Ingredients
2 small sized cucumber (kheera)
1/2 teaspoon mustard seeds (raai)
1/2 inch ginger (adrak)
5-6 curry leaves (kari patta)
2-3 green chillies
1 teaspoon oil (tel)
2 tablespoon coconut (narial) (scraped, optional)
1 1/2 cups yogurt
2 red chillies whole
Salt (namak) to taste
How to make Cucumber Pachadi
- Wash and scrub cucumbers thoroughly and then grate with the skin.
- Pour yogurt (made of skimmed milk) into a clean muslin cloth and hang it for half an hour, preferably in a cool place.
- Peel, wash and finely chop ginger. Wash green chillies, remove stem and finely chop.
- Grind together scraped coconut, green chillies and ginger to a fine paste.
- Mix together the grated cucumber, ground coconut masala and yogurt. Add salt to taste.
- Heat oil in a small pan, add mustard seeds. When they start to crackle, add curry leaves, whole red chillies broken into two, stir for a moment.
- Pour it on to the yogurt mixture. Stir it thoroughly.
- Serve chilled.
Popularity: 1% [?]
Ingredients
8-10 cups milk
1/2 cup jaggery (gud) (grated)
4 green cardamoms
1 pinch (optional) camphor (edible)
1/2 cup sugar (cheeni)
How to make Thirattuyal
- Boil the milk in a wide and shallow kadai. Reduce the heat and continue to simmer.
- Grind the cardamom with 1 tablespoon sugar to a fine powder.
- Keep skimming the sheet of cream that forms on the surface of the simmering milk and reserve in a bowl.
- When the milk has reduced to half the original quantity, add the sugar and cardamom powder.
- Continue simmering to reduce the milk further, stirring continuously with a spatula.
- As the milk starts solidifying, add the skimmed cream and jaggery. Stir and continue cooking till it melts and combines well.
- Sprinkle the camphor powder, mix well and serve.
- You can also store this in a sterilized bottle for a few days.
Popularity: 1% [?]
Ingredients
For pancake
1cup refined flour (maida)
1/4 cup coconut (narial) (scraped)
1/4 cup rice (chawal)flour
2 tablespoon sugar (cheeni)
1 1/2 cups milk
2 tablespoons butter
1/4 teaspoon salt (namak)
For filling
1 1/2 cups coconut (narial) (scraped)
A pinch camphor (edible)
1/4 cup sugar (cheeni)
4 tablespoon icing sugar
4 green cardamoms
Refined oil to fry
How to make Thanjavur Thengaipuri
- Sieve refined flour, rice flour and salt together. Soak ¼ cup scraped coconut in 1 cup warm water, grind and extract the milk. Mix with the remaining ingredients for the pancake (reserve the liquid of half egg), whisk thoroughly and make a smooth batter. Rest for about an hour.
- Dilute the batter with water, if required, and make thin 6″ pancakes on a non-stick pan. Cook on both the sides for two minutes each. You should be able to get about 16-20 pancakes.
- Pound the cardamom with little sugar to a fine powder, sieve and mix with the remaining ingredients for the filling and divide it equally as per the number of pancakes.
- Place the filling on one side of the pancake and roll it tightly once, then fold the sides.
- Seal the edges with the reserved beaten egg and keep aside. Repeat process with all the pancakes.
- Heat oil in a kadai and deep fry to golden brown.
- Serve warm dusted with icing sugar.
Popularity: 1% [?]
Ingredients
2 cup white pumpkin (kadhu) (grated)
Saffron (kesar) a few strands
4 green cardamoms
1 1/2 cup sugar (cheeni)
1 cup pure ghee
12 cashewnuts
1 cup milk
A pinch camphor (edible)
How to make Kasi Halwa
- Peel, deseed and cut the pumpkin into very small cubes.
- Grind the cardamom with the 1 tablespoon sugar to a fine powder, sieve and keep aside. Heat 2 tablespoons of ghee and fry cashewnuts to golden brown and keep aside.
- Boil the remaining sugar with ¾th cup water and make syrup of one-thread consistency.
- Heat 4 tablespoons of ghee and sauté the pumpkin for a few minutes, add the saffron and the milk.
- Simmer over low heat till the pumpkin is fully cooked and the milk is absorbed totally. Stir and mash the pumpkin lightly with a wooden spatula while cooking.
- Add the syrup slowly to the pulp and continue stirring and cooking. Add the ghee little by little till it is completely absorbed.
- Sprinkle the cardamom powder and the camphor. Add the fried cashewnuts and continue cooking till the halwa starts leaving the sides of the vessel.
Popularity: 1% [?]
Ingredients
1 cup coconut (narial) (scraped)
1/2 teaspoon fenugreek seeds (methi seeds)
1 teaspoon rice (chawal)
10-12 curry leaves (kari patta)
4 cup buttermilk
1 teaspoon mustard seeds (raai)
4 tablespoon oil (tel)
6 red chillies whole
Salt (namak) to taste
How to make Puliseri
- Soak rice in warm water, drain and grind with the coconut to a smooth and thick paste.
- Add the butter milk to this paste and make a batter of medium thick consistency.
- Heat two tablespoon oil and fry the four red chillies and pound to a powder.
- Heat the remaining oil and temper with mustard seeds, methi seeds and remaining red chillies.
