New sambar podi

Whole red peppers - 1/4 kg (Vara Milagaai)

Coriander seeds - 1/4 kg (Dhaniya)
Toor Dal - 200 g (Thuvaram Paruppu)
Gram dal - 200 g (Kadalai Paruppu)
whole black peppers - 25 g (Milagu)
Asafoetida - 1 TS (Perungayam)
OPOS Badham Burfi:
Almond powder - 1 cup heaped
Milk - 3/4 cup
Water - 1/4 cup
Powdered Sugar - 1 1/2 cups
Ghee - 1/2 cup (melted)
Saffron
Color (optional)
Whisk all the ingredients together making sure there are no lumps.
Pressure cook in a 3 ltr pressure pan on medium low for 20 mins (you cannot miss
that pleasant aroma!). Keep the weight definitely, but do not bother about whis
tles.
You can cook for 10 more mins on low heat with a tava underneath.
Turn the stove off and let this rest for half an hour before you open the lid.
Open, mix well and transfer to a greased plate.
Wait for it to cool down completely before slicing.
Bournvita cakes
Bournvita - same measure as milk maid ( meaning pour milk maid in a container an
d bournvita should equal the same measure)
Maida - 1 measure
Sugar 1 1/2 measure
Butter 250 gms mix everything without any lumps , keep on the stove and keep sti
rring till this leaves the sides , spread this on a reasonably thin greased tray
and make slices , if you want you can add raisins and nuts to enhance taste , t
his tastes like dairy milk silk ( you can also use amul mithai mate) this measur
e gives about 60 to 65 pieces
Thavala vadai
Ingredients :
Raw rice cup
Thoor dal/Thuvaram paruppu cup
Chana dal/Kadalai paruppu cup
Urad dal/Ullutham paruppu cup
Moong dal/Paasi paruppu cup
Dry red chillies 2-3
Green chillies 2-3
Ginger 1 inch piece finely chopped
Coconut [grated/chopped] 1/3 cup
Asafoetida/Perungayam One big pinch
Cilantro/Coriander leaves 3 tbsp finely chopped
Curry leaves 8-10 finely chopped
Mustard seeds tsp
Oil For frying
Method of preparation :Wash and soak rice, thoordal, chana dal together, Moong dal, Urud dal for about
4 hours. Grind the rice, thoordal and chana dal, Moon dal, urud dal along with r

ed chillies, green chillies and salt in a mixer to a coarse paste. Transfer it t

o a bowl and keep it aside. Add the grated coconut, chopped cilantro, ginger, cu
rry leaves, asafoetida and mix thoroughly. Heat tsp of oil and splutter mustard
seeds, add to the dal mixture and mix well. Heat oil in a kadai to make the vada
is. Ensure cooking on medium heat, as it has its medium brown in colour... Serve
Hot with Coconut / Kothamalli Chutney.
Vegavaiththa thenkuzhal Rice flour 3 cups
(Can make rice flour out of maavu pacharisi available in shops , this is excelle
nt for adhirasams too )
Moong dal - half cup
Urad dal - half cup
Put moong dal and urad dal in 2 diff containers and pressure cook leaving 4 whis
tles ,take out, after resting the dals for a while, make a smooth paste add this
to the rice flour , add 4 teaspoons of ghee , add jeera, a pinch of hing powder
, salt and make a dough , dont add water in the beginning , add the paste and d
epending on the consistency add water and put this in thenkuzhal mould and deep
fry in oil , quickest thenkuzhal and very crispy too.
SHAHI PANEER
Ingredients : paneer 250 gms , tomato pure of 6 tomatoes , tomato ketchup 1 tbsp
, jeera 1/2 tsp , ginger garlic paste 1 tsp , degi mirch or red chilly powder 1/
2 tsp , salt to taste , ghee or oil 1 tsp , garam masala 1/2 tsp , sugar 1/4 tsp
, kassori methi 1/2 tsp , green cardamom 2 crushed , cashew nuts 8-10 ( soak fo
r 10-15 minutes and make a fine paste ) , milk 1/4 tsp , cream 2 tbsp .
Method : heat ghee or oil . Add cardamom seeds , jeera , ginger garlic paste . S
tir for a while . Add tomato pure n ketchup . Add all the seasonings except kasso
ri methi . Cook till oil separates . Simmer the flame and add cashew nut paste .
Add little water . Cook for a minute . Add milk to get a thicken gravy . Add pa
neer pieces and cream . Cook for more few minutes on low flame . Add kassori met
hi & garam masala . Remove from fire . Herve hot garnish with cream .
PANEER TIKKA MASALA
INGREDIENTS:
200 gm paneer
3 mid. tametoes cut into a peaces.
3 mid. onion cut in to a peaces.
1 small capsicum cut in to a small peaces.
1 tbsp ginger garlic green chilli pest
50 grms butter
1 bowl magagtari seeds khas khas kaju n malai n make a pest.
1/2 spoon jeera
salt acc to taste.
1 spoon red chilli powder
1/2 spoon haldi powder
kasturi methi n kitchen king masala.
curd 1 bowl
1 spoon lemon juice
1/2 spoon garam masala powder
for garnishing use paneer n white cream
METHOD:
take bowl add paneer in a peaces curd red chili powder haldi powder garam masala
powder lemon juice n salt.mix well n keep aside.now take pan heat butter add on
ion tameto n cpsicum n saute it for 2 3 minuts.add salt haldi n red chilli powde
r.saute for more 2 mnts.keep in a room temprature n make a smooth pest.keep asid
e .now in another pan heat oil add jeera now add ginger garlic n chilli pest sau
te for a minut in a low flame.add whole gravy add salt n saute 2 mnts.add white

