Cook until done.
• Pour hot oil (tempered with curry leaves) over it.
• Mix coconut milk properly and simmer for 3 to 4 minutes.

Ingredients

2 carrots
2 tablespoon coconut (narial) oil (tel)
4 green chillies
2 medium onions ( pyaj)
1 medium cauliflower (phool gobi)
1/2 teaspoon garam masala powder
6 clovesgarlic (lasan)
1 inch ginger (adrak)
2 one inch sticks cinnamon (tuj/dalchini)
1/2 cup french beans (flas beans)
10-12 curry leaves (kari patta)
2 cup coconut (narial) (scraped)
2 star anise (dagad phool)
2 potatoes
2 bay leaves
4 tablespoon groundnut (moong fali) oil (tel)
1/2 cup green peas (matar)
Salt (namak) to taste

How to make Kaikari Ishtew

• Wash, peel and cut carrot, beans and potatoes into equal sized cubes. Cut cauliflower into small florets and soak in salted warm water.
• Peel and slice the onion and wash and slit the green chillies.
• Peel and grind the ginger and garlic to a smooth paste. Wash the curry leaves.
• Soak the coconut in 2 cups of warm water, grind and squeeze out thick milk. Repeat this process two more times but with only one cup water to get totally three extracts of varying density.
• Par boil the vegetables one by one, drain and keep aside.
• Heat both the oils together, add the bay leaves, star anise and cinnamon and fry till it releases the flavor. Add the onion, curry leaves and green chillies. Keep sautéing till the onion just starts becoming light brown.
• Add the vegetables and green peas and saut for a couple of minutes. Pour the third extract of coconut milk and boil.
• Now add the second extract of coconut milk. Simmer and reduce by half.
• Season with salt to taste, remove from heat and add the first extract of coconut milk.
• Bring back to simmer, sprinkle the garam masala and serve hot.

Ingredients

2 cups semolina (sooji, rava)
1/2 teaspoon mustard seeds (raai)
1 carrot (gajar)
1 capsicum (shimla mirch)
1/4 cup french beans (flas beans)
6 tablespoon oil (tel)
1 small cauliflower (phool gobi)
2 teaspoon black gram split (urad dal)
1 onion (pyaj)
4 red chillies whole
1 inch ginger (adrak)
10-12 curry leaves (kari patta)
1/4 cup green peas (matar)
4 green chillies
1 lemon
1/4 teaspoon asafoetida
Salt (namak) to taste

How to make Vegetable Rava Uppuma

• Roast the rava in a dry kadai without the color changing, remove and cool.
• Wash, peel and cut the vegetables to small dices of equal size.
• Peel and chop onion and ginger fine. Wash and slit the green chillies and squeeze the lemon, strain and keep juice.
• Boil water, add little salt and cook carrot, beans and cauliflower for 10 minutes, drain and reserve.
• Heat oil, temper with mustard seeds, red chillies, urad dal and curry leaves. Add the green chillies and stir.
• Add the onion, ginger and cook for a few minutes. Add the capsicum and green peas and sauté for about 5 minutes. Add the cooked vegetables, sprinkle asafoetida and salt to taste.
• Pour 4 cups water and bring to boil.
• When the water starts boiling, add the rava in a flow, stirring continuously to prevent lumps from forming.
• Cook for a few more minutes stirring all the while.
• Remove, drizzle lemon juice and serve hot.