- Add the chilli powder and curry leaves. Stir well and pour the batter.
- Bring to boil and simmer till it thickens slightly. Add salt to taste.
Popularity: 1% [?]
Ingredients
2 raw mangoes
1 teaspoon red chilli (lal mirch) powder
4 green chillies
1/2 teaspoon mustard seeds (raai)
4 tablespoon gingelly oil (tel)
1/4 teaspoon asafoetida
1/2 teaspoon salt (namak)
How to make Mango Pesarel
- Wash, wipe and cut the mangoes with skin into very tiny pieces.
- Wash and slit the green chillies and keep aside.
- Heat the oil, temper with mustard seeds, add asafoetida, salt and red chilli powder.
- Stir and add the green chillies and mangoes, toss well and cook for about two to three minutes.
- Remove and cool. It is ready to serve and can be kept for 6-7 days at refrigerated temperature.
Popularity: 1% [?]
Ingredients
1/4 kg white pumpkin
1 onion (sliced)
Half a coconut
A few curry leaves
10 green chillies
A little oil
2 teaspoon cumin seeds
1 cup curd
Salt to taste
How to make White Pumpkin Kootu
- Chop the pumpkin into fine small bits.
- Add salt and boil.
- Grind together coconut, green chillies, half of the onions, and cumin seeds.
- Mix the ground paste with curd.
- Add this curd mixture to the pumpkin and cook for a while and remove from fire.
- Heat oil in a pan.
- Add mustard, remaining onion, curry leaves and fry.
- Add these to the cooked curry.
Popularity: 1% [?]
Ingredients
2 cups semolina (sooji, rava)
10-12 curry leaves (kari patta)
1/2 cup rice (chawal) flour
1/4 cup coconut (narial)
12 cashewnuts
1/2 cup buttermilk
2 tablespoon peppercorns
1/4 teaspoon asafetida
1 teaspoon cumin seeds
2 tablespoon vegetable fat (ghee)
Salt (namak) to taste
1 inch ginger (adrak)
4 green chillies
Refined oil (tel) to fry
How to make Rava Dosai
- Blend rava, rice flour and buttermilk to make a thin batter, add asafoetida and required salt. Stand the batter for at least 6 hours.
- Wash and finely chop the ginger, green chillies and curry leaves. Chop the coconut and cashew nut into very small bits.
- Crush the peppercorns and cumin seeds. Heat the ghee and roast peppercorn and cumin seeds in it and add to the batter.
- Mix the chopped greens, coconut and cashew into the batter. Stir well.
- Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread by swirling the tava.
- Pour a tablespoon oil around and on the dosa.
- Cook till it is crisp and golden in color. Remove and serve hot.
Popularity: 1% [?]
Ingredients
2 cups Parboiled Rice (ukda Rice)
1/4 cup Coriander Leaves (chopped)
1/4 cup Red Gram Split (masoor Dal)
10-12 Curry Leaves
1/4 cup Bengal Gram Split (chana Dal)
8 Red Chillies Whole
1/4 cup Pigeon Pea Split (arhar Dal)
1/4 teaspoon Asafoetida
1/2 cup Black Gram Split (urad Dal)
1/4 cup Coconut (scraped)
4 Green Chillies
Refined Oil to fry
1 inch Ginger
1 Onion
Salt to taste
How to make Onion Adai
- Wash and soak the rice and the dals for about 4 hours.
- Wash and grind the green chillies, ginger, coriander leaves, curry leaves with red chillies and salt to a coarse paste.
- Peel and chop the onion finely and keep aside.
- Drain and grind the rice and dal to a coarse batter. Rest the batter for about an hour.
- Mix the paste, asafoetida, onion and coconut to this batter and mix well. Check for salt and keep aside.
- Heat a heavy dosa griddle, smear oil and spread one ladle full of this batter to a thick circular shape. Make a few holes in the center. Pour oil on the sides and in the center, cover and cook over low heat.
- Turn over and pour the oil and let it cook till it is crisp all around and golden brown in color.
- You can make about 8-10 adais. Serve hot with the chutney of your choice.
Popularity: 1% [?]
Ingredients
2 cups rice (chawal)
Coconut (narial) oil for frying
1/4 cup black gram split (urad dal)
1/4 cup white butter
1 teaspoon cumin seeds
1/4 teaspoon asafetida
Salt (namak) to taste
How to make Murukku
- Dry roast the rice in a warm frying pan without letting the color change. Wash and soak for about half an hour, drain and spread on a cotton cloth to absorb the excess moisture. Grind to a fine powder.
- Broil the urad dal to light brown colour, cool and grind into a smooth powder.
- Sieve both the flours together through a fine sieve.
- Dissolve asafoetida and salt in one fourth cup water and add the cumin seeds, make a firm dough with the sieved flour. Rub in the butter and knead with light hands to fully incorporate the butter.
- To make the murukkus, grease your fingers and take a little dough. Roll them between your palm to a tubular form. Form this roll into circles, while twisting them along. Make two circles next to each other. Press the ends into the circle to secure. Make two batches at a time, cover with a wet cloth to prevent them from drying.
- Heat oil and fry them in batches. Take them on a plate and gently slide them into the oil and fry on both sides till it becomes light golden brown and crisp.
- Drain and let it cool before serving them. Store in a dry air-tight container.
Popularity: 1% [?]
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