pest.mix well n saute again 2 mnts. add kitchen king masala n kasturi methi.saut
e 1/2 mnt.add merinet paneer n mix all well.again saute it for 2 3 minuts.. take
out in a serving bowl n garnish with paneer n white cream..serve hot.. njoy..
Crispy bhindi
Bhindi 1/2 kg
Besan 3 tbsp
Rad chilli powder 1 tsp
Garam masala 1 tsp
Amchoor 2 tsp
Ajwain 1 tsp
Dhania powder 2 tsp
Chaat masala to sprinkle and oil to deep fry.
Cut bhindi into julliens.Mix all the dry ing and mix with bhindi.Leave for some
time,at the tome of serving fry in small batches.Sprinkle chaat masala and enjoy
hot crispy bhindi.
Cutlets
boiled n mashed potato
1 cup mashed panner
1/2 roasted n crushed peanuts
1 chopped onion
1/2 inch grated ginger
1 tspn garlic paste
1 chopped green chilli
2 tspn cornflr
1/4 cup coriender lvs
1/2 tspn red chilli pwdr
1 tspn coriender pwdr
1/2 tspn chaat masala
Oil to bake
Mix all d ingredients well n devide d mixture in equal parts ......make d shape
of ur choice n bake dem on nonstick tawa .....spread oil all around n bake prope
rly frm both d sides n serve wid green spicy chutney or as per ur choice ......e
njoy wid tea
Khaju katli
Dry khaju - 1 cup
( if you store khaju in the refrigerator , you have to necessarily ensure that i
t is dry , keep it out for two hours , wipe with the kitchen tissue , or the pow
der will become soggy)
sugar - 1/2 cup
water 6 teaspoons
ghee - 1 teaspoon
milk - 1 teaspoon
( You can add rose essence to give flavour if you like , it is optional)
1.powder khaju into a very fine powder , use the small jar of the mixie and make
a fine powder
2.Dissolve sugar in water and keep stirring till it reaches one string consisten
cy
3. Add powdered khaju and keep stirring , add ghee
4.The mix will leave sides and start forming a lump to the center of the pan
like roti maavu , now switch off the stove
5.Keep this under the fan and let it cool
6.Spread a thick greased sheet and keep this ball on top , if it is too thick ad
d a teaspoon of milk and knead the mix .

7.Take another sheet and place on top , use a rolling pin to flatten it
8. The khaju mix should be in 1 1/2 inches thickness
9. now place it on a greased tray use a knife to make slices
10.Normally we make diamond shaped slices .
When you are making it for the first time , try with small quantity , use a nons
tick pan to make the katli , I always use Prestige Nonstick cookware to make swe
ets .
Date bars - a yummy dessert !!
Butter - 100 gms
Sugar powdered - 100 gms
Seedless dates - 200 gms, finely chopped
Britania Marie gold biscuit - 150 gms pack
In a nonstick pan melt the butter in low heat.
When totally melted add powder sugar till it dissolves.
Add chopped dates and stir on and off in low heat and keep covered till the date
s soften.
Switch off flame add crumbled biscuits.
Stir well and then transfer to a greased plate and in a minute cut pieces and le
ave to cool.
Rava murukku
Chiroti rava or fine rava 1/2 cup
Rice flour 1 cup
Water 1 cup & if more needed you can add
Salt
Otgers;
Salt to taste ( remember that you have put salt before ,if needed add little mor
e)
Red chilli powder 1 tsp
Till or white sesame seeds 1 tsp
Jeera 1 tsp
Butter 1 tbsp
Asafoetida pinch
Water to make dough if needed
Method;
1. In a pan add water,salt & bring to boil,
2. When it starts boiling add rava little by little & mix without any lumps .the
n remove from fire.
3. Add rice flour & other things given & mix well until completely in corporated
& knead into a smooth dough ( if needed) by adding little by little water,& kee
p aside by covering.( everything should be mixed after the rava dough is medium
hot but not completely cool).
4. Heat oil for deep frying.
5. Fill the dough in chakli maker & make round spirals.on a plastic cover or pap
er.
6. Put one by one chakklies made into hot oil ( oil should be medium heat) you c
an put 3-4 @ one go or depends on your pan & oil ypu have taken,
7. Fry by turning chakli both the sides until golden brown & crisp on medium fla
me & remove on paper towel to remove extra oil.
Thavala adai
Raw rice 1 cup
Par boiled rice 1 cup
Thuvar dal 1/2 cup

Chana dal 1/4 cup

Urad dal 1/4 cup
Green chillies 2
Jeera 2 tsp
Pepper 2 tsp
Curry leaves
Hing
Oil
Salt
Preparation :
Soak rice and dals separately for 2 hrs.
In a mixer coarsely grind little 1 spoon jeera and pepper.
Coarsely grind the dals with green chillies.
Then grind soaked rice into a smooth paste. Mix the ground jeera pepper, dals, r
ice, salt and hing.
Let them ferment for 8 hrs.
Add fresh curry leaves, whole jeera pepper.
In a heavy bottom kadai, heat two spoons of oil.
Note: the dish comes out tasty and crispy only with little generous oil.
Pour one full of the fermented batter. Close the kadai with lid.
Let it cook in slow flame for 5 mins.
With the spatula, turn the adai to other side in kadai.
Allow it to cook this side for 5 mins.
Thavala adai is now ready! It goes very well with molaga podi/ coconut chutney.
Kara Vadai
A traditional snack of Trivandrum
Ingredients
1/2 cup raw rice
1/4 cup boiled rice
1/4 cup urad dhal
Less than 1/4 cup channa dhal
12 to 15 red chillies.
A small piece of hing
Ginger a small piece
Salt to taste, curry leaves.
Soak together both rices. Soak dhals separately.soak red chillies and hing piece
.
Grind urad dhal first. Then add 3/4 of the soaked channa dhal. (Keep the remaini
ng .)red chillies, hing,ginger . Then add rice .Grind coarsely add salt and curr
y leaves. Add the balance soaked channa dhal.mix well.Heat oil put small dumplin
gs in oil deep fry.
rendunkettan kulambu
Ingredients needed grinding:
Oil: 2-3 tbl spoons
Urad dhal :5 table spoons
Channa dhal: 1 tbl spoon
Dhania seed: 1 tbl spoon
Grated coconut (fresh or dehydrated): 2 tbl spoons
Red chilli or vathal milagai : 8-10 depending on the pungency and hot
Few curry leaves.
For seasoning/???????:
Mustard: 1/2tbl spoon
Methi seed:1/2 tbl spoon
Curry leaves and asafoetida
Vegetables needed:

Cooked kadalai (?????? / ????? ????- mochai or channa)

Brinjal or white pumpkin or raddish or drum stick or carrot.
I also used some cucumber here, as in winter getting good vegetables is tough.
Method/Procedure:
Soak a lime size. (2 inch diameter) tamarind in 500 ml water and make nice tamar
ind slurry.
Cook the cut vegetables with turmeric powder and salt.
Keep the oil in a pan and add the urad dhal after the oil gets heated up. Fry th
e dhal until it turns slight brown and aroma comes out.
Lower the flame, take 3/4th of the fried urad dhal out and keep aside.
Leave about a spoon of urad dhal in the pan, over it add channa dhal, fry for a
min until the color changes and aroma comes out . Then add the coriander seed, r
ed chilli, curry leaves and grated coconut. Fry until the coconut color changes
to light brown. Take it out and grind in to smooth paste.
Keep oil in a pan, splatter mustard seeds, then add methi seeds, curry leaf and
Asafoetida.
Now add the reserved FRIED URAD DHAL, cooked vegetables and tamarind water, let
it boil for 5 minutes and then add the ground paste (If the paste is thick, dilu
te with little water, to avoid lumps) and boil for another ten to fifteen minute
s, add salt and a piece of jaggery before taking out.
Thani kootu
Serves 5
Ingredients:
To grind:
3 tbsps of udithdal
3 tbsps of channadal
10- 11 red chillies (depends on the spicyness of chilli)
5 tbsps of Dhania
Other ingredients:
Grated Coconut 1 big cup
Tamarind 1 small orange size
Salt to taste
Jaggery 1/4 cup
Turmeric powder 2 tsps
Coconut oil 2 tbsps
Ghee 4 tbsps
Curry leaves 2-3 springs
To temper:
2 tbsps channadal
1 tbsps udithdal
1 piece of asafetida
2 tsps of rai
Method:
1.Soak the tamarind in hot water.
2. In a kadai take 1 tbsp of ghee and fry the items under 'to grind' and grind i
t to a paste once it cools.
3. Add 2 tbsps of ghee in the kadai and fry the grated coconut till brownish red
and keep aside.
4.Extract the tamarind pulp and mix the ground paste to it nicely.there should b
e no lumps.
5.In a kadai heat 1 tbsp of ghee and add all items under 'to temper' one by one
and fry till the dals are golden brown.
6. Add the tamarind water- ground paste mixture,jaggery,turmeric powder and salt
and boil for 10- 12 mins till the mixture thickens.
7. Now add the fried coconut gratings and allow the mixture to boil for another
3 mins.keep stirring to avoid burning.the mixture will thicken further.
8. Switch off the flame and add few sprigs of curry leaves and 2 tbsps of coconu
t oil and cover it with a lid.Before serving mix the kootu and and serve.

Paal Kozhukkattai...???? ???????????

Ingredients
Rice Flour...(oora vaiththu mixieyil naisaaka araiththa arisi maavu(or)
kozhukkattai maavu (readymade)---1 cup
Jaggery---1 cup
Milk---1 cup
Coconut Extract (thengaayp paal)--1/2 cup
cardamoms---5
Ghee----4 Tsp.
Saffron---5 petals
Salt---2 pinch
Method
Add grated coconut with some water and grind in a mixie . Squeeze and strain the
coconut milk. Nowadays we'll get ready coconut milk also.
Take 1 1/4 cup of water in a vessel, add salt and ghee in it and boil.
When it starts boiling add the rice flour and stir continuously for 5 minutes.
( venthu kaiyil ottaamal irukka vendum. Like vella kozhukkattai maavu.)
Remove from fire and make a soft dough..(Nanraaka kattiyillaamal pisaiyavum.)
Make very smail balls out of it about the size of green peas. (small sundaikkaay
size)
Heat water equal to the measure of rice balls, when it starts boiling add half t
he amount of rice balls.Keep the gas flame in simmer.
Again it starts boiling, add the remaining balls. If put all balls in one time i
t will dissolve.
Stir occasionally.Add milk also. After 10 minutes' the balls are well-cooked, ad
d jaggery and coconut milk.
Boil for another 10 minutes and remove from fire.
Add cardamom powder and saffron.
Pal kozhukkattai is ready to eat. Serve hot or cold.
Ithu annaalaiya paarambariyamaana suvaiyaana inippu.